Okay - here are a couple recipes from my cookbook that I published:
EASY CHILE VERDE
3 lbs. pork, chicken or beef
1-28 oz. can whole green chilies
1 small diced onion
1-14 oz. can diced tomato
2 T. chili powder
1 t. garlic salt
Combine all ingredients in a crockpot. Cook 8 hours on low. Use for tacos (low-carb tortillas) or just add shredded cheese, lettuce, tomatoes, sour cream and salsa for a taco salad.
BUFFALO WINGS
2-1/2 lbs. chicken wings
3 T. vegetable oil
3 T. melted unsalted butter
1 T. hot sauce
Remove wing tip and discard. Season chicken with salt and pepper . Mix remaining ingredients. Coat wings. Fry chicken 10-12 minutes in hot oil, turning occasionally, until the skin is crisp and golden. Remove and drain on paper towels. Combine melted butter and pepper sauce in a bowl. Pour over wing then bake at 400 for 20 minutes.
CREAMY ALFREDO CHICKEN AND BROCCOLI
2 T. butter
1 crushed garlic cloves
2 T. dry vermouth or dry white wine
2 c. heavy cream
Parmesan cheese
1 bunch cooked, chopped broccoli
2 boneless, skinless chicken breasts
Sauté garlic in butter. Add vermouth or wine and reduce slightly. Stir in cream. Simmer. As mixture begins to thicken, add shredded Parmesan cheese stirring constantly until mixture thickens. Add broccoli. Remove from heat and let stand a few minutes. Serve over chicken breast. Variation: add mushrooms to the sauce when adding the broccoli or substitute small shrimp or scallops for the chicken.
I didn't realize how many chicken recipes I had in there until I pulled these.
This is pretty basic -- but really good. We marinate our chicken breasts in Zesty Italian dressing (more garlic than regular Italian) overnight. Then grill! I do 6# at a time -- they're usually gone w/in a couple of days -- great to have on hand for salads or as an entree. I've also done venison this way (it's about the only way I REALLY like venison steak). And it seems like I've heard of people doing pork chops this way too.
Enjoy!
Sooner
ps Thanks, Phyliss, for keeping us going w/these threads. They are great!
4 tblspns melted butter
6 chicken breast halves
1/2 cup celery, chopped
1/2 green pepper, chopped
1 can sliced mushrooms, undrained
1 cup sour cream
1 tsp salt
1/2 cup onion, chopped
1/4 tsp pepper
Saute chicken in butter until lightly browned. Arrange chicken in a lightly greased casserole dish. Set aside. Saute onion, celery, and green pepper in chicken drippings until tender. Remove from heat and let cool slightly. Combine the vegetables, mushrooms, sour cream, salt and pepper. Spoon mixture over chicken. cover and bake at 350 for 45 to 55 minutes, until chicken is cooked through. Makes 6 servings at 4.5 grams carb each serving.
Chicken Dijon Quiche
1 cup sliced fresh mushrooms
1/4 cup chopped yellow onion
1 large garlic clove, minced
2 Tablespoons butter
4 oz cubed, cooked chicken breast
1 teaspoon Italian seasoning
1/4 cup white wine
1 oz Parmesan cheese, grated
2 oz Gruyere, Swiss, or Monterrey jack cheese
1 cup whipping cream
3 eggs
1 tablespoon dijon mustard
Grease a 9" pie pan or an 8X8" square pan. Saute mushrooms and onion in butter until almost tender, add garlic and continue to saute a bit more. Stir in chicken, seasnoning, and wine. Continue cooking over medium heat until liquid evaporates, stirring occasionally. Spread slightly cooled chicken mixture over bottom of pan, and sprinkle wtih the cheeses. Beat together cream, eggs, and mustar, and pour over the chicken and cheese. Bake 20 - 28 minutes until puffed and until knife inserted comes out clean. 16 carbs for entire Quiche.
1 cup cooked chicken
1/4 cup chopped celery
1/4 cup mayo
1/4 cup sour cream
1 chopped hard boiled egg
Mix all ingredients together and chill.
Chicken Stroganoff
2 boneless, skinless chicken breast cut into bite-size pieces
1 tablespoon of oil
2 cups sliced mushrooms
1 cup chicken broth
5 Tbsp sour cream
1 tsp red wine vinegar
1 tsp dijon-style mustard
1/4 tsp black pepper
In skillet, heat oil and add chicken and mushrooms. Cook over medium heat until the chicken is done and all the liquid has evaporated. Add broth and bring to a boil. Remove from heat and stir in the sour cream, mustard, vinegar, and pepper. Makes 4 servings.
1/3 cup olive oil
3 Tablespoons white vinegar
1-1/2 Tablespoons fresh lime juice
2 pkgs sweetener
1/4 cup green onions
2 cloves garlic, minced
1 Scothch Bonnet pepper, seeded, minced
1 teaspoon dried thyme
3/4 teaspoon ground allspice
1/2 teaspoon cinnamon and salt
3/4 teaspoon cayenne pepper
3 lbs skinlesss boneless chicken breasts, cubed
Combine all ingredients except chicken and mix will. Marinade cubed chicken in the mixture for at least 4 hours. Thread on skewers and grill, turning occasionally. Serves 20 with 1 carb per serving.
Chicken Tore (an old recipe from my mother)
3 pounds cut up chicken shaken in a bag with
1/4 cup flour (I use just 1/8)
2 teaspoons dry mustard
1 teaspoon paprika
1 1/2 teaspoons salt
Melted margarine or butter.
1. Heat oven to 350 and melt about 3 tablespoons margarine or butter in pan.
2. Place coated chicken in pan, skinside down, turning once to coat with marg.
3. Put a few more bits of marg or butter on top.
4. Bake 45 to 50 minutes, turning once during this time.
5. Turn oven to 450 and bake another 10 minutes. (this really browns it)
Carb count 24 with 1/4 cup flour, 12 with 1/8 cup (2 Tablespoons) - SO 3 carbs per serving if you serve 4. This is excellent cold, by the way.
You need:
olive or vegetable oil
chicken breast(s)
butter -- about 2 teaspoons for each breast, more if you like or if you have a big pan
fresh lemon(s) -- about 1/4 t grated rind and 1 tablespoon juice for each breast
capers -- 1/2 to 1 teaspoon for each breast
fresh parsley
salt and pepper
Pound boneless, skinless chicken breasts between pieces of wax paper to flatten -- the idea is to make the breasts closer to a uniform thickness so they will cook quickly and evenly.
Saute breasts in sufficient olive or vegetable oil until cooked through and browned on the outside -- approximately 3 to 4 minutes a side. Remove chicken from pan and pour out or blot with a paper towel any remaining cooking oil.
With the pan still off the heat, melt the butter in the warm pan. Scrape up any browned chicken bits. Add lemon rind and juice, capers, and parsley. Heat gently over very low heat. Do not allow to boil or your sauce will evaporate! Add chicken breasts and turn to coat in sauce.
Serve right away.
This is traditionally made with white wine and lemon juice but I find the addition of the wine makes the sauce too acidic for me. I like the lemony flavour of this recipe.
[This message has been edited by liatris (edited 09-12-2000).]
[This message has been edited by liatris (edited 09-12-2000).]
