chicken

Bready or Not Original: Custard/Pudding Powder Chocolate Chip Cookies Redux

Posted by on Mar 13, 2024 in Blog, Bready or Not, chicken, cookies | 0 comments

These Custard/Powder Chocolate Chip Cookie are made with a recipe I first featured back in 2015. It’s time to revisit it!

Bready or Not Original: Custard/Pudding Powder Chocolate Chip Cookies Redux

Custard powder isn’t common in the States. It’s very much a British/Canadian thing. Bird’s Custard Powder, in particular, is an important kitchen item. However, if you don’t have a canister of Bird’s available–or it’s prohibitively expensive–you can buy good ol’ instant vanilla pudding powder and use it instead.

Bready or Not Original: Custard/Pudding Powder Chocolate Chip Cookies Redux

This recipe makes a huge batch of cookies–about 80, if using a small scoop. Therefore, I find this recipe is a good opportunity to divide the dough and freeze half for later.

Bready or Not Original: Custard/Pudding Powder Chocolate Chip Cookies Redux

Whatever your pudding powder of choice, give these a try. Live deliciously.

Bready or Not Original: Custard/Pudding Powder Chocolate Chip Cookies Redux

Custard powder or pudding powder in the dough creates a vanilla-rich cookie that will make your taste buds sing. A Bready or Not Original.
Course: Dessert, Snack
Cuisine: British, Canadian
Keyword: chocolate, cookies, custard powder
Servings: 80 cookies
Author: Beth Cato

Ingredients

  • 1 cup unsalted butter (2 sticks) room temperature
  • 1 cup white sugar
  • 1 cup brown sugar packed
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 6 Tablespoons custard powder or instant vanilla pudding powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 11 ounces chocolate chips 1 bag

Instructions

  • Preheat oven to 350 degrees. Line baking sheet with parchment paper.
  • In a large bowl, cream together the butter and both sugars. Mix in the eggs, one at a time, and the vanilla extract.
  • In another bowl, stir together the flour, custard/pudding powder, baking soda, and salt. Slowly blend the dry ingredients with the butter mix. Add the chocolate chips.
  • Use a large cookie scoop or spoon to place dough onto cookie sheet. Bake for 10 to 12 minutes. Let cool on sheet for 10 minutes before transferring to a rack to cool completely.
  • Store in a sealed container at room temperature for up to 3 days.

OM NOM NOM!

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    Bready or Not Original: Chicken and Rice Soup

    Posted by on Apr 19, 2023 in Blog, Bready or Not, chicken, healthier, main dish | Comments Off on Bready or Not Original: Chicken and Rice Soup

    Chicken and Rice Soup is the ultimate classic, home-cooking, feel-better-soon kind of meal. I’m stunned I haven’t featured it on Bready or Not before, but here it is now: my take on the old favorite.

    Bready or Not Original: Chicken and Rice Soup

    I’ve tweaked this over the years to get the balance of liquids and seasonings just right. I make this a couple times a year. It’s my stand-by if my husband is sick–it’s hearty, hot, sits well in the stomach, and the sheer amount made means the leftovers can last for days (which is nice if I come down sick next, too).

    Bready or Not Original: Chicken and Rice Soup

    Bready or Not Original: Chicken and Rice Soup

    This classic from-scratch recipe takes time to make, about an hour, but results in a flavorful broth especially welcome when someone is sick or needs to warm up. Use already-cooked chicken or turkey (this is a great way to use up holiday leftovers!). The leftovers keep well in the fridge or can be frozen, too.
    Course: Main Course, Soup
    Keyword: chicken, rice, soup and stew
    Author: Beth Cato

    Equipment

    • stock pot or other large pot with lid

    Ingredients

    • 1 cup baby carrots chopped
    • 2 Tablespoons dried celery flakes
    • 1 Tablespoon dried onion flakes
    • 1 teaspoon garlic powder
    • 64 oz reduced sodium chicken broth 2 boxes or 4 cans
    • 3 Tablespoons flour
    • 1/2 cup short grain white rice such as sushi rice
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary or 1 freshly-cut sprig
    • 2 bay leaves
    • 2 to 3 cups shredded rotisserie chicken or cooked turkey
    • 1 1/2 cups half & half

