Archive for the ‘ground chicken recipes’ Category
Highly Rated Mexican Food Recipes
Mexican foods are becoming more popular because of its wondrous benefits and scrumptious taste. There are many delicious recipes you can find about Mexican cuisines.
Mexican food recipes are becoming popular to individuals looking for delicious Tex-Mex cuisine. The Mexican diet uses healthy ingredients like lean meat, vegetables, and spices. Some even use corn, maize, tortillas, tomatoes, beans and hot chili peppers.
Below are some of the highly rated Mexican recipes.
Chicken Enchiladas
Ingredients:
2 tablespoons butter
1/2 cup sour cream
1 (10 3/4 ounce) can cream of chicken soup
1 teaspoon chili powder
1/2 cup chopped onion
1 (4 ounce) can green chilies, chopped
2 cups diced cooked chicken
1 cup shredded cheddar cheese
8 flour tortillas
o Pre-heat oven to 375
Super Lemon Barbecue Chicken Recipe
Bright lemon and roasted garlic make this chicken a wonderful start to a summer picnic or the perfect ending to a relaxing weekend.
Ingredients
1 head of garlic
1 teaspoon extra-virgin olive oil
For the paste
Lemon zest from 2 lemons
2 tablespoons fresh lemon juice, divided
1-1/2 teaspoons finely chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 whole chicken, 4 to 5 pounds
Kosher salt
Freshly ground black pepper
4 sprigs fresh rosemary
1/4 cup dry white wine
1 whole lemon, thinly sliced (optional)
Method
Remove the loose, papery outer skin from the head of garlic. Cut about 1/2-inch off the top to expose the cloves.
Place on a large square of aluminium foil. Drizzle the olive oil over the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam.
Grill over Indirect Medium heat until the cloves are soft, 30 to 45 minutes. Remove the garlic from the grill and allow to cool. Squeeze the garlic from the individual cloves into a small bowl.
To make the paste: In the bowl with the garlic, combine the lemon zest, 1 tablespoon of the lemon juice, rosemary, salt and pepper. Mix well.
Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels.
Loosen the chicken skin gently with your fingers and spread half of the paste under the skin on the breast. Season the inside of the chicken cavity with salt and pepper and add the rosemary sprigs.
Truss the chicken with cotton string. Pour the remaining 1 tablespoon of lemon juice and the wine into the cavity.
Coat the outside surface of the chicken with the other half of the paste, pressing it into the skin.
Grill the chicken, breast side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170
Top 10 Barbecue Chicken Wing Recipes For Christmas Part 1
Souchong Tea-Smoked Chicken Wings
Ingredients
3 pounds Chicken wings — (16 wings)
3 Cl Garlic
1 tablespoon Ginger root — grated
1 tablespoon Honey
3/4 cup Soy sauce
1/2 cup Sherry
1 cup Brown sugar
1 cup Lapsang souchong tea — (loose
Sesame seeds — for garnish
Method
1. Using a knife, separate the mini drumstick end of the wing and slice through between the joints. Cut the wing tip off and discard. (any good butcher will do this for you.) Wash the chicken thoroughly and pat dry.
2. Using the metal blade of your processor, finely chop the garlic.
Add the grated ginger root, honey, soy sauce, and sherry, processing for 20 to 30 seconds to blend. Pour the marinade in a 9-by-13-inch baking pan, and add the chicken wings. With a spoon, drizzle the marinade over all the wings. Cover and refrigerate for at least 2 hours, rotating the chicken wings at least once.
3. To smoke the chicken, choose a heavy steel or cast iron roasting pan or skillet with a tight fitting lid. Line the bottom of the pan with heavy duty aluminum foil. Sprinkle the brown sugar and tea on top of the foil.
Place a cake rack in the skillet, over the sugar and tea mixture, and arrange the chicken wings on the rack.
Cover the pan or skillet with a lid (or heavy aluminum foil if the lid does not fit snugly). Turn on your kitchen exhaust fan. Turn the burner on high, and leave chicken on high heat for 30 minutes (see Note). Do not remove the lid to check. Turn off the heat after 30 minutes, and keep the chicken covered another 20 minutes.
