Recipes
Chicken Walnut Delight
Chicken Walnut Delight
Equipment
- Large skillet or frying pan
- Mixing bowl
- Measuring cups
- Saucepan
Ingredients
- 1 lb. boneless chicken breast
- 2 tbsp. cornstarch
- 1/2 tsp. ground ginger
- 1/4 tsp. garlic powder
- 1 tsp. sugar
- 4 oz. bamboo shoots
- 5 tbsp. soy sauce divided
- 1/2 tsp. salt
- 2 tbsp. butter
- 1/2 cup water divided
- 1/2 cup apple juice divided
- 1/2 cup walnuts
Instructions
- Prepare the Chicken:
- In a mixing bowl, combine cornstarch, ground ginger, garlic powder, sugar, and salt.
- Roll the chicken breasts in the cornstarch mixture to coat them evenly.
- Cook the Chicken:
- In a large skillet, melt the butter over medium heat.
- Brown the coated chicken breasts in the butter until golden brown on both sides.
- Prepare the Sauce:
- In a bowl, combine 2 tbsp.
- soy sauce, 1/2 cup water, and 1/4 cup apple juice.
- Pour this mixture over the browned chicken in the skillet.
- Simmer:
- Cover and simmer the chicken for 20 minutes, or until fork-tender.
- Stir once during cooking and add the bamboo shoots.
- Thicken the Sauce:
- In a bowl, combine 1/4 cup water, 1/4 cup apple juice, and 3 tbsp.
- soy sauce with the remaining cornstarch mixture.
- Add this mixture to the chicken and stir until the sauce thickens.
- Prepare the Walnuts:
- In a saucepan, bring water to a boil and add the walnuts.
- Boil for 5 minutes, remove the skins, dry the walnuts, and then fry them until brown and crispy.
- Serve:
- Serve the hot chicken garnished with the fried walnuts.
Notes & Wine Advice
Wine Advice
A light and slightly sweet Riesling pairs well with this dish. The sweetness complements the apple juice and contrasts nicely with the savory elements.Adjustments for Gluten-Free and Low-Carb Diets
Gluten-Free:
To make this recipe gluten-free, use a gluten-free soy sauce.Low-Carb:
Replace the apple juice with a low-carb alternative like unsweetened almond milk or additional water. Reduce or omit the cornstarch, using xanthan gum as a thickener if needed.Vegetarian:
This recipe is not suitable for vegetarians as it contains chicken. To make a vegetarian version, replace the chicken with firm tofu or a plant-based chicken substitute.Nutrition values
Calories: 320 kcal | koolhydraten: 15 g | Eiwitten: 25 g | Vet: 18 g | Suiker: 6 g
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Turkey Divan Casserole
Turkey Divan Casserole
Equipment
- 10 x 6 x 2 baking dish
- Mixing bowl
- Measuring cups
- oven
Ingredients
- 1 10 oz. package frozen broccoli
- 4 large slices cooked turkey or chicken
- 1 can 10.5 oz. cream of chicken or celery soup
- 1/3 cup milk
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 425°F (220°C).
- Cook and drain the broccoli as per package instructions.
- Arrange the cooked broccoli in the baking dish.
- In a mixing bowl, combine the soup and milk.
- Place the turkey slices over the broccoli in the baking dish.
- Pour the soup and milk mixture over the turkey and broccoli.
- Sprinkle the grated Parmesan cheese evenly over the top.
- Bake in the preheated oven for 15 to 20 minutes, or until the top is browned and bubbly.
Notes & Wine Advice
Wine Advice
A Chardonnay would pair well with this dish. Its buttery and oaky notes complement the creamy sauce and turkey.Adjustments for Gluten-Free and Low-Carb Diets
Gluten-Free:To make this recipe gluten-free, use a gluten-free cream of chicken or celery soup. Low-Carb:
This recipe is already suitable for a low-carb diet. Vegetarian:
This recipe is not suitable for vegetarians as it contains turkey and cream of chicken or celery soup. To make a vegetarian version, replace the turkey with a plant-based protein and use cream of mushroom soup instead.
