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Category: Dinner (Page 26 of 38)

Creamed Chicken Recipe

Ingredients:
1 large chicken for frying – cut in pieces
1 small onion – cut in wedges
1 cup heavy cream
1/2 pound button mushrooms – sliced
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions:

Wash the chicken, then cut into pieces, pat dry.

In a large oven proof skillet, heat about 2 tablespoons olive oil; add chicken pieces & brown well on all sides. Season with salt & pepper.

Remove chicken to a plate; add onions & mushrooms to skillet & brown slightly. Add chicken to the skillet, pour on cream, cover & place in a 350 degree oven for about 30 minutes.

[NOTE] Make sure the cream is not cooking down too fast. (If it is, lower the oven temp to 300 degrees during last 20 minutes.)

Remove cover & return to oven for another 20 minutes or until almost all the cream has cooked away.

Serve the chicken with the sauce & mushrooms spooned over top.

Serve with a side salad & a low carb vegetable.


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Duck aux Champignons Recipe

Ingredients:
2 wild ducks cut at joints
2 tablespoons butter
1 large onion, chopped fine
2 cloves garlic
1 herb bouquet chopped
1/2 can mushrooms
1/4 cup claret

Instructions:

Clean and season the ducks.

Heat butter in a saucepan; add the ducks, onion, garlic and herb bouquet.

Cover and brown a few minutes; add 1 cup of water and stew until tender.

Then add mushrooms and claret and let simmer until done.


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Duck Liver Mousse Recipe

Ingredients:
1 lb duck livers, cleaned
1 tablespoon kosher salt
2 To 3 large shallots, chopped
1 oz brandy
1 tablespoon fresh pepper
1 tablespoon nutmeg
3 cups heavy cream

Instructions:

Put liver, shallots, pepper, nutmeg, salt, brandy in food processor and puree. With machine on, add 3 cups heavy cream. Strain through a fine sieve.

Bake in water bath at 325 to 350 until the center is firm to the touch. Serve as an appetizer.


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English Chicken Salad Recipe

Ingredients:
1 cup cold chicken
1 cup chopped celery
1 cup chopped cooked chestnuts
2 green peppers, cut fine
Salt
Pepper
Lettuce
Mayonnaise

Instructions:

Mix the chicken cut fine with celery, chestnuts and green peppers. Season with salt and pepper.

Put on crisp lettuce leaves in the salad bowl; cover with a mayonnaise dressing. Serve cold.


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Marinated Ginger Chicken Recipe

Ingredients:
1 2 1/2-3 lb Frying Chicken
1 teaspoon Grated Ginger Root OR 1/2 cup Lemon juice and 1 tb Ground ginger
1/2 cup Vegetable oil
1 tsp Onion Salt
1/4 c Imported Soy Sauce
1/4 ts Garlic Powder

Instructions:

Cut chicken in to serving parts. Place chicken in shallow baking dish.

In small bowl, combine remaining ingredients; pour over chicken. Cover, refrigerate 4 hours or overnight, turning occasionally.

Grill or broil as desired, basting frequently with marinade. Refrigerate leftovers.


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Lemon-Garlic Chicken Recipe

Ingredients:
3 teaspoons vegetable oil, divided
3 teaspoons garlic, minced & divided
1 teaspoon lemon peel, grated
1/2 teaspoon thyme
1 1/2 teaspoons salt, divided
fresh ground black pepper 2 pounds chicken breast halves without skin
3 small red onions, quartered
1 bunch broccoli, cut into spears
4 zucchini, cut 1/2 then 1/4 lengthwise
1 red bell pepper, cut in 1/2″ strips

Instructions:

Preheat oven to 450F.

Combine 1 teaspoon oil, 1 teaspoon garlic, the lemon peel, thyme and 1/2 teaspoon each salt & pepper in large bowl. Add chicken and onions; toss well to coat. Spread on jelly-roll pan and roast 40 minutes.

Meanwhile, in another bowl combine remaining 2 teaspoons each oil and garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Add remaining vegetables; toss well. Spread on another jelly-roll pan.

Halfway through roasting chicken, add vegetables to oven and continue roasting both pans 20 minutes more.


