Since everyone seems to have a floral theme this week, I thought Id continue it with more recipes. On my Chicken Tues. blog this week are some rules for eating flowers. Please refer to it if your not sure what you can eat or not. Others who have blogs today are.... Heidi has one on  Tarragon http://starfishred.multiply.com/journal/item/319?mark_read=starfishred:journal:319&replies_read=1 kathyinozarks has one on Roses           http://kathyinozarks.multiply.com/journal/item/806?mark_read=kathyinozarks:journal:806 Magicmomma has one on Cleaning your herb garden and arugula    http://magicmomma.multiply.com/journal/item/212?mark_read=magicmomma:journal:212 grandfatheroak has some recipes for your skin    http://grandfatheroak.multiply.com/journal deb has a blog about Chamomile  http://greenwytch.multiply.com/journal/item/227/a_very_tardy_herb_thursday Flowers for salads and edible flower recipes Arugala, Eruca vericaria Salads, snacking Nutty, spicy, peppery flavor Borage, Borago officinalis Salads, snacking Tastes like light cucumber, remove thorny backside Bachelor button, Centauria cynaus Salads Sweet to spicy, clovelike Burnet, Sanguisorba minor Salads Flavorless, but colorful Calendula, Calenudla officinalis Salads, teas Spicy, tangy, ‘poor man’s saffron’ adds golden color to foods Daylily, Hemerocallis species Salads, sautés Sweet, crunchy, somewhat like a water chestnut Lavender, Lavendula species Salads, teas Floral, strong perfumey flavor, use very lightly for color Marigold, Tagetes tenuifolia Salads, teas Spicy to bitter Nasturtium, Tropaeolum majus Salads Sweet, mildly pungent to peppery flavor Onion/garlic, Allium species Salads, stir fry Sweet onion, garlic flavor Pansy, Viola spp. Salads Mild sweet to tart flavor Pea, Pisum species (sweet pea is poisonous) Salads, stir fry Tastes like peas, also add tendrils or fresh new shoots Rose, Rosa species Salads, teas, infusions Sweet, aromatic flavor; remove the white bitter portion of petals Rosemary, Rosmarinus officinalis Salads, teas Pinelike, sweet, savory Squah Blossom, Cucurbito pep species Salads, sautés, stuffed/battered Sweet, nectar flavor Thyme, Thymus vulgaris Salads, teas Lemony, adds a nice light scent Violet, Viola species Salads, teas Sweet, nectary flavor Herb and Flower Cheese Terrine 1    lb    Cream cheese, softened 3/4    lb    Unsalted butter, softened 1    cup    Grated Asiago cheese 4    x    Cloves garlic, minced 3/4    cup    Fresh basil, chopped 1/4    cup    Fresh rosemary, chopped 2    tsp    Worcestershire sauce 3/4    cup    Toasted pine nuts 3/4    cup    Chopped parsley           Salt and pepper 2    lb    Provolone cheese, thinly sliced 30    x    Johnny jump-up flowers, at least Cream together the cream cheese, Asiago and butter. Add garlic, basil, rosemary, Worcestershire sauce and salt and pepper and combine thoroughly.Add pine nuts and chopped parsley and mix well with hands. Butter a bread or terrine pan. Line with waxed paper. Line bottom of pan with Provolone slices, then add a layer of cheese mixture and a sprinkling of johnny jump-ups. Continue alternating layers of cheese, cream cheese, and flowers. Try to get at least 5 layers. Refrigerate overnight. Let stand at least 15 minutes out of the refrigerator before turning out. Remove paper and garnish with more johnny jump-ups and any other edible flowers you might have laying around. Fresh Grilled Alaskan Halibut With Nasturtium-Herb Vinaigrette Serves 4 to 6 2 pounds fresh halibut fillet cut into 4 to 6 even pieces (score thicker fillets for easier cooking) 1 cup extra virgin olive oil 1/4 cup fine French sherry vinegar 1/4 cup minced shallots 2 teaspoons white miso (a traditional Japanese soybean paste) 1/4 teaspoon freshly ground black pepper 1/4 teaspoon sea salt 1 teaspoon honey 2 tablespoons total chopped fresh herbs (tarragon, parsley and basil) 1/2 cup coarsely chopped fresh organically grown nasturtiums plus extra whole flowers for garnishing About ¾ pound of fresh local field greens for presentation Pre-heat grill. Mix in a food processor the vinegar, shallots, miso, honey, salt and black pepper. Slowly emulsify ¾ cup oil (reserving the rest for grilling) into the processor. Quickly "pulse" the prepped herbs and nasturtiums into the vinaigrette and chill.  