From Martha Stewart Living, Feb. 2009 edition.
Prep time. 5 minutes. Total time. 50 min. Serves 4.
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (omit if you don't want it spicy)
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 whole chidken (4 lbs), quartered, skin on
1 lemon, quartered
Place a rimmed baking sheet on the center rack of oven, and preheat oven to 450. Mix spices, 2 teaspoons salt, 3/4 teaspoon pepper and the oil in a small bowl. Rub spice paste all over chicken.
Carefully arrange chicken in a single layer on hot sheet, and arrange lemon wedges around chicken. Bake until chicken registers 165 on an instand-read thermometer and juices run clear, 30-35 minutes. Let stand for 10 minutes. Season with salt and pepper, and serve with pan juices and roasted lemon wedges on the side.
I made this the other night and it was delicious. I used chicken breasts because my husband prefers his meat without bones. I would recommend using a whole chicken as the breasts ended up a little on the dry side at such a high temp. I used frozen breasts and had a hard time getting the rub to cover only 3-4 breasts. I would probably water the paste down just a little more next time. This would have been even better with some sort of gravy but I loved the flavors and my house still smells wonderful two days later.
Showing posts with label Dinner Exchange. Show all posts
Showing posts with label Dinner Exchange. Show all posts
Tuesday, March 9, 2010
Thursday, February 18, 2010
Broccoli Cheese Soup
I have to give credit for this one to my friend Courtney who put it in our Mothers of Preschoolers newsletter. A great recipe for busy moms of picky kids! It makes a LOT...I'd estimate 8-10 servings. It freezes really well.
4 cups water
4 chicken bouillon cubes
2 pkg. frozen chopped broccoli (NOT florets)
1 cup chopped raw onion (I leave this out for my onion-phobic hubby and it's still yummy)
1/2 large bag frozen cube-style hash browns
2 cans cream of chicken soup
1 lb. Velveeta, cubed
Optional:
1 bag frozen crinkle cut carrots
sauteed sliced mushrooms
Dissolve bouillon cubes in boiling water in a large pot. When dissolved, add broccoli, onion, carrots and hash browns. Boil 5 minutes or until tender. Reduce heat to medium, add cream of chicken soup and Velveeta. Cook until cheese is melted. Add mushrooms, cook until heated through.
For thicker soup cook 15 min. on low. For thinner soup add up to 2 cups water.
4 cups water
4 chicken bouillon cubes
2 pkg. frozen chopped broccoli (NOT florets)
1 cup chopped raw onion (I leave this out for my onion-phobic hubby and it's still yummy)
1/2 large bag frozen cube-style hash browns
2 cans cream of chicken soup
1 lb. Velveeta, cubed
Optional:
1 bag frozen crinkle cut carrots
sauteed sliced mushrooms
Dissolve bouillon cubes in boiling water in a large pot. When dissolved, add broccoli, onion, carrots and hash browns. Boil 5 minutes or until tender. Reduce heat to medium, add cream of chicken soup and Velveeta. Cook until cheese is melted. Add mushrooms, cook until heated through.
For thicker soup cook 15 min. on low. For thinner soup add up to 2 cups water.
Monday, October 5, 2009
Chicken Parmesan
Marinade:
3 chicken breasts
1/4 tsp black pepper
1/4 tsp onion powder
1/2 tsp chives
1/2 tsp rosemary (crush if possible)
1/8 tsp tarragon
1/2 tsp chopped garlic
1 tsp lemon juice
3 T mayonnaise
3 T mustard (Dijon or regular)
Breaded Topping:
1 T parsley
1/2 tsp granulated garlic
1/2 tsp thyme
1 cup panko bread crumbs
1/4 cup shredded parmesan cheese
Combine chicken and marinade in one bag. Mix well. Mix breaded topping in seperate bag. Can freeze at this point if you'd like to save it for a future meal. When you're ready to cook, coat chicken in breaded topping. Lay in pre-greased baking dish and spray heavily with cooking spray oil. Bake at 350 degrees for 25-35 minutes or until cooked through.
Serve with rice or mashed potatoes and a vegetable dish.
