KITTENCAL'S TURKEY OR CHICKEN A LA KING
This is a great recipe to use up leftover turkey or chicken, I serve this over baked puff pastry shells or cooked egg noodles, Texas toast works well also, feel free to add in other veggies, if you don't care for garlic then omit and just use the mushrooms, this recipe may be doubled if desired to serve 6-8 --- you will *love* this! :)
Provided by Kittencalrecipezazz
Categories Poultry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat butter in a large skillet over medium heat; add in mushrooms; cook until the mushrooms are tender (about 6 minutes).
- Add in garlic and cook for about 2-3 minutes.
- Add in flour and cayenne (if using) and stir for 1 minute.
- Slowly add in broth and bouillon powder; cook stirring until thickened.
- Add in whipping cream, turkey or chicken and corn or peas; simmer stirring for 5-6 minutes.
- Mix in grated Parmesan cheese and pimento, then season with black pepper and a small amount of salt if desired to taste.
- Delicious!
Nutrition Facts : Calories 272.8, Fat 22.4, SaturatedFat 13.6, Cholesterol 69.3, Sodium 630.8, Carbohydrate 13.7, Fiber 1.3, Sugar 1.7, Protein 6.9
KITTENCAL'S ROTISSERIE CHICKEN FOR THE GRILL (OR SMALL TURKEY)
This is the way I do my rotisserie chicken on my outdoor grill, and I most always do two or three whole chickens, you may use a larger roaster chicken in place of the fryers or even a small turkey but cooking time will need to be increased, I have stated to cook until internal temperature reaches 180 degrees, I most always remove slightly before that as the chicken/s will continue to cook after removing, I use seasoned salt but white salt will do just fine :)
Provided by Kittencalrecipezazz
Categories Whole Chicken
Time 11h20m
Yield 1 whole chicken, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl combine melted butter or margarine with oil, 2 teaspoons seasoned salt, garlic powder paprika and black pepper.
- Wash the chicken inside and out with cold water, then pat dry using a paper towel.
- Lightly salt the inside cavity with seasoned salt or white salt and black pepper.
- Tie the legs and wings together securely with cotton butchers twine, then tie string around the body of the chicken in two places.
- Set grill to high heat.
- Thread the chicken on the rotisserie spit, then place on the rotisserie grill.
- Cook chicken for 10 minutes on high heat.
- After 10 minutes on high heat REDUCE the grill heat to medium then baste the chicken all over with some of the melted butter mixture (leave some to baste with during cooking time).
- Close the lid and cook for 1 to 1-1/2 hours basting occasionally or until the chicken is cooked through and internal temperature reaches 180 degrees F when taken with a meat thermometer.
- Cooking time will vary just slightly depending on the size of the chicken.
- Remove the chicken from the rotisserie and place on a large plate.
- Cover loosely with foil and let stand for about 15 minutes before slicing.
Nutrition Facts : Calories 895.1, Fat 71.9, SaturatedFat 25.3, Cholesterol 284.4, Sodium 1526.5, Carbohydrate 1.7, Fiber 0.7, Sugar 0.2, Protein 57.8
CHICKEN (OR TURKEY) A LA KING
We always have this meal made with leftover turkey after the holidays. It is one of my father's favorites.
Provided by Karen From Colorado
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For sauce, melt butter or margarine in a large saucepan.
- Stir in flour, salt, and pepper.
- Add the milk, water and bouillon all at once.
- Cook and stir over medium heat until thick and bubbly.
- Stir in the chicken or turkey, mushrooms, peas and pimiento.
- Continue to stir and cook until sauce bubbles again.
- Serve over toast points, English muffins or biscuits.
KITTENCAL'S TURKEY OR CHICKEN POT PIE
This filling is also wonderful served over baked puff pastry shells or Texas toast instead of baking in a pie shell --- make two and freeze one for another meal! to save time you may cook the potatoes a day ahead and refrigerate, since the bouillon powder has a high sodium content do not add in any salt until the end of cooking ;-)
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Fit one pastry into the bottom of a 9 or 10-inch deep-dish pie plate; set aside.
- In a large skillet heat 1/3 cup butter over medium heat; add in onion, garlic, celery, thyme and cayenne (if using) cook for about 4 minutes.
