Category: Poultry

Categories
Sandwiches Turkey

Venetian Panino

8 ounces Gruyere, shredded
2 tablespoons butter, at room temperature
2 tablespoons Dijon mustard
1 garlic clove, chopped
12 ounces sliced turkey
12 slices wheat or sourdough bread, crusts removed
6 tablespoons olive oil

Into a food processor, add the cheese, butter, mustard, and garlic. Blend until the mixture is thick, smooth and spreadable.

Spread the cheese mixture over 1 side of each bread slice. Arrange the turkey slices over the cheese mixture on 6 of the bread slices. Top sandwiches with the remaining bread slices, cheese mixture side down, pressing gently to adhere. Cut the sandwiches in half.

Heat 3 tablespoons of oil in a heavy skillet over medium-low heat. Cook half of the sandwiches until golden brown and heated through, about 4 minutes per side. Transfer to a serving platter and tent with foil to keep them warm. Repeat with remaining 3 tablespoons of oil and sandwiches. Serve immediately.

6  Servings

Categories
Chicken Wraps

Buffalo Chicken Wrap

1 whole wheat tortilla
4 oz cooked diced chicken
1 Tbs Buffalo Wing Sauce
1 Tbs Reduced Fat Blue Cheese Dressing
1 cup shredded lettuce

Mix the chicken with the Buffalo sauce and Blue Cheese dressings, toss in the lettuce.  Warm the tortilla for 20 seconds in microwave. Place the chicken mixture down the middle of the tortilla and roll up.

1  Serving

Categories
Chicken Homemade Mixes

Homemade Coat N’ Bake

1 1/2 cups all-purpose flour
1/3 cup cornmeal
1 tablespoon seasoned salt
2 teaspoons sugar
1 teaspoon dried onion flakes
1 teaspoon paprika
2 cubes chicken bouillon
2 teaspoons salt
1/4 teaspoon celery seeds
1 teaspoon garlic powder
1/4 teaspoon sage
1/2 teaspoon pepper

Mix all ingredients well.  Store in airtight container.

When ready to use, place 1/4 cup coating mix in a plastic bag and add chicken or pork chops one piece at a time, shaking to coat.  Bake 1 hour at 400*F.  A two pound fryer will use about 1/4 cup coating.

Categories
Appetizers Asian Chicken Dips Spinach

Sesame Chicken Dip

2 tablespoons soy sauce
4 teaspoons sesame oil
2 garlic cloves, minced
4 cups shredded cooked chicken breast
3 packages (8 ounces each) reduced-fat cream cheese
8 green onions, thinly sliced
1/2 cup chopped salted peanuts
2 cups chopped fresh baby spinach
1 jar (10 ounces) sweet-and-sour sauce
Sesame rice crackers

In a large resealable plastic bag, combine the soy sauce, sesame oil and garlic; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour.

Spread cream cheese onto a large serving platter; top with chicken mixture. Sprinkle with onions, peanuts and spinach. Drizzle with sweet-and-sour sauce. Cover and refrigerate for at least 2 hours. Serve with crackers.

Yield: 36 servings (1/4 cup each).

Categories
Appetizers Chicken

Peach-Bourbon Wings

1 cup peach preserves
2 tablespoons dark brown sugar, packed
2 cloves garlic, peeled
1/2 teaspoon salt
1/4 cup white vinegar
1/4 cup bourbon whiskey, or rum
2 teaspoons cornstarch, stirred into 1 tablespoon water
4 pounds chicken wings

Heat oven to 450.  Line a 15 x 10 inch jelly-roll pan with nonstick foil.

In a food processor, combine the preserves, brown sugar, garlic and salt.  Process until garlic is finely chopped.  Remove to a small saucepan.  Stir in vinegar and bourbon (or rum).  Bring to a simmer over medium heat.  Cook 5 minutes or until thickened. (You will have about 1 1/2 cups glaze.)

Cut wing tips off and discard; cut wints in half at joint for about 36 pieces total.  Place on prepared pan.  Remove 1/2 cup peach-bourbon glaze and set aside. Brush wings with 1/2 cup glaze.  Roast at 450 for 15 minutes.  Remove pan from oven.  With tongs, turn wings over.  Brush with remaining glaze.  Roast 15 minutes more, until juices run clear.

To crisp skin, increase oven temp. to broil.  Broil wings for 2 to 4 minutes.  Serve with remaining glaze, if desired.

36  Servings

Categories
Appetizers Chicken Dips

Buffalo Chicken Dip

1 package (8 ounces) cream cheese, softened
1 can (10 ounces) chunk white chicken, drained
1/2 cup buffalo wing sauce
1/2 cup ranch salad dressing
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Tortilla chips

Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, buffalo wing sauce and bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Serve warm with tortilla chips. Yield: about 2 cups.

