CHICKEN OR TURKEY TETRAZZINI - Recipe

CHICKEN OR TURKEY TETRAZZINI

Ingredients

4 Chicken breast halves;cooked
Or-- 3 c Turkey, cooked and cubed
1/2 pound Sliced mushrooms
2 tablespoon Olive oil
2 tablespoons Margarine
6 tablespoons Flour
2/3 cup half and half
1 14-ounce can Chicken broth
2 tablespoons Sherry
1/2 Medium Onion, diced
1/2 cup Celery, minced
1/2 teaspoon Dried thyme
1/2 teaspoon Dried parsley
1/2 teaspoon Garlic powder
Salt, cayenne, to taste
8 ounces Vermicelli pasta--Broken and cooked
1/4 cup Parmesan cheese

Directions

Chop chicken (or turkey) and set aside. Saute mushrooms, onions, celery in 2 tbs olive oil. In a separate 9 or 10" fry pan, melt margarine and add flour and tapioka flour. Add broth and milk slowly, stirring constantly to keep smooth. When thickened add sherry and other seasonings. Mix together the chicken, sauce, mushrooms, vermicelli and parmesan cheese. Place in casserole and sprinkle lightly with parmesan cheese. Place under broiler until bubbly and slightly golden on top. DO NOT OVER BROWN: Sauce will become bitter!

Yield: 4 Servings

Chicken Potpie

Chicken Potpie

Ingredients:

4 to 5 boneless skinless chicken breasts

1 large onion, coarsely chopped

1 cup coarsely chopped celery

1 bay leaf

Salt and pepper to taste

1/2 cup (1 stick) butter

1/2 cup flour

1 cup frozen pearl onions

1 cup milk

1 cup chopped fresh or frozen carrots

1 cup frozen peas

1 Tablespoon chopped fresh parsley

1 Tablespoon chopped fresh thyme

2 refrigerator pie pastries

Direction:

Combine the chicken, onion, celery, bay leaf, salt and pepper with enough water to cover in a stockpot. Bring to a boil; reduce the heat. Cook until the chicken is tender. Strain, reserving the chicken and 2 cups of the broth, discarding the vegetables and bay leaf. Chop enough of the chicken to measure 4 cups.

Heat the butter in a saucepan. Add the flour and stir until blended. Cook until bubbly, stirring constantly. Stir in the pearl onions and cook until the onions are tender, stirring frequently. Season with salt and pepper. Add the reserved broth and milk gradually and cook until thickened, stirring constantly. Stir in the chicken, carrots and peas. Add the parsley and thyme and mix well. Taste and adjust the seasonings.

Spoon the chicken mixture into a greased 9x13-inch baking pan. Unfold the pie pastries and place overlapping on a lightly floured hard surface. Roll to fit the 9x13-inch baking pan, allowing a slight overhang. Arrange the pastry over the top of the chicken mixture. Flute the edges and cut vents in the top of the pastry. Bake at 450 degrees until light brown. Reduce the oven temperature to 350 degrees and bake for 30 minutes longer.

Serves: 8 - 12

01-05-2015 

 

Recipes: Stuffed Chicken Breast 30-01-2015

 
Stuffed Chicken Breast

Ingredients:

12 chicken breast halves
4 teaspoons seasoned salt
1-1/2 sticks margarine
1 medium chopped onion
1 medium chopped bell pepper
pepper
1/2 cup celery
1-1/2 pounds chopped shrimp
3 cups fresh bread crumbs
6 Tablespoons parsley
6 Tablespoons green onion tops
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper
1/2 teaspoon garlic powder
1/4 cup oil
1 can cream of mushroom soup
2 cups chicken broth

Directions:

Preheat oven to 350 degrees. Flatten chicken breast with mallet and season with seasoned salt. Saute onion, bell pepper and celery in margarine until clear. Add shrimp; cook for five minutes. Stir in bread crumbs, parsley, green onion, salt, red pepper, black pepper and garlic powder. Cool. Stuff breast and secure with toothpicks. Brown in oil. Place in a shallow baking dish. Combine mushroom soup and broth. Pour over stuffed breasts. Bake at 350 degrees for 1 hour.

Chicken Kiev /23-08-2014

Chicken Kiev 

Ingredients for Chicken Kiev:

5 whole chicken breasts, halved and boned
Salt
1 heaping Tablespoon chopped green onion
1 heaping Tablespoon chopped parsley
1 stick butter, cut into 10 slices
Flour
2 eggs, slightly beaten
Dry bread crumbs

Ingredients for Sour Cream Sauce:

1/2 cup sliced mushrooms
2 teaspoons butter
1 pint sour cream
1 Tablespoon chopped chives

Directions:

For the Chicken, place each piece of chicken, boned side up, between two pieces of Saran wrap. Working out from center, pound to form cutlets about 1/4-inch thick. Peel off Saran. Sprinkle with salt. Combine green onion and parsley; sprinkle equal amounts on each cutlet. Place slice of butter on each cutlet; roll as a jelly roll, tucking in ends of meat. Press to seal well. Dust with flour; dip in beaten eggs; roll in bread crumbs. Chill for at least 1 hour. Fry in deep, hot fat (340 degrees) about 5 minutes or until golden brown. Sour Cream Sauce may be served with chicken.

