|
A to Z Recipes Newsletter
April 4, 2005
|
To leave "A to Z Recipes Newsletter" see instructions at the end.
Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
Discussion Forum
Crazy Corner
Worldwide Chicken Favorites
Heart Healthy
For Two
Publisher's Choice
Welcome to A to Z Recipes and our First Monday edition for April, 2005. Our guest publisher is none other
than Richard from Bradenton, FL. But first...
Happy Birthday to Jean who lives in Syracuse, NY !
Jean sends in so many recipes, jokes, helpful hints, etc. for sharing here at A to Z Recipes. Please visit the QT Discussion Forum and wish her a very Happy Birthday.
April? Yep! Spring? Yep! "Good Golly, Miss Molly," (I remember the title, but not the singer, or the tune) 25% of this ol' year is behind us already. Where does the time go?
After my last issue, Maggie asked if I would please do a "chicken" issue. Asking an old Hoosier (I was born in Indiana) to do "chicken" is like asking Ben and Jerry to do ice cream. Grandma was the family "fried" expert, an Aunt was the "dumpling" specialist, and all the other women in the family had their own favorites. My Dad was the family expert on cleaning the chicken off the bones. When he was done, the pile of bones on his plate looked like they'd been put thru an autoclave. MY favorite chicken is cooked -- period. I just like chicken, but I do like to try recipes from other countries, as I've found the taste for chicken to be pretty worldwide. And a lot of countries fix it so it can be eaten as "finger food." Eating chicken with your fingers may be frowned upon in "polite society,"
but, by golly, I think it tastes better that way.
Hope you enjoy the quick ride in my tour of worldwide chicken recipes.
Richard
Building Bridges
Building bridges in every life, in every heart, are choices to be made.
To build a bridge of love and care, in every stone that's laid.
Each word of comfort, act or deed will lay another stone
to make its' way to someone's heart, by the love that's shown.
Are we building bridges or tearing another's down?
Do we add one more stone to bring theirs to the ground?
For it's our choice to love or hate, to build a bridge or wall,
to reach out to each other, or turn away when someone falls.
My friend, there isn't anyone that doesn't need a hand.
There isn't any heart that doesn't need a fellow man.
There isn't any person that hasn't lost their way.
There isn't any brother that we can simply toss away.
So many hurting souls are searching for that span
to cross from loneliness and sorrow to another land.
A land that's filled with laughter; the sweetest joy and peace.
where just an act of kindness will cause their pain to cease.
For every stone that's laid, you'll help someone to grow,
finding treasures deep inside, that no one took the time to know.
So build your bridges carefully, with each person that you meet.
For it's your choice to lay the stones of friendship or defeat.
My friend, there isn't anyone that doesn't need a hand.
There isn't any heart that doesn't need a fellow man.
There isn't any person that hasn't lost their way.
There isn't any brother that we can simply toss away.
~Julle Carro~
CHICKEN COOKING TIPS
Like all fresh meats, chicken is perishable and should be handled with care. Proper handling and cooking of chicken completely eliminates the risk of bacterial infection.
Before You Cook
Refrigerate raw chicken promptly. Never leave it on countertop at room temperature.
Packaged fresh chicken may be refrigerated in original wrappings in the coldest part of the refrigerator.
Freeze uncooked chicken if it is not to be used within 2 days.
If properly packaged, frozen chicken will maintain top quality in a home freezer for up to 1 year.
Thaw chicken in the refrigerator - not on the countertop - or in cold water. It takes about 24 hours to thaw a 4-pound chicken in the refrigerator. Cut-up parts, 3 to 9 hours.
Chicken may be safely thawed in cold water. Place chicken in its original wrap or water-tight plastic bag in cold water. Change water often. It takes about 2 hours to thaw a whole chicken.
For quick thawing of raw or cooked chicken use the microwave. Thawing time will vary.
Always wash hands, countertops, cutting boards, knives and other utensils used in preparing raw chicken with soapy water before they come in contact with other raw or cooked foods.
When shopping, buy groceries last. Never leave chicken in a hot car. Refrigerate immediately on reaching home.
While You're Cooking
If chicken is stuffed, remove stuffing to a separate container before refrigerating.
