Butterflied Grilled Game Hens with Herbs
Chicken Alfredo with Mushrooms and Broccoli
Chicken and Mushroom Sauce with Fettuccine
Chicken Cutlets with Ham and Swiss
Chicken Enchiladas with Green Chile Sauce
Chicken Manicotti With Herb White Sauce
Chicken With Tomatoes And Capers
Chicken Wraps with Green Chile Sauce
Fried Chicken With Peach Relish
Grilled Chicken Thighs With Hungarian Butter
Grilled Chicken with Summer Salsa
Linguine with Andouille and Chicken
Mexican Chicken for Burritos and Tacos
Slow Cooker Chicken with White Sauce
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8 boneless skinless chicken thighs 2 Tbs olive oil 1/4 cup seasoned breadcrumbs 1 (12 oz) jar marinated artichoke hearts, drained, halved, marinade reserved 1 small yellow onion, chopped 1/2 lb fresh mushrooms, sliced 1 Tbs Univer Goulash Cream Mild 1 tsp Univer Gourmet Garlic Cream 1/2 tsp dried oregano 1/2 tsp dried rosemary 1/2 cup white wine Freshly-ground black pepper, to taste |
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Preheat oven to 350 degrees F. In large frying pan, heat oil over medium high heat. Dredge chicken in breadcrumbs. Fry in batches until lightly browned, turning once. Do not crowd pan. Transfer to baking dish. Add reserved marinade to frying pan; cook 5 minutes over medium heat, scraping up any browned bits, until liquid turns syrupy. Add onions, mushrooms, Goulash Cream Mild, Garlic Cream, oregano and rosemary; saute 5 minutes, until onion is translucent. Stir in artichoke hearts and wine. Season with pepper and bring to a low boil. Remove from heat. Pour mixture over chicken, cover and bake for about 25 minutes, or until chicken is done. Let rest, covered, for about 5 minutes. Transfer to a serving platter and pour any remaining pan juices over chicken. Serve with Creamy Mashed Potatoes (see recipe).
Serves 4
Preparation time: 20 minutes
Cooking time: 45 minutes
Ready in: 1 hour and 5 minutes
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3 lbs whole fryer chicken 1/4 cup Univer Gourmet Garlic Cream 1/4 cup Univer Red Gold Mild Salt and pepper to taste 1 (12 oz) can beer, opened |
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Wash chicken and pat dry. Season inside with salt and pepper. Place chicken butt over open beer can and insert can into chicken. Make sure the chicken is stable on the can and will stand up without aid. In a small bowl, mix together the Garlic Cream and Red Gold Mild. Rub the mixture over the bird, spreading evenly to coat. Season outside with salt and pepper. Place chicken on medium hot grill. Grill about 45 minutes, or until an instant-read thermometer reads about 170. (Chicken will continue to cook a few minutes more.) Remove from heat to a cutting board. Cover loosely with foil and let stand on beer can for about 10 minutes before removing from can. Caution: can will be hot. Discard beer can and beer, but enjoy with a fresh, ice cold brew.
Serves 4
Preparation time: 10 minutes
Cooking time: 45 minutes
Ready in: 55 minutes
Note:
For a spicy version, use Red Gold Hot instead of Mild.
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4 boneless skinless chicken breasts freshly-ground black pepper, to taste 1 (3 oz) package cream cheese, softened 1 Tbs Univer Goulash Cream Mild 1/4 cup crumbled blue cheese 1/2 cup chopped pecans, toasted 2 Tbs butter, melted 1 tsp Univer Gourmet Garlic Cream |
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Preheat oven to 350 degrees F. Place each chicken breast between two pieces of plastic wrap. Working from center to edges, lightly pound with the flat side of a meat mallet to 1/4 inch thickness. Remove plastic wrap and season with pepper. In a small mixing bowl, combine cream cheese, Goulash Cream Mild and blue cheese. Add pecans. Spoon mixture evenly over each breast. Spread nearly to edges. Fold in the sides and roll up, jelly-roll style, using toothpicks to secure. Put chicken breasts in a 2-quart baking dish. In another small mixing bowl, combine melted butter and Garlic Cream. Pour over chicken. Bake uncovered for 30 minutes, or until done. Remove to a serving platter and pour any pan juices over chicken. Remove toothpicks before serving. This dish pairs well with a Caesar salad and hot crusty bread.
Serves 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Ready in: 45 minutes
Note:You’re a lousy cook if your husband refers to the smoke detector as the oven timer.
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4 Cornish game hens - (about 1 1/4 lbs each) 1/4 cup Univer Mustard 2 Tbs Univer Red Gold Mild 1 Tbs extra virgin olive oil 1 tsp Univer Gourmet Garlic Cream 1 tsp Worcestershire sauce 1 tsp rubbed sage 1 tsp dried thyme 1/2 tsp freshly ground black pepper |
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To butterfly hens, use poultry shears or a sharp knife to split the hens lengthwise along one side of the backbone. With the breast side up, pull the body open, pressing down firmly on the breast until the rib bones crack and the hens lay reasonably flat. In a small bowl stir together the Mustard, Red Gold Mild, oil, Garlic Cream, Worcestershire sauce, sage, thyme and pepper. Place hens, breast side up, on medium grill. Baste liberally with sauce during cooking. Grill for about 30 minutes, or until juices run clear. Transfer hens to a platter and cover loosely with foil; let rest 10 minutes before serving. Enjoy with a glass of Pinot Noir.
