Chicken Recipes: Grilled Spanish Chicken Supper

We had a taste of summer in southern Minnesota last week when the temperature reached the low 90s—unusual but not unheard of this time of year. I usually prefer cooler weather, but this time, I thoroughly enjoyed the heat, because it was such a welcome change after a colder than normal winter.

Last Friday night, before a series of thunderstorms rolled through, I grilled up a simple chicken dish called, “Grilled Spanish Chicken Supper,” that I found on BettyCrocker.com. It’s one of those all-in-one meals that have the meat and vegetables and sauce all cooked together—kind of a grilled casserole. Anyway, whatever you want to call it, this dish was very tasty and is one that I’ll definitely be making again.

Ingredients:

• 1 ½ pounds of chicken breast tenders (not breaded)
• 3 medium unpeeled baking potatoes, cut into half-inch cubes (4 cups)
• 2 medium green or red bell peppers, chopped (2 cups)
• 1 large onion, coarsely chopped (1 cup)
• 12 large olives stuffed with pimiento, coarsely chopped
• 1 can (14 ½ ounces) diced tomatoes with garlic, undrained
• 1 tablespoon all-purpose flour
• 3 teaspoons chili powder
• 1 teaspoon salt

Directions:

• Preheat the grill for direct heat cooking.
• In a large bowl, mix the potatoes, bell peppers, onion, olives, and tomatoes.
• Stir in the flour, 2 teaspoons of the chili powder, and ½ teaspoon of the salt. Spoon the mixture into large heavy-duty aluminum foil bag.
• Sprinkle the remaining 1 teaspoon of chili powder and the remaining ½ teaspoon of salt over the chicken.
• Arrange the chicken on top of vegetables; then double-fold the open end of the foil bag.
• Slide the foil bag onto the grill and cook uncovered over medium-high heat for about 20 minutes or until the potatoes are tender and the chicken is no longer pink in center.
• Open the bag and serve!

 

Chicken Recipes: Mexican Grilled Chicken

What an absolutely perfect week for outdoor grilling here in southern Minnesota. With the temperature around 70, a light breeze, and clear skies, it couldn’t get much better. Needless to say, I’ve been taking advantage of this perfect weather for using the outdoor grill as much as possible. Last night I served up a really quick and easy chicken dish called “Mexican Grilled Chicken” that I found on AllRecipes.com.

Ingredients:

• ½ cup mayonnaise
• 3 tablespoons fresh lime juice
• 1 package (1.25 ounces) of your favorite taco seasoning mix
• 8 skinless, boneless chicken breast halves

Directions:

• In a small bowl, mix together the mayonnaise, lime juice, and taco seasoning until smooth.
• Place the chicken on the grill over medium heat. Sear one side; then turn and brush with the sauce.
• Grill uncovered for 6 minutes; then turn and brush with the sauce again.
• Grill another 6 minutes or until the chicken juices run clear.

It’s amazing how only a few simple ingredients can result in a dish that tastes so good. And, I guess that I never would’ve thought to use mayonnaise in the sauce, but it worked really well. This recipe was submitted to AllRecipes.com by Lisa Ousley. Thanks, Lisa!

 

Chicken Recipes: Grilled Cajun Chicken Sandwich

Grilling season is in full swing in southern Minnesota (at least it is at my house), which means another six or seven months of great tasting grilled chicken dishes, and yes, maybe even a steak or two. While browsing the recipe collection on the RecipeZaar.com site, I found a grilled chicken sandwich recipe called “Grilled Cajun Chicken Sandwich,” which is not only delicious but is also a snap to prepare. It’s a flavorful burger-like chicken sandwich that is sure to be a hit with anyone who likes a grilled sandwich that is spiced up a bit.

Ingredients:

• 4 medium boneless skinless chicken breast halves (about 12 ounces total)
• 1 teaspoon olive oil
• ½ to 1 teaspoon Cajun seasoning (I used “Joe’s Stuff” Cajun seasoning blend.)
• 4 ounces Monterey jack pepper cheese
• 2 to 4 tablespoons thousand island dressing
• 3 to 4 dashes hot pepper sauce (I used Tabasco.)
• 4 slices roasted red peppers (optional)
• 4 lettuce leaves (optional)
• 4 Kaiser rolls or whole grain buns, split and toasted

Directions:

• Rinse the chicken; then pat it dry.
• Place each chicken breast, boned side up, between two pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a mallet until the chicken is just under a half-inch thick.
• Brush the chicken with oil; then sprinkle with the Cajun seasoning.
• Grill the chicken until done, turning only once.
• Add the cheese during the last 2 minutes of grilling.
• Toast the buns if desired.
• Spread the toasted buns with Thousand Island salad dressing mixed with a few dashes of hot pepper sauce; then place the grilled chicken on the bun.
• Top with roasted or fresh red sweet pepper strips, lettuce, and bun tops.
• Makes 4 servings.

