Kristen's Recipes

1⁄2 C. pine nuts, coarsely chopped

1 oz. freshly grated Parmesan cheese (1⁄4 C.)

1⁄2 tsp. dried Italian seasoning

1 pound turkey cutlets, about 1⁄3 inch thick

2 tsp. extra-virgin olive oil

2 oz. shredded part-skim mozzarella cheese (1⁄2 C.)

Salt and freshly ground black pepper

 

Heat oven to broil. Bring sauce to low simmer in a small saucepan over medium-low heat. Remove from heat and cover to keep warm. Stir together pine nuts, Parmesan, and Italian seasoning in a wide, shallow dish. Season turkey on both sides with salt and pepper, then dredge both sides in the nut mixture, pressing to adhere. Heat oil in a large nonstick skillet over medium-low heat. Add turkey and cook until coating is golden brown and juices run clear, about 4 minutes per side. If nuts brown too quickly, reduce heat. Place turkey in a baking pan, top evenly with mozzarella, and broil until cheese melts, about 30 seconds. Spoon 1⁄2 C. of warm sauce on each plate and top each with a piece of turkey.

 

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1 tsp. olive oil

1 C. chopped onion (about 1 small onion)

1 pound ground turkey

3 garlic cloves, peeled and minced

1 C. beef broth

1/3 C. raisins

1/3 C. chopped green olives stuffed with pimentos

3 T. capers

1 T. tomato paste

Black pepper to taste

 

Heat the oil and add the chopped onion, cooking until soft (about 5 minutes). Add the ground beef or turkey and garlic, and cook until the meat is no longer pink, stirring periodically.  Add the broth, raisins, olives, capers, and tomato paste. Stir and bring to a simmer, then cover and cook 25 minutes or so. Serve over steamed white rice. Supposedly it goes great with fried  plantains but I just fried sliced bananas in some butter, about 4 minutes per side, until slightly browned.

2 large boneless, skinless chicken breasts, cut into chunks

1 medium onion, finely chopped

1 tablespoon chopped fresh parsley

1/2 cup fresh white bread crumbs

2 teaspoons chicken stock, dissolved in

1 teaspoon boiling water

Salt and freshly ground black pepper

All-purpose flour for coating

Vegetable oil for frying

 

Sweet-and-Sour Sauce

1 medium onion, finely chopped

1 small sweet red pepper, seeded and chopped

1 ½ tablespoons vegetable oil

One 14-ounce can of chopped tomatoes

1 tablespoon tomato paste

1/2 cup pineapple juice

1 teaspoon light brown sugar

1 teaspoon malt vinegar

1 teaspoon soy sauce

Freshly ground black pepper

 

Using your hands, squeeze out some of the excess liquid from the grated apple. Combine the chicken, onion, parsley, crumbs, apple, and stock and chop in a food processor for a few seconds. Season with a little salt and pepper. With your hands, form into about 20 balls, roll in the flour, and panfry until lightly golden, about 10 minutes. For the sauce, saute the onion and red pepper in the oil until softened. Add the rest of the ingredients, bring to a boil, and simmer, covered, for 15 minutes. Pour over the balls and serve with rice.

 

from: Favorite Family Meals

 

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Handful of basil leaves

8 cherry tomatoes

Miso or bouillon (1/2 C.)

Handful of mung bean sprouts

2 handfuls of green salad leaves

Handful of spinach

 

Lay a sheet of foil in baking tray and place the chicken breasts on the foil. Tear the basil leaves, halve the tomatoes and toss over chicken. Using a tsp. of bouillon or Miso mix with half C. of boiling water to make a stock and then pour over chicken. Fold over the foil to make a parcel and bake in the oven on 400F for 20 minutes. Serve the chicken on a bed of raw or lightly steamed spinach with a slad made from fresh herbs, mung sprouts and salad leaves.

