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Roast chicken on a bed of root vegetables

I made this for Mother’s Day dinner on Sunday night, and it turned out great.  I must confess that this is not my picture–I pilfered it from the blog site where I got the recipe.  But ours looked pretty much the same, except that it was in our 9×13 Pampered Chef pan instead of a cast iron pan as pictured above.  The recipe is from famed chef Thomas Keller, known mostly for his restaurant The French Laundry.  He has another newer restaurant called ad hoc, which serves simple but very good dishes, as opposed to the notoriously intricate and extravagant preparations at The French Laundry.  The dish comes from Keller’s cookbook ad hoc at home, by way of one of my favorite food blogs, Simply Recipes.

This is roast chicken on a bed of root vegetables (click for the recipe), and that’s about all there is to it.  You cut up the vegetables and spread them in the pan, tossed with olive oil and salt and pepper.  Then set the chicken on top, also seasoned liberally with olive oil, salt and pepper, with some garlic cloves and thyme sprigs in the cavity, and roast it in the oven.  That’s it.  It’s pretty simple, but turns out great.  The chicken was moist and tender, and the vegetables were great.  A couple of notes from my experience with it: Read the rest of this entry »

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While I wish that I could claim credit for this, I am actually posting this on behalf of Cory.  So, the culinary genius should rightly be ascribed to him.  Enjoy!

Seasoning:
Mix one cup parmesan cheese to one tablespoon of Mrs. Dash table blend seasoning.  Extend this ratio to make enough to coat however much chicken you are making.

Egg wash each chicken strip and then coat in the seasoning mix.

Use a 9×9 or 9×13 glass dish to bake the chicken in (spray down with cooking spray)

Cover with foil and cook at 350 degrees for 40-45 minutes covered.  This will melt the parmasan cheese and create very flavorful juices in the pan.  Use those juices to flavor the rice then place chicken over rice.

Variations:

  • Add bread crumbs to the seasoning mix and pan fry it with peanut oil
  • Filet the chicken and stuff with bacon bits and cheese or other things of your liking
  • Dice the chicken into 1 inch cubes then egg wash and bread.  Make sure you maintain a single layer of chicken in the pan or increase temp and time to cook through.  This makes it easier to mix with rice.

Hope you like!

Cory

So, whenever we plan a special meal that is for us, and not the kids, like for Valentine’s Day, for example, this is what Ramon always wants.  Our local grocery store (Harmons for those of you here in Utah) sells a fresh pineapple salsa.  I take about 3 chicken breasts and cut it up into about 1″ cubes, and then cook them up in the skillet until they are done – I like them to get kind of a golden brown crust on them, but you could cook it less if you prefer.  Then I add the container of pineapple salsa into the skillet and mix it together. I let it cook until it heats all the way though and then we eat it.  Sometimes we eat it with tortilla chips, or sometime we just serve it as it is – it depends on the mood we are in.  Usually to go along with this, we make banana milk.  Put 4 whole bananas into the blender with about a 1/4 cup of sugar and two to 3 cups of milk, depending on the thickness you like.  Just blend and serve.  A tastely valentines version could include some strawberries or raspberries in with the bananas.