The idea behind "dump" chicken is that it has few ingredients that you can just "dump" into a skillet or slow cooker or baking pan or freezer bag - so easy. I've had this recipe on my new recipe list for a long time, but never tried it until now. It was surprisingly tasty. We ate it rice bowl style (over rice with toppings like black beans, corn, cheese, green onions, tomatoes, etc.), but it would make delicious tacos or burritos, too.
Sweet & Spicy "DUMP" Chicken
Recipe By: Soopermom at http://oamc.8m.com/
Servings: 6
1 Package Taco Seasoning Mix (I used Karla's recipe)
8 oz Apricot Jam
12 oz Salsa
1 1/2 Pounds Chicken Pieces
Preheat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts). Or grill or cook in a skillet or slow cooker.
FREEZER DIRECTIONS:
PREPARATION: Place all ingredients into a 1 Gallon freezer bag. Lay flat to freeze.
TO SERVE: Thaw. Follow the above cooking instructions.
GLUTEN FREE and SOY FREE DIRECTIONS: Use gluten and soy free taco seasoning, jam, salsa, and chicken.
LOW IODINE DIRECTIONS: Use LID-safe taco seasoning, jam, salsa, and chicken.
Internet Address: http://oamc.8m.com/
Serving Ideas : Serve as is, or shred and serve as tacos, burritos, or rice bowls.
Showing posts with label Marinades Seasonings and Rubs. Show all posts
Showing posts with label Marinades Seasonings and Rubs. Show all posts
Saturday, February 26, 2011
Thursday, February 24, 2011
Taco Seasoning Mix (Karla's)
I found this taco seasoning mix on a Yahoo group for allergen-free recipes that I'm new to. Couldn't find the recipe in their recipe database (http://recipecircus.com/recipes/Writermom77/) to post the link, so I will include it here.
I've found it's nice to have a few taco seasoning recipes, otherwise every recipe that calls for a taco seasoning mix tastes the same. This recipe makes enough seasoning for 4 packets. I didn't make any *changes* to Karla's recipe - it's really good as is. However, I do always add bouillon granules or Better than Bouillon (about 1 tsp) to whatever I'm making in the flavor of meat that I'm making (for chicken add chicken bouillon, etc). It just adds another layer of flavor that I love. Anyway, here's the recipe!
Taco Seasoning Mix (Karla's)
6 tsp chili powder
5 tsp paprika (smoked paprika is yummy)
4 1/2 tsp ground cumin
2 1/2 tsp onion powder
2 1/2 tsp garlic powder
2 tsp dried oregano
3 tsp cornstarch
1/2 tsp cayenne pepper
In a jar with a tight fitting lid, combine chili powder, paprika, cumin, onion powder, garlic powder, cayenne pepper and cornstarch. Close lid securely, and shake well to mix contents.
7 teaspoons equals 1 package of taco seasoning. Makes about 28 tsp.
Source: Karla on the Yahoo GFCF Recipes group
Yield: 4 packets
KARLA'S NOTES: Here is the recipe I use. If I want to scale back the heat, I reduce the cayenne pepper to 1/8 tsp and increase the chili powder by 1/4 tsp.
JEN'S NOTES: I don't think I put any cayenne pepper in, maybe just a dash, and the heat was just right.
I've found it's nice to have a few taco seasoning recipes, otherwise every recipe that calls for a taco seasoning mix tastes the same. This recipe makes enough seasoning for 4 packets. I didn't make any *changes* to Karla's recipe - it's really good as is. However, I do always add bouillon granules or Better than Bouillon (about 1 tsp) to whatever I'm making in the flavor of meat that I'm making (for chicken add chicken bouillon, etc). It just adds another layer of flavor that I love. Anyway, here's the recipe!
Taco Seasoning Mix (Karla's)
6 tsp chili powder
5 tsp paprika (smoked paprika is yummy)
4 1/2 tsp ground cumin
2 1/2 tsp onion powder
2 1/2 tsp garlic powder
2 tsp dried oregano
3 tsp cornstarch
1/2 tsp cayenne pepper
In a jar with a tight fitting lid, combine chili powder, paprika, cumin, onion powder, garlic powder, cayenne pepper and cornstarch. Close lid securely, and shake well to mix contents.
