Showing category "Chicken, poultry and such" (Show all posts)

chicken and dumplings

Posted by Penny Moline on Friday, June 25, 2021, In : Chicken, poultry and such 
2 T olive oil
1 ( 3 pound) chicken cut into pieces
1/4 cup flour, seasoned with salt and pepper
1 medium yellow onion small diced
2 carrots, peeled and cut into large dice
2 celery stocks cut into large chunks
1 bay leaf
1 sprig thyme
1/4 t turmeric
salt and pepper to taste
4 cups chicken broth
fresh parsley for garnish

for dumplings
1 1/2 cups flour
2 t baking powder
1/2 cup coarsely ground corn meal
1 T sugar
1 t salt 
1 3/4 cups heavy cream

In a wide heavy pot with a tight lid heat the olive oil
dredge the ch...
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Chicken stuffed with Mozzarella, Tomato and Basil

Posted by Penny Moline on Friday, June 25, 2021, In : Chicken, poultry and such 
2 chicken breast
sliced mozzarella cheese
grape tomatoes, sliced in half
basil leaves
2 t Italian seasoning
salt and pepper to taste
2 t olive oil

place chicken on cutting board.  cut slits across the breast about 3/4 of the way through the chicken being careful not to cut all the way through.  about 6 to 8 slits.  stuff each slit with mozzarella cheese, half a grape tomato and a basil leaf.
place in a greased baking dish and brush with olive oil.  Srinkle with salt and pepper and Italian seasoning. ...
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chicken cacciatore

Posted by Penny Moline on Friday, June 25, 2021, In : Chicken, poultry and such 
chicken whole 12 each 
seasoned bread flour 1 1/2 lb
salt and pepper to taste

Oil 1 1/2 pints

onions 3 lbs
mushrooms 3 lb
green peppers 2 lb
garlic minced 6 T
tomatoes 3 qts
marsala or madeira wine 1 pint
oregano crushed 1 T
basil 1 T
salt and pepper to taste.

clean and disjoint chicken.  Remove rib bones from breast and dredge chicken pieces in seasoned flour
fry chicken 1/8 inch of oil in a fry pan or heavy skillet until lightly browned on both sides.  place in roast panss.  Separeate white meat and dark...
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Greek Phyllo Wrapped Chicken

Posted by Penny Moline on Friday, June 25, 2021, In : Chicken, poultry and such 
1 cup feta cheese
2 egg yolks
1 clove garlic minced
1/2 cup chopped green onion
1/3 cup fresh parsley
1/3 cup fresh mint
salt and pepper
4 boneless chicken breast
8 sheet of phyllo pastry
1/3 cup butter melted
in a bowl mash together the feta cheese, egg yolks and garlic.  mix in onions, parsley and mint season with salt and pepper
cut chicken in half almost but not all the way through.  Open like a book.  Spread the feta mixture evenly on 1/2 of each breast and fold over to close.  Place 1 sheet of phy...
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Sun-dried Tomato, Spinach and Bacon Chicken

Posted by Penny Moline on Friday, June 25, 2021, In : Chicken, poultry and such 
4 small chicken breast
1 T butter
Italian Dressing mix ( half the packet)
Creamed Spinach
1 T oil
6 ounces baby spinach
4 garlic cloves minced
2/3 cup half and half
2/3 cup mozzarella cheese shredded
salt and pepper to taste
other ingredients
1/4 cup sun dried tomatoes drained of oil chopped
4 slices bacon cooked
4 slices of pepper jack cheese

Preheat oven to 375
Butter bottom of baking dish.  Season chicken breast on both sides with italian seasoning mix.  Place chicken into a greased baking dish and bake ...
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Orange glazed Chicken I and II

Posted by Penny Moline on Friday, June 25, 2021, In : Chicken, poultry and such 
Orange glazed chicken I

1 cup honey
3/4 Cup cornstarch
4 cups orange juice
2 t lemon zest
2 T orange zest
3 minced Garlic cloves
2 small dice onion 

Combine ingredients and marinated chicken in it.  

Orange glazed Chicken II
1/2 cup orange juice
1/2 cup vegetable oil
1 t grated orange zest
1 t paprika
1 t ground mustard
salt and pepper to taste
4 skinless chicken breast
Mix ingredients together and marinate the chicken in a baking pan.  bake chicken until 165 degrees
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Greek Marinated Chicken

Posted by Penny Moline on Friday, June 25, 2021, In : Chicken, poultry and such 
1 cup plain yogurt
2 T olive oil
2 cloves garlic minced
1/2 T dried oregano
1 medium lemon zested
salt and pepper to taste
1/4 bunch fresh parsley
3 to 4 chicken breast

combine ingredients to make marinate.
marinate for at least 30 minutes

grill or bake the chicken 
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Chicken Marsala Emeril Lagasse 2003

Posted by Penny Moline on Thursday, June 24, 2021, In : Chicken, poultry and such 
1/2 cup flour
1 T essence recipe follows
2 boneless skinless chicken breast
1 T olive oil
4 T butter
3 cups sliced mushrooms , cremini, oysters, shitake or whatever you have on hand
3/4 cup marsala
1 cup chicken stock
salt and pepper
chopped chives for garnish

in a shallow bowl combine flour and essence and stir to combine quickly dredge chicken breast in flour and shake to remove excess flour
heat oil in a large skillet over medium heat until very hot, but not smoking.  add 1 T butter and cook chicken ...
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Chicken Lombardy

Posted by Penny Moline on Thursday, June 10, 2021, In : Chicken, poultry and such 
8 ounce package of sliced mushrooms
2 T butter melted
6 skinned and boned chicken breast
1/2 cup all purpose flour
1/3 cup butter
3/4 cup Marsala
1/2 cup chicken broth
salt and pepper to taste
1/2 cup mozzarella shredded
1/2 cup parmesan cheese shredded
2 green onions sliced

cook mushrooms in butter and set aside. pound out chicken breast until flattened
dredge chicken in flour cook in butter until golden brown.  place in a prepared baking dish that is greased..  reserve pan drippings.  sprinkle chicken ...
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FRENCH ONION STUFFED CHICKEN

Posted by Penny Moline on Friday, June 4, 2021, In : Chicken, poultry and such 
2 T BUTTER
4 LARGE ONIONS SLICED THIN
SALT AND PEPPER TO TASTE
2 t FRESH CHOPPED THYME DIVIDED
2 T WHITE WINE, OR SHERRY OR BALSAMIC VINEGAR
2 GLOVES GARLIC MINCED
1/2 CUP BEEF BROTH OR STOCK DIVIDED
1 T OLIVE OIL
4 CHICKEN BREAST SKINLESS
2 t GARLIC POWDER
1 t GROUND THYME
1 CUP GRUYERE CHEESE OR MOZZARELLA CHEESE
4 T GRATED PARMESAN CHEESE

PREHEAT OVEN TO 400

GREASE A 9X12 INCH PAN
MELT BUTTER IN A LARGE SKILLET, ADD ONIONS AND SEASON WITH SALT AND PEPPER AND 1/2 OF THE FRESH THYME AND GARLIC COOK UNTIL O...
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CHICKEN SOUVLAKI WITH TZATZIKI

