recipes of the day 05/10/04.......chicken

Discussion in 'Recipes' started by snorton938, May 10, 2004.

  1. snorton938

    snorton938 Founding Member

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    foodnetwork had a maga bananza on chicken last nite and it's not a bad idea since it's affordable and you can do alot with it.....so today let's celebrate chicken.

    Peruvian Chicken Ragout

    Ingredients
    • 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
    • 2 tablespoons all-purpose flour
    • 1 teaspoon chili powder
    • 1 medium onion, chopped
    • 1 clove garlic, minced
    • 1 tablespoon cooking oil
    • 1 28-ounce can diced tomatoes
    • 1 14-ounce can chicken broth
    • 1 medium potato, peeled and diced
    • 1 cup frozen whole kernel corn
    • 1/2 cup quinoa (you can substitut rice for this)
    • 2 cups packed fresh spinach leaves
    • Finely shredded lemon peel (set aside)
    • 2 tablespoons lemon juice

    Directions
    1. Place chicken, flour, chili powder, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in a plastic bag. Seal and shake to coat.
    2. In a 4- to 6-quart Dutch oven cook chicken mixture, onion, and garlic in hot oil over medium heat until browned. Add undrained tomatoes, broth, potato, corn, and quinoa. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until potatoes and quinoa are tender.
    3. Stir in spinach and lemon juice and cook just until spinach is wilted. Garnish each serving with shredded lemon peel. Makes 6 servings.
     
  2. snorton938

    snorton938 Founding Member

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    Dilled Chicken and Jicama-Potato Salad

    Ingredients
    • 1 recipe Jicama-Potato Salad (see recipe below)
    • 1 pound skinless, boneless chicken breasts
    • 1 egg
    • 1 tablespoon dill mustard or Dijon-style mustard
    • 1 tablespoon water
    • 1/4 cup all-purpose flour
    • 1/4 cup seasoned fine dry bread crumbs
    • 2 tablespoons finely chopped almonds
    • 3 tablespoons garlic-flavored olive oil or olive oil
    • Fresh dill sprigs (optional)

    Directions
    1. Prepare Jicama-Potato Salad; cover and chill for 4 to 24 hours.
    2. Cut chicken into bite-size strips. In a shallow bowl beat egg; stir in mustard and water. Place flour in a second shallow bowl. In a third shallow bowl combine bread crumbs and almonds. Coat chicken with flour; dip into egg mixture, then into bread crumb mixture, turning to coat.
    3. In a 12-inch skillet cook chicken in hot oil over medium-high heat about 6 minutes or until tender and no longer pink, turning once. Serve chicken with Jicama-Potato Salad. If desired, garnish with dill sprigs. Makes 6 servings.
    4. Jicama-Potato Salad: In a large saucepan place 5 medium potatoes, peeled and cubed, and 1/2 teaspoon salt; add enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or just until tender. Drain well; cool slightly. In a large bowl combine potatoes; 1/2 of a small jicama, peeled and cut into 3/4-inch pieces; 2 stalks celery, sliced; and 3 green onions, sliced. Gently fold in 3/4 cup bottled cucumber ranch salad dressing and 1 tablespoon snipped fresh dill or 1 teaspoon dried dill weed.

    Mediterranean-Style Chicken

    Ingredients

    • 1-1/2 to 2 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
    • Nonstick spray coating
    • 1 14-1/2-ounce can tomatoes, cut up
    • 1/4 cup dry red wine
    • 1 teaspoon sugar
    • 1 teaspoon dried basil, crushed
    • 1 clove garlic, minced
    • 1 bay leaf
    • 1 tablespoon water
    • 2 teaspoons cornstarch
    • 4 ounces spaghetti, cooked and drained
    • 1/4 cup sliced pimiento-stuffed olives (optional)

    Directions

    Remove skin from chicken; pat chicken dry with paper towels.
    Spray a 10-inch skillet with nonstick spray coating. Preheat over medium heat. Add chicken and brown for 10 to 15 minutes, turning to brown evenly.
    Add undrained tomatoes, wine, sugar, basil, garlic, and bay leaf. Bring to boiling; reduce heat. Cover and simmer about 35 minutes or until chicken is tender. Remove chicken from skillet; keep warm.
    In a small bowl stir together water and cornstarch. Stir into tomato mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
    Serve chicken and sauce over cooked spaghetti. Garnish with olives, if desired. Makes 4 servings.

    Parisian Chicken Salad

    Ingredients
    • 4 medium skinless, boneless chicken breast halves (about 1 pound)
    • 2 teaspoons finely shredded orange peel
    • 1/3 cup orange juice
    • 4 cloves garlic, minced
    • 2 tablespoons honey
    • 1-1/2 teaspoons dried thyme, crushed
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 cup olive oil
    • 2 tablespoons white wine vinegar
    • 2 tablespoons orange juice
    • 2 cloves garlic, minced
    • 1-1/2 teaspoons finely chopped shallots
    • 4 cups torn baby salad greens
    • 1 medium yellow sweet pepper, thinly sliced
    • 2 medium oranges, peeled and sectioned

    Directions
    1. Place chicken in a heavy, large self-sealing plastic bag set in a shallow dish. For marinade, in a bowl combine orange peel, the 1/3 cup orange juice, the 4 cloves garlic, the honey, and thyme. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for at least 6 hours or up to 8 hours, turning bag occasionally.
    2. Drain chicken, discarding marinade. Place chicken on unheated rack of a broiler pan. Season with half of the salt and half of the pepper. Broil 4 to 5 inches from heat for 12 to 15 minutes or until tender and no longer pink, turning once halfway through broiling.
    3. Meanwhile, for dressing, in a screw-top jar combine olive oil, vinegar, the 2 tablespoons orange juice, the 2 cloves garlic, the shallots, the remaining salt, and the remaining pepper. Cover; shake well.
    4. To serve, divide greens among 4 dinner plates. Top with yellow sweet pepper slices. Cut chicken into 1/2-inch-thick slices. Arrange chicken and orange sections on salads. Drizzle with the dressing. Makes 4 servings.

    Moroccan Chicken Stew

    Ingredients
    • 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
    • 1 tablespoon all-purpose flour
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1 teaspoon ground paprika
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 2 medium onions, cut into wedges
    • 3 cloves garlic, minced
    • 1 tablespoon olive oil
    • 1 28-ounce can crushed tomatoes
    • 1 15-ounce can garbanzo beans, rinsed and drained
    • 1-1/2 cups water
    • 1/2 cup raisins
    • 1/3 cup small pitted ripe olives
    • 3 cups hot cooked couscous
    • 1/4 cup snipped fresh cilantro

    Directions
    1. In a bowl coat chicken pieces with a mixture of flour, coriander, cumin, paprika, salt, and cinnamon. Set aside.
    2. In a 4-quart Dutch oven cook onion and garlic in hot oil about 5 minutes or until tender. Remove from Dutch oven, reserving oil in pan. Add chicken pieces, about half at a time, to pan. Cook quickly until lightly browned, stirring frequently. Return all chicken and the onion mixture to pan. Add crushed tomatoes, beans, water, raisins, and olives. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until chicken is tender, stirring occasionally. Spoon couscous into soup bowls. Ladle stew over the couscous and sprinkle with snipped cilantro. Makes 6 servings.

    Mustard Chicken Barbecue

    Ingredients
    • 4 chicken legs (thigh-drumstick piece) or 4 each drumsticks and thighs (about 3 pounds total) or 4 chicken breast halves (about 2 pounds total)
    • 1/2 cup Dijon-style mustard
    • 3 tablespoons vinegar
    • 4 teaspoons Worcestershire sauce
    • 1 teaspoon snipped fresh thyme or 1/8 teaspoon dried thyme, crushed
    • 2 tablespoons light-flavored molasses

    Directions
    1. If desired, remove skin from chicken. Rinse chicken and pat dry with paper towels. Place chicken in a plastic bag in a shallow dish; set aside.
    2. For marinade, stir together mustard, vinegar, Worcestershire sauce, and thyme until smooth. Pour marinade over the chicken. Seal the bag and turn to coat the chicken with marinade. Chill for 4 to 24 hours, turning the bag occasionally. Drain the chicken, reserving marinade. Measure 1/3 cup marinade; set aside to use to make the sauce.
    3. In a grill with a cover, arrange medium-hot coals around a drip pan. Test for medium heat above the drip pan. Place the chicken pieces, bone side down, on the grill rack over the drip pan but not over the coals. Cover and grill for 50 to 60 minutes or until tender and no longer pink, brushing occasionally with remaining marinade. (Do not brush during the last 5 minutes of grilling.)
    4. Meanwhile, in a small saucepan, combine the 1/3 cup reserved marinade and the molasses. Heat to boiling; reduce heat. Simmer, covered, for 5 minutes. Pass sauce with chicken. Makes 4 servings.
    Test Kitchen Tip: How Hot is Hot? Some foods need to be grilled hot and fast, some low and slow. To gauge how hot the coals in your grill are, hold the palm of your hand a few inches over the center of the grill rack. If you can hold your hand there two seconds or less, the coals are hot; three seconds would be medium-hot, four for medium, and five for medium-slow coals.

    When grilling indirectly, hot coals will provide medium-hot heat at the cooking site, and medium-hot coals will provide medium heat.

    Chicken and Mushrooms

    Ingredients
    • 1/4 cup all-purpose flour
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 teaspoon paprika
    • 4 chicken thighs, skinned
    • 4 chicken drumsticks, skinned
    • 2 tablespoons cooking oil
    • 1 medium onion, sliced
    • 2 cups whole or sliced small mushrooms
    • 1 medium red sweet pepper, cut into 1-inch-wide strips
    • 3 cloves garlic, minced
    • 1/2 cup dry red wine or beef broth
    • 2 tablespoons balsamic vinegar
    • 1 14-1/2-ounce can diced tomatoes
    • 2 teaspoons dried Italian seasoning, crushed
    • 1/4 cup half-and-half or light cream
    • 1 tablespoon all-purpose flour
    • 1/4 cup snipped flat-leaf parsley
    • Hot cooked pasta (optional)

    Directions
    1. In a plastic bag combine the 1/4 cup flour, salt, pepper, and paprika. Add 2 or 3 pieces of chicken to the bag at at time. Seal; shake to coat well.
    2. In a very large skillet heat the 2 tablespoons oil over medium heat. Cook chicken in hot oil about 10 minutes or until well browned, turning to brown evenly. Remove chicken from skillet, reserving drippings in the skillet.
    3. Add onion, mushrooms, sweet pepper, and garlic to skillet. Cook and stir for 2 minutes. Add red wine or beef broth and balsamic vinegar. Cook and stir 5 minutes more.
    4. Add undrained tomatoes and Italian seasoning. Bring to boiling, scraping up browned bits from the bottom of the skillet. Return chicken to the skillet; reduce heat. Cover and simmer about 20 minutes or until chicken is tender and no longer pink. Remove chicken; keep warm.
    5. Stir together half-and-half or light cream and the 1 tablespoon flour; add to skillet. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Return chicken to pan; heat through. Sprinkle with parsley. Serve over hot cooked pasta, if desired. Makes 4 to 6 servings.

    Pollo Relleno

    Ingredients
    • 6 skinless, boneless chicken breast halves (about 1-1/2 pounds total)
    • 1/3 cup cornmeal
    • 1/2 of a 1-1/4-ounce package (2 tablespoons) taco seasoning mix
    • 1 egg
    • 1 4-ounce can whole green chili peppers, rinsed, seeded, and cut in half lengthwise (6 pieces total)
    • 2 ounces Monterey Jack cheese, cut into six 2x1/2-inch sticks
    • 2 tablespoons snipped fresh cilantro or fresh parsley
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon crushed red pepper
    • 1 8-ounce jar taco sauce or salsa
    • 1/2 cup shredded Monterey Jack or cheddar cheese (optional)
    • Fresh cilantro sprigs (optional)

    Directions
    1. Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.
    2. In a bowl combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly.
    3. For each roll, place a chili pepper half on a chicken piece. Place a cheese stick atop chili pepper near an edge. Sprinkle with some of the cilantro or parsley, black pepper, and red pepper. Fold in sides; roll up jelly-roll style, starting from edge with cheese .
    4. Dip rolls into egg and coat with cornmeal mixture. Place rolls, seam sides down, in a shallow baking pan. Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes. Heat taco sauce. If desired, sprinkle chicken with shredded cheese. Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs. Makes 6 servings.

    Creamy Chicken and Tomato Pasta

    Ingredients
    • 8 ounces pasta (such as linguine, bow ties, penne, or rotelle)
    • 2 shallots, chopped
    • 1 clove garlic, minced
    • 1 tablespoon olive oil
    • 12 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
    • 1/4 cup dry white wine or chicken broth
    • 1/4 cup snipped fresh basil
    • 1 tablespoon snipped Italian parsley
    • 1 10-ounce container refrigerated light alfredo sauce
    • 3/4 cup oil-pack dried tomatoes, drained and thinly sliced
    • 1/3 cup milk
    • 1/2 cup grated Parmesan cheese
    • 1/4 teaspoon pepper
    • Fresh basil (optional)

    Directions
    1. Cook pasta according to package directions; drain. Meanwhile, in a large skillet cook shallots and garlic in hot olive oil over medium-high heat for 30 seconds. Add chicken. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Drain fat. Carefully add wine or broth, snipped basil, and parsley. Cook for 1 minute more.
    2.In a large mixing bowl combine cooked pasta, chicken mixture, alfredo sauce, dried tomatoes, milk, 1/4 cup of the Parmesan cheese, and pepper.
    3.Transfer to a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Cover and bake in a 350 degree F oven for 15 minutes. Uncover and bake for 10 to 15 minutes more or until heated through and top is slightly golden. Garnish with fresh basil, if desired. Makes 6 servings.
    Make-Ahead Tip: Prepare casserole except do not bake. Cover with foil and chill up to 24 hours. Bake in a 350 degree F. oven for 25 minutes. Uncover and bake for 10 to 15 minutes more or until heated through and top is slightly golden.

    Lime and Tangerine Chicken Breasts

    Ingredients
    • 1 lime
    • 2 tangerines
    • Nonstick spray coating
    • 6 skinless, boneless chicken breast halves
    • Pepper
    • 1/3 cup chicken broth
    • 1 teaspoon snipped fresh rosemary or basil or 1/4 teaspoon dried rosemary or basil, crushed
    • 1/4 cup sliced green onion
    • 1/2 teaspoon cornstarch
    • 1 tablespoon water
    • 3 cups hot cooked rice or couscous

    Directions
    1. Finely shred 1/2 teaspoon lime peel and 1 teaspoon tangerine peel; set aside. Halve lime and squeeze 1 tablespoon juice; set aside. Peel and section tangerines over a bowl to catch any juice; set aside.
    2. Lightly coat a large skillet with nonstick cooking spray. Season chicken breasts lightly with pepper. Cook chicken in skillet over medium heat for 5 minutes or until browned, turning once. Add broth, rosemary or basil, green onion, reserved lime and tangerine peels, and the 1 tablespoon lime juice. Bring to boiling; reduce heat. Cover and simmer about 8 minutes or until chicken is tender. Remove chicken from skillet and keep warm.
    3. Combine cornstarch and water. Add to juices in skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Add tangerine sections and any juice; heat through. Pour sauce over chicken. Serve with hot cooked rice or couscous. Makes 6 servings.

