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Archive for the ‘Chicken’ Category


My ordering never goes much beyond beef with broccoli, and when it does it’s only switching to chicken with broccoli.  So I’d never had sesame chicken before…


… but this gave me a great excuse to use my WOK!!!


I learned some new things while making this one, the first of which was how to toast sesame seeds.  Never used ‘em before, so I wasn’t even sure where they were in the grocery store!  Turns out they’re with all the spices, go figure.



And it’s very easy to toast them…  Just put them straight in a non-stick frying pan over medium heat and every few moments shake the pan (gently side to side, don’t literally shake it or they’ll go flying everywhere.  Speaking from experience.  Hmm.)  After a few minutes they’ll turn a pretty golden brown and will have more of a nutty aroma.


  


So that’s the first thing you want to do with this recipe because you want the seeds to have enough time to cool.


Ingredients:



  • 1 cup AP flour

  • 1 container sesame seeds, toasted and divided (a little less than 1/2 cup)

  • 1 tsp black pepper

  • 1 tsp Chinese five-spice powder

  • 1 tsp crushed red pepper flakes

  • 4-5 boneless skinless chicken breasts, cut into bite-sized chunks

  • 5 Tbsp vegetable oil

  • 1/2 yellow onion, cut into wedges

  • 2 Tbsp teriyaki sauce

  • 2 Tbsp honey

Directions:



  1. Combine flour, 1/2 of the sesame seeds, black pepper, five-spice powder, and red pepper flakes.  Mix well.

  2. Put chicken in the flour mixture and gently mix to coat.  Shake off any excess flour and remove chicken to a plate.

  3. Heat vegetable oil in wok over medium-high heat.  Once it’s hot, put chicken in and brown on both sides (about 5 minutes or until cooked).  Remove chicken and set aside.

  4. Add the onion wedges into the same pan and cook for about 2 minutes.  Remove and set aside.

  5. Reduce heat to low and return chicken back to the pan.  Mix in teriyaki sauce, honey, and the rest of the sesame seeds.  Stir until sauce thickens.

  6. Return onion to the skillet, warm through, and serve.

Notes:



  • It’s excellent served over rice.  Plan your timing right so they’ll be done at the same time.

  • You can use a skillet if you don’t have a wok, just make sure it is big enough.

  • I cooked the onion to get some of the flavor in the juices, but I never returned it to the pan because we don’t like them.  Still tasted good though!

 


 

BBQ Chicken Melts

Friday, May 13, 2011@ 4:24 PM

How many times has someone asked you what you’re making for dinner, only to have them start clucking at you when you say chicken.  Again.

Maybe that only happens at my office.

 

At any rate, I’m always happy when I get a new chicken recipe that will give us a little variation.  Nothing fancy here, but just something good for a weeknight dinner at home…

Ingredients:

  • 3 Tbsp butter
  • ½ cup Bisquick mix
  • ¼ tsp pepper
  • ¼ cup milk
  • 4 boneless skinless chicken breasts
  • ¼ cup bbq sauce
  • ½ cup (2 oz) shredded cheddar cheese

Directions:

  1. Preheat oven to 425 degrees F.
  2. Put butter in a 13 x 9 inch baking dish.  I had to use two baking dishes because my chicken breasts were HUGE.
  3. Heat butter in the oven for 2-3 minutes, or until melted.
  4. In a shallow dish, combine Bisquick mix and pepper.  Pour milk in another small bowl.
  5. Coat chicken:  Bisquick -> Milk -> Bisquick.
  6. Place chicken in pan and bake, uncovered, for about 30 minutes or until chicken is done.
  7. Once chicken is fully cooked, microwave BBQ sauce in a small bowl on High for about 30 seconds (until warm).
  8. Spoon sauce over chicken and top with shredded cheese.

Tangy Chicken

Tuesday, May 10, 2011@ 4:14 PM

Recipe from: www.stltoday.com

I used to live in this great apartment on an island…  an island in Tampa.  Even though it wasn’t some tropical island paradise, what I loved most about it was that the water was literally less than 10 feet from my patio.  Shane, boyfriend at the time, would come over and go fishing right from my walkway.

Maybe not prime fishing — but it was still something.  They had this amazing walkway that went around the waterfront of the whole complex, and there little bunny rabbits hopping around the park areas.  But as beautiful as the apartment was, my cooking was not.  Back then I couldn’t break an egg.

The one thing I could make was tangy chicken.  I was so proud of it that I invited my whole family over to my 1-bedroom apartment to taste it.  What I wouldn’t give to have that recipe again, because I can’t remember how I made it!  I’ve searched online for it, but can’t find the exact one.