7 teaspoons equals 1 package of taco seasoning. Makes about 28 tsp.
Source: Karla on the Yahoo GFCF Recipes group
Yield: 4 packets
KARLA'S NOTES: Here is the recipe I use. If I want to scale back the heat, I reduce the cayenne pepper to 1/8 tsp and increase the chili powder by 1/4 tsp.
JEN'S NOTES: I don't think I put any cayenne pepper in, maybe just a dash, and the heat was just right.
Tuesday, December 15, 2009
Mr. Yoshida's Original Gourmet Sweet & Savory Sauce
Although this recipe does not taste exactly like what you buy in the store, it is a tasty Asian-style sauce that's easy to whip up when you don't or can't have the real thing. It is very sweet. Next time I make it I might try cutting down on the sugar a little.
Mr. Yoshida's Original Gourmet Sweet & Savory Sauce
Categories: Marinades, Seasonings, & Rubs, Soups, Sandwiches, & Sauces, Low Iodine Diet
2 cups soy sauce
3/4 cup brown sugar -- divided
3/4 cup white sugar -- divided
8 each green onions -- cut into 1 1/2 inch sections
4 slices fresh ginger root
1 clove garlic -- minced
1 cup honey
Combine soy sauce, 1/2 cup brown sugar, 1/2 cup white sugar, green onions, ginger and garlic in a 2 quart saucepan. Bring the mixture to a slight boil. Reduce the heat to low and simmer for 15 minutes.
Pour the remaining white and brown sugar and the honey into the saucepan. Bring to a boil. The mixture will rise and foam, when it does this and doubles in size remove the pan from heat and cool.
Yields 5 cups.
SOY FREE and LOW IODINE DIET DIRECTIONS:
Use a soy sauce substitute instead of soy sauce. Make sure to use real brown sugar, not white sugar with molasses added to it.
Source: http://www.recipelink.com/mf/14/29777
Internet Address: http://answers.yahoo.com/question/index?qid=20080709164051AAZ7wCj
Mr. Yoshida's Original Gourmet Sweet & Savory Sauce
Categories: Marinades, Seasonings, & Rubs, Soups, Sandwiches, & Sauces, Low Iodine Diet
2 cups soy sauce
3/4 cup brown sugar -- divided
3/4 cup white sugar -- divided
8 each green onions -- cut into 1 1/2 inch sections
4 slices fresh ginger root
1 clove garlic -- minced
1 cup honey
Combine soy sauce, 1/2 cup brown sugar, 1/2 cup white sugar, green onions, ginger and garlic in a 2 quart saucepan. Bring the mixture to a slight boil. Reduce the heat to low and simmer for 15 minutes.
Pour the remaining white and brown sugar and the honey into the saucepan. Bring to a boil. The mixture will rise and foam, when it does this and doubles in size remove the pan from heat and cool.
Yields 5 cups.
SOY FREE and LOW IODINE DIET DIRECTIONS:
Use a soy sauce substitute instead of soy sauce. Make sure to use real brown sugar, not white sugar with molasses added to it.
Source: http://www.recipelink.com/mf/14/29777
Internet Address: http://answers.yahoo.com/question/index?qid=20080709164051AAZ7wCj
Thursday, December 11, 2008
Winger's World Famous Freaking Amazing Sauce (Jen's Version)
This spicy sweet barbecue sauce is the key to Winger's World Famous Wings (see my version of these wings). And it's very easy to duplicate and very yummy. My brother-in-law, Eric, has been asking for this recipe for a while, so here it is!
Jen's Version of Winger's World Famous Freaking Amazing Sauce
Recipe By: Jen
Categories: Grilled & Barbecued, Marinades, Seasonings, & Rubs, Soups, Sandwiches, & Sauces
1/2 cup brown sugar (I prefer dark brown sugar)
1/4 cup Frank's Red Hot Original Cayenne Pepper Sauce
OR
1/3 cup Louisiana Cayenne Pepper Sauce
Mix the brown sugar and pepper sauce. Microwave 10-20 seconds just until sugar dissolves easily. Enjoy!
