Charlotte’s Kitchen

Archive for the ‘Poultry’ Category

Ingredients:

2        pounds lean ground turkey

1        cup fine Italian-style bread crumbs

1/2    cup ketchup

1        cup grated mozzarella

1        cup finely chopped onion

2        cloves garlic, minced

1/2    cup chopped fresh parsley

2        teaspoons Watkins Basil

1/2    teaspoon Watkins Thyme

1        teaspoon salt

1/2    teaspoon Watkins Pepper

2        eggs, lightly beaten

2        cups pasta sauce

Directions:

Heat the oven to 350 degrees.  Oil a large jelly roll pan or a roasting pan and set it aside.

Combine all the ingredients except the pasta sauce in a large mixing bowl.  Using your hands, toss the ingredients lightly to evenly distribute them, then knead the mixture well.

Transfer the mixture to your baking pan, shaping it into a loaf about 12 inches long and 5 inches wide.  Bake it for 40 minutes, then remove it from the oven and spread a cup of pasta sauce over the top.  Keep baking the meat loaf until it is cooked through, about 35 minutes more.  Allow the loaf to sit in the pan for 15 minutes before slicing it.  Serve it with more pasta sauce, if desired.  Makes 8 or more servings.

Ingredients:
1/4     cup margarine, softened
1         tablespoon Watkins Chives or Watkins Parsley
1/8     teaspoon Watkins Garlic Powder
6         small chicken breasts
1 1/2  cup crushed Corn Flakes
1/4     cup milk
Mozarello or Swiss Cheese
Directions:
Heat oven to 425 degrees. Mix margarine chives and garlic powder. Cover and freeze until firm, about 30 minutes. Remove bones and skin from chicken breasts. Flatten chicken breast with wood mallet ( can also use a heavy pan to flatten breasts). Divide margarine and spread on chicken. Add some cheese. Roll up and dip in milk and then crushed cornflakes and place in a greased pan or baking dish. Bake uncovered in 425 degree oven for 35 minutes.

We had this for supper last night and it makes enough for another night. I served this with rice and green beans. The leftover rice was mixed into the remaining chicken. Will try making this dish with the rice and chicken together to make it a one dish recipe except for the vegetable.

Ingredients:
4 boneless and skinless chicken breasts

1 teaspoon Watkins Ginger

1 teaspoon Watkins Paprika

1 teaspoon onion powder

1 teaspoon garlic salt

3 tablespoon cider vinegar

1 cup ketchup

1/8 cup soy sauce – can use up to 1/4 cup

1 can crushed pineapple in syrup (20 ounce can)

1/4 cup brown sugar

Directions:

Arrange chicken pieces in a single layer in a 9 x 13 inch baking dish. In a small bowl mix together the ginger, paprika, onion powder and garlic salt. Add the vinegar and mix well.

Brush 1/2 of above mixture over the chicken pieces and bake in the oven for 15 minutes.

Turn the chicken pieces, baste with the remaining 1/2 of the vinegar mixture and bake for 15 minutes longer.

Meanwhile, in a medium bowl combine the ketchup, soy sauce, pineapple and brown sugar. When chicken baking time us up, spoon the pineapple/soy sauce mixture over the chicken. Bake for another 30 minutes. Serve while hot.

Another delicious chicken dish.

Ingredients: 

• 1         tablespoon plus 1 teaspoon margarine
• 2         tablespoons plus 2 teaspoons all-purpose flour
• 1/2      teaspoon Watkins Powdered Mustard
• 1/4      teaspoon Watkins Rubbed Sage
• 1 1/2   cups skim milk
• 1         tablespoon Watkins Chicken Soup and Gravy Base
•           dash white pepper, or to taste
• 4         ounces cheddar cheese, shredded
• 8         ounces skined and boned cooked chicken diced
• 1         cup each sliced carrots, stemmed sliced mushrooms, and sliced green beans (tender-crisp)
• 4         ready-to-bake refrigerated buttermilk flaky biscuits (1 ounce each)*

Directions:

1. Preheat oven to 400 degrees.
2. In a 3-quart saucepan heat margarine over medium heat until bubbly and hot;
3. Add flour, mustard, and sage and stir quickly to combine thoroughly.
4. Stirring constantly, gradually add milk; continue to stir and cook, until smooth.
5. Add chicken soup and gravy base with pepper and mix well.
6. Reduce heat to low and cook, stirring occasionally, until mixture is thick, 5 to 10 mniutes;
7. Add cheese and cook, stirring, until melted.
8. Add chicken and vegetables and continue cooking until chicken and vegetables are heated through, about 3 to 5 minutes .
9. Spray 1 1/2-quart casserole with nonstick cooking spray and pour chicken mixture into casserole.
10. Carefully separate each biscuit into 2 layers of dough, make eight circles;
11. arrange biscuits over chicken mixture in an even layer, overlapping circles slightly.
12. Bake until biscuits are goldedn, 7 to 10 minutes.

Enjoy!

*Keep biscuits refrigerated until ready to use.  Separate dough into layers as soon as biscuits are removed from refrigreator; they will be difficult to work with if allowed to come to room temperature.

Here’s another of our favorite chicken recipes.

Ingredients:

• 6         small chicken breast halves (about 3 pounds), skinned and boned
• 2         tablespoons reduced-calorie margarine
• 1/2      cup dry white wine
• 1         tablespoon lemon juice
• 1/8      teaspoon Watkins dill weed
• 1/2      lemon, thinly sliced
• 2         tablespoons sliced green onions (with tops)

Directions:

1. Remove excess fat from chicken.
2. Cook chicken in margarine in 10-inch nonstick skillet over medium heat, turning once, until light brown, about 10 minutes.
3. Mix wine, lemon juice, salt and dill weed; pour over chicken.
4. Place  lemon slices on chicken.
5. Heat to boiling, reduce heat.
6. Cover and simmer until chicken is done, 10 to 15 minutes.
7. Remove chicken; keep warm.
8. Heat wine mixture to boiling; cook until reduced by half, abut 3 minutes.
9. Pour over chicken; sprinkle with onions.

Enjoy!

With a forecast high of 32 degrees today, we won’t be barbecuing outside so here’s a nice oven barbecued chicken

Ingredients:

• 1 1/2 cups tomato juice
• 3/4 cups distilled white vinegar
• 1 tablespoon plus 1 1/2 teaspoons Watkins Meat Magic
• 1 tablespoon firmly packed dark brown sugar
• 1 Watkins Bay Leaf
• 1/2 teaspoon salt
• 1/4 teaspoon Watkins Cayenne Pepper
• 1/4 teaspoon Watkins Powdered Mustard
• Dash pepper
• 3 pounds chicken parts, skinned
• 1 cup thinly sliced onions

Directions:

1. Preheat oven to 350 degrees.
2. In 1-quart saucepan combine all ingredients except chicken and onions;
3. Cook over medium heat, stirring frequently, until flavors are blended, 5 to 10 minutes.
4. In 13 x 9 x 2-inch baking dish arrange chicken parts in an even layer;
5. top with onion slices, then tomato juice mixture.
6. Bake, basting chicken frequently, until chicken is cooked through 50 minutes to 1 hour.
7. Remove and discard bay leaf before serving.

Makes 4 servings.

Enjoy!