Brazilian Chicken and Mushrooms

Categories: Chicken, Brazilian
      Yield: 6 servings
 
      1 c  Chicken broth                     1/2    Green pepper, diced
      1 c  Milk, or thin cream               1/2    Red pepper, diced
      2 oz Butter                                1 c  Mushrooms, sliced
      2 oz Flour                                 1 ts Lemon juice
      3 c  Chicken, cooked, sliced          Salt
      4    Egg yolks                                Pepper
 
  1>. Melt the butter, add the mushrooms and diced green pepper. Saute for 5
  minutes over a slow heat to prevent butter from burning. Add flour and
  seasonings, mix well, then add cold chicken broth and milk. Stir constantly
  until creamy.

  2>. Set dish over hot water in a double boiler, add chicken
  slices, diced red pepper and lemon juice and cook until hot. Then add
  well-beaten egg yolks. Continue stirring until everything is hot. DO NOT
  overcook unless you like creamy scrambled eggs. 3>. Serve on toast, if
  desired.

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Blue Corn and Buttermilk Fried Chicken

 Categories: Chicken
      Yield: 5 servings
 
      2    Chickens, 2 1/2 lb each             1 tb Garlic powder
  1 1/2 c  Blue cornmeal                       1 tb Salt
  3 1/2 c  Flour, Unbleached all               1 tb Pepper, freshly ground
           -purpose                            2 c  Buttermilk
    3/4 c  Chili powder                  
 
  Serves 5
 
  vegetable oil for frying
 
  Cut up chicken into pieces. rinse and dry. Combine the cornmeal, 1 1/2 cups
  of the flour, chili powder, garlic powder, salt and pepper. Mix well. Line
  up separate containers for the remaining two cups of flour, buttermilk, and
  cornmeal mixture (in that order). Pie tins work nicely for this. Coat the
  chicken pieces in the flour, shaking off the excess; submerge them in the
  buttermilk, and then roll them in the blue-cornmeal mixture, coating each
  piece well and shaking off the excess.

  Preheat the oven to 375 degrees. Heat two inches of oil in a high-sided
  iron skillet.  Cook the chicken pieces in batches, turning so that they
  brown evenly. Cook the breasts first, then the thighs and legs. As each
  piece browns, remove it to a rack-covered broiler pan in the oven so that
  the grease will drain as the pieces finish cooking. The chicken will cook
  in 15 to 20 minutes depending on the piece. Makes 5 servings.

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Blintzes

Categories: Cheese, Chicken
      Yield: 4 servings
 
  1 1/2 c  Flour                                 2/3 c  Milk
      1 ts Salt                                     Shortening
  1 1/4 c  Water                               1 lb Cottage cheese
      5    Eggs                          
 
  sour cream
 
  Combine flour and salt.  Add water and mix until fairly smooth.  Add 4 eggs
  and beat well.  Add milk and mix to a thin batter.  Heat a small amount of
  shortening in a 6 inch skillet.  Pour in 1/4 cup batter.  Cook slowly until
  pancake is lightly browned on bottom and set on top.  Turn out with browned
  side up.  Repeat making about 12 pancakes.

Mix cheese with remaining egg.  Put a spoonful of cheese in center of each
  pancake, fold in ends and roll up.  Brown in small amount of hot
  shortening.  Serves 4.  Serve with sour cream.
 
  Or:
 
  2 cups chopped, cooked chicken (left-overs) 2 cups chopped cooked meat
  (left-overs) 1 Bermuda or Spanish Onion 2 celery stalks salt and pepper 1/2
  pound mushrooms 2 eggs
 
  Saute onions, celery and mushrooms until glossy, about 10 minutes.  Add
  chopped chicken or meat, beaten eggs, salt and pepper to taste.  Fill
  blintzes leaves.  Bake or fry until brown.  These can be frozen for months
  until ready to serve.  Place frozen blintzes in preheated oven, dot with
  chicken fat or butter and bake for 30 minutes at 350 degrees or until
  brown.  Small ones can be made for cocktails by using a smaller frying pan
  when making blinza.  Double recipe and freeze half for a "Frozen Asset".
 
  To serve, place frozen blintzes on cookie sheet in a 375 degree oven for 15
  minutes.

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Beer Batter Chicken

Categories: Chicken
      Yield: 4 servings
 
      1 c  Unsifted flour                      1 c  Beer
      1 tb Paprika                              3 lb Chicken, cut in
      1/2 ts Salt                                     -parts
      1    Qt. corn oil                  
 
  In large bowl, stir together first 3 ingredients. Pour corn oil into heavy
  3 qt. saucepan or deep fryer, filling no more than 1/3 full. Heat over
  medium heat to 375 degrees. When ready to fry, gradually stir beer into
  flour mixture until smooth. Dip chicken, 1 piece at a time, into batter;
  shake off excess. Fry,a few pieces at a time, turning occasionally, 6 to 8
  minutes or until golden brown and chicken is tender. Drain on paper towels.
  Keep warm while frying remaining pieces.
 
  Makes 4 servings.

