GARDEN CHICKEN BURGER
Steps:
- 1.Put the chicken in a bowl and add the zucchini, carrot, scallion, hummus, parsley, garlic, coriander and cumin. Mix the meat and flavorings together by hand, or with a wooden spoon, until evenly combined. Form into four burgers, about 1/2-inch thick. (If the mixture is very soft, transfer the burgers to a plate and refrigerate for 10 minutes.)
- 2. Heat a nonstick skillet over medium heat. Brush burgers lightly with olive oil and season with 1 1/2 teaspoons salt and some pepper. Add burgers to the pan and cook until browned and cooked through, about 5 to 8 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170 degrees F. Set aside to rest for 5 minutes. Serve burgers on a toasted bun or in a pita with toppings as desired.
PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
GARDEN CHICKEN AND STUFFING
This is a "Campbell Soup" recipe, it's easy to make using ingedients you have on hand. This is a good way to use up the leftovers from a grocery store pre-cooked chicken or a turkey dinner. I like Butterball Herb Stuffing the best - it's in the freezer section. (it comes in 900g pkg. and because we prefer more stuffing I use the whole pkg.) I omit the chesse, personal preference.
Provided by Helen1
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook celery, onion & carrots in hot butter/ margarine in a 3 qt saucepan over medium heat until tender.
- Add flour; cook 1 minute more, stirring constantly.
- Gradually stir in broth and milk.
- Cook till mixute boils and thickens, stirring constantly, then remove from heat.
- Add stuffing and chicken; toss to coat.
- Spoon into 12x8" baking dish.
- Bake at 350 F for 35 minutes.
- Sprinkle with cheese, bake 5 minutes more or until cheese is melted.
GARDEN HERB CHICKEN
Garlic plus fresh parsley and thyme combine to create a delectably smart chicken crowd-pleaser.
Provided by My Food and Family
Categories Chicken
Time 55m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Use pulsing action to process first 4 ingredients in food processor just until coarsely chopped. Add dressing; pulse just until blended. (Do not overprocess.) Pour over chicken in shallow dish; turn to coat both sides of each breast. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade.
- Grill chicken 6 to 8 min. on each side or until done (165ºF).
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g
GARDEN CHICKEN
This colorful, delicious casserole is not only flavor packed, but it is also a sight to behold. You can't beat this boutiful dish for family or company.
Provided by weekend cooker
Categories Chicken Breast
Time 1h
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet over medium heat, saute chicken and garlic in butter for 15 minutes. Remove chicken and set aside.
- With butter in skillet, saute squash, zucchini, and sweet bell pepper and cook just until tender crisp.
- In a small saucepan, melt 3 tablespoons butter and add flour, seasoned salt, salt, black pepper, and pesto seasoning. Stir to form a paste.
- Over medium high heat, gradually add broth, stirring constantly, until thick.
- Stir in cream and heat thoroughly.
- In a large bowl, combine chicken vegetables, broth-cream mixture, and drained pasta.
- Transfer to a greased 9x13 inch casserole dish.
- Cover and bake at 350 degrees for 30 minutes.
- Uncover and sprinkle parmesan cheese over top of casserole and return to oven for 5 minutes.
GARDEN CHICKEN ALFREDO
Provided by Calvin Harris
Categories Chicken Pasta Kid-Friendly Dinner Healthy Self Diabetes-Friendly Small Plates
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- On a grill pan coated with cooking spray, grill chicken breasts, turning once, until cooked through, 12 minutes; chop and set aside. Recoat pan with spray and grill zucchini, squash, pepper and portobellos, turning once, 6 minutes; chop vegetables into 1/4-inch pieces. Cook pasta as directed; drain, return to pot and stir in 2 tablespoons olive oil. In a bowl, dissolve cornstarch in 1 tablespoons cold water. In a large skillet over medium heat, cook remaining 2 tablespoons olive oil, onion and garlic until onion is soft, 3 to 5 minutes. Add half-and-half and broth; boil, then simmer 5 minutes. Mix in 3/4 cup Parmesan and yogurt; simmer 3 to 5 minutes more. Remove skillet from heat; slowly add cornstarch mixture until sauce is thick enough to coat the back of a spoon. On a platter, combine pasta, sauce, chicken, vegetables, artichokes, remaining 1/4 cup Parmesan, parsley, and salt and pepper.
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- Fill your feeder with the mixed-grain feed, or store the feed in a pet food container or a galvanized steel bucket with a lid.
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- In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, yeast, salt, and sugar. Add the oil and warm water, and stir with a wooden spoon to form a sticky ball. On a lightly floured work surface, knead the dough, dusting with flour as needed, until smooth and elastic, about 4 minutes. Transfer to a medium bowl, cover with plastic wrap, and let rise in a warm place until nearly doubled, about 25 minutes.
- Stretch dough to about 9 inches, or in whatever shape you want, and place on a lightly oiled baking sheet.
CHICKEN IN AN HERB GARDEN RECIPE - KATIE CALDESI - FOOD & WINE
From foodandwine.com
- Season the chicken breasts with salt and pepper. Tightly roll them up lengthwise and secure with toothpicks at 1-inch intervals.
- In a large saucepan, combine the vinegar, 3/4 cup of water and a pinch of salt and bring to a gentle simmer. Add the chicken and cook over low heat until just white throughout, 10 to 12 minutes. Transfer the chicken to a work surface and let cool slightly. Discard the toothpicks. Slice the chicken crosswise into 1-inch-thick rounds.
- In a large bowl, whisk the olive oil with the mixed herbs and season with salt and pepper. Add the chicken, turning to coat evenly in the herb oil. Let cool to room temperature, about 30 minutes. Cover and refrigerate for at least 2 hours or overnight. Bring to room temperature and serve with crusty bread.
COPYCAT OLIVE GARDEN CHICKEN ALFREDO - THE FOOD HUSSY
From thefoodhussy.com
- While water is boiling, start chicken. I use air fryer at 360 for 12 minutes. You can also pan sear on medium heat or grill.
- When there is five min left on pasta, in a non-stick skillet over medium heat, add butter to pan. Once melted, add garlic to the pan.
5 REASONS TO GROW A CHICKEN GARDEN & WHAT TO PLANT
From ruralsprout.com
- Save money on chicken feed. Many people get chickens for the fun of raising backyard livestock and the “free eggs.” Then they realize those eggs are not free, they come with the cost of chicken food, bedding, coop, and healthcare.
- Make healthy food for your flock. Chickens are omnivores, which means they naturally enjoy a varied diet full of vegetables, grains, fruits, seeds, and meat.
- It can feed your family too! Your chickens aren’t the only ones who can reap the benefits of a backyard garden, your family can of course eat from it too!
10 CONTROVERSIAL SECRETS ABOUT OLIVE GARDEN'S FOOD ...
From eatthis.com
- It's said Olive Garden's chicken isn't real. "All across the board, they changed their chicken about six years ago from good chicken to chicken that's not so great," Newsweek reported the former employee said.
- Olive Garden reportedly uses "mystery cheeses." "Also, mystery cheeses, all across the board," the former employee's been quoted as having said. Find out which cheeses can be beneficial to your health by reading The One Grocery List You Need To Eat Healthy All Week, Nutrition Experts Say.
- There are allegedly bugs in Olive Garden's salads..? This former Olive Garden employee apparently said so: "There's always caterpillars and spiders that we have to pull out of the salad mix," @spookyshanny said, according to Newsweek.
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