Posts Tagged ‘chicken’

Mouth Watering Monday: Cajun Chicken Salad Recipe

Monday, June 6th, 2011

Cajun Chicken Salad RecipeRecipe: Cajun Chicken Salad

Summary: Chicken Salad is the easiest recipe out there. It’s great for a quick lunch on wheat bread or crackers. This recipe combines hard boiled eggs, pickles, Tony’s seasoning, mayonnaise, and chicken.

Ingredients

  • 1 Whole Chicken
  • 3 teaspoons Tony Chacheres Original Creole Seasoning
  • 1 cup Chicken Broth
  • 1 Whole Chopped Celery
  • 1 Whole Hard Boiled Egg (Chopped)
  • 4 Whole Hard Boiled Egg Whites (Chopped)
  • 3 Whole Sour Pickles
  • 5 Whole Capers
  • 2 Whole Garlic Cloves
  • 3 tablespoons Mayonnaise

Instructions

  1. Season hen with Tony Chachere’s Original Creole Seasoning.
  2. Place in stock pot with enough water to cover and a few cloves of garlic.
  3. Boil until the hen is tender.
  4. Remove hen and de-bone.
  5. Cut breast into large pieces.
  6. Dice remaining parts of the hen.
  7. Place chicken pieces in a large bowl.
  8. Add 1 cup chicken broth, celery, egg, egg whites, pickles, and capers.
  9. Refrigerate 1 hour.
  10. Add mayonnaise to desired consistency.
  11. Serve on lettuce leaves.

Cooking time (duration): 30

Number of servings (yield): 8

Meal type: lunch

Culinary tradition: USA (Traditional)

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Mouth Watering Monday: Chicken Fried Rice

Monday, September 13th, 2010

Mouth Watering Monday Recipe: Tony Chachere's Chicken Fried Rice

Recipe: Chicken Fried Rice

Summary: Chicken Fried Rice made with Tony Chachere’s Creole Roasted Chicken Rice Mix

Ingredients

  • 1/2 Whole Chopped Onions
  • 1/2 cup Chopped Bell Pepper
  • 2 tablespoon Oil
  • 1 pound Chicken Breast, Diced
  • 1/2 cup Frozen Peas and Carrots
  • 2 tablespoon Butter or Margarine
  • 2 tablespoon Soy Sauce
  • 7 ounce Tony Chachere’s Chicken Rice
  • 2 cup Water or Low Sodium Stock
  • 4 Whole Eggs, Beaten or Egg Substitute Equivalent

Instructions

  1. In a large skillet, brown onion and bell pepper in oil
  2. Add chicken
  3. Cook until chicken turns white
  4. Add peas and carrots, butter, soy sauce and rice
  5. Combine until all ingredients are well mixed
  6. Add liquid and bring to a boil
  7. Reduce heat. Cover

Cooking time (duration): 5

Number of servings (yield): 6

Meal type: dinner

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Chicken Fried Rice in a jiffy & a side of Roasted Veggies

Wednesday, April 28th, 2010

I am always mindful how fast pace many people’s lives are these days.  However, I think it is vital we have wholesome food in our diets.  Especially, those of you raising children.  The importance of feeding them food not handed to them from a take out window or ordered by number should be every parent’s responsibility.  Also, take the time to ask them to stir in your pot or add an ingredient to “help” you.  Their little minds will begin to learn basic steps of cooking and feel ownership in the meal the family is about to consume.  I grew up standing on a stool, stirring in my mom’s pot almost every meal.

So you are not a culinary master?  Well, you don’t have to be with this recipe.  Who doesn’t like fried rice these days?  Having trouble getting the kids and/or adults to eat their veggies?  By roasting them in the oven, they become sweet and toasty.  Start with some basic favorites like potato and then start adding in one new veggie at a time and watch their palate grow…and maybe yours at the same time.   Enjoy this easy rice dish at your table today!

Tony’s Creole Roasted Vegetables

Veggies, Tony's and a little olive oil, GREAT combo!

