Baked Brockport Chicken Wings
baked rather that deep fried serves 6 (for a meal) What you need: 5 lbs chicken wings (cut in half - discard tips) 12 oz bottle Buffalo Style Wing Sauce What to do: Put wing pieces in a lidded container and pour 1/2 bottle of sauce over them. Put on lid and shake to coat. Let marinate in refrigerator for 20-30 minutes shaking occasionally. Line 2 - '10 x 15" cookie sheets with parchment paper. Spray with Pam. Put wings in a single layer on the pans. Pour remaining marinate sauce over wings (not the sauce still in the bottle) Bake wings at 425 for 30-40 minutes (depending on how crispy you like them). Be sure wings are "face up" to avoid sticking to pan. When done put cooked wings into a lidded container and pour the rest of the wing sauce (from bottle) over them. Cover and shake. If you like your wings mild pour less sauce over them. Serve with celery and blue cheese dressing. |
Baked Boneless Chicken Wings
Serves 4 What you need: 1 cup flour 2/3 cup panko bread crumbs 1 teaspoon kosher salt 1/2 teaspoon paprika 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 1 large egg 1/4 cup milk 2 boneless, skinless chicken breasts, cut into small strips (about 1 lb) Sauce: 1/4 Cup Buffalo Wing Sauce 1-2 tablespoons butter 2 tablespoons water What to do: Preheat oven to 475 degrees. Combine the flour, panko breadcrumbs, paprika, salt, black pepper and cayenne pepper in a small mixing bowl. Whisk the egg and milk together in a small bowl. Line a cookie sheet with parchment paper or foil sprayed with non-stick cooking spray. Working with one piece of chicken at a time, dip each piece into the egg mixture, then into the breading blend (double coat if desired) Arrange the chicken on the baking sheet and then spray a light coating of cooking spray over the chicken pieces. Bake for 8-10 minutes or until chicken is cooked through and begins to lightly brown. Turn the heat up to broil and continue to cook the chicken for 1-2 more minutes or until the surface begins to become golden brown and crispy, watching it carefully. Remove from the oven and let them cool while you make the sauce. For the sauce: Combine the Buffalo Wing Sauce, butter, and water in a small saucepan over medium-low heat until the mixture begins to bubble, then remove and stir. Toss chicken and hot sauce mixture in a bowl until all pieces are coated. |
4th of July Oven Fried Chicken
Make ahead so you can enjoy the picnic! What you need: 1 beaten egg 3 Tbls milk 1/2 cup grated Parmesan cheese 1/4 cup dry bread crumbs 1 tsp dried oregano 1/2 tsp paprika 2 1/2 lbs meaty chicken pieces 2 Tbls butter melted What to do: Preheat oven to 375 degrees. Combine egg and milk in a bowl. Combine Parmesan cheese, bread crumbs, oregano and paprika in a shallow dish Dip chicken pieces into egg mixture; coat with crumb mixture. Arrange chicken in a greased 15x10x1inch baking pan so pieces don't touch. Drizzle with melted butter. Bake for 45 minutes or until chicken is no longer pink. Do not turn pieces while baking. Serve within 1 hour or cover and chill chicken. If serving later, reheat slightly just before serving. |
Parmesan Chicken Fingers
(Serves 4-5) What you need: 4 boneless, skinless chicken breast halves 1 cup dry seasoned Italian bread crumbs 1/2 cup grated Parmesan cheese 1 cup butter, melted What to do: Cut each chicken breast into 3-4 "fingers" . In large bowl combine bread crumbs and cheese. Melt butter in sauce pan. Remove from heat. Dip each chicken finger in the butter to coat and then dip in the bread crumb mixture. Place on a parchment lined baking pan. Top "fingers" with rest of bread crumbs and pour remaining butter over all. Bake at 400 for 15-20 minutes. |
Chicken Bacon Broccoli Ranch Casserole
