Low-Calorie Chicken Recipes

I am not going to start another lecture on healthy diet, what should you eat and what not to eat, blah, blah, blah. On the web, you can find enough articles about that. Staying healthy and fit does not involve the idea that you should only eat vegetables and fruits. I know how tough it is, not to respond to the alluring calls of pizzas, burgers or other spicy, cheesy foods. And for what? Because you want to keep your waistline trimmed, forever. And this can never happen if you keep your taste buds happy. Hence, you ditch the animal protein from your diet. Really? You think so?

Shedding pounds does not include that you eat less, but eat the foods or dishes of less calorie. If you are following a diet plan that cuts all that you love to eat, does not sound well. Mark my words, you cannot follow that meal plan for a long time. Here are some low-calorie chicken recipes that will help you to stay on the tracks of a healthy diet, as well as pampering your taste buds. Continue reading “Low-Calorie Chicken Recipes”

A Tasty Chicken Recipe That Genghis Khan Loved – So Why Don’t You Try It

Welcome to the Gourmet Chicken Recipe Series. Today is the best Central Asian Chicken Dish ever created and one of the best dishes to be centerpiece of your next dinner party…..

Mongolian Chicken

Ingredients:

2 tsp. peanut oil, 1/4 tsp. salt, 1/4 tsp. sugar, 2 tsp. cornstarch, 10 ounces boneless skinless chicken breasts, 1/2 tsp. minced garlic, 2 tsp. freshly ground chillies, 1/2 tsp. finely chopped onions, 2 tsp. cold water, 2 tsp. sugar, 1 tbsp. peanut oil, 1 tbsp. shaoxing rice wine or dry sherry, 1/3 cup chicken broth, 1 tsp. dark soy sauce, 4 dried Chinese mushrooms, 1/2 small red bell pepper cut 1-inch triangles, 3 spring onions mainly white cut into 2″ lengths, 1/2 tsp. cornstarch, 2 tsp. cold water for thickening, 1 tsp. sesame oil, 2 tsp. ground bean sauce (mo si jeung), 10 oz boneless skinless chicken breasts (cut on diagonal into 1/4″ thick by 2″ long slices, 4 Chinese dried mushrooms (soaked in warm water for 45 minutes, rinsed, water squeezed out, stems discarded, caps halved)

Method: Continue reading “A Tasty Chicken Recipe That Genghis Khan Loved – So Why Don’t You Try It”

French Way of Making Chicken Stock

God bless the French for introducing the world to fine cuisine! For if it weren’t the French, the world would have never known about the different gourmet sauces, the different cooking techniques and of course the huge variety of cheese (almost 400 of them)! Speaking of cooking techniques, some words have no equal equivalent in English and are thus addressed by their French name. Sauté and Braise are two such terms that I know off; I’m sure there must be more!

Coming back to our topic, the French have indeed mastered the art of making stocks. No true blue French cook would ever dream of using the canned or powdered variety of stock for his sauces. All their stocks are prepared in the kitchen using the freshest of ingredients. This perhaps explains the reason why a French chef carefully preserves the carcass of the every meat… from veal, beef, chicken, and even fish. Before you could even begin to understand about the different sauces, it’s important to get the different broths, including the chicken stock right. Continue reading “French Way of Making Chicken Stock”

Huli Huli Chicken

Are you in the mood for trying something different on your grill? Want something that is fun to cook, delicious to eat and that will impress you, your family and your friends? Well then, do we have something for you. Don’t look now, but straight from the islands it’s Huli Huli Chicken coming your way!

“Huli” is the Hawaiian word for “turn.” Ernest Morgado “invented” Huli Huli chicken in 1955 when barbecuing a batch of chicken for some farmers using his mother’s marinade recipe. It became such a hit that he registered the trademark with the Territory of Hawaii in 1958 and with the US Government in 1965. Morgado cooked the chicken between two grills and when one side was done someone would shout “Huli” and the grills would be flipped over.

The dish has become legend in Hawaii where it is often sold at charity fundraisers. It has also launched many commercial sauce brands and has even inspired a song called Huli Huli Chicken by the group The Barefoot Natives. Continue reading “Huli Huli Chicken”

Baked Chicken Breast – The Nutritional Value and Health Benefits of Chicken Breast

Chicken Breasts Nutrition Value Information

According to NCC, chicken breast is a complete source of protein. 9 ounces of breasts (skinless, boneless) are enough to meet the daily amount of protein your body needs. The selenium and phosphorous in a single serving of baked breast make up more than 20% of the recommended daily allowance.

Breast is also packed with vitamins and minerals, including vitamin B and B6, vitamin C, vitamin D, vitamin E, vitamin B12 and magnesium. It is very low in fat, ranging from 0.4 g to 3g, depending on you cook the meat.

Calorie content depends on the way the meat was cooked, and whether the breast has skin and bone. Plain baked chicken breast (4 ounces) contains 150 calories; fried chicken breast contains 220 calories; and boneless and skinless baked breast contains 110 calories.

