Chicken Margherita

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OVEN BAKED CHICKEN BREASTS A LA LINKEV

I decided to do something different instead of the same chicken breast in the oven, so I combined two recipes together and eliminate some ingredients and came up with this. The whole family loved it, it turned out to be so moist and very tasty.


Serves 10


Ingredients:

5 chichen breasts split in half lengthwise
8 oz sour cream
1 packet of ritz crackers crushed into crumbs
1/2 cup grated parmesan cheese
1 tablespoons garlic powder or 2 cloves minced
1 tablespoon dry parsley or 1/4 cup fresh chopped parsley
 5 tablespoon of melted butter
salt and black pepper to taste


Directions:

Combine cracker crumbs, cheese, parsley, garlic, salt and pepper. Dredge both sides of the chicken breasts through sour cream then in the cracker mixture, place on a cookie sheet that has been lined with foil for easy clean up. Brush melted butter lightly over the top of the chicken. Bake uncovered at 385 degrees for 45 minutes or until chicken is brown on top. 

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LinKev's Chicken Soup Recipe

My husband wanted me to make homemade chicken soup. He always likes plain food that's how he grew up.

So when I made the chicken soup I only boiled the chicken with bones then I took the bones out added a little salt carrots and celery and that was it. Well one day I decided to make it my way, he kinda didn't like the idea that I spiced it up but when he tried my chicken soup, he never went back to the old chicken soup.

Ingredients:

2 1/2 pounds of boneless skinless thighs (about 10 pieces)
6 Knorr chicken bouillon cubes
1 Knorr beef bouillon cube
2 stalks celery chopped small 
8 oz. of baby carrots cut small
1 tsp onion powder
1 and 1/2  tsp paprika
1 tablespoon garlic powder
dash of black pepper to taste
water
olive oil to drizzle 
Directions:

Add water to a big pot then add the chicken make sure it covers the chicken 3 inches over, cook for about 30 minutes if you notice that there is white foam on top remove it with a slotted spoon. After 30 minutes remove chicken with a slotted spoon and place it in a bowl and let the chicken cool. Lower the heat and add the bouillon cubes, garlic powder. onion powder, paprika and black pepper. Meanwhile cut the celery and carrots and add to the pot by now chicken should be cool, shred the chicken and return it to the pot. 
Simmer for about 20 minutes or until carrots are tender. 
When done drizzle a little olive oil on top and then stir.

Serve with egg noodles and Pillsbury buttermilk biscuits.

Grilled Orange Chicken

Here is the original  recipe link  mykindofcooking.blogspot.com

Recipe Link

4 boneless, skinless, chicken breasts

1/4 cup orange juice

1/2 cup chicken broth

2 tablespoons soy sauce

2 cloves garlic, minced

In large resealable plastic bag, place chicken.  In small bowl, combine remaining ingredients.  Mix well.  Add to bag with chicken.  Seal bag.  Toss gently to coat chicken.  Refrigerate 3 to 12 hours, turning bag over often.  Discard marinade.  Grill on medium heat 15 minutes or until no longer pink in the center.  Makes 4 servings.

This is one of my go to recipes when I know I am going to only have a short amount of time to cook.  And this week is one of those weeks!  I ng our Passion Play Ministries International team going to India, prepare for the trip.  I was going to be a part of this trip, but the dates got pushed back, and if I went I would miss my son's birthday.  I love to travel, but I love my son, Tyler, more. 

Asiago Apple Chicken Marzetti

Here is the original  recipe link 
 bigtsbge.blogspot.com

                                 recipe link

Another twist on the old fashioned Midwest Johnny Marzetti, or a variation on my Johnny Orecchiette this is a quick dish feeds 2-3 and is scalable for larger servings. Only requires one pot and a skillet for preparation.

Ingredients
• 12 Oz. Asiago Apple Chicken Sausage, ground
• 8-9 Oz. Large Shell Macaroni
• 5 Green Onions, diced
• ½ Fresh Large Green Pepper, diced
• 1 Tbsp. Minced Garlic
• 1½ Cups, Finely shredded Mozzarella cheese
• 1 14.5 Oz. Stewed Tomatoes
• 1 – 8 Oz. Can Tomato Sauce
• EVOO

Directions
1. Fire up the Egg to Full Flame with Grid in place
2. Boil water and add macaroni, stir frequently until tender
 (approximately 10 minutes); remove from heat and drain 
in colander then set aside.
3. Drizzle EVOO into pot and add sausage and brown.
4. Add green onions, green pepper and garlic 
and finish cooking sausage.
5. Add tomatoes and tomato sauce and bring ingredients 
up to temperature and then add back the Macaroni and stir.
6. Immediately add cheese and stir until melted, 
remove from heat and serve.

Chicken tagine with preserved lemon

Here is the original  recipe link

 http://falafel-recipes.blogspot.com

recipe link

The Falafel Recipes Kitchen (The home of Middle Eastern food Recipes) invites you to try Chicken tagine with preserved lemon recipe. Enjoy Middle Eastern cooking recipes and learn how to make Chicken tagine with preserved lemon.

