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.

eve of Cinco de Mayo, my Mexican hat

My Mexican hat!

My Mexican hat!

My Mexican Hat   Stand by your principles.  I like to think that I am practicing Green Living.  One of the ways that we spend  ” free time”, is attending flea markets and White Elephant sales. Last fall, I arrived on day two of the sale by Princeton Medical Center’s Ladies Auxiliary  in the last 30 minutes. Walking quickly around the perimeter of the huge Airplane hanger, I spotted the area with hats and tote-bags. When the Sale came to an end, the volunteers announced that each person had five minutes to gather “Free items”.  I was nearby and ran over to the hat collection where I had spotted  a couple of Large sombreros’ , Eeeh, I said with glee, “I’ve got them !!!!”  Also, there was a decorative” bird-cage” that I had been viewing with discernment, during the sale; I liked it , but not willing to shell out bucks for it.

¡esto hay que celebrarlo!

Celebrate!

  Pollo con Calabacitas

Chicken with Squash and Corn

3  Tablespoons vegetable shortening or butter ( I use Canola oil)

1 chicken 2 1/1 pounds cut into serving pieces salt to taste ( prefer a salt substitute)

1 teaspoon cumin ( 0r cumin seed , crushed)

1/2 tsp coarsely ground pepper 2 cloves garlic, finely minced

1 1/2 pounds zucchini, cut into quarter-inch slices, (about 5 cups)

1 cup finely chopped onion 2 1/2 cups fresh corn “off the cob” , (scraped from about 4 ears) or two packages 10 ounces each frozen corn

2 small hot green peppers , chopped, optional

1 pound fresh tomatoes, peeled and cored

1.  Heat the oil in a large casserole and add chicken.  Sprinkle with salt or salt substitute, and cook until chicken loses its raw look.  ( I use chicken herb seasoning).

2. Add the cumin, coarsely ground pepper. and minced garlic, and cook stirring occasionally  ten minutes.   Add the squash and onion.   If the corn is fresh off the cob, add it.   Do not add the frozen corn if used until later. Add the hot green peppers and tomatoes and cover. Do not add other liquid.; as the mixture stew it will add quite a bit of liquid.   Cook for one hour. 

3.  If frozen corn is used , add it now.  Either way, uncover the casserole  and cook 30 minutes longer. Serve with rice or boiled potatoes.

A , now it’s time for an authentic Mexican beverage!

Sangrita

3 ounces Tomato juice

1 teaspoon grenadine syrup

(or less to taste)

Juice of 1/2 lime or lemon

1 ounce of orange juice

salt

Tabasco

1 1/2 ounces Tequila

Lime wedge ( my favorite part! I love the sour taste.)

1. In a Beverage shaker, Combine the tomato juice, grenadine, lime,and orange juices, and salt and Tabasco to taste.   Add ice cubes and shake rapidly.

2.  Strain the mixture into a glass and serve the Tequila on the side.   It is drunk in Mexico, by sipping the tomato mixture alternately with the Tequila.  Many non-Mexicans prefer to add the Tequila to the tomato mixture before shaking the cocktail.   Serve with the lime wedge and additional salt.

Note: Tabasco sauce is a Yankee addition to the recipe.    In Mexico, small , hot, chopped green Serrano chilies are used as the fiery seasoning.    A genuine sangrita is highly seasoned.  

Ole!!!

Note:

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Kentucky Derby, Burgoo and hats

Click to enlargeClick to enlarge

Burgoo is a traditional Kentucky stew, some make enough to feed a small town consists of both beef and chicken pieces, southern vegetables and seasonings.

You will find  a recipe for Kentucky Derbie pie on last year’s post.

But first, let’s talk about hat’s.  I can’t wait to see the ladies all dressed up in their wide-brimmed and feathered hats.

Here’s two of my favorites that I found while browsing the net.

Polka-dots is one of my favorite patterns,  and I would choose this hat if I was going to the Kentucky Derby.

The first hat is described as :   Spectator Polkadot Kentucky Derby Hat in Sinamay Straw with a 5 1/2 inch brim and large bow. Thin feathers wisping from the bow provide the perfect accent.   cost: $69.00

You can find this hat  at The Berkeley Hat Company  , the address,  2510 Telegraph Avenue, Berkeley, California 94704, 4 blocks from UC Berkeley for 30 years.

