Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts

Teriyaki Chicken Burger

Author: The Caldwells // Category:
Teriyaki Marinade
1 3/4 cups water
1 cup soy sauce
1 cup light brown sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

4 5-ounce skinless chicken breast fillets
4 canned pineapple slices
8 slices Swiss cheese
4 hamburger buns
4 teaspoons mayonnaise
4 tomato slices
1/2 cup shredded iceburg lettuce

1- Make teriyaki marinade by combining all the ingredients in a small saucepan over medium/high heat. Bring mixture to a boil then reduce heat and simmer for 10 minutes or until sauce thickens. Cover and chill marinade in the refrigerator for at least 30 minutes.
2- Cover the chicken breast fillet with plastic wrap and pound on it with a kitchen mallet so that it is about 1/2 inch thick. The fillet should be a little larger than the diameter of your sesame seed bun. Pour a little of the teriyaki glaze into a plastic container with a lid, then drop the chicken in. Add enough teriyaki glaze to cover the chicken, but make sure you have some to marinate the pineapple slices. Seal up the container and pop it into the fridge for at least 4 hours, but not more than 10 hours. Put the pineapple slices into another container and chill it in the refrigerator for the same time as the chicken.
3- When you are ready to make your sandwich, preheat the barbecue to medium heat.
4- Start grilling the chicken breast first. Cook the chicken for 4-6 minutes per side or until it's done. When you flip the chicken add the pineapple slices to the grill. The pineapple will take less time to cook- about 3-4 minutes. You'll know the pineapple slices are done when they have some nice grill marks on each side. Be careful not to burn the chicken or the pineapple. The teriyaki contains sugar, which may char if grilled to long. About 1 minute before the chicken is done place 2 slices of Swiss cheese on top of the fillet to melt.
5- As the chicken is grilling toast the face of the top and bottom of the bun.
6- Build your sandwich by first spreading mayo on the top and bottom of the bun.
7- Stack the chicken breast on the bottom bun.
8- Arrange the tomato slices on the top chicken.
9- Stack the grilled pineapple on top of the tomato slices.
10- Add shredded lettuce on next, then finish the sandwich off with the top bun.
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Chicken Scampi

Author: The Caldwells // Category:
Scampi Sauce
3 Tablespoons butter
2 Tablespoons minced white onion
1/4 cup minced garlic (8-12 cloves)
1 1/2 cups Chablis wine (I substituted white cooking wine)
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper
2 teaspoons minced fresh parsley
1 cup heavy cream

5-6 quarts water
16 ounces angel hair pasta
4 Tablespoons olive oil
12 chicken tenderloins
1/2 cup all purpose flour
1 green bell pepper, cut into bite-size strips
1 red bell pepper, cut into bite-size strips
1 yellow bell pepper, cut into bite-size strips
1 chopped red onion
2 teaspoons minced fresh parsley

1- Make scampi sauce by melting butter in a preheated pan over medium/low heat. Add 2 tablespoons minced white onion and saute for 2-4 minutes or until the onion begins to brown. if the butter begins to burn, turn down the heat. When the onion is beginning to brown, add the minced garlic and saute for another 30 seconds. Don't let the garlic burn. After about 30 seconds add the wine, salt, Italian seasoning, red pepper flakes, and black pepper, and bring mixture to a simmer. Simmer for approximately 15-18 min. or until the sauce has reduced by half. Add parsley and heavy cream and simmer uncovered for about 10 min. Do not let mixture reach a boil.
2- Bring 4 quarts of water to a boil in a large pot. Add the angel hair pasta and cook for about 4 minutes or until pasta is al dente, or mostly tender with a slight toughness. Drain the pasta in a colander or sieve when done, then hit it with some cold water to prevent sticking and to keep it from cooking further.
3- Preheat the oil in 2 large skillets over medium heat. Lightly salt and pepper the chicken tenderloins, then coat each one in the flour that has been measured into a large bowl. Arrange all of the coated tenderloins on a plate before sauteing 6 tenderloins in each pan. Cook the tenderloins for 3-5 minutes on one side or until golden brown.
4- When the chicken is brown on one side, slip each of the pieces, and move them to the side of the pans, then add an even amount of the sliced peppers and chopped red onion to the center of each skillet. Continue cooking the chicken and vegetables for 4-6 minutes or until the chicken is browned and the veggies are beginning to brown on the edges.
5- Divide the scampi sauce in half and pour it over the chicken and other ingredients in each pan. Add 2 portions of pasta to each pan, then toss everything a bit and continue to cook for a couple minutes or until the pasta is heated through. Prepare each dish by serving equal amounts of pasta onto each of four plates. Use a spoon or tongs to add the peppers and onion on top of each pile of pasta. Arrange three chicken tenderloins onto the center of the pasta.
6- Sprinkle each plate with about 1/2 teaspoon of fresh parsley and serve it up with freshly grated Parmesan cheese if desired.

