Maple Syrup Pulled Chicken
I have always associated maple syrup with fall and winter, probably because of all the maple leaves falling down in my yard. But it may be because my uncle has sent us a breakfast package every Christmas with pure vermont maple syrup. Each Christmas morning, my dad makes waffles, pancakes or french toast using ingredients from the breakfast package. This maple syrup was the secret ingredient to making this pulled chicken so delicious.
I have been experimenting with the crock pot the last few weeks to no real great success. Most of the time the meat was too moist, with what seemed like little to no texture. After looking back at the recipes, I figured out I had been using too much beer, various sodas, and various sauces in proportion to meat. I changed this with this recipe by not adding any liquid besides the maple syrup and a tiny bit of vegetable oil. The texture and taste was excellent this time around.
4 lb boneless skinless chicken breast or tenderloins
1.5 cups maple syrup
3 tbsp vegetable oil
4 tbsp Sweet Mesquite Seasoning
This is about as basic as it gets. Pour maple syrup and vegetable oil on the bottom of the crock pot. Put the chicken in and season the top of it. Cook on high heat for 2 to 2 1/2 hours and every 45 minutes mix the chicken around so the syrup evenly coats all the chicken. Shred chicken with a fork. Serve and enjoy.
Chicken Pesto Pizza
I clearly love Pesto, this is my third post involving the delicious sauce out of 13. I’ll try and post some more variety in the coming posts since it is the spice of life. Anyways, my family has always had Bisquick mix on hand ever since I can remember and it can make cooking so much more convenient in a pinch. It worked great for the crust, since I didn’t have any yeast to make a good crust from scratch. One of the best things about pizza is how easy they are to make and how customizable they are, oh and they taste amazing. This pizza only took about 20 minutes to make and cook. It looks like there are a lot of ingredients but that’s because I like to season the crust which is completely optional.
- 3 cups Original Bisquick Mix
- 2/3 cup of very hot water
- 1 lb Chicken
- 1 cup shredded Mozzarella cheese
- 1/2 cup of Pesto Sauce
- 1 teaspoon Garlic powder
- 1/4 teaspoon Basil
- 1/4 teaspoon Oregano
- 1/4 teaspoon marjoram
- 1/4 teaspoon rosemary
- 1/3 teaspoon red pepper flakes
- 1 tablespoon poultry seasoning
Preheat the oven to 450 F. Cut chicken into 1 inch pieces and sprinkle poultry seasoning over them until they are well coated. Fry them on medium heat for 5-6 minutes. While the oven is preheating and the chicken is cooking get your crust ready.
Place bisquick, hot water, garlic powder, pepper, oregano, basil, marjoram and rosemary into a bowl and stir about 20 times. Knead dough with your hands until the dough becomes a ball. Place dough on a clean countertop and roll into a circle or square. Fold the edges in 1/2 inch to 1 inch depending on how much crust you like. Spray a pizza pan or stone with cooking spray so that the dough doesn’t stick. Move the dough to the pan and evenly spread the pesto sauce around the dough. Do the same with the cheese. Once the chicken is done cooking place them on top and pop the pizza in the oven for 7-10 minutes or until the crust is golden brown. Remove, cut, serve and enjoy.
Matt Fax’s year-end mix is awesome and it took me on a ride of some of my favorite songs from 2013! Enjoy the 60 songs he crammed into 1 hour.
Naan with Chicken and Hummus
The other day I bought some Naan, because I thought it would pair great with other Middle Eastern ingredients for a quick snack or meal. I kept the Middle Eastern theme going by incorporating spices such as cinnamon, cumin, coriander, and hummus. This recipe is super easy and takes only 20 minutes. The first batch had an earthy/spicy taste to them and the second, kept those flavors with a hint of sweetness, by sprinkling cinnamon sugar on top of the hummus.
