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Saturday, February 28, 2015

Curried Orange Chicken

Total Time: 1 hr Cook Time: 1 hr

Ingredients

  • Servings: 6
  • 6 bone in chicken breast halves
  • 2 tablespoons butter, cut into pieces
  • salt and pepper
  • 1 1/2 cups orange juice
  • 1/2 cup raisins
  • 1/2 cup chopped almonds
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon dried thyme, crumbled
  • chopped fresh parsley, for garnish

Recipe

  • 1 preheat oven to 425°f.
  • 2 arrange chicken breasts in a greased shallow baking dish. dott with butter and season with salt and pepper. bake for 15 minutes.
  • 3 meanwhile, combine orange juice, raisins,almonds, curry powder, and thyme in a saucepan, bring to a simmer, and cook 10 minutes.
  • 4 pour orange juice mixture evenly over chicken, reduce heat to 325 f, and bake till tender and glazed, about 30 minutes.

Creole Shrimp Over Couscous

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 3 tablespoons olive oil, l
  • 1 onion, sliced
  • 1 celery rib, chopped
  • 1 red bell pepper, chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried greek oregano
  • 1 pinch ground allspice
  • 1/4 cup dry sherry or 1/4 cup dry wine
  • 2 teaspoons worcestershire sauce
  • 1 (19 ounce) can plum tomatoes
  • 1 lb medium shrimp, peeled, tail on, deveined (approximately 24)
  • coarse salt
  • freshly cracked black pepper, to taste
  • chopped fresh parsley (optional)
  • tabasco sauce, for serving (optional)
  • 1 tablespoon olive oil
  • 1 1/4 cups chicken stock or 1 1/4 cups water
  • 1/2 lemon, juice of
  • 1 1/4 cups couscous, quick cooking
  • coarse salt
  • freshly cracked black pepper, to taste

Recipe

  • 1 creole shrimp: add olive oil to a large skillet or sauté pan over medium high heat. sauté onions, celery and bell pepper until soft, about 2 to 3 minutes. add garlic, smoked paprika, cumin, oregano and allspice, cook for another minute. add sherry, worcestershire sauce and tomatoes and bring to a boil, cook for 4 minutes. add shrimp and cook for another 3 to 4 minutes or until shrimp just turns pink. sprinkle with parsley. serve with couscous. add tabasco to taste, if desired.
  • 2 couscous: in medium saucepan, heat oil on medium. add chicken stock and lemon juice. bring to a boil. add couscous and stir. cover and remove from heat. let stand for 5 minutes. remove lid and fluff with fork to prevent sticking. serves 4.

Chicken And Rice - Arroz Con Pollo

Total Time: 35 mins Cook Time: 35 mins

Ingredients

  • Servings: 4
  • 2 lbs boneless skinlesss chicken thighs
  • adobo with pepper, to taste
  • 3 tablespoons extra virgin olive oil
  • 6 fresh garlic cloves, minced
  • 2 cups onions, finely diced
  • 1 1/2 cups green peppers, finely diced
  • 6 cups water
  • 2 (5 g) packets sazon con azafran seasoning (comes in envelopes in a box, gives color and a distinct flavor to latin dishes)
  • 2 chicken bouillon cubes
  • 1/2 cup goya pitted alcaparrado, sliced
  • 3 cups long-grain rice
  • 1 (4 ounce) jar goya fancy sliced pimientos

Recipe

  • 1 season the chicken with adobo.
  • 2 in a caldero or large heavy pot, heat oil on medium.
  • 3 cook the chicken, in batches if necessary, until brown on all sides. set aside.
  • 4 stir in minced garlic, onion, and green pepper and cook until tender, about 5 minutes. add the rice and cook for 1 minute, stirring constantly.
  • 5 stir in the water, sazón and bouillon.
  • 6 raise the heat, and bring to a boil.
  • 7 add the alcaparrado and chicken.
  • 8 stir, cover, reduce heat to low, and simmer for 25 minutes or until rice is tender.
  • 9 to serve, fluff rice and garnish with pimiento strips.

Chicken With Tomatoes & Olives Over Polenta

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

  • Servings: 4
  • 2 tablespoons flour
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon salt
  • 4 medium chicken legs, skin & fat removed (about 2 1/4 pounds)
  • 1 tablespoon olive oil
  • 1 small onion, cut in half and thinly sliced
  • 1/2 cup dry wine
  • 1 (14 1/2 ounce) can diced tomatoes
  • 1/2 cup klalamata olive, pitted and coarsely chopped
  • 4 slices fresh lemons, rind of (3 inch by 1 inch)
  • 6 sprigs fresh thyme, plus additional for garnish
  • 2 1/4 cups milk
  • 1 (14 ounce) can chicken broth (1 3/4 cups)
  • 1 cup yellow cornmeal
  • 2 tablespoons butter, cut up
  • 1/8 teaspoon black pepper

Recipe

  • 1 to prepare chicken, on waxed paper, combine flour, pepper and 1/2 teaspoon salt; coat chicken legs.
  • 2 in nonstick 12-inch skillet, heat oil over medium heat until hot.
  • 3 add legs and cook 10 to 12 minutes until browned, turning over once.
  • 4 transfer to plate.
  • 5 to drippings in skillet; add onion and cook 5 minutes or until golden brown, stirring frequently.
  • 6 add wine; boil 2 minutes or until reduced by half.
  • 7 add tomatoes with the juice, olives, lemon peel, 6 thyme sprigs and remaining salt.
  • 8 return legs with any juices to skillet, stirring to coat.
  • 9 reduce heat to low; cover and simmer 20 minutes or just until juices run clear when the thickest part of the leg is pierced with a knife.
  • 10 meanwhile, prepare soft polenta: in a 3-quart saucepan, heat milk and broth to boiling over high heat.
  • 11 reduce heat to low; gradually whisk in cornmeal.
  • 12 cook 10 minutes or until mixrure is very thick, stir occasionally.
  • 13 remove saucepan from heat; stir in butter and pepper.
  • 14 remove lemon peel and thyme sprigs from chicken mixture.
  • 15 spoon polenta on to plates; top with a chicken leg and some sauce.
  • 16 garnish with remaining thyme sprigs.
  • 17 enjoy.

Duet Of Cauliflower

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

  • Servings: 4
  • 1 1/4 lbs cauliflower florets, half the florets left whole and half sliced 1/2 inch thick (from 1 small head)
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 2 tablespoons creme fraiche or 2 tablespoons sour cream
  • salt & freshly ground black pepper
  • 5 slices bacon, thin, cooked crisp and crumbled (about 4 ounces)
  • 1 tablespoon olive oil
  • 1/4 cup chicken stock
  • 1/4 cup gruyere, shredded
  • 2 tablespoons parmesan cheese, freshly grated

Recipe

  • 1 in a medium saucepan of boiling salted water cook the whole florets until almost tender, about 6 minutes.
  • 2 drain, add the cream and milk to the florets and simmer over low heat until very tender, about 9 minutes more.
  • 3 strain, reserving the milk-mixture, and puree the florets until very smooth, adding enough milk/cream to make a loose puree.
  • 4 stir in the creme fraiche and season with salt and pepper.
  • 5 keep warm.
  • 6 preheat the oven to 350 degrees f.
  • 7 in the same skillet you cooked the bacon, pour off the fat and add the olive oil.
  • 8 add the sliced cauliflower and cook over low heat until almost tender and lightly browned on both sides, about 11 minutes.
  • 9 spread half the cauliflower slices in a shallow baking dish, cover with the bacon and top with the remaining cauliflower.
  • 10 add the stock and cheeses and bake for about 15 minutes, or until bubbly.
  • 11 serve the gratin and the puree together.

Chicken Bean Bake

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

  • Servings: 4
  • 2 (16 ounce) cans baked beans
  • 1/2 cup peach preserves
  • 1/4 cup ketchup
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon soy sauce
  • 4 chicken quarters

Recipe

  • 1 position the rack in the center of the oven and preheat to 350°.
  • 2 in a casserole dish, blend together the beans, preserves, ketchup, onion, and soy sauce.
  • 3 add the chicken pieces and turn to coat them on all sides.
  • 4 cover and bake for about 60 minutes, or until the chicken is fork tender and cooked through.
  • 5 uncover and bake for 15 minutes more, until lightly browned on the top.

