Chicken Scampi
by: Laura Dipaola
3-4 Boneless skinless chicken breast
Stick of Butter
4 garlic cloves
1/2 cup white wine
Rice or Pasta
3- 4 chicken breast diced toss with bread crumb place in a baking pan.. melt one stick of butter, dice up 4 garlic cloves and 1'2 cup of white wine sprinkle all of that over chicken bake in oven for 45 min or until chicken is cooked serve over rice or pasta..
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Chicken Devine
By: Kristen Baydal
1 bunch of Broccoli (or 2 packages of froozen broc) Cooked
Chicken cutlets (sauted 2-3 minutes each side in garlic, salt and pepper)- enough chicken to cover broccoli in cassarole dish
1 can of cream of chicken soup
1/2 cup mayonnaise
1/4 tsp curry powder
1/2 cup sharp cheddar cheese (Shredded)
1 tsp lemon juice
Arrange layer of broccoli in buttered casserole dish. Add layer of chicken. Mix remaining ingredients (except cheese) and pour of chicken (Thick sauce)
Then spread cheese accross the top of mixture. Bake covered in 350* for 30-45 minutes.
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ITALIAN BAKED BREADED CHICKEN with French Fries
By Kenny McTigue
2-4 chicken breast cut into strips/chunks
bread crumbs
2 eggs
Parsley, oregano, basil, parm cheese, and garlic powder to taste
...
Preheat oven to 350 degrees. spray a 9x13 pan lightly
Mix to taste: bread crumbs, parsley, basil, oregano, parm cheese and garlic salt. Combine on plate.
In another bowl beat eggs with parm cheese, salt, and pepper.
smother cut up chicken in flour, then egg, then in the bread crumbs until thoroughly coated, and place in a single layer in the pan.
Place 1/2 pat butter on each piece of chicken and bake in preheated oven (350 degrees) for 40 minutes, then turn up to 425 degrees adding French fries into oven for 20 more mins!
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Cube steak
By: Anne Sykes Brooks
Ingredients
4 (4 ounce) cube steaks
salt and pepper to taste
1/4 cup all-purpose flour
1/3 cup vegetable oil
1 teaspoon beef bouillon granules
Directions
Season the cube steaks on both sides with salt and pepper. Pour the flour onto a shallow plate and press the steaks into the flour; shake off the excess flour. Heat the oil in a large skillet with lid over medium-high heat. Place the steaks into the hot oil, and cook until golden brown on both sides, about 3 minutes per side.
Pour water into the skillet to almost cover the steaks. Stir the beef bouillon and salt to taste into the water. Bring to a boil; reduce heat to medium-low, cover, and simmer until very tender, about 2 hours.
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Chicken Teriyaki
By: Jo Cabot
chicken
teriyaki sauce
onions
peppers
broccoli
cauliflower
(cut chicken breasts into cubes, mixed chicken with teriyaki sauce and baked in oven 35 mins), had over rice and with veggies (onions, peppers 3 colors, broccoli & cauliflower) .
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Chicken Parmesan
By: Anne Sykes Brooks
Ingredients
2 eggs, beaten 1 cup grated Parmesan cheese 7 ounces seasoned bread crumbs 6 skinless, boneless chicken breast halves 1 tablespoon vegetable oil 12 ounces pasta sauce 6 slices Monterey Jack cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.
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Melissa's Chicken Dinner (its my own, so I don't have a name for it)
By: Melissa Rascio
-1 lb of Boneless Chicken (sliced thin and pound it for rolling later)
-Some fresh basil leaves
-Roasted Red pepper (You can make your own by gutting the pepper and filling with garlic and oil and baking, then peeling off the skin)
-Fresh Mozzarella
-Olive Oil
-wooden toothpicks
-eggs
-Italian seasoned bread crumbs
Preheat oven to 350. Once the chicken is thinly sliced and pounded, lay a small piece of fresh mozzarella in the middle of the chicken, then a few roasted red pepper pieces and one or two basil leaves. Roll up the chicken so that the cheese, basil and peppers are on the inside. Close with toothpicks. Dip the rolled up chicken in the egg and then cover in bread crumbs. Put a little olive oil in the bottom of a frying pan to brown the chicken. Put the chicken in a casserole dish and bake the rest of the way. about 50 minutes.
