Greens Stuffed Roasted Chicken

this is a very good recipe by Robert Irving, its fun to make, and easy, just grab what you need in the garden! The vegetables are from the garden!

Seasoning:

• 2 teaspoons cayenne
• 2 teaspoons paprika
• 2 teaspoons salt
• 2 teaspoons ground black pepper

Chicken:

• 2 cups raw mustard greens, shredded
• 1/2 cup thin sliced red onion
• 1/2 cup diced fresh peaches
• 1 whole fresh chicken (3 pounds average)
• 1/2 cup clarified butter

Directions

For the seasoning: Combine the cayenne, paprika, salt and pepper in a bowl, mixing well.

For the chicken: Preheat the oven to 300 degrees F. In a bowl, mix the greens, onions, peaches, 1/4 cup butter and 1 tablespoon of the prepared seasoning, mixing well. Next, open the center cavity of the chicken and stuff it with seasoned greens/fruit mixture. Then drizzle the remaining 1/4 cup butter over the skin of the chicken. Dust with the remaining seasoning.

Roast the chicken for 50 minutes, and then remove from the oven. Raise the oven temperature to 450 degrees F, allow to heat for 10 minutes, and then place the bird back in the oven and finish until skin is crisp, 8 to 10 minutes. Remove the chicken from the oven and allow to rest for 5 minutes before cutting or carving.

Louisana Wing Hot Sauce!

Hot Wings from Louisana Wing Sauce

Needed:
3 lbs. chicken wings, tips clicked, and cut in half at joint, don't use tips in recipe, just set aside
1/3-1/2 c. Louisana Orignal Wing Sauce
3 T. melted butter- to help cool it off if needed!
Montreal seasoning or garlic, pepper and salt mix

1. Pat the wings dry and season with Montreal Seasoning or a garlic, pepper and salt mix.
2. You can either bake, fry, or grill the wings.
3. Mix the wing sauce with melted butter if you want it not so hot.
4. When wings are done cooking toss them in the sauce! Enjoy!

 

The four pictures above are how to prepare the wings for cooking.

So now you have a pile of wings ready to bake, grill or fry!

Coat them with some montreal seasoning or a garlic pd, salt and pepper mix.

Put in the oven at 350 degrees for about 35 minutes.

Next just put them in the sauce and mix up. Now you can give them a bit of extra flavor by grilling them for about 3 minutes on each side!

The tips that I cut off above I put in a plastic bag for and use it for making chicken stock when I get a full bag.

My RoastedChicken Salad!!

Roasted Chicken Salad!!

Catch one of your chickens kill and dress it or buy one at the store
go out to your garden or yard and gather whatever herbs you have
wash the herbs off
dice them up small
add them to about 1/2 c. some kind of oil(cooking, not car!hahaha)
add some pepper and sea salt or whatever you have
after your chicken is washed up be sure to pat dry it off
now take the herbs/oil mix and rub it all over the bird, under the skin, inside the cavity
set it in your roasting pan
be sure to heat the oven(first step!) to about 350, cook 20 min. per pound.
take it out when juices run clear and nice and browned, and the parts come off easily.
let it cool or you'll burn your fingers! when cool start taking it apart, pulling the meat off the bones, in big chunks
set aside
either go out to the garden and pick your lettuce or buy some
tear it into salad form, adding any vegetables
lay the chicken on top and dress with your favorite salad dressing!
add some homemade croutons!
great tasting and easy dinner! serve with some french bread(homemade of course!)

My Shish Kobobs!!

This is how I make my Shish Kabobs!

I start out by marinating the meat for a day. For this recipe I used a chuck roast and chicken breasts and cut
them up in squares. Tossed them in a Ziploc bag with homemade bbq sauce for the beef and homemade teriyaki sauce for the chicken!

The next day i cut up Vegetables, mushrooms, garlic, red and green peppers, cherry tomatoes, limes, red onions, and a pineapple(leaving the skin on). The vegetables are from my garden, so the meal wont be costing very much!! If you want, you can also marinate the vegetables for an hour or so, any longer they seem to break down and get soft.

Soak the skewers for a few hours if you remember!!

When everything is all ready and assembled on your counter start kabobing!

After everything is skewered i run my sauce brush over the meat and vegetable with some of the marinade!

Now you can either grill the kabobs or cook them in the oven. My grill is broke(dh says i used it to much! hahah!) so i had to cook mine in the oven and our smoker. For the oven i cooked at 35o degrees for 25-30 minutes, and put it on broil at the end to get it crispy and carmelized looking for about 5 min. watching carefully!

*During the cooking time I spread some marinade over the kabobs a couple more times as they were cooking.
Gee i just realized I forgot to take a done picture!!hahahah next time!!

debbie

Teriyaki Chicken on a Stick!

