Buffalo Chicken Chili.

Kevin

King Ranch Casserole.

This might be the first source from Bree. A simple chicken tortilla casserole with tomatoes and cheese. Broth and flour sub the creme of chicken soup something like this would normally require.

Ground Chicken Parm.

Picked up several pounds of cheap ground chicken at the grocery the other day. Made a few patties for sandwiches and such. Standard dredging. Nothing special. Would have been better on a loaf instead of slices, but a good thought to have.

Buttermilk Fried Chicken.

Saw this from Elise a long time ago, told myself I would try it when I bought a deep fryer. Always waffled on the deep fryer as I've heard that one you buy one, you get fat. I had bought some grapeseed oil a little while ago for deep frying though I don't really know what I was thinking at the time. In any case, I had a need for some BUTTermilk. Since I knew that I would have a lot left over, I planned on this.

I soaked overnight 2 nights in buttermilk, paprika, cayenne; had no fresh herbs. Tossed in flour, salt, pepper, more cayenne. Elise said 12-15 minutes per side, but I was using all drumsticks, not a fryer, and decided things looked done at 7-9 minutes per side. All in all, not bad for making do without a deep fryer or a thermometer. Could have used more salt, but I also read that brining before buttermilk does the job well. Maybe next time. Still want that deep fryer though.

Ginger Ground Chicken

It's really pretty silly that I hadn't thought of this before. It's basically just ground chicken broken up in a pan with mirin, soy sauce, and ginger. They called for ginger juice, which would have been better, since I had to use a lot of ginger powder to get a reasonable presence.

Chicken Sloppy Joe Pizza.

I was looking for ground chicken recipes since I picked up some ground chicken on the cheap the other day. Basically , my only real ground chicken recipe is from Deb who makes baked meatballs with tomato paste on top and in the mix. Found this here. It is basically just a sloppy joe recipe with ground chicken instead of beef and then pour onto a par-baked pan of cornbread, topped with cheese, and then baked some more. It is pretty good.

Chicken Breast with Mushroom Sage Sauce.

From Elise. Sauteing in butter always smells great. Cremini mushrooms are actually baby bellas? Deglaze with white wine or dry vermouth; I used vermouth. I used the half cup of heavy creme from my freezer and reduced. I got the chicken breasts from some split chicken breasts I bought for a good price per pound but not worth the hassle of the skin and bones.

Cooks reasonably quickly which is nice. And of course it tastes good with all that butter and heavy creme.

Chicken Fried Rice.

Haven't made friend rice in a while, and I had some rice and parts of a chicken I stripped.

Chicken with Mushroom Creme Sauce.

A recipe from Elise that I've been wanting to try for a while. It's really good. Probably because it has heavy creme in it. And I baked the chicken with the skin on.

I chopped up a whole chicken for the parts instead of getting a tray of chicken thighs. In retrospect, I should have gotten the tray or bought a butcher knife first.

I let the sauce get too hot, and it started to boil and then the sour cream curdled so the consistency is not right. But it was still pretty good.

Chicken Souvlaki.

It's not really chicken souvlaki. But I tried. Maybe I'll try it again when I'm grilling sometime. It was still pretty good though. Used some fresh fino verde in the tzatziki since I didn't have any dill.

Salsa Chicken and Black Bean Soup.

Sourced from 365. I adjusted the proportions a bit since I was using more black beans and wanted it to be thicker. But it was pretty disastrous. The salsa was nonexistent, and it was too soupy. I used dried beans this time instead of canned, and some of the black beans were still a bit harder than I would have liked, even after soaking them for quite a while and cooking them in the crock pot for a long time. I'll try it again some other time. I can probably guess my way through it better.

Chicken Paprikash.

Sourced from Elise. Pretty good.

Chicken Meatballs.

Sourced from Smitten. I like the concept of chicken meatballs especially since I eat a lot of beef. Ground chicken was not as cheap as I had expected though, which kind of puts a damper on my plans to use it as cheap breakfast food. I didn't put tomato paste in the mix, as was accidentally suggested but only on top, it's a nice sweet and tart touch to the whole thing. In general, meatballs are just plain good. I smashed another pound of the mix into sliders for the freezer since such things are always good to have on hand.

