Top Chicken Recipes Blog: 2015

Thursday, December 31, 2015

Key West Chicken

Ingredients

Servings: 4
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon vegetable oil
1 teaspoon lime juice
1 teaspoon chopped garlic
4 skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. place chicken breast halves into the mixture, and turn to coat. cover, and marinate in the refrigerator at least 30 minutes.
preheat an outdoor grill for high heat.
lightly oil the grill grate. discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

gluten-free stuffing

Ingredients

Servings: 16
1 cup butter, softened, divided
1 1/2 loaves gluten-free bread
1 pound ground turkey
3 tablespoons sage
1 tablespoon celery salt
1 teaspoon ground black pepper
1 onion, diced
1 apple, diced
3 stalks celery, diced
1/2 (8 ounce) package mushrooms, diced
1 cup chicken broth
3/4 cup heavy whipping cream

Recipe

Preparation Time:

Cook Time:

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preheat oven to 350 degrees f (175 degrees c). lightly butter a 9x13-inch baking dish.
spread butter both sides of each bread slice; arrange on baking sheets.
bake in the preheated oven until bread is toasted, 5 to 10 minutes.
heat a large skillet over medium heat. cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
crumble bread into a large bowl; mix in sage, celery salt, and black pepper.
heat remaining butter in a saucepan over medium heat. cook and stir onion, apple, celery, and mushrooms in the hot butter until tender, 5 to 10 minutes.
stir onion mixture into bread mixture; add turkey, chicken broth, and cream. gently stir until mixture is evenly combined; spread into the prepared baking dish and cover with aluminum foil.
bake in the preheated oven for 30 minutes. remove foil and cook until top is browned, about 20 minutes more.

white cheese chicken lasagna

Ingredients

Servings: 12
9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated parmesan cheese for topping

Recipe

Preparation Time:

Cook Time:

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preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain, and rinse with cold water.
melt the butter in a large saucepan over medium heat. cook the onion and garlic in the butter until tender, stirring frequently. stir in the flour and salt, and simmer until bubbly. mix in the broth and milk, and boil, stirring constantly, for 1 minute. stir in 2 cups mozzarella cheese and 1/4 cup parmesan cheese. season with the basil, oregano, and ground black pepper. remove from heat, and set aside.
spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. layer with 1/3 of the noodles, the ricotta, and the chicken. arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup parmesan cheese. arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. sprinkle with parsley and 1/4 cup parmesan cheese.
bake 35 to 40 minutes in the preheated oven.

kickin' collard greens

Ingredients

Servings: 6
1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a large pot over medium-high heat. add bacon, and cook until crisp. remove bacon from pan, crumble and return to the pan. add onion, and cook until tender, about 5 minutes. add garlic, and cook until just fragrant. add collard greens, and fry until they start to wilt.
pour in chicken broth, and season with salt, pepper, and red pepper flakes. reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Chicken

Ingredients

Servings: 4
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup
1/4 cup cooking

Recipe

Preparation Time:

Cook Time:

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in a shallow dish or bowl, mix together the flour, salt, pepper and oregano. coat chicken pieces in flour mixture.
in a large skillet, melt butter in oil over medium heat. place chicken in the pan, and lightly brown. turn over chicken pieces, and add mushrooms. pour in and . cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Greek Style Potatoes

Ingredients

Servings: 4
1/3 cup olive oil
1 1/2 cups water
2 cloves garlic, finely chopped
1/4 cup fresh lemon juice
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 cubes chicken bouillon
ground black pepper to taste
6 potatoes, peeled and quartered

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
arrange potatoes evenly in the bottom of a medium baking dish. pour the olive oil mixture over the potatoes. cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.

cousin cosmo's greek chicken

Ingredients

Servings: 6
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 pound feta cheese, crumbled
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
6 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 1/2 cups water
1 cube chicken bouillon, crumbled
2 cups loosely packed torn fresh spinach leaves
1 ripe tomato, chopped

Recipe

Preparation Time:

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on large plate, combine 1 tablespoon flour, salt, and pepper. set aside. in a small bowl, combine cheese, lemon juice, and oregano. set aside.
with a meat mallet, pound each chicken breast to 1/2 inch thickness. spread cheese mixture on each chicken breast, leaving 1/2 inch border. fold chicken breasts in half; secure each with toothpick. coat chicken breasts with flour mixture.
in large skillet, heat oil over medium heat. cook chicken breasts for 1 to 2 minutes on each side, until golden. in a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan. add spinach and tomato to skillet, and bring to boil. cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. discard toothpicks before serving.

