All Time Chicken Pasta Casserole

How To Cook All Time Chicken Pasta Casserole

All Time Chicken Pasta Casserole - Casseroles in the United States or continental Europe usually consist of pieces of meat (such as chicken) or fish (such as tuna), various chopped vegetables, a starchy binder such as flour, rice, potato or pasta, and, often, a crunchy or cheesy topping. Liquids are released from the meat and vegetables during cooking, and further liquid in the form of stock, or vegetable juice may be added when the dish is assembled. Casseroles are usually cooked slowly in the oven, often uncovered. They may be served as a main course or a side dish, and may be served in the vessel in which they were cooked. In the United Kingdom, Australia, and New Zealand, a casserole is named after its dish, rather than its contents. Casseroles in these countries are very similar to stews. The difference is that once the meat and vegetables are browned on top of the stove, they are then cooked in liquid in the oven, in a closed dish, producing meat that is tender and juicy, from long slow cooking. As the heat is indirect, there is also less chance of it burning.

All Time Chicken Pasta Casserole

Types of casserole include ragout, hotpot, cassoulet, tajine, moussaka, lasagne, shepherd's pie, gratin, rice or macaroni timballo, and carbonnade. A distinction can be made between casseroles and stews: stewing is a cooking process whereby heat is applied to the bottom of the cooking vessel (typically over a fire or on a stove), whereas casserole cooking is generally done in an oven to bake where heat circulates all around the cooking vessel. Casseroles may be cooked covered or uncovered, while braises are typically covered to prevent evaporation.

All Time Chicken Pasta Casserole Time And Procedure

Prep time 20 mins Cook time 25 mins Total time 45 mins

All Time Chicken Pasta Casserole Ingredients

• 1 lb. rotini pasta
• 2 Tbsp. olive oil
• 1 lb. boneless, chicken breasts slices
• 2 cups shredded mozzarella cheese
• 1 tsp. Italian seasoning
• 2 1/2 cups spaghetti sauce
• 1 small can diced tomatoes, drained
• 1/4 cup grated Parmesan cheese
• 2 cups chopped broccoli florets

All Time Chicken Pasta Casserole Steps And Methods For Cooking.

1. Cook pasta according to package directions. Drain.
2. Grease baking dish with oil.
3. Preheat oven to 350F.
4. Heat oil in a saute pan.
5. Brown the chicken in oil. Add tomatoes, Italian seasoning, and spaghetti sauce. Let it simmer for 8 minutes.
6. Stir in broccoli. Cook for 1 minute.
7. Put pasta in baking dish. Pour chicken mixture over pasta. Toss.
8. Top with Parmesan and mozzarella.
9. Bake for 25 minutes (uncovered).
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All Time Chicken Pasta Casserole Additional Trivia

Did You Know That There are many different types of pasta casseroles, such as a meaty pasta casserole using various types of meat and an Italian pasta casserole using rotini pasta and tomato sauce. Other pasta dishes may include Mexican and Spanish-inspired ingredients blended with different varieties of pasta, which can easily be made into a gluten-free or vegetarian-style pasta casserole. More often than not, a casserole using pasta as its base ingredient will use a type of sauce for a filling, such as diced tomatoes or creamy condensed soup. For each casserole, different pasta variations are possible, including rotini pasta, spaghetti, angel hair and fettucini pasta.

A meaty pasta casserole is popular among Italian recipes, and often includes the use of rotini or penne pasta instead of spaghetti or angel hair, which can turn mushy during baking. Most meaty casseroles using pasta use a blend of different ground or whole meats, such as pork sausage, beef and ground chicken. The basic sauce that is often mixed into the casserole includes diced, chopped or pureed tomatoes, and contains herbs such as oregano and basil. Shredded cheddar or colby cheese is also mixed in and sprinkled on top before baking to add flavor.

Mexican pasta casserole contains ingredients often used in traditional enchilada recipes, such as enchilada sauce, jalapeno, avocado and cheese. The pasta most often used for Mexican casseroles is rotini, yet some recipes may use a blend of rotini, fettucini or spaghetti. Along with the cheese, which melts during baking and creates a meaty texture, ground beef or shredded chicken is often used to create bulk and add flavor. Diced tomatoes are commonly used as a sauce blended with the pasta and other ingredients, and sour cream may be included to create a creamier, richer flavor and texture.

Pizza pasta casserole is a fun way to enjoy the flavor of pizza without using a crust, and will often include common pizza ingredients such as tomato sauce, cheese and pepperoni. Rotini pasta is the base of pizza pasta casserole, creating a firm layer underneath, and the casserole is baked to melt the cheese and warm the dish. With any pasta casserole, many meat items can be substituted or eliminated to create a vegetarian casserole. For those sensitive to the gluten present in wheat-based pastas, pasta used in casseroles can be substituted with gluten-free varieties.

All Time Chicken Pasta Casserole History

In 1866, Elmire Jolicoeur, a French Canadian immigrant, invented the precursor of the modern casserole in Berlin, New Hampshire. The casseroles we know today are a relatively modern invention. Early casserole recipes consisted of rice that was pounded, pressed, and filled with a savoury mixture of meats such as chicken or sweetbreads. Some time around the 1870s this sense of casserole seems to have slipped into its current sense. Cooking in earthenware containers has always been common in most nations, but the idea of casserole cooking as a one-dish meal became popular in America in the twentieth century, especially in the 1950s when new forms of lightweight metal and glassware appeared on the market. By the 1970s casseroles took on a less-than sophisticated image.

