** 'Mary's Tea Room' Poultry Entrées **

Welcome!!

Mary's Tea Room actually began over on the Recipes side of the board way back in Sept. of 2006. Many of the original Tea Angels have shared some awesome recipes this period of time. Many NEW Tea Friends have come to call and have left some of their own treasures as well. All of those gems have been gathered and 22 'Mary's Tea Room' recipe threads created as a sort of 'archive' of our time together. We hope all who stop by will find a recipe or two or more to add to their own recipe collections. And we hope, if they feel so inclined, that they might share some of their own gems as well!  It will only make our treasure chest of Goodies that much more valuable!!

(o: Mary and the Original Tea Angels! :o)

 

1/3/08

CHICKEN CATCH-A-TORY

Posted by: marymitten - Posted on: 9/18/2007

Mary says, "Tonites dinner is ~ "

CHICKEN CATCH-A-TORY

4 boneless, skinless chicken breasts
4 oz. can of sliced mushrooms
1/2 c. water
1 jar of spaghetti sauce (divided)
1 tsp. Italian seasoning
cooked spaghetti
shredded mozzarella cheese

Place chicken in slow cooker, top with mushrooms, water and half of the sauce. Sprinkle with seasoning and cook for 4 to 6 hours.
At serving heat remaining sauce and toss with spaghetti. Top with chicken and sprinkle with cheese.

CHICKEN IN CREAM SAUCE

Posted by: marymitten - Posted on: 9/19/2007

Mary says, " I am featuring that old favorite ~ Chicken in Cream Sauce for dinner!"

CHICKEN IN CREAM SAUCE

8 chicken breasts
1/2 pkg. Italian salad dressing mix
4 oz cream cheese
1 can mushroom soup
1/2 C chopped green onion
1/3 C white wine or chicken broth

Place chicken in a greased baking pan. Heat half the pkg. of Italian dressing mix, the cream cheese and soup together in the microwave. Stir onion, and wine [or broth into the cream cheese mixture, spread over the chicken. Bake 350 for 1 hr.

CHICKEN POT PIE w/ BISQUICK

Posted by: MissK_MI - Posted on: 2/6/2007

Karen says, "(sipping my tea) Ummm I thought I would share my recipe it is simple...here goes:"

CHICKEN POT PIE w/ BISQUICK

1/3 c. butter, melted
1/2 c. Bisquick
1/3 c. chopped onion
1/4 tsp. pepper
1/8 tsp. thyme

Combine the above in a saucepan to boil.

Add:
1/2 c. chicken broth
2/3 c. milk

Heat to boil, constantly stirring, boil 1 minute and stir.

Add:
1 3/4 c. chicken
10 oz. frozen peas & carrots

Mix well with spoon, turn off heat.

TOPPING:
1 1/2 c. Bisquick
3 tbsp. hot water
3 tbsp. softened butter

Form dough and put on top of above mixture in a 9 inch square dish.

CHICKEN SPAGHETTI

Posted by: CHEFCAROL - Posted on: 12/4/2006
Reposted by: KC10 - Posted on: 12/19/2006

Carole says, "Ok this is my Chicken Spaghetti, kinda a recipe I mixed up nothing fancy and don't know all the exact measurements."

Kay says, " I know there have been numerous recipes for Chicken Spaghetti posted on the board, but for whatever reason none of them have ever really grabbed my attention. Well, in "Mary's Tea Room", Carole has shared quite a few of her recipes and recently this was the recipe she was making her family for supper. She made it sound so good and I I asked her if she'd share her recipe!! I think just about everyone over in the Tea Room was making this for supper!! LOL :O)
It is wonderful and will definitely make frequent appearances on our table!! I think this would make an excellent dish to take for potlucks, too!! - Thank you Carole for sharing it!! It's fantastic!!"

CHICKEN SPAGHETTI

6 boneless chicken breast, boiled and pulled apart
1 can cream of chicken soup
1 can cream of mushroom soup
1 can sliced mushrooms
1 onion chopped and sautéed
1 bell pepper chopped and sautéed
shredded cheese
ritz crackers, one sleeve, crushed
1/2 stick butter, melted
Spaghetti

Boil chicken, and pull apart. I cook spaghetti in the chicken broth. Mix chicken, spaghetti, soups, sautéed onions, peppers, and mushrooms together. I usually add about 1 cup of cheese to the mixture also. I put about 1 cup of the chicken broth in also. Pour into a buttered casserole dish or 9 x 13 baking dish. Crush ritz crackers, pour melted butter over to coat. Spread cheese over casserole and sprinkle ritz crackers over the top. Bake at 350° till hot and bubbly.

