Barbecue Sauce for Chicken

A simple, easy, homemade barbecue sauce that is delicious!

1/2 cup ketchup
1/3 cup molasses
1/4 cup yellow ballpark mustard
1 Tbsp. cider vinegar
1 tsp. Worcestershire sauce
1 tsp. soy sauce
6-8 pieces of chicken

Whisk all the ingredient together in a large bowl. Add your chicken pieces and turn to coat. Place in fridge to marinade or grill them now.

Linda’s Baked Chicken

While working out the ingredients, my sweet little dog was sitting on the floor at my feet impatiently waiting for the chicken to go in the oven – chicken being his all time favorite.  Because I know that onions are lethal to dogs, I decided to change the recipe just a bit for my little Angus boy.  So, you can either omit onions or add them as you will; it baked up beautifully and deliciously both ways. This is really good hot or cold.

1)  3 1/2 – 4 lb. chicken, whole or in pieces
1 can tomato soup
1/2 cup ketchup
1 Tbsp. dried Italian seasoning (or 1/2 cup Italian salad dressing)
1 cup water
2 Tbsp. garlic powder
2 Tbsp. paprika
1 tsp. kosher salt
1 tsp. ground pepper
1 large, whole onion peeled & sliced

Preheat your oven to 350 degrees and take out a roasting pan with a rack (for the whole chicken) or a baking dish with sides for the pieces.  Rinse the chicken, pat dry, and place in the pan.

Into a large bowl, combine all the ingredients up to the onions (if using) and slowly pour and spread over the chicken.  Add 1-2 cups of water to the bottom of the pan if using a rack. Place onion slices on top and all around the chicken.

Place in the oven for 1-1/2 hours, or until done, basting occasionally.

Pasta & Sausage Bake

img_0146.jpgI never cooked with chicken sausages until I tweaked a recipe I found, and came up with this marvelous creation. Although you will need to spread out and use several pots and pans, it’s well worth it.

1 lb. of rigatoni (I use Barilla)
1 lb. chicken sausage in links (or pork sausage, whatever works for you)
3 Tbsp. extra virgin olive oil
1 red pepper, sliced
1 yellow onion, diced
4 minced garlic cloves (or more, to taste)
1/2 cup chicken stock
1 28-oz. can of crushed tomatoes
Sprinklings of parsley – or fresh if you have it
About 6 fresh, torn basil leaves
1 cup of ricotta cheese
1+ cup Pecorino Romano or Parmesan cheese

Get our your large pot and begin cooking the pasta. As that is getting ready, pierce each of the sausages a couple of times with a fork then place in a large skillet pan. Add about 1-1/2 inches of water and pour in about 1 Tbsp. of oil. Bring this pan to a boil, then reduce it to a slight boil/simmer. Let the sausages cook until and the water boils away- this takes about 10+ minutes. Take the sausages out of pan and set aside to cool a bit; slice into coins – set aside.

Then get out another skillet – a deep one – (I know there’s a lot of pans and a colander involved, but it’s worth the extra dishes) and add 2 Tbsp. oil. When that gets hot, add the peppers, onions, garlic and salt & pepper. Add your sliced sausages and cook this for about 10 minutes. Add the stock and stir in the can of tomatoes, bring to a low boil, then reduce to low heat. Keep simmering for another 10 minutes to meld the flavors.

Now, preheat your broiler

Back to the pasta – drain it and place back into the warm pot you cooked it in. Add the ricotta cheese and salt & pepper to your taste. Then add the parsley, basil and the 1 cup of grated cheese.

Last but not least, get out a large baking dish. Put half of the sausage & sauce mix on the bottom, top with all of the pasta and as gently as you can spread it around, then add the remaining sauce mixture. Sprinkle grated cheese on top, then place, uncovered, under the broiler for about 2-5 minutes. The cheese slightly browns and it sets the dish.

Dig in!

Oven Fried Chicken II

McCormick Seasonings are really good, and this particular one was a discovery I made while at the butcher’s recently. I modified the instructions a tad from what their packet states.

