Category Archives: Poultry

Chinese Chicken Fried Rice

  By skurtz | 01/23/2012 - 5:49 pm | Eggs, Cheese, Pasta, Rice, Poultry, Recipes
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Chinese Chicken Fried Rice

This is a great way to use leftover rice and chicken. You could also substitute pork for the chicken.

Ingredients

  1. 2 large eggs
  2. 1 tablespoon water
  3. 1 tablespoon butter
  4. 1 tablespoon vegetable oil
  5. 1 large onion chopped
  6. 1 cup frozen peas (or some other green thing - like broccoli)
  7. 2 cups long-grain white rice cooked and cold
  8. 2 tablespoons soy sauce
  9. 1 teaspoon black pepper
  10. 1 cup boneless, skinless chicken breasts cooked and cubed

Instructions

  1. In a small bowl, beat eggs with water. Melt butter in large skillet over medium-low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
  2. Heat oil in same skillet; add onion and saute until soft. Add peas and cook until heated through. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Chicken Francaise

  By skurtz | 01/20/2012 - 2:15 pm | Poultry, Recipes
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Chicken Francaise

Easy. Delicious.

Ingredients

  1. 1 egg, beaten
  2. 1/2 lemon, juiced
  3. 1 cup all-purpose flour
  4. 1 pinch garlic powder
  5. 1 pinch paprika
  6. 6 skinless, boneless chicken breast halves
  7. 2 tablespoons butter
  8. 1 (14.5 ounce) can chicken broth
  9. 1 lemon, juiced
  10. 6 slices lemon, for garnish
  11. 2 sprigs fresh parsley, for garnish

Instructions

  1. In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon. In another shallow dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture.
  2. Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side.
  3. In a medium bowl, mix together broth and juice of 1 lemon, and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.

Cranberry Chicken

  By skurtz | 11/15/2011 - 8:25 pm | Poultry, Recipes
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Cranberry Chicken

Next time I might try something else in place of the dressing - like a can of soup.

Ingredients

  1. 1 can whole berry cranberry sauce
  2. 1 packet dried onion soup mix
  3. 1 cup Thousand Island dressing
  4. 2 teaspoons garlic, minced
  5. 2 pounds boneless, skinless chicken breast

Instructions

  1. Place ingredients in a slow cooker. Cook on high 3-4 hours or low 5-6 hours or until chicken is tender. Serve over rice, if desired.

Chicken Broccoli Alfredo

  By skurtz | 09/23/2011 - 10:26 pm | Cooking, Eggs, Cheese, Pasta, Rice, Poultry, Recipes
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Chicken Broccoli Alfredo

I love trying to make all kinds of things from scratch, but I am not ashamed to break out a can of Campbell's cream of whatever soup every now and again. After all, it is mmmm...good.

Ingredients

  1. 1 pound pasta
  2. 2 cups broccoli florets
  3. 1 - 2 pounds boneless chicken breast cut into 1-in pieces
  4. 2 cans condensed cream of mushroom soup
  5. 1 cup milk
  6. 1 cup Parmesan cheese
  7. 1 teaspoon black pepper

Instructions

  1. Cook pasta per package directions. Add broccoli florets for the last four minutes. Drain.
  2. Melt butter in a large skillet. Season chicken with garlic powder and saute in butter until cooked through.
  3. Add soup, milk, cheese and pepper to chicken. Stir and heat until bubbling.
  4. Combine pasta-broccoli mixture and sauce and mix well.

Chicken Crock Pot Pie

  By skurtz | 08/17/2011 - 4:45 pm | Cooking, Poultry, Recipes
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Chicken Crock Pot Pie

Sometimes real chicken pot pie is not going to happen. Its a lot of work. Sometimes, even if the work is already done and your chicken pot pies are just hanging out in the freezer waiting on you, its August and its just too hot to turn on an oven for 60 minutes. For those sometimes, there is Chicken Crock Pot Pie.

Ingredients

  1. 1 pound boneless, skinless chicken breasts cubed
  2. 2 cans condensed cream of chicken soup
  3. 1 can milk measure in empty soup can
  4. 1 cup baby carrots chunked
  5. 1 cup celery chopped
  6. seasonings whatever you like
  7. 1 package frozen peas & pearl onions
  8. 1 package egg noodles cooked and lightly buttered

Instructions

  1. Place everything except the frozen peas and onions in the crock pot.
  2. Cook for 6 hours on low.
  3. Add frozen peas and onions. Cook for another 10 minutes or so.
  4. Serve with bread or buttered noodles or biscuits or the carb of your choice.

Jambalaya Go Pats

  By skurtz | 01/21/1997 - 3:38 pm | Cooking, Eggs, Cheese, Pasta, Rice, Meats, Poultry, Recipes
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Jambalaya Go Pats

Super Bowl XXXI was in New Orleans and the Pats played. The Commonwealth Market showed their support for the hometown team by posting a sign that said, "Jambalaya Go Pats"

Ingredients

  1. 3/4 pound andouille sausage sliced about 1/4-inch thick
  2. 2 tablespoons vegetable oil
  3. 3/4 pound boneless, skinless chicken thighs cut into 1½-inch chunks
  4. 3/4 pound boneless, skinless chicken breasts cut into 1½-inch chunks
  5. 1/2 teaspoon cayenne pepper
  6. 2 stalks celery
  7. 2 medium onion chopped
  8. 2 green bell peppers chopped
  9. 3 clove garlic crushed
  10. 1 teaspoon dried thyme
  11. 1 teaspoon dried marjoram
  12. 1 1/2 cups long-grain white rice
  13. 2 cups chicken broth
  14. 30 ounce diced tomatoes
  15. salt
  16. black pepper
  17. 1/4 teaspoon Tabasco sauce
  18. 1/2 cup scallions thinly sliced

Instructions

  1. In a large frying pan or Dutch oven, cook sausage in ½ tablespoon of oil over medium-high heat, turning, until lightly browned, about five minutes. With a slotted spoon, transfer sausage to a bowl.
  2. Add remaining 1½ tablespoons oil to pan. Sprinkle chicken thigh and breast pieces with cayenne and fry in two batches, turning once or twice, until golden outside and white throughout, about 5 minutes per batch. Transfer to bowl with sausage.
  3. Add celery, onions, and bell peppers to drippings in pan, reduce heat to medium, and cook, stirring often, until vegetables are softened, about 5 minutes. Add garlic, thyme, and marjoram and cook 1 to 2 minutes. Add rice and stir to coat grains with oil. Spoon vegetables and rice into shallow 3-quart baking dish. Cover with foil. (Recipe can be prepared a day ahead to this point. Refrigerate chicken-sausage mixture and rice and vegetable mixture separately. Return to room temperature before cooking.)
  4. Preheat oven to 350°F. Stir broth and 1 cup of water into rice mixture. Cover with foil. Bake 35 minutes. Arrange chicken and sausage and drained tomatoes over rice. If rice seems dry, add up to ½ cup reserved tomato juice or water to the dish. Cover with foil and bake until heated through, about 15 minutes longer.
  5. Season with salt, pepper, and Tabasco, stirring gently to mix. Sprinkle scallions on top. Serve directly from baking dish.