I came up with this one night and my family loves it. I have made it 2 x now and this has become a staple in our house 🙂 I hope y’all enjoy it as much as my guys do. … Continue reading
Boneless Chicken Legs Stuffed With Pork And Pistachio’s
What you need is
6 boned-out chicken legs
Sea salt and pepper
Approximately 15 pieces of bacon
350g lean ground pork
A handful of cleaned pistachio nuts
2 thyme sprigs, leaves stripped and chopped
Handful flat parsley, chopped
1 egg yolk
salt and pepper
1 tsp of granulated garlic
Start by making the stuffing. Mix the pork with the pistachio nuts, thyme and parsley, salt and pepper, and garlic.
Layout tin foil large enough to serve as a wrapper for one chicken roll.
Apply olive oil, sea salt, and pepper on the surface and Place 5 bacon slices across with a slight overlap.
Flatten out the chicken on top of the bacon and place the appropriate amount of filling so you can just about make a decent roll.
Make sure you have the roll tightly in foil, twisting the ends to seal tight. Roll back and forth to even the shape
Repeat for the other 5 rolls.
Poach these foil packages in a large pot of boiling water for 25 -30 minutes, until the chicken is cooked.
Remove from heat and cool them down and then refrigerate for 30 minutes – this helps the bacon to set the chicken.
Remove the chicken from the foil and drain out any excess liquid.
Heat olive oil in a large frying pan and carefully saute the chicken rolls until the bacon is brown and crisp on all sides. Let sit about 5 minutes before cutting.
Lisa’s BBQ Chicken Wings
3 lbs Chicken wings, cut apart at the joints and wing tips discarded
for the Sauce
3/4 cup ketchup
1/2 cup Italian dressing
1/4 cup soy sauce
2 tsp Worcestershire sauce
1/4 cup sugar
2 tsp Franks red hot sauce
1 tablespoon garlic powder
2 tsp Canola oil
Divide chicken wings in 2 zip lock baggies. In a small bowl mix together ingredients for the sauce , i used a wire whisk. Divide sauce between the 2 baggies, close and mix well together. Let sit for at least 2 hours or overnight.
When ready to cook, dump the bags into a big bowl with the sauce, place chicken on a preheated grill, baste with remaining sauce, cook, turning occasionally until the chicken is well browned and no longer pink about 25 to 35 minutes
❤ Lisa’s Quick and Easy Chicken Stir Fry and Rice ❤
what you need for the stir fry
3 chicken breasts cut into strips (i use boneless)
1 can sliced mushrooms drained
1 onion chopped
1 carton of low sodium chicken broth
1 bag frozen veggies (i used one with broccoli, cauliflower and baby carrots)
salt and pepper to taste
corn starch or flour to thicken
Heat a big frying pan or a wok, I have a big frying pan I use that’s really deep. Once heated add olive oil, when oil is heated add your chopped onions and saute for about a min, add your chicken and mushrooms cook till no longer pink, add chicken broth, a few shakes of Worcestershire sauce and a few shakes of soy sauce salt and pepper to taste, add veggies and stir well, cover and simmer for about 10 min stiring occasionally you want to make sure the veggies are cook, not mushy still crisp. Mix corn starch and a bit of water to make a paste (or use flour, if using flour make sure you get all the lumps out and its smooth ) I use corn starch as I find it thickens quicker and less lumps. Pour paste into your stir fry as you stir continually to make sure your sauce thickens evenly. Once thickened remove from heat. serve over rice.
Oh my I made this one night, I have the Power Air Fryer XL and I love it, I had 2 very small fryer chickens that I was going to do beer can chicken with but it rained so I decided to try them in my air fryer, WELL this was the best chicken I have ever had, it was so juicy and moist and crispy on the outside as you can see. I will definitely do this again
Lisa’s Air Fried Whole Chicken
1 whole chicken about 5 lbs
salt & pepper
and I used herbs de Provence, you can use any other spices you wish, but this really made it taste awesome
1. First, you want to remove giblet packet from chicken and pat dry with paper towels. Next season both sides of the chicken with garlic, salt pepper and herbs to taste. Place chicken in fryer breast side down and set to either your chicken setting or 360 and cook for 30 min. Flip Chicken over after the 30 min is up and cook for another 30 min or till the temperature reaches 165 degrees with a digital thermometer. ENJOY
Cauliflower Chicken Alfredo
3 tablespoons butter or
1/2 lb bacon diced
4 large chicken legs cut up
4 medium garlic cloves
1/2 cup red peppers
1/4 cup celery
2 tablespoons Green onion
2 cups sour cream
1 head cauliflower
1/4 cup Parmesan cheese grated
Fry cut-up bacon in butter until crispy, set aside in a bowl or on a plate.
Save the fat and sauté cooked chicken and garlic in the same frying pan.
Set aside when the chicken is thoroughly cooked.
Sauté the peppers and celery. Set aside.
Add sour cream to the pan and let boil for a few minutes.
Add parmesan cheese, bacon, chicken, peppers, and celery. Salt and pepper to taste.
Lower the heat and let simmer.
Cut up cauliflower and cook on stove top or microwave, drain well.
Add the chicken and sauce. Stir and serve.
Top with green onion if desired