- Naan flatbread
- 1 lb chicken tenderloins
- 1/2 tsp Paprika
- 1/2 tsp Cumin
- 1/2 tsp Coriander
- 1/2 tsp Garlic powder
- 1/2 tsp Red pepper flakes
- 1/4 tsp black pepper
- Shredded cheese
- Baby spinach
- Hummus (I like plain, but roasted red pepper work great.)
First, preheat the oven to 400 F, or pan fry them which takes a little less time. Line a cookie sheet with aluminium foil. Put the paprika, cumin, coriander, garlic powder, red pepper flakes and pepper into a bowl and mix together. Place each tenderloin in the mixture and coat both sides, place on the cookie sheet. Repeat until all the chicken is seasoned. Put the chicken in the oven for 13-15 minutes or pan fry them on medium, 5 minutes each side. With about 2 minutes left for the chicken to cook. Put naan in the toaster on medium. When the naan pops out, immediately spread with hummus. Now if you would like a sweeter dish you can sprinkle a mixture of 50/50 cinnamon sugar on top of the hummus. If you don’t have an actual container of this use 1/4 tsp of sugar and 1/4 tsp of cinnamon. Place a few baby spinach leaves on top of the hummus and stack a cooked chicken tenderloin on top of the spinach. Sprinkle cheese on top of the chicken and place back in the oven for 1-2 minutes or until cheese starts to melt. Serve and enjoy.
This Gabriel and Dresden mix is from a live show in Seattle about a month ago. The mashups are nasty!!!
Teriyaki Chicken Burger
Ever since I backpacked throughout southeast Asia I have loved pineapple. I remember laying on a beach in Koh Tao, a southern island in Thailand, and a local offered us fresh pineapple. He proceeded to spiral cut a whole pineapple and in less than 5 minutes my friend and I had mouth watering pineapple skewers.
Pineapple dishes now catch my eye whenever I eat out, especially when incorporated into burgers, pizzas, stir-frys, and drinks (Caribou Lou I see you). So I wanted to try my own take on a teriyaki chicken burger. What could go wrong? I only like lettuce or avocados on my burgers and none on teriyaki burgers so add your veggies as you please to the ingredients.
Source : Adapted from Top Secret Recipes
- 2 Pineapple Slices
- 1 small chicken breast or 2 tenderloins
- Cheese slices (I only had a cheddar mix but I wish I had swiss)
- 1/2 cup soy sauce
- 1/2 cup of brown sugar
- 9/10s cup of water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/3 teaspoon ginger powder
Bring all of the teriyaki sauce to a boil in a small saucepan. Reduce heat to medium low or a simmer and cook for 10 minutes or until sauce thickens. Pour into a serving cup, cover and refrigerate for at least 30 minutes.
You can create a circular chicken patty by covering the chicken breast with plastic wrap and pounding it out until it is about 1/2 inch thick and slightly wider than the bun. That was too much work and I was working with small chicken tenderloins so that was unnecessary. You can marinade the chicken with the teriyaki sauce for about 4-8 hours by placing the chicken in a bag and pouring enough sauce to slightly cover it, same for the pineapple. I was hungry and I didn’t want to wait so I skipped these steps. Lets get to the cooking!
If it is still warm enough where you live, grill the chicken patty or tenderloins on a medium flame, otherwise you can fry them on medium heat for 4-5 minutes per side. Pour some teriyaki sauce on the chicken. When the chicken has about 2 minutes left to cook put your fancied cheese on top. At the same time you add the cheese add the pineapple slices to the grill or pan and cook for 2-3 minutes, and then place them on top of the chicken. Put your stacked chicken, pineapple and cheese burger on a bun, add a desired amount of teriyaki sauce on top of the pineapple, serve and enjoy.
P.S. That is the cooked pineapple on top of the teriyaki chicken burger.
In honor of Throwback Thursday here is J Lo – Waiting for Tonight. I’ll never forget those green lasers!
