Posts tagged chicken

GRΣΣK CHIC

Mar 11th

First, let me apologize for my absence. I MISS YALL SO MUCH! You’re all I have that doesn’t talk back and disappoint me, lol. I’ll never leave you again.

For my first day back, I decided to ABSOLUTELY WOW you with something understated and simple. Kinda like that DKNY black dress I LOVE with my triple stranded pearls. Anyway….Thanks to my good friend and fellow foodie, Stacey P. for pointing me to this ONE-DISH WONDER. IT IS A WINNER!

Pampered Chef Lemon GrΣΣk Chicken

Ingredients:

Zest of 2 lemons (Tip – Zest Lemons before juicing)
1 C. lemon juice (Pretty much 3 lemons)
4 T. Extra Virgin olive oil
1 Head of garlic (roughly chopped)
4 T. dried oregano leaves
3/4 T. salt
1/8 T. ground black pepper
8 Baby Idahoes (small red potatoes, no need to peel)
1 Medium red bell pepper, cut into thin slices

1 Medium orange pepper, cut into thin slices
1 large red onion, cut into wedges
Whole Chicken cut up (cleaned)

Directions:

Preheat oven to 400°.

In 1 qt bowl, combine lemon zest, juice and oil.

Add garlic, oregano, salt and black pepper; set aside.

Cut each potato lengthwise place in 9 X 13 casserole dish.

Add bell pepper, onion, and half of the lemon juice mixture; toss to coat.

Season chicken pieces with salt and pepper.

Place chicken on top of vegetables; brush with the remaining lemon juice mixture.

Bake 60 to 70 mins. or until chicken is no longer pink in center and potatoes are fork tender, basting chicken and vegetables with pan juices after 30 minutes. (At the 30 minute mark, I brushed on a little more EVOO)

Serve over brown rice cooked entirely in chicken broth (no water…bleck) and 1 T. butter. Plate rice, followed by chicken and veggies and last but definitely not least, spoon some of that great flavored broth and pan juices on top. SUPERB! AND ONE OF THE BEST PARTS…..IT FITS INTO MY NEW BETTER EATING PLAN…SPA FIERCE!! (Without the skin of course. My mom is visiting and she would’ve killed me had I removed it from her pieces as well. It was delish without! I promise.)

Yield: 4 servings

Baby Idaho Potatoes, Baked Chicken, broth, brown rice, chicken, Chicken Stock, evoo, garlic, Greek, Lemon, Lemon Juice, Lemons, red onion, Red Peppers, Yellow Peppers

Buffalo Chicken Dip

Dec 22nd

Posted by Zina in Party Foods

2 comments

(Recipe adapted from Lakesha Cotton – THANKS BABE!)

1-12 OZ bottle Hot Wing Sauce
1-16 OZ bottle Blue Cheese
2-8 oz Cream Cheese
2 cups shredded cheese
4 chicken breasts cooked and shredded (or use 4 large cans of turkey breast meat as I did today)

Preheat oven to 350 degrees. Drain canned chicken, break up with fork. In a separate bowl, mix Hot Wing sauce, softened cream cheese and the dressing until creamy. (You’re supposed to use a “mixer” it but I didnt have one at work.) Add Chicken to it. Stir together and then spread into ungreased baking pan. Cover with cheddar cheese. Bake 30 – 40 minutes. Serve with Tortilla chips. I guess you could do veggies too but looking at the recipe…really? What’s the point? lol

The next time I make it will probably be for the fam and I will use real chicken breast but for my co-workers, they can get the canned meat. Not that I don’t love them, it’s just unneccessary. lol Normally I would post a pic but I made it at work and when I finally thought about it, it was too late. I’ll be certain to insert one the next time, though. (If you make anything with cheddar cheese then you know what I’m referring to when I say it was no longer camera ready) BUT IT WAS GOOD!! Three people emailed me requests for the recipe and that is always a good sign. Enjoy! Thanks Again, Kesha.