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Chicken

Chicken with asparagus in wine & butter

I love cooking with wine.  Most of it makes it in the pan.  Here’s another dish, great for entertaining or just dinner.  This took me about 20 minutes to make and five seconds to eat.  You can make a healthier version by grilling, but we’re talking spring in the Pacific Northwest people.  It’s in the 40′s out there!  For today, we are pan searing indoors.

Ingredients: 1 lb. boneless, skinless chicken breast, thawed.  2  cups white wine (I used pino grigio, but any white wine will work, even riesling). 4 tbsp butter.  1 tbsp olive oil.  1 bundle or about 1 lb. asparagus.  About 1 tsp salt.  About 1 tsp pepper.

Wash the asparagus, cut the bottom off.  To know how much to cut off, take the end of the asparagus between your thumb and forefinger and bend until it breaks.  Discard the bottoms and cut asparagus in half, place in a dish where you can soak it in 1/2 cup of wine.

Cut up chicken in strips.  Size and shape is up to you.  The smaller the pieces, the quicker it cooks.  Set heat to medium high.  Place chicken and 1 & 1/2 cups wine in pan and cover.  It should start boiling in about 5 minutes.  Mix it around and add salt and pepper.  I don’t measure.  I use rock salt and peppercorn and crank the grinder over the pan to sprinkle some on the chicken.  So 1 tsp. of each may not be enough, or too much.  Use your best judgement according to your taste and health requirements.

Mix, then cover for another 2 minutes.  Chicken should be cooked by now and wine should be almost gone (if the pan is dry and the chicken is not yet cooked, add another cup of wine for the chicken to cook in).

Increase heat to high.  Add the butter, olive oil and asparagus (with the wine it soaked in).  Mix around and cover for about 2 minutes.  Take lid off.  Sauté to mix flavors around and burn off the wine while charring parts of the chicken and asparagus (takes less than 5 minutes).  That’s it.  Plate, serve and manja!

I’ve used this as an appetizer, but I’ve also used it as a main dish with some pasta, pesto and marinara.  Either way, everyone enjoyed it.

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Roasted Chicken with Chili and Corn bread

Sometimes you want to get creative but have no time to do everything from scratch.  I have several “semi home-made” methods with store-bought roasted chicken.  Here’s what I did with it today.

My daughter and I would play “Top Chef” at home.  She would pull ingredients from the refrigerator and the pantry, then I have 30 minutes to come up with a meal… not just a dish, but a whole meal.

Unlike Top Chef, my ingredients are pretty normal.  I don’t normally have eel, black licorice or exotic mushrooms around the kitchen.  Today, she pulled these ingredients, along with some left overs from the roasted chicken we had the other day.

For those who don’t know my food blogging style, I am not as detailed as a real food blogger.  I just slap things together most of the time but feel free to ask me anything if you need more detail.  The ingredients are, corn bread mix, 2 cans of chili, 2 tbsp steak sauce, 4 tbsp bbq sauce, Baja mix veggies and roasted chicken (I normally get the herb flavored roast, but you can choose any type that will go with the sides).  Let’s get started!

  1. Cook the corn bread following the package instructions, but add 1 cup of the Baja mix veggies for every 7 oz bag of corn bread mix.
  2. Follow heating instructions of chili, adding the steak sauce and bbq sauce – depending on how you like your chili, adjust the amounts of steak sauce and bbq sauce you add.
  3. Heat up your roasted chicken in the oven, microwave or pan.
  4. Plate it up.

My favorite was how the corn bread turned out.  That was a pleasant surprise and that I was done plating under 30 minutes!  Have fun with it if you try this!  Happy cooking.

For this recipe,


Moist & Tender Chicken Ranch BBQ

Flaming Chicken1 whole chicken (Large).  Cut it up in 10 – 12 pieces.  Marinade Sauce: 1 cup Ranch dressing  and 1 cup Italian dressing (Do not use fat-free dressing).  2 TBSP sea or kosher salt.  2 TBSP garlic powder.  2 TBSP onion powder.  2 TBSP Paprika.  2 TBSP Mesquite seasoning liquid smoke.

In a pot, put all ingredients of marinade sauce and use a hand egg beater to mix well.  Piece by piece, dip chicken piece and massage in the sauce mixture until all pieces are well coated.  Now put all the chicken in the same pot and cook on medium heat for 45 minutes, covered.

Use smoking hickory chips on top of your charcoal right before placing the chicken on the grill.   Best results if charcoal is about 5 inches away from grill and if grill has a cover.  Make sure the grill’s air vents are closed before placing the chicken.  Immediately cover your grill and keep closed for at least 8 minutes.  Manage your flames to ensure you don’t burn your food.  Bring the pot you cooked in with you so you can use the juices to brush on while you BBQ or dip the chicken in there every time you turn it.  Best with the chunky & moist corn breadand a spinach salad with tomatoes and a raspberry vinaigrette dressing topped with glazed walnuts and candied cranberries.  Enjoy!


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