1/2 cup lemon juice
1/3 cup Tabasco jalapeño Sauce (or any kind of hot sauce)
2 pounds fresh chicken
1 gallon size food storage bag
Combine liquid ingredients in bag to create marinade. Mix well, place chicken in bag and seal. Marinate in fridge for 2 hours. Drain chicken and discard marinade. Grill, bake, broil, or sauté chicken until cooked.
Laura
Chicken on Wild Rice
6 whole chicken breasts, halved
2 cups wild rice, raw and rinsed
2 cups cream of celery soup (1 14.5-oz can)
2 cups cream of mushroom soup (1 14.5-oz can)
1½ cups milk mixed with the soups
1 package dry onion soup
Use a flat, greased casserole pan. Spread the uncooked rice on the bottom. Cover with the soup-milk mixture. Place chicken breasts on top and sprinkle with dry onion soup. Cover with foil and bake for 2½ hours at 325º. Makes 12 servings.
Mimi
2 cups wild rice, raw and rinsed
2 cups cream of celery soup (1 14.5-oz can)
2 cups cream of mushroom soup (1 14.5-oz can)
1½ cups milk mixed with the soups
1 package dry onion soup
Use a flat, greased casserole pan. Spread the uncooked rice on the bottom. Cover with the soup-milk mixture. Place chicken breasts on top and sprinkle with dry onion soup. Cover with foil and bake for 2½ hours at 325º. Makes 12 servings.
Mimi
Chicken and Broccoli
2 packages frozen chopped broccoli
2 cups cooked, diced chicken
1/2 cup mayonnaise
2 cans cream of chicken soup
1 teaspoon lemon juice
1/2 cup shredded sharp Cheddar cheese
1/2 cup plain breadcrumbs
1 tablespoon melted butter
Cook broccoli according to package directions. Grease 11x7-inch casserole*. Place broccoli on the bottom, layer diced chicken on top. Combine mayonnaise, soup, and juice, and then pour over all. Sprinkle with cheese. Bake at 350º F for 30 minutes.
*This size pan is a cake pan, so find the closest size casserole that you have.
Mimi
2 cups cooked, diced chicken
1/2 cup mayonnaise
2 cans cream of chicken soup
1 teaspoon lemon juice
1/2 cup shredded sharp Cheddar cheese
1/2 cup plain breadcrumbs
1 tablespoon melted butter
Cook broccoli according to package directions. Grease 11x7-inch casserole*. Place broccoli on the bottom, layer diced chicken on top. Combine mayonnaise, soup, and juice, and then pour over all. Sprinkle with cheese. Bake at 350º F for 30 minutes.
*This size pan is a cake pan, so find the closest size casserole that you have.
Mimi
Chicken Enchiladas
4 cups finely chopped, cooked chicken
1 8-ounce package cream cheese, softened
12 flour tortillas
1 16-ounce can Ro-tel tomatoes
1 4-ounce can jalapeño salsa
1 cup sour cream
1 cup grated Monterrey Jack cheese
Mix chicken with cream cheese. Fill tortillas with chicken mixture and fold. Place in a 9x13-inch baking dish. Combine tomatoes, salsa, and sour cream in a blender, blending until smooth. Pour over enchiladas. Top with grated cheese. Bake, covered, at 350º F for 30 minutes. Freezes well. Serves 6.
Laura
1 8-ounce package cream cheese, softened
12 flour tortillas
1 16-ounce can Ro-tel tomatoes
1 4-ounce can jalapeño salsa
1 cup sour cream
1 cup grated Monterrey Jack cheese
Mix chicken with cream cheese. Fill tortillas with chicken mixture and fold. Place in a 9x13-inch baking dish. Combine tomatoes, salsa, and sour cream in a blender, blending until smooth. Pour over enchiladas. Top with grated cheese. Bake, covered, at 350º F for 30 minutes. Freezes well. Serves 6.
