HONEY LEMON GARLIC CHICKEN - served by Susan

 

HONEY LEMON GARLIC CHICKEN

4 servings

INGREDIENTS:

2 lemons, divided

2 TBS olive oil

2 TBS honey

3 cloves garlic, chopped

2 fresh rosemary springs, leaves removed from stems

1 tsp coarse salt

1/2 tsp black pepper

3 pounds bone-in skin-on chicken thighs and drumsticks

1 1/4 pounds unpeeled small potatoes, cut into halves or quarters

DIRECTIONS:

Preheat oven to 375 degrees. Grate peel and squeeze juice from one lemon. Slice remaining lemon.

Combine lemon peel, lemon juice, oil, honey, garlic, rosemary leaves, salt, and pepper in small bowl; mix well. 

Combine chicken, potatoes, and lemon slices in large bowl.

Pour oil mixture over chicken and potatoes; toss to coat.

Arrange in single layer on large rimmed baking sheet or in a shallow roasting pan.

Bake for about 1 hour or until potatoes are tender and chicken is cooked through (165 degrees). Cover loosely with foil if chicken skin is becoming too dark.

"HULI HULI CHICKEN" by Shari

"HULI HULI CHICKEN" served by Shari

Ingredients:
4 lbs boneless skinless chicken thighs or breasts.
1 Cup Pineapple juice
1/2 cup soy sauce
1/2 cup brown sugar
1/3 cup ketchup
1/4 cup chicken broth
2 tsp fresh grated ginger
1 1/2 tsp minced garlic
Chicken thighs or chicken breasts

Combine ingredients.

Use 1/2 of the mixture over chicken as a marinade.
Use the rest to baste chicken and pineapples as they are grilled.

Grill marinated thighs six minutes per side or breasts about four minutes per side. Brush with reserved marinade as you grill.

Be careful not to cross-contaminate with grilled pineapple.
Use a separate bowl of sauce to brush chicken and pineapple.

"CROCK POT BROWN SUGAR BALSAMIC GLAZED PORK TENDERLOIN" - served by Sonja

CROCK POT BROWN SUGAR BALSAMIC GLAZED PORK TENDERLOIN



SERVES SIX

INGREDIENTS:

1 tsp ground sage
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, crushed
1/2 cup water
2 pounds pork tenderloin
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

DIRECTIONS:

Mix together the seasonings: sage, salt, peppr, and garlic.  Rub over the tenderloin.

Place 1/2 cup water in the slow cooker, followed by tenderloin. Cook on low 6-8 hours.

One hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan: brown sugar, cornstarch, balsamic vinegar, and soy sauce.

Heat over medium and stir until mixture thickens, about 4 minutes.

Brush roast with glaze 2 or 3 times during the last hour of cooking. For a more caramelized crust, remove tenderloin from crock pot and place on aluminum line sheet pan, glaze, and set under broiler for 1-2 minutes, until bubbly and caramelized. Repeat 2-3 more time until desired crust is achieved.

Serve with remaining glaze on the side.

"CHICKEN SALAD" - served by Tami

CHICKEN SALAD

INGREDIENTS:

2 cups diced cooked chicken (such as a rotisserie chicken)

1/2 cup diced celery

1/4 cup sliced green onions

1 1/2 cups shredded or thinly sliced cabbage

1/3 cup dried cranberries

1/4 cup chopped fresh cilantro

1/4 cup toasted slivered almonds

1/4 cup Major Grey's Mango Chutney

1/4 cup mayonnaise

1/2 tsp cider vinegar

Kosher salt

Black pepper

Rolls or croissants, optional

DIRECTIONS:

Combine chicken, celery, onions, cabbage, cranberries, cilantro, and almonds in a medium size bowl.  Whisk together the chutney, mayonnaise, and cider vinegar in a small bowl. Add the dressing to the chicken mixture and gently combine.  Season with salt and pepper, to taste. For best results, chill at least 30 minutes before serving.

If desired, serve on a roll or croissant.

