Category: Chicken

Use Your Toaster Oven To Make Perfectly Roasted Chicken Quarters

Most people turn to one cut of meat when preparing chicken: the breast. And that breast is typically bought both boneless and skinless. This is the most expensive type of chicken you can buy, no surprise given the high demand. It is also the least flavorful cut available. Many people turn to the boneless skinless breast because of an irrational fear of fat, a mind-set many entered into during the low fat craze of the 1990s. Others choose this cut for the ease of which it can be prepared. I’m here to show you that bone-in, skin-on chicken quarters can also be easily prepared and much more delicious than the breast meat. It does take a little longer, but the time involved is not active cooking time. Your toaster oven does all the work for you.

First, I would like to address the issue of fat. There is much evidence now that fat is good for you, especially if it comes from properly raised organic animals. No one will argue that fat from a poorly raised animal loaded with antibiotics is good for you. Yet organic meat is different; it has more omega 3 fatty acids than it’s inhumanely raised counterparts. It also lacks the build up of pesticides and antibiotics. So choose your meat wisely if you want the healthiest option.

Now let’s talk about ease of preparation. Bone-in, skin-on cuts of meat can be easily prepared. The toaster oven creates an ideal cooking environment for such cuts. The close proximity to the cooking elements beautifully crisps the skin without drying out the meat. Here is what you need for simply roasted chicken quarters:

2 organic bone-in, skin-on chicken quarters (this cut includes both the thigh and the leg, still attached to each other)

2 teaspoons of extra virgin olive oil

sea salt and freshly ground black pepper to taste

Heat your toaster oven to 475 degrees F. Rub each chicken piece with one teaspoon of olive oil; this will help crisp the skin. Sprinkle with salt and pepper. Put the chicken on a baking sheet and into the toaster oven. Wait 5 minutes then lower the temperature to 350 degrees. Bake for an additional 45 minutes. Remove the chicken from the toaster oven and allow it to cool for 5 minutes before serving.

That’s all you need for delicious roasted chicken. You could, of course, flavor the chicken in a variety of ways before roasting. My favorite is to use fresh herbs such as rosemary and thyme paired with lots of fresh garlic. Take 4 medium cloves and mince them. Finely chop one tablespoon of thyme and two teaspoons of rosemary. Mix the garlic and herbs into the olive oil before rubbing it on the chicken. Bake following the above instructions.

You’ll find thousands of toaster oven reviews and a handy buying guide to help you along the way.

Grill Chicken to Perfection With a Coleman Roadtrip Grill LXE

Grilled chicken is a favorite among health addicts, weight watchers, athletes who want to increase muscle mass, and many more. It’s a very healthy way to eat chicken. Chicken meat is known for its high protein content and can be eaten by dieters or those who want to pack on a lot of muscle. You can grill different parts of a chicken like the legs, breasts and wings. You can eat it whole, sliced, skewered or filleted. It’s a bit difficult to grill chicken to perfection. This is because the outside can burn easily while the inside is still raw. Here are some important pre-grilling, grilling and post-grilling tips to appreciate the full flavor of grilled chicken. These grilling tips are best appreciated using a Coleman Roadtrip Grill LXE type of grill.

Pre-grilling

1. Keep the chicken cold in the refrigerator and bring it out only if ready to cook. Thaw is first before placing it on top of the grill.

2. Paint or coat the grill rack with oil or use non-stick spray. This will prevent the chicken from sticking to the grill. The chicken skin has natural oils too that can prevent sticking.

3. Keep the grill hot before placing the chicken.

4. Use a wide metal spatula or long-handled tongs to handle the chicken. Don’t use a fork because the juices will flow out. Keep them in there.

Grilling

1. It’s best to use low to medium heat in grilling the chicken.

2. Distribute the charcoal so there will be even distribution of heat. This is where the use of propane gas grills like Coleman Roadtrip Grill LXE is better. The heat is evenly distributed and no messy charcoal.

3. The distance of the grill rack to the burning coal should be between 5 to 10 inches to avoid overcooking the chicken. It’s best not to sear the chicken; this can leave the inside raw.

