The Cookbook

Library Lady's Chicken with Onions & Rice Chicken breasts 2-3 T melted butter 2 cups sliced onions 1 1/2 C cooked rice* Lightly brown chicken breasts. Put onions in a casserole dish and pour butter over all. Stir with fork until onions are well coated. Add rice and stir well. Place chicken on top. Cover and bake at 350* for 45 minutes. *Adjust the rice depending on servings desired. Library Lady

Mix and Match Stir Fry


oil for frying (vegetable, peanut or olive)
2-3 cloves crushed garlic

GLAZE SAUCE
1/2 cup chicken broth (may be made from boullion)
2 Tbs. Soy sauce
2 Tbs. corn starch
Stir all these ingredients together until well-mixed and give a final good stir with a fork or whisk before adding to stir-fry.


GROUP A
Choose 1 or more proteins
beef, cut into strips
chicken, cut into strips or cubbed
shrimp/lobster/scallops/clams
pork, cut into strips
Tofu (see note)


GROUP B
Choose 2 or more longer cooking vegetables
sliced mushrooms
broccoli florets
baby carrots
zucchini
cauliflower
green beans
asparagus, cut into 1" lengths


GROUP C
Choose 2 or more faster cooking vegetables
bean spouts
shredded cabbage (reg., bok choy or nappa)
shredded carrots
chopped green onions
snow peas
sugar snap peas
bell peppers
chopped onion
chopped celery


GROUP D
Optional Canned Vegetables
mushrooms
bamboo shoots
mixed asian vegetables
water chestnuts

Heat skillet or wok on med. hi (about 3 minutes).
Add about 3 Tbs. oil; heat until oil shimmers
Add garlic and meat, stir fry about 2 minutes
Add vegetables from group B, stir fry 3 minutes
Add vegetables from Group C, stir fry 2 minutes
Add optional canned vegetables, stir fry 1 minute

Add Glaze Sauce, stir fry until sauce thickens. Garnish, if desired with cashews or chopped green onions. Serve with rice.

For lo mein, add cooked linguini after adding sauce.


Note: To Stir-Fry Tofu:
Cut 1 container extra-firm tofu into about 24 strips. Heat 3 Tbs.oil in non-stick pan over med.hi heat until oil shimmers.While oil heats, sprinkle 1/3 cup of cornstarch on a big plate and dredge tofu with hands until evenly coated in it. When pan is hot, fry tofu on one side until brown- 4 to 6 minutes. Turn with tongs and cook on second side. Remove to paper towels. Add at the end of stir fry, before sauce/glaze is added.

Flash McCord

THE ORIGINAL BEER BUTT CHICKEN Recipe
Beer Butt Chicken Recipe courtesy of Grilling America, by Rick Brown (2003 ReganBooks).
(Rick Browne is also host of public television’s “Barbecue America”)

DRY RUB
1 tsp. brown sugar
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. savory or oregano
1/4 tsp. cayenne pepper
1 tsp. paprika
1 TBS. sea salt –ground
1 tsp. dry yellow mustard

BASTING SPRAY
1 cup apple cider
2 TBS. olive oil
2 TBS. balsamic vinegar
6 oz. warm beer

To cook a large 4-5 pound chicken with indirect heat on a charcoal or gas grill.
Cooking time 1 1/4 – 2 hours.
Use a grill with lid large enough to cook a chicken standing upright.

Mix the rub in a small bowl until it’s well incorporated. Wash, dry and season the chicken generously inside and out with the rub. Work the mixture well into the skin and under the skin wherever possible. Place in medium bowl, cover and set aside at room temperature for 20 to 30 minutes.

Using a 12-oz. an of your favorite beer, pour out half the contents into a spray bottle, add the cider, olive oil, vinegar and set aside. Take the beer can in one hand and insert it into the ChickCAN (The beverage can may be used alone, with the bird’s legs creating a pedestal.)

OPTIONAL: You may add Worcestershire sauce, liquid smoke, minced garlic, onions, etc. to liquid. You can also use fruit juices, colas, or wine instead of beer.

Place the chicken over the ChickCAN rack and beer can and place on the grill over indirect heat. To prevent flare ups on the grill place the rack into a disposable aluminum pie pan and add 1/4 cup of water

CAUTION: “Cook with indirect heat”! This method of cooking chicken does two things: first, it helps drain off the fat as the chicken cooks, second, the beverage steams the inside of the chicken, while the outside is cooked by the BBQ heat, making it the most moist bird you’ve ever laid yer eyes, or gums, on. Some people put a small potato or carrot in the neck opening of the chicken to keep the steam inside.

For Charcoal Grills: Place coals on one side of barbecue grill, cook chicken over the other side. Add 6-8 coals every 30 min.

