This one of those recipes that takes a little time to prepare but is well worth it as I get several meals for the time I invest. I make the pies ahead of time and freeze. On those wonderful days set aside for quilting, I thaw these babies, pop into the oven for 30 minutes and voilà, dinner ready! Homemade goodness with frozen dinner convenience.
I have been on the search for a good (and easy) roast chicken recipe. I narrowed down my choice to Cook’s Illustrated Weeknight Roast Chicken and Add A Pinch Skillet Roasted Chicken. I ended up incorporating bits of both using a 5 lb organic free-range roasting chicken from Trader Joe’s and the result was absolutely moist, tender, and delicious!
Got a wild hair to have chicken enchiladas based on a long ago lost recipe. Digging into the strange and dark recesses of my brain I came up with this. It turned out great and my trusty barometer (hubby) told me they were best ever. I had to make them again to come up with the proportions for the seasonings.
One of the problems with having a recipe database, is that an old time favorite occasionally get lost in the shuffle. I made this one again last week and served it with Mexican Bread Pudding. It’s wonderfully cheesy (well yeah look at the amount of cheese…). But I did it slightly different from the original recipe. I no longer use whole chickens…no time, I’m lazy, you pick the reason. I used boneless chicken breasts (thighs would be great as well). It is important to cook rice for about half the normal time you would use. Otherwise it will be overcooked in the finished casserole.
Now that I know the jar of peanut butter I’ve had for months is safe, I’ve decided this is what we’re having for dinner tonight. I haven’t made it in awhile. Based on my old note, I’ll spice it up a bit. I do remember it being extremely easy to make.
1 tablespoon vegetable oil
4 medium skinless, boneless chicken-breast halves
1/4 cup creamy peanut butter
2 tablespoons soy sauce
1 teaspoon white wine vinegar
1/8 teaspoon crushed red pepper
In 10-inch skillet, heat oil over medium-high heat until very hot. Add chicken breasts and cook 7 to 10 minutes until juices run clear when pierced with tip of knife, turning once. Transfer chicken to warm platter.
1 turkey, any size
Preheat oven to 350°. Place unstuffed turkey in roasting pan. Roast unstuffed turkey for 1 hour. Turn temperature down to 250°. Roast for 6-10 hours or until turkey falls apart.
Remove bones and place turkey back in juice.
Can be made the day before and reheated in foil covered pan.
I tried this recipe for the first time last Thanksgiving (2003). The result was the moistest turkey ever. I did two different turkeys in two different ovens–13 lbs and 17 lbs. Prep included removing the neck and giblets from the turkey, and rinsing the turkey inside and out. I did not pat dry or season…just plopped them into their pans. One cooked for about 6 hours, the larger for about 7. The only reason I removed them sooner was because the little popups in the turkey had popped up. According to Debbie, cooking them longer, does not dry them out. I did let them set on the counter for an hour to cool before removing the meat from the bones. I cooked them the day before Thanksgiving, which made the last minute Turkey Day prep a breeze. Of course, the smell the day before drove both Ron and me nuts!!
This one is a favorite of ours. I made it last night using leftover turkey from Thanksgiving. I use the Penne Regata pasta noodles.
|1 (6 to 8 oz) package noodles
1/2 cup chopped onion
2 tablespoons margarine
1 can cream of mushroom or cream of celery soup
1 can cream of chicken soup
1 can of corn, drained (optional)
|salt and pepper to taste
2 cups diced, cooked chicken or turkey
2 cups shredded Cheddar cheese
1 stack Ritz crackers
1 stick butter or margarine
|Heat oven to 350°. Cook noodles as directed and drain. In large skillet, cook and stir onion in 2 tablespoons margarine until tender. Stir in 2 cans soup, corn, salt and pepper. In greased casserole, layer 1/2 noodles and 1/2 chicken. Top with 1/2 soup mixture and 1/2 cheese. Repeat layers.Melt stick of margarine; finely crumble crackers and mix together. Sprinkle over casserole.Bake uncovered about 45 minutes.|
This is one of our all-time favorites and never ceases to get rave reviews when served to guests! I buy the large bag of Tyson boneless chicken thighs (found at Sam’s or Costco) strictly for making this recipe! Original recipe states it will serve 6-8….not in my circle….more like 4 to 6! Our grill runs hot so I cook for 2-4 minutes a side.
|3/4 cup molasses
1/3 cup soy sauce
1/4 cup fresh lemon juice
1/4 cup olive oil
|3 garlic cloves, minced
1 tsp pepper
12 skinned, boned chicken thighs
|Combine first 6 ingredients in a shallow dish or large zip-top plastic freezer bag; add chicken thighs. Cover or seal, and chill 8 hours, turning occasionally.
Remove chicken from marinade, discarding marinade.
Grill chicken thighs, covered with grill lid, over medium heat (300° to 350°) 5 to 6 minutes on each side or until done.
Source: Southern Living, April 2005