Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jan 31, 11 at 16:13 It seems like a good time to resume the Cookalongs, the last one was in December. Instead of pulling a name out of a hat, I decided to pick the first ingredient for 2011. I'm choosing Citrus because it's in season and because there are so many good things to use it in. So please dig out your favorite T+T recipes that call for any of the citrus flavors, orange, lemon, lime or grapefruit. If you know where the recipe came from please give credit. A quick reminder, please only post recipes you have actually made and if you have a picture please post that too. A recipe that you found on the net is OK if you have made it but is not OK if you haven't. We are only interested in T+T. In a couple of weeks I'll jot down all the names of those who participated in this Cookalong and pull a new name out of the hat for that person to pick a new focus ingredient. I'll post that name at the end of the thread and if I can, I'll also email that person. So please check to make sure that your email through GW is working. My cooking has been in a rut lately so I am really looking forward to some new recipes to liven up our meals. Nancy Here is a link that might be useful: Cookalong #38 ---- Dates! Follow-Up Postings: o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Jan 31, 11 at 17:26 Here's one with orange juice as a main ingredient in the sauce. I prefer it with bone-in chicken breasts but made it a couple of weeks ago with the boneless ones. HONEY CURRIED CHICKEN 4 bone-in chicken or boneless chicken breasts or 1 cut up chicken 1/4 cup melted butter or margarine (I used 2 Tbs. of butter and 1 Tbs. safflower oil) 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 (less for boneless breasts), basting occasionally with sauce. Note: I usually use skinless bone-in breasts so 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 measuring cups. Can sprikle top with toasted almonds or cashews, if desired. Photobucket o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Mon, Jan 31, 11 at 17:42 Oh my....you hit me well on this! This from my DIL...no pics, but it's beautiful with the ornage and red bits... Citrus baked turkey 1 whole turkey breast about 4 1/2 pounds Marinade 2 oranges, grated rind and juice 1/2 cup corn oil 1/2 cup honey 1 red bell pepper seeded and diced 1 jalapeno pepper, seeded and diced ( I like 2....maybe 3!) 1/2 tsp salt. Marinate in a plastic bag at least 2 hours or all day. Bake 375 in a covered roasting pan with the marinade poured over it. Bake an hour, remove lid and continue to bake until thermometer reads 165 ( about 1/2 an hour more). Baste frequently. Remove from oven, let stand 20 minutes, skim fat from sauce, slice turkey and serve with the sauce. I skim the fat from the sauce and thicken with a slurry of cornstarch. And I don't know who sent me this...but someone on this forum....and it's a keeper! Linda, this sauce with fresh ginger, orange zest and orange juice is wonderful. I also had a dill sauce available. Everyone loved this. I think it has your name on it. 1/2 cup sour cream 1/4 cup mayonnaise 2 teaspoons Dijon-style mustard 1 1/2 tablespoons grated peeled fresh gingerroot 1 teaspoon freshly grated orange zest 2 tablespoons fresh orange juice 1 1/2 tablespoons drained green peppercorns (*I omitted) 1/2 teaspoon sugar 1 tablespoon white-wine vinegar Make the sauce while the salmon is poaching: In a bowl whisk together the sour cream, the mayonnaise, the mustard, the gingerroot, the zest, the juice, the green peppercorns, the sugar, the vinegar, and salt to taste and let the mixture stand at room temperature for 20 minutes to let the flavors develop. And this dressing will be a happy surprise...lemon and blue cheese are great together! Fran Lozano's zesty blue dressing 4 oz Maytag blue cheese 1/2 cup olive oil 1 tsp grated lemon peel juice of � a lemon 1 cup sour cream 1 clove minced garlic. Mash cheese with fork and mix in oil until creamy. add remaining ingredients. I have lots more...but I'll leave room for someone else. Linda C o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, Jan 31, 11 at 18:16 Cardamom Citrus Fruit Salad 1 large ruby pink grapefruit 3 oranges (navel, blood, mandarin or a combination) 1/4 c honey 2 T fresh lime or lemon juice 1/4 tsp ground cardamom Peel the fruit and cut away the membranes from the individual segments with a sharp knife. Place peeled segments in a large bowl. Drain off any excess juice from the fruit into a saucepan. Add the lime juice, honey and cardamom. Bring to a boil and reduce heat to low. Simmer for 10 minutes then remove from heat and cool to room temp. Pour over the fruit mixture and gently fold to coat fruit. Chill 15 minutes. Serves 4 o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by seagrass (My Page) on Mon, Jan 31, 11 at 18:41 This is a colorful, fresh citrus salad in the winter... Orange Salad with Stuffed Dates SERVES 4 1/2 cup sliced almonds 8 medjool dates 2 ounces soft goat cheese 4 navel oranges 3 tablespoons white wine vinegar Salt and pepper, to taste 1/2 cup olive oil 1/2 cup whole flat-leaf parsley leaves 1 small red onion, thinly sliced Set the oven at 375 degrees. Place the almonds on a rimmed baking sheet. Toast the nuts, turning several times, for 5 to 8 minutes or until brown. Watch them carefully, because they burn easily. Use a sharp paring knife to cut a lengthwise slit on one side of each date; don't cut all the way through. Remove the pits. With a small blunt knife, press 1 tablespoon of the goat cheese inside each date. Pinch the sides of the dates together; the goat cheese should show at the seam. Use a serrated knife to cut off both ends of one of the oranges. Set a flat end on a cutting board. Make a vertical cut in the orange between the rind and the flesh, starting at the top and curving the knife as you move to the bottom of the fruit. Continue making vertical cuts around the orange, so that the rind and pith are removed and only a round of flesh remains. Place the orange on a rounded side and slice 1/4-inch rounds through the segments (the slices should look like the spokes of a wheel). Repeat with the remaining the oranges. On each of 4 large salad plates, overlap orange slices. Set the plates aside. In a bowl, whisk the vinegar with salt and pepper. Gradually whisk in the oil. Spoon the dressing over the oranges. Garnish the oranges with parsley leaves, red onion slices, and toasted sliced almonds. Set 2 stuffed dates on each plate and serve at once. DELISH!! seagrass o Buddhacello - similar to Limoncello clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_mn (My Page) on Mon, Jan 31, 11 at 19:23 I found this on a food blog and cannot find the person's name or name of the blog. about a quarter cup of grated citron zest (Buddha's Hand) 1 750 ml bottle of 100 proof vodka 2 cups sugar 2.5 cups water Put zest and vodka in a glass container, cover tightly, and let steep for about two weeks. When time is up, make a syrup using the sugar and water. While it's cooling, strain solids out of vodka using a fine mesh strainer. Then strain again through cloth. (Note: cheesecloth is too coarse; I used rags torn from an old white cotton bed sheet. Be sure to wet the cloth before you start. This step can take a while, but it's worth it to get all the sediment out.) Add about half the sugar syrup to the infused vodka, taste, and keep adding until it tastes sweet enough to you (traditional limoncello is quite sweet, but yours doesn't have to be). Pour into pretty bottle(s) (e.g. the final container) and age for another two weeks. You can use this recipe to make liqueur from just about any citrus fruit, but you might want to increase the amount of zest for less aromatic fruits such as tangerines. Preserved Lemons from Jenny's Nourished Kitchen I have included a link. I love these with a Moroccan Stew or with grilled chicken or fish. Here is a link that might be useful: Preserved Lemons from the Nourished Kitchen o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Tue, Feb 1, 11 at 8:15 Don't remember who posted this before - but I make it often using regular oranges and have made it with only lemons. FLOURLESS CLEMENTINE CAKE 4-5 clementines (about 375g or 1 lb.) 6 eggs 225g sugar (1 cup + 2 Tblsp.) 