Category: POULTRY

IMPERIAL CHICKEN aka BROWN BAG CHICKEN ~ VINTAGE RECIPE THURSDAY & MAGAZINE MONDAY

I found this recipe in my bottomless box of magazine tear outs, clipped recipes from old worn cookbooks, grams old recipe cards and printouts to try.  I’ve adapted it to my love of skinless, boneless chicken.

IMPERIAL CHICKEN
1 cup dried bread crumbs (I use my stale sourdough ends and made my own)
4 skinless, boneless chicken breasts
1/3 cup butter, melted
1 clove garlic, minced
1/3 cup grated Parmesan cheese
3 tablespoons minced parsley
1 teaspoon sea salt
1 teaspoon white pepper
large brown paper lunch sack, new and clean
PURE
  • Preheat oven to 350 degrees.
  • In a small food processor blend bread crumbs, cheese, parsley, garlic, salt and pepper until finely ground and well blended.
  • Spray the inside of the paper bag with PURE really well.
  • Dip chicken into melted butter and then into bread crumbs.
  • Place chicken pieces in the bag, fold over and close tightly.
  • Bake 30-45 minutes.  Be careful when you open the bag as the steam escapes. Chicken will be moist on the inside and crispy on the outside.
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SUBTLE DRUNKEN CHICKEN – no dancing or wobbling!

According to Wikipedia Drunken Chicken is a name given to many different ways of cooking chicken that all involve alcohol. A western version (also known as beer can chicken, dancing chicken or chicken on a throne) is made by standing a prepared chicken upright on a partially filled can of beer and cooking it slowly in a barbecue or oven. The can goes into the opening of the chicken so that the beer evaporates and permeates the cooking chicken. It received the name dancing chicken due to way the chicken wobbles once the beer has evaporated and due to the fact the chicken is flavored with evaporated beer. The wobbling and falling usually indicates the chicken is done This means I already have a drunken chicken recipe with my Tropical Roasted Chicken, but thought I’d try for another!

4 skinless, boneless chicken breasts
2 tablespoons butter
1 ounce Curacao
1 ounce Bacardi rum
1 bunch green onions, chopped
2 cloves garlic, minced
1 broccoli crown, cleaned and separated
1 can diced garlic & onion tomatoes, drained but reserve juice
salt & pepper to taste
3 tablespoons butter
3 tablespoons flour
2 cups egg noodles

  • Pierce each chicken breast several times with a fork.
  • Combine the rum and Curacao in an airtight tupperware.
  • Add chicken and marinade for several hours over overnight.
  • Prepare egg noodles according to package directions.
  • Steam broccoli to JUST tender.

  • In a small saucepan melt 3 tablespoons butter.
  • Sprinkle with flour and make roux.
  • Combine the marinade and reserved tomato juice and add to roux.
  • Cook over medium heat until thickens slightly.

  • Melt 2 tablespoons butter in a skillet over a medium heat.
  • Drain chicken, retaining marinade.
  • Saute chicken, garlic and green onions together, salt and peppering to taste.

  • Add tomatoes and heat through.
  • Add broccoli until warmed through.
  • Plate over egg noodles.
  • Pour sauce over top.

HONEY ROASTED CHICKEN

HONEY ROASTED CHICKEN
4 chicken breasts, skin-on chicken
4 cloves garlic, minced
2 slices bacon, chopped
peanut oil
salt & pepper to taste
1 navel orange
3 tangerines
2 bunches green onions, sliced
1 large Vidalia onion, quartered and quartered again
1 teaspoon crushed red pepper flakes
1 cup dry white wine, just eyeball the amount
1/4 cup good quality orange blossom honey
Crusty bread, to pass at table

Today I had an extra shallot and few strawberries that I threw in for good measure!