marinated greek chicken kabobs

Ingredients

Servings: 4
1 (8 ounce) container fat-free plain yogurt
1/3 cup crumbled feta cheese with basil and sun-dried tomatoes
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed dried rosemary
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 large red onion, cut into wedges
1 large green bell pepper, cut into 1 1/2 inch pieces

Recipe

Preparation Time:

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in a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. place the chicken in the dish, and turn to coat. cover, and marinate 3 hours in the refrigerator.
preheat an outdoor grill for high heat.
thread the chicken, onion wedges, and green bell pepper pieces alternately skewers. discard remaining yogurt mixture.
grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

Japanese Chicken Wings

Ingredients

Servings: 6
3 pounds chicken wings
1 egg, lightly beaten
1 cup all-purpose flour for coating
1 cup butter
sauce
3 tablespoons soy sauce
3 tablespoons water
1 cup white sugar
1/2 cup white vinegar
1/2 teaspoon garlic powder, or to taste
1 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
cut wings in half, dip in egg and coat with flour.
heat butter in a large, deep skillet over medium-high heat. fry wings until deep brown. place in a shallow roasting pan.
in a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. pour over wings.
bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

Wednesday, December 30, 2015

garlic cheddar chicken

Ingredients

Servings: 8
1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated parmesan cheese
1 1/2 cups shredded cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
in a shallow bowl, mix the bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.
dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. arrange the coated chicken breasts in a 9x13 inch baking dish. drizzle with any remaining butter and top with any remaining bread crumb mixture.
bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

grilled chicken with peach sauce

Ingredients

Servings: 8
8 skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
2 cups peach preserves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 tablespoon finely chopped garlic
1 tablespoon dijon mustard
4 ripe peaches, halved and pitted

Recipe

Preparation Time:

Cook Time:

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preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

kickin' collard greens

Ingredients

Servings: 6
1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a large pot over medium-high heat. add bacon, and cook until crisp. remove bacon from pan, crumble and return to the pan. add onion, and cook until tender, about 5 minutes. add garlic, and cook until just fragrant. add collard greens, and fry until they start to wilt.
pour in chicken broth, and season with salt, pepper, and red pepper flakes. reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Viva Madrid Spanish Chicken

Ingredients

Servings: 4
3 tablespoons olive oil, divided
4 skinless, boneless chicken breast halves - pounded thin
1/2 cup all-purpose flour
6 slices bacon, chopped
2 onions, chopped
4 cloves garlic, minced
6 dates, pitted and chopped
2 cups chicken stock
2 teaspoons chili powder
1 teaspoon garlic powder
salt and pepper to taste
dried thyme to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the olive oil in a skillet over medium heat. dredge chicken in flour to evenly coat. brown chicken in the skillet about 2 minutes on each side.
set aside chicken, and heat remaining olive oil in the skillet. mix in bacon, onions, and garlic, and cook until onions are tender and bacon is evenly brown. mix in dates. pour in the chicken stock, and bring to a boil. reduce heat to low, and simmer 10 minutes.
return chicken to skillet. season with chili powder, garlic powder, salt, pepper, and thyme. cover, and continue cooking 15 minutes over low heat, or until chicken juices run clear.

bread and celery stuffing

Ingredients

Servings: 10
1 (1 pound) loaf sliced white bread
3/4 cup butter or margarine
1 onion, chopped
4 stalks celery, chopped
2 teaspoons poultry seasoning
salt and pepper to taste
1 cup chicken broth

Recipe

Preparation Time:

Cook Time:

Ready Time:

let bread slices air dry for 1 to 2 hours, then cut into cubes.
in a dutch oven, melt butter or margarine over medium heat. cook onion and celery until soft. season with poultry seasoning, salt, and pepper. stir in bread cubes until evenly coated. moisten with chicken broth; mix well.
chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees f (175 degrees c) for 30 to 40 minutes.

Chicken

Ingredients

Servings: 4
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup
1/4 cup cooking

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a shallow dish or bowl, mix together the flour, salt, pepper and oregano. coat chicken pieces in flour mixture.
in a large skillet, melt butter in oil over medium heat. place chicken in the pan, and lightly brown. turn over chicken pieces, and add mushrooms. pour in and . cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Chicken Breasts Pierre

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1/8 teaspoon hot pepper sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. coat chicken breasts with flour mixture. melt butter in a large skillet over medium heat, and brown chicken on all sides. remove from skillet, and drain on paper towels.
in the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. bring to a boil; reduce heat, and return chicken to skillet. cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Tuesday, December 29, 2015

marinated greek chicken kabobs

Ingredients

Servings: 4
1 (8 ounce) container fat-free plain yogurt
1/3 cup crumbled feta cheese with basil and sun-dried tomatoes
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed dried rosemary
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 large red onion, cut into wedges
1 large green bell pepper, cut into 1 1/2 inch pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. place the chicken in the dish, and turn to coat. cover, and marinate 3 hours in the refrigerator.
preheat an outdoor grill for high heat.
thread the chicken, onion wedges, and green bell pepper pieces alternately skewers. discard remaining yogurt mixture.
grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