Low carb ~ Serves 8 What you need: 2 lbs Chicken breast (cooked, cubed or shredded) 8 slices Bacon (cooked, chopped) 1 cloves Garlic (minced) 1 cup Ranch dressing 1 cup Mozzarella cheese (shredded, divided) 1 cup Cheddar cheese (shredded, divided) 4 cup Broccoli (cut into florets) What you do: Preheat the oven to 375 degrees F Microwave broccoli 1-2 minutes until bright green. Combine the chicken, bacon, broccoli, garlic, ranch dressing, and half of the shredded cheeses in a large bowl. Stir until well incorporated. Transfer to a 9x13 glass or stoneware casserole dish that has been sprayed with cooking oil. Top with remaining shredded mozzarella and cheddar cheeses. Bake for about 15 minutes, until hot and bubbly. (Adapted from wholesomeyum.com) |
Chicken Pot Pie
Makes: 6 servings What you need 1 14oz Pillsbury pie crusts package 1 tablespoon olive oil 1 potato peeled and diced (6 oz) 1 small onion chopped (3 oz) 2 ribs celery chopped (4 oz) 2 large carrots peeled and sliced (4 oz) 1 1/2 cups chicken broth 2 tablespoons all-purpose flour 2 teaspoons fresh thyme leaves, chopped 1/4 teaspoon each salt and black pepper 2 cups cubed cooked chicken breast (or shredded turkey) What you do: Heat oven to 400 degrees. Heat oil in a large nonstick skillet over medium heat. Add potato, onion, celery and carrots. Cook, stirring, 5 minutes. Blend broth and flour; add to skillet along with thyme, salt and pepper. Simmer 10 minutes. Stir in chicken; remove from heat. Place bottom crust in a 10 inch pie plate Pour filling into bottom crust. Top with remaining crust. Pinch edge together and tuck down slightly into pan. Cut slits into top crust. Bake at 400 degrees for 25 minutes until lightly browned and bubbly. Cool 10 minutes. http://www.familycircle.com/recipe/chicken-pot-pie |
Chicken French
What you need: 2 large skinless boneless chicken breast halves 3/4 cup all-purpose flour kosher or sea salt freshly ground black pepper 2 eggs stirred 2 Tablespoons olive oil 4 Tablespoons butter 1/2 cup dry white wine or extra dry white vermouth 1/2 cup chicken broth juice from one lemon chopped fresh parsley What you do: Slice the chicken breast in half lengthwise. Pound between wax paper or plastic wrap Heat 1 Tablespoons butter and the olive oil in skillet over medium-high heat. Dredge the flattened chicken breasts in flour, dip into the egg mixture, and then re-dredge in the flour. Sauté quickly until golden brown turning only once – season immediately with salt and pepper. Transfer to plate and place in a warm oven – cover loosely with foil To the sauté pan with all of the drippings you then add: 3 Tablespoons butter, wine, chicken broth, lemon juice and bring to a quick boil Return chicken to the pan and repeatedly spoon the sauce over the chicken Place the chicken breasts over buttered noodles or rice pilaf and spoon the remaining sauce over the entire entree – then sprinkle with chopped parsley. This recipe is credited to Chef Alexander Bacon. (May/June 2019 issue of Life in the Finger Lakes) |
Lemon-Roasted Chicken Breasts
Serves 8-9 What you need: 8-9 boneless chicken breast halves 6 cloves garlic, smashed 4 Tblsp olive oil 2 teaspoon dried oregano (or Italian Seasoning) 1 lemon thinly sliced (8-9 slices) Coarse salt and freshly ground pepper What to do: Preheat oven to 450 degrees. In a large bowl or bag toss together chicken, garlic, and olive oil. Spread chicken breasts on a large parchment lined baking sheet. Season with oregano, salt and coarse ground pepper. Put one lemon slice on each breast. Roast chicken, until cooked through, 25 to 30 minutes. |
Sheet Pan Asian Chicken Stir Fry
