Oven Fried Chicken

This is a great way to make fried chicken. The dijon mustard is a great addition to the flavor of the chicken. We loved it.  The brussel sprouts are just coated with extra virgin olive oil, salt, and pepper and cooked at 400 degrees for 25-30 minutes.







Ingredients:
2 cups Panko bread crumbs
1 cup grated Parmesan cheese
4 tablespoons olive oil, divided
2 tablespoons freshly minced thyme leaves
Kosher salt and freshly ground black pepper
1/4 cup Dijon mustard
2 tablespoons water
2 1/2 pounds boneless skinless chicken breasts, pounded to 1/4 " thickness
Directions:
Preheat oven to 400 degrees F. Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray. In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste. In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil. Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture. Place on prepared rack in pan. Bake 25-30 minutes, or until chicken is golden brown. Serve immediately. I cut this recipe in 1/2 because I only made 2 chicken breasts.

Chicken Perigourdine

This is a really easy dish that only takes about 30 minutes from start to finish.  I cut this recipe in 1/2, but I used a whole carton of mushrooms.  We love mushrooms, and they wern't wasted. I will write the recipe how I got it, and then put my measurements in italics.  I just realized that I already have this recipe on my blog.  I have heard that when you hit 60 you start repeating yourself.  Get ready.






Ingredients:
1/2 cup butter (3 T)
8 chicken breasts (3)
8 mushrooms, sliced (1 pound)
1/3 cup flour
1 can chicken broth
2 Tablespoons light cream (I used 1/2 and 1/2)
1/4 teaspoon salt
Method:
Melt butter in skillet. Add chicken breasts and cook over medium heat until browned on both sides. Remove chicken and set aside. Place remaining butter in skillet (I did not add extra butter) and saute' mushrooms. Remove mushrooms and stir in flour and salt. I left the mushrooms in the skillet and added the flour to the mushrooms. Stir until blended and add chicken broth and cream. Allow to thicken. Place chicken and mushrooms in sauce and simmer covered 20 minutes.

Monterey Chicken

 

When Jud grills chicken, I usually have him grill some extra so I can have a quick easy meal like this one at my fingertips. I found this on one of the people I follow on pinterest. 
 Monterey Chicken  As usual, I changed the recipe because I didn't have the rotel tomatoes.  Her picture looks so good, I will try that next time, but this was great.  I'll report it how she made it and give my changes in (  ).


Printable Version:  Monterey Chicken

Ingredients:
4 boneless chicken breasts
1/4 cup barbecue sauce
1/4 cup bacon bits
1 cup colby cheese, shredded
1 - 14oz can Rotel tomatoes (I used a sliced tomato)
sliced green onions
avocado (my addition)
Preheat oven to 400 degrees. Pound out chicken breasts and grill .  We marinate our chicken for several hours in Italian Dression. Top each cooked chicken breast with 1 tablespoon barbecue sauce, green onions, 1/4 cup cheese, 1/4 cup rotel tomatoes. Place in oven and bake until cheese melts. This is such a winner. I love easy meals that I can put together quickly.   http://kimmccrary.blogspot.com/2010/05/perfect-day.html

Chicken Artichoke Casserole

This is a recipe that I got from my mother. I cut this recipe in 1/2 and it was just about perfect for us.










Printable version:   Chicken Artichoke Casserole
Ingredients:
1/2 cup butter
1/2 cup all-prpose flour
3 1/2 cups milk
1/2 tablespoon cayenne pepper
2 medium garlic cloves, minced
1 teaspoon salt
3 oz. gruyere cheese, grated
3 oz. cheddar cheese, grated
5 pounds chicken breast
12 oz. mushrooms sliced, canned is fine
2 cups artichoke hearts
Method:
Make a sauce out of the first 8 ingredients. Boil the chicken, and you may use chicken with or without the bone. My mom prefers chicken with the bone because she thinks it has more flavor. I took the lazy way out and baked the boneless skinless chicken in a 400 degree oven with olive oil, salt, and pepper for about 15 -20 minutes.  Cut the chicken in large chunks. Place in a 9" X 16" casserole dish that has been oiled. Add the mushrooms and artichoke hearts. Cover with sauce and bake for 30 minutes in a 350 degree oven.  Mom says you can substitute lobster, shrimp, or crab meat.