4. Large chicken meat slices usually take 30 minutes to 1 hour to cook. It cooks less if the chicken is boneless, separated or cut into thin slices.

5. You can use two ways to know if the chicken is cooked. The first way is to get a meat thermometer and check the temperature. For whole chickens, the optimal temperature is 180 – 185 degrees Fahrenheit. For breast parts, a temperature of 170 degrees Fahrenheit is enough. The other way is to cut on one side of the chicken and assess the cut surface. If the pink color is gone, that means it’s already cooked.

6. Don’t forget to turn chicken just once to cook the other side. Keep the lid of your grill closed to seal in the heat and distribute it evenly. It also prevents too much oxygen from getting in and causing flare-ups.

Post-grilling

1. Before serving, allow your grilled chicken to cool down for a few minutes. This will help in keeping the juices in.

2. Put the spices or coatings after grilling or when the chicken is almost finished. This is also true for the barbecue sauce. The sugar content of the sauces burn the chicken meat if you put them on the chicken before grilling.

3. Chicken meat is notorious for sticking to a dirty grill. Make sure you clean your grill before the next chicken barbecue. Otherwise, the charred bits of the old chicken will stick to the one you are cooking.

There you have it. Grilling chicken to perfection takes time and practice to master. To cook it thoroughly and evenly, make sure you have the right grill.

Chimichangas – Their History and How to Make Them

Chimichangas are deep-fried burritos. They are popular in the Mexican Sonora and Sinaloa regions and they also feature in Tex Mex cooking. To make chimichangas, a flour tortilla is filled with a variety of ingredients and then folded into a rectangular shape and cooked.

Popular fillings for chimichangas include ground beef, carne adobada, beans, cheese, rice, shredded chicken or shredded beef. They can be stuffed with a combination of these ingredients. The chimichangas are then deep-fried and serve hot with cheese, sour cream, guacamole or salsa. You can also make baked chimichangas which are just as good but less fattening.

How Did Chimichangas Originate?

There is some debate over the origin of this Mexican food recipe. Some people believe that the owner of El Charro restaurant in Arizona dropped a pastry into hot oil in 1922 and said “chimichanga” instead of a Spanish curse word which begins with the same letters.

The owner of Macayo’s Mexican Kitchen, also in Arizona, claims that he made the first chimichanga, as a way to use up unsold burritos. Yet another version of events claims that immigrants from Mexico introduced this recipe, along with other authentic Mexican food recipes, to the United States via Nogales into Arizona.

Chimichangas are very popular throughout Arizona and Mexico and there are various recipes for this delightful Mexican food recipe that you can make at home. If you are looking for some interesting Mexican recipes to make for your family, this would be a very nice recipe to start off with.

Recipe for Baked Chicken Chimichangas

These chimichangas are baked, rather than deep fried, to keep them healthy. Chicken is combined with chilies, onion, cheese, hot sauce and more for a mouthwatering flavor and you can serve these chicken chimichangas with Mexican rice and your preferred vegetable side dish.

What you will need:

  • 4 cups shredded, cooked chicken
  • 1 cup enchilada sauce
  • 4 oz can diced green chilies
  • 1 cup picante sauce
  • 1/2 chopped white onion
  • 4 flour tortillas
  • 1 tablespoon vegetable oil
  • 4 tablespoons sour cream
  • 6 tablespoons grated cheddar cheese
  • 2 tablespoons chopped fresh cilantro

How to make it:

Preheat the oven to 400 degrees F. Saute the onions in the oil in a skillet, and then add the chilies, picante sauce and chicken. Warm the enchilada sauce in another pan. Heat the tortillas in the microwave until they are soft, and then divide the chicken mixture between them.

Grease a baking sheet using half the oil. Roll the tortillas up to make rectangular packages, sealing the filling inside, and arrange them on the baking sheet. Rub the rest of the oil on top of each one.

Bake them for about 12 minutes or until the chimichangas are golden brown. Spoon the warm enchilada sauce on each serving plate and top with a chimichanga, some grated cheese, cilantro and sour cream. Serve immediately.

