Lemon-Herb Stuffing

Lemon herb stuffing with

with mushrooms, celery, onions, 

and lots of chopped fresh parsley.

 I usually double this recipe so that I have lots 

for Thanksgiving dinner and can put several 

bags in the freezer for roast chicken dinners

 later in the year.

I use the herbed cubed stuffing in a bag.

Chop all the vegetables and begin adding them to

the pan with hot butter starting with the 

onions and celery then adding

 the sliced mushrooms. Saute for about 5 minutes.

 Stir in the seasonings.

Add the stuffing and chicken broth.

 Toss well and add a good squeeze of lemon juice.

 Lots of chopped fresh parsley is a must.

 Toss well and you're ready to stuff your bird

 or refrigerate until needed.

I love having a few of these bags of stuffing in

the freezer. They turn a roast chicken 

into the perfect Sunday dinner. 

Lemon~Herb Stuffing

Ingredients

• 1 12 oz bag Pepperidge Farm Herb Stuffing Cubes
• 1 C chopped onion, about 1 medium
• 1 C chopped celery, about 2 stalks celery,
• 1 C sliced fresh mushrooms, about 4 -oz
• 1/2 C chopped fresh parsley
• 2 t thyme
• 1/4 t salt
• 1/4 t pepper
• 1/2 stick butter
• 2 C Chicken broth (or hot water with 2t chicken bouillon or cubes)
• Juice of 1/2 large lemon about, 2 T lemon juice

Directions

Heat the butter in a large skillet until bubbly. Add vegetables and saute until tender. Add seasonings. Remove from heat. Add to the stuffing in a large bowl. Add the broth and lemon juice, add the fresh parsley tossing well. Stuff turkey cavity and nech cavity. Freeze extra stuffing in quart-size freezer bags flattened to use for your next roast chicken dinner.

Enjoy!

passed doen from Grandma Daisy

Links: No Minimalist Here,
Savvy Southern Style,
Between Naps On The Porch
Coastal Charm,
Confessions Of A Plate Addict

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Crock Pot Honey Sesame Chicken

I don't have many crock pot recipes so I'm excited to have found this keeper.  The recipe comes from the blog, The Comfort of Cooking.   It's so easy and really delicious!  The only improvement I can think of, is to add steamed broccoli at the end as there is plenty of the yummy sauce to go around.

YIELD: Serves 4-5

INGREDIENTS:

8 boneless, skinless chicken thighs

Pepper (no salt needed as soy sauce has enough salt)

1/2 cup diced onion

2 cloves garlic, minced

1/2 cup honey

1/4 cup ketchup

1/2 cup low-sodium soy sauce

2 tablespoons olive oil

1/4 teaspoon red pepper flakes

4 teaspoons cornstarch

1/3 cup water

1/2 tablespoon (or more) sesame seeds

3 scallions (green onions), chopped

Serve with rice

DIRECTIONS:

Place chicken in Crock Pot and  season both sides with pepper.

In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 4 hours, or high for 3 hours.

Remove chicken to a cutting board. Shred chicken into bite-sized pieces; set aside. 

In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, stirring often, until slightly thickened.

Add Chicken back into sauce and heat through.  Serve over rice and top with scallions and sesame seeds.

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Chicken Piccata

Chicken with lemon, wine, and capers is one of the 

easiest and fastest 'special' dinners. It's perfect 

to serve guests, yet still easy enough for any night 

of the week. I combined several lemon chicken, 

piccata recipes to find the best of both worlds; 

simple and delicious. 

If the chicken breasts are very large, I use just 

2 and cut them in half after pounding.

Flatten between plastic wrap to about 1/2".

Have all the ingredients ready.

Coat chicken in flour.

Heat large pan and and add 2 T butter

and 1 T olive oil. Saute the chicken until browned 

on both sides. Sprinkle with salt and pepper.