250g ground almonds (2-1/3 cups) 1 heaping tsp. baking powder Put the clementines in a pot with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Dump the clementines - skins, pith, fruit and all - and give a quick blitz. Then tip in all the remaining ingredients and pulse to a pulp. Preheat the oven to 375� F. Butter and line an 8-inch springform pan. Pour the cake mixture into the prepared pan and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the pan. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it any time. I've also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to one and one-quarter cups and slightly anglicize it, too, by adding a glaze made of confectioner's sugar mixed to a paste with lemon juice and a little water. Recipe by Nigella Lawson. Here is a link that might be useful: Link to recipe on Food Network website o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by eandhl (My Page) on Tue, Feb 1, 11 at 9:23 Question, is it fair to print a recipe I got from a live cooking show? o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Feb 1, 11 at 12:58 Sure it's fair as long as you have actually made it. The origin of a recipe is not the big concern, we just want to make sure you have made it and tested the recipe. Over the years we have had posters that just pretended to cook or bake and who posted recipes that they have never actually made. Sometimes those recipes are a big dud. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by publickman (My Page) on Tue, Feb 1, 11 at 19:40 Since I have several citrus trees, I like to keep up with citrus recipes. Here are some of my favorites: Lars' Lime Pie Crust 6 tbsp unsalted butter 2-1/2 tbsp sugar 1-1/4 cups Graham cracker crumbs Filling 2 tbsp cream cheese or Neufchatel cheese 2 tsp sugar 2 eggs, slightly beaten 3-4 fresh limes (enough for 1/2 cup juice) 2 tbsp cornstarch 1 smidgeon salt (1/32 tsp) 1 - 14 oz can sweetened condensed milk Topping 1-1/4 cups heavy whipping cream 1 tbsp sugar 1 tsp cornstarch Directions Melt butter and add sugar. This can be done in a 9" or 8" Pyrex pie pan, or a bowl, as you prefer. Add the Graham cracker crumbs and mix with a fork to combine. Press into a 9" pie pan and bake 7 minutes at 350� and allow to cool. Soften the cream cheese in a bowl with 2 tsp sugar and add the eggs. Beat to combine thoroughly. Zest the limes, preferably with a Microplane grater, to obtain 1 tbsp lime zest, to be used later. Squeeze limes to obtain at least half a cup of lime juice, and add the cornstarch . Mix this with the cream cheese/egg mixture and add the salt and condensed milk, and combine. A hand-held mixer can be used at this point, especially if you have used it to beat the cream cheese and eggs. Stir in the lime zest by hand and pour the mixture into the slightly cooled pie shell. Bake at 375 degree for 18 minutes. Allow the pie to cool, and then chill in the refrigerator for at least two hours. Chill the egg beaters and bowl for the whipping cream in the freezer while the pie is chilling, and then whip the cream until soft peaks form. Add the sugar and cornstarch and beat until fairly stiff. Cover the top of the chilled pie with whipped cream and serve. Yield: 8 servings. Lars' Hummus Ingredients 1/2 pound (1-1/3 c) dried garbanzo beans, (about 3-1/2 cups cooked) 1/3 cup lemon juice 2-3 large cloves of garlic (4-5 if small) 1/2 cup olive oil 1/4 cup toasted sesame seed oil 1/2 cup tahini (toasted, if available) 2 tsp salt 1/8 tsp cayenne 1 1/4 tsp freshly ground black pepper (or to taste) 1-2 tbsp water, if needed Directions Cook beans according to package instructions. I generally boil them for two minutes in a large pan, with triple height of water. Then I turn off the heat and soak for 1 hour covered and then wash them. Return to pan with water to cover plus 1/2 tsp baking soda and simmer for about 1-1/2 hours, or until tender. They will get tender much more quickly with the added baking soda. After cooking, I rinse them twice with cold water to remove the cooking water. Put the drained beans in a large food processor with the peeled garlic cloves (coarsely chopped) and the rest of the ingredients. Process until smooth. If it is too thick, thin with water, a tablespoon at a time. Avgolemono Sauce (use this sauce over noodles with chicken) 1 cup stock (or 1 cup water with 1 tsp soup base � vegetable or chicken) 