https://twitchinkitchen.com/ Thu, 07 May 2026 11:54:33 +0000 MyBB https://twitchinkitchen.com/thread-782.html Mon, 25 Sep 2023 19:34:45 -0400 https://twitchinkitchen.com/thread-782.html
Jalapeno Peach Chicken

ingredients:

Peaches

2-4 yellow peaches, pitted and sliced

Peach glaze:

• 1/2 cup peach preserves (I use Saucy Susan and it's the bomb!)
  
• 1 Tbsp extra virgin olive oil
  
• 1 tsp soy sauce
  
• 1 tsp apple cider vinegar
  
• 1 tsp Dijon mustard
  
• 1/2 tsp minced garlic
  
• 1/2 tsp kosher salt
  
• 1/2 tsp black pepper
  
• 1/2 tsp red pepper flakes
  

Chicken:

• 2 pounds boneless, skinless chicken thighs
  
• 1 tsp kosher salt
  
• 1/2 tsp black pepper
  
• 1/2 tsp chili powder
  
• 2 Tbsp olive oil
  
• 1 medium jalapeno pepper thinly sliced
  

Instructions:

Peach Glaze:

In a medium bowl, add the glaze ingredients
mix until all incorporated evenly
Set aside

Chicken:

Wash and pat the chicken dry
in a small bowl, combine salt, pepper and chili powder
apply this mixture to the chicken
In a large, nonstick skillet over medium heat, add the oil. Once hot add the chicken for 5 minutes, turn over and reduce heat to medium low and cook for an additional 5 or until the chicken reaches an internal temperature of 165ºF
Remove from heat and transfer the chicken to a plate. Tent with tin foil to keep warm

Using the same skillet and raising the heat back up to medium, add the jalapeno peppers.
Cook for 3 minutes, then add the peaches.
Cook for an additional 3 minutes or until the peaches have softened.
pour the peach glaze into the skillet with the peaches and jalapenos. Stir to make sure every jalapeno and peach is evenly coated in the glaze.

Add the chicken into this skillet and spoon the glaze over the top of the chicken and cook for 1-3 minutes.

Serve hot


  IMG_6665.JPG (Size: 3.01 MB / Downloads: 0) ]]>
Jalapeno Peach Chicken

ingredients:

Peaches

2-4 yellow peaches, pitted and sliced

Peach glaze:

• 1/2 cup peach preserves (I use Saucy Susan and it's the bomb!)
  
• 1 Tbsp extra virgin olive oil
  
• 1 tsp soy sauce
  
• 1 tsp apple cider vinegar
  
• 1 tsp Dijon mustard
  
• 1/2 tsp minced garlic
  
• 1/2 tsp kosher salt
  
• 1/2 tsp black pepper
  
• 1/2 tsp red pepper flakes
  

Chicken:

• 2 pounds boneless, skinless chicken thighs
  
• 1 tsp kosher salt
  
• 1/2 tsp black pepper
  
• 1/2 tsp chili powder
  
• 2 Tbsp olive oil
  
• 1 medium jalapeno pepper thinly sliced
  

Instructions:

Peach Glaze:

In a medium bowl, add the glaze ingredients
mix until all incorporated evenly
Set aside

Chicken:

Wash and pat the chicken dry
in a small bowl, combine salt, pepper and chili powder
apply this mixture to the chicken
In a large, nonstick skillet over medium heat, add the oil. Once hot add the chicken for 5 minutes, turn over and reduce heat to medium low and cook for an additional 5 or until the chicken reaches an internal temperature of 165ºF
Remove from heat and transfer the chicken to a plate. Tent with tin foil to keep warm

Using the same skillet and raising the heat back up to medium, add the jalapeno peppers.
Cook for 3 minutes, then add the peaches.
Cook for an additional 3 minutes or until the peaches have softened.
pour the peach glaze into the skillet with the peaches and jalapenos. Stir to make sure every jalapeno and peach is evenly coated in the glaze.

Add the chicken into this skillet and spoon the glaze over the top of the chicken and cook for 1-3 minutes.

Serve hot


  IMG_6665.JPG (Size: 3.01 MB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-613.html Wed, 30 May 2018 13:15:03 -0400 https://twitchinkitchen.com/thread-613.html These are so easy to make it's disgusting.

Guacamole Stuffed Chicken

Ingredients:

• chicken breasts, pounded thin
  
• guacamole
  
• salt & pepper to taste
  
• *optional* bacon to wrap
  
• little bit of olive oil
  

Pound the chicken nice and thin.
Season one side with salt & pepper and put about a tablespoon or so into each breast, roll up and then wrap with bacon.
If you're not using bacon and they won't stay put, simply stick toothpicks in them until you're satisfied.
Season the outside with salt & pepper if you're not using bacon.

Heat your pan and then put some oil in there. Not much, just enough to keep the food from sticking.
*if you're using bacon no oil is needed!*
Sear those things up nice and fast and let them get a little golden brown on all sides.
*if using bacon, sear them until ALL the bacon is crispy and holding them together.
Lower the heat the heat to a simmer and cover until there is no pink left inside.

You may see some guacamole escaping, but that's OK!

TIP: when you put these in the pan, any version, put them "seam" side down to keep them tight and sealed fast.



  guac_stuffed_chicken.JPG (Size: 1.91 MB / Downloads: 0) ]]> These are so easy to make it's disgusting.

Guacamole Stuffed Chicken

Ingredients:

• chicken breasts, pounded thin
  
• guacamole
  
• salt & pepper to taste
  
• *optional* bacon to wrap
  
• little bit of olive oil
  

Pound the chicken nice and thin.
Season one side with salt & pepper and put about a tablespoon or so into each breast, roll up and then wrap with bacon.
If you're not using bacon and they won't stay put, simply stick toothpicks in them until you're satisfied.
Season the outside with salt & pepper if you're not using bacon.

Heat your pan and then put some oil in there. Not much, just enough to keep the food from sticking.
*if you're using bacon no oil is needed!*
Sear those things up nice and fast and let them get a little golden brown on all sides.
*if using bacon, sear them until ALL the bacon is crispy and holding them together.
Lower the heat the heat to a simmer and cover until there is no pink left inside.

You may see some guacamole escaping, but that's OK!

TIP: when you put these in the pan, any version, put them "seam" side down to keep them tight and sealed fast.



  guac_stuffed_chicken.JPG (Size: 1.91 MB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-586.html Sun, 25 Dec 2016 11:44:50 -0500 https://twitchinkitchen.com/thread-586.html
We went out to one of our favorite clubs and they had Pear and Pepper Jack on sourdough grilled cheese on the menu. Well, they were OK but I can definitely improve on this and I most certainly did! We can't get enough of this.

