Wonderfully Delicious Baked Chicken

Oven Roasted Baked Chicken

This is one of the best recipes for Baked Chicken that I have ever seen. Try it and I bet you'll be amazed at how very tender, delicious, and easy to make this wonderful baked chicken is.

1. 5- to 6-pound chicken at room temperature, wing tips removed.

2. 1 lemon, halved.

3. 4 whole garlic cloves.

4. 4 tablespoons unsalted butter, optional.

5. Ground Sea Salt, to taste.

6. Freshly ground black pepper, to taste.

7. 1 cup chicken stock, water, wine for optional deglazing

Place rack on second level from bottom of oven. Heat oven to 500°F (or for convection, reduce to 450°F).

Remove the fat from the tail and crop end of the chicken. Freeze the neck and giblets for stock. Reserve chicken livers for another use.

Stuff the cavity of the chicken with the lemon, garlic, and butter, if using. Season the cavity and skin with salt and pepper.

Place the chicken in a 12 x 8 x 1 1/2-inch roasting pan breast side up. Put in the oven legs first and roast 50 to 60 minutes, or until the juices run clear. After the first 10 minutes, move the chicken with a wooden spoon or spatula to keep it from sticking.

Remove the chicken to a platter by placing a large wooden spoon into the tail end and balancing the chicken with a kitchen spoon pressed against the crop end. As you lift the chicken, carefully tilt it over the roasting pan so that all the juices run out and into the pan.

Optional: Pour off or spoon out excess fat from the roasting pan and put the roasting pan on top of the stove. Add the stock or other liquid and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Let reduce by half. Serve the sauce over the chicken.

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Chicken And Dumpling With Mushrooms

This Chicken and Dumplings with the mushrooms added in is one of the best recipes I've ever had for chicken and dumplings. Let me caution you to have the water boiling before you add the dumplings to the water. If your water is boiling your dumplings will always turn out light and fluffy.

Ingredients

Chicken Stew:

1. 8 ounces Bacon, cut into 1/4" pieces

2. 1/4 cup all-purpose Plain Flour

3. 4 Chicken Leg Quarters (drumsticks with thighs; about 2 pounds)

4. Ground Sea Salt, freshly ground Black Pepper

5. 1 1/2 pounds Mushrooms sliced thin, I use button mushrooms

6. 1 medium Onion, chopped

7. 2 Tablespoons Minced Garlic

8. 1/4 cup Dry White Wine

9. 6 Sprigs Thyme

10. 2 Bay Leaves

11. 8 cups Chicken Broth

Dumplings and assembly:

1. 3/4 teaspoons Ground Sea Salt, plus more

2. 1 cup All-Purpose Flour

3. 2 teaspoons Baking Powder

4. 1/2 teaspoon Freshly Grated Nutmeg

5. 1/8 teaspoon Freshly Ground Black Pepper

6. 2 Large Eggs

7. 1/4 cup Whole Milk

For Your Chicken Stew:

Crisp bacon in a large Dutch oven over medium heat; transfer to a paper towel–lined plate.

Place flour in a shallow bowl. Season chicken with salt and pepper and dredge in flour. Working in batches, cook chicken, skin side down, in same pot over medium heat until deep golden brown and crisp (do not turn), 12–15 minutes. Transfer to a plate lined with paper towels so it will drain well.

Working in 2 batches, cook mushrooms in same pot, seasoning with salt and pepper and stirring occasionally, until brown, 5–8 minutes. Transfer to a bowl. Add onion and garlic to pot; cook, stirring occasionally, until onion is soft and translucent, 5–8 minutes.

Add wine to pot; simmer until reduced by half, about 5 minutes. Add chicken, bacon, thyme, bay leaves, and broth; season with salt and pepper. Bring to a boil, reduce heat, and gently simmer, partially covered, skimming occasionally, until chicken is falling off the bone, 2–2 1/2 hours. Add mushrooms and simmer until flavors meld, 10–15 minutes; season with salt and pepper.

For Dumplings and Assembly:

Bring a medium pot of salted water to a boil. Whisk flour, baking powder, nutmeg, pepper, and 3/4 teaspoons salt in a medium bowl. Whisk in eggs and milk (batter will be slightly lumpy). Reduce heat until water is at a strong simmer. Drop teaspoonfuls of batter into water; cook until dumpling are cooked through and doubled in size, about 5 minutes. Remove with slotted spoon; add to stew just before serving.

DO AHEAD: Stew (without dumplings) can be made 3 days ahead. Let cool; cover and chill.

