This recipe is so easy, and I always get raves.
Super Easy Barbecue Chicken
Place thawed chicken pieces into a large bowl. The recipe for four to six servings:
Combine
1/4 cup cooking oil
3 pounds thawed chicken pieces
Sprinkle with
1 teaspoon Adobo seasoning (or other seasoning salt or lemon pepper blend)
1 1/2 teaspoons sea salt
1 1/2 teaspoons Italian Seasonings (herb blend)
Stir the seasonings and the oil with the chicken well to coat. Allow the chicken to rest in the seasonings at least 5 minutes up to overnight refrigerated.
Pre-heat a gas grill or barbecue until it is medium-hot. Place the chicken skin down to sear it, then turn the heat down to low and turn the pieces over. Be sure and watch for flame spurts. Move the chicken off of any flames. Cook it until it is golden brown and heated to 170F for breasts, 180F for other pieces.
This method can be used successfully with other meats, but it is the best with chicken!
JAMSGems4U My name is Sharron Long. I'm an author with 3 published cookbooks, a home schooling mom and a house parent at a Christian youth ranch. I'm interested in health and family related things. I write mostly recipes for folks with allergies. We've gone through various stages, so you'll have to check the individual recipe for what it covers. Check back often because I'm constantly adding to my recipes here! All recipes are cSharron Long and Adams Media.
Showing posts with label chicken recipe. Show all posts
Showing posts with label chicken recipe. Show all posts
Tuesday, May 29, 2012
Wednesday, January 18, 2012
Chicken Potato Casserole -- Easy and Gluten free!
I threw this casserole together the other night. It is really tasty and easy meal to do with pre-cooked shredded or diced chicken.
Easy Chicken and Potato Casserole
Pre-heat the oven to 375F.
With a food processor slicing blade, or by hand, slice very thinly about
2 pounds of potatoes
Layer one-half of the potatoes in the bottom of a 9"x13"x2" baking dish. Sprinkle the potatoes with
Sea salt
Adobo seasoning
Top the potatoes with about
2 cups cooked, cubed or shredded chicken
Repeat the process.
Prepare the sauce by heating to nearly boiling
4 cups chicken broth
2 cups "milk" (goat milk, rice milk, whatever you tolerate)
Add, stirring briskly until thickened
6 tablespoons cornstarch
Season to taste with sea salt and Adobo seasoning.
Pour the sauce over the casserole evenly.
Process in the food processor with the chopping blade until crumbs
4 corn tortillas
Add
1/2 cup Romano (sheep milk) cheese (or Parmesan if you can have dairy)
1/2 tablespoon parsley flakes
Process the cheese and tortilla crumbs until they are uniformly blended. Sprinkle the cheese mixture over the top of the casserole. Bake the casserole for about 40 minutes at 375F. Allow it to rest for about 10 minutes before serving.
Serves 6.
Easy Chicken and Potato Casserole
Pre-heat the oven to 375F.
With a food processor slicing blade, or by hand, slice very thinly about
2 pounds of potatoes
Layer one-half of the potatoes in the bottom of a 9"x13"x2" baking dish. Sprinkle the potatoes with
Sea salt
Adobo seasoning
Top the potatoes with about
2 cups cooked, cubed or shredded chicken
Repeat the process.
Prepare the sauce by heating to nearly boiling
4 cups chicken broth
2 cups "milk" (goat milk, rice milk, whatever you tolerate)
Add, stirring briskly until thickened
6 tablespoons cornstarch
Season to taste with sea salt and Adobo seasoning.
Pour the sauce over the casserole evenly.
Process in the food processor with the chopping blade until crumbs
4 corn tortillas
Add
1/2 cup Romano (sheep milk) cheese (or Parmesan if you can have dairy)
1/2 tablespoon parsley flakes
Process the cheese and tortilla crumbs until they are uniformly blended. Sprinkle the cheese mixture over the top of the casserole. Bake the casserole for about 40 minutes at 375F. Allow it to rest for about 10 minutes before serving.
Serves 6.
