Chicken a la King Recipe

Chicken a la king is a favourite supper around here.  I like it because it's a different way to use leftover roast chicken.  Or you can cook up chicken just for this dish.   It's really yummy with Tenderflake puff pastry cups or you can make cups with bread in the oven (the original way).  This recipe comes from my Great-Grandma's  Kate Atkin cookbook.

Chicken a la King

3-4 lb chicken (or 3 c cooked chicken)

1 onion                               2 whole cloves

1 1/2 t salt                         water to cover (or 1 1/2 c stock)

3 T butter                           3 T cornstarch

2 T green relish               3/4 c milk or cream

1 egg

If you are starting with raw chicken:

Stick cloves in onion and add chicken.  Cover with water and simmer until tender.  Take chicken off the bones and dice (bite size).  Save 1 1/2 c of the broth.

If you are using leftover chicken:

Dice chicken bite size, you need about 3 cups and need 1 1/2 c stock.

In a medium size sauce pan, melt butter and cook relish until tender.  Add cornstarch and cook for a few minutes.  Add stock.  Stir and cook until thick (you want it fairly thick at this point).  Add the egg, milk and chicken.  Heat gently until hot -DO NOT BOIL.

Chicken Parmesan

I don't know why I don't make this more often?  It's so yummy and easy to make, especially since it can be made in stages.

CHICKEN PARMESAN  -serves 6-8

6-8 chicken breasts

2 c flour                                   6 eggs, beaten and loosened with milk

6 c breadcrumbs                salt & pepper

oil and butter for frying     2 c tomato sauce

mozzarella

Set up 'breading stations' -otherwise known as a bowl/plate of flour seasoned with salt & pepper, another bowl with the eggs and milk, and a final bowl with the breadcrumbs seasoned with salt & pepper.

Flatten chicken to about 1/4 inch.  Dip the chicken into the flour and then into the egg mixture.  Then dip into the breadcrumbs.  Really press the breadcrumbs into the chicken.  

For best results put the chicken back into the fridge for a couple of hours until you are ready to fry.  This really helps the coating set and stay stuck on the chicken.

TOMATO SAUCE -makes about 9 cups

4 (28oz) cans crushed tomatoes

¼ c oil 3 garlic, minced

½ c red wine 1 T oregano

1 onion, finely chopped

pinch of basil salt & pepper

Saute onions and garlic in oil. Add everything else and simmer for a couple of hours. Taste, add a little sugar if the tomatoes are too acid.

This is my basic tomato sauce. Add ground beef and it's good for lasagna too.

Now you have all the parts ready.  Pour 1/2 cup sauce in the bottom of a 9x13 inch pan.  Layer in cutlets and top with sauce and cheese.  Add second layer of cutlets and top with sauce and cheese.  Bake 350F until everything is hot and cheese is melted.

Recipes

Here's a few new recipes to share.  I'm sorry I forgot to take pictures.  I'll try to remember the next time I make these.

First recipe is a link.  I know I've mentioned this recipe before, but the loin roast recipe over at Like Mother, Like Daughter is absolutely delicious.  It's the recipe I used this year for Daddy's birthday.

Have you seen the new flavoured Philly Cream Cheese tubs?  I picked up the herb and garlic one last grocery day and came up with these potatoes.  They are like my Company Potato recipe.

Easy, Fancy Mashed Potatoes
12 large potatoes, peeled and cooked
1 c lite sour cream (5%)
1 pkg (270g) flavoured cream cheese
3 T butter, softened
1/2 c mozzarella cheese (to make it stringy)
sprinkle of cheddar (for topping)
Cook and rice potatoes.  Have all other ingredients at room temperature for easy mixing.  Combine everything (except cheddar) and mix well.  Spoon into a greased casserole dish.  Sprinkle with cheddar.  Bake 350F for 30 minutes or until hot.

I had some boneless chicken breasts the other day and nothing to do with them.  So this is what I tried and it was yummy.

Parmesan Chicken Breasts
4 boneless, skinless chicken breasts halves
1 c mayonnaise
1/2 c Parmesan cheese
1/2 t pepper
1 t garlic powder
Mix everything together and spoon over top the chicken breasts.  Bake 375F for 45 minutes.

Here's another yummy soup.  It works with canned tomatoes or fresh.
Tomato Potato Soup
1 T butter
2 T oil
2 large onions, chopped
4 c peeled and cubed potatoes
1 c each celery and carrots, chopped
2 garlic, minced
1/2 t thyme
1 (14.5oz) can tomatoes
1 c chicken broth
2 c milk
1 1/2 T cornstarch (dissolve in a little water)


Cook onions in butter/oil until nice and golden brown.  Add vegetables, thyme and stock.  Simmer until vegetables are tender.  Add milk  and cornstarch.  Stir over low heat until soup thickens.

