POULTRY

SUNDAY CHICKEN FOR TWO

1 tablespoon olive oil
1 tablespoon butter
2 boneless chicken breast
1/4 cup flour
1 teaspoon herbs de provence
1/2 teaspoon salt
1/2 teaspoon freshly grounded pepper
2 garlic cloves, minced
3 shallots or 1 medium onion, chopped
1 roasted red bell pepper, cut in strips
1/2 cup black olives, chopped
1 jar 6.5 oz of marinated artichokes, chopped
1/2 cup of white wine

mix the flour, herbs de provence, salt and pepper.  dry the chicken breast with a paper towel and cover with flour.
add the olive and butter to the skillet; add chicken breast and brown on both sides; remove from skillet.  add the garlic and shallots and cook stirring for 5 minutes.  return the chicken breast to the skillet, cover with the olives, bell pepper and artichokes; add the wine; cook at low temperature for 20 minutes.
serve with polenta or your favorite pasta.

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CHICKEN WITH OYSTER SAUCE & BROCCOLI

1 lb boned chicken breast
3-4 cups fresh broccoli flowerettes
1 tablespoons soy sauce
1 tablespoon cooking sherry
1/2 tablespoon cornstarch
1 tablespoon cornstarch
1 tablespoon sugar
4 tablespoon water
1 teaspoon soy sauce
2 tablespoon chicken broth
2-3 tablespoons oyster sauce
1/2 teaspoon salt
4 tablespoons peanut oil

cover broccoli for 2 minutes or less with boiling water.  drain cool under cold water.
cut chicken breasts into 3/4 inches cubes.  toss gently with 1 tablespoon soy sauce, 1 tablespoon sherry, 1/2 teaspoon cornstarch.  set aside.

combine 1 tablespoon cornstarch, sugar, water, 1 teaspoon soy sauce.

heat skillet add 2 tablespoon oil and 1/2 teaspoon salt.  add broccoli stir fry just to coat pieces with oil, remove to a large plate.

reheat skillet add 2 tablespoon oil; when hot add chicken, stir fry over hi heat until pink color is gone.  add 2 tablespoon broth, broccoli.  stir fry until heated.  add cornstarch mixture and when well blended stir in oyster sauce.  serve over steamed rice or noodles.

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I have been using this recipe for the last five years. The turkey comes out moist and delicious. The only draw back - stuffing a brined turkey is not recommended.

HONEY BRINED HERB ROASTED TURKEY

1 fresh or frozen (thawed) whole turkey

8-10 quarts of water (I use destilled water)

2 cups kosher salt (I use 1 cup)

1 cup honey

3-4 coarsely ground black pepper

10-12 whole garlic cloves, peeled

2 bunches fresh thyme

1 bunch fresh sage

4-5 cups poultry stock

2-3 lemons

2-4 tablespoons olive oil

remove giblets and neck from turkey, reserve for gravy.  rinse turkey with cold running water and drain well. Blot dry with paper towels.

prepare brine by mixing water, honey and salt in a large bowl.  stir until honey dissolves.  add half the thyme and sage along with garlic and black pepper.  set aside.

line an extra-large stock pot with a food-safe plastic bag.  place the rinse turkey in the bag and pour brine over the turkey.  gather the bag tightly around the turkey, causing the turkey to be surrounded by the brine.  seal the bag and refrigerate the pot, bag and brined turkey for at least 12 hours.  i do this the tuesday before thanksgiving.

pre-heat oven to 350 degrees.  remove turkey from brine and pat dry inside and out.  discard brine.  place turkey, breast side up, ron a rack in a large shallow (about 2-1/2" deep) roasting pan.  squeeze lemon juice into the main turkey cavity.  put the squeezed lemon halves into the cavity along with the rest of the thyme and sage.  coat turkey lightly with oil and sprinkle inside and out with salt, pepper.  insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone.

roast turkey, basting with poultry stock every half hour or so.  loosely cover with aluminum foil to prevent over browning, remove foil during last hour and a half of cooking time.  continue to roast until thermometer registers 180 degrees in the thigh or 170 degrees in the breast.

remove turkey from the oven and allow it to rest for 15-20 minutes before carving.

use juices to make pan gravy.  

