'Chicken, duck & turkey' archive

Comfort food and home cooked meals

… home cooking is going to make a big comeback as people will eat out less often to save money. Fancy and gourmet ingredients and food items will take a back seat as the wise home cooks go back to the basics — less processed and more fresh meat and seafood, more vegetables and fruits, and hearty soups and desserts that can be made at home. Recycling leftovers is likely to be elevated to art form as home cooks rise up to the challenge of being less wasteful yet more creative and inventive. What can I say? The financial scares make some mope and gripe but for others it is an opportunity to reassess spending priorities and eating habits.

Oven-grilled breaded chicken

If you like fried chicken but hate the frying part, the most convenient solution is to grill the chicken in the oven. For those of you who like your fried chicken with the skin on, oven cooking can make the skin crisp — just check out my savory oven-grilled chicken and see for yourself. But is that possible with breaded chicken? You know, like Southern style fried chicken? Isn’t the cooking oil that turns the breading crisp? So, if cooked in the oven without all that oil, the breading will just dry up, won’t it?

Okay, first of all, the chicken skin contains fat. If the fat is absorbed by the breading, it is possible that it will turn out crisp. The problem, of course, is that no chicken part is a hundred per cent covered with fatty skin.

Buffalo chicken wings

Deep-fried or grilled, buffalo chicken wings are spicy — coated with a hot sauce. Some purists claim that real buffalo chicken wings are never breaded. I don’t care what they say — the breading catches more sauce and makes the chicken tastier. A lot of buffalo chicken wings recipes that you will find online simply tell you to coat the chicken with bottled sauce. I really do not like that idea because it’s like saying that you can’t make good chicken buffalo wings without relying heavily on bottled hot sauce.

Southern style fried chicken

There are many versions of southern style fried chicken. Some require precooking. Some require that the chicken be dipped in buttermilk before dredging in flour, some recipes include beaten eggs while others simply require that the seasoned chicken be dredged in flour before frying. The common denominator is the coating. Southern style fried chicken is coated either with flour or batter and it is the crisp crust that distinguishes it from other fried chicken dishes.

Olympic chili coco chicken

We didn’t get to see the opening ceremonies of the Beijing Olympics live on August 8. We would have missed it forever if it weren’t for a replay last Saturday morning. I didn’t even know there was a scheduled replay until about 30 minutes before it started. I had to decide about lunch in those 30 minutes and I knew that to enjoy the opening ceremonies of the Olympics to the fullest, I’d have to cook a dish that would require minimum supervision. A slow-cooked dish was the solution…

Stuffed zucchini

Last Friday, the girls had chicken burgers for their packed school lunches. I used the leftover chicken burger mix to cooked these baked stuffed zucchinis.

One thing I like about zucchinis is how little preparation they require. They don’t have to be peeled, for starters. And stuffing them is a breeze because even uncooked the flesh is soft enough to scoop out with a spoon. All the zucchini needs is a flavorful filling — and topping — and about 12 minutes of baking.

Chicken and mangoes in yogurt

Cooking meat in milk is not new. There was a pork cooked in milk recipe in a 1970s something cookbook that came with our SEB pressure cooker when I was a little girl. I tried it, liked it, and I’ve cooked it many times before. Jamie Oliver has a chicken in milk recipe which has been tried and enjoyed by a mom in Kuwait. I saw a photo from her entry in Food Gawker yesterday and decided I would do my own version. With a twist, naturally. Yogurt instead of milk and with cubes of fresh ripe mangoes.

How did it turn out? Can I brag just this one time?

Chicken, squash and zucchini saute

…the launching of the breakfast blog will commence in a few hours. The templates need a few more tweaks then the links from this blog will be installed.

Now, the recipe for the chicken and vegetable dish that you see in the photo above. That’s what went into the kids’ school lunch boxes yesterday. What was left became our lunch. What’s in it? Strips of chicken thigh fillets, cubed squash and zucchini. With spices and herbs too, naturally.

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House On A Hill

Love tofu?

• Tofu in oyster sauce
• Tofu and Vegetables Stir-fry
• Tuna and tofu stir fry
• Mapo Tofu, take 2
• When tofu met pesto
• Budget cooking part 3 (twice-cooked chicken and tofu)
• Tofu, spinach and bean sprouts stir fry
• Mapo tofu
• Tofu and baby corn stir fry
• Beef and tofu with three sauces

Chicken recipes

• Chicken, squash and zucchini saute
• Chicken, ham and potatoes pie
• Chicken livers and string beans
• Buffalo chicken wings
• Chicken and potatoes in lemon-cream sauce
• Oven-grilled chicken with corn sauce
• Savory oven-grilled chicken
• Chicken a la king
• Comfort food and home cooked meals
• Chicken tetrazzini