Tag Archives: chicken

Chicken Pot Pie from Everyday Good Thinking by @hamiltonbeach

Chicken pot pie is one of those comfort foods that reminds us of family dinners in an era where sitting around the table together was a regular occurrence. Even though our days are now more action-packed, it’s important to make time for these same heart-warming dinners with our families today. This recipe for chicken pot pie will help create lasting memories of home-cooked comfort for years to come.

Chicken Pot Pie from Everyday Good Thinking by @hamiltonbeach


Chicken Pot Pie
SERVES: 6

Ingredients
1/2 cup butter
3 ribs celery, chopped
1 large onion, chopped
4 small cloves garlic, minced
1 cup flour
2 teaspoons salt
2 teaspoons poultry seasoning
1 teaspoon coarse black pepper
2 cups milk
2 cups chicken stock
4 cups chopped cooked chicken
1 package (16 oz.) frozen mixed vegetables
1 large egg, slightly beaten
2 tablespoons water
Instructions
Prepare half of Food Processor Pie Crust recipe for one crust. Cover pie crust dough with plastic wrap and place in refrigerator to chill for 30 minutes. Spray a casserole dish with nonstick cooking spray; set aside.
Meanwhile, heat butter in large skillet or dutch oven over medium-high heat until melted. Add celery, onion and garlic and cook until tender.
Add flour, salt, poultry seasoning and pepper. Stir until smooth.
Blend in milk and chicken stock. Stirring constantly, bring to a boil and boil until thickened, about 5 minutes.
Stir in chicken and vegetables. Pour into greased casserole.
Preheat oven to 425°F.
Lightly flour counter and roll pie crust dough large enough to cover top of casserole dish. Place pie crust on top of chicken mixture. Crimp edges of pie crust. With a sharp knife, cut vent slits in top of crust.
In small bowl, mix egg with water. Brush over crust.
Bake for 30 to 35 minutes or until crust is golden brown and filling is bubbling.
Notes
For a quick version, use a purchased rotisserie chicken and refrigerated pie crust. One 2-pound rotisserie chicken yields about 4 cups chopped cooked chicken.
Everyday Good Thinking http://everydaygoodthinking.com/

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Stack & Snap Food Processor - Hamilton BeachWhether you are cooking for two or prepping a large family meal, the Hamilton Beach® Stack & Snap™ 10 Cup Food Processor takes the guesswork out of food processing with a simple function guide that shows you which blade to use and which button to press. Designed to be uniquely simple – there’s no twisting, turning or locking required when assembling the food processor.

 



Spicy Lemon Chicken for Two from Everyday Good Thinking by @hamiltonbeach

A few months ago, we asked you what you wanted to see more of on Everyday Good Thinking, and we got a few responses that really stood out. One such request was for healthy meals and meals for one or two people.

Spicy Lemon Chicken for Two from Everyday Good Thinking by @hamiltonbeach

We created this delicious grilled chicken for the singles and couples who made these requests, but it’s easily adaptable for groups of any size. If you need to feed a larger crowd, simply multiply the recipe as needed.

Spicy Lemon Chicken for Two from Everyday Good Thinking by @hamiltonbeach

The key to the pronounced lemon flavor in the chicken is the gorgeous marinade that’s prepared in a single-serve blender. Lemon juice, lemon zest, paprika, red pepper, rosemary, salt and pepper get blended into a quick and easy marinade that has a little zip and a lot of zing.

Spicy Lemon Chicken for Two from Everyday Good Thinking by @hamiltonbeach

Let the chicken marinate for at least half an hour with some lemon slices and rosemary. You can cook the chicken on an indoor grill like we did (It’s still too chilly for us to grill outside most days.) or you can use an outdoor grill – whichever you prefer is fine.

Spicy Lemon Chicken for Two from Everyday Good Thinking by @hamiltonbeach

I love the sizzle sound when you place something on a hot grill and the impressive grill marks you get when searing the chicken and lemons. Adding a few wet sprigs of rosemary to the grill creates a slight aroma the chicken absorbs. Flip it halfway through cooking, and use a meat thermometer to make sure you’re reaching the correct cooking temperature without overcooking the chicken. With poultry of any kind, you’re aiming for 165°F at the center.

