Category Archives: Chicken

Old Bay Chicken Wings

It’s finally football season, and with that said there is always a discussion on Saturday afternoon, if not sooner, as to what we are going to eat while watching the football game(s).  Default items are always things like chili, or nachos, but if I event mention chicken wings around my oldest son, well I have to make them. As much as a picky eater as he is, I’ve always been surprised that he likes chicken wings, you know because he eats the chicken down to the bone. But I’m also extremely happy as he is going out and trying new things.  If you have been following me for some time, you know that I go out and experiment with an array of chicken wings.  My oldest is not a sauced wing kind of kid,  so I have been tinkering with dried spices. We all devoured my recent creation of the baked garlic and parmesan chicken wings, so I figured I would go out on a limb and try making old bay chicken wings.  They were a total hit.

Old Bay Chicken Wings

Let’s get started.

  • 2 lbs of chicken wings, drumette and wing separated
  • 2 tbsp soy sauce
  • 1 tbsp garlic powder
  • 2 tbsp melted butter
  • 2 tbsp Old Bay seasoning
  • celery sticks, optional

I like to keep the wing tips in tact when cutting the chicken wings, but you do whatever you feel is best.

Place the wings in a sealable bag and add the soy sauce and garlic powder. Seal the bag, and move the wings around to get the wet and dry ingredients incorporated. Place in the refrigerator to marinate for a couple of hours.

When you are ready to make the wings, preheat your oven to 325 degrees. You can fry these in oil if you desire. I have been into baking them lately, but you do what you want to do.

Line a large baking sheet with parchment paper. Add the wings. Bake for about 1 hour, or until they are golden and crispy. I like my wings a bit on the dry side, over cooked if you will, but you cook them to your desired doneness.

How to make Old Bay Chicken Wings

Once cooked, add them to a large mixing bowl.

Pour on the melted butter, then add the Old Bay seasoning and give it a good toss, making sure the wings are nicely coated with the seasoning.

Dig in.

These are divine. If you have never had Old Bay seasoning, it’s a must try. I typically use the seasoning on shrimp or crab boils, but it works really well with these chicken wings.  Hope you enjoy!

Chicken Pot Pie Soup

My wife came home from work the other day, and I always pose the question, ‘what did you eat for lunch today?’. Often times she brings in my leftovers from the previous day, however I know that she is not one that favors the whole idea of leftovers, unlike myself who can manage to eat leftovers the following day for lunch, and heck for dinner for that matter, and repeat.  When she had mentioned she had chicken pot pie soup, I was a bit intrigued. For one, I have never thought of combining those ingredients into a soup, but I sure do love chicken pot pie, and turkey pot pie for that matter.  Chicken pot pie just screams comfort food to me, and as she said her cafeteria’s version was really horrible, I decided to up the ante and give her my take on chicken pot pie soup. Trust me, she loved it, and so did I.

Chicken Pot Pie Soup

Let’s get started.

Ingredients:

  • 1 whole chicken, cut into pieces
  • 1/2 tbsp salt
  • 1/2 tbsp cracked black pepper
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 tbsp all purpose flour
  • 1 whole leek, thinly sliced, washed
  • 1 large carrot, diced
  • 3 ribs of celery, diced
  • 1 whole onion, diced
  • 4 cloves of garlic, minced
  • 1 ear of corn
  • 3 medium sized yukon gold potatoes, diced
  • 1 cup of frozen peas
  • 1 pint half and half
  • 4 cups of chicken stock
  • 5 sprigs of thyme
  • 3 sage leaves
  • 1 sprig of rosemary
  • 1 sheet of puff pastry, thawed
  • 1 egg, beaten
  • Additional salt and pepper to taste

I know, it sounds like a lot, and it is, but this will feed a very hungry family, for a few days, and it goes great during these early, cold fall days we have been having in Wisconsin.

Start by heating your oven to 425 degrees. Add the chicken to a baking tray, and season liberally with salt and pepper.  Roast the chicken until it registers 165 degrees, then remove and let it cool.

During this time, prepare all of your ingredients.

To a large stock pot, melt the butter on medium heat. Add the olive oil, then toss in your leek, carrot, celery, garlic, and onion. Give a good stir, and cook for about 5 minutes. Add in the flour, and give another good stir, making sure to get all of the vegetables coated in the flour. Cook for a few minutes, then add in the half and half. Cook for about 5-7 minutes or until the mixture begins to thicken. I love this process.

During this time, remove the crispy skin from the chicken pieces and nibble on them if you want. Otherwise, call your kids into the kitchen and have them snack on it.

Remove the chicken from the bone, and coarsely  chop into bite sized pieces.

Add in the chicken, and  the corn cob that you removed the corn from.  Add in the potatoes as well.

How to make chicken pot pie soup

Next add in the chicken stock, give a good stir and season with a pinch or two of salt and cracked black pepper.  Stir, and bring to a simmer.

Once the potatoes are tender, about 25 minutes or so, add in the fresh herbs, making sure you tie them together. This is referred to as a bouquet garni.  Toss in the corn and peas as well. Reduce the heat to low.

During this time, cut your puff pastry into circles, as many as you desire, and lightly brush with egg wash. Cook according to the directions.

Once the puff pastry is cooked, remove from the oven and set aside.