  • Wash and dry chicken and season with salt, then refrigerate for a few hours or overnight.
  • Preheat oven to 425˚F.
  • Mince garlic.
  • Meanwhile, in a roasting pan or large casserole, toss with tangerines and oranges with onions. Liberally drizzle with peanut oil – enough to thinly coat the oranges and onions (a couple of tablespoons). Season with salt and pepper and scoot the oranges and onions off to the sides of the pan.
  • Arrange chicken in pan and rub with peanut oil to coat the skin. Season chicken with black and red pepper.
  • Top with bacon pieces.
  • Add wine to the pan.
  • Drizzle honey around the pan and place in the oven.
  • Roast 45 minutes or until juices run clear.
  • Serve chicken with oranges and onions, and with pan juices with Cream Cheese Mashed Potatoes.



TOMATO CHICKEN with BASIL

1 tablespoon olive oil
4 skinless, boneless chicken breasts cut into tenders
2 cloves garlic, minced
1 can Progresso Tomato & Basil Soup
1/2 cup milk
2 tablespoons grated Parmesan cheese
2 tablespoons fresh minced basil or 1/2 teaspoon dried basil leaves, crushed
4 cups hot cooked pasta

  • Heat oil in skillet.
  • Add garlic and chicken, sauteing until browned.
  • Add soup, milk, cheese and basil.
  • Heat to a boil.
  • Cover and cook over low heat 5 minutes or until desired thickness.
  • Serve over pasta.
  • Garnish with fresh vbasil (which I forgot to do before the picture LOL)

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Company is Coming – Tried and True or a New recipe??? Maybe just a simple SALAD



OUR FIRST VISITORS!!!


A fun time IS INDEED being had by all, and why not… Jackie’s favorite Aunt, her cousin, his wife and a teenage daughter (teenagers, god help me) have come to our little condo in paradise and we are having the time of our lives!

!Dave here from MY YEAR ON THE GRILL. As always, I am so surprised when I CAN COOK THAT!


But today, I want to be a little less surprised.  Meaning… When company is coming and you want to make a good “foodie” impression on them… Do you try an exciting new sounding recipe, create something from the top of your head, do your best tried and true recipe…  Or work a new interpretation of a tried and true…


Somehow, I have decided that making the same thing in exactly the same way is not very appealing to me.  So, I decided to make one of my better recipes, but add a bit of island flair…


Last week on my “normal” site, I posted a recipe for Terriyaki Bowtie Spinach Salad.  I had gotten the recipe from a fellow blogger, Melanie from THE SISTER’s CAFE.  I did a very unusual thing for me…  I followed Melanie’s recipe as she wrote it.  If you go to her post (click HERE), Melanie listed a few additional ingredients as optional.  But really, if you have a plate of spinach, do you need to add parsley?  Adding the oranges and water chestnuts was already inching the price up.  So, unless you have them on hand, do as I did and leave out the craizins and parsley, … Here is what she wrote…

Spinach Salad With Teriyaki Bowties 
submitted by Melanie sisterscafe.blogspot.com

16 oz. Bowtie pasta, cooked and cooled
1 – 2 bags of fresh baby Spinach
2 small cans Mandarin Oranges
1 Red Pepper, chopped
1 can Water Chestnuts
1 bunch Green Onions, chopped
1 cup Honey Roasted Peanuts or Cashews
1/4 cup Sesame Seeds, toasted
2 cups torn cooked Chicken

Dressing:
1 cup Vegetable Oil
2/3 cup White Wine Vinegar
1/2 tsp. Salt
1/2 tsp. Black Pepper
2/3 C. Teriyaki Sauce
5 Tbs. Sugar

Cook bowtie pasta according to directions, drain and cool while whisking the dressing together in a large bowl. Marinate cooked bowtie pasta in the dressing for 1 hour or longer in the fridge. Combine salad ingredients in a large bowl and pour the teriyaki sauce and pasta over the salad, toss together and serve. If it’s just a few of you, make individual salad servings; keeping the salad and bowtie sauce separate for the rest of the week (no one likes a soggy salad).