CHICKEN WITH TABBOULEH

Posted by: apronstrings - Posted on: 5/10/2007

CHICKEN WITH TABBOULEH
(Recipe from Barefoot Contessa)

1 1/2C boiling water
1C bulgur wheat
1/4C fresh squeezed lemon juice
olive oil
salt
1 whole chicken breast
black pepper
1C minced scallions (green onions)
1C chopped mint leaves
1C chopped italian parsley
1 hothouse cucumber, diced
2C halved cherry tomatoes

Preheat oven to 350º. Pour boiling water over bulgur. Add lemon juice, 1/4C olive oil and 1 1/2t salt. Stir. Cover with plastic wrap and let stand 1 hr. Rub chicken boob with olive oil, salt and pepper. Roast 40 minutes. Cut chicken up when cool enough to handle and add to tabbouleh. Add remaining ingredients. Cover and refrigerate until serving. Flavors improve as they sit.

Lisa A's NOTE: I don't use mint because my kids wouldn't like it and if I don't have that much parsley, I don't use a cupful either. Either way, we like it just fine. Also, if you find really tiny tomatoes, you don't have to halve them.

CROCK POT (FAKE) ROTISSERIE CHICKEN

Posted by: Karen_MI - Posted on: 9/14/2007

Karen says, "Warning: Don’t buy a chicken larger than your slow cooker!"

CROCK POT (FAKE) ROTISSERIE CHICKEN

Foil
1 whole chicken, about 4-4 3/4 pounds (not frozen)
Herb or spice rubs (suggestion: Lawry’s® Seasoned Salt, garlic powder, paprika)

Wad up several sheets of foil to make foil balls about 1 1/2 inches in diameter. Place foil balls in slow cooker to cover bottom. This will keep chicken from boiling in the juices. (Alternatively, use a rack if you have one that fits into the bottom of your pot.) Remove package of organs from chicken cavity and discard. Rinse chicken inside and out, and pat dry with a paper towel. Rub or sprinkle your choice of herbs or spices all over the skin – use lots. Place chicken into slow cooker, on top of foil balls, and cook, covered, for 4 hours on high or 8 hours on low. There is no need to open the lid to check on it during cooking.
Remove from slow cooker and place on board to cut apart. (The skin will not be crisp; it will be soft.)

Serves 4.

ENCHILADAS

Posted by: CHEFCAROL - Posted on: 4/18/2007

Carole says, "This guy I worked with is from Mexico and he gave me this recipe. I am asked to bring it to work all the time. It is really good and easy. I will buy a rotisserie chicken at wallyworld and use that meat for these instead of boiling chicken. Hope you enjoy. "

Enchiladas

4-5 cooked and shredded chicken breast
15-20 tortillas
sour cream
Salsa verde
1 package shredded Fiesta or Mexican cheese blend

Warm a few tortillas at a time. Spread tortillas with sour cream. Fill it with chicken and cheese. Roll up the tortilla and place it in a baking dish. Repeat with remaining tortillas, until baking dish is full. Spread sour cream over the top of rolled up enchiladas. Pour the can of salsa verde over the top as well. Cover with cheese. Heat in a 350° oven until all is hot and bubbly.

ICED TEA CHICKEN

Posted by: KC10 - Posted on: 4/1/2007
Originally Posted by: _starshineeliz - Posted on: 3/31/2007

Kay says, "Wow! Look what I found that our own Ms. Star posted on the board!! So who's gonna be the first to try this one out!! I'm going to the meat market tomorrow and will simple have to pick up a chicken!! This is a lengthy recipe!! But it does sound pretty good, I think!! So I simple had to bring it over here!! - Enjoy!! And thanks to Star!!!"

Star says, "Well, this looks like one heck of a recipe, but it's interesting! - From Recipe Friends:"

ICED TEA CHICKEN

1 tablespoon powdered iced tea mix
1 tablespoon paprika
2 teaspoons ground coriander
1 teaspoon sugar
1 teaspoon coarse salt (kosher or sea)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon celery seed
1 can (12 ounces) iced tea
1 chicken (31/2 to 4 pounds)
2 teaspoons vegetable oil
Iced Tea Barbecue Sauce (recipe follows)
2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water to cover, then drained

Make the rub: Put the iced tea mix, paprika, coriander, sugar, salt, pepper, garlic powder, and celery seed in a small bowl and stir to mix.

Pop the tab off the iced tea can. Pour half the tea (3/4 cup) into a measuring cup and set aside for the sauce. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top. Set the can aside.

Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon of the rub and rub it all over the skin. Spoon the remaining rub into the iced tea through a hole in the top of the can.

Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the can.