Posted by Penny Moline on Friday, June 4, 2021, In : Chicken, poultry and such 
SOUVLAKI
LEMON JUICE 3 T
OREGANO 1 1/2 t
OLIVE OIL AS NEEDED
SALT AND PEPPER TO TASTE
GARLIC MINCED 4 GLOVES
CHICKEN BREAST CUT INTO 1/2 INCH SLICES
ZUCCHINI 1/2 INCH THICK SLICES
COMBINE FIRST FIVE INGREDIENTS, MARINATE FOR 30 MINUTES AND TREAD CHICKEN AND ZUCCHINI ON SKEWERS
GRILL MARK AND BAKE TO FINISH

TZATZIKI SAUCE
CUCUMBER PEELED AND SEEDED SHREDDED
PLAIN YOGURT 1/2 CUP
LEMON JUICE 1 T
SALT AND PEPPER TOTASTE 
GARLIC MINCED
DILL OPTIONAL
COMBINE INGREDIENTS IN A BLENDER AND BLEND UNTIL SMOOTH


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chicken piccata

Posted by Penny Moline on Friday, June 4, 2021, In : Chicken, poultry and such 
2 skinless chicken breast pounded thin
salt and pepper
all purpose flour for dredging
6 T butter
5 T olive oil
1/3 cup lemon juice
1/2 cup chicken stock
1/4 cup capers rinsed
1/3 cup fresh parsley chopped

Season chicken with salt and pepper and dredge in flour
melt 2 T butter with 3 T olive oil.  Add chicken cook until golden. If needed add add more butter and olive oil
Remove from heat.
Into the pan add lemon juice, stock and capers.  Bring to a boil check seasoning and adjust.
Return the chicken to the ...
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grilled chicken with spinach and pine nuts

Posted by Penny Moline on Friday, June 4, 2021, In : Chicken, poultry and such 
2 cups lightly packed baby spinach leaves
1/4 cup pine nuts TOASTED
2 T fresh lemon juice
1-2 teaspoons lemon zest
1/3 cup plus 2 t olive oil
salt and pepper to taste
1/3 cup parmesan cheese grated

Combine spinach, pine nuts, lemon juice and zest in food processor or blender with machine running, gradually add olive oil, salt and pepper,
stir in parmesan cheese
spread pesto over grilled chicken and serve

can freeze pesto.

 season the chicken before grilling with garlic powder, onion powder, salt and pep...
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MEDITERRANEAN CHICKEN

Posted by Penny Moline on Friday, May 14, 2021, In : Chicken, poultry and such 
4-6 CHICKEN BREAST
1 PINT CHERRY TOMATOE
1.5 CUPS MARINATED ARTICHOKES
1/2 t DRIED OREGANO
1/4 t DRIED THYME
1.2 t SALT
1/4 t BLACK PEPPER
3 t BALSAMIC VINEGAR
6-8 LEAVE FRESH BASIL TORN

DRIZZLE A COUPLE OF TABLESPOON OF OIL FROM THE MARINATED ARTICHOKES IN A PAN OVER MEDIUM/HIGH HEAT.
SEAR CHICKEN ON EACH SIDE ABOUT 3 MINTUES
TOSS THE MARINATED ARTICHOKES AND TOMATOES IN
LOWER HEART TO MEDIUM.  COVER WITH LID AND LET SIMMER FOR ABOUT 10 MINUTES
INCREASE HEAT UNTIL MOST OF THE LIQUID EVAPORATES, FLIP CHIC...
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smothered chicken with spinach, bacon and mushrooms

Posted by Penny Moline on Friday, May 14, 2021, In : Chicken, poultry and such 
need supreme sauce 1 quart  ( see sauces)

salt and pepper as needed
cooked and chopped bacon 6 ounces
fresh or frozen spinach 10 ounces
mushrooms sliced 4 ounces
pepper jack or swill cheese

preheat oven to 375.

have prepared supreme sauce and pour in to a baking dish

marinate the chicken in 2 T lemon juice and 8 T oil, season with salt and pepper while preparing supreme sauce

grill mark or sear chicken in oil

place the chicken in the supreme sauce, top with cheese, mushroom's bacon and spinach
bake unti...
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rosemary ranch chicken

Posted by Penny Moline on Friday, May 14, 2021, In : Chicken, poultry and such 
1/2 cup olive oil
1/2 cup ranch dressing
3 T Worcestershire sauce
1 T rosemary chopped
salt and pepper to taste
1 t lemon juice
2 t white vinegar
chicken breast 4 each

in a medium bowl stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary , lemon juice, white vinegar salt and pepper let stand for 5 minutes.  pound chicken to 1/4 inch thickness.  place in a gallons size ziplocked bag with the marinade.  refrigerate for at least 8 hours.  preheat grill and grill chicken until done...
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CRACK CHICKEN

Posted by Penny Moline on Friday, May 14, 2021, In : Chicken, poultry and such 
MAYONNAISE
RANCH SEASONING
COOKED BACON
CHEDDAR CHEESE
PEPPER JACK CHEESE
CHICKEN BREAST
GARLIC
SALT
PARSELY

PREHEAT OVEN 450
PREP THE BACON MIXTURE.  USE A BLENDER OR FOOD PROCESSOR TO GRIND THE COOKED BACON, GARLIC AND SALT.THEN TRANSFER TO A SMALL BOWL
COAT IN A SEPERATE BOWL WITH MAYO, RANCH SEASONING THEN ROLL INTO THE BACON MIXTURE.
TOP WITH CHEESE AND MORE BACON.  BAKE FOR 15 - 18 MINUTE.
GARNISH WITH PARSLEY AND SERVE  
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ORANGE ROASTED CORNISH GAME HEN

Posted by Penny Moline on Friday, May 14, 2021, In : Chicken, poultry and such 

SMALL ONION DICED
GARLIC GLOVE MINCED
CHICKEN BROTH 1 CUP
ORANGE PEEL 1 t ZEST
ORANCE JUICE 1 CUP
HONEY 1 T
CORNSTARCH 1 t
MEDIUM ORANGE SEGMENTED
FRESH PARSLEY 
 

ADD A SMALL AMOUNT OF OIL AND SAUTE ONION AND GARLIC IN SMALL SAUCE PAN UNTIL ONION IS TENDER
STIR TOGEHTER THE CHICKEN STOCK WITH THE CORNSTARCH, ORANGE PEEL, ORANGE JUICE AND HONEY
STIR INTO ONIONS AND GARLIC COOK UNTIL THICKENED AND BUBBLY.  REMOVE FROM HEAT SET ASIDE 1/2 OF THE SAUCE
IN A SHALLOW ROASTING PAN PLACE EACH HEN HALFON TOP OF AN...
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DE CONSTRUCTED CHICKEN CORDON BLEU

Posted by Penny Moline on Thursday, April 29, 2021, In : Chicken, poultry and such 
4 CHICKEN BREAST
1 CUP FLOUR
1/2 t GARLIC SALT
1/2 t KOSHER SALT
1/2 t GROUND PEPPER
2 EGGS BEATEN
1/2 CUP MILK
1 CUP BREAD CRUMBS
1 1/2 t ITALIAN SEASONING
1 CUP PARMESAN CHEESE GRATED
1 T OLIVE OIL
1 T BUTTER
4 SLICES OF COUNTRY HAM SHREDDED AND DEEP FRIED
4 SLICES SWISS CHEESE

PREHEAT OVEN TO 350
POUND CHICKEN BREAST FLAT
COMBINE FLOUR, GARLIC POWDER, SALT AND PEPPER IN A SHALLOW PAN
MIX EGGS AND MILK IN A SHALLOW PAN
COMBINE BREAD CRUMBS AND ITALIAN SEASONING WITH PARMESAN CHEESE IN A SHALLOW PAN
DREDGE THE...
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Chicken Satay with homemade peanut sauce

Posted by Penny Moline on Thursday, June 6, 2019, In : Chicken, poultry and such 
Chicken breast or chicken thighs cut into 1/2 inch strips
garlic minced
ginger root
coconut milk
oil as needed

Peanut sauce:
shallot minced
garlic minced
ginger root
peanut butter
soy sauce
brown sugar
lime juice

This is one of those recipes that you make to your taste. marinate the chicken in garlic, ginger, coconut milk and oil for at least an hour or over night.