This sauce is terrific!  Beyond terrific in fact.  The whole thing blended so well.  It was a perfect addition to my new series on what to do with those rotisserie chickens that are so cheap here in paradise… a raw whole chicken is $10… A precooked rotisserie chicken is $6… If I can get a good explanation for the price difference, I would be very interested…  But in the mean time, I am buying one a week, and posting a series of recipes on what to do with the leftovers… but I digress…




They are company, so I wanted to show off a little.  Instead of the rotisserie chicken, I made an island inspired Blackened Chicken.  I recently covered a how to post on my “normal” site for blackening.  I am sure 😉 that you all read that piece (click HERE if you did not).  So I don’t need to remind you that blackening is not BURNT , and it is NOT a spice, it is a cooking process with butter and spices charred to the outside of the meat, and then the meat is baked to a proper internal temperature.  In this case, I melted 1 tablespoon of butter for each breast (in this case, 4), added 1 TBS of Cajun spices per breast (4). Got that very hot (just barely starting to smoke).  Put the breast into the butter/spice mixture for 2 minutes.  Listened to it sizzle and watched it smoke just a little.  Turned the breast over and charred the spices and infused the butter into the breast for another 2 minutes.  Then I popped em in a 350 degree pre-heated oven until my remote temperature prob read 165 degrees (about 30 minutes).


I have already bragged about this salad once on my own site.  The addition of the blackened chicken really set this apart as something special.

The sweet terriyake sauce was excellent the first time I made the recipe.  Adding a Cajun spiced blackened chicken to the sweet made for an even better tasting combination… Even the teenage daughter (teenagers, god help me) had a second helping…

Please, if you should try this… Goof around as much as you like with the salad… Peppers, mushrooms, pine nuts, scotch… go ahead, add what ever you like… Why not.  BUT, the dressing for this is the real star of the recipe.  Give this dressing a try as listed.  you will not be sorry!


So,  I return to the question I originally asked…

Company is coming…

Something new
Something tried and true
Something tried and true, but with a new twist???

I need to know, More guests are coming to visit.  There is a lot of pressure to cook for someone’s vacation.

But also, who knows when the ladies (and Chris) will accept my invitation for the first annual OUR KRAZY KITCHEN summit meeting… Cooking for that group of culinary stars… Now that would be pressure!

SUBTLE DRUNKEN CHICKEN – NO DANCING OR WOBBLING!

According to Wikipedia Drunken Chicken is a name given to many different ways of cooking chicken that all involve alcohol. A western version (also known as beer can chicken, dancing chicken or chicken on a throne) is made by standing a prepared chicken upright on a partially filled can of beer and cooking it slowly in a barbecue or oven. The can goes into the opening of the chicken so that the beer evaporates and permeates the cooking chicken. It received the name dancing chicken due to way the chicken wobbles once the beer has evaporated and due to the fact the chicken is flavored with evaporated beer. The wobbling and falling usually indicates the chicken is done This means I already have a drunken chicken recipe with my Tropical Roasted Chicken, but thought I’d try for another!

4 skinless, boneless chicken breasts
2 tablespoons butter
1 ounce Curacao
1 ounce Bacardi rum
1 bunch green onions, chopped
2 cloves garlic, minced
1 broccoli crown, cleaned and separated
1 can diced garlic & onion tomatoes, drained but reserve juice
salt & pepper to taste
3 tablespoons butter
3 tablespoons flour
2 cups egg noodles

  • Pierce each chicken breast several times with a fork.
  • Combine the rum and Curacao in an airtight tupperware.
  • Add chicken and marinade for several hours over overnight.
  • Prepare egg noodles according to package directions.
  • Steam broccoli to JUST tender.

  • In a small saucepan melt 3 tablespoons butter.
  • Sprinkle with flour and make roux.
  • Combine the marinade and reserved tomato juice and add to roux.
  • Cook over medium heat until thickens slightly.
  • Melt 2 tablespoons butter in a skillet over a medium heat.
  • Drain chicken, retaining marinade.
  • Saute chicken, garlic and green onions together, salt and peppering to taste.

  • Add tomatoes and heat through.
  • Add broccoli until warmed through.
  • Plate over egg noodles.
  • Pour sauce over top.

SUBTLE DRUNKEN CHICKEN – NO DANCING OR WOBBLING!