    Italian Chicken Spirals

    Ingredients
    • 6 large skinless, boneless chicken breast halves (about 2 pounds total)
    • 6 medium spinach leaves, stems removed
    • 6 thin slices prosciutto (about 2-1/2 ounces total)
    • 1/2 cup mascarpone cheese or cream cheese, softened
    • 1 tablespoon olive oil
    • 1/4 teaspoon paprika
    • 3/4 cup mayonnaise
    • 1/2 cup loosely packed fresh basil
    • 1/2 small shallot
    • 1/2 clove garlic
    • White and/or purple flowering kale (optional)

    Directions
    1. Place a chicken breast half, boned side up, between 2 pieces of plastic wrap. Pound chicken lightly to 1/4-inch thickness. Repeat with remaining chicken breast halves. Set aside.
    2. Place spinach leaves in a colander; pour boiling water over leaves in the colander set in sink. Drain spinach on paper towels.
    3. Place a chicken breast half, smooth side down, on a cutting board or other flat surface. Season with salt and pepper. Arrange a slice of prosciutto on chicken. Spread a rounded tablespoon of cheese evenly over prosciutto. Arrange a spinach leaf on top.
    4. Roll chicken tightly from one long edge and place, seam side down, in a greased shallow baking pan. Repeat with remaining chicken breast halves. Combine olive oil and paprika; brush over chicken.
    5. Bake in a 375 degree F oven for 25 to 30 minutes or until chicken is tender and no longer pink; cool slightly. Cover and refrigerate several hours.
    6. For Basil Mayonnaise: Combine mayonnaise, fresh basil, shallot, and garlic in a food processor bowl or blender container. Cover and process or blend until almost smooth. Cover and chill up to 4 hours.
    7. To serve, trim off ends of chicken rolls. Cut each chicken roll into 6 slices. Arrange slices on serving plate. Serve with Basil Mayonnaise spooned into a sweet pepper half and garnish with fresh basil, if desired. Makes 36 appetizers.
    Make-Ahead Tip: Prepare chicken. Cover and chill up to 8 hours. Prepare mayonnaise. Cover and chill up to 4 hours.

    Cobb Salad

    Ingredients
    • 1/2 cup olive oil or salad oil
    • 1/3 cup red wine vinegar
    • 1 tablespoon lemon juice
    • 1 teaspoon Worcestershire sauce
    • 1/2 teaspoon salt
    • 1/2 teaspoon sugar
    • 1/2 teaspoon dry mustard
    • 1/2 teaspoon pepper
    • 1 clove garlic, minced
    • 6 cups shredded red Swiss chard or shredded lettuce
    • 3 cups chopped cooked chicken
    • 1-1/2 cups chopped, seeded tomatoes (2 medium)
    • 3/4 cup crumbled blue cheese (3 ounces)
    • 6 slices bacon, crisp-cooked, drained, and crumbled
    • 3 hard-cooked eggs, chopped
    • 1 small head Belgian endive
    • 1 medium avocado, seeded, peeled, and cut into wedges

    Directions
    1. In a screw-top jar combine olive oil or salad oil, red wine vinegar, lemon juice, Worcestershire sauce, salt, sugar, dry mustard, pepper, and garlic. Cover and shake well.
    2. Place the shredded Swiss chard or lettuce into 6 salad bowls. Evenly divide the chicken, tomatoes, blue cheese, bacon, and eggs among the bowls.
    3. Separate the Belgian endive into leaves. Place a few endive leaves and avocado wedges in each bowl. Shake dressing again and drizzle over salads. Makes 6 servings.
    Make-Ahead Tip: Prepare dressing; cover and chill up to 24 hours.

    Jalapeno and Basil-Glazed Chicken

    Ingredients
    • 2 whole medium chicken breasts (about 2 pounds total), halved lengthwise
    • 1 tablespoon olive oil
    • 1 clove garlic, minced
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground red pepper
    • 1/2 cup jalapeno pepper jelly
    • 2 tablespoons snipped fresh basil
    • 1 tablespoon lime juice

    Directions
    1. If desired, remove skin from chicken. For rub, in a small bowl combine oil, garlic, salt, and red pepper. Spoon rub evenly over chicken; rub in with your fingers. For sauce, in a small saucepan combine jalapeno jelly, basil, and lime juice. Cook and stir over low heat until jelly is melted. Remove from heat.
    2. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken, bone side up, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until tender and no longer pink, turning once and brushing with some of the sauce during the last 5 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) To serve, reheat and pass the remaining sauce with chicken. Makes 4 servings.

    Roast Chicken Southwestern-Style

    Ingredients
    • 1 5- to 6-pound whole roasting chicken
    • 1 tablespoon olive oil or cooking oil
    • 1 teaspoon dried oregano, crushed
    • 1/2 teaspoon ground cumin
    • 1 lime, cut into 6 wedges
    • 2 cilantro sprigs
    • 1 15-ounce can black beans, rinsed and drained
    • 1 small tomato, chopped
    • 1 small cucumber, seeded and chopped
    • 1/4 cup chopped green onion
    • 2 tablespoons snipped cilantro or parsley
    • 1 teaspoon finely shredded lime peel
    • 2 tablespoons lime juice
    • 1 tablespoon olive oil or cooking oil
    • 1 clove garlic, minced
    • 1/4 teaspoon salt
    • Cilantro sprigs (optional)
    • Lime wedges (optional)

    Directions
    1. Brush chicken with 1 tablespoon oil. In a small bowl combine oregano and cumin; sprinkle over the outside of the bird, then rub into skin. Place 6 lime wedges and 2 cilantro sprigs in body cavity. Tuck the drumsticks under the band of skin that crosses the tail. If there is no band, tie drumsticks to the tail. Twist the wing tips under the chicken.
    2. Place chicken, breast side up, on a rack in a shallow pan. Insert a meat thermometer into the center of one of the thigh muscles. The bulb should not touch the bone. Roast, uncovered, in a 325 degree F oven for 1-3/4 to 2-1/2 hours or until meat thermometer registers 180 degrees F. At this time, chicken is no longer pink and the drumsticks move easily in their sockets. When the bird is two-thirds done, cut the band of skin or string between the drumsticks so the thighs cook more evenly.
    3. Meanwhile, for black bean salsa, in a bowl combine black beans, tomato, cucumber, green onion, cilantro or parsley, lime peel, lime juice, 1 tablespoon oil, garlic, and salt. Mix well. Cover and chill until serving time.
    4. Remove chicken from oven and cover it with foil. Let chicken stand for 10 to 20 minutes before carving. Serve black bean salsa with chicken. Garnish with additional cilantro and lime wedges, if desired. Makes 10 servings.
    Make-Ahead Tip: Prepare salsa; cover and chill up to 12 hours.

    Honey-Ginger Chicken

    Ingredients
    • 12 ounces skinless, boneless chicken thighs
    • 2 tablespoons soy sauce
    • 1 tablespoon honey
    • 1 tablespoon dry sherry
    • 1 teaspoon cornstarch
    • 1/2 teaspoon five-spice powder
    • 1 tablespoon cooking oil
    • 2 teaspoons grated fresh ginger
    • 4 cloves garlic, thinly sliced
    • 2 medium onions, cut into thin wedges
    • 2 medium zucchini, halved lengthwise and sliced (2-1/2 cups)
    • 2 cups hot cooked rice
    • Julienne carrot strips (optional)

    Directions
    1. Cut chicken into thin bite-size strips. Set aside.
    2. For sauce, in a small bowl stir together soy sauce, honey, sherry, cornstarch, and five-spice powder. Set aside.
    3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add onions; stir-fry for 3 to 4 minutes or until crisp-tender. Remove onion mixture from the wok. Add zucchini to the hot wok; stir-fry for 3 to 4 minutes or until crisp-tender. Remove zucchini from the wok.
    4. Add chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Push chicken from the center of the wok.
    5. Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return onion mixture and zucchini to wok. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately with hot cooked rice. Sprinkle with carrots strips, if desired. Makes 4 servings.
    Make-Ahead Tip: Prepare vegetables; cover and chill up to 4 hours.

    Szechwan-Style Chicken

    Ingredients
    • 1 pound skinless, boneless chicken breast halves
    • 1/3 cup teriyaki sauce
    • 3 tablespoons Szechwan spicy stir-fry sauce
    • 2 teaspoons cornstarch
    • 1 tablespoon cooking oil
    • 1 large onion, chopped (1 cup)
    • 3 cups chopped bok choy
    • 1 cup broccoli flowerets
    • 1 medium red sweet pepper, cut into strips (1 cup)
    • 2 cups fresh pea pods, stings removed, or one 6-ounce package frozen pea pods, thawed
    • 1 14-ounce can whole baby sweet corn, drained and halved crosswise
    • 1 7-ounce jar whole straw mushrooms, drained
    • 3 cups hot cooked rice noodles or rice

    Directions
    1. Cut chicken into thin bite-size strips. Set aside.
    2. For sauce, in a small bowl stir together teriyaki sauce, stir-fry sauce, and cornstarch. Set aside.
    3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry onion in hot oil for 2 minutes. Add bok choy, broccoli, and sweet pepper; stir-fry for 1 minute. Add fresh pea pods (if using); stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from the wok.
    4. Add half of the chicken to the hot wok. Stir-fry for 2 to 3 minutes or until cooked through. Remove chicken from the wok. Repeat with remaining chicken. Return all chicken to the wok. Push chicken from the center of the wok.
    5. Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Add corn, mushrooms, and thawed frozen pea pods (if using). Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or until heated through. Serve immediately over hot cooked rice noodles or rice. Makes 6 servings.

    Kung Pao Chicken

    Ingredients
    • 12 ounces skinless, boneless chicken breast halves
    • 1 tablespoon dry sherry
    • 1 teaspoon cornstarch
    • 1/4 cup water
    • 1/4 cup soy sauce
    • 4 teaspoons cornstarch
    • 1 tablespoon sugar
    • 1 teaspoon vinegar
    • Few dashes bottled hot pepper sauce
    • 1 tablespoon cooking oil
    • 2 teaspoons grated fresh ginger
    • 2 cloves garlic, minced
    • 6 green onions, cut into 1/2-inch pieces (1 cup)
    • 1/2 cup dry roasted peanuts
    • 2 cups hot cooked rice
    • Green onion fans (optional)

    Directions
    1. Cut chicken into 3/4-inch pieces. In a medium bowl stir together chicken, sherry, and 1 teaspoon cornstarch. Let stand for 15 minutes.
    2. For sauce, in a small bowl stir together water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar, and hot pepper sauce. Set aside.
    3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add chicken mixture; stir-fry for 3 to 4 minutes or until no pink remains. Push chicken from the center of the wok.
    4. Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Add green onion pieces and peanuts. Stir all ingredients together to coat with sauce. Cook and stir 1 to 2 minutes more or until heated through. Serve immediately with hot cooked rice. Garnish with green onion fans, if desired. Makes 4 servings.

    Curried Chicken Siam

    Ingredients
    • 1 to 3 dried red Anaheim or California chili peppers
    • 2 tablespoons snipped cilantro
    • 1 teaspoon finely shredded lime peel
    • 1 stalk lemongrass, cut into 2-inch pieces, or 1 teaspoon finely shredded lemon peel
    • 1 teaspoon ground ginger
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 12 ounces skinless, boneless chicken thighs
    • 1 tablespoon cooking oil
    • 4 cloves garlic, minced
    • 2 medium onions, chopped (1 cup)
    • 1-1/4 cups canned unsweetened coconut milk
    • 1 8-ounce can sliced bamboo shoots, drained
    • 1 medium red or green sweet pepper, cut into julienne strips (1 cup)
    • 2 tablespoons snipped fresh basil or 3/4 teaspoon dried basil, crushed
    • 1 medium cucumber, halved lengthwise and sliced (optional)
    • 2 cups hot cooked rice

    Directions
    1. Remove stems and seeds from chili peppers. Place in a medium bowl and cover with boiling water. Let stand about 15 minutes or until softened. Drain. Chop chili peppers. Set aside.
    2. Meanwhile, for spice mixture, in a small bowl combine cilantro, lime peel, lemon grass or lemon peel, ginger, salt, nutmeg, cumin, and coriander. Set aside.
    3. Cut chicken into 1-inch pieces. Set aside.
    4. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add onions; stir-fry about 2 minutes or until crisp-tender. Add spice mixture; stir-fry for 2 minutes.
    5. Add chicken; stir-fry for 3 to 4 minutes or until no pink remains. Discard lemongrass, if used.
    6. Add coconut milk, bamboo shoots, sweet pepper, and the chili peppers. Cook and stir for 2 to 3 minutes more or until heated through. Stir in basil. If desired, arrange cucumber slices around the rim of a serving plate. Add meat mixture to plate. Serve immediately with hot cooked rice. Makes 4 servings.
    Make-Ahead Tip: Prepare vegetables; cover and chill up to 4 hours.

    Ruby-Glazed Chicken Breasts

    Ingredients
    • 1/3 cup apple juice
    • 3 tablespoons currant jelly
    • 1 teaspoon cornstarch
    • 1/4 teaspoon salt
    • 1/8 teaspoon dried marjoram, crushed
    • 6 chicken breast halves (about 2-1/4 pounds total)

    Directions
    1.For sauce, in a small saucepan combine apple juice, jelly, cornstarch, and salt. Cook and stir until mixture boils. Cook and stir 2 minutes more. Stir in marjoram.
    2.Skin chicken. Grill chicken, bone side up, on an uncovered grill directly over medium coals for 15 minutes. Turn chicken and brush with sauce; grill for 20 to 30 minutes more or until chicken is tender and no longer pink. Brush with additional sauce before serving. Makes 6 servings.
    To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place chicken, bone side down, on grill over drip pan. Cover and grill for 50 to 60 minutes or until chicken is tender and no longer pink, brushing occasionally with sauce during the last 20 minutes of grilling.

    Spicy Marmalade Chicken

    Ingredients
    • 1/2 cup catsup
    • 1/4 cup orange marmalade
    • 1 tablespoon vinegar
    • 1/2 teaspoon celery seed
    • 1/2 teaspoon chili powder
    • 1/4 to 1/2 teaspoon bottled hot pepper sauce
    • 1 2-1/2- to 3-pound broiler-fryer chicken, cut up

    Directions
    For sauce, stir together catsup, marmalade, vinegar, celery seed, chili powder, and hot pepper sauce.
    Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above the pan. Place chicken, bone side down, on the grill over the drip pan. Cover and grill for 50 to 60 minutes or until chicken is tender and no longer pink, brushing occasionally with sauce during the last 10 minutes of grilling. Heat any remaining sauce. Serve sauce with chicken. Makes 4 servings.

    Tequila and Lime Chicken

    Ingredients
    • 2 teaspoons finely shredded lime peel
    • 1/4 cup lime juice
    • 1/4 cup tequila
    • 1 tablespoon cooking oil
    • 1 tablespoon orange liqueur or 1 teaspoon finely shredded orange peel
    • 2 cloves garlic, minced
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 6 medium skinless, boneless chicken breast halves (about 1-1/4 pounds total)
    • 1 cup hot chunky salsa
    • 1 medium tomato, chopped
    • 2 green onions, finely chopped
    • 1 tablespoon snipped cilantro
    • 2 tablespoons honey

    Directions
    1. In a shallow nonmetallic dish combine lime peel, lime juice, tequila, cooking oil, orange liqueur or orange peel, garlic, salt, and pepper. Add chicken to marinade, turning to coat. Cover and chill about 1 hour.
    2. Meanwhile, for tomato salsa, in a small bowl combine chunky salsa, chopped tomato, green onions, and snipped cilantro; set aside.
    3. Drain chicken, reserving marinade. Stir honey into marinade. Grill chicken on an uncovered grill directly over medium coals for 5 minutes. Turn chicken and brush with marinade; grill for 7 to 10 minutes more or until chicken is tender and cooked through. (Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 10 to 12 minutes, turning and brushing with marinade once.) Serve with tomato salsa. Makes 6 servings.

