Swiss Chalet Marinade for Chicken

Reposting this delcious chicken marinade recipe that Canadians have available in their food markets.  Perfect use for the ” Reynolds oven bags”. 

Swiss Chalet marinade for Chicken 

Life Is Beautiful-La Vita e Bella Weblog

Swiss Chalet Marinade  ,  a Canadian recipe

Swiss Chalet Style Rotisserie Chicken Marinade

A Canadian friend buys this marinade and uses it for her BBQ chicken.  Since this is the first time that I’ve heard of this marinade, I searched for a homemade version.

This recipe is from the website recipe zaar.

Recipe #415018 | 2¼ hours | 10 min prep

By: Pink Diamond
Mar 1, 2010

The creator of this recipe, called Pink Diamond  had been playing with this spice combination for a while now and got it  as close as she’s  going to get it to the famous Canadian ”Swiss Chalet” rotisserie chicken.

Try it for yourself and enjoy !

SERVES 4 -6 , 1 whole chicken

Ingredients  :

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Breakfast Chicken With Biscuits

Breakfast Chicken:

Serve for breakfast or brunch or when” you”re hungry for chicken”.

I found a yellow “post-it ” note with the words “breakfast chicken, p 51”, in my mother’s familiar handwriting in pencil; all of these years, her trademark is that she has always has sharpened # 2 pencils  both in a pencil cups and in her purse in an old eyeglass case

1 pound chicken fillets ( about 4 fillets)

2 cups water for soaking chicken

1 teaspoon salt

14 teaspoon black pepper

self-rising flour

3 tablespoons vegetable oil

1/2 cup hot water for simmering chicken

Directions:

Soak the chicken  fillets for 15 minutes in the water and salt.  Rinse, lay on paper towel, and sprinkle with the pepper.  Coat the fillets lightly with self-rising flour.  Place in a pan and fry in hot oil until lightly browned on both sides.  Drain off the oil, add the hot water to the pan, and simmer the chicken for 5 minutes.

Makes enough to fill 12 2-inch biscuits  ( to serve 4 to 6 people).

Old Fashioned Soda Biscuits:
2 and 1/4 cups all-purpose flour
1/2 teaspoon baking soda
5 tablespoons shortening
1 cup buttermilk
Add the baking soda to the bowl along with the flour and then mix, shape , and bake biscuits as in the preceding recipe.
Makes 12.
Resource:
Southern recipes cookbook: “Mama Dip”s kitchen 1999.
I was intrigued to read about her southern upbringing, starting to cook at the age of nine  for her brothers , sisters and father while they worked on the cotton farm.  I recall my first cooking around the age of nine both at home with my mother and in 4-H club called “All Thumbs”.
My mom tells me that she got this cookbook while working at Baker and Taylor books.

Quick fish dinners

These recipes, I  gathered together one morning . I typed and printed out to bring to my mom’s house for the  Visiting Angel  lady to cook. I put this in the plastic binder pages.   She choose the first recipe to cook that day. The recipes from the “Keep it simple collection of the U.K. ” are easy, quick and taste delicious with just a few ingredients.

   Quick Fish Supper ( pg 48)

2 servings                             260 calories per serving

6 oz (18 g) cod or haddock fillets

½ bay leaf 2 slices lemon

4 oz ( 120 g) cauliflower florets

4 oz ( 120 g) courgettes, sliced

4 0z ( 120 g) leeks sliced

3 0z ( 90 g) carrots sliced Salt 2 0z

( 60 g  Cheddar or double Gloucester cheese, grated

1 oz ( 30 g) fresh breadcrumbs

Pinch of mixed herbs

1 medium tomato sliced

1)      Place the fish in a pan, cover with cold water, add the bay leaf  and lemon. Poach gently for 5-10 minutes until cooked .  Drain the fish, remove and discard the skin, flake the fish.

2)      2. Plunge the cauliflower, courgettes , leeks and carrots in boiling , salted water .   Boil for 8 – 10 minutes until just cooked, drain.

3)      Mix together the hot , flaked fish and  vegetables, transfer to a flame-proof dish.

4). Stir together the cheese, breadcrumbs and herbs, sprinkle over the fish and vegetables.  Cook under a preheated grill until beginning to brown .  Arrange the tomato slices on top of the breadcrumbs and grill for a further 2 minutes. Exchanges per serving: 3 ½ protein 3  Vegetable  ½ bread

 

Recipe: Cod  in a Parcel

Serves 2                                    130 calories per serving

10 0z (300g) Cod fillet

3 Tablespoons chopped dill

2 Tablespoons chopped spring onions

1 Tablespoons soy sauce

½ clove garlic crushed

2 sprigs of dill

1) Cut a piece of baking parchment big enough to enclose the Cod, lay it on a baking sheet.