I found this one, and it’s good too but just different.  The original one used whole chicken breasts (with the skin) and was baked in the oven & served warm.  This recipe I think would be better served room temperature or chilled on top of a salad.  So two tangy chickens, and here’s one of them:

Ingredients:

  • 2-2½ lbs boneless, skinless chicken breasts, cut into chunks.
  • 2 Tbsp butter
  • ¼ cup Heinz 57
  • ¼ cup Italian salad dressing (not the creamy kind)
  • ½ cup water

Directions:

  1. In a skillet, brown chicken in butter.
  2. Combine steak sauce, salad dressing, and water; pour over chicken.  Cover skillet and simmer chicken, basting occasionally, for about 30 minutes.
  3. Remove lid and cook for another 10 minutes or until tender.
  4. Remove chicken to a serving platter using a slotted spoon.
  5. Skim excess fat from sauce.  Spoon sauce over chicken or serve on the side.

Notes:

  • This sauce will stain, so be careful :)

Chicken and Dumplings (Slow Cooker)

Monday, January 17, 2011@ 4:49 PM

When I told Shane what I was making for dinner last night I got the rolling of the eyes that normally accompanies new recipe try-outs for him.  I don’t know if he’s never had chicken and dumplings before or if it just isn’t his thing, but he’s always said he doesn’t like dumplings.

Well…  I’ll take some credit now because he liked MY dumplings!  ;-)

This is a slow cooker recipe, although the timing isn’t great for a working person.  Only requiring 5-6 hours, it isn’t quite long enough to start in the morning and leave on all day (unless you have one of those fancy crock pots that will automatically switch itself to the ‘warm’ setting when it’s done.)  For me though, this is a great weekend dinner.  Start it around noon on a Sunday afternoon and you’re good-to-go.

And using the frozen chicken breasts is an added bonus!  I did some research, and the Crock-Pot website says (link here) you can use frozen meats in your slow cooker, but obviously make sure the meat is fully cooked before eating it.  (Duh?)  The below recipe was enough time for mine to cook, but please do double-check your meat with a thermometer.

So throw your chicken in, season to taste, add a pat of butter on top of each…

Like so…
And then add the rest of the ingredients (which I didn’t take a picture of because my camera ran out of battery, but I think you can handle it)

And voila!

Super easy and super tasty chicken and dumplings!
I took that pic when it was piping hot straight from the cooker, but it does thicken a bit upon standing.

Ingredients:

  • 4 boneless, skinless frozen chicken breasts
  • 2 tbsp butter
  • 2 (10.75oz) cans cream of chicken soup
  • Chicken broth
  • 2 cans refrigerated biscuit dough (I used 2 of the small cans)
  • Seasoning, to taste.

Directions:

  1. Place the chicken in the slow cooker.  Season as desired (I just used salt, pepper, and a generous sprinkle of garlic powder)
  2. Add 0.5 tbsp of butter over each piece and then pour the cream of chicken soup on top.
  3. Dump in the entire container of chicken broth and then top with enough water to cover the top of the chicken.
  4. Cover and cook on the high setting for 3 1/2 to 4 hours.
  5. Remove the chicken breasts and cut each breast into 3-4 pieces.  Put the chicken pieces back in the slow cooker.
  6. Tear your biscuits into little bite-size pieces.  It doesn’t need to be perfect.  Place the biscuits in the slow cooker and cook for an additional 1 1/2 hours.  Your biscuit dough should have a dumpling-like consistency and shouldn’t be raw in the center.
  7. Enjoy!

Cheddar Baked Chicken

Tuesday, January 11, 2011@ 9:15 AM

Recipe adapted from: Allrecipes

I’m going to start off this post by apologizing for the bad pictures.  I am far from a photographer, and when the settings on my camera are changed I have no idea how to get them back.  But, nevertheless, this chicken was really good!

Flour, pepper, salt, garlic powder

Cheese, bread crumbs, cereal

Egg & milk

Buttered dish

Coated and ready for the oven

The finished product

Ingredients:

  • 1/4 cup butter, melted
  • 1/2 cup AP flour
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 egg
  • 1 tbsp milk
  • 1 cup shredded mild cheddar cheese
  • 1 pouch Shake n Bake Extra Crispy
  • 1 cup Rice Krispies
  • 2-3 boneless, skinless chicken breasts, cut in half

Directions:

  1. Preheat the oven to 350 degrees F.  Pour your melted butter to coat the baking dish.
  2. Mix the flour, salt, pepper, and garlic powder in a bowl.
  3. In another bowl, whisk together the  egg and milk.
  4. In a third bowl, combine the cheese, bread crumbs, and cereal.
  5. Keep your bowls in that order and work down the line.  First, dredge your chicken in the flour mixture, dip in the eggs, then press it in the bread crumb mixture to coat.  Really push the chicken down in the bread crumbs.  Transfer to your baking dish.
  6. Bake for 35 minutes or until coating is golden brown and chicken is done.  (35 minutes was just a tidge too long in my oven, so keep an eye on it)

While the chicken was in the oven, I noticed that I had my first bloom on this batch of flowers from my Aero Garden.  Pretty, isn’t it?

And now back to the chicken:

Shane took that last picture.  You can tell he didn’t use a paper towel to soak up the butter from the bottom  :)