Nutrition values
Calories: 250 kcal | koolhydraten: 12 g | Eiwitten: 25 g | Vet: 11 g | Suiker: 3 g
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Apricot Glazed Russian Chicken
Apricot Glazed Russian Chicken
Equipment
- baking pan
Ingredients
- 1 package dry onion soup mix
- 8 oz. bottle Russian dressing
- 8 oz. jar apricot preserves
- Cut-up chicken pieces such as drumsticks, thighs, or breasts
Instructions
- Preheat the oven to 350°F (175°C).
- Place the cut-up chicken pieces in a baking pan.
- In a mixing bowl, combine the dry onion soup mix, Russian dressing, and apricot preserves.
- Stir until well mixed.
- Pour the mixture over the chicken pieces in the baking pan, ensuring they are evenly coated.
- Bake in the preheated oven for 1 hour, or until the chicken is cooked through and the glaze is caramelized.
- Once done, remove from the oven and let it rest for a few minutes.
- Serve the Apricot Glazed Russian Chicken hot, optionally garnished with chopped parsley or green onions.
Notes & Wine Advice
Wine Advice:
Pair this Apricot Glazed Russian Chicken with a light-bodied white wine such as Riesling or Gewürztraminer to complement the sweetness of the apricot preserves and the savory onion soup mix.Nutrition values
Calories: 450 kcal | koolhydraten: 45 g | Eiwitten: 25 g | Vet: 20 g | Suiker: 30 g
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Peach Teriyaki Chicken Skewers
Peach Teriyaki Chicken Skewers
Equipment
- 13 x 9 dish for marinating
- Skewers for grilling
Ingredients
- 3 boneless chicken breasts cut into cubes
- 2 jars baby juice apple or peach juice
- Teriyaki sauce to taste
- 2 cloves garlic crushed
- 1 clove
- 2 jars baby food peaches
Instructions
- In a 13 x 9 dish, mix together the baby juice, crushed garlic, clove, teriyaki sauce, and baby food peaches.
- Adjust the amount of teriyaki sauce according to your taste preferences.
- Add the chicken cubes to the marinade, ensuring they are fully coated.
- Cover the dish and refrigerate for 8 to 24 hours to allow the chicken to marinate.
- After marinating, remove the chicken from the marinade and discard the excess marinade.
- Thread the marinated chicken cubes onto skewers.
- Preheat the grill to medium-high heat.
- Grill the chicken skewers, turning occasionally, and baste with the reserved marinade until the chicken is cooked through and slightly charred, about 10-15 minutes.
- Serve the grilled chicken skewers with vegetables over rice.
Notes & Wine Advice
Wine Advice:
Pair these Peach Teriyaki Chicken Skewers with a semi-sweet Riesling or a light-bodied rosé to complement the fruity and savory flavors.Nutrition values
Calories: 250 kcal | koolhydraten: 20 g | Eiwitten: 25 g | Vet: 7 g | Suiker: 15 g
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Citrus-Soy Marinated Chicken
Citrus-Soy Marinated Chicken
Equipment
- Glass or ceramic container for marinating
Ingredients
- 4-6 pieces of chicken any cut of your choice
- 1 cup soy sauce
- 1/3 cup lemon juice
- 1/4 cup dry sherry or white wine
- 1/4 cup chopped green onions
- 1 garlic clove minced
- Pinch of pepper
Instructions
- In a glass or ceramic container, combine the soy sauce, lemon juice, dry sherry or wine, chopped green onions, minced garlic, and a pinch of pepper.
- Mix well.
- Add the chicken pieces to the marinade, ensuring they are fully submerged.
- Cover the container and refrigerate for 12 to 24 hours, allowing the chicken to marinate.
- After marinating, remove the chicken from the marinade and discard the excess marinade.
- Grill or broil the chicken until cooked through, ensuring it reaches an internal temperature of 165°F (75°C).
- Serve the grilled or broiled chicken hot.
