Poultry

     CHICKEN CORDON BLU BURGER WITH MUSTARD SAUCE

1 lb. ground chicken
1/3 c finely diced ham
¼ tsp salt & pepper (each)
4 T finely chopped shallots
4 slices of swiss cheese
8 slices of pumpernickel bread (toasted)
12 large spinach leaves or lettuce of your choice

Mix together
Place on hot grill turning until cooked through till they read 165 degrees
4-5 minutes per side
Top with cheese until melted
Toast the bread either in the toaster or on the grill using foil for even toasting
Spread with sauce ( below) and add spinach leaves or lettuce

SAUCE FOR THE CHICKEN BURGER

¼ c mayo
1 tsp Dijon mustard ( can use yellow mustard)
1 T finely chopped shallots
1 tsp thyme ( fresh is better than dried)

 Karen’s Kitchen Chicken Pot Pie

This is a great recipe for left over roast chicken with potatoes and carrots
Butter
Diced onion
Sliced mushrooms
Flour
Chicken Stock
Carrots (left over or blanched)
Frozen peas
Parsley
Salt & pepper
Cooked diced potatoes
1 sheet puff pastry
Egg wash (egg and 1 tsp water beaten)
Sauté’ butter, onion, mushrooms till soft. Add flour, chicken stock , carrots
Peas, parsley, salt & pepper and potatoes.
Bring to a simmer.
Trace out an outline of the dish your using a little bigger than the cook wear.
With the puff pastry
Put pie mixture in the cook wear almost to the top.
Cover with puff pastry sealing around the edges
Brush with egg wash
Bake at 350 degrees for 20 - 30 minutes until the pastry is brown and fluffy.
Wait for the wow effect when taking out of the oven
***** Note adjust ingredient for how many pie’s your making.

 
CHICKEN STIR FRY

Oil
Chicken
Onions
Mushrooms
Celery
Carrots
Snow peas
Chicken stock
Corn starch
Soy sauce
Bean sprouts
Cut chicken into cubes and fry in oil until almost cooked through
Remove from pan
Add more oil if needed
Add, onions, celery, carrots, and cook for 3 minutes add snow peas
Return chicken to the wok (or frying pan)
Stir for another 2 minutes until the vegetables are cooked but still a little crunchy
Mix together chicken stock, corn starch, and soy sauce. Add to pan
Sit in Bean sprouts and cook till warmed through
Serve over rice or noodles.

                        CHICKEN FRIED RICE

Green onion, sliced on a slant
Mushrooms
Peas
1 cup cubed chicken
Pork loin , thinly sliced
2 eggs fried and cut into strips (optional)
3 T. olive oil
2-3 cups cooked rice
3T soy sauce
2T oyster sauce
½ tsp sugar
½ tsp salt

Prepare vegetables, chicken or pork and eggs set aside.
Heat wok add oil
Stir fry chicken add vegetables except peas
Add cooked rice
Stir in soy sauce, oyster sauce and add sugar and peas
Add eggs toss
Serve hot.

             CHICKEN SKEWERS FOR THE GRILL

½ c balsamic vinegar

2 T fresh lemon juice

2 T honey

1 c olive oil

Salt & pepper

Mix together set for brushing on skewers

Skewers

Chicken cubed

Lemon

Orange segment skin and piff removed

Red & yellow pepper cut to fit

Marinate chicken for 30 minutes in

3 T orange peel

1 ½ t chili power

Salt & pepper 

                       SWEET N’ SOUR PINEAPPLE CHICKEN

2 chicken breast, skinless, boneless (large or 3 small)
Flour
Salt & pepper
¾ c brown sugar
Juice from one can unsweetened pineapple (chunks)
2 t. cornstarch
2 T soy sauce
2/3 c water
Pineapple chunks

Dust the chicken with flour , salt and pepper and brown in frying pan
Place in casserole dish
Mix brown sugar, pineapple juice, cornstarch, soy sauce and water
Pour over chicken pieces sprinkle with pineapple chunks
Bake covered at 350 for 40 minutes until chicken is cooked and tender
*if dish becomes too dry add a little water

NOTE: can add red and green pepper

  SLOW COOKER BBQ CHICKEN SANDWICHES

2 broiler /fryer chickens cooked and shredded ( or 2 cooked deli chickens)
1 large onion, diced
2 cups water
1 ¼ cup ketchup
¼ c packed brown sugar
¼ c Worcestershire sauce
¼ c red wine vinegar
1 tsp. each salt, celery seed and chili powder
¼ tsp hot pepper sauce ( I use Franks)
Hamburger buns, spit and toasted
In a 3 qt. slow cooker or Dutch oven, combine all ingredients
Except buns, Mix well
Cook on a low setting for 6-8 hours in slow cooker
Serve on toasted buns. Will serve 8-10 servings
* NOTE for less people cut in half

                         TURKEY ROASTING 101

Tent turkey with foil
Roast in a 325 oven
Remove foil for last hour
Turkey done when the thigh reads 185 F (85C)
For convection oven reduce time by 25 percent
Bake stuffing in separate dish

SAMPLES
Serving 4 - 6 people 10-12 lb (4.5-5.5kg) cook unstuffed 3-31/4 hrs
Serving 8-10 people 12-16 lb (5.5-7kg) cook unstuffed 31/4 -31/2 hrs
Serving 12-16 people 16-22lb (7-10kg) cook unstuffed 31/2-4 hrs.