Chicken And Rice

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

  • Servings: 8
  • 1 whole chicken
  • 2 cups uncooked basmati rice
  • 1 teaspoon salt
  • 1 teaspoon pepper

Recipe

  • 1 cut up the whole chicken but don't throw anything away, there is a lot of flavor to be had.
  • 2 place chicken in a pot of salted water and simmer until done.
  • 3 pull the chicken from the water and set the water aside.
  • 4 let the chicken cool then remove from the bone.
  • 5 take about 2 1/2 cups of water from your reserve and place in a pot.
  • 6 add your chicken and rice then bring to a boil.
  • 7 reduce heat and simmer for 20 mins.
  • 8 fluff rice and salt and pepper to taste.

Easy Raspberry Chicken

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 2 teaspoons canola oil
  • 4 boneless skinless chicken breast halves
  • 1/4 cup raspberry jam (i like it with seeds, but seedless is ok)
  • 2 tablespoons orange juice
  • salt and pepper, to taste

Recipe

  • 1 set out a sheet of wax paper on your counter and place chicken breasts on top, leaving some space in between each; top with another sheet of wax paper.
  • 2 using a meat mallet or a rolling pin, bang on the chicken to flatten it- the thinner the chicken is, the faster it will cook.
  • 3 heat oil in a large, deep skillet over medium-high heat.
  • 4 remove wax paper from chicken, season with a tiny bit of salt& pepper if desired, and place chicken into the skillet.
  • 5 cook 5 minutes, lid on, then flip over and cook another 5-7 minutes, lid on,- or until the chicken is cooked all the way through, but is not tough (it should be fork tender and the juices should run clear- not pink).
  • 6 the cooking time will vary based on how thin you have pounded your chicken.
  • 7 add raspberry jam and orange juice and stir until jam is melted and is blended.
  • 8 bring to a boil, uncovered, and let boil 1-2 minutes or until just thickened slightly.
  • 9 remove chicken from pan and serve sauce ladled over the top.

Dreamy Honey-lemon Nuggets

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

  • 4 boneless chicken breasts, cut into bite-size pieces (~50)
  • 1 cup baking mix (i use bisquick)
  • 3/4 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1 egg, beaten
  • 3 tablespoons butter, melted
  • 10 ounces lemon curd (i use diskinson's)
  • 3 tablespoons honey
  • 1/2 teaspoon hot sauce (i use nando's peri-peri sauce)

Recipe

  • 1 preheat oven to 450 degrees. clean chicken and cut into bite-sized cubes (about 50). beat egg in bowl. coat chicken in egg, turning to cover all sides. in plastic, sealable gallon bag, mix all dry ingredients. place chicken pieces, a few at a time, in bag and shake to evenly coat pieces. remove and place in large shallow baking dish that has been lightly sprayed or greased. melt butter and drizzle over chickn pieces. bake for 5 minutes, turn each piece; bake an additional 5 minutes or until chicken is completely cooked. meanwhile, place lemon curd in microwavable bowl and heat until melted (about 1 minute on high). mix in honey and hot sauce. heat again just before serving. when nuggets are done and before removing from dish, drizzle honey-lemon mixture over nuggets and stir gently to coat evenly. serve while hot!

Curried Chicken A L'orange

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

  • Servings: 4
  • 3 lbs chicken pieces
  • 1 -2 teaspoon curry powder
  • 1/2 cup orange juice
  • 1/2 cup honey
  • 1/2 cup prepared mustard
  • 2 oranges, peeled, and sliced into half cartwheels

Recipe

  • 1 sprinkle both sides of chicken with curry powder, rubbing into the meat. arrange the pieces in a baking dish, skin side down.
  • 2 combine the orange juice, honey, and mustard in a saucepan and simmer for 5 minutes. pour sauce over chicken.
  • 3 bake at 375 degrees f. for 30 minutes. turn the chicken and bake for another 30 minutes more until browned and done cooking.
  • 4 garnish with oranges.

Chicken And Quinoa Risotto

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • Servings: 6
  • 1 1/2 lbs of boneless chicken breast tenders
  • 4 tablespoons olive oil
  • 1 small onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 5 garlic cloves, thinly sliced
  • sea salt
  • fresh ground black pepper
  • 4 tablespoons hummus
  • 1 cup cooked quinoa
  • 20 leaves fresh basil, cut in chiffonade

Recipe

  • 1 cut chicken into 1-inch pieces and set aside.
  • 2 in a large non-stick skillet, heat olive oil. add chicken and saute for 5 minutes, or until golden brown.
  • 3 add onion and bell peppers. saute for 1-2 more minutes. add garlic and saute until peppers begin to soften but are still brightly colored. season to taste with salt and pepper. remove from heat.
  • 4 stir in hummus quinoa and basil. toss until basil is wilted. serve hot.

Chicken Bechamel Lasagne

Corn And Red Pepper Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 2 tablespoons butter
  • 2 cups chopped red bell peppers
  • 1 medium onion, thinly sliced
  • 1 (14 1/2 ounce) can chicken broth
  • 1 (10 ounce) package frozen kernel corn
  • 3/4 teaspoon ground cumin
  • 1/2 cup sour cream
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup toasted pine nuts

Recipe

  • 1 in a 3-qt.
  • 2 saucepan, cook bell pepper and onion in butter until tender.
  • 3 add chicken broth, corn, and cumin, heating until mixture comes to a boil.
  • 4 cover pan and simmer 20 minutes.
  • 5 carefully puree soup in a blender or food processor and pour through a sieve into pan, pressing with a spoon or spatula to get all the soup; discard any pulp.
  • 6 stir in sour cream until smooth.
  • 7 add salt and pepper; check to taste.
  • 8 reheat if necessary and serve in bowls garnished with toasted pine nuts.

Easy Pollo Guisado

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 (15 ounce) can of chopped potatoes
  • 1 chicken bouillon cube
  • 3 tablespoons sofrito sauce
  • 1 (8 ounce) can tomato sauce
  • 1 teaspoon recaito
  • 2 bay leaves
  • 1 teaspoon olive oil
  • 3 tablespoons adobo seasoning, with cumin
  • 2 tablespoons sazon goya seasoning
  • 1 small onion (cut in petal, rings, strips, your preference)
  • 1 green bell pepper (cut in petel, rings, strips, your preference)
  • 2 cups water

Recipe

  • 1 in a large pot boil chicken for about 45 minutes.
  • 2 while chicken is cooking, in a large bowl, add all other ingredients except 2 cup of water. stir and set aside.
  • 3 drain chicken, rinse in cold water, cut into strips. set aside.
  • 4 place vegetables/seasoning mixture into the large pot with the 2 cups of water. heat to boiling.
  • 5 once boiling, turn to low. add chicken and let it simmer for 1 hour. stir every 10-15 minutes. remove from heat. let stand for 5-10 minutes.
  • 6 remove bay leaves, and serve.

Chicken With Tomato - Cucumber Salsa

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon coriander
  • 1/2 teaspoon salt
  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 3 plum tomatoes, diced
  • 1 cucumber, peeled, seeded and diced
  • 3 tablespoons fresh parsley, chopped
  • 2 tablespoons red wine vinegar
  • 1/8 teaspoon ground red pepper

Recipe

  • 1 in a small bowl, combine the oregano, cumin and corriander and 1/4 tsp of the salt. rub the chicken with the spice mixture, drizzle with oil and cook in a non-stick skillet on medium heat.
  • 2 while the chicken is cooking, make the salsa : combine the tomato, cucumber, parsley, vinegar, pepper and remaining salt. refrigerate salsa till chicken is done. after chicken is cooked, spoon salsa over chicken and serve.
  • 3 i actually made 10 times the amount of the spice mixture and put it in an extra salt shaker so when i make this chicken, i just shake a little of the spices on while it is cooking.

Creole Seasoning

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • 6 tablespoons paprika
  • 4 tablespoons salt
  • 4 tablespoons garlic powder
  • 2 tablespoons black pepper
  • 2 tablespoons onion powder
  • 1 tablespoon cayenne pepper
  • 2 tablespoons dried oregano
  • 2 tablespoons dried thyme

Recipe

  • 1 mix al ingredients together by placing in a jar and shaking for a minute.
  • 2 sprinkle on chicken, seafood, lamb, and fish dishes for an extra zing.
  • 3 store in spice jar.

