Chicken Salad Casserole

3 cups cooked chicken, diced
1 cup sliced celery
1 ( 8 ounce) package shredded cheddar cheese
1/4 cup diced onion
1 teaspoon salt
1/4 teaspoon pepper
mayonnaise
6 slices tomato
1 cup crushed potato chips

Combine:
 chicken, celery, 1/2 of cheese, onions, seasonings, enough mayonnaise 
to moisten. Toss lightly, put in greased casserole. Top with tomato 
slices, crushed potato chips, remaining cheese. Bake at 350 for 30 
minutes. 

Bubat
From Bonnie

I was visiting my mom in Saskatchewan last week when I saw a book of Traditional German Recipes she had brought home from a family reunion.  When I saw the one called Bubat so many memories came back to me.  I had never had turkey with bread dressing growing up, it was always turkey with Bubat.  When my mom was in the hospital at xmas when I was thirteen I remember making the turkey with bread dressing and how disappointed my father was that I did not stuff it with Bubat.  Both my Grandmothers always made their turkeys with Bubat.  When I got back to work this week I was talking to a coworker about Thanksgiving  which for us Canadians is this weekend and she mentioned she was cooking the turkey and her mother and sister told her they wanted something different than regular dressing as they found it too spicy.  I gave her the recipe for Bubat and hope it turns out for her.  I have never made it myself but am going to try this weekend.

Bubat

one cup flour        

one cup raisins          

one pinch salt              

two tablespoons sugar   

two tablespoons baking powder     

two eggs    

one-half cup milk   

two tablespoons melted butter 
 

Recipe Directions:

Sift dry ingredients and add raisins.  Add beaten eggs, milk and melted butter.  Mix.  Bake in pan @350'F for 30 minutes. You can also put in turkey cavity lined with double cheesecloth.  Slice, cover with gravy and serve with turkey.

Baked Chicken Salad
From Helen Ford (Kimler), Submitted by Deirdre

Baked Chicken Salad  

My mother used to make this for our family when I was little. She was born in 1931 in Overland, MO. With a total of 5 in our family (dad, mom and two sisters) she must have at least doubled the recipe. It was so good with the potato chips on top.

1 – 6 oz can chicken, coarsely cut
¾ cups thinly sliced celery
¼ cup coarsely chopped walnuts
¼ tsp. salt & pepper
1 tsp minced onion

1 tbs lemon juice

1/3 to ½ cup mayonnaise

½ cup crushed potato chips

Preheat oven at 425'F degrees. Combine chicken & all other ingredients (except potato chips). Toss lightly, heap into  greased casserole and top with  crushed potato chips. Bake at 425'F degrees for 15 minutes, or just until heated through.

Chicken with Cream Sauce



Chicken with Cream Sauce

Metric Ingredient Imperial 5 ml olive oil 1 tsp 4 chicken breasts, boneless & skinless 4 10 ml garlic, crushed 2 tsp 500 ml chicken stock 2 cup 375 ml cream 1 1/2 cup 5 ml white sugar 1 tsp 50 ml chicken stock 1/4 cup

In a large skillet; heat oil over medium high heat.  Add chicken and garlic to pan.  Brown for a few minutes. Add 2 cups (500 ml) chicken stock.  Simmer, turning chicken frequently, until broth has almost evaporated.  Remove chicken and set aside.  Pour additional 1/4 cup (50 ml) stock into pan and stir to deglaze.  Slowly whisk in cream and sugar.  Return chicken to pan and heat gently in sauce, about 10 to 12 minutes). Serves: 4

Braised Chicken Gumbo

Leftovers make this chicken gumbo an absolute breeze. The only prep you'll need to do is to dice a bell pepper and slice some okra if you're using fresh. That's it! If you don't have leftover chicken and sauce from Wine and Tomato Braised Chicken, you can use 2 cups shredded cooked chicken and 2 cups canned diced tomatoes instead of the leftover sauce.

Yields: 4 servings, about 1& 1/2 cups each
Total Time: 20 min

Prep Time: 20 min

Ingredients................