Serves 4
Preparation time: 20 minutes
Cooking time: 30 minutes
Ready in: 1 hour
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1 (3 lb) fryer chicken, cut into pieces 2 cups buttermilk 1 Tbs Univer Sweet Ann 1 Tbs onion powder 1 tsp Univer Gourmet Garlic Cream 1 tsp Univer Strong Steven 1/3 cup fresh parsley, chopped 1/3 cup fresh thyme, chopped 1 cup flour 1 cup seasoned breadcrumbs 1/2 tsp cayenne pepper 1 quart canola oil, for frying |
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In a large mixing bowl, whisk together buttermilk, Sweet Ann, onion powder, Garlic Cream and Strong Steven. Add herbs and chicken; stir to coat. Cover and refrigerate for 4 hours or overnight. Drain but do not rinse chicken, leaving some herbs on skin. Discard marinade. On a large platter or in a large paper bag, combine flour with breadcrumbs and cayenne pepper. Heat oil in a large frying pan to 350 degrees F. Dredge chicken in flour mixture and shake to remove excess. Fry in batches on one side for about 20 minutes, flip and fry another 10 minutes, or until done. Do not crowd pan. Drain on paper towels and serve with hot corn on the cob with Horseradish Butter (see recipe). Enjoy with a glass of Zinfandel.
Serves 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Ready in: 4 hours and 45 minutes
Note:You’re drinking too much coffee when you have a picture of your coffee cup on your coffee cup.
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4 boneless skinless chicken breasts 1 Tbs oil 2 Tbs butter, divided 1 Tbs Univer Goulash Cream Mild 1/2 cup seasoned breadcrumbs 8 oz mushrooms, sliced 1 cup broccoli florets 1/2 cup prepared Alfredo sauce (to 3/4 cup) |
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In a large frying pan, heat oil, 1 tablespoon of butter and Goulash Cream Mild. Dredge chicken in breadcrumbs; cook until browned on all sides and done, about 15 to 20 minutes. Remove from pan; cover and keep warm. Add remaining butter; sauté mushrooms and broccoli for about 5 minutes. Stir in Alfredo sauce; warm through. Serve over chicken.
Serves 4
Preparation time: 10 minutes
Cooking time: 25 minutes
Ready in: 35 minutes
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6 boneless skinless chicken breast halves 2 Tbs extra virgin olive oil 1 (14 oz) jar marinated artichoke hearts, drained, marinade reserved 1 (8 oz) package cream cheese, softened 1/3 cup sour cream 2 Tbs Univer Mayonnaise 2 Tbs reserved artichoke marinade 1 Tbs Univer Mustard 1 tsp Worcestershire sauce 1 tsp Univer Gourmet Garlic Cream 1/2 tsp Univer Red Gold Hot 1/4 cup grated Parmesan cheese 1/2 cup green onions, chopped with tops 1/2 cup shredded mozzarella cheese |
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Preheat oven to 350 degrees F. In a large frying pan, heat oil over medium high heat. Brown chicken breasts on both sides until evenly browned, about 10 minutes. Place in casserole dish; set aside. Drain artichoke hearts, reserving marinade for the sauce. Quarter the hearts and place them over the chicken. In a food processor bowl, blend cream cheese, sour cream, Mayonnaise, reserved artichoke marinade, Mustard, Worcestershire sauce, Garlic Cream and Red Gold Hot in food processor until smooth. Mix in Parmesan cheese. Spoon cream cheese mixture over the chicken and artichokes. Cover and bake about 20 minutes, or until chicken is done. Uncover, turn on broiler, and top with green onions and mozzarella cheese. Place under broiler until cheese bubbles and begins to brown, about 5 minutes or less.
Serves 6
Preparation time: 15 minutes
Cooking time: 30 minutes
Ready in: 45 minutes
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8 oz fettuccine 2 Tbs olive oil 1 lb fresh white mushrooms, sliced 1/2 cup green onions, sliced 1 Tbs Univer Goulash Cream Mild 1 tsp Univer Gourmet Garlic Cream 1/2 cup low fat ricotta cheese 1/4 cup reserved pasta liquid 1 cup cooked chicken, diced 1 cup tomato, seeded and chopped 1/4 cup fresh basil, chopped |
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Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid; return pasta to pot and keep warm. Meanwhile, in a large frying pan, heat oil until hot. Add mushrooms, green onions, Goulash Cream Mild and Garlic Cream; cook, stirring frequently, until mushrooms are tender, about 5 minutes. Add ricotta and reserved pasta liquid to make a creamy sauce. Stir in chicken; toss to coat and heat through. Add tomatoes and basil; cook 1 minute longer. Serve over pasta with lightly toasted garlic bread. Enjoy with a glass of Chardonnay or white
Serves 4
Preparation time: 10 minutes
Cooking time: 15 minutes
Ready in: 25 minutes
Note:If you can’t eat all your chocolate, store it in the freezer. But, if you can’t eat all your chocolate, what’s wrong with you?
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1 lb boneless skinless chicken breasts, cut into 3/4" chunks 1/4 cup vegetable oil 1 1/2 cups onion, chopped, divided 1 cup green bell peppers, chopped, divided 1 Tbs Univer Strong Steven 2 tsp Univer Goulash Cream Hot 2 tsp Univer Gourmet Garlic Cream 2 andouille sausage links, sliced on the diagonal 2 bay leaves 1 1/2 cups long grain rice 3 cups low sodium chicken broth 1/2 cup green onions, chopped with tops 2 avocados, sliced |
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Heat oil in a large heavy pot over medium high heat. Add half the onions and half the bell peppers. Add the Strong Steven, Goulash Cream Hot and Garlic Cream and stir. Saute for about 15 minutes, until vegetables are browned. Add the sausage, chicken, the remaining onions and bell peppers and the bay leaves. Cook another 10 minutes, scraping up any browned bits often. Add rice and cook several minutes, stirring often to coat and lightly brown the rice. Add the broth, stir, and cover. Cook on medium-low heat 30 minutes or until liquid is nearly absorbed. Remove from heat, add green onions, stir, cover, and let stand 5 minutes. Remove bay leaves before serving. Serve with a crisp garden salad and sliced avocados.
