Welcome to the poultry and fish recipe page! We hope you'll find some wonderful suggestions for dinner. For more ideas, see the Recipe page. For support, questions, encouragement, and more recipes, see our homemaking support message boards.
Also see Beef and Pork Main Dish recipes, Other Main Dish recipes, Vegetarian dishes, Crockpot Cooking for more tasty meals.
Cathe: The main thing is not to overcook them, but we all get nervous about not cooking our meat thoroughly when we don't grow and process it ourselves. I've put the breasts in a casserole dish and covered them with orange juice or water and lemon and covered the pan tightly to prevent steam escaping. Bake it until you're ready to eat (or until the chicken is done.) I also like to simmer-stir chunks of it in a little water or broth in a pan on the stovetop, which allows you to see when it's done. We eat chicken in a lot of other things...soup, stews, pot pies, fajita/burritos, and casseroles.
Laurajean: If you are wanting just plain chicken (no sauce or gravy - just want them cooked to use in other recipes), put them in the crock pot, drizzle a little bit of olive oil, a little bit of water, and whatever seasonings you like (garlic, onion, basil, etc) slow-cook them all day. They will be tender and juicy.
Posted by Laurajean
2 Cans (15 oz each) great northern beans, rinsed and drained
2 jars (16 oz each) picante sauce
4 cups cubed, cooked chicken
1 to 2 tsp ground cumin
Shredded Monterey Jack Cheese (optional)
In a saucepan, combine beans, picante sauce, chickn and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Sprinkle individual servings with cheese. Yield: 6 servings.
Posted by Laurajean
1 lb boneless skinless ckn breasts, cut into 1/2 in. cubes
1 med onion, chopped
1 1/2 tsp garlic powder
1 Tbs veg oil
2 cans (15.5 oz each) great northern beans, rinsed and drained
1 can (14.5 oz) ckn broth
2 cans (4 oz each) chopped green chiles
1 tsp salt
1 tsp ground cumin
1 tsp ground oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup sour cream
1/2 cup whipping cream
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 min. Remove from heat; stir in sour cream and cream. Serve immediately. Yield: 7 servings
Posted by Laurajean
1 lb boneless skinless chicken breasts, cubed
1 med onion, chopped
1 garlic clove, minced
1 tbs veg oil
1 1/2 cups water
1 can (15 oz) white kidney or cannelini beans, rinsed and drained
1 can (11 oz) whole kernel white corn, drined OR 1 1/4 cups frozen shoepeg corn
1 can (4 oz) chopped green chiles
1 to 2 tsp ckn bouillon
1 tsp ground cumin
In a large skillet, saute chicken, onion and garlic in oil until onion is tender. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 7-8 hrs or until ckn juices run clear and flavors are blended. Yield: 8 servings
Posted by Laurajean
1 med onion, chopped
1 jalapeno pepper, seeded and chopped (optional)
2 garlic cloves, minced
1 Tbs veg oil
2 cans (15 oz each) great northern beans, rinsed and drained
4 cups ckn broth
2 Tbs minced fresh parsley (I prefer cilantro)
1 Tbs lime juice
1 to 1 1/4 tsp ground cumin
2 Tbs cornstarch
1/4 cup cold water
2 cups cubed chicken
In a large saucepan, cook onion, jalapeno and garlic in oil until tender. Stir in beans, broth, parsley, lime juice and cumin; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Combine cornstarch and water until smooth; stir into chili. Add chicken. Bring to a boil; cook and stir for 2 min or until thickened. Yield: 6 servings.
6-8 pieces boneless chicken breast
8 slices Swiss cheese
1 can cream of chicken soup
3 cups crouton stuffing mix
1 stick melted butter (1/2 cup)
Place chicken in 9x13 baking dish. Place cheese slices on top. Mix soup with 1/4 can of water and pour over chicken and cheese. Mix stuffing with melted butter and spread on top of chicken. Bake for 1 hour at 325.
Posted By: Allie
2 pineapples (4 servings)
2 1/2 to 3lbs chicken frying pieces (chunks)
3 tbsp vegetable oil
1 8oz can Hunt's tomato sauce
1/4 cup cider vinegar
1/4 cup light corn syrup
1/2 tsp salt
1/8 tsp pepper
1/4 cup light brown sugar packed
1 tbsp corn starch
2 1/2 cups hot cooked rice
Cut pineapple in half lengthwise
Remove pineapple fruit from shells leaving walls 3/8" thick
Cut pineapple into bite size chunks, pour off juice reserving 1/4 cup
In 12" skillet brown chicken in oil
Drain fat, while chicken browns, combine reserved juice with hunt's sauce, vinegar, corn syrup, salt and pepper in sauce pan.
Stir in brown sugar mixed with corn starch, simmer until clear and thickened, stirring constantly. Add pineapple chunks to chicken in skillet,
Pour sauce over all, cover and simmer for 15 minutes.
To serve arrange in pineapple shells, serve with hot cooked rice. 4 servings. Can put rice in shells first.
Posted By: TN Lizzie
2 chicken breasts, each about 14 oz., halved
1/2 cup chopped celery
1 medium onion, chopped (about 1/2 cup)
1 tbsp. paprika
1/2 tsp. salt
1/4 tsp. white pepper
2 cups water
2 tbsp. butter or margarine
2 tbsp. flour
1/4 tsp. bottled gravy coloring
Little Tea Shop corn sticks (see recipe)
Combine chicken with celery, onion, paprika, salt, pepper and water in a large frying pan. Heat to boiling. Cover. Simmer 40 minutes or until chicken is tender. Remove from broth. Strain broth into a 2-cup measure. Melt butter or margarine in a small saucepan. Stir in flour. Cook, stirring constantly, until bubbly. Stir in 1 cup of broth. Continue cooking and stirring until gravy thickens and boils 1 minute. Stir in gravy coloring. Keep hot. Remove skin and bones from chicken breasts. Slice meat. Place two corn sticks on each serving plate. Top with sliced chicken, then two more corn sticks, sandwich style. Spoon gravy over all. Serves 6.
LITTLE TEA SHOP CORN STICKS
1 1/2 cups white corn meal
1/2 cup sifted all-purpose flour
1 tsp. sugar
1 tsp. salt
1/2 tsp. baking soda
2 eggs, slightly beaten
1 1/2 cups buttermilk
1/2 cup melted shortening
3 tsp. baking powder
Preheat oven to 400 degrees. Grease corn stick pans with 1/4 cup melted shortening, then heat pans in oven while mixing batter. Mix corn meal, flour, sugar, salt and baking soda in a large bowl. Stir in eggs and buttermilk just until mixture is evenly moist. Stir in 1/4 cup of the melted shortening. Spoon batter into pans. Bake in 400 degree oven 10 minutes or until crusty and lightly golden. Remove from pans. Serve hot. Makes 2 dozen.
1/2 cup chopped celery
1/2 cup chopped onion
4 oz. canned mushrooms, drained
4 oz. margarine
4 tbsp. flour
1 qt. chicken stock
1 hard-cooked egg, grated
4 cups cooked chicken or turkey, chopped
1 1/3 tsp. salt
1/4 tsp. pepper
2 tbsp. chopped pimiento
2 tbsp. chopped parsley
Saute celery, onion and mushrooms in margarine until soft but not brown.
Stir in flour and cook for a minute. Then add chicken broth and cook until thick. Add egg, turkey or chicken, salt, pepper, pimiento and parsley. Serve over cornbread or rice. Serves 8.
Posted By: Carli3
1 package chicken parts or whole chicken cut up
celery salt to taste
salt and pepper to taste
garlic salt to taste
onion salt to taste
parmesan cheese
parsley
1 1/2 C. Cooked Rice
Heat oven to 350-375 . In a 9x13 dish melt a few globs of butter in heated oven...enough to coat all the chicken. Be liberal with it! :-) Add chicken to dish coating both sides with melted butter. Season with all of the above mentioned seasonings. Cook for 1 hour. Meanwhile, cook rice.
At the 1 hour mark, take out the chicken and add the rice to the dish mixing in all the juices. Put chicken back in, uncooked side up. Re-season and cook 1/2 hour longer.
Posted By: Bobbi
1 cup rice (brown or white)
1 small onion, chopped
1 green pepper, chopped
1 can rotel tomatoes (tomatoes with green chilies)
1 garlic clove, minced
Chicken (thighs, legs or whole cut, breasts-whatever you prefer)
1 Tablespoon Olive Oil (or enough to coat bottom of pan)
Heat oil in large frying pan, add onion and until tender. Add rice. Brown rice and add garlic. Remove rice and brown Chicken (might need to add a little more oil) After chicken has browned, stir in rice and rotel and a cup or so of water (depending on how soft you want rice) Bring to boil. Cover, continue to cook on low for about 30-45 minutes or until chicken is tender and cooked.
Chicken cuts (legs, thighs, whole chicken cut up) whatever you have on hand.
Seasoning:
1 c. Parmesan Cheese
1/4 tsp Paprika
1/4 salt to taste
1/2 tsp garlic powder
mix all dry ingredients into a bowl
place chicken on cookie sheet and spoon on parmesan mixture. Bake at 375 degrees for about 40 minutes. While chicken is cooking, use your rice cooker and make some Rosemary rice with fresh rosemary or dried. I have a few bushes, so I use it fresh.
Rice:
4 c. Water
2 c. Rice
2 T. Butter
1 tsp salt
2 T. Fresh rosemary
Cook as usual in rice cooker
Posted By: Bobbi
1 whole chicken, boiled and deboned
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel diced rotel tomatoes and chiles
corn tortillas cut or torn into pieces (here you can use doritos, corn chips, or flour tortillas)
1 package Velvetta shredded cheese
1 8oz package cheddar cheese, shredded
3-4 green onions chopped (optional)
1/4 cup green or red peppers chopped (optional)
In a mixing bowl, combine soups and rotel tomatoes together-set aside. In a casserole dish, spray with non stick spray, take corn tortillas and layer the bottom of the dish. Spread some of the chicken over the top of these. Pour some of the soup mixture with of the chicken and sprinkle with onions and peppers and cheese. Continue layering like this with all the ingredients, including tortillas, using both cheese for the top. Bake at 350*F for 30-45 minutes, until hot and bubbly, covered, uncovering the last 10 minutes.
Posted By: Laura in MO
1 can (10.3/4 oz.) Campbell's Cream of Mushroom Soup
1/2 C milk
1 Small onion, finely chopped
1/4 C Grated Parmesan cheese
1/4 C sour cream
1 1/2 C cubed cooked chicken or turkey
1 small zucchini, cut in half lengthwise, then sliced
1 1/2 C hot cooked very thin spaghetti
Mix soup, milk, onion, cheese and sour cream. Add chicken, zucchini and spaghetti. Toss to coat. Spoon into 1 1/2 qt. casserole. Bake at 375 F for 30 min. or until hot.
Posted By: Linda1952
2 cups chicken broth
2 cups uncooked instant white rice
1 egg, slightly beaten or 1/4 cup egg beaters
1 (16 ounce) bag frozen mixed vegetables
1 (6 ounce) boxed chicken stuffing mix
1 ( 10 3/4 ounce) can condensed cheese soup
1/2 cup tomato juice
1/2 cup sour cream
2 chicken breast cooked till tender (in pot of water) then
cool and break apart into pieces.
Preheat oven 350 degrees. Spray a 2 quart casserole dish with nonstick cooking spray. In a medium pot, add broth bring to a boil. Add rice and cook according to package directions. Let cool and stir in beaten egg.
Cook frozen mixed vegetables till done , drain and set aside.
Prepare stuffing mix according to box directions and set aside.
In a large mixing bowl whisk together cheese soup, tomato juice
and sour cream. Stir in vegetables and chicken. Place rice in prepared dish, pressing some of the rice up the sides of the dish to create a nest. Spoon in vegetable-chicken mix. Top with stuffing . Bake 30 minutes.
Serves 4.
Posted By: Linda1952
6 boneless skinless chicken breast halves
1/3 cup flour
2 Tbsp. olive oil
2 Tbsp. butter
1 tsp. chopped garlic
1 cup or more sliced mushrooms
1/2 shredded carrot
1 (14 1/2 ounce) can chicken broth or measure cubed broth to 14 1/2 ounce
1/4 cup dry white wine
pepper
Pound chicken with a meat mallet to 1/4 inch thickness; coat with flour.
In a 10 inch skillet over medium heat cook garlic in oil and butter.
Cook chicken 2 or 3 pieces at a time, until browned. Remove
chicken; add mushrooms and carrots to skillet. Cook until tender. Stir in broth, wine and pepper. Scraping to loosen browned bits. Return chicken to skillet. Reduce heat to low; cover and simmer 15 minutes or until chicken is fork tender. Serves 6.
Posted By: Emma at the Lake
Place 2 to 4 pounds of chicken in a crockpot.
Mix the following in a small bowl:
1/2 cup soy sauce
1/2 cup sugar
1/4 teaspoon garlic powder
3/4 tsp. ground ginger
1 1/2 tablespoons vinegar (I've used rice vinegar and white vinegar)
2 tablespoons olive oil
Pour sauce over chicken. Cook on low at least 6 hours-longer won't hurt. Thicken the sauce if desired before serving. The longer it cooks, the thicker it gets. If you haven't used boneless chicken, be sure to debone it and take the skin out before serving. I usually serve this over rice along with egg rolls and steamed veggies (broccoli or fresh green beans) on the side.
Posted By: Mimi
Wash, skin 1 whole chicken. Place in med - large sized pot and cover with water; add 1 medium chopped onion, 4-5 carrots, 2-3 celery stalks, 2-3 bay leaves, salt, pepper. Bring to boil, lower heat, cover pot and simmer for about 35-40 minute, until meat pulls easily from the bone. Remove pot from heat and allow to come to room temperature *NOTE: Allowing the chicken/stock to cool like this is the true secret of great-tasting chicken and stock. Remove chicken from stock, pull meat off bones and put aside. Remove onion, carrots, celery, bay leaves and discard.
Place chicken stock back onto stove and bring to boiling. Springkle large cutting board OR a sheet of waxed paper or aluminum foil with flour.
Open 2 cans of CHEAPEST brand, plain (not buttermilk) refrigerated biscuits. Roll out biscuits on floured surface until about 1/4" thick. Then, using kitchen shears or a serrated knife, cut each biscuit into small pieces. (I cut each biscuit into approx. 1" strips, then cut each strip into 4-5 pieces). Set aside.
When all the biscuits have been cut into pieces, drop a handful into the boiling broth, stir, and repeat. When all the dumpling pieces have been added, turn heat down to low and allow dumplings to cook for about 5 minutes. Taste for doneness and if necessary, cook a few minutes more. (The length of cooking time will depend on how large the individual biscuit pieces are cut, practice will help you with figuring this out.)
Place chicken meat back into pot w/dumplings and allow to simmer slowly for about 5 more minutes.
* If the broth is too 'thick', you might want to add a bit of milk - preferably evaporated or whole milk OR 1/2 - 1 can of Cream of Chicken soup. If the broth is too thin, you may want to add just a Tbs. or so of flour. Adjust seasonings...salt and pepper to taste, and serve.
After typing this and reading back over it, it really sounds like a lot more work than it actually is. After you do this a couple of times you won't even need to read the recipe.
