Simple French Recipes - How to make roast chicken Provencal

Some French recipes are complicated, but many of them are actually very simple, including the following recipe for fried chicken Provencal. The chicken is combined with tomato, basil, onion, garlic, wine, broth and olives in this recipe and this is all you need to make a tasty dish. You can serve with mashed or boiled potatoes, rice or potatoes.

This recipe serves four people and is ideal if you have a dinner party and you want to serveclass, but not too clumsy. So what exactly Provencal? Provence is a region in southern France and a recipe that is labeled with the term "Provence" or "Provence", this means that it is prepared in the style of the region.

Herbes de Provence

You may have heard of Herbes de Provence, which is a combination of fennel, savory, thyme, basil and more. Timo is usually the strongest flavor, but it depends on the manufacturer. Lavender is added toAmerican mix, but not the traditional French. This spice blend has been since the year 1970 and you can use it to flavor grilled meat, fish or vegetables.

The dishes of this region of France has always used a lot of herbs, but the people who live in the area still have the herbs separately, rather than a mix of Herbes de Provence.

Recipe - Step by Step

What you need:

3 pounds chicken
2 plum tomatoes
1 / 2 cup fresh basilBrowse
1 onion
1 clove garlic
3 / 4 cup veal stock
1 / 2 cup dry white wine
1 / 4 cup Kalamata olives
Salt and black pepper
How:

Preheat oven to 450 degrees C. Sprinkle chicken with salt and pepper and turn it into a ten-inch baking pan. Bake in the center of the oven for twenty minutes.

As the bird roasts, mince garlic and onion. Pit the olives and chop finely. Chop enough to get two tablespoons basilthe remaining basil and cut into thin strips. De-seed tomatoes and cut into quarter pieces.

Set the oven temperature to 350 degrees F and fry the chicken for another forty minutes or until a thermometer inserted in the center of the thigh reads 170 degrees F and juices Chicken Run clear. Place the chicken on a cutting board and make a loose foil tent over it to keep warm.

Pour all the fat, except for two teaspoons of the pan and frythe onion half a minute, stirring all the time. Add garlic and cook another minute and a half. Add the white wine to de-glaze the pan, scraping the burnt bits from the bottom.

Boil the mixture until it reduces by half, then add the broth. Bring to a boil and add the olives and tomatoes. Boil the sauce for three minutes or until it thickens. Mix the basil strips and remove the mixture from the heat. Cut the chicken into four pieces and pour the sauceit. Sprinkle chopped basil over the top and serve.

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Chicken Stew Rice

Ingredients:

500g chicken breast
200 g liver
200 g kidney
Peppers 3 medium-sized
2 cups Broccoli florets
3 cups chicken broth
1 tsp / 1 tablespoon fresh sage leaves
3 pieces of carrots
Salt to taste
1 medium sized onion
5 cups rice
1 teaspoon olive oil
Peanut oil
2 Knorr chicken cubes
1 medium cucumber

Method

Remove skin and bone the chicken and cutinto cubes, wash and place in a sieve until the water drainage. Cut the liver and kidneys into small cubes, wash and place in a sieve until the water drainage.

Fry the chicken livers, and kidneys in oil in a frying pan until golden brown. Finely chop the onion and add it to the liver, kidneys and chicken and cook until tender. Cut the carrots into thin slices and set aside. Chop the peppers well. Chop broccoliand the sage leaves and set aside too. Stir the broth, olive oil, rice, and chopped peppers and carrots. Bring to a boil, then reduce heat and simmer and add the two cubes of Knorr chicken, cover the rice and cook rice until tender. The rice should be ready in about 30 minutes. Then add the broccoli and sage, cook over low heat until the broccoli is tender, which should not be longer than 3 minutes.

Add salt to taste. Cut the cucumber and cut intohalf. After serving the rice, add a little cucumber on the side of rice.This recipe serves five people.

See Also : Chop Onion Cabbage Recipe

Chicken liver soup - Two tasty recipes

chicken livers are good for you. They are rich in vitamins A, B, B12, C, D, E and K and minerals such as copper, zinc, selenium and phosphorus. A soup recipe usually the thighs, breasts, or the carcass of the bird, but why not a different kind of soup just for a change? This dish can be prepared in plenty of ways and is tasty and nutritious.

If you're in a whole bird for another recipe, save it and use the giblets in a tasty soup recipe.Not everyone likes this kind of meat, but if you do, you can enjoy these recipes, because the flavors are pleasant and well balanced, nutritious know them.

Healthy liver chicken soup with noodles and vegetables

You can add more water to dilute the broth as you like. The amount of water you use is yours. Some people prefer this dish are very thin and others find it a bit 'thicker. You can adjust the seasoning at the end. This recipe is good servedwith warm baguette or a kind of bread you want to happen. The bread is optional, because the pasta should be satisfactory.

What you need:

1 pound chicken livers
1 onion
1 green pepper
1 teaspoon crushed red pepper
1 tablespoon vegetable oil
3 1 / 2 oz fresh parsley
7 oz tomato sauce
5 1 / 2 oz pasta
Sale, neededHow to do this:

Cook the meat in a pan of water for twenty minutes. Chop the green pepper, onion,and parsley. Chop the liver and put them in a pan with water. Add onion, green pepper and tomato sauce. Cook for ten minutes and then add salt and pepper to taste. Add pasta and cook over low heat. Serve the soup with fresh parsley sprinkled on top.

