Lemon Pepper Chicken with Garlic

LEMON PEPPER CHICKEN

WITH GARLIC

The flavor in this fast and easy recipe will stun your guests. Justin said “It was the best chicken he’s ever had”. Serve with rice or pasta so you can enjoy all of the sauce.

Serves 4

4 boneless chicken breasts

1 stick butter melted

2 Heaping Tbsp. minced garlic

3 Tbsp. lemon juice (I used 5 TBLS, fresh lemon juice)

½ cup Italian Bread crumbs

½ cup fresh ground Parmesan

¾ tsp. Thyme (important)

Lemon Pepper to taste

Mix the bread crumbs and parmesan in a large bag. Shake the chicken in it to coat. Save the extra crumbs.

Melt the butter in a baking dish. Add the Garlic, Thyme, and lemon juice. Mix it up.

Lightly lay each breast on its front to get moist in the butter mixture to get it moist then flip over in the pan. Sprinkle with remaining crumbs to recoat. Shake some Lemon Pepper on top.

Bake uncovered for 40 min. @ 400. Spoon some of the left over liquid over the cooked chicken, and over your accompanying side dish. The person I got this recipe from prefers a type of rice, like pilaf or brown. I prefer my Lemon Linguine.

Clam Fettuccini

Melt 2 cubes butter in sauce pan

Add 2 bunches chopped green onions

Garlic to taste

(I add red pepper flakes, to taste)

4 cans chopped clams with broth

2 jars clam juice (snows)

Simmer a couple of hours

Boil 1# pasta cooking only ½ way. Drain, place back in stock pot and add above mixture. Return to low boil and cook until most of the liquid is absorbed.

Make a white sauce and add to pot. Should be slightly soupy as it continues to absorb the liquids. You can add cream or pasta water to thin if necessary.

Top with Parmesan and fresh parsley.

I got this recipe from Mary H. who got it from Shelley F., it's so good. Thanks, Mary

Chicken Roulades with Chorizo and Machego

Chicken Roulades with Chorizo and Manchego

Recipe courtesy Anne Burrell

Prep Time:

20 min

Inactive Prep Time:

1 hr 0 min

Cook Time:

25 min

Level:

Intermediate

Serves:

4 to 6 servings

Ingredients

Stuffing:

• 4 boneless skinless chicken breasts
• Extra-virgin olive oil
• 1 onion, cut into 1/4-inch dice
• Kosher salt
• Pinch crushed red pepper
• 1 clove garlic, smashed and finely chopped
• 1/2 pound Mexican chorizo, casing removed
• 1/2 cup breadcrumbs
• 1/2 cup grated aged Manchego cheese
• 1/2 bunch fresh Italian parsley, finely chopped
• 1/4 cup sliced almonds, toasted and roughly chopped
• 1 egg

Breading:

• 1/2 cup flour
• 2 eggs
• 1 cup panko breadcrumbs

Sauce:

• Extra-virgin olive oil
• Kosher salt
• 1 shallot, finely chopped
• 1/4 cup sherry vinegar
• 2 cups chicken stock
• 2 tablespoons (1/4 stick) unsalted butter

Directions

For the stuffing: Carefully slice through the chicken breasts to open the thickest part like a book. Place the chicken breasts in between plastic wrap and pound lightly with the flat side of a meat mallet to flatten and even out the chicken. Reserve.

Coat a large saute pan with olive oil, add the onions and sprinkle with salt and a pinch of crushed red pepper. Bring the pan to a medium-high heat and cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Toss in the garlic and cook for 1 to 2 minutes.

Crumble the chorizo and add to the pan. Cook the chorizo until it is cooked through, 5 to 6 minutes. Remove the pan from the heat and let cool slightly.

Transfer the chorizo mixture to a mixing bowl and stir in the breadcrumbs, Manchego, parsley, almonds and egg. Taste to make sure the stuffing is delicious.

Divide the filling among the 4 chicken breasts. Make a log of stuffing across the widest part of the chicken breast. Fold the ends over the stuffing and roll the chicken up to enclose the stuffing. Secure the rolls shut with a toothpick.

For the breading: Set up a standard breading procedure with 3 bowls: 1 with flour, 1 with 2 eggs beaten together with 2 tablespoons water and 1 with the panko breadcrumbs.

Dust each chicken roll lightly with flour, then dip in the egg wash and then roll in the panko. Once all the chicken rolls have been breaded, let them hang out in the fridge for at least 1 hour.

Preheat the oven to 350 degrees F.

Add olive oil to a large, straight-sided saute pan until it reaches a depth of 1/2-inch and bring the pan to a medium-high heat.

Brown the chicken rolls on all sides. When the chicken is brown, remove from the pan and blot on paper towels. Transfer the rolls to a sheet tray and place in the oven for 8 to 10 minutes.

