Chicken Recipes

Looking for a delicious and healthy summer recipe? You are going to love this. My inspiration for making this salad came after eating a very similar dish at a popular restaurant that I frequently visit. Actually, this is something my Wife and I like to do every once in a while. After we eat a dish that we are particularly fond of, we like to go home and try and re-create the recipe without knowing the ingredients. Try it… It’s a fun way to see just how sensitive those taste buds really are….

FARMERS MARKET

I am fortunate enough to have a wonderful farmers market not too far from my home. There is just something special about shopping for produce in a farmers market. The variety and quality of the produce found in my local farmers market is far superior to the boring old supermarket. I know I am getting as close to organic as possible when I shop there, so if you have one near you, I highly recommend you visit and see what they have to offer. Usually the folks there are very helpful and knowledgeable about their products so don’t be afraid to ask questions.

INGREDIENTS

Here are the ingredients you will need to make this wonderful salad:

- 1 Pound of Chicken Cutlets Grilled and Cut Into Strips – I like to use the thin sliced chicken as it cooks really fast and is easy to cut into strips.

- Southwestern Spice Rub:

2 tablespoons chili powder 2 tablespoons paprika 1 tablespoon garlic powder 1 tablespoon salt 2 teaspoons ground cumin 1 teaspoon cayenne pepper 1 teaspoon crushed red pepper flakes 1 teaspoon black pepper 1 teaspoon dried oregano

- 8 Ounces of Mixed Salad Greens – I like to use a mix of Baby Romaine, Radicchio and Tango. If you can’t find fresh greens, I recommend buying a bag of Fresh Express brand mixed salad greens. I have sampled a handful of salad brands and Fresh Express is by far the best in my opinion. The vegetable are always fresh, crisp and delicious. Everything is pre-washed and there are no preservatives.

2 Ripe Avocados Cut Into Small Chunks – It is very important that you choose ripened avocados. When looking for ripe avocados, do not choose them based on color. The best way to determine if they are ripe is by the squeeze test. Ripe avocados will have a firm flesh but will give slightly when squeezed. Unripened avocados are hard and will not give. You should be able to tell the difference. It may take a bit of practice though. If you are unsure, ask for help. A ripe avocado should slice like butter.

1 Large Green Bell Pepper Cut Into Squares

2 Ears of Roasted Corn (Instructions Below)

Half of a Red Onion Sliced

A Healthy Bunch of Fresh Cilantro Chopped

1/2 Cup of Shredded Cheddar Cheese

Ranch Dressing

DIRECTIONS

Step 1 – Soak the Corn, husks and all, in cold water for 30 minutes.

Step 2 – While corn is soaking, prepare the chicken cutlets. Lightly coat the chicken with olive oil and sprinkle some southwestern spice rub on both sides. Rub the spices into the chicken. Refrigerate and allow the chicken to marinate while the corn is soaking.

Step 3 – After corn is done soaking, preheat the oven to 350 degrees fahrenheit. Place corn directly on oven rack and roast for approximately 30 minutes or until the corn is relatively soft. Remove from oven and let the corn cool.

Step 4 – Preheat indoor or outdoor grill. Get the grill nice and hot. Grill chicken cutlets for about 2 minutes on each side, or until done. Remove from grill and allow to cool.

Step 5 – While the chicken and corn is cooling, add the remaining ingredients into a large bowl.

Step 6 – Remove corn from cob. Hold corn upright over a cutting board. Using a knife, gently cut the corn from the cob in a downward motion. Be careful!

Step 7 – Slice the chicken into thin strips.

Step 8 – Add the corn and chicken to the bowl with the rest of the ingredients.

Step 9 – Add the ranch dressing and toss the salad. The amount of ranch dressing you add is really up to you. It depends on your personal preference. I like to add about 1/4 cup.

Your done! Serve and enjoy!

