Orange Chicken Skillet
Grilled Honey Mustard Chicken Salad
Crock Pot Chicken
Roasted Heritage Turkey
Orange Chicken Skillet
Full flavor – 30 minutes – stovetop – one pan.
- 3lb 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 and then cool 2 minutes.
- Whole chicken
Brake (cut out) the back bone of the chicken so the chicken will lay flat. (This allows the chicken to 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 to 1 hour.
* 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
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 9×13 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.
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 save 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.
- 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.
- 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.
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.
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
- 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 water
- 1 onion, cut into 8 pieces
- 1 green pepper, diced
- 6 peeled carrots
- 1 TBS pepper
- Salt to taste
- Garlic (optional)
- 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
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.
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 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
- 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
Pre-heat oven to 425F-450F. 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 for the last 30 minutes of cooking to develop a crispy, golden skin. 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?
Creamed Chicken & Toast: Chop chicken & mix with hot cream sauce. Serve over toasted buns.
Chicken Tacos: Shred leftover chicken & warm in skillet with taco powder. Stuff in taco shells or pita bread with onions, peppers, cheese, & refried beans.
Chicken Noodle Soup:Try the Chicken Soup recipe on this page.
Chicken Tossed Salad: Lettuce, chicken, grapes, & dried raspberries. Try a raspberry vinaigrette dressing.