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Spicy Cayenne Chicken
vegetable oil for frying
1/3 cup hot pepper sauce
2/3 cup water
1 cup flour
2 1/2 tsp. salt
4 tsp. cayenne pepper
1 tsp. pepper
1 tsp. onion powder
1/2 tsp. paprika
1/8 tsp. garlic powder
boneless chicken breast, cut into strips.
Preheat oil to 350 degrees.
Combine pepper sauce and water. Combine flour, salt, cayenne pepper, pepper, onion powder, paprika and garlic powder in another bowl.
Coat each piece of chicken with flour, then dredge it in the pepper sauce, then coat with flour mix again. Fry 8-12 minutes or til juices run clear and chicken is done. Remove to paper towels to drain.
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Cranberry Pork Chops
4 lean pork chops, 3/4 inch thick
1 tablespoon oil
Salt and pepper
8-1/2 ounce can sliced pineapple
1/2 cup whole berry cranberry sauce
1 chicken bouillon cube
1/2 cup boiling water
2 tablespoons brown sugar
2 tablespoons vinegar
1 green pepper, cut in long strips
2 tablespoons cornstarch
2 tablespoons water
Brown chops in oil in a heavy skillet on medium high heat. Season to taste with salt and pepper. Drain pineapple and save syrup. Combine syrup with cranberry sauce. Dissolve bouillon cube in boiling water; then stir in brown sugar and vinegar. Add cranberry and bouillon mixtures to chops. Cover and reduce temperature to simmer. Cook until chops are tender, about 45 to 50 minutes. Place a pineapple slice on each chop and sprinkle green pepper strips over all. Cover and cook 10 minutes longer. Remove pineapple-topped chops to a warm serving platter and keep warm. Blend cornstarch and the 2 tablespoons water. Add to sauce in the skillet. Cook and stir until thickened. Pour over chops. 4 servings.
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Baked Swiss Chicken
6 boneless, skinless chicken breasts
1 can cream chicken soup, undiluted
1/2 c white wine or chicken broth
6 slices swiss cheese*
1 c crushed seasoned croutons
*(I used 2 c shredded swiss as that's what I had on hand)
Place chicken in greased 13 x 9 baking dish. In a bowl, combine the soup and wine or broth; pour over chicken. Top with cheese and sprinkle with croutons. Bake, uncovered at 350º for 35-40 mins or until chicken juices run clear.
*You can also use broth if you don't care for the wine.
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Roasted Chicken Salad with Pears and Grapes
6 Servings
1 T olive or vegetable oil
3 stalks (1 cup) celery, sliced 1/4-inch
1 medium (1 cup) Vidalia onion, coarsely chopped (can use Maui or Walla Walla)
2 t finely chopped garlic
2 (1 cup) ripe pears, cut into 1-inch pieces
1 cup seedless red grapes
4 cups roasted chicken or turkey, cut into 1-inch pieces
1/2 t coarsely ground pepper
1/4 t salt
1/2 cup (2 ounces) Gorgonzola or blue cheese
1/4 cup mayonnaise
1 T balsamic or red wine vinegar
In 10 inch skillet heat oil; add celery, onion and garlic. Cook over medium-high heat, stirring occasionally, until onion is tender (5-6 minutes). add pears; continue cooking, stirring occasionally, until pears begin to caramelize (6 to 8 minutes). Stir in grapes. Remove from heat.
In large serving bowl place chicken; sprinkle with pepper and salt. Stir in cheese, mayonnaise and vinegar. add fruit mixture; toss to coat. cover; refrigerate at least 2 hours or until serving time.
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Cajun Potato Salad
8 to 10 red bliss potatoes
2 eggs, hard boiled and diced
2 stalks celery, diced
4 greeen onions, sliced
1/2 cup mayonaisse
1/2 cup sour cream
1 T hot and sweet mustard
1 T horseradish sauce
2 T chopped chiles
cajun spice(to your liking)I used about 3T
Pierce potatoes with fork and microwave on high for about 15 min. till tender. Cool and mix with remaining ingredients. Let season overnight.
