Chicken-Turkey

‘Not Your Grandmother’s’ Turkey (or Chicken) Tetrazzini – Prepared with Tortellini Instead of Spaghetti

One of the great things about this recipe is you do NOT have to bake it – just pop it under the broiler to melt the cheese and brown the almonds!

Or – you can make it ahead & reheat it in the oven!

Not too long ago I made a scrumptious lasagna using ravioli – and was very happy with the the results. So I thought, “How about preparing my usual Turkey (Chicken) Tetrazzini with tortellini”?

My son M. and I prepared this dish the day after Thanksgiving, which I spent in Philadelphia. (I always ask his mother-in-law for the turkey carcass AND the glorious turkey drippings.) My daughter-in-law picked up cheese-filled tortellini, but, of course, you can use any type of tortellini you like.

I think you’ll enjoy this new twist on an old favorite. I know we did.

++ I have this recipe in a cookbook I made for my twin sons and their wives.. and that made posting this recipe a bit quicker because I could just ‘cut and paste’ the ingredients and instructions!! : o )

Mushroom Ravioli Lasagna

Follow this link for “Mushroom Ravioli Lasagna with a Light Basil & Bell Pepper Tomato Sauce”

Ingredients and Method

++ Set oven at broil – if serving this right away – broil until shredded Parmesan is melted and and almonds are slightly browned. ++ Place oven rack so that casserole is about five inches below broiler. ++ PREHEAT BROILER !!

++ OR – put casserole in the oven at 350F until the filling is bubbling – about a half hour.

++ OR – refrigerate casserole for a day or two, allow casserole to come to room temp, then bake at 350F until filling is bubbling – may take a bit more than a half hour.

++ Casserole is baked UNCOVERED.

Ingredients

3 (9 oz.) packages refrigerated tortellini – cooked per package direction
PREFER TO USE PASTA – 1 (16 oz.) package spaghetti or fettuccine, cooked & use HALF the sauce recipe.
2 cans chicken-mushroom soup, undiluted ++ OR cream of chicken soup OR mushroom soup
2 cups turkey or chicken stock ++ Or 2 cups boiling water and 2 bullion cubes
2 cup freshly grated sharp cheddar cheese
1 tsp. Worcestershire sauce
1 1/2 tsp. salt
1/2 tsp. pepper
2 cups cooked chicken or turkey, cut into small pieces
1/4 – 1/3 cup slivered almonds
1/2 – 3/4 cup grated Parmesan cheese ++ My daughter in-law, who did the shopping, bought a bag of refrigerated, shredded Parmesan cheese. I usually recommend freshly grated cheese but the refrigerated cheese was very good. ; o )
sprinkle of paprika, for color

In medium saucepan combine 2 cans chicken-mushroom soup, 2 cups chicken/turkey stock (or 2 cups boiling water and 2 bullion cubes), 2 cups freshly grated sharp cheddar cheese, 1 tsp. Worcestershire sauce, 1 1/2 tsp.salt and 1/2 tsp.pepper. Cook, stirring, over medium heat until mixture comes almost to a boil. Add 2 cups cooked turkey (or chicken) cut into small pieces. Remove pan from heat. Add cooked tortellini and mix well.

Pour mixture into a 10” x 13” casserole or pan. Sprinkle with grated Parmesan cheese, then slivered almonds and a bit of paprika, just for color.

TO SERVE IMMEDIATELY – Place casserole under broiler for about 4 minutes or until Tetrazzini is browned and bubbly. ++ Be sure to watch it. One second you have a lovely, bubbling casserole with toasted almonds… but within a few seconds you can have a disaster.

TO SERVE LATER – OR TO COOK CASSEROLE IN THE OVEN – see directions above. Enjoy!

chicken-tetrazzini-with-a-twist-tortellini-instead-of-spaghetti

3-chicken-tetrazzini-with-a-twist-tortellini-instead-of-spaghetti

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6-chicken-tetrazzini-with-a-twist-tortellini-instead-of-spaghetti

December 10, 2016December 13, 2016

My Yellow Farmhouse - Cooking with Love!10 Comments

Saturday-After-Thanksgiving Turkey Noodle Soup

This recipe yields 16 cups – or around a gallon of soup. Of course, you can easily halve the ingredients, which would yield around 8 cups of soup.

Few things are more glorious to gaze upon than a perfectly roasted turkey, it’s golden goodness and luscious aroma a precursor of delights to come. Guests often gather around, oohing and ahhing, their expressions similar to those of grandparents staring at their first grandchild. Yes indeed, Mr. Turkey is Center Stage – he’s the Big Event in the multi-ring circus called Thanksgiving.

