Publix and I are best friends. When you spend hours at the grocery store as I do you have to love the place. I love their apron simple meals and have used them on this blog and have prepared them for my classes many times with great results. This Parmesan-Crusted Chicken that I discovered this summer is a keeper. Anyone that can boil water and turn on the oven has got it made. Plus the meal is so delicious. By the way for all of you that are interested school starts for me two weeks from today. Where has my summer gone? So I’m digging in and enjoying every last minute.
Tag Archives: Chicken
Chicken salad and Greek salad are two of my favorites. I knew I had a winner when I saw this recipe on my Cooking Light calendar. I was not sure if everyone in my house would love it, but to my surprise everyone did. So here you are a quick, easy, flavorful, and healthy salad that your family will enjoy. Don’t be leery of the barley if you have never used it before. It is so similar to pasta or rice in texture. Barley is also an excellent source of soluble fiber that is good for digestion and a great source of potassium which helps to lower blood pressure. Hope that all of you are enjoying your week. I’m off this week for a winter break. While some of my friends are enjoying Disney World, I’m just enjoying Villa Rica!
Why don’t we bring the pulley bone back? I had such fun with this little piece of fried chicken when I was growing up. Many of my dreams went in and out of the window with the pull of this bone at the dinner table. Today my students have never heard of the pulley bone. It’s too bad they’re missing out on making wishes come true and some quality family time at the dinner table.
My mother could make really good fried chicken. I loved her fried chicken! It was perfectly seasoned, had a crispy crust ,and it was tender and juicy inside. I don’t fry chicken and not many people I know do either. It makes a huge mess and I don’t want to deal with the grease, so this is my way of having my chicken fried. I use the oven. You have some prep on the backside, but it will really pay off when you taste this wonderfully tender and juicy chicken.
If you are looking for a really crispy crust this is not the recipe for you, but it is more of a Maryland fried chicken with a great flavor. And if you are lucky enough to have leftovers, they are easily reheated by placing in foil. Don’t completely cover the chicken. Warm in a 325 degree oven for about 10-15 minutes depending of the thickness of the breasts.
Making this Paula Deen dish my students learned many skills. Some of these skills I thought were just a given. You know like washing dishes and knife safety. Either I did not do such a hot job when we discussed these topics or in the excitement of preparing and eating such a delicious meal they did not rank up there with what was important. Anyway we all learned from our mistakes and I still have all of my fingers!
Here is what I cooked up for lunch today! Very quick and very good!
Yesterday when preparing another chicken dish I had an extra boneless chicken breast. Being extremely busy with two recipes going at once I put the chicken breast in a small saucepan and cooked in water for about 10 minutes. Cooked, cooled and put in the refrigerator. Job done! I did not want to waste the chicken. Really I had no plans for it until I was on my way home from work starving!!
I do love chicken salad. One of my favorites is on the menu at the Swan House in Buckhead along with their frozen fruit salad. Anyway cooked chicken is so versatile it can put together in many combinations. So go for it! It is a perfect dish for the novice cook. All cooking required is the chicken. And really you don’t even have to do that. Use a rotisserie chicken! In some stores you can buy them for a cheaper price than you can cook at home. So don’t be afraid go make an original chicken salad that you and your family can enjoy.
Here is how I put this together:
- 1 large cooked chicken breast ( Use leftover chicken or turkey) cut into chunks
- 1/2 celery stalk thinly sliced
- 1/2 green onion top thinly sliced
- 10 red grapes halved
- 8 pecan halves broken into pieces
- Hellman’s mayonnaise enough to make slightly creamy
- Paula Deen’s seasoned salt to taste
Mix all ingredients together and serve over salad greens and enjoy every bite! Serves 1 hungry person.
The Teacher Cooks
These last two days have been really crazy for me. Yesterday the local government station here came to film my class. Yes, they did!! I have never done anything quite like this. Years ago I was on WSB radio, but you know no one can see you. All you have to worry about is what you say. On TV you have to worry about how fat you look, or did you have a stupid grin on your face or if you have lipstick on your teeth and much much more. I was a little scared. No ! I was alot scared. My Tennessee friend called the day before to see if she could help with makeup and hair. I needed some mental help…….but I made it through without doing anything really stupid. At least I think I did. We’ll see when the broadcast is played for God and everyone to see . Oh my Gosh, I don’t know if I can stand to watch myself. I have never watched a video of myself. I’m too scared!!
Because there were six extra people in my room some of which had cameras or lights it was hard for my students to concentrate on my demonstration. At least that’s the excuse I’m using for why some of them had no clue as to what they were doing in class today. Now mind you 60% of them knew when to add the soy sauce or how to mince the ginger, but the other 40% were really struggling and I do mean struggling. I will say that they all finished in time to eat, clean their kitchens and get to the next class on time. That is a good thing!!! We are definitely discussing why it is important to know what you are doing before class. It was if someone hit instant replay on my name all morning. I must have heard it a million times!
