Chicken and Poultry – Page 10 of 11

Nancy’s Garlic Parmesan Crusted Chicken with Fingerling Potatoes

This is just the simplest, best-tasting chicken. A former Pan Am stewardess gave me the recipe – you know it’s got to be good!

Recipes in this Post

I love it when I suddenly have something I didn’t know I had. A few days ago, when Spane and I went to one of the wonderful Armenian stores, the check out lady gave us a loaf of Stone bread. I put it up on top of the refrigerator, and forgot it was up there. We don’t eat a lot of bread, so that’s not a surprise. I should have put it in the freezer, but… When I checked it two days later, it had really turned into its namesake, stone.

What to do with bread that has turned to stone that you know has really good flavor? Why turn it into stuffing mix! The stuffing mix that comes in the box has bread that I swear is dryer and harder.

I only had one problem. It was a big loaf of bread, not sliced, and too hard to cut with a knife. I tried whacking it with a skillet, but that didn’t work too well either. I thought to myself, what is the heaviest thing in the house? Me! So, I put my bread in several plastic bags (hey, finally, a good use for plastic bags), put some flat shoes on, and stepped all over the bread. Let me tell you, the sound was great, and the bread crumbled just the way I wanted it to.

I also had some ground turkey in the freezer, and cranberry sauce in the pantry. That sounded to me like a great head start on Thanksgiving!

Chicken and Rice Paprika Inspired By Hieronymus Bosch

This chicken and rice paprika is very easy to make and is comforting. You can spice it up if you wish, and it comes together in under an hour.

Chicken Cordon Bleu Poached in Beer AKA Gussied Up Beer Can Chicken

Chicken Cordon Bleu is one of my favorite dishes. Usually, it is flattened chicken breast rolled around ham with cheese, breaded, and fried. An American dish, it has its roots in the Schnitzel from Switzerland and Chicken Kiev from Russia. Cordon Bleu means Blue Ribbon, not to be confused with the famous cooking school of the same name.

Beer Can Chicken has a wonderful flavor but does not lend itself to small pieces of chicken.

I try to not deep fry things too often, and I don’t like breading that much. I had chicken tenders, black forest ham, Swiss cheese, and a can of beer. I thought I could combine them and make Gussied Up Beer Can Chicken. Perfect!

My small 4-quart Nesco Roaster oven was the best appliance to use for this, just simply fill the well with some of the beer, and let it cook. Beer Can Chicken all gussied up. The 4-quart is no longer available, but the 6-quart will be just fine.

This is a really simple dish to make. If you don’t have a Nesco, then you can use a baking dish, a cake rack, some foil, and your oven. It might not turn out quite the same, but it will still be good.

This recipe calls for Lavender mustard – if you can get it, wonderful, if not, use Dijon.