lindachicken__Oklahoma

The Chicken's Coup menu - 2/18/2008

lindachicken__Oklahoma — Mon, 18 Feb 2008 15:36:13 GMT

Monday........

Crock-pot Chicken with Black Beans and Cream Cheese

posted by HDMac

4-5 frozen, boneless chicken breasts

1-15 ounce can black bean, drained

1-15 ounce can corn, drained

1-16 ounce jar salsa, any kind

1-8 ounce package cream cheese

Place 4 to 5 frozen, (yes, frozen) boneless chicken breasts into crock-pot. (I separate the chicken pieces and place a bit of the beans, corn and salsa in between each piece; not necessary, though.) Add the beans, corn and salsa. Cover crock-pot, set on “high” and cook for 4 to 5 hours or until chicken is thoroughly cooked. Place cream cheese on top of chicken mixture, cover crock-pot and let it sit for 30 minutes (you can leave the crock-pot on high, turn it down, or off at this point.). Remove chicken to serving dish and whisk melted cream cheese into juices and ladle over chicken.

Tangy Caesar Salad

8 cups torn romaine

* 1/4 cup Caesar salad dressing

* 1 tablespoon lemon juice

* 1/2 teaspoon pepper

* 1 cup Caesar salad croutons

* 1/3 cup grated Parmesan cheese

Place romaine in a large salad bowl. Combine the salad dressing, lemon juice and pepper. Pour over romaine; toss to coat. Top with croutons and Parmesan cheese. Serve immediately. Yield: 6-8 servings.

Bruschetta n' Cheese Stuffed Chicken Breasts

This was shared by Belinda.

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup Roasted Red Pepper Italian with Parmesan Dressing

PREHEAT oven to 350°F. Combine tomatoes with their liquid, 1/2 cup of the cheese, basil and dry stuffing mix; stir just until moistened.

PLACE 2 chicken breast halves in large freezer weight resealable plastic bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thickness. Repeat process in same bag with remaining chicken breast halves, 2 at a time. Place chicken, smooth-sides down, on large cutting board. Spread evenly with stuffing mixture. Starting at narrow end, begin rolling chicken, as tightly as possible, around stuffing mixture. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.

BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (170°F) and cheese is melted.

For our taste I'll be adding Ro-Tel (hot or X-tra hot), chopped cilantro instead of the basil and Mexican Style Shredded Cheese or Co Jack Cheese instead of the mozzarella cheese.

Green Beans w/Red peppers....

1-1/2 pounds fresh green beans, trimmed

1/3 cup water

6 tablespoons butter

3/4 cup sliced sweet red pepper

1 tablespoon chopped shallot

Salt and pepper to taste

1/3 cup sliced almonds, toasted

Place beans and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 6-8 minutes or until crisp-tender.

Meanwhile, in a large skillet, melt butter; add red pepper and shallot. Cook, uncovered, over medium heat until red pepper is crisp-tender.

Drain beans; stir into red pepper mixture. Season with salt and pepper. Transfer to a serving platter; sprinkle with almonds.

Crispy Parmesan Baked Potatoes

(this one isn't new -- good and fixed many times, older TOH)

6 tbls butter, melted
3 tbls grated parmesan cheese
8 medium unpeeled red potatoes, halved lengthwise

Pour melted butter into a 13 x 9 inch baking pan and spread out, sprinkle parmesan cheese over melted butter along entire bottom of pan. Place potatoes, cut side down, over the cheese. Bake, uncovered, at 400 degrees for 45 minutes or until tender -- I cook them until they get brown and crispy.

These have a nice crispy golden brown crust when you remove them from the pan.

Wheat Rolls and Raspberry White Chocolate Dreamsicle (sugar free)

the next new one, to me is.....

Chicken w/Mustard Gravy

4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 tablespoons butter
4 teaspoons honey mustard
1 tablespoon milk
1/2 teaspoon dried basil
1/2 teaspoon dried parsley flakes
1/2 cup sour cream
Rub chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet over medium heat, cook chicken in butter for 6-8 minutes on each side or until no longer pink. Remove and keep warm.
In the same skillet, combine the mustard, milk, basil, parsley, and remaining salt and pepper. Cook and stir over low heat until heated through. Remove from the heat; stir in sour cream. Serve with chicken. Yield: 4 servings.

Mashed potatoes or cauliflower

Stetson Steakhouse Green Beans w/rolls

Zucchini Red Peppers Lasagna

1 carton (15 ounces) ricotta cheese
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
2 eggs
3 tablespoons prepared pesto
2 cups sliced zucchini
2 cups sliced baby portobello mushrooms
2 tablespoons canola oil
2 jars (one 26 ounces, one 14 ounces) meatless spaghetti sauce
9 no-cook lasagna noodles
1 jar (12 ounces) roasted sweet red peppers, drained

In a small bowl, combine the ricotta cheese, 1/2 cup mozzarella cheese, eggs and pesto; set aside. In a large skillet, saute zucchini and mushrooms in oil for 5 minutes or until crisp-tender; set aside.

