Browse Category by Poultry
Elaine Walker, Poultry

Turkey Tetrazzini

4 ounces angel hair pasta
1 tablespoons butter
1 cup diced cooked turkey (use food processor)
dash onion powder
1/4 teaspoon poultry seasoning
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
1/2 cup milk
1/4 cup shredded cheddar cheese
1/4 cup Panko bread crumbs
2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 325 degrees F.

Melt butter in a skillet. Stir in turkey, onion powder and poultry seasoning. Saute for 2 minutes, then stir in condensed soup, sour cream, milk and cheddar cheese. Mix well.

Place cooked noodles in an 8 inch round casserole dish. Pour turkey with sauce mixture evenly over the top. Sprinkle with bread crumbs and Parmesan cheese.

Bake in preheated oven for 40 minutes, or until sauce is bubbling. Turn oven up to 375 degrees F and bake for another 10 minutes or until top is lightly brown.

Elaine Walker, Poultry, Slow Cooker or Instant Pot

Instant Pot Chicken with Gravy

1 teaspoon poultry seasoning
1/2 teaspoon paprika
1/4 teaspoon garlic salt
2 (10 ounce) boneless, skinless chicken breasts
1 tablespoon olive oil
chopped carrots and/or celery (optional)
1 cup chicken broth
aluminum foil
2 tablespoons cold water
2 tablespoons cornstarch

  1. Combine poultry seasoning, paprika, and garlic salt in a small bowl.
  2. Using the flat side of a meat tenderizer, pound the chicken breasts to about 3/4-inch thickness. Sprinkle with seasonings from small bowl and rub on both sides of the chicken. (You may have some seasoning mix left over.)
  3. Pour the oil into a larger skillet, turn on medium high heat, and brown the chicken breasts on both sides.
  4. Add the carrots and celery (if desired) to the Instant Pot. Pour in the chicken broth
  5. Set a trivet inside the pot, then lay the chicken breasts on top.
  6. Close and lock the lid. Select high pressure for 5 minutes. (Allow 10 to 15 minutes for pressure to build.)
  7. Release pressure using the natural-release method (10 minutes).
  8. Unlock and remove the lid. Remove chicken to a clean plate and cover with foil to keep warm.
  9. Combine water and cornstarch in a small bowl and stir to dissolve. Switch pot to Saute function. Slowly whisk in enough of the cornstarch mixture to thicken the gravy to your desired consistency. Remove from heat and serve gravy over chicken breasts.
Elaine Walker, Poultry

Baked Chicken Wings with Garlic & Chili (mild) for 2

3 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon garlic salt
1 to 2 teaspoons chili powder (1 for Mom)
5 chicken wings

In a small bowl, mix together the olive oil, garlic and chili powder.
Pour into a large ziploc bag. Add the wings and seal the bag.
Shake the bag and massage the wings to evenly distribute the sauce. Let marinate an hour or more.
Preheat oven to 375 F.
Bake chicken for 50 to 60 minutes.

Elaine Walker, Poultry, Slow Cooker or Instant Pot

Shredded Chicken with Ranch & Cheese Sauce

1 pound boneless, skinless chicken thighs or breasts
4 ounces cream cheese, broken into chunks
1 (1-ounce) packet Hidden Valley Ranch dry seasoning/salad dressing mix (If using a different brand, look for one that has 110 mg of sodium or less.)
1 cup chicken broth
1-1/2 to 2 tablespoons cornstarch
3 tablespoons cheddar cheese
3 slices bacon, cooked and crumbled

  1. Put the chicken and cream cheese into an Instant Pot.
  2. Whisk together the ranch dressing and chicken broth. Pour over chicken & cheese.
  3. Close and lock the Instant Pot lid. Select Manual mode and cook at high pressure for 25 minutes.
  4. When the timer goes off, use a Quick Release. Unlock and carefully open the lid.
  5. Transfer the chicken to a plate and shred the meat: Use one fork to hold the chicken steady. With the other fork, scrape and tear the chicken apart.
  6. Now turn the Instant Pot on to Saute.
  7. Whisk together 1-1/2 tablespoons of cornstarch with a little cold water. Add back to Instant Pot and whisk until smooth.
  8. Add the shredded chicken, cheddar cheese, and bacon to the Instant Pot. Saute for 3 minutes, stirring frequently.
  9. If a thicker sauce is desired, mix another 1/2 tablespoon of cornstarch with a little water and then add to Instant Pot. Stir until well mixed.
  10. Press the CANCEL button to stop the cooking program.

