Posts Tagged With: Chicken



Summer’s coming and this would be a great utensil to have. I found this and thought it was so inventive and useful.

Grill Wrangler – Three-in-one BBQ tool.

Grill Wrangler - Three-in-one BBQ tool

With a simple slide-n-lock mechanism, Grill Wrangler transforms to tongs to spatula to grilling fork.

– Tongs – wide mouth with smooth spring action for grabbing and gripping
– Spatula – large stainless steel face with steam vents
– Fork – easy-release button for sticking, turning and serving

– Stainless steel
– Plastic handle


Categories: Barbeque, BBQ, Family, Father's Day, Food, Food & Drink, Friends, Picnic, Summer | Tags: , , , , , , , , , , , , , , , , , | Leave a comment

July 6 – National Fried Chicken Day


Happy National Fried Chicken Day!!

National Fried Chicken Day is celebrated on July 6th

I have to eat healthy now so I will not be enjoying National Fried Chicken Day. It isn’t the healthiest food on earth, but there are still a lot of you who can and choose to partake in the wonderfully seasoned and crunchiness of fried chicken.

So, for those of you who are lucky enough to enjoy this day I will live vicariously through you.

Fried chicken is an American mainstay in kitchens from Coast to Coast. The history of Southern fried chicken is two fold; some trace it back to North Carolina settlers from Scotland who were predisposed to frying their foods, as opposed to their English counterparts who were more apt to boil or bake. The term, “Southern Fried” was actually coined in 1925, appearing in print for the first time. But fried chicken goes directly back to Europe, Asia and Africa. In the mid-1800s, fried chicken in Vietnam was called Ga Xao. In Italy, Pollo Fritto was a family favorite. From the colonial period until after the Civil War, African spices and cooking methods were used by slaves to prepare fried chicken on Southern plantations. Today, it remains a basic staple on most American dinner tables.

Harland Sanders opened his first restaurant in the back room of a service station in Corbin, Kentucky in 1929. The Sanders Court and Cafe specialized in Southern fare and became so popular that in 1936 Sanders was made an honorary Kentucky Colonel in recognition of his culinary contributions to the state. Pressure cookers became available during this period, and Sanders experimented with both his chicken preparation and his spice mix introducing his “Original Recipe” in 1940. Kentucky Fried Chicken was born and has surpassed all others in popularity and longevity as well. In the Triangle, there is a KFC in or close to every neighborhood, always conveniently located and always serving the best fried chicken ever. (From: The Examiner)


Categories: Family, Food, Grocery, National Holiday, Picnic, Recipes, Summer | Tags: , , , , , , , | 14 Comments

April 4th – National Cordon Bleu Day

Cordon Bleu, the meaning? It’s French for Blue Ribbon.

Chicken Cordon Bleu is chicken filled with ham and cheese. Please do not confuse the dish with the school. Contrary to popular belief Chicken Cordon Bleu did not originate in the Le Cordon Bleu culinary school. I was introduced to American in the 1960s.

There are several variations of this recipe which will always include a chicken breast, cheese, and pork. Typical preparation of this dish is to butterfly a chicken breast, place a thin slice of ham or prosciutto inside, along with a thin slice of a soft, easily melted cheese. The chicken breast is then rolled into a roulade (roulade originates from the French word “rouler” meaning “to roll”), coated in bread crumbs and then deep fried. Other variations exist where the chicken is baked rather than fried. Other common variations include omitting the bread crumbs, wrapping the ham around the chicken, or using bacon in place of the ham.

In the 1500s, the Order of the Knights of the Holy Spirit became known as “Les Cordon Bleus.” The knights used a blue ribbon to hang their talisman, and eventually the term became associated with distinction and honor. Today, we still award blue ribbons for excellence!

Please enjoy the recipe below when you celebrate National cordon Bleu Day

Chicken Cordon Bleu

Makes 4 Servings

4 Boneless chicken breasts
1/4 c Chopped cooked ham
1/4 c Grated Swiss cheese
1 Clove garlic; crushed
2 tb White wine
Salt and pepper to taste
1/4 c Flour (season with salt and pepper to taste)
1 lg Egg
1 tb Oil
1/2 c Breadcrumbs
1/4 c Oil
5 tb Butter

Beat egg and oil together, set aside. Place chicken skin side
down. With a sharp knife cut a shallow slit down
center of each without cutting through to skin.
Then cut shallow pockets on either side of these
slits. Mix ham, cheese, garlic and wine. Season well.
Spoon mixture into pockets and seal slit with the
small finger shaped filet that is attached to each breast.
Refrigerate for 30 minutes. Coat breasts well with seasoned
flour, brush with beaten egg and oil, then roll in bread
crumbs. Heat oil in frying pan. Add butter and when
butter is foaming, cook chicken until tender, golden brown
and crisp. Drain on paper towels and serve.

Categories: Event, Food, Holidays, Misc., National Holiday, Recipes | Tags: , , , , , , | 1 Comment

National Poultry Day

I was unable to find any information in my research as to when or why this day is celebrated.

During the 1930s there was a large expansion of the poultry industry in the U.S. Before World War II, chickens were considered a premium poultry and only consumed by those who could afford one. Other meats were scarce after World War II and poultry became a commercial industry. With storing and distributing poultry products improving the consumption of poultry increased.

When picking out a chicken at the grocery store look for a meaty, full breasted bird with plump short legs. The skin should range in color from cream to yellow and is soft and smooth to touch. Avoid chickens that smell funny.

To conserve maximum flavor don’t freeze raw chicken for over two months and cooked for up to a month.  Although only 4% of salmonella poisonings are chicken-related, be cautious when handling the raw bird.  Wash all utensils and cutting boards immediately after contact with raw chicken.  It’s a good idea to reserve one cutting board for poultry only.

Crunchy Onion Chicken is my new favorite chicken recipe. I try to make this at least twice a month.  The only thing I would do different is to cut the chicken breast in half lengthwise.  If you leave them whole the onions tend to burn before the chicken gets cooked.

The Puerto Rican in me wants to share a dish my dad made when I was a child.  I loved it.  I’ve tried to make it several times but it never tastes the way my dad made it.  This recipe is not my dads, I can’t give away family recipes :-),  but I think you will enjoy it. Arroz con Pollo / Chicken and Rice.



Puerto Rican Dishes



Cooking Light Cook’s Essential Recipe Collection: Chicken: 58 essential recipes to eat smart, be fit, live well (the Cooking Light.cook’s ESSENTIAL RECIPE COLLECTION)

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