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Chicken
Orange Chicken Skillet ***Full flavor ***30
minutes - stovetop - one pan . - 3# Chicken, cut in strips
- 4 med. Carrots, sliced
- 1 Green
Pepper, sliced
- 2 med. Onions, sliced
- Salt to taste
- 2 cups Orange Juice
- Cayene Pepper or
Red Pepper to taste
Stir fry chicken in olive oil until cooked. Add carrots, peppers, &
onions until tender. Add salt, orange juice, pepper Boil & cool 2 minutes Variations: -
serve over rice - substitute pea pods for carrots
Grilled Chicken - Whole chicken
- Rosemary
- Butter
- Lemon
- Foil
Brake
(cut out) the back bone of the chicken so the chicken will lay flat. (This allows the chicken could cook evenly, and
not be overdone and dried out.) Tucked the wings back so they won't be overdone as well. Put rosemary and
butter underneath the skin, and squeeze lemon juice all over it. Wrap it in foil and put it on the grill for
45 minutes- 1 hour. - Thanks to Tayler for this great recipe. She says "It was the best whole chicken I've
ever had! Very moist and flavorful =)"
Chicken Enchiladas * Assemble ahead of time, then bake & serve
* Substitute beef stir-fry strips or pork chop-suey meat *
Cut down center for easier serving - 2-3 lbs boneless, skinless
chicken
- 2 Tbs oil or water
- 1 pkg taco seasoning mix
- 1 Tbs chili powder
- 1 tsp red pepper
- 2 cans chopped
green chili peppers
- 2 cans cream of chicken soup
- 2 cups diced
tomatoes
- 1/2 cup milk
- 4 cups shredded cheddar cheese
- Paprika
Cut and brown chicken in oil or water Add
seasonings and 1 can green chilies to meat In another dish, mix 2 cans cream of chicken soup,
1 can green chilies, diced tomatoes, and enough milk to make it creamy Put some meat mixture
and cheese in a strip inside flour tortilla and roll up Place enchilada in 9x13 pan (seam down)
and repeat until meat mixture is gone Pour soup mixture over tortillas Add
extra cheese on top Sprinkle with paprika Bake 20 minutes at 325
degrees until cheese is melted
Chicken Soup
This soup is truly from scratch - even the broth - so there are no preservatives,
MSG, etc.
We make this soup often - it is on our top 5 list of favorite meals.
You can keep
back the necks, backs, & wings from a couple chickens as suggested, or use a whole chicken, eating 1/2-3/4 of the meat
for one meal, saving the bones for broth and the rest of the meat for the soup.
Broth
- 2-3 pounds bony chicken pieces (backs, necks, & wings from 2 chickens)
- 1 onion, cut up
- 2 carrots, cut up
- Celery tops &
leaves from one bunch, cut up
- 3 tbs parsley flakes
- 1 tsp dried
thyme or basil
- 1/2 tsp pepper
- 1 tsp salt
- 2 bay leaves
- 6 cups water
Bring to
boil & simmer (covered) for 2 hours.
Remove chicken & strain broth by pouring through collander.
You can skim off fat at this point, or wait until cool and lift if off the top.
Remove chicken from bones.
Soup - 5-6 cups broth (above)
- 2-3
cups chicken, cooked, cut (above)
- 1 onion, chopped
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1
tomato, cut or 16 oz can of diced tomatoes
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp pepper
or 1/4 tsp cayenne pepper
Combine ingredients in large pot. Simmer, covered until vegetables
are soft. *if adding noodles, add noodles during the last 8-10 minutes
*broth or soup can be frozen for 6 months
*freeze broth in 1 cup containers for use in other recipes
Betty Crocker's Grilled Honey Mustard Chicken Salad Tasty
chicken salad in less than 30 minutes - 1 box pasta mix
- 1/2 c. mayonnaise
- 1 Tbs honey
mustard
- 2 c. cubed grilled chicken
- 2 c. washed fresh baby spinach leaves
- 1 c. cherry tomatoes,
halved
- 1 stalk celery, chopped (1/3 c.)
- 3 hard-cooked eggs, coarsely chopped
- 3 slices bacon, crisply
cooked & crumbled
Empty pasta into 3 quart pan 2/3 full of boiling water. Gently boil uncovered 12 minutes,
stirring occasionally. Drain pasta; rinse with cold water. Shake to drain In large bowl, stir together
seasoning mix, mayonnaise and honey mustard. Add pasta, chicken, spinich, tomatoes, celery, cheese, and eggs; toss gently
to coat. Top with crumbled bacon. Serve immediately or cover and refrigerate 1 hour to chill.
TRINIDAD CHICKEN ***Thanks to Kelly from Yorkville for
this great chicken recipe. - 2 1/2 pounds bone-in chicken pieces
- 2 tablespoons raw sugar
- 5 bok choy stalks, chopped
- Sazon
seasoning (recipe below)
- Arborio rice
Sazon seasoning: - 2
Tbsp garlic powder
- 1 Tbsp sea salt
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp dried cilantro
- 1 tsp paprika
- 1 Tbsp cayenne pepper (or to taste)
Stir together the garlic powder, salt, cayenne
pepper, and sazon seasoning in a shallow dish. Coat chicken pieces with this mixture.
