I'll Share My Recipe if you Share Yours May 1

14 years ago

Did you actually sleep right through the night Luckygardnr?

I don't see your post this morning. I hope you did!

This is a recipe that's just so simple not to try. I would make it on the stove-top the first time, instead of the slow-cooker.

Easy Coca-Cola Chicken (Recipe Lion)

1 large fryer, cut up, or 4 chicken breasts, cut in half

1/2 teaspoon garlic powder

1 cup ketchup

1 cup Coca-Cola (not diet)

1 tablespoon Worcestershire sauce

Wash chicken and dry thoroughly. Season with garlic powder, salt, and pepper.

Place in a large frying pan. Combine all other ingredients and pour over chicken. Simmer, covered, for 55-60 minutes. Turn one time. Serve with rice.

Can also be prepared in the Crock-Pot. Place chicken in the Crock-Pot and pour marinade over the top. Cook on low for 6-8 hours.

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Comments (5)

luckygardnr
14 years ago
Thanks for starting this today, Jasdip! My computer seems to be toast today. Not responding to anything. I'm using DH's puter now but don't have access to my recipe files. Hopefully I haven't already posted this one.

Brie and Apple Chicken Breasts

Ingredients

4 skinless, boneless chicken breast halves
1 -2 tablespoons flour
1 small apple cored and thinly sliced
4 slices Brie cheese
4 tablespoon butter
2 cups apple cider
1/2 teaspoon each salt and freshly ground black pepper
2 cups chicken broth

Instructions for Brie and Apple Chicken Breasts

Preheat the oven to 450F. Warm 1 tablespoon butter in a large, non-stick sautÃÂ© pan over medium-high heat. Add the apples and saute until softened. Set the sautÃÂ© pan aside because you will need it again. Tuck a slice of Brie and several slices of apple into the pocket on the underside of the chicken breasts between the breast and the tenderloin.

Season the chicken with salt and pepper. Pat a little flour onto both sides of each chicken breast.

In the sautÃÂ© pan, warm 1 tablespoon butter over high heat. When the butter foams add the chicken breasts and brown them on both sides. Transfer the chicken to a sheet pan, stuffed-side-down, and put it into the oven for 12 to 14 minutes. While the chicken is cooking, make the sauce. Pour the cider and broth into the sautÃÂ© pan and boil it over high heat until reduced to about 1 1/2 cups. Swirl in the remaining 2 tablespoons of butter. Season to taste with salt and pepper. To serve, divide the chicken among 4 plates and pour a little sauce over each.
patti43
14 years ago
Luckygardnr, hope you get your computer working again. It's so frustrating!!

Since it looks like chicken day, here's one of our tried and true favorites. It's fast and easy.

Chicken in Sherry Cream Sauce

Olive oil (a few Tbsp.)
1 small onion, chopped
2-3 cloves garlic, minced
1/2 tsp. dried thyme
1 whole chicken breast, cut into small pieces
1/2 lb. fresh mushrooms, sliced
1/3 c. sherry
1/2 c. heavy cream
Salt and pepper