Lightly coat the halibut fillets with olive oil, sea salt and black pepper and grill until just barely cooked through. Toss half of the vinaigrette with the greens and mound on individual plates. Place cooked fillets on top of greens, spoon over the remaining vinaigrette and garnish with whole flowers and serve. Variations: Use another fish like wild salmon or mahi mahi or vary the fresh herbs.      Orange-Pansy-Poppy Vinaigrette Serves 6 1/3 cup chopped fresh organic pansies plus more for garnish 1/4 cup poppy seeds 4 ounces freshly squeezed orange juice Zest of 1 orange 1 teaspoon minced garlic 1 ounce champagne vinegar 1/2 teaspoon sea salt 1/4 teaspoon ground white pepper 3/4 cup canola oil Mix all in a blender but oil and then slowly emulsify oil into mixture.Chill. Variations: Use other citrus in such as lemon or grapefruit or try other edible flowers. Apple-Blueberry And Lavender Cobbler Serves 6 For filling: 3 cups of thinly sliced, peeled organic baking apples such as Granny Smith or Jonathan's 1 cup fresh organic blueberries 1 teaspoon chopped fresh lavender flowers plus extra whole flowers for garnishing 3/4 cup fresh, local honey or agave nectar (similar in feel and taste to honey) 2 tablespoons arrowroot powder Pinch sea salt 1/2 teaspoon pure vanilla extract For Topping: 1 cup organic unbleached white flour 1 cup rolled oats 1/2 cup finely chopped walnuts 1/2 cup organic raw sugar or evaporated cane juice (a slightly less refined granular sweetener) 1/2 cup butter or organic palm shortening (a high quality, unrefined vegetable fat that is solid at   room temperature) 1/2 teaspoon cinnamon Pinch sea salt Preheat oven to 375 degrees. Mix all of the filling ingredients together and place in an 8-inch square baking dish. Mix all of the topping together and work well with your fingers until the butter is reduced to even, little crumbs. Sprinkle over the top of the filling. Cover and bake for about 30 minutes or until it starts to bubble around the edges. Uncover and bake 10 to 15 minutes until topping is crisp. Serve with your favorite ice cream and a flower on each portion. Variations: Use any other seasonal, local fruits you enjoy such as peaches, nectarines, plums or apricots. FLORAL LIQUEUR 4 cups vodka or brandy 1-cup sugar 1 - 2 cups flowers Place lightly bruised petals in a jar with vodka or brandy and steep for 2 days. Then, add sugar and steep for 2 weeks, shaking vigorously once or twice a day to let sugar dissolve. Strain and filter into clean decanter. Ideas: rose, carnation, lavender and mint orange zest and mint ginger and pear peaches and lemon verbena raspberry and lemon balm use a dry white wine CARNATION VINEGAR     * 6 cloves     * 1 cup carnation petals     * 4 cups white wine vinegar "Carnations petals are edible and add a clover like flavor to foods but be careful not to eat the greenery, some carnation leaves are poisonous."     * "Pull petals off the flower stems; snip off white heels and add them to your compost. Wash and dry well.     * Heat vinegar until it is lukewarm.     * Crush flower petals and cloves in a jar with a wooden spoon.     * Cover mixture with the warm vinegar and let it steep about 3 weeks. (preferably in a sunny windowsill)     * Strain the vinegar into decorative bottles and cap or cork tightly. Great on fruit salad.  ***The best kind of carnations to use for anything is Dianthus or Pinks. These are the ones the old recipes speak of. They are much more fragrant than the new breeds.  My grandmother used to grow these and I fell in love with them as a child. Now I always grow them.

