Poached Chicken Breasts

Poached chicken may not be the most appetizing looking dish in the world, but everyone knows that we shouldn't judge a book by its cover.

Even though I totally judge books by their covers. Shh.

But this is poached chicken, so just don't judge it. Even though it's not a book and doesn't have a cover.

Poaching is just another low fat and easy way to cook chicken. For some reason, I never think to poach chicken unless I'm making a chicken stock, but it does make a nice and basic meal. If you're just starting to get comfortable in the kitchen I think poaching chicken is a relatively simple dish to make that won't hinder your confidence. Plus, you'll end up with some chicken stock in the end.

Plus it makes your kitchen smell yummy, and can be used in hundreds of dishes.

Poached Chicken Breasts (serves 2 or yields about 3-4 cups shredded chicken, depending on size)

Ingredients
2 boneless, skinless chicken breasts
5 cups water
1 medium onion, sliced
2 cloves garlic
1/2 tsp oregano
1/2 tsp salt

Directions

Bring water, onion, garlic and salt to a bowl. Add chicken breasts and oregano.

Turn down the heat and simmer, partially covered for 35-40 minutes.

When finished cooking, remove chicken with a slotted spoon, if using in another dish shred with two forks, if not, serve. Strain liquid and reserve for stock.

Soon, I'll be posting a favourite recipe of mine to use this poached chicken in.

- Lou

Spicy Chicken Skewers

If you're a frequent visitor to my blog, you've probably noticed that I post lots of recipes involving chicken. Chicken is just so fabulous, don't you think? Maybe I just like it because it's something you can cook up however you want, you can throw it in a risotto, or roast it in the oven, it really is so versatile! I usually find myself using chicken for weeknight meals, resulting in quick and simple dishes. Despite being easy to make, they are always full of flavor. In my opinion, there is nothing worse than a bland chicken dish.

Since the base of the sauce is chili sauce, these chicken skewers are spicy. I find that they are a nice little pick me up dinner to keep you going the rest of the week. The addition of dried herbs gives the chili sauce a distinct flavor that everyone will love. Plus, skewers are fun. I love them. And these are so good no one will know there are only 5 ingredients!

Spicy Chicken Skewers
Recipe Adapted from: Canadian Living Magazine

Ingredients

1 lbs chicken breasts, cut into 1 inch pieces
1/4 cup chili sauce
1 clove garlic, minced
1/2 tsp dried thyme
1/4 tsp each of salt and pepper

Directions

You can cook these on the grill or in the oven. Whichever you prefer. I like using the oven!

If cooking in the oven, preheat to 375.

Cut the chicken into desire size and thread onto metal skewers. In a bowl, whisk ingredients for the sauce.

Spray a baking sheet with a little cooking spray.

Brush sauce over all sides of the chicken and bake in the oven for 15 minutes. Turn the chicken over and bake for another 15 minutes, or until chicken is fully cooked.

Sprinkle with a little lime juice and serve.

- Lou

Living Lou's Chicken Wings

March brings to mind two things: Spring break and March Madness. Sadly, the first, and more exciting of the two is over, which means that March Madness has begun! The time when we all pretend we've been following College basketball and cheer on our "favourite" (or the best) team.

When I think about food to eat while watching sports chicken wings are the first thing that come to mind. They are probably one of the most loved foods to eat whilst watching a sporting event, whether it be the Superbowl, or say, the World Figure Skating Championships. In my opinion wings should always be on the table.

These are not your typical chicken wings, oh no, these are much better. And they're baked, not fried! The sweet and spicy, tangy and smoky flavors are unusual and perfect. Rubbed with a simple spice rub before cooking enhances the flavours, of the wings, and the Chipotle pepper is what gives them that smoky flare which takes them over the edge. The molasses in the sauce gives them that finger-licking factor, and the Dijon mustard lends a tangy bite. I promise you, these wings will be a new favourite.

Living Lou's Chicken Wings

Ingredients

3 lbs chicken wings

Spice Rub
1 tbsp chipotle chili pepper powder
1 tsp sweet paprika
1/2 tsp dried oregano
1/2 tsp coriander
1/2 tsp dried mustard
1/2 tsp cumin
1/4 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp brown sugar

Sauce
1/4 cup Dijon mustard
1/4 cup spicy mustard
1/4 cup molasses
3 tbsp ketchup
2 tbsp honey
1 tbsp brown sugar
1 tsp chipotle hot sauce
1/2 tsp garlic powder
1/2 tsp onion powder

Directions

Preheat oven to 375.

