Tag: Poultry

Easy Crock Pot Shredded Chicken Tacos

I recently got an email for a recipe exchange. Since I am always looking for new and easy family recipes, I decided to join the exchange and see what happened. Here is a super easy recipe for chicken tacos. Put it in the crockpot and forget about it until dinner time. It doesn’t get any easier than this. This will certainly become a family favorite recipe at my house.

Ingredients

  • 6 chicken breasts
  • 2 cups sliced pepperoncini peppers
  • 1 cup brine, from pepperocini jar
  • 1 cup water
  • 1 sweet onion (sliced)
  • 1 package taco seasoning
  • 2 cups lettuce (shredded)
  • 1 cup tomato, diced
  • 1 cup cheese (shredded)
  • 1 package flour tortilla
  • 1 small container sour cream

Directions
Combine chicken breasts, pepperoncinis w/brine, onion, and taco seasoning in crock pot.
Cook on low for 4-6 hours then using 2 forks shred chicken in crock pot.
Serve on warmed tortillas with lettuce, tomatoes, cheese and sour cream.

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Chinese Chicken

This is a very easy and tasty chicken recipe. You will love the ease of preparation and cooking and the family will gobble it down.

Ingredients

  • 1/3 cup soy sauce
  • 2 Tablespoons oil
  • 1 teaspoon dry mustard
  • 1/2 teaspoon ginger
  • 1/4 teaspoon pepper
  • 1 clove garlic, minced
  • 1 fryer, cut up

Directions
Combine first 6 ingredients. Brush over washed and drained chicken parts. Let stand 1/2 hour, and again brush with sauce. Put chicken in shallow dish or on rack if crispier chicken is desired. Bake at 375 degrees for about 50 minutes, brushing with sauce every 15 minutes.

Pecan Crusted Turkey Tenderloins

Here is a favorite recipe from the files of Mount Olivet Retreat Center in Farmington, Mn. These are so easy, healthy and good. Your family will love them.

Ingredients

  • 4 marinated turkey tenderloins, 6 ounces each
  • 1 cup crushed croutons
  • 1 cup finely crushed pecans
  • 1/4 cup mayonnaise
  • melted butter

Directions
Mix th crushed croutons and pecans together. Spread the mayonnaise on each of the tenderloins, both sides. Cover them with the crouton mixture. Lay on a sheet pan and drizzle with butter. Bake @ 350 degrees for approximately 30 minutes or until cooked through.

Tunisian Tagine

Tunisian Tagine
Tunisian Tagine
I have a son-in-law who is from Tunisia. At Christmas he brought this dish to share with us. It is one of his favorite Tunisian recipes and he needed a little of his own comfort food for the Holidays. He got the recipe from his mother. We all liked the dish, but I think many Americans might douse it in catsup or salsa!

Ingredients and Directions

  • 2-3 chicken breasts
  • 1/2 cup of olive oil
  • 1/2 cup of water
  • 2-3 potatoes cut in 8
  • 1 egg
  • 3/4 cup of parsley
  • 1 cup of Parmesan cheese
  • salt and pepper
  • 1 onion, finely chopped

Directions
Put the chicken breasts and potatoes in a 9×13 inch pan. Cover with the water and olive oil and bake at 350 degrees until chicken and potatoes are tender. Shred the chicken. Mix all rest of the ingredients and add the shredded chicken and potatoes to it. Add several tablespoons of the juices from pan that chicken was cooked in. Pour everything back into the 9×13 dish and bake until set, about 35 to 45 minutes.

 

Turkey Souffle’

Turkey Souffle
Turkey Souffle
This favorite recipe comes from a dear lady who is now deceased. She used to love to make this for her family at Christmas time. It is a nice way to use up some of that leftover turkey.

Ingredients

  • 6 slices white bread
  • 2 cups diced cooked turkey
  • 1/2 cup onion, chopped
  • 1/2 cup green pepper, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dry mustard
  • 3/4 teaspoon salt
  • 1 teaspoon worcestershire sauce
  • 1/2 teaspoon pepper
  • 2 eggs, beaten
  • 1 1/2 cups milk
  • 1 can cream of mushroom soup
  • 1/2 cup shredded cheese

Directions
Cube 2 slices of bread and put into bottom of 8x8x2 inch pan. Combine turkey, vegetables, mayonnaise, and seasonings, put over cubed bread. Trim the crusts from remaining 4 slices of bread and lay these over the turkey mixture. Mix beaten eggs and milk together and pour over all. Cover and chill for 1 hour or overnight. When ready to bake, spoon soup (undiluted) over top. Bake for 1 hour @ 350 degrees, sprinkle cheese over top last 5 minutes of baking.

Chicken Enchiladas

Here is an easy favorite recipes for chicken enchiladas. It is not authenic Mexican, but tasty and easy.