    Creamy Chicken and Spaghetti Bake

    Ingredients
    • 6 ounces spaghetti
    • 12 ounces ground raw chicken
    • 1 cup sliced fresh mushrooms
    • 1/4 cup chopped onion
    • 1 clove garlic, minced
    • 1 tablespoon cooking oil
    • 1 tablespoon margarine or butter
    • 1 tablespoon all-purpose flour
    • 1/8 teaspoon pepper
    • 3/4 cup milk
    • 3/4 cup shredded sharp American cheese (3 ounces)
    • 1/4 cup sliced pitted ripe olives
    • 1 tablespoon snipped parsley
    • 1 tablespoon chopped pimiento
    • 2 tablespoons fine dry bread crumbs
    • 2 tablespoons grated Parmesan cheese
    • 1 tablespoon margarine or butter, melted

    Directions
    1. Break spaghetti in half. Cook spaghetti according to package directions just until tender. Drain; transfer spaghetti to a large mixing bowl.
    2. Meanwhile, in a large skillet cook chicken, mushrooms, onion, and garlic in hot oil over medium-high heat for 3 to 4 minutes or until chicken is cooked through. Add chicken mixture to spaghetti.
    3. For sauce, in a small saucepan melt 1 tablespoon margarine or butter. Stir in flour and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Add American cheese, stirring until melted. Remove from heat. Stir in olives, parsley, and pimiento.
    4. Pour the sauce over the chicken mixture. Toss to coat. Transfer to a greased 2-quart square baking dish or casserole. In a small mixing bowl toss together bread crumbs, Parmesan cheese, and 1 tablespoon melted margarine or butter. Sprinkle over chicken mixture.
    5. Cover and bake in a 375 degree F oven for 20 minutes. Uncover and bake 10 to 15 minutes more or until heated through. Makes 4 servings.
    Make-Ahead Tip: Prepare casserole; cover and chill up to 24 hours. Prepare crumb mixture and chill separately. To serve, sprinkle crumb mixture over chicken mixture. Bake casserole, covered, in a 375 degree F oven for 35 minutes. Uncover and bake 10 to 15 minutes more or until heated through.

    Quick Chicken Mole

    Ingredients
    • 6 medium chicken breast halves (about 2-1/4 pounds total)
    • 2 tablespoons olive oil or cooking oil
    • 1 small onion, chopped
    • 1 clove garlic, minced
    • 1-1/2 teaspoons chili powder
    • 1 teaspoon sesame seed
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1 small tomato, chopped
    • 1 tomatilla, peeled and cut into wedges or 1 small tomato, chopped
    • 1/2 cup chicken broth
    • 1/2 cup tomato sauce
    • 2 tablespoons raisins
    • 2 teaspoons unsweetened cocoa powder
    • Several dashes bottled hot pepper sauce
    • Hot cooked rice
    • Toasted pumpkin seeds or slivered almonds (optional)

    Directions
    1. Skin chicken. In a large skillet cook chicken in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly. Add onion, garlic, chili powder, sesame seed, salt, cumin, and cinnamon. Cook and stir for 30 seconds.
    2. Stir in tomato, tomatilla, chicken broth, tomato sauce, raisins, cocoa powder, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until chicken is tender and no longer pink. Using a slotted spoon, remove chicken. Simmer sauce to reduce to desired consistency (4 to 5 minutes).
    3. To serve, spoon sauce over chicken and rice. Sprinkle with pumpkin seeds or almonds, if desired. Makes 6 servings.

    Texas-Style Barbecued Chicken Legs

    Ingredients
    • 1 tablespoon margarine or butter
    • 1 medium onion, finely chopped (1/2 cup)
    • 2 cloves garlic, minced
    • 1 teaspoon chili powder
    • 1/4 teaspoon ground sage
    • 1/2 cup catsup
    • 2 tablespoons water
    • 2 tablespoons vinegar
    • 1 tablespoon sugar
    • 1 tablespoon lemon juice
    • 1 tablespoon Worcestershire sauce
    • 1/2 teaspoon salt
    • 1/2 teaspoon bottled hot pepper sauce
    • 1/4 teaspoon cracked black pepper
    • 6 chicken legs (thigh-drumstick piece) (about 2-1/2 pounds total)

    Directions
    For sauce, in a saucepan melt margarine or butter. Add onion, garlic, chili powder, and sage. Cook and stir until onion is tender. Stir in catsup, water, vinegar, sugar, lemon juice, Worcestershire sauce, salt, bottled hot pepper sauce, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes, stirring occasionally.
    Meanwhile, grill chicken, skin side down, on an uncovered grill directly over medium coals for 20 minutes. Turn chicken; grill for 15 to 20 minutes more or until chicken is tender and cooked through. (Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 28 to 32 minutes, turning once.) Brush with sauce during the last 10 minutes of grilling or broiling. Heat remaining sauce until bubbly; pass with chicken. Makes 6 servings.
    Make-Ahead Tip: Prepare sauce up to 48 hours ahead. Cover and refrigerate.

    Quick Caribbean Chicken

    Ingredients
    • 12 ounces chicken tenderloin strips
    • 1/4 teaspoon salt
    • 1/8 to 1/4 teaspoon ground red pepper
    • 1 teaspoon cooking oil
    • 1 medium sweet potatoes, peeled, halved lengthwise, and thinly sliced
    • 1 small banana pepper, seeded and chopped
    • 3/4 cup unsweetened pineapple juice
    • 1 teaspoon cornstarch
    • 2 unripe bananas, quartered lengthwise and cut into 3/4-inch pieces
    • 2 cups hot cooked, quick-cooking brown rice

    Directions
    1. Season chicken with salt and red pepper. In a large, nonstick skillet, cook chicken in hot oil for 3 to 4 minutes. Add sweet potato and banana pepper. Cook and stir for 5 to 6 minutes more or until chicken is no longer pink and potato is just tender. In a small bowl stir together the pineapple juice and cornstarch; stir into chicken mixture. Cook and stir gently until slightly thickened and bubbly. Stir in bananas. Cook and stir 2 minutes more. Serve over cooked brown rice. Makes 4 main-dish servings.

    Mexican Chicken-Tortilla Soup

    Ingredients
    • 3-1/2 cups chicken broth
    • 2 whole small chicken breasts (about 1-1/2 pounds total)
    • 1/2 cup chopped onion
    • 1/2 teaspoon ground cumin
    • 1 clove garlic, minced
    • 1 tablespoon cooking oil
    • 1 14-1/2-ounce can tomatoes, cut up
    • 1 8-ounce can tomato sauce
    • 1 4-ounce can whole green chili peppers, rinsed, seeded, and cut into thin bite-size strips
    • 1/4 cup snipped fresh cilantro or parsley
    • 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
    • 6 5-1/2 inch corn tortillas
    • Cooking oil
    • 1 cup shredded cheddar or Monterey Jack cheese (4 ounces)

    Directions
    1. Place broth in large saucepan or Dutch oven; add chicken. Bring to boiling. Reduce heat and simmer, covered, about 15 minutes or until chicken is tender and no longer pink. Remove chicken from broth. Let stand until cool enough to handle.
    2. Skin, bone, and finely shred chicken; set aside. Discard skin and bones. Strain broth through large sieve or colander lined with two layers of 100-percent-cotton cheesecloth. Skim fat from broth; set broth aside.
    3. In same saucepan cook onion, cumin, and garlic in 1 tablespoon hot oil until onion is tender but not brown. Stir in strained broth, undrained tomatoes, tomato sauce, chili peppers, cilantro, and oregano. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes. Stir in chicken; heat through.
    4. Cut tortillas in half, then cut them crosswise into 1/2-inch-wide strips. In a heavy medium skillet heat 1/4 inch of oil. Fry strips in hot oil, half at a time, about 1 minute or until crisp and light brown. Remove with a slotted spoon; drain on paper towels.
    5. Divide tortilla strips among 4 bowls. Ladle soup over tortilla strips. Sprinkle each serving with cheese. Serve immediately. Makes 4 servings.

    Asian Primavera Stir-Fry

    Ingredients
    • 1 ounce dried shiitake mushrooms
    • 1 tablespoon cornstarch
    • 6 ounces dried fettuccine
    • 12 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
    • 2 tablespoons dry sherry
    • 2 tablespoons light soy sauce
    • 1 tablespoon grated fresh ginger
    • 2 cloves garlic, minced
    • Nonstick cooking spray
    • 1 cup sugar snap peas (strings and tips removed)
    • 8 ounces tiny whole carrots with tops (about 12), trimmed
    • 4 green onions, bias-sliced into 1-inch pieces
    • Green onion strips (optional)

    Directions
    1. In a small bowl combine dried mushrooms and 1 cup warm water; let stand for 15 minutes. Drain mushrooms, squeezing out excess liquid; reserve liquid. Slice mushroom caps; discard stems. Stir cornstarch into reserved mushroom liquid.
    2. Meanwhile, cook pasta according to package directions. Drain; keep warm.
    3. In a bowl stir together the chicken, sherry, soy sauce, ginger, and garlic; set aside.
    4. Lightly coat a wok or large skillet with nonstick cooking spray. Heat wok or skillet over medium-high heat. Stir-fry sugar snap peas and carrots for 3 to 4 minutes or until crisp-tender. Add green onions and stir-fry for 1 minute more. Remove vegetables from wok; set aside. Add chicken mixture to wok. Stir-fry for 2 to 4 minutes or until chicken is no longer pink. Push chicken from center of wok. Stir cornstarch mixture; add to center of wok. Cook and stir until thickened and bubbly.
    5. Return vegetables to wok. Add mushrooms and pasta. Stir to coat with sauce. Cook and stir for 1 minute or until heated through. If desired, garnish with green onion curls. Makes 4 servings.

    Lemony Marinated Antipasto

    Ingredients
    • 1 pound spicy Italian chicken or turkey sausage links
    • 1 tablespoon cooking oil
    • 1/3 cup olive oil
    • 2 teaspoons finely shredded lemon peel
    • 1/3 cup lemon juice
    • 2 tablespoons snipped fresh basil leaves
    • 2 teaspoons dried Italian seasoning, crushed
    • 2 cloves garlic, minced
    • 1 12-ounce jar roasted red sweet peppers, drained
    • 12 ounces mozzarella cheese, cut into 1/2-inch cubes
    • 1 cup pitted kalamata olives
    • Fresh basil sprigs (optional)

    Directions
    1. Cook sausage links in cooking oil in a medium skillet over medium heat for 10 minutes or until cooked through, turning frequently to brown evenly. Remove sausage from heat and allow to cool. Cut in 1/4-inch-thick slices and set aside.
    2. Meanwhile, for dressing, whisk together olive oil, lemon peel, lemon juice, snipped basil, Italian seasoning, and garlic in a small bowl; set aside. Cut roasted red peppers into bite-size strips.
    3. Layer sausage, red pepper strips, and olives in a 2-quart jar or two 1-quart jars. Pour dressing into jar(s), cover tightly, and refrigerate for 1 to 2 days. Turn jar(s) upside down occasionally to distribute the dressing.
    4. Let stand at room temperature for 30 minutes before serving. Arrange on a platter; add cheese and garnish with basil sprigs, if desired. Makes 12 to 16 servings.

    Blue Cheese-Stuffed Chicken Breasts

    Ingredients
    • 4 large skinless, boneless chicken breast halves (about 1 pound total)
    • Salt
    • Pepper
    • 1 3-ounce package cream cheese, softened
    • 1/4 cup crumbled blue cheese (1 ounce)
    • 1/2 cup toasted chopped pecans
    • 2 tablespoons margarine or butter, melted
    • 1/4 teaspoon paprika
    • Snipped parsley (optional)

    Directions
    Place each breast half between 2 pieces of plastic wrap. Working from center to the edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap. Season with salt and pepper.
    In a small bowl combine cream cheese, blue cheese, and pecans. Place about 1/4 cup cheese mixture on each chicken breast. Fold chicken around filling to form a mound; repeat with remaining chicken.
    Place chicken portions in a 2-quart square baking dish. In a small bowl combine margarine or butter and paprika. Brush each chicken portion with mixture. Bake, uncovered, in a 350 degree F. oven about 30 minutes or until chicken is tender and no longer pink. Sprinkle with parsley, if desired. Makes 4 servings.
    Make-ahead tip: Prepare chicken rolls and place in baking dish. Cover and chill for 1 to 4 hours. Uncover and brush with mixture of melted margarine and paprika. Bake as directed.
     
  3. snorton938

    snorton938 Founding Member

    Joined:
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    Creole Jambalaya
    Serves 10 (4 oz. Portions)

    1 lb. Pork (diced)
    1/2 lb. Shrimp
    1/2 lb. Crawfish
    1 lb. Chicken Breast (cut in finger slices)
    1 ear Whole Corn (cut in 1/2 inch wheels)
    1 cup Sliced Onion (yellow or white)
    1/4 cup Red Bell Pepper (sliced)
    1/4 cup Celery (sliced)
    1 cup Tomato Sauce or V-8
    1 tbsp. Table Salt
    1/2 tbsp. Granulated Sugar
    1/2 tbsp. Paprika
    1/4 cup Vegetable Oil
    2 cups Long Grain Rice
    1/4 cup Green Onions
    4 cups Chicken Stock

    Méthode:
    Add oil to pot at a medium to high heat for a couple of minutes, then add chicken and pork, browning it very well to seal in the juices. Add sausage, onions, bell peppers (red and green), celery and spices (garlic, salt, cayenne and black pepper). Sauté for about 5 minutes to blend the flavor, then add crawfish, shrimp, tomato sauce or V-8. Add chicken stock and rice while stirring and bring to a boil. once it is boiling, add wheels of corn then cover. Place in oven at 375° and cook for an additional 15 to 20 minutes. Remove from oven, add green onions for taste and garnish.

    Chicken Creole

    1 pound skinless boneless chicken breast halves
    1 teaspoon paprika
    1/4 teaspoon cayenne pepper
    2 tablespoons light butter, divided
    3/4 cup chopped onions
    1/2 cup chopped green bell peppers
    1/4 cup chopped celery
    2 cloves garlic, minced
    1 (14 1/2 ounce) can chopped stewed tomatoes, undrained
    1 teaspoon rosemary
    1/2 teaspoon marjoram
    1 bay leaf
    1 tablespoon flour
    1/4 cup water
    3 cups hot cooked rice

    Sprinkle the chicken with paprika and cayenne pepper and set aside.

    In a large frying pan, sauté the onions, bell peppers, celery, and garlic in 1 tablespoon of the butter for 5 minutes over medium heat. Remove vegetables from pan.

    Turn heat to medium high and melt remaining 1 tablespoon butter in frying pan. Add chicken and cook for about 5 minutes, turning to brown on both sides.

    Add tomatoes with liquid, rosemary, marjoram, bay leaf, and half of the cooked vegetables.

    Reduce heat, cover, and simmer for 20 to 25 minutes or until chicken is tender. Blend flour and water until smooth. Stir gradually into frying pan.

    Cook, stirring constantly, until mixture thickens. Add remaining vegetables and heat through.

    Remove and discard bay leaf.

    Serve with rice.

    Makes 4 servings.

    next one is another good chicken creole recipe....

    Madame Julia's Chicken Creole

    Since Madame Julia's is named for a legendary free woman of color (and former slave) whose very freedom was a result of her cooking expertise, these recipes are representative of what she might have cooked for her master and his wealthy friends, either at their town house in New Orleans or plantation up river at Pointe Coupee Parish.

    Ingredients:
    1/4 cup oil
    1-1/2 cup chopped onions
    1 cup chopped green bell peppers
    2 Tablespoons minced garlic
    3 whole bay leaves
    1 teaspoon dry thyme
    2 teaspoons Cajun seasoning containing salt (like Tony Cachere or Zatoiains)
    1 cup tomato paste
    3 cups crushed whole tomatoes
    1 Tablespoon sugar
    1 can potil tomatoes, chopped
    2 teaspoons Worcestershire sauce
    1 cup chicken stock or water
    6 large or 8 small boneless, skinless chicken breast halves, cut in strips, and dredged in...
    3 Tablespoons flour

    In large pot, heat oil and saute onions, celery, pepper, and garlic until onions are clear. Add rest of seasonings, stir until fragrant, and add chicken strips dredged in flour. Stir to keep flour from sticking. When chicken is browned, add tomatoes and paste, sugar, and Worcestershire. 1/2 cup of vermouth may be added; correct seasonings and simmer 15 minutes. Serve over fluffy white rice.