"CHICKEN CREPES" served by Elizabeth

INGREDIENTS:

2 cups cooked chicken, cut in pieces
1/2 cup shredded cheese
1 15-ounce can pineappe tidbits, drained (reserve 1/2 cup juice)
1/2 cup chopped almonds
1 can (10 ounces) Cream of Chicken soup
1/2 cup pineapple juice from tidbit can
1/2 teaspoon thyme
1/2 teaspoon lemon pepper 

Chicken glaze (recipe below)
12 crepes (recipe below)

Preheat oven to 200 degrees F. Mix chicken, cheese, pineapple, and almonds with chicken soup and pineapple juice. Add thyme and lemon pepper and mix ingredients together thoroughly. Place 1/4 cup mixture in center of each crepe and roll. Place crepes with seam side down in oiled baking pan. Cover with aluminum foil, and heat in oven for 30 minutes. When read to serve, arrange two crepes for each serving. Spoon glaze over crepes.  Makes 6 servings.

CHICKEN  GLAZE:
4 TBS butter
4 TBS flour
3 CUPS chicken stock
1/2 teaspoon basil
1/2 teaspoon rosemary
1/2 teaspoon rubbed sage

Melt butter in a heavy saucepan. Add flour and stir into paste. Add chicken stock and seasonings. Cook until thickened.


CREPES
3 eggs
1/2 cup milk
1/2 cup water
3 TBS butter, melted plus butter for pan
3/4 cup flour
1/2 tsp salt

Combine all ingredients in blender container; blend about 1 minute. Scrape down sides with rubber spatula, and blend about 30 seconds more. Refrigerate for 1 hour. 

To cook, heat omelet, crepe, or regular frying on on medium-high heat just hot enough to sizzle a drop of water. Brush lightly with melted butter. For each crepe, pour in just enough batter to cover bottom of pan, tipping and tilting pan to move batter quickly over bottom. If crepe has holes, add a drop or two of batter to patch. Cook til light brown on bottom and dry on top. Remove from pan and stack on plate. Makes 12 crepes.

"PUMPKIN CHIPOTLE PASTA SAUCE" served by TAMI

INGREDIENTS:

1 TBS unsalted butter
3 TBS minced sweet onion
1 clove garlic, minced
1 cup chicken broth
1 cup pumpkin puree
2 chipotle peppers in adobo sauce, chopped
1/3 cup low-fat milk
1 tsp ground sage
3/4 tsp salt
1/4 tsp ground coriander
1 pinch ground cinnamon
1 pinch ground nutmeg

DIRECTIONS:

Melt butter in a saucepan over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 3 minutes.
Whisk in the chicken broth, and bring to a boil; whisk in the pumpkin puree, chipolte peppers and their sauce, milk, sage, coriander, cinnamon, and nutmeg. Allow the sauce to come to a simmer, then lower heat and hold at a simmer until serving time.

Makes 4 servings.

NOTE:
Tami said she made the sauce the night before and then reheated and held in her crock-pot.
She served this over bow-tie pasta with fresh cilantro for garnish and added tender shredded chicken as an option.

"OUR BEST BITES" HONEY-ORANGE PORK TENDERLOIN (served by RUTH)

Honey-Orange Pork Tenderloin
Recipe lightly adapted from Cooking Light
Ingredients:
1/3 cup orange marmalade
3 tablespoons cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons minced garlic
1 1/2 teaspoons honey
2 tablespoons vegetable or olive oil
1 1-pound(ish) pork tenderloin
Kosher salt and black pepper
Instructions:
Preheat oven to 400 degrees. In a small mixing bowl, whisk together the marmalade, vinegar, soy sauce, garlic, and honey. Reserve 2 tablespoons and set the sauce aside.
Heat the oil in an oven-safe skillet over medium-high heat. Season the pork tenderloin with salt and pepper. When the oil is hot, add the tenderloin and cook for 1-2 minutes or until a golden brown crust starts to form. Flip the tenderloin over and cook for another 1-2 minutes or until the entire tenderloin is golden brown. Remove from heat. Pour about 1/2 of the sauce over the pork. Place the pan in the oven and cook for 10 minutes. Remove the pan from the oven and flip the tenderloin over. Add the remaining sauce (not the reserved 2 tablespoons) and place the pan back into the oven. Cook for another 10 minutes or until a thermometer reads 155 degrees. Remove from oven and allow to stand for 10 minutes. Drizzle with reserved sauce and cut into 1/2″ slices. Serve immediately with a salad or vegetables. 1 1-pound tenderloin serves 4.

