Chili Cornbread Casserole
This Chili Cornbread Casserole combines hearty flavorful ingredients with a buttery golden brown cornbread topping.
Category: Poultry
Resurrection Sunday Chicken
I guess you’re probably wondering where did I get the name of this chicken. Well… it’s a long story …but I have time today. Easter Sunday is always such a beautiful day. Just the pure euphoria of knowing that Jesus gave his life for me has my family in that zone of pure gratefulness. Any word would defy description! Whether it’s called Easter or Resurrection Sunday is not as important as the event and purpose of the resurrection. However, the timing of the crucifixion and resurrection is significantly meaningful. The resurrection of Jesus is the culmination of all things meaningful, faith and fact in establishing a relationship with God.
I knew that today’s meal had to be special! Even though I had no intentions of cooking because I had already made brunch reservations at the most beautiful, amazing, Italian Villa (Villa Christina) in Atlanta where we have frequented on this sacred occasion every year. So.. after church I was still taking it all in from the service, so much so that the thought of having to rush through traffic just to be in the presence of not so familiar faces was not how I wanted to preserve the holiness of the day so I decided to hold on to the pure innocence and closeness of my immediate family as long as I could.
I know that I can be a little extra in the kitchen at times, so I decided to use whatever I had on hand to create something special for my family. I have always believed that you can’t go wrong with marinades EVER! Especially if it consists of my three favorite ingredients garlic, shallots and scallions (green onions). Oh.. did I mention garlic.. AND LOTS of it! The flavors that reside deep into each layer of succulent meat is one that I try to recreate and perfect each and every single time I cook. Even when I’m cooking a 30 minute meal to most elaborate. I absolutely love experimenting with flavors and making memorable meals that my family will love. My safe haven is my kitchen and it’s where I have my deepest thoughts. I may re-created something several times until I get it right but I can guarantee you that it’s nothing but the presence of love, togetherness, gratefulness and family and I couldn’t think of a better way to celebrate and capture the pure essence of this most Blessed day than creating something purely from my heart.
Resurrection Sunday Chicken
Prep Time 15 minutes
Total Time 1 hour 10 minutes
Servings 8
Ingredients
- 8 chicken drumsticks
- 4 green onions scallions
- 4 garlic cloves
- 1 tablespoon allspice
- 1 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon mediterranean sea salt
- 1 teaspoon nutmeg
- 2 tablespoons brown sugar
- ¼ teaspoon vinegar
- ¼ cup canola oil
Instructions
- Preheat oven to 400°
- Puree green onions, garlic and all ingredients in a food processor, except the chicken
- Place chicken in a large pan, coat with the pureed mixture and place in the oven for 15 minutes.
- Remove the chicken from the oven and tightly cover with aluminum foil
- Set aside for 45 minutes
- Re-introduce the chicken back into the oven and cook it for 20 minutes, then flip the chicken over and cook the opposite side for 20 more minutes.
- Serve with your choice of vegetables or salad.
Recipe Notes
*adjust portion size as needed
Stuffed Chicken Marsala
Stuffed Chicken Marsala
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Ingredients
- 4 medium boneless skinless chicken breasts
- 8 slices mozzarella cheese
- 1 12- ounce jar sun dried tomatoes packed in oil drained, thinly sliced
- 2/3 cup shredded parmesan cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon worcestershiresauce
- 1 teaspoon seasoning salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 tablespoons canola
- salt and pepper to taste
Marsala sauce
- 1 1/2 cups marsala cooking wine or broth
- 3 teaspoons minced garlic
- 1 cup sliced mushrooms
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- grated parmesan cheese and parsley for garnish
Instructions
- Preheat oven to 400 degrees.
- Use a sharp knife to cut a slit horizontally along one side of the chicken breast, careful not to cut all the way through the chicken making a pocket.
- Fill each pocket with 2 slices of mozzarella cheese, ¼ of the sun dried tomatoes, and ¼ of the shredded parmesan cheese.
- Pinch together the open side of the chicken breasts and secure with toothpicks. Coat the chicken with oil, then sprinkle with salt and pepper to taste, garlic powder, onion powder, seasoning salt and Italian seasoning, rubbing in with your fingers.
- Transfer chicken to a large oven-safe skillet and brown chicken over medium-high heat for 3-4 minutes on each side. Place chicken on a plate while you prepare the marsala sauce.
- In the same pan, use reserve and add marsala cooking wine, garlic, mushrooms, salt, pepper, and heavy cream.
- Stir and bring to a boil and cook for 3-4 minutes. Return chicken pan and spoon some of the sauce over the chicken.
- Transfer skillet to preheated oven and bake for 20-25 minutes until chicken is cooked all the way through and cheeses are melted.
- Spoon sauce over the chicken, top with grated parmesan cheese and parsley and serve.
Hoisin Sriracha Chicken Wings
Hoisin Sriracha Chicken Wings
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 5
Ingredients
- 3 pounds chicken wings tips removed
- 1/4 cup hoisin sauce
- 1/4 cup plus
- 1 tbsp sriracha sauce divided
- 2 tbsp brown sugar;chopped green onions optional as garnish
Instructions
- Coat inside of slow cooker with nonstick cooking spray.
- Pre-heat broiler. Spray large baking sheet with non stick cooking spray.
- Arrange wings on prepared baking sheet.
- Broil 6 to 8 minutes or until browned, turning once.
- Transfer wings to slow cooker.
- Combine hoisin sauce, 1/4 cup sriracha sauce and brown sugar in medium bowl; mix well.
- Pour sauce mixture over wings; stir to coat.
- Cover; cook on low 3.5 to 4 hours.
- Remove wings to large serving platter; cover with foil to keep warm.
- Turn slow cooker to HIGH.
- Cook, uncovered 10 to 15 minutes or until sauce thickens.
- Stir in remaining tablespoon of sriracha sauce.
- Spoon sauce over wings; sprinkle with green onions