Sweet And Sour Chicken I

Ingredients

Servings: 8
1 (8 ounce) can pineapple chunks, drained (juice reserved)
1/4 cup cornstarch
1 3/4 cups water, divided
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
1 1/2 cups water
1 quart vegetable oil for frying
2 green bell pepper, cut into 1 inch pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. heat to boiling. turn off heat. combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. continue stirring until mixture thickens.
combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. add 1 1/2 cups water gradually to make a thick batter. stir to blend thoroughly. add chicken pieces, and stir until chicken is well coated.
heat oil in skillet or wok to 360 degrees f (180 degrees c). fry chicken pieces in hot oil 10 minutes, or until golden. remove chicken, and drain on paper towels.
when ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. pour hot sweet and sour sauce over top.

skillet balsamic chicken

Ingredients

Servings: 4
2 tablespoons olive oil
4 skinless, boneless chicken breast halves, cut into bite size pieces
2 large onions, quartered
1/2 cup balsamic vinegar
1/4 cup red vinegar
2 tablespoons dried oregano
2 tablespoons all-purpose flour

Recipe

in a large skillet, heat oil and saute chicken strips over high heat until no longer pink and juices run clear. remove chicken from skillet and place on a plate.
peel onion layers apart. add onions to skillet and saute over low heat for 15 minutes, until they are translucent. add the reserved chicken strips, balsamic vinegar, red vinegar and oregano and cook for 5 more minutes.
add the flour and stir into the mixture to thicken. heat through 2 minutes longer, remove from heat and serve.

Homestyle Turkey, The Michigander Way

Ingredients

Servings: 1
1 (12 pound) whole turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). rinse and wash turkey. discard the giblets, or add to pan if they are anyone's favorites.
place turkey in a dutch oven or roasting pan. separate the skin over the breast to make little pockets. put 3 tablespoons of the butter on both sides between the skin and breast meat. this makes for very juicy breast meat.
in a medium bowl, combine the water with the bouillon. sprinkle in the parsley and minced onion. pour over the top of the turkey. sprinkle seasoning salt over the turkey.
cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees f (80 degrees c). for the last 45 minutes or so, remove the foil so the turkey will brown nicely.

kickin' collard greens

Ingredients

Servings: 6
1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a large pot over medium-high heat. add bacon, and cook until crisp. remove bacon from pan, crumble and return to the pan. add onion, and cook until tender, about 5 minutes. add garlic, and cook until just fragrant. add collard greens, and fry until they start to wilt.
pour in chicken broth, and season with salt, pepper, and red pepper flakes. reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

kickin' collard greens

Ingredients

Servings: 6
1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a large pot over medium-high heat. add bacon, and cook until crisp. remove bacon from pan, crumble and return to the pan. add onion, and cook until tender, about 5 minutes. add garlic, and cook until just fragrant. add collard greens, and fry until they start to wilt.
pour in chicken broth, and season with salt, pepper, and red pepper flakes. reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Monday, December 28, 2015

cousin cosmo's greek chicken

Ingredients

Servings: 6
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 pound feta cheese, crumbled
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
6 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 1/2 cups water
1 cube chicken bouillon, crumbled
2 cups loosely packed torn fresh spinach leaves
1 ripe tomato, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

on large plate, combine 1 tablespoon flour, salt, and pepper. set aside. in a small bowl, combine cheese, lemon juice, and oregano. set aside.
with a meat mallet, pound each chicken breast to 1/2 inch thickness. spread cheese mixture on each chicken breast, leaving 1/2 inch border. fold chicken breasts in half; secure each with toothpick. coat chicken breasts with flour mixture.
in large skillet, heat oil over medium heat. cook chicken breasts for 1 to 2 minutes on each side, until golden. in a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan. add spinach and tomato to skillet, and bring to boil. cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. discard toothpicks before serving.

