Tag Archives: chicken

BBQ Turkey Wings

26 Sep

Don’t trip…

Turkey wings are great. A family member kept raving about how great the wings were. Well, I tried barbecuing them, and they were great. This is a really simple treatment that allows you to use your favorite sauce, whether it’s Open Pit ( but I would’ve hoped you have graduated from the entry-level flavor of that sauce by now), to the sauce that was handed-down-from-your-great-great-grandma.

Either way, it’s great for toting to that tailgating party. The wings I buy are from Shady Brook farms, and come without the drummette attached. It has only the flat, two-boned part and the tip. They are packaged six to a package. Allow three pieces per person. If you can’t find the turkey wings, chicken wings will do just fine, just trim off the tip from each wing and allow four chicken wings per person

Serves four

You will need

chef knife

paper towels

plastic rap

gallon sized Ziploc bags

pan coating

bowl for  BBQ sauce



2- packages of Shady Brook Farms, or 24 whole chicken wings

1/2 cup BBQ Spice Rub

1-2 cups your favorite Barbecue sauce, room temperature

Place two layers of paper towels on a sheet pan ans set aside. Cut tips off turkey wings and discard, or freeze  the tips for stock. Wash and pat dry.  Lay wings on paper towels and sprinkle wings liberally on both sides with the spice rub.  Place wings in Ziploc bag and refrigerate for at least four hours, or overnight.

Preheat oven to 400 degrees. Move rack to center of oven. Spray pan coating lightly on sheet pan or baking dish. Place wings in a single layer on dish. Lightly sprinkle leftover spice over wings, and place in oven. Cook wings in oven for 30 minutes, then turn and using a basting brush, paint wings with barbecue sauce and cook for 10 additional minutes, or until meat pull away from ends of wings. Discard leftover sauce.

Pull wings from oven and let rest for ten minutes. Serve with your favorite barbecue sauce on the side, or use ranch or sour cream.

Make you wanna smack your mama!

Simple ways to cook chicken breasts: Chicken Bosciaola with Penne

30 Aug

Chad wrote:

CC – I’m a simple, single man with limited culinary skillz.  I like to eat  chicken breast.  I cube it and fry it in a pan with olive oil, and sprinkle some  garlic salt.  Its getting old.

Do you have any favorite, simple ways to cook chicken breast?  Bake?  Fry?

Why yes, Chad; I do indeed have several simple ways of cooking chicken breasts. I have several recipes on this site which may involve some prep, but are really good. This recipe for Beer-battered chicken fingers with honey mustard is really easy to prepare.  I will simplify a recipe I posted earlier on for chicken parmesan and e- mail that to you in a few days. In the meantime, try your hand at making this recipe: Chicken Bosciaola( BOSSY-OLA)!

Make sure that you familiarize yourself with this recipe before you attempt to cook this. It is easy, but it has a few steps.

Prep time is about 15 minutes, cook time is 20 minutes. Total time should come in at 35 minutes

You will need:

heavy skillet

liquid measuring cups

dry measuring cups

large ziplock bag

measuring spoons

wooden spoons

cutting board

kitchen knife

large pot for cooking pasta


2 chicken breasts ( try Perdue fit and easy chicken breasts; the are uniform in size and easy to work with)

1/2 cup flour

1 tsp. salt

1/2 tsp. pepper

1/4 c. olive oil

1/2 sliced small onion

1/2 sliced mushrooms ( you can also buy these freshly sliced as well, or buy them canned; drain them before use)

1 tbl chopped garlic ( you can buy this chopped)

2 slices bacon

1/2 cup  diced tomatoes ( Italian flavored ones are great for this dish)

1/4 cup red wine

1 pkg. brown gravy mix

1 tsp. italian seaoning

1 ½ cups penne pasta

1 ½ tsp dried parsley

2 tbl. butter

salt and pepper to taste

Put 2 qts. of water on stove in large container and bring to boil. While waiting for pasta water to boil, measure out flour,  1 tsp. salt and  1/2 tsp. pepper in ziplock bad and set aside. Cube chicken and  add to bag of flour. Close ziplock bag, and shake pieces of chicken in bag. Pull out chicken from the ziplock bag and shake the excess flour of the chicken pieces. Set aside.

Dice bacon, and onions and set aside. Mix brown gravy with water as directed on envelope and set aside.  When pasta water comes to a boil, cook penne pasta for ten minutes and drain. In the meantime, in a heavy skillet add olive oil and heat over medium heat.

Cook bacon , mushrooms and onions for about 5-7 minutes, stirring constantly. Add chicken and brown on all sides. Add tomatoes, wet gravy mix, Italian seasonings, parsley and red wine. Bring to boil, then reduce heat and let simmer for 10 minutes or until thickened, stirring occasionally.  Add butter,  and toss desired amount of cooked  pasta into the pan.  Season with salt and pepper and serve immediately.

You will need

Dirty Rice

28 Aug

Do you like it dirty? Well, do you? MMmmnnnn, you cheeky monkey!