Recipes for the Week

I love Julia Child. I received her Mastering the Art of French Cooking from my sweetie (I think he had ulterior motives). My favourite French Onion Soup is based on Julia’s, but I leave out the booze (of course) and use homemade chicken stock. Last week I made the Casserole-Roasted Pork. It was delicious!!! I’ll share the recipe with you here because it is more a method than an actual recipe. Julia suggests marinating the pork first but I didn’t get it thawed in time.
Casserole-roasted Pork
3lb boneless shoulder roast
1 onion, sliced
1 carrot, sliced
2 garlic
1 T parsley
1 bay leaf
¼ t thyme
½ c stock
Dry roast and brown on all sides. Put 2T of fat in casserole and cover and cook vegetables and herbs for 10 minutes. Put meat in casserole (fat side up). Season with s&p if not marinated. Cover and bake in 325F oven for about 2 hours, or until meat thermometer reads 170F. Baste meat a couple of times. Makes delicious gravy.
This would be really yummy with roasted potatoes.
Roast Chicken and Dressing
chicken any size -don’t forget to remove inside bits
soft butter
s&p
Rinse bird and dry well. Place on roasting pan, stuff, tie legs closed and rub with soft butter. Sprinkle with salt & pepper. Roast at 325F for about 30 min/pound or until 175F.
Dressing -4-5 lb bird, double as needed
¼ c butter 3 T parsley
½ t sage 2 eggs
½ c milk 1 onion, chopped fine
2 celery, chopped fine
½ loaf bread, cubed
salt & pepper
Colin is always happy when I have enough leftover chicken to make chicken a la king. I’ll give you the from scratch version, but I often use leftover chicken instead.
Chicken A La King
3-4 lbs chicken (I use boneless)
1 onion 2 whole cloves
1 ½ t salt
Cover with boiling water and simmer until tender. Dice chicken (needs 3 cups) and strain broth.
In a large saucepan (I use non-stick), melt butter and cook relish until tender. Add 5 T corn starch and cook a little bit. Add 1 ½ c stock and cook until nice and thick. Add ¾ c milk or cream, 1 egg and the diced chicken.
Cookie making happens on a fairly regular basis in our house. Most of my recipes make at least 5 dozen. Any less and there is no real point, they get eaten too quickly. Here’s Colin’s favourite chocolate chip recipe. This is one of my favourites too, it makes 11 dozen so they last for a while.
Chocolate Chip Cookies
4 c brown sugar 4 eggs
4 T hot water 2 c butter
1 ½ t vanilla 6 ½ c flour
3 t bk soda ½ t salt
3 c chocolate chips (sometimes I add Skor bits too)
Drop onto lined cookie sheets and bake 375F for 10 minutes. Do not over bake.
We didn’t get a chance to make Poor Knights this week. We were pickling beets and didn’t have stove top room. I’ll share the recipe anyway, it’s yummy.
Poor Knights or Arme Ritter
3 eggs, separated 2 c milk
2 T water breadcrumbs
8-10 slices of bread
butter for frying cinnamon and sugar to top
Lightly beat egg whites with water. Beat the yolks and milk together. Dip bread into custard. Then carefully dip into egg whites. Coat with breadcrumbs on both sides. Fry slowly in butter. Sprinkle with cinnamon and sugar.
A nice variation on French Toast.

Recipe Catch-Up

I just realized that I haven't posted any new recipes here for a while.  So here are a few:


Potato Goulash
1 1/2 lb pork -I used shoulder chops cut into bite-sized pieces
2 cloves garlic, chopped
2 T paprika (not hot)
2 lb potatoes, peeled and chopped into bite-sized pieces
2 onions, chopped
2 T vinegar
3 c beef stock
14 oz diced tomatoes
Brown pork and onions.  Add everything else to pot.  Simmer on low for 1 hour.

Chicken Cacciatore
3lb chicken pieces, we use thighs                     1 onion, chopped
2 cloves garlic, minced                                         salt & pepper, to taste
28oz stewed tomatoes                                           28 oz tomato sauce
1/4 cup red wine                                                     1/4 tsp thyme
1 bay leaf
Brown the chicken in a little oil. Add everything into a dutch oven. Cover and simmer all afternoon until the house smells wonderful Don’t use a crock pot, the sauce doesn’t reduce and is too runny.

