Tag Archives: chicken

Tandoori-Spiced Chicken

Intimidated by Indian food or never tried it before? Maybe you should try this chicken dish: Tandoori-Spiced Chicken. Tandoori chicken is a common Indian dish made of chicken coated in a spicy yogurt marinade. This is a great dish to try if you are at all interested in trying Indian food but you just can’t bring yourself to try curry yet. There is no curry in this recipe but instead has other spices common in Indian cooking. This marinade is made of Greek yogurt (the recipe calls for 2% reduced-fat yogurt but I used non-fat yogurt), onion, ginger, cumin, red pepper, turmeric and garlic. The chicken marinates for 2 hours and is then broiled until it’s perfectly cooked. This chicken is spicy, flavorful and perfect if you are watching your carbs (or even if you aren’t).

The ingredients:

In a large zip-top bag (like a freezer bag), combine yogurt, onion, ginger, canola oil, spices, and garlic.

Add in the chicken breasts and zip the bag closed. Massage the bag so that all of the chicken is coated in the marinade. Refrigerate for 2 hours.

Remove chicken from the bag and place on a baking sheet coated with non-stick spray. Sprinkle chicken with salt and place into the lower part of the oven set to broil. Bake chicken for 20 minutes, flipping after 10 minutes. Make sure chicken is fully cooked to 165°F to 170°F.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light Magazine

Chicken Pot Stickers

I don’t know about you but whenever I go to an event or a get-together and I see pot stickers, I lunge for them (if they are vegetarian or chicken, that is). When I think about the appetizers my friends most go for, pot stickers or any kind of Asian dumplings are usually the first to go. Making these Chicken Pot Stickers seem like a slam dunk to me.

A simple mixture of ground chicken, cooked cabbage, garlic, ginger, scallions, and sesame oil are wrapped up in wonton wrappers, browned slightly, and steamed until cooked to perfection. I don’t think I’ve ever bought a head of cabbage before and as I cooked this cabbage, I realized that the vegetables in the vegetables and rice I get from the food cart outside work is made with cabbage (I thought it was bok choy this whole time!). I now realize I’m a huge cabbage fan and will incorporate it into all of my stir-fry recipes from now on. But, I digress…these pot stickers are fragrant and gingery and I honestly can’t rave about these enough. They are the perfect little bite to dunk into salty soy sauce or any other of your favorite Asian dipping sauce. I dare you to stop at one. Or two. Or three. Seriously. They are that good.

The ingredients:

Shred or chop the cabbage and add it to a skillet with vegetable oil over medium-high heat. Cook the cabbage until slightly brown, adding the water a tablespoon at a time.

Move cabbage to a large bowl and allow to cool.

Add ground chicken, scallions, ginger, garlic, salt, sesame oil, and egg white to the cabbage and mix.

Spoon a tablespoon of the chicken mixture into the middle of a wonton. Using your fingers, moisten the edges of the wonton with water.

Bring 2 opposite corners of the wonton to the center and pinch to seal. Bring the other 2 corners to center and pinch all 4 edges together to seal. Place wontons on a baking sheet covered in cornstarch or parchment. Cover wontons with a wet papertowl to prevent them from drying out as you prepare the remaining pot stickers.

Place 1/2 of the wontons into a skillet coated with vegetable oil and cook until brown, about 3 minutes.

Pour 1/2 cup of water into the skillet and cover, allowing wontons to steam for 3 minutes.

Move steamed wontons to a plate and repeat procedure with remaining wontons. Serve with your favorite Asian dipping sauce.

Omissions: None

Additions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light Magazine

Buffalo Chicken Cheese Bites

The Super Bowl is this coming weekend and even though my team isn’t playing, I’ll still be watching and wanting to munch on snacky-snacks. So, I’m dedicating this week to munchies, appetizers, and snacks that you can enjoy on Super Bowl Sunday!

Most people love buffalo chicken so these Buffalo Chicken Cheese Bites are a perfect bite to serve guests or to take to a friend’s house for the big game. I made these spicy, cheesy, crunchy apps with chopped precooked chicken but rotisserie chicken or chicken breasts will work as well. The chicken is mixed with buffalo sauce, cheddar cheese, cream cheese, and scallions and rolled in layers of flour, egg, and bread crumbs. These bites were baked to help save some calories but they could easily be cooked in a skillet with some oil for a crunchier coating. I loved the light, slightly crispy coating and the creamy, oozy filling of these bites. Serve these with your favorite blue cheese or ranch dressing. I guarantee they’ll be a hit!

The ingredients (I forgot the scallions):

Chop up the chicken into small pieces and place in a bowl with the buffalo sauce, cream cheese, cheddar cheese, and scallions. Mix well.

Place 1/2 cup of the flour onto a plate, 1/3 cup of the bread crumbs on another plate, and the eggs into a shallow dish. Using a small cookie scoop or spoon, scoop chicken mixture into the palm of your hand and roll into balls. (If the mixture doesn’t stick together, try adding some more cream cheese – I used an extra ounce of cream cheese). Roll each ball into the flour first, then the egg, then the bread crumbs and place on a cookie sheet covered in parchment paper. Add more flour and bread crumbs to the plates as needed.