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Weight Loss Forum / Low Carb / February 2005Chicken
Ok so I have a lot of chicken and broccoli in my freezer so tonight my plan is to slice the chicken and saute' it with the broccoli and mix in Alfredo sauce in the last moment... Anyone has any other ideas? Buffalo Chicken strips So I was thinking about cutting my skinless boneless chicken into strips and making "hot strips" I found this recipe on foodtv.com = Juan-Carlos Cruz I like my wings crispy and was wondering what I could use to replace the flour. Chicken: 12 chicken tenders, about 12 ounces 1/2 cup Louisiana hot sauce 1/2 cup all-purpose flour 1 teaspoon kosher salt 1 tablespoon Cajun seasoning 1 tablespoon butter 2 tablespoons vegetable oil Chicken: Soak the chicken in the hot sauce in the refrigerator for at least 30 minutes. Put the flour in a pie tin and season with salt and Cajun seasoning. Remove chicken from hot sauce, shake off excess, and dredge chicken in the flour. Set on a baking rack. Heat the butter and oil in a large skillet over medium heat. When the butter has stopped bubbling, add the chicken tenders and cook until golden and cooked through, about 3 minutes per side. Remove from the pan and drain on paper towels. Serve warm with blue cheese dipping sauce and celery pieces. This is very brave of me I'm not very good at the whole cooking thing. TIA Angie Real Buffalo Wings don't use flour at all. I think this recipe would work fine without the flour. You just wouldn't have a crust on the chicken... it would brown in the butter. Just pat the chicken dry (the hot sauce will have permeated the meat by then) and sprinkle with salt and cajuun seasoning. Jennifer > Ok so I have a lot of chicken and broccoli in my freezer so tonight my plan > is to slice the chicken and saute' it with the broccoli and mix in Alfredo [quoted text clipped - 34 lines] > > Angie > Real Buffalo Wings don't use flour at all. > [quoted text clipped - 5 lines] > > Jennifer I was thinking a flower type thing would be good being its skinless so it wont get a crunch to it. I could just do it my old way of doing my wings franks hot sauce & butter the less steps the better like I said I'm not very good at this whole cooking thing... Thats why I lived on Pasta pre-LC lol :o) Angie "AngieRose" <theroseswhat@bresnan.net> wrote in news:TbmdnS9Ul7TRnp3fRVn- jQ@bresnan.com: > I was thinking a flower type thing would be good being its skinless so it > wont get a crunch to it. I could just do it my old way of doing my wings > franks hot sauce & butter the less steps the better If you use the recipe on the back of the Frank's Hot Sauce bottle, you know that wings can indeed get crispy without flour. The trick is to cook the wings first (which gets them nice and crispy), then douse them in the sauce once they're cooked. I'd think that, if you're looking to use a new flavor on your wings, you coul make the recipe you posted without the flour, and add it after cooking the wings, as per the Frank's recipe. Cate > "AngieRose" <theroseswhat@bresnan.net> wrote in news:TbmdnS9Ul7TRnp3fRVn- > jQ@bresnan.com: [quoted text clipped - 13 lines] > > Cate But I'm using chicken strips this is where the problem comes in it has no skin to crisp. I know how to make a good hot wing, I dont know how to make chicken strips with a crunch. This recipe is for chicken strips and the flour is to give the strips a crunch. Im just trying to use up the chicken in my freezer. Thanks, Angie > But I'm using chicken strips this is where the problem comes in it has > no skin to crisp. I know how to make a good hot wing, I dont know how > to make chicken strips with a crunch. This recipe is for chicken > strips and the flour is to give the strips a crunch. Im just trying to > use up the chicken in my freezer. Ah--I certainly didn't read very carefully, did I? How about subbing parmesan or ground almonds for the chicken strips? Cate > > But I'm using chicken strips this is where the problem comes in it has > > no skin to crisp. I know how to make a good hot wing, I dont know how [quoted text clipped - 7 lines] > > Cate Parm sounds good I'm not a huge fan on ground almonds on chicken (bland and bland makes blah) but the parm is a great idea Thanks cate Angie > Parm sounds good I'm not a huge fan on ground almonds on chicken > (bland and bland makes blah) but the parm is a great idea I know what you mean about the almonds. This is what I've done in the past to combat the blandness so I can use them for their crispness: Grind the almonds in food processor or coffee grinder. When using just the almonds as coating, I leave them coarse. When I'm subbing them for flour in a recipe, I do grind them as fine as flour, or as close as I can get without inadvertently making almond butter. Add salt and pepper (and any other dry spice you like) to the ground nuts. Sautee them in a dry frying pan until about half of them turn golden brown. Cate >> Parm sounds good I'm not a huge fan on ground almonds on chicken >> (bland and bland makes blah) but the parm is a great idea [quoted text clipped - 13 lines] > > Cate Thanks Cate I'll give it a go. Angie > Ok so I have a lot of chicken and broccoli