    Chicken and Andouille Gumbo
    Serves 10 - (16 ounce portions)

    1 Baking Hen (5 to 6 lbs.)
    1 lb. Andouille
    1 lb. Boneless Chicken (thigh meat)
    2 oz. Tasso (pork)
    1 cup Onion (french cut)
    1/4 cup Red Bell Pepper (french cut)
    1/4 cup Green Bell Pepper (french cut)
    2 qt. Chicken Stock
    1 cup Roux
    2 oz. Green Onion (chopped) to taste
    Salt, Black Pepper & Cayenne Pepper

    Roux
    1 cup Vegetable Oil
    1 cup All Purpose Flour

    Note:
    A Chicken stock is necessary for this dish.
    To make a stock from scratch refer to the Culinary Tip below.

    Méthode:
    In a skillet, add equal parts of flour and oil on a medium to high heat. Continuous stirring is necessary so roux will not stick or scorch in bottom of skillet. Once roux has reached a golden brown color (approximately 15 minutes); add onion, bell peppers and spices (salt, black pepper and cayenne). Keep stirring, the moisture from onions will stop the roux from cooking. Add andouille and tasso, stir to a good mixture. Next, add chicken stock and bring to a boil. The gumbo has to boil so roux will smooth out. Add boneless chicken thigh meat and boil for 20 minutes. Next, add the de-boned baking hen. (Remember, the hen was used to make the stock). Cook for another 30 minutes, turn off heat and add chopped green onions. Serve over rice.

    Culinary Tip for Chicken Stock:
    In a pot add 3 gallons of water with one baking hen cut into 10 to 12 pieces. Add salt, cayenne and granulated garlic to taste along with yellow onions and 2 celery stalks. Add andouille sausage, boil for 1-1/2 hours. When completed, separate hen meat from the bones reserving meat and andouille for the gumbo. The baking hen may be eliminated from the recipe. Add an additional 5 lbs. boneless chicken (thigh meat) to substitute.

    Chicken Clemenceau
    Serves 1

    1 Chicken Breast (6 oz. grilled, boneless, skinless, marinated)
    4 ****ake Mushroom, sliced
    1/2 cup Frozen Green Peas, thawed
    1/2 Yellow Onion, sliced
    4 oz. Chicken Stock
    2 oz. Butter, room temperature
    2 Red Potatoes, cubed and boiled
    1 tsp. Corn Starch
    1 tsp. Tabasco
    3 tsp. Water
    3 cups Canola Oil
    2 tbsp. Olive Oil
    Salt & Pepper to taste

    Méthode:
    Heat Canola Oil in a sauce pot until temperature reaches 360° add Potatoes and cook until golden brown, place on paper towel to drain and reserve until later. Heat Olive Oil in a saute pan over high heat, add chicken and brown on each side (2 minutes per side). Remove Chicken, set aside and add onion, cook for 2 minutes, lower fire to medium and add peas, mushrooms, chicken and broth, cook for 3-4 minutes. Add Tabasco then bring to a boil. Mix cornstarch and water to make a slury in order to thicken sauce. Slowly add slurry to pan with chicken, vegetables (except potatoes) and sauce until it is thick enough to coat the back of a spoon. Once the sauce reaches this thickened point add potatoes and serve
     
  4. snorton938

    snorton938 Founding Member

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    Dreamcatcher
    Bed and Breakfast
    Taos, New Mexico
    Specialty Recipe
    Chicken Chili

    Ingredients
    3 skinless and boneless chicken breasts, cut lengthwise
    One 28-ounce can Italian plum tomatoes, cut into 1-inch pieces (reserve liquid)
    1/2 cup defatted chicken broth
    1 large yellow onion, chopped
    2 Tablespoons garlic, coarsely chopped
    2 medium zucchini, cut into 1-inch cubes
    2 red bell peppers, cut into 1-inch squares
    2 Tablespoons chili powder
    2 teaspoons ground cumin
    2 teaspoons curry powder
    1 teaspoon oregano
    1/8 teaspoon ground allspice
    1 cup dark red kidney beans, drained
    1 Tablespoon fresh lemon juice
    4 Tablespoons chopped parsley
    Freshly ground black pepper to taste
    Tabasco pepper sauce (about 10 shakes or to taste)
    Rice
    1 cup plain yogurt (optional)
    4 scallions, thinly sliced diagonally (optional)

    Preheat oven to 375 degrees. Place chicken in a shallow roasting pan and cover with 1/2 cup tomato liquid. Cover with aluminum foil. Bake for 20 to 25 minutes. Discard liquid and cool chicken slightly. Cube chicken into 1-inch pieces; cover and reserve.

    In a large, heavy pot, cook broth, onion, and garlic over low heat for 3 minutes, stirring occasionally. Add zucchini and red bell peppers; cook, covered, for 8 minutes. Add tomatoes, remaining tomato liquid, chili powder, cumin, curry powder, oregano, and allspice. Simmer uncovered over low heat for 3 minutes, stirring once. Add chicken, kidney beans, lemon juice, 2 Tablespoons parsley, black pepper, and pepper sauce. Simmer over low heat, uncovered, for 10 to 12 minutes, stirring occasionally. Adjust seasonings. Add remaining parsley.

    Cook the rice, and serve the chili piping hot over the rice. Garnish with yogurt and scallions (optional).

    Serves: 10.

    Chicken Livers New Orleans (by chef rick folse)
    This recipe dates back to the early 1900's and today is still a favorite in the city of New Orleans.

    2 dozen chicken livers
    1/4 pound butter
    1/4 cup diced onions
    1/4 cup diced celery
    1/4 cup sliced green onions
    1 tablespoon diced garlic
    1 bay leaf
    1 pinch file powder
    1 pinch dry thyme
    1 pinch basil
    2 ounces brandy
    1 cup veal demi-glace
    Salt and cracked black pepper to taste
    2 tablespoons finely chopped parsley

    In a heavy bottom saute pan, melt butter over medium high heat. Saute chicken livers until brown on all sides, approximately five minutes. Add onions, celery, green onions, garlic, bay leaf, file powder, thyme and basil. Continue to saute until vegetables are wilted, about three to five minutes. Deglaze pan with brandy and add veal demi-glace. Bring to a slight boil, reduce heat to simmer and cook an additional five minutes. Season to taste using salt and cracked black pepper. Remove from heat and add finely chopped parsley for color. Serve four pieces of Liver covered with sauce in au gratin dish, or over toast points or long grain and wild rice.

    chef rick's bourbon chicken (chef rick folse)

    3 Chicken breast, halved and skinned
    1/3 cup Bourbon
    1/3 C up vegetable oil
    1/4 Cup Soy sauce

    Place chicken in baking dish, meat side down. Mix
    ingredients and pour mixture over chicken . Cover and refrigerate overnight. Bake at 350 degrees for 50 minutes or until chicken registers 180 degrees on meat thermometer.

    Serve over rice.

    Makes 6 servings

    chicken seafood gumbo (chef rick folse)

    1 C oil
    1 C flour
    1 C chopped onion
    1 C chopped bell peppers
    1 C chopped celery
    6 quarts water or chicken broth
    1 large fryer (3-4 lbs), cut into serving pieces
    1/4 C oil
    1 lb sliced smoked sausage
    2 bay leaves
    2 lbs. deveined shrimp
    3 dozen oysters
    1/2 C chopped parsley
    1 Tbs. file (optional)
    salt and pepper to taste
    Heat oil in a 6-8 quart pot, add flour and cook until dark brown. Add onions, bell pepper, and celery and cook until soft. Add water or chicken broth to roux, mix thoroughly and bring to a boil.

    Saute chicken in 1/4 C of oil. When chicken has browned, add to broth and let simmer. Saute smoked suasage and add sausage and bay leaves to broth. When chicken is tender, add oysters, shrimp, green onions and parsley and cook 10-15 mins. (or until shrimp are cooked). Salt and pepper to taste. File may be added to pot when gumbo is cooked.

    Serve gumbo over rice- file may be sprinkled by individuals.
    Serves: 12-14

    Brunswick Stew (chef rick folse)

    A favorite in the south, it is served alone as a main course, or as a prelude to barbecue in most places.

    1 pound chicken
    3 quarts water
    1 large onion
    1/2 pound lean ham, lean, diced
    2 pints tomatoes
    1 pint lima beans
    4 large Irish potatoes, diced
    1 pint corn, frozen or fresh
    1 tablespoon salt
    1/4 teaspoon pepper
    1 red pepper
    3 ounces butter

    Cut up a pound of Chicken and put it in a large pan with three quarts of water, one large onion, one half pound of lean ham, and simmer gently for two hours. Add two pints of tomatoes, one pint of lima beans, four large Irish potatoes diced, one pint of corn, one tablespoon of salt, one fourth teaspoon pepper, a small pod of red pepper. Cover and simmer gently for one more hour stirring frequently to prevent scorching. Add three once of butter and serve hot.

    creamy chicken casserole (chef rick folse)

    Ingredients:

    3 1/2 ounces elbow macaroni (1 cup)
    3/4 cup milk
    1 10 3/4-ounce can condensed cream of chicken soup
    2 cups chopped cooked chicken
    1 cup shredded sharp American cheese (4 ounces)
    1 4-ounce can mushroom stems and pieces, drained
    1/4 cup chopped pimiento

    Cook macaroni according to package directions; drain. In a bowl stir milk into soup. Add chicken, half the cheese, the mushrooms, pimiento, and cooked macaroni; mix well. Turn mixture into a 2-quart casserole. Bake, covered, at 350 degrees for 50 minutes. Uncover and stir. Top with the remaining cheese; bake till cheese melts, 2 to 3 minutes longer.

    chicken and biscuit casserole (chef rick folse)

    Ingredients:

    8 slices bacon, fried and crumbled
    2 1/2 cups cubed, cooked chicken
    1- 10 oz. pkg. frozen mixed vegetables
    1 1/2 cuos shredded cheddar cheese, divided
    3/4 cups milk
    1 1/2 cups biscuit mix
    2/3 cups milk
    1 can french fried onions
    1 can cream of mushroom soup

    In greased 8 X 12 inch pan, combinebacon, chicken, frozen vegetables, and one cup of cheese. Blend soup and 3/4 c. milk; pour over casserole. Bake, covered at 400 degree oven for 15 minutes. Prepare biscuit mix, milk and 1/2 can of onions; mix thoroughly. Drop by spoonfuls to form 6 biscuits around the edge of casserole. Bake, uncovered for 15 to 20 minutes, or until biscuits are golden brown. Top with remaining onions and cheese and bake another 2 to 3 minutes, until onions are toasted.

    orange bourbon chicken (chef rick folse)

    2 boneless, skinless Chicken breast
    6 tablespoons Butter
    1/2 teaspoon Salt
    1/2 teaspoon Pepper
    12 oz. Orange juice (frozen -concentrate), thawed
    6 tablespoons Bourbon

    Buttered Almonds
    1/2 cup Almonds, slivered
    2 teaspoons Butter
    1/2 teaspoon Salt
    1/2 teaspoon Black pepper

    Preheat oven to 425 degrees F.
    In large, heavy, oven-proof skillet melt butter; let cool, but do not let solidify. Turn chicken in butter to coat. Season chicken with salt and pepper. Tuck edges under, forming compact shape about 1 1/2 inches thick. Place chicken in skillet, skinned side up.

    Bake at 425 degrees F, basting occasionally, for about 15 minutes, until meat thermometer registers 190 F. Remove chicken to warm serving plates; keep warm.

    Saute almonds in butter until lightly toasted. Sprinkle with salt. Let cool to crisp.

    Add orange juice concentrate to drippings in skillet; stir over high heat until reduced by 1/3. Stir in bourbon; heat through. Stir in remaining salt and pepper; pour sauce over chicken. Sprinkle with the almonds.

    southern fried chicken (chef rick folse)

    I have had more compliments on this chicken than anything else I cook. The crust is crispy, and the meat is tender and juicy. I hope you enjoy it too!

    1 whole chicken, cut into 9 pieces or 2 packs boneless, skinless chicken breasts 1/2 cups buttermilk
    2 cups self-rising flour
    3 to 4 cups vegetable shortening
    2 tsp. salt, divided
    I tsp. pepper, divided
    1TBSP. poultry seasoning

    Place buttermilk in a l-gallon plastic bag. Mix buttermilk with 1 tsp. salt and 1/2 tsp. pepper. Pour over chicken in bag and seal. Marinate for at least 2 hours or overnight.

    Measure flour, 1 tsp. salt,1/2 tsp. pepper and 1 TBSP. poultry seasoning and place in a large double paper bag. Place half the chicken pieces in the bag and shake to coat. Remove the chicken from the bag, shaking off excess flour. Place chicken on wire rack and repeat with the remaining chicken.

    Spoon out enough shortening to measure 1 inch deep in skillet. Heat to 350 degrees. Place chicken pieces, skin-side down, into the hot oil. Cook for five minutes, lift with tongs to see if chicken is cooking evenly; rearrange if necessary. Continue cooking until chicken is evenly browned, about five more minutes. Turn chicken with tongs and continue cooking until brown all over, about 10-12 minutes longer.

    Remove to wire rack placed on top of a baking sheet.
     
  5. snorton938

    snorton938 Founding Member

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    here's a pretty tasty marinade.......

    MEAT MARINADE FOR GRILLING

    1-1/2 cup Worcestershire sauce
    1/2 cup Tabasco habanera sauce
    1/2 cup Tony Chachere's seasoning
    4 tablespoons garlic powder
    4 tablespoons onion powder
    4 tablespoons coarse ground black pepper
    1/2 teaspoon cayenne pepper
    1/2 cup dried parsley
    1/2 cup tiger sauce

    Mix all ingredients in bowl, put meat to be grilled into marinade and soak overnight

    Chicken Pasta

    Chicken Pasta cooks up real quick and is a hearty meal-in-one.

    3 chicken breasts cut in pieces
    1 med. onion chopped
    1/2 red bell pepper chopped (I like the color)
    Tbs. diced garlic
    Hand-full of chopped green onions
    Sm. hand-full of chopped fresh parsley
    Lemon Pepper Seasoning
    Creole seasoning
    Cream of mushroom soup (or your favorite)
    Angel Hair Pasta (1" round)
    1 tbs. butter (about)
    Olive oil to coat bottom of pan

    Season chicken breast with creole seasoning and lemon pepper. In olive oil, brown chicken breast and onion lightly.

    Put the pasta to boil.

    Add bell pepper and garlic and sauté another 5 minutes or so.

    Add cream of mushroom soup and 1/4 cup of water and parsley. Cover and cook on low fire until the soup and well blended. Stir occasionally so it doesn't burn. Taste and add seasoning as you see fit.

    Rinse and drain cooked pasta and add to Soup mixture. Stir well and cover. Cook on low fire for 5 minutes.

    Adjust seasonings as you like. If it looks a little too thick add small amounts of water until it's the consistency you like. Don't over thin the soup.
    A little Andouille Bread goes well with this.

    Italian Chicken and Potatoes

    2 boneless, skinless chicken breasts
    1/2 cup Italian salad dressing
    1 teaspoon Italian seasoning (or mix basil, oregano, crushed red pepper, and garlic powder to equal same)
    1/2 cup grated Parmesan or Romano cheese
    4 potatoes, peeled and cut into wedges

    Place chicken in bottom of Crock Pot. Sprinkle with half of the Italian dressing, spices, and the grated cheese. Put the potatoes on top or around the chicken. Sprinkle with the rest of the dressing, spices, and cheese.

