Country Breakfast Quiche

Ingredients

• 8 slices bacon
• 1 small onion, chopped
• 4 eggs
• 2 tablespoons milk
• 2 tablespoons all-purpose flour
• 1 teaspoon dried parsley
• 1/4 teaspoon dried thyme
• salt and pepper to taste
• 1 (9 inch) unbaked pie crust
• 1/4 cup shredded mozzarella cheese
• 1/2 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain (reserving 1 tablespoon of grease) crumble bacon and set aside. Heat reserved bacon grease in skillet and saute onion until soft.
3. In a large bowl, beat together eggs, milk, flour, parsley, thyme, salt and pepper. Add bacon, onion, mozzarella and cheddar cheese; mix well. Pour mixture into pie crust.
4. Bake in preheated oven for 45 minutes, or until lightly brown on top and firm in the middle. Serve warm.

Mini Calzones

Ingredients

• 2 tablespoons olive oil
• 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
• 2 cloves garlic, minced
• 1 medium onion, cut into 1/2-inch pieces
• 1 medium carrot, thinly sliced
• 1 medium zucchini, cut into 1/2-inch pieces
• 1 medium red bell pepper, cut into 1/2 inch pieces
• 2 (14.5 ounce) cans diced tomatoes with juice
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried basil
• 1 bay leaf
• 2 tablespoons butter
• salt and pepper to taste

Directions

1. Heat the olive oil in large skillet over medium-high heat. Stir in chicken and cook about 1 minute. Mix in garlic and onion; cook until tender. Stir in carrot, zucchini, and red bell pepper. Pour in tomatoes with juice. Season with red pepper flakes, basil, and bay leaf, and continue cooking 10 minutes, until vegetables are tender and chicken juices run clear. Stir in the butter until melted, and season with salt and pepper just before serving.

Mini Calzones

Ingredients

• 2 tablespoons olive oil
• 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
• 2 cloves garlic, minced
• 1 medium onion, cut into 1/2-inch pieces
• 1 medium carrot, thinly sliced
• 1 medium zucchini, cut into 1/2-inch pieces
• 1 medium red bell pepper, cut into 1/2 inch pieces
• 2 (14.5 ounce) cans diced tomatoes with juice
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried basil
• 1 bay leaf
• 2 tablespoons butter
• salt and pepper to taste

Directions

1. Heat the olive oil in large skillet over medium-high heat. Stir in chicken and cook about 1 minute. Mix in garlic and onion; cook until tender. Stir in carrot, zucchini, and red bell pepper. Pour in tomatoes with juice. Season with red pepper flakes, basil, and bay leaf, and continue cooking 10 minutes, until vegetables are tender and chicken juices run clear. Stir in the butter until melted, and season with salt and pepper just before serving.

Chicken Stew Recipes

Ingredients

• 2 tablespoons olive oil
• 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
• 2 cloves garlic, minced
• 1 medium onion, cut into 1/2-inch pieces
• 1 medium carrot, thinly sliced
• 1 medium zucchini, cut into 1/2-inch pieces
• 1 medium red bell pepper, cut into 1/2 inch pieces
• 2 (14.5 ounce) cans diced tomatoes with juice
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried basil
• 1 bay leaf
• 2 tablespoons butter
• salt and pepper to taste

Directions

1. Heat the olive oil in large skillet over medium-high heat. Stir in chicken and cook about 1 minute. Mix in garlic and onion; cook until tender. Stir in carrot, zucchini, and red bell pepper. Pour in tomatoes with juice. Season with red pepper flakes, basil, and bay leaf, and continue cooking 10 minutes, until vegetables are tender and chicken juices run clear. Stir in the butter until melted, and season with salt and pepper just before serving.

Coconut Pie

Ingredients

• 3/4 cup sugar
• 3 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 3 cups milk
• 3 eggs, beaten
• 1 1/2 cups flaked coconut, toasted, divided
• 1 tablespoon butter or margarine
• 1 1/2 teaspoons vanilla extract
• 1 (9 inch) pastry shell, baked

Directions

1. In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 minutes more (do not boil). Remove from the heat; stir in 1 cup coconut, butter and vanilla. Pour into pie shell; sprinkle with remaining coconut. Chill for several hours before serving. Refrigerate leftovers.

