September 2008 Food of the Month: Chicken

[Food Network Fan]

Each month we will choose an ingredient or feature food for our members to prepare in some way during the month, and share with everyone what they made using said item. This month I am choosing chicken. There are so many things you can do with it and hopefully we will inspire each other with some new ideas.

So make a little time this month to prepare anything edible with chicken and please do share your results.

[BerryBaby]

Can't wait to make my spicy chicken soup. Think I posted that recipe here last year. I know I have a photo of it in my album/profile. So good!

[Pluff Mudder]

I haven't made my chicken cordon blu in a while and the DH really loves it. Might have to pull out the recipe, dust it off and prepare some.

[ping]

I'll have to make some spicy fried chicken this week. I love how the Neely's do by mixing hot sauce in with th batter.

[Pluff Mudder]

We had chicken tonight... had already planned on having it before this thread. Had some left-over roasted chicken breast, so we made sandwiches with it, thick-sliced bacon, tomato and lettuce with some grilled corn on the cob on the side.

[Chefnot]

Chicken, chicken, chicken.....

BUT you have inspired me, think I'll stuff a whole bird and do it on the grill, that sounds good.

[Pluff Mudder]

Tried a new chicken dish tonight and I think it turned out pretty good.

Two-cheese grits topped with sauteed garlic spinach and grilled skinless and boneless chicken breast and drizzled with a honey mustard sauce.

[BerryBaby]

Boy, do I want that soup, but it is still too hot out to think of making it. Going to be 85 today.

[Food Network Fan]

Chili's Chicken Quesadillas

Serves: 4
Prep. Time: 2:40

1/4 cup lime juice
3 Tbls. olive oil OR vegetable oil - divided
4 cloves garlic - crushed
3 tsp. soy sauce - divided
1 tsp. salt
1/2 tsp. liquid smoke
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
1 lb. boned, skinned chicken breasts OR skirt steak
2 Tbls. water
1/2 tsp. lime juice
1 dash salt
1 dash black pepper
1 lrg. Spanish onion - sliced thin
1/2 med. green bell pepper - seeded, sliced thin
1/2 med. red bell pepper - seeded, sliced thin
1/2 med. yellow bell pepper - seeded, sliced thin

-Combine 1/4 cup lime juice, 2 Tbls. oil, garlic, 2 tsp. soy sauce, 1 tsp. salt, liquid smoke, cayenne pepper, and 1/4 tsp. black pepper in a sealable plastic container, add chicken/steak to container, cover, and refrigerate for at least 2 hours, or overnight (preferred).
-Combine water, 1 tsp. soy sauce, 1/2 tsp. lime juice, and a dash of salt and pepper; set aside.
-Grill meat over a medium-high flame for 4-5 minutes per side, or until cooked through.
-Cut meat into thin strips; set aside and keep warm.
-In a large skillet over medium-high heat, cook onion and peppers in remaining 1 Tbls. oil until brown; remove from heat; pour reserved liquid mixture over onions and peppers.
-Toss together meat, onions, and peppers.

Notes: Serve with warm tortillas, pico de gallo, cheese, sour cream, and guacamole. When I make this, I make sure to marinade at least overnight; the taste from the marinade is so good, I like to make it stronger. Also, I steam the peppers and onions rather than sauté them, as it cooks them evenly and retains their color perfectly.

From this source...A Way to The Heart Cookbook: Contents

They are wonderful! I don't use the liquid smoke I just put a few wet wood chips under the grill grate.

[bakerman]

I made a yummy casserole last night. I had some left over alfredo sauce, so I poached some chicken cooked some bowtie pasta, and steamed some broccoli. I mixed everything together with some fresh romano cheese and plopped in a casserole dish, covered the top with buttered bread crumbs and a little more romano. It turned out quite tasty for a throw together meal.

MAC