Chicken Paprikash

Ingredients:Chicken Paprikash
• 3 1/2 pounds chicken, cut up
• 2 large onions, chopped
• 1/3 stick butter
• 5 TB spoons paprika
• 1 1/2 cups chicken broth
• 4 TB spoons flour
• 1 pint sour cream
• 4 cups flour
• 1 cup water
• 4 eggs
• 2 pinches of baking powder
• salt

• Saute onions in butter and paprika until tender.
• Add chicken and brown on all sides.
• Add broth, cover, and simmer until tender- about 1 hour.
•Remove chicken from pan.
•Taste for seasoning.
• Blend flour into sour cream until smooth.
• Add to broth.
• Simmer, stirring constantly until thick.
• Do not boil.
• Pour over chicken and dumplings.
• Combine all and drop by teaspoon into boiling water.
• Boil for 3 minutes.

PS. The recipe came from my husband’s grandmother- Ellen Ritthaler. When our son was a baby he used to call it: Chicken Prikash and that is how it is known in our family. Ellen’s Chicken Prikash.

Peking Duck

Peking Duck

Peking Duck


  • 1 large pot 3/4 full with water, boiling
  • 1 whole duck
  • 1/4 cup sugar
  • 1/4 cup salt
  • 1 teaspoon five-spice powder
  • 1 cup molasses
  • 2 cups oil, hot


  1. Soak the whole duck in the large pot of boiling water.
  2. Remove it as soon as the skin changes color (after about 20 minutes).
  3. Sprinkle the inside of the duck with sugar, salt, and five-spice powder.
  4. Rub the skin of the duck with molasses.
  5. Truss the duck with string and hang in an airing place for 2 hours, or put the duck in the refrigerator overnight without any cover.
  6. This will dry the skin of the duck so that it will be crispy.
  7. Preheat rotisserie oven to 375 degrees and bake for 45 minutes or until the skin is reddish brown. Before serving, pour hot oil over the skin to increase the crispiness.
  8. Carve the skin and meat from the duck, and serve.

Chicken Pasta Primavera

Ingredients:Chicken Primavera.
8 oz.  pasta, uncooked
• 2 chicken breasts, diced
1 tsp olive oil
• 1 medium zucchini squash, cut into semi- circles
1 medium yellow squash, cut into semi-circles
1 head broccoli, cut into florets
• 2 carrot sticks, peeled and chopped
• 5 small tomatoes, seeded and diced
• 2 garlic cloves, crushed
• 3 Tbsp butter or margarine
• 4 Tbsp flour
• 2 cups milk
• 3 Tbsp basil, chopped
• 1/4 teaspoon red pepper
• 3-4 Tbsp Parmesan cheese
• Salt and pepper, to taste

• In medium saucepan, cook pasta according to package instructions. Drain and add to large serving bowl.
• In large skillet, saute diced chicken in olive oil and salt and pepper for 6-8 minutes, stirring often. Once chicken has cooked through, transfer to plate.
• Add all the  vegetables except the tomatoes  to same skillet that cooked the chicken in.
• Steam for 10-15 minutes with 1 cup of water.
• Add the tomatoes during the last minute.
• Mix flour with milk.
• Add milk mixture to the vegetables.
• Add butter, red pepper, and basil.
• Stir.
• Add chicken back to the skillet.
• Season with salt and pepper to taste.
• Cook until thickens, about 3 minutes.
• Toss the pasta with the vegetable mixture to combine.
• Sprinkle with the Parmesan and serve immediately.

Chicken Pietro

Ingredients:Chicken Pietro
• 1/4 cup plus 2 tablespoons balsamic vinegar, divided
• 1/2 cup plus 2 tablespoons extra virgin olive oil, divided
• 1/4 cup Dijon mustard
• 2 tablespoons brown mustard
• 2 tablespoons honey
• 2 tablespoons water
• 1 teaspoon salt
1 pound boneless skinless chicken breast
• 1/2 pound  portobella mushroom, sliced

• In a small bowl, combine 1/4 cup balsamic vinegar, 1/2 cup olive oil, mustard, honey, water and salt. Whisk together until smooth.
• Place chicken pieces in a large zipper-top plastic bag and pour half of the sauce over the chicken, making sure all pieces are evenly covered.
• Refrigerate, covered, for 2 to 24 hours. Reserve the remaining half of the sauce separately.
• In a bowl, whisk together 2 tablespoons balsamic vinegar and 2 tablespoons oil.
• Add portabella slices and toss to combine. Set aside mixture for at least 15 minutes so mushrooms can marinate.
• Bring reserved half of the sauce to a boil, then reduce heat. Keep warm.
• Sauté mushroom slices with their marinade in a small sauté pan over medium-high heat until soft, about 3 minutes. Keep warm.
•  Remove the chicken from the marinade. Using tongs, wipe the grill grate with a paper towel saturated with vegetable oil.
• Grill the chicken just until cooked through, 3 to 4 minutes per side.
•  Serve hot, topped with warmed sauce and sautéed mushrooms.