Key West Chicken

Ingredients

Servings: 4
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon vegetable oil
1 teaspoon lime juice
1 teaspoon chopped garlic
4 skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. place chicken breast halves into the mixture, and turn to coat. cover, and marinate in the refrigerator at least 30 minutes.
preheat an outdoor grill for high heat.
lightly oil the grill grate. discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

white cheese chicken lasagna

Ingredients

Servings: 12
9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated parmesan cheese for topping

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain, and rinse with cold water.
melt the butter in a large saucepan over medium heat. cook the onion and garlic in the butter until tender, stirring frequently. stir in the flour and salt, and simmer until bubbly. mix in the broth and milk, and boil, stirring constantly, for 1 minute. stir in 2 cups mozzarella cheese and 1/4 cup parmesan cheese. season with the basil, oregano, and ground black pepper. remove from heat, and set aside.
spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. layer with 1/3 of the noodles, the ricotta, and the chicken. arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup parmesan cheese. arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. sprinkle with parsley and 1/4 cup parmesan cheese.
bake 35 to 40 minutes in the preheated oven.

take the night off slow cooker pineapple chicken

Ingredients

Servings: 8
4 pounds bone-in chicken breast halves with skin
1 (8 ounce) can pineapple chunks with juice
3 tablespoons honey
1 tablespoon soy sauce
1/2 cup dark brown sugar
2 teaspoons ground ginger

Recipe

Preparation Time:

Cook Time:

Ready Time:

place chicken breasts into the bottom of a slow cooker. pour pineapple chunks with juice over chicken. drizzle with honey and soy sauce and sprinkle with brown sugar and ginger. set cooker on high and cook for 1 hour. reduce setting to low and cook until chicken is cooked through, moist, and tender, about 6 more hours.

Easy Root Vegetable Gratin

Ingredients

Servings: 12
1/2 cup chicken broth
2 tablespoons butter
1 1/2 pounds baking potatoes, peeled and thinly sliced
1 1/2 pounds sweet potatoes, peeled and thinly sliced
1 pound celery root, peeled and cut into thin slices
1 pound parsnips, peeled and thinly sliced
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
2/3 cup heavy whipping cream, warmed
6 ounces shredded gruyere cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). combine chicken broth and butter in a 9x13-inch baking dish; place dish in oven to melt butter while oven preheats.
toss baking potatoes, sweet potatoes, celery root, parsnips, salt, and black pepper together in a bowl. pour into prepared baking dish and stir to coat vegetables with broth mixture. cover the baking dish with aluminum foil.
roast vegetables in the preheated oven for 40 minutes. uncover the baking dish and discard aluminum foil. pour heavy whipping cream over vegetables and sprinkle gruyere cheese over the top. continue baking until vegetables are tender and cheese is melted and golden, about 30 minutes. cool for 10 minutes before serving.

sweet and sour seitan

Ingredients

Servings: 4
2 teaspoons canola oil
1 pound chicken style seitan
2 cloves garlic, minced
1 large bell pepper, cut in strips
1 large onion, chopped
1 (20 ounce) can pineapple chunks with juice
1 cup pineapple juice
1/3 cup brown sugar
1/4 cup vinegar
2 1/2 tablespoons soy sauce
2 tablespoons cornstarch

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the oil in a large skillet over medium heat. add the chicken style seitan, and cook until browned, stirring occasionally. add the bell pepper, onion, and garlic. cook and stir until tender, but still crisp.
stir in the pineapple juice, brown sugar, vinegar, soy sauce and cornstarch. reduce heat to low; cook and stir until thickened. mix in the pineapple chunks just before serving.

Japanese Chicken Wings

Ingredients

Servings: 6
3 pounds chicken wings
1 egg, lightly beaten
1 cup all-purpose flour for coating
1 cup butter
sauce
3 tablespoons soy sauce
3 tablespoons water
1 cup white sugar
1/2 cup white vinegar
1/2 teaspoon garlic powder, or to taste
1 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
cut wings in half, dip in egg and coat with flour.
heat butter in a large, deep skillet over medium-high heat. fry wings until deep brown. place in a shallow roasting pan.
in a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. pour over wings.
bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

Greek Style Potatoes

Ingredients

Servings: 4
1/3 cup olive oil
1 1/2 cups water
2 cloves garlic, finely chopped
1/4 cup fresh lemon juice
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 cubes chicken bouillon
ground black pepper to taste
6 potatoes, peeled and quartered

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
arrange potatoes evenly in the bottom of a medium baking dish. pour the olive oil mixture over the potatoes. cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.

Sweet And Sour Chicken I

Ingredients

Servings: 8
1 (8 ounce) can pineapple chunks, drained (juice reserved)
1/4 cup cornstarch
1 3/4 cups water, divided
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
1 1/2 cups water
1 quart vegetable oil for frying
2 green bell pepper, cut into 1 inch pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. heat to boiling. turn off heat. combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. continue stirring until mixture thickens.
combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. add 1 1/2 cups water gradually to make a thick batter. stir to blend thoroughly. add chicken pieces, and stir until chicken is well coated.
heat oil in skillet or wok to 360 degrees f (180 degrees c). fry chicken pieces in hot oil 10 minutes, or until golden. remove chicken, and drain on paper towels.
when ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. pour hot sweet and sour sauce over top.

