Buffalo Chicken Pizza
1 Pizza crust (12")
1/2 pound Chicken tenders, grilled
4 Tablespoons Butter, melted
1/4 cup Hot sauce
1/3 cup Ranch dressing
2 cups Mozzarella, grated
Preheat the oven to 400. Dice the cooked chicken. Melt the butter, add the hot sauce and toss with the chicken. Spread the ranch dressing on the pizza crust. Top with the chicken. Sprinkle on the cheese and bake for 10-12 minutes (or until the cheese is lightly browned). Serves 3-4
Easy Oven-Fried Fish
1 lb. of fish fillets
2 tablespoons of cornmeal
2 tablespoons of dry bread crumbs
1/4 teaspoon of salt
1/4 teaspoon of paprika
1/8 teaspoon of dried dill weed
A dash of black pepper
1/4 cup of milk
3 tablespoons of butter, melted
Move the oven rack to a position slightly above the middle of the oven. Heat the oven to 500 degrees F. Cut the fish fillets into 1 1/2 X 2 inch pieces. Mix the cornmeal, bread crumbs, salt, paprika, dill week, and the pepper together. Dip the fish into the milk and then coat with the cornmeal mixture. Place the fish in a generously greased rectangular baking pan and pour the melted butter over the fish. Bake uncovered until the fish flakes very easily with a fork, about 10 minutes.
Fillet of Flounder Stuffed with Crabmeat
1 1/2 lbs. flounder fillets, 4 lg. pieces
1 c. backfin crabmeat
1 1/2 tsp. chopped green pepper
1 1/2 tsp. chopped pimiento
1/4 tsp. dry mustard
1/4 tsp. Worcestershire sauce
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. red pepper or 1/4 tsp. old bay seasoning
3 Saltine crackers, crushed
1 egg, separated
6 tbsp. mayonnaise
1 tbsp. chopped parsley
1/4 c. butter, melted
1/4 tsp. paprika
Rinse and dry the flounder. Remove the shell from crab meat and add next 9 ingredients to crab meat. Combine egg white and 1 tablespoon mayonnaise. Toss with crab mixture. Brush fillets on cut side with melted butter. Place in greased shallow baking pan and top each fillet with 1/4 crab mixture. Drizzle remaining butter over tops. Bake at 400§ for 15 minutes. Combine egg yolk and remaining mayonnaise. Spread on top of each fillet. Sprinkle with paprika. Increase temperature to 450 degrees and bake 6 minutes or until golden and bubbly.
Crockpot Chicken and Herb Dumplings
3 pounds chicken
salt and pepper
2 cloves garlic, minced
1/4 teaspoon powdered marjoram
1/4 teaspoon powdered thyme
1 bay leaf
1/2 cup dry white wine (optional)
1 cup dairy sour cream
1 cup packaged biscuit mix
1 tablespoon chopped parsley
6 tablespoons milk
10 small white onions
Sprinkle chicken with salt and pepper, place in crock pot. Insert cloves in one onion. Put all onions into pot. Add garlic, marjoram, thyme, bay leaf and wine. Cover and cook on low 5 to 6 hours. Remove bay leaf and cloves. Stir in sour cream. Increase heat to high and combine biscuit mix with parsley. Stir milk into biscuit mix until well moistened. Drop dumplings from teaspoon around edge of pot. Cover and cook on high for 30 minutes.
Chicken Soulvaki
1/2 cup olive oil
1/4 cup herb vinegar (or wine vinegar)
1/4 cup red wine
1 tsp. minced garlic
2 tablespoon fresh, minced oregano
3 whole boneless chicken breasts, cut into 1" cubes
Combine all ingredients except chicken in a glass baking dish, or a re-sealable plastic bag. Add chicken and marinate for at least 3 hours. Remove from marinade and thread the chicken on skewers. Bring marinade just to a boil in a saucepan. Place chicken on grill and brush with marinade as you turn the skewers. Grill for a total of about 15 minutes or until the chicken is no longer pink. Serve with a salad and pita bread.
NOTES: You can also thread the chicken along with cherry tomatoes, peppers and mushrooms if you wish.
Roasted Greek Chicken
2 1/2 to 3 pound chicken, cut in pieces
4 to 5 medium potatoes
Salt and pepper, to taste
1/4 cup olive oil
1/4 cup butter or margarine, melted
Juice of one lemon
2 Tbsp. dried oregano or 3-4 Tbsp. fresh, minced
Preheat oven to 350°F. Wash chicken and pat dry. Cube the potatoes into 1-inch pieces. Place the chicken and potatoes in a roasting pan; salt and pepper to season. Mix together the oil and butter, then add lemon juice. Baste chicken and potatoes with this mixture. Sprinkle lightly with oregano. Pour remaining lemon-butter in pan. Cover pan securely with foil. Bake at 350°F for 1-1/2 hours. Do not uncover during this time. Increase temperature to 400°F and remove foil from pan. Bake another 15 minutes or until chicken and potatoes are golden brown. Serves 4.
