Simmer broth, vegetables, and cloves until tender.  Remove garlic.  Thicken with roux made with flour and butter.  (Work them together in a bowl with a spoon or fork, then stir in until roux is melted and sauce thickened.)  Blend in milk, nutmeg, juice, seasonings, and turkey.

Taste.  Adjust.

Pour into a 2 1/2 quart casserole.

Roll out a batch of biscuit dough based on 2 c. flour until it is the approximate shape of the casserole but slightly smaller.   Cut into squares and arrange on top of the turkey mixture with spaces in between.  Bake at 350 for 20-25 minutes.

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This sounds so good.  Too bad it is hot and sticky out and is not at all appropriate for the middle of July.  Perhaps I shall set this up to publish in the middle of winter, and then I will be reminded of it and make it and be happy and warm.  Ah technology.

Combine above and put in 9×13 pan.  Lay chicken pieces or pork chops over rice.  Sprinkle package of cream of onion soup over the top. Cover tightly with foil.  Bake at 35o for 2 1/2 hours.

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This is my favorite comfort food recipe of all time.  Yes, me, who complains about cream of __________ soup all the time.  I have tried to recreate this by being fancy, but I just can’t do it.  This is creamy, ricey, dreamy.  I let myself have it once a year.  mmmmm.

• 1/4 c. low salt soy sauce
• 1/2 c. + 2 T. water
• 3 T. lime juice
• 2 tsp. sherry
• 2 minced garlic cloves
• 1 tsp. minced ginger
• 1/4 tsp curry powder of your choosing
• 1/4 tsp. thyme
• 1/4 tsp oregano
• 2 chicken breasts
• 1 small onion sliced thin (only if you cook indoors)

Mix everything together in a ziplock bag (except the onions if you are using) and let marinate for an hour or two.  I like making this the day before I cook it, but an hour or two is adequate.  Cook on the grill.

You can also cook this inside on the stove.  Heat a skillet over moderate high heat with 1 glug of olive oil.  Heat until hot but not smoking.  Cook chicken one minute on each side, transfer to plate.  Add 2 T. water to the skillet to deglaze.  Add onions.  Cook until soft.  Add chicken and reserved marinade and some water if you think you need it.  (About 1/4 c.)  Simmer covered,basting frequently until juices run clear.

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I know some people are leery about cooking with reserved marinade, but this cooks about 20 minutes, and as long as it has been in the fridge, and not stewing on a hot counter, I promise you will not die.  If you make this on the grill, the chicken is excellent over a spinach salad.  Yum.s

Bring chicken and water to a boil in a 5-quart heavy pot, skimming froth. Add wine, ginger, scallions, and salt and cook at a bare simmer, uncovered, 20 minutes, or until breast meat is just cooked through. Trasfer 1 breast half with tongs to a bowl and continue to cook stock at a bare simmer, skimming froth as neccessary, 2 hours and 40 minutes. Meanwhile, cool chicken breast long enough to remove skin and bones, returning skin and bones to stock. Cool breast meat completely and tear into shreds. Chill shreds, covered, and bring to room temperature before serving.

Pour stock through a large seive into a large bowl and discard solids. (you should have about 8 cups: if less, add water; if more, cook longer after adding rice..) Return stock to cleaned pot and add rice. Bring to a boil and stir. Reduce heat to low and simmer, covered until consistency of oatmeal, about 1 3/4 hours, stirring frequently during last 1/2 hour of cooking. (Congee will continue to thicken as it stands. thin with water if nevessary.)

Season congee with salt. Serve topped with chicken and accompaniments.

Cooks’ note:
• Stock can be made 1 day ahead. Cool. uncovered, before chilling, covered. Discard solidified fat.

Technorati Tags: asian, stew, winter food, hibernation fare, fat in Maine food

Cook spaghetti until al dente. Drain, rinse with cold water, then drain again. Combine peanut butter, water, vinegar, oil and salt to make a smooth sauce. Toss noodles with sauce. Arrange on platter and top with chicken, pear, scallions, peanuts and chilies.

8 servings.

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You can also use chunky peanut butter and lose that whole chopping peanuts step, and I usually serve this warm. yummers.

