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Category: Poultry

Quick & Easy Tangy Pork, Chicken or Beef

Quick & Easy Tangy Pork, Chicken or Beef

2 Whole Chicken breasts/ 4 boneless pork chops/ Equivalent of lean Beef tips
1 package of taco seasoning
A touch of oil
1 cup salsa
1 cup apricot preserves
Maybe some brown sugar

Cube the meat into bite sized pieces. Cover with the packet of taco seasoning. Add oil to pan, brown meat until almost done. In a separate bowl, mix together salsa and preserves, add to meat in pan. Simmer 10-15 minutes, taste to see if you need to add some brown sugar.

 

 

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Lime and Coconut Chicken

Lime and Coconut Chicken

coconut2 lb. boneless, skinless chicken breasts

3 T. oil

Zest of 1 lime

1 tsp. ground cumin

1 1/2 tsp. ground coriander

2 T. soy sauce

1 1/2 tsp. kosher salt

2 T. sugar

2 tsp. curry powder

1/2 cup coconut milk

Pinch cayenne

1 small fresh hot chili, such as Thai or Serrano, minced (optional)

1/4 cup chopped fresh cilantro

Fresh limes, cut into wedges

 

Trim fat from chicken breasts.  Starting on thick side of the breasts slice the chicken breasts almost in half, then open each like a book. Place each open breast between two pieces of plastic wrap, wax paper or inside a large, open, Ziploc bag. Using a small heavy pan, bottle or smooth meat mallet lightly pound out each breast into even thickness. Mix all remaining ingredients except fresh cilantro and limes. Add chicken and marinade to a large bowl or Ziploc bag and chill in the refrigerator for up to two hours. Your chicken doesn’t take long to cook so you can use this time to get your dishes prepped and ready.  Once you are ready to cook the chicken, remove each breast from the marinade. Pour the marinade into a small saucepan and bring to a rolling boil.  Boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn. In a heavy skillet or grill pan, heat a splash of oil over high heat. Cook the chicken in batches to prevent overcrowding the pan. Place the breasts in the hot pan and cook without turning for a couple minutes Flip the breasts over and cook until the other side is golden, it shouldn’t take long depending on the thickness of your chicken. Place cooked breasts on a plate in a warm oven or under foil while cooking the remaining chicken. Sprinkle with fresh lime juice and cilantro. Serve with sauce on the side.

 

Chicken and Dumplings

Chicken and Dumplings

1 tsp. butter

1/4 C. chopped onion

1 garlic clove, finely chopped, optional

2 C. cubed cooked chicken

1 (16-oz) bag frozen mixed vegetables, thawed

1 quart chicken broth

1 T. chopped parsley

Sea salt and ground pepper

1 C. Original Bisquick

1/3 C. milk

 chixdump

In large saucepan over medium high heat, melt butter; add onions and garlic and sauté until onions are soft. Add chicken, vegetables, broth, parsley, salt and pepper and bring to a boil, stirring occasionally. Cook uncovered for 5 minutes.  Combine Bisquick and milk in small bowl and mix with a fork. Drop dough by teaspoonfuls onto the boiling soup. If dumplings sink into soup, carefully bring them to the top of the soup using slotted spoon. Reduce to a simmer, and cook uncovered for 10 minutes, cover and cook for 10 to 15 minutes longer.

 

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Grilled Chicken in Mango Sauce

Grilled Chicken in Mango Sauce

4 skinless, boneless chicken breast halves

2 ripe mangos, 1 cubed and 1 sliced

1 large ripe avocado, 1/2 cubed and 1/2 sliced

Sea salt and ground white pepper

Spring greens or baby spinach, washed, dried and stemmed

 

Spray grill pan with nonstick cooking spray. Preheat pan over medium high heat, season chicken on both sides with salt and pepper, and cook until golden and done, turning once. Combine cubed mango and cubed avocado into a food processor, add 1 T. mango or lemon juice, season lightly with salt, cover and process until velvety in texture. Spoon velvet sauce onto plate, (slightly to the side). Cut chicken into thick slices on the bias across the width of the breast. Arrange chicken on top of sauce, overlapping slices. Sprinkle with salt and pepper. Arrange mango and avocado slices around one side of chicken. Garnish with pepper & cilantro.

 

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One Pot Fiesta Chicken and Rice

One Pot Fiesta Chicken and Rice

One Pot Fiesta Chicken and Rice1 1/2 lb. chicken breasts
1/4 C. vegetable oil
1 C. long grain white rice
1 chopped onion
4 minced garlic cloves
1 tsp. dried oregano
1 tsp. chili powder
1 (14.5 oz) can diced tomatoes, drained
1 1/4 C. chicken broth
1 C. shredded Mexican cheese
4 scallions, sliced thinly

Season chicken with salt and pepper. Heat oil in large, heavy skillet over medium-high. Cook until golden on one sides, about 4 minutes; transfer to plate. Add rice, onion, and 1/2 tsp. salt. Cook, stirring frequently, until rice is sizzling and toasted and onion is soft, about 3 minutes. Stir in garlic and spices and cook about 15 seconds. Add tomatoes and broth and bring to a boil. Replace chicken, browned side up. Cover, reduce heat to low and cook 12 minutes. Removed cooked chicken, stir rice, replace lid and cook about 12 minutes more. Slice chicken and serve over rice. Top with cheese and scallions.

Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

About 2 tablespoons canola or peanut oil, plus oil for the baking dish (optional)

Nonstick cooking spray (optional)

14 small (6-inch) corn tortillas

1 medium-size onion, chopped

1 clove garlic, minced

1 tablespoon chili powder

1 teaspoon ground cumin

1⁄2 teaspoon dried oregano

1 can (28 ounces) enchilada sauce, or Quick Homemade Enchilada Sauce

4 cups shredded cooked chicken

2 cups (8 ounces) shredded cheddar cheese or a Mexican cheese blend

For serving, pick and choose

Chopped fresh cilantro

1⁄2 cup thinly sliced scallions

Thinly sliced avocado

Sour cream

Salsa

 

Make the enchiladas: Preheat the oven to 350°F. Lightly oil a 13 by 9–inch baking dish or spray it with nonstick cooking spray.  Line a plate with paper towels. Heat a large skillet over medium-high heat, add 1 teaspoon of the oil, and swirl it around. Add a tortilla and cook until it is just beginning to become very pliable, literally 2 to 3 seconds. Using tongs, a fork, or a spatula, flip the tortilla and cook it until it is floppy but not mushy, 2 to 3 seconds longer. Quickly transfer the tortilla to the paper towel–lined plate. Repeat with the remaining tortillas, stacking them up as they are cooked and adding more oil in tiny amounts as needed.  Add another teaspoon of oil to the skillet and heat it over medium heat. Add the onion and garlic and cook until they begin to soften, about 3 minutes. Add the chili powder, cumin, and oregano and stir until fragrant, about 1 minute, then add the enchilada sauce and stir well. Increase the heat to medium-high and let the sauce come to a simmer. Turn off the heat. Place the shredded chicken and half of the sauce in a medium-size bowl and stir to mix. Set the remaining sauce aside. Place a tortilla on a work surface, spoon a generous 1⁄4 cup of the chicken filling along one edge, and gently roll up the tortilla, making sure the filling doesn’t pop out the ends (don’t worry about a tiny tear here or there). Carefully place the enchilada seam side down in the prepared baking dish. Repeat with the remaining tortillas and filling, lining up the rolls tightly and neatly against each other. Pour the reserved sauce evenly over the enchiladas, making sure they are all covered, and sprinkle the shredded cheese on top. Bake until everything is hot and the cheese is melted, about 20 minutes. Serve the enchiladas with cilantro, scallions, avocado, sour cream, and/or salsa, if desired (the sour cream is usually highly desired).

 

from Mom 100 Cookbook

 

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Honey Ginger Chicken Bites

Honey Ginger Chicken Bites

bites2/3 cup honey

2 tablespoons minced peeled fresh ginger

2 tablespoons fresh lemon juice

2 tablespoons cider vinegar

2 tablespoons low-sodium soy sauce

2 teaspoons dark sesame oil

1 teaspoon grated orange rind

1 teaspoon Worcestershire sauce

4 garlic cloves, minced

1 1/4 pounds skinless, boneless chicken thighs, cut into bite-sized pieces (about 16 thighs)

Cooking spray

1 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons cornstarch

2 teaspoons water

2 teaspoons sesame seeds, toasted (optional)

 

Combine first 9 ingredients in a large zip-top plastic bag; seal and shake well. Add chicken; seal and toss to coat. Refrigerate at least 2 hours or overnight, turning occasionally. Preheat oven to 425°. Remove chicken from bag, reserving marinade. Arrange chicken in a single layer on the rack of a broiler pan coated with cooking spray. Sprinkle chicken with salt and pepper. Bake at 425° for 20 minutes, stirring once. While chicken is cooking, strain marinade through a sieve into a bowl; discard solids. Place marinade in a saucepan; bring to a boil. Cook 3 minutes; skim solids from surface. Combine cornstarch and water in a small bowl; stir with a whisk. Add cornstarch mixture to pan, stirring with a whisk; cook 1 minute. Remove from heat; pour glaze into a large bowl. Preheat broiler. Add chicken to glaze; toss well to coat. Place chicken mixture on a jelly roll pan; broil 5 minutes or until browned, stirring twice. Sprinkle with sesame seeds, if desired.

Holy Yum Chicken

Holy Yum Chicken

holy

1 1/2 – 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded) (If you’re using chicken breasts, reduce cooking time to 25-30 minutes or you’ll end up with dry chicken.)

1/2 cup Dijon mustard (must be Dijon mustard, no substitutes)

1/4 cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)

1 tbsp. rice wine vinegar (seasoned or unseasoned)

1/4 tsp. salt

1/4 tsp. ground black pepper

1 tbsp. cornstarch

2 tsp. fresh rosemary for garnish

 

Preheat oven to 450 degrees Fahrenheit. Line a 8×8″ oven-proof pan with 2 layers of tin foil. In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper. Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated. Bake, uncovered, for 40 minutes. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid. Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You’ll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it’s still not thickening after 1 tbsp., you can add a little more. Sprinkle rosemary on top before serving. Serve with rice or potatoes or vegetables.

 

Note: If you like things more tangy, I would add 2 tbsp. of rice wine vinegar instead of 1 tbsp. I did this the second time I made this and it was a nice tangy kick with the sweetness that subdued it. If you like things on the sweeter side, keep it to 1 tbsp. of rice wine vinegar. Regardless, taste the sauce after mixing it together and adjust to taste

Polynesian Turkey Kabobs

Polynesian Turkey Kabobs

1 lb. boneless uncooked turkey breast

1 20-ounce can juice-packed pineapple chunks, drained

1 large red bell pepper, cut into chunks

1 large green bell pepper, cut into chunks

2 T. low-sugar orange marmalade

1/2 tsp. ground ginger

ChickenPineappleGreenPepperKabob

Cut turkey into bite-size chunks.  Thread turkey chunks onto skewers alternately with pineapple and peppers.  Melt marmalade.  Stir in ginger.  Brush about half of marinade over kabobs.  Broil 4 inches from heat, 12 to 15 minutes.  Turn and baste with marinade.  Broil 5 to 10 minutes longer, until turkey is tender.

