Recipe Sheet » Main Dishes

Pasta with Sausage and Zucchini

Tue, 10 Jun 2008 12:39:03 +0000

1 lb chicken sausage, Aidell’s — diced

1/2 lb zucchini — thinly sliced

1/2 tsp dried sage

1 c chicken broth, cond, water added — or FF canned

chicken 1 c sun-dried tomatoes — slivered

1 lb penne pasta — or other large pasta

1/4 c parmesan cheese

Cook pasta in a large pot of water according to package directions. While pasta is cooking, saute sausage and zucchini in a skillet until sausage is browned and zucchini is soft. Add sage to skillet and the chicken broth and dried tomatoes; add salt and pepper to taste. Cook a minute or two to soften tomatoes.

Drain pasta; toss in the pan with zucchini and sausage mixture, sprinkle with parmesan and serve immediately.

Spicy Southern Barbecued Chicken

admin — Mon, 03 Sep 2007 03:28:02 +0000

5 Tbsps tomato paste (3 ozs)
1 tsp ketchup
2 tsps honey
1 tsp molasses
1 tsp Worcestershire sauce
4 tsps vinegar, white
3/4 tsp cayenne pepper
1/8 tsp black pepper
1/4 tsp onion powder
2 cloves garlic, minced
1/8 tsp ginger, grated
1 1/2 lbs chicken, skinless (breasts, drumsticks)

1. Combine all ingredients except chicken in a saucepan.
2. Simmer for 15 minutes.
3. Wash chicken and pat dry.
4. Place chicken on a large platter.
5. Brush chicken with 1/2 of sauce mixture.
6. Cover with plastic wrap and marinate in refrigerator for 1 hour.
7. Place chicken on a baking sheet lined with aluminum foil and broil for 10
minutes on each side to seal in juices.
8. Turn oven down to 350° F, and add the remaining sauce to the chicken.
9. Cover the chicken with aluminum foil and continue baking for 30 minutes.

Chicken Gumbo

admin — Mon, 03 Sep 2007 03:19:37 +0000

1 tsp vegetable oil
1/4 cup flour
3 cups low-sodium chicken broth
1 1/2 lbs chicken breast, skinless and
boneless, cut into 1-inch strips
1 cup white potatoes (1/2 lb), cubed
1 cup onions, chopped
1 cup carrots (1/2 lb), coarsely chopped
1/4 cup celery, chopped
1/2 medium carrot, grated
4 cloves garlic, finely minced
2 stalks scallion, chopped
1 whole bay leaf
1/2 tsp thyme
1/2 tsp black pepper, ground
2 tsps hot (or jalapeño) pepper
1 cup okra (1/2 lb), sliced into 1/2-inch pieces

1. Add oil to a large pot.
2. Heat pot over medium flame.
3. Stir in flour.
4. Cook, stirring constantly, until
flour begins to turn golden brown.
5. Slowly stir in all the broth using a wire whisk and cook for 2
minutes. The mixture should not be lumpy.
6. Add all ingredients except okra.
Bring to a boil, then reduce heat and let
simmer for 20 to 30 minutes.
7. Add okra and let cook for 15 to 20 more minutes.
8. Remove bay leaf.
9. Serve hot in a bowl or over rice.

Curried Chicken

admin — Sun, 02 Sep 2007 06:04:59 +0000

1 1/2 tsps curry powder
1 tsp thyme, crushed
1 stalk scallion, chopped
1 Tbsp hot pepper, chopped
1 tsp black pepper, ground
8 cloves garlic, crushed
1 Tbsp ginger, grated
3/4 tsp salt
8 pieces chicken, skinless (breast, drumstick)
1 Tbsp olive oil
1 cup water
1 medium white potato, diced
1 large onion, chopped

1. Mix together curry powder, thyme, scallion, hot pepper, cayenne pepper,
black pepper, garlic, ginger, onion, and salt.
2. Sprinkle seasoning mixture on chicken.
3. Marinate for at least 2 hours in the refrigerator.
4. Heat oil in skillet over medium flame.
5. Add chicken and sauté.
6. Add water and allow chicken to cook over medium flame for 30 minutes.
7. Add diced potatoes and cook for an additional 30 minutes.
8. Add onions and cook 15 minutes more or until meat is tender.

Jamaican Jerk Chicken

admin — Sun, 02 Sep 2007 05:59:39 +0000

1/2 tsp cinnamon, ground
1 1/2 tsps allspice, ground
1 1/2 tsps black pepper, ground
1 Tbsp hot pepper, chopped
1 tsp hot pepper, crushed, dried
2 tsps oregano, crushed
2 tsps thyme, crushed
1/2 tsp salt
6 cloves garlic, finely chopped
1 cup onion, puréed or finely chopped
1/4 cup vinegar
3 Tbsps brown sugar
8 pieces chicken, skinless (4 breasts, 4 drumsticks)

1. Preheat oven to 350° F.
2. Combine all ingredients except chicken in large bowl. Rub seasoning over chicken.
3. Marinate in the refrigerator for 6 or more hours.
4. Evenly space chicken on nonstick or lightly greased baking pan.
5. Cover with aluminum foil and bake 40 minutes.

Remove foil and continue baking for an additional 30 to 40 minutes
or until the meat can be easily pulled away from the bone with a fork.
The drumsticks may require less cooking time than the breasts.

Baked Pork Chops

admin — Sun, 02 Sep 2007 05:48:33 +0000

6 lean center-cut pork chops, 1/2-inch thick
1 medium onion, thinly sliced
1/2 cup green pepper
1/2 cup red pepper
1/8 tsp black pepper
1/4 tsp salt

1. Preheat oven to 375° F.
2. Trim fat from pork chops. Place chops in a 13 by 9-inch baking pan.
3. Spread onion and peppers on top of chops. Sprinkle with pepper and salt. Refrigerate for 1 hour.
4. Cover pan and bake 30 minutes. Uncover, turn chops, and continue
baking for an additional 15 minutes or until no pink remains. Garnish with fresh parsley.

Arroz Con Pollo

admin — Sat, 01 Sep 2007 06:19:22 +0000

6 chicken pieces (legs and breasts), skinned
2 teaspoons vegetable oil
4 cups water
2 tomatoes, chopped
1/2 cup green pepper, chopped
1/4 cup red pepper, chopped
1/4 cup celery, diced
1 medium carrot, grated
1/4 cup corn, frozen
1/2 cup onion, chopped
1/4 cup fresh cilantro, chopped
2 cloves garlic, chopped fine
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups rice
1/2 cup frozen peas
2 ounces Spanish olives
1/4 cup raisins

1. In a large pot, brown chicken pieces in oil.
2. Add water, tomatoes, green and red peppers, celery, carrots, corn, nion, cilantro, garlic, salt, and pepper. Cover and cook over edium heat for 20 to 30 inutes or until chicken is one.
3. Remove chicken from the ot and place in the efrigerator. Add rice, peas, nd olives to the pot. Cover pot and cook over low heat or about 20 minutes until ice is cooked.
4. Add chicken and raisins and ook for another 8 minutes.