chicken

‘A Little Help from My Friends’ Ham, Chicken and Potato Bake

++ If you wish, this casserole can be prepared using just chicken or ham. It could also be prepared with a few cans of drained tuna !!

‘Ham, Chicken and Potato Bake’ comes together quickly thanks to the use of frozen hash brown potatoes. (I like Potatoes O’Brien hash browns because they already include red pepper and onion.) Thaw the potatoes in your microwave, allow to drain – and they’re ready to go. No cooking and no peeling!

After scattering the potatoes on the bottom of a 9′ x 13′ casserole dish, chunks of cooked chicken and ham are added, along with sweet red pepper, mushrooms and a touch of garlic. A quickly-prepared sauce is poured over all, followed by a sprinkling of three-cheese mix (Parmesan, Romano and Asiago) and some sliced almonds. Bake the casserole at 350F for about for 50 – 60 minutes and get ready for some Good Eaten’ !!

INGREDIENTS Bake in 350F oven for 50 – 60 minutes

1 pkg (28 oz) frozen Potatoes O’Brien – thawed — OR — 1 pkg. (32 oz.) frozen cubed hash browns – thawed
2 cups cooked chicken cut into bite-sized pieces ++ If you don’t happen to have cooked chicken, in a small covered skillet simmer 1 boneless chicken breast in 1/4 water or broth until fully cooked. Cut into bite-sized pieces.
2 cups ham, cut into bite-sized pieces = (10 oz) ham steak ++ Most hams are now water-injected…. If the ham seems ‘drippy’ place between paper towels and squeeze out some of the moisture.
1 small pkg. (10 oz.) cremini (or button) mushrooms, sliced ++ If there are any specs of dirt on the mushrooms, wipe with a paper towel. Do NOT wash under running water. Mushrooms are like little sponges!
1/4 cup chopped onion
1/4 chopped sweet red pepper
1 clove garlic, minced
1 cup sour cream
1 can condensed cream of chicken or mushroom soup, undiluted
1 chicken bouillon cube, crumbled
3/4 to 1 tsp. salt
1/4 tsp. pepper
1 tsp. chopped fresh parsley ++ Fresh parsley can be chopped, then frozen in a small storage bag. Simply break off what you need !!
1 1/2 cups chicken broth
1/2 cup sliced almonds
a bit of parsley – to sprinkle on top
paprika – to sprinkle on top for color

METHOD

Spread thawed Potatoes O’Brien evenly on the bottom of a 9′ x 13′ casserole.

Add cooked chicken and ham pieces.

Place 1 Tbs. butter in a large skillet and cook sliced mushrooms, stirring, until mushrooms wilt. Remove mushrooms and set aside while you cook the 1/4 chopped onion and 1/4 cup chopped sweet red pepper. Cook onion and pepper until softened. Add 1 clove minced garlic. Continue to cook a minute more, until garlic softens.

Spread cooked mushrooms, onion, red pepper and garlic over ham and chicken.

Sauce – – In a medium-sized bowl mix 1 cup sour cream, 1 can condensed cream of chicken (or mushroom soup), 1 chicken bouillon cube, crumbled, 3/4 to 1 tsp. salt, 1/4 tsp. pepper, 1 tsp. chopped fresh parsley and 1 1/2 cups chicken broth until well blended. Pour over ingredients already in casserole.

Sprinkle with 2/3 cup three-cheese-blend ++ Or any mixture of Parmesan and other cheeses. Add 1/2 cup sliced almonds and a bit more chopped fresh parsley. Sprinkle with some paprika.

Bake at 350F for 50 – 60 minutes – until sauce bubbles around edges of casserole. Allow casserole to sit for 5 – 10 minutes and serve. Enjoy!!

February 15, 2015February 15, 2015

My Yellow Farmhouse - Cooking with Love!6 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/

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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

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++ 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

Chicken Tikka Masala with Basmati Rice

++ UPDATE A few friends asked if this recipe is difficult. Actually, Chicken Tikka Masala does take a bit of of time, but each step is easy-peasy.

I absolutely adore Chicken Tikka Masala and have ever since my very first mouthful at the Amherst (Massachusetts) Food Fair. It turns out Chicken Tikka Masala is NOT a real dish from India anymore than certain dishes served in Chinese restaurants are recognized as truly ‘Chinese’. It matters not. If it’s delicious, who cares if it’s authentic?