Sunday, December 27, 2015

grilled chicken with peach sauce

Ingredients

Servings: 8
8 skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
2 cups peach preserves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 tablespoon finely chopped garlic
1 tablespoon dijon mustard
4 ripe peaches, halved and pitted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

garlic cheddar chicken

Ingredients

Servings: 8
1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated parmesan cheese
1 1/2 cups shredded cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
in a shallow bowl, mix the bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.
dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. arrange the coated chicken breasts in a 9x13 inch baking dish. drizzle with any remaining butter and top with any remaining bread crumb mixture.
bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

bread and celery stuffing

Ingredients

Servings: 10
1 (1 pound) loaf sliced white bread
3/4 cup butter or margarine
1 onion, chopped
4 stalks celery, chopped
2 teaspoons poultry seasoning
salt and pepper to taste
1 cup chicken broth

Recipe

Preparation Time:

Cook Time:

Ready Time:

let bread slices air dry for 1 to 2 hours, then cut into cubes.
in a dutch oven, melt butter or margarine over medium heat. cook onion and celery until soft. season with poultry seasoning, salt, and pepper. stir in bread cubes until evenly coated. moisten with chicken broth; mix well.
chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees f (175 degrees c) for 30 to 40 minutes.

super-delicious zuppa toscana

Ingredients

Servings: 6
1 pound bulk mild italian sausage
1 1/4 teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 potato, thinly sliced
1 cup heavy cream
1/4 bunch fresh spinach, tough stems removed

Recipe

Preparation Time:

Cook Time:

Ready Time:

cook the italian sausage and red pepper flakes in a dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. drain and set aside.
cook the bacon in the same dutch oven over medium heat until crisp, about 10 minutes. drain, leaving a few tablespoons of drippings with the bacon in the bottom of the dutch oven. stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
pour the chicken broth into the dutch oven with the bacon and onion mixture; bring to a boil over high heat. add the potatoes, and boil until fork tender, about 20 minutes. reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. mix the spinach into the soup just before serving.

Saturday, December 26, 2015

Chicken

Ingredients

Servings: 4
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup
1/4 cup cooking

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a shallow dish or bowl, mix together the flour, salt, pepper and oregano. coat chicken pieces in flour mixture.
in a large skillet, melt butter in oil over medium heat. place chicken in the pan, and lightly brown. turn over chicken pieces, and add mushrooms. pour in and . cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Chicken Breasts Pierre

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1/8 teaspoon hot pepper sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. coat chicken breasts with flour mixture. melt butter in a large skillet over medium heat, and brown chicken on all sides. remove from skillet, and drain on paper towels.
in the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. bring to a boil; reduce heat, and return chicken to skillet. cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

kickin' collard greens

Ingredients

Servings: 6
1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a large pot over medium-high heat. add bacon, and cook until crisp. remove bacon from pan, crumble and return to the pan. add onion, and cook until tender, about 5 minutes. add garlic, and cook until just fragrant. add collard greens, and fry until they start to wilt.
pour in chicken broth, and season with salt, pepper, and red pepper flakes. reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

marinated greek chicken kabobs

Ingredients

Servings: 4
1 (8 ounce) container fat-free plain yogurt
1/3 cup crumbled feta cheese with basil and sun-dried tomatoes
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed dried rosemary
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 large red onion, cut into wedges
1 large green bell pepper, cut into 1 1/2 inch pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. place the chicken in the dish, and turn to coat. cover, and marinate 3 hours in the refrigerator.
preheat an outdoor grill for high heat.
thread the chicken, onion wedges, and green bell pepper pieces alternately skewers. discard remaining yogurt mixture.
grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

Homestyle Turkey, The Michigander Way

Ingredients

Servings: 1
1 (12 pound) whole turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). rinse and wash turkey. discard the giblets, or add to pan if they are anyone's favorites.
place turkey in a dutch oven or roasting pan. separate the skin over the breast to make little pockets. put 3 tablespoons of the butter on both sides between the skin and breast meat. this makes for very juicy breast meat.
in a medium bowl, combine the water with the bouillon. sprinkle in the parsley and minced onion. pour over the top of the turkey. sprinkle seasoning salt over the turkey.
cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees f (80 degrees c). for the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Friday, December 25, 2015