Posted By: Emma at the Lake
Bring 2 quarts of water to a boil in a large pot. Add the chicken, 1 tsp. salt, 1 small onion, chopped, 2 stalks of celery, chopped, 1 clove of garlic, peeled and quartered, and 1 bay leaf. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one-third. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating stuff. You only want the stock and the chicken, so toss everything else out.
Pour 6 cups of the stock back into the pot (keep any leftovers for another recipe or freeze). Add 1 teaspoon coarsely ground black pepper, 1/2 teaspoon salt, and 1 tablespoon of lemon juice. Reheat stock over medium heat while preparing dumplins.
Dumplins:
2 cups all purpose flour
1 tablespoon baking powder
1 1/4 tsp. salt
1 cup plus 2 tablespoons milk
For dumplins, combine ingredients in a medium bowl. Stir well until smooth, then let the dough rest for 5 to 10 minutes. Roll the dough onto a floured surface about 1/2 inch thick.
Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplins will swell and then slowly shrink as they partially dissolve to thicken the stock into a gravy. Simmer for 20 to 30 minutes until thick. Stir often.
While stock is thickening, remove chicken from the bone. Cut into bite size pieces. Discard bones and skin. Drop chicken into broth and continue to simmer for another 5 to 10 minutes. Don't stir too vigorously or the chicken will shred and fall apart.
Posted By: lisa
Get some chicken breasts. A box of Bisquick (follow the dumpling recipe). I use chicken broth instead of water (you might need 2 cans) Those are the best dumplings! Then serve them separate...the dumplings will make their own gravy! I just bake the chicken breasts.
Posted By: angeladawn
1 whole chicken cooked, deboned and stock saved (cook in 1 tsp poultry seasoning & 3 tbsp salt for best flavor)
5 cups water
1/2 cup milk
3 celery stalks
1 large onion
1 small bag frozen mixed vegetables
1 can chicken gravy (I usually use a little of the stock and make my own)
Saute celery and onions and add to all other ingredients (including what you have in your pot from cooking the chicken - should be around 2-4 cups of broth) into a large cooking pot and simmer. Do not add milk until right before you are ready to add your dumplings. Make dumplings (see below):
2 cups Bisquick
2/3 cup milk
1/4 tsp salt (opt)
mix together into a thick bisquit dough. You may have to add a little more Bisquick. Roll into 1/2 inch balls. When stew comes to a gentle boil, turn down heat to med-low and add uncooked dumplings. Cook for 10 minutes, then cover and cook an additional 10 minutes.
This recipe makes fluffy dumplings. If you prefer chewy dumplings, you can substitute the Bisquick with canned refrigerator bisquits that have been cut into fourths.
Posted By: Wendy
I boil a whole chicken till tender. Remove from pot and let cool. Debone. Add back to broth, then I add probably 3-4 chicken bouillion cubes and let boil. I add frozen mixed veggies, basil, orgenano, course garlic salt, pepper. And simmer for about an hour or so. At the end I mix up so dumplings Bisquick if I have it if not homemade.Plop them in a simmmer for 15-20 more minutes.
Posted By: Tara in TN
I usually use 4 bone-in chicken breasts with skin- boil then pick off meat set aside. In the leftover broth (pick out chunks of whatever's in there) I put about 2-3 more cans of chicken broth and add seasoning- all poultry stuff- marjoram, thyme, sage salt and pepper. Bring to a low rolling boil add dumplings one at a time
Dumplings:
3 cups flour (self rising)
1/2 cup vegetable oil or 1/2 c. buttter cut up- try both and see which you like best- we usually use the oil.
1/2 c- 1 c. whole milk (test consistency- you want it doughy but able to roll out like biscuit dough)
You can add seasoning to the dumplings as well if you like- but they usually suck up what's in the broth.
Roll them out and cut in 2 inch squares- drop them one at a time to broth. Cover and let cook about 25 minutes- adding cut up chicken and if you want a thicker soup- add some roux- by melting butter in sauce pan with equal amounts of flour until light brown- add 1 c. milk and when it becomes gravy like you can add it to your broth- it helps thicken up the soup and makes it creamy.
Posted By: Charity
This is something you can make ahead and freeze to cook later.
1 very large bag nacho tortillia chips
1 16 oz sour cream
2 cans undiluted cream of chicken soup
3 cans stewed tomatoes with green chilies
cheddar cheese
1 whole deboned chicken
Mix sour cream, soup, and tomatoes in bowl--put a small amount on the bottom of a 9x13 cake pan, then crush a handful or so of chips and place next, then the chicken, then sauce then cheese then start over until pan is full. Bake 350 until hot and bubbly.
1 tablespoon grated lemon zest
1/3 cup fresh lemon juice
2 tablespoons olive oil
1/4 cup + 2 tablespoons chopped fresh herbs, such as thyme, rosemary, parsley, basil and/or oregano
Salt and Pepper to taste
1 31/2 pound fryer chicken, cut up
25 garlic cloves
3/4 cup chicken broth
In a small bowl, stir to combine, the lemon zest, lemon juice, olive oil, 1/4 cup of the herbs, and salt and pepper.
Preheat oven to 425 F. Arrange the chicken pieces in a roasting pan, and pour the lemon-herb mixture over. Arrange the garlic cloves all around the chicken, stirring them to coat with the mixture. Roast for about 45 minutes, or until the chicken pieces are golden brown.
Remove the chicken from the pan. Add the broth to the pan and place on top of the stove over medium-high heat. Stir to scrape up the browned bits from the bottom of the pan, while smooshing the roasted garlic to thicken the sauce slightly. I like to transfer the chicken to a platter, pour the sauce over the chicken and then, garnish with the remaining 2 tablespoons herbs and lemon wedges.
A plate of ripe tomatoes, good mozerella (sliced and alternate on the plate), a bit of chopped basil and thinly sliced red onion makes a delightful and pretty salad.
Posted By: Bobbi
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5-6 limes)
1/2 cup freshly sqeezed orange juice (2 oranges)
1 Tablespoon chili powder
1 Tablespoon minced fresh jalapeno (1 pepper seeded)
1 Tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat grill with coals and brush with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper*, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.
Posted By: Michele B
4 chicken breasts
1/2 cup of heavy cream
1/2 cup all-purpose flour
1/8 teaspoon cayenne pepper
1/2 teaspoon paprika
Salt and pepper, to taste
1/4 cup vegetable oil
1 onion
2 small garlic cloves
1 cup sour cream
1/2 cup chicken stock
1/4 chopped green onions, including green part
Clean chicken breasts and dry well. In a shallow baking dish, combine the flour, cayenne pepper, paprika, salt, and pepper. Dredge chicken breasts in cream then in flour mixture to coat. Shake off excess. In a large skillet heat 1/4-inch vegetable oil over medium heat. Add chicken and brown well, about 2 minutes on each side. Remove from pan and set aside. Pour excess oil from pan, leaving a thin layer. Add onions and garlic, saute, stirring occasionally, until translucent, about 3 to 5 minutes. In a bowl combine sour cream, chicken stock and green onions and mix well. Transfer chicken back to skillet, pour sour cream mixture over it. Bring to a simmer and cook, covered, until done, about 10 minutes.
Posted By: Pam-CO
Serves 4.
2-1/2 cups fresh sliced mushrooms
4 skinless, boneless chicken breasts
2 eggs, beaten
1 cup Italian seasoned bread crumbs
2 tablespoons butter
6 ounces mozzarella cheese, sliced (I used shredded)
3/4 cup chicken broth
2 cups cooked rice or noodles
Preheat oven to 350 degrees. Place half of the mushrooms in a 13x9 inch pan. Dip chicken into beaten eggs and roll in bread crumbs. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan. Bake at 350 for 30 to 35 minutes. Serve chicken over hot cooked rice or noodles.
Posted By: C. Jane
4 skinless, boneless checken breast halves
2 cans (14 1/2 oz. each) Del Monte Italian Recipe Stewed Tomatoes
2 Tbsp. cornstarch
1/2 tsp. oregano, crushed
1/4 cup grated Parmesan cheese
Place chicken breasts in baking dish. Cover with foil; bake 20 min. at 425F. Remove foil; drain. Combine tomatoes, cornstarch and oregano in saucepan. Cook, stirring constantly, until thickened. Pour sauce over chicken; top with cheese. Return to oven; bake, uncovered, 5 min. or until chicken is done. PREP AND COOK TIME: 25 min. SERVINGS: 4
Posted By: C. Jane
3 whole meduim chicken breasts (2 1/4 lbs.)
6 thin slices boiled ham
6 thin slices Swiss cheese
1 medium tomato, peeled, seeded, chopped
dried sage, crushed
1/3 C fine dry bread crumbs
2 tbsp grated Parmesan
2 tbsp snipped parsley
1/4 C butter or margarine, melted
Skin, halve and bone chicken. Pound chicken with meat mallet until forms rectangle about 1/8 in. thick. Place ham slice and cheese slice on each cutlet, trimming to fit within 1/4 in. of edges. Top with chopped tomato; sprinkle with sage. Fold in sides; roll jelly roll style. Press to seal. Combine bread crumbs, Parmesan, parsley. Dip chicken in butter. Roll in crumbs. Bake 350F for 40-45 min. Serve on platter; stir remaining mixture in pan and spoon over chicken. Serves 6 Calories: 350 Fat: 19g
Posted By: C. Jane
4 chicken breasts, split, boned, skinned
Swiss Cheese
1 can cream of chicken soup
1/2 C medium dry sherry wine
2C Pepperidge Farm herb stuffing
1 1/4 stick of butter
Place chicken in shallow glass baking dish. Cover each piece of chicken with 1 piece of Swiss cheese. Mix cream of chicken soup and sherry wine together, then spoon over chicken and cheese. It should cover all. Top with Pepperidge stuffing and melt 1 1/4 stick of butter. Drizzle melted butter over stuffing. Bake at 350F for 1 1/2 hours.
Posted By: laurajean
1 1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1/4 tsp lemon-pepper seasoning
6 bone-in chicken breast halves, skin removed (I have also used boneless)
1 can (10 3/4 oz) cream of chicken soup, undiluted
1 cup sour cream
1/2 cup white wine or chicken broth
1/2 lb fresh mushrooms, sliced
Combine the first 4 ingredients; rub over chicken. Place in a greased slow cooker. In a bowl, combine the soup, sour cream and wine or broth; stir in the mushrooms. Pour over chicken. Cover and cook on low for 6-8 hours or until chicken juices run clear. Thicken the sauce if desired (I usually add 2 Tbs quick cooking tapioca to the sour cream sauce and it will thicken as it cooks. Or you can thicken with flour or cornstarch after it cooks.)
Posted By: Sherri
cooked chicken breast, chopped
1 lb. Velveeta or Velveeta Light, cubed
1 can Rotel (I use Milder)
1 can reduced fat cream of mushroom soup
12 oz. spaghetti
Mix soup & rotel; add spaghetti that has been cooked & drained. Add Velveeta & chicken; mix well. Place in a casserole dish & bake @ 350 for 30 minutes or until bubbly.
Posted By: Michele B
2 bone-in skinless chicken breasts (about 1 3/4 pounds)
4 cups chicken broth, low-sodium canned or homemade
2 tablespoons olive oil
3 large carrots, sliced into 1/2-inch rounds, (1 1/2 cups)
8 button mushrooms, quartered
2 ribs celery, sliced into 1/2-inch pieces
12 ounces baby or small turnips, peeled halved or quartered if large (1/2 cup)
Kosher salt
1 cup frozen pearl onions, thawed
1/4 cup all-purpose flour
1 tablespoon minced parsley
2 teaspoons minced fresh dill
1/2 teaspoon finely grated lemon zest
Freshly ground black pepper
3 sheets phyllo dough
Olive oil spray
Paprika
Spray 4 (8-ounce) ramekins with the olive oil spray and set aside.
Put the chicken breasts in a medium saucepan, add the broth (it should just cover the chicken), and bring to a boil. Cover, turn the heat very low, and cook the chicken very gently until just firm to the touch, about 15 minutes. Remove chicken from the broth reserving the broth. When the cool enough to handle, shred or dice the chicken into large bite-size pieces, discarding the bones. (If some of the pieces are still a bit pink, don't fret, it finishes cooking in the pie.) Preheat oven to 400 degrees F.
Heat the oil in a heavy non-stick skillet over medium-high heat. Add the carrots, mushrooms, celery, turnips, season with salt, to taste, and cook until the vegetables are light brown, about 8 minutes. Add the onions and cook about 1 minute more. Stir the flour into the vegetables and cook for 1 minute. Pour in the reserved chicken broth and whisk until it comes to a boil. Reduce the heat slightly and simmer, uncovered, until thick, about 5 to 6 minutes. Stir in the chicken parsley, dill, lemon zest, and pepper and remove from the heat.
Layer 3 sheets of phyllo dough on the workspace, spraying with olive oil spray in between each layer. On the last layer, sprinkle with more salt and pepper, and the paprika. Cut sheets in half, crosswise, and stack to make 6 layers. Cut 4 rounds out of the phyllo with scissors or a paring knife that fit snugly into the opening of each ramekin. Divide chicken filling evenly among the ramekins and place the phyllo rounds on top. Bake until bubbly, chicken is cooked through and crust is crispy and golden brown, about 10 to 12 minutes.
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds split chicken breasts, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the stock for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
Yield: 4 cups cubed chicken or 4 servings.
Posted By: Michele B
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.
chopped cooked chicken (can used canned)
1 lb. Velveeta, cubed (can use Velveeta Light)
1 can Rotel (if you don't like spicy, use mild)
1 can reduced fat cream of mushroom soup
12 oz. spaghetti, cooked & drained
Mix soup & rotel; add spaghetti. Add cubed Velvetta & chicken. Mix well & place in large casserole. Cover with foil. Bake @ 350 until cheese is melted & bubbly.
6 cups water
2 chicken bouillon cubes
1 (13.5 oz.) pkg. low fat flour tortillas
1 can reduced fat cream of chicken soup
1/2 cup water
chopped, cooked chicken breast
freshly ground black pepper, to taste
Bring 6 cups water & bouillon cubes to a boil in a large pot. Mix canned soup & 1/2 cup water, set aside. Cut tortillas into 2" pieces. Drop tortillas into boiling water a few at a time, stirring frequently. Add soup & water mixture; stir. Add desired amount cooked chicken; stir. Simmer on low 2 - 3 minutes. Add freshly ground pepper to taste.
Posted by Carolyn S.
1/2 cup diced carrot
1/4 cup diced celery
1/4 cup chopped onion
1 tsp butter
6 cups chicken broth
1-1/2 cups diced cooked chicken
1 tsp salt
1/2 tsp dried marjoram
1/2 tsp dried thyme
1/8 tsp pepper
1-1/4 cups uncooked medium egg noodles
1 T minced fresh parsley
In a large saucepan saute carrot, celery and onion in butter til tender. Add broth, chicken and seasonings, bring to a boil. Reduce heat. Add noodles, cook for 10 minutes or until tender. Add parsley. Yield: 6 servings
Posted By: laurajean
1 pkg (13.5 oz) frozen chicken nuggets
1/3 cup grated parmesan cheese
1 can (26.5 oz) spaghetti sauce
1 cup (4 oz) shredded mozzarella cheese
1 tsp Italian seasoning
Place chicken nuggets in a grease 11x7x2 inch baking dish. Sprinkle with Paresan cheese. Top with spaghetti sauce, mozzarella cheese and Italian seasoning. Cover and bake at 350 for 30-35 minutes or until chicken is heated through and cheese is melted. Yield: 4-6 servings.
