BBQ season might be just about over where I live but hopefully not!!! This Homemade BBQ Sauce was very tasty!Continue reading “Homemade BBQ Sauce”
This recipe is fantastic! It was so tasty… I have not really made many Indian recipes though Murray & I really like Indian cuisine so I decided to look up recipes by Nik Sharma & found this one for South Indian Chicken Curry.Continue reading “South Indian Chicken Curry – recipe by Nik Sharma… with a few little changes…”
When my mom passed away I took her recipe box home. There are some great finds in there. That box is where I found this great recipe for Leah’s Honey Mustard Chicken with CurryContinue reading “Leah’s Honey Mustard Chicken with Curry”
This chicken is gently fried & then baked in the oven in a wonderful orange juice & honey sauce…yum!Continue reading “Orange Honey Chicken”
I lived in Yellowknife ,NWT for 6 years after Murray & I got married. While I lived there I learned a lot about cooking and baking from my friends, I was a young bride and mother and needed help!
A friend of my MIL, who is from the Philippines, gave me this recipe for Chicken Adobo which is the national dish of the Philippines. I called her up last night to ask if I could post this recipe and she said sure but not to post her name! I have been making this for years as well as the rest of my husband’s family. It takes a couple of hours to cook but the prep is super simple.
I will post the recipe as she gave it to me. Any questions just ask!
1 regular size chicken (cut into serving pieces)
1/2 cup white vinegar
1/2 cup soy sauce *** she recommends using China Lily but I use whatever I have on hand
1 cup water
6 cloves of garlic, crushed
1 small onion, chopped
salt to taste (1/2 tsp)
- Place chicken in a medium size pan, put in salt & pepper.
- Add the vinegar, soy sauce, garlic, onions & water. Mix throughly.
- Cover the pot and cook over medium heat until it starts to boil. Do not uncover it until it starts to boil! Stir it once in a while to ensure even cooking.
- Simmer until chicken meat is tender and liquid has practically evaporated and meat is brown. If this starts to boil too hard, turn the heat down a bit.. you want a simmer hot enough to cook the chicken but not to boil all the liquid away.
- Serve hot with rice
*** If the sauce tastes too vinegery add 1/2 tsp of sugar, stir , taste and continue to add a bit more sugar at a time as needed to your taste. The sauce should still taste of vinegar and not sweet but you don’t want it to have too strong a vinegar taste.
NOTE: after coming to a boil it took approx 1 1/2 hours to be finished.
I love this Corn Flake Baked Chicken recipe. It is crispy from the oven, not fried & you can use whatever chicken pieces you like!Continue reading “Corn Flake Baked Chicken”
This chicken dish was so delicious I had toe post it.Continue reading “Chicken & Mushroom Stew recipe from Epicurious.com (with some changes!)”
Chinese food at home! Such a good thing! This recipe is pretty easy! It was delicious. it seems I am always saying that about the recipes I am blogging, but it is true! I do not post recipes that I don’t think are good enough for you to try! recipes on this blog are to This General Tso’s chicken is definitely worth making! Continue reading “General Tso’s Chicken”
Putting everything together in one pan is not only good for clean-up but everything gets all the deliciousness from the chicken cooking on top and around the vegetables!Continue reading “One Pan Chicken & Potatoes”
This really quick recipe for ground Chicken & Cabbage Stir Fry is delicious.Continue reading “Ground Chicken & Cabbage Stir Fry”
I just think that sometimes a simple whole roasted chicken is one of the most delicious and perfect foods.
The smell of the roasting chicken fills the house up and whenever I make this, my family walks in and always comments “that smells delicious’
You can always adjust this to your liking. I have added onions, carrots, parsnips & sweet potato to the roasting pan. You can use the vegetables that you like. Many times I add whir potatoes instead of sweet potato & eliminate the parsnips. This is also delicious without any vegetables!
The trick to a delicious roast chicken is to Baste, Baste, Baste with the pan juices! If you don’t baste the chicken often then the skin is dry. IF you do not have a basting tool, use a large spoon.. just gather up some of the pan juices & pot on all over the chicken and over the veg as well!
1 3 lb whole chicken, defrosted if it was frozen!
1 1/2 tbsp Seasoned Salt
1 tbsp paprika (approximately) 2 tbsp olive oil *
1 whole onion, sliced
3 carrots cut into 2 inch chunks, if thick cut them lengthwise as well
3 parsnips cut into 2 inch chunks, cut the thick end in half lengthwise
1 sweet potato
*** the amount of carrots, parsnips and potatoes depends on how many people you are serving. If you don’t like sweet potatoes leave them out or add white potatoes
1 Put the chicken into a roasting pan, the size of the pan depends on how many vegetables you are adding to the roaster pan. like my vegetables close to the chicken, not too spread out so I use a pan that allows that
2 Sprinkle the seasoned salt all over the chicken
3 Sprinkle the paprika on the chicken
3. Drizzle the olive oil over the chicken then rub it all over…The oil mixes with the spices beautifully and I make sure I rub it everywhere, lifting the chicken so I get the thighs as well .
4. Put the cut up onions, carrots, parsnips and potatoes around the chicken . I put a bit of paprika and olive oil on the vegetables
5. Roast at 375F until chicken is fully cooked and the vegetables and potatoes are soft. Baste often and if your pan gets too dry after an hour or so, add some water. ( no more than 1 cup) The chicken releases liquid while it roasts so wait that hour before deciding whether to put some water in or not. If your chicken has a lot of fat there will be more liquid in your roaster pan but if the chicken is very lean there might not be and then you should add water so you have a bit of drippings for you to baste the chicken with
I like to pour some of the drippings on the chicken at serving time and the vegetables as well.
I posted this recipe for a Cold Chicken, Vegetable & Noodle Salad first in 2017 & I continue to love it! I have updated it a bit!
This dish can be eaten cold or warm (we prefer it cold) This comes together very quickly even though there are several steps to the recipe. While the chicken is cooking, you get everything else cooked & then mix it all together & enjoy!Continue reading “Cold Chicken, vegetable & noodle salad”