Wednesday, October 05, 2011
Southern-style Fried Chicken Gizzards and Hearts
I've made chicken gizzards and hearts for years now, but they seem to be getting tougher or I'm just getting older. Not sure which! Anyway, I figured if there was a way to make liver tender (see my Liver and Onions recipe in Extreme Lo-Carb Cuisine), then surely there's a way to make gizzard that way, too. Here's my version of a Southern favorite.
Of course, it is gluten, wheat, egg, dairy and soy free...
Southern-style Fried Chicken Gizzards
Serves 4 as appetizers
In a large skillet with a lid, cover and cook over medium heat (simmer) for about 2 1/2 hours, adding more water if necessary
1 1/4 pounds chicken gizzards and hearts
1 large stalk celery, cut into chunks
1/2 medium sized sweet onion, sliced
1 teaspoon sea salt
Water to cover
As the water boils, foam and other impurities will come to the surface. Skim those off and discard them. Reserve broth for later use in this recipe and other uses, as well.
When the gizzards are tender, remove them to a bowl. Add 1/3 cup of the cooking broth and season them with
1 1/2 teaspoons sea salt
1/2 teaspoon lemon pepper
1 teaspoon Adobo seasoning
1 teaspoon Italian seasonings (herb blend)
1 teaspoon garlic granules
Allow them to cool, stirring occasionally. In a frying pan pour about 1" of cooking oil or lard. Heat it to 375F (hot oil). Meanwhile, stir into the gizzards and broth
1 cup cornstarch
Fry the gizzards until crispy, about 3 or 4 minutes and drain them on paper towels. Enjoy!
Of course, it is gluten, wheat, egg, dairy and soy free...
Southern-style Fried Chicken Gizzards
Serves 4 as appetizers
In a large skillet with a lid, cover and cook over medium heat (simmer) for about 2 1/2 hours, adding more water if necessary
1 1/4 pounds chicken gizzards and hearts
1 large stalk celery, cut into chunks
1/2 medium sized sweet onion, sliced
1 teaspoon sea salt
Water to cover
As the water boils, foam and other impurities will come to the surface. Skim those off and discard them. Reserve broth for later use in this recipe and other uses, as well.
When the gizzards are tender, remove them to a bowl. Add 1/3 cup of the cooking broth and season them with
1 1/2 teaspoons sea salt
1/2 teaspoon lemon pepper
1 teaspoon Adobo seasoning
1 teaspoon Italian seasonings (herb blend)
1 teaspoon garlic granules
Allow them to cool, stirring occasionally. In a frying pan pour about 1" of cooking oil or lard. Heat it to 375F (hot oil). Meanwhile, stir into the gizzards and broth
1 cup cornstarch
Fry the gizzards until crispy, about 3 or 4 minutes and drain them on paper towels. Enjoy!
Monday, September 26, 2011
Gluten Free Cheesy Chicken and Mashed Potato Casserole
We had this for dinner tonight and it is very yummy. It has dairy in it because we have added dairy back into our diet. However, I will give suggestions on making this dairy free if it is necessary. This could also be called Chicken Shepherds' Pie.
Gluten Free Cheesy Chicken and Mashed Potato Casserole
Serves 6
In a medium sized frying pan over medium-high heat, cook about 5 minutes or till translucent
1 tablespoon butter
2 tablespoons olive oil
1 medium sized onion, 1/2" dice
4 medium sized mushrooms, halved and sliced thin
1/4 teaspoon sea salt
1/4 teaspoon lemon pepper
Set this mixture aside to cool.
In a mixing bowl combine
1 cup sour cream (or goat's milk yogurt)
1/2 cup unsweetened applesauce
2 tablespoons ground flaxseed
1 cup chicken broth (watch out for commercial broths -- be sure and read labels)
1/2 teaspoon thyme flakes
1 teaspoon sea salt
3 cups chicken, cut up into bite sized pieces
Add the reserved mushrooms and onions with their juices. Pour this mixture into an 8"x13"x2" baking pan and smooth it out. Cover it with
4 slices Swiss cheese, broken up OR about 1 cup shredded Swiss cheese
Combine
6 cups mashed potatoes, well seasoned
1/2 cup sour cream (or goat's milk yogurt)
Use this mixture to top the casserole. Drop dollops of potatoes across the top of the chicken and cheese filling. Use about 2/3 of it before beginning to spread it evenly with the back of a spoon. Continue adding the potatoes until the top is evenly covered and smooth. Sprinkle the top with
1 1/2 teaspoons parsley flakes
Bake the casserole at 350F for about 30 minutes. Enjoy!