    Easy Recipe: Bayou Chicken

    2 (1 oz) pkgs Bearnaise sauce mix
    1/2 cup dry white wine
    1/2 tsp tarragon
    1/2 tsp dried turmeric
    1/2 tsp garlic powder
    3 shallots, minced
    1 pound cooked ham, cut in 1-inch chunks
    1 red bell pepper, chopped
    1 pound red potatoes, scrubbed, cut in 1/2-inch cubes
    1 (9-oz) pkg frozen artichoke halves and quarters, thawed
    1 pound skinless chicken breast tenderloins, cut in chunks

    In a slow cooker/Crock Pot, mix both packages of bearnaise sauce mix, wine, tarragon, turmeric, and garlic powder until well blended. Add shallots, ham, red pepper, potatoes, artichokes and chicken. Stir gently. Cover, set heat on low setting, and cook for 6 hours.
    Source: Everything One-Pot Cookbook

    Beverly's Creamy Broccoli Chicken

    1 Can Cream of Broccoli Soup
    Boneless Breasts of Chicken (as many as you need) *I buy the frozen ones with 6-7 in a bag - approx. 3 pounds
    1 C. milk
    Extra bag of frozen broccoli if desired
    Place chicken in the crock. Cover with frozen veggies, cream of broccoli soup and milk. Salt & Pepper to taste. Cook on LOW all day [8-10 hrs] long or HIGH 4-6 hours. Serve poured over rice!!! Yummy!

    Chicken & Apple-Pecan Stuffing
    Southern U.S. Cuisine - Diana Rattray

    4 to 6 boneless, skinless chicken breasts
    3 tablespoons butter
    1/2 cup chopped onion
    1/2 cup chopped celery
    1 cup chopped apple (about 1 apple)
    1/3 cup applesauce
    1/4 cup chopped pecans
    1 box Stove Top stuffing mix (6 oz)
    1/2 cup water
    1 can cream of chicken soup (Healthy Request or low fat)

    Wash chicken breasts and pat dry; place in Crock Pot. Melt the butter in a skillet over medium low heat and saute the chopped onion, celery, and apple. Add pecans, water, applesauce, cream of chicken soup, and stuffing mix. Mix together; spoon over chicken in the Crock Pot. Cover and cook on low for 6 to 8 hours.
    Serves 4.

    Chicken and Sausage

    3 med. carrots, cut in 1/2 inch pieces
    1 med. onion, chopped
    1/2 c. water
    1 (6 oz.) can tomato paste
    1/2 c. dry red wine
    1 tsp. garlic powder
    1/2 tsp. dried thyme, crushed
    1/8 tsp. ground cloves
    2 bay leaves
    2 (15 oz.) cans navy beans, drained
    4 boneless skinless chicken breast halves, frozen individually
    1/2 lb. fully cooked Polish sausage, sliced 1/4 inch thick

    Use frozen chicken pieces so chicken cooks tender but not over done. In small saucepan, bring carrots, onions, and water to a boil. Simmer covered 5 minutes. Transfer to 3 1/4 to 4 quart crock pot. Stir in tomato paste, wine, and seasonings; add beans. Place frozen chicken on top of bean mixture. Place sausage on top of chicken. Cover. Cook on low heat setting for 9-10 hours or high heat for 5 1/2 to 6 hours. Do not cook for less time. This long cooking time is necessary when starting with frozen chicken. Before serving, remove bay leaves and skim off fat.
    4 servings.

    Chicken Bonne Femme

    1 chicken (3 lb), cut in 8 pieces
    2 cups frozen baby onions
    2 cups whole baby carrots
    10 ounces new or red potatoes, cut in 1" chunks
    1 1/2 cups low-sodium chicken broth
    2 medium celery ribs, cut in 2" chunks
    2 strips turkey bacon, diced
    1 bay leaf
    1/4 teaspoon dried thyme
    1/4 teaspoon black pepper
    1/4 cup minced fresh parsley
    2 tablespoons fresh tarragon or mint leaves, minced
    1 strip lemon zest (2 inches), minced
    2 tablespoons fresh lemon juice
    1/2 teaspoon salt

    In slow cooker, combine chicken, onions, carrots, potatoes, broth, celery, bacon, bay leaf, thyme and pepper. Set on low and cook 8-10 hours. Meanwhile, in small bowl, combine parsley, tarragon, lemon zest and juice.
    Set aside.
    With slotted spoon, remove chicken and vegetables to heated platter. Cover with foil and keep warm. Skim off and discard any fat that has risen to the surface of the liquid remaining in cooker. Stir in parsley mixture and salt; spoon over chicken and vegetables.

    White Chicken Chili

    2 whole chicken breasts, skinned, deboned, cut in 1/2" chunks
    Celery heart
    1 med. onion
    2 cans stewed tomatoes, sliced
    16 oz. med. salsa or picante sauce
    1 can chick peas or Great Northern beans (or 1 pkg. pkg. white kidney beans)
    6 oz. mushrooms
    Olive oil

    Brown chicken in 1 tablespoon olive oil. Chop celery, onion and mushrooms. Combine all ingredients in large slow cooker/Crock Pot, stir and simmer on low heat for 6-8 hours. Serve with bread or taco chips. *If you like it spicy, use hot salsa or picante sauce.

    Chicken Las Vegas

    6 chicken breasts, deboned
    1 can cream of mushroom soup
    1/2 pint. sour cream
    1 (6 oz.) jar dried, chipped beef

    Mix together soup, sour cream and dried beef. Roll chicken in the mixture and place in casserole dish. Pour remaining mixture over chicken. Bake covered at 200 for 4 hours. Serve over rice or noodles.
    Note: This can be cooked in a slow cooker or Crock Pot for 4 to 6 hours.

    Chicken with Macaroni and Smoked Gouda Cheese

    1 1/2 pounds chicken tenders, boneless
    2 small zucchini, halved and sliced 1/8-inch thick
    1 package chicken gravy mix (approx. 1 oz)
    2 tablespoons water
    salt and pepper to taste
    pinch of ground nutmeg, fresh if possible
    8 ounces smoked Gouda cheese, grated
    2 tablespoons evaporated milk or light cream
    1 large tomato, chopped
    4 cups cooked macaroni or small shell pasta

    Cut chicken into 1-inch cubes; place in crockpot. Add zucchini, gravy mix, water, and seasoning. Cover and cook for 5 to 6 hours on low. Add smoked gouda cheese, milk or cream, and chopped tomato to the crockpot during the last 20 minutes, or while the macaroni is cooking. Stir in hot cooked macaroni.
    Chicken recipe from southernfood.about.com
    Serves 4.

    Chicken Stroganoff

    1 c. sour cream (light is okay)
    1 Tbsp. flour
    1 envelope (.87-1.2 oz) chicken gravy mix
    1 c. water
    1 lb. chicken breasts (boneless, skinless) cut into 1" pieces
    1 16 oz. bag frozen stew vegetables, thawed
    1 4 oz. jar sliced mushrooms drained
    1 c. frozen green peas, thawed
    1 1/2 c. Bisquick (baking mix)
    4 green onions, chopped (about 1/3 cup)
    1/2 c. milk

    Mix sour cream, flour, gravy mix and water in 3 1/2-4 qt. slow cooker/Crock Pot until smooth. Stir in chicken, stew veggies, and shrooms.
    Cover, cook on low for 4 hours until chicken is tender and sauce is thickened. Stir in peas, mix baking mix and onions together. Stir in milk just until moistened. Drop dough by rounded tablespoonfuls onto chicken-veggie mixture.

    Cover and cook on high setting 45-50 minutes or until toothpick stuck in center of dumplings comes out clean....
    Serves 4.

    Coq au Vin

    5 lbs. chicken breasts & thighs
    10 bacon slices, diced
    1 1/2 cups sliced green onions
    8 small white onions peeled
    1/2 lb. whole mushrooms
    3 cloves garlic, crushed
    2 tsp. salt
    1/4 tsp. pepper
    1 tsp. dried thyme leaves
    16 small new potatoes, scrubbed
    1 cup chicken broth
    1 cup Burgundy
    Chopped parsley

    In large skillet, saute diced bacon and green onions until bacon is crisp. Remove and drain on paper towel. Add chicken pieces to skillet and brown well on all sides. Remove chicken when it has browned and set aside. Put onions, potatoes, mushrooms and garlic in Crock Pot. Add browned chicken pieces, bacon and green onions, salt, pepper, thyme and chicken broth. Cover and set on low for 6-8 hours (HIGH: 3-4 hours). During the last hour, add the Burgundy. Remove chicken pieces....you may thicken with flour & water or cornstarch and water if you desire a thicker sauce. Garnish with chopped parsley.

    Colorful Chicken & Rice

    1 cup uncooked rice
    2 boneless chicken breasts
    1 can cream of chicken soup
    1 can cream of mushroom soup
    2 cans water (or white wine, or sherry)
    1 package dry onion soup mix
    1/2 teaspoon paprika

    Any or all of these vegetables can be added (the more you use, the prettier it looks):
    1 large carrot, sliced into pennies
    1 cup of fresh cut-up green beans
    1 medium green pepper, chopped
    1 can of corn, drained

    Place rice in bottom of slow cooker/Crock Pot. Pour water over rice. Mix canned soups and dry soup mix in a bowl, pour over top of rice. Add chopped veggies. Place chicken on top. Sprinkle with paprika. Cook on LOW for 3-4 hours.

    Country Captain Chicken Breasts

    2 medium-size Granny Smith apples
    1 small onion, finely chopped
    1 small green bell pepper, seeded and finely chopped
    3 cloves garlic, minced or pressed
    2 tablespoons dried currants
    1 tablespoon curry powder
    1 teaspoon ground ginger
    1/4 teaspoon ground red pepper (cayenne)
    1 can (about 14 1/2 oz.) diced tomatoes
    6 small skinless, boneless chicken breast halves (about 1 3/4 lbs. total)
    1/2 cup chicken broth
    1 cup long-grain white rice
    1 pound large raw shrimp, shelled and deveined
    1/3 cup slivered almonds
    Salt
    Chopped parsley

    Quarter, core, and dice unpeeled apples. In a 4-quart or larger electric slow cooker, combine apples, onion, bell pepper, garlic, currants, curry powder, ginger, and red pepper; stir in tomatoes. Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of tomato mixture. Pour in broth. Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours).
    Carefully lift chicken to a warm plate, cover lightly, and keep warm in a 200 degree oven. Stir rice into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring once or twice, until rice is almost tender to bite (30 to 35 minutes). Stir in shrimp, cover and cook until shrimp are opaque in center; cut to test (about 10 more minutes).

    Meanwhile, toast almonds in a small nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally. Set aside.

    To serve, season rice mixture to taste with salt. Mound in a warm serving dish; arrange chicken on top. Sprinkle with parsley and almonds. Makes 6 servings.

    Cream Cheese Chicken

    1 frying chicken, cut up
    2 tablespoons melted butter or margarine
    salt and pepper, to taste
    2 tablespoons dry Italian salad dressing
    1 can cream of mushroom soup
    6 ounces cream cheese, cut into cubes
    1/2 cup dry white wine or sherry
    1 tablespoon chopped onion

    Brush chicken with butter and sprinkle with salt and pepper. Place in a slow cooker/Crock Pot and sprinkle dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, mix soup, cream cheese, wine, and onion in a small saucepan. Cook unti smooth. Pour over the chicken and cover and cook another 45 minutes.

    Don's Sweet and Sour Chicken Recipe

    (3 1/2 quart crock)
    2-4 skinless chicken breasts
    1 large onion roughly chopped
    2 bell peppers roughly chopped (one green, one red)
    2/3-1 cup of broccoli florettes
    1/2 cup of carrot chunks
    1 large can of chunk pineapple (drain and SAVE the juice)
    1/4-1/2 cup of brown sugar(can use reg. sugar)
    1/4-1/2 cup of vinegar(I use white)
    Water/wine/white grape juice/orange juice etc. as needed for extra liquid
    1 Tablespoon of cornstarch for every cup of liquid you end up with
    hot sauce to taste (optional)
    salt and pepper to taste (optional)
    cinnamon(optional)
    allspice (optional)
    cloves (optional)
    curry powder (optional)

    Put chicken breasts in slow cooker or crockpot. Add the onion, peppers, broccoli, and carrots Whisk together until blended well, no lumps in sugar, liquids, spices, and cornstarch, and sugar. Pour over chicken. If there is not enough juice, add whichever liquid you prefer to bring up to the desired level. (REMEMBER THOUGH: For each extra cup of liquid, stir in another Tablespoon of cornstarch before you pour it in the slow cooker/Crock Pot) . Cook 8-10 hours on Med or 10-12 on low. I sometimes vary the recipe...using fruit cocktail and a bit less sugar, Pineapple, or apricot preserves or orange marmalade. works too. (no cornstarch needed when you used preserves...nor sugar of course. Use your imagination. Remember sweet and sour is basically a fruit juice and vinegar.

    Serve with sauce.

    Easy Chicken Cacciatore Recipe

    Place a whole chicken in the slow cooker/Crock Pot. Dump in a jar of spaghetti sauce, some cut up onions, mushrooms and green peppers. Salt and pepper to taste. (I use those little red pepper flakes too.)
    Cook all day on low. Serve over noodles or spaghetti.
    Easy recipe shared by Myron in Florida (way to go myron :D )

    Fiesta Chicken and Black Beans

    3 to 4 boneless chicken breast halves, cut in strips
    1 can (15 -oz) corn, drained
    1 can (15 oz) black beans, rinsed and drained
    1 tablespoon gound cumin
    1 teaspoon chili powder
    1 onion, halved and thinly sliced
    1 green pepper, cut in strips
    1 can (14-oz) tomatoes, chopped
    1 can (6-oz) tomato paste

    Combine all ingredients; mix well. Cover and cook on low for 5 to 6 hours.
    Garnish with shredded cheese, if desired. Serve fiesta chicken and black beans with warmed flour tortillas, or over rice.
    Serves 4.

    Honey-Mustard Chicken

    4-6 boneless skinless chicken breasts(or any kind of chicken)
    3/4 cup dijan mustard (or dijon :D )
    1/4 cup honey

    Put chicken in pot. Mix mustard and honey and pour over chicken. Cook on high for 3 hours or on low for 6-8 hours. Adjust time for bone-in chicken.
    posted by Tami (good post tami ! nice, simple and good).

    Marinated Chicken and Pork

    3 pounds chicken pieces
    1 pound lean boneless pork, cubed
    1 cup dry red wine
    1/2 teaspoon black pepper
    3 cups beef broth
    2 cloves garlic, crushed
    3 tomatoes, chopped
    1/2 teaspoon rosemary
    1 teaspoon salt

    Place chicken pieces and pork cubes in a large bowl. Mix all other ingredients thoroughly, pour over chicken and pork. Allow meat to marinate for at least two hours in the refrigerator. It can marinate overnight if you'd like too.
    Transfer chicken, pork, and marinade to slow cooker/Crock Pot. Cover and turn on low for about 6-8 hours or until chicken and pork are thoroughly cooked. Makes 6 servings. Very good over warm noodles.

    Maple-Flavored Barbecue Chicken

    1 c. ketchup
    1/2 c. maple flavored syrup
    2 tbsp. prepared mustard
    2 tbsp. Worcestershire sauce
    2 tsp. lemon juice
    1/2 tsp. chili powder
    1/4 tsp. garlic powder
    4 boneless, skinned chicken breasts

    Place all ingredients in slow cooker/Crock Pot and cook on low for about 7 to 8 hours or until chicken is done. Remove meat, shred and return to sauce. Place on buns for sandwiches or serve over hot rice.
    Serves 4 to 6.

    Swiss Chicken Casserole

    6 chicken breasts, boneless and skinless
    6 slices Swiss cheese
    1 can cream of mushroom soup
    2 cups stuffing mix
    1/2 cup butter or margarine, melted
    Lightly grease Crock Pot or spray with cooking spray. Place chicken breasts in pot. Top with cheese. Spoon soup over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on low 6 to 7 hours or high 3 to 3 1/2 hours.
    Serves 6.

