The Cooks Hangout

Chicken and Portobello Rollups

1 tablespoon olive oil
1 teaspoon minced garlic
1 portobello mushroom cap, cut into 1/2-inch slices
1 large red bell pepper, cut into strips
8 asparagus spears, trimmed
1/2 teaspoon seasoned salt
1/2 teaspoon dried oregano
4 (6 ounce) skinless, boneless chicken breast halves
1 (10.5 ounce) can cream of mushroom soup
1 cup milk

Heat olive oil in a skillet over medium heat. Stir in garlic, and cook until it begins to turn golden brown, about 1 minute. Add the mushroom, red pepper, and asparagus; season with seasoned salt and oregano, then gently cook until softened. Pour mixture onto a plate, and allow to cool.
Preheat oven to 375 degrees F (190 degrees C). Spray a small, glass baking dish with cooking spray and set aside.
Place each chicken breast between two sheets of plastic wrap, and pound to 1/4-inch thick. Evenly divide the portobello, red pepper, and asparagus among the flattened chicken breasts. Roll up and secure with toothpicks. Place into prepared baking dish.
Bake chicken in preheated oven until no longer pink, about 30 minutes. Meanwhile, stir together cream of mushroom soup and milk in a saucepan over medium-high heat. Bring to a simmer, then reduce heat to low, and keep warm while chicken cooks.
To serve, remove toothpicks from chicken, slice each in half at an angle, and place onto a serving platter or individual plates. Ladle cream of mushroom soup overtop.

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Blackened Chicken

Ingredients
4 boneless chicken breast halves, with or without skin
1 tbsp. olive oil
Blackening Mix:
1 tbsp. paprika
2 tsp. each dried oregano, garlic salt, ground pepper
1 tsp. cayenne pepper

Directions
Preheat oven to 425° F. Make mix by combining spices in
airtight bag. Pour mix on plate and set aside. Wash chicken and pat
dry with paper towel, rub each chicken breast with olive oil. Roll
each breast in the spice mix, coating evenly. Place breasts in a
single layer in 9×13″ pan. Bake until done, about 20-30 minutes, or
165° F. in middles. Makes 4 servings.

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Our semi-adopted dog Jackson simply loves these treats. They have an excellent ROI, throw in less than 20 minutes of work in the kitchen you have your best friend on four paws following you wherever you go.

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BLT Soup – Chicken

2 quarts chicken stock
1 lb bacon chopped fine & sautéed
4 tomatoes diced
1/2 head lettuce sautéed in oil until shiny about 2-3 minutes.
Roux-4oz creamer or whipping cream
4 oz flour
4 oz butter

In large soup pot add 2 quarts chicken stock and heat
Fry bacon until crispy, drain and add to pot.
In sauté pan add 1 tablespoon olive oil & sauté lettuce stirring
often about 2-3 minutes then add to pot.
Add tomatoes, in small sauce pan
Add butter and melt. Use care not to burn low heat,
Add flour & creamer stirring constantly until thick paste develops
Add to pot, season with salt & pepper to taste.
This is totally different but tasty so enjoy.

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Black Pepper & Garlic Chicken Wings

Serves 6 as appetizer.

1/2 cup mushroom soy sauce (or regular soy sauce)
2 tbsp. brown sugar or palm sugar
1 tbsp. honey
2 tbsp. minced garlic
2 tbsp. freshly ground black pepper
3 lbs. chicken wings
Minced garlic, chives, or scallions, for garnish

Combine all the marinade ingredients in a bowl and mix well.

To prepare the wings, trim off and discard the tips, and cut each wing at
the joint so you end up with one tiny drumstick and one flat section per
wing. Place the wings in a sealable plastic bag or a large flat plastic
container and pour the marinade over the wings, making sure that all
surfaces are coated well. Close the bag tightly, and marinate in the
refrigerator for 12 to 24 hours, shaking or turning the wings often.

To cook the wings, preheat the oven to 450°F. Arrange the wings on a rack in
a shallow roasting pan. Roast for 12 to 18 minutes, until the skin is dark
brown and crispy and the meat has begun to shrink away from the ends of the
bones. The juices should run clear when the wings are pierced with a knife
point. Sprinkle with the garnishes and serve them up. They’re great hot or
at room temperature.

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Chicken & Biscuit Kabobs

Start to finish: 20 minutes
Oven 400°F. Makes 4 kabobs

1/2 of a 13.5-oz. package frozen, cooked breaded chicken breast chunk
6 refrigerated buttermilk or country biscuits (one 4.5-oz. package)
1 medium zucchini and/or yellow summer squash, cut into 3 by 3/4-inch strips
1/3 cup butter, melted
3 tbsp. honey

Preheat oven to 400°F. Arrange the chicken chunks in a single layer on a
microwave-safe plate. Microcook, uncovered, on 100 percent power (high) for
1 minute (chicken will not be heated but allows skewers to be easily
inserted).

