Meats Poultry Seafood
Becky's Chicken Creole
Bacon Wrapped Chicken
Lemon Chicken Pasta
1 pound boneless, skinless chicken thighs
Cut onion and celery into coarse chunks and place together in food processor. "Pulse" chop until well mixed. Set aside.
In a cast iron skillet melt 1/4 cup butter on medium heat. Brown chicken thoroughly. Transfer chicken to warm plate and set aside.
In same skillet melt 1/4 cup butter and add onion, celery, mushrooms and garlic. Sauté until tender. Add tomatoes, bell pepper, and seasonings. Mix well. Add chicken. Simmer on medium low heat for 15-20 minutes, stirring often.
Remove from heat and stir in parsley and lemon juice. Serve over rice, or by itself with crusty French bread and a cold Abita or other Louisiana beer.
4 boneless, skinless chicken breasts
Preheat oven to 300°.
Arrange beef slices in bottom of 9 by 13 inch baking dish.
Wrap two slices of bacon around each chicken breast and arrange over beef slices. Spread undiluted soup over chicken.
Cover and bake at 300° for 2 hours, then uncover. Increase heat to 350°. Bake another 20 to 30 minutes, basting several times with its own juices.
Serve over rice.
|10 ounce package frozen chopped broccoli
1/2 cup mayonnaise
1/2 teaspoon lemon juice
1/2 cup shredded Cheddar cheese
4 boneless chicken breasts, cooked, diced
1 can cream of chicken soup
1/2 teaspoon curry powder
Cook broccoli according to directions on package. Drain. Put broccoli and chicken in bottom of greased casserole.
Combine soup, lemon juice, mayonnaise, and curry powder. Spread mixture over broccoli and chicken. Sprinkle with cheese and bread crumbs.
Bake at 350° for 30 minutes.
|One whole fryer, giblets and fat removed
5 sprigs fresh rosemary (2 chopped)
3 cloves garlic (2 sliced, 1 whole)
3 potatoes, peeled and sliced thick (or 1 pound new potatoes)
4 carrots, peeled and cut into 2 inch pieces
3 medium onions, quartered
2 Tablespoons olive oil
Salt and pepper
Rinse chicken well. Pat dry; salt and pepper inside. Place chicken in baking dish. Put 2 sprigs rosemary under breast skin and one sprig in cavity with a whole clove of garlic. Tuck wings under legs. Coat with nonstick vegetable spray.
Toss peeled and sliced vegetables, chopped rosemary, sliced garlic, oil, and 1/2 teaspoon each salt and pepper. Arrange around chicken. Cover with aluminum foil.
Bake one hour at 400°. Reduce to 350°. Remove foil and continue baking another 45 minutes or until juices run clear.
|1 large fryer, in pieces
1 cup butter
3/4 cup flour
5 cups chicken broth (Note: I use two cups canned chicken broth and three cups of the liquid I cook the chicken in.)
1 cup milk
1 cup chopped celery
1 can sliced mushrooms
1 can tomato paste
1 small jar pimiento, chopped
12 ounces spaghetti
Bring two quarts of water to a boil and cook chicken for 20 minutes or until tender. Remove skin and bones. Cut into bite size pieces.
Melt margarine in a large saucepan. Remove from heat and add flour. Stir till dissolved. Add chicken broth and milk. Cook until thick. Remove from heat. Add celery, mushrooms, pimiento, tomato paste, and garlic powder. Let stand at least an hour.
Cook spaghetti and drain. Mix spaghetti, chicken, and sauce in a greased casserole. Cover with Parmesan cheese. Bake at 350° for 30-40 minutes. Serve with garlic bread.
|4 large boneless, skinless chicken breasts
2 Tablespoons olive oil
1 onion, chopped
1/2 large green pepper, diced
1 Granny Smith apple, peeled, cored, and diced
3 garlic cloves, minced
2 teaspoons peeled, grated ginger root
2 Tablespoons curry powder
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
28 oz. canned tomatoes in juice
1 can chicken broth
1/2 cup seedless raisins
1 teaspoon salt
2 cups brown rice
In an oven-ready pot, brown chicken in olive oil and remove to plate.
Preheat oven to 350°. In the same pot, cook onion, pepper, apple, garlic and ginger 2 minutes, stirring constantly. Reduce heat to medium low. Cover and cook 5 minutes more.
Stir in curry powder, pepper, and cumin. Mix well. Add tomatoes, broth, raisins, and salt. Return chicken to pot. Heat to boiling and boil 1 minute.
Cover and bake at 350° for 1 hour.
