POULTRY – Page 76 – Chasing MY Life WHEREVER it Leads ME

Italian Chicken Provencal aka red wine vinegar & garlic yumminess

Being married to an Italian has it’s dietary drawbacks – rich food and poundage. I have revised this recipe so that it is still rich and full flavored, but a little easier on the hips!

ITALIAN CHICKEN PROVENCAL
2 tablespoons olive oil
2 tablespoons butter
4 teaspoons minced garlic jar
2 large slices EXTRA SOUR sourdough bread
1/2 cup red wine vinegar
1 teaspoon sea salt
1 teaspoon white pepper
1/2 teaspoon ground basil
1 large bay leave, deveined and crumbled
1/4 cup slivered almonds
1 cup home made chicken broth*
juice of 1 lemon
1/2 cup mayonnaise**
6 chicken breasts

Using a mortar and pestle revive the seasoning scents of the basil, bay leaf, salt and pepper by grinding fine.
Whisk together the red wine vinegar, salt, pepper, bay leaf and basil.
Pour over the bread slices and soak the bread in the red wine vinegar mixture until all the vinegar is absorbed by the bread.
Heat olive oil in large skillet over a medium high heat.
Add garlic to skillet and saute’ until fragrant. With a slotted spoon transfer the garlic to the food processor.
Lightly brown the bread on both sides in the olive oil. Transfer to a small food processor.
Add the butter to the skillet so it can melt into the olive oil while you make the paste. Remove from heat.
Add the almonds to the food processor. Process until you have a paste.
Gradually add the broth to the paste to form a sauce.
Return the skillet to the heat and brown chicken pieces on both sides until golden.
Add the sauce mixture to the skillet. Cover and simmer about 20 minutes until chicken is cooked through.
Transfer chicken to a serving dish and keep warm.
Whisk mayonnaise and lemon juice into the sauce in the pan until smooth.
Pour over chicken and Parmesan Potatoes. I serve it with asparagus. The sauce is a perfect compliment for it.
Serve & Enjoy!

*1 cup boiling water + 1 teaspoon Better than Bouillon Chicken Base
**light works well too

♥

Chicken Salad

CHICKEN SALAD
3 cups diced cooked chicken
1/2 cup sliced celery
1 bunch green onions thinly sliced
4 large sweet pickles, minced
1/4 cup mayonnaise
a dash of lemon juice
salt and pepper to taste

Mix all together and chill.
Serve over sliced tomatoes along with fruit and deviled eggs for a complete meal.

♥

Slow Cooking Thursday ~ Chicken in Italian Cream

Hosted by Sandra at Diary of a Stay at Home Mom

CHICKEN IN ITALIAN CREAM

1 1/2 pounds chicken breast tenders, cut in half
1 package Good Season Italian dressing mix
3/4 cup water
1 teaspoon Better than Bouillon Chicken Base
1 medium Vidalia onion, chopped fine
8 ounces cream cheese, softened
1/2 cup heavy cream
1/2 cup sour cream
Hot linguine

Combine water, Italian dressing mix and bouillon in a large Ziploc bag.
Add chicken tenders and onions. Marinade at least 2 hours or overnight is better. I like to prepare the chicken after dinner the night before so it can let it sit in the refrigerator overnight.
Place chicken in slow cooker and pour marinade over top.
Cook on low 3 hours.
Beat together the cream cheese, heavy cream and sour cream.
Pour over chicken and cook another hour.
I like to make boiled potatoes and mash them with a bit of butter only with salt and pepper. When you spoon the Italian cream over them it tastes so smooth and creamy or you can serve it over hot linguine.

I also participate in the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy

, Freezer Food Friday hosted by MJ at mjpuzzlemom

, Scrumptious Sunday hosted by Meredith at Mercedes Rocks

, Homemaker Mondays hosted by Robyn at 11th Heaven’s Homemaking Haven, Making a Happy Home Monday hosted by LL at As for me and my house…, Tempt My Tummy Tuesday hosted by Lisa at Blessed with Grace, Slow Cooking Thursday & Tips on Tuesday hosted by Sandra at Diary of a Stay at Home Mom

, $5 Dinners is hosted by Erin at $5 DInners and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace. Doing them all make great additions to help keeping me on track and finding so new recipes!

