Chicken Recipes

Tired of the same old chicken recipes? Looking for new ideas and fresh ways to serve chicken for supper? On the following pages of the food blog, find countless ways to fix chicken and many great chicken recipes.

Giada De Laurentiis Chicken Recipe

From Weeknights with Giada

by Joi

Giada De Laurentiis Chicken Recipe

Chicken with Tarragon and White Wine

As a Giada De Laurentiis fan, I’m excited to tell you that she has a new cookbook on the market, Weeknights with Giada (click the link for more information or to order your copy from Target.com today!).  Below is a great recipe from the cookbook.  Like ALL Giada De Laurentiis recipes, this one’s a winner.

Chicken with Tarragon and White Wine Recipe

Serves 4

1/4 cup vegetable oil
2 (8-ounce) boneless and skinless chicken breasts
4 (4-ounce) boneless and skinless chicken thighs
Kosher salt and freshly ground black pepper
4 tablespoons flour
1 large yellow onion, chopped
4 garlic cloves, chopped
1 cup dry white wine, such as Riesling
2 1/4 cups low-sodium chicken broth
1/2 cup plus 2 tablespoons chopped fresh tarragon leaves
1/2 cup Dijon mustard
2 tablespoons unsalted butter

In a Dutch oven or large saucepan, heat the oil over high heat. Season the chicken with 2 teaspoons salt and 1 teaspoon pepper and dust with 2 tablespoons of the flour. Cook the chicken, turning occasionally, until browned on all sides, about 5 minutes. Remove the chicken and set aside on a large plate.

Heat the same pan used for the chicken over medium-high heat. Add the onion and season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, for 4 minutes, until softened. Add the garlic and cook for 30 seconds, until aromatic.

Increase the heat to high. Add the wine and scrape up the browned bits that cling to the bottom of the pan with a wooden spoon. Return the chicken pieces to the pan.

Add 2 cups of the chicken broth and 1/2 cup of the tarragon. Bring the mixture to a boil. Reduce the heat, cover the pan, and simmer for 30 minutes, until the chicken is cooked through. Remove the chicken pieces to a platter and tent with foil to keep warm.

In a small bowl, whisk together the remaining 1/2 cup chicken broth and the remaining 2 tablespoons flour until smooth. Whisk the flour mixture into the simmering cooking juices. Whisk in the mustard. Bring the mixture to a boil and cook for 5 minutes. Remove from the heat and stir in the butter until smooth. Season to taste with salt and pepper.

Serve the sauce over the chicken and garnish with the remaining tarragon.

Reprinted from Weeknights with Giada by Giada De Laurentiis. Copyright © 2012. Photos copyright © 2012 by Amy Neunsinger. Published by Clarkson Potter/Publishers, a division of Random House, Inc.

Photo Credit: A Bullseye View

Weeknights with Giada Cookbook

For an interview with loveliness personified (aka Giada) on A Bullseye View, click here!

Hearty White Bean Chili

Chicken, Garlic, Green Chiles, Spices, and a Most Unexpected Ingredient

by Joi

White Bean Chili Recipe

I’m always in the mood for great chicken recipe and I’m always on the hunt for chili recipes. So, when chicken meets chili, I’m not only on board, I’m on board with spoon in hand.  The following recipe for white chili calls for some of the ingredients that make white chili (or chicken chili as some call it) so spectacular – but it also calls for one of the most unexpected… yet tempting… ingredients you’ll ever find in a chili recipe. Nielsen-Massey Pure Chocolate Extract!  I’m entirely intrigued because one of the things I”m even more in love with than chicken or chili is chocolate.

Enjoy!