Spicy Lemon Chicken for Two from Everyday Good Thinking by @hamiltonbeach

Our recipe calls for serving the spicy lemon chicken breasts with a side of rice and we think it goes well with vegetables like asparagus, green beans, broccoli, peas, Brussels sprouts or couscous. It makes just enough for two, but if you’re cooking for one, why not make the full recipe and save the leftovers for lunch the next day?

Spicy Lemon Chicken for Two from Everyday Good Thinking by @hamiltonbeach

There are many other uses for leftover spicy lemon chicken, so why not make a big batch sometime? I’ve used the leftover chicken breasts to top Greek salads, pasta with cream sauce, on grilled panini sandwiches and in chicken salad. There’s really nothing it can’t do – and the flavor is great.

Spicy Lemon Chicken for Two from Everyday Good Thinking by @hamiltonbeach


Spicy Lemon Chicken
SERVES: 2

Ingredients
1/3 cup lemon juice
1 teaspoon lemon zest
2 tablespoons chopped rosemary
2 tablespoons vegetable oil
2 tablespoons Dijon mustard
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon crushed red pepper
2 large chicken breast halves (about 1 pound each)
1 large lemon, sliced 1/4-inch thick
Instructions
Combine lemon juice, lemon zest, rosemary, vegetable oil, mustard, salt, paprika and red pepper in personal-size blender. Blend until smooth.
Pour marinade into a resealable plastic bag. Add chicken, seal bag and turn several times to coat chicken. Refrigerate for 2 to 3 hours.
Preheat indoor grill on SEAR. Place chicken and lemon slices on grill. Grill chicken 10 to 15 minutes or until chicken reaches 165°F. Grill lemon slices 3 to 5 minutes or until browned.
Serve with grilled lemon slices, wild rice and chopped parsley.
Everyday Good Thinking http://everydaygoodthinking.com/

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Hamilton Beach Searing Grill @hamiltonbeach

With the Indoor Searing Grill, you can enjoy outdoor grilled flavor anytime you want, regardless of the weather. There are two secrets to its excellent grilling capability. The Searing Grill’s high-heat searing temperature locks in juices and flavor, giving your meat better taste, texture and appearance. What’s more, its unique hooded design helps keep in flavor to give your food that authentic outdoor grilled taste.

 

 



Center Stage: Marcella Lee of Broad Appetite shares recipes with Everyday Good Thinking by @hamiltonbeachMarcella Lee grew up watching cooking shows, and would often destroy her mom’s kitchen trying out the recipes she’d seen. Now, she channels her love of food into her cooking blog, Broad Appetite, which was the Reader’s Choice – Best New Blog winner in the 2014 Saveur Best Food Blog Awards. Marcella can be found on Facebook, Instagram, Twitter and Pinterest.

Center Stage: Korean Chicken and Waffles Sandwich from Broad Appetite

The Korean chicken and waffle sandwich is a savory mash-up of Asian and African American food cultures. These cuisines couldn’t be any more different, but this dish works seamlessly nonetheless. Maybe it’s because both Korean wings and chicken and waffles were born out of a need to soak up alcohol after a night of drinking. Or maybe it’s because all the tastiest dishes are inspired by flavors from around the world. Either way, this sandwich is delicious.

Center Stage: Korean Chicken and Waffles Sandwich from Broad Appetite

The waffle is buttery and crisp with little square wells that capture all the fried, saucy goodness that’s contained within this unconventional bun. After a quick dip in batter, the chicken gets two loving sessions in the deep fryer to guarantee an insane crunch. This ultra crisp coating holds up beautifully when doused in the spicy Korean sauce that makes this dish so special.