Chicken Tikka Masala features chicken (obviously!) usually marinated in yogurt and spices, then broiled or grilled and mixed with a sauce of tomatoes, cream, cilantro and several spices.

Recipes for Chicken Tikka Masala vary enough to make your head spin, so I combined several different recipes and the end result could, I believe, rival my favorite Indian restaurant, Pintus, here in West Springfield, Massachusetts.

In India, meals are often served on large platters, and (depending upon the household) people use pieces of Naan to pick up small portions. I highly recommend buying yourself some authentic Naan (bread) to enjoy with your Chicken Tikka Masala.

P.S. Years ago my family and I traveled to Pakistan and India. We enjoyed our trip immensely. Perhaps a month or so after I was preparing some type of curry. My twin sons walked in and exclaimed, “What are you cooking? It smells like Pakistan in here.” I took that as a compliment!!

++ This recipe can be prepared the day before, then, at serving time, all you have to do is reheat it gently and prepare some Basmati rice.

Ingredients Serves 4 – 5

++ Adapted from http://www.bonappetit.com/recipe/chicken-tikka-masala

6 cloves garlic, minced – OR – use a garlic press
4 tsp. finely minced – or grated – fresh peeled ginger
4 tsp. ground turmeric
2 tsp. garam masala (Most stores now sell it in the spice area.)
2 tsp. ground coriander
1 tsp. paprika
2 tsp. ground cumin
++ This makes 1/2 cup total. Use 1/4 cup to marinate chicken. Cover & refrigerate the other 1/4 cup for later.
1 1/2 cups whole-milk plain yogurt. (NOT Greek. And – if you can only find ‘low fat’ plain yogurt, that’s OK.)
1 Tbs. Kosher salt – or – use 1 Tbs. regular salt (I thought 1 Tbs. salt was a mistake – but it was absolutely fine!)
2 lbs. skinless, boneless chicken breasts, cut into thirds lengthwise
3 Tbs. Ghee (clarified butter) OR 3 Tbs. olive oil
1/2 cup minced onion
1/4 cup + 1 Tbs. tomato paste (Freeze the rest in 1 Tbs. size portions in a small freezer bag.)
6 cardamon pods – crushed (I wrapped the cardamon pods in some plastic wrap and hit them with a hammer a few times.)
3/4 tsp. red pepper flakes OR 1/2 tsp. cayenne pepper
2 cans (14 oz. each) Hunt’s Fire Roasted DICED Tomatoes with Garlic
1 pint (2 cups) heavy/whipping cream
3/4 cup chopped fresh cilantro (I used my mini food processor.) ++ Plus a few sprigs for garnish.
1/2 cup yogurt ++ If you plan to make this a day ahead – use 3/4 cup yogurt for this step !!
Basmati Rice & Naan (bread) – for serving

Combine 6 cloves garlic, minced, 4 tsp. finely minced – or grated – fresh peeled ginger, 4 tsp. ground turmeric, 2 tsp. garam masala, 2 tsp. ground coriander, 1 tsp. paprika and 2 tsp. ground cumin in a small bowl.

Using a metal soup spoon, ‘smosh down’ the spices, garlic and ginger a bit. (The ginger might seems a bit fibrous – that’s OK.)

Whisk 1 1/2 cups yogurt, 1 Tbs. salt and HALF the spice mix (1/4 cup) together in a large bowl. Cut chicken breasts into thirds lengthwise.

Add cut up chicken to bowl and turn to coat with yogurt mixture. Cover and chill between 4 – 6 hours. ++ Cover and chill remaining 1/4 cup spice/garlic mix.

Do This Part After Chicken Has Marinated

In a large, heavy pot heat 3 Tbs. olive oil – OR Ghee – over medium heat. Add 1/2 cup minced onion, 1/4 cup + 1 Tbs. tomato paste, , 6 cardamon pods, crushed, 3/4 tsp. red pepper flakes (OR 1/2 tsp. cayenne pepper). Cook, stirring often, until tomato paste is darkened and onion is softened, about 5 minutes.

Add the remaining 1/4 cup spice/garlic mixture and cook, stirring often, until bottom of pan starts to brown – about 4 minutes.