During the summer season, my family loves to go out traveling and camping. Our travel trailer has a stove top, refrigerator and a microwave so, I look for recipes that don’t require the use of an oven to make for our family dinners when we are out on the road camping. The following 2 recipes can be completely made by using your microwave and require less than 1 hour from start to finish. You can also make them up the day ahead of time and take them with you to reheat up in the microwave if desired.Chicken With Mushroom Sauce3 tablespoons butter (not margarine)1 cup fresh mushrooms, sliced2 tablespoons onions, finely chopped1/3 cup milk 1 brick of cream cheese, cut into cubes1/2 teaspoon chicken soup base1/2 teaspoon table salt1/4 teaspoon black pepper4 boneless, skinless chicken breastsIn a glass baking dish, combine 2 tablespoons butter, sliced mushrooms and onions. Microwave on high for 3 1/2 minutes, stirring halfway through the cooking time. When done, stir in the milk, cubed cream cheese, chicken soup base, salt and black pepper. Microwave on high for 3 minutes, stirring halfway through the cooking time. Remove from the microwave and set aside. In another glass baking dish, place your chicken breasts and 1 tablespoon of butter. Microwave the breasts for 8-10 minutes or until they are no longer pink in the middle. Remove dish from the microwave and pour the mushroom sauce over top. Stir to blend ingredients and place back into the microwave. Cook on high for an additional 3-4 minutes. Italian Chicken And Pasta Dinner4 ounces uncooked spaghetti noodles3 cups water1/2 teaspoon table salt2 tablespoons butter1/3 cup onion, finely chopped4-6 boneless, skinless chicken breasts8 ounce can tomato sauce1/2 teaspoon basil1/2 teaspoon oregano1/2 teaspoon black pepper1/4 cup heavy whipping cream1 tablespoon parsley1/2 cup Mozzarella cheese, finely shredded1/4 cup olives, slicedIn a large glass bowl, combine the uncooked noodles, water and salt. Microwave pasta on high setting for 10-12 minutes or until fork tender. You will want to stir the pasta 2-3 times during the cooking process so that it doesn’t get sticky. Drain water and set aside. In a glass baking dish, combine the butter and onion. Microwave on high setting for 3 minutes and then add in the chicken breasts and cook on the high setting for 10-12 minutes or until the meat is no longer pink. In a separate bowl, combine the tomato sauce, basil, oregano, salt, pepper and whipping cream. (I like to use a silicone spatula.) Pour the tomato sauce mixture over the cooked chicken breasts and cook on high for 4-5 minutes. Remove baking dish and sprinkle parsley, Mozzarella cheese and sliced olives on top. Place back in the microwave and cook on high for an additional 3-4 minutes or until cheese has melted. Serve over the cooked pasta noodles.

Your picnic will no longer be a headache for you….. Just put on your apron and get your skillet ready You know, I really like chicken salad sandwich coz it’s so fun and simple to prepare and the recipes are so easy to follow that you can grab at your finger tips.

Check this yourself….

Here’s the recipe:

1st Recipe:Chicken Salad Sandwich Recipe 1

Ingredients:

4 c cooked chicken, white and diced (or Left Over)

4 c celery, cubes

2 c mayo. vinaigrette

2 c. French Vinaigrette

Directions: Season the meat with the French Vinaigrette and set to chill for 1 hr.

To serve: Simply mix in the vegetables and mayo to the marinated chicken

To Garnish: Just follow the steps below Torn lettuce Chicken marinated with mayo and celery cubes Watercress, washed and drained Gherkins Olives, stoned Celery diced Mayonnaise

Enjoy!

2nd Recipe: Chicken Salad Sandwich Recipe 2

This recipe is new and with lemon.

Ingredients:

8 x 1/2  chicken breast, remove skin

4 celery , stalk, cut in 1/3 2 med.

onion, white and coarsely chopped

2 lg lemon, zests and juice of

4  eggs, boiled

2 tsps paprika

2 tsps salt to taste

5 tbsps mayo.

2 tbsps Mustard of Dijon

16 sl bread,

Sourdough Cheese slices, Muenster

Directions: Mix the meat, 1 onion, 2 stalks and cook for 25 mins. and remove when the meat is ready to eat. Set to cool and debone the meat. Then, you can cut the deboned chicken into dices.

Cut the left over onions, celery and the hard boiled eggs into small dices. Then, mix in with the meat. Add the mayonnaise, Dijon and the remaining ingredients except the cheese and bread Display the mixture on one slice of bread, then the Muenster and finally top with another slice of bread.

Tips: You can have a great and tasty sandwich by simply grilling the sandwich until brown. Serve hot.

I’m sure you enjoyed the 2 chicken salad sandwiches and your picnic as well.

One of the most common honey recipes is chicken honey because it is delicious, healthy, and easy to make. This recipe typically consists of chicken and honey combined with other strong or light seasoning. Depending on the type of recipe and your health preference, you can bake, stir fry, broil, barbecue or cook once you have marinated or seasoned the chicken. Baking or broiling is more healthy than frying and most recipes now include a healthier alternative such as skinless chicken, low fat options, and reduced sodium alternatives.

There are many variations of this recipe. Many of them add fruits, vegetables, spices or a special marinades to give this recipe different flavors. Honey chicken is often done with soy sauce garlic, lemon, chipotle, pineapple, and/or ginger. Use other ingredients such as red peppers before you add the honey. Other more exotic spices are used to make it fragrant and delicious and they include cardamom, turmeric, cinnamon, and many varieties of pepper.