Laura
Chicken Pepperoncini
3 large eggs
1 teaspoon salt
1/4 teaspoon pepper
1/4 pound grated Romano (substitute Parmesan if necessary)
2-3 cups Italian seasoned breadcrumbs
4 large chicken breasts, cut into bite-sized pieces
1/2 large onion or whole medium onion, chopped
12 oz. jar of pepperoncini
1 ¼ cup olive oil
Optional: 1 pound mushrooms, sliced
In a bowl, combine eggs, salt, pepper, and Romano. Stir in chicken. Heat 1/3 of the oil in a large, heavy skillet on medium-medium high. Dredge chicken in breadcrumbs and fry pieces in one layer, 2 minutes per side or until browned. Put on a covered platter and keep warm. Fry rest of chicken, adding more oil as necessary. Cook onions (and mushrooms) in oil remaining in skillet over moderate heat, stirring, for 10 minutes or until softened. Slit pepperoncini with a sharp knife over the skillet, allowing the juices to fall into the skillet. Add more juice from the jar if the vegetables seem dry. Cook the pepperoncini, stirring, for 5 minutes. Stir in wine, salt and pepper to taste, and heat mixture, scraping to deglaze. Serve over chicken pieces and rice.
Laura
1 teaspoon salt
1/4 teaspoon pepper
1/4 pound grated Romano (substitute Parmesan if necessary)
2-3 cups Italian seasoned breadcrumbs
4 large chicken breasts, cut into bite-sized pieces
1/2 large onion or whole medium onion, chopped
12 oz. jar of pepperoncini
1 ¼ cup olive oil
Optional: 1 pound mushrooms, sliced
In a bowl, combine eggs, salt, pepper, and Romano. Stir in chicken. Heat 1/3 of the oil in a large, heavy skillet on medium-medium high. Dredge chicken in breadcrumbs and fry pieces in one layer, 2 minutes per side or until browned. Put on a covered platter and keep warm. Fry rest of chicken, adding more oil as necessary. Cook onions (and mushrooms) in oil remaining in skillet over moderate heat, stirring, for 10 minutes or until softened. Slit pepperoncini with a sharp knife over the skillet, allowing the juices to fall into the skillet. Add more juice from the jar if the vegetables seem dry. Cook the pepperoncini, stirring, for 5 minutes. Stir in wine, salt and pepper to taste, and heat mixture, scraping to deglaze. Serve over chicken pieces and rice.
Laura
Pork Fried Rice
This recipe comes from my 8th grade home economics class. My kids love it.
1 onion, chopped
2 cups ham, cubed
2 eggs, scrambled and broken into small pieces
frozen mixed vegetables or fresh vegetables of your choice
2 Tablespoon soy sauce
2 cups cooked rice
peanut oil or olive oil
Sauté onions in oil in a large skillet until they are softened. Add ham and brown. If using fresh vegetables, sauté them as well. If using frozen vegetables, rinse them in a colander until they are thawed and then add to the skillet. Add rice and soy sauce to the skillet, mixing well. Just before serving, add the egg and stir enough to heat through. Serves 4-6.
Vary amount of indredients to serve more.
Laura
1 onion, chopped
2 cups ham, cubed
2 eggs, scrambled and broken into small pieces
frozen mixed vegetables or fresh vegetables of your choice
2 Tablespoon soy sauce
2 cups cooked rice
peanut oil or olive oil
Sauté onions in oil in a large skillet until they are softened. Add ham and brown. If using fresh vegetables, sauté them as well. If using frozen vegetables, rinse them in a colander until they are thawed and then add to the skillet. Add rice and soy sauce to the skillet, mixing well. Just before serving, add the egg and stir enough to heat through. Serves 4-6.
Vary amount of indredients to serve more.
