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| | From:  Genie· (Original Message) | Sent: 4/16/2008 3:33 AM |
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Reply
| | | From: Genie· | Sent: 4/16/2008 3:34 AM |
| Skillet Ground Chicken & Eggplant
1 pound ground chicken
1 small onion, chopped
1 small green pepper, chopped
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon chili powder
1 teaspoon salt, divided use
1/2 teaspoon pepper, divided use
1 tablespoon all-purpose flour
3/4 cup water
1 can (8 ounces) tomato sauce
1 eggplant (1 pound), cut in 1/2-inch slices
1 cup shredded monterey jack cheese
Heat 10-inch frypan over medium high temperature. Add chicken, onion and green pepper, stirring and cooking until chicken is brown and onion is clear, about 5 minutes.
Add basil, oregano, chili powder, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Sprinkle with flour; slowly stir in water, scraping pan drippings into mixture.
Add tomato sauce and stir well.
On eggplant slices, sprinkle remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper; arrange eggplant over ground chicken mixture. Reduce heat to low, cover and cook until eggplant is tender, about 10 minutes.
Sprinkle with cheese and cover until melted, about 2 minutes.
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Reply
| | | From: Genie· | Sent: 10/5/2008 9:39 PM |
Fried Garlic Chicken Balls - BettyGa | Ingredients: | | 2 lb | Ground chicken meat | | 1/2 ts | White pepper | | 1/2 ts | Salt | | 2 tb | Cornstarch | | 1 tb | Dark soy sauce | | 2 | Egg whites | | 1/2 ts | Freshly grated ginger | | 2 tb | Dry sherry | | 4 | Cloves garlic, crushed | | Coating: | | 1 c | Cornstarch | | 1 c | Water-chestnut flour | | 4 c | Peanut oil for deep frying |
Instructions:Mix the chicken with all of the seasonings and egg whites.
Mix it very well.
Form into balls about the size of large walnuts and set on waxed paper.
When all are formed, mix the cornstarch with the water-chestnut flour and roll each ball in this mixture.
Deep fry in several batches in 360 degree oil until the balls float and are golden brown in color, about 5 minutes.
Taste one to be sure they are done to your liking.
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Reply
| | | From: Genie· | Sent: 10/5/2008 9:40 PM |
Chicken Meat Loaf
2/3 c mustard
2 tsps salt
1 c pickle relish
1/4 tsp black pepper
1 1/2 c white bread crumbs
3 lbs ground chicken breast, skinless
2 whole eggs, slightly beaten
1 tbsp brown sugar
2 c onions, chopped
2 tbsps prepared mustard
Preheat oven to 350. Position a rack in the middle of the oven. In a
mixing bowl, combine 2/3 cup mustard, pickle relish, bread crumbs,
eggs, onions, salt, and pepper. Mix well. Add chicken and mix until
combined. Divide mixture between two 8 x 4 x 2" loaf pans, mounding
it slightly. Bake for 40 minutes, or until an instant-reading
thermometer inserted into the center of the loaf registers 185
degrees. In a small bowl, whisk together the remaining mustard and
brown sugar. Brush the mixture evenly over the top of the meat loaves
and bake until the topping is glazed, about five minutes. Let the
loaves rest on a rack for ten minutes before slicing.
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Reply
| | | From: Genie· | Sent: 10/5/2008 9:42 PM |
Sweet and Sour Chicken
1 lb Ground chicken
1 Egg, slightly beaten
1 Clove garlic, minced
1/2 ts Salt
1/4 ts Pepper
5 tb Flour, divided
3 tb Canola oil
1 cn Pineapple chunks in own juice (14 ounces)
1 Chicken bouillon cube
1 Green pepper, sliced into 1-1/2-inch pieces
2 tb Cornstarch
2 tb Sugar
1 ts Ground ginger
2 tb Soy sauce
1/4 c Vinegar
1. In a medium bowl, mix together the egg, garlic, salt and pepper. Add the ground chicken and 2 tablespoons of the flour. Sprinkle the remaining flour on a sheet of waxed paper.