This is NOT low calorie, but it's not too terrible if you only eat one at dinner if you're counting calories. Yeah... like that's going to happen.
You want the brown Bosc pears for this because they have a bit of a spicy flavor to them.

This recipe is for 2 sandwiches.

Pear, horseradish cheddar on sourdough

• Sourdough bread. Slice thickness is your preference
  
• Butter, light butter, butter with olive oil - again, your preference
  
• One Bosc pear, peeled and sliced
  
• Nutmeg
  
• salt
  
• Horseradish cheddar OR Pepper Jack cheese
  

Peel the pear and slice it and set aside for a minute.
Heat a saute pan and throw in the butter.
Sprinkle that melted butter with a very small bit of the nutmeg and swirl it around, count to 5 and then start putting the pears in the pan.
Let these saute until they start to soften and LIGHTLY salt the tops while they are sauteing.
Turn them and let them saute some more.
Let them caramelize around the edges! That's the best part.  


  sautepears.jpg (Size: 1.32 MB / Downloads: 0)

Take them off the heat and put on paper to drain. Try to use brown paper as it absorbs without letting the pears stick.


Now in a new clean pan, prepare your sandwiches. Normally you would butter the outside of the bread but take a brush and use that leftover, spiced butter you just took those pears out of! OMG can you taste that yet?

Layer, cheese, pears, cheese and put the top on.
Put these in the new, clean pan and make your sandwiches to your preferred level of toasty.

Serve with soup if you want.

Enjoy!

Variation/s: use fresh avocado instead of pears.
use pepper jack cheese instead of horseradish cheddar.


  pearhorseradishgc.jpg (Size: 1.3 MB / Downloads: 0) ]]>
We went out to one of our favorite clubs and they had Pear and Pepper Jack on sourdough grilled cheese on the menu. Well, they were OK but I can definitely improve on this and I most certainly did! We can't get enough of this.

This is NOT low calorie, but it's not too terrible if you only eat one at dinner if you're counting calories. Yeah... like that's going to happen.
You want the brown Bosc pears for this because they have a bit of a spicy flavor to them.

This recipe is for 2 sandwiches.

Pear, horseradish cheddar on sourdough

• Sourdough bread. Slice thickness is your preference
  
• Butter, light butter, butter with olive oil - again, your preference
  
• One Bosc pear, peeled and sliced
  
• Nutmeg
  
• salt
  
• Horseradish cheddar OR Pepper Jack cheese
  

Peel the pear and slice it and set aside for a minute.
Heat a saute pan and throw in the butter.
Sprinkle that melted butter with a very small bit of the nutmeg and swirl it around, count to 5 and then start putting the pears in the pan.
Let these saute until they start to soften and LIGHTLY salt the tops while they are sauteing.
Turn them and let them saute some more.
Let them caramelize around the edges! That's the best part.  


  sautepears.jpg (Size: 1.32 MB / Downloads: 0)

Take them off the heat and put on paper to drain. Try to use brown paper as it absorbs without letting the pears stick.


Now in a new clean pan, prepare your sandwiches. Normally you would butter the outside of the bread but take a brush and use that leftover, spiced butter you just took those pears out of! OMG can you taste that yet?

Layer, cheese, pears, cheese and put the top on.
Put these in the new, clean pan and make your sandwiches to your preferred level of toasty.

Serve with soup if you want.

Enjoy!

Variation/s: use fresh avocado instead of pears.
use pepper jack cheese instead of horseradish cheddar.


  pearhorseradishgc.jpg (Size: 1.3 MB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-550.html Thu, 11 Feb 2016 17:15:22 -0500 https://twitchinkitchen.com/thread-550.html I can't even begin to describe just how much I'm enjoying chicken sausage instead of the usual pork for my Italian cooking and other meals! It cooks up so fast, even, low in calories and contrary to what anyone says, it tastes delicious. Not the same, just delicious.
These low calorie meals you see me making are becoming a big staple in my house now that I've started eating healthier. They are LOW in calories so you can really fill your plate and not walk away from the table hungry.

Hot Italian Style Chicken Sausage & Broccoli

serving size: 2 links & 1 or 2 cups of broccoli

Serves 4

calories per serving: about 209 - that's right, 209 (check calories on sausage label for the brand you use and adjust accordingly.

ingredients:

• Chicken sausage links - Italian style (seasoned) and it's up to you if you want the hot or mild flavor
  
• FRESH broccoli florets (you can use frozen if absolutely necessary)
  
• Garlic to taste
  
• Salt & pepper to taste
  
• Italian seasoning herbs (those little McCormick grinders with pre-mixed herbs are perfect for this!)
  

Cook the sausage until done.
While these are cooking, prepare your broccoli into bite sized chunks.
Set aside and leave the "juice and grease" from them in the pan. There shouldn't be too much grease and if it looks a little dry, heat up that pan and de-glaze it a bit with some water.
Throw in your broccoli florets into that pan, grind some of that spice mix on and let them steam until they start to soften.
Add a little salt, pepper and garlic and stir.
Add the sausages back in and simmer a little more, about 3 minutes - but don't over cook!
Serve hot with a side salad.

*options: sprinkle red pepper flakes during the last bit of simmering (about 3 minutes)
Squeeze some lemon juice on for the last 3 minutes.
Simmer / de-glaze with white wine with or without lemon juice.
Grate some fresh Parmesan or Asiago cheese on top of each serving.


  chicken_sausage_broccoli.jpg (Size: 338.47 KB / Downloads: 0) ]]> I can't even begin to describe just how much I'm enjoying chicken sausage instead of the usual pork for my Italian cooking and other meals! It cooks up so fast, even, low in calories and contrary to what anyone says, it tastes delicious. Not the same, just delicious.
These low calorie meals you see me making are becoming a big staple in my house now that I've started eating healthier. They are LOW in calories so you can really fill your plate and not walk away from the table hungry.

Hot Italian Style Chicken Sausage & Broccoli

serving size: 2 links & 1 or 2 cups of broccoli

Serves 4

calories per serving: about 209 - that's right, 209 (check calories on sausage label for the brand you use and adjust accordingly.

ingredients:

• Chicken sausage links - Italian style (seasoned) and it's up to you if you want the hot or mild flavor
  
• FRESH broccoli florets (you can use frozen if absolutely necessary)
  
• Garlic to taste
  
• Salt & pepper to taste
  
• Italian seasoning herbs (those little McCormick grinders with pre-mixed herbs are perfect for this!)
  

Cook the sausage until done.
While these are cooking, prepare your broccoli into bite sized chunks.
Set aside and leave the "juice and grease" from them in the pan. There shouldn't be too much grease and if it looks a little dry, heat up that pan and de-glaze it a bit with some water.
Throw in your broccoli florets into that pan, grind some of that spice mix on and let them steam until they start to soften.
Add a little salt, pepper and garlic and stir.
Add the sausages back in and simmer a little more, about 3 minutes - but don't over cook!
Serve hot with a side salad.

