Chicken & Mini Farfalle Pasta Salad
This chicken and pasta salad would be a nice pasta salad to make use of whatever leftover chicken you’ve got in the fridge. Having said that though, I actually didn’t use leftover chicken here but I just want you to know that you could easily use leftovers. And this is just a different version of the other pasta salads I’ve made before. I just added chicken here and used raspberry vinaigrette instead of Italian dressing. And of course, different pasta.
Chicken Congee / Arroz Caldo
While being sick all week last week, I had a craving for Filipino comfort food, arroz caldo, or congee. It’s basically rice soup with chicken in porridge consistency. I wanted that taste of ginger and soupy rice so badly. So I made some. The thing is, I actually can’t remember the last time I made arroz caldo. Let’s just say I enjoyed every warm bowl of arroz caldo last week.
By the way, the best rice to use in congee is sticky rice. The kind I use for sushi but I didn’t have any so I just used what I have which is the regular long grain rice. Fish sauce is also good with this but I’m low on Pinoy supplies so I just used salt. Believe it or not, my life didn’t crumble with those substitutes. When you crave for something, make it work with what you have.
Ranch Oven-Fried Chicken
When you’re craving fried chicken but don’t want to deal with oil and the frying process you can always opt for the oven-fried method. For an added flavor, try this ranch oven-fried chicken recipe sometime. It’s mild and slightly tangy and creamy that you might actually think about deep-frying the chicken next time to see which method would taste best. I’ll let you know when I do that, in the meantime, here’s the oven version.
Baked Orange-Lemon Garlic Chicken
Technically, we have oranges in the house(along with grapes, apples, bananas, and watermelon) because my husband needed the mesh bag that holds the oranges. While going through the pictures of custard cake the other day, I realized that the bowl of oranges is quite prominent in some of the pictures. I thought about how delicious it would be to make orange flavored custard cake too. But I know I probably need to take a break from making another dessert for at least a week. Cooking with oranges is still something I wanted to do though so I decided to use 1 orange for a chicken marinade.
A very simple marinade involving citrus, soy sauce, and fresh garlic. That combination is such a really good marinade that could go with either pork, chicken, or beef. And here comes Baked Orange-Lemon Garlic Chicken.
Chicken Sinigang
It’s raining right now and I’ve suddenly had the craving for sinigang aka sour soup. I remembered the chicken sinigang I made weeks ago that I’ve been meaning to write about here but it’s just too simple I figured it’ll just be taking space. However, I like to build up my foodblog archives so I might as well. When I make sinigang, I usually use pork but it’s just as delicious to make it with chicken or beef short ribs. Since I love pork-anything, I prefer the pork sinigang. I didn’t have pork when I made this so I used chicken instead. It was good nonetheless. I believe chicken just takes a little faster to cook than pork.
Leftover Chicken, Salsa, & Green Onions Quesadilla
Besides fried rice, soup, or frittata, quesadilla is what I make to use up leftover meats. Just chopped up the meat, tomatoes, and green onions, then throw ‘em on top of a flour tortilla, then bind everything together with shredded cheese on top, and another flour tortilla to finish it. In this quesadilla, I used the leftover southwestern chicken and salsa instead of fresh tomatoes. This is perfect for quick lunch or those weekend munchies with the family. It’s quite easy so let me show you how.
Rabbit Stew(Caldereta)
I had no idea how to cook rabbit so I turned it into a stew with Filipino flavors. This is more like Rabbit Caldereta with a sweet and tangy tomato based sauce. FYI, this recipe was originally posted in b5media when I used to write for their Lifestyle site. I’m posting the recipe here in Feistycook for my archives. I bought the frozen rabbit from a Farmer’s Market in Raleigh.
Lemon Pepper Chicken Wings & Asparagus
Those Lawry’s marinades are not just good for marinating meats, yah know. They’re nice sauces to toss into sauteed dishes like this chicken wings with asparagus. This is especially quite easy to whip up on busy days or when you’re only cooking something for yourself for lunch or dinner.
| Lemon Pepper Chicken Wings & Asparagus |
- 10-12 pcs of chicken wings
- 1 cup of Lawry’s Lemon Pepper marinade
- 1 cup of water
- 8 pieces of asparagus, cut in half
- sprinkle of salt and pepper
- 2 medium red potatoes, quartered
- 4 tbsp of oil
- Heat up oil in a sautee pan. Add the chicken wings to cook for 8-10 minutes, or at least until browned.
- Add the lemon pepper marinade, water and potatoes. Season with salt and pepper, stir then cover to cook for 15-20 minutes. Stir occasionally.
- Add the asparagus at the last minute to cook 5 minutes or so.
- Serve with rice.
White Chili
I got the recipe for white chicken chili from my dear Mother-In-Law. she even wrote it in a pretty index card with pears and cherries on it. So I made it on Saturday. I figured it was time to take out the crock-pot again.
The recipe calls for already cooked roast chicken but I didn’t have that. MIL said those rotisserie chicken from grocery stores would be fine too. Or just boil some chicken and just pull the meat apart to the chili. I didn’t do any of those. since I was using the crock-pot, I just used regular chicken leg quarters. I knew the flavors from the other ingredients would infuse the chicken as the whole dish cooks slowly in the pot. The recipe also called for cans of Northern Beans but I use a bag, instead of the cans version. So since I used the bag, and raw chicken, the cooking process was longer.
Here’s the unmodified recipe:
| White Chili |
- 1 bag Northern Beans (or 4 cans)
- 1 cans of corn (or Mexican corn)
- 1 jar of salsa
- 2 chicken leg quarters (or roaster chicken, pulled apart, or 2-3 boiled chicken breast, shredded)
- 1/2 cup chicken broth (add more if needed)
- cumin to taste(optional)
- shredded cheese
- Wash the Northern Beans. Set aside.
- In a crock-pot, put the corn, salsa, chicken, salsa, broth and cumin. Set it in high to cook. I started at 11am. After cooking for 4 hours or so, gently take out the chicken from the pot. Pull the meat apart from the bones then put them back into the pot. Stir everything around then cook until the beans are completely soft.
- Serve the white chili in individual bowls. Sprinkle shredded cheese on top.
Baked Chicken In Brooks House Of BBQ Chicken Sauce Marinade
My dear mother-in-law gave me 2 bottles of Brooks House Of BBQ sauces and marinades when we visited them for the Christmas holidays last month. I used the chicken sauce to marinate 3 chicken quarters the other night. I baked the chicken in the oven then served them with peas and butter-herb potatoes. You can grill the marinated chicken too as well but since it’s winter season and it’s kinda frigid outside, baking was a much better option. The chicken turned out tangy and slightly peppery coz the marinade contains oil, apple cider vinegar and seasonings of sage, thyme, and pepper.
| Baked Chicken In Brooks BBQ Chicken Sauce Marinade |
|
- 1 1/2 cup of Brooks BBQ Chicken Sauce
- 3 chicken leg quarters
- 1 large ziploc bag or marinating bowl
- Place the chicken pieces in a large ziploc bag or marinating bowl. Pour the sauce into the bag/bowl. Lock the bag or close the bowl tightly then shake or move the bowl a bit to coat the chicken pieces. Store it in the fridge to marinate for 2-3 hours.
- Preheat the oven to 365°.
- Transfer the chicken into a sheet pan. Bake the chicken for 40 to 45 minutes.
- Serve with peas and butter-herb potatoes.