2) Sprinkle half the dill and spring onions over the center of the parchment, lay the cod fillet on top.

3) Mix the soy sauce and garlic together then pour over the cod and sprinkle with the remaining dill and spring onions.

4) Fold over the parchment to completely enclose the fillet and bake at 350 degrees F, (180 degrees C.)   for 25 to 35 minutes.

5) Carefully unwrap the parchment and check the fish is cooked , it should flake easily when tested with a fork .  Cut the cod fillet in half and transfer to a warm serving plate.  Garnish with the sprigs of dill.

Exchanges per serving: 4 protein , ½ vegetable.  

Fish and Pasta Surprise

Serves 2                         435 calories per serving 2 x 4 oz (120g) Finnan Haddock

1 medium can chopped tomatoes ( 14 oz/397 g)

½ small onion thinly sliced

2 oz ( 60 g) sliced 6 oz (180 g) broccoli, cooked

6 0z (180g) drained canned sweetcorn 6 0z(180 g) cooked macaroni hot

2 oz (60g) hard cheese, grated

Salt and pepper

1)      Place the haddock in an ovenproof casserole and spoon the tomatoes over the fish

.2)      Arrange the onions, mushrooms, broccoli, and sweetcorn in layers over the tomatoes.

3)      3) Mix the macaroni and cheese together and spread evenly on top of the vegetables , season with a little salt and pepper.

4)      Cover and cook at 350  degrees F. ,( 180 degrees C, Gas 4 ) for 30 -45 minutes .

Exchanges per serving:  4 Protein, 4 Vegetable 2 Bread

Recipes: Simply the Best From the Keep it Simple collection ,  Published 1990 by Weight Watchers ( U.K.) Ltd. 

02/04/13

Saturday recipe and dessert

Saturday , August 11, 2012

Blue skies and lush green farmland in Wisconsin

Casserole Recipe:

Cheddar Biscuit Barbeque

1 and  1/2  lbs ground beef

1 cup onion, chopped

1 16  oz. can barbeque beans or pork and beans with molasses

1 can condensed tomato soup

1 teaspoon chili powder

1/2 teaspoon salt

1/2 tsp paprika

1/2 tsp garlic powder

1 cup shredded cheddar cheese (or your preference)

1 can refrigerator buttermilk biscuits

Directions:

Brown the ground beef and onion in a skillet.  Drain off the fat. ( I use an empty tin can which I later place in garbage when it solidifies).

Then stir in beans, soup, and seasoning (Chili powder, salt,paprika,garlic powder).  Bring too a boil.  Spoon meat mixture into a 2 quart casserole or 9 inch square baking dish.  Arrange biscuits over the meat mixture.  Sprinkle with shredded cheese.

Bake at 375 degrees F. for 25 to 30 minutes or until biscuits are golden brown.

Cookbook:  Home Cookin for the King of the Road 1976,

By Mrs. F.W. Kimbel , Shelbina, Missouri

Side Dish:

Deluxe Potatoes:

1 2 pound frozen hash browns

1 can cream of potato soup

1 can cream of celery soup

1 tablespoon chopped onion

*green pepper to taste

1 8 ounce carton sour cream

salt and pepper to taste

*parsley and paprika

milk (optional)

Directions:

In large mixing bowl,add all ingredients and let stand 45 minutes until they can mixed together.  Pour into lightly greased 9 x 13 pan sprinkle with parsley flakes, and paprika.  Bake uncovered at 300 degrees for 2 hours. Add a little milk during the baking if necessary.

By Mrs. Ar Schaap, Worthington, Minnesota

Quick Dessert:

Lemonade Pie

1 16 ounce can frozen lemonade

1 large container whipped topping

1 can sweetened condensed milk

1 graham cracker crust for 9 inch pie pan ( or ready made graham cracker crust).

Directions:

Mix all ingredients together and pour into crust.  Chill in freezer.  ( add 2 drops of green food coloring for eye appeal).

Wishing I was at the Wisconsin State Fair again!

Quinoa, get your grains!

Quinoa

Quinoa is similar to the grain amaranth ( native to Mexico).  Quinoa is traditionally grown in South America, but has recently begun to be cultivated in the Rocky mountains of Colorado. It thrives in thin air, low rainfall, and high altitudes.

