Tag Archives: chicken

Crispy Chicken Fajitas – KFC style!

03 Tuesday Jan 2017

Posted by in Beef, Chicken, Meals in one

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KFC style chicken wrap

KFC style chicken fajita

I love fajitas, I find them so practical and they are good whether you decide to use chicken, mince or opt for the veggie option. What I find always makes a good wrap are some fried/ roasted peppers, onions, tomatoes, lettuce and grated cheese – I’d say those are always my staple ingredients in a fajita. I love crispy chicken and as I walked past KFC the other day it made me really want a chicken fajita! So I decided to try and make it at home. Once you have made you crispy chicken breast then it’s super easy and you can also make your own breadcrumbs. Slice you chicken and add your other ingredients to the wrap. Otherwise you can make a simple and delicious wrap that’s great when you’ve got a few friends round.

Here’s how to make a typical fajita.

What you need:
4-5 Wraps
Meat of your choice
1 onion sliced
2 peppers
1 – 2 tsp paprika
1 tsp cumin
1 tsp tumeric
Chopped tomatoes mixed with thinly chopped chilli & shallots
Sour cream
Grated cheddar cheese
Lettuce leaves

Chicken wrap

Crispy chicken fajita

When I make fajitas with normal chicken chunks or mince I fry the onion first then add the meat and spices and a few minutes before it’s ready add the peppers. These spices are also very similar to the ready-made fajita kits you get but are much healthier!

Put the wraps on a plate covered with tin foil and place in a low heated oven for 5 minutes before serving.

In seperate bowls put the meat, the tomatoes, sour cream,, cheese & lettuce leaves. Place wraps and bowls on table and start filling the wraps with your favourite ingredients.

Enjoy!
Mel

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Brie and Bacon Chicken Breasts

09 Friday Sep 2016

Posted by in Chicken

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Brie and bacon chicken

 

What you will need:
(for two)
2 skinless chicken breasts
4-6 slices of bacon
4 thin slices of brie
1 garlic clove
Mixed herbs or pesto
Half an onion (optional)
Pepper and NO salt (the bacon has enough of that)

Serve with a side veg and either pasta or potatoes or even a nice green salad.

Pre-heat your oven to 200C. Slice the chicken horizontally but make sure you don’t slice all the way through and leave one side attached.  Open up the chicken so it looks a bit like a heart and place two slice of brie, half of a chopped garlic, herbs and pepper. Close up the chicken and wrap it with 3 slices of bacon. The bacon will act as a plaster round the slit chicken so that the brie stays in the chicken as much as possible.

Place both chicken breasts in an oven dish.

If you decide to add some sliced onions (does make it yummy) then add just a little olive oil to the onions and with your hands make sure it covers all the onions (this will stop them burning). Then add a tiny bit of water (so it covers about a millimeter of the dish), you don’t need much with this dish as bacon now a days always seems to be full of it.

Place in the oven for about 30 minutes, check on the chicken half way through.

This shouldn’t take more than 10 minutes to prepare. It’s a very easy meal to make and is really full of flavours.

Enjoy!
Mel

Crispy Homemade Breadcrumbs

16 Saturday Mar 2013

Posted by in Under 10 Minutes!

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Breadcrumbs are super easy and quick to make. You’ll never buy them again once you’ve made you’re own. An added benefit is that you can add whatever flavour you fancy to your breadcrumbs. I usually add a mix of herbs, garlic and salt and pepper but feel free to be as creative as you want – only thing is your ingredients need to be quite dry so as not to bring moisture to the breadcrumbs.

What you will need:
2 slices of bread
1/2 finely chopped garlic clove
Tyme and rosemary (about a tsp eash)
Salt & pepper

Toasted bread

Toasted bread

Toast your bread and add to a blender along with all the other ingredients.

Blend toast

Blend toast

Blend all the ingredients until you get a small crumb.

Under grill

Under grill

Place the breadcrumbs in an oven tray under the grill for a couple of minutes or until they take a golden colour.

And there you have it, homemade crispy breadcrumbs that only take a few minutes to make.

Now you can have fun adding them to fish and meat! See our https://melandjoycook.com/2012/09/01/crispy-baked-chicken/

Enjoy!
Mel

Roasted Vegetable Soup

09 Friday Mar 2012

Posted by in Soup and stews

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This soup is so easy and delicious!

Here is what you need:

1 Potato (Peeled)
1 Carrot (Peeled)
1 Red Pepper
1 Onion
Olive Oil
Chicken Broth
Marscapone Cheese
Salt & Pepper

Preheat your oven to 400F degrees (about 200C).

