Category Archives: Entree


Spaghetti with Spicy Chicken and Peanut Sauce

4 Med Chicken breasts halves approximately 1 lb.
1 Sm Red pepper thinly sliced
1 Tsp Sesame oil
1/2 Sm Thai peanut sauce
1/2 Lb Spaghetti
1 Tbsp Fresh lime juice
2 Cup Small broccoli florets
3 Each Scallions thinly sliced
1 Handful Chopped peanuts for garnish

Instructions and Notes:
1. Pound chicken between sheets of wax paper to 1/4 inch thick. Rub with sesame oil. Heat a large nonstick skillet over high heat. Add chicken breasts. Cook 2 to 3 minutes per side, turning once until cooked through. Remove to a plate. 2. Cook spaghetti in a large pot of salted boiling water until al dente, about 8 minutes. Stir in broccoli and drain. Rinse with cold water until cool. Drain. 3. Cut chicken breasts into thin diagonal strips. In a large bowl, combine pasta, all but 2 tablespoons of scallions, red pepper, 1/4 cup peanut sauce, and lime juice. Toss until mixed. 4. Divide pasta among plates. Arrange chicken in center of pasta. Drizzle with remaining peanut sauce. Sprinkle with remaining scallions and chopped peanuts.

Wine Chicken

1/4 Cup Butter (or oil)
1 Tbsp Italian dressing mix
1 Ct Cream of cheese w/ chives (4 ozs)
4 Tbsp Chicken breasts (boneless and Skinless)
1 Cup Dry white wine
1 Can Condensed cream of mushroom soup

Instructions and Notes:
1. Melt butter in skillet 2. Brown the chicken on both sides. 3. Sprinkle italian dressing mix over chicken. 4. Place the chicken on a shallow baking dish. 5. Blend soup, cream cheese, and wine. 6. Spoon cream and soup mixture over the chicken. Bake at 325 degrees for 45 minutes to an hour uncovered. Baste twice while cooking. Good when served over egg noodles.

Orange Chicken with Bacon

8 Each Skinless chicken breasts
1 Each Finely chopped onion
1/4 Cup fresh orange juice
1/3 Each Calvert’s Cedar Street Mustard
3 Cloves Fresh garlic, pressed
3 Tbsp Soy sauce
3 Tbsp White vinegar
1 Each Grated rind of 1 orange
16 Slices Bacon

Instructions and Notes:
Marinate chicken in all ingredients except for the bacon overnight. Before cooking wrap two slices of bacon around each breast and secure with a toothpick. Grill over medium hot coals for approximately 35 minutes or until moist but firm. Chicken can also be baked in the oven at 375 degrees F. for 40 minutes. Each serving: 482 calories, 64 g protein, 4 g carbohydrate, 22 g total fat (7 g saturated), 175 mg cholesterol.

Cajun Chicken with Linguini

24 Oz Chicken breast (8 pcs)
1 Qt Linguini (cooked)
1/4 Cup Cajun seasoned flour
1 Qt Krazy salt (seasoned salt)
3/4 Cup Clarified butter blend
1/2 Cup Green onion, chopped
2 Cup Heavy Cream

Instructions and Notes:
1. Flatten chicken breast to 3/8″. Sprinkle lightly with salt. 2. Dip in cajun seasoned flower and shake off excess. (see below) 3. Saute in clarified butter blend until golden brown on both sides. 4. Add heavy cream; bring to a simmer. 5. Remove chicken to hot plate. Add linguini and Krazy salt to pan. Heat until linguini is hot and coated with sauce. Serve on a hot platter. Place 2 pieces of sauteed chicken breasts next to 1 cup of hot linguini coated with sauce. Pour remaining sauce over chicken. Then sprinkle with chopped green onion.

Buttermilk Pancakes

2 Cups Sifted flour
2 Eggs Slightly beaten
1 Tsp Salt
2 Eggs Sugar
1 Tsp Baking soda
2 Cups Buttermilk
2 Tbsp Melted Butter

Instructions and Notes:
Sift dry ingredients into bowl, add eggs, buttermilk & melted butter, stirring only until flour is barely moist (it will be a little lumpy). Bake on a hot, lightly greased griddle or skillet (375ยบ).