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3 Ways to Cook Chicken
If there is one question we are asked about time and again, it is: How to cook chicken. Here are 3 ways to cook chicken that everyone in your family will love.
HONEY BAKED CHICKEN
Adapt this recipe: Substitute olive oil for butter for a healthier option. Use boneless chicken, or chicken parts with the skin on or off. Easy enough for every day and tasty enough to serve to guests.
3 or 4 lbs. of chicken
1/2 c. melted butter
1/2 c. honey
1/2 tsp. salt
1/4 c. Dijon mustard
1 tsp. curry
Spread chicken in a baking pan, mix other ingredients and pour over chicken. Bake at 350 degrees for 1 1/4 hours. Basting every 15 minutes.
WALDORF CHICKEN
Kids love this recipe and so do moms. Simple yet sophisticated and healthy besides!
6 chicken boneless, skinless chicken breasts
1 c. unsweetened apple juice
1/4 tsp. ground ginger
1 tbsp. cornstarch
2 c. red apples, chopped (do not peel)
2 stalks celery, sliced
3 tbsp. raisins
1 tbsp. sliced green onion
1 tbsp. lemon juice
1/4 tsp. salt, opt.
Place chicken, 1/2 cup apple juice, and lemon juice, salt and pepper in non stick skillet.
Heat to boiling, cover and simmer for 20 minutes or until chicken is tender and done.
Remove chicken. Mix remaining apple juice and cornstarch. Stirring constantly. Add
remaining ingredients. Arrange chicken on plate. Top with sauce.
ORIENTAL CHICKEN
1 chicken breast sliced into slivers
1/2 c. onion, sliced
1/2 c. carrots, sliced
1/2 c. mushrooms, sliced
1 tbsp. peanut oil
1 garlic clove
2 tbsp. low-sodium soy sauce
Heat oil in a large skillet or wok. Saute all ingredients except soy sauce over high heat.
Stir fry for 13 minutes then lower heat to medium and cook until chicken is cooked
through (about 10 minutes). Toss with soy sauce.
Pumpkin Cheesecake Bars
Pumpkin and cheesecake at the same time? What a treat, make these pumpkin cheesecake bars for Thanksgiving or just for the heck of it. Pumpkin is full of vitamins, fiber and antioxidants so it never hurts to add a little nutrition to your junk food!
Recipe: Pumpkin Cheesecake Bars
Summary: Easy to make Pumpking Cheesecake Bars
Ingredients
- 1 cup all-purpose flour
- 1/3 cup loosely packed brown sugar
- 1/4 cup (1/2 stick) butter, softened
- 1/2 cup pecans or walnuts, finely chopped
- 1 package (8 ounces) softened cream cheese
- 3/4 cup sugar
- 1/2 cup canned pumpkin
- 2 eggs, slightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
Instructions
- Preheat oven to 350 F
- Next, mix together the flour and brown sugar in a bowl
- Cut in the butter until you get crumblike mixture
- Stir in the nuts
- Reserve 1/4 cup of this mixture to use as the topping
- Press the remaining mixture into the bottom of an ungreased 8-inch pan
- Bake for 15 minutes
- Let the crust cool while you mix up the filling
- Do not turn off the oven.
- Crust:
Filling:
- Combine the softened cream cheese, sugar, pumpkin, eggs, vanilla, cinnamon, and allspice in a bowl and blend with a mixer until smooth
- Pour filling onto the baked crust, then sprinkle the top with the reserved crumbs.
- Bake 30 to 35 minutes
- Cool then cut into bars
Quick notes
Add your favorite fruit topping. Can make 16-32 bars
Variations
As with any type of baking, to make it just a bit healthier, you can substitute whole wheat flour for half the flour in the recipe, use lowfat cream cheese and 3 beaten egg whites instead of 2 whole eggs will reduce fat and cholesterol.
Preparation time: 20 Minutes
Cooking time: 50 Minutes
Number of servings (yield): 12
My rating
Chocolate Chip Brownies
Here is a great recipe for chocolate chip brownies. It is not your conventional brownie recipe but give it a try and you will love them like we do.
Ingredients
3/4 cups flour
1/4 t. salt
1 1/2 squares unsweetened chocolate
1/2 c. margarine or butter
2 eggs
1 cup sugar
1 t. vanilla
1 ripe banana, well mashed
1/2 cup semi-sweet chocolate chips
1/2 cup broken walnut meats
No baking powder or soda. This makes them extra dense and moist.
Directions
Preheat oven to 350 F, (325 for a glass pan). Combine flour and
salt in a small bowl. Set aside. Melt margarine or butter and
unsweetened chocolate in a small pan on low heat. Cool to room
temperature. In a large bowl, beat eggs, sugar and vanilla. Add
mashed banana. Stir in chocolate mixture. Gradually sift and
stir in flour mixture. Add chocolate chips and walnuts. Pour
into an 8″x 8″ pan that has been sprayed with Pam or cooking
oil. Bake for 30 to 35 minutes.
This chocolate chip brownie recipe is a great one to let the kids try and with the added banana, at least it has a leg up over other recipes.
White Chocolate Raspberry Cake
This decadent white chocolate cake topped with raspberries is absolutely delicious. Feel free to substitute the berries of your choice. Or even add a mix of berries. This cake tastes great no matter what you put with it.
