A comforting, familiar traditional dish, cacciatore balances the Italian seasonings with the mild effects of the chicken.

Chicken Cacciatore

4 pounds of your favorite chicken pieces

1/2 cup flour

1/2 cup olive oil

2 cloves garlic, minced

1 green bell pepper, diced

1 cup onion, diced

1 16-ounce can chopped tomatoes

1 6-ounce can tomato paste

1/2 pound mushrooms, sliced

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon oregano leaves

2 bay leaves

1/2 teaspoon Italian herb seasoning

1 tablespoon parsley flakes

1 teaspoon paprika

1 teaspoon sugar

1/2 cup dry red wine

Dredge chicken in flour and brown in oil on both sides. Add remaining ingredients. Cover and simmer one hour. Serve over rice or pasta.

Serves 6

If you like your peppers a little crisper, add them the last 10 minutes. Cacciatore freezes well. For a special unexpected surprise, add 10 ounces of sliced artichoke hearts.

measuring dry ingredients,

measuring liquid ingredients,

peeling garlic,

mincing vegetables,

grinding pepper,

washing produce,

coring and seeding peppers,

dicing vegetables,

peeling an onion,

opening cans,

preparing mushrooms,

slicing vegetables,

dusting meat,

browning meat,

simmering ingredients,

setting the timer,

 

This healthy dish is always a hit. An excellent way to stretch ingredients by serving as a build-it-yourself dish from the stove. (dds)

Chicken Fajitas

juice of 2 limes

1/4 cup tequila (optional)

1/4 cup olive oil

1/4 cup chopped fresh cilantro

2 tablespoons low-sodium soy sauce

1 tablespoon Worcestershire sauce

2 cloves garlic, minced

1/2 teaspoon dried oregano

1/2 teaspoon cumin

1 pound skinless, boneless chicken breasts

1 green bell pepper, cored and seeded

1 red bell pepper, cored and seeded

1 or 2 Anaheim chiles, cored and seeded

1 red onion, peeled and sliced

In a small bowl, combine lime juice, tequila, oil, cilantro, soy, garlic, oregano and cumin. Set aside.

Slice chicken into bite-size strips. Pour marinade over chicken strips and marinate, covered, overnight. Drain well, reserving marinade.

Slice peppers, chiles and onion into thin strips. Brush a non-stick pan with 1 to 2 tablespoons of the marinade. Add vegetables and cook over medium heat until tender-crisp, about 5 to 7 minutes. Remove to platter and keep warm. Again brush skillet (or flat grill) with marinade and add chicken strips. Stir-fry over medium heat for 5 to 7 minutes or until done.

Serve fajitas with warm corn tortillas, vegetarian refried beans, chopped tomatoes, chopped cilantro, salsa and guacamole.

Serves 4-6

This zesty marinade can be used for chicken, lean beef or seafood (try a combination of shrimp and scallops) Another variation is to marinate chicken breasts, grill, then slice before serving. I have even assembled these as kebabs. (dds)

Reprinted from Delitefully HealthMark by Susan Stevens, copyright ©1989, with permission from HealthMark Centers of Colorado, Inc.

juicing citrus fruits,

measuring liquid ingredients,

washing produce,

chopping vegetables,

peeling garlic,

mincing vegetables,

coring and seeding peppers,

peeling an onion,

slicing vegetables,

slicing meats,

marinating meats,

sautéing vegetables,

 

 

An interesting twist to a traditional dish.

Chicken Polenta

1/2 stick butter

2 teaspoon vegetable oil

4 cups chicken, cubed

2 medium onions, thinly sliced

12 ounces fresh mushrooms, sliced

6 tomatoes, peeled and diced

1 quart milk

1 1/2 cups fine cornmeal

4 egg yolks

salt and freshly ground black pepper

1/2 cup grated Parmesan cheese

Preheat oven to 500 degrees. Heat half the butter and half of the oil in a sauté pan until very hot, but not smoking. Season chicken with salt and pepper and sauté on all sides until light brown. Remove chicken and add the onions to the same pan. Cook for 10 minutes. In another pan, heat the remaining butter and oil and sauté the mushrooms until the liquid evaporates. Season with salt and pepper. Combine ingredients from both pans and the chicken with the diced tomatoes in a large pot. Adjust seasoning with salt and pepper, and cook for 20 minutes, uncovered, over low heat. In a saucepan bring milk to a boil, gradually sprinkle in the cornmeal, whisking constantly for 10 minutes. Remove cornmeal mixture from the heat, whisk in egg yolks and season with salt and pepper to taste. Pour the polenta into a large ceramic dish and spread in an even layer. Pour the chicken mixture on top of the polenta and sprinkle with the grated cheese. Bake for 15 minutes.