• 1 tablespoon(s) extra-virgin olive oil
• 1 medium red or green bell pepper, diced
• 2 tablespoon(s) all-purpose flour
• 2 cup(s) shredded chicken from Wine and Tomato Braised Chicken
• 2 cup(s) sauce from Wine and Tomato Braised Chicken
• 2 cup(s) reduced-sodium chicken broth
• 1 cup(s) sliced okra, fresh or frozen (thawed)
• 3/4 cup(s) instant brown rice (see Tip)
• 1/8 teaspoon(s) cayenne pepper

---

Directions

1. Heat oil in a large saucepan over medium heat. Add bell pepper and flour and cook, stirring, until the pepper is beginning to soften and the flour is golden brown, about 2 minutes. Add chicken and sauce from Wine and Tomato Braised Chicken, broth, okra, rice and cayenne. Bring to a boil. Reduce the heat and simmer until the flavors meld and the okra is tender, about 10 minutes. 

Tips & Techniques............

Tip: If you want to use rice that is not "instant," stir in 1 cup of any leftover cooked rice instead. Or, if you have time, add 1/2 cup of quicker-cooking whole-grain rice, such as Bhutanese red rice or Kalijira rice and an additional 1 1/4 cups of chicken broth before adding the okra. Cook until the rice is almost tender, about 25 minutes (or according to package instructions) then add the okra and simmer until it is tender.

Wine and Tomato Braised Chicken

Here chicken thighs cook in a simple herb-infused tomato-and-wine sauce. The bone-in thighs give it plenty of hearty flavor, and since you cook them without the skin, it keeps the dish healthy. There's plenty of sauce, so serve it over pappardelle or brown rice (or reserve some with the leftover chicken to try a hearty Braised Chicken Gumbo. Steamed broccoli or sautéed broccoli rabe tossed with olive oil and a splash of lemon juice complete the meal.

Yields: 10 servings
Total Time: 3 hr 45 min

Prep Time: 45 min

Ingredients...........



4 slice(s) bacon
1 large onion, thinly sliced
4 clove(s) garlic, minced
1 teaspoon(s) dried thyme
1 teaspoon(s) fennel seeds
1 teaspoon(s) freshly ground pepper
1 bay leaf
1 cup(s) dry white wine (see Tip)
1 can(s) (28-ounce) tomatoes, with juice, coarsely chopped
1 teaspoon(s) salt
10 bone-in chicken thighs (about 3 3/4 pounds), skin removed, trimmed
1/4 cup(s) finely chopped fresh parsley

Directions................

1. Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Crumble when cool.
2. Drain off all but 2 tablespoons fat from the pan. Add onion and cook over medium heat, stirring, until softened, 3 to 6 minutes. Add garlic, thyme, fennel seeds, pepper, and bay leaf and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add tomatoes and their juice and salt; stir well.
3. Place chicken thighs in a 4-quart (or larger) slow cooker. Sprinkle the bacon over the chicken. Pour the tomato mixture over the chicken. Cover and cook until the chicken is very tender, about 3 hours on High or 6 hours on Low. Remove the bay leaf. Serve sprinkled with parsley.
   

Tips & Techniques.........

Tips: If you prefer, substitute 1 cup reduced-sodium chicken broth mixed with 1 tablespoon fresh lemon juice for the wine.

If you want to use rice that is not "instant," stir in 1 cup of any leftover cooked rice instead. Or, if you have time, add 1/2 cup of quicker-cooking whole-grain rice, such as Bhutanese red rice or Kalijira rice, and an additional 11/4 cups of chicken broth before adding the okra. Cook until the rice is almost tender, about 25 minutes (or according to package instructions) then add the okra and simmer until it is tender.

Poached Chicken and Pomegranate Orzo

Cooking the orzo in the flavorful poaching liquid adds extra punch, while the pomegranate seeds lend an unexpected crunchy texture to this easy weeknight dinner.



Makes: 4 to 6 servings

INGREDIENTS
1 tablespoon olive oil
1/2 cup small-dice red onion
3 garlic cloves, finely chopped
2 teaspoons ground coriander
"Salt"
"Freshly ground black pepper"
2 cups water
2 boneless, skinless chicken breasts
1 cup orzo
2 teaspoons maple syrup
4 teaspoons white wine vinegar
1/4 cup finely chopped fresh cilantro
1 cup fresh pomegranate seeds

INSTRUCTIONS
1.  Heat the olive oil a medium frying pan over medium heat. When it shimmers, add the onion, garlic,
and coriander, and salt and pepper to taste. Cook until the vegetables are softened, about 3
minutes.