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Balsamic Chicken Recipe

Ingredients:
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
4 teaspoon olive oil
4 skinless, boneless chicken breast halves
1 clove garlic, crushed in garlic press
1 can (14 1/2-ounce) chicken broth

Instructions:

Combine balsamic vinegar, mustard, and 2 teaspoons olive oil in large plastic food storage bag. Pierce chicken with fork several times and sprinkle with salt and pepper. Add to bag and coat with dressing, marinate 15 minutes.

Heat remaining 2 teaspoons olive oil in large nonstick skillet. Add garlic and cook 30 seconds. Add chicken broth and bring to a boil, boil until reduced by half.

Remove chicken from bag, saving marinade. Grill 6 minutes per side, or until cooked through.

While chicken is grilling, bring sauce back to boiling and stir marinade into sauce, boil 2 minutes. Serve chicken with sauce.


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Buffalo Wings Recipe

Ingredients:
1 egg
1/2 cup olive oil
1 cup cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
cayenne pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
2 pounds chicken wings

Blue Cheese Dunking Sauce:

1 cup mayonnaise
1/2 cup sour cream
1 green onion, chopped
1 garlic clove, pushed through a press
1 tablespoon lemon juice
1/4 cup crumbled blue cheese
Combine all ingredients. Mix well.

Instructions:

Heat oven to 450 degrees F. Beat egg in a medium bowl. Add oil and beat until combined. Add vinegar, salt, pepper, cayenne, garlic, powder, and celery salt, stir until well combined.

Cut chicken wings in half at joint; remove wing tips and discard. Dip chicken pieces into marinade and arrange on a large baking pan.

Bake 20 minutes, turning and brushing with marinade several time, until wings are crisp. Remove from oven, drain and arrange on a warm platter. Serve with Blue Cheese Dunking Sauce.


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Cajun Cornish Hen Recipe

Ingredients:
1 rock cornish hen, giblets removed
2 tbsp cajun seasoning blend
1/3 cup butter
Salt and pepper to taste

Instructions:

Thaw the chicken. Thoroughly rinse the bird under cold running water, and pat dry with paper towels.

Preheat the oven to 350F

Place the bird breast-side up on your cutting board. Pat the surface with the cajun seasoning, on both sides of the bird. Make sure all exposed skin is covered. Don’t worry about the cavity of the bird.

Melt the 1/3 cup of butter. Place the bird in a casserole dish, and slowly pour the butter over the top of the bird. If the seasoning washes off into the butter, that’s okay, just sprinkle a little extra over the uncovered parts of
the bird.

Place the bird in the oven, uncovered. Bake at 350F for 1 hr 20 mins, using the turkey baster to baste the bird with the butter about every 10-15 minutes. The surface of the bird should be crisp when done.

Serves 1


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Sesame Beef Kabobs Recipe

Ingredients:
12 ounces beef flank streak
2 tbs. soy sauce
2 tablespoons toasted sesame oil
2 green onion, sliced
1/2 pack Stevia blend
1-1/2 teaspoons dry sherry (optional)
2 cloves garlic, minced
1/2 teaspoon sesame seeds
2 small red sweet pepper
4 limes, each cut in half
3/4 cup fresh snap pea pods, trimmed (30)
30 Grape tomatoes

Instructions:

Trim fat from meat. Make diagonal cuts at 1 inch intervals.

In a bowl, combine soy sauce, sesame oil, green onion, stevia, sherry (optional), garlic, sesame seeds and crushed red pepper. Poor over meat and put in plastic bag in a shallow dish. Marinate in refrigerator 4-24 hours. Turning bag occasionally.

Grill steak uncovered for 12 to 14 minutes or until medium done (160 F). Turning once half-way through grilling.

While meat is grilling, add sweet peppers and lime to grill. Grill for 4-5 minutes or until lightly charred, turning once.

In small saucepan, cook pea pods in a small amount of boiling water for 2-4 minutes or until crisp tender, drain.

To serve, thread meat pieces, sweet pepper pieces, snow pods, and tomatoes onto wooden skewers. Sprinkle with additional sesame seeds and serve with the grilled lime wedges.

Carbs per serving: 2. Servings: 30.


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