Baked or grilled breast contains no carbohydrates, while boiled breast contains 132 mg of calories. Continue reading “Baked Chicken Breast – The Nutritional Value and Health Benefits of Chicken Breast”

Grilling the Ultimate BBQ Chicken

You don’t have to be a grilling pro to cook like one. So many recipes on the grill only call for a few things to make them phenomenal: fresh ingredients, the right seasoning, and proper cooking time. Just three little things to remember and your food will surprise everyone. One of the most versatile foods in the entire world is chicken. This fine feathered friend of ours has been prepared thousands of ways over hundreds of years. One of America’s favorite ways to eat chicken is barbequed. It’s so simple and delicious, yet people tend to get the formula wrong and their chicken comes out tasting like rubber smothered in ketchup.

The first thing people do wrong is overcook the chicken. They leave the poor little pieces of chicken on the grill for hours until there’s nothing left but dehydrated meat and bone. You want to cook your chicken only to 170 degrees, never more. The idea is to let the chicken rest. Carryover heat will increase the temperature to 180 degrees, the safe point at which you can eat chicken. Chicken will remain juicy as long as it’s not overcooked. Don’t worry about drying it out. As long as it cook it the proper length of time, it will be just fine.

Ultimate BBQ Chicken: Continue reading “Grilling the Ultimate BBQ Chicken”

Benefits of Chicken Runs and Coops

It has been said that chicken runs and coops must be used as one unit. What kind of benefit can be gained if you keep them separate? If you think about what a run is used for and what a traditional coop is used for, then you might agree that using chicken runs and coops together serves for a better all around living environment for your chickens. Let’s look at what a run provides and the benefits the chickens get from it and then the coop and what benefits the chickens gets from a traditional coop.

The Chicken Run

Most runs are measured with a formula of 4 to 6 square ft. per chicken. A run that would have 12 chickens would be a minimum of 48 square ft. The space allows them to have enough room to be active and move freely. Additional perches and walks for climbing to let them have other activities to keep busy while in the chicken run would be good for the chicken’s health and highly recommended.

Chicken runs that are mobile and light weight can be an advantage because they can be moved on a regular schedule to allow the ground you are using for the chickens to feed from to re-grow and allow the chickens to get fresh grass and insects when rotated regularly. They also are great for the activity portion of raising chickens, but they don’t allow for any weather protection or roosting privacy for laying eggs. Continue reading “Benefits of Chicken Runs and Coops”

Chicken and Apple Pita Salad

Did you know chicken salad has been around since 1863? It’s been a mainstay recipe for 150 years. It’s a great and cost effect way to use leftover chicken, and is one of those wonderful staples.

With summer right around the corner, moist chicken with crisp, fresh fruit and vegetables is a healthy and decadent treat. Served with fresh fruit on the side and Parmesan cheese shavings, this light and creamy recipe is sure to please.

Replacing regular high in fat mayonnaise with a low-fat olive oil version turns this recipe around to a light, heart friendly meal.

If you don’t have much time to prepare a quick meal, this recipe takes no more than about 10 minutes to prepare, and can be refrigerated in an airtight container. Continue reading “Chicken and Apple Pita Salad”

Crunchy Chicken and Fresh Pear Salad With Dried Cranberries

When my grandchildren return to college, I will return to cooking for two. It isn’t easy. I often mis-judge the serving size and usually have leftover food. This week it was leftover chicken. Originally, I baked the chicken in the oven with a bread crumb and Parmesan cheese topping. What could I do with the remaining two chicken breasts?

I decided to make chicken salad. The crumb topping was easy to remove and I cut up the chicken. But white chicken needs color, so I added green celery, red onion, dried cranberries, and green, unpeeled pears. Thanks to the onion, the salad had some “zing.” Thanks to the pears and dried cranberries, the salad had some sweetness.

Though I love mayonnaise, I wanted thinner dressing for the salad. When I peered into the refrigerator, I found some slaw dressing and it proved to be just right. You may make this salad with turkey instead of chicken. If you don’t have any chicken on hand, cooked chicken strips are available in the refrigerated section of the grocery store. Continue reading “Crunchy Chicken and Fresh Pear Salad With Dried Cranberries”

Chicken-Vegetable Soup With Orzo and Oregano

For some reason, I like to make soup on a rainy day. This practice may go back to childhood because my mother often made soup. Her Manhattan Clam Chowder was especially good. I still remember the time she decided to make chicken soup in her new pressure cooker. Mom hadn’t gotten used to this new appliance and, unfortunately, released the valve too soon.

Chicken soup shot up to the ceiling, a fact my father never let her forget. I remember the incredulous look on her face when this happened. If I recall, we had to replace some of the ceiling tiles.

My chicken soup isn’t made in a pressure cooker. I just use a big pot with a lid that I found at a discount store. This recipe starts with basic soup ingredients–onions, celery, and carrots. Although I rarely cook Brussles sprouts, the grocery store was having a special on them, so I bought a few. This green, cabbage-like vegetable adds extra flavor to the soup. Continue reading “Chicken-Vegetable Soup With Orzo and Oregano”