Add 2 cans (14 oz. each) Hunt’s Fire Roasted DICED Tomatoes with Garlic. Mash diced tomatoes down a bit with a potato masher. Bring to a boil, reduce heat and simmer, stirring often and scraping browned bits from bottom of pan, until sauce thickens, about 8 – 10 minutes.

Now add 2 cups heavy/whipping cream and 3/4 cup chopped cilantro. Continue to simmer (uncovered) for between 30 – 40 minutes, stirring occasionally.

While sauce is simmering, remove chicken from refrigerator and take out of marinade. Give chicken pieces each a little shake to remove some of the marinade.

Preheat broiler to HIGH. Line a rimmed baking sheet with foil and set a wire rack inside. Arrange chicken strips on rack in a single layer.

Set oven rack at highest position. Broil chicken pieces until they begin to brown, between 5 – 7 minutes. ++ Chicken will NOT be thoroughly cooked – it will finish cooking in the sauce.

Place chicken on cutting board and cut into bite-sized pieces.

Add chicken to sauce and simmer, stirring occasionally, until chicken is cooked through, between 8 – 10 minutes. Serve atop Basmati rice. Enjoy !!

January 31, 2014October 2, 2015

My Yellow Farmhouse - Cooking with Love!18 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

Rotini with Creamy Red Sauce, Italian Sausage and Chicken

++ The casserole in the photo was prepared using approximately 1/2 of my Rotini with Creamy Red Sauce, Italian Sausage and Chicken.

+ Rotini with Creamy Red Sauce, Italian Sausage and Chicken was inspired by ” jjbegonia’s Weeknight Chicken Riggies”. http://jjbegonia.com/2013/11/04/weeknight-chicken-riggies/

++ Update – December 2013

My sons and their families spent the weekend of December 15th here at my farmhouse, and we celebrated our ‘Roy Christmas’. We had so much fun being together – and this year there’s a new baby in the family!! (Our ‘Roy Christmas’ is usually two weeks before Christmas Day because one of my sons lives several states away.) I served Rotini with Creamy Red Sauce, Italian Sausage and Chicken, as well as Grammy Brouillette’s French Canadian Meat Pies – of course!

I’ve made three changes to the Rotini recipe simply because, like most people who love to cook, I really enjoy fiddling with recipes. So – now you have two ways to prepare this dish !

1. I took the casings off the Italian sausage and cooked the loose sausage-meat.

2. Instead of three boneless chicken breasts – I used one (1 1/2 lb.) package of chicken breast tenders, cut into 1″ pieces.

3. I added 1 (small) box of cherry tomatoes, cut in half.

This is a great pasta dish to make for guests because it’s yummy & it makes a lot ! And – the best part – you can prepare ahead and easily keep it warm in the oven, which gives you time to enjoy yourself.

I add red wine to my sauce. BUT, if you skip the red wine and add a bit of vodka, you have a delicious “Vodka Sauce”. Believe me, you won’t taste the vodka – it just gives the sauce another layer of flavor. Whether you add red wine or vodka, the alcohol content completely disappears during cooking, so there’s no concern about serving this dish to nondrinkers or children.

+ Recipe feeds approximately 6 – 7 people

+ To make less – prepare half the recipe, which is shown in the photo at the top of the page.

+ I kept the Rotini with Creamy Red Sauce, Italian Sausage and Chicken warm and also served it from one of those ‘portable ovens’. I highly recommend acquiring one if you entertain often. (They’re pretty inexpensive !!)

This isn’t a great photo – there was a lot going on, so I didn’t have to time to ‘light the shot’.

Ingredients and Method

1 to 1 /14 boxes — (16 oz.) Rotini, cooked al dente ++ I.E. – the center of the pasta should be chewy… not soft.) ++ There’s plenty of sauce if you chose to cook 1 1/4 boxes.)
2 packages (14 oz) Italian sausage — 1 HOT & 1 SWEET – cut into chunks. (Or – take the meat out of the casings and cook it loose.)
olive oil – you’ll need several tablespoons
1/2 cup water
3 large skinless, boneless chicken breasts – cut into bite-sized chunks. OR 1 package ( 1 1/2 lbs.) chicken breasts tenders.
1 large green pepper, roughly chopped or sliced
1 large red pepper, roughly chopped or sliced
1 large onion, roughly chopped or sliced
3 cloves garlic – minced
2 jars (24 oz.) spaghetti sauce (I like ‘Bertolli Tomato & Basil’.)
1 1/4 tsp. salt
1/2 tsp. pepper
1 tsp. sugar
1/2 cup red wine ….. OR ….. 1/4 vodka Feel free to add more wine or vodka ‘to taste’
OPTIONAL – 1 (small) box of cherry tomatoes, cut in half
1/3 – 1/2 cup freshly grated Parmesan cheese
3/4 to 1 cup HEAVY cream (Light cream works just as well….)
2 Tbs. fresh basil, chopped ++ Add as much, or as little, basil as you like!
1/3 to 1/2 cup freshly grated Parmesan cheese – to sprinkle on top

