My Recipes » Chicken http://myrecip.es Cherished Recipes from Friends and Family Thu, 21 Jan 2010 04:07:51 +0000 http://wordpress.org/?v=abc en hourly 1 John P.’s 5 Minute Avgolemono Soup Recipe http://myrecip.es/john-p-s-5-minute-avgolemono-soup-recipe/ http://myrecip.es/john-p-s-5-minute-avgolemono-soup-recipe/#comments Sun, 17 Jan 2010 09:21:47 +0000 John P. http://myrecip.es/?p=130

There is a common Greek soup called Avgolemono which is basically a Chicken & Rice soup with a slight lemon flavor that happens to make normal Chicken & Rice soup pale by comparison (In Greek the “avgo” means egg and the “lemono” is lemon). The only problem is that traditional Avgolemono soup takes hours to prepare and, while the payoff is fantastic, most people just don’t have the time to dedicate to that sort of venture.

Luckily I’ve come up with a suitable alternative which will render 90% of the great taste with 5% of the effort! On top of that, this dish can literally be made in 5 minutes, and will only make one saucepan and one measuring cup dirty! Here is a video demonstrating the soup from beginning to end:



Ingredients:

  • 1 Large Can (26 oz.) of Campbell’s Chicken & Rice Soup
  • 1 Cup Milk
  • 3 Egg Yolks
  • Parsley
  • Fresh Ground Pepper
  • 1 Large Lemon

Tools Necessary:

Follow these simple instructions once you’ve got your ingredients ready.

  1. Pour the Campbell’s Soup, plus one third additional can of water, into a large sauce pan and turn the stove on high temperature.
  2. Pour 1 cup of milk into a large measuring cup.
  3. Add 3 egg yolks to the milk in the measuring cup.
  4. Add 1 tablespoon of parsley and fresh ground pepper to the measuring cup.
  5. Wisk the contents of the measuring cup thoroughly.
  6. About this time, the soup is normally beginning to boil. Once it does, stir it with the wisk a bit then turn off the burner.
  7. While stirring the soup constantly with the wisk, slowly pour the milk / egg mixture into the soup.
  8. Once the mixture has been combined, turn the burner back on and let the soup simmer for a couple of minutes.
  9. In the meantime, rinse the measuring cup then squeeze one large lemon into it. Remove all seeds.
  10. Finally, stir the lemon juice into the soup.

A few notes:

  • You must add the milk/egg mixture into the hot soup slowly or the egg will solidify and become chunky like Chinese egg drop soup. We don’t want that here.
  • You can NOT substitute lemon juice in a bottle for the fresh squeezed lemon. If you don’t have a lemon, don’t make this soup!
  • If you’d like, you can add some additional chopped chicken, either fresh or from a can, to make the soup a little meatier.

That’s all! Serve up a heaping bowl and enjoy it with your family. Normally one bowl of this stuff will really fill you up, unlike normal Chicken and Rice soup.

Finally, if you want to do it the old fashioned way, or just want to see what I was talking about when I said Avgolemono Soup can take hours to make, just watch this video of Kostas Fostieris from The Greek Deli in Washington D.C. He’s got some amazing soup…


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]]> http://myrecip.es/john-p-s-5-minute-avgolemono-soup-recipe/feed/ 1 Cheesy Chicken and Rice Casserole http://myrecip.es/cheesy-chicken-and-rice-casserole/ http://myrecip.es/cheesy-chicken-and-rice-casserole/#comments Tue, 05 Jan 2010 03:58:33 +0000 Holly P. http://myrecip.es/?p=123

This recipe was given to me by my wonderful Mother-in-law, Linda and it’s a keeper. This casserole layers rice, chicken, white sauce, broccoli (optional for those non-veggie eaters), and lots of cheese. Yum!

