Poultry

Chicken with Ginger and Onions

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Submitted by Diane Caylor Jasper, who writes:  “[My daughter] Lucy made this for me. It was wonderful!”

  • 4 skinned chicken breasts
  • 4 teaspoons sherry
  • 8 spring onions (scallions)
  • 2 1/2 Tablespoon soy sauce
  • 3 teaspoons fresh crushed ginger
  • 1teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon sesame oil

1. Cut chicken into cubes.
2. Chop onions.
3. Heat oil over medium heat in a large fry pan. Sauté onion, ginger, and salt for 1 minute.
4. Add chicken and mix well. Cook for 2 minutes.
5. Add remaining ingredients, cover and cook for 10 minutes.

Shallot Chicken

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This is a variation on a recipe I found on www.epicurious.com called “Garlic Chicken” .  I was almost out of garlic, and I was missing one or two other ingredients, so this is what I came up with.

  • 6 boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
  • Sweet paprika
  • Salt and freshly ground black pepper
  • 3 Tablespoons olive oil
  • 1/4 cup finely chopped shallots
  • 4 sprigs fresh thyme
  • 3 bay leaves
  • 4 cloves garlic, minced
  • 1/2 cup white wine
  • 1 cup chicken stock
  • Chopped fresh flat-leaf parsley for garnish (optional)

 

Rub the chicken with paprika, salt, and pepper and set aside at room temperature for at least 1 hour or preferably in the refrigerator at least 8 hours or overnight.

Preheat the oven to 400°F.

In a large sauté pan, heat the oil over medium heat. Add the shallots and cook, stirring, until softened but not colored. Add the chicken pieces and fry, turning as needed, until golden on both sides, 5 to 8 minutes. You want them nicely colored on the outside but not cooked through. Using a slotted spoon, transfer to paper towels to drain briefly, and then arrange the pieces in a baking dish large enough to hold them in a single layer.

Return the pan to low heat. Add the minced garlic and cook briefly. Add the thyme, bay leaves, wine, and broth, raise the heat to high, and bring to a lively boil. Remove from the heat and pour over the chicken.

Bake the chicken until cooked through, 30 minutes or so. Remove from the oven and discard the bay leaves and thyme.  Sprinkle with the parsley, if desired, and serve at once.

Garlic Chicken with roasted Potatoes & Cauliflower

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Submitted by Deborah Gibbs, who says “The kitchen smells great!”

  • 4 large cloves garlic, pressed
  • 5 Tablespoons olive oil
  • 1 Tablespoon tarragon vinegar
  • 2 teaspoons Dijon mustard
  • ¼ cup apple juice
  • Salt & pepper to taste
  • 6 chicken thighs trimmed (I used boneless breasts)
  • 4 large baking potatoes, cut into 1 ½ inch cubes ( I slice thick)
  • 1 egg, beaten
  • 1 tablespoon flour or cornstarch
  • ¼ cup parmesan cheese
  • ¼ cup panko bread crumbs
  • Italian seasoning to taste
  • 2 Tablespoon fresh copped parsley
  • 3 cups cauliflower florets

Preheat oven to 400 degrees.

In a glass measuring cup – combine garlic through salt & pepper to taste. Spray a large, baking sheet with nonstick spray. Place the chicken to one side and the potatoes to another – drizzle with the marinade. Toss to coat. Place in oven for 20 minutes

Place the egg in one bowl & whisk in flour. In a pie plate mix the cheese, bread crumbs, seasoning & parsley.  Dip the cauliflower pieces in the egg mixture = dredge in bread crumbs to coat & place on a baking sheet.

After 20 minutes of roasting time, baste chicken with juices – place the baking sheet with cauliflower in the oven. Roast 20 more minutes or until the chicken in done.

( You can probably roast the cauliflower with just a little olive oil)

Grilled Tarragon Turkey Tenders Recipe

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Submitted by JoAnne Levy

  • 2 Tablespoons olive oil
  • 2 Tablespoons red-wine vinegar
  • 1 Tablespoons Dijon mustard
  • 1 large clove garlic, minced
  • 1/4 cup fresh or 2 teaspoons dried tarragon, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 turkey tenderloins (3/4 pound each)

Whisk all ingredients except turkey in small bowl for marinade. Pour marinade over turkey and store in refrigerator for several hours or overnight, turning occasionally.

Prepare charcoal for grilling.
Grill tenderloins, turning once, until turkey is no longer pink in the center and juices run clear, about 20 minutes. Let cool slightly and cut into 1/2-inch medallions. Serve immediately.

Swim Team Chicken

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This recipe fed countless Forest Hills Swimmers in the 70’s and 80’s thanks to Cathy Rehfus, who submitted it to the 1991 Rehfwitz (and Friends) Cookbook.

  • 8 boneless skinless chicken breasts
  • 2 cups sour cream
  • 1/2 Tablespoon lemon juice
  • 1 Tablespoon celery salt
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 3 Tablespoons Worcestershire sauce
  • 3 cloves garlic, minced
  • 2 cups seasoned dry bread crumbs
  • 1/2 cup butter or margarine, melted

Mix sour cream, lemon juice, celery salt, paprika, salt, Worcestershire sauce, and garlic.  Marinate chicken overnight in sour cream mixture.

Preheat oven to 350 degrees.

Leaving on as much sour cream as possible, roll chicken in bread crumbs and place in a baking dish.

Drizzle coated chicken with melted butter or margarine.

Bake for 50-65 minutes.