My friend Tina is THE world’s best Turkey Cooker!!

However, once the feasting has ended, Mr. Turkey’s Glory Days are seemingly over. He sits forlornly on the kitchen counter . . abandoned, unloved, surrounded by the detritus of what was. Still, what remains of Mr. Turkey can be raised to a whole new level of delish-a-tude.

Today’s post, Turkey Noodle Soup, is certainly not a new concept for left-over turkey but I bet it’ll make your family’s tummies very happy. Soup, in any form, is just so appreciated when the days are cold and dark, as they always are during this time of year.

++ If you happen to have both turkey and stuffing left over you may want to prepare Turkey Strata. It’s a snap to put together and is just another idea for what to do with all that turkey!!

https://myyellowfarmhouse.com/2012/12/27/turkey-strata-casserole-uses-left-over-turkey-and-stuffing/

– – – –

Mr. Turkey – Starring in “Saturday-After-Thanksgiving Turkey Noodle Soup”

Ingredients and Method

++ You may prefer to add a bit more salt and pepper . . . or even more poultry seasoning. Or you might like to add (cooked) rice to the turkey broth. Think of this recipe as a guideline and adapt it to suit your family’s taste. ; o )

turkey (or chicken) carcass ++ You’ll need 3 cups chopped turkey or chicken
12 cups water
2 chicken bouillon cubes ++ I use Knorr. If using another brand, use 4 chicken cubes.
1 1/4 to 1 1/2 cups chopped baby carrots
1 cup chopped celery
1 cup chopped onion
1 large garlic clove, minced
1/2 tsp. poultry seasoning
1 1/4 to 1 1/2 cups frozen peas ++ The peas are added towards the end… still frozen.
3 cups COOKED egg noodles ++ Just measure out 3 cups dry egg noodles to equal 3 cups cooked egg noodles.
1/2 tsp. salt – – or to taste
1/4 tsp. pepper – – or to taste

Place 12 cups water, 2 Knorr chicken bouillon cubes (If using another brand, use 4 chicken bouillon cubes.), 1 1/4 to 1 1/2 cups chopped baby carrots, 1 cup chopped celery, 1 cup chopped onion, 1 large garlic clove, minced and 1/2 tsp. poultry seasoning in a very large saucepan or Dutch Oven. Add turkey carcass, breaking carcass apart to make it fit, if necessary. ++ Remove skin and fat as much as possible.

Bring to a boil, then lower heat to a simmer. Cover and allow to simmer for about 1 1/2 hours, turning turkey carcass over once or twice.

About 10 minutes before end of cooking time for broth and veggies, cook 3 cups egg noodles according to package directions. Drain and set noodles aside.

After 1 1/2 hours, turn off heat but leave saucepan containing broth and veggies on burner. Remove turkey carcass. Allow carcass to cool a bit, then remove and chop meat. You’ll need 3 cups.

Add the chopped meat to broth and vegetables. Add the drained egg noodles, 1 1/4 to 1 1/2 cups frozen peas (still frozen!), 1/2 tsp. salt and 1/4 tsp. pepper or ‘to taste’. Bring soup to a simmer again and serve. Enjoy!

'Saturday After Thanksgiving' Turkey Soup - My Yellow Farmhouse.com

– – – –

++ My son M. jokingly said I need to credit him for 1. use of his kitchen and 2. use of his place mats & bowls for the photos. So I suppose I should also thank him for his critique of my soup, which he gave a thumbs up. (And he’s one tough critic..) I also want to thank Tina and Gary for hosting The Feast and for allowing me to abscond with the turkey carcass!! Enjoy !

November 28, 2014December 10, 2016

My Yellow Farmhouse - Cooking with Love!12 Comments

“Make Ahead Turkey Dinner” – Recipes No. 4 & 5 – Roasted Turkey Breast (or Whole Turkey) with White Wine, Oranges and Apples & Savory Turkey Gravy

‘Roasted Turkey Breast (or Turkey) with White Wine, Oranges and Apples & Savory Turkey Gravy’ are the 4th and 5th in a series of 6 ‘make ahead’ recipes, all of which can be prepared – or prepped – a day or two ahead, which will help to make your busy life a bit easier! By preparing a few dishes each night for two nights, all you’ll need to do the day of The Big Feast is roast the turkey, make the gravy and cook the green beans.

