Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
3/25/2013
Chicken Pot Pie
This recipe is adapted from a recipe from a friend of mine. She makes her own crust and steams her veggies, I made it simpler with frozen veggies and a store bought crust. My kids love it.
Filling:
2 cups of frozen peas and carrots
onion
1 potato, peeled and chopped
4 boneless, skinless chicken breast halves, boiled in salted water, then cubed
4 Tbsp. butter
5 Tbsp. flour
2 1/2 c. chicken broth
2/3 c. milk
1/2 tsp. salt
dash pepper
1 egg, beaten
I use dehydrated onions, but if using fresh you would probably want saute them in some butter in a pan.
Cook potatoes in boiling water til tender. In a separate large saucepan, melt the butter over medium heat, remove from heat and add flour and whisk together until smooth. Add chicken broth and milk and continue stirring over high heat until mixture comes to a boil. Boil for an additional minute or so until thick, then reduce heat to low. Add cooked chicken, frozen peas and carrots, salt, and pepper. Simmer for 5 minutes.
Lay dough in dish of choice. Spoon filling into dish. Cover with another layer of pie dough. Press edges together. Brush beaten egg on the dough of each pie.
Bake at 425 degrees for 30-45 minutes or until the top crust is light brown.
For some reason this all ran together, but I don't have time to deal with it right now, so I will later.
2/29/2012
Chicken with Romesco Sauce
We've been making a lot of recipes out of the Flat Belly Diet Cookbook lately, and this is one of our favorites. The chicken is kind of an afterthought to the Romesco sauce. Its rich, bold flavor is nicely accented by the crunch of the almonds. Possible side dishes include rice, salad, veggies, etc.
• 2 cloves garlic, minced
• 1 slice firm whole grain bread, crust discarded and bread torn into pieces
• 1/2 cup slivered almonds
• 1 cup drained roasted red peppers, coarsely chopped
• 1 tomato, seeded and coarsely chopped
• 1 tbsp red wine vinegar
• 1 tsp smoked paprika
• 1/2 tsp salt
• 2 tbsp extra virgin olive oil
• 4 boneless, skinless chicken breast halves
Toast the garlic and bread in a large nonstick skillet over medium heat for 5 minutes or until lightly browned, stirring occasionally. Add the almonds and continue cooking and stirring for 3 minutes, or until the almonds are toasted. Transfer to a food processor fitted with a metal blade or a blender. Add the peppers, tomato, vinegar, paprika, salt, and oil and puree. Set aside.
Coat the same skillet with olive oil cooking spray and return to medium heat. Add the chicken and cook, turning once, for 5 minutes, or until browned. Remove to a plate. Add the reserved almond mixture and bring to a simmer over medium heat.
Return the chicken to the skillet. Cover and simmer for 10 minutes, or until chicken is done. 4 servings.
• 2 cloves garlic, minced• 1 slice firm whole grain bread, crust discarded and bread torn into pieces
• 1/2 cup slivered almonds
• 1 cup drained roasted red peppers, coarsely chopped
• 1 tomato, seeded and coarsely chopped
• 1 tbsp red wine vinegar
• 1 tsp smoked paprika
• 1/2 tsp salt
• 2 tbsp extra virgin olive oil
• 4 boneless, skinless chicken breast halves
Toast the garlic and bread in a large nonstick skillet over medium heat for 5 minutes or until lightly browned, stirring occasionally. Add the almonds and continue cooking and stirring for 3 minutes, or until the almonds are toasted. Transfer to a food processor fitted with a metal blade or a blender. Add the peppers, tomato, vinegar, paprika, salt, and oil and puree. Set aside.
Coat the same skillet with olive oil cooking spray and return to medium heat. Add the chicken and cook, turning once, for 5 minutes, or until browned. Remove to a plate. Add the reserved almond mixture and bring to a simmer over medium heat.
Return the chicken to the skillet. Cover and simmer for 10 minutes, or until chicken is done. 4 servings.
