I have had out of necessity to find chicken recipes as chicken and other fowl are the only thing I could afford. I had my farmer partner raise 100 chickens for me this spring. They were large chickens so it only took six to eight weeks. They were free range, organic chicken. So they were healthy. I took a job helping an elderly lady here where I live for a couple of months when she came from the hospital to pay for the baby chickens which I had to match what I wanted, for my farm partner. She also raised me 25 turkeys and several geese and ducks while she was doing it. Then I rented a locker to keep them in. I also have a small freezer at home. So here is a recipe my Mom used to make that is just delicious. Try it I just know if you are a meat eater you will like it.
Chicken Rolls with dried Apricots
Apricot-Chicken Rollups
SERVINGS
6
PREP TIME
40 mins
ingredients
1 6 - 7 ounce package dried apricots, snipped (about 1-1/3 cups)
1/2 cup dried cranberries
3 tablespoons honey
1 1/2 teaspoons ground ginger
2/3 cup fine dry bread crumbs
2 tablespoons snipped fresh parsley
1 tablespoon all-purpose flour
1 tablespoon finely shredded Parmesan cheese
1 teaspoon paprika
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 tablespoons shortening
2 eggs
1 cup of Almonds
6 medium skinless, boneless chicken breast halves (about 2 lb)
directions
1.
Preheat oven to 350 degree F. Coat a 3-quart rectangular baking dish with nonstick cooking spray; set aside. Stir together apricots, cranberries, honey, and ginger, almonds; set aside.
2.
Stir together bread crumbs, parsley, flour, cheese, paprika, sugar, salt, oregano, garlic powder, onion powder, and 1/4 teaspoon pepper. Cut in shortening until mixture resembles fine crumbs. Transfer to a shallow dish. Place eggs in another shallow dish; beat lightly with a fork.
3.
With a meat mallet, lightly pound each chicken breast between two pieces of plastic wrap into a rectangle slightly less than 1/4 inch thick. Remove wrap. Spoon a scant 1/4 cup of apricot mixture onto center of each chicken breast. Fold in bottom and sides. Roll up. Secure with toothpicks. Dip in egg, then in crumb mixture. Place in prepared dish. Bake for 35 to 40 minutes or until no pink remains. Discard toothpicks. Makes 6 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 405, Fat, total (g) 9, chol. (mg) 159, sat. fat (g) 2, carb. (g) 43, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 4, sugar (g) 20, pro. (g) 40, vit. A (IU) 2430, vit. C (mg) 4, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 14, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 16, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 546, Potassium (mg) 759, calcium (mg) 81, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
Lemon Cucumber Salad With fresh Herbs
Ingredients
1-2 large cucumbers (or 4-5 lemon cucumbers), peeled, quartered lengthwise, then sliced crosswise
1-2 Tbsp chopped fresh dill, basil, or Thai basil*
2-3 Tbsp seasoned rice vinegar
Salt and pepper to taste
*To chop the basil, chiffonade it by stacking the leaves on top of each other, rolling them up like a cigar, and taking thin slices from one end to the other.
Method
Combine all ingredients in a bowl, toss to coat. Serve immediately, or make ahead (up to a couple of hours) and chill.
Join dailyplanet.biz right now and not only will you enjoy a blog chockfull of industry information, you’ll receive a 25 percent discount on advertising!
Cream of Asparagus Soup
Original recipe makes 4 servings
1 pound fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup chopped onion
1 (14.5 ounce) can chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 cup milk
1/2 cup sour cream
1 teaspoon fresh lemon juice
Check All Add to Shopping List
PREP
15 mins
COOK
25 mins
READY IN
40 mins Directions
In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.
Shrimp Salad
Join dailyplanet.biz right now and not only will you enjoy a blog chockfull of industry information, you’ll receive a 25 percent discount on advertising!
