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Chicken/Pork Adobo
Shared by Ron
Here is a simple, and very band-friendly dish!
Take some cut-up chicken and/or pork cubes an put them in a covered pot. Add 1/3 each of water, cidar vinagar and soy sauce (lite-sodium soy sause is kool) Total mix should only be about 1/2 to 3/4 inch of liquid. Season with garlic powder, bay leaves and course black pepper. Tightly cover and slow cook over a very low heat - so that it just slowly simmers. Cook until meat iv fork tender.
Spoon liquid over some steamed rice (white or brown) and serve with some sweet peas or stir fried veggies.
This is a dish you either hate or become addicted to. I love it!
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Chicken/Fish/Veal Francaise
Shared by: Ron
Ingredients:
Chicken Cutlets, Fish Fillets or Veal - If
chicken cutlets or veal cutlets, pound thin. Flour
Eggs
Chicken broth
Chablis Wine
Fresh lemons
White pepper
Corn starch
Light vegetable oil
Fresh Italian Parsley, finely chopped.
Fresh Garlic - finely chopped
Directions:
In a large skillet, heat some oil to 350 degrees.
Dip cutlets or fillets first in flour, then into beaten
eggs and fry until barely done. Finished product
will be batter covered. Set aside on paper
towels to drain.
The Sauce:
Bring 3-cups of chicken broth to a simmer.
Squeeze in the juice of 2-4 fresh lemons, depend-
ing on taste, removing seeds. Add squeezed
lemons to the broth, and turn off heat.
Add 3/4 Chablis wine, 1/2 teaspoon white
pepper and 3 tablespoons chopped parsley
and 2 tablespoons chopped garlic to
sauce. Cover and let stand for 2-3 hrs.
Remove lemons and bring sauce back to a slow
simmer.
In a small bowl, mix 4-5 tablespoons of corn-
starch and water to make a thin paste.
Slowly add cornstarch mix to sauce, constantly
stirring until sauce becomes the consistency
of pancake syrup. Use additional cornstarch
mixture if necessary.
Preparation:
Put 1/4” of sauce in a large skillet and bring to
a simmer. Place a cutlet or fillet or two into
sauce and cook about 3 min. on each side,
turning once, and constantly basting with
simmering sauce. Sauce will thicken.
Repeat until all fillets or cutlets are done.
Serve:
Serve right from skillet topped with thickened
sauce from skillet, garnish with very finely
chopped Italian parsley and lemon wedges.
Great with wild rice and asparagus spears.
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Lemon Baked Chicken
Shared by Ron
Ingredients:
Chicken - cut-up, washed and dried
Fresh Lemons
Chicken Broth
Dark Brown Sugar
Kosher Salt
Black Pepper
Paprika
Garlic Powder
Potatoes, peeled and quartered
Preparation:
In a large freezer bag, put 1 cup of chicken
broth, the juice of 4 lemons (seeds removed),
1/4 cup dark brown sugar, 1/2 teaspoon of black
pepper and paprika, and 1-teaspoon of
granulated garlic powder.
Add cut-up chicken, seal and marinate 6-8
hours or overnight for a stronger flavor.
Place marinated chicken in a large roasting
pan, arrange potato quarters around the outside
edge, pour remaining marinade liquid over the
chicken and potatoes.
Sprinkle chicken and potatoes with additional
garlic powder, black pepper, paprika and kosher
salt to taste.
Bake at 350 degrees for 50-60 minutes,
basting with pan juices every 15 min.
Serve:
Serve with fresh spinach sautéed in olive oil
with fresh garlic. BANDSTER FRIENDLY
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Maple Chicken
Shared by Bridget
3 T. maple syrup (PURE)
2 cloves of garlic, minced
2 t. fresh thyme (or 1/2 t. dried)
1/4 t. cinnamon
4 boneless, skinless chicken breasts cut in half (so they are little square chunks...not thin)
salt and pepper
Mix the first four ingredients together in a zip-close bag; add chicken and squish around so it's all coated. Turn the bag occasionally. I let it marinate for several hours. Preheat oven to 400 degrees. Spray a dish with nonstick spray. Place in dish (shallow dish works best); sprinkle with salt and pepper. Cook for 40 minutes or so. Until done! YUM!!!!!!!!!!!!
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Orange Chicken
Shared by: MarciaM
Large Tropicana Orange Juice - frozen then defrosted
whole package of boneless chicken thighs from Trader Joe's - frozen
fresh grated nutmeg
2 packages of frozen stew vegetables
mix the defrosted juice in a large bowl and grate in lots of nutmeg
dip both sides of all the chicken pieces into the juice to coat it
put the chicken into a crockpot - use a crockpot bag (Reynolds)
add the 2 bags of frozen veggies
grate some more nutmeg on the top
add the remaining orange juice mixture
cook on high for about 5-6 hours or more depending on how soft you like your chicken
It makes a huge pot. Good for the whole family and very band friendly!