Grilled Cajun Chicken Sandwich

 

Chicken Recipes: Spanish Style Chicken Casserole

The author of this recipe said that it was “something to shake up the taste buds,” and I agree. It certainly wasn’t the usually chicken casserole made with creamed soups and egg noodles that many of us are familiar with (and love). The friends I invited over for dinner also agreed that it was “different,” meaning that it wasn’t typical Minnesota fare, which in some cases, is probably a good thing. Anyway, they loved it, so I thought I would share it with you: “Spanish Style Chicken Casserole” submitted by “Mountainmama” on GroupRecipes.com.

Ingredients:

• 4 portions of chicken (I used 4 boneless, skinless chicken breasts)
• 6 chopped tomatoes
• 3 medium potatoes cut into quarters
• 12 pitted black olives
• 1 chopped green pepper
• 1 large chopped onion
• 2 crushed cloves of garlic
• 1 oz. all-purpose flour
• 1 cup chicken stock
• ½ cup red wine
• 3 tablespoons olive oil
• 1 tablespoon paprika
• 1 bay leaf
• 1 teaspoon salt
• Black pepper to taste

Directions:

• Preheat the oven to 375°F.
• Rinse the chicken pieces under water and pat dry with a paper towel.
• Mix the flour, paprika, salt, and pepper in a shallow dish or bowl; then coat the chicken portions with the flour mixture.
• Heat the olive oil in a large saucepan; then add the chicken pieces. Cook until the chicken pieces are browned, about 5 to 10 minutes.
• Remove the chicken from the saucepan and set aside.
• Add the chopped onion and garlic to the pan and cook for several minutes until the onion has softened; then add the chopped green pepper and the tomatoes. Cook for 3 to 4 minutes more.
• Return the chicken to the pan; add the chicken stock, the red wine, and the potatoes.
• Stir all of the ingredients together and cook on low heat for several minutes; then add the olives and the bay leaf.
• Transfer the casserole mixture to an ovenproof casserole dish, cover, and bake for 1 hour.

I don’t know whether this is truly a Spanish dish or whether it’s Mountainmama’s conception of Spanish cuisine, but I guess that really isn’t important. What I do know is that it’s delicious, and I’m sure you’ll agree when you try it.

 

Chicken Recipes: Grilled Marinated Chicken

Last week, with the weather in southern Minnesota definitely becoming spring-like——wall-to-wall sunshine and the temperature approaching 70——it seemed like the perfect time to pull the grill out of hibernation and cook up a great tasting chicken dish. That’s exactly what I did on Saturday, the most beautiful day (weather-wise) we’ve experienced since last fall. Believe me, after a colder than normal winter (and in Minnesota, that means it was brutal), we deserved it. I swept the patio, washed the outdoor furniture, and dined al fresco with family and friends. We enjoyed “Grilled Marinated Chicken,” a delicious recipe featured on RecipeTips.com. It was fantastic! With a marinade of mustard, red wine vinegar, lemon juice, soy sauce, parsley, Worcestershire sauce, garlic powder, salt, and pepper, this grilled chicken dish was extremely moist and flavorful, and as the recipe stated, had an Asian flair.

Grilled Marinated Chicken

The recipe suggested using chicken breasts, which I did use, but I threw in a few thighs as well, because some of my guests favor the dark meat. Basically, I ended up doubling the ingredients (the recipe serves four and I had six people to feed, including myself), which worked out fine, because everyone was satisfied and I didn’t have any leftovers. Check out this recipe for yourself and see if you’re as enthusiastic about it as I am.

 

Chicken Recipes: Grilled Chicken with Maple Barbecue Sauce

I enjoyed a terrific grilled chicken dish the other night when I was invited to my next door neighbor’s home for dinner. Notice I said, grilled. I always put my grill away for the winter, but they use theirs year-round (smart people). Since the day was sunny and the temperature actually managed to climb above freezing, it wasn’t such a bad day to be grilling outdoors. (However, we didn’t eat outdoors—we might be used to the cold in Minnesota, but eating outdoors when it’s only 38 degrees is carrying it a bit too far.)

The recipe they prepared, “Maple-Barbecued Chicken,” is one that they found on epicurious.com.

