Category Chicken/Poultry

Whenever I use cream of mushroom soup with either chicken or pork I usually use the baking method. A simple brush of cream of mushroom on chicken pieces or pork chops then baked in the oven for 40-45 minutes make a delicious dinner entree. For a change I decided to summer the soup in with the chicken pieces then instead of steaming the green beans separately as the vegetable side dish like I normally would, I added them into the pot at the last minute to soften and soak up the cream of mushroom soup flavors. Just to be more creative with the dish, I quartered scallions then threw them into the dish too.

When trying to stay away from rice as a side dish to any delicious dishes that would really go nice with rice, a couple of healthy options that I will recommend are the tacos and lettuce wraps route. Like the pork bulgogi tacos or the pork sisig lettuce wraps. Here’s a seafood version using shrimp cooked in coconut milk. I even made mango salsa for an added crunch on top.

This Baked Chicken W/ Pineapple Chunks In Sweet & Sour Sauce idea came to me last month when I was craving that baked chicken skin flavor. But, I was also in a experimenting mode so I decided to pour in sweet & sauce with pineapple chunks into the chicken after the baking process. I’m calling this a deconstructed sweet & sour chicken. Is that the right term? I dunno, but I’m calling it one. So sue me,

Here’s another recipe using potato gnocchi from Corabella. It’s quite easy to work with the packed then boiled potato gnocchi once you get the hang of it. I haven’t ventured into making my own gnocchi like I have with fresh pasta and bread but that’s ok. I love cooking with the Corabella brand anyway.

It was chicken wings night in our family the other night. When I make hot chicken wings, I usually make another kind for the kids or just to try another flavor. These are either Honey-Mustard wings or just leave the breaded wings as is. When I’m on my experimenting mode, I’ve come up with new recipes namely Hot-Key Lime-Pepper Chicken Wings, and Garlic-Parmesan Chicken Wings.

This time around I made sweet chili chicken wings to go along with the hot wings. These are sooooooooooo good. I mean “finger-lickin’ I wish there were more, I need to make these again soon and more often” good. You’d be surprised how easy it is to make it. All you need is a really good kind of sweet chili sauce which you could purchase from any Asian store or at the Asian aisle of your grocery store. I actually bought mine at Wal-Mart.

Here’s the bottle of sweet chili s...

With all the holiday treats like sugar cookies, cake truffles, and special dinner which actually started last Thanksgiving, I’m trying to counter all that with some daily exercise and light dinners. I guess I’m starting my New Year’s resolution early. Well, trying to anyway. This Baked Lemon Honey-Mustard Chicken With Salad is definitely one good way to do it.

I have a baked chicken with salsa recipe in the archives which is basically a variation of the chicken piquante above. The obvious difference is that the former chicken dish is baked in the oven while the latter dish is simmered in stove top.

According to the “best-ever CHICKEN” cookbook by Linda Fraser, Sauce Piquante is big in Louisiana. The sauce is cajun roux roux based with touches of heat from the chili peppers. This is my version of chicken piquante.

Do you still have turkey leftovers? Tired of eating turkey sandwiches? I’m sure by now you’ve got favorite recipes to make using leftover turkey. Here’s another one to add to the list. Sotanghon noodles with leftover turkey, zucchini, and napa cabbage. After feasting on traditional American spread, have some more turkey with an Asian flair.