The Great Chicken Experiment Day 5

 Here we are at day 5. My how time flies.

Today I made chicken breast fajitas.

 Ingredients:

Chicken breasts (I used all of the breasts I had left)

Italian dressing (I used Wish Bone Robusto Italian- it was in the pantry)

1 sliced onion

1 large bell pepper ( I used a red one)

 I used my cool griddle pan. I sprayed it with non-stick oil.

Turn the heat on high and let the pan warm up before you start to cook.

 Here is the chicken breasts with the marinade on them.

I poured the dressing directly into the bag with them.

If you want more flavor, let the chicken sit in the marinade for some time.

 I sliced the chicken breasts lengthwise to let them cook faster.

If you don't want to do this, just cook them longer on a lower heat.

Pan fry one side of the chicken and turn when the edges start to turn white.

 Here is the chicken turned and cooking.

 I couldn't fit all of my chicken in one pan.

So, here is the rest of the chicken cooking.

 After I cooked the chicken, I washed out the pan to remove

the sticky pan grits from the chicken.

I added a little butter to help the onions and peppers cook.

I pan fried those on med-high.

 Here are the cooked peppers and onions.

 After letting the chicken sit for a few minutes while I

cooked the peppers and onions, I cut it up. I sliced a

full chicken breast for each plate for dinner. After that,

I sliced the rest of the chicken into cubes for tomorrow's dinner.

 Here is the cubed chicken for tomorrow.

Here is tonight's dinner.

Sliced chicken breast, pan fried peppers and onions, with spanish rice, slow cooked pinto beans, and some avocado. I made enough spanish rice and pinto beans for dinner tomorrow too. Just wait until you see what I do with them tomorrow.

~Possum

The Great Chicken Experiment Day 4

Here is another day of the chicken experiment. 

Today I am back on tract and making Chicken breast Alfredo with broccoli. 

Ingredients:

2 Tablespoon butter or margarine

2 Tablespoon flour

broccoli

1 clove garlic

1/2 cup Parmesan cheese

1 1/2 cup milk

1/2 box fettuccine pasta

1/2 of a chicken breast

 I cooked the pasta according to the package directions.

I admit I didn't have any fettuccine pasta, so spaghetti had to do.

 Cut up the broccoli. If you don't have fresh

broccoli, then use frozen broccoli florets.

 I boiled my broccoli for about 2 minutes.

I wanted them still a little crunchy for the pasta.

If you are using frozen-follow the package instructions.

 I cut up the half of a chicken breast into slices and pan fried it.

 I drained the broccoli and pan fried it with the chicken for a minute.

 In another pan, I melted the 2 tablespoons of butter.

 After the butter was melted, I added the flour.

 I mixed in the butter and flour. This should be like a paste.

 Pour in the milk and cook on med-high heat.

 I whisked in the butter-flour mixture with the milk.

Cook this until it starts to bubble.

It should get thick enough that it coats a spoon. 

 Remove the pan from heat. Mix in the Parmesan cheese.

Give it a minute for the cheese to melt.

 Pour in your sauce with the chicken and broccoli.

Here is a delicious chicken pasta dish.

I have to admit, this was not the best dish I have made. It was good, but not great. My husband loved it and licked his plate-no joke. I liked it too, but it wasn't my usual delicious quality. I'm still on the fence about doing this dish again. What do you think?

~Possum

The Great Chicken Experiment Day 3

I admit I took a few days off from my experiment and put the chicken meat in the freezer. Christmas came and ham was on the menu instead. That is the beauty of this experiment, I can freeze some of the meat to enjoy later.

I did stray from my original plan and made Teriyaki chicken for dinner tonight.

I found my recipe for tonight's dinner on Allrecipes HERE.

Please note: This original recipe is for 12 -yes 12 - chicken thighs

 and I made it for 4. Oops. I had lots of sauce left over.

My ingredients:

4 chicken thighs

1 Tbsp water (not pictured -he he)

1/2 cup white sugar

1/4 cup apple cider vinegar

1 Tbsp corn starch

1/2 tsp ground ginger

1/2 cup soy sauce

1/4 tsp ground black pepper

1 clove garlic, minced

Preheat your oven to 425 degrees F

I simply followed the recipe and put everything in a small pan.

Don't freak out-those floating things are the garlic.

Cook on Medium-High until the mixture starts to boil.

Lower your heat to low and simmer uncovered for 5 minutes.

Sauce should be nice and syrupy-not too thick though. 

For easier clean up, line a 9x9 or whatever size pan

is needed for your amount of chicken with foil.
If you don't line your dish, spray with non-stick oil.

Place your thighs in the pan in a single layer.

Pour your sauce over the chicken. I used lots because I had it.

Cover your pan with foil.

Put your pan in the oven on the middle or high rack.

Bake 30 minutes.

After 30 minutes, remove the foil on top.

I flipped my chicken, but it is not necessary.

Bake additional 20-30 minutes.

Once it is done, let it sit on the counter for a few minutes.

I made white rice to go with this.

Here is my finished product. Teriyaki chicken thighs over

white rice with some snap peas and orange slices.

~Possum

The Great Chicken Experiment Day 2

 So, you have come back for another delicious dinner?

Today, I am making the best darn hot and spicy chicken wings.

So, I have a confession... I forgot to take pictures of pretty much everything. So, you have to do with my sad drawings of what to do.

I found this recipe on Allrecipes.com. HERE is the link for Restaurant-Style Buffalo Chicken Wings.
I also found the recipe for the potato skins I fried too. I am not going into how to make those--another day.

PLEASE NOTE: I changed the size of the recipe for 4 wings. Keep that in mind when making your amounts.

Start with mixing the following dry ingredients in a bowl.

1/8 teaspoon salt

1/8 teaspoon cayenne pepper

1/8 teaspoon paprika

3 1/2 Tablespoons all-purpose flour

After you mix them up, coat each of the chicken wings in the mixture.

Place the coated chicken wings on a plate and let rest in the fridge for 60-90 minutes.

This is a suggestion.

If you have the time, do this because it makes the wings taste much better.

If you don't have the time, just skip this step.

Preheat your oil to 375 degrees F (190 C). Carefully drop your wings in the hot oil and let cook.

Let the wings cook 10-15 minutes in the hot oil. Turn once about half way through.

While you wait for the wings to be done, make the sauce. Mix the following:

1/4 cup butter or margarine

1/4 cup hot sauce (I really like Frank's RedHot hot sauce)

dash of garlic powder

dash of ground black pepper

Cook on low heat until all mixed up.

Once your wings are done, remove them with tongs. Place them on a plate with paper towels on them. This soaks up most of the left-over oil on the wings. This leaves them crunchy and delicious.

Place your chicken wings in a bowl and pour the hot sauce over them.

Stir the wings to make them evenly coated with the sauce. Serve and enjoy!

Here is a real picture of what the wings look like.

I pilled all the chicken and potato skins on one plate tonight.

I guess we have to share.

I know this is not going to end well.

I'm going to eat dinner now.

~Possum