Daily Cooking Recipes Let Me Make Cooking Easy

April 9, 2014

Chicken, Rice & Broccoli Meal

Filed under: Chicken,Cooking Recipes,Rice,Staff Favorites — Tags: , , , , , , , — Chef @ 6:00 pm

 

Chicken, Rice & Broccoli Meal

Florence
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main
Cuisine American
Servings 8

Ingredients
  

  • 6 skinless boneless chicken breast cut in to 2" pieces
  • 1/2 to 3/4 teaspoon Lemon Pepper Seasoning
  • 1 10.75 ounce can Condensed Cream of Chicken Soup
  • 4 1/2 cups water
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 2 cups uncooked instant brown rice
  • 2 cups fresh broccoli

Instructions
 

  • Preheat oven to 375°F
  • Grease 13x9 pan.
  • Cut Chicken and put in pan. Sprinkle Lemon Pepper seasoning over chicken and bake for 30 minutes.
  • Stir the soup, water, paprika, rice and black pepper in the sauce pan and heat to a boil. Cook for 10 to 15 minutes or until rice is tender.
  • Steam Broccoli for 5 minutes in boil water.

 

March 10, 2014

Afghan Chicken

Filed under: Chicken,Cooking Recipes,Meats — Tags: , , , , , , — Chef @ 8:33 am

This dish tenderizes, moistens, and extracts flavor from a long slow marinate in a garlic yogurt, so you wind up with a skinless grilled chicken that is as yummy as it is good for you.

We suggest you serve this with an Arab flat-bread or soft pita and fresh yogurt.

Afghan Chicken

Florence
Print Recipe

Ingredients
  

  • 2 large clov garlic
  • 1/2 teaspoon salt
  • 2 cups plain whole-milk yogurt
  • 4 tablespoons juice and pulp of 1 large lemon
  • 1/2 teaspoon cracked black pepper
  • 2 large whol chicken breasts -- about 2 pounds

Instructions
 

  • Mix garlic and salt into a paste.
  • Stir in the yogurt, lemon and pepper.
  • Skin the chicken breasts. Remove all extra fat and split into halves.
  • Make the halves lay flat by bending backwards to separate the bones.
  • Coat each half with the yogurt mixture.
  • Cover the bowl tightly and place in refrigerator to marinate for at least 12 hours, no longer then 36 hours.
  • Turn the pieces over about half-way through marinating.
  • When you are ready to cook, remove the breasts from the marinade and wipe off most of the yogurt. Leave a thin film on each piece.
  • Grill about 6 inches above the heat for about 6 to 8 minutes a side. ( or until completely cooked. )
  • Serve while still hot.

Crispy Chicken from the Freezer

Filed under: Chicken,Cooking Recipes,Quick and Easy - Freeze and Reheat — Tags: , , , , , — Chef @ 8:00 am

Always good to make things in advance and have dinner ready in the freezer so you can just thaw it out and pop it in the oven.  I always omit the Worcestershire Sauce, because I am allergic to fish and it has anchovies in it.

 

Crispy Chicken from the Freezer

Crispy Chicken from the Freezer

Florence
Print Recipe Pin Recipe
Course Entree
Cuisine American

Ingredients
  

  • 2 1/2 lbs fryer chicken cut up
  • 3/4 C sour cream
  • 1 T lemon juice
  • 1 t Worcestershire sauce
  • 1 t celery salt
  • 1 t salt
  • 1/8 t pepper
  • 1/2 t paprika
  • 2 cloves garlic chopped fine
  • 1 C dry bread crumbs
  • Aluminum foil

Instructions
 

  • Combine sour cream and lemon juice in a small bowl.
  • Stir in Worcestershire sauce until completely blended.
  • Add the celery salt, salt, pepper, paprika and garlic and mix well.
  • Place bread crumbs in a shallow bowl or on a plate.
  • Preheat oven to 350 degrees.
  • Spray a large baking pan with a non stick cooking spray.
  • Dip chicken pieces into the sour cream mixture.
  • Roll in the bread crumbs.
  • Place in a single layer in the baking pan.
  • Bake 50 minutes or until chicken is tender and brown.
  • Let chicken cool before removing from pan.
  • Once the chicken has cooled wrap each piece in aluminum foil.
  • Freeze for up to 2 months.
  • Reheat by preheating oven to 450 degrees.
  • Place each piece of chicken still in the aluminum foil on a cookie sheet.
  • Bake 35 minutes.
  • Unwrap from aluminum foil and place back in the oven.
  • Continue baking 10 minutes or until crisp.

