TURKEY POT PIE with HERB DUMPLING CRUST

TURKEY POT PIE with HERB DUMPLING CRUST

 

Preheat oven to 400˚F
In a saucepan, bring to a boil:	10 oz [284ml] can chicken stock 3 cups carrots, sliced and diced
Cook until tender crisp 5 to 7 minutes. Drain chicken stock into large measure; place carrots in casserole dish.
To stock in measure, add to make 3 cups [750ml]:	enough milk
In a large deep skillet, melt:	1/3 cup butter
Add and cook until golden:	8 oz [227g] mushrooms, quartered
Remove mushrooms to casserole with slotted spoon.
Whisk into remaining butter:	¼ cup flour
Whisk in stock and milk; bring to a boil; reduce heat.
Add:	½ tsp dried thyme ¼ tsp Tabasco sauce
Simmer gently, stirring occasionally 5 to 10 minutes until thickened: Add carrots and mushrooms.
Add:	¼ cup diced pimento 1 cup frozen peas 2 cups cooked turkey, cubed
Reduce heat to very low while preparing dumpling crust:
Whisk together in bowl:	1 cup all-purpose flour 2 tsp baking powder 1 tbsp chopped fresh parsley (or ½ tsp dried) 1 tbsp chopped fresh dill (or ½ tsp dried) ¼ tsp salt
Cut in with pastry blender or two forks:	1/3 cup butter
Make a well in flour mixture and pour in:	½ cup
Using a fork, quickly toss the milk into the flour mixture just until there are no traces of flour. Pat the dough into a shape to fit the casserole. Spoon the warm turkey mixture into casserole dish. Place dough directly on top; cut steam vents, brush dough with 2 tbsp cold milk. Bake 30 to 35 minutes.
FoodNote: May substitute frozen carrots for fresh thereby removing necessity of cooking the carrots, but then must defrost the carrots/peas mixture. Make this recipe ‘go further’ (serve more) by using a larger casserole and doubling the dumpling crust recipe.

 

 

TERIYAKI CHICKEN TOSS WITH SPAGHETTINI PASTA

TERIYAKI CHICKEN TOSS WITH SPAGHETTINI PASTA

 

Preheat oven to 375°
Place in a shallow baking dish: sprinkled with:	1 lb [450g] chicken breast, boneless, skinless seasoned pepper [Mrs. Dash] ½ to 1 tsp crushed chili
Roast 20 to 30 minutes until tender cooked. Remove from oven, slice in thin strips on diagonal.
Cook a la dente, rinse and drain:	350g spaghettini pasta
Rinse the pasta pot, and return to heat:	1 cup chicken broth 2 tsp curry 1 tbsp honey ½ tsp basil
Toss the pasta in the pot to coat with the spiced broth. Keep warm.
In a large skillet or wok over med-high heat, stir fry:	1 small onion, chopped 1 small zucchini, sliced ½ green pepper, cut in 2 cm pieces ½ red pepper, cut in 2 cm pieces mushrooms, quartered
In a prep bowl, whisk together:	1 tbsp cornstarch 2 tbsp soy sauce 1/3 cup V-H honey-garlic sauce ¼ cup chicken broth
Stir in the sliced roasted chicken and the sauce, stir until the sauce is simmered and thickened. Serve in pasta bowls over the spiced spaghettini

TANGY SALSA CHICKEN

TANGY SALSA CHICKEN

 

Preheat oven to 350°F (400°F if using frozen chicken)
In a prep bowl, stir together:	1 small onion, finely diced ½ cup brown sugar ½ cup ketchup ¼ cup salsa 1/8 tsp cayenne ½ tsp pepper blend, freshly ground
Arrange in a shallow baking dish,	4 to 6 medium size chicken breasts
Pour the sauce over the chicken. Bake uncovered 20 to 40 minutes, depending on size of individual pieces and whether the chicken is fresh or frozen. Baste occasionally. Serve with rice, carrots and green beans.

 

SZECHUAN ORANGE-GINGER CHICKEN with PASTA & VEGETABLES

SZECHUAN ORANGE-GINGER CHICKEN with PASTA & VEGETABLES

 

Preheat oven to 375°
Place in a shallow baking dish: sprinkled with:	1 lb [450g] chicken breast, boneless, skinless seasoned pepper [
Roast 20 to 30 minutes until tender cooked. Remove from oven, cut into bite-sized pieces.
Meanwhile, cook & drain:	350 g vermicelli pasta
In a prep bowl, whisk together, and set aside:	2 tbsp tahini ¼ cup V-H dry garlic sauce ½ cup orange juice 1 tbsp chili-garlic sauce ¼ cup sherry 2 tsp garlic, minced 2 tsp brown sugar 1 tsp ground cumin 2 tsp ground ginger
Steam:	bunch of broccoli
In a large skillet or wok over med-high heat, stir fry:	1 red pepper, cut in 2 cm pieces
Stir in the sauce, roasted chicken and lower heat to simmer. Divide pasta between 4 to 6 bowls, spoon chicken sauce over.
Garnish with:	Chow Mein noodles Dry roasted unsalted peanuts
Serve immediately with steamed broccoli on the side.

 

ORANGE CHICKEN STIR FRY

ORANGE CHICKEN STIR FRY

 

Marinate chicken two hours ahead of cooking time!
In a shallow glass dish, combine	¼ cup orange juice 1½ tbsp cornstarch
Stir in:	1 lb. boneless, skinless chicken breasts, cut in strips
Cover and chill 2 hours - drain chicken, discard juice mixture.
Cook rice to serve stir fry over - 2 cups
Combine in a small bowl and set aside:	¾ cup chicken broth 1½ tbsp soy sauce
In a wok, over medium heat:	1 tbsp olive oil 1 clove garlic, minced 1 tbsp fresh ginger, minced
Add chicken, and stir fry 3 minutes.
Add vegetables and stir fry until tender-crisp:	1½ cups snow peas (or green beans) 1 cup red bell pepper strips ¾ cup sliced green onions 1 cup broccoli florets 1 carrot, thinly sliced
Stir in:	chicken broth mixure
Heat thoroughly and serve immediately over rice.

MANGO CHICKEN

MANGO CHICKEN

 

GRILL in a deep skillet  4 to 5 minutes per side, turning once	4 boneless, skinless chicken breasts
Add:	½ cup mango chutney ½ tsp curry powder 1 tsp Dijon mustard 2 tbsp honey
Bring to a boil, reduce heat.
Add:	Mango, peeled and sliced
Cook an additional 5 to 10 minutes or until chicken is cooked through.
FoodNote: Serve over rice with a side dish of broccoli. Garnish with toasted almonds if desired.

 

HONEY-GLAZED CHICKEN BREASTS

HONEY-GLAZED CHICKEN BREASTS

 

Dust lightly with	4 boneless, skinless chicken breasts all-purpose flour
In a large heavy skillet,  over med-high heat:	1 tbsp oil 1 tbsp butter
Sauté chicken for about 5 minutes or until lightly browned on both sides. Transfer chicken to baking dish; bake for 10 to 15 minutes until done. Meanwhile, wipe excess fat from skillet
Add:	2 tbsp liquid honey 1 tbsp grated lemon rind 1 tbsp chopped fresh oregano
Cook over medium heat until bubbly. Add chicken, turn to coat. Season with white pepper to taste.
FoodNote: Serve with pasta or new potatoes (skins on), grilled Spanish and red onions, and a simple salad of mixed greens, fresh herbs and light vinaigrette.