I chose to roast the turkey breast ‘ahead of time’ (earlier in the day) simply because I needed to take photos… and that’s very hard to do when hungry guests are waiting to eat. I invited several people over to ‘taste test’ the food for me and, for once, my kitchen wasn’t a disaster area. And I actually had time to visit with my friends before the meal.

I was so pleased to see how much everyone enjoyed my new recipes. It seems that everyone had their favorites and many commented how moist the turkey was although I had roasted it several hours before! Serving this meal was so easy.

Two nights before I prepared the ‘Sweet Potatoes with Cinnamon, Nutmeg and a Dash of Bourbon’ and the ‘Herb Stuffing with Baby Bella Mushrooms’.

One night before I prepared the ‘Mashed Potatoes with Sour Cream and Chives’ and prepped the green beans for my ‘Green Beans with Sesame Seeds’.

I have a small refrigerator in my cellar, so I was able to place all the ‘made-ahead’ dishes there. You can always use a large cooler or two – just be sure to keep the temperature good and cold.

Everything was very casual the night of the ‘taste testing’.

MENU

Mashed Potatoes with Sour Cream and Chives

https://myyellowfarmhouse.com/2014/11/13/make-ahead-turkey-dinner-recipe-no-1-mashed-potatoes-with-sour-cream-and-chives/

Sweet Potatoes with Cinnamon, Nutmeg and a Dash of Bourbon

https://myyellowfarmhouse.com/2014/11/15/make-ahead-turkey-dinner-recipe-no-2-sweet-potatoes-with-cinnamon-nutmeg-and-a-splash-of-brandy/

Herb Stuffing with Baby Bella Mushrooms, Celery and Onions

https://myyellowfarmhouse.com/2014/11/15/make-ahead-turkey-dinner-recipe-no-3-herb-stuffing-with-baby-bella-mushrooms/

Green Beans with Browned Butter and Sesame Seeds

https://myyellowfarmhouse.com/2014/11/22/green-beans-with-browned-butter-and-sesame-seeds-browned-butter-can-be-prepared-ahead/

Turkey Breast (or Turkey) with White Wine, Oranges & + Savory Turkey Gravy

Bonus Recipe – Homemade Whole-Berry Cranberry Sauce with Apple and a Hint of Cinnamon

https://myyellowfarmhouse.com/2014/11/20/homemade-whole-berry-cranberry-sauce-with-apple-and-a-hint-of-cinnamon/

– – – –

The first time I ever roasted a turkey we lived in Villanova, PA and my boys were in high school. Previously we’d eaten two Thanksgiving dinners each year; one with husband’s family and one at my parent’s home. (Lucky me…. I got to wash dishes twice…) That year we decided to stay home and we invited some of our friends to share Thanksgiving with us. In fact, our dear friend from Pakistan was staying with us for the weekend. Just picture this… he, who didn’t cook or usually even eat turkey, and I standing in the kitchen in our pjs in the early morning… reading the turkey label for instructions. It was then I learned that roasting a turkey is no harder than roasting a chicken… turkey just needs a bit more time in the oven!!

INGREDIENTS & METHOD

turkey breast or whole turkey, thawed if frozen – – liver etc. removed from inside
1 Tbs. olive oil
1/2 orange, peel and pith removed – quartered
1/2 red onion, skin removed – quartered
1 apple, quartered
1 Tbs. paprika
2 tsp. Garlic Salt with Herbs
1 tsp. thyme
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup white wine
1/3 – 3/4 cup water

+ + Begin roasting turkey in a 400F oven. After 20 minutes, lower heat to 350F ++

Rinse turkey breast (or turkey) with cool water. Pat dry with paper towels. Place on a rack in a low sided roasting pan. ++ If you don’t have a rack, crunch up some aluminum foil into balls and place the turkey breast on those.

Place some of the apple in the rear cavity. Place the rest of the apple, plus the orange and onion, into the breast cavity. Carefully separate the breast skin from the meat using your fingers to form a ‘pocket’.

Allow turkey to air dry 5 – 10 minutes, which helps the oil cling to the skin better.

Rub turkey skin with 1 Tbs. olive oil. In a small bowl mix 1 Tbs. paprika, 2 tsp. Garlic Salt with Herbs, 1 tsp. thyme, 1/2 tsp. salt and 1/2 tsp. pepper. Rub inside of turkey breast with about 2 tsp. of the spice mixture, rub about 2 tsp. under the skin and use the rest to rub on the skin. Try to cover the entire turkey breast (turkey) with spice rub. ++ If you feel you need a bit more spice rub, just mix up a little paprika and thyme. Don’t add any more salt or your gravy will be too salty.

