All-American Chicken-Zucchini Casserole

Here is another recipe from Cuisine at Home.  It also is in the Cuisine At Home Issue 79/February 2010 on page 23.

Let me start by saying, my husband and I liked it.  Two of our three children tolerated it, and the third disliked the texture, but she ate it after I dangled the proverbial carrot (I mean dessert).  I also have a dog.  He is a German Shepherd who weighs in at 100 lbs and whose only purpose in life is to lay on the carpet and expect to get belly rubs all day and coat every inch of the house with dog hair, but he comes into this story a little later... ah well, why not now.  As you know German Shepherds are covered in fur.   A LOT OF FUR that then ends up on the floor and the largest clump is the dog.  I lovingly call him the German Shedder!  Yes, SHEDDER... my son who is now a very active 6 was having a good day.  He was all energetic after dinner.. I still had the casserole sitting on the table waiting to cool and then be put away because there was plenty left over for another meal, since two of my kids tolerated it and one disliked it... well my son was in Winter Break mode, which means -- wear the same pair of socks until they are able to stand up on their own, even though Mom does plenty of laundry.. well, he was swinging it around and around.. throwing it in the air and then catching it... and yes, his aim and exuberance got a little in the way... the sock ceremoniously flew high in the air...and you guessed it: landed splat right in the middle of the left over casserole... his sock, covered in dog hair, and disgusting dirt.. in the left overs.. so I don't think we will have it again... at least not that one.. some friends suggested I skim off the top... but no, I don't think I want the health inspectors knocking down my door... plus the best part of this dish is on top.

I skinned and de-boned the chicken thighs myself.  And for the future, I will be using ready to go chicken breast halves next time.. if there is a next time.  Maybe when my daughter is at Winter Camp...

Here is the recipe:
All-American Chicken-Zucchini Casserole
Serves 8
Total time: 1 hour and 15 minutes (though it took longer for me because I struggled so with the stupid de-boning and then I could not locate some items so I had to drag a chair and climb on it to look deeper into my cabinet to find a few things..and the phone rang and it was my mom.. and we had dinner at 7! which is late for us... but my son learned to ride his bike without training wheels under the watchful care of his father.. good stuff...oh and we finished the experiments for two science projects that will be due soon that day... entertaining I must say... but that is not part of the recipe so let me get back to that.. as I was saying:

All-American Chicken Zucchini Casserole- Cuisine at Home

Serves 8
Total time: 1 hour and 15 minutes

For the Zucchini Mixture:
1 1/4 cups low-sodium chicken broth
2/3 cup dry basmati rice
8 cups chopped zucchini (2 1/2 lbs)
1 cup diced onion
1/2 cup water
2 cloves garlic, minced

For the Cheddar Mixture:
3 large eggs, beaten
1 1/4 cups shredded sharp Cheddar Cheese (5 oz)
3/4 cup sour cream
1/2 cup milk
1/2 cup shredded Parmesan cheese, divided use
1/2 cup fresh bread crumbs, divided use
1 tsp. dried italian seasoning
1 tsp. kosher salt
1 tsp. Tabasco sauce
1/4 tsp ground black pepper
1 Tbsp extra virgin olive oil
8 boneless, skinless chicken thighs (only if they come that way!)
Kosher salt and black pepper

Preheat oven to 350 F coat a 9x13x2 baking dish with non-stick spray.

Bring broth to a boil in a small saucepan over hight heat.  Add rice, cover, and reduce heat to low; simmer until liquid is absorbed; 20 minutes

Combine zucchini, onion, water, and garlic in a large saucepan; cook, stirring occasionally over medium heat until zucchini is tender, about 20 minutes.  Drain and lightly mash zucchini mixture.

Stir together eggs, cheddar, sour cream, milk, 1/4 cup Parmesan, 1/4 cup bread crumbs, Italian seasoning, 1 tsp salt, Tabasco, and 1/4 tsp. pepper in a large bowl.

Add the cooked rice along with the zucchini mixture to the cheddar mixture in the bowl.  Spoon the combined mixture into the prepared baking dish.

Heat oil in a large skillet over medium-high heat.  Season chicken with salt and pepper.  Saute until golden brown, 3-5 minutes on each side.