Combine ingredients for the sauce in a bowl and refrigerate for 15-30 minutes.

In a separate bowl, combine ingredients for the spice rub.

Place wings in a large bowl and cover with spice rub. Using tongs mix chicken wings and make sure all pieces are well coated.

Grease a baking sheet and bake spice rubbed chicken in the oven for 15-18 minutes. After the 12-15 minutes, turn the wings over and bake for another 15-18 minutes more.

Once cooking time is up, turn on the broiler and remove wings to another large bowl. Pour 1/2 cup of the sauce over the wings, use tongs to stir and coat the chicken.

Place back on the baking sheet and broil for 2 minutes on one side, then flip chicken over and broil for 1 minute on the other side.

Serve with remaining sauce and plenty of napkins!

- Lou

Honey Garlic Chicken Drumsticks

Honey garlic chicken drumsticks are in my opinion one of the best finger foods. Honestly, you just can't go wrong with honey and garlic, whether it's in wing or leg form. You also can't go wrong with finger foods... therefore this combination of honey and garlic in finger food form is bliss.

Do you want to know what else I love about finger food? It makes you stop, and eat. You can't multi-task while your hands are covered in sticky sauce, which means you have to stop whatever you're doing. It's a rather nice break from the final editing stages of a short film you're making... you know, if that's your thing.

What's your opinion on finger food? Do you, like me, love it? Or, are you one of two people in the world who's just "not crazy about it". If you answered "yes" to the latter, well thank you - more for me! If you just can't get over eating with your hands, well I invite you to come and sit down with me, let's enjoy some honey, garlic chicken drumsticks!

Honey Garlic Chicken Drumsticks
(makes 5)

Ingredients

1/4 cup Soy Sauce
1/4 cup honey
1/4 tsp onion powder
1/4 tsp ground ginger
2 large cloves of garlic (crushed)

Directions

Preheat oven to 350 degrees.

Combine all of the ingredients together for the sauce.

Grease a cookie sheet with a little olive oil and place your 5 drumsticks on the sheet. Brush the marinade over the drumsticks and bake in the oven for 40 minutes. Brushing with marinade every 10 minutes until the chicken is done.

This may seem as though it's a little tedious, but really it isn't, and it's definitely worth it when you bite into your succulent, juicy drumsticks!

- Lou

Spicy Honey Glazed Chicken Thighs

With the holidays around the corner for a lot of people it means baking, baking and more baking! BUT, let's not forget that we also have people to feed! As much as some would love to live off holiday cookies, (myself included), it really isn't the best idea!

I bet lots of people are looking for quick and easy dinner ideas, and here's one... today I bring you one of my favourite recipes for chicken thighs: Spicy Honey Glazed Chicken Thighs. Not only are these chicken thighs extremely tasty, (sweet & spicy, need I say more?) but they are super easy too! And will be all cooked up and ready faster than you can say gingerbread.

Now, take a break from your holiday baking frenzy and make some of these for dinner!

Spicy Honey Brushed Chicken Thighs
Recipe adapted from: Cooking Light

Ingredients

8 chicken thighs (with bones and skin)
2 tsp garlic powder
1/2 tsp salt
1 tsp cumin
1 tsp paprika
1/8 tsp red pepper flakes
6 tbsp honey
1 1/2 tsp balsamic vinegar
cooking spray (for coating the pan)

Directions

Line a baking sheet with tin foil, and spray foil with cooking spray.

Combine the salt and spices in a bowl and rub on both sides of the chicken. Place the chicken on the baking sheet and broil for 5 minutes on each side.

While chicken is broiling, combine the honey and vinegar in another boil. Once the chicken has done both sides, remove from the oven and brush with the honey mixture; be sure to coat it very well! Broil for another minute or two. Remove the chicken from the oven once again and flip it over, brush this side with the remaining honey mixture and broil for an addition one to two minutes.

Check to be sure chicken is done, if not broil for another minute, be sure to watch it very carefully!

Enjoy this tasty dish, it's positively perfect.