Use kitchen scissors to snip or a knife to cut each biscuit in half. On each
of four metal or wooden skewers alternately thread chicken pieces, biscuit
halves, and squash, leaving about 1/4 inch space between pieces. Place
skewers on ungreased baking sheet. Bake for 10 minutes or until biscuits are
golden brown and chicken is heated through.

Meanwhile, whisk together melted butter and honey. Drizzle some of the
mixture over kabobs. Pass remainder for dipping.

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Chicken Stew with Cornmeal Dumplings

1 14-ounce can chicken broth
1 10-ounce package frozen mixed vegetables
1 cup frozen small whole onions
1/2 cup water
2 teaspoons snipped fresh basil, oregano, or dill; or
1/2 teaspoon dried basil, oregano, or dill, crushed
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
1 cup milk
1/3 cup all-purpose flour
2 cups cubed cooked chicken or turkey or two 5-ounce
cans chunk-style chicken or turkey
1 recipe Cornmeal Dumplings

In a large saucepan combine chicken broth, frozen vegetables,
onions, water, dried herb (if using), salt, garlic powder, and
pepper. Bring to boiling.

Meanwhile, in a small bowl combine milk and flour; stir into
vegetable mixture. Stir in chicken. Cook and stir until thickened
and bubbly. Stir in fresh herb, if using.

Drop dumpling mixture from a tablespoon to make 4 to 8 mounds
on top of the bubbling stew. Simmer, covered (do not lift cover),
over low heat for 10 to 12 minutes or until a wooden toothpick
inserted in a dumpling comes out clean.

Makes 4 servings (about 6 cups)

Cornmeal Dumplings: In a medium bowl stir together 1/2 cup
all-purpose flour, 1/2 cup shredded cheddar cheese, 1/3 cup
yellow cornmeal, 1 teaspoon baking powder, and dash black
pepper. In a small bowl combine 1 beaten egg, 2 tablespoons
milk, and 2 tablespoons cooking oil; add to flour mixture,
stirring with a fork just until combined.

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Smoky Grilled Chicken Tostadas

The kick of a Mexican-style taco sauce with smoky jalapeño flavor enhances the grilled chicken in these hearty tostadas.

Makes 10 servings.

4 (about 1 pound) boneless, skinless chicken
breasts, pierced all over with a fork
1 (8 ounce) bottle Ortega Mexican Style Taco Sauce, divided
1 (10 count) package Ortega Tostada Shells
2 1/2 cups shredded lettuce, divided
1 1/4 cups diced tomato, divided
1 1/4 cups (5 ounces) shredded Cheddar cheese, divided
Sour cream

Combine chicken breasts and 1/2 cup taco sauce in non-metallic container; marinate in refrigerator at least 30 minutes.

Preheat grill or broiler. Cook chicken about 7 minutes per side or until no longer pink in center. Thinly slice crosswise.

For each tostada, top a tostada shell with 1/4 cup lettuce, sliced chicken, 2 tablespoons tomato and 2 tablespoons cheese. Top with sour cream and remaining taco sauce.

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Cherry Chicken Salad

Serving Size : 4

3 cooked boneless chicken breast halves – diced
1/3 cup dried cherries
1/3 cup diced celery
1/3 cup chopped toasted pecans
1/3 cup low-fat mayonnaise
1 tablespoon buttermilk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup cubed apples (optional)

In a large bowl, combine the chicken, dried cherries, celery, nuts, mayonnaise, milk, salt and pepper and apple if desired.

Toss together well and refrigerate until chilled.

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Chicken, Cabbage & Corn Salad

Serving Size : 4

1 tablespoon olive oil
2 medium-size onions
2 medium-size red and/or green bell peppers
1/2 teaspoon salt
3 cups bite-size strips cooked chicken
3 cups finely shredded Napa cabbage (Chinese cabbage)
1 cup fresh, canned, or frozen-corn kernels
1/2 cup packed cilantro leaves, chopped
2 tablespoons balsamic or cider vinegar
1 tablespoon olive oil
1 tablespoon water

Heat oil in a large skillet. Add onions and cook about 3 minutes, stirring often, until softened.

Add bell peppers and stir-fry 2 minutes. Reduce heat to medium-low, add salt, cover, and cook 4 to 5 minutes, stirring once, until peppers are crisp-tender.

Spread mixture on a plate, cool briefly, then refrigerate while preparing remaining salad ingredients.

Whisk dressing ingredients in a large serving bowl until blended. Add pepper mixture, chicken and remaining ingredients and toss to mix and coat.

354 calories, 34g protein, 22g carbohydrate, 15g fat, 93mg cholesterol, 516mg sodium.

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