Sir Chef

Acquazzurra Indonesian Chicken Madras

Guest — Wed, 19 Sep 2012 08:14:26 +0000

Ingredients:
4 Boneless, skinless chicken breast halves
Vegetable oil
1 tb Curry powder
1 Ripe mango, peeled, pitted and pureed
1/4 c Coconut milk
Salt and pepper
1/3 c Whipping cream
Cooking Instructions:
1. Brown chicken in 2 tablespoons hot oil and transfer to a 400F oven for 10 minutes.
2. Stir curry powder into same skillet and cook 1 minute. Stir in mango puree followed by coconut milk.
3. Season with salt and pepper. Simmer 2 to 3 minutes then stir in cream.
4. Simmer 3 to 5 minutes. Serve mango sauce with chicken.

Albondigas Soup with Turkey

Guest — Wed, 19 Sep 2012 07:57:05 +0000

Ingredients:
———————————SOUP BASE———————————
64 oz Chicken Broth
16 oz Water
1 ts Parsley
2 Bay Leaf
1 ts Basil
1 ts Cajun Seasoning
1 tb Gebhardt’s Chili Powder
1 ts Coriander
3 Cloves Garlic; Minced
2 Chicken Bouillon Cube
4 md Carrot; Chopped
1 md Onion; Chopped
1 tb Minced Dry Onions
4 md Potato; Diced, unpeeled
1/3 bn Cilantro; Tops Only, Chopped
2 Whole Tomatoes; Chopped
1 cn (14 1/2 Oz) Merxican Stewed Tomatoes
———————————MEATBALLS———————————
3 Whole Eggs
2 lb Ground Turkey
1/3 c Uncooked Rice
1 ts Garlic Powder
Cooking Instructions:
1. In a large pot, combine broth, water & next 12 ingredients.(Parsley through potatoes.) Bring to boil, simmer 40 minutes.
2. To make meatballs, combine turkey, eggs, rice & garlic powder, then shape into 1 inch balls.
3. Add meat balls, one at a time, to boiling broth. Boil for 30 minutes after last ball has been dropped in broth.
4. Add tomatoes, cilantro and additional seasoning if necessary. Simmer 8-10 minutes. 5. Salt & pepper to taste.

All-In-One Chicken

Guest — Wed, 19 Sep 2012 07:50:16 +0000

Ingredients:
2 md Potatoes
2 md Carrots
1 md Onion
1 lb Boneless skinless chicken breasts
1/2 c Dry white wine; vermouth, beer or chicken stock
1 Bay leaf; broken in half
10 oz Frozen green beans
Cooking Instructions:
1. Preheat oven to 350 F. Wash the potatoes but do not peel. Cut in quarters. Wash carrots and cut into 2 inch chunks.
2. Peel onion and cut into wedges. In an ungreased 8×12″ or 9×13″ baking dish, arrange the chicken, potatoes, carrots and onion.
3. Pour the wine or other liquid over the chicken. Add the bay leaf. Cover baking dish with foil.
4. Bake the chicken for 1 hour. Uncover the chicken and add the green beans.
5. Continue baking for 10-15 minutes or until the chicken is thoroughly cooked and vegetables are tender. Makes 4 servings.

Almond Grape Chicken Salad

Guest — Wed, 19 Sep 2012 07:41:55 +0000

Ingredients:
2 lb Boneless skinless chicken breasts; cooked
1 c Mayonnaise or salad dressing
1/2 c Sour cream
1 c Green grapes; halved
1 1/4 c Toasted almonds
White pepper
Salt
Cooking Instructions:
1. Cut cooked chicken breast meat into 1/2 inch cubes and set aside. Blend mayo and sour cream in a bowl. Season with salt and pepper as needed.
2. Add cubed chicken meat, grapes and almonds and mix lightly, coating chicken.
3. Stir gently until blended. Refrigerate 1 hour. Can serve with lettuce instead of bread. If the salad is too dry, add more mayo.

Almond Peach Chicken Salad

Guest — Wed, 19 Sep 2012 07:22:52 +0000

Ingredients:
2 c Diced chicken
1 c Green grapes; halved
1/2 c Toasted almonds
1 c Mayo or salald dressing
1/2 c Sour cream
White pepper
Salt
Cooking Instructions:
1. Combine sour cream and mayo, and add to diced chicken till thoroughly mixed.
2. Add grapes, being careful not to smash them. Then add almonds, salt and pepper, and refrigerate.
3. Best when served on a croissant.