Pour 1/2 cup white wine and 1/3 – 3/4 cup water into the pan. ++ All the delicious juices and flavors are going to go into the Savory Turkey Gravy – yummy!

++ Place roasting pan on the lower rack of your oven.

++ Start roasting turkey in a 400F oven. After 20 minutes, lower heat to 350F.

Follow directions on turkey wrapper for roasting times. Most store-bought turkey breasts or turkeys have those ‘pop-up thingies’ which tell you when the turkey is fully cooked, which is pretty darn helpful. (I have noticed, though, for the most part, the turkey ends up being fully cooked before the estimated time.)

For turkey breast, meat thermometer should read 165F in the thickest part of the breast.
For whole turkey, meat thermometer should read 175F in the thickest part of the leg.

++ TIP Baste the turkey a few times towards the end of the cooking time. This gives the skin a nice sheen!

Once the turkey is fully cooked place it on a platter and cover VERY LOOSELY with foil. Allow turkey to ‘rest’ for about 30 minutes while you make your gravy etc.. ++ Allowing meat to ‘rest’ makes the meat juicer. Plus it’s often easier to carve – which means … no shredded turkey.

If you’ve prepared my make-ahead “Mashed Potatoes with Sour Cream and Chives”, “Sweet Potatoes with Cinnamon, Nutmeg and a Dash of Bourbon” or “Herb Stuffing with Baby Bella Mushrooms” place those in the oven to reheat at 360F. Keep the mashed potatoes and the stuffing covered – but uncover the sweet potatoes. Reheat for about 45 minutes – or until each dish is fully heated. ++ If you chose, all three recipes mentioned above can be reheated in the microwave.

CONTINUE SCROLLING DOWN FOR DIRECTIONS FOR DE-BONING AND REFRIGERATING THE TURKEY BREAST, IF YOU CHOSE TO ROAST IT EARLIER IN THE DAY.

Savory Gravy…. it’s Easy-Peasey!

Just like Prego spaghetti sauce – all the spices you need are ‘in there’ from the turkey juices.

4 cups chicken stock – divided into 3 cup & 1 cup portions
5 Tbs. flour
1/2 tsp. Gravy Master – or another type of ‘browning liquid’

Add 3 cups chicken stock to roasting pan. Scrape ‘bits’ from the bottom of the pan. Pour into a large skillet and begin warming on medium-high heat.

In a small measuring cup, mix 1 cup chicken stock with 5 Tbs. flour, making sure there’s no lumps. Pour stock/flour mixture slowly into the stock in the skillet, mixing with a whisk as you pour. You’re less likely to have lumps if stock isn’t too hot yet. Add 1/2 tsp. Gravy Master browning liquid, although it’s not really necessary. It’s just that I like a nice rich colored gravy!

Bring to a boil. Lower heat a bit and continue at a ‘high simmer’ until gravy thickens. ++ If you’d like your gravy a bit thicker, mix about 1/4 cup water with 1 Tbs. of flour and whisk it into your gravy a little at a time. ++ I poured my finished gravy through a sieve to remove the ‘bits’. If you don’t have a sieve… no worries.

HOW TO DE-BONE AND PLATE TURKEY BREAST EARLIER IN THE DAY

Using a sharp knife, remove skin from both sides of turkey breast. Set skin aside. Beginning on the outside of the breast, slice meat into uniformly thick slices. Place meat into casserole and cover with turkey skin. Pour any juices over the meat, cover with aluminum foil and refrigerate.

About 30 minutes before reheating, place covered casserole on counter to allow it to warm up a bit.

Reheat – COVERED – at 360F for about 40 minutes. ++ As I mentioned at the top of this post, the turkey breast was very moist and very tender, even though it had been prepared earlier in the day.

– – – – – – – – –

I wanted to share these two wonderful recipes. (You can add them to your ‘Make Ahead File’.) You know, sometimes it’s as if food bloggers read each others minds. I’d been thinking recently, “Wouldn’t it be great to find a new type of green bean casserole and a new way to make cranberry sauce – and Carolyn and Mike came through!!

The first recipe is from J.J. Begonia. Carolyn calls her recipe ‘Stovetop Green Bean Casserole – Served 3 Ways’. She told me, “You can definitely prepare the gravy (sauce) ahead of time, refrigerate it and reheat in a pan. Then just add the beans and cook through ~ done in under 10 minutes!”

