lindachicken__Oklahoma

The Chicken's Coop ~ Menu -- 2-4-08 to 2-10-08

  • 7770.gif picture by LindaChicken
  • Monday - 2/4/08

 

  • Olive Martini Chicken

  •  Source_Mr. Food

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  • 4 boneless chicken breast halves (1-1/2 pounds)

  • 1/2 tsp black pepper,

  • 2 Tablespoons each Butter and olive oil,

  • 3 garlic cloves,minced

  • 1/4 cup of gin

  • 1 Tablespoon dry vermouth

  • 1 teaspoon fresh lemon juice

  • 1/4 sliced green pimento stuffed olives

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  • Season the chicken with salt and pepper.

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  •  Cook the chicken in the oil for about 2 minutes per side.

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  •  Add the butter and garlic and cook for 1 minute. Add all remaining ingredients and simmer for 3-5 minutes
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  • Tuesday -- things this week have be odd...so has our menu. ;)
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  • ITALIAN WEDDING SOUP  
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  • For the meatballs
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  • 3/4 pounds ground round and 1/4 pound ground pork 
  • 2 teaspoons dried parsley, or 2 tablespoons fresh 
  • 1/4 cup grated Romano cheese
  •  1/4 teaspoon salt 
  • 1/8 teaspoon pepper 
  • 1 clove garlic, minced 
  • 1/4 teaspoon dried oregano 
  • 1/4 teaspoon dried basil
  •  1 egg, slightly beaten
  • 2 slices white bread soaked in about 1/4 cup milk. Place all ingredients except bread in a large bowl. 
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  • Squeeze milk from bread and break apart.
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  • Add to the bowl and mix until ingredients are thoroughly combined. Form into meatballs (we use 1-1/4-inch melon baler). Place meatballs in large pot of boiling water for about 5 minutes. Remove meatballs with slotted spoon and set aside. Makes about 3 dozen 1/2-inch meatballs.
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  •   For the broth
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  • 4-pound stewing chicken 
  • 1 onion, quartered, plus 1 onion, diced 
  • 1 carrot cut in half plus 2 carrots grated
  •  1 bunch of celery leaves plus 2 stalks celery, diced
  •  4 peppercorns 6 quarts water 8 chicken bouillon cubes 
  • 1/2 head escarole, shredded and parboiled for 10 minutes in salted water and drained   
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  • Place chicken, quartered onion, cut carrot, celery leaves, peppercorns and water in a large pot with lid. Bring to a boil then lower heat and simmer until chicken is tender, about 3 hours. Remove chicken from broth and cool. 
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  • Remove the skin and bones and cut meat into small pieces. Set aside. Strain broth and return to pot. Add diced celery, grated carrots, diced onion and bouillon cubes. Simmer 20 minutes. Add escarole, chicken, meatballs and simmer 10 minutes. Adjust seasoning to taste.Yields 6 quarts.

 

 

 

  • Wed....(sick grandson)
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  •  Chicken Noodle Soup
        Hearty Chicken Noodle Soup Recipe

 

  • 12 fresh baby carrots, cut into 1/2-inch pieces
  • 4 celery ribs, cut into 1/2-inch pieces
  • 3/4 cup finely chopped onion
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1-1/2 teaspoons mustard seed
  • 2 garlic cloves, peeled and halved
  • 1-1/4 pounds boneless skinless chicken breast halves
  • 1-1/4 pounds boneless skinless chicken thighs
  • 4 cans (14-1/2 ounces each) chicken broth
  • 1 package (9 ounces) refrigerated linguine 
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  • In a 5-qt. slow cooker, combine the first six ingredients. Place mustard seed and garlic on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Add chicken and broth. Cover and cook on low for 5-6 hours or until chicken juices run clear. 
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  •     Discard spice bag. Remove chicken; cool slightly. Stir linguine into soup; cover and cook for 30 minutes or until tender. Cut chicken into pieces and return to soup; heat through. Yield: 12 servings (3 quarts).
     
  • Thursday....
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BACON WRAPPED MEAT LOAF WITH BROWN SUGAR-KETCHUP GLAZE **our NEW favorite meat loaf**

 

  • Brown Sugar-Ketchup Glaze
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  • 1/2 cup ketchup or chili sauce (or a combination of the two)
  • 4 tbsp.brown sugar
  • 4 teaspoons cider or white vinegar
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  • * mix all ingredients together & set aside in a saucepan
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  • Meat Loaf
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  • 2 teaspoons oil
  • 1 medium onion, chopped in medium to small chunks
  • 2 garlic cloves, minced (or pressed through a garlic press)
  • 2 large eggs
  • 1/2 teaspoon dried thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon hot red pepper sauce
  • 1/2 plain yogurt (or 1/2 cup whole milk - I prefer buttermilk)
  • 2 pounds ground beef (or meat loaf mix)
  • 2/3 cup crushed saltine crackers OR 1 1/3 cups bread crumbs
  • 1/3 cup fresh parsley leaves, minced
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  • 8 to 12 strips of bacon (can use the "non-bacon")
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  • Potato chips
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  • For potato chips, slice enough potatoes about 1/4 inch thick to cover the bottom of your baking dish.
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  • Preheat oven to 350 degrees.
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  • Heat oil in skillet. Sauté onion until soft (about 5 min.). Add garlic & sauté one minute more. Set aside to cool while mixing meat loaf mixture.
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  • In a large bowl mix together eggs, thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, yogurt (or milk if you're using that instead).
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  • Add the rest of ingredients, (except bacon) including onion & garlic, and mix until well blended. 
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  • You can add a little yogurt or bread crumbs, 1 tbsp.at a time, to adjust the consistency, if it's too dry or too wet)
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  • Pat the meatloaf mixture into the shape of a loaf (a 9 X 5 inch shape) & put on your rack.
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  • Brush with half the glaze (the rest you can use as extra sauce when serving - it's best when you simmer it until it reduces a bit).
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  • Wrap meatloaf with bacon ( I use a good pepper bacon) by slightly overlapping each piece (lay them widthwise over the meatloaf) & tuck the ends under the meatloaf.
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  • Put rack with meatloaf over the potato-lined baking dish.
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  • Bake until bacon is crisp & loaf is 160 degrees - about 1 hour. Cool at least 20 minutes (so it stays together when cut). 
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  • Drain potato chips on paper towel & serve with meatloaf and glaze.
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  • I'm ALWAYS looking for the "best" meat loaf -- my family says NO more looking

