Tag Archive | Chicken

Mango Chicken Stir Fry

Mangoes have been on sale for the last little bit and I’ve been looking for different things to do with them. Mango Cake is always a fun option, but this time I wanted something savory and light.I had some chicken breast pieces and bell peppers which also needed using so I put everything together to end up with a Mango Chicken Stir Fry. Let me tell you this is a magnificent combination. The dish is chewy and sweet and crunchy with a little bit of spice and goes great over a little baked rice. This was good enough that we ate mango chicken for dinner, and then again for lunch…and another lunch…every scrap was eaten. That’s one of the things I love, a food where the leftovers are just as desired as the first go around!

I found more mangoes on sale this week and I think we’ll be giving this mango chicken stir fry an encore.


Mango Chicken Stir Fry

1 pound chicken breast, sliced

2 medium mangoes, cubed

1-2 bell peppers, cubed

1 medium white onion, sliced

1 can sliced water chestnuts

2-3 Tablespoons soy sauce





Leftover Teriyaki sauce (optional but gives it a great flavor boost or you can use a dollop of Cornaby’s Peach Habanero sauce if you want more kick!)

Ultra Gel

Heat a large skillet or wok. When the pan is good and hot add 1-2 Tablespoons of oil. Add chicken and cook until mostly done. Add fruits and vegetables and cook until tender. Add soy sauce and spices and cook for 2-3 more minutes. Add Ultra Gel as needed to soak up extra liquids. It’s usually 1-2 Tablespoons depending on how juicy your mangoes are.

Serve warm over rice.


Labor Day Love – Cornaby’s Cooking Sauces

Just a quick drive by post as we’re happily spending our Labor Day making ribs and enjoying some family time.  There was laboring this morning too which lead to curtains in the right place and a bunch of dishes done, YAY.

Anyway…as you head into your grill-a-thon remember that Cornaby’s Cookine Sauces, like Raspberry Jalapeno, Raspberry Chipotle and Peach Habenero are the awesome on ribs, steaks, chicken, fish and even as a vinaigrette base for a salad.  This has been a shameless plug and now we’re off to eat!

Have a great holiday!

Peach Habanero

Mother’s day – Chicken Cordon Blu

Today Bunneh, my adorable sweetheart, is guest blogging to talk about the Mother’s Day dinner he made for me yesterday.  I lurve this man.

Mother’s Day Dinner 2012

Bunneh here.    I’m sure I’m not revealing any secrets when I confess that I like to cook.  I especially like to cook for someone else.  Making food for me usually ends up being fuel, but making food for My Kitty or our boys or friends is an act of love and creativity. 

With mommies day just last Sunday I had a chance to make a special meal for my special wife.  It all started about two weeks ago when I began pestering her for what she wanted.   “I don’t know, let me think” is the answer.   So I asked again.   Nope.   So I asked again.  “I want something like cordon bleu” she says.   So then I asked again, because I forgot what she had said.  I definitely never said anything like “are you ever going to tell me what you want for Mother’s Day dinner”, because that would just be rude.  Kitty reminded me that I had been told already.   And when my blank stare convinced her that I really didn’t remember, she even told me cordon bleu again.  

Whew.  Ok, now I have an idea for the menu.  That means I can go shopping and pick up things and figure out the rest of the menu.  When I went to the store for chicken, I found a package of dried wild mushrooms that I grabbed because I knew there had to be a way to use it.   Also some M&Ms…. Uh… for creative fuel… yeah, that’s why. 

The basic cordon bleu recipe.  Scale to your own needs:

Chicken breast

Swiss cheese


Egg wash


Vegetable oil

First take the chicken breast and use Alton Brown’s method for smooshing it flatter.  Score the underside of the breast if it’s very thick.  Place the breast on a sheet of plastic wrap.  Sprinkle some water on the chicken breast.  Put another sheet of plastic wrap over the top.  Sprinkle some water on top of the new layer of plastic wrap.  Then, using a wide heavy pan, pound the chicken using a downward and then sliding motion.  Once the chicken is thin enough, layer ham and cheese on it, and then roll the breast up, tucking in the ends to form a nice package.   Place the rolled breast into a pan, and repeat as necessary for the remaining chicken breasts.

