by Dorothea Malloy
We once were invited to a cookout where a Cistercian priest made the most delicious grilled chicken we had ever tasted. This is our attempt to duplicate that recipe.
8 Servings
Ingredients:
2 lbs boneless, skinless chicken breasts
1/4 cup olive oil
1/2 cup lemon juice
1 minced clove garlic
1/2 tsp salt
1/2 tsp coarsely ground pepper
1 tsp fresh or 1/2 tsp dried rosemary
Directions:
1. Remove any excess fat from the chicken breasts. If pieces are very thick, cut them lengthwise in two.
2. Mix marinade ingredients well and pour over chicken pieces in a gallon-size zipper bag. Chill at least 3 hours, up to 24 hours, turning pieces at least once. (Marinate longer for better flavor.)
3. Preheat grill to medium high heat. Broil chicken pieces 4-5 minutes on each side, removing smaller pieces first. Be careful not to overcook.
4. Remove from grill and tent with foil for 5 minutes before serving.
Stir-Fry Chicken
By Dorothea Malloy
Serves 6
Ingredients:
1 1/2 lb boneless, skinless chicken breast, thinly sliced
2-3 TB low sodium soy sauce, to taste
3/4 cup low sodium chicken broth, divided use
1-2 tsp grated fresh ginger, or 1/2 tsp powdered ginger
1 tsp 5 Spice Blend
1 clove garlic, crushed
3 TB olive oil (divided use)
1 1/2 cups diagonally sliced carrots
1 1/2 cups thinly sliced broccoli or cauliflower
1 10-oz package frozen peas, thawed
4-6 green onions, white part thinly sliced; green part cut into ½-inch lengths
1 cup diagonally cut celery
4 oz mushrooms, sliced
2 TB cornstarch
Directions:
1. In a medium bowl, combine chicken with soy sauce, ginger, garlic, and 5 Spice Blend. Refrigerate 15-30 minutes.
2. Preheat 1 TB oil in skillet, uncovered, at medium-high heat, about 2 minutes.
3. Add carrots and stir-fry for 2 minutes.
4. Add 1/4 cup chicken broth. Cover and steam 4 minutes.
5. Remove carrots to a large bowl.
6. Heat 1 TB oil in pan. Add broccoli and peas and stir-fry for 2 minutes. Remove to bowl with the carrots.
7. Add onions, celery and mushrooms and stir-fry for 2-3 minutes. Remove to bowl with the carrots, broccoli, and peas.
8. Heat 1 TB oil in pan. Add chicken with marinade and stir-fry until cooked through. Stir vegetables into chicken.
9. Combine 1/2 cup chicken broth and cornstarch. Stir into chicken mixture and cook until thick. Serve over brown rice.
Serves 6
Ingredients:
1 1/2 lb boneless, skinless chicken breast, thinly sliced
2-3 TB low sodium soy sauce, to taste
3/4 cup low sodium chicken broth, divided use
1-2 tsp grated fresh ginger, or 1/2 tsp powdered ginger
1 tsp 5 Spice Blend
1 clove garlic, crushed
3 TB olive oil (divided use)
1 1/2 cups diagonally sliced carrots
1 1/2 cups thinly sliced broccoli or cauliflower
1 10-oz package frozen peas, thawed
4-6 green onions, white part thinly sliced; green part cut into ½-inch lengths
1 cup diagonally cut celery
4 oz mushrooms, sliced
2 TB cornstarch
Directions:
1. In a medium bowl, combine chicken with soy sauce, ginger, garlic, and 5 Spice Blend. Refrigerate 15-30 minutes.
2. Preheat 1 TB oil in skillet, uncovered, at medium-high heat, about 2 minutes.
3. Add carrots and stir-fry for 2 minutes.
4. Add 1/4 cup chicken broth. Cover and steam 4 minutes.
5. Remove carrots to a large bowl.
6. Heat 1 TB oil in pan. Add broccoli and peas and stir-fry for 2 minutes. Remove to bowl with the carrots.
7. Add onions, celery and mushrooms and stir-fry for 2-3 minutes. Remove to bowl with the carrots, broccoli, and peas.
8. Heat 1 TB oil in pan. Add chicken with marinade and stir-fry until cooked through. Stir vegetables into chicken.
9. Combine 1/2 cup chicken broth and cornstarch. Stir into chicken mixture and cook until thick. Serve over brown rice.
Kathy’s Stir-fry Chicken
by Kathy Valenzuela
Ingredients:
4 chicken breasts, skinless, boneless, cut into bite-size pieces
1 16-oz bag frozen vegetables (I use french-cut green beans, onions, mushrooms, carrots &broccoli mixture) or fresh vegetables (if using fresh vegetables, steam them lightly before stir-frying)
cooked rice
Sauce (measurements are approximate-season to taste):
1/2 cup water or chicken broth
1 TB cornstarch
dash ginger
salt and pepper-about 1/4-1/2 tsp each, or to taste
1 tsp honey
Directions:
