New Recipe Review: Trinidadian Stew

For Jake's birthday we tried out this Trinidadian Chicken Stew.  I'm a regular watcher of the food network (it kind of drives Jake crazy), but when I saw Giada make this recipe a few weeks ago I wanted to try it.  And ever since I showed it to Jake, he wanted to try it too. I'm pretty sure it held up to our expectations.

The only things that I changed in the recipe, was using all chicken breast instead of the chicken thighs.  I also used dry thyme and parsley instead of fresh.  Probably could taste better with fresh, but every time I seem to buy fresh herbs I can't get over how expensive they are and how quickly they die out on me.  So in most recipes, I usually go for dry over fresh. 

Besides that I stuck right with the recipe, and it was REALLY good! The chicken had a great sweetness from the dark brown sugar and then the vegetables were cooked just right.  Other than we ate it on a hot day outside, which it would have been better if it were a fall/winter day, it was delicious and so easy!  I'd definitely give it a try!

New Recipe Review: Coconut Chicken Curry

Last Monday, we tried this new recipe:  Coconut Chicken Curry

Because it's been a challenge of mine this month to branch out and try some new recipes, I thought I'd try and review them so anyone reading this can know whether we liked them or not.

This Coconut Chicken Curry was pretty good.  It had really great flavor, the onions in there were just perfect and the sauce was good.  Jake really enjoyed it, but I found myself wanting more out of it.  It needed a bit more depth or creaminess to it I think.  I tried the recipe with light coconut milk, so I may go for regular coconut milk or even a little heavy cream in there instead.  Other than that it was great.  We served it with a little brown basmati rice and it's definitely one we'd try again, with a little tweaking on my part of course. 

Homemade Chicken Nuggets (using Ground Chicken)

Last Tuesday night I made some homemade chicken nuggets and they turned out so good.  I've made chicken bites before, with pieces of chicken breast, but I don't know why I've never tried making these with ground chicken.  What an ingenious idea!!  They have the same kind of consistency as the pre-fab chicken nuggets but without all the fillers, just straight chicken with a few seasonings.  They were pretty much amazing.  I think we definitely found a new favorite recipe for around the house.  Now only if I can convince my super picky 3 year-old to eat them, then we're good!

Here is the recipe I followed:

Homemade Chicken Nuggets
Adapted from: Amanda's Cookin' (She also has great pictures to follow)

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 35-40 nuggets

Ingredients

• 1 1/2 boneless skinless chicken breasts
• 1 1/2 teaspoon of salt
• 3/4 teaspoon of parsley flakes
• 1/4 teaspoon of onion powder
• 1/4 teaspoon of pepper
• 3 eggs, beaten
• 1 cup of flour
• 1  teaspoon salt
• 1/2 cup Italian Breadcrumbs (can use regular too)
• 1/2 cup Panko Breadcrumbs
• Light tasting olive oil

Instructions

1. Preheat oven to 375.
2. While oven is preheating cut chicken breasts into cubes, then place in a food processor. Process chicken into a fine paste. Transfer processed chicken to a bowl. Combine salt, parsley, onion powder, and pepper, and sprinkle over chicken. Combine well.
3. Whisk eggs together in a small bowl. Combine the flour and salt in a small bowl. Combine both breadcrumbs in another bowl.  3 bowls total here.
4. Measure chicken paste out and roll into balls (about 35-40, 1- 1/2 " balls).
5. Roll ball in flour, then coat with egg, and then coat in breadcrumbs. Use your fingers to press the ball down to make a nugget. Brush generously with oil. 
6. Once oven is preheated, bake nuggets for 18-20 minutes flipping halfway between cooking time.  I like to cook mine on a wire cooling rack that's on top of the cookie sheet to ensure even baking on both sides.  Nuggets are done when chicken is cooked through and the outside is golden brown.
7. Enjoy!

Homemade Chicken Stock

After successfully making her fabulous Whole Chicken in a Crockpot last night, I followed her suggestion by making her recipe for homemade chicken stock with the leftover bones and pieces we didn't want to eat.  I had never made my own chicken stock before and I have no idea why not, because this stuff was the easiest. Throw in a few ingredients, turn it on low, and leave it in while you sleep overnight.  And, viola! It's done.  I tasted it this morning and while being a bit short on salt, the flavor was really nice. 