 

 

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2 T. extra-virgin olive oil

4 (6 oz.) boneless skinless chicken breast halves

Salt

Fresh ground black pepper

1/4 tsp. crushed red pepper flakes

1 large red onion, thinly sliced

5 garlic cloves, minced

1 C. quick-cooking polenta

1/2 C. mascarpone cheese

1/4 C. grated parmigiano-reggiano cheese

1/2 pint yellow grape tomatoes

1/2 pint red grape tomatoes

20 fresh basil leaves, chopped

 

Bring 3 C. chicken broth to a boil in a saucepan. While the stock is coming to a boil; heat a large nonstick skillet over med-high heat with the olive oil. Season the chicken with salt, pepper, and red pepper flakes; add chicken to the hot skillet and cook 3-4 minutes or until the chicken is lightly browned. Scoot the chicken over to the edges of the skillet, then add in the onions and garlic; continuing to cook for 3 more minutes. Add the remaining C. of chicken broth and cook 3-4 minutes or until reduced by half. While the sauce is reducing, whisk the quick-cooking polenta into the boiling broth in the saucepan until it masses; stir in the mascarpone cheese and Parmigiano and season with salt and pepper; you want the polenta to be slightly loose; if it gets too tight, stir in some more broth to loosen it up a little. To finish the chicken, add in the yellow and red grape tomatoes, stir to combine and continue to cook for 1-2 minutes or until the tomatoes are heated through and starting to burst. Add in the basil and toss with the chicken and tomatoes. Serve the polenta in shallow bowls and top with the fresh tomato and basil chicken.

 

 

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1/4 C.  mayonnaise or salad dressing

1 T. Dijon mustard

4 (1 oz.) slices cooked ham

4 (1 oz.) slices Swiss cheese

 

Heat grill. Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. working from center, gently lb. chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves. In small bowl, combine mayonnaise and mustard. Cut four 18×12-inch pieces of heavy-duty foil. Place 1 chicken breast half on each; spread about 1 T. mayonnaise mixture on each breast half. Top each with 1 slice ham and 1 slice cheese. Wrap each packet using double-fold seals, allowing room for heat expansion. When ready to grill, place packets, seam side up, on gas grill over medium heat, on charcoal grill 4 to 6 inches from medium coals, or on campfire grill over medium heat. cook 20 to 30 minutes or until chicken is fork tender and juices run clear, rearranging packets several times during cooking.

 

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1/4 C. Flour

1/2 tsp. Salt

Pepper to taste

1/2 tsp. Oregano, dried

4 T. Oil

4 T. Butter (or margarine)

1 C. Fresh Mushrooms, sliced

1/2 C. Marsala wine

 

Pound chicken breasts between sheets of “Saran Wrap” until about 1/4″ even-thickness. Combine flour, salt, pepper and oregano, blend. Dredge chicken pieces in the flour, shake off excess.  Cook the breasts on medium heat for about two minutes on the first side, until lightly brown. Turn breasts over to second side to cook, add the mushrooms around the chicken breasts.  Cook breasts about two more minutes, until lightly browned on the second side, stir the mushrooms. When lightly browned, add Marsala around the chicken pieces, cover and simmer for about ten minutes. Transfer to serving plate.

 

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1 1/2 C. chicken stock or broth

1 C. jasmine rice

3 T. vegetable oil

4- 6 to 8 oz boneless, skinless chicken breasts, cut into bite sized pieces

Salt and black pepper

1 green bell pepper, cored, de-seeded, and thinly sliced

1 medium yellow onion, thinly sliced

3 large garlic cloves, chopped

1 small jalapeno, cut in half and seeded

3-inch piece of fresh ginger, peeled and freshly grated

2 C. broccoli florets

zest and juice of 1 lime

1/4 C. fresh cilantro leaves, chopped

3 scallions, thinly sliced

1/2 C. fresh flat leaf parsley leaves, chopped

1 C. frozen peas

Tabasco sauce to taste

 

In a sauce pan, combine 1 C. of the chicken stock, 4 oz. of the coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15 minutes. Turn the heat off and keep the rice covered until ready to serve. While the coconut jasmine rice is cooking, preheat a large nonstick skillet over high heat with about 2 T. of the vegetable oil. Season the chicken pieces with salt and pepper. Add the chicken pieces spreading them evenly across the pan, and brown the chicken on all sides, about 3 to 4 minutes. Remove the browned chicken to a plate and reserve. Add the last T. of vegetable oil to the pan. Add the green bell peppers, onions, garlic, jalapenos, ginger, and broccoli florets. Cook, stirring frequently, for 3 to 4 minutes, or until the veggies start to wilt. To the skillet add the remaining coconut mil and 1/2 C. chicken stock. Bring the mixture to a boil, then reduce the heat and simmer for 4 to 5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes. Add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste, and adjust the seasoning. Add more salt or some hot sauce, if you like heat. Service over the coconut jasmine rice.

