Click here for recipe Southern Living, November 2007 So, I've made this twice and apparently haven't blogged about it once. We have a convection oven with a rotisserie spit, so I usually make this in that oven instead of roasting it in the regular oven. It's a lot cooler in our kitchen when we use that oven as opposed to the regular one. This GOOD! I mean, really good. Lick your fingers good! I love the taste of lemon in the meat. It's just enough to enhance the flavor of the smoked … [Read more...]
Chicken Stuffed with Goat Cheese and Garlic
Click here for recipe Cooking Light, September 2003 I don't know about this one. It was okay. The goat cheese kind of curdled in the sauce and I did have it at a simmer, not a boil. I used a log of President goat cheese I got at BJ's. Not sure why it curdled like that. It had more of a ricotta type texture when the chicken was cooked. I didn't have basil. The box I bought wasn't any good after a week! So, I used rosemary from our balcony garden. I thought it would be better than basil … [Read more...]
Barbecue Chicken with Mustard Glaze
Click here for recipe Cooking Light, July 2009 We had this tonight for dinner. It was quick to prep and we roasted them in the oven instead of a grill pan or on the grill. We really do need more gas for our grill. Anyway, I didn't have dark brown sugar. I can't really tell much of a difference in taste in recipes like this. I made the rub and then the glaze. I put the thighs in a foil lined roasting pan with a rack. I rubbed the spice mixture over top and then used a silicone basting … [Read more...]
Chicken-Orzo Salad with Goat Cheese
Click here for recipe Cooking Light, April 2008 So, goat cheese was WAY too expensive. We used RF feta instead. It was light. It was easy. It was filling. It was pretty good for lunch the next day, too. We didn't serve it with pita bread, but maybe some pita with hummus would be a good compliment to the salad. Definitely a summer favorite. Measuring cups and spoons Knife Cutting board Mixing bowl Saucepan … [Read more...]
Dry-Rub Chicken with Honey Barbecue Sauce
Dry-Rub Chicken with Honey Barbecue Sauce recipe Cooking Light, MAY 2004 YUM! These were deliscious and we've had them twice!! CTM really liked the barbecue sauce, which I doctored a little bit. I added about 1/4 cup of Cattleman's barbecue sauce to the mix because it just didn't taste like bbq sauce to me. This is definitely an easy fix and tasty! Measuring cups and spoons Knife Cutting board Grill or grill pan Small bowl Whisk … [Read more...]
Chicken Thighs with Olives and Tomato Sauce
Chicken Thighs with Olives and Tomato Sauce recipe Cooking Light, March 2009 Yet again, I just CANNOT bring myself to shell out $4 for a jar of loves, so I used jumbo California olives. You couldn't really taste them. I'm sure if you used kalamata or oil cured olives, you would. So, the recipe calls for 2-3 teaspoons of crushed red pepper. Yeah, don't do that unless you like it really spicy. I used 1 teaspoon and it had enough heat for the both of us. I used fire roasted tomatoes. I … [Read more...]
Chicken Parmigiana
Chicken Parmigiana Cooking Light, June 1995 Yeah, we didn't bake the breasts. I was too tired. It's your standard chicken parm recipe though, so you can't really screw it up. Our chicken breasts were HUGE!! I mean H U G E!! We were VEY full after eating them. Knife Cutting board Measuring cups and spoons Saucepan Large nonstick skillet Wooden spoon or spatula … [Read more...]
Rotini with Chicken, Asparagus, and Tomatoes
Rotini with Chicken, Asparagus, and Tomatoes Cooking Light, NOVEMBER 2007 NO! I didn't use aspagusting!! We omitted it from the recipe ENTIRELY! This was really good and really easy to prepare. However, I would marinate the chicken breasts before cooking. They were a little on the bland side. I would increase the basil, garlic, and the vinegar to double if not triple the amount. It was VERY filling and I can't express how easy it was to prepare. Knife Cutting board Measuring cups and … [Read more...]