♥

Slow Cooking Thursday ~ Linguine & Chicken or Italian Chicken

Hosted by Sandra at Diary of a Stay at Home Mom

LINGUINE & CHICKEN or ITALIAN CHICKEN
2 pounds chicken tenders, cut in half
1/3 cup flour
1/2 teaspoon each sea salt & white pepper
1 heaping teaspoon Italian Seasoning
1 teaspoon ground basil
olive oil
1 medium Vidalia onion, chopped
1 can diced tomatoes with herbs
2 teaspoons minced garlic, jar
1 1/3 cups boiling water
1 teaspoon Better than Bouillon chicken base
Fresh cooked linguine
Parmesan cheese
Garlic Bread

Mix together the flour, sea salt, white pepper, basil & Italian seasoning.
Coat each chicken tender well.
In a large skillet heat enough olive oil to coat bottom well.
Brown chicken pieces until golden on each side, but not cooked through. With a slotted spoon transfer to slow cooker.
Add onions to oil and saute until translucent. Add garlic and cook until fragrant.
Add tomatoes, boiling water and chicken base until well blended.
Bring to a boil.
Pour over everything.
Cook 4 hours on low.
Serve over hot cooked linguine.
Top with fresh grated Parmesan cheese and a slice of garlic bread.

You can also skip the skillet portion, but need to increase the cooking time by 1 hour. I prefer the grilled edges to the chicken and onions.

This recipe can also be made without slow cooking: but I prefer slow cooking which I believe makes for much more tender chicken pieces.

Mix together the flour, sea salt, white pepper, basil & Italian seasoning.
Coat each chicken tender well.
In a large skillet heat enough olive oil to coat bottom well.
Add onions to oil and saute until translucent. Add garlic and cook until fragrant.
Brown chicken pieces until golden on each side and cooked through.
Whisk together water (reduced to 2/4 cup if not slow cooking) and chicken base until well blended. Add tomatoes. Pour into skillet.
Bring to a boil. Reduce heat and simmer 10 minutes.
Serve over hot cooked linguine.
Top with fresh grated Parmesan cheese and a slice of garlic bread.

While I call this Linguine and Chicken we much prefer to have it over Parmesan Potatoes and that’s when we call it Italian chicken.

I also participate in the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy

, Freezer Food Friday hosted by MJ at mjpuzzlemom

, Scrumptious Sunday hosted by Meredith at Mercedes Rocks

♥

Simply Delicious Sunday [2] ~ Chicken Paprika in Balsamic Cream Sauce & Banana Blueberry Crunch

Won’t you join us?

When I was a little girl we went a restaurant on the west coast called the Sea Lion for special occasions. The restaurant sat right on the beach and my favorite time to go was during a storm. My family always reserved a window table in advance. The waves would crash up on the windows while you were eating and it created such an ambiance that ALL food tasted better in my opinion. I wasn’t much on fish back then (silly me) so I would always order their Paprika Chicken which I have not yet been able to completely duplicate, but have settled for this recipe until I can. The flavor is similar, but creamy. Their recipe was more like a broasted chicken, but the flavor combination was just so unique!!

CHICKEN PAPRIKA IN BALSAMIC CREAM SAUCE
2 pounds chicken tenders
1/2 teaspoon each sea salt & white pepper
1/2 cup flour for dredging
1 tablespoon + 2 tablespoons Hungarian sweet paprika
2 teaspoons minced garlic, jar
2 large bunches green onions, thinly sliced
olive oil
4 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 1/2 cups boiling water
1 teaspoon Better than Bouillon chicken base
1/2 cup heavy cream

Mix together the sea salt, white pepper and 1 tablespoon of paprika with the flour in a plastic bag.
Coat each chicken tender well with flour seasoning mix. Reserve any remaining flour mixture.
In a large skillet heat olive oil.
Brown chicken pieces until golden on each side, until almost cooked through, set aside.
Add onions to oil and saute until translucent. Add garlic and cook until fragrant.
Add balsamic vinegar and lemon juice to deglaze the pan scraping up any bits stuck to the pan for added flavor.
Whisk the boiling water, chicken base 2 tablespoons paprika together until smooth.
Bring to a boil.
Add any remaining flour seasoning mix and whisk until smooth.
Reduce heat, return chicken to pan and simmer 5-10 minutes.
Add cream and simmer 5-10 minutes more until chicken is cooked through.
Serve over egg noodles or mashed potatoes.