RICOTTA AND HERB STUFFED CHICKEN

First, the birds are spatchcocked, meaning they're butterflied and spread flat so that both the white meat and the dark can be perfectly cooked; second, an herbed-ricotta filling is pushed under the skin, puffing slightly during cooking and extending the meat's flavor in a creamy direction. Actually, you'll notice how much we liked the filling — we call for extra to be baked in a separate dish so that everyone gets a helping. The filling becomes a cross between a popover and a soufflé in texture, with oregano and parsley supplying a suggestion of the Provençal countryside.


Active time: 35 minutes Start to finish: 1 3/4 hours

Servings: Makes 6 servings

For filling
4 garlic cloves, minced
3 tablespoons extra-virgin olive oil
4 cups whole-milk ricotta (preferably fresh; 2 pounds)
2 large eggs, lightly beaten
1 cup grated Parmigiano-Reggiano (2 ounces)
1/4 cup chopped fresh oregano
1/4 cup chopped fresh flat-leaf parsley

For chicken
2 whole chickens (each about 3 1/2 pounds)
2 tablespoons extra-virgin olive oil
Preparation Make filling:
Preheat oven to 400°F with racks in middle and lower third.

Cook garlic in oil in a small heavy skillet over medium-low heat, stirring occasionally, until pale golden, 2 to 3 minutes. Transfer to a bowl and stir in ricotta, eggs, parmesan, herbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Stuff and roast chickens:
Cut out backbones from chickens with kitchen shears (freeze bones for making stock if desired). Pat chickens dry, then spread flat, skin sides up, on a cutting board. Cut a 1/2-inch slit on each side of chicken in center of triangle of skin between thigh and breast (near drumstick), then tuck knob of each drumstick through slit.

Sprinkle each chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper and spread chickens flat, skin sides up, in an oiled large (17- by 12-inch) shallow baking pan. Gently slide your finger between skin and flesh of breast and legs of 1 chicken to loosen skin (be careful not to tear skin). Using a small spoon, slide 2/3 cup ricotta mixture under skin, using a finger on outside of skin to spread filling over meat of breast, thighs, and drumsticks. Tuck wing tips under. Stuff second chicken in same manner. Brush skin of chickens all over with oil (2 tablespoons) and sprinkle each with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Spoon remaining filling into an oiled 1-quart shallow baking dish (10 by 7 inches).

Bake chickens in middle of oven 30 minutes, then put dish of stuffing in oven on lower rack. Continue baking until chicken is just cooked through and an instant-read thermometer inserted into thickest part of a thigh (through stuffing; do not touch bone) registers 170°F and until gratin is puffed and golden, about 30 minutes more. Let chickens stand 10 minutes, then cut each into quarters. Serve with gratin.

Cooks' note: Filling can be made 1 day ahead and chilled, covered. Bring to room temperature before stuffing chickens.

Top Ten Facts About Chickens:

1. It is thought that the nearest relative of the Tyrannosaurus rex is a chicken.
    
2. A castrated male chicken is called a capon.
    
3. Chickens will be less 'flighty' if while tending a pen or chicken house the caretaker walks backwards.
    
4. You can literally hypnotize a chicken by holding it and drawing a line in the dirt over and over. The chicken will stay still right there as long as you do this.
    
5. Some breeds of chickens can lay colored eggs.
    
6. Christmas has different meanings in different countries. Christmas Eve in Japan is a good day to eat fried chicken and strawberry short-cake.
    
7. The average hen lays 265 table eggs each year.
    
8. Arkansas produced over 1.1 billion broilers in 2006 which averages about 422 broilers for each Arkansan.
    
9. A chicken's gizzard will likely have gravel to help "chew" the food for digestion.
    
10. A rooster will usually perform a special waltz or dance in an attempt to attract a mate.

Narice has some funny chicken videos for us, and easy Chicken Pot pie  and its her first Chicken Tuesday!   http://philsgal7759.multiply.com/journal/item/59/A_silly_Chicken_Tuesday_for_Seanymph

C-A has Spicy Chicken with Pineapple http://careyann.multiply.com/journal/item/25/Chicken_Tuesday

mamabearcherei has the National Chicken Cooking Contest on hers http://mamabearcherei.multiply.com/links/item/17/National_Chicken_Cooking_Contest

kathyinozarks has Tailgate Chicken http://kathyinozarks.multiply.com/journal/item/511/ramblings_and_chicken_tuesday

Luvmt has Chicken Manicotti http://luvmt.multiply.com/journal/item/139/Italian_Chicken_Tuesday

lesa has some info about a new breed of tiny chickens http://palmypen.multiply.com/journal/item/412/Nov._6_Chicken_Tuesday...a_new_breed_to_me

SpringChild has several Oriental Chicken recipes http://springchild.multiply.com/journal/item/510/Chinese_Chicken_Wrap_Chicken_Chow_Mein_Beef_Lo_Mein

Rochelle R has Rumanian Chicken Pancakes http://rocheller49.multiply.com/journal/item/13/Rumanian_Chicken_Pancakes-_hold_the_pears_please.