 Remove cooked chicken to an ovenproof plater
 and keep warm in a 250 oven while you finish
the sauce. Add the remaining 2 T butter to the pan
 and the minced garlic. Swirl to melt the butter. 

Add the wine and lemon juice scraping up the 

browned bits. Add the capers and simmer for 

2 minutes until slightly thickened.

Note: I never liked capers until a friend convinced
me to give them another try a few years ago.
 Now I love them! They give food that right amount
of salty-briney flavor boost. I wrote a post about
it in Rules for Life. 

Serve chicken on pasta and spoon on

the the sauce. Sprinkle with parsley. 

Chicken Piccata

4 boneless chicken breasts

1/4 C flour

1/2 t salt

1/4 t pepper

1 T olive oil

4 T butter; divided

1/2 C white wine

1/4 C lemon juice

 2 T capers

2 garlic cloves, minced

2 T chopped fresh parsley

Rinse and pat dry chicken.

Place chicken breasts between plastic wrap 

and pound flat to an even 1/2" thickness.

Place flour in a shallow dish and dredge the

chicken in the flour; coating well and shaking

off excess. Heat 2 T butter and oil in a large 

skillet over medium-high heat. Add chicken,

and cook for about 3-4 minutes on each side,

until nicely browned; sprinkle with salt 

and pepper. Remove chicken to a platter

and place in a 250 oven to keep warm.

Add remaining 2 T butter, garlic, lemon juice, 

wine, and capers to the pan; scrape pan to 

loosen browned bits. Cook 2 minutes or 

until slightly thick. Spoon sauce over chicken,

 sprinkle with fresh chopped parslet. 

Serve over pasta. Garnish with lemon slices.

Enjoy!

Links: Coastal Charm, Jam Hands,
Confessions Of A Plate Addict,
A Stroll Thru Life,
Between Naps On The Porch

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Bacon Wrapped Chicken Tenders with Fresh Sage

I love growing herbs during the summer.  It's a great feeling when you need a certain herb and it's just growing right outside.  I grow parsley, basil, mint, rosemary and sage.  I don't make a lot with sage but I was glad I had it once I found this recipe.  These Chicken tenders are so quick and simple to make.  The sage leaves gives the chicken  a lot of flavor and bacon just makes everything better!  Once the bacon is crisp (about 6 minutes per side) the chicken tenders are moist and cooked perfectly.      

• Ingredients:
• 8 fresh sage leaves
• 8 chicken tenders (about 1 1/4 pounds)
• 8 slices bacon
• 1/2 teaspoon olive oil





Directions:
Place a sage leaf on each chicken tender, then wrap each with a bacon slice. You won't need a toothpick, once bacon is cooked on one side, it's easy to flip with a spatula. In a large skillet, heat oil over medium-high. Add tenders, sage side down, and cook until fat is rendered and bacon is browned, about 6 minutes. Flip and cook until tenders are cooked through, 6 minutes.  Transfer to a plate with paper towels to drain.  Serves 4 (2 per servings)




Original recipe comes from Martha Stewart/Everyday Cooking

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Chicken Waikiki Beach

A little retro, vintage recipe today. A tropical dish
with pineapple and green pepper in a 

sweet-and-pungent sauce.

Chicken Waikiki Beach is from the McCall's 

recipe card collection from 1973.

 Does anyone remember collecting these?
I still have mine, though I now keep them

in my antique file drawers.

 I had chicken breasts, but you can use any chicken
parts. I skinned them and left them bone-in.

 Shake the chicken in a bag with 1/2 C flour.

 Drain the pineapple chunks and add enough
water to measure 1-1/4 C.

 While you brown the chicken combine the sauce
ingredients in a medium pan.

 Bring to a boil, stirring for 2 minutes.

Put the browned chicken in a 9x13 casserole
and sprinkle with salt and pepper.

 Pour the cooked sauce over the top.
Bake for about 20-30 minutes.

 Cut up a large green pepper

 I reserve the pepper and pineapple in the
now-empty sauce pan until needed.

