Saturday, April 18, 2009
Hey! Got Chicken? See what FatBoy's Cooking!!
Greetings Everyone and welcome back!!
Well, We got Chicken recipe's!! We received a few awesome Biker Chicken recipes from a MC in Ohio, you really need to check them out, we saw them and they sound great!! So, here they are and many thanks for the recipes and please keep them coming!! Great work guy's!! We like UM! Melody's found a few Dessert recipes to go along with them too, so Thanks Again Guy's!!
Ride safe and Always EAT WELL!! We do!
Chef FatBoy
Cajun Style Chicken Nuggets
Ingredient
1 envelope onion soup mix
1/2 cup plain dry bread crumbs
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon red pepper
1 teaspoon thyme
2 pounds boned and skinned chicken breast halves 1 inch pieces
oil for frying
Directions: Combine dry ingredients in large bowl. Dip chicken, coating well. Fry in 1/2 inch oil, turning once until done. Drain on paper towel. Makes 5 doz nuggets.
Basil Grilled Chicken
Ingredients:
3/4 teaspoon coarsely ground pepper
4 chicken breast halves, skin removed
1/3 cup melted butter
1/4 cup fresh chopped basil leaves
1/2 cup butter, room temperature
2 tablespoons fresh basil, chopped
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
Directions: Press 3/4 teaspoon coarse pepper into chicken breast halves. Combine 1/3 cup melted butter and 1/4 cup chopped basil; blend well. Brush chicken lightly with basil and butter mixture. Combine 1/2 cup softened butter, 2 tablespoons chopped basil, Parmesan cheese, garlic powder, salt, and pepper in a small bowl. Beat until mixture is well blended and smooth. Transfer to a small bowl; set aside. Grill chicken over medium coals for 35 to 45 minutes, turning and basting frequently with remaining melted butter mixture. To test for doneness, pierce with a fork; juices should run clear. Serve grilled chicken with basil butter mixture. Garnish with fresh basil leaves, if desired. Grilled chicken recipe serves 4.
Basil Grilled Chicken
Ingredients:
3/4 teaspoon coarsely ground pepper
4 chicken breast halves, skin removed
1/3 cup melted butter
1/4 cup fresh chopped basil leaves
1/2 cup butter, room temperature
2 tablespoons fresh basil, chopped
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
Directions: Press 3/4 teaspoon coarse pepper into chicken breast halves. Combine 1/3 cup melted butter and 1/4 cup chopped basil; blend well. Brush chicken lightly with basil and butter mixture. Combine 1/2 cup softened butter, 2 tablespoons chopped basil, Parmesan cheese, garlic powder, salt, and pepper in a small bowl. Beat until mixture is well blended and smooth. Transfer to a small bowl; set aside. Grill chicken over medium coals for 35 to 45 minutes, turning and basting frequently with remaining melted butter mixture. To test for doneness, pierce with a fork; juices should run clear. Serve grilled chicken with basil butter mixture. Garnish with fresh basil leaves, if desired.
Grilled chicken recipe serves 4.
Chicken Chunks with Peanuts in Spicy Sauce
Serving Size : 4
Ingredients:
1/2 cup Peanuts -- raw
3 cups Peanut Oil
2 whole chicken breasts -- room temperature
1 large egg white
1 1/2 tablespoons water chestnut flour
-----SAUCE-----
4 green onions
2 large cloves garlic
1 tablespoon minced ginger root
1/2 cup chicken stock
1/2 tablespoon sesame oil
1/2 tablespoon Chinese red vinegar
1/2 tablespoon dark soy sauce
1 1/2 teaspoons chili paste with garlic
1 tablespoon dry sherry
1 pinch sugar
1 cornstarch paste
Directions: Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve.
Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1" strips, then crosswise to make 1" chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted.
Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll need more oil for deep-fryer). Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve. Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve. Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve.
Garlic Lime Chicken
In this chicken recipe, chicken breasts are marinated in a garlic and lime juice marinade, then grilled or baked.