Leap Year Girl has Chicken and Orzo Frittata
 http://rocheller49.multiply.com/journal/item/13/Rumanian_Chicken_Pancakes-_hold_the_pears_please.

Lady Drago has several yummy recipes http://ladydrago.multiply.com/journal/item/13/HAPPY_CHICKEN_TUESDAYBAWKBAWK

Tad polz has Saint Tropez Chicken http://tadpolz.multiply.com/journal/item/8/Chicken_Tuesday_06_November_2007

Shannon has her first Chicken Tuesday blog and its a doozy! Mama Shannons Party Chicken (forget yer diet here tho!) http://shanlou31.multiply.com/journal/item/75/Chicken_Tuesday........Party_Chicken_Recipe

Shannon also added  a list of Chicken Tuesday songs to her music list. Boy shes been busy! http://shanlou31.multiply.com/music/item/302/Chicken_Tuesday_Songs_6_songs

Marie Cholette has Chicken with grilled  peppers and cashews http://mariecholette.multiply.com/journal/item/113/My_first_Multiply_Chicken_Tuesday

Ok gang this is our first Chicken Tuesday in our new home so its chicken and cheese comfort foods to make us feel comfy. We have to handle it a bit different here since its hard to get around to everyone like before. My list has grown alot with new people so I cant go thru every name. Anyone who has a Chicken Tuesday blog they want to have linked on here send me a personal msg and Ill add you! Lets get this thing going good over here again, there are alot of new people!

Creamy Mac, Chicken, and Cheese
From: Fresh Every Day, by Sara Foster
2 tablespoons unsalted butter, plus more for buttering baking dish
½ pound short bite-sized pasta, such as penne, ziti, shells, bow ties, or orecchiette
2 teaspoons sea salt, plus more to taste
2 tablespoons olive oil
1 large yellow onion, diced
3 garlic cloves, minced
2 cups milk
2 cups heavy cream
3 ½ cups cooked shredded chicken(from 3 ½ to 4-lb roasted chicken)
2 cups shredded sharp Cheddar cheese (about 8 ounces)
½ cup Parmesan cheese (about 1 ½ ounces)
8 ounces fresh spinach, washed, stems
removed, and drained (about 4 cups)
2 tablespoons chopped fresh marjoram leaves or 2 teaspoons dried
1 to 2 tablespoons hot sauce (Tabasco or Texas Pete)
1 teaspoon freshly ground black pepper, plus more to taste

Preheat the oven to 350°F. Lightly butter a 9x13-inch baking dish.

Bring a large pot of lightly salted water to a boil. Add the pasta, stir, and cook until al dente. Drain in a colander and transfer the pasta to a large bowl. Drizzle with 1 tablespoon of the olive oil and toss to coat.

Melt the butter with the remaining olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 3 to 4 minutes, until translucent. Add the garlic and cook for 1 minute longer, stirring constantly so the garlic doesn’t brown.

Stir in the milk and the cream, reduce the heat to low, and simmer, stirring occasionally, until the sauce is reduced by half and is thick enough to coat the back of a spoon, about 20 minutes (has taken me a bit longer, both times)

Remove the sauce from the heat and add the chicken, Cheddar, Parmesan, spinach, marjoram, hot sauce, 2 teaspoons salt, and 1 teaspoon pepper. Stir until the cheeses have melted and the spinach is wilted. Pour into the bowl with the pasta and toss to coat the pasta with the sauce. Taste for salt and pepper and season with more to taste.

Transfer the pasta to the prepared baking dish, scraping all the sauce out of the bowl with a rubber spatula, and bake for about 45 minutes or until the sauce is bubbling around the edges and the pasta is slightly brown on top. Let the pasta rest for about 10 minutes before serving. Serve warm. Serves 8 to 10

Chicken Cheese Chowder

4 cups chicken broth
1 1/2 cups diced potatoes
1 cup diced celery
1 cup diced carrots
1 cup diced onion
1/3 cup margarine
1/3 cup all-purpose flour
3 cups milk
1 tablespoon soy sauce
1 pound processed cheese, cubed
2 cups chopped, cooked chicken meat