Honey Barbecue Pork Ribs
2 lb pork ribs                                    1 sm onion, chopped
1 c bbq sauce, we prefer Diana’s honey and garlic
1/3 c honey
Arrange ribs in the crock pot, sprinkle with onions.  Combine sauce and honey.  Pour over ribs.  Cook on Low for 7-9 hours.
Two really yummy recipes for you to enjoy.  Even better, they don’t need an oven and can be basically tossed in the pot and forgotten about.  Some days we all need recipes like that.


Black Bottom Cupcakes
makes 3 dozen
White Part:
Beat together 8 oz cream cheese, 1 egg, and 1/3 c sugar.  Then stir in 6 oz mini chocolate chips.  Set aside.
Chocolate Part:
2 c flour                                        3/4 t salt
1 1/2 t bk soda                            3/8 c cocoa
1 1/2 c wt. sugar                       1 1/2 c water
1 1/2 t vinegar                          1 t vanilla
1/2 c oil
Line muffin tins.  Fill 1/3 full with chocolate part.  Top with 2 t white part.
Bake 350F for 20 minutes, or until done.

Meatloaf
1 c bread cubes                        1/4 c milk
1 t salt                                           1 T parsley
1 onion, chopped fine            1 egg
1 lb ground beef
Soak the bread in the milk.  Add everything else and mix gently.  Put into a greased loaf pan.
Bake 350F for 1-1 1/4 hours

Baked Egg Sandwiches -makes 4
4 hamburger buns, not sliced    4 tomato slices
salt & pepper                                  4 eggs
1/3c grated cheese                      1/4 c cream
3 T chopped scallions
Slice a thin piece off the top of each bun and scoop out most of the crumbs -leaving about a 1/2 inch shell.  Put the buns on a baking sheet.  Put a slice of tomato in each.  Carefully crack an egg in each bun.  Sprinkle with s&p, then cream, cheese and scallions.
Bake 375F for 20-30

Golden Pork Chops -makes 4
4 pork chops, 1/2 inch thick                 1/2 c bread crumbs
s&p                                                                   1 T oil
1 egg, beaten                                                2 c milk
Mix egg with salt & pepper.  Dip pork chops to coat.   Put chops in crumbs and coat well.  Let sit for a few minutes to dry.  Brown chops in oil in fry pan.  Remove chops to oven proof casserole and add milk to almost cover.  Turn once or twice as it cooks.
Bake 350F for 45-60 minutes

Relaxing

Just winding down from the afternoon OVFC board meeting (budget).  It actually wasn't too bad and we even accomplished some things.  That's something that doesn't happen very often.

Growing up I hated pork.  It came from the grocery store and Mom was from the 'cook it till it's grey' school of pork cooking.  Now that I'm married to my pork producer husband I've discovered that farm-fresh pork is delicious.  It tastes nothing like the stuff at the grocery store!  I actually enjoy making and eating pork.  Also, remember that most pork can be eaten with a hint of pink (or 165F).  This pork dish is actually one that I was happy to find in the oven.

BBQ Pork Ribs
serves 6
3lb ribs                      1 clove garlic, minced
1/2 c vinegar              2 c ketchup
2 c water                   2 T Worcestershire sauce
1/2 c brown sugar      1 onion, chopped
2 t salt                        1/2 t pepper
2 T butter

Mix the sauce ingredients.  Cut the ribs into serving size portions.  Pour everything into a roasting pan or large casserole dish.
Bake 350F  for 2 hours, stir after the first hour.  This also turns out well in a crockpot on low for 8 hours.


Honey Garlic Legs
1 T oil                        1 onion, finely chopped
3/4 c honey                1/4 c lemon juice
1/4 c soy sauce           2 T ketchup
4 lbs chicken drummies   6 cloves garlic, chopped

Boil sauce for 5 minutes.  Pour everything into a 9x13 inch pan.  Bake 375F for 30 minutes, turning at least once.

More Cake

I have a sink full of dishes that I should be washing as well as a load of laundry to hang up.  So I'm online trying to avoid it  :)

Colin's Favourite Chocolate Cake
one 9 inch cake layer
1 1/2 c flour                       1/2 t salt
1 c wt sugar                       3 T cocoa
1 t bk powder                    1 t bk soda
1 t vanilla                           1 t vinegar
1/2 c butter, melted            1 c sour milk, lukewarm

Originally, this recipe was supposed to be just mixed up in the 9 inch cake pan.  I never do that (I'm afraid it won't turn out of the pan).  This recipe is very easy.  Just put all the dry things in a bowl, then add all the wet things and mix.  Pour into a greased 9 inch cake pan -I've also used a smaller bundt pan
Bake 350F for 30 minutes for a 9 inch pan, a bundt pan will take longer  


Garlic Roast Chicken

Roast a head of garlic with 1T oil, in a foil pouch.  1 hour at 425F.  The house will smell sooooo good.  Squeeze garlic cloves into 1/2 c softened butter and mix till smooth.