Herbed Trout
4 small fresh trout, cleaned
4 sprigs rosemary
10-12 mint leaves
4 sprigs fresh thyme
3-4 sage leaves
6 tablespoons butter, softened
1 teaspoon salt
1/2 teaspoon pepper
Place a spring of rosemary down the center of the trout. Chop the remaining herbs and blend them into the butter along with the salt and pepper. Coat the trout on both sides with the herbed butter. Barbecue or bake fish until cooked through and the flesh flakes easily. Every now and then brush the trout with the butter.
Lime and Bay Chicken
10-12 chicken parts
zest and juice of 2 limes
2 garlic cloves, peeled and crushed
4 bay leaves
2 tbsp olive oil
salt, pepper to taste
-Place the chicken in a shallow oven proof dish. Mix together lime zest and juice, garlic, bay leaves, oil, salt and pepper, then pour over chicken.
-Preheat oven to 375 degrees F. Place dish in the preheated oven for 20-25 minutes, until cooked through. Baste every 5-10 minutes.
-Serve chicken warm, with plenty of juices poured over.
Parmesan Crusted Salmon with Tomato Lovage Compote
2 large, vine-ripened tomatoes, diced
4 tbsp extra virgin olive oil
˝ cup minced lovage
˝ cup minced red onion
˝ tsp. hot sauce
˝ tsp. sea salt
Juice and zest of 2 lemons, zest minced
1 egg
2 tbsp milk
1 cup fine bread crumbs
˝ cup grated aged Parmesan cheese
4 salmon fillets, skin off
4 tbsp. olive oil
-In a large bowl, gently toss the tomato, extra virgin olive oil, lovage, onion, hot sauce, salt and lemon juice/zest until completely combined. Set aside and let stand for 60 minutes.
-Whisk together egg and milk until combined thoroughly. In a separate bowl, combine the bread crumbs and cheese.
-Pat the salmon fillets dry with paper towels. Dip each fillet into the egg mixture, drain briefly, and dredge in the bread crumb mixture. Use your hands to pat the coating onto the fish.
-In a large non-stick skillet, heat the olive oil over high heat. Carefully add the fillets, and sauté them until they are evenly browned. Turn the fillets, and brown the other side until the fish is cooked. Serve immediately with the tomato lovage compote.
Pine Bark Stew
Considerably better than it sounds.
8 ounces bacon, diced and cooked until lightly browned
5 large potatoes, peeled and diced
3 cans (approx. 14 ounces each) stewed tomatoes
3 medium onions, cut in wedges
2 quarts water
3 pounds skinned catfish fillets, cut into 1-inch pieces
1 can (8 ounces) tomato sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
In a stew pot or Dutch oven, combine the first 5 ingredients. Bring to a boil then cover and simmer for 2 hours. Add fish, tomato sauce, salt and pepper and simmer for 20 minutes more. Serves 8 to 10.
Skillet Stew Santa Fe
Chicken Dinners in One Pot - Peggy Fallon
3 skinless boneless chicken breast halves, (about 1 lb)
3/4 teaspoon salt
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
1 can (15oz) red kidney beans, rinsed, drained
1 can (15oz) black beans, rinsed, drained
1 can (15oz) stewed tomatoes, juices reserved
1 can (11oz) corn kernels, drained
1 can (4oz) chopped green chile
3 tablespoons coarsely chopped cilantro
Rinse chicken under cold running water and pat dry. Cut into 3/4-inch pieces and season with salt. In a 12-inch nonreactive skillet, heat 1 tablespoon of the oil over medium-high heat. Add the chicken and cook, stirring occasionally, until nicely browned outside and white throughout but still juicy, 3 to 4 minutes. Remove the chicken and set aside. Reduce the heat to medium and heat the remaining 1 tablespoon oil in the same skillet. Add the onion, garlic, chili powder, cumin, and cayenne and cook, stirring occasionally, until the onion is softened but not browned, 3 to 5 minutes.
Stir in the kidney beans, black beans, tomatoes with their juices, corn, and chiles and bring to a boil over high heat. Reduce the heat to medium and cook until mixture is thickened slightly, 10 to 15 minutes.
