Chicken with Toasted Garlic and
Mustard Cream Sauce
Ingredients:
TOASTED GARLIC:
1/4 cup vegetable oil
12 large cloves garlic -- diced
MUSTARD CREAM SAUCE:
2 tablespoons butter
1 large onion -- sliced thin
1 tablespoon white flour
1 3/4 cups chicken stock
or canned chicken broth
4 teaspoons Dijon mustard
4 teaspoons coarse mustard
1/3 cup heavy cream
1 1/2 teaspoons sour cream
3 tablespoons minced fresh parsley
1 fresh minced chives or tarragon
CHICKEN BREASTS:
6 boneless -- halved chicken
breast, 2 pounds
Salt
Ground black pepper
1 1/2 tablespoons vegetable oil
TO COOK: For the Toasted Garlic, heat the oil in a small skillet. Add the
garlic; cook over medium-low heat until
golden brown, about 3 minutes.
Remove the garlic with a slotted spoon and drain on paper towels; set
aside. For the sauce, heat butter in a medium saucepan. Add onions; cover and
cook over low heat until softened, about 5 minutes. Add flour; cook over
low heat, stirring constantly until flour is incorporated into the butter,
about 30 seconds. Continuing to stir constantly, gradually add chicken
stock. Bring to boil, cover, and simmer, stirring occasionally until sauce
thickens slightly, about 20 minutes.
For the chicken, meanwhile, sprinkle chicken breasts with 1 teaspoon salt
and 1/2 teaspoon pepper. Heat oil in a large skillet. Add chicken and
sauté, turning once, until lightly browned and cook through, about 10
minutes. Cover and keep chicken warm, reserving juices that accumulate.
To finish the sauce, stir mustards and cream into the simmering sauce.
Remove from heat and stir in sour cream, herbs, and any accumulated
chicken cooking juices. TO SERVE: Transfer each chicken breast to a warm dinner plate. Spoon a
portion of sauce over each chicken breast, sprinkle with some Toasted
Garlic, and serve immediately.
back
to top
----------------------------------------------------
Chicken
and Artichoke
Casserole
Ingredients:
1 pkg. (6.2 oz.) fast-cooking long grain and wild rice mix
1 medium red bell pepper
1 can (14oz.) artichoke hearts in water
3 cups chopped cooked chicken
1/4 cup sliced green onions with tops
12 oz. jar of chicken gravy
1/2 cup sour cream
4 oz. shredded cheddar cheese
Directions: Heat the oven to 350 degrees F. Prepare the rice mix according to the package directions. Slice the bell pepper to make 3 rings for garnish. Set the rings aside. Chop the remaining bell pepper. Drain the artichokes and cut into bite-sized pieces. Add the chopped bell pepper, artichokes, chicken and green onions to rice. Mix well and spoon into a 2 qt. casserole dish. Mix together the gravy and sour cream until blended. Add the cheese. Spread the gravy mixture over rice mixture. Bake for 25-27 minutes or until thoroughly heated. Garnish with the bell pepper rings and sprinkle with additional sliced green onions, if desired.
back
to top
----------------------------------------------------
Coconut Chicken
Ingredients:
1 egg
1/2 cup buttermilk
1/2 cup beer
5 ounces cake flour
1/2 teaspoon baking powder,
1/2 teaspoon baking soda,
1 1/2 teaspoons salt
2 pounds boneless, skinless chicken breast,
2 cups coconut
Directions: Combine eggs, milk
and beer in a bowl. Mix cake flour, baking powder, baking soda and salt together and add to the milk mixture. Mix well. Batter should have consistency of thin pancake batter. Cut
chicken into 1/2 inch pieces and dredge in all-purpose flour. Dip in buttermilk and then dip into batter. Roll in coconut. Deep fry at 350 in oil until browned.
