INGREDIENTS & BRINE:

• 2 quarts water
• 2 tablespoons kosher salt
• 1/4 cup brown sugar
• 2 garlic cloves, smashed with the side of a large knife
• 4 sprigs fresh thyme
• 6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each

ULTIMATE BARBECUE SAUCE:

• 1 slice bacon
• 1 bunch fresh thyme
• Extra-virgin olive oil
• 1/2 onion, chopped
• 2 garlic cloves, chopped
• 2 cups ketchup
• 1/4 cup brown sugar
• 1/4 cup molasses
• 2 tablespoons red or white wine vinegar
• 1 tablespoon dry mustard
• 1 teaspoon ground cumin
• 1 teaspoon paprika or smoked paprika if available
• Freshly ground black pepper

DIRECTIONS

1. For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
2. Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
3. Preheat oven 375 degrees F.
4. Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time.

HELPFUL HINTS:

• Serve with the extra sauce.

Submitted by: Mary P.

INGREDIENTS:

• 16 chicken wings
• 1/2 cup soy sauce
• 1/4 cup sherry or rice wine
• 1/4 cup vegetable oil
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon fennel seed, crushed
• 1/4 teaspoon coarsely ground black pepper

DIRECTIONS

1. Cut each chicken wing through joints, leaving three pieces; discard the tip portion.
2. In a plastic bag, combine remaining ingredients.
3. Add wing pieces and seal the bag.
4. Marinate in refrigerator for 3 hours, turning bag occasionally to keep all wings coated.
5. Drain chicken wings and place on baking sheet.
6. Bake at 375° for 30 minutes, turning once during cooking, until chicken wings are well browned and done.

HELPFUL HINTS:

• You can also BBQ these wings on MED heat.

Submitted by: Jasper P.

INGREDIENTS:

• 1 habanero, seeded and chopped
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/4 cup brown sugar
• 2 tablespoons sugar
• 2 teaspoons fennel seed
• 2 teaspoons cayenne pepper
• 2 teaspoons allspice
• 2 teaspoons dried thyme
• 1 teaspoon ground ginger
• 4 garlic cloves, chopped
• 4 green onions, chopped
• 1/4 cup apple cider vinegar
• 1/4 cup lime juice
• 1/4 cup orange juice
• 7 pounds chicken wings

DIRECTIONS

1. .In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.
2. Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minute

HELPFUL HINTS:

• Enjoy with your favourite wine/beer!

Submitted by: Moe J.

BACON AND BLUE CHEESE STUFFED CHICKEN BREASTS

INGREDIENTS:

• 8 ounces (2 sticks) unsalted butter, at room temperature
• 4 ounces blue cheese, crumbled
• 4 slices smoked bacon, cooked until crisp and finely chopped
• 2 teaspoons chopped fresh chives
• 4 skin-on, bone-in chicken breasts
• Pinch freshly ground black pepper

DIRECTIONS

1. In a large bowl, using a rubber spatula, mix the butter, blue cheese, bacon, and chives together until combined. Dollop half of the compound butter along the long edge of a 12-inch piece of parchment or waxed paper. Roll into a log, twisting opposite ways on both ends of the paper to create a tightly wrapped log of butter. Refrigerate or freeze for another use.
2. Preheat the oven to 425 degrees F.
3. Using your fingers, carefully loosen the skin from chicken breasts. Stuff about 1/4 of the remaining blue cheese butter under the skin of each breast; smoothing the skin to evenly distribute the butter over the surface of the breast meat.
4. Put the chicken on a rimmed baking sheet and rub any remaining butter over the skin. Season each breast with just a pinch of freshly ground black pepper.
5. Roast the chicken breasts, skin sides up, in the center of the oven until skin is crisped and chicken is cooked through, about 35 to 40 minutes. An instant-read thermometer should register 165 degrees F when inserted into the thickest part of the meat. Remove from the oven to a serving platter. Let stand 10 minutes before serving.

HELPFUL HINTS:

• Cook's Note: This recipe makes 2 logs of compound butter; unused butter can be used to top grilled meats, burgers, or baked or mashed potatoes.

Submitted by: Bud W.

PORK CHOPS STUFFED WITH SUN-DRIED TOMATOES AND SPINACH

INGREDIENTS:

• 1 tablespoon olive oil, plus 1 tablespoon
• 2 cloves garlic, minced
• 6 sun-dried tomatoes, diced
• 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
• 1/2 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1/4 teaspoon dried thyme
• 1/4 cup (2 ounces) goat cheese
• 1/3 cup reduced-fat cream cheese
• 4 (4-ounce) center-cut pork chops
• 1 1/2 cups chicken broth
• 1/2 lemon, zested
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard

DIRECTIONS

1. Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
2. Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
3. In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
4. Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes.

HELPFUL HINTS:

• Spoon some sauce over the pork before serving.

Submitted by: Diana G.

CHICKEN SOUVLAKI STICKS WITH YOGURT DIPPING SAUCE

INGREDIENTS:

• 16 bamboo skewers
• 3 lemons
• 2 tablespoons finely chopped fresh oregano leaves
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, minced
• Salt and freshly ground black pepper
• 16 chicken strips about 1 1/2 pounds (use boneless breasts to make the strips)
• 2 cups Greek style yogurt
• 1/2 seedless cucumber, peeled and grated
• 1/2 teaspoon ground cumin

DIRECTIONS

1. Soak skewers in water for about 30 minutes.
2. Preheat grill or grill pan to medium-high heat.
3. Combine the zest and juice of 2 lemons, oregano, red pepper flakes and olive oil in a dish. Paste the garlic by mashing it with coarse salt then add 3/4 of it to the marinade, reserving some for dipping sauce. Add chicken strips to the marinade and season with salt and pepper, turn in marinade to coat, let stand 10 minutes. Thread chicken strips on damp skewers and cook 7 to 8 minutes, turning once, until firm and juices run clear.
4. While skewers cook, combine yogurt with juice of remaining lemon, remaining clove of garlic, grated cucumber, cumin and salt, to taste. Divide the dip among 4 ramekins.

HELPFUL HINTS:

• Serve 5 skewers per person with dipping sauce alongside.

Submitted by: Edgar J.

SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS

INGREDIENTS:

• 4 boneless, skinless chicken breasts, 6 ounces
• Large plastic food storage bags or waxed paper
• 1 package, 10 ounces, frozen chopped spinach
• 2 tablespoons butter
• 12 small mushroom caps, crimini or button
• 2 cloves garlic, cracked
• 1 small shallot, quartered
• Salt and freshly ground black pepper
• 1 cup part skim ricotta cheese
• 1/2 cup grated Parmigiano or Romano, a couple of handfuls
• 1/2 teaspoon fresh grated or ground nutmeg
• Toothpicks
• 2 tablespoons extra-virgin olive oil

Sauce:

• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 cup white wine
• 1 cup chicken broth

DIRECTIONS

1. Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
2. Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
3. Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
4. Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.

HELPFUL HINTS:

• Serve with your favourite wine.

Submitted by: Mandy H.

BUFFALO WINGS

INGREDIENTS:

• 12 whole chicken wings (about 3 pounds)
• 3 ounces (6 tablespoons) unsalted butter
• 1 small clove garlic, minced
• 1/4 cup hot sauce
• Salt

DIRECTIONS

1. Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.
2. Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.
3. Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.
4. While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.

