Archive for the ‘Poultry’ Category

Chicken Gravy



  1. Melt butter in a saucepan on medium high heat.
  2. Add the flour until it becomes a paste and slightly turns brown.
  3. Slowly incorporate the chicken broth with a whisk.
  4. Whisk constantly until it thickens.

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  • 4-5 lb. whole chicken
  • 1 tsp. paprika
  • ½ tsp. dried thyme
  • ½ tsp. dried basil
  • ½ tsp. garlic powder (or 1 tsp. minced fresh garlic)
  • ½ tsp. onion powder
  • ½ tsp. ground black pepper
  • 1 tsp. salt
  • ¼ tsp. cayenne pepper (or to taste)
  • 1 TB. olive oil, optional
  1. Remove all the giblets from the chicken and skin it, if desired (if leaving the skin on, pat it dry). Either way do remove as much fat as possible. Place in a large (5-6 quart) slow cooker, breast side up.
  2. Mix all the seasonings and then sprinkle all over the chicken (optionally, you can mix the spices with a tablespoon of olive oil and use a pastry brush to spread it all over the bird).
  3. Cover and cook on HIGH for 3-1/2 to 4 hours (or on LOW for 7 to 8 hours), until juices run clear. Cut into pieces for immediate serving. Use any extra meat for another meal.

** I didn’t add any olive oil and I used fresh thyme. I cooked it for about 2 hours on high and then switched to love and cooked it another 4 hours probably. Perfect!

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In a medium bowl, mix together

            1 egg white, lightly beaten

            1 ½ Tablespoons cornstarch

            ½ teaspoon salt


Cut 3 chicken breasts in to ¾ inch cubes.


Toss in egg white mixture. Let stand for 20-30 minutes.


Grate 2 Tablespoons of fresh ginger.


In bowl mix:

            3 Tablespoons sugar

            ½ teaspoon salt

            2 Tablespoons ketchup

            4 teaspoons vinegar

            4 teaspoons chicken broth

            2 teaspoons soy sauce

In a cup mix:

            2 teaspoons cornstarch

            2 teaspoons water


Veggies—steam in microwave until partially cooked

            2-3 Carrots, cut into thin sticks


            green beans


Heat 4 Tablespoons of oil in pan, add chicken, cook lightly and remove from pan.


Add ginger to remaining oil. Stir until slightly brown, about 30 seconds. Add soy sauce mixture. Add cornstarch mixture and stir slowly until it thickens. Add chicken and veggies. Serve over rice.

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Crepes for dinner in our family tend to be an overly sweet affair: peanut butter, syrup (not maple, since we’re Canadians we prefer golden syrup), jam, yogurt, chocolate spread… They quickly become a bit excessive, in my opinion. Not for my boys, evidently, as they’ve been known to ask for desert after such a meal. :-p

Our European friends have had us over on occasion for crepes. The Swiss, with their mini-crepe-making machine that sits table-top, cranking out 4inch wide crepes as fast as people can eat them, have impressed us with their savory crepe fillings. Yum!

While the boys stayed loyal to the sweets yesterday for dinner, Josh and I heartily enjoyed this mushroom-chicken filling. It has definitely scored “top-5” status at our house!

savory crepes 006

ok, this is not the most appealing photo, but you get the general idea.


Here’s the Recipe:

Olivia’s Mushroom-Chicken Sauce (Swiss)

300g chicken or veal, cubed

2 Tbsp butter

1 onion, chopped

In large fry pan melt butter and sauté onion and meat until just cooked.

remove from pan.

100ml white wine – add to hot (empty) fry pan and allow to reduce a bit, this allows the alcohol to burn off and removes that wine-y taste.

100-200ml water

1 Tbsp ‘Braten sauce’ (Olivia left me hers – pictured below – which i can only assume is an instant brown gravy mix)

savory crepes bratensauce 001

Mix water and gravy-mix together and add to reduced wine. Let cook until thickened.

Add to thickened sauce:

1 tin of sliced mushrooms, not the liquid. (i used half a tin, which was plenty!)

