Chicken & Wild Rice Soup

Jan 20, 2013 by

Ingredients

  • 3/4 cup dry wild rice, rinsed
  • 2 1/2 cups water
  • 2 strips thick-sliced bacon, diced
  • 8 oz. mushrooms
  • 1/2 cup diced onion
  • 1/4 cup diced carrot
  • 1/4 cup diced celery
  • 1/4 cup all-purpose flour
  • 2 Tbsp. dry sherry
  • 4 cups chicken broth
  • 1 tbsp chicken base
  • 2 cups shredded cooked chicken
  • 2 tsp. minced fresh thyme
  • 1/2 cup milk
  • 1/2 cup half and half
  • Salt and black pepper to taste

Instructions

  1. Simmer the wild rice in water in a saucepan, covered, over medium heat until grains are tender and start to split open, about 45 minutes. Remove rice from heat and drain any excess liquid.
  2. Simmer the chicken breast in water with 1 tbsp of chicken base, till done. Shred the chicken.
  3. Cook bacon in a large pot over medium heat until crisp; reserve drippings. Drain bacon on a paper-towel-lined plate.
  4. Add mushrooms to the bacon drippings; saute over medium-high heat until soft, 5 minutes. Reduce heat to low and add onion, carrot, and celery. Cook until onion is translucent, about 5 minutes. Stir in flour and cook 1 minute.Add the sherry, scraping up any browned bits. Stir in broth.
  5. Put all in a large pot add the cooked wild rice, chicken, and thyme. Bring soup to a boil, reduce heat to medium-low, and simmer 10 minutes. Add milk, cream,and bacon; season with salt and pepper. Gently simmer soup, without allowing it to boil, until heated through.

Chicken & Wild Rice Soup

15 minPrep Time

1 hr, 15 Cook Time

1 hr, 30 Total Time

Yields 8

Author:

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 3?4 cup dry wild rice, rinsed
  • 21?2 cups water
  • 2 strips thick-sliced bacon, diced
  • 8 oz. mushrooms
  • 1/2 cup diced onion
  • 1/4 cup diced carrot
  • 1/4 cup diced celery
  • 1/4 cup all-purpose flour
  • 2 Tbsp. dry sherry
  • 4 cups chicken broth
  • 1 tbsp chicken base
  • 2 cups shredded cooked chicken
  • 2 tsp. minced fresh thyme
  • 1/2 cup milk
  • 1/2 cup half and half
  • Salt and black pepper to taste

Instructions

  1. Simmer the wild rice in water in a saucepan, covered, over medium heat until grains are tender and start to split open, about 45 minutes. Remove rice from heat and drain any excess liquid.
  2. Simmer the chicken breast in water with 1 tbsp of chicken base, till done. Shred the chicken.
  3. Cook bacon in a large pot over medium heat until crisp; reserve drippings. Drain bacon on a paper-towel-lined plate.
  4. Add mushrooms to the bacon drippings; saute over medium-high heat until soft, 5 minutes. Reduce heat to low and add onion, carrot, and celery. Cook until onion is translucent, about 5 minutes. Stir in flour and cook 1 minute.Add the sherry, scraping up any browned bits. Stir in broth.
  5. Put all in a large pot add the cooked wild rice, chicken, and thyme. Bring soup to a boil, reduce heat to medium-low, and simmer 10 minutes. Add milk, cream,and bacon; season with salt and pepper. Gently simmer soup, without allowing it to boil, until heated through.
Cuisine: Universal | Recipe Type: Soup
7.6.4
115
http://arrisje.com/chicken-wild-rice-soup/