 

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Roasted Garlic Soup with Turkey

Roasted Garlic Soup with Turkey

4 whole heads garlic

1 tsp. olive oil

4 C. frozen defatted chicken stock, thawed

2 medium carrots, sliced

1 C. whole kernel corn

1 small onion, sliced

4 oz. turkey cutlets, chopped

1/2 C. minced fresh parsley

1/4 tsp. salt

1/4 tsp. ground black pepper

 

Preheat the oven to 350°F. With a sharp knife, slice the top 1/4″ off each head of garlic; discard the tops. Lightly brush the heads with the oil. Place in a shallow baking dish. Cover with foil. Bake for 55 to 60 minutes. Remove the foil and bake for 10 minutes, or until the garlic skin is browned and the interior is very soft. Set aside until cool enough to handle. Squeeze the cloves to release the roasted garlic; discard the skin. In a blender or food processor, combine the garlic and 1 C. of the stock. Process until smooth. In a Dutch oven, combine the carrots, corn, onions, and 1 C. of the remaining stock. Cook, stirring, over medium-high heat for 10 minutes, or until the onions are soft but not browned. Add the turkey, garlic mixture, and the remaining 2 C. stock. Bring to a boil. Cook, stirring occasionally, for 20 minutes, or until the turkey is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 piece. Stir in the parsley, salt, and pepper.

 

 

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Crock Pot Deviled Chicken

Crock Pot Deviled Chicken

 

3 lb.  Chicken breasts or chicken legs or chicken thighs

1/4 C. butter, melted

1/2 C. honey

1/4 C. prepared mustard

3 clove garlic, minced

1 tsp. salt

1/2 tsp. curry powder

 

Place chicken in slow cooker. Combine all remaining ingredients and pour over chicken. Cook for 4 to 6 hours on high or 6 to 8 hours on low.

 

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Crispy Spicy Quail

Crispy Spicy Quail

4 Semi-Boneless Quail

2 C. Buttermilk

2 each Eggs-beaten

2 tsp. Flour

2 tsp. Cayenne Pepper

1 tsp. Ground Black Pepper

1 tsp. Salt

2 tsp. Parsley Flakes

 

In a mixing bowl add dry ingredients. Whisk in remaining ingredients. Preheat Fryer to 350F. Dip Quail in batter and drop in Fryer and cook until Crispy (4-5 Minutes).

 

 

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Crispy Southwest Chicken Wraps

Crispy Southwest Chicken Wraps

1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)

1 can black beans, rinsed and drained

1 green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

wraps1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)

Sour cream (optional)

6 burrito-sized flour tortillas

 

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.  Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Sautéed Sweet Chicken Breasts with A Spicy Fresh Tomato Chutney And White Rice

Sautéed Sweet Chicken Breasts with A Spicy Fresh Tomato Chutney And White Rice

2 14oz cans of chicken broth

3 T. EVOO

2 C. white rice

6 plum tomatoes

1 tsp. ground cumin

2 tsp. ground coriander

1 Serrano or jalapeno pepper, half of the seeds removed, then finely chopped

2 shallots

2 garlic cloves

Salt and pepper

3 T. sherry vinegar

3 T. brown sugar

1/4 C. fresh cilantro leaves

3 scallions, finely chopped

1/4 C. fresh flat leaf parsley

1 T. honey

4 6oz boneless, skinless chicken breast halves

 rrchx

Bring chicken brother and a T. of EVOO to a boil in a medium pot. Add rice, reduce to a simmer and cover. Stir occasionally for 17-18 minutes. Fluff with a fork. Heat in a medium-size skillet over high heat with a T. of the EVOO. Add quartered tomatoes, cumin, coriander, peppers, shallots, garlic, salt and pepper. Cook, stirring frequently for 3 minutes. Add vinegar, brown sugar and 1 C. of water. Turn down heat to medium low and simmer for 10-12 minutes or until water has evaporated and the tomatoes have broken down and are slightly thickened. In a bowl, combine remaining 2 T. of EVOO, cilantro, scallions, parsley, honey and a little salt and pepper. Add chicken breasts and toss to coat. Heat nonstick skillet over medium high heat. Add chicken, cook for 5 -6 minutes per side. Remove from pan. Top each chicken with chutney and serve with white rice.

 

 

 

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Chicken Enchiladas with Green Chili Sour Cream Sauce

Chicken Enchiladas with Green Chili Sour Cream Sauce

enchi10 flour tortillas, taco sized

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chilies

 

Preheat oven to 350 degrees. Grease a 9×13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.  In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.  Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.  Pour over enchiladas and top with remaining cheese.  Bake 22 min and then under high broil for 3 min to brown the cheese.

 

Curried Chicken-Oregon Hazelnut Salad in Melon Shell

Curried Chicken-Oregon Hazelnut Salad in Melon Shell

3 small melons, cut in half and seeded (drain upside down on towel)

 

Chicken Filling

2 C. cubed cooked chicken

1/2 C. diced celery

1 tart apple, cored, chopped, dipped in lemon juice and water

1 T. green onions, finely chopped

1 T. capers, drained

2/3 C. roasted and coarsely chopped Oregon hazelnuts

1/2 C. mayonnaise

2 T. sour cream

2 tsp. curry powder

Currants, for garnish

 

Combine first six ingredients, except apples.  Mix mayonnaise, sour cream and curry together and stir into chicken mixture.  Cover and refrigerate 4 hours or overnight.  Add chopped apples that have been dipped in lemon juice and water.  Fill cavity of melons.  Garnish with sprinkle of currants over top.

 

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SBD Balsamic Chicken

SBD Balsamic Chicken

2 boneless, skinless chicken breast halves

1/2 tsp. fresh rosemary leaves, minced

2/3 clove garlic, minced

1/4 tsp. freshly ground black pepper

1/4 tsp. salt

2/3 tsp. extra-virgin olive oil

1-2 tsp. white wine (optional)

1 1/3 tsp. balsamic vinegar

 

Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper, and salt in a small bowl and mix well. Place the chicken in a large bowl. Drizzle with the oil, and rub with the spice mixture. Cover and refrigerate overnight. Preheat the oven to 450°F. Spray a heavy roasting pan or iron skillet with cooking spray. Place the chicken in the pan and bake for 10 minutes. Turn the chicken over. If the drippings begin to stick to the pan, stir in 3-4 tsp. water or white wine (if using). Bake about 10 minutes or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. If the pan is dry, stir in another 1-2 tsp. of water or white wine to loosen the drippings. Drizzle the vinegar over the chicken in the pan. Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken.

