Tag Archives: poultry

Chicken Breasts Stuffed with Goat Cheese and a side of Broiled Peaches

2 Sep

Goat Cheese Stuffed Chicken Breasts with Broiled Peaches

Ingredients:

* 2 Boneless skinless Chicken Breasts

* 1/2 cup Goat Cheese

* 1 Tablespoon Thyme

* 1 Tablespoon chives

* 1 Tablespoon garlic powder

*1 Tablespoon dried basil

* Salt and Pepper, to taste

* 4 Ripe Peaches, halved and pit removed

* 2 Tablespoons Sugar

* 1 tbs butter, for frying

Procedure:

Cut a slit in the side of each breast to form a pocket.

Mash together the goat cheese, onions and spices.

Stuff each chicken breast with half of the goat cheese mixture.
Melt butter in large saute pan. Place the chicken breasts in the pan skin side down. Season with salt and pepper.

Fry until golden brown, about 6 minutes. Turn the chicken over, season this side with salt and pepper and cook until cooked through, about 5 minutes.

Heat oven on your broil setting.

Place the peach halves cut side up in a baking dish. Sprinkle each half with a little sugar. Place in oven and cook until sugar melts and is golden.

Advertisements

Perfect Roast Turkey

31 Aug

Perfect Roast Turkey

Ingredients:

* 1 twenty- to-twenty-one-pound fresh whole turkey, giblets and neck removed from cavity and reserved
* 1 ½ cups (3 sticks) unsalted butter, melted, plus 4 tablespoons unsalted butter, room temperature
* 1 750-ml bottle dry white wine
* 2 teaspoons salt
* 2 teaspoons freshly ground black pepper
* Classic Stuffing
* 1 cup dry red or white wine, for gravy (optional)

Procedure:

1. Rinse turkey with cool water, and dry with paper towels. Let stand for 2 hours at room temperature.
2. Place rack on lowest level in oven. Heat oven to 450 degrees. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square. Immerse cheesecloth in the butter and wine; let soak.
3. Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle ½ teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 ½ teaspoons salt and pepper.
4. Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees. and continue to cook for 2 ½ more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
5. After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes.
6. After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees.(stuffing should be between 140 degrees.and 160 degrees. and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
7. When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 ½ cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.
Serves 12 to 14

Rainforest Cafe Caribo Coconut Chicken

31 Aug

Rainforest Cafe Caribo Coconut Chicken

Ingredients:

1 ½ pound Chicken Breast (boneless,skinless, 1/3″ – ½” thick)
2 teaspoons Salt
2 teaspoons Sugar
2 cups Flaked Coconut
1 cup Corn Starch
¼ cup Flour
2 Eggs (beaten)
¼ cup Water
Deep fryer or deep skillet
Vegetable Oil (for deep frying)
Honey Mustard Dressing

Procedure:

Trim chicken breast so the pieces will measure 4″ long and about 2 ½” wide. Sprinkles sugar and salt over chicken breast and place in a zip lock bag and marinate in refrigerator for 4 hours. When chicken breast are ready to be prepared, rinse lightly and drain.

Place coconut,corn starch, and flour in a bowl and mix well. In separate bowl place beaten eggs and add water, blend well. Have oil hot and ready to fry chicken breast. Dip chicken breast in egg wash and then place chicken breast in coconut mixture, coated well. Carefully place chicken in hot oil and cook until lightly golden. Remove and place on a paper towel.

Roast Duckling with Orange Molasses Sauce

31 Aug

Roast Duckling with Orange Molasses Sauce

Ingredients:

* 1 duckling, about 5 pounds
* 1 lemon, quartered
* 1 large orange, thinly sliced
* 4 slices pineapple, cut in half
* 1 cup orange juice
* ¼ cup molasses
* 1/3 cup sugar
* ½ teaspoon ground ginger
* 1 tablespoon cornstarch
* 2 tablespoons water

Procedure:

Salt cavity and body of the duckling and add lemon quarters to cavity. Prepare bird for roasting; place in a shallow pan and prick all over with a fork. Roast at 325° for about 2 hours, or until crispy and browned.

Pour off drippings. Arrange orange slices and pineapple slices around duck. Combine orange juice, molasses, sugar, and ginger in a saucepan. Bring to a boil and pour over the fruit. Brush duck with some of the sauce. Return to oven set at 350° and roast 25 minutes longer, basting several times. Serve garnished with the fruit slices.

Skim fat from sauce in roasting pan. Combine cornstarch and water; stir until smooth. Stir into the hot sauce and cook over medium heat until thickened.
This roast duckling serves 4.

Roast Duck with Cherry – Port Sauce

31 Aug

Roast Duck with Cherry – Port Sauce

Ingredients:

5 lb. Duck
1 orange, quartered
Salt & pepper
½ c. currant jelly, melted
½ tsp. lemon juice
1 tbsp. honey
1 can pitted black cherries
¾ c. port wine
1 tsp. lemon juice
1 tbsp. cornstarch
2 tbsp. butter

Procedure:

ROAST DUCK WITH CHERRY – PORT SAUCE

5 lb. Duck
1 orange, quartered
Salt & pepper
½ c. currant jelly, melted
½ tsp. lemon juice
1 tbsp. honey

CHERRY SAUCE:

1 can pitted black cherries
¾ c. port wine
1 tsp. lemon juice
1 tbsp. cornstarch
2 tbsp. butter

Wash duck, pat dry, sprinkle with salt and pepper insert orange quarters in cavity. Put duck on rack in shallow roasting pan. Put in oven, piercing several times while roasting. One half hour before duck is done, raise temperature to 350 degrees and brush with currant jelly mixture.

Hollie’s Turkey Gobbler Sandwiches

31 Aug

Hollie’s Turkey Gobbler Sandwiches

Ingredients:

bread slices
left over turkey
cranberry sauce
cream cheese
salt
pepper

Procedure:

spread cream cheese on bread slices, lay turkey pieces on bread, sprinkle with salt and pepper add cranberry sauce. Top with a slice of bread. cut in half.

Eat! =)

Hollie’s Homemade Turkey soup

31 Aug

Hollie’s Homemade Turkey soup

Ingredients:

left over turkey
3 celery sticks
¼ cup diced onions or more
1 canned drained green beans
2 sliced carrot sticks
basil
oregano
salt
pepper
egg noodles

Procedure:

Boil left over turkey in water slowly for a few hours… in a big pot.
add vegetables and seasonings to taste… slowly boil for awhile until tender… add egg noodles boil until done.