Learn How To Make  All Time Chicken Pasta Casserole

Delicious Chicken Enchilada Casserole

How To Cook Delicious Chicken Enchilada Casserole

Delicious Chicken Enchilada Casserole - I like to make Chicken Enchilada Casserole instead or regular (individual) chicken enchiladas when I have other things to do. I like the idea that I can leave the Chicken Enchilada Casserole in the oven to bake while I complete my other tasks. I always enjoy the outcome of this recipe I am sure that you will love it too.Your lunch or dinner will be more interesting when you make Chicken Enchilada Casserole. This quick and easy Chicken Enchilada Casserole Recipe will show you how it’s done in the simplest way possible.

Delicious Chicken Enchilada Casserole

Before you proceed there are some things that I need to clarify. I prepared the cooked shredded chicken in this Chicken Enchilada Casserole Recipe by boiling almost a pound of boneless and skinless chicken breast for 30 minutes. Once the chicken is completely cooked. I drain the water and let the chicken cool down. It will be easier to shred the chicken using your hands when it is not that hot. As for the other ingredients, I got them all straight from the grocery to save some time.

Delicious Chicken Enchilada Casserole Ingredients

• 12 pieces flour tortilla
• 29 ounces enchilada sauce
• 3/4 lb. cooked shredded chicken
• 1 teaspoon ground cumin
• 1 1/2 cup Monterey jack cheese
• 1 (16 oz.) can refried beans
• 2 cups sour cream

In my opinion, Chicken Enchilada Casserole is even better with hot sauce. You can add some hot sauce with your sliced portion of chicken enchilada while it is still hot. My favorite brand of hot sauce for chicken enchilada casserole is Frank’s Red hot this is also the brand that I use when making Buffalo Chicken Wings and the wing sauce.

Delicious Chicken Enchilada Casserole Steps And Methods For Cooking.

1. Preheat oven to 350F.
2. Combine the ground cumin with the shredded chicken. Mix well. Set aside.
3. Meanwhile, scoop around 1/2 cup of enchilada sauce and pour in a baking dish. Spread the sauce all over the dish.
4. Lay four pieces of flour tortilla over the enchilada sauce. Spread some refried beans and sour cream over the tortilla. Arrange half of the shredded chicken on top and then top with cheese and enchilada sauce.
5. Make the next layer by arranging four pieces of flour tortilla on top of the enchilada sauce. Do the same step as in the first layer by spreading refried beans and sour cream over the tortillas. Top with the remaining chicken. Add cheese and enchilada sauce on top.
6. Make the last layer by arranging the last 4 flour tortilla pieces over the enchilada sauce. Spread the remaining refried beans, sour cream, and enchilada sauce. Top with Monterey jack cheese.
7. Bake the Chicken Enchilada Casserole for 35 to 40 minutes.
8. Remove from the oven. Serve.
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Delicious Chicken Enchilada Casserole Additional Trivia

Did You Know That A chicken enchilada casserole is a single-dish, oven-baked meal made with Mexican flavors and ingredients commonly used in chicken enchiladas. Cooks may vary the specific ingredients they use according to personal preference, but nearly all chicken enchilada casseroles include soft tortillas, chicken, shredded cheese, and enchilada sauce. Other ingredients often found in traditional enchiladas, including bell peppers, rice, refried beans, and onions, are commonly found in the casserole version, as well.

Casseroles, in general, are one-dish meals that combine main dish and side dish ingredients into a single pan. This results in a type of "all in one" meal that serves as a well-balanced dinner without requiring any additional sides. Most casseroles are baked in the oven, but some are cooked on the stove. A chicken enchilada casserole is usually baked in the oven.

While different cooks have different recipes, a chicken enchilada casserole must include standard enchilada ingredients in order to have the general taste of a chicken enchilada. A traditional enchilada consists of a corn tortilla wrapped around shredded meat, beans, cheese, and various chopped vegetables. Enchiladas are also covered with a mild red chili sauce specifically referred to as an "enchilada sauce." The term enchilada comes from the Spanish verb enchilar, which roughly means "to season with chili pepper," making this sauce the key ingredient of an enchilada recipe. Garnishments may also include additional cheese, lettuce, onions, sour cream, and fresh cilantro.

Chicken enchilada casseroles use many of the same seasonings, fillings, and garnishments as the traditional Mexican dish from which this meal was derived, but instead of rolling the ingredients inside a corn tortilla, the cook stacks the ingredients into flat layers. A layer of flat corn tortillas is laid on the bottom of the casserole dish. The cook then spreads a layer of partially or fully cooked chicken, either in the form of shredded chicken or chicken strips, over the tortillas. A mixture consisting of finely chopped vegetables, shredded cheese, and various herbs and spices is spooned over the chicken. The cook generally repeats these layers once or twice, and often tops the casserole with an extra tortilla layer before baking it in a preheated oven.

Some cooks may call a recipe a chicken enchilada casserole without actually including the chili sauce that characterizes an enchilada. A more authentic chicken enchilada casserole will include enchilada sauce, but some cooks may mix the sauce into the filling ingredients while others may spread it over the final tortilla layer. Casserole versions of the chicken enchilada do not often include as broad a range of garnishments as traditional versions of the dish, but additional melted cheese, sour cream, and chopped cilantro are still common. After coming out of the oven, the casserole is cut into square servings that must be eaten with a knife and fork.