Laura
Kay's Curried Turkey Burgers
Glaze
1 tablespoon mango chutney
2 tablespoon Dijon mustard
1 teaspoon curry powder
Burgers
2 teaspoon vegetable oil
1 cup chopped onion
4 medium garlic cloves, minced
1 pound ground turkey
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon fresh ginger, minced
4 teaspoon curry powder
4 whole wheat Kaiser rolls
In a bowl, stir together chutney, mustard, and 1 teaspoon curry powder. Set aside.
Heat oil in a non-stick skillet over med-high heat until hot. Add onion; cook 2-3 minutes or until softened, stirring frequently. Add garlic, ginger, and 4 teaspoon curry powder; cook and stir 1 minute. Transfer mixture to medium bowl and cool completely.
Meanwhile, heat grill. Add ground turkey, salt and pepper to cooled onion mixture, mix well. Shape into 4 patties. (Patties can be made ahead, individually wrapped and refridgerated up to 8 hours or frozen up to 3 months).
Lightly brush grill rack with oil. Grill patties over med-high heat. Cook 10-14 minutes, turning and brushing with glaze every 4 minutes or until juices run clear. Serve burgers with mango salsa if desired.
Sarah
1 tablespoon mango chutney
2 tablespoon Dijon mustard
1 teaspoon curry powder
Burgers
2 teaspoon vegetable oil
1 cup chopped onion
4 medium garlic cloves, minced
1 pound ground turkey
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon fresh ginger, minced
4 teaspoon curry powder
4 whole wheat Kaiser rolls
In a bowl, stir together chutney, mustard, and 1 teaspoon curry powder. Set aside.
Heat oil in a non-stick skillet over med-high heat until hot. Add onion; cook 2-3 minutes or until softened, stirring frequently. Add garlic, ginger, and 4 teaspoon curry powder; cook and stir 1 minute. Transfer mixture to medium bowl and cool completely.
Meanwhile, heat grill. Add ground turkey, salt and pepper to cooled onion mixture, mix well. Shape into 4 patties. (Patties can be made ahead, individually wrapped and refridgerated up to 8 hours or frozen up to 3 months).
Lightly brush grill rack with oil. Grill patties over med-high heat. Cook 10-14 minutes, turning and brushing with glaze every 4 minutes or until juices run clear. Serve burgers with mango salsa if desired.
Sarah
Boeuf Bourguigon
4 pound beef, top round or sirloin
2 teaspoon salt
1/3 cup flour
1/4 teaspoon pepper
1/4 cup brandy
10 tablespoon butter
2 carrots, chopped
2 leeks, chopped
3 medium onions, sliced
2 garlic cloves, minced
2 bay leaves
3 sprigs parsley
1 teaspon thyme
1/4 pound, salt pork, chopped and cooked
3 cups Burgundy wine
1/2 cup bouillon (beef)
2 pounds fresh mushrooms
2 pounds small white onions
1 teaspoon sugar
2 teaspoons lemon juice
Cut beef into 1½-inch cubes. Combine the flour, salt, and pepper, and coat the beef with the mixture. Melt 4 tablespoon butter in a heavy skillet; brown beef over high heat. Warm the brandy, pour over meat, and set aflame. Place meat in heavy casserole. Using the same skillet, melt 2 teaspoons butter, then sauté carrots, leeks, and sliced onions for 5 minutes. Add to beef, along with garlic, parsely, bay leaves, thyme, salt pork and wine.
Cover casserole and bake in 350º F oven for 2½ hours.
When done, remove meat from casserole. Put vegetables and liquid through a food mill. Return meat and liquid to casserole.
While meat is baking, melt 2 teaspoons butter in same skillet, then brown the whole onions. Add sugar and bouillon, simmer covered about 20 minutes. Add this to the meat and liquid in casserole. In the same skillet, melt 2 teaspoons butter and sauté mushroom caps. Add this to the casserole, heat thoroughly.