Chicken Noodle Soup Just Like Lipton

Have you ever reflected upon your childhood days when your mother would stuff loads of chicken soup into you when you were feeling ill? It was simply because the remedy has worked for ages and it had been passed down from mother to daughter. Researchers have discovered that chicken noodle soup has some very excellent anti-inflammatory properties which contribute to it usefulness in dealing with sore throats and colds.

I too have grown fond of chicken noodle soup, however being of a survivalist mindset I like to have dry ingredients in my recipes in the event of some sort of disaster or emergency. At least I know that I will be able to enjoy this wonderful soup whether we have all the fresh products available to make it or not.

You can readily purchase a similar product from the grocery shelves for a couple of dollars, but this Lipton Copy Cat is just as good and costs a bit less. When finalizing the chicken noodle soup you could package it in individual packages until its time to use them or alternately, you could place the various ingredients together in a quart jar and use what you need directly from the jar. I make large batches of it and then seal them in quart jars with oxygen absorbers. In this way they stay fresh and are properly isolated from any surrounding air.

The recipe below is for 8 cups of soup. Modifications can be done as you desire for more or less. If you have chosen to mix up the ingredients and use directly from the jar for one cup of soup at a time you should experiment with the quantities until you have it tasting as you desire. When preparing you would then place the dry ingredients into a 6 ounce mug and add hot water and stir. Let the mixture stand until the noodles become soft which is usually about 5 minutes.

Since this is a soup, its consistency is thin enough to consume without a spoon if desired. It is extremely useful for backpacking or to take on camping trips with you.

To start your instant chicken noodle soup mix you should combine the following ingredients in a large mixing bowl.

1 cup of uncooked egg noodles

1 1/2 Tablespoon of dry chicken bouillon granules

1/2 teaspoon of ground black pepper

1/4 teaspoon of dried thyme

1/8 teaspoon of celery seeds

1/8 teaspoon of garlic powder

3 cups of dehydrated chicken chunks

I like to add the foillowing items to my mix but their selection is entirely optional.

Dried carrots to taste (optional)

Diced dry celery (optional)

Chopped dry onions (optional)

After mixing with a wooden spoon transfer all the ingredients from the bowl into a small sterilized jar. Place an oxygen absorber on the top of the enclosed product and twist the lid into place. Within a few minutes the absorber will remove all the air from the jar and you will see the cap pull in. It is now sealed and will last several years if necessary.

Place a label on the jar identifying it as to being Chicken Noodle Soup Mix and instructions on how to prepare it. If you are using the recipe as a meal then you would prepare all of it as follows. Combine this complete mixture with 8 cups of water in a large pot. Bring the pot to a boil. Cover the pot and reduce to a simmer. Simmer for about 15 to 20 minutes. Add the salt if you so desire and serve hot with crackers.

Copyright @2010 Joseph Parish

A Low Fat Curry Recipe Using Curry Oxo Cubes

Are you looking for a low-fat curry recipe using curry Oxo cubes? If so, then help is at hand. I have become somewhat of an expert on low-fat simple meals using Oxo cubes, using Curry, Chicken and Beef cubes you can make simple healthy meals in minutes.

The great thing about using Oxo cubes to add a little extra spice and flavor to your meals, is that they are very affordable and very easy to use. Many people think low-fat meals have to be boring, or take a long time to make, but that is simply not true. The easy meal I am going to show you below, is not only very quick to make, low in fat, but it has also helped me lose 20 pounds in only several months. If you are also looking at meals that can help you lose weight fast, then this is one of them.

The ingredients you are going to need to make this simple, low-fat curry recipe using curry Oxo cubes.

3-4 Chicken breasts

Olive oil or low-fat spray for frying

1 Chopped onion

250 ml of natural yogurt

2-3 Curry Oxo cubes depending on how spicy you like your curry.

How to make this healthy chicken curry.

Fry the chicken and onion, in a little olive oil or low-fat frying spray until golden and soft. Leave over a very small heat, while you make the chicken curry sauce. Mix 2 to 3 Oxo Curry cubes depending on how hot you like your curry, with the 250 ml of natural yogurt.