Ingredients

  • 1 cup onion, chopped
  • 1 clove garlic, minced
  • 1/4 cup butter
  • 1 16 ounce can diced tomatoes
  • 1 cup tomato sauce
  • 1/4 small can green chilies
  • 1 teaspoon sugar
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1 cup Monterey Jack cheese
  • 3/4 cup sour cream
  • 3 to 4 cups chicken, cooked and diced
  • 1 package flour tortillas

Directions
Saute onion and garlic in butter until translucent. Add tomatoes, tomato sauce, chilies, sugar and spices. Simmer for 20 minutes. Fry tortillas until softened, and dip each tortilla in sauce. Put 2 Tablespoons chicken and 2 Tablespoons shredded cheese on top of tortilla, then put a small amount of sauce on top of the cheese. Roll up and place seam side down in 9×13 inch pan. Blend the sour cream with the remaining sauce and pour over tortillas. Sprinkle with cheese. Bake 40 minutes @ 350 degrees.

Turkey Pitas

This is the perfect favorite recipe to use up that leftover Thanksgiving turkey. It is easy and light, just right the day after a big meal.

Ingredients

  • 2 cups chopped cooked turkey or chicken
  • 1/2 cup diced celery
  • 1/2 cup diced red apple
  • 1/3 cup raisins or craisins
  • 1/3 cup plain yogurt or mayo
  • salt and pepper
  • 6 small lettuce leaves
  • 3 pita breads (6-inch), halved

Directions
Combine turkey, celery, apple, raisins, and yogurt. Season with salt and pepper to taste. Place 1 lettuce leaf in each pita half. Fill bread with turkey mixture.

The Perfect Thanksgiving Turkey

Turkey
Turkey
My daughter’s friend, Phil, prides himself on cooking the perfect Thanksgiving turkey and he has kindly shared his recipe with us. He has combined several recipes and techniques to create this favorite and perfect recipe. I have made it the last 2 Thanksgivings and it is indeed perfect.

Brine

  • 2 gallons water
  • 2 cups kosher salt
  • 1 cup brown sugar
  • 1/4 cup dried tarragon
  • 2 teaspoons black pepper

Injection Solution

  • turkey neck/wings
  • 2 quarts water
  • 1 cube butter
  • 1 Tablespoon garlic powder
  • 2 stalks celery leaves

Stuffing

  • 1 medium onion
  • 1 medium apple
  • 1 medium orange
  • 1 medium lemon
  • fresh poultry seasoning (rosemary, sage, & thyme)

Brine the turkey
Boil water then add all other ingredients. Mix thoroughly and let cool completely. Pour brine into large tub or cooler. Gently add the turkey. Let the turkey bask in refridgerator for 24 hours or overnight. Remove turkey from brine, rinse and gingerly pat dry.

Inject the turkey
Simmer turkey neck/wings, water, butter, garlic power and celery for a few hours. Strain. Allow to cool before injecting. Using a kitchen syringe, inject the living daylights out of the turkey making sure to adequately inject the meaty areas of the turkey.

Stuff the turkey
Stuff turkey with quartered onion, apple, orange and lemon and poultry seasonings. You may not have enough room for all the ingredients. Just wing it!

Roasting Instructions
Adjust oven rack to lowest position and heat oven to 400 degrees. Brush turkey breast with butter then set turkey breast side down on greased foil lined V rack. Brush back of turkey with butter. Roast 45 minutes. Remove roasting pan with turkey from oven: brush back with butter, rotate turkey leg-wing-side up. Roast 15 min. longer.

Remove roasting pan with turkey from oven, brush exposed surfaces with butter and rotate turkey breast side up. Reduce oven temp. to 325. Roast until thickest part of breast registers at 165 and the thickest part of thigh registers 175. Baste periodically with butter and/or drippings.

Remove turkey from oven. Let rest 20 minutes before carving.

Nani Tip

The only thing that I do differently is that I make my favorite stuffing and stuff my turkey with it.

Kung Pao Chicken

This favorite recipe of mine was given to many years ago by a friend. It is easy and very, very good.

Ingredients

  • 2 whole chicken breasts, cut into cubes
  • 1/2 teaspoon crushed red peppers
  • 2 teaspoons ginger root, minced or 2 teaspoons ground ginger
  • 1 bunch green onions, cut in 1 inch lengths
  • 1 cup dry roasted peanuts
  • 2-3 cups cooked rice

Marinade:

  • 2 tablespoons Aji Mirin
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 2 tablespoons corn starch
  • 2 teaspoons ginger root, minced or 2 teaspoons dry ginger

Sauce:

  • 2 tablespoons soy sauce
  • 2 tablespoons Aji Mirin
  • 2 tablespoons sugar
  • 1 tablespoon vinegar

Directions

Mix marinade ingredients and marinade chicken for 15 minutes. Mix sauce ingredients together. Heat oil in wok with the crushed red peppers. Add the chicken and ginger. Stir fry until chicken is done. Add sauce and cook until chicken is coated with a caramel like glaze. Remove from heat and add onions and peanuts. Serve over rice.