Oven Baked Chicken, Mushroom Rice Pilaf, Tossed Salad

I love fried chicken - but not very often. It just isn't good for you. So.. over the years I have tried various recipes for "baked" fried chicken. Finally one that is a keeper. This was nice & crispy.

Oven-Baked Chicken (serves 8 - 10)

1 tbsp butter

2/3 cup Bisquick mix

1 1/2 tsp paprika

1 tsp salt

1 tsp garlic powder

1 tsp Italian seasoning

1/4 tsp pepper

1 cut-up whole chicken (mine was under 3 lbs and I was serving 7 people so I bought 2 chickens)

My grocery store had whole chickens on for 99 cents a pound. They also had the same chickens cut-up for the same price. I bought 2 of each. I love oven baked whole chickens - and then use the leftovers for sandwiches or on a salad. In each package of cut up chicken was 2 breasts, 2 thighs, 2 wings and 2 drumsticks. It also included giblets - which I tossed in the garbage.

Heat oven to 425 degree. In 9 x 13 inch baking dish, melt butter in oven. (I omitted this step, didn't think I needed the butter although next time I would spray the pans for easier clean up. One reason for the butter is more about putting the chicken in an already warm dish.)

In medium bowl, stir together Bisquick, paprika, salt, garlic powder, Italian seasoning and pepper.

Coat chicken with mixture. Place skin side down in heated dish. (oops, apparently I missed this instruction....I don't think it really mattered...but will try to remember this next time and see if it makes a difference.)

Bake 30 minutes, turn chicken and back another 30 minutes, or until juice of chicken is clear.


Isn't the color beautiful? The skin was crispy - the chicken was juicy - not dried out at all.

Mushroom Rice Pilaf (Serves 8)

1 cup green pepper

1 cup onion

1 cup mushrooms

2 tbsp butter

4 cups water

2 cups long grain rice

3 tsp chicken bouillon

3 tsp parsley

1 tsp salt

1/4 tsp pepper

In a saucepan, melt butter.

Chop green pepper, onion and slice mushrooms.

Add vegetables in pan with melted butter, saute until tender.

Stir in the water, rice, bouillon, parsley, salt and pepper.

Bring to a boil. Reduce heat.

Cover and simmer for about 20 minutes on low, until liquid is absorbed and rice is tender.

I really enjoyed the rice dish - although next time I would switch out the green pepper for celery. The green pepper didn't really add anything to the dish - and I think the celery would add a nice crunch to the dish.

I also served tossed salad. I buy the bagged salad mix. I serve the salad mix in a bowl and then add fixings at the table. I put individual toppings in bowls, such as cucumber, mushrooms, cheese, croutons and tomatoes. The salad dressings also go on the table. I find everyone makes the salad they want to eat and what is left goes into the fridge for another day. I used to put the fixings in the salad and add the dressing - and if it didn't get eaten it was pretty much wasted as it got so soggy before the next meal. My family quite likes this and less waste is a good thing.

Hearty Beef Stew

My middle child, Nelson, loves stew. It is one of his favorites. Not so with my husband. Since my husband was away this week on business I decided to make some. I love stew from a slow cooker. The meat cooking for 8 or 9 hours really does just fall apart. This was a new recipe - and it calls for hoisin Sauce (used in oriental cooking). I liked the addition.


Hearty Beef Stew


2 tbsp butter
2 lbs beef stew meat
1 tbsp minced garlic
12 oz pkg of mushrooms , cut in half
1 1/2 large sweet onion, cut into 1 inch pieces
3 parsnips, cut into 1/2 - 1 inch slices
3 carrots, cut into 1/2 - 1 inch slices
1 rutabaga, peeled and cut into 1 inch pieces
1 - 1 1/2 lbs baby potatoes, quartered, about 10 potatoes
2 - 14.5 oz cans diced tomatoes
2 - 14 oz cans beef broth
2/3 cup hoisin sauce
2 tsp dried thyme


Melt butter in skilled until sizzling, add beef and garlic. Cover over medium-high heat until beef is browned (4 - 5 minutes). You might need to do this in batches. Put all ingredients into slow cooker with rest of vegetables.

In a medium bowl combine tomatoes, broth, hoisin sauce and thyme and pour over slow cooker ingredients - stir to combine.

Cook on low for 8 - 9 hours. I did turn it to high for the last hour or so. Not sure if it was necessary.


Here is the finished product. This was most definitely a heart stew. Great flavors. A little soupy. Next time I would try flouring the beef just before frying. The flour will then mix with the liquids and help thickening things up as it cooks.

The nice thing about stews is you can throw in whatever vegetables you have on hand. I love the root veggies so plan ahead and make sure I have them on hand when I make stew.

Moo Goo Gai Pan

Happy 2010! It has been awhile - but I am back and looking forward to sharing some more recipes with you. My husband and I have made a commitment to lose some extra pounds that we have found lately ;0) So some of our recipes are calorie reduced. I will provide the calorie count on recipes as often as possible.

So...without further ado....

MOO GOO GAI PAN

A dish that is quite commonly found at any Chinese Restaurant. I served this with steamed long grain white rice. This recipe is nice because change out vegetables to what you have on hand - or ones that you prefer.

1/4 cup chicken broth

2 tsp cornstarch

2 tbsp sherry (I use cooking sherry)

1 tbsp minced garlic

1 tbsp soy sauce (we only use Kikkoman - it has a much better flavor)

1 tsp sesame oil

1/2 tsp minced ginger

3/4 lb boneless, skinless chicken breast halves (about 3), sliced 1/4" thick and cut julienne

2 tbsp oil (not olive - smokes too easily)

1 cup shredded Chinese cabbage (napa or bok choy)

1 cup sliced mushrooms

1/2 cup celery

1-8 oz can bamboo shoots, cut julienne

1-8 oz can water chestnuts, sliced

Stir broth into cornstarch in small bowl. Add next 2 ingredients. Stir and set aside.