*options: sprinkle red pepper flakes during the last bit of simmering (about 3 minutes)
Squeeze some lemon juice on for the last 3 minutes.
Simmer / de-glaze with white wine with or without lemon juice.
Grate some fresh Parmesan or Asiago cheese on top of each serving.


  chicken_sausage_broccoli.jpg (Size: 338.47 KB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-535.html Mon, 18 Jan 2016 15:04:47 -0500 https://twitchinkitchen.com/thread-535.html
This recipe is so easy to make and it's low in calories.


ingredients:

• 2 chicken breast halves, boneless
  
• 1 whole spaghetti squash
  
• 1 - 2 cups mushrooms - sliced
  
• 1 large onion, sliced or diced ( your preference)
  
• 1/4 c. shredded sun dried tomatoes
  
• 1-2 cups ANY green veggie you prefer (broccoli, asparagus, zucchini, spinach etc)
  
• drizzle of olive oil
  
• salt & pepper to taste
  
• Italian herbs (I like those little spice grinders with a mix of herbs in there already)
  
• Red pepper flakes (just a pinch)
  

Pre-heat your oven to 400º F

Cut your squash in half lengthwise and take out the seeds.
Brush your squash with olive oil or if you're watching calories, spray it with your favorite butter substitute spray (I use Olivio brand).
Place the halves face down on a lightly oiled (or spray with PAM) baking dish.
Poke holes in the skin so it vents.
Let this cook about an hour or less - the skin has to be able to be pierced with a metal pick or fork easily all around. It'll be somewhat "soft".

While that is cooking prepare the rest of the ingredients and when the squash is nearly done, start sauteing your chicken breast and vegetables.

Season & saute the chicken and put aside. Save the "juice" and throw in the onions.
Saute the onions until soft and then throw in all the other ingredients and spices, salt & pepper and saute on a fast, hot flame. You don't want to over do the veggies!

Add the red pepper flakes for the last minute of cooking the veggies.

When all is done, cut your chicken into bite sized pieces for each squash half. Set aside.
Take your squash out of the oven and with a big fork, fluff up the insides so it looks like "spaghetti" and leave it in the "bowl" of skin.

Add as much of the veggie mix to each bowl that you want per serving.
Add the chicken.
Drizzle with some olive oil, salt, pepper and if you want some asiago or parmesan cheese.

Serve hot.

This is a dish you can really use your imagination with. Use any veggie combo you want. Add some tomato sauce if you want as well.

I'll get pictures next time I make this. I wasn't too concerned with presentation the first time I made this.
I'll also try to get a calorie count for you, but you're better off trying to figure calories for yourself because of the wide variety of vegetables that you can use. I made mine with onions, asparagus, mushrooms and sun dried tomatoes and the calorie count was 349.]]>
This recipe is so easy to make and it's low in calories.


ingredients:

• 2 chicken breast halves, boneless
  
• 1 whole spaghetti squash
  
• 1 - 2 cups mushrooms - sliced
  
• 1 large onion, sliced or diced ( your preference)
  
• 1/4 c. shredded sun dried tomatoes
  
• 1-2 cups ANY green veggie you prefer (broccoli, asparagus, zucchini, spinach etc)
  
• drizzle of olive oil
  
• salt & pepper to taste
  
• Italian herbs (I like those little spice grinders with a mix of herbs in there already)
  
• Red pepper flakes (just a pinch)
  

Pre-heat your oven to 400º F

Cut your squash in half lengthwise and take out the seeds.
Brush your squash with olive oil or if you're watching calories, spray it with your favorite butter substitute spray (I use Olivio brand).
Place the halves face down on a lightly oiled (or spray with PAM) baking dish.
Poke holes in the skin so it vents.
Let this cook about an hour or less - the skin has to be able to be pierced with a metal pick or fork easily all around. It'll be somewhat "soft".

While that is cooking prepare the rest of the ingredients and when the squash is nearly done, start sauteing your chicken breast and vegetables.

Season & saute the chicken and put aside. Save the "juice" and throw in the onions.
Saute the onions until soft and then throw in all the other ingredients and spices, salt & pepper and saute on a fast, hot flame. You don't want to over do the veggies!

Add the red pepper flakes for the last minute of cooking the veggies.

When all is done, cut your chicken into bite sized pieces for each squash half. Set aside.
Take your squash out of the oven and with a big fork, fluff up the insides so it looks like "spaghetti" and leave it in the "bowl" of skin.

Add as much of the veggie mix to each bowl that you want per serving.
Add the chicken.
Drizzle with some olive oil, salt, pepper and if you want some asiago or parmesan cheese.

Serve hot.

This is a dish you can really use your imagination with. Use any veggie combo you want. Add some tomato sauce if you want as well.

I'll get pictures next time I make this. I wasn't too concerned with presentation the first time I made this.
I'll also try to get a calorie count for you, but you're better off trying to figure calories for yourself because of the wide variety of vegetables that you can use. I made mine with onions, asparagus, mushrooms and sun dried tomatoes and the calorie count was 349.]]> https://twitchinkitchen.com/thread-457.html Mon, 28 Jun 2010 14:23:41 -0400 https://twitchinkitchen.com/thread-457.html

You know, I really didn't know where to put this recipe on the board and decided it belongs here. Buffalo chicken wings are definitely an American creation and since these are based off those, I deemed them American as well.

I saw this recipe on TV and thought I should give it a go. They're easy to make and they are so good!

Buffalo Chicken Meatballs

makes about 30 meatballs

ingredients:

• 1 pound ground chicken
  
• 3 Tbsp hot sauce (NOT TABASCO)
  
• 1 egg
  
• breadcrumbs
  
• 1 stalk celery, chopped fine
  
• red pepper flakes
  

Chop the celery into nice fine pieces. You need to make sure they're not too big or the meatballs won't hold together well.

Mix all ingredients, adding more breadcrumbs if the mixture is too loose.

Make your meatballs small, like little 'poppers'. You want them small enough to eat in one or two bites.

Place the meatballs on your tray and bake in a 425º F oven for 20 minutes

Let cool and serve with a salad and celery can carrot sticks and a side of ranch dressing or Bleu cheese dressing (we love it with ranch).


  buffalomeatballs2048.jpg (Size: 234.55 KB / Downloads: 1)

http://twitchinkitchen.com/videos/Buffal...tballs.flv]]>

You know, I really didn't know where to put this recipe on the board and decided it belongs here. Buffalo chicken wings are definitely an American creation and since these are based off those, I deemed them American as well.

I saw this recipe on TV and thought I should give it a go. They're easy to make and they are so good!