According to Wikipedia Drunken Chicken is a name given to many different ways of cooking chicken that all involve alcohol. A western version (also known as beer can chicken, dancing chicken or chicken on a throne) is made by standing a prepared chicken upright on a partially filled can of beer and cooking it slowly in a barbecue or oven. The can goes into the opening of the chicken so that the beer evaporates and permeates the cooking chicken. It received the name dancing chicken due to way the chicken wobbles once the beer has evaporated and due to the fact the chicken is flavored with evaporated beer. The wobbling and falling usually indicates the chicken is done This means I already have a drunken chicken recipe with my Tropical Roasted Chicken, but thought I’d try for another!

4 skinless, boneless chicken breasts
2 tablespoons butter
1 ounce Curacao
1 ounce Bacardi rum
1 bunch green onions, chopped
2 cloves garlic, minced
1 broccoli crown, cleaned and separated
1 can diced garlic & onion tomatoes, drained but reserve juice
salt & pepper to taste
3 tablespoons butter
3 tablespoons flour
2 cups egg noodles

  • Pierce each chicken breast several times with a fork.
  • Combine the rum and Curacao in an airtight tupperware.
  • Add chicken and marinade for several hours over overnight.
  • Prepare egg noodles according to package directions.
  • Steam broccoli to JUST tender.

  • In a small saucepan melt 3 tablespoons butter.
  • Sprinkle with flour and make roux.
  • Combine the marinade and reserved tomato juice and add to roux.
  • Cook over medium heat until thickens slightly.
  • Melt 2 tablespoons butter in a skillet over a medium heat.
  • Drain chicken, retaining marinade.
  • Saute chicken, garlic and green onions together, salt and peppering to taste.

  • Add tomatoes and heat through.
  • Add broccoli until warmed through.
  • Plate over egg noodles.
  • Pour sauce over top.

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TASTE & CREATE ~ One Little Corner of the World & POULET SAUTE AUX HERBES de PROVENCE and SOUPE A L’OIGNON AU FROMAGE

I stumbled upon TATSE & CREATE last month and couldn’t wait to participate this month. I was paired with Katie from One Little Corner of the World. The object is to scour their blog and find an appealing recipe to try. While reading Katie’s blog I ran across her fun group effort to create a Julia Child evening. I’m trying her POULET SAUTE AUX HERBES de PROVENCE and SOUPE A L’OIGNON AU FROMAGE from her post Julia Child, Dinner and friends. Her description of the meal reminded me of the progressive dinners we did as girl scouts – I always loved those meals sooooooooooo much. I also enjoyed Katie’s description of their trials and tribulations as they pain stakingly worked through Julia’s recipes.

Being a foodie I wanted to see the Julie & Julia movie really bad. Hubby took me to see it for my birthday last year. I really enjoyed it, Meryl Strep especially. Meryl played a fantastic Julia. I laughed until I cried. 

Meryl Streep as Julia Child in “Julie & Julia”. (Photo~Sony Pictures)
“Fat gives things flavor”–Julia Child.
SOUPE A L’OIGNON AU FROMAGE (French Onion Soup)
6 large onions (about 5 pounds), sliced thin
1/2 stick (1/4 cup) unsalted butter
2 tablespoons all-purpose flour
1/2 teaspoon sugar
1/2 teaspoon salt
1 1/2 quarts beef broth (preferably homemade)
1 cup white wine
twelve 1/2-inch-thick slices of French bread, toasted
3/4 pound coarsely grated Gruyère
8 slices French bread (about 1 inch thick)
**Out of habit I grabbed some garlic which was not in the original recipe, but made a superb addition!
  • In a large kettle cook the onions in the butter over moderate heat, stirring frequently, for 40 minutes, or until they are golden brown.
  • Sprinkle the onions with the flour and sugar and cook the mixture, stirring, for 3 minutes.
  • Add the broth slowly, stir the soup constantly until it comes to a boil, and simmer it, covered, for 20 minutes.
  • Season the soup with salt and pepper.
  • Put 2 slices of the toast in each of 6 heated soup bowls, top each toast with 1 tablespoon of the Gruyère, and pour the soup over the toasts.