Chicken & Wild Rice Soup

15 minPrep Time

1 hr, 15 Cook Time

1 hr, 30 Total Time

Yields 8 cups

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 3?4 cup dry wild rice, rinsed
  • 21?2 cups water
  • 2 strips thick-sliced bacon, diced
  • 8 oz. mushrooms
  • 1/2 cup diced onion
  • 1/4 cup diced carrot
  • 1/4 cup diced celery
  • 1/4 cup all-purpose flour
  • 2 Tbsp. dry sherry
  • 4 cups chicken broth
  • 1 tbsp chicken base
  • 2 cups shredded cooked chicken
  • 2 tsp. minced fresh thyme
  • 1/2 cup milk
  • 1/2 cup half and half
  • Salt and black pepper to taste

Instructions

  1. Simmer the wild rice in water in a saucepan, covered, over medium heat until grains are tender and start to split open, about 45 minutes. Remove rice from heat and drain any excess liquid.
  2. Simmer the chicken breast in water with 1 tbsp of chicken base, till done. Shred the chicken.
  3. Cook bacon in a large pot over medium heat until crisp; reserve drippings. Drain bacon on a paper-towel-lined plate.
  4. Add mushrooms to the bacon drippings; saute over medium-high heat until soft, 5 minutes. Reduce heat to low and add onion, carrot, and celery. Cook until onion is translucent, about 5 minutes. Stir in flour and cook 1 minute.Add the sherry, scraping up any browned bits. Stir in broth.
  5. Put all in a large pot add the cooked wild rice, chicken, and thyme. Bring soup to a boil, reduce heat to medium-low, and simmer 10 minutes. Add milk, cream,and bacon; season with salt and pepper. Gently simmer soup, without allowing it to boil, until heated through.
7.6.4
186
http://arrisje.com/chicken-wild-rice-soup/

read more

Related Posts

Share This

Chicken Sandwich

Dec 24, 2012 by

 

At times you have this leftover chicken or turkey and what are you going to do with that? Well how about making this sandwich.

Ingredients

Leftover chicken or turkey
sandwich bun
pickled vegetables ( I used pickled carrots and celery)
2 of English cucumber
mayo
sriracha (hot chili sauce)
cilantro

Instructions

Shred the chicken and warm it up in the skillet. Put some mayo and some sriracha on the bun. Add the warmed up chicken and top with the pickled vegetables and cucumber. Add a few sprigs of Cilantro.

Chicken Sandwich

2 minPrep Time

3 minCook Time

5 minTotal Time

Yields 1

Recipe Image
Save RecipeSave Recipe

Ingredients

  • Leftover chicken or turkey
  • sandwich bun
  • pickled vegetables ( I used pickled carrots and celery)
  • 2 of English cucumber
  • mayo
  • sriracha (hot chili sauce)
  • cilantro

Instructions

  1. Shred the chicken and warm it up in the skillet. Put some mayo and some sriracha on the bun. Add the warmed up chicken and top with the pickled vegetables and cucumber. Add a few sprigs of Cilantro.
7.6.4
114
http://arrisje.com/chicken-sandwich/

 

read more

Related Posts

Share This

Salisbury Steak

Dec 23, 2012 by

Salisbury Steak was named for James Henry Salisbury, a late 19th-century English physician who prescribed “the meat cure.” Salisbury said that eating beef three times a day could treat a variety of diseases and maintain health. He insisted that the beef come from disease-free animals and be made into chopped patties seasoned with Worcestershire sauce, horseradish or lemon juice. Years later, Salisbury Steak was the name given to an oval-shape ground beef patty, served with gravy and sprinkled with parsley. The Salisbury steak is often cited as an early example of what was soon to become “the hamburger.”

Ingredients

  • 1 can of French onion soup
  • 1 tray mushrooms
  • 1 tray of ground beef about 1 1/2 lb.
  • 1/2 cup of bread crumbs
  • 1 egg
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 cup ketchup
  • 2 tbsp corn starch
  • 1 tsp Worcester sauce
  • 1/2 tsp mustard powder

Instructions

  1. Mix together 1/3 cup soup, ground beef, bread crumbs, egg, salt, and pepper
  2. Shape flat patties and brown in the skillet.
  3. Add the mushrooms, and the remaining soup, ketchup, Worcester sauce, and mustard. Simmer for about 30 min. To thicken the gravy dilute the cornstarch with a bit of water and add to the gravy.