 

Hearty White Bean Chili Recipe

2 tablespoons olive oil
3 boneless skinless chicken breasts, medium dice
1 cup finely diced onion
4 garlic cloves, minced
1 cup organic chicken stock
1 (28-ounce) can diced tomatoes
1 (29-ounce) can tomato sauce
1 (7-ounce) can diced green chiles
2 teaspoons ground cumin
2 tablespoons dried organic parsley
1 tablespoon dried organic oregano
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
2 teaspoons Nielsen-Massey Pure Chocolate Extract
1 (15-ounce) can white kidney beans, drained
1/2 cup (2 ounces) freshly grated Parmesan cheese

Heat the olive oil in a medium sauté pan over medium-high heat. Add the chicken and cook for 4 to 5 minutes or until brown. Remove the chicken from the pan with a slotted spoon and set aside. Add the onion to the sauté pan and cook until caramelized, stirring occasionally. Add the garlic and cook for 1 to 2 minutes. Pour in the chicken stock, scraping the bottom of the pan with a wood spoon to deglaze.

Pour the stock mixture into a large saucepot and add the cooked chicken, tomatoes, tomato sauce, chiles, cumin, parsley, oregano, cayenne pepper and salt. Cover and simmer for 30 minutes, stirring occasionally. Add the chocolate extract and white kidney beans. Cook for 10 minutes.

Ladle the chili into soup bowls and garnish with the Parmesan cheese.

Serves 6.

Note: Caramelization cooks the naturally occurring sugars in food and improves their flavor and appearance.

Deglaze means to stir a liquid, usually wine, in a sauté pan to loosen the cooked food particles from the pan.

Nielsen-Massey Vanillas on Amazon:

About Nielsen-Massey Vanillas
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract and Beans.

Nielsen-Massey Vanillas also has a line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are Allergen-Free and certified Kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.

Chicken-Broccoli Casserole

A Budget Friendly Recipe That Tastes Like a Budget Buster

by Joi

Piggy Bank

It seems like most budget-friendly recipes and meals involve ground beef, don’t they? I love when chicken recipes play by the penny-pinching rules. This casserole is also a quick and easy recipe, so basically there’s nothing you won’t love about this Chicken Broccoli Casserole!

4 chicken breasts
2 pkg. frozen broccoli
1 cup grated swiss cheese
1 stick margarine
5 Tbsp. flour
1-1/2 cup chicken broth
1 cup whipping cream
3/4 cup bread crumbs
Salt and Pepper, to taste

Cook chicken thoroughly and discard all bones (be sure to get them all!). Cut chicken into bite-size pieces and place in a baking dish. Cook broccoli in salted water and drain well. Place broccoli on top of chicken.

Melt margarine in saucepan over medium heat. Blend in flour. Add cheese and broth and cook until thickened. Add whipping cream, stir until smooth.

Pour the creamy mixture over the chicken and broccoli. Cover with bread crumbs and bake for 25 minutes at 350 degrees.

Photo Credit: Carters Smiley Happy Piggy Bank, Silver

Sweet Corn Pie Recipe

Or Pastel de Choclo

by Joi

Sweet Corn Pie Recipe

Pastel de Choclo (Sweet Corn Pie)

