Thanks for all your hard work Karen! Can't wait to read it in its entirety. Jodi-

This is an interesting thread. My favorite kitchens items are large Pyrex measuring cups (4 and 8 cup size)to use as mixing bowels---you have a handle to steady them. Next is the APPLE CORER that cuts the apple into 8 wedges and the center core is separate. These can be bought at the grocery store or Target. Next is a flexible little nozzle you screw onto the end of your kitchen faucet. You can turn it in many angles to direct the water to different areas of your sink. Much handier than pulling out the sprayer. I don't know where my daughter bought it. HD bought one of those onion choppers but the many little square holes are hard to clean. The onion sticks to it--takes longer to clean than to chop the old fashion way.

Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Sep 20, 10 at 20:31 Do you have a T+T recipe that uses mustard? Any style of mustard is fine. That's our focus that Rosewitch picked for the next two weeks. Put on your thinking caps, flavored mustards, dry mustard, honey mustard, dijon, plain, it doesn't matter. This cookalong will run until Oct.3, 2010. Nancy Here is a link that might be useful: Cookalong #34 - Chocolate Follow-Up Postings: o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Mon, Sep 20, 10 at 20:43 Link to all the Cookalongs. Here is a link that might be useful: Link to all the Cookalongs o Cookalong #35 Mustard clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Mon, Sep 20, 10 at 20:54 Mustard is not the star of this dish but it is important. **Roasted Butternut Squash Salad with Warm Cider Vinaigrette** 2008, Barefoot Contessa Back to Basics, All Rights Reserved Prep Time:15 min Inactive Prep Time:-- Cook Time:28 min Level:Easy Serves:4 servings Ingredients * 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced * Good olive oil * 1 tablespoon pure maple syrup * Kosher salt and freshly ground black pepper * 3 tablespoons dried cranberries * 3/4 cup apple cider or apple juice * 2 tablespoons cider vinegar * 2 tablespoons minced shallots * 2 teaspoons Dijon mustard * 4 ounces baby arugula, washed and spun dry * 1/2 cup walnuts halves, toasted * 3/4 cup freshly grated Parmesan Directions Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Mon, Sep 20, 10 at 20:58 Oh no!!!! Don't stop the chocolate yet!! Mustard.... How about mustard coated saddle of lamb? One saddle cut lamb roast. Dijon mustard to coat 5 or 6 cloves of garlic, either crushed or finely chopped 2 cups home made toasted unseasoned bread crumbs 2 T dry chopped parsley ( dry mixes better with the crumbs than fresh) 2 teaspoons of dry oregano Mix seasonings with the crumbs Salt and pepper. Bring the meat to room temp...pat dry with paper towels and sprinkle with salt and pepper. Smear it with the garlic and with prepared Grey Poupon mustard ( or any other good Dijon mustard) and press the seasoned crumbs into the mustard to coat well. Place on a shallow baking oan and roast in a preheated 375 oven until done to your liking. Sorry, I can't give a time because it depends on the size of the roast and how done you like it. For a 4 or 5 pound roast cooked medium rare 40 minutes is about right. Remember a saddle roast has a lot of bone and cooks more rapdcly than a boneless leg. Linda C o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, Sep 20, 10 at 21:17 Oooh....mustard is a tough one! I am up to the challenge, tho! Shrimp Dijon 12 oz frozen, cooked, tail on shrimp, thawed 3T butter 1-1/2 c sliced fresh mushrooms 1/4c finely chopped onion 1 T flour 3/4 c chicken broth 1/4 c dry white wine 1 T Dijon mustard 1 tsp dried tarragon 1/4 tsp paprika 1/4tsp black pepper 1/4 c heavy cream In large skillet melt butter, add mushrooms and onion, saut� until tender. Stir in flour, add broth and wine, stirring frequently. Stir in mustard and seasonings. Cook until mixture thickens and is bubbly. Reduce heat and stir in cream and shrimp. Cover and cook 2 minutes more or until heated through. Serve over rice. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Wild Rice Potato Rosti 1/2c wild rice, cooked 2lb potatoes, cooked and peeled 3T walnut oil 1tsp yellow mustard seeds 1 onion coarsely grated and drained 2T fresh thyme Salt & pepper Coarsely grate cooked potatoes into large bowl. Add cooked rice. Heat 2T oil in large non-stick frying pan. Add mustard seeds, when seeds begin to "pop" add onion, cook gently for 5 minutes or until soft. Add onions to potatoes & rice, add thyme and mix thoroughly. Season with salt & pepper. Heat remaining oil in pan. Add potato mixture, press down well and cook for about 10 minutes or until golden on bottom. Cove pan with plate and flip over, slide rosti back into frying pan and cook other side 10 minutes more, or until golden. Cut in wedges and serve. Linda o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Mon, Sep 20, 10 at 21:27 I love sauces and gravy so I'll share these two faves of mine. I double the sauce for Weed's recipe. Love to pour some over couscous that I usally make with it. Pork Tenderloin with Dijon Cream (Weed) Serves: 2 1# pork tenderloin, cut into 2" slices Seasoned flour 2 Tbl. butter, divided 2 tsp. canola or olive oil 2 green onions, thinly sliced (coin shape), white and green parts separated 1/3 cup white wine or dry vermouth 1/2 cup heavy cream 1 tsp. Dijon mustard (or more to taste) salt and pepper to taste Preheat oven to low, about 170 degrees F Lightly pound pork medallions to 1" thick. Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat. Dredge pork in seasoned flour. Add pork slices all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.) Add the remaining 1 tablespoon butter to pan. Add white part of onion, saute for 1 minute. Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons. Add cream, simmer 2 - 3 minutes until thickened.* Stir in Dijon, add salt and pepper to taste. Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion. *If sauce ends up too thick for your liking, add a little water or milk, but no more than 1/4 cup. You can double the sauce ingredients so there is enough to pour over rice. MQ's Steak Diane for Two (Mqmoi) Mark Bittman, New York Times 2 6-ounce beef fillets, cut from the tenderloin (filet mignon), preferably not too lean Salt and pepper 1 tablespoon extra virgin olive oil 2 tablespoons butter 1 tablespoon minced shallot or onion 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce, or to taste (I added 1/2 t. extra because dh likes it) � cup heavy cream or half-and-half Lemon juice to taste, optional Chopped fresh chives or parsley leaves for garnish. 1. Flatten fillets a bit with the palm of your hand, the back of a skillet or a small mallet; they should be about 1 inch thick. Sprinkle with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, combine oil and tablespoon of butter over medium-high heat. When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter. 2. Wipe pan clean with towel; add remaining butter over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning. 3. Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking, just 1 or 2 minutes a side for medium-rare. Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve. David o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by rosewitch (My Page) on Mon, Sep 20, 10 at 21:40 Wow; lots of lovely ideas already! And David the two you added are similar to the one recipe I use the most. Looks like mixing mustard with cream is something lots of cooks do! I can't remember where I found this recipe. I think it may have been in one of the magazines I used to subscribe to years ago. I have been making it for at least 30 years! I wrote it down on a 4x6 recipe card and the card has bent corners but I still pull it out of my recipe box when I want to make this dish. Chicken with Mustard and Cream 2 chicken breasts-whole, skinned and boned 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 1 Tablespoon olive oil 2 Tablespoons butter 2 Tablespoons chopped green onions 1 cup mushrooms, thickly sliced 1/3 cup dry white wine 1/2 cup heavy cream 2 to 3 teaspoons Dijon mustard 2 Tablespoons chopped parsley Cut chicken breasts into 4 halves. Sprinkle with salt and pepper. Saute chicken in butter and oil in a large skillet, shaking pan to prevent sticking until lightly golden, about 6 minutes. Turn, lower heat and saute until chicken is just tender, about 4 minutes longer. Chicken should feel springy with no pink remaining. Cover and cook 2 minutes longer to steam. Remove chicken from pan, cover and keep warm. Pour fat from skillet into a cup. Return 2 Tablespoons to the skillet. Saute shallots about 30 seconds. Add the mushrooms and cook and stir until golden. Add wine, bring to a boil and cook until syrupy. Add cream and any juices from the chicken. Cook until slightly thickened. Stir in mustard, taste and add seasonings if needed. Add parsley. Pour sauce over chicken and serve. I am copying and pasting all of the others. Kat o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Tue, Sep 21, 10 at 7:09 Here are a couple of our favs. Alexa ******************************************************* MUSTARD CHICKEN AND ORZO CASSEROLE WITH DILL AND CAPERS Active time: 45 min Start to finish: 1 3/4 hr 3 cups chicken broth 1 3/4 lb skinless boneless chicken breast halves 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 3/4 cup heavy cream 2 tablespoons Dijon mustard 2 tablespoons coarse-grain mustard 3 tablespoons drained bottled capers, rinsed 1/2 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon freshly grated nutmeg 1/4 to 1/2 cup chopped fresh dill 1/4 cup sour cream 6 celery ribs, cut diagonally into 1/4-inch-thick slices 1 cup orzo (rice-shaped pasta) Special equipment: a 2 1/2- to 3-quart flameproof gratin dish or shallow casserole dish (1 1/2 to 2 inches deep; not glass) Bring broth to a simmer in a 4-quart heavy saucepan over moderate heat. Add chicken and simmer very gently, turning once, 6 minutes total. Remove pan from heat and cover, then let stand until chicken is just cooked through, about 15 minutes. Transfer chicken to a plate to cool and keep broth warm, partially covered. Melt butter in a 2- to 3-quart heavy saucepan over low heat, then add flour and cook roux, stirring, 3 minutes. Add warm broth all at once, whisking, and simmer gently, whisking occasionally, 10 minutes. Whisk in cream and simmer, whisking occasionally, 5 minutes. Remove from heat and stir in mustards, capers, salt, pepper, nutmeg, and dill (to taste). Transfer 1/2 cup sauce to a small bowl and stir in sour cream to make topping. Shred chicken with your fingers and stir together with remaining sauce in a large bowl. Preheat oven to 350�F. Cook celery in a large pot of boiling salted water until tender, about 8 minutes. Transfer with a slotted spoon to a bowl of cold water to stop cooking and return cooking water to a boil. Drain celery in a colander and add to chicken mixture. Cook orzo in same boiling water until just tender, then drain in a sieve. Stir orzo into chicken mixture, then transfer mixture to gratin dish, spreading evenly. Spoon sour cream topping over top and spread evenly. Bake, covered with foil, in middle of oven until heated through and sauce is bubbling around edges, 25 to 30 minutes. Preheat broiler. Remove