                                     Photobucket

  • Served w/mashed potatoes and hot green beans/Wheat rolls.
  •      Friday.....  
  • GARLIC & LEMON CHICKEN BREASTS
  •  2 boneless, skinless chicken breasts, cut into 1" cubes
  • 2 T. Wondra flour (may substitute with all-purpose flour)
  • 1/2 t. kosher salt
  • 1/2 t. ground pepper
  • 2 T. EVOO
  • 1 T. chopped garlic
  • 2 T. unsalted butter
  • 2 T. chopped fresh Italian flat-leaf parsley
  • Lemon wedges for garnish
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  • Combine the flour, salt and pepper in a small bowl.
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  • Heat the EVOO in a 12-14" pan over high heat until shimmering.
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  • While oil is heating, quickly dredge or toss the chicken cubes in the seasoned flour mixture. Cubes will be just very lightly coated.
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  • Brown the cubes in the hot oil, turning infrequently, for approximately 3 1/2 minutes.
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  • Add the butter and parsley, toss to combine, and cook approximately 1 minute more 'til done.
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  • Serve immediately with lemon wedges, and a side of:
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  • SKILLET POTATOES
  • 1.5 T. EVOO
  • 3/4 lb. either red potatoes, cut into 16ths
  • 1 garlic clove, minced
  • 1/2 t. chopped fresh Rosemary or Thyme
  • Kosher salt
  • Freshly ground black pepper

  • Heat the oil in a large, non-stick skillet until hot enough to sizzle a piece of potato.

  • Add the potatoes and toss to coat with oil.

  • Cover and cook over medium-low heat, stirring occasionally, until potatoes are tender - about 15 minutes.

  • Uncover and increase the heat to medium-high; fry the potatoes, turning occasionally so they brown evenly, about 5 minutes.

  • Sprinkle with herbs (Rosemary or Thyme) and garlic; season with salt and pepper. Serve.
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  • **The chicken can be cooked during the last 5 minutes while the potatoes are browning.
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  • ***Substitute pork loin chops for the chicken breasts, and omit the garlic and lemon. Toss a few chopped, dried cherries in with the raw baby spinach. Tasty!

Week-end....Steaks and STEW.

 

  • Make this stew in a large, heavy-bottomed soup kettle measuring at least ten inches in diameter. If the kettle is any smaller, you may need to cook the meat in three batches rather than two.
  
  • 3   pounds  chuck-eye roast , cut into 1 1/2-inch cubes 
  • 1-1/2   teaspoons  table salt  
  • 1   teaspoon  ground black pepper  
  • 3   tablespoons  vegetable oil  
  • 2   medium onions , chopped coarse (about 2 cups) 
  • 3   medium cloves  garlic , minced 
  • 3   tablespoons  unbleached all-purpose flour  
  • 1   cup  red wine (preferably full-bodied) 
  • 2   cups  low-sodium chicken broth  
  • 2   bay leaves  
  • 1   teaspoon  dried thyme  
  • 6   small boiling potatoes , peeled and halved 
  • 4   large carrots , peeled and sliced 1/4-inch thick 
  • 1   cup  frozen peas (6 ounces), thawed 
  • 1/4   cup  minced fresh parsley leaves  
  

 

  • 1. Heat oven to 300 degrees. Place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 tablespoons of the oil over medium-high heat in large nonreactive soup kettle; add beef to kettle in two separate batches. Brown meat on all sides, about 5 minutes per batch, adding remaining tablespoon of oil if needed. Remove meat and set aside. Add onions to now empty kettle; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté about 30 seconds longer. Stir in flour; cook until lightly colored, 1 to 2 minutes.
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  • Add wine, scraping up any browned bits that may have stuck to kettle. Add stock, bay leaves, and thyme; bring to simmer. Add meat; return to simmer. Cover and place in oven; simmer about 1 hour.
     
Published Feb 12 2008, 10:06 AM by lindachicken__Oklahoma | [Edit Post]

Comments

 

sugarbug said:

Hi G/F!!  Got a question...is that suppose to be 1/4 cup of sliced green pimento stuffed olives?  You KNOW how I LOVE your recipes!!  Just want to make sure that I make this right!  

((((Linda))))

Dee

February 1, 2008 11:07 PM
 

lindachicken__Oklahoma said:

Yes, Dee, that's right and this is good!

I double this....

1/4 cup of gin

1 Tablespoon dry vermouth

1 teaspoon fresh lemon juice

1/4 sliced green pimento stuffed olives

February 3, 2008 10:52 AM

About lindachicken__Oklahoma

I learned to cook on a wood stove from my Mother--we had a wheat farm in Colorado. Mother (now 91) and I cooked 3 meals a day for the harvest hands, from scratch, took lunch to the fields--she would dish out food while I drove the combines--Mother turned all holiday cooking when I turned 14.