Elswets Roast Chicken Food

ELSWET'S SMOTHERED PIGGY BAKED CHICKEN BREAST

Steps:

• Slice chicken breasts in half and roll in whole wheat flour. Lightly brown in butter substitute.
• Place in a baking dish and cover with sliced ham and cheese. Set aside.
• Saute onion and garlic until clear, add olives, herbs, and wine.
• Bring to a boil and cook for approximately 8 minutes.
• Add in 1 tablespoon of remaining flour [from breading the chicken] and stir until completely disolved. Add milk. Stir until thoroughly blended.
• Ladle over chicken and bake at 375°F for approximately 20-25 minutes.

ELSWET'S ROSEMARY RICE

Steps:

• Heat the oil over medium high heat in a medium-sized sauce pan that has a lid.
• Add the rosemary, garlic, and red pepper.
• Then cook the green onions and parsley until soft- 2-3 minutes.
• Add rice, and salt, and cook, stirring constantly for 30 seconds.
• Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes.
• Add one cup of HOT water, add the gumbo filé [or sassafras leaves] and continue to cook until rice is done.
• Remove from heat and let sit for 5 minutes.
• Stir in vinegar and serve hot.

ELSWET'S CREOLE STYLE CHICKEN & DUMPLINGS

Steps:

• Chicken: Place chicken pieces into a large pot. Add water, salt and pepper and bay leaf to the chicken pieces, enough to cover the chicken.
• Partially cover your pot and cook on medium until tender. Simmer gently, do not allow the pot to boil! The chicken will take 3 or 4 hours. When tender, remove the pieces from the broth, and keep warm.
• Gravy: There should be 3-4 cups of broth in the pot. Skim off the fat and measure the broth. For each cup of skimmed broth, mix 1 1/2 teaspoons of the fat with the same amount of flour.
• Stir several spoonfuls of the hot broth into the fat-flour mixture, and then pour the mixture back into the broth in the kettle.
• Cook the gravy until it is slightly thickened. Add sage, rosemary, and thyme, and salt and pepper to taste.
• Dumplings: Sift the flour, baking powder, and salt together. Beat the egg, add the milk to the egg, and mix with the dry ingredients.
• Drop by spoonfuls into the simmering chicken gravy, or roll out to a 1/4 inch thickness and cut into 1 inch by 2-inch pieces and drop into the gravy.
• Cover tightly and cook for 15 minutes. The cover must NOT be removed, while the dumplings are cooking.
• Debone the chicken, add back to pot. Add white wine and Gumbo File (ground sassafras leaves), stir and let heat for 8 minutes.
• Serve.

ELSWET'S UBER - TANGY CHICKEN PEPPERONI

Steps:

• Prepare pasta by instructions on box using salted water; rinse, drain and set aside.
• Over a medium heat, in a large skillet, saute celery, bell pepper, onion and mushroom in 1 tablespoon of the olive oil until onion is clear.
• Add pepper flakes, oregano, basil, garlic, black pepper and salt.
• Cook [stirring often] for another 5 minutes.
• Add cayenne pepper, Tabasco® sauce, pepperoni and chicken; stir, cover and cook over medium heat until chicken pieces outsides are white.
• While chicken cooks, in another medium skillet, heat remaining 2 tablespoons olive oil, add the remaining garlic and mix very well.
• When oil is hot, SLOWLY stir in the flour, 1 tablespoon at a time mixing well until it is a thick paste.
• Stop adding the flour and remove from heat.
• Mix in 8 tablespoons of the tomatoes and blend very well, quickly, into a thick tomato paste.
• Add remaining tomatoes, stirring during addition and mix until thoroughly blended.
• Stir into cooked chicken mixture, add cream cheese and blend well.
• Return to heat and cook an additional 8 minutes to ensure thorough heating of the tomatoes and melting of the cream cheese.
• Either mix into cooked prepared pasta, or spoon over a bed of the pasta.
• Top with grated parmesan and serve hot.