Post by carnation037 on Jan 17, 2003 15:15:15 GMT -6
from today's newsletter:
Lemon Baked Chicken
1 broiler-fryer chicken, about 2 lb.,quartered 1 tsp. garlic salt 2 tsp. paprika 1/2 tsp. oregano 1/3 c. lemon juice 1/2 c. water
Wash chicken; pat dry. Arrange in a baking dish, skin side down. Sprinkle with paprika, garlic salt, and oregano. Combine lemon juice and water; pour over chicken. Bake uncovered for 30 minutes, turn the chicken over and baste every 5-10 minutes for 25 minutes. You can either use the juice from the pan as an au jour over your chicken dinner or make a gravy from it.
Post by carnation037 on Jan 17, 2003 15:18:48 GMT -6
From today's newsletter:
Lemon'n Garlic Chicken
2 - 2 1/2 lbs. chicken, quartered 1 lg. clove garlic, crushed 1/2 tsp. salt 2 tsp. rosemary leaves Dash of black pepper 1 tsp. lemon rind 1/3 c. lemon juice 1/2 c. water
Rinse chicken, pat dry. Place in shallow pan, skin side down. Combine garlic, salt, rosemary, pepper and lemon rind Sprinkle over chicken. Pour lemon juice and water over all. Bake, uncovered in preheated 400 degree oven for 30 minutes. Turn quarters. Baste. Continue baking about 25 to 30 minutes or until tender. Makes 4 servings, 196 calories.
Post by carnation037 on Jan 17, 2003 15:20:57 GMT -6
From today's newsletter:
Chicken and Mushrooms
14 oz. can mushrooms 2 chicken breasts 1/4 c. lemon juice Dash each of paprika, garlic salt and seasoned pepper
Spray bottom of casserole with vegetable cooking spray. Add mushrooms. Place chicken breasts on top; add lemon juice, paprika, garlic salt and seasoned pepper. Cover. Bake at 375 degrees for 40 to 45 minutes or until chicken tests done. Yields 2 servings.
Post by carnation037 on Jan 17, 2003 20:30:20 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Today at 8:12pm » <br>... Active time: 1 1/2 hr Start to finish: 2 hr
Chicken Parmesan Heros
3 tablespoons olive oil 1 small onion, finely chopped 2 garlic cloves, chopped 2 (28-oz) cans whole tomatoes in purée, puréed in a blender until smooth 2 teaspoons salt 3/4 teaspoon black pepper 6 skinless boneless chicken breast halves (2 lb total) 2 cups all-purpose flour 3 1/2 cups fine fresh bread crumbs (from firm white sandwich bread), lightly toasted 1 cup finely grated Parmigiano-Reggiano (3 oz) 5 large eggs, lightly beaten 2 cups vegetable oil 4 (12-inch-long) loaves Italian bread, halved lengthwise 1 lb fresh mozzarella, thinly sliced
Make tomato sauce: Heat olive oil in a 4- to 5-quart heavy saucepan over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Add tomato purée, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, until slightly thickened, about 30 minutes.
Prepare chicken: Gently pound chicken breasts to 1/3-inch thickness between 2 sheets of plastic wrap using a flat meat pounder or a rolling pin. Season with salt and pepper. Stir together flour, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a shallow bowl, then stir together bread crumbs and Parmigiano-Reggiano in another shallow bowl. Dredge chicken slices in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in bread crumbs until evenly coated. Transfer chicken to sheets of wax paper, arranging slices in 1 layer.
Preheat oven to 400°F. Heat vegetable oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then Fry chicken 3 pieces at a time, turning over once, until golden brown and just cooked through, about 6 minutes per batch. Transfer with tongs to paper towels to drain.