by Pilar Rodriguez
Serves 6 to 8
Filling:
1 whole skinless chicken (3 lbs.) boiled and shredded
1 ½ lbs. ground beef
3 cups chopped onions
3 tablespoons olive oil
2 to 3 cloves of garlic, crushed
1 teaspoon dry oregano
1 pinch cumin
2 teaspoons salt
2 teaspoons sweet paprika
½ cup raisins
10 black olives, pitted
3 hard boiled eggs cut in wedges (4 to 6 pieces)
Black pepper to taste, freshly ground
Sweet corn topping:
12 cups fresh or frozen sweetcorn
1 cup cream
1 egg, beaten
1 teaspoon salt or to taste
1 pinch fresh ground pepper
2 tablespoons melted butter
5 leaves of fresh basil cut in julienne
8 teaspoons sugar (optional)
FILLING: Heat the oil in a large saucepan over medium-high heat. Sauté the onions and the crushed garlic with the oregano, pinch of cumin and salt until the onions are cooked. Add the meat in one layer, and cook until golden. Then, using a spatula, turn the meat and sauté the other side. Once the meat is cooked, add the sweet paprika and mix well. (If you stir the mixture from the beginning, the result will be too watery). Prepare this filling the day before and once cool, refrigerate until needed.
SWEETCORN TOPPING: Using a food processor or blender, gradually grind the corn, adding the cream as you go, until a smooth, uniform purée is achieved. Put the mixture in a large saucepan and cook over a low heat, stirring constantly. When it thickens, withdraw from the heat, add the beaten egg and melted butter and mix well. Add the basil, season with salt and pepper and reserve.
ASSEMBLY AND BAKING: Preheat oven to 375ºF.
Grease a baking dish or 8 individual ramekins. Fill the baking dish or each ramekin to 1/3 with the filling. Add a layer of the shredded chicken and then arrange the raisins, olives and egg wedges evenly on top.  Finally, cover with the corn mixture.  For an authentic finish, sprinkle sugar on top. Bake for approximately 35 minutes, or until golden brown.
Serve immediately.
Known as the signature grape of Chile, Carmenere has had a fascinating history in this viticulturally diverse country. Planted in the mid-19th century and originally believed to be a late-ripening Merlot, the grape was correctly identified as Carmenere in the early 1990s on one of Chile’s oldest estates. Now, Chile is one of the very few places where Carmenere prospers, and through innovation in plantings and experimentation with different terroirs, the quality of the resulting wine is inspiring.

Bruschetta Chicken with Mozarella Cheese

Balsamic Vinegar Makes it Extra Magical

by Joi

Chicken Bruschetta

Chicken Bruschetta with Mozzarella Cheese and Balsamic Vinegar

I cook chicken fairly often. It’s a favorite of two of my daughters (the vegetarian has little use for it) and my husband and I like chicken just about any way it’s fixed.  I’ve found that cooking chicken on a George Foreman Grill is about as effortless and healthy as it gets.  Best of all, the chicken is juicy and perfectly cooked each and every time.

You can, of course, change the flavor of the chicken (and even its nationality) with different marinades, seasonings, cheeses, and toppings.  During the summer, when our garden is getting its splendor on, I use tomatoes, peppers, fresh herbs, and onions on a daily basis.  When it comes to Chicken Night, this kicks things up to a whole new level.  There are endless ideas for cooking chicken if you experiment with ingredients.

Bruschetta Chicken with Mozzarella and Balsamic Vinegar

CHICKEN
4 Chicken Breasts (boneless, skinless)

MARINADE: DRY INGREDIENTS
1 TBS Garlic salt
1 TBS onion powder
1 TBS white sugar
1 tsp black pepper
1 tsp dried basil

Combine the dry ingredients. Of course, you can add other seasonings if you desire – thyme, rosemary, parsley… Whenever I’m cooking, I usually have two or three (sometimes even one) primary flavor that I want to shine through. In this meal, I focus on the balsamic vinegar and basil – with the mozzarella chiming in. If there’s another herb you’d rather spotlight, go for it! Thyme and rosemary are also wonderful co-stars for chicken and mozzarella.

MARINADE: WET INGREDIENTS
1/4 cup balsamic vinegar
2/2 cup olive oil
2 TBS water

Combine the wet marinade ingredients and 2 TBS of the dry ingredients. You’ll have some left over which you can use again (on chicken, fish, eggs…).

Pour the marinade over the chicken, either in a bowl where you’re certain everything’s covered or you can do as I do: Use a large ziploc bag. You’ll want the chicken to marinade for about an hour. Be sure to reposition the pieces several times to make sure everything’s getting a chance to bathe in the flavors.

While the chicken’s marinating, make your Bruschetta.