The second hat pictured is described on the website as, “Kentucky Derby Hat ,Giant brim”, white hat the giant straw brim  a horse hair skirt ribbon,  a fine lace crown and flowing , feather accent all in white is $206.00+ S& H

http://www.berkeleyhat.com/spectator-polkadot-kentucky-derby-hat.html

Kentucky Derby Recipes:

Kentucky Burgoo

This celebrated Kentucky stew  is standard fare in the south on Derby day and church suppers.

Ingredients:

4 cups water

1 16-ounce can tomatoes, cut up

3/4 pound boneless beef chuck roast, cut into 1/4 inch cubes

2 tsp instant chicken bouillon granules

1 pound meaty chicken pieces ( breasts, thighs, drumsticks), skinned, if desired

2 cups cubed, peeled potatoes

1 10-ounce package frozen succotash

1 10-ounce package frozen cut okra

1 cup sliced carrots

1/2 cup chopped onion

2 teaspoons curry powder

1 tsp sugar

Directions:

In a 4 1/2 qt Dutch oven combine the water, undrained tomatoes, beef and chicken bouillon granules.

Bring to boiling;  Reduce heat.    Cover and simmer for 30 minutes.

Add chicken pieces.  Return to boiling;  reduce heat.   Simmer , covered, about 45 minutes more or until beef and chicken are tender.  Remove chicken pieces and set aside.

Stir potates, succotash, okra, carrots,onion, curry powder, and sugar into Dutch oven.  Return to boiling; reduce heat.  Simmer, covered about 20 minutes or till vegetables are tender.

Meanwhile, when chicken is cool enough to handle, remove meat from bones, discard skin, if any, and bones.  Add chicken pieces to Dutch oven.  Cook about five minutes more or until the chicken is heated through.

Makes 5 0r 6 servings.

Nutrition Information:

419 calories

33 g protein

42 gram carbohydrate

14 g toatal fat ( 5 g saturated fat)

89 mg cholesterol

629 mg sodium

1,079 mg potassium

Resource:

The Heritage America Cookbook,   Better Homes and Gardens  @1993 excerpt from The South section of the cookbook.



Recipe-Grilled Lemon Chicken

Grilled Lemon Chicken

Delicious, moist, oh so flavorful marinated grilled lemon chicken recipe. Adapted from family circle magazine.

Ingredients

Juice of 1 lemon
1 tablespoonn white vinegar
2 tablespoon chopped fresh dill
2 tablespoons chopped fresh basil
1 tablespoon honey
1 tablespoon dijon mustard
1 teaspoon salt
black pepper to taste
¼ cup olive oil
pounds boneless skinless
chicken breasts, pounded slightly
1 lemon, thinly sliced
cup Sliced black olives or
Kalamata
** I also make another batch of dressing , halved.. my adaptation to the recipe.

Directions

In a medium sized bowl, whisk lemon juice, vinegar, dill, basil, honey, dijon mustard, ¾ teaspoon salt, and pepper till well blended. In a slow stream, whisk in the olive oil until blended. ** My adaptation would be to make another ½ batch of this dressing and set aside for drizzling later.**

Place your chicken in a Ziploc. Add all your dressing to the ziploc, close and marinate.. I did for 5 hours. Turn a few times during marination.

Heat your gas grill to medium high or your charcoal grill with medium hot coals. Remove chicken from marinade; discard marinade. Grill chicken 5 to 6 minutes per side, turning once, until JUST done, you want it juicy, baby. Grill some slices alongside for presentation.

Place chicken on platter. Top with grilled lemon slices, some sliced black olives, the extra dressing, teeny bit of salt, and serve.

Recipe Chicken


Chicken Marbella

I’m on a quest for roast chicken recipes using the whole chicken and when the price is good, I’ll being preparing this for a smaller group.

“Frawley of Bathers’ Pavilion, Balmoral Beach  has made Chicken Marbella from a cookbook bought by her grandmother in the 1980s. She adapts it using dried basil instead of oregano.”

