Classroom Chicken Stirfry
Posted in /Cooking/Entrees/Poultry on Wednesday, March 03, 2021
This is a classroom favourite, that I should have memorized but still do not!
Stuff by Tammy
Making delicious foods and loving life!
Coq Au Vin
Posted in /Cooking/Entrees/Poultry on Sunday, February 10, 2019
This is a classic French chicken dish of chicken braised so well it pulls apart beautifully.
I enjoyed how there was only a small amount of prep for this recipe than then you pop it in the oven and leave it for two hours. Matt helped with the prep so it went even faster, this was great as I was getting some school work done...on a Sunday! He is a wonderful hubby and also made the mashed potatoes, he really is the king of mashed potatoes! While eating the meal he told me that this was a top 10 recipe and we need to make it again soon!
Make sure you follow Julia Child's advice and sample your wine. If you're cooking with wine, it should be wine you would also drink. If the wine isn't good enough to drink it isn't good enough to cook with. Cooking will not improve the wine's flavour or the meal's!
1 Comment
Buffalo Squash Chicken Casserole
Posted in /Cooking/Entrees/Poultry on Sunday, February 11, 2018
I'm always on the lookout for a good new recipe and can't help but get on the spaghetti squash band wagon. Oh my they're tasty! This recipe has just the right amount of heat without being spicy. And it will fill your belly on a cold winter night.
Approximately 8 servings
One Pan Balsamic Cranberry Chicken
Posted in /Cooking/Entrees/Poultry on Monday, January 01, 2018
We decided to start off the new year with less dishes (only slightly fewer as it turns out) and using what we already have on hand rather than venturing out into the bitter cold night for ingredients. This dinner was extremely tasty and easy to make.
Greek Chicken Kebabs
Posted in /Cooking/Entrees/Poultry on Thursday, October 12, 2017
Ingredients
2 lbs boneless skinless chicken breast, diced into 1 inch cubes
1/3 cup olive oil, divided (plus more for grilling)
3 Tbsp fresh lemon juice
1 Tbsp red wine vinegar
2 tsp oregano
3 cloves minced garlic
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp ground coriander
salt & pepper to taste
2 large bell peppers, diced into 1 inch pieces
3 small zucchini, sliced into rounds slight under 1/2 inch thickness
1 large red onion, diced into 1 inch pieces
Directions
1. In a bowl, whisk together 1/4 cup olive oil, lemon juice, vinegar, herbs & spices. Toss oil mixture over chicken and thoroughly mix to cover the chicken. Then leave to marinate in refrigerator for 45 minutes to 2 hours.
2. Meanwhile, soak wooden skewers in water for 30-45 minutes to prevent burning while on the grill.
3. Drizzle and toss veggies with remaining olive oil and season with salt lightly.
4. Preheat grill to medium-high heat.
5. Thread the skewers with veggies and chicken and brush lightly or spray with oil to prevent the food from sticking to the grill. Place the skewers on the grill for 7-9 minutes or until the center of the chicken reaches 74C/165F
6. Serve with Greek Salad, Tzatziki Sauce & Pita Bread
Yield: Approximately 9