Elbee
Zanzibar
Member since 5/05 10767 total posts
Name:
Me
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Re: wHAT TO DO WITH CHOPPED CHICKEN?
Chopped chicken as in pieces or ground chicken?
chopped chicken chunks ... I would do a stirfry with tons of veggies - asparagus, peppers, onions, broccoli, carrots, peas, etc, etc and serve over brown rice. Maybe use a teryaki sauce or some sort of asian inspired marinade.
If you have ground chicken, you can do bugers (grate an onion, add adobo seasoning, maybe chopped up sun-dried tomatoes) or you can do a meatloaf, meatballs, even taco's or chili
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Elbee
Zanzibar
Member since 5/05 10767 total posts
Name:
Me
|
Re: wHAT TO DO WITH CHOPPED CHICKEN?
I don;t really have a real recipe for Meatloaf .. I kind of throw it together with eggs, breadcrumbs, various seasonings, grated potato and grated onion for moisture. I mix in a little mustard and ketsup also for flavoring. I kind of eyeball it and pray for the best ;)
But here are some other recipes that look good, maybe it will "hide" the chicken taste your wife doesn't like ...
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Chicken Cordon Blue Burgers (Rachel Ray)
2 teaspoons vegetable or olive oil, plus more for drizzling
4 slices Canadian bacon
2 pounds ground chicken breast
2 teaspoons sweet paprika, eyeball it in your palm
2 teaspoons poultry seasoning
2 teaspoons grill seasoning blend (recommended: Montreal Steak Seasoning) or salt and pepper
1 shallot, finely chopped
4 deli slices Swiss cheese
2/3 cup mayonnaise or reduced fat mayonnaise, eyeball it
3 rounded tablespoons Dijon mustard
2 tablespoons freshly chopped tarragon leaves, 4 sprigs
4 kaiser rolls or sandwich size sour dough English muffins, split and toasted
8 leaves leaf lettuce
1 vine ripe tomato, thinly sliced
Preheat grill pan, nonstick griddle, large nonstick skillet or table top electric grill to medium high heat.
Add 2 tablespoons of oil and Canadian bacon. Warm bacon and caramelize it at edges, 1 to 2 minutes on each side. Remove to a piece of foil. Fold foil over loosely to keep warm.
Combine chicken, paprika, poultry seasoning, grill seasoning, shallot. Score meat with the side of your hand to separate into 4 equal amounts. Make 4 large patties, 3/4 to 1 inch thick. Drizzle patties with oil and place on hot grill pan, griddle or in skillet. Cook 5 minutes on each side, until chicken is cooked through.
Top patties with reserved cooked Canadian bacon and Swiss cheese. Fold each slice of cheese in half to fit the burger. Cover loosely with tin foil. Turn off pan and let cheese melt, 2 minutes.
Combine mayonnaise, mustard, tarragon. Slather bun tops or English tops with sauce. Place Cordon Bleu burgers on bun bottoms and top with lettuce and tomato. Put bun or muffin tops in place. Serve with oven fries.
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Paella Burgers (Rachel Ray)
1 package, 16 to 18 ounces, extra crispy style frozen fries
1 1/2 pounds ground chicken breast
1 cup flat-leaf parsley, divided – 3 or 4 handfuls of leaves
7 cloves garlic, finely chopped, divided
4 teaspoons sweet paprika, divided
4 teaspoons hot sauce, divided
2 lemons zested, 1 cut into wedges after zesting
2 1/2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick), divided
Extra-virgin olive oil, for drizzling
1/2 pound chorizo, peeled from casing, cut into 4 (3-inch) pieces, butterfly each piece*
1 cup pimiento peppers, jarred or canned, drained well
1 cup mayonnaise
1/4 cup chopped onion
Salt
4 jumbo shrimp or prawns, 8 count per pound, peeled and deveined and butterflied*
3 tablespoons butter
4 Portuguese rolls (slightly sweet rectangular crusty rolls), split, any crusty bread or roll of choice may also be substituted here
2 cups chopped romaine lettuce
Preheat oven to temperature on back of sack of fries and scatter them across a thin nonstick cookie sheet in a single layer. Cook fries according to package directions.
Preheat a large griddle or nonstick skillet over medium-high to high heat.
Place chicken in a bowl. Separate out a handful of the parsley leaves and leave them whole. Chop the remaining and take half of the chopped parsley and place it in the bowl with the chicken. Add 3 cloves of the chopped garlic, a little less than half the total amount. Next, add 2 teaspoons or a palm full of paprika, about 2 teaspoon hot sauce and the zest of 1 lemon. Measure out a palm full then half again of the grill seasoning and add that to the chicken. Pour a healthy drizzle of extra-virgin olive oil around the inside of the bowl using a spatula. Mix the chicken and form 4 patties. Wash up and add the patties to the grill. Cook 5 minutes on each side.
Place the chorizo above or alongside burgers. Try to weight the chorizo down to keep it from curling up by topping a plate or small skillet on the sausage and adding something heavy from your pantry like canned goods to weight it down. Cook sausage just 2 or 3 minutes on each side. It is already fully cooked, you're just crisping the edges and heating it through.
Place the pimiento peppers and mayonnaise in a food processor and add the whole parsley leaves, the chopped onion, the zest of a lemon, 2 teaspoons hot sauce and a few pinches of salt. Turn the processor on and grind until the dressing is smooth and even.
Squeeze a little lemon juice over the shrimp or prawns, about 1 tablespoon then season them with a little coarse salt and drizzle them with EVOO. Grill the butterflied shrimp or prawns alongside the burgers, 2 minutes on each side, weighting them as you did the chorizo.
Remove the patties and shrimp and add to the chorizo – loosely tenting to keep warm. Drizzle rolls with extra-virgin olive oil and place cut side down on grill. Weight the rolls down and press to toast and char them on both sides.
Melt butter together with remaining 4 cloves chopped garlic and 2 teaspoons sweet paprika over low heat until garlic sizzles in butter. Remove the fries from the oven and place in a large bowl. Add the chopped parsley to the bowl and pour the melted garlic butter over the fries then season with salt to your taste.
Add chopped lettuce to roll bottoms then top with chorizo, chicken patty and shrimp. Slather the bun top with pimiento mayonnaise and set in place. Serve extra mayonnaise with fries for dipping.
* To butterfly the chorizo chunks or shrimp, cut into and across but not all the way through then spread the meat, like wings. For the shrimp, cut along the deveined incision, then spread it open.
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Chicken Fajita Burgers (Rachel Ray) ... I love these topped with melted cheddar and mushrooms and onions!
Chicken Fajita Burgers:
1 1/3 pounds ground chicken
1 tablespoons ground chipotle (smoky flavor) chili powder, a palm full
2 to 3 tablespoons chopped fresh cilantro leaves
Several drops hot sauce
1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
Extra-virgin olive oil, for drizzling
Seared Peppers and Onions:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 red or green bell peppers, seeded and thinly sliced lengthwise
1 medium yellow skinned onion, thinly sliced lengthwise, reserve 1/4 of a piece, uncut
1 jalapeno or serrano, seeded and chopped
2 cups tomatillo, green chili salsa or chipotle-tomato salsa, your choice
8 crusty rolls, split
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Mexican Lasagna (Rachel Ray)
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (14-oz) can stewed tomatoes or fire-roasted chopped tomatoes
1 cup medium heat taco sauce
1 (15-ounce) can black beans, drained
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil – twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add stewed tomatoes or fire-roasted chopped tomatoes and taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.
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