slow cooker pheasant with mushrooms and olives

Ingredients

• Servings: 6
• 3/4 cup all-purpose flour
• salt
• 1/4 teaspoon ground black pepper
• 2 pheasants, rinsed, patted dry, and cut into pieces
• 2 tablespoons olive oil
• 1 onion, sliced into rings
• 1 cup sliced crimini mushrooms
• 1 tablespoon chopped garlic
• 1 cup white
• 1 cup chicken broth
• 1/2 cup sliced black olives

Recipe

Preparation Time: 25 mins Cook Time: 4 hrs 20 mins

Ready Time: 4 hrs 45 mins


• place the flour, salt, and pepper into a resealable plastic bag; shake to mix. place the pheasant pieces into the flour mixture, and shake until evenly coated.
• heat the olive oil in a large skillet over medium-high heat. shake any excess flour off of the pheasant pieces, and place them in the hot oil. cook until the pheasant is brown on both sides, about 3 minutes per side. place the pheasant into a slow cooker, reserving the oil in the skillet. cook the onion in the remaining oil until they soften, about 3 minutes. stir in the mushrooms and garlic, and continue cooking and stirring until the mushrooms have softened and the garlic has mellowed, about 5 minutes more.
• pour the into the skillet and bring to a boil. boil for 5 minutes, then pour in the chicken broth and return to a boil. pour the mushroom mixture into the slow cooker, and sprinkle with sliced black olives.
• cover, and cook on high for 4 hours, or low for 7 hours.

blackened chicken

Ingredients

• Servings: 2
• 1/2 teaspoon paprika
• 1/8 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried thyme
• 1/8 teaspoon ground white pepper
• 1/8 teaspoon onion powder
• 2 skinless, boneless chicken breast halves

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet. heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
• mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
• place the chicken in the hot pan, and cook for 1 minute. turn, and cook 1 minute on other side. place the breasts on the prepared baking sheet.
• bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

chicken cordon bleu i

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 6 slices swiss cheese
• 4 slices cooked ham
• 1/2 cup seasoned bread crumbs

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). coat a 7x11 inch baking dish with nonstick cooking spray.
• pound chicken breasts to 1/4 inch thickness.
• sprinkle each piece of chicken on both sides with salt and pepper. place 1 cheese slice and 1 ham slice on top of each breast. roll up each breast, and secure with a toothpick. place in baking dish, and sprinkle chicken evenly with bread crumbs.
• bake for 30 to 35 minutes, or until chicken is no longer pink. remove from oven, and place 1/2 cheese slice on top of each breast. return to oven for 3 to 5 minutes, or until cheese has melted. remove toothpicks, and serve immediately.

cornish game hens with garlic and rosemary

Ingredients

• Servings: 4
• 4 cornish game hens
• salt and pepper to taste
• 1 lemon, quartered
• 4 sprigs fresh rosemary
• 3 tablespoons olive oil
• 24 cloves garlic
• 1/3 cup white
• 1/3 cup low-sodium chicken broth
• 4 sprigs fresh rosemary, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 450 degrees f (230 degrees c).
• rub hens with 1 tablespoon of the olive oil. lightly season hens with salt and pepper. place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. roast in preheated oven for 25 minutes.
• reduce oven temperature to 350 degrees f (175 degrees c). in a mixing bowl, whisk together , chicken broth, and remaining 2 tablespoons of oil; pour over hens. continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. baste with pan juices every 10 minutes.
• transfer hens to a platter, pouring any cavity juices into the roasting pan. tent hens with aluminum foil to keep warm. transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. cut hens in half lengthwise and arrange on plates. spoon sauce and garlic around hens. garnish with rosemary sprigs, and serve.

chicken makhani (indian butter chicken)

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 white onion, chopped
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1/4 cup plain yogurt
• 1 cup half-and-half
• 1 cup tomato puree
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon peanut oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup water

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat 1 tablespoon oil in a large saucepan over medium high heat. saute shallot and onion until soft and translucent. stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. cook, stirring, for 1 minute. add tomato sauce, and cook for 2 minutes, stirring frequently. stir in half-and-half and yogurt. reduce heat to low, and simmer for 10 minutes, stirring frequently. season with salt pepper. remove from heat and set aside.
• heat 1 tablespoon oil in a large heavy skillet over medium heat. cook chicken until lightly browned, about 10 minutes. reduce heat, and season with 1 teaspoon garam masala and cayenne. stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. stir cooked chicken into sauce.
• mix together cornstarch and water, then stir into the sauce. cook for 5 to 10 minutes, or until thickened.

merritt family two hour turkey

Ingredients

• Servings: 1
• 1 (12 pound) turkey, thawed if purchased frozen
• 1 tablespoon vegetable oil
• 1 teaspoon lemon pepper seasoning
• 2 teaspoons salt
• 1 onion, quartered
• 8 sprigs fresh parsley
• 1 teaspoon dried rosemary
• 2 oranges, quartered
• 1 large onion, sliced
• 1 carrot, sliced
• 1 cup white
• 1/2 cup
• 1 (14.5 ounce) can chicken broth
• 1/2 cup tomato juice

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 3 hrs 20 mins


• remove the turkey from refrigerator and allow it to stand at room temperature for about 45 minutes to an hour.
• while turkey is reaching room temperature, place a rack in the lowest position in an oven. line a large turkey roasting pan with heavy duty aluminum foil, and spray the lined pan with cooking spray. preheat oven to 425 degrees f (220 degrees c).
• remove the giblets and neck from the turkey cavity, and set aside. wash and dry the turkey with paper towels, and rub the turkey with vegetable oil. sprinkle the turkey, inside and out, with lemon pepper seasoning. sprinkle the inside of the cavity with salt, and place the quartered onion, parsley sprigs, rosemary, and oranges in the cavity. sprinkle the area under the neck skin with lemon pepper seasoning, and stuff the area with a few slices of onion. loosely tie the legs, and fold the wings underneath the turkey.
• place the prepared turkey into the roasting pan. surround the turkey with the giblets and neck, remainder of sliced onion, and carrot. mix the white , , chicken broth, and tomato juice in a saucepan and heat over medium heat until liquid is hot but not boiling. pour half the liquid into the turkey cavity and the other half into the pan. cover the turkey with more aluminum foil, making a tent so the foil doesn't contact the turkey skin. crimp the foil firmly over the edges of the pan to completely seal the turkey in the foil tent.
• roast in the oven for 1 hour. remove the turkey from the oven, slit the foil tent, and fold the foil back to expose the turkey skin. reduce oven temperature to 400 degrees f (205 degrees c) and roast the turkey for 1 more hour, until no longer pink at the bone and the juices run clear. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees f (82 degrees c). remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Chicken Breasts Pierre

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• 3 tablespoons butter
• 1 (14.5 ounce) can stewed tomatoes, with liquid
• 1/2 cup water
• 2 tablespoons brown sugar
• 2 tablespoons distilled white vinegar
• 2 tablespoons worcestershire sauce
• 1 teaspoon salt
• 2 teaspoons chili powder
• 1 teaspoon mustard powder
• 1/2 teaspoon celery seed
• 1 clove garlic, minced
• 1/8 teaspoon hot pepper sauce

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• in a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. coat chicken breasts with flour mixture. melt butter in a large skillet over medium heat, and brown chicken on all sides. remove from skillet, and drain on paper towels.
• in the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. bring to a boil; reduce heat, and return chicken to skillet. cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.