Chicken in Basil Cream

The cheese grits are from a recipe I got from Stacy and I have posted it before.  cheese grits
 Chicken in Basil Cream Sauce  This is a recipe that I got from pinterest.  I had some left-over grilled chicken and some left-over grilled pork tenderloin. Neither were enough for Jud and I, so I used both.  We decided that the grilled pork was even better than the chicken. I only took a picture with the chicken. I decided to cut the chicken in strips and put it over the cheese grits. Then I poured the sauce over it all.

Ingredients:
1/4 cup milk
1/4 cup dry bread crumbs
1 pound boneless, skinless chicken breast, 4 halves
3 tablespoons butter
1/2 cup chicken stock
1 cup heavy cream
1 can (4 oz) pimento; sliced
1/4 cup basil; fresh, minced
1/2 cup Parmesan; grated
1/8 teaspoon pepper
Method:
1. Heat skillet over medium high heat
2. Place milk and bread crumbs in separate shallow bowls.
3. Dip chicken in milk, and then coat with crumbs
4. Add chicken to skillet with 1/2 of the butter and cook about 5 minutes
5. Add remaining butter, flip chicken and cook another 5 minutes until chicken is cooked through.
6. Remove chicken and keep warm.
7. Add broth to skillet, bring to boil over medium heat to remove food bits.
8. Stir in cream, and pimientos; boil and stir for 1 minute.
9. Reduce heat, add Parmesan cheese, basil and pepper; cook and stir until heated through.
10. Serve chicken with sauce poured over.
Since I already had the chicken cooked, I only did 7-10 in the directions. I cut the recipe in 1/2.

Chicken Parmigiana

http://thepioneerwoman.com/cooking/?s=Chicken+Parmigiana&submit=

Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/chicken-parmigiana

4 whole boneless, skinless Chicken Breasts, Trimmed and Pounded Flat

1/2 cups All-purpose Flour
salt and Pepper, to taste
1/2 cups olive oil
2 tablespoons butter
1 whole medium onion, chopped
4 cloves garlic, minced
3/4 cup wine (white or red is fine)
3 can (14.5oz.) crushed tomatoes
2 tablespoons Sugar
1/2 cup chopped fresh parsley
1 cup Freshly grated Parmesan Cheese
1 pound thin Linguine
Instructions:
Mix flour, salt, and pepper together on a large plate. Dredge flattened chicken breasts in flour mixture. Set aside. At this time, you can start a pot of water for your pasta. Cook linguine until al dente. Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2-3 minutes per side.
Remove chicken breasts from the skillet and keep warm. Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.
Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste. Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

Lemon Basil Chicken

I used chicken tenders for this recipe instead of whole chicken breasts. I made 7 which was just about perfect for 2 people. I got this recipe from: http://www.eat-yourself-skinny.com/2011/03/lemon-basil-chicken.html

Printable Recipe:

https://sites.google.com/site/whatscookingattheedwards/lemon-basil-chicken

Ingredients:

5 chicken breasts (boneless, skinless)

1/2 cup extra virgin olive oil

1 tablespoon minced garlic

1/3 cup white wine (chose whatever wine you like to drink)

2 tablespoons lemon zest

1 large bunch of basil, julienned and chopped

1 teaspoon salt

1/2 teaspoon pepper

Juice of one lemon

To obtain more flavorful and juicer meat, always brine in advance. This is a tenique I just tried for the first time and I noticed a HUGE difference. For boneless, skinless chicken breasts you only need to let the chicken brine for 30-60 minutes. In a large plastic bag (or glass bowl or dish) , pour 1 quart of cold water, 1/2 cup kosher salt or 1/2 cup table salt and 1/2 cup sugar. Mix well, place chicken in bag and let sit for 30 minutes- 1 hour.

Preheat oven to 400 degrees. Heat olive oil in a small pan over medium heat. Add garlic and let cook for about 1 minute, you don't want to burn the garlic. Remove from heat. Stir in wine, lemon zest, basil, salt and pepper.

Arrange chicken breasts in a baking dish. Season breasts with salt and pepper. Pour lemon basil sauce over chicken and bake 30-40 minutes. Keep covered and let rest for 10 minutes before serving.