Salisbury Steak

15 minPrep Time

30 minCook Time

45 minTotal Time

Yields 8

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 1 can of French onion soup
  • 1 tray mushrooms
  • 1 tray of ground beef about 1 1/2 lb.
  • 1/2 cup of bread crumbs
  • 1 egg
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 cup ketchup
  • 2 tbsp corn starch
  • 1 tsp Worcester sauce
  • 1/2 tsp mustard powder

Instructions

  1. Mix together 1/3 cup soup, ground beef, bread crumbs, egg, salt, and pepper
  2. Shape flat patties and brown in the skillet.
  3. Add the mushrooms, and the remaining soup, ketchup, Worcester sauce, and mustard. Simmer for about 30 min. To thicken the gravy dilute the cornstarch with a bit of water and add to the gravy.
7.6.4
113
http://arrisje.com/salisbury-steak/

 

*Arrisje’s Recipe Card. Click on pic and save to your hard drive. Print as a 4×6 pic*

Salisbury Recipe Card
[shopeat_button]

read more

Related Posts

Share This

Fried Bologna Sandwich

Dec 23, 2012 by

Fried Egg Bologna Sandwich. It’s a typical Southern sandwich. Also called a poor man’s steak sandwich. It’s very easy to make, and delicious.

Ingredients

  • 2 slices of toasted bread
  • 1 slice of thick bologna
  • 1 slice of cheddar cheese
  • 1 egg
  • mayo

Instructions

  1. For this sandwich I use the cast iron skillet. Turn the stove on and put a small amount of grease in the skillet. Add the bologna and brown on one side. You will see a bubble in the middle cut that with a knife. Now add the egg to the skillet, when both are done turn the bologna and the egg over, and fry the bologna and egg. Spread the mayo on the bread. Add the fried bologna, then the cheese and last the fried egg. Top off with the other slice of toasted bread with mayo. And enjoy this simple sandwich from the South.

Fried Bologna Sandwich

2 minPrep Time

3 minCook Time

5 minTotal Time

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 2 slices of toasted bread
  • 1 slice of thick bologna
  • 1 slice of cheddar cheese
  • 1 egg
  • mayo

Instructions

  1. For this sandwich I use the cast iron skillet. Turn the stove on and put a small amount of grease in the skillet. Add the bologna and brown on one side. You will see a bubble in the middle cut that with a knife. Now add the egg to the skillet, when both are done turn the bologna and the egg over, and fry the bologna and egg. Spread the mayo on the bread. Add the fried bologna, then the cheese and last the fried egg. Top off with the other slice of toasted bread with mayo. And enjoy this simple sandwich from the South.
7.6.4
40
http://arrisje.com/fried-bologna-sandwich/

 

read more

Related Posts

Share This

Green Cabbage

Dec 9, 2012 by

Cabbage is a leafy green biennial, grown as an annual vegetable for its densely-leaved heads. Closely related to other cole crops such as broccoli, cauliflower and brussels sprouts. Cabbage heads generally range from 1 to 8 poundsand can be green, purple and white.

It is difficult to trace the exact history of cabbage, but it was most likely domesticated somewhere in Europe before 1000 BC. By the Middle Ages it was a prominent part of European cuisine, although savoys were not developed until the 16th century. Cabbage heads are generally picked during the first year of the plants’ life cycles, but those intended for seed are allowed to grow a second year, and must be kept separated from other cole crops to prevent cross pollination. Cabbage is prone to several nutrient deficiencies, as well as multiple pests, bacteria and fungal diseases.

Cabbages are prepared in many different ways for eating, although pickling, in dishes such as sauerkraut, is the most popular. Cabbage is a good source of beta-carotene, vitamin C and fiber.