Serves 4
Preparation time: 20 minutes
Cooking time: 55 minutes
Ready in: 1 hour and 20 minutes
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1/2 lb chorizo sausage, cubed 1 lb boneless skinless chicken thighs, cut into 1" chunks 1 Tbs Univer Gourmet Garlic Cream 1 medium onion, chopped 1 green bell pepper, chopped 1 (26 oz) jar prepared pasta sauce 1 (14 1/2 oz) can diced tomatoes, with liquid 1/4 cup grated Parmesan cheese 1 (16 oz) package penne pasta, cooked according to directions 3 Tbs Univer Goulash Cream Hot 1/4 cup green onions, chopped with tops, for garnish |
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Brown chorizo in a large frying pan over medium high heat. When the chorizo begins to render its fat, add the chicken; brown on all sides for about 5 to 7 minutes. Drain pan drippings, reserving 1 tablespoon of fat. Add Garlic Cream, onions and green peppers; saute another 5 minutes. Add pasta sauce, tomatoes and cheese. Reduce heat; simmer for 30 minutes. About 15 minutes into cooking, prepare pasta according to package directions; drain well. Toss with Goulash Cream Hot to coat; set aside and keep warm. Serve sauce over pasta, garnished with green onions. Chianti is a nice wine choice.
Serves 6
Preparation time: 15 minutes
Cooking time: 30 minutes
Ready in: 45 minutes
Note: Leftover shrimp? Add peeled and deveined shrimp near the end of cooking time.
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3 lbs frying chicken, cut into 8 pieces 1/2 cup plain yogurt 1 Tbs Univer Gourmet Garlic Cream 1/2 Tbs Univer Sweet Ann 1/4 cup extra virgin olive oil 1 lemon, zest and juice reserved |
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In a small mixing bowl, whisk together yogurt, Garlic Cream, Sweet Ann and olive oil. Zest and juice the lemon and add to marinade. Discard lemon or reserve for another use. Place the marinade in a large food storage bag and add chicken. Squeeze out air from bag, seal and turn chicken to coat thoroughly. Refrigerate for about 2 hours, turning occasionally. At grill time, remove chicken from marinade; discard marinade. Place chicken on grill over medium heat and grill for about 15 minutes on each side, or until juices run clear. Remove from heat, cover loosely with foil and let rest a few minutes before serving.
Serves 4
Preparation time: 10 minutes
Cooking time: 30 minutes
Ready in: 2 hours and 45 minutes
Note:It drives the pizza guy crazy when you ask what toppings go best with a good Chardonnay.
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8 bone-in, skin-on chicken thighs 1/4 cup vegetable oil 1 Tbs Univer Red Gold Mild 1/2 Tbs Univer Gourmet Garlic Cream 1 egg 1/2 cup flour 1/2 cup seasoned breadcrumbs 1 medium onion, chopped 8 oz fresh mushrooms, sliced 2 (28 oz) cans crushed tomatoes 1/2 cup red wine 2 Tbs Univer Goulash Cream Mild 2 cups shredded Italian cheese blend 1/2 cup fresh parsley, finely chopped hot cooked pasta |
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Preheat oven to 350 degrees F. In a large frying pan, heat oil, Red Gold Mild and Garlic Cream over medium high heat. Beat egg in a shallow dish. Combine flour and breadcrumbs in another shallow dish. Dip chicken in egg, then dredge in flour mixture. Brown chicken on both sides and place in a baking dish. To the frying pan, add onions and mushrooms; saute for about 5 minutes. Add tomatoes, wine, and Goulash Cream Mild. Blend well and pour over chicken. Bake for 1 hour, covered. Uncover and mix in parsley. Top with cheese and return to oven, uncovered, and bake 15 minutes longer, until cheese is bubbly and slightly browned. Serve over hot pasta. A glass of Pinot Noir is a lovely touch.
Serves 4
Preparation time: 15 minutes
Cooking time: 1 hour and 30 minutes
Ready in: 1 hour and 45 minutes
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3 lbs boneless skinless chicken breasts and thighs 3 stalks celery, sliced with leafy tops 1 green bell pepper, chopped 1 onion, chopped 8 oz fresh mushrooms, sliced 2 fresh jalapeno peppers, seeded and chopped 1 (14.5 oz) can diced tomatoes, with liquid 1 cup low sodium chicken broth 2 Tbs Univer Strong Steven 1 Tbs Univer Gourmet Garlic Cream |
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Place vegetables in slow cooker. Place chicken pieces on top of vegetables. Add tomatoes. In small mixing bowl, whisk together broth, Strong Steve and Garlic Cream. Pour mixture into slow cooker. Cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours. Serve over hot cooked rice.