HELPFUL HINTS:

• Serve with crusty bread.

Submitted by: Jill E.

LOVE BIRDS - CHICKEN IN PASTRY

INGREDIENTS:

• 4 pieces skinless chicken breast, boned (about 8 ounces each)
• Salt and freshly ground black pepper
• 2 to 3 sprigs fresh finely chopped rosemary
• 1 tablespoon extra-virgin olive oil
• 1 sheet puff pastry (11 by 17-inch
• 8 slices Italian fontina cheese, slices should be 2 to 3-inches square and 1/4 to 1/2-inch thick, cut in 1/2
• 1/2 cup fig preserves
• 1 egg mixed with 1 tablespoon water, for egg wash

DIRECTIONS

1. Preheat oven to 400 degrees F.
2. Season the chicken with salt, pepper and rosemary. Cut each piece of chicken in half across the breast giving you 8 equal portions. Heat the oil in a nonstick skillet over medium-high heat. Lightly brown the chicken on both sides, 5 minutes total. Remove from heat.
3. Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Place a piece of cheese on each pastry square and top with spoonfuls of fig preserves and the chicken pieces. Pinch and seal the dough up and over the meat and cheese, seal with egg wash, flip the pastry packets over and brush the tops with remaining egg wash. Bake 12 to15 minutes, until golden.
4. For entree portions, simply leave chicken breast whole and cut the pastry into quarters. Trim off excess dough and use it to decorate the pastry with small cut outs such as heart shapes.

HELPFUL HINTS:

• You can substitute the fig preserves with another type of fruit.

Submitted by: Nigel R.

MOM'S CHICKEN SOUP

INGREDIENTS:

• Stock:
  • 1 (2 1/2 to 3-pound) fryer chicken, cut up
  • 3 1/2 quarts water
  • 1 onion, peeled and diced
  • 1 1/2 to 2 teaspoons Italian seasoning
  • 1 teaspoon lemon-pepper seasoning
  • 3 cloves garlic, minced
  • 4 bay leaves
  • 3 chicken bouillon cubes
  • Kosher salt and freshly ground black pepper

Soup:

• 2 cups sliced carrots
• 2 cups sliced celery, with leafy green tops
• 2 1/2 cups uncooked egg noodles
• 1 cup sliced mushrooms
• 3 tablespoons chopped fresh parsley leaves
• 1/3 cup cooking sherry
• 2 teaspoons chopped fresh rosemary leaves
• 1 cup grated Parmesan, optional
• 3/4 cup heavy cream, optional
• Seasoning salt
• Freshly ground black pepper
• Crusty French bread, for ser

DIRECTIONS:

1. For the stock: add all ingredients to a soup pot.
2. Cook until chicken is tender, about 35 to 45 minutes.
3. Remove chicken from pot and set aside to cool.
4. Remove and discard bay leaves and onion.
5. You should have approximately 3 quarts of stock.
6. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.
7. For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes.
8. Add celery and continue to cook for 5 to 10 minutes.
9. Add egg noodles and cook according to directions on package.
10. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary.
11. Add Parmesan and cream, if using.
12. Cook for another 2 minutes.
13. Adjust seasoning, if needed, by adding seasoning salt and pepper.

HELPFUL HINTS:

• Enjoy along with a nice hot crusty loaf of French bread.

Submitted by: Mom E.

TURKEY BREAST WITH OYSTER STUFFING

INGREDIENTS:

• 1/2 pound bacon cut into 1/2-inch pieces
• 2 cups onion, finely diced (about 2 to 3 large onions)
• 1 1/2 cups celery diced (about 6 stalks)
• 1-ounce dried sage
• 12 cups day old bread, broken up (about 1 loaf)
• 2/3 cup chopped fresh parsley leaves
• 1 1/4 cups clarified butter
• 18 medium shucked oysters
• Salt
• Freshly ground black pepper
• 2 1/2 to 3 pounds boneless turkey breast, skin on
• Turkey neck and giblets to make 1 cup turkey giblet stock
• 1 cup dry white wine
• 1/3 cup all-purpose flour

DIRECTIONS:

1. In a large skillet, cook bacon over low heat until crisp. Remove bacon and set aside to drain. Add onion, celery, and sage to the bacon fat rendered in the skillet, and cook until onions are translucent and celery is soft, about 3 to 5 minutes. Add sage and broken-up bread to the skillet. Stir in parsley, butter, oysters, salt, and pepper. Lightly toss stuffing, but mix well, and let cool.
2. Preheat an oven to 400 degrees F.
3. Butterfly the turkey breast with smooth side down and stuff, folding edges over to hold stuffing. (You may want to secure with skewers or cotton kitchen twine.) Season turkey breast with salt and pepper and place into the oven to roast until it reaches an internal temperature of about 160 degrees F on an instant-read thermometer, about 1 1/2 to 2 hours.
4. While turkey is in oven, place the turkey neck and giblets in a medium saucepan with 4 cups water and cook until you have about 1 cup of giblet stock. Reserve the neck and giblets, removing meat from neck when cool enough to handle and chopping giblets. When turkey is done, remove breast to a platter to let rest for 20 minutes before slicing. Skim most of the fat from the pan juices, reserving 1/3 cup of the fat. Add the wine to the remaining pan juices and cook over medium high heat until reduced by half. In a separate saucepan, heat reserved 1/3 cup of fat and whisk in flour over moderately low heat for a few minutes to make a roux. Add stock and wine reduction, continuing to cook until gravy simmers. Add reserved cooked and chopped giblets and neck meat. Slice turkey to reveal stuffed interior and arrange on plate. Serve with gravy.

HELPFUL HINTS:

• Serve with a fine wine and good friends.

Submitted by: Mario T.

ROMAN-STYLE CHICKEN

INGREDIENTS:

• 4 skinless chicken breast halves, with ribs
• 2 skinless chicken thighs, with bones
• 1/2 teaspoon salt, plus 1 teaspoon
• 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
• 1/4 cup olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 ounces prosciutto, chopped
• 2 cloves garlic, chopped
• 1 (15-ounce) can diced tomatoes
• 1/2 cup white wine
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh oregano leaves
• 1/2 cup chicken stock
• 2 tablespoons capers
• 1/4 cup chopped fresh flat-leaf parsley leaves

DIRECTIONS:

1. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

2. Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

3. If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

HELPFUL HINTS:

• For an easy, authentic Italian dish, Simmer chicken in a rich sauce with prosciutto, peppers and wine. After one bite, you'll see why this recipe is one of our most popular.

Submitted by: Tony G.