Bommy
2 teaspoon salt
1/3 cup flour
1/4 teaspoon pepper
1/4 cup brandy
10 tablespoon butter
2 carrots, chopped
2 leeks, chopped
3 medium onions, sliced
2 garlic cloves, minced
2 bay leaves
3 sprigs parsley
1 teaspon thyme
1/4 pound, salt pork, chopped and cooked
3 cups Burgundy wine
1/2 cup bouillon (beef)
2 pounds fresh mushrooms
2 pounds small white onions
1 teaspoon sugar
2 teaspoons lemon juice
Cut beef into 1½-inch cubes. Combine the flour, salt, and pepper, and coat the beef with the mixture. Melt 4 tablespoon butter in a heavy skillet; brown beef over high heat. Warm the brandy, pour over meat, and set aflame. Place meat in heavy casserole. Using the same skillet, melt 2 teaspoons butter, then sauté carrots, leeks, and sliced onions for 5 minutes. Add to beef, along with garlic, parsely, bay leaves, thyme, salt pork and wine.
Cover casserole and bake in 350º F oven for 2½ hours.
When done, remove meat from casserole. Put vegetables and liquid through a food mill. Return meat and liquid to casserole.
While meat is baking, melt 2 teaspoons butter in same skillet, then brown the whole onions. Add sugar and bouillon, simmer covered about 20 minutes. Add this to the meat and liquid in casserole. In the same skillet, melt 2 teaspoons butter and sauté mushroom caps. Add this to the casserole, heat thoroughly.
Bommy
Low-Country Hoppin' John
1 pound black-eyed peas
1 pound bacon or hog jowls
1 cup chopped onion
1 cup cooked rice
1 teaspoon dry rosemary
1 teaspoon dry mustard
1 teaspoon hot pepper sauce or to taste
1/2 cup bourbon
salt to taste
Soak peas in cold water overnight. Rinse and cook uncovered on low heat until soft (or buy frozen pease and to heck with it!) Cook bacon until crisp, remove from pan, and crumble. Sauté onions in bacon grease. Combine all ingredients except bourbon in a large bowl. Stir minimally to combine. Place mixture in crock. Put crock in a pan of water and allow to steam 2 hours or until ingredients meld and grease is absorbed. When ready to serve, pour into a large warmed bowl. Add bourbon and stir with a fork.
For the New Year: Black-eyed peas and hog jowls for good luck; rice for purity; rosemary for friendship; mustard for steadfastness; bourbon for happy hours with family and friends.
Sarah (Dudley)
1 pound bacon or hog jowls
1 cup chopped onion
1 cup cooked rice
1 teaspoon dry rosemary
1 teaspoon dry mustard
1 teaspoon hot pepper sauce or to taste
1/2 cup bourbon
salt to taste
Soak peas in cold water overnight. Rinse and cook uncovered on low heat until soft (or buy frozen pease and to heck with it!) Cook bacon until crisp, remove from pan, and crumble. Sauté onions in bacon grease. Combine all ingredients except bourbon in a large bowl. Stir minimally to combine. Place mixture in crock. Put crock in a pan of water and allow to steam 2 hours or until ingredients meld and grease is absorbed. When ready to serve, pour into a large warmed bowl. Add bourbon and stir with a fork.
For the New Year: Black-eyed peas and hog jowls for good luck; rice for purity; rosemary for friendship; mustard for steadfastness; bourbon for happy hours with family and friends.
Sarah (Dudley)
Pat's Cornbread Stuffing
Corn bread - 3 medium fry pan batches, or 2 10-inch fry pan batches, crumble
2 cups celery, coarsely chopped (about 1 head)
1 medium onion, chopped
16 slices of white bread, cubed
2 1/2-3 14-oz. can of turkey or chicken broth
3-4 teaspoons poultry seasoning or to taste
salt and pepper
Sauté onion and celery until soft. Mix all ingredients together, using judgment on amount of broth — it should be moist but not runny. Add little slivers of turkey if you have any. Bake in a lasagna pan at 425º F for a half hour, or less heat and longer if very moist.