Green Bean Casserole – Three Ways – – ‘J.J. Begonia’

http://jjbegonia.com/2014/11/14/stovetop-green-bean-casserole-recipe

– – – – – – –

An excellent recipe for cranberry sauce was recently posted by Mike of ‘Rufus’ Food and Spirit Guide’. Greg says, “Here’s a flavorful cranberry sauce that calls for just a few ingredients. If you don’t have a tangerine, substitute the zest from half an orange.”

Gingered Cranberry Sauce – – ‘Rufus’ Food and Spirit Guide’

http://rufusguide.wordpress.com/2014/11/15/gingered-cranberry-sauce/

Happy Holidays to All – Enjoy !

November 17, 2014November 23, 2014

My Yellow Farmhouse - Cooking with Love!10 Comments

Roasted Turkey … or Chicken …’In a Hurry’ !

++ A 10 lb. turkey – COOKED ‘IN A HURRY’! – takes approximately 1 1/2 hours to 1 3/4 hours. ++ A 10 lb. turkey – cooked in the usual way – takes approximately 3 to 3 1/2 hours.

++ I cut out the breastbone of the bird. A spatchcocked fowl has the backbone removed.

– – –

I recently visited a local ‘meat outlet’ where I purchased a 10 pound frozen turkey. I immediately thought DINNER PARTY! As the old adage goes (from a poem by Robert Burns) The best laid schemes o’ mice an’ men often go awry and my dinner party idea just didn’t work out. Instead, at the last minute, I ended up preparing the turkey at one of my friend’s homes. It was the day after a ‘Women’s Night Out’ and I’m surprised we had the energy, but between the two of us we put together a delicious turkey dinner in about two hours!!

Here’s the secret to cooking a 10 pound turkey so quickly – you simply cut out the breast bone and lay the turkey or chicken down flat!! I used to do this all the time with whole chickens when we lived at our farm in Quebec and often fed masses of people, including neighbors, friends, family and visitors!!

++ To estimate how long it will take to roast a turkey or chicken this way, calculate how long it would usually take, then plan on cooking your bird a bit more than half the time … or so. ++ Be sure to use a meat thermometer to ascertain exactly when the turkey/chicken is fully cooked.

How to Roast a Turkey – or a Chicken – “In a Hurry” !

Preheat oven to 425F ++ You will be lowering heat to 350F after 20 minutes.

If you bought a frozen turkey/chicken – it must be thoroughly defrosted. Be be sure, just stick your hand inside….

Lay the bird – breast side up – on a large cutting board. Using a sharp knife, cut the flesh and skin from the breastbone on both sides. Pull the breastbone forward, then cut the breastbone from the rest of the body ++ Look for the place where the breastbone is attached to the body… there’s a joint there, so it’s easier to cut. ++ Leave breast meat attached to the rest of the body.

++ A wooden cutting board is probably best as the bird won’t slip as easily. Just be sure to wash it well after and include a drop of bleach in the water you’re washing it in.

Rub turkey/chicken skin with some olive oil. Sprinkle with salt, pepper and thyme etc. – whatever you feel like sprinkling the meat with such as Montreal Steak Seasonings or Chili Powder.

Ready to go !!

Place prepared turkey/chicken on a rack set in a low-sided pan.

++ I highly recommend a rack like the one shown which has handles for lifting the finished bird out of the oven. They’re easy to find and aren’t expensive. In fact, I just checked at Bed, Bath & Beyond and you can get one for under $10.00!

++ If you don’t happen to have a rack, crunch aluminum foil into a coil & place turkey/chicken on top. Or (and this gives more flavor) place large pieces of cut up onion, apple or orange (with the skin) under the open part of the turkey/chicken.

Place the pan on middle rack of oven set at 425 F.

Set timer for for 20 minutes.

After 20 minutes, lower heat to 350F

Continue to roast bird until thermometer placed in the thickest part of the leg (close to where the thigh meets the body) reaches 180°F. ++ The temperature is usually 170°F – but I recommend 180°F for this method.

• Lift bird onto platter, and let stand for 15 to 20 minutes before carving.

++ For gravy, you can simmer the breastbone, along with the neck and heart, in some salted water to which some chopped onion has been added. Use this simmered liquid, instead of water, when you make your gravy. For a really easy gravy, I use two packets Durkee’s Turkey Gravy prepared with some of the simmered liquid, drippings from the pan and, if you have it, a bit of red wine. Enjoy !