White Chocolate Raspberry Cake Recipe
1/4 lb White chocolate
6 tb Unsalted butter
6 Eggs
2 tb Sugar
1/4 c All-purpose flour
2 pt Raspberries
Preheat oven TO 325 degrees F. Melt the chocolate in the top of a double boiler. Cut the butter into tablespoon pieces, place in the bowl of a mixer and mix until smooth. Slowly add the melted chocolate until incorporated. Add the eggs, one at a time, as each one is absorbed. Add the sugar, then the flour. Lightly grease a 9-by-11-inch baking pan. Pour in the batter and smooth the top. Place in the oven and bake for 25 to 30 minutes. When the cake is cooked, remove from the oven and let cool before removing from the baking pan. To serve, cut the cake into individual portions and top with fresh raspberries. Accompany with whipped cream or raspberry sauce, if desired.
Crusty Artisan Bread
Crusty Artisan Bread
This recipe makes enough dough for four loaves of bread. Bake off all four loaves immediately after rising, or divide and store the dough in the fridge for up to two weeks.
3.5 cups warm water
4 tsp. active dry yeast
4 tsp. salt
7 1/2 cups flour
Combine water, yeast and salt in a large electric mixing bowl. Whisk together.
Add flour and mix on low speed with a paddle or dough hook attachment.
Place a towel over the top of the bowl and allow the dough to rise at room temperature for two hours, then either bake or cover lightly and store in the refrigerator.
To bake:
Heat oven to 450 degrees F. Line a baking sheet with parchment paper and/or cornmeal. Place an empty baking sheet or broiler pan on the bottom oven rack.
Scoop out 1/4 of the dough, dust with flour and form into a ball. If previously chilled, cover the dough with plastic wrap and allow to rest at room temperature for one hour. Make three or four shallow slices in the top of the loaf with a serrated knife.
Place the loaf in the oven, then add about a cup of water to the empty baking sheet.
Bake 30 minutes, then allow to cool before slicing.
Glazed Orange Chicken
- The Homemakers Magazine – Glazed Orange Chicken
Glazed Orange Chicken Ingredients:
No-stick cooking spray
2 tsp. oil
3 whole chicken breasts, halved, skinned and boned
1 tbsp. cornstarch
2 tsp. sugar
1/4 tsp. marjoram
1/8 tsp. salt
1/8 tsp. onion powder
1 1/4 c. unsweetened orange juice
1 tbsp. grated orange peel
Glazed orange chicken instructions:
This is one of those recipes that can easily be doubled if you are planning a large dinner party or halved if you are cooking an intimate dinner for two.
Chocolate Vanilla Chip Biscotti
If there is one thing that is good, it is biscotti, if there is one thing that is better…..chocolate and biscotti. These chocolate vanilla chip biscotti are perfect with coffee and make a nice addition to a gift basket.
Chocolate Vanilla Chip Biscotti Ingredients:
2 1/2 c All-purpose flour
1/3 c Unsweetened cocoa powder
3 ts Baking powder
1/2 c Sugar
1/2 c Brown sugar; packed
1/4 c Margarine or butter; softened
3 Eggs
1 c White vanilla chips
Chocolate Vanilla Chip Biscotti Instructions:
Heat oven to 350 degrees F Spray 1 large or 2 small cookie sheets with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In med bowl, combine flour, cocoa and baking powder; mix well. In large bowl, combine sugar, brown sugar and margarine; beat well. Add flour mixture; mix well. Stir in white vanilla chops. With spray coated hands, firmly shape dough into 3 rolls, about 7 inches long. Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long. Bake at 350 degrees F for 22-28 min or until rectangles are light golden brown and centers are firm to the touch. Place rectangles on wire racks; cool 5 min. Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place, cut side up, on cookie sheet. Bake at 350 degrees F for 6-8 min or until top surface is slightly dry. Turn cookies over; bake an additional 6-8 min or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on wire racks. Store tightly covered.
White Chocolate Scones
These white chocolate scones are a delicious addition to Sunday breakfast or brunch.
White Chocolate Scones Ingredients:
2 c All-purpose flour
1/3 c Granulated sugar
2 ts Baking powder
1/2 ts Salt
1/4 c Unsalted butter, chilled
1/2 c Heavy (whipping) cream
1 lg Egg
1 1/2 ts Vanilla extract
6 oz White chocolate, cut into 1/2 inch chunks
White Chocolate Scones Instructions:
Preheat oven to 375 degrees. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and knead until combined. Knead in the white chocolate. With lightly floured hands, pat the dough out on a floured work surface to a thickness of 5/8 inch. Cut circles in the dough with a biscuit cutter. Gather the scraps of dough together and repeat till all the dough is used. Bake scones on ungreased baking sheet for 15 to 20 minutes, or until lightly browned on top. Place baking sheet on wire rack for 5 minutes, then transfer scones to wire rack to cool. Serve warm or cool completely and store in an airtight container. Makes 8 or 9 scones.
Skillet Barbecued Chicken
This skillet barbecued chicken recipe is the perfect dish when you don’t have a lot of time for preparation but want to do something interesting with chicken. It is a cost effective meal and you should have most if, not all the ingredients in your pantry already. Barbecued chicken goes great with a nice salad or some oven roasted veggies and this is one meal that the kids will love, and it won’t keep you slaving over a hot stove.
Skillet Barbecued Chicken Ingredients:
1 can onion soup
2 tbsp. flour
1 1/2 c. of water
1/2 c. of ketchup
1 tbsp. honey
1 tsp. Worcestershire sauce
Skillet Barbecued Chicken Instructions:
In large skillet melt butter with curry powder and garlic. Add chicken and brown.
Remove chicken. Into drippings, stir soup and flour together. Gradually stir in
remaining ingredients. Return chicken to pan. Cover and cook over low heat until
chicken is done. About 1 hour. Serve with rice or noodles.
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