Arrange bottom halves of bread loaves on a large baking sheet and tops on another large baking sheet, all with cut sides up. Spread 1/4 cup tomato sauce on each top and bottom. Divide chicken between bottom halves. Top each (open-faced) sandwich with 1/4 cup tomato sauce and one fourth of mozzarella. Bake open-faced sandwiches in lower third of oven until cheese melts, about 3 minutes. When cheese begins to melt, put tops of loaves in upper third of oven and bake until edges are golden, 3 to 4 minutes (watch tops closely; they burn easily). Put tops on bottoms to make sandwiches, then slice into serving pieces.
Cooks' note: • Tomato sauce can be made 3 days ahead and chilled, covered. Reheat before using. Makes 4 servings.
Post by carnation037 on Jan 17, 2003 21:10:08 GMT -6
Linguine With Turkey Sausage and Pesto
Cooking spray 2 Tbsp. olive oil 3/4 pound turkey sausage 1 red bell pepper, diced 6 oz. mushrooms, sliced 4 green onions, sliced thin 1 pound linguine 1/2 cup pesto sauce 1/2 cup parmesan cheese Salt and pepper to taste Parmesan cheese, grated Fully cook turkey sausage by frying in a pan with cooking spray. Allow to cool slightly and slice into 1/2 inch medallions.Cook pasta until al dente. Drain, keep warm. Heat oil in skillet over medium high heat. Add all vegetables and saute until soft, about seven minutes. Add turkey, pasta, pesto and 1/2 cup parmesan cheese; toss to combine. Season with salt and pepper. Garnish with additional parmesan cheese.Makes four servings. This recipe also works well with regular Italian sausage.
Post by carnation037 on Jan 17, 2003 21:19:55 GMT -6
Baked Chicken Pineapple
1 teaspoon dried rosemary, crushed salt and pepper 3 to 4 pounds chicken parts or split breasts 10 to 12 green onions, thinly sliced 1 cup pineapple juice 2 teaspoons finely chopped candied ginger 4 slices pineapples, halved
Combine the salt, pepper, and rosemary; rub the chicken parts thoroughly. Place the chicken in a shallow baking pan and sprinkle with the chopped green onions. Mix the pineapple juice and candied ginger and pour over all. Bake, uncovered, in a 375° oven for about 45 to 55 minutes, or until chicken is done. Baste with juices several times. About 10 to 15 minutes before the chicken is done, arrange the pineapple slices on chicken pieces. Serves 4 to 6.
Post by carnation037 on Jan 17, 2003 21:22:08 GMT -6
3 whole chicken breasts (about 1 lb. ea.), split 2 tablespoons butter or margarine, melted 1 can (20 oz.) pineapple chunks in natural juice, undrained 1/4 cup maraschino cherries, halved (optional) 1 envelope Lipton Recipe Secrets Onion Recipe Soup Mix
On heavy-duty foil in shallow baking pan, arrange chicken brushed with butter. Broil 10 minutes or until lightly browned on both sides. Reduce oven to 350 degree. In medium bowl, combine remaining ingredients pour over chicken. Fold foil, sealing edges airtight with double fold. Bake 45 minutes or until chicken is done. Make about 6 servings.
Post by carnation037 on Jan 17, 2003 21:22:53 GMT -6
1/2 cup soy sauce 1/4 teaspoon oil 1/2 cup water (or use some pineapple juice with, the water) 1 clove garlic, minced 1 package sweet 'n Low® sweetener 1/4 cup wine vinegar 1/4 cup sherry 3 boned chicken breasts, cut in 1" chunks 1 8(oz) pkg pineapple chunks 3 medium apples, cubed
Combine soy sauce, oil, water (or pineapple juice and water), garlic, Sweet 'n Low, wine vinegar, and sherry. Add chicken, pineapple, and apple. Marinate for 15 minutes. Alternate chicken, pineapple and apple on skewers. Broil approximately 15 minutes, basting occasionally with marinade. Serve with marinade for dipping. Serves 4.
