Category Archives: Poultry

Chicken and Turkey recipes

Lemon Bar-B-Que Chicken Breasts

Lemon Bar-B-Que Chicken Beasts
Lemon Bar-B-Que Chicken Breasts

Lemon Bar-B-Que Chicken Breasts are a milder flavor of tartness and spicy heat. Lemon juice, lemon zest and crushed red pepper flakes provide the mild tart and spicy flavor.

Garlic and fresh rosemary sprig enhances the flavors of this chicken entree.

Lemon Bar-B-Que Chicken Beasts

Julia Ann
Lemon juice, lemon zest and roasted red pepper flakes give the tartness and heat to these chicken breast filet. Herb and a seasonings give an extra flavor for mild barbecue taste.
Print Recipe
Prep Time 1 hour
Total Time 2 hours
Course Entree
Cuisine Italian
Servings 2
Calories 244 kcal

Equipment

  • Glass bowl to marinade
  • Broiler pan

Ingredients
  

  • 2 chicken beasts boneless
  • ¼ c olive oil extra virgin
  • 2 teaspoons lemon zest finely grated lemon rind
  • 1 tbsp lemon juice fresh lemon
  • 1 clove garlic large clove minced
  • ½ teaspoon roasted red pepper flakes
  • 1 teaspoon whole rosemary leaves dried
  • ⅛ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 sprig fresh rosemary or parsley

Instructions
 

  • Cut the chicken breasts into 3-4 strips.
  • Make the marinade, barbecue sauce, by mixing the oil, lemon zest, lemon juice, garlic , crushed roasted red peppers and dried whole rosemary in a small mixing bowl.
    Add salt and pepper, more or less to taste. Whisk to blend.
    Place the chicken in shallow glass bowl; pour marinade over the chicken pieces.
    Cover bowl and marinate in refrigerator at least 1 hour to 4 hours.
    Preheat the oven broiler (or use a grill).
    Prepare broiler pan by covering with aluminum foil.
    Place chicken strips on broiler pan.
    Cook under hot broiler or on the grill for 6-8 minutes, turning until tender.
    Put on serving plate garnished with rosemary, parsley sprig or lemon wedge,

Notes

The right internal temperature for cooked chicken is 165° F.
 
 
 

Nutrition

Calories: 244kcalCarbohydrates: 1gProtein: 1gFat: 27gSaturated Fat: 4gSodium: 146mgFiber: 1gSugar: 1gVitamin C: 6mgIron: 1mg
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In the U.S. Midwest potatoes are often fixed with chicken, usually mashed potatoes with gravy. The Lemon Bar-B-Que Chicken Breasts will not have the needed fat to make gravy, try something different such as: An Irish recipe for mashed potatoes and kale. A pasta side dish would be good too. How about a green vegetable, potatoes, and pasta? Use the recipe: green beans, red potatoes and bow-tie pasta as the side dish. Then you have potatoes and pasta!

https://cookbookinabox.com/our-recipes/vegetables-side-dishes/colcannon-kale/ https://cookbookinabox.com/our-recipes/pasta-rice/green-beans-red-potatoes-and-pasta/

Because this was a large plant and will grow taller, it was placed in separate pot.

Rosemary can be grown in your own garden in the sunlight and warm temperature. The sprigs are of flat needles which are used cooking. Often used in meats such as pork, salmon, lamb and chicken. Soups and sauces are enhanced by its pungent flavor and fragrance; it is an evergreen and available all year. When cooking with rosemary, pull off the leaves from the stem to wash an dry. According to httpss://whfoods.org rosemary stimulates the immune system and improving digestion. It may reduce the severity of asthma attacks. http://whfoods.org/genpage.php?tname=foodspice&dbid=75

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.   ©2007-2021 Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat & Trdmk. Off. “Reg “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice®The Art of Gourmet Cookery®  cookbookinabox® All rights reserved.

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

 Chicken and Mushrooms in Herb Sauce

This recipe is great for those evenings you are running  behind in the schedule. There is the entree of chicken breasts with a mushroom her b sauce to put over rice, pasta or potatoes. Just add a green veggie such as green beans and a salad of cabbage apple slaw, and ending with the family’s favorite dessert.  May I suggesr peach up-side down cake for the dessert.  

