Cheap and lean, chicken is an excellent source of protein.
Okay, just stick with me on this one.
In my late teens and early twenties, a lot of the food I ate came from
cans and boxes, as I imagine most 20-somethings working shitty
manufacturing jobs that paid enough to eat better than ramen noodle soup
(those poor, lazy college kids). When I remembered, I'd pick up bags of
frozen veggies, because I needed to offset the unhealthy with something
resembling actual food. This healthy food I would, of course, offset
with the cheapest macaroni and cheese I could find (no high-class Kraft
Dinner for us, no sir).
As I imagine most of us have done at one time or another (I'm talking to
you, KFC Famous Bowl),
one day I got the fantastic idea to combine them, and my own personal
Bachelor Chow (Now With
Flavor) was born: Canned tuna,
broccoli normandy, and macaroni and cheese.
This is not that recipe, but it belongs to the same dumb kid, 15 years
This recipe calls for a can, yes, of chicken. If you're not feeling that
adventurous, or that lazy, you can boil and shred or pan-fry some
chicken breast. The pan-fry method will probably result in the most
flavor, especially when you get some nice browning.
Continue reading Southwest Chicken Mac and Cheese...
When I started this blog, my refrigerator was practically empty. Now,
I've got half-used bottles of dozens of condiments, all waiting for
their return to the limelight. Today's recipe, Buffalo Chicken Bowls
brought back the buffalo hot sauce (leftover from an interesting pasta
concoction that didn't see the publish button), and hot sauce's natural
frenemy: Ranch dressing.
This recipe was a piece of cake with a slow cooker. The magic formula
for slow-cooking chicken seems to be:
- 2-3 pounds chicken
- 1-2 cups flavorful liquid
- 2-4 cups vegetables (beans, corn, potatoes, onions, carrots, celery)
(for other instances of this formula, see Taco Chicken
Bowls and Indian Spiced
I left out a few ingredients from the recipe, leaving only:
- Buffalo sauce
- Black beans
- Ranch dressing
In short, this was the Taco Chicken Bowls
recipe with buffalo sauce instead
of salsa, and no need for the spice blend.
Like the Taco Chicken Bowls, this goes great in a bowl with some rice,
a bit of ranch dressing and cheddar cheese, or wrap the lot in a burrito
skin, which is like a tube-shaped bowl you can eat!
Fancy-speak for "chicken with white wine", this
recipe is amazing,
easy, and delicious. If you've got chicken, white wine, an onion, some
garlic, and some mushrooms, you can toss this together in a little more
than an hour.
The site I got this from calls it Coq au
since it's not coq but hen (rooster isn't widely-available in
supermarkets), and it wasn't Chardonnay but cheap white wine, I can't
very well keep calling it that.
Since the chicken takes 40 minutes to cook, I had time to make
a mushroom barley risotto. I had some dried porcini mushrooms laying
around, so I rehydrated those and saved the flavorful liquid that
resulted. I combined the mushroom liquid with some beef stock and some
thyme, made a risotto, and then added some good parmesan cheese I had
laying around. The result was better than I had expected.
As with so many good recipes, the biggest problem is that it's gone too
I keep promising co-workers that I'll try more Indian food. I enjoy it
immensely every time I have it. And yet, it's a rare night that I will
actually make something Indian, though I have started keeping my pantry
stocked with the right ingredients.
This Indian Spiced Stew with Chicken and
is easy to make. It only needs a quick sear on the chicken and then
4 hours in the slow cooker. It can be served as-is, or over rice. Do not
forget to add the yogurt! It's mildly spicy and fragrant, and I will
enjoy trying this again.
A few months back I bought a 12 pound bag of chicken drumsticks, so I've
had lots of chicken recipes on my mind. When I came across this
Jamaican Jerk Chicken Drumsticks
I had to give it a try: I wanted something spicy/sweet, and this
certainly does that.
I couldn't find Scotch Bonnet peppers, so I used Habanero peppers
instead. Pro tip: Use gloves. I barely touched the peppers, and my
fingers were on fire for hours afterward. I was thankfully lucky enough
to not touch any sensitive parts...
The recipe also includes rice and beans, but I decided to use up my
potatoes and make garlic mashed (with some cheese, because why not).
Side note: Life is too short to eat mild cheddar... Maybe one could find
use for it as part of a cheese tray with crackers. But, mild cheddar in
any other purpose else is easily overpowered.