With the festive season fast approaching, here is a recipe to help with the Buffet. It is made with leftover turkey (this makes it a great Boxing Day or New Year’s Eve treat) and rice.
- 1 cup rice
- pinch of salt
- 3 cups water
- 2 1/2 cups cooked turkey, diced
- 3 cups white mushrooms, cleaned and sliced, sauted in 2 tbsp. butter
- 1/2 pint of whipping cream
- 1 1/2 cups of turkey stock OR chicken stock
- 1 tbsp. grated onion
- 2 tbsp. diced pimento
- pinch each of salt and pepper
- 3-4 tbsp. grated Tex Mex cheese (or more)
- 1 tbsp. butter
Preheat oven to 350 degrees.
Cook the rice until tender. Drain the rice, if needed and put in a large bowl.
Toss in the turkey and mushrooms. Add the whipping cream and stock, onion, pimento and salt and pepper, Mix this up and put into a buttered baking dish and bake for approx. 1 hour.
YUM!
Chicken With Mushrooms
This really is a tasty dish. Looks ‘rich’ but isn’t and is a great dish when served with rice or pasta.
- 2 lbs. boneless, skinless chicken breasts
- 2 tbsp. good olive oil
- 16 oz. mushrooms, cleaned and sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups beef broth (better flavour here)
- 2 tbsp. cornstarch
- pinch of salt and pepper
- 1/2 cup sour cream
In a skillet on medium heat, add the oil and chicken, cooking until seared and browned, flipping over and searing the under side. Place this now in a slow cooker.
In the same skillet, add the onion cooking until tender. Add to the slow cooker.
Place the garlic and mushrooms in an even layer over the chicken. Pour in the beef broth, pinch of salt and pepper and cook on low for 4 – 4 1/2 hours.
Remove the chicken from the slow cooker, add the cornstarch to the juices and mushrooms. Add the sour cream and whisk until smooth. Return the chicken to the slow cooker and cook another 20 minutes until the gravy is thick.
Serve this delectable dish over rice or a pasta of your choice. I guarantee you will be licking the plate clean. Okay, have a dinner roll handy to pick every trace of the gravy.
*Note
We found the beef broth gave a much better flavour than a chicken broth would. Truly.
Fig Balsamic Chicken Thighs
This recipe is quick, easy and you only need a few items from your pantry. Yes, I think your kids could even make this or at least help. It only takes your barbecue.
- 1/4 cup fig balsamic vinegar (love this stuff)
- 1 1/2 tbsp. grainy mustard
- pinch of salt and pepper
- 8 bone in chicken thighs, skin removed
Now, whisk together the vinegar and mustard until well incorporated. Add the salt and pepper and mix.
In a mixing bowl, add the chicken thighs and pour about half of the liquid over and toss to ensure you have coated them all.
On a prepared grill, place the chicken on a 350 temperature. Simply close the lid and grill for about 6 -7 minutes. Turn them over and brush the remaining sauce over. Grill a further 5-6 minutes. The chicken is done when you pierce them with a fork and the juices are clear.
Serve with rice, or noodles. These are so yummy.
Cold Duck Salad With Zested Orange
This, my friends, will make your company stand up and applaud. What a rare experience to enjoy a duck anything. It is not on everyone’s bucket list, but it is worth it.
- 1 whole duck (about 3 1/2 – 4 lbs.)
- 2 celery stalks, peeled and chopped
- 1 shallot
- 4 garlic cloves,
- 1 tbsp. thyme
- 1 tbsp. sage
- 2 large oranges
- 2 4 oz. pkgs. alfalfa shoots
- 1 can (8 oz.) water chestnuts, drained well and sliced
The day before stuff the cavity of the duck with the celery, onion andgarlic. Rub the thyme and sage into the skin.
Place in a roasting bag and make 5-6 slits to allow the steam to escape. Roast this in a 325 degree oven for about 2 hours. Roasting this slowly will allow it to remain moist.