Put the rolled up chicken in the fridge to firm up.    I left mine in for about 3 hours, but I’m sure longer would be fine.   Then prepare two dishes, one with an egg wash (beaten eggs and water) and one with seasoned bread crumbs.  I only added salt to the panko.   Heat a heavy pan of vegetable oil to around 375 degrees.   Roll the breasts in the wash, and then in the panko.  Put immediately into the oil, turning it to brown each side.  When the surface is all toasty brown, place the chicken on a rack over a cookie sheet in a 375 degree oven.  

Cook in the oven for a further 25 minutes or until the internal temperature hits the “safe-to-eat-poultry” temperature.  Be safe.  Don’t undercook your chicken.   But be careful not to blast it to a cinder either.

To accompany the dish I made wild mushroom risotto, and Kitty added a spinach and strawberry salad.   The risotto is pretty easy, just really time consuming.   The basic recipe I followed was:


2 cups Arborio rice

8 cups stock (hot, but not boiling)

Green onions

Parmesan cheese


Wild mushrooms (8 oz)



Heat enough butter to heavily coat the pan you are using over medium low heat.  Add the chopped onion and cook until they are soft and fragrant.   If anything turns brown you are cooking to hot.  Add the rice and cook stirring constantly for like 5 minutes.   When the rice starts to have clear edges, add enough stock to cover the rice and stir frequently as the stock evaporates.  At this point I turned my flame up to medium.   Once the pan is almost dry, add more stock to just cover again.  Continue stirring frequently and adding stock until the rice is creamy and soft.  It took about 60 minutes and all 8 cups of stock.   Your mileage may vary depending on the vapor pressure in your kitchen that day.  (Heh.  That is science nerd talk for weather and altitude conditions.) 


The stock I used was homemade chicken stock with the strained water I used to rehydrate the mushrooms.  I’m glad I strained it because the cheese cloth had what looked like dirt from the mushrooms after their soak.


Once the rice is creamy, add the mushrooms, and grate in some parmesan cheese and a touch of nutmeg.  I also added a bit of salt at this point to brighten the flavors.  

 Serve warm under the cordon bleu, and you will be sure to have a fantastic meal just like we did.

Serving this meal to my sweet wife was a joy.  She is a wonderful wife and mother and I’m a lucky Bunneh to have found her.


Chipotle Chicken Wraps

I promise I’m not obsessed with Chipotle…however I still had the last of a bottle and was trying to clean out the fridge.  So this recipe was a spur of the moment kind of dinner, but I was pleased with the results.  Bunneh thought it was a little on the ‘too spicy’ side and I agree, so I’d use a little less sauce next time…or more sour cream!  Either way it’s yummy and served up with fresh spinach, tomatoes and chipotle tortillas from Deer Creek foods, another Utah’s Own company!  I think it’d be good if I quick grilled the spinach, maybe next time.

Raspberry Chipotle Chicken Wraps

Chipotle Chicken Wraps

1 lb chicken, cut into bite sized pieces

1 medium onion, chopped

4 ounces fresh sliced mushrooms

1/4 cup Cornaby’s Raspberry Chipotle Sauce

1/4 cup chicken broth

1-2 Tbl Ultra Gel (if needed)



sour cream

Deer Creek Foods Chipotle Tortillas

In a large saute pan brown chicken, onions and mushrooms until meat is cooked through and onions are translucent.  raspberry chipotle sauceAdd broth, chipotle sauce and salt and pepper to taste.  Cook down until sauce clings to chicken, add Ultra Gel to help absorb additional liquid and help sauce to adhere to the meat.  Serve in wraps with veg and sour cream.


Chicken Broccoli with Ultra Gel

Lately things in this neck of the woods have been crraaaazy busy.  Kids with lacross games, work to do, World Series games to watch…there’s always something going on, and that sometimes means a lot less time to spend on dinner, even when I want to.  This got me pondering some of my favorite recipes which can be made on the spot or prepped ahead of time and frozen or left in the fridge.

One of my children’s favorites in this category is “Chicken Broccoli”.  This is also known in many cookbooks as chicken divan and can star either chicken or turkey, whichever is on hand.  After Thanksgiving it’s always turkey divan for a while.  This is an easy recipe and a gluten free one (addendum: I was reminded by the fabulous Cinderella’s Pear that some cream of soups do contain gluten, so make sure you check the labels.  A homemade cream soup made with Ultra Gel for the thickening works great in this and is gluten free.  I’ll see if I can’t get a picture of my favorite one and post the recipe next week!).  It’s not hard to make it vegetarian by switching to a cream of celery soup and just adding more broccoli instead of the chicken bits.