Serves 6
Preparation time: 20 minutes
Cooking time: 8 hours
Ready in: 8 hours and 20 minutes
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8 chicken cutlets, lightly pounded 8 slices deli ham, thinly sliced 8 slices Swiss cheese, thinly sliced 1/3 cup seasoned breadcrumbs 1/4 cup grated Parmesan cheese 1/2 tsp dried rubbed sage salt and pepper to taste 2 Tbs vegetable oil 1 Tbs butter 1 tsp Univer Red Gold Mild 1 tsp Univer Gourmet Garlic Cream 1 Tbs flour 1 cup low sodium chicken broth |
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Place a slice of ham on each cutlet, topped with a slice of cheese. Fold in the sides of the cutlets; beginning at the bottom, roll up tight and secure each with a toothpick. In a shallow pan, combine breadcrumbs, Parmesan cheese, sage and salt and pepper. Roll cutlets in breadcrumbs to coat. Heat oil in large frying pan over medium high heat; brown chicken on both sides, about 10 minutes. Transfer to a serving platter and keep warm. Add butter, Red Gold Mild and Garlic Cream to frying pan and pull up browned bits. Add flour to melted butter mixture; cook for 1 to 2 minutes, stirring; add broth and stir until gravy has thickened. Serve with hot rice or mashed potatoes.
Serves 4
Preparation time: 15 minutes
Cooking time: 15 minutes
Ready in: 30 minutes
Note:Dieting is something we do religiously; we eat what we want and pray we don’t gain weight.
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2 cups cooked chicken, shredded 1 (8 oz) package cream cheese, softened 1/2 cup half and half cream 1 Tbs Univer Red Gold Hot 1 tsp Univer Goulash Cream Mild 1 (4 1/2 oz) can chopped green chilies 1 medium onion, chopped 10 (10") flour tortillas 2 (15 oz) cans green chile sauce with pork 1 1/2 cups shredded Mexican cheese blend Garnishes avocados, chopped tomatoes, chopped lettuce, shredded |
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Preheat oven to 350 degrees F. In a large mixing bowl, beat together cream cheese, half and half, Red Gold Hot and Garlic Cream until smooth. Add chicken, green chilies and onion; stir to combine. Spoon thin layer of green chile sauce in bottom of large baking pan. Spread each tortilla with a thin layer of green chile sauce. Place about 1/4 cup of chicken mixture in center of each tortilla. Roll tortillas and place seam side down in pan. Spoon some additional sauce over top of tortillas. Cover and bake about 20 minutes. Uncover and sprinkle on cheese. Baked, uncovered, about 5 to 7 minutes longer, until cheese is bubbly and slightly browned. Heat remaining sauce and serve with enchiladas. Garnish as desired. A cold Mexican beer is a must!
Serves 6
Preparation time: 30 minutes
Cooking time: 25 minutes
Ready in: 55 minutes
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3 cups cooked chicken, diced 2 Tbs butter or margarine 2 tsp Univer Red Gold Mild 1 tsp Univer Gourmet Garlic Cream 1 large onion, chopped 2 large carrots, peeled and sliced 2 medium potatoes, peeled, cut into 1/2" dice 1 tsp dried oregano 1 tsp dried thyme 1 3/4 cups low sodium chicken broth 1 (10 3/4 oz) can cream of chicken soup 1/2 cup heavy cream 1 cup green peas, fresh or frozen salt and pepper 8 pastry shells, baked according to package directions |
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In a large saucepan, melt butter, Red Gold Mild and Garlic Cream over medium heat. Add onions, carrots, potatoes and herbs. Saute for 5 minutes or until vegetables begin to soften. Add chicken broth; bring to a boil. Cover, reduce heat and simmer until vegetables are tender, about 10 minutes. In a small bowl, mix together cream of chicken soup and heavy cream; add to vegetables. Add chicken and peas; cook until heated through, adding more broth if needed to maintain desired consistency. Season with salt and pepper to taste. Spoon mixture into and around warm pastry shells.
Serves 8
Preparation time: 15 minutes
Cooking time: 20 minutes
Ready in: 35 minutes
Note:
No leftover chicken? Use fresh rotisserie chicken from the market.
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12 manicotti pasta shells 3 Tbs Univer Goulash Cream Mild 1 (8 oz) tub whipped cream cheese with garlic and herbs 2/3 cup milk 1/2 cup grated Parmesan cheese, divided 2 cups cooked chicken, chopped 1 (10 oz) package frozen chopped broccoli, thawed and dried 1 (4 oz) jar chopped pimientos, drained 1/2 tsp pepper 1 cup shredded mozzarella cheese |
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Preheat oven to 350 degrees F. Cook pasta shell according to package directions. Drain well; toss gently with Goulash Cream Mild. Set aside. Stir cream cheese in saucepan over medium low heat until melted; add milk, stirring until blended. Mix in 1/4 cup Parmesan cheese. Reserve 3/4 cup of sauce. Combine reserved sauce, chicken, broccoli, pimientos and pepper in bowl; mix well. Stuff each pasta shell with 1/3 cup of the chicken mixture. Arrange in nonstick 9 x 13-inch baking pan. Spoon remaining sauce over pasta; top with mozzarella cheese. Bake, covered, for 25 to 30 minutes or until heated through. Remove from oven and sprinkle with remaining Parmesan cheese.
Serves 6
Preparation time: 30 minutes
Cooking time: 25 minutes
Ready in: 55 minutes
Note:Wife: ”The two things I cook best are meatloaf and apple pie.”
Husband: “Which is this?”