THAI CHICKEN COCONUT NOODLES

INGREDIENTS:

• 2 x 250g pack dried medium egg noodles
• 1 tbsp olive oil
• 2 tbsp Thai red curry paste
• 400 ml can reduced-fat coconut milk
• 600 ml chicken stock, hot
• 4 small, skinless chicken breasts
• 1 lemongrass stalk, bruised
• 150g green beans, halved lengthways
• 2 carrots, cut into thin sticks
• 1 tsp soft brown sugar
• Grated zest and juice of 1 lime, plus lime wedges,
• Good handful fresh basil leaves

DIRECTIONS:

1. In a bowl, cover the noodles with boiling water and set aside for 5 minutes, to soften. Drain, refresh in cold water and drain again. Toss in half the oil.
2. Meanwhile, heat the remaining oil in a large pan over a medium heat. Add the curry paste and stir-fry for 1 minute. Stir in the coconut milk, stock, chicken and lemongrass, cover and simmer for 12 minutes, until the chicken is cooked. Using a slotted spoon, lift the chicken out of the pan and onto a plate, and roughly chop.
3. Return the chicken to the pan with the beans and carrots. Simmer for 2 minutes, then stir in the noodles, sugar, lime zest and juice, and most of the fresh basil leaves and heat through.
4. Season and ladle into bowls. Garnish with lime wedges and the remaining basil leaves.

HELPFUL HINTS:

• August is the peak of the green bean season and they go really well with these Thai flavours.

Submitted by: Charlie Y.

INGREDIENTS:

• 2 lemons
• 4 boneless chicken breasts, skin on
• 8 sprigs fresh tarragon
• 2 tbsp extra-virgin olive oil
• 1 tsp coarse salt
• 1 tsp mixed peppercorns, roughly ground
• 250ml sour cream

DIRECTIONS:

1. Preheat the oven to 200°C.
2. Cut 7 fine slices from the middle of 1 lemon and juice the remainder along with the other lemon and set aside.
3. Insert 1 slice of lemon under the skin of each chicken breast along with a sprig of tarragon and put in a roasting tin.
4. Drizzle with the olive oil and sprinkle over the salt and ground pepper.
5. Roast for 35 minutes.
6. Transfer the chicken to a plate and keep warm.
7. Put the roasting tin over a low heat on the hob and add the lemon juice.
8. Stir with a wooden spatula, scraping up any bits stuck to the bottom of the tin.
9. Add the sour cream and stir well to heat the mixture through.
10. Return the chicken to the tin and spoon over the sauce.
11. Garnish with the remaining tarragon and lemon slices, and serve.

HELPFUL HINTS:

• This goes well with a simple lettuce and herb salad. Dauphinoise potatoes go very well with it too, as would a simple serving of steamed green vegetables or basmati rice.

Submitted by:Kathi V.

INGREDIENTS:

• 2 tbsp Dijon mustard
• Grated zest and juice of 1 lemon
• 2 tbsp chopped fresh tarragon
• 6 whole chicken legs

DIRECTIONS:

1. Mix the mustard, zest, tarragon, and some salt and black pepper together in a bowl. Loosen the chicken skin and spread a little of the mixture under the skin, then push right down to the drumstick. Repeat with the other chicken legs.
2. Put in a dish, pour over the lemon juice and season. Marinate at room temperature for 30 minutes.
3. Barbecue for 40 minutes, turning once, until cooked and crispy.

HELPFUL HINTS:

• Make sure you make enough.....your neighbours will be over!

Submitted by: Cyd T..

INGREDIENTS:

• 200ml carton coconut cream
• 3 tbsp Thai green curry paste
• 2 tbsp runny honey
• Juice of 1 lime
• 450g mini chicken breast fillets
• Handful chopped fresh coriander, plus extra leaves to garnish
• 1 red chilli, thinly sliced, to garnish (optional)

DIRECTIONS:

1. Pour the coconut cream into a shallow non-metallic dish. Add the curry paste, runny honey and lime juice and mix well. Add the chicken, toss well and set aside for 15 minutes.
2. Transfer to a saucepan and gently simmer for 12-15 minutes, until the chicken is cooked through and the sauce has thickened slightly. Add the coriander.
3. Garnish with coriander and the chilli, if you like, and serve with cooked basmati rice.

HELPFUL HINTS:

• Serves 4. Ready in 30 minutes!

Submitted by: Jason P.

An easy recipe that will impress dinner guests because the chicken grills up so juicy and delicious.

INGREDIENTS:

For the Glaze

• 1/3 cup bourbon
• 2 tablespoons maple syrup
• 1 tablespoon Dijon country-style mustard
• 1 roaster chicken, 6 to 7 pounds
• 2 tablespoons olive oil
• 3 large cloves garlic, minced
• 2 teaspoons Kosher salt
• 1/2 teaspoon cracked black pepper

DIRECTIONS:

1. To make the glaze: In a small bowl, combine all glaze ingredients. Set aside.
2. Rinse chicken and pat dry. With poultry shears or knife, split chicken lengthways along one side of backbone. With breast side up, pull up on two sides of back and press down firmly on breast until bones begin to crack and chicken is reasonably flat.
3. Thread two sturdy metal skewers crosswise through flattened chicken; skewers should run perpendicular to thigh bones, through the breasts, and through the middle of the large wing joints.
4. Combine oil, garlic, salt, and pepper; brush evenly on both sides of chicken.
5. Place chicken, skin side up, in centre of cooking grate.
6. Grill 1-1/2 to 1-3/4 hours or until meat thermometer inserted into centre of thigh meat (but not touching bone) reaches 180°F/82°C (170°F/77°C for breast) or until juices run clear and skin is well-browned, brushing occasionally with glaze during last 20 minutes.
7. Let stand 10 minutes before carving.

HELPFUL HINTS:

• Makes 6 servings.

Submitted by: Jason P.

HOT BACON CANAPÉS

INGREDIENTS:

• 1 boneless chicken breast
• 1/4 teaspoon salt
• 20 bacon slices cut in half crosswise
• 40 pimiento-stuffed olives
• Knives
• Measuring spoons
• Medium saucepan
• Cookie sheet
• 40 wooden toothpicks

DIRECTIONS:

1. Cook chicken in boiling water and salt, about 30 minutes, until tender.
2. Cut chicken into pieces a little bigger than olives (you should have around 40 pieces).
3. Cook bacon in frying pan until almost done.
4. If cooked too long the bacon strips will break when rolled.
5. Drain bacon on paper towel.
6. Hold olice and chicken piece together.
7. Wrap with bacon and skewer together with wooden toothpick.
8. Chill.
9. When ready to serve, heat in 400º F oven for about 10 minutes until hot.

HELPFUL HINTS:

• For Bacon Wiener Bobs use wiener pieces instead of chicken. Omit olive. For Fruity Chicken Canapés use pineapple chunks instead of olives. Serve with Sweet and Sour Sauce. You may substitute water chestnuts for the olives in this Hot Bacon Canapé recipe. If you choose to use the water chestnuts, dip the Hot Bacon Canapé in seafood sauce.

Submitted by: Trevor E..

PARMESIAN CHICKEN BREASTS

INGREDIENTS:

• 1/2 cup (2 ounces) grated Parmesan Cheese
• 1/4 cup dry bread crumbs
• 1 teaspoon each dried oregano leaves and parsley flakes
• 1/4 teaspoon each paprika, salt and black pepper
• 6 boneless skinless chicken breast halves (about 2 lbs)
• 2 tablespoons butter or margarine, melted
• Measuring cups and measuring spoons
• Mixing bowls
• Non-stick cooking spray
• 15 X 10 X 1-inch baking pan

DIRECTIONS:

1. Mix cheese, crumbs and seasonings.

2. Dip chicken in butter; coat with cheese mixture.

3. Place in 15 X 10 X 1-inch baking pan sprayed with no-stick cooking spray.

4. Bake 20 to 25 minutes at 350º F oven until cooked through.

5. Serves 6.

HELPFUL HINTS:

• For a spicy variation substitute 1/8 to 1/4 teaspoon ground red pepper for black pepper.