Thai Chicken Wraps

 This is a really good Chicken Wrap that would be good for lunch or dinner.  This comes from melskitchencafe.com  I found him on pineterest.
http://www.melskitchencafe.com/2012/05/thai-chicken-wraps.html

Printable Version:  Thai Chicken WrapsIngredients for the Chicken:
4 boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon salt
1 teaspoon sugar
Ingredients for the Veggie Saute:
2 teaspoons olive oil
1/2 red onion, thinly sliced
1 cup finely shredded green cabbage
1 cup finely shredded carrots
1 tablespoon freshly grated ginger
2 large cloves garlic, finely minced
To Wrap:
6--12-inch tortillas
3 cups warm, cooked Jasmine rice (Any rice will do)
4 green onions, thinly sliced
Chopped roasted, salted peanuts
For the Peanut Sauce:
1/4 cup creamy peanut butter
2 tablespoons peanut oil or canola oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon honey
2 cloves garlic, minced
1-inch piece of fresh ginger, peeled and chopped
1/4 teaspoon red pepper flakes
Directions:
Combine garlic, pepper, sugar, and salt in a small bowl. Rub the mixture onto both sides of the chicken. Preheat the broiler to high (or use a gas or charcoal grill) and broil (or grill) the chicken about 4-5 minutes on each side until cooked through. Remove to a plate and tent with foil. Let the chicken rest 5-10 minutes before slicing into thin strips.
Combine all the peanut sauce ingredients in a blender or food processor and blend/process until smooth. Set aside. In a large nonstick skillet, heat the olive oil over medium heat and add the onion, cabbage, carrots, ginger, and garlic. Saute the mixture, stirring often, for 4-5 minutes, until the vegetables are crisp tender. Place a scoop of warm rice on a tortilla. Top with sliced chicken, sauteed vegetables and sprinkle the roasted peanuts and green onions on top. Drizzle peanut sauce over the top. Roll up tightly and serve immediately.

Healthy Chicken

This recipe comes from Celebrate San Antonio Cookbook.  When Jud and I came to San Antonio 14 years ago to pastor Woodland Baptist Church, we were given this cookbook.  It is a fond memory to cook from this book.  It calls to put this over rice.  I can't imagine that a rice farmer's daughter would have no rice in her pantry, but that is exactly what happened.  I know, I should be sent back to the farm for such silliness, but I put it over some bow tie pasta and it was fine.  Really dad, it was fine. I cut the recipe in 1/2.




Ingredients:
4 chicken breasts, skinned and cut in 1/2 inch cubes  I didn't do this.   As you can see, I wanted mine whole.
2 tablespoons oil
1 cup thinly sliced onions
2 cups sliced mushrooms
2 tablespoons minced garlic
1 cup chopped celery
1 tablespoon oregano
1 tablespoon basil
2 cups chopped tomatoes, peeled  If you place them in boiling water for 30 seconds they will peel easily
1/2 cup dry white wine
2 tablespoons lemon juice
1/4 teaspoon cayenne pepper
1 tablespoon margarine or butter
fresh ground black pepper and 1 teaspoon salt
2 tablespoons fresh finely chopped parsley
In a large skillet, heat oil and saute onions. Add mushrooms, garlic, celery, oregano and basil cooking for 1 minute. Add green peppers and cook 2 minutes. Stir in tomatoes and cook for 5 minutes. Add wine, lemon juice, cayenne pepper, and mix well. Set aside. In another skillet, heat 1/2 the margarine and add half the chicken and sprinkle with black pepper and salt. Cook over high heat, stirring until pieces are lightly browned. Do not overcook. Set aside and repeat with remaining chicken.Place all chicken in skillet and pour sauce over chicken stirring gently to combine. Simmer 1 minute. Serve over rice and garnish with parsley

Spaghetti with Tomatoes and Chicken

Another dish from pintrest. I must admit that her's looks so much better than mine.  I used some cooked chicken instead of cooking the chicken like she suggests, but this was oh so much easier. http://goddessofscrumptiousness.tumblr.com/