 

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Sesame Chicken with Quinoa

Sesame Chicken with Quinoa

achx2 boneless, skinless chicken breasts, cut into 1-inch pieces

salt and pepper

1 Tbsp. olive oil

3 Tbsp. reduced-sodium soy sauce

2 Tbsp. rice wine vinegar

2 Tbsp. honey

1 garlic clove, minced

1/2 tsp. ground ginger

1 tsp. cornstarch

1/2 cup thinly sliced green onions

2 tsp. sesame oil

1 tsp. toasted sesame seeds

 

1 cup dry quinoa

2 cups chicken broth

 

Season chicken breasts generously on both sides with salt and pepper.  Heat oil in a large sauté pan over medium-high heat. Add chicken and sauté for about 4-6 minutes, stirring occasionally, until the chicken is cooked through.   While chicken is cooking, whisk together the soy sauce, rice wine vinegar, honey, garlic, ginger, and cornstarch until combined. When the chicken is cooked through, add the green onions and soy sauce mixture to the pan and stir immediately to coat the chicken. The sauce will thicken quickly. Stir in sesame oil, then remove from heat and serve over cooked quinoa (instructions below), sprinkled with sesame seeds.

Thai Grilled Chicken: Southern Curry-Basted Grilled Chicken (ไก่ย่างกอและ)

Thai Grilled Chicken: Southern Curry-Basted Grilled Chicken (ไก่ย่างกอและ)

kabob7 large dried red long peppers (guajillo)

2-inch piece of fresh ginger, peeled

4 large cloves garlic, peeled

One teaspoon ground coriander

One teaspoon ground cinnamon

2-inch piece fresh turmeric, peeled, or one tablespoon ground turmeric

1 shallot, weighing one ounce, peeled and sliced

2.5 pounds boneless chicken thighs cut into 2-inch or one-inch cubes (see post for explanation)

2½ cups coconut milk, divided

2 teaspoons salt, divided

â…” cup, packed, grated palm sugar or light brown sugar

2 tablespoons coconut or vegetable oil

2 tablespoons prepared tamarind paste

 

Stem, deseed, and cut the peppers into quarters crosswise. Soak the peppers in warm water for 30 minutes. Drain off the water and squeeze the peppers dry. Put the peppers, ginger, garlic, ground coriander, cinnamon, turmeric, and shallot in a granite mortar or mini-chopper; grind until smooth. Put the chicken in a mixing bowl along with half of the prepared paste, ½ cup of the coconut milk, and one teaspoon salt; mix well, cover, and chill 30 minutes up to overnight. Make the basting liquid. Put the remaining curry paste in a one-quart pot along with the coconut or vegetable oil; set it over medium heat and fry until the paste become fragrant, about 2 minutes. Stir in the remaining 2 cups coconut milk, the remaining one teaspoon salt, sugar, and tamarind. Bring the sauce to a gentle boil and let it simmer about 3 minutes; remove from heat. Split the sauce into two equal portions. Use one portion to baste the chicken as its grilled; reserve the other portion to drizzle over the chicken once it’s done. Thread the chicken onto the skewers (see post for instructions). Grill the chicken over moderate heat, basting it with one portion of the sauce. When the chicken is done, drizzle the reserved sauce over it and serve immediately.

Chopped Chicken Wontons

Chopped Chicken Wontons

Chicken:

1 package (about 1 lb.) Boneless Skinless Chicken Thighs

2 T. vegetable oil

Salt and pepper to taste

1 package wonton wrappers (generally sold in the refrigerated produce section)

6 C. vegetable oil

 

Asian Style Slaw:

1 C. shredded Napa cabbage

1/2 C. shredded carrots

1/3 C. chopped green onions

1/3 C. chopped fresh cilantro

2 T. favorite Asian dressing

 

Preheat broiler to high heat. In a medium mixing bowl, combine all of the Asian Style Slaw ingredients. Place 6 C. oil in a large pot and heat to 350 degrees. Cut wonton wrappers diagonally in half and fry in vegetable oil until golden brown (about 1 minute per wrapper).  Place chicken, 2 T. vegetable oil, and salt and pepper into a resealable bag. Shake bag so that chicken is well coated. Broil chicken thighs on high until internal temperature reaches 165 degrees, approximately 15 minutes. Finely chop chicken and spread one T. on top of each fried wonton wrapper. Place a T. of the Asian Slaw on top of the chicken and serve on a large platter.

 

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Chicken Françese

Chicken Françese

2 T. extra-virgin olive oil

5 T. unsalted butter

1 1/2lb very thin chicken cutlets

Salt and freshly ground pepper

All-purpose flour, for dredging

4 eggs, beaten until frothy

2 pinches ground nutmeg

1 lemon

1/2 c dry white wine

2 T. capers, coarsely chopped

3 T. fresh flat-leaf parsley leaves, chopped

 

Place a platter in a low oven to warm. Heat a very large nonstick skillet over medium heat. Add 1 T. of the oil and 2 T. of the butter to the skillet. Season the chicken with salt and pepper. Coat half the meat at a time in flour, then in the eggs, adding each piece directly to the hot fat in the pan. Saute the cutlets for 2-3 minutes on each side, until golden and puffy. Transfer the cooked meat to the warm platter and repeat with the remaining cutlets, using the remaining T. of oil and 2 more T. of the butter. Once all of the meat has been cooked, add the nutmeg, the juice of half the lemon and the white wine to the pan. Scrape up the pan drippings with a whisk. Slice the remaining half lemon into thin disks and add to the sauce. Stir in the capers and parsley and the remaining T. of butter into the sauce. Turn off the heat. Shake the pan to combine the sauce. Arrange the lemon slices over the platter, then spoon the sauce evenly over the cutlets. Serve immediately with crusty bread and greens.

 

 

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Asparagus Parmesan with Roasted Chicken

Asparagus Parmesan with Roasted Chicken

1 lb. small to medium asparagus spears, rinsed and trimmed of woody ends

3 T. extra virgin oil

3 T. dry bread crumbs

3 T. grated Parmesan Cheese

3 strips of Prosciutto, separated and chopped

Roasted Chicken Pieces, such as Breasts, halved, or thighs (roast your own or use deli roasted chicken.