Teriyaki Chicken on a stick!
30 skewers

Marinade:
2 c. teriyaki sauce (recipe is onsite if you need one)
4 T sesame oil
1/4 t minced garlic
1 lemon, juiced
1 T. sugar
2 lb boneless, skinless chicken thighs ( i use chicken breasts also, flattened)
1 T. sesame seeds, toasted

Soak the skewers in water for 1 hour or longer if you want to keep from burning later. Mix all marinade ingredients together in bowl or plastic bag large enough to hold all of the chicken. Cut chicken into 1/2-inch strips and toss in the marinade, cover, and refrigerate for at least 1 hour, can marinate longer if you want.

heat 375 degrees F.

place 1 chicken strip on each skewer towards the end of the stick(so you can grab onto it!), and line up on a sheet pan. Place in oven and bake for about 30 minutes, or until fully cooked through. Sprinkle with sesame seeds before serving.

you can also put some vegetables on the skewers! garlic, lemons, limes, round tomatoes, onions, mushrooms, etc. just baste with some teriyaki sauce or a sauce you like!!

also you can grills these on the grill! very good!
debbie

My Chinese Chicken Salad!!

CHINESE CHICKEN SALAD

2 each meaty chicken breasts, shredded
1 head iceberg lettuce
2 to 3 stalks green onion
3 tbsp. sliced almonds, toasted
1/4 c. cilantro, coarsely chopped (optional)
1 tbsp. toasted sesame seeds, optional
1/4 pkg. maifun (rice stick noodles) OR 1 can fried Chinese noodles (ex. Chun King)

DRESSING:

1/8 c. sesame oil
1/8 c. salad oil
2 tbsp. sugar
3 tbsp. rice vinegar (if white vinegar, can use less)
1/2 tsp. salt1/8 tsp. pepper

The secret is in the chicken and the lettuce. If you cook the chicken breast with a little teriyaki sauce, it adds a little zing to the salad, but most times it's just easier to throw it in the microwave and not worry about an extra sauce. After it's cooled a bit, tear apart the meat with your fingers (it's easier than with a knife) into small, thin strips. That way, there's chicken in every bite. The lettuce should be cut (not torn) into 1/4 inch strips. If they're too long to eat gracefully (after all, this isn't spaghetti), cut them into two or three pieces.

Slice the green onion (the green and white part, on the diagonal for a true Japanese cut); toast the sliced almonds (if you're in a hurry, just throw them in); clean, pick and chop the cilantro (also known as Mexican or Chinese parsley); and toast the sesame seeds until they turn golden brown and start popping (you can do them together with the almonds if you want).
For authentic noodles, deep fry the maifun rice noodles. Use a small saucepan to use less oil but make more batches, or use a large saucepan to make fewer batches but use a lot more oil. Heat the oil; throw in a few noodles to test the temperature, the noodle should puff up immediately. Break up the noodles and put in a little bunch at a time because it puffs up to more than five times its size. (You'll get the hang of it after it's exploded a few times.)

Combine all ingredients for the dressing in a bottle that you can shake well.
Just before serving, mix the dressing with the salad ingredients, then fold in the rice noodles carefully. If you pour the dressing on the noodles, it will get soggy right away. If you're serving this for a large party or buffet, it's better to prepare a few small batches so your guests will get fresh noodles and greens rather than wilted and soggy ingredients.

My Chicken Casserole!

The ingredients!!

My Chicken Casserole!

3 to 4 cups cooked chicken (chicken breasts or whole chicken)
salt and pepper
8 oz. fine noodles or spaghetti, cooked and drained
5 tablespoons butter
8 big mushrooms sliced
1/4 cup all-purpose flour
1 cup light cream or half-and-half or pd. milk
2 cups chicken broth (canned or pd.)
1/4 cup dry sherry (opt)
1/3 cup grated Parmesan cheese or jack cheese

Preheat oven to 350°.
Cook spaghetti or noodles according to package directions, when done mix a bit of butter over them and set aside. Meanwhile, in skillet, melt 2 tablespoons butter over medium-low heat; sauté chicken take out and cut up into small pieces,

next saute sliced mushrooms in same pan until golden. Deglaze fry pan with sherry,add rest of butter, add mushrooms back in along with some pepper , mix up! add flour, mix up till smooth, next add broth, still mixing, add cream (might not need the whole cup) still mixing,

last add the chicken! Mix up for a bout 5 min. to get all the chicken juices mixed in with the sauce and sauces thickens!

I then toss the noodles in a big bowl, pour on the sauce and mix up real good add a bit of the chesse to mix, pour into buttered casserole dish, top with remaining cheese! Bake at 350° for 30 minutes, until hot and bubbly.

*depending on what kind of broth you use: add salt if you use your own canned broth, but if you use pd. chicken broth don’t add salt!!