Japanese Chicken Wings

Ingredients

Servings: 6
3 pounds chicken wings
1 egg, lightly beaten
1 cup all-purpose flour for coating
1 cup butter
sauce
3 tablespoons soy sauce
3 tablespoons water
1 cup white sugar
1/2 cup white vinegar
1/2 teaspoon garlic powder, or to taste
1 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
cut wings in half, dip in egg and coat with flour.
heat butter in a large, deep skillet over medium-high heat. fry wings until deep brown. place in a shallow roasting pan.
in a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. pour over wings.
bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

zuppa toscana

Ingredients

Servings: 6
1 (16 ounce) package smoked sausage
2 potatoes, cut into 1/4-inch slices
3/4 cup chopped onion
6 slices bacon
1 1/2 teaspoons minced garlic
2 cups kale - washed, dried, and shredded
2 tablespoons chicken bouillon powder
1 quart water
1/3 cup heavy whipping cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 300 degrees f (150 degrees c).
layer the sausage links a baking sheet and bake for 25 minutes, or until done. cut in half length-wise, then cut at an angle into 1/2 inch slices.
place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
remove bacon and crumble. set aside.
add garlic to the onions and cook an additional 1 minute. add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
add crumbled bacon, sausage, kale, and cream. simmer 4 minutes and serve.

Greek Style Potatoes

Ingredients

Servings: 4
1/3 cup olive oil
1 1/2 cups water
2 cloves garlic, finely chopped
1/4 cup fresh lemon juice
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 cubes chicken bouillon
ground black pepper to taste
6 potatoes, peeled and quartered

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
arrange potatoes evenly in the bottom of a medium baking dish. pour the olive oil mixture over the potatoes. cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.

white cheese chicken lasagna

Ingredients

Servings: 12
9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated parmesan cheese for topping

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain, and rinse with cold water.
melt the butter in a large saucepan over medium heat. cook the onion and garlic in the butter until tender, stirring frequently. stir in the flour and salt, and simmer until bubbly. mix in the broth and milk, and boil, stirring constantly, for 1 minute. stir in 2 cups mozzarella cheese and 1/4 cup parmesan cheese. season with the basil, oregano, and ground black pepper. remove from heat, and set aside.
spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. layer with 1/3 of the noodles, the ricotta, and the chicken. arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup parmesan cheese. arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. sprinkle with parsley and 1/4 cup parmesan cheese.
bake 35 to 40 minutes in the preheated oven.

cousin cosmo's greek chicken

Ingredients

Servings: 6
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 pound feta cheese, crumbled
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
6 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 1/2 cups water
1 cube chicken bouillon, crumbled
2 cups loosely packed torn fresh spinach leaves
1 ripe tomato, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

on large plate, combine 1 tablespoon flour, salt, and pepper. set aside. in a small bowl, combine cheese, lemon juice, and oregano. set aside.
with a meat mallet, pound each chicken breast to 1/2 inch thickness. spread cheese mixture on each chicken breast, leaving 1/2 inch border. fold chicken breasts in half; secure each with toothpick. coat chicken breasts with flour mixture.
in large skillet, heat oil over medium heat. cook chicken breasts for 1 to 2 minutes on each side, until golden. in a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan. add spinach and tomato to skillet, and bring to boil. cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. discard toothpicks before serving.

Key West Chicken

Ingredients

Servings: 4
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon vegetable oil
1 teaspoon lime juice
1 teaspoon chopped garlic
4 skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. place chicken breast halves into the mixture, and turn to coat. cover, and marinate in the refrigerator at least 30 minutes.
preheat an outdoor grill for high heat.
lightly oil the grill grate. discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

garlic cheddar chicken

Ingredients

Servings: 8
1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated parmesan cheese
1 1/2 cups shredded cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
in a shallow bowl, mix the bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.
dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. arrange the coated chicken breasts in a 9x13 inch baking dish. drizzle with any remaining butter and top with any remaining bread crumb mixture.
bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Thursday, December 24, 2015

Sweet And Sour Chicken I

Ingredients

Servings: 8
1 (8 ounce) can pineapple chunks, drained (juice reserved)
1/4 cup cornstarch
1 3/4 cups water, divided
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
1 1/2 cups water
1 quart vegetable oil for frying
2 green bell pepper, cut into 1 inch pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. heat to boiling. turn off heat. combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. continue stirring until mixture thickens.
combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. add 1 1/2 cups water gradually to make a thick batter. stir to blend thoroughly. add chicken pieces, and stir until chicken is well coated.
heat oil in skillet or wok to 360 degrees f (180 degrees c). fry chicken pieces in hot oil 10 minutes, or until golden. remove chicken, and drain on paper towels.
when ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. pour hot sweet and sour sauce over top.

