Tag Archives: chicken

Bronzing and Oven Roasting- 4 Recipes for A Quick Meal

I don’t want to cook! So here are my go-to recipes for a fast and easy meal that has great flavor. Bronzing was developed by Chef Paul Prudhomme as a substitute for his blackening technique which cannot be done in a home kitchen due to the smoke and high heat. I use all his Magic Seasonings depending on the type of meat I cook. Some seasonings are hard to find, so I have included the recipe for Poultry Seasoning. It is good to make up and keep on hand, especially for days like this! Enjoy

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*Bronzed Chicken Breasts

Chef Paul Prudhomme invented the technique of blackened fishB a method not suitable for indoor home cooking since it produces so much smoke. His bronzing methods are just as delicious

Ingredients

  • 1 stick butter melted
  • 8 boneless skinless, chicken breast halves, well chilled
  • about 1 tablespoon plus 2 teaspoons Cajun Magic Poultry Magic in all

Instructions

  • Heat heavy griddle or large, heavy aluminum illet to 350 F, about 7 minutes over medium heat (2 inch flame) on gas stove, about 23 minutes over medium to medium-low heat on an electric stove. Or use an electric skillet.
  • Dip chicken in melted butter and sprinkle generously with about 2 teaspoon Poultry Magic. Lay chicken on hot griddle or skillet surface. Cook chicken until underside is bronze in color, 4 to 5 minutes. (Watch and you=ll see white line coming up sides as chicken cooks; when line is about one-half the thickness, chicken is ready to be turned.) Turn chicken and cook until done, about 4 to 5 minutes more. Serve immediately

Notes

Variation: Bronzed Trout- use fresh trout fillets or other firm-fleshed fish, about 2 inch thick at thickest part. Use Cajun Magic Seafood Magic
for seasoning.
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Poultry Seasoning

Recipe for Magic Poultry Seasoning
Course Main Course
Cuisine Cajun
Keyword Magic Seasoning
Author Paul Prudhomme

Ingredients

  • 2 tablespoons salt
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon sweet paprika

Instructions

  • Mix all seasonings together and store in a spice container.

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Oven Roasted Potatoes-No need to peel the potatoes!

Course Side Dish
Cuisine American
Keyword sweet potatoes
Servings 4

Equipment

  • baking sheet

Ingredients

  • 3 tablespoons olive oil
  • 3 to 4 cloves garlic minced
  • 4 medium baking potatoes cut into 1 inch pieces
  • 1/3 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup grated Parmesan cheese optional

Instructions

  • Combine first 5 ingredients in a 13x9x2 inch metal baking pan; toss gently to coat. Bake at 500 F for 25 minutes or until potatoes are tender, stirring every 10 minutes. Sprinkle with cheese; bake 5 additional minutes.
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Oven Roasted Broccoli

Course Side Dish
Cuisine American
Keyword broccoli
Servings 4

Equipment

  • baking sheet

Ingredients

  • 1 ½ pound broccoli florets
  • 1/3 cup Parmesan cheese
  • ¼ cup olive oil
  • 3 teaspoons minced garlic
  • ½ – ¾ teaspoon kosher salt
  • 1/4 teaspoon red chili flakes

Instructions

  • Preheat oven to 425 F. Lay broccoli florets onto a baking sheet covered with foil.
  • Season the broccoli with 1/4 cup Olive Oil, 3 tsp. Minced Garlic, 3/4 tsp. Kosher Salt, and 1/4 tsp. Red Chili Flakes. Put into the oven for about 20-25 minutes.
  • Sprinkle 1/3 cup Parmesan Cheese over the top of the broccoli and return to the oven until the cheese melts.
  • Remove from the oven and serve – super simple, easy, and delicious!

Notes

Some times i add an onion.

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    Pepperjack Stuffed Chicken Breasts

    My Culinary Arts Team competed at Region and State and made a meal which included Stuffed Chicken Breasts. Their description of the main dish inspired me to develop this recipe. Be sure to use a thermometer to check the doneness of chicken breasts so you won’t dry them out. Enjoy!

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    Pepperjack Stuffed Chicken Breasts

    Course Main Course
    Cuisine American
    Keyword chicken, spinach, stuffed
    Servings 4 servings

    Equipment

    • meat mallet
    • thermometer

    Ingredients

    • 4 boneless chicken breasts
    • 1 10 ounce pkg frozen spinach thawed
    • 1/2 cup sour cream
    • 2 cups pepper jack cheese shredded
    • 1 clove garlic minced
    • 4 slices bacon

    Instructions

    • Flatten each breast with a meat mallet to 1/2 inch thick.
    • Drain and squeeze spinach to remove as much moisture as possible.
    • Mix spinach, sour cream, cheese and garlic to make stuffing.
    • Place desired amount of stuffing on each breast. Rollup lengthwise and spiral wrap with one slice of bacon. Continue stuffing each breast and wrap with bacon.
    • Preheat oven to 350 degrees F. Roast chicken breast in oven until done or 165 degrees F. Finish under the broiler to brown. Serve immediately.

    Click here for Confetti Polenta

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      Grilled Chicken and Peppers

      For a quick and easy meal, try my Grilled Chicken and Peppers. It is the perfect entree to serve with pasta and a side. Enjoy!