Tuck the tips of the wings behind the chicken's back.

Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.

When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180€ ¦°F on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 11/4 to 11/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.

Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter.

Present the bird to your guests. Let the chicken rest for 5 minutes, then carefully lift it off the support. Take care not to spill the hot iced tea or otherwise burn yourself. Halve, quarter, or carve the chicken and serve with Iced Tea Barbecue Sauce.

Serves 2 to 4.

Ingredients for Iced Tea Barbecue Sauce

3/4 cup canned iced tea (reserved from Iced Tea Chicken)
3/4 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons A-1 steak sauce
2 tablespoons brown sugar, or more to taste
1 tablespoon fresh lemon juice, or more to taste
1/2 teaspoon liquid smoke
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper

Combine the iced tea, ketchup, Worcestershire sauce, steak sauce, brown sugar, lemon juice, liquid smoke, onion and garlic powders, and pepper in a heavy saucepan with 1/4 cup of water and gradually bring to a boil over medium-high heat.

Reduce the heat to medium to obtain a gentle simmer. Let the sauce simmer gently until slightly reduced, thick, and richly flavored, 6 to 8 minutes. Taste for seasoning, adding brown sugar or lemon juice as necessary; the sauce should be highly seasoned. If sauce is too thick or intense, thin with a little more water.

Transfer the sauce to a bowl or clean jar and let cool to room temperature before serving. Any leftover sauce (in the unlikely event that you have it) will keep in the refrigerator, covered, for several weeks. Let return to room temperature before serving.

JAPANESE FRIED CHICKEN

Posted by: Atchan - Posted on: 4/18/2007

Judi says, "Here's the Japanese Fried Chicken. This chicken recipe is what Chicken McNuggets might have been, if Ronald McDonald had been Japanese."

JAPANESE FRIED CHICKEN

2 Pounds boneless chicken, skins removed
1 Cup Potato Starch (Katakuriko) or Flour
3 Cups vegetable oil for frying

Marinade:

2 tsp. grated ginger
1 tsp. minced garlic
2 tsp. light-colored soy sauce
1 T. Brown Sugar
2 T. olive oil
2 T. oyster sauce
2 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper

Cut chicken into 3/4" pieces. Combine marinade ingredients; taste & adjust salt & pepper. Add chicken, mixing by hand & gently massaging sauce into chicken. Let sit about 10 minutes. Heat oil to 325 degrees. Coat each piece of chicken in potato starch or flour. Deep fry until lightly brown. Remove pieces with tongs or chopsticks, tapping the side of the pot to remove excess oil. Drain on paper towels.

JudieNotes: This recipe calls for light soy sauce, which refers to the color, not to a low salt content. It is used mainly so that the chicken won't turn too dark when fried.
Also to deal with that darkness problem, the temperature of the oil is lower than normal for deep-frying.

The marinade yields just enough to coat the meat, so don't expect to get so much that the meat is completely covered.
Just massage the sauce in...if you like more sauce, just double the recipe.

JAPANESE SESAME CHICKEN

Posted by: Atchan - Posted on: 11/1/2006

Judi says, " While living in Hawaii, teriyaki anything was a staple on most local tables. This following recipe is like our local fried chicken, oriental style! Great pupu! (appetizer) Or for potlucks, a real crowd pleaser! We eat this with some rice and macaroni salad...mmmm,good!! - Enjoy!"

JAPANESE SESAME CHICKEN

4 Tablespoons Flour
8 Tablespoons Cornstarch
4 Tablespoons Sugar
1 teaspoon Salt
5 Tablespoons Soy Sauce
2 Eggs
2 Stalks Green Onion, chopped
2 Cloves Garlic
2 Tablespoons Sesame Seeds

3 lbs. Chicken Wings or boneless thighs, cut into chunks

Combine all ingredients into a plastic bag and marinate overnight or longer.
Pan fry in about 1/2" of oil, brown on both sides until golden brown.

KOREAN BBQ CHICKEN

Posted by: Atchan - Posted on: 6/5/2007

Judi says, "And Carole...here's how I make my Korean BBQ Chicken! - Marinade your meat overnight in the sauce before roasting or grilling. Mmmmm, good! Enjoy...Aloha!!"

KOREAN BBQ CHICKEN

1 Cup Soy Sauce
1 Cup or less Brown Sugar
(according to taste)
1 T. Sesame Oil
1 T. Sesame Seeds, toasted
1/2 Bulb Onion, chopped
1" Fresh Ginger, crushed
2-3 Fresh Garlic, crushed
Chopped Green Onions, desired amount
If you like it spicy, sprinkle in some Dried Chili Pepper.