grilled chicken with peach sauce

Ingredients

Servings: 8
8 skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
2 cups peach preserves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 tablespoon finely chopped garlic
1 tablespoon dijon mustard
4 ripe peaches, halved and pitted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

bread and celery stuffing

Ingredients

Servings: 10
1 (1 pound) loaf sliced white bread
3/4 cup butter or margarine
1 onion, chopped
4 stalks celery, chopped
2 teaspoons poultry seasoning
salt and pepper to taste
1 cup chicken broth

Recipe

Preparation Time:

Cook Time:

Ready Time:

let bread slices air dry for 1 to 2 hours, then cut into cubes.
in a dutch oven, melt butter or margarine over medium heat. cook onion and celery until soft. season with poultry seasoning, salt, and pepper. stir in bread cubes until evenly coated. moisten with chicken broth; mix well.
chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees f (175 degrees c) for 30 to 40 minutes.

Cola Chicken

Ingredients

Servings: 6
6 bone-in chicken breast halves
2 cups ketchup
2 liters cola-flavored carbonated beverage

Recipe

Preparation Time:

Cook Time:

Ready Time:

place chicken breast halves into a 2 quart or slightly larger pot. pour in ketchup and cola. simmer over medium heat until the sauce is thick and sticky, about 2 hours. eat chicken plain, or shred and serve on buns.

super-delicious zuppa toscana

Ingredients

Servings: 6
1 pound bulk mild italian sausage
1 1/4 teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 potato, thinly sliced
1 cup heavy cream
1/4 bunch fresh spinach, tough stems removed

Recipe

Preparation Time:

Cook Time:

Ready Time:

cook the italian sausage and red pepper flakes in a dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. drain and set aside.
cook the bacon in the same dutch oven over medium heat until crisp, about 10 minutes. drain, leaving a few tablespoons of drippings with the bacon in the bottom of the dutch oven. stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
pour the chicken broth into the dutch oven with the bacon and onion mixture; bring to a boil over high heat. add the potatoes, and boil until fork tender, about 20 minutes. reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. mix the spinach into the soup just before serving.

chinese sweet and sour chicken

Ingredients

Servings: 4
1/2 cup soy sauce
1/2 cup white sugar
1/4 cup vinegar
1 tablespoon cornstarch
1 tablespoon cold water
1 1/2 teaspoons chopped fresh ginger
1 clove garlic, crushed
1/4 teaspoon black pepper
4 skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine soy sauce, sugar, vinegar, cornstarch, cold water, ginger, garlic, and black pepper in a bowl.
add chicken breasts to marinade and stir to coat.
pour the marinade and chicken into a 9x9-inch square baking dish.
cover and marinate chicken in the refrigerator for 1 hour.
preheat oven to 325 degrees f (165 degrees c).
bake chicken in marinade until meat is no longer pink in the center and juices run clear, about 40 minutes, turning midway through cooking.

kickin' collard greens

Ingredients

Servings: 6
1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a large pot over medium-high heat. add bacon, and cook until crisp. remove bacon from pan, crumble and return to the pan. add onion, and cook until tender, about 5 minutes. add garlic, and cook until just fragrant. add collard greens, and fry until they start to wilt.
pour in chicken broth, and season with salt, pepper, and red pepper flakes. reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

chorizo stuffed summer squash

Ingredients

Servings: 4
1 large pattypan squash, halved and seeded
1 cup water
1/2 (1 pound) chorizo sausage
1 tablespoon olive oil
1 cup chopped onion
1 clove garlic, minced
1/2 green bell pepper, chopped
1 large tomato, chopped
1 cup chicken stock
1 cup black beans
1/2 cup corn
1 ounce shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). place squash, cut-side down, in a baking dish; add water.
bake in the preheated oven until squash is tender, about 30 minutes.
heat a large skillet over medium-high heat. cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
heat olive oil in a separate skillet over medium heat; cook and stir onion and garlic until onion is softened and browned, 10 to 15 minutes. add green bell pepper and cook until softened, 3 to 4 minutes. add tomato, chicken stock, black beans, and corn; cook and stir until liquid is evaporated, about 10 minutes. stir chorizo into mixture.
flip squash over and fill each half with chorizo mixture; top with cheddar cheese.
bake in the preheated oven until cheese is melted, about 5 minutes.

