POULTRY – Page 52 – Chasing MY Life WHEREVER it Leads ME

SHREDDED CHICKEN ROLLS

SHREDDED CHICKEN VEGETABLE EGG ROLLS

2 cups finely chopped cooked chicken or pork pieces (cheat and use a rotisserie chicken)

1 medium Vidalia onion, finely chopped

1 large stalk celery, finely chopped

1 large carrot, finely chopped

1 tablespoon minced garlic, jar

1 tablespoon sugar

1 teaspoon sea salt

1 teaspoon pepper

1 tablespoon sesame oil

4 tablespoons canola oil

egg roll wrappers (I use Melissa’s)

Heat skillet with 2 tablespoons of oil. Add onion, garlic, celery and carrots, Saute’ until tender.
Drain, retaining oil.
In a large mixing bowl toss meat pieces with sesame oil, sugar, salt and pepper. Add vegetables and blend well.
Cool 5-10 minutes.
Fill center of each wrapper with 2 tablespoons of filling.
Fold 1st corner towards the center. Then fold each edge towards the center. With a pastry brush wet the exposed triangle of dough and roll the bulk onto it.
Add oil back into pan and add the additional 2 tablespoons and bring to medium heat.
Cook egg rolls on all 4 sides until golden.

RASPBERRY PINEAPPLE DIPPING SAUCE

1/2 cup raspberry jam

2 tablespoons crushed pineapple, drained

2 tablespoons honey

2 tablespoons soy sauce

Heat jam in microwave for 20 seconds to warm and thin.
Whisk in honey and soy sauce.
Set aside.

LINK PARTY PALOOZA & FOODIE FRIDAY submissions by 3 Sides of Crazy

It’s FOODIE FRIDAY over at RATTLEBRIDGE FARM and a great time for me to catch up on a few recipes that needed posting from the recently tried stack of Magazine Monday recipes and this week there were quite a few winners I must say.

First up is:

BULLAI RUBBED CHICKEN

2 pounds chicken tenders, rinsed and dried

1 1/2 teaspoons chili powder

1/2 teaspoon sea salt

2 teaspoons garlic powder

1 KNORR onion bouillon cube, crushed

1 teaspoon California sweet Paprika

1 KNORR chicken homestyle stock tub

2 tablespoons sun dried tomatoes

Juice of 1 lemon

4 tablespoons butter, divided

Combine spices until well blended.
Sprinkle rub on both sides of chicken rubbing in well.
Melt 2 tablespoons of butter over medium high heat.
Cook chicken pieces until just done, about 4 minutes per side.
Remove chicken pieces, keeping them warm.
Add remaining butter and KNORR stock and hot water, whisking into drippings until well blended. Bring to a boil over medium high heat and simmer about 10 minutes until reduced by half.
Whisk in the lemon juice and whipping cream until well blended.
Add sun dried tomatoes.
Reduce heat, simmering to desired consistency.
Pour over chicken and mashed potatoes.

Next was a super easy and SUPER tasty recipe:

GERMAN SMASHED POTATOES

3 pounds YUKON GOLD potatoes, peeled and cut into chunks, cooked tender

1/2 pound bacon

4 tablespoons apple cider vinegar

1 teaspoon sugar

Cook bacon until crisp, drain on paper towels.
Add vinegar and sugar to bacon fat, being sure to scrape up all the bits on the bottom of the pan and cook until well blended. Remove from heat.
In a large bowl add the potatoes and smash.
Crumble the bacon over the potatoes.
Pour the vinegar mixture over top and mix well.
Enjoy.

Then came a more time consuming recipe, but one hubs fell in love with:

I also found that they now make refried BLACK beans – gotta tell you I’m loving these!

LAYERED TORTILLA PIE

1 cup salsa

1 pound ground beef

homemade taco seasoning

1 can refried BLACK beans

1 can traditional refried beans

8 inch flour tortillas

2 cups Mexican shredded cheese

sour cream

1/2 cup chopped tomatoes

Brown the hamburger and drain off the grease.
Add 1/2 cup water and taco seasoning to the hamburger.
Cook until liquid is absorbed.
Preheat oven to 400°.
In a medium bowl mash together the refried beans, 1/2 the salsa and 1/2 the garlic.
In another medium bowl mash together the refried BLACK beans, 1/2 the salsa and 1/2 the garlic.
Spray a shallow pie pan with PURE.
Spread a small amount of sour cream on a tortilla and lay in the bottom of the pie pan.
Spread with one of the bean mixtures.
Add another tortilla and spread with some meat mixture. Top with a thin layer of cheese.
Repeat layers until you have about 7 or 8 layers.
Top with remaining cheese.
Cover lightly with foil.
Bake 40 minutes. Uncover and bake 5 minutes until cheese is bubbly.
Cut into wedges and serve with salsa and sour cream.