Ingredients:
1/2 stick butter
2 T. extra virgin olive oil
4 cloves garlic, whole
2 T. flour
2 1/2 cups chicken stock
1 T. basil
salt and pepper to taste
1/4 cup parsley
1/2 cup Parmesan cheese
2 cups cherry tomatoes
To grill our chicken we usually marinade it in Italian dressing for 1-4 hours.  Then we grill it out on the outdoor grill. I'm sure it would be fine to grill it in your grill pan indoors, but we like the outdoor taste, and I can get my husband to do the grilling.  One less thing for me to do.  For the gravy:  Melt butter and extra virgin olive oil together. Add whole garlic and saute for about 3 minutes. Remove garlic and add flour. Cook 1 minute. Add chicken stock. Simmer until thickened. Add basil. Season with salt and pepper. Add sauteed chicken and cooked spahhetti. Add cherry tomatoes and finish with garnish of parsley and Parmesan cheese.

Creamy Green Chicken Enchiladas

I got this recipe from Pinterest.  I am hooked on that site.  I have found so many new recipes from that them.  I wouldn't want to eat this often because it is not very figure-friendly, but it is soooooo worth the calories.  This is straight from Melskitchencafe.com. Thanks Mel. Love your recipes.


http://www.melskitchencafe.com/2010/05/white-and-green-chicken-enchiladas.html

Printable Recipe
https://sites.google.com/site/whatscookingsherry/creamy-green-chicken-enchiladas

INGREDIENTS:
Filling:
3 cups cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed
1 can white or black beans, rinsed and drained (you can really use any type of bean you prefer here)

Sauce:

2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce
½ cup sour cream
8 ounces (about 2 cups) Monterey jack cheese, shredded

8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro

DIRECTIONS:
Preheat oven to 375 degrees.In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).

Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

Recipe Source: My Kitchen Cafe

Braised Chicken with Lemon and Capers

Found this recipe on Pintrest and had a whole chicken that I decided to cup and use for this recipe. Really liked the sauce that went on the chicken, but I have become very partial to white meat and would use chicken breasts next time I make it.


http://theurbanspork.com/2009/09/braised-chicken-with-lemon-and-capers/




Ingredients:
1 tablespoon extra virgin olive oil
1 tablespoon butter
4 pieces of chicken with skin on
3 cloves garlic
3/4 cup Sauvignon Blanc
3/4 cup chicken stock (I didn't use this because I was only making enough sauce for 2 people)
3- 1" pieces of lemon peel (only the yellow, no white part)
 4  thyme sprigs
  2 teaspoons capers
1 bay leaf
Method:
Over medium-high heat melt butter and olive oil together.  Add chicken, skin side down, to the skillet and brown for 12-14 minutes until meat is cooked through. Turn down heat and add garlic. Cook on low heat for 5 minutes.  Add wine and reduce by 1/2.  Then add lemon peel, thyme, bay leaf, and capers.  Return chicken, skin side up and place in a 350 degree oven. Cook for 30-35 minutes.

Mayonnaise Chicken Breasts

This is a recipe that I have wanted to try for a while.  I finally got around to it last week and am just now posting it on my blog.  We really liked this dish and will certainly make it again. I cut this recipe in 1/2.
I got this recipe from The Deen Brothers from Food Network



Printable Recipe
https://sites.google.com/site/whatscookingsherry/mayonnaise-chicken-breasts

Ingredients:
1/2 cup mayonnaise
2 lemons, zest finely grated
2 teaspoons paprika
1 teaspoon celery seeds
1 teaspoon salt, plus additional for seasoning
1 teaspoon freshly ground black pepper, plus additional for seasoning.
pinch of cayenne pepper
4 (8-ounce) boneless, skinless chicken breasts
Directions:
Preheat the oven to 425 degrees F. Line a baking sheet with foil for easy clean-up.
In a small bowl, whisk together mayonnaise, lemon zest, paprika, celery seeds, salt,, pepper, and cayenne. Season the chicken with additional salt and pepper, to taste. Arrange the chicken on the prepared baking sheet. Slather the mayonnaise mixture over the chicken. Bake until the juices run clear when the chicken is pricked with a fork, about 25 minutes. Transfer the chicken to a serving platter and serve hot.

