17 minute read
Poultry
Cheesy Chicken
From the kitchen of Michelle Manning
Ingredients:
4 chicken breasts 1 can of Cream of Chicken soup 1 pat of butter ½ cup mayonnaise 2 cups cheddar cheese, shredded ½ tsp curry powder ½ tsp lemon juice 1 egg, beaten ½ cup bread crumbs
Directions:
Cut chicken breast in half.
Dip each chicken breast in egg and bread crumbs.
Put pat of butter in the middle of each chicken breast.
Cover with cream of chicken soup, mayonnaise, curry powder and lemon juice. Bake at 350°F in a covered casserole dish for 1 1/2 hours.
Take chicken out of oven and cover with cheddar cheese.
Bake until cheese melts.
5 Ingredient Roast Turkey
(Less than 15 pounds)
From the kitchen of Chef Annabel Cohen
Ingredients:
1 whole turkey (I always allot at least one lb of turkey per person and often 1 ½ lbs) ½ cup olive oil Kosher salt to taste Fresh ground black pepper to taste 6 cups chicken broth
Directions:
Preheat oven to 325°F. Remove all the racks from the oven except the bottom. Remove the turkey neck and giblets (in the cavity and “rear” of turkey) and place the turkey, breast side up, on a rack in the roasting pan (if you have one). You may also make a “ring” of foil and cook the turkey in large disposable roasting pan. Place the neck bone into the pan as well. Save the giblets for another use or throw them in the pan as well (take them out of the bag!). Rub the skin with oil and season well with salt and pepper (as you baste, the seasoning will drip in the pan juices). Place turkey in the oven and pour 2 cups chicken broth into the bottom of the roasting pan. Cook for 30-minutes and baste with pan juices. As the juices evaporate, add more broth. Cook for 1 ½ hours. Cover the turkey loosely with oil. Continue cooking until done.
5 Ingredient Roast Turkey Continued
From the kitchen of Chef Annabel Cohen
Ingredients: Directions:
NOTE: Total cooking time is 15-minutes per pound (don’t worry if the pop-up time does not pop up), Roast until the meaty part of the thigh reads 165°F. If you don’t have a thermometer, as long as you cook the turkey 15-minutes per pound, you should be good. Let the turkey cool in the roasting pan for at least an hour before putting on a serving platter or carving on a cutting board. (NOTE: The turkey will continue to cook (residual heat) as it cools.
To make a quick gravy, pour all the pan juices into a saucepan (ladle or spoon off or separate some of the oil that floats to the top — not all). Make a “slurry” of flour and water or white wine (¼ cup flour, ½ cup water or wine). Heat the drippings (you should have plenty) over medium heat until it begins to boil. Whisk in the flour mixture and cook, whisking often, until the gravy has a silky (not thick) texture. Adjust salt and pepper to taste.
Greek Chicken
From the kitchen of Deborah Rothbart
Ingredients:
6 pieces of chicken ½ cup olive oil 3 Tbs lemon juice 1 Tbs oregano 1 Tbs paprika 1 tsp pepper
Directions:
Combine all ingredients and coat chicken. Leave at room temperature for 1 hour. Bake uncovered.
North African Chicken with Couscous
From the kitchen of Debbie Feit
I found this in a parenting magazine way too many years ago. I used to make this often, it was super flavorful and even with all the spices, my kids loved it. Ingredients: Directions:
2 cups dry couscous 1 bunch flat leaf parsley, rinsed and chopped 2 tsp lemon juice Salt and pepper, to taste 2 tsp olive oil 3 cloves garlic 1 large carrot, peeled and sliced in half-moons 1 cup raisins 18 oz boneless, skinless chicken breast, cut into 1” cubes 1/8 tsp curry powder 1/8 tsp ground coriander 1/8 tsp turmeric 1/8 tsp paprika 12 canned tomatoes, crushed and drained 1 cup chicken stock Boil 2 cups of lightly salted water. Stir in couscous and cover for 2 minutes.
