Chicken And Noodles

This soup is a typical first course in Spanish households, regardless of the region. You are sure to be served a chicken soup with either noodles or rice if you visit a Spanish family for any length of time. Spanish love soups and seem to eat them whether it is winter or summer. This soup is perfect for those cold winter evenings when you need something to warm you from the inside out. Luckily, it is an easy soup to make.

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 40 minutes

Ingredients:

• 3 celery stalks, coarsely chopped
• 2 Carrots, coarsely chopped
• 1/2 yellow onions, chopped
• 3 Tbsp virgin olive oil
• 2 chicken backs
• 6 cups water
• 2 bay leaves
• 1/5 lb angel hair pasta
• salt to taste

Preparation:

Peel and coarsely chop vegetables. Heat large skillet over medium heat. Add 3 tbsp olive oil and sauté the vegetables for 2 minutes stirring constantly.

Add the chicken backs to the pan. Brown the chicken for 2-3 minutes. Add water and 2 bay leaves. Simmer for 1-1 1/2 hours. Salt to taste. Chicken will be soft and practically falling off the bones.

Bring soup to a fast boil. Break dry noodles in half and add noodles to soup. Cook until noodles are done. Serve while hot.

Want to Speed up the Cooking Time?

The Spanish commonly use pressure cookers to speed up the cooking time of soups, stews and bean casseroles. Used according to simple directions, they are safe and can save you lots of time.

Parmesean Baked Chicken

Parmesean Baked Chicken

• Butter
• Boneless Breasts of Chicken
• Parmesan cheese

Melt butter. Dip chicken breasts into butter and coat with parmesan. Bake in 350 oven

until brown - 30 minutes.

Roast Chicken

Rinse and pat dry 1 roasting chicken. Slip slices of garlic (3-4 cloves) under the chicken skin. Place 2 sprigs of rosemary under skin of chicken on each side of breast. Place the other 2 in the chicken cavity. Halve 1 large lemon and squeeze over chicken. Place the halves in the cavity. Season with salt and pepper and if you wish, you can rub a little olive oil on the skin. Roast in a roasting pan for 1 1/2 hours at 400 degrees. I

cover mine with foil for the first 45 minutes.

(serves 4)

Chicken Alfredo

Chicken Alfredo 

• 4-6 slices bacon chopped
• 1 onion chopped
• 1 c. sliced mushrooms
• 4-6 chicken boneless skinless chicken breasts
• 1 jar Five Brothers Alfredo Sauce
• 1 cup frozen peas

1. In large skillet fry bacon until crisp, remove and in drippings sauté onions and mushrooms until soft. 
2. Remove from pan and set aside with bacon. In same skillet brown chicken breasts on both sides. 
3. Add back the bacon, onions, mushrooms and the Alfredo sauce and peas. 
4. Let simmer 20-30 minutes until chicken is cooked through.

Asian Turkey Burgers

Asian Turkey Burgers

• 1 1/2 pounds lean ground turkey
• 4 garlic cloves, minced or pressed
• 1 Tablespoon fresh ginger, minced
• 1 bunch green onions, chopped
• 3 Tablespoons tamari or soy sauce
• 1 Tablespoon sesame oil
• 2 Tablespoons vegetable oil

1. In large bowl combine turkey, garlic, ginger, green onion, soy sauce, and sesame oil.
2. Mix well. Form into 4 patties. Heat oil in skillet over medium-high heat. Add patties and cook until no longer pink on the inside, turning once, about 10 minutes. 
3. *Can also use turkey recipe crumbled and then add in some steamed fresh snow peas and/or bean sprouts and sauté together. Serve with additional soy sauce for a complete meal.

Turkey Stew with Wild Mushrooms

Tired of chicken and pork worse heartily! And you want something tasty and easy to prepare ... So I remembered the turkey. Its meat is very similar in taste to beef, but prepares much quicker. This time I took the loin instead of fillet (it somewhat dry, compared with the thigh). 