Learn How To Make Delicious Chicken Enchilada Casserole

Easy Chicken and Rice Casserole

How To Cook Easy Chicken and Rice Casserole

Easy Chicken and Rice Casserole - By the definition that I provided above, it is obvious that I am a fan of Chicken and Rice Casserole. I mean, the flavor is out of this world and the preparation was so quick. If I have all the ingredients in front of me, I can prepare Chicken and Rice Casserole to be ready for baking in 2 minutes. Once the Chicken and Rice Casserole is ready for baking, I placed it inside the oven and did other things while waiting for it to cook. I had time to catch up with other important things that needs attention while the oven bakes our dinner. Awesome!
If you are thinking of a delicious chicken dish that is packed with flavor and that the kids will approve, maybe you ought to check out this Chicken and Rice Casserole Recipe. The result is great and the ingredients are not expensive.

Easy Chicken and Rice Casserole

Chicken and Rice Casserole is an easy to prepare casserole recipe that is full of flavor. I like how the flavor of cream of chicken and mushroom blends with the rest of the ingredients  there is always a celebration going-on in my mouth every time I chew.

Easy Chicken and Rice Casserole Ingredients

• 1 to 1 1/2 lbs. boneless chicken breasts, sliced lenghtwise into 4 to 6 pieces
• 1 (10 oz. can) Cream of Chicken and Mushroom
• 1 cup mixed vegetables
• 1 cup uncooked Jasmine or long grain rice
• 2 cups water
• 1/4 envelope French onion dip mix
• 1/2 teaspoon sea salt
• 1 cup shredded sharp cheddar cheese

Easy Chicken and Rice Casserole Steps And Method For Cooking.

1. Preheat the oven to 375F.
2. Lightly salt the chicken breast. Set aside for 10 minutes.
3. In a large bowl, combine Cream of Chicken and Mushroom, water, and French onion dip mix. Stir to mix.
4. Add-in rice and mixed vegetables. Gently stir to distribute all the ingredients.
5. Pour the rice mixture on a baking dish. Top with the chicken pieces.Place inside the oven and bake for 30 minutes.
6. Remove the baking dish from the oven and gently stir the rice mixture so that it will be cooked equally.Place it back in the oven and continue to bake for 20 to 30 minutes or until the rice is about done. Remove from the oven and top with shredded cheese.
7. Put it back in the oven for 5 minutes or until the cheese melts.
8. Take the baking dish from the oven and serve.
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Easy Chicken and Rice Casserole Additional Trivia

Did You Know That A chicken rice casserole is a dish that is typically made with chicken, rice and some type of gravy or sauce. This entree is usually baked in a traditional oven or cooked in a microwave, often using a covered casserole dish. There are several variations to a chicken rice casserole, such as using brown rice instead of white, or using seasonings instead of gravy. Chicken rice casseroles may also be prepared with dumplings made from dough and chicken stock. Vegetables may also be added to a chicken rice casserole dish.

Although skinless and boned chicken breast may be convenient for making a chicken rice casserole, some prefer to bone and skin fresh whole chicken. After the chicken has been cleaned, skinned and cut into small pieces, other ingredients are added. Rice, gravy, dumplings and vegetables may be mixed together in a large covered casserole dish, typically made of glass. To give the chicken and rice casserole a crunchy texture, slivered almonds, pecans or cracker crumbs may be sprinkled on top before baking.

There are many variations to this casserole dish, and some include hot and spicy seasonings. Buffalo chicken rice casserole may be made with a hot pepper sauce, onion powder and dill. For an authentic Mexican flavor, some cooks use Mexican-style rice, which is made by simmering rice with tomato sauce, garlic and onion. Cornbread is sometimes served with this Mexican style chicken rice casserole.

When baking chicken rice casserole dishes, many prefer adding shredded cheese. Any type of shredded cheese may be used, although cheddar is one of the most popular choices. Before adding the shredded cheese, vegetables may mixed with the chicken and gravy. Peas, carrots and corn are a few commonly used vegetables for chicken rice casseroles. Celery and onions are also used when preparing this baked casserole dish.

A similar recipe is the chicken and dumpling casserole, made with chicken, rice, vegetables and chicken broth. Dumplings may be made from a biscuit and pancake mix or from scratch. Similar to chicken stew, cubed chicken is often used for this recipe and slowly simmered in a covered pot or casserole dish.

Although chicken rice casserole is typically prepared in a casserole-type dish, a Crock-Pot variation is popular as well. Basically, the same ingredients that are used for the traditional baked casserole may be used for a slow cooker or Crock-Pot recipe. Crock-Pot recipes typically require a longer cooking time than oven baked casseroles.

Learn How To Make Easy Chicken and Rice Casserole

Southwestern Style Buttermilk Grilled Chicken

How To Cook Southwestern Style Buttermilk Grilled Chicken

Southwestern Style Buttermilk Grilled Chicken - I found this Bobby Flay recipe for Southwestern chicken breasts and I thought it sounded good. I let the chicken marinate overnight and it really made the meat extra flavorful. The chicken smelled amazing while it cooked and it turned out juicy and tender. This recipe paired really well with the Mexican Rice and a Southwestern style salad. We all enjoyed the chicken, even the kids, so I will be making it again soon. I have a feeling this recipe would be great for tacos, enchiladas, and salads too.

Southwestern Style Buttermilk Grilled Chicken

Combine the buttermilk, lime zest, juice, garlic, chile powder, coriander, cumin, turmeric, and hot sauce together in a zip lock bag. Mix well then add the chicken breasts; squish around until evenly coated. Place into the refrigerator for 4-24 hours.