Ratings: 9 - Excellent 9
Serving Ideas : Serve this sauce with any kind of barbecued meat. It's especially good on chicken wings!
NOTES : JEN'S NOTES: Frank's Red Hot and Louisiana are the same except Frank's is thicker and more concentrated, so you don't need as much.
Jen's Version of Winger's World Famous Freaking Amazing Sauce
Recipe By: Jen
Categories: Grilled & Barbecued, Marinades, Seasonings, & Rubs, Soups, Sandwiches, & Sauces
1/2 cup brown sugar (I prefer dark brown sugar)
1/4 cup Frank's Red Hot Original Cayenne Pepper Sauce
OR
1/3 cup Louisiana Cayenne Pepper Sauce
Mix the brown sugar and pepper sauce. Microwave 10-20 seconds just until sugar dissolves easily. Enjoy!
Ratings: 9 - Excellent 9
Serving Ideas : Serve this sauce with any kind of barbecued meat. It's especially good on chicken wings!
NOTES : JEN'S NOTES: Frank's Red Hot and Louisiana are the same except Frank's is thicker and more concentrated, so you don't need as much.
Winger's World Famous Wings
We LOVE the tasty chicken wings from Winger's Grill & Bar. The key to this recipe is Winger's Freaking Amazing Sauce. At Winger's Grill & Bar they probably fry the wings before tossing them in sauce. In my version, I bake the wings to cut out some of the fat, but they are still extremely tasty and really taste like the real thing.
Jen's Version of Winger's World Famous Wings
Recipe By: Jen
Serving Size: 5 wings
Servings: 2
Categories: Appetizers & Beverages, Chicken, Marinades, Seasonings, & Rubs, Soups, Sandwiches, & Sauces
10 each chicken wings -- rinsed and patted dry
Winger's Freaking Amazing Sauce (see recipe)
OPTIONAL BREADING
1/2 cup flour
1/4 teaspoon paprika
1/4 teaspoon salt
3 dashes cayenne pepper
OPTIONAL BREADING: Combine breading ingredients. Toss wings in breading to coat. Refrigerate for 60-90 minutes before cooking.
Preheat oven to 350 degrees F. Spray baking sheet with cooking spray. Place wings on the baking sheet, skin side up, making sure they don't touch. Spray wings with cooking spray, if desired. Cook wings at 350 degrees F for 30-40 minutes until wings are cooked through. Increase heat to 450 degrees F and cook wings 5-20 minutes until crispy.
Meanwhile, make the sauce if you don't have any on hand. When the wings come out of the oven, place them in a bowl. Pour the sauce over the top of the wings and mix to coat. If you would like the wings to be sticky, you could place the wings back on the baking sheet and cook another 2-5 minutes at 450 degrees F or until the sauce is bubbly.
Ratings: 9 - Excellent 9 (Scott gives these wings a 9 1/2!)
Serving Ideas : Serve with Ranch or Blue Cheese dressing and celery sticks.
NOTES : JEN'S NOTES: You may have to increase the cooking time in order to get these cooked and crispy, especially if you're making more than 10 wings. These are so good! Scott prefers them without breading because they seem to be saucier, and the sauce is the best part (the breading seems to absorb the sauce). I wonder if you could cook them until crispy, then toss them in a slow cooker with the sauce. This might be a good idea for a party, but they disappear so quickly it might not be worth the effort!
Jen's Version of Winger's World Famous Wings
Recipe By: Jen
Serving Size: 5 wings
Servings: 2
Categories: Appetizers & Beverages, Chicken, Marinades, Seasonings, & Rubs, Soups, Sandwiches, & Sauces
10 each chicken wings -- rinsed and patted dry
Winger's Freaking Amazing Sauce (see recipe)
OPTIONAL BREADING
1/2 cup flour
1/4 teaspoon paprika
1/4 teaspoon salt
3 dashes cayenne pepper
OPTIONAL BREADING: Combine breading ingredients. Toss wings in breading to coat. Refrigerate for 60-90 minutes before cooking.