Having 16 percent protein , it surpasses other grains in quantity and quality of protein with substantial amounts of all the amino acids.  It is rich in the minerals,particularly calcium, phosphorus , and iron.  It also provides a wide-range of B-Complex vitamins as well as Vitamin E.  Quinoa is mild and distinctively nutty; it’s texture is very light and fluffy. It has a quick cooking time.

Quinoa and Summer Squash Saute

Yield: 4  to 6 servings

1 Tablespoon safflower oil

1 cup Quinoa

2 cups water or vegetable stock

2 TBSP olive oil

1 medium onion ,chopped

2 cloves garlic, minced

2 medium zucchini (about 1 and 1/2 pounds) or 

1 zucchini and 1 medium pattypan squash, sliced into bite sized pieces

6 large or 10 medium mushrooms sliced

1 or 2 green chilies , seeded and minced

2 to 3 Tablespoons chopped cilantro or fresh parsley

1 tsp oregano

1/2 tsp ground cumin

salt and freshly ground pepper to taste

DIRECTIONS

Heat the safflower oil in a large heavy skillet.

Toast the Quinoa until it is lightly browned and aromatic about 5 minutes.

In the meantime, bring the water or stock to boil in a heavy saucepan.  Stir in the quinoa and cook as directed on  the package. 

Heat the olive oil in the same heavy skillet. 

Add the onion and garlic and saute over moderate heat until it is translucent.

Add the squashes , mushrooms, and chilies, and stir-fry until the squashes are touched with golden spots ( hmm, ,I use the green zucchini’s and have yet to see golden spots?) 

Stir in the cooked quinoa , along with the seasonings.   Cook over very low heat , stirring frequently, for 8-10 minutes.  Serve at once. 

Source:

The Whole Food Catalog , A complete guide to Natural Foods

By: Nava Atlas

P.S. This is a great resource book that someone donated , and my mom thought I would like it and I do.

Recipe- Banana Bread Cobbler and Banana Crumb Muffins

This Banana Bread Cobbler this was one of Southern Living’s Best Recipes of 2010.

Written on January 24, 2011

Banana Bread Cobbler

1  cup  self-rising flour
1  cup  sugar
1  cup  milk
1/2  cup  butter, melted (I used ¼ cup.)
4  medium-size ripe bananas, sliced

Preheat oven to 375 degrees. Coat an 11×7-inch baking dish with cooking spray.
Whisk together flour and next 2 ingredients just until blended; whisk in melted butter. Pour batter into prepared baking dish. Top with banana slices, and sprinkle with streusel topping – recipe below.
Place dish in oven and bake at 375 degrees for 40 to 45 minutes or until golden brown and bubbly. Serve with ice cream.

Streusel Topping

3/4  cup  firmly packed light brown sugar
1/2  cup  self-rising flour
1/2  cup  butter, softened
1  cup  uncooked regular oats
1/2  cup  chopped pecans

Stir together brown sugar, flour, and butter until crumbly, using a fork. Stir in oats and pecans.

This Banana Bread Cobbler recipe has been posted Mommy’s Kitchen.

This Banana Bread Cobbler recipe has been posted on Momnivore’s Dilemma Creative Juice Thursday.

Notes:

Substitute for Self-Rising Flour:

Add 1 1/4 tsp baking powder and a pinch of salt to a cup of all-purpose flour.

Banana Crumb Muffins:

Sift together one and a half cups of flour,with a teaspoon each of baking soda and baking powder and a half teaspoon of salt. In another bowl I beat together three very ripe bananas, three quarters of a cup of sugar, a lightly beaten egg, and a third of cup of melted butter. I stirred that banana mixture into the flour mixture until it was just moistened. I spooned the batter into ten muffin cups lined with paper muffin cups.

In a small bowl I mixed together a third of a cup of brown sugar, two tablespoons of flour, an eighth of a teaspoon of cinnamon, and a tablespoon of butter. I sprinkled the topping over the muffins.

Bake at 375 degrees F for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Hawaiian Recipes

HAWAIIAN  THEMED RECIPES :

Today, August 3rd is the Anniversary of our meeting on the Big Island of Hawaii.   We always think of ways to  celebrate.  This morning, my husband started my breakfast with Coconut juice and Pineappple jam on toast. For tonight’s dinner, I’ve cooked up some of these recipes.
You’ll find these main dish, side dish and desserts with a Hawaiian theme very appetizing.