8 pieces of chicken with the bones and skin
1 McCormick Garlic & Herb Buffalo Wings Seasoning Mix
1/2 cup flour

Preheat your oven to 375 degrees. On a large rimmed baking sheet, place a stick of butter, cut into chunks, and place in the oven while it is preheating – remove when the butter has melted – takes about 5-8 minutes.

Place the seasoning packet and the flour in a large paper bag or zip lock bag. Drop chicken pieces in, one at a time, close then shake to coat. Place skin side down on baking sheet. Cook for 45 minutes, turn gently with a spatula, bake 10 minutes more.

The BEST Fried Chicken

Not much more to say, except you must try this.

8 serving size pieces of chicken for frying
Frying oil – either peanut or corn/canola
2 cups flour
2 Tbsp. salt (kosher is best)
2 Tbsp. black pepper
1 Tbsp. paprika
1/4 tsp. garlic salt

Rinse thoroughly  each piece of chicken and place in a large bowl or container, cover with cold water and let sit for at least 15 minutes while you get the rest of the ingredients ready.

In a pan safe for frying chicken, pour oil to a depth of at least 2 inches and heat the oil over med-high heat. In a large paper bag or large zip lock type bag, place all the rest of the ingredients and mix well. When a little cube of bread sizzles in the heated oil, it is ready for the chicken.

One at a time, place a piece of chicken in the bag, close over the top and shake to coat the chicken, then carefully place in the hot oil – do this with about 4 pieces at a time so as not to overcrowd and watch it carefully so oil doesn’t bubble up over the sides of the pan. I usually fry the drumsticks, thighs and wings first then I fry the breasts in the second batch.

Fry chicken pieces until golden brown, about 15 minutes on each side, may even take longer for dark meat or larger pieces or until done – turn only once during cooking. Remove with tongs and place on paper-towel lined pans or even use brown paper bags.


Oven Fried Chicken I

How can you fry a chicken in the oven, you ask? Read on to find out.

1/3 cup vegetable oil – (I use canola)
1/3 cup (6 Tbsp) butter – cut into chunks
1 cup flour
1 tsp. salt
2 tsp. ground black pepper
2 tsp. paprika
1 tsp. garlic salt
1 tsp. marjoram – (optional, but oh so good)
1 whole chicken cut into 8 pieces

Preheat the oven to 375 degrees. Place the oil and butter on a rimmed cookie sheet – like a jelly-roll pan. Place in the oven to melt and set aside.

In a big paper bag or large zip lock bag, combine the flour and the seasonings. Using 1 at a time, take each piece of chicken and roll in the melted oil & butter sauce, then drop into the bag and shake to cover. Place on a dish.

Place all the chicken back into the pan, skin side down, and bake for 45 minutes. Gently turn each piece over with a spatula and bake 10 minutes longer.

Serve and watch the smiles!

Spiced Crust Roasted Chicken

A good-sized oven roaster chicken is perfect for this dish. The spices stick to the skin because of extra virgin olive oil rubbed over first. Enjoy with some homemade biscuits.

1 5 pound oven roaster chicken – sizes & weights vary slightly
3 Tbs. extra virgin olive oil
2 lemons, quartered
1 large onion, cut into eighths – it’s not necessary to peel
2 large heads garlic, separated but not peeled
2 large Tbsp. parsley
1 Tbsp. poultry seasoning
2 Tbsp. garlic powder
2 Tbsp. paprika
1 tsp. celery seed
1 tsp. ground cumin
1/2 tsp. ground black pepper
1 Tbsp. sea salt or a coarse salt
1 cup water

Preheat your oven to 400 degrees and take chicken out of fridge, rinse, pat dry and set into roaster or pan you’ll  be using on the counter for at least 30 minutes while oven preheats. Meanwhile, get out all other ingredients and cut your onions, lemons and separate your garlic.