Take the chicken out of the oven after 20-30
minutes and add the green pepper and pineapple.

 Return to oven and bake another 20-30 minutes.
Until the chicken is done. Total time was about
45 minutes for me. It depends on  how big the
chicken pieces are. Breasts take less time.

 The sauce gives the chicken a nice glaze.

 Serve with rice

 and a spoonful of the sauce from the bottom.

Chicken Waikiki Beach

1 Chicken-cut up: 

(2 whole legs and 2 breasts, or

4 breasts; or your choice)

1/2 C flour

1/3 C vegetable oil

1 t salt

1/4 t pepper

Skin chicken, wash and pat dry with paper towels.

Coat with flour. Heat oil in a large skillet. 

Add the chicken and brown on all sides. 

Remove to a 9x13 pan. 

Sprinkle with salt and pepper. 

Pour sauce over chicken.

Sauce

1 can (20oz) pineapple in juice

1 large green pepper, cubed

3/4 C sugar (up to 1C)  

3/4 C cider vinegar

2 T cornstarch

1 T soy sauce

1/4 t ginger

1 chicken bouillon cube

Drain pineapple, pouring juice into 2-cup 

measure. Add enough water to make 1-1/4 C.

In a medium saucepan, combine the juice,

sugar, vinegar, cornstarch, soy sauce,

ginger, and bouillon cube; bring to a boil, stirring

constantly. Boil 2 minutes. Pour over chicken.

Bake @350, uncovered, 20-30 minutes. Add 

pineapple and green pepper. Bake 20-30 minutes

 longer. Serve with fluffy white rice.

Enjoy!

Links: Savvy Southern Style,
Stone Gable, No Minimalist Here,
Confessions Of A Plate Addict,
Between Naps On The Porch,
Common Ground, The Charm Of Home,
Rattlebridge Farm, My Romantic Home

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Oven Chicken Cacciatore

Chicken cacciatore with carrots, potatoes and

 sausage makes this a great one-pot complete 

dinner. It's a family favorite pot luck recipe 

from my nieces. It's so easy to put everything

 together and just pop it in the oven. 

I love dinners like this.

Everything is prepped ahead of time and it makes

 your whole house smell wonderful.

You can use any chicken pieces you want,
or use a whole cut-up chicken and increase

 the other ingredients depending on how many
 people you are feeding.

 No need to measure the seasonings,
just be generous.

 Add the cut-up vegetables.

 Combine the tomato sauce and water.

 Pour the sauce over.

Cover tightly with foil and bake for
1 hour at 350 then 1 hour at 275.

The chicken and sausage stewing in the 

tomato sauce gives it lots of flavor.

Here it is using a whole cut-up chicken.
This is how I usually make it. Plenty of
leftovers for us. A great fall
and winter dinner

Oven Chicken Cacciatore

2 large chicken breast halves 
or cut-up pieces, skinned

4 Italian sausage links, cut in half

4 carrots, peeled

4 potatoes, scrubbed not peeled

1 L yellow, red, or orange pepper

1 t Italian seasoning

1 t salt

1/2 t pepper

1  L can (16-oz) tomato sauce

1 can water

Lay the chicken in a 9x13 casserole. Sprinkle with 

about half of the seasonings. No need to measure.

 Add the sausage. Cut the vegetables into large 

chunks; add to the casserole. Sprinkle with the 

remaining seasonings. Combine the tomato sauce

 and water; pour over all and cover tightly with  

foil. Bake for 1 hour at 350 then reduce to 275

 and bake another 1 hour. To make serving easier; 

remove the bone from the chicken breast and

cut in half. Serve 1/2 chicken breast with

 sausage, vegetables, and plenty of sauce.

....4 servings....

Enjoy!

Link: No Minimalist Here,
Savvy Southern Style, Stone Gable,
Between Naps On The Porch,
Rattlebridge Farm, Common Ground,
My Romantic Home, The Charm Of Home,
French Country Cottage

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