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Chicken and Dumplings
By Jessica Vanderhoff
2 1/2 pounds lb. skinless, boneless chicken breasts and/or thighs, cut into 1-inch pieces
5 medium carrots, peeled and cut into 1-inch pieces (about 2 1/2 cups)
4 stalks celery, cut into 1-inch pieces (about 2 cups)
2 cups frozen whole kernel corn
3 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour
1/2 cup water
2 cups all-purpose baking mix
2/3 cup milk
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed
1.Stir the chicken, carrots, celery, corn, broth and black pepper in a 6-quart slow cooker.
2.Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
3.Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Increase the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.
4.Stir the baking mix, milk and rosemary in a medium bowl. Drop the batter by rounded tablespoonfuls over the chicken mixture. Tilt the lid to vent and cook on HIGH for 40 minutes or until the dumplings are cooked in the center.
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Stuffed Chicken Breast
By Jessica Vanderhoff
1 (10 ounce) package fresh spinach leaves
1/2 cup sour cream
1/2 cup shredded pepperjack cheese
4 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch ground black pepper
8 slices bacon
Directions
1.Preheat the oven to 375 degrees F (190 degrees C).
2.Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
3.Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
4.Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon
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DEEP FRIED CHICKIN LEGS (Or anything else)
by Lauren Elizabeth
Total Time: 24 min.Prep10 min. Cook14 min.
Yield:4 servings .Level:Easy.
Ingredients
3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil
Directions
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months
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Turkey Pot Pie
by Jess Vanderhoff
1 recipe pastry for a (10 inch) double crust pie
4 tablespoons butter
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 1/2 cups cooked turkey, cubed
3 tablespoons all-purpose flour
1/2 cup milk
Directions
1.Preheat oven to 425 degrees F Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
2.Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
3.In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
4.Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F and continue baking for 20 minutes, or until crust is golden brown.
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Crispy Cheddar Chicken
by Anne Brooks
Time: 15 minute prep + 35 minutes baking
Yield: 7 servings
Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley
Sauce:
1 10 ounce can cream of chicken soup
2 T sour cream
2 T butter
1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk...
then the cheese....
and finally the cracker crumbs.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
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Chicken Puffs
by Jess Vanderhoff
2 skinless, boneless chicken breast halves - cubed
3 tablespoons chopped onion
3 cloves garlic, peeled and minced
3/4 (8 ounce) package cream cheese
6 tablespoons butter
3 (10 ounce) cans refrigerated crescent roll dough
Directions
1.In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
2.In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
3.Preheat oven to 325 degrees F
4.Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
5.Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.
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Sweet Chicky Nuggets (close to the recipe of chick fil a)
by Anne Brooks
2 skinless and boneless chicken breasts
1 cup milk
1 egg
1 1/4 cups flour
2 TBSP powdered sugar
2 tsp salt
1 tsp pepper
peanut oil (is best) or canola oil
In a medium bowl whisk the egg and stir in the milk. Trim any fat away from chicken. Cube chicken into bite size pieces. Place chicken in milk mixture,and cover. Let it 'marinate' for 2-4 hours in the fridge. This will make the chicken very nice and tender. In a gallon size resealable baggie combine flour, powdered sugar, salt and pepper. Seal and shake to combine. Place about 2 inches of oil in a medium deep pot. Over medium high heat (more towards the high side) heat oil until hot. If using a thermometer let the temperature reach 375°. If you don't have a fancy gadget like most people, I always test my oil by dropping a few drops of water into it. You want it to sizzle and not pop too much. Adjust your heat if necessary. Using a fork or tongs remove cut chicken from milk mixture and place in the flour mixture. Seal and shake until nuggets are completely coated. Place about a 6-8 nuggets into hot oil and let them cook until golden brown, turning half way through once the edge of your chicken starts to turn white. About 1 minute each side. Always double check to see if any chicken you make is cooked through. I always just make a tiny cut to see if it's pink. Remove and drain on a paper towel. Repeat until all nuggets are cooked. Serve with your favorite sauce!