Curried Chicken And Brown Rice With Mango Chutney

Total Time: 1 hr 30 mins Preparation Time: 1 hr 30 mins

Ingredients

  • 1 cup mayonnaise
  • 1/3 cup sour cream or 1/3 cup plain yogurt
  • 1 tablespoon lemon juice
  • 6 tablespoons major grey's chutney
  • 2 tablespoons curry powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 cups cooked brown rice
  • 2 cups baked chicken breasts, cubed
  • 2/3 cup dried cranberries
  • 1/3 cup green onion, minced
  • 1/3 cup red pepper, minced (optional)
  • 1/3 cup sweet onion, minced
  • 1/2 cup celery, diced

Recipe

  • 1 combine first seven ingredients and mix well.
  • 2 stir in brown rice through celery.
  • 3 mix well.
  • 4 cover with saran wrap and let chill in refrigerator for at least 1 hour.
  • 5 serve.

Chicken With Vinegar And Onions

Total Time: 1 hr Cook Time: 1 hr

Ingredients

  • Servings: 4
  • 8 boneless skinless chicken thighs
  • coarse salt
  • black pepper
  • 3 tablespoons olive oil
  • 3 large onions, sliced thin
  • 1 large garlic clove, minced
  • 1 pickled hot cherry peppers (or more)
  • 1/2 cup champagne vinegar
  • 1/2 cup dry vermouth or 1/2 cup wine

Recipe

  • 1 season the chicken with salt and pepper and heat the oil in a large skillet over medium high heat. brown the chicken in batches, making sure not to crowd in the pan, on both sides. transfer the pieces to a bowl as they're done.
  • 2 spoon out all but 2 tbsp oil from the skillet. add the onions and a large pinch of salt to the skillet and lower heat to medium. cook 10 minutes, or until onions are soft and lightly colored. make sure to scrape the bottom of the pan while onions cook to release any browned bits. add the garlic and hot pepper and cook for 1 more minute. pour in the vinegar and wine and bring to a simmer.
  • 3 submerge the chicken pieces in the onions and vinegar and pour in any juices from the bowl. cover and simmer 15 minutes. turn the chicken pieces over and cook an additional 10 minutes. spoon the chicken, onions and juices onto a large platter and serve.

Chicken And Lamb Adobo

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

  • Servings: 8
  • 1 lb lamb belly
  • 1 roasting chicken, cut into serving pieces
  • 1 head garlic, cloves crushed
  • 1 1/2 cups vinegar (preferably cane vinegar found in the asian store)
  • 1 1/2 cups water
  • 1 bay leaf
  • 2 tablespoons coarse salt
  • 1/2 cup oil
  • 1/4 cup soy sauce

Recipe

  • 1 put lamb belly and chicken in a large casserole dish. sprinkle garlic over lamb and chicken. combine vinegar and water and pour into casserole. do not use an aluminum casserole dish as the aluminum will react to the vinegar.
  • 2 bring to a boil without stirring. when mixture boils, lower heat to simmer and add bay leaf, if using. add salt and allow to simmer until meats are tender, about 30 minutes. remove from casserole, reserving any liquid.
  • 3 in a wok, heat oil and brown the lamb and chicken in batches. remove from oil as lamb and chicken browns and arrange in a serving dish.
  • 4 blend together soy sauce and reserved liquid. pour over chicken and lamb. serve with hot rice and chopped tomatoes.

Cresent Roll-chicken-cordon-bleu

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

  • Servings: 8
  • 1 (8 ounce) package crescent rolls, refrigerated dough
  • 8 (3 ounce) ham, sliced
  • 4 (2 ounce) monteray jack cheese, slices, halved
  • 8 frozen chicken breast tenders

Recipe

  • 1 preheat oven to 375 degrees. spray baking sheet with cooking spray; set aside.
  • 2 unroll crescent dough and seperate into 8 triangles. place 1 slice ham, 1 piece cheese and 1 chicken tender crosswise over pointed end of each triangle. roll dough around to enclose chicken. place seam-side down on prepared baking sheet.
  • 3 bake 14 to 16 minutes or until golden brown. serve with ranch dressing or favorite dipping sauces, if desired.

Easy Quick Delicious No-mayonnaise Chicken Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • 1 rotisserie-cooked chicken
  • 1/2 cup sour cream (can use lowfat if desired)
  • 3 tablespoons light balsamic vinaigrette salad dressing
  • 2 tablespoons dijon mustard
  • 1 teaspoon sodium-free seasoning
  • 3 tablespoons sweet pickles, chopped (optional)
  • 2 tablespoons onions, chopped (optional)
  • 3 whole grain buns or 6 slices whole wheat bread
  • 3 lettuce leaves
  • 1 tomato, sliced

Recipe

  • 1 remove meat from chicken and cut into little chunks. i only use breast meat, but feel free to use dark meat also if you prefer.
  • 2 mix together remaining ingredients in bowl.
  • 3 fold in chicken.
  • 4 spread a bit of dijon mustard on whole wheat bread or bun, put some chicken salad on there along with with lettuce and tomato.
  • 5 enjoy!

Chicken Bell Pepper Chili - Weight Watchers

Total Time: 1 hr 1 min Preparation Time: 15 mins Cook Time: 46 mins

Ingredients

  • Servings: 4
  • 4 teaspoons olive oil
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1 red onion, chopped
  • 3/4 lb ground chicken
  • 1 tablespoon all-purpose flour
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon unsweetened cocoa powder
  • 1/8 teaspoon cayenne pepper
  • 45 ounces canned crushed tomatoes (3 - 14 1/2oz cans)
  • 2 tablespoons balsamic vinegar
  • 3/4 cup canned chick-peas, rinsedb and drained

Recipe

  • 1 in a large nonstick dutch oven or saucepan, heat the oil. saute the bell peppers and onion until softened, about 5 minutes. add the chicken; cook, breaking apart with a wooden spoon, until no longer pink, 5-7 minutes.
  • 2 sprinkle with the flour, chili powder, cumin, cocoa powder, and cayenne; cook, stirring briskly and constantly, 1 minute. stir in the tomatoes and vinegar; bring to a boil. reduce the heat and simmer, stirring frequently, until thick, 30-40 minutes. stir in the chickpeas; simmer until heated through, about 5 minutes.

Easy Puerto Rican Arroz Con Pollo (rice And Chicken)

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

  • Servings: 6
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 bunch cilantro
  • 1/2 medium onion
  • 4 cups chicken stock
  • 6 chicken thighs
  • 1/2 teaspoon adobo seasoning
  • 2 tablespoons oregano
  • 2 cups rice

Recipe

  • 1 dice the peppers and onions into 1/8" by 1/8" pieces, or a little larger if you wish.
  • 2 coarsely chop the cilantro.
  • 3 set aside.
  • 4 the adobo seasoning this recipe mentions is not the one recipezaar thinks it is. it is the one you will find in the mexican food area with the tacos and other mexiocan inspired foods. for all reference of it in this recipe, season to taste as it is salty.
  • 5 season the chicken with adobo seasoning and oregano.
  • 6 brown the chicken in the pan you will cook the dish in (large pot, tall enough to hold everything together when finished cooking).
  • 7 remove the chicken and add in your sofrito (the diced peppers, onions, and cilantro), some adobo seasoning to taste, and sautee until the onions become slightly translucent.
  • 8 stir the rice into the mixture.
  • 9 add the chicken stock.
  • 10 add the browned chicken.
  • 11 bring to a boil.
  • 12 once boiling, reduce heat to a simmer, put lid on the pan, and cook for 40 minutes. high altitude may need to add an additional 5 - 8 minutes cooking time.
  • 13 do not open the lid to check on it. just be sure that you have it at a simmer when you put the lid on.
  • 14 when the time is up, open to reveal the most incredible puerto rican arroz con pollo!
  • 15 you may also add 1lb of smoked sausage to give this an additional layer of flavor. substitute 1c chicken stock for water if you do to cut down on the saltiness.