1 yellow squash, chunked

1 zucchini, chunked

1/2 red onion, chunked

1/2 bunch of asparagus, chopped

3 tablespoons olive oil

1 tablespoon Tony Chachere’s Creole Seasoning

Beautiful veggies are ready for a little roast

Heat oven to 450.  Toss vegetables in olive oil and seasoning.  On a cookie sheet, sprayed w/ non stick spray, spread out vegetables.  Place in oven for 20 minutes. Give vegetables a good toss and return to the oven to finish browning up, about 10 more minutes.

veggies cook up tender and sweet with a little Tony's kick!

Chicken Fried Rice

By the looks of this, you know its gonna be good!

By the looks of this, you know its gonna be good!

1 tablespoon olive oil

1 medium onion, chopped

1/2 lb. chicken breast, chopped

2 tablespoons butter

1 (8 oz.) box Tony Chachere’s Chicken Rice

2 1/4 cups water

2 tablespoons low sodium soy sauce

1/3 cup frozen peas and carrots, thawed

3 eggs, cooked scrambled soft

2 tablespoons chopped green onions

In a large skillet, heat oil.  Cook onion until edges start to brown.  Add chicken and cook until chicken is cooked through.

keep cooking the chicken until lightly brown

Add butter and rice mix, toss until rice is coated.  Add water, soy sauce and water.  Bring to a boil. Reduce heat. Cover and cook for 15 minutes.  Add peas and carrots, stir gently and recover.  Continue to cook for 10 minutes.  Add eggs and green onions, stir well.  Serve warm with roasted vegetables for a well rounded meal.

Such a comforting bowl of yumminess!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

Hot Legs for the Super Bowl!

Thursday, February 4th, 2010

OK, Mr. Kevin Smith, this one is for you! Last week, I asked our fans and followers on facebook and twitter what recipe would they like to see me blog.  Mr. Smith said he would like to watch the Saints with a beer in one hand and and a chicken leg in the other.  This thought intrigued me, but quite frankly, I could see myself on my porch at the camp doing the same thing for the game.  So Kevin got me thinking, I wanted something simple, a little manly, but a twist on a favorite….So it was a “holla” moment on the treadmill at the gym.  Make those some big “wing-style” legs but add everyone’s favorite….BACON!

I would like to say I could stay neutral in this blog, but come on people, cut me some slack…”The New Orleans Saints are going to the Super Bowl!”  I wish New Orleans native, Peyton Manning all the best and I am so proud of the whole Manning family for everything they do for the city and state.  With that said, I am counting down the days to Sunday…and a Saints victory, “GEAUX SAINTS!!” I hope a few of you let me know you chomped down on one these bad boys this weekend!

Game Plan: 1 or 2 days ahead of time

All ready to take a marinade bath for a day!

All ready to take a marinade bath for a day!

1 family pack of chicken wings, washed and patted dry

1 (17 oz.) bottle Tony Chachere’s Butter Jalapeno Butter Marinade

1/3 cup Tony Chachere’s More Spice Seasoning

In a gallon plastic bag, place chicken wings.  Pour entire bottle over wings and add seasoning.  Seal bag well and mix to distribute spices and marinade.  Lay flat in the meat compartment of the refrigerator.  Marinate 1-2 days.

Game Day:

Aren't these just precious legs!

Aren't these just precious legs!

Remove wings from bag and pat dry.  Take a slice of your favorite bacon and wrap around chicken wing.  Place in baking pan sprayed with non-stick spray.  cover and bake in oven at 400 for 1 1/2 hours.  Remove cover and base with sauce every few minutes (make sure to cover well to coat). Allow bacon to crisp. Serve em with ranch dressing or blue cheese dressing!

Basting Sauce:

While your legs are baking combine 1 stick butter or margarine, 1/3 cup Tony Chachere’s Honey Bacon BBQ Marinade, 1/3 cup hot sauce in a medium saucepan and bring to a simmer.  Let simmer for 2-3 minutes.

Now there are some HOT LEGS!

Now there are some HOT LEGS!

Kevin, I hope you like my spin on your idea and I appreciate your input.  To the rest of you, have a great Super Bowl weekend….WHO DAT!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s