Stir in the chicken and cilantro and cook until heated through, about 5 minutes longer. Season with additional salt and pepper to taste.
Serves 4 to 6.
Hot Honey Chicken
Submitted by: Bob Bailey
1/2 cup honey
1/4 cup hot pepper sauce
1 teaspoon ground black pepper
4 (6 to 8 ounce) chicken breasts
1. Preheat an outdoor grill for high heat and lightly oil the grate.
2. In a small bowl, combine the honey, hot pepper sauce and ground black pepper and mix well. Cover each chicken breast with the sauce and put on the grill, basting occasionally.
3. Grill for 10 to 15 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Chicken will have a nice, brown color from the sauce.
Makes 4 servings
Lanui Chicken
1 large fryer chicken, cut up
1 Tbs. Oil
1/3 cup soy sauce
1/3 cup brown sugar
1/4 cup sherry
1/2 cup water
1.4 cup chopped green onion
3 garlic cloves, minced
1/2 to 1 tsp. dried red pepper flakes
1 tsp. minced lemon grass (fresh ginger can be substituted)
1 tsp. sesame oil
1 heaping Tbs. hoisin sauce
2 Tbs. toasted sesame seeds
Wash and dry chicken and brown in oil. Toast sesame seeds in over or in a dry skillet. Watch them closely, they burn easily. Set aside. Combine remaining ingredients. Pour over chicken and simmer, covered, 1 hour, adding water if necessary. Top with sesame seeds and serve with steamed rice.
Chicken and Cheddar Streudel
2 oz. olive oil
2 lbs. chicken (cut in strips)
1 oz. lemon juice
2 tbs. oregano
2 tbs. basil
1/2 tsp. salt
10 oz. cheddar, grated
8 oz. butter, melted
1 box phyllo dough
1 oz. white wine
2 tbs. thyme
10 oz. cream cheese
1/4 tsp. pepper
Saute chicken. Add in cream cheese and melt. Add liquid and remaining ingredients and simmer 5 minutes and chill before using. Lay out two sheets of dough and brush with melted butter. Place 6 oz. of filling on 1/4 dough leaving room on sides. Brush sides with butter and fold into center. Then roll dough long ways until edge is tucked under. Brush top with butter. Place in 350 degree oven for 15 minutes or until golden brown. Slice in 1/2 for service.
Chicken & Broccoli Stir Fry
3/4-cup all-purpose flour
1/4-teaspoon baking powder
3/4-cup water
2 tablespoons soy sauce
2 cloves garlic, flattened
1/4-cup honey
2 tablespoons soy sauce
2 tablespoons cider vinegar
2 tablespoons molasses
2 tablespoons water
2 tablespoons dry sherry
2 cloves garlic, minced
2 teaspoons cornstarch
12 ounces boneless, skinless chicken breast halves
Cooking oil for deep fat frying
1 tablespoon cooking oil
3 cups broccoli florets
In a medium mixing bowl stir together flour, baking powder, 3/4-cup water, 2 tablespoons soy sauce, and flattened garlic; let stand for 15 minutes. Remove and discard garlic. Meanwhile, in a small mixing bowl combine honey, 2 tablespoons soy sauce, vinegar, molasses, 2 tablespoons water, dry sherry, minced garlic, and cornstarch; set aside. Rinse chicken; pat dry. Cut chicken into 1 1/2x1/2-inch strips. Add to flour batter. In a wok or 2-quart saucepan heat 2 inches of oil to 365 degrees. Remove chicken from flour batter, allowing excess to drain off. Fry chicken strips, a few pieces at a time, in hot oil for 30-60 seconds, or till golden. Drain on paper towels. Pour 1 tablespoon cooking oil into a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Add the broccoli and stir-fry for 4-5 minutes, or till crisp-tender. Arrange broccoli around the edge of a serving platter; keep warm. Stir honey-soy mixture; add to the skillet. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Return cooked chicken to skillet; heat through. Pour chicken and sauce into center of broccoli-lined serving platter.
Lemon Dill Fish
1/2 cup of salad dressing or mayonnaise
2 tablespoons of lemon juice
1/2 teaspoon of grated lemon peel
1 teaspoon of dill weed
1 lb. of fish fillets (flounder, catfish, or cod)
Combine the salad dressing/mayonnaise, lemon juice, lemon peel, and the dill weed. Stir until well blended. Place your choice of fish on a greased grill rack or the rack of a broiler pan. Brush the fish with half of the sauce and grill or broil for 5 to 8 minutes. Turn the fish and brush with the remaining sauce. Continue grilling or broiling for another 5 to 8 minutes or until the fish flakes easily with a fork.
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