Peel the oranges making sure to carefully remove the membrane along with the rind. With the peel from one orange, julienne into 1 1/2 inch strips. Blanch the strips in boiling water for 5 minutes. Reserve the 2nd orange.
Remove the duck from the oven and take out the celery and onion. Save the garlic and spread it like a soft butter over the duck. Put in the refrigerator to cool down.
Dressing
- 6 tbsp. fresh orange juice
- 2 tbsp. lime juice
- 1 1/2 tsp. Dijon mustard
- 6 tbsp. pecan oil
- pinch of thyme
- 1/4 tsp. fennel
Whisk all the ingredient together until well blended. Refrigerate.
To Serve
Slice the duck in sand dollar size pieces. Slice the remaining orange. Pile the alfalfa shoots in the center of a plate and in the center of this, add the reserved orange peel. Arrange the duck and orange slices around the garnish,
Sprinkle the sliced water chestnuts and julienne strips of orange peel over the duck and orange slices. Drizzle the dressing all over and pour the remaining dressing into a pitcher (creamer) and serve separately for everyone to add more to their serving.
This should be served with a wonderful pasta dish of your choosing and dinner rolls.
Chicken And Greek Yogurt
Here is another dish that can be fancied up for company or your family instead of the same old-same old way of preparing this poor bird.
- 6 chicken breast halves, bones removed
- pinch of salt and pepper
- 4 tbsp. butter
- 2 tbsp. good olive oil
- 1/2 pound mushrooms, sliced
- 1/4 cup chopped shallot
- 1 grated garlic clove
- 1 cup plain Greek yogurt
- juice of 1 lime
- 1 tbsp. flour
- 1 tbsp. fresh tarragon
- 4 tbsp. lightly roasted sliced almonds
Season the chicken with salt and pepper. Saute the chicken in2 tbsp. butter and 1 tbsp. oil until golden in colour, Remove from the heat and keep warm,
Add the remaining butter and oil to the pan, cooking the onion and garlic. Add the mushrooms and continue cooking until the moisture from the mushrooms starts to evaporate. Whisk in the yogurt, lime juice, tarragon and flour and stir until the sauce is smooth. Strain through a sieve and return to the pan.
Add the chicken to the pan and simmer until tender. Top with roasted almonds and add beautiful mashed potatoes, asparagus tips and a chilled green salad.
Yum!
30 Minute Chicken Tomato Stew
When life becomes busy this might be a quick way to serve a nutritious dinner under 30 minutes. Let’s go.
- 3 slices bacon, thinly sliced
- 4 boneless, skinless chicken breasts
- 2 tsp. Crisco oil
- 1 small onion, thinly sliced
- 3 garlic cloves, grated
- 1 tbsp. fresh thyme, chopped
- 1 pkg. white mushrooms (227g)
- 1 can white navy beans, rinsed and drained
- 2 cups stewed tomatoes
- pinch of salt and pepper
- 2 tbsp. chopped fresh parsley
- 1/2 cup white wine
- 1 tsp. red wine vinegar
In a large skillet, cook the bacon only until the fat renders (about 2 minutes).
Add the chicken and cook, stirring until brown, about 5 minutes. Use a slotted spoon and remove from the pan. Set aside.
In the same skillet, cook the onion, until clear, add the garlic and thyme and cook about a minute. Add the mushrooms and 2 tbsp. water, until the mushrooms are tender and there is no liquid remaining.
Return the chicken to the skillet, stir in the beans, tomatoes, salt, pepper and wine, and bring to a boil.
Reduce the heat, cover and simmer until the stew has thickened and the chicken is no longer pink inside. Remove from the heat, add the parsley and vinegar.
This would best be served over buttered broad noodles and a green salad.
Now, eat and off to the game or sporting event that is important to your family.
Island Chicken
This can be a great ‘company fare’ meal if you want it be . Turn up the ante a bit by simply adding different vegetables or a special salad if for a family meal.