Chicken & Mushrooms in Herb Sauce

Julia Ann
Mushrooms and chicken breasts in a creamy and herb flavored sauce to enhance rice, pasta or potatoes. Comfort food at its best.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Poultry
Cuisine Italian
Servings 4

Ingredients
  

  • 2 large chicken breasts skinless, boned and halved
  • 1/2 cup bread crumbs
  • 1/4 teaspoon thyme
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 cup cream *
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup large fresh white button mushrooms sliced
  • 1 tablespoon flour
  • 1/4 cup chicken broth or more as needed

Instructions
 

  • Butterfly ** the chicken breasts and pound to make them equal thickness.
  • Mix the bread crumbs, thyme, sage, black pepper and sea salt in a plastic bag.
  • Pour the cream into a bowl.
  • Heat the olive oil and butter in a skillet.
  • Dip each of the chicken pieces into the cream then in bag of seasoned bread crumbs, shake to coat the chicken with crumbs.
  • Lay the chicken pieces into the hot oil/butter mixture.
  • Brown the chicken on both sides.
  • Remove to a plate and keep warm.
  • Pour the broth in the skillet, breaking loose any crumbs in the skillet*** with a whisk.
  • Add the flour and stir to blend; add more chicken broth if too thick.
  • Return the chicken to the skillet and layer the sliced mushrooms over the chicken.
  • Heat chicken and mushrooms in the sauce until cooked through.
  • Serve over rice, pasta or mashed potatoes.

Notes

*Undiluted evaporated milk can be used as cream substituter.**Remove the fat from chicken breast; to butterfly, cut horizontally through the thickest part of the breast until it opens up as a book. do not cut through or off. Pound the piece of breast between wax paper, to get it equal in thickness. ***To deglaze a pan, pour a small amount of liquid into pan of residue bits of chicken to loosen and heat to become a part of the sauce before adding the flour and liquid. .
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 √ Benefits of Mushrooms:

  • They are low in calories and sodium
  • They  are fat-free, cholesterol free, gluten-free.
  • They are a good source of B vitamins, i.e. riboflavin, niacin, pantothenic acid.
  • They have vitamin D, copper, copper, potassium and selenium.
  • They provide antioxidants to protect inflammation from disease and strengthen the immune system.

√ For more Benefits of Mushroom information go to www. mushroominfo.com/benefits.

Chicken & Mushrooms  Herb Sauce Dinner Menu Suggestions:

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2018  Netta Belle’s Choice®
The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”
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The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Chicken Breasts in Mushroom Sauce

This recipe is adapted from cookbookinabox’s recipe:

Chicken & Mushrooms in Herb Sauce

 

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

The following recipe is for a quantity of 10-12 pieces of chicken in a thick creamy mushroom sauce to be eaten over risotto, rice, pasta or mashed potatoes.

Chicken & Mushrooms in Herb Sauce

Chicken Breasts in Mushroom Sauce

Julia Ann
A company dinner of tender chicken breasts in a creamy mushroom sauce to be served with risotto, rice, pasta or mashed potatoes.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Entree, Poultry
Cuisine American
Servings 12 servings

Ingredients
  

  • 6 large chicken breasts skinless, boneless
  • 1 1/2 cup seasoned Italian Bread Crumbs
  • 1 teaspoon dried thyme
  • 1 teaspoon dried whole sage
  • 1 teaspoon sea salt
  • 1 teaspoon black papper
  • 1 cup cream
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 2 cups fresh white button mushrooms, sliced
  • 1/4 cup flour
  • 1-1/2 cup chicken broth more as needed.

Instructions
 

  • Preheat oven to 350 F.
  • Remove the fat from the chicken breasts.
  • Cut horizontally though the thickest part of the breast, cut in half for equal size. Pound between wax paper if need to get equal thickness.
  • Mix the bread crumbs and seasonings in a plastic bag.
  • Heat the olive oil and butter in a large heavy skillet.
  • Dip each piece of chicken in the cream, then shake in the bag of crumbs to cover. Remove any excess crumbs.
  • Lay the chicken in the hot skillet, just to brown, do not overcook.
  • Remove the chicken to a oven-proof pan.
  • Brown the remaining pieces of chicken, layer in the over-proof pan.
  • Deglaze the skillet with a small amount of broth, loosen the residue bits of chicken loose to be come part of the sauce.
  • Add the flour, whisk, stir to blend adding broth to make a smooth sauce.
  • Pour in the sliced mushrooms, just to moisten and heat slightly.
  • Pour sauce and mushrooms over the pan of browned chicken.
  • Cover tightly with aluminum foil and put in oven 1 hour.