Ingredients:
1/2 cup soy sauce (low sodium)
1/4 cup fresh lime juice
2 teaspoons Worcestershire sauce
2 large cloves garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon coarsely ground pepper
4 boneless chicken breast halves
Directions: Mix together soy sauce, lime juice, Worcestershire sauce, garlic, mustard and pepper. Place chicken in a non-reactive bowl and pour sauce over it. Cover and marinate in refrigerator for 2 to 4 hours. Grill or bake at 350° for 45 min or until chicken breasts are tender and juices run clear. Serves 4.
Spicy Caribbean Glazed Chicken
This grilled chicken recipe can be cooked under the broiler or on the barbecue grill.
Ingredients:
Glaze:
1/2 cup chili sauce
2 tablespoons brown sugar
2 tablespoons lime juice
1 teaspoon hot pepper sauce
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
Chicken
1 frying chicken, about 3 1/2 pounds, cut in 8 pcs
Grill Directions: Heat grill. In small saucepan, combine all glaze ingredients. Bring to a boil, stirring occasionally. Remove from heat. When ready to grill, place chicken skin side down on gas grill low heat or on charcoal grill 4 - 6 inches from medium coals. cook 45 to 60 minutes or until chicken is fork tender and juices run clear, turning once and brushing frequently with glaze during last 15 minutes of cooking. Bring any remaining glaze to a boil; serve as sauce with chicken.
Oven and Broiler Directions:Heat oven to 350F. Prepare glaze as directed above. Place chicken, skin side up, in ungreased 13x9-inch baking dish. Bake at 350° for 45-60 minutes or until chicken is fork tender and juices run clear.
Transfer chicken, skin side up, to broiler pan. Broil 4 to 6 inches from heat for 2 to 4 minutes, brushing frequently with glaze. Bring any remaining glaze to a boil; serve as sauce with chicken.
Kay's Lime Chicken
Ingredients:
1/4 pound butter
1 broiler-fryer chicken, skinned, cut up
1 teaspoon salt
1 teaspoon pepper, freshly ground
1/4 teaspoon paprika
1 large onion, thinly sliced
4 garlic cloves, minced
1/4 cup Key lime juice
Directions: Melt butter over medium heat in large skillet with cover. Add chicken and cook until lightly browned. Sprinkle with salt, pepper, and paprika. Add onion and garlic. Cook, stirring occasionally, for about 5 minutes. Pour lime juice over chicken. Cover and simmer 25 to 30 minutes or until fork can be inserted with ease. Remove cover and cook a few minutes until chicken is a golden color.
Lime Chicken Recipe serves 4 to 6.
Dessert's from Melody!
Melody's Coconut Cream Cake
Ingredients:
2 Cups flour
1 1/2 Cup sugar
3 1/2 tsp. baking powder
1 tsp. salt
1/4 Cup margarine, softened
1/4 Cup shortening
1 c milk
1 1/2 tsp. vanilla extract
3 eggs
Topping:
2 Cups sugar
2 (8oz) cartons sour cream
1 (14oz) pkg. Flaked coconut
1 (9oz) carton whipped topping
Put all ingredients into large mixing bowl. Beat on low speed of mixer, scraping sides of bowl constantly, till well combined. Beat on high speed, for approximately 3 minutes. Bake at 350 degrees for 20 minutes or until a toothpick comes out clean., in two 8-inch, greased and floured baking pans.
When completely cool, split layers, making 4 layers. Combine sugar, sour cream and coconut, blending well. Chill. Reserve 1 cup of the sour cream mixture. Spread the remainder between layers of cake. Combine the reserved 1-cup with the whipped topping. Blend until smooth. Spread on top and sides of cake. Seal cake in airtight container and refrigerate 3 days before serving.
Melody's Mocha Pudding Cake
This gooey mess of a cake is a surefire hit. The hot chocolate pudding rests under a thick blanket of moist mocha cake. For total decadence, scoop it into bowls and serve drizzled with heavy cream (or milk).