It is important to use the right amount and kind of honey. This is because too much of it can really alter the taste and make it too sweet. However, if you don’t use enough and have other strong seasoning or flavors, then you would not be able to get the tangy sweet taste of texture of the chicken honey. A typical amount to use is for every piece of chicken add about use 1 tablespoon of honey. Keep in mind that if your honey recipe has a salty ingredient or you are planning to bake it, then you can add about 1 1/2 tablespoon of honey for every piece of chicken. Always refer to your specific recipe, especially when your recipe has pineapple, lemon or garlic.

Add pineapple, but keep in mind that pineapples are sweet so it will sweeten your overall flavor. When you use lemon in your honey recipe, it will break down the sweeteners in it, so you may need to use more than 1 tablespoon per piece of chicken. Also, garlic, cardamom, pepper, soy sauce, and other spices and ingredients can really add very strong flavors so you may need to adjust your recipe accordingly.

Mix your honey well so that it does not crystallize or use honey crystals, especially when cooking this recipe. Most honey recipes have a way of mixing the honey in with the butter or any other liquid in the recipes, such as water or milk. This is because honey is sticky and can be difficult to handle. Another alternative is to use dry honey or crystallized honey that is dry and can easily be mixed or sprinkled into the chicken honey seasoning.

History & Definitions

The chicken is a descendant of the Southeast Asian red jungle fowl first domesticated in India around 2000 B.C. Most of the birds raised for meat in America today are from the Cornish (a British breed) and the White Rock (a breed developed in New England). Broiler-fryers, roasters, stewing/baking hens, capons and Rock Cornish hens are all chickens. The following are definitions for these:

• Broiler-fryer a young, tender chicken about 7 weeks old which weighs 2 1/2 to 4 1/2 pounds when eviscerated. Cook by any method.

• Rock Cornish Game Hen – a small broiler-fryer weighing between 1 and 2 pounds. Usually stuffed and roasted whole.

• Roaster – an older chicken about 3 to 5 months old which weighs 5 to 7 pounds. It yields more meat per pound than a broiler-fryer. Usually roasted whole.

• Capon – Male chickens about 16 weeks to 8 months old which are surgically unsexed. They weigh about 4 to 7 pounds and have generous quantities of tender, light meat. Usually roasted.

• Stewing/Baking Hen – a mature laying hen 10 months to 1 1/2 years old. Since the meat is less tender than young chickens, it’s best used in moist cooking such as stewing.

• Cock or rooster – a mature male chicken with coarse skin and tough, dark meat. Requires long, moist cooking.

Chicken Inspection

All chickens found in retail stores are either inspected by USDA or by state systems which have standards equivalent to the Federal government. Each chicken and its internal organs are inspected for signs of disease. The “Inspected for wholesomeness by the U.S. Department of Agriculture” seal insures the chicken is free from visible signs of disease.

Chicken Grading

Inspection is mandatory but grading is voluntary. Chickens are graded according to USDA Agricultural Marketing Service regulations and standards for meatiness, appearance and freedom from defects. Grade A chickens have plump, meaty bodies and clean skin, free of bruises, broken bones, feathers, cuts and discoloration.

Fresh or Frozen

The term fresh on a poultry label refers to any raw poultry product that has never been below 26 °F. Raw poultry held at 0 °F or below must be labeled frozen or previously frozen. No specific labeling is required on raw poultry stored at temperatures between 0-25 °F.

Dating of Chicken Products

Product dating is not required by Federal regulations, but many stores and processors voluntarily date packages of chicken or chicken products. If a calendar date is shown, immediately adjacent to the date there must be a phrase explaining the meaning of that date such as sell by or use before.

The use-by date is for quality assurance; after the date, peak quality begins to lessen but the product may still be used. It’s always best to buy a product before the date expires. If a use-by date expires while the chicken is frozen, the food can still be used.

Hormones & Antibiotics

No hormones are used in the raising of chickens.

Antibiotics may be given to prevent disease and increase feed efficiency. A “withdrawal” period is required from the time antibiotics are administered before the bird can be slaughtered. This ensures that no residues are present in the bird’s system. FSIS randomly samples poultry at slaughter and tests for residues. Data from this monitoring program have shown a very low percentage of residue violations.

Additives

Additives are not allowed on fresh chicken. If chicken is processed, however, additives such as MSG, salt, or sodium erythorbate may be added but must be listed on the label.

Foodborne Organisms Associated with Chicken

As on any perishable meat, fish or poultry, bacteria can be found on raw or undercooked chicken. They multiply rapidly at temperatures between 40 °F and 140 °F (out of refrigeration and before thorough cooking occurs). Freezing doesn’t kill bacteria but they are destroyed by thorough cooking.