Be sure to let the turkey rest after removing from the oven for 15-30 minutes
Cover with foil to keep it warm

               TEQUILA- LIME- CHICKEN 

½ c. tequila

1 c fresh squeezed lime juice (5-6 limes)

½ c fresh squeezed orange juice

1 T. chili powder

1 T minced garlic

1 fresh jalapeño pepper seeded and diced small

2 tsp kosher salt

1 tsp fresh ground pepper

Place the above in a plastic bag and add 6 boneless chicken breast, skin on

Put in the refrigerator for 6 hours or overnight.

Place chicken skin side down on the grill and cook for 5 min

Turn over and cook for 10 minutes

Place on a dish and cover with foil and let stand for 4 minutes

 
LEFT OVER TURKEY OR CHICKEN

APPLE (YOUR CHOICE)
CHEDDAR CHEESE (GRATED)
CELERY (CUT INTO SMALL PIECES)
PECANS OR WALNUTS
MAYO, LEMON JUICE, SALT & PEPPER (MIX TOGETHER)
LETTUCE
　
MIX TOP 5 INGREDIENCE TOGETHER
MIX WITH WET INGREDIENCE (MAYO MIXTURE)
SPREAD ON TOAST, BREAD, OR BUN
ADD LETTUCE LEAVES
MAKES FROM 1 SANDWICH TO 10 JUST INCREASE AMOUNTS
ENJOY

                   TURKEY BREAST WITH SAUSAGE STUFFING

1 whole bone-in turkey breast (5-7 lbs)
¼ cup butter, melted
2 (12 oz each ) bulk pork sausage
2 c sliced celery
2 medium onions, diced
4 cups dried bread cubes
2 cups pecan halves
1 cup raisins
2/3 cup chicken broth
2 eggs, beaten
1 tsp salt
½ tsp sage
¼ tsp pepper

Rinse turkey and pat dry. Place with breast side up in a shallow baking dish.
Brush with melted butter and sprinkle with salt & pepper
Bake , uncovered at 325 for 2 to 21/2 hours (170 degrees)
If skin is getting to dark cover loosely with foil

In a skillet cook, sausage, celery and onions under sausage is cooked and the vegetables are tender
Remove from heat and remaining ingredients and mix well
Spoon into greased 3 qt  casserole
Cover and bake at 325 for 1 hour (165 degrees)
*Take cover off for the last 15 minutes if you like the top brown

           TURKEY BURGERS STUFFED WITH MOZZARELLA CHEESE

2 tsp olive oil
1 small onion. ( diced small, can use a shallot instead)
4 cloves garlic, minced (optional)
2 cups plum tomatoes chopped with the juice
6 oil packed sun-dried tomatoes ( drained and finely chopped)
½ salt & pepper (each)
2 T chopped fresh basil

Mix together and let stand, can be made ahead and refrigerated.

BURGERS
1 pound lean turkey
¼ chopped shallots (small)
2 tsp Worcestershire sauce
1 tsp lemon zest
½ tsp dried oregano
¼ tsp salt
½ c. shredded mozzarella cheese (divided)
2 T. chopped fresh basil (finely)
2 tsp olive oil
4 slices of foccacia bread ( sliced) or can use buns, or other favorite bread.

FOR THE SAUCE ABOVE
Heat 2 tsp oil in a medium saucepan. Add onions and garlic cook until translucent
Stir in fresh tomatoes , sun dried tomatoes, ½ tsp salt & pepper each.
Bring to a simmer and cook stirring occasionally until tomatoes have broken down , 8-10 minutes.
Stir in basil remove off heat
Transfer to food processor and pulse leaving it chunky. Return to pot .

BURGERS
Combine top 6 ingredience. Gently mix and form 8 thin patties, set aside
Combine ¼ c cheese and basil and place in centre of  4 patties cover with remaining patties and crimp the edges closed. Do not press down cooking
Grill until centre registers at 165 degrees- 8-10 minutes total . Place warm sauce on the bottom of toast foccacia, then burger, cheese and extra sauce.

         WEEK NIGHT FRIED CHICKEN AND MASHED POTATOES

1 cut up chicken
Butter milk to cover
Flour for dredging
Bread crumbs
Salt & Pepper
Oil for frying

Marinate the chicken in butter milk for 4 hours or overnight (can add hot sauce if you like your chicken spicy)
Heat oil in cast iron frying pan (check heat by putting a little flour in oil and when it sizzles it is hot enough for chicken)
Take chicken out of buttermilk ( shake off as much milk as possible)
Cover in bread crumbs and let stand on a wire rack over a baking sheet to dry
Cook Dark meat first until brown all over
Place in a 350 oven
Cook the white meat and add to the brown meat in the oven
Bake for 15 to 20 min

                  PERFECT HARD BOILED EGGS

Place eggs in a pot and cover with cold water
Bring to a boil and turn the heat off
Let stand 5 min
Drain hot water
Cover with cold water and let sit 2 minutes
Roll on a board and egg shells will remove easily
*eggs will still be a little warm.