Martha
2 cups celery, coarsely chopped (about 1 head)
1 medium onion, chopped
16 slices of white bread, cubed
2 1/2-3 14-oz. can of turkey or chicken broth
3-4 teaspoons poultry seasoning or to taste
salt and pepper
Sauté onion and celery until soft. Mix all ingredients together, using judgment on amount of broth — it should be moist but not runny. Add little slivers of turkey if you have any. Bake in a lasagna pan at 425º F for a half hour, or less heat and longer if very moist.
Martha
Andy's Rum Cake
Special thanks to Andy Pedersen
Cake
1 cup finaly chopped pecans or walnuts (optional)
1 18.25-oz package plain yellow cake mix
1 3.5-oz package vanilla instant pudding mix
1/2 cup rum
1/2 vegetable oil
1/2 cup water
4 eggs
Preheat oven to 325º F. Grease and flour a 12-cup Bundt pan. Thoroughly mix all cake ingredients, except nuts. Line Bundt pan with chopped nuts. Pour cake mixture into pan. Bake 50-60 minutes. Allow to cool for 25 minutes. (Andy doesn't let it cool very long because it absorbs the sauce easier if it's still good and warm).
Rum Sauce
Recipe says:
1/4 cup rum
1/2 cup water
1 cup sugar
1/2 cup (1 stick) butter
Andy says:
1/2 cup rum
1/4 cup water
1 cup sugar
1/2 cup (1 stick) butter
Combine all sauce ingredients into a small saucepan. Boil for 2 minutes. (Andy says don't boil away any of that good rum - just get it hot and melt the sugar). Slowly pour sauce over the cake that is still in the Bundt pan. Allow to absorb and cool until it is only warm, then unmold onto a plate
Jim & Martha
Stuffed Peppers
1/2 lb. Ground sausage (we used sweet Italian)
1/2 lb. ground beef
6 Large peppers (we used red, yellow and orange but green is fine too)
1 Clove garlic
1 Onion, chopped
1 Cup cooked rice
1 Can mild Rotel
2 Cups shredded cheddar cheese
2 Tbsp. chopped fresh parsley
1/2 Tsp. salt
1/2 Tsp. pepper
Olive oil
Directions:
In a large skillet, brown sausage, beef, garlic, and onion in oil. Add the chopped parsley and cooked rice. Stir in Ro-tel and 1/2 cup of cheddar cheese (it will melt, it doesn't matter). Season with salt and pepper.
Cut off the tops of peppers, and trim the bottom so they sit flat in your dish. Chop scrap pepper tops and add to filling (optional, but I did it). Place peppers in baking dish and stuff until full. Drizzle peppers with olive oil.
Cover with foil and bake at 375 degrees for 40 minutes. Remove from oven and take off the foil. Use remaining shredded cheese to top peppers, bake uncovered another 15 minutes.
Rhonda
1/2 lb. ground beef
6 Large peppers (we used red, yellow and orange but green is fine too)
1 Clove garlic
1 Onion, chopped
1 Cup cooked rice
1 Can mild Rotel
2 Cups shredded cheddar cheese
2 Tbsp. chopped fresh parsley
1/2 Tsp. salt
1/2 Tsp. pepper
Olive oil
Directions:
In a large skillet, brown sausage, beef, garlic, and onion in oil. Add the chopped parsley and cooked rice. Stir in Ro-tel and 1/2 cup of cheddar cheese (it will melt, it doesn't matter). Season with salt and pepper.
Cut off the tops of peppers, and trim the bottom so they sit flat in your dish. Chop scrap pepper tops and add to filling (optional, but I did it). Place peppers in baking dish and stuff until full. Drizzle peppers with olive oil.
Cover with foil and bake at 375 degrees for 40 minutes. Remove from oven and take off the foil. Use remaining shredded cheese to top peppers, bake uncovered another 15 minutes.