When barbecuing chicken outdoors, keep refrigerated until ready to cook. Do not place cooked chicken on same plate used to transport raw chicken to grill.
Always cook chicken well done, not medium or rare. If using a meat thermometer, the internal temperature should reach 180F for whole chicken, 170F for bone-in parts and 160F for boneless parts.
To check visually for doneness, pierce chicken with fork; juices should run clear - not pink - when fork is inserted with ease.
Never leave cooked chicken at room temperature for more than 2 hours. If not eaten immediately, cooked chicken should be kept either hot or refrigerated.
Marinade in which raw chicken has been soaking should never be used on cooked chicken.
After You Cook
Cooked, cut-up chicken is at its best refrigerated for no longer than 2 days - whole cooked chicken, an additional day.
If leftovers are to be reheated, cover to retain moisture and to ensure that chicken is heated all the way through. Bring gravies to a rolling boil before serving.
If you're transporting cooked chicken, put it in an insulated container or ice chest until ready to eat. Keep below 40F or above 140F.
Source: National Chicken Council
Busy Mom Recipes
Here's the scoop on the current theme:
Like many of our readers, I am a busy Mom. I love to cook (and my kids love to eat!). However, finding recipes that are busy-Mom-friendly can be difficult. Who has the time? Most of us are pretty good cooks. But some of the best recipes take a lot of time and a lot of ingredients. What we are looking for in this coming theme issue are recipes easy to fix, require no fancy-schmancy ingredients, and will help us prepare great food in our busy lives. The issue will be posted in plenty of time for Mother's Day. What a wonderful gift to all the Mothers in our group.
Here's a sampler for you:
CHICKEN TACO CASSEROLE
This one is great to prepare ahead as refrigeration does great things for the flavor!
1 package small corn tortillas
3 tablespoons butter
4 ounces cup sliced fresh mushrooms (omit or add canned mushrooms to save a step)
3 tablespoons flour
1 cup milk
1 small jar green taco sauce
1 tablespoon chili powder
2 cups cooked diced chicken
1 small can chopped green chili peppers
2 cups shredded Mexican cheese blend or half Cheddar, half Monterey Jack
Cut or tear the corn tortillas into bite-size pieces; set aside.
In a saucepan over low heat, melt butter; add mushrooms and saute until mushrooms are tender. Remove mushrooms; set aside.
Add flour to melted butter and stir until blended and smooth. Slowly, stirring constantly, add the milk to the saucepan, cooking until thickened and smooth. Return the cooked mushrooms to the sauce.
Add taco sauce and chili powder to the mushroom sauce.
In large shallow casserole dish make a layer of the tortilla pieces. On top of the tortilla pieces, place a layer of chicken pieces.
Top chicken with chopped green chiles. Pour the sauce evenly over all and top with the shredded cheese. Cover with aluminum foil. Bake at 350F for 30 - 45 minutes until hot and bubbly. Remove foil last 10 minutes of baking.
Refrigerate, covered, for a few hours before baking for best flavor.
Makes about 6-8 servings.
Please use this link: Busy Mom Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for Busy Mom Recipes has a deadline of April 29, 2005, and will be posted on May 1, 2005.
Please use this link: Busy Mom Recipes
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
Placing a vote takes only a moment and helps promote A to Z Recipes.
Having trouble using the method above for placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There
is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
To make donations using other methods, go here.
Our discussion forum at QuickTopic is where a2z??™ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is
expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser
to go to:
A to Z Recipes Discussion Forum
You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there.
NOTE:
Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again.
*Offensive postings will be deleted by the publisher.
Family Photos!
You may view the
June 2004 A to Z Family Reunion. Check out Leslie and Rusty's pics from the
December 2004 A to Z Family Reunion.
ASTROLOGICAL SIGNS OF THE ZODIEGG
(Chicken Horoscopes)
AQUARIUS (January 20 to February 18):
Chickens born under the sign of Aquarius are strong independent spirits longing to break free from traditional conventions and restrictions and the status quo. They are innovative and idealistic always replacing old outdated thinking with fresh perspectives. They are strongly driven to oppose social injustice and oppression. They are always experimenting to discover their own identity. They will cross because it is forbidden to do so and by doing so it will be easier for others to do so in the future.