Serve over buttered toast.

Dad, Dawn Butler, Mom, Poultry

Italian Baked Chicken Thighs

2 tablespoons olive oil
2 cups seasoned breadcrumbs
2 cups grated Parmesan or Romano cheese
4 eggs
12 cleaned and trimmed chicken thighs (skin on, bone in)
3 tablespoons melted butter.

Preheat oven to 425 degrees F.
Spread olive oil evenly over the surface of a large baking dish or sheet pan.
Combine breadcrumbs and grated cheese in a large bowl.
Beat eggs in a separate bowl.
Dip chicken thighs in beaten eggs, then in breadcrumb mixture. Coat thoroughly, pressing crumbs in to thighs.
Drizzle melted butter over top.
Bake for 45 to 50 minutes, until golden brown.

(Mom’s favorite)

Elaine Walker, Poultry

Crispy Panko Chicken Thighs

2/3 cup mayonnaise
1/3 cup ranch salad dressing
1/2 teaspoon paprika
3/4 cup Panko Japanese-style unseasoned bread crumbs
4 chicken thighs (with bone or boneless)
cooking spray

Preheat oven to 375 degrees F. Line a baking pan with aluminum foil; coat with cooking spray.

Combine mayonnaise, ranch dressing and paprika in a bowl; mix well.

Mix panko into another bowl.

Spread mayonnaise-paprika mixture on each chicken thigh; press into panko mixture to coat.

Place in the prepared baking pan; spritz thighs with cooking spray.

Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour for thighs with bone or 30 minutes for boneless thighs.

Dad, Dorothy Lamalie, Liked by, Mom, Poultry

Mom’s Chicken and Herb Dumplings

3 boneless, skinless chicken breasts, cubed (about 2 pounds)
6 cups chicken broth (low fat, reduced sodium)
Bouquet garni (3 sprigs of parsley, 2 sprigs of thyme, 1 bay leaf, preferably fresh, 6 black peppercorns, tied together in cheesecloth)
2 cups flour
2 tablespoons finely grated Parmigiano-Reggiano cheese (about 1/2 ounce), plus more for garnish
1 tablespoon baking powder
1 tablespoon chopped fresh flat-leaf parsley
Coarse salt and freshly ground black pepper
1 cup whole milk
3 tablespoons butter
1 tablespoon canola oil
1 onion, preferably Vidalia, chopped
3 large carrots, cut into 1/2-inch rounds
1 cup peas
1 clove garlic, finely chopped

To poach the chicken, in a large saucepan, add the breasts and the chicken broth to cover. Add the bouquet garni. Bring to a boil over high heat, then decrease the heat to low. Simmer, skimming off the foam occasionally, until the chicken is tender, 10 to 15 minutes. (If the stock is cloudy, don’t worry; it’s simply protein clarified from the stock. Just ignore it or strain it out.) Transfer the poached chicken to a warm plate; reserve the broth. Cover with a lid and set aside.

To prepare the dumplings, in a bowl, combine the flour, cheese, baking powder, parsley, and ¾ teaspoon of the salt. In a small saucepan, bring the milk and butter to a simmer over low heat; season with black pepper. Add the milk mixture to the dry ingredients and stir to combine.

In a second large saucepan, heat the oil over medium heat. Add the onion, carrots, and peas. Cook until the onions are translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the reserved broth and bring to a boil over high heat. Decrease the heat to low. Using a small ice cream scoop or tablespoon, drop the dough, about 1 tablespoon at a time, into the simmering stock. Cover and simmer until the dumplings are cooked through and the vegetables are tender, about 20 minutes.

To assemble, add the reserved chicken and cook just until heated through, about 5 minutes.

To serve, ladle into shallow bowls and garnish with additional cheese; serve immediately.

