Archive | Poultry RSS feed for this section

Baked Enchiladas

25 Feb

– 3 cups cooked beef roast (use leftovers!) (-or- cooked chicken -or- cooked pork -or- a combination of any/all three -or- sauteed peppers, onions, spinach, or other vegetables for vegetarian enchiladas)
– 3/4 cup salsa of choice (we use a mild red)
– 1 sm. can (one to three oz) diced mild green chilis
– 1 32-oz can mild green enchilada sauce
– 1 16-oz can refried beans
– 1/4 cup water
– 3 cups cooked rice (we use instant rice)
– 6 large (burrito size, or 12 inch or larger) flour tortillas**
– Additional salsa
– Shredded cheese of choice (we use a cheddar/jack combo)
– Garnish recommendations: Sliced jalapenos, Sour cream, sliced black olives, chopped tomatoes, shredded lettuce

Preheat oven to 350 degrees. Spray a 9×15 casserole dish with non-stick spray.

Shred the beef roast into a skillet. Add 3/4 cup salsa, green chilis, and 1/4 cup of the enchilada sauce. Stir to combine and heat over medium-low heat. Meanwhile, combine refried beans and water in a bowl and stir to combine until smooth. Prepare rice.

Line six flour tortillas on the counter, assembly-line fashion. Place 1/4 cup (or two heaping spoonfuls) of refried bean mixture onto each tortilla and spread down the center, stopping about 2-inches from the edges. Place 1/4 cup of beef mixture on top of refried beans. Place 1/4 cup rice on top of beef. Sprinkle each with two tbsp of salsa and 1/4 cup shredded cheese (or to taste). Keep in mind to stay away from the edges of the tortilla throughout!

To roll the enchiladas, fold one side over the ingredients. Fold top and bottom over the inside, then roll lengthwise to create a closed-ended wrap. Place side-by-side in casserole dish.

enchilada1 enchilada2

enchilada3 enchilada4

enchilada5

Bake uncovered for 30 minutes. Remove from oven and pour remainder of enchilada sauce over all. Return to oven and bake for 10 minutes. Remove from oven and sprinkle generously with shredded cheese. Return to oven and bake for 5 minutes. Remove and serve with sour cream, jalapenos, additional salsa, additional cheese, black olives, shredded lettuce, or whatever garnish you desire.

enchilada6 enchilada7

You will likely have leftover refried beans, rice, and roast mixture. Combine all in a large bowl and heat for an excellent dip served with tortilla chips, or for fast lunchtime burritos. Very versitile leftovers!

**For gluten free recipe, substitute flour tortillas with corn and roll taquito-style.

Chili Chicken

13 Feb

Four medium boneless, skinless chicken breasts (or eight b/s thighs)
1 can chili with beans
1 can diced or stewed tomatoes
1 cup (or more!) shredded cheese
Italian seasoning
Salt & pepper

Place chicken in an ungreased baking dish. Top with tomatoes. Season to taste with italian seasonings, salt and pepper. Bake, uncovered, at 350 degrees for 50 minutes.

Remove from oven and carefully drain off the majority of the liquid using a spoon or ladel (this is what I do, anyway, it doesn’t hurt anything to leave the liquid in). Spoon chili over each chicken breast and return to the oven for 10 more minutes. Remove from oven, top with cheese, and return to oven for five more minutes.

Recommended served with rice.

Jambalaya (Crock Pot)

25 Jan

12 ounces boneless skinless chicken breasts
1 1/2 cups green peppers, chopped
1 medium onion, chopped
2 stalks celery, sliced
4 cloves garlic, minced
1 (14 ounce) can whole tomatoes
1/3 cup tomato paste
1 can (15 oz) beef broth
1 tablespoon parsley
1 1/2 teaspoons basil
1/2 teaspoon oregano
1 teaspoon Tabasco sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 lb shelled raw shrimp
3 cups cooked rice

jambalaya

– Cut chicken into 1 inch pieces.
– Put all ingredients (EXCEPT shrimp and rice) in crockpot.
– Cover; cook on low for 8 hours.
– Add shrimp the last 20 minutes of cooking.
– Stir in rice before serving.

I used two cans of chicken breast as we didn’t have any packaged chicken, and it turned out really well. I stirred a tablespoon of sour cream into my serving.

Makes about six generous servings.

Chicken, Black Bean, and Potato Skillet

25 Jan

– 3 chicken breasts, cut into one-inch pieces
– 4 tbsp olive or canola oil, separated
– 1 tsp garlic powder
– 1 tbsp Worcestershire
– 1 tbsp chicken seasoning (they usually sell a chicken seasoning mix in the spice area of the store)
– 4 large red potatoes, cut into one-inch pieces (don’t remove skin)
– 1 cup onion, chopped
– 1 can sweet yellow corn, drained
– 1 can black beans, rinsed and drained
– 1.5 cups salsa of choice (we use mild)
– 2 tsp. green tabasco sauce
– 2 tsp mexican seasoning (found in the same place the chicken seasoning is)
– salt and pepper to taste

Optional toppings:
Shredded cheese
Sour cream

  1. Boil potatoes with the skin on, in a large pot filled with well-salted water. Cook until done but still slightly firm. Drain.
  2. While potatoes are boiling, heat oil in a large skillet. Add chicken, garlic powder, worcestershire, and chicken seasoning. Sautee until chicken is cooked through and lightly browned. Remove from skillet.
  3. Place cooked potatoes in skillet with 2 tbsp. oil and chopped onion, and cook until both are lightly browned. Then add to skillet the chicken, corn, beans, and salsa. Sprinkle with green tabasco and mexican seasoning. Stir to combine ingredients, and cook on low heat until everything is heated.
  4. Top with sour cream or shredded cheese, if you so choose. Calvin just coats everything with ranch dressing.