Place on skewers. If you are using wooden ones place in water for at least 30 minutes before using

Add sauce ingredients to taste

Grill chicke...
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Spicy Honey Brused Chicken

Posted by Penny Moline on Thursday, June 6, 2019, In : Chicken, poultry and such 
2 t garlic powder
2 t chili powder
1 t salt
1 t cumin
1 t paprika
1/2 t cayenne pepper
6 chicken breast
Cooking spray or oil as needed
6 T honey
2 t cider vinegar
Add garlic, chili powder, salt, cumin, paprika. cayenne pepper,
Add a drizzle of vegetable oil over chicken and rub in seasonings


mix the honey and vinegar together

Brush over chicken while grilling

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Moroccan Chicken

Posted by Penny Moline on Thursday, June 6, 2019, In : Chicken, poultry and such 
6 boneless chicken breast

Marinade:
olive oil 1/4 to 1/2 cup
salt 1 t
sugar 1 t
garlic cloves 2 each minced
2 t paprika
1 t cumin
1/2 t coriander
1/4 t ginger
1/4 t turmeric
1/4 t cinnamon
1/8 t cayenne pepper or more to taste

pound out chicken

Mix seasons together
add olive oil
pour over chicken and marinade 5 to 6 hours

Grill over medium high heat.



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Chicken Piccata with Cream

Posted by Penny Moline on Wednesday, June 5, 2019, In : Chicken, poultry and such 
4 chicken breast pounded thin
1 small onion minced
2 garlic cloves minced
1 1/2 cups chicken broth
lemon juice to taste
capers to taste
3 T butter
1/2 to 1 cup heavy cream
salt and pepper

Oil for frying
Flour for dredging
dried parsley

Season Chicken breast with salt and pepper
Dredge in a light coating of flour seasoned with parsley

Add oil to skillet and fry until both sides are golden.  Remove and set aside
in same skillet add butter, onions, garlic and saute
whisk in chicken broth, lemon juice and capers...
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Chicken Francese

Posted by Penny Moline on Wednesday, June 5, 2019, In : Chicken, poultry and such 
2 boneless Skinless chicken breast pounded thin
Flour
1 cup chicken broth
1/4 cup white wine
lemon juice to taste
3 eggs
parmesan cheese grated
garlic clove minced
fresh parsley
1/2 cup butter

Pasta to serve with dish

Dredge chicken in flour

In a container mix eggs, parmesan cheese to create a pancake lookin batter

Dip breast in batter and cook at medium high heat in olive oil and brown on both sides
Bake to finish in a 350 degree oven keep warm
In same pan add garlic and cook until lightly browned
deglaze p...
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Teriyaki Chicken

Posted by Penny Moline on Thursday, May 23, 2019, In : Chicken, poultry and such 
1/4 cup soy sauce
2 Tbsp. brown sugar
2 Tbsp. dry sherry
2 Tbsp. rice vinegar
2 garlic clove minced
1 t grated ginger
1/4 t red pepper flakes
4 chicken breast
2 teaspoons sesame seeds

Combine soy sauce, sugar, sherry, garlic ginger, vinegar, red pepper flakes and stir until sugar dissolves.
marinate the chicken for one to four hours turning to make sure it is all coated

heat grill to high and grill chicken.  Sprinkle with sesame seeds when done 


Continue reading ...
 

Grilled Chicken with Spinach and pinenuts

Posted by Penny Moline on Thursday, May 23, 2019, In : Chicken, poultry and such 
2 cups lightly packed baby spinach
1/4 cup pine nuts toasted
2 T fresh lemon juice
1-2 teaspoons lemon zest
1/3 cup plus 2 teaspoons olive oil
salt and pepper
1/3 cup parmesan cheese

Combine spinach pine nuts lemon juice and zest in a food processor or blender
lightly pulse until spinach is chopped and ingredients combined, with machine running slowly add olive oil until creamy
add salt and pepper

can freeze left over pesto

season chicken with garlic powder, onion powder, salt and pepper and oil until ...
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Honey Mustard Chicken Breast

Posted by Penny Moline on Tuesday, August 27, 2013, In : Chicken, poultry and such 

This is a quick dinner idea

marinade
1/3 cup coarsely chopped mint
1/4 cup olive oil
1/4 cu fresh lemon juce
1 T coarsley chopped garlic
salt and pepper to taste
Whisk together

4 boneless skinless chicken breast
Marinade the chicken for about 1 hour


Sauce
2 T olive oil
2 T butter
13 cup minced yellow onion
1 t minced jalapeno pepper without seeds
1/4 cup dijon mustard
2 T honey

In medium sauce pan add butter and olive oil
add onion and jalapeno and cook until onion is translusent
remove from heat
whisk in mustar...
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Kingston Grilled Jerk Chicken

Posted by Penny Moline on Tuesday, August 27, 2013, In : Chicken, poultry and such 

4 green onions choarsely chopped
1 habanero chile, stemmed, seeded and coursely chopped
3 tablespoons canola oil
2 tablespoons lime juice
1 tablespoons granulated garlic
2 teaspoons dried thyme
2 teaspoons all spice
1 teaspoon sugar
salt and pepper to taste
to make a paste place all the ingredients in a food processor and blend



1 whole chicken or 4 to 6 chicken breast

Rub the paste all over the chicken and refridgerate 12 to 24 hours

Grill the chicken until done 165 internal tempature.
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Tipsy chicken

Posted by Penny Moline on Tuesday, August 27, 2013, In : Chicken, poultry and such 

marinade
1/3 cup bourbon
2 tablespoons maple syrup
1 tablespoon dijon mustard
1 tablespoon minced garlic

4 chicken breast

2 tablespoons olive oil
salt and pepper to taste

marniade for at least 2  hours.

Grill to 165 degrees...basting with the reserved marinade


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Greek Garlic Chicken

Posted by Penny Moline on Tuesday, August 27, 2013, In : Chicken, poultry and such 

Marinade
1/2 cup chopped fresh italian parsley
1/4 cup dry white wine
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoons minced garlic
1 tablespoon black olive tapenade
1 teaspoon dried oregano
1 teaspoon paprika
salt and pepper to taste

Whisk together all the ingredients and reserve 1/4 of the marinade

marinade the chicken for 6 hours

grill the chicken and baste with the reserved marinade.