 

Preheat oven to 425-degrees. Snap off woody ends of asparagus. Place oil in a roasting pan, place in oven and heat. Combine breadcrumbs and cheese in a small bowl and whisk or mix until blended. Place the asparagus spears in a single layer in the pan and roll in the hot oil to coat. Sprinkle chopped proscuito or ham around the asparagus, but not on top. Return pan to the oven and roast for 8 to 10 minutes, until spears are tender or crisp tender, depending on your preference. Remove pan from oven and sprinkle generously with crumb and cheese mixture and roast until golden, 3 to 5 minutes.  Using tongs, transfer individual servings to plate and sprinkle with the crumbs and cheese left in the pan. Place chicken on plate and sprinkle with prosciutto bits.

 

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Baked Brown Sugar Chicken Wings with Roasted Red Pepper Cream Sauce

Baked Brown Sugar Chicken Wings with Roasted Red Pepper Cream Sauce

wings2 pounds chicken wings

2 tablespoons olive oil

2 teaspoons brown sugar

2 teaspoon garlic powder

2 teaspoon chili powder

2 teaspoon smoked paprika

1 teaspoon onion powder

Kosher salt and freshly ground black pepper, to taste

 

 

For the Roasted Red Pepper Cream Sauce

1/3 cup roasted red pepper, chopped

2 ounces goat cheese

2 tablespoons sour cream

1/4 teaspoon salt

 

Preheat oven to 425 degrees F. Line a baking sheet with foil.  To make the dipping sauce, combine roasted red pepper, goat cheese, sour cream and salt in the bowl of a food processor until emulsified; set aside.  In a large bowl, combine wings, olive oil, brown sugar, garlic powder, chili powder, paprika, onion powder, salt and pepper, to taste.  Place wings onto the prepared baking sheet and bake for 25 minutes, using metal tongs to turn at halftime.  Serve wings immediately with dipping sauce.

One-Pan Potatoes and Chicken Rosemary

One-Pan Potatoes and Chicken Rosemary

1 1/3 pounds (4 medium) potatoes, cut into 1/4-inch slices
1 pound boned and skinned chicken breasts, cut into 1/2-inch strips
2 cloves garlic, minced
2 T. olive oil
2 tsp. dried rosemary, crumbled
Salt and pepper, to taste

 

Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until just tender. While potatoes cook, in large nonstick skillet over high heat, toss and brown chicken and garlic in oil 5 minutes. Add potatoes and rosemary; toss until potatoes are lightly browned. Season with salt and pepper.

 

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One-Pan Harvest Supper

One-Pan Harvest Supper

1 1/3 pounds (4 medium) potatoes, sliced 1/3 inch thick
1 pound boned and skinned chicken breasts, cut into 1/2-inch strips
2 T. vegetable oil
1 red apple, cored and cut into 1/3-inch wedges
1/3 cup sliced green onions

1 T. cider vinegar

1 T. honey

1 T. prepared yellow mustard

Salt and pepper, to taste

 

Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until just tender. While potatoes cook, in 12-inch skillet over high heat toss and brown chicken in oil 3 minutes. Add apple; toss 2 minutes. Add potatoes; toss about 5 minutes until potatoes are lightly browned. In small bowl mix vinegar, honey and mustard. Drizzle over contents of skillet. Add green onions. Toss 2 minutes. Season with salt and pepper.

 

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Chicken Curry in a Hurry II

Chicken Curry in a Hurry II

2 T. vegetable oil

2 tsp. minced garlic

2 (4-oz.) grilled chicken breasts, cut into small bits

1 (1-lb.) package frozen stir-fry vegetable blend

3 T. cornstarch

3 T. soy sauce

1-1/2 C. chicken broth

1 T. curry powder

1 tsp. ginger

1 tsp. cayenne pepper

 

Sauté the garlic in a large skillet or wok for about 2 minutes on medium to high. Add the chopped chicken breasts and frozen vegetables, stir-fry for 4 to 5 minutes. Reduce heat to low. Combine the remaining ingredients together in a small mixing bowl or measuring C.. Stir into the chicken/vegetable mixture and cook for 3 to 4 more minutes, stirring often. Serve over steamed rice.  Tip: If you like a saucier version, add 2 C. of chicken broth to the sauce mixture.

 

 

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Chicken Curry in a Hurry

Chicken Curry in a Hurry

For spicy rice:

1 tsp. each coriander seeds, cumin seeds, mustard seeds

2 C. basmati rice, prepared according to package directions

3 T. vegetable or canola oil, 3 turns of the pan

1 1/3 to 1 1/2 pounds chicken breast tenders, diced

2 to 4 cloves garlic, minced, mild to extra spicy

1 to 2 inches fresh ginger root, minced or grated, mild to extra spicy

1 large yellow skinned onion, peeled and chopped

1 can chicken broth, about 2 C.

2 T. curry paste, mild or hot

1/3 to 1/2 C. mincemeat

Coarse salt

2 T. flour

 

Toppings and garnishes, mix and match:

4 scallions, chopped

1 C. toasted coconut

1/2 C. sliced almonds or Spanish peanuts

1 C. prepared mango chutney

1 /4 C. finely chopped cilantro leaves

 

Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 T. of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.  Heat 2 T. of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and sauté together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.  Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your toppings.