Cream of chicken liver with eggs and spinach puree

This recipe is for six people and is rich and creamy. If you are looking for a satisfying and healthy recipe, this is a filling and tasty, even if it's a soup recipe. Serve your family with some crusty bread and continue its creamy texture and flavor of love interest.

What you need:

6 chicken livers
3 eggs
1 liter chicken stock
1 cup spinach puree
3 tablespoons flour
5 tablespoons butter
1 onion
1 cup heavy cream
1 tablespoon tarragon
Salt, black pepper and celery salt, to taste
chopped parsley, to garnishHow to do this:

> Chop the onion and eggs. Fry the chicken livers in two tablespoons of butter, then chop and combine them with the onion and eggs. Melt the remaining butter and flour. Add the spinach puree and chicken liver mixture in a saucepan. Add the cream and stock and bring the soup to taste with salt, pepper, tarragon and celery salt. Warm and serve with fresh chopped parsley.

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Chengdu Chicken - a genuine Chinese Chicken Recipe

This dish takes its name from the Sichuan Chengdu, capital of Sichuan province in China. This recipe serves three people as an appetizer or six, if you have another dish. Hot bean paste, the flat taste. This ingredient is made with pepper and soya beans.

Szechuan cuisine is famous for its strong flavors. Garlic, chili pepper and Szechuan peppercorns are used in many recipes in this recipe and ginger, sesame paste and peanuts in amany recipes. Chengdu and the recipes, there are recipes Chongquig, Zigong Buddhist and vegetarian dishes from the region of Sichuan. The word is sometimes spelled Szechuan or Sichuan.

What you need:

1 pound boneless, skinless chicken
1 / 2 bunch of spinach
1 green onion
5 tablespoons vegetable oil
1 teaspoon Szechuan pepper or coriander
1 / 2 teaspoon sesame oil
2 slices of ginger
1 tablespoon hot bean paste
1 clove garlic
Salt, if necessary

ToMarinade:

1 tablespoon dry sherry or rice wine
3 teaspoons cornstarch
1 / 4 teaspoon sesame oil
1 tablespoon soy sauce
1 / 8 teaspoon black pepper

For the sauce:

1 tablespoon soy sauce
1 1 / 2 teaspoon cornstarch mixed with 2 tablespoons water
1 tablespoon dry sherry or rice wine
2 teaspoons red wine vinegar or rice vinegar
1 teaspoon white sugar

How:

Wash and dry the chicken on paper towels. Discard all the fat. Cut the meat into strips and cut the strips into a single cubes. Combine the sherry or rice wine, sesame oil, soy sauce and black pepper to make marinade, then stir in the cornstarch. Marinate the meat in this mixture for 20 minutes in the refrigerator.

Combine the vinegar, soy sauce, rice wine or sherry and sugar to the sauce. Dissolve the cornstarch in water in a bowl. Smash and peel garlic. Mince the ginger and garlic. Wash the green onion and> The chop. Wash the spinach and water.

heat wok and add a tablespoon of oil. Add spinach and salt. It would be the spinach for a few seconds, then remove from wok. Clean the wok and add four tablespoons of oil. Add the chicken and cook, stirring all the time. If it is almost done, remove from wok, add two tablespoons of oil. Add the hot bean paste, garlic and ginger and cook for half a minute. Put the chicken backin a wok and stir.

Push the meat of the wok and add the sauce in the center. Stir the cornstarch mixture and stir back into sauce, stirring quickly so that it thickens. Stir the chicken into the sauce and add the sesame oil and green onion. Szechuan pepper or sprinkle the cilantro over the top and serve with spinach and maybe some egg or rice noodles.

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Healthy chicken parmesan recipe calories

Since I am losing weight, I experimented with ways to some of my favorite dishes to create standards - the most we have seen, were very, very fattening. My family is always very high on the Italian and Mexican cuisine, and the kinds of dishes are traditionally very, very high in both carbohydrate and fat. This healthy chicken parmesan I tried to cut the fat - but actually going to taste great with make-up.

Ingredients needed:

1 / 3 Vidalia> Onion
10 of the child or a large carrot grated
1 / 2 large green bell pepper
5 cloves of garlic
Italian herbs
garlic powder
3 tablespoons xylitol
1 jar spaghetti sauce (I used pepper and onion sauce)
3 tablespoons extra virgin olive oil
4 boneless chicken breasts
2 large tomatoes or 6 Roma tomatoes
1 pound organic wheat (I used thin spaghetti)
1 / 4 cup grated Parmesan cheese

I am part Italian, but not enough so Imake my own sauce for hours. However, as I half hybrid homemade salsa and a half jar tomato-based. You could just use premium sauce from the jar - but that would not only be as good? I usually like to use the vegetables in the refrigerator, and in this case I had a bowl of fresh tomatoes and peppers from the garden that he knew very well.