Arrange chicken on rice mixture in the baking dish.  combine the remaining 1/4 cup Parmesan cheese, and remaining 1/4 cup bread crumb; sprinkle over the chicken and rice in the baking dish.

Bake chicken and rice until bubbly, about 30 minutes. Chicken is done when it reaches 165 F when tested with an instant read thermometer.

Source:  Cuisine At Home Issue 79/February 2010 on page 23

Lemon Chicken II

One of the best sites for new recipes in my opinion is http://allrecipes.com. Today I made a wonderful Lemon Chicken Recipe (Lemon Chicken II on the site: http://allrecipes.com/Recipe/Lemon-Chicken-II/Detail.aspx)  I followed the recipe exactly and it turned out wonderfully!  My entire family loved it.

I did use peanut oil to fry the chicken because I had it on hand and it can go to a high temperature without burning.

Here is the recipe:

Lemon Chicken II
INGREDIENTS:
3 pounds skinless, boneless chicken breast meat
1 tablespoon dry sherry
1 tablespoon soy sauce
1/2 teaspoon salt

For the Breading:
2 eggs
2 cups vegetable oil
1/4 cup cornstarch
1/2 teaspoon baking powder
For the Sauce:
1/3 cup white sugar
1 tablespoon cornstarch
1 cup chicken broth
1 tablespoon lemon juice
1 teaspoon salt
1 lemon, sliced
2 tablespoons vegetable oil

DIRECTIONS:

In a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.

In a small bowl, beat together the eggs, 1/4 cup cornstarch and baking powder to form a batter. In a wok, heat 2 cups oil to 350 degrees F (175 degrees C). Coat chicken with batter and fry in wok until browned. Cut into bite size pieces and set aside.

In a medium bowl combine the sugar, 1 tablespoon cornstarch, broth, lemon juice and 1 teaspoon salt. Mix together and add lemon slices. Heat 2 tablespoons oil in wok and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear. Pour sauce over chicken and serve.
http://allrecipes.com/Recipe/Lemon-Chicken-II/Detail.aspx

Chicken Cheese Quesadillas

Chicken Cheese Quesadillas are a great and quick easy meal for the family.







Start with one pound of chicken breast halves
I used 2 average sized chicken breasts and then chopped them into 1/4-1/8 inch pieces. This allows them to cook quickly.







Mince two cloves of garlic and add to chopped chicken.









Chop a red onion. You will need about 1/2 cup chopped red onion. Add to chicken and garlic.









Open a 4 ounce can of green chilies. Drain any excess liquid and add to chicken.








Coat a non stick pan with a product like Pam. Heat over medium high heat.




Add the chicken, onion, garlic and chilies to the pan and cook over medium high heat.









Cook until the chicken is no longer pink and the juices are running clear.





Open a package of Flour Tortillas (I used a package of 10).









Place four tortillas on a broiling pan and spread some chicken mixture over the tortillas (about 1/2 cup mixture per tortilla)
If you have a pan that will fit 5 Tortillas that is great. I could only fit 4.





Open a package of Mexican cheese blend cheese










Top each tortilla with about 1/2 cup of cheese.
Place a second tortilla over filling.






Place under a broiler (high heat) about 2 inches from broiler. Watch carefully until they begin to brown. Carefully flip the tortillas and broil on other side (about 1 1/2 minute each side)






Cut the tortillas into four wedges each. Repeat with remaining tortillas.






Cut a ripe avocado into small pieces. Add about 1/2 cup of your favorite salsa to the dish and combine.








Serve the quesadilla wedges with the salsamole on the side. Enjoy.






Chicken Cheese Quesadillas
Serves 6-8
Cooking spray
1/2 cup red onion, chopped
2 cloves garlic, minced
1 lb chicken breast halves, chopped
1 (4 oz.) can green Chiles, chopped
10 Flour Tortillas (6 inch size)
2 1/2 cups shredded Mexican cheese blend
1/4 cup Green onions, chopped (optional) I did not use them in this recipe

Heat a large non-stick skillet, coated with cooking pray over medium high heat. Add onions, garlic, chopped chicken, and canned chiles. Cook for 6 minutes or until cooked through.