So, cooking - meat washed under running water to remove excess fat and cut into pieces 3-4 cm in size skillet pour vegetable oil, warm it and put the turkey and fry quickly to brown, and then put out under the lid closed 40-50 minutes . (You can check "to the tooth" for softness - the meat should melt in the mouth)

In a separate pan cook vegetables until turkey stew. All this is in the winter does not run away, so a set of traditional vegetables - carrots, onions, turnip, zucchini, tomatoes and herbs.

I cut carrots into sticks, fried and was put out, during which time the onion clear the turnip, cut into cubes and add the carrots, then add the sliced ??zucchini into cubes. The last thing to add tomatoes. I add a variety of cream, they are more fleshy and red. (Tomatoes scalded, remove skin and cut into cubes) In a separate pan, fry and simmer until smooth, which would become a tomato sauce, if the pieces are, they can stretch your shoulder blade, but this time I did not extinguish them to homogeneity . 

Combine all the vegetables in a pan, stir, and add the turkey, salt, pepper to taste, add the chopped herbs - onions, dill, parsley, basil, and you can "dotushivaem" more minute. 10. During the turkey carcass to watch out that no liquid has evaporated, and when combined vegetables with meat, they are saturated with flavor and meat stew is not as dry.

Served with fried potatoes I cooked with mushrooms in brine. Potatoes cut in half, then dolechki, fry and add the mushrooms. 

Both of these dishes can be quite independent, but then one day decided to unite them in one plate.

It is necessary for the stew: 1 kg turkey loin, 3 carrots, 2 onions, 1-2 zucchini, herbs

For the potatoes: 8.10 pc. potatoes, 300 grams of mushrooms, dried dill.

Very Lemony Chicken

• 1 1/2 lb chicken breast, skinned, fat removed
• 1/2 C fresh lemon juice
• 2 Tbsp white wine vinegar
• 1/2 C fresh lemon peel, sliced
• 3 tsp fresh oregano, chopped (or 1 tsp dried oregano, crushed)
• 1 medium onion, sliced
• 1/4 tsp salt
• to taste black pepper
• 1/2 tsp paprika

1. Place chicken in 13- by 9- by 2-inch glass baking dish.
2. Mix lemon juice, vinegar, lemon peel, oregano, and onions.Pour over chicken, cover, and marinate in refrigerator several hours, turning occasionally, or overnight.
3. Sprinkle with salt, pepper, and paprika.
4. Cover and bake at 300 ºF for 30 minutes. Uncover and bake for added 30 minutes or until done.

20-Minute Chicken Creole

• 4 medium chicken breast halves,skinless, boned, and cut into
• 1-inch strips*
• 1 C (14 oz) tomatoes, cut up**
• 1 C low-sodium chili sauce
• 11/2 C (1 large) green pepper, chopped
• 11/2 C celery, chopped
• 1/4 C onion, chopped
• 2 cloves garlic, minced
• 1 Tbsp fresh basil (or 1 tsp dried)
• 1 Tbsp fresh parsley (or 1 tsp dried)
• 1/4 tsp red pepper, crushed
• 1/4 tsp salt as needed nonstick cooking spray

* For convenience, you can use uncooked boneless, skinless chicken breast.

** To cut back on sodium, try low sodium canned tomatoes.

1. Spray deep skillet with nonstick cooking spray. Preheat pan over high heat.
2. Cook chicken in hot skillet, stirring,for 3–5 minutes or until no longer pink. Reduce heat.
3. Add tomatoes with juice, low sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boil and reduce heat. Simmer covered for 10 minutes.
4. Serve over hot cooked rice or whole wheat pasta.

Jamaican Jerk Chicken

• 1/2 tsp cinnamon, ground
• 11/2 tsp allspice, ground
• 11/2 tsp black pepper, ground
• 1 Tbsp hot pepper, chopped
• 1 tsp hot pepper, crushed, dried
• 2 tsp oregano, crushed
• 2 tsp thyme, crushed
• 1/2 tsp salt
• 6 cloves garlic, finely chopped
• 1 C onion, pureed or finely chopped
• 1/4 C vinegar
• 3 Tbsp brown sugar
• 8 pieces chicken, skinless (4 breasts, 4 drumsticks)

1. Preheat oven to 350 °F.
2. Combine all ingredients except chicken in large bowl. Rub seasoning over chicken and marinate in refrigerator for 6 hours or longer.
3. Evenly space chicken on nonstick or lightly greased baking pan.
4. Cover with aluminum foil and bake for 40 minutes. Remove foil and continue baking for an added 30–40 minutes or until the meat can be easily pulled away from the bone with a fork.

