Tag Archives: Chicken

Bacon-Wrapped Maple Wings with Grilled Pineapple

18 Jun

So hilariously enough, when my culinary interests peaked along with the sales of the famous Fifty Shades of Grey trilogy, my parents bought me a “50 Shades of Chicken” cookbook.  It’s narrated as a saucy parody, but is chalk full of recipes and techniques. One of my favorites is the maple-glazed wings with bacon (the narration entitled “Bacon Bound”), the obvious reason being the use of a key word in my vocabulary, bacon.

You’ll need:

-1/4 cup maple syrup

-1/4 cup soy sauce

-1/4 cup chopped scallions, white and green parts

-1 1/2 tablespoons rice wine or apple cider vinegar

-1 teaspoon black pepper

-15 chicken wings (about 3 lbs), patted very dry with paper towels

-8 strips bacon

Serves 4 to 6 people, or just me, myself and I.

In a large bowl, combine maple syrup, soy sauce, scallions, vinegar, garlic, and pepper and mix well.  Add the chicken wings and toss them gently so they are covered. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 2 hours or overnight.

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Preheat the oven to 450 degrees.  Slice the bacon in half lengthwise to yield long thin ribbons (“perfect for restraining your bird”).  Remove the wings from the marinade and wipe off any clinging garlic or scallion pieces.  Tightly tie up each chicken wing in a bacon ribbon and lay the chicken wings, tips up, on a large baking pan.  Cover loosely with foil and bake for 30 minutes.  Uncover the dish and continue to bake until golden and crisp, another 10-15 minutes.

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For a burst of contradicting flavor, pair with grilled pineapple! Buy a whole one, cut across for chunks that are an inch or two thick.  Cut around chunks to remove the outside.  Toss on the grill for a few minutes on each side.

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And if you’d like to surprise a fellow carnivore with a lovely present, shop for the cookbook!

Prosciutto-Wrapped Chicken Breasts

1 Nov

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Happy Friday slash Post-Halloween slash First Day of November! I hope you all enjoyed a candy-filled Hallowed eve and are currently still in a sugar hangover.  Today’s recipe features a protein-packed dish that may help assuage any chocolate guilt: prosciutto-wrapped chicken breasts!  These are healthy, flavorful, and combine two of my faves in the carnivorous world.

Your grocery list:

1 pack 6oz chicken breasts (usually come with 2-3 breasts)

1 package Prosciutto slices ($5 at Target)

Garlic/Oregano

A scrumptious side (I went with steamed Edamame in Picture 1 and homemade Caprese salad with Spanish olives in Picture 2).

Directions:

Preheat oven to 350 degrees and cover a baking sheet in cooking spray.  Sprinkle oregano and garlic on each side of the chicken breasts.  Next take 1 slice of prosciutto and wrap around the middle of the first chicken breast.  If you have enough prosciutto, feel free to take a second and wrap around the same breast, either doubling over the first layer or wrap at an angle so the prosciutto covers more of the entire breast.  Repeat with remaining chicken breasts and prosciutto slices.  If desired, sprinkle another layer of oregano over the breasts and place on baking sheet.  Bake for 20 minutes and check.  The first time I did this, I baked three breasts and upon checking at the 20 minute mark, had to bake for an additional 10 minutes.  Remember, the prosciutto is insulating the chicken and while keeping it SUPER moist, also prolongs the baking process.  When appropriate, remove from the oven, pair with that healthy side and enjoy.  These will smell AMAZING so you may get some scavengers if anyone else is around.  You’ve been forewarned.

Goat Cheese & Sun-Dried Tomato Stuffed Chicken Breast

30 Sep

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Happy last day of September! With the looming federal government shutdown right around the corner, literally, I thought a frugal Nommin’ on a $Budget post was particularly appropriate.  Last week I discovered something quite exciting- Target sells 6-packs of chicken for $9.99.  Needless to say, I’ve been combing through my plethora of chicken recipes to make an exciting bulk dish to last me through this depressing week.  I settled on what you see pictured above, chicken breasts stuffed with goat cheese and sun-dried tomato. Each individual breast is PACKED with flavor and they last nicely for a few days in the fridge.  The recipe only calls for a few ingredients, and after making this several times for hungry roommates and tweaking where necessary, I think I’ve got it down pat.

You will need:

-6 boneless chicken breasts

-1/2 cup goat cheese

-1 ts dried Italian herbs (or a combination of oregano and basil)

-Garlic powder

-1/2 cup finely chopped sun-dried tomatoes (word to the wise- buy a pack or jar of these bad boys pre-sliced)

Directions:

Preheat oven to 350 degrees. Cut a slit down the side of each chicken breast.  This part is probably the hardest- you want to create a pocket big enough to fill with the goat cheese mix, but do NOT want to break through the chicken.  I usually do a shallow slit down the side, more towards the top of the chicken breast, and then wiggle the knife around the middle to make the pocket. Sprinkle garlic and oregano on both sides of the chicken and set aside. In a separate bowl, combine the goat cheese, Italian herbs, and sun dried tomatoes- mix well. Then, fill each chicken breast with a generous spoonful of the mixture.  You want to make sure that it all goes in that pocket, and there’s room for the mix to ooze out while baking and not create a hot mess.  Spread the stuffed chicken out evenly on a baking sheet and bake for approximately 12-15 minutes, checking periodically.  Anddd you’re done! Garnish the chicken with any extra sun-dried tomatoes before serving (perhaps with some string beans tossed with almonds and feta, pictured) and you have an affordable, healthy, and nommable meal for days!

Chicken, Quinoa & Zucchini Bowl

8 Jul

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What is a better/easier way to dine in the sweet summertime than a massive bowl of grilled goodness??  The key ingredients: a healthy starch, protein, and veggies.  For this week’s Grill Bowl, I purchased one box of cous cous (comes in several flavors, like Rosemary & Olive Oil), two chicken breasts, one small yellow zucchini, and one small green zucchini.  All simple and very affordable.

Grill Instructions:

-Slice and dice the two zucchinis how you like.  Cut in long, thick strips if you are going to lay them directly on the grill.  Dice up in chunks if you  have a grill pan.  Thinly coat with olive oil, salt/pepper those bad boys, and grill for a 5 minutes or until soft.

-Choose your favorite grill rub (I use three different ones usually- hint: one is LOTS OF GARLIC POWDER).  Coat chicken with rub and toss on the grill (high heat).  Grill 3 minutes each side or until tender pink.

Assembling the Grill Bowl:

Cook cous cous as instructed on back of the box. Dice up grilled chicken and zucchini.  I threw in some Feta cheese I had in the fridge, some wasabi peas (a casual addiction of mine, buy them at Harris Teeter!), and tossed the mix with a light greek vinaigrette also hiding in the fridge door. Bon appetit!! Share the Grill Bowl with 1-2 other pals and enjoy the summertime goodness!

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Madison Sheffer

a creative communicator

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