The CC does! But shhhh, my doctor wouldn’t be so thrilled about knowing that. So, the CC made a version of her favorite dish using ground turkey and turkey sausage to achieve the legendary taste that helped put N’Orleans ( Nawlins) on the map.

For those of you that don’t exactly know what dirty rice is, it is a rice dish made with ground sausage, livers, vegetables, herbs and spices. It is the dark appearance of the rice that gives the dish its name. Now, a note to all of you who find liver offensive: COWARDS! the lot of you. Seriously, you can skip the livers but the liver add a component to the dish that cannot be matched.

(Sigh). So if you must, skip the liver and add extra turkey sausage in its place.

You will need

large iron, aluminum, or enameled skillet

Lit to fit skillet

dry measuring cups

liquid measuring cups

measuring spoons

cutting board

chef’s knife

spoons for stirring


3/4 c. green peppers, diced

1 1/2 c. yellow onions, diced

1/2 c. celery. diced

1 tbl. garlic

1/2 lb. ground turkey*

1/3 lb. italian-style turkey sausage**, casings removed

1/2 cup chicken livers, rinsed and patted dry

1 tbl. worcestershire

1/2 tsp. poultry seasoning

1 tsp. Italian seasoning

1/4 to 1/2 tsp. cayenne

1 cup uncooked white rice

2 cups chicken stock

salt and black pepper to taste

2 tbl. fresh parsley, chopped

vegetable oil

Place 1/4 cup of vegetable oil in bottom of skillet, and heat over medium flame. Briefly brown livers on all sides, then remove from pan. Let cool, then chop livers coarsely and set aside. Add ground turkey to pan and let brown, remove from pan and set aside. Add an additional 1/4 cup of oil, if needed and brown sausage stirring to break up in pan. Add peppers, onions, celery, and garlic and cook until softened. Add rice and cook an additional 3-4 minutes. Add ground turkey, bay leaf, salt, pepper, poultry seasoning, cayenne, livers and stir until blended. Add stock, turn heat to high and bring to boil. Turn down heat and cover pan. Cook over low heat for 15- 20 minutes or until liquid is absorbed. Remove covered pan from heat and le stand with lid on for five minutes. Fluff rice with fork and stir in chopped fresh parsley.

Serves four to six persons.

*This dish needs a certain amount of fat to round out the flavor, so don’t use ground turkey breast for the turkey, It is too dry for this dish. Try to find regular ground turkey. Also, ground beef or pork can be used as a substitute

**As for the sausage, I used Shady Brook Farms Italian-style Turkey dinner links for the sausage. I used 2 links for this recipe, Add one more if you plan to sub sausage for chicken livers. However, you can use regular pork sausage for this dish, or smoked sausage will do as well.

Try compound butters to liven up grilled food!

21 Aug

Hey gang!

Tired of the same old A1© sauce on top of your charcoal grilled steak? Is that marinated grilled chicken boring the heck out of you? Sick of the same old grilled vegetables? Yes, I know.

Have you tried making compound butter before? You should.  It is a great way to add flavor and pizazz to any of you summer food fare. Compound butters are made with softened butter and a choice of herbs, spices, or anything you can think of that will give your grilled food that  certain savoir-fare, and is a great preparation to add to your growing repetoire of culinary tricks. Best of all, they are super easy to make. Below are two recipes for compound butter; one is a classic preparation, the other a sassy little number to bring your steaks and burgers to life.

Both recipes will freeze quite nicely, and can be made in advance.  They keep in your refrigerator for up to one week, or stored in your freezer for up to one month.

You will need for both recipes

bowls for mixing

wooden spoons

cutting board


measuring spoons

dry measuring cups

grater or zester ( for hotel butter)

containers for storage

plastic wrap

Classic Maitre D’ Hotel Butter

This lemony butter is great for chicken, fish and vegetables, or even tossed into cooked angel hair.

1 stick unsalted butter (4 oz)

1 tbl minced shallots

zest of one lemon

juice of 1/2lemon

1/2 tsp. coarse-grind black pepper

1 tbl. chopped fresh parsley

1/2 tsp. Worcestershire sauce

1  tbl. olive oil

1/4 tsp. sea salt

Soften butter to room temperature until soft and pliable. DO NOT MELT! Add ingredients and mix thoroughly. Store in lidded container, or roll into cylinders using plastic wrap. Either brush on grilled food during the last stages of cooking, or place a small dollop on top of finished grilled food.

Gorgonzola Green Onion Butter

Great on all types of grilled steak. Try  putting a knob of this butter inside homemade burger patties before grilling them for added zing.

1 stick unsalted butter (4 oz.)

6 tbl. crumbled gorgonzola cheese

1/2 tsp. coarse-grind black pepper

1/4 tsp. Worcestershire sauce

1/2 tsp. olive oil

1/4 tsp. sea salt

1/4 cup chopped scallions ( tops only)

Soften butter to room temperature.  DO NOT MELT. Add rest of ingredients except scallions, and mix well. Add scallions and mix gently. Put in lidded  container, or roll into a cylinder using plastic wrap.  Either brush on grilled food during the final stages of cooking, or serve a healthy dollop on top of finished grilled food.