Grilled Chicken With Green Chile Sauce

• 4 chicken breasts, boneless,skinless
• 1/4 C olive oil
• 2 limes, juice only
• 1/4 tsp oregano
• 1/2 tsp black pepper
• 1/4 C water
• 10–12 tomatillos, husks removed, cut in half
• 1/2 medium onion, quartered
• 2 cloves garlic, finely chopped
• 2 jalapeño peppers
• 2 Tbsp cilantro, chopped
• 1/4 tsp salt
• 1/4 C lowfat sour cream

1. Combine oil, juice from one lime, oregano, and black pepper in shallow,glass baking dish. Stir.
2. Place chicken breasts in baking dish and turn to coat each side. Cover dish and refrigerate overnight. Turn chicken periodically to marinate it on both sides.
3. Put water, tomatillos, and onion into saucepan. Bring to gentle boil and cook uncovered for 10 minutes or until tomatillos are tender.
4. In blender, place cooked onion, tomatillos, and any remaining water.Add garlic, jalapeño peppers, cilantro, salt, and juice of second lime.Blend until all ingredients are smooth. Place sauce in bowl and refrigerate.
5. Place chicken breasts on hot grill and cook until done. Place chicken on serving platter. Spoon tablespoon of lowfat sour cream over each chicken breast. Pour sauce over sour cream.

Crispy Oven-Fried Chicken

• 1/2 C skim milk or buttermilk
• 1 tsp poultry seasoning
• 1 C cornflakes, crumbled
• 1 1/2 Tbsp onion powder
• 1 1/2 Tbsp garlic powder
• 2 tsp black pepper
• 2 tsp dried hot pepper, crushed
• 1 tsp ginger, ground
• 8 pieces chicken, skinless (4 breasts, 4 drumsticks)
• a few shakes of paprika
• 1 tsp vegetable oil

1. Preheat oven to 350 °F.
2. Add 1/2 teaspoon of poultry seasoning to milk.
3. Combine all other spices with cornflake crumbs and place in plastic bag.
4. Wash chicken and pat dry. Dip chicken into milk, shake to remove excess, then quickly shake in bag with seasoning and crumbs.
5. Refrigerate for 1 hour.
6. Remove from refrigerator and sprinkle lightly with paprika for color.
7. Evenly space chicken on greased baking pan.
8. Cover with aluminum foil and bake for 40 minutes. Remove foil and continue baking for an added 30–40 minutes or until meat can be easily pulled away from bone with fork. Drumsticks may requireless baking time than breasts. (Do not turn chicken during baking.)
9. Crumbs will form crispy "skin."

Finger-Licking Curried Chicken

Finger-Licking Curried Chicken

• 1 1/2 tsp curry powder
• 1 tsp thyme, crushed
• 1 stalk scallion, chopped
• 1 Tbsp hot pepper, chopped
• 1 tsp black pepper, ground
• 8 cloves garlic, crushed
• 1 Tbsp ginger, grated
• 3/4 tsp salt
• 8 pieces chicken, skinless (breast and drumstick)
• 1 Tbsp olive oil
• 1 C water
• 1 medium white potato, diced
• 1 large onion, chopped

Mix together curry powder, thyme, scallion, hot pepper, cayenne pepper, black pepper, garlic, ginger,onion, and salt.

Sprinkle seasoning mixture on chicken.
Marinate for at least 2 hours in refrigerator.
Heat oil in skillet over medium flame. Add chicken and sauté.
Add water and allow chicken to cook over medium flame for 30 minutes.
Add diced potatoes and cook for an added 30 minutes.
Add onions and cook for 15 minutes more or until meat is tender.