Gluten Free Cheesy Chicken and Mashed Potato Casserole
Serves 6
In a medium sized frying pan over medium-high heat, cook about 5 minutes or till translucent
1 tablespoon butter
2 tablespoons olive oil
1 medium sized onion, 1/2" dice
4 medium sized mushrooms, halved and sliced thin
1/4 teaspoon sea salt
1/4 teaspoon lemon pepper
Set this mixture aside to cool.
In a mixing bowl combine
1 cup sour cream (or goat's milk yogurt)
1/2 cup unsweetened applesauce
2 tablespoons ground flaxseed
1 cup chicken broth (watch out for commercial broths -- be sure and read labels)
1/2 teaspoon thyme flakes
1 teaspoon sea salt
3 cups chicken, cut up into bite sized pieces
Add the reserved mushrooms and onions with their juices. Pour this mixture into an 8"x13"x2" baking pan and smooth it out. Cover it with
4 slices Swiss cheese, broken up OR about 1 cup shredded Swiss cheese
Combine
6 cups mashed potatoes, well seasoned
1/2 cup sour cream (or goat's milk yogurt)
Use this mixture to top the casserole. Drop dollops of potatoes across the top of the chicken and cheese filling. Use about 2/3 of it before beginning to spread it evenly with the back of a spoon. Continue adding the potatoes until the top is evenly covered and smooth. Sprinkle the top with
1 1/2 teaspoons parsley flakes
Bake the casserole at 350F for about 30 minutes. Enjoy!
Saturday, August 28, 2010
Really Easy Baked Chicken Breasts, Allergy Friendly!
I came up with this recipe at lunch today and thought I'd share it. You can use pork, chicken, turkey cutlets or even fish. It is on the "Shake-N-Bake" principle.
Bear in mind, I'm always cooking for a crowd, so I'm just going to approximate it for four servings.
Really Easy Baked Chicken Breasts, Allergy Friendly!
4 boneless, skinless chicken breasts
Cooking oil
First, put about 2 tablespoons cooking oil into a dish that is large enough to accommodate your meat, one piece at a time. Dip the meat into the oil and set it on a baking sheet or someplace else while finishing preparations. Meanwhile, pre-heat the oven to 400F.
Sprinkle each piece of meat with an allergy safe seasoning salt (like Adobo
) or sea salt and pepper to taste.
In another dish combine about 1/3 cup each of cornstarch and corn meal. Add about 1 teaspoon Italian seasonings
and 1/4 teaspoon garlic granules. Mix them well, then dip the chicken one piece at a time in the breading mixture. Coat it thoroughly and shake off the excess. Place the meat back onto the baking sheet so that the pieces aren't touching. Bake the chicken for about 30 minutes or until it is becoming golden.
Enjoy!
cSharron Long and Adams Media, all rights reserved
Bear in mind, I'm always cooking for a crowd, so I'm just going to approximate it for four servings.
Really Easy Baked Chicken Breasts, Allergy Friendly!
4 boneless, skinless chicken breasts
Cooking oil
First, put about 2 tablespoons cooking oil into a dish that is large enough to accommodate your meat, one piece at a time. Dip the meat into the oil and set it on a baking sheet or someplace else while finishing preparations. Meanwhile, pre-heat the oven to 400F.
Sprinkle each piece of meat with an allergy safe seasoning salt (like Adobo
) or sea salt and pepper to taste.In another dish combine about 1/3 cup each of cornstarch and corn meal. Add about 1 teaspoon Italian seasonings
and 1/4 teaspoon garlic granules. Mix them well, then dip the chicken one piece at a time in the breading mixture. Coat it thoroughly and shake off the excess. Place the meat back onto the baking sheet so that the pieces aren't touching. Bake the chicken for about 30 minutes or until it is becoming golden.Enjoy!
cSharron Long and Adams Media, all rights reserved
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