Remove from heat and let stand for 5 minutes. Sprinkle in parsley to taste, the lemon juice, salt and pepper. Fluff with a fork and set aside.
Cover the bottom of a large saucepan with olive oil and sauté garlic until it is slightly brown. Add carrots, raisins and parsley to taste, and cook until softened.
Add chicken and brown all sides over high heat. Add salt, pepper, curry, coriander, turmeric, paprika, tomatoes and stock. Bring the mixture to a boil, then reduce to a simmer.
Add the rest of the parsley and check seasoning when chicken is cooked.
Ingredients: Za’atar & Hibiscus Roasted Chicken
From the kitchen of Hunny the Chef Directions:
8 chicken thighs and legs (can be made with chicken breast) Salt and black pepper Marinade: 2 tsp garlic, minced 1 large shallot, julienne 1 lemon sliced 3 Tbs olive oil 2 Tbs za’atar 1 ½ tsp hibiscus powder or sumac 1 cinnamon stick, broken in half ¼ cup silan or honey 1 cup chicken stock Garnish: parsley, mint, chopped pistachios, pomegranate seeds Generously season chicken with salt and pepper. Combine all the marinade ingredients in a large ziplock bag. Add the chicken and marinate for at least 6-24 hours. Preheat the oven to 375°F.
Place the chicken and marinade on a large pan or cookie sheet. Pour chicken stock over the chicken.
Roast in the oven for approximately 45 minutes, basting every 20 minutes, until the skin is golden brown and the center of chicken registers 165°F. Remove from the oven. Garnish with fresh parsley, mint, chopped pistachios, and pomegranate seeds.
ROASTED ZA’ATAR CHICKEN
From the kitchen of Nacha Leaf
This recipe is kosher, dairy-free and gluten free. This is a basic roasted chicken with suggested spices, all of which can be used to suit personal taste and preference.
Ingredients: Directions:
Cut-up chicken, white meat or dark meat Lemon juice Slices of onions
Suggested spices: Za’atar (Za’atar is a middle eastern/ Israeli spice blend that can be found in many grocery stores and on Amazon.) Garlic powder or minced garlic Optional additional spices: Curry powder or Cumin Smoked paprika Place chicken in a baking pan and spray chicken liberally with olive oil. Pour freshly-squeezed lemon juice over the chicken.
Top chicken with freshly-ground black pepper, all spices and slices of onion. Cover the baking pan with foil and roast until done, but not over-cooked.
The chicken will be moist and flavorful, as well as simple and healthy! Bake on 375°F until chicken is done.
Easy Crock-Pot Chicken Tacos
From the kitchen of Melissa Pletcher
Ingredients:
1 1/2 lbs, boneless, skinless chicken breasts 1 (1.25 oz) packet low-sodium taco seasoning (or 2 Tbs homemade taco seasoning, recipe on next page) 1 16 oz jar of salsa Taco shells or tortillas
Optional additions: pinto, black or garbanzo beans.
Optional toppings: shredded lettuce, chopped tomatoes, shredded cheese, guacamole, sour cream, hot sauce
Directions:
Place chicken in bottom of slow cooker
Mix taco season and salsa and pour over chicken.
Cook on low for 6-8 hours or high for 4 hours. (*add optional beans one hour before done*) Just before serving, use forks to shred chicken.
Stir to distribute salsa evenly. Serve immediately with optional toppings.
Homemade Taco Seasoning
From the kitchen of Melissa Pletcher
Ingredients:
4 Tbs chili powder 2 Tbs cumin 1 Tbs paprika 1 Tbs salt 1 tsp garlic powder 1 tsp dried onion 1 tsp oregano 1 Tbs cornstarch (optional)
Directions:
Mix all ingredients together.
Pulled Chicken Tacos
From the kitchen of Julie Ohana
Ingredients:
4-6 skinless boneless chicken breasts 2 Tbs vegetable oil 1 Tbs chili powder 1 Tbs cumin 1 Tbs paprika 1 Tbs garlic powder 1 Tbs onion powder 1 Tbs brown sugar 1 Tbs kosher salt 1 tsp black pepper
Directions:
Combine chili powder, paprika, garlic powder, onion powder, sugar, salt and pepper in a small bowl. Mix until combined.