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      Grilled Chicken and Peppers

      Inspired by Deena Damron
      Course Main Course
      Cuisine American
      Keyword chicken breast, mozzeralla cheese, peppers
      Cook Time 30 minutes
      Servings 4 people

      Equipment

      • large skillet with lid

      Ingredients

      • 4 boneless chicken breasts
      • 1 green bell pepper cut into strips
      • 1 large onion sliced and separated into rings
      • 4 slices Provolone cheese
      • olive oil
      • salt and pepper to taste

      Instructions

      • Heat a large heavy skillet to 350 degrees F about 7 minutes over medium heat on a gas range, or about 23 minutes over medium to medium-low heat on an electric range.
      • Place each chicken breast on a cutting board and slice horizontally to create two thin pieces. Lightly rub each piece of chicken on both sides with olive oil, salt and pepper. Place chicken in skillet and cook 3 to 4 minutes. Turn and cook other side 3 to 4 minutes. Watch for the white line coming up the sides as the chicken cooks. When it is about one-half the thickness, chicken is ready to turn.
      • Place the chicken on a warmed plate. Add 1 tablespoon of olive oil, peppers and onion to skillet and saute’ until tender crisp.
      • Push onion and pepper mixture to one side of the skillet and add cooked chicken, piling the pepper mixture on each piece. Remove from heat and place 1/2 slice of Provolone cheese on each piece of chicken. Cover with a lid until cheese melts. Serve immediately.

        Chicken Cacciatore

        Teaching a Foods Lab in one hour is a hard task, so I was always looking for recipes that could be made in two lab days. Chicken Cacciatore fit the bill. The sauce could be made one day and stored. Then it could be reheated while the pasta was cooking and then served. The recipe calls for chicken breasts or tenders, but when I first started teaching we used a whole chicken in this recipe and I even taught students how to cut up a chicken! My how times have changed.

        Do not fail to add the cooking wine. It is the key ingredient for flavor. You can use white wine but in class, we used cooking wine which has salt added. A little story about that- salt was added to cooking wine to keep the cooks from drinking and getting drunk! Enjoy.

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        Chicken Cacciatore

        Inspired by Betty Crocker Cookbook
        Course Main Course
        Cuisine Italian
        Keyword chicken, cooking wine, Parmesan cheese, pasta, tomatoes
        Servings 4 servings
        Author stevens1951

        Equipment

        • large skillet with lid
        • pasta pot

        Ingredients

        • 1 1/2 lbs. Chicken breasts or tenders
        • 1/4 cup olive oil
        • 1/2 cup flour
        • 2 cups thinly sliced onion rings
        • 1/2 cup green pepper
        • 2 cloves garlic crushed
        • 1 14 ounce can diced tomatoes
        • 1 8 oz can Tomato sauce
        • 1 teaspoon salt
        • 1/4 teaspoon oregano
        • 1/4 cup white cooking wine

        Instructions

        • Heat oil in large skillet. Coat chicken pieces with flour and cook in oil over medium heat 15 minutes until light brown. Remove chicken; set aside.
        • Add onion rings, green pepper and garlic to skillet; cook and stir over medium heat until onion and pepper are tender. Stir in remaining ingredients except wine. Add chicken to sauce. Cover tightly; simmer 20-30 minutes or until tender. Add cooking wine last 15 minutes of cooking. Serve over shell pasta. Sprinkle with fresh Parmesan. 4 servings.

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          Nasi Goreng (Indonesian Fried Rice)

          My first introduction to Nasi Goreng was at Odette’s home. This Indonesion fried rice is an everyday dish often made with ham. What makes it so delicious is Kecap or ketjap which is the sweet soy sauce used in her recipe. Later I found this recipe in a Johnson and Wales newsletter. The recipe called for soy sauce but I substituted the sweet soy sauce. After you try this recipe, you will not want to go back to using soy sauce. Enjoy!

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          Indonesian Fried Rice (Nasi Goreng)

          inspired by Chef Henkel, Johnson and Wales University
          Course Main Course
          Cuisine Indonesian
          Keyword chicken, egg, rice, soy sauce
          Servings 4 servings

          Equipment

          • wok with utensils
          • rice cooker

          Ingredients

          • 3 eggs beaten
          • 3 tablespoons vegetable oil divided
          • 1/2 teaspoon dried red pepper flakes
          • 1 clove garlic minced
          • 1/2 cup raw chicken breast sliced thin
          • 1/2 cup small shrimp peeled and deveined
          • 1/2 cup celery leaves and young stems cut into 1/2 inch pieces
          • 3 green onions cut into 1/2 inch pieces
          • 2 cups cooked rice cold
          • 1/2 teaspoon salt
          • 1 to 2 tablespoons sweetened soy sauce or to taste

          Instructions

          • Cook the rice ahead of time and cool.
          • Fry the eggs in one tablespoon oil to make a flat omelet. Allow to cool and slice into thin strips.
          • Put the remaining 2 tablespoons of oil in a large wok or frying pan. Heat and saute the pepper and garlicd for one minute. Add the celery and green onions and saute briefly. Add the chicken and shrimp and stir-fry until the shrimp turns pink. Add the rice, sweetened soy sauce and salthe and heat thoroughly. Garnish with egg strips and serve immediately.
          • Meat substitutions: ham, deli ham works really well and is quicker. Green bell pepper can be substituted for the celery.

          Note, this post includes affiliate links where I get a small commission if you make a purchase, at no additional cost to you.  The Kecap or Sweet Soy Sauce is a must to make this dish authentic. Sometimes it can be found in local Asian markets.Thanks for supporting Sarah Stevens!

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