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Jamie Oliver’s Barbecued Chicken

Posted on 05 July 2011 by noelskitchen

Our fourth of July weekend, we celebrated by lounging out by the pool, the kids had playdates and sleepovers, while we finished up some much needed yard work around the farm (yes, the work around the farm never stops for holidays), and barbecued.  

I had planned on grilling chicken to go along with our potato salad and crock pot barbecue beans and read my Food Revolution email the day before about Jamie Oliver’s Barbecued Chicken recipe. I’m always interested in sweet and tangy dishes that have a little bit of a kick to them. I browsed through my pantry and found the ingredients I needed for the recipe with the exception of the dried chile. Dried chiles are not a pantry staple in my house. I usually have fresh peppers on hand from our local Farmer’s market or right from our garden.

Fresh orange zest and Fresno pepper is the secret behind my version to Jamie Oliver’s tangy Barbecued Chicken.

Jamie Oliver’s Barbecued Chicken

(Adapted from


zest of 1 orange
1 Fresno pepper, seeded and chopped
1 ½ heaped teaspoons smoked paprika
1½ teaspoons Dijon or English mustard
3 tablespoons honey
3 tablespoons ketchup
1 teaspoon olive oil
1/16 teaspoon sea salt and
freshly ground pepper, to taste
4 x 5-ounce boneless skinless chicken breasts

Serves 4

To prepare your chicken

1. If barbecuing, light the grill now so the flames have died down and it’s ready when you’re ready to cook.

2. Finely grate the orange zest into a shallow bowl. Add in chopped pepper. Add the paprika, mustard, honey, ketchup and a splash of olive oil. Season with a small pinch each of the salt and pepper and mix well. Spoon out a few tablespoons of the marinade and set it aside.

3. Add the chicken breasts to the bowl with the remaining marinade. Turn them over in the marinade so they’re well coated, cover with plastic wrap and leave to sit for 5 to 10 minutes or until the grill is ready.

To cook and serve your chicken
4. If using a grill pan, put it over high heat now to get it screaming hot.

5. Use tongs to transfer your chicken breasts onto the grill or grill pan. For chicken breasts about 1 inch thick, cook for about 5 minutes on each side, turning every minute and basting as you go, or until golden and cooked through. Spoon a little of the reserved sauce over each breast.

Serving suggestions:
Delicious served with Dante’s Loaded Potato Salad and sliced watermelon, or delicious sliced in sandwiches in some good-quality bread. Add some leafy lettuce and sliced tomato to give it a good crunch.

Tips from the kitchen:
• Citrus zest, including orange, lemon, and lime gives a dish loads of flavor without adding many calories. Chile and peppers also does the same job. Make your marinades ahead of time and store it in a jar so you don’t get tempted to use bottled sauces.
• Skinless chicken breasts are a lean protein – cook up some extras to use in sandwiches and salads for lunch.

Food safety:
• Store raw meat and fish on the bottom shelf of your fridge, and food that’s ready to be eaten whether it’s salad, cheese, dairy or cooked food on the shelves above. This is so the juices from the raw foods can’t drip onto cooked foods and cross-contaminate them.
• Use tongs to move the meat into the marinade and again into the pan. If you flip the meat with a spatula, be sure to wash it before you use it again to take the fillets out of the pan to avoid cross-contamination.

Here are some of Jamie’s Top Tips:

 This marinade can be used on other lean proteins such as shrimp, pork tenderloin or flank steak. If the outside of the meat or fish looks a dry, brush a little of the marinade over it whilst cooking.
• When zesting citrus fruit, use a Microplane or similar zester so you only remove the colored zest without digging into the bitter white pith underneath.
• When grilling you need to keep control the heat really carefully so the food cooks through properly before it starts burning on the outside. If your meat starts to char soon after putting it on the grill or in the pan, move it to a cooler part of the grill or turn the heat right down.
• If you’re doing this on the stovetop, it will work best in a well-seasoned cast-iron or non-stick grill pan.
• It’s good to have one side of the barbecue with fewer coals so it’s cooler. The coals are ready when the flames have died down.