For Multiple Burner Gas Grills: Turn gas to medium on one burner, place chicken over an unheated burner.

For oven use: Place in a disposable pie pan and add 1/4 cup of water. Cook at 350°.

Cook for 1 1/4- to 2 hours. During the cooking time spray the chicken all around with the basting spray several times. The chicken is done when it is dark golden brown and the internal temperature reaches 180o in the thigh. Carefully remove the bird on the ChickCAN rack, and place it on heatproof counter top to rest for 5-10 minutes. Remove the chicken from the beer can with tongs while holding the rack with an oven mitt.

WARNING That aluminum can, and the liquid in it, is very hot and can burn you.

Give the chicken one more spritz of the basting spray and then carve. Serve and enjoy!

Stoli

Andy's Soup

I concocted this last week. Turned out really good:

1 large can diced tomatos
3 regular cans of chicken broth.
1 boneless chicken breast (frozen is OK.)
1 small package fresh celery
1 fresh jalepeno
1/2 cup brown instant rice
1/2 white onion
1 garlic bulb

Into soup pot, empty the three cans of chicken broth and the can of diced tomatos. Add instant brown rice. Heat.

Chop celery.
Dice onion.
Grate jalepeno as finely as possible.
Separate garlic into peeled, trimmed cloves.

Add celery, onion and jalepeno to soup.
Using a garlic press, press each clove directly into the soup.

Add whole chicken breast to soup. When it's completely cooked, remove it, dice it, and return it to soup.

When this soup is finished cooking, you'll have a tasty, low calorie, very filling soup that also will make the whole kitchen smell great!

Enjoy!

Andy

Chicken Mediterranean

2 T. olive oil
3/4 lb. skinned, boned chicken breast, cut into large chunks
4 garlic cloves, minced
14/5 oz. can diced tomatoes, undrained
1/2 t. dried parsley flakes
1/2 dried oregano
1/3 c. crumbled reduced-fat feta cheese
1/4 c. kalamata olives

Cook chicken and garlic in oil in a large skillet over medium high heat 8 minutes or until chicken is done. Add tomatoes and next 3 ingred. Reduce heat and simmer, stirring often, a few minutes. Sprinkle with feta and olives, remove from heat. Cover and let stand 5 minutes.


Just Me

Crock Pot Rotisserie Chicken

1 whole chicken
Pam Olive Oil Spray
Lawry's Seasoned Salt
Aluminum foil

Clean chicken and spray all over with Pam Olive Oil Spray. Sprinkle a heavy amount of Lawry's Seasoned Salt all over the chicken. Spray inside of crockpot with Pam. DON'T put any water in the crockpot. Roll 3 or 4 "wads" of aluminum foil into 2-3" balls and put them in the bottom of the crockpot. The Chicken is going to rest on these. Put chicken breast side down in the crockpot on top of the foil balls. Cook on high (definitely not on low - won't be the same) 4-6 hours. A 3 pound chicken takes 4 hours.

klh6656

Crockpot Cream Cheese Chicken

(from Recipezaar - VERY rich but good)

2 envelopes dry ranch dressing mix
6 boneless skinless chicken breasts
12 oz. (at least) thinly sliced mushrooms
2 tbsp. butter
1 (14 1/2 oz.) can chicken broth
2 (10 1/2 oz) cans cream of mushroom soup
8 oz. cream cheese
2 cloves garlic, minced
S&P to taste

Mix together Ranch mix, chicken, mushrooms butter and broth in crock pot. Cook on high 5-6 hours. About 1 hour prior to serving mix in mushroom soup, cream cheese & garlic. Cook on high for 1 more hour. Season with S&P to taste and serve over rice or noodles. ***I don't see why some lite ingredients couldn't be used in this - healthy request soup, even if subbed for just one can of the real thing, lite cream cheese.

klh6656

Bourbon Chicken

2 lbs. boneless breasts cut into bite-size pieces (I like all chicken pounded first)
1-2 tbsp. olive oil
1 clove garlic, crushed
1/4 tsp. ginger
3/4 tsp. crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tbsp. ketchup
1 tbsp. cider vinegar
1/2 cup water
1/3 cup soy sauce

Heat oil in a large skillet. Add chicken pieces and cook until lightly browned, remove chicken. Add remaining ingredients, heating over med. heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 min. Serve over hot rice and sprinkle w/ crunch rice noodles (a good alternative to chow mein noodles, in a smaller can) if desired. I usually stir fry some veggies to go alongside.

klh6656

Tangy Chicken

1 large broiler fryer, cut into pieces (skin most of it to cut down on fat)
2 tbsp. butter/margarine
1/2 cup Heinz 57 sauce
1/2 cup water