Here’s an all-time favorite:

SEAFOOD SALAD

Shredded Romaine

Tomato wedges

Sliced green onions

Juice of 1 lemon

salt and pepper to taste

1 large can tuna, drained really well

Mayo to taste

Toss all together and enjoy with some garlic bread.

And lastly one of our new favorites:

ITALIAN MEATLOAF CUPS w/ PARMA ROSA PASTA

1 pound hamburger

1 pound Italian sausage

2 bunches green onions, chopped

1 sleeve saltines, crushed

2 eggs

1 can Italian tomato paste

8 oz. shredded cheddar cheese

2 cloves garlic

1 teaspoon sea salt

1 teaspoon white pepper

1 tablespoon Worcestershire sauce

1 tablespoon liquid smoke

Preheat oven to 350 degrees.
Blend all together.
I use the mini loaf pans and fill each one 2/3.
Bake for 45 minutes or until top is crispy.
Pour off excess fat before serving.
Bake how ever many you need today and freeze the others for future meals. Thaw in refrigerator before baking.

These are truly greatest hits at our house and welcome leftovers for weekend picnic sandwiches.

PARMA ROSA PASTA

2 tablespoons butter

1/2 cup heavy cream

1 teaspoon minced garlic, jar

1 tablespoon Classico sun-dried tomato paste

1 egg yolk, beaten

1/4 teaspoon thyme

salt and pepper to taste

3/4 cup grated Parmesan cheese

Melt butter in a saucepan.
Add garlic and saute until fragrant.
Gradually add heavy cream, stirring constantly. Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted.
Whisk in egg quickly and heat through.

Recipes Submitted to:

and TATERTOTS & JELLO’S LINK PARTY PALOOZA

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TERIYAKI CHICKEN – SLOW COOKED

I have a stack of recently tried recipes on my desk that has collected a layer of dust. I guess it’s time to get them posted versus dusting them. I split the recipe into thirds since there are just the 2 of us and it fit perfectly into a small crock pot.

TERIYAKI CHICKEN

12 boneless, skinless chicken thighs

3/4 cup sugar

3/4 cup soy sauce

6 tablespoons apple cider vinegar

3/4 teaspoon ground ginger

2 cloves garlic, minced

1/4 teaspoon white pepper

5 teaspoons cornstarch

5 teaspoons cold water

Place chicken in crock pot.
Whisk together the sugar, soy sauce, garlic, ginger and pepper.
Pour over chicken.
Cover and cook on low for 4 hours or until chicken is tender.
Remove chicken to a serving platter, keeping it warm.
Pour soy sauce into a sauce pan and bring to a boil.
Whisk together the cornstarch and cold water until smooth,
Gradually add cornstarch mixture to the soy sauce mixture, cooking until thickened.

RITZY CHEDDAR CHICKEN

Evidently I hit the jackpot on new recipes this week. Hubs was getting tired of all the chicken I was serving so I was looking for a way to “spice” up chicken without actually using too many spices. Diet here still consists of virtually spice and acid free ingredients due to all my health needs, but 2 recipes so far this week have done it! On the other hand I will NEVER be posting the recipe for potato crusted Tilapia – that recipe sucked big time! Now as good as this was I want to try it again using this recipe for the chicken and the Lemon Cream Chicken sauce from last night.

RITZY CHEDDAR CHICKEN

2 pounds chicken tenders or 4 boneless, skinless breasts**

1 sleeve RITZ crackers

salt and pepper to taste1/2 cup whole milk

2 cups grated cheddar cheese

SAUCE

1 can cream of chicken soup##

2 tablespoons sour cream

2 tablespoons butter

Pre-heat oven to 400 degrees.
In a food processor grind crackers until fine.
Generously salt and pepper chicken pieces.
Soak chicken pieces in the milk.
Dredge chicken pieces through the cheese first and then the crumbs. Press each layer into the chicken pieces.
Spray a baking dish with PURE or PAM.
Lay chicken pieces into the baking dish.
Cover with foil and bake 30 minutes.
Remove the foil and bake another 5-10 minutes or until chicken is golden brown.