This is an excellent chicken stew made with out the dumplings if you want to. Serve the cooked chicken stew over squares of corn bread in large bowls. Sprinkle the top of each bowl of chicken stew with fine grated hard boiled eggs.

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Oh So Wonderful Grilled Chicken Tacos

If you love tacos and want a taco that is going to make people stand up and pay attention then you need to make this wonderful recipe for grilled chicken tacos. I bet you'll make these as often as possible if you ever make them one time. Everyone I've ever made these for has asked me to make them again and again.

You will want to use a grill outdoors to cook the chicken on and you need a grill big enough to cook your chicken over indirect heat. This is where you cook the chicken on one side and the charcoal fire is over on the other side.

Your going to want to let your chicken breast pieces thaw out and then sprinkle them with lime juice and then sprinkle them well on each side with taco seasoning. Cook until your sure their done on one side and then flip them over. Don't over cook your chicken. Remove from heat when they are done and slice them up into bite size pieces.

Your going to want the below ingredients to also go on the grilled chicken tacos.

1. White Mexican Cheese Crumbled Up.

2. Freshly Chopped Up Cilantro.

3. Fine Diced Tomatoes.

4. Green Bell Peppers Sliced Very Thin.

5. Red Bell Peppers Sliced Very Thin.

6. Sliced Jalapeno Peppers.

7. Mix Mayonnaise with fresh lime juice to make a lime mayonnaise to go on your grilled chicken tacos.

8. Salt And Pepper To Taste.

9. Fine Diced Green Onions.

10. Fine Shredded Lettuce.

Offer Salsa on the side.

Make sure that you get those chicken breasts wet with fresh lime juice and then sprinkle with the taco seasoning. Cook it on the grill but don't flip your chicken to often.

Use flour tortillas to build your grilled chicken tacos in. If there is a ingredient in the list you don't like leave it off.

These are truly some of if not the best Grilled Chicken Tacos that you'll ever eat in your life. I just love these and I bet you will to.

Crockpot Pineapple Chicken

Here we have a really easy recipe for Crockpot Pineapple Chicken that your sure to enjoy.

Crockpot Pineapple Chicken

Ingredients

1. 3 Cups Chicken Thighs Or Breast cut up in small bite size pieces.

2. 1 14 - 15 Oz. Can Pineapple Tidbits in the juice.

3. 1 Medium Sweet Onion diced up very small.

4. 1 Tablespoon Soy Sauce.

5. 1 Cup Coconut Milk.

Put your chicken in the bottom of the crock pot and then all the other ingredients go on top of the chicken. Set your crock pot on high and let it cook for 4 - 5 hours until the chicken is done and the liquid is thickened.

Serve over hot buttered white rice for a really tasty treat.

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Grandmas Chicken Casserole Recipe

If your looking for a really delicious Chicken Casserole Recipe you can't go wrong with this wonderful recipe for Grandma's Chicken Casserole Recipe. Oh man this is a really delicious recipe and its so easy to make. And its one of the best chicken casseroles you'll ever eat.

Ingredients Needed For Your Grandma's Chicken Casserole

1. 3 cups cooked chicken, chopped

2. 2 cans (10.75 oz each) cream of chicken soup

3. 2 cups shredded Cheddar cheese

4. 3 cups Progresso™ panko crispy bread crumbs or any dry stuffing mix

5. 6 tablespoons butter or margarine, melted

Directions

1. Heat oven to 350°F.

2. Place chicken in bottom of ungreased 13 x 9-inch baking dish. Spoon soup evenly over chicken and top with shredded cheese.

3. In medium bowl stir together melted butter and breadcrumbs. Sprinkle over baking dish. Bake 35 to 40 minutes or until bubbly.

Kids and adults both love this delicious chicken casserole. I like to make this casserole with chopped up skinned, boneless chicken thighs. I think the chicken thigh meat has a lot more flavor than you will ever get with chicken breasts. But you can make this casserole out of chicken breasts if you want to.

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Baked Barbecue Chicken Thighs

Here we have some of the most delicious barbecued chicken that your ever going to make and taste in your life. Make your barbecued chicken out of skinless boneless chicken thighs for the best result.

1. 4 Chicken Thighs, skin and bones removed.

2. 1/2 cup hot (spicy) Ketchup

3. 1 tsp Red Wine Vinegar

4. 1 tsp Soy Sauce

5. 1 Tbsp Brown Sugar

6. 1 Tbsp Minced Fresh Garlic.