Posted By: Sheila from Ohio
I never even heard of city chichen until I moved to the Cleveland, Oh area.
The way it's made here is to thread 1 inch pieces of cubed pork (the cheaper the cut, the better, like a cheap roast--pork butt)onto wooden skewers. Dip in egg and roll in bread crumbs, lightly salt and pepper and fry in whatever you like (traditional folks use lard, I use Crisco).
That's it , nothing special. My dh likes it served with potato pancakes and applesauce.
By: Karla B
6 chicken cutletts
salt/pepper
1 c. mayo
1/4 c. lemon juice
2 cloves garlic, minced
2 scallions, chopped
several sprigs thyme
Rub salt into cutlets on both sides. In bowl (I used a ziploc baggie) mix remaining ingredients. Spread mixture over chicken, coating both sides and let marinate for 2 hours. (I tossed chicken into baggie and shook; worked just as well).
Prehead oven to 350. Put cutlets on foil lined baking sheet and bake for 20-30 minutes or until the outside is golden brown and crispy. If they're not crispy, run them under the broiler. (I tried the broiler and they got brown, but not crispy).
By: Sheril
1 full boneless, skinless chicken breast (we leave this out for the veg. daughter)
6 cups of water
3 small to medium white or yellow potatoes, unpeeled and diced
2/3 cup each garbanzo, kidney & cut green beans, well drained
1 1/3 cup instant mashed potatoes
1 bunch chopped green onions
2 tablespoons olive oil or other cooking oil
3-4 teaspoons minced garlic
6-8 chicken bouillon cubes or 6-8 teaspoons bouillon powder
2 tablespoons onion flakes
1/2 cup chopped cilantro (I don't usually use this)
1 1/2 teaspoons basil
3/4 teaspoon white pepper
3/4 teaspoon paprika
corn on the cob
capers- 1 teaspoon per serving
avocado- 2-3 slices per serving
heavy cream
DIRECTIONS:
use a 6 quart stockpot. Cook the chicken with 2 bouillon cubes in 2 cups of water until well done. Take the stockpot off the burner. Remove the chicken from the broth and chop or dice then return to stockpot. Saute' the garlic in the oil in a small skillet until garlic is tender. Add the onion flakes to the garlic and stir together then add to the chicken and broth. Add four cups of water and the rest of the bouillon. Return to the burner to start cooking. Add the other ingredients in this order- potatoes (whisk in and then stir to dissolve) kidney, garbanzo and green beans, green onions, spices. Cook until the potatoes are tender. Then simmer for 10 minutes.
Use scissors to cut off the foot of cilantro and rinse in two changes of cold water. Chop or cut with scissors and add just before serving.
(Cilantro is sold in small bunches and looks something like parsley.)
Cut the corn into three pieces, cook separately until tender. Add a piece to each bowl when serving. At the table, garnish with capers, avocado and cream.
By: clw
Make these using a can of Crescent Rolls...roll the pieces out and connect two together to make a rectangle. (One can makes 4 complete packets.)
1 Large (I think they come in 8 oz packages) of cream cheese.
2 T. butter
1/8 tsp pepper
1/4 tsp salt
2 T. milk
1 T. chopped green onion
1 T. pimento (optional)
2 cups cooked diced chicken or canned chicken equivelent
Mix softened cream cheese and all other ingredients listed below in bowl, adding chicken last except butter. Reserve butter to brush on top of packets. Spoon approximately 1/4 cup into each of the crescent roll rectangles. Fold up corners to make a square, connecting each corner in the middle. (looks like a pinwheel.)
Brush melted butter on top and sprinkle bread crumbs or cracker crumbs on top. Bake on ungreased cookie sheet at 350 degrees for 20-25 minutes.
Bake
By: clw
One cut up chicken or selected cuts to equal an entire chicken.
1 cup freshly grated parmesan (it doesn't have fillers like the grocery store version)
1 t. paprika
1 t. seasoned salt
1/8 t. black pepper
2 eggs
dip chicken into egg, allowing excess egg to drip off before dipping into cheese mixture.
Lie flat on cookie sheet lined with tin foil for easy cleanup. Bake 20 minutes at 350 and turn chicken over to other side, adding more parm if desired. (This makes it crispier.) Cooke an additonal 20 minutes or until come.
Serve with broccoli and/or salad. We also enjoy this with a cheesecake from Suzanne Somer's cookbook or some chocolate mousse from her cookbook. Both of which are carb free.
By: Teri Ploski
I found one that we really love.. and you can add beans or not, doesn't matter. My dh doesn't like beans, so I make it without them.
Saute in olive oil or butter - 1/2 to 1 each green, red, yellow bell peppers, whatever is available and you like. (My kids like the red and yellow ones, they are sweeter than green.) Also saute a large chopped onion, couple cloves of minced garlic (we like a lot). Saute the veggies until they are soft. You can add a can of green chilies also, if you like them. Add to this 2 tablespoons of chili powder - more or less to taste, 1/4 teaspoon coriander, 1 teaspoon ground cumin, 1/4 teaspoon cinnamon. Cook over low heat to combine the flavors. Stir in 4 cups cooked cubed chicken, I use cans of Swanson chunk white chicken, or a few boneless breasts that I've microwaved and cut up, 2 28 oz cans tomatoes along with the juice. Add 1 tablespoon lemon juice and salt and pepper to taste. Let it all simmer for about 15 minutes or so and serve over rice or barley, or just in a bowl.
My family loves it and it is really easy to make!
By: Michele B
2 large chicken breasts, cooked and cubed
2 large cans mixed vegetables
1 can cream of chicken soup
1 can cream of mushroom soup
1 10-pack refrigerated biscuits
PREPARATION:
Mix chicken, vegetables including liquid, and both cans of soup. Put in a Dutch oven and warm over coals. Do not boil. When warm, place biscuits on top of chicken mixture and cover with lid. Place coals on lid. Check after 15 minutes. Cook until biscuits are done. Usually takes about 30 minutes.
By: Michele B
1 fryer chicken, or 4 to 6 breasts
1/2 cup tomato paste
1/4 cup vinegar
1 tbsp. brown sugar
Salt and pepper to taste
Place chicken in slow-cooker. Mix all other ingredients and pour over chicken. Cook over low for at least 8 hours. Serve over rice, pasta, or as sandwiches.
By: Michele B
2 tablespoons olive oil
1/2 pound leftover chicken
3 cup barbecue sauce
Flour, for dusting surface
1 (13.8-ounce) package pizza dough (recommended: Pillsbury Classic)
1 3/4 cup shredded mozzarella
3/4 cup shredded Parmesan
1/2 medium red onion, thinly sliced
Preheat oven to 400 degrees F.
Heat oil in a large skillet over medium-high heat. Add leftover chicken and saute until golden brown, about 12 minutes. Remove from heat. When chicken is cool enough to handle, dice chicken to yield a little over 1 cup. In a small bowl, toss chicken with 2 tablespoons barbecue sauce. Set aside.
On a floured surface, roll out dough and place on a greased sheet pan. Shape to fill the sheet pan, about a 15 by 10-inch rectangle. Spread remaining barbecue sauce evenly over pizza dough. Sprinkle mozzarella, Parmesan, onions, and chicken over top. Bake for 20 minutes or until cheese bubbles.
By: Sheril
I boil a whole chicken in a pot of water with spices, a bay leaf or two and some bouillon. I pick apart cooked chicken, and put it back in the pot with potatoes and carrots. usually I throw in some more bouillon and a bit of Lawry's seasoning salt.
cook, cook, cook. If you want it a bit thicker (potatoes should thicken some) then add some corn starch.
When ready to eat, mix up some biquick (or homemade version of it) and drop into boiling soup.
By: Lorissa
I boil a whole chicken, then save the broth and pick the meat off the chick (thats the part I always hate)...Then I am lazy so I buy the frozen noodles that look homemade, but the rest of my family when they make it they make homemade noodles. I can't tell the difference. The floud even off my store baought frozen but look homemade noodles, is enough along with the dumplings to thicken it up some. It even taste good leftover.
Then on the box of Bisquick there is a dumpling recipie, that you can make and drop in (after the noodles are cooked). You can add any spices you like to taste.
By: Gina
3 - 4 lb whole chicken
1 Tbsp butter
4 med red potatoes. quartered
2 cups baby carrots
2 stalks celery, chunked
12 small white onions, peeled
1 1/2 tsp. chopped fresh rosemary OR 1/2 tsp dried, crushed rosemary
1 cup chicken broth
1/2 cup orange juice
brush chicken with butter. Place chicken and veggies in roasting pan. Sprinkle w/ rosemary. Mix broth and OJ and pour HALF over all.
Roast @ 375 F for 1 hour. Stir veggies. Add remaining broth to pan. Roast 30 min or until done.
By: Michele B
Chicken
1 tablespoon lemonade powder
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons hickory-smoked salt
1 teaspoon lemon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon celery seed
1 (12 ounce) can lemonade
1 (3 1/2 to 4 pound) chicken
2 teaspoons vegetable oil
Mix together lemonade powder, brown sugar, paprika, hickory salt, lemon pepper, garlic and onion powders and celery seed in a small bowl.
Open the lemonade can, pour out half and reserve for the Lemonade-Mustard Sauce. Make two additional holes in the top of the can.
Remove the giblets; remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry with paper towels. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity. Drizzle the oil over the outside of the chicken and rub it all over the skin. Sprinkle the outside of the chicken with 1 tablespoon rub mix. Set aside 2 teaspoons of rub for the sauce. Spoon the remaining rub into the lemonade can.
Put the can in a shallow roasting pan. Lower the bird over the can so the can fits into the body cavity. Tuck the tips of the wings behind the chicken's back. Roast at 350 degrees for 1 1/4 to 1 1/2 hours. Allow chicken to rest five minutes before lifting the chicken off the can. Serve with Lemonade-Mustard Sauce.
Lemonade-Mustard Sauce
1 tablespoon butter
2 or 3 shallots, or 1 small onion, finely chopped (about 1/2 cup)
3/4 cup lemonade
1/2 cup firmly packed light brown sugar
6 tablespoons Dijon mustard
3 tablespoons fresh lemon juice, or more to taste
1/2 teaspoon grated fresh lemon zest
Coarse salt and freshly ground black pepper
Melt the butter in a heavy saucepan over medium heat. Add the shallots and cook until just beginning to brown, about 4 minutes.
Add the lemonade, raise the heat to high, and boil until reduced to 2 tablespoons (about 5 minutes). Stir in the brown sugar, mustard, lemon juice and lemon zest. Lower the heat to medium and let the sauce simmer until thick, about 5 minutes, whisking occasionally. Taste for seasoning, adding salt, pepper and more lemon juice to taste.
Serve with Dancing Lemonade Chicken
By: Michele B
DOUBLE EVERYTHING IF YOU HAVE MORE THAN 4 PEOPLE IN YOUR FAMILY
Base chicken recipe:
1 quart chicken stock
8 boneless, skinless chicken breasts
2 shallots, chopped
1 tablespoon extra-virgin olive oil
2 tablespoons butter
3 tablespoons flour
1 cup dry white wine
1/2 cup heavy cream
1/4 teaspoon ground nutmeg or the equivalent of freshly grated
Salt and pepper
Divine Divan:
1 pound broccoli spears
8 ounces Gruyere, shredded to 2 cups
Tremendous Tetrazzini:
2 tablespoons butter
12 mushrooms, sliced
1/2 pound wide egg noodles, cooked to al dente and hot
1/2 cup bread crumbs
1/4 cup (a couple of handfuls) grated Parmesan
2 ounces slivered almonds, toasted
Suggested side for Chicken Divan:
1 (10-ounce) bay baby salad greens
White wine vinegar and extra-virgin olive oil, for dressing
Salt and pepper
Bread and butter, for the table
Suggested side for Chicken Tetrazzini: Mixed Greens with Vegetable Streamers and Confetti
1 (10-ounce) bay baby salad greens
1 baby zucchini or 1/4 cucumber, seedless
1 carrot, peeled
1/2 red bell pepper
2 scallions
3 tablespoons fresh herbs, mix from what you have on hand
2 tablespoons red wine vinegar
3 tablespoons (3 turns around the bowl) extra-virgin olive oil
Salt and pepper
Bread and butter, for the table
Bring 1 quart chicken stock to a boil in a wide, deep skillet with lid. Add chicken breasts. Return broth to a boil. Reduce heat to medium low, cover, and poach the chicken 8 minutes. Remove the chicken from the pot and set aside. Reserve the broth for the sauce.
In a skillet, saute shallots in oil and butter for 2 minutes. Sprinkle in 3 tablespoons flour and cook 1 minute. Whisk in 1 cup wine and reduce by half, 1 minute. Ladle in chicken broth, whisking sauce as you do. Stir in 1/2 cup heavy cream. Season sauce with nutmeg, salt, and pepper. Bring to a bubble and reduce heat to low.
Slice the chicken into 1/2-inch strips and add to the pan. Coat chicken in sauce. At this stage, in order to have enough for 2 meals, remove half of the chicken in sauce and transfer to a container with a tight fitting lid. Cool the chicken, cover, and freeze for the tetrazzini, recipe follows.
To assemble Divine Divan: simmer broccoli spears in 1-inch water, covered, for 5 minutes. Drain and transfer to a 9 by 13-inch baking dish. Top with half the grated Gruyere and half of the base chicken recipe. Top chicken with remaining Gruyere and brown until bubbling and golden under preheated broiler, about 2 minutes. Serve with dressed salad greens and bread.
To assemble tetrazzini: reheat defrosted base chicken recipe in microwave oven. Melt 2 tablespoons butter in a small pan. Saute mushrooms 5 minutes, until tender. Toss drained hot egg noodles with chicken and mushrooms. Transfer mixture to a baking dish and top with bread crumbs, cheese, and almonds. Brown under preheated broiler until topping is even golden brown. Place pan 6 inches from heat source. Topping will brown in 2 to 3 minutes.
Serve with salad and bread. Place greens in a bowl. Using a vegetable peeler, peel strips of zucchini or cucumber into the salad bowl. Repeat with carrot. The vegetables will look like party streamers. Finely chop pepper, scallions, and fresh herbs to make colorful confetti. Sprinkle chopped vegetables into bowl. Toss salad at the table with oil, vinegar, salt, and pepper, to your taste. Serve with bread and butter.
By: Michele B
1 (2 1/2-pound) chicken, cut into 8 pieces
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon House Seasoning, recipe follows
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
Dumplings: **OR buy store bought frozen**
2 cups all-purpose flour
1 teaspoon salt
Ice water
To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.
Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.
Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
To serve, ladle chicken, gravy, and dumplings into warm bowls.
Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
1/4 cup onion powder
6 bnls/sknls Chicken Breasts
1 canister of stuffing mix
1 can of cream of celery soup
1 can of cream of chicken soup
1 1/2 soup cans of milk
Place the Chicken in the bottom of your baking dish. Cover it with the stuffing mix and sprinkle the seasoning packet over it (if your stuffing has the 2 separated). Combine your soups and milk in one bowl, mix and pour over your dish. Bake at about 350 for 45 mins. (until chicken is tender--which takes a while under all that stuffing).
Serve this with some of your favorite veggies.