Begin adding olive oil in a large skillet / pan on the stove. Place your 4 chicken breasts in pan and turnheat on med-high heat. While this is cooking, finely chop the onion and pepper and shred your carrot. Now your chicken is cooked on one side 5-8 minutes, turn the pot around and vegetables over the chicken to add. While that is cooking, finely chop the garlic and set aside. Dice your tomatoes next. By the time you finish cutting the tomatoes it is time to turn the chicken again. Add the tomatoes and garlic in a pan, stir untilaround the chicken the best you can. You can adjust the heat down slightly above the middle.

While simmer uncovered that in addition I run the hot water and then a pot with half 4 quarts of hot water and place filling on the stove over low heat. I want the water to a minute after cooking, when I need it (pasta cooks fast) to be. Now I add some Italian seasoning and a little garlic powder, and even salt and pepper to the chicken and the sauce base. I could cook for five minutes andThen add the whole jar of spaghetti sauce and xylitol and mix until very well with the vegetables in and around the chicken. You may need to stack the chicken on both sides of the pan twice to do so effectively. Then, cover the pan with a lid and cook on low and medium. The reason I use xylitol sugar substitute because it is the sauce a slightly sweet flavor and compensates the garlic and enhances the natural sweetness of carrots. Xylitol is good for you because it is anatural substitute for sugar (found in fruits), and did not finish cooking, you know exactly like sugar - with no calories. It has no impact on blood sugar at all. You can get in a health food store.

Turn the pan of water bubbles and get high, add the wheat pasta and cook 6-8 minutes. About half the chicken and add sauce. Drain the pasta, and usually sprinkle with a little 'extra virgin olive oil to prevent sticking, and alittle freshly ground pepper. Now you can turn off the chicken. Pick four plates and divide the dough. Place a chicken breast on each mound of pasta and sauce over the top and the pasta. Sprinkle with freshly grated Parmesan cheese on each chicken breast with sauce and serve!

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Crockpot Chicken Recipes - Quick and easy to prepare!

This crockpot chicken recipes are quick and delicious. Just check out, and I'm sure you'll be incredibly surprised.

So put your hat and get ready for some quick and easy chicken recipes crockpot:

>> Crockpot sweet and sour chicken

1 stalk of celery - chop

1 green pepper - chop

1 Med Onion - celebrate

4 tablespoons quick-cooking tapioca

4 boneless chicken breasts - cut

8 ounces of pineapplewithout sugar

1 / 3 cup brown sugar - packed

1 / 3 cup red wine vinegar

1 tablespoon soy sauce

1 / 4 teaspoon garlic powder

1 / 4 teaspoon ginger - rice flour - hot cooked

Crockpot: Put the bottom vegs.in bizarre. Sprinkle tapioca and vegetables. Place chicken over vegetables. Mix all other ingreds. With the exception of rice in a bowl. Pour over chicken. Bizarre cover and turn to low and cook 8-10 hours. Before serving make rice. Serve with rice. Leftovers can beheated in a microwave oven.

OVEN: Put fruit on the bottom of a greased pan. Spray
Vegs with tapioca. Add the chicken to the skillet. Mix all other ingreds. With the exception of rice in a bowl. Pour over chicken. Put the lid on the pan with foil. Bake at 300 degrees. oven for 2 hours. Before serving make rice. Serve with rice.

>> Crockpot chicken cacciatore

Med 2 onions, peeled, sliced

3 pounds chicken, cut up

2 c chopped garlic

1 c Tomatoes, 16 oz

1 c tomato sauce;8 oz

1 teaspoon salt

1 / 4 teaspoon pepper

1 1 / 2 teaspoon dried oregano, crushed

1 / 2 teaspoon dried basil, crushed

1 bay leaf

1 / 4 c dry white wine

Spaghetti, cooked

Place onions in slow cooker. On top of onions place chicken pieces,
garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine. Cover
plate.

Cook on low 6 to 8 hours or high 3 to 4 hours. Serve
with his spaghetti sauce that you prepared. Leisure Living
Help SlowCooking.

That's it for today! Do you want more chicken recipes crockpot under control:

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BBQ Chicken Calzone WOWzone!

I was challenged and you get the best of the best pizza and the barbecue in a single package in less than 20 minutes! The friends of Facebook! www.facebook.com Let tweet! www.twitter.com This BBQ Chicken Calzone, this is what you need ... 1 cup shredded or diced chicken ½ cup onion (yellow or red work well) ½ cup of BBQ sauce 1-2 teaspoons. Cayenne pepper (depending on how you like it hot) ½ cup mozzarella cheese 1 stick Pizza Crust Sprinkle with garlic powder and Parmesan cheese to the topBegin preheating the oven to 400 degrees. Line a baking pan with foil and spray with cooking oil. Place the chicken in a bowl. Chop the onion and add the chicken with barbecue sauce and cayenne pepper. Mix everything together. Then roll out your pizza crust. Sprinkle flour on the counter and on top, so that it does not stick and roll to about ¼ inch thick. Then, using a bowl or cup, depending on how big you want the pants, use the summit to cut the circles. ThenHelp build the calzone ... a spoonful of chicken and sauce in the center. Top with mozzarella cheese and fold one side to another. Pinch the two sides completely, so that the stuffing does not close escape during cooking. Put the baking dish, sprinkle with a little cooking spray and then sprinkle with Parmesan cheese and garlic powder on top for a tasty crust. Then they go in the oven for about 12-14 minutes until top is golden brown and beautiful!All ...