Categories
Appetizers Chicken

Chili’s Shanghai “Wings”

Ginger-Citrus sauce
1 1/4 cups water
1 tablespoon cornstarch
3/4 cup dark brown sugar
1/4 cup soy sauce
2 tablespoons minced fresh ginger
1 teaspoon minced garlic
2 tablespoons lime juice
1 tablespoon lemon juice
1/4 teaspoon crushed red pepper flakes
Wasabi-Ranch dressing
1/2 cup bottled hidden valley ranch salad dressing
2 tablespoons buttermilk or whole milk
1 teaspoon prepared horseradish
1/2 teaspoon wasabi powder
1 drop green food coloring
1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-8 cups vegetable oil (as required by fryer)
Combine flour, salt, peppers and paprika in a medium bowl. In another small bowl, whisk together egg and milk.  Slice each chicken breast into 6 pieces.
Preheat 4 to 8 cups of canola oil (use the amount required by your fryer) in a deep fryer to 375 degrees.
One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.  When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.
As the chicken is resting, make the ginger-citrus sauce by dissolving the corn starch in the water.
Pour the water into a medium saucepan along with the rest of the sauce ingredients and bring the mixture to a boil over medium heat.  When the sauce begins to bubble, reduce heat and simmer for 10 to 15 minutes or until thick.  Remove the sauce from the heat and let it cool a bit.
Make the wasabi-ranch dressing while your ginger-citrus sauce is simmering.  Simply whisk together the ranch dressing, buttermilk, prepared horseradish, powdered wasabi, and green food coloring in a small bowl.  Cover and chill this until the wings are done.
When the chicken has rested and you’re ready to cook, lower the boneless wings into the oil and fry for 5 to 6 minutes or until each piece is browned.  Depending on the size of your fryer, you may want to fry the chicken in batches so that the chicken isn’t too crowded in there.  When chicken pieces are done frying, remove them to a draining rack or a plate lined with a couple paper towels.  When all the chicken is fried, place the pieces into a covered container such as a large jar with a lid.
Pour the ginger-citrus sauce over the chicken in the container, cover it up, and then gently shake everything around until each piece of chicken is coated with sauce.  Pour the chicken onto a plate and serve the dish with wasabi-ranch dressing on the side.

Categories
Appetizers Chicken

Chili’s Boneless Buffalo Wings

1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil
1/4 cup hot sauce (Crystal or Frank’s Louisiana)
1 tablespoon margarine
On the side:
bleu cheese salad dressing (for dipping)
celery ribs
Combine flour, salt, peppers and paprika in a medium bowl.  In another small bowl, whisk together egg and milk.  Slice each chicken breast into 6 pieces.  
Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees.  One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.  When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.  When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.  
As chicken fries, combine the hot sauce and margarine in a small bowl.  Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine.  You can also use a small saucepan for this step.  Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended.  
When chicken pieces are done frying, remove them to a plate lined with a couple paper towels.  Place the chicken pieces into a covered container such as a large jar with a lid.  Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce.  
Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side
 2  Servings
Categories
Casseroles Main Dish Make Ahead Mushrooms Stuffing Turkey

Turkey and Mushroom Casserole

1 can condensed cream of chicken soup
1 can sliced mushrooms
1/4 tsp Worcestershire sauce
1 6-oz can diced chicken or turkey
1/2 cup packaged stuffing mix

Combine 1 can condensed cream of chicken soup, 1 can sliced mushrooms (drained), 1/4 tsp Worcestershire sauce in 1 qt baking dish. Add 1 6-oz can diced chicken or turkey. Sprinkle with 1/2 cup packaged stuffing mix for poultry. Bake at 375 for 25 minutes or until bubbly hot. Or bake in individual serving sized baking dishes for 20 minutes.

Categories
Chicken Italian Pasta

Chicken & Mushroom Fettuccine Ala Vodka

I made this for dinner last night…it was super yummy! It’s a keeper!

8 oz Fettuccine – cooked and drained
2 tbs each butter and olive oil
2 chicken breasts – sliced thin
1/2 pound mushrooms – washed and sliced
4 oz white wine
4 green onions – sliced
2 cloves crushed garlic
garlic powder
salt and pepper
1 jar Vodka Pasta Sauce (or 16 oz homemade)
2 tbs crumbled feta cheese
Parmesan cheese for garnish

In a deep saute’ pan, heat up butter and oil over medium-high heat. Add chicken and cook until no longer pink on the outside. Add the mushrooms, wine, green onions, crushed garlic, garlic powder and salt and pepper to taste. Stir and continue cooking until chicken is done on the inside and mushrooms are soft. Add the jar of pasta sauce and feta cheese. Stir until well blended. Taste and season with more salt, pepper or garlic powder if needed. Heat thoroughly. Serve over cooked fettuccine. Add bread sticks and a salad for a lovely dinner.