PISCES (February 19 to March 20):
Pisces chickens are dreamy and sensitive. They are blessed with deep intuition and a wealth of emotion. Pisces are romantic, creative and full of love with a potential for great happiness and lasting joy. Their imagination is so strong that it frequently merges with fantasy. They usually cross because they had a vision telling them that this is the means to the happiness they are striving to achieve.
ARIES (March 21 to April 19):
Chickens born under the sign of Aries are natural leaders possessing a pioneering determined spirit, who wish to make their mark on the world. They cross the road to assert themselves and seek action, daring and adventure.
TAURUS (April 20 to May 20):
Taurus chickens are strong willed and have a down to earth attitude toward life. They are overly interested in material things and have a real need for security. They feel unsettled unless comfortable. They will cross only if there is more security on the other side or to obtain material possessions.
GEMINI (May 21 to June 20):
They are highly restless and are always seeking a wide variety of contrasting experiences. They cross because they are curious and to avoid the boredom of their mundane existence.
CANCER (June 21 to July 22):
While having a tough shell-like exterior, Cancer chickens are very sensitive and vulnerable. They have very delicate emotions, and are always attuned to their environment and the feelings of those around them. They have a constant and urgent need to feel safe and always act defensively. They will only cross the road when there is danger to themselves or others on this side.
LEO (July 20 to August 22):
Leo chickens are majestic and proud with personalities that need to shine, and greet opportunities with fervor and vitality. They always need to be in charge. They will cross the road with great enthusiasm for the opportunity to escape a normal, humdrum existence.
VIRGO (August 23 to September 22):
Virgos are practical and adaptable. They have a strong desire to succeed, are very discriminating and tend to be critical of others. They strive for perfection. They are very poultriatarian and will usually cross for the good of other chickens and because it is the proper or correct thing to do.
LIBRA (September 23 to October 22):
Libra chickens are thoughtful and sensitive, and are always seeking balance and harmony. They need the respect and love of other chickens more than any other group. They think carefully before making any decision. Libra chickens are prone to stop in the middle of the road to try to decide which way to go, making the crossing a considerable risk to themselves and others.
SCORPIO (October 23 to November 21):
Scorpios have a depth and intensity of their emotions that gives them a strong inner power. They are creatures of passion whose focused desires assist them in achieving their aims. They can be ruthlessly self-critical in their quest for truth. They are uncompromising, and stick to any commitment they have made. They cross because they promised to do so.
SAGITTARIUS (November 23 to December 21):
These chickens are restless and visionary. They love to explore new horizons and see life as a journey full of adventure. They greet every new experience with a warm heart, a ready smile and an open mind. They cross the road because of a passion to see more of the world and a spirit which longs to be free.
CAPRICORN (December 22 to January 19):
Capricorns are very ambitious and are always striving to reach the top of the coop. They are tenacious in planning every step to achieve their goals, and leave themselves little time to relax before looking for new peaks to climb. They cross because they must to achieve the success they feel should be theirs.
|
Worldwide Chicken Favorites
|
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Jump in the basket of my hot air balloon and let's take a whirlwind world tour of chicken as it's fixed in different parts of the world. Y'all KNOW how to fix it American style, so maybe try something different.
CARIBBEAN CHICKEN
INGREDIENTS:
1/2 cup (120 ml) lemon juice
1/3 cup (80 ml) honey
3 T (45 ml) canola oil
6 green onions, sliced
3 jalapeno peppers, seeded and chopped
3 teaspoons (15 ml) dried thyme
3/4 teaspoon (3.75 ml) salt
1/4 teaspoon (1.25 ml) ground allspice
1/4 teaspoon (1.25 ml) ground nutmeg
6 boneless, skinless chicken breast halves (1-1/2 pounds/675 g)
DIRECTIONS
Place the first nine ingredients in a blender or food processor;
cover and process until smooth. Pour 1/2 cup (120 ml) into a small
bowl for basting; cover and refrigerate. Pour remaining marinade
into a large resealable plastic bag; add chicken. Seal bag and turn
to coat; refrigerate for up to 6 hours.
Drain and discard marinade. Coat grill rack with nonstick cooking
spray before starting the grill. Grill chicken, covered, over medium
heat for 4-6 minutes on each side or until juices run clear, basting
frequently with the reserved marinade.
Makes 6 servings.