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I had a lot of fun when I lived in Albuquerque.  One of my events was catering my friend Danielle Garcia's wedding.  it was a big success as was the enjoyment of a bottle of Dom Perignon!

GOURMET CHICKEN AND ARTICHOKES

6 boneless skinless chicken breast halves

salt and freshly ground black pepper

paprika

3 tablespoons olive oil

1 can 15 oz artichoke hearts, drained and quartered

1/2 lb. mushrooms, sliced thinly

6 tablespoons flour

2 cups chicken broth

1/2 cup red wine

1 teaspoon chopped fresh rosemary

sprinkle chicken with salt and pepper and paprika.  in a saute pan, brown chicken pieces in olive oil.

transfer chicken to a shallow casserole and arrange artichokes in between.  set aside.  to same pan add mushrooms and saute.  stir flour into mushrooms and cook 1 minute; then add broth, wine and rosemary.  cook until thickened.  pour sauce evenly over chicken and artichokes.

cover and bake in a preheated 375-degree oven for 45 minutes.

chicken was served with wild rice, spinach loaf, green salad and hot rolls.

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Esta ensalada es deliciosa.  Cada vez que Jane Miller hacia almuerzo en su casa yo llamaba a Meches, la empleada, y le sugeria que sirviera esta ensalada.

ENSALADA DE POLLO (Jane Miller)
(sirve 18 personas)

2-1/4 tazas de mayonesa
1-1/2 tazas de pasas (primero pongalas en agua caliente para suavizar)
1-1/2 tazas de cacahuates con sal
1-1/2 tazas de chutney, picada
1-1/2 tazas de coco rallado
3 libras de pollo, cocido y cortado en cuadros (9 tazas por lo menos)
3 tazas de bananas o pina rebanadas

mezcle todos los ingredientes y enfrie.  agregue sal y piminta negra.

servir encima de lechuga.  adornar con aguacates y bananas o pinas.  (a los aguacates pongale jugo de limon antes de ponerlos en la ensalada.

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ROLLED CHICKEN BREASTS IN CHEESE SAUCE (Ana Haylock)
(this is the original recipe; but if you want to make it simple,  brown the chicken, make the sauce, pour over the chicken and bake)


8 whole chicken breasts, boned, skinned and halved
butter
2 small cans sliced mushrooms
flour
2 cups sour cream
2 cups grated cheddar cheese
2 eggs, beaten
bread crumbs

1.  melt a little butter in a skillet and saute 1 can of mushrooms.  add 1 tablespoon of flour and stir over low heat.  add 1 cup of sour cream and 1 cup of cheese.  stir well and cook until cheese is melted.
2.  pour cheese into a square dish and refrigerate until it is hard.  this should take about 3 to 4 hours.  then cut into 16 squares.
3.  pound the chicken flat, place 1 square of filling on each piece.  roll and skewer with toothpicks.
4.  dip rolls in flour, egg and bread crumbs.  brown in butter and place in a flat bottomed casserole.  bake covered at 350 for 30 minutes.
5.  make a second batch of sauce, combining sauteed mushrooms, 1 tablespoon flour, 1 cup sour cream and 1 cup of cheese.  pour hot over the rolls and serve.  serves 16.

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DELICIOUS CHICKEN LOAF

Break soda crackers into container a few at a time, cover, and blend on high speed to make a total of 2 cups cracker crumbs.  turn crumbs into a mixing bowl.  into container shred, 1/2 cup at a time
4 cups diced cooked chicken
turn shredded chicken into bowl with crumbs.  into container put
1/2 medium onion, halved
1 canned pimiento
1 teaspoon salt
1 teaspoon chili powder
3 strips green pepper
3/4 cup chicken stock
1/2 cup milk
3 eggs
2 tablespoons melted butter

cover and blend on high speed for 10 seconds.  pour over chicken and crumbs and mix well.  pack into a greased loaf pan, 8-1/2x4-1/2x2-1/2.  place pan in another pan containing 1 inch hot water and bake in a preheated 350 degree oven for 1 hour.  unmold and serve with creamed mushrooms.