foil from dish and broil about 3 inches from heat until top is speckled with brown spots, 3 to 5 minutes. Cooks' note: � Casserole can be assembled (but not baked or broiled) 6 hours ahead and cooled, uncovered, then chilled, covered with foil. Let stand at room temperature 15 minutes before baking. Makes 4 to 6 servings. ********************************************************* CRAB TARTLETS 40 min : 20 min prep Crust 1 cup all purpose flour 1/4 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes 3 ounces chilled cream cheese, cut into 1/2-inch cubes Filling 1 (8 ounce) package cream cheese 1 cup parmesan cheese, grated 1/2 cup heavy whipping cream 1 large egg, slightly beaten 1 tablespoon Dijon mustard 1 teaspoon worcestershire sauce 1 teaspoon hot sauce 1 (8 ounce) container lump crabmeat, shell pieces removed. See above note 1/4 cup green onion, minced 1/4 cup red bell pepper, minced Preheat oven to 350 degrees. For crust: Blend flour and salt in processor 5 seconds. Add butter and cream cheese. Using on/off turns, blend until moist clumps form. Gather dough; shape into 6-inch-long log. Wrap and chill at least 1 hour and up to 1 day. Cut log into 24 1/4-inch-thick rounds. Press 1 round into each cup of 2 nonstick 12-cup mini muffin pans; freeze 30 minutes. In a medium bowl, combine cream cheese, and next 6 ingredients; beat with an electric mixer at low speed until smooth. Fold in crabmeat, green onion, and red bell pepper. Spoon crab mixture evenly into prepared wonton cups. Bake 20-25 minutes, or until center are set and crust is lightly browned. ******************************************************** Cheesy Baked Penne with Cauliflower and Creme Fraiche Bon Appetit : October 2008 Yield: Makes 8 servings 1 1 1/2- to 1 3/4-pound head of cauliflower, cored, cut into 1-inch florets 2 large heirloom tomatoes 5 tablespoons butter, divided 1/2 cup thinly sliced green onions Coarse kosher salt 2 tablespoons all purpose flour 1 cup heavy whipping cream 3 cups coarsely grated Comte cheese (or half Gruyere and half Fontina; about 9 ounces), divided 3/4 cup Parmigiano-Reggiano, finely grated Parmesan cheese, divided 1 cup creme fraiche* 1 tablespoon whole grain Dijon mustard 10 ounces penne (3 1/2 cups) 1 cup fresh breadcrumbs (from crustless French bread ground in processor) Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes. Using large sieve, transfer cauliflower to bowl. Add tomatoes to pot; cook 1 minute. Remove from water; peel and dice tomatoes. Reserve pot of water. Melt 2 tablespoons butter in large skillet over medium-high heat. Add cauliflower; saute until beginning to brown, about 5 minutes. Add tomatoes and green onions. Cook 1 minute to blend flavors. Remove from heat. Season with coarse salt and pepper. Melt 2 tablespoons butter in large saucepan over medium-low heat. Add flour and stir 2 minutes. Gradually whisk in cream. Cook until sauce thickens, whisking occasionally, about 4 minutes. Add 2 cups Comte cheese; whisk until melted and sauce is smooth. Whisk in 1/2 cup Parmesan, then creme fraiche and mustard. Season with salt and pepper. Remove from heat. Return reserved pot of water to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain; return pasta to same pot. Stir in cauliflower mixture and sauce. Butter 13x9x2-inch glass baking dish. Spoon in half of pasta mixture; sprinkle with 1/2 cup Comte cheese. Top with remaining pasta mixture and 1/2 cup Comte cheese. Melt remaining 1 tablespoon butter in small skillet. Add breadcrumbs and toss to coat. Remove from heat; mix in 1/4 cup Parmesan. Sprinkle crumbs over pasta. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Preheat oven to 350F. Bake pasta uncovered until heated through and bubbling, about 35 minutes. ******************************************************** Finnan Haddie 1 small onion, sliced and separated into rings 1 tsp whole black peppercorns 2 - 3 lbs smoked haddock, cut into individual servings 3 cups milk Place the onion rings and peppercorns in a heavy skillet. Arrange the smoked haddock pieces on top, then add the milk. Bring to a boil over high heat, reduce the heat and simmer covered for 10 minutes. Transfer the fish to a serving platter and discard the milk, onion, and peppercorns. Serve with mustard sauce (see below). Mustard Sauce 2 Tblsp butter 2 Tblsp all-purpose flour 1 cup milk 1/4 cup heavy cream 1 tsp white vinegar 1 tsp Dijon-style mustard 1 tsp dry English mustard Salt and freshly ground pepper to taste Heat the butter in a small saucepan over moderate heat. Stir in the flour and cook for 3 minutes. Stir in the milk and bring to a boil, stirring frequently. Add the remaining ingredients and stir to combine thoroughly. Makes about 1 cup Serves 4 to 6 o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Tue, Sep 21, 10 at 9:44 Oh my!! Finnan haddie....haven't had that in years and years....my mother made it a lot. I wonder where I could get smoked haddock in Iowa? o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by tomatobob_va7 (My Page) on Tue, Sep 21, 10 at 10:00 I copied and saved 3 or 4 of these and will stay tuned for more. I don't have a recipe to share, but here's one for MAKING your own mustard. I got brown mustard seeds from Penzey's. Spicy Guinness Mustard Our favorite mustard recipe uses brown mustard seeds and Guinness beer (which lends a malty character and hints of sweetness). 1 12-oz. bottle Guinness Extra Stout 1 1â„2 cups brown mustard seeds (10 oz.) 1 cup red wine vinegar 1 tbsp. kosher salt 1 tsp. freshly ground black pepper 1â„4 tsp. ground cinnamon 1â„4 tsp. ground cloves 1â„4 tsp. ground nutmeg 1â„4 tsp. ground allspice 1. Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1�2 days so that the mustard seeds soften and the flavors meld. 2. Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover. 3. Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.) MAKES 3 1â„2 CUPS This article was first published in Saveur in Issue #117 o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Sep 21, 10 at 12:48 Brilliant choice Rosewitch! I love mustard. I have more recipes to post, but my two favorites I don't have a recipe for. Mix dijon mustard, mayo and dill to taste and thin with a little water for a great salad dressing. Can add garlic or chopped parsley and chives if you are so inclined, and a drop of honey if you are sensitive to the tang of mustard. Mom's famous potato salad is made with grainy dijon mixed with mayo and dill for the dressing. I do ham roll ups with thin shaved ham and swiss cheese, romaine lettuce leaves, mayo and dijon mustard mixed with some fresh herbs--dill, parsley, oregano, marjoram, savory, tarragon, chervil, whatever you like but don't overdo it. Roll up and slice into pinweels and get raves at a party--mmm, what's in these? Put mustard on a grilled cheese made with lowfat cheese, to make up for their generally bland taste. Same with pasta sauces made with lowfat cheese, add a dab of mustard. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by bunnyman (My Page) on Tue, Sep 21, 10 at 13:21 Dave's Habenera Mustard. I gave a jar to a friend and she was eating it straight from the jar. Pretty much that good! So not a fancy recipe but it is quick and easy. : ) lyra o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by bunnyman (My Page) on Wed, Sep 22, 10 at 14:00 Oh... I forgot! I spread dijion mustard on raw salmon. Then I wrap it up in parchment paper and nuke it. One of my favorite quick meals as a frozen portion of salmon is ready to eat after about 3 minutes of nuking. The mustard flavor blends with the salmon leaving no distinct mustard flavor but it also takes the fishy edge off leaving the salmon sweet and mild. It works in a covered microwave dish as well but parchment paper is disposable. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Thu, Sep 23, 10 at 10:35 Tomatobob, can you type out your measurements so they show us as numbers? I was hoping someone would post a recipe for making your own mustard. I think that would be fun. That Cheesy Baked Penne with Cauliflower recipe looks good, if not a teeny bit fattening, lol. it might be a way to get some veggies down my DIL. What's the asterisk by the creme fraiche* symbolize? I'll have to research to find mustard recipes to share. Sally o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Thu, Sep 23, 10 at 10:45 LOL Sally - I had to go back to the original recipe on Bon Appetit to check what the asterisk is for..... "*Sold at some supermarkets and at specialty foods stores." I guess I should remove the asterisk from my copy LOLOLOL! Alexa o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by beverlyal (My Page) on Thu, Sep 23, 10 at 11:25 Pork Tenderloins With Gargonzola Sauce Adapted from Camille's - Key West, FL Pork 1/4 cup Dijon mustard 1 tablespoon olive oil 1 tablespoon dried thyme 2 3/4-pound pork tenderloins Gorgonzola sauce 1 tablespoon butter 1 tablespoon all purpose flour 1 cup whipping cream 1/4 cup dry white wine 1/4 cup canned low-salt chicken broth 1 cup crumbled Gorgonzola cheese (about 4 ounces) Preheat oven to 425 F. Whisk Dijon mustard, olive oil and thyme in small bowl to blend. Sprinkle pork tenderloins with salt and pepper. Heat large, well-seasoned cast iron skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes. Spread Dijon mustard mixture over all sides of pork. Roast pork in preheated oven until thermometer inserted into thickest part of meat registers 140-145F, about 20-25 minutes. Remove from oven and let stand 5 minutes. Meanwhile, prepare sauce: Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes. Slice pork and transfer to plates. Ladle some sauce over pork. Serve, passing additional sauce separately. Beverly o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by rosewitch (My Page) on Thu, Sep 23, 10 at 11:48 I'm madly copying and pasting! I will be using up those jars like crazy now. Looks like some great cooking and eating will be happening in my kitchen in the coming months. Kat o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by booberry85 (becky@leadsafe.us) on Thu, Sep 23, 10 at 22:16 Here's another one to try: Scallops Oriental This recipe comes from the American Heart Association Cookbook, editor Mary Winston. Serves 8. Ingredients Vegetable oil spray 2 lbs fresh or frozen scallops 1/4 cup honey 1/4 cup prepared mustard 1 teaspoon curry powder 1 teaspoon fresh lemon juice 8 lemon wedges as garnish, optional Preheat broiler. Lightly spray a baking pan with vegetable oil. Rinse fresh scallops in cold water and drain, or thaw and drain frozen scallops. Place in the baking dish. In a sauce pan, combine honey, mustard curry powder and lemon juice. Brush scallops with sauce. Broil 4 inches from heat for 5-8 minutes or until browned. Serve over rice and garnish with lemon wedges. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Sat, Sep 25, 10 at 7:09 Got this in an old issue of Gourmet. It took me a long time to appreciate eating fruit with meat. This recipe is really good. PORK LOIN WITH APPLES, PRUNES, AND MUSTARD CREAM SAUCE 1 (4 lb.) boneless pork loin roast, tied by butcher 1-3/4 tsp. salt 1-1/2 tsp. black pepper 1 Tblsp. olive oil 2 Granny Smith apples (3/4 lb. total) 1 large onion, chopped 1/2 cup packed dried pitted prunes (sometimes called dried plums; 4-1/2 oz.), quartered 1-1/2 cups low-sodium chicken broth (12 oz.) 3/4 cup water 1/2 cup heavy cream 2 Tblsp. coarse-grain mustard 1/2 cup dry white wine Put oven rack in lower third of oven and preheat oven to 375�F. Halve pork loin crosswise, then pat dry and sprinkle with 1 tsp. salt and 3/4 tsp. pepper (total). Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 piece at a time, turning occasionally, 6 to 8 minutes per piece. Transfer to a small flameproof roasting pan as browned (do not clean skillet) and roast pork until thermometer inserted diagonally at least 2 inches into meat registers 150�F, 40 to 50 minutes. While pork roasts, peel, quarter, and core apples, then cut into 1/4-inch-thick wedges. Pour off all but 1 Tblsp. fat from skillet, and then cook onion in skillet over moderate heat, stirring occasionally, until softened, 3 to 5 minutes. Add apples, prunes, broth, and water and simmer, uncovered, stirring occasionally, until apples are tender, 10 to 12 minutes. Stir in cream and mustard and simmer until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and keep sauce warm, partially covered. Transfer pork to a cutting board and let stand 10 minutes. Add wine to roasting pan and boil over high heat, stirring and scraping up brown bits, until reduced to about 1/4 cup, 2 to 3 minutes. Stir pan juices into cream sauce along with remaining 3/4 tsp. salt and remaining 3/4 tsp. pepper and heat sauce over moderate heat, stirring, until hot. Discard string from pork and cut each half crosswise into 4 slices. Serve pork with sauce. Makes 8 servings. From Gourmet, February 2004. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by stacy3 (My Page) on Sat, Sep 25, 10 at 10:33 oh Beverly, that sounds amazing. All of these do! I had to re-log in it's been so long since I visited but I'm glad that a thread about mustard called out to me! o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Sat, Sep 25, 10 at 14:26 Mustard Yum! Honey mustard is a favourite of mine. Here are two recipes I love and make often. The Pantry Shelf�s Raspberry Vinaigrette 2 T Raspberry Vinegar 2 T Sugar 1 t Honeycup Mustard 1/2 t salt 1/2 c vegetable oil ( don't use olive oil) Mix first 4 ingredients in a food processor. With the blade still running gradually add oil. Store in the refrigerator. Palmiers With Honey Mustard And Prosciutto (Silver Palate) 1 sheet puff pastry -- 18 x 11" 3 Tbsp honey mustard 4 Ounces prosciutto thinly sliced 1 cup Parmesan cheese freshly grated 1 egg 2 tsp water Place the puff pastry on a work surface and spread the mustard over the top. Arrange the prosciutto evenly over the mustard to cover all the pastry, and then sprinkle with the Parmesan. Lightly press the cheese into the prosciutto with a rolling pin. Starting at one long edge, roll up the puff pastry like a jelly roll just to the middle of the dough; then roll up the other side in the same fashion, making two rolls that meet in the center. Using a serrated knife, cut the rolls crosswise into 1/2" slices. Place the slices on cookie sheets lined with parchment paper and press lightly with your hands to flatten. Refrigerate for 15 minutes. Preheat oven to 400 degrees. Beat the egg and water together in a small bowl. Brush the top of each palmier with the egg wash. Bake until puffed and lightly golden, about 10 minutes. Serve warm or at room temperature. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by bostonpat (My Page) on Sat, Sep 25, 10 at 19:57 I found a link for the Guinness Mustard recipe - I have to make this! Here is a link that might be useful: Spicy Guinness Mustard o That Mustard Recipe clip this post email this post what is this? see most clipped and recent clippings Posted by tomatobob_va7 (My Page) on Sun, Sep 26, 10 at 20:03 OK, here's the corrected mustard recipe. That's what I get for assuming that "block and copy" would copy what I had blocked! Today a friend and I cured our own pastrami, and I'm looking forward to using this mustard on pastrami and provolone sandwiches on pumpernickle. Yum. Spicy Guinness Mustard Our favorite mustard recipe uses brown mustard seeds and Guinness beer (which lends a malty character and hints of sweetness). 1 12-oz. bottle Guinness Extra Stout 1 & 1/2 cups brown mustard seeds (10 oz.) 1 cup red wine vinegar 1 tbsp. kosher salt 1 tsp. freshly ground black pepper 1/4 tsp. ground cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground nutmeg 1/4 tsp. ground allspice 1. Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 2 days so that the mustard seeds soften and the flavors meld. 2. Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover. 3. Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.) MAKES 3 & 1/2 CUPS o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by rosewitch (My Page) on Mon, Sep 27, 10 at 9:17 While doing some fall cleaning and rearranging of bookshelves over the weekend, I found a book that I read some time ago. I had totally forgotten that there was a story in this book about a county fair that included a Mad for Mustard competition! Of course there is a mystery in the story and the book is filled with lots of recipes using herbs and this story has lots of ways to use mustard. The book is now waiting in my kitchen for use very soon but I had to add some of the recipes to this thread. All recipes are from "Mustard Madness" one of the stories in "An Unthymely Death and Other Garden Mysteries" by Susan Wittig Albert. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pete Hitchen's Blue-Ribbon Beer Mustard 1 c dark beer 1/4c yellow mustard seeds 1/4 c brown mustard seeds 1-1/2 c apple cider vinegar 1 small onion, chopped 6 cloves garlic, minced 1/2 c mustard powder 2 T. ice water 1-1/2 tsp salt 2 tsp sugar 1/2 tsp ground allspice 1/2 tsp ground cumin 1 tsp grated fresh ginger Pour beer over the mustard seeds and let soak overnight. In a non-reactive (glass or stainless) pan, place vinegar, garlic, and onion. Simmer until liquid is reduced by two thirds. Strain and chill. Mix dry mustard and ice water and let sit for 20 minutes. Stir in cold vinegar, salt, sugar, allspice, cumin, ginger, and soaked mustard seeds. Place in a blender container and blend until mustard seeds are coarsely ground, scraping sides often. Pour into a saucepan and simmer over very low heat 10-15 minutes, until it thickens. Cool, place in a glass jar with a tight lid, and let sit in a dark cupboard for 4-5 weeks before using. Refrigerate after opening. Makes about 1 pint. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Homer Mayo's Horseradish Mustard 1/2 c mustard powder 1/2 c hot water 1/2 c white wine vinegar or rice vinegar 2 tsp salt 1 T. prepared horseradish 2 cloves garlic, finely minced 1 tsp sugar 1/8 tsp black pepper 1/8 tsp ground allspice additional vinegar, if necessary Mix the dry mustard and water and let stand for 20 minutes, stirring once or twice. In a blender container, combine the vinegar, salt, horseradish, garlic, sugar, pepper, and allspice. Process until the garlic and horseradish have been pureed, then strain through a fine-meshed strainer, pressing out the juice from any pulp in the strainer. Discard the material in the strainer. In the top of a double boiler, combine the strained liquid with the mustard-water paste. Cook over simmering water for about 5 minutes, until the mustard has begun to thicken (it will continue to thicken as it cools). Remove from heat and allow to cool. If the mustard is too thick, thin it with a few drops of additional vinegar. Place in a glass jar with a tight lid, and let sit in a dark cupboard for 4-5 weeks before using. Refrigerate after opening. Makes about 1/2 cup. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Genevieve Schultz's Grilled Chicken with Rosemary-Mustard Marinade To make Mustard-Rosemary Marinade, combine in a bowl: 1 c vinegar 1/3 c olive oil 3 T. Dijon mustard 1 tsp mustard seeds 1 large clove garlic, minced fine 3-4 T. fresh rosemary, chopped, or 1 T. dried freshly ground pepper, to taste Marinate chicken (skinless breasts or other pieces) overnight. Grill, brushing frequently with remaining marinade. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Prissy Taggert's Spicy Sauted Veggies 1/4 c vegetable oil black peppercorns (5 for a mild taste, 10 for medium-hot, 20 for hot) 1 T. white sesame seeds 1 tsp whole cumin seeds 1 tsp yellow or brown mustard seeds 3 T. freshly grated ginger 1 red onion, sliced lengthwise 1/2 tsp turmeric 1/2 tsp cayenne (reduce or omit for a milder taste) 1/2 lb fresh green beans, washed, ends trimmed 1 red bell pepper, seeded, cut into strips 1 yellow bell pepper, seeded, cut into strips 1 cup sliced mushrooms 2 tsp lemon juice salt to taste In a wok or large nonstick skillet, heat oil, over medium heat. Combine peppercorns, sesame seeds, cumin seeds, and mustard seeds. Add to oil and cover immediately, reducing heat to low. (Seeds will pop.) When seeds have browned (20 seconds or less), add grated ginger and onion. Turn heat to medium-high and saute until onions are translucent. Add turmeric and cayenne and saute for two minutes, stirring constantly. Add green beans, and saute until beans are bright green. Continue cooking for 5 minutes, then add bell peppers. Saute until peppers are slightly browned, then add mushrooms and cook 3-4 minutes longer, until vegetables are cooked but still crisp. Add lemon juice and salt to taste. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Mon, Sep 27, 10 at 14:40 Pork Roasted the Way the Tuscan Do This is a wonderful and easy technique for pork roasted inside a baguette with wonderful fresh herbs and of course garlic and olive oil! I'm sure this will become a favorite of yours too - it's great to bring on a picnic lunch! 