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2 lbs boneless skinless chicken breasts, cut into thirds 8 slices bacon, chopped 1 small onion, chopped 1 cup flour, divided 1 tsp dried thyme 1 tsp dried oregano 1/2 tsp black pepper 4 cups low sodium chicken broth, divided 4 Tbs butter 1 1/3 cups half and half cream 3 Tbs Univer Sweet Ann 3 cups sour cream |
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In a large frying pan over medium high heat, cook bacon until crisp and fat is rendered. Remove bacon to paper towels to drain. Add onions to bacon drippings and cook until translucent, about 5 minutes. Transfer onions to a small bowl. In a large dish or large plastic storage bag, mix together 3/4 cup of flour, thyme, oregano and pepper. Put chicken in dish or bag and coat with flour mixture. Brown chicken in bacon drippings (may add a little oil if needed) until golden on all sides, about 10 minutes. Reduce heat to medium and add 2 cups of broth. Cover and cook for 10 minutes. Uncover and cook 10 minutes longer, until broth is reduced and thickened. Meanwhile, in a large saucepan over medium heat, melt butter. Blend in remaining 1/4 cup of flour. Stirring constantly, cook until mixture begins to bubble. Add 2 cups of broth, cream and Sweet Ann. Do not boil. Lower heat to medium low, and slowly add sour cream, whisking constantly. When blended, add bacon and onions to the sauce. Add chicken and reduced broth from frying pan. Heat about 5 minutes. Serve with Egg Dumplings (Spaetzels). (See recipe). Pair with a bottle of Riesling.
Serves 4
Preparation time: 15 minutes
Cooking time: 45 minutes
Ready in: 1 hour
Note:
For a variation, serve over hot, cooked rice.
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4 boneless skinless chicken breasts 1 egg 2 tsp Univer Red Gold Mild 1 tsp Univer Gourmet Garlic Cream 1 cup seasoned breadcrumbs 1/2 tsp dried thyme 1/2 tsp dried oregano 1/2 tsp pepper 2 Tbs vegetable oil 2 cups prepared pasta sauce, divided 1 cup shredded mozzarella cheese 1/2 cup shredded Parmesan cheese 1 lb spaghetti, cooked according to package directions |
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Preheat oven to 350 degrees F. In a shallow baking dish, beat egg with Red Gold Mild and Garlic Cream. In another dish or large paper plate, mix together the breadcrumbs, thyme, oregano and pepper. Heat oil in a large frying pan over medium high heat. Dip chicken pieces in egg mixture, then coat with breadcrumbs. Brown chicken in hot oil until golden on both sides, about 10 minutes. Remove to a baking dish. Spread one cup of pasta sauce over top and cover. Bake for about 20 minutes. Uncover and top with mozzarella cheese. Bake uncovered another 10 minutes. Turn on broiler. Top with shredded Parmesan and broil until lightly browned. Heat remaining pasta sauce. Serve chicken over hot cooked pasta, topped with remaining sauce. Pair with a glass of Chianti for the finishing touch.
Serves 4
Preparation time: 15 minutes
Cooking time: 45 minutes
Ready in: 1 hour
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4 lbs boneless skinless chicken breasts 3 Tbs olive oil, divided 1 Tbs Univer Goulash Cream Mild 2 tsp Univer Red Gold Mild 1 tsp Univer Gourmet Garlic Cream 6 green onions, sliced 2 small tomatoes, seeded and chopped 2 tsp flour 3/4 cup low sodium chicken broth 2 Tbs capers, drained and rinsed salt and pepper to taste |
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Heat 2 tablespoons of oil and Goulash Cream Mild in a large frying pan over medium-high heat. Cook chicken until done, about 5 to 6 minutes per side. Transfer to a plate; cover and keep warm. Add remaining 1 tablespoon oil, Red Gold Mild, Garlic Cream and green onions to same frying pan. Cook 5 minutes, until onion is tender. Add tomatoes. Sprinkle in flour and cook 1 to 2 minutes. Add broth and capers; simmer until slightly thickened, about 5 minutes. Season with salt and pepper. Return chicken and accumulated juices to frying pan and coat with sauce. Serve with hot rice or over a bed of mashed potatoes.
Serves 6
Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes
Note:
Rinsing the capers helps remove the excess salt.
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1 lb boneless skinless chicken breasts, sliced into thin strips 2 Tbs vegetable oil, divided 1 Tbs Univer Red Gold Mild or Hot 1 Tbs Univer Gourmet Garlic Cream 2 green bell peppers, sliced into thin strips 1 medium onion, sliced 1 (4 1/2 oz) can chopped green chilies 1 (15 oz) can green chile sauce with chicken 1 Tbs lime juice 1 cup shredded Mexican cheese blend 6 (8") flour tortillas, warmed |
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In a large frying pan, heat 1 tablespoon of oil over medium high heat and brown chicken about 5 minutes, or until pink no longer shows. Remove and set aside. In same pan, heat remaining oil, Red Gold and Garlic Cream over medium heat and cook bell peppers and onions about 8 minutes or until just tender. Return chicken to pan and add chopped green chilies. Pour green chile sauce over chicken mixture; stir to blend. Stir in lime juice and cheese; heat through until sauce is hot. Warm tortillas in microwave oven about 15 seconds. Place 1 tortilla on each dish and spoon on chicken mixture. Roll up and top with your favorite garnishes. A glass of Sangria completes the meal.
Serves 6
Preparation time: 10 minutes
Cooking time: 15 minutes
Ready in: 25 minutes
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8 boneless skinless chicken breasts and thighs Salt and pepper to taste 1/4 cup flour 1/4 cup seasoned breadcrumbs 2 Tbs extra virgin olive oil 2 Tbs butter 1 Tbs Univer Goulash Cream Mild 1 tsp Univer Gourmet Garlic Cream 1 green bell pepper, seeded, chopped 1 red bell pepper, seeded, chopped 1 medium onion, chopped 1 Tbs curry powder 1 cup low sodium chicken broth 1 (14 1/5 oz) can diced tomatoes, with liquid 1/4 cup raisins 1/4 cup slivered almonds, lightly toasted 4 cups hot cooked rice 2 green onions, chopped, for garnish |
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Cut each piece of chicken in half; season with salt and pepper. Combine flour and breadcrumbs in a shallow dish; dredge chicken in flour mixture. In a large frying pan over medium high heat, add oil and butter. Brown chicken on all sides until golden, about 15 minutes. Transfer chicken to a platter. To the frying pan, add Goulash Cream Mild and Garlic Cream; add the bell peppers and onions; saute about 5 minutes. Add curry, broth, tomatoes and raisins; stir. Put chicken back in pan; reduce heat to medium low and simmer for 15 minutes. Transfer to a serving dish and garnish with almonds. Serve over hot rice garnished with green onions.