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Chicken and Squash
by Jess Vanderhoff
4 skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon butter
1 tablespoon vegetable oil
3/4 pound yellow squash, sliced
3/4 pound zucchinis, sliced
1 medium tomato - peeled, seeded and chopped
Directions
1.In a large nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
2.Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer.
3.Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.
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Cornish Hens Stuffed w/wild Rice:
by Rhyl Rager
(4) 1 lb. hens,
1/4 cup wild rice,
2 1/4 cups water,
2 tsp. chicken base,
1/2 cup melted butter,
1/2 tsp. basil,
1/4 tsp. of cinnamon,
2 tsp. parsley flakes,
3 1/2 tsp. Bon Appetit,
1 Tbsp. minced onion flakes,
1/4 tsp. pepper,
1/2 tsp. salt.
Diretions: Wash and pat dry hens; set aside. Wash rice; add water and flavor base; cover and cook til tender an all water is absorbed, about 50 min. Add 1/4 cup of butter, basil, cinnamon, parsley, 2 tsp. of Bon Appetit, onion, pepper and salt, mix well. Fill bird cavities w/stuffing. Cover exposed stuffing with aluminum foil during first 30 min. of cooking/preventing drying. Brush hens w/remaining butter and Bon Appetit. Roast 450F for 20 min. reduce to 350F for 45 min. or until drumstick twists easily. Baste several times. Serves 4 may garnish w/lettuce leaves, grapes, cream cheese filled prunes.
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Sesame Chicken
by Rhyl Rager
3/4 cup brown rice
3 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 garlic clove, finely chopped or crushed with a garlic press
2 large egg whites
1/4 cup cornstarch
1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
4 scallions, thinly sliced
1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced
Directions
Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.
Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.
Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.
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Lemon Chicken Breast
by Rhyl Rager
1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1½ teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon
Preheat the oven to 400 degrees.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
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Turkey Hash
by Jess Vanderhoff
1 tablespoon olive oil
1/2 pound bulk sausage
1 medium onion, chopped
3 cups cooked turkey, shredded
3 cups cooked sweet potato, chunks
1 teaspoon smoked paprika
1 tablespoon hot sauce + more for serving
1/2 cup scallions, white and green parts, sliced
1/4 cup parsley, chopped
Salt and pepper
6 fried eggs, sunny side up or to your liking, for serving
Directions
In a large skillet, at medium-high, heat the olive oil.
Add the sausage, breaking it up with a wooden spoon as it browns.
Add the onion and cook another 5 minutes.
Add the turkey, sweet potato, smoked paprika, and hot sauce. Fold to combine.
Add the scallions and parsley.
Season as desired with salt and pepper.
If desired, top each serving with a fried egg.
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Roast Pheasant Flambe'ed with Calvados
by Rhyl Rager
(May substitute Cornish Game Hens)
2 preferably hen birds plucked cleaned,
1 large onion quartered,
1/2 stick butter,
4 tart eating apples peeled cored thickly sliced,
1/4 cup all-purpose flour,
1 1/4 cups dry white wine,
1/4 cup Calvados,
1/3 cup heavy cream,
2 Tbsp. fresh parsley chopped,
salt & pepper
Place the prepared birds ina roasting pan. Tuck the onion quarters under the birds and sprinkle with a litte salt and pepper. Dot with the butter and place in a preheated oven, 375F degrees. Roast for about 45 minutes, or until the birds are cooked through and tender. Add the apples to the pan 15-20 minutes before the end of the cooking time.
Have a warmed serving dish ready. Remove the birds from the roasting pan and transfer them to the dish. Place the apple slices in a separate dish and keep them hot while making the Calvados sauce. Stir the flour into the pan juices and cook over a moderate heat for 1 minute. Stir in the dry white wine and bring to a boil, stirring all the time. Remove from the heat.