Method

Cut sausage into chunks (or, take meat out of the sausage casings). Set aside. Cut 3 boneless, skinless chicken breasts into 1″ pieces – set aside.

Chop (or slice) 1 large red pepper, 1 large green pepper & 1 large onion. Set aside. Mince 3 cloves garlic – set aside.

Pour a few tablespoons of olive oil into a large skillet. Brown sausage pieces (or loose sausage meat). ++ The sausage does NOT need to be fully cooked. It’s going to cook more in the sauce. Place the browned sausage into a large saucepan or stockpot.

Remove most of the fat left in the frying pan – but not all.

Deglaze the skillet with 1/2 cup water. Add the chicken chunks and simmer (uncovered) for 4 – 5 minutes – stirring often – until chicken is no longer pink. ++ Don’t overcook chicken – you don’t want tough chicken! Place cooked chicken (and any juices) in the stockpot already containing the cooked sausage.

Now add a few tablespoons olive oil to your frying pan. Cook the chopped (or sliced) pepper and onions until they are crisp tender. Add 3 cloves minced garlic and cook another minute or so.

Place the cooked onions, peppers and garlic in the stockpot containing the cooked sausage and chicken.

Add to the stockpot; 2 jars (24 oz.) spaghetti sauce, 1 1/4 tsp. salt, 1/2 tsp. pepper, 1 tsp. sugar, 1/2 cup red wine ( OR ….. 1/4 cup vodka ) and 1/3 – 1/2 cup freshly grated Parmesan cheese. (Optional – 1 (small) box cherry tomatoes, cut in half.)

Simmer – uncovered – for 1/2 hour, stirring often so the sauce doesn’t stick. ++ While sauce is simmering – cook Rotini according to package directions.

After simmering sauce gently for a half hour, add 3/4 – 1 cup cream. (Any type of cream will do !) Simmer on low for 1 – 2 minutes. ++ Be sure to ‘simmer’ – you don’t want to curdle the cream! Add 2 Tbs. chopped fresh basil. ++ I like to add the basil at the last minute so you really get all the fabulous fresh basil flavor, which seems to ‘get lost’ if it’s cooked too long.

+ These two photos show only HALF the recipe

Place the cooked and drained Rotini into a large serving bowl or casserole.

Add the creamy red sauce – mix until well-blended. Sprinkle on 1/3 – 1/2 freshly grated Parmesan cheese – and serve.

Or………you can bake your Rotini with Creamy Red Sauce, uncovered, at 350F for 15 – 20 minutes, which actually intensifies the flavor.

If you want to keep your Rotini with Creamy Red Sauce warm for a while – just lower the heat to 225F & cover the casserole with aluminum foil. Andiamo a mangiare !

November 19, 2013December 13, 2014

My Yellow Farmhouse - Cooking with Love!9 Comments

Always Moist Barbequed Chicken, Corny Bread and Easy-Cheesy New Potatoes

“Always Moist Barbequed Chicken”

“Corny Bread – Made in Bread Machine”

“Easy Cheesy New Potatoes”

“Easy Cheesy New Potatoes” – – – ‘Brooklyn Farm Girl’s’ version – – – prepared with fresh radishes and broccoli straight from her rooftop garden. Check out Pamela’s blog at brooklynfarmgirl.com!!

Some friends came over tonight to help take my outdoor furniture out of the barn – and into the yard, where it belongs! The weather today was amazing – mild with no humidity…. the kind of day that just screams – BAR–B– QUE !!

I haven’t made my Always Moist Barbequed Chicken in a while, although it’s always a real favorite whenever I make it. (And it was a big hit tonight.) The secret lies in the marinade, and, in cooking the chicken in a 250 F oven for 1 1/2 to 2 hours so the meat is partly cooked before it goes on the grill. So you can say goodbye to slightly raw – or dried out – barbequed chicken!