Chicken Stew Recipe

Chicken Stew

• 8 pieces chicken (breasts or legs)
• 1 C water
• 2 cloves small garlic, minced
• 1 small onion, chopped
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 3 medium tomatoes, chopped
• 1 tsp parsley, chopped
• 1/4 C celery, finely chopped
• 2 medium potatoes, peeled, chopped
• 2 small carrots, chopped
• 2 bay leaves

1. Remove skin from chicken, along with any extra fat. In large skillet,combine chicken, water, garlic, onion, salt, pepper, tomatoes, and parsley. Tightly cover and cook over low heat for 25 minutes.
2. Add celery, potatoes, carrots, and bay leaves and continue to cook for 15 more minutes or until chicken and vegetables are tender. Remove bay leaves before serving.

Restaurant-Style Buffalo Chicken Wings

Restaurant-Style Buffalo Chicken Wings

Ingredients

• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 10 chicken wings
• oil for deep frying
• 1/4 cup butter
• 1/4 cup hot sauce
• 1 dash ground black pepper
• 1 dash garlic powder

Directions

1. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
2. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Diabetic Cooking Recipes - Low Fat Chicken Tostadas

It is safe to say that you are a diabetic? On the other hand you know somebody who is experiencing diabetes? Provided that yes, then you should know some animating plans like diabetic chicken recipes for assistance. There is an observation that diabetic eating methodology is constantly dragging and ignoble, but it is not fundamental unfailingly. You are able to make chicken recipes for diabetic patients without losing on the tastiness and soundness element. Chicken is a lean protein and flexible in terms of arrangements. There are more than enough delectable choices that make steady diabetic chicken recipes. Here you will memorize regarding a few. 

Here is diabetic cooking recipes :

Diabetic Cooking Recipes - Low Fat Chicken Tostadas 

Ingredients

• 1 1/2 pounds skinless, boneless chicken breast halves - cooked
• 3 cups shredded romaine lettuce
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped tomatoes
• 6 (6 inch) flour tortillas
• 6 tablespoons fat free sour cream
• 6 cups salsa
• 6 tablespoons shredded Cheddar cheese

Directions

1. In a large bowl combine the chicken, lettuce, green bell pepper, tomatoes and onions. Mix together and set aside.
2. Heat tortillas by placing them in a large dry skillet over medium high heat and turning once until golden and puffy.
3. To Assemble Tostadas: Place a tortilla on a plate, top with some of the chicken mixture and garnish with sour cream, salsa and cheese. Repeat with all tortillas.

Sauté of Langoustines, Chorizo and Beans

• 400g slicing chorizo in one piece
• 3 tbsp good olive oil
• 12 langoustines
• 400g frozen broad beans, defrosted and skinned juice of 2 lemons
• 3 tbsp finely chopped parsley
• 12 slices French bread

1. Preheat the oven to 200°C
   When warm, bake the slices of bread until crisp to form crostini.
   Cut the chorizo into sticks about 5cm long and 1cm thick. Heat the oil in a large frying pan and gently sauté on all sides until lightly browned. Remove and drain; pour the oil away
   Add the langoustine tails to the glistening pan and fry on a high heat for a couple of minutes, until opaque.
   Return the chorizo to the pan with the beans, lemon juice, parsley and season.
   Swiftly heat through, remembering that too much heat will rubberise the langoustines.
   Put the crostini around a small serving platter and pile the sauté over them.
   Eat quickly.

Chicken Salad

• 3 1/4 C chicken, cooked, cubed, skinless
• 1/4 C celery, chopped
• 1 Tbsp lemon juice
• 1/2 tsp onion powder
• 1/8 tsp salt*
• 3 Tbsp mayonnaise, lowfat

*Reduce sodium by removing the 1/8 tsp of added salt. New sodium content for each serving is 127 mg.

1. Bake chicken, cut into cubes, and refrigerate.
2. In large bowl, combine rest of ingredients, add chilled chicken and mix well.

