Tag: poultry

Chicken Soup à la Daly

Print Recipe

Chicken Soup à la Daly

Daly must have dictated this recipe to someone in the family at some point.
Course: Soup
Cuisine: American, Irish
Keyword: poultry, soup

Ingredients

  • 3 chicken breasts w/o skin
  • 1 big onion cut into eighths
  • Celery I like a lot – don’t chop too finely and use the tops for the stock
  • Carrots about 4 – chop not dice
  • Large can of College Inn Chicken Broth
  • Container of Uyler’s Chicken Noodle Soup Starter
  • Package of broad flat egg noodles
  • Chicken bouillon cubes
  • Small potatoes cut into small pieces

Instructions

  • In a large soup pot put chicken broth, 2 bouillon cubes, celery, onions, soup starter and 2 cups of water.
  • Boil, than lower to rolling simmer.
  • Cook slowly. About 1 hour and ½.
  • Test chicken, if soft remove and put aside.
  • Add carrots and continue cooking.
  • After another ½ hour or so lower to a slightly rolling simmer, add egg noodles about ½ package.
  • Cook for another 20 minutes.
  • Season with some pepper and Voilà! Daly’s famous chicken noodle soup.

Crispy Chinese Honey Chicken

Print Recipe

Crispy Chinese Honey Chicken (without Deep Frying)

This Chinese honey chicken recipe guarantees crispy juicy chicken and a rich sauce that is bursting with flavor with a simple approach. Now you can make your favorite takeout dish at home and it’ll taste just as great as the restaurant version! {Gluten Free Adaptable}To make this dish gluten-free, use tamari or coconut amino to replace the soy sauce. Use dry sherry, sake, or mirin instead of Shaoxing wine.
Course: Main Course
Cuisine: Chinese
Keyword: poultry, stir-fry

Ingredients

  • 1 pound chicken thighs cut into bite- sized chunks
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1 egg beaten
  • 1/2 cup cornstarch

Sauce

  • 1/4 cup honey or agave syrup
  • 1/4 cup water
  • 2 tablespoons Shaoxing wine or dry sherry for gluten-free
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon rice vinegar
  • 2 teaspoons cornstarch

Instructions

  • Combine chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let marinate for 10 to 15 minutes.
  • Mix all the ingredients for the sauce in a small bowl.
  • Add the beaten egg into the bowl with the chicken. Stir to mix well. Add cornstarch. Stir to coat the chicken, until it forms an uneven coating with a little dry cornstarch left unattached.
  • Heat oil in a large nonstick skillet over medium high heat until hot. Add chicken all at once and spread out into a single layer in the skillet. Separate chicken pieces with a pair of tongs or chopsticks.
  • Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
  • Wipe the extra oil from the pan using a few layers of paper towel held in a pair of tongs, leaving about 1 tablespoon of oil in the pan. Add the garlic, ginger, and the white part of the green onion. Stir fry a few seconds to release the aroma.
  • Stir the sauce again to thoroughly dissolve the cornstarch.
  • Add the chicken back into the pan and pour in the sauce. Stir to mix well.
  • Transfer to a plate, garnish with the green part of the green onion, and serve hot over steamed rice. You can add some steamed vegetables on the side to add some color to the dish.

Notes

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins

Polynesian Chicken

Print Recipe

Polynesian Chicken

Why is this called “Polynesian”? No idea. It came out of a newspaper in the 1960s. This is Grandma Jackie’s classic chicken dish — she makes it with bone and skin on, but it can be made with boneless/skinless pieces of chicken.
Course: Main Course
Cuisine: American
Keyword: baking, grilling, poultry

Ingredients

  • 1 broiler-fryer small chicken in pieces
  • ½ tsp. sugar
  • 1 clove garlic
  • 1 TB lemon juice
  • 2 TB mustard
  • ¼ cup olive oil
  • ½ tsp salt
  • ½ c water
  • ½ tsp chili powder

Instructions

  • Crush garlic clove and combine with all other ingredients (except chicken) in blender.
  • Pour over chicken and marinate for several hours.
  • The chicken can be arranged in its sauce in a flat pan and broiled 6-8 ” below the heat, or grilled, using the sauce for basting.

