Tuesday, February 3, 2009

Recipes: Chicken & Fish

Broccoli Chicken Bake
  • 16 ounces frozen broccoli florets (or about 3 cups fresh broccoli florets)
  • 3 cups cooked cubed chicken
  • pepper
  • 2 cans cream of chicken soup*
  • 1/2 cup mayonnaise
  • 1 teaspoon curry powder
  • 1/2 cup chicken broth
  • paprika, optional
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 1/2 cups rice (uncooked measurement), cooked according to package instructions (should make 4 1/5 cups of cooked rice)

1. In covered saucepan, cook broccoli in water just until tender, about 5 minutes.
2. In greased 9 x 13 baking dish, spread broccoli across bottom and sprinkle chicken evenly on top. Generously sprinkle black pepper over chicken.
3. In mixing bowl, combine cream soups, mayonnaise, curry powder, and chicken broth, whisking until smooth. Pour over chicken. Sprinkle paprika on top if desired.
4. Bake uncovered at 375 degrees for 20-30 minutes or until hot and bubbly. Spread cheese on top and bake 5-10 minutes longer, until melted and slightly browned.
5. While casserole is baking, cook rice. Serve the chicken and broccoli mixture over hot rice

Homemade Cream of Chicken Soup
  • 1 1/2 cups chicken broth*
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon onion powder**
  • 1/4 teaspoon garlic powder***
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon salt (or less; taste to test)
  • 1/4 teaspoon parsley
  • dash of paprika
  • 1 1/2 cups milk
  • 3/4 cup flour
1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
Additional Notes:
*I use the broth from my oven-roasted chicken. Refrigerate broth and then take fat off the top. If you're using chicken bouillon + water for your broth, you may want to add a little extra seasonings, such as lemon pepper, extra garlic, or seasoned salt, since my broth normally has bits of those in it. You can also add bits of chicken, but if you have good rich chicken broth, you probably won't need any chicken in it.
**Or, diced onions (boil with broth for a few minutes)
***Or, fresh minced garlic (boil with broth for a few minutes)

Chicken and Dumplings

  • 1 whole chicken
  • 2 quarts water or chicken broth
  • 1 cube chicken bouillon
  • 1 onion, chopped (large pieces)
  • 2-3 cloves garlic, minced
  • 1-2 tsp thyme
  • 1-2 tsp basil
  • Salt and pepper
  • ½ pound carrots, chopped (large pieces)
  • 2-3 stalks celery, chopped (large pieces)

1.        Wash chicken
2.       Place in a large pot enough to cover with 2 quarts of water or broth and bouillon cube
3.       Add celery, thyme, basil, garlic, onion, salt and pepper
4.       Bring to boil then reduce immediately to low, simmering for 60 minutes.
5.       Remove chicken from broth and set on a dish to cool.
6.       Add the carrots to the broth and cook carrots on medium until tender (about 15-20 minutes).
7.       Debone chicken and add back into broth.
8.       Prepare dumplings:
o   2 cups flour
o   2 tsp baking powder
o   ½ tsp salt
o   1/3 tsp baking soda
o   2 tbsp cold butter
o   1 cup buttermilk
In  a medium bowl, combine and salt; cut in butter using a fork
Add cold buttermilk, a few spoons at a time, mixing the dough from the outside with fork until dough forms
Roll dough out on floured surface; cut  into strips
Drop dumplings into pot
9.        Cook another 5-10 minutes.

Chicken and Rice Bake
  • 2-3 large boneless skinless chicken breasts
  • 3/4 cup rice
  • 1 1/8 cup milk
  • 1/8 teaspoon paprika
  • 1/2 teaspoon garlic salt OR 1 small clove minced garlic + 1/4 teaspoon salt
  • dash lemon pepper
  • dash black pepper
  • 3/4 teaspoon dried chives OR 1 Tablespoon minced green onions
  • 1 Tablespoon dried onions OR 2 Tablespoons fresh onions, chopped
  • 1 teaspoon chicken bouillon

1. Grease a square 8-inch glass baking dish. Rinse chicken and lay in the bottom.
2. In mixing bowl, combine all other ingredients and mix well. Pour over chicken breasts.
3. Cover with foil and bake at 325 degrees for about 90 minutes or until rice and chicken tests done.