April 30, 2014March 24, 2015

My Yellow Farmhouse - Cooking with Love!18 Comments

Moroccan Chicken with Veggies & Couscous with Raisins and Slivered Almonds

When my husband & I lived in Malta we had a dear Libyan friend who had a Moroccan housekeeper who was a fabulous cook. This recipe for Moroccan Chicken & Couscous with Raisins and Slivered Almonds tastes very, very much like the chicken and couscous my friend’s housekeeper used to prepare, although she used to add some turnip and, at times, green beans. (She also used a couscousiere – which I’ll talk about another time….)

This dish is easy and quick to prepare, and the flavors are subtle and delicious. You may be surprised by how tender the chicken thighs become in 30 minutes! The chicken and veggies can be made a day ahead and gently warmed while you prepare the couscous with raisins and slivered almonds right before serving.

Feel free add whatever type of vegetables you wish – just make sure the pieces are small enough to cook in about 30 minutes. (Next time I make this, I’m going to add some – fully cooked – chickpeas.)

++ I love reading your comments/suggestions etc. To comment, scroll down past the recipe.

Ingredients Serves between 4 – 5 Cooks on top of the stove

8 chicken THIGHS – skin removed – seasoned with salt & pepper
olive oil
1 large onion, cut into chunks
4 – 6 large carrots, cut into 1/2′ slices – OR – 1/2 lb. baby carrots, cut lengthwise (If you decide to add other vegetables, reduce the amount of carrots.)
2 tsp. paprika
1 tsp. ground ginger
1/4 tsp. turmeric
1/8 tsp. cinnamon
1 cup chicken broth – OR – 1 cup water and 1 Knorr bouillon cube. (If using another type of bouillon cube, use two cubes !!)
juice of 1 lemon – or – 3 Tbs. bottled lemon juice (You can also cut the lemon into wedges and add it like that. I have NOT…. I’m afraid of the bitterness of the lemon peel….)

Ingredients for the Couscous

Use any brand of couscous you wish – just prepare enough for about 5 servings. (I used one box of Near East – Original Plain, which makes 5 servings, and just followed the directions.)
Instead of water, use the same amount of chicken broth. (I used College Inn Chicken Broth.)
1/4 cup raisins
1/4 cup slivered almonds
1 Tbs. butter

Directions for Preparing the Chicken Thighs

Add about 2 Tbs. olive oil to a large saucepan which has a lid – or Dutch Oven. Lightly brown 4 chicken thighs over medium heat. Repeat with the last 4 chicken thighs, adding a bit more olive oil if necessary. Set chicken thighs aside. ++ Don’t brown the chicken too much – you don’t want to toughen it. ++ Don’t worry if some bits of chicken stick to the bottom – those ‘bit’s will just add flavor to the dish.

Add 1 onion, cut in to chunks, and cook for 3 minutes.

Add carrots – cook for 2 more minutes.

Add 2 tsp. paprika, 1 tsp. ground ginger, 1/4 tsp. turmeric and 1/8 tsp. cinnamon. Cook, stirring, for 1 minute.

Pour in chicken broth – OR – hot water and bouillon cube.

Add the lemon juice – OR – 1 lemon cut into wedges.

Place the 8 chicken thighs into the pot.

Bring to a boil. Lower heat to a simmer.

Cover pan and simmer for about 30 minutes, turning chicken at intervals.

++ About 10 minutes before chicken is finished – prepare the couscous. (See directions and ingredients above.)

That’s it ! Your family and friends…. and maybe even your kids…. will be impressed — Enjoy!

March 10, 2014February 22, 2016

My Yellow Farmhouse - Cooking with Love!24 Comments

Breaded Chicken Cutlets with Pimento-Parmesan Cream Sauce

When my sons were still living at home, my family enjoyed this chicken dish immensely. And now my sons prepare it for their families. Breaded Chicken Cutlets with Pimento-Parmesan Cream Sauce is pretty easy to make – yet it’s delicious enough for company.

In the last 20 years I honestly believe the size of chicken breasts has doubled. With that in mind, I cut each boneless chicken breast in half to make chicken cutlets. I also made another slight tweak in the recipe which makes the sauce creamier.

++ Recently, I saw that someone had posted the original recipe for this, called Chicken with Basil Cream Sauce, on Pinterest, and included the 1/2 cup fresh basil. I, myself, have never bothered with the basil but, by all means, add it if you wish.