USDA’s Food Safety and Inspection Service has a zero tolerance for bacteria in cooked and ready-to-eat products such as chicken franks or lunch meat that can be eaten without further cooking.

Most foodborne illness outbreaks are a result of contamination from food handlers. Sanitary food handling and proper cooking and refrigeration should prevent foodborne illnesses.

Bacteria must be consumed on food to cause illness. They cannot enter the body through a skin cut. However, raw poultry must be handled carefully to prevent cross-contamination. This can occur if raw poultry or its juices contact cooked food or foods that will be eaten raw such as salad. An example of this is chopping tomatoes on an unwashed cutting board just after cutting raw chicken on it.

Following are some bacteria associated with chicken:

• Salmonella Enteritidis may be found in the intestinal tracts of livestock, poultry, dogs, cats and other warm-blooded animals. This strain is only one of about 2,000 kinds of Salmonella bacteria; it is often associated with poultry and shell eggs.

• Staphylococcus aureus can be carried on human hands, in nasal passages, or in throats. The bacteria are found in foods made by hand and improperly refrigerated, such as chicken salad.

• Campylobacter jejuni is one of the most common causes of diarrheal illness in humans. Preventing cross- contamination and using proper cooking methods reduces infection by this bacterium.

• Listeria monocytogenes was recognized as causing human foodborne illness in 1981. It is destroyed by cooking, but a cooked product can be contaminated by poor personal hygiene. Observe “keep refrigerated” and “use-by” dates on labels.

Rinsing or Soaking Chicken

It is not necessary to wash raw chicken. Any bacteria which might be present are destroyed by cooking.

Liquid in Package

Many people think the pink liquid in packaged fresh chicken is blood, but it is mostly water which was absorbed by the chicken during the chilling process. Blood is removed from poultry during slaughter and only a small amount remains in the muscle tissue. An improperly bled chicken would have cherry red skin and is condemned at the plant.

How to Handle Chicken Safely

• Fresh Chicken: Chicken is kept cold during distribution to retail stores to prevent the growth of bacteria and to increase its shelf life. Chicken should feel cold to the touch when purchased. Select fresh chicken just before checking out at the register. Put packages of chicken in disposable plastic bags (if available) to contain any leakage which could cross-contaminate cooked foods or produce. Make the grocery your last stop before going home.

At home, immediately place chicken in a refrigerator that maintains 40 °F, and use within 1 or 2 days, or freeze at 0 °F. If kept frozen continuously, it will be safe indefinitely.

Chicken may be frozen in its original packaging or repackaged. If freezing longer than two months, over wrap the porous store plastic packages with airtight heavy-duty foil, plastic wrap or freezer paper, or place the package inside a freezer bag. Use these materials or airtight freezer containers to repackage family packs into smaller amounts or freeze the chicken from opened packages.

Proper wrapping prevents “freezer burn,” which appears as grayish-brown leathery spots and is caused by air reaching the surface of food. Cut freezer-burned portions away either before or after cooking the chicken. Heavily freezer-burned products may have to be discarded because they might be too dry or tasteless.

• Ready-Prepared Chicken: When purchasing fully cooked rotisserie or fast food chicken, be sure it is hot at time of purchase. Use it within two hours or cut it into several pieces and refrigerate in shallow, covered containers. Eat within 3 to 4 days, either cold or reheated to 165 °F (hot and steaming). It is safe to freeze ready-prepared chicken. For best quality, flavor and texture, use within 4 months.

Safe Defrosting

FSIS recommends three ways to defrost chicken: in the refrigerator, in cold water and in the microwave. Never defrost chicken on the counter or in other locations. It’s best to plan ahead for slow, safe thawing in the refrigerator. Boneless chicken breasts will usually defrost overnight. Bone-in parts and whole chickens may take 1 to 2 days or longer. Once the raw chicken defrosts, it can be kept in the refrigerator an additional day or two before cooking. During this time, if chicken defrosted in the refrigerator is not used, it can safely be refrozen without cooking first.

Chicken may be defrosted in cold water in its airtight packaging or in a leak proof bag. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes to be sure it stays cold. A whole (3 to 4-pound) broiler fryer or package of parts should defrost in 2 to 3 hours. A 1-pound package of boneless breasts will defrost in an hour or less.

Chicken defrosted in the microwave should be cooked immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn’t have been destroyed. Foods defrosted in the microwave or by the cold water method should be cooked before refreezing.

Do not cook frozen chicken in the microwave or in a slow cooker. However, chicken can be cooked from the frozen state in the oven or on the stove. The cooking time may be about 50% longer.