Submitted by: Faye V.

SUPERBOWL CHICKEN WINGS

Looking for a tasty chicken wing recipe for your Superbowl Party. This chicken wing recipe is different from buffalo chicken wings and makes a nice change.

INGREDIENTS:

• 3 pounds chicken wings
• 1 cup soya sauce
• 2 teaspoons cinnamon
• 3 teaspoons sugar
• 1 teaspoon powdered ginger
• 2 cloves garlic crushed
• 1/4 cup oil
• 1/4 cup vermouth
• Kitchen scissors
• Measuring cup and measuring spoons
• Mixing bowl
• Cookie sheet

DIRECTIONS:

1. Clip tips off wings and cut wings into two (wings and drumettes).
2. Mix remaining ingredients in a large bowl.
3. Add chicken wings and marinate in the refridgerator for at least four hours.
4. Place marinated wings and sauce on to a cookie sheet.
5. Bake in a 350º F oven for one hour turning wings often.
6. Drain off remaining sauce.
7. Serve.

HELPFUL HINTS:

• You may serve these wings, hot or cold.

Submitted by: Beth S.

CHICKEN TOSTADAS

This Chicken Tostadas Recipe has an authentic Mexican flavor to it. Great while watching the Super Bowl, Baseball game or your favorite movie! This is a low fat (26 g) and low cholesterol (60 mg) recipe.

INGREDIENTS:

• 6 tostada shells (6 inches in diameter)
• 1 can (16 ounces) refried beans
• 1 1/2 cups cut-up cooked chicken or turkey
• 1 cup picante sauce
• 1 medium avocado
• 3/4 cup shredded Monterey Jack or Cheddar cheese
• 2 medium tomatoes, sliced
• 3 cups shredded lettuce
• Lemon juice
• Sour cream and salsa, if desired

DIRECTIONS:

1. Heat tostada shells as directed on package.
2. Heat beans in 1-quart saucepan over medium heat, stirring occasionally, until hot.
3. Mix chicken and 1 cup salsa in 2-quart saucepan; heat until hot.
4. Peel avocado and cut lengthwise into slices; sprinkle with lemon juice.
5. Spread beans and chicken mixture over tostada shells.
6. Sprinkle with cheese.
7. Top with tomatoes, avocado and lettuce.
8. Serve with sour cream and additional salsa.
9. Serves 6.

HELPFUL HINTS:

• You may want to choose low-fat or no-fat sour cream for this healthy, nutritious Chicken Tostadas recipe.

Submitted by: Beth S.

INGREDIENTS:

• 4 bonless chicken breasts pounded thin
• 2 bunches green onions, chopped
• 1/4 lb. mushrooms, sliced
• 1 can Cream of Chicken Soup
• 1 box Your favourite stuffing mix (or your own recipe)

1. Sauté onions, mushrooms in butter or oil; do not drain.
2. Add enough bread stuffing to onion/mushroom mixture to fill the four chicken breasts. Use your favorite stuffing recipe or use a boxed stuffing like Stove Top (follow directions on box).
3. Cover one side of each breast with mixture and roll or fold over. Fasten with toothpicks.
4. Place in baking dish add Cream of Chicken Soup.
5. Sprinkle with paprika and parsley. Bake at 350° for one hour.

Submitted by: Liz T.

ROASTED CHICKEN BREASTS WITH MARMALADE

Ingredients:

• 5 airline chicken breasts, skin on
• Kosher salt
• Freshly ground black pepper
• 2 to 3 tablespoons canola oil
• 12 to 16 ounces Orange Marmalade, recipe follows

Wilted romaine, recipe follows

• Preheat the oven to 450 degrees F.
• Season the chicken breasts with salt and pepper, to taste.
• In a large saute pan over high heat, add the oil.
• Once heated, place the chicken into the pan.
• Cover the chicken with aluminum foil and place another heavy pan on top.
• Cook the chicken until the skin is golden brown, about 5 to 8 minutes, and then flip and cook until cooked through, about 5 to 8 more minutes.
• Serve with the marmalade and wilted romaine.

• 5 oranges or tangerines, washed and dried
• 1/2 cup honey
• Kosher salt
• Freshly ground black pepper
• 1 lemon, juiced
• 1 vanilla bean, split and scraped, or 2 teaspoons vanilla extract
• Place the oranges on a flat surface and slice a few thin rounds from both ends. Avoid the center part because that's where a large concentration of the pits are.
• Measure the honey directly into a medium skillet over low heat until it melts. Add the oranges rounds and bring the mix to a boil. Add a sprinkle of salt and pepper, to taste.
• Add the juice of the lemon and the vanilla. Stir to blend. Cook for an additional 2 minutes and then transfer to a bowl to cool.

Yield: 1/2 cup

Prep Time: 5 minutes

Cook Time: 10 minutes

Ease of preparation: Easy

CHILLI SCENTED BBQ CHICKEN

Ingredients

• 2 kg chicken pieces or chicken breasts or chicken legs or chicken wings (or a mixture)
• 1/4 cup chili powder
• 3 tablespoons brown sugar
• 2 tablespoons paprika
• 2 teaspoons sea salt
• 1 cup barbecue sauce
• 3/4 cup tomato sauce
• 1/2 cup orange juice
• 2 tablespoons soy sauce

Directions

1. Place the chilli powder, sugar, paprika and salt in a bowl and mix together.
2. Using rubber gloves, rub this mixture over the surface of the chicken pieces and set aside for 1 hour.
3. Mix the barbecue and tomato sauces, orange juice and soy sauce together.
4. Heat the barbecue or grill and begin to cook the chicken, turning frequently.
5. When half cooked, brush generously with the sauce mixture.
6. Brush again when the chicken pieces are cooked through, just before serving.
7. Serve remaining sauce with chicken if desired.

Submitted by: Mary G.

GRILLED CHICKEN BREASTS WITH PANCETTA

• 8 boneless chicken breasts (about 2lbs)
• 1/4 cup minced fresh coriander or parsley
• 1/4 cup finely chopped shallots
• Salt and pepper
• 16 slices pancetta or lean side bacon
• 2 tbsp cornstarch
• 2 tbsp dry sherry
• Cucumber-Yogurt Sauce, optional (recipe follows)

• 1 onion, minced
• 3/4 cup lemon juice
• grated rind of 1 lemon
• 3 tbsp white wine vinegar
• 2 tbsp liquid honey
• 1 tbsp minced gingerroot
• 1 tbsp Dijon mustard
• 2 cloves garlic,minced
• salt and pepper

1. In shallow glass or ceramic dish just large enough to hold chicken in single layer, combine onion, lemon juice, rind, soy sauce, vinegar, honey, ginger,mustard, garlic and salt and pepper to taste. Add chicken and spoon marinade over. Cover and marinate at room temperature for at least 2 hours or refrigerate overnight.
2. Drain chicken, reserving marinade. Pat chicken dry and place between 2 sheets of waxed paper; pound with mallet until flattened.
3. Combine coriander, shallots, and salt and pepper to taste; spoon about 2 tsp onto each chicken breast and roll up. Wrap 2 slices pancetta around each breast and secure with small skewers, if necessary.
4. Pour marinade into saucepan and bring to boil. Combine cornstarch with sherry; stir into marinade. Set pan on edge of grill.
5. Cook chicken on greased grill over medium-hot coals or on medium setting, brushing once or twice with marinade, for 7 to 8 minutes on each side or until chicken is no longer pink inside. Serve with Cucumber-Yogurt Sauce (if using). Makes 6 to 8 servings.
6. * If shallots are unavailable, you can substitute 1 small onion, finely chopped, and 1 clove garlic,minced.