150-200ml cream (or Hopla)

Add seasoning to meat according to taste (i added a bit of paprika, basil, salt and pepper), mix.

Add to sauce.



Easy peasy.

We’ve also learned to enjoy crepes with the new Carrefour brand pesto sauce and cream cheese spread. Super easy and no cooking required.

savory crepes 012

These sauces are also great on soft tortillas. The mushroom-chicken sauce could also be served over rice or noodles.


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5-6 chopped garlic cloves

1 inch piece chopped ginger

2 oz almonds or cashews (1/2 cup)

5 Tbsp olive oil

2 bay leaves

8 cardamom pods

4 cloves

1 inch cinnamon stick

1 onion finely chopped

1 Tbsp ground cumin

1Tbsp ground coriander

1/4 tsp cayenne pepper

1 Tbsp tomato paste

4-6 boneless chicken breasts, cut into chunks

salt to taste

1/4c cream

1/2 Tbsp garam masala

3/4 c water


Put the garlic, ginger, almonds, and 6 Tbsp water into a blender and blend into a smooth paste.  Blend for several minutes.  You can think it’s smooth but if you don’t blend it enough the sauce texture will be grainy.  Put the oil in a pan and heat over medium high.  When the oil is very hot put in the bay leaves, cardamom pods, cloves, and cinnamon stick and stir for 10 seconds or so.  Add the onion and cook, stirring until brown.

Reduce the heat to medium and add the paste from the blender, along with the cumin, coriander, and cayenne.  Stir for 304 minutes, then add the tomato puree and stir for a minute longer.

Add the chicken pieces, salt, cream, garam masala, and water.  Bring to a simmer, then cover the pan , turn the heat to low, and simmer gently for 25 minutes or until the chicken is done. Serve over rice.

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Cut 4 chicken breast halves into 1″ pieces. In a bowl, combine the following:
2 tsp curry powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp chili powder
Sprinkle the spice mixture over the chicken, tossing to coat evenly. Cover and chill for 1-2 hours. (Or 10 minutes if you’re like me.)

1 large onion, diced
5 cloves garlic, minced
2 jalapeno peppers, seeded and chopped

In a large wok or skillet, heat 1 Tbsp olive oil and stir-fry the onion, garlic and peppers over medium heat for 2 minutes. Remove from wok.

Add half of the chicken to the work and cook and stir for 3-4 minutes or until cooked through. Remove chicken and repeat with remaining chicken. (Add additional oil if necessary.)

Combine 1 14 oz can light coconut milk and 1 tbsp cornstarch. Carefully add to the wok, cook and stir until bubbly. Add onion mixture and chicken.

Stir in 3 tbsp fresh basil, finely chopped, and 1 tsp grated fresh ginger.

Heat for 1-2 minutes. Serve over rice.

Rhonda’s changes: I used less chicken and then added 4ish cups of a raw stir-fry mix (broccoli, pea pods, carrots and cabbage) and fried that a bit before I added the onions, etc. Also, I didn’t have any jalapenos, so I used 3-5 good shakes of jalapeno Tabasco sauce. I’m pretty sure I used more like a tbsp of ginger, too…why bother with just a teaspoon??

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This is a wonderful, all in one pan meal!

4-6 chicken pieces (I used leg and thigh pieces)
1/3 Cup flour
1/2 teaspoon salt
1/2 teaspoon paprika
dash pepper
2 Tablespoons butter or oil
4-6 med potatoes sliced
1 medium union
1 envelope cream of chicken soup or 1 envelope gravy mix
1 Cup fromage blanc (optional)

Combine flour, salt, paprika and pepper. Dredge chicken and brown in hot skillet with butter. In another pan make envelope mix. Add the potatoes and onion to chicken. Pour soup or gravy over all. Cover and simmer for 45 minutes.

The recipe gives this option, but I didn’t try it:
Before serving, spoon sour cream (frommage blanc) over hot chicken and potatoes and heat through.

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