Toss chicken breasts in the oil and all of the spice mixture. Place in a roasting pan and cover with aluminum foil. Bake at 375°F for about 90-120 minutes.
Check halfway through and turn chicken pieces over. Remove from the oven. Using two forks, pull the chicken apart to shred it. Mix well in the juices so it remains moist. Serve with your taco shell of choice, or on top of a salad. Serves 6-8 people. Suggestion: Quadruple the spice mixture and then you can store it in a jar in your pantry. Will keep for several months.
Chicken Cacciatore
From the kitchen of Lynn Breuer
Ingredients: Directions:
12 boneless/skinless chicken thighs 1 red pepper 1 large onion 1 Tbs Italian seasoning 2 Tbs olive oil 1 14 oz can diced tomatoes 1 lb mushrooms 3 garlic cloves Tomato paste ½ cup chicken stock ½ cup white wine Salt & pepper Cut chicken into quarters, season with salt and pepper and brown on both sides in olive oil then remove from pan. Saute onion, garlic and pepper in olive oil until tender. Add tomatoes, stock, Italian seasoning and mushrooms. Put chicken back in pan along with white wine and tomato paste. Cook until chicken is tender. Freezes very well in sauce.
Chicken Satay
From the kitchen of Sarit Flascher
Ingredients:
2 Tbs canola or safflower oil, 2 turns of the pan 1 1/2 to 1 3/4 lbs chicken breast tenders, 2 pkgs, sliced on an angle into bite-size pieces 3 cloves garlic, crushed 1 medium yellow skinned onion, sliced 1 red bell pepper, seeded, quartered and sliced 2 medium carrots cut into matchsticks 6 scallions, cut on an angle into 2 inch pieces 1 cup snow peas, a couple of handfuls 2 to 3 Tbs chopped cilantro leaves, and/or parsley, and/ or basil leaves
Directions:
Stir Fry: Heat a large nonstick skillet over high heat.
Add chicken, garlic and onion, stir-fry for 3 minutes.
Add remaining veggies and stir-fry for 5 minutes more. OR- I grill all vegetables in summer (coated with vegetable oil mixed with garlic pepper, salt, and the herbs.)
Chicken Satay continued
From the kitchen of Sarit Flascher
Ingredients:
Satay Sauce: 4 rounded Tbs chunky peanut butter 3 Tbs dark soy, Tamari 3 Tbs honey 1 inch ginger root, peeled and minced 1 clove garlic, crushed 1 tsp crushed red pepper flakes 1/2 orange, juiced Rice: 3 3/4 cups water 2 oranges, zested 2 cups jasmine rice, rinsed
Directions:
Satay Sauce: Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined.
Rice: Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce heat to simmer.
Cook rice until tender, 18 minutes. Fluff with fork.
Transfer the chicken and vegetables stir-fry to a platter and pour sauce evenly over the chicken and vegetables. Serve jasmine rice in a separate dish.
Chicken Marbella
From the kitchen of Rina Sabes
From The Silver Palates. This recipe is delicious. I tend to double or triple the garlic and prunes it calls for. Use whatever chicken, white meat it may be a bit drier. Ingredients: Directions:
½ cup olive oil ½ cup red wine vinegar 1 cup pitted prunes ½ cup pitted Spanish green olives ½ cup capers, with a bit of juice 6 bay leaves 1 head of garlic, peeled and puréed ½ cup fresh oregano, chopped, or 1/4 cup dried oregano 2 tsp of salt ¼ teaspoon freshly ground pepper 2 chickens, 3 1/2 to 4 lbs each, quartered 1 cup dry white wine 1 cup brown sugar 2 Tbs finely chopped flat-leaf parsley In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt and pepper. Add the chicken pieces and turn to coat. Refrigerate overnight. Preheat the oven to 350°F.
