Butterflied chicken

I can't believe I haven't tried this before but after seeing it on The Food Network a few times, I decided to bake butterflied chicken last night instead of roasting a whole chicken as usual.

I like a crispy skin on chicken and this way of baking gives the entire chicken a nice crispness as well as cutting the baking time to one hour.

I just cut the backbone from the chicken, using kitchen shears and pressed it down as flat as I could get it.  (As you can see, mine is not even or really flat but it worked.)  You just have to be careful since the scissors get slippery and I can just imagine what it would do to my chef's knife.

I spread butter on the skin and then drizzled oil on top, sprinkled sea salt and lemon pepper on the entire chicken (I use Mrs. Dash lemon pepper on fish and chicken a lot).

I popped it into a preheated 400 degree oven for 25 minutes, then reduced the oven to 325 for another 35 minutes.  It turned out nice and juicy but the next time I'll only reduce the temp to 375 for an even crispier skin.

The small amount of prep time gives a lovely chicken!  Next time I'll bake it in the larger roasting pan with quartered potatoes and carrots and perhaps place it on a "bed" of sliced onions and/or lemons.  I think I can see rosemary and thyme in the future, too...

I had no desire to work with raw chicken and a camera at the same time.  However, if you but Google butterflied chicken... you will find lots of videos available.

Whole chickens go on sale really cheap and this makes it a quite uptown... even if your chicken turns out lopsided like mine.  :-)

Oriental chicken spareribs

I found this recipe in a Taste of Home magazine.  It has been tweaked just a bit (as indicated in recipe).

I served this with orzo but it would be great with rice or noodles, too.  Made for excellent leftovers (I mixed the leftover orzo with the main dish and stored them together in frig).

Oriental Chicken Spareribs

• 3 pounds bone-in chicken thighs (about 8) (I used deboned thighs as that is what I had in freezer)
• 2 tablespoons canola oil
• 1 cup water
• 2/3 cup packed brown sugar
• 2/3 cup soy sauce (I used 1/2)
• 1/2 cup apple juice (I used 2/3 cup orange juice instead)
• 1/4 cup ketchup
• 2 tablespoons cider vinegar
• 2 garlic cloves, minced
• 1 teaspoon crushed red pepper flakes (I used 1/2 t. but will use 1 t. next time)
• 1/2 teaspoon ground ginger
• 2 tablespoons cornstarch (I used flour)
• 2 tablespoons cold water (more if using flour)

In dutch oven or large skillet with lid, brown chicken over medium heat in oil (in batches if necessary) on both sides, drain.

In large bowl, combine water, brown sugar, soy sauce, juice, ketchup, vinegar, garlic, pepper flakes, and ginger.  Pour over browned chicken.  Bring to a boil.  Reduce heat; cover and simmer for 20-25 minutes.

Remove chicken, combine cornstarch or flour and water, add to cooking juices and stir until thickened.  Add chicken back to pan to combine with sauce or just pour the sauce over the chicken on a platter.

This sauce recipe would be great with other meats, too!

* Since I used deboned chicken thighs, I slightly shredded the meat and added it back to the sauce.  You could do the same with bone in chicken thighs, too.  It would easily serve 8 instead of the original 4 people the recipe indicated.

Chicken and Dressing Casserole

I made this for a family get together and everyone asked for the recipe. It's SO easy and good for pot lucks. I make it most of the year with chicken but you can also use leftover turkey on Thanksgiving.

Chicken (or Turkey) and Dressing Casserole

5 Cups Chicken or Turkey, cooked and cubed or shredded
(three deboned chicken breast work fine)
6 Slices bread, torn or cubed (either white or a light wheat bread)
1 Can Cream of Mushroom soup (no water added)
1 Can Chicken Noodle soup (no water added)
1 Stick butter, melted
1 Egg, beaten
Poultry seasoning to taste

Combine all ingredients. Pour into 9 x 13 dish. Bake at 350 degrees for 40 minutes.

Can be baked and reheated later.

Baked Chicken & Stuffing

As soon as I saw this recipe in a small recipe booklet (purchased for $2.99 at a restaurant from Lancaster County, I think it was in Bird-In-Hand), I knew I'd love it. It has all the flavors I like... almost like Thanksgiving without turkey and sage. :)

I made it almost as the recipe directed but "tweaked" it as I didn't need quite as much meat. Christopher and I both loved it but hubby doesn't care for dressing, even at Thanksgiving so he tolerated it. I might try different herbs & spices some day.