Chicken Divan
  • 2 or more cups cooked brown rice
  • 2 bunches fresh broccoli, lightly stemmed & chopped
  • 2-3 cups cooked chicken, cubed
  • 2 cans cream of mushroom soup (see recipe below)
  • ½ cup mayonnaise
  • 1-2 tsp lemon juice
  • 1 Tbsp curry
  • ½ cup grated cheese
  • ½-3/4 cup bread crumbs
  • 1 tsp melted butter, optional

Combine soup (whether canned or homemade) with mayo, lemon and curry. Keep the mixture relatively thin by adding further milk or water. Additional salt may be necessary. Gently steam broccoli until tender.
Grease a 13×9 pan. Layer rice, followed by broccoli and then the chicken. Pour creamed soup mixture over the broccoli. Sprinkle cheese on top. Combine crumbs and butter, sprinkle over all. Bake at 350 for 25-30 minutes. For freezer cooking, leave unbaked and cover to freeze. If frozen, you may have to cook 1 hr or longer.

Homemade Cream of Mushroom Soup

2 Tbsp. butter
2 Tbsp. olive oil
1/4 c whole wheat flour
1 tsp. salt or more to taste
12 fresh mushrooms, chopped
2 cups of milk (less for a thicker soup)
Heat butter and oil then add flour and salt, stirring to make a roux. Add mushrooms and cook about a minute, just to soften. Add milk and stir until thickened. This is a substitute (and a great one at that!) for two 10 oz. cans cream of mushroom soup. To make cream of chicken, simply omit mushrooms, add 1 tsp. chicken base (a paste, like bouillon but without the MSG) and substitute half the milk with chicken broth or stock. To make cream of celery, substitute celery for the mushrooms and proceed as listed above.

Dill-Lemon Chicken (crock-pot)

  • 1 cup sour cream
  • 1 tbsp dill (fresh is best)
  • 1 tsp lemon-pepper
  • 1 tsp lemon zest
  • 4 chicken breast (or any part of the chicken)
  1. Combine sour cream, dill, lemon-pepper, and lemon zest.  Spoon one quarter of mixture into slow cooker.
  2. Arrange chicken breasts on top in single layer.
  3. Pour remaining sauce over chicken.  Spread evenly.
  4. Cover and cook on low 3 to 4 hours.

Chicken Tetrazzini (crock-pot)

  • 2 c diced cooked chicken
  • 2 cups chicken broth (or 2 cups water with 2 bouillon cubes)
  • 1/4 cup white wine or milk
  • 1 sm onion, chopped
  • 1/2 cup slivered almonds
  • 2 cans sliced mushrooms, drained (or fresh)
  • 1 can cream of mushroom soup
    6 oz dry spaghetti (or linguine), cooked
  • Grated parmesan (optional)
  1. Combine chicken, broth, wine (or milk), onion, almonds, mushrooms, and soup in 3 quart or larger slow cooker.
  2. Cover and cook on low 6 to 8 hours
  3. Serve over spaghetti.  Sprinkle parmesan cheese.

Pan Seared Lemon Pepper Chicken or Tilapia
  • 4 chicken breasts (less if you have less people eating!)
  • Lemon-pepper seasoning
  • Seasoned salt
  • Olive oil
  1. Put some olive oil in the bottom of the pan, and place chicken breast in pan. 
  2. Cover with lemon pepper and seasoned salt on each side, and cook chicken through.
  3. When cooked, place sliced avocadoes on the top. 
  4. Add parmesan cheese if desired.
  5. Serve with a salad and roasted squash and zucchini (slice, place on cookie sheet, place on top rack in oven, and broil).
Southwest Chicken Salad
  • Lettuce of your choice, washed and torn
  • 1 cup cooked black beans
  • 1 cup grilled chicken
  • ½ cup cooked corn
  • 2 avocadoes, diced
  • 1-2 diced roma tomatoes
  • Salsa of your choice (we love Julio’s salsa)
Put all ingredients together, top with salsa.  Serve.

Skillet Chicken and Rice

  • 4-5 chicken breasts, diced
  • 1 large can diced tomatoes
  • 2 garlic cloves
  • 1-2 tbsp. Extra Virgin olive oil
  • Sea Salt
  1. Cook the chicken in the olive oil, garlic, and salt until browned.  
  2. Add the diced tomatoes and simmer for about 10 minutes.

King Ranch Chicken
  • 1 pack corn tortillas
  • Pre-cooked chicken pieces (however much you want)2 cups Shredded cheese
  • 1 cup chicken broth1 can of cream of mushroom
  • 1 can of cream of chicken
  • 1 tsp chili powder
  • 1 can of rotel
  1. Dip tortillas in chicken broth- line casserole dish
  2. Spread the chicken on top of tortillas
  3. Mix cream soups and chili powder
  4. Spread on top of chicken
  5. Top with rotel
  6. Top with cheese
  7. Bake at 350 degrees for 35-45 minutes
  8. Serve with salad

Homemade Chicken Noodle Soup
We take one whole chicken, boil it with salt, pepper, 3-4 garlic cloves, and crushed red pepper (very little). Once boiled, remove the chicken and leave broth in pot. Cut up the chicken (however you want) and save some for another meal. We used the meat from the thighs and legs for this soup.

