What are you eating?

Everyone wants to quote me

FTFY

I have a chocolate covered cherry in the freezer.   That's my nod to the whole thing.   I am tempted to build a hoagie at the deli, though. Darn that Jimmers.  Thinking something crazy like Liverwurst or Roast Beef and horseradish cheddar. Something like that.  Three dollops of mayo.   Nothing healthy.

From the Shoutbox:

My Beer & Molasses BBQ sauce:
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2 bottles of chili sauce, strained to deseed (I use Heinz)
one 12-oz. bottle of beer, the darker the better, but any beer works
1 C. molasses
2 Tbsp. Dijon mustard
1 Tbsp. chili powder (I make my own)
1 Tbsp. soy sauce
1 Tbsp. chipotle hot sauce
2 tsp. lemon juice
1 Tbsp. butter
1 tsp. salt
whatever level of Habenero pepper you can stand*
2-3 cloves of garlic, minced fine**

If you don't mind seeds in your sauce, you don't have to strain. I also "rinse" out the chili sauce bottles with the beer.

Combine all ingredients in a saucepan and bring to boil. Reduce heat and simmer on low, at least 20 minutes, until sauce is thickened.
Stir Frequently.
* I like heat, yet I still slice off only a chunk of habanero for this sauce, and I have to remove after simmering for ~10 minutes, so it isn't too hot for most people.
** I also like throwing in an entire head of roasted garlic instead of just 2-3 raw cloves.

For MetalPSI:

Chicken Mozzarella

1 T veg. oil
2 T grated Parmesan cheese
2/3 C Bisquick
2 tsp. "Italian Seasonings"
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
6 large chicken breast halves
2/3 C marinara sauce
3/4 C shredded mozzarella

Heat oven to 425°. Brush the bottom of a 13"x9" pan with the oil, then mix the cheese, Bisquick, Italian seasoning, paprika, & pepper together. Coat chicken in mixture and arrange skin-side-down in the pan.
Bake for 45 minutes, then remove from oven; flip chicken pieces, and divide marinara sauce evenly over chicken. Sprinkle on cheese, and bake until melted, ~5 minutes.

This is a "bull " recipe, using many pre-made or pre-packaged foodstuffs, but it works pretty well.


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Here's one I just thought of, don't have a real recipe so hang in there with me:

I usually use chicken tenders, but breasts can be cut into strips, then I marinade with "light" soy & Italian salad dressing (equal parts) for 3-4 hours (longer is fine, just gets a bit salty) then grill and serve on top of pasta Alfredo. Jarred Alfredo sauce is hit-and-miss when it comes to taste, so here's my recipe for that:

Alfredo Sauce
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1/4 C. butter
1 C. heavy cream
1/4-1/2 tsp. fresh black pepper
1 1/2 C. fresh grated Parmesan cheese
1/4 finely chopped fresh parsley
salt

Melt butter in saucepan, then add cream & pepper. Bring to a simmer, then cut off heat. Now add cheese and whisk until smooth, then add parsley.

Notice: no garlic. It's supposed to be in there, but to me, it ends up dominating the sauce so I don't use it. Feel free to add a fat clove, minced.


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(Note: recipe calls for a whole chicken, cut up. You can sub just breasts.)

Chicken Chasseur

1 (4-pound) chicken, quartered
Salt and pepper
3-4 T Clarified butter
5 ounces crimini mushrooms, thinly sliced
1 large shallot, finely minced
2 ounces Cognac
2 ounces dry white wine
1 1/2 cups enriched chicken stock
1/4 cup tomato concasse (peeled, seeded, and diced)
1 ounce cold butter
1 T Dijon mustard
1 teaspoon finely chopped fresh chervil leaves (or flat-leaf parsley)

Preheat oven to 375°. Season chicken pieces on both sides with salt and pepper. Heat clarified butter in a Dutch oven over high heat. Place chicken in skin side down and cook until golden brown. Turn the chicken over and brown the other side. Remove chicken to a baking sheet and bake in the oven until just cooked through, about 12 to 15 minutes.
Remove all but 2 tablespoons of the fat from the pan. Add the mushrooms, season with salt and pepper, and saute until golden brown. Add the shallots and cook for 30 seconds. Remove the pan from the heat and add the Cognac and cook until completely reduced. Add the wine and cook until completely reduced. Add the stock and tomato and bring to a simmer. Cook until the sauce is thick enough to coat the back of a spoon ("nappe") and then swirl in the butter ("monter au beurre"). Once the butter is added, the sauce can not be further reduced because it will break. Season with salt and pepper and stir in the mustard and chervil. Serve on warmed plates, with/over oven-roasted potatoes, napped with the sauce.


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Chicken Marsala

4 boneless chicken breast halves
S&P
1-1/2 T olive oil
3 T butter
1 shallot (or one garlic clove) sliced thin
1/2# mushrooms, sliced thin
1 C Marsala wine
1/2 C chicken broth
2 T fresh parsley, minced
pinch of oregano, rosemary, or sage (optional)

Season chicken pieces with S&P, then in a large, heavy skillet, heat olive oil & one T butter over med-high heat until hot but not smoking, and add chicken pieces, cooking on all sides until GBD. Remove chicken pieces from pot.
Pour off all but 1-2 T of the oil from skillet & saute the shallot (or garlic) and mushrooms, stirring occasionally, until mushrooms are almost completely dry. Add the Marsala and cook, stirring until the Marsala is almost evaporated. Add chicken broth plus the chicken pieces and any juices from chicken, then bring to a simmer, turning chicken once, until cooked through (about 15 minutes.)
Simmer mushroom sauce until liquid is reduced to about 1/2 a cup. Remove from heat and stir in remaining 2 T of butter, and S&P to taste. Spoon sauce around chicken and garnish with parsley.

Remove the chicken from the oven and let rest for 5 minutes. Cut each breast into 2 even pieces on the bias.

(I use extra garlic in this dish. SOOO good!)


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Huli-Huli Chicken Thighs (also works with breast meat)

Garlic Cloves (1, minced )
Pineapple Juice (3.0 oz)
Ketchup (3.0 oz)
Soy Sauce (2.0 oz)
Light Brown Sugar (1.0 Tbsp)
Toasted Sesame Oil (1.0 Tbsp)
Chopped Ginger (1.0 tsp)
5-6 boneless, skinless chicken thighs

Mix together, reserving 1/2C for basting thighs with while on grill. Marinate chicken for 10 minutes to 3 hours. Grill & serve with jasmine or basmati rice.


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Teriyaki Chicken

Ingredients:
Home Chef Asian Spice Blend (1.0 tsp)
Honey (1.0 Tbsp)
Soy Sauce (2.0 oz)
Mirin (1.0 oz)
Boneless Skinless Chicken Breasts (2.0 )

Stir together Asian spice blend, honey, soy sauce, and mirin in a medium mixing bowl. Rinse chicken breasts and pat dry. Add chicken to bowl and marinate 15 minutes while you prepare remaining ingredients.

Place a medium oven-safe pan over medium heat. Add 2 tsp. olive oil to hot pan. Remove chicken from marinade and shake off excess marinade. Reserve marinade. Add chicken to pan and cook 3 minutes, or until browned. Flip chicken and place in oven 6 minutes. Pour reserved marinade over chicken and return to oven 4-6 minutes, or until chicken reaches a minimum internal temperature of 165 degrees.

Serve with rice & stir-fried vegetables.

Just sticking this here so I can find it later.

I need to find the crock pot version of this (which comes later in the thread somewhere).

Ditch's Pantry Raid Chicken

keep me updated hahah