CW11 Chefs: Linda Church

It's CW11 Chef's Week and our anchors are sharing their favorite recipes with you! Today, our own Linda Church will show us how to make Church's Cream of Chicken. Click here to check out past recipes.

And we're asking you to share your family recipe with us, too! Just submit your recipe in the comment box below and you may be chosen to come visit our studio to show us how to make your dish in a LIVE on-air cooking demo!

Click here and SCROLL TO THE BOTTOM OF THE PAGE to submit your recipe in the COMMENT BOX to the "CW11 Chef For A Day Contest"! In order to be considered, include your: name, age, mailing address, e-mail address, telephone number, recipe and why we should choose you to be our CW11 Chef For A Day.

Don't forget to join us tomorrow when our own Sukanya Krishnan and her parents will be showing us how to make Chicken Masala and Vegetable Biriyani.

Click here to read the official contest rules.

RECIPE, PICTURE AND VIDEO AFTER THE JUMP...

Chruch's Cream of Chicken
Ingredients
- Chicken breasts (boneless and skinless)
- 2 cans Campbell's Cream of Chicken
- Sour cream
- Mushrooms
- Milk
- Olive oil

Directions
1. In a large pan, pour olive oil and cook the chicken until they are almost done. You can add spices during this step, if desired.
2. Take out the chicken from the pan and set it aside on a plate; do not clean the pan
3. Slice one onion and handfuls of mushrooms and toss them into the pan; cook until brown
4. Add two cans of Campbell's Cream of Chicken
5. Add about one cup of sour cream
6. Mix in some milk to make a nice gravy texture (it won't take much milk)
7. Mix everything and let simmer
8. Put the chicken back into the pan
9. Put top on and let simmer until chicken is completely cooked
10. Serve with mash potatoes or biscuits.

Comments: 10

Posted by Ed Kinkela at November 14, 2008 12:03 AM

Name: Ed Kinkela
Age: 51

Recipe:
"Ed's Double Deuce Chili-Quick, Tasty and Easy to Remember Chili" recipe where all ingredients are all measured in Two's!
Ingredients:
2 lbs lean ground beef
2 Tbsp olive oil
2 medium onions chopped
2 cloves garlic minced
2 medium green peppers (or 1 green & 1 red pepper for color) chopped
2 large cans crushed tomatoes
2 cans red kidney beans (optional)
Chili powder, red pepper, salt to taste.

Directions:
In large pot over medium heat, saute onions, peppers and garlic until onions are translucent. Add the ground beef in 2 oz portions and saute until brown. Any excess fat rendered from the beef may be drained at this point, if desired. Add the tomatoes and seasonings. Simmer for about 22 minutes. About two minutes before serving, add the kidney beans. Maybe be served in bowl with grated cheddar cheese and chopped onions as garnish.

Why I should Be Chef for a Day:
I have been cooking since the 7th grade and my friends and family LOVE my cooking! I watch CW11 every morning and just love the team (especially Linda and Emily!!) Also, I was employed in the financial servics industry for 26 years, lost my job at the end of June and maybe some TV exposure will help me get a job! Thank you!!!

Posted by Vincent DeCandia at November 14, 2008 12:22 AM

Linguine with white clam sauce
2 tablespoons olive oil
10 cloves of garlic
2 dozen cherry stone clams opened w/juice saved
1 lb linguine
1 large bunch of parsley
1/4 teaspoon red pepper flakes
1 small bottle clam juice

Chop garlic and saute in heavy skillet with olive oil. While garlic is browning, dice clams and seperate clams from juice. Strain clam juice through fine sieve and add juice to browned garlic. Season clam juice with salt and add half of the chopped parsley and red pepper flakes. Bring to a boil and let reduce by 1/3 and shut off heat. Bring water to a boil and add pasta. When pasta is done, add chopped clams to clam juice DO NOT REHEAT. Add remainder of parsley. Drain pasta and add clam sauceto pasta. Serve immediately.
This recipe is SOOO easy and yet almost no one makes fresh home made clam sauce. Prep time is about 10 minutes. Total cook time is 20 minutes. Crusty bread and alot of napkins is all you need. And please, NO CHEESE!!!! :)

