They stole my recipe! Tonight, I’m having Cornbread Delight. It’s a sweet cornbread mix with a can of cream corn added topped with jalapeños. I’m thinking about adding black beans. Now, who stole that recipe from me and what did they call it?
Whole chickens are not as easy to find as they used to. I am happy when I see skin on chicken breast.
I just brine my breasts in salt sugar and water. Pat them Dry and then light coat with oil or butter. Make sure the grill is hot. Extremely hot. Then grill on one side til u see grill marks and then flip. There should be no resistance when u flip the meat. The grill should be practically silver because of how hot it is. Do not put a weight on it because you do not want the juices to be pushed out. The key is truly not to over cook meats. U want to cook it to 75-80% of the temp wanted because once you take it off the grill the meat will continue to cook as you let it rest. It is called residual heat. An easy method to do it is grill for the grill marks. Let it rest and finish in oven until desired temp. Again remember to let the meat rest before serving or you will lose alot of the juices. If you are baking the chicken, always seer the outside of the meat. Get a pan hot pour oil to coat pan. When u see it smoke a bit add the breast gently. Again cook until there is no resistance when u flip. Cook all sides and then finish in oven. Same idea applies to baking the chicken. Cook to almost desired temp. Allow the residual heat to carry through. Rest the meats before serving.
Surprised this hasn't been mentioned more -- maybe it doesn't need to be, but just in case... make sure it's completely thawed. I had some time last night and slowly defrosted a few breasts in chicken broth (just covering them) with a touch of soy/ teriyaki -- very tender with nice umami.
Marinated overnight in a mixture of yogurt, salt, pepper and shawarma spice purchased on Amazon. Cut into 1.5 inch cubes, broil for 8 minutes on each side. Serve with rice, vegetable salad, tahini sauce and a yogurt-mint sauce. My culinary cultural appropriation turned out pretty delicious.
I think I’ve only made chicken salad once, and it was last week.....at my brides request. I used the breast meat from two Costco rotisserie chickens (yes....we had a bit much). I added onions, celery and Dave’s Devil spit pickles (all minced) along with chopped pecans, craisins, and some mayonnaise. I wish I could tell you proportions, but I just added what looked right. Also a bit of salt and pepper. I didn’t think it would be up my alley, but I loved it, and she claims it’s the best she’s ever had.
Dill Sour or sweet pickles? I have had pecans and craisins in Chicken Salad from the store but never did it myself I like it but never did it Will try with a spot of mustard too DiJon of course Rocket River
Look for real plain yogurt... bulgarian yogurt is great for middle eastern style... usually in a big jar at your heb.
An inexpensive digital meat thermometer has changed my life when cooking. Once you know the temp ranges to cook to, and at what heat, it'll keep you from over cooking your chicken.
If I were at Costco, then I would have just picked up the Cape Cod Chicken Salad tub they sell. Of course, it's super sweet but it's good imo. Kudos to you for making your own and using the rotisserie chicken meat is a good idea. I would have loved to taste your version as no two chefs make it the same way. The next time I make chicken salad...I'm going to use slow cooker chicken breast. But, not if I get hold of the Cape Cod Chicken Salad first. You have to eat that Costco chicken salad intermittently and sparingly because I'm sure it is fattening as hell. I tend to gobble it down like a chicken when I get it. I love just using it as a dip for tortilla chips. I think I've gained 5 pounds just thinking about it. Last, there is this one-off restaurant near where I live whose whole schtick is selling varieties of chicken salad (sandwiches, etc.). When it opened, I thought it would never work...especially since their prices were a bit high. But, it's been a while and the place is still kicking it. Having a drive-thru doesn't hurt. But, there's a market for chicken salad and this place seems to be capitalizing on it as the focal point of their restaurant.
yah....I wanted to defend myself against jiggyfly, but then I remembered that it seemed a bit disgusting when I was making it. My wife wanted grapes instead of the craisins, but I convinced her otherwise. I guess grapes are popular. Truth be told, I hadn’t ever really had chicken salad before (that I can recall). It certainly never seemed like something I’d order in a restaurant. Surprised the heck out of me how good it was. The ONLY sweetness came from the craisins.
I've never been an Air Fryer fan but damn if my girl friend didn't get one and I seasoned up some chicken breast tenders she had from Costco with some "Char Crust Jerk" spice and then 13 mins at 400# and they were amazing.
They do somethings really well and hers is just a cheapo from HEB.. Chicken wings and tenders i've had excellent results with and its no mess and fast. Oh and man tator tots are f'ing killer out of the thing and I barely like them normally. oh and apple wedges tossed with a little cinnamon and sugar then in the air fryer for just a few mins. Like almost healthy apple pie. .