• 2 cucumbers, peeled, seeded and diced
• 2 tsp salt
• 1-1/2 cups plain yogurt
• 1 cup sour cream
• 2 cloves garlic, minced
• 1 tsp lemon juice
• 1 tbsp chopped fresh dill (or 1 tsp dried dill weed)

1. In colander, sprinkle cucumbers with salt; let drain for 30 minutes. Rinse and dry with paper towels.
2. Transfer cucumbers to serving bowl; stir in yogurt, sour cream, garlic, lemon juice, dill, and salt and pepper to taste.
3. Cover and refrigerate for at least 1 hour before serving.
4. Makes about 3 cups.

JAPANSESE STYLE BARBECUE PARTY: Chicken Yakitori, Beef with Ginger and Soy, 5 Spice and Sesame Seared Ahi

• 2 3/4 cups water
• 1 1/2 cups white short grain rice
• Chicken:
  • 3 tablespoons dry sherry
  • 2 tablespoons sugar
  • 1/4 cup Tamari dark aged soy sauce, available on the Asian foods aisle
  • 2 tablespoons light oil, such as wok oil or vegetable oil, eyeball it
  • 1 pound chicken breast tenders, cut in half on an angle
  • 5 scallions, cut in 1/2
• Beef:
  • 3 inches fresh ginger root, minced or grated with hand grater or microplane tool
  • 1/4 cup tamari dark soy sauce
  • 2 tablespoons light oil, such as wok oil or vegetable oil, eyeball it
  • 1 teaspoon toasted sesame oil
  • 1 1/4 pounds beef sirloin, 1 1/2 inches thick
  • Steak seasoning blend or fresh ground black pepper
  • 1 package, minimum 40 count, 8-inch bamboo skewers
• Tuna:
  • 3 tablespoons sesame seeds, 2 palmfuls
  • 1 tablespoon Chinese five-spice powder
  • 2 tablespoons steak seasoning blend, preferred brand Montreal Steak Seasoning by McCormick
  • 2 Ahi steaks, 8 ounces each, cut into 1 by 3-inch pieces
  • Light oil, such as wok oil or vegetable oil, for drizzling
  • 1 teaspoon toasted sesame oil
• Condiments:
  • Pickled watermelon rind, 1 jar, 14 to 18 ounces
  • Pickled onions, 14 to 18 ounce jar
  • Pickled ginger, 1 small glass jar, 10 to 12 ounces
  • Fresh Fruit Selection
  • Kiwis, 3 each
  • Tangerines, 3 each
  • Asian pears, 3 each, washed
    

1. Place water in sauce pan over high heat in medium saucepan and bring to a boil. Add rice, stir. Cover rice and reduce heat to low. Cook rice 18 minutes or until tender.
2. Preheat coals for tabletop hibachi or preheat grill pan over medium high to high heat.
3. Combine sherry, sugar, dark soy and oil in a shallow dish. Turn cut chicken and scallions in marinade and let stand 10 minutes. Wash hands.
4. Combine ginger and soy, oil and sesame oil in a second shallow dish for the beef. Cut raw meat against the grain in thin strips. Thread strips on to skewers, reserving several skewers for chicken, set into ginger and soy mixture. Season meat lightly with steak seasoning blend and turn in ginger and soy to coat. Set meat aside. Wash hands.
5. Toast sesame seeds in a small skillet over moderate heat until they pop and are lightly toasted. This process will develop the flavor of the sesame fully. Combine the sesame seeds with five-spice powder and grill seasoning blend on a piece of wax paper or on a plate. Coat tuna with a scant drizzle of oil and sesame oil to help seeds and spices adhere to fish. Coat fish pieces in sesame and spices.
6. Cook chicken pieces and scallions in a single layer over hot coals or on hot grill pan for 3 or 4 minutes on each side. Transfer chicken and scallions to a serving plate and set several bamboo skewers on the edge of the plate for spearing meat and scallions.
7. Place beef skewers on hot grill surface and cook 2 to 3 minutes on each side in a single layer, turning once. Transfer to a serving plate.
8. Cook fish on hot grill surface 1 to 2 minutes on each side and transfer to a serving plate. Tuna will be rare. Serve with several skewers on plate's edge for spearing.
9. Transfer pickled watermelon rind, pickled ginger and pickled onions to ramekins and place along side grilled meats and fish for condiments. Serve with hot rice and extra soy sauce for dipping. Kiwis, tangerines and Asian pears are a nice offering of fresh fruit to round out this light menu.

CHICKEN OR STEAK WITH BALSAMIC BBQ SAUCE

For the Balsamic BBQ sauce:

• 1 cup balsamic vinegar
• 3/4 cup ketchup
• 1/3 cup brown sugar
• 1 garlic clove, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

For the chicken or steak:

• 4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak
• Salt and freshly ground pepper.

For the BBQ sauce:

• Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth.
• Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

For the chicken or steak:

1. Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.
2. Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.
3. Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.

Submitted by: Doris H.

AUTHENTIC THAI CASHEW CHICKEN

INGREDIENTS

• 1 tablespoon canola oil
• 1 large yellow onion, chopped
• 1 large yellow bell pepper, chopped
• 3 tablespoons ketchup
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1/3 cup chicken broth
• 1 teaspoon white sugar
• 1 teaspoon Thai garlic chile paste
• 4 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 6 ounces broccoli, chopped
• 8 ounces fresh mushrooms, quartered
• 1/2 cup unsalted cashew nuts

PREPARATION

1. Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender.
2. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste.
3. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear.
4. Mix in the cashews just before serving.

Submitted by: Jill E.

SPICY CHICKEN WITH SHIITAKE MUSHROOMS

INGREDIENTS

• 1 pound Chicken Breasts
• 4 thinly sliced fresh Shiitake Mushrooms
• 1 Red Bell Pepper
• 1 Medium Onion
• 2 tablespoons Flour
• 2 tablespoons Sugar
• 2 tablespoons Soy Sauce
• 1 teaspoon Hot Chili Paste
• 2 tablespoons Chicken Stock or Water
• 1 tablespoon Olive Oil
• 1 dash Salt and Fresh Ground Black Pepper

1. Cut chicken into a 1-2 inch size and season with salt and pepper. Place the chicken in a bowl and evenly coat with flour.
2. Slice green peppers and onion into strips.
3. Combine sugar, soy sauce, chili paste and chicken stock or water in a small bowl.
4. Heat a saute pan with olive oil. Place chicken and brown both sides. Add green pepper and onion strips, put a lid and cook until chicken is heated through and the onion and pepper strips become tender.
5. Add the seasoning mixture and cook until heated through.
6. Serve immediately.