Makes 4 servings
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Chili's Chicken Crispers

Author: The Caldwells // Category: ,
Honey Mustard Dressing
2/3 cup mayonnaise
1/4 cup honey
2 tablespoons Dijon Mustard
pinch paprika
pinch salt

Batter
1 egg, beaten
1/4 cup whole milk
3/4 cup chicken broth
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup self-rising flour

6-10 cups shortening or vegetable oil (amount required by fryer)
10 chicken tenderloins
1/2 cup flour

1-Make honey mustard sauce by combining ingredients in a small bowl. Cover and chill until needed.
2- Heat shortening or oil in fryer to 350 degrees.
3- Combine beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk for about 30 seconds to dissolve salt. Whisk in 1 cup self-rising flour. Let batter sit for 5 minutes.
4- When you are ready to fry the chicken, coat each piece with dry flour (1/2 cup in a medium bowl), then dunk the chicken into the batter. Let a little batter drip off the chicken and lower it into the hot oil and fry for 7-9 minutes or until it's golden brown. Depending on the size of your fryer, you should be able to fry 3-4 tenderloins at a time. Drain fried chicken strips on a rack or paper towels for a minute or so, and serve with honey mustard dressing on the side for dipping.

Serves 3
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TURKEY

Author: The Caldwells // Category:
Yummy, juicy turkey. This is the 3rd year I have done this turkey and it always turns out so juicy and yummy!! My parents bought us a roaster oven and we always cook the turkey in this. The vegetables help add some water to the turkey and cooking it breast side down helps the juices run into the breast instead of away from the breast making it really moist and yummy!!! If you buy a larger or smaller turkey adjust cooking time by 15 min./pound.

1 turkey, approx. 15 lbs.
Juice of a lemon
Salt and pepper
melted butter
1/2 yellow onion, peeled and quartered
Tops and bottoms of a bunch of celery
2 carrots

1- To start, if the turkey has been refrigerated, bring it to room temperature before cooking. Keep it in its plastic wrapping until you are ready to cook it. While in the refrigerator, and or while you are bringing it to room temp, have the bird resting in a pan, so that if the plastic covering leaks for any reason, you are confining the juices to the pan. If you get a frozen turkey, you will need to defrost it in the refrigerator for several days first. Allow approximately 5 hours of defrosting for every pound. So, if you have a 15 pound turkey, it will take about 75 hours to defrost it in the refrigerator, or around 3 days.
2- Preheat the oven to 400 degrees F.
3- Remove the neck and gilbets. Wash out the turkey with water. Pull out any remaining feather stubs in the turkey skin. Pat the turkey dry with paper towels. Lather the inside of the cavity with the juice of half a lemon. Take a small handful of salt and rub all over the inside of the turkey.
4- In this method of cooking a turkey, we don't make the stuffing in the turkey because doing so adds too much to the cooking time. For flavor, put in the inside of the turkey a half a yellow onion, peeled and quartered, a bunch of parsley, a couple of carrots, and some tops and bottoms of celery. You may need to cap the body cavity with some aluminum foil so that the stuffing doesn't easily fall out. Close up the turkey cavity with either string (not nylon string!) or metal skewers. Make sure that the turkey's legs are tied together, held close to the body, and tie a string around the turkey body to hold the wings in close.
5- Rub melted butter all over the outside of the turkey. Sprinkle salt generously all over the outside of the turkey (or have had it soaking in salt-water brine before starting this process). Sprinkle pepper over the turkey.
6- Place turkey BREAST DOWN on the bottom of a rack over a sturdy roasting pan big enough to catch all the drippings.
7- Put the turkey in the oven. Check the cooking directions on the turkey packaging. Gourmet turkeys often don't take as long to cook. For the 15 lb butterball turkey, start the cooking at 400 F for the first 1/2 hour. Then reduce the heat to 350 F for the next 2 hours. Then reduce the heat further to 225 F for the next hour to hour and a half. (If you buy a 12 pound turkey you would take 15 min. off of all 3 cooking times reducing the cooking time by 45 min. Same goes for if you buy a 18 pound turkey except you would add 15 min. to all 3 cooking times cooking the turkey for an additional 45 min.)
8- Start taking temperature readings with a meat thermometer, inserted deep into the thickest part of the turkey breast and thigh, a half hour before the turkey should be done. The dark meat in the thigh should be about 175 F. The white meat in the breast should be 160 F to 165 F. 9- Once you remove the turkey from the oven, let it rest for 15-20 minutes. Turn the turkey breast side up to carve it.