http://www.youtube.com/watch?v=uZBWjWUbD8k&hl=en

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Temptin' Texas Chicken Tortilla Soup

One of my very favorite soups...I crave it! It seems like quite a few ingredients and it takes 2 hrs or so, but it is WELL worth the wait...Trust me! This is an family favorite and satisfies everyone! - :D

Type: Soup

Serve With: Shredded cheese and sour cream

Prep Time: 15 min

Cook Time: 2 hr

Yield: 1 large stock pot full

Ingredients:

3 Chicken quarters - You may use a small, whole chicken, or any other parts in an equivalent

Water - Enough to fill a large stock pot 3/4 full

6 large Carrots - Sliced crossways

4 stalks Celery - Sliced crossways

3 Onions - Roughly chopped

5 whole cloves Garlic

2 Bay leaves

4 Lime leaves

~ 8 Peppercorns - Whole

~ 8 Coriander seeds - * Optional

~ 2 tbsp Sea salt

2 whole Tomatoes - Chopped

1 Serrano pepper - Finely diced

3/4 Beer - 3/4 of a whole beer

1/2 tsp Hot sauce - Use as much as you like.

10 oz Tomato sauce - Not pasta sauce

1/4 tsp Chili powder

2 tsp Ground cumin

2 tbsp Cornstarch

Shredded cheese - Tex-Mex or cheddar

Tortilla chips - To float on top of soup

Sour cream - As garnish

Instructions:

1. Fill stock pot 3/4 full of cold water with sea salt, peppercorns, coriander seeds, bay leaves, and 2 lime leaves.

2. Rinse chicken pieces and put in water on medium heat. You may use frozen chicken for this if desired.

3. Wash and chop carrots, celery, onion very roughly. Keep garlic cloves whole, just peel skins off. Add to pot.

4. Allow to boil and turn down heat to simmer. Lightly boil/simmer for about 1.5 hrs or until chicken is tender and falling off the bone.

* Take a piece of chicken out of the pot, and make sure the chicken juice runs clear when cut near the bone.

* Tip: Some brown foam may rise to the top of the pot, so take a large spoon and skim off the brown foam off the top and discard. These are the "impurities". You may have to do this a few times before the soup boils clean.

5. Once chicken is "falling off the bone", fish out all the chicken out of the pot and allow to cool. Once cool, shred chicken by picking off the bones and pulling apart every piece. Set aside to add to each individual bowl.

6. While waiting for chicken to cool, find garlic in pot and crush, with the side of a wooden spoon, into the soup.

7. Dice 2 whole, ripe tomatoes into small pieces. Dice 1 serrano pepper (I cannot get fresh serranos where I live in Canada, so I use canned serrano peppers.) Add to the soup while continuing to let simmer.

* Tip: Put remainder of can of serrano peppers into a Ziploc freezer bag and freeze for subsequent uses.

8. Add beer, ground cumin, chili powder, other 2 lime leaves, and hot sauce to soup and continue to simmer.

9. Once chicken is shredded for serving, take cornstarch in a small bowl and add same amount of cold water. Take a whisk to mix completely, then add to soup.

* Tip: The cornstarch will thicken up the soup and will only reach it's thickening power when the soup boils. If you boil it too much, the cornstarch will then lose it's thickening power. So, as soon as the soup boils for about 1 min after adding cornstarch mixture (a slurry), turn it down/off.

10. To prepare individual bowls for serving, add a good amount of shredded chicken, then add desired amount of soup. Garnish top of soup with tortilla/corn chips (the more the better), shredded cheese and sour cream.

11. Serve and Enjoy! I know you will!

I hope you enjoy this soup recipe like we do!

Eat Deliciously!

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Gordon Ramsay: How to Part a Chicken

Gordon Ramsay shows how to part a chicken; see how far a whole chicken can go instead of buying parts separately



http://www.youtube.com/watch?v=PEJSHRSJCn8&hl=en

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Easy Party Appetizers With Chicken

Chicken is a great ingredient to use for easy party appetizers because it has a mild flavor which pairs as well with mild sauces and flavorings as with spiced ones. You can make chicken salad, chicken profiteroles or vol-au-vents, chicken canapes and lots more.

There are hot appetizers and cold appetizer recipes you can make with chicken. Cold sliced chicken is ideal for flavorful canapes. What about topping some mini toasts or crackers with cream cheese, sliced chicken and a little cranberry jelly?

You can even chop some cooked chicken breasts into cubes and thread the cubes on to toothpicks with a cube of cheddar cheese and a silverskin onion or a cube of pineapple, for cute little appetizers, if you are looking for finger food recipes.

Hot Chicken Appetizers

If you want to serve hot appetizers at your party, there are various chicken recipes you can make. You can coat chicken drummettes in a spicy mixture and cook them. Marinated chicken wings are also good. Thai style chicken kabobs are delicious and you can either serve some sauce over the chicken for a sit down dinner or serve plain grilled chicken on the skewers with a peanut dipping sauce for a cocktail party or buffet.