By: Michele B
2 3/4 cups water
1 tablespoon butter
1 1/2 cups white and wild rice or long grain rice
2/3 cup flour, eyeball it
1 rounded tablespoon sweet paprika
4 pieces, 6 ounces each, boneless, skinless chicken breast
3 boneless, skinless chicken thighs
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium onion, chopped
2 or 3 large cloves garlic, smashed
1 tablespoon curry powder or mild curry paste
1 cup chicken stock
1 can diced tomatoes in puree or chunky style crushed tomatoes
1/4 cup golden raisins or currants, a couple of handfuls
2 ounces, 1 small pouch, sliced almonds, lightly toasted
3 scallions, chopped, for garnish
Bring water to a boil in a medium saucepan. Add butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 minutes or until tender. Turn off heat and fluff rice with a fork.
Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.
Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces, 3 minutes on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them 5 to 7 minutes to soften. Add curry, stock, tomatoes and raisins. Slide chicken back into the skillet and simmer over moderate heat for 5 minutes to combine flavors and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the Country Captain's chicken with sliced almonds. Transfer rice to a serving dish and garnish with chopped scallions.
By: Michele B
2 cups buttermilk
2 tablespoons hot sauce
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast halves, about 6 ounces each, cut into fingers
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup crumbled blue cheese
1/2 small head green cabbage, shredded (4 cups)
3 to 4 large carrots, coarsely grated
2 celery ribs, thinly sliced
1 box waffle crackers (recommended: Triscuit), pulverized in a food processor or 2 cups fresh bread crumbs
1/2 cup vegetable oil
Whisk the buttermilk and half of the hot sauce in a large bowl. Season with salt and pepper. Add the chicken and marinate, covered, in the refrigerator, for about 45 minutes to 1 hour.
Meanwhile, prepare the slaw. Combine the mayonnaise, sour cream and blue cheese in a food processor or blender and process until smooth. Season with the remaining half of the hot sauce and salt and pepper. You should have about 1 cup dressing. Just before cooking the chicken, toss the cabbage, carrots and celery with about 3/4 cup of the dressing. Reserve the remaining 1/4 cup dressing for serving.
Put the cracker crumbs in a shallow bowl or plate. Lift the fingers 1 at a time and drain off the excess liquid. Dip into the crumbs and turn to coat on all sides.
Heat half the oil in a large skillet over medium-high heat until hot but not smoking. Add half the chicken and cook, turning once or twice, until browned and cooked through, 6 to 8 minutes. Repeat with the remaining oil and chicken.
By: Michele B
1/4 cup plus 1 tablespoon unsalted butter
2 large shallots, minced
6 tablespoons all-purpose flour
1/4 cup dry sherry
3 3/4 cups chicken broth, homemade or low-sodium canned
6 sprigs plus 1 tablespoon minced flat-leaf parsley
1 sprig fresh thyme
1 teaspoon kosher salt, plus more, to taste
1/2 teaspoon freshly ground black pepper, plus more, to taste
Pinch cayenne pepper
Pinch freshly grated nutmeg
1/2 pound shiitake mushrooms, trimmed and cut into 1/2-inch slices
1/2 cup creme fraiche or heavy cream
4 cups 1-inch cubed poached chicken, recipe follows
1 tablespoon snipped fresh chives
Serving suggestions: Buttered noodles, toast points, biscuits, or crepes
In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.
Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.
Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.
POACHED CHICKEN
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
Yield: 4 to 6 servings
By: Michele B
1 (3pound) roasting chicken, cut into 8 pieces
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 ripe pineapple, peeled, cored and chopped, juices reserved
2 medium onions, thinly sliced
1 red bell pepper, seeded and chopped
2 garlic cloves, minced
1 cinnamon stick
1 bay leaf
1/2 cup olive oil
1/2 cup white wine vinegar
1/2 cup dry sherry
1 to 2 cups chicken stock (optional)
1/4 cup chopped almonds
Place the chicken pieces in a heavy bottomed saucepan or casserole. Season the chicken with salt and pepper. Top the chicken with the pineapple chunks, pineapple juices, onions, red bell pepper, garlic, cinnamon stick and bay leaf. In a small bowl, whisk together the olive oil, vinegar and sherry, and pour evenly over the top of the chicken. Add chicken stock, if needed, to cover the chicken pieces with liquid. (If you use canned pineapple chunks, the pineapple juice can be used instead of the chicken stock).
Cover loosely and simmer over low heat until the chicken is tender and the sauce is reduced, about 45 minutes. Remove the cinnamon stick and bay leaf.
Transfer the chicken, fruit and vegetables to individual plates and sprinkle with the almonds. Serve over rice and pour the sauce over the top.
By: Michele B
2 pounds boneless, skinless chicken thighs
1 1/2 pounds chicken breast tenderloins
Salt and pepper
3 tablespoons extra-virgin olive oil
6 cloves garlic, crushed
3 tablespoons white wine vinegar
2 tablespoons butter
2 shallots, chopped
6 sprigs fresh rosemary, finely chopped
2 tablespoons flour
1 cup dry white wine
2 cups beef broth (yes, beef broth)
Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
By: Lisa B
2 large chickens, boiled
1 1/2 qt. broth
2 lg. Chopped green peppers
2 lg onions
1 lb. Box Velveeta cheese
1 lg can mushrooms
1 stick butter
7 0z. Pkg vermicelli or spaghetti
1 can Ro-tel tomatoes
2 TB worcestershire sauce
1 cup tiny green peas
Boil chickens, save 1 1/2 qts of broth.
Saute onions and pepper. Cook pasta in broth and drain.
Add Ro-tel tomatoes, mashed. Add worcestershire sauce. Cook 5 minutes. Add drained peas,, mushrooms, onions, and peppers. Add cheese, cook until melted. Add chickens. Put in casserole dish and bake 45 min. at 350 degrees.
By: Michele B
1 small chicken (about 2 1/2 pounds) cut into 8 pieces
Seasoning salt
1/2 cup all-purpose flour
1/4 cup vegetable oil
1 pound smoked sausage, cut crosswise into 1/2-inch slices
2 cups julienne onions
Salt
Cayenne
4 bay leaves
1 tablespoon chopped garlic
6 cups canned chicken stock
1/4 cup chopped green onions
Season the chicken pieces with seasoning salt. In a mixing bowl, add the flour and season with seasoning salt. Dredge the chicken in the seasoned flour, coating each side completely. Add the oil to the slow cooker, over medium heat. When the oil is hot, add the chicken. Turn to brown the chicken on all sides. Cook until evenly browned, 5 to 6 minutes. Add the sausage, stir and cook for 5 to 6 minutes. Add the onions. Season with salt and cayenne. Cook for 5 to 6 minutes. Add the bay leaves, garlic and chicken stock. Cover the slow cooker and cook for 3 hours, or until the chicken is tender. Stir in the green onions. Reseason if necessary.
By: Michele B
1 lb skinless, boneless chicken breasts
1/4 cup honey (slightly warmed)
1/4 cup water
1 cup crushed corn flakes
Instructions :
Preheat oven to 425; Spray baking sheet with vegetable spray
1) Cut chicken breasts crosswise into strips 3/4 inch wide. In small
bowl combine honey and water. In small bowl combine honey and water.
Put corn flakes on a plate.
2) Dip chicken strips in honey mixture then coat with corn flakes
crumbs. Put on prepared baking sheet. Bake for 10 minutes, or until
cooked at center, turning chicken over at halfway point.
Serves 6
By: Michele B
1 large whole chicken, boiled or baked
3 cups chicken broth or 1 can chicken broth
1 package thick home style egg noodles
1 large block Velveeta cheese, grated
2 cans cream of mushroom or cream of chicken soup
1 cup bread crumbs
Boil noodles in chicken broth. Remove chicken from bone and chop. Add chopped chicken, grated cheese, and soup to the noodles and broth and stir. Pour into a 9X13 inch casserole dish. Top with bread crumbs. Cover with foil.
Bake for 35 to 40 minutes at 350F degrees.
Serve with a green vegetable or green salad or top with freshly chopped parsley.
By: Michele B
1 8 ounce package Pepperidge Farm stuffing
1/2 stick melted butter or margarine, melted
1 can cream of chicken soup
1 can cream of celery soup
1 can Milnot
1 cup chicken broth
2 cups diced chicken or turkey
1 1/2 cups frozen peas
2 stalks of celery, chopped
1/2 onion, minced
salt and pepper to taste
Mix the stuffing and margarine together and divide in half. Line the bottom of a greased 9X13X2 inch casserole dish with half the stuffing mixture. Set aside the rest of the stuffing mixture. Combine the rest of the ingredients in a separate bowl, and spread over the stuffing. Then spread the rest of the stuffing on top and gently pat.
Bake in a 350F degree (175C degree) oven for 30 minutes.
By: Michele B
1/4 cup extra-virgin olive oil, plus extra for pan
12 ounces fideos (angel hair nests)
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon dried oregano, preferably Mexican
1 teaspoon New Mexican chili powder
1 bay leaf
1 1/2 cups canned whole tomatoes
1 to 2 chipotles en adobo sauce, minced
1 1/2 cups chicken broth, homemade, or low-sodium canned
1 teaspoon kosher salt
Freshly ground black pepper
2 cups shredded smoked turkey
1 cup coarsely grated cheddar cheese (4 ounces)
Mexican crema, or sour cream thinned with a bit of milk, optional
Preheat the oven to 375 degrees F.
Brush a 9-inch square baking dish with oil. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes. Transfer the bundles and any broken pieces to a plate.
Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hand and add them to the pot along with their juices. Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes. Stir in the broth, the toasted fideos, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes. Stir in the turkey.
Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. If desired, serve with some crema drizzled over the top.
By: Michele B
1 tablespoon olive oil
2 garlic cloves, or to taste, minced
1 pound Swiss chard, rinsed well, drained, stems and leaves separated and chopped
1/4 cup water
1 large whole chicken breast (about 1 1/2 pounds), cooked, boned, and shredded (about 1 1/4 cups meat)
Salt and freshly ground black pepper
Vegetable oil, for frying the tortillas
12 (7-inch) corn tortillas, dried at room temperature for 30 minutes, or until they are leathery and curled but not crisp
2 1/2 cups Mexican-style tomato sauce, recipe follows
1/2 cup chicken broth
1 1/2 cups grated Monterey Jack (about 6 ounces)
1/2 cup freshly grated Parmesan
In a large skillet, cook the garlic in the oil over moderate heat, stirring, until it is fragrant, stir in the Swiss chard stems and 1/4 cup water, and cook the mixture, covered, for 5 minutes. Add the leaves and cook the mixture, covered, stirring occasionally, for 3 to 5 minutes, or until the leaves are tender. Drain the Swiss chard mixture in a bowl toss it with the shredded chicken and salt and pepper, to taste.
Preheat oven to 350 degrees F.
In a skillet, heat 1/4 inch of the oil over moderately high heat until it is hot but not smoking. In it, fry the tortillas, 1 at a time, turning them, 3 to 4 seconds, or until they are softened, and transfer them with tongs as they are fried to paper towels to drain.
In a bowl, thin the tomato sauce with the broth, spoon about 1/3 cup of it into the bottom of a greased 13 by 9-inch baking dish, and arrange 4 of the tortillas in one layer over it. Spread the tortillas with half the chicken mixture and half the Monterey Jack, spoon about 1/2 cup of the remaining sauce over the mixture, and cover it with 4 of the remaining tortillas in one layer. Spread the tortillas with the remaining chicken mixture and the remaining Monterey Jack, top the mixture with 1/2 cup of the remaining sauce, and cover it with the remaining 4 tortillas. Pour the remaining sauce evenly over the tortillas and sprinkle it with the Parmesan.
Bake the enchiladas, covered with foil, in the middle the oven for 15 minutes, remove the foil, bake the enchiladas, uncovered, for 5 to 10 minutes more, or until the cheese is bubbling.
Mexican-Style Tomato Sauce:
1 (35-ounce) can plum tomatoes, drained
1 onion, chopped coarsely
2 garlic cloves, chopped coarsely
2 fresh or pickled jalapeno chiles, or to taste, seeded and minced (wear rubber gloves)
3 tablespoons vegetable oil
In a blender, puree the tomatoes with the onion, the garlic, and the chiles.
In a large skillet, heat the oil over moderately high heat until it is hot but not smoking, add the tomato puree, and cook the mixture, stirring occasionally, for 5 minutes.
Season the sauce with salt and black pepper.
Yield: 2 1/2 cups
By: Michele B
Butter, for greasing casserole
2 1/2 cups large-diced cooked chicken
3 cups cooked rice
1 cup sliced celery
1 cup sliced green bell pepper
1 cup sliced onion
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons freshly squeezed lemon juice
1 tablespoon chili powder
2 teaspoons fine salt
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
3 tomatoes, cut into wedges
1 1/2 cup corn chips, crushed
Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
In a bowl, combine all the ingredients except the chips and mix well. Transfer the mixture to the buttered dish, top with the chips, and bake until hot and bubbling, about 30 to 35 minutes. Serve immediately.
By: Dadia
2 c. coarsely chopped cooked chicken
1/4 chopped pitted black olives
1 cup shredded Cheddar/Monterrey Jack OR Colby Jack cheese
1 can chopped green chiles, undrained
1/2 C mayonnaise
1 T. chili powder
1 Roma tomato, seeded & chopped,
1 t. lime juice
2/3 c. finely crushed corn tortilla chips minus *
* 2 T. finely-crushed corn tortilla chips (f/sprinkling over lg. pizza stone)
2 pkgs. Crescent Rolls
Lightly toss together first 9 ingredients & set aside. Place 2 t. crushed chips on large pizza stone or thick baking sheet. Unroll & place separated crescent rolls on top of crushed chips, overlapping wide ends at center - should be about 5" diameter opening in center. Spoon mixture evenly over rolls, place lime & tomato slices over top.
Bake @ 350 deg. f/25 min. Serves 16 appetizers or 4-5 reg. servings.
Garnish w/salsa & sour cream if desired.
By: Michele B
1 lb. chicken breasts, boneless and skinless, cut into strips
1 can 1/3 less-sodium chicken broth
1 (16 oz.) bag frozen vegetables
1/4 cup all-purpose flour
1 tsp. garlic, minced
1/2 cup non-fat sour cream
1 tsp. dried basil
2 Tbs. grated Parmesan cheese
4 cups hot cooked pasta
Lightly spray a non-stick pan with cooking spray. Stir-fry chicken about 3 minutes over medium-high heat until no longer pink. Stir in vegetables, garlic and basil and continue to cook 3 minutes longer. Combine broth and flour until smooth. Stir into chicken mixture and bring to a boil, reduce heat and simmer 3 minutes, stirring frequently. Remove from heat and stir in non-fat sour cream and Parmesan cheese. Serve over pasta. Yield: 4 servings.
By: Michele B
1 can reduced-fat, reduced-sodium cream of chicken soup (Campbell's Healthy Request or Healthy Choice)
1 cup cooked chicken, cubed
1 (10 oz.) pkg. frozen mixed vegetables, thawed
1/2 cup skim milk
1 cup Bisquick reduced-fat baking mix
2 egg whites
Preheat oven to 400 deg. F. In a 9-inch pie pan, mix soup, vegetables and chicken. Mix egg, milk and baking mix. Pour over chicken mixture. Bake 30 minutes. Yield: 4 servings.