Stuffed Chicken

The Hotline does not recommend buying retail-stuffed fresh whole chicken because of the highly perishable nature of a previously stuffed item. Consumers should not pre-stuff whole chicken to cook at a later time. Chicken can be stuffed immediately before cooking. Some USDA-inspected frozen stuffed whole poultry MUST be cooked from the frozen state to ensure a safely cooked product. Follow preparation directions on the label.

Marinating

Chicken may be marinated in the refrigerator up to 2 days. Boil used marinade before brushing on cooked chicken. Discard any uncooked leftover marinade.

Safe Cooking

FSIS recommends cooking whole chicken to a safe minimum internal temperature of 165 °F as measured using a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.

For approximate cooking times to use in meal planning, see the following chart compiled from various resources.

Approximate Chicken Cooking Times

Type of Chicken Weight Roasting

350 °F Simmering Grilling

Whole broiler fryer+ 3 to 4 lbs. 1 1/4 – 1 1/2 hrs. 60 to 75 min. 60 to 75 min*

Whole roasting hen+ 5 to 7 lbs. 2 to 2 1/4 hrs. 1 3/4 to 2 hrs. 18-25 min/lb*

Whole capon+ 4 to 8 lbs. 2 to 3 hrs Not suitable 15-20 min/lb*

Whole Cornish hens+ 18-24 oz. 50 to 60 min. 35 to 40 min. 45 to 55 min*

Breast halves, bone-in 6 to 8 oz. 30 to 40 min. 35 to 45 min. 10 – 15 min/side

Breast half, boneless 4 ounces 20 to 30 min. 25 to 30 min. 6 to 8 min/side

Legs or thighs 8 or 4 oz. 40 to 50 min. 40 to 50 min. 10 – 15 min/side

Drumsticks 4 ounces 35 to 45 min. 40 to 50 min. 8 to 12 min/side

Wings or wingettes 2 to 3 oz. 30 to 40 min. 35 to 45 min. 8 to 12 min/side

+ Unstuffed. If stuffed, add 15 to 30 minutes additional time.

* Indirect method using drip pan.

Microwave Directions:

• Microwave on medium-high (70 percent power): whole chicken, 9 to 10 minutes per pound; bone-in parts and Cornish hens, 8 to 9 minutes per pound; boneless breasts halves, 6 to 8 minutes per pound.

• When microwaving parts, arrange in dish or on rack so thick parts are toward the outside of dish and thin or bony parts are in the center.

• Place whole chicken in an oven cooking bag or in a covered pot.

• For boneless breast halves, place in a dish with 1/4 cup water; cover with plastic wrap.

• Allow 10 minutes standing time for bone-in chicken; 5 minutes for boneless breast.

• The USDA recommends cooking whole poultry to a safe minimum internal temperature of 165 °F as measured using a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. When cooking pieces, the breast, drumsticks, thighs, and wings should be cooked until they reach a safe minimum internal temperature of 165 °F. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.

Partial Cooking

Never brown or partially cook chicken to refrigerate and finish cooking later because any bacteria present wouldn’t have been destroyed. It is safe to partially pre-cook or microwave chicken immediately before transferring it to the hot grill to finish cooking.

Color of Skin

Chicken skin color varies from cream-colored to yellow. Skin color is a result of the type of feed eaten by the chicken, not a measure of nutritional value, flavor, tenderness or fat content. Color preferences vary in different sections of the country, so growers use the type of feed which produces the desired color.

Dark Bones

Darkening around bones occurs primarily in young broiler-fryers. Since their bones have not calcified completely, pigment from the bone marrow can seep through the porous bones. Freezing can also contribute to this seepage. When the chicken is cooked, the pigment turns dark. It’s perfectly safe to eat chicken meat that turns dark during cooking.

Pink Meat

The color of cooked chicken is not a sign of its safety. Only by using a food thermometer can one accurately determine that chicken has reached a safe minimum internal temperature of 165 °F throughout. The pink color in safely cooked chicken may be due to the hemoglobin in tissues which can form a heat-stable color. Smoking or grilling may also cause this reaction, which occurs more in young birds.

Color of Giblets

Giblet color can vary, especially in the liver, from mahogany to yellow. The type of feed, the chicken’s metabolism and its breed can account for the variation in color. If the liver is green, do not eat it. This is due to bile retention. However, the chicken meat should be safe to eat.

Fatty Deposits

Chickens may seem to have more fatty deposits or contain a larger “fat pad” than in the past. This is because broiler fryer chickens have been bred to grow very rapidly to supply the demand for more chicken. Feed that is not converted into muscle tissue (meat) is metabolized into fat. However, the fat is not “marbled” into the meat as is beef or other red meat, and can be easily removed. Geneticists are researching ways to eliminate the excess fat.