Notes & Wine Advice
Wine Advice:
Pair this Citrus-Soy Marinated Chicken with a light-bodied white wine such as Pinot Grigio or Sauvignon Blanc to complement its zesty flavors.Nutrition values
Calories: 200 kcal | koolhydraten: 4 g | Eiwitten: 30 g | Vet: 5 g | Suiker: 1 g
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Swiss Chicken Cordon Bleu
Swiss Chicken Cordon Bleu
Equipment
- skillet
- toothpicks
Ingredients
- 3 whole chicken breasts split, skinned, and boned
- 3 slices 4 oz. Swiss cheese, each cut in half
- 3 slices 4 oz. boiled ham, each cut in half
- 2 tablespoons margarine or butter
- 1 can cream of chicken soup
- 1/4 cup milk
- Chopped parsley for garnish
Instructions
- Flatten each chicken breast.
- Place half a slice of Swiss cheese and half a slice of boiled ham on each flattened chicken breast.
- Roll up the chicken breast and secure with toothpicks.
- In a skillet, melt the margarine or butter over medium heat.
- Brown the rolled chicken breasts, seam side down, until golden brown on all sides.
- In a small bowl, mix the cream of chicken soup and milk until well combined.
- Pour the soup mixture over the browned chicken breasts in the skillet.
- Cover the skillet and cook over low heat for 20 minutes, stirring occasionally.
- Once the chicken is cooked through and the sauce is heated, remove the toothpicks.
- Garnish with chopped parsley before serving.
Notes & Wine Advice
Wine Advice:
Pair this Swiss Chicken Cordon Bleu with a light-bodied white wine such as Chardonnay or Sauvignon Blanc to complement its creamy sauce and savory flavors.Nutrition values
Calories: 380 kcal | koolhydraten: 8 g | Eiwitten: 30 g | Vet: 24 g | Suiker: 2 g
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Rustic Chicken with Peppers and Mushrooms
Rustic Chicken with Peppers and Mushrooms
Equipment
- pot
Ingredients
- 4 chicken breasts
- 3 green peppers sliced
- 2 3 oz. cans mushrooms, drained
- 1 large onion sliced
- 4 potatoes peeled and cut into large chunks
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 teaspoons paprika
- Oil for browning
- 1 cup water
Instructions
- Heat oil in a pot over medium heat.
- Brown the chicken breasts on both sides.
- Remove from the pot and set aside.
- Brown the sliced green peppers in the same pot.
- Once browned, remove and set aside.
- In the same pot, brown the sliced onion and drained mushrooms together.
- Return the browned chicken breasts and sliced green peppers to the pot.
- Add salt, pepper, paprika, and water.
- Stir to combine.
- Cover the pot and bring the mixture to a boil.
- Once boiling, reduce the heat to low and simmer for 2 hours.
- After 2 hours, remove the chicken breasts.
- They should be soft.
- Add the peeled potato chunks to the pot and cook for an additional 15 to 20 minutes, or until the potatoes are tender and cooked through in the gravy.
Notes & Wine Advice
Wine Advice:
Pair this rustic chicken dish with a medium-bodied red wine such as Syrah or Zinfandel to complement its robust flavors.Nutrition values
Calories: 380 kcal | koolhydraten: 45 g | Eiwitten: 30 g | Vet: 10 g | Suiker: 8 g
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Chicken Pilaaf Casserole
Chicken Pilaaf Casserole
Equipment
- ovenproof dish
- aluminum foil
Ingredients
- 1 1/3 cups Minute Rice
- 1 envelope onion soup mix
- 1 can cream of mushroom soup
- 1 1/2 cups boiling water
- 4 tablespoons melted butter
- Salt and pepper to taste
- 4 pieces chicken
Instructions
- Preheat the oven to 350°F (175°C).
- In an ovenproof dish, combine the Minute Rice, onion soup mix, cream of mushroom soup, and boiling water.
- Mix well.
- Brush the chicken pieces with melted butter and sprinkle with salt and pepper.
- Arrange the chicken pieces on top of the rice mixture in the dish.
- Cover the dish with aluminum foil.
- Bake in the preheated oven for 1 hour and 15 minutes, or until the chicken is cooked through and tender.
- Optionally, this dish can be prepared ahead of time and then baked before serving.
Notes & Wine Advice
Wine Advice:
Pair this hearty chicken pilaaf casserole with a medium-bodied red wine such as Merlot or Cabernet Sauvignon to complement its rich flavors.Nutrition values
Calories: 480 kcal | koolhydraten: 45 g | Eiwitten: 23 g | Vet: 23 g | Suiker: 1 g