Rub the oil all over the chicken, squeeze lemons all over chicken then place some inside and around pan. Stuff as much garlic and some onions into the chicken and spread around pan any that won’t fit inside. Then, in order listed above, sprinkle on all the ingredients – the chicken will be covered with all and that’s good. Pour the water in to pan, but not over the chicken.

Place, uncovered, in the oven for 90 minutes, basting only occasionally – you want the skin to be crispy – then cook until done, approximately 30-45 minutes longer. Place on cutting board and let sit about 10 minutes before slicing.

Mexican Style Chicken Chili

This simmers on the stove-top for 5 hours so it thickens and browns as it cooks.  It’s a great meal for when you are either raking leaves, decorating your Christmas tree or you just don’t want to stand over a stove.  Serve with white rice and garlic rolls.

2 Tbs. olive oil (extra virgin is best)
4 boneless, skinless chicken breasts
14 oz. can chicken stock
15 oz. can red kidney beans, undrained
6 cups water
28 oz. can whole tomatoes
1 carrot, peeled & sliced
1 medium onion, peeled & sliced into half-moons
1/2 cup frozen corn (optional)
1 rib of cerely, diced or 1 tsp. celery salt
1 tsp. black ground pepper

Into a large pot, heat the oil then add the whole chicken breasts; cook for 10 minutes on each side over medium-high heat.  Remove to a cutting board and cut into small bit-sized pieces then put back into the pot.  Place everything else in the pot, bring to a boil and simmer for 5 hours, stirring occassionally.

Baked Chicken

Simple, delicious, and your oven can do the work for you while you relax or do other things.

1 roaster chicken, about 7 lbs.
1 head garlic, peeled cloves kept whole
2 whole lemons, sliced into quarters
4 large, peeled, cut, carrots
2 large potatoes, peeled and cut into chunks
1 head fresh broccoli, using only the florets
2 Tbsp. olive oil
Approximately 3 cups chicken broth
1 tsp. dried rosemary or poultry seasoning
2 tsps. tarragon
1 tsp. kosher salt
1 tsp. pepper

Preheat oven to 350 degrees. Rinse, pat dry, and place chicken on rack in roasting pan. Place all of the garlic into the chicken cavity, squeeze the lemons over the chicken and stuff some inside cavity too, others toss around chicken pan, add all seasonings onto the chicken, rub them in then pour broth into pan. Cover with foil, bake chicken for 1 hour, add all the veggies to the pan with another 1 cup broth and bake until cooked through – takes about another 60 – 90 minutes, but test using a thermometer. Occasionally check to make sure it is not too dry; if it is add another 1/2 – 1 cup broth in and around. Take cover off the last 15 minutes or so to let brown.

Chicken Salad

A delicious salad whereas the chicken is cut into nice little dice-chunks. Goes great on toasted whole wheat.

4-5 large boneless, skinless, cooked chicken breast halves
1 Tbsp. fresh lemon juice
1 cup celery, small dice
1 tsp. dill (or 1 Tbsp. fresh)

3/4 cup mayonnaise (I only use Hellmann’s)
1/4 cup sour cream (or you can use all mayo)
1 Tbsp. Dijon mustard
1 tsp. kosher salt
1/4 tsp. ground white pepper
1/4 tsp. garlic powder

To cook the breasts:
Half fill a large pan with cold water. Add freshly cut celery leaves, if you have them, plus sprinkle in some salt – about a teaspoon and sprinkle in some pepper. Bring this to a boil then carefully add the chicken breasts. Lower the heat to medium-low and simmer until the chicken is cooked through. This takes about 20 minutes, depending on how thick the breasts are.

Drain the chicken in a colander and rinse it off with cool water. Place on a cutting board to cool off, then cut into (or grind) small dice. If you prefer larger chunks for the salad, then go right ahead. Place the cut-up chicken in a large bowl and sprinkle on the lemon juice and toss it well. Add the celery and dill and toss well again.

Meanwhile, make the dressing.
Whisk everything together in a small bowl then mix very thoroughly into the chicken salad.