BLUEBERRY CRUNCH
I usually make everything from scratch, but this recipe is too good to mess with much. I have reduced the fat a bit and altered the ingredients to meet my family’s likes, but other than that this recipe is fantastic as is. The key is to remember to layer exactly as listed! It is great in a pinch since most ingredients are always in the cupboard or freezer. The original recipe called for the butter before the nuts and coconut, but I changed that. By putting it last, the nuts and coconut toast up fantastically.

1 large can crushed pineapple, undrained
2-3 cups frozen blueberries
1-3 ripe banana(s), sliced thin
1 cup sugar
1 box yellow cake mix, dry
1/2-1 cup minced walnuts
1/2-1 cup flaked coconut
1 1/2 -2 sticks butter, melted

Preheat oven to 350 degrees
Layer exactly as listed in even layers
Bake 45-60 minutes until it tests done

I look forward to seeing your home style recipes! Don’t forget to link your specific recipe post link on Mr. Linky so we can see what’s cooking at your house! Be sure to put the title of your recipe in parenthesis! It makes it so much easier for everyone to search for recipes.

I also participate in the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Homemaker Mondays hosted by Robyn at 11th Heaven’s Homemaking Haven, Making a Happy Home Monday hosted by LL at As for me and my house…, Tempt My Tummy Tuesday hosted by Lisa at Blessed with Grace, Slow Cooking Thursday & Tips on Tuesday hosted by Sandra at Diary of a Stay at Home Mom, $5 Dinners is hosted by Erin at $5 DInners and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace. Doing them all make great additions to help keeping me on track and finding so new recipes!

♥

Tempt My Tummy Tuesday ~ Chicken Bruschetta Skipper Style

Hosted by Lisa at Blessed with Grace.

CHICKEN BRUSCHETTA SKIPPER STYLE
2 large boneless & skinless chicken breasts, cut into bite sized pieces
3+3 tablespoons butter
1 cup milk
1 tablespoon minced garlic, jar
8 oz. jar marinated artichoke hearts
2 tablespoons Classico tomato pesto
1 small onion, diced
4 tablespoons flour
8-16 ounces cooked pasta
1/2 cup Parmesan cheese
3/4 cup mozzarella cheese

Pre-heat oven to 350 degrees.
Cook pasta, drain and set aside.
Melt first 3 tablespoons butter in large skillet.
Saute’ chicken pieces a few minutes and then add onion and garlic. Saute’ until cooked through.
In a small food processor chop artichoke hearts until smooth and creamy.
Drain chicken and onion mixture.
In the same skillet, melt the additional 3 tablespoons of butter. Whisk in the flour until golden. Add milk and whisk until smooth.
Add the artichoke hearts and pesto and blend until smooth.
In a large mixing bowl toss the pasta, chicken mixture and sauce mixture with the Parmesan cheese and mix well.
Pour into a greased 9×9 casserole.
Top with mozzarella cheese.
Bake 30-45 minutes until crispy.

I participate in the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy

, Freezer Food Friday hosted by MJ at mjpuzzlemom

, Scrumptious Sunday hosted by Meredith at Mercedes Rocks

and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace. Doing them all make great additions to help keeping me on track and finding so new recipes!

♥

Apple Dapple Chicken & Apples with Orange Banana Nut Bread or Lemon Banana Nut Bread

APPLE DAPPLE CHICKEN & APPLES
4 chicken breasts cut in half longways
1 tablespoon butter
1 tablespoon olive oil
1 small bunch green onions, sliced
1/4 cup Apple Dapple Schnapps
1/4 teaspoon thyme
1/4 teaspoon sea salt
1/4 teaspoon white pepper
3/4 cup orange pineapple juice
2 small Granny Smith Apples, cored, sliced and re-sliced
3/4 cup heavy cream

In a large skillet, melt together the butter and olive oil over a medium high heat.
Brown chicken on both sides. Move chicken to the edges of the pan and add green onions to the center. Saute’ a few minutes until onions are tender.
Pour Apple Dapple Schnapps over the tops of all the chicken pieces.
Carefully ignite and allow to burn down.
Pour orange pineapple juice over chicken pieces and then sprinkle all the seasonings over chicken tops. Bring to a boil. Cover.
Lower heat and simmer 15 minutes.
Add slice apples over chicken and recover. Simmer 10 minutes more.
During this time be warming a serving dish in the oven.
With a slotted spoon remove chicken and apples to serving dish. Keep warm.
Add heavy cream to the skillet. Bring to a boil.
Lower heat, stirring constantly until sauce thickens and is reduced by half.
Spoon sauce over chicken and apples.
Serve immediately.