GREEK TRADITIONAL TURKEY WITH CHESTNUT AND PINE NUT STUFFING

INGREDIENTS

• 1 cup chestnuts
• 2/3 cup butter
• 1/4 cup orange juice
• 1/4 cup tangerine juice
• 2/3 cup lemon juice
• 1 (10 pound) whole turkey
• salt and ground black pepper to taste
• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/4 cup chopped onion
• 1/2 cup uncooked instant rice
• 1/4 cup pine nuts
• 1/4 cup raisins (optional)
• 1/3 cup butter
• 1/2 cup chicken broth
• 2 tablespoons brandy
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. Make a small incision on sides of each chestnut, and place in a skillet over medium heat. Cook, stirring often, until toasted. Remove from heat, peel, and chop.
3. Melt 2/3 cup butter in a saucepan, and mix in the orange juice, tangerine juice, and lemon juice. Rub the turkey inside and out with the mixture, reserving some for basting. Season turkey with salt and pepper.
4. In a large skillet over medium heat, cook the ground beef, ground pork, and onion until beef and pork are evenly brown and onion is tender. Drain grease. Mix in the rice. Stir in the chestnuts, pine nuts, raisins, 1/3 cup butter, broth, and brandy. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking until all liquid has been absorbed. Stuff all turkey cavities with the mixture, and tie in place with kitchen twine.
5. Place turkey on a rack in a roasting pan, and loosely cover breast and thighs with aluminum foil. Pour about 1/4 inch water into the bottom of the pan. Maintain this level of water throughout cook time. Roast turkey in the preheated oven 3 to 4 hours, brushing occasionally with remaining butter and juice mixture. Increase oven temperature to 400 degrees F (200 degrees C) during final hour of roasting, and remove foil. Cook turkey to a minimum internal temperature of 180 degrees F (82 degrees C).

Submitted by: Lise P.

CHICKEN IN SAVORY LEMON SAUCE

Ingredients:

• 4 skinless, boneless chicken breasts
• 1 can Campbell's® Healthy Request® Condensed Cream of Chicken Soup
• 1/2 cup water
• 1/4 cup chopped red pepper OR green pepper
• 1 tbsp. chopped fresh parsley OR tsp. dried parsley flakes
• 1 tbsp. lemon juice
• 1/2 tsp. paprika
• 4 lemon slices

Directions:

• SPRAY nonstick skillet with vegetable cooking spray and heat 1 min.
• Add chicken and cook until browned.
• ADD soup, water, pepper, parsley, lemon juice and paprika.
• Heat to a boil.
• Cover and cook over low heat 5 min. or until done.
• Garnish with lemon slices.

Submitted by: Lise P.

ROAST GOOSE with STUFFING

INGREDIENTS

• 10 (1 inch thick) slices French bread, cut into cubes
• 1 cup dried currants
• 4 apples - peeled, cored and sliced
• 1 tablespoon dried thyme
• 4 tablespoons butter, melted
• 1 tablespoon vegetable oil
• 1 (10 pound) goose
• 1 onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 clove garlic, minced
• 1 bay leaf
• 3 whole cloves
• 1 sprig fresh thyme
• 1 sprig fresh marjoram
• 1/4 cup white wine
• 1 teaspoon tomato paste
• 1 (10.5 ounce) can condensed chicken broth
• 1 tablespoon cornstarch
• 1/4 cup water
• salt to taste
• ground black pepper to taste

DIRECTIONS

1. In a large bowl, combine bread, currants, apples, crumbled thyme, salt, pepper, and melted butter or margarine.
2. Wash goose inside and out. Pat dry. Stuff, truss, and tie goose. Prick bird all over with fork.
3. Heat oil in roasting pan on top of stove. Brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up in roasting pan. Add a little water, cover, and roast at 375 degrees F (190 degrees C) for one hour. Discard fat from roasting pan.
4. In a mixing bowl, combine chopped onion, carrot, celery, garlic, bay leaf, cloves, fresh thyme and marjoram, and sprinkle around the goose. Continue roasting uncovered for 20 to 25 minutes per pound, draining off fat at intervals. Add more water as required. Transfer cooked goose to platter, and keep warm by covering loosely with foil.
5. Skim off remaining fat in pan, and heat drippings and vegetables on top of stove until mixture is reduced. Stir in white wine, tomato paste, and chicken broth. Simmer for 10 to 15 minutes, then strain gravy. If necessary, add a little cornstarch mixed with water to thicken gravy.

Holiday Chicken Sesame Strips

• 6 skinless boneless chicken breast halves
• 1 cup sour cream
• 1 tablespoon lemon juice 1/2 lemon, juiced
• 2 teaspoons celery salt
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cloves garlic, minced
• 1 cup dry bread crumbs
• 1/3 cup sesame seeds
• 4 tablespoons (1/2 stick) butter, melted

1. Lightly grease a 15 by 10-inch jelly roll pan.
2. Cut chicken crosswise into 1/2-inch strips.
3. In a large bowl, combine sour cream, lemon juice, celery salt,Worcestershire sauce, salt, pepper, and garlic.
4. Mix well.
5. Add chicken to mixture, coat well, and cover.
6. Refrigerate at least 8 hours or overnight.

Preheat oven to 350 degrees F.

In medium bowl, combine bread crumbs and sesame seeds.
Remove chicken strips from sour cream mixture.
Roll in crumb mixture, coating evenly.
Arrange in single layer in prepared pan. Spoon butter evenly over chicken.
Bake for 18 to 25 minutes or until chicken is tender and golden brown.

Submitted by: Jill E.

SUPER CRISPY ROASTED GOOSE

INGREDIENTS

• 1 (10 pound) fresh goose
• 1 1/2 cups wild rice
• 5 cups cold water
• 1 tablespoon butter
• 1 onion, chopped
• 2 1/2 cups fresh sliced shiitake mushrooms
• 1 egg
• 1 tablespoon poultry seasoning
• salt and freshly ground black pepper to taste
• 2/3 cup dry sherry
• 2 cups giblet gravy

DIRECTIONS

1. Carefully prick the goose on all sides with a skewer, taking care to avoid piercing the flesh. Fill a pot large enough to hold the goose 2/3 full of water, and bring to a boil. Submerge bird neck side down for 1 minute, until goose bumps arise on the goose. Turn goose tail side down, and repeat the process. Remove goose from the pot, and drain. Place breast side up on a rack in a large roasting pan. Set in the refrigerator, uncovered, to dry the skin for 24 to 48 hours.
2. Cook the rice the night before roasting the goose: place the rice in a pot with 5 cups water, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes. Refrigerate overnight.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Melt the butter in a skillet over medium heat, and cook the onion until tender. Mix in cooked rice, mushrooms, and egg. Season mixture with poultry seasoning, salt, and pepper. Sprinkle the goose inside and out with salt and pepper. Fill goose cavities with the stuffing. Seal cavities with kitchen twine, and place the goose breast side down on a rack in a roasting pan.
5. Roast bird 1 1/2 hours in the preheated oven; do not open the oven door. Remove bird from the oven, and use a baster to remove the fat that has accumulated in the bottom of the pan. Turn bird on it's back in the roasting pan, and continue roasting 1 hour, or until the internal temperature when tested with a meat thermometer has reached a minimum of 180 degrees F (82 degrees C).
6. Increase the oven temperature to 400 degrees F (200 degrees C). Remove goose from the oven, and transfer to a larger pan. Return to the oven for 15 minutes to further crisp and brown the bird. Take out the goose, and let it sit uncovered for 30 minutes before removing stuffing.
7. To make gravy, place the original roasting pan over 2 burners. Mix in 2/3 cup of dry sherry, and scrape the pan with a wooden spoon. Combine these drippings with giblet broth to make a gravy for the goose and stuffing.