Heat the Calvados in a small saucepan until it is just warm, ignite it and then, when the flames die down, add it to the sauce. Stir in the heavy cream and chopped parsley and adjust the seasoning to taste, then reheat the sauce gently without boiling. Pour a little of the sauce around the birds and arrange the apples in the dish. Serve the birds accompanied by potato chips and fresh green vegetables, with the remaining sauce served separately
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Chili Pumpkin Chicken
by Rhyl Rager
2 lb. (4-5 cups cubed) sugar pumpkin or butternut
1 lb. boneless skinless chicken breasts,
2 cups defatted chicken stock,
1 (14 oz.) can whole tomatoes,
2/3 cup pitted prunes,
1/2 cup dried apricots,
2 large yellow onions chopped,
1/2 green bell pepper chopped,
1 rib celery chopped,
1 Tbsp. oil,
1 1/2 tsp. minced garlic,
1/8 tsp. chili pepper,
1 1/2 Tbsp. chili powder,
salt & pepper to taste
Peel and cut the pumpkin into cubes. Save the seeds to roast for garnish. Heat the oil in a saute' pan. Saute' onion, garlic, green pepper and celery in oil for 7-10 minutes. Cover so that the steam from the veggies helps them to cook. Add the chicken to the veggies. Stir and cook until the meat is white on all sides. Add the pumpkin, stock, tomatoes, dried fruit and spices. Simmer uncovered, for 20 minutes. Garnish with roasted pumpkin seeds.
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Chicken Cacciatore
by Rhyl Rager
2 1/2- 3 lbs. chicken legs thighs
1/4 cup safflower oil,
2 medium onions cut in strips,
2 tsp. minced garlic,
1 lb. can tomatoes,
1 (8oz.) tomato sauce,
2 tsp. paprika,
1 tsp. basil,
1/2 tsp. celery seed,
1 bay leaf,
1/4 cup dry white wine,
1/2 bag wide egg noodles cooked
In skillet, brown chicken parts in oil. Remove chicken. In same skillet cook onions and garlic till tender, but not brown. Return chicken to skillet and add tomatoes, sauce, spices and bay leaf. Cover and simmer 30 minutes. Stir in wine, cook chicken another 15 minutes till tender; turn occasionally. Remove bay leaf; skim off excess fat. Warm cooked noodles and distribute to 4 serving plates. Lay cooked chicken on top of noodles and ladle sauce with tomatoes over top. Serves 4.
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Stuffed Flank Steaks
by Rhyl Rager
4 flank steaks,
mashed sweet potato,
4 slices bacon,
2 Tbsp. chives,
teriyake sauce,
cayenne to taste
Marinate flank steaks in teriyake sauce in a gallon ziplock bag for 4 hours or overnight. Chill. Next mix chives and cayenne into the mashed sweet potato. Now divide mixture evenly between 4 steaks and spread mashed potato thinly, roll them. Now cut meat roll into several 2" thick slices. Will look like a cinnamon roll when laying flat. Now put one slice of raw bacon around each of the meat slices pin closed with toothpicks. Preheat oven to 375F degrees. Place rolled steaks on aluminum foiled broiler pan and cook until steak reaches preferred done-ness: rare, medium, well.
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Vietnamese Grilled Steak Wraps
by Rhyl Rager
1 1/2 pounds beef flank steak
grated peel of 2 lemons
juice of 2 lemons
6 tablespoons sugar, divided
2 tablespoons dark sesame oil
1 1/4 teaspoons salt, divided
1/2 teaspoon black pepper
1/4 cup water
1/4 cup rice vinegar
1/2 teaspoon crushed red pepper
6 8 inch flour tortillas
6 lettuce leaves
1/3 cup fresh mint leaves
1/3 cup fresh cilantro leaves
star fruit slices
red bell pepper strips
orange peel strips
Cut beef across the grain into thin slices. Combine lemon peel, juice, 2 tablespoons sugar, sesame oil, 1 teaspoon salt and black pepper in a medium bowl. Add beef; toss to coat. Cover and refrigerate at least 30 minutes. Combine water, vinegar, remaining 4 tablespoons sugar and 1/4 teaspoon salt in small saucepan; bring to a boil. Boil 5 minutes without stirring until syrupy. Stir in crushed red pepper; set aside. Remove beef from marinade; discard marinade. Thread beef onto metal or wooden skewers. Soak wooden skewers in hot water 30 minutes to prevent burning. Grill beef over medium hot briquets about 3 minutes per side until cooked through. Grill tortillas until hot. Place lettuce, beef, mint and cilantro on tortillas; drizzle with vinegar mixture. Roll tortillas to enclose filling. Garnish with star fruit, bell pepper and orange peel strips. Makes 6 wraps.