Ingredients & Method Serves 4

2 boneless, skinless chicken breasts – cut in half and pounded between plastic wrap ’till about 1/2″ thick
1/4 cup milk or cream (I use cream.)
1/2 cup Italian-flavored bread crumbs
1 Tbs. butter & 2 Tbs. olive oil – for frying

1 Knorr bouillon cube – or – 2 regular bouillon cubes
1/2 cup hot water
1 cup heavy cream
1 (4 oz.) jar diced pimentos – drained
1/2 cup thinly sliced basil – optional !
1/4 tsp. salt – or ‘to taste’
1/2 tsp. pepper
1/4 cup grated Parmesan (I highly suggest using fresh Parmesan.)
2 tsp. cornstarch mixed with 2 Tbs water ++ OPTIONAL

Method

Cut each boneless chicken breast in half and pound each piece between plastic wrap ’till about 1/2″ thick. I used a rolling pin because I couldn’t find my meat mallet… You can also use a cast iron skillet. Or, as one chef put it, his “hard-cover copy of Les Miserables“!!

Pour 1/4 cup cream (or milk) into a shallow bowl. Place 1/2 cup breadcrumbs on a plate. Dip each chicken piece first in the milk (dip both sides), then in the bread crumbs – set aside. If you have an extra moment, press the breadcrumbs into the chicken a bit – it helps the breadcrumbs to adhere. You can also sprinkle the chicken with a bit of paprika if you like, but it’s not necessary.

In a large skillet, add 1 Tbs. butter & 2 Tbs. olive oil. Using medium heat, cook each piece of chicken for 3 – 3 1/2 minutes a side, turning once. (Feel free to add a bit more butter or oil…)

Set cooked chicken aside and keep it warm.

To the same skillet, add 1/2 hot water and the bouillon cube(s)

Bring to a boil, mixing in the browned bits at the bottom of the skillet. Lower heat – add 1 cup heavy cream. Cook, stirring, for 1 minute.

Add:

1 (4 oz.) jar diced pimentos – drained
1/2 cup thinly sliced basil – optional !
1/4 tsp. salt – or ‘to taste
1/2 tsp. pepper
1/4 cup grated Parmesan (I highly suggest using freshly grated Parmesan)

Simmer. stirring, for another minute or two – until mixture thickens slightly.

++ OPTIONAL For a thicker sauce, mix 2 tsp. cornstarch with 2 Tbs water, add to skillet and continue to simmer, stirring, for another minute – or until thickened. (I like my sauce nice ‘n creamy!)

Pour some sauce over the chicken, and pour the rest into a gravy boat to be passed at the table. Enjoy !!

December 28, 2013August 21, 2014

My Yellow Farmhouse - Cooking with Love!10 Comments

Skillet Chicken Dinner

I never realized how many times I actually ‘goof up’ while cooking…. until I started writing this blog. Example – Jessica Seinfeld recently wrote a new cookbook, and I planned to use one of her recipes as a springboard for my Skillet Chicken Dinner. All went well until I realized I’d bought skinless chicken thighs. Change of plans…… Instead of baking the Skillet Chicken Dinner in the oven, I simmered it on the stove. And, as usually happens, the results of my ‘goof’ turned into something unexpected and delicious. The potatoes had a nice, firm texture and the chicken was really tender. Big Bonus – after ‘prep’, the meal cooked in just 35 minutes!

Ingredients and Method Serves 4 – 5 Cooking Time – 35 mins.

4 large potatoes (or 5 medium) – sliced into 1/4′ rounds (It’s not necessary to peel the potatoes. I advise cutting off the ends of the potatoes and discarding them.)
1 cup water
1 large onion, sliced thin
1 Tbs. olive oil
10 BONELESS chicken thighs ……OR………4 boneless, skinless chicken breasts – cut in half
1 1/2 tsp. salt…. 1/4 tsp. pepper….1/8 tsp. paprika….1/8 tsp. garlic salt with parsley…1/2 tsp. Mrs. Dash with Garlic & Herbs… 1/8 tsp. poultry seasoning (I like Bell’s
1/3 cup seasoned bread crumbs….2 tsp. fresh, chopped parsley…. 2 tsp softened butter (If you chose to do the ‘extra step’ (see directions below) double the bread crumb topping.)
2 packages turkey gravy (I like Durkee)
2 tsp. seasoning and browning sauce (I like Gravy Master)

Place the sliced onion into a large skillet, making an even layer of the onion slices.

Pour 1 cup water over the onions.