- Add in flour and bouillon powder; stir with a wooden spoon for 1-2 minutes.
- Slowly add in the chicken broth and heavy cream; heat stirring with a wooden spoon until bubbly and thickened.
- Add in cooked turkey and frozen vegetables; simmer over low heat for about 15 minutes.
- Mix in cooked cubed potatoes, then season with black pepper and a little salt to taste (you may omit the salt if desired).
- Pour the mixture into the pie shell.
- Roll one pastry over top, seal and and flute the edges as desired.
- Using a small sharp knife make 3 slits into the top of the crust.
- Place the pie onto a baking sheet.
- Bake at 425 degrees F for 10 minutes.
- Reduce oven temperature to 350 degres F and continue baking for 30 minutes or until the pie bubbles slightly out of the top slits and the crust is golden brown.
Nutrition Facts : Calories 634.7, Fat 37, SaturatedFat 14.7, Cholesterol 76.3, Sodium 772.5, Carbohydrate 53, Fiber 5.8, Sugar 2.9, Protein 23.1
CHICKEN (OR TURKEY) A LA KING
This is the Chicken a la King recipe from my first cookbook, a Betty Crocker version, circa 1980. The pages are dog eared and/or missing, full of rips and tears, and thoroughly used. I am submitting this recipe to keep it past the life of my old beloved cookbook. I have used this recipe for day after Thanksgiving turkey leftovers since I began making my own turkey. It's just as important now to my family as the Thanksgiving bird in its first form.
Provided by Chef AprilAllYear
Categories Meat
Time 30m
Yield 1 pot, 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook and stir mushrooms and green pepper in margarine or butter over medium heat 5 minutes, remove from heat.
- Blend in flour, salt and pepper.
- Cook over low heat, stirring constantly, until the mixture is bubbly; remove from heat.
- Stir in instant bouillon, milk, water and reserved mushroom liquid.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Stir in chicken and pimiento; heat through.
- Serve over toast, hot mashed potatoes, waffles, rice or noodles.
Nutrition Facts : Calories 213.6, Fat 12.9, SaturatedFat 3.6, Cholesterol 8.5, Sodium 1250.8, Carbohydrate 20.6, Fiber 4.5, Sugar 4.8, Protein 6.4
CHICKEN (TURKEY) A LA KING IN TOAST CUPS
Make and share this Chicken (Turkey) a La King in Toast Cups recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut crusts off bread.
- Using a rolling pin, roll each slice to 1/4 inch thickness.
- Fit each into lightly greased 6 oz custard cup or jumbo muffin pan.
- Bake in centre of 375 degree Fahrenheit oven until golden brown, about 8 minutes.
- Meanwhile, in a large saucepan, melt butter over medium heat; cook onion, carrot, celery, red pepper, salt, pepper, and thyme, stirring occasionally, until onion is softened, about 2 minutes.
- Add flour; cook, stirring constantly, for 1 minute.
- Whisk in stock, milk and vinegar; cook, whisking often, until thick enough to coat back of spoon, about 10 minutes.
- Add chicken and peas; cook until bubbly and peas are tender, about 3 minutes.
- Spoon into toast cups just before serving.
Nutrition Facts : Calories 458.1, Fat 16.4, SaturatedFat 7.2, Cholesterol 79, Sodium 1190, Carbohydrate 48.6, Fiber 7.1, Sugar 9.3, Protein 30.6
CHICKEN A LA KING
I make this when my wife is in need of some comfort food. It's one of her favourites. I use all frozen diced vegetables to make the prep time quick and easy. This is really a simple way to make this dish.
Provided by Paul Elliott
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut up chicken into bite size pieces.
- Heat 1 Tbsp of oil in a large skillet on medium high heat.
- Add chicken and stir fry until no longer pink.
- Remove from skillet and set it aside.
- Add 1 Tbsp oil to skillet on medium high heat.
- Add garlic and brown for a minute.
- Add onions and saute for 2-3 minutes.
- Add peppers and saute an additional 5 minutes.
- Return cooked chicken to skillet.
- Add in chicken soup and milk.
