Chicken Recipes

Ingredients 1 orange 1 / 3 cup (80 ml) extra virgin olive oil 1 / 2 cup (20 g) minced fresh basil 24 ounces (680 g) salmon fillets Salt and pepper   Preparation  Grate the zest of your orange and reserve. Pour the olive oil into your slow cooker. Now whack the orange in half and squeeze in the juice. (If you use a navel orange, you won’t have to worry about pits.) Throw in the zest, too. Cover the pot, set to low, and let it heat for a half an hour. When the half an hour is up, cut your salmon fillets into servings and salt and pepper them on both sides. Mince your basil.  Open up your slow cooker and give the oil and orange a stir to make sure it’s well-blended. Add the basil to the pot and then put in the salmon.  Flip it over a few times to make sure the salmon’s well-coated on both sides. Now lay it, skin-side up, flat on the bottom of the slow cooker in the olive oil/ orange mixture. Re-cover the pot and let the salmon cook for 60 to 90 minutes. Serve with the p...

Ingredients 4 cups tightly packed basil leaves 2 large garlic cloves, quartered 2 ⁄ 3 cup extra virgin olive oil 1 ⁄ 2 cup pine nuts 1 ⁄ 2 cup freshly grated Parmigiano Reggiano (about 2 ounces) 1 teaspoon salt   Freshly ground black pepper to taste 1 pound fresh spaghetti, linguine, or fettuccine 1 pound medium shrimp (35 to 40 per pound), peeled and defined   Preparation  1. Combine the basil, garlic, and olive oil in a food processor and pulse 4 or 5 times, or until the basil is pureed, stopping the machine to scrape down the sides as necessary. Add the pine nuts, cheese, and salt. Process until the pesto is smooth, about 30 seconds. Season with pepper. Transfer the pesto to a medium bowl. (The pesto can be made ahead and kept covered in the refrigerator for up to 7 days, provided you pour a thin coating of olive oil over the top to forestall discoloration.) 2. Bring 6 quarts salted water to a boil in a large pot over high heat. Add the pasta and shrimp and cook until ...

Ingredients 1 lb package spaghetti 2 tbsp olive oil 2 chopped garlic cloves garlic 2 6 ½ oz cans chopped clams 1/2 cup chopped fresh parsley 1/2 cup grated Parmesan cheese parsley for garnish   Preparation  Cook spaghetti as directed on the package until al dente, drain, and set aside.  Heat oil in skillet over medium heat, saute the garlic for 1 minute or until soft; add the clams along with juice.  Cook, stirring often until the liquid has reduced to around ½ cup. In a bowl, toss the cooked spaghetti with the sauteed clams. Chop the parsley.  Garnish the spaghetti with the parsley and Parmesan cheese. 

Ingredients 1 10 oz can minced clams 1 cup Jiffy Mix baking mix 1 egg 2 tbsp vegetable oil   Preparation Drain the clams and set aside. In a bowl, beat the egg and then stir in the baking mix and clams.  In a skillet, heat the oil and fry the clams until golden brown. Drain on a paper towel.   

Ingredients Makes 8 servings 1 egg 1 tbsp milk 3/4 cup grated Parmesan cheese 1 1/4 cups all-purpose flour 1 1/2 tsp salt 1 1/2 tsp pepper 1 tsp paprika 8 catfish fillets 1/4 cup melted margarine   Preparation    Preheat oven to 350 degrees Fahrenheit.  Beat the milk and egg together and set aside. In another bowl, blend the paprika, salt, pepper, flour, and cheese.  Dip the catfish in the egg mixture, then in the flour mixture until thoroughly coated.  Place fish in a single layer in a baking dish. Pour the melted butter over the fish. Bake for 15 minutes or until  brown.