In a large stock pot combine chicken broth, potatoes, celery, carrots and onion. Cover and bring to a slow boil for 15 minutes, or until the vegetables are tender. In a medium sauce pan melt butter over low heat, add flour and stir until smooth. Let simmer for 1 minute and then increase temperature to medium. Stir mixture constantly, while gradually adding milk. Continue to stir until thick and bubbly. Add flour mixture to vegetables. Add soy sauce and then gently stir in cheese. Continue to stir until cheese is completely melted.
Add chicken, heat through and enjoy. Serves 5

Chicken and Veggie Mac and Cheese

2 cooked chicken breasts, in bite sized pieces
1 zucchini, in 1/2 inch pieces
20 grape tomatoes, cut in half and squeezed to get the seeds out
1 lb creste di galli pasta or elbow macaroni
6 tbsp butter
6 tbsp flour
3 1/2 cups whole milk, warm
8 oz shredded sharp cheddar
8 oz shredded havarti
pinch nutmeg
2 tsp smoky paprika
salt and pepper

Preheat oven to 400 degrees. Bring a large pot of water to a boil over high heat and salt the water liberally once it has reached boiling. While waiting for the water to boil, melt 6 tbsp butter in a medium-sized sauce pan over medium heat. When the butter has melted add 6 tbsp flour and stir. Cook, while whisking, for 30 seconds to a minute. Slowly drizzle in small amounts of milk while whisking constantly, until all the milk is incorporated and the sauce is smooth. If you add the milk too fast or don’t whisk it in enough, your sauce will be lumpy. Bring the sauce to a simmer, stirring frequently. Add the pasta to the pot of salted water and cook for about 7-8 minutes or until the pasta is al dente. Once the milk sauce (also known as a béchamel) is simmering, add the nutmeg, paprika, and 6oz cheddar and 6oz havarti. Stir until the cheese is completely melted. Taste the sauce and adjust the seasoning by adding salt and pepper as needed. Remove from the heat and wait for the pasta to finish. When the pasta is al dente, drain it, then add the cheese sauce, chicken, grape tomatoes, and zucchini. Mix until everything is thoroughly lubed up with cheese sauce. Pour into a clear baking dish and top with 2oz cheddar and 2oz havarti. Bake at 400 degrees until the top layer is bubbly and golden in spots. Garnish the mac and cheese with chives to add a little color and enjoy!

* Party tip: If you know you’ll be short for time on the day you’re serving this dish, you can prepare everything one or two days in advance. Just stop before baking, cover, and refrigerate. Then it will be ready to be baked right before you need it. *********************************************** 

kathyinozarks has this for you http://kathyinozarks.multiply.com/journal/item/485/Chicken_Tuesdays_with_the_Seanymph

cherei has Night of the Chicken Dead for you for the holiday http://mamabearcherei.multiply.com/journal/item/468

C-A has a Chicken and Mushroom Omelette http://careyann.multiply.com/journal/item/19/Chicken_Tuesday

Char has her first Chicken Tuesday and everything you really didnt want to know about chicken nuggets. No I mean dont read it if you have a weak tummy http://charsepu64.multiply.com/journal/item/51/Chicken_Tuesday_first_blog_poll

Rochelle R has Shanghi Smoked Chicken http://rocheller49.multiply.com/journal/item/4/Shanghai_Smoked_Chicken

leap_year_girl has Rum Chicka Rum Chicken http://dwintle.multiply.com/journal/item/166/Rum_Chicka_Rum_Chicken

Lady Drago has an assortment of yummy recipes http://ladydrago.multiply.com/journal/item/8/HAPPY_CHICKEN_TUESDAYBAWKBAWK

Sophia has Chicken Tortilla Soup http://sugar4u1959.multiply.com/journal/item/4/OK_Here_is_my_Chicken_Recipe_for_Tuesday

luvzoeygirl has Chicken Parmesan http://luvzoeygirl.multiply.com/journal/item/9/Chicken_Parmesan

ladyfaerie has Creamy Chicken and Wild Rice soup http://ladyfaerie.multiply.com/journal/item/3/Entry_for_October_30_2007

legacymoon has Orange Mandarin Chicken http://legacymoon.multiply.com/journal/item/25/Orange_Mandarin_Chicken_for_Chicken_Tuesday

Ghost Bear has a  couple for you too. http://ghostbear1890.multiply.com/journal/item/291/Reluctant_Chicken_Tuesday_Blog