Dad, Dorothy Lamalie, Mom, Poultry

Parmesan Chicken Tetrazzini

2 teaspoons butter
1/2 cup finely chopped onion
1/3 cup finely chopped celery
1/2 teaspoon ground black pepper
1/2 salt
1/2 pound mushrooms, washed and sliced
1/4 cup white wine
1/3 cup flour
1 and a half cans of chicken broth (21 ounces broth, total)
1 cup (4 ounces) shredded fresh Parmesan cheese, divided
1/4 cup (2 ounces) cream cheese
3-1/2 cups of cooked vermicelli (about 8 ounces of uncooked pasta)
2 cups chopped cooked chicken breast (about 3/4 pounds)
1/4 cup breadcrumbs

  1. Preheat oven to 350F and grease one 8-inch square baking dish.
  2. Melt butter in a large stockpot. Add onion, celery, pepper, salt and mushrooms and saute for about 5 minutes or until mushrooms are tender.
  3. Add white wine and cook for 1 minute.
  4. In a small bowl, whisk flour into the chicken broth, then gradually add to the stockpot of celery & onion. Bring to a boil, stirring constantly.
  5. Reduce heat and simmer for 5 minutes, stirring frequently. Remove from heat.
  6. Add 3/4 cup Parmesan cheese and all the cream cheese. Stir with a whisk until the cream cheese has melted.
  7. Stir in cooked pasta and chicken.
  8. Spoon into baking dish.
  9. Combine breadcrumbs with remaining Parmesan cheese and sprinkle over casserole.
  10. Bake at 350F for 30 minutes or until lightly browned.
Appetizers, Breakfast, Elaine Walker, Poultry, Sandwiches

Party Sliders

Take one package of a dozen soft, baked dinner rolls.
Slice in half to create a top layer and bottom layer.
Remove the top layer.
Put the bottom layer in a glass, 13 x 9 inch greased baking dish.

Add your choice of fillings:

1) Chicken BBQ sliders: 3 cups of cooked chicken, 1/3 cup BBQ sauce, 6 slices Pepper Jack cheese, 1/4 cup parsley.
Cover with the top layer of dinner rolls.
Brush with 1/4 to 1/2 cup melted butter.

2) Breakfast sliders: 9 eggs (scrambled, cooked), 6 slices of ham, 6 slices of cheddar cheese, 8 slices of bacon (cooked, crumbled), 3 ounces spinach (raw)
Cover with the top layer of dinner rolls.
Brush with 1/4 to 1/2 cup melted butter. Sprinkle with black pepper.

3) Chicken Parmesan sliders: 3 cups of rotisserie chicken (shredded), 1/2 cup marinara sauce, 8 ounces mozzarella (shredded), 1/4 cup basil.
Cover with the top layer of dinner rolls.
Melt 1/2 cup butter and stir in 2 gloves of minced garlic, 2 tablespoons basil, 2 tablespoons grated Parmesan. Brush on top of rolls.

For all:
Bake at 350F for 20 minutes.
Remove from oven.
Slice so that all sandwiches are separate.
Serve.

Choice 4 – Cheeseburger sliders
Bake meat first:
Put 2 pounds of ground beef into your baking dish.
Sprinkle with 2 teaspoons of salt, 2 teaspoons of pepper and 2 teaspoons of garlic powder.
Mix by hand until spices are well distributed.
Press evenly to cover bottom of baking dish.
Bake at 350F for 20 minutes.
Remove meat, keeping it in one piece.
Discard grease. Rinse pan.

Take one package of a dozen soft, baked dinner rolls.
Slice in half to create a top layer and bottom layer.
Remove the top layer.
Put the bottom layer in your rinsed pan.
Place cooked beef on top.
Add 6 slices of cheddar cheese.
Cover with the top layer of dinner rolls.
Brush with 1/4 to 1/2 cup melted butter. Sprinkle with sesame seeds.
Bake at 350F for 20 minutes.
Remove from oven.
Slice so that all sandwiches are separate.
Serve.

Mom, Poultry

Paprika Roast Chicken

1 whole chicken, cut into pieces
1 T. olive oil
1/4 t. paprika
1/4 t. oregano
1/4 t. basil
1/4 t. salt
1/4 t. black pepper
1/8 t. cayenne pepper

Preheat oven to 450 degrees F.
Put the chicken in a small baking pan.
Rub with olive oil.
Mix together the spices.
Sprinkle the spices over the chicken.
Roast the chicken for 20 minutes.
Lower the oven temperature to 400 degrees F. and cook for another 30 minutes or until done.