Yield: 12-14 servings (if using the 15 lb turkey)
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Tender Flank Steak

Author: The Caldwells // Category:
1 cup reduced-sodium soy sauce
1/4 cup lemon juice
1/4 cup honey
6 garlic cloves, minced
1 beef flank steak (1-1/2 pounds)

In a large resealable plastic bag, combine the soy sauce, lemon juice, honey and garlic; add steak. Seal bag and turn to coat; refrigerate for 6-8 hours.
Drain and discard marinade. Broil 4-6 in from the heat or grill over medium heat for 8-10 min. on each side. Thinly slice steak across the grain.

Yield: 6 servings
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Clam Chowder

Author: The Caldwells // Category: ,
1 large onion, chopped
3 medium carrots, chopped
2 celery ribs, sliced
3/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
3 cans (6-1/2 ounces each) minced clams
3 tablespoons cornstarch
1 quart half and half cream

In a large saucepan (I use a 4 quart pot), saute the onion, carrots, and celery in butter until tender. Stir in the potato soup and 2 cans of undrained clams. Drain and discard the juice from remaining can of clams; add clams to soup. Combine cornstarch into 1/4 cup of cream and stir until smooth; stir into soup. Add the remaining cream. Bring to a boil; cook and stir for 2 minutes or until thickened.

Yield: 9 servings
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Grilled Lemon Garlic Chicken

Author: The Caldwells // Category:
1/4 cup lemon juice
2 tablespoons vegetable oil
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
6 (4 ounce) boneless pork loin chops

In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.  Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.  Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.

Yield: 6 servings
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Chicken Noodle Soup

Author: The Caldwells // Category: ,
1 tablepoon dried rosemary, crushed
2 teaspoons garlic powder
2 teaspoons pepper
1 teaspoon salt
2 broiler/fryer chickens (3 to 3 1/2 pounds each)
5 cups chicken broth
1 cup celery
1 cup carrots
1/2 cup onion
1/4 teaspoon salt
Noodles:
2 1/2 cups all-purpose flour
1 teaspoon salt
2 eggs
1 can (5 ounces) evaporated milk
1 tablespoon olive oil

Combine the first 4 ingredients; rub over chickens. Place in an ungreased 13 X 9 pan. Cover and bake at 350 for 1 1/4 hours or until tender. Drain and reserve drippings. Skim fat. Cook chicken; debone, and cut into chunks. cover and refrigerate chicken.
In a soup pot, bring chicken broth and reserved drippings to a boil. Add celery, carrots, onion, and pepper; simmer for 30 min.
Meanwhile, for noodles, set aside 1/3 cup of flour. Combine salt and remaining flour in a bowl. Beat eggs, milk and oil; stir into dry ingredients. Sprinkle kneading surface with reserved flour; keand dough until smooth. Divide dough in half. Roll out each portion 1/8 in thick and cut to desired width.
Freeze one portion to use at another time. Bring soup to a boil. Add one portion of noodles; cook for 7-9 min. or until almost tender. Add chicken and heat through

Yield: 10 servings
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Meatloaf

Author: The Caldwells // Category:

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Chicken Cordon Bleu

Author: The Caldwells // Category:
8 boneless skinless chicken breast halves
1/2 teaspoon pepper
8 slices lean deli ham
9 slices swiss cheese
2/3 cups milk
1 cup crushed cornflakes
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt

Flatten chicken to 1/4 in. thickness. Sprinkle with pepper; place a ham slice and cheese slice on the chicken and roll up. Tuck in ends; secure with toothpicks. Pour milk into a shallow bowl. In another bowl, combine the cornflakes, paprika, garlic powder and salt. Dip chicken in milk, then roll in crumbs. Place in a 9 X 13 baking dish coated with cooking spray. Bake at 359 for 25-30 min or until juices run clear.