ORANGE BANANA NUT BREAD or LEMON BANANA NUT BREAD
2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 cup golden raisins
1/2 cup crushed walnuts
1/3 cup shredded coconut
2 medium or 3 small RIPE bananas
2 eggs
6 oz. can unsweetened orange juice concentrate*
1 tablespoon butter, melted

Sift together the dry ingredients.
In a large mixing bowl blend together the orange juice concentrate, bananas and eggs.
Blend in nuts, coconut and raisins.
Add flour mixture until well mixed.
Pour into greased loaf pan.
Bake 45 minutes at 350 degrees.
Immediately top with melted butter.

*I use a large can as the small cans are getting hard to find, but using a large serrated knife, cut it in half and then make juice out of the other half. This recipe is also good if you substitute lemonade for the orange juice.

Hubby gives both recipes 2 thumbs up.

♥

Scrumptious Sunday ~ Stew Edition~ Farm Style Chicken and Noodles

FARM STYLE CHICKEN & NOODLES

This is the recipe I told you about awhile back that has been handed down through the family from my great grandmother. As a kid dad would tell me that grandma would make her own noodles and then drape them all over the dining room to dry. I guess maybe it was a farm thing, but my family has always eaten this over mashed potatoes. I know, I know double starch, but oooooooooh what a cold winter night comfort food! I’ve made it for so many years without a recipe it took some work to get the correct proportions! I hope you enjoy it as much as we do.

4+ pound chicken or chicken pieces*
12 cups water + 4 more
1 tablespoon liquid smoke
2 tablespoons better than bouillon chicken base
5 stalks celery, chopped
1 small bag baby carrots, cut into thirds
1 medium Vidalia onion
3 tablespoons minced garlic, jar
2-4 cups Barilla Campagnelle egg noodles
1/2 cup butter
1 cup flour
6 medium Yukon potatoes
1/4 butter
1/3-1/2 cup buttermilk

In a large stock pot, bring chicken pieces, liquid smoke, bouillon & water to a boil. Boil until the meat is falling off the bone, about 45 minutes – 1 hour)
Remove the chicken pieces and let cool enough so you can cut the meat off the bone.
In the mean time add the carrots, celery, onion (4 cups total), seasonings and 4 cups more water to the stock pot and return to a slow boil for 45 minutes or until vegetables are tender.
Pull the chicken pieces off the bones-you’ll have about 4 cups of chicken pieces. Refrigerate the chicken pieces and discard the bones.
After the vegetables have cooked 45 minutes or until tender add the chicken pieces back in.
Make a roux out of the butter and flour. Add to stock pot and cook until desired thickness.
Add noodles to stock pot.
Cook until noodles are al dente’.
Adjust seasonings to taste.
Prepare mashed potatoes.
Serve stew over mashed potatoes.

*I used to use whole chickens, but have gone to using family size multi-packs of legs which work really well.

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy

, Freezer Food Friday hosted by MJ at mjpuzzlemom

, Scrumptious Sunday hosted by Meredith at Mercedes Rocks

, and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom

. Doing them all make great additions to help keeping me on track and finding so new recipes!

♥

Pomodori Sherried Chicken Florentine with Angel Hair Pasta

3 boneless, skinless chicken breasts, cut into bite sized pieces
1 box chopped spinach, thawed and drained well
3 tablespoons sun-dried tomato pesto
1 can petite cut diced tomatoes, drained
2 cloves garlic or 2 teaspoons minced jar garlic
1 large bunch chopped green onion
2 + 2 tablespoon olive oil
1 cup cream sherry
1 cup sauce
1 cup +/- mozzarella cheese

Whisk sun-dried tomato pesto into 2 tablespoons olive oil, mixing together well. Add spinach and tomatoes. Set Aside.
In a large skillet heat 2 tablespoons olive oil to a medium high heat.
Add the chicken pieces and saute’ well.
Add garlic and onions and continue sauteing about 5 minutes.
Add sherry and basil. Lower heat and cook until a thick glaze sauce forms.
Toss with prepared pasta and spinach mixture.
Toss with sauce, top with mozzarella cheese and bake 30 minutes at 350 degrees.