The Easy-Cheesy New Potatoes is something I “invented” tonight – and the Corny Bread recipe is from a cookbook that came with my bread maker. Even though there’s a half cup of cornmeal in the ingredients, it doesn’t taste like cornbread. It’s just incredibly moist and light! .

“Always Moist Barbequed Chicken”

The “Always Moist Barbequed Chicken” is marinated for several hours – or overnight – so I’m giving you those directions first.

Ingredients – (Uses 4 Large Chicken Breast Halves – bone-in and with skin.)

4 bone-in chicken breast halves with skin
3/4 cup Italian salad dressing
2 Tbs. soy sauce
1/4 tsp. garlic powder
dash of pepper

Combine the Italian salad dressing with 2 Tbs. soy sauce, 1/4 tsp. garlic powder and a dash of pepper. If you like, you can add some other ingredients to your marinade, such as a bit of cayenne pepper are some cumin, for example.

Place the chicken in a bowl, a pan or a large zip lock bag, and pour the marinade over it. Marinate overnight – or for several hours, turning occasionally.

About 1 1/2 to 2 hours before you plan to barbeque (depending on the size of the chicken breasts) set your oven at 250 F, drain away the marinade and place the chicken in a low sided casserole or pan. (You can turn the chicken a few times but it’s not necessary.)

At the end of the cooking time, the chicken will look like this – all ready to be barbequed!

OK – you’re all set! Set your gas grill at medium. Slather chicken breasts with your favorite sauce, grill until the skin as brown as you like and enjoy! (If fat from the chicken makes your grill flame up – lower heat a bit.)

++ Tip from Emril Legasse – spread on your barbeque sauce at the last-minute or it might crystallize and char! My chicken breasts charred a bit because I turned up the heat when the skin wasn’t browning quickly enough for me…. and the next thing I knew, it had gotten slightly charred. Oh well, we live & learn !

Corny Bread – Made in the Bread Machine

The “Corny Bread” takes several hours, so allow yourself enough time. (Not that you have to do any of the kneading etc.!)

Ingredients

2 Tbs. milk. . . .and add lukewarm water to make 1 cup
1/4 cup honey
3 Tbs. butter, softened a bit
1 tsp. salt
3 cups flour
1/2 cup cornmeal
1 1/4 tsp. yeast – bread machine yeast !
++ OPTIONAL – 1/2 cup canned corn – drained OR 1/2 cup frozen corn – ADDED LATER!

Place all the ingredients – EXCEPT THE CORN – in your bread machine’s baking pan in the order listed above. Select the “Basic” and “Regular Crust” settings. My bread machine lets me know when I should add ingredients such as nuts – or corn. If you’re bread maker doesn’t have this feature, you can add the corn towards the end of the kneading cycle. (My machine takes 3 hours and 50 minutes to knead and bake the bread.)

“Easy Cheesy New Potatoes”

My sister-in-law says I could make a delicious meal out of mud. And by that she means I can take a bit of this and a bit of that and – voila – some good eatin’ ! I take that as a very nice complement – thanks Sue !! These “Easy Cheesy New potatoes” were NOT made out of mud but out of what I happened to have on hand. I love the flavor and texture of new potatoes – like strawberries, they taste like spring or early summer.

Ingredients

6 – 7 medium new potatoes – unpeeled
1/2 tsp. salt
2 Tbs. olive oil
2 Tbs. butter
5 shakes of Tabasco sauce
1/4 tsp. salt – or to taste
2 Tbs. fresh parsley, chopped
some sliced cheese to place on the top – about 1/2 cup – as much as you want
(I happened to have Marble Jack cheese, which is a combination of Colby and Monterey Jack)

Scrub potatoes a bit under running water, then cut into chunks of about 1″. Place in a saucepan and cover with water. Bring water to a boil. Lower heat to a simmer and cook potatoes until they are fork tender. (According to my brother-in-law, I didn’t cook them enough. According to his wife, they were fine…)

Once potatoes are cooked, drain and set aside. With the heat off, mix 2 Tbs butter, 2 Tbs. olive oil, 5 shakes Tabasco sauce, 2 Tbs. parsley and 1/4 tsp. salt in the pan. Add in the potatoes and mix well. (If the potatoes begin to break up a bit… that’s fine.)

