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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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.
********************************************************************************
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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