Chicken Marbella

1/2 cup olive oil

1/2 cup red wine vinegar

1 cup pitted prunes

1/2 cup pitted Spanish green olives

1/2 cup capers with a bit of juice

6 bay leaves

1 head of garlic, peeled and finely chopped

1/4 cup dried oregano

Coarse salt and freshly ground black pepper to taste

4 chickens, 1.25kg each, quartered

1 cup brown sugar

1 cup dry white wine

1/4 cup flat leaf parsley or fresh coriander, finely chopped

Combine the olive oil, vinegar, prunes, olives, capers with juice, bay leaves, garlic, oregano and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight.

Preheat the oven to 180C. Arrange the chicken in a single layer in one or two large, shallow baking trays and evenly spoon over the marinade. Sprinkle the sugar over chicken and pour the wine around the chicken.

Bake, basting frequently with the pan juices until the thigh pieces yield clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour.

With a slotted spoon, transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the coriander or parsley.

Serves 16 pieces, 10 or more portions

From The Silver Palate Cookbook, published by Workman and distributed by Hardie Grant, $36.95

Homecook hints Frawley often halves the recipe ingredients for fewer serves. She also replaces the green olives with black ones and lines the baking tray with baking paper so it’s easier to clean.

Note:

This recipe is from Sidney Australia:

Kristy Frawley of Bathers‘ PavilionBalmoral Beach

Oven temperature 180 degrees Celsius =           F

 

 

Recipes: Roast Chicken

ROAST CHICKEN

What’s better than a roast chicken party? Not much.
As the nights began to turn cool these past few weeks, the season of oven use commenced.

Here is the simplest technique that always makes a perfect, moist chicken and can be tweaked and varied .

EARLY AUTUMN ROAST CHICKEN

~serves 4, with a little left over for lunch the next day

One 4 to 4 1/2 lb chicken
Kosher salt and freshly ground black pepper
6 thyme sprigs
4 rosemary sprigs
1 lb (around 8 medium or 10 small) heirloom tomatoes
4 medium carrots, peeled, trimmed, and cut in half
4 celery stalks, chopped
3 small yellow onions, trimed, leaving root end intact, and cut into quarters
8 small (thumb-size) fingerling potatoes
1 bunch basil
1 lemon, halved
1/3 cup canola oil (less strong tasting, though olive is fine too)
4 tablespoons (2 ounces) unsalted butter, at room temperature

Glaze
1/2 cup hot pepper jelly
1 tablespoon butter
2 teaspoons Dijon mustard
2 teaspoons Kecap Manis (Indonesian soy sauce, texture like molasses)
dash ground black pepper

Heat the oven to 450°F. Five minutes after turning on the oven, put a cast-iron or other heavy ovenproof skillet on a rack set low in the oven. Rub the chicken with the olive oil, sprinkle it with salt and pepper, and tear off a few rosemary leaves and stick under the skin if you’d like.

Combine all the vegetables and herb sprigs except the tomatoes in a large bowl. Toss with 1/4 cup of the oil and season with salt and pepper. Spread the vegetables in a large cast-iron skillet or a roasting pan.

Rub the remaining oil over the chicken. Season generously with salt and pepper. Cut lemon in half and stick in cavity. Stick herb sprigs in along with it.

Make a nest in the center of the vegetables and nestle the chicken in it.

Put the chicken in the oven and roast for 25 minutes.

Meanwhile, combine the jelly, butter, mustard, kecap manis and pepper in a saucepan and heat until hot and well blended. Mix the tomatoes with a little oil.

Smear chicken with 3/4 of the glaze, scatter the tomatoes and basil around the bird, then roast for an additional 25 minutes, or until the temperature registers 160 F in the meatiest portions of the bird–the thighs, and under the breast where the thigh meets the breast–and the juices run clear. If necessary, return the bird to the oven for more roasting; check it every 5 minutes.  Brush with the remaining glaze a few minutes before it’s done.

Transfer the chicken to a carving board and let rest for 5 to 10 minutes.

If you’d like the veggies piping hot, before serving, set the pan of vegetables over medium heat and reheat the vegetables, turning them and glazing them with the pan juices.

Cut the chicken into serving pieces, arrange over the vegetables and serve.

Note: Use the extras in a sandwich with some extra hot pepper jelly smeared on good bread (like our favorite, Roberta’s bread in Brooklyn–you can buy the jelly and the bread at our Sunday market at 261 Moore St. in Bushwick, Brooklyn).

Recipe reposted from :

Anarchy in a Jar

Anarchy definition:  freedom from food tyranny

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