2 tbsp butter 2 tbsp flour 1/4 cup lemon juice (approx. one very large lemon) 2 eggs 2 tbsp water 1/8 tsp cayenne 1/2 tsp black pepper salt to taste, unless using soup base that contains salt) Heat the stock, or heat the water and dissolve the soup base. Make a roux with the butter and flour and add the stock. In a separate bowl, lightly beat the eggs and add the lemon juice and water. Slowly add this mixture to the thickened stock, stirring constantly, and heat to desired temperature. Add pepper and salt, as needed. I've made all of the recipes many times. Lars o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Tue, Feb 1, 11 at 23:46 At our house it's called Jessy's Sauce. Love this for grilled/baked chicken, fish or pork. I can quadruple batches for Christmas gifts and for the pantry. * Exported from MasterCook * Lime-Chipotle Sauce Recipe By :Jessy- Cooking Forum Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup honey 2 tablespoons minced canned chipotle chilies in adobo sauce 3 tablespoons brown mustard -- (or dijon) 1/2 cup lime juice 1 1/2 tablespoons minced garlic 1 teaspoon ground cumin 1/2 teaspoon ground allspice 1/2 cup chopped fresh cilantro Season with salt and pepper Blend in food processor. Serve sauce as a marinade grilled meats, poultry, and fish if your guests don't get to it first with tortilla chips. Makes 1 1/2 cups. - - - - - - - - - - - - - - - - - - - NOTES : Katie's note: This can be canned in a boiling waterbath for 15 min. at 0-1000 ft., 20 min. at 1001-6000 ft. and 25 min. above 6000 ft. ................................. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Wed, Feb 2, 11 at 5:56 Wondering - has anyone tried Jessy's sauce on chicken wings? o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Wed, Feb 2, 11 at 6:36 These are all recipes I make regularly and can highly recommend. Margarita Balls Servings: 24 Ingredients: 1 (12 ounce) package vanilla wafers 1/2 pound ground almonds 1/4 pound white chocolate 1/2 cup tequila 3 Tbsp Rose’s Lime Juice 1/4 cup orange marmalade 2 tablespoons light corn syrup Directions: 1. Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds. 2. Melt four 1 oz squares white chocolate according to package directions. 3. In blender, process tequila, orange marmalade, lime juice and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture. 4. Shape into 1 inch balls and coat with sugar. Store in refrigerator. ******************************************************* Macadamia Crusted Halibut with Citrus Butter Sauce Serves 4 Four 6 oz. halibut filets 1/2 cup unsalted butter, softened 1/4 cup panko flakes (Japanese bread crumbs) 1/4 cup macadamia nuts, toasted, ground fine 2 Tbsp. olive oil salt and pepper 1 tsp each grated orange, lemon and lime zest 1/2 cup orange juice 2 tbsp lime juice 2 tbsp lemon juice 1 minced shallot 1 tbsp honey 5 tbsp butter Season each filet with salt and pepper. Mix the toasted macadamia nuts into the soft butter. Add in panko flakes. Spread top of fish with crust and sear quickly in 2 Tbsp olive oil in hot sauté pan on both sides. Chop the shallot very fine. Saute in 1 tbsp butter until soft. Add the zests, juices and honey. Bring to a boil and reduce just a bit. Add 4 tbsp butter and swirl it to incorporate. Serve over the fish. ******************************************************* Honey Ginger Salmon 1 teaspoon ground ginger 1 teaspoon garlic powder 1/3 cup soy sauce 1/3 cup orange juice 1/4 cup honey 1 green onion, chopped 1 1/2 lbs salmon fillet 4 servings 1. In a large self-closing plastic bag, combine first six ingredients; mix well. 2. Place salmon in bag and seal tightly. 3. Turn bag gently to distribute marinade. 4. Refrigerate 15 minutes or up to 30 minutes for stronger flavor. 5. Turn bag occasionally. 6. Lightly grease grill rack. 7. Preheat grill to medium heat. 8. Remove salmon from marinade; reserve the marinade. 9. Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork. 10. Brush with reserved marinade up until the last 5 minutes of cooking time. 11. Discard leftover marinade. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by eandhl (My Page) on Wed, Feb 2, 11 at 8:46 Yes I have made this several times. Ingredients * 4 chicken breast halves (I used boneless breasts) * 1/2 teaspoon salt * 1/8 teaspoon freshly ground black pepper * 2 tablespoons butter * 1 large onion, finely chopped * 1 teaspoon paprika * 1 1/2 cups green onions, chopped (about 6 green onions, including green part) * 1/2 cup orange juice * 2 tablespoons bourbon * 1 cup chopped fresh peaches (about 2 medium peaches) * Dash nutmeg Directions Preheat oven to 400 degrees. Sprinkle chicken quarters with salt and pepper. Place in a 13 by 9-inch baking pan and set aside. In a medium skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the paprika and all but 1 tablespoon of the green onions and continue to cook, stirring occasionally, for an additional 4 minutes. Spread the onion mixture evenly over the chicken, spoon the orange juice and bourbon over the top, and bake in the preheated oven for 30 minutes, turning and basting occasionally. (I covered during most of this time) Remove the chicken from the oven, spoon the peaches over the top, sprinkle with nutmeg, and return to the oven for an additional 15 to 20 minutes or until the chicken is tender and shows no trace of pink near the bone. Remove the chicken from the pan, place on serving dish, and pour the juices over the chicken. Garnish with the remaining green onions and serve immediately o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Wed, Feb 2, 11 at 9:11 Hey Pat - I haven't tried that recipe with wings! But I will now. One thing I notice with this marinade is I have to watch the meat (salmon is awesome) carefully, the high sugar level means it can burn quickly. o RE: Oops clip this post email this post what is this? see most clipped and recent clippings Posted by eandhl (My Page) on Wed, Feb 2, 11 at 12:27 I forgot the name of the recipe. "Bourbon laced tipsy Chicken" o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, Feb 2, 11 at 14:36 Eandhl, that recipe sounds really good. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Wed, Feb 2, 11 at 14:44 This was in timely if you are lucky enough to find Seville Oranges which are only available in February. 2 lbs Seville Oranges (the ugliest oranges in the world) 6 cups water 1 lemon 7 1/2 cups sugar. Place oranges and lemon in a large pot cover with water and simmer ( do not boil) until soft, about 2 hours. Remove fruit, cool slightly and then cut in half. Scrape out seeds, pith and flesh . Place pith and seeds in a cheescloth bag. Return bag and flesh to the water. Slice the skins into desired thickness or process in a food processor. Add peel and sugar to the pot. Bring to a boil and boil about 30 minutes (maybe less maybe more depending on natural pectin) or until reaches gel stage. Remove form heat, skim foam , stir. Pour into sterilized jars and hot water bath 10 mins. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Wed, Feb 2, 11 at 16:09 Id be remiss if I didn't post this one because it's one of my all time favourite recipes! Thanks again for the umpteenth time Gina! Lemon Linguine With Scampi (Gina) 3/4 Lb linguine 3 Tbl unsalted butter 2 1/2 Tbl good olive oil 1 1/2 Tbl minced garlic (4 cloves) 1 Lb large shrimp (about 16 shrimp), peeled and deveined 1/2 teaspoon Kosher salt 1/4 Tsp freshly ground black pepper 1/3 Cup chopped fresh parsley leaves 1/2 lemon, zest grated 1/4 Cup freshly squeezed lemon juice (2 lemons) 1/4 lemon, thinly sliced in half-rounds 1/8 Tsp hot red pepper flakes Cook pasta to al dente. Meanwhile, in a large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve. Note: I usually add some chicken broth to get more sauce. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Wed, Feb 2, 11 at 16:44 Oh gee Sharon! You reminded me of another recipe from years ago that I make without even consciously thinking about it. It is very good. Alexa ********************************************** Lemon Chicken from Rao’s two (2-1/2 to 3 lbs each) broiling chickens, halved Lemon Sauce (recipe follows) 1/4 cup chopped Italian parsley Preheat broiler for at least 15 minutes. Broil chicken halves, turning once, for about 30 minutes or until skin is golden brown and juices run clear when bird is pierced with a fork. Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, and 3 small breast pieces). Place chicken on a baking sheet with raised sides. Pour Lemon Sauce over the chicken, and toss to coat well. If necessary, divide sauce in half and do this in two batches. Return to broiler, and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler, and evenly portion chicken onto 6 warm serving plates. Pour sauce into a heavy saucepan, and stir in the parsley. Place over high heat and boil for 1 minute. Pour an equal amount of sauce over chicken on each plate, and serve with lots of crusty bread to absorb the sauce. LEMON SAUCE 2 cups fresh lemon juice 1 cup olive oil 1 tbsp red wine vinegar 1-1/2 tsp minced or crushed garlic, or more according to your taste 1/2 tsp dried oregano salt and pepper to taste Place all ingredients into a large bowl, and whisk together until well blended. Cover and refrigerate until ready to use. Whisk or shake vigorously just before use. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by eandhl (My Page) on Wed, Feb 2, 11 at 18:43 Thanks wizardnm, it is really good and I have served it to company a few times. Everyone seems to like it. Can't take any credit I saw it on a cooking show. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Wed, Feb 2, 11 at 20:00 Alexa, I just made that for the first time, using some of the Meyer lemons from Arlene. It was really good. I don't have a broiler to speak of, I have one of those things under my oven what means you have to lie on your stomach on the floor to put anything under the "broiler". So, I browned the chicken in the oven, dumped the sauce over top and baked it until the chicken was done and the sauce reduced a bit. It turned out wonderfully. Teresa, I just made limoncello from some of those Meyer lemons too, I used Doucanoe's recipe and it was/is really good. OK, one of my new favorites Photobucket Shaker Lemon Pie From the episode: Two Perfect Pies You will need 6 tablespoons of lemon juice for this recipe. Have an extra lemon on hand in case the 3 sliced lemons do not yield enough juice. Serves 8. Ingredients 1 double-crust pie dough 3 large lemons , sliced thin and seeded (see note) 1 3/4 cups sugar 1/8 teaspoon salt 1 tablespoon cornstarch 4 large eggs 1 tablespoon heavy cream Instructions 1. Adjust oven rack to lowest position and heat oven to 425 degrees. Line a 9-inch pie plate with 1 dough round and refrigerate for 30 minutes. 2. Squeeze lemon slices in fine-mesh strainer set over bowl; reserve juice (you should have 6 tablespoons). Bring drained slices and 2 cups water to boil in saucepan, then reduce heat to medium-low and simmer until slices are softened, about 5 minutes. Drain well and discard liquid. Combine softened lemon slices, sugar, salt, and 1/4 cup reserved lemon juice in bowl; stir until sugar dissolves. 3. Whisk cornstarch and remaining lemon juice in large bowl. Whisk eggs into cornstarch mixture, then slowly stir in lemon slice mixture, then slowly stir in lemon slice mixture until combined. Pour into chilled pie shell. Brush edges of dough with 1 teaspoon cream and top with remaining dough round. Seal, crimp edges, and brush top of dough with remaining cream. Using paring knife, cut 4 vents in top of dough. 4. Bake until light golden, about 20 minutes, then decrease oven temperature to 375 degrees and continue to bake until golden brown, 20 to 25 minutes. Cool on wire rack for at least 1 hour. Serve. (Pie can be wrapped in plastic and refrigerated for 2 days.) We found that using a knife to evenly cut the lemons into paper-thin slices was a difficult and time-consuming task. We had better results with a mandoline (or V-slicer), which produced perfectly thin slices in no time at all. If you don’t have a mandoline, we did find another piece of kitchen equipment that will make the process easier��"the freezer. Popping the lemons into the freezer for about 30 minutes firms them up for better hand-slicing, which is best accomplished with a serrated knife. This was one of the few Cook's Illustrated recipes that I've tried that I like and will use again, it was delicious, tart and bitter from the rind. Annie o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, Feb 9, 11 at 17:38 Here are a couple of my favorite orange recipes. I need to make both again very soon! Spicy Orange Beef 2 tablespoons vegetable oil 1 pound round steak, cut into thin strips on the diagonal 1/4 cup orange peel, cut into slivers 1 clove garlic, minced 1/2 teaspoon ground ginger 2 tablespoons cornstarch 1 cup beef broth 1/4 cup soy sauce 1/4 cup sherry 1/4 cup orange marmalade 1/2 teaspoon crushed red pepper flakes 1. In a wok or skillet, heat oil over medium-high heat. Add beef strips 1/3 at a time. Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels. 2. Return all the beef to the wok. Stir in orange peel, garlic, and ginger; stir-fry 1 minute. 3. In a medium bowl, combine cornstarch, broth, soy sauce, sherry, marmalade, and red pepper. Pour this mixture into the beef, stirring constantly. Bring to a boil over medium heat and cook for 1 minute. Serve hot. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I've made this using sour cream when I didn't have any ricotta on hand. I like a rich dough... Orange Glazed Coffee Cake 1 pkg active dry yeast 1/2 cup warm milk 1/2 cup granulaqted sugar 1 TBS grated orange zest 1 Lg. egg, lightly beaten 1/4 cup warm water 1/2 cup fresh orange juice 1/2 cup ricotta cheese 1/2 tsp salt 3 1/2-4 cups all purpose flour GLAZE: 1 large egg, lightly beaten ICING: 1 cup confectioners' sugar; 1 1/2-2 TBS fresh orange juice In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 min. Stir the warm milk, orange juice, sugar, ricotta cheese, orange zest, salt and egg into the yeast mixture. Using heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat 2 cups flour into the yeast mixture until a wet dough forms. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough forms. Turn dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking. Place the dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours. Grease a 10 inch springform pan. Punch down the dough. Turn out onto a lightly floured surface and knead for 1 to 2 minutes. Divide the dough into 3 equal pieces. Roll each piece into a 20 inch long rope. Braid the ropes together. Coil braided dough in prepared pan; tuck ends under. Cover loosely with a damp cloth and let rise in a warm place until almost doubled, 30 minutes. Preheat oven to 425 deg.F. Brush the dough with glaze. Bake until the top of the cake is golden brown, 25 to 30 minutes. Turn the cake out onto a wire rack to cool slightly. To prepare icing, in a small bowl, stir together the confectioners' sugar and orange juice until smooth. Spread icing over warm cake and serve warm. Makes approx. 12 servings. Nancy o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by brightonborn (My Page) on Sun, Feb 13, 11 at 7:06 Looking for a good lemon square recipe please !!! o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Feb 13, 11 at 16:56 I've made this recipe with many different varieties of fish. The one under the citrus mixture in the photo is a striped bass. Sometimes I use olive oil instead of the butter. Photobucket o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Sun, Feb 13, 11 at 17:54 Here you go, brightonborn. Lemon Butter Bars Source: Land-O-Lakes Crust 1 c AP flour 1/2 c butter, softened 1/4 c sugar Filling 3/4 c sugar 2 eggs 3 T lemon juice 2 T AP flour 1 tsp grated lemon peel 1/4 tsp baking powder Powdered sugar Preheat oven to 350F. Combine all crust ingredients in a small bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press into bottom of ungreased 8x8-inch square baking pan. Bake 15-20 minutes or until edges are lightly browned. Meanwhile combine all filling ingredients except powdered sugar in small bowl. Beat at low speed, scraping bowl often until well mixed. Pour filling over hot crust. Bake 18-20 minutes or until filling is set. Sprinkle with powdered sugar while still warm and again when cool. Cut into squares. Makes 16 bars. Linda o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Feb 13, 11 at 19:31 Oops, I forgot to add the recipe. CITRUS-BAKED FISH 1 orange, unpeeled, cut into very thin slices 1 lemon, unpeeled, cut into very thin slices 1 lime, unpeeled, cut into very thin slices 1 large onion, peeled and cut into very thin slices 1 tsp. salt 2 � 3 tsp. Old Bay seasoning 1 whole fish, gutted (head can be on or off as you prefer), about 5 lbs. 3 Tbs. butter or margarine Mix together fruits, onions, Old Bay and salt. Place fish on a rack in a baking dish and put 2/3 of the citrus mixture in the center cavity and 1/3 on top. Dot with butter. Bake at 350 degrees until fish is done. Discard stuffing before serving. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Mon, Feb 14, 11 at 16:46 This is very quick and easy, and it's good. Orange Braised Chicken Thighs with Green Olives Gourmet : December 1995 Can be prepared in 45 minutes or less. Serves 2. 4 chicken thighs with skin 2 teaspoons olive oil 3 large garlic cloves, minced 1 medium onion, sliced thin 1/2 teaspoon ground cumin 1/2 cup fresh orange juice 1 tablespoon fresh lemon juice 1/3 cup small pitted green olives Rinse chicken and pat dry. Season chicken with salt and pepper. In a heavy skillet heat oil over moderately high heat until hot but not smoking and brown chicken, transferring as browned to a plate. Pour off all but about 1 tablespoon fat from pan. Reduce heat to moderate and in skillet cook garlic, stirring, until it begins to turn golden. Add onion and cook, stirring, until pale golden. Stir in cumin, citrus juices, and salt and pepper to taste and add chicken and olives. Simmer chicken, covered, 25 minutes, or until tender. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Feb 14, 11 at 17:57 Just finished up a batch of marmalade. A labour of love because I don't care for it much but himself loves it and after all it is Valentines Day.... o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Tue, Feb 15, 11 at 7:36 My new favorite sauce/marinade/dip/glaze for veggies, chicken, - Equal parts hoisin and orange juice, mixed

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!

I make eggplant parm, but I do the eggplant cutlets as mentioned in the Mooswood cookbook. I bake mine. I remember that book but have never used it. It just seemed the most logical thing to do to bake them instead of frying. My Italian MIL used to fry those breaded eggplant cutlets and they soaked up copious amounts of oil, made a mess in the kitchen and were downright loaded with calories and fat! And, it took a long time to do all that and to clean up the mess. My cutlets still are fragrant with olive oil. Because I dont use as much oilive oil, I can use a nicer quality of olive oil that has a welcomed taste to it. I dunk the slices in egg whisked with a bit of buttermilk, and dredge them into a plate of nice home made breadcrumbs from my special bread recipie. The crumbs are seasoned with black pepper and bit of dried oregano and a nice dollop of grated pecorino romano. They go onto a heavy baking surface that that has been graced with a nice bit of olive oil, dressed with another nice round of olive oil on top, and thet go into a hot oven for about 20 minutes, or so. For even nicer browning they can be flipped over and given a few minutes more. I slice the cutlets about 1/2" thick and never salt out the eggplant. By the time the cutlets are browned they have also been relieved of the excess moisture. They keep well in the fridge for a few days and do freeze well. They are easy to make some eggplant parm on top of the stove in one of my iron skillets because the cutlets are all prepared. The cutlets are great even without the added sauce and cheese or whatever you choose. Pork chops can be done very much the same way. I find that the breading that coats the chop allows the meat under the breading to cook to perfection.

Looks wonderful, Zalco! .. such great variety! We have similar "meals" when my family gathers-- but they are more often "deconstructed" and not assembled on a board. The board makes it look more artful and intentional in my opinion.. love it. I can just imagine you all sharing a casual evening of drinks and interesting conversations over the board! In my own home I usually only serve two and I have a perfect size serving board for 2. I also use it to serve homemade pizza or soup and accompaniments... sometimes just for myself (snagged off my fb page) I need/want a few more boards but this one from JK Adams is a great size for 2-4 and is very lightweight. I usually serve on the patio or in front of the fireplace and some of my other boards are very heavy to move once filled.