Serves 6

Traditional polenta tends to be very bland and will call for heartier accompaniments. This version wants just the opposite.

measuring butter/margarine,

measuring liquid ingredients,

cubing meat,

peeling an onion,

slicing vegetables,

preparing mushrooms,

peeling tomatoes,

dicing vegetables,

measuring dry ingredients,

cracking eggs,

separating eggs,

grinding pepper,

calibrating the oven,

salt and pepper to taste,

melting butter,

sautéing vegetables,

setting the timer,

simmering ingredients,

setting the timer,

boiling ingredients,

whisking ingredients,

layering casseroles,

 

 

Requiring only 15 minutes to put together, this healthy dish simmers while a pot of rice cooks and you unwind from a long day. The aroma of the blended Chinese five-spice and the brown sugar is quite soothing. (dds)

Five Spice Chicken

1/4 cup plus 2 tablespoons low-sodium soy sauce

1/4 cup dry sherry or saké

1 clove garlic, minced

1 tablespoon minced fresh ginger

2 teaspoons lemon or lime zest

1/4 cup plus 1 tablespoon brown sugar

1 teaspoon five spice powder

2 cups salt-free chicken broth, defatted

4 to 6 skinless, boneless chicken breasts

In a large skillet, combine 1/4 cup soy sauce, sherry, garlic, ginger, zest, brown sugar and five spice powder. Stir in 1 cup of broth until well blended. Arrange chicken in a single layer and simmer, covered, for 20 to 30 minutes. Add water if necessary.

Turn chicken. Add remaining broth, soy sauce and sugar. Continue to simmer for 15 to 20 more minutes or until chicken is done. Add water as necessary to thin sauce.

Serves 4-6

Reprinted from Delitefully HealthMark by Susan Stevens, copyright ©1989, with permission from HealthMark Centers of Colorado, Inc.

measuring liquid ingredients,

peeling garlic,

mincing vegetables,

zesting citrus fruits,

measuring dry ingredients,

simmering ingredients,

setting the timer,

 

 

The pleasant aroma of this easy, healthy dish calls friends and family to the table. (dds)

Herbed Chicken in Wine

4 boneless and skinless chicken breasts

1/2 teaspoon each dried basil, sage and savory

1/4 teaspoon dried thyme

1/4 teaspoon white pepper

1/2 cup dry white wine

2 tablespoons unbleached flour

2 tablespoons water

1 teaspoon olive oil

2 carrots, julienne

1 leek, sliced

2 cups sliced mushrooms

1/4 teaspoon Lite salt

freshly ground black pepper

Place chicken breasts in a 8" square baking dish coated with cooking spray. Sprinkle with herbs and pour in wine. Cover and bake at 350 degrees for 20 to 30 minutes.

Blend flour and water. Set aside.

Heat olive oil in a skillet and sauté vegetables over low heat, covered, for 5 to 10 minutes or until tender. Blend pan juices from chicken into flour mixture then pour into skillet. Add salt and pepper to taste. Cook and stir over medium heat until thickened. Serve sauce over chicken breasts.

Serves 4

Reprinted from Delitefully HealthMark by Susan Stevens, copyright ©1989, with permission from HealthMark Centers of Colorado, Inc.

measuring dry ingredients,

measuring liquid ingredients,

washing produce,

peeling carrots and potatoes,

slicing vegetables,

preparing leeks,

preparing mushrooms,

grinding pepper,

using cooking spray,

covering casseroles

calibrating the oven,

setting the timer,

whisking ingredients,

sautéing vegetables,

reducing ingredients,

An astonishing way to seal in the moistness of the chicken. (dds)

Italian Marinated Chicken

1 2-to 3-pound frying chicken, cut up

1 cup plain yogurt

2 tablespoons olive oil

1 teaspoon vinegar or lemon juice

1 clove garlic, minced

1 teaspoon oregano

1 teaspoon paprika

1 teaspoon salt

Place chicken pieces in a shallow dish. Combine remaining ingredients; pour over chicken. Cover and marinate in the refrigerator 3 to 5 hours. Broil about 5 inches from the heat 15 to 20 minutes on each side. Baste occasionally with marinade.