 

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Chicken Cacciatore and Rigatoni

Chicken Cacciatore and Rigatoni

Salt

1⁄2 lb. rigatoni

2 T. extra-virgin olive oil (EVOO) (twice around the pan)

1 lb. chicken tenders, cut into 2-inch pieces

1 lb. boneless, skinless chicken thighs, cut into 2-inch chunks

Freshly ground black pepper

1⁄4 lb. thick-cut pancetta, chopped

5 to 6 garlic cloves, chopped

1 tsp. crushed hot red pepper flakes

4 portobello mushroom caps, halved, then thinly sliced across

1⁄2 C. dry red wine

1 C. beef stock

1 can (28 oz.) crushed tomatoes

A couple of handfuls fresh flat-leaf parsley, finely chopped

Grated Parmigiano-Reggiano to pass at table

 

Heat a pot of water to a boil for the pasta. When the water boils, season with salt and add the pasta. Cook to al dente, with a bite to it. Meanwhile, heat a deep skillet over medium-high heat. Add the EVOO and chicken, white and dark meat, and season it with salt and pepper. Let the chicken sit for 3 to 4 minutes, then turn it and brown the opposite side for 2 to 3 minutes, seasoning it after the flip as well. Transfer the browned chicken to a plate and reserve. Add the pancetta to the pan and crisp it up, 2 or 3 minutes. Add the garlic and red pepper flakes, stir for 30 seconds, then add the mushrooms and brown for 8 to 10 minutes, stirring frequently, until deep brown and tender. Season the mushrooms with salt and pepper after they’ve darkened. Deglaze the pan with the red wine and reduce it for 30 seconds, then stir in the stock and tomatoes. Bring the sauce up to a bubble and add the chicken back to the pan. Simmer the chicken for 5 minutes in the sauce to finish cooking through. Add the cooked pasta and parsley. Stir to combine and check seasoning. Serve with grated Parmigiano-Reggiano cheese.

 

 

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Chicken, Apple and Brie Summerwich

Chicken, Apple and Brie Summerwich

1 lb. chicken tenders

1 tsp. Olive oil or butter

1/3 C. apple juice

Brie cheese, sliced

2 T. brown sugar

1/2 Granny Smith or Golden Delicious Apple, sliced

2 T. finely diced red onion, optional

1/2 C. coarsely chopped walnuts

Sourdough bread, sliced

 

Heat oil or butter in skillet over medium high heat. Add tenders, season to taste, and cook, stirring frequently, for one minute. Add apple juice and cook chicken tenders until browned and cooked through.  Add 2 T. apple juice to a small skillet. Add apple slices, brown sugar and onions, if using, and cook, stirring and turning the apples until they are lightly slightly caramelized. Add walnuts to skillet and cook, stirring for 30 seconds.  Divide tenders between two slices of sourdough bread and place two slices of Brie on top. Arrange apple slices on top of the brie slices. Sprinkle tops with hot walnuts.

 

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Chicken Persillade

Chicken Persillade

pers1/4 C. mayonnaise

1/4 C. Dijon Mustard

1/2 tsp. garlic, finely minced

1 tsp. fresh rosemary, minced

1/4 tsp. lemon zest, freshly grated

1/4 tsp. salt

1/4 tsp. fresh ground pepper

 

1 C. panko bread crumbs

1/2 C. fresh chopped parsley

1 1/2 tsp. garlic, finely minced

2 T. olive oil

 

4 skinless, boneless chicken breast halves

2 T. olive oil

1 tsp. kosher salt

1/2 tsp. fresh ground pepper

 

Curly parsley

Lemon slices

 

In a small bowl, combine all ingredients for rosemary aioli. Mix well and set aside. In a second bowl, combine garlic, parsley, bread crumbs and 2 T. olive oil. Place each chicken breast half between 2 sheets of plastic wrap; lb. to 1/4-inch thickness. Season chicken with salt and freshly ground black pepper. Coat chicken breasts with rosemary aioli, then dredge in persillade crumb mixture.  In a 12-inch non-stick skillet, heat 2 T. olive oil over medium-high heat until hot but not smoking. Cook chicken until golden, 3 to 4 minutes per side. Remove to a serving platter; garnish with parsley and lemon slices.

 

 

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SBD Chicken en Papillote

SBD Chicken en Papillote

4  Chicken Breast Halves (boneless, skinless)

2 Scallions [chopped]

1 Carrot (medium) [sliced diagonally]

1 Zucchini (small) [cut lengthwise in half, then crosswise into 1/2 pieces]

1 tsp. Dried Tarragon

1/2 tsp. Orange Zest [grated]

Salt (to taste)

Pepper (to taste)

 

Heat the oven to 400°F (425°F if foil is used). Cut four 2-foot lengths of parchment paper or foil. Fold each in half to make a 1-foot square. Sprinkle the chicken breasts with salt and pepper. Place a breast slightly below the middle of each square of paper. In a small bowl, combine the scallions, carrot, zucchini, tarragon, and orange zest. Spoon 1/4 of the vegetable mixture over each chicken breast. Fold the parchment, or foil, over the chicken and crimp the edges together tightly. Bake for 20 minutes on a baking sheet. To serve, cut an X in the top of each packet with scissors and tear to open.

 

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Zesty Ginger Tomato Chicken

Zesty Ginger Tomato Chicken

12 chicken drumsticks and/or thighs, skinned (2 1/2 to 3 lbs.)

2 14 1/2 oz cans tomatoes, undrained

2 T. quick-cooking tapioca

1 T. grated fresh ginger

1 T. snipped fresh cilantro or parsley

4 cloves garlic, minced

2 tsp. packed brown sugar (optional)

1/2 tsp. crushed red pepper

1/2 tsp. salt

 

Place chicken pieces in a 3 1/2 quart or 4 quart slow cooker. Drain one can of tomatoes, chop tomatoes from both cans.  For sauce, in a medium bowl, combine chopped tomatoes and the juice from the undrained can of tomatoes, the tapioca,  ginger, cilantro, or parsley, garlic, brown sugar (if desired),  crushed red pepper, and salt.  Pour sauce over chicken. Cover, cook on low heat setting for 6 to 7 hrs or on high heat setting for 3 to 3 1/2 hrs. Skim fat from sauce.  Serve sauce with chicken.