2.  Add the water and chicken, reduce the heat to medium low, cover, and simmer, turning the chicken
once, until the chicken is cooked through, about 25 minutes. Remove the chicken to a cutting board
and set aside until cool enough to handle, then shred into bite-sized pieces.

3.  Meanwhile, add the orzo to the poaching liquid and simmer, stirring occasionally, until the pasta
is al dente and all the liquid has been absorbed, about 10 to 15 minutes. Remove the orzo to a
large, nonreactive bowl and stir in the maple syrup, vinegar, cilantro, pomegranate seeds, and
shredded chicken. Season with salt and pepper to taste.

Slowcooker Hawaiian Chicken

Nutritional Info

• Fat: 3.5g
• Carbohydrates: 14.0g
• Calories: 189.8
• Protein: 27.2g

Ingredients

3 Chicken Breasts
1/2 bottle Lawry's Hawaiian Marinade
1 can Pineapple Tidbits, drained

Directions

Place chicken breasts in slowcooker, cover with marinade and pineapple bits. Cook approx 5 hours on low. Serve over rice, ladling liquid over the chicken. Makes 3 servings.

This recipe is easily doubled!

Number of Servings: 3

Chicken a la King

Chicken a la King

Chicken a la King is an old-fashioned classic that has stood the test of time.
This easy version of this saucy chicken favorite goes from prep to your table in under 30 minutes.

Serves: 4

Cooking Time: 25 min

Ingredients

• 8 tablespoons (1 stick) butter, divided
• 1 ¹/2 pounds boneless, skinless chicken breasts, cut into ½-inch chunks
• 6 tablespoons all-purpose flour
• 1 teaspoon salt
• ¹/4 teaspoon black pepper
• 1 ³/4 cups chicken broth
• 1 cup (½ pint) heavy cream
• ¹/2 medium-sized green bell pepper, diced
• 1 (2-ounce) jar chopped pimientos, drained
• 1 (4½-ounce) can whole mushrooms, drained
• 2 tablespoons dry sherry (optional)

Instructions

1. Melt 2 tablespoons butter in a large skillet over medium-high heat.
    
2. Saute chicken for 5 to 6 minutes, or until no pink remains. Remove chicken from skillet; drain and set aside.
    
3. Add remaining 6 tablespoons butter, the flour, salt, and black pepper to the skillet, whisking constantly until butter melts. Slowly add chicken broth and cream, and bring to a boil, whisking until smooth and thickened.
    
4. Reduce heat to medium-low, return chicken to skillet, and add remaining ingredients.
5. Simmer until heated through, stirring constantly.

Chicken and Zucchini Bake

Chicken and Zucchini Bake

6 c. diced zucchini
1 can cream of chicken soup
1 c. boneless chopped chicken
1 c. sour cream
1 c. shredded carrots
1 stick oleo, melted
8 oz. Stove Top herb dressing (may use chicken flavored)
2 1/2 c. diced onion (can use less)
Cook zucchini and onions 5 minutes; drain. Mix soup, chicken, sour cream and carrots with zucchini mixture. Mix melted oleo with dressing. Put 1/2 of the stuffing in a 9x13 inch baking dish, then add vegetable mixture. Top with rest of the stuffing. Bake at 325 degrees for 25 minutes.

"Michelini" Roast Turkey with Rosemary, Garlic & Lemon



"T&T'd", Thanksgiving 2009

This recipe came from a client of mine. He has messed around with it until it is the way "The Gene Pool" likes it! I think he has done a great job! Try it with a capon OR a couple of chickens IF ya wanna test the water before ya use a large turkey!

Roast Turkey with Rosemary, Garlic & Lemon

16 pound fresh turkey
oil
4(5-inch) sprigs fresh rosemary
1 lemon, diced
8 cloves garlic,I sliced mine
1/2 cup virgin olive oil
Prepare oil infusion EARLY in the day. Combine all ingredients for "infusion" in a small saucepan and heat over low heat for 20 minutes. Remove from heat and allow to stand for 2-4 hours. Strain oil & use as directed below. (I never drained mine!)
When ready ........Preheat oven to 450'f
Rince turkey with cold water and pat dry with paper towels.
remove the giblets & neck.
Sprinkle inside generously with salt, (I used sea salt)

Fill cavity with the items below........