Rhonda
Blueberry Streusel Muffins
¼ cup butter, softened
1/2 cup sugar
1 egg
1 tsp. vanilla
2 1/3 cups all-purpose flour
4 tsp. baking powder
½ tsp. salt
1 cup milk
1 ½ cups fresh or frozen blueberries
Streusel
1/2 cup sugar
1/3 cup all-purpose flour
½ tsp. ground cinnamon
¼ cup cold butter
Directions
Directions
- In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well.Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries.
- Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen.
I use coconut oil in place of butter and they were the better!!
Megan
Shredded Chicken Nachos with Pico de Gallo
For the Chicken:
3 tablespoons olive oil
2 pounds boneless, skinless chicken breast diced into 3-inch strips
4 teaspoons chili powder
1 teaspoon salt
2 cups thinly sliced onions
1 tablespoon minced garlic
2 cups chicken stock
4 teaspoons fresh squeezed lime juice
4 cups shredded chicken
2 cups shredded Monterey Jack cheese
1/4 cup green onions finely sliced
3/4 cup sour cream, for garnishing
1/2 cup sliced pickled jalapeños, for garnishing
2 tablespoons chopped fresh cilantro leaves, for garnishing
3 tablespoons olive oil
2 pounds boneless, skinless chicken breast diced into 3-inch strips
4 teaspoons chili powder
1 teaspoon salt
2 cups thinly sliced onions
1 tablespoon minced garlic
2 cups chicken stock
4 teaspoons fresh squeezed lime juice
4 cups shredded chicken
2 cups shredded Monterey Jack cheese
1/4 cup green onions finely sliced
3/4 cup sour cream, for garnishing
1/2 cup sliced pickled jalapeños, for garnishing
2 tablespoons chopped fresh cilantro leaves, for garnishing
For the Nachos:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
1 small can chopped green chiles, drained
2 cups grated sharp yellow Cheddar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
8 to 10 cups corn tortillas
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
1 small can chopped green chiles, drained
2 cups grated sharp yellow Cheddar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
8 to 10 cups corn tortillas
For the Pico de Gallo:
1 (14-ounce) can whole tomatoes, drained
1/4 cup chopped yellow onions
2 tablespoons minced cilantro leaves
1 jalapeno pepper, stem and seeds removed, finely chopped
2 teaspoons fresh lime juice
1 clove garlic, minced
1/2 teaspoon Emeril's Red Hot Pepper Sauce
1/4 teaspoon salt
Directions
For the Chicken:
Set a wide-mouthed 3-quart saucepan with lid over medium-high heat and add the oil to the pan. Season the chicken pieces with the chili powder and salt and toss the evenly coat. Add the chicken to the pan and sear for 3 minutes per side. Add the onions to the pan and sauté for another 3 minutes. Add the garlic to the pan and saute for 1 minute. Pour the chicken stock over the chicken and bring to a boil. Reduce to a low heat and cover. Continue to cook the chicken until very tender, about 1 hour, stir the chicken to shred it and continue to cook, covered, for another 30 minutes. Once the chicken is cooked, stir and mash to shred the chicken meat and add the lime juice to the chicken. Set aside as you prepare the nachos.
For the Nachos:
Pico de Gallo, for serving, recipe follows
In a medium saucepan, melt the butter over medium-high heat and whisk in the flour. Cook, stirring constantly, for 2 to 3 minutes. Do not allow the flour to color. While whisking constantly, add the milk in a steady stream. Add the green chiles and bring the sauce to a boil. Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly. Add the Cheddar, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth. Cover and remove from the heat.
Preheat the oven to 400 degrees F.