back
to top
--------------------------------------------
Cranberry Pork Roast
back
to top
---------------------------------------------------
Crock pot Chicken Paprika
Ingredients:
12 pieces of chicken breast strips (not the entire breast)
4 medium sized potatoes, sliced, skins left on by choice
4 medium onions, peeled and sliced
1 cup of water
3 Tbsp. oil paprika
Directions: Place 4 chicken strips in the bottom of the crock pot. Sprinkle with paprika. Then, cover with a layer of potatoes. Cover the potatoes with a layer of onions. Add 1 Tbsp. of the oil. Then sprinkle generously with paprika. Then start over with the 4 chicken strips and follow the steps above again for 3 complete layers. Pour the cup of water into the crock pot (down the side to not wash the paprika away). Cook on high temperature all day (6-8 hours). *You can use different vegetables if you like. Carrot slices would work well.
back
to top
------------------------------------------------
Easy & Elegant Chicken Medallions
Ingredients:
3/4 pound chicken breasts -- boned and skinned
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons canola oil
1 small onion -- sliced
4 ounces mushroom pieces -- drained
1 teaspoon Dijon mustard
1/4 cup water
2 tablespoons white wine
1/2 cup nonfat plain yogurt
Dust chicken breast pieces with flour and sprinkle with salt and pepper.
In non-stick fry pan, place oil and heat to medium high temperature. Add chicken and cook, turning, about 5 minutes or until brown on all sides. Push chicken to side of pan; add onion and mushrooms. Stir and cook until onion is clear, about 5 minutes. In small bowl, place mustard. Slowly add water, then wine, stirring until smooth; pour mixture over chicken. Cover, reduce heat to low and simmer about 10 minutes or until chicken is fork-tender. Remove chicken to serving bowl. Stir yogurt into pan
drippings and pour over chicken.
back
to top
---------------------------------------------------
Eight Layer Torte
Ingredients:
1 package Lawry's Taco Spices and Seasonings
1cup sour cream
1 can refried beans (16ounce)
1 can black beans (15ounce) minced or pressed, drained
1 medium tomato chopped
1 can sliced ripe olives
1 cup shredded Cheddar cheese (4 oz.)
1 large avocado peeled, seeded and chopped
1/4 cup green onion (including tops) thinly sliced
6 small flour tortillas (fajita or soft taco size)
OR
4 large flour tortillas (burrito size)
Salsa -- optional garnish
Fresh cilantro sprigs -- optional garnish
In small bowl, mix together 2 teaspoons Taco Spices and Seasoning with sour cream; set aside. In medium bowl, mix together remaining Taco Spices & Seasonings with refried beans; set aside. Divide tomatoes, olives, cheese, avocado, and green onion into quarters
for layering. Place 1 tortilla on plate top with 1/4 of refried beans, black beans, tomatoes, olives, cheese, avocado, sour cream and green onion
(arrange toppings towards the outside edge of tortilla so the torte does
not look like a 'hill'). Repeat layers starting with another tortilla and
ending with a tortilla. On another plate, prepare a second layered torte the same as the first.
Wrap both with plastic wrap and refrigerate until ready to serve or take
to picnic. When ready to serve, slice with serrated blade knife into wedges. Top wedges with spoonful of salsa and a sprig of fresh cilantro.
back
to top
---------------------------------------------------
Elegant Garlic Chicken for Two
Ingredient
2 broiler-fryer chicken quarters
2 tablespoons butter
1 clove garlic -- minced
1 medium onion -- sliced
2 cloves
1 bay leaf -- broken in half
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 cup white wine
1/2 cup sour cream
In medium fry pan, place butter and garlic and heat to medium temperature,
about 2 minutes or until garlic is light brown. Add chicken and cook,
turning, about 10 minutes or until brown on all sides. Place onion slices
on bottom of pan under chicken; add cloves and bay leaf. Sprinkle chicken
with salt and pepper; pour wine over chicken. Cover, reduce temperature to
low and simmer about 40 minutes or until fork can be inserted in chicken
with ease. Remove chicken to serving plates and keep warm. To pan drippings, add sour cream and cook, stirring, about 2 minutes until warm
but not boiling. Spoon over chicken.