Recipe: Cheesy Chicken and Rice Casserole

Ingredients

  • 2 cups cooked White rice
  • 4 cooked chicken breasts (shredded) or 12.5 oz. canned chicken (water drained and shredded)
  • 1 package of frozen broccoli
  • 2-4 cups Mozzarella cheese (shredded)

White sauce:

  • 2 tablespoons butter
  • 1.5 tablespoon flour
  • 1 tablespoon milk
  • 1 can of cream of chicken soup
  • 1 cup Mozzarella cheese (shredded)
  • 1 squeeze of lemon juice
  • Dash of Pepper
  • Dash of Curry powder

Instructions

  1. Grease your casserole dish (I use a rectangular 13×9)
  2. Boil your chicken breasts for 1 to 1.5 hours or use canned chicken
  3. While the rice is cooking (I like to cook mine in a rice cooker) I start making the white sauce.
  4. Melt butter in a saucepan on Medium heat, then stir in flour, stir in cream of chicken soup, milk, lemon juice, pepper and curry powder. Once combined taste a little to judge if you want to add in more lemon juice, or curry powder. Then add in mozzarella cheese, stirring until the cheese has melted. Turn on low.
  5. Cook broccoli (if using)
  6. Pre-heat the oven to 350.
  7. Once the chicken, rice, broccoli and sauce are done, then start assembling your casserole by spooning the rice into the bottom of the greased 13×9 dish. Two cups of cooked rice should cover the entire bottom of the dish about an inch deep all the way around. Then place your shredded chicken on top of the rice, covering the rice. Then add the broccoli (if using) and cover with white sauce. You’ll want to spread the white sauce around with a spoon, so it’s covering the chicken and broccoli. Lastly, spread the mozzarella over the top of the entire casserole.
  8. Bake uncovered for 20-25 minutes.

Quick Notes

My husband does not like broccoli, so sometimes I’ll use 2 smaller baking dishes and make one with broccoli and one without. Or you could use a smaller, deeper dish and add another round of layers.


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]]> http://myrecip.es/cheesy-chicken-and-rice-casserole/feed/ 0 Slow Cooker Chicken Cacciatore http://myrecip.es/chicken-cacciatore/ http://myrecip.es/chicken-cacciatore/#comments Tue, 29 Dec 2009 05:00:04 +0000 Holly P. http://myrecip.es/?p=3

Hello World!  This is my first blog post ever, so I thought I would blog about one of my favorite recipes for chicken cacciatore.

Not only is it very tasty, it’s also really easy because you cook it in the slow cooker.  I like to prepare it the night before and then put the whole bowl (covered) in the fridge (luckily my slow cooker has a removable bowl) and then just place the bowl on the slow cooker and turn it on low on my way out the door in the morning.

I found this recipe on Kraftfoods.com and I believe you’ll like it too!

Recipe: Slow Cooker Chicken Cacciatore

Ingredients

  • 1/4 cup Zesty Italian dressing
  • 3 lb. chicken – boneless thighs and/or drumsticks
  • 1/2 lb. (about 2 cups) of fresh sliced mushrooms
  • 1 1/2 cup coarsely chopped onion
  • 1/2 cup each red and green bell pepper strips
  • 1 clove garlic (minced)
  • 1 can (14.5 oz) crushed tomatoes
  • 1 tsp. salt
  • 1 tsp. Italian seasoning

Instructions

  1. Heat dressing in a large skillet on medium-high heat and cook the chicken several pieces at a time for 2-3 minutes on each side.
  2. Place mushrooms, onions, peppers, and garlic in the slow cooker and top with chicken.
  3. Combine crushed tomatoes, salt and seasoning and then pour over the ingredients in the slow cooker.
  4. Cover and cook on low for 6-8 hours or on high for 5 hours.

Quick Notes

I coat the chicken pieces in the dressing and then cook them on my foreman grill instead of on the stove top to avoid the chicken splatter that usually gets all over my cook top. I guess it just depends on which you’d rather clean afterwards.

Oh, I almost forgot we like it over jasmine rice, but it would be great over pasta too!  To ensure this is gluten free, serve it over rice and ensure your Zesty Italian dressing is gluten free.  Enjoy!

Variations

If you prefer white meat (like we do) you should use boneless chicken breasts instead of the thighs and drumsticks.

Cooking time (duration): 20

Diet (other): Gluten free

Number of servings (yield): 8

Meal type: dinner

Culinary tradition: Italian

My rating:5 stars: ★★★★★


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