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 Cacciatore Recipe

Chicken Cacciatore Recipe

Ingredients:

1 large hen (4 to 5 pounds)
3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 rib celery, chopped
1 can tomato sauce
1 can Italian pack peeled tomatoes
1 bell pepper, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano
1/2 cup red wine (optional)

Directions:

Cut chicken into serving pieces, rinse and dry. Heat oil in heavy skillet and saute chicken until brown. Add onion and garlic and brown lightly. Add celery, tomato sauce, tomatoes, and seasonings. Simmer slowly for 45 minutes to 1 hour. Add wine 5 minutes before serving. Serve over noodles or spaghetti.

Serves: 4 - 6

Delicious Chicken 11-06-15

Delicious Chicken

Ingredients:

1/2 cup butter

1/2 large onion, chopped

1 (10-3/4 ounce) can cream of mushroom soup

1 (8 ounce) carton sour cream

1 (4 ounce) can mushrooms, drained

1/4 cup wine

1/4 teaspoon salt

Ground pepper to taste

1 (3 pound) chicken, cooked and cut into bite-sized pieces

1/2 cup slivered almonds, or

cashews

Directions:

Saute onion in butter until limp. Add cream of mushroom soup, sour cream, mushrooms, wine, salt and pepper. Simmer over low heat for 5 minutes. Combine sauce with chicken in a 3 quart casserole dish. Top with almonds or cashews and bake, uncovered, for 30 minutes at 350 degrees, or until bubbly. Serve as is, or over rice. Especially good if served in patty shells.

Note: A versatile dish that's good and easy – can be served so many different ways!

Servings: 8

Exotic Chicken Salad 30-05-15

Exotic Chicken Salad

Ingredients:

4 cups chopped cooked chicken
2 (5-ounce) cans water chestnuts, sliced
1 cup finely chopped celery
1 pound fresh seedless grapes
1 cup toasted slivered almonds
1 cup mayonnaise
1-1/2 teaspoons curry powder
1 Tablespoon soy sauce
1 Tablespoon lemon juice
1 (16-ounce) can pineapple chunks

Directions:

Combine chicken, water chestnuts, celery, grapes and almonds.  Mix mayonnaise, curry powder, soy sauce and lemon juice.  Add seasoned mayonnaise to chicken mixture and chill for several hours.  Serve on a lettuce leaf and top with pineapple chunks.

Serves: 10 - 12

PASTA & CAJUN CHICKEN 28-05-15

PASTA & CAJUN CHICKEN

Ingredients:
4 ounces linguine pasta
2 boneless, skinless chicken breasts, sliced into strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper,chopped
1/2 red bell pepper,chopped
4 fresh mushrooms,sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

Directions:

Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes; drain. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese and serve.

Yield: 2 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 

 

Rosemary Ranch Chicken Kabobs

Rosemary Ranch Chicken Kabobs

Ingredients

1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
5 skinless, boneless chicken breast halves – cut into 1 inch cubes

Directions

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Nutritional Information
Amount Per Serving  Calories: 378 | Total Fat: 30.7g | Cholesterol: 59mg

Smoked Chicken Salad with Endive Spears 17-02-2015

Smoked Chicken Salad with Endive Spears  

Ingredients:

2 ounces haricots verts or green beans

8 ounces smoked chicken or turkey,

diced into 1/4 inch pieces

1/2 red bell pepper, finely diced

1 large shallot, minced

1 Tablespoon chopped fresh tarragon or

1 teaspoon dried

1/4 cup olive oil

2 Tablespoons white wine vinegar

3/4 cup crumbled Gorgonzola cheese

3 Tablespoons chopped toasted walnuts (optional)

Salt and pepper to taste

4 heads Belgian endive, separated into spears

Directions:

Bring a small amount of water to a boil in a sauce pan. Add the green beans.Cook for 4 minutes or until tender; drain. Cover with cold water; drain. Cut the green beans crosswise into thin slices.Combine the green beans, chicken, red pepper, shallot and tarragon in a bowl and mix well. May be prepared to this point and stored, covered, in the refrigerator for 1 day in advance.Combine the olive oil and wine vinegar in a saucepan. Bring to a simmer, swirling the pan occasionally. Stir in the cheese. Pour over the green bean mixture, tossing to coat. Stir in the walnuts. Season with salt and pepper.Chill, covered, for 30 minutes to 8 hours.Shape 2 teaspoons of the green bean mixture into a ball; press into the stem end of an endive spear. Repeat the procedure with the remaining endive spears and green bean mixture.Arrange the endive spears in a spoke formation on a serving platter.

Note: Dice refers to cutting into cubes about 1/4 inch in size.

Yields: 30 appetizers

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.