back
to top
-----------------------------------------------------
Filipino Hawaiian Adobo
Ingredients:
1 lb. chicken or pork, cubed
1
onion (sliced)
4 cloves garlic (Sliced)
2 bay leaves
4 tsp. soy sauce
3 tsp. vinegar or cooking wine
2 tsp. brown sugar
1 tsp. salt dash of
Tabasco sauce (optional)
1 tsp. black pepper
1 1/4 tsp. cornstarch
1 can bamboo shoots (sliced)
1 can water chestnuts (sliced)
6 shiitake mushrooms (sliced)
1 tsp. water hot cooked rice
Directions: Sauté the onion, garlic and bay leaves in a large pot. When the onion is translucent add the meat. Brown the meat for 5 minutes. Cover and stir occasionally. Add the soy sauce, vinegar/cooking wine,
Tabasco sauce and brown sugar. Stir over medium heat. After mixing well, cover. Lower the heat and simmer for 10 minutes. Check occasionally to stir and add a little water if dry. After 10 minutes, add the sliced bamboo shoots, water chestnuts, and shiitake mushrooms. Dissolve the cornstarch in 1 tsp. water and add to the pot to thicken the sauce. Add salt and black pepper to taste. Simmer for 10 more minutes or until mushrooms are tender. Serve over a bed of hot rice.
back
to top
-------------------------------------------------
Game Hens a la Orange
Ingredients:
2 Cornish hens -- split
4 tablespoons butter
2 tablespoons oil
STUFFING
1 1/2 cups breadcrumbs
1/4 cup chopped onions
1 teaspoon sage
1/4 cup slivered almonds
1 can Mandarin oranges
ORANGE SAUCE
1/2 cup orange juice
1 tablespoon cornstarch
2 tablespoons orange liqueur
Preheat oven to 325 F. Put butter and oil in a sauté pan and heat until
butter melts. Add hens and sauté on all sides until nicely browned. Remove
and set aside. Add onion, breadcrumbs, almonds and sage to the pan. Stir
and brown slightly. Add oranges and stir lightly. Spoon into a baking pan
in individual mounds to equal number of hen halves. Place a game hen half
on each mound. Combine cornstarch, orange juice and liqueur in a small
pan. Heat until clear and pour over hens. Bake for 1 1/2 hours.
back
to top
----------------------------------------------------
Goulash
Ingredients:
1 1/2 pounds beef chuck
4 onions -- chopped
2 ounces butter
2 cups beef bouillon
3 tablespoons tomato ketchup
2 teaspoons paprika -- or more to taste
Pepper
Salt
1 1/2 tablespoons cornstarch -- or more for desired
Cut the meat in pieces and chop the onions. Cover the meat with paprika
and add salt & pepper. Melt the butter in the pan and coat the meat. Add
the onions and fry for a few minutes. Add tomato ketchup and beef bouillon. Simmer for 2 1/2 to 3 hours. Thicken with cornstarch.
Serve with rice and salad.
back
to top
----------------------------------------------
Grilled Flank Steak
Ingredients:
1 cup soy sauce
1/2 cup brown sugar
1/2 cup unsweetened pineapple juice
1/2 cup Italian salad dressing
1/2 cup red wine vinegar
1/2 cup Worcestershire sauce
1 teaspoon salt
1 teaspoon garlic powder
1 1/2 pounds flank steak
Prepare a marinade of all ingredients and marinate steak overnight. Broil
steak over hot charcoal fire for 5 to 10 minutes on each side, depending
on degree of rareness desired. Slice thinly across the grain.
back
to top
---------------------------------------------------
Grilled Salmon with Honey Mustard Glaze
Ingredients:
6 ounces salmon fillets -- brushed with oil
2 tablespoons honey
2 pinches Dry Coleman's Mustard
2 tablespoons water -- warm
2 teaspoons soy sauce
1 pinch salt -- to taste
1 pinch black pepper -- to taste
Honey-Mustard Glaze: In a bowl, combine honey, mustard, water, and soy
sauce. Salt and pepper to taste.
Prepare the Salmon Fillet: Brush one six-ounce salmon fillet lightly with
oil, season with salt and pepper.