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Margarita Chicken

Posted by Penny Moline on Tuesday, August 27, 2013, In : Chicken, poultry and such 
Marinade
1/4 cup lime juice
1/4 cup olive oil
2 tablespoons tequila
1 teaspoon lime zest
 1/8 teaspoon cayenne
salt and pepper to taste

Whisk ingredients together reserve 1/4 of the marinade

4 boneless chicken breast

place the chicken breast in the marinade and distribute well.  refrigerate for about an hour

Remove the chicken and toss the marinade except the reserved.

grill the breast and baste with the remaining marinade.




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Beer Can Chicken

Posted by Penny Moline on Tuesday, August 27, 2013, In : Chicken, poultry and such 

Rub
1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground pepper
mix all ingredients togeher

1 whole chicken 4 to 5 pounds rinse the chicken under water and pat dry

2 teaspoons vegetable oil
rub  the oil and the rub into the chicken 

1 can ( 16 ounce) beer  Open the can and pour off half of the beer
set the half full can on a flat surface and slide the chicken ov...
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Chicken En Croute

Posted by Penny Moline on Wednesday, August 21, 2013, In : Chicken, poultry and such 

One package Puff Pastry
4 chicken breast, cut and trim any fat away
1 bag of fresh baby spinach or 1 small carton of frozen spinach ( best value)
1 shallot or small onion diced small
1 cup of mushrooms diced small
1 8 ounce package of cream cheese

egg wash ( equal parts milk and water)

Season chicken with salt and pepper, garlic powder, Italian seasoning, what ever floats your boat

Grill mark the chicken, but do not fully cook... this is an extra step that I like to do
set aside

In a saute pan with oli...
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Baked "Fried" Chicken

Posted by Penny Moline on Wednesday, August 21, 2013, In : Chicken, poultry and such 

1 package chicken tenders, or chicken breast cut into strips, or a half chicken breast

Soak overnight in buttermilk (or milk with a dash of lemon juice) to cover chicken ( if you don't soak over night soak at least 20 to 30 minutes)

Seasoning mix

1/2 teaspoon salt
1 Tablespoon season all  (Season All is made by Morton's, it also come in spicy and can be purchased at most grocery stores)
3/4 teaspoons black pepper
1 cup flour
2 teaspoons paprika


preheat oven to 400 degrees

melt 1/2 stick of butter and ...
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Duck a l'Orange

Posted by Penny Moline on Monday, March 25, 2013, In : Chicken, poultry and such 
1 duckling about 5 pounds
1 cup  chicken stock
1 tablespoon sugar
1 tablespoon champagne or red wine vinegar
2 tablespoons brandy
1 3/4 cup orange juice
3 tablespoons lemon juice ( about 1 lemon)
2 teaspoon butter
4 oranges peeled and sectioned
4 tablespoons orange zest

Prick the duck with a fork and season with salt and pepper
roast the duck at 400 degrees for 15 minutes
reduce heat to 350 and cook until done
remove duck from the roasting pan and keep warm

degrease the roasting pan.... place the roasting ...
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Orange Chicken with BACON

Posted by Penny Moline on Friday, July 6, 2012, In : Chicken, poultry and such 
Marinade
1 onion minced
1/3 cup orange juice
zest of 1 orange
1/3 cup lemon juice
4 tablespoons soy sauce
3 tablespoons white wine vinegar
3 tablespoons honey
1 1/2 tablespoons minced ginger
1 1/2 tablespoons dijon mustard
2 garlic cloves minced
salt and pepper to taste


Combine all ingredients and pour over chicken breasts.  Let marindate 2 hours or overnight.

6 chicken breasts
12 thick slices of bacon

Wrap each breast with 2 slices of bacon and secure with wooden picks that have been soaked in water.
Grill ...
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Penny's Fried Chicken

Posted by Penny Moline on Wednesday, April 25, 2012, In : Chicken, poultry and such 
Okay.... this is a recipe, that I love... you can take it on a picnic, you can dress it up for a special dinner... it is just plain and simple down home cooking...

4 bone on skin on chicken breast halves
1 quart buttermilk
1 tablespoon franks red hot
1 teaspoon black pepper

Pour the buttermilk, Franks Red hot, and black pepper over the chicken breasts.
cover the container with plastic wrap
Let sit in the refrigerator over night or  up to two days

Dredge the buttermilk soaked chicken in seasoned flour...
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Chicken Saute Provencale

Posted by Penny Moline on Friday, December 2, 2011, In : Chicken, poultry and such 
Chicken Breast Supreme cut 1 each
Salt to taste
pepper to taste
flour as needed
Vegetable oil as needed
Season chicken with salt and pepper and dredge in flour
Heat vegetable oil in saute pan and saute chicken until golden brown and cooked to 165 degrees
Remove from pan and keep warm

Butter
Garlic 1 tsp
Chablis 1 1/2 ounce
Pour off excess fat from saute pan, and add about a tablespoon of butter, add garlic and saute, take pan off from the heat and add chablis to deglaze

Tomato concasse  ( which is peeled...
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Coq Au Vin

Posted by Penny Moline on Tuesday, November 15, 2011, In : Chicken, poultry and such 
3 to 4 ounces of lean bacon
2 1/2 to 3 pounds cut up frying chicken
Oil and or butter for frying/sauteing
1/4 cup brandy
3 cups red wine
chicken stock 1 to 2 cups
1 Tablespoon tomato paste
2 cloves garlic mashed
1/4 teaspoon thyme
1 bay leaf
1/2 pound fresh mushrooms
12 to 24 small white onions
roux as needed

Cut bacon into 1 inch long sticks about 1/4 inch across.  Simmer for 10 minute in 2 quarts of water, drain, rinse in cold water and dry.
Saute in butter or oil.  When bacon is browned, remove to a sid...
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Orange Curry Chicken with Pecan Crust

Posted by Penny Moline on Monday, June 14, 2010, In : Chicken, poultry and such 
Marinade:

1 tsp curry powder
1 T butter
1 tsp minced orange zest
1/3 cup plain yogurt
4 boneless skinless chicken breast

Coating:

1 cup well crushed soda crackers about 16
1 tsp salt
1/3 cup finely chopped dried cranberries or raisins
2 tsp minced fresh ginger
1 cup finely chopped pecans
4 T melted butter

Marinate chicken for several hours or over night.  Dredge in melted butter, then in coating.  Bake at 375 until chicken has reached an internal temperature of 165. and is golden brown.
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Sesame Chicken with Phyllo

Posted by Penny Moline on Monday, June 14, 2010, In : Chicken, poultry and such 
Marinade
lemon juice  3 Tablespoons
soy sauce 2 Tablespoons
honey 3 Tablespoons
Salad Oil  2 Tablespoons
Garlic minced 1 clove
Fresh Ginger 1 tablespoon grated
pinch cayenne
1/2 teaspoon black pepper
1 egg white

4 sheet phyllo
4 tablespoons butter melted
1/2 cup sesame seeds toasted

Marinade 6 boneless chicken breast for 4 hours
Wrap center of chicken in phyllo that is cut into 3 inch strips and dip end of chicken into sesame seeds
Bake at 375 until chicken has reached 165 degrees.

Continue reading ...
 