Either way you choose to use these butters is ok. Or, try and make your own versions of these recipes. Just remember not to melt the butter or you will have a mess on your hands.


The Best Chicken Noodle Soup

7 Aug

Recently, the Culinary Chick was diagnosed with a pulled abdominal muscle. This left me  in severe pain , and with  virtually no appetite. I am on several medications that require food, so ever mindful of sodium intake and simplicity, I decided to make myself some chicken noodle soup. After all; I had the technology.

Well, not only did it serve its purpose of getting much needed nutrients in my body, but it was great. No frills; it was just what I needed. And besides, it only took an hour and its a healthy alternative to any canned product out there.  This makes about one gallon; enough to have leftovers to freeze for the next time you feel the need for some comfort food.

You will need:

Baking dish

heavy bottomed stock pot

chef knife

cutting board

vegetable peeler

wooden spoon

measuring spoons

liquid measuring cup


1/4 cup olive oil

3 carrots, peeled and sliced

3 celery ribs washed and chopped

2 medium onions, peeled and diced

1 bay leaf

1/2 to 1 tbl. coarse grind black pepper

1 1/2 heaping tbl. chopped garlic

8 cups chicken stock or broth

2 tbl. chopped parsley

6 oz. ( 1/2 bag) No-yolks egg noodles

3 each large chicken breasts, or 5 large chicken thighs ( about 2 – 2 1/2 lbs.)

Salt and pepper

Wash and trim chicken of visible fat. Season chicken on both sides and bake in 350 degree oven until done. Let cool, then remove skin and discard. Pull chicken off bone; discarding any addition fat and skin. Cut into bite-sized pieces and  store in separate container.  Refrigerate.

Heat olive oil in heavy bottomed pot over medium heat. Add carrots, onions and celery and saute for 6-7 minutes, or until tender and aromatic. Add garlic and bay leaf; cook for an additional 2 minutes.  Add stock or broth. Bring to a boil. then reduce heat to simmer. Let cook for 30 minutes, skimming surface of soup for any fat or impurities.

Add egg noodles, pepper, chicken and parsley. Let cook until noodles are done; about six or seven minutes. Serve in warm bowls with crusty bread.

Note: I purposely omitted salt from the soup, because of the aforementioned reasons. If you feel you would like to add more seasonings, do so. Make this soup your own.

Beer-Battered Chicken fingers with Honey Mustard Dipping sauce

14 Jul

I met my friend Carlotta when I worked at an infamous waterfront eatery in Fell’s Point, Baltimore. She and others loved the chicken fingers we used to serve, especially on Sunday Funday. Although my goal is to present only all-original recipes for this blog, I will publish my version of the famed treat, along with a version of the sauce that was served alongside it.

NOTE: For you veg-heads, this works extremely well with zucchini or portobello mushrooms! Just cut the vegetables into sticks, then follow the recipe below.

You will need:

sharp knife

cutting board

large bowl

wire whisk

slotted spoon

plate or pie tin and paper towels

dry measuring cup

liquid measuring cup

measuring spoons

heavy-bottomed skillet ( cast iron, or aluminum)

Deep fryer (if you have one)

Beer Battered Chicken Fingers

**First, make Honey Mustard sauce (recipe follows); Set aside and chill**

1+ 3/4 cup self rising flour

1 tsp.  seasoned salt

1/2 tsp. white pepper ( black pepper is ok)

1/8 tsp. cayenne pepper (optional)

1 12 oz. bottle of Bass® or similar style ale

1 lb. chicken tenders, OR 1 lb. boneless chicken breasts

Canola or vegetable oil for frying


Wash and dry chicken tenders; set aside. If using chicken breasts, wash breasts and pat dry. Place chicken on clean cutting board or surface. With a sharp knife, cut breast into index-finger sized strips.  Measure out flour, setting aside 1/2 cup of the flour. Place the remainder 1+ 1/4 cups of flour into a mixing bowl and add the salt, pepper, and cayenne.  Mix with wire whisk until blended. Now, add 1/3 of the beer and mix  well. Add more beer a bit at a time until the mixture resembles smooth pancake batter. Let batter rest for 10  minutes.

Put 1/2 cup reserved flour in a zip lock bag. Add fingers, a few at a time and shake bag thoroughly until fingers are coated evenly. Shake off any excess flour and repeat until all fingers are coated.

If using fryer, heat oil to 375. If using frying pan, measure out oil in pan until it reaches 2 inches of oil.


Once each finger is coated and the oil is hot; dip each finger into the batter, shake off excess and place gently into the oil. Continue with a few more fingers, avoid crowding the pan. As fingers brown, turn them with the slotted spoon. Once brown, remove fingers from the oil with the slotted spoon and place on paper towels to drain. Continue cooking chicken in batches until done.

If making large batches of fingers, keep warm in slow oven ( 200-225°)

Honey-Mustard Dipping sauce

1/3 cup Dijon-style mustard

1/3 cup mayonnaise

1/3 cup honey

Mix together and chill