Place potatoes in a casserole. Put some sliced cheese on top and broil until the cheese is melted – that’s it ! (The cheese tends to melt quickly because the potatoes are already hot!) Enjoy !

June 20, 2013March 18, 2014

My Yellow Farmhouse - Cooking with Love!19 Comments

Thai-Inspired Chicken and Noodles

It’s always hard for me to wait until I’ve finished photographing a new recipe before I can enjoy it eating it – I just want to “dive in”. And that’s what I’m doing right now – happily eating some of my Thai-Inspired Chicken and Noodles. I’m also watching Haunted Collector, so between that and eating so late, I should be having some pretty strange dreams tonight!

I had planned to make Chicken-Ham Roll-Ups today but, instead, posted about our beautiful farm in Quebec. Then, I happened to come across a recipe I had created quite a while ago for Peanut Sesame Noodles, so I decided I’d make it and post the recipe. I’ve added some chicken to the recipe, so now it makes a complete meal. I must say, I’m pretty happy with the results!

Don’t be put off by the addition of peanut butter. Many countries cook with peanuts/peanut butter, so give this recipe I try. I think you’ll like it !!

I call this recipe “Thai-Inspired” because it’s not an authentic Thai recipe. For one thing, a true “Thai” recipe would probably not include this much peanut butter, so feel free to put in less. This dish is neither overly spicy or hot, so adjust the Cayenne pepper to your taste if you prefer heat. (You could add some red pepper flakes.) That’s the beauty of cooking – you can make this as spicy or peanut-y as you wish!

I highly recommend using Gravy Master because it gives this dish a boost of both flavor and color. (Flavour & colour for my international friends.) Actually, much of the enjoyment in eating comes down to how food looks, as well as how it tastes, so a bit of extra color can make a difference in a recipe. Enjoy!!

Ingredients

8 oz (1/2 package) linguine or angel hair pasta – any kind of long pasta or noodles, cooked according to directions and drained.
1 large onion, cut lengthwise into slices
1 Tbs. butter
2 pieces chicken breast, cut into 1″ chunks
1 tsp. Gravy Master – “Seasoning and Browning Sauce”
1/4 tsp. ginger (I used ground ginger but you could use fresh.)
1 Tbs. butter
1/2 cup water
1/3 cup chunky peanut butter – (Feel free to use less – I just happen to like LOTS!!)
2 chicken bouillon cubes
2 – 3 pinches Cayenne pepper – (Add some red pepper flakes if you like.)
1 1/2 tsp. Teriyaki sauce (I like Kikkoman’s)
1 1/2 tsp. dark sesame oil
3/4 cup “half ‘n half” (cream)
salt & pepper to taste
2 tsp. chopped fresh parsley, plus some for garnish

Melt 1 Tbs. butter in a large skillet over medium heat. Add sliced onion and cook, stirring occasionally, for 5 minutes. Remove cooked onions to a bowl and set aside.

Melt another 1 Tbs. butter, and add chicken chunks which have been mixed with 1 tsp. Gravy Master and 1/4 tsp. ginger. Cook, stirring, over medium-high heat for 4 minutes. LOWER HEAT TO MEDIUM.

Add 1/2 cup water, 1/3 cup chunky peanut butter (Again – feel free to use less peanut butter), 2 chicken bouillon cubes, 2 – 3 pinches Cayenne pepper, 1 1/2 tsps. Teriyaki sauce, 1 1/2 tsps. dark sesame oil, 3/4 cup “half ‘n half”, 2 tsps. chopped fresh parsley and salt and pepper to taste.

Add cooked onion slices to skillet, and continue cooking and stirring just until everything is heated through. Adjust seasonings and serve. Enjoy!!

March 14, 2013October 27, 2014

My Yellow Farmhouse - Cooking with Love!4 Comments

“A Little Help from My Friends” Creamy Curried Rice with Chicken

This recipe comes together in about 40 minutes due to “a little help from my friends” – namely a box of curried rice and a purchased cooked chicken. I don’t know about you – but I’m a BIG FAN of supermarket roast chickens because they’re always tender and delicious – and pretty affordable.

Use for Blog - fixed

The creamy curried rice also makes an excellent side dish, minus the chicken – which is actually how I served it recently. Then I thought, “Hmm. with the addition of some chicken, this would make a quick & easy meal!”