CHICKEN AND DUMPLINGS

Chicken:

• 1 (2 1/2-pound) chicken, cut into 8 pieces
• 3 ribs celery, chopped
• 1 large onion, chopped
• 2 bay leaves
• 2 chicken bouillon cubes
• 1 teaspoon House Seasoning, recipe follows
• 1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup

Dumplings:

• 2 cups all-purpose flour
• 1 teaspoon salt
• Ice water

To start the chicken:

1. Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot.
2. Add 4 quarts of water and in water and bring to a simmer over medium heat.
3. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes.
4. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones.
5. Return the chicken meat to the pot. Keep warm over low heat.

To prepare the dumplings:

1. Mix the flour with the salt and mound together in a mixing bowl.
2. Beginning at the center of the mound, drizzle a small amount of ice water over the flour.
3. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water.
4. Knead the dough and form it into ball.
5. Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

Submitted by: Tara H.

"This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts, or roasting chicken.

Ingredients:

• 12 pounds whole turkey
• 3/4 cup olive oil
• 3 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh basil
• 1 tablespoon Italian seasoning
• 1 teaspoon ground black pepper
• salt to taste

Directions:

1. Combine the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
2. Wash the turkey, inside and out, pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick being careful not to tear the skin.
3. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
4. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast according to the number of pounds your turkey weighs. This is usually 20 minutes per pound in a 325 degrees F (175 degrees C) oven. A meat thermometer inserted in the thigh should read 180 degrees F (82 degrees C) and the juices should run clear when pierced with a fork.

Submitted by: Mary W.

RASPBERRY VINEGAR CHICKEN BREASTS

• 2 skinless, boneless chicken breasts
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 3 tablespoons shallots, minced
• 1/3 cup chicken stock
• 1/4 cup raspberry vinegar
• 1/3 cup heavy whipping cream
• salt and pepper to taste

1. In a large saucepan, heat the butter or margarine and oil over medium heat. Add the chicken and brown lightly on each side. Once the chicken breasts are cooked (the juices should run clear) remove them from the pan and set aside.
2. Add the shallots and the chicken stock to the pan. Simmer for 3 minutes. Add the raspberry vinegar. Bring all to a boil and simmer, stirring, until the mixture thickens. Stir in the cream and return the chicken to the pan. Heat for 1 minute to warm the chicken, turning the chicken pieces to coat with the sauce. Season with salt and pepper to taste.

Submitted by: Jill P.

[ Top ]

ARROZ CON POLLO

• 5 large boneless chicken breasts
• 1 can tomato sauce
• 1/2 large onion
• 2 garlic cloves
• 1/2 large tomato
• 1/2 large bell pepper
• long grain rice
• cooking oil or butter
• 2 cups hot water
• salt

1. Cut chicken breast into cubes.
2. Chop all vegtebles into cubes.
3. Sauté a cup of rice in oil until golden brown.
4. Stir two cups of hot water into rice; add vegtebles and chicken.
5. Pour in tomato sauce and a teaspoon of salt.
6. Cover and let boil; reduce heat to a simmer.
7. Cook until chicken is white.
8. Serves 6

Submitted by: Maria T.

MOTHER'S DAY APRICOT CHICKEN

• 1 cup apricot preserves
• 2 tbsp. mayonnaise
• 1/4 cup Russian salad dressing
• 1/2 cup packaged dry onion soup mix
• Chicken, enough to fill 9 x 13 inch cake pan

1. Put together, mix and pour over chicken.
2. Bake 1 hour or more.
3. Can thicken this sauce with cornstarch and serve over rice.

Submitted by: Olga Z.

CHICKEN FLORENCE

INGREDIENTS:

• 1/2 pound fresh spinach stems removed, wash
• 4 tablespoons butter
• 1 whole large onion cut into rings
• 4 boneless, skinless chicken breasts cut into 2" pieces
• 6 ounces mushrooms sliced
• 1/3 cup dry white wine
• 1 tablespoon flour
• 1 cup sour cream
• 1 pinch garlic powder
• 4 ounces Tillamook sharp cheddar cheese grated

PREPARATION:

1. Steam spinach until wilted, drain and chop.
2. Melt 2 tablespoons of butter in large skillet and saute onions until golden.
3. Remove onions with slotted spoon, mix with spinach and place in buttered casserole.
4. Add 1 tablespoon butter to skillet.
5. Brown chicken and remove to warm plate.
6. Saute mushrooms in remaining butter and remove to plate with chicken.
7. Add wine to pan and then stir in flour.
8. Slowly add sour cream and stir until hot and thickened.
9. Add chicken, mushrooms, and garlic powder.
10. Place on spinach, sprinkle with cheese and bake uncovered at 350 for 20 to 30 minutes.

Submitted by: Terri H.

GOLDEN BAKED CHICKEN BREAST

• 2 chicken breasts halved
• 4 teaspoons soft butter
• 2 tablespoons instant minced onion
• 1/2 teaspoon garlic salt
• 1/4 teaspoon paprika
• 2 tablespoons parsley, chopped

1. Heat oven to 425 degrees.
2. Remove skin from chicken.
3. Place in ungreased baking pan, spread butter on each piece of chicken.
4. Sprinkle onion and garlic salt, paprika.
5. Bake uncovered for 30 to 35 minutes or until tender. Sprinkle with parsley.

Submitted by: M.M.

CHICKEN ORANGE

• 3 chicken breasts (split, about 2 1/2 lbs.)
• 1/2 tsp. salt
• 1 med. onion, sliced
• 1/4 c. green pepper, chopped
• 1 c. mushrooms, sliced

SAUCE:

• 1 1/4 c. orange juice
• 1/2 c. water
• 1 tbsp. brown sugar
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. orange rind (grated)
• 1 tbsp. flour
• 2 tsp. paprika
• 1 orange (peeled and sliced)

1. Place chicken breasts, skin side up, on rack of broiler pan.
2. Broil 2 inches from heat for 10 minutes or until skin is brown and crackly.
3. Do not turn.
4. Place browned chicken breast in a shallow 8-cup baking dish.
5. Sprinkle with 1/2 teaspoon salt.
6. Add onion, green pepper and mushrooms.

• Combine orange juice, water, brown sugar, 1 teaspoon salt, pepper, orange rind and flour in small saucepan.
• Blend well.
• Cook over medium heat, stirring constantly, until sauce thickens and bubbles.
• Pour over chicken. Bake in moderate oven, 375 degrees, for 45 minutes or until chicken is tender.
• Baste several times.
• Sprinkle with paprika and garnish with orange slices.

Submited by: Beth H.