Remove the meat 20 minutes prior to cooking. Heat a grill pan coated in cooking spray over medium heat. Remove the chicken from the marinade and wipe dry. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste. Add the chicken to the HOT grill pan and cook for 7-8 minutes then flip. Continue cooking for 5-6 minutes or until chicken is cooked through and juices run clear. Remove from the pan and let the meat sit for 5 minutes to rest before slicing and serving.

Southwestern Style Buttermilk Grilled Chicken Ingredients

1 cup buttermilk
1/2 lime, zested and juiced
2 cloves garlic, minced
1/2 tbsp chili powder
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
Hot sauce, to taste (I used Tabasco)
2 tbsp fresh cilantro, chopped
Sea salt and freshly cracked pepper, to taste
4 boneless skinless chicken breasts, trimmed of any fat

Southwestern Style Buttermilk Grilled Chicken Steps For Cooking.

Combine the buttermilk, lime zest, juice, garlic, chile powder, coriander, cumin, turmeric, and hot sauce together in a zip lock bag. Mix well then add the chicken breasts; squish around until evenly coated. Place into the refrigerator for 4-24 hours.

Remove the meat 20 minutes prior to cooking. Heat a grill pan coated in cooking spray over medium heat. Remove the chicken from the marinade and wipe dry. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste. Add the chicken to the HOT grill pan and cook for 7-8 minutes then flip. Continue cooking for 5-6 minutes or until chicken is cooked through and juices run clear. Remove from the pan and let the meat sit for 5 minutes to rest before slicing and serving.

Buttermilk Additional Information

Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk.
The term buttermilk also refers to a range of fermented milk drinks, common in warm climates where unrefrigerated fresh milk sours quickly, as well as in colder climates, such as Scandinavia,  Ireland, Netherlands, Germany, Poland, Slovakia, Slovenia, Croatia and the Czech Republic. This fermented dairy product known as cultured buttermilk is produced from cow's milk and has a characteristically sour taste caused by lactic acid bacteria. Source: Buttermilk

Source Recipe: Here

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Caramelized Chicken Breasts with Tomatoes And Cheese

How To Cook Caramelized Chicken Breasts with Tomatoes And Cheese

Caramelized Chicken Breasts with Tomatoes And Cheese - The MRI went well today and I look forward to hearing what is going on with my back and what steps I need to take to heal and be pain free. Since I am not able to cook new recipes right now I decided to re-visit some of my old favorites.  I hope to be back to cooking and photographing new recipes soon!

Caramelized Chicken Breasts with Tomatoes And Cheese

I love the combination of flavors and textures in this dish… the tomatoes and caramelized onions are sweet while the feta is a bit salty and they taste terrific over chicken. Topping the whole dish off with a bit of balsamic vinegar just completes it perfectly. This healthy and delicious recipe was a big hit with my entire family. 

Caramelized Chicken Breasts with Tomatoes And Cheese Ingredients

1/2 sweet yellow onion, sliced thinly
2 cloves of garlic, minced
2 tbsp olive oil, divided
2 boneless, skinless chicken breasts
1 cup of red grape tomatoes
Sea salt and fresh cracked pepper
Garlic powder, to taste
2 tbsp fresh basil, chopped
2 tsp balsamic vinegar
2-3 tbsp of feta cheese

Caramelized Chicken Breasts with Tomatoes And Cheese Steps For Cooking.

Heat 1 tbsp olive oil in a skillet over medium heat. Add onions then saute, stirring often, until golden brown and caramelized – about 15-20 minutes. Season with sea salt, to taste

In large grill pan, heat the other tablespoon of olive oil over medium high heat and season the chicken breasts with sea salt, freshly cracked pepper, and garlic powder, to taste. Make sure pan is nice and hot before adding the chicken. Cook for 5-6 minutes before turning over. Cook for additional 3-4 minutes to desired degree of doneness. Remove from heat to a serving platter. Make sure to let the chicken rest for 3-5 minutes before slicing so it stays nice and juicy. Slice into thin strips at an angle once it has rested.

In the same skillet as the onions, add the grape tomatoes then season with sea salt and freshly cracked pepper, to taste. Cook for 3-4 minutes until the tomatoes are soft. Add the caramelized onions and minced garlic, stirring frequently for 60 seconds. Pour the tomatoes and onions on top of the sliced chicken, drizzle with balsamic vinegar. Top with feta cheese and fresh basil.

Source Recipe: Here

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Roast Chicken with Balsamic Bell Peppers

Roast Chicken with Balsamic Bell Peppers

Roast Chicken with Balsamic Bell Peppers - that is filled with delicious recipes from several of the country’s best magazines. I found a recipe for chicken breasts that sounded simple yet gourmet. I loved the flavor that the rub gave to the chicken and the softened peppers and onions in the balsamic sauce was really delicious served on top of the tender chicken. I served this dish with the Grilled Vegetable Panatella for a hearty, healthy, and seriously tasty meal.

Roast Chicken with Balsamic Bell Peppers

Add the remaining olive oil over medium-high heat in the same skillet. Add bell peppers and onion; saute 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar then season with sea salt and freshly cracked pepper, to taste; cook 3 minutes, stirring frequently. Serve bell pepper mixture and sauce over chicken.