Center Stage: Korean Chicken and Waffles Sandwich from Broad Appetite

The usual garlic, ginger, and soy are present, but it’s the gochujang that makes the sauce uniquely Korean. Gochujang is a fermented paste that’s made with red peppers, glutinous rice, and soybeans and is ubiquitous in Korean cooking. It gives the dish that sought-after umami that is so irresistible. No self-respecting Korean dish would be complete without an egg on top, and this sandwich is no exception.

Center Stage: Korean Chicken and Waffles Sandwich from Broad Appetite

As cooks get more comfortable with Asian ingredients and cooking techniques, the quality of fusion dishes continues to improve. Long gone are the days of pale green wasabi mash potatoes and overcooked teriyaki salmon. This is an era of culinary creativity and innovation, and the word “fusion” has now redeemed itself. This sandwich celebrates the emancipation of fusion cuisine and is a tasty way to enjoy the best of two worlds.

Center Stage: Korean Chicken and Waffles Sandwich from Broad Appetite Center Stage: Korean Chicken and Waffles Sandwich from Broad Appetite


Korean Chicken and Waffles Sandwich
SERVES: 2

For the Waffles
2 eggs
1 ¾ cups whole milk
½ cup melted butter
2 tablespoons sugar
1 teaspoon vanilla extract
2 cups all purpose flour
4 teaspoons baking powder
¼ teaspoon salt
Fried Chicken Ingredients
Vegetable oil for frying
4 boneless, skinless chicken thighs
2 cloves garlic minced
1 inch piece of fresh ginger grated
3 tablespoons soy sauce
3 tablespoons gochujang (Korean pepper paste)
3 tablespoons honey
1 ½ tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon sesame seeds
2/3 cup all purpose flour
2 tablespoons cornstarch
2 eggs
Instructions
Preheat waffle iron. Beat 2 eggs, milk, melted butter, sugar, and vanilla in a bowl. In
a separate bowl, mix 2 cups flour, baking soda, and salt. Add the egg mixture to the flour and mix until a batter forms.
Spray waffle iron with cooking spray and pour ¼ of the batter into the iron. Cook until golden brown, about 5-7 minutes. Repeat 3 more times for a total of 4 waffles.
Fill deep fryer with oil and preheat to 350 degrees.
In a small bowl, mix together garlic, ginger, soy sauce, gochujang, honey, rice wine vinegar, sesame oil, and sesame seeds until smooth. Set aside.
Pound each chicken thigh until it is an even ¾ inch thick. Combine 2/3 cup flour with 2/3 cup water and cornstarch to create a slurry. Dip the chicken thighs into the slurry, shaking off any excess. Deep fry each piece for 6 minutes and set on paper towels to drain. Bring the oil back up to 350 degrees and re-fry each piece for an additional 6 minutes. Again, drain excess oil on paper towels.
While the chicken is draining, spray a nonstick skillet with cooking spray and cook 2 eggs over easy. Set aside.
Place fried chicken on a plate and pour the gochujang sauce all over the chicken, making sure that all surfaces are coated. Place 2 pieces of chicken on a waffle and top with an egg. Pour any excess sauce over the chicken and egg, then top with the second waffle.
Everyday Good Thinking http://everydaygoodthinking.com/

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12 Cup Oil Capacity Deep Fryer (35033) Hamilton Beach® Deep Fryers are generously sized for greater versatility — some even accommodating a whole chicken. What’s more, you can fry crispy, mouth-watering foods without the mess you’ve come to expect. Food can be lowered into hot oil and lifted out while the lid is closed for splatter-free frying. Hamilton Beach® Deep Fryers also feature adjustable heat and convenient timers.

26030_1 With an ultra flip design, this waffle maker expertly bakes golden brown, fluffy waffles and gives you total flipping control so you can create restaurant-quality results right at home. Make your waffle just the way you want it – lighter or darker – in just minutes. Designed for the thickest batter and most complex waffle, the Hamilton Beach® Flip Belgian Waffle Maker has Belgian-style grids with deep pockets to hold plenty of toppings. Even better, the nonstick grids are removable to go in the dishwasher for easy cleanup afterwards.