Chicken Ratatouille

• 1 Tbsp vegetable oil
• 4 medium chicken breast halves,skinned, fat removed, boned,and cut into 1-inch pieces
• 2 zucchini, about 7 inches long, unpeeled, thinly sliced
• 1 small eggplant, peeled, cut into 1-inch cubes
• 1 medium onion, thinly sliced
• 1 medium green pepper, cut into 1-inch pieces
• 1/2 lb fresh mushrooms, sliced
• 1 can (16 oz) whole tomatoes, cut up
• 1 clove garlic, minced
• 1 1/2 tsp dried basil, crushed
• 1 Tbsp fresh parsley, minced to taste black pepper

1. Heat oil in large nonstick skillet. Add chicken and sauté for about 3minutes or until lightly browned.
2. Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook for about 15 minutes, stirring occasionally.
3. Add tomatoes, garlic, basil, parsley,and pepper. Stir and continue to cook for about 5 minutes or until chicken is tender.

Chicken Marsala with Creamy Sauce

• 4 skinless, boneless chicken breast halves
• 1/4 cup chopped green onion
• 1 cup sliced fresh mushrooms
• 1/3 cup Marsala wine
• salt and pepper to taste
• 1/3 cup heavy cream
• 1/8 cup milk

1. Saute chicken in a large skillet for 15 to 20 minutes, or until cooked through and juices run clear.

2. Add green onion and mushrooms and saute until soft, then add Marsala wine and bring to a boil.

3. Boil for 2 to 4 minutes, seasoning with salt and pepper to taste. Stir in cream and milk and simmer until heated through, about 5 minutes.

Chicken Orientale Recipe

• 8 boneless, skinless chicken breasts,cut into chunks
• 8 fresh mushrooms to taste black pepper
• 8 whole white onions, parboiled
• 2 oranges, quartered
• 8 canned pineapple chunks, nonsweetened
• 8 cherry tomatoes
• 1 can (6 oz) frozen, concentrated apple juice, thawed
• 1 C dry white wine
• 2 Tbsp soy sauce, low sodium dash ginger, ground
• 2 Tbsp vinegar
• 1/4 C vegetable oil

1. Sprinkle chicken breasts with pepper.
2. Thread 8 skewers as follows: chicken,mushroom, chicken, onion, chicken,orange quarter, chicken, pineapple chunk, cherry tomato. Place kabobs in shallow pan.
3. Combine remaining ingredients and spoon over kabobs. Marinate in refrigerator for at least 1 hour,then drain.
4. Broil kabobs 6 inches from heat for 15 minutes for each side.Brush with marinade every 5 minutes. After done,discard leftover marinade and serve kabobs.

Butter Chicken Masala Recipe

Butter Chicken Masala

Ingredients

• Marinade
• 1 tbsp garlic paste
• 1 tsp ginger paste
• 1 tsp dry fenugreek leaves
• 1/2 salt
• 1 tsp garam masala
• few drops of red colour
• Gravy
• 2 tbsp butter,
• 2 tbsp oil
• 2 tbsp ginger garlic paste
• 4 tbsp cashewnuts
• 2 tbsp whole red chillies
• 2 tbsp fresh cream
• 1/2 tsp garam masala
• 1 tsp salt
• 1 tsp tandoori masala
• 5-6 tomatoes (pureed)

Directions

1. Wash the chicken and pat dry.
2. Marinate it with ginger garlic paste, kasoori methi, salt, garam amsala and colour. Keep aside for 20 mins.
3. Heat the oven and bake the chicken pcs till done.(like tandoori pcs)
4. Shred the chicken pcs and keep aside.
5. Take butter and oil in a pan add ginger garlic paste saute till the colour changes.
6. Add totmato puree,whole red chillies powder.Cook till the gravy thickens and oil starts to float on top.
7. Add the grinded paste stir for a few seconds on medium heat.
8. Add about 1 cup of water to get enough gravy.
9. Add the shredded chiken and salt.Mix proper and cover for a while.
10. Add freash cream,stir properly till the gravy thickens.
11. Add garam masala.
12. Garnish with fresh cream and coriander.
13. serve with hot rotis or naan.

Source:

http://www.khanakhazana.com