Layer on the sliced potatoes. Drizzle potatoes with about 1 Tbs. olive oil

In a small bowl, mix 1 1/2 tsp. salt…. 1/4 tsp. pepper….1/8 tsp. paprika….1/8 tsp. garlic salt with parsley…1/2 tsp. Mrs. Dash with Garlic & Herbs… 1/8 tsp. poultry seasoning. Sprinkle about 1 tsp. of the spice mix over the sliced potatoes.

Add the chicken to the skillet – sprinkle with the rest of the spice mix. Cover the skillet and SIMMER for 25 minutes. (You may have to lower the heat more than once to make sure the ‘simmer’ doesn’t turn into a boil.)

After 25 minutes – turn the chicken over. Simmer for another 10 minutes. Check to make sure both the potatoes and chicken are cooked – they should be.

Remove skillet from heat. Using a large spoon, remove most of the liquid and put it into a measuring cup. Add enough water to equal the amount of liquid in your gravy package directions. (I recommend using 2 packages. I also recommend putting in 2 tsp. Gravy Master – it gives your gravy a nice rich color.)

In a small bowl mix 1/3 cup seasoned bread crumbs….2 tsp. fresh, chopped parsley & 2 tsp. softened butter. (Use a spoon to ‘smoosh’ the butter into the other ingredients.) Sprinkle the bread crumb mixture on top of the chicken.

Place the skillet under the broiler – but only if you your handle is heatproof. Otherwise I advise sliding the potatoes and chicken into a casserole. Broil briefly – just until the breadcrumbs are slightly browned – then sprinkle with a bit of fresh parsley. Enjoy!

++ Extra Step ! If you’d like both the chicken AND the potatoes to have a nice breadcrumb topping, then once the Skillet Chicken Dinner is cooked, separate the potatoes and chicken into two parts. Place chicken and potatoes side by side in a large, flat casserole Double the ingredients for the breadcrumb/butter mixture and sprinkle on top. Broil briefly – just until the breadcrumbs are slightly browned, then sprinkle with a bit of fresh parsley. Enjoy !

November 19, 2013February 4, 2014

My Yellow Farmhouse - Cooking with Love!10 Comments

Turkey Strata (Casserole) – Uses Left-Over Turkey and Stuffing

This is so delicious – and so easy !! (My photos do NOT do it justice.)

While working on this post, I’m enjoying a good-sized portion of this delicious Turkey Strata! I gotta say – it’s yummy!! Since the Turkey Strata can already be in the oven when your guests arrive, you’ll have time to clean up your kitchen and meet them with a smile and a glass of wine! The “clean kitchen” part would be exceptional for me… my kitchen is usually a disaster when my company arrives. But they’re used to it… and the meal is always good !

Oven at 350 F Bake for 30 minutes Serves 4 – 5 people

Ingredients & Method

1 Tbs. olive oil
3/4 cups sliced onions
3 – 4 heaping cups baby spinach leaves (Feel free to add more spinach !)
1/2 can mushroom soup
1 packet turkey gravy – (I like McCormick)
1/2 cup milk
3/4 cup water
2 tsp. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. poultry seasoning – (I like Bell’s)
3 cups left-over stuffing – or prepare a packaged stuffing – (I like Stovetop Turkey)
3 cups cooked chicken/turkey, cut into bite-sized pieces
1/8 cup Italian-flavored breadcrumbs
2 Tbs. grated Parmesan cheese
paprika

In a medium-sized skillet over medium heat, cook the sliced onions in the olive oil for 2 minutes. Add baby spinach and cook for another minute. Remove from heat and set aside. In a medium-sized saucepan, over medium-high heat, mix the 1/2 can of mushroom soup, the packet of turkey gravy, milk, water, parsley, poultry seasoning, salt & pepper. Whisk – or stir – until mixture comes to a boil. Lower heat and, still whisking, cook for a minute. Add the bite-sized chicken/turkey to the sauce mixture.

To assemble the Turkey Strata, use a 9′ x 9″ pan or a medium-sized casserole and begin by making a layer of HALF of the stuffing. Spoon HALF the turkey/sauce mixture on top of the stuffing. Now, make a layer of the onion/spinach mixture. (There is only one layer of the onion/spinach mixture.)

Make your final layer of stuffing, and spoon the second – and final layer – of the sauce/turkey mixture on top of the stuffing.

Sprinkle with 1/8 cup bread crumbs and 2 Tbs. grated Parmesan. For color, sprinkle on some paprika. Bake at 350F for 30 minutes. The crumb topping should be slightly browned around the edges and the filling should be bubbling! Enjoy !!