Cornychicken Recipes

CORNELL CHICKEN

Steps:

• Place the cider vinegar, oil, egg, salt, poultry seasoning, and black pepper in a blender. Cover, and puree until smooth.
• Pour blended mixture into a resealable plastic bag. Add the chicken halves, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours (up to overnight).
• Remove chicken halves from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken dry with more paper towels. Reserve marinade mixture.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with marinade mixture, and move to indirect heat.
• Grill, brushing with glaze and turning often, until well-browned and meat is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).

CORNY CHICKEN BAKE

Steps:

• In a large bowl, combine the stuffing, corn, onion and celery. Spoon into a greased 11x7-in. baking dish. Top with chicken. , In a small bowl, combine the brown sugar, butter and mustard; spoon over chicken. Bake, uncovered, at 400° for 25-30 minutes or until a thermometer reads 170°.

CORNSTICKS

Steps:

• Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt. In a medium bowl, whisk together the milk and egg. Pour the milk mixture into the cornmeal mixture and, using a rubber spatula, lightly mix until a thick batter is formed. Stir in the melted butter until just incorporated. Heat the cast-iron mold in the oven until hot. Carefully remove the pan from the oven and brush cornstick slots with butter. Spoon the batter evenly into the slots. Bake until lightly browned and a toothpick inserted in the center of a cornstick comes out clean, about 25 minutes. Let cool slightly. Using a small knife, pop each cornstick from its slot and serve warm.

CORNY CHICKEN

Steps:

• Put chicken, corn, beans, rotel and cumin in crock pot. (If you want a less spicy dinner, reduce or omit the cumin).
• Stir well and cook on low for 6-8 hours.
• Remove chicken, cut into bite sized pieces and return to pot.
• Add rice, cover, and cook on high for 30 minutes or until rice is tender.
• Serve garnished with cheese, sour cream, and green onions.

CORNY CHICKEN SOUP

Steps:

• Fry bacon till crispy in a large heavy sauce pot. Remove and crumble bacon; set aside.
• Cook onions in drippings from bacon until tender but not brown.
• Drain drippings from onions.
• Dissolve bouillon in the 1/4 cup of boiling water.
• Add to onion and then all remaining ingredients to pan.
• Stirring, bring to a boil over low heat.
• Serve hot.
• May sprinkle with chopped parsley if you wish.

CORNY CHICKEN WRAPS

Steps:

• In a nonstick skillet, saute the chicken, green pepper and onions in oil for 3-4 minutes or until chicken juices run clear; drain. Stir in the corn, salsa, olives and chili powder. Cook and stir over medium heat for 3-4 minutes or until heated through. , Spoon about 1/2 cup chicken mixture over one side of each tortilla. Sprinkle with cheese; roll up and secure with toothpicks.

MONIQUE'S CORNICHONS

Steps:

• In a large bowl toss the cornichons with the salt. Turn them out into a tea towel, gather the towel by the four corners and hang it from the faucet over the sink, for 2 hours. Alternatively, set the cornichons in their towel in a strainer in the sink.
• Place the tarragon in a quart jar, then evenly layer the cornichons with the garlic, onions, and the other herbs, until they reach about 1/2-inch below the top of the jar. Bring the vinegar to a boil and pour it over the ingredients in the jar, making sure to cover them, and leaving about 1/2-inch headroom in the jar. Seal the jar, and place it in a cool, dark spot for three weeks, before opening.

CORNY CHICKEN CANNELLONI

Steps:

• Gently cook spinach, onion and butter in a small pan for 10 minutes.
• Pour into a bowl and leave to cool.
• Put mince into pan and cook, stirring for 3 minutes.
• Mix into spinach with corn, capsicum, breadcrumbs, and eggs.
• Turn oven to 180°C; spoon mixture into shells.
• Spread 1/4 of cup spaghetti sauce in a shallow casserole dish.
• Arrange shells in dish.
• Pour remaining sauce over and dot with cheese.
• Bake for 40 minutes, take out, leave for 5 minutes then serve.