Spread 1 cup spaghetti sauce in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Top with three noodles; spread 1 cup sauce to edges of noodles. Layer with half of the zucchini mixture, red peppers and cheese mixture. Top with three more noodles and another cup of sauce. Layer with remaining zucchini mixture, peppers, cheese mixture, noodles and sauce.

Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Yield: 12 servings.

Sweet and Sour Spinach Salad

(have fixed many times)

1 package (9 ounces) fresh spinach, torn
1/4 cup dried cranberries
1/4 cup chopped green onions
1/2 cup vegetable oil
1/4 cup sugar
3 tablespoons cider vinegar
1/2 teaspoon ground mustard
1/8 to 1/4 teaspoon celery seed
In a large salad bowl, combine the spinach, cranberries and onions. In a jar with a tight-fitting lid, combine the oil, sugar, vinegar, mustard and celery seed; shake well. Drizzle over salad and toss to coat. Serve immediately. Yield: 4 servings.

Garlic bread and

Angel Lush

1 can (20 oz.) crushed pineapple in juice, undrained

1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling

1 cup thawed COOL WHIP LITE or COOL WHIP Sugar Free Whipped Topping

1 pkg. (10 oz.) round angel food cake

10 fresh strawberries

MIX pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.

CUT cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with one-third of the pudding mixture. Repeat layers two times.

REFRIGERATE at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.

Game night I'm making....

Taco Crescent Roll

2 packages refrigerated crescent rolls

1 pound ground beef

1 envelope taco seasoning mix

1 cup grated cheddar cheese

Shredded lettuce

Chopped tomatoes

Green onions, chopped

1 diced avocado

1 cup sour cream

Salsa

Brown ground beef and follow taco seasoning directions on back of

Package. Add the cheese and place aside for the time being. Unroll

the two packages of crescent roll. On a cookie sheet, place the

crescent roll wedges in a circle, wide side of wedge towards the

middle. pointed end towards the outside. Place the ground beef on the

Cresent rolls and wrap the pointed ends of the rolls around the meat

mixture, so that it forms a ring. Bake at 375=BAF for approximately 12

minutes. When baked remove from oven and place on a large platter. On

the inside of the ring place lettuce, tomatoes, onions, and avocados.

Dollop sour cream and salsa over all. Cut into wedges and serve warm.

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

lindachicken__Oklahoma — Tue, 12 Feb 2008 16:06:12 GMT

Monday - 2/4/08

Olive Martini Chicken
Source_Mr. Food
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
Season the chicken with salt and pepper.
Cook the chicken in the oil for about 2 minutes per side.
Add the butter and garlic and cook for 1 minute. Add all remaining ingredients and simmer for 3-5 minutes

Tuesday -- things this week have be odd...so has our menu. ;)

ITALIAN WEDDING SOUP

For the meatballs

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.

Squeeze milk from bread and break apart.

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.

For the broth

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

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.

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)
Chicken Noodle Soup

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
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.
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....

BACON WRAPPED MEAT LOAF WITH BROWN SUGAR-KETCHUP GLAZE **our NEW favorite meat loaf**

Brown Sugar-Ketchup Glaze
1/2 cup ketchup or chili sauce (or a combination of the two)
4 tbsp.brown sugar
4 teaspoons cider or white vinegar
* mix all ingredients together & set aside in a saucepan
Meat Loaf
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
8 to 12 strips of bacon (can use the "non-bacon")
Potato chips
For potato chips, slice enough potatoes about 1/4 inch thick to cover the bottom of your baking dish.
Preheat oven to 350 degrees.
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.
In a large bowl mix together eggs, thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, yogurt (or milk if you're using that instead).
Add the rest of ingredients, (except bacon) including onion & garlic, and mix until well blended.
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)
Pat the meatloaf mixture into the shape of a loaf (a 9 X 5 inch shape) & put on your rack.
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).
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.
Put rack with meatloaf over the potato-lined baking dish.
Bake until bacon is crisp & loaf is 160 degrees - about 1 hour. Cool at least 20 minutes (so it stays together when cut).
Drain potato chips on paper towel & serve with meatloaf and glaze.
I'm ALWAYS looking for the "best" meat loaf -- my family says NO more looking

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
Combine the flour, salt and pepper in a small bowl.
Heat the EVOO in a 12-14" pan over high heat until shimmering.
While oil is heating, quickly dredge or toss the chicken cubes in the seasoned flour mixture. Cubes will be just very lightly coated.
Brown the cubes in the hot oil, turning infrequently, for approximately 3 1/2 minutes.
Add the butter and parsley, toss to combine, and cook approximately 1 minute more 'til done.
Serve immediately with lemon wedges, and a side of:
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.
**The chicken can be cooked during the last 5 minutes while the potatoes are browning.
***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.
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.

The art of good cooking....just Quick and Easy, most of the time ;)

lindachicken__Oklahoma — Fri, 01 Feb 2008 17:35:58 GMT

I cook for my 91 year old Mother and family…I really cook a lot and every day. Most of the time I come in from outside and need something good but fast…I have several things that are my go to all-time-favorites…I will add them as I go. I was raised in Colorado ~ my Dad decided to move to Oklahoma when I was 15, we’ve been here since. Married to the same man for almost 37 years, two grown daughters and one wonderful, light of my heart, grandson.