For the Sour Cream Sauce, saute mushrooms in butter. Add sour cream and chives. Heat thoroughly. Pour over, or serve with Chicken Kiev.

Servings: 10 small

Kickin’ Turkey Burger with Caramelized Onions and Spicy Sweet Mayo

Kickin’ Turkey Burger with Caramelized Onions and Spicy Sweet Mayo

Ingredients

Spicy Sweet Mayo
1 cup reduced-fat mayonnaise
1/4 cup coarse-grain mustard
1/4 cup honey
1 tablespoon prepared horseradish
hot pepper sauce (e.g. Tabasco™) to taste
1 teaspoon ground cayenne pepper

Burgers

1 1/4 pounds extra lean ground turkey
1/2 large onion, grated
1 jalapeno pepper, seeded and minced
2 tablespoons barbeque sauce
2 tablespoons Worcestershire sauce
1/4 teaspoon liquid smoke flavoring
1 tablespoon steak seasoning
1 teaspoon dry mesquite flavored seasoning mix
1 tablespoon olive oil
1/2 large onion, sliced
5 hamburger buns, split

Directions

Combine mayonnaise, mustard, honey, horseradish, hot pepper sauce, and cayenne pepper in a bowl. Cover and refrigerate.
Mix ground turkey, grated onion, jalapeno, barbeque sauce, Worcestershire sauce, liquid smoke, steak seasoning, and mesquite seasoning in a large bowl. Form into 5 patties.
Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C), about 6 minutes per side. Serve on buns topped with spicy sweet mayo and caramelized onions.

Chicken with Balsamic Vinegar and Mushrooms 29-03-2014

Chicken with Balsamic Vinegar and Mushrooms

Ingredients:

6 boneless skinless chicken breast halves
2 Tablespoons flour
Ground pepper to taste
1 Tablespoon olive oil
16 ounces assorted mushrooms, chopped
2 shallots, minced
1 cup chicken broth
1/4 cup balsamic vinegar
1/4 cup white wine
1/4 teaspoon thyme
1 bay leaf

Directions:

Rinse the chicken and pat dry. Coat with a mixture of the flour and pepper.
Saute the chicken in the olive oil in a skillet until light brown on both sides. Remove the chicken with a slotted spoon to a platter. Tent with foil to keep warm.
Saute the mushrooms and shallots in the pan drippings for 3 minutes. Stir in the broth, balsamic vinegar, white wine, thyme and bay leaf. Return the chicken to the skillet.
Cook, covered, over medium-low heat for 10 minutes or until the chicken is cooked through, turning the chicken once. Transfer the chicken to a serving platter; cover to keep warm.
Cook the mushroom mixture over medium heat for 5 to 7 minutes or until reduced to the desired consistency, stirring constantly. Discard the bay leaf. Pour the sauce over the chicken. Serve with hot cooked rice or pasta.

Servings: 6

CHICKEN QUESADILLAS

CHICKEN QUESADILLAS

Ingredients:

2 teaspoons Olive oil
2 Boneless chicken breasts, -cut into strips
2 tablespoons Chili sauce
1 Jalapeno pepper, seeded and diced
4 Eight inch flour tortillas
1 cup Shredded Cheddar cheese
4 teaspoons Canola oil or vegetable oil

Directions:

Preheat griddle ot large shallow frying pan on medium heat on top of the stove. Add the olive oil to the hot pan. Place the chicken strips, chili sauce and jalapeno pepper in the pan and saute until cooked through, approx. 3-5 minutes. Remove and reserve. Wipe the pan clean. Place the chicken mixture on one half of each of the 4 flour tortillas.
Sprinkle with cheese and fold over to form a half circle. Again, preheat pan on medium. Oil the cooking surface with one tsp. Canola oil. Place a filled tortilla on the cooking surface. Cook until light brown. Turn. Repeat with the other three tortillas.
Slice each tortilla into three wedges and serve with salsa and black beans.