For the sauce: Add a few drops of oil to a saute pan and add the shallots. Sprinkle with salt and bring the pan to a medium heat. Cook the shallots for 3 to 4 minutes and then add the sherry vinegar. Reduce the vinegar by half. Add half the chicken stock, season with salt and bring it to a boil. When the stock has reduced by half, add the remaining stock and reduce by half again. Taste and adjust the seasoning if needed (it probably will).

Turn the heat to medium and swirl in 1 pat of butter at a time.

Remove the chicken from the oven, slice each roll into 4 or 5 slices, plate and spoon the sauce over.

Wine Pairing Suggestion: Albarino (Spanish wine goes with the Spanish ingredients).

Oven, Grilled, or Campfire Cooked Salmon

Oven or Campfire Cooked Salmon:

Ingredients:

- 1-2 pounds salmon, whole or steaked
- 1 bottle liquid smoke
- 1 onion sliced
- 1 garlic clove, chopped
- 8 Tbs. butter
- 1 lemon
- 1/2 cup white wine
- salt and pepper to taste
- foil

Rub salmon thoroughly with liquid smoke. Place fish in foil. Put onion, garlic and butter in pocket of fish or on top if steaked. Squeeze lemon juice and sprinkle white wine over all. Salt and pepper lightly. Double wrap salmon in foil. Cook in oven or on campfire until tender. Remove from oven or campfire and let sit until done. Done when salmon flakes with a fork.
Remember it is important to remove salmon from oven or campfire before completely done. It will keep cooking itself in the foil.

Red Chili Recipes and much more!!!

Chile Colorado (Red Chile)

Modo De Preparar Chile Colorado
(Preparation of Dried Red Chile Pods)

The "ristras" that decorate New Mexico's countryside in the fall are strings of red chiles sundrying for preservation and later use in sauces.

All red chile recipes are prepared from native grown chile. Canned, red chile powder available in the "spice section" of grocery stores should not be substituted. {Usually prepared chili, chili powders, and salsas contain a lot of ingredients that are not chile. Also, different chile peppers have different tastes. Only New Mexico chiles taste like New Mexico chiles. ed.]

Temperature: 250°F          Roasting Time: Approximately
                                 10 minutes

Dried red chile pods, stems removed

1. Rinse and dry chile pods.  Remove seeds, if desired.
2. Place chile pods on a cookie sheet in a 250°F oven for
 approximately 10 minutes.  Turn chile pods several times to
 avoid scorching (the chile pods will turn a deeper red).
3. The toasted chile pods may be used for preparing red chile
 powder, or chile sauce (see below).

---

Chile Molido (Red Chile Powder)

Yield: 1 cup                         Freezes Well

16 dried red chile pods, stems removed

1. Place 2-3 pods in a blender container and finely grind them on low speed.
2. Add more pods until the lower portion of the jar is full.  Empty
 container and continue to process until all pods are ground.

---

Chile Caribe (Chile Concentrate)

Yield: 2 cups                        Freezes Well
Temperature: High

1-2 cups water                       8-10 toasted red chile pods*

1. Place water and chile pods in large saucepan.  Heat to boiling on
 high heat.
2. Pour mixture into a blender container and process to a smooth
 consistency.

* Preparation of Dried Red Chile Pods recipe above.

NOTE:  Chile Caribe may be used as a base for any chile recipe.

---

Chile Colorado (Basic Red Chile Sauce)

Yield: 2 cups                        Cooking Time: 10-15 minutes
Temperature: Medium, Low             Freezes Well

2 tablespoons shortening             3/4 teaspoon salt
2 tablespoons flour                  1/2 teaspoon garlic salt
1/4 - 3/4 cup Red Chile Powder*      Oregano (optional)
2 cups cold water**                  Comino (optional)

1. Heat shortening in a medium saucepan on medium heat.  Stir
 in flour and cook for 1 minute.
2. Add chile powder and cook for an additional minute.
3. Gradually add the water and stir, making sure that no lumps
 form.
4. Add seasonings to sauce and simmer at low heat for 10-15 minutes.

*  Red Chile recipe above.  Varied amounts and variety of
 chile will determine the degree of hotness. One to two cups Chile
 Caribe may be substituted.
** For a more mild flavor, tomato juice may be substituted.

NOTE:  One pound of cooked beef or pork, ground, cubed, or shredded,
     may be added.

---

Salsa Pequin (Red Chile Relish)

Yield: Approximately 2 cups             Freezes well

2 cups canned tomatoes,*                1 teaspoon garlic salt
drained and chopped.                  2 tablespoons dried chile
1/2 cup finely chopped onion              pequin,** crushed

1. Combine all ingredients in a medium-sized mixing bowl. Marinate
 at least 15 minutes before serving.

*Two cups chopped, fresh tomatoes may be substituted.
**Varied amounts may be used.