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Apple-Prosciutto Chicken

Categories: Chicken
Yield: 6 servings
 
      4    Boned skinless chicken                   Additional apple pie spice
           -breast halves (about 1 lb               2 tb Finely chopped green onion
           -total)                                            1 tb Margarine or butter
      4 sl Prosciutto or boiled ham               1 tb Flour
    1/2 c  Finely chopped apple                  2/3 c  Skim milk
    1/8 ts Apple pie spice (I just used         1/2 c  Shredded provolone
           -cinnamon)                    
 
 

  Rinse chicken and pat dry.  Place each breast half between 2 pieces of 

  plastic wrap. Pound fromt he center to edges with the flat side of a meat 

  mallet until 1/4 inch thick. Remove plastic wrap. Place one prosciutto 

  slice on each breast half. Combine apple and 1/8 tsp pie spice. Place a 

  fourth of the apple mixture on each breast half. fold in sides and roll up 

  each half starting from the narrow end. Secure with wooden toothpicks. 

  Sprinkle with additional pie spice. Place in a 10x6x2-inch baking dish. 

  Bake, uncovered, in a 350 degree oven 

  for 25-30 minutes or until tnede5 r and no longer pink.  Remove toothpicks. 

  In a small saucepan, cook onion in margarine until tender.  Stir in flour 

  and dash of pepper. Add milk. cook and stir until thickened and bubbly; 

  cook and stir one minute more. Stir in cheese until melted. Serve sauce 

  over chicken rolls. Serve with rice, if desired. 

   

  Nutrition information per serving: 315 calories, 43 g protein, 6 g 

  carbohydrates, 12 g fat (34% of calories from fat) 116 mg cholesterol, 427 

  mg sodium.

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Anticucho Style Grilled Fish

Categories: Marinade, Fish, Chicken
      Yield: 6 servings
 
      4    Fish filets, like shark,              1/2 c  Vegetable oil
           -tuna, cod, mahi mahi               5    Peeled garlic cloves
      2    Pickled jalapenos, plus 2         1 ts Cracked black pepper
           -Tbsp of the juice                     1    Fistful of fresh cilantro
    1/4 c  To 1/2 c fresh lime juice                -(remove the stems)
    1/4 c  Soy sauce                      
 
  Combine and blend all ingredients, except fish, in blender until smooth.
  Marinate fish for 30-40 minutes. Grill over medium hot coals until cooked
  through. Baste with the reserved marinade several times during cooking.
  Serve with lime wedges, avocado slices and pico de gallo.
 
  We have also used this same marinade on boneless, skinless chicken breasts.
  We marinate the chicken breasts for a couple hours though, and then
  barbeque them like we did the fish.

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Amaretto Chicken Recipe

 Yield: 8 servings
 
      5    Boned Chicken Breasts               1 tb Vegetable Oil
      3 tb Flour                                          3 tb Butter
  1 1/2 ts Salt                                          1 1/2 tb Dijon Mustard
  1 1/2 ts Ground Pepper                        6 1/4 oz Frozen Orange Juice
      2 ts Paprika                                      1 c  Amaretto
 
  Mix the can of frozen orange juice with a half can of water.  Preheat the
  oven to 350 шF.  Combine flour, salt, pepper, paprika and garlic salt.  Coat
  chicken with this mixture. Heat oil and butter in skillet and saute chicken
  until brown.  Remove and put in casserole.  To skillet, add mustard, orange
  juice and Amaretto.  Increase heat and boil, stirring constantly, until
  thick. Pour sauce over chicken and bake, covered for 45 minutes. This can
  be frozen and reheated later.

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Almond Chicken Recipe

Categories: Chicken
 Yield: 4 servings
 
    2    Whole chicken breasts (about        1 sm Clove garlic, minced
    -12 oz each), split                                2 tb Sliced almonds
    1/2 ts Salt                                            1/4 c  Dry white wine or vermouth
    1/4 ts Pepper                                       2 ts Lemon juice
    1/4 ts Leaf marjoram, crumbled            1 ts Butter
    1 ts Olive oil                                         1 ts Chopped parsley
    1 tb Chopped green onion            
 

  Preheat oven to 350~. 

   

  Skin and bone chicken breasts.  Combine salt, pepper and marjoram on wax 

  paper.  Rub chicken with seasonings. 

   

  Brown chicken breasts in oil on both sides in a medium- sized skillet with 

  an ovenproof handle until lightly browned, about 5 minutes total.  Add 

  green onion and garlic; saute just until tender, about 2 minutes.  Sprinkle 

  almonds over chicken. 

   

  Bake in preheated oven for 25 minutes or until chicken is tender.

  Remove chicken with almonds to warm platter; keep warm.  Add wine and lemon 

  juice to skillet.  Cook, stirring to scrape up browned bits, over medium 

  heat until sauce is slightly thickened, about 5 minutes.  Stir in butter 

  and parsley; remove from heat. 

   

  To serve: spoon sauce onto 4 serving plates; place chicken on top of sauce. 

  Garnish with seedless green grapes, sliced avocado, parsley and lemon 

  wedges, if you wish.

Makes 4 servings.

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