Post by carnation037 on Jan 17, 2003 21:23:31 GMT -6
Sweet and Sour Chicken
1 chicken cut into pieces , or a package of chicken parts. 1 jar of Smuckers orange - apricot preserves 1 bottle of Wishbone Russian salad dressing 1 pkg. Of dry Lipton onion soup pineapple rings and marachino cherries
Mix together all ingredients except cherries and pineapple rings. Pour over chicken parts . Garnish with pineapple rings and cherries. Bake, covered , for 45 minutes,and uncovered for another 45 minutes. Nice served over rice-white or brown , add green peas to the rice if you`d like. I keep a frozen bag of peas handy so I can microwave them and use as needed. The sauce is nice on the rice.
Post by carnation037 on Jan 17, 2003 21:27:18 GMT -6
Beer-Battered Chicken Strips
1 large egg 3/4 cup beer 1 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon salt ground black pepper 3 chicken breast halves; skinless, boneless 1 1/4 cups vegetable oil
Beat the egg lightly with a whisk. Beat in the beer, then the dry ingredients, whisking until smooth. Cover and let stand for 25 to 30 minutes before using. Cut chicken breasts in half lengthwise. Heat oil in 10-inch skillet over a medium-high heat until oil reaches desired temperature of 360 degrees (or use deep fryer). Using tongs to hold chicken strips, dip in batter; allow excess to drip off. Remove and carefully lower, one by one, into the hot oil. After about 1 minute, turn the strips. Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes. Transfer to to a paper towel lined tray. Pat more towels on top to absorb excess oil. Serve immediately with barbecue sauce or sweet and sour sauce. Serves 3 to 4.
Post by carnation037 on Jan 17, 2003 21:28:33 GMT -6
Brie-Stuffed Chicken Breasts
2 tablespoons olive oil 1 medium onion -- chopped 1 Granny Smith apple, cored, coarsely chop 1 teaspoon dried thyme 1 teaspoon salt 1/2 teaspoon pepper 3/4 cup apple cider 4 ounces Brie cheese, rind removed, cut into chunks 4 medium chicken breast halves, on the bone, with skin (2 lbs)
Heat oil in medium size nonstick skillet over medium heat. Add onion; cook until very tender, about 8 minutes. Add apple, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup cider; cook until apples are tender, about 5 minutes. Remove from heat. Let cool slightly; Stir in Brie. Divide stuffing into 4 equal portions. Heat oven to 400°.<br>Run fingers under breast skin to separate from flesh. Put one-fourth of the stuffing under the skin of each breast; press gently to distribute filling evenly. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in 13 x 9 x 2-inch baking dish. Bake in 400 degree oven until no longer pink near bone, 35 minutes. (180 degrees on instant-read meat thermometer). Remove chicken to platter; keep warm. Prepare sauce: Skim fat from baking dish. Scrape drippings into small saucepan. Heat over medium heat. Add remaining 1/2 cup apple cider; cook to reduce by half. Stir in remaining 1/2 teaspoon thyme and 1/4 teaspoon salt. Spoon over chicken. Serves 4.
Post by carnation037 on Jan 17, 2003 21:34:38 GMT -6
Saucy Spiced Sesame Chicken
4 to 5 pounds chicken parts 1/2 cup sesame seeds 1/4 cup vegetable oil 1 tablespoon sesame oil 1/4 cup finely chopped onion 2 teaspoons salt 1/2 teaspoon ground ginger 1/2 teaspoon ground cardamom 1 large clove garlic, minced For Sauce 1 tablespoon cornstarch 1 cup water
Wash chicken pieces and pat dry. Put chicken pieces, skin side down, into a shallow broiler pan. Combine sesame seeds, vegetable oil, sesame oil, chopped onion, salt, ginger, cardamom, and minced garlic in a separate bowl. Brush some of the sesame seed mixture on the chicken. Bake chicken at 350°<br>for 30 minutes, basting frequently with sesame seed mixture. Turn and continue to bake and baste for another 30 minutes. Put under broiler to brown, turning once. Serve with sauce made from pan juices, instructions below. Sesame Chicken Sauce Remove chicken pieces from pan. Blend 1 tablespoons of cornstarch with 1 cup of water. Stir cornstarch mixture into pan drippings. Cook, stirring, until sauce is thickened. Serves 4.