Buffalo Chicken Meatballs

makes about 30 meatballs

ingredients:

• 1 pound ground chicken
  
• 3 Tbsp hot sauce (NOT TABASCO)
  
• 1 egg
  
• breadcrumbs
  
• 1 stalk celery, chopped fine
  
• red pepper flakes
  

Chop the celery into nice fine pieces. You need to make sure they're not too big or the meatballs won't hold together well.

Mix all ingredients, adding more breadcrumbs if the mixture is too loose.

Make your meatballs small, like little 'poppers'. You want them small enough to eat in one or two bites.

Place the meatballs on your tray and bake in a 425º F oven for 20 minutes

Let cool and serve with a salad and celery can carrot sticks and a side of ranch dressing or Bleu cheese dressing (we love it with ranch).


  buffalomeatballs2048.jpg (Size: 234.55 KB / Downloads: 1)

http://twitchinkitchen.com/videos/Buffal...tballs.flv]]> https://twitchinkitchen.com/thread-418.html Sat, 30 Jan 2010 15:00:36 -0500 https://twitchinkitchen.com/thread-418.html
PLEASE use the icons to indicate if it's a meat or veggie only dish.

If this gets very popular, I'll set up a specific forum for it and sub it out accordingly and move all the recipes there.

Find a whole mess of cookbooks for slow cooking here at Amazon.com]]>
PLEASE use the icons to indicate if it's a meat or veggie only dish.

If this gets very popular, I'll set up a specific forum for it and sub it out accordingly and move all the recipes there.

Find a whole mess of cookbooks for slow cooking here at Amazon.com]]> https://twitchinkitchen.com/thread-306.html Fri, 17 Oct 2008 11:37:47 -0400 https://twitchinkitchen.com/thread-306.html

This recipe was given to me by someone from Australia. We made it here a couple of times and we absolutely love it! It's by no means low fat or healthy but it tastes sooooo good!

Aussie Chicken

serves 4

Ingredients:

• 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thin
  
• 2 tsp seasoning salt
  
• 6 slices bacon, cut in half
  
• 1/2 cup prepared mustard
  
• 1/2 cup honey
  
• 1/4 cup light corn syrup
  
• 1/4 cup mayonnaise
  
• 1 Tbsp dried onion flakes
  
• 1 Tbsp vegetable oil
  
• 1 cup sliced fresh mushrooms
  
• 2 cups shredded Colby-Monterey Jack cheese
  
• 2 Tbsp chopped fresh flat leaf parsley
  

Rub the chicken with the seasoning salt, cover and refigerate for 30 minutes.

Preheat overn to 350°. Place bacon in a large, deep skillet and fry till crisp. Set aside.

In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of this sauce and put aside covered in the 'fridge.

Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the mat in a 9 x 13 baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle shredded cheese on top.

Bake in preheated overn for 15 minutes or until the cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved sauce you have placed in the refrigerator.]]>

This recipe was given to me by someone from Australia. We made it here a couple of times and we absolutely love it! It's by no means low fat or healthy but it tastes sooooo good!

Aussie Chicken

serves 4

Ingredients:

• 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thin
  
• 2 tsp seasoning salt
  
• 6 slices bacon, cut in half
  
• 1/2 cup prepared mustard
  
• 1/2 cup honey
  
• 1/4 cup light corn syrup
  
• 1/4 cup mayonnaise
  
• 1 Tbsp dried onion flakes
  
• 1 Tbsp vegetable oil
  
• 1 cup sliced fresh mushrooms
  
• 2 cups shredded Colby-Monterey Jack cheese
  
• 2 Tbsp chopped fresh flat leaf parsley
  

Rub the chicken with the seasoning salt, cover and refigerate for 30 minutes.

Preheat overn to 350°. Place bacon in a large, deep skillet and fry till crisp. Set aside.

In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of this sauce and put aside covered in the 'fridge.

Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the mat in a 9 x 13 baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle shredded cheese on top.

Bake in preheated overn for 15 minutes or until the cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved sauce you have placed in the refrigerator.]]> https://twitchinkitchen.com/thread-280.html Tue, 16 Sep 2008 14:47:08 -0400 https://twitchinkitchen.com/thread-280.html This is a recipe I have made up eons ago. It's delicious and your imagination is your only limit when it comes to stuffing them!

Twitchy's Stuffed Chicken Breasts

Ingredients:

4 or more boneless chicken breasts butterflied and pounded VERY thin
1 package shredded whole milk mozzeralla cheese
1 cup or so Italian flavored bread crumbs
butter
Olive oil - light for frying
Good dry white wine
toothpicks or string to tie up the rolls

Pound out your breasts and leave aside
Set up your prep area with your butter at hand
breadcrumbs in a bowl
cheese in a bowl

Lay out your chicken breast and place a small amount of cheese, one teaspoon bread crumbs and divide up a pat of butter and then roll up. Use toothpicks or string to hold together. Roll in breadcrumbs to cover the roll.

Repeat for all cutlets.

put a half and half mixture of olive oil and butter in a hot frying pan. Brown all sides of the chicken rolls. Once these are all nice an brown and crispy, throw a couple of cups of the wine into the pan, use the wine to deglaze this too! It makes nice sauce!

Cover fast to trap the steam and flavor and lower the heat to a slow simmer and simmer until the chicken is cooked all the way through, about 1/2 hour to 45 minutes.

During this process you can feel free to toss in a big fistful of mushrooms or a small can of chopped pieces of mushrooms, whatever is available at the time of year it is.

I serve this with any kind of exotic rice.

Variations:
Run several pieces of garlic through a garlic press and place in a dish. Use this like butter to spread on each breast filet.
Add chopped sun dried tomatoes and fresh basil leaves, omit the butter and bread crumbs from the stuffing. Add the cheese. roll up and enjoy!
You can also use spinach instead of basil. Remember, your only limit is your imagination!]]> This is a recipe I have made up eons ago. It's delicious and your imagination is your only limit when it comes to stuffing them!

Twitchy's Stuffed Chicken Breasts

Ingredients:

4 or more boneless chicken breasts butterflied and pounded VERY thin
1 package shredded whole milk mozzeralla cheese
1 cup or so Italian flavored bread crumbs
butter
Olive oil - light for frying
Good dry white wine
toothpicks or string to tie up the rolls

Pound out your breasts and leave aside
Set up your prep area with your butter at hand
breadcrumbs in a bowl
cheese in a bowl

Lay out your chicken breast and place a small amount of cheese, one teaspoon bread crumbs and divide up a pat of butter and then roll up. Use toothpicks or string to hold together. Roll in breadcrumbs to cover the roll.

Repeat for all cutlets.

put a half and half mixture of olive oil and butter in a hot frying pan. Brown all sides of the chicken rolls. Once these are all nice an brown and crispy, throw a couple of cups of the wine into the pan, use the wine to deglaze this too! It makes nice sauce!

