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CHICKEN (15)

Sunday - May 13, 2018 12:23 pm

Slow Cooker Buffalo Chicken Meatballs

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2 lb. ground chicken

3/4 C finely choped celery

1/2 C finely chopped onion

3 cloves garlic, finely chopped

1/2 tsp. Pepper Pepper Pleasoning

1/4 C butter, melted

1 C Breading Mix Pleasoning

3/4 C Franks Rd Hot Buffalo wing sauce

2 eggs

2 tsp. salt

2 Tbl. vegetable oil

1 C blue cheese dressing for dipping

In a 12-inch non stick skillet, heat 1 Tbl. of the vegetable oil over medium-high heat. Add half of the meatballs; cook about 5 minutes or until golden brown on all sides. Repeat with remaining oil and balls. Transfer browned meatballs to 4 qt. slow cooker. Pour 1/4 C of the sauce over balls. Cover cook on low heat about 3 hours or until thermometer inserted in a meatball reads at least 165'

Wednesday - May 9, 2018 11:05 am

Pan Roasted Chicken Breast w/ Oyster Mushroom Saute

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Ingredients:

1 Ib Boneless Chicken Breasts

1 Ib Oyster Mushrooms (rough chopped)

6 – garlic cloves (thin shaved)

1 medium shallot (fine diced)

2 scallions (French cut – small)

3 Tbsp salted butter

5oz sherry wine add 2% salt in non-cooking wine

3oz goat cheese (Chevre)

¼ cup dried sweetened cranberries

¼ cup toasted pine nuts

Aioli

6 egg yolks

1 cup olive oil

3oz sherry

2 cloves (minced garlic)

1 Tbsp chopped tarragon

zest (1/2 lemon)

S&P to taste

Garnish, Butter Crumbs

1 cup panko crumbs

2 Tbsp (salted butter-melted)

s&p to taste

Method: Saute chicken breasts in a skillet pan. Medium- high heat. Brown both sides, cover, add 2 tbsp water, cover. Cook until internal temp reaches 165 degrees. In a separate sauté pan. Melt butter until frothing at Medium heat. Add mushrooms, garlic, shallots, scallions & sweat to remove moisture from mushrooms and cook garlic and shallots until translucent. Add toasted pine nuts and dried cranberries and tossed to coat. Deglaze pan with Sherry Wine and toss with goat cheese. Salt and Pepper to taste. Garnish with Aioli drizzle, Butter Crumbs. For the Aioli: In a food processor: Puree egg yolks with Dijon mustard, pulse until smooth. Run at consistent speed and slowly add olive oil until desired fluffy consistency. Add garlic, lemon juice and zest, and tarragon. Continue to blend until smooth. Salt and Pepper to taste.

Friday - April 20, 2018 10:52 am

Pan Fried Spinach Cream Cheese Stuffed Chicken

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Ingredients

4 chicken breasts

1 10-ounce package frozen chopped spinach, thawed and squeezed dry

1/2 cup cream cheese at room temp

1/4 cup of Parmesan cheese

1 tbsp minced garlic

1-2 tbsp minced chives or green onions

1/4 tsp pepper salt to taste

Instructions

Place plastic wrap on top of each chicken breast and using a meat mallet, pound them slightly thinner. ( they will fry up faster if you do this step.) To butterfly your chicken breasts, lay them flat on sturdy surface. Place one hand on top to hold it in place and then slice 3/4 of the way through the chicken breast. Do not slice all the way through! Heat up the olive oil in a large skillet. Fry the chicken breast in the frying pan on medium heat, approximately 7 minutes a side, until they start to get golden brown and crispy on the outside and reach a temperature of 165°F. You want the mto be cooked before you stuff them! Combine the spinach, cream cheese, Parmesan cheese, chives and garlic in a bowl and microwave to take the chill off. Make sure it's nice and warm. ( this is such an easy cheat! I was so excited!) Carefully spoon a quarter of cheese mixture into the middle of the cooked chicken breasts. Turn the heat to low and put a lid on the frying pan. Heat for another 5-7 minutes, until the cream cheese mixture has heated through. Remove and plate. Enjoy!

Wednesday - November 15, 2017 10:27 am

Buffalo Chicken Wings

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36 Chicken wings, drums and flats

1 TBL vegetable oil

1 C all-purpose Flour

1 tsp Chicken Pleasoning

Sauce:

1 1/2 TBL white vinegar

1/8 tsp Garlic Garlic Pleasoning

1 tsp Tabasco sauce

6 TBL unsalted butter

1/4 tsp X-Treme Caution Pleasoning

1/4 tsp Worcestershire sauce

6 TBL Franks Hot Sauce

Preheat oven to 425. Place wing pieces in a large bowl and toss with the oil and Chicken Pleasoning. Place into a large plastic bag and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lines baking sheet. Don't crown them. Bake for about 20 minutes, turn the wings over and cook another 20 minutes or until the wings are cooked through and browned. While the wings are baking, mix all the ingredients for the sauce in a pan. Over low hear bring to a simmer, stirring occasionally then turn them off. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon. Serve with your favorite dipping side.