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Duckling with Star Fruit Sauce
by Rhyl Rager
2 (4) pound domestic ducklings, thawed if frozen
1 teaspoon dried thyme leaves
1 teaspoon fresh parsley, chopped
2 bay leaves
1 small onion, chopped
1 carrot, thinly sliced
1 small stalk celery, chopped
salt and pepper
Star Fruit Sauce:
1 cup dry white wine
1 cup medium dry sherry or port
1/4 cup rice vinegar
1 teaspoon tomato paste
7 ounces star fruit, pared, pureed and sieved
star fruit slices for garnish
Roast Duckling: Preheat oven to 375F. Remove giblets and fat from body cavity of ducklings and reserve for another time. Rinse ducklings inside and out with cold water. Pat dry with paper towels. Stuff ducklings with thyme, parsley, bay leaves, onion, carrot, celery and salt and pepper to taste. Tie legs together with string. Pierce skin all over with tip of small knife. Arrange ducklings on rack in large shallow roasting pan. Roast at 375F for 1 1/2 to 2 hours until thermometer inserted between leg and thigh registers 180F. Spoon off fat from roasting pan several times during baking. Remove ducklings and rack from pan, reserving drippings in pan. Keep ducklings warm. Put sauce ingredients in a pan over medium heat. Bring to boil and reduce heat. Simmer until reduced. Server over duckling and garnish with star fruit slices.
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Grilled Chicken and Star Fruit
by Rhyl Rager
2 teaspoons finely grated orange peel
2 tablespoons orange marmalade
2 teaspoons olive oil
1 tablespoons fresh snipped thyme
2 1/2 teaspoons ground coriander
1/8 teaspoons ground red pepper
1/4 teaspoons salt
1 small ruby red grapefruit
2 ripe, firm kiwi
2 medium ripe nectarines
2 ripe, firm star fruit
4 medium boneless, skinless chicken breast halves
Combine orange peel, orange marmalade, oil, thyme, coriander, red pepper and salt in a small bowl and set aside. Peel and quarter grapefruit and kiwi. Pit and quarter nectarines. Cut star fruit into 1/2 inch thick slices. Thread fruits on 4 metal skewers. Grill chicken directly over medium heat for 12 to 15 minutes until chicken is no longer pink, turning once. During the last 8 minutes of grilling place fruit skewers directly over medium heat. Brush fruit and chicken with the marmalade mixture often. Turn fruit once. While the chicken and fruit are grilling prepare some rice for a great side dish. To add even more of the islands to your meal you could use couscous as a great side dish choice. Serves 4.
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Green Tea Chicken Ala King
Rhyl Rager
4 tablespoons butter
1/4 cup flour
1 tsp. Matcha green tea powder
1/4 cup finely chopped onion, about 1/2 medium onion
6 oz fresh mushroom, cleaned & sautéed in butter
1/3 cup drained and diced pimiento
2 chicken breasts, cooked and diced
1 tsp Worcestershire sauce
1 tsp. salt
1/4 tsp ground nutmeg
1/8 of tsp ground white pepper
1 1/2 cups 2 % milk
1/2 cup Half & Half
Saute' onions & mushrooms till onions are transparent over medium heat (about 8 minutes). Mix Matcha with milk well. Flour, salt and nutmeg stirring till mixture is smooth. Gradually add the milk and the Worcestershire stirring constantly with a wooden spoon, finishing with the Half and Half. Stir until mixture thickens to a creamy texture, 5 - 8 minutes. Add the chicken and the pimiento. Stir until heated through. Serve over toast.
