Archive for the ‘CHICKEN & TURKEY’ Category
24 Hour Chicken
June 2, 2022 Lee
Leave a comment

24 Hour Chicken

Just a Pinch Recipe Club, Jill Cooks, United States.
This sounds really good, and the sour cream I am going to prepare from a powder, and it is sour cream and onion powder.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 1 day
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Baking Sheet
  • Foil
  • Oven

Ingredients
  

  • 1½ kilo chicken pieces, legs, thighs, (2-3 lb)

For the Marinade

  • ½ cup sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon celery salt
  • ½ teaspoon dry mustard
  • ⅛ teaspoon black pepper

For the Coating

  • ¾ cup corn flake crumbs

Instructions
 

  • I am using chicken quarters that I separated into legs and thighs.
  • Add all the Marinade ingredients to a mixing bowl and stir together.
  • Add the chicken pieces and toss to coat. Cover and place in the fridge overnight.
  • When ready to bake, preheat your oven to 180° C (350° F). Line a baking sheet with foil.
  • Add the crumbs to a plate or tray, and roll chicken pieces to coat and place on the pieces on the baking sheet.
  • Bake for 45 minutes, turning the pieces over halfway through cooking.

Notes

Low cost.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Chicken & Mushroom Soup
April 22, 2022 Lee
Leave a comment

Chicken & Mushroom Soup

Spend with Pennies, Holly, Canada.
This recipe comes from a friend, and it is delicious! I made this on 21 Apr 2022 and tailored it to our liking here.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 tablespoons butter
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 1 stalk celery, diced
  • 250 grams mushrooms, brown or white button, sliced, (8 oz)
  • 2 cloves garlic, minced
  • 1 teaspoon salt, and as needed
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • ¼ teaspoon ground sage
  • ⅛ teaspoon black pepper
  • 6 cups chicken broth, I used OXO cubes
  • 3 chicken breasts, boneless, skinless
  • ¾ cup dry Jasmine rice

Instructions
 

  • In a large pot, melt the butter, when hot, add the onion, celery, carrots, and mushrooms. Stir oftern and cook until the onion softens. (I used Shiitake mushrooms - stems removed, and did not have celery on hand so just skipped that.)
  • Stir in the garlic, salt, parsley, thyme, sage, and pepper. Cook for just a minute or two until the garlic is fragrant.
  • Add the chicken breasts, rice, and broth. Stir together and heat to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally.
  • Then remove the chicken to a cutting board and chop, and set aside. Let to soup continue to simmer.
  • When the rice is tender, about 10-15 minutes after you took the chicken out, return the chicken to the chicken to the pot and simmer for another 5-10 minutes to heat the chicken through. Taste and add salt as desired.
  • Ladle into bowls, serve, and enjoy.

Notes

Low cost per serving.
Variants: 1. Use Shiitake mushrooms with stems removed, and sliced in place of button mushrooms. 2. Use Straw mushrooms sliced in half in place of button mushrooms.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY,SOUPS, STEWS, CHILI
Bonnie’s Almost Campbell’s Chicken Noodle Soup
March 13, 2022 Lee
Leave a comment

Bonnie's Almost Campbell's Chicken Noodle Soup

Just a Pinch Recipe Club, Bonnie, United States.
This is nothing short of best soup I have ever made, hands down. I made this on 12 Mar 2022 and it is delicious, highly recommended. Link to the Shortcut is listed in the Notes section.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Lunch, Main Dish, Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 tablespoons butter
  • 1 onion, diced
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 4 cups chicken breasts, boneless, skinless, cooked and cubed, (I used 4 chicken breasts, perfect)
  • 2½ quarts chicken broth, (10 cups), Shortcut
  • 2 teaspoons chicken broth powder
  • 1 cup spaghetti, broken into 2 inch pieces
  • ¼ teaspoon dried thyme
  • 1 bay leaf
  • ¼ teaspoon dried marjoram
  • ⅛ teaspoon black pepper
  • salt, to taste

Instructions
 

  • Heat the butter in a large saucepan, when hot, add the onion, celery, and carrots. Sauté until the onion is translucent and softened.
  • Add remaining ingredients and let simmer for 20 minutes, stirring occasionally.
  • Add the spaghetti and cook until pasta is done, stirring occasionally. Taste and season with salt as desired.
  • Ladle into bowls, serve and enjoy.