CHICKEN FETTUCCINE DIJON
Total Preparation Time: 20 to 25 minutes
Serves 4
INGREDIENTS:
1 cup (250 ml) fat-free sour cream
1-1/2 tbsp (22 ml) Dijon-style mustard
1/2 tsp (2 ml) dried thyme
4 (7 oz/200 g) boneless, skinless chicken breasts
1/2 lb (225 g) mushrooms, washed, dried and thinly sliced
2 tbsp (30 ml) water
6 oz (180 g) fettuccine
1/2 lemon, sliced very thin
1/2 tsp (2 ml) freshly ground black pepper
Non-stick cooking spray
DIRECTIONS:
In a small bowl, stir together sour cream, mustard and thyme.
Spray a large non-stick skillet with cooking spray. Place on medium heat and
add chicken. Saute, stirring frequently, 8 to 10 minutes or until chicken is
cooked through and no longer pink. Remove chicken from skillet, place on
platter, and cover to keep warm. Add mushrooms with 2 tbsp (30 ml) water into
skillet. Cover and cook over medium-heat until soft, about 2 minutes. Add sour cream
mixture to mushrooms and heat, but do not boil. Return chicken to skillet and
gently mix with mushroom and sour cream sauce.
Meanwhile, cook pasta in plenty of lightly-salted boiling water until firm to
the bite. Remove from heat, drain, set aside, and keep warm.
Place warm fettuccine on a serving platter and top with chicken and sauce.
Garnish with lemon slices and sprinkle with freshly ground pepper.
LEMON CHICKEN STIR-FRY
From Stuart Blair
Prep Time : 15min
INGREDIENTS:
2 tablespoons dry sherry
4 green (Spring) onions, chopped
1 piece of root ginger, shredded
500g (1 pound) boned chicken, cut into 1 inch strips
2 celery sticks, sliced
125g (4oz) button mushrooms, quartered
1 green pepper, cored, seeded, and sliced
2 tablespoons light soy sauce
Shredded rind of 2 lemons
A few lemon slices to garnish
2 tablespoons oil for stir-frying
PREPARATION:
Put the sherry, spring onions and ginger in a bowl.
Add the chicken, toss well to coat, then leave to marinate in the bowl for 15
minutes.
Heat the oil in a wok or frying pan.
Add the celery, mushrooms, and the green pepper. Stir-fry for one minute.
Add the chicken and marinade, then cook for 3 minutes. Stir in the Soy Sauce and lemon rind then cook for a further minute.
Pile into a warmed serving dish and garnish with lemon slices.
CHICKEN CACCIATORE
INGREDIENTS:
Marinara Sauce:
1/4 cup olive oil
8 cloves garlic, chopped
1 teaspoon chopped fresh parsley
2 tablespoons chopped fresh basil
1/2 teaspoon crushed red pepper flakes
2 (28-ounce) cans whole Italian tomatoes (San Marzano brand recommended)
Chicken:
1 whole 3- to 4-pound chicken
Salt and black pepper to taste
1/4 cup olive oil (do not use extra-virgin olive oil)
1 medium onion, thinly sliced
3 cloves garlic, sliced
1/3 cup dry sherry
2 to 4 cups Marinara Sauce from above
1/2 to 3/4 pound sliced fresh mushrooms
15 to 20 pitted gaeta olives (substitute kalamata olives if gaeta are
unavailable)
4 fresh basil leaves, chopped
DIRECTIONS:
To make sauce: Heat the oil in a large saucepan over medium heat. Add the
garlic and cook until soft. Add the parsley, basil and red pepper flakes and heat
to release flavors, about 10 seconds.
Drain the liquid from the canned tomatoes and reserve. Crush the tomatoes
with your hands and add to the garlic mixture. Add the reserved juice and bring
to a simmer. Simmer gently for 30 to 40 minutes, but do not let the sauce
reduce or overcook. Refrigerate until needed. Makes 6 cups.
To make chicken: Cut the chicken into 8 pieces and season with salt and
pepper. Over medium-high heat, heat the olive oil in a skillet large enough to hold
the chicken pieces without crowding. When the oil is hot, carefully add the
chicken pieces, being careful as it will splatter. Brown the chicken on both
sides and remove from the pan. Add the onion and cook for 1 to 2 minutes, or
until soft. Add the garlic and cook for 1 minute more. Drain off the oil and add
the chicken back to the pan. Add the sherry and cook over high heat, scraping
any browned bits from the bottom of the pan, until reduced by half.