Rinse and dry a whole chicken (don't forget to remove the inside baggie).  Spread garlic butter over and under skin.  Salt and pepper generously.   Tie up chicken.  Baste occasionally.  Cook until roast is 175F.
Roast 325F for 30min per pound.

I don't stuff this chicken, I'm worried the amount of butter would make the dressing too greasy.  If you do try it, let me know.  I usually just make the dressing in a casserole for this dish, but it just doesn't taste the same as when cooked in the chicken.

 
I don't know if anyone else has noticed this.  But I find when I cook with a local raised chicken they only take about 1/2 the time the store-bought chickens take.  I guess it's the water/saline that they inject store chicken with to keep them plump.  I love being able to buy local whole chickens.

I didn't make soup today.  My darling husband made German Pancakes for lunch today.  I didn't like them, but I'm funny about how I like my egg dishes.  I'm sure others will like them so I'll share his recipe.

German Pancakes

6 eggs                      1 c flour
1/2 t bk powder       1/2 c milk
pinch salt

Cook like a very thin pancake.  Butter well and sprinke with sugar.

Freezer Cooking

I've been doing a little freezer cooking lately.  It was great over Christmas to have suppers handy in the freezer.  They either needed thawing and reheating or a thaw and bake.  Can't get much easier than that. Here's a couple of the websites I've tried lately.  Just Google freezer cooking and you can get all sorts of ideas.

http://organizedhome.com/freezer-cooking/freezer-cookbook-recipes

http://onceamonthmom.com/cooking/menus/

http://www.momsbudget.com/freezercooking/index.html

This week's sticky chicken recipe comes from the Orgaized Home website.  I get lots of ideas from that site.  They really help me organize our Christmas.

Time for Cooking from Scratch

I was asked last night how I make most of our meals from scratch and 'don't spend all day in the kitchen'.  That was kind of a hard question to answer.  I just make our meals, they take as long as the need too  :)  But this chicken recipe is an example of how NOT to spend a lot of time in the kitchen.  I like to watch Rachel Ray but her 30 minute meal concept is something I just don't understand.  Why would I want to spend 30 minutes making supper?  I tend to make things that take a few minutes to assemble and then bake/cook unsupervised.  Another thing I do, is when I bake I bake BIG.  I usually won't use a cookie recipe if it doesn't make at least 4 dozen.  Colin's favourite chocolate chip cookie makes 10 dozen.  I make our bread 3 loaves at a time (if we were a bigger family I'd bake a bigger batch).  I just freeze the extra to have on hand when ready.  Some weeks I'll plan an actual baking day and get a bunch done and in the freezer, that way it's ready even if we are having a busy week.  Lately I've tried making a few freezer meals.  They have turned out well.

None of this would be possible if I didn't menu plan.  We shop for groceries every other week.  I couldn't imagine trying to do that without actually knowing what I needed to buy.  It's such a relief to know what I'm going to be making today and not having to stand in front of the fridge at 4 o'clock trying to come up with something.

Oven-Fried Chicken

1/4 c butter/margarine, melted
1 garlic clove
1 c breadcrumbs
1/2 c cheese, shredded -I usually use marble or cheddar
3 T parsley
1 t salt and pepper
1/2 t sage
chicken pieces  (my pan fits about 9 thighs)

Melt butter and garlic in a 9x13 pan.  Dip chicken in butter and then in crumbs.  Press crumbs onto chicken well.  Put in pan and bake 350F for 1 hour.

Buttermilk Chicken

3/4 c buttermilk
1T grainy mustard
1 T honey
2 t rosemary
1/2 t thyme, sage, marjoram, salt and pepper
6 chicken pieces

Put everything in a large Ziploc baggie.  Mush around to mix.  Add chicken and mush again to coat with sauce.  Freeze flat.

To Cook:  thaw baggie in fridge.  Pour into a pan.  Bake 350F for about an hour.

Freezer Quiche

1 c shredded cheese
2 c milk
4 eggs
1/2 c flour
2 t baking powder

In a Ziploc bag, add any quiche filling you want; i.e. chopped ham, cooked potatoes, green onions, etc.  Also add the cheese.  In a separate bowl, mix the remaining ingredients.  Then pour into bag, squeeze out all the air and seal.  Freeze flat.

To Cook:  Thaw quiche in bag, shake well.  Pour into greased pie plate.  Bake 350F for 30-40 minutes.  Cool 5 minutes to set before serving.