This past week we got a coconut in our Bountiful Basket. I wasn't sure what to do with a coconut except eat it straight out of the shell. Since I was the only that really liked it that way, i thought i'd try to find a recipe, that wasn't a desert, to use up what i couldn't eat all by myself.
This is what i found (of course i took my own little spin on it and combined a little from a bunch of similar recipes into one). And can i just mention, that it ROCKED! and it was sooo much better the second day
*It's made to be served as a sandwich filler. The first night, i didn't shred my chicken, but left it whole and then topped with the coconut/green onion mix. It was good. The next day, for leftovers, i shredded the chicken and mixed it in with the coconut/green onion mix and put it in some flat bread... it was to die for! I'd definately recommend it as a sandwich filler, but that's just me.
Keligun Chicken
ingredients:
- 3 chicken breasts
- 1/4 cup soy sauce
- 1/2 cup water
- 1/2 cup vinegar
- 1 teaspoon crushed garlic (i used a HEAPING spoonful of minced garlic from a bottle)
- ground black pepper to taste
- 1/4 cup fresh lemon juice (i used the bottled lemon juice)
- salt to taste (i didn't use any - figured the soy sauce had enough in it)
- 1 cup of unsweetened flaked coconut (this is where my FRESH coconut came into play. I shredded my coconut meat on a grater till i got one cup... it worked out nicely)
- 1/3 cup chopped green onion ( i used 4 green onions and cut them up with scissors directly into the mix)
- 1 dash of lemon pepper
- 2-3 Tablespoons of dried red pepper flakes (adjust to taste. If you like a little bit of heat, use the recommended amount, otherwise cut it down a bit)
Marinade:
combine the soy sauce, vinegar, water, garlic and black pepper. Mix together and marinate the chicken in the refrigerator for 2-4 hours.
remove chicken from refrigerator and dispose of marinade. Broil or BBQ chicken until juices run clear. When chicken is cooked, shred the chicken meat.
put chicken meat in a medium bowl. Add the lemon juice, coconut, green onion, lemon pepper, and red pepper flakes. Mix all together. Add more lemon juice to taste.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
5.25.2010
11.30.2008
Frogmore Stew
I've had something like this at a Fireman's Auxiliary dinner. It's a pretty forgiving dish. I've tweaked it to how i like to make it. You'll find so may different variations out there, so take it in stride and throw what you like in it.
A GREAT summer evening meal when you just don't want to pack it all up and call it a day.
Frogmore Stew
3 quarts of water (give or take... it's just for boiling)
1 lemon halved (sometimes i use more)
1 medium onion, halved (sometimes i use pearl onions. DarRell loves those in this recipe)
2 cloves of garlic, smashed (i usually use more... up to a bulb and end up throwing each peeled clove whole in the pot. We are garlic lovers)
salt to taste
1 3oz pkg dry crab boil (or 1/2 cup Old Bay seasoning)
2 large cans of new potatoes
1 pkg of smoked sausage, cut into bite sized pieces (sometimes i add more because this is my favorite part of the meal)
4 ears of corn, chucked and broken in half
1 lb chicken, cut into bite sized pieces
1 1/2 lb unpeeled lrg shrimp
1/2 cup butter melted
1 dash hot pepper sauce (i.e. Tabasco or Louisiana hot sauce)
Bring water to a boil in a large pot. Squeeze the juice from a lemon int the water, and throw in the halves. Add onion, garlic, salt and crab boil/old bay seasoning. Reduce heat to medium/low and simmer for 10 minutes.
Add the potatoes, chicken and sausage, and return to a boil. Simmer covered for 20 minutes. Add the corn to the pot and cover, cooking 10 more minutes. Remove from heat, stir in shrimp and cover for 5 minutes. Drain off liquid before serving.
Mound on a paper covered table and sprinkle with additional Old Bay Seasoning if desired.
Stir together the melted butter and hot sauce and serve as a dipping sauce.
A GREAT summer evening meal when you just don't want to pack it all up and call it a day.
Frogmore Stew
3 quarts of water (give or take... it's just for boiling)
1 lemon halved (sometimes i use more)
1 medium onion, halved (sometimes i use pearl onions. DarRell loves those in this recipe)
2 cloves of garlic, smashed (i usually use more... up to a bulb and end up throwing each peeled clove whole in the pot. We are garlic lovers)
salt to taste
1 3oz pkg dry crab boil (or 1/2 cup Old Bay seasoning)
2 large cans of new potatoes
1 pkg of smoked sausage, cut into bite sized pieces (sometimes i add more because this is my favorite part of the meal)
4 ears of corn, chucked and broken in half
1 lb chicken, cut into bite sized pieces
1 1/2 lb unpeeled lrg shrimp
1/2 cup butter melted
1 dash hot pepper sauce (i.e. Tabasco or Louisiana hot sauce)
Bring water to a boil in a large pot. Squeeze the juice from a lemon int the water, and throw in the halves. Add onion, garlic, salt and crab boil/old bay seasoning. Reduce heat to medium/low and simmer for 10 minutes.
Add the potatoes, chicken and sausage, and return to a boil. Simmer covered for 20 minutes. Add the corn to the pot and cover, cooking 10 more minutes. Remove from heat, stir in shrimp and cover for 5 minutes. Drain off liquid before serving.
Mound on a paper covered table and sprinkle with additional Old Bay Seasoning if desired.
Stir together the melted butter and hot sauce and serve as a dipping sauce.
Garlic Chicken Farfalle
One of those great cold weather meals. Leftovers are even better than the first day
courtesy of Becky Higgins. I swiped it from her blog.