Basic Meat Marinade

Print Recipe

Basic Meat Marinade

Can be used on just about any meat — poultry, beef, lamb, pork — before grilling or roasting
Course: Main Course
Cuisine: Mediterranean
Keyword: marinade, meat, poultry, sauce

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 2 sprigs fresh rosemary crushed
  • 3 sprigs fresh thyme
  • 3 large cloves garlic peeled and smashed
  • Juice of one lemon
  • Pinch of freshly ground pepper

Instructions

  • Combine oil, rosemary, thyme, garlic, lemon juice, and pepper.
  • Stir to combine.

Notes

Makes ½ cup
If you marinate meat overnight, omit lemon juice and add it two hours before cooking.

Chicken Fajitas

Print Recipe

Chicken Fajitas

Course: Main Course
Cuisine: Mexican
Keyword: grilling, poultry

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion thinly sliced
  • 1 teaspoon kosher salt divided
  • 2 large medium red bell peppers thinly sliced
  • 1 medium jalapeño thinly sliced
  • 1 1/2 pounds boneless skinless chicken breasts, sliced into 1/4-inch thick strips (or flank steak)
  • 4 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 tablespoons freshly squeezed lime juice from 2 limes
  • For serving:
  • Tortillas warmed
  • Sour cream
  • Lime wedges
  • Guacamole

Instructions

  • Heat 1 tablespoon of the oil in the largest skillet you have (at least 12 inches) over medium-high heat until shimmering. Add the onions and season with 1/4 teaspoon of the salt.
  • Cook, tossing often with tongs to prevent burning, until they begin to soften and brown, about 3 minutes.
  • Cook the peppers, jalapeño, and garlic until fragrant.
  • Add the bell peppers, jalapeño, and garlic and season with 1/4 teaspoon of the salt.
  • Cook, again tossing often, until starting to brown and the garlic is quite fragrant, about 3 minutes. Brown the chicken with the spices.
  • Transfer the vegetables to a plate.
  • Return the pan to medium-high heat (no need to clean) and add the remaining 1 tablespoon oil. Add the chicken and season with the remaining 1/2 teaspoon salt, oregano, and cumin.
  • Cook undisturbed until the chicken has some golden-brown color, flipping halfway through, about 6 minutes total.
  • Add the vegetables back to the pan, add the lime juice, and finish cooking. Cook until the chicken is cooked through and the peppers are soft, about 2 minutes moreServe the chicken and vegetables in warmed tortillas with sour cream and extra lime wedges for squeezing.
  • Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Notes

SERVES 4 to 6
PREP TIME:15 minutes
COOKING TIME:12 minutes
https://www.thekitchn.com/chicken-fajitas-22925574

Chicken wrapped in Lettuce

Print Recipe

Chicken Wrapped in Lettuce

From Shannon Jean Walsh when she was in college
Course: Main Course
Cuisine: Asian, Chinese
Keyword: poultry, stir-fry

Ingredients

  • 2 cups fresh shiitake mushrooms
  • 1 ½ pounds thin cut chicken breast
  • 2 tablespoons light colored oil such as vegetable oil peanut oil
  • Coarse salt and coarse black pepper
  • Three cloves garlic chopped
  • 1 inch ginger root finely chopped or grated, optional
  • 1 orange zested
  • ½ red bell pepper diced small
  • 1 small can 6 – 8 ounces, sliced water chestnuts, drained and chopped
  • 3 scallions chopped
  • 3 tablespoons Hoisin sauce
  • ½ large head iceberg lettuce core removed, head quartered
  • Wedges of navel orange on platter for garnish

Instructions

  • Remove tough stems from mushrooms and brush with damp towel to clean.
  • Slice mushrooms.
  • Chop chicken into small pieces.
  • Preheat a large skillet or wok to high.
  • Add oil to hot pan.
  • Add chicken to the pan and sear meat by stir frying a minute or two.
  • Add mushrooms and cook another minute or two.
  • Add salt and pepper to season, then garlic and ginger. Cook a minute more.
  • Grate zest into pan.
  • Add bell pepper bits, chopped water chestnuts, and scallions. Cook another minute, continuing to stir fry mixture.
  • Add hoisin sauce and toss to coat the mixture evenly.
  • Transfer the hot chopped barbecue chicken to serving platter and pile quartered wedges of crisp iceberg lettuce alongside.
  • Add wedges of oranges to platter to garnish.
  • To eat, pile spoonfuls of chicken into lettuce leaves, wrapping lettuce around filling and squeeze an orange wedge over the outside.