 

 

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Mixture of chopped, fresh herbs including basil, oregano, thyme, rosemary and sage

Olive oil, for sautéing

Salt and pepper, to taste

1 large tomato chopped in medium-sized dices

 

Rinse and pat chicken breasts dry with cloth. Rub each generously with herb mixture. Heat 1/4 C. of olive oil in skillet over high heat. Sauté chicken breasts for 3-4 minutes; flip and sauté an additional 3-4 minutes. Once finished, season with salt and pepper and serve with fresh tomatoes.

 

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1 1/2 C. applesauce

1 jalapeno, seeds removed and diced (or 2 tsp. of canned)

1/2 C. diced onion

1/4 C. apple juice

4 T. olive oil

1/2 tsp. salt

 

Preheat oven to 375 F. Season turkey tenderloins with oil, salt, and pepper and place in oven safe pan. Place onion and jalapeno in an oven safe pan and cook in oven for 15 minutes or until onion starts to brown.  Remove onion and jalapeno from oven and place in a blender or food processor with apple juice and applesauce. Blend on high until almost smooth. Remove and refrigerate.  Place seasoned turkey tenderloins in oven for 30 minutes or until meat reaches 160 F in temperature.  Once turkey tenderloins are cooked, remove from oven, slice and serve with apple chutney.

 

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2 T. olive oil

2-3 T. soy sauce

1 head of garlic, sliced in half horizontally

1 T. sherry vinegar

1 lemon sliced thickly, plus juice from another half of lemon

“Little cup of water” or “about a ladle of water”. Lord help us, Ramsay, could you be more unhelpful? It looks to me like maybe 1/3 to 1/2 of a C. he splashes in, possibly less.  Start small and add more if needed.

Bunch of fresh thyme, minced with scissors

2 T. honey

Freshly ground pepper

1 T. chopped Italian parsley

 

Cut up your chicken, or do that fancy thing Ramsay does to the drumsticks you already have and salt and pepper everything.  Heat the oil in a large pan, add the chicken, and brown thoroughly on both sides.  When the chicken is a nice goldeny-brown, add the soy sauce and the vinegar. Top with the lemon slices and squeeze the juice from half of that other lemon over everything.  Add your little C. of water and, over medium-low heat, simmer, turning the pieces from time to time for about 6-7 minutes (or until most of the water has cooked away, whichever comes first). Season with the fresh thyme and drizzle with honey.  Add a good grind of pepper and cook for another five minutes or so.  Sprinkle with fresh parsley and serve with champ–that’s Irish for mashed potatoes with green onions.

 

 

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¼ C. mild-flavored molasses

1 T. soy sauce

2 tsp. cornstarch

¾ C. all-purpose flour

½ tsp. salt

¼ tsp. baking powder

¾ C. water

1pound boneless skinless chicken breasts or thighs, cut into 1-inch pieces

Vegetable oil for frying

1 tsp. chili oil

4 whole dried chili peppers

2 cloves garlic, minced

1-1/2 tsp. finely chopped fresh ginger

Orange and chili flowers for garnish

Hot cooked rice

 

Remove 1/2-inch wide strips of peel from 1 orange with vegetable peeler. Slice peel into 1-inch pieces; set aside. (Remove colored portion of skin only; white pith has a bitter taste.) Juice oranges to measure 1/2 C. juice. Combine juice, molasses, soy sauce and cornstarch in small bowl; set aside. Combine flour, salt and baking powder in medium bowl. Whisk in water to form smooth batter. Add chicken; mix well. Heat about 3 C. vegetable oil in wok over medium-high heat until oil registers 375°F on deep-fry thermometer. Shake off excess batter from 1/3 of chicken; carefully add chicken to wok. Cook about 4 minutes or until chicken is golden brown and no longer pink in center, stirring occasionally to break up pieces with spoon. Remove chicken with slotted spoon to tray lined with paper towels; drain. Repeat 2 more times with remaining chicken, reheating oil between batches. Pour off all oil from wok. Reheat wok over medium-high heat until hot; add chili oil. Add orange peel, dried chili peppers, garlic and ginger; stir-fry about 30 seconds to 1 minute or until fragrant. Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens. Return chicken to wok; mix well. Transfer to serving platter; garnish, if desired. Serve with rice.