3 chicken breasts
1/4 tsp black pepper
1/4 tsp onion powder
1/2 tsp chives
1/2 tsp rosemary (crush if possible)
1/8 tsp tarragon
1/2 tsp chopped garlic
1 tsp lemon juice
3 T mayonnaise
3 T mustard (Dijon or regular)
Breaded Topping:
1 T parsley
1/2 tsp granulated garlic
1/2 tsp thyme
1 cup panko bread crumbs
1/4 cup shredded parmesan cheese
Combine chicken and marinade in one bag. Mix well. Mix breaded topping in seperate bag. Can freeze at this point if you'd like to save it for a future meal. When you're ready to cook, coat chicken in breaded topping. Lay in pre-greased baking dish and spray heavily with cooking spray oil. Bake at 350 degrees for 25-35 minutes or until cooked through.
Serve with rice or mashed potatoes and a vegetable dish.
Creamy Chicken Hot Dish
From Joy Zeller
2 celery ribs, chopped
1 small onion, chopped
1 T butter or margarine
1 to 1 1/2 cups real mayonnaise
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 cup frozen peas, thawed
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips
In a small skillet, saute celery and onion in butter. Place in a bowl; add the mayo, soup, peas, lemon. Stir in chicken and rice. Transfer to a greased 7x11 in baking dish (or two smaller dishes). Sprinkle with potato chips. Bake, uncovered for 25-30 minutes until heated through.
2 celery ribs, chopped
1 small onion, chopped
1 T butter or margarine
1 to 1 1/2 cups real mayonnaise
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 cup frozen peas, thawed
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips
In a small skillet, saute celery and onion in butter. Place in a bowl; add the mayo, soup, peas, lemon. Stir in chicken and rice. Transfer to a greased 7x11 in baking dish (or two smaller dishes). Sprinkle with potato chips. Bake, uncovered for 25-30 minutes until heated through.
Beef Burgundy
From Katie Laven
2 lbs stew meat
1 cup burgundy wine
1 pkg onion soup mix
2 cans golden mushroom soup
Cook all day in slow cooker
30 minutes before serving, add 8 oz sour cream
2 lbs stew meat
1 cup burgundy wine
1 pkg onion soup mix
2 cans golden mushroom soup
Cook all day in slow cooker
30 minutes before serving, add 8 oz sour cream
Slow ‘n’ Easy Barbecued Chicken
From Joy Zeller
¼ cup water
3 T brown sugar
3 T white vinegar
3 T ketchup
2 T butter
2 T Worcestershire sauce
1 T lemon juice
1 tsp salt
1 tsp paprika
1 tsp ground mustard
½ tsp cayenne pepper
1 broiler/fryer chicken 2 ½ - 3 lbs, cut up and skin removed.
After cooking:
4 tsp cornstarch
1 T cold water
In a small saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Remove from the heat.
Place the chicken in a 3 qt slow cooker. Top with sauce. Cover and cook on low for 3-4 hours or until juices run clear.
Remove chicken to a serving platter and keep warm. Strain cooking juices and skim fat. Transfer to a saucepan. Combine cornstarch and water until smooth then stir into juices. Bring to a boil. Cook and stir for 2 minutes or until thickened. Spoon some of the sauce over chicken and serve the remaining sauce on the side.
Yield: 4 servings.
¼ cup water
3 T brown sugar
3 T white vinegar
3 T ketchup
2 T butter
2 T Worcestershire sauce
1 T lemon juice
1 tsp salt
1 tsp paprika
1 tsp ground mustard
½ tsp cayenne pepper
1 broiler/fryer chicken 2 ½ - 3 lbs, cut up and skin removed.
After cooking:
4 tsp cornstarch
1 T cold water
In a small saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Remove from the heat.
Place the chicken in a 3 qt slow cooker. Top with sauce. Cover and cook on low for 3-4 hours or until juices run clear.
Remove chicken to a serving platter and keep warm. Strain cooking juices and skim fat. Transfer to a saucepan. Combine cornstarch and water until smooth then stir into juices. Bring to a boil. Cook and stir for 2 minutes or until thickened. Spoon some of the sauce over chicken and serve the remaining sauce on the side.
Yield: 4 servings.
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