    Instructions

    • Place carrots, celery flakes, dried onion, and garlic powder in a large pot along with 1 can of chicken broth (if using a box of broth, just pour in about 1/2 of one; no need to be exact). Sauté on medium heat for 10 minutes, until carrots are tender. Sprinkle in flour and stir for another few minutes.
    • Add rest of broth along with the rice, thyme, rosemary, and bay leaf. Bring pot to boil.
    • Reduce heat to medium-low and cover pot. Cook for 25 to 30 minutes. When the rice is tender, add the chicken or turkey. Cook for 10 minutes. Stir in half & half and cook for another 10 minutes.
    • Remove both bay leaves. Add salt and pepper to preference. Serve hot. Leftovers can keep in the fridge or days or can be frozen.

    OM NOM NOM!

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      Bready or Not: Maple BBQ Chicken Tenders

      Posted by on May 17, 2017 in Blog, Bready or Not, chicken, gluten-free, healthier, main dish, maple | Comments Off on Bready or Not: Maple BBQ Chicken Tenders

      It has come to my attention that I haven’t featured a maple recipe since March. So let’s remedy that with a meaty recipe for from-scratch Maple Barbecue Chicken.

      Bready or Not: Maple BBQ Chicken Tenders

      Yep, you create your own BBQ sauce for this recipe! It’s full of maple goodness with just the right balance of savory-sweet. You divvy up the sauce, using some to marinate the meat and reserving the rest for eating time.

      Bready or Not: Maple BBQ Chicken Tenders

      Use this base recipe to cook the chicken however you want. Grill it. Roast it in your oven. Whatever gets the meat cooked and chewed and in your belly.

      Bready or Not: Maple BBQ Chicken Tenders

      Maple makes everything better, right?

      Bready or Not: Maple BBQ Chicken Tenders

      Modified from A Dash of Sanity.

      Bready or Not: Maple BBQ Chicken Tenders

      Make your own from-scratch maple barbecue sauce to marinate chicken breast tenders! Let the marinade work its magic for two hours to a day in advance, then grill the meat. Serve it with some sauce kept stashed separately in the fridge.
      Course: Main Course
      Cuisine: American
      Keyword: chicken, maple
      Author: Beth Cato

      Ingredients

      • 3 - 4 pounds chicken tenders
      • 1/2 cup brown sugar packed
      • 1 cup ketchup
      • 1/4 cup red wine vinegar
      • 1/4 cup water
      • 1/3 cup pure maple syrup
      • 1 Tablespoon Worchester sauce
      • 2 teaspoons ground mustard
      • 2 teaspoons paprika
      • 1 1/2 teaspoons kosher salt
      • 1 teaspoon black pepper

      Instructions

      • Place the chicken tenders in a sturdy gallon sealable bag. In a bowl, mix together all of the other ingredients. Pour enough of the sauce into the bag to coat the chicken; reserve the rest of the sauce for serving later. (If the sauce gets contaminated by the raw meat, boil it to make sure it's safe to eat.)
      • Let the chicken marinate in the fridge for anywhere from 2 hours to a day.
      • Heat up your grill [or, alternatively, bake it in your oven]. Grill the chicken at medium heat for 4 minutes, then turn to cook another 4 minutes, and longer as needed. Check for doneness by testing the temperature in a thick section; it should be at least 170-degrees.
      • Serve immediately. Chicken is fantastic hot or cold, and can be frozen with sauce for later enjoyment, too.
      • OM NOM NOM!

       

      Bready or Not: Maple BBQ Chicken Tenders

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      Bready or Not: Maple Chicken Thighs

      Posted by on Jan 18, 2017 in Blog, Bready or Not, chicken, gluten-free, healthier, main dish, maple | Comments Off on Bready or Not: Maple Chicken Thighs

      You know I love maple-flavored sweets. Maple works in a savory way, too–and creates meaty magic in this recipe for Maple Chicken Thighs.

      Bready or Not: Maple Chicken Thighs

      This is some seriously good chicken. It marinates for up to a day in the fridge, resulting in tender, lightly-sweetened chicken. It does not create a heavy glaze and it’s not like teriyaki. It is… just plain delicious.

      Bready or Not: Maple Chicken Thighs

      Honestly, I think the leftovers are even better. This chicken is phenomenal cut up in a salad or used with a touch of dressing in a wrap.

