Thai Basil Chicken Lettuce Wraps

Thai Basil Chicken Lettuce Wraps

  • 1 tbsp. Oil
  • 1 lb. Ground Chicken
  • 1 tbsp. Sugar
  • 1 tbsp. Fish Sauce
  • 2 tbsp. Soy Sauce
  • 1 Lime, Juiced
  • ¼ C Fresh Basil, chopped
  • 8 Lettuce Leaves
  • Place a large skillet over medium heat and add the oil. When the oil smokes, place the chicken in the pan and brown well. While that is cooking mix the next 4 ingredients into a bowl and mix to combine. Add the sauce to the chicken and cook until thick. Add the basil to the chicken and toss to combine.

    Quick Pickled Cabbage

  • 2 C Cabbage, shredded thin
  • 3 tbsp. White Vinegar
  • 3 tbsp. Sugar
  • 1 pinch Salt
  • Place all of the ingredients into a bowl and toss to combine. Place the cabbage in the fridge, toss every 5 minutes for 30 minutes and serve chilled.

    Pecan Crusted Chicken with Mustard Cream Sauce


    Pecan-Crusted Chicken With a Mustard Cream Sauce -- powered by ehow

    Pecan Crusted Chicken with Mustard Cream Sauce

  • 3-5 Chicken Thighs, boneless and skinless
  • ½ tsp. Salt and Pepper
  • ½ C Flour
  • 2 Egg
  • 1/2 C Pecans, Ground
  • 1 C Bread Crumbs
  • 2 tbsp. Butter
  • ¼ C White Wine
  • ¼ C Chicken Stock
  • 1 tbsp. Whole Grain Mustard
  • ¼ C Cream
  • Place a large skillet over medium heat and season the chicken in the salt and pepper. Mix the bread crumbs and pecans together. Lightly dredge the chicken in flour, egg then press into the pecan mixture. Place the butter in the skillet and when the foam subsides place the chicken into the pan. Cook the chicken on one side, until golden brown, about 4 minutes then turn and repeat. When the chicken is cooked through, remove form the pan. De-glaze the pan with the wine and chicken stock and reduce by half. Stir in the mustard and cream then season with salt and pepper. Serve the chicken on a platter, drizzle with sauce and garnish with herbs.

    Almost Homemade Chicken Pot Pie

    The deep of a cold winter is the perfect time for steaming hot plate of "Almost Homemade" Chicken Pot Pie. This recipe skips a bunch of time consuming steps found in a from scratch pot pie. We are using frozen mixed veggies so we don't have to chop up lots of stuff. For the chicken, you can use leftovers or a store bought rotisserie, and the creamy sauce is created with a little help from a can of cream of chicken soup, (you can sub cream of mushroom for veggie pies). We top it off with prepared biscuits for a savory crust. This recipe can be changed any way you like and easily made veggie style by taking out the chicken and adding chopped sweet potato, kale and cauliflower.

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    Almost Homemade Chicken Pot Pie

  • 2 tbsp. Butter
  • 1 Onion, chopped
  • 2 C Potato, chopped
  • 1 lb. Frozen Vegetables
  • 3 C Cooked Chicken, chopped
  • 2 cans Cream of Chicken Soup, low salt version
  • 2 C Milk
  • 1 tbsp. Dried Herbs
  • 1 package Prepared Biscuits, cut into quarters
  • Pre heat the oven to 400 F. Place the butter in a large saucepan or pot, add the onions and cook until soft. Add the potatoes, vegetables, chicken, soup and milk; bring to a simmer and season with herbs, salt and pepper. Cook the mixture until the potatoes are soft. Pour the mixture into a casserole dish, top with cut biscuits (give them a little space to puff up) and bake for 20 minutes or until golden brown.