Corina's Italian Slow Cooker Chicken

INGREDIENTS:
Four chicken breasts
3 cans Cream of Chicken Soup
1 can Chicken Broth
1 envelope dry Italian Dressing mix (like Good Seasons)
1 8 oz cream cheese

Place chicken breasts in crockpot.
Stir together 4 cans soup and envelope dressing mix.
Pour over chicken in crock pot.

Cover and cook on high for three hours or cook on high for one hour and then turn to low and cook for six hours.
Add cream cheese and cook another hour.
Stir to break up chicken.

Serve over rice.

Slow Cooker Chicken Tikka Masala (served by Susan)

Slow cooker Chicken Tikka Masala


From:  http://tastykitchen.com/recipes/main-courses/slow-cooker-chicken-tikka-masala/ by Rebecca

Ingredients:

FOR THE CHICKEN:
9 whole boneless, skinless chicken thighs
1 TBS ground coriander
1 TBS ground cumin
1 tsp Kosher salt
1 cup yogurt
4 TBS butter
1 whole jalapeno pepper, stem removed, pepper pierced several times with a sharp knife

FOR THE SAUCE:
4 TBS butter
1 whole large onion, peeled and diced
6 cloves garlic, peeled and minced
1 TBS Kosher salt
3 TBS Garam Masala
1 piece fresh ginger, about 2-3 inches, peeled and grated
4 cups crushed tomatoes
1 TBS raw sugar (can substitute white granulated if necessary)
2 tsp cornstarch or clear gel
1-1/2 cups heavy cream

TO SERVE:
Rice
Chopped fresh cilantro

Preparation:

Cut the boneless, skinless chicken thighs into 1 to 1 1/2 inch pieces.  Sprinkle the coriander, cumin, and salt over the chicken, then stir in the yogurt until all the pieces are evenly coated.  Cover lightly and let sit for ten minutes before proceeding.

Melt 1 TBS butter in a large saute pan over medium heat.  Raise the heat to medium high and quickly brown about 1/4 of the chicken. Using 1 TBS butter per batch, repeat until all the chicken is browned. Transfer browned chicken to the slow cooker as it is finished.   Throw the pierced jalapeno in on top of the chicken.

Prepare the sauce. Return the pan to heat and melt the butter over medium high heat. Add the onions, garlic, and kosher salt, then stir. Cook, stirring frequently, until the onions begin to lightly brown around the edges.

Stir in the garam marsala and ginger and cook until fragrant (about 1 minute) before raising the heat to high and adding the crushed tomatoes and raw sugar.  Stir well, scraping the caramelized bits from the bottom of the pan, and bring to a boil.  Pour over the chicken in the slow-cooker.

Cover and cook on low for 5 hours, or until the chicken is very tender.

Use a fork or whisk to stir the cornstarch or cleargel into the heavy cream until smooth.  Pour into the slow-cooker and stir gently until the color is even.  Replace the lid and let cook for 10 minutes or until bubbly around the edges.

Serve over hot rice, topped with a generous amount of chopped cilantro.

NOTES FROM SUSAN:

• Instead of chicken thighs, I used boneless, skinless chicken breasts. I used about 4 lbs (8 half breasts).  This Pioneer Woman recipe shows how to broil the chicken breasts and also how to make the sauce without using a crock pot:  http://thepioneerwoman.com/cooking/2009/06/chicken-tikka-masala-by-pastor-ryan/
• Because I used the chicken breasts, I only cooked it for about 2 hours in the crock pot rather than five hours.
• Rather than the 1 cup yogurt, I just purchased 2 individual serving cups of the greek yogurt and dumped both in.
• I have used an anaheim pepper in place of the jalapeno pepper but I think the jalapeno is better and gives it a little more "kick"
• Fresh Market sells minced ginger in a jar
• For the 4 cups crushed tomatoes I used 2 large cans of un-seasoned Crush Tomatoes
• I did not use any cornstarch to thicken the cream

Tammy R's Chicken, Parmesan and Vegetable Stroganoff

Link to Tammy's blog for this recipe at:
http://thesecretisgratitude.blogspot.com/2012/02/chicken-parmesan-and-veggie-stroganoff.html


Chicken, Parmesan and Vegetable StroganoffChicken breasts
sour cream or cooking cream
olive oil
crushed red pepper
minced garlic
onions
Parmesan cheese
frozen vegetables ( I like the veggie mixes and throw away the sauce packets)
noodles
dehydrated mushrooms optional. You could use fresh as well.