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XTRAS

Punch (Connie Bollert)

Perfect punch for a bridal shower.

1 6 oz. frozen lemonade
6 cups pineapple juice
2 large bottles of white wine
1 bottle of champagne

Mix together, add plenty of ice and serve cold.

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Curried Fruit

great with ham or pork

1/2 cup butter
3/4 cup brown sugar
1-1/2 teaspoon curry powder
1 can pear halves, drained
1 can peaches, drained
1 can pineapple chunks, drained
1 can apricots, drained
1/2 jar maraschino cherries, drained

melt butter and sugar together; add curry powder.  pour over fruits.  bake for 45 minutes at 325 degrees.  may be reheated.  yield:  12 servings.

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SALADS

Para la boda de mi amiga Claudia Osorio tuve el honor de preparar la cena.

Esta ensalada de lentejas fue la sensacion del evento.  Mireya Lopez Rodezno, quien es una excelente cocinera, expreso gran satisfaccion y comento que servir ensalada de lentejas en las bodas trae buena suerte

Ensalada de Lentejas

1 taza de lentejas crudas

4 tazas de agua
1 chile dulce mediano picado
1 tomate mediano, pelado, picado (quitar semillas)
4 cebollinas picadas (o ½ taza de cebolla picada)
¼ taza de perejil picadito
2 dientes de ajo, bien picaditos
¼ taza de aceite de oliva
2 cucharadas de vinagre rojo
1 cucharada de mostaza Dijon
1 cucharadita de cilantro bien picadito
½ cucharadita de oregano seco
¼ cucharadita de salsa perrins
gotas de chile Tabasco
1 cucharadita de sal
¼ cucharadita de pimienta

1.      Ponga a hervir las lentejas en el agua sin tapar durante 20 minutos.  Escurra bien.

 2.      Combine las lentejas, chile dulce, tomate, cebolla, perejil y ajo en un recipient plastico o de vidrio que tenga tapadera.  En un bote con tapadera, mezclar el aceite, vinagre, mostaza, cilantro, oregano, salsa perrins y chile Tabasco.  Mezclar muy bien agregar; a las lentejas y revolver,  Refrigerar tapada por lo menos 3 horas o durante la noche.  Servir encima de lechuga.  

Veggies

Marinated Carrots (Jane Miller)

2 pounds carrots, thinly sliced
1 small green pepper, cut in bite sizes
1 medium onion, chopped
1 can tomato soup
1 cup sugar
1/2 cup olive oil
1 tsp. prepared mustard
3/4 cup vinegar
1 tsp worchestershire sauce
salt and pepper to taste

Cook carrots in small amount of salted water for 7 minutes after boil is reached.  Cool and drain.  place in bowl; top with onions and peppers.  Combine remaining ingredients.  Pour over carrots.  Mix well.  Refrigerate overnight.

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Spinach Loaf (Mercy Montes)

2 pounds fresh spinach, stems removed (I use one Costco size bag)
1/2 lb. chopped green onions with tops
3 Tbs butter
4 eggs
1 cup half and half
1 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon freshly ground pepper
2/3 cups dry bread crumbs
1/3 cup grated Parmesan cheese

1.  place spinach with water that clings to leaves from washing in dutch oven.  steam covered over medium heat until spinach is limp, about 4 minutes.  drain; rinse in cold water.  press out excess moisture in strainer; chop.
2.  saute green onions in butter in small skillet until onions are transparent, about 3 minutes.  combine eggs, half and half and seasonings in a large bowl.  stir in spinach, onions, bread crumbs and cheese.  spoon spinach mixture into well greased loaf pan, 9x5x3 inches.  place loaf pan in shallow baking pan on oven rack; pour 2 inches hot water into larger pan.  bake at 350 degrees until knife inserted in center comes out clean, about 1 hour.  remove loaf pan from water.  let stand 10 minutes.
3.  unmold spinach loaf onto serving platter.
this dish can be made days ahead, served at room temperature and freezes very well.
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Souffle de Brocoli

Engrasar un recipiente para soufles.  Horno 350 grados.

