Category Archives: Poultry

Chicken, Slow Cooker

Chicken Breasts

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6-12 chicken breasts (use as many as you want)
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Place the chicken breasts in the crock pot, Mix water and spices together and pour over the chicken.  Cook on the low setting for 8-10 hours.  Remove chicken breasts, shred or pull the meat from bones, removing skin (it should all fall off easily at this point anyway!).  Place meat in individual freezer bags or containers and freeze until needed for recipes.  Defrost and add to any recipes that call for cooked chicken.
Great for casseroles, quesadillas, pizzas, burritos, pastas, soups, etc. or heat with BBQ sauce for hot barbecue chicken sandwiches.
Tip: Use the juices that are left from cooking the chicken to make broth afterwards.
Chicken, Italian, Sandwiches

Chicken Parm Sandwiches

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1 loaf of Italian or French Bread
3/4 pound fried or oven-baked chicken tenders
1 cup of marinara sauce
1 cup of shredded mozzarella cheese
Dried Italian seasoning
Garlic powder
Butter.
Slice the bread in half. Spread the butter on it. Sprinkle with garlic powder. Toast it slightly in the oven & remove. Heat the marinara up in the microwave for a minute. Place tenders in the bread. Top with the warm marinara, and mozzarella cheese. Place under the broiler until the cheese is melted.
Beef, Chicken, Pork, Sauces

Sharon’s Marinades

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olive oil

balsamic vinegar
liquid smoke

wine 
everglades seasoning
garlic, minced
salt
pepper
Pour a little of each ingredient into a zip-lock bag.  Add meat of your choice, remove air from bag and seal.  Marinate for at least a few hours to overnight in refrigerator.
*For oriental seasoned meat, omit liquid smoke and add Hoisin Sauce ( 2 Tbs), Lime Juice, sliced ginger.
*For Italian seasoned meat, omit liquid smoke and add
Oregano and Basil.  ( if you have dipping seasonings, add that)
*For Mexican seasoned meat, use the liquid smoke, add lime juice, cilantro, cumin powder, chili powder.
Beef, Chicken, Pork

Gravy

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2 tablespoons meat pan drippings, from roasting or frying pork, poultry or beef 
2 tablespoons flour  
3 cups broth, milk or water
salt and pepper, to taste
After cooking meat, remove all fat except for 2 tablespoons.  Whisk in flour, scraping the bottom of the pan for the baked on goodness.  Slowly whisk in the liquid and simmer until thick.  Season to taste.
Variation:
Combine flour and liquid together until no lumps of flour are visible, then pour into the heated oil.  Whisk while simmering until thickened.  Season to taste.
 8  Servings
Soups, Turkey

Turkey Tortilla Soup

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1  pound turkey, cooked, cubed 
1 celery stalk, diced
1/2 cup onions, chopped
1/2 cup carrots, chopped
salt and pepper
4 cups water
1 (15 oz.) can cream of mushroom soup
1 teaspoon poultry seasoning
6 flour tortillas, (8″) cut into 3 inch pieces
1/2 cup frozen petite peas
Boil turkey, celery, onion, carrot, salt and pepper in water.  Add soup and poultry seasoning.  Bring to a boil.  Add tortilla pieces and frozen peas.  Cook for 2 minutes.  Turn off heat; cover and let stand 5 to 10 minutes before serving.  Great make ahead dish to be reheated.
*You may use your choice of cream soups.  Cream of chicken and cream of celery are also excellent choices.
6  Servings