Serves 2 – 3+ as a main dish Adjust curry powder to taste!

Ingredients

3 cups water (Package calls for 2 cups….)
1 Tbs. olive oil
1 package GOYA – Curry Rice with Carrots and Onions
2 cups mixed frozen vegetables
3/4 cup heavy cream
1/4 cup water
3 to 4 cups COOKED sliced chicken
1 Tbs. curry powder – or to taste
1/3 tsp. salt

In a medium saucepan, over high heat, bring 3 cups of water to a boil. Lower heat and add 1 Tbs. olive oil and contents of Curry Rice package. Stir rice and water – cover pan.

Allow water/rice to simmer for 15 minutes. In the meantime, slice the chicken, measure out 3 – 4 cups and set aside. After 15 minutes, stir rice and add 2 cups frozen mixed vegetables. Raise heat until mixture begins to simmer once again, then lower heat. Cover and continue simmering for another 10 minutes – or until the vegetables are fully cooked.

Add 3/4 cup heavy cream, 1/4 cup water, 1 Tbs. curry powder and 1/3 salt. Mix well, add 3 to 4 cups sliced COOKED chicken. Once chicken has warmed up – you’re ready to eat. Enjoy!

February 12, 2013February 8, 2014

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Oven “Barbecued” Chicken

Plump chicken breasts and legs are marinated before being broiled, then baked in the oven, resulting in chicken that’s moist, tender and flavorful. You know, recently I’ve been thinking how my mom used to broil chicken – and how delicious it was. And I’ve also been thinking how no one seems to use their broiler for cooking anymore…. So, drag out that broiler pan and cook yourself up some of this oven-barbecued chicken. It’s yummy!

You’ll need a broiler pan, sprayed with non-stick spray (or spread on some vegetable oil). (This will keep help keep the chicken skin from sticking.)

++ Don’t have a broiler pan – use a large baking pan and put a cooling rack in it.

++ Don’t have either a broiler pan or a roasting pan – that’s OK. Use a 13″ x 9″ pan. The Oven-Barbecued Chicken will be delicious which ever type pan you use.

roaster pan with rack - courtesy of Bed, Bath and Beyond

brownie pan - photo courtesy of Bed, Bath and Beyond

Ingredients

6 pieces of chicken – breasts or thighs – or a combination of both. (Not boneless.)
1/2 cup chopped onions
1 cup Italian salad dressing – (I like Wish Bone Robusto Italian)
1 cup barbecue sauce – (I like Sweet Baby Ray’s Hickory and Brown Sugar)

FIRST STEP – – Marinate Chicken

In a small frying pan, cook 1/2 cup chopped onions for a few minutes. (They don’t need to be fully cooked.) In a bowl large enough to fit six pieces of chicken, put the cooked onions, Italian salad dressing and barbecue sauce – mix everything together. Add the six pieces of chicken and turn to coat.

Cover the bowl and refrigerate for several hours – or overnight – turning the chicken at least once.

About an hour before you plan to eat, remove chicken from the barbecue sauce mixture. DON’T THROW OUT THE SAUCE!!

SECOND STEP – – Broiler on LOW Pan placed on highest rack in oven.

Place the chicken, skin side down, on greased broiler pan. Baste chicken with some of the barbecue sauce mixture. Place broiling pan 5 – 6 inches below the broiling element and broil for 10 – 15 minutes. (If chicken starts to burn, broil for only 10 minutes or so.)

Turn chicken over and baste with more barbecue sauce. Broil that side for 10 – 15 minutes. (Again, if skin starts to burn, broil for only 10 minutes or so.)

THIRD STEP – – Oven at 350 F

Turn off broiler. Remove chicken and broiler pan from oven. Place oven rack in the center of the oven and set temperature at 350 F.

++ Place broiler pan – with the broiled chicken – in the oven. Bake chicken for about 25 minutes – or (using a meat thermometer) cook until chicken reaches an internal temperature of 170 F.

++ If you happen to have a broiler pan, I recommend using it ’cause the chicken will be less crowded and will cook faster. Enjoy!!

Oven 'Barbecued' Chicken - myyellowfarmhouse.com — Oven ‘Barbecued’ Chicken

January 30, 2013July 13, 2016

My Yellow Farmhouse - Cooking with Love!5 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 !!