Place 4 tortillas on broiling pan. Spread the chicken mixture over top. Sprinkle with cheese and chopped green onions if desired. Place second tortilla on top. Broil over high heat for 1 1/2 minutes each side, turning the tortilla over to brown the second side.

Prepare remaining tortilla in same way as above and cut into quarters with a pizza cutter and arrange on a platter. Serve with Salsamole. (recipe follows:)

Salsamole:
1 avocado, cut into small pieces
1/2 cup salsa (your favorite brand)
Combine the salsa and avocado and serve with quesadillas.

Turkey Cranberry Wreath

'Tis the Season...
Living in southern California, where it rarely snows, you might wonder how it can be Festive at Christmas time.. Well, I loved these decorated Palm Trees at Legoland in San Diego, CA.

For me, Thanksgiving and Christmas go hand in hand with Turkey... Here is a recipe I have used several years now:
Turkey Cranberry Wreath
This is certainly my favorite way to use up left over turkey. The kids always eat it up with gusto too. It is a beautiful dish and you forget you are using leftovers! How great is that?


I found this recipe in one of the Pampered Chef Recipe Booklets. I don't remember what year, but it is truly a winner. Thank you Pampered Chef.


Turkey Cranberry Wreath
Serves 6-8

2 tubes Crescent Rolls -- Pillsbury 8 oz rolls ( don't get the over-sized ones)
1/2 cup Mayonnaise
2 Tablespoons Dijon Mustard
1/2 teaspoons Pepper -- coarsely ground
2 cups Turkey -- cooked, chopped coarsely
1/2 cup Celery -- chopped
3 Tablespoons fresh Parsley, snipped
1/2 cup Craisins
4 ounces Swiss Cheese, cut into small pieces ( I buy the pre-sliced to make it easier)
1/4 cup Pecans -- chopped (originally Walnuts)
1 Egg -- separated

Instructions

Preheat oven to 375° F. Unroll crescent dough, separate into 16 triangles. With wide ends of triangles toward the center arrange 8 triangles in a circle on a large round Pizza stone. Corners of wide edges will touch and points will extend 1 inch beyond edge of baking stone. Match wide end of each remaining triangle to wide end of each outer triangle; seal seams; (points will overlap in the center – do not seal there)
Mix mayonnaise, mustard, black pepper, chopped turkey, celery, parsley, cranberries,and cheese together. Combine well. Scoop filling and place over seams of dough, forming a circle. Sprinkle with chopped nuts over filling.
Beginning in center, lift one dough triangle across the mixture. Continue alternating with outer and inner strips, slightly overlapping to form a wreath. Tuck last end under the first.
Whisk egg white and brush over dough with a pastry brush. Bake for 25-30 minutes or until golden brown. Slice into 10 portions.

Basil Cream Chicken

Basil Cream Chicken is one of our families favorite recipes. I enjoy making it and everyone, especially my husband enjoys it. It is fairly easy to make too which is nice.






The recipe for this delightful dish is:

Basil Cream Chicken
Serves 6

1/4 cup milk
2 eggs beaten
1/2 cup seasoned bread crumbs ( I like Progresso Italian)
4 chicken breast halves, cut into smaller pieces to ensure it is cooked through)
3 Tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream (not whipped)
1/4 cup chopped roasted peppers (from jar is great)
1/2- 3/4 cup parmesan cheese, grated (plus extra to serve)
1/4 cup fresh basil, chopped
1/8 teaspoon pepper

Beat eggs and milk together in a bowl. Put seasoned bread crumbs in another bowl.
Dip the chicken pieces first in the egg mixture and then coat in bread crumbs.




Breaded chicken




Melt butter in a large stainless steel saucepan





Melted Butter





Fry the chicken pieces until golden brown turning once over medium high heat, until juices run clear.






Transfer the chicken to a glass dish and keep them warm (I usually have the oven temperature at 275F until the rest of the meal is finished.







Add chicken broth and loosen browned bits from the pan with a whisk.








Add your heavy cream and bring to a boil. Boil for one minute.











Add parmesan cheese






and chopped basil and roasted peppers









Heat just until heated through and season with black pepper.








Transfer the warm chicken breast halves to a platter







Ladle sauce over the chicken.