Ingredients List:

For the Chicken:

• ½ cup white-wine vinegar
• 1 tablespoon salt
• 1 cup vegetable oil
• 5 whole chicken breasts (with skin and bone), halved
• 10 chicken thighs
• 10 chicken drumsticks
• 10 chicken wings

For the Maple Barbecue Sauce:

• 2 large onions, chopped fine
• 2 ½ tablespoons vegetable oil
• 2 ½ tablespoons Worcestershire sauce
• 1 tablespoon Dijon-style mustard
• 1 ¼ cups ketchup
• 2 ½ cups chicken broth
• ¾ cup cider vinegar
• ½ cup plus 2 tablespoons pure maple syrup

Directions:

• In a bowl, whisk together the vinegar and the salt.
• While whisking, add the oil in a stream, blending the marinade until it is emulsified.
• Divide the chicken pieces between two large bowls; pour the marinade over the chicken; and let it marinate, covered and chilled, overnight.
• To make the barbecue sauce, add all of the ingredients to a heavy saucepan.
• Bring the mixture to a boil; then simmer it for 50 minutes or until it is reduced to about 3 1/3 cups. Stir the sauce occasionally while it simmers. The sauce may be made one week in advance and kept covered and chilled in the refrigerator.
• Grill the chicken on an oiled rack, which has been set about 4 inches over the heat source, for 10 minutes on each side, or until the chicken is cooked through.
• Baste the chicken with some of the barbecue sauce, and grill it for 2 minutes more. Serve the chicken with the remaining sauce.

The maple flavoring in the barbecue sauce was so unexpected, but it was quite delicious. It might sound a little odd to some people, but if you like maple as much as I do, you’ll love this great chicken dish.

 

Chicken Recipes: Lime Grilled Chicken

I got a break from the brutal winter weather we’ve been having in Minnesota this season when I was fortunate enough to be in Florida for a few days. It was amusing to listen to a few of the natives complaining that it’s been a hard winter in Florida, too; they’ve had several days when it didn’t even crack 70, and at night, it had gotten down in the 40s a few times. Wow! Can you imagine? Those poor folks; how do they manage under such conditions? When I informed them that back home, in the southern part of the state where I live, we’ve had several nights this season that have been 20 below zero or colder, they were simply astonished, unable to comprehend such an extreme. Of course, the folks in northern Minnesota think all of us in the southern part of the state are a bunch of sissies; the temperature “up north” averages at least twenty degrees colder than in Minnesota’s “tropical” zone. I told my friends in Florida that this time of year, if we’re lucky enough to have the temperature rise above freezing, it feels like a heat wave, so their severe “cold spell” of 68 degrees for an afternoon high felt downright hot to me.

Being in Florida also allowed me to enjoy chicken prepared with my favorite cooking method: grilling. What a treat to be able to grill outdoors under the warm sun and dine on the patio. The chicken dish I had for dinner on my last evening in Florida was one of my favorites: “Lime Grilled Chicken with Mango Salsa.” This was a recipe that I found on RecipeTips.com and wrote about on this blog last year. My Florida friends make it quite often.

Lime Grilled Chicken with Mango Salsa

The chicken pieces (boneless, skinless chicken breasts) are marinated in a combination of orange juice, limeade, and salt and pepper; then after a couple of hours of marinating time, the chicken is grilled. It couldn’t get much easier than that. When serving the chicken, it is simply topped with the homemade mango salsa, which is made with a combination of diced mango, diced red pepper, orange juice, lime juice, fresh basil, finely chopped jalapeno, and salt and pepper. This is an easy-to-make, flavorful dish that this time of year, really tastes like a bit of much needed summer, unless, of course, you happen to be among the lucky folks who live in places like Florida and have summer year round.

 

Chicken Recipes: Lemonade Chicken

Lemon chicken has always been one of my favorites, but I don’t make it as often as I’d like—there are always so many other great chicken recipes to try. Well, the other night, I decided that it was a good time to serve it for dinner, because the weather was brutally cold and I needed something that would remind me of summer. And, lemon chicken definitely reminds me of summer—probably because most often, I make it on the grill and serve it outdoors on the patio, surrounded by friends on a warm, muggy evening in July. (Sounds like heaven right now; the temperature is minus 20! And, rather than being surrounded by friends, I’m surrounded by an electric blanket.) Anyway, I decided to search for a new oven-baked version of this tasty treat, and what I found was a recipe called, “Oven Fried Lemonade Chicken” on AllRecipes.com. Actually, according to the author of the recipe, “Debholdridge,” this dish is an adaptation of an old recipe found in TV Guide magazine several decades ago.