THE BRUSCHETTA

2 firm tomatoes, diced (Roma Tomatoes are the Jillian Michael’s of the tomato world… firm, much?… so go with them if possible)
1/2 cup fresh basil, coarsely chopped (Not too tiny, it looks extra impressive when it’s coarser)
3 cloves garlic minced – fresh garlic, jarred garlic is a no-no (Use more or less garlic, your choice)
1 TBS olive oil
1 tsp sugar
salt and pepper to taste

Optional: 1/4 of a red onion, minced (some people love onion in their Bruschetta, other’s think it’s a crime against humanity – last night, I took my chances with the law and added some red onion – my defense? I love the color)

Combine all of the Bruschetta ingredients.

Fire Up the Grill or the Oven!

After the chicken has soaked up all the marinade goodness for at least an hour, it’s time to Get Cooking! Heat your George Foreman Grill (or outdoor grill). Cooking times vary greatly, so keep a close eye on everything. If you’re using a George Foreman Grill (or other indoor grill), check the cooking chart that’s included. For boneless chicken breasts, the time is usually between 11 and 13 minutes. Outdoor, or stovetop grills, usually take about 7 minutes each side.

Fresh Mozzarella BallBring on the cheese!

I use fresh Mozzarella balls when cooking and/or making snacks.  The taste is beyond comparison – so fresh and delicious.  It’s Heavenly sliced on top of pizza in place of Parmesan or shredded mozzarella.

Slice the cheese ball and lay slices on top of the chicken.  Most cooks say to remove the chicken from the heat, then add the mozzarella cheese, but… ever the odd duck… I put my cheese on the chicken during the last 1/2 or full minute of cooking.   I want it to really melt down into the chicken breasts.

Optional, but delectable: On a platter, drizzle a little Balsamic Vinegar, then place the chicken breasts on the platter. Top each with a little Bruschetta.   As I said before, I really want the Balsamic Vinegar to be front and center, so I even drizzle a little more on top of the whole production before placing it on the table.  Well, yes, I am obsessed with Balsamic vinegar, how could you tell?

How About Pico de Gallo Chicken?

Here’s something pretty cool: You can change this chicken’s nationality simply by switching up a few things.  When I’m making Pico de Gallo Chicken, I follow the above steps except…

  1. I coat the chicken breasts with olive oil, then season them with salt, pepper, onion powder, and garlic powder before grilling.
  2. During the last minute of cooking, I place thinly sliced provolone or Monterrey Jack cheese on each breast.
  3. I re-work the Bruschetta mixture by substituting cilantro for the basil.  I either use a sweet onion or a red onion, whichever one I have on hand. I also add a little lime juice to the Pico de Gallo mixture.

Needless to say, the Balsamic vinegar stays in the pantry when I’m making Pico de Gallo Chicken.

Want to cheat BIG TIME?! Simply grill the chicken as directed, add the cheese of your choice, and top each chicken breast with store-bought picante sauce. Pace is excellent!

Vegetarians: Use Imitation”Chicken Patties” to make delicious recipes like the ones above.  Don’t marinade, however, it’ll only break your heart. Grill your chicken-friendly patties, then top with cheese and the tomato mixture of your choice.

Bottom of the Bag Chicken Recipe

From Eating Well on a Budget

by Joi

Mediterranean Diet Foods

I’m adding a new category to the food blog called Eating on a Shoestring.  The economy pretty much insists that we cut back a little in different areas of our life, but culinary compromises usually aren’t very appetizing.  Or healthy.  I was inspired to create this category and try to focus a lot on economical meals and dining by a great cookbook I was sent to review, Eating Well on a Budget (click the link for my review).

Since this great cookbook inspired the category, I thought it only appropriate to get things rolling with a recipe from its pages.   This one’s from page 195 – just one of the many, many delicious, nutritious, and budget-friendly recipes in the book.

Here it is exactly as it appears in The Complete Idiot’s Guide to Eating Well on a Budget by Lucy Beale and Jessica Partridge.

