BONNIE'S ROASTED CHICKEN WITH VEGETABLES
There's something comforting about a roasted chicken recipe and we really loved this flavorful dish. The lemon essence shines throughout the meal. We loved the taste so much, we may double the sauce next time just so there's more of it. The pops of sweetness from sweet potatoes and carrots add an extra layer of flavor. Definitely...
Provided by BonniE !
Categories Vegetables
Time 1h
Number Of Ingredients 10
Steps:
- 1. Pre-heat the oven to 425 degrees. I use a large stainless steel pan with a shallow rim, big enough to hold all the ingredients in a single layer. Grease the pan with kitchen spray.
- 2. Zest the lemon and squeeze the juice. Place the lemon juice in a large bowl. Add the zest, garlic, Dijon mustard, olive oil, salt, and pepper. Whisk until well combined. Pat thighs dry and add to the mixture in the bowl. Coat the chicken thighs with the mixture and place them skin UP in the center of the baking pan.
- 3. Add the vegetables to the bowl with your hands and toss the vegetables until they are coated. Place the vegetables around the chicken in the pan in a single layer.
- 4. Roast in the oven at 425 degrees for about 45 minutes. Stir the vegetables halfway through the cooking process. Test the vegetables to see if they are done, if not, continue cooking. At this time, using tongs, flip the chicken thighs over to "baste" the top of the meat in the juices, and then flip it back over. (Sneaky way to baste.)
- 5. The meat and vegetables will be golden brown. It may take a few minutes less or a few minutes more, depending on how big the pieces of meat are, and how big you slice the vegetables. If you like them more brown, turn on the broiler for a few minutes, but watch them carefully.
- 6. Next time, after you have tried this dish, feel free to add anything else to it that you can't live without. Enjoy!
BONNIE'S POPEYE'S FRIED CHICKEN
Popeye's Chicken is loved by most everyone. This is an easy-to-prepare fried chicken recipe. Two-step method makes it crunchy and delicious! We enjoy it. Hope you do, too! Enjoy! Photo by Jon Sullivan
Provided by BonniE ! @ReikiHealsTheSoul
Categories Chicken
Number Of Ingredients 16
Steps:
- COOKS NOTE: This makes a lot, so sift and store remaining flour mix in the freezer to have on hand to make more fried chicken. While this is not a difficult recipe, do read it through and assemble everything you need before starting.
- Grease a 9 X 12 X 2 inch baking pan, set aside. Preheat oven to 350 degrees.
- Put enough corn oil into a heavy roomy skillet to fill it one-inch deep. Get it hot but not smoking.
- Dip chicken pieces 1 piece at a time as follows: Dip a piece into dry mixture, then into egg mixture, then into cornflake mixture, AND briskly briefly back into the dry mix. Drop the coated piece into the hot oil, skin side down and brown 3 to 4 minutes on medium high heat. Turn and brown other side of each piece. Don't crowd pieces while frying.
- Now place the pieces in prepared baking pan skin side up. Seal with foil on 3 sides only, leaaving 1 side loose for the steam to escape. Bake at 350 degrees for 35 to 40 minutes removing the foil then to test tenderness of chicken. Allow to bake UNCOVERED five minutes longer to crisp the coating. I advise using a meat thermometer as in some altitudes, it may take 50 minutes to get done.
- Leftovers refrigerate well up to 4 days. Do not freeze leftovers. You can store the "mix" (the 1ST BOWL ingredients) at room temperature in a covered container up to 2 months. I have also stored it in the freezer.
ORANGE-CHAMOMILE BLONDIES
Steps:
- Preheat the oven to 350 degrees F. Spray an 8-inch square pan with nonstick cooking spray.
- Place the chickpeas, almond butter, honey, vanilla, chamomile, orange zest, canola oil, salt, baking powder and baking soda in a food processor or blender and process until the batter is smooth and creamy. Fold in the chocolate chips and optional pecans (the batter should be thick). Pour the batter into the prepared pan and spread into the corners with a spatula.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the edges are a tiny bit brown. Let the blondies cool in the pan for at least 20 minutes before slicing.
- Note: You can enjoy these delicious treats immediately--they're like a warm and gooey cross between brownies and cookie dough! Or, let them firm in the pan (on the counter or in the fridge) a few hours or overnight, for a more traditional chewy blondie texture.