1. Mix sauce ingredients together and set aside.
2. In large covered skillet, cook chicken pieces over medium heat, in a little oil, if necessary.
3. When almost fully cooked, add frozen or steamed fresh vegetables.
4. Pour sauce over chicken and vegetables and cover.
5. Cook about 10 minutes or until sauce is thickened, stirring occasionally.
6. Serve with rice.
Ingredients:
4 chicken breasts, skinless, boneless, cut into bite-size pieces
1 16-oz bag frozen vegetables (I use french-cut green beans, onions, mushrooms, carrots &broccoli mixture) or fresh vegetables (if using fresh vegetables, steam them lightly before stir-frying)
cooked rice
Sauce (measurements are approximate-season to taste):
1/2 cup water or chicken broth
1 TB cornstarch
dash ginger
salt and pepper-about 1/4-1/2 tsp each, or to taste
1 tsp honey
Directions:
1. Mix sauce ingredients together and set aside.
2. In large covered skillet, cook chicken pieces over medium heat, in a little oil, if necessary.
3. When almost fully cooked, add frozen or steamed fresh vegetables.
4. Pour sauce over chicken and vegetables and cover.
5. Cook about 10 minutes or until sauce is thickened, stirring occasionally.
6. Serve with rice.
Baked Chicken
By Febrina Malloy
Ingredients:
1 chicken, cut up
4 TB flour
1 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1/2 tsp sage
1 tsp poultry seasoning
1 tsp dried parsley
Directions:
1. Combine flour and seasonings in a paper or plastic bag. Add chicken, a few pieces at a time, and shake to coat.
2. Brown chicken in a skillet with 1/2 inch oil, or spread on a jelly roll pan and bake at 400° for 20 to 30 minutes until it begins to brown; turn over and bake another 20 minutes.
3. Drain fat and save juice if it can be separated. Add 2 TB hot water to pan and scrape off brown bits. Put all pieces into a covered casserole, add defatted juice, or 2-3 TB water if no juice, brown bits, and wine.
4. Cover and put in oven at 325° and bake for 1/2 hour, or longer if big chicken.
Ingredients:
1 chicken, cut up
4 TB flour
1 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1/2 tsp sage
1 tsp poultry seasoning
1 tsp dried parsley
Directions:
1. Combine flour and seasonings in a paper or plastic bag. Add chicken, a few pieces at a time, and shake to coat.
2. Brown chicken in a skillet with 1/2 inch oil, or spread on a jelly roll pan and bake at 400° for 20 to 30 minutes until it begins to brown; turn over and bake another 20 minutes.
3. Drain fat and save juice if it can be separated. Add 2 TB hot water to pan and scrape off brown bits. Put all pieces into a covered casserole, add defatted juice, or 2-3 TB water if no juice, brown bits, and wine.
4. Cover and put in oven at 325° and bake for 1/2 hour, or longer if big chicken.
Quick Italian Sausage
By Dorothea Brandt Malloy
Ingredients:
1 lb ground pork
1 tsp fennel or anise seed
1 tsp dried parsley
1 tsp grated Romano cheese
1/2 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
2 TB water
Directions:
Mix all ingredients. Form into small patties and fry in a skillet over medium heat.
Ingredients:
1 lb ground pork
1 tsp fennel or anise seed
1 tsp dried parsley
1 tsp grated Romano cheese
1/2 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
2 TB water
Directions:
Mix all ingredients. Form into small patties and fry in a skillet over medium heat.
Glazed Ham
Ingredients:
1 fully cooked, bone-in ham
1 can pineapple slices, drained and the juice reserved.
1 c. brown sugar
1/4 cup reserved pineapple juice
2 tsp dry mustard
Whole cloves
Directions:
1. Preheat oven to 350°. Place ham, fat side up, on shallow roasting pan. Roast unglazed for 15- 20 minutes per pound. Remove from the oven.
2. Remove any skin, exposing the fat beneath. With a sharp knife, score the outside fat in a diamond pattern, 1/4 inch deep. Do not cut into the meat.
3. Mix the brown sugar with the juice and the dry mustard. Spread over the outside of the ham. Place the pineapple rings on top, holding with toothpicks. Place cloves in the center of each ring. Return to oven and roast until glaze is melted, about 30 minutes more. Let stand 10 minutes before serving.
1 fully cooked, bone-in ham
1 can pineapple slices, drained and the juice reserved.
1 c. brown sugar
1/4 cup reserved pineapple juice
2 tsp dry mustard
Whole cloves
Directions:
1. Preheat oven to 350°. Place ham, fat side up, on shallow roasting pan. Roast unglazed for 15- 20 minutes per pound. Remove from the oven.
2. Remove any skin, exposing the fat beneath. With a sharp knife, score the outside fat in a diamond pattern, 1/4 inch deep. Do not cut into the meat.
3. Mix the brown sugar with the juice and the dry mustard. Spread over the outside of the ham. Place the pineapple rings on top, holding with toothpicks. Place cloves in the center of each ring. Return to oven and roast until glaze is melted, about 30 minutes more. Let stand 10 minutes before serving.
Baked Swiss Ham Buns
By Lillie Horky (Laurel Horky Malloy’s mother)
Serves four
Ingredients:
1/4 cup soft margarine
2 TB prepared mustard
1 tsp horseradish
2 TB onion
2 tsp toasted poppy seeds
4 onion rolls, sliced in half
4 Swiss cheese slices
4 boiled ham slices
Directions:
1. Mix margarine, mustard, horseradish, onion, and poppy seeds. Spread on buns.
2. Top each with cheese and folded ham. Fit into buns.
3. Wrap in foil and place on baking sheet.
4. Bake in 350° oven about 15 minutes.
Serves four
Ingredients:
1/4 cup soft margarine
2 TB prepared mustard
1 tsp horseradish
2 TB onion
2 tsp toasted poppy seeds
4 onion rolls, sliced in half
4 Swiss cheese slices
4 boiled ham slices
Directions:
1. Mix margarine, mustard, horseradish, onion, and poppy seeds. Spread on buns.
2. Top each with cheese and folded ham. Fit into buns.
3. Wrap in foil and place on baking sheet.
4. Bake in 350° oven about 15 minutes.
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