Recipe: Easy Chicken Fricassee

CHICKEN FRICASSEE – (aka Smothered Chicken) 

1 large chicken, cut up
Salt and Pepper to taste
all-purpose flour
1 Tablespoon chopped parsley
1 cup cooking oil
1 Tablespoon chopped green onion
2 large onions, chopped
1 ½ quarts water
Cooked Rice 

Dredge chicken in flour and brown in hot oil.  Remove chicken and brown onions in oil.  

Return chicken to pot and add water and seasonings.  Cover and cook until chicken is tender, stirring to be sure it does not stick.  The gravy should be thick.  Ten minutes before serving, add parsley and green onions.  Serve over hot cooked rice.  Serves 4 to 6.

Y’all Enjoy! 

Recipe: Rosemary – Garlic Turkey Burgers

On a quest to find a healthier alternative, I experimented last night with a new recipe.   This one is really, REALLY good! And, easy. And, quick. And, dork cook proof – which is really the most important thing in my book of cooking reasoning.    And, despite the ‘chick’ food that turkey or chicken implies, my husband loved the burger. Loved it!

Rosemary and Garlic Turkey Burgers

3 or 4 Kaiser Rolls
1 pound ground turkey or ground chicken
1 clove garlic, chopped fine
1 Tablespoon fresh Rosemary, chopped fine
1 cup mayonnaise
olive oil

Mix chopped garlic and rosemary with the mayonnaise. Add 1/2 cup of the mayo mixture to the ground turkey (chicken) and mix well, but careful not to overwork the meat. Note: this is a very sticky meat mixture and will probably work best on a stove top or electric griddle rather than an outdoor grill unless you have a cast iron plate for your grill. Grill meat until all pink is gone. Meanwhile, cut rolls in half and drizzle olive oil on each half. Then, spread a little bit of the mayo mixture on each half. Grill each half face down until toasty, golden brown. Spread a little more mayo mixture on each half, top on side with fresh spinach or lettuce of choice (you’ll want a dark leaf – not iceberg) and place meat on the bun. That’s it!

I served our turkey burgers with a pasta salad. It was light and yummy. Chick food rocks!

Y’all Enjoy!

Bacon Wrapped Chicken Breasts

Spent a wonderful weekend with my parents. We enjoyed beautiful weather, the Frisco Festival in Downtown Rogers, Arkansas. And, drove up to Missouri to see our daughter’s new home. PS – I have a new grand-dog. Stella. STELLA!!!!! Stella is a golden retriever. I’ll post pictures later as I forgot to take my camera. She is cute, but (Man!) I do not envy the puppy training and the sleepless nights.

Any-who….. I wanted to share a really delicious and easy recipe for Bacon Wrapped Chicken Breasts. It looks really fancy and pretty on the plate, but doesn’t require the fancy, intensive work. Perfect!

BACON-WRAPPED CHICKEN

4 bacon strips
2 boneless skinless chicken breast halves
¼ tsp. seasoned salt
2 oz. cream cheese, softened
1 can (4 oz.) chopped green chilies, drained
2 garlic cloves, minced

Cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain; keep warm. Flatten chicken to ¼” thickness. Sprinkle chicken breast with seasoned salt. In a bowl, combine the cream cheese, chilies and garlic. Spread half of the mixture on each chicken breast. Roll up chicken and wrap with two bacon strips; secure with toothpicks.

Place chicken in a greased shallow 4 ½ cup baking dish. Bake, uncovered, at 375 degrees for 45 minutes. Cover and bake 10 -15 minutes longer or until chicken juices run clear. Discard toothpicks before serving. Yield: 2 servings.

Y’all Enjoy!