BONNIE'S AWESOME CHICKEN DIANE
I have made Steak Diane for almost 40 years and my recipe is posted on Justapinch. I make it for special dinners. It is always a hit. It takes a steak dinner right over the top. I was reading the comments on the recipe, and someone asked me if I had ever made a Chicken Diane. I got to thinking about that. Why not give it a...
Provided by BonniE !
Categories Other Sauces
Time 15m
Number Of Ingredients 12
Steps:
- 1. I served this dish with a couple of cups of steamed rice that was seasoned with 2 teaspoons of chicken soup base and cooked in the rice cooker. I started the rice first because it takes longer cook than the chicken.
- 2. If you get your ingredients together for the sauce, and set them aside, then get the chicken cooking, steam your broccoli and get your rice cooker going with the rice, then it only takes about 7 minutes to make the sauce. You want to have everything done before you put the sauce ingredients in the skillet. Then it all comes together like magic. :) This really is a very easy recipe if you prep first.
- 3. COOK THE CHICKEN Trim the fat and remove skin from the chicken. Boneless thighs works in this recipe, but you could use bone in if you have them. I did.
- 4. Heat a large skillet over medium heat. Season both sides of skinless thighs with kosher salt and coarse black pepper and place the chicken in a large skillet with 2 tablespoons of oil.
- 5. Fry seasoned thighs until golden brown on one side.
- 6. Turn the thighs, and then cover with a glass lid over the chicken. Once the underside browns, turn the heat to very low and keep the lid on.
- 7. MAKE THE SAUCE Melt 6 tablespoons butter in the medium skillet over lowest heat.
- 8. Saute the mushrooms, green onions, garlic, lemon juice, Worcestershire sauce, dry mustard, salt and parsley in the 6 tablespoons of butter in the medium skillet. Saute 7 to 10 minutes. It will thicken slightly on its own.
- 9. SERVE IMMEDIATELY! Ladle rice on the plate, place a chicken thigh on top, and spoon sauce over the cooked chicken. I served the chicken with broccoli and sliced tomatoes on the side. Here is how it looks! Enjoy!
BONNIE'S CHICKEN CAKES
This is a great way to use up leftover chicken breast. Deli chicken is perfect for this dish. I serve these chicken cakes with my orzo and rice pilaf and steamed vegetables for a fast and tasty meal. Enjoy!
Provided by BonniE !
Categories Chicken
Time 40m
Number Of Ingredients 22
Steps:
- 1. MAKE THE CHIPOTLE SAUCE Mix all the ingredients for the chipotle sauce in a small bowl.
- 2. MAKE THE CHICKEN CAKES Mix the chicken, chipotle sauce, onion, egg, jalapeno rings, cilantro, panko bread crumbs, salt and pepper. Combine thoroughly, using a little more panko if needed, and gently shape into 4 to 6 patties.
- 3. DREDGE THE CHICKEN CAKES Lightly coat each cake on both sides with flour, then egg, then panko bread crumbs. Cover and refrigerate until ready to cook.
- 4. FRY THE CHICKEN CAKES: Heat oil in a nonstick frying pan unil very hot but not smoking. Fry the chicken cakes without crowding until golden brown. Serve each cake with a tablespoon of the chipotle sauce.
- 5. COOK'S TIP It is a good way to use leftover chicken, pork chops, or turkey and you can change it up with your own ingredients. Once you learn the technique, you will memorize it, as it is very easy to prepare. I serve whole cranberry sauce with turkey cakes. I serve hot apple pie filling with pork chop cakes. I am sure you can come up with your own variations!!
BONNIE'S CHICKEN IN A CREAMY LEMON GARLIC SAUCE
There is so much to like about this recipe. It is so versatile, you can use either thighs or breast meat. You can make it all in one pot. The sauce is a lovely rich lemon garlic sauce. A simple recipe, that goes well with noodles, rice or potatoes. Definitely company worthy. Enjoy!.
Provided by BonniE ! @ReikiHealsTheSoul
Categories Chicken
Number Of Ingredients 14
Steps:
- Put on a pot of water to boil for spaghetti noodles. Add a tablespoon of salt to the water.