Notes

Undiluted evaporated milk can be used in place of cream............................ Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.All rights reserved.
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 This is the Menu was served with

Chicken Breasts in Mushroom Sauce

Risotto with Peas and Parmesan Cheese

Steamed Cauliflower with Sweet Red Peppers and Garlic

Steamed Green Beans sauteed in Olive Oil, topped with Lemon Zest and Toasted Almonds

Cranberry Sauce, Crushed pineapple , Diced Apple, and Chopped Walnuts in Cherry Gelatin.

Cranberry Apple Salad

Cranberry Sauce, Pineapple, Apple, Walnut Cherry Gelatin Salad

Baked Honey Wheat Bread

Baked Honey Whole Wheat Bread

Baked Honey Whole Wheat Bread

 Pumpkin Roll with Whip Cream

Serving of Pumpkin Roll with Whip Cream

Serving of Pumpkin Roll with Whip Cream

Netta Belle's Choice cookbookinabox 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Chicken Schnitzel

Chicken Schnitzel

Chicken Schnitzel:  A fresh change from comfort foods.

Chicken Schnitzel

Chicken Schnitzel

We have been having  soups, creamy casseroles, breads and desserts to comfort us in the cold of winter.  I decided we needed something crispy and fried.  Fried food is a rarity at our house, we bake, broil, steam, lightly saute or braise.   I remembered Chicken Schnitzel.

Chicken Schnitzel

Chicken Schnitzel

 It tasted so good, crispy, tender pieces of breasts of chicken with a crispy coating.  It was a nice change.

We look for comfort in foods, in the cold weather we look for comfortable clothes by wearing layers of  tee shirts, sweatshirts, big sweaters, and warm pants.    

 

Related imageThen comes spring and the unveiling!  Will that be a shock to you?  Have you found all your comfort foods around your middle? Are your scales a forbidden place to step?  Does it sound like a  lead into for a low calorie meal?  It wasn’t that at all. Really just changed the flavor of comfort foods to foods cooked in olive oil.  

 

 

Frying Chicken Schnitzel

Frying Chicken Schnitzel

I cut the chicken breasts into thin layers, 1/4 to 1/2 inch thick.  I did not flatten the pieces, as in true schnitzel. I mixed an egg with 1 tablespoon water and prepared a pan of flour, cayenne pepper and   a seasoning blend and black pepper.  I dipped the chicken cutlets in the flour, then into the egg mixture and again into the seasoned flour.  When the oil was hot in the skillet, I added the chicken cutlets to brown under a reduced heat, until crispy on both sides, about 4-6 minutes each sides to 170 F.  This recipe was inspired by Winemonger.com.

Roasted Mixed Vegetables

Roasted Mixed Vegetables

The side dish was roasted mixed vegetables, coated with olive oil, dried Italian Seasonings and black pepper.  The vegetables are those on hand, this time we had potato, zucchini, onion, garlic, carrots, celery, cabbage and cauliflower.  These were roasted at 525 F to tender and somewhat browned, 20-25 minutes.  They were a nice balance with the Chicken Schnitzel.

We still had some sweet, warm, creamy, comfort food:  Creamy Rice Pudding.  This is a favorite recipe adapted from Chef Ron Lock’s Creamy Rice Pudding. I used long grain white rice, 1 cup vanilla soy milk, 1/2 cup Carnation Milk and 1/2 cup water. 