Reduced-Fat Chicken and Asparagus Alfredo

I have enough of this left-over to take to Austin for Bodie and Nick. I think they will like it and I will get to play instead of cook.  I had some spinach noodles that I used instead of the spinach fettuccine. It worked fine.  I also added about 2 cups of spinach to give it some substance. Got this recipe from the Express News of San Antonio, Texas

Ingredients:
6 ounces spinach fettuccine
6 ounces whole-wheat fettuccine
1 pound chicken breasts, cut into bite-size pieces
1 pound asparagus, cut into 2-inch pieces
1/2 cup fat-free chicken broth
8 ounces fresh mushrooms, sliced
1 bunch green onions, chopped
3 cloves garlic, pressed or minced
1 1/2 cups low-fat (1 % ) milk I only used 1 cup
4 ounces reduced-fat cream cheese
2/3 cup Parmesan cheese
2 cups of raw spinach if desired
fresh ground black pepper, to taste
salt to taste (1 teaspoon or more)
dash of nutmeg
Instructions:
Boil the pasta as directed on package; drain and set aside
Spray a large nonstick skillet with nonstick cooking spray and heat to medium-high.
Add the chicken and brown. Cook for 5-7 minutes, or until no longer pink inside. Remove from the pan and keep warm.
Return the skillet to medium-high and add the asparagus, adding the chicken stock as needed. Reduce heat, cover and steam for 4-5 minutes.
When done, add the asparagus to the chicken to keep warm. Then add the mushrooms, green onions, and garlic to the skillet and cook for about 2 minutes.
Add the milk to the skillet and bring to a boil. Cut the cream cheese into pieces and add to the pan, stir until it melts. Add the Parmesan cheese, black pepper, salt, nutmeg, and raw spinach.
Stir the chicken and asparagus into the sauce. Combine with the pasta or serve over the pasta.

Lemon-Spinach Chicken

Oh, Wow!  This was an amazing dish. Jud and I both loved this dish.  The recipe calls for a tomato slice on top of the swiss cheese, but I didn't realize until the last minute that I was out of tomatoes.  I substituted the avocado, but next time, I will use a tomato and an avocado.  I might also put the spinach in with the juice at the same time I add the chicken back in the juice and cook for 5 minutes.


Printable Version:
https://sites.google.com/site/whatscookingsherry/lemon-spinach-chicken
Ingredients:
4 (5oz) skinless, boneless chicken breast halves
1/2 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1- 1/2 tablespoons each, butter and olive oil
2 garlic cloves, minced
1 cup low-sodium chicken broth
1/2 cup dry white wine
2 tablespoons lemon juice
zest of 1 lemon
4 tomato slices
1/4 cup reduced-fat Swiss Cheese
4 cups fresh baby spinach
slices of fresh avocado
Directions:
1. Place chicken breasts between double layer of plastic wrap. Pound, with meat mallet, to 1/4-inch thickness.
2. Combine flour, salt and pepper in a shallow dish; dredge chicken in mixture.
3. Heat butter and olive oil in a large skillet; add chicken and cook 3 minutes on each side or until golden brown. Remove chicken from skillet, reserving drippings in pan.
4. Add garlic to hot skillet and saute for 1 minbute. Stir in broth, wine, and lemon juice. Looseng browned particles in skillet; bring to a boil. Return chicken to skillet.  Add the zest on top of each chicken breast, reduce heat and top each chicken breast with swiss cheese and a tomato slice. Cover and simmer for 5 minutes.
5. Place 1 cup spinach on each plate; spoon chicken and sauce over spinach and serve. (Spinach will wilt when covered with hot chicken.)
5.  Remove chicken from skillet and top with avocado if desired.

Honey-Pecan Chicken

This is another recipe from Healthy Meals for Hurried Families. When I am choosing recipes for the week, I tend to look in 1 cookbook or recipe file. So most of my recipes this week have been from this cookbook.  I only made 3 chicken breasts and they were really small so I only cooked it about 17 minutes.