- I used organic spaghetti noodles. You can also use rice, or mashed potatoes.
- We used boneless, skinless chicken thighs for this dish. You can also use boneless breast meat if you like. Add salt and coarse ground pepper to taste before frying. Dredge the chicken in flour and add to the butter in the skillet over medium heat.
- Melt 3 tablespoons of butter in a deep skillet or Dutch oven to fry chicken. It takes about 5 minutes a side tor until a nice golden brown. Transfer the chicken to a platter and keep it covered and warm. Add the remaining 3 tablespoons of butter to the pan. Add the garlic and give it a stir in the butter. Add the mushrooms and saute until they are tender. Remove the mushrooms to the platter.
- Add chicken broth and stir up the brown bits from the bottom of the skillet. Bring the mixture to a boil, then turn the heat down to a simmer and let it reduce to about 3/4 cup.
- Stir in the cream and lemon juice. Cook the mixture over medium heat until it starts to thicken.
- Add the mushrooms and the white pepper, and salt to taste, if needed.
- Now, add the chicken and simmer 15 to 20 minutes until the sauce is of medium thickness. Then serve over spaghetti noodles, egg noodles, rice, or mashed potatoes.
- Here is how it looks
- Enjoy!
BONNIE'S CHICKEN TENDERS WITH LEMON PAN SAUCE
The chicken tenders are fried to a golden brown and then simmered in wine and lemon slices. The result is juicy, delicious chicken with lots of flavor. This is a surprisingly good meal for busy people, and you can have it on your table in less than a half hour. Stand back for the kudos because your friends and family will think...
Provided by BonniE !
Categories Chicken
Time 30m
Number Of Ingredients 8
Steps:
- 1. Cook's Tip: This meal comes together very fast, so make sure you have everything ready for your meal before you begin making the chicken. If you don't want to use wine, try some chicken broth instead. This chicken is delicious with Noodles Romanoff.
- 2. Rinse the chicken tenders and pat dry on paper towels.
- 3. Slice the lemons into thin slices.
- 4. Heat a large nonstick skillet medium heat. Fry the chicken tenders until a nice golden brown.
- 5. Add the lemon juice, wine, sprinkle with salt and add lemon slices to the top of the chicken. Bring the chicken to a boil, reduce the heat to low, place a lid on skillet, and cook for 15 minutes.
- 6. Remove the chicken from the pan and put it on a platter and keep it warm.
- 7. Bring the sauce and lemon slices to a boil, turn heat to low and let it reduce about 1/2. It will thicken.
- 8. Drizzle the sauce over the warm chicken tenders and sprinkle with the green onions.
- 9. Here is how it looks!
- 10. This is especially good served with Noodles Romanoff which is also a very quick dish to fix. https://www.justapinch.com/recipes/side/pasta-side/noodles-romanoff-bonnies.html
BONNIE'S CHICKEN PORTIFINO
This recipe is just wonderful. It has so much flavor. The seasoning is right on with a delicate mushroom and wine sauce and topped with basil and melted cheese. The breast meat is tender and juicy. Definitely company worthy. I am so happy to share it with you. Enjoy! The photo is my own. This is Chef Imi's signature dish for...
Provided by BonniE !
Categories Chicken
Time 40m
Number Of Ingredients 13
Steps:
- 1. Cook's Tip: Start carmelizing your onions first while you are preparing the chicken. This can be done ahead. The instructions for doing that are below. Make sure they don't burn; keep your heat low.
- 2. HOW TO CARMELIZE THE ONIONS Caramelize onions by slowly cooking them in a little olive oil until they are richly browned. Onions are naturally sweet; and as caramel comes from the simple cooking of sugar, when you slowly cook onions over an extended period of time, the natural sugars in the onions caramelize, making the result intensely and wonderfully flavorful. Do not skip this step.
- 3. PREPARE CHICKEN BREASTS Use boneless, skinless chicken breasts, uniform in size, about 1 inch thick. I cut each breast at an angle and butterfly it. Dredge the prepared pieces in the seasoned flour in a plastic bag and fry in the vegetable oil over medium heat until a nice golden brown on all sides. Don't over fry. Remove the fried chicken to a shallow baking pan, arrange the pieces close together, and discard the grease.