Creamy Rice Pudding

Creamy Rice Pudding

Chicken Schnitzel

Chicken Schnitzel

Julia Ann
Fried crispy chicken cutlets with a thick crust over the tender white chicken breasts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Entree
Cuisine American
Servings 4 pieces

Ingredients
  

  • 2 boneless chicken breasts
  • 1 egg beaten
  • 1 tablespoon water
  • 1/8 teaspoon cayenne pepper to taste
  • 1 teaspoon Flavour-Enhancer Spice Blend
  • 1/2 cup Flour
  • 1/4 teaspoon Ground black pepper
  • 4-5 tablespoons olive oil or less if desired

Instructions
 

  • Cut chicken breasts in half, lengthwise or about 1/4 to 1/2 inch to get about 4 cutlets
  • Mix the egg and water.
  • Lightly season the chicken cutlets with cayenne and Flavour-Enhancer Spice Blend.
  • Mix the measured amount of seasonings in the flour.
  • Roll the chicken cutlets in the seasoned flour.
  • Dip in the egg to coat on both sides.
  • Again dip in the seasoned flour, set aside while seasoning the rest of chicken.
  • Heat the olive oil, hot, in a heavy skillet, the oil will sizzle when chicken is added.
  • Place the chicken cutlets in the skillet to brown about 4 minutes.
  • Sprinkle more black pepper is desired.
  • Turn the pieces over to brown the other side for about 4-6 minutes.
  • The temperature of the chicken should be 170 F when done.
  • Lay the crispy chicken cutlets on a meat platter lined with toweling to drain excess oil.

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®l bring you great recipes for your cooking experience...©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® . All rights reserved.
Tried this recipe?Let us know how it was!

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

Chuckwagon Turkey Stew

Chuckwagon Stew

There is a long history behind the Chuckwagon.  They were used by the cowboys working on the Texas cattle drives as early as 1867.  Each had their own cook, often called “Cookie” and was king of his chuckwagon.  The chuckwagon was the social center for the cowboys out on a drive.  He determined when, what to eat and sometimes, how much. 

Turkey Chuckwagon Stew  Chuckwagon Turkey Stew

Not much different than the  home “Cookies”   However, I doubt turkey was very the main meat in the stew, not when moving beef across the land.  There are some very interesting stories of the chuckwagon history.

Every ready baked potatoes.

My real intention of taking about this stew was the use of prebaked potatoes to have in the refrigerator to add to soups, stews, or for stir frying without the waiting for the potato to bake.  I bake four russet potatoes, wrapped in foil for 1 hour at 400 F.  They are cooled to room temperature in the foil, and stored until ready for addition to a recipe.  That was the beginning of the Chuckwagon Turkey Stew.

Chuckwagon Turkey Stew

Julia Ann
A savory stew to enjoy around a camp fire or picnic. Just as great to have for a quick evening week day dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Stew
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 pound ground turkey
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1/2 cup onion diced
  • 1 cloves garlic minced
  • 1-2 tablespoons of jalapeno pepper diced (more if preferred hotter)
  • 1 tablespoon flour
  • 1/2-3/4 cup cooked or canned navy beans drained (other canned beans if preferred)
  • 14.5 ounces of diced tomatoes with juice
  • 1-2 cups baked potatoes diced
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground dried thyme
  • 1/4 teaspoon Netta Belle's Choice Crushed Red Pepper Flakes
  • 1/4 cup of ketchup
  • Netta Belle's Choice Sea Salt
  • Netta Belle's Choice Ground Black Pepper

Instructions
 

  • Brown the ground turkey in the olive oil, drain on paper towels, set aside.
  • Brown the onion, garlic, jalapeno pepper in olive oil until soft.
  • Add the browned turkey to the skillet.
  • Sprinkle the flour over the turkey, stir to blend. This is to thicken the juices.
  • Add beans, tomatoes and potatoes.
  • Stir to blend together.
  • Add the seasonings.
  • Simmer for 25 minutes.

Notes

This recipe is versatile to prepare to your family's taste. Ground beef or sausage could be used in place of the turkey, as well as your choice of beans and seasonings. Enjoy for a quick supper/dinner.-----------------------------------
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® .All rights reserved.
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Chuckwagon Turkey Stew

Stone Ground Corn Bread

Stone Ground Corn Bread                                                                                                       

 

Enjoy Stone Ground Cornbread
with Chuckwagon Turkey Stew.

 

 

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience. ©2007-2020 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.