Archive for the ‘CHICKEN & TURKEY’ Category
Beer Oven-fried Chicken
November 29, 2020 Lee
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Beer Oven-fried Chicken

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven

Ingredients
  

  • 1⅓ cups pale ale
  • 2 tablespoons buttermilk
  • 1¼ cups panko breadcrumbs
  • ½ cup Parmesan cheese, grated
  • 2 chicken breasts, made into 4 cutlets
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

  • Take each chicken breast, slice in half horizontally.
  • Place a half of breast in between plastic wrap and slightly flatten with the flat side of a meat tenderizer, to make a uniform thickness across the cutlet. Repeat with the 3 remaining pieces.
  • Preheat your oven to 200° C (400° F). Line a baking sheet with foil.
  • In a shallow bowl, add the ale and buttermilk and stir together. In another shallow bowl, add the panko and cheese and mix together.
  • Sprinkle a cutlet with salt and pepper, dip in ale mixture, then in panko mixture. Place on the prepared baking sheet. Repeat with remaining cutlets.
  • Bake for 25-30 minutes or until cutlets are no longer pink in the center.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Beer-brined Chicken
November 29, 2020 Lee
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Beer-brined Chicken

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Passive Time 2 hours
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven

Ingredients
  

  • 4 cups water, (1 quart)
  • 3 cups stout, or dark beer
  • 2 cups apple juice
  • ½ cup sea salt, plus ½ teaspoon, divided
  • ½ cup light brown sugar, packed
  • 1 teaspoon paprika
  • 1 sprig fresh rosemary, plus 1 tablespoon chopped, divided
  • 1 bay leaf
  • 1 whole chicken, (about 2 kilos / 3½-4 lbs)
  • ¼ cup butter, melted, (¼ block / ½ stick)
  • ¼ teaspoon black pepper

Instructions
 

  • In a large pot, chicken, add the water, stout, apple juice, ½ cup salt, brown sugar, paprika, rosemary sprig, and bay leaf. Stir to mix together and salt and sugar dissolved.
  • Add the chicken to the pot, cover, and place in the fridge for at least 2 hours or as long as 4 hours.
  • When you are ready to cook, preheat your oven to 220° C (425° F). Place a rack in a baking pan, and you will need some foil.
  • Remove the chicken from the brine, drain, and pat dry. Tie the legs together to keep the best shape. Place chicken in the pan, cover loosely with foil, bake for 45 minutes.
  • While the chicken is baking, to a small bowl, add the butter, chopped rosemary, ½ teaspoon salt and black pepper.
  • After 45 minutes, remove the foil from the chicken, set the foil aside, and brush the butter mixture over the chicken. Bake uncovered for 15-20 minutes or until cooked through.
  • Remove chicken to a cutting board and cover loosely with the foil you set aside. Let stand for 10 minutes, then cut into pieces and place on a serving platter.
  • Serve with sides of your choice.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Sesame Hoisin Beer-can Chicken
November 27, 2020 Lee
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Sesame Hoisin Beer-can Chicken

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 can beer, divided, (12 oz / 330 ml)
  • ½ cup hoisin sauce
  • 2 tablespoons honey
  • 1 tablespoon light soy sauce
  • 1 teaspoon chili garlic sauce
  • ½ teaspoon sesame oil
  • 1 whole chicken, (about 2 kilo / 3 ½-4 lbs)

Instructions
 

  • Prepare your grill for indirect cooking over medium heat.
  • In a small bowl, add 2 tablespoons beer, hoisin, honey, soy sauce, chili garlic sauce, and sesame oil. Mix together.
  • Gently loosen the skin on the chicken on the legs, thighs, and breast meat. Spoon half of the hoisin mixture evenly in between the meat and skin.
  • Pour off beer from the can until it is ⅔ full. Hold chicken upright with the opening of the cavity downward, insert beer can into the cavity.
  • Oil the grill. Place a drip pan on the grill, and place the chicken in an upright position in the drip pan, spread the legs as needed to hold the chicken in an upright position.
  • Cover and grill for 30 minutes. Brush chicken with remaining hoisin mixture, cover and grill for another 45-60 minutes or until chicken is cooked through.
  • Use tongs to move chicken and can to a cutting board, let chicken rest standing upright for 5 minutes.
  • Carefully remove can from chicken and discard. Cut chicken into pieces and place on a serving tray.
  • Serve with sides of your choice. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,GRILLED / BBQ / SMOKER
Maple & Beer Glazed Chicken
November 27, 2020 Lee
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Maple & Beer Glazed Chicken