I'm excited to start trying the stock out in some rice, soups, pasta dishes, etc.  I think it will make that much of a difference and it's a step towards less unprocessed foods.

Out of the stock I got 5 cups divided between ice cube trays and 6 cups in baggies.  Should last us a little while.  :)

I've been inspired...

to revamp my recipe collection to everything whole-food friendly.  It will take a lot of testing, trial and error, but I think, it will be interesting and eye-opening.  Stick around for the changed recipes. I got the idea after reading through the 100 Days of Real food blog.  Her family of 4 is eating whole, non-processed foods on a great budget.  She has some excellent tips and recipes.  Check it out!! 

Tonight, we are trying her recipe of a whole chicken in the crockpot.  I will admit I was a little intimidated by a whole chicken, but at less than $1.00/pound I had to try it out.

Cheesy Chicken and Rice Casserole

Cheesy Chicken and Rice Casserole
3-4 servings

2-3 chicken breasts, cooked and diced
1 cup cooked rice (I cook mine in chicken broth for added flavor)
1 can cream of chicken soup
1/3 cup sour cream
1/2 - 3/4 cup shredded cheese (I use Colby-Jack)
1/8 tsp. garlic salt
1/8 tsp. onion powder
Salt and Pepper to taste

1/2 cup crushed buttery-round crackers (A.K.A Ritz, usually about 1/2 a sleeve)
2 tablespoons melted butter




Combine chicken, rice, soup, sour cream, cheese and seasonings. Spread in bottom of 8X8 pan. Combine crackers and butter and sprinkle over top of chicken mixture. Bake at 350 for 30-45 minutes or until heated through.

Garlic Chicken Pizza

Pizza is a definite favorite in our household.  We eat it on a pretty regular basis and of course I try to do mostly homemade.  Well I had listed on our menu pizza and I wanted to branch out of our normal red sauce pepperoni pizza.  So if any of you have been to Papa Murphy's you probably know they have a fabulous Garlic Chicken Pizza with white sauce.  So here is my recreated version.

Garlic Chicken Pizza

Ingredients

For the Sauce:
2 Tablespoons butter
3 Tablespoons flour
1 cup warm milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 minced garlic clove
1/2 Tablespoon dried basil
1/2 cup pizza cheese (just use whatever you are putting on the pizza.  I like to get the Great Value Italian Style shredded cheese)

For the pizza:
Pizza Dough (I recommend this one)
Pizza Cheese
2 chicken breasts, cooked
1 1/2 - 2 Roma Tomatoes, diced
1/2 - 3/4 cup green onions, diced

For the sauce:
Heat butter on medium-high heat in small sauce pan.  Add flour and stir until thoroughly mixed.  Let butter/flour cook for 1 minute, stir constantly to avoid burning.

Slowly whisk in milk, adding gradually.  You want to be sure milk is warm.   It will help in thickening process.  Stir in remaining ingredients and keep on heat until it's to desired thickness, stirring constantly.

For the pizza:
Par-bake pizza dough.  (I would recommend on a pizza stone, at 450 for about 3-4 minutes).  This will help with sogginess from the sauce.  Once par-baked, spread a little olive oil on crust.  Add sauce, cheese, chicken, tomatoes and green onions.  Cook for another 5-10 minutes until done.

Chicken Ribs

This is a favorite recipe from my childhood.  I remember my mom making this often.  It was mostly made on special occasions and her original recipes were with boneless pork ribs (hence the "ribs" in the name).  Eventually the recipe turn into chicken because that's what she had on hand.  This recipe is fabulous with both, but like my mom, I usually do it with chicken.  Throw a side of Augratin/Funeral Potatoes with this and you have a fabulous meal.  Enjoy!

Chicken Ribs

Ingredients:
5-6 chicken breasts
2 cups ketchup
1 cup water
1/2 cup brown sugar
1/2 package McCormick Hickory BBQ Buffalo Wing Seasoning
*(the original recipe calls for 1 tsp. hickory smoked salt, but I can't find that anywhere around here.  The seasoning packet works great)
1 tsp garlic powder
1 minced onion


The best way to cook this recipe is low and slow.  I would recommend either in  a 9X13 pan covered with foil in the the oven @ 250 degrees for 6-8 hours.  Or in the crock pot on low for about the same time.  Once cooked through, uncover and let cool for a little while to let the sauce thicken.