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Ranch Chicken Pasta Salad

Posted on 17 June 2011 by noelskitchen

One of my favorite, easy summertime dishes is a pasta salad usually made with chicken. It’s inexpensive and my family loves it. I love the richness of the flavors and it’s perfect for any day of the week. I’ve found that making dishes like this is a great way to get in and out the the kitchen fast on days when the weather is warmer.

This past week, my dinner plan was to keep it cool in the kitchen and make some easy summer meals. And since I’ve reorganized the pantry to fit my needs a little better while I’m in the kitchen, I’ve been out in 30 minutes or less.

This recipe made more than six generous adult servings, it was indeed inexpensive and good.

Ranch Chicken Pasta Salad


1 Tablespoon olive oil
12 boneless & skinless Breast Tenders (faster to cook)
1 package spaghetti noodles
4 large tomatoes, chopped
1 cucumber, chopped
1 1/2 cups shredded Chedder and Colby Jack cheese mixed
1 bunch green onions, chopped
5 slices of bacon, cooked and chopped or crumbled
1 cup Ranch dressing


1 green or red bell pepper chopped if you have it on hand.
1 teaspoon dried parsley OR 1 Tablespoon fresh parsley for garnish


  • Bring a large stock pot of salted water to a boil.
  • In a large skillet over medium heat, add olive oil. Cook breast tenders until no longer pink and slightly brown 5-7 minutes. Remove and set on a plate with paper towel to cool. (You could season with a little salt and pepper if desired.)
  • Add pasta and cook according to package instructions, usually 8-9 minutes. Drain and rinse with cold water.
  • Add bacon to same skillet breast tenders were cooked in and cook until desired crispiness.
  • In a large salad bowl, add pasta, chicken, vegetables, bacon and dressing. Toss and serve.

Noel’s Quick Notes: This is a perfect dish to prepare a day ahead and let the flavors meld overnight in the refrigerator.

Noel’s Money Saver Tips:

  1. Bone the chicken yourself instead of buying packaged chicken tenders or cutlets. With a little practice, you’ll be able to do it quickly and save over one dollar per pound.
  2. Purchasing pre-shredded cheese from your local supermarket may be a convenience, but you will save money if you buy the cheese in block form and shred it yourself.

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Working Mom’s Make-Ahead Meals:BBQ Chicken Pizza

Posted on 18 May 2011 by noelskitchen

Let’s face it, we all have those moments where we don’t really feel like cooking and are tempted to call for take-out. We’re too exhausted from working all day, feeling a little under the weather or just don’t feel like cooking. My solution for feeling like this is to plan a meal my family enjoys that I can make in the slow cooker. I can be at work all day or stuck in bed with the flu and know that I can still feed my family at dinner time. Working Mom’s can worry less when they try to make meals ahead of time. With the ingredients I had on hand in the pantry and refrigerator, I made this great meal in a matter of minutes.

BBQ Chicken Pizza


  • 2 cups BBQ Chicken
  • 1 1/2 cups Mozzerella cheese, shredded
  • 1/2 cup green bell pepper, sliced
  • 1 Roma tomato, sliced
  • 1/3 cup red onion, sliced


  • Pre-cook the chicken breasts (I usually cook a whole bag and freeze what I’m not going to use)
  1. Place the shredded chicken in slow cooker.
  2. Add your favorite BBQ sauce (I added a Honey BBQ sauce to this recipe.)
  3. Add 1 cup water.
  4. Remove frozen pizza dough from freezer and place in a warm place to defrost and rise again.
  5. Cook on low setting for 4-6 hours (If your slow cooker has a timer setting, set the timer to start 4-6 hours before you get off work. You could also make the BBQ chicken the night before and refrigerate.)
  6. When you get home, pre-heat oven to 350 degrees. (Oven temperatures vary.)
  7. Roll out pizza dough and spread 1 1/2-2 cups of BBQ chicken on top of dough. Add cheese, topped with bell pepper, tomato and onion.
  8. Place on a pizza stone or baking sheet and bake for 15-18 minutes or until pizza crust is lightly brown.
  9. Remove from oven and place on a cooling rack for 5 minutes. Slice and serve.