SWISS PORTABELLA MUSHROOM CHICKEN BREASTS

• skinless boneless chicken breasts
• sliced portabella mushrooms or whole caps
• swiss cheese
• Italian dressing
• lemon juice
• rosemary
• parsley
• various spices
• (Optional) Marinate Chicken breasts with lemon juice, herbs, and spices overnight.

1. Place chicken in casserole dish with marinade covering bottom (at very least) to prevent drying.
2. Bake @ 350° for 35 Minutes
3. Meanwhile place mushroom slices into separate baking dish covered with Italian dressing. Put into oven about 15 minutes after chicken has been placed into oven.
4. Once the chicken's 35 minutes is up, place single mushroom slice on top of individual chicken breasts, and cover with a slice of baby swiss cheese. (Use a separate baking sheet, etc.)
5. If using whole portabellas, (caps) then place chicken on top of caps, then cheese on top of chicken.
6. Cook additional 5-10 minutes, or just before cheese starts to brown.

Submitted by: R. Jordan

Beer Can Chicken

• 4 lb. chicken
• 1/4 - 1/2 cupt B.B.Q. spice
• 1 can beer

1. Wash chicken inside and out.
2. Rub seasoning over chicken, also add 2 tbsp. inside of chicken.
3. Set chicken over the beer can ( cavity slips over beer can ).
4. Tri-pid legs onto B.B.Q., close lid.
5. Cook 1-1/2 hours or until 180° internal temp.

Yakitori

For the Yakitori:

• 2 bunches scallions, trimmed
• 1-1/2 pounds boneless, skinless chicken breasts

For the Yakitori Sauce:

• 1 cup soy sauce
• 3/4 cup sugar
• 1/2 cup mirin (sweet rice wine)
• 1 scallion, trimmed, white part gently crushed, green part cut into rings
• 1 clove garlic, gently crushed with the side of a cleaver
• 1 slice peeled fresh ginger (1/4 inch thick), gently crushed with the side of a cleaver
• 1 strip lemon zest (1/2 by 2 inch) Toasted sesame seeds for garnish

1. Trim any sinews or excess fat off the chicken breasts and discard. Rinse the chicken breasts under cold running water, then drain and blot dry with paper towels. Cut the scallions and chicken breasts into uniform 1-1/2 inch pieces and double skewer them. Refrigerate, covered, until ready to grill.
2. Prepare the yakitori sauce: place the soy sauce, sugar, mirin, scallion white, garlic, ginger, and lemon zest in a nonreactive saucepan and bring to a boil over medium heat. Let the sauce simmer until thick and syrupy, 5 to 10 minutes, stirring often to prevent scorching. Strain the sauce into a nonreactive bowl and let cool to room temperature. Set some aside to serve as a dipping sauce, if desired.
3. When ready to grill, brush and oil the grill grate. Place the yakitori at the edge of the hot grate so that the skewers are away from the heat. Grill the yakitori, turning after 2 minutes, to cook the outside of the meat. Begin basting with the sauce, and continue basting and turning until the chicken is cooked, 3 to 4 minutes per side. Alternatively, put the sauce in a shallow dish, When partially cooked, dip the yakitori in the sauce and continue grilling. The sauce should cook to a shiny glaze and the meat should feel firm to the touch when done.
4. Transfer the yakitori to plates or a platter and sprinkle with the scallion rings and sesame seeds. Although it's not strictly traditional, I like to serve a little reserved glaze in a tiny bowl as a dipping sauce. [ Top ]

Chicken Satays

• 1 pound chicken tenderloin or boneless, skinless breasts
• 2 tablespoons sugar
• 2 cloves garlic, minced
• 1 stalk lemongrass, trimmed and minced, or 2 strips lemon zest (1/2 x 2 inches), minced
• 1 Thai chile or jalapeño pepper, seeded and thinly sliced
• 1-1/2 teaspoons ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon black pepper
• 3/4 cup unsweetened coconut milk or heavy cream
• 3 tablespoon Asian fish sauce or soy sauce
• 2 tablespoon lime juice
• 3 tablespoons chopped fresh cilantro, for garnish
• Asian Peanut Sauce for serving

1. Rinse the chicken tenderloins under cold running water and blot dry with paper towels.
2. Cut each tenderloin in half lengthwise ( or cut boneless breasts into long strips)
3. Weave the chicken strips onto bamboo skewers.
4. Arrange the satays on a plate or in a baking dish so that the empty part of the skewers rests higher than the chicken.
5. Place the sugar, garlic, lemongrass, chile, coriander, turmeric, and pepper in a mortar and, using the pestle, pound to a fragrant past, or place in a nonreactive mixing bowl and mash with the back of a wooden spoon. Stir in the coconut milk, fish sauce, and lime juice. Pour the marinade over the chicken satays (cover the meat, not the skewers) and let marinate in the refrigerator, covered, for 20 minutes. Turn the satays once or twice so they marinate evenly.
6. When ready to cook, brush and oil the grill grate. Place the satays on the hot grate and grill until cooked, 1 to 2 minutes per side. If the skewers start to burn, slip a piece of aluminum foil under them to protect them. When done, the chicken will turn white and be firm.
7. Transfer the satays to plates or a platter, sprinkle with the cilantro, and serve with tiny bowls of Asian Peanut Sauce. [ Top ]

Note: Satays can be made with any type of meat or seafood -- beef, lamb, pork, rabbit, fish, or shrimp -- or even with tofu. The important thing is to keep the satays small.

LEMON-ROSEMARY GRILLED CHICKEN

This tender chicken soaked in a lemon-herb marinade, then grilled to golden crispness will become your all-time favourite.

• 1/3 cup lemon juice
• 1/4 cup olive oil
• 2 tablespoons chopped fresh rosemary (or 1 teaspoon of dried)
• 1 large clove garlic, minced
• 1 chicken (2-1/2 lb)
• 2 tablespoons liquid honey
• 2 tablespoons Dijon mustard
• salt and pepper
• In small bowl, combine lemon juice, oil, rosemary and garlic. Transfer to shallow glass dish large enough to hold chicken in single layer; set aside.
• Using sharp knife, remove wing tips from chicken. Place bird, breast side down, on cutting board. Using poultry shears or sharp knife, cut along one side of backbone, then along other side; remove and discard backbone. Spread chicken apart to lie flat. Using poultry shears or knife, cut along each side of breastbone to separate into halves. Remove and discard breastbone. Trim off all fat and excess skin.
• Place chicken halves between 2 sheets of plastic wrap. Using smooth mallet, flatten halves for more even cooking.
• Place halves in shallow dish with marinade, turning to coat. Cover and marinate at room temperature for 30 minutes or in refrigerator for 2 hours, turning occasionally. (If marinated in refrigerator, let stand at room temperature for 30 minutes before grilling.)
• Remove halves from marinade; drain well, reserving marinade. Place chicken, bone side down, on grill over medium-hot coals or on medium setting; cook, covered, for 10 to 15 minutes or until golden brown. Stir honey and mustard into reserved marinade; brush over chicken and cook, turning and brushing with marinade, for 10 to 15 minutes longer or until juices run clear when chicken is pierced. Season with salt and pepper to taste. Cut halves into quarters to serve. Makes 4 servings.