What about dip recipes? Combine chicken with tomatoes, melted cheese and chili peppers to make a really flavorful nacho dip. You can even make this in a crockpot and serve it in there, so it stays warm. Chicken, ranch dressing, cream cheese, hot sauce and cheddar cheese can be combined to make a really good dip, or you can get creative and add shredded chicken to any of your favorite dip recipes.

Recipe for Tarragon Chicken Puffs

These delicious hot appetizers can be made a couple of hours ahead if you like, and then reheated for ten minutes in a 325 degrees F oven or for ten seconds in the microwave. The puff pastry cases can get soggy so do not make them too far ahead of time. This recipe makes twenty four chicken puffs.

What you will need:

1/2 cup chicken broth
24 cream puffs
1 1/2 cups cooked, chopped chicken
2 teaspoons fresh tarragon
1/2 cup heavy cream
2 tablespoons flour
2 tablespoons butter
1/4 teaspoon grated nutmeg
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
1/8 teaspoon black pepper

How to make it:

Melt the butter in a pan, then add the flour and whisk well. Add the broth gradually, whisking the mixture all the time. Stir in the cream. Add the tarragon, cayenne pepper, nutmeg, salt and black pepper and let the mixture simmer for a couple of minutes, stirring it all the time.

Add the chicken and bring the mixture to a boil. Take it off the heat. If it is not thick, you can stir in a little flour mixed to a paste with water and heat it more. Slice the tops off the cream puffs and spoon some chicken mixture into each one. Put the tops back on and serve hot.

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How to Cook Chicken

One of the most popular and used ingredients in special but simple recipes is chicken. To know how to cook chicken, it is beneficial to learn the various techniques or approaches that experts use to prepare dishes that include the meat as main ingredient. By looking at different delicious recipes, you can easily understand the cooking techniques that can be used to bring out the natural flavor of the meat.

Grilled Parmesan

The main ingredients in this tasty and healthy dish are four chicken breasts, 1/2 cup of grated Parmesan cheese and ½ cup of Mozzarella cheese. The other ingredients needed for Grilled Parmesan include two sliced fresh tomatoes, three tablespoons extra virgin olive oil, 1/4 tablespoon pepper and 1/4 tablespoon salt.

Set the grill to medium heat. Preheat the grilling rack. Season the meats with pepper and salt. Brush olive oil on the meats. Put the meats on the grill and cook for ten minutes, five minutes for each side. Slice the Mozzarella cheese. Top the meats with Mozzarella cheese, Parmesan cheese and sliced tomatoes. Grill for five minutes and serve immediately.

Chicken Alfredo

In this baked recipe, you will use two chicken breasts, 750 grams of fettuccine, 1/2 cup of Parmesan cheese and eight ounces of cream cheese as the key ingredients. Aside from these, you need 1/2 cup red pepper, 1 clove garlic, six tablespoons butter, 1/2 cup milk, a sweet onion, 1/4 tablespoon combined pepper and salt.

Mince garlic and chop the sweet onion. Pour two liters of water in a large pot. Boil the water and add the pasta. Cook fettuccine for 15 minutes to half hour. While cooking the pasta, slice the meats into strips. Heat a pan and melt the butter and cream cheese. Stir the ingredients until the mixture becomes smooth. Add the onions, milk, garlic and Parmesan cheese. Cook the mixture for three minutes. Season the sauce with pepper and salt. Add the strips and cook for 10 minutes to 15 minutes. Serve with fettuccine.

Tips and Warnings

Another cooking technique that you can use in preparing chicken dishes is grilling. To improve the natural flavor of the meat, you can marinade it in a mixture of 1/2 cup soy sauce and sliced onions. Let the meat absorb the marinade for four hours before putting it on the grill. if you do not have ample time to marinate the meat, season it with pepper and salt after grilling. To prevent flare-ups while grilling, remove the fats of the meat.

Related : Cabbage Recipe Flowering Tea

Leftover Chicken Or Turkey - 10 Simple Solutions

(Feel free to substitute turkey for chicken in any of these recipes below)

1. Chicken quesadilllas
- chop up chicken
- put a tortilla on a heated griddle
- sprinkle with cheese, chopped chicken (and we like chopped onion, too)
- when cheese melts fold in half
- fun to dip in salsa or sour cream and eat (the kids love these!)

2. Chicken stuffing casserole
- mix chopped chicken with a can of cream of mushroom or chicken soup
- if it's still a little dry add some sour cream or mayonnaise
- spread in the bottom of a greased casserole dish
- make some stuffing from a box and spread on top
- bake at 350 degree and viola!