Curry Clay-pot Chicken

Print Recipe

Curry Clay Pot Chicken

Course: Main Course
Cuisine: Indian
Keyword: poultry

Equipment

  • Clay Pot

Ingredients

  • 1 pound skinless boneless chicken thighs
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 teaspoon finely chopped fresh ginger
  • 1 tablespoon cornstarch
  • 6 small new red potatoes cut into 1/2-inch slices
  • 1 small carrot peeled and cut into 1/4-inch slices
  • 2 tablespoons vegetable oil
  • 2 teaspoons minced garlic
  • 1 medium onion thinly sliced
  • 2 tablespoons curry powder
  • 1 medium tomato cut into 1/2-inch wedges
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 green onion with top, cut into 1-inch pieces

Instructions

  • Preheat the oven to 400 degrees Fahrenheit. Place a 2-quart clay pot or heavy casserole with a cover in the oven to heat.
  • Trim the fat from the chicken and cut the chicken into 1-inch cubes. In a bowl, combine the salt, pepper, ginger, and cornstarch. Toss the chicken with the cornstarch mixture and set aside.
  • Bring 2 cups water to a boil in a saucepan over high heat. Add the potatoes and carrot, cover, and cook two minutes. Drain and set aside.
  • Heat a nonstick skillet or wok over high heat until hot. Add the vegetable oil and the chicken; stir and cook until lightly browned, about 1 minute. Add the garlic, onion, curry powder, and tomato and stir-fry 1 minute. Add the potatoes, carrot, soy sauce, and sugar and continue to stir until well mixed. Turn off the heat and transfer the mixture to the preheated clay pot. Cover the clay pot and return to the preheated oven for 15 to 20 minutes. Serve hot.
  • To hold the finished dish, turn the oven off and keep warm until ready to serve. Stir in the green onion just before serving.

Daly’s Famous Stuffing ;-)

Print Recipe

Moist & Savory Stuffing Recipe

This is how my brother Jim tells the story. He was making Grandma Maura Daly Muth’s (Daly) special stuffing on Thanksgiving. He was talking about how special the recipe was and how carefully Daly guarded it. It just so happens that he was using Pepperidge Farms Stuffing. As he was bragging about Daly’s amazing stuffing he noticed that the recipe on the Pepperidge Farms package was the EXACT same recipe. Daly was always larger that life. Enjoy!
Course: Side Dish
Cuisine: American
Keyword: holidays, poultry

Ingredients

  • 2/3-1/4 cup butter 1/2 stick
  • 2 stalks celery coarsely chopped (about 1 cup)
  • 1 large onion coarsely chopped (about 1 cup)
  • 2.5 cups Chicken Broth
  • 1 package 14 ounces Pepperidge Farm® Herb Seasoned Stuffing

Instructions

  • Heat the butter in a 3-quart saucepan over medium heat.
  • Add the celery and onion and cook for 5 minutes or until tender-crisp, stirring occasionally.
  • Add the broth to the saucepan and heat to a boil.
  • Remove the saucepan from the heat.
  • Add the stuffing and mix lightly. Season to taste.
  • Spoon the stuffing mixture into a greased 9x13x2-inch baking dish. Cover the baking dish.
  • Bake for 30 minutes or until the stuffing mixture is hot.