Post by carnation037 on Jan 17, 2003 21:46:16 GMT -6
Chicken Breasts with Chipped Beef
4 chicken breasts, boned and halved 8 strips bacon 1/2 pint sour cream 1 can cream of mushroom soup 1 jar chipped beef Wrap 1 strip of bacon around rolled half of chicken breast; repeat with remaining halves. Line a large casserole/baking dish with the cut up chipped beef. Place the 8 chicken breast halves on the chipped beef. Combine sour cream and soup; pour over the chicken. Cook uncovered for 3 hours at 300 degrees F. Serves 8.
Post by carnation037 on Jan 17, 2003 21:47:52 GMT -6
Quick Chicken Tenders
1 pound chicken, cut into strips Greek seasoning 1/4 cup white wine 2 tablespoons spicy brown mustard Italian seasoned bread crumbs Sprinkle chicken strips lightly with Greek seasoning. Prepare a cookie sheet with foil sprayed with non-stick cooking spray. Mix coating of wine and mustard and dip chicken pieces. Roll in bread crumbs. Place on cookie sheet. Preheat oven to 500 degrees; put chicken in and bake 10 minutes. Very good! Serves 4.
Post by carnation037 on Jan 17, 2003 22:34:16 GMT -6
Broiled, Butterflied Chicken
1 1/2 teaspoons black peppercorns 4 garlic cloves, minced 1/2 teaspoon kosher salt 1 lemon, zested Extra virgin olive oil Onions, carrots and celery cut into 3 to 4-inch pieces 3 to 4-pound broiler/fryer chicken 1 cup red wine 8 ounces chicken stock 2 to 3 sprigs thyme Canola oil
Position the oven rack 8 inches from the flame/coil and turn broiler to high. Crack peppercorns with a mortar and pestle until coarsely ground. Add garlic and salt and work well. Add lemon zest and work just until you can smell lemon. Add just enough oil to form a paste. Check out your refrigerator for onions, carrots and celery that are a little past their prime. Cut vegetables into pieces and place in a deep roasting pan. Place chicken on a plastic cutting board breast-side down. Using kitchen shears, cut ribs down one side of back bone and then the other and remove. Open chicken like a book and remove the keel bone separating the breast halves by slicing through the thin membrane covering it, then by placing two fingers underneath the bone and levering it out. Turn chicken breast-side up and spread out like a butterfly by pressing down on the breast and pulling the legs towards you. Loosen the skin at the neck and the edges of the thighs. Evenly distribute the garlic mixture under the skin, saving 2 teaspoons for the jus. Drizzle the skin with oil and rub in, being sure to cover the bird evenly. Drizzle oil on bone side of chicken as well. Arrange bird in roasting pan, breast up, atop vegetables. Place pan in oven being sure to leave the oven door ajar. Check bird in 10 minutes. If the skin is a dark mahogany, hold the drumstick ends with paper towels and flip bone-side up. Cook 12 to 15 minutes or until the internal temperature reaches 165 degrees. Juices must run clear. Remove and place chicken into a deep bowl and cover loosely with foil. Tilt pan so that any fat will pool at corner. Siphon this off with a bulb baster. (This fat is great in vinaigrettes). Set pan over 2 burners set on high. Deglaze pan with a few shots of red wine and scrape brown bits from bottom using a carrot chunk held with tongs. Add chicken stock, thyme, the remaining garlic paste and reduce briefly to make a jus. Strain out vegetables and discard. Slice chicken onto plates or serve in quarters. Sauce lightly with jus and serve. Makes 4 - 6 servings.