Ingredients

  • 1 green cabbage
  • 1 small onion
  • 1 tbsp chicken base
  • 2 cups of water
  • 1 tsp celery seeds
  • 1/8 tsp red pepper flakes
  • fat back or bacon

Instructions

  1. If you use salt pork or you may call it fatback. You need to cook it separate in a pot of water, other wise the cabbage will be to salty. If you use regular bacon you can add it to the cabbage.
  2. Cut the green cabbage in 4 quarters and cut the core out.
  3. Cut the quarters in half again. Mince the onion and add the cabbage and onion to the water. Add the chicken base (if you don’t have that use a bouillon cube), celery seeds, and pepper flakes. After you cook the salt pork for about an half hour your cabbage should be tender by now. Take the salt pork out of the water and cut it up, add to the cabbage.

Green Cabbage

10 minPrep Time

30 minCook Time

40 minTotal Time

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 1 green cabbage
  • 1 small onion
  • 1 tbsp chicken base
  • 2 cups of water
  • 1 tsp celery seeds
  • 1/8 tsp red pepper flakes
  • fat back or bacon

Instructions

  1. If you use salt pork or you may call it fatback. You need to cook it separate in a pot of water, other wise the cabbage will be to salty. If you use regular bacon you can add it to the cabbage.
  2. Cut the green cabbage in 4 quarters and cut the core out.
  3. Cut the quarters in half again. Mince the onion and add the cabbage and onion to the water. Add the chicken base (if you don't have that use a bouillon cube), celery seeds, and pepper flakes. After you cook the salt pork for about an half hour your cabbage should be tender by now. Take the salt pork out of the water and cut it up, add to the cabbage.
7.6.4
112
http://arrisje.com/green-cabbage/

 

*Arrisje’s Recipe Card. Click on the pic, save to your hard drive and print as a 4×6 pic*

Green Cabbage Recipe Card

read more

Related Posts

Share This

Bahmi Goreng

Dec 1, 2012 by

 

Bahmi Goreng is the noodle equivalent of nasi goreng, or Indonesian fried rice. Like fried rice, it can accommodate whatever leftovers you have in the cupboard. So use this recipe as a guide. Dutch like to serve it with extra kejap manis and sambal on the side.

Ingredients

2 tbsp olive oil
leftover pork and or chicken
5 strips bacon
2 tsp sambal
1 tsp shrimp paste (trassi)
2 cloves garlic(minced)
1 tbsp sweet soya sauce
1 leek
1 onion
2 cups shredded cabbage
1 cup of bean sprouts
4 cups Chinese egg noodles, prepared according to package directions

Instructions

Put water in a large pot with plenty of water. When the water starts to boil add the Chinese noodles and cook according package. That should take about 8 minutes.

In the skillet or wok add the olive oil and the cutup left over meat and the bacon. When the bacon is done. Add the minced onion, stir fry for a few minutes. Now it’s time to add the leeks and the bean sprouts and stir fry again for a few minutes.

Add the shredded cabbage, again stir fry for a few minutes. Then add the seasonings; the garlic, shrimp paste, sambal, and sweet soya sauce.

Rinse the noodles with cold water and drain. Combine with the meat vegetable mixture. Serve with atjar tjampoer, a fried egg. If you like you can add sate sticks and kroepoek (shrimp crackers)


Bahmi Goreng

This is the noodle equivalent of nasi goreng, or Indonesian fried rice. Like fried rice, it can accommodate whatever leftovers you have in the cupboard. So use this recipe as a guide. Dutch like to serve it with extra kejap manis and sambal on the side.