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 2 hours
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 bottle wheat beer, divided, (12 oz / 330 ml)
  • ⅔ cup orange juice, divided
  • ¼ cup maple syrup, plus 2 tablespoons, divided
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, grated, divided
  • 6 chicken thighs, skin on, bone in, (about 1 kilo / 2+ lbs)
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 1 ¼ teaspoons salt
  • ¼ teaspoon black pepper

Instructions
 

  • To a large zip lock bag, add ¾ cup beer, ⅓ cup orange juice, 2 tablespoons maple syrup, lemon juice, garlic, and 1 teaspoon ginger. Squish the bag around to mix, then add the chicken. Squeeze out the air, seal, and turn the bag several times to coat the chicken. Place in the fridge for 2 hours to marinate. Turn the bag once in a while.
  • While the chicken is marinating, make the glaze. To a small saucepan, add the remaining 3/4 cup beer, ⅓ cup orange juice, ¼ cup maple syrup, and 1 teaspoon ginger. Place on medium high heat and bring to a boil, then reduce heat to medium. Simmer 4 minutes or until slightly thickened.
  • In a measuring cup, whisk together the cornstarch into 2 teaspoons of cold water to make a slurry. Stir the slurry, salt, and pepper into the glaze, increase heat to high and boil 1 minute or until thickened. Remove from heat and set aside.
  • Prepare your grill for indirect cooking over medium heat. Lightly oil grill.
  • Remove chicken from bag, discard marinade. Place chicken skin side down on indirect part of grill. Grill 10 minutes.
  • Turn thighs over and generously brush with glaze, and grill for 5 minutes. Repeat the turning and brushing 4 more times.
  • Check chicken to ensure it is cooked through, if not, just continue grilling for another 5-8 minutes.
  • Remove chicken to a serving tray.
  • Serve with your choice of sides. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,GRILLED / BBQ / SMOKER
Grilled Chicken Breast Sandwiches
November 26, 2020 Lee
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Grilled Chicken Breast Sandwiches

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 2 hours
Total Time 2 hours 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 4 chicken breasts, boneless, skinless, (140-170 g / 5-6 oz)
  • ½ cup lager
  • 3 tablespoons Dijon mustard
  • 1 tablespoon paprika
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 English muffins, toasted
  • grilled onions, optional

Instructions
 

  • In a large zip lock bag, add the chicken, lager, mustard, paprika, oil, garlic, and basil. Squeeze out as much air as possible, seal the bag, and turn the bag several times to coat the chicken. Place in the fridge for 2 hours to marinate. Turn the bag several times while the chicken is marinating.
  • Prepare your grill for direct heat cooking over medium heat.
  • Remove chicken from the bag, discard the marinade. Sprinkle chicken with salt and pepper.
  • Lightly oil the grill. Place chicken on the grill directly over heat. Cover and grill for 4-6 minutes on each side or until no longer pink in the center. Remove from the grill.
  • Serve on toasted English muffins, topping each with grilled onions if desired. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,GRILLED / BBQ / SMOKER
Cajun BBQ Beer-can Chicken
November 25, 2020 Lee
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Cajun BBQ Beer-can Chicken

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Passive Time 1 hour
Total Time 3 hours
Course Main Dish
Cuisine American
Servings 12 servings

Equipment

  • Grill, Charcoal or Gas
  • Marinade Injector

Ingredients
  

  • 4 cans beer, (12 oz / 330 ml)
  • 1 ½ cups BBQ sauce
  • ¾ cup Cajun seasoning, or Southwest seasoning mix
  • 3 whole chickens, (3-4 lbs / 1 ½-2 kilos each)
  • 12 sprigs fresh thyme

For the Cajun BBQ Sauce

  • 1 cup BBQ sauce
  • ½ cup beer
  • ¼ cup butter, (¼ block / ½ stick)
  • 1 tablespoon Cajun seasoning, or Southwest seasoning mix