 

March 7, 2014

Chicken Bowls

Filed under: Chicken,Cooking Recipes,Quick and Easy - Freeze and Reheat — Tags: , , , , , , , , — Chef @ 8:00 am

 

Chicken Bowls

Chicken Bowls

Florence
Print Recipe Pin Recipe
Course Entree
Cuisine American

Ingredients
  

  • 1 whole chicken
  • 2 celery stalks chopped
  • 1 medium onion chopped
  • 1 Tbsp parsley
  • 1 bay leaf
  • 2 tsp salt
  • 8 Cups water
  • 1 10 oz pkg frozen baby carrots, partially thawed
  • 1 10 oz pkg frozen peas, partially thawed
  • 1 6 oz can mushrooms, drained
  • 1 Cup light cream
  • 1/4 tsp nutmeg
  • 1/4 tsp celery salt
  • 1/8 tsp pepper
  • 1/2 Cup all purpose flour
  • 1 pkg 2 included refrigerated pie crust
  • 4 foil pans 5X1 in

Instructions
 

  • Place the water in a large pot over high heat and add chicken,celery, onion, parsley, bay leaf and salt and bring to boil. Reduce heat to low and simmer covered for 2 hours. Allow chicken to cool in the broth and remove when completely cooled. Remove chicken from bones. Strain broth and keep 5 Cups. Put chicken, carrots, peas and mushrooms together in a large mixing bowl and mix together. Place 4 Cups of reserved liquid in sauce pan and add cream, nutmeg, celery salt and pepper and bring to a boil. In small mixing bowl combine remain Cup of reserved broth and flour and whisk until mixture is smooth. Pour mixture in to boiling sauce pan and reduce heat to low and summer for 2 to 3 minutes. Pour over chicken mixture and cool completely.
  • Flour a flat surface and roll out pie crust. Divide in to two even parts. Place 1/2 of the crust into the bottom a foil pan. Fill with chicken mixture. Cover with the remaining crust. Pinch to seal all the way around.
  • Wrap in freezer paper.
  • Freeze for up to 3 months.
  • To bake preheat oven to 450 degrees.
  • Unwrap each bowl and place on a cookie sheet.
  • Cut a slit in the top of each to vent the steam.
  • Bake 40 minutes or until crust is golden brown.

 

March 5, 2014

How To Make Simple and Delicious Turkey

Filed under: Meats,Turkey — Tags: , , , , — Chef @ 6:15 am

 

How To Make Simple and Delicious Turkey

How To Make Simple and Delicious Turkey

Florence
A 12-15 lb turkey will feed approximately 10-12 people. If you like to cook a larger turkey, adjust the ingredients accordingly.
Print Recipe Pin Recipe
Course Entree
Cuisine American
Servings 10 -12

Ingredients
  

  • 12 lb Turkey will feed something like 10 people
  • A roasting bag
  • 1/2 tsp coarse sea salty
  • 1/2 tsp fresh ground scatter
  • 1/4 cup organic shallots lightly chopped
  • 1/4 cup organic carrots lightly chopped
  • 1/4 cup organic celery lightly chopped
  • 3 greater cloves garlic lightly chopped
  • 2 tsp of honey

Instructions
 

  • Preheat the oven to 325°.
  • In a large bowl mix your chopped shallots, carrots, celery, and garlic.
  • Rub the Turkey inside and out cold with salted and infuse.
  • Tuck the wings under the turkey and place the turkey in the oven roasting bag. Place your vegetable mixture around the turkey and add two teaspoons of honey into the mix.
  • Fold the top of the bag around the turkey, place breast up, into your roasting pan.
  • Bake turkey for 3 to 3 1/2 hours hours.
  • Use a meat thermometer to check the temperature by placing it in the thickest part of the strut (but not stirring the bone). The temperature should be 165° to 170°.
  • After it has reached the desired temperture, carefully remove the turkey from the bag.
  • Raise the oven to 450° and bake the turkey for 30 minutes longer.
  • This will make the turkey a golden brown color.
  • If it's not, leave it on for another 10-15 minutes.
  • Carefully remove the Turkey from the oven and cut and serve.

 

February 17, 2014

Chicken Sandwich

Filed under: Chicken,Cooking Recipes,Sandwiches — Tags: , , , , , , — Chef @ 8:00 am

Chicken Luncheon Sandwich

Florence
Print Recipe
Course Sandwich
Cuisine American

Ingredients
  

  • 1 2/3 cups chopped cooked chicken
  • 1 1/8 cups shredded cheddar cheese
  • 1/2 cup finely chopped celery
  • 1/4 cup green bell pepper
  • 1 1/8 green onion -- chopped
  • 1 1/8 tablespoons chopped pimiento
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • salt & pepper
  • rolls and/or bread

Instructions
 

  • Combine chicken, cheese, celery, bell pepper, onion, pimiento, mayonnaise and yogurt, dash of salt and pepper.
  • Mix all ingredients together well.
  • Chill and serve on rolls or bread.
  • Refrigerate unused portion.