Serves 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Ready in: 45 minutes
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3 lbs boneless skinless chicken thighs 2/3 cup orange marmalade, divided 1/3 cup orange juice 2 Tbs soy sauce 1 1/2 tsp Univer Mustard 1 tsp Univer Gourmet Garlic Cream 1 1/2 tsp fresh ginger, finely chopped, divided 1 cup plain breadcrumbs 1/4 cup vegetable oil Peach Relish 3 fresh peaches, chopped 1/2 cup green onions, thinly sliced 1 Tbs Univer Strong Steven reserved marmalade reserved ginger |
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Place chicken in a large bowl or plastic storage bag. For the marinade, combine 1/3 cup marmalade, orange juice, soy sauce, Mustard, Garlic Cream and 1 teaspoon ginger in a small bowl. Pour marinade over chicken to coat; cover bowl or close bag securely. Refrigerate 3 hours. Remove chicken from marinade; discard marinade. Coat chicken in breadcrumbs. Heat oil in a large frying pan over medium high heat; brown chicken until golden on one side, about 10 minutes. Turn chicken over and brown the other side, about 10 minutes longer. Reduce heat to medium, cover and cook until juices run clear, about 10 to 15 minutes more. For the Peach Relish, combine peaches, green onions, Strong Steven, remaining marmalade and remaining ginger in a medium bowl. Cover and refrigerate until ready to use. To serve, spoon relish over hot chicken.
Serves 6
Preparation time: 10 minutes
Cooking time: 30 minutes
Ready in: 3 hours and 40 minutes
Note:The sweetness of the peaches is really enhanced by the heat of Strong Steven.
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4 Cornish hens salt and pepper 2 lemons 4 rosemary sprigs 2 Tbs Univer Gourmet Garlic Cream 1/4 cup chicken broth 1/4 cup dry white wine |
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Preheat oven to 350 degrees F. Rinse and pat dry game hens; season cavities with salt and pepper. Cut lemons in half and place one half in each hen, along with a rosemary sprig. Rub Garlic Cream all over hens; season lightly with salt and pepper. Pour broth and wine in pan with a wire rack. Place hens on rack; roast about 1 hour, basting frequently, until juices run clear. Remove from oven, cover loosely with foil. Let hens rest about 10 minutes before serving.
Serves 4
Preparation time: 10 minutes
Cooking time: 1 hour
Ready in: 1 hour and 20 minutes
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8 chicken cutlets, lightly pounded 1 (10 oz) package chopped frozen spinach, thawed and squeezed dry 1/4 cup onion, chopped 1/4 cup Univer Mayonnaise 3 Tbs grated Parmesan cheese 3 Tbs extra virgin olive oil, divided 1 Tbs lemon juice 2 tsp Univer Gourmet Garlic Cream 1/2 tsp Univer Red Gold Hot 6 fresh basil leaves, roughly chopped 1 cup fresh bread crumbs Salt and pepper to taste |
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In a food processor bowl, place the spinach, onion, Mayonnaise, Parmesan cheese, 1 tablespoon olive oil, lemon juice, Garlic Cream, Red Gold Hot and basil leaves. Process until smooth. Add the breadcrumbs and stir to combine. Place an equal amount of stuffing in the center of each cutlet. Fold in the sides of the cutlets; beginning at the bottom, roll up tight and secure each with a toothpick. Baste the cutlets with some of the remaining oil; season with salt and pepper. Grill over medium heat about 4 to 5 minutes per side, basting occasionally with any remaining oil. Zinfandel goes well with most grilled foods.
Serves 4
Preparation time: 15 minutes
Cooking time: 10 minutes
Ready in: 25 minutes
Note:You’re a bad cook if your son goes outside to make mud pies, and the rest of the family grabs forks and follows him.
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8 chicken thighs, skin on 8 Tbs Hungarian Butter, softened (see recipe) 1 Tbs olive oil 1 Tbs poultry seasoning Salt and pepper to taste |
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Loosen skin on chicken thighs. Stuff one tablespoon of Hungarian Butter under skin of each thigh. Brush chicken thighs with olive oil; dust with poultry seasoning. Season to taste with salt and pepper. Grill over medium heat for 5 minutes on each side or until done.
Serves 4
Preparation time: 10 minutes
Cooking time: 10 minutes
Ready in: 20 minutes
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4 boneless skinless chicken breasts 1 Tbs Univer Red Gold Mild 1 tsp dried thyme Salsa 2 lbs tomatoes, seeded and finely chopped 1 yellow pepper, finely chopped 1 green pepper, finely chopped 1 red onion, finely chopped 2 stalks celery, finely chopped 2 tsp Univer Red Gold Hot 1 tsp Univer Gourmet Garlic Cream 1/4 cup extra virgin olive oil 2 Tbs balsamic vinegar 1/2 cup fresh parsley, chopped salt and pepper to taste |
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Brush Red Gold Mild onto chicken breasts; season with thyme. Grill over medium high heat for about 10 minutes per side, or until juices run clear. Remove from heat, cover loosely with foil and let rest about 10 minutes. To make the salsa, mix all salsa ingredients, except parsley, together in a large bowl. Cover and chill until very cold. Just before serving, add the parsley and toss to combine. Serve salsa over chicken.