3. Stewed chicken
- toss the deboned chicken in a pot (or crockpot) with some chicken broth (or water and chicken boullion cubes) and any leftover vegetables you have (or chop up some onions, celery, and carrots)
- cook until vegetables are tender
- to thicken broth, mix a couple tablespoons of flour or cornstarch in 1/2 cup of water and stir in, bring to boil and stir until thick. (If using crockpot, add add the flour/cornstarch mixture at the beginning

4. Chicken wraps
- spread a wrap or tortilla with cream cheese
- add chicken and whatever other fillings you desire (cheese, lettuce, spinach, onion, peppers, tomato, avocado, sprouts, etc.)
- roll up and enjoy

5. Chicken salad
- chop chicken and mix in mayonnaise, salt, and pepper ( a little ranch dressing is good, too)
- serve with salad or use to make sandwiches
- can also add chopped celery or onion if desired (sometimes we even add some halved grapes)

6. Caesar salad
- cube chicken and serve on top of romaine salad with croutons and Caesar salad dressing (or ranch if you prefer)
- add other vegetables as desired

7. Chicken and gravy over biscuits
- open a jar of chicken gravy or make some from a packaged mix (or if you happened to have some chicken broth, make it from scratch here)
- add deboned chicken to gravy and cook until heated through
- serve over biscuits
- you can also add peas to the gravy or other leftover vegetables

8. Chicken spaghetti
- add deboned chicken to spaghetti sauce and simmer till heated through
- serve over pasta and pass the Parmesan

9. Chicken Divan
- good way to get your kids to eat broccoli
- layer chopped cooked broccoli and chicken in casserole dish
- mix can of cream of chicken soup with 1/4 c. Parmesan cheese, 1/2 c. mayonnaise, and 1/4 t. curry powder
- spread on casserole
- sprinkle with more Parmesan or breadcrumbs and paprika
- bake at 350 degrees for 30 to 40 minutes till heated through and bubbly

10. Easy Chicken Potpie
- add a can of cream of chicken soup to your chopped chicken
- add any leftover gravy you have
- stir in any leftover vegetables you have (or add some frozen or canned mixed vegetables)
- put in a pie crust (the ready made refrigerated kind), cut a few slits in the top
- bake until crust is golden brown and filling bubbly (about 45 minutes at 350 degrees)

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Easy and Fast Chicken Noodle Soup Recipe

Here is a very easy and quick chicken noodle soup recipe for those who are time poor but still want something that tastes good. It should take you around 10-15 mins to prepare and will serve approximately 5-7 people depending how much you each want.

Personally I prefer richer cooked from scratch chicken noodle soup recipes to this one, but this recipe as I said is a quick, hence we have to use precooked chicken and packaged or pre made chicken stock, still it tastes good though.

Ingredients:

2- 2/1/2 Cups of cooked chicken pieces.

1350ml (45 fl oz) of chicken stock ( broth)

2 Medium sized celery stalks

3 medium carrots

1 medium to large onion

Noodles - preferably choose a short smallish egg noodle shape enough to serve around 5-7 cups of soup

pinch of salt

pinch of pepper

Instructions:

You'll need precooked chicken to make this recipe fast, but you could cook your own from scratch, and for this chicken noodle soup recipe it really doesn't matter how the chicken was cooked. You can sliced up your chicken into little bite sized pieces or pull it apart roughly if you prefer. Its always nice to use chicken breast when you are making chicken noodle soup, but again it's up to you.

Chop up your celery carrots and onions into small pieces.

In a large saucepan add your chicken stock ( broth) a pinch of salt and pepper as well your chopped up vegetables and your chicken pieces. Bring this up to a boil on a high heat then reduce the heat down to a medium temperature and cook it until the vegetables are done properly. It should take around 15 minutes.

While you are cooking this you should cook your noodles in a separate pot of boiling water. I find it best to not fully cook the noodles in the boiling water, instead before they are fully cooked, drain them and add them into the chicken soup and allow them to cook fully through with the rest of the ingredients. This will insure the noodles absorb some of the chicken stock for better flavor.
When everything is done after the 15 minutes or so, taste it to see if it needs more salt or pepper, then its ready to serve.

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Healthy Low-Calorie Chicken Parmesan Recipe

Since I've been losing weight, I've been experimenting with ways to create some of my favorite standard meals - most of which it turns out, were very, very fattening. My family has always been really big on Italian and Mexican foods, and those types of dishes are traditionally very, very high in both carbs and fat. With this healthy chicken Parmesan I tried to cut the fat - but also go really big on taste to make up for it.

Ingredients you'll need:

1/3 Vidalia Onion
10 baby or one large carrot shredded
1/2 large green pepper
5 cloves garlic
Italian seasonings
garlic powder
3 tbsp Xylitol
1 Jar Spaghetti sauce (I used Ragu roasted peppers and onion)
3 tbsp Extra Virgin Olive Oil
4 Boneless Skinless Chicken Breasts
2 large tomatoes or 6 Roma tomatoes
1 lb organic wheat pasta (I used Thin Spaghetti)
1/4 cup fresh grated parmesan cheese

I'm part Italian, but not enough so that I have to make my own sauce for hours and hours. I do however, like to make a hybrid half-homemade and half-jar tomato based sauce. You could just use premium sauce from the jar - but that just wouldn't be as good would it? I usually like to use up veggies in the fridge, and in this case I had a bowl of fresh tomatoes and a pepper from the garden that smelled especially good.

Start out by adding the olive oil to a large skillet/saucepan on the stove. Place your 4 chicken breasts in the pan and turn the heat on med-high. While this cooks, chop up your onion and pepper, and shred your carrot. By this time your chicken has cooked on one side 5-8 minutes, turn it over and add these veggies to your saucepan on top of the chicken. While that cooks, chop up your garlic cloves and set aside. Next Dice up your tomatoes. By the time you are done chopping the tomatoes it's time to turn your chicken again. Add the chopped tomatoes and garlic to the pan, stir everything up around the chicken the best you can. You can turn the heat down just slightly above medium now.

