Northwoods Chicken Recipes

NORTH WOODS CHICKEN SALAD

North Woods Chicken Salad image

Leftover chicken? Use it in a wild and wonderful chicken salad.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h15m

Yield 6

Number Of Ingredients 13

Ingredients

1/3 cup vegetable oil
1/4 cup rice vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon freshly ground pepper
2 cloves garlic, finely chopped
3 cups cold cooked wild rice
2 cups cubed cooked chicken
1/2 red bell pepper, diced
1 cup 1-inch pieces snap pea pods
3 medium green onions, sliced (3 tablespoons)
1/2 cup cashews

Steps:

In food processor, cover and process all vinaigrette ingredients until smooth.
In large bowl, toss vinaigrette and all salad ingredients except cashews until coated. Cover and refrigerate at least 2 hours to blend flavors but no longer than 24 hours.
Toss salad and cashews just before serving.

Nutrition Facts : Calories 360, Carbohydrate 24 g, Cholesterol 40 mg, Fat 3, Fiber 3 g, Protein 19 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 3 g, TransFat 0 g

NORTH WOODS CHICKEN AND WILD RICE SOUP - OAMC

North Woods Chicken and Wild Rice Soup - OAMC image

This recipe comes from the cookbook "Don't Panic - Dinner's in the Freezer" . It is really delicious. Good with crusty bread and a green salad. I must admit to using the pre-cooked bacon crumbles (about 1/2 cup) instead of cooking and crumbling the bacon. Sometimes it is just easier! Make sure it is real bacon though, not the imitation bacon bits! Enjoy.

Provided by JillAZ

Categories Grains

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 lb bacon, cooked and crumbled
1/2 onion, diced
1/2 cup celery, chopped
1/4 cup butter
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon paprika
1 1/2 cups cubed cooked chicken breasts
10 ounces chicken broth
1 tablespoon Worcestershire sauce
2 tablespoons dry sherry
1 cup milk
1 1/2 cups half-and-half
1 1/2 cups cooked wild rice

Steps:

Melt butter in a large saucepan.
Add onion and celery and saute until tender.
Stir in flour, salt, thyme and paprika. Cook for about 1 minute until bubbly.
Add chicken, broth, worcestershire, sherry, milk and half & half. Cook, stirring, until it thickens slightly.
TO EAT RIGHT AWAY: Fold in rice and bacon pieces. Cook until heated through.
Ladle into bowls and serve.
TO FREEZE:.
Allow to cool. Fold in rice and bacon.
Place in a freezer bag and seal. Label and freeze.
TO REHEAT: Thaw and heat in a saucepan until bubbly. Ladle into bowls and serve.

Nutrition Facts : Calories 490.2, Fat 36.4, SaturatedFat 16.7, Cholesterol 103.5, Sodium 837.9, Carbohydrate 18.6, Fiber 1.2, Sugar 1.4, Protein 21.3

SLOW-COOKER NORTH WOODS WILD RICE SOUP

Slow-Cooker North Woods Wild Rice Soup image

Warm up your weekend with homemade soup! Here's one you don't have to watch over.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 6h40m

Yield 6

Number Of Ingredients 13

Ingredients

2 teaspoons vegetable oil
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, diced (1 cup)
2 medium carrots, diced (1 cup)
1 cup diced smoked turkey (6 ounces)
1/2 cup uncooked wild rice
1 teaspoon dried tarragon leaves
1/4 teaspoon pepper
3 1/2 cups Progresso™ chicken broth (from 32-ounce carton)
1 can (12 ounces) evaporated fat-free milk
1/3 cup Gold Medal™ all-purpose flour
1 cup frozen sweet peas, thawed
2 tablespoons dry sherry, if desired

Steps:

In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.
Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking.
Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.

Nutrition Facts : Calories 230, Carbohydrate 32 g, Cholesterol 25 mg, Fiber 3 g, Protein 19 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 11 g, TransFat 0 g

NORTHWOODS WILD RICE

Northwoods Wild Rice image

My recipe uses a product native to the north-central United States, wild rice. Wild rice is not a rice at all, but rather a grass seed. It was a staple in the diet of the early American Indians and remains a favorite today because of its crunchy texture. This dish is especially good served with poultry.

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

1-1/2 cups uncooked wild rice, rinsed
4 cups water
1 teaspoon salt
1/4 cup butter, cubed
4 slices bacon, diced
1 small onion, chopped
1/2 cup celery, sliced
1/2 cup sliced fresh mushrooms
Seasoned salt to taste
1/4 teaspoon pepper
1/2 cup salted cashews

Steps:

Place rice, water and salt in a heavy saucepan. Bring to a boil. Reduce heat to simmer; cook 45 minutes or until tender. Uncover and fluff with a fork. Simmer for 5 additional minutes. Drain any liquid. While rice is cooking, fry bacon until crisp. Drain on paper towels. In a skillet, melt butter and saute onion, celery and mushrooms until tender. Add rice, seasoned salt and pepper. Heat through. Just before serving, top with cashews and reserved bacon. , For a make-ahead dish, place cooked rice mixture in a 2-qt. casserole; top with cashews and bacon. Refrigerate until ready to reheat. Bake at 350° for 20-30 minutes.

Nutrition Facts : Calories 306 calories, Fat 18g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 506mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.

NORTHWOODS INN PURPLE CABBAGE SALAD

Northwoods Inn Purple Cabbage Salad image

The restaurant Northwoods Inn or Clearmans serves this slaw. I normally do not like cabbage, but this salad is delish!

Provided by Aussie-In-California

Categories Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup vegetable oil
1/2 cup red wine vinegar, plus
2 tablespoons red wine vinegar
3 tablespoons sugar
salt
1 teaspoon seasoning salt, such as Lawry's
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/2 head red cabbage, very thinly sliced

Steps:

Combine oil, vinegar, sugar, salt, seasoned salt, pepper and onion powder in a bowl. Pour over cabbage; chill for at least 2 hours or overnight.

NORTHWOODS INN RED CABBAGE SALAD

Northwoods Inn Red Cabbage Salad image

This is the famous Red Cabbage Salad served at the Northwoods Inn. I found this recipe in the Los Angeles Times Newspaper in 1990 - developed by the Times Test Kitchen, in 1990. It's based on the salad from the Clearman's restaurant chain. It's super yummy!! Cooks note: The measurement for the red wine vinegar is 1/2 cup plus 2 Tbsp. (easier to measure than 10 Tbsp.)

Provided by Grannie B

Categories < 15 Mins

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1 small head shredded red cabbage
1/2 cup salad oil
10 tablespoons red wine vinegar
3 tablespoons sugar
4 teaspoons salt
1 teaspoon seasoning salt (Lawry's)
1/4 teaspoon onion powder
1/4 teaspoon pepper

Steps:

Combine all dressing ingredients and whip; pour over cabbage and toss. Marinate several hours or over night.

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