5/31/2011
Peanut Wraps
Another peanut sauce recipe, I think I could drink that stuff. The kids loved it, they even liked the broccoli slaw in it. I found it here
Ingredients:
1/2 tsp garlic salt
1/2 tsp pepper
3 boneless skinless chicken breasts, cut into strips
1 tbs cooking oil
4 cups broccoli slaw ( I didn't used that much, just cooked a few handfuls, whatever looks like how much you would eat)
1 medium red onion I didn't have any fresh onion, so I just used the dehydrated ones
1 tsp grated fresh ginger ( I used powdered since that was what I had)
Tortillas
Peanut Sauce:
1/4 cup sugar
1/4 cup peanut butter creamy or crunchy
3 tbs soy sauce
5 tbs water
3 tbs cooking oil
1 or 2 cloves freshly pressed garlic cloves or garlic powder
Directions:
Season chicken strips with garlic salt and pepper. In a large skillet cook chicken in hot oil on medium-high until no pink left. Put aside and keep warm.
In same skillet add broccoli mix, onion, and ginger. Cook until crisp but tender.
Make peanut sauce while veggies cook. In a small saucepan combine sauce ingredients, heat and stir until dissolved.
Serve by layering the veggies, chicken, and sauce in a tortilla. Wrap it up. Eat it up. Makes 6-8 wraps, it really does make that many so if you are really hungry and want more than 6-8 wraps, make more chicken and broccoli, we had no leftovers.
Ingredients:
1/2 tsp garlic salt
1/2 tsp pepper
3 boneless skinless chicken breasts, cut into strips
1 tbs cooking oil
4 cups broccoli slaw ( I didn't used that much, just cooked a few handfuls, whatever looks like how much you would eat)
1 medium red onion I didn't have any fresh onion, so I just used the dehydrated ones
1 tsp grated fresh ginger ( I used powdered since that was what I had)
Tortillas
Peanut Sauce:
1/4 cup sugar
1/4 cup peanut butter creamy or crunchy
3 tbs soy sauce
5 tbs water
3 tbs cooking oil
1 or 2 cloves freshly pressed garlic cloves or garlic powder
Directions:
Season chicken strips with garlic salt and pepper. In a large skillet cook chicken in hot oil on medium-high until no pink left. Put aside and keep warm.
In same skillet add broccoli mix, onion, and ginger. Cook until crisp but tender.
Make peanut sauce while veggies cook. In a small saucepan combine sauce ingredients, heat and stir until dissolved.
Serve by layering the veggies, chicken, and sauce in a tortilla. Wrap it up. Eat it up. Makes 6-8 wraps, it really does make that many so if you are really hungry and want more than 6-8 wraps, make more chicken and broccoli, we had no leftovers.
5/12/2011
Chicken, Avocado, and Mango Salsa Quesadillas
This recipe comes from a cookbook called Panini Express that I checked out from the library. The original recipe actually called for shrimp, but we don't typically have any on hand, so I just used grilled chicken instead. However, that didn't stop these quesadillas from being what I would describe as a "flavor explosion."
• 1 grilled chicken breast, sliced
• 1 small ripe avocado, peeled, pitted, and sliced
• Juice from 1 lime
• 1/2 small ripe mango, peeled, pitted, and cut into 1/4-inch dice
• 2 scallions (white and light green parts), finely chopped
• 1-1/2 tbsp finely chopped fresh cilantro
• 1/2 tsp red pepper flakes
• 3 8-inch tortillas (this may vary on the amount of filling used per tortilla)
• Monterey jack cheese, grated
Place the avocado slices in a small bowl and sprinkle with juice from half of the lime. Set aside.
Place mango, scallions, cilantro, pepper flakes, and juice from the remaining half lime in a medium bowl and toss to combine.
Arrange the avocado on one half of each tortilla. Arrange the chicken on top of the avocado. Spoon the mango salsa on top of the chicken. Sprinkle with the grated cheese. Fold the tortillas over.
Put the quesadillas on a hot griddle, and cook until they are browned and crisp. Cut into triangles and serve immediately.
• 1 grilled chicken breast, sliced
• 1 small ripe avocado, peeled, pitted, and sliced
• Juice from 1 lime
• 1/2 small ripe mango, peeled, pitted, and cut into 1/4-inch dice
• 2 scallions (white and light green parts), finely chopped
• 1-1/2 tbsp finely chopped fresh cilantro
• 1/2 tsp red pepper flakes
• 3 8-inch tortillas (this may vary on the amount of filling used per tortilla)
• Monterey jack cheese, grated
Place the avocado slices in a small bowl and sprinkle with juice from half of the lime. Set aside.