Yield: 8 servings
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Papa's Surprise Burgers

Author: The Caldwells // Category:

Surprise burgers look like a normal hamburger, but on the inside is the cheese, onions, pickle, whatever you want them to have! Everytime we go home mom asks papa to make these!

2 pounds hamburger
6 slices cheese
onion, pickle, tomato and other fixing's that you like on your burgers

On a cutting board, seperate hamburger into 12 balls. Flatten into patties. On 6 patties place a slice of cheese and whatever you want in your burger. Place a patty on the top of the cheese (like a cheese sandwich except with hamburger patty instead of bread). Cook patties on stove or grill set to medium for 5 min. per side. Place "surprise burger" on buns and top with ketchup(optional) and mustard (optional) and serve.

Yield: 6 burgers

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Crock-pot Lasagna

Author: The Caldwells // Category:

1 lb Italian Sausage
1 medium onion, finely diced
2 garlic cloves, minced
1 lb jar tomato spaghetti sauce
8 oz fresh lasagna sheets (no cook)
1 lb mozzarella cheese, shredded
1 lb cottage cheese
2 oz fresh parmesan cheese, shredded
¼ cup milk
1 egg - lightly beaten
1 tsp oregano

Brown the beef, onion and garlic in a frying pan, using a tiny amount of oil. Pour off any excess oil. Add tomato sauce and heat through. Meanwhile, gently combine the cottage cheese, milk, and egg. Then mix in the mozzarella and parmesan. Retaining about 1 tbls of parmesan for later. Now we are ready to construct it in the crock pot. Using a large serving spoon or ladle, place about ¼ of the meat mixture in the crock pot - spread evenly. Top this with a layer of lasagna sheets, cut to size. Top this with 1/3 of the cheese sauce. Repeat layers once more. You should now have cheese sauce on top. Now top the cheese sauce with meat, pasta, re-maining meat, and top with remaining cheese sauce. Sprinkle the retained parmesan on top. Cook on low for 4-6 hours.
Yield: 4-5 servings
Notes: While not critical the layers should be - meat, pasta, cheese, meat, pasta, cheese, meat, pasta, meat, cheese
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Grandmere's Pasta Salad

Author: The Caldwells // Category: ,
This isn't a normal pasta salad and is really good!! The kids ate it up (of course you could add vegetables, but my kids wouldn't eat it if I did so I left that out and added Ranch seasoning. Yummy)
2 Cups (16 ounces) macaroni noodles, cooked
1 1/2 cups mayo
6 pieces bacon, cooked and crumbled
3 eggs, hard boiled
8 ounces cheddar cheese, cubed
2 tsp. Ranch Dip Seasoning (optional)

Mix ingredients together and serve.
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Mac N Cheese with a twist

Author: The Caldwells // Category:
8 ounces elbow macaroni
4 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
Dash pepper
2 cups milk
8 ounces sharp cheddar cheese, shredded
2 cups fully cooked ham, cubed
1 can (4 ounces) mushroom stems and pieces, drained
13 Ritz crackers, crushed
Parsley flakes, optional

Cook the macaroni. While noodles are cooking melt 4 tablespoons butter in a large saucepan. Stir in the flour, salt and pepper until smooth;; gradually whisk in milk. Bring to a boil; cook and stir for 1 min. or until thickened. Reduce heat. Add the cheese; cook and stir until melted. Stir in the ham and mushrooms. Drain macaroni and stir into the cheese/ham mixture. Transfer to a greased 9 x 9 pan. Sprinkle with cracker crumbs. Bake at 350 for 25-30 min. or until heated through and bubbly. Sprinkle with parsley if desired.