- 4. PREPARE THE SAUCE Add the butter to the pan. When it is melted, add the mushrooms, carmelized onions and the green onions. Cook until tender, about 3 minutes or so. Add the wine, stir, then add the chicken broth, bring to a boil and simmer about 5 minutes until mixture is thickened slightly and has a soft sheen to it.
- 5. BAKING THE CHICKEN Pre-heat the oven to 450 degrees. Pour the sauce evenly over the chicken. Top with the roasted pepper, the basil leaves, and the swiss cheese slices. Bake just until cheese is melted, about 8 minutes. (I made sure my chicken was done when I fried it and then it could be finished up quickly.) Enjoy!
BLONDIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h5m
Yield 16 blondies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. Line the pan with parchment, leaving an overhang, then butter the parchment.
- Whisk the flour, baking powder and salt together in a medium bowl and set aside. In another bowl, whisk the melted butter and brown sugar together until combined. Add the vanilla and eggs and stir to combine. Fold the flour mixture into the wet ingredients, being careful not to overmix. Fold in the walnuts and 1 cup of the chocolate chips. Pour the batter into the prepared pan and smooth the top. Scatter the remaining 2 tablespoons chocolate chips over the batter.
- Bake until the top is a light golden brown, 20 to 25 minutes, being careful not to overbake. Let cool on a wire rack. Remove the blondies from the pan and transfer to a cutting board. Cut into rectangles, sprinkle with flaky salt and serve.
AUNT BONNIE'S CHICKEN AND RICE
My beloved Aunt Bonnie always made this for me when she came home for the weekend. She had no children and she always said my mother had me for her......She was the best cook in the world.....always comfort food and always so good...This Chicken and Rice recipe is so simple, but oh so good.......Aunt Bonnie has gone to be with the Lord, but I am sure she is cooking her great dishes in heaven!!!!!!
Provided by Vicki Kiddy
Categories < 4 Hours
Time 1h30m
Yield 5-6 serving(s)
Number Of Ingredients 5
Steps:
- Boil chicken with 1/2 stick butter, salt and pepper --
- After chicken is completely done, drain broth and keep.
- Debone chicken and shred or cut in chunks.
- Butter a 3 quart oven safe casserole, put rice in bottom of dish, lay chicken on top of rice (I always add more salt and pepper at this time) and pour your reserved broth (I even use canned broth if I need more) over rice and chicken -- cut the remaining stick of butter and put on top and put casserole in a 350 to 400 degree oven and cook until rice is done -- if mixture looks dry, pour in more broth and continue to cook. I usually leave in oven for an hour -- Enjoy!
Nutrition Facts : Calories 663.1, Fat 30.7, SaturatedFat 15.2, Cholesterol 123, Sodium 818.1, Carbohydrate 59.9, Fiber 1, Sugar 0.7, Protein 33.5
BONNIE'S CHICKEN FRIED STEAK--THE BEST!
My husband's favorite dish in this whole wide world is good Chicken Fried Steak. He absolutely loves this dish. So it is a keeper for us. Everyone I have fed it to thinks it is the best they have ever eaten. I hope you do, too! Enjoy! Photo is my own. Recipe is adapted from a Copykat recipe for Threadgills Restaurant in...
Provided by BonniE !
Categories Steaks and Chops
Time 40m
Number Of Ingredients 19
Steps:
- 1. Cook's Tip: Please read through the recipe before making it. Thanks!