15 minPrep Time

15 minCook Time

30 minTotal Time

Yields 4

Author:

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 2 tbsp olive oil
  • leftover pork and or chicken
  • 5 strips bacon
  • 2 tsp sambal
  • 1 tsp shrimp paste (trassi)
  • 2 cloves garlic(minced)
  • 1 tbsp sweet soya sauce
  • 1 leek
  • 1 onion
  • 2 cups shredded cabbage
  • 1 cup of bean sprouts
  • 4 cups Chinese egg noodles, prepared according to package directions

Instructions

  1. Put water in a large pot with plenty of water. When the water starts to boil add the Chinese noodles and cook according package. That should take about 8 minutes.
  2. In the skillet or wok add the olive oil and the cutup left over meat and the bacon. When the bacon is done. Add the minced onion, stir fry for a few minutes. Now it's time to add the leeks and the bean sprouts and stir fry again for a few minutes.
  3. Add the shredded cabbage, again stir fry for a few minutes. Then add the seasonings; the garlic, shrimp paste, sambal, and sweet soya sauce.
  4. Rinse the noodles with cold water and drain. Combine with the meat vegetable mixture. Serve with atjar tjampoer, a fried egg. If you like you can add sate sticks and kroepoek (shrimp crackers)
Cuisine: Indonesian/Dutch | Recipe Type: Dinner
7.6.4
109
http://arrisje.com/bahmi-goreng-2/

 

read more

Related Posts

Share This

Traditional Banana Pudding

Nov 26, 2012 by

 

This is not the one you make out of box. I got that one to, Not yo Mama’s Banana Pudding 😉 Believe me they are both good. If you feel the need to make it the old fashioned way then this one is for you.

Ingredients

2 cups of milk
2 tbsp butter
2 egg yolks
1/8 tsp salt
1 cup sugar
1/3 cup flour
1 tsp vanilla extract
vanilla wafers
4 bananas

Instructions

Preheat the oven to 425F

Turn the heat on add to the pot 2 tbsp butter, 1 cup sugar, 1/3 cup flour, 2 egg yolks, 2 cups of milk and 1/8 tsp of salt. Whisk ingredients together takes about 10 minutes on medium high. Layer the casserole dish with 1/2 box of the vanilla wafers, then the 2 bananas. Add 1 tsp vanilla to the custard. Add half of it to the casserole. Layer with the rest of the vanilla wafers and the other 2 bananas and the rest of the custard.

Whip the egg whites add 1/3 cup of sugar and whip until you get peaks. Now you have meringue. Spread the meringue over the banana pudding and put in the oven for 4 to 4 1/2 minutes.

Traditional Banana Pudding

15 minPrep Time

15 minCook Time

30 minTotal Time

Yields 8

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 2 cups of milk
  • 2 tbsp butter
  • 2 egg yolks
  • 1/8 tsp salt
  • 1 cup sugar
  • 1/3 cup flour
  • 1 tsp vanilla extract
  • vanilla wafers
  • 4 bananas

Instructions

  1. Preheat the oven to 425F
  2. Turn the heat on add to the pot 2 tbsp butter, 1 cup sugar, 1/3 cup flour, 2 egg yolks, 2 cups of milk and 1/8 tsp of salt. Whisk ingredients together takes about 10 minutes on medium high. Layer the casserole dish with 1/2 box of the vanilla wafers, then the 2 bananas. Add 1 tsp vanilla to the custard. Add half of it to the casserole. Layer with the rest of the vanilla wafers and the other 2 bananas and the rest of the custard.
  3. Whip the egg whites add 1/3 cup of sugar and whip until you get peaks. Now you have meringue. Spread the meringue over the banana pudding and put in the oven for 4 to 4 1/2 minutes.
7.6.4
110
http://arrisje.com/traditional-banana-pudding/

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive and print as a 4×6 pic*

Traditioinal Banana Pudding

read more

Related Posts

Share This

Quesadilla Casserole

Nov 19, 2012 by

This Tex-Mex quesadilla casserole dish is perfect for during the week. It won’t take you no time to make it.

Ingredients

  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • 1/2 teaspoon oregano leaves
  • 1/2 teaspoon crushed red peppers
  • 1 pound ground beef (93%)
  • 1/2 cup onion, chopped
  • 1 15-ounce can tomato sauce
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can corn
  • 1 4-ounce can chopped green chilies
  • 6 whole wheat tortillas
  • 2 cups Mexican Shredded Cheese or Cheddar.

