Ingredients:
1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6-inch) corn tortillas
2 cups (8 ounces) shredded Cheddar cheese, divided
Directions:
1. Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender.
2. Stir in chicken and next 7 ingredients; remove from heat.
3. Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish.
4. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.
5. Bake at 350° for 30 to 35 minutes.
Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.
Showing posts with label Poultry. Show all posts
Showing posts with label Poultry. Show all posts
Monday, September 21, 2009
Chicken Pot Pie
Ingredients:
1 (3 1/2-pound) whole chicken
5 cups water
2 celery stalk tops with leaves
1 1/4 teaspoons salt
1/4 teaspoon pepper
3 to 4 bacon slices
3 green onions, sliced
2 large celery ribs, chopped
1/2 cup all-purpose flour
3 hard-cooked eggs, sliced
3 carrots, cooked and diced
1 (8.5-ounce) can sweet green peas, drained
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried thyme
1/2 (15-ounce) package refrigerated piecrusts
Cranberry sauce
Directions:
1. Bring first 5 ingredients to a boil in a large Dutch oven;
2. reduce heat, and simmer mixture 1 1/2 hours or until chicken is done.
3. Remove chicken, reserving 3 1/2 cups broth in Dutch oven;
4. discard celery tops. Let chicken cool;
5. skin, bone, and cut into bite-size pieces.
6. Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 3 tablespoons drippings in skillet.
7. Crumble bacon, and set aside.
8. Sauté green onions and chopped celery in hot drippings in skillet over medium heat 5 minutes or until tender.
9. Gradually whisk in flour until blended.
10. Gradually add reserved broth; cook, whisking constantly, 3 minutes or until thickened and bubbly.
11. Stir in chicken, bacon, eggs, and next 5 ingredients.
12. Spoon mixture into a 3-quart baking dish, and top with refrigerated piecrust.
13. Bake at 450° for 25 minutes or until golden and bubbly.
14.Serve with cranberry sauce.
1 (3 1/2-pound) whole chicken
5 cups water
2 celery stalk tops with leaves
1 1/4 teaspoons salt
1/4 teaspoon pepper
3 to 4 bacon slices
3 green onions, sliced
2 large celery ribs, chopped
1/2 cup all-purpose flour
3 hard-cooked eggs, sliced
3 carrots, cooked and diced
1 (8.5-ounce) can sweet green peas, drained
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried thyme
1/2 (15-ounce) package refrigerated piecrusts
Cranberry sauce
Directions:
1. Bring first 5 ingredients to a boil in a large Dutch oven;
2. reduce heat, and simmer mixture 1 1/2 hours or until chicken is done.
3. Remove chicken, reserving 3 1/2 cups broth in Dutch oven;
4. discard celery tops. Let chicken cool;
5. skin, bone, and cut into bite-size pieces.
6. Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 3 tablespoons drippings in skillet.
7. Crumble bacon, and set aside.
8. Sauté green onions and chopped celery in hot drippings in skillet over medium heat 5 minutes or until tender.
9. Gradually whisk in flour until blended.
10. Gradually add reserved broth; cook, whisking constantly, 3 minutes or until thickened and bubbly.
11. Stir in chicken, bacon, eggs, and next 5 ingredients.
12. Spoon mixture into a 3-quart baking dish, and top with refrigerated piecrust.
13. Bake at 450° for 25 minutes or until golden and bubbly.
14.Serve with cranberry sauce.
Grilled Chicken Cobb Salad
Ingredients:
2 boneless, skinless chicken breasts, 8 ounces each
2 teaspoons extra-virgin olive oil, plus 2 tablespoons extra-virgin olive oil
1 teaspoon poultry seasoning, eyeball it
Salt and freshly ground black pepper
4 large eggs
8 sliced bacon, chopped into 1/2-inch pieces
3 hearts romaine lettuce
2 lemons, juiced
2 ripe avocados, halved and scooped from skins with a spoon, then diced
2 vine ripe tomatoes, seeded and diced
1 red onion, chopped
2 cups white cheddar or Monterey Jack, shredded (or blue cheese crumbled)
Directions:
1. Heat a grill pan or nonstick skillet over medium high heat.
2. Coat chicken breasts with 2 teaspoons oil, poultry seasoning, salt and pepper.
3. Wash hands.
4. Grill or pan-fry chicken 6 to 7 minutes on each side.
5. Remove from heat and let rest 5 minutes.
6. In a small pot, cover eggs with cold water.
7. Place over high heat and bring water to a boil.
8. Once it comes to a boil, cover the pot and turn off the heat.
9. Set a timer for 10 minutes.
10. After the 10 minutes, cool eggs under cold running water. Peel and chop.
11. Brown chopped bacon in a skillet over medium high heat.
12 .Drain bacon on paper towels.
13. Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl.
14. Dress chopped lettuce with the juice of 1 1/2 lemons.
15. Drizzle remaining 2 tablespoons extra-virgin olive oil over lettuce.
16. Season greens with salt and pepper, to taste.
17. Toss diced avocados with juice of remaining 1/2 lemon, to retard browning.
18. Halve chicken breasts and chop the meat.
19. To serve, arrange rows of chopped chicken, chopped hard boiled egg, crisp bacon bits, diced avocado, diced tomato, chopped red onion and shredded cheese on top of either 4 individual portions of dressed romaine or 1 large serving platter.