Grape-stuffed Chicken and Rice.

Adapted from Elise's whole roasted chicken.

I should bake things more often. I forget what killer food it makes, especially vegetables, if you've got the time. A couple chicken breasts stuffed with halved grapes, atop a bed of brown rice and onions that were sauteed in butter and some sliced zucchini. I cooked it for about 70 minutes on 375F which was not long enough because the rice was a bit chewier than I'd rather. Sprinkled with some salt and pepper as an afterthought and no garlic in any form (GASP).

The sweetness of the grapes, either in the chicken or in the rice really pull it all together, complementing the salt and pepper. Next time, I'd like to remember to add seasoning before putting it all in the dish.

Circassian Chicken.

Sourced from Elise. I thought it was a pretty interesting spin on chicken salad, using pureed walnuts instead of mayonnaise. Seasoned with salt, pepper, garlic, green onions, and I think I used paprika too. But I think I used too much garlic.

Chicken Riggies.

This is bizarre regional dish from Utica using a combination of tomato sauce, heavy creme, hot and/or sweet peppers, and a lot of personal variations. I only used hot peppers. The canned tomatoes made things a bit watery. I'll either have to drain a bit first, or use more heavy creme which I'm not into. But it was pretty good.

Stuffed Chicken Wellington.

Butterflied and flattened chicken rolled with minced mushrooms and asparagus, Wellington-ized and topped with Hollandaise from scratch. Mashed potatoes topped with wine carmelized onions.

In retrospect, the asparagus didn't need to be sauteed beforehand; I should have used actual pastry puff dough; and follow the actual recommended temp. I should also try a Hollandaise mix sometime and see how that is.

Yogurt Curry Chicken.

So I actually mangled the recipe for this. It's basically supposed to be sitting in yogurt all the time. Marinade, glaze, and dip. I forgot to set it in the morning, so I ended up pan frying it while I mixed up a yogurt sauce and then baked it all. All the yogurt-based dressings were unnecessarily different and complex. I used yogurt, lemon juice, salt, pepper, ginger, curry, and honey for the marinade/glaze. For a dip, I used yogurt, curry, cumin, cayenne, paprika (which was unneeded), salt, and lemon juice.

The chicken came out well but definitely could have used more heat. The dip was so-so. Also, black rice is awesome but I'm too lazy to make the minor additional effort most of the time.

Chicken fajitas.

The great thing about buying large cuts of meat/whole animals is that there's always lots of extra stuff: leftovers from stripping a chicken. There's nothing particularly interesting about this except for the green which is a Florida avocado, not a Hass avocado. Since Hasses are 2/$4 these days and Floridas are half that, I finally gave it a try. Compared to a Hass, it doesn't have as strong of a taste and has a sweeter finish. They're also twice the size. Worth the money? Sure. But we'll see how a guacamole turns out.

Also, ice cream, vodka, and milk? Not exactly a White Russian. Maybe with some Kahlua and not-the-cheapest vodka.

Chicken and Dumplings.

Oops.

Well, here's finally something non-alcoholic. There should be a lot more like this since I'm not allowed to spend anymore money on booze for a couple months.

Source from Elise. Flour is such a useful, random thing. It makes everything. I'm putting the ingredients for the dumplings here because I haven't figured out a good system for knowing when to use baking soda and when to use baking powder. All I know at the moment is that baking soda goes with chocolate and buttermilk.

• 2 cups cake flour (can sub all-purpose flour)


• 2 teaspoons baking powder


• 3/4 teaspoon salt


• 2 Tbsp butter, melted


• 3/4 cup milk


• 1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)

Everything is pretty simple and obvious save for making a roux to start the stew base which is foreign to me since I don't make gravy.

The dumplings turned out a little dense but fixable next time. Also, I didn't add salt when making the stock, which I should have done because the chicken ended up a bit bland. In general, I should just start using a little more salt. Chicken and dumplings are also apparently freezable, so we'll see how that turns out.