Roast Chicken with Balsamic Bell Peppers Ingredeints

3/4 tsp fennel seeds, crushed
1/2 tsp freshly ground black pepper, divided
1/4 tsp garlic powder
1/4 tsp dried oregano
Sea salt and freshly cracked pepper, to taste
2 skinless, boneless chicken breasts
Cooking spray
1 tbsp olive oil (divided)
2 cups red bell pepper, thinly sliced
1 cup yellow bell pepper, thinly sliced
1/2 cup sweet yellow onion, thinly sliced
1/2 cup chicken broth
1 tbsp balsamic vinegar
Fresh parsley, chopped

Roast Chicken with Balsamic Bell Peppers Steps For Cooking

Heat a large OVEN PROOF skillet coated in cooking spray and 1/2 tablespoon of olive oil over medium-high heat. Combine the fennel seeds, garlic powder, oregano, and sea salt & freshly cracked pepper, to taste in a small dish and mix well. Sprinkle spice rub evenly over both sides of the chicken. Add chicken to the hot skillet and cook for 3 minutes or until browned. Turn chicken over; then place into the oven for 20 minutes, or until the chicken has cooked through. Remove the chicken to a serving plate and cover with a tin foil tent.

Add the remaining olive oil over medium-high heat in the same skillet. Add bell peppers and onion; saute 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar then season with sea salt and freshly cracked pepper, to taste; cook 3 minutes, stirring frequently. Serve bell pepper mixture and sauce over chicken.

Roast Chicken with Balsamic Bell Peppers Additional Information

Roasting is a cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 300°F from an open flame, oven, or other heat source. Roasting can enhance flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. In addition, large uncooked cuts of meat are referred to as roasts. A roast joint of meat can take one, two, even three hours to cook the resulting meat is tender. Also, meats and vegetables prepared in this way are described as "roasted", e.g., roasted chicken or roasted squash. 

Methods
For roasting, the food may be placed on a rack, in a roasting pan or, to ensure even application of heat, may be rotated on a spit or rotisserieIf a pan is used, the juice can be retained for use in gravy, Yorkshire pudding, etc. During oven roasting, hot air circulates around the meat, cooking all sides evenly. There are several plans for roasting meat: low-temperature cooking, high-temperature cooking, and a combination of both. Each method can be suitable, depending on the food and the tastes of the people.
A low-temperature oven, 95 °C to 160 °C (200 °F to 325 °F), is best when cooking with large cuts of meat, turkey and whole chickens. This is not technically roasting temperature, but it is called slow-roasting. The benefit of slow-roasting an item is less moisture loss and a more tender product. More of the collagen that makes meat tough is dissolved in slow cooking. At true roasting temperatures, 200 °C (400 °F) or more, the water inside the muscle is lost at a high rate.
Cooking at high temperatures is beneficial if the cut is tender enough as in filet mignonette or strip lo-into be finished cooking before the juices escape. A reason for high temperature roasting is to brown the outside of the food, similar to browning food in a pan before pot roasting or stewing it. Fast cooking gives more variety of flavor, because the outside is brown while the center is much less done.
The combination method uses high heat just at either the beginning or the end of the cooking process, with most of the cooking at a low temperature. This method produces the golden-brown texture and crust, but maintains more of the moisture than simply cooking at a high temperature, although the product will not be as moist as low-temperature cooking the whole time. Searing and then turning down to low is also beneficial when a dark crust and caramelized flavor is desired for the finished product. Note that searing in no way prevents loss of moisture: moisture loss is simply a function of heat and time.The outside is brown and the rest is done fairly uniformly.Source: Roast Chicken

Source Recipe: Here

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Delicious Maple Mustard Glazed Chicken

How To Cook Delicious Maple Mustard Glazed Chicken

Delicious Maple Mustard Glazed Chicken - Brush chicken with a savory-sweet glaze for gorgeous results. Browning in a skillet first gives it a delicious crust and pretty appearance. Finishing it in liquid ensures it will be moist.
The tangy-sweet flavor combination of this maple syrup and stone-ground mustard glaze will work equally well with chicken thighs or pork. Serve with hot cooked rice and steamed haricots verts or a tossed green salad.

Delicious Maple Mustard Glazed Chicken

Preheat the oven to 400 degrees Heat the oil in a large OVEN PROOF skillet over medium high heat. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste. Add the chicken to the pan, and cook for 2-3 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside on a plate. Add the broth, syrup, thyme, and garlic slices to the pan; stir until well combined then add the mustard and vinegar, making sure to scrape the pan to loosen any browned bits.

Once the sauce is well combined, add the chicken back to the pan along with any juices from the plate. Place the skillet in the oven and bake for 10 minutes, or until the chicken is cooked through.

Delicious Maple Mustard Glazed Chicken Ingredients

2 tsp of olive oil (I used canola because I ran out of olive oil)
2 boneless skinless chicken breasts
Sea salt and freshly cracked pepper, to taste
1/4 cup + 2 tbsp of chicken broth
1/4 cup of real maple syrup
1 tsp fresh thyme, chopped
2 cloves of garlic, sliced thinly
1 tbsp cider vinegar
1 tbsp stone-ground mustard

Delicious Maple Mustard Glazed Chicken Steps For Cooking

Preheat the oven to 400 degrees.

Heat the oil in a large OVEN PROOF skillet over medium high heat. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste. Add the chicken to the pan, and cook for 2-3 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside on a plate. Add the broth, syrup, thyme, and garlic slices to the pan; stir until well combined then add the mustard and vinegar, making sure to scrape the pan to loosen any browned bits.

Once the sauce is well combined, add the chicken back to the pan along with any juices from the plate. Place the skillet in the oven and bake for 10 minutes, or until the chicken is cooked through. Remove the skillet from the oven and let the meat rest for 5 minutes before slicing and serving along with the extra sauce/glaze on the side.