7. 1 tsp Paprika

8. Ground Sea Salt.

Instructions For Making Your Baked Barbecue Chicken Thighs

Preheat oven to 350 degrees

Wash chicken thighs, pat dry with paper towel and season with ground sea salt.

In a small bowl, combine hot ketchup, red wine vinegar, soy sauce, brown sugar, garlic and paprika. Coat both sides of chicken thighs with this mixture.

Place chicken, skin sides up, in an oiled baking dish and bake in the oven for about an hour or until chicken thighs are cook through. Baste chicken every 20 minutes with pan juices.

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The Worlds Best Crock Pot Chicken

Here we have a recipe for what I consider is the World's Best Crock Pot Chicken. If your looking for a really easy to make recipe for making one of the most delicious recipes ever in the crock pot then you need to check out this delicious crock pot chicken recipe.

The World’s Best Chicken

1. 4 Boneless, Skinless Chicken Breasts, use skinned boneless chicken thighs if you wish.

2. ½ cup Dijon Mustard.

3. ¼ cup Maple Syrup.

4. 1 tablespoon Red Wine Vinegar.

5. Salt & Black Pepper to taste.

6. Rosemary, dry powdered or fresh.

To make this in the slow cooker, combine all ingredients and cook on low for 3-4 hours.

I like to make this chicken dish with skinned boneless chicken thighs because to me they have much more flavor than chicken breasts. I usually serve this particular chicken dish over Saffron Rice. I usually serve steamed asparagus along with the meal. Cheddar Bay Biscuits go very good with this meal also.

The Best Damn Chicken Wings You'll Ever Put In Your Mouth

There is no need to confine chicken to the main course platter. Chicken pieces, especially chicken wings, have become one of America's best-loved appetizers. Chicken wings are easy to prepare and easy to eat.

Below you'll find some of the best recipes ever for chicken wings so why not get busy making chicken wings tonight.

Oven Fried Chicken Wings

Ingredients

1. 6 Tablespoons Butter Or Margarine

2. 2/3 Cup Dried Bread Crumbs

3. 2/3 Cup All Purpose Plain Flour

4. 1 Teaspoon Ground Sea Salt

5. 1 Teaspoon Dried Crushed Rosemary

6. 1 Teaspoon Black Pepper

7. 1/2 Cup Butter Milk

8. Chicken Wings

Instructions For Making Your Chicken Wings

1. In a roasting pan in a 425 degree oven melt your butter or margarine and remove from the oven.

2. On waxed paper, mix next five ingredients. Pour your buttermilk into a small bowl. Dip one wing at a time in buttermilk and then into the crumb and flour mixture.

3. Place chicken wings in the melted butter or margarine in the pan. Bake 30 - 35 minutes turning your chicken wings over with a fork about half way through the cooking time.

Serve with Ranch Dressing and small celery and carrot sticks.

Buffalo Style Chicken Wings

This appetizer was invented in Buffalo New York and it has become one of the most popular ways to cook chicken in the world. Most people agree that chicken wings are one of the most delicious ways to fix chicken wings ever.

You'll want to serve these zesty wings with celery sticks, and blue cheese dressing for one of the most delicious chicken dishes in the world.

Ingredients For Buffalo Chicken Wings

1. 1 Cup Sour Cream.

2. 1 4 Oz. Pkg. Crumbled Blue Cheese.

3. 1/4 Cup Chopped Parsley.

4. 1/4 Cup Mayonnaise.

5. 1 Tablespoon Milk.

6. 1 Tablespoon Lemon Juice.

7. 3 Pounds Chicken Wing Drumettes.

8. 2 Cups Flour.

9. 1 Teaspoon Black Pepper.

10. 1 Teaspoon Ground Sea Salt.

11. Oil For Frying The Chicken Wings.

Mix the first 6 ingredients in a covered bowl and refrigerate until well chilled before dipping your chicken wings and carrot and celery sticks in it.

You'll want to mix the flour, salt, and pepper and shake the chicken wings in a bag in the flour mixture to coat the chicken wings well. Fry in 350 degree oil until they are done and well browned.

You'll want to mix 6 tablespoons of melted butter or margarine with 3 tablespoons of hot sauce and put the cooked chicken wings into a large bowl. Pour the butter or margarine and the hot sauce over the chicken wings. Stir to coat very well.

Serve your chicken wings, celery sticks, carrot sticks, and homemade blue cheese dressing on plates and I bet your guests will just love the homemade Buffalo Chicken Wings you just cooked. Oh man those are some wonderful chicken wings.

