De Ma Cuisine

Poultry Archive

Friday

25

January 2013

0

COMMENTS

Crispy Dijon Chicken Thighs

Written by , Posted in Condiments, Dinner, Low Carb, Main Dishes, Meat, Poultry

Crispy Dijon Chicken Thighs

Recipe Type: Main, Stove Top, Meat, Chicken
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 2 chicken thighs
  • 2 T butter
  • 1 T olive oil
  • 1 T dijon mustard, divided
  • 1-2 T flour
  • salt
  • pepper
Instructions
  1. Spread 1/4 T dijon over one side of each chicken thigh. Season it with salt and pepper. Sprinkle it with flour.
  2. Heat skillet. Add olive oil. When hot, shake excess flour from chicken and place in pan, mustard side down.
  3. Top each thigh with remaining mustard, salt, pepper, flour, and 1 T butter. Place lid on pan and cook over low heat for 8-10 minutes. Flip and cook 8-10 minutes more, or until chicken reaches 180F.
Notes
Serve with Hot Napa Slaw!

 

Monday

19

November 2012

1

COMMENTS

Beet and Beef Borscht

Written by , Posted in Beef, Dinner, Gluten Free, Legacy, Low Carb, Main Dishes, Meat, Potatoes, Poultry, Sides, Soups, Vegetables

Beet and Beef Borscht

Recipe Type: Soup, Main, Dinner, Appetizer, Side
Cuisine: Ukrainian, Russian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6-8
Hearty and warm, this Borscht is a family favorite of ours.
Ingredients
  • 2 T olive oil
  • 1 lb. chuck roast, cut into smallish cubes
  • 4 carrots, chopped
  • 1 onion, chopped
  • 4 small beets, peeled and chopped
  • 4-6 celery stalks, chopped
  • 1 daikon radish, chopped
  • 3 potatoes, chopped
  • 3 cloves garlic, chopped
  • 1-2 T fresh lemon juice
  • 10-12 C chicken or vegetable stock (or mixture of both) (use more or less depending on how thick you want the soup)
  • 2 t salt (or to taste)
  • pepper (to taste)
  • Greek yogurt or sour cream (for topping)
Instructions
  1. Pat each piece of beef dry with a paper towel (this helps it to brown better – this step can be skipped if you’re short on time). Heat large soup pot. Add olive oil. When oil is hot, add beef, being sure not to over-crowd the pan. Cook, over medium heat, until beef is browned, about 10 minutes or so. Remove beef from pan with a slotted spoon and set aside.
  2. Add veggies and salt and pepper to soup pot and cook, stirring occasionally, until they are getting tender.
  3. Add beef and stock and bring up to a boil. Once it’s boiling, reduce to a low boil or a simmer, and cook 1-2 hours (until veggies are tender), adding more stock or water if it gets too thick.
  4. Add lemon juice. Taste and add more salt if desired.
  5. Serve topped with a dolup of yogurt.
Notes

I serve this with warm rolls or bread, with butter. Perfect for dipping into the soup.

 

Friday

16

November 2012

0

COMMENTS

Chicken Caesar Wraps

Written by , Posted in Dinner, Holiday, Leftovers, Lunch, Main Dishes, Meat, Poultry, Sandwiches, Vegetables

Chicken Caesar Wraps

Recipe Type: Main, Lunch, Dinner, Sandwich, Leftovers
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Total time:
Serves: 1
A perfect way to use leftover chicken or turkey! It’s quick, easy, delicious!
Ingredients
  • 1 wrap (I prefer whole wheat)
  • 1-2 C lettuce, washed and torn
  • 1/2 C leftover chicken or turkey, in smallish pieces
  • 1-2 T caesar salad dressing
Instructions
  1. Toss lettuce and chicken with dressing.
  2. Place onto a wrap.
  3. Roll up wrap.
  4. Eat and enjoy.

 

Wednesday

12

September 2012

0

COMMENTS

BBQ Sauced Crock Pot Chicken

Written by , Posted in Condiments, Crock Pot, Dinner, Low Carb, Main Dishes, Meat, Poultry

BBQ Sauced Crock Pot Chicken
Recipe Type: Main, Meat
Author: Rachel Oberg – De Ma Cuisine
Serves: 4
Chicken cooks low and slow in sweet and tangy BBQ sauce for a delicious and easy dinner.
Ingredients
  • 1 pack chicken breasts (mine had 2)
  • 1 pack bone-in chicken thighs (mine had 2)
  • 1 C BBQ sauce
  • 1/4 C water
  • 1/2 C apple cider
  • 1 t apple cider vinegar
  • olive oil
  • 1 red onion, roughly chopped in large pieces
  • 1 sweet pepper (or bell pepper), roughly chopped in large pieces
  • 1 tomato, roughly chopped in large pieces
Instructions
  1. Drizzle olive oil in a Crock Pot.
  2. Mix sauce, water, vinegar, and cider. Pour 1/4 of the mixture into the bottom of the Crock Pot. Place chicken on the sauce and pour remaining sauce over top. Arrange veggies over top of chicken.
  3. Cook on high heat for 3-4 hours (mine took about 4), or low heat for 5-6 hours, or until the chicken breast’s internal temperature comes to 170F, and the thighs come to 180F.
Notes

Cooking time depends on how cold chicken is when it goes into the Crock Pot. Mine was still slightly frozen, so it took a little bit longer. The most important thing is that it comes to a safe internal temperature.

 

Friday

31

August 2012

0

COMMENTS

Chicken Stock

Written by , Posted in Meat, Poultry, Soups

Simple Chicken Stock
Recipe Type: Soup
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Ingredients
  • 1 chicken carcass
  • 6-8 C water
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 1 t whole peppercorns
  • 1 bunch herbs (rosemary, thyme, oregano, parsley, basil…)
Instructions
  1. Place chicken carcass in a soup pot with water, veggies, herbs, and pepper. Bring to a boil and cook for 2-3 hours.
  2. Strain and discard bones and meat.
  3. Cool slightly before refrigerating.
  4. Place cooled stock in fridge. When completely cooled, skim fat off the top.

 

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