Source Recipe: Here

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Filipino Style Mediterranean Chicken rice bowls

How To Cook Filipino Style Mediterranean Chicken rice bowls

Filipino Style Mediterranean Chicken rice bowls -  I’ve been eyeing rice bowl recipes I’ve seen around the internet lately. There are beautiful Southwestern ones and Asian ones that have particularly caught my eye lately. Today, however, I made some rice bowls using Mediterranean flavors. I marinated a couple chicken breasts in lemon zest juice, olive oil, garlic, oregano, basil, and parsley for an hour then seared it on the stovetop then baked it in the oven. I made some delicious Garlic Rice and a caramelized onion, spinach, and tomato saute then placed them all in the bowl. I topped the rice bowl with some toasted pine nuts, feta cheese, and fresh parsley. It was healthy, flavorful, filling, and delicious! I am really disappointed there are no leftovers! I look forward to making more rice bowls in the future .

Filipino Style Mediterranean Chicken rice bowls

Combine the lemon zest, lemon juice, olive oil, minced garlic, fresh thyme, oregano, and basil together in a large zip lock bag. Add the chicken breasts then seal and refrigerator for 1 hour. Remove the chicken from the refrigerator 20 minutes prior to baking.

Preheat the oven to 375 degrees. Heat an OVEN PROOF pan over medium high heat that has been coating with cooking spray. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste. Add the chicken breasts to the HOT pan and cook until brown, about 2-3 minutes. Flip the chicken over and place into the oven. Bake for 20 minutes then pour the remaining marinade into the pan, place back into the oven and continue baking for 5 minutes, or until chicken is cooked through. Remove from the oven and let the chicken rest for 5 minutes before slicing thinly.

Filipino Style Mediterranean Chicken rice bowls Ingredients:

Lemon Herb Chicken:

Zest and juice from 1 large lemon (2 tbsp juice)
2 tbsp olive oil
2 cloves of garlic, minced
1 tsp fresh thyme, chopped
1 tsp fresh parsley
1/2 tsp dried oregano
1/2 tsp dried basil
2 cloves of garlic, minced
2 boneless skinless chicken breasts, fat removed

Garlic Rice:

1 tsp butter
1 tsp olive oil
4 cloves garlic, minced
1 cup uncooked jasmine rice
2 cups chicken broth
Sea salt and white pepper, to taste

Caramelized Onion, Tomato, and Spinach Saute:

2 tsp olive oil
1/2 sweet yellow onion, diced
Handful of grape tomatoes
2 cups baby spinach
Sea salt and freshly cracked pepper, to taste

Other Ingredients:

2 tbsp toasted pine nuts
2 tbsp feta cheese
2 tbsp fresh parsley, chopped
Lemon wedges, if desired

DIRECTIONS:
Combine the lemon zest, lemon juice, olive oil, minced garlic, fresh thyme, oregano, and basil together in a large zip lock bag. Add the chicken breasts then seal and refrigerator for 1 hour. Remove the chicken from the refrigerator 20 minutes prior to baking.

Preheat the oven to 375 degrees. Heat an OVEN PROOF pan over medium high heat that has been coating with cooking spray. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste. Add the chicken breasts to the HOT pan and cook until brown, about 2-3 minutes. Flip the chicken over and place into the oven. Bake for 20 minutes then pour the remaining marinade into the pan, place back into the oven and continue baking for 5 minutes, or until chicken is cooked through. Remove from the oven and let the chicken rest for 5 minutes before slicing thinly.

While the chicken is baking. Prepare the garlic rice – click link up above for the recipe directions.

While the chicken and rice are cooking, caramelize the diced onion. Heat a saute pan over medium low heat with 2 teaspoons of olive oil. Add the diced onion and cook, stirring occasionally, for 20 minutes. Side Note: If the pan and onion get dry either add a bit more olive oil or water and toss to coat evenly. Continue cooking until caramelized. Once the onion is caramelized, add the grape tomatoes and cook until just about to burst, about 5 minutes. Add the baby spinach then season with sea salt and freshly cracked pepper, to taste.

Place a big scoop of rice in a bowl. Add some sliced chicken along with some spinach and tomato saute. Top with some toasted pine nuts, feta cheese, and fresh parsley. Serve with additional lemon wedges if needed. Enjoy.

Learn How To Cook Filipino Style Mediterranean Chicken rice bowls

The Best Garlic Fried Chicken

How To Cook The Best Garlic Fried Chicken

The Best Garlic Fried Chicken - Garlic Fried Chicken is one of the Best Fried Chicken Recipes available. This Fried Chicken variation uses a hefty amount of garlic powder to add taste and nice aroma to the usual Fried Chicken Recipe.
Making your own Garlic Fried Chicken very quick and easy. It does not take too much time and the cooking procedure is simple. If you are a beginner in cooking, this recipe is the right one for you to start with.

The Best Garlic Fried Chicken

enjoy eating Fried Chicken, who doesn’t? All of us kids love fried chicken. Although, I must admit that eating the same dish over again makes it less appealing. The simple solution is variation. Try eating different Fried Chicken varieties (like this Garlic Fried Chicken). I’m sure that your taste buds will never get bored.