While chicken is cooking, prepare rice according to package. Serve chicken and sauce over rice.
|3 boneless, skinless chicken breasts, sliced into strips
1 red bell pepper
one can chicken broth
2 Tablespoons cornstarch
2 Tablespoons lemon juice
2 Tablespoons Dijon mustard
1 teaspoon garlic powder
1 Tablespoon parsley flakes
2 Tablespoons pine nuts, lightly toasted
6 to 8 ounces uncooked linguini noodles
Cut ends from bell pepper and discard; remove seeds. Slice into thin strips and set aside. Cook the linguini and drain.
Mix together chicken broth, cornstarch, lemon juice, mustard and garlic powder in a small bowl; set aside.
Cook chicken pieces, half at a time, in small amount olive oil over medium high heat. Drain on paper towels. After cooking chicken, add bell pepper to skillet and cook for about one minute. Drain on paper towels. Discard any fat and burnt pieces.
Stir broth mixture well and pour into hot skillet. Cook over medium heat until thickened and bubbly. Add cooked chicken, bell pepper, parsley and pine nuts. Heat thoroughly. Toss with pasta and serve.
|2 Tablespoons butter
1/2 cup chopped onion
1 cup chopped celery
2 cups diced cooked chicken
1 can cream of mushroom soup
1/2 cup milk
8 oz. sliced water chestnuts
3 oz. Chinese noodles
Brown onion and celery in butter. Add chicken, mushroom soup, milk, water chestnuts, salt and pepper. Mix well.
Put into a greased casserole. Cover with Chinese noodles.
Bake at 400° for 30 minutes.
|3 chicken breasts
1 can cream of mushroom soup
1 can cream of celery soup
8 ounces sour cream
1 stack pack Ritz Crackers, crushed
1 stick butter, melted
3 Tablespoons poppyseeds
Remove skin and fat from chicken. Cook and remove bones. Cut into bite size pieces.
In a large casserole dish, mix soups and sour cream. Add chicken pieces and mix well.
Mix crushed crackers and poppyseeds. Spread on top of soup mixture.
Drizzle melted butter over top. Bake at 350° for 35 minutes.
|10 to 14 pound turkey (fresh, never frozen, if possible)
(Do not use a self basting turkey)
salt (see below)
Soak the turkey overnight in the refrigerator in a salt water solution. Use 1/2 cup salt for each gallon of water. You can buy a plastic paint bucket which works very well for under five dollars.
Remove the turkey from the salt solution and pat dry. Mix rosemary and thyme in softened butter and rub over turkey; cover with a buttered cheesecloth.
Roast the turkey unstuffed on a "V" shaped rack at 400° until a meat thermometer reaches 180° deep in the thigh. This will take between 1-1/2 to 2 hours. Begin roasting breast side down and rotate every 20-30 minutes: one wing, then the other wing, then finally breast side up. Baste with its own juices every time you turn. Use oven mitts!
Remove the cheese cloth at the time you make the last turn.
When done, remove to a cooling rack for 10-15 minutes before carving.
|4 or 5 chicken breasts
1/3 cup chopped celery
2 large onions, chopped
2 large green peppers, chopped
1 stick butter
1 can Ro-Tel spicy tomatoes
1 small can English peas, drained
1 large jar sliced mushrooms
16 ounces Velveeta cheese
7 ounces vermicelli
Boil chicken and celery. Remove bones and skin; dice chicken. Save 1-1/2 quart of the broth to cook the vermicelli.
Sauté onions and pepper in butter. Add mashed Ro-Tel tomatoes. Add peas and mushrooms. Cut cheese into cubes and add, stirring until blended. Add salt and pepper to taste.
Cook vermicelli, using chicken broth.
Add diced chicken, celery, and vermicelli to mixture. Divide into 2 or 3 smaller casseroles. Bake at 350° for 45 minutes.
|One fryer, about 3-1/2 pounds, split
(or 3 or 4 chicken breast halves, not skinless)
4 Tablespoons butter, divided
8 oz. fresh mushrooms, sliced
16 small boiling onions, whole, peeled
1/2 cup chicken broth
1/2 cup dry white wine
2 bay leaves
1/4 teaspoon thyme
salt and pepper
2 Tablespoons chopped parsley
Sprinkle chicken with salt and pepper. Melt 2 Tablespoons butter in large skillet. Add chicken skin side down. Cover with a plate and add about five pounds of weight (a water filled saucepan will work). Cook over low heat for 25 minutes or until brown.
Drain fat. Add remaining 2 Tablespoons butter. Turn chicken; add all other ingredients except parsley. Replace plate and weights. Cook over low heat for 45 minutes.
Remove chicken to platter. Cut into half inch thick slices if desired. Spoon onions and mushrooms over chicken. Reduce liquid and thicken (if desired) with a tablespoon of cornstarch dissolved in 1/4 cup cold water. Spoon gravy over chicken and sprinkle with parsley.
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Mexican Cuisine | Meats | Poultry | Seafood | Casseroles | Side Dishes | Desserts
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