Turkey_Stuffed_Peppers

Turkey Stuffed Peppers

Ingredients:
1 ½ cups chicken broth
¾ cup rice
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 ½  pound pounds ground turkey
1 32 ounce can tomato sauce
4 tablespoons fresh parsley, chopped
1 teaspoon sea salt or kosher salt
½  teaspoon fresh ground pepper
6 large green bell peppers

Directions:
In a saucepan bring chicken stock to a boil, add rice, stir, and remove from heat. In large skillet, sauté onion and garlic in olive oil 3-5 minutes over medium heat. Add ground turkey, and cook until turkey is no longer pink in color. Remove from heat and drain fat. Stir in cooked rice, tomato sauce, parsley, salt and pepper, mix well.  Remove tops and seeds from green peppers. Spoon turkey and rice mixture into bell peppers and stand peppers upright in stockpot. Spoon remaining sauce on top of pepper, and add 3 tablespoons of water; cover.  Once vapor seal occurs turn heat to low.  Cook through until tender, approximately 30 minutes.

Roasted_Chicken

Roasted Chicken

Ingredients:
1 whole chicken
3 sprigs fresh rosemary
¼ cup olive oil

Directions:
Clean chicken, and place whole sprig of rosemary in cavity and one in fold of each wing, next to the breast. (Tie chicken with string to keep rosemary in place, and wings tucked). Baste chicken with olive oil. Place chicken on its side in stockpot; cover.   Once vapor seal occurs turn heat to low and cook 30 minutes. Turn the chicken to the other side; cover. Roast an additional 30 minutes. Turn chicken upright, and roast an additional 20 minutes. Increase to medium heat.  To make gravy, deglaze the stockpot with 2 cups chicken stock and ¼ cup white wine. Reduce by half and thicken with cornstarch.  Use gravy for mashed potatoes or pour over chicken.

Parmesan_Chicken

Parmesan Chicken

Ingredients:
I6 chicken breast halves, skinned
¼ cup Italian bread crumbs
½ cup Parmesan cheese, grated
3 tablespoons fresh parsley, chopped
¼ teaspoon black pepper, freshly grated
½ cup Italian dressing

Directions:
Preheat large skillet over medium heat, about 3 minutes. Test the surface with a few water droplets. If the droplets bead up and dance across the surface, the pan is hot enough to brown the chicken and seal in juices. Place the chicken in the pan; it will stick at first while browning. When the chicken loosens, about 5-7 minutes, turn it to brown on the other side. About 4-5 minutes. Test for doneness, remove chicken to serving platter.  In mixing bowl, combine dry ingredients, and set aside. Brush chicken with salad dressing, then roll in bread crumb mixture. Return chicken to pan; cover. Reduce to low heat and bake on top of the stove for 20-25 minutes.

Lemon_Baked_Chicken

Lemon Baked Chicken

Ingredients:
4 chicken breast halves, skinless
3 tablespoon fresh squeezed lemon juice
2 tablespoons water
¼ teaspoon onion powder
¼ teaspoon marjoram leaves
¼ teaspoon sea salt or kosher salt
¼ teaspoon paprika
1 tablespoon fresh parsley, chopped

Directions:
Preheat skillet over medium heat, about 3 minutes. Test the surface with a few water droplets. If the droplets bead up and dance across the surface, the pan is hot enough to brown the chicken and seal in juices. Place the chicken in the pan; it will stick at first while browning; cover. When the chicken loosens, about 5-7 minutes, turn it to brown on the other side. About 4-5 minutes. Test for doneness.  In the small mixing bowl, combine all other ingredients, except parsley, and pour over browned chicken; cover. Reduce heat to low, and simmer 30 minutes.  Sprinkle with parsley before serving.

Chicken_and_Roasted_Garlic

Chicken & Roasted Garlic

Ingredients:
4 lbs. bone-in chicken pieces, skinned
35 cloves garlic, unpeeled (about 4 bulbs)
1½ cups dry white wine
¼ teaspoon fresh thyme
¼ teaspoon rosemary
2 tablespoons Cognac
1 tablespoon fresh parsley, chopped
12 slices coarse bread, toasted

Directions:
Preheat large skillet over medium heat, about 3 minutes. Test the surface with a few water droplets. If the droplets bead up and dance across the surface, the pan is hot enough to brown the chicken and seal in juices. Place the chicken in the pan, it will stick at first while browning. Cover the pan. When the chicken loosens, about 5-7 minutes, turn it to brown on the other side. About 4-5 minutes. Test for doneness and remove the chicken from the pan.  Add the unpeeled garlic to the skillet and continue stirring for 3-5 minutes until garlic begins to brown. Spread the garlic around the pan evenly and return the chicken pieces to the pan. Add the wine, thyme, and rosemary; cover.  Reduce to low heat, and simmer for 20-25 minutes.  Pour the Cognac over the chicken, and continue to simmer for about 5 minutes with the cover off.  Place chicken pieces on a serving platter, surround with roasted garlic cloves, top with chopped parsley, and serve with toasted bread. The garlic can be spread on the bread like butter when squeezed out of its natural wrapper.

Lemon_Sesame_Chicken

Lemon Sesame Chicken

Ingredients:
4 skinless chicken breasts
1 fresh lemon, juice thereof
1 tablespoon sesame seeds
1 teaspoon oregano

Directions:
Preheat skillet over medium heat for 3-4 minutes, Electric Skillet (350°F/180°C). Sprinkle a few drops of water in the pan. If the water droplets dance, the pan is ready. If the water evaporates, the pan is not hot enough. Place the chicken in the hot, dry pan. Cover the pan, dry sauté until chicken releases easily from the skillet, 5 to 7 minutes. Turn the chicken, cover the pan and brown on other side until chicken releases easily from the skillet, 5 to 7 minutes. Test for doneness.  Sprinkle with fresh lemon juice and top with oregano before serving.

chicken_enchiladas

Chicken Enchiladas

Ingredients:
2 whole chicken breasts
1 onion cut in half
1 bay leaf
8 whole peppercorns
3 tablespoons Parmesan cheese, grated
½ cup Monterey Jack cheese, shredded
1 4.5-ounce can green chiles
1 15-ounce can tomatoes, drained (1 ½ pounds plum tomatoes, peeled and seeded)
¼ cup cilantro
½ cup buttermilk
8 corn tortillas
½ cup cheddar cheese

Directions:
Place chicken breast in a saucepan and cover with water, add onion, bay leaf, and peppercorns; cover. Simmer over low heat for 30 minutes. Cool in refrigerator and reserve chicken broth for future use.  Shred chicken. In mixing bowl combine chicken with Parmesan and Monterey Jack cheese. Set aside. In a blender, combine green chiles, tomatoes, cilantro, and buttermilk, and set aside.  To soften tortillas, place between damp paper towels in skillet, cover and place over low heat, 7-10 minutes. Fill each tortilla with one-eighth of the chicken and cheese mixture. Roll tightly.  In a large skillet, place the tortillas seam-side down. Pour reserved chili-tomato mixture over tortillas, top with cheddar cheese; cover. Cook over low heat 20-25 minutes. Serve enchiladas on bed of shredded lettuce, with sour cream and guacamole.