Chicken Broccoli

2-3 cups cooked brown rice

2 cups steamed chopped broccoli

2 cups cooked chopped chicken or turkey

1 can cream of mushroom soup

1 small white onion, chopped

1/2 cup light sour cream

1/2 cup lite mayo

1 cup milk

1 cup shredded cheese

salt and pepper to taste

Ultra Gel to desired thickness – this is an imperfect science, as it depends on how thick you want your sauce and the starting thickness of your soup and cream.  I go for a good medium thickness so it will ease around the veg and into the rice.

Layer rice, broccoli and chicken in 9×13 dripper pan.  Combine all other ingredients and top layered mixture.  At this point you can cover with foil and freeze for upto three months – The Ultra Gel is a big helper in this as an Ultra Gel thickened sauce tends to hold moisture in place instead of allowing it to escape into the freezer.  When ready to serve, bake, covered, at 375 for 30-35 minutes, fresh, or 45-60 minutes for the frozen casserole until warm and bubbly all the way through.  Serve and devour.  🙂

So what’s your favorite make and freeze?  Inquiring minds want to know.



Spoiling the Bunneh – Light Fried chicken and tatoes

My husband and I are both Utah natives, but his roots go back to Missouri which is where, he tells me, he gets his love of things deep fried with an application of country gravy.  Fried chicken, mashed red potatoes, peas and country gravy is seriously one of his favorite foods…and to be honest I can’t blame him.  However, the classic form of this dish is a bit loaded with fat and calories which aren’t on the doctor’s list of foods which are good for the figure, so I came up a lighter version of the family favorite.  All in all it got a double thumbs up and clean plates, so somewhere we did it right!

Light fried chicken

2 chicken breasts, cut into chunks and lightly rinsed

1/2 cup whole wheat flour

1 tsp salt

1/2 tsp pepper

1/2 tsp paprika

2-3 Tbl olive oil

Combine flour, salt, pepper and paprika in a medium bowl or pie tin.  Bring a heavy frying pan to heat and add the olive oil.  Toss the chicken chunks in the flour mixture to lightly coat, then add directly to hot oil, frying on each side until the crust is crisp.  Transfer to a 9×9 inch baking dish and cover with tin foil.  Bake for 15 minutes at 375, then check temperature for doneness.  Serve warm.

Red Mashed potatoes

1 pound new red potatoes, washed and quartered.  Skin on if you please!

1/2 cup reduced fat sour cream

Salt and pepper to taste

1/4 cup low fat shredded cheese

Place clean potatoes into a pan and cover with water adding 1/2 tsp salt to mix.  Boil until fork tender.  Drain all but about 1/4 cup of the water from the pan.  With a hand mixer or potato masher mash potatoes, adding sour cream, cheese and spices to taste.  Serve warm.

Gluten Free White Sauce

Assemble all ingredients and plate.  Top with a sprinkle of red salt and some fresh ground pepper.  We get a Hawaiian red salt from Harmon’s and it’s both pretty and tasty!

light fried chicken
Light Fried Chicken


All Day Chicken Chili

A couple of days ago I was doing some cleaning in the kitchen and came upon a bag of dried red beans.  I pondered putting them down into the food storage, but it was a rainy kind of day and the more I looked at them the more they chanted at me that they needed to be made into…chili.

I had most of the day open to let something simmer along, so I went for the easy in long time method.  I used my small pressure cooker because I wanted to give myself an option to pressure cook the beans for a few minutes if it became necessary…in this case it wasn’t.  I placed the whole bag of beans into the pan and added 1/4 cup red wine vinegar, 1/2 cup burgandy cooking wine and 6 cups water.  I added a sprig of oregano, 2 bay leaves and some celery leaves for flavor and then clamped the lid on and set the whole thing to simmer for about 4 hours, stirring occasionally.

Once the beans were cooked through I added onions, chicken, 2 cans of unsalted tomato puree, one diced roma tomato and a handful of spices (salt, pepper, chili powder, garlic).  I heated this all through and ended up with a beautiful chili…

Comfort food at it’s best.  Now if only I’d made doughnuts to go with it.

Jana Brown

chicken chilichicken chilichicken chilichicken chiliTime passes….

chicken chiliMore time passes…

chicken chiliWhere’s my spoon?