That Chicken and Noodle Stuff With Breadcrumbs on top.

I don’t make it like this.  I may use grilled chicken breasts cut up & canned broth, but it’s all about the same.  Right?

chickenandnoodlestuff

This one is good for potlucks, covered dish dinners, or picnics.  Works well with egg noodles, or any of those Amish looking packaged noodles.  Don’t be stingy on the butter.  This isn’t health food.  Carrots or celery added in may make it a bit more like chicken noodle soup without the broth.  The broth is only to keep the noodles barely wet and the chicken from drying out.  I may mix some spices in with the breadcrumbs too.  Maybe poultry seasoning?

 

 

 

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Beer Barbecue Sauce / Master the beer barbecue sauce

From:  http://draftmag.com/recipes/detail/234

Beer Barbecue Sauce

Recipe by Caitlin King

Sweet, savory, tangy and ever-so-easy, our beer barbecue sauce goes with everything grillable and is open to experimentation: Pour in a porter when you’re cooking beef, an amber ale for chicken, and something fruity when you’re working with pork.

Serves:

 

Ingredients:

  • 1 tablespoon olive oil
  • 1/3 cup chopped onion
  • 2 tablespoons garlic
  • 2 tablespoons Worcestershire sauce
  • 2 cups ketchup
  • 2 tablespoons honey Dijon mustard
  • 1 tablespoon molasses
  • 1 tablespoon brown sugar
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1/3 teaspoon hot sauce, or to taste
  • 1 cup beer

Instructions:

In a saucepot over medium-high heat, add the oil, onion and garlic; cook until the onions begin to soften, about 4 minutes. Add the Worcestershire sauce, ketchup, honey Dijon, molasses, brown sugar, salt, pepper and hot sauce; bring to a boil, then simmer, uncovered, for 30 minutes, stirring occasionally. Remove the sauce from heat and add the beer, . For a smoother sauce, strain out the onions or pulse in a blender.

 

From:  http://draftmag.com/new/feature/master-the-beer-barbecue-sauce/

Master the beer barbecue sauce

Slather a seriously savory (and seriously easy) brew-based barbecue sauce on beef, chicken or pork. Use our basic recipe below, and change the beer according to what you grill.

You’re grilling: beef  Pour in: a porter

A malty beer with a dose of roast makes a thick, rich sauce that stands up to burly beef flavor; a smooth porter laden with chocolate or smoke can muscle its way through all that meat. Heat lovers: Add a teaspoon of chopped chilies or a few dashes of extra hot sauce; a porter base will be thick and sweet enough to handle it.

You’re grilling: chicken  Pour in: an amber ale

Chicken’s moist white meat opens up nicely to the gentle malt flavors of a well-balanced amber; the beer’s caramel notes and pop of citrusy hops are strong enough to counter the smoke and spice that develop on the grill—think sweet meets savory.

You’re grilling: pork  Pour in: a fruit ale

No matter the cut, pork’s a juicy, tender blank canvas. A sweet apricot ale or berry lambic pumps up barbecue sauce’s sweetness; the pork’s earthiness keeps the sugar in check. Fruit acids make them natural meat tenderizers; consider adding chopped fresh or glazed apricots or raspberries into the mix for extra fruit flavor.

Published July/August 2012

Sweet, savory, tangy and ever-so-easy, our beer barbecue sauce goes with everything grillable and is open to experimentation.

Crock❧Pot BBQ Beer Chicken

From:  http://www.howsweeteats.com/2011/10/crockpot-bbq-beer-chicken/

 

Crockpot BBQ Beer Chicken.

October 5, 2011 · 207 comments

What is up with beer and me lately?

I can’t get enough of the stuff.

If I’m telling the truth, I really enjoy cooking with beer much more than I like drinking it. I do like to drink it on occasion, but it’s not always my beverage of choice. However, when it comes to cooking with it?

Best

flavor

ever.

Basically, I love replacing water with alcohol. Always and forever.

And now… a peek into what a mess my kitchen appliances really are.

You don’t even want to see my stand mixer. Or my toaster. Or my food processor. Or my fridge. Or my… everything. I’m a train wreck.

Look at that bun. (Or bum, since that’s what I really just typed.) Don’t you want to do a big trampoline jump on it? So puffy and fluffy and fat.

I don’t think it’s a stretch to say that this is the best chicken I have ever made in the crockpot. It might be the best chicken I’ve made, period. And… I make a ton of crockpot chicken. Like really, a ton.

People… I live with a man who seriously eats chicken at least five days a week for lunch and dinner. Sometimes I get insanely creative, but most weeks he gets the short end of the stick when I throw chicken in the slow cooker with, uh… nothing else, just so I don’t have to deal with making him something delicious only to stuff it in five giant tupperware containers. Maybe I do wish you could see my fridge.

 

So, I’m convinced it’s a combination of the perfect marriage between beer, spices (I freakishly love onion powder and smoked paprika together… give it a whirl) and sauce (Bone Suckin‘ is the best) that makes this so amazing. It’s a great meal for a crowd but if you’re smart, you’ll make a big crock for yourself and freeze a bunch for the days when wine drinking and pie eating takes precedence over dinner.

Or is that just me?

