Northwest NEWS

March 19, 2001

Home & Garden

Dining In

Chicken and Stir-Fry Vegetable Pizza 1 can (103/4 oz.) Cream of Mushroom soup
   1 Italian bread shell (12")
   1 Tbsp. vegetable oil
   3 c. frozen vegetables
   1/8 tsp. garlic powder
   1 pkg. (10 to 12 oz.) refrigerated cooked chicken strips
   1 c. shredded Cheddar cheese
   Dried oregano leaves crushed, or crushed red pepper (optional)
   Spread soup over shell within 1/4" of edge. Bake at 450 for 5 min.
   Heat oil in skillet. Add vegetables and garlic and cook until tender-crisp. Spoon vegetables on pizza. Top with chicken and cheese. Sprinkle with oregano. Bake for 5 min. more or until cheese melts.
   Makes 4 servings.
   Jambalaya One-Dish
   1 Tbsp. vegetable oil
   1/2 lb. hot Italian pork sausage, casing removed
   1/4 tsp. garlic powder or 2 cloves garlic, minced
   1 can French onion soup
   1/3 c. salsa
   1 c. uncooked instant rice
   1/2 lb. frozen cooked large shrimp
   1/2 c. frozen peas
   Heat oil in skillet. Add chicken, sausage and garlic and cook until browned. Pour off fat. Add soup and picante sauce. Heat to a boil. Stir in rice, shrimp and peas. Cover and cook over low heat 5 min. or until done.
   Makes 4 servings.
   Roasted Chicken and Vegetables
   3 lbs. chicken parts
   1 c. commercial lemon pepper marinade with lemon juice, divided
   6 c. fresh vegetables, cut into 1-inch chunks (onion, zucchini, bell pepper, mushrooms, eggplant, etc.)
   1/4 c. olive oil
   1 Tbsp. seasoned salt
   Spray broiler pan bottom with nonstick cooking spray; arrange chicken skin-side down in pan. Pour 2/3 c. lemon pepper marinade over chicken. Bake in 375 oven for 30 minutes. Turn chicken over and baste with remaining 1/3 c. marinade. In large resealable plastic food storage bag, toss vegetables with oil and seasoned salt. Arrange vegetables in pan around chicken. Return pan to oven and bake until meat is no longer pink and juices run clear (175 to 185 at thickest point), about 25 to 30 minutes.
   Meal suggestion: Serve with hot, cooked rice or potatoes. Makes 4 to 6 servings.
   Quick Chicken
   with Julienned Vegetables
   1 c. julienned carrots
   1 c. julienned bell pepper,s both red and green in equal amounts
   4 skinless chicken breasts
   salt and freshly ground pepper
   1-1/2 Tbsp. butter
   4 sprigs fresh tarragon, finely minced, or 1/2 tsp. dried and crushed
   1 bottle prepared honey mustard sauce (optional)
   In a microwave-safe baking dish that is just large enough to hold chicken in a single layer, place half the vegetables, using some of each type. Sprinkle with salt and pepper to taste. Season chicken with salt and pepper and place on top of vegetables. Top with remaining vegetables. Dot with butter. Sprinkle with tarragon, salt and pepper to taste.
   Lightly cover dish with wax paper and microwave on High until chicken is tender but no longer pink, about 6 minutes if boneless, 8 to 10 minutes if bone-in. Drizzle with honey mustard sauce, if desired, and serve.
   Makes 4 servings,each containing 199 calories and 6 grams of fat.
   Grilled Chicken Breasts With Orange Salsa
   4 small half-chicken breasts (about 2 lbs.)
   2 Tbsp. fresh orange juice
   2 Tbsp. fresh lemon juice
   2 medium cloves garlic, minced
   1/8 tsp. white pepper
   Fresh orange salsa.
   Remove skin and excess fat from chicken. Rinse chicken and pat dry with a paper towel. In a small bowl, combine orange and lemon juices, garlic and pepper.
   Brush about one-half of the juice mixture on both sides of chicken. Cook chicken in pre-heated, lightly oiled nonstick ridged grill pan. Or barbecue on a lightly oiled grill 4 to 6 inches above glowing coals (medium setting of gas barbecue). Cook for 30 to 35 minutes, turning and brushing occasionally with remaining juice mixture, until chicken is no longer pink near bone and juices run clear when pierced with a fork. Serve Fresh Orange Salsa over chicken. Garnish with parsley or cilantro if desired.
   Makes 4 servings.
   Fresh Orange Salsa
   2 oranges, peeled and cut into small bite-size pieces
   1/2 c. finely chopped red onion
   2 Tbsp. chopped cilantro or parsley
   2 Tbsp. fresh lemon juice
   1-2 small jalapeno chilies, seeded and minced
   1 medium clove garlic, minced
   In medium bowl, combine all ingredients; cover and chill for 30 minutes or longer to blend flavors.
   Makes about 2-1/2 c.
   (chicken marinated in beer)
   4 8 oz. boneless chicken breasts
   1 liter premium lager
   2 sprigs frehs thyme
   2 garlic cloves, chopped
   2 Tbsp. butter
   7 oz. smoked bacon
   2 medium yellow onions, chopped flour to dust with
   2 c. heavy cream
   1/2 Tbsp. marjoram
   1 Tbsp. chopped parsley
   Wash chicken breasts and pat dry.
   Pour beer into bowl and add thyme and garlic. Add chicken and completely cover with marinade- marinate for 24 hours.
   Melt some butter in pan and saute half the bacon and the onions until they are translucent. Remove and set aside.
   Add rest of butter to same pan and saute chicken until golden brown, then add cooked onions and bacon and dust with flour. Use one c. of beer marinade to deglaze, and let simmer for 5 minutes. After 5 minutes, add heavy cream, mix to desired consistency, season to taste with salt, black pepper and fresh marjoram.
   Julienne rest of bacon and saute until crispy in a separate pan.
   Arrange the chicken and sauce on plate and sprinkle with bacon and parsley. Serve with rice and fresh vegetables.