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Category: Poultry (Page 9 of 11)

Lime Chicken Recipe

Ingredients:
6 ea Chicken thigh
2 tablespoons Oil
1 ea Onion, med; chopped
2 ea Garlic clove; crushed
1/4 teaspoons Thai chile, dried; crushed
1 teaspoon Cumin, ground
1 teaspoon Coriander, ground
1/2 teaspoon Turmeric
2 Tablespoons Soy sauce
Lime wedges

Instructions:

Brown chicken in oil. Add the remaining ingredients in the order listed. Reduce the heat and simmer, covered, 15 to 20 minutes or until the chicken is tender. Serve with lime wedges.


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Moroccan Style Chicken Recipe

Ingredients:
1/2 cup Olive oil
3 Onions, thinly sliced
2 Garlic cloves, minced
1 1/2 teaspoons ground ginger
2 teaspoons powdered coriander
1/4 cup Fresh parsley, chopped
2 Frying chickens, about 1 lb. each
3/4 cup Chicken broth
3/4 cup Water
1 cup Pitted green olives
Salt
Pepper

Instructions:

Heat oil in large, heavy kettle. Add onions and garlic. Saute until onion is translucent.

Mix in ginger, coriander and parsley. Add salt and pepper to taste. Cook about 3 minutes.

Wash and dry chicken pieces. Add these to spice mixture. Fry a few pieces at a time until golden brown on all sides. Add more oil, if needed.

Add the broth and water. Cover and cook slowly for 40 minutes.

Mix in the olives and continue to cook 20 minutes longer, or until all ingredients are tender.


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Skillet Chicken Recipe

Ingredients:
1-1/2 tablespoons butter
1 teaspoon garlic powder
1/3 cup onion (chopped)
1 pounds + 4 ounces chicken thighs, boneless, skinless
10 ounces cut green beans, frozen
Pepper 1/4 teaspoon

Instructions:

Melt margarine in heavy skillet. Add garlic and onions; stir until blended. Cook over medium heat, until tender, about 5 minutes. Remove from skillet.

Place chicken in the skillet. Cook over medium heat, until chicken is thoroughly done and no longer pink in color, about 12 minutes. Remove chicken from skillet; keep warm.

Place frozen green beans, pepper, and cooked onions in same skillet. Cover and cook over medium-low heat until beans are tender, about 5 minutes.

Add chicken to vegetable mixture. Continue cooking, stirring occasionally, until heated through, about 3 minutes.

Makes four servings.


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Stuffed Chicken Breast Recipe

Ingredients:
4 oz. soft goat cheese
1 tablespoon chopped fresh sage
1/2 teaspoon freshly ground pepper
4 boneless skinless chicken breast halves
1/2 teaspoon kosher (coarse) salt
1 tablespoon olive oil

Instructions:

Heat oven to 375°F. In small bowl, stir together cheese, sage and pepper.

With small sharp knife, cut pocket in each chicken breast, cutting almost to other side but not all the way through. Fill each breast with one-fourth of the cheese mixture; secure openings with toothpicks. Sprinkle chicken with salt.

Heat heavy large ovenproof skillet over medium-high heat until hot. Add oil; heat until hot. Add chicken; cook 5 minutes or until chicken is nicely browned. Turn chicken; place skillet in oven. Bake 8 to 12 minutes or until chicken is no longer pink in center. If desired, whisk together pan juices; pour over chicken.

4 servings


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Turkey Burgers Recipe

Ingredients:
1 pound ground turkey
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 teaspoon dried thyme
1 teaspoon hot sauce
2 teaspoons Worcestershire sauce

Instructions:

Simply combine all ingredients and form the mixture into three burgers. Toss them onto the grill and cook for five minutes or so, and serve.

Yield: 3 servings.


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Turkey Swedish Meatballs Recipe

Ingredients:
1 pound ground turkey breast
3/4 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
3/4 cup chicken broth
3 tablespoons sour cream
2 tablespoons chopped fresh parsley

Instructions:

Mix together salt, allspice, and pepper in a medium mixing bowl. Add turkey and gently mix with hands. Shape into 24 (1-inch) balls.

Heat olive oil in a large nonstick skillet over medium-high heat. Add meatballs and cook until browned, about 3 minutes; lower heat to medium and cook 3 more minutes, gently shaking pan.

Using a slotted spoon, transfer meatballs to a plate.

Add broth to the same skillet, increase heat to medium-high, and simmer until liquid is reduced by half, about 5 minutes.

Whisk in sour cream and cook 1 minute more. Add meatballs.

Sprinkle with parsley and serve hot.


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Chicken on a Shell Recipe

Ingredients:
One young chicken
Onion, sliced
One bay leaf
Blade of mace
Six peppercorns
Tablespoon butter
Half a pint of cream
Truffle
Two dozen mushrooms chopped fine
Dash white pepper
Two eggs
1/8 cup sherry

Instructions:

Into a kettle containing a quart of water put a young chicken, one sliced onion, a bay leaf, two cloves, a blade of mace and six pepper-corns.

Simmer in the covered kettle for one hour and set aside to cool.

When cool remove the meat from the bones, rejecting the skin. Cut the meat into small dice.

Mix in a saucepan, over a fire without browning, a tablespoonful of butter, then add half a pint of cream. Stir this constantly until it boils, then add a truffle, two dozen mushrooms chopped fine, a dash of white pepper and then the dice of chicken.

Let the whole stand in chafing dish until quite hot. Add the yolks of two eggs and let cook two minutes. Stir in 1/8 cut of sherry and serve in cockle shells.


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Turkey & Sauce Recipe

Ingredients:
3 tablespoons soy sauce
3 tablespoons mayonnaise
1-1/2 tablespoons vegetable oil
1-1/2 teaspoons lemon juice
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon pepper
1 clove garlic, pressed
1 pound turkey breast slices

Instructions:

Slowly pour soy sauce into mayonnaise, stirring to blend.

Combine with oil, lemon juice, oregano, pepper, garlic and 1 Tbsp. water.

Brush both sides of turkey thoroughly with portion of sauce; let stand 5 minutes.

Broil 6 to 8 inches from heat source 2 minutes. Turn slices over; brush thoroughly with remaining sauce. Broil about 1 minute longer, or until no longer pink in center


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Christmas Hens Recipe

Ingredients:
1/2 teaspoon lemon zest
Juice of 1/2 lemon
1 cup water
1-1/2 tablespoons dry white wine
1/4 teaspoon ground cloves
2 2-pound Cornish game hens, halved, backbone discarded
Salt & pepper to taste

Instructions:

Combine lemon zest and juice, water, wine and ground cloves.

Marinate hens in lemon-clove mixture in a covered bowl or sealed plastic bag in refrigerator overnight, turning occasionally to coat all sides.

Preheat oven to 450 degrees F.

Season hen halves generously with salt and pepper. Place, skin side up, in a shallow roasting pan. Pour marinade evenly over hen halves.

Roast 30-45 minutes or until thoroughly cooked.

Serve warm or cold in salad.


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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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