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Green Tea Pepper Steak
by Rhyl Rager
1 1 /4 - 1/2 pounds sirloin steak
1 cup sliced mushrooms, 2 red bell peppers
1 teaspoon of Matcha green tea powder
1 medium onion chopped
1 garlic clove peeled and smashed
1 14-ounce can baby corn, 1/4 cup light soy sauce
3/4 cup beef broth, 1 tablespoon cornstarch
1 1/2 tablespoons water
2 tablespoons olive oil for frying, 2 teaspoons sugar
1 cup stewed tomatoes
Salt and pepper to taste
Cut the steak into thin strips. Remove the stems and seeds from the bell peppers, and cut into thin strips. Peel and chop the onion and garlic clove. Drain the can of baby corn. Mix Matcha and soy sauce in beef broth and set aside. Combine the cornstarch with the water. Set aside. In a large skillet heat 2 tablespoons olive oil on medium high heat. Brown the meat, turning over once. Turn the heat down to medium. Push the meat to the side and add the onion and garlic to the frying pan. Add the mushrooms and the baby corn. Cook for 5 minutes. Add the Matcha, soy sauce and beef broth. Stir in the sugar. Bring to a boil, then reduce the heat, cover and simmer until the meat is tender (25 - 30 minutes). Add the peppers and stewed tomatoes. Cover and cook for another 5 - 10 minutes. Bring to a boil, and stir in the cornstarch and water mixture. Cook, stirring constantly, for 4 - 5 minutes, until the food is thick and bubbling. Taste and add salt and pepper if desired. Serve over cooked rice.
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California- Thai Flank Steak
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by Rhyl Rager
Ingredients
1/3 cup soy sauce
1/4 cup rice vinegar
1/4 cup rice wine
1/4 cup fresh lime juice
2 tablespoons dark sesame oil
1/2 small red onion, chopped
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
3 tablespoons sliced lemon grass
3 tablespoons crushed peanuts
3 tablespoons chile paste
1 tablespoon ground coriander
1/2 teaspoon garlic salt
2 pounds flank steak
Directions
In a large bowl, combine soy sauce, rice vinegar, rice wine, lime juice and sesame oil. Stir in onion, basil, mint, lemon grass and crushed peanuts. Season with chile paste, coriander and garlic salt.
Layer flank steak with marinade. Refrigerate 6 hours or overnight.
Preheat an outdoor grill for medium high heat, and lightly oil grate.
Spray a large sheet of aluminum foil with non-stick cooking spray. Drain liquid from marinade. Layer meat on foil with the remaining non-liquid marinade ingredients. Fold edges of foil to seal, then grill for 20 minutes.
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Brazilian Chicken with Coconut Milk
by Rhyl Rager
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 teaspoon ground coriander
4 skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
1 tablespoon minced fresh ginger
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
3 tomatoes, seeded and chopped
1 (14 ounce) can light coconut milk
1 bunch chopped fresh parsley
Directions
In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.
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Moroccan Tagine
by Rhyl Rager
Ingredients
1 tablespoon olive oil
2 skinless, boneless chicken breast halves - cut into chunks
1/2 onion, chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 carrot, peeled and chopped
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can vegetable broth
1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground coriander
1 dash cayenne pepper
Directions
Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Season with salt, coriander, and cayenne pepper. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.
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Chicken Parmesan Rollatini
by Jess Vanderhoff
Ingredients
1 cup fat-free low-sodium chicken broth
1 clove garlic, thinly sliced
1 14.5-ounce can crushed San Marzano or fire-roasted tomatoes 5 or 6 fresh basil leaves, torn into small pieces
Kosher salt and freshly ground pepper
4 thin (1/8-inch-thick) chicken cutlets (4 ounces each)
1/4 cup chopped fresh parsley
6 ounces shredded part-skim mozzarella cheese (about 1 cup)
1/4 cup grated parmesan cheese
1/4 cup breadcrumbs
1 large egg white
Cooking spray
Instant polenta, for serving (optional)
Directions
Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the broth, garlic, tomatoes and basil in a skillet over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Cover to keep warm.
Season the chicken with salt and pepper; place smooth-side down on a work surface. Sprinkle with the parsley and mozzarella. Starting at the short end, roll up to enclose the filling. Secure with a toothpick.
Mix the parmesan and breadcrumbs in a shallow dish. Put the egg white in another dish and beat until foamy.
Mist a cast-iron skillet with cooking spray. Dip the chicken rolls in the egg white, then coat with the breadcrumb mixture. Place in the skillet, seam-side down. Sprinkle with any remaining breadcrumbs and mist with cooking spray. Bake until cooked through, about 20 minutes. Serve with the tomato sauce, and polenta, if desired.