Heat a dutch oven or heavy skillet with a lid over medium heat for at least 3 minutes. Sprinkle
the sugar over the bottom of the pan, and stir gently until it becomes liquid and caramelizes. Add
the chicken, cover, and cook for about 25 minutes. Remove cover, and cook for another 15 to 20
minutes over medium to med-low heat letting the juices cook down until they are almost gone. Add
the bok choy, and cook just until wilted. Serve on a bed of steamed rice.
Crock
Pot Chicken ***Easy,
quick, & delicious*** 1 whole chicken 1/2 cup water1 onion, cut into 8 pieces 1
green pepper, diced 6 peeled carrots 1 TBS pepper Salt to taste Garlic
(optional) Place chicken in slow cooker.
Add other ingredients. Cook on low all day.
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Turkey
Turkey Lasagna 4 c. mixed Cheddar &
Mozarella cheeses 9 lasagna noodle 1 can cream of mushroom soup 1
can cream of chicken soup 1/2 c. sour cream 1/4 c. mayonaise 1/2
c. onion, chopped 1/2 c. parmesan cheese 1/2 tsp garlic salt leftover
chicken or turkey
Set aside 4 c. cheese. Boil lasagna noodles. Mix remaining
ingredients. Layer in 9x13 pan: 3 noodles, 1/3 meat mixture, 1 1/3 c. cheese. Layer 2 more times. Bake
at 350 degrees for 45 minutes
How to cook a Heritage Turkey Heritage birds need to be cooked quite differently
than their modern, factory-farmed counterparts. Check out this tried and true recipe from LocalHarvest.com which will
make the best of your Heritage bird this year.
ROASTING TIPS
Roast heritage turkeys in a hot oven pre-heated
to 425F-450F and cook until an internal thigh temperature of 140F-150F is reached. Don't let the tip of the thermometer touch
the bone. (Note: The USDA recommends turkeys be cooked to 160F-180F, but these temperature will dry out a heritage turkey.
Heritage birds are much more free of disease and bacteria, unlike commercially raised birds, and do not need extreme temperatures
to make them safe for consumption)
Cook any stuffing first and put inside the heritage turkey before roasting.
Due to the reduced cooking time, stuffing won't become fully cooked. Alternatively, try adding a quartered orange, apple and/or
pear inside the cavity instead of stuffing.
Remember having to cover the breast with foil to keep it from drying
out while the rest of the bird cooks? -- not with a heritage turkey. Their smaller breasts create a better balance between
the dark meat and white meat, which means roasting a bird to perfection is much easier since white meat cooks quicker than
the dark meat. If the breast is covered during roasting, it should be done with oiled parchment paper -- not foil -- which
is then removed 30 minutes before the turkey is finished roasting.
Heritage turkeys are also much more leaner and
smaller than sedentary commercial birds. This means that fast cooking at high temperatures is a better method than slow roasting.
Heritage turkeys should be cooked at 425-450 degrees F until the internal temperature reaches 140-150 degrees F. Butter
or oil can be added under the breast skin to add flavor and moisture during roasting.
ROASTED HERITAGE TURKEY
Ingredients:
- 15-pound fresh heritage turkey at room temperature
- Kosher or sea salt & fresh ground
pepper
- 4 cups giblet broth (see recipe below)
- Rosemary Maple Butter (see recipe below)
- Oiled parchment
paper
Directions:
Rub turkey inside and out with salt and pepper.
Loosen the skin around the breast
with your fingers and insert Rosemary Maple Butter between the meat and the skin as well as on the inside of the bird's cavity.
Set bird in deep roasting pan. Use a wire rack to lift the bird off the bottom of the pan.
Add the giblet broth to
the bottom of the pan. Using a sheet of oiled parchment paper, tent the roasting pan with the oiled parchment paper. Any type
of cooking oil can be used. Brush it on both sides with a pastry brush. The parchment paper is easily affixed to the roasting
pan with a strip of foil on each end or you can use clean, oiled wooden clothespins. Remove parchment paper and the last 30
minutes of cooking to develop a crispy, golden skin.
Pre-heat oven to 425F-450F. Roast the bird until the thigh temperature
reaches 140F-150F. Let the bird rest 10-15 minutes before carving to let the juices settle.
Chicken or Turkey Leftovers? 1.
Creamed Chicken & Toast Chop chicken
& mix with hot cream sauce. Serve over toasted buns. 2. Chicken Tacos Shread leftover chicken & warm in skillet with taco powder. Stuff in taco
shells or pita bread with onions, peppers, cheese, & refried beans 3. Chicken
Noodle Soup Try the recipe on this page. 4.
Chicken Tossed Salad Lettuce, chicken, grapes, & dried
rasperberries. Try a raspberry vinegarette dressing.
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