Brown chicken well in butter/margarine. Combine 1/2 cup Heinz 57 with 1/2 cup water and pour over chicken. Cover and simmer 30-40 minutes until chicken is tender, basting occasionally. Remove cover last 10 min. of cooking time. Skim excess fat from sauce. Spoon sauce over chicken. Makes 4 servings (about 3/4 cup sauce). Mom served it with Wild Rice, pineapple and frozen japanese style vegetables that are probably no longer available but any veg. will do. :)

klh6656

Hot and Chunky Chicken

4 boneless chicken breasts
2 eggs - lightly beaten
3 cups crushed corn flakes
2 tbsp butter
4 tbsp sliced almonds
1 tbsp grated ginger
1 tbsp crushed red chili flakes
2 tbsp chopped cilantro
3 tbsp sesame seeds

Mango Chutney Sauce

1 Cup Mayo
1 tbsp sambal sauce
1 tbsp fresh lemon juice
1/2 cup mango chutney

Combine all ingredients for sauce and stir to blend. Refrigerate until ready to serve.

Preheat oven to 350. Beat eggs and dip breasts in egg and then dredge in corn flakes. Place butter in skillet over medium heat, add almonds, ginger, red chili flakes. cilantro and sesame seeds. Cook until it starts to sizzle. Reduce to low and place chicken on top. Cook 2 minutes, turn and cook for 2 minutes more. Then place in a baking dish and finish baking at 350 for 10 minutes or until done. Serve over cold sambal sauce.

This is my daughters very favorite recipe and I haven't cooked it in years and thought I would surprise her with it on her birthday later this month. The last time I purchased sambal sauce at a Fiesta store in Austin and it lasted through several recipes. Anyway, thanks much! And do try the recipe, I think you and your boys would love it! barb

jude

Creamy Ranch Mushroom Chicken (for the Crockpot)

2 - pkgs. ranch dressing mix
6 boneless skinless chicken breasts (whole or cut up)
12 ounces thinly sliced mushrooms (more if you want)
2 tablespoons butter
1 (14 1/2 ounce) can chicken broth
2 (10 1/2 ounce) cans condensed cream of mushroom soup
8 ounces cream cheese
2 garlic cloves, minced
salt
black pepper

Mix together dressing mix, chicken, mushrooms, butter, and chicken broth in crock pot. Cook on high 5-6 hours. About 1 hour prior to serving, mix mushroom soup, cream cheese, and garlic; add to crock pot. Cook on high for 1 more hour. Season with salt and pepper to taste, and serve over rice or noodles (we like egg noodles or linguine).

klh6656

Chicken Enchiladas
Jude

Boil your chicken pieces in chicken stock or boullion. Remove chicken and debone. Coursely chop chicken into bite sized pieces.

In a separate pot, take a little oil and add in some chopped onion, diced jalapeno. Stir it til the get sort of opaque and are are a little tender. You can also add some bell pepper at this point.

Add 1 can undiluted cream of chicken soup, can of rotel tomatoes and about a 1/2 a container of sour cream, plus some water. Stir it all up and heat. It should be the consistence of pretty thick soup. Salt and pepper to taste.

Spray a bit of Pam on your baking dish. Spread a thin layer of the soupy mixture to keep the tortillas from sticking to the bottom.. then a layer of corn tortillas. Now layer the chicken, more sauce and some cheese. I use monterrey jack. Queso blanco would work, too, but I haven't tried that yet. Add another layer of tortillas and repeat til you are out of stuff. Finish off the top layer with tortillas, some sauce and cheese. Bake at 350 til it's all hot and bubbly and the cheese is ever so slightly turning brown.

You can garnish with black olives, sour cream and chopped green onions if you like after it's baked.

Just Me

Zephyr's Secret Recipe

1 Chicken (Killed and plucked)
1 Jar of Salsa

Instructions:
Broil the chicken until it's screaming for help. Throw on the salsa. Serve.

Zephyr

Creamy Slow-cooker Chicken

Makes: 6 servings, Prep: 10 min. Cook: 4 hr. 15 min.

6 skinned and boned chicken breasts (about 2 1/2 lb.)
2 tsp. seasoned salt
1 tbsp. canola oil
1 (10 3/4 oz) can reduced-fat cream of mushroom soup
1 (8oz) package 1/3-less-fat cream cheese
1/2 cup dry white wine
1 (0.7 oz) envelope Italian dressing mix
1 (8 oz) package sliced fresh mushrooms

1. Sprinkle chicken with seasoned salt. Cook chicken, in batches, in hot oil in a large skillet over medium-high heat 2-3 minutes on each side or just until browned. Transfer chicken to a 5-qt. slow cooker, reserving drippings in skillet.