Post by carnation037 on Jan 18, 2003 0:30:16 GMT -6
Grilled Chicken and Sun-Dried Tomato Subs
6 boneless, skinless chicken breast halves 2 tablespoons olive oil salt and ground black pepper to taste 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes 1 (8 ounce) jar sun-dried tomatoes, packed in oil - drained, oil reserved 1 (4 ounce) can sliced black olives, drained 6 hoagie rolls, split lengthwise
Preheat an outdoor grill for medium high heat, and lightly oil grate. Lightly pound chicken to flatten. Trim excess fat from edges. Brush lightly with olive oil, then season both sides of chicken with salt, pepper, garlic powder, onion powder, oregano and red pepper to taste; set aside. In a medium bowl, combine the sun-dried tomatoes, olives, and about 2 1/2 tablespoons oil from the tomatoes. Season with salt and pepper to taste; set aside. Place chicken on preheated grill, and cook for 10 to 12 minutes, turning in different directions while cooking to get cross-hatch grill marks. Place cooked chicken on rolls, and top each with a heaping tablespoon of tomato mixture.
Post by carnation037 on Jan 18, 2003 0:31:08 GMT -6
Lime Chicken Soft Tacos
1 1/2 pounds skinless, boneless chicken breast meat - cubed 1/8 cup red wine vinegar 1/2 lime, juiced 1 teaspoon white sugar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 green onions, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 10 (6 inch) flour tortillas 1 tomato, diced 1/4 cup shredded lettuce 1/4 cup shredded Monterey Jack cheese 1/4 cup salsa
Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.
Post by carnation037 on Jan 18, 2003 0:33:47 GMT -6
Spicy Rice, Chicken + Beef Tips
2 tablespoons margarine 1 large onion, chopped 1 large green bell pepper, chopped 1 red bell pepper, chopped 2 habanero peppers, chopped 3 pounds sirloin tips, thinly sliced 3 boneless skinless chicken breasts, cut into bite-size pieces 1 tablespoon seasoned salt 3 tablespoons vegetable oil, divided 4 cups uncooked long grain rice 4 cubes chicken bouillon 8 cups water 1 teaspoon garlic powder salt and ground black pepper to taste
Heat the margarine in a large heavy skillet. Saute the onion, green pepper, red pepper and habanero peppers until onion is soft and translucent. Remove from skillet and set aside. Rub the beef and chicken with seasoned salt. Heat 1 tablespoon oil in the skillet, and fry the meat until browned. Remove from heat and set aside. Heat 2 tablespoons oil in a large heavy skillet. Fry the uncooked rice, stirring occasionally until lightly browned. Stir in water and bouillon. Stir in peppers and meat. Season with garlic powder, salt and pepper. Cover, and simmer for 20 to 25 minutes, or until rice is tender. Makes 10 servings.
Post by snflwr8351 on Jan 18, 2003 18:19:17 GMT -6
1 chicken, cut up 1 envelope onion soup mix TEXT(Lipton)TEXT 1 can mushroom soup 28 oz. can diced tomatoes 1 c. chicken broth 4 c. hot cooked rice
Place chicken in greased, shallow pan. Sprinkle with onion soup mix. Blend mushroom soup and chicken broth; pour over chicken. Add tomatoes. Cover and bake at 375 degrees for 1 hour or until tender. Serve over rice.
Post by carnation037 on Jan 18, 2003 19:12:49 GMT -6
Chicken in Sherry
4 boneless, skinless chicken breasts 1 can cream of celery soup, undiluted 2 thinly sliced celery stalks 1 c. sour cream 1/3 c. dry sherry or white wine 1 tsp. Worcestershire sauce dash garlic salt 1/4 c. melted butter 1/2 tsp. salt
Place chicken breasts in a baking dish. Combine remaining ingredients and stir to mix well. Pour over chicken. Bake at 350 for about 1 1/2 hours. Cover with foil if the dish appears to brown too quickly. Serve over rice or noodles. Serves 4.