- Lou

Foolproof Sunday Roasted Chicken

Sunday's are typically the day when we sit down with our family and have a nice meal; around here, a nice roast chicken is typically the perfect Sunday dish. A roast chicken is basically a blank canvas, you can do whatever you want with it. If you're in the mood for spicy, well make a nice spicy roast chicken with some cayenne pepper, if you want something aromatic how about stuffing some herbs underneath the skin? Literally, endless possibilities.

Another important staple of any home cook's inventory is a few foolproof dishes, that don't require much thinking and are always fantastic. Something like a roasted chicken, covered in butter (can you say YUM!), on top of whatever vegetables you have on hand. This is definitely a recipe for a foolproof roasted chicken, I bet my sister, the master of eggs and toast, could even make it!

Foolproof Sunday Roasted Chicken

Ingredients
1 roasting chicken
2 tbsp melted butter + 2 tbsp cold butter (chopped into pieces)
a handful of baby carrots (6-8)
half a red onion, roughly chopped
1 lemon (cut in half)
4 cloves garlic (chopped)
2 tbsp olive oil
1/3 cup water
salt and pepper to taste

Directions

Pre-heat oven to 375.

First let's ready our dish, spread olive oil on bottom of roasting dish. Next chop onions and garlic, (and any other vegetables you may be using). Arrange the onions, 2 cloves of chopped garlic, and carrots at the bottom of the dish (we will be placing the chicken on top.) Leaving aside a few pieces of chopped onion, 2 cloves of chopped garlic and a couple baby carrots. (These will be used to stuff the chicken).

Next, wash and dry your chicken, and place on top of the vegetables. Cover the chicken and vegetables with the juice of half a lemon, then place the lemon in with the vegetables. Stuff the chicken with the other half of the lemon, a couple and the vegetables you left out on the side, and one clove of the garlic.

Use the last clove of chopped garlic and place the pieces behind the wings and legs of the chicken.

Now the fun part! Brush the melted butter all over the chicken, and scatter the chopped pieces of cold butter in the vegetables, around the chicken and inside the chicken. Season both the chicken and vegetables with salt and pepper.

Finally add in the water, and roast the chicken for an hour and a half. Basting every 30 minutes and turning the pan half way through to make sure both sides of the chicken brown evenly. Feel free to add in more water if you see the need.

A simple, foolproof chicken, you can have this recipe done and in the oven in 15 minutes!

Happy Sunday!

- Lou

Chicken Mushroom Risotto

So, here we are a couple weeks after I said that Meatless Monday's were making a triumphant return... and well... that hasn't really happened has it? Nope. I failed on that promise. I haven't really had much time for cooking recently. Getting back into the swing of things school wise, has been... well, er, a little more demanding than I expected. But I'm determined to get this blog up and running smoothly again. So let's start it off with one of my favourite dishes... ever. Risotto.

I've mentioned this before... anyone catch the Red Pepper Risotto a few months back?

A lot of people seem to find risotto an extremely intimidating dish, but I think it's just because they don't really understand the mechanics of it. Basically, you've got your onions, and then you add some Arborio rice, and then you're adding about 1/2 cup additions of broth for about 30 minutes until the rice is cooked. Really, not hard at all, and the result... totally worth it! Just ask my satisfied family... mmmmm!

So ready to dive into risotto, head first? No dipping your feet in here and slowly getting in... common, jump in!

Chicken Mushroom Risotto (serves 4-6)
7 cups chicken broth
2 tbsp unsalted butter
1 tbsp olive oil
1/2 yellow onion chopped (or grated)
1/2 lb (8 oz) white button mushrooms (chopped)
2 cups Arborio rice
1/2 cup dry white wine
1 cooked chicken breast (chopped)
1/3 cup grated Parmesan cheese
cracked pepper to taste

Directions

In a pot over medium heat bring the chicken stock to a simmer, then reduce the heat and keep it warm.

In a large pan, melt the butter with the olive oil over medium heat, add the onion and saute until translucent (about 5 minutes). Add in the mushrooms, and cook, until barely cooked (about 2 minutes). Add in the rice and stir until warm and coated in oil. Next, add in the wine and continue to stir as the rice absorbs the liquid.

Once the wine is fully absorbed you may begin adding your stock. In about 1/4-1/2 cup additions at a time, stirring constantly until the liquid is just almost fully absorbed. Once this happens, you may make another addition of stock, and repeat until the rice grains are creamy on the outside and somewhat tender on the inside (you do not want them to be mushy! That means you've added too much liquid.) This entire process (of adding the broth) should take about 20-25 minutes.

