Archive for the ‘Chicken’ Category


You can use pork for this. I personally dislike pork (Except for bacon!), so we use chicken. This recipe makes approximately 6 servings.

It also goes well with a Greek Salad.


1 lemon, juiced (or lemon juice)
1/4 cup olive oil
1/4 cup soya sauce
1 teaspoon dried oregano
3 cloves garlic, crushed
4 pounds chicken (or other meat), cut into 1 inch cubes
2 medium yellow onions, cut into 1 inch pieces
2 green bell peppers, cut into 1 inch pieces

In a large bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add chicken, onions, and green peppers, and stir to coat.

Cover, and refrigerate for 2 to 3 hours.

Preheat grill for medium-high heat. Thread chicken, peppers, and onions onto skewers.
Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.


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This is a recipe that Karen emailed to me a few weeks ago.  VERY TASTY.  They go really well with our Friday Night Nachos.

The Meat:

2 ½ lbs chicken wings (about 15)


½ cup hoisin sauce

¼ cup soy sauce

¼ cup liquid honey

1 tbsp dry sherry or chicken stock (I used sherry)

1 tbsp cider vinegar

2 large garlic cloves, minced


1. Honey garlic marinade: In large bowl, whisk together hoisin sauce, soy sauce, honey, sherry, cider vinegar and garlic.

2. Cut off wing tips at first joint, discard tips (or use for stock if you’re eager!). Separate wings at remaining joint, trim excess skin. Add wings to marinade; cover and marinate in refrigerator for at least 4 hours, turning occasionally. (make ahead: marinate in refrigerator for up to 1 day, turning occasionally). I put it all in a Ziploc bag to marinate.

3. Reserving marinade, arrange wings on rack on foil-lined baking sheet or on greased foil lined baking sheet. This will work better than a 9×13 pan. Spoon half of the marinade over wings. Bake in 400 F oven for 20 minutes. Turn and brush with remaining marinade; cook for about 20 minutes or until juices run clear when chicken is pierced.

4. Broil for about 1 minute per side or until wings are crisp and browned. (I probably broiled it for longer – this is important to get the skin crispy)

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Spanish Chicken And Rice

I got this from a Real Simple magazine and it is OH SO GOOD.


  • 1 Tbsp olive oil
  • 1 pound boneless chicken boobies, cut into 2 1/2 inch pieces
  • 1 medium onion, sliced
  • 1 pepper (green, red, whatever floats your boat), sliced
  • 2 cloves garlic, finely chopped
  • 1 cup dry white wine (with more for sipping)
  • 1 28-ounce can diced tomatoes
  • 1 cup white rice
  • 1 cup frozen peas
  • 1/4 cup fresh parsley, roughly chopped


HEAT the oil in a large saucepan over medium heat.

PAT the chicken with paper towels. Season with salt and pepper and cook until golden brown, 2 minutes each side.

ADD the onions and pepper. Cook, stirring occasionally until soft, about 5 minutes. Add the garlic and cook about 1 minute. Add the wine and the cans of tomatoes as well as their liquid. Add the rice, 1/2 tsp salt and 1/4 tsp pepper. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes.

Stir the peas into the concoction and cook, covered, until heated throughout, about 2 minutes.

Spoon onto plates and sprinkle with the parsley.

I added shrimp to mix it up, but think I may exclude it next time.

It was pretty tasty, regardless.


I would like to have taken a better photos, but Honey and my brother Lance were MOCKING ME FOR TAKING PHOTOS OF THE DINNER I MADE.

Maybe they should eat KD for dinner.



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Sweet and Tangy Chicken


1 small onion chopped
1/2 cup brown sugar
1/2 cup ketchup
1/4 cup salsa
1/8 tsp. cayenne


Pour this on top of a maximum of 4 chicken breasts (double if more). Bake at 350 degrees for 50min. Serve with basmati rice and corn. Easy and yummy.

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Enchiladas Fantastic

From Auntie Judy!