Crocked Mushroom Chicken

25 Jan

4 boneless skinless chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
(or two cans of mushroom soup, or a can of mushroom soup and a can of cream of celery soup, or cream of celery and cream of asparagus if you hate mushrooms, or whatever combination gives you the warm-fuzzies)
1 cup chicken broth
1/2 cup cooking sherry wine
2 tbsp Worcestershire
herbed chicken seasoning, salt, and pepper

Place chicken in bottom of crockpot. Mix remaining ingredients together in a bowl, and pour over chicken. Cook on Low for six hours. Serve chicken and sauce with egg noodles or rice.

Elegant Chicken

25 Jan

This is another of her “cook it until they’re sick of it” chicken recipes. This one I make every now and then for my family, because really, how can you go wrong with chicken and rice? One word of warning, though – the rice can easily be undercooked, so test it before you serve it.

1 1/4 cups uncooked rice (instant works well, too – use 2 1/2 to 3 cups)
1/2 cup sherry wine
1 can cream of celery soup
1 can cream of chicken soup
1/2 stick of margarine or butter, melted
4 whole chicken breasts
3 oz sliced almonds
1/2 cup shredded parmesan cheese
paprika to taste

Place rice in bottom of oblong dish. Mix soups with a single can of water, margarine, and sherry. Take 1 1/2 cup of the mixture (or 2 1/2 cups for instant rice) and mix with the rice in the casserole dish. Place chicken breasts over rice, pour the rest of the soup mixture over the chicken and rice. Sprinkle with paprika, almonds, and parmesan. Bake at 300 degrees for 2 1/2 hours, or until done.

Chicken Divan

25 Jan

My Grandmother got this recipe from a lady who went to our congregation. She made it so often for my sister that my sister got sick of it. Grammy was like that – once she found a dish that company liked, she made it every time they came over. I don’t get to make this one much – no one in my family but me likes curry and broccoli. But this is an excellent, excellent dish.

2 packages frozen broccoli (14 oz total), or one large head of fresh broccoli
2 cups cooked chicken (three breasts)
2 cans cream of chicken soup (*)
1 tsp lemon juice
1/4 tsp curry powder
1/2 cup shredded cheddar cheese
3/4 cup mayonnaise
3/4 cup bread crumbs (*)
2-3 tbsp melted butter or margarine

Cook broccoli to desired tenderness. Arrange on greased casserole dish, place chicken on top. Combine soups, mayo, lemon juice and curry. Mix and pour over broccoli and chicken. Sprinkle on cheese. Combine bread crumbs and melted butter, sprinkle over top. Bake at 350 degrees for 30 minutes.

(*) For Gluten Free, omit the bread crumbs and use a gluten-free cream soup.

Crocked Chicken

25 Jan

1 whole fryer chicken
1 cup chicken broth
1 large sweet onion, roughly chopped
2 cloves garlic, minced
2 tbsp dried parsley
Herbed Chicken seasoning (or garlic powder, celery salt, onion powder, etc…)
salt and pepper to taste
2 tbsp Worcestershire

Remove the guts from the chicken – he won’t need ’em anymore. Rinse the chicken inside and out, and stuff caveties with the onion, garlic, and parsley. Rub the chicken generously with seasonings, salt, and pepper. Pour chicken broth into the crock pot, then place the chicken in the crock pot (so the seasonings aren’t rinsed off). Sprinkle generously with Worcestershire (this will provide a nice brown color to the skin when the chicken is cooked). Cover and cook on low for 6 hours.

When cooked, remove chicken from the crockpot (it takes me two spatulas and some praying – the thing falls apart it’s so tender). Tent with tin foil for ~10 minutes to allow the juices to gather inside the meat. Meanwhile, make the gravy!

Gravy: Pour liquid from crock pot into medium sauce pan. If you desire a larger quantity of gravy, add additional chicken broth. Heat on high until boiling. While broth is heating, stir together 1/4 cup milk and 3 tbsp corn starch until smooth. Add to boiling broth and stir until thickened.

Serve chicken and gravy with mashed potatoes or rice.

**Recipe updated 4/7/08

Roast Turkey Marsala

25 Jan

(From “Great Good Food” by Julee Rosso)

1 fresh turkey
1 tbsp salt
2 cups seeded, cored, chunked pears
2 cups seeded, cored, chunked apples
2 cups peeled and quartered onions
8 sprigs fresh parsley
2 sprigs fresh rosemary
2 sprigs fresh thyme
12 sage leaves
1 tablespoon vegetable oil
1 cup Marsala or white wine
1 cup chicken broth

Preheat oven to 450. Remove giblets from turkey and reserve for gravy. Wash turkey inside and out, pat dry.

Rub turkey cavities with salt. Place pears, apples, onions, parsley, rosemary, thyme, and sage leaves into the cavities. Truss bird. Rub turkey with oil, and place on baking rack in uncovered roasting pan.

Place turkey in oven and immediately reduce heat to 325. Roast for 15 to 20 minutes per pound, or follow the guidelines from the National Turkey Federation. Using a pastry brush, baste the turkey with wine and broth every 20 minutes after the first hour of roasting.

Remove turkey from oven and allow it to rest for about 20 minutes before carving. Remove and discard the fruit, onions, and herbs. Reserve drippings for gravy.