- 3 boneless, skinless chicken breasts, cut in half
- 2 tbsp. butter
- 2 ripe avocados, peeled and sliced
- 2 tsp. grated fresh ginger
- 1/2 cup chicken broth
- 1/2-3/4 cup heavy whipping cream
- 1/4 cup crisp cooked bacon, crushed
Preheat oven to 400 degrees. Using the 2 tbsp. butter, cook the chicken for about 10 minutes and then remove from the heat.
In a processor, put all the ingredients up to the whipping cream and process until smooth.
Butter a large baking dish and place the chicken in, laying each breast flat and pour the avocado mixture over the top. Bake for 10 minutes, remove and sprinkle the bacon over the mixture, and bake for a further 10 minutes.
In a word or two – yum, yum and yum. Sorry that is three. All that is needed would be warm dinner rolls and a glass of a nicely chilled Pinot Grigio.
Drumsticks to Love
Okay, the gang is coming over and you want to make a snack to chomp on during the game. Well, here is a great one. You can vary the amounts, depending on how many people you will have over.
- 4 tbsp. butter
- 1/4 cup honey
- 2 tbsp. Dijon mustard
- 16 chicken drumsticks
- 3/4 cup Panko crumbs
- 3/4 finely chopped pistachios
- salt and pepper to taste
In a saucepan, melt the butter and add the honey and mustard and simmer for 7-8 minutes. Remove from h eat.
With a brush, coat the chicken legs all over with the butter mixture.
In a separate bowl, add the bed crumbs, nuts, salt and pepper and roll the legs in it to completely coat. Place on a parchment lined cookie sheet and bake until tender and brown. This should take 45-50 minutes in a 350 degree oven.
The only thing to supply now is a pile of napkins and small plates.
Mexican Style Chicken
On a hockey night or Football Sunday, this would be a wonderful dinner to put up following the guacamole and tortillas. It follows through for a theme day and is truly tasty.
- 1 cup taco sauce , chunky style
- 1/4 cup Dijon mustard
- 4 tbsp. fresh lime juice
- 2 tbsp. butter
- 6 chicken breasts, boneless and skin removed
- 6 tbsp. plain greek yogurt
- 1 large lime, cut into 6 sections
- 3 tsp. chopped cilantro
In a bowl mix together the taco sauce, mustard and lime juice really well and add the chicken, turning over to completely coat. Cover with plastic wrap and marinate for 1 hour.
In a large skillet, melt the butter over a medium temperature until it begins to foam. Remove the chicken from the marinade and cook in the skillet for 18-20 minutes, turning over so both sides begin to brown. Now add the remaining marinade and cook for another 8-10 minutes. Remove the chicken to a platter and now raise the heat under themarinade and boil for 1 minute.
When ready to serve, slice the breasts and fan out on individual plates, pour the sauce over and also place dollops of the yogurt on top. Place the lime segments around and sprinkle with some of the cilantro. Serve along with rice and a chilled salad. Yum!
Spicy Chicken Soup
If you are a fan of Mexican food, then you will love this. It is spicy hot, and will remind you of any Mexican meal you ever had.
- 1 tsp. olive oil
- 1 small onion, peeled and diced
- 2 garlic cloves, minced
- 2 tsp. tomato paste
- 1 tsp. chili powder
- 1 carton 900 ml chicken broth
- 2 boneless, skinless chicken breasts
- 2 cups canned tomatillos
- 2 cups frozen corn
- 3 tbsp. finely diced pickled jalapenos
- 1 avocado, chopped
- 1/2 cup cilantro, chopped
Before we start, I was going to add 1 lime, cut in wedges, 4 tequila shots…..to take away the fire of the soup, but I didn’t.
Heat the olive oil in a large pot over medium heat and add the onion and garlic cloves. Cook until the onion softens (3 minutes). Stir in the tomato paste and chili powder and cook for a further 1 minute.