1 lb. ground turkey (or ground beef)

3 cups salsa, divided

1 (10 oz.) package frozen chopped spinach, thawed, squeezed dry

2 ½ tsp. ground cumin, divided

1/2 tsp. salt

1 (250 g.) pkg. cream cheese, cubed

12 flour tortillas (7 inch), warmed

1 (14 oz.) can diced tomatoes, undrained

1 cup shredded cheddar cheese

Optional toppings: shredded lettuce, black olives, diced avocado, sour cream

In a large skillet, cook turkey until no longer pink, breaking it into small pieces with a spoon. Drain excess fat. Add 1 cup of the salsa, the spinach, 1 1/2 tsp. of the cumin and salt. Cook and stir 5 minutes or until most of the liquid has evaporated. Add cream cheese stirring just until melted.

Spoon about 1/2 cup filling down centre of each warmed tortilla; roll up and place seam side down in a lightly greased 13X9 baking dish.

Combine tomatoes and remaining 2 cups salsa and 1tsp. cumin. Spoon over enchiladas. Bake at 350 F. for 20-30 minutes or until hot. Sprinkle with cheddar; return to oven 2 minutes. (I like to serve the cheddar from the table to sprinkle on each portion.)

Serves 6.

Judy’s notes:

1. The filling can be made ahead and refrigerated or frozen. Rewarm slightly to proceed.

2. Suggested toppings can be served as a salad.

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Peanutty Chicken

From Auntie Judy.

So so so so so so so so good!!!!!!!!!!!!!!!!!!!!!!!!!

4 boneless chicken breast halves, cut in strips

(drain on paper towel to remove excess moisture for best browning)

Pam or oil for sauteing


3 – 4 Tbsp. finely chopped onion

2 garlic cloves, chopped fine (use a garlic press!!)

1 – 2 tsp. sweet chili sauce – Asian food section of store

1/2 cup crunchy peanut butter (use smooth if necessary)

2 Tbsp. fresh lime juice (1 lime) – microwave lime for 20 sec. for more juice

grated rind of lime, optional – for enhanced lime flavour

1 – 2 tbsp. soy sauce (or more to taste)

1 Tbsp. grated fresh ginger

1 can (400 ml.) coconut milk

Saute chicken strips. Remove to a separate plate.

Saute onion and garlic in drippings over medium heat until softened but not browned. Add remaining ingredients in order. Stir well to mix. Taste and adjust flavours!!! Add chicken strips and simmer for about 20 minutes. Serve with rice.

Judy’s notes:

Chicken breasts cut into strips very easily when partially frozen. Cut across the grain with a sharp knife.

Whenever you need chopped onion in a recipe, chop a whole large onion. Use what you need, then store the rest in an airtight container or freezer bag for next time. Saves time next time.

USE A FRESH LIME!! The difference in flavour is incredible and they are so inexpensive at produce markets. Get a juicer if you don’t have one! For the grated rind, one of those “V” shaped vegetable peelers that has a grater in the handle is perfect.

Fresh ginger keeps well wrapped in plastic wrap in the fridge or can be frozen and then grated from the frozen state, if necessary. Peeling is optional. So easy to have on hand. Use the same grater as mentioned above.

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Baked Havarti Chicken

Dayna got this one from Allrecipes.com and made it for Austin. Now, there’s apparently talk of a wedding 🙂


4 boneless, skinless chicken breast halves
1 (8 ounce) package sliced fresh mushrooms
2 (4 ounce) cans whole green chili peppers, drained, and sliced lengthwise
4 ounces sliced Havarti cheese with dill
Italian dressing
Greek seasoning (optional)
1 tablespoon butter
1 tablespoon white cooking wine
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt


Preheat oven to 400 degrees F (200 degrees C).
Marinate chicken in Italian Dressing and Greek Seasoning, if using, for a minimum of 30 minutes.
Place chicken in a 9 x 13 inch baking dish. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until no longer pink in center and juices run clear.
Shortly before chicken is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt, and bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed.
Remove chicken from the oven. Lay green chili slices on top of each breast, then top each chili with a slice of cheese. Return to the oven until cheese has melted.
Remove chicken from the oven, top with mushrooms and their pan juices, and serve.

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