Trisodium Phosphate

Food-grade trisodium phosphate (TSP) has been approved by FSIS for use in poultry slaughter as an antimicrobial agent. When immersed in and/or sprayed in a dilute solution on chickens, it can significantly reduce bacteria levels. TSP is “generally recognized as safe” (GRAS) by the FDA, and has been safely used for years, particularly in processed cheese.

Irradiation of Poultry

In 1992, the USDA approved a rule to permit irradiation of raw, fresh or frozen packaged poultry to control certain common bacteria on raw poultry that can cause illness when poultry is undercooked or otherwise mishandled. Irradiation at 1.5 to 3.0 kilo Gray, the smallest, most practical “dose,” would eliminate more than 99 percent of Salmonellae organisms on the treated poultry.

Packages of irradiated chicken are easily recognizable at the store because they must carry the international radura symbol along with the statement, “treated with irradiation” or “treated by irradiation.”

Storage Times

Since product dates aren’t a guide for safe use of a product, how long can the consumer store the food and still use it at top quality? Follow these tips:

• Purchase the product before the date expires.

• Follow handling recommendations on product.

• Keep chicken in its package until using.

• Freeze chicken in its original packaging, overwrap or re-wrap it according to directions in the above section, “How to Handle Chicken Safely”.

Offal is a rather loose term that can be applied to various internal organs and off-cuts of animals and birds. The English word ‘offal’ itself derives from the late 14th century terms of (off) and fal (fall) literally meaning those parts of an animal that fall off the butcher’s block. These were the worst cuts of meat, which even the poor could afford, especially as meat tended to be used as flavouring for other ingredients rather than a main component of the meal in and of itself.Indeed, some common recipes now made with fruit, such as mice pies started off using a mix of offal and fruit as a pie filling, especially around Christmas where venison was intended for the top table and everyone else had to make the most of the offal.For more details go to: www.150-venison-recipes.com this also explains the origins of many classic dishes such as black (blood) pudding, haggis, steak and kidney pies, brawn and sausages. All dishes bulked-out with offal.This idea of offal as a poor man’s protein source has definitely given offal rather a bad press. As soon as people became rich enough they wanted ‘proper’ meat. And the modern move away from the sources of food production has exacerbated the problem and offal has a ‘yuck’ factor that’s hard to get over. Especially as reports tell us that certain products such as liver and brain contain lots of cholesterol. But it has to be remembered that liver is also a good source of dietary iron and vitamin A.But, certain pieces of offal such as heart and kidneys are low in fat and high in good quality meat. Also, it shouldn’t be forgotten that certain offal products have a definite ‘cachet’ about them. Pâté (made from liver) is a good example of this, as are sweetbreads (thymus) which you will find on the menus of high-class restaurants.Today, with the current economic straits, offal can provide a nutritious high-protein meal. Using offal is also a way of keeping traditional and heirloom recipes alive. It is also a way of showing respect to the animals we slaughter for food, by maximizing our use of them. Below are two classic recipes using offal products?Chicken Liver Pâté225g Chicken Livers175g Butter2 tbsp Brandy2 tbsp of Mustard Powder1 tsp Mixed Herbs (parsley, coriander, chives, thyme)Two Cloves of Garlic (crushed)Salt and Freshly Ground Pepper to tasteMethod:Melt the butter in a heavy-bottomed frying pan. Coarsely chop the chicken livers and add to the pan. Fry on medium heat for five minutes, turning constantly (to ensure the livers cook but do not burn).Remove from the heat, allow cooling a little then pouring into an electric blender. Melt the remaining butter and tip this into the blender too. Pour in the brandy; add the herbs mustard and garlic before seasoning with salt and freshly-ground black pepper.For can visit to: www.classic-dessert-collection.com Blend to a smooth paste before spooning into six small Ramekins (or egg cups will do too) then refrigerate for about 20 minutes to set and serve with buttered hot toast.Steak and Kidney PieIngredients:450g beef steak, cubed100g kidneys, cubed1 onion, chopped1 garlic clove, finely chopped50g flour seasoned with salt, black pepper and thyme150ml beef stock150g shortcrust pastryMethod:Place the seasoned flour in a bowl and roll the beef and kidneys in this until completely coated. Transfer to an oven-proof dish and mix with the onion and garlic. Add the stock and roll the pastry out on a lightly-floured work surface until large enough to cover the top of the dish. Crimp to seal then cover the top of the dish with a sheet of foil then transfer to an oven pre-heated to 120°C. Cook slowly for three and a half hours then increase the temperature to 180°C and bake for a further 30 minutes, or until the pastry is golden. Serve with chips and roasted carrots and parsnips.