Depending on how much you choose to make, add the amount of ingredients according to how much you want.

Cut chicken breast into small pieces, pour a generous amount of olive oil into the bottom of a wok or large frying pan. Pour in desired amount of garlic and crushed red pepper. Cut onions into thin slices and place all the above into the pan and saute until chicken is cooked through and the onions are soft. If you want to add dehydrated mushrooms, put them in and let them soften while you cook the chicken.


Next, pour in the frozen veggies. Don't rinse or drain them as the water and frost will give you the moisture needed to soften the noodles.Once the veggies are heated and any ice is melted, I stir in the noodles. Add 1/3 as many noodles as the water amount you have in the bottom of the pan. If you want, you can add cream or water or chicken broth to add moisture if you want to have more noodles in the mix. Cover and stir often until the noodles are done.

Once noodles are soft, stir in cooking cream or sour cream. Add as much as you like until it becomes like a sauce. It tastes great just like that or, you can dump in a bag of grated Parmesan and stir.

I like my food spicy and add lots of garlic and pepper but you may want to experiment until you know the best amount for you. If I gave you amounts, it may be too spicy for your liking.

You really can't go wrong with this recipe. It would be hard to ruin it. If you don't want to add the noodles in the cooking process, you can serve it minus the noodles and serve it over cooked noodles as a sauce for the noodles. Either way, I think you will make it again. Yummmm.

Served February 23, 2012

Ruth's Tailgate Sandwiches

Directions

• Cut all rolls in half. Place roll bottoms in 9x13-inch pan.
• Place equal amounts of ham on each roll bottom. Top with Gruyere.
• On each of the roll tops, spread a generous amount of the cream cheese spread. Return the tops to the bottoms making sandwiches.
• In a separate bowl, mix together the butter, Worcestershire sauce, onion and Parmesan cheese. Pour over your sandwiches and let sit for at least 20 minutes. (You can make these ahead of time and allow to sit in fridge overnight.)
• Place sandwiches, covered in foil, in a preheated 350°F oven. Bake for 20 minutes or until warmed through. Enjoy! Yield: 12 servings.

Ingredients

• 1 pkg. (12 count) Hawaiian bread rolls
• 1 lb. shaved Black Forest ham
• 12 slices Gruyere cheese
• 1 tub (8 oz.) Philadelphia® Chive & Onion Cheese Spread
• 1/2 cup butter, melted
• 1 Tbsp. Worcestershire sauce
• 1/2 Tbsp. dried minced onion
• 1/4 cup grated Parmesan cheese

Tammy F's Enchiladas

1 lb. hamburger
1 small onion, diced
flour tortillas
1 can cream of chicken soup
1 can tomato soup
1 can mild enchilada sauce
cheese
lettuce

Brown hamburger and onion; drain. 
In dripper pan roll hamburger and onion mixture into flour shells. Pour cream of chicken soup (diluted with water) over shells.
Combine enchilada sauce and undiluted tomato soup.  Pour over shells.
Sprinkle with cheesed.
Bake at 350 degrees for 25 minutes or until boiling around edges.
Serve with chopped lettuce on top.

Tiffany's Chicken Enchiladas

1 whole chicken
1 can italian tomato soup
1 can cream of chicken or mushroom soup
1 pkg. corn tortillas
Cheddar cheese
Mozzarella cheese
1 large  can enchilada sauce
1 can sliced olives

Boil chicken and remove meat from bones.
Combine chicken broth, cream of chicken or mushroom soup, and tomato soup and mix well.
Add chicken and stir to combine.
Fill torillas with chicken mixture. Roll and place in pan.
Pour enchilada sauce over filled tortillas.
Top with both kinds cheese and olives.
Bake at 350 degress or until cheese is bubbly.