Chicken Fried Rice

Ingredients:chicken fried rice site
• 3 cups rice, prepared
• 1/2 pound boneless, skinless chicken breasts, cooked
• 1 cup peas & carrots, frozen
• 1 cup stir-fry vegetables, frozen (Broccoli, Sugar Snap Peas, Green Beans, Carrots, Celery, Onions, Mushrooms, Red Peppers)
• 2 cloves garlic, minced
• 2 eggs
• 3 tablespoons sesame oil
• 2 tablespoons soy sauce

• Prepare rice according to package instructions to yield 3 cups cooked rice.
• Heat sesame oil in a wok on medium heat.
• Add vegetables.
• Stir fry until tender, about 6 minutes.
• Crack eggs into pan and scramble, mixing throughout vegetables.
• Add rice, chicken, and soy sauce to pan.
• Heat through.
• Remove from heat

Meat Muffins with Vegetables

Ingredients:Meat muffins
1 lb ground beef or turkey
• 1 1/2 cup frozen vegetable mix ( carrots, corn, green beans and green peas)
• 1 egg
• 2 TB spoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 3 TB spoon butter, divided

• Preheat oven to 390 degrees F.
• Lightly grease a 12 cup muffin pan.
• Mix together ground beef (turkey), frozen vegetables, flour, egg, salt, pepper, and garlic powder.
• Scoop mixture evenly into prepared muffin cups.
• Put a slice of butter on top.
• Bake 30-40 in the preheated oven.

Caribbean-Style Chicken

Ingredients:Caribbean-Style Chicken
• 6 (5-to7-ounce) bone-in chicken thighs, trimmed
• 2 TB spoons Cajun seasoning
• 1 TB spoon oil
• 4 garlic cloves, sliced thin
• 1 (20-once) can pineapple chunks, drained
• 1 (13.5 oz) can coconut milk
• 1/3 cup chopped cilantro
• salt, pepper

• Adjust oven rack to middle position and heat oven to 450 degrees F.
• Pat chicken dry with paper towels and season with Cajun seasoning.
• Heat oil in 12-inch skillet over medium-high heat until shimmering.
• Add chicken, skin side down. and cook until well browned, about 5 minutes. (Do not flip.)
• Transfer skillet to oven and roast until chicken registers 175 degrees, about 15 minutes.
• Transfer chicken to platter, skin side up, and tent loosely with foil.
• Pour off all but 2 TB spoons fat from skillet.
• Return skillet to medium-high heat, add garlic, and cook until fragrant, about 30 seconds.
• Stir in pineapple and coconut milk, scraping up any browned buts.
• Bring to simmer and cook until slightly thickened, about 5 minutes.
• Stir cilantro and season with salt and pepper to taste.
• Pour sauce over chicken.
• Serve.

Roast Duck

Ingredients:Roast duck
• 1 duck, innards and wing tips removed
• 6 quarts chicken broth
• Kosher salt
• 1/2 teaspoon freshly ground black pepper

• Allow duck to sit at room temperature for 20 minutes.
• With a fork, prick the skin without piercing the meat.
• Meanwhile, in a  stock pot, heat the chicken broth with 1 tablespoon of kosher salt until it boils.
• Add the duck very carefully and bring the stock back to a boil.
• When the stock comes back to a boil, lower the heat and simmer the duck in the stock for 45 minutes.
• When the duck is finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan.
• Carefully take the duck out of the stock, holding it over the pot to drain.
• Place the duck in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper.
• Allow the ducks to sit at room temperature for 30 minutes.
• Meanwhile, preheat the oven to 500 degrees F.
• Roast the duck for 30 minutes.
• Remove from the oven and allow it to rest, covered with aluminum foil, for 20 minutes.
• Serve warm.

Juicy Chicken Breast

Ingredients:juicy chicken breast
• Skinless, boneless chicken breast
• Salt, pepper, garlic powder, cumin

• Season chicken breast.
• Wrap the chicken breast in wax paper.
• Heat the skillet over medium-high heat.
• Place the chicken pockets in the skillet.
• Cook for 14 minutes (7 minutes per side) or till chicken reaches 165 degrees F.
• Unwrap the chicken breast and enjoy the juiciest chicken breast you’ve ever tried!

Chicken Cutlets

Ingredients:chicken cutlets
• 3 (6-8 ounce) boneless, skinless chicken breasts
• salt, pepper
• 1 cup bread crumbs
• 1/3 cup flour
• 2 large eggs
• 1/4 cup oil

• Cover chicken breasts with plastic wrap and pound to even 1/2-inch thickness with meat pounder.
• Pat cutlets dry, with paper towels and season with salt and pepper.
• Place bread crumbs to a shallow dish.
• Place flour in second shallow dish.
• Lightly beat eggs in third shallow dish.
• Working with 1 cutlet at a time, dredge in flour, shaking off excess; dip in egg mixture, allowing excess to drip off; and coat with bread crumbs,pressing gently to adhere.
• Transfer to plate and let sit for 5 minutes.
• Set wire rack in rimmed baking sheet and cover half of rack with triple layer of paper towels.
• Heat oil in non-stick skillet over medium-high heat until shimmering.
• Place 2 cutlets in skillet and cook until deep golden brown and crisp, about 2 1/2 minutes per side.
• Place cutlets on paper towel-lined side of prepared wire rack to dry, about 15 seconds per side.
• Move cutlets to unlined side of wire rack and transfer to oven to keep warm.
• Repeat with the remaining cutlets.