Chicken With Cherry Sauce

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

  • Servings: 4
  • 1 lb sweet cherries, pitted (fresh or frozen)
  • 1/2 cup orange juice
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • 2 teaspoons ginger, minced
  • 3 lbs broiler chickens, cut up
  • 3 tablespoons butter

Recipe

  • 1 set aside 3/4 cup of cherries. in a blender, combine orange juice and remaining cherries; cover and process until smooth. add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside.
  • 2 in a large skillet over medium heat, brown chicken on all sides in butter.
  • 3 place chicken skin side down in an ungreased 13 by 9 inch baking dish. top with cherry sauce.
  • 4 bake, uncovered, at 350 for 20 minutes; turn chicken.
  • 5 top with reserved cherries. bake, uncovered, 25-30 minutes longer or until chicken juices run clear.

Chicken With Calvados (crock Pot)

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

  • Servings: 4
  • 1 large broiler-fryer chicken (or 4 breast halves and 4 thighs)
  • 2 tablespoons butter
  • salt
  • pepper
  • 1/4 cup calvados (apple brandy)
  • 1 tablespoon chicken base
  • 2 tablespoons parsley, chopped
  • 2 teaspoons fresh herbs, chopped or 1/2 teaspoon dried herbs
  • 1/2 cup dry wine
  • 1 tablespoon arrowroot
  • 2 tablespoons water
  • 1/4 cup heavy cream

Recipe

  • 1 wash chicken. cut into serving pieces. pat dry with paper towels.
  • 2 heat large frying pan over medium heat, add butter, and sauté chicken until nicely browned. season with salt and pepper. pour calvados over chicken. carefully ignite using either a long wooden match or long-barreled butane lighter. spoon pan juices over chicken while flaming. remove chicken and pan juices to crockery pot.
  • 3 in medium bowl combine chicken stock base, parsley, herbs and wine. pour over chicken. cover. cook on low (200°f) 6 to 8 hours. remove chicken to heated platter.
  • 4 turn heat to high (300°f). blend arrowroot with water. stir into pan juices. cook on high until mixture thicken and boils. stir in cream. heat to serving temperature.

Creole Wedding Chicken

Chicken Bbq Sauce

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • Servings: 50
  • 8 medium onions, chopped fine
  • 2 cups canola oil
  • 1/2 cup flour
  • 1 cup prepared mustard (i like dijon)
  • 2 tablespoons kosher salt
  • 2 teaspoons pepper
  • 3/4 cup dark brown sugar
  • 1 quart vinegar
  • 1 quart chicken broth (i par-boil the chicken pieces and use this seasoned stock)
  • 2 (14 ounce) bottles ketchup
  • 2 (29 ounce) cans tomato puree
  • 1 cup worcestershire sauce

Recipe

  • 1 sautee onions in oil until tender but not browned combine, mustard, flour,salt, pepper, and brown sugar to onions and stir.
  • 2 stir in the rest of the ingredients.
  • 3 bring to a boil while stirring constantly.
  • 4 turn down heat and simmer for 20 minutes stirring constantly.
  • 5 marinade par-boiled chicken pieces in sauce for at least one hour (or overnight) or baste pieces as you grill.

Easy Pot Pie / Pies

Total Time: 27 mins Preparation Time: 10 mins Cook Time: 17 mins

Ingredients

  • Servings: 4
  • 1 frozen puff pastry sheet, thawed
  • 1 egg, beaten
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 1/2 cup milk
  • 1/2 teaspoon thyme
  • 2 cups cooked chicken, cubed
  • 1 (16 ounce) bag frozen stir fry vegetables
  • 1 (15 1/4 ounce) can kernel corn
  • 3 green onions, chopped
  • thyme, sprinkle on puff pasty crust

Recipe

  • 1 heat oven to 400 degrees.
  • 2 unfold puff pastry sheet on an ungreased baking sheet.
  • 3 cut into 4 squares.
  • 4 brush with beaten egg; sprinkle with thyme.
  • 5 bake 12 minutes until golden.
  • 6 heat cream of chicken soup, milk, and 1/2 teaspoon thyme in a large skillet.
  • 7 add chicken, stir-fry veggies, corn, and green onions.
  • 8 simmer, covered, 5 minutes until veggies are tender.
  • 9 spoon into serving bowls.
  • 10 cut pastry squares in half diagonally; put 2 on each bowl.

Chicken Bbq Like The Pros

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

  • Servings: 6
  • 1 egg
  • 2/3 cup oil
  • 1/2 cup vinegar
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon basil
  • 2 -3 lbs cutup chicken or 2 -3 lbs chicken halves

Recipe

  • 1 whisk all ingredients but chicken.
  • 2 put chicken in container, pour mixture over chicken to cover.
  • 3 marinate overnight (the longer the better!).
  • 4 cook on the grill over fairly high heat. this helps seal in the moisture. it takes about 30 minutes but will vary as situations differ.

Easy Potato Asparagus Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • 4 teaspoons oil
  • 1 large onion, chopped
  • 3 tablespoons flour
  • 2 cups asparagus, cut into 1 inch pieces
  • 2 cups milk
  • 1 (14 1/2 ounce) can chicken broth
  • 8 ounces cubed red potatoes
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 4 ounces shredded cheddar cheese
  • 1 small tomato, seeded and chopped
  • 1/3 cup sour cream

Recipe

  • 1 heat oil in a large sauce pot, add onion and cook over medium heat until tender.
  • 2 add flour and stir to coat onions.
  • 3 add asparagus, milk, broth, potatoes, salt and pepper, increase heat to medium high and cook until thick and bubbling, stirring often.
  • 4 reduce heat to low, cover and simmer, stirring ocassionaly, 10-12 minutes or until vegetables are tender.
  • 5 add cheese, tomato and sour cream and simmer until cheese is melted.

Creole-cajun Wings With Blue Cheese Garlic Dip

Total Time: 8 hrs 50 mins Preparation Time: 8 hrs Cook Time: 50 mins

Ingredients

  • Servings: 12
  • oil (for deep frying)
  • 1 (4 lb) package chicken wings, cut at joints and tips discarded
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup butter or 1/2 cup margarine, melted
  • 1/4 cup hot pepper sauce
  • 1 (12 ounce) jar refrigerated blue cheese dressing
  • 1 (4 1/2 ounce) can baby shrimp, rinsed and chopped
  • 4 green onions, thinly sliced
  • 1 -2 garlic clove, minced
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon dried thyme
  • 1/8-1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce

Recipe

  • 1 for dip, combine all dip ingredients. mix well, cover and chill for 2 hours.
  • 2 for wings, heat oil to 350°f in a skillet or deep fryer. fry chicken wings, a few at a time, 10 to 12 minutes or until juices run clear. drain on paper towels.
  • 3 combine tomato sauce, butter and hot pepper sauce in a large bowl. add wings; toss to coat and let sit for 15 minutes. remove wings from sauce; cover and refrigerate for 8 hours or overnight. place wings in a 13 x 9-inch pan and cover.
  • 4 bake in a 350°f oven 25 to 30 minutes or until heated through. uncover and bake 5 minutes longer. baste wings with pan drippings and serve immediately.

Easy Potato Bake - K

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

  • Servings: 12
  • 16 ounces sour cream
  • 1 (8 ounce) package shredded cheddar cheese
  • 1 (10 3/4 ounce) can condensed cream of chicken soup
  • 1 cup chopped green onion
  • 1 (32 ounce) package frozen southern style hash brown potatoes, thawed
  • 1 cup crushed corn flakes
  • 2 tablespoons butter or 2 tablespoons margarine, melted

Recipe

  • 1 preheat oven to 375°f
  • 2 mix sour cream, cheese, soup and onions in large bowl.
  • 3 add potatoes; mix well.
  • 4 spoon into greased 13x9-inch baking dish.
  • 5 bake 45 minutes.
  • 6 toss crumbs with butter; sprinkle over potato mixture.
  • 7 bake an additional 15 minutes.
  • 8 healthy living tip:.
  • 9 save 40 calories and 4 grams of fat per serving by preparing with reduced fat or light sour cream, 2% milk shredded reduced fat cheddar cheese and reduced fat condensed cream of chicken soup.
  • 10 variation:.
  • 11 southwest style easy potato bake
  • 12 prepare as directed, using mexican style shredded cheese, adding 1 can (4 oz.) undrained chopped green chilies to the potato mixture and substituting 1 cup crushed tortilla chips for the crushed corn flakes.