      Bready or Not: Maple Chicken Thighs

      This is yet another recipe inspired from the cookbook Maple by Katie Webster. (Seriously, if you love maple, get this book.) The original version of this recipe included shallots (which I never buy) and apples and pears (which I knew my husband wouldn’t want with his supper).

      Bready or Not: Maple Chicken Thighs

      Give this chicken recipe a try, and discover a new way to love maple!

      Bready or Not: Maple Chicken Thighs

      These chicken thighs need to marinate for at least 12 hours, so plan ahead! The sweet-savory marinade penetrates the chicken, creating wonderful flavor and tenderness. The leftovers are phenomenal! Modified from the cookbook Maple by Katie Webster.
      Course: Main Course
      Keyword: chicken, gluten free, maple
      Author: Beth Cato

      Ingredients

      • 3/4 cup apple cider or apple juice
      • 1/2 cup pure maple syrup
      • 1 Tablespoon apple cider vinegar
      • 3 green onions white parts only, chopped
      • 1 teaspoon ground ginger
      • 1 teaspoon dried thyme
      • 3/4 teaspoon salt
      • 1/2 teaspoon black pepper
      • 2 1/2 - 3 lbs boneless skinless chicken thighs each thigh cut into thirds

      Instructions

      The day or night before serving

      • In a medium bowl, whisk together the apple cider/juice, maple syrup, vinegar, white portions of green onions, ginger, thyme, salt, and pepper. In a gallon-size re-sealable bag, place the cut-up chicken. Pour in the marinade and seal the bag.
      • Refrigerate the bag for 12-24 hours, turning the bag every so often.

      To cook

      • Preheat oven at 425-degrees. Place the chicken in a 13x9 baking dish with all or some of the marinade; the chicken shouldn't be fully covered.
      • Bake for about 40 minutes, turning chicken once at the halfway point.
      • Chicken is fabulous fresh and as leftovers! Cooked chicken can also be portioned and frozen.

      OM NOM NOM!

         

        Bready or Not: Maple Chicken Thighs

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        Bready or Not: Crock Pot Green Chile Chicken

        Posted by on Jun 1, 2016 in Blog, Bready or Not, chicken, crock pot, gluten-free, healthier, main dish | Comments Off on Bready or Not: Crock Pot Green Chile Chicken

        My slow cooker is my friend, and in this case my friend heats up some fantastically flavorful chicken that’s good in all sorts of dishes!

        Bready or Not: Crock Pot Green Chile Chicken

        This recipe is a cousin to my Verde Pork Loin one. Both make a great protein for salads (my preference), tacos, burritos, casseroles, and likely all other sorts of stuff.

        Bready or Not: Crock Pot Green Chile Chicken

        Don’t be afraid of the chiles here, either. I was for years. A standard can of green chiles is pretty mild and adds a punch of flavor. If you’re feeding people who can take the heat, by all means, use the hot version! We favor the Hatch brand because my husband used to live in Las Cruces, near the Hatch Valley; it’s good to support New Mexico products, in any case.

        Bready or Not: Crock Pot Green Chile Chicken

        And yes, you can make this with chicken breasts or tenders, but there’s greater risk of the meat drying out. I much prefer to use boneless thighs in the crock pot.

        Bready or Not: Crock Pot Green Chile Chicken

        Modified from The Perfect Pantry.

        Bready or Not: Crock Pot Green Chile Chicken

        Use boneless chicken thighs to create a flavorful, fantastic protein that's good on a plate or in burritos, tacos, salads, and more. It freezes well for later eating, too!
        Course: Main Course
        Cuisine: Mexican
        Keyword: chicken, slow cooker
        Author: Beth Cato

        Ingredients

        • 3 lbs boneless skinless chicken thighs
        • 16 ounces verde salsa
        • 2 cloves garlic smashed
        • 1 tsp ground cumin
        • 4 ounces Hatch green chiles canned, mild or hot

        Instructions

        • Cut the chicken thighs into thirds and place in a 4 to 6 quart slow cooker. Pour the salsa over them, followed by the garlic, cumin, and canned chiles. Give it a stir then pop the lid on.
        • Cook on low for 4 to 5 hours; if the chicken was still a little frozen, cook on high for an hour or so to speed the process. Use a slotted spoon to remove chicken pieces, and shred or cut them into chunks. Place back in crock pot to soak in juice for another 20 minutes.
        • Serve chicken on a plate, or in burritos, tacos, salads, or just about anything. Freezes fantastically for later dining.
        • OM NOM NOM!

