chicken

All posts tagged chicken

“Fried” chicken

Published June 4, 2018 by lynn k scott

My husband enjoys fried chicken.  While I don’t mind making it for him, I do dislike the smell of oil that permeates my entire house and I get to relive that smell for several days.

Have I mentioned how much I love my air fryer?  If not, just know I do.  I am already considering purchasing a larger one because it’s just that great!

This recipe is exactly how I used to prepare chicken, before letting it cook in hot oil.  I am so grateful those days are officially history.  I only make “fried” chicken in the air fryer now.

Ingredients:

  • Gluten-free (or all-purpose) flour
  • Eggs; slightly beaten (you can add a bit of water or milk if you’d like)
  • Various spices (salt, pepper, thyme, paprika, etc.) to mix into the flour
  • Chicken legs

You can marinate the chicken in buttermilk overnight if you want.  I have done it with and without, and either way it turns out great.

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Dredge the chicken in the egg and then in the flour.  Shake off excess flour and repeat.  Set aside on a small baking dish or plate and refrigerate until the flour becomes pasty (at least 30 minutes).

I usually prep the chicken before I leave for work and just cook when I get home.

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Using your air fryer, heat it for a few minutes at 390 degrees.  Add chicken to the basket and cook 15-20 minutes per side; depending on thickness.  Flip chicken and repeat.

 

You get crispy “fried” chicken every time.  No oil, minimal mess and a clean-smelling house.

Definitely play with the spices you want to add to your flour.  I haven’t used corn meal or other coatings, but I intend to.  This basic recipe allows for a lot of modifying to your particular tastes.  Enjoy a healthier “fried” chicken.

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Must have Pot!

Published February 17, 2017 by lynn k scott

…the Instant Pot that is!

I admit it…I’m a kitchen gadget-holic.  I don’t go to meetings, because I openly acknowledge my appliance, gadget, cookware addiction.  I embrace it!

This past December, at my husband’s company Christmas party, I was able to select the Instant Post Duo 7-in-1 Pressure Cooker.  I had been eyeing this for quite some time, however, being the cheap-o that I am, refused to shell out $100+ for another gadget.  Plus, my husband might’ve divorced me.  I buy kitchen gadgets/appliances like he buys car parts (5 cars/2 drive…just saying).                                                                                                                     20170111_183616.jpg

Needless to say…I am addicted!!!  Some people call it a “magic pot” and it can feel that way.  When I can cook an entire, whole chicken in 25 minutes…it’s a bit magical.  Granted, it’s a pressure cooker, not an oven, so there’s no crispy skin.  Some people will pop that chicken into the oven for 5-10 minutes to crisp the skin, but I don’t normally eat the skin anyway.   I also love using chicken quarters (pictured) and shredding them for tacos or enchiladas.

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While the chicken is resting, let’s use some of that leftover cooking liquid and make some rice pilaf!  There’s even a rice button.  It doesn’t get simpler than that.

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Chicken not your thing?

What about hard-boiled eggs?  Can you believe just 4 minutes in the Instant Pot (commonly referred to as the IP), 4 minutes of natural release and 4 minutes in an ice bath.  Done!  The shells peel off much easier too.

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Trying to eat healthier…how about some homemade Greek yogurt?  I go through a lot of yogurt.  For gluten-free yogurt, it costs just under $3.50 for a 32-ounce container.  For about $2.50, I can turn an entire gallon of milk into a 64-ounces yogurt.  Then I strain it from the whey and I have Greek yogurt.  The whey can be used in making bread, smoothies and all sorts of baking options.  Take some of the yogurt, blend in some berries (maybe a bit of honey) and make homemade yogurt pops…DELICIOUS!

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One of the best aspects of the Instant Pot is I can come home, make a meal that takes hours in just about 30-minutes.  I used to use the crock pot.  However, that would finish hours before I got home, turn itself to warm and sometimes the meat would be dry.  No more. Those days are over!

There’s a Facebook group IP Community.   There’s another Facebook group just for IP recipes!  My addiction has come “full circle” and I’ve added a second Instant Pot to my counter tops.  I couldn’t help myself.  The first one was free (from the party) and there was one at the flea market, brand new, for $50 (SQUEAL of excitement)!!!  Ok, so I took the money from my truck payment; don’t judge me.  I just had to have it.  My husband rolled his eyes.  He knew it was coming home with us.

I have the ability to have an IP just for making yogurt and one for savory dishes.

So, if you’re a foodie…this is a kitchen must-have.  If you’re going to a wedding or housewarming…bring an Instant Pot and you’ll be the favored guest for quite some time.

 

Here chickie, chickie

Published March 23, 2015 by lynn k scott

This weekend I had an opportunity to stop by one of my favorite grocery stores:  Seafood City.  It’s not all seafood, but they do have a good selection of fresh seafood and meats.  Oh, I should probably mention it’s a Filipino store.  While I can’t do 100% of my shopping there, I do get to pick up on some staple items that I don’t always get at other stores.  I used to go there all the time before I moved, but now, I only go if I’m in the area.

One of my daughter’s favorite Filipino dishes is chicken adobo.  Depending on the province the family comes from, will depend on how the meal is prepared.  It’s a simple recipe:  chicken legs (or thighs, wings…you choose), soy sauce vinegar, bay leaves, fresh garlic and whole peppercorn.  I’ll make sure to leave the recipe before all is said and done.