Place mango, scallions, cilantro, pepper flakes, and juice from the remaining half lime in a medium bowl and toss to combine.
Arrange the avocado on one half of each tortilla. Arrange the chicken on top of the avocado. Spoon the mango salsa on top of the chicken. Sprinkle with the grated cheese. Fold the tortillas over.
Put the quesadillas on a hot griddle, and cook until they are browned and crisp. Cut into triangles and serve immediately.
3/29/2011
Thai Chicken Peanut Noodles
I found this recipe on The Sister's Cafe, but it is a recipe is from Picky Palate. Most of my kids liked it. I really liked it. If you like things with a peanut sauce I think you will like this.
1 lb whole wheat thin spaghetti noodles
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
½ Cup smooth peanut butter
2 Tablespoons sesame oil
¼ Cup soy sauce
2 Tablespoons brown sugar
1 Tablespoon rice vinegar
1 scant teaspoon crushed red pepper flakes
1 Cup hot water
2 Tablespoons extra virgin olive oil
½ Cup finely chopped white onion
½ Cup finely chopped red or orange bell pepper
2½ - 3 Cups cooked, shredded chicken breast ( I used rotisserie chicken)
¼ Cup finely chopped cilantro leaves
1/2 teaspoon salt, or to taste
¼ Cup dry roasted peanuts, chopped
2 Tablespoons sesame seeds (I just sprinkle some on top)
Set water to boil and cook noodles according to package. Meanwhile, prepare the sauce in the food processor.
Place garlic and ginger in food processor until well chopped. Add peanut butter, sesame oil, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.
Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through.
Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.
I forgot the sesame seeds and the red pepper flakes.
1 lb whole wheat thin spaghetti noodles
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
½ Cup smooth peanut butter
2 Tablespoons sesame oil
¼ Cup soy sauce
2 Tablespoons brown sugar
1 Tablespoon rice vinegar
1 scant teaspoon crushed red pepper flakes
1 Cup hot water
2 Tablespoons extra virgin olive oil
½ Cup finely chopped white onion
½ Cup finely chopped red or orange bell pepper
2½ - 3 Cups cooked, shredded chicken breast ( I used rotisserie chicken)
¼ Cup finely chopped cilantro leaves
1/2 teaspoon salt, or to taste
¼ Cup dry roasted peanuts, chopped
2 Tablespoons sesame seeds (I just sprinkle some on top)
Set water to boil and cook noodles according to package. Meanwhile, prepare the sauce in the food processor.
Place garlic and ginger in food processor until well chopped. Add peanut butter, sesame oil, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.
Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through.
Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.
I forgot the sesame seeds and the red pepper flakes.
3/22/2011
Chicken Gyros
From My Kitchen Cafe
Christie and I both made these for dinner tonight, at least Christie was going to make them, I don't know if she actually did. But I did. I thought they were good, Caleb loved them, Sarah liked them.
For the tzatziki sauce:
16 oz. plain yogurt (not fat free unless it is Oikos or Fage or another Greek-type yogurt)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded (I used 1/2 of an English cucumber)
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 teaspoon red wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil
For the chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
2 heaping tablespoons plain yogurt
1 tablespoon dried oregano
Salt and pepper
1 1/4 pounds boneless, skinless chicken breasts, cubed
To assemble:
Greek pitas
Fresh tomatoes, seeded and diced
Red onion, sliced thin
To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible.
Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, red wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
Cook the chicken as desired, either in the skillet or with the broiler. (I sauted them in a hot skillet.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.
Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.
On her blog there is a recipe for flat bread which looked delicious, but I didn't have time to make my own.
Christie and I both made these for dinner tonight, at least Christie was going to make them, I don't know if she actually did. But I did. I thought they were good, Caleb loved them, Sarah liked them.