2 boneless, skinless chicken breasts, 8 ounces each
2 teaspoons extra-virgin olive oil, plus 2 tablespoons extra-virgin olive oil
1 teaspoon poultry seasoning, eyeball it
Salt and freshly ground black pepper
4 large eggs
8 sliced bacon, chopped into 1/2-inch pieces
3 hearts romaine lettuce
2 lemons, juiced
2 ripe avocados, halved and scooped from skins with a spoon, then diced
2 vine ripe tomatoes, seeded and diced
1 red onion, chopped
2 cups white cheddar or Monterey Jack, shredded (or blue cheese crumbled)
Directions:
1. Heat a grill pan or nonstick skillet over medium high heat.
2. Coat chicken breasts with 2 teaspoons oil, poultry seasoning, salt and pepper.
3. Wash hands.
4. Grill or pan-fry chicken 6 to 7 minutes on each side.
5. Remove from heat and let rest 5 minutes.
6. In a small pot, cover eggs with cold water.
7. Place over high heat and bring water to a boil.
8. Once it comes to a boil, cover the pot and turn off the heat.
9. Set a timer for 10 minutes.
10. After the 10 minutes, cool eggs under cold running water. Peel and chop.
11. Brown chopped bacon in a skillet over medium high heat.
12 .Drain bacon on paper towels.
13. Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl.
14. Dress chopped lettuce with the juice of 1 1/2 lemons.
15. Drizzle remaining 2 tablespoons extra-virgin olive oil over lettuce.
16. Season greens with salt and pepper, to taste.
17. Toss diced avocados with juice of remaining 1/2 lemon, to retard browning.
18. Halve chicken breasts and chop the meat.
19. To serve, arrange rows of chopped chicken, chopped hard boiled egg, crisp bacon bits, diced avocado, diced tomato, chopped red onion and shredded cheese on top of either 4 individual portions of dressed romaine or 1 large serving platter.
Jamaican Jerk Chicken Pizza
makes 3 (9-inch) pizzas
Jerk Chicken Pieces:
1/2 pound boneless,
skinless chicken breast
1 teaspoon olive oil
2 teaspoons jerk seasoning
1/2 teaspoon cayenne pepper
Caribbean Sauce:
1/2 tablespoon cold water
1/2 teaspoon Wondra Flour
1/2 cup sweet chili sauce
3/4 teaspoon jerk seasoning
For the Pizza:
8 ounces pizza dough
1/2 tablespoon Caribbean Sauce
1 cup mozzarella
1/4 cup roasted red and yellow peppers
1/4 cup sliced yellow onions
1/4 cup crispy bacon
13 to 15 pieces Jerk Chicken
(3/4-inch)Sprinkling of additional mozzarella
1 tablespoon chopped green scallions
To make Jerk Chicken:
1. Preheat grill to 450 degrees F
2. In a clean mixing bowl, thoroughly mix the Jerk seasoning and Cayenne pepper and set aside.
3. Trim all fat from chicken breasts.
4. Line a cutting board with plastic wrap and place chicken breasts skin side up on the plastic wrapped cutting board.
5. Cover chicken breasts with an additional layer of plastic wrap.
6. Use a mallet to pound the thick side of the breast to 1/2-inch. The breasts should be 1/2-inch thick. DO NOT OVER-POUND.
7. Coat chicken breasts with olive oil in mixing bowl.
8. Place oil-coated chicken breasts on a sheet pan with skin side up.
9. Using your fingers, sprinkle half of the jerk seasoning and cayenne pepper mix over one side of the breasts.
10. Turn breast over and with your fingers sprinkle the remaining of jerk seasoning and cayenne pepper mix over the other side of all breasts.
11. Place the seasoned side of the breasts on a 450 degree F grill.
12. Grill at a diagonal to the vertical grooves.
13. After 2 minutes rotate the breasts 45 degrees to produce diamond shaped grill marks.
14. Continue grilling this same side for approximately 2 minutes longer (or until the outer edges begin to turn from pink to white and opaque).
15. Turn the breasts over and grill for approximately 2 minutes.
16. Rotate the breasts 45 degrees and grill for about 2 minutes more. The breasts must reach an internal temperature of 165 degrees F.
17. Transfer the chicken breasts to a sheet pan in one well-spaced layer.
18. Refrigerate immediately and chill to 40 degrees F.Cut breasts into 3/4-inch pieces.
To make Caribbean Sauce:
1. Add water to a mixing bowl.
2. Slowly sprinkle flour into water while whisking at the same time.
3. Break up any clumps.
4. Add sweet chili sauce and jerk seasoning to flour mixture.
5. Mix thoroughly.Add sauce to a non-stick saute pan and cook over high flame for approximately 5 to 6 minutes.
6. Stir continuously.When sauce is thickened transfer to a container and store at room temperature.
To make the pizza:
1. Use a spoon to spread the Caribbean sauce to within an inch of the outer edge of a stretched pizza dough.
2. Distribute ingredients to within 1/2-inch of the outer edge of the pizza.
3. Distribute mozzarella over the Caribbean sauce.
4. Distribute roasted peppers over the mozzarella.
5. Distribute onions over peppers.
6. Distribute bacon over the onions.
7. Distribute Jerk Chicken over the bacon.
8. Sprinkle additional mozzarella over the entire pizza.
9. Garnish with scallions after cooking.
ENJOY!