Worlds Best Fried Chicken Recipe

My late Grandmother Hattie taught me how to make the best fried chicken in the world. If you want to make the best fried chicken in the world then you will want to make this wonderful recipe for fried chicken.

Ingredients For Your Fried Chicken

1. Three Quarts Water.

2. One Tablespoon Ground Sea Salt.

3. One Fryer Cut Up.

4. One Teaspoon Ground Sea Salt Divided.

5. One Teaspoon Ground Black Pepper Divided.

6. One Cup All Purpose Plain Flour.

7. Two Cups Vegetable Oil.

8. One Fourth Cup Bacon Drippings.

Instructions For Making The Worlds Best Fried Chicken

Combine 3 quarts water and 1 tablespoon of salt in a large bowl. Add the chicken and cover and chill in the refrigerator for 8 hours.

Drain chicken, rinse with cold water and pat dry with paper towels.

Sprinkle 1/2 teaspoon salt, and 1/2 teaspoon black pepper over the chicken. Combine flour and remaining salt and pepper in a large zip lock bag.

Place 2 pieces of the chicken in the bag and seal. Then shake to coat well. Remove chicken and repeat procedure until you have all the chicken coated.

Combine the oil and bacon grease in a electric frying pan.

Heat to 360 degrees or as close as possible.

Add chicken a few pieces at a time, skin side down. Cover and cook 6 minutes then uncover and cook 9 more minutes. Turn the pieces of chicken over and cook for 6 more minutes covered. Uncover and cook for 9 more minutes turning all the chicken over during the last 3 minutes to make sure it gets even browning. Drain on paper towel and serve as soon as possible.

I guarantee you that this will be the best fried chicken you will ever eat.

I like to serve this chicken with Homemade Mashed Potatoes and Green Bean Casserole. Click those links for those recipes. I promise you those are the best mashed potatoes and green bean casserole that you will ever taste. And yes I do mean ever.

Be sure to serve the Worlds Best Coconut Cake with this recipe. Click that link for the recipe.

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All Photos And Recipes On This Blog Are By Nosycat World Media Productions And Blog Owner Thomas Byers. If you link to this post you have permission to use the images. If you need to contact us you can do so by writing to us at Nosycat World Media Productions, 114 Wells Road, Lawndale N.C. 28090. If your writing about a post include the URL to the post.

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Honey Mustard Bacon Chicken Tenders Recipe

You will need for this recipe Oriental Powdered Mustard, Honey, Soy Sauce, Powdered Garlic, Bacon, and Toothpicks.

In a large bowl combine 2 tablespoons of Oriental Powdered Mustard, 1/2 cup of honey, 1/4 cup of soy sauce,and two tablespoons of powdered garlic.

I use skinned boneless chicken thighs and I cut each skinned boneless chicken thigh up into three to four pieces. I usually do about a pound of skinned boneless chicken thighs. I put the chicken in the bowl of marinade and cover it. I then put it in the refrigerator for 4 hours to over night. You will need to stir the chicken in the bowl a few times while it is marinading to make sure it all gets some of the marinade.

You can use chicken breasts for this recipe but I think the chicken thigh meat has much better flavor.

The next day I pour the marinade off the chicken and then wrap each piece of chicken thigh with a piece of bacon and secure it with a toothpick. I then grill the chicken on a hot grill until the chicken and bacon are both done. I promise you that this is some of the best chicken you will ever eat and yes I do mean ever.

Sprinkle with ground sea salt and ground black pepper to taste. This makes this chicken so very delicious. I now always use ground sea salt rather than regular table salt. I use course ground sea salt when ever I can find it.

I like to serve this grilled chicken with grilled mixed vegetables with sliced up mushrooms grilled with them, and Cheddar Bay Biscuits. Click that link for a wonderful recipe of mine. The Worlds Best Coconut Cake can be found by clicking that link and it would go perfect with this meal.

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All Photos And Recipes On This Blog Are By Nosycat World Media Productions And Blog Owner Thomas Byers. If you link to this post you have permission to use the images. If you need to contact us you can do so by writing to us at Nosycat World Media Productions, 114 Wells Road, Lawndale N.C. 28090. If your writing about a post include the URL to the post.

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The Best Ever Marinated Chicken Thighs

Most people still don't realize it but chicken thighs have much more flavor than chicken breasts. You can remove the skin and the bone and you have a wonderful flavorful piece of chicken.