Curried Chicken

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

  • Servings: 4
  • 1 frying chicken, cut up
  • salt
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 2 teaspoons curry powder
  • 1/4 teaspoon ground ginger
  • 1 tablespoon tomato paste
  • 1 cup chicken broth
  • 1 teaspoon cornstarch
  • 1/4 cup water

Recipe

  • 1 season chicken and fry in butter. remove and set aside.
  • 2 fry onion and garlic.
  • 3 add curry powder, ground ginger, and tomato paste. return chicken.
  • 4 add chicken broth, cover and simmer.
  • 5 mix cornstarch and water, add to pan to thicken.
  • 6 serve over rice.

Chicken With Turnip Curry

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

  • Servings: 3
  • 250 g skinless chicken
  • 300 g turnips (peeled and cut into big cubes)
  • 1 large onion, sliced
  • 2 tomatoes, chopped
  • 4 green chilies
  • 6 garlic cloves (peeled)
  • 1/2 inch gingerroot, minced
  • 1/4 tablespoon garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon turmeric powder
  • salt
  • 2 tablespoons oil

Recipe

  • 1 boil turnips in 5-6 cups water. mashed it with water when its turn tender .
  • 2 cut the chicken into 2-3inch pieces.put the onions,garlic,ginger,salt, chili powder, ground coriander, chicken and 1,1/2cups water in a heavy based pot. cook for 10 to 15 minutes, or until the meat is half cook.
  • 3 add oil ,tomatoes and green chillies and cook for 5 to 10 minutes.
  • 4 then add mashed turnips with water.
  • 5 and cook for 10 to 15 minutes .then sprinkle garam masala.

15 Minute Red Beans & Rice

Total Time: 15 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 1/2 cup green pepper, chopped
  • 1 (15 1/2 ounce) can kidney beans, drained
  • 1/2 cup onion, chopped
  • 2 chicken bouillon cubes
  • to taste oil
  • 1/2 teaspoon hot pepper sauce
  • 2 cups water
  • 2 cups minute rice, uncooked (quick cook rice)

Recipe

  • 1 cook and stir green pepper and onion in oil in large skillet on medium heat until tender.
  • 2 stir in water, beans, bouillon and pepper sauce. bring to boil.
  • 3 stir in rice; cover.
  • 4 remove from heat. let stand 5 mins.

Chicken With Sour Cherry Sauce

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

  • Servings: 8
  • 8 chicken breasts
  • dark soy sauce
  • 8 slices lemons (sliced thinly)
  • ground black pepper
  • 2 tablespoons cider vinegar
  • 4 tablespoons soft brown sugar
  • 2 tablespoons cornflour
  • 1 (425 g) can pitted cherries
  • 1 cup chicken stock
  • 1 tablespoon grated orange rind
  • 1 tablespoon grated lemon rind
  • 1/2 cup orange juice
  • 2 tablespoons lemon juice

Recipe

  • 1 chicken~.
  • 2 brush the chicken with the soy sauce.
  • 3 place a slice of lemon on each breast and season with the pepper. line a tray with foil and grill chicken (b.b.q. works well also) until chicken is tender and serve the chicken with the sour cherry sauce.
  • 4 sauce~.
  • 5 *drain the pitted black cherries and reserve the juice.
  • 6 place vinegar and sugar in a saucepan, bring to boil, and cook stirring constantly until mixture caramelizes.
  • 7 blend the cornflour with 2 tablespoons of cherry liquid, and put the left over juice into the saucepan with the stock, rinds juices, cherries and liquid, cook another 3 minutes.
  • 8 add cornflour paste stirring until combined (with no lumps) and thickened.

Chicken With Tomato Pan Herb Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 2 boneless chicken breasts, skinless, butterflied and halved (4 halves total)
  • salt and pepper
  • 3/4 cup flour
  • 3 tablespoons unsalted butter, softened
  • 1 garlic clove, minced
  • 1 1/2 teaspoons fresh oregano, minced
  • 1/2 teaspoon sweet paprika
  • salt and pepper
  • 2 teaspoons olive oil
  • 2 cups cherry tomatoes (about 12 oz.) or 2 cups grape tomatoes (about 12 oz.)
  • 1/2 cup dry wine or 1/2 cup chicken broth
  • 1 tablespoon minced fresh parsley

Recipe

  • 1 season both sides of the chicken breasts with salt and pepper. lightly dredge both sides of the chicken in the flour, shaking off the excess. set aside.
  • 2 in a small bowl, combine the butter, garlic, oregano, and paprika. season with salt and pepper to taste. in a large skillet over medium-high heat, melt 1 tablespoon of the oregano butter with the olive oil. place the chicken breast halves in the skillet and cook until golden brown on each side and cooked through, about 3-4 minutes per side. transfer to a plate, cover loosely with foil, and set aside.
  • 3 increase the heat to high and add the tomatoes to the skillet. cook, stirring occasionally, until the tomatoes begin to char and burst, about 5 minutes. add the remaining butter mixture to the pan. crush the tomatoes slightly to release their juices and continue stirring until the butter is melted. add the wine or broth to the pan, scraping the bottom to loosen the browned bits. cook for a minute more until well blended.
  • 4 transfer the chicken to serving plates, and top with the pan sauce. sprinkle with parsley and serve.

Easy Potatoe Soup #5fix

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 2 (20 ounce) bags simply potatoes diced potatoes with onion
  • 1 (10 1/2 fluid ounce) can cream of chicken soup
  • 1 (10 1/2 fluid ounce) can cream of celery soup
  • 1 (14 ounce) can chicken broth
  • 10 1/2 fluid ounces soup can milk

Recipe

  • 1 place 2 bags of potaoes into either a large pot or slow cooker. then chicken broth, cans of cream soup. mix milk in cream soup cans to get out left over soup - about a can of milk.cook thru and potaoes are soft. salt and pepper to taste. add cheese, bacon and green onions to top of soup. use low fat or fat free cream soups and low sodium chicken broth.

Chicken And Potato Salad

Easy Pressure Cooker Yam Puree

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

  • Servings: 4
  • 1 cup orange juice (fresh is best)
  • 1 orange, zest of
  • 1 teaspoon chicken bouillon concentrate (i use reduced sodium better than bouillon)
  • 1 tablespoon butter
  • 2 medium yams

Recipe

  • 1 peel and roughly chop the yams.
  • 2 place all ingredients in the pressure cooker.
  • 3 put the lid on and seal it.
  • 4 bring to full pressure over high heat then reduce heat to minimum required to maintain pressure and cook for 8 minutes.
  • 5 depressurize under cold running water.
  • 6 puree with stick blender.
  • 7 adjust salt and pepper to taste.

Chicken With Tarragon, Garlic & Olives

Chicken And Peppers In Vinegar Sauce

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

  • 3 tablespoons olive oil
  • 8 bone-in skinless chicken thighs
  • kosher salt & freshly ground black pepper
  • 1 large red bell pepper, stem and seeds removed, thinly sliced
  • 1 large yellow bell pepper, stem and seeds removed, thinly sliced
  • 4 garlic cloves, chopped
  • 1 tablespoon tomato paste
  • 1 cup balsamic vinegar
  • 2 tablespoons clover honey
  • 2 cups low sodium chicken broth (or broth)
  • 1/4 cup flat leaf parsley, fresh, chopped

Recipe

  • 1 heat oil in a medium dutch oven over high heat until it simmers. pat the chicken dry with paper towels; season with salt and pepper. place chicken in the pan, in batches, top-side-down. cook until golden brown, 4 minutes. turn over, continue cooking 3 minutes. remove chicken to a plate.
  • 2 add peppers and cook, stirring occasionally, until slightly soft, about 5 minutes. add garlic and cook for 1 minute. add tomato paste and cook for 1 minute. add the vinegar and cook until reduced by half. add honey and broth, season with salt and pepper to taste and cook for 5 minutes. return the chicken and accumulated juices to the pot. reduce heat to medium, cover the pot and cook until the chicken is tender, about 15 minutes. remove the chicken to a platter. cook sauce until slightly reduced, about 5 minutes. stir in parsley and pour the sauce over the chicken.