Ingredients:
2 tablespoons lite soy sauce                                              1 teaspoon salt
2 talblespoons honey                                                         1 teaspoon pepper
2 cups wheat cereal squares, crushed                                6 skinless, boneless chicken breast halves
1/3 cup finely chopped pecans                                          vegetable cooking spray

Directions:
1. Stir together soy sauce and honey; set mixture aside.
2. Combine cereal crumbs, pecans, salt and pepper
3. Arrange chicken breasts on an aluminum-foil lined baking sheet coated with cooking spray. prinkle remaining crumb mixture on top of the chicken.
5. Bake 425 degrees for 20-25 minutes


Moroccan Chicken Tajine with Coconut Rice

This was a great dish, but it pretty labor-intensive. I would make it
again, because I loved the sauce. Well worth the time and effort.

Printable Version:

https://sites.google.com/site/whatscookingsherry/moroccan-chicken-tajine-w-coconut-rice

Ingredients:

1. 6 cloves garlic, minced
2. 1 teaspoon ground cumin
3. 1 teaspoon ground ginger
4. 1/2 teaspoon paprika
5. 1 tablespoon Kosher sea salt
6. 1/2 teaspoon freshly ground black pepper
7. 1 large Spanish onion, grated
8. 2 tablespoons canola oil
9. 1-2 preserved lemons ( recipe follows)
10. 8 chicken thighs with bone and skin
11. Stems from parsley and cilantro tied with twine
12. 1 cup pitted Greek olives
13. 1/2 bunch Italian parsley, chopped
14. 1/2 bunch cilantro, chopped
15. 1/4 teaspoon saffron or 1/4 teaspoon tumeric
16. 1 1/2 cups water

In a large mixing bowl, mix garlic, cumin, ginger, paprika, salt and pepper, 1/2 of the grated onion, and oil. Rinse preserved lemons you plan to use, then remove the pulp. Reserve lemon peel for later. Add lemon pulp to bow. Add chicke. Mix well and marinate overnight in the refrigerator. Don't worry if you forgot to marinade overnight, it will still be good. In a large stock pot place the chicken and marinade; add stems from the parsley and cilantro, the other 1/2 of the grated onion, saffron, and water. Bring to a boil then turn the heat to low. Partially cover the pot and cook 30-45 minutes. Remove cover and stir. Cook another 15 minutes. Remove chicken and then with aluminum foil. Contine to cook the sauce to reduce. Slice lemon peel and add to pot. Add olives, parsley, cilantro and cook until reduced to nice sauce. Remove skin from the chicken thighs and pour sauce over the chicken.

Recipe for preserved Lemons:

Preheat oven to 250 degrees. Cut each lemon into six pieces. Sprinkle with 2 tablespoons salt. Cover with water and cook 3 hours. Cool and refrigerate until needed. They will last 2 months. I put mine in a canning jar.

Coconut Rice:

Heat 2 tablespoon olive oil in a large saucepan over medium-high heat. Add 2 cups uncooked basmati rice; saute' 1 minute. Stir in 2 cups fat-free, less-socium chicken broth, 1 (14 oz.) can coconut milk, and 1 teaspoon salt; bring to a boil Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Stir in 1/2 cup chopped green onions. I forgot to put in the green onions. It would have been a nice addition with the Chicken Tajine.

Chicken with Mango Barbecue Sauce

This is one of the very best barbecue sauces I have ever made.  Jud said I needed to bottle it and sell it. I think I will just give you the recipe and I predict you will find all kinds of things to put it over.  I have 3/4 of a pint jar left and I plan to grill a pork tenderloin next week and use this sauce. Outstanding!  The recipe comes from Ellie Krieger - The Food you Crave






Ingredients:
2 tablespoons olive oil
1 small onion, diced (about 1 cup) I had about 10 green onions that I needed to use
1 medium red bell pepper, seeded and diced (about 1 cup)
3 cloves garlic, coarsely chopped ( about 1 tablespoon)
1 teaspoon salt
freshly ground black pepper
1/2 teaspoon ground allspice
1/3 cup red wine vinegar
3 tablespoons unsulfured molasses (Not sure mine is unsulfured)
2 tablespoons Worcestershire sauce
2 tablespoons fresh lime juice
1/4 cup no salt added tomato sauce
1 medium mango, peeled, pitted, and diced (about 1 1/2 cup)
2 jalapeno peppers, seeded and minced
8 boneless chicken breasts (I just made enough for Jud and me)
cooking spray