2 teaspoons fresh chopped sage 2 teaspoons fresh chopped rosemary 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced Kosher salt and freshly ground black pepper 1/4 teaspoon fennel pollen* 4 tablespoons extra virgin olive oil 1 pork tenderloin, trimmed 1 loaf crusty baguette 3-4 T Dijon mustard (opt) On a work surface, mince the sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and fennel pollen together. Heat a frying pan over medium high heat. Add 1 tablespoon of the oil. Cook the pork, turning occasionally, until golden on all sides, 8 to 10 minutes. If you like, at this point, you can smear the seared pork with Dijon Mustard before rolling in the herbs. (This step adds moisture to the meat which I prefer). Roll the pork in the herb mixture and set aside. Cut the baguette in half the long way and scoop out the soft insides. Brush the inside of the baguette with the remaining 3 tablespoons olive oil. Place the pork on the inside of the baguette so that the pork is completely enclosed. Trim off the excess ends of the bread. Tie the baguette, at 1-to 2-inch intervals, with kitchen string. Preheat an oven to 375�F. Place the pork on a baking sheet and roast until done, 155�F on an instant-read thermometer inserted into the thickest part, 25 to 30 minutes. Remove from the oven, let rest 10 minutes. Remove the strings and cut into slices. Serve. Serves 4 Recipe from "Once upon a plate" jude o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Sep 27, 10 at 15:21 YEAH Jude!!!!! Congrats on the cut and paste. Great sounding recipe to boot! o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Thu, Sep 30, 10 at 7:53 I almost forgot this one which I must make again as it was so good! I found the recipe at Delia Online First photo taken while it was on the stove and second when plated: PORK STROGANOFF WITH THREE MUSTARDS Text from Delia Online: 'This is what I'd call a five-star supper dish for two people, with the added bonus that it only takes about 20 minutes to prepare from start to finish. Serve it with plain boiled basmati rice and a salad of tossed green leaves.' Serves 2 Ingredients 12 oz (350 g) pork tenderloin 1 level teaspoon mustard powder 1 heaped teaspoon grain mustard 1 heaped teaspoon Dijon mustard 4 oz (110 g) small open-cap mushrooms 7 fl oz (200 ml) creme fraiche 1 dessertspoon groundnut oil 1/2 oz (10 g) butter 1 small onion, peeled, halved and thinly sliced 3 fl oz (75 ml) dry white wine salt and freshly milled black pepper You will also need a 9 inch (23 cm) solid frying pan. First of all prepare the pork by trimming it and cutting it into strips 3 inches (7.5 cm) long and 1/4 inch (5 mm) wide. Then prepare the mushrooms by slicing them through the stalk into thin slices. Now, in a small bowl, mix together the three mustards with the creme fraiche and, when you're ready to cook the pork, take the frying pan and heat the oil and butter together over a medium heat. Add the onion slices and fry them gently for about 2-3 minutes until they're soft. Using a draining spoon, remove the onions to a plate, turn the heat up under the pan to its highest setting and, when it's smoking hot, add the strips of pork and fry them quickly, keeping them on the move all the time so they cook evenly, without burning. Then add the mushrooms and toss these around to cook very briefly until their juices start to run. After that, return the onion slices to the pan and stir them in. Season well with salt and pepper, then add the wine and let it bubble and reduce slightly before adding the creme fraiche. Now stir the whole lot together and let the sauce bubble and reduce to half its original volume. Serve immediately spooned over rice. This recipe is taken from Delia Smith's Winter Collection. SharonCb o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Oct 18, 10 at 9:41 It's time for a new Cookalong. I got busy with getting ready for my kitchen redo. Would you believe that my mouse scroll wore out? Yup, I need to buy a new mouse. I blame it on the 1000's of pages of lighting fixtures I've been looking at. I just drew a name....ready? >>>>>>>>>>>>>>>>>>> Chase Sharon, pick the next subject, please. Post it right here and I'll get the new Cookalong set up. Nancy o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Oct 18, 10 at 14:14 Ooops didn't see this until now....thanks to a little nudge from Nancy! I'm going to change it up a bit and pick a meat. We love PORK TENDERLOIN and have gone through my repertoire several times. Would love some new ideas. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Oct 18, 10 at 14:28 Sharon, I've been staying away from meat, poultry, seafood and fish, so that there are no conflicts with religions or non- meat eaters. Any other ideas? Nancy o RE: /// Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Oct 18, 10 at 14:38 oh sorry, should have thought of that myself........ So how about HONEY ! o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Oct 18, 10 at 15:45 Honey is a good one!!!! Thanks Sharon. Here is a link that might be useful: Cookalong #36 ------ HONEY o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by seagrass (My Page) on Mon, Oct 18, 10 at 16:48 Here's a recipe using whole grain mustard in a silky, warm, crunchy potato salad that I found on Tastespotting. It serves 2, but I could eat it all myself lol. I like to make it as a side with grilled steaks. WARM POTATO SALAD WITH RED ONION, DILL AND WHOLEGRAIN MUSTARD (serves 2) Ingredients: 2 large waxy potatoes 2 Tbsp finely diced red onion 2 Tbsp good mayonnaise 1 tsp wholegrain mustard 1/2 tsp dried dill salt and pepper Method: Boil the potatoes, then place them in cold water to cool down. When cool enough to touch, peel and chop into large cubes. Add all the other ingredients and mix well. Check seasoning and add salt and black pepper to taste. Serve while the potatoes are still warm. seagrass o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Oct 18, 10 at 20:13 My computer died on 9/17 for 3+ weeks so I completely missed this Cookalong. MUSTARD CHICKEN 4 boneless chicken breast halves 1/2 of a juicy lemon Salt and freshly ground pepper Butter or margarine About 1/4 cup Dijon-style prepared mustard 1/2 cup unseasoned fine dry breadcrumbs Squeeze lemon juice over both sides of chicken, then season with salt & pepper. Melt about 1/ 4 cup of butter and brush both sides lightly with butter or margarine and place in shallow broiler-proof pan. Roast in preheated 425 degree oven, turning twice, for 15-25 minutes or until just barely tender. Remove from oven and cool slightly. Spread the flat side with a layer of mustard; then turn breast mustard side down into a bowl containing the crumbs. Press with fingers to make a thin layer of crumbs over the mustard. Return to baking pan, crumb side up. Repeat with the other 3 chicken breasts. Drizzle the remaining melted butter or margarine (should be about 2 Tbs. ��" if not, melt additional) evenly over the crumbs. (I like to brush the butter on to get it even but it takes practice to do it without messing up the crumbs.) Set broiler about 6-7†from heat and preheat. Broil until crumbs are crisp and golden brown. Watch carefully that crumbs do not burn. Serve warm or cold.

Cookalong #46-------POULTRY Posted by wizardnm (My Page) on Mon, Apr 23, 12 at 16:53 AnnT has picked poultry for this Cookalong and I'm sure everyone has cooked chicken, turkey, duck or Cornish hens many times. Please share your tried and true recipes. Grilled, roasted, fried, stewed, sautéed? Let's make this one of the best Cookalongs ever. I know that I am always looking for a new recipe for chicken! Nancy Here is a link that might be useful: Cookalong #45---------CHILI!! Follow-Up Postings: o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Mon, Apr 23, 12 at 19:14 I have so many favourite chicken, turkey, duck, etc. recipes. I'll start with this one first. Chicken Breasts Perigord Source: Lucy Waverman This flavorful and elegant chicken is stuffed with a combination of fresh and dried mushrooms. Because the breasts are stuffed under the skin, the stuffing moistens the chicken meat and keeps it juicy. Use either dried porcini or dried Chinese mushrooms; they have the most flavor. The sauce can be made ahead of time and the breasts stuffed a few hours before baking. 6 Dried mushrooms 1/2 cup boiling chicken broth 2 tablespoons butter 4 shallots 8 ounce fresh mushrooms finely chopped 1 teaspoon dried tarragon or basil 3 tablespoons fresh bread crumbs 1/3 cup whipping cream 3 Tablespoons finely chopped fresh parsley Salt and freshly ground pepper to taste 6 single boned chicken breasts, with skin on. Sauce 1/2 cup chopped onions 1/4 cup dry red wine 1/2 cup mushroom-soaking liquid 3 cups chicken stock 2 tablespoons port or Madeira 1 tablespoon cornstarch 1 tablespoon cold water salt and fresh ground pepper to taste. . 1. Soak the mushrooms in boiling chicken broth for 20 minutes. Drain the mushrooms, reserving the soaking liquid and the mushrooms separately.Chop the mushrooms. 2. Preheat the oven to 375°F 3. Heat the butter in a frying pan over medium-high heat. Add the shallots and dried and fresh mushrooms. Saute until all the liquid has evaporated, stirring occasionally, about 4 minutes. Stir in the basil or tarragon, bread crumbs, cream and parsley. cook until the cream has reduced and the filling is thick. Season with salt and pepper. 4. Divide the filling in six portions. with your fingertips, make a pocket between the skin and the flesh of each chicken breast. Stuff the filling under the skin of the chicken breasts. Season the breasts with salt and pepper and place in a buttered baking dish large enough to hold the breasts in one layer. 5. Bake for 30 or 40 minutes, basting occasionally, until the juices run clear. 6. To make the sauce, in a frying pan, combine the onions and wine. On high heat, bring to a boil and reduce until you have 1 tablespoon of liquid. 7. Pour in the mushroom liquid, reduce to 2 tablespoons and then add the chicken stock and continue to boil until the stock is reduced by half. Add the port and simmer for another 2 minutes, or until the sauce is smooth and strongly flavored. 8. Combine the cornstarch and cold water and stir into the sauce, simmering until the sauce thickens slightly, about 2 minutes. Season with salt and pepper and add any juices from the chicken. To serve, pour the sauce over the chicken breasts. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Mon, Apr 23, 12 at 21:50 Rock Cornish Hens Broil Roasted in Wine --- Julia Child for 6 servings get 3 hens, 1 lb. each This recipe is a little involved, but so worth the effort. marinade: 1 1/2 t. dried tarragon 2 TB finely chopped scallions 1/2 cup dry white wine 3-4 TB olive oil salt and pepper brown poultry stock and sauce: 1 carrot and 1 onion, chopped 1 1/2 cup chicken broth 1/2 cup dry white wine or dry white vermouth 1 bay leaf 1 small stalk celery with leaves also: salt and pepper melted butter 1 clove garlic 1 cup grated Swiss cheese 1/2 cup Port 1 lb. mushrooms (trim, wash, quarter) 2 TB butter Prepare hens: cut down each side of hen backbone from neck to tail. Remove backbone (chop into 2-3 pieces and reserve for stock). Turn birds flesh side up and pound breast flat with your fist. (Can't you just see Julia doing this?) Bend knee of drumstick and push up to shoulders, tuck each end of the drumsticks into a slip made in the lower breast skin. Fold wings akimbo behind the backbone on each side. Marinade hens: salt and pepper hens on both sides, sprinkle with the tarragon; arrange in a baking pan, sprinkle with the scallions, wine, and oil. Cover and chill 3-4 hours, turning and basting, then scrape off the marinade and dry the hens with paper towels. Stock for sauce - make while the hens are marinating: Brown reserved backbones, necks and giblets with the carrot and onion in a frying pan with a little oil. Scrape into a saucepan and discard oil. Rinse fry pan with stock and pour into saucepan. Add wine, marinade, bay leaf and celery. Bring to a simmer, skim, cover loosely. Simmer on low for 1 to 1 1/2 hours. Strain, skim fat off. Brush birds with melted butter and lay in one layer in a broiler pan. Preheat broiler and set pan 3-inches from the heat. Brown breast side up 5 minutes, baste with butter, then brown breasts side down. (May be done ahead to this point, leave at room temp if wait is not too long) Simmer garlic cloves 3-4 min. in water. Slip off skins, reserve in a bowl. Grate cheese, set out wine, prepare mushrooms. Roast hens 1/2 hour at 400 degrees F, salt and pepper skin and sides; sprinkle with cheese and garlic cloves. Pour in port to 1/4-inch in pan. Place pan in upper middle level of oven. Baste every 5 minutes or so; after 20 minutes sprinkle mushrooms over. Hens are done when the thigh pierced has no rosy juices. Remove birds to a hot platter. Arrange mushrooms around, keep warm in oven turned off. Pour stock into the roasting pan and scrape the pan well. Strain into a saucepan, leaving the garlic cloves in the sieve. Skim the fat off and sieve half of the garlic thru the sieve into the sauce. Boil down to thicken the sauce, pour hot sauce over the hens and serve immediately. Thank you, Julia! Teresa o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Tue, Apr 24, 12 at 9:01 This is an easy and tasty breading for boneless, skinless breasts that we like. I've passed the recipe on to friends, and they like it as well. Easy Breaded Chicken Breasts 3 boneless, skinless chicken breasts 1/2 cup butter, melted 1/2 tbsp dijon mustard 1/2 tbsp worcestershire 1 clove garlic, minced 1/2 cup bread crumbs 1/8 cup parmesan cheese Combine butter, dijon, worcestershire and garlic in a bowl. Combine bread crumbs and parmesan on a plate. Dip chicken in butter mixture, then roll in crumbs. Bake at 375 degrees 45 minutes, or until done. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Apr 24, 12 at 9:07 That must be Moe's plate with the carrot! :) o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by grainlady (My Page) on Tue, Apr 24, 12 at 10:37 This is a quick and easy recipe I make a lot in the summer using fresh produce from the garden. You can use other veggies like yellow squash, zucchini, mushrooms.... Skip the sun-dried tomatoes and add some quartered fresh cherry tomatoes or leave them out entirely. I don't use canned beans, but will use white cannellini beans I "cook" in a Thermos, or substitute the cannellini beans with other kinds of beans or chana dal I've stashed pre-cooked in the freezer. Once you make it you'll adapt it to your personal likes/needs and use what's in the refrigerator/freezer. TUSCAN ROSEMARY CHICKEN AND WHITE BEANS (source: Country Casseroles & One Dish Meals) 1/3 c. purchased Italian salad dressing (if you use fat-free dressing add a little olive oil) 4 boneless skinless chicken breast halves 1 c. sliced carrots 1 c. sliced celery 1/4 c. coarsely chopped marinated sun-dried tomatoes 1 t. dried rosemary leaves, crushed (I use a couple sprigs of fresh rosemary) 1 (15-oz.) can cannellini beans drained, rinsed Heat salad dressing in large skillet over medium-high heat. Add chicken and cook 2-3 minutes on each side or until lightly browned. Reduce heat to low. Add carrots, celery, tomatoes and rosemary. Cover; simmer 10 minutes or until chicken is fork tender and juices run clear. Stir in beans. Cook until beans are thoroughly heated. Makes 4 servings. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Tue, Apr 24, 12 at 10:51 Another favourite. Italian Roasted Chicken Edited November 10th, 2006 This recipe is my version of the Italian Chicken we use to order in a Italian restaurant in Sault Ste. Marie. It can be made with small roasting chickens, chicken pieces or Cornish game hens. 2 Cornish Game Hens, or whole chicken breasts 3 or 4 sprigs of rosemary 2 heads of garlic, peeled and cracked Salt, pepper Juice from one or two lemons Lemon zest (optional) Hot red pepper flakes 1/2 cup olive oil Kalamata olives (optional) Chicken broth If using roasting chickens or game hens, split the birds down the back and remove the back bone. Place the chicken halves or pieces in the roasting pan. Toss in the garlic cloves and the sprigs of rosemary. Season with salt, pepper and red pepper flakes. squeeze the lemons over the chicken and drizzle with the olive oil. You can prepare the chicken up to this point and let rest in the fridge for an hour or two. Roast in a 450°F Check after about 20 minutes and add some chicken broth to the pan. This will stop the garlic from getting burnt. (If you are using the olives add them now) Add more if needed. When chicken is done, remove from pan and add a little more chicken broth, stir and serve sauce over the chicken. My favourite side with this chicken is Spaghetti Aglio E Olio o RE: Cookalong #46-------POULTRY - Souvlaki clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Tue, Apr 24, 12 at 10:58 This is probably the easiest dinner to make. Chicken Souvlaki. Chicken Souvlaki Chicken breasts Fresh minced garlic Dried oregano Lemons Olive oil Salt Pepper Cut chicken breasts into 1 inch cubes Place on wooden Skewers that have been soaked in water (prevents sticks from burning.. or on metal skewers. Rub with fresh minced garlic and dried oregano Squeeze fresh lemons over chicken and some olive oil Salt and pepper Marinate for up to 1 hour. If marinating longer do not add lemon juice until the last hour. Lemon juice "cooks" the flesh and changes the texture. Place on hot grill and turn often until done. Serve with Greek salad and rice. NOTE: This recipe works well with Pork (I use Pork Tenderloin) and with Lamb o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Tue, Apr 24, 12 at 13:21 We always call this dish "Evil Jessy's Chicken" since she originally posted the recipe eons ago. It is still a favorite and wonderfully easy to make. Alexa Aunt Sadie's Chicken - from Joan Nathan Ingredients for Marinade: 1/2 cup light olive oil 1/2 cup balsamic vinegar 3 Tbs. fresh parsley, chopped 1 head garlic, diced Salt and pepper to taste 4 sprigs fresh oregano, chopped 1 cup pitted black olives, halved 8 boneless, skinless chicken breasts 3 bay leaves 8 shallots, diced 2 Tbs. olive oil 3/4 cup brown sugar 1 cup sun-dried tomatoes, halved Two 16-ounce cans artichokes, halved and drained 1 cup red wine Preparation: In a bowl, combine olive oil, balsamic vinegar, parsley, garlic, salt and pepper to taste, oregano and halved black olives. Pour over chicken breasts in baking dish and top with 3 bay leaves. Cover dish with plastic wrap and refrigerator overnight. After chicken has marinated overnight, saute diced shallots in 2 tablespoons olive oil and drizzle over chicken. Add light brown sugar, halved sun-dried tomatoes and halved and drained artichokes. Pour red wine over all and bake in 350-degree oven for an hour. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by bob_cville (My Page) on Tue, Apr 24, 12 at 14:10 A sister-in-law of mine gave me a bottle of a Moroccan spice blend named Ras el Hanout a couple of years ago. I tried several recipes with it but wasn't happy with any until I concocted the following a couple of weeks ago: Moroccan Chicken 4 Boneless, Skinless Chicken Thighs 2 Tbsp Flour 1 Tbsp Ras el Hanout 2 Tbsp Plain Greek Yogurt Preheat convection oven to 350 deg F Mix Ras el Hanout and yogurt in bowl with wooden spoon. Pat chicken dry with clean paper towel. Coat chicken with flour then dredge in spiced yogurt and place on baking pan. Cook for 35 minutes o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Tue, Apr 24, 12 at 15:04 Question: if you want to make one of these dishes with half BLSL chicken breasts and half BLSL chicken thighs, would you cook both for the same amount of time or remove the breasts a few minutes before you take the pan of thighs from the oven? I don't often cook with whole BLSL chicken breasts, that is why I am asking. Thanks! Teresa o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by arley (My Page) on Tue, Apr 24, 12 at 15:07 This has been posted several times, sometimes under the title "Chicken with lemons up its butt". It's a great favorite at my house. Make this recipe with a free range chicken and it's fabulous, but this cooking elevates even ordinary supermarket birds to greatness. It's easy, unfussy, and delicious. It's from Marcella Hazan's 'Essentials of Classic Italian Cooking'--one of my favorite cookbooks of all time. CHICKEN WITH LEMONS Marcella sez: If this were a still life its title could be "Chicken with Two Lemons." That is all that there is in it. No fat to cook with, no basting to do, no stuffing to prepare, no condiments except for salt and pepper. After you put the chicken in the oven you turn it just once. The bird, its two lemons, and the oven do all the rest. Again and again, through the years, I met people who come up to me to say, "I have made your chicken with two lemons and it is the most amazingly simple recipe, the juiciest, best-tasting chicken I have ever had." And you know, it is perfectly true. Ingredients A 3- to 4-pound chicken Salt Black pepper, ground fresh from the mill 2 rather small lemons Preheat oven to 350 degrees. Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels. Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity. Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement. Place both lemons in the bird's cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but don't make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin. Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected. Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again. Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt. Ahead-of-time note: If you want to eat it while it is warm, plan to have it the moment it comes out of the oven. If there are leftovers, they will be very tasty cold, kept moist with some of the cooking juices and eaten not straight out of the refrigerator, but at room temperature. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Tue, Apr 24, 12 at 15:15 We had this for dinner one night last week....very good! I halved the recipe. Very quick and easy. Pictured on the cover of the current issue of Everyday Food: Serves 4 Broiled Chicken Thighs with Pineapple-Cucumber Salad 2 T. grated lime zest plus 3 T. lime juice (from 3 limes) 2 teas. chili powder coarse salt and pepper 8 bone-in, skin-on chicken thighs 1/2 pineapple, chopped (4 cups) 1 English cucumber, cut into 1/4-in. slices (3 cups) 1/4 C. fresh cilantro leaves 1. Heat broiler, with rack 4 in. from heat. Combine lime zest, chili powder, and 2 teas. salt. On a rimmed baging sheet, rub chicken all over with mixture. Turn skin side down. 2. Broil chicken 5 minutes. Flip and broil until skin is crisp and chicken is cooked through, about 8 minutes. 