Category: PROTEINS

CHICKEN MARSELLAISE

Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.  

My partner this month is Carol from NO REASON NEEDED for our 4th pairing. I spent yet another lazy afternoon perusing her recipes again and was still intrigued by her unusual recipe titles like elephant ear cookies, zippy slow cooker chili, pizza stuffed pretzels and super easy strawberry and lime ice cream but opted for her Chicken Marsellaise. Carol’s recipe is here.

 

I added some Parmesan cheese and hubs loved it!
CHICKEN MARSELLAISE

2 whole chickens, cut up (I used 4 boneless, skinless chicken breasts)
1.5 cups Catalina Fat Free Salad Dressing
2 cans (16 oz.) tomatoes with juice
2 large onions, sliced
2 teaspoons salt
1 teaspoon celery seed
1/2 teaspoon pepper
3 tablespoons flour
1 cup chicken broth or stock
  • Arrange chicken pieces in large skillet. 
  • Pour 1 cup Catalina dressing over chicken and cook over low heat. 
  • Turn chicken as needed in order to brown chicken on all sides. 
  • When chicken is browned, add remaining Catalina along with tomatoes, onion, salt, celery seed and pepper. Cover skillet and cook chicken over medium-low heat for 30 minutes or until chicken tests done. When chicken is done, remove from skillet and arrange on serving platter. 
  • Gradually add flour to chicken broth and stir until dissolved. 
  • Pour broth into skillet’s hot liquid and stir constantly, increasing the heat to medium-high. 
  • Cook until mixture forms a thick gravy sauce. 
  • Pour sauce over chicken and serve.

BABY PEA, CHICKEN and RICOTTA TART

BABY PEA, CHICKEN and RICOTTA TART

1 sheet frozen puff pastry, thawed in refrigerator
3/4 cup frozen peas
1 1/2 cup diced cooked chicken
1 cup whole milk ricotta cheese
1 teaspoon grated lemon zest
salt and pepper to taste
Juice of 1 lemon
1/4 cu flat leaf parsley, minced
2 scallions, sliced thin.

  • Preheat oven to 400Ëš.
  • Place pastry on lined baking sheet.
  • Bake until puffed, 10-13 minutes.
  • Remove from oven and top with parchment paper and an inverted baking sheet.  Bake another 10 minutes until golden brown.
  • Cook peas according to package directions. Reserve 1/4 cup of peas.
  • In a food processor process remaining peas, 3/4 cup chicken pieces and ricotta cheese to make a chunky puree.
  • Stir in lemon zest, salt and pepper.
  • In a small bowl combine the parsley, scallions and remaining peas.  
  • Season with lemon juice and salt.
  • Spread ricotta mixture over pastry and top with parsley mixture.
  • Top with remaining peas and chicken.
  • Cut into pieces and serve immediately.

I had some puff pastry left so made some apple dessert tarts to go with them.

    FRUITY CHICKEN SALAD

    It was 112Ëš here today so I wasn’t cooking!! This is my new favorite salad. I added a sliced kiwi and tomato to round it out.

    FRUITY CHICKEN SALAD

    4 cups mixed salad greens
    2 scallions, sliced
    1/4 cup fresh Italian flat parsley, chopped
    2 cups grilled chicken breast tenders, sliced or chopped
    2 cups seedless grapes, sliced in half (red would be more colorful)
    1/4 cup salted peanuts, chopped small
    • Arrange salad greens in a large bowl.
    • In another bowl combine the dressing, scallions and parsley.
    • Add chicken, grapes and peanuts.  Toss until evenly coated.
    • Arrange chicken mixture over greens.
    • Enjoy.

    SALMON CAKES

    SALMON CAKES
    2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
    1 small bunch green onions, diced
    1 egg
    1/2 cup mayonnaise
    1/2 teaspoon sugar
    1/2 lemon, zested
    1 (14-ounce) can wild salmon, checked for large bones
    1 baked potato, peeledand grated
    1/4 cup Panko crumbs
    2 tablespoons grated Parmesan cheese
    Freshly ground black pepper
    1/2 cup vegetable oil
    lemon slices

    • Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. 
    • Add the onions and cook until translucent. Cool the onions for a bit.
    • Mix the bacon, onion, egg, mayonnaise, sugar, and lemon zest in a bowl. 
    • Add the salmon and potato, mixing gently after each addition. 
    • Form the mixture into 12 small patties. 
    • In a shallow dish, combine the Panko crumbs, Parmesan, and pepper, to taste. 
    • Coat the patties in the crumb topping. 
    • Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. 
    • Add more oil, as necessary. 
    • Arrange on a serving platter and serve.

