Entree – Chicken

Karen’s Chicken

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Make it in the morning, cook it at night.

Ingredients:

  • 12 chicken breast, boned
  • 1/ c flour
  • 12 tsp salt
  • 18 tsp pepper
  • 1/4 c Parmesan cheese
  • 1 c butter (1/2 lb)
  • 2 eggs, beaten
  • 1/2 lb mushrooms sliced
  • 1 c ham, sliced, diced (1/2 lb)(the lunch stuff)
  • 3 c provolone cheese, sliced (3/4 lb)

Directions:

  1. Dry chicken.
  2. Toss with flour, Parmesan cheese, salt and pepper.
  3. Dip in egg.
  4. Brown in butter – about 10 minutes.
  5. Put in baking dish.  Saute mushrooms.
  6. Place over chicken.
  7. Sprinkle with ham and cheese.
  8. Bake covered 350° for 35 – 45 minutes.

Serves:  12

Source:  Karen Eckardt

Blueberry-Pepper Jam

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Originally with the Broiled Sword Fish, this would be a different taste treat for pork or chicken, maybe even duck.

Ingredients:

  • 2 c fresh blueberries, rinsed and drained
  • 2 tsp fresh sage, snipped
  • 1 tsp freshly ground black pepper

Directions:

  1. In a bowl mash 1 ½ c blueberries.
  2. Stir in sage, pepper, and remaining ½ c whole blueberries.
  3. Cover and chill until ready to serve.

Serves: 10

Source: sparkpeople.com

 

Easy Cajun Jambalaya

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This recipe is loosely based on one from allrecipes.com. I cooked the rice separate from the jambalaya in order to use instant rice (for ease of cooking on a camp-out). I also added diced tomatoes because that is the way I like it. This version is lightly spiced, in response to those a little more sensitive to pepper.

Ingredients:

  • 2 teaspoons olive oil
  • 2 boneless skinless chicken breasts, cut into bite-size pieces
  • 8 ounces smoked sausage, diced
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1/2 cup diced celery
  • 2 tablespoons chopped garlic
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon onion powder1 14.5 oz can diced tomatoes
  • salt and ground black pepper to taste
  • 3 bay leave
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon hot pepper sauce
  • 2 cups chicken stock
  • 4 cups instant white rice
  • 4 cups chicken stock

Directions

  1.  Heat oil in a large pot over medium high heat.
  2. Saute chicken and sausage until lightly browned, about 5 minutes.
  3. Stir in onion, bell pepper, celery and garlic.
  4. Season with cayenne, onion powder, salt and pepper.
  5. Cook 5 minutes, or until onion is tender and translucent.
  6. Add chicken stock and bay leaves.
  7. Bring to a boil, then reduce heat, cover, and simmer 20 minutes.
  8. Stir in the Worcestershire sauce and hot pepper sauce.
  9. Prepare rice according to directions.
  10. Serve over rice.

Serves: 6

Notes:  You can use 2 pounds of chicken tenders instead of the chicken breasts.

Cumin Raita

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A nice change for a sauce/dip with seafood or chicken.

Ingredients:

  • 2 c plain Greek yogurt
  • 1/3 c seeded cucumber, finely diced
  • 1/4 c red onion, finely diced
  • 1 clove garlic, minced
  • 2 Tab fresh lime juice
  • 3 Tab capers, minced
  • 3 Tab cilantro, minced
  • 3 Tab dill, minced
  • 1 Tab cumin, ground
  • Kosher salt
  • Freshly ground white pepper

Directions:

  1. In a medium bowl, combine all of the ingredients and mix well.
  2. Garnish with Cilantro and cumin.

Serves: 3 cups

Source: Food and Wine, Andrew Zimmern’s Kitchen Adventures

Curry Sauce/Dip

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This is a good basic sauce/dip that is good on chicken, fish, shrimp and lamb as a main dish.

Ingredients: 

  • ½ c mayonnaise
  • ½ c sour cream
  • 1 Tab curry powder
  • 4 Tab chopped Major Grey chutney
  • 2 tsp grated orange peel

Directions: 

  1. Mix all ingredients until smooth.
  2. Cover and refrigerate for at least 1 hr.

Serves: 1 cup+

Source: CDKitchen – what’s cooking on line, submitted by Dena, USA

Creamy Sriracha Cocktail Sauce

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If you’re not familiar with Sriracha, start with a couple of teaspoons and taste it before you add the full tablespoon. This will get more heat as it sits in the fridge.

Creamy Sriracha Cocktail Sauce Ingredients: 

  • 1 c mayo or light mayo
  • ¼ c ketchup
  • 2 Tab fresh squeezed lime juice
  • 2 Tab Sriracha Sauce (more or less to taste)
  • ½ c finely chopped green onion

Creamy Sriracha Cocktail Sauce Directions:

  1. Finely chop the green onion.
  2. In a glass measuring cup or small bowl, whisk together the mayo and ketchup.
  3. Stir in the lime juice, Sriracha sauce to taste, and finely chopped green onions.

Serves: 1 ½ cups

Sorce: KalynsKitchen.com.

Salsa Verde

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Dip it, just dip it!  Chips, shrimp, chicken bits, veggies.  Also, serve over eggs, chicken, fish, etc.  This sauce goes everywhere!

Ingredients:

  • ½ c parsley, leaves only
  • 1 handful fresh mint leaves
  • 2 Tab chives
  • 1 tsp. oregano
  • 2 Tab capers
  • 2 cloves garlic, chopped
  • 1 tsp. sage leaves
  • 2 Tab wine vinegar
  • zest and juice of one lemon
  • 1 tsp. Kosher salt
  • 1 tsp pepper
  • 1/3 c Extra Virgin Olive Oil

Directions:

  1. Combine all ingredients except the oil in the blender.
  2. Puree on high speed, slowly adding olive oil in a stream.
  3. Puree until the mixture is smooth and emulsified.

Serves: Makes 3/4 cup

Source: The Art of Food, Alisa Barry

 

Blue Cheese Sauce

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This simple variation on cream sauce is great on vegetables, but also delish on beef.

Ingredients:

  • 2 tbs butter
  • ¼ c onion – finely chopped
  • 2 tbs flour
  • ¼ tsp garlic salt
  • 1 pkg (3 oz) cream cheese, room temp.
  • ¼ c blue cheese – crumbled
  • 2 oz sliced pimentos
  • 1 c milk

Directions:

  1. In a medium saucepan, melt butter.  Add onion, cook until soft but not browned.
  2. Stir in flour and garlic salt.  Cook, stirring, until bubbly.
  3. Remove pan from heat.
  4. Mix in cream cheese, blue cheese and pimentos.
  5. Gradually add milk.
  6. Return to heat, cook, stirring, until sauce is thick.

Serves: 1 cup

Source: Cooks.com

Orange Herb Butter

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This is a great way to broil salmon, or any other fish.  Try it on chicken or pork too.

Ingredients:

½ c unsalted butter (1 stick)
½ tsp grated orange zest
2 tsp fresh orange juice
1/4 tap cayenne pepper
1 clove garlic, minced
1/2 tsp coarse salt.

Directions:

Mash together butter, grated orange zest, fresh orange juice, cayenne pepper, garlic, and salt.

Source: Martha Stewart Everyday Food – June 2012