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Applebees Crispy Orange Chicken Skillet
by Mary Babilya
2lbs boneless chicken breast
1 egg, beaten
1 1/2tsp salt
1/4 tsp pepper
1 tablespoon veg oil
1 cup flour
1 tablespoon cornstarch
oil, for frying
Cut chicken into 2 inch pieces and place in a parge bowl. Add egg salt pepper and 1 tbsp veg oil. mix well, set aside.
In a seperate bowl combine flour and cornstarch until mixed well. Add chicken to flour mixture and coat each piece well.
Pour 1/2 in oil into heavy skillet, and set over high heat. Temp reaches 375 add chicken pieces in small batches and fry for 3-4 min until browned and chrunchy.
remove chicken from skillet with slotted spoon and place on papertowel to drain. Cont with rest of chicken. when done, set aside. (save 2 table spoons of oil in pan and discard the rest)
GLAZE
1 tsp minced garlic
1 1/2 tsp grated orange zest
1 cup orange juice
1/2 cup hoisin sauce
pinch of cayenne pepper
salt and pepper to taste
After skillet has cooled slightly add the saved 2 tablespoons of oil and saute with garlic for 1min, do not burn
add remaining ingrediants and bring to a booil. Cook, stiring for 3min. Reduce heat and simmer til sauce thickens.
Arrange chicken on plate and pour glaze over chicken and serve.
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BBQ Chicken Wings
by Anne Brooks
Ingredients
2 cups ketchup
1 cup packed light-brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
Coarse salt and ground pepper
6 pounds chicken drumettes, patted dry
Directions
1.In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken.
2.Preheat oven to 450 degrees, with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil.
3.Divide drumettes between baking sheets, and toss with reserved 1 cup sauce.
4.Bake chicken until opaque throughout, 30 to 35 minutes, rotating sheets and tossing chicken halfway through. Toss baked drumettes with 1/2 cup sauce, and serve with remaining sauce on the side.
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Chicken Pot Pie Turnovers
By: Jess Vanderhoff
Ingredients
2 tablespoons butter
1/2 onion, chopped
1 carrot, chopped
... 1 stalk celery, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
2 teaspoons dried thyme
1 tablespoon flour, plus more for dusting
1/2 cup white wine
1 cup chicken stock
1 teaspoon Dijon mustard
1/2 cup frozen peas
1 1/2 cups cubed or shredded cooked chicken
1 sheet frozen puff pastry, thawed
1 egg
Directions
Preheat the oven to 375 degrees F.
Melt the butter in a large saute pan over medium heat. Cook the onions, carrots, and celery with salt and pepper, to taste, until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook off the raw flavor, about 1 minute more. Turn up the heat to medium-high and deglaze the pan with the wine. Whisk in the stock and Dijon mustard. Add the peas and chicken and cook on a very low simmer until the sauce thickens up into a gravy, 5 to 10 minutes. Remove from the heat and set aside.
On a lightly floured surface, unfold the pastry dough and cut into 4 even squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20 percent. Place the squares on a baking sheet and spoon the chicken mixture in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers (use a little water if needed to bind). Press the edges with a fork to create a decorative border. Whisk the egg with a splash of water and brush the turnovers with the egg wash. Cut a small slit in the top to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot.
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Chicken Fried Chicken
by Anne Brooks
4 skinned and boned chicken breasts
1 tsp salt
2 tsp freshly ground black pepper
1 sleeve saltine crackers, crushed
1 cup all-purpose flour
1/2 tsp baking powder
1/2 cup milk
2 large eggs
oil
Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle with half of the salt and pepper. Set aside. Combine cracker crumbs, flour, baking powder, remaining salt and pepper. Whisk together 1 1/2 cups milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. Pour oil to a depth of 1/2 inch in a 12-inch skillet (do not use a nonstick skillet). Over medium high heat (more on the high side) fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a cookie sheet. Keep chicken warm in a 225° oven.
Country Gravy
1/3 - cup flour
2 - 3 tablespoons pan drippings
3 cups milk
salt & pepper to taste
Carefully drain the hot drippings, reserving cooked bits and 2 -3 tablespoons of the drippings in skillet. Add 1/3 cup flour to the skillet with the drippings. Cook over medium high heat. Using a whisk mix the flour into the drippings until it starts to brown and become a paste. This is called a roux. If the roux looks to oily and runny you can add another tablespoon or so of flour and mix again. Whisk constantly until the paste becomes nice and brown.