Let me know if you like it.
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Chicken Cacciatori
Shared by: Ron
A wonderful, moist and tender chicken dish
that will be easy for bandsters to digest
Ingredients:
3 1/2 - 4 lbs. of chicken parts, cut-up
1-2 lg. cans of Chushed Tomatoes - smooth or chunky - your choice.
2+ lbs. of Eastern Potatoes, peeled & cut into quarters.
Optional: 2-3 Green Peppers, cleaned and cut into bite sized pieces
Fresh Garlic - 4-5 cloves crushed, or 4-5 tbls. of chopped garlic in the jar
Fresh Basil - 10-12 leaves chopped
Oregano - fresh or dried to taste
Crushed Red Pepper - optional
Black Pepper
Grated Romano cheese
Directions:
Wash and clean chicken, and place into a large, deep roasting pan
Add green peppers, if desired.
Cover with crushed tomatoes.
Sprinkle garlic, basil, black pepper and oregano over the surface.
Arrange potato pieces around outside edge of pan and spoon tomatoes over them
Bake in 350 degree oven for about 1 1/4 - 1 1/2 hours, turning chicken twice. When turning, spoon more tomatoes over potatoes.
Serve:
Chicken should be tender, almost falling off the bones, and the potatoes should be fork tender.
Serve chicken pieces and potatoes covered with
generous amount of sauce, and a sprinkling of grated Romano cheese.
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Cranberry Apple Turkey Medallions
Shared by Carole
2 pounds turkey tenderloin -- cut into 3/4 inch medallions
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
2 cloves garlic -- minced
1/2 cup green onions -- diced
1 cup apple -- peeled and diced
1/2 cup cranberries -- coarsely chopped
1/2 cup orange juice
Salt and pepper the turkey medallions. Melt the butter and oil in a large skillet. Brown the turkey medallions quickly on each side. Reduce the heat and add the garlic and green onions. Cook until the turkey is thoroughly cooked and no longer pink in the center. Place the medallions on a warm serving plate. Add the rest of the ingredients to the skillet and bring to a boil. Reduce the heat and simmer until the apples are soft. Pour the sauce over the medallions and serve.
Makes 8 servings, each serving provides: 227 Calories; 11g Fat (45.4% calories from fat); 25g Protein; 5g Carbohydrate; 1g Dietary Fiber; 78mg Cholesterol; 83mg Sodium.
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Portuguese Chicken Pops
Shared by Ron
Ingredients:
Chicken Drumsticks
Vegetable Oil
Crushed Red Pepper
Granulated Garlic Powder
Kosher Salt
Preparation:
Put 2/3 cup of oil and 1/3 cup of crushed red
pepper into a small bowl, stir and refrigerate
overnight.
Wash and dry the drumsticks.
With a very sharp knife, make a circular cut all
around the drum stick about 1/3 of the way up
from the bottom. Remove and discard every-
thing from the cut to the bottom of the
drumstick.
Run knife up along bone into the meat behind
the thin bone attached to the main bone to
remove it (optional)
Push all meat upward toward the top of the
drumstick, leaving a ball of chicken meat.
(Optional - skin can be left on or removed)
Brush Chicken balls with hot pepper oil, sprinkle
with garlic powder and Kosher salt.
Cook over high heat on the BBQ or under the
broiler, basting often with hot oil, until done.
Serve:
When serving, lightly sprinkle with Kosher Salt
and garlic powder again.
Can also be served as a main course with wild
rice and beans
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Oven Fried Chicken
Shared by: Ron
Ingredients:
3 1/2 - 4 lbs. of chicken parts, cut-up
Kellogg’s Corn Flake Crumbs
Eggs
Milk
Garlic Powder
Black Pepper
Directions:
Wash and clean chicken parts.
Scramble 2-eggs with 1/2 cup milk
In a bowl, mix 1-cup corn flake crumbs with
1-tablespoon garlic powder and 1/2 teaspoon
of black powder.
Dip chicken pieces into egg mixture and roll in
corn flake crumb mixture.
Place coated chicken pieces onto a cookie sheet
coated with cooking spray (Pam)
Bake at 450 degrees for 30 min. then reduce heat
to 300 degrees and bake for another 20-30
minutes.
Serve:
Serve fresh from the oven. Great with fresh corn
on the cob and asparagus.
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Chicken/Fish/Veal Franchaise
Shared by Ron
Ingredients:
Chicken Cutlets, Fish Fillets or Veal - If
chicken cutlets or veal cutlets, pound thin.
Flour
Eggs
Chicken broth
Chablis Wine
Fresh lemons
White pepper
Corn starch
Light vegetable oil
Fresh Italian Parsley, finely chopped.