Ingredients For Your Marinated Chicken Thighs

1. 2 Tablespoons Worcestershire Sauce.

2. 2 Tablespoons soy sauce.

3. 2 Tablespoons teriyaki sauce.

4. 1 teaspoon liquid smoke flavoring.

5. 1 Tablespoon molasses.

6. 1 Tablespoon toasted sesame seeds.

7. 1 Tablespoon light brown sugar.

8. 1 teaspoon paprika.

9. 1 teaspoon powdered garlic.

10. 1 tablespoon minced garlic.

11. 1/4 Cup olive oil.

12. 8 skinless, boneless chicken thighs

Preparation For Your Chicken Thighs

Mix together Worcestershire sauce, soy sauce, teriyaki sauce, liquid smoke and molasses in a resealable plastic bag until the molasses has dissolved. Add the sesame seeds, brown sugar, paprika, powdered garlic, minced garlic, and olive oil; mix well. Add the chicken and coat it well with the marinade. Seal the bag and place it on a plate. Marinade in the refrigerator for 4 hours, turning occasionally.

Preheat an outdoor grill for medium heat.

Remove the chicken from the marinade and shake off excess. Grill on preheated grill until the chicken has reached an internal temperature of 165 degrees and chicken is firm and opaque about 12 minutes per side. Discard any remaining marinade.

You can if you wish cut the chicken thighs up in small bite size pieces and put the pieces of chicken on bamboo skewers. Or you can slice the chicken into real thin strips and serve the chicken with heated Pita Bread for a delicious sandwich. If you go the Pita Bread route be sure to offer shredded lettuce, diced tomatoes, diced onions, and sour cream with the heated Pita Bread. This makes a oh so wonderful sandwich.

Before It's News, One Of The Best Sites Ever

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Does A 60 Foot Shark Swim In The Ocean

Something large is attacking people , even large fishing boats in the ocean. What is it and where did it come from. Has it always been there. Is it a 60 foot shark.

Click Here To Watch The Video Of The 60 Foot Shark

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All Photos And Recipes On This Blog Are By Nosycat World Media Productions And Blog Owner Thomas Byers. If you link to this post you have permission to use the images. If you need to contact us you can do so by writing to us at Nosycat World Media Productions, 114 Wells Road, Lawndale N.C. 28090. If your writing about a post include the URL to the post.

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Chicken And Dumpling Casserole

Ingredients For Your Chicken And Dumpling Casserole

1. 3 tablespoons oil

2. 1 cup chopped onion (about 1 medium)

3. 1 cup chopped celery (about 2 stalks)

4. 1 cup chopped carrots (about 2 small)

5. 3 cups chicken broth

6. 3 tablespoons flour

7. 2 cups cooked chicken, bite sized

8. 1 cup frozen green peas

9. salt and pepper (try 1/4 to 1/2 teaspoon)

DUMPLINGS

1. 1 cup flour

2. 2 teaspoons baking powder

3. 1⁄4 teaspoon salt

4. 1 large egg

5. 1⁄3 cup milk

Directions For Making Your Chicken And Dumpling Casserole

Heat oil in a large skillet and saute onions, carrots and celery until soft. Add a small amount of unheated broth to the flour and stir until smooth. Slowly stir in remaining broth and add to skillet. Stir over medium heat as the mixture thickens.

Add the chicken, peas, salt and pepper. Heat on low while making dumplings. Dumplings: sift the flour, baking powder and salt together into a mixing bowl. Add the egg to the milk and beat until well blended. Stir into the flour until well combined.

Pour the chicken mixture into a lightly oiled or sprayed casserole dish. Drop dumpling dough by spoonfuls onto chicken mixture. (makes about 8 dumplings)

Bake uncovered at 400 degrees for 15 minutes or until the dumplings are golden brown. Refrigerate leftovers within 2 hours.

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All Photos And Recipes On This Blog Are By Nosycat World Media Productions And Blog Owner Thomas Byers. If you link to this post you have permission to use the images. If you need to contact us you can do so by writing to us at Nosycat World Media Productions, 114 Wells Road, Lawndale N.C. 28090. If your writing about a post include the URL to the post.

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Chicken Pot Pie Cupcakes

Ingredients For Your Chicken Pot Pie Cupcakes

1. 1 chicken breast, poached and diced

2. 1 (14.5 oz) can cream of chicken soup

3. 1 cup Green Giant Valley Fresh Steamers frozen mixed veggies

4. 1 cup shredded cheddar cheese

5. 1 tablespoon Herbs De Provence

6. 1 teaspoon onion powder

7. 1 teaspoon garlic salt

8. 2 (10 oz) cans Pillsbury biscuits

Directions

Preheat your oven to 400ºF.