Instructions
 

  • In a mixing bowl, mix together 1 can of beer, 1½ cups BBQ sauce, and ½ cup of Cajun seasoning.
  • Follow the manufacturers instructions on filling your marinade injector. Inject chickens in several places at least 1 inch deep.
  • Place chickens in zip lock bags, divide any remaining marinade between the bags and pour in. Seal bags and place in the fridge to marinate for 1-3 hours, or even overnight.
  • While the chickens are marinating, prepare the Cajun BBQ Sauce. In a saucepan, add 1 cup BBQ sauce, ½ cup beer, butter, and 1 tablespoon Cajun seasoning. Place on medium low heat and mix together, simmer for 5 minutes. Remove from heat, allow to cool, then cover and place in the fridge until serving. Use the beer from the next step.
  • Open the remaining 3 cans of beer, pour out about ½ cup beer from each can, then use a can opener and punch several holes in the tops of the cans. Spoon about 1 tablespoon Cajun seasoning into each can and insert 4 sprigs of thyme into each can.
  • Prepare your grill for indirect cooking on medium high heat (180° C / 350° F).
  • Remove chicken from bags and discard bags and marinade. Place 1 can into the cavity of a chicken and place the can upright, arrange the legs to hold the chicken upright. Repeat with other chickens.
  • Place chickens upright on the grill over indirect heat. Cover grill and allow the chickens to cook for about 1 ½ hours or until a meat thermometer reads 83° C (180° F) internal temp. Cover chickens with foil if they become too browned during the cooking time.
  • Remove chickens from the grill and allow to rest 10 minutes. Use tongs to carefully remove the cans.
  • While the chickens are resting, reheat the Cajun BBQ Sauce.
  • Cut each chicken into quarters, serve with the hot Cajun BBQ Sauce and sides of your choice, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,GRILLED / BBQ / SMOKER
Turkey Meatballs with Summer Squash
June 16, 2020 Lee
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Turkey Meatballs with Summer Squash

I found this recipe on a bag of Kroger Turkey Meatballs. This is a basic recipe for an easy dinner, and is wide open to changes you want to make, such as roasting the vegetables instead of frying, changing the gravy, etc. Summer squash can mean several types of squash, for this, I am using yellow crookneck and zucchini. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 package turkey meatballs, I used Kroger brand, (26 oz / 737 g), Shortcut
  • 1 large zucchini
  • 1 large summer
  • 2 cloves garlic, smashed and minced
  • 1 packet turkey gravy, or chicken gravy, Shortcut
  • salt and pepper, as desired, to taste
  • extra light olive oil, as needed

Instructions
 

  • Rinse the zucchini and summer squash, if the squash you find are small, just use several of them. For large squash, slice in half lengthwise, then slice each part into 1/4 inch or less half moons. For smaller squash, just slice into 1/4 inch or less rounds.
  • Heat about 2 tablespoons of olive oil in a large non stick pan. When hot, add the squash and garlic. Season with salt and pepper as desired.
  • Cook the squash, turning often, until softened and tender.
  • While the squash is cooking, heat the meatballs by spreading them out on a microwave proof plate, cover, and microwave for 2 minutes, turn them, and microwave for another 2 minutes.
  • Prepare the gravy according to the packet instructions when the squash is looking almost done.
  • When the squash is cooked, the gravy is cooked, go ahead and microwave the meatballs for 1 minute.
  • Set all the items on the table and let everyone help themselves, spoon gravy over the meatballs, enjoy.

Notes

This is low cost in the US (I used Kroger turkey meatballs that I bought when they were on sale), but any kind of meatball would work well. Back in Thailand I will be making this often but will use homemade chicken meatballs.
Shortcut: All Purpose Chicken Meatballs, Gravy Mix.
Variants: 1. Use chicken or beef meatballs / gravy. 2. Roast the squash instead of frying.
Adapted from a recipe on the package of meatballs.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY,MEATBALLS
Chicken Wings in Cerveza
June 16, 2020 Lee
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Chicken Wings in Cerveza

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. These sound very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 2 hours 55 minutes
Course Appetizer
Cuisine American
Servings 6 servings

Ingredients
  

  • 750 grams chicken wing drummets, or middle wings, (1 1/2 lbs)
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/8 teaspoon black pepper
  • 1 bottle beer, Mexican beer if available, (12 oz / 330 ml)

Instructions
 

  • Rinse wings and place in a mixing bowl, sprinkle with salt, pepper, and thyme. Pour beer over the wings, toss to coat. Cover and place in the fridge for 2-6 hours.
  • When ready to cook, preheat your oven to 190 C (375 F), line a baking sheet with foil, and spray foil with cooking spray. The foil makes for easy cleanup.
  • Drain the wings and reserve the marinade. Arrange the wings in a single layer on the baking sheet.
  • Bake for 40 minutes, turning and basting the wings several times during the cooking. Do not baste during last 5 minutes of cooking. Discard any marinade leftover.
  • Serve and enjoy.
APPETIZERS / SNACKS,CHICKEN & TURKEY
Best Chicken Enchiladas
May 1, 2020 Lee
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Best Chicken Enchiladas

