Recipe Journal
 Poultry
| Almond Yogurt Chicken Bombay |
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Ingredients
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4 chicken leg-thigh combinations
1/2 cup lemon
juice
2 garlic cloves, minced
2 teaspoons coriander
2 teaspoons
freshly grated ginger
1 teaspoon cumin
1 teaspoon dried crushed red
pepper flakes
1/4 teaspoon salt
1 teaspoon vegetable oil
Almond
Yogurt Sauce (recipe follows)
Cilantro sprigs
Small red chili peppers
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Directions
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1) In a zip-lock plastic bag, mix together lemon juice,
garlic, coriander, ginger, cumin, red pepper and salt. Remove 2 tablespoons of
mixture and set aside. Place chicken in plastic bag, seal and shake to coat.
Marinate in refrigerator 30 minutes.
2)Remove chicken from marinade; drain.
Place chicken, skin side up, on rack in jelly roll pan. Add vegetable oil to
reserved marinade and brush on chicken.
3) Bake, brushing occasionally with
reserved marinade, in 400°F. oven 40 minutes or until fork can be inserted in
chicken with ease.
4) To serve, place chicken on serving platter and garnish
with cilantro sprigs and red chili peppers. Serve Almond Yogurt Sauce in
separate bowl for spooning over chicken.
Almond Yogurt Sauce: In small
bowl, mix together 1/3 cup plain yogurt, 2 tablespoons minced green onion, 2
tablespoons chopped toasted almonds, 1/2 teaspoon coriander and 1/2 teaspoon
dried crushed red pepper flakes. Refrigerate until served.
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| Almond-Crusted Catalan Chicken |
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Ingredients
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1 cut-up broiler-fryer chicken, skinned
1/4 cup
mayonnaise
3 garlic cloves, finely minced
2 tablespoons fresh orange
juice
2 teaspoons freshly grated orange peel
2 teaspoons honey
1/4
teaspoon cinnamon, divided use
3/4 teaspoon salt, divided use
1/2
teaspoon pepper, divided use
1 cup fine dry plain breadcrumbs
1/2 cut
sliced almonds
3 tablespoons olive oil |
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Directions
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1) In large mixing bowl, make marinade by mixing
together mayonnaise, garlic, orange juice, orange peel, honey, 1/8 teaspoon of
the cinnamon, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add
chicken, turning to coat. Cover and refrigerate 1 hour, occasionally spooning
marinade over chicken.
2) In pie pan, mix together remaining 1/2
teaspoon cinnamon, breadcrumbs, almonds and olive oil. Bake, stirring
occasionally, in 350*F oven about 15 minutes or until golden brown.
3)
Remove chicken from marinade and roll, one piece at a time, in breadcrumb
mixture. Place chicken in single layer in lightly greased shallow baking pan.
4) Bake in 350*F oven about 1 hour or until crisp and brown and fork can
be inserted in chicken with ease.
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| Apple and Wild Rice-Stuffed Chicken |
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Ingredients
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1 (6-ounce) package long grain and wild rice mix
8
ounces sliced fresh mushrooms
2 medium cooking apples (Granny Smith or
Jonathan), cored and chopped
1 cup shredded carrot
1/2 cup thinly sliced
green onions
1/2 teaspoon black pepper
1 (5 to 6-pound) whole roasting
chicken
2 to 3 tablespoons apple jelly, melted
Apple wedges (optional)
For stuffing, cook rice |
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Directions
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1) For stuffing, cook rice according to package
directions, except add mushrooms, apples, carrot, green onions, and pepper to
rice before cooking.
2) Meanwhile, rinse chicken; pat dry with paper
towels. Spoon some of the stuffing loosely into neck cavity. Pull neck skin to
back; fasten with a small skewer. Lightly spoon the remaining stuffing into body
cavity. Tuck drumsticks under the band of skin that crosses the tail. If there
is no band, tie drumsticks to tail. Twist the wing tips under the chicken.
3) Place stuffed chicken, breast side up, on a rack in a shallow
roasting pan. Insert a meat thermometer into the center of an inside thigh
muscle. The bulb should not touch bone. Roast, uncovered, in a 325*F (160*C)
oven for 1 3/4 to 2 1/2 hours or until meat thermometer registers 180* to 185*F
(80* to 85*C). At this time, chicken is no longer pink and the drumsticks move
easily on their sockets. When the bird is two-thirds done, cut the band of skin
or string between drumsticks so thighs will cook evenly. Brush chicken with
melted jelly once or twice during the last 10 minutes of roasting.
4)
Remove chicken from oven; cover with foil. Let stand for 10 to 20 minutes before
carving. Transfer chicken to a serving platter. Spoon some of the stuffing
around the chicken and garnish with apple wedges, if desired.