Serves 4 What you need 1 1/2 lbs. boneless skinless chicken breasts 1/4 cup soy sauce 2 tbsp teriyaki sauce 2 tbsp rice wine vinegar 1 tbsp sesame oil 1 tbsp honey (or brown sugar) 2 tsp Sambel Olek sauce or Sriracha 4 cups mixed Asian vegetables (pre-chopped bag of Asian veggies) Sesame seeds for garnish What to do Preheat the oven to 425 degrees. Cut the chicken into 1-inch slices. Mix together the soy sauce, teriyaki sauce, rice vinegar, honey, sesame oil, and garlic chili paste. Pour half over the veggies and half over the chicken. Stir to coat. Spread out the vegetables on a baking sheet. Bake for 8 minutes. Add chicken and bake for 10-12 minutes until chicken is cooked through (165 degrees) and veggies are tender. If desired, broil the last 1-2 minutes to brown the chicken. Sprinkle with sesame seeds just before serving Serve with white rice, brown rice, or quinoa (adapted from slendekitchen.com) |
Gyro Nachos with Tzatziki Sauce
Four Servings Chicken What you need: 1/2 Cooked Rotisserie Chicken 1/8 teaspoon dried oregano 8 pita bread rounds 1 Tablespoon olive oil What to do: Remove chicken from bones, mix dark and white pieces and cut into bitesize pieces. Brush olive oil on pita rounds and cut into wedges. Toast pitas in 375-degree oven until crispy (7-10 minutes). Divide the pita wedges among four plates. Spread 1/4 of chicken mixture over each plate of toasted pita wedges. Springle with oregano. Top with Tzatziki Sauce, tomatoes, and olives. Tzatziki Sauce What you need: 12 ounces plain Greek yogurt (another option – use half yogurt and half sour cream) 1 cup chopped seeded English cucumber 3 teaspoons snipped fresh dill 1 cloves garlic, minced 2 teaspoon lemon juice 1/2 teaspoon salt What to do: In a small bowl combine yogurt, cucumber, dill, garlic, lemon juice, and salt. Topping: 1 cup chopped tomato 1/2 cup kalamata olives Note: The photo shows the whole recipe as an appetizer on one platter but I like to serve it on individual plates for a meal with a side of fruit. They also used pre-packaged pita chips but I prefer toasted pitas. |
Cran-Fruit and Stuffing Topped Chicken
Easy to make ~ "Fancy" enough for company 8 boneless chicken breast halves 12 oz Cran Fruit (or whole berry cranberry sauce) 6 oz stuffing mix Directions: Prepare stuffing mix and set aside. Brown the chicken for about 5 minutes each side. Place chicken pieces in a single layer in a baking dish. Spoon Cran-Fruit on each piece. Spoon prepared stuffing mix on each piece of chicken. Cover loosely with foil Bake at 375 for 40 minutes. |
Sheet Pan Chicken Fajitas
4 servings What you need: 4 tablespoons olive oil 2 tablespoons lemon juice (1 lemon) 2 teaspoons seasoned salt 2 teaspoons dried oregano 2 teaspoons ground cumin 1 teaspoon garlic powder 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/2 teaspoon crushed red pepper flakes, optional 2 pounds boneless skinless chicken breast, cut into thin strips 1 medium sweet red pepper, julienned 1 medium green pepper, julienned 1 onion, julienned 1/2 cup chopped onion 8 flour tortillas (8 inches), warmed Shredded cheddar cheese, salsa, guacamole, and sour cream What to do: 1. In a large bowl, combine oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. If time allows refrigerate for 1 hour. 2. On a large baking sheet combine chicken, marinate sauce, peppers and onions. Toss to coat. 3. Spread evenly on a baking sheet. Roast for 20 minutes in 400-degree oven. 4. Warm tortillas 5. Spoon filling down the center of tortillas; fold in half. 6. Serve with desired toppings. |
Slow-Roasted Turkey with Orange and Sage
Serves 6 It seems like every year I am in search of a new way to roast our Thanksgiving Turkey. This year (2010) it will be a recipe from Chef Jason Franey (Canlis Restaurant ~ Seattle, Washington) What you need: 1 (14-pound) turkey Coarse salt and freshly ground pepper 2 navel oranges, washed 1 bunch fresh sage 1 cups (2 sticks) unsalted butter, cut into cubes 1 small onion What to do: One day before roasting turkey: Salt both cavities. Prick oranges all over with the tines of a fork and stuff inside turkey cavity along with sage to keep the turkey’s plump shape. Put a small onion in the neck cavity. Using a piece of kitchen twine truss the legs and wings close to the turkey body. Place