Noel’s Quick Notes: You can use whatever toppings are your favorite for pizzas. These ingredients were what I had on hand. And remember,  a working mom can put dinner on the table in a matter of minutes that’s delicious and one the whole family will love!

Coming Up Next….A Guest Post from Sarah Morris: A Recipe for Sharing Time in the Kitchen with Your Children

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Chicken and Vegetable Calzones

Posted on 07 April 2011 by noelskitchen

This past weekend, I made 4 batches of pizza and bread dough for the week and used one batch for my Chicken and Vegetable Calzones. I originally created Chicken and Vegetable Pasties on the weekly menu  but I was so impressed by how easy this dough recipe came together, and how easy it was to make I decided on making Calzones.

Chicken and Vegetable Calzones


2 cups carrots, chopped
2 cups Yukon Gold potatoes, chopped
1 cup onion, chopped
2 cups seasoned shredded cooked chicken
2 Tablespoons butter or margarine
1/4 cup all-purpose flour
2 cups (8 ounces) shredded Cheddar cheese
1 batch of Pizza dough


  • In a skillet, saute carrots, potatoes and onion until tender. Set aside.
  • In saucepan, melt 2 Tablespoons butter. Add flour; cook and stir until mixture begins to bubble.
  • Gradually stir in milk; bring to a boil.
  • Cook and stir for 2 minutes. Remove from heat.
  • Stir in cheese until melted. Add cooked chicken and vegetable mixture. Set aside.
  • Divide Pizza dough into 8 equal pieces. Roll each piece into a ball, then use a rolling pin to make a 9″ circle, sprinkling a little flour if the pizza dough sticks to the pin or the board.
  • Transfer the pizza dough circle to a lightly sprayed cookie sheet. Spread chicken and vegetable mixture only one-half of the circle, leaving a one-inch margin without mixture around the edge.
  • Carefully fold the empty half of the circle up and over the chicken mixture, gently stretching the dough if necessary. Try not to get chicken mixture in the one-inch margin around the edge.
  • Pinch together the edges of the calzone firmly.
  • Brush calzones with an egg wash. Bake in a preheated 400 degree oven until done and slightly browned, approximately 13-16 minutes. The calzone will be extremely hot, so let it cool 15 minutes or so before eating. 

*The Calzones can always be made ahead of time and frozen in zip-loc freezer bags and pulled out when ready to use. Serve with a green salad.

*Extra Chicken and Vegetable mixture can also be frozen in zip-loc freezer bags to use the next time you make Calzones.


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Freezer Cooking:How To Shred and Freeze Chicken

Posted on 03 April 2011 by noelskitchen

My Philosophy on Freezing Cooking

There are very few times I don’t freeze. Some foods won’t keep as long as others, but most will freeze quite nicely for a reasonable period of time if packaged properly. To save space in your freezer, buy containers that will stack easily; freeze food in them and put one on top of another. Who says spaghetti sauce has to be frozen in a stand up container? It will freeze just as well and actually thaw faster if it is lying flat on a try inside a sealed zip-loc bag.

Make-Ahead Cooking Session

This morning’s cooking session started with a main ingredient that will be used for 3 different meals this week-Chicken. That may sound like a lot of chicken for the week, but when it’s on sale, I stock up and freeze. Three meals on the menu for the week are Chicken Pasties, BBQ Chicken Sandwiches and  Crockpot Chicken Enchiladas.

Freezer Shredded Chicken

I slipped two large bar pans of seasoned chicken breasts in the oven this morning while I continued prepping and cooking vegetables for my pasties. I seasoned it simply with salt, pepper and steak seasoning with garlic powder and then baked at 375° for about 45 minutes to an hour. The chicken was done by the time I finished with the vegetables and my homemade mushroom soup (recipe featured in this month’s newsletter.) It cooled while I cleaned up the kitchen, and then I shredded it, bagged it and stowed it in 2 cup portionsin the freezer. I reserved enough for my homemade chicken pasties. ( This recipe also to post later.)

Next Up: Weekly Meal Plan (Breakfast~Lunch~Dinner April 3-9, 2011)

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