Serves 4

Reprinted with permission by Crown Publishers, from Creative Yogurt Cooking , by Ethel Lang Graham, ©1978

This chicken is surprising and delicious when grilled on the barbecue, either in pieces or cut small for kebabs. (dds)

measuring liquid ingredients,

juicing citrus fruits,

peeling garlic,

mincing vegetables,

measuring dry ingredients,

marinating meat,

broiling meat,

basting meat,

 

There are many versions of this traditional dish from Texas - ranging from the "first you get a can of cream of chicken soup" variety to the "roast your own peppers grow your own tomatoes" style. This is my own nice middle-of-the-road choice.

King Ranch Chicken

4 teaspoons butter

3 tablespoons flour

3 cups chicken broth

1 cup half-and-half

3 teaspoons chicken bouillon

1 10-ounce can of spicy peppers, tomatoes and onions

1 7-ounce can chopped green chiles

1/4 teaspoon salt

1/4 teaspoon black pepper

1 1/2 teaspoons cumin

1/2 cup onion, chopped

4 cups cooked chicken, cut into bite-size pieces

1 pound cheddar cheese, grated

1 dozen corn tortillas

Preheat oven to 375 degrees. Bring chicken broth, half and half and chicken bouillon to a boil. Set aside. Melt butter and whisk in flour. Add the hot chicken broth and stir until slightly thickened. Add the tomatoes/chiles mix, chiles, salt, black pepper, cumin, onion and chicken. Stir well. Layer in a 9-inch square baking pan as follows: tortillas, chicken mixture, cheddar cheese. Repeat three times and top with remaining cheese. Cover with foil and bake 30 minutes. Remove foil and bake 10 more minutes.

Serves 4-6

This dish does not freeze particularly well. It triples or even quadruples nicely, though, for those New Year/s Day crowds.

measuring butter/margarine,

measuring dry ingredients,

measuring liquid ingredients,

opening cans,

peeling an onion,

chopping vegetables,

grating cheese,

calibrating the oven,

boiling ingredients,

melting butter,

whisking ingredients,

layering casseroles,

covering casseroles,

setting the timer,

There's nothing like a romantic, candlelit dinner for two. A small bowl of flowers on the table. Your recently favorite music. Each of you with your own personal bird...digging in with both hands so you don't miss a morsel. What a scene!

Roasted Rock Cornish Game Hens

2 Rock Cornish game hens

2 carrots, peeled and sliced

1 medium yellow onion, diced

vegetable oil

salt and pepper

2 bay leaves

Preheat the oven to 375 degrees. Remove any giblets, necks or other parts stored in the body cavities of the birds. Wash birds inside and out. Pat dry with a paper towel. Salt and pepper the inside cavities. Stuff the cavities with the carrots, onions and bay leaf. Rub the skin with vegetable oil. Place breast side up on a greased rack in a roasting pan. Loosely cover with an aluminum foil tent. Bake for 1 hour, remove tent, and continue baking for 15 more minutes. Baste every 10 minutes. Leave the vegetables in, although they are not for eating. Remove to warm plates.

Serves 2

washing whole chickens,

peeling carrots and potatoes,

slicing vegetables,

peeling an onion,

dicing vegetables,

calibrating the oven,

setting the timer,

 

 

The crunch of the seeds and nuts is beautifully set off by the sauce. The flavors of sesame, cashew and apricot make this dish elegant. (dds)

Sesame Cashew Chicken

The marinade:

1 1-inch cube fresh ginger, peeled

1 clove garlic

2 teaspoons lemon zest

2 egg whites

1/4 cup dry sherry

2 tablespoons fresh lemon juice

1 tablespoon low-sodium soy sauce

The chicken:

4 to 6 skinless, boneless chicken breasts

1/2 cup dry roasted cashews*

1/2 cup sesame seeds

1/2 cup dry bread crumbs

Prepare marinade: With food processor motor running, drop ginger and garlic through feed tube and mince. Add remaining marinade ingredients and process 10 seconds or until well blended. Set aside.

