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Poultry & Eggs

ALL PURPOSE CROCKPOT SHREDDED CHICKEN

 - From https://www.thechunkychef.com/all-purpose-braised-crockpot-shredded-chicken/.  Recommended by Dr. Doug!

Basic Quiche

  • 4 large eggs
  • 2 cups half-and-half, or 1 cup each heavy cream and skim milk
  • 1/3 lb smoked bacon
  • 1/3 cup frozen chopped spinach, thawed and drained
  • pastry crust (optional)
  • 1/2 cup shredded cheese - white cheese preferred: Swiss, mozzarella, jack, parmessan

Chop and cook bacon until crispy.  Drain well.  If using pastry crust, sprinkle bacon bits in pastry shell.

Combine remaining ingredients, mixing well.  Pour into pan/pastry shell.  Bake at 425° for 15 minutes, reduce heat to 300° and cook until knife inserted in center comes out clean, about 30 minutes.

Buffalo Chicken Wings


(From the kitchen of Gramma Katein)
  • Cover 1 to 5 lbs. of chicken wings with a sauce of:
  • puree together:
  • 1 cup ketchup
  • ¼ cup salad oil
  • ¼ cup Tobasco
  • 1 can chopped green chilies
  • 1 onion
  • 1 Tbl garlic, chopped

Broil or grill for 5 to 10 minutes on a side - medium coals, or 4 inches from broiler. Serve with bleau cheese dressing (Maries is good and thick) and Celery Sticks.

Chicken Enchilada Casserole


(From the kitchen of Gramma Taylor)
  • 1 ½ to 2 lb. chicken breasts, cooked*
  • 1 package flour tortillas, cut into triangles (sixths)
  • 1 small onion, chopped
  • 1 can chopped green chilies
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can chicken broth (water + 1 tsp. bullion)
  • 1 cup grated cheddar cheese
  • 1 cup grated jack cheese

Chop chicken into ½-inch cubes, combine with sauces, chilies, broth and onion. Grate and Combine cheeses. Layer tortillas, sauce, and cheeses in a deep casserole dish. Top with cheese and tortilla wedges. Bake at 350° for 40 to 45 minutes.

*Or substitute a 3 to 4 lb. chicken, boiled with spices (1 tsp each: garlic, pepper, chili powder, a bay leaf, 1 small onion) and deboned.

Pecan-Coated Turkey or Chicken Tenderloins


Recipe from an out-of-print recipe book.
  • 4 Turkey Breast Tenderloins or Chicken Breasts
  • 4 tsp Dijon-style or Deli-style mustard [we prefer Deli-Style]
  • 1/2 Cup chopped pecans
  • 3 Tbl fine seasoned bread crumbs [Optional]
  • 2 Tbl Grated Parmesan Cheese [More is better]
  • 2 Tbl Butter, melted

Preheat oven to 425°. Place meat in a shallow baking pan. Brush each tenderloin/breast with 1 tsp mustard. Combine remaining ingredients in a small mixing bowl. Sprinkle mixture evenly over the meat.

Bake 18 to 20 minutes, until done.

Serve with Spinach Salad!

Chicken Cordon Blue


From the kitchen of Emeril Lagasse

Doug's Masterpiece - couldn't get a picture before it started to disappear!

  • 4 (6-ounce) chicken breast, cut in half and pounded into thin scallops
  • 8 thin slices of proscuitto
  • 8 slices of Bethmale
  • 1 cup flour
  • 2 eggs, slightly beaten with 2 tablespoons milk
  • 1 cup herb bread crumbs
  • Essence, recipe follows
  • 3 tablespoons olive oil
  • 4 ounces julienned proscuitto
  • 1 cup sweet peas
  • Salt and black pepper
  • 1 tablespoon butter
  • 2 cups Mornay sauce, hot

Season each side of the chicken scallops with salt and pepper. Lay on scallop flat and layer 2 pieces of the proscuitto, 2 pieces of the cheese and top one chicken scallop. Season the flour with Essence. Carefully dredge the chicken in flour. Dip the chicken in the egg mixture, letting any excess drip off. Season the bread crumbs with Essence. Finally dredge the chicken in the herb crust, crusting each side completely. In a saute pan, heat the olive oil. When the oil is hot, add the chicken. Saute for 2 to 3 minutes on each side or until golden brown. Remove from the pan and drain on a paper-lined plate. Season with Essence. In a saute pan, melt the butter. Add the julienned proscuitto and sweet peas. Season with salt and pepper. Sauti for 2 minutes. Fold the proscuitto and peas into the Mornay sauce. Serve the sauce with the chicken

Essence (Emeril's Creole Seasoning):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

For more of Emeril's recipes, go to Emerils.com.