By: Michele B
1-1/4 cups seasoned croutons, crushed
8 boneless skinless chicken breast halves
1/4 cup grated Parmesan cheese
1/3 cup Dijon mustard
2 tablespoons chopped fresh parsley
Heat oven to 450 degrees F. Line 15x10x1-inch baking pan with foil. In pie pan, combine croutons, Parmesan cheese and parsley. Brush chicken pieces with mustard; roll in crouton mixture. Place chicken on foil-lined pan. Bake at 450 degrees F for 15 to 20 minutes or until chicken is fork tender and juices run clear.
Serves 8.
By: Dadia
1 whole chicken, 4 to 5 lbs.
1/2 c. kosher salt
1/2 c. sugar
1/2 c. ground black pepper
1/2 c. paprika
1 can of cola, ginger ale, lemonade or beer
Preheat gas or charcoal grill to about 400 to 450 degrees.
Mix all dry ingredients and rub liberally on the chicken.
Open the can of soda/beer & pour out about 1/2 a cup. Punch some extra holes in the top of the can with a key, ice pick or knife to make sure the flavoring spreads evenly through the chicken.
Place the chicken on the can so that it is standing up with the legs pointing down. Start with a 4-5 lb. chicken, but not too big. The soda can may not fit into the cavity of a smaller chicken; but if you buy a very large chicken, you may not be able to get the grill lid closed.
Cook the chicken on the grill using indirect heat. If using a gas grill, turn off one set of burners & place the chicken & can, still standing up, over that side of the grill. If using a charcoal grill, spread the hot coals out away from the center of the grill, creating an empty space. Place a foil drip pan in the empty space & cook the chicken over the drip pan.
Close the grill & cook the chicken for about 40 to 45 minutes, then rotate the chicken to ensure even cooking & cook for 40 more minutes. Avoid opening the grill to peek in at the chicken.
Check the temperature with a meat thermometer. The temperature in the thickest part of the thigh needs to reach 160 - 175 deg. Another way to check for doneness is to stick a knife in one of the dark-meat areas of the bird. If the juices are clear, the chicken is done; if the juices are red or cloudy, the chicken needs more time on the grill.
Once it's done, remove the chicken from the grill & let it sit upright--still on the can--for 15 minutes or so. After its rested, carve & serve.
(Sounds like a bit of a hassle, but this is REALLY good! )
By: Michele B
1 small chicken (about 2 1/2 pounds) cut into 8 pieces
salt and pepper to taste
1/2 cup all-purpose flour
1/4 cup vegetable oil
1 pound smoked sausage, cut crosswise into 1/2-inch slices
2 cups julienne onions
Salt
Cayenne
4 bay leaves
1 tablespoon chopped garlic
6 cups canned chicken stock
1/4 cup chopped green onions
Season the chicken pieces with salt and pepper. In a mixing bowl, add the flour and season with salt and pepper. Dredge the chicken in the seasoned flour, coating each side completely. Add the oil to the slow cooker, over medium heat. When the oil is hot, add the chicken. Turn to brown the chicken on all sides. Cook until evenly browned, 5 to 6 minutes. Add the sausage, stir and cook for 5 to 6 minutes. Add the onions. Season with salt and cayenne. Cook for 5 to 6 minutes. Add the bay leaves, garlic and chicken stock. Cover the slow cooker and cook for 3 hours, or until the chicken is tender. Stir in the green onions. Reseason if necessary.
By: Michelle R.
Last night I followed and easy recipe in a new crock pot cookbook I just got "Fix it and Forget it". Anyway, you just need 4 ingredients. 1) Whole chicken, rinsed, 2) a whole lemon 3) 1/2 Cup of honey 4) 1/2 Cup of orange juice.
Wash and then poke the lemon a few times and then stuff into the cavity of the chicken. Put the chicken in the pot. Mix the orange juice and the honey. Pour it over the chicken and leave it on low for 8 hours. MMMM. I did flip the chicken over about 1/2 way through and I poured some of the juice over the whole thing a few times. You can also squeeze the lemon over the chicken. It was great. We had it with home made rolls, steamed vegetables, and some boxed stuffing. Enjoy!!
By: Sherri
4 small boneless, skinless chicken breast halves (about 1 lb.)
1 can (10.5 oz) condensed chicken broth (I could not find condensed so I used regular, fat free broth seasoned with garlic & roasted pepper)
2 cups Minute Brown Rice, uncooked (If you use a different brand, be sure it's instant)
1 cup sliced fresh mushrooms
1 small onion chopped
1 cup frozen peas (I used the baby peas; frozen is best!)
Heat 1 Tbsp. oil in a large non-stick skillet on medium-high heat. (To save fat & calories I did not use the oil. I sprayed the pan with non-stick spray instead.) Add chicken; cover. Cook 4 minutes on each side or until chicken is cooked through. Remove chicken from skillet; cover & keep warm.
Add chicken broth & 1/2 cup water to skillet; bring to boil.
Stir in rice, mushrooms, onion, and peas. Top with chicken; cover. Reduce heat to medium-low; cook 5 minutes. Remove from heat; let stand 5 minutes.
(Note: I also added fresh, minced garlic at the same time I added the vegetables.)
1 oven, stuffer, roaster
1 lemon
2 Tbsp butter
salt, pepper, garlic powder
(can be done in oven or crock pot)
Take out chicken innards. poke lemon all over with a fork and stick inside the chicken. melt the butter and brush over the chicken, sprinkle with salt, pepper and garlic. Place in crock pot or oven and cover loosely with foil. Bake according to wrapper, or crock at high for 5-6 hours. if you crock it, it won't sit prettily on a platter, the meat will fall off the bone, but it's still yummy!
3 Cups chicken or vegetable dried bouillion
1/4 tsp each: oregano, thyme, garlic salt or powder
1/2 tsp sweet basil
1/2 Cup brown rice, uncooked
3/4 Cup lentils, uncooked
Option 1: (learned by trial and error-much faster) Add 3 cups boiling water, 3/4 Cups chopped fresh onion and bake, covered at 350 degrees for about an hour. Stir when it's almost done, and top with cheese if desired and bake until cheese melts.
Option 2: Add 3 cups water, 3/4 Cups chopped fresh onion and bake, covered for 2-2 1/2 hours at 300 degrees. Top with cheese last 20 minutes, optional.
Depending on how fast you want dinner, this is a very versatile, 5 minute prep dinner! My family loves it, and it's really great reheated in flour tortillas!
5 c cooked chicken
5 c chopped celery
1 bunch green onions, sliced
1 5.75 ounce can sliced olives
1 cup slivered almonds
2 c grated cheddar
1 c miracle whip
1 c sour cream
2 c crushed potato chips
Combine chx, celery, green onions, olives and almonds. Add 1 c cheese.
In another bowl, mix miracle whip and sour cream, combine with chx mixture.
Freeze half in a freezer bag, serve the other half for dinner. When you
bake it sprinkle crushed chips on top and then remaining cheese. Bake 350
for 25 minutes.
When you thaw out the one in the freezer, top with chips and cheese and bake.
By: JanB
One chicken/cut up
one lemon
fresh ground pepper/to taste
one clove of garlic/or more if you like
2-3 TBSP Olive oil
Pinch of Salt
2-3 TBSP Butter (real)
Drizzle a small amount of oil on bottom of pan, or you could 'paint' it, just cover the bottom. Place cut up chicken in baking pan, and drizzle lightly with oil. Sprinkle chicken with zest of one lemon, and pepper. Pour juice from the lemon into the pan, and cut the lemon up and place pieces throughout the dish. Cover and bake for approx 30 minutes. Crush one clove of garlic with a little salt, add to butter and place in small amounts all over the chicken. (little dabs)Finish cooking for about 15-20 minutes uncovered, until a light golden crust forms.
Posted by Sheril
2 cans cream of chicken soup
Boiled chicken (thighs work well)
4 cups cooked rice
1 9.5 oz. can chow mein noodles
3 medium tomatoes, sliced
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped green onion
1 20 oz. can pineapple chunks, drained
1 cup grated Cheddar cheese
1/2 cup slivered almonds
1/2 cup coconut
1 2 oz, jar chopped pimiento, drained
Add shredded chicken to the chicken soup. Stack rice, chow mein noodles, and shredded chicken. Add tomatoes, celery, green pepper and green onion. Top this with pineapple, cheese, almonds, coconut and pimientos.
sounds weird but is delicious.
Posted by Sheril
5 chicken breast, no skin, no bone
1/4 cup melted butter
3/4 cup fine dry breadcrumbs
1/2 cup flour
6 ounces orange juice, frozen concentrate--undiluted
1/4 teaspoon thyme
1/4 cup honey
1 teaspoon paprika
Place a sheet of waxed paper on a large cookie sheet. Brush chicken breasts with butter. Combine orange juice and honey in a shallow dish. Mix bread crumbs, flour, and seasonings in a separate bowl. Roll chicken in honey
mixture, then in crumbs. Place each coated chicken piece on the wax paper, not touching other chicken parts. Drizzle remaining butter over chicken. Flash freeze until firm then remove to freezer bag. (you are not required to freeze this recipe)
To serve: Place frozen chicken pieces on an oiled baking sheet. Preheat oven to 375 degrees. Bake frozen chicken 30 to 45 minutes until thickest part is no longer pink and juices run clear.
By: Michele B
Crust:
1 1/2 cups cooked rice
1/2 cups cottage cheese
1 egg white (reserve yolk for filling)
2 tablespoons chopped parsley leaves
Butter, for greasing
Filling:
2 tablespoons unsalted butter
1/2 cup chopped onion
3 sliced mushrooms
1 cup cooked broccoli florets
1 cup cooked chicken (preferably dark meat), diced
1 teaspoon salt
1/4 teaspoon pepper
3 eggs plus the reserved yolk
1/2 cup milk
1 cup grated Cheddar
To make the Crust: Preheat oven to 350 degrees F.
Combine the ingredients and press into a buttered 9-inch pie pan. Spread the mixture evenly on bottom and sides of the pan and bake for 5 minutes. Remove the crust from the oven set aside and raise the oven temperature to 400 degrees F.
To make the Filling: Heat the butter in a large skillet over medium-high heat. Add the onion and mushrooms and cook, stirring, until lightly browned. Add the broccoli, chicken, salt, and pepper and stir to combine. Adjust the seasoning, as desired.
In a bowl, whisk together the eggs and milk. Add the vegetable mixture and cheese and mix well. Pour the mixture into the crust and bake for 15 minutes.
Reduce the oven temperature to 325 degrees F and bake until just set around the edges but slightly loose in the center, about 30 to 40 minutes. Let the filling set and cool before serving.
By: Michele B
Ancho Puree:
3 ancho chiles
4 cups boiling water
1 teaspoon minced garlic
1 tablespoon chopped fresh cilantro
Combine the ancho and water in a small bowl and let stand 30 minutes. Drain well, reserving the soaking liquid. Remove the seeds and stems and puree in a food processor with the garlic, cilantro and 1/2 cup of the liquid, adding more if needed.
Blackberry Ancho Sauce:
4 tablespoons unsalted butter
2 celery stalks, diced fine
1 medium carrot, diced fine
2 small yellow onions, diced fine
2 tablespoons black peppercorns
1 cup port wine
1 cup red wine
1 cup cranberry juice concentrate
1/2 cup ancho puree
1/4 cup dark brown sugar
4 cups chicken stock
1 cup fresh blackberries
Melt the butter in a medium or large nonreactive saucepan over medium heat. Saute the celery, carrot and onions until the celery and carrot are tender and the onions are translucent, about 7 minutes. Add the peppercorns and continue cooking 2 more minutes. Add the port, red wine, cranberry juice concentrate, ancho puree, sugar and stock, stirring constantly and making sure to scrape the bottom of the pan. Cook until the mixture is reduced by half, strain, season to taste with salt and pepper and fold in the blackberries.
Chicken:
1/2 cup all-purpose flour
3 tablespoons cascabel chile powder
Salt and pepper
4 French-cut chicken breasts
1 pound fresh spinach, washed and stems removed
1/4 cup olive oil
Preheat oven to 450. In a mixing bowl, combine flour, chile powder and season with salt and pepper. Season the chicken breasts with salt and pepper.
Saute 2 cloves of garlic and spinach. Cool down over ice.
Divide the spinach among the chicken breasts, placing it in the center of each. Roll up the meat and tie with kitchen string. Dredge the rolls in the flour mixture and shake off the excess.
In a large ovenproof saute pan over medium-high heat, heat the oil until almost smoking and sear the rolls until slightly crusty, about 1 minute on each side. Place the pan in the oven and cook the meat an additional 8 minutes for medium. Let rest before slicing.
GREEN ONION SMASHED POTATOES
12 scallions 1/4 cup olive oil Salt and freshly ground pepper 16 new potatoes, quartered 1 head roasted garlic 1 stick unsalted butter, softened
Preheat oven to 450. Brush scallions with some of olive oil and season with salt and pepper to taste. Place on a sheet pan and roast for 10 minutes. Remove from the oven and coarsely chop. Toss the potatoes with the remaining olive oil and sprinkle with salt and pepper. Roast until just a bit overcooked but not brown. As soon as they come out of the oven, place the potatoes in a large mixing bowl, add the garlic, scallions, and butter. Smash with a potato masher to achieve a rustic texture, not smooth. Season with salt and pepper.
Yield: 8 servings.
By: Dadia
3 Chicken breasts, split, boned & skinned
6 Slices Swiss cheese
1/4 lb Sliced mushrooms; (optional)
1 can Cream of chicken soup
1/2 c White wine
2 c Pepperidge Farm Stuffing
1 Butter
Place chicken in lightly greased 9" x 13" glass baking dish.
Top each piece with slice of Swiss cheese.
If using sliced mushrooms, lay them over the Swiss cheese.
Mix can of soup with wine and pour over chicken.
Spread stuffing mix over top, and drizzle melted butter over the top.
Bake at 350 deg. for 45 - 60 minutes.
NOTE: I don't remember exactly how much butter, but just be sure to cover most of the stuffing....
By: Michele B
1 T olive oil
1 T unsalted butter
2 C chopped onion
2 (4.5oz) cans of chopped green chilies
1 t minced garlic
2 t cumin seeds
1 t ground coriander
1/4 c vinegar (preferably cider vinegar)
5 previously cooked chicken legs, shredded
2 T brown sugar
1 oz unsweetened chocolate, finely chopped
1 (12oz) bottle chili sauce
1C chicken broth
2 boxes cornbread mix (I use Jiffy)
2 large eggs
2/3 C milk (water or chicken broth also work well)
Salt & pepper to taste
Preheat oven to 375.
In a large skillet melt butter w/ olive oil over med. heat. Cook onion 'til soft.
Add green chilies, garlic, cumin and coriander. Cook 3 to 4 min. Add vinegar, scraping pan to loosen any caramelization. Add chicken, brown sugar, chocolate, chili sauce, and chicken broth.
Stir to combine & check for seasoning. Bring to simmer and stir, cooking gently till thickened. Allow to cool. Then mix cornbread with eggs and milk (or water with a pinch of sugar or even chicken broth) in a medium bowl.
Spray a 9x13 pan with cooking spray then add chicken mixture. Top w/ cornbread mix, smooth. Bake 'til cornbread is lightly golden brown on top (about 23 min).
Serve hot.
