Category: Poultry

Categories
Chicken Slow Cooker

Chicken Breasts

6-12 chicken breasts (use as many as you want)
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Place the chicken breasts in the crock pot, Mix water and spices together and pour over the chicken.  Cook on the low setting for 8-10 hours.  Remove chicken breasts, shred or pull the meat from bones, removing skin (it should all fall off easily at this point anyway!).  Place meat in individual freezer bags or containers and freeze until needed for recipes.  Defrost and add to any recipes that call for cooked chicken.
Great for casseroles, quesadillas, pizzas, burritos, pastas, soups, etc. or heat with BBQ sauce for hot barbecue chicken sandwiches.
Tip: Use the juices that are left from cooking the chicken to make broth afterwards.
Categories
Chicken Italian Sandwiches

Chicken Parm Sandwiches

1 loaf of Italian or French Bread
3/4 pound fried or oven-baked chicken tenders
1 cup of marinara sauce
1 cup of shredded mozzarella cheese
Dried Italian seasoning
Garlic powder
Butter.
Slice the bread in half. Spread the butter on it. Sprinkle with garlic powder. Toast it slightly in the oven & remove. Heat the marinara up in the microwave for a minute. Place tenders in the bread. Top with the warm marinara, and mozzarella cheese. Place under the broiler until the cheese is melted.
Categories
Beef Chicken Pork Sauces

Sharon’s Marinades

olive oil

balsamic vinegar
liquid smoke

wine 
everglades seasoning
garlic, minced
salt
pepper
Pour a little of each ingredient into a zip-lock bag.  Add meat of your choice, remove air from bag and seal.  Marinate for at least a few hours to overnight in refrigerator.
*For oriental seasoned meat, omit liquid smoke and add Hoisin Sauce ( 2 Tbs), Lime Juice, sliced ginger.
*For Italian seasoned meat, omit liquid smoke and add
Oregano and Basil.  ( if you have dipping seasonings, add that)
*For Mexican seasoned meat, use the liquid smoke, add lime juice, cilantro, cumin powder, chili powder.
Categories
Beef Chicken Pork

Gravy

2 tablespoons meat pan drippings, from roasting or frying pork, poultry or beef 
2 tablespoons flour  
3 cups broth, milk or water
salt and pepper, to taste
After cooking meat, remove all fat except for 2 tablespoons.  Whisk in flour, scraping the bottom of the pan for the baked on goodness.  Slowly whisk in the liquid and simmer until thick.  Season to taste.
Variation:
Combine flour and liquid together until no lumps of flour are visible, then pour into the heated oil.  Whisk while simmering until thickened.  Season to taste.
 8  Servings
Categories
Soups Turkey

Turkey Tortilla Soup

1  pound turkey, cooked, cubed 
1 celery stalk, diced
1/2 cup onions, chopped
1/2 cup carrots, chopped
salt and pepper
4 cups water
1 (15 oz.) can cream of mushroom soup
1 teaspoon poultry seasoning
6 flour tortillas, (8″) cut into 3 inch pieces
1/2 cup frozen petite peas
Boil turkey, celery, onion, carrot, salt and pepper in water.  Add soup and poultry seasoning.  Bring to a boil.  Add tortilla pieces and frozen peas.  Cook for 2 minutes.  Turn off heat; cover and let stand 5 to 10 minutes before serving.  Great make ahead dish to be reheated.
*You may use your choice of cream soups.  Cream of chicken and cream of celery are also excellent choices.
6  Servings
Categories
Soups Turkey

Homemade Turkey Stock

3 pounds turkey wings
Turkey neck and giblets, but not the liver (optional)
2 Tbsp vegetable oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery rib, with leaves, chopped
6 parsley sprigs
1/2 tsp dried thyme
1/4 tsp whole black peppercorn
1 dried bay leaf
Preheat the oven to 425ºF. Using a heavy cleaver or large knife, chop the wings between the joints. If using the neck, chop it up, too. (If necessary, ask the butcher to do this for you.) Using a sharp knife, trim away any membranes from the giblets.
Spread the turkey pieces in a very large roasting pan. Roast, stirring occasionally, until the turkey pieces are deeply browned, about 1 hour.
Meanwhile, heat the oil in a large stockpot over medium heat. Add the onion, carrot and celery and cover. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Stir in 10 cups of cold water, bring to a boil and let simmer, covered, while the turkey roasts.
Add the turkey pieces to the vegetables and water, increase the heat to high and bring stock to a boil, skimming off any foam that rises to the surface. Meanwhile, place the roasting pan over two burners on high heat and add 2 cups of cold water. Bring to a boil, scraping up the browned bits in the pan. Pour into the pot.
Add the parsley, thyme, peppercorns and bay leaf. Reduce the heat to low and simmer, uncovered, for 3 hours.
Strain the stock through a colander into a large bowl; discard the solids. Place the bowl in a larger bowl or roasting pan of iced water and cool to room temperature. Cover and refrigerate until chilled, at least 6 hours and preferably overnight. Scrape off the solidified fat on the surface before using the stock. Reheat in a saucepan over medium heat as needed.
Small-Batch Turkey Stock
 A smaller amount of stock can be prepared with just the turkey neck and giblets, and boosted with canned poultry broth. Look for turkey stock at your market, as it is often seasonally available. In a large stockpot, brown the neck and giblets from 1 turkey in 1 Tbsp vegetable oil, about 10 minutes. Add 1 small onion, 1 small carrot and 1 small celery rib, all chopped, cover, and cook until softened, about 10 minutes. Add 1 quart water and four 13 3/4-ounce cans turkey broth or reduced-sodium chicken broth and bring to a simmer. Add 4 parsley sprigs, 1/4 tsp thyme, 6 peppercorns and 1 small bay leaf. Simmer for 2 1/2 to 3 hours. Makes about 2 1/2 quarts.