    Will's Chicken Chili

    1 pound chicken breast fillets (about 3 or 4)*
    6 cups water
    2 cans (15oz.) chicken broth
    1 16oz. or 2- 8oz. cans tomato sauce
    1 onion, diced
    1 cup frozen yellow corn
    1 carrot, sliced
    1 celery stalk, diced
    1 can (15oz.) can diced tomatoes
    1 15-ounce can red kidney beans, plus liquid
    1/4 cup diced canned pimento
    1 jalapeno, diced
    2 teaspoons chili powder (or more to taste)
    1 teaspoon cumin
    1 clove garlic, minced (can substitute garlic powder)
    1/2 teaspoon salt
    dash basil
    dash cayenne pepper (or more to taste)
    dash oregano
    Optional when serving:
    Sour cream
    Chopped Italian parsley
    Grated Romano cheese

    Place all ingredients in slow cooker/Crock Pot and ideally cook on high for 2 hrs, then low for 6 additional hrs. Or can be cooked on low for 8 to 10 hours. Your mileage may vary.
    *You can cube your chicken breasts before placing in slow cooker/Crock Pot or shred after cooking. We first quarter each breast fillet and then shred after slow cooker/Crock Potting by simply 'squishing' with a flat bottomed wooden spoon one or two hours before finished cooking. Our personal preference is for shredded meat be it poultry or beef (as opposed to cubed) as it subjectively seems more flavorful and aesthetically pleasing.
     
  6. snorton938

    snorton938 Founding Member

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    chicken, chicken.....how many ways can we cook that chicken.....ALOT!

    Nicky D's Hot Chicken Scarpariello

    Ingredients

    6 to 8 boneless chicken breast halves
    flour
    salt and pepper to taste
    olive oil
    garlic cloves, chopped, to taste
    6 to 8 hot cherry peppers, chopped, or to taste
    1 can chick broth (approx. 13oz)
    3 tablespoons parsley
    2 to 3 tablespoons butter
    1/3 cup white wine
    2 tablespoons corn starch mixed with 2 to 3 tablespoons cold water
    juice of 1 lemon
    Cut chicken into "ice cube" size chunks; lightly flour then add salt and pepper.
    In pan #1
    Heat olive oil (just enough to cover bottom of pan) add chopped garlic; when hot add chicken and fry until slightly brown.

    In pan #2
    Add can of chicken broth, chopped cherry peppers, 3 tablespoons parsley, butter, 1/3 cup of wine, dash of salt and pepper, lemon juice, and cornstarch mixture. Continue to cook and stir for a minute or two.

    Add browned chicken to mixture in pan #2; simmer for 15 minutes. You can add thinly sliced fried potatoes and / or sausage (of your choice) to this dish too. Can also be served over rice or linguini. Have a loaf of Italian bread handy for soaking up the balance of the YUMMY Sauce!!!!!!!!!!!!

    Chicken Scaloppini al Pomodoro

    2 lbs. boneless, skinless chicken breast halves and/or thighs
    1/3 cup plus 2 tbs. Kikkoman Teriyaki Marinade & Sauce, divided
    1/2 cup all-purpose flour
    4 tbs. vegetable oil, divided
    1/2 cup chopped green onions
    1 lb. fresh tomatoes, chopped
    2 tbs. burgundy wine
    1/2 tsp. sugar

    Pound chicken pieces gently and evenly between sheets of waxed paper until 1/4-inch thick. Marinate in 1/3 cup teriyaki sauce 15 minutes; turn over once. Remove from marinade and drain well. Coat pieces lightly with flour. Cook half the pieces in 2 tablespoons hot oil in large skillet over medium-high heat 1-1/2 to 2 minutes on each side or until no longer pink in center; remove to serving platter and keep warm.

    Repeat with remaining oil and chicken.

    Reserve 1 tablespoon oil. Add green onions to oil in pan; sautÈ until tender. Stir in tomatoes, wine, sugar and remaining 2 tablespoons teriyaki sauce; cover and simmer 15 minutes. Serve with chicken pieces.

    Makes 4 servings.

    Cordon Bleu Chicken Casserole

    Ingredients:
    6 Single chicken breasts cooked
    6 Slices ham, cooked
    6 Slices Swiss cheese
    4 Tablespoon Butter
    4 Tablespoon Flour
    1/4 Teaspoon Thyme
    1 Egg, beaten
    1-3/4 Cup Milk
    1/4 Cup Dry bread crumbs
    2 Teaspoon Butter, melted

    Directions:

    In a greased 8"x8" baking pan, arrange a layer of chicken, top with a layer of ham, then a layer of cheese.

    To prepare sauce, melt 4 tablespoons butter, and add flour and thyme. Combine egg and milk, and add slowly to flour mixture. Continue cooking, stirring constantly, until smooth and thickened. Pour over chicken.

    Combine 2 teaspoons melted butter and dry bread crumbs. Spread over sauce.

    Bake at 350' for 30 minutes, or until heated through. Makes 6 servings.

    Chicken Marsala

    Yield: 4 servings
    - 1/8 tsp black pepper
    - 1/4 tsp salt
    - 1/4 C flour
    - 4 chicken breasts, boned, skinless (5 ounces)
    - 1 Tbsp olive oil
    - 1/2 C Marsala wine
    - 1/2 C chicken stock, skim fat from top
    - 1/2 lemon fresh lemon juice
    - 1/2 C sliced mushrooms
    - 1 Tbsp fresh parsley, chopped

    Directions

    1. Mix together pepper, salt, and flour. Coat chicken with seasoned flour. 2. In a heavy-bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides. Then remove chicken from skillet and set aside. 3. To the skillet, add wine and stir until the wine is heated. Add juice, stock, and mushrooms. Stir to toss, reduce heat, and cook for about 10 minutes until the sauce is partially reduced. 4. Return browned chicken breasts to skillet. Spoon sauce over the chicken. 5. Cover and cook for about 5-10 minutes or until chicken is done. 6. Serve sauce over chicken. Garnish with chopped parsley.

    Mediterranean Chicken

    8 Whole boneless chicken Breasts, skin on
    3/4 Cup All-purpose flour
    1 Teaspoon Salt
    1 Teaspoon Freshly ground pepper
    3 Tablespoon Chopped fresh rosemary or 1 Tablespoon Dried 1/2 Cup Olive oil
    1 Pound Smoked ham, thickly sliced
    4 Red onions, thickly sliced
    1/2 Cup Brandy
    2 Bay leaves
    1 Cup Sliced black olives
    1/2 Cup Finely chopped parsley
    Preheat oven to 400*

    Add garlic to pot of cold water, and bring to boil. Boil for 3 minutes, drain and peel the garlic cloves.

    Cut each chicken breast in half, then in thirds. In shallow dish. combine flour, salt, pepper and 1 tbsp fresh rosemary. Coat chicken pieces with flour. Heat olive oil in large fry pan on high heat. Brown chicken in batches, about 1-2 minutes per side. Remove with slotted spoon to large ovenproof casserole.

    Turn heat to medium-low. Dice ham and add to frying pan with the onions, garlic and remaining rosemary. Saute until onions are golden-brown, about 10 minutes. Pour in the brandy and bring to boil.

    Scrape contents of frying pan over chicken breasts, add bay leaves and olives and bake, uncovered, for 15 to 20 minutes, or until chicken is cooked through. Sprinkle with parsley.

    Chicken Breasts Parmesan

    Ingredients:
    6 Boneless skinless chicken breast halves
    2 Tablespoon Margarine, melted
    1/2 Cup Grated Parmesan cheese
    1/4 Cup Dry bread crumbs
    1 Teaspoon Dried oregano leaves
    1 Teaspoon Dried parsley flakes
    1/4 Teaspoon Paprika
    1/4 Teaspoon Pepper

    Directions:

    Preheat oven to 400 F. Spray cookie sheet with spray. On large plate combine Parmesan, bread crumbs, oregano, parsley, paprika and pepper. Set aside.

    Dip chicken pieces in butter; coat with Parmesan mixture, then place on prepared cookie sheet. Bake 20-25 minutes or until tender.
    serve with pasta and italian red gravy.
     
  7. snorton938

    snorton938 Founding Member

    Joined:
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    good bar-b-que sauce recipe.....(won some awards :D )

    Kathy's Award Winning Barbeque Sauce
    Submitted by: Kathy

    "This is a thick and spicy barbeque chicken recipe that has won several cooking contests. The sauce consists of molasses, brown sugar, tomato juice and spices all pureed together in a blender. Some may wish to cut the amount of pepper in half."
    Yields 2 1/2 cups.

    Avg. Member Rating:
    *****
    • 34 Ratings
    • 31 Reviews


    1 cup ketchup
    1 tablespoon Worcestershire sauce
    1 cup molasses
    2 tablespoons brown sugar
    1/4 cup chopped onion
    1 tablespoon garlic powder
    1 teaspoon ground black pepper
    1 teaspoon cayenne pepper
    2 tablespoons lemon juice
    1 (5.5 ounce) can tomato juice
    2 tablespoons liquid smoke flavoring

    1 In a blender or food processor, combine the ketchup, Worcestershire sauce, molasses, brown sugar, onion, garlic powder, ground black pepper, cayenne pepper, lemon juice, tomato juice, and liquid smoke flavoring. Puree until smooth, and transfer to a saucepan.
    2 Place saucepan on the stove over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for about 1 hour, or to desired thickness.

    Makes 16 servings

    Festival Chicken

    "This is great on pork tenderloin or ribs. If you wish, the chicken can be partially cooked in the microwave. Serve with a green salad or baked potato, if desired. This is also good at room temperature, but you will ned lots of napkins! Sweet and savory, but not too spicy for kids."

    1 (12 ounce) jar apricot preserves
    1 (8 ounce) bottle Russian-style salad dressing
    1 packet dry onion soup mix
    2 (4 pound) whole chickens, each cut into 8 pieces

    1 Preheat oven to 350 degrees F (175 degrees C).
    2 In a medium bowl combine the preserves, salad dressing and soup mix; stir together until well mixed and set aside. Place chicken pieces skin side down in two lightly greased 9x13 inch baking dishes.
    3 Bake at 350 degrees F (175 degrees C) for 1/2 hour.
    4 Brush the skin side of the chicken pieces with the glaze mixture (you will use about 1/2 of the mixture) and return to oven; reduce temperature to 250 degrees F (120 degrees C) and bake for another 1/2 hour. Brush with remaining glaze mixture just before serving.

    Makes 8 servings

    chicken lasagna

    3 tablespoons butter
    1/2 cup chopped onion
    1/2 cup chopped green pepper
    3 cups chopped cooked chicken
    1 (4-ounce) jar pimientos, chopped
    1 (8 ounce) can cream of chicken soup
    1 (8-ounce) can mushroom soup
    1 cup chicken broth
    6 lasagna noodles, cooked and drained
    6 ounces shredded mozzarella

    Preheat the oven to 350 degrees F.
    Heat the butter in a large saucepan over medium heat. Add the onions and green peppers and cook, stirring occasionally, until they are soft and translucent, about 15 minutes. Add the chicken, pimientos, mushroom soup, and chicken broth. Simmer the mixture until the flavors blend and the sauce thickens slightly, about 5 minutes.

    Spoon about 1/3 of the chicken mixture into a medium baking dish. Arrange 2 of the noodles over the chicken; repeat layers of chicken and noodles twice more. Top the lasagna with cheese, cover with aluminum foil and bake for 20 minutes. Uncover and bake until the cheese is nicely browned, about 10 minutes. Remove the lasagna from the oven and allow it to set for 5 minutes, then serve.

    here are the top 3 cornbread winning recipes from 2002.....1st and 2nd place had chicken in them and 3rd place didn't (might have won if it had... :D )

    National Cornbread Festival
    2002 Cornbread Cook-Off
    Winners
    The National Cornbread Festival announces the top 3 winners in the National Cornbread Festival Cook-off sponsor by Martha White, Lodge Cast Iron and Brown Stove Company. Listed below are the top 3 winners and their recipes!

    1st Place
    Diane Sparrow
    Osage, IA


    Buffalo Chicken Cornbread with Bleu Cheese Mayo

    1 pound chicken breast tender strips
    ¼ cup Louisiana style hot sauce
    ½ cup mayonnaise
    ¼ cup plain yogurt
    2 ounces bleu cheese, crumbled
    ½ teaspoon salt
    2 teaspoons lemon juice
    3 tablespoons butter
    ½ cup chopped red onion
    ½ cup chopped celery
    1 package Martha White Cotton Pickin’ Cornbread Mix
    ½ cup milk
    1 egg

    Preheat oven to 450F.
    Place the chicken tender strips in a bowl. Toss with the hot sauce to coat well. Set aside to marinate for 20 minutes.
    In a small bowl combine the mayonnaise, yogurt, bleu cheese, salt and lemon juice. Cover and place in the refrigerator until ready to serve.

    Melt one tablespoon of the butter in a 10" skillet over medium heat. Sauté the onion and celery in the butter until tender. Remove from the pan. Add the remaining two tablespoons of butter to the pan. Sauté the chicken tenders in the hot sauce in the butter, stirring constantly for 5-7 minutes. Combine the Martha White Cornbread Mix with the milk and egg. Stir in the sautéed celery and onion. Pour over the chicken in the hot pan. Place in preheated oven for 20-25 minutes or until corn bread is golden.

    Cut into wedges and top each serving with the Bleu cheese mayo. Serves 6.

    2nd Place
    Vivian Berry
    Charlotte, NC

    Skillet Chicken Enchiladas

    Serves 6

    Preparation time, 20 minutes, cooking time 30 minutes.

    Preheat oven to 375 F.

    For chicken mixture:

    2 cups cooked, shredded chicken (about 2 breast halves)
    1 can (15 oz) black beans, rinsed
    1 can (10 oz) enchilada sauce
    1 – 1 ½ tablespoons chipolte pepper in adobo sauce, chopped very find in a blender
    1 can (4.5 oz) chopped green chilies
    Mix chicken mixture ingredients in a bowl and set aside.

    For cornbread mixture:

    1 box (7.5 oz) Martha White Yellow Corn Muffin Mix
    1 egg
    ½ cup sour cream
    1 small can (8.25 oz) cream corn
    Mix cornbread ingredients in a separate bowl.

    1 cup (4 oz) grated Mexican 4-blend cheese

    Avocado slices
    Sour cream
    Sunflower seeds (shelled)

    Lightly grease a 10-1/2 inch iron skillet. Pour ½ the cornbread mixture into the skillet and spread to cover the bottom. Spread the chicken mixture on top of the cornbread and cover with the grated cheese. Put the remaining cornbread mixture on top and spread to cover chicken and cheese. Cook at 375 degrees, 30-35 minutes until golden brown on top. Remove from oven and cool for about 10 minutes. Cut and serve in pie shaped pieces. Garnish with avocado slices, a dollop of sour cream, and sprinkle with sunflower seeds.

    3rd Place
    Karen Shankles
    Knoxville, TN

    Tuscan Stew with Cornbread Topping (no chicken)

    Filling:

    1 lb. Italian Sausage links
    1 onion, finely chopped
    1 ½ cups frozen country-style hash brown potatoes
    2 (approx. 15 oz) cans ready-to-serve low sodium chicken broth
    10 oz. frozen chopped spinach, thawed – OR – one (10 oz) bag fresh washed spinach, chopped
    1 (19 oz) can cannellini beans, rinsed and drained
    ¼ cup cream
    1 tablespoon refrigerated, prepared pesto
    salt and ground black pepper to taste

    Cornbread topping:
    1 ½ cups Martha White® Self-Rising Corn Meal Mix
    1 teaspoon crushed dried rosemary
    ½ cup shredded Italian fontina or mozzarella cheese
    1 egg, beaten
    1 cup buttermilk
    1 tablespoon refrigerated, prepared petso
    ¼ cup extra-virgin or light tasting olive oil or vegetable oil

    Garnish:
    Freshly grated Parmesan cheese
    Small cherry or grape tomatoes and fresh basil and/or rosemary sprigs.