Chicken Canzanese

From Season 11: Italian Comfort Classics

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Why this recipe works:

Chicken canzanese is a regional Italian braised dish that transforms tough old birds into a moist and tender meal. Today’s lean, mass-produced chickens, however, turn dried-out and bland when braised. We wanted old-fashioned results with a modern-day bird: tender, juicy chicken in an intensely flavored, well-developed sauce.
To start, we swapped out young, modern chickens for meaty chicken thighs that hold up especially well to braising. Next, we turned to the sauce. We browned diced prosciutto on the stovetop until it rendered enough fat to cook the garlic, which created a rich flavor base. Then we added white wine and chicken broth, and simmered them to concentrate flavors and burn off the raw alcohol flavor. We returned the chicken to the skillet and put it into the oven, uncovered to crisp the skin. To round out the flavors, we added a quick squeeze of lemon juice, a generous pat of butter, and a sprinkling of chopped rosemary. (less)

Chicken canzanese is a regional Italian braised dish that transforms tough old birds into a moist and tender meal. Today’s lean, mass-produced chickens, however, turn dried-out and bland when b...(more)

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Before we could perfect the regional Italian classic known as chicken canzanese, we needed to modify braising for lean and tender modern birds.

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Serves 4 to 6

When seasoning the dish at the end, be mindful that the prosciutto adds a fair amount of salt. It is important to use a piece of thickly sliced prosciutto in this recipe; thin strips will become tough and stringy. An equal amount of thickly sliced pancetta or bacon can be used in place of the prosciutto. Serve the chicken with boiled potatoes, noodles, or polenta to absorb extra sauce.

Ingredients

• 1 tablespoon olive oil
• 2 ounces prosciutto (1/4 inch thick), cut into 1/4-inch cubes (see note)
• 4 medium garlic cloves , sliced thin lengthwise
• 8 bone-in, skin-on chicken thighs (about 3 pounds), trimmed of excess fat and skin
•   Ground black pepper
• 2 teaspoons unbleached all-purpose flour
• 2 cups dry white wine
• 1 cup low-sodium chicken broth
• 4 whole cloves
• 1 (4-inch) sprig fresh rosemary , leaves removed and minced fine (about 1/2 teaspoon), stem reserved
• 12 whole fresh sage leaves
• 2 bay leaves
• 1/4-1/2 teaspoon red pepper flakes
• 1 tablespoon juice from 1 lemon
• 2 tablespoons unsalted butter
•   Table salt

Instructions

• 1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Heat 1 teaspoon oil in 12-inch heavy-bottomed ovensafe skillet over medium heat until shimmering. Add prosciutto and cook, stirring frequently, until just starting to brown, about 3 minutes. Add garlic slices and cook, stirring frequently, until garlic is golden brown, about 1½ minutes. Using slotted spoon, transfer garlic and prosciutto to small bowl and set aside. Do not rinse pan.
• 2. Increase heat to medium-high; add remaining 2 teaspoons oil and heat until just smoking. Pat chicken dry with paper towels and season with ground black pepper. Add chicken, skin side down, and cook without moving until well browned, 5 to 8 minutes. Using tongs, turn chicken and brown on second side, about 5 minutes longer. Transfer chicken to large plate.
• 3. Remove all but 2 tablespoons fat from pan. Sprinkle flour over fat and cook, stirring constantly, for 1 minute. Slowly add wine and broth; bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits. Cook until liquid is slightly reduced, 3 minutes. Stir in cloves, rosemary stem, sage leaves, bay leaves, red pepper flakes, and reserved prosciutto and garlic. Nestle chicken into liquid, skin side up (skin should be above surface of liquid), and bake, uncovered, until meat offers no resistance when poked with fork but is not falling off bones, about 1 hour 15 minutes. (Check chicken after 15 minutes; broth should be barely bubbling. If bubbling vigorously, reduce oven temperature to 300 degrees.)
• 4. Using tongs, transfer chicken to serving platter and tent with foil. Remove and discard sage leaves, rosemary stem, cloves, and bay leaves. Place skillet over high heat and bring sauce to boil. Cook until sauce is reduced to 1¼ cups, 2 to 5 minutes. Off heat, stir in minced rosemary, lemon juice, and butter. Season to taste with salt and pepper. Pour sauce around chicken and serve.

Chicken Chimichangas

Ingredients

• 1 1/2 cups chicken broth
• 1 cup uncooked long-grain rice
• 1/2 cup red enchilada sauce
• 1 1/2 onion, diced, divided
• 6 (12 inch) flour tortillas
• 4 cups diced cooked chicken breast, divided
• 1 pound Monterey Jack cheese, shredded, divided
• 1 (6 ounce) can sliced black olives
• 4 cups refried beans, divided
• 1/4 cup vegetable oil
• TOPPING
• 3 avocados, peeled and pitted
• 1/2 cup finely chopped cilantro
• 2 tablespoons lemon juice
• 3 green onions, diced
• 1/4 cup finely chopped jalapeno chile peppers
• 1 tomato, diced
• 2 cups shredded lettuce
• 1 cup sour cream
• 2 cups shredded Cheddar cheese

Directions

1. In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
2. Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
3. When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.
4. Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
5. To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.