Heat the oil in a medium skillet over medium-high heat. Add the onions and cook, stirring a few times, until translucent, about 3 minutes. Add the bell pepper, garlic, salt, black pepper, and allspice. Cook stirring for 2 minutes more. Stir in vinegar, molasses, Worcestershire, lime juice, and tomato sauce. Cook for 1 minute more. Transfer the mixture to a blender and add the mango and jalapenos. Blend until smooth.  Put about 2 cups of the barbecue sauce in a large sealable plastic bag with the chicken and marinate for 1 hour in the refrigerator. Reserve the rest of the sauce for serving. Since I only used 5 chicken tenders, I only used about 3/4 cup of the sauce for the marinade.
Prepare the grill or spray a grill pan with cooking spray and heat over medium-high heat. Remove the chicken from the sauce, discarding the sauce in the bag. Grill the chicken just until cooked all the way through, about 4 minutes per side. Serve the chicken with reserved sauce on the side.

Chicken Francese and Egg Tagliatelle

http://www.foodnetwork.com/recipes/rachael-ray/chicken-francese-and-egg-tagliatelle-recipe/index.html

I really liked this chicken.  I used chicken tenders instead of the chicken breasts it calls for in the recipe.  I made 10 chicken tenders and I had 4 left-over for another day.   I also only used 1 egg, about 1/4 cup of parsley, and 1 lemon zest and juice.  I only used 1/2 pound of the tagliatelle and it was plenty. I was out of white wine, so I just used 1/2 cup of chicken stock. There was plenty of liquid.


Printable Version:

https://sites.google.com/site/whatscookingattheedwards/chicken-francese-and-egg-tagliatelle

Ingredients:
1/2 cup parsley
2 anchovy fillets
2 cloves garlic
zest and juice of 2 lemons
salt and fresh ground pepper
1 pound egg tagliatelle
4 skinless boneless chicken breasts
flour for dredging
3 eggs
2 tablespoons extra virgin olive oil
6 tablespoons butter, divided use
1/2 cup chicken stock
1/2 cup dry white wine
Method:
Warm a serving platter in a 250 degree oven. Pile parsley, anchovies, and garlic on a cutting board. Finely chop together. Add lemon zest and set aside. Bring a large pot of salter water to boil. Cook pasta to aldente. Cut into and across the chicken breast and open like a book. Pound very thin. Sprinkle chicken breast with salt and pepper. Dredge in flour. Beat eggs in a shallow dish with a splash of water. Heat 2 tablespoons of extra virgin olive oil and 2 tablespoons of butter over medium-high heat. Dip chicken in egg mixture to coat and saute until cooked through, 2 minutes per side. Transfer to a warm platter. Add butter to skillet if needed to fry a second batch of chicken. Add cooked chicken tothe platter. Add chicken stock, wine, and lemon juice. Simmer until slightly reduced. Add remaining 3 tablespoons butter and stir until melted. Add chicken to sauce, turning to coat the chicken. Return chicken to the platter. Add 1/2 of the parsley-anchovy gremolata to sauce, and then add the cooked pasta. Toss 1-2 minutes. Garnish chicken with remaining gremolata and serve along with the pasta.

Chicken Pesto with Pasta

This doesn't look as good in the picture as it is.  The fresh green beans are delightful also.  I'll tell you my method for the green beans after the pasta.  I had some chicken left-over from a baked chicken and some pesto in the freezer.  When you don't feel like cooking, but don't want to go out, it is amazing how creative you can become. If you are making this for company, you might want to sprinkle some Parmesan cheese over the top to make it look more appetizing.


Ingredients:
Pasta of your choice
1 1/2 cups of cooked chicken
homemade or store-bought pesto
Save a little pasta water to thin out the dish in the end.
Cook the pasta according to dirrections on the package.  When the pasta is al dente pour out the water saving a little to add to the dish in the end.  Put the pasta back in the pot and add the chicken and pesto. Stir and cook on low until heated through.

Green Beans
I have a little jar of bacon greese that I keep on the counter. I add about 1 tablespoon of the bacon greese and then add about 1 tablespoon of onion. Stir on medium-low until the onions have wilted. Add about 1  1/2 cups of water and the green beans.  Cook until desired doneness.