- 2. MAKE THE SPECIAL SEASONING: Combine in a pint jar with a tight lid the following spices: 1/2 cup kosher sea salt, 1/4 cup ground black pepper, 2 tablespoons white ground pepper, 1 1/2 teaspoons cayenne pepper, 2 tablespoons minced onions, 2 tablespoons ground cumin, 1/4 cup garlic powder, and 2 tablespoons Hungarian paprika. Shake to mix. Keep Special Seasoning for future Chicken Fried Steaks, other meats, or use your leftover chicken fried steaks to make my Almost Campbell's Vegetable Beef Soup: https://www.justapinch.com/recipe/bonnie-dare/almost-campbells-vegetable-beef-soup-bonnies/beef?k=beef+soup+bonnie%27s&p=1&o=r
- 3. EQUIPMENT: You will need two pie plates, one for the egg and milk mixture, and one for the flour. An electric skillet is perfect to make this dish, but you can use any heavy skillet. PREPARE THE RAW MEAT: You will need 4 large 6 to 8 ounce tenderized beef cutlets at room temperature. MAKE THE EGG WASH: Combine in a large pie plate: 2 large eggs, beaten with 2 cups milk at room temperature, whisk until smooth. Set aside. MAKE THE FLOUR COATING: Add 1 1/4 cup all purpose flour to a pie plate for dredging. Add two teaspoons of the Special Seasoning to the flour, mix well. HEAT UP THE SKILLET: coconut oil to fry, 3/4 cup melted in a 350 degree electric skillet. DREDGE THE STEAKS AND FRY THEM: This is a 3 step process! Dredge each of the 4 cutlets in the FLOUR FIRST, and then in the egg wash mixture, and then BACK IN THE FLOUR. Make sure they are well coated and gently lower them into the hot oil. This process is crucial to get the nice thick Chicken Fried Steak crust we all love. Fry the steaks 3 to 5 minutes on each side until they are a lovely golden brown. Turn with tongs. When done, remove to a platter. Cover loosely with foil to keep warm.
- 4. MAKE THE WHITE GRAVY: 3 tablespoons oil from skillet drippings you fried the meat in. (Remove all but 3 tablespoons of the oil) Make sure you leave any cracklings or brown bits in the skillet. You will need 1/4 cup flour, 2 cups of milk, 1/2 teaspoon worcestershire sauce, and 1/4 - 1/2 teaspoon Tabasco sauce. Salt and black pepper to taste. Place the flour in the skillet and stir into the hot oil, and make a white roux. Slowly add the 2 cups of milk, to make a white gravy, adding more milk if it is too thick until it is just right to serve. Before serving, add the worcestershire sauce and the tobasco sauce.
- 5. TO SERVE: Place a steak on the plate, ladle a generous helping of gravy over the top of the steak and serve with mashed potatoes and a vegetable. Enjoy!
CHICKEN BONNIE PRINCE CHARLIE (CHICKEN WITH DRAMBUIE SAUCE)
Make and share this Chicken Bonnie Prince Charlie (Chicken with Drambuie Sauce) recipe from Food.com.
Provided by Molly53
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Flour and season the chicken breasts and saute in hot butter in both sides.
- When they are well browned, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes: remove to platter and keep warm.
- While the chicken is cooking, peel and core the apples.
- Cut them into thick slices and cook gently until tender in butter- avoid mashing.
- Make the sauce by adding a little more Drambuie to the stock left in the pan and gently stir in the cream.
- Heat just until hot (not boiling).
- Add the roasted flaked almonds.
- Cover the chicken with sauce and garnish with the sliced apple.
Nutrition Facts : Calories 611.2, Fat 44.9, SaturatedFat 25.4, Cholesterol 196.6, Sodium 266.2, Carbohydrate 23.2, Fiber 4.2, Sugar 15.2, Protein 31.3
More about "bonnies chicken odare recipes"
14 BONNIE CHICKEN RECIPE IDEAS | COOKING RECIPES, CHICKEN
From pinterest.ca
42 BONNIE'S CHICKEN RECIPES IDEAS - PINTEREST
From pinterest.ca
BONNIE'S DEAD EASY CHICKEN PAPILLOTE | COMMUNITY RECIPES
From nigella.com
BONNIES AWARD WINNING BARBECUE CHICKEN - BIGOVEN
From bigoven.com
BONNIE'S ROAD CHICKEN RECIPE | TABLECRAFT BLOG
From blog.tablecraft.com
BONNIE'S CHICK HATCHERY LTD. — POULTRY INDUSTRY COUNCIL
From poultryindustrycouncil.ca
60 CHICKEN BREAST RECIPES TO MAKE FOR DINNER | TASTE OF HOME
From tasteofhome.com
BONNIE'S CHICKEN - BIGOVEN
From bigoven.com
47 CHICKEN BREAST RECIPES THAT ARE (ACTUALLY) FULL OF FLAVOR
From bonappetit.com
BONNIE'S CHICKEN O'DARE | RECIPE | HOMEMADE FRIED CHICKEN, …
From pinterest.ca
You'll also love