Wednesday - June 21, 2017 5:47 am

Barbecue Spice Rub for Chicken

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3 Tbsp packed brown sugar

1 Tbsp paprika

1 Tbsp chili powder

2 tsp finely minced garlic

¾ tsp salt

¾ tsp black pepper

¼ tsp cayenne pepper

Combine all ingredients in a bowl. Place rub on a plate. Pat chicken pieces dry and press into rub on all sides. Grill!

Monday - June 5, 2017 10:34 am

Quick Chicken Gumbo

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2 carrots

1 large onion

1 chopped green pepper

¼ chopped red pepper

2 stalks celery

2 qts chicken stock

Cajun seasoning

1 28 oz can of tomatoes

2 Tbs Tabasco

1 pkg okra

1 cup rice

3 cups cooked chicken

 

Brown in oil or butter 2 carrots, large onion, 1 chopped green pepper, ¼ chopped red pepper & 2 stalks celery. Add 2 qts chicken stock bring to a boil then simmer. Add garlic, thyme, Louisiana Cajun seasoning, 1 28 oz can of tomatoes, & 2 Tbs Tabasco. Add 1 pkg okra & 1 cup rice and simmer until rice is done. Add 3 cups cooked chicken and warm through.

Tuesday - May 16, 2017 12:59 pm

Bacon, Cheddar, Chicken and Rice Bake

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Ingredients

4 tablespoons butter

1 medium onion , chopped (about 1 cup)

4 garlic cloves, chopped

1 teaspoon seasoning salt

1 teaspoon Kosher salt

½ teaspoon black pepper

4 tablespoons all-purpose flour

3½ cups chicken stock

3½ cups milk

1½ cups uncooked long-grain rice

3 cups cooked chicken , cubed(I use Rotisserie)

1½ cups cheddar cheese , shredded

½ cup cooked crumbled bacon

Directions

Melt butter in a large pot over medium heat and cook onions until translucent. Add garlic, seasoned salt, and pepper. Add flour and mix well. Cook until starting to color. Stir milk and stock into flour mixture. Turn heat to medium high and add one cup cheese and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning. Add rice and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally, about 20 minutes. Preheat oven to 350 degrees F. Add chicken and bacon to the rice and sauce mixture. Pour mixture into a 9 x 13 inch casserole. Sprinkle remaining 1/2 cup of shredded cheddar on top of the casserole. Place in oven and cook for 20 to 25 minutes or until cheese is melted and casserole is bubbling.

Sunday - April 2, 2017 10:19 am

Sweet Hot Game Day Wings

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2-3 lb chicken wings

1 jalapeno pepper, finely chopped

1 tsp red pepper flakes

1/4 C green onions, chopped (for garnish)

1 C Storandt Farms Raspberry Jalapeno Jam

2 tsp soy sauce

1/4 tsp ground ginger

Combine jam, jalapeno, soy sauce, ginger, and pepper flakes in saucepan. Simmer for 5 minutes. Allow to cool and pour into a plastic bag, reserving 1/4 of the sauce for basting. Rinse the chicken wings and pat dry. Toss into the bag with sauce to coat. Grill or broil over medium heat for 40 minuts, turning regularly. Baste with reserve sauce just before removing from the grill or broiler.

Wednesday - March 15, 2017 11:32 am

Cheesy Chicken Spaghetti Casserole

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4 cups cooked, chopped chicken (1 whole rotisserie chicken)

12 oz spaghetti, cooked and drained

2 cans Cream of Chicken soup (I used 98% fat free

( 1/4 cup chicken broth

16 oz sour cream (I used light)

1 stick of butter, melted

1/4 tsp cayenne pepper

1/4 cup dried parsley

1/2 tsp salt

1/4 tsp ground pepper

1 tsp Italian seasoning

1/2 cup Parmesan cheese

1 1/2 - 2 cups shredded sharp cheddar cheese

1 cup Italian breadcrumbs

 

Preheat oven to 350. Combine first 12 ingredients. Spread into a lightly greased 9x13-inch dish (or 2 9x9-inch dishes). Top with cheddar cheese and breadcrumbs. Bake uncovered for 45-60 minutes, until bubbly.

Monday - February 6, 2017 10:21 am

Court Bouillon Poached Chicken Roulade

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Cured Prosciutto/ Organic Chicken/ herb feta/béchamel

Yield: 5 persons

Ingredients:

5 chicken breasts (6-8oz)

3 cups feta cheese

¼ cup chopped fresh oregano (optional; dried)

½ Ib sliced prosciutto

1 bottle white wine (chardonnay)

4 cups water

1 lemon (sliced)

2 tbls whole peppercorns

Foil ( 5 sheets about ½ ft long)

Method: Boil water, wine, lemons & peppercorns. Meanwhile, pound out chicken until flat. Fill with small amount of prosciutto & feta. Roll up chicken breast lengthways and roll in foil. Twist ends and poke small holes all over the tube. Poach chicken for 20-25 min. internal temp should be 165.

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