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| Athenian Chicken |
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Ingredients
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3 large boneless, skinless chicken breasts, cut
lengthwise in 1/2 inch strips
1/4 cup small stuffed green olives, halved
1 (8-ounce) package Feta cheese, grated
1 tablespoon chili powder
1/2 lime, juiced
10 round buttery crackers, crumbled
2 cups cooked
brown rice
1 large tomato, cut in 1/4 inch slices |
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Directions
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- In medium bowl, mix chili powder and lime juice. Add chicken, stirring to
coat. Refrigerate until ready to use.
- Spray 13 x 9-inch casserole dish with vegetable spray. Place rice in dish,
completely covering bottom. Arrange tomato slices on rice.
- Sprinkle olive halves evenly over tomato and rice. Arrange chicken strips
lengthwise on top. Sprinkle Feta cheese over chicken and top with cracker
crumbs. Cover with foil and bake in 350? F. oven about 45 minutes or until
fork can be inserted in chicken with ease.
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Ingredients
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Dough:
1 cup all purpose-flour
1 teaspoon
ground ginger
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/3 cup
butter, softened
3 tablespoons cold water
Filling:
2 cups cooked
chicken, chopped (leftover from roast chicken or freshly poached)
2 cups
chicken broth (whole can)
1 cup pearl onions, peeled and steamed until
tender
2 medium carrots, cut into slices and steamed until tender
1
medium Granny Smith apple, peeled, cored and cut into chunks
1/4 cup dried
cranberries
2 tablespoons butter
1/4 cup all-purpose flour
2
tablespoons lemon juice
1 tablespoon fresh ginger, minced
1/2 teaspoon
freshly ground pepper
1/8 teaspoon salt |
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Directions
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- In large bowl combine flour, ginger, lemon zest and salt. With a pastry
blender or 2 knives, cut in 1/3 cup butter until mixture resembles coarse
crumbs. Sprinkle 3 tablespoons of water over the mixture and toss with fork. The
dough should be just barely moistened, enough to hold together when formed into
a ball. Add more water if needed. Form the dough into a flat disk and wrap in
plastic. Refrigerate while making the filling.
- Preheat oven to 450?F.
- Drop pearl onions into boiling water for 30 seconds; drain, peel. Steam
pearl onions and carrots until tender.
- In large saucepan over medium heat, melt 2 tablespoons butter. Whisk in
flour and ginger until smooth. Reduce heat to low and gradually whisk in chicken
broth. Stir in pearl onions, carrots, apples, cranberries, lemon juice and
chicken. Let simmer for 5 minutes, stirring regularly. Season with salt and
pepper. Spoon filling into deep, 10-inch ceramic or glass pie dish.
- On a lightly floured surface, roll dough out to a circle, about 12-inches in
diameter. Lay the dough over the top of pie dish. Trim and crimp edges. Use a
small knife to cut several slits in the center of pie. (Alternatively, make
decorative cuts in pie crust before setting it on top of pie.)
- Set the pie on a baking sheet and place in oven on middle rack. Bake for 15
minutes. Reduce heat to 400?F and continue baking for additional 20 minutes,
until pie bubbles around edges and top is nicely browned. Serve while piping
hot.
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Introduction
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An easy recipe you can fix and serve without much
effort.
Prepare a vegetable, and you have a meal. |
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Ingredients
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1 chicken cut up or 6 leg quarters.
2 chicken bullion cubes or 4 cups. of chicken broth.
1/2 stick butter or margarine
(optional)
2 cups raw rice.
Salt
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Directions
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Spray a deep baking dish with non-stick spray.
Pour
in 2 c. raw white rice and salt it.
In a pot dissolve 2 chicken bullion
cubes and a half a stick of butter or margarine (optional).
While that is
dissolving, season chicken as desired.
Pour bullion broth over rice, then
spread rice evenly in bottom of pan.
Layer chicken on top of rice.
Cover. Bake at 375 F for 1 hr.
You may want to uncover about the last 10
min. and change oven to broil, so that the chicken will brown.
| CampFire - Ziplock Chicken |
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Ingredients
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2 Pkgs. Chicken Legs and Thighs (they cook faster)
1 Cup Bullseye BBQ Sauce
1 Tsp. Garlic Powder
1 16 Oz. Can of Beer
(your choice, non-alcoholic works as well)
Dash of Black Pepper to taste
Dash of Salt to taste
1 Tsp. Onion Powder |
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Directions
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Make sure chicken is washed good (don't want to get
sick).
Combine all ingredients into a large zip-lock freezer bag.
Put
chicken parts in bag, place in cooler for at least 2-3 hours.
Cook on a slow
dying fire using brush to baste
chicken with left over ingredients from bag.
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Introduction
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This is really good the only alternation I made to this
receipe is
I subituted: (2 cups Italian tomato sauce, warmed ) for
Pizza
sause I used the ragu it has all the italian spices and flavor
as the
tomatoe sauce does.