With the back of a heavy knife, pound chicken breasts until about 1/2 inch thick. Place in a 9x13-inch pan and pour marinade over chicken. Turn to coat evenly. Cover and refrigerate overnight. Drain (discard marinade).

Chop cashews finely in food processor. Combine with sesame seeds and bread crumbs then place in a pie pan or other shallow dish. Dip chicken in cashew mixture, then place on a non-stick baking sheet. Bake at 400 degrees for 8 to 10 minutes or until lightly browned and chicken is no longer pink in thickest part.

Serve with Apricot Sweet and Sour Sauce (page ).

Serves 4-6

For a dynamite appetizer or party treat, cut the chicken into thin strips. Serve with the sauce for dipping. (dds)

Reprinted from Delitefully HealthMark by Susan Stevens, copyright ©1989, with permission from HealthMark Centers of Colorado, Inc.

peeling garlic,

zesting citrus fruits,

cracking eggs,

separating eggs,

measuring liquid ingredients,

juicing citrus fruits,

toasting nuts,

making bread crumbs,

using the food processor,

pounding meats,

marinating meats,

dusting meats,

calibrating the oven,

setting the timer,

testing for doneness,

spatula off cookie sheet,

 

 

Benjamin Franklin urged our congress to select the turkey as our national bird, rather than the eagle because of its respectable character and because it was native to our country. Even though he was not successful in his bid, the turkey holds a very special place on our holiday tables. My fondest memories of family gatherings have the "turkey-lurkey" in the center of a huge platter, waiting for the carving knife.

The Turkey

1 14 to 16-pound fresh turkey

salt

7 cups Mamaw's Perfect Turkey Dressing (page )

unsalted butter or shortening

Preheat oven to 450 degrees. Rinse the turkey thoroughly and pat dry. Salt the cavities and lightly stuff the crop and the body cavity with the dressing. Truss the bird, rub it well with melted unsalted butter or shortening and place breast side up on a greased rack in an uncovered roasting pan. Insert the meat thermometer into the thigh muscle so that it does not touch any bones. Make a pup-tent out of aluminum foil to lightly cover the bird to prevent early browning during roasting. After putting the bird into the oven, immediately reduce the heat to 325 degrees. After about the first half-hour of cooking, baste frequently with pan drippings or additional fat, about every 10 minutes. Roast 3 1/2 to 4 hours, until the internal temperature measures 180 degrees on the meat thermometer. Remove from oven and let rest 20 minutes to allow juices to settle in the bird. Save the juices for making gravy. Spoon out the dressing into a bowl for serving. Remove the bird to a platter for carving. Do not let the meat or dressing rest out of the refrigerator for longer than a half-hour after the end of the meal.

Serves 12

If the turkey is frozen, allow at least 3 days for it to thaw in the refrigerator. Never thaw outside on the counter. I even find the fast-thaw methods a bit risky. Using different kinds of dressing in the body cavities gives guests a choice.

selecting turkeys,

calibrating the oven,

washing whole chickens,

stuffing and trussing fowl,

setting the timer,

basting meats,

testing fowl for doneness,

carving fowl,

 

A spectacular way to serve game hens as a centerpiece to a festive meal. (dds)

Tipsy Hens

4 Cornish game hens

Marinade:

1/2 cup soy sauce

3/4 cup olive oil

1/2 cup gin

2 small onions, minced

2 cloves garlic, minced

1/4 teaspoon freshly ground black pepper

1/8 teaspoon crushed red pepper flakes

1 teaspoon ground ginger

1 tablespoon sugar or honey

1 tablespoon Worcestershire sauce

Place hens in large zip-lock bag. Combine marinade ingredients and pour into bag. Squeeze out air and seal. Marinate, refrigerated, overnight. Remove hens from bag and place in roasting pan. Bake at 350 degrees for 50-60 minutes, basting regularly with the marinade.

Serves 4

Reprinted with permission from the Junior League of Denver, Crème de Colorado Cookbook, ©1987

cleaning whole chickens,

measuring liquid ingredients,

peeling an onion,

peeling garlic,

mincing vegetables,

grinding pepper,

measuring dry ingredients,

marinating meats,

calibrating the oven,

setting the timer,

basting meats,