Almond-Crusted Chicken

serves 8

whole chicken, cut up
2 tbsp dried onions
1/2 tsp garlic powder
1/4 cup almonds
1/2 tsp salt
1/2 tsp pepper
1/3 cup butter

Heat oven to 375°F. Melt butter. Grind dried onions, garlic powder, almonds, salt, and pepper in food processor until powdery. Dip chicken pieces in butter and coat with almond mixture. Place in a pan and sprinkle excess butter and coating over chicken. Cover loosely and bake for one hour or until done (internal temperature of chicken should be 165°F).

Chicken Chasseur

serves 4

1 tbsp olive oil
4 chicken breasts (approximately 2 lbs)
1 tsp salt
1/2 tsp black pepper
1 tbsp butter
1 onion, chopped
6 oz mushrooms, sliced
2 cloves garlic, minced
1 1/2 tsp flour
6 tbsp dry vermouth or dry white wine
2/3 cup chicken broth
1 cup diced or crushed tomatoes, drained
1/4 tsp dried thyme
2 tbsp chopped fresh parsley

In a large, deep frying pan, heat the oil over medium high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.

Add the butter to the pan and reduce the heat to medium low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Raise the heat to medium high. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.

Add the flour and cook, stirring, for 30 seconds. Stir in the vermouth and bring back to a simmer. Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt. Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes. Stir in the parsley and the remaining 1/4 teaspoon pepper.

--------------------------------

I made this the other day (from a package! shh!) and it was good. I have no idea if this recipe tastes at all like what I made, but it does look yummy. I tend to cook everything in the crock pot, especially since I have a bad habit of drying chicken out on the stove. Someday I'll try this for realz though.

Cranberry Pork Chops

serves 4

4 pork chops
3 carrots, sliced into 1-inch pieces
1 can cranberries
1 cup chicken or beef broth
1/2 cup red wine
1 tbsp balsamic vinegar, flavored or plain
1/2 cup dried cranberries
2 onions, sliced (or 8 oz pearl onions)
8 oz mushrooms, sliced
bouquet garni


Brown pork chops in a skillet over medium heat. Place carrots in crock pot. Top with pork and all remaining ingredients except mushrooms. Cook for 4-6 hours on low. Add mushrooms and continue cooking on high for 1 hour. Remove lid to reduce liquid or drain and make gravy.

--------------------------------

Still working on this one...the pork was a little tough last time I did this, probably because I forgot to brown it before cooking it. This is a conglomeration of several recipes, so I'll be tweaking as I return to it. This recipe is great with chicken and beef as well.

Super Chicken Divan

aka One Amazing Cholesterol Trip

1 lb chicken, cubed
2 cups broccoli
2 tbsp butter
1 cup onion, chopped
2 cans cream of mushroom soup
1/2 cup heavy whipping cream
1/2 cup mayonnaise
1/4 cup white wine
1 tsp lemon juice
1 tsp curry powder
1/2 cup shredded cheese
1 cup bread crumbs
1 tsp ground nutmeg

Cook chicken in butter and olive oil. Cut broccoli into 1/2 inch spears. In 2-quart saucepan, heat 1 inch salted water to boiling. Add broccoli. Boil uncovered 5 minutes; drain and keep warm.

In the same saucepan, melt butter over medium heat. Saute onions until soft. Add remaining ingredients, stirring constantly, until smooth and bubbly. Add chicken pieces. Serve over rice or noodles.

--------------------------------

Sort of based on two Betty Crocker recipes, one for Turkey Divan, one for Chicken Divan. I couldn't decide which one I had more ingredients for, so I just combined them. I got an all-star approval!

Cranberry Meatballs

makes 3-4 dozen

Meatballs:
1 1/2 pounds lean ground beef
1/2 pound ground pork
1/2 cup fine dry bread crumbs
2 large eggs
1 tbsp hot sauce
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1 medium onion, finely chopped
1 clove garlic, finely minced
1/2 red or green bell pepper, finely chopped

Sauce:
1 can (approx. 15 ounces) whole berry cranberry sauce
1/2 tbsp hot sauce
1 tablespoon prepared mustard
2 tablespoons brown sugar

Line 2 large baking dishes with nonstick foil or regular foil sprayed with nonstick cooking spray. Heat oven to 325°.

Combine meatball ingredients, blending well. Form mixture into 1-inch meatballs and arrange in a single layer in the two prepared baking dishes. Bake for 45 to 50 minutes. Drain well on paper towels. Put the meatballs in a slow cooker or large saucepan. Combine the sauce ingredients and pour over the meatballs, stirring gently. Bring to a simmer over medium heat; reduce heat to low, cover, and simmer for 15 to 20 minutes. If using a crock pot, cover and cook on low for 2 to 4 hours. Bring to a simmer over medium heat; reduce heat to low, cover, and simmer for 15 to 20 minutes. Serve with toothpicks from a slow cooker on low setting or serve warm from a chafing dish.