Add 2 cups of the Marinara Sauce. Use 4 cups if needing extra sauce for a
side dish of pasta. (Freeze any remaining sauce.) Reduce heat and gently simmer
for about 30 minutes, turning chicken pieces once or twice. Add the mushrooms,
olives and basil and continue simmering for 15 minutes more. Turn off heat and
let rest for 15 minutes. Skim fat from the surface. Taste and adjust
seasoning. Serve hot.
Yield: 4 servings
Credits
Recipe from: Tuscany Grill, 811 NW 21st Ave Portland, Oregon 97210
CHICKEN HAWAIIAN
Source: Better Homes and Gardens
Prep: 20 min.
Bake: 35 min.
Serves 12
INGREDIENTS
1/2 teaspoon salt
1/4 cup all-purpose flour
12 4-ounce skinless, boneless chicken breast halves
1/4 cup margarine or butter
1 20-ounce can pineapple tidbits (juice pack)
1/2 cup dry sherry
2 cups sliced celery
1- 1/2 cups sliced onions
2 tablespoons all-purpose flour
2 cups fully cooked ham, cut into thin strips
DIRECTIONS
Stir together the 1/4 cup flour and the salt. Roll chicken pieces in flour
mixture to coat.
In a 12-inch skillet cook the chicken, half at a time, in hot margarine or
butter until chicken is brown, turning once. Transfer chicken to a 13x9x2-inch
baking dish, reserving drippings in skillet. Bake, uncovered, in a 350 degree F
oven for 25 minutes.
Meanwhile, for sauce, drain pineapple, reserving juice. Add sherry to
drippings in skillet. Cook and stir over medium heat, stirring to scrape up browned
bits. Add pineapple tidbits, celery, and onions. Bring to boiling. Reduce heat;
simmer, uncovered, about 5 minutes or until celery starts to soften.
Combine reserved pineapple juice and the 2 tablespoons flour; stir into the
sauce mixture in the skillet. Cook and stir until thickened and bubbly. Remove
from heat.
Spoon off any juices from chicken in the baking dish. Sprinkle ham over
chicken. Pour sauce over all. Bake, uncovered, about 10 minutes more or until
chicken is tender and no longer pink. Makes 12 servings.
Make-ahead Tip: Prepare chicken as directed, except bake, uncovered, (without
sauce) for 35 minutes (instead of 25 minutes) or until tender and no longer
pink. Cool slightly. Drain. Cover and chill for up to 2 days.
Prepare pineapple sauce as directed, except do not pour over chicken. Cool
slightly. Transfer to a storage container; cover and chill for up to 2 days.
To reheat, sprinkle ham over the chilled chicken and bake, covered with foil,
in a 350 degree F oven about 40 minutes or until chicken is heated through.
Meanwhile, in a medium saucepan cook and stir the sauce over medium heat about
15 minutes or until heated through. Pour the sauce over the ham and chicken,
and serve immediately.
Nutritional Information
Nutritional facts per serving
calories: 268, total fat: 8g, saturated fat: 2g, cholesterol: 79mg, sodium:
566mg, carbohydrate: 13g, fiber: 1g, protein: 33g, vitamin A: 5%, vitamin C:
12%, calcium: 3%, iron: 8%
CHICKEN MEDITERRANEAN
Prep Time: 15 min
Total Time: 5 hr 10 min
Makes: 8 servings
INGREDIENTS:
1/2 cup MIRACLE WHIP Light Dressing
1/4 cup chopped fresh parsley
1/4 cup lemon juice
2 Tbsp. dry white wine
2 tsp. dried oregano leaves
1/2 tsp. each: salt and black pepper
2 cloves garlic, minced
3 lb. bone-in skinless chicken pieces (breasts, thigh or legs)
DIRECTIONS:
COMBINE all ingredients except chicken in large bowl. Add chicken; toss to
coat. Cover. Refrigerate at least 4 hours or overnight to marinate.
REMOVE chicken from marinade; discard marinade. Place chicken in shallow
baking pan.