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Showing category "Chicken, poultry and such" (Show all posts)

chicken and dumplings

Posted by Penny Moline on Friday, June 25, 2021, In : Chicken, poultry and such 
2 T olive oil
1 ( 3 pound) chicken cut into pieces
1/4 cup flour, seasoned with salt and pepper
1 medium yellow onion small diced
2 carrots, peeled and cut into large dice
2 celery stocks cut into large chunks
1 bay leaf
1 sprig thyme
1/4 t turmeric
salt and pepper to taste
4 cups chicken broth
fresh parsley for garnish

for dumplings
1 1/2 cups flour
2 t baking powder
1/2 cup coarsely ground corn meal
1 T sugar
1 t salt 
1 3/4 cups heavy cream

In a wide heavy pot with a tight lid heat the olive oil
dredge the ch...
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Chicken stuffed with Mozzarella, Tomato and Basil

Posted by Penny Moline on Friday, June 25, 2021, In : Chicken, poultry and such 
2 chicken breast
sliced mozzarella cheese
grape tomatoes, sliced in half
basil leaves
2 t Italian seasoning
salt and pepper to taste
2 t olive oil

place chicken on cutting board.  cut slits across the breast about 3/4 of the way through the chicken being careful not to cut all the way through.  about 6 to 8 slits.  stuff each slit with mozzarella cheese, half a grape tomato and a basil leaf.
place in a greased baking dish and brush with olive oil.  Srinkle with salt and pepper and Italian seasoning. ...
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chicken cacciatore

Posted by Penny Moline on Friday, June 25, 2021, In : Chicken, poultry and such 
chicken whole 12 each 
seasoned bread flour 1 1/2 lb
salt and pepper to taste

Oil 1 1/2 pints

onions 3 lbs
mushrooms 3 lb
green peppers 2 lb
garlic minced 6 T
tomatoes 3 qts
marsala or madeira wine 1 pint
oregano crushed 1 T
basil 1 T
salt and pepper to taste.

clean and disjoint chicken.  Remove rib bones from breast and dredge chicken pieces in seasoned flour
fry chicken 1/8 inch of oil in a fry pan or heavy skillet until lightly browned on both sides.  place in roast panss.  Separeate white meat and dark...
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Greek Phyllo Wrapped Chicken

Posted by Penny Moline on Friday, June 25, 2021, In : Chicken, poultry and such 
1 cup feta cheese
2 egg yolks
1 clove garlic minced
1/2 cup chopped green onion
1/3 cup fresh parsley
1/3 cup fresh mint
salt and pepper
4 boneless chicken breast
8 sheet of phyllo pastry
1/3 cup butter melted
in a bowl mash together the feta cheese, egg yolks and garlic.  mix in onions, parsley and mint season with salt and pepper
cut chicken in half almost but not all the way through.  Open like a book.  Spread the feta mixture evenly on 1/2 of each breast and fold over to close.  Place 1 sheet of phy...
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Sun-dried Tomato, Spinach and Bacon Chicken

Posted by Penny Moline on Friday, June 25, 2021, In : Chicken, poultry and such 
4 small chicken breast
1 T butter
Italian Dressing mix ( half the packet)
Creamed Spinach
1 T oil
6 ounces baby spinach
4 garlic cloves minced
2/3 cup half and half
2/3 cup mozzarella cheese shredded
salt and pepper to taste
other ingredients
1/4 cup sun dried tomatoes drained of oil chopped
4 slices bacon cooked
4 slices of pepper jack cheese

Preheat oven to 375
Butter bottom of baking dish.  Season chicken breast on both sides with italian seasoning mix.  Place chicken into a greased baking dish and bake ...
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Orange glazed Chicken I and II

Posted by Penny Moline on Friday, June 25, 2021, In : Chicken, poultry and such 
Orange glazed chicken I

1 cup honey
3/4 Cup cornstarch
4 cups orange juice
2 t lemon zest
2 T orange zest
3 minced Garlic cloves
2 small dice onion 

Combine ingredients and marinated chicken in it.  

Orange glazed Chicken II
1/2 cup orange juice
1/2 cup vegetable oil
1 t grated orange zest
1 t paprika
1 t ground mustard
salt and pepper to taste
4 skinless chicken breast
Mix ingredients together and marinate the chicken in a baking pan.  bake chicken until 165 degrees
Continue reading ...
 

Greek Marinated Chicken

Posted by Penny Moline on Friday, June 25, 2021, In : Chicken, poultry and such 
1 cup plain yogurt
2 T olive oil
2 cloves garlic minced
1/2 T dried oregano
1 medium lemon zested
salt and pepper to taste
1/4 bunch fresh parsley
3 to 4 chicken breast

combine ingredients to make marinate.
marinate for at least 30 minutes

grill or bake the chicken 
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Chicken Marsala Emeril Lagasse 2003

Posted by Penny Moline on Thursday, June 24, 2021, In : Chicken, poultry and such 
1/2 cup flour
1 T essence recipe follows
2 boneless skinless chicken breast
1 T olive oil
4 T butter
3 cups sliced mushrooms , cremini, oysters, shitake or whatever you have on hand
3/4 cup marsala
1 cup chicken stock
salt and pepper
chopped chives for garnish

in a shallow bowl combine flour and essence and stir to combine quickly dredge chicken breast in flour and shake to remove excess flour
heat oil in a large skillet over medium heat until very hot, but not smoking.  add 1 T butter and cook chicken ...
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Chicken Lombardy

Posted by Penny Moline on Thursday, June 10, 2021, In : Chicken, poultry and such 
8 ounce package of sliced mushrooms
2 T butter melted
6 skinned and boned chicken breast
1/2 cup all purpose flour
1/3 cup butter
3/4 cup Marsala
1/2 cup chicken broth
salt and pepper to taste
1/2 cup mozzarella shredded
1/2 cup parmesan cheese shredded
2 green onions sliced

cook mushrooms in butter and set aside. pound out chicken breast until flattened
dredge chicken in flour cook in butter until golden brown.  place in a prepared baking dish that is greased..  reserve pan drippings.  sprinkle chicken ...
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FRENCH ONION STUFFED CHICKEN

Posted by Penny Moline on Friday, June 4, 2021, In : Chicken, poultry and such 
2 T BUTTER
4 LARGE ONIONS SLICED THIN
SALT AND PEPPER TO TASTE
2 t FRESH CHOPPED THYME DIVIDED
2 T WHITE WINE, OR SHERRY OR BALSAMIC VINEGAR
2 GLOVES GARLIC MINCED
1/2 CUP BEEF BROTH OR STOCK DIVIDED
1 T OLIVE OIL
4 CHICKEN BREAST SKINLESS
2 t GARLIC POWDER
1 t GROUND THYME
1 CUP GRUYERE CHEESE OR MOZZARELLA CHEESE
4 T GRATED PARMESAN CHEESE

PREHEAT OVEN TO 400

GREASE A 9X12 INCH PAN
MELT BUTTER IN A LARGE SKILLET, ADD ONIONS AND SEASON WITH SALT AND PEPPER AND 1/2 OF THE FRESH THYME AND GARLIC COOK UNTIL O...
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CHICKEN SOUVLAKI WITH TZATZIKI

