VanMeter's Windy Ridge Farm Inc.

Recipes

Broccoli Chicken Casserole

Original recipe yield:
4 servings
INGREDIENTS
4 skinless, boneless chicken breast halves
1 pound broccoli florets, cooked
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon mayonnaise
1 cup shredded Cheddar cheese
1 cup dry stuffing mix

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes

Chicken a la Grits

Serves 4 to 6
If you use quick or instant grits, make them according to package directions, using part chicken broth. Add the beaten egg at the end of cooking time.
INGREDIENTS:
*Grits Cakes*
4 cups chicken broth, low sodium
1 cup stone ground grits
3 tablespoons butter
1 1/2 cups half-and-half
dash pepper
2 large eggs, divided
1 cup white cornmeal
vegetable oil
3 tablespoons butter
3 tablespoons flour
1 cup sliced mushrooms
2 green onions thinly sliced
1 cup chicken broth
1/2 cup heavy cream
1 tablespoon dry sherry, optional
2 to 3 cups diced chicken
salt and pepper, to taste
1 to 2 tablespoons pimiento, optional
fresh chopped parsley

PREPARATION:
Bring chicken broth and butter to a boil over high heat. Stir in grits and bring to a boil. Reduce heat to medium low to keep the grits boiling gently. Cook, stirring frequently, for 15 minutes. Add 3/4 cup of half-and-half.
Continue cooking, stirring frequently, for 15 minutes longer. Add remaining 3/4 cup half-and-half and pepper. Continue cooking, stirring frequently, for 30 minutes longer. Beat 1 egg lightly and add to the hot grits, whisking quickly until well blended. Cook for 1 minute longer. Pour grits into a buttered 10x15-inch jelly roll pan or spread in a larger pan to make a rectangle approximately 10x15 inches in size. Cover and refrigerate until chilled and firm.
Meanwhile, prepare the creamed chicken. Heat butter in a saucepan over medium-low until melted. Add mushrooms; cook, stirring, until soft and browned. Add green onions and cook for 1 minute longer. Stir in flour until blended into the butter; stir in chicken broth. Continue cooking, stirring, until thickened. Add heavy cream and sherry. Taste and add salt and pepper, as needed. Stir in chicken and pimiento, if using.

Fry grits cakes. Add oil to a large skillet, about 3 tablespoons, or to coat the bottom. Heat over medium heat. Beat 1 egg in a shallow bowl. Pour cornmeal into another shallow bowl. Cut grits out with a 2 1/2 to 3-inch cutter. Dip both sides in egg then in cornmeal. Arrange the coated grits cakes in hot oil. Cook for about 3 minutes, or until browned. Turn to brown the other side. With a slotted spatula, remove to a paper towel-lined plate.

Arrange 1 grits cake on a dinner plate; spoon some of the chicken mixture over it. Top with another cake and spoon a little more chicken mixture over that one. Sprinkle with fresh chopped parsley and serve with steamed asparagus or broccoli, if desired.

Parmesan Chicken Recipe

Serves 4 to 6
1 clove garlic, minced
1 stick unsalted butter (1/2 cup or 1/4 pound), melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
2 Tbsp chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic salt
A large pinch of Italian seasoning (herb mix)
1/8 teaspoon ground black pepper
2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches

Preheat oven to 450�F.

In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

Casablanca Chicken Stew

Serves 6

1 1/2 pounds chicken thighs, boneless and skinless, cut into 1-inch pieces
1 1/2 TBLS olive oil
1 onion, chopped
1 red bell pepper, sliced thin
2 cloves garlic, minced
1/2 tsp black pepper
1/2 tsp ground cinnamon
1/4 tsp ground cumin
1 tsp ground ginger
1 can (15 ounces) garbanzo beans, drained
3/4 cup golden raisins
1 can (14 ounces) chicken broth
1 TBLS flour, mixed with 2 TBLS water
1/4 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
1 TBLS lemon juice

In large saute pan over medium high heat, warm olive oil. Add chicken pieces and cook, stirring often, until chicken pieces are browned, about 10 minutes. Remove chicken from pan and set aside. To same saute pan, add onions and red bell pepper; cook until almost tender, about 6 minutes. Add garlic, black pepper, cinnamon, cumin and ginger. Stir and cook until spices are fragrant, about 45 seconds. Add garbanzo beans, raisins, chicken broth and cooked chicken. Bring mixture to a simmer; reduce heat to low, cover and cook 15 minutes.

Bring sauce in pan to a simmer, pour in flour/ water mixture and stir well. Simmer 5 minutes until sauce is slightly thickened. Remove from heat; stir in parsley, cilantro and lemon juice.

Serve over rice or couscous.

Tomato Spinach and Bean Burrito

Original recipe yield:
4 servings

PREP TIME 10 Min
COOK TIME 25 Min
READY IN 35 Min

INGREDIENTS
2 tablespoons olive oil
1 cup diced onion
3 cloves garlic, minced
2 tablespoons chili powder, or to taste
1 teaspoon ground cumin
1/4 cup water
4 cups chopped fresh tomatoes
1 (15 ounce) can kidney beans, drained and rinsed
salt to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 (10 inch) flour tortillas
1 ripe avocado, sliced
4 tablespoons sour cream
4 tablespoons salsa

DIRECTIONS
Heat oil in a large skillet on medium-high heat. Saute onion and garlic for 5 minutes. Stir in chili powder and cumin, and cook 1 minute. Stir in water, tomato, kidney beans and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
Stir in spinach and cook 5 minutes more. Spoon 1/4 of the bean mixture into the middle of a warm tortilla. Wrap and garnish with avocado, sour cream and salsa.