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Melon with Fruited Turkey Salad
6 Servings
3 cups roasted or deli turkey, cut into 1-inch pieces
2 cups honeydew melon, peeled, seeded, cut into 1/2-inch pieces
1 cup seedless grapes
1 (8 ounce) carton (1 cup) lemon flavored yogurt
1 T chopped fresh mint or lemon balm
1 canteloupe, cut into 1/2 inch rings, peeled, seeded
In large bowl stir together turkey, melon and grapes. Add yogurt and mint; toss to coat.
To serve, place 1 melon ring on each individual salad plate. Divide turkey salad among melon rings.
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Missed Ya' Gummie !
{{smooches}}
WHEW ! MK is COOKIN" !
Creamy Chicken Enchiladas
1 Tablespoon butter or margarine
1 medium onion, chopped
1 (4-ounce) can chopped green chilies, drained
8 ounces cream cheese, chopped, softened
3-1/2 cups chopped cooked chicken breasts
8 (8-inch) flour tortillas
16 ounces Monterey Jack cheese, shredded
2 cups heavy cream
Melt the butter in a large skillet over medium heat. Add the onion. Sauté for 5 minutes. Add the green chilies. Sauté for 1 minute. Stir in the cream cheese and chicken. Cook until the cream cheese melts, stirring constantly. Spoon 2 to 3 Tablespoons chicken mixture down the center of each tortilla. Roll up and place seam side down in a lightly greased 9 x 13-inch baking dish. Sprinkle with Monterey Jack cheese. Drizzle with the heavy cream. Bake at 350 degrees for 45 minutes.
Note: To lighten this rich sauce, use picante sauce instead of the heavy cream.
SERVES: 4 or 5
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Tonight's supper:
Cream Cheese & Spinach Stuffed Chicken Rolls
6 skinless, boneless chicken breast halves, flattened to 1/4" or so
1 package (8 oz.) cream cheese, softened
1/2 cup (I used a cup) of chopped, cooked spinached, drained well
1 small clove garlic, minced
1/8 teas. ground nutmeg
salt & pepper to taste
1 large egg, beaten with 1 teas. water
1/3 cup unseasoned dry bread crumbs
3 tbsp. butter or oleo, melted
Heat oven to 375. Flatten the chicken. In large bowl, combine cream cheese, spinach, garlic, nutmeg, salt & pepper. Mix well. Spoon an equal amount of the mixture across the narrow ends of each breast. Roll and secure w/ toothpicks.
Dip in the egg, then roll in the crumbs and shake off excess. In a baking dish, arrange the chicken in single layer, seam side down. Drizzle with the butter. Bake 25-30 minutes until golden.
(I'm going to use 2 breasts each, smearing the filling between them, then using string to tie. Making 3 servings. (should work, right?)
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hhhhhhhhmmmmmmmmm ... sounds good
We're having "Entrails and Eyeballs"
(spaghetti & meatballs ala Harry Potter Party ...)
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STRAWBERRY MOUSSE PARFAIT
1 1/3 cups quartered strawberries (from 6 oz)
1 tablespoon sugar
1 teaspoon fresh lemon juice
3/4 teaspoon unflavored gelatin (from 1 envelope)
1 1/2 tablespoons water
1/3 cup well-chilled heavy cream
3 butter cookies, coarsely crushed (1/4 cup)
Mash 1 cup quartered strawberries with sugar and lemon juice in a bowl using a fork. Cut remaining strawberries into 1/4-inch dice and reserve.
Sprinkle gelatin evenly over water in a very small saucepan and let stand 1 minute to soften, then warm over low heat, stirring until gelatin is dissolved. Stir gelatin mixture into mashed strawberries.
Set bowl in a larger bowl of ice and cold water and stir frequently until a spoonful of gelatin mixture holds its shape briefly before dissolving back into mixture, about 5 minutes.
Beat cream in another bowl with a whisk until it just holds stiff peaks. Fold 1/2 cup whipped cream into gelatin mixture, then fold in 1/4 cup diced strawberries (reserve remainder for topping).
Spoon one third of strawberry mousse into a glass and sprinkle evenly with half of cookie crumbs, then top with half of remaining mousse and all of remaining cookie crumbs. Top with remaining mousse, whipped cream, and strawberries, then chill until set, about 30 minutes.
makes 1 serving
:D