Yield: 4 servings
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Parmesan chicken

Author: The Caldwells // Category:
1 cup all-purpose flour
2 teaspoons salt
2 teaspoons paprika
1/4 teaspoon pepper
2 eggs
3 tablespoons milk
2/3 cup Parmesan cheese, grated
1/3 cup dry bread crumbs
3 pounds bone-in chicken

In first shallow bowl, combine the flour, salt, paprika, and pepper. In a second shallow bowl, beat the eggs and milk. In a third shallow bowl, combine the Parmesan cheese and bread crumbs. Coat chicken with the first bowl, then dip in the second bowl, and roll in the third bowl. Place on a well-greased cookie sheet and bake at 400 degrees for 50-55 min. or until chicken juices run clear.
Yield: 4 servings
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Easy Egg Noodles

Author: The Caldwells // Category: ,
1 egg plus 3 egg yolks
3 tablespoons cold water
1 teaspoon salt
2 cups all-purpose flour

In a mixing bowl, beat the egg and egg yolks. Add the water and salt; mix well. Stir in the flour. Turn onto a floured surface; knead until smooth. Divide into thirds. (I used my pasta maker from here on out, but this is what the directions say if you don't have one) Roll out each portion to 1/8 in. thickness. Cut noodles to desired width and cook immediately in boiling salted water for 7-9 min. Drain. (I then added butter, parsley and Parmesan, but you can add your favorite sauce).
Yields: 5 1/2 cups

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Fettuccine Alfredo

Author: The Caldwells // Category: ,


8 ounces uncooked fettuccine
½ cup butter or margarine
½ cup heavy whipping cream
¾ cup Parmesan cheese, grated
½ teaspoon salt
Dash of pepper

Cook Fettuccine as directed. While fettuccine is cooking heat butter and whipping cream in 10-inch skillet over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low, simmer 6 min., stirring frequently, until slightly thickened. Remove from heat; stir in cheese, salt, and pepper. Drain fettuccine. Pour sauce over fettuccine; toss until fettuccine is well coated.

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Pita Pocket Chicken Salad

Author: The Caldwells // Category:
2 cups cubed cooked chicken
1 1/2 cups seedless red grapes, halved
1 cup chopped cucumber
3/4 cup sliced almonds
3/4 cup shredded part-skim mozzarella cheese
1/2 cup poppy seed salad dressing
6 pita breads (6 inches), halved

In a large bowl, combine the chicken, grapes, cucumber, almonds and mozzarella cheese. Drizzle with dressing and toss to coat. Fill pita bread with chicken salad.
Yields: 6 servings
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Italian Bow Tie Bake

Author: The Caldwells // Category:
(This was good, but I wish I knew how to make home made bow tie pasta noodles!!! I'm not ready to share my spaghetti sauce recipe though!!)

16 ounces uncooked bow tie pasta
32 ounces spaghetti sauce
1 envelope Italian Salad Dressing mix
16 ounces shredded part-skim mozzarella cheese

Cook pasta according to package directions; drain. In a large bowl, combine the spaghetti sauce and salad dressing mix. Add pasta; toss to coat.
Transfer to a greased 13 X 9 baking dish. Sprinkle with cheese. Bake, uncovered, at 400 degrees for 15-20 min. or until heated through.

Yields: 8 servings
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Chicken Alfredo Pizza

Author: The Caldwells // Category:
I substituted my own Pizza crust recipe (we don't get fresh things so even Boboli is really dry!), but I am sure this is good how it is!

1 envelope zesty herb marinade mix
1/3 cup water
3 tablespoons vegetable oil
2 boneless skinless chicken breast halves (4 ounces each)
1 prebaked Italian bread shell crust (14 ounces)
1/2 cup prepared Alfredo sauce (I used my own and it was great!)
3 tablespoons grated Parmesan cheese
3 teaspoons Italian seasoning
1 teaspoon garlic powder
1 cup (4 ounces) finely shredded pizza cheese blend
1/2 medium green pepper, julienned
1/2 small red onion, thinly sliced and separated into rings
1/2 cup sliced fresh mushrooms

In a small bowl, combine 2 tablespoons marinade mix, water, vinegar and oil. Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade.

Drain and discard marinade from chicken. Grill chicken, covered, over medium heat for 5-7 min. on each side, basting occasionally with reserved marinade. Cool. Cube chicken and set aside.

Place bread shell crust on an un-greased 12-in. pizza pan. Spread with Alfredo sauce. Sprinkle with Parmesan cheese, Italian seasoning, garlic powder, 1/2 cup pizza blend cheese, green pepper, onion, mushrooms, cubed chicken and remaining cheese. Bake, uncovered, at 45o degrees for 8-10 min. or until cheese is melted.

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