Wednesday, December 23, 2015

kickin' collard greens

Ingredients

Servings: 6
1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a large pot over medium-high heat. add bacon, and cook until crisp. remove bacon from pan, crumble and return to the pan. add onion, and cook until tender, about 5 minutes. add garlic, and cook until just fragrant. add collard greens, and fry until they start to wilt.
pour in chicken broth, and season with salt, pepper, and red pepper flakes. reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Chicken

Ingredients

Servings: 4
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup
1/4 cup cooking

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a shallow dish or bowl, mix together the flour, salt, pepper and oregano. coat chicken pieces in flour mixture.
in a large skillet, melt butter in oil over medium heat. place chicken in the pan, and lightly brown. turn over chicken pieces, and add mushrooms. pour in and . cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Chicken Breasts Pierre

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1/8 teaspoon hot pepper sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. coat chicken breasts with flour mixture. melt butter in a large skillet over medium heat, and brown chicken on all sides. remove from skillet, and drain on paper towels.
in the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. bring to a boil; reduce heat, and return chicken to skillet. cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Homestyle Turkey, The Michigander Way

Ingredients

Servings: 1
1 (12 pound) whole turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). rinse and wash turkey. discard the giblets, or add to pan if they are anyone's favorites.
place turkey in a dutch oven or roasting pan. separate the skin over the breast to make little pockets. put 3 tablespoons of the butter on both sides between the skin and breast meat. this makes for very juicy breast meat.
in a medium bowl, combine the water with the bouillon. sprinkle in the parsley and minced onion. pour over the top of the turkey. sprinkle seasoning salt over the turkey.
cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees f (80 degrees c). for the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Tuesday, December 22, 2015

marinated greek chicken kabobs

Ingredients

Servings: 4
1 (8 ounce) container fat-free plain yogurt
1/3 cup crumbled feta cheese with basil and sun-dried tomatoes
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed dried rosemary
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 large red onion, cut into wedges
1 large green bell pepper, cut into 1 1/2 inch pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. place the chicken in the dish, and turn to coat. cover, and marinate 3 hours in the refrigerator.
preheat an outdoor grill for high heat.
thread the chicken, onion wedges, and green bell pepper pieces alternately skewers. discard remaining yogurt mixture.
grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

Key West Chicken

Ingredients

Servings: 4
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon vegetable oil
1 teaspoon lime juice
1 teaspoon chopped garlic
4 skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. place chicken breast halves into the mixture, and turn to coat. cover, and marinate in the refrigerator at least 30 minutes.
preheat an outdoor grill for high heat.
lightly oil the grill grate. discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

zuppa toscana

Ingredients

Servings: 6
1 (16 ounce) package smoked sausage
2 potatoes, cut into 1/4-inch slices
3/4 cup chopped onion
6 slices bacon
1 1/2 teaspoons minced garlic
2 cups kale - washed, dried, and shredded
2 tablespoons chicken bouillon powder
1 quart water
1/3 cup heavy whipping cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 300 degrees f (150 degrees c).
layer the sausage links a baking sheet and bake for 25 minutes, or until done. cut in half length-wise, then cut at an angle into 1/2 inch slices.
place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
remove bacon and crumble. set aside.
add garlic to the onions and cook an additional 1 minute. add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
add crumbled bacon, sausage, kale, and cream. simmer 4 minutes and serve.

cousin cosmo's greek chicken

Ingredients

Servings: 6
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 pound feta cheese, crumbled
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
6 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 1/2 cups water
1 cube chicken bouillon, crumbled
2 cups loosely packed torn fresh spinach leaves
1 ripe tomato, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

on large plate, combine 1 tablespoon flour, salt, and pepper. set aside. in a small bowl, combine cheese, lemon juice, and oregano. set aside.
with a meat mallet, pound each chicken breast to 1/2 inch thickness. spread cheese mixture on each chicken breast, leaving 1/2 inch border. fold chicken breasts in half; secure each with toothpick. coat chicken breasts with flour mixture.
in large skillet, heat oil over medium heat. cook chicken breasts for 1 to 2 minutes on each side, until golden. in a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan. add spinach and tomato to skillet, and bring to boil. cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. discard toothpicks before serving.

Japanese Chicken Wings

Ingredients

Servings: 6
3 pounds chicken wings
1 egg, lightly beaten
1 cup all-purpose flour for coating
1 cup butter
sauce
3 tablespoons soy sauce
3 tablespoons water
1 cup white sugar
1/2 cup white vinegar
1/2 teaspoon garlic powder, or to taste
1 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
cut wings in half, dip in egg and coat with flour.
heat butter in a large, deep skillet over medium-high heat. fry wings until deep brown. place in a shallow roasting pan.
in a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. pour over wings.
bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

Monday, December 21, 2015

Greek Style Potatoes

Ingredients

Servings: 4
1/3 cup olive oil
1 1/2 cups water
2 cloves garlic, finely chopped
1/4 cup fresh lemon juice
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 cubes chicken bouillon
ground black pepper to taste
6 potatoes, peeled and quartered

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
arrange potatoes evenly in the bottom of a medium baking dish. pour the olive oil mixture over the potatoes. cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.