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Posts Tagged ‘Chicken’

Episode 042 – Non-Resolution Making

January 2, 2012 Leave a comment

The @Valentine Podcast Show Notes

[audio http://atvalentine.podbean.com/mf/web/bw7pik/Episode042.mp3|titles=Episode 42 – Non-Resolution Making]

Intro

Coming to you, from Louisville, KY!  It’s the @Valentine Podcast with your non-resolution making couple, J and Renee Valentine.Intro Music –

Who Loves Me by Pretty Lights – http://www.prettylightsmusic.com/#/homeToday is Monday, January 2, 2012 and this is Episode 42!

Weekend Wrap-up

  • Happy New Year (I’m old)
  • Star Wars Weekend
  • Started to snow 😦

Tech (Gadgets, Computers, etc.)

  • Need more memory
  • Path
  • Set up Roku for Mr. Crocker

Media (Movies, Games, Books, Television Shows, Music)

  • Movies By Chance: Result: 107 – The Color Of Freedom; 184 – GI Joe: The Rise of Cobra
  • Movie for Next Week: 75 – Hot Tub Time Machine; 125 – Midnight Cowboy
  • Panic Room
  • Introduced Danielle and D to The Walking Dead
  • SW:TOR
  • Mass Effect 2
  • Portal 2

Food – Music (Symphony No. 2 in D Major, Op. 36: II. Larghetto by London Philharmonic Orchestra & Alfred Scholz)

  • Try This: Mamee Noodles brought to you by Paul Fox
  • Dunkin’ Donuts Coffee
  • Airpopped Popcorn: Round 2
  • Bacon and Feta Stuffed Chicken with Bacon and Onion Mashed Potatoes
  • Famous Dave’s
  • New Year’s Dinner

Odds and Ends

  • Welcome Home Strumpet!
  • Florida Bound This Weekend
  • Well Wishes to Brian Dunaway

Feedback

  • We now know where Jeff lives.

Contact Information
You can reach us by email at atvalentineblog@gmail.com. You can also see our blog at atvalentine.com.  The podcast Twitter feed is atvalentineblog.  J’s Twitter feed is theCaoboi and Renee’s twitter feed is theIceflow

Outro Music:  
I Gave You My Love by Pretty Lights

Bacon and Feta Stuffed Chicken with Bacon and Onion Potatoes

January 2, 2012 Leave a comment
Name: Bacon and Feta Stuffed Chicken and Bacon and Onion Mashed Potatoes
By: Renee from All Recipes

Prep Time: 30 min
Cook Time: 35 min

Servings: 3

Ingredients:

  • 3/4 pound bacon slices
  • 1 cup crumbled feta cheese
  • 3 tablespoons sour cream
  • 1/4 tablespoon dried oregano or italian seasoning
  • 1/4 teaspoon ground black pepper
  • 3 (4 ounce) skinless, boneless chicken breast halves
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup dry bread crumbs
  • 4 potatoes, peeled and cubed or 2 packages of instant mashed potatoes.
  • 1 onion, chopped
  • 2 tablespoons butter
  • 3 tablespoons sour cream


Directions:

  1. Preheat an oven to 350 degrees F (175 degrees C). Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until crispyt. Reserve the bacon grease in the skillet, and cool the bacon slices on a paper towel-lined plate. Once cool, crumble the bacon into 2 inch pieces and mix together with the feta cheese, 3 tablespoons of sour cream, oregano, and black pepper in a small bowl; set aside.
  2. Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a 2-inch pocket in the chicken breast. Repeat with the remaining chicken breasts. Spoon the bacon mixture into the pockets. Pour the flour, egg, and bread crumbs into separate, shallow dishes. Gently press the chicken breasts into the flour to coat. Dip each into the beaten egg, then press into bread crumbs.
  3. Reheat the bacon grease over medium heat. Brown the chicken breasts on both sides in the hot fat, about 2 minutes per side. Reserve the bacon grease in the pan. Place the breasts on a baking dish, and bake in the preheated oven until the chicken is no longer pink and the filling is hot, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. Meanwhile, If using whole potatoes, place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
  5. While the potatoes are boiling, cook the onion in the remaining bacon grease over medium heat until very tender and golden brown, about 10 minutes. Once the potatoes are done, mash together with the onion, butter, and remaining 3 tablespoons of sour cream. Serve the chicken breasts accompanied by the mashed potatoes.

Notes:

Episode 040 – Wrapping

December 19, 2011 Leave a comment
The @Valentine Podcast Show Notes
[audio http://atvalentine.podbean.com/mf/web/uz3zit/Episode040.mp3|titles=Episode 40 – Wrapping]

Intro

Coming to you, from Louisville, KY!  It’s the @Valentine Podcast with your  wrapping couple, J and Renee Valentine.Intro Music – Who Loves Me by Pretty Lights – http://www.prettylightsmusic.com/#/home

Today is Monday, December 19, 2011 and this is Episode 40! (we’re over the hill )Weekend Wrap-up

  • Gift Wrapping
  • Cookie baking
  • Gift Shopping

Tech (Gadgets, Computers, etc.)