When the chicken and onion is completely cooked and no juices remain, you can simply add the yogurt curry sauce to the chicken, stir and the serve immediately. I find if you leave the yogurt curry sauce on the heat, it will lose the thickness, and turn very watery.

You can also add sweet potatoes to this recipe too, and these are also very healthy and great for helping you lose weight. 1 to 2 large sweet potatoes can be peeled, cut into small cubes and then boiled for 10 to 15 minutes until soft. You then simply add them to the mixture at the end, for a great extra health kick.

As you can see, this low-fat curry recipe using curry Oxo cubes is very easy to make, is extremely low in fat and is great for the whole family to eat. I serve this creamy chicken curry recipe to my children over rice, and they love it too, and they have no idea how good it is for their health.

3 Healthy Chicken Recipes | Dinner Made Easy

Pineapple Baked Chicken
Servings: 6
Calories: 233

8 boneless, skinless chicken thighs (or 4 boneless skinless chicken breasts), cut into strips (600g)
2 cups pineapple, diced
1 red pepper, roughly chopped
1 red onion, roughly chopped
1 tsp garlic powder
1 lime, juice and zest
1/8 tsp smoked paprika
1/2 tsp chili flakes
salt and pepper to taste
3 tbsp cilantro (for garnish)
oil

In a large baking dish, toss together all the ingredients. Wrap dish and place in the refrigerator for 2-3 hours (overnight is ideal). Bake chicken at 400ºF for 30-40 minutes, stirring once or twice until chicken is cooked through and pineapple begins to caramelize. Serve immediately or store in the refrigerator for up to 3 days.

Sweet & Spicy Chicken with Rice Noodles
Servings: 4
Calories: 344

Honey Sriracha Sauce:
2 tbsp soy sauce
1/4 cup chicken broth
1 tbsp sesame oil
2 tbsp Sriracha
3 tbsp honey
1 tsp garlic powder
2 chicken breasts, sliced into strips (300g)

Stir Fry:
1 red pepper, finely sliced
1 green pepper, finely sliced
2 cup red cabbage, thinly sliced
1 cup julienned carrots

To plate:
4 green onions, finely sliced
2 cups rice noodles, cooked
cilantro (for garnish)

In a large bowl, whisk together sauce ingredients and add chicken strips. Allow to marinate for at least 1 hour (overnight is best).
Once chicken has marinated, heat a large skillet over medium-high heat and add oil. Add chicken, discarding the marinade and fry chicken until almost cooked through. Add peppers, cabbage and carrots and cook for another 2 minutes, or until chicken is completely cooked and vegetables are to your liking. Serve stir fry over hot rice noodles and garnish with cilantro and green onions. Store in the refrigerator for up to 3 days.

Healthy Chicken Fingers with Honey Mustard Sauce
Servings: 6
Calories: 296

Chicken Fingers:
4 chicken breasts, sliced into strips
3/4 cup flour
3 tbsp cajun or chili seasoning
3 eggs
2 cups, cooked and cooled quinoa

Preheat oven to 375°F. In a wide bowl, mix together flour and seasoning. Set aside. In a second bowl, beat eggs. Set aside. Place quinoa in a large dish. Set aside. To bread chicken fingers, one strip at a time, lightly coat in flour mixture. Dip into beaten eggs and finish off by pressing into quinoa. Place on a large parchment-lined baking sheet and continue to bread remaining chicken strips. Bake at 375°F for 15-20 minutes or until the quinoa coating is golden brown and the chicken is cooked through. For best results, flip once during cooking to ensure even browning. Serve immediately or store in the refrigerator for up to 3 days.

Honey Mustard Sauce:
1/4 cup honey
1/4 cup Dijon mustard
2 tbsp plain Greek yogurt
lemon juice to taste
salt and pepper to taste

In a small bowl, whisk together honey, mustard and yogurt. Season with lemon juice, salt and pepper to taste. Store in the refrigerator for up to 5 days. Enjoy!