Slowly add the milk whisking constantly and blending the liquid with the flour mixture until combined. Let the gravy come to a boil and then reduce heat and simmer until the gravy thickens up. If the mixture thickens to much add more milk as needed until the gravy is the consistency that you want. This could end up being more then the required 3 cups. Season generously with salt and pepper and serve over the chicken fried steak and mashed potatoes.See More
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Spinach and Mushroom Stuffed Chicken Breasts
By: Jess Vanderhoff
Ingredients
4 boneless, skinless chicken breasts, 6 ounces
Large plastic food storage bags or waxed paper
1 package, 10 ounces, frozen chopped spinach
... 2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 teaspoon fresh grated or ground nutmeg
Toothpicks
2 tablespoons extra-virgin olive oil
Sauce:
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth
Directions
Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.
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Thai Chicken Wrap with Spicy Peanut Sauce
By: Jess Vanderhoff
Ingredients
3 (6-ounce) chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
... 1 tablespoon grill seasoning
Salad:
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots, available in pouches in produce department
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Salt
Spicy peanut sauce:
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 (12-inch) flour tortilla wraps
Directions
Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
Slice cooked chicken on an angle. Toss with veggies and herbs.
In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.
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Chicken Cashew Casserole
by Tara Haines
2-3 Boneless Skinless Chicken2 cans Cream of Mushroom Soup ( Will also work with Cream of Chicken)
1 1/4 cups Chicken Broth
1/2 cup Chopped Onion
2 cups Chopped Celery
1 (9 1/2 oz.) can Chow Mein Noodls
1 cup Cashews
Preheat oven to 350 degrees
Lightly butter a 2 quart dish. In bowl combine soup, chicken broth, onion, celery. Stir to blend. Set aside.
Cut chicken breasts into small pieces. Place in fry pan until no longer pink.
Add chicken, chow mein noodles, and cashews to the soup mixture. Pour into the baking dish. Bake uncovered for 45 mins.
I normally add alitte more chow mein noodles and cashews to the top before baking it.
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Chicken Cordon Bleu Burgers
By: Jess Vanderhoff
Ingredients
2 teaspoons vegetable or olive oil, plus more for drizzling
4 slices Canadian bacon
2 pounds ground chicken breast
... 2 teaspoons sweet paprika, eyeball it in your palm
2 teaspoons poultry seasoning
2 teaspoons grill seasoning blend (recommended: Montreal Steak Seasoning) or salt and pepper
1 shallot, finely chopped
4 deli slices Swiss cheese
2/3 cup mayonnaise or reduced fat mayonnaise, eyeball it
3 rounded tablespoons Dijon mustard
2 tablespoons freshly chopped tarragon leaves, 4 sprigs
4 kaiser rolls or sandwich size sour dough English muffins, split and toasted
8 leaves leaf lettuce
1 vine ripe tomato, thinly sliced
Directions
Preheat grill pan, nonstick griddle, large nonstick skillet or table top electric grill to medium high heat.Add 2 tablespoons of oil and Canadian bacon. Warm bacon and caramelize it at edges, 1 to 2 minutes on each side. Remove to a piece of foil. Fold foil over loosely to keep warm.
Combine chicken, paprika, poultry seasoning, grill seasoning, shallot. Score meat with the side of your hand to separate into 4 equal amounts. Make 4 large patties, 3/4 to 1 inch thick. Drizzle patties with oil and place on hot grill pan, griddle or in skillet. Cook 5 minutes on each side, until chicken is cooked through.
Top patties with reserved cooked Canadian bacon and Swiss cheese. Fold each slice of cheese in half to fit the burger. Cover loosely with tin foil. Turn off pan and let cheese melt, 2 minutes.
Combine mayonnaise, mustard, tarragon. Slather bun tops or English tops with sauce. Place Cordon Bleu burgers on bun bottoms and top with lettuce and tomato. Put bun or muffin tops in place. Serve with oven fries.