Instructions

  1. Brown meat and add the minced onion in large skillet on medium-high heat. Add tomato sauce, beans, corn and green chilies; mix well.
  2. Stir in all of the spices. Bring to boil.
  3. Spread half cup of the meat mixture on bottom of 13-by-9-by-2-inch baking dish sprayed with no-stick cooking spray. Top with 2 of the tortillas, overlapping as needed. Layer with half of the remaining beef mixture and half of the cheese. Repeat with remaining tortillas, beef mixture and cheese.
  4. Bake at 350 degrees for 15 minutes or until heated through.

Quesadilla Casserole

15 minPrep Time

15 minCook Time

30 minTotal Time

Yields 8

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • 1/2 teaspoon oregano leaves
  • 1/2 teaspoon crushed red peppers
  • 1 pound ground beef (93%)
  • 1/2 cup onion, chopped
  • 1 15-ounce can tomato sauce
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can corn
  • 1 4-ounce can chopped green chilies
  • 6 whole wheat tortillas
  • 2 cups Mexican Shredded Cheese or Cheddar.

Instructions

  1. Brown meat and add the minced onion in large skillet on medium-high heat. Add tomato sauce, beans, corn and green chilies; mix well.
  2. Stir in all of the spices. Bring to boil.
  3. Spread half cup of the meat mixture on bottom of 13-by-9-by-2-inch baking dish sprayed with no-stick cooking spray. Top with 2 of the tortillas, overlapping as needed. Layer with half of the remaining beef mixture and half of the cheese. Repeat with remaining tortillas, beef mixture and cheese.
  4. Bake at 350 degrees for 15 minutes or until heated through.
7.6.4
111
http://arrisje.com/quesadilla-casserole/

 

*Arrisje’s Recipe Card. Click on the picture and save to your hard drive. Print as a 4×6 pic*

Quesadilla Casserole
[shopeat_button]

read more

Related Posts

Share This

Arrisje’s Recipe Box

Nov 17, 2012 by

Recipe BoxRecipe Box

 

If you like my recipe cards, then you should download and print this recipe box. Make it for your self or for someone as a gift.

You need thick paper for this box. I used White Card Stock (weight 110lb, 8.5″x11″)

Cut out the recipe box and fold and glue. Follow the pictures below.

Recipe Box

Recipe Box

read more

Related Posts

Tags

Share This

Rotisserie Cornish Hens

Nov 17, 2012 by

I got this original recipe of Todd’s Secret Recipe. It suppose to be a clone for KFC baked chicken, and I got to say it truly is a tasty dish. The only change I made was to leave the msg out,added brown sugar to the brine, and used my rotisserie machine.

Ingredients

For the Marinade:
  • 8 cups water
  • 1/4 cup salt
  • 1/4 cup brown sugar
  • 2 Cornish hens
Brush with:
  • 1/4 cup vegetable oil
  • 1/4 teaspoon liquid smoke
  • 1/4 teaspoon soy sauce
Seasoning:
  • 2 teaspoons all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon chicken bouillon powder (Knorr brand is best)
  • 1/4 teaspoon coarse grind black pepper
  • 1/4 teaspoon crushed dried rosemary
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon garlic powder

 