Grill each side for 2-3 minutes. Turn the fish over carefully only once to
mark the surface; cook to desired texture. Brush flesh side of fish with
glaze before removing from grill. Serve at once.
back
to top
----------------------------------------------------
Grilled Swordfish Sandwich
Ingredients:
8 sun-dried tomatoes
4 lemons
4 tablespoons white flour
4 tablespoons cornmeal
1 Pinch Salt
1 teaspoon pepper
1 loaf whole wheat bread -- unsliced
1/2 cup olive oil
3 cups oil
4 swordfish steaks (3 to 4 ounces each) -- 1/4 inch thick
PREPARATION: Cut the tomatoes into thin julienne strips. Cut lemons into
1/8- to 1/16-inch thick slices. In a bowl, mix together the flour,
cornmeal, salt, and pepper. Recipe can be made to this point several hours ahead.
COOKING AND SERVING: Heat the grill or broiler. Cut 8 thick slices of
bread and brush each side with 1 tablespoon of olive oil. In a deep fryer or large, heavy saucepan, heat the oil to 375°F. Dredge
the lemon slices, a few at a time, in flour mixture and then submerge in
hot oil until golden, 45 seconds to 1 minute. Drain. Grill or broil bread on both sides. Arrange fried lemon slices on four
slices of bread. Sprinkle with tomatoes. Grill or broil swordfish, turning
once, about 2 minutes total for medium-rare on grill, about 3 minutes in
broiler. Put a piece of fish on top of each sandwich and cover with a slice of
bread. Cut in half and serve warm.
back
to top
---------------------------------------------------
Hawaiian Turkey
Ingredients:
15-1/4 oz. can pineapple slices (juice pack)
10-1/2 oz. can condensed chicken broth
10 oz. package frozen peas
2 oz. can sliced mushrooms, drained
1-1/2 cups bias-cut celery slices
1/4 cup chopped onions
1/4 cup soy sauce
3 tablespoons cornstarch
3 cups diced, cooked turkey
5 oz. can water chestnuts, drained & sliced
4 cups cooked rice.
Directions: Drain the pineapple, reserving the juice. Add enough water to the juice to make 1 cup. In a large saucepan combine the juice mixture, broth, peas, mushrooms, celery, onion, and soy sauce; bring to boiling. Cover; simmer for 5 minutes. Blend cornstarch with 3 tablespoons cold water; add to saucepan. Cook and stir until thickened and bubbly. Cut up the pineapple. Stir the pineapple, turkey, and water chestnuts into saucepan; heat through. Serve over hot cooked rice. Serves 8.
back
to top
-----------------------------------------------------
Hazelnut Pilaf
Ingredients:
3/4 cup uncooked rice
1/2 cup roasted and coarsely chopped Oregon
hazelnuts
3/4 cup grated Cheddar cheese
1/2 onion -- diced
1 can sliced mushrooms (6-8 ounces) -- (8 ounce) drained
(save liquid)
1 cup chicken broth
1/4 cup soy sauce
Combine rice, hazelnuts, cheese, onion, and mushrooms; place in a greased
1-quart casserole. Mix mushroom liquid, chicken broth and soy sauce, heat
to boiling and pour over rice mixture. Cover and bake for 30 to 40 minutes
at 350. Fluff with fork before serving.
back
to top
------------------------------------------------
Honey Sesame Salmon
Steaks
Ingredients:
2 salmon steaks
1/4 cup honey
1/8 tsp dry mustard or 1/2 tsp of prepared mustard of choice
1/4 tsp grated fresh ginger or 1/8 tsp dry ginger (to taste)
juice from one lemon
1/2 tsp grated lemon rind fresh
sesame seeds
parsley dry or fresh
Directions:
Preheat the oven to 325 degrees F.
Butter a baking dish and then place the salmon steaks side by
side in the dish. Mix the honey, mustard, ginger, and lemon together. Pour it or
brush it on the steaks. Sprinkle with sesame seeds and garnish with parsley.
