Recipe Corner

[Rogue Angel]

Garlic Roasted Chicken

1 broiler/fryer chicken (3 pounds)
1/2 cup white wine or chicken broth, divided
1 to 2 lime wedges
2 garlic cloves, peeled
1 bay leaf
Thyme sprig, optional
1/4 teaspoon paprika
1 tablespoon cornstarch
1 teaspoon chicken bouillon granules
2 tablespoons sherry or apple juice

Place chicken breast side up on a rack in a roasting pan. In a bowl, combine 1/4 cup wine
or broth, lime wedges, garlic, bay leaf and thyme. Pour into cavity of chicken. Pour
remaining wine or broth in roasting pan. Sprinkle chicken with paprika. Loosely tent with
foil. Bake at 375? for 45 minutes, basting occasionally. Remove foil; bake 40-45
minutes longer or until juices run clear and a meat thermometer reads 180?, basting
occasionally. Add additional wine or broth to pan of liquid evaporates. Discard bay
leaf and lime wedges. Remove chicken to a serving platter and let stand for 10 minutes
before carving. Pour drippings and loosened brown bits into a measuring cup. Skim fat. In a
saucepan, combine the cornstarch, bouillon and sherry or juice until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve gravy
with chicken.

Yield: 3-4 servings.

[Rogue Angel]

Slow Cooked Italian Chicken

4 boneless skinless chicken breast halves (4 ounces each)
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (8 ounces) tomato sauce
1 medium green pepper, chopped
1 green onion, chopped
1 garlic clove, minced
3 teaspoons chili powder
1 teaspoon ground mustard
1/2 teaspoon garlic salt or garlic powder
1/2 teaspoon onion salt or onion powder
1/2 teaspoon pepper
1/3 cup all-purpose flour
1/2 cup cold water
Hot cooked noodles

Place the chicken in a slow cooker. In a bowl, combine the next 11 ingredients; pour over
chicken. Cover and cook on low for 4-5 hours or until chicken juices run clear. Remove
chicken and keep warm. Pour cooking juice into a saucepan; skim fat. Combine flour and cold
water until smooth; stir into juices. Bring to a b oil; cook and stir for 2 minutes or until thickened. Serve over chicken and noodles.

[Rogue Angel]

hmmm, i don't know if there is a recipe for this, lol.... but i'm eating it right now.... i love this stuff... cheese dip is GOOD for you! *nodding*...
*L*....

Ro*tel Queso Dip

16 oz. Velveeta processed cheese cut into 1-inch cubes
1 can Ro*tel diced tomatoes & green chilies, undrained

Place cheese cubes into warm slow cooker to melt. Add tomatoes and green chilies (i drain a small amount of juice off.) Cook and stir until fully mixed and melted. Eat with tortilla chips.... yum.

[Rogue Angel]

Chicken Marsala

6 boneless skinless chicken breast halves (4 ounces each)
1 cup fat-free Italian salad dressing
1 tablespoon all-purpose flour
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 tablespoon butter
1/2 cup reduced-sodium chicken broth
1/2 cup Marsala wine or 3 tablespoons unsweetened apple juice plus 5 tablespoons additional reduced-sodium chicken broth
1 pound sliced fresh mushrooms
1/2 cup minced fresh parsley

Flatten chicken to 1/2-in. thickness. Place in a large resealable plastic bag; add salad
dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and
discard marinade. Combine the flour, Italian seasoning, garlic powder, paprika and pepper;
sprinkle over both sides of chicken. In a large nonstick skillet coated with nonstick
cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or
until browned. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Gradually add broth and wine or apple juice mixture to skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain
sauce; set aside. In the same skillet, cook mushrooms in remaining oil for 2 minutes;
drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley.
Bake, uncovered, at 350? for 25-30 minutes or until chicken juices run clear.

Yield: 6 servings.

[Rogue Angel]

Swiss Chicken Supreme

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon dried minced onion
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 slices (1 ounce each) Swiss cheese
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1/2 cup sour cream
1/4 cup water
2 cups crushed butter-flavored crackers (about 50 crackers)
1/2 cup butter, melted

Place the chicken in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with minced
onion, salt, garlic powder and pepper. Top each with a slice of cheese. In a large
bowl, combine the soup, sour cream and water; pour over chicken. Toss the cracker crumbs
and butter; sprinkle over chicken. Bake, uncovered, at 350? for 30-40 minutes or until
chicken juices run clear and crumbs are golden.