BAKE 50 to 55 min. or until chicken is cooked through.
Round Out The Meal
Serve with a Greek salad and toasted pita wedges.
NUTRITION INFORMATION
Nutrition (per serving)
Calories 200 Total fat 8g Saturated fat 2g Cholesterol 85mg Sodium 350mg
Carbohydrate 4g Dietary fiber 0g Sugars 2g Protein 26g Vitamin A 4%DV
Vitamin C 8%DV Calcium 2%DV Iron 8%DV
CHICKEN PAPRIKASH
Chicken Paprikash is a Hungarian classic. The recipe is adapted from the
Cook's Illustrated Best Recipe Cookbook for Soups and Stews.
INGREDIENTS:
8 bone-in chicken thighs (about 3 pounds), trimmed of excess skin and fat
salt and ground black pepper
1 teaspoon olive oil
1 large onion, halved and sliced thin
1 large red bell pepper, stemmed, seeded, halved widthwise, and
cut into thin strips
1 large green bell pepper, stemmed, seeded, halved widthwise, and
cut into thin strips
4 tablespoons paprika
1/4 teaspoon dried marjoram
1 tablespoon flour
1/2 cup dry white wine
1 (14 1/2-ounce) can diced tomatoes, drained
1 teaspoon sea salt
1/3 cup sour cream
2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
Place the oven rack in the lower-middle position and heat to 300F.
Season the chicken generously with sea salt and black pepper. Heat the oil
in a large ovenproof Dutch oven over medium-high heat.
Add three or four chicken thighs, skin-side down, and cook, not moving them
until the skin is crisp and well-browned, about 5 minutes. Turn the chicken
and brown on the second side, about 5 minutes longer. Transfer the chicken to a
large bowl and remove the skin. Brown the remaining chicken thighs, transfer
them to the bowl, remove the skin, and set aside.
Remove and discard all but 1 tablespoon fat from the pan.
Add the onion to the empty Dutch oven and saute over medium heat until
softened, about 3 to 5 minutes. Add the red and green peppers and saute until the
onions are browned and the peppers softened, about 3 minutes.
Stir in the paprika, marjoram, and flour, then cook, stirring constantly for
1 to 2 minutes. Add the wine, scraping the pot bottom with a wooden spoon to
loosen the brown bits.
Stir in the tomatoes and 1 teaspoon sea salt. Add the chicken pieces and
accumulated juices, nestling the chicken under the onion and peppers. Bring the
liquid to a simmer, cover, and place the pot in the oven. Cook until the
chicken is done, about 40 minutes.
Place the sour cream in a small bowl. Remove the chicken from the pot and
place a portion on each plate. Whisk a few tablespoons of the hot sauce into
the sour cream and then stir the mixture back into the remaining peppers and
sauce. Ladle the peppers and enriched sauce over the chicken, sprinkle with
parsley, and serve immediately with rice, noodles, or mashed potatoes.
CHICKEN TAGINE with LEMON and OLIVES
Tagines are savory Moroccan stews that are cooked and served in vessels of
the same name. These slow-simmered dishes are characterized by their fragrant
spices and rich, complex sauces. Here, our chicken tagine incorporates Preserved
Lemons, which are easy to prepare (see related recipe). They imbue the dish
with an intense lemon flavor.
INGREDIENTS:
1 chicken, about 3 lb.
2 Tbs. tagine spices
2 bay leaves
4 Tbs. extra-virgin olive oil
4 garlic cloves, sliced
Salt and freshly ground pepper, to taste
2 small yellow onions, thinly sliced
1/2 cup chopped fresh flat-leaf parsley,
plus more for garnish
1/2 cup chopped fresh cilantro
1/4 cup fresh lemon juice
6 preserved lemon wedges, rinsed and
pulp removed, or peel of 1 lemon, cut into
strips 1 inch long
1 cup green or black olives
Cooked couscous or basmati rice for serving
DIRECTIONS:
Cut the chicken into serving pieces: 2 legs, 2 thighs and 2 wings; cut each
half-breast in half. Set aside.
In a small saut?© pan over medium heat, toast the spices, stirring frequently,
until fragrant, about 3 minutes. Transfer to a large bowl. Add the bay
leaves, 2 Tbs. of the olive oil, the garlic, salt and pepper and whisk to combine.