Post by carnation037 on Jan 18, 2003 19:18:21 GMT -6
Chicken with Crabmeat Stuffing
8 boneless, skinless chicken breasts salt and pepper
1 c. packaged herb stuffing mix 1 beaten egg 1 10 3/4oz. can cream of celery soup 1/4 c. finely chopped green pepper 1 tbsp. lemon juice 2 tsp. Worcestershire sauce 1 tsp. prepared yellow mustard 1/2 tsp. salt 1 6oz. can crabmeat, picked over 1/4 c. butter
1/2 tsp. onion powder salt and pepper, to taste
Flatten chicken breasts between 2 sheets of waxed paper. Sprinkle with salt and pepper. Mix herb stuffing with egg, half of the condensed soup, green pepper, lemon juice, Worcestershire sauce, mustard, the 1/2 tsp. salt, and crabmeat. Spoon some of the mixture on top of each chicken breast. Roll and secure with toothpicks. Saute breasts in butter. Arrange in a greased baking dish. Cover and bake at 350 for 15 minutes. Combine the other half of soup, onion powder and salt and pepper to tastes. Pour over chicken. Cover and continue baking until tender, about 15 minutes. Serves 6 to 8.
Post by carnation037 on Jan 18, 2003 19:19:37 GMT -6
Country Captain Chicken
1 broiler chicken, cut in parts 4 slices bacon 1/2 teaspoon salt 1/2 teaspoon pepper 3/4 cup chopped celery 1 medium onion, chopped 1 green bell pepper, chopped 2 cloves garlic, minced 2 cups fresh tomatoes, chopped 2 teaspoons Madras curry powder 1/2 teaspoon thyme leaves 1 cup chicken broth, hot 1/2 cup currants or raisins 1 tablespoon chopped fresh parsley 1/2 cup slivered toasted almonds
In Dutch oven or deep frying pan, cook bacon until crisp. Remove bacon to paper towels to drain; crumble and set aside. Add chicken parts to the pan; cook for about 15 minutes, turning, or until browned. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon of pepper; transfer to an ovenproof dish and keep warm. To pan drippings, add celery, onion, bell pepper, and garlic; cook, stirring, until onion is transparent, about 5 minutes. Add tomatoes, curry powder, thyme and 1/2 teaspoon of salt. Bring to a boil, reduce heat, cover and simmer for about 10 minutes. Place currants in a small bowl, pour hot chicken broth over them; let stand for 20 minutes or until plump. Return chicken to the pan; cover and cook for 20 minutes. Add currants and broth; cover and cook for another 10 minutes or until chicken is done. Sprinkle with parsley, crumbled bacon and toasted almonds. Serve on rice. Serves 4.
Post by carnation037 on Jan 18, 2003 19:22:32 GMT -6
Easy Chicken Parmesan
8 boneless chicken breasts, pounded to 1/2 inch thickness 2 egg 1 c. milk Italian bread crumbs butter or oil 8 slices Mozzarella cheese, plus some extra 1 28oz. can Hunts roasted onion + garlice spaghetti sauce Parmesan cheese
Mix the egg and milk together. Dip the chicken breasts in milk/egg mixture and then in bread crumbs. Brown on both sides in butter or oil until golden. Set aside in baking dish. Place a slice of Mozzarella cheese each breast. Pour the spaghetti sauce over all. Sprinkle with Parmesan cheese, and place a little more Mozzarella on top. Bake for 30 minutes or until bubbly. Serve with garlic bread and a nice green salad. Serves 8.
Post by carnation037 on Jan 18, 2003 19:26:55 GMT -6
4 chicken breasts 1 1/2 cup buttermilk, divided 3/4 cup flour 1/2 t. salt 1/4 t. pepper 1/4 cup butter 1 can cream of chicken or celery soup
Combine flour, salt and pepper. Dip chicken into 1/2 cup buttermilk. Roll in flour, salt and pepper mixture. Melt butter (or margarine) in a baking pan. Place chicken in pan. Bake at 425 uncovered for 30 minutes. Turn and bake 15 minutes more. Turn breasts again. Pour 1 cup buttermilk and soup mixed together over chicken. Bake 15 minutes more.