- Reduce heat to a simmer.
- When mixture begins to bubble, add in mixed vegetables and simmer approx.
- 15-20 minutes.
- Serve over rice.
Nutrition Facts : Calories 322.8, Fat 12.9, SaturatedFat 3.4, Cholesterol 47.5, Sodium 733.8, Carbohydrate 32.3, Fiber 6.2, Sugar 4.4, Protein 22
KITTENCAL'S PERFECT ROASTED WHOLE TURKEY (GREAT FOR BEGINNERS)
Here you will find easy step-by-step instructions that will result in the best juiciest turkey you will ever have! cooking the turkey breast-side down will create a tender juicy turkey without brining or using other methods --- if you are stuffing the turkey you will need approximately 8 cups of prepared stuffing for an 18-pound turkey --- the cooking time for this recipe is for an 18-pound stuffed turkey cooked at 325 degrees F but you have the option of stuffing or not --- my best advise for a beginner is to use a meat thermometer inserted in the breast area, this way you will be assured that your turkey is cooked to the proper temperature, you can cover the uncooked stuffed turkey with plastic wrap and refrigerate overnight and just pop it in the oven the following mid-morning or whenever you are ready to cook the turkey --- make certain that you have lots of chicken broth handy for this recipe as you will most likely need to keep adding more into the pan while cooking --- see cooking times on the bottom for whole turkeys --- see my recipe#145064
Provided by Kittencalrecipezazz
Categories Whole Turkey
Time 4h25m
Yield 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 325 degrees F, convection oven heat set to 320 degrees F.
- Set oven rack to lowest position.
- Remove the giblets and neck from the cavity.
- Rinse the turkey well with cold water inside and out then pat dry with a paper towel.
- Place the turkey on a rack on a roasting pan.
- In a small bowl mix together the melted butter with oil (I also like to add in 1 teaspoon garlic powder with the oil/butter mixture if you are a garlic-lover then use it).
- Fill the inside cavity loosley with prepared stuffing (if you are not using stuffing then tie the legs together with cotton butchers twine).
- Using clean hands rub the outside of the turkey with the oil/butter/garlic mixture.
- Season the turkey all over with salt and lots fresh ground black pepper.
- If you are NOT stuffing the bird place breast-side down on the rack, if stuffing leave breast-side up.
- Place/tent a large piece of heavy foil over the turkey.
- Place the pan in the oven, then pour about 4-5 cups chicken broth in the pan.
- Keep basting the turkey about every 30-40 minutes with the pan juices on the bottom of the pan (removing the foil and re-tenting every time you baste).
- If you see the juices starting to evaporate then add in more broth to the pan about 2 cups at a time.
- After about 2-1/2 hours of cooking time remove the foil.
- Keep roasting (325 degrees F) until the internal thermometer reads 180 degrees F (80 degrees C).
- The total cooking time for this 18-pound stuffed bird should be about 4 hours.
- Transfer the cooked turkey to a large serving platter, cover loosley with foil and let rest 30 minutes before carving (DO NOT slice the turkey before 30 minutes or all juices will flow out of the bird!).
- --------------------------------------------.
- **NOTE** cooking times for whole turkeys cooked at 325 degrees are as follows.
- For an 8-12 pound turkey, roast for 2-3/4 to 3 hours.
- For a 12-14 pound turkey, roast for 3 to 3-3/4 hours.
- For a 14-18 pound turkey, roast for 3-3/4 to 4-1/4 hours.
- For an 18-20 pound turkey, roast for 4-1/2 to 4-3/4 hours.
TURKEY / NOODLES A LA KING
Make and share this Turkey / Noodles a La King recipe from Food.com.
Provided by 4-H Mom
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook noodles according to package directions.
- In a medium saucepan, melt butter and cook onion until tender but not brown. Stir in soup, milk and remaining ingredients, heat to boiling then simmer, stirring occasionally. 10 minutes or until heated through.
- Serve over hot cooked noodles.
Nutrition Facts : Calories 364.6, Fat 11, SaturatedFat 4.9, Cholesterol 67.8, Sodium 496, Carbohydrate 53.3, Fiber 4.2, Sugar 4, Protein 13.3
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