Fresh Garlic - finely chopped
Directions:
In a large skillet, heat some oil to 350 degrees.
Dip cutlets or fillets first in flour, then into beaten
eggs and fry until barely done. Finished product
will be batter covered. Set aside on paper
towels to drain.
The Sauce:
Bring 3-cups of chicken broth to a simmer.
Squeeze in the juice of 2-4 fresh lemons, depend-
ing on taste, removing seeds. Add squeezed
lemons to the broth, and turn off heat.
Add 3/4 Chablis wine, 1/2 teaspoon white
pepper and 3 tablespoons chopped parsley
and 2 tablespoons chopped garlic to
sauce. Cover and let stand for 2-3 hrs.
Remove lemons and bring sauce back to a slow
simmer.
In a small bowl, mix 4-5 tablespoons of corn-
starch and water to make a thin paste.
Slowly add cornstarch mix to sauce, constantly
stirring until sauce becomes the consistency
of pancake syrup. Use additional cornstarch
mixture if necessary.
Preparation:
Put 1/4” of sauce in a large skillet and bring to
a simmer. Place a cutlet or fillet or two into
sauce and cook about 3 min. on each side,
turning once, and constantly basting with
simmering sauce. Sauce will thicken.
Repeat until all fillets or cutlets are done.
Serve:
Serve right from skillet topped with thickened
sauce from skillet, garnish with very finely
chopped Italian parsley and lemon wedges.
Great with wild rice and asparagus spears.
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Cheesy Chicken and Vegetables
Shared by Carole
1 tablespoon vegetable oil
1 pound chicken breast tenders
1/4 teaspoon pepper
1 pkg frozen broccoli, carrots, cauliflower with cheese sauce
2 teaspoons dried basil leaves
1/4 cup low-fat parmesan cheese
In a large non stick skillet heat oil over medium high heat. Add chicken. Season with pepper and cook until brown. Stir in frozen vegetables with cheese sauce. Reduce heat to medium low and cook, stirring frequently, until chicken is no longer pink in center, cheese sauce has melted and vegetables are tender. Stir in basil and parmesan cheese. Cook 2 - 3 minutes longer until thoroughly heated.
Recipe note: Serves 4. Per serving: 194 calories, 30 grams protein, 5 grams fat (2saturated), 8 grams carbohydrates, and 4 grams dietary fiber.
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Chicken In Foil
Shared by Ron
Ingredients:
Boneless Chicken Thighs
Light Soy Sauce
Duck Sauce
Sesame Oil
Paprika
Garlic Powder
Five Spice Powder
3” x 3” Alum. Foil Squares
Preparation:
Cut Chicken Thighs into thirds, and place each
piece on a 3” x 3” Alum. Foil Square.
Add 1-Teaspoon each Light Soy Sauce, and
Duck Sauce
Add a dash of Sesame Oil, sprinkle of Paprika
and Garlic Powder and 5-Spice Powder
Fold into triangles and then fold edges twice to
seal.
Place on cookie sheet and bake in 350 degree
oven for 25-30 min.
Serve:
Serve as a hot appetizer in the foil with
toothpicks and Hot Oil Dipping Sauce ** See
the “Seafood or Pork Steamed Dumpling”
Recipe for Hot Oil Recipe
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Country Chicken Stew
Shared by Ron
Ingredients:
Chicken - Boneless Breasts or Thighs - cut into
bit sized pieces
Carrots - peeled and cut into bit sized pieces
Potatoes - peeled and cut into 1” cubes
Optional - delete the potatoes and serve over
brown rice or whole wheat noodles
Green Beans - canned, fresh or frozen
Peas - frozen
Corn Kernels - canned, frozen or fresh
Optional Veggies - turnips, asparagus,
mushrooms, lima beans, etc.
Chicken Stock or Chicken Boullion Cubes
Flour & Water
Salt, Pepper, Paprika & Garlic Powder
Preparation:
Place chicken in a covered pot, add enough water
to barely cover the chicken. Bring to a simmer
and cook until chicken is barely cooked. Drain
and discard water.
Put chicken back into pot.
Add all veggies.
Add Chicken Stock to barely cover ingredients.
Season with Salt, Pepper, Paprika & Garlic
Powder to taste.
Simmer until veggies are tender.
Make a thin paste out of flour and water, and
gradually add to stew, stirring constantly,
until medium thick.
Serve:
Garnish with fresh parsley! Serve with fresh
biscuits or dumplings and a fresh salad.
A single pot, single dish meal that will stick to
your ribs during the cold Winter months.
For Crockpot:
Place pre-boiled chicken, all veggies, chicken
stock & seasoning into crock pot and cook on
LOW for 6-8 hrs. Before serving, turn to HIGH,
add flour mixture and thicken.
mixture
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