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy

, Freezer Food Friday hosted by MJ at mjpuzzlemom

, Scrumptious Sunday hosted by Meredith at Mercedes Rocks

, Tasty Thursday hosted by Pumpkin Patch

, Watchin’ What We Eat hosted by Lorie at Honey I Shrank Myself

and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom

. Doing them all make great additions to help keeping me on track and finding so new recipes!

♥

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.

♥

Mediterranean Chicken Alfredo

Mediterranean Chicken Alfredo
4 boneless skinless chicken breasts
6 oz. jar artichoke hearts, drained and rinsed
2 tablespoons Classico sun-dried tomato pesto
4 tablespoons + 2 tablespoons sweet butter
2 tablespoons flour
2 teaspoons minced garlic, jar
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/3 cup grated Mozzarella cheese
1/2 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon basil leaves
1/2 teaspoon oregano
pasta of your choice

Drain and rinse artichoke hearts, cut into small pieces
Cut chicken into bite sized pieces
Melt 3 tablespoons of butter in skillet over medium heat
Saute’ chicken pieces and garlic until cooked through and tender

While chicken is cooking melt 2 tablespoons of butter in sauce pan
Whisk in flour until smooth and golden
Gradually add whipping cream, bring to a SLOW simmer, stirring frequently
In a mortar and pestle rejuvenate your herbs and add to the sauce pan, whisking in well
Simmer 8-10 minutes until sauce reaches desired thickness and is smooth
Add tomato pesto & Mozzarella cheese and stir until smooth

Drain chicken mixture and add to the sauce mixture.
Pour over prepared pasta, top with Parmesan cheese and serve hot.

On a side note – this is what a dejected face looks like. She wasn’t happy about being relegated outside while I cooked.

♥

Scrumptious Sunday ~ National Rice Month ~ Cranberry Rice Pilaf & Chicken Alfredo Rice Casserole

Scrumptious Sunday hosted by Meredith at Mercedes Rocks

CHICKEN ALFREDO RICE CASSEROLE

1 cup alfredo sauce
scant 1/2 cup milk
1 can diced tomatoes
1 teaspoon minced garlic, jar
2 tablespoons Classico sun-dried tomato pesto
2 1/2 cups cooked rice* (white, brown or wild – your choice)
2 cups chicken, cooked (I like to grill it) and cubed
1/3 cup sun dried tomatoes, chopped
1 bunch green onions, chopped
1/2 teaspoon dried basil, revived
1/2 cup Parmesan cheese
1 tablespoon butter, melted
3/4 cup italian bread crumbs

Preheat oven to 350 degrees.
In a large bowl combine milk and alfredo sauce. Blend until smooth.
Add rice, chicken, basil, cheese and tomatoes and stir well.
Transfer to a PURE sprayed baking dish.
Bake covered for 30 minutes.
Mix melted butter and bread crumbs. Sprinkle on top.
Bake another 20 minutes uncovered until crumbs are golden.
Let stand 5 minutes before serving.

*1 cup uncooked rice equals approximately 3 cups cooked rice

TRIVIA TIP: According to Better Homes & Gardens May 2008, the first recipe for chicken and rice casserole appeared in the 1896 Fannie Farmer’s The Boston Cooking School Cookbook.

CRANBERRY RICE PILAF
1/4 cup butter, melted
1 small bunch green onions, thinly sliced
1 stalk celery, chopped
1 cup sliced and chopped mushrooms
1/4 teaspoon thyme
1/4 teaspoon white pepper
1/4 teaspoon sea salt
1/4 cup craisins
1/2 cup brown rice
1 teaspoon chicken bouillon
1 cup water

Melt butter in a 3 quart saucepan
Saute’ onions and celery until tender.
Add mushrooms, thyme, salt and pepper and cook 2 minutes more.
Add bouillon, water and mix well.
Add rice and heat to boiling. Reduce heat and simmer until rice is tender.
Add crasins and cook 5 minutes more.

Category: POULTRY