Let's round this thing up!

Well, I've finally come to the end of this segment.  (Whew!  Aren't you relieved?!)  Tenth place on my list was a 5-way tie…and all were chicken!  CrockPot Rotisserie Chicken is a good alternative (especially during hot weather) for the Sittin’ Up Chicken that we love so much.  I use the same spice/herb mixture to coat the chicken, put it in my crockpot (that has been sprayed with Pam), cover and set on low (no need to add any liquid).  It produces tender, moist, tasty chicken for dinner, plus provides leftovers for another dish later in the week.  You don’t get the good, crispy skin, which the young’uns really like, which is why I relegate this recipe for days that I don’t want to heat up the house by running the oven.  It is also handy when I'm going to be gone all day. 

I make my Chicken Fajitas using chicken tenderloins (regular size breasts are way too big nowadays!).  I buy them frozen in the 3-pound bag and keep them on hand all the time.  They are SO versatile!  In warm weather we cook them out on the grill, but they can also be cooked up quickly in my George Foreman grill, or stir-fried.  As a special treat, I sometimes substitute jumbo shrimp.  Um mmm!

Chicken Chardon is another fairly new recipe.  It is easy to throw together and cooks up moist and tender.

Chicken Chardon

8 Chicken breasts or tenders

egg

salt and pepper to taste

2 tsp. garlic powder

1 cup bread crumbs

1/2 cup grated Parmesan cheese

1 pound sliced fresh mushrooms

1/2 stick butter, melted

1 Tbsp. fresh lemon juice

1 tsp. chopped fresh (or 1/2 tsp. dried) parsley

Preheat oven to 375 degrees.  In a shallow bowl, beat the egg with salt, pepper and 1 tsp. garlic powder.  In a separate dish, mix bread crumbs with another teaspoon of garlic powder and Parmesan cheese.  Set aside.

Mix together melted butter with lemon juice.  Pour 2/3 of the butter mixture into the bottom of a 9x13 inch baking dish.  Spread mushrooms in an even layer in the bottom of the dish.  Dip each chicken breast into the egg mixture, then into the bread crumb mixture.  Place on top of the mushrooms.  Drizzle remaining butter over chicken and sprinkle with parsley.

Bake uncovered for 45 minutes until chicken is golden brown and juices run clear.

*     *     *

Fantasy Crepes are an old favorite recipe that uses leftover chicken.  Mushrooms and green onions are sautéed in butter, then chicken and grated cheddar cheese are added, and the resulting mixture is rolled up into crepes and baked.  This meal requires a bit more time and effort, but it is well worth it!

Fantasy Crepes
3 eggs, beaten
2/3 cup flour
1/2 tsp. salt
1 cup milk
*******
2 cups (1/4 lb) mushroom slices
1/4 cup sliced green onion

 11/4 cup butter

3 Tbsp. flour

salt and pepper

1 cup milk

2- 1/2 cups cheddar cheese, shredded

1- 1/2 cups cooked chicken, diced

Combine first 4 ingredients and beat until smooth.  Let stand 30 minutes.  For each crepe, pour 1/4 cup batter into a hot, lightly greased 8" skillet (non-stick is preferred).  Cook until underside is lightly browned and top looks dry.  Remove and set aside to cool.  Repeat with remaining batter.

Saute mushrooms and onions in butter; blend in flour and seasonings.  Gradually add milk; cook, stirring until thickened.  Add 1- 1/2 cups cheese, stir until melted.  Stir in chicken. 

Fill each crepe with 1/4 cups mixture; roll up.  Place in 11x7" baking dish.  Bake at 350 degrees for 20 minutes.  Top with remaining cheese; bake until melted.

*     *     *

I have experimented with many stir-fry dishes over the years and have finally settled on my favorite:  Chicken Fried Rice.  Most of the work is in the prep, then everything is stir-fried at the last minute.  It is a good one-pan meal!  (Actually it takes 2 pans, since the rice has to be precooked.)

Benihana Style Fried Rice

chicken breasts or tender, sliced thin

steamed rice

2 eggs, slightly beaten

chopped onion, carrot, green onion (or whatever veggies you prefer)

oil

1/2 tsp. sesame seed (opt)

minced garlic

butter

soy sauce

salt and pepper

Stir fry onions in hot oil in wok for about a minute, add garlic and continue cooking another minute.  Remove from pan and set aside.  Add carrots (and/or other veggies) to hot oil and stir fry until crisp-tender, remove and set aside. 

Add more oil to wok and stir fry chicken until cooked through.  Remove and set aside.

Melt butter in wok.  Add eggs and cook, stirring constantly until done.  Add more butter to pan, melt, and then add rice.  Cook and stir until rice is coated with melted butter and is starting to dry.  Add sesame seed, if desired, and precooked veggies and chicken.  Season with salt, pepper and soy sauce.  Continue to cook and stir until well mixed.

(The secret to its great taste is LOTS of butter!)

*     *    *

Well, I hope you have enjoyed the recipes and getting a peak into our eating habits.  Keeping track of your meals can be really beneficial in providing a good variety of favorite dinners for your family.   Happy cooking (and eating)!

1Ti 6:8 And having food and raiment let us be therewith content.