turkey on a rimmed baking pan, breast side up, and refrigerate uncovered overnight to begin dehydrating the skin On Thanksgiving morning: Preheat oven to 300 degrees. Fit a roasting pan with a rack and transfer turkey to rack; season with salt and pepper. Let stand 15 minutes. Brush turkey with clarified butter and transfer to oven. Clarified butter: Place butter in a saucepan over a very low heat. Let the butter melt slowly; do not stir the butter while it is melting. Let it sit for a bit to separate. Skim off the foam that rises to the top, Let the butter sit a few minutes to allow the milk solids to settle to the bottom. Roast, rotating every hour 1/2 hour and brushing with browned butter, for 2 hours. Using a digital thermometer, check temperature of turkey by inserting into the largest part of the thigh. Continue cooking turkey until it reaches 140 165 degrees on instant-read thermometer, 1 to 1 1/2 hours more. Remove from oven and let stand 20 minutes before carving. Garnish platter with sliced oranges and sage leaves and serve. |
Turkey with Brown-Sugar Glaze
Serves 8 to 10 Adapted from Sarah Carey’s Everyday Food, November 2011 Prep Time 40 minutes Total Time 2 3/4 hours, plus resting What you need: 1 whole turkey (about 12 pounds), thawed if frozen, rinsed, and patted dry (neck and giblets chopped into 2-inch pieces; liver discarded) 2 small oranges 1 small onion 2 medium carrots, roughly chopped 2 celery stalks, roughly chopped 1 large yellow onion, roughly chopped Nonstick cooking spray 1/4 cup (1/2 stick) unsalted butter, room temperature Coarse salt and ground pepper 2/3 cup cider vinegar 1/2 cup packed dark-brown sugar 1/2 teaspoon grated orange zest, plus 2 tablespoons orange juice What to do: Let turkey sit at room temperature 30 minutes. Preheat oven to 425 degrees, with racks in upper and lower thirds. Put 2 oranges cut in half in the turkey cavity to keep the plump shape. Put a small onion in the neck cavity. Place neck, giblets, carrots, celery, and onion in a heavy-bottomed metal roasting pan. Set a roasting rack over vegetables and coat with cooking spray. Tuck wing tips underneath body of turkey. Tie legs together with kitchen twine. Rub turkey all over with 2 tablespoons butter; season with salt and pepper. Place turkey on rack in pan; roast on bottom oven rack until golden brown, 30 minutes. Reduce heat to 350 degrees. Add 2 cups water to pan; roast until an instant-read thermometer inserted in thickest part of a thigh reads 125 degrees, about 1 hour. Meanwhile, in a small saucepan, bring vinegar, brown sugar, and orange juice to a boil over high, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from heat and whisk in 2 tablespoons butter and orange zest. When thermometer reads 125 degrees, brush turkey with the glaze. Rotate pan and roast, brushing turkey with remaining glaze every 15 minutes, until thermometer inserted in the thickest part of a thigh reads 165 degrees, 30 to 45 minutes (tent turkey with foil if browning too quickly). Transfer turkey to a platter. Loosely tent with foil and let rest 30 minutes before carving. Reserve pan with drippings for Pan Gravy. http://www.marthastewart.com/863968/turkey-brown-sugar-glaze |
Stuffed Turkey Roll Ups
Serve with cranberries and squash for a "miniature" Thanksgiving dinner. What you need: 12 oz oven stuffing mix (dry) 1/2 cup butter melted 2 2/3 cup hot water 12 slices deli turkey (medium thickness) 24 oz bottled or canned turkey gravy What to do: Stir together dry stuffing mix, butter and water. Let set for 5 minutes. Spoon dressing onto slice of turkey and roll up. Judge the amount of stuffing so it can be divided over the 12 turkey slices. Place rolled turkey seam side down in lightly buttered 10 X 15 casserole dish. Repeat until all slices are "stuffed". Pour gravy over the top. Bake 30 minutes at 350 degrees. (photo credit: real mom kitchen) |