In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.

Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.

Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.

Let rest for about 3 minutes and dig in!

The World's Best Chicken Pot Pie

Click Here For The Worlds Best Chicken Pot Pie

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All Photos And Recipes On This Blog Are By Nosycat World Media Productions And Blog Owner Thomas Byers. If you link to this post you have permission to use the images. If you need to contact us you can do so by writing to us at Nosycat World Media Productions, 114 Wells Road, Lawndale N.C. 28090.

What Exactly Is a Crockpot?

The word 'crockpot' is a name which is actually a trademarked name, but is often used as a generic term. The terms 'crockpot' and 'slow cooker' have come to be used interchangeably.

'Rival' is the original holder of the trademarked term 'Crock-Pot'.

The Rival Crock-Pot / slow cooker has been one of the most important cooking tools for busy families since its introduction in 1971. Slow cooking is a great way to provide delicious home cooked meals for people and families on the go and produces flavorful meals time after time.

This appliance is made of fired clay and is usually glazed and surrounded by a metallic housing. It contains a controlled heating element to maintain the slow cooker temperatures which allow food to be cooked over longer periods of time.

Typically a slow cooker will have just two heat settings, and a glass lid is used to retain the heat and moisture. An important tip to be sure to follow is this: Don't lift the lid while it is cooking the food! Letting the heat escape in this way will add twenty minutes to the cooking time! The lid is important as it prevents escape of hot water vapor which would, if permitted, lead to lowering the internal water level, loss of heat and drying out of the contents.

A slow cooker works in a much different way than a pressure cooker which allows much higher temperatures than the boiling point of water. Because the lid of a slow cooker is on very loosely, the temperature inside will never get above the boiling point of water. Any vapor that does occur condenses on the lid and returns as moisture back onto the food.

Because of the nature of slow cooking, food can be cooked for longer than expected with no harm to the food. In fact, your meats become more tender when they are cooked like this over longer periods of time.

Recipes for these cookers must be adjusted to compensate for the nature of the cooking. Often water must be decreased. Most (probably all) come with recipe booklets. Many cookbooks with slow cooker recipes are available and there are numerous recipes on the Web. A small number of cookbooks seek to make complete dishes in a slow cooker using fewer than five ingredients while others treat the slow cooker as a serious piece of culinary equipment capable of producing gourmet meals. With some experience, timings and recipe adjustments can be successfully made for many recipes not originally intended for these cookers. The long, moist nature of the cooking method allows for lower quality cuts to be used.

And even though a slow cooker takes longer to cook the food, it will actually save you time! How is this possible? Well, you can quickly load the ingredients in the morning and turn it on. That right there is the bulk of your time -not very much! And at dinner time, your home will greet you with a flavorful aroma fit for a king or queen!

Three Ingredient Crock Pot Chicken

Here’s what you’ll need:

1• 3 small/medium potatoes, cleaned + skin left on (halved if small, quartered if medium –

2• 2 boneless + skinless chicken breasts

3• Italian salad dressing (Zesty is best)

4• salt + pepper

Place the potatoes at the bottom of the crockpot (veggies will take more time to cook than the meat so meat should always go on top!)

Drizzle with the Italian dressing (just enough to coat the potatoes)

Pour a little bit of water (¼ cup was enough for my small crock) over the potatoes.

Place the chicken breasts on top of the potatoes, folding in the small end if needed.

I seasoned first with some salt + pepper but it’s probably not needed. Drizzle some more Italian dressing on top of the chicken Put the lid on the crock and let it cook on low all day

I put this together in just a couple of minutes and started the crock at about 8 AM. When it was time to eat around 6 PM the potatoes were cooked and the chicken was falling apart.

In a larger crock pot you can double or even triple this recipe. I like to also make this recipe with skinned, boneless chicken thighs.

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All Photos And Recipes On This Blog Are By Nosycat World Media Productions And Blog Owner Thomas Byers. If you link to this post you have permission to use the images. If you need to contact us you can do so by writing to us at Nosycat World Media Productions, 114 Wells Road, Lawndale N.C. 28090.

Garlic & Lemon Chicken with Green Beans & Red Potatoes! Yum!