The Best Garlic Fried Chicken Ingredients

1 to 1 1/2 lb chicken, sliced into serving pieces
1/2 cup Panko bread crumbs
1 teaspoon ground black pepper
1/2 cup milk
1 1/2 tablespoons garlic powder
1 teaspoon salt
3/4 cup all-purpose flour
1 piece raw egg
1/2 teaspoon paprika
3 cups cooking oil

The Best Garlic Fried Chicken Steps For Cooking

1. Combine salt, ground black pepper, paprika, garlic powder, Panko Bread crumbs, and all-purpose flour in a mixing bowl. Mix well and set aside.
2. Combine the egg and milk in another bowl, and whisk. Set aside.
3. Dip the chicken slices in the egg and milk mixture, and then roll in the flour, bred crumbs, salt, pepper, and paprika mixture until all the sides are evenly coated.
4. Heat a deep cooking pot and pour-in the cooking oil.
5. When the oil becomes hot, deep-fry the coated chicken in medium heat for 10 to 15 minutes or until the color turns golden brown. Note: Do not use high heat as it will cook the outer part of the chicken right away while leaving the inside uncooked.
6. Turn-off the heat, and then remove the garlic fried chicken from the pot. Let the excess oil drip.
7. Transfer to a serving plate and serve with KFC gravy.

Health Benefits Garlic Additional Information

Whole books have been written about garlic, an herb affectionately called "the stinking rose" in light of its numerous therapeutic benefits. A member of the lily or Allium family, which also includes onions and leeks, garlic is rich in a variety of powerful sulfur-containing compounds including thiosulfinates (of which the best known compound is allicin), sulfoxides (among which the best known compound is alliin), and dithiins (in which the most researched compound is ajoene). While these compounds are responsible for garlic's characteristically pungent odor, they are also the source of many of its health-promoting effects.

More recent research has identified additional sulfur-containing compounds that are responsible for garlic's star status as a health-supporting food. These sulfur compounds include 1,2-vinyldithiin (1,2-DT), and thiacremonone. The hydrogen sulfide gas (H2S) that can be made from garlic's sulfides has also been the subject of great research interest. When produced and released from our red blood cells, this H2S gas can help dilate our blood vessels and help keep our blood pressure under control.

Finally, when thinking about the sulfur compounds in garlic, it is important to remember that sulfur itself is a key part of our health. Several research studies have noted that the average U.S. diet may be deficient in sulfur, and that foods rich in sulfur may be especially important for our health. In addition to all of the sulfur-related compounds listed above, garlic is an excellent source of manganese and vitamin B6, a very good source of vitamin C, and a good source of selenium.

Cardiovascular Benefits

Most of the research on garlic and our cardiovascular system has been conducted on garlic powder, garlic oil, or aged garlic extracts rather than garlic in food form. But despite this research limitation, food studies on garlic show this allium vegetable to have important cardioprotective properties. Garlic is clearly able to lower our blood triglycerides and total cholesterol, even though this reduction can be moderate (5-15%).

But cholesterol and triglyceride reduction are by no means garlic's most compelling benefits when it comes to cardioprotection. Those top-level benefits clearly come in the form of blood cell and blood vessel protection from inflammatory and oxidative stress. Damage to blood vessel linings by highly reactive oxygen molecules is a key factor for increasing our risk of cardiovascular problems, including heart attack and atherosclerosis. Oxidative damage also leads to unwanted inflammation, and it is this combination of unwanted inflammation and oxidative stress that puts our blood vessels at risk of unwanted plaque formation and clogging. Garlic unique set of sulfur-containing compounds helps protect us against both possibilities—oxidative stress and unwanted inflammation. Source: Garlic

Learn How To Make The Best Garlic Fried Chicken

Delicious Fried Chicken with Pineapple

How To Cook Delicious Fried Chicken with Pineapple

Delicious Fried Chicken with Pineapple - Pineapple Fried Chicken is our newest addition to our Fried Chicken Recipes. This fried chicken variation is quite tender and has a nice collaboration of flavor from the chicken and marinade.
This Pineapple Fried Chicken recipe is simple. I started out by cutting a whole chicken into serving pieces. Each piece was washed with running water. I make sure to wash poultry products longer to avoid bacteria and contaminants. It is important to drain excess water and dry the chicken with a paper towel or a clean cloth after washing.

Delicious Fried Chicken with Pineapple

The marinade is made-up of crushed pineapple, lemon soda, soy sauce, some seasonings, and spices. I used canned pineapples, but you can always use fresh ones; in fact, fresh is better. Pineapple juice can always be used as a substitute for crushed pineapple. For better tasting pineapple fried chicken, make sure to marinate for at least 6 hours. I usually do it overnight to get the optimum effect.

Delicious Fried Chicken with Pineapple Ingredients

3 lbs. whole chicken, cut into serving pieces
1 20 oz. can crushed pineapple
1 cup lemon soda (Sprite or 7-Up)
1 tablespoon dark soy sauce
3 teaspoons salt
1 teaspoon ground black pepper
2 large eggs, beaten
1 cup all-purpose flour
1 teaspoon garlic powder
2 cups cooking oil
Additional salt and pepper for rubbing

Delicious Fried Chicken with Pineapple Steps For Cooking

1. In a large container, combine crushed pineapple, lemon soda, soy sauce, 3 tsp. salt, 1 tsp. ground black pepper. Stir.
2. Add the chicken pieces in the mixture. Marinate overnight. Make sure to place the container in the fridge while marinating.
3. Combine the flour and garlic powder. Set aside.
4. Separate the chicken from the marinade. Let excess liquid drip.
5. Heat the cooking oil in a frying pan.
6. Rub some salt and pepper over the chicken pieces and then dip each piece in the egg mixture. Dredge the egg coated chicken in the flour mixture.
7. Fry each chicken piece in low to medium heat for about 8 to 12 minutes per side. You can add more time depending on the thickness of the chicken.
8. Remove the cooked chicken pieces from the pan. Arrange in a plate lined with paper towels.