While chicken is baking begin the sauce.
In a medium sized sauce pan combine the soup, sour cream and butter with a whisk.
Stir over a medium high heat until sauce is hot.
Serve over chicken.

**I use thinly sliced chicken steaks which are basically chicken breasts that are sliced at least once and many times 3 times. This helps for portion control and works wonders! Since my last surgery and for medical reasons I’m supposed to eat less each meal and eat more meals. This it happens allows me to try even more recipes as long as I adjust them to feed 2.

## I make my own cream soups if you prefer:

3 tablespoons butter

3 tablespoons WONDRA flour

1/4 teaspoon salt

1/4 teaspoon poultry seasoning

1/2 cup milk

1/2 cup chicken broth

Melt the butter in heavy saucepan.
Blend in flour and salt. Cook until bubbly.
Remove from heat and gradually stir or whisk in liquid.
Return to heat and cook, constantly stirring until smooth and thickened.

LEMON CREAM CHICKEN

When I first started blogging it was about home renovations that were forced on us when we bought some investment property. Soon after though I realized that my favorite blogs to read and the women I met were those of the foodie genre. Since then I have made more recipes from the scraps of paper I collected over the years. Some were real duds, but some shone brightly.

Tonight the Lemon Cream Chicken shined the brightest of all recent recipes I’ve tried. So, I’m going to share it with you and hope you enjoy it as much as we did!

LEMON CREAM CHICKEN

1/3 cup WONDRA flour

salt and pepper to taste

4 skinless, boneless chicken breast halves**

3 tablespoons butter

1 KNORR chicken homestyle stock tub

3/4 cup hot water

1 cup whipping cream

Juice of 1 large lemon

1/4 pound fresh mushrooms, sliced

Wash and dry chicken pieces.
Generously salt and pepper each side.
Dredge in the flour, pressing to coat well.
In a large skillet, melt butter.
Add chicken pieces and brown on each side. Remove chicken and keep warm.
Add KNORR stock and hot water, whisking into drippings until well blended.
Bring to a boil over medium high heat and simmer about 10 minutes until reduced by half.
Whisk in the lemon juice and whipping cream until well blended.
Reduce heat and add mushrooms cooking about 5 minutes until mushrooms are tender.
Simmer to desired consistency.
Pour over chicken and mashed potatoes.

BBQ HERBED CHICKEN

It was another scorcher here today of 112 degrees and monsoony humid weather so we stayed inside and painted the bathroom and a bedroom. I’m exhausted though so decided to make this simple recipe for the grill. It was made even simpler by having the lime juice in the freezer. I buy the fruit and then squeeze it all at once making it into cubes for future recipes. And then even simpler yet by converting the fresh herbs into dry measurements and using a mortar & pestle to revive them. This was a substitute for tonight, but I highly recommend using the fresh when you can.

HERBED BBQ CHICKEN

1/2 cup vegetable oil

1/2 cup lime juice

2 tablespoons fresh chopped basil

2 tablespoons fresh chopped oregano

1 teaspoon onion powder

1/4 teaspoon lemon pepper

4 chicken thighs, about 1 pound*

4 chicken drumsticks, about 1 pound*

In a small food processor mix together everything except the chicken.
Wash and dry the chicken pieces.
Pour herb mixture into a large ziploc bag and add chicken pieces. Marinate chciken for 30 minutes to 24 hours.

Heat grill and spray with PAM for grilling especially if using skin free pieces.
Place chicken pieces on grill, reserving the marinade.
Cook on one side and then turning to other side. Time will vary drastically based on type of chicken pieces you are using.

Pour reserved marinade into a small saucepan. Bring to a boil over a medium-high heat and then remove from heat.
Brush over chicken pieces.

*I use whatever I have on hand – breasts, tenders, etc….

BLACK PEPPER CHICKEN

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.

This month I was paired with Camilla at Culinary Adventures with Camilla. I love being paired with someone I’ve never been paired with before I inevitably learn sooooooo much, and find great new recipes. She has a huge diversity in recipes. I finally settled on the Black Pepper Chicken from The Law Student’s Cookbook. I did make a few alterations for us, but none that would drastically affect the flavor.

According to wikipedia, pepper originates in South East Asia and has been used in Indian cooking essentially forever. Peppercorns used to be known as “black-gold” and were used as a form of money. Black pepper is now commonly used in cuisines all around the world.