Cavity Filling:
2 lemons, (cut each into 1/8's)[I used 1 lemon]
2 bulbs garlic, (top 1/4 inch cut off to expose the clove, remove the excess papery skin[I used 1 bulb for a 10 pound turkey and peeled each clove separate]
6 (5-inch) sprigs of fresh rosemary
15 Black peppercorns(I was told NOT 14 & NOT 16, BUT 15!)lololol
2 large bay leaves

Place on a rack in a large roasting pan and brush generosly with prepared oil.
Place in preheated oven and reduce heat to 350'f & roast uncovered....for 30 minutes.
Brush again with oil & tent with foil,(my bird fit in a pan I had a lid for, so I used that)
Continue to roast at 350'f for 3 & 1/2 hours, brushing with oil every 30 minutes.
remove foil/lid and roast for another 30 minutes to brown skin well.
Let stand 30 minutes out of oven , tented/covered with foil, before carving.
(Our 5.336 kg bird was done to perfection in 1 hour & 30-some minutes!!!!!!!)

Michelinis' Stuffin'(The following amounts are for maybe 15 people! BUT I made a large casserole for just Paul & I....I love "sandwiches" made with stuffing!)

You need: 2 large  round loaves Portuguese cornbread,(I couldn't get any SO I bought a loaf of Jamaican ''Ralph" Hardo bread, about 1/2 loaf sliced then cubed & tossed in a VERY large pot(you would likely use 2 loaves)
1 pound Bacon, (I used 5 slices), Thick sliced type, then cut up "thin" using scissors...fry this until almost crisp then dump over the bread, including the bacon fat..mix it up

Then add about 1/4 cup olive oil into fry pan
I used 3-4 stocks of celery, sliced(you use the whole bunch)
1 red pepper, diced(I used the whole pepper)
Couple medium onions, diced
I used 1/2 bag shredded/grated carrots(you would use 2 of the small bags)
I used 3 cloves of garlic, sliced thin,... BUT you could used use whatever ya wanted [can't taste it , at least I couldn't]....
Toss all this into the fry pan with oil & fry until "crisp-tender"...then pour over the "cubed" bread...mix lightly!
Add Poultry Seasoning ,...Amount>>>>"to your liking"....

Then I used a little over 1/2 carton chicken stock & poured it over the "dry" dressing....mix lightly by hand.
DO NOT make it too wet.....'cause there will still be some juice come outta the veggies & remember the bacon fat and bacon.

I baked it for about 35-45 minutes along-side the turkey, uncovered.
Check it.......don't overcook.
I love it!
Even Paul ate some, not alot tho,'cause he's a wimp when it comes to "good food"....lolol

BTW...the gravy from the turkey dripping was to die for!

Let me know IF ya understand this gibberish, okay?

Bon Appetitte!

SALSA CHICKEN(camping recipe)

SALSA CHICKEN(camping recipe)

4 boneless, skinless chicken breast halves
1 jar salsa

Wrap each piece of chicken in a foil "envelope." Pour salsa over chicken
and seal foil tightly. Place over fire and cook for 40 minutes. If you
don't have a grill over the fire, place on a rock near the fire, but not
directly in the flames and cook for the same amount of time, turning
every 10 to 15 minutes.


BBQ Pesto Chicken

Chicken Paella

Sausage~Fruit Kabobs

Sausage~Fruit Kabobs

This recipe was in my e-mail tonight....think it looks great. I do suggest however, using turkey OR chicken sausage,(you'll cut way down in calories & fat with either of those 2;...also IF you use the bread.......use a whole grain bread)
*************************

Sausage~Fruit Kabobs

Ingredients

• 3  Tbsp. spicy brown or Dijon-style mustard
• 3  Tbsp. honey
• 12  oz. cooked smoked sausage, bias cut in 1/2-inch slices
• 1  apple, cored and cut in 1/2-inch wedges
• 1  medium zucchini, halved and cut in 1/4-inch slices
• 6  oz. crusty bread, cut into 1-inch pieces

Directions

1. Preheat broiler. In bowl stir mustard into honey.

2. On four 12-inch skewers alternately thread sausage, apples, and zucchini, leaving 1/4 inch between pieces. Brush with some of the honey-mustard; reserve remaining honey-mustard. Place on rack of unheated broiler pan. Broil 4 to 5 inches from heat for 4 minutes.

3. Meanwhile, thread bread on four 12-inch skewers; lightly brush with olive oil. Add bread skewers to broiler; turn sausage skewers. Broil 3 minutes more or until sausage is heated through and bread is toasted, turning bread once. Serve with reserved honey-mustard.