Instructions

  1. Dissolve the salt and brown sugar in the water to make the marinade (brine). Add the chicken, cover and chill for exactly 2 hours. Whisk together the oil, liquid smoke, and soy sauce in a small bowl. Combine all of the ingredients for the seasoning in a small bowl. When the chicken has marinated, rinse each piece of chicken with water and blot dry.
  2. Brush oil over one side of each piece of chicken. Sprinkle the seasoning over the oiled side of each piece of chicken, then flip each piece, brush with oil again and sprinkle on more seasoning.
  3. If you own a rotisserie use it like I did. Put the rotisserie on for 1 hr and 10 min. If you don’t own one you can still make it in your oven. Just a bit more work for you.
  4. Preheat your oven to 350 degrees F, or 325 degrees F if you have a convection oven. Brush some of the leftover oil solution onto an oven-safe grill pan or grill plate. Set the pan over medium heat, and when the oil begins to smoke, place the chicken skin-side-down on the pan. Cook the chicken for 2 to 3 minutes or until the skin begins to brown and grill marks form on the chicken, then flip the chicken and cook it for another 1 to 2 minutes. Pop the grill pan into the oven for 20 minutes, then flip each piece of chicken and bake for another 20 minutes, or until the surface of the chicken is golden brown, and the chicken is cooked through.

Rotisserie Cornish Hens

15 minPrep Time

1 hr, 10 Cook Time

1 hr, 25 Total Time

Yields 4

Recipe Image
Save RecipeSave Recipe

Ingredients

    For the Marinade:
  • 8 cups water
  • 1/4 cup salt
  • 1/4 cup brown sugar
  • 2 Cornish hens
  • Brush with:
  • 1/4 cup vegetable oil
  • 1/4 teaspoon liquid smoke
  • 1/4 teaspoon soy sauce
  • Seasoning:
  • 2 teaspoons all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon chicken bouillon powder (Knorr brand is best)
  • 1/4 teaspoon coarse grind black pepper
  • 1/4 teaspoon crushed dried rosemary
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon garlic powder

Instructions

  1. Dissolve the salt and brown sugar in the water to make the marinade (brine). Add the chicken, cover and chill for exactly 2 hours. Whisk together the oil, liquid smoke, and soy sauce in a small bowl. Combine all of the ingredients for the seasoning in a small bowl. When the chicken has marinated, rinse each piece of chicken with water and blot dry.
  2. Brush oil over one side of each piece of chicken. Sprinkle the seasoning over the oiled side of each piece of chicken, then flip each piece, brush with oil again and sprinkle on more seasoning.
  3. If you own a rotisserie use it like I did. Put the rotisserie on for 1 hr and 10 min. If you don't own one you can still make it in your oven. Just a bit more work for you.
  4. Preheat your oven to 350 degrees F, or 325 degrees F if you have a convection oven. Brush some of the leftover oil solution onto an oven-safe grill pan or grill plate. Set the pan over medium heat, and when the oil begins to smoke, place the chicken skin-side-down on the pan. Cook the chicken for 2 to 3 minutes or until the skin begins to brown and grill marks form on the chicken, then flip the chicken and cook it for another 1 to 2 minutes. Pop the grill pan into the oven for 20 minutes, then flip each piece of chicken and bake for another 20 minutes, or until the surface of the chicken is golden brown, and the chicken is cooked through.
7.6.4
106
http://arrisje.com/kfc-baked-chicken/

 

*Arrisje’s Recipe Card. Click on pic below and save to your hard drive. Print as a 4×6 pic*

Cornish Hens

read more

Related Posts

Tags

Share This

Twice Baked Potatoes

Sep 15, 2012 by

Ingredients

  • 4 medium baking potatoes
  • 1/2 pack of an (8-ounce) package cream cheese, at room temperature
  • ½ cup (1 stick) butter, softened
  • 1 pint Greek yoghurt or sour cream
  • 1 cups shredded cheese of your choice
  • 1 cloves garlic, minced
  • 1 tsp salt
  • ½ teaspoon pepper
  • ¼ cup chopped chives, for garnish
  • 5 slices bacon (pork or turkey), cooked crisp, drained and crumbled, for garnish

Instructions

  1. Preheat oven to 350 F. Pierce potatoes and place on baking pan. Bake for 1 hour and 15 minutes, until very soft. If you don’t want to bake them just boil them in water for 20 minutes.
  2. Peel and mash potatoes in large bowl with potato masher or back of fork. Add cream cheese, half of the butter, Greek yoghurt and 1/2 cup of shredded cheese. Stir well. Add garlic, salt and pepper, and stir again. Add half of the green onion and cooked bacon.
  3. Spray a baking dish with nonstick cooking spray, bake for 30 to 35 minutes until hot. Sprinkle remaining green onions, crumbled bacon and 1/2 cup of shredded cheese over casserole and return to oven for about 5 minutes, until cheese melts.

