Sunday, May 31, 2009

ONCE a MONTH COOKING.. a Chicken Session

Once a Month Cooking... Chicken Recipes brought to you by

For the next 5 recipes.... you will want apprx 4-5 whole chickens.
Wash & pat dry all chickens.
Season each with a mixture of butter (margarine) season salt, onion powder & garlic salt. Rub on outside & loosen skin & tuck butter mixture under skin over breasts, thighs & drumsticks.
Now roast on the grill... you can use the "beer can" style roasting or in a big roast pan in the oven... 450 degrees for 50-60 min. Till done. Let rest on cutting board to cool.
Now look at the following recipes (or your own) & see what parts you will need for each recipe.

Pineapple Chicken Freezer Recipe
1/4 cup butter/margarine

1 green pepper, sliced
1/3 cup flour
1 cup milk
1 cup chicken broth
1 1/2 lbs cooked chicken, diced
1 12oz can pineapple chunks, drained

Heat butter in skillet and stirfry peppers for 5 minutes. Remove peppers but leave remaining melted butter in skillet. Add flour to skillet, stirring until mixed. In a bowl combine milk and chicken broth, then slowly add to skillet, stirring well so the sauce lump free. Heat over medium heat until thick but smooth. Add cooked green peppers, then add chicken and pineapple. Add salt and pepper as desired. Cool then freeze.
On cooking day: Thaw then heat in saucepan or skillet until heated through. Serve with rice or noodles.

Chicken Divan Freezer Recipe
4 pkgs frozen broccoli (cooked according to pkg instructions)

4 cups cooked chicken, sliced
3/4 cup butter/margarine
3/4 cup flour
6 cups milk
1 cup cream
2 cups grated Parmesan
3 tbsp mustard
4 tbsp minced onion
2 oz sherry (optional)
1 tsp Worcester saucesalt & pepper (to taste)

In one large or two smaller casseroles, place cooked broccoli and top with chicken. In a saucepan melt butter then gradually add flour. Once thickened, add milk, stirring until combined. Once smooth, add remaining ingredients, stirring until heated through and cheese is melted. Pour over chicken and broccoli, cool then freeze.
On serving day:Thaw overnight in the refrigerator, then bake in a preheated 400F oven for 45 minutes. Serve, sprinkling sherry over top if desired.

Chicken & Corn Tortellini Soup Freezer Recipe
1 8oz package fresh cheese tortellini
1 cup Chicken, cooked and diced
2 cloves garlic, minced
2 cans low sodium chicken broth
1 cup frozen corn
1/4 tsp black ground pepper
2 tbsp green onion

In a large saucepan, bring 3 cups of water to a boil (you need to measure the water, since it forms part of the broth!) along with garlic. Add tortellini and cook according to package instructions (usually about 10 minutes). Lower temperature to medium-high. Add chicken or turkey broth, stir. Add corn and stir. Bring up to a boil again, and boil for 2-3 minutes. Add chicken and cook for 1 more minute, stirring well. Add green onions and pepper, stir well. Allow to cool to room temperature, then divide into equal portions in containers. Freeze.
On serving day, thaw overnight in refrigerator or you can defrost in microwave. Pour contents of container into saucepan and heat over medium high until heated through. Serve. Can sprinkle with more fresh ground pepper or Parmesan cheese when serving.

Caribbean Jerk Chicken Freezer Recipe
2 1/2 lbs chicken pieces

2 tbsp brown sugar
2 tbsp vegetable oil
2 tbsp soy sauce
1 tsp cinnamon
1 tsp thyme
1/2 tsp ground red pepper flakes1 envelope Italian salad dressing mix
Combine ingredients except chicken in a small bowl. Add chicken to a freezer bag, then add Caribbean Jerk mixture. Carefully move the chicken around so it is thoroughly coated, then freeze.
On cooking day, thaw in refrigerator and remove chicken pieces. Barbeque on a grill or bake in a 375 oven till heated through.

Chicken Quesadillas Freezer Recipe
These freeze well for quick snacks or even for appys for unexpected guests.

4 chicken breasts, diced
1/2 tsp garlic powder
1/2 tsp pepper
1/2 green pepper, diced
1 medium onion, chopped
1 15-oz can diced tomatoes
2 cloves garlic, minced
8 flour tortillas
2 cups Monterey Jack or Cheddar cheese, grated

In large skillet, saute chicken with garlic powder and pepper. Remove from skillet and set aside. Next, simmer tomatoes, green peppers, onion and garlic, continuing to simmer until liquid is evaporated. Remove from skillet and set aside.
Using a small amount of olive oil, fry each side of tortillas in skillet, then place on a cookie sheet. Top four tortillas with 1/4 cup cheese, 1/4 of the chicken mixture, 1/4 of the tomato mixture, topping with 1/4 cup of cheese and second tortilla. Press gently and place in ziploc freezer bag or wrap for the freezer.
On cooking day: Preheat oven to 375F. Do not thaw! Simply place the quesadillas on the cookie sheet straight from the freezer, and bake for 15-20 minutes or until cheese is fully melted. Cut into wedges (pizza cutter works best) and serve with salsa, guacamole and/or sour cream.

No comments:

Post a Comment