    SOUTHWEST GRILLED CHICKEN

    SOUTHWEST GRILLED CHICKEN
    2 pounds chicken wings
    2 teaspoons ground cumin
    2 teaspoons smoked paprika
    1 teaspoon oregano
    1 teaspoon sea salt
    1/2 teaspoon pepper.
    1/2 teaspoon garlic powder
    1/2 cup hot red pepper jelly

    • Heat gas grill to medium high or a charcoal grill to medium hot fire.
    • Wash and dry chicken wings.
    • Mix spices together until well blended.
    • Sprinkle 2 tablespoons on the spice mixture over chicken pieces.
    • When grill is hot rub the grate with oil and grill chicken 20 minutes or so.
    • Combine remaining spices with jelly.
    • Brush chicken pieces with jelly and cook another 5 minutes or so turning every few minutes until browned and crisp.
    • Let stand 5 minutes.

    NEAPOLITAN CHICKEN

    NEAPOLITAN CHICKEN
    4 boneless, skinless chicken breasts
    1 cup Panko crumbs
    1/2 cup flour
    2 eggs, beaten
    1/8 cup milk
    3 tablespoons butter
    1 cup ricotta cheese
    1 egg, beaten
    2 ounces shredded mozzarella cheese
    2 ounces shredded Parmesan cheese
    4 slices sliced provolone
    3-4 cups marinara sauce
    salt and pepper to taste

    • Preheat oven to 350Ëš.
    • In a shallow bowl mix together the 2 beaten eggs and milk.
    • In a medium mixing bowl cream together the ricotta cheese, 1 beaten egg, Parmesan cheese and mozzarella cheese. Generously salt and pepper. Set aside.
    • Flatten chicken breasts to uniform size.
    • Bring butter to a melt over medium heat.
    • Coat chicken in flour.
    • Dip chicken in egg wash.
    • Coat in panko crumbs.
    • Brown chicken breasts on both sides.
    • Drain chicken breasts on paper towels.
    • Place half the marinara sauce in a baking dish.
    • Add the chicken breasts.
    • Top with a thin layer of marinara.
    • Spread a generous portion of the ricotta mixture on each chicken breast.
    • Top each breast with a provolone slice.
    • Bake for 20 minutes or until cheese is bubbly.
    • Serve with pasta.

    PARMESAN LEMON CHICKEN with PARMESAN SCALLION RICE

    PARMESAN LEMON CHICKEN
    CHICKEN
    4 boneless, skinless chicken breasts
    3 eggs, beaten
    1/4 cup grated Parmesan
    1 tablespoon fresh parsley
    1/2 teaspoon sea salt
    1/4 teaspoon pepper
    1/2 cup flour
    2 tablespoons butter

    • Preheat oven to 375Ëš.
    • Flatten chicken.
    • In a shallow bowl combine the eggs, cheese and seasonings.
    • Place flour in another shallow bowl.
    • Melt butter in skillet.
    • Coat chicken with flour.
    • Coat chicken in egg mixture.
    • Brown chicken on both sides.
    • Transfer to a greased baking dish.
    • Bake for 20 minutes.

    SAUCE
    2 green onions, sliced thin
    3 cloves garlic, minced
    1/4 cup white zinfandel
    Juice of 2 lemons
    1/2 cup heavy whipping cream
    3 tablespoons COLD butter, cubed

    • Using drippings from browning chicken, add scallions and garlic, sauteing until tender.
    • Add wine and lemon juice.  Saute until slightly reduced.
    • Add whipping cream and blend well.
    • Add butter cubes and stir until melted and well blended.
    • Serve immediately over chicken and rice.

    PARMESAN SCALLION RICE
    2 cups cooked rice
    1/4 cup Parmesan cheese
    1 green onion, sliced thin 

    • Cook rice as directed.
    • Add scallion and cheese.
    • Blend well.
    • Serve with chicken and top with sauce. 
    Submitted to Cooking Thursday.
    cookingthursday

    SAUCY SPICY GRILLED BBQ CHICKEN

    SAUCY SPICY GRILLED BBQ CHICKEN
    2 pounds chicken wings
    salt & pepper
    1/4 cup ketchup
    2 tablespoons soy sauce
    2 tablespoons brown sugar
    1 tablespoon garlic rice wine vinegar
    1 teaspoon crushed red pepper flakes
    2 green onions, minced

    • Heat gas grill to medium high or a charcoal grill to medium hot fire.
    • Wash and dry chicken wings.
    • Generously salt and pepper the wings.
    • When grill is hot rub the grate with oil and grill chicken 20 minutes or so, turning every few minutes until browned and crisp.
    • In a small bowl whisk together the ketchup, soy sauce, vinegar, sugar, pepper flakes and half of the onions.
    • When wings are done either brush them with the sauce or transfer the wings to a large bowl and toss with sauce.
    • Sprinkle with remaining onions.