Categories
Chicken Soups

Grandma’s Chicken Noodle Soup

Stock:
1 lb dark chicken meat, skin on
1/2 lb chicken breast, skin on
5 cups water
1 small onion, quartered
1 carrot, peeled,cut in 5 pieces
1 stalk celery, cut in 5 pieces
1/8 cup parsley stems, reserve sprigs
2 whole peppercorns
2 whole cloves
1/2 tablespoon fresh thyme, minced or 1/2 teaspoon dried thyme leaves
Noodles:
1 1/2 cups flour
2 eggs
2 teaspoons olive oil
2 teaspoons water
2 tablespoons fresh oregano, minced or 1 teaspoon dried oregano
2 tablespoons parmesan cheese
1/2 teaspoon salt
Soup:
2 cups canned best quality low sodium chicken broth or homemade chicken stock
1 carrot, peeled,sliced very thinly
1/4 cup frozen peas, thawed
1 tablespoon parsley sprig, minced
2 tablespoons freshly grated parmesan cheese
generous grinding pepper
salt
Stock: Cut away any obvious fat from chicken and place only dark meat chicken parts in Dutch oven or stockpot; add water, onion, carrot, celery, parsley stems, peppercorns and cloves.  Bring to boil, skim off foam at top and then add thyme; reduce heat to simmer; simmer 20 minutes and then add chicken breast; simmer another 25 minutes until chicken is tender.
Remove the chicken but continue to simmer broth; as soon as chicken is cool enough to handle, remove meat from bones and return bones to broth; simmer another 20 minutes.
Noodles: While the chicken and stock are simmering, make the noodles; in a food processor, process flour, eggs, oil, water, oregano, cheese and salt 45-60 seconds to mix and knead the pasta; (if making the pasta by hand, place flour on work surface and make a well in the center; add the other ingredients to the well and mix with hands to form dough; knead on floured surface for 10 minutes); cover dough and let rest 10-20 minutes.
Divide dough in half and roll each as thinly as possible to a 14″ square; trim the edges to make somewhat straight; lightly flour the surface of the dough; roll each square loosely, as for a jelly roll; cut each roll with sharp knife into 1/4″ slices; shake slices open.
Lay half of the noodles flat in a loose, overlapping mound; cut into 2″ lengths and spread them out to dry for about 15 minutes; lay the other half of the noodles out flat to dry or drape on pasta dryer; when noodles are somewhat dry and do not stick together, roll in several loose circles of a few noodles each and seal in platic bag in a single layer; use in another dish of your choice within 2-3 days.
Soup: Strain broth and return to pot; add stock and bring to a boil; add carrots and cook 2 minutes; add peas and noodles and cook another 2 minutes; add chicken, parsley, parmesan and salt and pepper to taste.
Categories
Chicken Soups

Chicken Noodle Soup

1  tablespoon olive oil
3   carrots, cut into 1/4-inch dice
2  medium onions, diced
2  ribs celery, cut into 1/4-inch dice
10  cups homemade or canned chicken broth
1-3/4  teaspoons salt
1/4  teaspoon thyme
2-1/2  to 3 cups diced, cooked chicken 
2  cups cooked egg noodles
Heat oil in Dutch oven over medium heat. Add carrots, onions and celery and cook 4 to 5 minutes, until softened.  Add broth, salt and thyme. Bring to boil. Reduce heat to low and simmer 25 minutes. Stir in chicken pieces and cook 5 minutes. Add egg noodles and cook until heated through. 
Makes 6 servings.  
Categories
Chicken Dressings Salads

Mandarin Orange Sesame Dressing

1/3 cup orange marmalade
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 cup white vinegar
2/3 cup vegetable oil
2 tablespoons soy sauce
3 tablespoons sesame oil
2 tablespoons honey
1/4 cup mandarin orange section, chopped
mixed greens
grilled chicken breast
Measure the marmalade, cayenne pepper, ginger, garlic powder, vinegar, oil, soy sauce, sesame oil and honey into a blender container.  Cover and blend on medium speed for 30 to 45 seconds. Then transfer to a small bowl and add the chopped orange sections. Stir to mix, cover and refrigerate for up to 3 days. Serve on a bed of mixed greens, topped by sliced grilled chicken breasts.
4  Servings
Categories
Chicken Salads

Grilled Chicken Caribbean Salad

4     boneless chicken breasts 
1/2   cup teriyaki sauce
4     cups iceberg lettuce, chopped
4     cups green leaf lettuce, chopped
1     cup red cabbage, chopped
1     4 oz. can pineapple, chunks in juice, drained
10    tortilla chips
Pico De Gallo
Honey Lime Dressing

Marinate chicken in teriyaki sauce for at least 2 hours in a ziplock bag.  Preheat grill.  Grill chicken for 4-5 minutes per side until done.  Toss lettuce and cabbage together, then divide into two large individual-serving salad bowls.  Divide Pico de Gallo and pour into two even portions over the greens.  Divide the pineapple, sprinkle on salads.  Break tortilla chips into large chunks and spread half on each salad.  Slice the grilled chicken breasts into thin strips, spread half the strips onto each salad.  Pour the Honey Lime Dressing into two small bowls and serve with the salads.
2  Servings