Arrange the chicken in a single layer in a shallow roasting pan; spoon the marinade over it evenly. Pour in the wine and sprinkle the chicken with the brown sugar. Bake until the thigh pieces yield clear yellow juice when pricked with a fork, 50 to 60 minutes, basting two or three times with the pan juices once the chicken begins to brown. (When basting, do not brush off the sugar. If the chicken browns too quickly, cover lightly with foil.) Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers; keep warm. Place the roasting pan over medium heat and bring the pan juices to a boil. Reduce to about 1/2 cup. Strain into a heatproof bowl, add the parsley and pour over the chicken.
Kosher Chicken a la Coke
From the kitchen of Becky Eizen
Ingredients:
1 cup chopped celery 1 cup chopped onion 1 cup ketchup 1 tsp salt 1 tsp chili powder 1 – 3lb fryer chicken cut into serving pieces Salt and pepper Flour 2 cups cola
Directions:
Mix together the chopped celery, onion, salt and chili powder. Place in a deep baking dish or a 9x13x2 baking pan. Sprinkle chicken pieces with salt and pepper, then dredge in flour. Place chicken in dish and pour coke over everything. Bake in preheated oven at 350°F for 1 hour or until chicken is well done; turning the chicken halfway through cooking time. Serves 4-5.
From the kitchen of Risa Berris
Ingredients:
Ingredients for Cabbage: 1 lb boneless chicken breast or tofu ½ cup crushed peanuts (if salted, reduce or omit salt from seasonings) 3-4 red peppers (fresh or dried) ¼ head round cabbage 2-3 Tbs chopped green onions 1 Tbs finely chopped fresh ginger 1 Tbs finely chopped garlic 1 Tbs hot bean sauce Oil for cooking
Directions:
Cut chicken or tofu into small ½ to ¾ inch pieces. Make the marinade by mixing the cornstarch with rice wine or sherry and soy sauce. Add salt. Mix with chicken or tofu for at least 15 minutes.
Crush or chop the peanuts. They should be about the size of grains of rice. Cut peppers into slivers and set aside with peanuts. Finely chop the ginger and garlic. Coarsely chop the green onion. Core the cabbage and cut into 1-inch by 1 inch pieces. Mix the seasonings. Heat 6 Tbs oil in a wok or large frying pan until very hot. Add cabbage and a pinch of salt and stir fry very quickly. When cabbage starts to soften and look slightly cooked, remove cabbage and drain.
From the kitchen of Risa Berris
Ingredients:
Marinade: 1 Tbs cornstarch 1 Tbs rice wine or dry sherry 1 Tbs soy sauce ½ tsp salt Ingredients for Seasonings: 1 Tbs cornstarch 1 Tbs rice wine or dry sherry 2 Tbs soy sauce 1 1/2-2 tsp salt (reduce or omit if salted peanuts are used) 1 tsp vinegar 1 tsp sugar 2 tsp sesame oil
Directions:
Arrange the cabbage on both ends of a serving platter leaving a space in the center.
Heat 4-5 Tbs oil in a wok or large frying pan until very hot. Add the chicken or tofu pieces and cook quickly. You can use more oil if needed and drain later or cook in portions. When the chicken is white, add ginger, garlic, green onions, peanuts and red pepper. Stir briefly and add the bean sauce. Cook, stirring until the hot bean sauce is well distributed, about 10-15 seconds.
Stir seasonings and add to wok. Cook a few more seconds, stirring, then remove the contents to the center of the platter between the piles of cabbage. Serve hot.
Slow-cooker honey garlic chicken and veggies
From the kitchen of Lindsay Leder
Ingredients: Directions:
8 bone-in, skin-on chicken thighs (I use skinless breasts) 16 oz baby red potatoes, halved 16 oz baby carrots 16 oz green beans, trimmed 2 Tbs chopped fresh parsley leaves Sauce 1/2 cup reduced sodium soy sauce (can use gluten free) 1/2 cup honey 1/4 cup ketchup 2 cloves garlic, minced 1 tsp dried basil 1/2 tsp dried oregano 1/4 tsp crushed red pepper flakes (optional) 1/4 tsp ground black pepper In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper. Place chicken, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time. I like to shred the chicken breasts and put them back in the sauce for another 30 minutes.
Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.
Chicken Marsala
From the kitchen of Bentzion Belen
¼ cup flour ½ tsp salt ¼ tsp black pepper ½ tsp oregano 4 skinless, boneless chicken breasts 4 Tbs margarine 4 Tbs olive Oil 1 cup sliced mushrooms ½ cup Marsala wine ¼ cup cooking sherry
Ingredients: Directions:
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken in flour mixture.
In large skillet melt margarine in oil over medium heat.
Place chicken in pan and lightly brown. Turn over chicken pieces and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken for 10 min turning once, until no longer pink and sauces run clear.
Enjoy!!!
Gluten Free Ground Chicken Fried Rice
From the kitchen of Lynn Breuer
Ingredients:
1 lb of diced carrots, celery and onion (often called Mirepoix if purchased precut) 1 lb ground chicken 2 eggs Minced garlic Onion powder Garlic powder Salt Pepper Vegeta Seasoning Rice or quinoa
Directions:
Sauté 1 lb of cut up vegetables in a little olive oil.
Season with a lot of onion powder, some garlic powder, pepper, 1 heaping Tbs of Vegeta, 1 tsp of minced garlic and a little salt.
When the carrots are tender add 1 lb ground chicken. Season the same as the veggies except do not add more minced garlic. Break up the chicken and cook until done. In a separate pan scramble 2 eggs, break them up into small pieces and add to chicken and vegetables. May add rice or eat as is.
Slow Cooker Turkey Quinoa Chili with Sweet Potatoes and Black Beans
From the kitchen of Wendy Eisenshtadt
Ingredients: Directions:
1 Tbs virgin olive oil 1 lb lean ground turkey 1 large yellow onion, chopped 1 tsp Kosher salt 1 tsp garlic powder ½ tsp ground pepper 1 Tbs chili powder 2 tsp chipotle chili pepper 2 tsp cumin 3 small sweet potatoes (or 2 large), peeled and diced 1 cup uncooked quinoa 1 28 oz can crushed tomatoes 1 15 oz can black beans, rinsed and drained 1 12 oz can dark beer or substitute additional chicken stock 2-3 cups low sodium chicken stock Heat oil in large skillet or Dutch oven over medium high heat. Add turkey, onion, salt, garlic powder and black pepper. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink (about 5 min.). Stir in chili powder, chipotle chili pepper and cumin. Transfer to bottom of large slow cooker
To the slow cooker, add sweet potato, quinoa, beer, 2 cups chicken stock, tomatoes and beans. Cover and cook on high for 3-4 hours or low 5-6 hours, until potatoes are tender. Stir in additional chicken stock if chili is too thick for your liking (I add about ½ cup extra).
Serve with toppings of your choice like Cilantro, avocado, shredded cheese, tortilla chips, sour cream or Greek yogurt.
Zucchini Pizza Casserole
From the kitchen of Lindsay Leder
Ingredients:
2 medium zucchini, shredded 2 egg whites 1/2 cup Parmesan cheese 1 1/2 cups shredded Mozzarella cheese, divided 1 1/4 lbs ground turkey (lean) 1 cup marinara sauce 1 Tbs minced onion 1/2 tsp Italian seasoning 1/2 tsp garlic powder 1/4 tsp salt Turkey pepperoni (Optional)
Directions:
Place zucchini om strainer, sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture. Combine zucchini with egg whites, Parmesan, garlic powder, Italian seasoning, and half of the mozzarella and press into a 13x9 baking dish. Bake uncovered, at 400°F for 20 minutes. Meanwhile, cook turkey and dried minced onions over medium heat until no longer pink; drain. Add marinara and spoon over zucchini mixture when out of the oven.
Sprinkle with remaining cheese, top with pepperoni, if you want, and bake 15-20 minutes longer.