Ingredients List:

• 1 can (6 ounces) frozen lemonade concentrate, thawed
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 6 skinless and boneless chicken breast halves
• 1 ½ cups cornflakes cereal
• 1 teaspoon dried crushed thyme

Directions:

• Pour the thawed lemonade concentrate, salt, and pepper into a resealable plastic bag.
• Add the chicken breasts and coat with the marinade. Squeeze out the excess air and seal the bag. Marinate the chicken in the refrigerator for at least 1 hour or overnight.
• Preheat the oven to 350ºF (about 175ºC). Spray a baking sheet generously with cooking spray.
• Place the cornflakes in another resealable plastic bag and crush them into fine crumbs. Add the thyme and mix thoroughly.
• Remove the chicken pieces from the marinade and shake off the excess; then discard the remaining marinade. Place the chicken pieces into the bag containing the cornflake crumb mixture and shake to coat the pieces well.
• Place the chicken breasts on the prepared baking sheet, making sure that they don’t touch. Spray each one lightly with cooking spray. Bake in the preheated oven for 30 to 45 minutes or until the  juices run clear and the coating is brown and crunchy.

This was such a simple recipe to prepare, but it provides so much flavor and texture. I think it’s the most “lemony” lemon chicken I’ve ever had. The bold, tart flavor and the crunchy corn coating make this chicken recipe a real treat.

 

Food Memories: Grandma’s Thanksgiving Jell-O Salad a la Awful

When I was a kid I remember that on Thanksgiving Day, Grandma would pull into town in her big Caddy (a three-bedroom house on wheels known as a Cadillac Sedan Deville) and arrive at my parents’ home bearing her contribution to the Thanksgiving feast: a gastronomic catastrophe that for lack of a better name, I’ll call, “Grandma’s Thanksgiving Jell-O Salad a la Awful.” Actually, I could call it a variety of more colorful names, but none of them are fit to publish here. My sister called it, “Ick!” my brother called it, “P-U!” and Mom simply called it, “Oh, God!” All I know is that whatever you chose to call it, the Thanksgiving dinner was not enhanced by the presence of Grandma’s ever-repulsive runny lime Jell-O with carrots and peas topped with mayonnaise and paprika. While it might be a hit in some quarters, it certainly wasn’t at our house. Why ruin perfectly innocent lime Jell-O with mayonnaise—and paprika, for Pete’s sake! And so, while feasting on Mom’s beautifully roasted turkey with sage dressing, homemade cranberry sauce, buttery mashed potatoes served with her excellent roasting pan gravy, delicious sweet potato hot dish, always popular green bean casserole, and of course, Dad’s famous baked beans; we were forced to plop Grandma’s Jell-O nightmare onto our plates. Nobody liked it; nevertheless, we all choked it down, not because we didn’t want to hurt her feelings, but because we would never hear the end of it if we didn’t eat it. With a smirk on her face, she always dished up an extra large helping for Mom and expected her to gobble it up. Poor Mom.

I always thought that Grandma’s only purpose in serving the unwanted green gunk was as a joke—just to get a rise out of everyone—because she must have known how much we hated it. Three moaning children and the shell-shocked expressions on the faces of my parents, aunts, and uncles made that fairly obvious. We loved Grandma for many things, but her cooking wasn’t one of them.

 

Chicken Recipes: Chicken Normande with Mashed Apples and Potatoes

In my last entry, I reported that the weather during the first week of November was perfect for grilling: sunny and unbelievably warm for this time of year, but my schedule didn’t permit me to do any cooking that week except for the slow cooker meal I threw together on election morning. Well, I really think I’ve missed my last window of opportunity to enjoy grilled food outdoors this season, for the weather has turned really ugly, and this being Minnesota, it’s highly unlikely that we’ll see more days suitable for grilling unless you don’t mind wearing a parka and woolen mittens while tending the grill. It’s always a sad time when I have to put the grill away for the season, but I’ll be compensated with a whole winter’s worth of delicious baked, sautéed, pan-fried, stir-fried, and slow-cooked chicken dishes that will certainly suffice until next spring.

Among those dishes is a new chicken recipe that I made last night called, “Chicken Normande with Mashed Apples and Potatoes” that I found on the Epicurious.com site. It is actually a recipe posted there from the February 2000 issue of Bon Appétit. Although the preparation time is a bit lengthier than what I have been used to for the past several months, having made umpteen quick and easy grilled chicken dishes, it certainly isn’t complicated and it’s definitely worth the effort.

This recipe incorporates chicken thighs that have been cut into pieces; seasoned with salt, pepper, and thyme; dusted with flour; and sautéed until browned and cooked through. The chicken is placed into a baking dish and is layered with cooked parsnips, uncooked peas, cooked apples and Yukon Gold potatoes (my favorite variety) that have been mashed, and a rich cream sauce flavored with brandy; then it’s baked in a 350°F oven for 35 to 45 minutes. With its golden brown potato and apple crust, this dish is like a French version of a shepherd’s pie, only better. This is one chicken recipe that I’ll be making again and again during the upcoming winter months.