What are two words to describe the average college student? I choose busy and broke. I can say this because I am a veteran of the college experience and know what it means to bring my own beverage to a buffet to cut costs, or to use a sandwich maker to make breakfast. For some reason it is customary to be absolutely poor with no time to do anything about it when in college. Which means students are forced to try to purchase a meal plan or live on the poor mans diet. For more details go to: www.cheese-cake-recipes.com If you are a college student or the parent of a college student, I know your struggles and want to help you to find a few easy solutions to help relieve the burden of having no resources or insight into cooking in college.The first solution I want to offer is for students who are not cooking in college because they do not have a stove or microwave in their dorm room. I was in this position in school, which forced me and my roommate to get really creative when meal time rolled around. Remember that sandwich maker I mentioned earlier? Well it came in so handy for us that we ended up making meals for our friends on it. Traditionally created to put meat and cheese inside two slices of bread, the sandwich maker then seals the ingredients between the slices for a good-tasting hot sandwich. We of course saw limitless possibilities the unique product and used it to make square pancakes, fry bacon, and scramble eggs. While it seems a little over the top, it actually worked. We were able to eat well without needing a stove only an available plug.But if you are one of those lucky college students who have pots, pans, eating utensils, and living quarters with a stove, you are in luck even if you do not know what to do with them. For more you can visit to: www.fair-recipes.com let us say for instance your Mom gave you several cans of vegetables and some frozen chicken? You have been eye-balling that chicken forever knowing that you do not know how to fry it. And the last time you tried to bake some it was still frozen in the middle. There is an easy and very healthy solution to this problem. It is called homemade chicken noodle soup. Sounds intimidating, huh? Well do not let the word homemade fool you, it is very simple.To get started you simply fill one of those large pots halfway with water then toss in about four pieces of frozen chicken legs and thighs. Turn the fire up to high until the water boils then turn it to the low setting to simmer. Let the chicken simmer until you can poke a fork into easily it then throw in the vegetables you have, corn, carrots, and green beans are good, after draining the water out first. Season the soup with a good amount salt, some chicken-flavored bouillon cubes if you have them, and a little pepper for taste then throw in some egg noodles, Ramon Noodles can work too. When you are able to pull the meat off the bone with no trouble and the noodles are soft, you are good to go. This recipe makes cooking in college completely simple.One last Cooking In College recipe that works really well for either the sandwich maker or a skillet is cheese quesadillas. They are incredible to eat and can be made in large quantities for a cheap price. All you need is a bag of flour tortilla shells, usually about USD 1, a bag of shredded cheddar cheese or a Mexican cheese blend, either one usually about USD 2-3, and 2 jalapeno peppers about USD 0.15 each. Butter either the bottom of the sandwich maker or skillet then warm both tortilla shells in the butter for a great flavor then set them on a plate. Next cut up some jalapeno peppers in small bits and spread them evenly on one shell then cover with a liberal handful of cheese. Place the second shell on top then put in the skillet on high heat or place in the sandwich maker, you may need the cut the shell to fit the size of the sandwich maker. If you are using a sandwich maker, you simply close the lid and let it heat the quesadilla up on both sides simultaneously. If you are using a skillet, wait until the cheese melts then carefully flip to brown the other side. Take out in about 1 minute and you are ready to eat. Cooking in college is pretty easy, would not you say?There is an abundance of information on ways to successfully manage your time as a student while also cooking in college. And if your friends are anything like mine were, once they smell those great meals coming from your room or apartment, they will be trying to eat at your house every day. But just politely let them know they can do it on their own then point them to this article about cooking in college. Trust me – you will be able to hold on to your food easier that way.

Why is it, when someone can’t identify a particular new flavor, they say it tastes “just like chicken”? For example, if someone tastes rattlesnake meat, they invariably say it tastes “just like chicken”. Or it might be alligator meat they say tastes “just like chicken”, even though technically an alligator is a reptile, and a chicken is part of the fowl species.

 When the first chicken was ever consumed remains a mystery. It is thought to be a descendent of the wild Red Junglefowl found in India. From its eventual domestication centuries ago, there are now more than 24 billion chickens on earth. This constitutes chickens as the most populous bird in existence.

Has it ever occurred to anyone that a chicken is the only animal of which we eat the whole? Not only do we eat all appendages, such as legs, breasts and thighs, we eat what comes from it, which of course are eggs.  We even use the carcass to make stock. Stock is the base component in many recipes such as soups, stews and sauces. There are hundreds of recipes for both, though eggs tend to be solely a breakfast item.