Natasha's Kitchen, Natasha Kravchuk, United States.
This recipe comes from a friend, and it is delicious! I made this with red sauce as well as green sauce. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine Mexican
Servings 8 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 8 flour tortillas, 7-8 inch size is perfect
  • 1 kilo chicken breasts, or thighs, (2 lb)
  • 113 grams Cream cheese, room temperature, (4 oz / ½ block)
  • ⅓ cup sour cream, Shortcut
  • 1 can diced green chilies, mild, with juice, (113 g / 4 oz)
  • 2 cans red enchilada sauce, mild, (283 g / 10 oz cans), Shortcut
  • 1 teaspoon salt, divided
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 2½ cups Mexican cheese blend, divided

Instructions
 

  • If the chicken is already cooked, go ahead and shred that. If the chicken is not cooked, add chicken to a pot, cover by 1-2 inches of water and sprinkle in ¾¾ teaspoon of salt. Bring the pot to a boil and cook the chicken for 8-10 minutes or until cooked through. There, you just cooked chicken and made a basic broth. If you have time, allow the chicken to cool in the water to room temperature, this will give you juicy chicken. Remove and shred the chicken, pour the liquid through cheese cloth and reserve that for use in another recipe.
  • Preheat your oven to 200° C (400° F) and get out a 9x13 baking dish.
  • In a large mixing bowl, add the cream cheese, chilies, enchilada sauce, ¼ teaspoon salt, pepper, garlic powder, and paprika. Beat until combined. Remove ⅓ of sauce to a smaller bowl and set that aside.
  • To the large bowl, add the chicken and 2 cups of the cheese, and fold into the sauce until combined.
  • Lay out a tortilla, add ⅛ of the filling down the center of the tortilla.
  • Fold one side over the middle.
  • Roll the tortilla tightly in the same direction as the first fold. Place tortilla seam side down in the baking pan.
  • Repeat with remaining tortillas.
  • Pour the reserved enchilada sauce over the top of the tortillas.
  • Sprinkle with remaining cheese (or more as desired).
  • This step is optional, but the family really likes cheese so I added sliced Pepper Jack to half the pan, and the other half with Colby slices, worked perfect!
  • Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes or until the cheese is melted on top.
  • Serve with toppings of your choice, and enjoy. I doubled the recipe, made one pan with red sauce, and one with green sauce, both were well liked and either one is highly recommended.

Notes

Low cost per serving.
Shortcuts: Sour Cream, Enchilada Sauce.
Variants: 1. Use green enchilada sauce in place of red sauce. 2. Add sliced cheese to the top before baking, I used Pepper Jack and Colby.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,: MEXICAN,CHICKEN & TURKEY
Cilantro Lime Chicken II
April 28, 2020 Lee
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Cilantro Lime Chicken II

A great sound chicken recipe, on my to make and taste list for sure. Simply prepare the marinade, marinate the chicken (any pieces you want), and cook the chicken (grill, bake, or broil), how simple is that?
Print Recipe
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 kilogram chicken breasts, boneless, or thighs, (2 lbs)
  • 1 lime, for serving

For the Marinade

  • 2 tablespoons lime juice, fresh preferred
  • 1/4 cup fresh cilantro, minced, plus some for garnish
  • 1 1/2 tablespoons honey
  • 2 cloves garlic, smashed and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Add all marinade ingredients to a mixing bowl that will hold all the chicken and stir to combine.
  • Place the chicken into the marinade and mix them around to coat the chicken. Cover and place in the fridge for at 30 minutes and up to 2 hours, but NOT over 2 hours.

To Grill

  • Heat your grill to medium high heat. When hot, oil the grates and grill the chicken for 7-8 minutes, turn the chicken over and grill for 7-8 minutes more. Use a meat thermometer for a reading of 74 C (165 F) to indicate done.

To Bake

  • Preheat your oven to 200 C (400 F), line a baking sheet with foil or parchment paper, place chicken pieces on the baking sheet and back for 20-25 minutes, use a meat thermometer for a reading of 74 C (165 F) to indicate done.

To Broil

  • Line a broiling pan with foil, place grate over the foil, place chicken on the grate. Broil 5-6 minutes per side with the chicken 4 inches from broiler element. use a meat thermometer for a reading of 74 C (165 F) to indicate done.

To Bake Bone in Thighs

  • Preheat your oven to 220 C (425 F), remove chicken from marinade, reserving the marinade, and place chicken skin side down in a shallow baking pan, bake for 3-4 minutes to brown them up a bit. Turn the pieces over and bake for another 2 minutes.
  • Pour in the reserved marinade into the pan, bake for 20-25 minutes, use a meat thermometer for a reading of 74 C (165 F) to indicate done.
  • For any method used, when done, let rest for 5 minutes, then sprinkle with chopped cilantro leaves and serve with lime slices as desired. Enjoy.

Notes

Low cost per serving.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,GRILLED / BBQ / SMOKER