Indian Chicken Tikka Masala

This is a best-of modification of three recipes I’ve tested online. Chicken Tikka Masala is heavily British-influenced – it is not a recipe culturally-tied to native India.
Enjoy – this is one of my favorites.

Read Full Post »

Mike’s Grilled Chicken and Green Chili Enchiladas

Here’s a great, savory enchilada recipe featuring grilled chicken and my special Tequila marinade. You can find the canned Hatch chilis in most southwest markets – otherwise order them online.

Read Full Post »

Sesame Chicken with Ginger and Scallion

I experimented with refining this recipe after reviewing three different versions – the main basis being Chef Tyler Florence’s dish featured on Food Network. With all due respect, Tyler’s has way too much sodium and sugar, and is overpowered by the sesame oil in the sauce. This version finds a better balance for my taste [...]

Read Full Post »

Buffalo Chicken Dip

I got this recipe from a friend over Christmas and was amazed how simple the preparation was. A definite show-stopper.

Read Full Post »

Bangkok Thai Chicken

Here’s one for dedicated Thai foodies; this recipe is quite hot and a traditional favorite. I really dig making this on the outdoor charcoal grill with my 14-pound cast-iron Lodge wok. The results are fantastic, it doesn’t heat up the house and cleanup is a snap.

Read Full Post »

Marinated Italian Grilled Chicken Breasts

This is such an easy way to elevate plain-old chicken. The marinade infuses the meat and makes it super-juicy, even on the grill. Pair with garlic pasta, sliced on a salad or focaccia bread.

Read Full Post »

Mike’s Flatiron Rub

An all-purpose rub that goes well on chicken, steak or ribs.

Read Full Post »

Classic Chicken Booyah

This is a regional recipe you will not find anywhere outside of Northeast Wisconsin. It hails from Belgian settlers who traditionally cooked it in large quantities over an outdoor fire. Here is a much more manageable version for home use.

Read Full Post »

Chinese Lemon Chicken

Here’s a great Chinese recipe that surpasses any takeout meal. Using a wok effectively with controlled high heat takes a bit of practice – but the results are fantastic. Take care not to stir the chicken too much when frying, or the batter will flake off.

Read Full Post »

Chicken Marsala

Oh how I love this recipe. I was first introduced to it in Milwaukee about seven years ago. I’ve kicked myself ever since for not trying it sooner.
This is a best-of combination of four different versions. If your sauce gets too thick, simply add a little more chicken stock.

Read Full Post »