Bottom of the Bag Chicken

Stop throwing away the crumbs at the bottom of a bag of whole-grain chips or crackers.  Turn them into a crunchy coating for oven-baked chicken strips.  Store crumbs in an airtight container until ready to use so they do not become stale.

1 lb. chicken breasts
1/2 cup crushed whole-grain chips or crackers
1 egg, beaten

  1. Preheat oven to 400 degrees F. Rinse chicken breasts and cut into long 1-inch-wide strips. Set aside
  2. In a large bowl, crush chips or crackers. In a small bowl, beat egg.  Dip each chicken strip into egg and then into chip mixture.  Coat each piece well and place on a cookie sheet covered with parchment paper.
  3. Bake 15 minutes until crispy.  Cool slightly before serving.

Variation: Use white fish or salmon in place of the chicken.  Different chips and crackers produce amazingly different tastes.  Try flavors such as real Cheddar, sea salt, and vinegar coarse stone-ground wheat, or crunchy corn.

Tasty Tidbits: Serve chicken fingers with several different sauces to add variety to your meals.  Try honey mustard, salsa, or for a buffalo wing flavor, serve with sour cream and hot sauce.

Yield: 16 chicken strips (serves 8)

Each serving has only 135 calories and 89 mg sodium

Order The Complete Idiot’s Guide to Eating Well on a Budget by Lucy Beale and Jessica Partridge on Amazon.

White Chili with Chicken and Beans

This Recipe's Full of Flavor and Oomph

by Joi

White Chili Recipe with Chicken, Beans, and McCormick Spice

The weather kind of cooled off here in Western Kentucky last night and it put me in the mindset for chili.  As a chili fanatic, admittedly it doesn’t take much.

However, I wanted to mix things up a little bit, so I went the white chili route. Besides, I knew we’d be watching The Biggest Loser later in the evening and it’s easier to face Bob and Jillian with chicken on my breath rather than red meat.  She’s a screamer, you know.

I totally short-cutted my way with the chicken this time (something I’ve been known to do when my to do list is unreasonable).  I bought 3 bags of Tyson’s delicious fully cooked diced chicken breast. Tender, flavorful, fast. Tell me that’s not a wicked 1-2-3 combo. The chicken’s carved from real whole breast fillets and has no preservatives – just like you’d make it in your own kitchen but without having to scrub everything a thousand times.

The recipe below can be halved or doubled for that matter. This one serves 8.

Flavorful White Chili

3 bags Tyson 6 oz Fully Cooked Oven Roasted Diced Chicken Breast
2 packages McCormick White Chicken Chili Seasoning Mix
2 cans Great Northern Beans, undrained
1 can Red Beans, drained and rinsed
2 small cans green chilies
1-1/2 cups water to 2 cups water, your call
1 TBS olive oil
1/4 cup chopped onion

Heat the olive oil in a skillet. Add the onion. Stir for a minute over medium heat, allowing the onion to season the oil. Add the bags of chicken and stir the onions into the meat. Pour the beans, water, seasoning packets, and chilies into your favorite chili pan (I used my beloved Simply Calphalon Nonstick 12″ Fryer. For one thing, It cooks everything perfectly and for another, it has a clear lid, allowing me to behold the loveliness.).

Add the chicken and onion to the bean mixture. Bring to a soft boil, reduce the heat, and simmer for about 10 minutes.

We cooks love to season everything to the hilt, right? Well, with the McCormick seasoning packets, you’ll want to curb the instincts. Trust me, everything you could hope to add to the flavor is already in the packets.

Serving Options: I served the chili with a variety of topping options. I went with sour cream and cilantro, one of my daughters chose mixed Authentic Mexican shredded cheese and another daughter threw caution to the wind and chose all three.

You could also serve White Chili with slices of avocado, salsa, red pepper flakes or hot sauce. However, as with everything, you’d want to taste the chili first, before adding anything.

I always serve white chili with folded warmed tortillas but bread sticks or corn muffins are also great options.

