CHICKEN BUBBA
Steps:
- Salt and pepper chicken. Place in skillet with onion, garlic, basil & oregano. Brown on both sides.
- Place in 9x9-inch casserole with seasonings. Cover with artichoke hearts - with liquid. Sprinkle with Romano cheese and cover with bread crumbs.
- Bake covered at 350 degrees F for 45 minutes - 1 hour, uncovered for the last 15 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN KABOBS
Here's a colorful, quick, and easy way to do your veggies and chicken on the grill--with no marinating!
Provided by DAVESARAH
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat grill for high heat.
- Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.
- Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with barbeque sauce. Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear.
Nutrition Facts : Calories 256 calories, Carbohydrate 29.6 g, Cholesterol 67.2 mg, Fat 3.2 g, Fiber 2.4 g, Protein 25.6 g, SaturatedFat 0.8 g, Sodium 761.8 mg, Sugar 20.1 g
BUBBA'S JAMBALAYA
Easy Southern classic, with chicken, sausage, ham, and shrimp.
Provided by FORDMAN88
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h5m
Yield 12
Number Of Ingredients 14
Steps:
- Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
- Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
- Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.
Nutrition Facts : Calories 348.5 calories, Carbohydrate 32.3 g, Cholesterol 72.4 mg, Fat 13.8 g, Fiber 2.2 g, Protein 22.7 g, SaturatedFat 4.6 g, Sodium 1176.5 mg, Sugar 1.4 g
BUBBA'S CHICKEN DISH
This was given to me a hundred years ago (well, not quite) by an old boyfriend who got the recipe from his grandmother. My kids love this stuff. You can add more seasoning or hot sauce if you like! Throw in some cornbread and you have a one-dish meal.
Provided by Sherrybeth
Categories One Dish Meal
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Season chicken with seasoning.
- Heat oil over medium high heat.
- Cook chicken for 4 to 5 minutes on each side over medium heat.
- Remove chicken.
- Cut chicken into bite size pieces.
- Saute onions, celery, bell pepper, and sliced smoked sausage for 5 minutes or until vegetables are somewhat wilted.
- Add chicken, tomatoes, and just enough water to cover chicken.
- Bring to a boil and reduce heat.
- Simmer up to 1 hour until chicken is tender. Serve over rice.
Nutrition Facts : Calories 507.5, Fat 34.4, SaturatedFat 10.1, Cholesterol 97.2, Sodium 1539.1, Carbohydrate 12.5, Fiber 2.2, Sugar 4.6, Protein 36.6
BUBBE'S CHICKEN SOUP
This is an "honest to goodness Jewish chicken soup" recipe that has been in my family for years. It is guaranteed to cure whatever ails you, and it is delicious on a cold night. You may use some of the boiled chicken for a chicken salad (check my other recipes) or put it all back into the soup. My mother says it's best when made with a kosher chicken, but I've fooled her on that. Enjoy!
Provided by Deb19502
Categories Chicken
Time 3h15m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Wash and skin chicken, and place in large soup pot.
- Cover with water and simmer in covered pot for two hours, skimming foam from top of pot.
- Remove and reserve chicken.
- Add vegetables, simmer for another hour.
- Add salt and pepper to taste.
- Some people like to remove the vegetables and strain the soup, but I like to leave them in.
- Chill overnight and scrape fat from surface.
- Reheat and add reserved shredded chicken.
- Serve with noodles or matzoh balls.
Nutrition Facts : Calories 318.5, Fat 21.4, SaturatedFat 6.1, Cholesterol 106.3, Sodium 111.9, Carbohydrate 3.2, Fiber 0.8, Sugar 1.5, Protein 26.7
BUBBE'S CHICKEN SOUP
Steps:
- In 12-quart heavy pot, combine chicken and enough water to cover, about 8 quarts. Bring to boil, skimming froth. Add onions, carrots, celery, parsnips, sweet potato, and dill, and simmer, partially covered, 3 hours.
- Pour stock through fine-mesh strainer into large bowl, reserving chicken and discarding remaining solids. Refrigerate stock, covered, until completely cool, then skim fat from surface. When chicken is cool enough to handle, remove skin and bones, shred meat, and refrigerate until ready to use.
- In 8-quart heavy pot over moderately high heat, bring stock to a boil. Add salt, pepper, and noodles. Reduce heat and simmer, covered, 4 minutes. Add carrots and celery, and continue simmering until noodles are tender, about 4 minutes. Add shredded chicken and simmer until heated through. Serve hot.
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