POULET SAUTE’ AUX HERBES DE PROVENCE
Chicken:
1/2 cup (1 stick) butter
1 3 to 3 1/2-pound chicken, cut into 8 pieces, rinsed, patted dry
1 teaspoon dried thyme or savory
1 teaspoon dried basil
1/4 teaspoon fennel seeds, ground in spice mill or with mortar and pestle
3 unpeeled garlic cloves
2/3 cup dry white wine or 1/2 cup dry white vermouth

Sauce:
2 large egg yolks
1 tablespoon fresh lemon juice
1 tablespoon dry white wine or dry white vermouth
2 to 3 tablespoons butter, cut into 1-inch cubes (optional)
2 tablespoons chopped fresh basil, fresh fennel fronds, or fresh parsley (optional)

For chicken: 

  • Melt butter in large wide pot over medium-high heat.
  • Working in batches, if necessary, add chicken pieces and cook only until golden, turning occasionally, about 8 minutes per batch.
  • Transfer chicken breast pieces to plate.
  • Sprinkle remaining chicken pieces in pot with half each of thyme, basil, and fennel seeds, then salt and pepper.
  • Add garlic to pot.
  • Cover pot; reduce heat to medium and cook 8 to 9 minutes.
  • Sprinkle chicken breasts with remaining thyme, basil, and fennel seeds, then salt and pepper.
  • Return breast pieces to pot; baste chicken with butter in pot.
  • Cover and cook until chicken is cooked through, turning and basting occasionally, about 15 minutes.
  • Transfer to hot platter; cover.
  • Remove peel from garlic cloves; mash garlic with spoon or fork in same pot.
  • Add 2/3 cup wine to juices in pot; boil until liquid is reduced to 3/4 cup, occasionally scraping bottom of pan, about 8 minutes.
  • Pour reduced pan juices into measuring cup and reserve for sauce.

For sauce: 

  • Off heat, whisk egg yolks in heavy small saucepan until beginning to thicken.
  • Whisk in lemon juice and 1 tablespoon wine.
  • Gradually whisk reserved pan juices into eggs, 1 teaspoon at a time.
  • Set sauce over very low heat and whisk constantly until warm and slightly thickened, 3 to 4 minutes.
  • If desired, whisk in butter, 1 piece at a time.
  • Remove from heat.
  • Stir in herbs, if desired.
  • Season sauce to taste with salt and pepper.
  • Spoon sauce over chicken and serve.
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BLACK RASPBERRY GLAZED CHICKEN

BLACK RASPBERRY GLAZED CHICKEN

4 boneless, skinless chicken breasts
2 tablespoons butter
1 bunch green onions, sliced
1 clove garlic, minced
1/2 teaspoon sea salt, halved
1/3 cup blackberry preserves
2 tablespoons raspberry vinegar
1/4 teaspoon white pepper

  • Heat butter in a large skillet over medium heat.
  • Add onion and garlic, sauteing until translucent and fragrant.
  • Sprinkle over chicken with salt and pepper.
  • Add chicken to skillet and saute’ until done.
  • Remove chicken from skillet & keep warm.
  • Reduce heat. Add 1/4 teaspoon salt, preserves, vinegar, & pepper, stirring constantly until the preserves melt.
  • Spoon sauce over chicken, and its done!
  • Serve with buttered noodles or rice.


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ROASTED RED PEPPER BBQ CHICKEN CASSEROLE

1 1/2 pounds chicken breasts or tenders cut into pieces
1 cup uncooked long grain rice
1/4 cup chopped roasted red peppers, drained
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons sweet BBQ sauce
2 cloves minced garlic
1 teaspoon sea salt
1 teaspoon white pepper
1 bunch green onions, sliced thin tops and all
2 cups chicken broth, boiling
chopped fresh parsley for garnish

  • Whisk together the olive oil, lemon juice, BBQ sauce, chicken broth, garlic and 1/2 of the salt and pepper.
  • In a Tupperware marinader or a large Ziploc bag pour sauce over chicken pieces and marinade 2 hours or overnight is really yummy too.
  • Preheat oven to 375 degrees.
  • Spray a 9×9 baking dish with PURE.
  • Place rice, onions and red peppers in the baking dish.
  • Sprinkle with remaining salt and pepper.
  • Remove chicken pieces from the marinade to a plate.
  • Stir remaining marinade into the boiling water and then stir that into the rice.
  • Evenly layer chicken pieces over rice.
  • Cover tightly with foil.
  • Bake 1 hour or until all the liquid is absorbed and rice is tender.
  • Sprinkle with fresh parsley as garnish.