Serves 4
Preparation time: 30 minutes
Cooking time: 20 minutes
Ready in: 1 hour
Note: A versatile salsa good enough to serve as a zesty salad dressing over mixed greens!
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3 lbs whole frying chicken 3 limes, juice reserved 2 lemons, juice reserved 1 medium orange, juice reserved 1/4 cup Univer Goulash Cream Mild citrus zest Garlic Butter with Parsley and Cilantro (see recipe) |
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Serves 6
Preparation time: 20 minutes
Cooking time: 45 minutes
Ready in: 1 hour and 15 minutes
Note:“I don’t want to panic, but my alphabet soup says, ‘Forget about me…just try to save yourself.” (Tom Wilson)
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4 lbs whole frying chicken, butterflied 1/2 cup green onions, coarsely chopped 1/4 cup flat leaf parsley, coarsely chopped 1 Tbs fresh lemon juice 1 Tbs Univer Sweet Ann 1 tsp Univer Gourmet Garlic Cream 1 tsp dried rosemary leaves 1 tsp dried thyme 1 tsp dried sage 3 Tbs olive oil, divided salt and pepper to taste |
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Remove excess fat from chicken. Rinse and pat dry. To butterfly chicken, use poultry shears or a sharp knife to split the chicken lengthwise along one side of the backbone. With the breast side up, pull the body open, pressing down firmly on the breast until the rib bones crack and the chicken lays reasonably flat. In a food processor bowl, combine onions, parsley, lemon juice, Sweet Ann, Garlic Cream and herbs. Pulse to coarsely combine, then add 2 tablespoons of olive oil in a thin stream until herb mixture is moistened. Place fingers between the skin and meat of the chicken to separate and make space for the herb mixture. Place herb mixture under chicken skin, pushing it in gently under skin until all parts of meat are covered. Gently massage the chicken to evenly distribute herb mixture. Brush chicken skin lightly with remaining oil; season with salt and pepper to taste. Place breast side up in center of cooking surface and grill over medium high for 45 to 55 minutes or until the juices run clear and the skin is crisp. It is not necessary to turn chicken.
Serves 4
Preparation time: 30 minutes
Cooking time: 45 minutes
Ready in: 1 hour and 15 minutes
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1/2 lb andouille sausage, diced 2 boneless skinless chicken breast halves, cut into thin strips 2 Tbs extra virgin olive oil 1 green bell pepper, sliced into thin strips 1 red bell pepper, sliced into thin strips 1 medium onion, sliced into thin strips 8 oz fresh mushrooms, sliced 3 Tbs Univer Goulash Cream Hot 2 tsp Univer Gourmet Garlic Cream 1 (14.5 oz) low sodium chicken broth 1 cup half and half cream 1/4 cup cornstarch 1/2 cup cold water 1 (16 oz) package linguine, prepared according to package directions grated Parmesan cheese, for garnish |
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Heat oil in a large frying pan over medium high heat; add sausage and chicken and cook until chicken is nearly done. Add bell peppers, onions and mushrooms; stir in Goulash Cream Hot and Garlic Cream. Reduce heat to medium; saute about 8 to 10 minutes. Stir in broth and cream. In a small bowl, mix together cornstarch and water until well combined. Add to frying pan; stir until sauce is thickened. Serve hot over cooked pasta. Top with grated Parmesan and serve with a fresh green salad.
Serves 6
Preparation time: 20 minutes
Cooking time: 30 minutes
Ready in: 50 minutes
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2 lbs boneless, skinless chicken thighs 1/2 cup low sodium chicken broth 1/4 cup green salsa 1 tsp Univer Gourmet Garlic Cream 2 tsp Univer Red Gold Hot 3 green onions, chopped 1 jalapeño pepper, seeded, chopped 1/2 tsp ground cumin |
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Place chicken in slow cooker. Whisk together broth, salsa, Garlic Cream, Red Gold Hot, green onions, jalapeno pepper and cumin. Pour over chicken and cover. Cook for 8 hours on Low, until chicken is very tender. Remove chicken from slow cooker and reserve cooking liquid. Shred meat using two forks. Before filling taco shells or tortillas, add 1/2 cup of the liquid back to meat.
Serves 6
Preparation time: 10 minutes
Cooking time: 8 hours
Ready in: 8 hours and 10 minutes
Note:
For less calories and fat, use chicken breasts.
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8 boneless skinless chicken thighs salt and pepper to taste 1 egg 1 Tbs Univer Red Gold Hot 1 tsp Univer Gourmet Garlic Cream 1/2 cup seasoned breadcrumbs 2 Tbs olive oil 1 large loaf of French bread Green Onion and Cilantro Butter, melted (see recipe) |
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Preheat oven to 350 degrees F. Season chicken with salt and pepper. In a shallow dish, beat egg with Red Gold Hot and Garlic Cream. In another shallow dish, place breadcrumbs. Dip thighs in egg mixture, then dredge in breadcrumbs. Heat oil in a large frying pan over medium high heat. Brown chicken until golden, about 15 minutes. Transfer chicken to baking dish, cover, and bake 15 minutes. Cut top off French bread. Scrape out inside of loaf, leaving about 1/2" of bread. Generously brush inside of bread and inside of bread top with melted butter. Place loaf and top on baking sheet. Remove chicken from baking dish and arrange pieces in loaf. Return to oven and bake, uncovered, 15 minutes longer. Remove loaf from oven, replace top and wrap in several layers of foil to keep warm. Iced tea or fresh lemonade make a perfect drink.