March 10, 2010

Chicken Marsala

Filed under: Chicken — Tags: , , , , — Chef @ 9:53 am

 

Chicken Marsala

Florence
Print Recipe Pin Recipe
Course Entree
Cuisine American
Servings 4

Ingredients
  

  • 1/4 cup all-purpose flour for coating
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 4 skinless boneless chicken breast halves - pounded 1/4 inch thick
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 1 cup sliced mushrooms
  • 1/2 cup Marsala wine
  • 1/4 cup cooking sherry omit & use 3/4 cup Marsala wine

Instructions
 

  • In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
  • In a large skillet, melt butter in oil over medium heat.
  • Place chicken in the pan, and lightly brown.
  • Turn over chicken pieces, and add mushrooms.
  • Pour in wine and sherry.
  • Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

February 15, 2010

Marinated Chicken Thighs

Filed under: Chicken,Cooking Recipes,Sauce — Tags: , , , , , , , , , — Chef @ 8:00 am

Marinated Jerk Chicken Thighs

Florence
Print Recipe
Course Meats
Cuisine American

Ingredients
  

  • 1/4 cup dry red wine
  • 1 medium jalapeno -- seeded and minced
  • 2 tablespoons green onion -- minced
  • 2 teaspoons vegetable oil
  • 1 teaspoon ground allspice
  • 1 1/2 teaspoons ground coriander
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 8 skinless chicken thighs
  • 1/4 teaspoon salt
  • 1/8 freshly ground black pepper

Instructions
 

  • Combine wine, jalapeno, green onion, oil, allspice, coriander, cayenne, cinnamon and nutmeg.
  • Place chicken in a bowl and add the marinade and marinate overnight in refrigerator.
  • Place chicken in baking pan.
  • Sprinkle with salt and pepper.
  • Preheat oven to 375 degrees.
  • Bake 45 minutes, or until chicken is completely cooked.

February 14, 2010

Marinated Lemon Chicken

Filed under: Chicken,Cooking Recipes,Sauce — Tags: , , , , , , , , — Chef @ 8:00 am

Marinated Lemon Chicken

Florence
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8

Ingredients
  

  • 2 cups Greek virgin olive oil
  • 8 large boneless/skinless chicken breasts
  • 6 garlic cloves -- minced
  • 2 lemons -- juiced
  • 2 tablespoons fresh oregano -- finely chopped
  • 1/8 teaspoon pepper

Instructions
 

  • Combined oil garlic, lemons, oregano and pepper.
  • Place chicken in skillet and pour mixture over chicken.
  • Put refrigerate for 24 hours.
  • Charbroil the chicken for 6 to 7 minutes on each side, or until it is done

February 12, 2010

Quick Chicken Noodle Soup

Filed under: Chicken,Cooking Recipes,Soups & Stews — Tags: , , , , , , , , — Chef @ 8:00 am

Quick Chicken Noodle Soup

Florence
Print Recipe
Course Soup
Cuisine American

Ingredients
  

  • 12 Cups Water
  • 3 Tablespoons Chicken Flavor Bouillon
  • 2 Cups uncooked Pasta

Instructions
 

  • Combine all ingredients in stock pot and bring to boil.
  • Cook until pasta is tender.
  • Server Hot.

 

January 13, 2010

Macaroni & Chicken Casserole

Filed under: Chicken,Cooking Recipes,Main Dishes — Tags: , , , , — Chef @ 8:00 am

 

Macaroni & Chicken Casserole

Florence
Print Recipe

Ingredients
  

  • 3 pound chicken
  • 2 cups uncooked macaroni
  • 2 1/2 cups milk
  • 2 cans cream of mushroom soup
  • 8 oz. cream cheese
  • 1 can french fried onion rings

Instructions
 

  • Cook and bone chicken
  • Place chicken in bottom of 13 x 9 inch pan
  • Pour uncooked macaroni over chicken
  • Pour milk over macaroni
  • Spread soup over mixture
  • Cut cream cheese into small pieces and lay over soup
  • Cover and place in refrigerator overnight or at least 8 to 10 hours
  • One hour before baking, take out of refrigerator and let set
  • Heat oven to 350 degrees and bake for 50 minutes uncovered
  • Cover with onion rings and bake for 5 to 10 minutes more

January 12, 2010

Barbequed Shrimp And Chicken

Filed under: Chicken,Cooking Recipes,Seafood — Tags: , , , , , , — Chef @ 8:00 am

 

Barbequed Shrimp And Chicken

Florence
Print Recipe
Course BBQ
Cuisine American

Ingredients
  

  • 1 teaspoon minced garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/4 cup melted butter
  • 1/2 pound medium shrimp
  • 1 pound boneless chicken breast

Instructions
 

  • Peel shrimp and cut chicken into 1 inch cubes
  • Combine all ingredients except meats.
  • Marinate shrimp and chicken while preparing grill
  • Put shrimp and chicken onto separate skewers..
  • Cook about 5 inches above hot coals, allowing 5 minutes for shrimp and 10 to 15 minutes for chicken.
  • Turn once or twice while cooking and baste often with remaining marinade.
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