I headed over to the meat counter to see what was available.  Remember, I always shop the sales.  I didn’t read the sale ticket correctly, because my husband had to point it out, when I overlooked the chicken legs.  I read, “50 cents off”.  The ticket actually read, “50 cents per pound”.  Wait!  Seriously?  In a time when meat prices are rising through the roof, there’s a store offering chicken for 50 cents per pound?  Sure enough, that was the price.  Their regular price was $1.39 per pound.  This chicken isn’t frozen either.  It’s cut up fresh and sold at the meat counter.

It was the first time in my life that I purchased 10 pounds of chicken in one trip.20150321_150917

I couldn’t help myself.  I mean at 50 cents a pound, that’s over half the price I normally spend.  If we are what we eat, I expect my family to start sprouting feathers soon.  We eat a lot of chicken because it’s the most affordable meat right now.  I also misread the ground pork sale tag, but didn’t realize that until I was at home.  I thought the ground pork was $2.99 per pound.  Turns out it was only $1.99 per pound.  I would have gotten more had I known.  I guess the chicken score threw me off my game.

I continued my shopping.  My daughter was elated that she would have her chicken adobo for dinner.  I needed a few more supplies though.  When I make adobo, there is no substitution for the Filipino soy sauce and vinegar I use.  It has to be these exact items or I just don’t make it.  I once tried a different vinegar and then again, a different soy sauce, not the same.  The reason for the variations, I had sent my husband to pick up the items.  That was before I sent him with a picture of what was needed.  I always use Silver Swan – Special soy sauce and then Datu Puti vinegar.  These were both on sale, so you know I had to scoop them up.

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We decided to get some pancit noodles.  Again, variety galore and preference when choosing noodles.  I prefer the bihon noodles.  These are thin, rice noodles (think rice angel hair pasta).  My husband on the other hand, prefers the canton noodles, which are an egg noodles and a lot thicker.  Thicker than spaghetti.  Pass.  As I am the only cook in the house, guess which noodles we picked up?  You got, the bihon noodles.  He wants canton?  Then he can go buy some from the Filipino restaurant when he’s at work.

Gather up some coconut milk, some carrots and a few other items and head to the register.  I just needed those items. Not related to the dishes I was preparing.  When all is said and done, I’m still in a state of shock over the chicken prices.  I told the hubby, I need to go back and get more.  It’s just too good a deal to pass up and it’s not like we won’t eat the chicken.

I headed back to the meat counter and ask for another 10 pounds of chicken legs.  They must think I’m throwing one hell of a party.  Now, if you’re keeping track, this family of 3, has just purchased 20+ pounds of chicken for $10.80.  Ok, so I would be wrapping and freezing chicken legs, but it’s a small inconvenience when savings like that are in play.

I made the adobo for dinner, using five pieces of chicken.  Then I set to wrapping and freezing the remaining chicken.  I put 6 legs in each package.  I ended up with 10 packages of chicken.  The math on 11 meals is 98 cents per meal. There’s only one thing that can be said; SCORE!!!20150321_201904

I didn’t forget about the chicken adobo recipe.  This is how we make it.  Again, there are many, many, many version of this dish.  Just depends where the family originates from in the Philippines as to how it’s made.

Ingredients:

Chicken legs (thighs, drumettes, wings)
1 Cup Silver Swan Special Soy Sauce
1 Cup Datu Puti Vinegar
1/2 Tbsp. Whole Peppercorn
3 Garlic Cloves – smashed
1-2 Bay Leaves

Directions:
Marinate the chicken in the above ingredients, minus the bay leaves, for several hours or over night. (This step is optional).

Place all the ingredients in a pot, bring to boil. Once boiling, reduce to simmer, cover at an angel to allow some steam to escape. Cook for 45 -60 minutes. Serve over steamed rice.

Note: Cooking time may vary if you choose to use a different cut of chicken. Adjust accordingly.

Crock pot: Whole Chicken

Published March 19, 2015 by lynn k scott

This morning I put a whole chicken in the crock pot.  I’m so proud of myself for using the crock pot three nights this week.  It truly is a time saver.

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It’s a simple recipe.  Again, it’s easily adaptable.  As you can see, I’m using a whole chicken, some olive oil, an orange, an onion and a seasoning mix.

I found the seasoning shaker at a yard sale for 25 cents.  It was the best quarter investment ever!  I am able to premix my seasonings with ingredients I have on hand.  No pre-made seasoning mixes for me.  Best part is I get even distribution of the seasoning.  This particular blend  consists of salt, pepper, onion powder, garlic powder and paprika.

The orange and the onions are quartered and will be in the cavity of the chicken.  I cut and set them aside prior to preparing the chicken.  I also use another container to hold a small amount of olive oil.  This way, there is no cross-contamination risk with touching the chicken then the oil bottle.

20150319_055306 I  rinse and pat the bird dry with some papertowels.  I sprinkle a little seasoning in the cavity, add the produce and tie up the legs.  Then I flip it over, breast side down.  Drizzle a bit of oil.  In the crock pot, it’s not really necessary, but it helps the seasoning adhere better.  Lightly sprinkle with the seasoning mixture and then flip it over.

If you lift the skin over the breast, your hand can go under the skin and loosening the skin will allow you to season the breast. After you loosen the skin, shake some seasoning in your hand and then wipe on the chicken breast.  Which, while I am typing this, I remember that I loosened the skin from the breast and didn’t add the seasoning.  Oh well….next time.

Now, drizzle a bit more oil.  Shake seasoning over the entire bird.  That’s it.  Simple, right?

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Place chicken in the crock pot.  I add about a half of a cup of water.  You don’t need much.  Cover and cook.  I set mine on High for 5 hours and the crock will revert to “warm” until I get home.   You get to pick which side dish(es) you’d like to add.

ENJOY!

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