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Ingredients
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3 large whole boneless skinless chicken breasts (about
3 pounds total), split and trimmed
2 cups milk
4 cups all-purpose flour,
sifted
6 large eggs, beaten
Pinch of coarse salt
6 cups unseasoned
dry bread crumbs
1/2 cup extra-virgin olive oil
4 tablespoons unsalted
butter
2 cups Italian tomato sauce, warmed
1/2 pound fresh mozzarella
cheese, thinly sliced |
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Directions
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1. Using a meat tenderizer or a heavy skillet, pound
the chicken breasts between two sheets of plastic wrap until flat,
about a
1/4 inch in thickness. Place the milk, flour, eggs, and bread crumbs in separate
shallow baking dishes.
Season the eggs with a pinch of salt. Dip each breast
in the following order; milk, flour (shake off excess), eggs, and bread crumbs
(press down firmly while coating with bread crumbs).
2. In a large
skillet, melt the butter with the olive oil over medium-high heat until
sizzling. Arrange the chicken
breasts in the pan without crowding, cooking
in batches if necessary. Reduce the heat, and cook the chicken until
golden
brown and the juices run clear when poked with a sharp fork, 3 to 5 minutes per
side. Remove to a baking sheet
lined with paper towels; pat off excess oil.
3. Place 1/2 cup of the warm tomato sauce in the bottom of a
9-by-13-by-2-inch baking dish. Add 3 of the cooked breasts
to the baking
dish; cover with 1/2 cup of the warm tomato sauce and half the sliced
mozzarella. Repeat with the remaining
chicken breasts and sauce, and top
with mozzarella. Transfer to broiler and broil until the cheese is melted and
golden
brown, about 5 minutes. Remove and serve immediately.
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Ingredients
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• 2 8-ounce zucchini
• 3/4 cup (4 ounce) chopped
cooked chicken or turkey
• 1/2 cup chopped steamed vegetables (such as sweet
peppers,
eggplant, and/or zucchini)
• 1/4 cup chopped tomato
• 3
tablespoons finely shredded Parmesan cheese
• 1/2 teaspoon Mediterranean
seasoning or other herb seasoning blend |
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Directions
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1. In a Dutch oven or large saucepan cook whole
zucchini in boiling, lightly salted water for 5 minutes; drain and cool
slightly. Cut a lengthwise slice from the top of each zucchini. Using a spoon,
carefully scoop out pulp, leaving about 1/4-inch shells.
2. For filling, in
a medium bowl stir together the cooked chicken, steamed vegetables, tomato, 2
tablespoons of the cheese, and the seasoning. Spoon filling into zucchini
shells. Place in a shallow baking pan. Sprinkle with the remaining cheese.
3. Bake in a 400 degree F oven for 10 to 15 minutes or until heated through.
Makes 2 servings.
For 4 servings: Prepare as above, except use 1/4 cup of
the cheese in filling (in step 2).
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Ingredients
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2 T red or green curry paste (use more for hotter
curry; Mae Ploy brand
is excellent; if you want vegan, watch out for shrimp
paste as an
ingredient in most brands; Curry paste is available in "packets"
about
the same size as you've seen for chili, taco, or meatloaf seasoning
mixes, in small cans, and -- my favorite -- in large plastic tubs;
the
stuff will store in your refrigerator indefinitely.)
3 T vegetable oil
3/4 lb boneless chicken meat, cut into 3/4-inch pieces OR
1 c tofu,
sliced into strips about 1/4-inch thick and 1 to 2 inches
long (if using
tofu, try to get the "seasoned" tofu available in the
refrigerated unit at
the Asian market; it is soy-sauce colored)
2 cans (unsweetened) coconut milk
(approx. 3 c in all)
1 c water or chicken broth
1/2 c baby corns
1/2
c straw mushrooms (or substitute other mushroom of your choice)
1/2 c sliced
bamboo shoots
5 kaffir lime leaves (dried are fine; these are available in
packages
on the bottom -- usually dusty -- shelf of the Asian market; they
look like dried, curled-up leaves)
1/2 t salt (more or less to taste)
if green curry, 10 fresh basil leaves
if red curry, 1/2 red bell pepper,
cut into matchstick-size strips
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Directions
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Fry curry paste in oil in saucepan until fragrant. Add
chicken (if
using) and saute for about 1 minute over medium high heat. Add
remaining ingredients except basil leaves or red bell pepper. Bring
just
barely to a boil; reduce heat and simmer 20-30 minutes. Just
before serving,
stir in basil leaves or red bell pepper. Serve with
cooked Thai Jasmine rice
(also available at the Asian market -- ask if
they have a smaller amount if
you don't want to buy a 20-lb bag; they
will often make one up for you).
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