Amy’s Grilled Chicken Breasts

Guest — Wed, 19 Sep 2012 07:17:04 +0000

Ingredients:
4 Chicken breast halves without skin
2 ts Dijon mustard
3 1/2 tb White wine vinegar
2 ts Garlic — minced
2 ts Honey
1 1/3 tb Fresh thyme, or 2 teaspoons dried — minced
1/3 ts Coarse salt
1 1/3 ds Red pepper flakes
1 tb Olive oil
4 Sprigs fresh thyme
Cooking Instructions:
1. Place the chicken breasts within a folded piece of plastic wrap; slightly flatten upper portion of each breast with the broad side of a chef’s knife to promote even grilling.
2. Place breasts in a shallow glass or ceramic dish. Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with fork to combine.
3. Add oil a little= at a time and whisk to combine marinade. Pour marinade over breasts.
4. Cover with plastic wrap and marinate in refrigerator,turning once or twice in marinade, for at least 2 hours, or up to 4 hours.
5. Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish.
6. Transfer all marinade to small saucepan and bring to a boil; reserve. Lightly grease grill rack with cooking spreay.
7. Preheat grill. Place breasts on grill. Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side.

Andouille and Chicken Jambalaya

Guest — Wed, 19 Sep 2012 01:51:11 +0000

Ingredients:
1/2 c Vegetable oil
3 c Chopped onions
1 c Chopped bell peppers
3 ts Salt
1 1/4 ts Cayenne
1 lb Andouille or chorizo; cut into 1/4″ slice
1 1/2 lb Boneless white and dark chicken meat; cut into cubes
3 Bay leaves
3 c Medium-grain white rice
6 c Water
1 c Green onions; chopped
Cooking Instructions:
1. Heat the oil in a large cast-iron Dutch oven over medium heat.
2. Add the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne.
3. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color.
4. Scrape the bottom and sides of the pot to loosen any browned particles.
5. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles.
6. Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne.
7. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles.
8. Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water, stir to combine, and cover.
9. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let stand, covered for 2 to 3 minutes.
10. Remove the bay leaves. Stir in the green onions and serve.

Anise Chicken

Guest — Wed, 19 Sep 2012 01:43:23 +0000

Ingredients:
2 c Chicken broth
4 ts Worcestershire sauce
1 ts Anise seeds
1 ts Chinese 5 spice powder
1 c Uncooked rice
1/2 lb Chicken tenders
1/2 tb Sesame oil
Cooking Instructions:
1. Cut chicken into 1-inch chunks, and fry in sesame oil over high heat, until no longer transparent.
2. Add chicken broth, Worcestershire sauce, anise, Chinese 5 spice, and rice. Bring to a boil, and then lower heat.
3. Cook over medium heat until liquid is all absorbed. Makes 2 servings.

Apple and Walnut Chicken Salad

Guest — Wed, 19 Sep 2012 01:06:45 +0000

Ingredients:
3 Chicken breasts – (1 lb.ea.)
2 Tart green apples
2 tb Fresh lemon juice
2/3 c Chopped pitted dates
1 c Finely chopped celery *
Salt; to taste
Freshly ground black pepper; to taste
1/2 c Chopped toasted walnuts
—Poaching Liquid—
4 c A Basic Chicken Stock **
1 Celery leaf
1 Parsley sprig
1 pn Salt
1 tb Fresh lemon juice
—Dressing—
1/3 c Sour cream
1/3 c Mayonnaise
2 tb Fresh lemon juice
Cooking Instructions:
1. Poach the chicken breasts in the poaching liquid for 10 minutes, or just until the pink color is gone throughout.
2. The breasts will be firm when pressed with the back of a fork. Let cool to room temperature in the liquid.
3.Remove and discard the skin and bones, and shred the chicken into bite-size pieces. Core, peel, and cut apples in 1/2″ slices.
4. In a large bowl, toss the apples with 2 tablespoons lemon juice. Add the chicken, dates, and celery. Toss to mix well. In a small bowl, whisk together the sour cream, mayonnaise, and 2 tablespoons lemon juice.
5. Add to the chicken mixture, along with salt and pepper. Toss again to combine well.
6. Cover and chill the salad for 1 hour or more. Just before serving, stir in the walnuts. This recipe serves 4 to 6.

Apple Butter Barbecued Chicken

Guest — Wed, 19 Sep 2012 01:01:09 +0000

Ingredients:
4 Boneless skinless chicken breast halves; (1 pound)
1/3 c Apple butter
2 tb Salsa
2 tb Catsup
1 tb Vegetable oil
1/2 ts Salt; optional
1/4 ts Garlic powder
2 dr Worcestershire sauce
2 dr Liquid smoke flavoring; optional
Cooking Instructions:
1. Place chicken in a greased 8 inch square baking dish.
2. Combine remaining ingredients; pour over chicken.
3. Bake, uncovered, at 375 F. for 25 minutes or until meat juices run clear.