Cover fast to trap the steam and flavor and lower the heat to a slow simmer and simmer until the chicken is cooked all the way through, about 1/2 hour to 45 minutes.

During this process you can feel free to toss in a big fistful of mushrooms or a small can of chopped pieces of mushrooms, whatever is available at the time of year it is.

I serve this with any kind of exotic rice.

Variations:
Run several pieces of garlic through a garlic press and place in a dish. Use this like butter to spread on each breast filet.
Add chopped sun dried tomatoes and fresh basil leaves, omit the butter and bread crumbs from the stuffing. Add the cheese. roll up and enjoy!
You can also use spinach instead of basil. Remember, your only limit is your imagination!]]> https://twitchinkitchen.com/thread-215.html Sat, 26 Apr 2008 11:55:22 -0400 https://twitchinkitchen.com/thread-215.html

This is my personal recipe. All ingredient measurements are as close to accurate as I an guess as this is another recipe I only have in my head and don't really measure for!

Chicken Francaise

Serves 4

Ingredients:

4 chicken breasts, pounded very thin (you can stretch this to 6 if you can manage to pound them very very thin)
2 eggs for an 'egg wash'
Seasoned flour (salt and pepper to season till it looks a little 'speckly')

For the sauce:
2 cups white wine - USE GOOD WINE!
2 lemons, to be fresh squeezed into mixture
4 Tbsp butter
3 cloves fresh garlic, crushed
Salt and pepper to taste
Cornstarch to thicken

Season your flour in a nice roomy dish with sides.
Put your eggs in a separate bowl and beat them well until fluffy.

Pound out your chicken breasts nice and thin, then dredge in flour, then egg, then flour again and put directly each piece you do in a pan with hot melted butter.

Saute all these pieces and take out and put aside. Be careful to not burn that butter as you saute!

When done, drain all 'dark' butter that developed and wipe pan clean with a paper towel. Don't wipe it spotless! There's flavor in there!

Melt some more butter - 4 Tbsp and add the garlic to saute for a couple of seconds then add the wine, mix as it cooks and then add salt and pepper to taste. Squeeze lemon in, taste, add more if you desire a tangy flavor to your Francaise sauce.

To thicken, mix equal parts cornstarch and water until dissolved in a ramiken. ADD SLOWLY AND BY THE TEASPOON into the sauce constantly stirring over a REALLY LOW flame. Do this one spoon at a time until it's the desired thickness you like.

*be careful... cornstarch thickener works fast so use the one spoon at a time until you get your desired thickness or you'll have jelly instead of sauce! This sauce should be LOOSE and not too thick.

Place chicken over pasta and ladle on the sauce. Serve with salad and fresh Italian bread.

I'll add a photo next time I make this. ]]>

This is my personal recipe. All ingredient measurements are as close to accurate as I an guess as this is another recipe I only have in my head and don't really measure for!

Chicken Francaise

Serves 4

Ingredients:

4 chicken breasts, pounded very thin (you can stretch this to 6 if you can manage to pound them very very thin)
2 eggs for an 'egg wash'
Seasoned flour (salt and pepper to season till it looks a little 'speckly')

For the sauce:
2 cups white wine - USE GOOD WINE!
2 lemons, to be fresh squeezed into mixture
4 Tbsp butter
3 cloves fresh garlic, crushed
Salt and pepper to taste
Cornstarch to thicken

Season your flour in a nice roomy dish with sides.
Put your eggs in a separate bowl and beat them well until fluffy.

Pound out your chicken breasts nice and thin, then dredge in flour, then egg, then flour again and put directly each piece you do in a pan with hot melted butter.

Saute all these pieces and take out and put aside. Be careful to not burn that butter as you saute!

When done, drain all 'dark' butter that developed and wipe pan clean with a paper towel. Don't wipe it spotless! There's flavor in there!

Melt some more butter - 4 Tbsp and add the garlic to saute for a couple of seconds then add the wine, mix as it cooks and then add salt and pepper to taste. Squeeze lemon in, taste, add more if you desire a tangy flavor to your Francaise sauce.

To thicken, mix equal parts cornstarch and water until dissolved in a ramiken. ADD SLOWLY AND BY THE TEASPOON into the sauce constantly stirring over a REALLY LOW flame. Do this one spoon at a time until it's the desired thickness you like.

*be careful... cornstarch thickener works fast so use the one spoon at a time until you get your desired thickness or you'll have jelly instead of sauce! This sauce should be LOOSE and not too thick.

Place chicken over pasta and ladle on the sauce. Serve with salad and fresh Italian bread.

I'll add a photo next time I make this. ]]> https://twitchinkitchen.com/thread-204.html Sat, 19 Apr 2008 12:57:08 -0400 https://twitchinkitchen.com/thread-204.html This is a basic chicken stew recipe. This can easily be converted to a pot pie or toss dumplings on the top. It's so easy and most times you have the ingredients in the house already except for the meat! It'll taste much better too!

Twitchy's Out of this World Chicken Stew

Note: all ingredients are measured by 'eye' or 'pot size'. I kind of 'wing it' when I make stew! Try to leave your pieces of food as big as possible for the best flavor but not so big you can't pop it in your mouth comfortably.

Ingredients:

2 pounds or so of chicken meat cut into bite sized cubes
3 -4 med sized potatoes, skins on, cut into big bites sized chunks (white potatoes hold up nicely without breaking down)
3 Celery stalks - cut into bite size chunks
4 or so carrots, washes, SKIN ON, cut into bite size chunks
Two large onions
Flour
Butter
Salt & pepper
Enough chicken broth (or water) to cover all ingredients and then another inch or so more extra above.
chicken boullion *if you don't use stock or broth. About 6 - 8 cubes or spoonfuls
Frozen peas
Frozen green beans

Chop and prepare all your vegetables except one onion and put them aside in a bowl.
Save the frozen peas and beans until the very end.
Take one of the onions and cut into slices. Put aside.
Cube your meat.

Take a cup of flour and put it in a bowl and season with salt and pepper. I like to use allot of pepper. The flour should look a little like it has fleas from the pepper.

Toss in the meat chunks and coat each with flour lightly.

Heat a BIG pot and throw in some butter or olive oil, not much, just enough to keep the meat from sticking.

Toss in the meat and onion you just sliced up. Keep these moving and LIGHTLY brown the meat. You want to do this on a HOT temperature and do the browning FAST. Like wok style.
Let that gunk on the bottom that builds stay there!

Once the meat is brown and you got some good gunk on the bottom, take out the meat and onions and put them aside a minute.

Take about 1/3 cup of the broth and use it to deglaze the pan while it's still hot. Loosen up all that good gunk! It's your flavor and it's wonderful.