Notes

TIPS You can also use a 3-quart casserole for this recipe.
For crunchier stuffing, bake the stuffing uncovered.
For Cranberry & Pecan Stuffing, stir 1/2 cup each dried cranberries and chopped pecans into the stuffing mixture before baking.
For Sausage & Mushroom Stuffing, add 1 cup sliced mushrooms to the vegetables during cooking. Stir 1/2-pound pork sausage, cooked and crumbled, into the stuffing mixture before baking.
Make Ahead: Prepare as directed but do not bake. Cover and refrigerate for up to 24 hours. To bake, heat the oven to 350°F. Bake, uncovered, for 30 minutes or until hot.
Pepperidge Farm https://www.pepperidgefarm.com/recipe/moist-savory-stuffing/
Heat the oven to 350°F.
Prep: 10 minutes
Bake: 10 minutes
Serves: 10

One-Dish Chicken Bake

Print Recipe

One-Dish Chicken Bake

Flavorful chicken baked on a bed of tomatoes and covered in cheese makes for a one-dish dinner the whole family will enjoy. Mom made this for the family and we all loved it. And it easy to make. Course Dinner Cuisine Mediterranean
Course: Main Course
Cuisine: Mediterranean
Keyword: baking, poultry

Ingredients

  • 1 can 14.5 ounces Hunt’s Original Diced Tomatoes Hunt’s Original Diced Tomatoes, drained
  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • 2 tablespoons chopped fresh parsley
  • 4 boneless skinless chicken breasts
  • salt and fresh ground pepper to taste
  • 3/4 cup grated gruyere cheese
  • chopped fresh parsley for garnish
  • Mom added olives to the recipe

Instructions

  • Preheat oven to 400F.
  • Lightly grease a baking dish with cooking spray and set aside.
  • Combine tomatoes, olive oil, onions, garlic, oregano, Italian seasoning and fresh parsley in a mixing bowl; toss to combine.
  • Pour tomato mixture into prepared baking dish. (You can also combine the ingredients inside the baking dish).
  • Season chicken with salt and fresh ground pepper.
  • Place chicken on top of tomatoes; make sure that the chicken is nestled down in the tomatoes so it simmers in the sauce while it cooks.
  • Bake for 35 minutes, or until sauce bubbles and chicken is done cooking. Chicken is cooked when internal temperature reaches 165F degrees.
  • Sprinkle with cheese; bake for 4 to 5 minutes or until cheese is melted.
  • Garnish with chopped parsley.
  • Serve.

Notes

Prep Time 5 minutes, Cook Time 35 minutes, Total Time 40 minutes
Servings 4 servings
Calories 297 kcal
Author Katerina | Diethood

One-Pot Chicken Dinner

Print Recipe

One-Pot Chicken Dinner

Course: Main Course
Cuisine: American
Keyword: stew

Equipment

  • stockpot

Ingredients

  • 8 cups homemade or low-sodium canned chicken stock skimmed of fat
  • 2 star anise
  • 1 3-to-4- inch long cinnamon stick
  • 1 tablespoon dried savory
  • 3 skinless boneless chicken breasts halved
  • 4 ounces of egg noodles
  • 2 tablespoons olive oil
  • 1 large leek trimmed, washed, and cut into ¼ inch thick rounds
  • 1 stalk celery cut into ½ half inch pieces
  • 1 small carrot cut into 1-½-inch-long strips
  • 3 cloves garlic minced
  • ½ medium Portobello mushrooms stems removed, cut into ¼ inch thick slices, and halved
  • 6 cups loosely packed fresh spinach

Instructions

  • In the stockpot, combine chicken stock, star anise, cinnamon stick, and savory.
  • Cook covered for 15 minutes.
  • Add the chicken, and poach, on medium heat, until just cooked through, about 15 minutes.
  • Using a slotted spoon, transfer chicken to a plate.
  • Bring a medium pot of salted water to a boil. Add noodles and cook until al dente, about four minutes.
  • Strain, and place under cold running water to start cooking.
  • Set aside.
  • Heat oil in a large sauté pan over medium low heat.
  • Cook the leeks, celery, carrots, and garlic until softened, about six minutes.
  • Add Portobello mushroom.
  • Cook five minutes.
  • Remove star anise and cinnamon from broth; add broth to the sautéed vegetables.
  • Bring to a simmer over medium high heat.
  • Cook 10 minutes.
  • Put broth and chicken together and serve over noodles.

Notes

Serves 6