2. Drop the chicken mixture by heaping teaspoons onto the floured waxed paper and roll in the flour to form balls.
3. Heat the canola oil in a nonstick frypan over high heat. Add the chicken balls and cook, turning, until brown, about 6 minutes. Remove the chicken balls and drain on paper towels. Drain the oil from the frypan, reserving 1 tablespoon.
4. Drain the juice from the pineapple into a measuring cup; add water to make 1 cup liquid. Add the bouillon cube to the pineapple juice and stir to dissolve.
5. Place the frypan over low heat; add the pineapple chunks and green peppers. Stir and cook for about 2 minutes. Combine the cornstarch, sugar and ginger in a small bowl; stir in the soy sauce and vinegar until smooth.
6. Add the pineapple juice and then the cornstarch mixture, stirring, and cook until clear and thickened, about 5 minutes.
7. Arrange the chicken balls over sauce and serve with hot cooked rice and crisp Chinese noodles. | | |
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Reply
| | | From: Genie· | Sent: 10/5/2008 9:42 PM |
| RIBBON CHICKEN LOAF
1 1/2 pounds ground chicken or turkey
1 cup dry bread crumbs
1 small onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme leaves
1/8 teaspoon pepper
1 egg, slightly beaten
1 (9 oz.) pkg. Green Giant Harvest Fresh Frozen Cut Broccoli, thawed & drained
8 oz. (2 cups) shredded Swiss cheese
Chopped fresh parsley, if desired
Heat oven to 350 degrees F. Grease 8x4 or 9x5-inch loaf pan.
In medium bowl, combine chicken, bread crumbs, onion, salt, garlic powder,
thyme, pepper and egg; mix well. Spoon half of chicken mixture into greased pan;
press lightly. Top with broccoli; sprinkle with half of cheese. Top with
remaining chicken mixture, pressing lightly.
Bake for 50 minutes.
Sprinkle with remaining cheese; bake an additional 10 minutes. Sprinkle with
parsley, if desired.
Makes 6 servings.
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Reply
| | | From: Genie· | Sent: 10/5/2008 9:43 PM |
| Chicken Patties
1 TB butter
1 green apple, finely chopped
1 small onion, finely chopped
Salt and ground black pepper
1 tsp. fennel seed
1-1/2 lb. ground chicken breast meat
1-1/2 tsp. poultry seasoning
1 tsp. ground allspice
1 tsp. sweet paprika
Extra virgin olive oil, (EVOO) for drizzling
Heat a small nonstick skillet over medium heat. Add butter and melt. Add
apples and onions and
season with a little salt, pepper and fennel seeds. Gently sauté the mixture
5 minutes to soften and
remove from heat and cool.
Heat a griddle pan or large nonstick skillet over medium high heat.
Place chicken in a bowl and season with salt and pepper, poultry seasoning,
allspice, paprika and a
healthy drizzle of extra virgin olive oil. Add in the apples, onions and
fennel and mix the well.
Divide meat into 6 patties.
Sauté patties 3 to 4 minutes on each side, or until done, and serve warm.
Yield: 6 servings.