Now, toss in all the rest of your veggies and the meat you just took out, fill with broth to cover and add more to keep the liquid about 1 -2 inches above the food. You want to be able to stir this as it cooks easily.
Use a pot big enough so the food is not crowded in there.

Toss in more salt and pepper if you wish and let this boil SLOWLY until the potatoes are tender.

When the potatoes are tender you can now call it almost done. Toss in a fistful of peas and a fistfull of beans and let them simmer while you prepare your roux for thickening the stew.

In a separate pan, put equal amounts of flour and butter. Usually I use 6 Tbsp each.
Let this blend on a low flame and let it 'cook' a bit till it turns a little brown. This gives so much flavor to your stew too. The more you let the roux brown, the more flavorful it is. Just don't over-do it!

Now, once this is done, VERY SLOWLY add this to your stew pot and keep the liquid moving as you add. Add a little at a time until it's thick enough! Don't toss it all in at once or it can become too lumpy or too thick.

Serve hot with nice rolls on the side and a garden salad.
This batch should make enough for dinner, leftover dinner the next night and lunch in between!
Leftover stew tastes better the next day too!

Variation:
Make chicken pot pies with this! Simply make a pie crust and put your cooked stew in a casserole dish, seal it with the crust and bake in a 350°F until the crust is brown and the inside is bubbling.

You can also make a bottom crust in your casserole if you wish, just pre cook this crust for 10 minutes in the casserole FIRST, then put the stew in, seal it with a top crust and bake in a 350°F until crust is browned and stew is bubbly inside.

You can use turkey instead of chicken if you desire.]]> This is a basic chicken stew recipe. This can easily be converted to a pot pie or toss dumplings on the top. It's so easy and most times you have the ingredients in the house already except for the meat! It'll taste much better too!

Twitchy's Out of this World Chicken Stew

Note: all ingredients are measured by 'eye' or 'pot size'. I kind of 'wing it' when I make stew! Try to leave your pieces of food as big as possible for the best flavor but not so big you can't pop it in your mouth comfortably.

Ingredients:

2 pounds or so of chicken meat cut into bite sized cubes
3 -4 med sized potatoes, skins on, cut into big bites sized chunks (white potatoes hold up nicely without breaking down)
3 Celery stalks - cut into bite size chunks
4 or so carrots, washes, SKIN ON, cut into bite size chunks
Two large onions
Flour
Butter
Salt & pepper
Enough chicken broth (or water) to cover all ingredients and then another inch or so more extra above.
chicken boullion *if you don't use stock or broth. About 6 - 8 cubes or spoonfuls
Frozen peas
Frozen green beans

Chop and prepare all your vegetables except one onion and put them aside in a bowl.
Save the frozen peas and beans until the very end.
Take one of the onions and cut into slices. Put aside.
Cube your meat.

Take a cup of flour and put it in a bowl and season with salt and pepper. I like to use allot of pepper. The flour should look a little like it has fleas from the pepper.

Toss in the meat chunks and coat each with flour lightly.

Heat a BIG pot and throw in some butter or olive oil, not much, just enough to keep the meat from sticking.

Toss in the meat and onion you just sliced up. Keep these moving and LIGHTLY brown the meat. You want to do this on a HOT temperature and do the browning FAST. Like wok style.
Let that gunk on the bottom that builds stay there!

Once the meat is brown and you got some good gunk on the bottom, take out the meat and onions and put them aside a minute.

Take about 1/3 cup of the broth and use it to deglaze the pan while it's still hot. Loosen up all that good gunk! It's your flavor and it's wonderful.

Now, toss in all the rest of your veggies and the meat you just took out, fill with broth to cover and add more to keep the liquid about 1 -2 inches above the food. You want to be able to stir this as it cooks easily.
Use a pot big enough so the food is not crowded in there.

Toss in more salt and pepper if you wish and let this boil SLOWLY until the potatoes are tender.

When the potatoes are tender you can now call it almost done. Toss in a fistful of peas and a fistfull of beans and let them simmer while you prepare your roux for thickening the stew.

In a separate pan, put equal amounts of flour and butter. Usually I use 6 Tbsp each.
Let this blend on a low flame and let it 'cook' a bit till it turns a little brown. This gives so much flavor to your stew too. The more you let the roux brown, the more flavorful it is. Just don't over-do it!

Now, once this is done, VERY SLOWLY add this to your stew pot and keep the liquid moving as you add. Add a little at a time until it's thick enough! Don't toss it all in at once or it can become too lumpy or too thick.

Serve hot with nice rolls on the side and a garden salad.
This batch should make enough for dinner, leftover dinner the next night and lunch in between!
Leftover stew tastes better the next day too!

Variation:
Make chicken pot pies with this! Simply make a pie crust and put your cooked stew in a casserole dish, seal it with the crust and bake in a 350°F until the crust is brown and the inside is bubbling.

You can also make a bottom crust in your casserole if you wish, just pre cook this crust for 10 minutes in the casserole FIRST, then put the stew in, seal it with a top crust and bake in a 350°F until crust is browned and stew is bubbly inside.

You can use turkey instead of chicken if you desire.]]> https://twitchinkitchen.com/thread-149.html Wed, 09 Apr 2008 18:22:08 -0400 https://twitchinkitchen.com/thread-149.html This is taken from my Chinese cookbook. It is the authentic version of this common dish found in American Chinese restaurants.

Below is how it's made the authentic way - Hunan style. It is made to this day in China using this recipe. I make this allot throughout the year and it's wonderful!

From the book: Chinese Kitchen ~ by Eileen Yin-Fei Lo

General Tso's Chicken

Ingredients:
1 large egg, beaten
pinch of freshly ground white pepper
2 Tbsp cornstarch
2 large chicken legs with thighs, each 3/4 pund, boned, skinned, fat and membranes removed and cut into 1 inch cubes (1 pound when done) - I cheat, I buy bonelss breasts and cut into pieces. I dont like the dark meat. You can buy boneless dark meat if you want.

3 1/2 cups peanut oil
1 Tbsp cornstarch - for dusting
8 small dried hot chili peppers
1/4 cup finely sliced scallion

for the sauce:

2 1/2 Tbsp double dark sou sauce, dark soy sauce or mushroom soy sauce
1 teaspoon minced garlic
1 Tbsp minced fresh ginger
2 Tbsp hoisin sauce
3 tsp sugar
3 tsp Shao-Hsing wine or dry sherry

In a bowl, mix together the egg, salt whit pepper, and 2 Tbsp cornstarch. Add the chicken cubes, mix to coat and marinate for at least 15 minutes. In a small bowl, combine the sauce ingredients an reserve.