Posted by Penny Moline on Friday, June 4, 2021, In : Chicken, poultry and such 
SOUVLAKI
LEMON JUICE 3 T
OREGANO 1 1/2 t
OLIVE OIL AS NEEDED
SALT AND PEPPER TO TASTE
GARLIC MINCED 4 GLOVES
CHICKEN BREAST CUT INTO 1/2 INCH SLICES
ZUCCHINI 1/2 INCH THICK SLICES
COMBINE FIRST FIVE INGREDIENTS, MARINATE FOR 30 MINUTES AND TREAD CHICKEN AND ZUCCHINI ON SKEWERS
GRILL MARK AND BAKE TO FINISH

TZATZIKI SAUCE
CUCUMBER PEELED AND SEEDED SHREDDED
PLAIN YOGURT 1/2 CUP
LEMON JUICE 1 T
SALT AND PEPPER TOTASTE 
GARLIC MINCED
DILL OPTIONAL
COMBINE INGREDIENTS IN A BLENDER AND BLEND UNTIL SMOOTH


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chicken piccata

Posted by Penny Moline on Friday, June 4, 2021, In : Chicken, poultry and such 
2 skinless chicken breast pounded thin
salt and pepper
all purpose flour for dredging
6 T butter
5 T olive oil
1/3 cup lemon juice
1/2 cup chicken stock
1/4 cup capers rinsed
1/3 cup fresh parsley chopped

Season chicken with salt and pepper and dredge in flour
melt 2 T butter with 3 T olive oil.  Add chicken cook until golden. If needed add add more butter and olive oil
Remove from heat.
Into the pan add lemon juice, stock and capers.  Bring to a boil check seasoning and adjust.
Return the chicken to the ...
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grilled chicken with spinach and pine nuts

Posted by Penny Moline on Friday, June 4, 2021, In : Chicken, poultry and such 
2 cups lightly packed baby spinach leaves
1/4 cup pine nuts TOASTED
2 T fresh lemon juice
1-2 teaspoons lemon zest
1/3 cup plus 2 t olive oil
salt and pepper to taste
1/3 cup parmesan cheese grated

Combine spinach, pine nuts, lemon juice and zest in food processor or blender with machine running, gradually add olive oil, salt and pepper,
stir in parmesan cheese
spread pesto over grilled chicken and serve

can freeze pesto.

 season the chicken before grilling with garlic powder, onion powder, salt and pep...
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MEDITERRANEAN CHICKEN

Posted by Penny Moline on Friday, May 14, 2021, In : Chicken, poultry and such 
4-6 CHICKEN BREAST
1 PINT CHERRY TOMATOE
1.5 CUPS MARINATED ARTICHOKES
1/2 t DRIED OREGANO
1/4 t DRIED THYME
1.2 t SALT
1/4 t BLACK PEPPER
3 t BALSAMIC VINEGAR
6-8 LEAVE FRESH BASIL TORN

DRIZZLE A COUPLE OF TABLESPOON OF OIL FROM THE MARINATED ARTICHOKES IN A PAN OVER MEDIUM/HIGH HEAT.
SEAR CHICKEN ON EACH SIDE ABOUT 3 MINTUES
TOSS THE MARINATED ARTICHOKES AND TOMATOES IN
LOWER HEART TO MEDIUM.  COVER WITH LID AND LET SIMMER FOR ABOUT 10 MINUTES
INCREASE HEAT UNTIL MOST OF THE LIQUID EVAPORATES, FLIP CHIC...
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smothered chicken with spinach, bacon and mushrooms

Posted by Penny Moline on Friday, May 14, 2021, In : Chicken, poultry and such 
need supreme sauce 1 quart  ( see sauces)

salt and pepper as needed
cooked and chopped bacon 6 ounces
fresh or frozen spinach 10 ounces
mushrooms sliced 4 ounces
pepper jack or swill cheese

preheat oven to 375.

have prepared supreme sauce and pour in to a baking dish

marinate the chicken in 2 T lemon juice and 8 T oil, season with salt and pepper while preparing supreme sauce

grill mark or sear chicken in oil

place the chicken in the supreme sauce, top with cheese, mushroom's bacon and spinach
bake unti...
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rosemary ranch chicken

Posted by Penny Moline on Friday, May 14, 2021, In : Chicken, poultry and such 
1/2 cup olive oil
1/2 cup ranch dressing
3 T Worcestershire sauce
1 T rosemary chopped
salt and pepper to taste
1 t lemon juice
2 t white vinegar
chicken breast 4 each

in a medium bowl stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary , lemon juice, white vinegar salt and pepper let stand for 5 minutes.  pound chicken to 1/4 inch thickness.  place in a gallons size ziplocked bag with the marinade.  refrigerate for at least 8 hours.  preheat grill and grill chicken until done...
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CRACK CHICKEN

Posted by Penny Moline on Friday, May 14, 2021, In : Chicken, poultry and such 
MAYONNAISE
RANCH SEASONING
COOKED BACON
CHEDDAR CHEESE
PEPPER JACK CHEESE
CHICKEN BREAST
GARLIC
SALT
PARSELY

PREHEAT OVEN 450
PREP THE BACON MIXTURE.  USE A BLENDER OR FOOD PROCESSOR TO GRIND THE COOKED BACON, GARLIC AND SALT.THEN TRANSFER TO A SMALL BOWL
COAT IN A SEPERATE BOWL WITH MAYO, RANCH SEASONING THEN ROLL INTO THE BACON MIXTURE.
TOP WITH CHEESE AND MORE BACON.  BAKE FOR 15 - 18 MINUTE.
GARNISH WITH PARSLEY AND SERVE  
Continue reading ...
 

ORANGE ROASTED CORNISH GAME HEN

Posted by Penny Moline on Friday, May 14, 2021, In : Chicken, poultry and such 

SMALL ONION DICED
GARLIC GLOVE MINCED
CHICKEN BROTH 1 CUP
ORANGE PEEL 1 t ZEST
ORANCE JUICE 1 CUP
HONEY 1 T
CORNSTARCH 1 t
MEDIUM ORANGE SEGMENTED
FRESH PARSLEY 
 

ADD A SMALL AMOUNT OF OIL AND SAUTE ONION AND GARLIC IN SMALL SAUCE PAN UNTIL ONION IS TENDER
STIR TOGEHTER THE CHICKEN STOCK WITH THE CORNSTARCH, ORANGE PEEL, ORANGE JUICE AND HONEY
STIR INTO ONIONS AND GARLIC COOK UNTIL THICKENED AND BUBBLY.  REMOVE FROM HEAT SET ASIDE 1/2 OF THE SAUCE
IN A SHALLOW ROASTING PAN PLACE EACH HEN HALFON TOP OF AN...
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DE CONSTRUCTED CHICKEN CORDON BLEU

Posted by Penny Moline on Thursday, April 29, 2021, In : Chicken, poultry and such 
4 CHICKEN BREAST
1 CUP FLOUR
1/2 t GARLIC SALT
1/2 t KOSHER SALT
1/2 t GROUND PEPPER
2 EGGS BEATEN
1/2 CUP MILK
1 CUP BREAD CRUMBS
1 1/2 t ITALIAN SEASONING
1 CUP PARMESAN CHEESE GRATED
1 T OLIVE OIL
1 T BUTTER
4 SLICES OF COUNTRY HAM SHREDDED AND DEEP FRIED
4 SLICES SWISS CHEESE

PREHEAT OVEN TO 350
POUND CHICKEN BREAST FLAT
COMBINE FLOUR, GARLIC POWDER, SALT AND PEPPER IN A SHALLOW PAN
MIX EGGS AND MILK IN A SHALLOW PAN
COMBINE BREAD CRUMBS AND ITALIAN SEASONING WITH PARMESAN CHEESE IN A SHALLOW PAN
DREDGE THE...
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Chicken Satay with homemade peanut sauce

Posted by Penny Moline on Thursday, June 6, 2019, In : Chicken, poultry and such 
Chicken breast or chicken thighs cut into 1/2 inch strips
garlic minced
ginger root
coconut milk
oil as needed

Peanut sauce:
shallot minced
garlic minced
ginger root
peanut butter
soy sauce
brown sugar
lime juice

This is one of those recipes that you make to your taste. marinate the chicken in garlic, ginger, coconut milk and oil for at least an hour or over night.