While that simmers uncovered, next I run the hot water and then fill a 4 quart pot halfway with hot water and place on the stove on low. I want the water to be just a minute away from boiling when I need it (pasta cooks quick). Now I add some italian seasonings and some garlic powder, and even some salt and ground pepper to the chicken and sauce base. I'll let this cook maybe 5 minutes more and then I add the entire jar of spaghetti sauce and the Xylitol and mix it up really good with the veggies in and around the chicken. You might have to pile the chicken up in either side of the pan twice to do this effectively. Then, cover your pan with a lid and simmer and medium low. The reason I use Xylitol sugar substitute is because it gives the sauce a slightly sweet taste and it balances out the garlic and enhances the natural sweetness of the carrots. Xylitol is good for you because it's a natural sugar substitue (found in vegetables), and it has no cooking aftertaste, it tastes exactly like sugar - with none of the calories. It doesn't affect blood sugar at all. You can get it at any health food store.

Now turn the water pan up to high and get it boiling, add the wheat pasta and boil for 6-8 minutes. About halfway through stir up your chicken and sauce mixture. Drain your pasta, and I usually drizzle with a bit of extra virgin olive oil to keep it from sticking, and also a bit of fresh ground pepper. Now you can turn off the chicken. Grab four plates, and distribute the pasta evenly. Place one chicken breast on each mound of pasta and sauceover the top and onto the noodles. Sprinkle your fresh ground parmesan cheese over each sauce covered chicken breast and serve!

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Chicken Liver Recipes - Easy & Quick To Prepare!

These chicken liver recipes are easy, quick and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So put your hat on and get ready for some quick easy chicken liver recipes:

>> Chicken Livers and Mushroom Rolls

1 medium onion chopped finely

1/2 pound mushrooms - sliced

4 tablespoons butter

1 pound chicken livers, cut into bite size pieces salt and pepper

1/2 cup red wine

1/2 cup beef stock or bouillon

2 tablespoons fresh parsley - chopped

2 tablespoons cornstarch

1/2 package filo leaves, cut in half lengthwise

In large skillet, sauté onion and mushrooms in butter until limp. Add chicken livers, cut in bite-size pieces. Sauté until brown. Add salt, pepper, wine, stock and parsley. Simmer for 5 minutes. Pour off some of juice and reserve. Add 2 Tbsp.

Cornstarch to reserved juice in a cup and make smooth paste. Add to chicken livers, stirring constantly. Make smooth gravy. Prepare filo leaves. Place small amount of liver mixture at one end of filo. Fold over sides and roll up. Can freeze or chill until time to serve. Once ready to bake - heat oven to 375 F. Bake for 20 minutes on cookie sheet.

>> Chopped Chicken Livers

1/4 cup chicken fat - rendered

1 cup onions - chopped

1 pound chicken livers

4 hard-boiled eggs salt black pepper

Cook onions in rendered fat for five minutes. Add chicken livers and continue to cook until onions are tender and livers are cooked through, but still pink inside. Remove liver and onions to a bowl and allow to cool 10 minutes. Chop finely.

Chop three of the hard boiled eggs and blend into liver mixture with a fork. (A blender may be used, but will give a smoother consistency.) Season to taste with salt and pepper. Form liver mixture into a mound on a serving plate and chill.
When serving, garnish liver with sliced eggs.

That's it for today! If you want more chicken liver recipes just check below:

See Also : Tea Online Store Health Food Vitamin

Parappa the Rapper: Cheap Cheap the Cooking Chicken Rap

Stage 4.



http://www.youtube.com/watch?v=xh6BtPs-KNk&hl=en

Thanks To : Cabbage Recipe Tea Online Store

Chicken Crockpot Recipes - Easy & Quick To Prepare!

These chicken crockpot recipes are easy, quick and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So put your hat on and get ready for some quick easy chicken crockpot recipes:

>> Crockpot Sweet and Sour Chicken

1 Celery - chop

1 Green pepper - chop

1 Med Onion - quartered

4 tablespoons Tapioca quick-cooking

4 Chicken breasts- boned - cut

8 ounces Pineapple chunks unsweetened

1/3 cup Dark brown sugar - packed

1/3 cup Red wine vinegar

1 tablespoon Soy sauce

1/4 teaspoon Garlic powder

1/4 teaspoon Ginger - ground Rice -- hot cooked

CROCKPOT: Put vegs.in bottom of crackpot. Sprinkle tapioca over vegetables. Place chicken atop vegs. Combine all other ingreds. Except rice in a small bowl. Pour over chicken. Cover crackpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave.

OVEN: Put vegetables in bottom of a greased pan. Sprinkle
vegs with tapioca. Add chicken to pan. Combine all other ingreds. Except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hours. Before serving make rice. Serve over rice.