A tagine is the Moroccan equivalent of a stew, usually fragrant with spices and often piquant with olives or preserved lemon. The name also refers to the earthenware dish with a conical-shaped lid that the dish is usually cooked in. The pressure cooker takes its place admirably in this recipe. Prep 15 mins/ Cook 15 minsIngredients

4 chicken marylands, excess fat removed, each cut in two between the thigh and the drumstick
2 tablespoons olive oil
2 white or brown onions, cut into quarters
juice of lemon
2 cloves garlic, crushed
teaspoon saffron threads
teaspoon ground turmeric
3 pieces preserved lemon rind, rinsed, 2 diced, 1 cut into thin strips
1 bunch coriander, freshly chopped
1 cup chopped flat-leaf parsley
salt and freshly ground black pepper
4 small potatoes, cut into quarters
crusty bread, to serveMethod

Pat the chicken pieces dry with paper towel. Heat the oil in the pressure cooker over medium high heat and, working in batches, brown the chicken pieces on all sides. Remove and set aside.
Add the onion, lemon juice, garlic, saffron, turmeric, diced preserved lemon and a cup of water to the cooker. Bring to a boil and add the coriander, parsley and some salt and pepper. Stir, then add the browned chicken pieces and potatoes to the pan, spooning the sauce over as you lay them in.
Close the lid and lock it, then bring the cooker to low pressure over high heat. Once low pressure has been reached, reduce the heat to stabilise pressure and cook for 8 minutes. Release the pressure using the natural-release method and unlock and remove the lid. Garnish with the preserved lemon strips and serve with plenty of crusty bread.

Serves 4  

Chef: Homecook hero Photo: Jennifer Soo Source: The Age Friday June 12, 2009 Middle Eastern, Quick, Contemporary, Healthy, Kid-friendly, Dairy free, Egg free, Lunch

Chicken or Lamb Patty Pockets Recipe

Here is the original  recipe link  homemade-recipes.blogspot.com

recipe link

The Lebanese Recipes Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Chicken or Lamb Patty Pockets Recipe. Enjoy cooking tasty Middle Eastern food and learn how to make Chicken or Lamb Patty Pockets.Ingredients

Handful cilantro leaves
Handful mint leaves
Handful basil leaves
1 cup Greek style plain yogurt
1 tablespoon cumin, a palm full
1 tablespoon plus 1 teaspoon grill seasoning blend, 1 1/3 palm fulls (recommended: McCormick Montreal Seasoning)
1 1/2 pounds ground chicken or ground lamb
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 pita pockets
1 cup mango chutney
8 leaves tender lettuceDirections

Spiced exotic chips recommended: Taro root chips)

Place the herbs in a food processor and pulse grind them into a fine chop. In a bowl combine the herbs, yogurt, cumin and grill seasoning. Add the meat and mix to combine.. Form into 4 large, very thin patties. Wash up and preheat a large nonstick skillet with a couple tablespoons extra-virgin olive oil over medium-high heat. Cook patties 3 to 4 minutes on each side. Heat a small second skillet over high heat and blister the pitas on each side. Cut tops off the bread and fill pita pockets with patties, lettuce and chutney.

From Food Network 

Wok Chicken (General Tso's) - Organic

Here is the original  recipe link   bigtsbge.blogspot.com


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WOK Chicken w/General Tso’s (Rev 1) - 
This recipe for three is quick, easy and tasty. 
If you enjoy Chinese, chicken and Broccoli 
you’ll love this one and from start to finish 
you are only obligating about 40 minutes tops! 
Serves 2 but is easily scalable.

This is really, really simple...Boil Rice, 
Steam Veggies, Wok Chicken, 
combine ingredients, stir and serve.  Done!

Ingredients

1.5 – 2 Cups, Instant Rice

1 Head Fresh Broccoli

6 each Small Chicken Thighs – Boned (Organic)

1 strong cup Iron Chef Sauce – General Tso's
1 cup Snap Peas
3 large cloves Diced Fresh Garlic, minced
1 Small Can Water Chestnuts
4 Green Onions, chopped/minced
1/3 Cup EVOO

Preparation Directions
1. Mince garlic and onions

2. Cut thighs into ¾ - 1” pieces (bite sized)

Cooking Directions

1. Fire up the Big Green Egg to full flame (T-REX HOT - Full Flame)
2. Place Pot of water on grid and bring to boil, add rice, stir and set aside.
3. Place Wok on Grid at fire ring level and add EVOO, 

add 2-3 cups of water and bring to a boil. 

Place all of the vegetables in Bamboo Steamer 

and steam until done, remove steamer and set aside.
4. Dump water and return wok to grid, add EVOO 

and when oil is hot add the diced garlic 

and green onion and stir for 30 seconds

5. Dump in chicken and wok until done, 

stirring constantly (5-8 Minutes)

6. Dump on Iron Chef sauce and stir,

 immediately add add broccoli, 

water chestnuts and snap peas and stir for 3-5 minutes

7. Remove from heat and serve over rice.

AND FOR DESSERT...OVER SIZED MARSHMALLOWS COOKED OVER THE CHARCOAL!