Yield: 8 servings
Ingredients:
1 cup unbleached all-purpose flour or whole grain pastry flour
1 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Pinch of ground cinnamon
1/2 cup organic 2% milk
1/4 cup GMO-free or organic canola oil
1 teaspoon vanilla extract
1/2 cup packed brown sugar
1 cup hot brewed coffee
Directions: Preheat the oven to 350 degrees. Coat a 10" deep-dish pie plate with oil spray. In a large bowl, mix the flour, 3/4 cup sugar, 1/4 cup cocoa, the baking powder, baking soda, salt, and cinnamon. Stir in the milk, oil, and vanilla (the batter will be thick). Spread in the prepared pie plate and sprinkle with the brown sugar, remaining 1/4 cup sugar, and remaining 1/4 cup cocoa. Pour the hot coffee over top. Bake until the cake is set on top and the pudding starts to bubble up through the cake, 30 minutes. Cool in the pan for 10 minutes. Use a spoon to serve. Helping Hand: Use decaffeinated coffee, if you prefer. Or make Chocolate Pudding Cake by omitting the hot coffee and using hot water instead.
Cream Cheese Carrot Cake
Serves 8
Cake:
2 cups flour
2 cups sugar
2 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups oil
4 eggs
3 cups shredded raw carrots
Directions: Mix dry ingredients then add the oil. Stir in eggs one at a time, then blend in carrots. Pour into a buttered and floured 9 x 13 inch pan or any other cake pans size desired. Bake at 350 degrees for 45 to 50 minutes. Cool and then frost with cream cheese frosting.
Frosting:
1/4 cup butter or margarine
4 oz. cream cheese
1/2 cup powdered sugar
1 tsp. vanilla
2 cups ground nuts (walnuts, pecans, almonds, etc..)
Directions: Combine all ingredients in a bowl except nuts and beat until smooth. Using a food processor grind up nuts and place using palm of hand around the edges of the cake.
Well, We got Chicken recipe's!! We received a few awesome Biker Chicken recipes from a MC in Ohio, you really need to check them out, we saw them and they sound great!! So, here they are and many thanks for the recipes and please keep them coming!! Great work guy's!! We like UM! Melody's found a few Dessert recipes to go along with them too, so Thanks Again Guy's!!
Ride safe and Always EAT WELL!! We do!
Chef FatBoy
Cajun Style Chicken Nuggets
Ingredient
1 envelope onion soup mix
1/2 cup plain dry bread crumbs
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon red pepper
1 teaspoon thyme
2 pounds boned and skinned chicken breast halves 1 inch pieces
oil for frying
Directions: Combine dry ingredients in large bowl. Dip chicken, coating well. Fry in 1/2 inch oil, turning once until done. Drain on paper towel. Makes 5 doz nuggets.
Basil Grilled Chicken
Ingredients:
3/4 teaspoon coarsely ground pepper
4 chicken breast halves, skin removed
1/3 cup melted butter
1/4 cup fresh chopped basil leaves
1/2 cup butter, room temperature
2 tablespoons fresh basil, chopped
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
Directions: Press 3/4 teaspoon coarse pepper into chicken breast halves. Combine 1/3 cup melted butter and 1/4 cup chopped basil; blend well. Brush chicken lightly with basil and butter mixture. Combine 1/2 cup softened butter, 2 tablespoons chopped basil, Parmesan cheese, garlic powder, salt, and pepper in a small bowl. Beat until mixture is well blended and smooth. Transfer to a small bowl; set aside. Grill chicken over medium coals for 35 to 45 minutes, turning and basting frequently with remaining melted butter mixture. To test for doneness, pierce with a fork; juices should run clear. Serve grilled chicken with basil butter mixture. Garnish with fresh basil leaves, if desired. Grilled chicken recipe serves 4.