Posted by Kunjumol Dallendorfer at November 14, 2008 9:23 AM

Curry Chicken

First the Marinade:

Dry Ingredients:
1/4 tsp Turmeric powder
Coriander to taste (1/2 tsp is starting point)
Cumin to taste (1/2 tsp; optional)
1-2 tsp plain yogurt (prefer active culture yogurt w/no preservatives, “Indian” yogurt –home made)
Chili powder to taste (can be cayenne, ground red pepper, etc.)
Salt to taste

Chicken:
1 lb of fresh chicken with skin removed (sliced, diced, or shredded... your choice). ¼ - ½ lb per person, pending on hunger levels 

Then Blend:
*Mix the above dry ingredients together first.
Then thoroughly coat the chicken with it.
You may add small quantity of oil to assist in coating the chicken.
Allow to marinate for approximately two hours.

Then:
Two cloves of garlic, chopped (adjust up for more as needed)
1/2 cup chopped onion (adjust up for more as needed)

Then:
*Add enough oil (oil of your choice –will affect taste) to a skillet to fry the garlic and onion; and ultimately the chicken below –better to have too much than to little.
(Optional): Add 1/2 tsp of sugar and allow it to caramelize over medium heat.
Add garlic and fry until golden brown, then add onion and fry until tender.

Place the marinated chicken in the garlic/onion mixture and fry it over low heat (do not add any more oil).
Cover it and allow it to fry until done. Stir occasionally.

If someone likes cinnamon then, when chicken is done, grate fresh cinnamon over it to taste, and serve immediately over a bed of steamed basmati rice.

Posted by Marina Dallendorfer at November 14, 2008 1:56 PM

Kerala Chicken Curry

1 pound boneless chicken breast cut into small pieces
2 large red onions finely chopped
2 red tomatoes finely chopped
1/4 cup cream
1/8 tsp. turmeric powder
1/8 tsp. red chilly powder
1/4 tsp. garlic powder
1/8 tsp. black pepper powder
1/8 tsp. cinnamon powder
1/8 tsp. fennel powder
1/8 tsp. cumin powder
1/8 tsp. corriander powder
3 tbsp. chopped corriander leaves
3 cloves fresh garlic (crushed)
1/2" thick ginger (crushed)
10-12 curry leaves
4 - 5 tbsp. crisco corn oil
Salt to taste

How to prepare:

In a pan heat the oil on low heat. Add the ginger and garlic and fry on low fire for 3 minutes.
Add the chopped onion and fry on medium low heat until the onion turns golden brown.
Add the chopped tomatoes and fry until it turns slightly golden brown.
Add all the spices, mix well and saute until the mixture leaves the pan smoothly. (Stop frying when the oil start coming out of the mixture)
Add the curry leaves and mix well
Add the chicken pieces and salt. Mix well and cover and cook.
Keep stirring the chicken to avoid sticking to the bottom. Cook until the chicken is nice and tender.
Add the cream, mix well and cook for 3 to 4 minutes.
Finally add the corriander leaves, mix well and remove from the stove.

In a plate take some basmati rice, pour some chicken on top. Enjoy it is very delicious.

Posted by Brianna at November 27, 2008 10:25 PM

Chicken breast and artichoke hearts

6 chicken breast
9 cloves of garlic
1 can of black olives
1 jar of roasted red peppers
1 box of angle hair
1 jar of artichoke hearts
3 table spoons of olive oil
5 tea spoon of black pepper
5 tea spoon of salt

cut chicken breast (making a pocket inside)
than place 1 diced garlic clove in each pocket you made in your chicken along with 3 table spoon of salt, 3 table spoon of black pepper, drizzle 1 tea spoon of olive oil as well

pre heat oven to 375 degrees
place black olives, garlic, chicken, artichoke hearts, roasted red peppers, and the rest of the olive oil in a cassarole dish
bake for 10-15 mins. or untill chicken is cooked

boil water and cook untill tender