Feeds about 6 hearty portions at my house
Here is the general recipe:
chicken breasts...boneless, skinless
lime juice....1 to 2 limes is plenty. Lemon juice will work in a pinch.
soy sauce....1 to 2 tablespoons. I use Tamari instead because I am allergic to wheat.
garlic cloves, minced.....1-6...LOL..this totally depends on your love (or not) of garlic
finely chopped onions or onion flakes
dill weed...1 tsp
salt if it needs it
Make the marinade and marinate the chicken for at least 2 hours, turning every so often. Take chicken breasts out of the marinade and grill till done. Discard marinade.
By: Michele B
4 boneless chicken breasts, cut into 1-inch pieces
1 tablespoon cooking oil
1 (16-ounce) can bean sprouts, undrained
1 (8-ounce) can mushrooms, undrained
2 (8-ounce) cans sliced water chestnuts
2 cups sliced celery
1 cup sliced onion
1/3 cup soy sauce
3 tablespoons cornstarch
Heat oil in electric skillet at 350 degrees. Add chicken and brown. Add remaining ingredients except soy sauce and cornstarch. Turn heat control down until pilot light goes out. Cover and simmer 20 minutes. Mix soy sauce and cornstarch. Stir into chow mein to thicken. Serve over cooked rice or chow mein noodles.
By: Michele B
2 teaspoons vegetable oil
1 teaspoon sesame oil
1 teaspoon sesame seeds
1/4 teaspoon ginger
2 boneless chicken breasts, cut into 1/4-inch strips
2 onions, sliced
1 zucchini, sliced
1 red pepper, sliced
1/2 cup sliced mushrooms
2 teaspoons stir fry sauce
6 pita pockets
1/2 cup shredded cheddar cheese
Heat electric skillet at 375 degrees. Heat oils, sesame seed and ginger in electric skillet. Add chicken and brown. Add onion, zucchini, pepper, and mushrooms. Cook 1 minute. Add stir-fry sauce, cover and cook 1 minute. Reduce heat to warm. Fill pitas with chicken and vegetable combination. Top with shredded cheese.
by patricia
Pie crust for top and bottom (I use a frozen pie shell in the pan for the bottom, and an "already" one for the top-I keep one of those in the freezer) 1 can of chicken (or 1/2-1c leftover chicken) 1 can veg-all (or any brand mixed veggies) 2 tbsp dehydrated onions 1 cup chicken gravy (either made from the envelope, leftover, or out of the can or jar) Season-all and pepper
Drain the cans, mix the meat, onions, and veggies in the bottom crust. Sprinkle with the season-all and pepper, cover with the gravy. Place top crust on and crimp edges. Make slit in top and bake as directed on the pie crus, until brown. Will serve 2 adults and two kids. (If ya have more to feed or you have teenagers, I whip up some instant mashed potatoes, some more gravy, and serve a salad and/or rolls.)
This is also a great way to use up leftover beef, chicken or turkey (I use brown gravy for beef) that wouldn't otherwise be enough for most re-runs. You can freeze the finished, uncooked pies and just stick in the oven right from the freezer. A GREAT way to use up that Holiday turkey and freeze it for later meals!!
2 C Cooked, Cubed Chicken 3 oz Cream Cheese
2 Tbsp Butter 1 Sm/Med Onion, Minced
1 Pkg Crescent Rolls
Salt and Pepper to taste
Open rolls, but do not separate them into triangles. Leave 2 triangles together so you have 4 rectangles. Press the perforations firmly to seal. Combine all other ingredients and mix well. (I cook this for a minute to help the cream cheese melt and hold better.) Drop a big spoonful of the mixture onto the center of the rectangle. Take the opposite corners of the rectangle and bring them together over the middle and press together. Do the same with the other 2 corners. Press it all together. Brush melted butter on top and bake on 350 degreesF for 25 min or until golden brown.
1 can of crescent rolls will make 4 servings. However, 2 children can usually share one. They are quite large. My children share. They are 5 & 6.
You want to make 4 rectangles out of your crescents by leaving 2 triangles together. Put a scoop of the mixture in the center of the rectangle and bring up opposite corners over the top. All four corners should meet at the top and be pressed together and then press the sides closed.
Also, to make the recipe even easier, I use canned shredded chicken breast. You could possibly also use tuna with this one. I haven't tried it but I'm sure it would work. Sometimes I brush the tops with butter and sometimes I sprinkle on some finely crushed bread crumbs and sometimes I do butter and some garlic powder. Makes it look snazzy! Whatever suits my fancy for the day.
1 lb Boneless Skinless Chicken Breast 2 Tbsp Flour
1/8 Tsp Pepper 2 Tbsp Olive Oil
1 Garlic Clove, Minced 1 Bell Pepper, chopped
1 Med Onion, chopped 1 (28oz) Can Diced Tomatoes
2 Med Zucchini, chopped 1/2 C Shredded Mozzarella Cheese
2 Tbsp Parmesan
Combine flour and pepper in small bowl. Dip chicken in and coat well. In large skillet over med heat, brown chicken in oil, about 3 min on each side. Move to plate. Add garlic, peppers and onions to skillet and saute till tender. Return chicken to skillet. Add zucchini and tomatoes. Heat to boiling. Reduce heat to low, cover and simmer 15 min. Top with mozzarella and parmesan cheese. Simmer till cheese melts.
Squash can be substituted for bell pepper.
For 6-8 Boneless/Skinless Chicken Breasts:
Mix thoroughly: 2/3 cup flour, 2 tsps. of paprika, 1 tsp. of salt
Coat the chicken in the above mixture.
Set heat slightly over "Medium", Melt 1/4 stick of butter in a skillet and cook chicken on both sides until golden brown.
Mix these ingredients together in a saucepan, bring to a boil, and pour over the chicken:
1 can of whole cranberry sauce (or) 2 Cans of Delmont's Sliced Peaches in Raspberry Juice
2 cups of orange juice
1 tsps. orange rind or 1/4 tsp. of Orange extract
1/2 tsp. cinnamon
1/2 tsp. ginger
1 large onion chopped
Cover skillet with a lid and let simmer for 30 minutes. Remove lid and let cook for another 15 minutes.
Italian style chicken (this is super easy, just wash the chicken, like you normally would, then heat up your cast iron pan on medium high, put your chicken in pan cook on medium high until about done, (cook covered) then the last 20 minutes cover it with spaghetti sauce turn heat down and simmer, just before serving cover with cheese.
(Not cheddar cheese the kind you usually put on spaghetti, that I can't seem to spell right now)
You can serve it with a small side salad, and ice tea. (This is one of the favorites around here.)
Actually, I use boneless, skinless thighs, but breasts would work just as well.
Broil chicken on both sides for about 5 minutes each. Spread one side thickly with country-style or Dijon mustard. Sprinkle Mrs. Dash liberally over all. Broil until mustard is brown and "crinkly". Serve with whatever you've got on hand.
This is my "oh my gosh, I have nothing for dinner" dinner. I created it in a panic one night when the only condiment I had on hand was... mustard! Now it's one of my husband's favorite dinners. We'll do a big salad and some crusty bread and the chicken. Easy!
Cut the chicken breasts in slices length wise - about 1-2" per slice, so you should get 5 or 6 slices out of a breast (assuming boneless, but you can make it with bone-in also, I'm sure, but you would need to de-bone them when you serve them). Brown them in a little olive oil on both sides until no longer pink. Pour a jar of Picante sauce over the chicken and let it simmer until the sauce is warm. Serve on tortilla with refried beans (optional), cheese, sour cream, salsa, guacamole... whatever else you would serve with soft tacos, for instance! Add chips and dip and a salad, and you're set! Very easy, very good.
Another one that is easy is to brown the chicken, cover with a can of cream of chicken soup that you've thinned with about 1/2 cup water and simmer. Serve over rice or noodles.
With cream of mushroom soup, some milk, and I slather on the Mrs. Dash. I start with frozen chicken breasts, so I let it cook for a couple of hours. It comes out falling off the fork tender, and with gravy for the potatoes!
Posted By: laurajean
1 pkg (6oz) stuffing mix (*I have used 8 oz of stuffing mix if I am wanting to stretch this dish a little bit farther)
3 cups cubed cooked chicken or turkey
1 pkg (10 oz) frozen cut green beans, thawed
1 jar (12 oz) chicken or turkey gravy
pepper, other seasonings to taste
Prepare stuffing mix according to directions. Transfer to a greased 11x7x2in baking dish (I like to use one of my pretty oval or round baking dishes for this). Top with chicken/turkey, &green beans. Pour gravy on top. Sprinkle with pepper and any other seasonings (I like a sprinkle of Italian seasoning or a little bit of dried parsley)
*This is pretty if you layer these "pyramid" style....stuffing, then the chicken (but leave some stuffing showing around the edge), the green beans on top of the chicken (with some of the chicken showing).
By: Michele B
Sausage:
1 1/2 pounds ground turkey (both light and dark meat)
2 tablespoons minced garlic
1/2 cup minced onion
1 tablespoon chopped chipotle in adobo
1 teaspoon ground cumin
2 tablespoons freshly chopped oregano leaves
1 tablespoon freshly chopped thyme leaves
2 teaspoons freshly chopped sage leaves
1/2 cup finely chopped pecans
Salt and freshly ground black pepper
Asparagus Sauce:
1 bunch thin asparagus
1 cup chicken stock
1 clove garlic, minced
1 tablespoon chopped fresh oregano
1 lemon, juiced and zested
Salt and freshly ground pepper
Eggs:
Olive oil
6 eggs
Sausage:
Combine the turkey, garlic, onion, chipotle, cumin, oregano, thyme, sage, and pecans and mix just until well combined. Don't overmix. Season with salt and pepper. Cook a small amount of the mixture in a hot pan to test for seasoning. Form the mixture into 6 equal size patties. Set aside.
Clean the asparagus and cut off the bottom inch or so and discard. Cut off the tips and set aside. Cut the stems into 1/2-inch pieces. Bring the chicken stock to a boil. Add the tips and blanch for 1 minute, just until tender. Remove from the chicken stock with a slotted spoon and set aside. Add the stems to the chicken stock and cook 3 to 4 minutes, or until very tender. Carefully pour the mixture into the blender. Add the garlic, oregano, lemon juice and zest. Carefully blend the mixture until smooth. Season, to taste, with salt and pepper. Set aside and keep warm.
Heat a large saute pan over medium-high heat. Add enough oil to lightly coat the bottom of the pan. Add the turkey patties and saute just until cooked through, about 3 to 4 minutes per side, depending on thickness of patties.
Heat a large nonstick saute pan over medium heat. Add enough oil to coat the bottom of the pan. When the oil is hot, carefully crack the eggs into the pan. Cook to desired doneness.
Place 1 turkey sausage patty on each of 6 plates. Top with 1 fried egg, drizzle with asparagus sauce, and garnish with the reserved asparagus tips.
Posted By: Martha R.
Cook one bag of egg noodles.
Chop up a couple of cups of turkey. Pour in with the noodles.
Mix in one can of Cream of Mushroom soup.
Grate 1/2 cup of cheese and stir in.
Season with lemon pepper.
Cook covered at 350 degrees till bubbly (usually about 30 minutes.)
By: Michele B
1 pound thickly sliced smoked turkey from deli counter, chopped
1 tablespoon chili powder
2 cups shredded slaw cabbage, available in produce department
1 to 2 chipotles in adobo sauce, available with Mexican and Spanish foods in market -- use 1 for moderate heat, 2 for extra hot chimichangas
1 cup tomato sauce
3 scallions, chopped
Salt and pepper
4 (12-inch) flour tortillas
1 1/2 cups, 6 ounces, shredded sharp cheddar, smoked white cheddar or Pepper Jack cheese
2 tablespoons vegetable or olive oil
1 cup sour cream
2 tablespoons chopped cilantro leaves or flat-leaf parsley
1 vine ripe orange or yellow tomato, seeded and finely chopped
Preheat your toaster oven to 400 degrees F or high.
Place turkey in a bowl and season with chili powder. Add shredded cabbage, chipotles in adobo, tomato sauce, scallions. Toss filling to combine and season with salt and pepper. Place tortillas in a kitchen towel and set in microwave. Microwave on high for 1 minute. To build, place a generous handful of cheese near one edge of the tortilla. Pile 1/4 of your filling in the tortilla. Tuck sides up and roll tortilla tightly. Repeat to make 4 large stuffed tortilla wraps. Brush the toaster oven baking tray with vegetable or olive oil. Brush the wraps with oil and bake until deep golden all over, 15 to 17 minutes. Top with sour cream, cilantro or parsley and chopped orange or yellow tomato, as garnishes.
Posted By: laurajean
lb ground turkey
1 med onion, chopped
3 garlic cloves, minced
4 cups chopped cabbage
2 med carrots, sliced
1 can (28 oz) diced tomatoes, undrained
3/4 cup water
1 TBS brown sugar
1 TBS white vinegar
1 tsp salt
1 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp pepper
In a large saucepan, cook turkey, onion and garlic over med heat until meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil; cover and simmer for 6-8 min or until the veggies are tender. Yield: 6 servings. **Just add more vegetables and broth/water if you need to stretch this recipe.
1 cup White rice
2 tbsps. Dehydrated minced onion
1 cup frozen peas, thawed (or any vegetable)
2 cups cooked turkey breast, diced
1 can 11ozs. Condensed cheese soup
1 cup milk
1 cup finely crushed buttery crackers
3 tbsps. Margarine, melted
Heat oven to 350. Coat 8X8X2 inch square pan.
Cook rice according to package. Adding onion to boiling water. Fluff cooked rice: spread into prepared baking dish. Sprinkle with peas (or any other vegetable), top with turkey.
Mix soup and milk in a bowl. Pour evenly over turkey. Combine cracker crumbs and margarine in small bowl; sprinkle over top.
Bake for 35 minutes.
By: laurajean
(This is a good way to use up leftover turkey and gravy. Chicken can also be substituted for the turkey.)
1 pkg (10 oz) frozen chopped spinach
2 TBsp butter
2 cups cooked noodles
1 1/2 cups diced turkey (or chicken)
1 cup turkey or chicken gravy (I buy the cans of Franco American turkey or chicken gravy and just use a whole can)
1 carton (8 oz) sour cream onion dip
1/2 tsp onion salt
2 TBsp grated Parmesan cheese
Cook spinach according to package directions; drain. Stir in butter. Place noodles in a greased 11x7x2 in baking dish; top with spinach. Combine turkey, gravy, dip and salt; spoon over spinach. Sprinkle with Parmesan cheese. Bake, uncovered, at 325 for 25 min. or until bubbly.
Posted By: Antoinette Hjelte
1 large salmon fillet
up to 1 l/2 cups of mayonaise
3/4's of a row of saltine crackers
2-3 tablespoons of dried tarragon
Preheat oven to 350 degrees.
Prepare cracker crumbs: In gallon size food-storage bag, add 3/4's bag of saltines and 2-3 tablespoons of tarragon (we prefer 3 T.). Crush crackers by rolling a rolling pin over the bag until fine crumbs are formed. Seal bag and shake well to distribute the tarragon as it may have settled.