Pour in the broth and add the chicken. Cover and boil for about 8 – 9 minutes, until cooked through. Transfer chicken to a cutting board to cool slightly.
To the pot, add the canned tomatillos, frozen corn, jalapenos and reduce the heat to medium. Gently boil for 5 minutes.
Using two forks, shred the chicken and stir into the soup. Ladle into 4 bowls and top with the avocado and cilantro.
Grilled Chicken With A Mango Salsa
Gosh, it must be barbecue season. How can you tell? This is deeeelicious.
Marinade For Chicken
- 1-14 oz. unsweetened coconut milk
- 2 tbsp. minced fresh cilantro
- 1/8 tsp. ground cinnamon
- 2 tbsp. freshly squeezed lime juice
- 1 jalapeno, seeded and minced
- 6 boneless, skinless chicken breasts
Preheat barbecue to 350 degrees. To make the marinade mix everything together and place the chicken in a large flat dish and pour the marinade over. Cover with plastic wrap and refrigerate for a hour or so.
Tropical Salsa
- 1/2 cup seeded and chopped tomato
- 1/2 cup fresh mango, chopped
- 1/4 cup each green and yellow bell pepper, seeded
- 1 tbsp. minced jalapeno
- pinch of salt
- 1/2 tsp. chili powder
- 2 tbsp. freshly squeezed lime juice
- 1 tbsp. honey
- lime wedges for garnish
Mix the ingredients together, cover with plastic wrap and refrigerate until ready to serve.
Take the chicken from the refrigerator and let sit for about 30 minutes to bring it to room temperature. Remove the chicken from the marinade and discard the marinade. Place the chicken on the barbecue and close the lid. Grill for about 11-12 minutes per side, until it reaches 160 degrees.
Place the chicken on individual plates and top with the salsa. Garnish each plate with lime wedges.
Serve also with a side of rice or noodles. What more could you possibly ask more? More?
Citrus Beer Can Chicken Dinner
I am sure everyone has prepared or eaten a chicken cooked this way on the barbecue and this is a small variation of that, and just as delicious.
- 3 potatoes (yellow flesh)
- 1 fresh corn on the cob
- 1 yellow bell pepper
- 1 red bell pepper
- 1/2 zucchini
- 1/2 small yellow squash
- 3 carrots, peeled
- 4 oz. small onions
- 3 cloves of garlic
- 3 thyme sprigs
- 3 rosemary sprigs
- 1 lb. fresh peas in the pod
- 1 fresh chicken
- 1 bottle of Rickard’s Radler Grapefruit Beer
- 1/2 cup baby spinach, leaves torn in half
- olive oil
Peel the potatoes, cut into chunks and blanch them. Drain and set aside. Clean the corn and boil for approximately 10 minutes . Drain and slice into thick ‘wheels’. Set aside.
Halve the peppers, remove all the seeds and cut into broad strips. Cut the squash, zucchini and carrots in pieces. Peel the onions and garlic and chop coarsely. Finely chop the thyme and rosemary and then mix all the ingredients together. Sprinkle olive oil over and lightly salt and pepper to taste.
Remove the peas from the pods and set in a small bowl. Sprinkle the chicken with salt and pepper and rub all over with olive oil.
In a barbecue with a temperature of 350 degrees, open the beer up and pour a small layer of beer into the drip pan. Place the can in the beer can chicken rack and place the poor chicken on top. (such indignities bestowed on the chicken). Position the chicken in the pan and set the vegetable mixture around the chicken (except the peas) and roast for about 40 minutes. Mix the peas in now and cook about 5 minutes longer or until the temperature in the leg reaches 165 degrees. Carefully remove the pan with all the contents off the barbecue and tent with foil and set aside.
Take the chicken off the rack and cut off the breasts and legs. Spread the vegetables in a large bowl, place the chicken on top and garnish with a few spinach leaves.
Serve with a crisp salad, more chilled beer or wine and enjoy.