Yield: 4 Servings

Category: Appetizers, Chicken

Perfect Turkey

Perfect Turkey

Ingredients

1 (18 pound) whole turkey, neck and giblets removed
2 cups kosher salt
1/2 cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine

Directions

Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

Brown Sugar-Rubbed Turkey Breast 10-10-2013

Brown Sugar-Rubbed Turkey Breast

Ingredients:

1 (3-pound) turkey breast
2 Tablespoons brown sugar
1 teaspoon parsley flakes
1 teaspoon sweet paprika
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon pepper
1/4 teaspoon ginger

Directions:

Pat the turkey with paper towels to dry. Mix the brown sugar, parsley flakes, paprika, dry mustard, garlic powder, onion powder, salt, cinnamon, pepper and ginger in a bowl. Pat the brown sugar mixture evenly over the turkey.

Arrange the turkey on a rack in a baking pan. Roast at 350 degrees for 1 hour or until a meat thermometer registers 170 degrees. Let rest before slicing.

Servings: 4 - 6

Hen Sauce Piquante 04-10-2013

Hen Sauce Piquante

Ingredients for Hen Sauce Piquante:

1 hen
1/4 cup steak seasoning
4 cups chopped onion
2 cups chopped bell pepper
1/3 cup minced garlic
4 bay leaves
1 teaspoon thyme
1 teaspoon rosemary
6 (12 ounce) cans chicken broth
1 cup roux (see below for recipe)
1 (12 ounce) can tomatoes
1 (10 ounce) can cream of mushroom soup
Water
2 cups chopped green onion
Salt and pepper to taste

Ingredients for Basic Roux:

2/3 cup flour
3/4 cup oil

To Prepare Hen Piquante:

Cut hen into small pieces. Sprinkle with steak seasoning and brown completely in large pot. Remove hen. Leave drippings and add onions and bell pepper, garlic, bay leaves, thyme and rosemary. Saute until tender. Add chicken broth and bring to boil. Add roux and stir constantly. Add tomatoes and can of cream of mushroom soup. Add water and stir well. Allow to cook in oven at 325 degrees for three hours. Remove and add green onions and let sit for ten minutes. Serve over rice.

To Prepare Basic Roux:
Mix the flour and oil in a heavy iron pot until it is thoroughly mixed before you turn on the fire under the pot. After it is mixed, turn the fire on to medium to low, stirring constantly. Stir all over the bottom of the pot to be sure that no particles stick to the bottom. As you stir, the roux browns slowly. Don't cook your roux fast, because as it reaches the done point, it will be too hot and burn. When your roux is a rich dark brown, turn off the heat immediately, continuing to stir. Add water to lower the temperature slightly so the roux will stop browning. Or, you can add chopped onions and/or bell peppers to lower temperature. Continue stirring, return to heat and add the remainder of the ingredients for your stew or gumbo.
A heavy pot is a must to make a pretty roux. The heavier the pot, the easier your job will be. Before you start your roux, start heating water in kettle, the amount depending on whether you are making a gumbo or a stew. You must always add hot water to a roux. It is very important not to change the temperature of the roux by adding cold water to it. The measurements given above make a roux large enough for a stew with 1 hen, or a gumbo with two pounds of shrimp.

Note: If you wish to make a larger recipe, enlarge the recipe in the same proportions given. We feel it to be important to use more oil than flour.

Easy Chicken Spaghetti

Easy Chicken Spaghetti

Ingredients

1 (4 pound) hen (approximately 4 cups cubed chicken)
4 Tablespoons butter
1/2 cup chopped celery
1/2 green pepper, chopped
1 onion, chopped
1 (4 ounce) can mushrooms, sliced and drained
2 (10-3/4 ounce) cans cream of mushroom soup
1 cup milk
1/2 pound yellow cheese, grated
7 ounces vermicelli, cooked
Salt to taste
Pepper to taste
Tabasco to taste

Directions

Boil hen in seasoned water until done.  Cut into bite-sized pieces.  Saute onion, celery and green pepper in butter.  Mix soup with milk and add to sauteed ingredients.  Add mushrooms.  Add cheese and stir until melted.  Add chicken, vermicelli, salt, pepper and Tabasco.  Pour into a buttered 2 quart casserole and bake, uncovered, for 35 minutes at 350 degrees.

Servings:  6 - 8

Maxine 

 

Sunday Chicken 28-06-13 *

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Sunday Chicken

Ingredients:

6 to 8 fresh or frozen broccoli spears
6 to 8 cling peach halves
3 whole chicken breasts, split, skinned
Salt and freshly ground pepper to taste
1/2 cup melted butter
1 teaspoon paprika
1 clove of garlic, crushed
1 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan cheese

Directions
Cook the broccoli with a small amount of water in a saucepan until tender-crisp; drain. Drain the peach halves on paper towels; pat dry. Rinse the chicken and pat dry. Season with salt and pepper. Combine the butter, paprika and garlic in a baking dish. Add the chicken, turning to coat. Bake, loosely covered with foil, at 375 degrees for 30 minutes. Combine the sour cream and mayonnaise in a bowl and mix well. Coat the chicken with 1/2 of the mixture. Bake, loosely covered with foil, for 20 minutes longer or until the chicken is cooked through. Arrange the broccoli and peaches around the chicken; spread with the remaining sour cream mixture. Sprinkle with the Parmesan cheese. Place on the bottom oven rack. Broil until glazed and light brown.

