Chicken a la King

1 lb chicken breast (or use leftovers)

4-8 oz mushrooms sliced and chopped (to taste)

6 tbsps butter

6 tsps flour

1 tsp onion powder

1/2 tsp garlic powder

salt and pepper to taste

1-1/2 cups whole milk (can use evaporated)

1-1/2 cups chicken stock

2 tbsps sherry

1 cup frozen peas

2 tbsps chopped pimento

Cut  the chicken into bite size pieces.  Add 2 tbsps oil to a pan and saute the chicken and mushrooms.  Remove from pan.

Add the sherry to the chicken stock.

Place the butter in the pan and melt it.  Add the flour and whisk vigorously.  Add half of the chicken stock and whisk well.  Add the

rest of the stock and keep whisking.  Gradually add the milk.  Then add the onion and garlic powder and salt and pepper. Whisk well till thick and smooth.

Return the chicken and mushrooms to the pan and simmer on medium low for 5 minutes. Lastly, add the pimento and mix well.

Serve as you wish!

Mediterranean Lemon Garlic Chicken in Wine Sauce

Click image to view video.

10 chicken thighs (or other pieces of your choice)
20 garlic cloves
2-1/2 cups chicken stock
3 tbsps butter with 3 tbsps vegetable oil (or canola)
3 tbsps flour
2/3 cup cry white wine
1 or 2 lemons peeled and sliced thin
parsley or garnish

Put garlic cloves in chicken stock in a pan and simmer for about 40 minutes or until garlic is tender. Remove and drain. Save both

In a large skillet, melt the butter and oil. Brown the chicken. Remove the chicken to a casserole dish. Scatter the garlic cloves over the chicken as well as the lemon slices. In the same skillet as you browned the chicken, remove any excess fat. Then add the flour and whisk for about 1 minutes. Add the wine and deglaze the pan. Add the chicken broth and cook until sauce thickens. Salt and pepper to taste.
Pour sauce over chicken. Cover. Bake at 375 degrees for about 40-45 minutes.

Garnish with parsley.

Chicken Tortilla Soup

Click for video

Cook two chicken breasts until done. Cool, remove meat from the bone and coarsely chop. Set aside. Can be done a day before.

In a large pot, heat 2-3 tbsps oil.
Add 1 medium chopped onion and 2 cloves of minced garlic. Saute till soft.
Stir in
2 tsps chili powder
1 tsp dried oregano
32 ozs of crushed tomatoes
2 cups chicken broth
1-1/4 cups water

Bring to a boil and simmer 5-10 mins.

Stir in
1 cup whole kernel corn
1 cup white hominy
1 4 oz can chopped green chilil peppers
1 15 oz can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
meat from the chicken

Simmer for 10-15 minutes.

Serve with crushed tortilla chips. Monterey Jack cheese and chopped green onions.

Italian (From 2007)

Pam and Lee have a special guest, Mike Nigro, who promised to show us how to make a stuffed sausage bread using his Grandmother’s recipe. Lee then makes her version of Chicken Saltimboca.

Grillin (From 2004)

From our 2004 season, Lee, Pam and Sylvia do some backyard grillin’. Recipes include:

• Grilled Crostini
• Curried Grilled Shrimp
• Grilled Lemon Pepper Chicken And Grilled Garlic New Potatoes
• Grilled Pineapple

Check out the recipes online. If you need a DVD quality version, contact us via email.

http://blip.tv/play/AYL0_BsA.html?p=1http://a.blip.tv/api.swf#AYL0_BsA

Summer Salads (from 2004)

From 2004, Pam, Lee, and Sylvia prepare for Summer with some of their favorite salads:

• Pasta Primavera
• 24 Hour Untossed Salad
• Thai Chicken Salad

Check out the recipes online. If you need a DVD quality version, contact us via email.

http://blip.tv/play/AYL04mEA.html?p=1http://a.blip.tv/api.swf#AYL04mEA

Casseroles (From 2006)

From 2006, Pam, Lee, and Sylvia invite special guest Ed Hubacz to make casseroles:

• Paella Casserole
• Beef Casserole
• Chicken Divan
• Lasagnette of Eggplant and Goat Cheese