I serve this with cooked pasta and serve extra basil cream sauce for the pasta and top with additional parmesan cheese. Add a green salad and you have a meal. Add garlic bread and you have a feast!

Enjoy. This really is one of our top favorites. I found this recipe in one of the Taste of Home Magazines, but have made small changes over time to make it mine!

Claim Jumper Restaurant

I don't know if you are fortunate enough to be near a Claim Jumper Restaurant or not, I love them.

I found a recipe posted by a chef of Claim Jumper for "Whiskey Chicken" This is chicken breast stuffed with an apple bread stuffing and then served with the most delightful whiskey sauce. I must add a word of caution here: The SAUCE is REALLY REALLY good!
I wish I had doubled the recipe to serve on the side.

A note of humor: When my eldest daughter was 5 or 6 months old I had an Aunt visit us. We went to Claim Jumper and I ordered Whiskey Chicken for the very first time -- as all infants can do: they suddenly are hungry when Mom sits down at a table to eat.. and she started to cry. The food had just arrived. My aunt dipped her finger in the whiskey sauce and let my daughter taste it... she was quiet.. I managed to take a couple of bites before she started crying again. Again my aunt dipped her finger in the yummy substance -- we got through the meal. It will be a fond memory.

As I made the Whiskey Chicken from the comfort of my own kitchen, I realized how labor intensive it was... I will enjoy it in the restaurant.. but I will certainly make the sauce again to serve with chicken and stuffing...

My daughter liked it this time too! Hmmm I wonder...

Here is the recipe and source:


CLAIM JUMPER WHISKEY CHICKEN
Source: Chef John Casey, Claim Jumper Restaurant, Phoenix, Arizona
Serves 4 large servings

STUFFING:
3/4 stick butter
1/2 cup celery, diced
1/2 cup onion, diced
2 cups chicken stock, divided use
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon granulated garlic
1/4 teaspoon plus 1 pinch white pepper, divided use
10 ounces sourdough croutons
1 1/2 Granny Smith apples, diced, divided use
1 tablespoon freshly-chopped parsley
1 teaspoon dried tarragon
CHICKEN:
4 double chicken breasts, skin-on
WHISKEY SAUCE:
1 cup apple juice
1/4 cup brandy
1/4 cup whiskey
4 tablespoons granulated sugar
1 pinch fresh tarragon leaves
1 pinch ground nutmeg
1 Tbsp. cornstarch and a little water (if needed)

PREPARE STUFFING:
Melt butter in a saucepan. Saute celery and onion until translucent.

In a separate pot, place 1 1/2 cups chicken stock, basil, thyme, garlic, and 1/4 tsp. white pepper; simmer 15 minutes.

Pour chicken stock mixture over the onions and celery; simmer 15 minutes.

In a large mixing bowl, combine croutons, 1 whole diced apple, parsley, and dried tarragon; add to stock mixture. Mix well. Spread mixture on a cookie sheet to cool.

PREPARE AND BAKE CHICKEN:
Preheat oven to 350 degrees F.

Place chicken breasts skin side down on a cutting board; flatten and score thick spots. Place a 3-inch ball of stuffing on the chicken breasts; roll the ends over the ball to cover it completely. Place each rolled up chicken breast on a cooling rack placed over a baking sheet. Pour a little water in the baking sheet.

Bake chicken in a preheated oven for 18 to 20 minutes or until the chicken's internal temperature reaches 165 degrees F.

MAKE WHISKEY SAUCE:
In a saucepan, combine the remaining 1/2 diced apple, remaining 1/2 cup chicken stock, apple juice, brandy, whiskey, sugar, fresh tarragon, allspice, nutmeg and remaining 1 pinch white pepper; simmer 20 minutes. If needed, thicken with a slurry of 1 Tbsp. cornstarch and a little water.

TO SERVE:
Serve chicken over a bed of stuffing. Drizzle sauce over chicken before serving.

NOTES from BECKY:
Double the recipe for the sauce.. it really is that good and nice to have extra for on the side. I think I would go with a boxed stuffing mix (like Mrs Cubbinson's herb stuffing) next time I make it -- and I would not mess with getting chicken breasts with skin on -- just use boneless skinless. It works just as well.