         

        Bready or Not: Crock Pot Green Chile Chicken

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        Bready or Not: Slow Cooker Chicken and Dumplings

        Posted by on Jan 27, 2016 in Blog, Bready or Not, chicken, crock pot, main dish | Comments Off on Bready or Not: Slow Cooker Chicken and Dumplings

        There are a lot of slow cooker chicken and dumpling recipes out there, but I sought out one that makes everything from scratch. I made it, tweaked it, and loved it… so here it is!

        Bready or Not: Slow Cooker Chicken and Dumplings from scratch

        There is just something about chicken and dumplings on a cold winter’s day. It is soul food. The recipe I made for years required me to basically camp by the stove for two hours. I wanted something a lot more convenient.

        Bready or Not: Slow Cooker Chicken and Dumplings from scratch

        Most of the slow cooker recipes for this use lots of canned stuff and grocery store biscuits. I found a from-scratch recipe on How Sweet Eats and have tweaked it to use less broth, more seasoning, and boneless thighs. I find thighs work a lot better to the crock pot since they are less likely to dry out over the long cooking period.

        Bready or Not: Slow Cooker Chicken and Dumplings from scratch

        If you’re in need of something to warm your gullet and your soul, make this. The leftovers are darn good for the next few days, too, with or without the dumplings.

        Modified from How Sweet Eats.

        Bready or Not: Slow Cooker Chicken and Dumplings

        This slow cooker chicken and dumplings recipe is both convenient and delicious. This big pot will feed a crowd or provide leftovers for days. Note that there are two major cooking stages here, so plan kitchen time accordingly.
        Course: Main Course
        Cuisine: Southern
        Keyword: chicken, slow cooker, soup and stew
        Author: Beth Cato

        Ingredients

        • 1/2 sweet onion diced
        • 1 cup baby carrots whole and halved
        • 3 garlic cloves minced
        • 2 1/2 - 3 pounds boneless chicken thighs cut into halves
        • salt and pepper
        • 40 ounces low-sodium chicken stock or broth
        • 2 Tablespoons unsalted butter
        • 2 Tablespoons all-purpose flour
        • 1/2 cup half & half or milk

        dumplings

        • 1 1/8 cups all-purpose flour
        • herbs to taste parsley, basil, etc
        • 1 1/2 teaspoons baking powder
        • 1 teaspoon white sugar
        • 1/2 teaspoon salt
        • 1/4 teaspoon pepper
        • 2 Tablespoons unsalted butter cold, cut into small pieces
        • 1/2 cup half & half or milk

        Instructions

        Start the chicken

        • In the bottom of a 5 or 6 quart crockpot, layer the diced onion half, carrots, and garlic. Lay the chicken thighs on top and season them with salt and pepper.
        • Heat the butter in a small saucepan over medium heat. Once it's melted, whisk in flour and cook for 2-3 minutes to create a roux. Once it's golden in color, add 2 cups of chicken broth. Mix it well as it rises to a boil; it'll thicken considerably.
        • After about 4-5 minutes, pour the sauce over the chicken and vegetables. Add the remaining chicken broth/stock. Put the lid on the slow cooker and cook on LOW for 4 hours.

        Add the dumplings

        • Change the slow cooker to high heat. Shred or cut up the chicken; it's okay if it's not fully cooked since it has more time to cook. Stir the half & half into the crock pot, and put the cover on again as you make the dumplings.
        • In a mixing bowl, combine flour, herbs, sugar, baking powder, salt, and pepper. Use a fork or fingers to crumble in the butter until it's evenly dispersed. Add in the half and half or milk until a sticky dough forms.
        • Use a tablespoon to dollop the dough into the crock pot. Cover and cook for another 1 to 1 1/2 hours. The dumplings will expand to cover the top. The dumplings are cooked when they are soft and no longer raw and sticky in the middle.
        • Serve immediately. Leftovers are fantastic heated in the microwave. If you need to make more dumplings, use the same recipe again and heat the leftovers and fresh dough on the stovetop.
        • OM NOM NOM!

         

        Bready or Not: Slow Cooker Chicken and Dumplings from scratch

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