Brined chicken

I have recently heard how it is a good idea to brine one’s chicken before cooking it. I looked up a couple recipes and came up with my own idea based on what I had on hand. So here goes:
One half gallon Cold water
One cut up chicken
1/2 cup salt
2 tablespoons fresh rosemary
2 tablespoons fresh marjoram
2 tablespoons fresh chopped basil
1 teaspoon crushed red pepper
1 teaspoon Splenda or 2 tablespoons sugar

I use these herbs because it is what I had growing out back… You can use whatever suits your fancy!

Place the chicken pieces into the mixture of cold water herbs salt and sugar. Let it soak for three hours or so.
Then you can either grill it outside like I did, Or bake it inside in your oven. Before grilling it I did sprinkle on a little bit more seasoned salt and rubbed it with a little bit of olive oil.

It turned out very moist and delicious and everyone loved it! I will definitely be doing this again!




Chipotle Mango BBQ Chicken

Today I tried this recipe for chipotle mango bbq chicken. The recipe calls for making a cilantro chimicurri but that sounded like a bit too much so I was happy to make it with the mango salsa, marinating the chicken in it for six hours, and saving half of the salsa to heat and serve over chicken and rice. My mangoes were not quite ripe enough so I added a couple teaspoons of sugar to the marinade.



Chick breasts with fresh Mozzarella and Basil

I tried this recipe tonight and it was so easy and yummy! I marinated the chicken all day and followed the directions. But after I added the tomato basil and mozzarella I decided to stick it under the broiler for just a couple minutes. If you like your cheese a little melty and browned… it was good!


Low-carb fried chicken salad

Tonight I wanted something light and easy for dinner. I just love slice fried chicken breast on a salad but I’m on a low-carb diet, so what to do… put a handful of nuts in the blender and finely grind them. Dip the chicken breast on either side and then lightly fry in a little oil or butter. Assemble whatever salad ingredients you want and serve 🙂


Tostados Para Mi

Yesterday I made a batch of frijoles. A very simple version: pintos, water,salt,chipolte powder and bacon salt. It is very easy to do in the crockpot. We also seasoned a whole chicken and cooked it in “set it and forget it” fashion yesterday for dinner. Gotta love rotisserie chicken. Plenty of leftovers.

So thoughts of dinner come up for tonight. What to do? Why not tacos and for me tostados. Left over rotiss chicken and fresh frijoles… perfect ! Tacos/tostados are so easy to do. Fry up some corn tortillas,chop up tomatos,onions,lettuce, some cheese,add sour cream,salsa,hot sauce of choice and wah la! Two birds with one stone leftovers gone and a great light easy meal.


Another use for leftover chicken

What to do with this leftover chicken? Well.. It’s a rainy, chilly day. What’s better than soup?! Chicken noodle soup it is!
It is very easy to make.
Here is what I used:
Half a leftover rotisserie chicken ( about 4 cups cubed)
12 cups water
Enough bouillon (half chicken half vegetable to taste) I used more than the bouillon called for to make 12 cups stock.
3 stalks of celery coarsely chopped
3 carrots coarsely chopped
Half an onion finely chopped
2 tsp. poultry seasoning or to taste
Enough egg noodles as needed

Boil chicken carcass 2 hours and strain afterwards (saving stock).
Add all ingredients and spices (except egg noodles) to saved stock and simmer until veggies are tender.
Cook egg noodles per package directions and drain.
Serve noodles and add soup to bowl. I use this method for 3 reasons; so that the noodles do not get mooshy, especially if there is any soup left, if someone wants a lot of noodles or if someone does not want noodles.

We had grilled cheese sandwiches with this warm, aromatic soup.