Enjoy!

Wishbone Marinated Chicken Bruschetta Recipe

Great Recipe and an Environmentally Conscious Bottle

by Joi

Wishbone Marinated Chicken Recipe

3/4 cup Wish-Bone® Italian Dressing, divided
6 boneless, skinless chicken breast halves (about 1-1/2 lbs.)
2 medium beefsteak tomatoes, chopped
1/4 cup diced red onion
1 Tbsp. finely chopped fresh basil leaves* (optional)

1. Pour 1/4 cup Wish-Bone® Italian Dressing over chicken in large, shallow non-aluminum baking dish or plastic bag. Cover, or close bag, and marinate in refrigerator, turning occasionally, 30 minutes to 3 hours.

2. Meanwhile, combine tomatoes, onion, basil and 1/4 cup Wish-Bone® Italian Dressing in medium bowl. Cover and marinate in refrigerator at least 30 minutes.

3. Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once and brushing frequently with remaining 1/4 cup dressing, 12 minutes or until chicken is thoroughly cooked. Serve tomato bruschetta over chicken.

For Marinated Chicken with Fresh Salsa, use cilantro instead of basil.

Serves: 6
Preparation Time: 10 Minute(s)
Marinate Time: 30 Minute(s)
Cook Time: 12 Minute(s)

This is cool.  Wish-Bone has a new bottle that uses up to 20 percent less plastic.

  • Delivers the same amount of dressing with a lower impact on the environment.
  • Estimated to save nearly 30 million bottles worth of plastic this year.

This is really a giant step in the right direction from a really major brand.   As someone who buys a lot of salad dressings – as well as the Wishbone Italian for marinating meats and vegetables – this is very welcome news indeed.

Unexpected Superbowl Recipes!

Chicken Sausages with Apple Slaw and Sweet Potato Ribbons

by Joi

2010 Green Bay Packers Team Composite
2010 Green Bay Packers Team Composite
Buy This Allposters.com

Unfortunately, my beloved Denver Broncos won’t be anywhere near the Superbowl this year.  Sigh.  Truth be told, after this past year, I’m just glad the Bronco’s year is over.  Can you say stop the bleeding!?  My oldest Daughter, Emily, is decked out in her normal NFL season colors of green and gold and is smiling ear to ear.  She’s been a HUGE Green Bay Packer’s fan since she was about 10 and started watching football with her daddy.  It’s crazy, everyone in our family has a different favorite team. My husband (and Emily’s father, of course) has been a Jets fan since I met him.

Even he had a great NFL year.  Controversial, but great. At least better than the one they had in Denver.  Again, sigh.

We treat Superbowl Sunday like a holiday in our house – lots of food, lots of laughter, and this year, lots of bragging rights for Emily.  Each year, I mostly hope for a good game, entertaining commercials, and OF COURSE outstanding food.

Below are a couple of recipes that can certainly help with the last prerequisite. They’re from Kitchen Daily – a rock star when it comes to recipe sites.  They’re kind enough to share these Superbowl Recipes with Get Cooking’s readers – which makes them not just rock stars but super cool rock stars.

Superbowl Recipe: Chicken Sausages with Apple Slaw

FOR APPLE SLAW:
1/2 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons whole-grain mustard
2 teaspoons sugar
1/2 teaspoon caraway seeds (optional)
1/2 teaspoon salt2 Granny Smith apples
6 cups finely shredded cabbage

FOR SAUSAGES:
16 precooked chicken sausages, about 3 ounces each, preferably with apple
16 hot dog buns

Make slaw: Whisk together mayonnaise, vinegar, mustard, sugar, caraway seeds (if using), and salt in a large bowl.

Cut apples with skin into 1/8-inch matchsticks and add to dressing along with the cabbage and toss to combine well. Let stand at least 30 minutes to wilt slightly.