    1.) Preheat oven to 425°F. Place rack so that cornbread will cook in the middle of the oven.
    2.) Remove casings from Italian sausage and place in a 12-inch cast iron skillet over medium-high heat. Cook sausage while crumbling until no traces of pink remain. Drain excess grease; add onion and cook until onion is limp and translucent. Add potatoes, chicken broth, and spinach if using frozen and continue to cook for 10 minutes. Add spinach if using fresh, and cannellini beans and cook for about 5 minutes or until spinach is limp. Stir in cream and pesto. Taste and season with salt and pepper as needed. Reduce heat to low to keep warm while preparing cornbread topping.
    3.) In a medium-size bowl, combine corn meal mix, rosemary and cheese. In a separate bowl combine egg, buttermilk, pesto, and oil, stir until well blended. Add buttermilk mixture to dry ingredients and stir until just blended. Do not overmix. Gently drop spoonfuls of the cornbread batter over filling so that most of the filling is evenly covered. There may be a few small gaps where the filling shows through.
    4.) Place skillet in preheated oven and bake for 25 to 30 minutes or until cornbread is golden brown.
    5.) To serve, spoon onto plates and sprinkle with fresh grated Parmesan cheese. Garnish with small tomatoes, fresh basil and rosemary sprigs as desired.

    Yield: 8 servings
     
  8. snorton938

    snorton938 Founding Member

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    don't see this next one everyday........

    Oven Fried Rice Krispies Chicken
    With Andouille Sausage


    By Sandy Greene

    Ingredients
    8 skinless, boneless chicken breasts (or 6 skinless thighs and 4 breast halves)
    4 cups Rice Krispies
    2 teaspoons cumin
    1 1/2 teaspoons granulated garlic
    2 tablespoons paprika
    3/4 cup fresh parmesan cheese, grated
    salt and pepper
    2 eggs
    6 oz. andouille sausage, chopped
    1 cup fat free plain yogurt
    chopped parsley
    1 teaspoon cumin

    Directions
    1. Saute andouille sausage and drain on paper towels to remove excess fat. Roughly crush Rice Krispies in plastic bag with rolling pin.

    2. Put Rice Krispies in large flat bowl and add cumin, garlic, paprika, parmesan cheese, salt and pepper to taste. Stir in parmesan cheese and cooled andouille sausage.

    3.In another flat dish, beat the eggs. Dip chicken in eggs, then in dry mixture, pressing to coat. Put chicken on baking sheet that has been sprayed with Pam. Bake in 350 degree oven for 30 minutes. Garnish with chopped fresh parsley and grape tomatoes.

    Sauce: Add 1 teaspoon cumin and 1 tablespoon chopped parsley to 1 cup fat free yogurt. Serve sauce on the side.

    next one is a chili cookoff contestant using chicken........

    Findlay Market Chili Cookoff Recipes
    From Patricia Battista

    Battista Bianco Chili

    1 ½ lbs. skinless chicken breast ½ in. cubes
    1 medium onion chopped
    1 jar 48 oz Great Northern beans rinsed and drained
    1 46 oz can of chicken broth
    2 - 4 oz cans of chopped green chiles
    1 tablespoon Olive oil
    2 minced garlic cloves
    1 ½ teaspoon Garlic powder
    1 teaspoon Salt, ground cumin, & dried oregano
    ½ teaspoon White pepper
    ½ heaping teaspoon Cayenne pepper
    sour cream with chives

    In a large saucepan sauté chicken, onions, garlic, garlic powder, salt, cumin, oregano, white pepper, and cayenne pepper in olive oil until chicken is no longer pink. Add beans, broth and chiles. Simmer uncovered for 30 minutes. Remove from heat and serve with or without a dollop of sour cream and heated baguette bread.

    uh oh....another chicken winning recipe.........

    Tuscan Chicken Cakes with Tomato-Basil Relish

    3 cups cooked chicken, shredded and chopped
    1 cup Italian seasoned bread crumbs, divided
    1/4 cup mayonnaise
    1 egg, lightly beaten
    1/2 cup prepared basil pesto
    2 teaspoons honey mustard
    1/3 cup finely chopped roasted red peppers, drained
    1/3 cup finely chopped red onion
    2 tablespoons olive oil
    1 package (5 oz.) mixed salad greens
    1/3 cup prepared balsamic vinegar & oil dressing
    Golden Aioli: recipe follows
    Tomato Basil Relish: recipe follows

    In large bowl, mix together chicken, 1/2 cup of the bread crumbs, mayonnaise, egg, pesto, honey mustard, roasted peppers and red onion. Using a 1/3-cup measure, shape chicken mixture into 8 cakes; lightly coat each with remaining 1/2 cup bread crumbs. In large nonstick frypan, place oil over medium high heat. Add chicken and cook until golden brown, about 3 minutes per side; drain on paper towels. Toss salad greens with dressing and divide among 4 serving plates. Top each with 2 chicken cakes' drizzle with Golden Aioli. Top each cake with dollop of Tomato-Basil Relish. Makes 4 servings.

    Golden Aioli: In small bowl, whisk together 1/2 cup mayonnaise and 2 tablespoons honey mustard.

    Tomato-Basil Relish: In small bowl, mix together 1 cup seeded and chopped plum tomatoes, 1/3 cup chopped red onion, 3 tablespoons (drained) chopped sun dried tomatoes, 2 tablespoons silvered basil leaves, 2 tablespoons prepared balsamic & oil dressing and 1 teaspoon prepared basil pesto.

    (First place winner, 44th National Chicken Cooking Contest. Bob Gadsby, Great Falls, Montana)

    more contestant winners.....this next one from a cookoff in utah (they eat chicken there too).........

    Dave's Saucy Chicken

    12" Dutch oven

    6 to 8 boneless skinless chicken breasts
    2 Tbs. canola oil
    1 medium onion chopped
    1 medium green pepper chopped
    1/3 cup cider vinegar
    1/2 cup brown sugar
    3 Tbs. soy sauce
    12 oz can tomato paste
    1/2 cup mild salsa

    Brown chicken in oil. Combine rest of ingredients and pour over chicken. Simmer in dutch oven until cooked (approx 1 hour).

    ah sh*T.....here's one from emeril (just use any creole seasoning....don't have to be his)........

    Chicken and Andouille Sausage Gumbo
    From chef and author Emeril Lagasse
    May 23, 2003

    Best served with Emeril's Dirty Rice!

    Ingredients
    Chicken and Andouille Sausage Gumbo
    1 chicken (about 4 to 4 1/2 pounds), cut into 8 pieces, liver reserved for Dirty Rice
    2 teaspoons Emeril's Original Essence
    1 cup vegetable oil
    1 cup all-purpose flour
    2 cups chopped yellow onions
    1 cup chopped celery
    1 cup chopped green bell peppers
    1/2 teaspoon salt
    1/4 teaspoon cayenne
    1 pound andouille or other smoked sausage, cut crosswise into 1/4-inch-thick slices
    2 bay leaves
    3 quarts chicken broth
    Dirty Rice, or steamed long-grain white rice
    2 tablespoons chopped green onions or scallions (green part only)
    Directions

    1. Season the chicken with the Emeril's Essence.

    2. Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Add the chicken and cook until browned, 3 to 5 minutes per side. Transfer to a platter and set aside.

    3. Reduce the heat to medium and add the flour to the fat remaining in the pan. Stir slowly and constantly to make a dark brown roux, the color of chocolate, 20 to 25 minutes. Add the onions, celery, bell peppers, salt, and cayenne. Cook, stirring constantly until the vegetables are soft, about 10 minutes. Add the sausage and bay leaves and continue to cook, stirring, for 3 minutes. Stir in the broth and bring to a gentle boil. Reduce the heat, and simmer, uncovered, for 1 hour. Add the chicken and simmer for another hour.

    4. Remove from the heat and remove the bay leaves. Skim off any oil that has risen to the surface.

    5. Serve immediately ladled into soup bowls over Dirty Rice, or over steamed long-grain rice. Garnish with the green onions.

    Yield: Makes 6 to 8 servings

    Dirty Rice
    From chef and author Emeril Lagasse
    May 23, 2003

    Best served with Emeril's Chicken and Andouille Sausage Gumbo! (no sh*T sherlock ! :angryfire )

    Ingredients

    3 tablespoons vegetable oil
    1 pound chicken or duck livers, chopped fine
    1/2 pound pork sausage, removed from casings and crumbled
    1 cup finely chopped yellow onion
    3/4 cup finely chopped green bell pepper
    1/4 cup finely chopped celery
    2 teaspoons minced garlic
    1 tablespoon Emeril's Original Essence
    1 teaspoon salt
    1 teaspoon ground black pepper
    2 cups chicken stock
    2 bay leaves
    5 cups cooked rice, chilled
    1/4 cup minced fresh parsley

    Directions

    1. In a large, heavy saute pan or pot, heat 2 tablespoons of the oil over medium-high heat. Add the chicken livers and sausage and cook, stirring, until the meat is browned, about 6 minutes. 2. Add the remaining tablespoon of oil, the onions, bell peppers, celery, garlic, Essence, salt and pepper, and cook, stirring, until soft, about 5 minutes.

    3. Add the stock and bay leaves, and scrape the bottom of the pan to loosen any browned bits. Bring to a boil, then lower the heat and simmer for 5 minutes.

    4. Add the rice and stir thoroughly.

    5. Cook until the rice is heated through, about 5 minutes.

    6. Remove from the heat and remove the bay leaves. Stir in the parsley and serve.

    Yield: 8 servings
     
  9. snorton938

    snorton938 Founding Member

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    these are the 2003 chicken cook-off winners in southern living magazine.....

    Southern-Fried Stuffed Chicken with Roasted Red Pepper-and-Vidalia Onion Gravy
    Recipe Creator
    Susan Rotter
    Nolensville, Tennessee

    Recipe:
    Makes 4 servings

    4 ounces PHILADELPHIA Cream Cheese, softened
    1 cup dry chicken-flavored stuffing mix
    1/2 cup (2 ounces) finely shredded Romano cheese
    1/2 cup chopped Vidalia onion
    1/4 cup minced fresh basil
    4 large boned chicken breast halves with skin
    4 OSCAR MAYER Ready to Serve Bacon slices
    1 large egg
    1 cup milk
    1 cup BISQUICK Original All-Purpose Baking Mix
    2 teaspoons Creole seasoning
    1 teaspoon black pepper
    Canola oil
    Roasted Red Pepper-and-Vidalia Onion Gravy

    Stir together first 5 ingredients in a medium bowl. Set aside.

    Place chicken, skin side down, between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a mallet or rolling pin.

    Spread one-fourth of cream cheese mixture on skinless side of each chicken breast half; top with 1 piece of bacon. Roll up chicken, jellyroll fashion, lifting skin and tucking roll under skin.

    Whisk together egg and milk in a bowl. Combine baking mix, Creole seasoning, and pepper in a shallow dish. Dip chicken rolls in egg mixture; dredge in baking mix mixture.

    Pour oil to depth of 2 inches in a large skillet; heat to 350°. Fry chicken rolls, in batches, 10 to 12 minutes or until dark brown and done, turning chicken rolls often. Drain on wire rack over paper towels.

    Spoon 1/4 cup Roasted Red Pepper-and-Vidalia Onion Gravy on each of 4 individual serving plates; top with 1 chicken roll. Drizzle with additional gravy.

    Roasted Red Pepper-and-Vidalia Onion Gravy:
    Makes 3 cups

    1 large Vidalia onion, halved vertically
    1 large sweet red bell pepper, halved and seeded
    1 tablespoon olive oil
    1/4 teaspoon MORTON Kosher Salt
    3 tablespoons butter
    REYNOLDS WRAP Release Non-Stick Foil
    3 tablespoons all-purpose flour
    2 cups chicken broth
    2 teaspoons Creole seasoning
    2 tablespoons minced fresh basil
    Black pepper to taste

    Dice 1 onion half; set aside.

    Cut remaining onion half into slices. Place onion slices and bell pepper, cut sides down, on a baking sheet lined with non-stick aluminum foil; drizzle with oil, and sprinkle with salt.

    Broil onion slices and bell pepper halves 5 inches from heat about 10 minutes or until bell pepper looks blistered. Place bell pepper halves in a freezer bag; seal and let stand 10 minutes to loosen skin. Peel bell pepper halves; finely chop 1 bell pepper half. Reserve and set aside chopped bell pepper and remaining pepper half. Finely chop roasted onion slices, and set aside.

    Melt butter in a large skillet over medium-high heat. Add reserved diced onion, and sauté 10 minutes or until onion begins to brown. Stir in flour; cook, stirring constantly, until flour mixture is caramel-colored (about 5 minutes). Stir in chicken broth and Creole seasoning. Reduce heat to medium, and cook, stirring constantly, until thickened.

    Process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides.

    Combine gravy mixture, chopped roasted onion, reserved finely chopped bell pepper, basil, and black pepper.

    Sautéed Smoked Gouda Cheese Grits with Black Bean Salsa

    Recipe Creator
    John and Greta Barbour Mills
    Jackson, Mississippi

    Recipe:
    Makes about 6 servings

    2 cups milk
    3/4 cup water
    3/4 cup quick cooking grits, uncooked
    3/4 cup chopped smoked Gouda cheese
    1/2 teaspoon MORTON Iodized Salt
    3 tablespoons butter, divided
    2 cups all-purpose flour
    2 tablespoons MORTON Iodized Salt
    2 teaspoons black pepper
    1 cup beer
    1 tablespoon olive oil
    Black Bean Salsa
    1/2 cup sour cream
    1 medium tomato, seeded and diced
    2 tablespoons chopped fresh parsley
    2 tablespoons chopped green onions
    12 fresh chives, cut into 1-inch pieces

    Stir together milk and 3/4 cup water in a 1 1/2 -quart saucepan over medium-high heat; bring to a boil. Stir in grits, cheese, and 1/2 teaspoon salt; cook, stirring constantly, 9 minutes or until thickened. Stir in 2 tablespoons butter. Pour grits into a lightly greased 11- x 7-inch baking dish. Cover and chill 3 hours or until firm.

    Combine flour, 2 tablespoons salt, and pepper in a shallow dish. Pour beer into a small bowl.

    Cut grits into 2-inch squares. Dip grits squares into beer; dredge in flour mixture, repeating procedure twice.

    Heat remaining 1 tablespoon butter and oil in a large skillet over medium heat until butter melts. Cook grits squares, in batches, in hot butter mixture 5 minutes on each side or until golden.

    Arrange 3 grits squares in center of 6 individual serving plates.

    Spoon Black Bean Salsa evenly over grits squares. Top evenly with sour cream. Sprinkle evenly with tomato, parsley, green onions, and chives.

    Black Bean Salsa:
    Makes about 4 1/2 cups

    2 tablespoons butter
    1 medium onion, diced
    2 garlic cloves, minced
    2 (15-ounce) cans BUSH'S Black Beans, drained
    2/3 cup picante sauce
    2 medium tomatoes, seeded and diced
    2 teaspoons chili powder
    1 teaspoon MORTON Iodized Salt
    1/2 teaspoon black pepper
    1/4 teaspoon ground cumin
    3 tablespoons chopped fresh parsley
    3 tablespoons chopped green onions

    Melt butter in a medium saucepan over medium heat; add onion and garlic, and sauté until tender. Stir in beans and next 6 ingredients; cook, stirring occasionally, 3 minutes or until thoroughly heated. Stir in parsley and green onions.

    Down-South Crab Cakes with Collard Greens and Roasted-Garlic Beurre Blanc

    Recipe Creator
    Benjamin Chapin
    Punta Gorda, Florida

    Recipe:
    Makes 5 servings

    2 cups cornbread crumbs
    1/4 cup diced red bell pepper
    1/4 cup chopped fresh chives
    1/4 cup Creole mustard
    1/2 cup mayonnaise
    2 large eggs
    1 teaspoon chipotle pepper sauce
    1 teaspoon Worcestershire sauce
    1/4 cup chopped OSCAR MAYER Ready to Serve Bacon
    1 pound fresh jumbo lump crabmeat
    PAM Original No-Stick Cooking Spray
    Collard Greens
    Roasted-Garlic Beurre Blanc

    Garnishes: chopped fresh chives, diced red bell pepper

    Preheat oven to 375°.