in my freezer so tonight my > plan > is to slice the chicken and saute' it with the broccoli and mix in Alfredo > sauce in the last moment... When I make alfredo sauce I start with a rue - i figured the flour (1/4 c) made it too carby - do you have a LC recipe? > Anyone has any other ideas? > [quoted text clipped - 33 lines] > > Angie > When I make alfredo sauce I start with a rue - i figured the flour (1/4 c) > made it too carby - do you have a LC recipe? You don't need a roux to make Alfredo sauce. CHICKEN AND BROCCOLI ALFREDO 4 to 5 cups broccoli florets (from about 1 large bunch) 2 tablespoons olive oil 4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips 1 large red bell pepper, thinly sliced 1 2/3 cups whipping cream 1 1/2 cups grated Parmesan cheese 1/2 cup grated Monterey Jack cheese Steam broccoli florets until just tender, about 3 minutes; set aside. Preheat broiler. Butter 13x9x2-inch broilerproof baking dish. Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high. Working in batches, sauté chicken strips until just cooked through, about 4 minutes. Transfer chicken strips to bowl. Add sliced red bell pepper to Dutch oven and sauté until just tender, about 5 minutes. Add whipping cream, 1 cup grated Parmesan cheese and all of Monterey Jack cheese. Simmer until sauce thickens slightly, about 5 minutes. Add chicken strips and any juices in bowl to sauce. Add steamed broccoli florets and toss until sauce coats mixture, about 3 minutes. Season to taste with salt and pepper. Transfer mixture to prepared baking dish. Sprinkle remaining 1/2 cup grated cheese over. Broil until just golden on top, about 3 minutes, and serve > > When I make alfredo sauce I start with a rue - i figured the flour (1/4 c) > > made it too carby - do you have a LC recipe? > > You don't need a roux to make Alfredo sauce. > > CHICKEN AND BROCCOLI ALFREDO This looks good thanks Jennifer > > Ok so I have a lot of chicken and broccoli in my freezer so tonight my > > plan [quoted text clipped - 3 lines] > When I make alfredo sauce I start with a rue - i figured the flour (1/4 c) > made it too carby - do you have a LC recipe? No :o( I cant really cook I just use Bertolli brand 1/4 cup has 2 net carbs Angie > > Ok so I have a lot of chicken and broccoli in my freezer so tonight my > > plan [quoted text clipped - 41 lines] > > > > Angie I just did a search and Tyler Florance (I love him) has one... I think I could do this Alfredo Sauce: 1 pint heavy cream 1/2 cup (1 stick) unsalted butter, softened 1 cup freshly grated Parmigiano-Reggiano Freshly cracked black pepper Chopped fresh flat-leaf parsley, for garnish To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately. Ragu makes both an Alfredo and a chesse sauce that are Carb Option and both have 2 carbs per 1/4 cup I think. I don't have any here to check right now. Both are fair as to flavor and texture.  Signaturebjgeiger > >> Ok so I have a lot of chicken and broccoli in my freezer so tonight my [quoted text clipped - 45 lines] >> >> Angie > Ragu makes both an Alfredo and a chesse sauce that are Carb Option and both > have 2 carbs per 1/4 cup I think. I don't have any here to check right now. > Both are fair as to flavor and texture. The kind I use has 3 carbs 1 fiber I have looked at the Carb Option one but never picked it up. Now that I know someone that has tried it and likes it maybe I'll give it a go. Thanks, Angie > Ragu makes both an Alfredo and a chesse sauce that are Carb Option and > both have 2 carbs per 1/4 cup I think. I don't have any here to check > right now. Both are fair as to flavor and texture. Watch their tomato pasta sauces - the "low-carb" one they sell in the UK is higher in carbs than the regular sort (which is one of the lowest around), and lots dearer. Nicky. SignatureA1c 10.5/5.7/<6 Weight 95/78/72Kg 1g Metformin, 87.5ug Thyroxine T2 DX 05/2004 > Ok so I have a lot of chicken and broccoli in my freezer so tonight my plan > is to slice the chicken and saute' it with the broccoli and mix in Alfredo > sauce in the last moment... > > Anyone has any other ideas? I've been eating a lot of a similar dish lately. I usually make up a salad a week in advance and save individual servings in mason jars sealed with a FoodSaver. It's cold, though, and I really didn't feel like having a cold salad, so I've been sauteing them with grilled chicken strips (or sliced sausages), then near the end of cooking I add the Bertoli alfredo sauce and 1 or two ounces of cheese (I use cheese sticks) -- nice and cheesy -- mmmmmm! BTW I don't use lettuce in my salads usually, so it's more of a veggie mix. SignatureSaffire 205/144/125 - 5'1.5" Atkins since 6/14/03 Progress photo: http://photos.yahoo.com/saffire333 > > Ok so I have a lot of chicken and broccoli in my freezer so tonight my plan > > is to slice the chicken and saute' it with the broccoli and mix in Alfredo [quoted text clipped - 10 lines] > sticks) -- nice and cheesy -- mmmmmm! BTW I don't use lettuce in my > salads usually, so it's more of a veggie mix. I do the salad thing everynow and then but I always add lettuce, next time I'll leave it out. Thanks for the great idea Angie |
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