    Baked Chicken and Yellow Rice


    Baked Chicken & Yellow Rice Recipe -- powered by ehow

    Baked Chicken and Yellow Rice

  • 1 lb. Chicken Legs or Chicken Parts
  • 1 tsp. Salt and Pepper
  • ½ tsp. Paprika
  • 1 tbsp. Olive Oil
  • 1 Onion, diced
  • 1 Red Bell Pepper, diced
  • 1 tbsp. Garlic, chopped
  • 1 C Long Grain Rice
  • 2 C No Salt Chicken Stock
  • 1 Bay Leaf
  • 1 tbsp. Goya Sazon or 1 tsp. saffron
  • 1 Lime
  • ¼ C Chopped Parsley
  • Pre heat the oven to 325 F. Season the chicken with salt, pepper and paprika. Place a Dutch oven over medium heat and add the oil to the pan. When the oil smokes, place the chicken in the pan and brown on all sides. Remove the chicken from the pan; add the onion, bell pepper and garlic and sauté until soft. Add the rice to the pan and toss until it turns white. Add the chicken stock, bay leaf and sazon to the pan, stir and bring to a simmer. Cover the dish and place in the oven, cook for 30-40 minutes. Remove the dish from the oven, carefully remove the lid, squeeze the lime over the rice and garnish with fresh herbs.

    Green Salsa, Chicken and White Bean Stew

    Warm up this winter with a smoking' hot bowl of hearty and healthy stew. This recipe is very easy to prepare using flavors from bottled salsa verde and taco seasoning. Salsa verde is a mexican sauce that is made from green tomatoes aka tomatillos, green bell peppers, onions, cilantro and jalapeños. Add some prepared chicken stock, pre-cooked chicken, canned beans and taco seasoning and you have a hearty meal that the whole family will love.

    You can add anything you like to this stew and it will turn out great. I like to add ingredients like zucchini, greens, bell peppers, potatoes and sweet potatoes, tomato, black beans, green beans, broccoli and cauliflower.

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    Green Salsa, Chicken and Bean Stew

  • 1 qt. Vegetable or Chicken Stock, no salt version
  • 1 C Green Salsa aka Salsa Verde
  • 8 oz. Chicken, chopped or shredded
  • 1 can White Beans, drained, no salt version
  • 2 tbsp. Taco Seasoning or 1 tbsp. Cumin
  • 1 Lime, Juiced
  • Place all of the ingredients into a medium saucepan and simmer for 10 minutes. Stir in the lime juice and season with a little salt and pepper.

    Optional Garnish: fresh cilantro, green onion, shredded radish, shredded cabbage, sliced limes, sliced jalapeños, sour cream, avocado, crushed tortilla chips, shredded cheese or crumbled cojita cheese.

    Rigatoni with Sausage and Tomatoes


    Rigatoni With Sausage, Tomatoes & Cream Sauce -- powered by ehow

    Rigatoni With Sausage and Tomatoes

  • 8 oz. Pasta, dried
  • 1 tbsp. Olive Oil
  • 8 oz. Ground Sausage, chicken, turkey or pork
  • ¼ Onion, diced
  • 1 tbsp. Garlic, minced
  • 3 Tomatoes, chopped
  • ¼ tsp. Chili Flakes
  • ¼ C Heavy Cream
  • ¼ C Fresh Basil, chopped or 1/2 tbsp. Dried Herbs
  • Boil a large pot of salted water; cook the pasta until al dente. While the pasta is cooking, place a large skillet over medium heat. Add the to the pan and sauté the onion until soft. Add the sausage and garlic to the pan and sauté until golden brown. Add the tomato and chili flakes and simmer until the tomatoes break down. Stir in the cream and season with salt and pepper. Add the pasta and basil to the pan and toss to coat.

    Italian Chicken and Provolone Panini


    How to Make a Panini in a Cast Iron Skillet -- powered by ehow

    Enjoy this video recipe for Italian chicken and provolone panini. You can fill your sandwich with anything you like. Substitute chicken for turkey, ham and roast beef and choose the cheese of your choice. I also like to swap out the greens with spinach, kale or grilled vegetables. Make sure to press the sandwich so that you get a crispy crust and the flavors blend together.