Cover cookie sheet or large pan with foil. Lay salmon on foil, skin side down. Using a large spoon, cover salmon with a generous amount of mayonaise. Sprinkle a lot of the crumb mixture over the mayonaise and be sure to cover the sides of the salmon too. (You may have cracker crumbs left over. If so, just save for next time.) Bake in a 350 degree oven for 45 minutes. Test for flakiness. If the salmon is getting too brown before the time is up, gently cover with foil and continue baking.
Posted By: Darla
Tomato salsa:
1 cup chopped seeded tomato (about 2 medium)
1/2 cup chopped seeded yellow or orange tomato (about 1 medium)
1/4 cup finely chopped red onion
1 tablespoon chopped parsley
1 tablespoon fresh lime juice
1/2 teaspoon minced habanero pepper
1/2 teaspoon extravirgin olive oil
1/4 teaspoon salt
Mango salsa:
1 cup chopped peeled mango
1/2 cup chopped seeded peeled cucumber
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
2 tablespoons minced jalapeno pepper
1 tablespoon fresh lime juice
1 teaspoon extravirgin olive oil
1/8 teaspoon salt
Fish:
2 tablespoons lime juice
2 teaspoons olive oil
1/4 teaspoon ground cumin seed
2 garlic cloves, minced
4 (6-ounce) halibut fillets
(I used any old boneless white fish, pollock and perch. I've used cod and tilapia, too)
1/4 teaspoon salt
Cooking spray
Remaining ingredients:
4 (10-inch) flour tortillas
1 cup shredded red cabbage
1/4 cup reduced-fat sour cream
Lime wedges (optional)
To prepare tomato salsa, combine first 8 ingredients in a small bowl; cover and chill at least 1 hour.
To prepare mango salsa, combine mango and next 7 ingredients (through 1/8 teaspoon salt) in a small bowl. Cover and chill at least 1 hour.
Prepare grill.
To prepare fish, combine 2 tablespoons lime juice, 2 teaspoons olive oil, cumin, and garlic in a large zip-top plastic bag. Add fish to bag; seal. Marinate 15 minutes, turning once. Remove fish from bag; discard marinade. . Sprinkle both sides of fish evenly with 1/4 teaspoon salt. Place fish on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or desired degree of doneness. Flake fish into large chunks. (This is where I do it differently: Instead of grilling the fish, I just heat up oil in a pan and dredge the fish in lightly-salted flour. Then fry, browning both sides, about 3 minutes per side) To prepare tacos, place tortillas on grill rack coated with cooking spray; grill 10 seconds on each side. Divide fish and cabbage evenly over one half of each tortilla; top each tortilla with salsa and 1 tablespoon sour cream. Fold tortillas in half. Serve with lime wedges, if desired.
Posted By: Barbara A
Chop up an onion. Sautee in butter until onion is transparent but not brown. Add 1 can salmon. Don't drain. Add milk (enough to mostly fill a medium sized pot.)
sprinkle with pepper to taste.
a dash of salt.
a dash of red hot sauce (optional)
heat to almost boiling, but don't boil.
Serve with crackers.
You can add a can of canned milk to make it thicker, or a can of plain potato soup, celery (chopped) carrots, shrimp, crabs, or whatever, but then it turns into chowder. You make oyster stew the same way just add the oysters after you add the milk and heat until piping hot.
Posted By: Rhonda
1 can tuna, drained
cream of mushroom soup
1 recipe of biscuits
1-1/2 cups cheese sauce
vegetables
Place biscuits in round cake pan. Combine other ingredients. Pour over top of biscuits. Bake at 350 degrees for 30 minutes or until biscuits are brown. Biscuits will float to the top while baking. Vegetarian Variation: use any kind of vegetables or beans in place of tuna.
Posted By: Barbara A
There are a coupe of different ways to make it. The way we usually make it is using the canned salmon because fresh salmon cost a lot here. We usually put butter in a pan to melt with diced onions, then put the salmon on top of that in the pan and heat it up until the onions are very soft, then we pour milk in on top of it enough to fill the pot mostly full then we let it heat up until its piping hot. Don't boil it though you don't want it to scorch that taste horrible.Then just put it in the bowls with crackers , everyone eats it with crackers except me I don't really care for crackers. You can put pepper in it to taste or the red hot sauce to taste thats what I like in it.
Also some people will take out the bones and the skin but you don't have too, and the onion is optional, if you have anyone who does not really like onions just cook the onion in the butter and salmon until they are very transparent and it's hard to tell its in the soup, provided you don't put too much onion. You can make it richer by adding a can of milk to it, but we rarely do that. We have just put the butter in the pot with the salmon heated that until the butter was melted then added the milk. I've never measured the ingredients I just kinda eye it and know when I have enough to go around. Its one of my favorite easy foods, even adding onion you can have it on the table in about 15 min. start to finish give or take a min. or two. We usually give the youngest theirs before it gets all the way hot then by the time I get to the oldest its at just the right temperature.
One last thing if you use onions don't brown them that will make it taste nasty. Just cook them until they are soft not brown.
You can use this for a base for clam chowder, now that's really good. Basically with that, heat up your salmon, crabmeat, scrimp, oysters in butter and if you put onion in put it in at the same time, then add plain potatoe soup, heavy cream, frozen cauliflower, sliced carrots, shaped like coins, a small can of baby corn, a small jar of pimentoes diced, and some diced potatoes, the red ones leaving the skin on, then fill the pot the rest of the way with milk. you heat it up slowly to keep it from scorching, and its very good especially in the winter on cold days. But it cost a lot to make if you use fresh ingredients and live to far from the coast, we usually end up using canned it still taste good but fresh I think would be better.
Posted By: Bobbi
1 teaspoon chlpped fresh basil
2 teaspoons olive oil
1 garlic glove, minced
2 (4oz) tuna steaks
SAUCE
1/3 cup sliced ripe olives
1 Tablespoon pimiento-stuffed green olives
1 Tablespoon capers, drained
1 small garlic clove, minced
2 Tablespoons olive oil
1 Tablespoon lemon juice
1 teaspoon chopped fresh parsley
Heat grill. In small bowl, combine basil, 2 teaspoons oil and 1 garlic clove; mix well. Rub on both sides of tuna steaks. Set aside.
In food processor bowl with metal blade, combine all sauce ingredients except parsley. Process with on/off pulses until finely chopped, scraping down sides of bowl if necessary. Set aside.
When ready to grill, place tuna on gas grill over medium heat or on charcoal grill 4-6 inches away from medium coals. Cook 8-12 minutes or until fish flakes easily with fork, turning once. Serve sauce over tuna. Sprinkle with parsley. 2 Servings
NOTE: To broil tuna, place on bloiler pan; broil 4-6 inches from heat using times above as guide, turning once.
Posted By: Bobbi
1 teaspoon coriander
1/2 teaspoon sugar
1/4 teaspoon chili powder
1/4 teaspoon cumin
2 teaspoons lime juice
4 (6oz) salmon fillets
4 lime wedges
Heat grill. In small bowl, combine all ingredients except salmon and lime wedges; mix well. Spread mixture over salmon.
When ready to grill, place salmon, skin side down, on gas grill ove r medium heat or on charcoal grill 4-6 inches from mdedium coals. Cook 15-18 minutes or until fish flakes easily with fork. Do not turn salmon. Serve salmon with lime wedges.
4 servings
NOTE: To broil salmon, place skin side down, on broiler pan; broil 4-6 inches from heat using time above as guide.
Posted By: Bobbi
2 Tablespoons lemon juice
1/2 teaspoon ground red pepper (cayenne)
1/8 teaspoon garlic powder
12 fresh uncooked jumbo shrimp (1/2 lb), shelled, tails left on, deveined
6 fresh large sea scallops, halved
12 slices bacon, halved
1 large lemon, cut into wedges
Heat grill. In medium bowl or large ziplock bag, combine lemon juice, ground red pepper, and garlic powder. Add shrimp and scallops; turn to coat all sides. Let stand at room temperature to marinate while cooking bacon.
Meanwhile, in large skillet, cook bacon over medium heat for 4-5 minutes or until lightly browned but not crisp, turning once. (Bacon needs to be pliable to wrap around seafood) Drain on paper towels.
Drain shrimp and scallops; discard marinade. Wrap 1 piece of bacon around each shrimp and scallop half. Alternately loosely thread shrimp, scallops, and lemon wedge onto six 12-14 inch metal skewers.
When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4-6 inches away from coals. Cook 4-7 minutes or until shrimp turn pink, scallops turn opaque and bacon is browned and crisp, turning once. 6 kabobs, 3 servings.
By: Karla B
1 cn skinless and boneless sardines, drained
1/2 tsp. dired parsley
1/4 tsp dill weed
3 hard boiled eggs, mashed
1/4 tsp salt
6 oz cream cheese, mashed
2 tbl chopped onion
3/4 tsp lemon juice
combine all ingredients in blender. Blend until smooth. Serve on bed of lettuce leaves.
By: Karla B
1 avocado, pitted, peeled and cubed
2 stalks celery, chopped
6 radishes, sliced
4 tbl lemon juice
4 tbl tarragon vinegar
1/2 small onion, chopped
1/4 tsp cayenne pepper
seasoned salt to taste
1 1/2 lbs tuna
Toss all ingredients together well.
By: MicheleB
1/2 cup Melba sauce:
1 pint raspberries
1/4 cup red currant jelly
2 tablespoons granulated sugar, or to taste
1/2 teaspoon cornstarch, mixed in 2 tablespoons water
4 ounces fillet salmon
1 cup lemon water
2 ounces sliced Brie cheese
1/2 cup heavy cream
For the Melba Sauce: In a blender puree raspberries. Strain out the seeds through a fine sieve. In a small saucepan heat the raspberry puree with the red currant jelly until it comes to a boil. Add the sugar and the cornstarch slurry and cook until the mixture is slightly thickened and clear. Yield: approximately 1 cup
Place salmon in an oven safe pan. Immerse the salmon in lemon water. Place in a preheated 450 degree oven. Cook for about 10 minutes.
Place Brie on top of the salmon and return to the oven.
Combine the cream and Melba Sauce in a saucepan and heat over a medium flame. Drizzle sauce over the melted Brie and salmon, then serve.
By: Michele B
3 tablespoons olive oil
1/2 pound finely ground spicy Italian sausage
1/2 cup minced onions
1 tablespoon chopped garlic
1 1/2 cups fine dried bread crumbs
1 tablespoon finely chopped parsley
1/2 cup finely grated Parmigiano-Reggiano cheese
1 dozen large oysters, preferably Louisiana
Salt and pepper
Preheat oven to 375 degrees F.
In a large saute pan heat 1 tablespoon of the oil. When the oil is hot, add the sausage and cook, stirring occasionally for about 4 to 6 minutes. Add the onions and continue to cook for two minutes. Add the garlic, and continue to cook for 1 minute.
Remove from heat and transfer to a mixing bowl and let cool. Stir in the remaining olive oil, bread crumbs, parsley and cheese and mix well. Season the oysters with salt and pepper. Grease a 9-inch gratin dish or pie pan. Line the bottom with the oysters. Cover the oysters with the sausage mixture, packing it down onto the oysters. Place in the oven and bake for 8 minutes or until the top is golden brown. Remove from oven and serve warm.
By: Michele B
Make this dish one or two days before serving, so the shrimps get all good 'n' tasty with the flavors of garlic, lemon, and herbs. Serve as an appetizer, as finger food, or serve as a salad on a bed of lettuce, tomatoes and avocado.
Ingredients:
1 pound shrimp (preferably large size,
about 21 to the pound)
Cooking Liquid Ingredients:
1-1/2 cups cider vinegar
1/2 cup water
1/4 cup fresh lemon juice
2 teaspoons shrimp-and-crab boil seasoning
(such as Zatarain's or Old Bay ) OR
1 tablespoon pickling spice
3 cloves garlic, peeled and crushed
3 bay leaves
2 teaspoons sugar
1/2 teaspoon whole black peppercorns
1/2 teaspoon salt
1/4 teaspoon celery seed
Marinating Ingredients:
1/2 cup Cooking Liquid from above,
cooled and strained
1/3 cup mild olive oil, or
half olive oil and half canola oil
1 tablespoon Dijon mustard
1 teaspoon prepared horseradish
1/2 medium onion, very thinly sliced
1/2 lemon, very thinly sliced
1/4 cup chopped fresh parsley
Combine the Cooking Liquid Ingredients in a medium non reactive saucepan. Bring to a boil on high. Reduce the heat and simmer for 10 minutes.
Turn the heat back up to high. Add the shrimp, stirring occasionally as they cook to mix them evenly in the liquid. When the shrimp are pink and just firm (about 2 minutes), remove them to a colander in the sink. Rinse in cold water until cool. Peel the shrimp, leaving the tails intact, and de-vein if desired.
While the shrimp cool and drain, prepare the marinade. Strain 1/2 cup of the Cooking Liquid into a non reactive mixing bowl. Whisk in the oil, mustard, and horseradish. Stir in the onion slices, lemon slices, and parsley. Stir in the shrimp and toss until well mixed. Cover and refrigerate at least 6 hours or up to 36 hours, stirring occasionally.
To serve, remove the shrimp from the marinade and arrange on a serving platter with toothpicks and napkins to catch any drips. Or, hang the shrimp around the edges of a bowl filed with some of the marinating mixture for dipping and toasted slices of French bread to sop up the juices.
By: Michele B
Ingredients:
Makes 18 rolls
1/4 cup tomato juice
1 egg well beaten
1 can (1 cup) crab meat drained and flaked
1/2 cup dry fine bread crumbs
1 tablespoon chopped parsley
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon worcestershire sauce
pepper,
9 slices bacon cut in half
How to cook:
Mix tomato juice and egg. Add crab meat, crumbs, parsley, lemon juice and seasonings; mix thoroughly. Roll into 18 fingers, about 2 inches long. Wrap each roll with 1/2 slice bacon; fasten with toothpick. Bake at 400 for about 10 minutes, turning once to brown evenly
By: Michele B
20 asparagus spears
4 (6-ounce) salmon fillets
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 pound baby salad greens
1 cup kalamata olives, sliced in half
2 oranges, peeled and segmented
1 small red onion, thinly sliced
Preheat grill. Place a medium pot of water on the stove to boil. While the grill heats and the water comes to a boil, prepare the Orange Vinaigrette, and set aside until needed.
Trim the bottoms of the asparagus and cook for 30 seconds in the boiling water. Remove from the pot to a plate.
Place the salmon fillets on a large plate and coat with 1/4 cup olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Put the salmon fillets on the hottest part of the grill, starting with the skinless side down. Grill for about 5 to 10 minutes on each side, or until desired doneness.
While the salmon is grilling, combine the salad greens, olives, oranges, onions, and half of the vinaigrette in a large bowl. Toss to combine. Divide the salad mixture evenly among 4 plates.
When the salmon is nearly done, coat the asparagus with the remaining olive oil, salt, and pepper. Put the asparagus on the grill. Grill lightly, moving the spears around the heat frequently with tongs, for about 3 minutes.
Remove the salmon and asparagus from the grill and distribute them evenly among the 4 plates on top of the greens mixture. Drizzle the remaining dressing over the salmon and serve.