Easy Chicken Casserole 28-11-2014

Easy Chicken Casserole
  
Ingredients

2 cups cooked chicken, cubed
9 ounces frozen mixed vegetables, slightly thawed
2 cups elbow macaroni,uncooked
1 cup American cheese,shredded
10-3/4 ounces condensed cream of celery soup
2 cups water
1/2 cup plain bread crumbs
2 tablespoons margarine or butter, melted

Directions

In large bowl, combine all casserole ingredients; mix well. Pour Into ungreased 8-inch square (1-1/2 quart) baking dish. Cover tightly; refrigerate 8 hours. Heat oven to 350°F. In small bowl, combine topping ingredients; mix well. Stir casserole; sprinkle with topping of 1/2-cup bread crumbs and 2 tablespoons margarine or butter, melted.. Bake at 350°F. for 45 to 55 minutes or until bubbly and golden brown.

Yeld: 6 servings

Casseroles, Chicken, Easy recipes

Recipes: Herbed Roast Chicken

Recipes: Herbed Roast Chicken

Ingredients

1 roasting chicken (3.5 to 4 lbs, 1.5 to 1.8 Kg)
Salt and freshly ground pepper to taste
4 - 6 cloves garlic, peeled and gently crushed
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 lemon, cut into wedges
3 Tbs (45 ml) olive oil


Directions

Season the inside of the chicken with salt and pepper.  Place the garlic, herbs, and lemon wedges in the cavity.  Truss the chicken and place in a lightly greased roasting pan.  Drizzle with the olive oil and rub it into the skin of the chicken.  Place the pan in the center of a preheated 425F (220C) oven.  Baste with the accumulated pan juices every 10 to 15 minutes until the chicken is done, about 80 to 90 minutes.  The chicken is done when the juices run clear when the thickest part of the thigh is pricked with a knife.  Remove the chicken from the oven and allow to rest 10 minutes before carving.

Serves 4 to 6.

Aegean Chicken 24-10-14

 
Aegean Chicken

Ingredients:

4 boneless skinless chicken breasts
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 (6-ounce) jar marinated artichoke hearts
2 to 4 Tablespoons olive oil
2 Tablespoons butter
8 ounces mushrooms, cut into quarters
1 (16-ounce) can diced tomatoes
2 garlic cloves
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon pepper
3 Tablespoons dry sherry
1 cup drained black olives

Directions:

Cut each chicken breast into 2 to 3 pieces. Pound the chicken about 1/4 inch thick between sheets of waxed paper with a meat mallet. Coat the chicken with a mixture of the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Drain the artichokes, reserving the marinade. Heat the reserved marinade and olive oil in a saute pan over medium heat. Brown the chicken lightly in the olive oil mixture in the pan. Spoon the chicken into a 9x13-inch baking dish, reserving the pan drippings. Add the butter to the reserved drippings. Heat until the butter melts. Stir in the mushrooms.
Saute for 3 minutes. Remove the mushrooms to a bowl. Add the undrained tomatoes, garlic, 1 teaspoon salt, oregano, basil and 1/4 teaspoon pepper to the saute pan. Simmer for 10 minutes, stirring occasionally. Pour the tomato mixture over the chicken. Drizzle with the sherry. Bake at 350 degrees for 15 minutes.
Add the artichokes and olives to the mushrooms and mix gently. Add the artichoke mixture to the chicken mixture and mix well. Bake for 10 minutes longer or until bubbly. Spoon over hot cooked brown or white rice. May be prepared in advance and stored, covered, in the refrigerator. Bring to room temperature and bake as directed.

Servings: 4 - 6

Recipes: Birds of Paradise 28-09-2014

Birds of Paradise

Ingredients:

1 egg
1 Tablespoon milk
4 (6-ounce) boned, skinned chicken breasts
1 cup grated Parmesan cheese
1/4 cup butter
3/4 cup dry sherry
green grapes
toasted pecans

Directions:

Preheat an electric skillet to 300 degrees. Beat egg and milk together. Dip chicken in this mixture and coat thoroughly with cheese. Melt butter in skillet and brown chicken on each side. Pour sherry over each chicken piece. Cover skillet and reduce heat to 225 degrees. Cook chicken 30 to 40 minutes. Serve chicken on a bed of rice garnished with green grapes and toasted pecans. Sauce in pan can be served as it is or thickened as desired.

Note: Large amounts of chicken can be prepared ahead and frozen. Thaw, reheat in skillet, and add sherry.

Servings: 4

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

Easy Chicken Divan Recipe

Easy Chicken Divan Recipe

Ingredients:

2 packages frozen broccoli, or 1 bunch fresh broccoli
2 cups sliced, cooked chicken (about 3 large chicken breast halves)
2 cans condensed cream of chicken soup
1 cup mayonnaise
1 teaspoon lemon juice
1/2-1 teaspoon curry powder
1/2 cup grated, sharp, processed cheese
1/2 cup soft bread crumbs
1 Tablespoon melted butter
Pimiento strips

Directions:

Cook broccoli in boiling, salted water until tender; drain.  Arrange stalks in greased 11-1/2 inch x 7-1/2 inch x 1-1/2 inch pyrex baking dish with flowerets facing outward.  Place chicken on top of broccoli.  Combine soup, mayonnaise, lemon juice and curry powder; pour over chicken.  Sprinkle with cheese.  Combine crumbs and butter; sprinkle over all.  Bake at 350 degrees for 25-30 minutes, or until thoroughly heated.  Garnish with pimiento strips.