In a large, ovenproof shallow casserole or on a large baking sheet, spread half of the tortilla chips in an even layer. Top with half of the chicken, and half of the Monterey Jack cheese. Top with the remaining tortilla chips and chicken. Pour the hot cheese sauce over the chicken, then evenly spread the remaining grated Monterey Jack over the top. Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes. Garnish with the sliced green onions, sour cream, pickled jalapenos and cilantro. Serve with the Pico de Gallo alongside.
Yield: 6 servings
For the Pico de Gallo:
In the bowl of a food processor, combine all the ingredients and pulse until the salsa is of uniform consistency but still slightly chunky, about 7 pulses. Transfer to a bowl and set aside until ready to serve the nachos.
Yield: 1 cup
Recipe courtesy Emeril Lagasse, 2006
Ed and Rhonda
Christmas Sugar Cookies
Part 1
1 ½ cups if sifted confection sugar
1 cup of butter (soft)
1 egg
1 tsp. vanilla (real)
½ tsp. almond flavor
Part 2
2 ½ cups of flour
1 tsp. baking soda
1 tsp. cream of tartar
Directions:
- Mix sugar and butter well then add egg, vanilla, and almond flavor.
- In separate bowl mix flour, baking soda, and cream tartar. Stir.
- Combine the two mixtures and mix well.
- Divide dough into 2 balls and allow cookie dough to chill overnight.
- Butter the cookie sheet with butter and bake at 375 for 7-8 minutes.
Duddie
Chicken Marsala
2 tsp. Minced Garlic
2 tsp. Minced Onions
2 tsp. Marjoram Leaves
1 tsp. Ground Black Pepper
2 tsp. Basil Leaves
1 ½ tsp. Parsley Flakes
2 tsp. salt
2/3 cup of flour
1 cup of chicken broth
¾ cup Marsala wine
4 tbsp. olive oil
4 tbsp. butter, divided
6 thinly slices boneless skinless chicken breast about 1 ¼ lbs.
1 pkg. (8 oz.) sliced mushrooms (I use the larger pkg. of mushrooms
Directions:
Mix flour, minced garlic, marjoram, minces onions, salt and pepper in shallow dish. Reserve 2 tbsp. or 3 tbsp. mixture of flour. Coat chicken with remaining flour mixture.
Heat 3 tbsp. of butter and oil in large nonstick skillet on medium high heat. Cook chicken pieces until golden brown. Remove from the skillet. Keep warm. Add mushrooms to skillet: cook and stir 5 minutes or until tender.
Mix broth and reserved flour mixture. Add to skillet along with whine. Bring to boil, stirring to release browned bits in bottom of skillet. Stir in remaining 1 tbsp. butter and basil; cook 2 minutes or until sauce is slightly thickened. Spoon sauce over chicken to serve. Sprinkle with parsley.
We serve this with rice.
Ed and Rhonda
Garlic Lime Chicken Fajitas
1 tsp. Minced Garlic
1 tsp. Minced Onion
¾ tsp. Ground Cumin
¾ Oregano Leaves
½ tsp Cilantro Leaves
½ tsp Ground Black Pepper
½ tsp. salt
½ cup EACH lime and orange juice
1 ½ lbs. boneless skinless chicken breast, cut into thin strips
1/2 red bell pepper, yellow bell pepper, and orange bell pepper, cut into thin strips. (You could use one green and a red bell pepper)
1 medium onion, thinly sliced
2 tsps. Olive oil
8 flour tortillas (8 inches)
Directions:
Mix juices, oil, all the spices and salt in a small bowl. Reserve ¼ cup of marinade. Place the mixture and chicken in a large resalable plastic bag or glass dish to marinade. Refrigerate 30 minutes or longer for extra flavor.
Cook chicken in a large heated skillet on medium-high heat until chicken is lightly browned. Remove from skillet. Add bell peppers, onions and reserved marinade: cook and stir for 5 minutes or until tender. Return chicken to skillet. Cook another 2-3 minutes.
Spoon chicken mixture into warmed tortillas. Serve with assorted topping, if desired.
Edwin
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