Servings: 6

Julie's 15 Minute Chicken *

Julie's 15 Minute Chicken

Ingredients:

2 chicken breasts, skinned, boned and cut into finger-sized pieces about 3 inches long
1/4 cup flour
1/4 cup butter
Salt to taste
Freshly cracked white pepper to taste
1 Tablespoon fresh rosemary, crushed or
1/4 teaspoon dried rosemary
3 Tablespoons raspberry vinegar, lemon or orange juice, sherry, or red or white wine
1 Tablespoon finely chopped fresh parsley

Directions

Roll chicken pieces, a few at a time, in the flour. Pat off excess. In a large skillet, melt butter until it sizzles. Add chicken and toss or stir over high heat for 3 to 5 minutes or until chicken is no longer pink. Stir in salt, pepper and rosemary. Add vinegar or alternate ingredient to deglaze the pan. Sprinkle parsley on top.

Serves: 6

Things to Think 

 

Chicken Ranch Casserole

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Chicken Ranch Casserole

Ingredients

1 large onion, chopped
1 clove garlic, minced
2 Tbsp. cooking oil
1 (4 oz.) jars diced pimiento drained
2 Tbsp. jalapeno peppers, finely chopped
12 (6-inch) corn tortillas
1/4 C. butter
1/4 C. flour
2 (4 oz.) cans green chilies
4 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
1 (14 oz.) can chicken broth
1 (8 oz.) carton sour cream
3 C. shredded cooked chicken
2 C. Monterey Jack cheese

Directions

Cook onions and garlic in 2 tablespoons of cooking oil until they are tender. Remove from heat and stir in pimiento, chilies, and jalapeno peppers. Set aside. Cook tortillas one at a time, in about 1/4 inch cooking coil in a medium skillet until tortillas are crisp, turning once. Drain on paper towels and set aside. Melt butter in another sauce pan. Stir in flour, chili power, oregano, salt, and pepper. Add the chicken broth all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more; remove from heat. Stir in sour cream.
Arrange six of the tortillas, over lapping slightly, in an ungreased 3 quart rectangular basking dish. top with half of the chicken, and half of the cheese. Repeat layers. Cover loosely with foil. Bake in a 350 degree oven for 35 to 40 minutes. Let stand for 10 minutes before cutting.

Yield: 12 Servings

Category: Casseroles
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Cornish Hens with Tomatoes

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Cornish Hens with Tomatoes
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Ingredients:

2 Cornish hens
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/8 teaspoon pepper
3 Tablespoons butter
1 medium onion, chopped
1/2 pound fresh mushrooms, sliced
1/2 cup dry white wine
2 tomatoes, peeled, seeded and cubed
1/3 cup sour cream
1 Tablespoon flour

Directions:

Cut the Cornish hens into halves, lengthwise. Sprinkle lightly with salt, garlic salt and pepper. Arrange in a 9 x 13 baking dish. Bake, uncovered, in a 400 degree oven for 35 minutes. Cover and bake 15 more minutes or until done. Melt butter in a frying pan. Add onion and mushrooms to the butter and cook for about 5 minutes. Remove vegetables from heat. Add wine and tomatoes. Pour this mixture over the cooked hens. Reduce oven temperature to 350 degrees and continue cooking hens and vegetables, uncovered, for 15 more minutes. Remove from oven and place hens on a warm serving platter. Blend sour cream and flour until smooth. Stir into pan juices and vegetables. Cook this mixture on top of the stove until it boils and thickens. Serve sauce over the hens.

Servings: 4
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Lemon Garlic Chicken

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Lemon Garlic Chicken

Ingredients:

1/4 cup oil
1 broiler or fryer, cut up, or chicken pieces
Flour to coat chicken pieces
1/8 teaspoon salt
1 clove garlic, mashed
1/4 cup olive oil
1/2 cup lemon juice
2 Tablespoons chopped onion
1 teaspoon black pepper
1 teaspoon thyme
1 teaspoon Tabasco sauce

Directions:

Pour 1/4 cup oil into 9x13x2-inch pyrex baking dish.  Flour and salt chicken pieces and place the pieces, skin side down, in a single layer.  Bake 30 minutes at 400 degrees.  Turn chicken and pour sauce over chicken.  To make sauce, use the 1/4 cup olive oil and add all other ingredients to it.  Bake another 30 minutes.

Serves: 4 - 6

Klipfiti: Humor and  Irony