Now the fun part, to eat.

Remove the bouqet garni from the soup, along with the corn cob, and discard.

Taste, and season with any salt and pepper.

Ladle the chicken pot pie soup into your soup bowl, and top each bowl with the puff pastry.

This chicken pot pie soup is flipping awesome. It’s everything you want in a bite of food, and is thinner in consistency, making this soup something to be reckoned with. AND DON’T EVEN GET ME STARTED ON THE PUFF PASTRY TOPPING! I could probably eat a whole sheet of those.

Give this recipe a shot if you are looking for some truly comforting soup. Hope you enjoy! By the way, if you don’t have puff pastry, go ahead and top with some cooked pie dough or something other.

 

Chimichanga Suiza

One of my wife’s favorite dishes is probably the chimichanga. I could be wrong about that, but she has never turned one down, and any Mexican or Tex-Mex restaurant we have ever been to, she almost always orders the chimichanga. I used to deep fry the chimichangas, but now I have recently started baking them. It’s a lot easier, and a lot less of a mess, and that it right up my alley. My kids have also been turned onto the chimichanga, and as they can be picky eaters (yes, still), these still make a great dinner because I can make a variety including just plain chicken, or chicken and cheese, or chicken, refried beans, and cheese. So a couple of weeks ago, I decided to create my own, and for whatever reason I could not shake enchiladas suizas out of my head, and so that is the direction I went, however simplifying the cheese sauce by using some leftover baby Swiss cheese. It was awesome to say the least.

Chimichanga Suiza

Let’s get started.

Ingredients:

  • 1 large flour tortilla
  • 1 cup cooked chicken, shredded or cubed
  • 1/2 cup cooked refried beans
  • 2 tbsp diced green chilies
  • 3 slices of Swiss cheese
  • Hot sauce
  • Cooking spray or canola oil

Preheat your oven to 400 degrees.

How to make a chimichanga suiza

Heat a large flour tortilla in the microwave, or in a large skillet, only for a few seconds so that you can easily work with it.

Spread the refried beans onto the warm tortilla. Top with chicken,  and chilies. I added my fire roasted habanero salsa as well. Fold over both sides, then roll into a chimichanga.

Lightly spray with the cooking oil and place it onto a baking sheet.

Bake until a light, golden brown, roughly 15 minutes. Once golden, remove and place the Swiss cheese onto the chimichanga, covering the top. Return back to the oven and cook a few more minutes until the cheese is fully melted.

Chimichanga Suiza Recipe

Remove and dig in. I drizzle hot sauce on mine as I like some extra kick and serve it with some Mexican rice, sliced avocados, and a simple salad. Give this one a try. It’s really, really good, especially with that Swiss cheese. Hope you enjoy!

Chicken and Bacon Ranch Pizza

Lately I have been tinkering with mastering my pizza dough. I’m sure you have all seen my postings, with all sorts of pizza creations. I think I am getting pretty darn close not only with the pizza dough, which is probably the most important, but also with the temperature, cook time, and well, the toppings.

A recent gift from Nueske’s yielded a package of peppered bacon. I was stoked to say the least, and as I quickly thought of making BLT’s, I decided to do something a bit different, and that was to make a chicken and bacon ranch pizza.

Chicken and Bacon Ranch Pizza

I had some leftover chicken that I wanted to use, and hence why this pizza came to what it was, not only that but I could not shake the package of bacon out of my mind. I used my KettlePizza on this one, but you can definitely use your oven as well.

Let’s get started.

  • Your favorite pizza dough,  about 16″ in diameter
  • Fine cornmeal for dusting
  • 1 cup of your favorite pizza sauce
  • 3 tbsp pesto
  • 2 cups of shredded mozzarella cheese
  • 2 cups of cooked chicken, cubed or shredded
  • 5 slices of bacon, partially cooked
  • Ranch dressing, to your liking

Start by lightly coating your pizza peel with light cornmeal. This will help slide the pizza onto your pre-heated pizza stone.

Preheat your oven to the highest temp, along with the pizza stone. I’ve found that around 575o-600 degrees is a perfect temperature to cook the pizza.

Next, lightly flour a wooden board, or clean counter, and shape your dough. I’ve learned to stretch the dough ever so lightly, but keeping the edges a bit thicker. Once stretched to about 16 inches or so, lay the dough onto the pizza peel.

bacon-chicken-ranch-pizza-ingredients

Next, ladle on the pizza sauce, ensuring the the pizza is covered, then drizzle on the pesto. Top with the mozzarella cheese, then top with the chicken, and then lay the slices of partially cooked bacon over the top.

Chicken and Bacon Ranch Pizza

Slide the pizza off of the pizza peel onto the pizza stone, and cook for about 7 minutes or until the dough has risen, is partially darkened on the bottom, and the bacon is fully cooked.

Remove, and slice. Drizzle your slice(s) with as much ranch dressing as you desire.

The result is nothing short of amazing. The crust is killer. It’s ‘airy’, slightly crisp, and the first thing you get is this whiff of awesome smokey bacon. Biting into it yields that great sourness from the ranch, the smokiness from the bacon, and the chicken, cheese, and pesto. It’s a knockout pizza for sure.

Give this one a try if you are looking for new pizza ideas. Hope you enjoy!