Cook chicken sausages and heat buns:
Broiler method: Preheat the broiler with oven rack 5 to 6 inches below heat. Pierce sausages in a few places with a knife or fork and put on a shallow baking sheet. Broil, turning once, until heated through and browned, 6 to 8 minutes.

Spread buns open and arrange, cut sides up, on two baking sheets. Broil, once sheet at a time, until lightly toasted, 1 to 2 minutes.

Grill method: Prepare a grill for grilling and lightly oil rack. Pierce sausages in a few places with a knife or fork and grill, turning once, until heated through and browned, 6 to 8 minutes. Spread buns open and grill, cut sides down, until lightly toasted, 1 to 2 minutes.

Serve sausages in buns topped with apple slaw.

Make ahead: Slaw can be made up to 6 hours ahead. Chill until 1 hour

About This Recipe:
Chicken sausages come in many flavors, so look for a precooked variety made with apple – they’ll go best with this refreshing crunchy slaw.

Pittsburgh Steelers Helmet Logo
Pittsburgh Steelers Helmet Logo
Buy This Allposters.com

Superbowl Recipe: Crispy Sweet Potato Ribbons

8 cups vegetable oil for deep frying
6 medium sweet potatoes (3 pounds), peeled

Directions:
Put enough oil in a deep 5- to 6-quart pot to measure 2 inches and heat until a deep-fat thermometer registers 360F. Using a vegetable peeler (preferably U-shaped) shave each sweet potato into long ribbons.

Fry a handful of ribbons at a time, turning with a mesh or slotted spoon, until lightly browned and crisp, about 50 seconds. Transfer ribbons to paper towels to drain and return the temperature of the oil to 360F before frying the next batch.

If not frying the ribbons right away, put them in a large bowl of ice and water and store in the refrigerator for up to 1 day. Chilling the ribbons will make them firmer and they will crisp easily as long as they are dried by the handful in a kitchen towel before frying.

Make ahead: The ribbons will keep in large sealed plastic bags for 2 days.

About This Recipe:
As crisp as chips but more elegant, these sweet potato ribbons are easily made with a vegetable peeler. Although they are very tasty by themselves, for a variation you can sprinkle them with salt and lime zest or chili powder.

Credit (and many thanks) go to Kitchen Daily.

Denver Broncos
Denver Broncos
Buy This Allposters.com

Sigh.

Daily Kitchen Gadget: Digital Thermometer

For Cooking Safety, You Can Trust Taylor

by Joi

Taylor 532 Digital Thermometer Celsius, Fahrenheit Reading - Clock, Alarm, Backlit Digital Display - For Kitchen

I know we had an agreement, for our Daily Kitchen Gadgets, I’d try to keep the gadgets under a certain amount. However, when I was researching for a great thermometer to post about (and buy, I’m in need of a kitchen thermometer, myself!) – I couldn’t find one I liked anywhere near as well as this Digital Thermometer with Clock, Alarm, and Backlit Digital Display from Taylor.

For one thing, I prefer DIGITAL everything – clocks, fever thermometers, kitchen thermometers, watches… So the fact that this kitchen thermometer is digital makes me all kinds of happy.

But there’s more to it than just big, easy to read numbers – this overachiever also has a clock and an alarm. They pretty much covered the bases, didn’t they?! I also love that the base unit has stand or magnet positioning. I hate for thermometers to just lie around, waiting to be knocked off onto the floor or into the sink.

From the Website:
The real secret to great cooking is a Taylor thermometer. Thermometers are the only way to ensure that foods are cooked to the proper temperature, your oven is calibrated to the correct degree, and that your refrigerator is keeping your food cold and safe. Taylor is and has been the leader in food thermometers, with expertise over 150 years strong. You can count on Taylor for accuracy, superior performance, and dependability. That is why Taylor is tools chef’s trust.

Click the following link today for more information – just in time for Thanksgiving and Christmas baking: Digital Thermometer with Clock, Alarm, and Backlit Digital Display from Taylor

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