Basil Grilled Chicken
Ingredients:
3/4 teaspoon coarsely ground pepper
4 chicken breast halves, skin removed
1/3 cup melted butter
1/4 cup fresh chopped basil leaves
1/2 cup butter, room temperature
2 tablespoons fresh basil, chopped
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
Directions: Press 3/4 teaspoon coarse pepper into chicken breast halves. Combine 1/3 cup melted butter and 1/4 cup chopped basil; blend well. Brush chicken lightly with basil and butter mixture. Combine 1/2 cup softened butter, 2 tablespoons chopped basil, Parmesan cheese, garlic powder, salt, and pepper in a small bowl. Beat until mixture is well blended and smooth. Transfer to a small bowl; set aside. Grill chicken over medium coals for 35 to 45 minutes, turning and basting frequently with remaining melted butter mixture. To test for doneness, pierce with a fork; juices should run clear. Serve grilled chicken with basil butter mixture. Garnish with fresh basil leaves, if desired.
Grilled chicken recipe serves 4.
Chicken Chunks with Peanuts in Spicy Sauce
Serving Size : 4
Ingredients:
1/2 cup Peanuts -- raw
3 cups Peanut Oil
2 whole chicken breasts -- room temperature
1 large egg white
1 1/2 tablespoons water chestnut flour
-----SAUCE-----
4 green onions
2 large cloves garlic
1 tablespoon minced ginger root
1/2 cup chicken stock
1/2 tablespoon sesame oil
1/2 tablespoon Chinese red vinegar
1/2 tablespoon dark soy sauce
1 1/2 teaspoons chili paste with garlic
1 tablespoon dry sherry
1 pinch sugar
1 cornstarch paste
Directions: Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve.
Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1" strips, then crosswise to make 1" chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted.
Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll need more oil for deep-fryer). Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve. Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve. Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve.
Garlic Lime Chicken
In this chicken recipe, chicken breasts are marinated in a garlic and lime juice marinade, then grilled or baked.
Ingredients:
1/2 cup soy sauce (low sodium)
1/4 cup fresh lime juice
2 teaspoons Worcestershire sauce
2 large cloves garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon coarsely ground pepper
4 boneless chicken breast halves
Directions: Mix together soy sauce, lime juice, Worcestershire sauce, garlic, mustard and pepper. Place chicken in a non-reactive bowl and pour sauce over it. Cover and marinate in refrigerator for 2 to 4 hours. Grill or bake at 350° for 45 min or until chicken breasts are tender and juices run clear. Serves 4.
Spicy Caribbean Glazed Chicken
This grilled chicken recipe can be cooked under the broiler or on the barbecue grill.
Ingredients:
Glaze:
1/2 cup chili sauce
2 tablespoons brown sugar
2 tablespoons lime juice
1 teaspoon hot pepper sauce
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
Chicken
1 frying chicken, about 3 1/2 pounds, cut in 8 pcs
Grill Directions: Heat grill. In small saucepan, combine all glaze ingredients. Bring to a boil, stirring occasionally. Remove from heat. When ready to grill, place chicken skin side down on gas grill low heat or on charcoal grill 4 - 6 inches from medium coals. cook 45 to 60 minutes or until chicken is fork tender and juices run clear, turning once and brushing frequently with glaze during last 15 minutes of cooking. Bring any remaining glaze to a boil; serve as sauce with chicken.
Oven and Broiler Directions:Heat oven to 350F. Prepare glaze as directed above. Place chicken, skin side up, in ungreased 13x9-inch baking dish. Bake at 350° for 45-60 minutes or until chicken is fork tender and juices run clear.
Transfer chicken, skin side up, to broiler pan. Broil 4 to 6 inches from heat for 2 to 4 minutes, brushing frequently with glaze. Bring any remaining glaze to a boil; serve as sauce with chicken.