Keep the broth hot (you need about 10 cups; if you don't have enough, add water). Stir in 1 onion, diced; carrots (as many as desired); celery; potatoes (diced); and more seasonings (the same as used for the broth). Cook for an hour. Add a package of rotini whole wheat pasta. Cook for another 30 minutes.

Sorry that I don't have a lot of exact measurements for things. I kind of just threw it together and hard to record it :).

Southwestern Chicken (crock pot meal)

  • 4 chicken breasts
  • 1 cup salsa (we use homemade)
  • 1 cup black beans
  • 1 cup corn
  • 1 cup shredded cheddar (sprinkle this after it is cooked- let sit for 10 minutes while it melts)
Throw it all in crock pot and cook for 4-8 hours (whatever setting you want)

Cheesy Chicken and Rice (crockpot meal)

  • 1 onion, chopped
  • 1 cup chopped mushrooms
  • 6 boneless, skinless chicken breast or thighs
  • 3 tbsp. olive oil
  • 1 can cream of mushroom soup (you can make it, or I use the organic kind)
  • 1 can evaporated milk
  • 2-3 cups grated cheese
  • 3 cups cooked brown rice
  • 1 can green beans, drained (or use cooked frozen or fresh)
  • Salt and pepper to taste
  1. In a pan, cook onions, mushrooms, and chicken in the olive oil until chicken is no longer pink and veggies are soft.  
  2.  Put in crockpot.  Add remaining ingredients.  Cook on low for 4-5 hours.

Turkey/Chicken Pot Pie
Pie Crust:
  • 2 cups unbleached all purpose flour
  • 1 teaspoon sea salt
  • 2/3 cup coconut oil or butter
  • 6 tablespoons cold water
1. Put flour into mixing bowl and cut coconut oil into the flour.
2. Add salt and water
3. Mix until dough is formed
4. Roll out on flat surface
5. Bake at 375 degrees until brown
I bake the bottom part of the crust for about 15 minutes first, then add filling and follow directions from there.

The filling: (I will do my best to give exact amounts; I just throw it together!)
  • 3 small red potatoes (or any kind of potato that you like)
  • 1 tablespoon butter and a drizzle of olive oil (enough to saute potatoes, onions, and garlic)
  • 1 small yellow onion
  • 1 tsp. minced garlic
  • 8 oz organic frozen mixed veggies (next time I will probably use a small amt. of steamed fresh green beans, carrots, and corn)
  • 1 can cream of mushroom soup (next time I will make this homemade using this recipe- http://www.passionatehomemaking.com/2008/05/freezer-meals-chicken-divan.html- go all the way to the bottom to find the cream of mushroom soup sub.)
  • 1 1/2 cups cubed turkey (we still had some frozen from Christmas!); you can also use chicken if you'd like!
1. Dice potatoes and onions; sauté in garlic, butter and olive oil (I use both because I like both flavors, you can choose one) until potatoes are as soft as you like them. Season with favorite seasoning blend (I love nature's season).
2. 8 oz of mixed veggies- cook in microwave or on stove top using a bit of water (1/4 cupish) :); drain water
3. Add veggies, turkey, and creamed soup; mix well
4. Simmer for about 5 minutes (stir occasionally)
5. Add to bottom pie crust, place other pie crust on top, cut a slit in top, and cook for 30 minutes or lightly browned.

Parmesan Tilapia

  • 4 Tilapia filets
  • 1/4 cup mayo
  • 1/3 cup Parmesan cheese, grated
  • 1/8 tsp Cayenne
  • Bread crumbs (about 1/2 cup) (I use homemade wheat bread toasted and crumbled)
  1. Mix the mayo, cheese, and cayenne together.
  2. Smear on filets
  3. Sprinkle with crumbs
  4. Bake 15 minutes at 400 degrees

Tuna Casserole

  • 2 cans tuna
  • 6 oz (3 cups) uncooked egg noodles
  • 1/2 cup chopped celery
  • 1/3 cup sliced green onions
  • 1/2-2/3 cup sour cream
  • 2 tsp mustard
  • 1/2 cup mayo
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1 small zucchini, sliced
  • 1 cup shredded cheese
  • 1 med tomato
  1. Drain and flake the tuna, set aside
  2. Cook noodles, drain, and rinse in hot water
  3. Combine noodles, tuna, celery, and green onions
  4. Blend in sour cream, mustard, mayo, thyme, and salt
  5. Spoon half the mixture into a buttered 2 quart casserole dish. Top with half of the zucchini. Repeat layers
  6. Top with cheese
  7. Bake at 350 degrees for 30 minutes
  8. Sprinkle with chopped tomato

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