    BEER BRAISED PORK CHOPS

    I recently got this recipe from a friend and she was right – they were super!

    BEER BRAISED PORK CHOPS
    4 – bone in pork chops – I had thin ones already so we used those and they were really good!
    1-12 ounce bottle honey wheat beer – we used Amberbock
    1 tablespoon safflower oil
    2 cloves garlic, minced
    1/2 teaspoon coarse ground black pepper
    1 cup cheddar cheese
    1/4 cup thinly sliced green onions
    2 tablespoons chopped walnuts
    fresh herb sprigs

    • Place chops in resealable bag set in shallow dish.
    • In a medium bowl combine beer, oil, garlic, 1/4 teaspoon of the pepper and the salt.  
    • Pour over chops; seal bag.  
    • Marinate in refrigerator overnight, turning bag occasionally. 
    • Drain chops, discarding marinade.  
    • Arrange medium-hot coals around a drip pan.    
    • Place chops on grill rack over drip pan.  
    • Cover and grill for 35 to 40 minutes or until chops are slightly pin in center and juices run clear (160).  For gas grill, preheat grill.  Reduce heat to medium.  Adjust for indirect cooking.  Grill as above.
    • Combine cheese, green onions, walnuts and the remaining ¼ teaspoon pepper.  Carefully spoon cheese topping over chops.  Cover and grill for 2-3 minutes until cheese is melted.  
    • If desired, garnish with fresh herb sprigs.  Makes 4 servings.

    PAN SEARED CHICKEN with BROWNED PARSLEY BUTTER

    PAN SEARED CHICKEN with BROWNED PARSLEY BUTTER
    4 skinless, boneless chicken breasts
    flour for dredging
    4 tablespoons butter
    1 large green onion, sliced thin
    salt, pepper and paprika to taste
    1/4 cup chopped fresh flat leaf parsley
    Juice of 1 lemon
    Juice of 1 lime

    • Place chicken between the folds of a clean cheesecloth towel.  
    • Pound chicken breasts to 1/4 inch thick.
    • Cut each breast in half.
    • Generously season both sides of chicken breasts.
    • Dredge chicken in flour.
    • In a large skillet melt butter over medium high heat.
    • When butter is sizzling, but not browning, add onions and chicken pieces.
    • Generously season AGAIN!
    • Cook chicken 4-5 minutes on each side.
    • Plate chicken and keep warm.
    • Add parsley, lemon and lime juices, cooking until browned. 
    • Pour over chicken pieces.
    • Garnish with parsely.

    BLACKBERRY ORANGE CHICKEN

    BLACKBERRY ORANGE CHICKEN
    Hefty 1/2 cup blackberries
    1 orange, sliced thin
    1/4 + 1/4 cup chicken broth
    2 tablespoons brown sugar
    2 tablespoons champagne vinegar
    1 teaspoon safflower oil
    2 cloves garlic, minced
    1/2 teaspoon paprika
    6 boneless chicken breasts
    1 tablespoon fresh minced thyme
    1/2 teaspoon sea salt
    1/4 teaspoon white pepper
    2 teaspoons cornstarch

    • Preheat oven to 375Ëš.
    • In a small bowl mash 2 tablespoons of berries.
    • Add 1/4 cup chicken broth, vinegar, brown sugar, oil, garlic and paprika and mix until well blended.
    • Spray baking dish with PURE.
    • Place chicken pieces in baking dish.
    • Pour blackberry mixture over top.
    • Top with orange slices.
    • Sprinkle with thyme, salt and pepper.
    • Bake uncovered for 25-30 minutes.
    • Remove chicken and keep warm. Save drippings.
    • In a small saucepan heat 1/4 cup chicken broth adding in cornstarch and blended until smooth.
    • Add in drippings.
    • Bring to a boil, cooking for a minute or two until thickened.
    • Serve over chicken.
    • Dot with remaining blackberries, which I forgot to do before the picture and the munchkins ate them all!