Cover the dish with aluminum foil and bake at 325 degrees for about 15 min. Uncover and continue baking for about 10 minutes or
until flaky. It should be slightly brown but still juicy. Serve with asparagus or vegetable of choice and a rice pilaf.
back
to top
-------------------------------------------------
Honey Stir-Fried
Shrimp
Ingredients:
For the sauce:
1/2 cup (125ml) honey
1/3 cup (75ml) soy sauce
1 1/2 Tbsp. (22ml) cider vinegar
1 Tbsp. (15ml) cornstarch
1 Tbsp. (15ml) orange rind, grated
For the stir-fry:
1 Tbsp. (15ml) vegetable oil
4 cloves garlic, minced
2
tsp.(10ml) fresh gingerroot grated
1 sweet red pepper, seeded and diced
1 cup (250ml) snow peas
1 to 1 1/2 pounds (500 to 750 g) large shrimp, peeled and deveined
3 green onions, chopped
Cooked rice or noodles.
Directions: In a bowl, combine all the sauce ingredients. Mix until smooth. Set aside. Heat oil in wok or large fry pan over medium-high heat. Add the garlic and ginger.
Sauté for 1 minute. Add the diced pepper and snow peas. Stir-fry for 1 minute or until tender-crisp. Add the shrimp; stir-fry just until shrimp turns pink (about 1 minute). Add the sauce. Cook, stirring constantly, until the mixture comes to a boil and thickens. Stir in the green onions. Serve over cooked rice or noodles.
back
to top
-------------------------------------------
Italian Chicken with Peppers and
Onions
Ingredients:
4-6 boneless, skinless chicken breasts*
2 cups flour
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. lemon pepper
1 large red onion, cut into 1" slices
1 large green pepper, cut into 1" slices
1 large red pepper, cut into 1" slices
1 large yellow pepper, cut into 1" slices
1 tsp. of minced garlic
1 can of "Italian Style" diced tomatoes (approx. 28 oz)
1 tbsp. of fresh oregano
1 tbsp. of fresh basil
4 tbsp. olive oil, divided
1 package of angel hair pasta
* Number of chicken breasts used will depend on how many you are serving. I plan for 1 breast per person and 1 or 2 extras for seconds.
Directions: Mix the flour, salt, pepper, garlic powder and lemon pepper
together. Slice the chicken breasts into 3/4" slices. Dip the slices into water and then dredge in the flour mixture.
Put 3 tbsp. of olive oil in a large skillet. Heat to medium heat. Carefully place the chicken pieces in the skillet. Allow
to brown on the first side and then flip them over.
Add the onion, peppers, garlic, oregano and basil. Allow to
cook for a couple minutes and then add the tomatoes. Cook
until the onions and peppers are tender. In the meantime, cook the pasta according to the package directions. After draining the pasta, coat with the remaining tbsp. of olive oil to keep it from sticking together. On each plate, make a bed of angel hair pasta. Then put a heaping spoonful or two of the chicken mixture on top. Sprinkle with parmesan cheese if desired. Serve with a nice tossed salad and a loaf of warm garlic bread.
back
to top
----------------------------------------------
Jamaican Jerk Chicken
Ingredients:
1/2 cup minced green onions
1/4 cup orange juice
1 tbsp minced gingerroot
1tbsp minced hot pepper
1 tbsp lime or lemon juice
1 tbsp light soy sauce
1 clove garlic, minced
1 tsp allspice
1/4 tsp cinnamon
pinch cloves
2 lb chicken thighs
Directions: In a shallow glass dish, combine onions, orange juice,
gingerroot, hot pepper, lime juice, soy sauce, garlic, allspice, cinnamon and
cloves. Add the chicken. Cover and marinate in the refrigerator, turning occasionally, for at least 2 hours or up to 8 hours.
Remove the chicken from marinade, brush any hot pepper off chicken
back into marinade and reserve. Place the chicken on greased grill over medium-hot coals or at
medium setting. Cook, turning occasionally for 15 minutes. Drizzle
with marinade. Cook, drizzling with remaining marinade, for 15 to 25 minutes longer or until juices run clear when chicken is pierced.
Makes 4 servings.
back
to top
--------------------------------------------