Preheat oven to 350 degrees F. Spray baking sheet with cooking spray. Place wings on the baking sheet, skin side up, making sure they don't touch. Spray wings with cooking spray, if desired. Cook wings at 350 degrees F for 30-40 minutes until wings are cooked through. Increase heat to 450 degrees F and cook wings 5-20 minutes until crispy.
Meanwhile, make the sauce if you don't have any on hand. When the wings come out of the oven, place them in a bowl. Pour the sauce over the top of the wings and mix to coat. If you would like the wings to be sticky, you could place the wings back on the baking sheet and cook another 2-5 minutes at 450 degrees F or until the sauce is bubbly.
Ratings: 9 - Excellent 9 (Scott gives these wings a 9 1/2!)
Serving Ideas : Serve with Ranch or Blue Cheese dressing and celery sticks.
NOTES : JEN'S NOTES: You may have to increase the cooking time in order to get these cooked and crispy, especially if you're making more than 10 wings. These are so good! Scott prefers them without breading because they seem to be saucier, and the sauce is the best part (the breading seems to absorb the sauce). I wonder if you could cook them until crispy, then toss them in a slow cooker with the sauce. This might be a good idea for a party, but they disappear so quickly it might not be worth the effort!
Thursday, November 13, 2008
Teriyaki Chicken
This barbecued teriyaki chicken is delicious along side the Spinach Salad with Poppy Seed dressing.
Teriyaki Chicken (Grilled)
Serving Sizes: 4
Categories: Chicken, Freezer Recipes, Grilled & Barbecued, Healthy & Light, Low Iodine Diet, Marinades, Seasonings, & Rubs
2 pounds boneless, skinless chicken breast
1/4 cup oil
1/4 cup soy sauce
1/4 cup honey
2 tablespoons white vinegar
2 tablespoons onion -- chopped
1/2 teaspoon garlic powder
1 teaspoon ground ginger
Mix all ingredients in a non-metal bowl container or Ziploc bag. Marinate in the refrigerator overnight, turning occasionally.
Remove chicken from container and grill.
FREEZER DIRECTIONS:
PREPARATION: Combine all ingredients in a labelled freezer bag. Double-bag and freeze flat.
TO SERVE: Thaw and marinate. Grill.
LOW IODINE DIRECTIONS: Use an LID-safe soy sauce substitute (see recipe).
Source: Lynelle
Ratings: 7 - Very Good 8
Serving Ideas : Serve with Spinach Salad and Poppy Seed Dressing.
JEN'S NOTES: I usually replace the oil with 1/4 cup of water. I have made this with fresh garlic and fresh ginger before and it was really good. I usually use dried onion flakes. We like to make this for our Chinese food dinner on Conference Sunday (family tradition), and I cut the chicken into chunks and make kabobs out of it with onion, green peppers, mushrooms, and pineapple.
Teriyaki Chicken (Grilled)
Serving Sizes: 4
Categories: Chicken, Freezer Recipes, Grilled & Barbecued, Healthy & Light, Low Iodine Diet, Marinades, Seasonings, & Rubs
2 pounds boneless, skinless chicken breast
1/4 cup oil
1/4 cup soy sauce
1/4 cup honey
2 tablespoons white vinegar
2 tablespoons onion -- chopped
1/2 teaspoon garlic powder
1 teaspoon ground ginger
Mix all ingredients in a non-metal bowl container or Ziploc bag. Marinate in the refrigerator overnight, turning occasionally.
Remove chicken from container and grill.
FREEZER DIRECTIONS:
PREPARATION: Combine all ingredients in a labelled freezer bag. Double-bag and freeze flat.
TO SERVE: Thaw and marinate. Grill.
LOW IODINE DIRECTIONS: Use an LID-safe soy sauce substitute (see recipe).
Source: Lynelle
Ratings: 7 - Very Good 8
Serving Ideas : Serve with Spinach Salad and Poppy Seed Dressing.
JEN'S NOTES: I usually replace the oil with 1/4 cup of water. I have made this with fresh garlic and fresh ginger before and it was really good. I usually use dried onion flakes. We like to make this for our Chinese food dinner on Conference Sunday (family tradition), and I cut the chicken into chunks and make kabobs out of it with onion, green peppers, mushrooms, and pineapple.
