Calling All Cooks..CHICKEN

[championgal262]

Re: Calling All Cooks..CHICKEN

Ill cook it tonite and tell you tommorrow, but I will have to add the wine when the kids dont see cuz last time i made pretzles and used beer they said they were drunk

[Chef Donjuan]

Re: Calling All Cooks..CHICKEN

G2 are you sure. Do you know how critical I am when it comes to food? I don't play. Do you know
for field trips in Culinary school we would go to restaurants and after going there, would take a part everything from food to service.
I am nice about everything but food, if my product does not taste good, I throw it away and start over again. I'm the Atilla the Hun, the Grim Reaper, the Godzilla of criticism when it comes to recipes. [img]/forums/images/graemlins/704555_dwl.gif[/img]

[Classy]

Re: Calling All Cooks..CHICKEN

Originally posted by grandma2:
[qb] sounds good Classy, so if yu not watchinging the fat like mi you would fry it up then put it in the oven after or would you do everyting stove top

or can you tell us how to fry it,thanks [/qb]

I would fry it. I've heard it's better to deep fry than pan fry but either way it goes it's still a lot of fat.

My granny always taught me to "batter" the chicken: season it (garlic salt, paprika, pepper and seasoning salt), dip it in a mix of buttermilk and an egg beaten, coat it in white flour and fry it.

[loops]

Re: Calling All Cooks..CHICKEN

Well Mr Chef, Godzilla...whatevah...I welcome it...I would think you might be able to manage it tactfully. See how Grandma did it up there...we can take that.

Cook em all i say! let me know how they turn out...and that will save me some chicken. [img]/forums/images/graemlins/laugh.gif[/img]

[loops]

Re: Calling All Cooks..CHICKEN

one more chicken contribution before we move on to something else...

I make this one a lot of camp...it's easy and is made all in one pan.

Chicken Risotto *no pork in this one G2!

6 tblsp butter or marg
1 lb chicken, boned, skinned and cut into thin strips
1 clove garlic, minced
1 1/2 cups uncooked rice
1/4 lb mushrooms, sliced
3 green onions, chopped
3 cups chicken broth
1 tsp basil
1 cup shredded cheddar cheese

In large skillet, melt 2 tblsp butter. Add chicken and cook over medium heat, stirring constantly until pieces are browned, about 5 mins. Remove chicken from skillet. Add remaining butter, rice and garlic to skillet and cook stirring constantly until rice is lightly browned, about 5 minutes. Add mushrooms and green onion. Continue cooking, stirring occasionally, until mushrooms are tender, about 2 mins. Stir in chicken broth and basil. Bring to a boil, cover and simmer 15 minutes. Gently stir in chicken. continue simmering until chicken is heated through and rice is tender, about 5 minutes. Top with cheeese and serve immediately. Makes about 6 servings.

[grandma2]

Re: Calling All Cooks..CHICKEN

mi knoh wat yu sayin Chef,an mi love a man dat love him food DWL.

yes mi can tek it give it all yu got DWL

(((Chef)))

[grandma2]

Re: Calling All Cooks..CHICKEN

thank yu loops i knoh yu had one fi mi DWL will try it an mek yu knoh [img]/forums/images/graemlins/laugh.gif[/img]

[Chef Donjuan]

Re: Calling All Cooks..CHICKEN

Hey I tried two recipes so far. Loops I really like the Chic Risotto. I did not have chix broth so I used some chicken stock I had. Ironically, I made a simular dish two weeks ago. It was Chix risotto malenease with spinach and parmesean. Plus, I had a hard time not making the risotto the traditional way in adding 1 cup of white wine.

igglestan, your chix with 40 cloves was delish. I have made large batches of this dish at school and had been meaning to scale it down. Thanks.

[loops]

Re: Calling All Cooks..CHICKEN

well chef...I have been on pins and needles waiting for a critique. Did you just make the risotto? I just posted the recipe this morning!!!! Glad you liked it! [img]/forums/images/graemlins/laugh.gif[/img]

[Chef Donjuan]

Re: Calling All Cooks..CHICKEN

Loops, I get up at 4:00am every morning. No one is awake, and sometimes I can cook in my pj's.
Yes, I had all the ingredients handy. It's whats for lunch. Risotto Melanese waws th first risotto I learn to make, it's my son's favorite and he comes over this weekend. What i am wondering, what do you do to make it creamer after it has cooled adn reheated for a later time. Do you use a little stock, water or what?

[loops]

Re: Calling All Cooks..CHICKEN

I just usually sprinkle a little water on it and nuke it covered on a low heat.

I'm sure you can do better than that...a little stock sounds nice. The basil gives this dish a nice flavor doesn't it?

[loops]

Re: Calling All Cooks..CHICKEN

chef, would you mind sharing your recipe with the spinach and parmesan...I'm intrigued.

just looking over all the submissions...can't decide which one to try next! I think I'll go with the chick and broccoli...then the garlic one...

this is a fun winter project...thanks ((G2))thanks everyone!

[Chef Donjuan]

Re: Calling All Cooks..CHICKEN

Loops, I will write to you pm Sunday

[igglesfan]

Re: Calling All Cooks..CHICKEN

You are quite welcome, Chef!

[Nanook]

Re: Calling All Cooks..CHICKEN

Northern Minnesota Wild Rice is a delicacy. It is not found anywhere else, except near the Great Lakes region, therefore some of you up in Canada may have it also. Wild rice cannot be contained to grow commercially, processing it is a native American Tradition and the method is still used to this day.


You can get the rice here,

http://www.wildernessfamilynaturals.com/mall/wildrice.asp

or if you would like I can help you get some.

Happy Thanksgiving! This is my Thanksgiving meal....


WILD CHICKEN ALFREDO

INGREDIENTS:

2 cups Minnesota long grain grade A Wild Rice

32 0z. prepared chicken broth (I used one carton of Swansons brand)

2 2/12 Lbs. boneless skinless chicken breasts

olive oil

1 long stalk celery, sliced

one large carrot, julienned

one medium yellow onion, chopped

mushrooms (however many you want or whatever kind), sliced

1 jar Bertollies Creamy Garlic Afredo sauce

1 jar Bertolis Sun Dried Tomato Sauce

chicken spice

4 to 8 oz. shredded Italian cheese, or sliced Mozerella

Large casserole dish


METHOD:

Wash rice until water runs clean
in one pot, put in wild rice and chicken broth. Cook 45 minutes to 1 hour or untill rice is popped open and tender, not rubbery. You can always add water, you cannot hurt this rice. DRAIN excess liquid when cooked.

Meanwhile, season chicken breasts with chicken seasoning and fry in a small amount of olive oil until cooked all the way through. Pat dry with paper towel.

In another pot, add a small amount of olive oil & saute onions, celery, & carrots , adding mushrooms late, untill tender.

Add the vegetables to the drained wild rice, and stir. Don't forget to taste it now, it should be very yummy!

Add one jar of the Creamy Alfredo sauce and mix.

Pour rice mixture into a large casserole dish

arrange chicken breasts on top of rice

Pour some of the Sun Dried tomato Alfredo sauce on top of the chicken. I used 1/2 of a jar, the amount would probably depend on the size of the dish you are using..

Top with however much Italian cheese you desire, again, the amount will probably vary according to pan size.

Bake at 350 degree oven untill bubbly and cheese starts to brown some.

MMmmmmmm...

ENJOY!

Happy Thanksgiving everyone!!!