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Reply
| | | From: Genie· | Sent: 10/5/2008 9:44 PM |
Spanikopita Burgers
4 Servings
1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan, plus some for drizzling
1 tablespoon unsalted butter
1 small red onion, 1/2 chopped and 1/2 thinly sliced
3 medium garlic cloves, 2 chopped and 1 crushed
One 10-ounce box frozen spinach, thawed
2 teaspoons dried oregano, lightly crushed in the palm
1 1/3 pounds ground chicken breast or ground turkey breast
1/4 pound crumbled feta cheese
1 tablespoon grill seasoning, such as Montreal Steak Seasoning by McCormick (a palmful)
1/4 seedless cucumber, thinly sliced, plus one 2-inch length of cucumber--peeled, trimmed and coarsely chopped
1 plum tomato, thinly sliced
1 cup coarsely chopped arugula
Hot pepper rings or pepperoncini(optional)
Juice of 1 lemon
Salt and freshly ground pepper
4 crusty rolls, split
1 cup plain yogurt, preferably Greek
2 whole roasted red peppers, drained
1/4 cup flat-leaf parsley (a generous handful)
10 to 12 pitted Calamata olives (a generous handful)
Chips of choice, for serving
1. Heat a large nonstick skillet over medium-low heat. Add the EVOO (1 turn of the pan) and the butter. When the butter melts, add the chopped red onion and chopped garlic and cook for 5 minutes. Transfer the onion and garlic to a large bowl to cool.
2. Wring the thawed spinach dry by twisting it in a clean kitchen towel over your sink. Break up the block of spinach as you add it to the cooled onion and garlic. Season with 1 teaspoon of the oregano (one-third palmful). Add the ground chicken and feta, then the grill seasoning and a healthy drizzle of EVOO. Mix it all together, then divide the mixture with the side of your hand into 4 equal sections. Form 4 patties, each 1 inch thick. In the same skillet, cook the patties over medium-high heat for 5 minutes on each side.
3. Combine the sliced cucumber and tomato with the sliced red onion, arugula and hot pepper rings. Dress with half of the lemon juice and EVOO to taste and season with salt and pepper; reserve.
4. Toast the rolls. Place the chopped cucumber in a food processor with the crushed garlic, yogurt, the remaining oregano and the remaining lemon juice. Add a little salt and process until smooth. Transfer to a small dish. Rinse out the bowl and return it to the base.
5. Place the roasted red peppers, parsley and olives in the food processor, season with salt and pepper and process to a paste. Remove the blade and reserve the paste in the processor bowl.
6. Slather the roll bottoms with the yogurt sauce. Place the cooked burgers on the sauce and top with the salad. Slather the roll tops with the red pepper-olive paste and serve with chips of your choice. | |
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Reply
| | | From: Genie· | Sent: 10/5/2008 9:45 PM |
Spinach-Artichoke Burgers
4 SERVINGS
1 pound ground chicken or turkey breast
Salt and freshly ground pepper
Zest of 1 lemon
A couple handfuls of freshly grated Parmigiano- Reggiano cheese
2 garlic cloves, 1 finely chopped and 1 peeled
One 10-ounce package frozen chopped spinach, thawed and wrung dry in a kitchen towel
1 tablespoon fresh thyme
Extra-virgin olive oil (EVOO), for liberal drizzling
4 thick-cut slices of crusty bread
Four 1/2-inch-thick slices of ripe beefsteak tomato
One 14-ounce can artichoke hearts in water, drained and thinly sliced
8 thin slices of provolone cheese
1. Preheat a grill, grill pan or large nonstick skillet to medium-high. If using a grill pan or skillet, preheat the broiler.
2. Place the ground chicken in a medium bowl and season with salt and pepper. Add the lemon zest, Parmigiano-Reggiano, finely chopped garlic, spinach, thyme and a drizzle of EVOO, about 2 tablespoons, and combine. Form into 4 patties and cook the burgers until firm and cooked through, about 6 minutes on each side.
3. If cooking the patties on a grill, place the bread alongside the patties, grill on both sides and remove. If using a grill pan or skillet, broil the bread on both sides until toasted. Rub the toasted bread with the remaining garlic. Place the bread on plates and top with a slice of tomato, then season the tomatoes with salt and pepper.
4. In the last 2 minutes of the burgers' cooking time, divide the sliced artichokes evenly among the burgers, then cover each with 2 slices of provolone. If cooking on the grill, drop the lid to melt the cheese. If cooking on the stovetop, tent your grill pan or skillet with aluminum foil. Place a burger on top of each of the tomato slices and serve immediately. | |
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