---

Chile Colorado con Torta (Red Chile with Miniature Omelettes)

Yield: 4-6 servings                  Frying time: Approximately
Temperature: Medium-High               5 minutes

Shortening                           1/2 teaspoon salt
2 eggs                               1 Recipe Basic Red Chile Sauce*
1 tablespoon flour                          

1. Heat 1-inch of shortening in a heavy pan on medium-high heat.
2. Separate eggs and beat egg whites until stiff, but not dry. Beat
 in egg yolks, flour and salt.
3. Drop mixture by teaspoonsful into hot shortening. Fry until
 golden. Drain on absorbent towels and add to chile sauce.

---

Chile Ardient (Fire Eater's Chile)

Yield: 2 cups                         Cooking Time: Approximately
Temperature: Medium                     20 minutes
                                    Freezes well.
                                  
1/2 pound pork steak, cubed          1 tablespoon flour
1/2 teaspoon garlic salt             6 tablespoons Red Chile Powder*
1/2 teaspoon salt                    2-3 cups cold water

1. Brown pork in a medium-sized skillet on medium heat. Drain and
 add garlic salt and salt.
2. Stir in flour and cook for 1 minute. Stir in chile and cook for
 an additional minute.
3. Gradually add water and stir until mixture is slightly thickened.
 Cook for 10-15 minutes.

*Red Chile Powder recipe above. Amount and variety of chile will
determine degree of heat.

Creamy Turkey Soup

SERIOUSLY TO DIE FOR!!!

It’s a spin off of a couple different recipes. One from allrecipes .com; it’s under the title After-Thanksgiving Turkey Soup and simplyrecipes.com, under Mom’s Turkey Soup. I made it for the first time after Thanksgiving in 2010. I gave some to Ashley and she called and said. “That is one recipe I have to have before you die” I started to talk her through it, starting with boiling the turkey carcass. She stopped me and said “Well, I can tell you right now, you are not allowed to die” It’s a long process but well worth it!!

Don’t change a thing. I know you’re going to think that’s a lot of onions, and not very much celery and carrots. Trust me it works. In the future I will always double this. I usually make the stock one day, and make the soup on another day.

INGREDIENTS For soup

3 qts. Turkey Stock – recipe below

3 – Medium onions, chopped

2 – Large carrots, diced

2 – Celery ribs, diced

1 cup butter, cubed – make sure it’s salted butter

1 cup all-purpose flour

2 cups half and half cream

1 cup uncooked long grain rice – don’t add more, I know you will want to

2 teaspoon salt

1 teaspoon chicken bouillon granules or 1 cube

¾ teaspoon pepper

I also seasoned it with a couple shakes of Johnny’s and ¼ tsp. poultry seasoning.

In a soup kettle or Dutch oven, sauté the onions, carrots and celery in butter until tender.

Reduce heat; stir in flour until blended.

Gradually add 1 qt. of reserved broth.

Bring to a boil; cook and stir for 2minutes or until thickened. Mine took longer.

Add cream, rice, salt, bouillon, pepper, and remaining broth and reserved turkey.

Reduce heat; cover and simmer for 30 to 35 minutes or until rice is tender.

How to make Turkey Stock

Turkey carcass

1 onion – that has been quartered

2 or 3 carrots cut up in chunks

Fresh parsley – if you don’t have fresh just toss in a couple tablespoons of dried.

Fresh thyme – again if you don’t have fresh use a couple tablespoons of dried.

2 bay leafs

Celery tops

1 teaspoon peppercorns

Remove any big chunks of turkey off the carcass.

Break up leftover bones of the carcass a bit, so they don’t take up as much room in the pot. Put bones and skin and any drippings into a large stock pot and cover with cold water by an inch.

Add a yellow onion that has been quartered, some chopped carrots, parsley, thyme, a bay leaf, celery tops, and peppercorns.

Bring to a boil and immediately reduce heat to bring the stock to a bare simmer or just below a simmer.

Skim off any foamy crud that may float to the surface of the stock.

Add salt and pepper; abut 1 tsp. of salt, ½ tsp of pepper. It sort of depends on how big your turkey is. You can always add salt to the soup later.

Cook for at least 4 hours, uncovered or partially uncovered (so the stock reduces), occasionally skimming off any foam that comes to the surface.

Remove big bones and veggies with a slotted spoon, into a large bowl to cool. You are going to be going through those bones to collect all the meat you can. Then strain your stock through a fine strainer. Set aside 3 qt. broth.

Remove any turkey meat from the bones and veggies, cut into bite-size pieces; set aside.

2/2/2011

I made this soup after Thanksgiving. EVERYONE loved it.

So, I’m making it again, 3 times recipe, WOULDN’T ALL FIT IN ROASTER. MAX IN ROASTER IS 2 X RECIPE