In a large skillet over medium heat, warm oil; add onions, garlic and thyme and saute a few minutes. Add chicken and stir 5 minutes or so, until no longer pink. Add mushrooms and sherry. Simmer about 5 minutes; pour in cream and cook until mushrooms are soft and cream has thickened a little. Season to taste. Serve over pasta or rice.
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Let's keep this thread going. We enjoy Lidia's Family Table/ Italian-American shows. She featured an easy recipe using chicken breasts, capers, red wine vinegar. She said it could be made using pork chops. This appealed to hubby so he made it for dinner one nite this week, using boneless pork chops. It's a delicious sauce. Skillet Chicken Breasts Aglio e Olio source: Lidia's Italy 6 chicken breast halves, skinless and boneless, about 2 pounds (we used boneless pork chops) 3/4 teaspoon salt, plus more as needed 1/2 cup flour, for dredging the chicken 1/4 cup extra-virgin olive oil 2 tablespoons butter 8 garlic cloves, sliced 1/4 teaspoon red pepper flakes 3 tablespoons capers, drained 2 tablespoons red wine vinegar 1 cup vegetable broth 3 tablespoons Italian parsley, freshly chopped 1 tablespoon bread crumbs Trim the chicken breast halves of all bits fat, skin or connective tissue with a paring knife. Do not cut off the tenders-the small loose flap of muscle on the underside of each half-but flatten them firmly against the larger piece, to form a neat oval. Sprinkle both sides of the breasts with salt, using about 1/2 teaspoon in all. Spread the flour on a piece wax paper and press and toss each breast to coat lightly on all surfaces; shake off excess. Heat 2 tablespoons of the oil and all the butter in the pan over medium heat. When the butter is almost completely melted, lay the breasts in the pan, with space between them. Let them cook in place, without moving them, until they're sizzling. After 2 minutes or so, lift the first breast you put in the pan and check the underside. You want it to be lightly tinged with brown (not merely pale, but not brown all over either). Cook longer if needed, and then turn all the breasts over when they've just begun to color. Quickly scatter all the garlic slices into the spaces between the chicken, turn the heat up slightly, shake the pan and stir the slices around in the hot fat so they separate. After a minute or a bit more, when the garlic has begun to sizzle, sprinkle the red pepper flakes in a hot spot; toast for a minute; then spill the capers in several hot spots around the pan. Give the skillet a few good shakes to distribute the seasonings and run the hot juices all around the breasts. Raise the heat another notch: when everything's sizzling hard, pour the red wine vinegar into the open spaces and shake the pan to spread it. Let the vinegar sizzle and reduce for a 1/2 minute or so, then pour in the broth. Cook at full blast now, quickly bringing the liquid to a boil. As it cooks, drizzle the remaining two tablespoons of oil all around the pan and sprinkle on another 1/4 teaspoon of salt. Let the sauce bubble and reduce for a couple of minutes, shaking the skillet frequently, then sprinkle the bread crumbs into the sauce (not on the chicken) and stir and shake to mix it in. Within a minute or two, the crumbs will thicken the sauce visibly; cook, shaking the skillet, until it has the consistency you like. Turn off the heat, scatter the parsley over everything-and shake the skillet again. Serve immediately.
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Thanks Luckygardnr, we should eat more stir-fry and I don't think about it for some reason. It's so quick and easy! Glenda, I hope you read this today. Since you posted about your ladies' luncheon (pot luck) and the mac and cheese with cottage cheese, I've been thinking about it. I'm not crazy about regular mac and cheese, but that sounded not so--well--cheesy. Does this sound like what you had? DELUXE MACARONI AND CHEESE 2 cups (16 ounces) 4% cottage cheese 1 cup (8 ounces) sour cream 1 egg, lightly beaten 3/4 teaspoon salt Garlic salt and pepper to taste 2 cups (8 ounces) shredded sharp cheddar cheese 1 package (7 ounces) elbow macaroni, cooked and drained Paprika, optional In a large bowl, combine cottage cheese, sour cream, egg, salt, garlic salt and pepper. Add cheddar; mix well. Add macaroni and stir until coated. Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350 for 25-30 minutes or until heated through. Sprinkle with paprika if desired. Yield: 8-10 servings.
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nodakgal
14 years ago
Dreamsicle Bundt Cake
Remember the ice cream novelties we used to get at the corner store? Well, this creamy orange treat reminds me of my favorite taste from those days.

Serves: 10

Preparation Time: 8 hr
Ingredients

2 packages (4-servings each) orange-flavored gelatin
3 cups boiling water
1 quart orange sherbet
1 cup (1/2 pint) heavy cream

Instructions

Place the gelatin in a large bowl and add the boiling water; stir until the gelatin is dissolved. Stir in the sherbet until it melts into the gelatin mixture; set aside.

In a medium-sized bowl, whip the heavy cream with an electric beater for 7 to 10 minutes, until light and fluffy. Fold the whipped cream into the sherbet mixture and pour into a 10-inch Bundt pan. Refrigerate overnight to set. When ready to serve, remove from the pan and cut into 1-inch slices.
glenda_al
14 years ago
Tried and true recipe I got from Food Network and revised it to suit me.

Sandra Lee's Gnocchi gargonzola chicken **This is my changed rendition
1 pound potato gnocchi
1 pkg Knorr's three cheese sauce mix
2 cups milk
3 garlic cloves jarred crushed not minced
6 ounces Gorgonzola crumbles
1 store-bought roasted chicken (approximately 2 pounds), shredded
2 tablespoons chopped fresh parsley leaves

To a large pot of boiling salted water, add gnocchi and cook for 3 to 4 minutes or until they float to the surface. Drain and return to pot; cover to keep warm.
In a medium saucepan, over medium-high heat, whisk together white sauce mix and milk. Bring to a boil stirring constantly. Reduce heat to simmer and add minced garlic and Gorgonzola crumbles. Continue to simmer, stirring occasionally for 2 to 3 minutes as sauce thickens; remove from heat.

Add shredded chicken to gnocchi. Pour sauce over warm gnocchi and chicken, and toss to combine. Serve warm and garnish with chopped fresh parsley.
glenda_al
14 years ago
I've been using equal amts of cola and ketchup as a bbq sauce for over 20 years.

I'll Share My Recipe if you Share Yours May 1

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luckygardnr

patti43

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