Bloody Mary Chicken Food

BLOODY MARY

Steps:

• Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced. In a large pitcher, combine the rest of the ingredients except the vodka. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube. Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture. Add the vodka and chill. Serve in tall glasses over ice with a stick of celery.

FOODCHANNEL EDITOR

Steps:

• 1 With a sharp knife, cut the tips off the chicken wings and save the tips for stock. Slash the inside of the wing joint to help them cook more evenly, but don't cut them all the way through. 2 In a small bowl, mix together the rub ingredients. Sprinkle over the chicken wings, coating them evenly. 3 Prepare the grill for cooking over direct medium heat. Grill the wings, turning often, for 30 minutes, or until the wings are crispy and golden. 4 Meanwhile, mix the sauce ingredients together and set aside. Put the vodka in the freezer. Transfer the wings to an aluminum-foil pan. Pour the sauce over the wings, tossing to coat. Put the pan on the grill. Cover the grill and cook for another 30 minutes, tossing the wings after 15 minutes to coat. If the pan goes dry, add a small amount of beer to keep it from burning. Remove the wings to a plate, and drizzle with the sauce if there is any left. Serve with celery sticks and shots of ice-cold vodka. 5 Makes 15 servings

GRILLED BLOODY MARY CHICKEN

Steps:

• Mix together the sherry, vodka, vegetable juice, horseradish sauce, tabasco, worcestershire sauce, celery salt, onion flakes & lemon juice.
• Roll the chicken thighs in the Bloody Mary mixture, seal in a zip-loc bag & leave in the refrigerator overnight (if pushed for time, a 4hr soak is the minimum).
• If cooking outdoors - Grill the chicken pieces over a gentle barbecue - that point when the coals go very grey & the flames are just a memory is perfect.Start the meat with the skin-side down & leave for about 5-8 mins, then turn & keep a watchful eye in case they burn. They will take a further 8-10 minutes.
• Of if cooking indoors - Preheat grill to high, line pan with foil and cook thighs on a rack for 8-10 minutes per side, starting with skin side down.
• Test if it is cooked by cutting a thigh in half; there should be no sign of pink.
• Rest the meat for 5 mins somewhere warm before eating.
• You can make your own red sauce by boiling the remaining marinade in a saucepan and reducing until syrupy. Adjust the seasoning & add a dollop of honey. Excellent served with steamed rice and green salad.

BLOODY MARY CHICKEN WITH A KICK

Steps:

• Place chicken breasts into a slow cooker.
• Mix vegetable juice cocktail, celery, steak sauce, lemon juice, Worcestershire sauce, hot pepper sauce, brown sugar, horseradish, and celery salt in a bowl, stirring until brown sugar and celery salt have dissolved. Pour mixture over chicken; stir blue cheese dressing into mixture.
• Cook on Low for 8 hours.

SLOW COOKER BLOODY MARY CHICKEN

Steps:

• Rinse chicken with cold water and pat dry with paper towels. Remove any fat from the chicken and place in the slow cooker.
• Pour the Bloody Mary mix over the chicken breasts and add the chopped vegetables. Cook on low for 8 hours. Serve with rice or hot noodles.

BLOODY MARY CHICKEN

Steps:

• Saute the chicken breasts in 2 tablespoons of the butter.
• When golden brown, remove them to the crockpot.
• Add the rest of the butter to the skillet and saute the onions and cook them until tender.
• Sprinkle the flour over the butter and onion mix to form a paste, then add the tomatoes, brown sugar, steak sauce, celery, and the Bloody Mary Mix.
• When heated through, pour the sauce over the chicken breasts in the crockpot.
• Cover and cook on LOW for 8 hours.
• Serve Chicken and sauce over hot cooked noodles.

BLOODY MARY

Steps:

• Suggested garnishes: celery sticks, blue cheese stuffed olives, sliced banana peppers. small cooked shrimp, lime and lemon wedges, pickled green beans
• In a large pitcher, stir the tomato juice, vodka, horseradish, lime juice, Worcestershire and some Sriracha together until combined. Chill until ready to serve.
• To serve, cut a slice in a lime wedge and rub it around half of the rim of 4 Collins glasses. Pour some seafood seasoning on a plate and dip the wet rims into the spice to adhere. Fill the glasses with ice and the chilled Bloody Mary, and garnish as desired.

BLOODY MARY CHICKEN & RICE

Steps:

• Making the Chicken: In a large resealable plastic bag or a large covered bowl, combine chicken, Bloody Mary mix, prepared horseradish and Worcestershire; chill for at least 2 hours, turning bag occasionally.
• Prepare grill for low heat.
• Remove chicken from marinade.
• Grill chicken until tender, 10-15 minutes.
• In a small saucepan, bring marinade to a boil over medium heat; transfer sauce to a serving pitcher and set aside.
• Making the Rice.
• In a medium skillet, melt butter over medium-high heat.
• Add onion and celery to the skillet; cook for 5 minutes.
• Add rice and spaghetti; stir until rice is golden, about 3 minutes.
• Add hot water, a little at a time, to the skillet; stir in bouillon cubes, bay leaf, 1 teaspoon lime zest and pepper.
• Bring rice mixture to a boil, stirring until bouillon cubes are dissolved.
• Reduce heat to low; cover skillet and simmer rice until tender, about 15 minutes.
• Remove bay leaf; stir in remaining lime zest.
• Serving the Chicken and Rice.
• Transfer rice to individual plates; top with chicken.
• Garnish with celery leaves and lime wedges; serve with reserved sauce.

BLOODY MARY OVEN FRIED CHICKEN

Steps:

• Combine chicken and bloody Mary mix in a large bowl; cover and refrigerate overnight.
• In a mixing bowl combine crushed corn flakes, oregano leaves, cumin, chili powder, paprika, onion powder, garlic powder, salt and pepper.
• Drain chicken and dredge in mixture. Arrange chicken in a baking pan which has been coated with Pam butter favor spray.
• Bake at 350° for 50 to 60 minutes.