Jerk Chicken Pieces:
1/2 pound boneless,
skinless chicken breast
1 teaspoon olive oil
2 teaspoons jerk seasoning
1/2 teaspoon cayenne pepper
Caribbean Sauce:
1/2 tablespoon cold water
1/2 teaspoon Wondra Flour
1/2 cup sweet chili sauce
3/4 teaspoon jerk seasoning
For the Pizza:
8 ounces pizza dough
1/2 tablespoon Caribbean Sauce
1 cup mozzarella
1/4 cup roasted red and yellow peppers
1/4 cup sliced yellow onions
1/4 cup crispy bacon
13 to 15 pieces Jerk Chicken
(3/4-inch)Sprinkling of additional mozzarella
1 tablespoon chopped green scallions
To make Jerk Chicken:
1. Preheat grill to 450 degrees F
2. In a clean mixing bowl, thoroughly mix the Jerk seasoning and Cayenne pepper and set aside.
3. Trim all fat from chicken breasts.
4. Line a cutting board with plastic wrap and place chicken breasts skin side up on the plastic wrapped cutting board.
5. Cover chicken breasts with an additional layer of plastic wrap.
6. Use a mallet to pound the thick side of the breast to 1/2-inch. The breasts should be 1/2-inch thick. DO NOT OVER-POUND.
7. Coat chicken breasts with olive oil in mixing bowl.
8. Place oil-coated chicken breasts on a sheet pan with skin side up.
9. Using your fingers, sprinkle half of the jerk seasoning and cayenne pepper mix over one side of the breasts.
10. Turn breast over and with your fingers sprinkle the remaining of jerk seasoning and cayenne pepper mix over the other side of all breasts.
11. Place the seasoned side of the breasts on a 450 degree F grill.
12. Grill at a diagonal to the vertical grooves.
13. After 2 minutes rotate the breasts 45 degrees to produce diamond shaped grill marks.
14. Continue grilling this same side for approximately 2 minutes longer (or until the outer edges begin to turn from pink to white and opaque).
15. Turn the breasts over and grill for approximately 2 minutes.
16. Rotate the breasts 45 degrees and grill for about 2 minutes more. The breasts must reach an internal temperature of 165 degrees F.
17. Transfer the chicken breasts to a sheet pan in one well-spaced layer.
18. Refrigerate immediately and chill to 40 degrees F.Cut breasts into 3/4-inch pieces.
To make Caribbean Sauce:
1. Add water to a mixing bowl.
2. Slowly sprinkle flour into water while whisking at the same time.
3. Break up any clumps.
4. Add sweet chili sauce and jerk seasoning to flour mixture.
5. Mix thoroughly.Add sauce to a non-stick saute pan and cook over high flame for approximately 5 to 6 minutes.
6. Stir continuously.When sauce is thickened transfer to a container and store at room temperature.
To make the pizza:
1. Use a spoon to spread the Caribbean sauce to within an inch of the outer edge of a stretched pizza dough.
2. Distribute ingredients to within 1/2-inch of the outer edge of the pizza.
3. Distribute mozzarella over the Caribbean sauce.
4. Distribute roasted peppers over the mozzarella.
5. Distribute onions over peppers.
6. Distribute bacon over the onions.
7. Distribute Jerk Chicken over the bacon.
8. Sprinkle additional mozzarella over the entire pizza.
9. Garnish with scallions after cooking.
ENJOY!
Wednesday, September 16, 2009
Chicken and Dumplings
Ingredients:
1 1/2 pounds chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix (preferred brand Jiffy Mix)
1/2 cup warm water
Handful flat-leaf parsley, chopped
1 cup frozen green peas
Directions:
Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in soup bowls.
Enjoy!
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix (preferred brand Jiffy Mix)
1/2 cup warm water
Handful flat-leaf parsley, chopped
1 cup frozen green peas
Directions:
Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in soup bowls.
Enjoy!
Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato
Ingredients:
3 cups chicken stock
1 pound chicken tenders
1 bay leaf, fresh if available
1 tablespoon extra-virgin olive oil, 1 turn of the pan
4 slices thick, smoky center cut bacon, chopped
1 onion, finely chopped
4 cloves garlic, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce
1 (28-ounce) can crushed fire roasted tomatoes
Salt
4 cups lightly crushed corn tortilla chips
2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar, 3/4 pound
1 lime, cut into wedges
1/2 red onion, chopped
Freshly chopped cilantro leaves, for garnish
Directions:
Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf. While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon.Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes. Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup. Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.
My husband I cannot get enough of this soup! Enjoy!
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