BLACK PEPPER CHICKEN

1/2 pound boneless skinless chicken breasts

1 tablespoon plain yogurt

Juice of large lemon

2 garlic cloves, minced

1-inch fresh ginger root, skinned and minced (I omitted as hubs hates ginger)

1 tablespoon ground black peppercorns, coarsely ground

1/2 teaspoon red chili powder

1/8 teaspoon turmeric

1/4 teaspoon sea salt

1 tablespoon vegetable oil (omit if grilling)

1/2 teaspoon ground mustard (also omitted since I have a deathly allergy to mustard)

pinch of red chili flakes

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

Marinate the chicken in the yogurt, lemon juice, garlic, pepper, chili powder, turmeric, chili flakes, corriander, cumin and salt.
Remove chicken, reserving the marinade.
Let sit for 20 minutes in the refrigerator. (I let it marinade for several hours.)
~~In a deep pan heat the vegetable oil, on high. Add the mustard and chili flakes. Fry for 15 seconds. Add the coriander and cumin, and stir for 35 seconds.~~
Heat grill to medium high.
Spray grill with PAM.
Grill chicken for 5 minutes each side, basting well with marinade after 2-3 minutes.
~~Add the marinated chicken to the pan, browning the chicken on each side. Lower the heat, cover with a lid, and cook for 15 minutes.~~

* serves 2

LEMON BROCCOLI CHICKEN

LEMON CHICKEN

1 1/2 pounds chicken breast or chicken tenders, cut into chunks

1/4 cup all-purpose unbleached flour

1/4 cup cornstarch

1 1/2 teaspoons baking powder

1 tablespoon safflower oil

1 cup water

pinch coarse salt

2 tablespoons wok or vegetable oil

1 tablespoon (a splash) white or rice wine vinegar

1/2 cup chicken broth or stock

8 ounces (1 cup) prepared lemon curd or use the lemon sauce below

2 tablespoons soy sauce

1/4 teaspoon sesame oil

1 lemon, zested

2 scallions, thinly sliced or 20 blades fresh chives, finely chopped

I added shredded carrots, peas and broccoli.

Sift together the flour, cornstarch, salt and baking powder.
Coat the pieces chicken, shaking off any excess.
Heat a large skillet or a wok-shaped nonstick pan over medium-high heat with safflower oil.
Stir fry chicken until golden, 3 or 4 minutes.
Remove chicken from the pan and return pan to heat.
Reduce heat to medium.
Add a splash of vinegar to the pan and let it evaporate.
Add stock, soy sauce and sesame oil to the pan and scrape up any drippings with a whisk cooking until slightly thickened.
Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through.
Remove the pan from heat, add the scallions or chives and the lemons and zest.
Toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.

Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

Weekend Cooking Creations is hosted by Jennifer.

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.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.

Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

Weekend Cooking Creations is hosted by Jennifer.

LEMONS to LEMONADE, MY NEW MANTRA FOREVER AS I TRAVEL DOWN LIFE’S CRAZY ROAD

Many of you know that despite my normally always positive outlook on life I have not always been the healthiest of people. Years and years ago I began a life style change that would make today’s college student cringe when I was diagnosed with Systemic Lupus during college. I gave up processed food, fast food, drinking and excessive sweets. It worked! I was able to get off most medications, started feeling better and was able to live life to a fuller extent.

I followed a stringent preventative schedule, got well woman exams, took my vitamins, followed a healthy diet and yet several years later was diagnosed with Ovarian Cancer. Miracle of all miracles and a volleyball sized tumor later, my wonderful surgeon got all of the cancer and I began to breathe AND live again as I recovered from surgery.

During the surgery they discovered a Hiatal Hernia, but let it be since the cancer was more important. It was a long surgery with a 10 inch scar to remind me everyday how blessed I am to still be among the living. It was also a long recovery with a multitude of side affects along the way.

As I got stronger and began to live again, the Hiatal Hernia reared its ugly head and made me more and more miserable. The pain and side affects increased day by day and eventually led to a new surgery last June. This surgery was a Nissen Fundoplication that ended in stomach reconstruction when they needed to remove several inches of shredded esophagus and build a new valve. It also left me on a liquid diet for several months. Even after that I have been slowly adding food by food to test my ability to tolerate and digest certain foods – kind of like teaching a baby to eat one food at a time. Recovering from yet another surgery left me fighting for my strength and energy. Water Aerobics and walking became my daily friend and life saver.