Slow Cooker Chicken and Corn ChowderEven if you don’t live in Maine or New Hampshire, you can still enjoy a big bowl of hearty chowder to keep you warm this weekend. This chicken and corn chowder recipe comes together in the slow cooker as a quick and easy option when you’re craving soup or stew but don’t want to do much legwork. Instead, enjoy your free time while your house fills with aromas of warm bacon and hearty vegetables. Then, gather the family around the table and enjoy this traditional New England chowder with some crusty bread for dipping.

Slow Cooker Chicken and Corn Chowder Slow Cooker Chicken and Corn Chowder


Slow Cooker Chicken and Corn Chowder
SERVES: 6

Ingredients
10 slices bacon, cut into 1-inch pieces
3 medium carrots, peeled and sliced
2 celery ribs, sliced
1 medium onion, chopped
1 leek, cleaned and sliced
2 garlic cloves, minced
3 cans (14.5 ounce each) chicken broth
4 small red potatoes, cut into 1-inch cubes
1 bag (16 ounces) frozen corn kernels
3 boneless, skinless chicken breasts, cut into 1 1/2-inch cubes
2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon coarse ground pepper
1 cup half and half
1/4 cup cornstarch
Instructions
Cook bacon in a large skillet over medium-high heat. Drain and chop bacon. Set aside.
Drain bacon grease, leaving 2 Tablespoons. Add carrots and celery, cook for 4 minutes, stirring occasionally.
Add onion, leeks and garlic to carrots and celery, cook for 3 minutes, stirring occasionally.
Add chicken broth, potatoes, corn, chicken, thyme, salt, pepper and half of the bacon. Stir until well blended. Place in slow cooker cookware.
Cover slow cooker and cook on HIGH for 4 to 4 1/2 hours or LOW for 7 to 7 1/2 hours.
During last 30 minutes, stir half and half and cornstarch until dissolved.
Pour half and half mixture into chicken mixture, stirring until mixture thickens.
Notes
If you have a slow cooker with stove-top safe cookware, substitute the cookware for the skillet in the directions above. After browning or sautéing, place cookware in base, cover and cook as directed in recipe.
Everyday Good Thinking http://everydaygoodthinking.com/

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slow cooker

For the cook who is busy all day but wants a home-cooked dinner at night, a slow cooker is the answer. And with the Set & Forget® Programmable Slow Cooker, technology takes a big leap forward from the outdated slow cookers found in yesterday’s kitchens.

 



Slow Cooker Chicken Pot Roast from Everyday Good Thinking, the official blog of @hamiltonbeach

Okay, okay, we know. Pot roast is technically a beef recipe, but we couldn’t help it. We love how succulent and tender beef becomes when it’s cooked for hours in a slow cooker, so we just had to try it with chicken. It works beautifully, and in the end, you get a perfectly cooked, juicy chicken and delicious roasted veggies.

For this recipe, we recommend using a slow cooker with temperature probe, such as the Set & Forget® 6 Qt. Programmable Slow Cooker, so you’ll be sure not to overcook the chicken.

Slow Cooker Chicken Pot Roast from Everyday Good Thinking, the official blog of @hamiltonbeach


Slow Cooker Chicken Pot Roast
SERVES: 6

Ingredients
1 medium onion, sliced
1 (5 1/2 to 6 pound) whole chicken
2 teaspoons seasoned salt
1 teaspoon cracked black pepper
4 medium carrots, sliced 1 1/2-inch thick
4 small red potatoes, cut in eighths
3 celery ribs, sliced 1 1/2-inch thick
fresh herbs, optional
Instructions
Place half of sliced onions on bottom of slow cooker crock.
Rinse chicken and pat dry. Sprinkle all sides with seasoned salt and pepper. Place chicken on top of sliced onions in crock.
Arrange remaining onion, carrots, potatoes and celery around chicken.
Cover slow cooker. Cook on HIGH for 4 hours or LOW for 6 to 8 hours.
Everyday Good Thinking http://everydaygoodthinking.com/

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