  • Apple TV Woes
  • GoPhone

Media (Movies, Games, Books, Television Shows, Music)

  • Movies By Chance: Result: 96; The Fighter
  • Movie for Next Week: 107; The Color Of Freedom
  • Law-Abiding Citizen
  • SWTOR
  • Mary Poppins Motion Picture Soundtrack

Food – Music (O Tannenbaum -Vince Guardldi Trio)

  • Chinese Sticky Chicken
  • Forgetting Apples and Chicken
  • Comeback of the Chicken Tortilla Soup

Odds and Ends

  • Pur
  • Lock N Lock, USA – revisited
  • Christmas Cards for next year

Podcast of the Week (Until we run out of Podcasts)

  • WTF Podcast with Marcon (specifically these episodes:     )

Feedback

Contact Information
You can reach us by email at atvalentineblog@gmail.com. You can also see our blog at atvalentine.com.  The podcast Twitter feed is atvalentineblog.  J’s Twitter feed is theCaoboi and Renee’s twitter feed is theIceflow   

Outro Music:  (Santa Stole My Lady by  Fitz and the Tantrums)

Slow Cooker Chicken Tortilla Soup

December 12, 2011 1 comment
Name:  Slowcooker Chicken Tortilla Soup
By: J (via Buzz Recipe Swap)

Prep Time:  15 min
Cook Time: 6-8 hours on low, 3-4 hours on high

Servings: 8

Ingredients:

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas (optional)
• Vegetable oil (optional)

Directions:

  1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.
  2. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro.
  3. (Can skip the following steps if using premade strips or tortilla chips)
  4. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
  5. Preheat oven to 400 degrees F (200 degrees C).
  6. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
  7. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Notes:

You can sub out the tortilla strips for regular tortilla chips.

Recipe Exploration: 40 Clove Garlic Chicken (via Tetsemi and Mkallah)

June 6, 2011 1 comment

Nigella Lawson

From Nigella Kitchen by Nigella Lawson. Copyright 2010 Nigella Lawson. Published by Hyperion. All Rights Reserved.

Show: Nigella KitchenEpisode: Can’t Live Without

Ingredients

  • 2 tablespoons regular olive oil
  • 8 chicken thighs (with skin on and bone in), preferably organic
  • 1 bunch or 6 scallions
  • 8 to 10 sprigs fresh thyme
  • 40 cloves garlic (approximately 3 to 4 heads), unpeeled
  • 2 tablespoons dry white vermouth or white wine
  • 1 1/2 teaspoons kosher salt or 3/4 teaspoons table salt
  • Good grinding pepper

Preheat the oven to 350 degrees F.

Heat the oil on the stovetop in a wide, shallow ovenproof and flameproof Dutch oven (that will ultimately fit all the chicken in one layer, and that has a lid), and sear the chicken over a high heat, skin-side down. This may take 2 batches, so transfer the browned pieces to a bowl as you go.

Once the chicken pieces are seared, transfer them all to the bowl. Finely slice the scallions, put them into the Dutch oven and quickly stir-fry them with the leaves torn from a few sprigs of thyme.

Put 20 of the unpeeled cloves of garlic (papery excess removed) into the pan, top with the chicken pieces skin-side up, then cover with the remaining 20 cloves of garlic. Add the vermouth (or white wine) to any oily, chickeny juices left in the bowl. Swish it around and pour this into the pan too. Sprinkle with the salt, grind over the pepper, and add a few more sprigs of thyme. Put on the lid and cook in the oven for 1 1/2 hours.

Make Ahead Note: Chicken can be browned and casserole assembled 1 day ahead. Cover tightly and store in the refrigerator. Season with salt and pepper and warm the pan gently on the stovetop for 5 minutes before baking as directed in recipe.

Recipe Exploration: Skillet Chicken Parmesan (via Buxley)

May 30, 2011 2 comments

From the episode: Chicken Two Ways

Skillet Chicken Parmesan

To make fresh bread crumbs, grind 2 to 3 slices hearty white sandwich bread in the food processor.

Serves 4.  

Ingredients

1 1/2 cups fresh bread crumbs
3 tablespoons olive oil
1 1/4 cups grated Parmesan cheese
1/4 cup chopped fresh basil
2 cloves garlic , minced
1 (28-ounce) can crushed tomatoes
1/2 cup all-purpose flour
4 boneless, skinless chicken breasts (1 1/2 pounds), halved horizontally
3 tablespoons vegetable oil
3/4 cup shredded mozzarella cheese
3/4 cup shredded provolone cheese

Instructions

  1. 1. Toast bread crumbs in large nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer to bowl. Toss with 1 tablespoon olive oil, 1/4 cup Parmesan, and half of basil. In separate bowl, combine remaining olive oil, 1/4 cup Parmesan, remaining basil, garlic, tomatoes, and salt and pepper to taste.
  2. 2. Place flour in dish. Season chicken with salt and pepper and coat with flour. Heat 2 tablespoons vegetable oil in now-empty skillet over medium-high heat until shimmering. Add 4 cutlets and cook until golden brown on both sides, about 5 minutes total. Transfer to plate and repeat with remaining

    cutlets and vegetable oil.

  3. 3. Reduce heat to medium-low and add tomato mixture to empty skillet. Return cutlets to pan in even layer, pressing down to cover with sauce. Sprinkle mozzarella, provolone, and remaining Parmesan over chicken. Cover with lid and cook until cheese is melted, about 5 minutes. Sprinkle with bread crumb mixture and serve.
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