Serves 8 normal people or 6 swimmers.

Chicken Alla Godfather

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From the 1990 Rehfwitz (and Friends) Cookbook, originally submitted by Bob and Shelley Clemens

  • 6 boneless, skinless chicken breasts
  • 3 cloves garlic, crushed
  • 3 ounces butter
  • Flour
  • 1 cup white wine
  • 2 cups beef broth
  • Pinch of fresh parsley
  • Parmesan cheese
  • Red pepper
  • Cooked linguine

Melt butter and garlic in a frying pan over high heat.  When the butter has melted, place the chicken in the pan.  Cover with a handful of flour.

When chicken is browned on one side turn it over and brown the other side.

Add white wine.  Wait 1 minute, then add beef broth and parsley.  Cover and allow to cook 5 minutes (still on high heat)

Add Parmesan and red pepper.  Serve chicken and broth over linguine in pasta bowls.

Moroccan Chicken

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From the kitchen of Jeffrey Rosenberg (Farmington Hills Kosher Catering) as Published in 5 Ways to Freshen Up Your Seder by Women’s Department of the Jewish Federation of Metropolitan Detroit, April 8, 2008

  • 4 chickens cut in 1/8’s
  • 1 whole head of garlic, minced in food processor
  • ¼ cup dry oregano
  • salt & pepper to taste
  • ½ cup apple vinegar
  • ½ cup oil
  • 6 bay leaves
  • ½ cup dried apricots
  • ½ cup dried peaches

Mix all ingredients together and marinate overnight.

Preheat oven to 350˚

Lay chicken in pan in one layer. Spoon marinade over chicken and sprinkle with ¾ cup of brown sugar and 1 cup of white wine.

Bake, covered, for 1 ½ hours. Baste often.

Mighty Nice Macaroni And Cheese A La Rob

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Submitted by Rob Anning

  • 1 recipe sauce (see below)
  • 1 pound chicken breast, cooked and cut into bite sized pieces. (Or 2-3 packages prepared chicken from the salad section.)
  • 1 package grape tomatoes, quartered
  • 1 bunch asparagus, slightly steamed and cut into bite sized pieces.  (Or 1 package frozen asparagus pieces, thawed.)
  • Pasta (see below)
  • Panko crumbs (see below)
  • Melted butter (see below)

Toss pasta and sauce.  Gently toss in chicken, tomatoes, and asparagus.  Put in 13 x 9 glass or ceramic pan.  Cover top with panko mixture.  Bake at 300′ until hot and topping is browned.  (The veggies work best if everything else is still hot when it goes in the oven, minimizing oven time.)
*****

Sauce

  • 1 stick melted butter
  • 1 can cream of chicken soup
  • ½ cup chopped onion
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon chopped garlic
  • 6 cups grated sharp cheddar
  • 1 cup sour cream

Combine all ingredients and stir over medium heat until cheese is well melted.

*****

Pasta

Boil 32 oz. Radiatori (ruffle pasta).  You’ll want it al dente – it will get softer in the oven

If you can’t find radiatori pick a pasta that’s not smooth so the sauce has something to cling to.)

*****

Use enough panko crumbs to cover your dish, tossed with enough melted butter to lightly coat crumbs.

*****

Skillet Chicken and Rice

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Adapted from Bon Appetit, February 2002. For a more interesting version of this, see Brazilian Chicken and Rice with Olives.

Serves 4.

  • 1 pound skinless boneless chicken thighs or breasts, cut into 1/2-inch wide strips.
  • Ground black pepper
  • 3 garlic cloves, peeled and finely chopped
  • 1 teaspoon lemon zest
  • 2 Tablespoons olive oil
  • 1 1/2 cups chicken broth
  • water with lemon juice added to total 1 cup
  • 1 (10-ounce) package Vigo yellow rice with seasoning**
  • 1/2 cup (or more to taste) chopped flat-leaf parsley

**Vigo rice comes in two sizes.  If you use the 8 oz. size, or another brand of seasoned rice, just adjust the liquid to equal the amount called for on the package.

In a bowl, mix chicken, pepper, garlic and lemon zest.  If there’s time, refrigerate several hours before cooking.  If not, just go ahead with the next step.

When ready to cook, heat oil in a heavy large skillet over medium-high heat.  Add chicken mixture and sauté until chicken is lightly browned.  Add chicken broth and water/juice mixture and bring to a boil.  Mix in rice with seasoning.  Return to boil.  Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes.  Remove from heat; let stand covered 10 minutes.

Stir parsley into rice mixture and serve.

Orange Meatballs

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  • 1 1/2 lb. ground turkey
  • 1 small zucchini, finely shredded
  • 1/2 cup finely shredded cheddar cheese
  • salt and pepper to taste
  • 1/2 cup fine bread crumbs (The “Italian” ones in the can work well.)
  • 1 egg, beaten
  • 1 can condensed tomato soup
  • 1 soup can of milk or water

NOTE:  I have been known to sneak all sorts of “healthy” things into these meatballs.  For example, wheat germ and/or flax seed meal can be substituted for some of the bread crumbs and shredded carrots work well in place of or in addition to the zucchini.  Use your imagination!

Mix all ingredients EXCEPT soup and milk/water.  Form into golf-ball-size meatballs. This step can be done ahead and the meatballs refrigerated until ready to cook.

In a large skillet or Dutch oven, mix soup and water/milk; bring to a gentle boil.  Add meatballs, reduce heat to low, and simmer until done, about 20-30 minutes.  Serve with rice or noodles.