>> Crockpot Chicken Cacciatore

2 Med Onions; peeled, sliced

3 lb Chicken; cut up

2 c Garlic; minced

1 c Tomatoes; 16 oz

1 c Tomato sauce; 8 oz

1 ts Salt

1/4 ts Pepper

1 1/2 ts Dried oregano; crushed

1/2 ts Dried basil; crushed

1 Bay leaf

1/4 c Dry white wine

Spaghetti; cooked

Place onions in slow cooker. On top of onions place chicken pieces,
garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine. Cover
pot.

Cook on low 6 to 8 hours, or high 3 to 4 hours. Serve chicken
with its sauce on spaghetti which you have prepared. Leisure Living
Guide to Slow Cooking.

That's it for today! If you want more chicken crockpot recipes just check below:

Friends Link : Cabbage Recipe

Chicken Gorky Recipe : Chop Onion for Chicken Gorky

Onions create a lot of the flavor for chicken gorky. Learn how to chop the onions for chicken gorky in thisfree cooking video. Expert: Sven Robinson Bio: Sven Robinson began his culinary career in 1983. Sven incorporates traditional ingredients and dishes with fresh local fare to infuse his personality into each dish. Filmmaker: Christian Munoz-Donoso



http://www.youtube.com/watch?v=e_d4rikrWOc&hl=en

Recommend : Buy Cheap Smoked Salmon | LOWER Prices

Tomato Bean Pork Soup And Chicken Asparagus Salad

Tomato Bean Pork Soup

4 cups of water

1 cup of dry navy beans

1½ cups of sliced celery

1 to 1½ pounds of smoked pork hocks or one pound to 1½-pound of meaty ham bone

1/3 cup of tomato paste

1 cup of chopped onion

1½ cups of sliced celery

½ teaspoon of salt

¾ teaspoon of dried thyme, crushed

1 bay leaf ¼ teaspoon of pepper

Rinse beans. In a large saucepan combine water and beans. Bring to boiling. Reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, skip boiling the water and soak beans overnight in a covered pan.) Drain and rinse beans. In the same pan combine salt, pork, tomato paste, bay leaf, 4 cups of new water, beans, onion, pepper, celery and thyme. Bring to boiling. Reduce heat. Cover and simmer for about 1 hour or till the beans are tender. Remove the meat. When cool enough to handle, cut meat off the bones and coarsely chop it. Discard the bay leaf and the bones. Slightly mash beans in saucepan. Return the meat to the saucepan. Heat through.

Quick Tomato Bean Pork Soup: Prepare as above, except omit the dry beans. In a large saucepan combine salt, pork, tomato paste, bay leaf, 3 cups of water, onion, pepper, celery and thyme. Cover and simmer for 45 minutes. When cool enough to handle, cut the meat off the bones and coarsely chop it. Discard the bay leaf and the bones. Return meat to saucepan. Stir in one 15 ounce can of undrained navy or great northern beans. Heat through.

Chicken Asparagus Salad

¼ cup of lemon juice

1/3 cup of olive oil or canola oil

1 teaspoon of lemon-pepper seasoning

3 tablespoons of red wine vinegar or dry sherry

½ cup of chopped onion

12 ounces of sliced cooked chicken breast, cut into thin strips (about 2½ cups)

4 small tomatoes, sliced

¾ pound of asparagus spears or one 10-ounce package of frozen asparagus spears.

1 cup of sliced fresh mushrooms

1 medium cucumber, thinly sliced

Fresh basil (optional)

Leaf lettuce

Basil Mayonnaise (below)

For the marinade, in a screw-top jar combine vinegar or sherry, oil, lemon-pepper seasoning and lemon juice. Cover and shake well. In a mixing bowl combine chicken and onion. Add marinade. Toss lightly to coat. Let stand at room temperature for 20 minutes.

Meanwhile, cook asparagus in boiling salted water for 10 to 15 minutes or till nearly tender. (Or, cook frozen asparagus according to package directions.) Drain asparagus. Rinse with cold water. Let stand, covered with cold water.

Drain onion and chicken, reserving 3 tablespoons of the marinade for Basil Mayonnaise. For salads, line 4 salad plates with lettuce. Cut the tomato slices in half. Around the outer edge of each plate, alternately arrange one-fourth of the tomatoes and one-fourth of the cucumber, overlapping as necessary. (Place the rounded edges of tomatoes toward the outer edges of the plates, forming petal like shapes.) Then, using one-fourth of the mushrooms, arrange a ring inside the cucumber-tomato ring. Drain asparagus spears. Arrange one-fourth of the asparagus and one-fourth of the chicken mixture in the center of each plate. Garnish with fresh basil, if desired. Serve with Basil Mayonnaise.

Basil Mayonnaise: Mix together 3 tablespoons of reserved marinade, 1 tablespoon of fresh snipped basil or 1 teaspoon of dried basil, crushed; and ½ cup of mayonnaise or salad dressing.

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Salmonella Chicken Chop Suey

something to do with that chicken about to expire in the fridge... 1-1/2 to 2 lbs chicken, 8 oz. chopped celery 8 oz. bok choy, one whole onion, chopped... 1/2 head napa cabbage, two (not one) cups of chicken broth and 2 tbsp corn starch. (Forgot the 4 oz bean sprouts) Season to taste. Don't forget to comment and rate.



http://www.youtube.com/watch?v=1vNLO3uINDw&hl=en

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