Smoked chicken will keep for several days if well-wrapped and refrigerated.
Serves 6 to 8 as an appetizer.
Note: As with any recipe requiring a dish to be cooked at high heat, use caution. Since this dish does produce smoke, it is imperative to use your kitchen exhaust fan, and to have a pan or skillet with a tight fitting
lid.
NOTES: Smoking with tea is a traditional Chinese approach to preparing chicken. To the Western eye, the darkened skin resembles Cajun-style cuisine. These flavorful, bite-size chicken wings make a delicious appetizer when served plain, or with your favorite mustard, peanut or teriyaki sauce.
Sesame Chicken Wings
Ingredients
36 Chicken drumettes (bottom
2 teaspoons Ground coriander
Part of chicken wing)
3 tablespoons Soy sauce
20 milliliters Garlic
3 tablespoons Fresh lemon juice
1 Inch fresh ginger — peeled
2 tablespoons Sesame oil
1 Onion — quartered
2 tablespoons Sugar
1 teaspoon Red pepper flakes
1/2 cup Sesame seeds (approx)
2 teaspoons Salt
Method
Wash the chicken pieces and pat dry. Place in a bowl. Combine the remaining ingredients except the sesame seeds in a blender and puree. Pour the mixture over the chicken and stir to coat all the pieces well.
Refrigerate for at least 2 hours.
Remove the chicken from the marinade and sprinkle with the sesame seeds. Place under the broiler for 5 to 6 minutes on each side. Serve hot. Makes 6 to 8 servings as hors d’oeuvres.
Teriaki Chicken Wing Dings
Ingredients
1/3 cup Lemon juice
1/4 cup Catsup
1/4 cup Soy sauce
1/4 cup Vegetable oil
2 tablespoons Brown sugar
1/4 teaspoon Garlic powder
1/4 teaspoon Pepper
3 pounds Chicken wings
Remove wing tips and cut at joints.
Method
Combine all ingredients; mix well; add chicken. Cover and refrigerate at least 6 hours or overnight, turning occasionally. Preheat oven to 375F.
Arrange chicken on rack in aluminum foil-lined shallow baking pan. Bake 40
to 45 minutes, basting occasionally with marinade.
Refrigerate the leftovers and enjoy!
Thai BBQ Chicken Appetizers
3 pounds Chicken wing drummettes
Marinade Ingredients
1/4 cup Coarsely chopped garlic
1 bn Cilantro — chop roots & reserve leaves for garnish
1 teaspoon Ground turmeric
1 teaspoon Curry powder
1 1/2 teaspoons Ground dried chilis
1 tablespoon Sugar
1/4 teaspoon Salt
3 tablespoons Thai fish sauce
Basting Liquid Ingredients
1/2 cup Coconut milk
Dipping Sauce Ingredients
1/2 teaspoon Dried chili flakes
2 Garlic cloves — – coarsely chopped
1 tablespoon Brown sugar
1/4 teaspoon Salt
1/2 cup Chinese red rice vinegar
1 Green onion — thinly sliced
1 tablespoon Coarsely chopped cilantro leaves
Method
Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce.
DIPPING SAUCE: Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top.
Saucy Sweet Sour Chicken Wings
12 Chicken wings — tips removed
Marinade Ingredients
1/2 cup Water
1/4 cup Oil
3/4 cup Sugar
1/4 cup Ketchup
1/4 cup Vinegar
1 teaspoon Garlic salt
1/2 teaspoon Instant chicken bouillon
Method
Cut each wing in half; place in large resealable bag; add all marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4 hours, up to 24 hours, turning bag occasionally.
Heat oven to 375~. Drain chicken, reserving marinade. Place chicken on broiler pan. Bake 45-60 minutes, brushing occasionally with marinade.
I hope you enjoy these tasty chicken wing recipes over Christmas, and remember to make plenty because they don’t last long! If you have any left over, cover them in a tightly sealed plastic container in the fridge, they will keep well for a day or two.