Ingredients

1. 6 tablespoons olive oil

2. 2 lemons, 1 thinly sliced,1 juiced

3. 1 tablespoon minced fresh garlic

4. 1 teaspoon kosher sea salt

5. 1/2 teaspoon freshly ground black pepper

6. 3/4 pound trimmed green beans

7. 8 small red potatoes, quartered

8. 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

9. Salt And Pepper To Taste Directions

Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet.

Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

This is some of the best lemon chicken you will ever eat in your life. It is so delicious. With the potatoes and green beans this is one of the best meals you'll ever make and eat in your life. There is no better meal than this one.

You Just Have To Make Cheddar Bay Biscuits To Go With This Chicken

Click Here For The Cheddar Bay Biscuits To Go With The Chicken

Sweet Chicken Bacon Wraps

1. 1 1/4 pound skinless, boneless chicken breasts (about 4 breast half's)

2. 1 pound sliced bacon

3. 2/3 cup brown sugar

4. 2 TBSP chili powder

5. 1/4 tsp cayenne pepper

Instructions

Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar, chili powder and cayenne pepper. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

TIPS

Do yourself a favor and line your pan with aluminum foil. It makes for much easier cleanup. Also, spray the baking rack thoroughly with cooking spray to help with the cleanup as well.

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Easy Garlic Chicken Recipe

Here we have one of the best recipes ever for Easy Garlic Chicken. This recipe is so very easy and it always turns out just perfect.

Ingredients For Your Easy Garlic Chicken

1. Four Boneless Skinless Chicken Breasts.

2. One Tablespoon Fined Minced Garlic.

3. Four Tablespoons Brown Sugar.

4. One Tablespoon Olive Oil.

Directions:

1. Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.

2. In small sauté pan, sauté garlic with the oil until tender.

3. Remove from heat and stir in brown sugar.

4. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.

5. Add salt and pepper to taste.

6. Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.

Roasted Garlic Parmesan Mashed Potatoes

These potatoes are some of the best mashed potatoes that you'll ever taste in your life. And its really easy to make.

Ingredients

1. 1 Tablespoon Minced Fresh Garlic.

2. 1 Teaspoon Olive Oil.

3. 3 Pounds Potatoes Cut In Small Cubes.

4. 1 Teaspoon Ground Sea Salt.

5. 1/4 Cup Whipping Cream.

6. 1/4 Cup Shredded Parmesan Cheese.

7. 3 Tablespoons Butter.

8. 1/3 Cup Fresh Chopped Parsley.

9. 1 Teaspoon Ground Black Pepper.

10. Fresh Thyme Sprigs For Garnish.

Start out by peeling your potatoes and cut them up in very small cubes. Cover with water and boil until the potatoes are tender and done.

While your potatoes are cooking roast your garlic by putting the garlic on a small sheet of aluminum foil and pour the olive oil over the garlic. Fold the tin foil up into a small package and cook in a 400 degree oven for 20 minutes. Then set out of the oven and and allow it to cool.

Drain your potatoes and in a large bowl mix together all your ingredients but the thyme sprigs and mix together very well with a electric hand mixer.

As you serve the mashed potatoes lay a thyme sprig on top of each serving of mashed potatoes. These potatoes are excellent with the Easy Garlic Chicken.

In the photo the Easy Garlic Chicken is served with the Roasted Garlic Parmesan Mashed Potatoes and Baby Green Limas but its also excellent with Green Bean Casserole or Steamed English Peas. I also like to serve Cheddar Bay Biscuits with the meal as the flavors just go together perfect.

This recipe and the recipes linked to were created by Thomas Byers who is a famous award winning Chef who has won over $100,000 in cooking contests. In 1998 Thomas Byers was named number 3 out of the 10 best Chefs in Florida. Be sure to bookmark this recipe so you can find your way back here. Please post to Facebook, Pinterest, Twitter, and Google+. Thanks and have a nice day.

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Melt in Your Mouth Chicken Breasts

I'm not a big fan of chicken breast but this recipe makes perfectly delicious chicken breast. Some of the best chicken breast that I've ever tasted in my life and that is saying a lot.

Ingredients For Your Chicken Breast

1. 4 boneless chicken breast halves

2. 1 cup mayonnaise

3. 1/2 cup freshly grated parmesan cheese

4. 1 1/2 teaspoons seasoning salt

5. 1/2 teaspoon ground black pepper

6. 1 teaspoon garlic powder

Directions For Making Your Mouth Watering Chicken Breasts

1. Mix mayonnaise, cheese and seasonings.

2. Spread mixture over chicken breast and place in baking dish.

3. Bake at 375°F for 45 minutes.

You can if you wish make this same dish with skinned and boned chicken thighs and its oh so delicious also.