 Recipes that involve chicken are quite plentiful, from those served in restaurants to those made in our own homes. They range from simple barbeque chicken to salads, to Greek Chicken Souvlaki and Coq Au Vin. It is even the principle ingredient in the popular home remedy of chicken noodle soup, a staple when it comes to the common cold. Gourmet Chefs use it in an abundance of their recipes. Truly, it is the one animal from which we utilize the whole of its parts.

This menu features a quick and easy recipe for chicken cacciatore, a warm spinach salad and a sugar-free white cake with various topping options, to finish off the meal.  Quick, easy, and healthy, too.  Try this meal.  You’ll be glad you did.

This menu features a quick and easy recipe for chicken cacciatore, a warm spinach salad and a sugar-free white cake with various topping options, to finish off the meal.  Quick, easy, and healthy, too.  Try this meal.  You’ll be glad you did.

EASY CHICKEN CACCIATORE

2 tbsp olive oil

2 lbs boneless, skinless chicken breasts and/or thighs

1 cup thinly sliced onion

1 cup thinly cut strips of green bell pepper

1/2 cup diced celery

2 tbsp Tomato Basil Garlic blend (such as Mrs. Dash)

1 – 14 1/2 oz can diced tomatoes, undrained

1/2 cup red cooking wine

Cooked whole-wheat thin spaghetti for 4 to 6 servings.

Heat oil in large skillet.  Add chicken and cook over medium heat on both sides until lightly browned.  This should take about 5 minutes per side.  Remove from pan and set aside.  Add onion, bell pepper, celery and spices to skillet.  Cook over medium heat 3 to 4 minutes until vegetables are tender, stirring occasionally.  Stir in tomatoes and red wine.  Return chicken to skillet with vegetables and cook over medium heat 6 to 8 minutes or until chicken is no longer pink in center.  Serve over cooked spaghetti.

WARM SPINACH SALAD

1 bag (approx. 7 oz) baby spinach leaves

1/2 cup salad croutons (non-fat preferred)

1/4 cup white vinegar

1/4 cup water

1/4 cup Dijon mustard

3 tbsp SPLENDA Granular

5 slices bacon

1/4 cup chopped red onion

2 cloves garlic, peeled and minced

Wash spinach leaves well, remove stems and drain in a colander.  Place in a salad serving bowl and add croutons.  In a small mixing bowl, blend together water, vinegar, mustard and SPLENDA.  Set aside.

Over medium-high heat, fry bacon in saucepan until crispy.  Drain well on paper toweling.  In same pan, put onion and garlic; cook 1 to 2 minutes.  Add vinegar mixture, return bacon to pan and simmer another 1 – 2 minutes.  Pour over spinach and croutons and mix well.  Serve immediately while still warm.

This is a good diabetic salad as the carbs and protein are basically equal and a 1 3/4 cup serving has only one gram of sugar.

QUICK WHITE CAKE

1 2/3 cups sifted cake flour

2 tsp baking powder

1/8 tsp salt

1 cup Equal Sugar-Lite

1/2 cup solid shortening

2 egg whites

3/4 cup 2% milk

1 tsp vanilla

Preheat oven to 350 degrees

In a medium mixing bowl, combine flour, baking powder, salt and Equal.  Blend together well.  Add shortening and egg whites.  Using an electric mixer, at low speed, mix into flour mixture.  Add milk and vanilla and beat at medium speed for 3 minutes or until smooth.  Spray a 9 x 13 inch baking pan with non-stick cooking spray.  Pour batter into pan and bake at 350 degrees for 30 – 35 minutes until a toothpick inserted in center comes out clean.

Topping suggestions:

Cut into squares and top each square with a dollop of sugar-free whipped topping, and fresh berries of your choice.

Mix a small package of your favorite flavored gelatin mix according to package conditions.  As cake begins to cool, poke holes in cake with a large fork.  Pour 1/2 of the gelatin mixture over cake.  Refrigerate.  Refrigerate the remaining gelatin until lightly set.  Using mixer, mix gelatin into one small carton sugar-free whipped topping.  Spread over cake.  Keep in refrigerator until serving time.

Enjoy!

The newest cookbook in Good Housekeeping’s best-selling “100 Best” series focuses on a favorite food: versatile, low-calorie chicken. These easy-to-prepare, triple-tested dishes–from Lemon-Rosemary Roast Chicken to Arroz con Pollo to New Chicken Cordon Bleu–will please even the most discerning palate. The editors at Good Housekeeping keep the delectable recipes coming with their fifth entry in their popular “100 Best” series. This time, chicken–always a favorite–is the star (more…)