Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts

Tuesday, August 4, 2015

Dennys Food and Recipes: BBQ Grilling: Butterflied Barbecue Chicken with Alabama White Sauce

Associated Press photo by Matthew Mead -- Butterflied Barbecue Chicken With Alabama White Sauce

                  AP photo: Matthew Mead -- Butterflied Barbecue Chicken With Alabama White Sauce

Dennys Food and Recipes: BBQ Grilling: Butterflied Barbecue Chicken with Alabama White Sauce: From Denny:  With all this ridiculous hot weather across the nation we are all left wondering if we are the ones getting grilled!  But wait!  Time to grill that famous summer BBQ chicken, this time with the Alabama White Sauce becoming so popular.

If you are not familiar with Alabama White Sauce it's based on mayonnaise.  Yucky mayonnaise, you say?  Hey, all that oil delivers the spicy flavor of this unusual sauce and the mayonnaise taste is completely changed by the following:  There is plenty of cider vinegar and lemon juice to cut the oil and the addition of cayenne pepper, black pepper and horseradish definitely spices up the taste.  The recipe for this sauce follows so you can make your own...

Dennys Food and Recipes: BBQ Grilling: Butterflied Barbecue Chicken with Alabama White Sauce

Lucy Name Mug

Is your favorite pet named Lucy?  Get a smile every time you sip your coffee or tea that reminds you of her.  "Lucy is in the house!"
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Why Get Involved Men's Sleeveless Tee Tank Top

"Get Involved: if you don't have a seat at the table you are probably on the menu." - Senator Elizabeth Warren
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Thursday, February 14, 2013

Comfort Food From Louisiana: New Orleans Chef Recipe: Jambalaya For A Crowd

Comfort Food From Louisiana: New Orleans Chef Recipe: Jambalaya For A Crowd: From Denny:  Need an easy recipe for a crowd during Mardi Gras season?  Chef John Besh of New Orleans paired with Zatarain's to create this faster version of jambalaya using Zatarain's Dirty Rice mix.  In fact, the famous chef has a lot of great recipes on their site.

What makes jambalaya so tasty is the browning of the chicken and andouille sausage, mixing in the veggies like celery and onion, some liquid (some people like to use chicken stock in place of water) and then the rice to cook in all those tasty seasonings and juices.

It's a fabulous one-pot meal that is easy to make and a real crowd pleaser.

Funny Friday Weekend iPhone 5 Case

Tell the world how you really feel about coming back to work

* * *  Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home.  Visit Denny Lyon Gifts  @  -  see what's new!  

Comfort Food From Louisiana: Mardi Gras: New Orleans West Bank Chicken Wings

Comfort Food From Louisiana: Mardi Gras: New Orleans West Bank Chicken Wings: From Denny:  When I think of Mardi Gras the first images that come to mind are all the wonderful parties and delicious food.  Of course, I do - it's Louisiana!

One thing is for sure we are all often short on time to prepare our favorites dishes so I've decided to post onto this blog my favorite recipes from the Zatarain site.

They are a New Orleans based company that provides products to short cut the Cajun cooking process from slow food to a more efficient use of our time.  I prefer to cook "from scratch" most of the time but there are those times when we all turn to a faster way to prepare our favorite dishes...

Louisiana Seafood Reusable Shopping Bag

Check out awesome Louisiana eating: oysters, shrimp, crawfish, gumbo, jambalaya

Friday, June 29, 2012

The Healing Waters: Summer Slow Cooker: Warm Chicken Pita or Lettuce Wrap

Food item a day #10

The Healing Waters: Summer Slow Cooker: Warm Chicken Pita or Lettuce Wrap: From Denny:  The beauty of slow food is you can forget about it for awhile after it gets going on the stove.  Then you are free to run a few short errands close to the house, go grocery shopping or clean around the house.

Since I'm no fan of long hours of house cleaning like it's a Saturday marathon I clean in short spurts for 10 to 15 minutes several times a day or week, depending upon how long a project takes.

I've even educated my husband how you can load the dishwasher in the amount of time it takes for commercial TV breaks to scream at you around the corner.  Fortunately, this year Congress passed a law forcing the advertisers to turn down the volume.

Chocolate Heart Nook Sleeve

Eat heart healthy, eat CHOCOLATE!

* * *  Support Warriors Pearl Foundation - helping homeless female military veterans come home.  Visit Denny Lyon Gifts  @  - see what's new!

