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Categories
Tag Archives: chicken
How to Make Chicken Creole
If you are yearnin’ for a taste of Cajun vittles, get out a big old deep skillet and throw these ingredients together. This recipe for a Shrimp and Chicken Creole is quick, easy, and even diabetic friendly when served over wild rice instead of white rice. Now I know it’s not N’Orleans but it is a suitable substitute! You can make a whole meal of this dish. You have vegetables with the bell pepper, onion, and tomatoes. You have seafood (shrimp) and chicken. When served over the brown rice, you are adding a whole grain. Now how much simpler can it get? Add a loaf of bakery French bread, if you must.
SHRIMP AND CHICKEN CREOLE
1 cup chopped green bell pepper
3/4 cup chopped yellow onion
1 tsp canola oil
2 cups peeled, diced tomatoes
1/2 tsp salt
1/2 tsp garlic powder
Posted in Main Course
Tagged bell pepper, chicken, chicken creole, chili powder, chopped yellow onion, cup, garlic powder, heat, How to Make Chicken Creole, Orleans, pepper, powder, red pepper flakes, rice, Shrimp, tsp, tsp canola
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Chicken Marsala For You
There are so veal recipes that work great with boneless skinless chicken breasts, but Chicken Marsala is a personal favorite. Chicken Marsala presents the rich flavor of sauteed onions blended with the taste of two sweet wines. Whether it’s an intimate dinner for two or for four: I hope you enjoy chicken Marsala as much as I have.
2 boneless skinless chicken breasts
Flour
Salt and pepper
Olive oil
1 onion –sliced
2 cloves of garlic — crushed
1/4 cup Chablis
1/2 cup Marsala
Flatten the chicken breasts to 1/4″ thickness. Cover them with wax paper and beat them with a meat mallet. No mallet? Use a rolling pin. No rolling pin? A 750 ml wine bottle will do. Sprinkle both sides of each breast with flour, salt and pepper. Set aside.
Counterfeit Veal
A chicken in every pot, that was Herbert Hoover’s campaign promise. He would bail the country out of the Depression and return it to prosperity. Only the rich ate chicken then. Diners complained restaurants served counterfeit chicken, veal. It’s hard to believe that every grocery store’s loss leader today was once synonymous with luxury.
Today’s factory farming has changed all that. Every month or two, somebody practically gives away whole body fryers just to get you in their store. Boneless, skinless chicken breasts sell for less than ground beef, and offer a palette to sketch a gallery of gourmet delights.
Bake them. Broil them. Barbecue them. Treat chickens as if they were still expensive and they will taste like they still are. Give up deep-fried and chicken-fried. Take a step beyond fast food, for a grown-up taste sensation.
The Diabetic Friendly Chicken Cacciatore
I hope you are seeing the signs of Spring where you are. Here in North Texas it is beginning to be very Spring-like and none too soon! As I sit here at my computer, looking out my upstairs window, I see sunshine and green leaves on the trees. If Spring is enticing you to spend more and more time outside, that may mean less time in the kitchen. Today I posted a recipe for Chicken Cacciatore Fettucine that is healthy and only requires about half an hour to prepare and cook. Toss a salad or steam some broccoli and you can have a quick, easy, and healthy meal in minutes. (If you prefer to use sugar instead of Splenda, substitute the same amount.)
CHICKEN CACCIATORE FETTUCCINE