6 cucharadas de mantequilla

¼ taza de harina
½ taza de leche evaporada
½ taza de caldo de pollo
2 cucharaditas de cebolla picada
2 cucharadas de perejil picado
1 cucharadita de sal
¼ cucharadita de pimiento
3 huevos separados
10 onzas de brocoli cocido/picado
1/3 taza de queso cheddar rallado

En una sarten, derretir la mantequilla a fuego mediano y agregar la harina, cocinar por 5 minutos, moviendo constantemente.  Agregar la leche y caldo de pollo, cocinar hasta que espece. Baje del fuego, agregar perejil, cebolla, sal y pimienta.  Deje enfriar y agregar las yemas, mezclar bien y agregar el brocoli.

Batir las claras a punto de nieve; agregar a la mezcla de modo envolvente y despacio; ponga la mezcla en el recipiente previamente engrasado.  Hornear a 350 grados por 30 minutos.  Servir inmediatamente. 

Cacerola de Verduras (sirve 8 personas)

2 libras de verduras mixtas, cortadas en cuadros

½ taza de agua
½ cucharadita de sal
1 cebolla picada
1 taza de chile dulce picado
¼ taza de mantequilla derretida
1 huevo batido
1 taza de queso cheddar rallado
1 lata de 8 onzas de castañas de agua (water chestnuts)
2/3 taza de mayonesa
2 cucharaditas de azucar
¼ cucharadita de pimiento

Combine las verduras con el agua y sal y cocine por 10 minutos.  Escurra bien.  Freir la cebolla y chile dulce en la mantequilla.  Agregue los demas ingredients y ponga en un pirex engrasado.  Horno a 350 grados por 30 minutos.  Esta cacerola puede hacerse hasta con dos dias de anticipacion.  Refrigere y saque 30 minutos antes de meter al horno a calentar.

Esparragos agri-dulces

2 libras de esparragos frescos

2/3 taza de vinagre blanco
½ taza de azucar
½ taza de agua
½ cucharadita de sal
1 cucharadita de clavos de olor enteros
3 rajitas de canela
1-1/2 cucharaditas de semillas de apio

Limpie bien y cocine los esparragos al vapor por 6-8 minutos.  Escurra bien.  Coloque los esparragos en un recipiente.  Combine el vinagre y demas ingredients en una olla y ponga a hervir por 5 minutos.  Enfrie y bane los esparragos.  Refrigere toda la noche.  Esta mezcla es excelente con remolachas.

 Pennsylvania Red Cabbage- good companion for pork or ham.

2 tablespoons bacon drippings

4 cups shredded red cabbage
2 cups cubed unpared apple
¼ cup brown sugar
¼ cup vinegar
1/-1/4 teaspoon salt
Dash pepper
½ teaspoon caraway seeds

Heat drippings in skillet; add remaining ingredients and ¼ cup water.  Cook covered over low heat’ stir occasionally.  For crisp cabbage, cook 15 minutes, for tender cabbage 25-30 minutes.  Serve 4 or 5.

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GREEN BEANS IN YELLOW PEPPER BUTTER

1 tablespoon of butter
1 medium yellow sweet pepper, coarsely shredded
3 tablespoons of butter, softened
1/4 cup pine nuts
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1-1/2 pounds green beans, trimmed
1 large yellow sweet pepper, roasted, peeled, cut into thin strips

1.  in a small saucepan melt the 1 tablespoon butter.  add the shredded sweet pepper; cook over medium high heat for 5 minutes or until crisp-tender.  set aside.
2.  in a blender container or food processor bowl, combine the 3 tablespoons of softened butter and the pine nuts.  cover; blend to process until almost smooth.  add cooked sweet pepper, lemon juice, salt and black pepper.  cover, blend o process until almost smooth.  set aside.
3.  in a covered saucepan cook beans in a small amount of boiling water for 12 minutes. drain the beans.
4.  mix the green beans, thin strips of roasted pepper and butter mixture.  toss and serve.  makes 8 servings.

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