Garlic Chicken Farfalle
16 oz farfalle pasta
1 cup heavy whipping cream
3-4 chicken breasts (boneless and skinless)
2-3 cloves garlic, crushed
2 tsp pepper
1/2 cup butter
1 lb bacon, crumbled
1/2 cup shredded Parmesan cheese
1 (12oz) bottle Lawry's mesquite marinade with lime juice
Put chicken and the bottle of marinade in the crock pot and cook on low for 6 hours. Pull marinated chicken out of the juices and allow to cool for a bit. Shred chicken and put back into the crock pot. About 1/2 hour before serving, boil the pasta. In a small saucepan, melt butter. Add garlic, whipping cream, pepper, Parmesan cheese, and bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir thoroughly. Garnish with more shredded Parmesan cheese.
courtesy of Becky Higgins. I swiped it from her blog.
Garlic Chicken Farfalle
16 oz farfalle pasta
1 cup heavy whipping cream
3-4 chicken breasts (boneless and skinless)
2-3 cloves garlic, crushed
2 tsp pepper
1/2 cup butter
1 lb bacon, crumbled
1/2 cup shredded Parmesan cheese
1 (12oz) bottle Lawry's mesquite marinade with lime juice
Put chicken and the bottle of marinade in the crock pot and cook on low for 6 hours. Pull marinated chicken out of the juices and allow to cool for a bit. Shred chicken and put back into the crock pot. About 1/2 hour before serving, boil the pasta. In a small saucepan, melt butter. Add garlic, whipping cream, pepper, Parmesan cheese, and bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir thoroughly. Garnish with more shredded Parmesan cheese.
Sho-Yu Chicken
I got this recipe from Mike. He got it while he was on a mission in Hawaii (i believe... i may be wrong about that fact). First time i had this was while i was at college dating my now hubby, DarRell. I have a major craving for this every once in a while. This is the recipe he gave to me, word for word ;-)
Sho-Yu Chicken
2 cups soy sauce
1/2 cups brown sugar (or more to taste)
1 Tbsp ginger
1/2 Tbsp garlic powder
5 lbs chicken pieces (legs, thighs or boneless breast work best)
Mix together all ingredient except for the chicken in a large pot. After mixing sauce, add in chicken. Bring to a boil. Turn to medium and simmer for one hour.
Sho-Yu Chicken
2 cups soy sauce
1/2 cups brown sugar (or more to taste)
1 Tbsp ginger
1/2 Tbsp garlic powder
5 lbs chicken pieces (legs, thighs or boneless breast work best)
Mix together all ingredient except for the chicken in a large pot. After mixing sauce, add in chicken. Bring to a boil. Turn to medium and simmer for one hour.
11.27.2008
Chicken Breast Supreme
I got this recipe from Mom when she was on a new recipe binge. Nice and creamy and full of flavor.
Chicken Breast Supreme
6-8 boneless skinless chicken breasts
1 envelope dry Italian dressing
2 cans cream of mushroom soup (can substitute with cream of chicken soup or half and half)
1 container cream cheese with chives and onion
1 - 8 oz. cream cheese
Place chicken breasts in a sprayed 9x13 inch baking dish. Sprinkle with Italian seasoning. Cream together soup and cream cheeses until smooth. Pour over chicken and bake at a preheated 350 degree oven for one hour. Serve over rice.
Chicken Breast Supreme
6-8 boneless skinless chicken breasts
1 envelope dry Italian dressing
2 cans cream of mushroom soup (can substitute with cream of chicken soup or half and half)
1 container cream cheese with chives and onion
1 - 8 oz. cream cheese
Place chicken breasts in a sprayed 9x13 inch baking dish. Sprinkle with Italian seasoning. Cream together soup and cream cheeses until smooth. Pour over chicken and bake at a preheated 350 degree oven for one hour. Serve over rice.
Chicken Adobo
the cider vinegar gives this dish a great twang without overpowering it. Delish!
Chicken Adobo
1 whole chicken, cut into pieces (or equivalent)
1/4 cup apple cider vinegar
1/4 cup soy sauce
black pepper to taste
3 Tbsp olive oil for frying
1 clove garlic, crushed
2 bay leaves
Marinate: place chicken into a large bowl that can be covered with a lid or plastic wrap (a Ziploc baggie works well). Pour vinegar and soy sauce over chicken and season with black pepper to taste. Toss to coat, making sure chicken pieces are covered with marinade. Cover bowl and refrigerate to marinate for at least 30 minutes.
Heat oil in a large skillet over medium heat and brown garlic (do NOT burn garlic!!!). After browning garlic, remove it from oil and discard.
Place marinated chicken pieces in hot oil. Pour remaining marinade over all and add bay leaves. Reduce heat to low and cook chicken pieces for about 15 minutes on each side, or until thoroughly cooked. The marinade will reduce and makes a nice gravy. When chicken is cooked through (juices will run clear), serve immediately over rice.
Chicken Adobo
1 whole chicken, cut into pieces (or equivalent)
1/4 cup apple cider vinegar
1/4 cup soy sauce
black pepper to taste
3 Tbsp olive oil for frying
1 clove garlic, crushed
2 bay leaves
Marinate: place chicken into a large bowl that can be covered with a lid or plastic wrap (a Ziploc baggie works well). Pour vinegar and soy sauce over chicken and season with black pepper to taste. Toss to coat, making sure chicken pieces are covered with marinade. Cover bowl and refrigerate to marinate for at least 30 minutes.
Heat oil in a large skillet over medium heat and brown garlic (do NOT burn garlic!!!). After browning garlic, remove it from oil and discard.
Place marinated chicken pieces in hot oil. Pour remaining marinade over all and add bay leaves. Reduce heat to low and cook chicken pieces for about 15 minutes on each side, or until thoroughly cooked. The marinade will reduce and makes a nice gravy. When chicken is cooked through (juices will run clear), serve immediately over rice.
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