Lemon Greek Chicken

On of my familiy's favorite: It's not a whole lot of work, it's delicious and the chicken ist very juicy.

For 4 servings you need:

2 lemons

1/4 cup of olive oil

4 large garlic cloves

1-3 tsp dried oregano leaves

3/4 tsp salt

1/2 tsp ground black pepper

4 split bone in chicken breasts (or one whole chicken cut in pieces)

8 petite red potatoes

1 med. red bell pepper

1 med red onion

8 ounces whole mushrooms

Preheat oven to 400 F

Zest one lemon to get about 1 1/2 tblsp of zest. Juice this lemon to get 2 tblsp of juice. In a large bowl combine the lemon zest and juice, Garlic (pressed) oregano, salt and pepper, mix well.

Put the chicken on a large pan (I use my large Pampered Chef Stoneware Bar pan) and brush the chicken with the lemon juice mixture.

Cut up the potatoes and bell pepper in bite size pieces, cut onion into small wedges. Thinly slice remaining lemons. Combine potatoes, peppers, onion and lemon and the mushrooms with the lemon juice mixture in the bowl. Toss to coat.

Arrange the veggies around the chicken on the pan. Bake for one hour or until chicken is no longer pink in the center. Brushing chicken and veggies with the pan juices after 30 min.

Chipotle Chicken Cornbread Cups

1 cup (4 oz) grated cheddar cheese
1 pkg (7.5-8.5 oz) corn muffin mix
1 cup (8 oz) sour cream, divided
1/4 cup all-purpose flour
2 tbsp Chipotle Rub, divided
1 small red bell pepper
1-2 green onions with tops (about 1/3 cup thinly sliced)
1 1/2 cups finely diced cooked chicken
Additional sour cream (optional)
Snipped fresh cilantro (optional)

Preheat oven to 350°F. Grate cheese using Rotary Grater. In Classic Batter Bowl, combine cheese, muffin mix, 3/4 cup of the sour cream, flour and 1 tbsp of the rub; mix to form a thick batter.

Spray wells of Deluxe Mini-Muffin Pan with nonstick cooking spray. Divide batter evenly among wells using Small Scoop. Bake 14-16 minutes or until golden brown.
Meanwhile, finely dice bell pepper and thinly slice green onions.

Place bell pepper into (8-in.) Sauté Pan; cook over medium-high heat 2-3 minutes or until pepper begins to soften. Add chicken and remaining 1 tbsp rub to pan; cook and stir 2-3 minutes or until heated through. Remove pan from heat.

Combine chicken mixture, green onions and remaining 1/4 cup sour cream in Small Batter Bowl; mix well.
Immediately press tops of muffins with Mini-Tart Shaper to form cups. Cool in pan 3 minutes. Carefully remove cups to serving platter. Divide chicken mixture evenly among cups. Top with additional sour cream and sprinkle with cilantro, if desired.

Chicken Soup

This is chicken soup how my mom makes it. Perfect for the cold season, just heartwarming.

You need: 1 whole chicken

1 onion

couple carrots,

couple celery sticks

peas or any other veggie you like in the soup

rice or small noodles cooked seperate

Chicken bullion cupes

wash your chicken, take the inner organs who come with it out, you don't need them for this recipe.

Place Chicken in a big pot and fill it up with water, until chicken ist coverd.

Cut Onion in quaters, cut carrots and celery in bigger pieces (they are just in there for cooking to give some taste, they gonna be thrown away after cooking)

Put the bullion cupes in the water.

Bring to boil and than cook coverd on low to medium heat for at least 90 min (depends on size of chicken) up to 120 min.

Remove chicken und place on cutting board.

take all veggies out of the soup, throw them away.

Cut chicken in small bite size pieces, cut of the skin (it's pretty sloppy so it doesn't taste really good)

Season soup to taste with Salt, pepper, nutmeg etx.

Pour in Peas or any other veggie you like, sprinkle with parsley.

To prevent that noodles or rice gets overcooked, I cook them seperatly an add them directly to the plate and pour the soup over it.

Huehnerfrikassee (Chicken Ragout

This is one of our family all time favorite.. my husband loves it, I love it and for sure Caiden loves it.

You need:

6 skinless chicken legs (or 4 chicken breasts)

Salt, Pepper

flour

250 g Mushrooms

500 ml chicken broth (2 cups)

100ml White wine (3/4 of a cup)

1/2 cup sour cream

lemon juice

2 cups peas

Cut and season the chicken with salt an pepper and dust with some flour.

Cook it shortly in the pan without getting brown.

Take it out of the pan.

Clean off the mushrooms and cut them in half. cook them in the oil of the chicken . Dust them with some flour and then fill it up with chicken broth and white wine

Let it boil and then put the chicken back in. At medium heat let it cook for about 20 min. Stir ocaionally.

If you used chicken legs, take them out after cooking time and cut meat off the bones, return to pot. Stir in sour cream and peas. Bring to boil, season with salt, pepper and lemon juice.

Caiden eats always almost as much as we do, he loves that meal.

Pineapple glazed Cornish game hens

That was our Thanksgiving meal 2008 and it turned out really delicious. Cornish hens are really small, you can count one for each person, which is kind of fun, to have your own whole chicken.

You need:

4 cornish hens (or as many persons as you are)

salt and pepper

1/2 cup melted butter

1 can pineapple slices

1 cup chicken broth

1/2 tsp ground ginger

2 tsp sugar

2 tsp cornstarch

wash and dry chicken inside and out. cut off overlapping fat on neck and bottom of the hens. Season cavity with Salt and pepper. Place hens in a large shallow roasting pan, breast side up.

Brush cornish hens with half of the butter.

Drain pinapple, reserving the juice. Add enough water to juice to make 1 cup of liquid. Combine 1/2 cup of the pineapple liquid with chicken broth. Pour over the hens. Bake at 350 F for 50 to 60 min, bastin serveral times (every 10 to 15 min) with remaining butter and pan drippings.

Place 2 pineapple slices on top of each hen (I had only pieces but that works as well) .

Combine sugar, ginger, cornstarch and remaining pineapple liquid, spoon and brush it over the hens. Bake at 400 F for 15 min longer.
Just as a hint: if you think at the end of the baking time the hens are a little bit to pale for you, you can use your roasting function to brown it a little bit, but you should watch it carefully because they burn really easy... (but still taste good LOL)

And a second advice: When you clean you dishes after the meal, don't drop your super expensive baking stone in the sink... it will break (for my luck I still have a warranty on it)