 

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1 can pineapple chunks

1 small yellow onion, diced

2 garlic cloves, chopped

1/2 tsp. crushed red pepper flakes

1/4 c. spiced rum

1 lb. boneless skinless chicken breast

1 1/2 c. chicken broth/stock

1/4 c. parsley, shopped

2 Tbs. fresh cilantro, chopped

 

Season chicken with salt and pepper. Either grill, or cook in nonstick pan for about 6 minutes each side or until cooked through. Remove from pan, set aside and keep warm. Wipe out the pan. Heat pan over medium high. Add 1 tbs. oil, garlic, salt, onions, and crushed red pepper. Cook 2 minutes, stirring frequently. Add pineapple chunks and some juice (no more than 1/2 c. and stir to combine. Add rum (if you have a gas stove, take your pan off the heat first, then add the rum and put it back, unless you like pyrotechnics in your kitchen.) Add chicken stock, and cook until it reduces by half. Slice breasts and return them to the large skillet with the sauce in it. Add parsley and cilantro and turn off the heat. Serve over rice.

 

 

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½ C. plain, low-fat yogurt

2 tsp. garlic, chopped

2 tsp. ginger root, chopped

1 tsp. ground cumin

1 tsp. ground turmeric

1 T. fresh mint or coriander, chopped (optional)

2 C. cherry tomatoes (preferably organic)

2 C. baby spinach leaves (preferably organic)

 

Mix the yogurt well with the garlic, ginger, spices and fresh mint. Cut chicken into fairly large chunks, about five or six pieces for each breast. Soak the chicken pieces in the yogurt mixture, turning over to make sure all parts are coated. Let the chicken sit in the fridge in the marinade for an hour or two, if possible.  Preheat the broiler. Place the chicken pieces on a lightly-oiled baking pan or piece of tinfoil, and broil for 5 minutes. Turn the chicken pieces over, add the cherry tomatoes and broil for another five minutes. (The pan should be at least 10 inches from the broiler.)  Put spinach leaves in a saucepan with ¼ C. of boiling water. Cover tightly and steam for 3 minutes. Drain. Serve the chicken and tomatoes on a bed of spinach.

 

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1 lb. chicken tenders, cut into bite size pieces

1 lb. Whole Wheat Gemelli Pasta

4 T. flour, divided (any variety)

1 stick butter (8 Tb.)

3 T. olive oil

2 cloves garlic, minced

1/2 small red onion, halved and sliced thin

1 T. fresh chopped rosemary

1/3 cup fresh lemon juice

3/4 cup chicken stock

3 oz. capers, drained

1/4 cup chopped parsley

Salt and Pepper

 

Place a large pot of salted water over high heat and bring to a boil. Meanwhile, chop the chicken, onion, and herbs. Place a large skillet over medium heat and add the butter and oil.  Drop the pasta in the boiling water and cook as instructed on the package (about 8 minutes) then drain. Once the butter is melted, salt and pepper the chicken liberally and toss with 2 Tb. flour. Place the chicken pieces in the hot butter and sauté for 2-3 minutes per side until golden brown. Remove the chicken with a slotted spoons and place on paper towels to dry. Add the rosemary, garlic and onions to the butter and sauté for 1 minute. Then whisk in the remaining 2 Tb. flour to thicken the sauce. Cook for another minute, then whisk in the lemon juice and chicken stock. Once the sauce is simmering again, toss in the pasta, capers and parsley. Mix in the chicken and serve warm.

 

 

4 large chicken breasts

2 sleeves Ritz crackers

1/4 tsp. salt

1/8 tsp. pepper

1/2 C. milk

3 C. cheddar cheese, grated

1 tsp. dried parsley

1 10 ounce can cream of chicken soup

2 T. sour cream

2 T. butter

 

Cut each chicken breast into 3 large chunks.  In a small food processor grind up the Ritz crackers. 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. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don’t worry about it.  Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don’t let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.  Spray a 9×13 pan with cooking spray and lay the chicken inside the pan.  Sprinkle the dried parsley over the chicken.  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.  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.

