I don’t understand the recent interest in raising chickens and having fresh eggs. Nor do I understand why people want them as a decoration in their kitchen. Yet, they are everywhere. In case you haven’t figured it out, I don’t care for chickens, and I detest roosters.
At one time, I made fun of my brother-in-law because he was afraid of chickens. He was attacked and pecked on the head as a child. That’s what I get for teasing and making fun of people, especially family. Now, I know how he feels because of my encounter with “Cruger’s Killer Rooster.” The event occurred quite a few years ago, but it remains fresh in my memory.
Have you ever planned the perfect day? Many years ago, my husband and son had gone to a Saturday sporting event. They left around six in the morning and weren’t expected home until very late that night. I love my family, but I also love to be at home by myself doing just as I please. My plan was to sleep late, stay in my pajamas all day and watch an Alfred Hitchcock movie marathon on television. My favorite snacks were in the house, no cooking, just having a day all to myself. At 7 a.m. my doorbell rang. A neighbor had come to tell me that my husband’s 16-year-old and very much-loved black Lab had become quite ill and was unable to get up and leave the neighbor’s yard. I called the vet and rushed her to Greenwood. Unfortunately, she was too far gone and had to be put to sleep. I don’t take things like this very well. So, I left the vet’s office with our pet in the truck and me crying uncontrollably because of what had happened and the worst part was going to be telling my husband when he came home that night.
When I got home, my next task was to bury the dog in the area of our back yard where our other pets are buried. Every able-bodied friend and family member was absolutely no where to be found. I rode out to a nearby farm to find a man who had worked for us to see if he would come and help me. As I approached the work area, I heard a man yell for me to watch the mean rooster in the yard. About that time, this huge rooster came barreling toward me, dug its claws into my leg and began to spur and peck me. I started screaming and yelling for help. People came running from everywhere trying the beat that rooster off my leg with their caps, towels and whatever else they could find. To make a long story short, I survived the rooster attack, the dog was at rest and I finally got back inside the safety of my home. Thirty minutes later, the worst morning of my life was over, but that only led to a really bad afternoon. A storm was brewing and the electricity was off from noon until 7 o’clock that night. “The best laid plans of mice and men often go awry.”
I guess a day like that really makes you appreciate the good ones, or just the ordinary ones. I’ve included some chicken recipes this week. Hope you enjoy them. Thanks for reading.
CHICKEN PASTA with ARTICHOKES and CAPERS
4 skinned and boned chicken breasts, cut into strips
½ teaspoon salt
¼ teaspoon pepper
1 can cream of chicken soup
½ cup dry white wine
½ cup chicken broth
2 tablespoons fresh lemon juice
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
1 tablespoons drained capers
1 (9-ounce) package refrigerated spinach fettuccine
2 bacon slices, cooked and crumbled
Sprinkle chicken with salt and pepper. Saute chicken in a large skillet coated with cooking spray and heat about 10 minutes, until done. Whisk together soup and next three ingredients. Pour over chicken in the skillet. Stir in artichokes and capers. Bring to a slow boil; reduce heat and simmer for 10 minutes. Prepare pasta according to package directions. Drain and place in a large bowl. Pour chicken mixture over pasta; tossing to coat. Sprinkle evenly with bacon. Serve immediately.
MEXICAN CHICKEN CASSEROLE
1½ cups chicken broth
1 cup milk
½ cup flour
½ cup yogurt
1 (10-ounce) can Ro-Tel tomatoes
1 (4-ounce) can green chilies
¼ cup chopped parsley
1 tablespoon Chili powder
1 teaspoon oregano
Salt and pepper
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
10 flour tortillas, cut into quarters
2 cups chopped, cooked chicken
1 cup shredded sharp Cheddar cheese
In saucepan, bring chicken broth to simmer. In small bowl, whisk milk into flour to make a smooth paste. Add to chicken stock and cook until thickened and smooth, stirring constantly. Remove from heat and stir in tomatoes, yogurt green chilies, parsley, chili powder and oregano. Season with salt and pepper. Set aside.
In skillet, coated with Pam, sauté onion, red and green pepper and garlic until tender.
Line bottom of baking dish with half the tortillas. Sprinkle half the chicken and half the onion mixture over the tortillas. Spoon half the sauce evenly on top. Repeat layers, ending with cheese. Bake at 350 degrees for 30 minutes or until bubbly.
CHICKEN and HAM JAMBALAYA with SHRIMP
1 pound boneless, skinless chicken, cut into chunks
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons vegetable oil
½ pound cooked ham, cut into small cubes
2 medium onions, chopped
1 large bell pepper, chopped
1½ celery ribs, chopped
4 cloves garlic
1 (16-ounce) can diced tomatoes
32 ounce chicken broth
2 pounds medium size shrimp
½ cups chopped green onions
2 tablespoons chopped parsley
1 teaspoon hot pepper sauce
2 cups uncooked long grain rice
Sprinkle chicken with salt and pepper. Cook chicken in hot oil in a Dutch oven over medium heat for about 10 minutes. Remove chicken with slotted spoon to a large bowl. Add ham to Dutch oven and cook, stirring constantly for 5 minutes. Add ham to chicken and set aside.
Add onions and next three ingredients and cook 5 minutes, stirring well.
Add tomatoes and chicken broth. Add chicken and ham and cook for 45 minutes. Peel and devein shrimp. Add the rest of the ingredients listed. Bring to a boil and simmer for about 30 minutes until rice is tender and liquid is absorbed. You may need to add a little more chicken broth.