Serves 4
Preparation time: 10 minutes
Cooking time: 45 minutes
Ready in: 55 minutes
Note: Wrap several layers of newspaper around the foil-wrapped loaf to keep very warm for hours.
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1 lb boneless skinless chicken, diced 1 Tbs vegetable oil 1 (1.25 oz) package taco seasoning mix 1 (4 1/2 oz) can chopped green chilies 1 Tbs Univer Red Gold Hot 2/3 cup taco sauce, divided 2 (12") flour tortillas 1 cup refried beans 1/2 cup shredded Mexican cheese blend Garnishes lettuce, shredded avocados, seeded, peeled and diced tomato, diced black olives sour cream |
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Preheat oven to 375 degrees F. Heat oil in a large frying pan; stir in chicken, taco seasoning mix, chilies and Red Gold Hot; cook until chicken is no longer pink. Stir in 1/3 cup of taco sauce and remove from the heat. Place the tortillas on a large baking sheet. Spread with refried beans, covering the entire tortilla. Top with chicken mixture; spoon on remaining taco sauce. Top with shredded cheese. Bake until cheese is bubbly and slightly browned, about 10 minutes. Remove from oven and let stand a few minutes. Cut into wedges and serve with garnishes.
Serves 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes
Note:
If you are short on time, leftover chicken or supermarket rotisserie chicken will work just fine.
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3 lbs frying chicken, cut into 8 pieces 1 large onion, sliced 1/2 cup water 3 Tbs unsalted butter or margarine, melted 1 Tbs Univer Goulash Cream Mild 2 tsp dried Italian herb seasoning salt and pepper to taste 1 (10 1/2 oz) can condensed cream of mushroom soup 2 (3 oz) packages cream cheese, softened and cubed 1/2 cup low sodium chicken broth 1 tsp Univer Gourmet Garlic Cream |
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Place onions in bottom of slow cooker, topped with chicken pieces. Add water. Melt butter and Goulash Cream Mild; add Italian herb seasoning. Pour butter mixture over chicken pieces. Sprinkle with salt and pepper. Cover and cook on LOW for 6 to 8 hours. About 45 minutes before serving, mix soup, cream cheese, broth, and Garlic Cream in small saucepan. Cook until smooth. Pour over chicken. Turn slow cooker to HIGH; cover and cook for 45 minutes, or until heated through.
Serves 4
Preparation time: 15 minutes
Cooking time: 6 hours and 45 minutes
Ready in: 7 hours
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4 Cornish hens, about 1 pound each 1/4 cup Univer Goulash Cream Mild 1/4 cup orange marmalade 2 tsp orange peel, grated 2/3 cup orange juice 1/4 cup Univer Strong Steven 1 tsp Univer Sweet Ann |
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Preheat oven to 350 degrees F. Rinse hens under cold water and pat dry. Rub Goulash Cream Mild evenly over each hen. Place hens on rack in roasting pan. Roast hens uncovered for 30 minutes. Meanwhile, put orange marmalade, orange peel and orange juice in small bowl. Whisk until combined, then add Strong Steven and Sweet Ann, whisking again. Remove hens from oven and baste liberally, using all the sauce. Return to oven and bake another 30 minutes or until done, basting periodically with drippings in the pan. Let stand 10 minutes before carving.
Serves 4
Preparation time: 15 minutes
Cooking time: 1 hour
Ready in: 1 hour 25 minutes
Note:When you make a mistake, make amends right away. It’s easier to eat crow while it’s still warm.
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2 cups cooked turkey, diced 6 strips bacon, chopped 1 small onion, chopped 3 celery stalks, chopped 2 cups low sodium chicken broth 2 Tbs Univer Red Gold Mild 1 (10 oz) package frozen corn 2 large potatoes, diced 1/4 cup cornstarch 2 cups half and half cream |
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Cook bacon in a medium stockpot until crisp; remove with a slotted spoon and drain on paper towels. To the drippings add onions and celery; saute about 5 minutes. Add broth, Red Gold Mild, corn and potatoes. Bring to a boil, cover and reduce heat to simmer. Cook for 10 to 15 minutes, until potatoes are cooked through. Add turkey. In a medium bowl, combine cornstarch and half and half. Stir into soup and cook until thickened, stirring often. Top with chopped bacon for garnish.
Serves 4
Preparation time: 15 minutes
Cooking time: 20 minutes
Ready in: 35 minutes
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2 lbs boneless skinless chicken breasts, cut into 2" chunks 1/3 cup vegetable oil 1/4 cup red wine vinegar 2 tsp Univer Strong Steven 1 tsp Univer Gourmet Garlic Cream 1 Tbs fresh thyme, chopped 1 Tbs fresh parsley, chopped 1 medium onion, sliced into 2" squares 2 red bell peppers, seeded, and sliced into 2" squares 2 ears corn, cleaned, sliced into 2" rounds Hot and Spicy Butter (see recipe) |
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For the marinade, whisk together the oil, vinegar, Strong Steven, Garlic Cream, thyme, and parsley in a medium bowl and add the chicken, onions and bell peppers. Toss to coat, cover and place in refrigerator for about 2 hours; stir occasionally. At grill time, remove the chicken and vegetables from the marinade; discard marinade. Thread the chicken, onions, bell peppers and corn alternately onto metal skewers, leaving a little space between the pieces. Grill the kebabs over a medium hot grill for 15 to 20 minutes, turning occasionally, until done. Serve with a crisp green salad and Hot and Spicy Butter for the corn (see recipe). Great with an ice cold beer!
Serves 6
Preparation time: 15 minutes
Cooking time: 15 minutes
Ready in: 2 hours and 30 minutes
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