Combine soy sauce, sesame oil and ginger in a bowl. Add chicken. Stir until coated. Cover and marinate at room temperature for 15 minutes.

Heat wok on medium-high heat until very hot. Add 1 tbsp oil. Add chicken and marinade. Stir-fry for 2 or 3 minutes until chicken is no longer pink. Transfer to a bowl - keep warm.

Heat second amount of cooking oil in wok. Add vegetables. Stir-fry for about 2 minutes until vegetables are tender-crisp.

Stir broth mixture. Stir into vegetable mixture for about 1 minute until boiling and thickened.

Add chicken. Stir until heated through.

Serve over rice or noodles. This recipe is to serve 4. I doubled it and it served 6 comfortably. There was a very small serving left over. So...4 small servings - or 3 large servings. The dish is rather bland looking - but yummy to eat. Sprinkle with soy sauce before serving.

So...if you give this recipe a try - let me know what you think.

Mushroom Turkey Tetrazzini

Sorry JD - lol - just couldn't resist. I know you dislike mushrooms as much as I love them. Thanks for trying one the other day :0) eventually you WILL like them - I promise. I appreciate that many people don't like them at all - this recipe is forgiving - try using onion, celery, peas - let me know what you try!! Would love to hear what you think of this recipe. This is one of my husband's favorites. He is not a casserole fan - but this is an exception.

Mushroom Turkey Tetrazzini

1 - 12 oz pkg of spaghetti - I use whole wheat - good fiber and great flavor
2 tsp chicken bouillon
1/2 lb sliced fresh mushrooms
2 tbsp butter
2 tbsp flour
1/4 cup sherry
3/4 tsp lemon pepper
1/2 tsp salt
1/8 tsp nutmeg
1 cup fat-free evaporated milk
2/3 cup grated Parmesan, divided
4 cups cubed cooked turkey
1/4 tsp paprika

Cook spaghetti according to directions on package. Reserve 2 1/2 cups of cooking liquid.


In large skillet, saute mushrooms in butter until tender.


Stir in flour until blended.
Gradually stir in sherry and reserved cooking liquid.


Add lemon pepper, salt and nutmeg. Bring to a boil, stir and cook for 2 minutes until thickened.


Reduce heat to low; stir in milk.
Add 1/3 cup Parmesan cheese until blended.



Add sauce to bowl with spaghetti and turkey - stir to combine. Pour mixture into a greased baking dish. Sprinkle with paprika.

Bake at 375 degrees for 30 minutes. Serves 8.

Chicken in a Cashew Nut Sauce

Our family likes to try different foods from different cultures. Something we enjoy is curry. I have a recipe book - Best Ever Curry Book (over 150 great curries from India and Asia). The author is Mridula Baljekar. I have been trying to get in the habit of taking pictures of the meal as it progresses...but last night I got so into the cooking that I didn't remember until I was sitting at the table enjoying the food...oops. I did manage to remember to take a picture of the finished dish. I also cooked Basmati rice to go along with the rest.

2 onions

2 tbsp tomato paste

1/3 cup cashew nuts

1 1/2 tsp garam masala

1 tsp minced garlic

1 tsp chili powder

1 tbsp lemon juice

1/4 tsp ground turmeric

1 tsp salt

1 tbsp plain yogurt (I used a Greek yogurt - it has a nice texture)

2 tbsp olive oil

1 tbsp chopped fresh cilantro

1 tbsp sultana (golden) raisins

1 lb boneless, skinless chicken breasts or thighs, cubed

6 oz mushrooms

1 1/4 cup water

Cut the onions into quarts, then place in a food processor or blender. Process for 1 minute.

Add the tomato puree, cashew nuts, garam masala, crushed garlic, chili powder, lemon juice, turmeric, salt and yogurt to the onions and process for a further 1 1/2 minutes.

In a wok or large pan, heat the oil, lower the heat to medium and pour in the onion and spice mixture from the food processor or blender. Fry gently, stirring frequently, for about 2 minutes, lowering the heat if necessary.

Add the fresh coriander, raisins and chicken to the pan and continue to cook for a further minute.

Add the mushrooms, pour in the measured water and bring to a simmer. Cover the pan and cook over a low heat for about 10 minutes.

After this time, check that the chicken is cooked through and the sauce is thick. Continue to cook for a little longer if necessary.

Served over rice.

Serves 4

This was a big hit. Everyone enjoyed. It is not a hot curry. Nice flavor with just a little bite. We will definitely try this again. Well worth the time of spending with the food processor/blender to make the sauce. What do you think? Was it worth it?

Mushroom Barley Soup

I love soup. I can - and often do - eat soup every day. I love creamy, brothy, about the only kind I don't love is cold soup - to me the whole point of eating soup is it warms me up. Next to my love of soup - is mushrooms - sorry JD :) Today I tried a new recipe - it turned out yummy - give it a try - did you love it?

8 cups (2 quarts) beef broth

1/2 cup raw pearl barley

2 large carrots, sliced or diced

1/4 tsp dried sage

1 tbsp butter

1 onion, chopped

10 oz. fresh mushrooms, sliced

2 cloves garlic, minced

salt and pepper to taste

Combine the broth, barley, carrot and sage in a pot. Bring to a quick boil; reduce the heat and simmer slowly for 40 minutes.

In a saucepan, melt butter over medium heat. Add the onion and cook until wilted. Add the mushrooms and cook for another 10 minutes. Add the garlic and cook 5 minutes more.

Stir the mushroom mixture into the broth. Simmer partially covered 10 minutes longer.

Taste for seasoning and add the pepper and salt. Serves 4.