    Combine cornbread crumbs and next 8 ingredients in a large bowl. Gently stir in crabmeat. Shape mixture into 10 (3- to 3 1/2 -inch) patties. Place on a baking sheet coated with cooking spray.

    Bake at 375° for 12 minutes.

    Spoon Collard Greens onto individual serving plates, using a slotted spoon; top each serving with 2 crab cakes. Drizzle with Roasted-Garlic Beurre Blanc. Garnish, if desired.

    Collard Greens:
    Makes 10 cups

    1/2 cup diced prosciutto
    3 tablespoons butter
    1/2 cup diced onion
    2 tablespoons minced garlic
    2 pounds fresh collard greens
    3 cups chicken broth

    Heat a large Dutch oven over medium-high heat; add prosciutto, and sauté 2 minutes. Add butter, onion, and garlic; sauté until onion is tender. Add collard greens and chicken broth. Bring to a boil; reduce heat, and simmer 30 to 45 minutes or until greens are tender.

    Roasted-Garlic Beurre Blanc:
    Makes 2 cups

    6 garlic cloves
    Olive oil
    MORTON Salt and black pepper to taste
    1/2 cup fresh lemon juice (2 SUNKIST lemons)
    1/2 cup dry white wine
    1 cup whipping cream
    1/4 cup cold butter, cut into pieces
    1 teaspoon MORTON Kosher Salt
    1/2 teaspoon ground red pepper

    Place garlic in center of an aluminum foil sheet. Drizzle garlic lightly with oil; sprinkle with salt and black pepper to taste.

    Bake at 350° for 20 to 25 minutes or until golden.

    Squeeze out pulp from each garlic clove into a medium saucepan. Add lemon juice and white wine to garlic. Cook, uncovered, over medium-high heat about 20 minutes or until reduced by three-fourths. Stir in whipping cream; reduce heat and simmer, uncovered, 10 to 15 minutes or until reduced by half. Remove from heat; gradually whisk in butter, a few pieces at a time, until sauce is slightly thickened and smooth. Stir in salt and ground red pepper.

    snort's comment: hot d@mn !!!! can those people cook or what !! :D :D :D :D :D :D :D
     
  10. snorton938

    snorton938 Founding Member

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    who like's enchilada pie? i do !!! :D

    the following are pillsbury cook-off contestants (don't have to use pillsbury products to make this stuff).....here's the website.....real food cooked by real people....i'm lovin' it :thumb: http://www.pillsbury.com/Bakeoff/recipes/poultry.asp

    Speedy Layered Chicken Enchilada Pie

    Ingredients:

    1 (11.5-oz.) pkg. (8 tortillas) Old El Paso® Flour Tortillas for Burritos
    2 cups cubed cooked chicken
    1/2 cup uncooked instant white rice
    8 oz. (2 cups) shredded reduced-fat Monterey Jack cheese
    1 (15-oz.) can Progresso® Black Beans, drained, rinsed
    1 (19-oz.) can Old El Paso® Red Enchilada Sauce
    1 cup Green Giant® Frozen Shoepeg White Corn, thawed
    1 cup Old El Paso® Thick 'n Chunky Salsa
    2 tablespoons thinly sliced green onions
    Reduced-fat sour cream, if desired
    Chopped green onions, if desired

    Preparation Directions:

    1. Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish or casserole with nonstick cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inch-wide strips. In large bowl, combine chicken, rice, 1 cup of the cheese, beans and 1 cup of the enchilada sauce; mix well.

    2. Layer 4 tortilla halves in bottom of sprayed baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.

    3. Bake at 350°F. for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and green onions.

    Orange-Cumin Chicken and Vegetables

    Orange juice and spices blend perfectly in this chicken and vegetable delight.

    Ingredients:

    2 cups uncooked instant white rice, if desired
    2 cups water, if desired
    1 teaspoon coriander
    1/4 teaspoon salt
    1/4 teaspoon coarse ground black pepper
    4 (4 to 6-oz.) boneless skinless chicken breast halves
    1/4 cup Old El Paso® Thick 'n Chunky Salsa
    1 teaspoon cornstarch
    1/2 teaspoon cumin
    1 tablespoon oil
    1 red bell pepper, cut into thin strips
    1 (9-oz.) pkg. Green Giant® Frozen Sugar Snap Peas
    3/4 cup orange juice

    Preparation Directions:

    1. Cook rice in water as directed on package. Cover to keep warm.

    2. Meanwhile, in small bowl, combine coriander, salt and pepper; mix well. Rub mixture on all sides of chicken breast halves. Discard any remaining seasoning mixture. In another small bowl, combine salsa, cornstarch and cumin; mix well.

    3. Heat oil in large skillet over medium-high heat until hot. Add chicken; cook 2 minutes on each side or until browned. Add bell pepper and sugar snap peas; cook and stir 4 minutes.

    4. Reduce heat to medium-low. Add 2 tablespoons of the orange juice; cover and cook 6 minutes or until chicken is fork-tender and juices run clear, and vegetables are crisp-tender. Remove chicken from skillet; cover to keep warm.

    5. Add salsa mixture and remaining orange juice to skillet; mix well. Bring to a boil. Cook until slightly thickened, stirring occasionally.

    6. Cut chicken crosswise into 1/2-inch slices. Arrange chicken on individual plates. Spoon vegetable mixture over chicken. Serve with rice.

    Southwestern Chicken Biscuits

    Prep Time: 15 Minutes(Ready in 35 Minutes) Makes: 20 snacks Nutrition Information

    These tasty snacks can turn into dinner on a warm summer night. Just add some fresh melon slices or berries to the meal to round out the spicy flavors.


    Ingredients:

    2 (12-oz.) cans Pillsbury® Golden Layers® Refrigerated Biscuits
    1 (9-oz.) pkg. (2 cups) frozen cooked southwestern-seasoned chicken breast strips, thawed, diced
    1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
    4 oz. (1 cup) shredded Monterey Jack cheese
    1 tablespoon instant minced onion
    1 cup Old El Paso® Thick 'n Chunky Salsa
    Fresh cilantro sprigs

    Preparation Directions:

    1. Heat oven to 400°F. Spray 20 muffin cups with nonstick cooking spray. Separate dough into 20 biscuits. Place 1 biscuit in each sprayed muffin cup; press to cover bottom and sides of cup.

    2. In medium bowl, combine chicken, chiles, cheese, onion and salsa; mix well. Spoon 2 tablespoons mixture into each dough-lined cup; gently press mixture with back of spoon.

    3. Bake at 400°F. for 13 to 18 minutes or until edges are golden brown. Remove from muffin cups. Serve warm garnished with cilantro sprigs.

    Southwestern Chicken Pie

    Brushing egg on the top of the pie before baking gives the crust of this main-course pie a shiny, golden-brown finish.

    Ingredients:

    1 (15-oz.) pkg. Pillsbury® Refrigerated Pie Crusts, softened as directed on package
    1 (9-oz.) pkg. frozen cooked southwestern-seasoned chicken breast strips, thawed, cut into bite-sized pieces
    1/2 cup uncooked instant white rice
    1 (15-oz.) can black beans, drained, rinsed
    1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
    1 (2 1/4-oz.) can sliced ripe olives, drained
    1 teaspoon garlic powder
    1 teaspoon cumin
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 cup sour cream
    1 cup Old El Paso® Thick 'n Chunky Salsa
    8 oz. (2 cups) shredded colby-Monterey Jack cheese blend
    1 egg, beaten
    1 to 2 teaspoons chopped fresh parsley

    Preparation Directions:

    1. Heat oven to 400°F. Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan.

    2. In large bowl, combine all remaining ingredients except egg and parsley; mix well. Pour into crust-lined pan. Top with second crust and flute; cut slits in several places. Brush top with beaten egg; sprinkle with parsley.

    3. Bake at 400°F. for 38 to 48 minutes or until golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Let stand 5 minutes before serving. Store in refrigerator.

    Tex-Mex Pasta

    Salsa and sausage kick up (what does she think? that she's emeril? :confused: ) the heat in this pasta toss.

    Ingredients:

    8 oz. uncooked penne (tube-shaped pasta)
    1 lb. bulk Italian turkey sausage
    1 medium onion, chopped
    1 medium red bell pepper, chopped
    1 small zucchini, chopped
    2 cups Green Giant® Niblets® Frozen Corn
    1 cup Old El Paso® Thick 'n Chunky Salsa
    1 (14.5-oz.) can diced tomatoes, undrained
    3/4 teaspoon dried oregano leaves
    6 oz. (1 1/2 cups) reduced-fat shredded Cheddar cheese
    1/2 cup fresh cilantro, chopped

    Preparation Directions:

    1. Cook penne as directed on package. Drain; cover to keep warm.

    2. Meanwhile, spray nonstick wok or large skillet with nonstick cooking spray; heat over medium-high heat until hot. Add sausage; cook 5 minutes or until no longer pink and thoroughly cooked, stirring frequently. Drain.

    3. Add onion, bell pepper, zucchini, corn, salsa, tomatoes and oregano; mix well. Bring to a boil. Cook 5 minutes, stirring occasionally.

    4. Reserve 1/2 cup cheese and 2 tablespoons cilantro. Add remaining 1 cup cheese and cilantro to mixture in wok; mix well. Add cooked penne; toss to mix. Spoon mixture onto serving platter. Garnish with reserved cheese and cilantro.

    Reindeer Treats

    Ingredients:

    1 (3-oz.) pkg. cream cheese, softened
    1 tablespoon margarine or butter, softened
    2 cups cubed cooked chicken
    1 tablespoon chopped fresh chives or onion
    1/4 teaspoon salt
    1/8 teaspoon pepper
    2 tablespoons milk
    1 tablespoon chopped pimientos, if desired
    1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
    1 tablespoon margarine or butter, melted
    3/4 cup seasoned croutons, crushed

    Preparation Directions:

    1. Heat oven to 350°F. In medium bowl, combine cream cheese and 1 tablespoon softened margarine; beat until smooth. Add chicken, chives, salt, pepper, milk and pimientos; mix well.

    2. Separate dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon melted margarine; sprinkle with crushed croutons.

    3. Bake at 350°F. for 25 to 30 minutes or until golden brown.

    Cashew Chicken Crescent Sandwiches

    Easy and elegant, these mushroom- and nut-studded chicken sandwiches are great for a special company luncheon or for a family treat.


    Ingredients:

    2 (4.25-oz.) cans chicken spread
    1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained, chopped
    1/4 cup chopped cashews
    1/4 cup chopped fresh chives
    1/8 teaspoon pepper
    2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
    4 (3/4-oz.) slices American cheese, cut in half
    Red grape clusters, if desired

    Preparation Directions:

    1. Heat oven to 350°F. In medium bowl, combine chicken spread, mushrooms, cashews, chives and pepper; mix well.

    2. Separate dough into 8 rectangles. Firmly press perforations to seal. Place cheese slice half in center of each rectangle. Spoon chicken mixture evenly over cheese. Fold short ends of dough over filling; pinch edges to seal. Place dough packets on ungreased large cookie sheet or 2 small cookie sheets.

    3. Bake at 350°F. for 18 to 20 minutes or until golden brown. Serve warm or cool. Garnish with grape clusters.

    Chicken Cordon Bleu Stromboli

    Move over sandwich shops! It's easy to make fancy-sounding sandwiches at home when you've got refrigerated dough.

    Ingredients:

    1 (11-oz.) can Pillsbury® Refrigerated Crusty French Loaf
    1/2 cup grated Parmesan cheese
    4 oz. thinly sliced cooked deli ham
    6 oz. thinly sliced cooked deli chicken
    1 (6-oz.) jar Green Giant® Sliced Mushrooms, drained
    1 large green bell pepper, thinly sliced
    4 oz. (1 cup) shredded mozzarella cheese
    6 oz. (1 1/2 cups) shredded Swiss cheese
    1/4 cup purchased honey-Dijon salad dressing

    Preparation Directions:

    1. Heat oven to 375°F. Spray cookie sheet with butter-flavored nonstick cooking spray. Unroll dough onto sprayed cookie sheet. Press to form 14x12-inch rectangle.

    2. Reserve 2 tablespoons of the Parmesan cheese. Sprinkle remaining Parmesan cheese lengthwise in 4-inch-wide strip down center of dough to within 1/4 inch of each end. Top with ham, chicken, mushrooms, bell pepper, cheeses and salad dressing.

    3. Bring one long side of dough up and over filling, completely covering filling. Repeat with remaining long side, overlapping dough. Press edge to seal. Fold ends under. With sharp knife, cut 5 slits in top of dough to allow steam to escape. Sprinkle with reserved 2 tablespoons Parmesan cheese.

    4. Bake at 375°F. for 18 to 24 minutes or until golden brown. Cool 5 minutes. Cut into slices.

    Apricot-Orange Chicken Picadillo

    Tame sweet and sassy Chicken Picadillo by serving it on a bed of rice.

    Ingredients:

    Picadillo
    1 cup Old El Paso® Thick 'n Chunky Salsa
    1/4 cup golden raisins
    1/4 cup apricot preserves
    1/4 cup frozen orange juice concentrate
    1/4 teaspoon cinnamon
    1 tablespoon vegetable or olive oil
    3/4 lb. boneless skinless chicken breast tenders, or chicken breasts, cut into 3 lengthwise strips
    1/4 teaspoon salt
    1/8 teaspoon pepper
    Garnish, if Desired
    1/4 cup slivered almonds
    1 large orange, cut into slices
    Fresh parsley or cilantro sprigs

    Preparation Directions:

    1. In medium bowl, combine salsa, raisins, preserves, orange juice concentrate and cinnamon; mix well. Set aside.

    2. Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken; sprinkle with salt and pepper. Cook 3 to 4 minutes on each side or until chicken is no longer pink.

    3. Add salsa mixture. Bring to a boil. Reduce heat to medium-low; cover and cook 5 minutes, stirring occasionally.

    4. To serve, arrange chicken on serving platter; top with 1/4 cup of the sauce. Garnish as desired. Serve with remaining sauce.

    Tips:

    If desired, serve with hot cooked rice.

    Chicken and Black Bean Bake

    Chicken gets a kick from chiles and salsa in this cheese-topped casserole (at least she didn't say "kick it up a notch" :wink: ).

    Ingredients:

    1 (12-oz.) pkg. bulk hot pork sausage
    3/4 cup Pillsbury BEST® Self Rising Flour*
    12 oz. (3 cups) shredded Cheddar cheese
    3 cups diced cooked chicken or turkey
    1 1/2 cups Old El Paso® Thick 'n Chunky Salsa
    1 (15-oz.) can Progresso® Black Beans, drained, rinsed
    2 eggs
    2 (4.5-oz.) cans Old El Paso® Chopped Green Chiles
    Old El Paso® Thick 'n Chunky Salsa
    Sour cream
    Fresh cilantro sprigs

    Preparation Directions:

    1. Heat oven to 350°F. Cook sausage in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.

    2. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sausage and 1 cup of the cheese; mix well. Spread into ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle with chicken. Top with 1 1/2 cups salsa and beans.

    3. In medium bowl, combine eggs and chiles; beat well. Stir in 1 cup of the cheese. Pour over mixture in baking dish. Sprinkle with remaining 1 cup cheese.

    4. Bake at 350°F. for 25 to 35 minutes or until set and edges are golden brown. Cool 5 minutes. Spoon onto individual serving plates. Garnish each serving with additional salsa, sour cream and cilantro.
    Note:
    *Pillsbury BEST® All Purpose or Unbleached Flour can be substituted for the self-rising flour. Add 1 1/4 teaspoons baking powder and 1/8 teaspoon salt to flour.
     

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