Add the chicken and stir to coat. Cover with plastic wrap and refrigerate for 3
hours.
Remove the chicken from the marinade and reserve the marinade.
In a tagine or Dutch oven over medium-high heat, warm the remaining 2 Tbs.
oil until almost smoking. Working in batches, brown the chicken on all sides, 5
to 7 minutes total. Transfer to a plate.
Add the onions to the tagine and cook, stirring, until soft and translucent,
about 5 minutes. Reduce the heat to medium and add the chicken, reserved
marinade, the 1/2 cup parsley, cilantro, lemon juice, preserved lemon and olives.
Cover the tagine and cook until the chicken is tender and falling off the
bone, 1 to 1 1/2 hours. Discard the bay leaves. Garnish with parsley and serve
the chicken directly from the tagine. Accompany with couscous. Serves 6.
Williams-Sonoma Kitchen.
PRESERVED LEMONS
A popular condiment in Moroccan cooking, preserved lemons are made by soaking
the fresh fruit in a saltwater brine for at least 1 week. They impart an
intense lemon flavor to dishes, such as braised chicken.
INGREDIENTS:
1 cup kosher salt
6 thin-skinned lemons, well scrubbed
and quartered
1 cup fresh lemon juice, plus more as needed
DIRECTIONS:
Place the salt in a shallow bowl. Coat each lemon quarter with salt and place
in a 1-quart canning jar. You may need to gently force the last few wedges
into the jar. Add the remaining salt along with the 1 cup lemon juice. If there
are any air bubbles visible, cover the jar and shake it a little to eliminate
them. Uncover the jar and add enough lemon juice to reach the lip of the jar.
Store on your countertop for 1 day. Uncover the jar and add more lemon juice,
if needed, to completely cover the lemons, then cover again. Store on your
countertop for 6 more days, shaking the jar at least once a day. The lemons are
ready to use.
Store the jar in the refrigerator for up to 2 months. Makes 6 preserved
lemons.
Williams-Sonoma Kitchen.
ITALIAN CHICKEN with PEPPERS and ONIONS
INGREDIENTS:
4-6 boneless chicken breasts
2 cups flour
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. lemon pepper
1 large red onion, cut into 1" slices
1 large green pepper, cut into 1" slices
1 large yellow pepper, cut into 1" slices
1 tsp. minced garlic
28 oz. can "Italian Style" diced tomatoes
1 Tbsp. fresh oregano
1 Tbsp. fresh basil
4 Tbsp. olive oil, divided
1 package angel hair pasta
DIRECTIONS:
Mix the flour, salt, pepper, garlic powder and lemon pepper together.
Slice the chicken breasts into 3/4" slices. Dip the slices into water and then dredge in the flour mixture.
Put 3 Tbsp. olive oil into a large skillet. Heat to medium heat. Carefully place the chicken pieces into the skillet.
Allow them to brown on the first side and then flip them over.
Add in the onions, pepers, garlic, oregano and basil. Allow to cook for a couple minutes and then add in the tomatoes.
Cook until the onions and peppers are tender.
In the meantime, cook the pasta according to the package directions.
After draining the pasta, coat with the remaining 1 Tbsp.
of olive oil to keep it from sticking together.
On each plate, make a bed of angel hair pasta.
Then, place a heaping spoonful or two of the chicken mixture on top.
Sprinkle with Parmesan cheese if desired.
Serve with a tossed salad and loaf of warm garlic bread.
QUICK AND HEALTHY GRILLED ITALIAN CHICKEN
Effortless, healthy, and tasty, this chicken pleases adults and kids alike. Serve this flavorful chicken with rice.
Serving: 4
Prep Time: 15 minutes minutes
Cook Time: 20 minutes
Total Time: 35 minutes
4 boneless, skinless chicken breasts
2 zucchini, sliced
2 summer squashes, sliced
2 onions, chopped
1 cup Italian salad dressing
1. Place chicken breasts in a container with a lid. Pour 1/2 cup of your favorite Italian salad dressing over top. Cover and refrigerate until ready to cook. In separate container slice squash and onions. Pour a 1/2 cup of the same dressing over the vegetables.