Notes

Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker). This also provides the cooked chicken.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY,PASTA
Slow Cooker Smothered Chicken
February 23, 2022 Lee
Leave a comment

Slow Cooker Smothered Chicken

Just a Pinch Recipe Club, Jamie Beecham, United States.
This recipe was recommended to me and on my making today list, made on 22 Feb 2022 and was well liked by the family, this is a low cost and easy recipe for a great meal. Link to the Shortcut listed in the Notes section.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Slow Cooker (3½+ quart)

Ingredients
  

  • 4 chicken breasts, skinless, boneless
  • 2 cups chicken broth, from powder or homemade
  • ¼ cup dry white wine
  • ¼ cup whipping cream
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Italian seasoning, Shortcut
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 tablespoon corn starch, heaping

Instructions
 

  • Prep the chicken by cutting each breast in half lengthwise, then cut each piece into 3 chunks. Set aside.
  • To your slow cooker, add all ingredients except the chicken and corn starch. Whisk to combine and there is no lumps.
  • Add the chicken, stir everything together, cover, and place on High setting for 3 hours.
  • At 3 hours, leave cooker on High, uncover and remove chicken with a slotted spoon.
  • Sprinkle the corn starch into the pot, whisk to mix in well. Leave the cooker on High and return chicken to the pot and mix in. Leave uncovered and simmer for 20-30 minutes, stir often to slightly thicken sauce.
  • Spoon over hot cooked rice or mashed potatoes, spoon sauce over the chicken and rice as desired, enjoy.

Notes

Low cost per serving.
Shortcut: Italian Seasoning.
This recipe was awarded a Blue Ribbon on the Just A Pinch Recipe Club.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY,Chicken - Slow Cooker
Slow Cooker Mandarin Orange Chicken
January 15, 2022 Lee
2 Comments

Slow Cooker Mandarin Orange Chicken

The Lazy Slow Cooker, Susan, United States.
This recipe is from a friend who specializes in slow cooker dishes. I made this on 16 Jan 2022, and it is absolutely delicious! Highly recommended!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Slow Cooker (3½+ quart)

Ingredients
  

  • 750-1000 grams chicken breasts, boneless, skinless, (1½-2 lb)
  • 1 can mandarin oranges, with juice, (15 oz / 425 g)
  • 1½ cups fresh long beans, or green beans, cut into 1-2 inch pieces
  • 1 cup chicken broth
  • 1 cup orange juice
  • 3 tablespoons light soy sauce
  • 3 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon ground ginger
  • 3 tablespoons corn starch
  • 3 tablespoons cold water
  • sesame seeds, for garnish, as desired

Instructions
 

  • Cut the chicken into bite size pieces and add to your slow cooker.
  • Open the can of mandarin orange and drain the juice into the slow cooker (the oranges will be used later so set them aside), then add the long beans, orange juice, broth, soy sauce, brown sugar, garlic, ginger, and sesame oil to the slow cooker.
  • Stir everything together, cover, and set to Low setting for 3½ hours.
  • At 3½ hours, mix together the corn starch and 3 tablespoons of cold water in a measuring cup, then stir into the cooker. Cover and cook for another 30 minutes to thicken the sauce.
  • Add the mandarin orange slices and gently mix in, allow to heat for a few minutes.
  • Spoon some of the sauce into a gravy boat or two, serve with rice and garnish with sesame seeds as desired, and pour on sauce as desired, enjoy.

Notes

I will say Fair cost per serving as I will be using canned mandarin oranges (Brook brand) first for this (I plan on canning some at a later date). 
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY,Chicken - Slow Cooker
Chicken Alphabet Soup
January 11, 2022 Lee
Leave a comment

Chicken Alphabet Soup

Lee
I put this together based on a beef alphabet soup, and it turned out excellent. I made this on 10 Jan 2022, and did in fact pressure cook the chicken to cook that and make the broth, plus I pressure cooked the beans. Links to the Shortcuts are listed in the Notes section.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 kilo chicken breasts, boneless, skinless, cooked, cubed, (2 lb)
  • 2 quarts chicken broth, (8 cups), Shortcut
  • 1 carrot, peeled and diced
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 2½ teaspoons Italian seasoning, Shortcut
  • 3-4 cans Great Northern Beans, drained, (15 oz / 425 g each), Shortcut
  • 1 can diced tomatoes, undrained, (20 oz / 425 g)
  • 2 cups dry alphabet pasta
  • salt and black pepper, as needed, to taste

Instructions
 

  • For the chicken and the broth, I did cook the chicken in my pressure cooker and that produced the broth as well, I also let it cool to room temp in the broth for juicy chicken.
    For the beans, I also cooked them in the pressure cooker, 500 grams (1 lb) and all went into the soup. Drain the beans but reserve the bean broth.
  • To a large pot, add the carrot, celery, onion, garlic, and Italian seasoning. I used two bunches of Chinese celery which is quite thin compared to western celery.
  • Add the broth, undrained tomatoes, and the drained beans, stir together, if more liquid is needed, add some bean broth or water and bring to a boil then reduce to a simmer and let cook, stirring occasionally, for 30 minutes. While the soup is simmering, cube the chicken.
  • Stir in the dry pasta and cubed, cooked chicken, cook an additional 10-15 minutes or until the pasta is tender. Taste and season with salt and pepper as desired.
  • When the pasta is cooked, the soup consistency is much like a stew. Taste and season with additional salt and pepper as desired.
  • Ladle into bowls, serve, and enjoy.