Friday, February 27, 2015

Chicken With Yogurt

Total Time: 1 hr 20 mins Cook Time: 1 hr 20 mins

Ingredients

  • Servings: 4
  • 1 kg chicken piece
  • 2 cups rice
  • 2 onions, chopped
  • 1 cup yogurt (stabilised)
  • 3 tablespoons slivered almonds
  • salt
  • pepper
  • 1 tablespoon sumaq

Recipe

  • 1 boil onions and chicken and water to cover for 20 minutes.
  • 2 strain and reserve stock (need 1 3/4 cups).
  • 3 combine all ingredients except sumac and bake 150 celsius 45 mins until tender. garnish with sumac.
  • 4 serve with pickles, bread and salad.
  • 5 for stabalised yogourt.
  • 6 1 litre yogurt.
  • 7 1t cornfliur.
  • 8 1 edd beaten.
  • 9 beat 5 minutes slowly bring to boil and simmer 10 mins
  • 10 ( will need to reduce this recipe for the above dish).

Chicken And Lamb Adobo

Total Time: 1 hr Cook Time: 1 hr

Ingredients

  • Servings: 8
  • 2 lbs boneless lamb, cut in strips 2-inchx1 . 5-inch
  • 1 (2 lb) broiler-fryer chickens, cut in pieces
  • 2 garlic cloves, minced
  • 2 teaspoons paprika
  • 1/2 cup soy sauce
  • 6 allspice berries
  • 2 inches gingerroot, peeled and shredded
  • 1/4 cup vinegar
  • 3 bay leaves
  • salt, to taste
  • ground black pepper, to taste

Recipe

  • 1 combine all ingredients in a large skillet. add enough water to barely cover. bring to a boil, turn down to simmer. cover and cook until 2/3 of the liquid has cooked away. uncover, and continue to boil until sauce has reduced to 1/2 cup. serve over hot rice.

Chicken With Tomatillo Sauce

Corn And Rice

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

  • Servings: 1
  • 1 (6 ounce) box rice-a-roni (chicken flavor works best) or 4 cups prepared rice (2 cups unprepared)
  • 1 (15 ounce) can whole kernel corn
  • 2 tablespoons sweet creamy butter or 2 tablespoons margarine
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • red cayenne pepper

Recipe

  • 1 pepare either the rice a roni or the rice (your choice on type) as directed by the instructions on the box or bag.
  • 2 once the rice, or rice a roni, is fully cooked drain the corn and add it to the rice.
  • 3 add the butter next.
  • 4 then add the salt, pepper, and paprika.
  • 5 add red pepper to taste, the more pepper the spicier the dish will be.
  • 6 stir it all together and then let sit for 5 more minutes on low heat.
  • 7 serve at once or place in fridge for a later meal.
  • 8 it will keep for about 4 days in the fridge.

Chicken With Sun-dried Tomato Cream Sauce

Creole Seasoning Mix In A Jar

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • 7 1/2 teaspoons paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon salt
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon cayenne
  • 1 tablespoon black pepper

Recipe

  • 1 mix together well.
  • 2 pour into a small jar and attach with a ribbon a gift card: use creole seasoning mix with chicken, seafood, steak and veggies.

Chicken With Thyme And Garlic Sauce (crock Pot)

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

  • Servings: 6
  • 6 cloves, minced
  • 1 1/2 teaspoons dried thyme
  • 3 -4 lbs whole skinless chicken breasts, with bone
  • 1/4 cup orange juice
  • 1 tablespoon balsamic vinegar

Recipe

  • 1 sprinkle garlic and thyme over chicken. place chicken in crock pot.
  • 2 pour orange juice and vinegar over chicken.
  • 3 cover and cook on low 5 hours, high 2 1/2 hours.
  • 4 remove chicken from crock pot and put on a platter.
  • 5 skim off fat from cooking juices.
  • 6 strain juice in saucepan, bring to boil, reduce heat to simmer and reduce juice to 1 cup.
  • 7 serve in a bowl with spoon for chicken and serve.

Chicken' Dippin'

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon worcestershire sauce
  • 1 teaspoon paprika
  • black pepper

Recipe

  • 1 combine all ingredients including a generous amount of black pepper (cover surface two or three times and mix in). it is best to let the sauce sit for a few hours before serving.

Creole Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

  • 2 ounces butter or 2 ounces margarine
  • 2 green onions, chopped
  • 1/2 cup celery, sliced
  • 1 green bell pepper, sliced
  • 1/2 cup yellow onion, diced
  • 1 garlic clove, minced
  • 32 ounces diced tomatoes
  • 32 ounces tomato sauce
  • 1 cup chicken stock
  • 1 bay leaf
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon sugar
  • 1 teaspoon gumbo file
  • 1/2 teaspoon tabasco sauce

Recipe

  • 1 melt butter in a large skillet and lightly saute' onions, bell pepper and celery.
  • 2 add garlic and green onions then transfer to a heavy 3 or 4 quart pot.
  • 3 add tomato sauce, diced tomatoes and chicken stock.
  • 4 bring to a boil while stirring constantly to avoid scorching.
  • 5 add rest of ingredients and reduce heat to simmering, stirring often.
  • 6 simmer 20-25 minutes or until flavors are well blended.

Curried Lamb Bites

Total Time: 1 hr 37 mins Preparation Time: 25 mins Cook Time: 1 hr 12 mins

Ingredients

  • Servings: 6
  • 2 tablespoons garam masala or 2 tablespoons curry powder
  • 1 green onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon cooking oil
  • 1/8 teaspoon cayenne pepper
  • 1 lb lamb tenderloin, cut into 1 to 1 1/2 inch cubes (i have used other cuts of lamb, because it's marinated overnight, can also use lamb, beef, chicken a)
  • 1/2 cup plain yogurt
  • 2 tablespoons snipped fresh cilantro

Recipe

  • 1 combine garam masala, onion, ginger, oil, and cayenne pepper in a medium mixing bowl.
  • 2 stir in lamb, working spice mixture into meat with fingers.
  • 3 thread the meat onto metal skewers, leaving 1/4 inch between pieces, cover and refrigerate for 1 to 24 hours.
  • 4 place lamb skewer on the lightly oiled rack of the grill directly over medium heat.
  • 5 grill for 12 to 15 minutes or until the juices run clear, turning once.
  • 6 meanwhile, stir together yogurt and cilantro in a small serving dish.
  • 7 cover and chill until serving.
  • 8 to serve, use a fork to remove grilled lamb cubes from skewers.
  • 9 arrange on a tray around yogurt mixture.
  • 10 serve lamb cubes with toothpicks.

Chicken With Tomato Rosemary Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 2
  • 1 -2 skinless chicken breast half
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1/2 cup dry wine, chardonnay
  • 14 1/2 ounces chicken broth, can or 14 1/2 ounces stock
  • 1/2 cup canned tomato, diced (to taste)
  • 1/2 teaspoon sugar
  • 1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
  • 1/2 cup heavy cream or 1/2 cup half-and-half cream
  • 1 green onion, sliced with tender green part

Recipe

  • 1 preheat oven to 350°f.
  • 2 melt butter and heat w/ evoo in a skillet.
  • 3 sauté chicken breast halves on both sides until browned, set aside in a baking dish, cover with foil and place in oven to continue cooking until chicken is no longer pink.
  • 4 in the mean time, add wine to skillet and reduce by half.
  • 5 add broth, tomatoes, rosemary. bring to a boil then simmer and reduce the liquid by half. may take 10 minutes or longer.
  • 6 add cream/ half & half and reduce liquid to desired thickness. this may take an additional 10 minutes or longer. add onions and wilt, and serve.
  • 7 serve over chicken breasts w/ buttered noodles or rice.

Chicken With Tarragon And Wine

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 2 small chicken, cut up into parts
  • salt
  • pepper
  • 2 tablespoons butter
  • 2 tablespoons shallots, finely chopped
  • 2 teaspoons fresh tarragon, can use 1 tsp dried
  • 1/2 cup dry wine
  • 1/4 cup water

Recipe

  • 1 sprinkle chicken with salt and pepper.
  • 2 heat the butter in a heavy skillet large enough to hold the chicken.
  • 3 place chicken in pan, skin side down, and cook about 10 minutes and turn and cook 5 minutes.
  • 4 remove chicken from the skillet for now, and add the shallots to the pan and cook briefly.
  • 5 add the tarragon and wine.
  • 6 cook, stirring occasionally to dissolve the browned particles that were stuck on the skillet.
  • 7 stir in the water.
  • 8 return the chicken to the skillet, skin side up and cover and cook about 15 minutes.
  • 9 continue cooking, basting often about 5 minutes longer, until the chicken is tender and juicy.