Once the rice is cooked, remove from heat and add in your cooked chicken breast, and stir to combine. Add in the Parmesan cheese and season with pepper (not salt needed, the Parmesan should be salty enough.)

My mouth is watering just writing this post... I think I'm going to make this tomorrow. It's the perfect dish for the chilly fall evenings... which are coming sooner than I hoped! eek!

- Lou

Basic Spice Rub

Let me tell you a secret, spice rubs are life savors. They can really spice up any dish. (Pun definitely intended!) You can use it on chicken, salmon, pork ... the possibilities are literally endless! And the best part about them? They take mere seconds to throw together, yet they make a world of difference in your dishes, and then you can store them with your spices and use them as frequently as you want!

Ingredients
1 tsp cumin
1/2 tsp fennel
1 tbsp paprika (sweet or smoked)
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp salt
1 tsp freshly ground black pepper
3/4 tsp garlic powder
3/4 tsp onion powder
1/2 tsp cayenne pepper

So just mix all the ingredients together, and there ya go!

I used this spice rub on some salmon fillets, (pictured below) and it was delicious! If you want to make extra to use in the future, double up the recipe!




Happy labor day weekend!

- Lou

Living Lou's Authentic Chicken Thighs

Mmmmm, I would take chicken thighs over chicken breasts in a flash. They are much more moist (isn't that just the worst word? moist... moist... blegh!) Yes, they are pretty small, but it's OK because then you can eat two, or three (or four...) of your favourite chicken thighs! This is a pretty simple recipe which just calls for a marinade which helps to keeps the meat from going dry. This chicken is the perfect partner with Meatless Monday's kickin' potatoes or my favourite sweet potato fries!

Living Lou's Authentic Chicken Thighs

Ingredients
4 chicken thighs

Marinade
1/4 cup olive oil
1/4 cup plain yogurt
1/2 small lemon (juice only)
1/8 tsp hot sauce
1/2 tsp honey
1 clove garlic (crushed)
half green onion (chopped)
1/4 tsp dried thyme
1/4 tsp dried rosemary
freshly cracked pepper to taste

Directions

Preheat oven to 375 degrees. Whisk together all of the ingredients for the marinade and marinade the chicken in the fridge for an hour. After the chicken is done marinating place it in a dish and bake for 30 minutes.

Try out this recipe and enjoy some of my favourite chicken thighs! Up next: classic vanilla cupcakes!

- Lou

Spicy Sunset BBQ Chicken

I love spicy food. I don't know why, but I just l-o-v-e it. So when I was trying to think up what I wanted to do with the chicken for dinner, I decided why not go spicy? And did I ever go spicy! Not only was the the chicken spicy and sweet, it was also one of the most colourful recipes I have ever created! So as promised in my most recent post, here's a yummy BBQ chicken recipe!

Let's just marvel at the beautiful colour; yes... it was that bright. So, how do we get to this scrumptious, yummy, delectable, mouth-watering, positively deeeelicious (and all the other synonyms) final result? Follow me!

Ingredients (Marinate)
1/4 cup olive oil
1/4 tsp chili flakes
1/2 tsp cayenne pepper
1/8 tsp brown sugar
1 tbsp fresh lemon juice
salt & pepper to taste
6 small chicken breasts

Ingredients (Sauce)
4 tbsp melted unsalted butter
1/8 tsp Soya sauce
1 tsp cayenne pepper
1 tsp chili powder
1 tsp sweet paprika
1/4 tsp chili flakes
1/8 tsp brown sugar
1/8 tsp garlic powder
1/8 tsp Dijon mustard
1 tbsp water
salt & pepper to taste

Directions

Mix the marinate ingredients together in a bowl and marinate your chicken in for 15-30 minutes.

While the chicken is marinating get the BBQ started! Grill the chicken until your desired doneness.

For the sauce, melt the butter and whisk in all of the other ingredients. Make sure it's nicely mixed. If the sauce seems too thick, add another tablespoon of water.

Brush your chicken with the sauce and allow it to cook for another couple of minutes.


And voila, some good ol' fashioned, mind blowing spicy BBQ chicken, Lou style of course!

-Lou