Saturday, July 10, 2010

Placing New Posts Over at Dennys Food and Recipes

*** Check out my newest food blog where all 3 food blogs are now combined into one easy place to search for your favorite recipes or try something new!

From Denny: The way the online world has changed so much in the past year it's time to pare back down to just a few blogs. Most people find a blogger through search engines, social sites and blog or rss directories now.

There is so much great news going on that it's just plain easier to place post drafts all in one place when I'm grabbing research and links to write a post. I've experimented the past year with various themes and niche only blogs only to find out my instincts were right all along and the so-called internet experts were wrong: generalized blogs do get more traffic over small niche blogs. So, my niche blogs are getting combined so I can stretch out a bit more, put my elbows on the table and write about all the other goodies I've wanted to include but was constrained by the narrow niche writing.

I'm leaving up this blog as an archive. Why spoil all those wonderful links littered all over the internet? You will still find all the posts here also over at Dennys Food and Recipes - even the funny posts.

Google and the other search engines keep changing their requirements and bloggers have to keep jumping through hoops. Who knows? If the web world changes yet again then I'll adapt yet again. :) Such is life in the fast lane.

I'll be writing on fav food stories and news, posting recipes for everything from pasta to chocolate to Louisiana food to the newest trends in beverages and international food. Come check out Dennys Food and Recipes where you can find all - in one place - all the posts of my three food blogs! And please join me on Google Friend Connect too! :)

*** THANK YOU for all your support this past year as it's been fun writing for you. I enjoy researching to find those little gems to bring back home for you! :)

Tuesday, September 15, 2009

Video and Recipes: Easy Dips and Cool Appetizers

From Denny: While the weather is still warm we can have an end of summer party or two. Here are some simple popular recipes for just such a gathering of you and your friends! Listed are BBQ Chicken Quesadillas, Fresh Crab Dip and Avocado Dip and Torilla Chips and for your vegetarian friends: Vegetable Fritters. There is a little something to please everyone! This man really knows how to cook easy, simple and divine!

* If you don't have a mandolin, just use your box grater like for making coleslaw or shredding your favorite cheese! These look divine as he has a dip for them. They don't have any flour in them and are a quick cook for a warm appetizer.

Vegetable fritters

From: Chef Curtis Stone

Makes: 12


• 1 russet potato, peeled
• 1 carrot, peeled
• 1 zucchini, ends trimmed
• 1 onion, halved and very thinly sliced
• 2 teaspoons sea salt
• 2 large eggs
• Freshly ground black pepper
• 1/3 cup olive oil
• 1 cup sour cream
• 1/4 bunch fresh dill, leaves coarsely chopped (about 1 1/2 tablespoons)


Using a mandoline or julienne peeler, cut the potato, carrot, and zucchini lengthwise into long spaghetti-like strips.

Toss the potato, carrot, zucchini, onion, and 2 teaspoons of salt in a medium bowl.

Let the vegetable mixture stand for 10 minutes, or until the salt has drawn out some of the moisture from the vegetables.

Place the vegetables in a colander to drain the excess moisture then squeeze the vegetables between your hands to exude as much moisture as possible.

Using a fork, beat the eggs and 1/4 teaspoon black pepper in a large bowl to blend well.

Add the vegetables and stir to coat with the egg.

Heat 1 1/2 tablespoons of oil in a large heavy sauté pan over medium-high heat.

Working in batches and using about 1/4 cup of the vegetable-egg mixture for each, spoon the vegetable-egg mixture into the pan forming thin patties that are about 3-inches in diameter.

Fry for 4 minutes on each side, or until the fritters are golden and crisp on the outside.

Using a metal spatula, transfer the fritters to paper towels to absorb any excess oil.

Meanwhile, stir the sour cream and dill in a small bowl to blend. Season to taste with salt and pepper.

Place the fritters on a platter and serve with the sour cream-dill sauce.


Another fast preparation, a minute or two on each side of the tortilla to warm the chicken, melt the cheese and brown the tortilla and another awesome warm appetizer that is a big hit!

Barbeque chicken quesadillas

From: Chef Curtis Stone

Serves: 4


• Four 10-inch-diameter flour tortillas
• 2 cups (about 8 ounces) coarsely shredded roasted chicken
• 2 cups (about 6 ounces) grated Monterey Jack cheese
• 1/2 cup coarsely chopped fresh cilantro
• 1 jalapeno, finely chopped
• Salt
• 1/4 cup barbeque sauce


Preheat oven to 250F.