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TROPICAL GLAZED ROAST CHICKEN

TROPICAL GLAZED ROAST CHICKEN

1 Whole Chicken
kosher salt & pepper
16 oz. can*
1 Bartles & Jaymes Tropical Mango Malt Ale
2-3 teaspoons cornstarch
1 tablespoon water
1/2 cup maple syrup
1/4 cup brown sugar, firmly packed
1/2 cup apricot pineapple jam or plain apricot
1/4 cup cider vinegar
2 tablespoons unsalted butter
2 teaspoons ground mustard
1 teaspoon ground ginger
1 teaspoon white pepper
1/2 teaspoon red pepper flakes
Pre-heat oven to 325 degrees. Spray can with PURE.


  • Rinse and pat dry chicken. Tuck wings on the chicken. Puncture large fat deposits at top of thighs and breasts. Pat kosher salt and pepper onto chicken.
  • Fill can ½ full of Tropical Mango malt ale. Drink the rest. Spray 9 inch baking dish with PURE. Stand chicken over can in 9 inch baking dish.
  • Set oven shelf to lowest position.
  • Roast chicken 90 minutes OR until internal temperature is 140 degrees.
  • While chicken is cooking whisk cornstarch and water together until there are no lumps – set aside. Bring remaining ingredients to a simmer in a medium saucepan until reduced and thickened to about ¾ cup, 6-8 minutes.
  • Remove chicken from oven and increase heat to 500 degrees.
  • Slowly whisk cornstarch mix into glaze and simmer 1 minute. Remove from heat.
  • Place 1 cup water in saute’ pan and place in bottom of oven. Return chicken to oven for 15 minutes more.
  • Remove chicken and brush with ⅓ of glaze.** Return to oven until glaze is browned and sticky. About 10-15 minutes.
  • Remove from oven and brush with another ⅓ cup of glaze. Let rest 20 minutes.
  • Strain drippings and add to remaining glaze over low heat until heated through and use as gravy. I like to serve with mashed potatoes.
Recipe works really well on chicken legs too. If using these, foil tent the pan with the legs and can of ale for first 60 minutes to infuse the flavor.

*I use a green bean can that I put in the dishwasher after each use and reuse for future chickens. I like it better because of the more substantial than a beer can and supports the chicken throughout the cooking time.

**If glaze has become stiff, return to heat for a few minutes to soften.

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TURKEY TETTRAZZINI

When I was a kid and just starting to do the majority of the family cooking we had a set group of recipes that were the “weeknight” recipes. One of those recipes that was especially popular during the holidays was Turkey Tetrazzini. We also substituted ham and chicken for the turkey throughout the rest of the year. Back then I prepared the recipes as they were written and they were okay, but the Tettrazzini recipe used ALL Velveeta and canned mushrooms and stuff I wouldn’t think of putting into my body now so it was my goal to create the same recipe in a more health oriented way, but still easy for a weeknight meal.

TURKEY TETTRAZZINI
2 tablespoons butter
1 large bunch green onions, chopped
1 stalk celery, chopped
8 ounces linguine, broken in half and cooked al dente
salt and pepper to taste
2 cups shredded turkey pieces*
1 can cream of celery soup
1 cup milk
1 cup grated mild cheddar cheese
1 cup grated Mozzarella cheese

  • Preheat oven to 350 degrees.
  • Melt butter in a skillet.
  • Saute onions and celery just until tender.
  • Add soup and milk, stirring to blend. Cook just until thick.
  • Add cheddar cheese.
  • Add salt and pepper.
  • In the bottom of an 11×7 baking dish scatter first the pasta and then the meat pieces.
  • Pour soup mixture over top.
  • Top with mozzarella cheese.
  • Bake 25-30 minutes.

*ham and rotisserie chicken work well too



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