UP YOUR LIFE
CHICKEN CAN BE USED IN SO MANY WAYS
- Chicken can be used in so many ways and the ingredients can be
used so efficiently. Spice up your life with the many uses of chicken.
You can shred
boiled chicken and return it to the pot for chicken soup, make it
into chicken salad or serve it plain as a second course after the
soup. When we're talking about homemade chicken soup, a good one
does not require any expensive or exotic ingredients - only fresh
ones; there is no covering up tasteless chicken or vegetables past
soup is easy to make. Start with a chicken (whole or pieces), and
enough water in the pot to more than cover. Garlic, onions, leeks
and celery can be added.
Once the chicken
is cooked, the meat is removed from the bones and returned to the
pot. This is when it starts to get interesting.
Since the meat
is cooked, the pot is left on the stove to cook any added vegetables.
You can add carrots, potatoes or rice. Noodles can be added, but
will not require as long a cooking time as the vegetables. Add the
delicate items just long enough before serving to cook them thoroughly.
so popular because it is extremely versatile. It can be paired with
almost anything, it is relatively inexpensive, and it is available
in many forms and can be cooked by almost any method. Chicken is
an economical source of high quality protein with nutritional values
similar to other meats, without all of the fat.
Try the following
chicken recipes and spice up your life.
skinless chicken breasts
to roll chicken in
enough to roll chicken in
2 eggs; beaten,
with 2 T. water
4 thin slices
4 thin slices
of Swiss cheese
4 T. butter
breasts with a mallet, and place one slice of ham and one slice
of cheese into center of each breast, rolling in sides egg roll
fashion. Roll each in flour, then egg wash and breadcrumbs to coat.
Refrigerate until ready to fry. Melt butter in a frying pan, and
fry breasts until golden, being careful to keep breasts folded.
Keep warm until served. (4 servings)
1/3 c. sesame
1/4 c. almonds,
1/8 c. chili
1/2 t. cinnamon
1 t. dried
1/2 c. peanut
or vegetable oil
1/2 c. onions,
8 garlic cloves,
1/2 c. green
1 corn tortilla,
1 can crushed
1 c. chicken
1/2 c. Mexican
chocolate; chopped-bittersweet chocolate may substitute
salt, to taste
Mix the first
six ingredients in a dry skillet until very aromatic. Remove from
heat and brown onions, adding the garlic and peppers. Sauté
for a few minutes. Return the seasonings and sauté the mixture
briefly. Add the tortilla and tomatoes. Sauté until dry,
allowing the sauce to cool. Then puree until it is smooth.
Pour oil in
an oven-proof pan; heat and sear the chicken. Add chicken stock
and cook until all of the drippings from the chicken have cooked
away from the bottom of the pan. Add pureed sauce; mix until it
is smooth. Add chicken and bring to boil. Cover pan and braise chicken
in a 325-degree oven until tender - about 40 minutes. Remove chicken
from pan and keep warm on a serving platter. Reduce sauce by simmering
until correct consistency. Add chocolate, simmer and add salt and
pepper to taste. Pour sauce over chicken and reheat in oven. When
ready to serve, garnish with light sprinkling of toasted sesame
seeds. (4 servings)
AND BACON ROLLS
16 strips bacon
8 chicken thighs,
rind and juice of one orange
5 garlic cloves,
1 T. paprika
1 T. Cajun
1/2 t. dried
1 T. olive
1 T. freshly
1 T. mixed
orange and lime peel strands
combine citrus rinds and juice, garlic, paprika, Cajun seasoning,
oregano, and olive oil in a bowl. Wrap two pieces of bacon around
each chicken thigh (pieces can be wrapped across, next to each other,
or in an X shape).
Pour the marinade
over the chicken, reserving one and one-half tablespoons. Cover
and marinate for two hours in refrigerator. Heat oven to 375 degrees.
Remove chicken from marinade and place in baking dish, spoon reserved
marinade over chicken and bake for 40 minutes to one hour, or until
chicken is done and bacon is cooked. Garnish with parsley and orange/lime
peel strands. Serve with rice or noodles.
Chef Pam Lewis
is lead instructor of Southern Miss Gulf Coast Culinary Arts Academy.
For information on the
Culinary Arts Academy, call (228) 214-3240. For recipe/story requests,
culinary questions or Comments, e-mail Chef Pam at firstname.lastname@example.org,
or write to her at
Chef Pam Lewis,
Culinary Arts Academy
of Southern Mississippi Gulf Coast
730 East Beach
PHOTOGRAPHER TO LEAD WORKSHOP, PRESENTATION MARCH 10
-- Award-winning wildlife photographer Tom Ulrich will lead
two photographic events at the Gulf Coast Research Laboratory on
Wednesday, March 10.
He will present
a nature photography workshop from 8:30 a.m. to 4:30 p.m. and then
a talk and slide show called "Wildlife Images 2003" at
7 p.m., both at The University of Southern Mississippi GCRL.
the evening event is free and will be held in the Caylor Auditorium
at GCRL. The veteran photographer will feature photos from his 2003
photographic safaris abroad and in North America. He will answer
questions and sign his books during the reception following his
fee for the all-day workshop is $50 per person, payable to GCRL.
Registration includes a continental breakfast, light lunch and snacks.
Participation is limited to 20. Though the workshop is geared toward
beginners, Ulrich tailors the experience to meet needs for all degrees
will definitely benefit from the workshop, but I always help the
more advanced get something out of it also," Ulrich said. "I
lead many photo trips and always find a wide range of levels."
participants do not need to bring their photographic equipment unless
they need an explanation about some aspect of their equipment.
a brief review of the principles of photography, relationships between
shutter and aperture settings, fundamental elements of composition,
use and timing of fill-in flash, digital versus film photography,
techniques of close-up photography, and a brief discussion of slide
etiquette, the photography business and marketing.
up in South Chicago, graduated with a degree in biology from Southern
Illinois University and taught for four years before launching his
career as a freelance photographer. He has supported himself with
nature photography for the past 29 years.
of more than 300,000 transparencies includes birds and mammals from
all over the world. His photographs have been featured in publications
such as National Wildlife, Audubon, National Geographic, Montana
Outdoors and Life.
He has published
six nature books, including Mammals of the Rockies, Birds of the
Northern Rockies, Once Upon a Frame and his 2002 release, Photo
Pantanal. Dr. William E. Hawkins, GCRL executive director, said
Ulrich brings the scientific and artistic worlds together.
his living photographing wildlife all over the world," Hawkins
sad. "He is an outstanding observer and a biologist. His approach
to photography is to capture his subjects exhibiting their natural
The GCRL is
home to the university's Department of Coastal Sciences, the Center
for Fisheries Research and Development, and the Gulf Coast Geospatial
Center. The J.L. Scott Marine Education Center and Aquarium is also
a unit of the laboratory. The GCRL is part of the Southern Miss
College of Science and Technology. For more information, call the
laboratory at (228) 872-4200.