Plethora of Great Recipes!

This chicken is not necessarily the healthiest but it is very good and maybe something new to do with chicken breasts.

Pound out the chicken breast until it is as thin as you can get it without creating holes. Put a thin layer of sour cream (or tick layer if your a sour cream lover) over flattened chicken breast and add some grated cheddar cheese. Roll chicken breast (use a tooth pick if you need to). Dip in butter then bread crumbs and brown on each side. Then bake in oven at 350 for about 30 minutes.



Our Thanksgiving Turkey

Ingredients

* 1 small (golf-ball sized) onion, peeled and coarsely chopped
* 1 lemon, scrubbed clean
* 12 fresh sage leaves
* Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
* 3 tablespoons extra-virgin olive oil, plus more for oiling pan
* 1 teaspoon salt, plus more as needed
* 6 fresh bay leaves
* 4 tablespoons butter
* 2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)
* Freshly ground black pepper
* 3 tablespoons all-purpose flour
* 1/4 cup apple or regular brandy (recommended: Calvados)
* 2 to 3 cups apple cider
* Salt and pepper

Directions

Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.

Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.

Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.

Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.

Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.

Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.

Slice the turkey breast on the diagonal, and serve with warm gravy.

This turned out really good. I was not able to find a boneless turkey breast with skin so I got a turkey breast with bone with skin. It ended up taking about 1 to 1 1/2 hours longer then it said to cook it so we had our Thanksgiving meal sans turkey. It was great leftover with sandwiches though and for homemade turkey noodle soup. Lesson learned...use a meat thermometer.


Green Chicken Chili Soup (from Alta Vista Ward cookbook)

8 c. chicken broth
1 onion, finely chopped
8 portions chicken breast (about 2 lbs)
2 pkg. Knorr roasted chicken gravy mix
3 (7 oz.) cans mild diced green chilies
6 cloves garlic, minced
1/2 c. fresh cilantro chopped
1/2 tsp. ground cumin
2 jalapenos, seeded and chopped
1 (28 oz.) can white hominy, drained
flour tortillas
1 tomato, diced
sour cream

In a large pot, combine chicken broth, onion, and chicken breast. Heat to boiling over high heat. Reduce heat to low and simmer until the chicken is no longer pink in the center, about 20 minutes. Remove chicken from the broth and set aside to cool. Use a whisk to blend gravy mix into the broth. Add chilies, garlic, cilantro, cumin, jalapenos, and hominy. Bring to a boil over medium-high heat, then reduce heat to low. Shred the cooked chicken by pulling it apart with two forks; add it back into the broth. Cover and simmer for 40 minutes. To top it off, add a dab of sour cream and a spoonful of diced tomatoes to each bowl before serving. Use the tortillas to dip into the soup.

(My personal touches...I only add about half of the garlic and onion to this one, just depends how strong you like things. I have tried using other gravy besides Knorr's brand and it definetely wasn't as good, stick with Knorr's. We also like to use a white bean instead of hominy. And lastly, (this is probably not the low cal option but good) I cut the tortillas and fry them to have little tortillas strips on top.)


Cheesecake Factory Santa Fe Salad (from Lindsey Futrell)

(this serves 40 by the way!!)
2 heads iceberg lettuce, chopped
1 bunch red leaf lettuce, washed and broken
2 bunches green onions, sliced halfway up green
3 bunches cilantro, wahsed, stems removed
3 c. grated mexican cheese mix
2 red peppers diced
2 green peppers diced
6 ears fresh corn, boiled and sliced from ear
2 large cans black beans
8 plum tomatoes, chopped
1 small can diced green chilies (or jalapenos)
8 chicken breasts, grilled and diced
6 flour tortillas, lightly fried and cut in small strips for garnish

Dressing:
mis 1 1/2 bottles Brianna's Santa Fe dressing with 1/2 cup southwestern ranch and 1/2 cup guacomole type dressing.
(Pampered Chef has a chipotle rub that makes a delecious ranch that is so good on taco salad and would be really good on this as well).


Only read the following if you can cook without specific measurements
Fruit Salad
Whipped cream (lightly whipped...maybe 1 c?
spoonful of orange juice concentrate
vanilla pudding mix (depending on how much fruit salad you are making you may want the whole thing or you may only want half)
and a little milk...maybe 1/2 c?

Ok, next time I make it I will try to see how much of what I put in, but for now, just try to wing it, that's what I do and it always turns out good! :) This is the best fruit salad I have ever had, I love it! For Thanksgiving we made this and put in apples, bannanas, pomagranit seeds, grapes, mandrin oranges, pinapple, and mini marshmellows. Berries are supper good in this too, just out of season.