Susan's Sweet and Sour Pork

1 TBS cornstarch
1 TBS kikkoman soy sauce
1 lb. boneless pork shoulder, cut into 1 inch cubes
1 green pepper cut into chunks
2 TBS vegetable oil
1/4 cup water
2 carrots, sliced diagonally
1 onion, cut into chunks
1 cup kikkoman sweet and sour sauce
1 (8-oz) can pineapple chunks, drained

Blend cornstarch and soy sauce in a bowl. Stir in pork until well coated. Brown pork in hot oil in dutch over or large skillet over medium-high heat.  Stir in water. Cover and simmer 20 minutes, stirring occasionally.
Stir in carrots, onion, green pepper, and sweet and sour sauce.  Simmer, covered, for 10 minutes, stirring frequently.
Add pineapple chunks and stir only until pineapple is heated through.
Serve over hot rice.
Serves four

Susan's Tarragon Chicken

6 chicken breasts
1/2 cup diced onion
1 1/2 cup chicken broth
1/3 cup whipping cream
2 T. flour
1 tsp dried tarragon
1 T. Butter
1/4 cup watter
2 T. butter
Salt and pepper
Hot cooked rice

Place chicken in baking dish, sprinkle with salt, pepper, tarragon, and onion.  Add 1 TBS butter, broth, and water.
Cover and bake at 350 degrees for one hour.
Remove chicken to serving platter and keep warm.
Pour drippings into a heavy saucepan. Bring to a boil and reduce to 1 cup.  Pour drippings in a small bowl and add whipping cream.  Mix well and set aside. 
Melt 2 TBS butter, add flour, and cook 1 minute stirring constantly.  Gradually add whipping cream mixture.
Cook over medium heat until thickened. Add pepper to taste.  Serve chicken over rice.

Our Best Bites Orange Thai Beef Skewers (served by Sonja)

1 orange (zest and juice)
1/4 cup soy sauce
1/4 cup seasoned rice wine vinegar
1 TBS honey
1 TBS sesame oil
1 tsp ground ginger
1 tsp coriander
4 cloves garlic
2-4 tsps Sriracha chili sacue (start with 2 tsp and add more to taste)
1 1/2 pounds flank steak

1. Zest the entire orange into a bowl. Cut the orange in half and juice the orange; add the orange juice to the zest
2. Whisk the soy sacue, vinegar, honey sesame oil, ginger, coriander, and garlic into the orange juice and zest. Add Sriracha to taste
3. Slice the steak against the grain into 1/4 inch slices.  Place the steak slices into a zip-top bag and pour the marinade over the steak. Refrigerate for 4-8 hours.
4. Preheat grill. Thread the pieces of steak onto skewers that have been soaked for at least 30 minutes in a pan of water.  Grill over medium-high heat for 3-4 minutes and serve immediately as these cool quickly.

From "Our Best Bites - Mormon Moms in the kitchen" by Sara Wells and Kate Jones

Sonja's Cream Cheese Chicken Pie

Pastry for 2 crust 9 inch pie

1 can cream of chicken soup

1 8oz package cream cheese, softened

16 oz package frozen mixed vegetables

3 cups cooked diced chicken

In large bowl combine soup and softened cream cheese. Mix well.

Stir in vegetables and chicken and scoop into pastry lined pie.

Cover with top crust, seal, vent.

Cover edges with foil to prevent browning.

Bake at 425 for 35-40 minutes.

Remove foil halfway through baking.

Sue's Catalina Chicken

2 tsp vegetable oil

1 ½ pound chicken breasts

½ cup Catalina dressing

½ cup apricot jam

½ package dry onion soup mix

Preheat oven to 350 degrees.

Heat oil in large skillet on medium-high heat.

Add chicken, cook 4 minutes on each side or until browned.

Remove chicken. Place in baking dish.

Mix dressing, jam, and soup mix then pour over chicken.

Bake 45 minutes or until chicken is baked through.

Ruth's Curry Chicken

½ cup flour

1 tsp salt

1 tsp pepper

¼ cup melted butter

¼ cup melted butter

¼ cup brown sugar

¼ cup honey

¼ cup lemon juice

1 TBS soy sauce

1 to 1 ½ tsp curry powder

Mix flour, salt, and pepper. Bread meat pieces. Place in bottom of 9 x 13 pan that has ¼ melted butter in bottom. Bake for ½ hour at 350 degrees.

Mix the rest of the ingredients and pour over cooked chicken. Bake 45 more minutes, turning over chicken pieces every 15 minutes.

Note from Sonja:

I usually double this recipe. You can use chicken tenders, chunks of breast meat, chicken pieces without skin, and turkey pieces