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    Chef Egg

    Chicken Gyro Recipe


    Chicken Gyros With Yogurt Dill Sauce -- powered by ehow

    Chicken Gyros with Yogurt Dill Sauce
    Serves 4

  • 1 lb. Chicken, Sliced Thin
  • 1 tbsp. Garlic Cloves, Minced
  • 1/2 Lemon, Juice and Zest
  • 2 tsp. Dried Rosemary Springs
  • 1/2 tsp. Salt and Pepper
  • Pre heat the grill over medium heat. Marinate the chicken for up to 2 hours in the fridge. Clean and oil the grill well. Grill the chicken on both sides until cooked through, about 3 minutes. Garnish with lemon slices and sprigs of fresh rosemary.

    Cucumber Salad

  • 1/4 C Cucumber, Chopped
  • 1/4 C Tomatoes, Chopped
  • 1/4 C Red Onion, Sliced
  • 1/4 C Feta Cheese
  • Place all ingredients into a bowl and toss to combine

    Yogurt Dill Sauce

  • 1/3 C Plain Greek Yogurt
  • 2 tbsp. Fresh Dill, Chopped
  • ½ tbsp. Garlic, Minced
  • ½ Lemon, Juiced
  • Place all ingredients into a bowl and stir to combine

    Cornflake and Parmesan Crusted Chicken Legs


    Chicken Drumsticks Baked in Cornflakes & Parmesan Cheese -- powered by ehow

    Corn Flake and Parmesan Crusted Chicken Legs

  • 6 Chicken Legs
  • ¼ C Italian Dressing
  • 2 C Corn Flakes
  • ¼ C Parmesan Cheese
  • Toss the chicken legs in Italian dressing in a bowl and let marinate for 2 hours. Pre heat the oven to 375°F Place the corn flakes and cheese in a food processor and pulse until course or smash together in a bag. Dredge the chicken in the cornflake mixture and place on a greased baking sheet and bake for 45 minutes or until the chicken reaches an internal temperature of 165° F and is golden brown.

    One Pot Chicken: In a Pressure Cooker


    How to Cook a Whole Chicken in a Pressure Cooker -- powered by ehow

    Check out this easy recipe for cooking a whole chicken in a pressure cooker. The pressure cooker is a great tool for cooking tough cuts of meat, dry beans and vegetables using increased pressure and temperatures. You can cook a whole chicken in 20 minutes, a beef stew in 15 and dry beans in 2 hours instead of hours of simmering. If you don't have a pressure cooker, you can use the one pot method to cook your chicken until it falls off the bone.

    This recipe is a classic French preparation, using salt and pepper, aromatic veggies called a mire poix (onion, celery and carrots) and wine to flavor the chicken. This sounds very fancy, but is very simple and can be changed to meet your taste.

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    Chef Egg

    Chicken in Pressure Cooker

  • 1 Whole Chicken
  • 2 tbsp. Salt and Pepper
  • 3 tbsp. Dried Herbs
  • 2 tbsp. Oil
  • 1 Onion, Chopped
  • ½ C Celery, Chopped
  • ½ C Carrots, Chopped
  • 1 Lemon
  • 2 Bay Leaf (Optional)
  • 2 C Water, White Wine or Chicken Stock
  • Pre heat the pressure cooker over medium heat. Season the chicken with salt, pepper and herbs. Add the oil to the pot, when it starts to smoke place the chicken in the pot and brown on all sides. Add the onion, celery, carrots, bay leaf and wine to the pot, squeeze the lemon over the chicken and add the rinds to the pot. Cover the pressure cooker with the lid, bring to a boil and then simmer over low heat for 20 minutes. Let the pressure cooker release the pressure slowly and then remove the lid when safe. Remove the chicken from the pot and serve with the vegetables and juices.

    One Pot Method

    Pre heat a large pot over medium heat. Season the chicken with salt, pepper and herbs. Add the oil to the pot, when it starts to smoke place the chicken in the pot and brown on all sides. Add the onion, celery, carrots, bay leaf and wine to the pot, squeeze the lemon over the chicken and add the rinds to the pot. Cover the pot with a lid and place in a 325 F oven for one hour. Remove the pot from the oven and let sit for 20 minutes. Carefully remove the chicken from the pot and serve with the vegetables and juices.

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