Arrange the tortillas on a work surface. Divide the chicken, cheese, cilantro, and jalapeno among the tortillas, scattering the ingredients over half of each tortilla.

Sprinkle with salt and drizzle a tablespoon of barbecue sauce over each.

Fold the uncovered half of each tortilla over the filling to form a half moon shape.

Heat a large flat griddle pan over medium heat.

Place 2 quesadillas on the griddle.

Cook for about 3 minutes on each side, or until the tortillas are crisp and golden and the cheese has melted.

Transfer the quesadillas to a baking sheet and keep them warm in the oven.

Repeat with the remaining 2 quesadillas.

Cut the quesadillas into wedges and serve.


This looked simply beautiful. What is better is it's simplicity, all because they are the freshest ingredients!

Fresh crab and avocado dip with crispy tortilla chips

From: Chef Curtis Stone

Serves: 6


• 4 firm but ripe avocados, peeled, pitted and coarsely chopped
• 1/4 cup sour cream
• 4 tablespoons fresh lime juice
• 2 tablespoons finely chopped fresh chives
• Salt and freshly ground black pepper
• 1 cup fresh crabmeat
• 1/2 cup mayonnaise
• 3 tablespoons thinly sliced fresh basil
• 1 red jalapeno, finely chopped
• Canola oil, for deep frying
• 12 fresh corn tortillas, cut into 8 wedges each
• Fresh basil leaves, for garnish


Mash the avocados, sour cream, 3 tablespoons of the lime juice, and the chives in a large bowl.

Season the avocado mixture with salt and pepper to taste.

Spoon the mixture into a clear glass serving bowl, forming an even layer and smoothing the top.

Squeeze the crabmeat gently to remove any excess liquid.

Gently mix the crabmeat, mayonnaise, sliced basil, jalapeno, and the remaining 1 tablespoon of lime juice in another bowl.

Season with salt and pepper to taste.

Spoon the crab mixture over the avocado mixture, forming a second even layer and smoothing the top.

Cover and refrigerate until ready to serve.

Heat 3 inches of oil in a wok or deep skillet over medium-high heat.

Working in batches, add the tortilla wedges and fry, stirring often so that they cook evenly on both sides, for about 3 minutes or until they are crisp and golden brown.

Using a slotted spoon or mesh strainer, transfer the corn chips to paper towels to drain any excess oil.

While the chips are still hot, sprinkle them lightly with salt.

Garnish the dip with basil leaves and serve with the tortilla chips.

Monday, August 17, 2009

Recipe: Fast Easy Barbecue Bacon Chicken Breast

From Denny: How many times have we all wished for a wonderful meal in just minutes from ingredients already in the house? I've made this same recipe many times and loved it both for its simplicity, ease of making and speed to the table.

Barbecue Bacon Chicken Breast

From: Jeanne Besser

Note from Jeanne Besser: Crystal Ellis of Marietta writes, "Here's a great-tasting easy main dish created from my refrigerator. Kids love it!" This is truly a meal most of us can cull from our reserves, but that still makes a substantial dinner. I added the step of crisping the bacon under the broiler, but if you like softer bacon, you could skip this.

Total time: 30 minutes
Serves: 4


1 (1 1/2-pound) package boneless, skinless chicken breasts

4 strips thin bacon, cut in half

9 ounces ( 1/2 bottle) honey barbecue sauce (or your favorite flavor)

1 cup shredded cheddar cheese


Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with foil. Sprinkle chicken breasts with pepper to taste. Place 2 bacon strip halves horizontally to cover chicken breasts. Top with barbecue sauce and fold foil over to make a packet. Bake for 20 minutes, or until chicken is just done. Increase heat to broil. Open foil and broil until bacon crisps, 1 to 2 minutes. Top with cheese. Put back in oven and cook 1 to 2 minutes, or until cheese melts.


Per serving: 420 calories (percent of calories from fat, 34), 43 grams protein, 26 grams carbohydrates, no fiber, 16 grams fat, 128 milligrams cholesterol, 952 milligrams sodium.

Barbecue sauce, easy recipe, quick recipe, kid friendly recipes, Cook, Cheese, Home, Cheddar cheese, Barbecue, Bacon, Chicken

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