Serves: 4 - 6

ITALIAN CRUSTED CHICKEN 02-06-2014

ITALIAN CRUSTED CHICKEN

Ingredients

4 skinless chicken breasts
Lawry’s coarse garlic salt with parsley

1 cup flour
¼ cup grated Parmesan Cheese
¼ teaspoon paprika
1 teaspoon salt
½ teaspoon ground black pepper

Mild olive oil for frying
Parsley sprigs for garnish

Directions

Rinse chicken breast in cold water and pat dry. Cut each chicken breast in half for smaller portions if desired. Sprinkle chicken liberally with garlic salt. Combine the flour, cheese, paprika, salt and pepper in a shallow bowl. Coat chicken on both sides with the flour mixture. In a large saucepan, fry chicken in olive oil over medium heat 4 to 5 minutes on each side. Place lid on pan and turn heat to medium low. Let chicken steam for about 8 minutes. Transfer to platter and garnish with parsley sprigs. This dish is best served hot and crunchy.

Serves 4 to 6.

Palos Verdes Chicken Pie 30-04-2014

Palos Verdes Chicken Pie

Ingredients:

4 Tablespoons butter
4 teaspoons flour
1 cup chicken broth
1/2 cup diced carrots, peeled
1/2 cup green peas
2 chicken breast halves, skinned, cooked and diced
1/8 teaspoon dried thyme
Salt and Pepper to taste

Ingredients for Biscuit Dough:

3/4 cup flour
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon baking powder
2 Tablespoons butter, cut into pieces
1 Tablespoon grated Parmesan cheese
1/2 cup milk or half and half

Directions:

Preheat oven to 375 degrees.
Melt butter in a medium pan and stir in flour. Stir in broth and cook over low heat until mixture is smooth and thickened, about 5 minutes. Stir in carrots, peas and chicken. Add thyme and season well with salt and pepper. Remove from heat and set aside.
Prepare Biscuit Dough: Place flour, sugar, salt and baking powder in a bowl and stir to mix well. Cut in butter until crumbly. Add cheese. Pour in milk and stir briefly until batter is sticky and holds together.
Spoon half of chicken mixture into buttered 1-quart casserole. With spoon, drop half of dough over chicken. Cover with remaining chicken mixture and top with remaining dough.
Bake until golden brown, about 30 – 40 minutes.

Note: Easier and more elegant that a chicken pot pie, this marvelous dish alternates layers of tender biscuit dough with creamy chicken and vegetables.

Serves: 2

Chicken Kisses 11-04-2014

Chicken Kisses 

Ingredients:

4 breasts of chicken, boned
4 ounces cream cheese
2 Tablespoons milk
4 green onions, sliced
1/2 teaspoon lemon pepper
4 ounces sliced almonds, blanched
1 can refrigerated crescent roll dough
4 Tablespoons butter, melted
4 Tablespoons bread crumbs

Directions:

Preheat oven to 350 degrees. Poach chicken breasts in water until just tender. Cool and cut into small cubes. Beat together cream cheese, milk, green onions and lemon pepper. Add chicken cubes and almonds. Separate crescent rolls into 4 sections. Press 2 triangles together to form 4 squares. Put 1/4 chicken mixture in the center of each square. Pick up the 4 corners and twist at the top to seal. Dip into melted butter, then bread crumbs. Place on cookie sheet and bake for 15-20 minutes.

Note: May be made several hours ahead, covered tightly with plastic wrap and refrigerated.

Serves: 4

SANTA FE STYLE CHICKEN 10-04-2014

SANTA FE STYLE CHICKEN

Ingredients:

1 16-ounce package Rotini pasta, uncooked
4-5 quarts water

1/2 cup grated Parmesan cheese
1/2 cup cooked yellow corn kernels
1/3 cup chopped cilantro
1/4 cup chopped green onion
2 tablespoons diced red bell pepper
2 tablespoons diced green bell pepper
1 chicken breast fillet, cooked and diced

Dressing:

1 1/4 cups V-8 juice
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons chili powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions:

Prepare the pasta by bringing 4-5 quarts of water to a rolling boil in a large saucepan. Add pasta to the pan, and when water begins to boil again, cook for 8-11 minutes. Pasta should be al dente, or mostly tender but with a slight toughness in the middle. Whisk all of the dressing ingredients together in a small bowl. Cover and chill the dressing until you’re ready to use it. When pasta is done, pour it into a large bowl. Add the dressing, then toss. Add the remaining ingredients to the pasta, and toss until combined. Cover and chill for several hours before serving.

Yield: 8 Servings

Category: Pasta
 

Chicken Breasts in Caper Cream Sauce 01-04-2014

Chicken Breasts in Caper Cream Sauce

Ingredients

4 boneless, skinless chicken breast halves
1 teaspoon lemon pepper
1 teaspoon salt
1 teaspoon dried dill weed
1 teaspoon garlic powder
3 tablespoons butter
1/2 cup whipping cream
2 tablespoons capers, drained and rinsed

Directions

Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

Nutritional Information

Amount Per Serving  Calories: 313 | Total Fat: 21.2g | Cholesterol: 132mg