2. Add soup, cream cheese, white wine, and Italian dressing mix to hot drippings in skillet. Cook over medium heat, stirring constantly, 2-3 minutes or until cheese is melted and mixture is smooth.

3. Arrange mushrooms over chicken in slow cooker. Spoon soup mixture over mushrooms. Cover and cook on LOW 4 hours. Stir well before serving.

I used Good Seasons Italian All Natural Salad Dressing & Recipe Mix. And a bottle of Crane Lake Chardonnay which was a gift. I don't know if it is dry. Tastes good though.

I'm going to serve this with Uncle Ben's White and Wild rice, and a steamed mixture of broccoli, carrots and cauliflower.

Knotlazy

Chicken with Cornmeal Dumplings

...but it's more like pot pie.

Ingredients:

1/2 C all-purpose flour
1/2 tsp gound sage
12 oz skinless, boneless chicken breast halves
2 Tbsp cooking oil
2 C frozen mixed vegetables
1 14oz can reduced-sodium chicken broath
1/2 C milk
1 11.5 oz pkg refrigerated cornbread twists
1/2 C shredded Mexican cheese blend

Prep:

1. preheat oven to 450 deg F. In resealable bag, combine flour, sage, and 1/4 tsp each salt and pepper. Cut chicken in bite-size pieces. Add to bag: coat.

2. in skillet over medium-high heat stir and brown chicken in hot oil for 2 minutes. In collander, run cold water over vegetables. Add vegetables along with broth and milk to chicken. Bring to boiling; stir. Divide chicken-vegetable mixture among four small baking dishes. Separate cornbread strips; place four strips over chicken-vegetable mixture in each dish. Sprinkle with cheese. Bake 9 to 10 minutes. Serves 4.

FYI: I couldn't find the cornbread sticks at either HEB or WalMart so made with garlic breadsticks instead. VERY GOOD. Also, I put it all into a casserole dish and made it in one pan. Works fine. Just bake until breadsticks are good and brown.

baylorgradsmom

Chili's Chicken Enchilada Soup

1 tbsp. vegetable oil
1 lb. chicken breast fillets (approx. 3 fillets)
1/2 cup diced onions
1 clove minced garlic
4 cups chicken broth
1 cup masa harina (you can find this in the flour section)
3 cups water
1 cup enchilada sauce (I used canned)
16 oz. velveeta (this time I used the shredded and it was easier)
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cumin
Garnish - shredded cheddar cheese, tortilla strips/chips, pico de gallo

Add oil to large pot over medium heat. Add chicken breasts and brown for 4-5 minutes per side. Set chicken aside.

Add onions and garlic to pot and saute' over medium heat for about 2 minutes or until onions begin to become translucent. Add chicken broth.

Combine masa harina with 2 cups of water and whisk until blended. Add masa mixture to pot with onions, garlic, and broth.

Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.

Serve soup in bowls, and garnish with shredded cheddar cheese, chips, and pico de gallo. (I find the tortilla shreds like they use in restaurants in the bakery section of Kroger).

DiamondGirl

Dumplings

Boil a chicken until fully cooked. You can add veggies and seasonings to the water, but not too much, as you need to cook it down just a smidge.
Debone the chicken and return the bones and skin to the pot, and add just enough water to cover if needed.
Simmer for 1-2 hours to get all the good stuff out of them.
Drain bones and skin and veggies (if added), reserving the broth only. Keep at a simmer and add the chicken back into the pot.

Dumplings: 1 1/4 C flour
1 1/2 t baking powder
1/2 t salt
2 T butter (chilled and cut small)
1/2 C milk

Stir dry ingredients together, then cut butter into the flour mixture until it looks like coarse corn meal.
Stir in milk. Drop by spoonfuls into pot. Cook for 8 minutes.
I choose to have a floured counter and roll out the dumplings. I find that my family likes it better that way. Just use a pizza cutter to make small squares. I wouldn't roll out more than 1/4" thin. Same cook time.

Ninja Kat

Chicken or Turkey Puffs

4 chicken breast or Turkey Breast ..boiled and chopped
1 8 oz pkg cream cheese ..softened
dash of sage
1 pkg Pepperidge Farm stuffing mix ..crush until fine
1 C cream of chicken soup
1 soup can of milk
1 stick margarine, melted
2 cans crescent rolls

Mix poultry, sage and cream cheese together....form into 16 balls.

Wrap poultry in crescent rolls and seal (not looking pretty at this point).

Roll in the stuffing mix ..Bake at 375 until brown (30 min).

The soup and milk you mix together and use as gravy (if you desire).

Scarlett~NC