Simply chop the vegetables into big chunks and place on a baking sheet.
Generously drizzle olive oil over all of your vegetables. Sprinkle Salt and Pepper as well.
Roast for about 40 minutes. I would start checking on them after 30 minutes.

Roasted Vegetables

Discard any burnt areas and throw them in a blender with about a 1/2 cup of chicken broth.
Blend and add a 1/4 cup of Marscapone Cheese.

This is when you decide on what consistency you want. Add more chicken broth if necessary.

Roasted Vegetable Soup

Enjoy!
Joy

Chicken Broccoli Casserole

22 Wednesday Feb 2012

Posted by in Simple meals, Soup and stews

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Chicken Broccoli Casserole

This is a recipe that my mom made for us as kids.

I have no idea where she got it but I am sure it was on the back of a soup can.

It’s easy and perfect if you are craving comfort food and has become a staple in our house.

Here is what you need:
1 Bag of Egg Noodles
1 Can of Cream of Mushroom Soup
1 8oz Container of Sour Cream
1-2 Cups of Shredded Cheddar Cheese
1 Head of Broccoli (Steamed)
1 Rotisserie Chicken Shredded

The prep for this dish is to have your chicken shredded, your broccoli steamed and your noodles cooked.
Once you have done that, combine the sour cream and soup in a separate bowl. Mix well.
Pour the soup mixture over your chicken and mix thoroughly….I find using your hands instead of a spoon works best.
Lay your noodles in your baking dish.
Next, put the chicken mixture on top.
Then, you will place your chopped broccoli over the entire dish.
Top with cheese and bake for 25 minutes at 325 degrees.
YUM!

Joy

French Cuban Chicken

10 Wednesday Aug 2011

Posted by in Chicken

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My colleague Sarah is married to a Cuban man and has become a pro at Cuban cooking. I am always eyeing up her food and sometimes even get a donation towards my lunch club with Claire.

This chicken dish is my take on Sarah’s fried chicken except I cook it in the oven.

What you will need:

4 – 5 chicken thighs
2 tablespoons of cumin powder
1 tablespoon of paprika Chilli flakes (to taste)
1 lime’s juice
1 onion
2 garlic cloves
Salt and pepper
Olive oil

Cooking time:
45 minutes

In a sandwich bag (or bowl) add your chicken, thinly sliced onions and the ingredients (except the oil). This is a bit messy but get your hand in the bag and make sure all the ingredients are mixed together. Close up your sandwich bag (better to place the bag in a bowl) and leave it in the fridge for 20mins – though the longer the better. Preheat your oven to 200C.

Empty all the contents of the bag in an oven dish and pour a little oil over the chicken making sure the onions are covered in oil (you really don’t need to use much). Put the chicken in the oven and after 15mins check that the onions aren’t burning. If they are starting to, stir them a little and leave to cook for a further 15mins.

I had a big salad with the chicken, but there was some left so I brought it to work for my lunch club. Claire had some left-over pasta and they went perfectly together.

For Sarah’s chicken, she lets it marinate for 24 hours (I think) and fries the thighs in oil. Either way is yummy.

Mel

Mini Roast Chicken

13 Wednesday Apr 2011

Posted by in Chicken

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I’m cooking one of my favourites tonight, it’s easy, cheap and everyone likes it (well except for vegetarians) and I know that Claire will be happy to have the leftovers for lunch at work tomorrow!

What you will need:

4 chicken thighs
1 onion
1 lemon’s juice
Mushrooms (if you want and any other veg you fancy)
Potatoes (the timings are for new potatoes)
Rosemary
Olive oil
Salt and pepper
A large oven dish

This will feed 2-3 people

Before you do anything you want to turn your oven on to 200C so that it’s nice and hot. Slice up your onions and mushrooms and put them in your oven dish, add rosemary, salt, pepper and drizzle a little olive oil. Mix with hands so that everything is covered in oil (this will ensure that nothing burns).

Lay the chicken on top of the onions and mushrooms and add a bit of salt as this will help the skin go crispy. Drizzle just little of olive oil on top (you don’t need much as the thighs are already quite fatty) and make sure the whole surface is covered in oil. Then add the lemon juice and a bit of water – enough to cover the bottom of the whole dish. Put it in the oven.

Then you want to boil your potatoes for about 10 minutes, drain them and cover them all slightly with olive oil. I’d wait until the chicken’s been in the oven for 15 minutes before adding the potatoes.

Check the chicken every 10 minutes and add water when necessary, you want there to be enough liquid at the end to use as gravy. The chicken should take about 45 minutes to cook.

Either have a salad or some green beans with it.