 

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Chicken with Rosemary Dumplings

Chicken with Rosemary Dumplings

chicken-and-rosemary-dumplings2 T. vegetable oil

6 large   (3 1/4 lb.) bone-in chicken breast halves, skin removed

4 large   carrots, peeled and cut into 1-inch pieces

2 large   stalks celery, cut into 1/4-inch-thick slices

1 medium onion, finely chopped

1 C. all-purpose flour

2 T. all-purpose flour

2 tsp. baking powder

1 ½ tsp. chopped fresh rosemary

1/2 tsp. dried rosemary may be substituted for fresh rosemary

1 tsp. salt

1 large   egg

1 ½ C.    milk

2 C. water

1 can (14 1/2 oz.) low-sodium chicken broth

1/4 tsp. ground black pepper

1 oz. (10 oz.) frozen peas

 

In 8-quart Dutch oven, heat 1 T. oil over medium-high heat until very hot. Add 3 chicken breast halves; cook until golden brown, about 5 minutes per side. With tongs, transfer chicken pieces to bowl as they are browned. Repeat with remaining chicken. Add remaining 1 T. oil to drippings in Dutch oven. Add carrots, celery, and onion and cook, stirring frequently, until vegetables are golden brown and tender, about 10 minutes. Prepare dumplings: In small bowl, combine 1 C. flour, baking powder, rosemary, and 1/2 tsp. salt. In C., with fork, beat egg with 1/2 C. milk. Stir egg mixture into flour mixture until just blended. Return chicken to Dutch oven; add water, broth, pepper, and remaining 1/2 tsp. salt. Heat to boiling over high heat. Drop dumpling mixture by rounded T. on top of chicken and vegetables to make 12 dumplings. Reduce heat; cover and simmer 15 minutes. With slotted spoon, transfer dumplings, chicken, and vegetables to serving bowl; keep warm. Reserve broth in Dutch oven. In a small bowl blend remaining 2 T. flour with remaining 1 C. milk until smooth; stir into broth mixture. Heat to boiling over high heat; boil 1 minute to thicken slightly. Add peas and heat through. Pour sauce over chicken and dumplings.

 

Yield: 6 servings

Calories: 437

Fat: 10g

Fiber:

 

 

 

 

 

Chicken, Corn, and Black Bean Stoup

Chicken, Corn, and Black Bean Stoup

2 T. extra virgin olive oil

2 lb. chicken tenders, cut into bite size pieces

1 T. ground cumin

1.5 T. ground coriander

1 chopped chipotle chili pepper in adobo sauce or 1 T. Chipotle chili pepper powder

1 large onion, chopped

4 ears of fresh corn, kernels cut from the cob

1 red bell pepper, cored, seeded, and chopped

3 T. corn starch

1 quart chicken stock or broth

1 15-oz. can black beans, drained

Juice of 1 lime

1/4 C. fresh cilantro leaves, chopped, plus some for garnish

Hot sauce (optional)

Sour cream, for garnish (optional)

Salt and pepper

 stoup

Heat a large soup pot over medium-high heat with EVOO. Add the chicken, and season with salt, pepper, cumin, coriander, and chipotle chili pepper. Cook the chicken until lightly browned, about 3 to 4 minutes. Add the onions, corn kernels, and red bell pepper. Cook, stirring frequently, for about 3 minutes. Mix the corn starch with a small amount of chicken broth. Turn the heat up to high. Add the chicken stock, and chicken stock mixed with corn starch. Bring to a simmer and add the black beans. Simmer for 15 minutes. Add the lime juice and cilantro, stir to combine. Taste and check for seasoning; adjust with salt/pepper. Serve the stoup garnished with a little sour cream and chopped cilantro.

 

 

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Chicken, Leek and Lemon Pot Pies

Chicken, Leek and Lemon Pot Pies

About 4 C. cooked, shredded chicken (I prefer dark meat and usually use thighs)

8 cloves of garlic, peeled and de-germed

3 leeks

1/4 C. butter

1/4 C. flour

2 C. chicken stock

1/4 C. white wine (Optional)

1 T. chopped fresh tarragon or 1 tsp. dry (thyme is good, too)

1 T. lemon juice

1 tsp. grated lemon rind

1/4 C. whipping cream

Salt and plenty of freshly ground pepper

3/4 C. green peas, defrosted if frozen

1 recipe pie crust or 450g puff pastry (my lazy way out, although in the photos I used my usual pie dough.)

1 egg, beaten with a pinch of salt

 

Preheat oven to 375°F (190°C). Place garlic in cold water, bring to boil, and boil for a minute or so. Drain and roughly chop. Reserve. Cut very dark green leaves from leeks and discard. Wash leeks well and slice into 1/2-inch (1-cm) sections (I use about 2/3 of the leek). Heat butter in skillet on medium heat. Add leeks and garlic and sauté for about 3 minutes or until leeks soften. Stir in flour and cook until pale gold, about 4 minutes, adding more butter if needed. Stir in chicken stock, white wine if using, tarragon, lemon juice and rind. Bring to boil. Add cream, reduce heat and simmer for 5 minutes or until thick and glossy. Season well with salt and pepper. Stir in green peas and chicken. Place in a 6-cup baking dish or individual baking dishes. Roll out pastry 1/4-inch (5-mm) thick to cover top of dish. Cut a steam hole, decorate with any extra pastry cut in shapes, if desired. Brush with egg. Bake pies on middle shelf of oven for 30 to 35 minutes or until pastry is golden and mixture bubbles. I usually set my baking dish or dishes on a cookie sheet as I inevitably get one that overflows.