Notes

Low cost per serving.
Shortcuts: Chicken Broth, Italian Seasoning, Great Northern Beans (Pressure Cooker).
Variants: 1. Use orzo in place of alphabet pasta. 2. Use beans cooked from dry, use 500 g / 1 lb cooked (retain the bean broth) to replace the canned. 3. Use a pressure cooker to cook the chicken which make the broth needed as well.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY,SOUPS, STEWS, CHILI
Bologna, Ham, or Chicken Salad
January 7, 2022 Lee
Leave a comment

Bologna, Ham, or Chicken Salad

Just A Pinch Recipe Club, Beverly Dunlap, United States.
This comes from the Just A Pinch Recipe Club, and is delicious! This recipe assumes you have hard boiled eggs on hand but if not, a link is provided for my favorite way to make them. This recipe requires a meat grinder or food processor, however, I can vouch for using a sharp knife and dicing sliced bologna or sliced ham. Link to the Shortcut is listed in the Notes section.
Print Recipe Pin Recipe
Prep Time 15 minutes
Passive Time 2 hours
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Meat Grinder or Food Processor

Ingredients
  

  • 500 grams bologna, ham, or cooked chicken, (1 lb), see Step 1
  • 4-6 dill pickles
  • 6 hard boiled eggs, peeled, Shortcut
  • 1 medium onion, quartered
  • 1 cup mayo

Instructions
 

  • For the Bologna and Ham, feel free to use bulk unsliced, or sliced. For sliced, you can use a sharp knife and quickly dice this, then finely dice the other ingredients, saving you the cleaning of a grinder or food processor. For grinding or processing, cut the bologna or ham into chunks.
    For the Chicken, cook it your preferred way, boiling, baking, leftovers, rotisserie, you get the idea. For this a grinder or processor would be the best way to go. Cut the chicken in to chunks.

Grinder / Food Processor Method

  • Run the bologna, ham, or chicken, pickles, eggs, and onion through your meat grinder or pulse with an S blade in your food processor until finely chopped.
  • Mix the ground / chopped ingredients together.
  • Add the mayo and mix together. Cover and place in the fridge for at least 2 hours or even overnight.
  • Serve on bread, toast (buttered), or on crackers, enjoy.

Knife Method

  • For sliced bologna or ham place a stack of slices on a cutting board, cut thin slices all the way across, turn the board 90° and slice again, result is finely diced bologna or ham, add to a mixing bowl.
  • Now finely dice the pickles, eggs, and onion, adding each to the same mixing bowl.
  • Mix together.
  • Add the mayo and mix that in. Cover and place in the fridge for at least 2 hours or even overnight. (I used Japanese Kewpie mayo, and already smoothed it out, ready to be covered and placed in the fridge.)
  • After several hours of chilling, I made sandwiches using my fresh baked multigrain bread, toasted and buttered. Delicious!

Notes

I will say Low cost for now as this does make a lot.
Shortcut: Perfect Hard Boiled Chicken Eggs. 
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,BURGERS & SANDWICHES,CHICKEN & TURKEY,PORK
Baked Chicken Salad Pie
September 29, 2021 Lee
Leave a comment

Baked Chicken Salad Pie

The Cookie Rookie - Baked Chicken Salad Pie.
This recipe comes from a social media friend. Very easy to put together, excellent flavor. Mine did not hold the best shape but I think the type of chicken I used was the blame, I used chicken in a pouch, which has a lot of water in it that does not drain, next time I will use fresh cooked and diced chicken. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Pie Dish (9 inch)

Ingredients
  

  • 1 pie crust, unbaked, Shortcut
  • ½ cup red onion, diced
  • ½ cup celery, diced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ½ cup pecans, chopped
  • 3 cups cooked chicken, diced
  • 2 tablespoons lemon juice
  • ½ cup mayo
  • ½ cup sour cream, Shortcut
  • 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
  • 1 can water chestnuts, diced, (6 oz / 170 g)
  • ½ teaspoon Herbs de Province
  • ½ teaspoon black pepper
  • ¼ teaspoon smoked paprika
  • 1½ cups cheese, shredded, divided