Corn And Broccoli Bake

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

  • Servings: 6
  • 1 (8 ounce) box chicken in a biscuit crackers, crushed
  • 1/2 cup butter or 1/2 cup margarine, melted
  • 1 (10 ounce) package frozen chopped broccoli, thawed
  • 1 (15 1/4 ounce) can whole kernel corn, drained
  • 1 (14 3/4 ounce) can cream-style corn

Recipe

  • 1 combine cracker crumbs and butter, and reserve 1/2 cup for topping.
  • 2 in bowl, combine broccoli, both cans of corns and remaining crumbs.
  • 3 transfer to a greased 2 quart baking dish.
  • 4 top with remaining crumb mixture.
  • 5 bake, uncovered@ 375 degrees for 25-30 minutes or until lightly browned.

Dressed-up Spaghetti Squash

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 2
  • 1 small spaghetti squash
  • 1 teaspoon canola oil
  • 1 1/2 tablespoons green onions, thinly sliced
  • 1/2 teaspoon garlic, minced
  • 1/4 cup low sodium chicken broth
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon lemon zest
  • 2 asparagus spears, cut into diagonal pieces
  • 1/2 cup frozen peas, thawed
  • 1 teaspoon lemon juice

Recipe

  • 1 cut squash in half lengthwise; remove and discard seeds.
  • 2 place squash cut-side down in a baking dish; pour 1/4 cup water into dish; cover with clear wrap.
  • 3 microwave for 7 - 10 minutes until tender; remove from water and let cool enough to handle.
  • 4 with tines of a fork, scoop out pulp; transfer to medium bowl.
  • 5 heat oil in skillet; add green onions and garlic, cook over low heat, stirring frequently for 1 minute.
  • 6 add broth, marjoram and lemon zest; bring to a boil.
  • 7 add asparagus and peas; simmer covered 2 minutes.
  • 8 stir in cooked squash and lemon juice; cook, occasionally stirring gently until heated through, about 3 minutes.

Bacon-wrapped Chicken Tenders

Chicken And Pineapple Stir-fry

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

  • Servings: 2
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1/2 tablespoon red chili paste
  • 6 ounces raw chicken breasts, skin removed and cut into 1 inch by 1/4 inch strips
  • 1 tablespoon canola oil
  • 1/2 tablespoon finely chopped gingerroot
  • 1/2 cup red bell pepper, stems and seeds removed and thinly sliced
  • 1/2 cup frozen peas
  • 1/2 cup diced pineapple
  • 1 garlic clove, minced
  • 1/4 cup scallion, chopped
  • 1 tablespoon cilantro, chopped

Recipe

  • 1 whisk together 2 tablespoons of soy sauce, 1/2 tablespoon of sesame oil and red chili paste. add chicken and toss to coat; marinate 15-20 minutes.
  • 2 heat a cast-iron skillet over high heat. when very hot, add canola oil; wait 15 seconds for the oil to heat then add chicken and marinade. stir constantly for 1 minute. remove meat to a clean plate.
  • 3 add ginger and bell pepper. stir occasionally for 2 minutes. add peas, pineapple, garlic and chicken. cook 30 seconds. add remaining soy sauce and sesame oil. garnish with scallions and cilantro before serving.

Chicken With Tarragon, Mustard, And Cream (slow Cooker)

Crepes With Meat Filling - Vleespannekoekjes - Dutch Recipe

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 3/4 cup flour
  • 1 cup milk
  • 1 egg
  • 1/2 teaspoon salt
  • 1 onion, chopped fine
  • 1 tablespoon butter (or broth for lower fat)
  • 1 cup broth
  • pepper
  • nutmeg
  • 1/2 lb left over meat (chicken, beef, lamb, veal, etc., about 1 1/2 - 2 cups, chopped or shredded in very small pieces)
  • 2 tablespoons flour
  • 1 tablespoon finely chopped parsley

Recipe

  • 1 mix crepe ingredients.
  • 2 let stand for at least 30 minutes before cooking.
  • 3 pour about 2-3 tbsp batter in 8" non-stick pan with hot butter or oil (you don't want them too thin- they'll need to be strong enough to hold the filling).
  • 4 turn after the first side is just starting to brown.
  • 5 when the second side is just starting to brown, remove from pan.
  • 6 set aside.
  • 7 repeat with remaining batter.
  • 8 sauté onion in butter (or broth).
  • 9 add 1/2 cup broth, seasonings and meat.
  • 10 in a small bowl mix remaining broth and flour into a paste.
  • 11 add to meat mixture, stir and add parsley.
  • 12 place a few tablespoons of meat mixture on each crepe.
  • 13 you can either place it so you can roll them up, or just fold in half, or fold again into a wedge shape.
  • 14 place on a heated plate and garnish with fresh parsley.

Creole Sauce

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/2 cup chopped green peppers or 1/2 cup chopped red pepper
  • 1/2 cup chopped celery
  • 1 teaspoon creole seasoning
  • 1/2 teaspoon dried leaf thyme
  • 1/2 teaspoon ground paprika
  • 1 teaspoon worcestershire sauce
  • 1 dash ground black pepper
  • 1/4 teaspoon salt
  • 1 (14 1/2 ounce) can diced tomatoes with juice
  • 1 tablespoon tomato paste
  • 1/2 cup chicken broth

Recipe

  • 1 heat the butter and oil in a medium saucepan.
  • 2 add the chopped onion, garlic, chopped celery and bell pepper; sauté until tender.
  • 3 stir in all remaining ingredients.
  • 4 simmer over low heat for about 10 minutes.
  • 5 taste and adjust seasoning.
  • 6 serve with fried green tomatoes or eggplant, or use with shrimp or other seafood.

Chicken With Sour Cream - (pui Cu Smantana Acra)

Chicken And Rice Salad Veronique

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 6
  • 3 cups cooked rice, drained and cooled
  • 1 1/2 lbs boneless skinless chicken breast halves
  • 1/4 teaspoon pepper
  • 2 tablespoons fresh tarragon, chopped (divided into 1 tbsp & 1 tbsp)
  • 1/4 teaspoon salt
  • 1/3 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons dijon mustard
  • 1/2 teaspoon salt
  • 2 cups red seedless grapes or 2 cups green seedless grapes, halved
  • 1/2 cup walnut pieces, toasted
  • 3 ounces baby spinach (4 cups)
  • 1 apple, thinly sliced
  • 1/3 cup red onion, thinly sliced

Recipe

  • 1 prepare chicken:.
  • 2 sprinkle chicken with pepper, 1 tablespoon chopped fresh tarragon and 1/4 teaspoon salt.
  • 3 coat large nonstick skillet with cooking spray; heat over medium-high heat.
  • 4 add chicken; cook 10 minutes.
  • 5 turn chicken over; reduce heat to medium. cover; cook until no longer pink in centers, 8-10 minutes (internal temperature = 165 degrees f).
  • 6 remove chicken to cutting board; cool.
  • 7 prepare dressing:.
  • 8 whisk together oil, vinegar, mustard, 1 tablespoon chopped fresh tarragon, and 1/2 teaspoon salt.
  • 9 prepare fixings and assemble:.
  • 10 transfer 1/4 cup dressing to bowl. add rice, grapes, and walnuts to coat.
  • 11 slice chicken.
  • 12 arrange spinach leaves on platter; top with rice mixture.
  • 13 add decorative rows of chicken slices, apple slices and onion slices.
  • 14 drizzle with remaining dressing.

Black Forest Chicken

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

  • Servings: 2
  • 2 boneless skinless chicken breasts
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 vidalia onion, thinly sliced (or a yellow onion)
  • salt and pepper
  • 1/2 cup drained tin black cherries, juice reserved
  • 1/4 cup reserved cherry juice
  • 5 (10 g) lindt 70% cocoa dark chocolate squares (50g)
  • 1 teaspoon vanilla
  • 1/4 cup 15% cream (15% m.f. cooking cream)

Recipe

  • 1 preheat oven to 180 degree c (350 degree f).
  • 2 season chicken breasts on both sides with pepper.
  • 3 heat oil over medium high heat in an ovenproof pan. sear chicken breasts for about 1 minute on each side, or until they are golden. remove from pan and reserve.
  • 4 add onion to the pan and saute, stirring frequently, for 3 minutes or until lightly golden. add 2 tablespoons of water, scraping brown bits from the bottom of the pan.
  • 5 place chicken breasts on the bed of onions and cover; cook in the oven for about 20 minutes, or until meat is no longer pink inside and internal temperature reaches 82 c (180 f). season with salt to taste.
  • 6 in the meantime, bring cherry juice to boil in a small saucepan. add chocolate; reduce heat to low and stir until chocolate is melted.
  • 7 add cherries and vanilla and allow to simmer for 5 minutes. stir in cream and allow to simmer for about 2 minutes, or until sauce thickens. keep warm.
  • 8 serve chicken breasts on onions with the black forest sauce.