Additional Information About Fried Chicken

Fried chicken is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan-fried, deep fried, or pressure fried. The breading adds a crisp coating or crust to the exterior. What separates fried chicken from other fried forms of chicken is that generally the chicken is cut at the joints and the bones and skin are left intact. Crisp well-seasoned skin, rendered of excess fat, is a hallmark of well made fried chicken.

Fritters have existed in Europe since the middle ages. The Scots, and later Scottish immigrants to the southern United States, had a tradition of deep frying chicken in fat, unlike their English counterparts who baked or boiled chicken.
A number of West African cuisines featured dishes where chicken was fried, typically in palm oil, sometimes having been battered before. These would be served on special occasions in some areas, or sometimes sold in the streets as snacks in others. This provided some means of independent economy for enslaved and segregated African American women, who became noted sellers of poultry (live or cooked) as early as the 1730s. Because of this and the expensive nature of the ingredients, it was, despite popular perception, a rare and special dish in the African-American community.Source: Fried Chicken

Learn How To Make Delicious Fried Chicken with Pineapple

Rock N Roll Chicken Spring

How To Cook Rock N Roll Chicken Spring

Rock N Roll Chicken Spring - This Chicken Spring Roll recipe is another spring roll variation using ground chicken. Compared to the other spring rolls that we featured, this version has lesser cholesterol content.
Chicken Spring rolls is prepared and cooked the same way as you do your average spring roll. It is important that the wrap is sealed properly so that it will not break open while frying. Also, make sure that the heat is between low to medium so that the meat will cook before the wrapper browns.

Rock N Roll Chicken Spring

Spring rolls are a large variety of filled, rolled appetizers or Dim Sum found in East Asian and Southeast Asian cuisine. The name is a literal translation of the Chinese . The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area, depending on the region's culture.

Rock N Roll Chicken Spring Ingredients

1 lb. ground chicken
1 medium onion, minced
1/4 cup minced carrots
2 tablespoons minced parsley
1 teaspoon garlic powder
1 tablespoon sesame oil
2 teaspoons salt
1/2 teaspoon ground black pepper
1 raw egg, beaten
20 to 30 pieces spring roll wrapper
2 cups cooking oil

Rock N Roll Chicken Spring Steps For Cooking

1. In a large mixing bowl, combine chicken, onion, carrot, parsley, garlic powder, sesame oil, salt, and pepper. Mix well.
2. Scoop about 2 to 3 tablespoons of the mixture and then arrange on top of a spring roll wrapper. Wrap the mixture and then seal the edge by brushing the beaten egg mixture in the end of the wrapper.
3. Heat the cooking oil in a deep frying pan.
4. When the oil becomes hot, deep fry the wrapped spring rolls in low to medium heat for about 10 to 12 minutes or until the color turns golden brown.
5. Transfer the fried chicken spring roll in a plate lined with paper towel.
6. Serve with sweet and sour sauce or banana ketchup.

Additional Information About Spring Roll

Regional

Mainland China and Taiwan - In Chinese cuisine, spring rolls are savoury rolls with cabbage and other vegetable fillings inside a wrapped cylinder shaped thin pastry. From areas such as Zhejiang in eastern China, and northern China. They are usually eaten during the Spring Festival in mainland China, hence the name. Meat varieties, particularly pork are also popular.
Fried spring rolls are generally small and crisp. They can be sweet or savory; the latter are typically prepared with vegetables. This version is fully wrapped before being pan-fried or deep-fried.

Hong Kong - Spring roll is a fried dish usually available as a dim sum. It typically contains minced pork, shredded carrot, bean sprouts and other vegetables served with a sauce similar to Worcestershire sauce.

Vietnam - The fried version with minced pork Central Vietnam has its own version of a "fried roll" called "Ram." "Ram" is always made from whole shell-on shrimp or chopped shelleded shrimps and some green onion, wrapped in rice paper and deep fried. "Ram", like most specialty food items from central Vietnam, are not widely available in Vietnamese restaurant overseas. A Vietnamese spring roll is different from a Chinese spring roll in that it is typically smaller and contains ground or chopped meats/seafood such as pork, crab, shrimp, chicken, taro or cassava, glass noodle, wood-ear fungi or oyster mushrooms and shredded carrots. Rice papers are always used as the wrappers in Vietnam. A few Vietnamese restaurants in western countries may use the Chinese spring roll wrappers due to the in availability of rice papers initially.

South Korea - In South Korea, a spring roll is known as chungwon . They are not as popular as other fried foods, but are occasionally found at bars, street stalls, or as a banchan (side dish) at restaurants.

Australia - In Australia, a diverse range of authentic Asian cuisine is available due to immigration, multiculturalism, and the abundant fresh local produce. Both dim sims and Chiko Rolls were inspired by Chinese spring rolls.

Europe - In the Netherlands and Belgium, spring rolls are known as loempia, and are deep-fried or sometimes baked. They are thought to have been introduced by immigrants from Indonesia. Loempias are filled with bean sprouts, chopped omelette, and sliced ham.

Costa Rica - In Costa Rica, spring rolls are called in Spanish Rollito de primavera (Little Spring Roll), but is popular know as " Taco Chino" and is offered in almost all the Chinese restaurants as an entree or appetizer. Spring Roll

Learn How To Make Rock N Roll Chicken Spring