Makes 4 servings.

Turkey, Broccoli & Tomato Soup

Nutritional Info

• Fat: 2.1g
• Carbohydrates: 7.3g
• Calories: 73.9
• Protein: 7.4g

Ingredients

3 cups boiling water
3 low-sodium bouillon cubes
8 ounces lean ground turkey, cooked
1 can petite tomatoes, diced
1 package frozen broccoli, thawed

Directions

Boil water. Add bouillon. Stir.
Add broccoli and bring to a boil again. Cook until broccoli is bright green and slightly tender.
Add turkey and tomatoes and stir.


Number of Servings: 8

Southwestern Slowcooker Chicken

Nutritional Info

• Fat: 6.5g
• Carbohydrates: 23.5g
• Calories: 277.2
• Protein: 31.4g

Ingredients

2 tablespoons vegetable oil
6 boneless, skinless chicken breast halves, cut in half
salt and pepper to taste
4 cups of chicken broth
1.5 cups salsa
4 medium yellow squash or zucchini, cut in half (lengthwise) and then cut into chunks about 1/4-1/2 inch thick
1 can black beans (rinsed & drained)
1.5 tbs ground cumin
4 tbs cornstarch
1/2 cup water

Directions

Heat oil over med-high heat in skillet until hot. Add a few chicken pieces and cook until browned on each side (about 2 minutes per side). Transfer chicken to the crockpot and season with salt and pepper to taste. Repeat until all chicken has been browned.

In the same skillet, add the broth, salsa, and cumin. Bring to a boil, and let cook for 1-2 minutes. Layer zucchini/squash and black beans on top of chicken and then pour sauce over top of all of it.

Cook for about 7-8 hours on low. About 1/2 hr before serving, dissolve cornstarch into the cold water and then stir into crockpot to thicken it.

Serves 8.

** could also stir in some corn and maybe a little more water and would make an awesome soup!! **
** omit the black beans if you are going low-carb **

Number of Servings: 8

slowcooker bbq chicken

Nutritional Info

• Fat: 2.0g
• Carbohydrates: 13.3g
• Calories: 191.6
• Protein: 30.7g

Ingredients

4 Chicken Breasts
1 can diet cola
3 cans tomato paste
1 tbsp. balsamic vinegar
2 tbsp. worcestershire sauce
3 tsp. dijon mustard
1/2 tsp. steak seasoning, or to taste
1 tsp. chili powder, or to taste

Directions

In bowl, combine everything but the chicken
Put chicken breasts into slow cooker and pour mixed ingredients over the chicken.

Cook on high for four to five hours, or low for 6 to 8 hours. Remove chicken and shred with fork. Return chicken to slow cooker for another 30 minutes on low, or until you are ready to eat it.

I like to make sandwiches out of this at lunch. I typically take 1/4 cup to work and heat it up before putting it on my whole wheat roll. If I forget my roll at home, I just use baked tortilla chips to scoop it up and eat it like a dip. Either way I eat it, I have found it very filling.

Number of Servings: 8

Slowcooker Hawaiian Chicken

Nutritional Info

• Fat: 3.5g
• Carbohydrates: 14.0g
• Calories: 189.8
• Protein: 27.2g

Ingredients

3 Chicken Breasts
1/2 bottle Lawry's Hawaiian Marinade
1 can Pineapple Tidbits, drained

Directions

Place chicken breasts in slowcooker, cover with marinade and pineapple bits. Cook approx 5 hours on low. Serve over rice, ladling liquid over the chicken. Makes 3 servings.

This recipe is easily doubled!

Number of Servings: 3

Sweet and Sour Chicken (slowcooker)

Nutritional Info

• Fat: 1.8g
• Carbohydrates: 41.1g
• Calories: 321.5
• Protein: 33.1g

Ingredients

2 tbsp Ketchup
1 cup water
1/2 cup white vinegar
1 tbsp soy sauce
1/2 cup brown sugar blend (splenda)
3 chicken breasts, cut into bit size peices
2 tbsp water
2 tbsp cornstartch

Directions

combine first 5 ingredients into slow cooker, stir. add chicken, stir, cover.
Cook on low for 6-8 hours, or high for 3-4 hours.
Combine corn starch and second amount of water in a small bowl.
Stir into slow cooker, vook on high, stirring often, for 15-20 minutes or until thickened.

Number of Servings: 3