Category Archives: poultry

cheesy broccoli and asparagus bake

   cheesy broccoli & asparagus bake
dairy free, vegetarian {optional}, vegan {optional}, trader ro’s {optional}

1                            head broccoli
1                            bunch asparagus
1.5                        package soysation cheese
2                           packages precooked {frozen}  rice
1                            yellow onion
1.5                        cup unsweetened almond (or soy)
.5                         cup breadcrumbs
1 .5                       tablespoons bullion {chicken preferred}
.5                         tablespoon fresh ground pepper

* 1 cup                corn {optional, not pictured}
*1 cup                 shredded chicken {optional not pictured}

Fill large saute pan with water {half way} and heat on high.
Preheat oven to 400.
Oil, butter, or grease large {glass preferred} baking dish .
Cut broccoli into florets.
Cut asparagus into 1/4′s and discard the bottom portion (no tough ends, please).
Dice onion.
Place broccoli and asparagus in hot water for 5 minutes.
Heat packages of rice {or make fresh rice you’re call, I like saving time & pots}
Drain broccoli and asparagus.
In a large bowl, combine broccoli & asparagus, onions, 2 cups cheese, bullion, and pepper.
Pour into large baking dish.
Pour milk over mixture.
Add the soysation {or remaning} cheese evenly on top.
Sprinkle breadcrumbs over entire dish.
Bake for 25 minutes.

Let cool {and thicken} for at least 5 minutes before serving.

enjoy.

chicken in red mole with white rice

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I would have to give this an overall 7.
It tastes close to authentic with the chocolatey undertone you expect and love about mole, and the sauce is rich and deep in color. If I were being hyper-critical (which is the point here, right?) .. I would say that it lacks depth. The provided rice makes for a great quick dinner or a decadent lunch for two.
Next time I plan to wrap this up in a tortilla with avocado, cilantro, and fresh diced tomatoes …. hmmmmmm ;}

enjoy

cherry – walnut and honey mustard chicken salad wraps

Image
*trader ro’s

6             romaine leaves {you know, the big kind}
1             large can chicken in water, drained
1.5          cups cherries, pitted and semi-diced
1.5          cups chopped walnuts
2             tablespoons dijon mustard
1.5          tablespoons honey
2             tablespoons mayonnaise
.5            tablespoon garlic powder
salt to taste
pepper to taste

combine all ingredients in a bowl, mix, and serve on romaine.
enjoy.

citrus roasted chicken

fine cooking march 2012

citrus roasted chicken   {have 6 hours to let marinate)

4 lb chicken, about 2 breasts and 6 legs/thighs
4 lemons, large
2 oranges, large
8 garlic cloves
3 tablespoons chopped fresh oregano ( 1 tablespoon dry)
3 tablespoons soy sauce
1 tablespoon honey
1 teaspoon crush red pepper flakes
sea salt
pepper

pour olive oil into roasting dish.
place (arrange) chicken with breasts in center and legs/thighs around outside.

cut one lemon into six wedges.
finely grate the zest from another lemon to yield 1 tablespoon and then squeeze remaining lemons to yield 2/3 juice.
transfer combined juice and zest to small bowl.
cut 1 orange into eight wedges.
grate the zest from remaining orange to yield one tablespoon.
squeeze juice from zested orange to yield 1/2 cup juice.
combine orange juice and zest with lemon zest and juice.
scatter lemon and orange slices around (but not on top) the chicken.

stir the garlic, oregano, soy sauce, honey and pepper flakes into citrus mixture.
pour marinade over chicken.
cover and refrigerate, turning chicken occasionally for at least 6 hours {up to 12}.

position rack in center of the oven and heat to 425.
turn chicken so all skin sides are up.
sprinkle with salt.
sprinkle with pepper.
roast for 20 minute, and then reduce heat to 375 until chicken is golden brown.
{about 30 more minutes}

serve chicken with citrus wedges and enjoy.