Heat a wok over high heat for 40 seconds. Add the peanut oil and heat to 350°F. With tongs, remove the chicken cubes individualyy, dust with cornstarch, and place in the oil. Deep fry for 1 1/2 to 2 minutes, until the chicken is browned and crisp. Turn off the heat. Remove the chicken with a Chinese strainer and drain over a bowl.
Pour off all but 1 1/2 tablespoon of the oil from the wok.

Heat the wok over high heat for 20 seconds. When a wisp of white smoke appears, add the chilies and stir for 15 seconds. Add the scallion andstir for 30 seconds. Add the chicken and cook, stirring for 1 minute.
Stir the sauce mixture, pour into the wok, stir well and cook until the chicken cubes are completely coated with sauce, about 1 1/2 minutes. Turn off the heat, transfer to a heated dish and serve.]]> This is taken from my Chinese cookbook. It is the authentic version of this common dish found in American Chinese restaurants.

Below is how it's made the authentic way - Hunan style. It is made to this day in China using this recipe. I make this allot throughout the year and it's wonderful!

From the book: Chinese Kitchen ~ by Eileen Yin-Fei Lo

General Tso's Chicken

Ingredients:
1 large egg, beaten
pinch of freshly ground white pepper
2 Tbsp cornstarch
2 large chicken legs with thighs, each 3/4 pund, boned, skinned, fat and membranes removed and cut into 1 inch cubes (1 pound when done) - I cheat, I buy bonelss breasts and cut into pieces. I dont like the dark meat. You can buy boneless dark meat if you want.

3 1/2 cups peanut oil
1 Tbsp cornstarch - for dusting
8 small dried hot chili peppers
1/4 cup finely sliced scallion

for the sauce:

2 1/2 Tbsp double dark sou sauce, dark soy sauce or mushroom soy sauce
1 teaspoon minced garlic
1 Tbsp minced fresh ginger
2 Tbsp hoisin sauce
3 tsp sugar
3 tsp Shao-Hsing wine or dry sherry

In a bowl, mix together the egg, salt whit pepper, and 2 Tbsp cornstarch. Add the chicken cubes, mix to coat and marinate for at least 15 minutes. In a small bowl, combine the sauce ingredients an reserve.

Heat a wok over high heat for 40 seconds. Add the peanut oil and heat to 350°F. With tongs, remove the chicken cubes individualyy, dust with cornstarch, and place in the oil. Deep fry for 1 1/2 to 2 minutes, until the chicken is browned and crisp. Turn off the heat. Remove the chicken with a Chinese strainer and drain over a bowl.
Pour off all but 1 1/2 tablespoon of the oil from the wok.

Heat the wok over high heat for 20 seconds. When a wisp of white smoke appears, add the chilies and stir for 15 seconds. Add the scallion andstir for 30 seconds. Add the chicken and cook, stirring for 1 minute.
Stir the sauce mixture, pour into the wok, stir well and cook until the chicken cubes are completely coated with sauce, about 1 1/2 minutes. Turn off the heat, transfer to a heated dish and serve.]]> https://twitchinkitchen.com/thread-143.html Wed, 09 Apr 2008 12:41:58 -0400 https://twitchinkitchen.com/thread-143.html This is my own recipe. Although it's nothing all that spectacular, it's mighty tasty and so easy to make!
This is one of the many "Sunday Dinners" I've started to do again.

Remember when Sunday was the big meal? Mom spent all day cooking something wonderful, you ate early and everyone came home to eat.

Start Sunday Dinner again!

Rosemary Roast Chicken

You can either bake this in the oven or use a rotisserie or you can even roast this on the BBQ if you have a spit for yours.

Ingredients:

One whole roasting chicken - size depends on the size of your family.
lots of whole fresh sprigs of Rosemary
salt & pepper
store bough pre mixed seasoning for roasting poultry.
one large whole onion

Wash and clean your chicken. Take out the gizzards in the bag inside the cavity! (you laugh but I can't tell you how many times people think this is stuffing that comes with the bird!)

Take your onion and peel it, cut it in half and stuff it in the cavity of the bird.
Take your rosemary sprigs, one at a time and insert them under the skin of your chicken. Load it up good! make small slits so you can stuff them in the wings, legs, back everywhere you can get some rosemary sprigs in, do it! The more the better.

Rub the bird with salt, pepper and the seasonings on the outside. Rub it good too. Then sprinkle more for good luck.

Put your bird on a spit for rotisserie or on the rack if you're baking it.

Take a sharp fork or metal pick and poke holes all over the bird. This will allow the fat to drain out while cooking. You will need to poke the roast every 15 mins or less if you want a nice fat reduced and crispy skin. Plus this makes for self basting!

If baking:
put chicken on rack, poke full of holes. Take some veggies of your choosing and put them around the bird if you like, add salt and pepper to the veggies.
potatoes
carrots
celery
are the usual accompaniments to roasting meat.

Add about 3/4 inch water to the bottom of the pan and bake at 350°F until the bird is done.
Normal cooking times vary but the usual measurement is 20 minutes per pound then add another 20 to the overall time.

I like to leave my birds cook till one leg or wing comes off easily when pulled.
Your meat should NEVER be pink near the bone for poultry!

For rotisserie:
Follow the above seasoning directions.
Skewer the bird with your spit, put lots of holes.
Let turn on the spit at 350°F poking holes at regular and frequent intervals until done.

Again, about 20 minutes per pound or until the leg pulls off easily.

Since no veggies are in when you cook on a spit, I like to serve mashed potatoes, green beens or other green veggies and gravy with a side salad.]]> This is my own recipe. Although it's nothing all that spectacular, it's mighty tasty and so easy to make!
This is one of the many "Sunday Dinners" I've started to do again.

Remember when Sunday was the big meal? Mom spent all day cooking something wonderful, you ate early and everyone came home to eat.

Start Sunday Dinner again!

Rosemary Roast Chicken

You can either bake this in the oven or use a rotisserie or you can even roast this on the BBQ if you have a spit for yours.

Ingredients:

One whole roasting chicken - size depends on the size of your family.
lots of whole fresh sprigs of Rosemary
salt & pepper
store bough pre mixed seasoning for roasting poultry.
one large whole onion

Wash and clean your chicken. Take out the gizzards in the bag inside the cavity! (you laugh but I can't tell you how many times people think this is stuffing that comes with the bird!)

Take your onion and peel it, cut it in half and stuff it in the cavity of the bird.
Take your rosemary sprigs, one at a time and insert them under the skin of your chicken. Load it up good! make small slits so you can stuff them in the wings, legs, back everywhere you can get some rosemary sprigs in, do it! The more the better.

Rub the bird with salt, pepper and the seasonings on the outside. Rub it good too. Then sprinkle more for good luck.

Put your bird on a spit for rotisserie or on the rack if you're baking it.

Take a sharp fork or metal pick and poke holes all over the bird. This will allow the fat to drain out while cooking. You will need to poke the roast every 15 mins or less if you want a nice fat reduced and crispy skin. Plus this makes for self basting!