Crockpot BBQ Beer Chicken

serves about 8-10

3 pounds boneless, skinless chicken breasts (about 6 large)

1 tablespoon onion powder

1 tablespoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

8 ounces of beer (I used a classic amber)

32 ounces of barbecue sauce

Season chicken with onion powder, garlic powder, paprika, salt and pepper. Add to crockpot, then add beer and 24 ounces of barbecue sauce. Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred and add remaining barbecue sauce. Serve as desired.

Notes:

1. I’ve found that *thinner* barbecue sauce works better (such as Bone Suckin’ Sauce) than thicker sauce (like Sweet Baby Ray’s). If you choose to use a thicker sauce, you may want to add a little more beer (or liquid) in order for the sauce not to burn and thicken on the edges of the pot. This is also the reason I don’t use my homemade barbecue sauce.

2. If you don’t want to use beer, you can try a ginger ale, chicken stock, or even water.

3. This makes a ton of chicken and I usually freeze immediately freeze a container for later.

I wish I was sandwiched between those buns.

Tagged as: barbecue, beer, chicken, recipes

Corn Salsa with Peppery Chicken

Corn Salsa with Peppery Chicken
Corn Salsa with Peppery Chicken

Made this for dinner last night, it was pretty tasty.  I baked the chicken breasts instead of boiling.  I used full-size breasts, rubbed with olive oil and peppered, and roasted them at 375° for about 45 minutes.

We served w/ a little sour cream.

Chicken-stuffed Shells

 

Bethany made these for dinner on Sunday night. They’re one of my favorites.

There are many variations on the ‘net out there.

I’d use Miracle Whip instead of mayo if I was doing it, but there’s not enough to taste the difference.  We also generally add a 2nd can of cream of chicken soup so there’s more (& thicker) gravy.  We have used the light Miracle Whip and the “healthy request” can of chicken soup with no discernible difference.

Obviously, a rotisserie chicken makes this go a little more quickly.  Ha ha.  Also, I like to grill the chicken breasts on the counter-top electric grill rather than boil them.  Seems easier, and I like the dark edges.

This is one of my favorie meals, it lasts for lunches for days or freezes well.  I like ’em with a side of nice fresh green beans.

Also… you could change it up with Cream of Mushroom or Cream of Celery or Cream of whatever soup…  Not sure how you’d adapt to a vegetarian/vegan version if you wanted to… I know Campbell’s “cream of” soups have “natural flavors” that could have once been alive & self-aware… and I’m not sure about stove-top stuffing but I’m sure there’s chicken flavoring in there.

We’ve also done this with leftover Turkey & stuffing after Thanksgiving.

Fettuccine Parmesan

Looks pretty damn tasty:

“One cannot think well, love well, sleep well, if one has not dined well.”: Make this dish!

 

Make this dish!

This is super fast and easy, plus it is damn tasty.

The base of this recipe is taken from the Joy of Cooking, which you should really consider buying if you don’t already own a copy.

Ciabatta Chicken Carb Overload Sandwiches

A while ago, I saw some Ciabatta buns in a 2-pack at my local Giant Eagle, and I thought that they were perfect for  my wife & I because we didn’t have to buy 6 or 8 at a time and let some go bad by the time we got around to eating them all.  Around that time, we had some leftover chicken breasts that had been prepared Shake ‘n Bake style the night before.  Out of that, my favorite new sandwich was born.

Ciabatta Chicken Carb Overload Sandwich
Ciabatta Chicken Carb Overload Sandwich

We made some the other night, making he Shake ‘n Bake chicken exclusively for the sandwich, saving leftovers to top a salad the next day.

Here’s what you need to make two sandwiches…

  • 1 2-pack of ciabatta buns
  • a few sprays or a spread of butter or I Can’t Believe It’s Not Butter or whatever passes for butter in your house
  • a sprinkle of garlic salt or your favorite spice(s)
  • a pack of your favorite chicken breasts
  • Shake ‘n Bake
  • Meunster Cheese
  • Your favorite barbecue sauce  (I generally like most BBQ sauces, so I go with whatever I’m in the mood for, or whatever’s on sale. – This time we used Bullseye, I think.)

All you need to cook it is your oven.

  • Prepare the chicken according to the Shake ‘n Bake directions.
  • Pull it out to cool, and get a cookie sheet ready with your buns.
  • Cut the buns in half, prepare like you would garlic bread, placing the Meunster cheese on the top half.
  • Pop that in the over at around 357° for less than 10 minutes or so… until it’s to the crispiness you desire.
  • Dice the chicken and place into a bowl… mix with desired amount of barbecue sauce.
  • Pull the bread out of the oven, top with BBQ-laced super-carby chicken and it’s the most awesome sandwich you’ve had in a while.

We served these with sautéed zucchini and yellow squash, and it was a nice compliment.  Is the Shake ‘n Bake overkill?  Probably.  I like to think that it helps the sauce stick to the chicken, and prevents it from falling out all over your shirt or lap.  Maybe you need to heighten your carb intake because you’re running a marathon or something.  Maybe you just like being fat like me.

If they still made the Yuengling barbecue sauce, I’d totally use that for this.  The Bob Evans Wildfire sauce is pretty awesome too.  At any rate, if you’re not making these and you’re a fan of bread, breading, chicken, Meunster, and BBQ… then you don’t know what you’re missing.

Oh yeah, I think I put some Parmesan/Romano shake cheese and some Hot Shot pepper on mine this past time too.

Enjoy some photos…

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