Lime Grilled Chicken

I found this amazing recipe on www.cookingforengineers.com.(Check the pictures out there) However, when I printed out the recipe, it took up 15 pages.... Note if you do visit that site, I halved the recipe.

Step 1: Marinade
4 lbs chicken (I used chicken thighs, but any will do)
2 cups water
2 tbps salt
1 lime
1 tsp garlic powder (or one clove of garlic)

Rinse your pieces of chicken. Dissolve the salt in water. Add the juice of the lime and the garlic powder. Stir. (By the way, to juice the lime without any special tools, roll it on the counter a few times, slice it in half, and squeeze. If any seeds fall in, don't worry.) Place the chicken in a zip top bag, pour the liquid in and close. Try to get as much air out as possible so all of the chicken is submerged.

 Let the marinade do its magic for an hour or two, but not more.


Step 2: Season and Cook
1/2 tbsp paprika
1/2 tsp onion powder
1/2 tsp ground coriander
1/2 tsp garlic powder
1/2 tbsp olive oil
1/2 lime (save the other half for garnish)

Take the chicken out of the marinade, and rinse each piece under running water. Discard the marinade. Place the chicken in a nice big bowl. Let it sit while you combine the seasoning.

Combine the first four ingredients above in a small bowl. Stir to combine.

If any liquid has collected in the bottom of the bowl, soak it up with a paper towel. Add the seasoning, oil and the juice from half the lime. Toss several times to coat.

Grill the chicken. (Here's the part I really can't help you with) Don't crowd the pieces, turn every five minutes.

ENJOY!

Cheesy Broccoli Rice and Chicken

This is based on a recipe from the famous soup maker. I adapted the recipe this weekend to feed about 6 people.

1 tbsp oil
4 -6 chicken breasts (no more than fit in a single layer on the bottom of your largest skillet)
1 can condensed cream of broccoli soup
1 can condensed cheddar cheese soup
1 1/2 cups milk
1 1/2 cups water
1/2 tsp paprika
1/2 tsp pepper
4 cups rice
1 cup of cheddar cheese (or a little more)

Heat oil over medium heat. Cook chicken breats, turning occasionally until cooked through. Drain any excess liquid.

Mix soups, milk, water, paprika and pepper. Whisk thoroughly.

Pour soup over chicken. Heat until boiling. Remove chicken and keep warm. Add rice. Simmer for five minutes. Taste the rice. If it's done, yea! If not, simmer for two more minutes, and taste again. Repeat until done.

Arrange chicken on a platter, put rice over the top and cover with cheddar cheese.

Steamed broccoli is an excellent accompaniment.

Chicken Delicious

Matthew is in t-ball right now, and it's really hard to get dinner on the table, eat and get to t-ball. So, I use our slow-cooker. This recipe comes from Fix it and Forget it Lightly cookbook.

12 bones, skinless chicken breast halves (or, if you're not worried about being light, any chicken pieces you like - enough to feed your family.)
1/4 cup lemon juice
1 tsp salt (I usually omit this...)
1/2 tsp black pepper
1/4 tsp celery salt
1/4 tsp paprika
1 can cream of mushroom soup (low sodium, low fat, works too)
1 can cream of celery soup (low sodium, low fat is fine too, cream of chicken is fine instead also)
1/3 cup dry sherry or white wine
Parmesan cheese.

The technique listed in the cookbook is to mix together the soups and seasonings, then dip the chicken mix, put the chicken in the cooker, and add the rest of the soup mixture.

Yeah... I have time to do that... really. NOT. Mix the seasonings and soups together. Put the chicken in the slow-cooker, dump the seasoned soups over the top. Sprinkle with cheese

Cover. Cook on low 8-10 hours. Serve with rice.

Potato Chip Chicken

The original recipe was for the microwave... but, I just couldn't do it that way... revised recipe:

1 cup coarsely crushed potato chips
1 tbsp minced fresh parsley
1/2 tsp paprika
1/4 tsp onion powder
4 boneless skinless chicken breasts
2 tbsp mayo

Combine first four ingredients in a resealable bag. Shake to mix.

Brush chicken with mayo

Add each chicken piece to bag individually, shake to coat.

Bake for roughly 30 minutes at 350 degrees. You'll need to use a meat thermometer.

An interesting trick: cook the chicken on top of cooling racks inside of jellyroll pans. While the juices still drip, the bottom of the chicken stays somewhat crispier.