Post by carnation037 on Jan 18, 2003 22:56:58 GMT -6
Chicken with Rhubarb Relish
Relish: 3 cups diced rhubarb 3/4 cup sugar 1 tablespoon grated orange zest 1 cup orange juice 1 or 2 jalapeno peppers, seeded and chopped 2 shallots minced
Place all ingredients in a medium saucepan. Bring to a boil, then reduce the heat and simmer, stirring every so often, for about 10 minutes or until mixture thickens. Cool. Preheat oven to 375°F or your grill.
Chicken: 6 boneless, skinless chicken breasts salt and pepper 1 tablespoon fresh lemon juice olive oil
Sprinkle chicken with salt and pepper. Brush with lemon juice and oil. Bake/grill about 6 minutes per side. Serve with rhubarb relish. Serves 6.
Post by carnation037 on Jan 18, 2003 22:57:40 GMT -6
Baked Chicken And Rhubarb
3 lb. chicken breasts and thighs or 1 whole chicken cut up 2 c. diced rhubarb (1/2-inch pieces) 1/3 c. sugar 1 1/2 Tbsp. cornstarch 1 1/2 c. water 2 tsp. lemon juice 1/4 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg rice for serving
Combine cornstarch, sugar, rhubarb and water in a saucepan. Cook and stir over medium heat until mixture boils. Cook until clear and thickened, about 2 minutes. Add lemon juice. Cool. Place chicken in a shallow baking dish. Brush with butter and sprinkle with salt. Bake uncovered in 375°F oven for 30 minutes. Spoon rhubarb sauce over chicken. Sprinkle with spices. Return to oven and bake 20 minutes longer. Serve immediately with sauce spooned over chicken and hot cooked rice. Yields 4 to 6 servings.
Post by carnation037 on Jan 19, 2003 3:16:57 GMT -6
4 boneless chicken breasts 1 pkg. dried Italian salad dressing mix 1 small onion, sliced 1 clove garlic, minced 2 T. melted butter (optional) 1 can Cream of Chicken soup 8 oz. cream cheese (you can use low-fat) 1/2 C. chicken broth (optional)
Lay chicken in 4 qt. or larger crockpot. Sprinkle with Italian dressing mix, pour melted butter over. Sprinkle onions & garlic over all. Cook on low 4-5 hours. About 45 minutes before you're ready to eat, remove the chicken & set aside (I discard sliced onions). Add the cream cheese & soup to crockpot, stirring occassionally until smooth. While the cream cheese is melting, cut the chicken into bite-sized pieces. Once the cream cheese & soup are smooth, add cut-up chicken back to the crockpot. Thin with chicken broth, if desired. Serve over fettucine, rice or mashed potatoes. ***you can also use 3 lbs. of chicken pieces instead of chix breasts - cook 6 hrs.)
Post by carnation037 on Jan 19, 2003 15:12:49 GMT -6
Grilled Spicy Turkey Tenderloin
1 tsp. chill powder 1 tsp. cumin 1 tsp. salt 1/4 tsp. cayenne pepper 1 lb. turkey tenderloins 1/3 cup chopped onion 1 jalapeno pepper, seeded and minced 2 tsps. olive oil 1 can (1 15 oz.) black beans, rinsed and drained 1 can (8 ¾ oz.) corn, drained 1/3 cup chopped tomato 2 tbsps. fresh cilantro, chopped 1 lime, quartered
In small bowl, combine chill powder, cumin, salt and cayenne pepper; sprinkle half of this mixture over turkey. Preheat grill for direct heat cooking. Grill meat for 16-20 minutes, or until no longer pink in center and meat thermometer in center reads 160°. Turn meat to stand for 10 minutes before serving. In a medium, non stick skillet over medium high heat, saute onion and jalapeno pepper in oil for 2-3 minutes, until onion softens. Add beans, corn, tomatoes, remaining chill powder, cumin, salt, cayenne pepper and cilantro. Cook for 25-30 minutes, until mixture is heated through. When serving, squeeze a lime wedge on each piece.