2. To cook: Place meat and vegetables on grill and cook until chicken is no longer pink or place meat and vegetables on broiler pan and broil in oven.
Serving suggestion: Serve each plate with steamed rice. Try low-fat dressing to keep calories down.
Based on individual serving.
Calories: 240
Total Fat: 5 g
Carbohydrates: 18 g
Protein: 31 g
Source: Parent's Place
BOMBAY CHICKEN WITH APPLES
Tired of the same old chicken dish? This recipe contest winner is a simple and elegant way to dress up boneless chicken breasts.
Serving: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
2 tablespoon vegetable oil
2 tablespoon butter
1.25 pounds boneless, skinless chicken breasts, cubed
2 ribs of celery, chopped
1 onion, chopped
4 cloves garlic, chopped
2 apples, chopped
1 bell pepper, chopped
1 tablespoon madras curry powder
1/2 teaspoon cinnamon
1 teaspoon cumin
1 cup chicken broth
1. In a heavy skillet, heat oil and 1/2 tablespoon butter until hot, add chicken and brown, turning as needed. Remove chicken.
2. Add remaining butter and celery, onion, and garlic cooking for 3 minutes. Add apple, pepper and spices cooking for 5 minutes. Add chicken broth, heat to boil, and reduce heat simmer, uncovered for 15 minutes.
3. Serve with hot rice.
Based on individual serving.
Calories: 342
Total Fat: 15 g
Carbohydrates: 16 g
Protein: 35 g
EASY BAKED CHICKEN AND POTATO DINNER FOR TWO
INGREDIENTS:
2 boneless skinless chicken breast halves (1/2 pound)
2 tablespoons Dijon mustard
1/2 cup Reduced Fat Bisquick?® mix or Original Bisquick?® mix
3/4 pound small red potato, cut into fourths
1 small red or green bell pepper, cut into 1/2-inch pieces
1 small onion, cut into 8 wedges
Cooking spray
2 tablespoons grated Parmesan cheese, if desired
1/2 teaspoon paprika
DIRECTIONS:
1. Heat oven to 400F. Spray baking dish, 13x9x2 inches, with cooking
spray.
2. Brush chicken with 1 tablespoon of the mustard, then coat with Bisquick
mix. Place 1 chicken breast half in each corner of pan. Place potatoes, bell
pepper and onion in center of pan; brush vegetables with remaining mustard.
Spray chicken and vegetables with cooking spray; sprinkle evenly with cheese and
paprika.
3. Bake 35 to 40 minutes, stirring vegetables after 20 minutes, until
potatoes are tender and juice of chicken is no longer pink when centers of thickest
pieces are cut.
YAKATORI
INGREDIENTS:
1/4 cup sake (rice wine)
1/4 cup low-sodium soy sauce
3 tablespoons sugar
2 tablespoons grated peeled fresh ginger
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 24 bite-sized pieces
5 green onions, each cut into 4 (2-inch) pieces
Cooking spray
DIRECTIONS:
Combine first 6 ingredients in a small saucepan. Bring to a boil; cook until
reduced to 1/4 cup (about 2 1/2 minutes). Remove from heat; cool.
Combine soy sauce mixture and the chicken. Cover and marinate in refrigerator
for 1 hour.
Heat a large grill pan over medium-high heat.
Thread 6 chicken cubes and 5 green onion pieces alternately onto each of 4
(10-inch) skewers. Brush kebabs with the soy mixture. Coat pan with cooking
spray. Place kebabs in pan, and cook 4 minutes on each side or until the chicken
is done.
Yield: 4 servings (serving size: 1 kebab)
CALORIES 172 (24% from fat); FAT 4.5g (satfat 1.1g, monofat 1.4g, polyfat
1.1g); PROTEIN 22.9g; CARBOHYDRATE 6.7g; FIBER 0.3g; CHOLESTEROL 94mg; IRON
1.5mg; SODIUM 366mg; CALCIUM 19mg
Cooking Light, JULY 2004
A to Z Recipes Website
Contact List Owner-Submit Article
Submit a Recipe
Sign up for Newsletter
Be Removed from Newsletter
View recent issue archives at Zinester
View vintage issue archives at Topica
|
About 'A to Z Recipes Newsletter' |
The information contained in issues and the website are for use at your own discretion.
Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.
|
|
|