Place on skewers. If you are using wooden ones place in water for at least 30 minutes before using

Add sauce ingredients to taste

Grill chicke...
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Spicy Honey Brused Chicken

Posted by Penny Moline on Thursday, June 6, 2019, In : Chicken, poultry and such 
2 t garlic powder
2 t chili powder
1 t salt
1 t cumin
1 t paprika
1/2 t cayenne pepper
6 chicken breast
Cooking spray or oil as needed
6 T honey
2 t cider vinegar
Add garlic, chili powder, salt, cumin, paprika. cayenne pepper,
Add a drizzle of vegetable oil over chicken and rub in seasonings


mix the honey and vinegar together

Brush over chicken while grilling

Continue reading ...
 

Moroccan Chicken

Posted by Penny Moline on Thursday, June 6, 2019, In : Chicken, poultry and such 
6 boneless chicken breast

Marinade:
olive oil 1/4 to 1/2 cup
salt 1 t
sugar 1 t
garlic cloves 2 each minced
2 t paprika
1 t cumin
1/2 t coriander
1/4 t ginger
1/4 t turmeric
1/4 t cinnamon
1/8 t cayenne pepper or more to taste

pound out chicken

Mix seasons together
add olive oil
pour over chicken and marinade 5 to 6 hours

Grill over medium high heat.



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Chicken Piccata with Cream

Posted by Penny Moline on Wednesday, June 5, 2019, In : Chicken, poultry and such 
4 chicken breast pounded thin
1 small onion minced
2 garlic cloves minced
1 1/2 cups chicken broth
lemon juice to taste
capers to taste
3 T butter
1/2 to 1 cup heavy cream
salt and pepper

Oil for frying
Flour for dredging
dried parsley

Season Chicken breast with salt and pepper
Dredge in a light coating of flour seasoned with parsley

Add oil to skillet and fry until both sides are golden.  Remove and set aside
in same skillet add butter, onions, garlic and saute
whisk in chicken broth, lemon juice and capers...
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Chicken Francese

Posted by Penny Moline on Wednesday, June 5, 2019, In : Chicken, poultry and such 
2 boneless Skinless chicken breast pounded thin
Flour
1 cup chicken broth
1/4 cup white wine
lemon juice to taste
3 eggs
parmesan cheese grated
garlic clove minced
fresh parsley
1/2 cup butter

Pasta to serve with dish

Dredge chicken in flour

In a container mix eggs, parmesan cheese to create a pancake lookin batter

Dip breast in batter and cook at medium high heat in olive oil and brown on both sides
Bake to finish in a 350 degree oven keep warm
In same pan add garlic and cook until lightly browned
deglaze p...
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Teriyaki Chicken

Posted by Penny Moline on Thursday, May 23, 2019, In : Chicken, poultry and such 
1/4 cup soy sauce
2 Tbsp. brown sugar
2 Tbsp. dry sherry
2 Tbsp. rice vinegar
2 garlic clove minced
1 t grated ginger
1/4 t red pepper flakes
4 chicken breast
2 teaspoons sesame seeds

Combine soy sauce, sugar, sherry, garlic ginger, vinegar, red pepper flakes and stir until sugar dissolves.
marinate the chicken for one to four hours turning to make sure it is all coated

heat grill to high and grill chicken.  Sprinkle with sesame seeds when done 


Continue reading ...
 

Grilled Chicken with Spinach and pinenuts

Posted by Penny Moline on Thursday, May 23, 2019, In : Chicken, poultry and such 
2 cups lightly packed baby spinach
1/4 cup pine nuts toasted
2 T fresh lemon juice
1-2 teaspoons lemon zest
1/3 cup plus 2 teaspoons olive oil
salt and pepper
1/3 cup parmesan cheese

Combine spinach pine nuts lemon juice and zest in a food processor or blender
lightly pulse until spinach is chopped and ingredients combined, with machine running slowly add olive oil until creamy
add salt and pepper

can freeze left over pesto

season chicken with garlic powder, onion powder, salt and pepper and oil until ...
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Honey Mustard Chicken Breast

Posted by Penny Moline on Tuesday, August 27, 2013, In : Chicken, poultry and such 

This is a quick dinner idea

marinade
1/3 cup coarsely chopped mint
1/4 cup olive oil
1/4 cu fresh lemon juce
1 T coarsley chopped garlic
salt and pepper to taste
Whisk together

4 boneless skinless chicken breast
Marinade the chicken for about 1 hour


Sauce
2 T olive oil
2 T butter
13 cup minced yellow onion
1 t minced jalapeno pepper without seeds
1/4 cup dijon mustard
2 T honey

In medium sauce pan add butter and olive oil
add onion and jalapeno and cook until onion is translusent
remove from heat
whisk in mustar...
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Kingston Grilled Jerk Chicken

Posted by Penny Moline on Tuesday, August 27, 2013, In : Chicken, poultry and such 

4 green onions choarsely chopped
1 habanero chile, stemmed, seeded and coursely chopped
3 tablespoons canola oil
2 tablespoons lime juice
1 tablespoons granulated garlic
2 teaspoons dried thyme
2 teaspoons all spice
1 teaspoon sugar
salt and pepper to taste
to make a paste place all the ingredients in a food processor and blend



1 whole chicken or 4 to 6 chicken breast

Rub the paste all over the chicken and refridgerate 12 to 24 hours

Grill the chicken until done 165 internal tempature.
Continue reading ...
 

Tipsy chicken

Posted by Penny Moline on Tuesday, August 27, 2013, In : Chicken, poultry and such 

marinade
1/3 cup bourbon
2 tablespoons maple syrup
1 tablespoon dijon mustard
1 tablespoon minced garlic

4 chicken breast

2 tablespoons olive oil
salt and pepper to taste

marniade for at least 2  hours.

Grill to 165 degrees...basting with the reserved marinade


Continue reading ...
 

Greek Garlic Chicken

Posted by Penny Moline on Tuesday, August 27, 2013, In : Chicken, poultry and such 

Marinade
1/2 cup chopped fresh italian parsley
1/4 cup dry white wine
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoons minced garlic
1 tablespoon black olive tapenade
1 teaspoon dried oregano
1 teaspoon paprika
salt and pepper to taste

Whisk together all the ingredients and reserve 1/4 of the marinade

marinade the chicken for 6 hours

grill the chicken and baste with the reserved marinade.




