Archive for Poultry

Skillet Chicken

By Retreat Coordinator · Comments (0)
Monday, January 21st, 2008

Easy Balsamic Mushroom & Chicken 

Ingredients:

  • 4 boneless, skinless chicken breast halves
  • your favorite no stick cooking spray
  • 8 ounces white mushrooms, quartered
  • 2 garlic cloves, minced
  • 1/2 cup reduced sodium chicken broth
  • 2 1/2 tablespoons balsamic vinegar
  • 1/4 teaspoon dried thyme, crushed
  • 1/8 teaspoon ground black pepper
  • Parsley (optional, for garnish)

Instructions:

  1. Heat skillet and spritz with cooking spray.
  2. Saute garlic and mushroom.
  3. Add and cook chicken over medium heat until no longer pink.
  4. Add chicken broth, thyme, pepper and vinegar.
  5. Simmer for 15 – 20 minutes.

**TIP: Be very careful not to add excess vinegar because the flavor from balsamic is very strong.

Raspberry Chicken Skillet 

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 teaspoon dried thyme (or substitute 1 tbsp fresh thyme)
  • 1 tablespoon extra virgin olive oil
  • 1 medium red onion, diced
  • 8 oz raspberry fruit spread (no sugar added)
  • 1/3 cup balsamic vinegar
  • salt and pepper

Instructions:

  1. Season chicken with thyme and salt.
  2. Heat oil in skillet. Saute onion.
  3. Add chicken to skillet and cook until chicken is no longer pink.
  4. Remove chicken and set aside on a plate.
  5. Add fruit spread, balsamic vinegar, and pepper to oil and onion in skillet. Cook until spread is melted and sauce thickens.
  6. Pour over chicken and serve.

**Garnish with fresh berries and parsley for added presentation.

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Categories : Poultry

Feta Chicken Patties

By Val · Comments (0)
Thursday, August 16th, 2007

These are great on the outdoor grill, but equally good on an indoor grill or under the broiler.

Ingredients:

  • 1 pound ground chicken (or turkey)
  • 6 ounces crumbled feta
  • 2 tablespoons ground oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder

Instructions:

Mix all ingredients well and form into 4 – 6 individual patties. Grill or broil for about 5
to 7 minutes each side. The feta cheese adds a wonderfully unique flavor.

Please Note: If you’re using an indoor grill you might need to spray it with a bit of
nonstick spray because they to tend to stick a little.

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Categories : Poultry, Retreat Cookbook

For That Summer Get-Together

By Val · Comments (0)
Friday, June 15th, 2007

Double Tomato Bruschetta

Ingredients:
1 French baguette
6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes,
packed in oil
3 cloves minced garlic
4 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups shredded mozzarella cheese

Directions:
1. Preheat the oven on broiler setting.
2. In a large mixing bowl, combine the roma tomatoes,
sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and
pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4 inch slices. On a baking
sheet, arrange the baguette slices in a single layer. Broil
for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette
slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.
Makes 12 servings.

Chicken Napoli

Ingredients:
4 broiler-fryer chicken breasts, halved
1 cup (8 ounces) butter or margarine
2 (5/8-ounce) envelopes dry Italian dressing mix
1/3 cup lime juice

Directions:
1. Melt butter in small saucepan. Stir in salad dressing mix and
lime juice.
2. Brush both sides of chicken pieces with mixture.
3. Place chicken skin side down on grill about 10 inches above hot
coals. Grill, turning and basting often with butter mixture for 40
minutes or until tender and richly glazed.
Makes 8 servings.

Green Bean and Basil Salad

Ingredients:
1 1/2 lbs green beans, topped and tailed and cut into 1 1/2
inch pieces
1/2 cup olive oil
1/2 cup vinegar (I prefer a mix of red wine and balsamic)
1/4 cup chopped fresh basil leaves
1 clove garlic, minced finely (or pressed)
1/2 teaspoon salt
2 scallions, chopped

Directions:
1. Steam the green beans for about 10 minutes, until tender.
2. You can also cook them in the microwave for about 4 minutes.
3. Set aside in a bowl.
4. Whisk together the oil, vinegar and seasonings.
5. Pour this over the green beans.
6. Add the scallions and toss gently.
7. Cover and place in the fridge until cold.
8. The flavor really intensifies if you let the salad chill for 24 hours.

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Homemade Chicken Strips in 3 Steps

By Retreat Coordinator · Comments (0)
Saturday, May 5th, 2007

by Kara Kelso

http://www.Idea-Queen.com

Homemade chicken strips can make a wonderful meal. Be sure you have a deep fryer handy before checking out these recipe ideas.

1. Plan Ahead
Before you even start, you’ll need to make sure you have the following ingredients:

Boneless Chicken Breast, cut in strips
Milk
Egg
Flour

If you plan to have a different type of strips (like spicy strips, sweet strips, etc), make sure you have the additional ingredients as well.

2. Cook
Preheat your deep fryer to at least 350* before you go any further. You’ll want to be able to immediately drop your chicken in a hot fryer as soon as you bread it.

As soon as it’s hot, place an egg and milk into a bowl to drop the chicken in. Pour your flour into a zip lock bag, and shake to coat the milk/egg chicken. Cook in fryer until chicken floats and is golden brown.

3. Add Sauces
Here you get to choose what type of dipping sauce you want with your chicken strips. Some prefer ranch, others with nothing, and many with just plain ketchup. You can also make a tasty honey mustard by mixing half mustard and half honey.

Variations:

Some variations of chicken strips include adding different spices to your flour. Garlic salt, onion powder, and other spices can make a spicy chicken that’s not too hot. Sesame seeds can also make a great addition to your chicken – just be sure to bake the seeds first so they don’t “explode” and pop.

Another variation is marinating the chicken first before breading. You’ll need to plan ahead at least a day with this option.

The sky is the limit with this easy recipe – see what you can come up with that’s in your own kitchen!

About the Author: Kara Kelso is the mother of two, and owner of many websites. For more fried chicken recipes and ideas, visit: http://www.idea-queen.com/fried-chicken-recipes.html

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Categories : Poultry, Retreat Cookbook
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Cooking a Turkey: A Review of the Basics

By Val · Comments (0)
Sunday, November 5th, 2006

By: Lata Tokhi

Cooking a whole turkey is just not something we do very often so having a perfect, juicy turkey on Thanksgiving Day can be illusive. Here are a few tips, hints and things to look for when making your turkey.

Choosing a Turkey
As Thanksgiving Day gets closer shopping market shelves seem to burst with turkeys of all sizes and brands. How do you know what size turkey to get? Read More→

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Categories : Poultry, Retreat Cookbook