Showing Tag: " chicken" (Show all posts)

Pomegranate Stew with Chicken

Posted by Jaide Reina Jones on Sunday, July 1, 2012, In : Cajun Recipe 

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 pounds chicken legs, cut up
  • 1 white onion, thinly sliced
  • 1/2 pound walnuts, toasted and finely ground in a food processor
  • 1 teaspoon salt
  • 4 cups pomegranate juice
  • 1/2 teaspoon cardamom (optional)
  • 2 tablespoons sugar (optional)

Directions

  1. Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to ...
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Chicken & Bacon Shish Kabobs

Posted by Jaide Reina Jones on Monday, June 11, 2012,

Ingredients

  • 1/4 cup soy sauce
  • 1/4 cup cider vinegar
  • 2 tablespoons honey 
  • 2 tablespoons canola oil
  • 10 large mushrooms, cut in half
  • 2 green onions, minced 
  • 3 skinless, boneless chicken breast halves - cut into chunks
  • 1/2 pound sliced thick cut bacon, cut in half
  • 1 (8 ounce) can pineapple chunks, drained
  • skewers

Directions

  1. In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refr...
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Cherokee Chicken

Posted by Jaide Reina Jones on Saturday, November 6, 2010, In : Cajun Recipe 
4 chicken breasts, skin removed
2 tbsp. butter or oil
1 med. green pepper, chopped
2 tbsp. minced onion
2 tbsp. sweet vermouth
1 (14 oz.) can jellied cranberry sauce
Salt and pepper to taste


Brown chicken breast in butter or oil. Remove chicken breast from pan. Saute green pepper and minced onion. Add vermouth and cranberry sauce. Cook on high 5 minutes. Return chicken to pan. Reduce to simmer for 35-40 minutes, turning chicken and occasionally stirring.




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Jalapeno Chicken

Posted by Jaide Reina Jones on Sunday, October 31, 2010, In : Cajun Recipe 

Ingredients:

  • 6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
  • 1 (16 ounce) bottle Italian dressing
  • 3 fresh jalapeno peppers, halved lengthwise and seeded
  • 1 (3 ounce) package cream cheese, softened
  • 6 slices bacon
  • toothpicks
Directions:

  1. Place chicken breasts in a dish with the Italian dressing. Cover, and marinate in the refrigerator at least 2 hours.
  2. Preheat the grill for high heat.
  3. Stuff each jalapeno half with cream cheese. Roll chicken breasts around ...

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Drunken (Beer Butt) Chicken

Posted by Jaide Reina Jones on Sunday, October 3, 2010, In : Cajun Recipe 
Ingredients
* 1 - 4 Lb. Fryer Chicken
* 1/2 Can of Beer (16 oz)
* 1 tbs salt
*1/2 tbs ground black pepper
* 4 tbs Cajun Seasoning (Recipe in Blog Section)
* Vegetable Oil
* Non-stick Cooking Spray
* Olive oil
* clove of garlic

Directions:

1. Open the can of beer and drink half the can.
2. Cut the clove of garlic, and put it in the beer can. Add the salt and pepper and 2 tbs Cajun seasoning to the beer can. Spray the Cooking Spray on the beer can so the chicken doesn't stick to it.
3. Rinse the chicken wit...
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Cajun Bourbon Chicken

Posted by Jaide Reina Jones on Wednesday, September 15, 2010, In : Cajun Recipe 
Ingredients:
1 1/2 LB. of Thigh Meat or Dark Meat (cut in bite size chunks)
2 Tbsp. Teriyaki Sauce
1/2 tsp. Worcestershire Sauce
1/2 tsp. Garlic Salt
1/2 tsp. Ginger Powder
3 Tbsp. Brown Sugar
1 Tbsp. Granulated Sugar
1 C. White Grape Juice
1/2 C. Bourbon
1/4 C. water
Directions:

1. Mix teriyaki sauce, Worcestershire sauce, garlic salt, ginger, brown sugar 1/2 cup white grape juice and bourbon. Stir until thoroughly blended. Pour 1/3 sauce on chicken pieces and mix. Refrigerate for 3 hours or best overni...
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About Me


Jaide Reina Jones Hi there! I am a New Orleans native now living in Lake Charles! I started cooking when I was 5 years old & have loved it from that very first day. When I am on stage (in the kitchen), my accent flows as thick as gumbo roux and I toss out one-liners as easily as I toss shrimp into my big black cooking pot. My clients laugh, learn and after I'm done get to eat the “show” – a meal that could include crawfish, alligator, crab, shrimp or other justly famous Louisiana delicacies. I have served my spicy Cajun fare to senators and congressman, movie stars and music luminaries. I am available for travel but only in the U.S. I am also open to be hired on to be your Sultry Chef!! "Y'all come back now, ya hear!"
 
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