 

 

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Sformata di Pollo

Sformata di Pollo

1/2 Walla Walla sweet onion, diced small

1 clove of garlic, minced

1 Tablespoon EVOO (extra virgin olive oil)

1 teaspoon thyme

1 teaspoon rosemary

1 cup cooked chicken, chopped

4 large eggs

1/2 cup heavy cream

Pinch of nutmeg

Parmesan cheese, grated

Salt and pepper to taste

2 Tablespoons of butter

1/2 cup balsamic

Basil for garnish

 

Prepare 6 Ramekins and spray with oil and dust lightly with Parmesan cheese. Prepare a deep baking pan for Bain Marie (water bath). Preheat oven to 400*F. In a medium skillet, heat olive oil and cook onions over medium heat until translucent.  Add minced garlic, thyme and rosemary to skillet and cook for about 30 seconds; add cooked chicken and salt and pepper to taste. Set aside to cool. Whisk the eggs, heavy cream and nutmeg.  Add the chicken mixture to the eggs and mix well.  Spoon mixture into prepared Ramekins until 3/4 full. Fill the 12 inch baking pan filled with 1/4 hot water (Bain Marie).  Place Ramekins in baking pan and bake  uncovered for 30 – 35 minutes until lightly browned on top and test with toothpick comes out clean.  Remove Ramekins from baking pan and cool for about 5 minutes.    Take a sharp knife around the mold and gently unmold Sformata onto a serving dish.  Garnish with basil and drizzle with some reduced balsamic. **Prepare reduced Balsamic while Sformata is cooling.   Place Balsamic in a pan on medium-low heat, whisk frequently until consistency has reached desired thickness.

 

 

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Grilled Malibu Chicken Recipe

Grilled Malibu Chicken Recipe

MalibuChicken_1_36 boneless/skinless chicken breasts
12 slices deli ham (thin)
6 slices canned pineapple
6 slices Swiss cheese
1/2 cup pineapple juice (I just used the juice drained from my canned pineapple)
4 T. unsalted butter, melted
2 T. BBQ seasoning (I used Famous Dave’s)
1 T. plain yellow mustard
1 T. honey
1 T. molasses
2 tsp. Worcestershire sauce
1 tsp. chili powder

Put a breast in a gallon zip-top bag and pound the thick end until the entire breast is uniform in thickness, then move to a platter or rimmed sheet pan.  Repeat with the remaining breasts.  Season both sides of each breast with the BBQ seasoning, cover and refrigerate at least an hour. Combine the butter, pineapple juice, mustard, honey, molasses, Worcestershire sauce and chili powder a medium mixing bowl and whisk until smooth, then set aside. Grill one side of each breast and each pineapple ring over direct heat until they are seared and have nice grill marks, about 2 minutes.  Flip each breast and ring, brush with the sauce, and cook another two minutes. Move the chicken to the indirect part of the grill and brush the top of each with the sauce. Top each breast with two slices of ham and drizzle the ham with the sauce. Put a slice of cheese then a pineapple ring on each breast and drizzle again with the sauce. Continue cooking with the grill lid down until the internal temperature reaches 160º, about 10 minutes.

 

 

 

 

Chicken Sausage Snails

Chicken Sausage Snails

snails3/4 lb boneless, skinless chicken breast, cubed

1 medium onion, chopped

1 Tablespoon fresh parsely, chopped

1 chicken stock cube, dissolved in 1 Tablespoon of boiling water

1 large apple, peeled, cored and grated

2 Tablespoons of bread crumbs

Salt and pepper

Flour for coating

Oil for sautéing

 

1 lb potatoes, peeled and cut into chunks

2 Tablespoons milk

2 Tablespoons butter

Salt and pepper

 

1 carrot, peeled and cut into strips

16 frozen peas

Ketchup

Shredded Savoy Cabbage, Spinach Leaves, or other green for “grass”

 

Put a pot of water on to boil. Peel and chop your potatoes and when the water is boiling, add them.  When done, drain and mash with milk, butter and seasoning.  Meanwhile, add everything for the sausages into the food processor (chicken, bullion, apple, onion, parsley, bread crumbs).  Whir it around for a few minutes until it’s all blended. Add some salt and pepper. Whir again and then put it all into a bowl. Meanwhile, place a few tablespoons of flour on a plate.  Form into 4 sausages, about 5 inches long and coat them in flour.  Heat oil in pan, sauté for about 15 minutes, turning occasionally until browned on all sides and cooked through. While they’re cooking, throw your frozen peas and carrot strips into a steamer basket. Boil a bit of water in a pot, add the steamer basket and cover, cooking until the veggies are tender, about 3 minutes or so. To form the snails, start by placing a sausage on a plate. Add a mound of potato above the sausage using an ice cream scoop. Sort of flatten it a bit. Using a toothpick, draw a spiral to form the shell of the snail. Get a small plastic baggie and put some ketchup in it. Squish it down toward the corner and then use a scissors to snip just a little bit of the corner off so that you have a small hole. Use this to make a ketchup spiral on the potatoes.  Next, the decorations. You’ll need four peas and three carrot strips. Add four small dots of ketchup where the eyes and the bottoms of the feelers went to help them stick. Place two of the carrot strips as feelers. Place two peas for eyes and two for the end of the feelers.  Add the last carrot strip for the mouth.

 

From First Meals

 

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Pineapple Chicken Salad Sandwiches

Pineapple Chicken Salad Sandwiches

2 C. Cooked Chicken, finely diced
8oz. Can Crushed Pineapple, drained
1/4 C. Slivered Almonds, chopped
Mayonnaise
Alfalfa Sprouts

Combine first 3 ingredients in small bowl.  Add just enough mayonnaise to moisten.  Spread on bread slices, top with sprouts.  Cut sandwiches in half diagonally to serve.

Honey Pecan Crusted Chicken

Honey Pecan Crusted Chicken

4-4 ounce skinless chicken breast halves

1/4 C. honey

2 T. Dijon mustard

3/4 tsp. paprika

1/4 tsp. garlic powder

1 C. finely crushed cornflakes (about 3 3/4 C. uncrushed cereal)

1/3 C. finely chopped pecans

1/4 tsp. salt

1/4 tsp. pepper

 

Preheat oven to 400 degrees F. Sprinkle salt and pepper evenly over the chicken; set aside. Mix the honey, mustard, paprika, and garlic powder in a small bowl until thoroughly combined. In a shallow dish, combine cornflakes and pecans. Brush both sides of chicken with the honey mixture, and then dredge in the cornflakes. Put the chicken in a large baking dish coated with cooking spray. Lightly coat chicken with cooking spray and bake for 40 minutes, or until done.