3. Meanwhile, combine lime juice, pineapple, cucumber, and cilantro. Season with salt and peper. Serve chicken with salad. Even when halving the recipe, we still had enough leftover for another meal. jude o RE: Cookalong #46-------POULTRY--another one clip this post email this post what is this? see most clipped and recent clippings Posted by arley (My Page) on Tue, Apr 24, 12 at 15:31 One other dish that people may be interested in now that the weather's warmer: There's a classic European dish of roasted veal breast in tuna sauce, vitello tonnato. Julia Child adapted it for poached turkey breast instead of veal. (It's much cheaper and more tender, and it works very well.) This recipe is ideal for hot weather--especially for a luncheon for several people. You make the entire recipe a day or two in advance: the day of the lunch, all you have to do is take the dish out of the fridge and, if desired, decorate it a bit. You can serve this dish with a salad, or make sandwiches with it, or just eat it plain. Delicious. If you don't like capers, leave them out; it'll still taste great. I'm reproducing the recipe exactly as Julia has it, but I would note that when I made it I found that the Dijon mustard tended to overpower the other ingredients; even though she calls for 2 to 3 tablespoons, I'd start with only 1 tablespoon and add a little more if needed. (I know it takes chutzpah to overrule Julia, but there you have it.) While it calls for poached turkey breast (and on the next page I include her directions for poaching a turkey breast) if you just want to try out the sauce, you can 'cheat' and go to the deli and get several slices of precooked turkey breast and use that. (I've done that ; works great, although it ends up costing about three times as much as poaching a turkey breast on your own.) She makes the point that you don't serve it as sliced turkey with a sauce on the side; you need to smear each slice with the sauce and let the slices absorb the flavors for a day or two. You can make the sauce in either a blender or a food processor. If you have a food processor, though, the sauce is extremely easy to make. In fact, my Cuisinart has a push-tube with a hole in it that is designed to drip oil at just the right speed for emulsifying with the other ingredients. TACCHINO TONNATO from Julia Child's THE WAY TO COOK (Cold Sliced Turkey Breast in Tuna and Anchovy sauce) For 8 or more servings 1 - 7 oz tin (1 cup) tuna packed in water, drained 1 - 2oz tin of flat fillets of anchovies packed in olive oil, drained One-fourth cup capers, squeezed dry The grated peel of one half lemon 2 to 3 tbsp Dijon-type prepared mustard (you may wish to start with just one and add more if needed) 1 large clove of garlic, pureed, then mashed to a very fine paste with one-fourth tsp salt 4 egg yolks 1 to 1 1/2 cups or more virgin olive oil Drops of lemon juice Salt and freshly ground white pepper One 6-pound poached turkey breast (recipe follows this one) or 16 to 20 generous but thin slices of cooked turkey breast Decorations: 1/3 cup capers, drained; coarsely chopped parsley; lemon wedges The sauce. Puree the tuna, anchovies, capers, lemon peel, mustard and garlic paste in the machine, then add the egg yolks and puree several seconds, until the mixture has thickened. Finally, with the motor running, start adding the oil in a very thin stream of droplets, and continue without pause until three-fourths of a cup of oil has gone in and the sauce has thickened into a heavy cream. It will not be as thick as mayonnaise, but should hold itself in creamy suspension. Process in one-half cup more of oil, depending on how thick a sauce you wish to have. Season carefully to taste with lemon juice, salt and pepper; the sauce should have character, but should not be too strong in taste or it will kill off the turkey. Slicing the turkey. If you are using a poached turkey breast, discard the skin. Carefully remove in one piece the whole side of each breast from the carcass. Cut the meat at a slant crosswise (across the grain) into elegant slices less than 1/8 inch thick. Assembling. Spoon a layer of sauce in the bottom of a serving platter, and arrange the turkey on top, spreading each slice with a coating of sauce. Cover with plastic wrap and refrigerate for 24 to 48 hours before serving. Serving. Let the platter sit at room temperature for 20 minutes to take off the chill. Meanwhile sprinkle on the capers and parsley, and decorate with lemon wedges. Poached Turkey Breast Set up a 6-pound bone-in breast of turkey breast up in a kettle just large enough to hold it comfortably, surround it with 1 cup each of chopped carrots, onions and celery, and a large herb bouquet. Pour in 2 cups of chicken broth, 1 cup of dry white French vermouth or dry white wine, and enough water to cover the breast by 1/2 inch. Bring to the simmer on top of the stove; skim off the gray scum, which will continue to rise for several minutes. Salt lightly, then cover the pot loosely and maintain at the bare simmer for 2 to 2 1/2 hours, adding a little boiling water if the liquid evaporates to expose the turkey. It's done when a meat thermometer, pushed in to the thickest part of the meat near the shoulder (but not touching bone) reads 162 to 165 F. Let the turkey cool in its broth for at least 30 minutes. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by publickman (My Page) on Tue, Apr 24, 12 at 15:42 Here's a recipe that I could have put on the chili Cookalong, but I was not sure about the rules: Yucatecan Chicken Chili Ingredients: 6 chicken thighs or 1 chicken 2 limes, sliced rinds of 2 lemons, sliced 2 oranges, sliced (preferably somewhat green) 1 carrot, chopped 2 bay leaves 6 cups water 2 onions, cut in halves and divided 8 cloves garlic 3 dried Ancho chilies 2 dried Pasilla chilies 4 dried Guajillo chilies 1-2 dried Cayenne Chilies (optional) 2 tbsp oregano (divided) 1/3 cup flour 2 tbsp tomato paste 2 tbsp Achiote paste 2 tsp salt, or to taste cilantro, for garnish Directions: Wash the chicken and leave whole or cut into pieces. Place the lemon, lime, and orange slices in stockpot and add the chicken, carrot, bay leaves, and water. Add one onion and the garlic cloves. Slit open all the chilies and remove all seeds, and then the chilies add those to the pot, and bring to a boil on high heat. Put 1 tablespoon of oregano in a tea ball or bouquet garni and add to the pot. Reduce the heat to simmer and allow to cook covered for 40 minutes, or one hour if using a whole chicken. After one hour, turn off heat and allow the pot to stand covered for about 20-30 minutes more while the chicken continues to cook. Retrieve all the chilies and place in a small bowl with about 1/2 cup of cooking liquid. If possible, remove some of the peeling; otherwise puree them with the 1/2 cup liquid using a small food processor or hand blender on low speed. Strain the puree through a food mill or sieve to remove the skin, and reserve the strained puree. Strain off the liquid from the stockpot and reserve. When the chicken is cool enough (you can refrigerate it at this point), remove all the meat and reserve. Save the bones and discard the bay leaves. Return the bones to the stock and simmer for another hour with a 1/2 onion. Strain the stock and allow it to cool for a while. Then, using a fat separator, divide the stock from the fat. Reserve the stock, which should be about 4 cups or slightly more. Mince the remaining 1/2 onion. Add 1/3 cup of the skimmed fat to a large sauce pan over high heat. When the fat is hot, add the 1/2 cup flour and make a roux that is light brown or tan. Add the onion and cook about 1-2 minutes more, and then add 2 cups of reserved stock that has been defatted. Stir to combine, and add the tomato paste, one tablespoon of oregano, Achiote paste, and 1 tsp salt. Check for salt flavor and add more salt if necessary. Cook for about 5 minutes, or until onions have cooked, and then puree with a stick blender (or food processor) and return to saucepan. Chop the reserved chicken meat and add to the saucepan with 1/4 cup of chili paste that you have reserved (or about half of it). Stir to combine, and serve with tortillas or rice. *Note: You will have approximately 2 cups of stock and 1/4 cup of chili paste left over. This can be used to make a sauce for enchiladas or tamales. Lars o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by Lindac (My Page) on Wed, Apr 25, 12 at 11:07 And so far no one has mentioned those old favorites ( to me) of Chicken pot pie and chicken a la king. I don't use a recipe for either, just a medium white sauce made with half milk and half chicken broth....and chicken. For the A la king I add sauteed mushrooms and strips of orasted red peppers....serve in a puff pastry shell. And for the pot pie, I add cooked carrot buttons to the cream sauce and the chicken and un cooked frozen peas, and some sauteed chopped onions....top with the crust of choice ( simple pie crust, puff pastry or biscuit dough rolled to about 1/4 inch) and bake until crust is browned. And then there is that midwestern favorite of chicken and noodles over mashed potatoes....but that's a different thread!! Linda C o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Wed, Apr 25, 12 at 12:00 Arley, I had to smile, you reminded me of Dishesdone's "Lemon Up the Butt Chicken". I miss her here. Jude, that sounds really good, I'll have to try that. I like the idea of the pineapple and cucumber better than the chicken itself, LOL. I like just plain old roasted chicken as well as anything else, but I'm a big fan of Lars' Algerian Chicken. It's as good cold or room temperature, nearly, as it is hot. I often use the seasoning on chicken pieces if I don't have a whole chicken. Algerian Roast Chicken Ingredients: 1 whole chicken 4 cloves of garlic 1-1/2 tbsp Kosher salt 1 teaspoon of sumac (most essential spice for this) 1/2 teaspoon of sesame seeds 1/2 tsp coriander seeds 1/2 tsp fenugreek 3/4 tsp cumin 3 tablespoons of butter, room temperature 1 tbsp minced Thai basil (or 1/2 tsp fennel) 2 lemons 1 tbsp extra virgin olive oil Freshly ground black pepper extra herbs, 1 tsp each minced fresh oregano and basil, optional 4-5 sprigs of thyme Directions: Start charcoal for outdoor barbeque, using large chunks of mesquite wood and charcoal; if using an oven, preheat to 400 degrees F. Place the chicken in a roasting pan with a rack. Slide your fingers under the breasts to separate the skin from the meat, turn the chicken over and do the same with the thighs. Mash the garlic with 1-1/2 tablespoons of salt in a mortar and pestle or finely chop the garlic and incorporate the salt into it with the side of your knife or back of a spoon. Add the sumac, sesame seeds, coriander seeds, fenugreek seeds, and cumin and mix to pulverize the seeds. Add butter and basil and combine to mix. Tuck pieces of the butter into the "pockets" under the skin. Squeeze the juice of one lemon all over the chicken, drizzle with extra virgin olive oil, sprinkle freshly ground black pepper. Season the cavity with pepper, tuck in the lemon halves and more herbs into the cavity if desired. Place the chicken on the barbeque and cover, leaving vents fully open to maintain heat. Baste the chicken every 15 minutes alternating water and pan drippings. Midway through cooking turn the chicken 90 degrees. Continue frequent basting. The cooking time for a 3-1/2 pound bird is about 1 to 1-1/2 hours, depending on how hot your fire is. Cook to an internal temperature of 160�, measured in the thigh. Let rest covered about 30 minutes before carving. Squeeze fresh lemon juice into the roasting juices, and pour into a gravy boat. Add salt, if needed. Serve with roasted potatoes, green salad, and French or Italian bread. You can add the potatoes to the pan if you want to roast them with the chicken. I generally parboil them for 10 minutes and then grill or roast them for 20 to 30 minutes. I also really, really like Sol's Chicken in Caramel Sauce. I just use whatever chicken I have on hand and I keep fish sauce especially for this recipe. Chicken in Caramel Sauce � 1/2 cup dark brown sugar 1/4 cup water 1/4 cup fish sauce 3 tablespoons rice vinegar 1 teaspoon minced garlic 1 teaspoon soy sauce 1 teaspoon slivered ginger 1/2 teaspoon black pepper 2 small dried, red chilies, broken in half 1 tablespoon peanut oil 1 shallot, sliced 1 3/4 lbs. skinless, boneless dark meat chicken, cut into bite-sized pieces 1/4 lb., skinless, boneless white meat chicken, cut into bite-sized pieces � Cooked rice Fresh cilantro sprig for garnishing � Combine the sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper, and chilies in a