Thursday, November 6, 2008
Soy Sauce Substitute
This recipe was a lifesaver for me when I was following a special diet for medical reasons. It's not so soy-saucy that you want to eat it on everything, but it's good in recipes. It allowed me to make a lot of my normal recipes without having to leave out the distinctive taste of soy sauce. Thank you to whomever came up with this recipe!
Soy Sauce Substitute
2 tablespoons salt -- (1 to 3)
4 teaspoons balsamic vinegar
2 teaspoons dark molasses
1/4 teaspoon ground ginger
1 pinch white pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon Mrs. Dash seasoning
1 dash celery powder (optional)
1 1/2 cups water
In a saucepan over medium heat, stir ingredients together. Boil gently until liquid is reduced to about 1 cup, about 15 minutes.
LOW IODINE DIRECTIONS: Make sure your salt is non-iodized and your molasses is LID approved.
JEN'S NOTES: You could freeze this in 1 tablespoon cubes if you would like, but I find it keeps well in the fridge for a very long time. I just use clean leftover vinegar bottles and double the recipe every time I make it.
Soy Sauce Substitute
2 tablespoons salt -- (1 to 3)
4 teaspoons balsamic vinegar
2 teaspoons dark molasses
1/4 teaspoon ground ginger
1 pinch white pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon Mrs. Dash seasoning
1 dash celery powder (optional)
1 1/2 cups water
In a saucepan over medium heat, stir ingredients together. Boil gently until liquid is reduced to about 1 cup, about 15 minutes.
LOW IODINE DIRECTIONS: Make sure your salt is non-iodized and your molasses is LID approved.
JEN'S NOTES: You could freeze this in 1 tablespoon cubes if you would like, but I find it keeps well in the fridge for a very long time. I just use clean leftover vinegar bottles and double the recipe every time I make it.
Monday, November 3, 2008
Pineapple Marinated Pork Chops
Scott really likes these pork chops. (He likes anything with pineapple.) And they are so easy.
Pineapple Marinated Pork Chops
Servings: 6
Categories: Crock Pot, Freezer Recipes, Grilled & Barbecued, Marinades, Seasonings, & Rubs, Pork & Ham, Quick & Easy
6 each pork chops
20 ounces pineapple chunks with juice
1/4 cup brown sugar
2 teaspoons soy sauce
ADVANCED PREP: None.
PREPARATION: Season pork chops with salt and pepper (optional- Jen: I think they need a little salt and pepper). Place pork chops in a labelled freezer bag. Mix remaining ingredients and pour over pork chops in bag. Seal bag and freeze.
TO SERVE: Thaw and marinate. Cook in Crock Pot on low for 6 to 8 hours, or until done. These pork chops are also great on the grill.
LOW IODINE DIET DIRECTIONS: Some doctors say pineapple is not allowed on the diet, so make sure to follow your doctor's instructions. Make sure to use REAL brown sugar, not sugar with molasses added to it. Use an LID-safe soy sauce substitute (see recipe).
Source: southernfood.about.com
Internet Address: http://southernfood.about.com/od/crockpotporkchops/r/bl119c9.htm
NOTES : JEN'S NOTES: In my 3.5-quart slow cooker I only need to cook these pork chops for 3-4 hours. Sometimes I add a little cornstarch at the end to thicken the sauce a bit. Sometimes I even throw these in the slow cooker when they are still mostly frozen and they are just fine.
Pineapple Marinated Pork Chops
Servings: 6
Categories: Crock Pot, Freezer Recipes, Grilled & Barbecued, Marinades, Seasonings, & Rubs, Pork & Ham, Quick & Easy
6 each pork chops
20 ounces pineapple chunks with juice
1/4 cup brown sugar
2 teaspoons soy sauce
ADVANCED PREP: None.
PREPARATION: Season pork chops with salt and pepper (optional- Jen: I think they need a little salt and pepper). Place pork chops in a labelled freezer bag. Mix remaining ingredients and pour over pork chops in bag. Seal bag and freeze.
TO SERVE: Thaw and marinate. Cook in Crock Pot on low for 6 to 8 hours, or until done. These pork chops are also great on the grill.