Instructions
 

  • Preheat your oven to 190° C (375° F), get out a 9 inch pie dish, add the pie crust to the dish.
  • Heat the oil and butter in a non stick pan, when hot, add the onion and celery, sauté until soft and translucent.
  • To a large mixing bowl, add the sautéed onion and celery and the remaining ingredients but only ¾ cup of the cheese. I am using sharp Cheddar. Mix together.
  • Pour mixture into the prepared pie crust. I had a little excess so I added that to a Pyrex custard cup and baked it along with the pie.
  • Bake for 30 minutes.
  • Sprinkle with remaining ¾ cup of shredded cheese.
  • Bake for another 10-15 minutes or until the crust is golden brown and the center of the pie set. Remove from oven and let rest for 10-15 minutes.
  • Slice, serve with sides of your choice, enjoy.

Notes

Low cost per serving.
Shortcuts: Pie Crust, Sour Cream, Condensed Cream of Chicken Soup.
Variants: 1. For the chicken, feel free to use fresh roasted chicken, pressure cooked chicken, or even drained canned chicken. 
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Creamy Swiss Chicken Bake
September 19, 2021 Lee
1 Comment

Creamy Swiss Chicken Bake

The Cookie Rookie - Creamy Swiss Chicken Bake.
This recipe comes from a social media friend. And it is truly delicious! Only 5 ingredients and quick to put together. Links to the Shortcuts are listed in the Recipe Notes section.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 6 chicken breasts, boneless, skinless
  • 6 slices Swiss cheese
  • 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
  • 1 cup Chardonnay
  • 1 box herbed stuffing mix, (6 oz / 170 g), Shortcut

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan, and grease with butter or non stick spray. Arrange chicken breasts in pan.
  • Place a slice of cheese on each chicken breast.
  • In a small mixing bowl, add the soup and wine, whisk together. Pour mixture over the chicken.
  • Sprinkle with the stuffing mix.
  • Cover and bake for 40 minutes, then remove cover and continue baking for 20 more minutes or until the stuffing is browned and toasted. Test a piece of chicken for doneness, if using a thermometer, target temp is 74° C (165° F). I baked these for 1½ hours as I was using some large chicken breasts.
  • Serve with sides of your choice, and don't forget to spoon the sauce and stuffing over the chicken, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Stuffing Mix.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Smoked Cornish Game Hens
September 15, 2021 Lee
1 Comment

Smoked Cornish Game Hens

thegrillonline.com and the original recipe is here.
My Dad recently purchased a smoker, so I figured a great way to help break it in is to smoke some Cornish game hens. I found a few recipes and settled on tailoring the one here. I made these on 15 Sep 2021, and they are absolutely delicious hens!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Passive Time 2 hours
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Smoker

Ingredients
  

  • 4 Cornish game hens, whole, thawed

For the Brine - this is for 1 container for 2 hens

  • 2 quarts water, (8 cups)
  • ½ cup kosher salt
  • ½ cup brown sugar, packed

For the Rub - this is for 4 hens.

  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon salt, table or kosher works fine
  • 2 tablespoons black pepper
  • 1 tablespoon dried thyme
  • 2 tablespoons smoked paprika

Instructions
 

  • Rinse the thawed hens inside and out, remove giblets if they come with those. Cut off any excess has around the cavity opening. This is 2 of the 4 hens I used, I was checking the size of the mixing bowl to brine them.
  • For the brine, I used a 3 quart mixing bowl that held 2 hens. To the empty container, add the water, salt, and brown sugar listed for the Brine and stir until the salt and sugar are dissolved, add 2 hens to the brine. Repeat with the second bowl and the brine ingredients as listed. Let hens brine for 2 hours.
  • While the hens are brining, add the Rub ingredients to a bowl and mix together. Set aside until the hens are brined.
  • About 20-30 minutes before the time is up for the brining, preheat your smoker to 225° F (110° C), use wood chips of your choice, I used apple wood chips.
  • Remove the hens from the brine and rinse under running water. Pat dry with paper towels place breast side up on a tray. Rub all over with the dry rub mix you prepared, turn hens over and rub the backside, place hens breast side down on a tray.
  • Place the hens in the smoker, breast side down, exactly as they were sitting on the tray.
  • Smoke for 1½ to 2 hours, checking the internal temp of a hen at 1½ hours, target temp is 74° C (165° F), continue smoking for another 30 minutes if the temp is below the target.
  • Carefully remove the hens from the smoker and place in a baking pan, let hens rest for 5-10 minutes.
  • Place a hen, breast side up for presentation, on each serving plate. Serve with sides of your choice, and enjoy.
# Buster Approved,#1 Go-To Recipes,* High Cost $1.51+ per Serving,CHICKEN & TURKEY,GRILLED / BBQ / SMOKER