small bowl. Mix well. Set aside. � Heat the oil in a large skillet over high heat. Add the shallot and saut� for a few minutes. Add the chicken and saut� until slightly browned, about 3 minutes. Add the sauce mixture and bring to a boil. Turn heat down to medium. Cook until the liquid is reduced by half, about 12 minutes, stirring occasionally. Place rice in a serving bowl and spoon the chicken over it. Garnish with cilantro. Boy, this thread makes me glad I have 30 broilers that'll be ready for the freezer sometime the first couple weeks of June! Annie � o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by sherrmann (My Page) on Wed, Apr 25, 12 at 13:17 Quick and easy... Slice a chicken breast or two horizontally, or cut it into chunks, depending on how you will serve it. Sprinkle with EITHER 1) salt and curry powder; OR 2) paprika, cayenne powder, salt and garlic powder; OR 3) seasoned salt Saute in olive oil or butter for a few minutes. Serve over spaghetti, or noodles, or greens (fresh or cooked), with rice, whatever. Completely versatile, quick, low in fat and calories, ready in 15-20 minutes. And cheap, too! o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Wed, Apr 25, 12 at 13:53 Annie, here's a dumb question. I tried looking all over Sol's site for the recipe so I can see a picture, but to no avail. In my silly mind, "caramel sauce" is synonymous with "sweet". I'm hoping it's not sweet at all; it just describes a dark golden colour of the chicken. Can you enlighten me? o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Wed, Apr 25, 12 at 15:57 jasdip, I'm sorry to tell you that it is, indeed, somewhat sweet. The sauce reminds me of that dark and slightly sweet sauce I get on beef and broccoli stir fries at "chinese" restaurants here. It's not hugely sweet, it's slightly sweet, which nicely offsets the heat from those two peppers. Since I'm a wuss, I only use one pepper anyway! Annie o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Wed, Apr 25, 12 at 16:04 I'm lucky to have a source for locally raised poultry so we have it often. I prefer bone-in chicken to boneless and we like all the parts. As I get older, I seem to make simple poultry dishes more than those with complex sauces. Here's one I first made for DH when we were dating and he still requests it some 35+ years later. MUSTARD CHICKEN 4 boneless chicken breast halves 1/2 of a juicy lemon Salt and freshly ground pepper Butter or margarine About 1/4 cup Dijon-style prepared mustard 1/2 cup unseasoned fine dry breadcrumbs Squeeze lemon juice over both sides of chicken, then season with salt & pepper. Melt about 1/4 cup of butter and brush both sides lightly with butter or margarine and place in shallow broiler-proof pan. Roast in preheated 425 degree oven, turning twice, for 15-25 minutes or until just barely tender. Remove from oven and cool slightly. Spread the flat side with a layer of mustard; then turn breast mustard side down into a bowl containing the crumbs. Press with fingers to make a thin layer of crumbs over the mustard. Return to baking pan, crumb side up. Repeat with the other 3 chicken breasts. Drizzle the remaining melted butter or margarine (should be about 2 Tbs. � if not, melt additional) evenly over the crumbs. (I like to brush the butter on to get it even but it takes practice to do it gently without messing up the crumbs.) Set broiler about 6-7" from heat and preheat. Broil until crumbs are crisp and golden brown. Watch carefully that crumbs do not burn. Serve warm or cold. Photobucket o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Fri, Apr 27, 12 at 8:33 Looking through all my chicken recipes was a trip down memory lane. I can't believe how many I have from this site. That and this thread has me motivated to change things up a bit, bring back the old and try the new! This is a recipe we really enjoy. Chicken Cacciatore ... my way 8 Chicken breasts or a combo -of breasts -and thighs 1 1/2 Tbl Olive Oil 1 1/4 Cup Onions, Chopped 8 Oz Mushrooms,quartered 1 1/2 Tsp Garlic, Minced 1 Tsp Dried Oregano 2 Tbl Parsley, Chopped 2 Cup Tomato Sauce 1/2 Cup chicken broth 1/2 Cup Kalamata Olives, pitted and -quartered Rinse the chicken and pat dry. Sprinkle lightly with salt and pepper. Pour 1 tbsp oil into a 10-12" nonstick pan over med-high heat. When hot,add the chicken and brown well(work in batches if it won't all fit). As chicken pieces are browned, transfer to a foil pan (8-9" square). In the same pan, add the remaining oil and the onions, mushrooms, garlic. Stir often over med-high heat until vegetables are limp (12-15 minutes). Stir in the tomato sauce, chicken broth,oregano and parsley. Bring to a boil over high heat, stirring often; reduce heat, cover and simmer about 20 minutes to blend flavors. Add olives to sauce, remove from heat and pour over the chicken in the pan. Seal pan with foil and bake, covered, in a 375f oven for 1 to 1 1/4 hours. **** Additions last time 1 sweet pepper sliced o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Fri, Apr 27, 12 at 9:21 Alexa, I had forgotten about that recipe, thanks for the reminder. I have a jar of sundried tomatoes that just asked to be used up in that one! We do a LOT of chicken (chicken Marsala last night, in fact) since I have three nearby stores that carry chickens w/out hormones/antibiotics, natural, organic, sustainably raised, etc. I'm going to share what I do with a roast chicken instead of the recipe itself. Whenever we prepare a roast chicken, one of my dinner prep steps is to pull out my pressure cooker and pre-stock it with cut up onions, carrots, celery, maybe a parsnip, couple twists of the pepper grinder, bouillon because I do like salt, and couple of springs of Italian parsley and dried dill. DH's job is to cut up the chicken and he'll toss the back into the pressure cooker before we sit down to eat. After dinner I'll debone what wasn't eaten and toss the bones into the pressure cooker, add water, turn on the flame, and half an hour later I have chicken stock. I strain the liquid, measure the liquid gold (grin) into mason jars, label and freeze. If you don't have a pressure cooker, a stock pot would work as well, it would just take a little longer. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Fri, Apr 27, 12 at 16:43 This recipe is, by far, the most requested one in our house. My daughter LOVES it and will eat any leftovers for her lunch the next day COLD. I have no clue where I got the recipe! I always double the marinade. THAI CHICKEN SKEWERS 1/4 cup creamy peanut butter 2 Tblsp. finely chopped onion 2 Tblsp. finely chopped parsley 2 Tblsp. fresh lemon juice 1-1/2 tsp. soy sauce 1 clove garlic, finely chopped 1 tsp. pepper sauce (I use Sriracha) 1/2 tsp. ground coriander 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces Wooden skewers, pre-soaked Combine all ingredients except chicken and skewers in medium bowl. Add chicken; toss to coat. Cover and refrigerate 6 to 8 hours or overnight. Preheat broiler or grill. Thread marinated chicken on skewers. Broil or grill 6 to 8 minutes, turning frequently. (Do not overcook.) Serve warm on skewers. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Fri, Apr 27, 12 at 17:45 I made this and we quite enjoyed it. I wouldn't put so much sauce on top, next time. Slow-Cooker Sweet Butter Chicken (Donna-Marie Pye) 2 tbsp butter 2 tbsp tandoori curry paste or tikka curry paste, divided 1 tbsp minced gingerroot, or 1/2 tsp dried ginger 1 tsp cumin 1 tsp paprika 12-oz can evaporated milk 1 can tomato paste 1 tbsp packed brown sugar 8 skinless, boneless chicken thighs (I used 2 breasts, cut in half) 1/2 cup plain yogurt 2 tbsp freshly squeezed lime juice 2 tbsp chopped fresh cilantro 2 tbsp chopped toasted cashews In a saucepan, cook 1 tbsp of the butter until just beginning to brown. Add 1 tbsp of the curry paste, ginger, cumin and paprika; cook, stirring, 2 minutes until fragrant. Stir in evaporated milk, tomato paste and brown sugar. Bring to a boil. Reduce heat and simmer, stirring often, 10 minutes or until thickened. Add the remaining butter to the slow cooker and coat bottom and sides. In a bowl, combine yogurt and remaining 1 tbsp curry paste. Add chicken and coat with mixture. Arrange in slow cooker and pour sauce evenly over top. Cook on Low 5-6 hours or on High 3 hours, until juices run clear when chicken is pierced. Stir in lime juice and serve over basmati rice, sprinkled with cilantro and cashews. Butter Chicken o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by tobyt (My Page) on Sat, Apr 28, 12 at 16:55 This has become a favourite week night quickie dinner. Pitting the olives takes the most time of anything, but it's really quick and very tasty! Jane Chicken with Olives and Feta Cheese Bon Appetit : November 2000 by Peter Rasmussen, Libertyville, IL A boldly flavored dish that's great served over orzo (rice-shaped pasta). Yield: Makes 6 servings 2 pounds chicken thighs with skin and bones 1 tablespoon olive oil 1 cup chopped onion 2 large garlic cloves, chopped 1 14 1/2-ounce can diced tomatoes in juice 3/4 cup Kalamata olives or other brine-cured black olives, pitted, sliced 1/2 cup dry red wine 1 1/2 tablespoons chopped fresh oregano or 2 teaspoons dried 2/3 cup crumbled feta cheese Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and saute until brown, about 4 minutes per side. Transfer chicken to plate. Pour off all but 2 tablespoons drippings from skillet. Add onion to drippings in skillet. Saute over medium heat 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano. Return chicken and any accumulated juices to sauce; bring to boil. Reduce heat to medium-low, cover and simmer until chicken is tender and cooked through, about 25 minutes. Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sat, Apr 28, 12 at 19:27 This is hands-down my very favourite chicken recipe. This is the original, but I pare it down so that it suits us, with leftovers. This serves 12-14, and there are 2 of us :-) I don't like sweet, so I omit the brown sugar. Chicken Marbella from The Silver Palate Cookbook Preparation time: 20 minutes Marinating time: 12 or more hours Cooking time: approximately 1 hour Yield: 12-14 servings 4 chickens, 2-1/2 pounds each, quartered 1 head of garlic, peeled and finely pureed 1/4 cup dried oregano Coarse salt and freshly ground black pepper to taste 1/2 cup red wine vinegar 1/2 cup olive oil 1 cup pitted prunes 1/2 cup pitted Spanish green olives 1/2 cup capers with a bit of juice 6 bay leaves 1 cup brown sugar 1 cup white wine 1/4 cup Italian parsley, finely chopped 1. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. 2. Preheat oven to 350 degrees Fahrenheit. 3. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. 4. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice. 5. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley. Pass remaining pan juices in a sauceboat. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Apr 30, 12 at 9:34 Jasdip, that chicken Marbella recipe is a favorite at our house too. I do use the brown sugar since it's only about a tablespoon per piece and makes a nice crust on the skin. Here's a few others that we like. HONEY CURRIED CHICKEN 4 bone-in chicken or boneless chicken breasts or 1 cut up chicken 1/4 cup melted butter or margarine 1/4 cup honey 1/2 cup orange juice 2 Tbs. prepared mustard 1/2 tsp. salt 1 tsp. curry powder 2 Tbs. dark rum Place chicken skin side up in shallow baking dish and preheat oven to 375 degrees. Combine remaining ingredients, stirring well. Pour sauce over chicken. Bake for one hour (about 40 minutes for boneless breasts), basting occasionally with sauce. Note: When I use the boneless breasts, I turn them over halfway through the cooking time. I also melt the butter in a pyrex measuring cup in the microwave and then add the honey and orange juice directly to it so I don't dirty more measuring cups. CHICKEN PICATTA 4 chicken breasts (6 oz. each) 2 T. olive oil 1/4 c. white wine 1 t. minced garlic 1/2 cup chicken broth 2 T. fresh lemon juice 1 T. capers 2 T. butter Fresh lemon slices, at least one per chicken breast Prepare the chicken for cutlets. I use a rolling pin to smash and roll then until fairly thin. Try not to break the chicken apart. Salt and pepper both sides of the chicken cutlets, dredge in flour, and shake off excess flour. Heat the oil over medium-high heat. Saute cutlets until brown on one side, 2-3 minutes. Flip the cutlets and cover the pan for 2-3 minutes. Remove cutlets and poor off remaining oil if there is a lot. Return the pan to medium heat and add wine and garlic and cook until liquid is nearly gone and garlic barely begins to brown - about 2 minutes. Add broth, lemon juice and capers. Return cutlets to pan and cook for 1 minute on each side. Remove cutlets to platter and add butter and lemon slices to the sauce. Melt butter and then pour the sauce over the cutlets. ------------ Lincoln Logs and Chicken Tetrazini were my mom's favorite ways to prepare poultry leftovers. LINCOLN LOGS 1 1/2 cups cooked chicken or turkey, finely diced 1 cup dry bread crumbs, divided 1 cup walnuts, finely chopped and lightly toasted 1/4 cup celery, finely chopped 1/4 cup onion, finely chopped 1 Tbs. finely minced fresh parsley 1/4 - 1/2 tsp.salt dash of pepper 1/4 tsp. paprika 1 cup white sauce (recipe below) Cooking oil Mix chicken or turkey, 1/3 cup bread crumbs, walnuts, celery, onion, salt, pepper, and paprika. Moisten with 1/3 cup of sauce. Form mixture into 12 logs, each 3 inches long. Roll in remaining bread crumbs and fry in oil. Drain and serve with remaining sauce or leftover gravy. Notes: If you have trouble shaping the logs, chill mixture first. White sauce can be made ahead of time and stored in the refrigerator, as can the entire logs before frying, storing covered. Sauteed mushrooms can be added to the sauce to be served with the logs. Fresh or dried herbs can also be added in place of some of the parsley; tarragon is especially good. White sauce: 1 Tbsp. butter or margarine 2 Tbsp. flour 1/4 tsp. salt dash pepper dash paprika 1/2 cup chicken broth 1/2 cup half-and-half In medium saucepan, over low heat, melt butter; stir in flour and seasonings until smooth. Gradually stir in broth and half-and-half; cook, stirring constantly, until thickened and smooth. Makes 1 cup o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Mon, Apr 30, 12 at 9:43 Ruthanna, thanks for your comment about using brown sugar. If that's pretty much all it does; is giving a nice crust, I'll do it next time. Thanks! I'm planning on making it soon and having 2 neighbours over for dinner. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Apr 30, 12 at 10:14 I can't wait to try some of these recipes! BF and I have chicken about once a week. Last night we had chicken breasts stuffed with feta and spinach. Good but nothing spectacular. We get a lot of our chicken recipes from Cooking Light, never have anything really bad there, and some are great. I'm going to post my favorite. Also, BF and I eat a lot of turkey burgers. I know I had a recipe for them originally, but I can't find it so now I just wing it. I think you start off with about two pounds-2.5 lbs. of ground turkey. I don't use the lowest fat version, but the next one up, which is still pretty low. To that, add a cup of chopped spinach (the frozen kind, but thaw it), and a cup of lowfat feta (this is for flavor, you can use full fat feta but it will make a gooier situation when you go to fry them). Then add some finely chopped onion to taste. I use dried onion, a heaping TBLSP. Add 1.5 tsp. chopped garlic (more or less depending on your taste, this is fairly garlicky), 1.5 tsp. salt, more or less depending on your taste, and 2 heaping tsp. Penzey's Turkish seasoning, or your favorite Greek seasoning, or Ras el Harnout, which is a Moroccan seasoning, or any combination Mediterranean style seasoning you like. I also add a generous shake of alleppo red pepper, or you could sub some hot paprika, with discretion! Shape these into patties, and freeze the extras to pop out for a quick dinner. These are great on pita with lettuce, tomato, cucumber (or a pickle) and tahini sauce. Here's a recipe for the tahini sauce, from Cooking Light: 1/2 cup plain greek yogurt 1 TBLSP tahini (sesame seed paste) 1 TBLSP lemon juice 1 minced garlic clove (or less, lol!) Dash of salt (I add a tiny bit of sugar since I find nonfat yogurt very tart. I also add fresh chopped chives and parsley, and no garlic. Sometimes I use dried chives and parsley if I don't have the fresh, but if you do, you have to let the sauce sit for a while to absorb the flavor of the dried herbs). Here's our all time favorite Cooking Light chicken dish: Maple-Mustard Chicken Thighs (Lpink's note: we make this with chicken breasts) Speed up prep by marinating only 30 minutes. Serve with cabbage-carrot slaw. (Lpink's note: you don't have to marinate!) Cooking Light MAY 2011 Yield: 4 servings (serving size: 2 thighs and 2 tablespoons sauce) Hands-on:31 Minutes Total:2 Hours, 43 Minutes (Lpink's note: This only takes me about 45 min. to make) Cost Per Serving:$1.91 Ingredients 1/3 cup spicy brown mustard 2 tablespoons brown sugar 3 tablespoons maple syrup 2 tablespoons yellow mustard (Lpink's note: you can leave this out or just sub a little more brown mustard. We don't usually have yellow mustard around) 1 tablespoon grated onion 1 tablespoon cider vinegar 2 teaspoons lower-sodium soy sauce 1/2 teaspoon black pepper 1 garlic clove, minced 8 bone-in chicken thighs, skinned (Lpink's note: I use this sauce on two or 4 boneless, skinless chicken breasts. Use fewer breasts for a saucier, tastier, albeit higher calorie entree) 1/4 teaspoon kosher salt Cooking spray Preparation 1. Combine first 9 ingredients. Place half of mixture in a zip-top plastic bag; reserve remaining mixture. Add chicken to bag; seal. Chill 2 hours. (Lpink's note: you can skip this. I just read recently online somewhere about "food myths" and a marinade doesn't really penetrate very far into the meat anyway, so really not necessary). 2. Preheat grill to medium-high heat. (Lpink's note: we also do this on the stovetop in a cast iron skillet, and then braise the chicken a little bit in the sauce as it thickens,) 3. Remove chicken from bag. Sprinkle chicken with salt. Place chicken on a grill rack coated with cooking spray; grill 8 minutes on each side or until done. Serve with reserved mustard mixture. (Lpink's note: you have to heat this up a bit and reduce it just a bit, which works out great if you put the chicken in the pan while you are doing it. It only takes a couple of minutes to do). o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by paprikash (My Page) on Mon, Apr 30, 12 at 12:09 I have a quickie chicken a la king recipe I sometimes make but this one is over the top fabulous: * Exported from MasterCook * Chicken a la King Recipe By : Adapted from Food Network Serving Size : 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup plus 1 T unsalted butter 2 large shallots -- minced 6 tablespoons all-purpose flour 1/4 cup dry sherry 3 3/4 cups chicken broth 6 sprigs plus 1 T, minced, flat-leaf parsley 1 sprig fresh thyme 1 teaspoon Kosher salt -- plus more to taste pinch cayenne pepper pinch freshly grated nutmeg 1/2 pound shiitake mushrooms -- trimmed and cut into 1/2 inch slices 1/2 cup creme fraiche or heavy cream 4 cups 1-inch cubed poached chicken -- recipe follows 1 tablespoon snipped fresh chives Serve with buttered noodles, toast points, biscuits or crepes Poached Chicken: 10 sprigs parsley 2 sprigs fresh thyme 1 small onion -- halved 1 small carrot -- halved 1 stalk celery -- halved 3 pounds chicken breast halves on the bone 5 to 6 cups chicken broth Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 30 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes. Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard skin and bones. Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Use 3 3/4 cups of it for the chicken a la king. In a large saucepan over medium heat, melt 1/4 cup of the butter and saute the shallots until softened - about 4 to 5 minutes. Sprinkle in the flour and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes stirring frequently. Meanwhile heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche. Add the minced parsley, chicken and chives to the sauce and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes. - - - - - - - - - - - - - - - - - - NOTES : I serve over Pepperidge Farm puff pastry shells. I also add sauteed green pepper strips and a 2 oz jar of pimento and use heavy cream instead of creme fraiche. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Thu, May 3, 12 at 16:54 Here's a chicken recipe I make that has lots of flavor for the calorie content. CHICKEN THIGHS WITH LEEKS & SHITAKES (2 servings � 330 calories each) 2 boneless, skinless chicken thighs, trimmed of fat 1 Tbs. flour 3 tsp. olive oil, divided 1 large leek, white and light green parts only, trimmed and sliced 4 oz. shitake mushrooms, stemmed and sliced 1/2 cup chicken broth 1/4 cup dry white wine 1/8 tsp. salt Sprinkle of ground coriander 1 1/2 tsp. minced fresh tarragon or 1/2 tsp. dried Place chicken on a plate and sprinkle all over with flour. Reserve the excess flour. Heat 2 tsp. oil in nonstick skillet over med-high heat. Add the chicken and cook, turning once, until browned on both sides, 4 to 6 minutes total. Transfer to a plate and cover with foil to keep warm. Add the remaining 1 tsp. of oil, leek and mushrooms to the pan. Cook over med-high heat, stirring often, until the vegetables are tender. Sprinkle the reserved flour over the vegetables and stir to coat. Add broth, wine, coriander and salt and bring to a simmer. Return the chicken to the pan and simmer, turning the chicken occasionally, until it is cooked through, about 4 to 6 minutes. Stir in tarragon and add salt and pepper to taste, if needed. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, May 9, 12 at 11:47 Drawing a name right now.... ********** Jasdip ***************** I'll email you. Nancy o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, May 9, 12 at 12:58 Jasdip has picked rice for the next Cooklong. Thanks to all who posted their poultry recipes, I can't wait to try them. Nancy Here is a link that might be useful: Cookalong #47 ------ RICE o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Wed, May 9, 12 at 13:21 I was coming here earlier to post my Chicken with 40 Cloves garlic that we had the other nite, then saw my name. I have a fear of being picked for a cookalong, and sure enough!