I like to serve carrots, steamed broccoli and garlic cheese bread with this dish. And it doesn't matter if you make it out of chicken breasts or chicken thighs it will turn out just perfect.

Winner Winner Chicken Dinner

Here we have some of the most wonderful chicken recipes that you'll ever make and eat in your life. You need to check out the Creamy Chicken and Broccoli Casserole. All kinds of really wonderful chicken recipes you can make.

Click Here For The Chicken Recipes

Pan Fried Honey Chicken Drum Sticks

Rich and diverse culinary influences. French,Spanish, Native American, and African have brought about several distinct cuisines. Cajun being perhaps the most well known. All have capitalized on the bounty of field, forest, and farm. Fried Chicken is one of the most famous dishes done in the deep south and I have been told many times that I make the best fried chicken in the world. Here were going to make, Pan Fried Honey Chicken Drumsticks.

Pan Fried Honey Chicken Drum Sticks

Ingredients For Pan Fried Honey Chicken Drumsticks

1. 1/2 Cup Honey.

2. Juice Of 1 Lemon.

3. 2 Tablespoons Soy Sauce.

4. 1 Tablespoon Sesame Seeds.

5. 1 Teaspoon Fresh Or Dried Thyme Leaves.

6. 12 Chicken Drumsticks.

7. 1 Teaspoon Ground Sea Salt.

8. 1 Teaspoon Ground Black Pepper.

9. 1/4 Cup Flour.

10. 3 Tablespoons Butter.

11. 3 Tablespoons Vegetable Oil.

12. 1/2 Cup White Wine.

13. 1/2 Cup Chicken Stock.

Instructions For Making Your Pan-Fried Honey Chicken Drumsticks

1. In a large bowl, combine the honey,lemon juice,soy sauce,sesame seeds, and thyme. Add the drumsticks and mix to coat them well. Let them marinate in a covered bowl in the refrigerator for two hours.

2. Mix the salt,pepper,and flour in a shallow bowl. Drain the drumsticks, reserving the marinade. Roll them in the seasoned flour to coat them all over.

3. Heat the butter with the oil in a large heavy skillet. When hot and sizzling, add the drumsticks. Brown on all sides. Reduce the heat to medium low and cook until the chicken is done which will take 12 - 15 minues.

4. Test for doneness with a fork, the juices should be clear. Remove the drumsticks to a serving platter and keep hot.

Pour off most of the fat from the pan. Add the wine, chicken stock, and reserved marinade and stir to mix in the cooking juices from the bottom of the pan into the juices.Bring to a boil and simmer unil reduced in half. Check for seasoning, then spoon this sauce over the drumsticks.

Serve your cooked and finished drumsticks on a bed of fettucine noodles along with some hot homemade biscuits. Below is a wonderful recipe for homemade biscuits.

If you want the best homemade biscuits in the world then you need to check out my recipe for making the best ever Buttermilk Biscuits.

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The Best Fried Chicken You Will Ever Eat

Over the years I've often been told that I make the best fried chicken in the world. My Grandmother Hattie Propst taught me how to make delicious fried chicken and I've worked for years at making my fried chicken recipe just perfect. If you want to make perfect fried chicken then you need to check out my fried chicken recipe.

Click Here For The Fried Chicken Recipe

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Slow Cooker Orange Chicken

Slow Crock Pot Chicken Recipes

Ingredients For Your Slow Cooker Orange Chicken

I love recipes for the crock pot or slow cooker and this is a great one. Try it and I bet you'll love it.

1. 8 boneless skinless chicken (thighs)

2. 3 tbsps flour

3. 1/3 cup orange marmalade

4. 1/3 cup barbecue sauce

5. 2 tbsps soy sauce

6. 1 tbsp gingerroot (grated fresh)

You want to skin and bone your chicken thighs and cut them up in small bite size pieces.

Stir your flour into the barbecue sauce. Do this with a wire whisk and whisk the flour in very well.

Put the chicken into the bottom of your crock pot or slow cooker and then put the other ingredients in on top of the chicken. Turn your crock pot on low for eight hours.

I like to serve the finished orange chicken over hot white buttered rice and its delicious. I hope you get to make and enjoy this recipe real soon. Enjoy

How About A Great Recipe For Bread Pudding

Click Here For This Delicious Recipe