Aloha , strolling along in Lahaina, Maui

Aloha

HULI HULI CHICKEN

9-12 pounds chicken wings, thighs, and breasts pieces

Sauce Ingredients:
¼ cup Frozen pineapple juice concentrate
1/3 cup White wine
½ cup Chicken broth
¼ cup Shoyu/Soy Sauce
¼ cup catsup
¼ Teaspoon powdered ginger or a pinch of fresh ginger
1-2 drops Worcestershire sauce

Wash chicken parts and pat dry with paper towels. Mix all sauce ingredients in bowl. Brush over chicken parts. Grill over barbecue for about 40 minutes. Turn and baste with sauce until chicken is done. Serves 10-12 people as a main course.

Note:  This recipe can be cooked in a skillet and grill pan  as well.

Huli, Huli Chicken recipe, a hawaiian recipe

MACADAMIA NUT CRUSTED COCONUT SHRIMP
1/4 cup all-purpose flour 1 pound cleaned and deveined shrimp
1/2 cup coconut milk
1/4 cup crushed macadamia nuts
Preheat oven to 400 degrees Fahrenheit. Lightly coat a baking dish with olive oil. Place flour in a small bowl. Dredge shrimp in flour, then dip into coconut milk and roll in crushed macadamia nuts. Place in baking dish and bake for 10 to 15 minutes, or until shrimp is cooked through. Serve 3 shrimp on a bed of rice topped with orange lime sauce. Makes 4 servings
ORANGE LIME SAUCE
10 oz jar orange marmalade
3 tablespoons tangy mustard
1 tablespoon lime juice
To create orange lime sauce combine all sauce ingredients in a sauce pan and warm.

SIDE DISHES:

POTATO-MAC -EGG SALAD

4 large red and/or yellow potatoes cut into cubes
1
-1/2 cups shell or elbow macaroni-dry
1/4 cup thinly sliced and chopped red onion
2-3 pickles chopped
2-3 green onion chopped
3 hard-boiled eggs (whites chopped, set aside yolks)
1 cup frozen peas
(optional)
2 celery stalks chopped (optional)
1-2 carrots chopped (optional)

Dressing:
1-1/4 to 2 cups mayonnaise
1/2 cup Zesty Italian dressing
1 tablespoon prepared mustard
3 yolks from the boiled eggs
1 teaspoon garlic salt
Ground pepper to taste
2 T or less pickle juice (optional)
Optional Herbs to taste (dill, parsley, curry powder)

Boil cubed potatoes until tender then drain and rinse with cold water. Set aside to allow to fully cool. Cook the macaroni according to the directions on the macaroni package. Then rinse with cold water and set aside to allow to fully cool.
While the macaroni is cooking mix the dressing in a small bowl and set aside.
Once the cooked macaroni and potatoes are cool lightly toss with the remaining ingredients. Once tossed mix in dressing. Serves 8-10 people

Hawaiian Rice with Yougurt

1 onion

1 garlic clove, crushed

3 T oil

1  cup water

2 cups pineapple juice

1 cup rice, uncooked

1/2 t ginger, gound

1 cup ineaplle chunks

1/2 cup macademia nuts or peanuts

1 cup yougurt

Directions:

Saute onion and garlic in oil until soft.

Add water and juice.

Add rice and ginger.  Coook over low heat, covered 40 minutes.

If liquid is not absorbed, cook longer.

Mix pineapple, nuts and yougurt. Heat through.

Serves: 6

Cooking References:

Cookbook: “ Cooking with Aloha”   copyright 1981

DESSERTS:

Hawaiian Ambrosia

8 ounce can of crushed pineapple, drained
1 can lychee pitted and drained or 11 ounce can mandarin oranges drained
3 ½ cups cool whip
2 cups shredded coconut
2 cups mini marshmallows
½ cup milk
1 cup maraschino cherries

In a large bowl pineapple, lychee or mandarin oranges, whipped topping, coconut, marshmallows and milk. Chill 1 hour. Garnish with cherries before serving. Serves 12.

Pineapple Upside- Down Cake

.3/8 cup butter
3/4 cup sugar
1 egg
3/4 cup milk
2 cups flour
2 t. baking powder
1/2 t. salt
1 mashed banana
1 cup crushed pineapple
1/2 cup chopped macadamia nuts
1/3 cup butter
2/3 cup brown sugar

Cream together butter and sugar. Gradually add beaten egg, sift flour, baking powder and salt. Fold in mashed banana. Melt butter and sprinkle brown sugar through it on bottom of pan, 8 inches square or small angel food pan. Add well-drained crushed pineapple and chopped macadamia nuts. Pour batter over this mixture and bake in pre-heated oven of 350 degrees for 20-30 minutes. Serves 8-10.

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