Chicken With Wine And Tarragon Sauce On Tagliatelli

Curried Rice

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

  • Servings: 6
  • 1 onion
  • 1/4-1/2 cup butter
  • 1 1/2 cups rice
  • 1/2 teaspoon allspice
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon curry
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 3 1/2 cups chicken broth

Recipe

  • 1 saute onion in butter until softened.
  • 2 while onions are sauteeing, bring chicken broth to boil in another pot.
  • 3 add rice and spices to onion and brown slightly.
  • 4 add boiling chicken broth.
  • 5 pour into 9x13 glass dish and cover with plastic wrap.
  • 6 microwave for 20 minutes at 80% power.

Creole Shrimp, Chicken And Sausage Pasta

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • 1 lb cooked fettuccine
  • 3 tablespoons olive oil
  • 1 lb peeled deveined raw large shrimp
  • 1 lb chicken thigh, cut into bite sized oieces
  • 7 teaspoons creole seasoning
  • 1 lb andouille sausage
  • 1/2 cup diced green pepper
  • 1/2 cup diced yellow onion
  • 1 tablespoon minced garlic
  • 1/2 cup chicken stock
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 cup heavy cream
  • 1/2 cup grated parmesan cheese

Recipe

  • 1 heat 1 tbs of olive oil over medium high heat in a large saute pan. season the shrimp with 2 teaspoons of the creole seasoning. place the shrimp in the pan and saute until almost done. remove the shrimp from the pan and set aside.
  • 2 add 1 tablespoon olive oil to the pan. season the chicken pieces with 2 teaspoons of the creole seasoning. place the chicken in the pan and saute until done. remove the chicken from the pan and set aside.
  • 3 place the remaining tbs of olive oil in the saute pan and onions and bell peppers. saute, stirring occasionally, until the onions are translucent, about 3 minutes. add the sausage and cook another minute.
  • 4 add the garlic to the pan and saute for 30 seconds.
  • 5 add the chicken stock to the pan and scrape pan to remove any browned bits that have formed in the bottom, about 30 seconds.
  • 6 add the thyme, 3 teaspoons of creole seasoning and 1/2 tsp salt and cook for 2 minutes.
  • 7 add the heavy cream to the pan and cook an additional 2 minutes.
  • 8 return the shrimp and chicken to the pan. add the cooked pasta to the pan. continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. remove from the heat and add the basil and parmesan.

chicken with tarragon sauce

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

  • Servings: 6
  • 6 chicken breasts, boneless,skinless
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3/4 cup shallot
  • 1/4 cup brandy
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 4 teaspoons tarragon
  • 2 teaspoons dijon mustard

Recipe

  • 1 heat butter and olive oil in skillet, add chicken and brown on both sides, about 8 minutes total, remove to a plate add shallots, saute until softened, a few mins.
  • 2 add brandy, scraping up bits, and reduce by half.
  • 3 add chickenbroth, return chicken to skillet, cover and simmer 20 minutes, remove chicken add cream, tarragon and mustard, stirring, raise heat and cook until thickened, a few minutes.
  • 4 serve over chicken.
  • 5 add salt& pepper to taste.

Chicken With Sour Cream - (pui Cu Smantana Acra)

Artichoke Chicken

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

  • Servings: 6
  • 6 boneless chicken thighs
  • 1 lemon
  • 1 can artichoke, hearts quartered
  • flour for dredging chicken
  • olive oil
  • 1 small onion, sliced thinly
  • salt and pepper

Recipe

  • 1 heat oil in cast iron skillet.
  • 2 sauté the onion until soft.
  • 3 salt and pepper the flour and then dredge the chicken to coat.
  • 4 add chicken to skillet and brown on both sides.
  • 5 slice half the lemon in thin rounds and add to the skillet.
  • 6 squeeze the juice of the remaining lemon over the chicken.
  • 7 add the quartered artichokes and their juice to the pan.
  • 8 cover and simmer for about 20 minutes.
  • 9 serve with brown rice.
  • 10 fast and tasty!

Dressed-up Deli Chicken (better Homes And Gardens)

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

  • Servings: 4
  • 1 (2 -2 1/2 lb) roasted deli chicken (pre-roasted, plain flavor)
  • 1 cup mixed fresh herbs (such as thyme, sage, oregano, mint, lavender leaves, and parsley... and edible flowers if desired)
  • 1/3 cup balsamic vinaigrette or 1/3 cup olive oil and vinegar dressing

Recipe

  • 1 place the chicken on a platter.
  • 2 sprinkle with 1/4 cup of the edible flowers and/or herbs.
  • 3 slice chicken.
  • 4 pass remaining herbs; sprinkle with salad dressing.
  • 5 note: if roasted chicken is chilled, place it on a microwave-safe plate. loosely cover it with waxed paper. micro-cook on high (100 percent power) for 8 minutes. then prepare recipe as directed above.

Easy Potlikker

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

  • Servings: 6
  • 1 bunch collard greens
  • 3 tablespoons butter
  • 2 slices smoked bacon, chopped
  • 1/2 small onion, diced
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups water
  • 2 cups chicken stock (or vegetable broth)
  • 1 teaspoon sugar
  • 2 teaspoons cider vinegar
  • 1/2 teaspoon fresh ground black pepper
  • 1 dash salt (optional)

Recipe

  • 1 remove the thick ribs from the collard greens. wash the greens thoroughly and chop coarsely.
  • 2 melt 2 t butter in a pot over medium heat and add the bacon and onion. saute until bacon is almost done and onion is translucent, about 5 minutes. add the garlic and crushed red pepper flakes and saute for an additional 2 minutes.
  • 3 add water and increase heat to high. bring to a boil. cover, turn heat to medium and simmer 30 minutes.
  • 4 stir in the broth, sugar and vinegar into the pot and bring again to a boil. stir in the greens, allowing them to wilt a bit to make more room if necessary. simmer over medium-low heat, partially covered, about 50 - 60 minutes, or until tender. add additional stock or water if too much liquid boils away.
  • 5 check for seasoning and add pepper and the remaining tablespoon of butter. add salt only if necessary (since the bacon and broth are salty). ladle greens with broth into bowls and serve with hot sauce and cornbread.

Chicken, Basted Deli Rotisserie Chicken On A Spit?

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

  • Servings: 4
  • 1 (2 -3 lb) roasting chickens
  • 2 teaspoons of miscellaneous spices (that contain garlic power or fresh chopped garlic,salt, pepper, msg, etc.)
  • 1 onion, cut into quarters
  • 1 apple, cut into quarters
  • 1 oranges, lemon, grapefruit or 1 lime
  • string, to tie legs
  • steel skewer

Recipe

  • 1 wash chicken inside and out!
  • 2 put 1/3 spices inside cavity along with the quartered onion and apple.
  • 3 also try grapes,oranges,lemons,limes.any fruit that has plenty of juice.it will baste itself while cooking and turning.
  • 4 pat dry and use the other 2/3's outside and rub into the chicken skin!
  • 5 tie legs and put skewers where needed to keep firm on rod!
  • 6 cook on medium heat for 2 hours, let rest when done for 15 minutes and serve!

Chicken And Rice

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

  • Servings: 4
  • 4 pieces chicken
  • 2 cups minute rice
  • 2 (10 1/2 ounce) cans beef consomme
  • 1/2 cup flour
  • salt and pepper
  • oil (for frying)

Recipe

  • 1 salt and pepper chicken.
  • 2 lightly flour chicken.
  • 3 fry chicken until brown on both sides.
  • 4 put rice in bottom of casserole dish.
  • 5 place chicken on top of rice.
  • 6 pour in beef consomme.
  • 7 bake covered for 1 hour at 350 degrees or until chicken is done.