Orange Balsamic Chicken
I have never been the biggest fan of deep fried orange chicken. Something about it to me feels too processed and fake. I like my chicken juicy and savory, where it doesn’t make me feel terrible after I’ve eaten it. Maybe this all comes from having food poisoning each of the three times I’ve had Panda Express. Ever since, I have mostly stayed away from American Chinese fast food restaurants and I have been looking to make more authentic Asian dishes. I don’t have much experience cooking these kind of meals and I thought this would be a good place to start. What I really liked about this version of orange chicken which I adapted (out of necessity) from Rachel Ray, was that the cinnamon, orange and balsamic really blended well and neither overpowered the other.
- 2 lbs. Boneless skinless chicken breasts (cut into 2 inch pieces)
- 1 tsp Cinnamon (ginger substitute)
- 1 tbsp White wine (sake substitute)
- 1 tbsp Poultry seasoning
- 1 tbsp Soy sauce
- 1/2 tsp Black pepper
Orange Balsamic Sauce
- 1/3 cup Orange marmalade
- 1/4 cup Balsamic vinegar
- 1/4 cup Chicken stock
- 1/4 cup Orange juice
- 2 tbsp Olive oil
- 2 small sweet chili peppers diced
- 1 medium saucepan
- 2 Pots (for mixing)
First, cut the chicken into small 2 inch pieces and place them in a bowl. Then add all of the Marinade ingredients to the bowl, mix them up and set aside for 15-30 minutes. Dice the sweet chili peppers into small pieces. I was cooking at my girlfriend’s house and her household did not have sake or ginger, (they clearly don’t love sake-bombs) so I improvised with some white wine and cinnamon.
In a small bowl mix all of the orange balsamic sauce ingredients and set aside. The color of this sauce will be more brown than orange and that is due to the balsamic vinegar.
Set a medium frying fan to medium high and cook the chicken for 5-10 minutes or until the chicken is tender. Add the sweet chili peppers to the pan and cook for 5 minutes with the chicken. Remove them from the pan once done. Pour the orange balsamic sauce over the chicken and cook for 2-3 minutes or until the sauce thickens. Add the diced peppers to the chicken, serve with rice and enjoy.
I saw the legendary BT last night and he did not disappoint. From the classic ‘Calling your name’ to ‘Surrounded’ it was quite the set the brought back some memories.
The 2013 remix with Emma Hewitt & Tritonal.
Spicy Honey Pulled Chicken
One of my favorite types of meat is pulled chicken or pork, and despite that fact I somehow just discovered the crock pot. Growing up my family never used one, except for pot roast which I despised, because vegetables touched everything thereby making everything inedible.
My love for ketchup is renowned and I also like honey and some kick for my taste buds. I had some chicken so I decided to make spicy honey ketchup pulled chicken sandwiches. After the chicken finished cooking I put some in a wheat bun and made my first ever crock pot sandwich… It was
Amazing not nearly up to my standards. I think I used too much ketchup and something else was missing. Truth be told, the buns I bought were not very good, but (Rule 76.) no excuses, play like a champion. I had to boost to work for a few hours and when I came home I tried my concoction in a quesadilla with some baby spinach and it tasted exponentially better (no pictures of this). I told you it was the buns! If I were to do this again I would use about 1/4 cup of ketchup and 1/4 cup of your favorite BBQ sauce. I’ll chalk this up as a good first attempt at using a crock pot.
- 2 boneless skinless chicken breasts
- 1/2 cup of honey
- 1/2 cup of ketchup (I’d use about 1/4 if I were to make this recipe again.)
- 2 tsp. chili powder
- 1 tsp. garlic powder
- 1/4 tsp. cayenne pepper
- 1/4 tsp. basil
- Sandwich buns
Pulled Chicken Quesadillas
- Shredded cheese
- Baby spinach
Mix honey, ketchup, and dry ingredients in bowl. Evenly coat the chicken with the mixture. Place chicken in crock pot and pour remaining mixture into the crock pot. Cook for 5 hours and when finished you have some spicy honey ketchup pulled chicken
sandwiches, quesadillas or tacos.
Since it’s Throwback Thursday, here’s a classic house banger for you!