Twice baked Potatoes
Recipe Image
Save RecipeSave Recipe

Ingredients

  • 4 medium baking potatoes
  • 1/2 pack of an (8-ounce) package cream cheese, at room temperature
  • 1/2 cup (1 stick) butter, softened
  • 1 pint Greek yoghurt or sour cream
  • 1 cups shredded cheese of your choice
  • 1 cloves garlic, minced
  • 1 tsp salt
  • 1/2 teaspoon pepper
  • 1/4 cup chopped chives, for garnish
  • 5 slices bacon (pork or turkey), cooked crisp, drained and crumbled, for garnish

Instructions

  1. Preheat oven to 350 F. Pierce potatoes and place on baking pan. Bake for 1 hour and 15 minutes, until very soft. If you don't want to bake them just boil them in water for 20 minutes.
  2. Peel and mash potatoes in large bowl with potato masher or back of fork. Add cream cheese, half of the butter, Greek yoghurt and 1/2 cup of shredded cheese. Stir well. Add garlic, salt and pepper, and stir again. Add half of the green onion and cooked bacon.
  3. Spray a baking dish with nonstick cooking spray, bake for 30 to 35 minutes until hot. Sprinkle remaining green onions, crumbled bacon and 1/2 cup of shredded cheese over casserole and return to oven for about 5 minutes, until cheese melts.
7.6.4
103
http://arrisje.com/twice-baked-potato-casserole/

 

read more

Related Posts

Share This

Schnitzel Sandwich

Sep 9, 2012 by

Ingredients

  • Porkloin
  • 1 cup of all purpose flour
  • 2 cups of bread crumbs
  • 2 eggs
  • 1 tbsp water
  • Season all
  • tomato
  • Bibb lettuce
  • German Broetchen
  • Ziploc bag

Instructions

  1. Turn the deep fryer on to 375F. Cut the pork loin in medallions. Put the pork in a Ziploc bag and pound till thin. Have 3 bowls ready one with the flour, one with the breadcrumbs and one with the egg wash. To make the egg wash add 1 tbsp water to the eggs and whisk. Season the medallions with season all. Dredge the pork loin in the flour, then the egg wash, and last in the breadcrumbs.
  2. The meat is pounded thin so this does not take long to fry, about 3 minutes. Fry in a 375F till golden brown.
  3. Put on a German Broetchen with Bibb Lettuce and a few slices of tomato.

Schnitzel Sandwich
Recipe Image
Save RecipeSave Recipe

Ingredients

  • Porkloin
  • 1 cup of all purpose flour
  • 2 cups of bread crumbs
  • 2 eggs
  • 1 tbsp water
  • Season all
  • tomato
  • Bibb lettuce
  • German Broetchen
  • Ziploc bag

Instructions

  1. Turn the deep fryer on to 375F. Cut the pork loin in medallions. Put the pork in a Ziploc bag and pound till thin. Have 3 bowls ready one with the flour, one with the breadcrumbs and one with the egg wash. To make the egg wash add 1 tbsp water to the eggs and whisk. Season the medallions with season all. Dredge the pork loin in the flour, then the egg wash, and last in the breadcrumbs.
  2. The meat is pounded thin so this does not take long to fry, about 3 minutes. Fry in a 375F till golden brown.
  3. Put on a German Broetchen with Bibb Lettuce and a few slices of tomato.
7.6.4
108
http://arrisje.com/schnitzel-sandwich/

 

read more

Related Posts

Share This