The first side affect that is really making life difficult is searing pain. Until recently I was seriously afraid the cancer was back. But after a recent CT scan I’m told there is no sign of recurring metastatic disease. Yet they did manage to find a few other things! DAMN it’s always something. FLD for one. What is FLD aka Non-alcoholic Fatty Liver Disease? Well it’s something I shouldn’t have given how well I eat! But, yet I have it. I will be going for a Cardiac CT scan in the near future to determine if my life is about to change yet again by adding a dreaded lifetime drug to maintain the FLD.

Then comes the second of the side affects that bothers even more, my vision. After the first surgery one of the doctors mentioned that changes in my vision might happen and recommended not changing to contacts right away. Unfortunately I did begin to see changes and my sight was getting worse, blurry and distorted close up. I recently met with a new eye doctor and was told I have a macular hole. Between the eye doctor, my primary and my new oncologist we all agree on one thing – there is NO good reason that these things are happening to me – I eat well, drink plenty of fluids, get plenty of exercise and rest.

So here we go for more drastic changes. ALL my adult life my mantra has been about turning lemons into lemonade and some days I find it difficult to understand how it is even possible that the pitcher of lemonade is still half full and able to replenish itself. I do realize I would do whatever was necessary to stay healthy and be able to care for my family. I’ve been given a list of supplements to add to my diet, to eat even more fish, fruit, leafy greens and told to wear sunglasses ALL the time. The rest I’m choosing to do as I continue to deal with adding foods to my diet and dealing with new conditions that can’t be eliminated, but CAN BE controlled.

Being removed from my diet on a regular basis is bread in general, red meat as a whole, fast food (what little I eat) and ALL processed food! Now you might notice on future menus red meat recipes, but that’s okay as I won’t force hubby to adapt to my new ways all the time.

PERMANENT MENU REVISIONS

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

	DATE	BREAKFAST	LUNCH	DINNER
MONDAY	2/25	CHEERIOS, BANANA & YOGURT	TUNA & ORANGE	LEMON GLAZED RED SNAPPER, BROCCOLINI, 4 OUNCES GREEN GODESS & SALAD
TUESDAY	2/26	OATMEAL, BANANA & YOGURT	TOMATOES, CUCUMBERS & SNAP PEAS	PINK LEMON CHICKEN, BROCCOLINI 4 OUNCES GREEN GODESS & SALAD
WEDNESDAY	2/27	CHEERIOS, BANANA & YOGURT	TUNA & ORANGE	AVOCADO SALAD, 4 OUNCES GREEN GODESS & ROAST CHICKEN
THURSDAY	2/28	OATMEAL, BANANA & YOGURT	TOMATOES, CUCUMBERS & SNAP PEAS	CRAB SALAD, TOMATOES, 4 OUNCES GREEN GODESS & SNAP PEAS
FRIDAY	3/1	OATMEAL, BANANA & YOGURT	CRAB SALAD	ROCKFISH COD, SPINACH SALAD, 4 OUNCES GREEN GODESS & FRUIT SALAD
SATURDAY	3/2	CHEERIOS, BANANA & YOGURT	TUNA & ORANGE	BAKED WHITE FISH, BROCCOLINI, TOMATO SLICES & SNAP PEAS
SUNDAY	3/3	SCRAMBLED EGGS	PROTEIN DRINK	MAHI MAHI IN ORANGE SAUCE, 4 OUNCES GREEN GODESS, BROCCOLINI & SALAD

LEMON PARMESAN CHICKEN

LEMON PARMESAN CHICKEN

4-6 boneless, skinless chicken breasts

1/2 cup mayonnaise

Juice of 1 lemon

1/4 cup Parmesan cheese

4 teaspoons Italian bread crumbs

Preheat oven to 425˚.
Whisk together the mayonnaise, lemon juice and one half of the Parmesan cheese,
Spread each piece of chicken with the mayonnaise mixture.
Sprinkle with bread crumbs and remaining cheese.
Bake for 20 minutes or until chicken is cooked through and tops are golden.

LEMON PARMESAN CHICKEN

PARMESAN CHICKEN
4-6 boneless, skinless chicken breasts
1/2 cup mayonnaise
Juice of 1 lemon
1/4 cup Parmesan cheese
4 teaspoons Italian bread crumbs

Preheat oven to 425˚.

Whisk together the mayonnaise, lemon juice and one half of the Parmesan cheese,

Spread each piece of chicken with the mayonnaise mixture.

Sprinkle with bread crumbs and remaining cheese.

Bake for 20 minutes or until chicken is cooked through and tops are golden.

Category: POULTRY