Posts Tagged Chicken Recipe
One of the all time great standards for serving brunch to the masses of your guests is egg strata. You remember, you mix it up the night before and stick it in the fridge. You left the fridge do it’s fridge magic, take it out in the morning and stick it in the oven for a little oven magic. When it’s done, all are happy and delighted. This is the same thing, an egg strata but this one is a spicy variation on the theme. It has just the right amount of kick . . . not so much that grandma can’t eat it but just enough that everyone will enjoy it. Try it with some salsa or pico de gallo and kick it up to any level you want.
The good news is that it’s easy and everyone will love it!
Let’s make our Spicy Strata!
PREP: 20 minutes
INACTIVE PREP TIME: OVERNITE
BAKING TIME: 60 MINUTES
OVEN TEMP: 350 DEGREES
SERVES – 10
1 pound of breakfast sausage – such as Jimmy Dean Sausage
1 – diced onion (Vidalia or sweet onion if possible)
1 small can of diced green chilies
1 small can of diced jalapenos (optional)
2 cups of grated cheddar cheese or pepper jack
1 1/12 cup milk
1-teaspoon dry mustard
1-teaspoon black pepper
6-8 slices of French bread or ciabatta bread
1. Grease a 9X13 inch pan – I use butter to grease pan.
2. Cook onions and sausage in skillet. Drain off the grease.
3. In a large bowl, mix eggs, milk, mustard, salt and pepper.
4. In your baking pan, layer your bread slices first
5. Top with sausage and onion mixture, chilies and egg mixture (add one cup of the grated cheese with eggs- reserving 1 cup for the top of the casserole)
6. Cover and refrigerate overnight.
7. Bake at 350 degrees, uncovered for one hour. Let stand for 5 minutes before serving.
I have found this is best served as a buffet, but it really doesn’t matter . . . they will be coming back for it either way!
As always, thank you for reading and have a blessed Christmas and holiday season!
For information about our Upcoming Cooking Classes at The Lark Inn or a Relaxing Get-a-Way in the Gorgeous Flint Hills of Kansas, click on either of those links.
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This is a super simple recipe and makes for a great appetizer. We served it to 12 at our grilling class and there was plenty. Ready? Let’s get started!
“FRED’S RUB” CHICKEN WINGS
PREP: 5 Minutes
GRILL TIME: 15 – 20 Minutes
SERVES – 10+/- (four pieces per person)
6 lbs of Chicken Wings
¼ Cup – Fred’s Rub
- Wash and cut chicken wings into “Wingettes” and “Drumettes”
- Pat Chicken dry with paper towels
- Liberally sprinkle Fred’s Rub over one side of chicken.
- Place chicken directly over a medium-hot grill, starting Fred’s Rub side down.
- Cook for 15 to 20 minutes turning to avoid burning.
- Remove chicken when dark golden brown
Enjoy! We have not found anyone that didn’t absolutely love “Fred’s Rub” Chicken Wings!
My husband’s father; “Fred” concocted “Fred’s Rub” while living the good life, grilling on his Hasty Bake grill in the mid-fifties in Tulsa, Oklahoma. Fred’s Rub is a special blend of seasoned salt, garlic powder and fresh ground pepper and is available exclusively through The Lark Inn.
Thank you again for reading!
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This is a fabulous chicken salad . . . and pretty too. We made this in my December cooking class and the spinach makes it light enough to go well any time of year. On the other hand, the chicken is heavy enough that it can hold it’s own in the Winter or Fall. it’s appearance is festive regardless of the time of year or event. ENJOY!
PREP: 30 MINUTES
COOKING TIME: 5-10 MINUTES
RESTING TIME: 30 MINUTES
SERVES – 6
4 BONE-IN SKIN-ON CHICKEN BREASTS, POACHED WITH HERBS AND AROMATICS
1-2 SPRIGS OF FRESH THYME
1 TEASPOON PEPPERCORNS
¼ CUP CELERY TOPS AND END PIECES
3-4 TABLESPOONS CRANBERRY HORSERADISH SAUCE (OR 3 TABLESPOONS WHOLE CRANBERRY SAUCE* AND 1 TABLESPOON HORSERADISH SAUCE)
½ CUP SLIVERED ALMONDS (TOASTED)
½ CUP CHOPPED CELERY
SALT AND FRESHLY GROUND PEPPER TO TASTe
¾ CUP MAYONNAISE
- 1. After poaching chicken, discard the skin and bones and cut into bite-size pieces**
- 2. Combine cooked chicken with the cranberries, cranberry horseradish sauce, almonds, celery, salt and pepper. Add the mayonnaise and mix well.
- 3. Chill until serving time.
* recipe to follow for Whole Cranberry Sauce
** To poach chicken: place chicken breast (with bone and skin) in cold water to cover with fresh thyme, peppercorns and celery. AS SOON AS IT STARTS TO BUBBLE/BOIL TURN OFF THE HEAT!!! Cover and it will continue to cook for ½ hour.
If you would like to learn more about the Lark Inn Cooking Classes or crafting a custom cooking class for you or your organization, please visit my website.
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We fixed a super great chicken dish in our October Cooking Class at The Lark Inn. It is a “Spicy Roast Chicken with Tomatoes and Marjoram” and is very simple to prepare, very low on calories and fat and . . . it’s YUMMY! Another thing that I like about this recipe is that with the tomatoes, it plates very nicely . . . it looks great spread around on a nice platter!
Our class had a great time fixing it and . . . eating it!
Here is the recipe:
SPICY ROAST CHICKEN WITH TOMATOES AND MARJORAM
PREP: 15 MINUTES
COOKING TIME: 35 MINUTES
OVEN TEMP: 450 DEGREES
24 OUNCES OF WHOLE CHERRY TOMATOES
¼ CUP OLIVE OIL
5 GARLIC CLOVES, MINCED
¾ TEASPOONS OF DRIED CRUSHED RED PEPPER
2 TABLESPOONS OF DRIED MARJAROM
4 CHICKEN BREASTS – BONELESS BUT WITH SKIN ON
SALT AND FRESHLY GROUND PEPPER
1. Heat oven to 450 degrees. Prepare pans with either a silpat lined baking sheet or parchment paper for chicken.
- 2. Toss the olive oil, tomatoes, garlic, crushed red pepper and marjoram in a large bowl to combine.
- 3. Place chicken on prepared baking sheet.
- 4. Pour the tomato mixture over the chicken, arranging the tomatoes in a single layer around the chicken.
- 5. Sprinkle generously with salt and pepper.
- 6. Roast until chicken is cooked through and tomatoes are blistered, about 35 minutes.
If this recipe sounds interesting to you, check out my web site: http://www.thelarkinn.com/CookingClasses.html