Plain & Fancy Restaurant's
Baked Chicken & Stuffing

Ingredients:

4 cups diced, cooked chicken
(I used three rather large, cooked chicken breasts, which was two cups)

1 cup margarine (butter here)
(I used one stick of butter to begin with and then melted 1/2 a stick and poured it over everything after one hour of baking)

1 Cup onion, diced
1 cup celery, diced
4 eggs, beaten
1 1/2 cups milk

20 slices white bread, cubed (I just tore it into pieces)
2 tsp. salt
1/2 tsp. pepper (always more pepper here)

1 cup chicken broth (a little more reserved if needed)

Melt butter in sauce pan with onion and celery, saute. Do not brown.

Combine milk, eggs, onions, celery and bread cubes in large bowl and mix until moistened. (I knew I was going to make this so I purchased a bag of white bread at the surplus bread store.)

In greased roasting pan (I used a 9 x 13 dish), place half of filling, then the chicken, and then the rest of the filling. When finished layering, pour broth on top.

Place in a preheated 325 degrees oven and bake for 1 1/2 hours. Add a little more broth if needed while baking. I checked it after one hour, added a little melted butter for additional flavoring (but you could probably get by without that, cutting your butter consumption in half). I baked it another twenty minutes or so. Baking it in a 9 x 13 dish shortens the baking time a bit.

When finished, remove from oven and serve hot with chicken gravy (obviously only if you have made chicken gravy).

The booklet said the Amish call this "Roast" and it is often served at weddings and other large gatherings.

Reuben Chicken

Another of my sister's favorite recipes.

Reuben Chicken

4 deboned chicken breasts
1 16 oz. can sauerkraut, drained well
4 slices Swiss cheese
1 1/2 cups Thousand Island Dressing

Place deboned chicken breasts in shallow baking dish. On each breast put sauerkraut first, then Swiss cheese, cover well with dressing.

Bake uncovered, in a 325 degree oven for 1 hour or until done (I'd check at 45 min.).

Makes 4 servings...can easily be doubled.

Jean's Sweet "N" Sour Chicken (Easy)

This is a favorite of my oldest sister.

Sweet "N" Sour Chicken

1 cut up chicken (raw)
1/2 cup Russian dressing (red)
1/2 envelope onion soup mix (dry)
3/4 cup pineapple-apricot jam or preserves; (or can use peach preserves)
1 tsp. dry mustard

Mix all ingredients except chicken. Place chicken in shallow baking pan and pour mixture over, covering chicken well. Bake uncovered at 350 degrees for 1 hour or until chicken is tender.

Joan's Chicken Tetrazzini

It may sound strange but when my sister, Joan (pronounced Jo-Anne), was on her death bed, I looked up suddenly at my other two sisters and panicked. Did anyone get her tetrazzini recipe? Sigh...really.

However, my sisters understood exactly why I would panic for Joan was famous for this particular recipe. (She had been ill for many, many years so her passing was a blessing for her, as hard as it was for the rest of us.)

Yes...my oldest sister had made certain Joan gave it to her. This is the way it was given so I hope you can figure it out. It is fattening, rich, decadent...and delicious.

Joan's Chicken Tetrazzini

Remove giblets and "boil" 2 whole fryers. Add salt, cool and debone. Save stock.

Cut and saute the following in stick of oleo (butter or margarine for those with no Southern relatives):

2 sticks celery, 1 large onion, and 1 green bell pepper.

Boil 8 ounce pkg. thin spaghetti in chicken broth.

Make white sauce: 1 pint milk, 1 stick oleo, 1/2 cup flour.

Add to white sauce: 1 lb. Velveeta cheese, 1 can Cream of Chicken soup.

Mix all ingredients and divide into lightly greased baking dish. (Joan put it at least three smallish casserole dishes.)

Crumble one box Keebler's Ched's* crackers. Mix with one stick melted oleo. Spread over top of casserole.

Bake at 350 degrees until bubbly for 35-45 minutes. Can be frozen and baked later.

This makes a lot!

*I use Ritz Crackers instead but it does make it taste slightly different.

There you have it, a family treasure. I don't hold myself responsible for any weight gain or other health issues. :)

Chicken Spaghetti

I made this especially for my son tonight since I had just enough Velveeta left over from the dip I made for he and his friends. It is not the healthiest dish in my recipe box but it is one of his favorites.