LOW IODINE DIET DIRECTIONS: Some doctors say pineapple is not allowed on the diet, so make sure to follow your doctor's instructions. Make sure to use REAL brown sugar, not sugar with molasses added to it. Use an LID-safe soy sauce substitute (see recipe).
Source: southernfood.about.com
Internet Address: http://southernfood.about.com/od/crockpotporkchops/r/bl119c9.htm
NOTES : JEN'S NOTES: In my 3.5-quart slow cooker I only need to cook these pork chops for 3-4 hours. Sometimes I add a little cornstarch at the end to thicken the sauce a bit. Sometimes I even throw these in the slow cooker when they are still mostly frozen and they are just fine.
Friday, September 19, 2008
Polynesian Barbecue Pork Chops
This recipe comes from 30 Day Gourmet at http://www.30daygourmet.com/. It is one of my favorite places to get good freezer recipes.
POLYNESIAN BARBECUE PORK CHOPS
Description: "This sweet and spicy marinade would go good with just about anything, I suppose."
This is a freezer recipe. Chicken or beef would also be good with this marinade.
Servings: 6
6 pork chops, boneless
3/4 cup barbecue sauce (I usually use Tony Roma's)
1/2 cup soy sauce
1 tablespoon water
1 tablespoon ground ginger
1/4 cup brown sugar
ADVANCE PREP: Make Tony Roma's sauce if needed. Cut pork into chops or cube for kabobs.
PREPARATION: Combine marinade ingredients. Put pork into labelled freezer bags or containers. Pour marinade over pork. Seal and freeze.
TO SERVE: Remove pork from freezer at least 2 days in advance so pork can unthaw, then marinate for 24 hours. Grill, broil, bake, or pan fry (or cook in the Crock Pot) until browned on both side and no longer pink in the center. Marinade may be discarded or cooked well and served as a sauce.
LOW IODINE DIET DIRECTIONS: Use homemade LID-approved barbecue sauce. Use soy sauce substitute (see recipe). Use real brown sugar, not sugar with molasses added to it.
Source: 30 Day Gourmet
Internet Address: http://www.30daygourmet.com/eNewsletters/Archived_Newsletters/Articles_2002_03/Polynesian_Pork.asp
Jen's Notes: The original recipe calls for 3 lbs pork tenderloin instead of pork chops - the chops are less expensive and freeze flatter. Mmmmmm, yum! I really like this marinade. These are my freezer recipe directions, but you can just use this as a regular marinade, marinating the meat overnight.
POLYNESIAN BARBECUE PORK CHOPS
Description: "This sweet and spicy marinade would go good with just about anything, I suppose."
This is a freezer recipe. Chicken or beef would also be good with this marinade.
Servings: 6
6 pork chops, boneless
3/4 cup barbecue sauce (I usually use Tony Roma's)
1/2 cup soy sauce
1 tablespoon water
1 tablespoon ground ginger
1/4 cup brown sugar
ADVANCE PREP: Make Tony Roma's sauce if needed. Cut pork into chops or cube for kabobs.
PREPARATION: Combine marinade ingredients. Put pork into labelled freezer bags or containers. Pour marinade over pork. Seal and freeze.
TO SERVE: Remove pork from freezer at least 2 days in advance so pork can unthaw, then marinate for 24 hours. Grill, broil, bake, or pan fry (or cook in the Crock Pot) until browned on both side and no longer pink in the center. Marinade may be discarded or cooked well and served as a sauce.
LOW IODINE DIET DIRECTIONS: Use homemade LID-approved barbecue sauce. Use soy sauce substitute (see recipe). Use real brown sugar, not sugar with molasses added to it.
Source: 30 Day Gourmet
Internet Address: http://www.30daygourmet.com/eNewsletters/Archived_Newsletters/Articles_2002_03/Polynesian_Pork.asp
Jen's Notes: The original recipe calls for 3 lbs pork tenderloin instead of pork chops - the chops are less expensive and freeze flatter. Mmmmmm, yum! I really like this marinade. These are my freezer recipe directions, but you can just use this as a regular marinade, marinating the meat overnight.
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