4 large boneless skinless chicken breasts

2 cups flour

4 tsp. salt

4 tsp. black pepper

3 T. ground ginger

1 T. freshly ground nutmeg

2 tsp ground thyme

2 tsp ground sage

2 T. paprika

1 tsp cayenne pepper

4 eggs

8 T. water

2 T. olive oil

3-4 cloves minced garlic

1 cup honey

1/4 cup soy sauce (low sodium soy sauce is best)

1 tsp. ground black pepper

Canola oil for frying

 

Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.  Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe. You can store the leftover mix in a Ziploc bag in the freezer for the next time you make this recipe…and there will be a next time.  Make an egg wash by whisking together the eggs and water.  Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the egg wash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.  Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.  Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.

To make the Honey Garlic Sauce:  In a medium saucepan add the 2 T. olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.  Add the honey, soy sauce and black pepper.  Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

 

¼ cup canola oil

4 boneless skinless chicken breasts

Salt

Pepper

1 cup cornstarch

2 large eggs, beaten

Sauce:

3/4 Cup buffalo sauce (if you like more heat use hot sauce, like Frank’s brand)

1¼ cup packed light brown sugar

1 tablespoon water

2 teaspoons apple cider vinegar

½ teaspoon salt

¼ teaspoon red pepper flakes

Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.  In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the cornstarch in a gallon sized bag and shake the chicken to coat. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish. In a medium sized mixing bowl, buffalo sauce, brown sugar, apple cider vinegar, water, salt and red pepper flakes. Pour over chicken and bake for 1 hour.

EVOO

½ C. fresh Thyme, chopped

2 cloves Garlic, minced

¼ C. Pine Nuts

½ C. Flour

2 C. Italian Bread Crumbs

Zest and Juice of one lemon, plus one lemon cut into wedges

2 Eggs

Vegetable Oil for shallow frying

2 lb. thin Chicken Cutlets

12oz sack Baby Spinach, washed and patted dry

¾ C. crumbled Blue Cheese

 

Preheat oven to 375. Toss tomatoes with drizzle of EVOO and season with thyme, garlic, salt and pepper. Arrange on a rimmed cookie sheet and roast for 20 minutes. Preheat small skillet over medium heat. Add pine nuts and toast, stirring and tossing frequently, until lightly golden. Place flour in shallow dish. In another, combine bread crumbs and lemon zest. Beat eggs in third shallow container with a splash of water. Heat thin layer of vegetable oil in a large skillet over medium to medium high heat. Season cutlets with salt and pepper and turn over in flour. Dip into egg mixture, then in bread crumbs and add to hot oil. Cook cutlets in a single layer, in 2 batches if necessary, for 3-4 minutes on each side until juices run clear and the breading is evenly browned. Remove roasted tomatoes from oven and coarsely chop and transfer to a salad bowl. Add spinach, lemon juice, a drizzle of evoo, toasted pine nuts, salt and pepper. Toss together and let the heat of the tomatoes slightly wilt the spinach. Sprinkle with blue cheese just before serving. Provide lemon wedges to each diner.

 

 

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Butter, margarine or spread

2 Bok Choy, trimmed and washed

Seasoned Pepper Blend

Sea salt

1 C. Chardonay or any good white wine, divided

1 or 2 potatoes, sliced lengthwise, 1/2-inch thick

Lemon juice

Chicken tenders

 

Heat oil in skillet over medium high heat. Break off outside leaves of the Bok Choy and refrigerate for another use. Place hearts of Bok Choy in the skillet, season to taste with salt and pepper, turn bok choy and cook for 30 seconds. Add 1/3 C. wine, cover and cook for 2 to 3 minutes, just until tender.  Transfer Bok Choy with tongs to a serving dish and keep warm, covered. Add 1/2 T. butter, margarine or butter spread to skillet, boil mixture to a boil and simmer until reduced to about 1/4 C. and pour over bok choy. To make potatoes, place slices on baking pan, scatter onion slices over potatoes, drizzle with lemon juice and season with sea salt and seasoned pepper blend. Bake in 400-degree oven until tender, turning once. To make chicken, heat olive oil in skillet, add chicken tenders to skillet, season with sea salt and seasoned pepper blend and sautee until cooked through, stirring and turning frequently. Add 1/2 to 2/3 C. wine to the skillet and deglaze with the chicken in the pan. Remove chicken from skillet, bring mixture to a boil and simmer until reduced by 1/4. Stir in 1/2 T. butter and cook until melted. Drizzle over chicken tenders.

 

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