Kay's Lime Chicken
Ingredients:
1/4 pound butter
1 broiler-fryer chicken, skinned, cut up
1 teaspoon salt
1 teaspoon pepper, freshly ground
1/4 teaspoon paprika
1 large onion, thinly sliced
4 garlic cloves, minced
1/4 cup Key lime juice
Directions: Melt butter over medium heat in large skillet with cover. Add chicken and cook until lightly browned. Sprinkle with salt, pepper, and paprika. Add onion and garlic. Cook, stirring occasionally, for about 5 minutes. Pour lime juice over chicken. Cover and simmer 25 to 30 minutes or until fork can be inserted with ease. Remove cover and cook a few minutes until chicken is a golden color.
Lime Chicken Recipe serves 4 to 6.
Dessert's from Melody!
Melody's Coconut Cream Cake
Ingredients:
2 Cups flour
1 1/2 Cup sugar
3 1/2 tsp. baking powder
1 tsp. salt
1/4 Cup margarine, softened
1/4 Cup shortening
1 c milk
1 1/2 tsp. vanilla extract
3 eggs
Topping:
2 Cups sugar
2 (8oz) cartons sour cream
1 (14oz) pkg. Flaked coconut
1 (9oz) carton whipped topping
Put all ingredients into large mixing bowl. Beat on low speed of mixer, scraping sides of bowl constantly, till well combined. Beat on high speed, for approximately 3 minutes. Bake at 350 degrees for 20 minutes or until a toothpick comes out clean., in two 8-inch, greased and floured baking pans.
When completely cool, split layers, making 4 layers. Combine sugar, sour cream and coconut, blending well. Chill. Reserve 1 cup of the sour cream mixture. Spread the remainder between layers of cake. Combine the reserved 1-cup with the whipped topping. Blend until smooth. Spread on top and sides of cake. Seal cake in airtight container and refrigerate 3 days before serving.
Melody's Mocha Pudding Cake
This gooey mess of a cake is a surefire hit. The hot chocolate pudding rests under a thick blanket of moist mocha cake. For total decadence, scoop it into bowls and serve drizzled with heavy cream (or milk).
Yield: 8 servings
Ingredients:
1 cup unbleached all-purpose flour or whole grain pastry flour
1 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Pinch of ground cinnamon
1/2 cup organic 2% milk
1/4 cup GMO-free or organic canola oil
1 teaspoon vanilla extract
1/2 cup packed brown sugar
1 cup hot brewed coffee
Directions: Preheat the oven to 350 degrees. Coat a 10" deep-dish pie plate with oil spray. In a large bowl, mix the flour, 3/4 cup sugar, 1/4 cup cocoa, the baking powder, baking soda, salt, and cinnamon. Stir in the milk, oil, and vanilla (the batter will be thick). Spread in the prepared pie plate and sprinkle with the brown sugar, remaining 1/4 cup sugar, and remaining 1/4 cup cocoa. Pour the hot coffee over top. Bake until the cake is set on top and the pudding starts to bubble up through the cake, 30 minutes. Cool in the pan for 10 minutes. Use a spoon to serve. Helping Hand: Use decaffeinated coffee, if you prefer. Or make Chocolate Pudding Cake by omitting the hot coffee and using hot water instead.
Cream Cheese Carrot Cake
Serves 8
Cake:
2 cups flour
2 cups sugar
2 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups oil
4 eggs
3 cups shredded raw carrots
Directions: Mix dry ingredients then add the oil. Stir in eggs one at a time, then blend in carrots. Pour into a buttered and floured 9 x 13 inch pan or any other cake pans size desired. Bake at 350 degrees for 45 to 50 minutes. Cool and then frost with cream cheese frosting.
Frosting:
1/4 cup butter or margarine
4 oz. cream cheese
1/2 cup powdered sugar
1 tsp. vanilla
2 cups ground nuts (walnuts, pecans, almonds, etc..)
Directions: Combine all ingredients in a bowl except nuts and beat until smooth. Using a food processor grind up nuts and place using palm of hand around the edges of the cake.
Labels: Biker Recipes, Biker's Spring Recipes, Food Recipes