Continue reading ...
 

Margarita Chicken

Posted by Penny Moline on Tuesday, August 27, 2013, In : Chicken, poultry and such 
Marinade
1/4 cup lime juice
1/4 cup olive oil
2 tablespoons tequila
1 teaspoon lime zest
 1/8 teaspoon cayenne
salt and pepper to taste

Whisk ingredients together reserve 1/4 of the marinade

4 boneless chicken breast

place the chicken breast in the marinade and distribute well.  refrigerate for about an hour

Remove the chicken and toss the marinade except the reserved.

grill the breast and baste with the remaining marinade.




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Beer Can Chicken

Posted by Penny Moline on Tuesday, August 27, 2013, In : Chicken, poultry and such 

Rub
1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground pepper
mix all ingredients togeher

1 whole chicken 4 to 5 pounds rinse the chicken under water and pat dry

2 teaspoons vegetable oil
rub  the oil and the rub into the chicken 

1 can ( 16 ounce) beer  Open the can and pour off half of the beer
set the half full can on a flat surface and slide the chicken ov...
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Chicken En Croute

Posted by Penny Moline on Wednesday, August 21, 2013, In : Chicken, poultry and such 

One package Puff Pastry
4 chicken breast, cut and trim any fat away
1 bag of fresh baby spinach or 1 small carton of frozen spinach ( best value)
1 shallot or small onion diced small
1 cup of mushrooms diced small
1 8 ounce package of cream cheese

egg wash ( equal parts milk and water)

Season chicken with salt and pepper, garlic powder, Italian seasoning, what ever floats your boat

Grill mark the chicken, but do not fully cook... this is an extra step that I like to do
set aside

In a saute pan with oli...
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Baked "Fried" Chicken

Posted by Penny Moline on Wednesday, August 21, 2013, In : Chicken, poultry and such 

1 package chicken tenders, or chicken breast cut into strips, or a half chicken breast

Soak overnight in buttermilk (or milk with a dash of lemon juice) to cover chicken ( if you don't soak over night soak at least 20 to 30 minutes)

Seasoning mix

1/2 teaspoon salt
1 Tablespoon season all  (Season All is made by Morton's, it also come in spicy and can be purchased at most grocery stores)
3/4 teaspoons black pepper
1 cup flour
2 teaspoons paprika


preheat oven to 400 degrees

melt 1/2 stick of butter and ...
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Duck a l'Orange

Posted by Penny Moline on Monday, March 25, 2013, In : Chicken, poultry and such 
1 duckling about 5 pounds
1 cup  chicken stock
1 tablespoon sugar
1 tablespoon champagne or red wine vinegar
2 tablespoons brandy
1 3/4 cup orange juice
3 tablespoons lemon juice ( about 1 lemon)
2 teaspoon butter
4 oranges peeled and sectioned
4 tablespoons orange zest

Prick the duck with a fork and season with salt and pepper
roast the duck at 400 degrees for 15 minutes
reduce heat to 350 and cook until done
remove duck from the roasting pan and keep warm

degrease the roasting pan.... place the roasting ...
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Orange Chicken with BACON

Posted by Penny Moline on Friday, July 6, 2012, In : Chicken, poultry and such 
Marinade
1 onion minced
1/3 cup orange juice
zest of 1 orange
1/3 cup lemon juice
4 tablespoons soy sauce
3 tablespoons white wine vinegar
3 tablespoons honey
1 1/2 tablespoons minced ginger
1 1/2 tablespoons dijon mustard
2 garlic cloves minced
salt and pepper to taste


Combine all ingredients and pour over chicken breasts.  Let marindate 2 hours or overnight.

6 chicken breasts
12 thick slices of bacon

Wrap each breast with 2 slices of bacon and secure with wooden picks that have been soaked in water.
Grill ...
Continue reading ...
 

Penny's Fried Chicken

Posted by Penny Moline on Wednesday, April 25, 2012, In : Chicken, poultry and such 
Okay.... this is a recipe, that I love... you can take it on a picnic, you can dress it up for a special dinner... it is just plain and simple down home cooking...

4 bone on skin on chicken breast halves
1 quart buttermilk
1 tablespoon franks red hot
1 teaspoon black pepper

Pour the buttermilk, Franks Red hot, and black pepper over the chicken breasts.
cover the container with plastic wrap
Let sit in the refrigerator over night or  up to two days

Dredge the buttermilk soaked chicken in seasoned flour...
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Chicken Saute Provencale

Posted by Penny Moline on Friday, December 2, 2011, In : Chicken, poultry and such 
Chicken Breast Supreme cut 1 each
Salt to taste
pepper to taste
flour as needed
Vegetable oil as needed
Season chicken with salt and pepper and dredge in flour
Heat vegetable oil in saute pan and saute chicken until golden brown and cooked to 165 degrees
Remove from pan and keep warm

Butter
Garlic 1 tsp
Chablis 1 1/2 ounce
Pour off excess fat from saute pan, and add about a tablespoon of butter, add garlic and saute, take pan off from the heat and add chablis to deglaze

Tomato concasse  ( which is peeled...
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Coq Au Vin

Posted by Penny Moline on Tuesday, November 15, 2011, In : Chicken, poultry and such 
3 to 4 ounces of lean bacon
2 1/2 to 3 pounds cut up frying chicken
Oil and or butter for frying/sauteing
1/4 cup brandy
3 cups red wine
chicken stock 1 to 2 cups
1 Tablespoon tomato paste
2 cloves garlic mashed
1/4 teaspoon thyme
1 bay leaf
1/2 pound fresh mushrooms
12 to 24 small white onions
roux as needed

Cut bacon into 1 inch long sticks about 1/4 inch across.  Simmer for 10 minute in 2 quarts of water, drain, rinse in cold water and dry.
Saute in butter or oil.  When bacon is browned, remove to a sid...
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Orange Curry Chicken with Pecan Crust

Posted by Penny Moline on Monday, June 14, 2010, In : Chicken, poultry and such 
Marinade:

1 tsp curry powder
1 T butter
1 tsp minced orange zest
1/3 cup plain yogurt
4 boneless skinless chicken breast

Coating:

1 cup well crushed soda crackers about 16
1 tsp salt
1/3 cup finely chopped dried cranberries or raisins
2 tsp minced fresh ginger
1 cup finely chopped pecans
4 T melted butter

Marinate chicken for several hours or over night.  Dredge in melted butter, then in coating.  Bake at 375 until chicken has reached an internal temperature of 165. and is golden brown.
Continue reading ...
 

Sesame Chicken with Phyllo

Posted by Penny Moline on Monday, June 14, 2010, In : Chicken, poultry and such 
Marinade
lemon juice  3 Tablespoons
soy sauce 2 Tablespoons
honey 3 Tablespoons
Salad Oil  2 Tablespoons
Garlic minced 1 clove
Fresh Ginger 1 tablespoon grated
pinch cayenne
1/2 teaspoon black pepper
1 egg white

4 sheet phyllo
4 tablespoons butter melted
1/2 cup sesame seeds toasted

Marinade 6 boneless chicken breast for 4 hours
Wrap center of chicken in phyllo that is cut into 3 inch strips and dip end of chicken into sesame seeds
Bake at 375 until chicken has reached 165 degrees.

Continue reading ...
 
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Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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