2 - 4 chicken breasts, boned, cooked, and cubed
(Can also use leftovers from a whole, cooked chicken)

1 medium onion, chopped
1 can Cream of Mushroom
1 can Cream of Celery
1 lb. Velveeta cheese, cubed
1 cup chicken broth

8 oz. Spaghetti or linguine, cooked*

In large saucepan or a deep skillet, saute onion. Add soups, cheese, and chicken broth, stirring until cheese is melted. Combine with chicken and spaghetti (or linguine).

Place in a greased 9 x 13 dish. Bake 30 minutes at 350 (or about 40 minutes at 325)
Let cool a little before serving.

*I've also made these with cooked noodles when they were all I had.

Slow cooked chicken sandwich

I made this today, trying to think of something I could slow cook while taking a Benedryl induced nap. It worked great and I will add this to my monthly menus.

1 package deboned chicken thighs
1 can Cream of Chicken soup (or similar homemade cream sauce)
1/2 soup can of water
Mrs. Dash to taste
Pinch or two of salt

If I were serving this over potatoes or noodles, I'd add sliced mushrooms.

Place deboned chicken thighs baking dish, with a cover (or 9 x 11 dish and cover with foil).

Pour soup and water on top of chicken and add seasonings. No need to stir before baking.

Cover and slow bake at 300 degrees for 1 1/2 to 2 hours.

Serve in sandwiches.

This would also be good with a little sour cream added at the end and served over biscuits, mashed potatoes or noodles.

Recipe easily doubled and I expect it would work perfectly in a slow cooker.

Chicken Special

This recipe was originally posted on my main blog. It is from Gladys Taber's book called Still Meadow Cookbook.

Chicken Special

4 split chicken breasts
(I’m sure this would work with deboned chicken breasts, reducing cooking time)
butter
1 pkg. cream of leek soup
1 1/2 cups of milk or half and half (may need more later)
1 can mushrooms (optional)

Brown chicken in butter just until golden. In a saucepan, combine soup and milk, just until boiling, stir constantly. Pour over chicken.

Simmer 30 minutes

Add the mushrooms, liquid and all. If not using mushrooms, you may need to add another 1/2 cup milk or half and half. Simmer another 15 minutes.

She said the chicken should be "butter tender".

Sunday Dinner -- Casseroles

Both of these casserole recipes are family favorites from my mother-in-law.  The Holiday Spaghetti gets its' name from the red (tomatoes) and green (green peppers) colors.

 The Holiday Spaghetti, just before popping in the oven to melt additional cheese

Holiday Spaghetti

Preheat oven to 350 degrees

1 medium onion, chopped
1 green pepper, chopped
1 C. mushroom slices (fresh or use 1 can sliced mushrooms)
1 lb. ground beef
1 t. salt
1 t. sugar
3 1/2 C. tomatoes (large can, I like diced or stewed Italian style)
8 oz. spaghetti -- boiled, drained (whole wheat holds up well here)
1 or 2 C. grated cheese

Brown the ground beef and drain. Add onions, green peppers and mushrooms. Add tomatoes, salt, sugar and spaghetti. I fold in one cup of grated cheddar cheese at this time and then sprinkle some more cheese on top of the hot casserole before serving. My mother-in-law only sprinkled one cup of cheese on top of the casserole before baking. Either way, it's good.

Bake at 350 degrees for 30 minutes. Serve hot.

Stella's Chicken Casserole

Preheat oven to 350 degrees

1 Pkg. Uncle Ben's original long grain & wild rice
Small amount of regular white rice (optional)
1 envelope onion soup
1 can each: Cream of Chicken, Cream of Celery, Cream of Mushroom soup
3/4 can water (soup can)
1/4 C. melted butter
Chicken pieces (either a cut up fryer or all chicken breasts on the bone)

Add enough white rice to Uncle Ben's mix to make one cup (if necessary). I have used only the Uncle Ben's if I didn't have extra rice. I have also used only two soups although I think it is better with the three soups.

Mix first six ingredients and pour into greased 9 x 13 dish. Place chicken on top. Sprinkle chicken with salt/pepper. Pour melted butter over chicken. Cover with foil. Bake one hour. Take foil off, bake until chicken is browned (15 - 30 min).

This is not a diet dish! However, it's a great dish to serve company or to serve on Sunday Dinner.