Technorati Tags: asian food, peanut noodles, peanut butter rocks

• 4 skinless boneless chicken breast halves
• 2 large eggs
• 1 1/4 cups panko (Japanese breadcrumbs)
• 3 tablespoons chopped fresh parsley, divided
• 2 teaspoons chopped fresh oregano
• 1 teaspoon coarse kosher salt
• 3/4 teaspoon ground black pepper

• 4 tablespoons olive oil, divided
• 2 tablespoons fresh lemon juice
• 2 cups (packed) baby arugula leaves (about 2 ounces)

Using meat mallet or rolling pin, flatten chicken between sheets of plastic wrap to thickness of 1/2 inch. Whisk eggs in medium bowl to blend. Mix panko, 2 tablespoons parsley, oregano, salt, and pepper on plate. Dip chicken in beaten eggs; turn to coat. Dredge in breadcrumb mixture, coating completely.

Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add chicken and sauté until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plates; sprinkle with lemon juice. Toss arugula with remaining 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper. Mound salad atop chicken.

[tags] quick recipes, chicken, salad, [/]

• 3 tablespoons olive oil
• 3 bunches green onions, sliced
• 4 teaspoons ground cumin
• 2 1/2 teaspoons smoked paprika
• 10 cups low-salt chicken broth
• 1 (14 1/2-ounce) can petite tomatoes in juice
• 1 purchased roast chicken, meat shredded, skin and bones discarded
• 4 teaspoons hot pepper sauce
• 3 (15-ounce) cans golden or white hominy in juice
• 1 cup chopped fresh cilantro

Heat oil in heavy large pot over medium-high heat. Add green onions, cumin, and paprika; sauté 5 minutes. Add broth, tomatoes with juice, chicken, and hot pepper sauce. Puree hominy with juice in processor or blender. Mix into soup; bring to boil. Reduce heat; simmer 15 minutes. Stir in cilantro. Ladle soup into bowls.

From Bon Appetit 02/2007

Technorati Tags: soup, quick, chicken, high fiber, hominy

Combine chicken, Pace picante sauce, onion and cumin; mix well.  Heat about 1/2 in. oil in small skillet until hot but not smoking.  Quickly fry each tortilla in oil to soften, about 2 seconds on each side.  Drain on paper towels.  Spoon 1 T. chicken mix and 1 T. cheese down center of each tortilla.  Roll tightly; secure with wooden pick.  Place seam side down on baking sheet.  Bake at 400 18 to 20 minutes until crisp.  Remove wooden pick.  Serve warm with guacomole and additional Pace Picante Sauce.  Makes 16 appetizers.

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You know what?  Pace Picante sauce is not very picante.

Preheat oven to 400°.Combine onion, ginger, and garlic in a food processor; process until finely chopped. Heat oil in a large nonstick skillet over medium-high heat. Add onion mixture; sauté 5 minutes or until lightly browned. Add curry and coriander; cook 1 minute, stirring constantly. Add water, currants, sugar, salt, and chicken; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover; cook 20 minutes or until most of liquid evaporates. Remove from heat, and cool slightly. Stir in sour cream. Place the chicken mixture in food processor; pulse until finely chopped.

Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying); lightly coat with cooking spray. Sprinkle with 1 teaspoon coconut. Repeat layers 4 times. Cut crosswise into 4 strips. Spoon about 2 tablespoons chicken mixture onto one end of each strip. Fold 1 corner of edge over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip. Repeat procedure with remaining phyllo, cooking spray, chicken mixture, and coconut.

Place triangles on a large baking sheet coated with cooking spray; coat with cooking spray. Bake at 400° for 18 minutes or until golden brown.

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I forgot all about these nuggets of pure bliss.  I made these for one of the many clan parties, and had one before we went.  It was all I could think about the entire way to the party, and then when we got there, I turned around and they were gone.  The next day I made a triple recipe of them and froze them, and baked some whenever I wanted them.  They freeze great and the recipe is easily multiplied.  I recommend multiplying it alot.  People ask me about them and I could never remember where the recipe came from.  Cooking Light December 2005.  duh.

Technorati Tags: appetizers, recipes, Indian food, nuggets of joy, chicken, curry, turnovers, phyllo dough

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan; sauté 1 minute. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm.Heat remaining 2 teaspoons oil in pan; add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.

Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts.

Cooking Light December 2005

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really good with cucumber salad.