21 results for tag: chicken


My Fabulous Cooking Show: Cranberry Pecan Chicken Salad

https://www.youtube.com/watch?v=UCF3ExfqnX0 Cranberry and Pecan Chicken SaladChicken salad loaded with dried cranberries and toasted pecans makes a delicious entree or wrap.3 cups cooked diced chicken breasts½ cup dried sweetened cranberries½ cup chopped pecans, toasted½ cup chopped celery2 tablespoons chopped green onion½ to ¾ cup mayonnaise1 teaspoon dijon mustardDash garlic powderSalt and pepper, to tastePlace chicken, cranberries, pecans, celery and green onion in a large bowl. Add mayonnaise, dijon mustard, garlic powder, salt and pepper and mix well. Serves 6.The writer owns Catering by Debbi Covington and is the author of three cookbo...

My Fabulous Cooking Show: Oven Roasted Buttermilk Chicken

https://www.youtube.com/watch?v=WtSbMyKg4g8&t=15s Oven-Roasted Buttermilk ChickenTender and delicious Buttermilk Chicken has the crisp texture and succulent taste of fried chicken.  Marinating the breasts, rolling them in cereal, and roasting them in a hot oven keeps the chicken juicy inside, crunchy outside, and full of flavor.4 boneless, skinless chicken breast halves2 cups buttermilk2 cup corn flakes cereal, crushed1/3 cup grated Parmesan cheese1 tablespoon mustard powder1 tablespoon dry minced onion1/4 teaspoon garlic salt1/2 teaspoon cayenne pepperMarinate chicken in buttermilk for a least 8 hours. Preheat oven to 350degrees. ...

Pretend Cooking Show: Buffalo Chicken Dip

https://www.youtube.com/watch?v=yGnTov50Wvk Buffalo Chicken DipSpicy and delicious! Use your favorite bottled hot wing sauce to make this wonderful dip. We like Texas Pete Buffalo Wing Sauce.4 boneless, skinless chicken breast halves1 cup bottled hot wing sauce2 (8-ounce) packages cream cheese, softened1 (16-ounce) bottle ranch dressing½-¾ cup chopped celery1 (8-ounce) package Monterey Jack cheese, shreddedCelery leaves, optionalTortilla chipsCelery, cut into 3-inch sticksBoil chicken breasts until cooked through. Cool and shred.  In a medium mixing bowl, combine shredded chicken with 1 cup hot wing sauce.  Spread chicken mixture evenly in a ...

Pretend Cooking Show: Chicken Pastry

https://www.youtube.com/watch?v=_DcGC8B3qRc&t=9s Chicken Pastry (Chicken and Dumplings)1 whole chicken, about 3½ poundsWater, to cover1 (1½ pound) box frozen flat dumplings*Salt and pepper, to tastePlace chicken in a large stock pot. Fill with enough water to cover the chicken completely. Heat over medium-high heat until water is boiling. Turn heat down to medium-low, cover, and continue cooking until the chicken is cooked through and the meat is falling off the bones. Remove from heat and let cool until chicken is cool enough to touch. Remove chicken from the chicken stock. Pull meat from the bones and put in a bowl until ready to use. ...

It Takes a Chicken

I had the most fun with my last blog! Thank you, for emailing, calling and stopping me in the grocery store to reminisce about fatback, streak o'lean and souse meat. More often than not, in these Eastern North Carolina foodie conversations, the one thing I heard over and over again was, “You know what I really miss? Chicken and Dumplings. I never learned how to make them like my grandmother used to.” Well, it started me thinking. When I was growing up, Mama used to make homemade pastry for her chicken and dumplings. She rolled out the dough and cut it into long wide strips. I remember flour being all over the kitchen counter. I'm sure that I've ...

One Chicken, Two Recipes

Some days you just want comfort food. True comfort food for me usually consists of some form of chicken and a bunch of carbs. In eastern North Carolina, I grew up eating a lot of chicken and dumplings. My husband, Vince, who grew up in the Lowcountry ate a lot of chicken and rice. While I haven't been able to completely convert Vince to my taste for chicken and dumplings, I quickly learned to love the traditional South Carolina chicken perlo. This week, I decided to cook pearlo with a twist. With a whole chicken and only two diners, I was able to come up with two new chicken and rice entrees. Not just comforting, but also delicious!Greek Chicken and ...

Feeding Pat Conroy

 When Vince and I were dating, he used to love to tell me all about Beaufort. One of Beaufort's claims to fame (that he repeated way more than once) was that The Great Santini had been filmed here. “You know, from Pat Conroy's book. He's Conrack. He's the guy who wrote The Lords of Discipline.” After we were married, screening our VHS copy of The Great Santini was one of our favorite things to do with guests who had never visited Beaufort before. We'd all watch the movie and then Vince and I would take everyone downtown and show them the sites they had just seen on our television. Pat Conroy was our local star and we were mighty proud of him!Al...

Celebrating the Big 250!

Who needs an excuse to have a party? Those of you who know me, know that I'll make up a reason to celebrate something, even when there's no real occasion. In this case, I think a little party to commemorate a milestone for me – and for Lowcountry Weekly – is in perfect order. This is my 250th Everyday Gourmet column. Back in 2005, when I first started writing, the column was named “Easy Cooking with Debbi.” Eventually it morphed into “Easy Cooking” and finally into “Everyday Gourmet.” I've saved every single column that I've ever written. They're all clipped and glued onto poster board. The first columns were only half of a page. The ...

Bon Voyage, Aunt Bossy!

When I was a very little girl, maybe 4 or 5 years old, I remember my Mama inviting her lady friends over for lunch. She didn't host a monthly event, but the ladies came to our house for a fancy luncheon several times a year. The dining room table was set with the good dishes from the china cabinet and several card tables with crisply pressed tablecloths were set up to seat the additional guests. The ladies were most often the mothers of my friends from Sunday School and kindergarten. I can see Mama in a blue dress and pearls, hair freshly coiffed from the beauty parlor, entertaining flawlessly as she served chicken salad, tomato aspic, homemade ...

A Taste of Paris – French Brunch

I developed a fascination with French food in high school when our French III class learned how to prepare a number of classic French dishes. French cuisine offers a rich experience that ranges from simple, rustic country dishes to elaborate gastronomic feats. With basic cooking techniques and a little practice, you can begin enjoying authentic French cuisine in your own kitchen in no time. The recipes and photos this week are from a “Taste of Paris” brunch that I donated to HELP of Beaufort's auction last year. Each course was paired with a French wine donated by Larry Bernard of Dataw Island. Bon Appetit!Baked Brie Dip with Sun-Dried Tomatoes1 ...