This recipe is from Paula Deen”s first cookbook and it is delicious. Very Healthy!! Very Tasty!!
I did not take pictures yesterday. Too nervous and forgot! So today I took pictures as my students prepared their meal. Great job!!
This should make it easy for you to prepare for yourself and guests. Let me be the first to say that this recipe is going to get you a lot of compliments. No more Chinese takeout for you. By the way my perfume of the day was sesame oil and hot chili paste. I was a walking advertisement for my class.
I did not take pictures of two items. I was busy running around putting out fires. Not really, just helping the lost.
4 Tablespoons of Chili Paste
2 Minced garlic cloves
What happened to this photograph? Oh my!!!!!!
We used an electric skillet for convenience in class. I recommend that you use a large skillet or wok. Do not worry about the paste turning a dark color and sticking to the pan. I panicked the first time I prepared it, but you will deglaze the pan in the end. The flavor will be incredible.
Take the chicken out after cooking about 4 minutes on each side. Let it rest 5 min. and slice with the grain into long strips. Let your husband, children, or guests do this while you finish the vegetables.
The recipe calls for 1 lb. of angel hair pasta. I found this to be too much. The chicken and vegetables make about 6 servings so make pasta accordingly.
Add broccoli, onions, and peppers to the skillet as soon as you take out the chicken. Pour soy sauce, 2 T of Chili paste, garlic, and about 1/4 cup of water and cook vegetables until just tender.
Add the sliced chicken to the vegetables and serve over hot angel hair pasta. This is too good to be true.
Thanks to Paula Deen . Here is her original recipe.
Szechuan Chicken with Angelhair Pasta
- 1 tablespoon dark sesame oil
- 1/4 cup chili-garlic sauce ( I found this in the vegetable section of the grocery. It comes in a tube like toothpaste)
- 4 boneless chicken breast ( I butterfly them so they will be thinner and cook faster)
- 1 lb. of angelhair pasta ( I decreased the amount)
- 1 1/2 pounds broccoli crowns cut into florets
- 1 red bell pepper cut into strips
- 1 yellow bell pepper cut into strips
- 12 green onions thinly sliced
- 2 cloves garlic minced
- 1/4 cup soy sauce
- 11/2 teaspoons minced fresh ginger
- 1/4 cup water ( I added this especially if the skillet is hot a lot of the liquid will evaporate and you will need more)
Heat the oil and 2 tablespoons of the chili sauce in a large skillet over medium heat: add the chicken, and cook for 4 minutes on each side, or until cooked through. Meanwhile bring a large pot of water to boil for pasta. Add pasta to boiling water, cook as directed on package, and drain. Remove the chicken from the pan and cut it into strips. Add the broccoli, bell peppers, green onions, garlic, remaining chili sauce, soy sauce and ginger to the skillet. Cook the vegetables stirring until they are crisp tender. Add the chicken strips and cook until heated through. Serve over the pasta.
Here is the 2nd place winner of the Iron Chef!
The Teacher Cooks
This is what I cooked yesterday in class. Today is the test. Let’s see what’cha got!
Will post results today around 3 PM and voting will begin. It will end at midnight Nov. 5,2009. Friday morning I will post the winner.
This should be interesting since there are not too many ways to plate this dish. Let’s see who is the most creative and which group prepares the dish correctly . Good luck and may the best chef win.
The Teacher Cooks
I am on a mission for the next couple of weeks! That is nothing unusual though. Having a mission in life is a good thing. I have to present four twenty minute talks to about two hundred freshmen parents. The topic is feeding hungry teenagers with good healthy food and doing it quickly. What popped in my mind first was the crockpot. You have to use this if you walk through the door at 6:00 PM and the teens are demanding food at 6:01PM. This is a recipe that I have used many many times . The name says soup, but to me it is more like a stew. To make it more of a soup add more tomato sauce. Try it when you are in a time crunch it will be a hit!!
Chicken Tortilla Soup (Stew)
- 4 chicken breast
- 2 15 oz. cans of black beans
- 2 15 oz. cans of Rotel tomatoes
- 1 cup salsa ( I used the whole jar)
- 4 oz. chopped green chilies
- 1 14 oz can tomato sauce
- Tortilla chips
- Monterey Jack cheese
Put all the ingredients except tortilla chips and cheese into the crockpot. Cook on low for about 8 hours. Just before serving take out the chicken and shred with a fork. Place back in the crockpot. In a bowl place chips with cheese and ladle soup on top. This makes about 10 servings. You can easily half the recipe. The shredded chicken is great in chicken quesadillas .
The Teacher Cooks