Orange Vinaigrette:
2 oranges
1 tablespoon finely chopped shallots
1 teaspoon light brown sugar
1 tablespoon seasoned rice vinegar
1 cup canola oil
1/2 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon orange oil (recommended: Boyajian Orange Oil*)
Zest the oranges with a zester or the fine side of a box grater. Finely chop the zest with a knife, then squeeze the juice out of the oranges into a small stainless steel bowl. Add the zest, shallots, brown sugar, and rice vinegar to the orange juice and whisk together. Slowly, in a steady stream, add the canola oil and extra-virgin olive oil while constantly whisking, until combined. Add the salt, pepper, and orange oil; the orange oil is strong, so just a very small amount is needed. Set the dressing aside while preparing the rest of the salad.
*Boyajian Orange Oil is available at specialty food stores
By: Michele B
2 cloves garlic
Salt and freshly ground black pepper
2 tablespoons olive oil, plus more for the bread
2 shallots, coarsely chopped
2 cups white wine
2 pounds cultivated mussels, scrubbed
2 tablespoons cold unsalted butter
2 tablespoons chopped fresh tarragon leaves
1 baguette, halved lengthwise
Heat grill to high. Sprinkle garlic with a pinch of salt and, with the flat side of a large knife, mash and smear the garlic to a coarse paste. Heat the oil in a stockpot on the grates of the grill, add the shallots and garlic and cook until shallots soften. Add the wine, bring to a boil and stir in the mussels. Cover the pot and cook the mussels until all of them have opened, about 6 to 8 minutes, discard any that do not open.
Remove the mussels with a slotted spoon to a large bowl. Bring the cooking liquid to a simmer and whisk in the butter. Season with salt and pepper, to taste, and stir in the tarragon. Pour the mixture over the mussels and serve immediately with grilled bread.
Brush cut side of baguette with oil, season with salt and pepper and grill, cut side down until lightly golden brown
By: Dadia
shrimp (your choice of number)
juice from 1/2 orange
juice from 1 lime
2 tsp. celery leaves
1 tsp. salt (table or sea)
1 Tbs. olive oil
Preparation:
Take each shrimp, slice a hole in the back of it and loop the tail through the hole to form a knot. Fan the tails before placing on the grill. Flavor the shrimp with orange juice and lime juice - squeeze right on the shrimp.
Drizzle olive oil over the shrimp. Sprinkle the ground celery leaves over the shrimp.
Grill for six to eight minutes.
By: Michele B
Butter, for greasing pan
2 eggs
1 1/2 cups half-and-half
1 cup plain yogurt
1/2 cup grated Swiss cheese
1/3 cup crumbled feta cheese
1/3 cup chopped fresh parsley leaves
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
9 ounces angel hair pasta, cooked
16 ounces mild salsa, thick and chunky
2 pounds shrimp, cleaned, peeled, and deveined
1/2 cup grated Monterey Jack
Preheat the oven to 350 degrees F.
Grease a 12 by 8-inch pan or glass dish with butter. Combine the eggs, half-and-half, yogurt, Swiss and feta cheeses, parsley, basil, and oregano in a large bowl, mixing until thoroughly blended. Spread 1/2 of the cooked pasta evenly over the bottom of the prepared pan. Cover the pasta with the salsa. Add 1/2 of the shrimp and then cover it with Monterey Jack. Add the remaining pasta and shrimp. Spread the egg mixture over top of the casserole. Bake for 30 minutes or until bubbly. Let stand for 10 minutes before serving.
By: Michele B
Peanut oil, for frying
2 cups panko bread crumbs* (if you can't find it just use regular)
3 eggs
Kosher salt and freshly ground black pepper
2 pounds halibut, snapper, or other firm flesh white fish
8 corn tortillas
1/2 head napa cabbage, shredded
Pink Chili Mayo, recipe follows
Lime wedges, for garnish
*Available in the Asian section of your market.
To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F. While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs. Set aside and let them rest for 10 minutes. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. Drain on paper towels.
To make the tacos: Heat a dry cast iron skillet over medium heat. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Pink Chili Mayo. Squeeze on some lime juice, roll up, and eat!
Pink Chili Mayo:
1 1/2 cups mayonnaise
1 1/2 cups sour cream
2 canned chipotle peppers in adobo sauce
Juice 1/2 lime
Kosher salt and freshly ground black pepper
Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.
Yield: 8 servings
By: mariss
Fish Fillets
Salsa, your (choice of heat)such as La Victoria or Pace. Or fresh if you prefer, but I think I would add some of the jar type with the fresh for the right kind of moisture for cooking.
1 lg. Red Onion, sliced
1-2 Bell Pepper, green, red or yellow, purple if you can find it.
sliced in rings.
S&P, garlic fresh or granulated and lemon juice, if desired
In baking dish layer some of the sliced bell pepper and red onions and a few dollops of salsa. Place fish on top, season and then pour desired amount of salsa over fish. Top with remaining bell pepper and onions. Cover with foil and bake in 350 oven for approx. 20 minutes depending on size and amount of fish.
Serve with black beans, Spanish or Mexican rice. It really is good. Makes me wish I had some fish in the freezer.. I think salmon would be good in this recipe too.
By: Michele B
1/4 cup extra virgin olive oil
1 pound plum tomatoes cut into 1/4-inch slices
4 garlic cloves, peeled
Salt and freshly ground pepper
1 teaspoon balsamic vinegar
1/4 cup water
1/2 cup fresh cilantro
1/4 cup fresh chives
1/4 cup fresh flat leaf parsley
3/4 cup fresh bread crumbs
Salt and freshly ground black pepper
Four 7 to 8 ounce cod fillets, pin bones removed
Preheat oven to 450 degrees F.
Lightly brush a baking sheet with olive oil and arrange the tomato slices and 3 garlic cloves in one layer. Brush tomatoes and garlic with olive oil and season with salt and pepper. Roast the tomatoes and garlic until lightly browned and the garlic is tender, about 20 minutes. Transfer tomatoes and garlic to a blender. Add balsamic vinegar and 1 tablespoon water and puree until smooth. Add more water if necessary. Taste and adjust seasoning with salt and pepper. Reserve sauce and keep warm.
In a food processor or blender coarsely chop the garlic clove. Add the cilantro, chives, and parsley and process until finely chopped, scraping down the sides of the machine with a rubber spatula if necessary. Transfer the herb mixture to a shallow dish. Add the bread crumbs, stirring thoroughly to combine and season with salt and pepper.
Brush the cod fillets with olive oil and then dredge in the herb and bread crumb mixture, making sure the fish is well coated on all sides. Arrange the coated fillets on a lightly oiled baking pan. Roast the fillets in middle of oven until just cooked through, 7 to 10 minutes. Serve the roasted cod on the sauce.
By: Michele B
4 (8-ounce) portions cod fish
2 wedges lemon
Salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 bulb fennel, quartered, core cut away, thinly sliced
1 small to medium yellow skinned onion, thinly sliced
1/2 cup dry white wine
1 cup chicken broth
1 (15- ounce) can diced tomatoes, drained
Black pepper
A few large sprigs, in tact, plus 2 tablespoons chopped dill
Preheat oven to 375 degrees F.
Rinse fish and squeeze lemon juice over it. Season the fish with a little salt and reserve.
Heat a large oven proof pan over medium heat. Add extra-virgin olive oil, fennel and onion and season with salt. Saute fennel and onions 7 to 8 minutes then add white wine and reduce a minute, then add broth. Add tomatoes and season with salt and pepper. Set fish into pan and spoon juices over the cod. Add a few sprigs dill to the broth and set the pan into the hot oven to cook. Cook 12 minutes, until fish is opaque. To serve, arrange cod on plate, top with vegetables and chopped fresh dill.
By: Michele B
Mustard Crust:
1/4 cup whole-grain Dijon mustard
1/2 lemon, juiced
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh parsley leaves
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
5 slices of stale white bread, about 1 1/2 cups, roughly ground or panko or unseasoned stuffing bread crumbs
1 side of salmon, about 3 pounds, skin and pin bones removed
Extra-virgin olive oil
2 cups mayonnaise
1 bunches arugula, stemmed and coarsely chopped, plus 1 bunch, stemmed
1 lemon, juiced
Salt and freshly ground black pepper
1 cocktail loaf pumpernickel bread, toasted, optional
Make the mustard crust: In a bowl, combine the mustard, lemon juice, fresh herbs, salt and pepper, and stir together. Stir in the olive oil, and then the bread.
Preheat the oven to 450 degrees F. Put the salmon, skin side down, on a parchment-lined baking sheet. Drizzle with olive oil. Spoon the bread mixture onto the salmon and smooth with a spatula to cover completely. Put the baking sheet into the oven and roast until the salmon is just cooked through but still translucent in the center, about 10 minutes.
When the salmon is cooked, take it out of the oven and set aside. Combine the mayonnaise, the chopped arugula, and the lemon juice in a blender and puree. Season with salt and pepper.
To serve, transfer the salmon to a serving platter by holding 2 opposing corners of the parchment paper and lifting the whole thing off the baking sheet and onto the platter, parchment and all. Spoon the mayonnaise into a serving bowl and garnish with remaining arugula. If serving with cocktail bread set the salmon out with the arugula mayonnaise, and the arugula leaves and let guests make open-faced sandwiches by spreading the toast with the mayonnaise, adding a leaf or 2 of arugula, and finishing with a spoonful of the salmon.
By: Michele B
4 (7-ounce) catfish fillets, skinned, de-boned
4 tablespoons dry rub
6 tablespoons cooking oil
1/2 cup hickory chips
1/2 cup water
1 cup Tartar Sauce, recipe follows
Preheat the grill.
Coat each catfish fillet with the dry rub. Dip the fish into the oil and place the fillets on a hot grill to establish grill marks. After establishing grill marks and the fillets release from the grill, place the catfish into a smoker. Smoke for 2 minutes using the hickory wood chips. Add water to the chips and steam the fish for another 2 minutes. Remove the catfish from the smoker and serve immediately with homemade tartar sauce.
Tartar Sauce:
1 cup mayonnaise
1/2 cup Dijon mustard
3 tablespoons parsley leaves, chopped
3 tablespoons green onion, chopped
3 tablespoons capers
3 sweet gherkins (recommended: Mt. Olive Sweet Gherkins)
1 tablespoon gherkin juice
3 tablespoons lemon juice
1/8 teaspoon cayenne pepper
Salt
Mix all ingredients together in a small bowl. Season with salt, to taste. Chill, covered, in the refrigerator until ready to serve.
By: Michele B
Fish:
4 cups vegetable oil
2 pounds catfish fillets
Salt
Lemon pepper
Garlic powder
1 cup English style batter mix, plus 2 cups
1 1/4 cups water
1 cup chopped pecans
Sauce:
4 ounces (1 stick) butter
1 cup chopped green onions
1/2 cup chopped fresh parsley leaves, plus more for garnish
1 (8-ounce) can cream of mushroom soup
1 (8-ounce) can cream of celery soup
1 (8-ounce) can cream of chicken soup
6 slices cheese (recommended: Velveeta brand)
1 teaspoon liquid crab boil
1 pound crabmeat
Salt and pepper
1/4 cup pecan halves
Heat the oil in a large, deep pot to 350 degrees F.
Pat fillets dry with clean paper towels and season, to taste with salt, lemon pepper, and garlic powder. Dust lightly with 1 cup of the dry batter mix. Mix the 2 remaining cups of dry batter mix with the water and add the chopped pecans.
Coat the fillets with the batter and place in the hot vegetable oil. Fry until golden brown, approximately 5 minutes. Set aside on paper towels.
Sauce:
In a saucepan over medium heat, melt butter and add chopped green onions and parsley. Saute for 3 minutes. Add the soups, cheese, and liquid crab boil and continue to cook for 10 minutes. Add crabmeat and cook an additional 5 minutes. Season, to taste, with salt and pepper.
Prepare a bed of sauce on a serving platter and place fish on sauce. Partially cover fillets with sauce. Garnish with pecans and parsley.
By: Michele B
Seasoning:
1 lime, juiced
2 ounces (1/4 cup) hot cayenne pepper sauce
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 tablespoon crab boil seasoning
Shrimp:
4 cloves garlic, crushed and chopped
2 shallots, chopped
1 tablespoon extra-virgin olive oil
2 tablespoons butter, cut into pieces
2 pounds jumbo shrimp peeled and de-veined*
12 to 15 blades fresh chives, chopped, for garnish
*Ask for easy-peel raw deveined shrimp at seafood counter of market
Preheat large nonstick skillet over medium high heat.
Combine lime juice, hot sauce, cumin, red pepper flakes and seafood seasoning blend.
Quickly saute garlic and shallots in oil and butter for 1 minute, add shrimp and cook 3 minutes, tossing and turning frequently. Dump pink, firm, cooked shrimp from hot pan into hot seasoning blend and toss in seasoning mixture to coat shrimp evenly. Garnish with chopped chives. Serve warm or chilled
By: Michele B
6 cups 1/2-inch diced purple potatoes (regular potatoes are fine)
1/4 cup canola oil, plus more for pan frying
6 cups 1/2-inch diced ripe plantains
4 (8 ounce) snapper fillets (preferably yellowtail snapper)
1 cup flour
2 eggs
2 cups half-and-half
Roasted Garlic, Lemon, and Thyme Vinaigrette, recipe follows
Tomato and Roasted Red Pepper Aioli, recipe follows
Preheat oven to 375 degrees Fahrenheit.
Toss the diced purple potatoes in 1/2 cup of canola oil and season with salt and pepper. Pour onto a baking sheet roast the potatoes until they are just cooked through and can be pierced with a knife.
If you have a deep fryer, fry the plantains at 350 degrees until they begin to caramelize on the outside. If you don?t have a fryer, saute the plantains in canola oil until they begin to caramelize.
Lightly dust the snapper fillets with flour and season them with salt and pepper. Beat the eggs and half-and-half together and slide the snapper into the mixture. Saute the fish topside down in canola oil or clarified butter. When the fish is nicely browned, flip over and finish in oven until just cooked through.
Saute the potatoes and plantains until warmed through. Toss with a few tablespoons of the Lemon Thyme Vinaigrette. Place a few spoonfuls in the center of the plate and top with a snapper fillet. Drizzle some of the vinaigrette around the fish and top the fish with a tablespoon of the Tomato and Roasted Red Pepper Aioli.
Roasted Garlic, Lemon, and Thyme Vinaigrette:
1/3 cup roasted garlic puree
1 cup fresh squeezed lemon juice
2 tablespoons chopped Italian flat leaf parsley
3 tablespoons thyme leaves
1 tablespoon kosher salt
1/4 tablespoon black pepper
1 1/2 cup canola oil
Combine all the ingredients except the oil in a blender. Pour the oil in a slow stream with the blender on. Set aside.
Tomato and Roasted Red Pepper Aioli:
1 egg yolk*
1 tablespoon freshly squeezed lemon juice
11/2 cup canola oil
2 tablespoons roasted garlic puree
1/4 cup marinated sun dried tomatoes, reserve 1/3 cup of oil from marinade
1 roasted red pepper, peeled and seeded
1tablespoon chopped flat leaf parsley
1 tablespoon chopped basil
Salt and pepper
Make a mayonnaise with the egg yolk, lemon juice, and oil. Whisk in the roasted garlic puree. Combine the other ingredients in a blender and whisk the blended mixture into the roasted garlic mixture. Season with salt and pepper.
Another easy one that kids love:
6 Frozen fish fillets 1 jar chunky salsa 1 cup shredded cheddar or monterey jack
Pour salsa over fish, sprinkle with cheese. Bake at 350 for 40 minutes. Serve over rice with a salad or mixed veggies.