If baking:
put chicken on rack, poke full of holes. Take some veggies of your choosing and put them around the bird if you like, add salt and pepper to the veggies.
potatoes
carrots
celery
are the usual accompaniments to roasting meat.

Add about 3/4 inch water to the bottom of the pan and bake at 350°F until the bird is done.
Normal cooking times vary but the usual measurement is 20 minutes per pound then add another 20 to the overall time.

I like to leave my birds cook till one leg or wing comes off easily when pulled.
Your meat should NEVER be pink near the bone for poultry!

For rotisserie:
Follow the above seasoning directions.
Skewer the bird with your spit, put lots of holes.
Let turn on the spit at 350°F poking holes at regular and frequent intervals until done.

Again, about 20 minutes per pound or until the leg pulls off easily.

Since no veggies are in when you cook on a spit, I like to serve mashed potatoes, green beens or other green veggies and gravy with a side salad.]]> https://twitchinkitchen.com/thread-76.html Sat, 05 Apr 2008 18:40:54 -0400 https://twitchinkitchen.com/thread-76.html


bake the chicken pieces in a 9x 13 dish and bake for 30 minutes and 350 degrees.

Drain any fat off and pour in the can of peaches. either halves or slices what ever you prefer.

Bake another 30 minutes or until chicken is tender. That's all.

you can also do this with just breasts but bake shorter time.. about 15 minutes or so per side.]]>


bake the chicken pieces in a 9x 13 dish and bake for 30 minutes and 350 degrees.

Drain any fat off and pour in the can of peaches. either halves or slices what ever you prefer.

Bake another 30 minutes or until chicken is tender. That's all.

you can also do this with just breasts but bake shorter time.. about 15 minutes or so per side.]]> https://twitchinkitchen.com/thread-70.html Sat, 05 Apr 2008 18:28:04 -0400 https://twitchinkitchen.com/thread-70.html


1 3 lb Chuck roast

1- lb pinto beans (rinsed)

1- 8 oz can chopped green chilies

1- 15 oz can tomato sauce

1 - 8 oz can ro-tel tomatoes & Green Chilies

1/4 tsp garlic salt

1 medium onions sliced thin.



Place roast and beans in dutch oven. add water to cover. Add rest of ingredients.

bake in large covered pan at 250 degrees for 12 hours ...serves 16

makes great taco or burritto fillings.]]>


1 3 lb Chuck roast

1- lb pinto beans (rinsed)

1- 8 oz can chopped green chilies

1- 15 oz can tomato sauce

1 - 8 oz can ro-tel tomatoes & Green Chilies

1/4 tsp garlic salt

1 medium onions sliced thin.



Place roast and beans in dutch oven. add water to cover. Add rest of ingredients.

bake in large covered pan at 250 degrees for 12 hours ...serves 16

makes great taco or burritto fillings.]]> https://twitchinkitchen.com/thread-45.html Thu, 03 Apr 2008 11:56:53 -0400 https://twitchinkitchen.com/thread-45.html This is something I created when we wanted something filling, creamy and easy to make.
Hope you all enjoy it like we do!


Delightfully Delicious Chicken

ingredients:

4 whole boneless chicken breasts, butterflied and cut in half
4 tablespoons butter. Divide into 2 chunks
1 can cream of chicken soup
3 sprigs fresh rosemary
1 cup hot water
one big handful pine nuts (optional)
1 can sliced mushrooms or about a cup of fresh sliced mushrooms

In medium skillet, melt butter and brown chicken in batches. Add more butter as needed.
Take out chicken and set aside.

Toss in the pine nuts & rosemary and let the nuts brown slightly. I like to twist the rosemary some so the flavor comes out more.
Deglaze the pan with some of the water and add the soup. Toss in the mushrooms.
Slowly add the rest of the water to this and stir as you do so it's nice and smooth.

Add the chicken and simmer on low heat for half hour or until the chicken is done.

Serve over your favorite cooked rice.
Serves 4]]> This is something I created when we wanted something filling, creamy and easy to make.
Hope you all enjoy it like we do!


Delightfully Delicious Chicken

ingredients:

4 whole boneless chicken breasts, butterflied and cut in half
4 tablespoons butter. Divide into 2 chunks
1 can cream of chicken soup
3 sprigs fresh rosemary
1 cup hot water
one big handful pine nuts (optional)
1 can sliced mushrooms or about a cup of fresh sliced mushrooms

In medium skillet, melt butter and brown chicken in batches. Add more butter as needed.
Take out chicken and set aside.

Toss in the pine nuts & rosemary and let the nuts brown slightly. I like to twist the rosemary some so the flavor comes out more.
Deglaze the pan with some of the water and add the soup. Toss in the mushrooms.
Slowly add the rest of the water to this and stir as you do so it's nice and smooth.

Add the chicken and simmer on low heat for half hour or until the chicken is done.

Serve over your favorite cooked rice.
Serves 4]]> https://twitchinkitchen.com/thread-44.html Thu, 03 Apr 2008 11:49:55 -0400 https://twitchinkitchen.com/thread-44.html

Chicken Paprika
Paprika Huhner

Ingredients
2 - 3 1/2 pound frying chickens, disjointed
2 tsp salt
1 tsp pepper
4 tbsp butter
6 onions, peeled and sliced thin
1 1/2 tbsp (sweet) paprika
1/2 pint sour cream

Wash and dry the chicken. Season with salt and pepper rubbing in well. both sides.

Melt the butter in a heavy saucepan. Add the sliced onions and the paprica, cook for 3 minutes, stirring constantly. Add the chicken and brown over high heat. Lower the heat and cover the pan.
Cook for 30 minutes, stirring occasionally. Add a little water if the pan becomes too dry.
Add the sour cream, stir well and let simmer for another 15 minutes.

Server with Nockerl, the popular dumplings of the Austrians.
Pour a little of the sauce over the dumplings.]]>

Chicken Paprika
Paprika Huhner

Ingredients
2 - 3 1/2 pound frying chickens, disjointed
2 tsp salt
1 tsp pepper
4 tbsp butter
6 onions, peeled and sliced thin
1 1/2 tbsp (sweet) paprika
1/2 pint sour cream

Wash and dry the chicken. Season with salt and pepper rubbing in well. both sides.

Melt the butter in a heavy saucepan. Add the sliced onions and the paprica, cook for 3 minutes, stirring constantly. Add the chicken and brown over high heat. Lower the heat and cover the pan.
Cook for 30 minutes, stirring occasionally. Add a little water if the pan becomes too dry.
Add the sour cream, stir well and let simmer for another 15 minutes.

Server with Nockerl, the popular dumplings of the Austrians.
Pour a little of the sauce over the dumplings.]]>