[Rogue Angel]

Grilled Jerk Chicken

4 teaspoons curry powder
4 teaspoons ground cumin
4 teaspoons paprika
3 teaspoons ground ginger
3 teaspoons ground allspice
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon coarsely ground pepper
4 bone-in chicken breast halves with skin (8 ounces each)
4 chicken thighs with skin (4 ounces each)

In a small bowl, combine the first eight ingredients; rub over chicken pieces. Cover and
refrigerate for 1 hour. Grill the chicken, covered, over indirect medium heat for 30-40
minutes or until juices run clear.

Yield: 4 servings.

[Rogue Angel]

Chicken 'n' Peppers

3/4 cup chicken broth
1/4 cup soy sauce
2 garlic cloves, minced
2 tablespoons cornstarch
3/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
6 boneless skinless chicken breast halves, cut into 1-inch pieces
1 tablespoon cooking oil
1 each medium green, yellow and sweet red peppers, cut into 1-inch pieces
1/4 cup water

In a bowl, combine broth, soy sauce, garlic, cornstarch, ginger and cayenne pepper; mix
well. Add chicken; stir to coat. Heat oil in a large skillet over medium-high heat. Add
chicken mixture; cook and stir constantly for 7 minutes. Reduce heat to medium. Add peppers
and water; cook and stir for 5-8 minutes or until peppers are tender.

Yield: 6 servings.

[Rogue Angel]

Chicken Lasagna Rolls

1 medium onion, chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped almonds
1/3 cup butter or margarine
1/2 cup cornstarch
1-1/2 teaspoons salt
2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
2 cups chopped cooked chicken
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
10 lasagna noodles, cooked and drained
2 cups milk
1 cup (4 ounces) shredded Swiss cheese, divided
1/4 cup dry white wine or water

In a large saucepan, saute onion, red pepper and almonds in butter until onion is tender
and almonds are toasted. Stir in the cornstarch, salt and broth until blended. Stir in
broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer half
of the sauce to a bowl; stir in the chicken, spinach, pepper and nutmeg. Spread about 3 tablespoons over each lasagna noodle. Roll up and place seam side down in a greased 11-in.
x 7-in. x 2-in. baking dish. Add milk, 1/2 cup Swiss cheese and water or wine to
remaining sauce. Cook and stir over medium heat until thickened and bubbly. Pour over
roll-ups. Bake, uncovered, at 350? for 20-25 minutes. Sprinkle with remaining cheese;
bake 5 minutes longer or until cheese is melted.

[Rogue Angel]

Chicken-Mushroom Deluxe

1-1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons butter or margarine
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup milk
1/4 cup chopped pimientos
3/4 teaspoon dried basil
1 package (8 ounces) rotini pasta, cooked and drained
2 cups cottage cheese
1-1/2 cups (6 ounces) shredded cheddar cheese
1/2 cup grated Parmesan cheese, divided
3 cups cubed cooked chicken

In a skillet, saute mushrooms, onion and green pepper in butter until tender. Add soup,
milk, pimientos and basil; mix well and heat through. Place pasta in the bottom of a
greased 13-in. x 9-in. x 2-in. baking dish. Combine cottage cheese, cheddar and 1/4 cup
Parmesan; spread over pasta. Top with chicken. Pour sauce over chicken. Sprinkle with
remaining Parmesan. Cover and bake at 350? for 50-55 minutes or until bubbly.

Yield: 6-8 servings.

[Rogue Angel]

Parmesan Zucchini Spears

3 small zucchini (1 pound)
1 teaspoon olive oil
1/2 teaspoon grated lemon peel
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon grated Parmesan cheese

Cut zucchini lengthwise into quarters, then cut in half crosswise. In a large nonstick
skillet, cook and stir zucchini in oil over medium heat for 4 minutes. Sprinkle with lemon
peel, salt and pepper. Cook and stir 4-5 minutes longer or until zucchini is crisp-tender.
Remove from the heat; sprinkle with Parmesan cheese. Serve immediately.

Yield: 2 servings.