For the tzatziki sauce:
16 oz. plain yogurt (not fat free unless it is Oikos or Fage or another Greek-type yogurt)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded (I used 1/2 of an English cucumber)
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 teaspoon red wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil
For the chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
2 heaping tablespoons plain yogurt
1 tablespoon dried oregano
Salt and pepper
1 1/4 pounds boneless, skinless chicken breasts, cubed
To assemble:
Greek pitas
Fresh tomatoes, seeded and diced
Red onion, sliced thin
To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible.
Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, red wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
Cook the chicken as desired, either in the skillet or with the broiler. (I sauted them in a hot skillet.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.
Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.
On her blog there is a recipe for flat bread which looked delicious, but I didn't have time to make my own.
10/18/2010
Pupusas
Someone I know was asking about good Mexican restaurants around town. One person mentioned a couple pupuserias, even though they're from El Salvador, not Mexico. I'd heard of them, so thought I should give them a try.
I found various recipes, most pretty similar. The one I followed the closest was this one for pupusas de queso, although I filled them with other stuff, too.
The dough is pretty much just the same as for corn tortillas:
2 C corn flour (masa de harina or maseca)
1 C water
Just mix that up, adding more water as needed, until it has the consistency of play-dough and so when you squish a chunk of it flat, the edges don't crack. Separate into 8 balls, shape into little cups, fill with refried beans, chicken, cheese, etc. I made half with refried beans and half with chicken with taco seasoning. I added some cotija and monterrey jack cheese to each. I recommend giving cotija cheese a try if you haven't.
Seal up the little cups, so you end up with a ball with the filling inside, and then smoosh it so it's the size of a pancake, keeping the filling inside and the masa outside as much as you can.
Pan fry them a couple minutes on each side. I sprinkled a little salt on top of them to add a touch of flavor. I made them pretty mild so the kids would like them, but you could stuff them with jalapenos or other spicy stuff. It would be good with salsa, sour cream, cilantro, or anything else you might eat with tortillas. They eat pupusas in El Salvador with a pickled cabbage; since I didn't have time for the pickling process, I just pan fried some cabbage with Mexican gray squash and served with cilantro lime rice.
You could probably fill them with some dessert fillings and come out with a pretty good treat. Or you could just spread nutella on your chicken and cheese pupusa.
I found various recipes, most pretty similar. The one I followed the closest was this one for pupusas de queso, although I filled them with other stuff, too.
The dough is pretty much just the same as for corn tortillas:
2 C corn flour (masa de harina or maseca)
1 C water
Just mix that up, adding more water as needed, until it has the consistency of play-dough and so when you squish a chunk of it flat, the edges don't crack. Separate into 8 balls, shape into little cups, fill with refried beans, chicken, cheese, etc. I made half with refried beans and half with chicken with taco seasoning. I added some cotija and monterrey jack cheese to each. I recommend giving cotija cheese a try if you haven't.
Seal up the little cups, so you end up with a ball with the filling inside, and then smoosh it so it's the size of a pancake, keeping the filling inside and the masa outside as much as you can.
Pan fry them a couple minutes on each side. I sprinkled a little salt on top of them to add a touch of flavor. I made them pretty mild so the kids would like them, but you could stuff them with jalapenos or other spicy stuff. It would be good with salsa, sour cream, cilantro, or anything else you might eat with tortillas. They eat pupusas in El Salvador with a pickled cabbage; since I didn't have time for the pickling process, I just pan fried some cabbage with Mexican gray squash and served with cilantro lime rice.
You could probably fill them with some dessert fillings and come out with a pretty good treat. Or you could just spread nutella on your chicken and cheese pupusa.
9/26/2010
Dijon Roasted Chicken & Potatoes
I made up a recipe for dinner tonight and it was quite tasty and very easy. Give it a try.. I also need to write it down so I remember how I made it. They had bone-in, skin-on chicken breasts on sale & I like roasted chicken that way.. it turns out more moist and flavorful than boneless, skinless, I think.
4-5 bone in, skin on chicken breasts
6-8 red or yukon gold potatoes (mine were garden fresh.. even better)
1/2 onion (sliced)
Sauce
1/4 cup olive oil
1-2 T dijon mustard (I used a grainy, country style Grey Poupon dijon)
1/2 t. salt
1/2 t. pepper
1/2 t. garlic powder
juice of 1/2 a lemon
Mix the sauce together until well combined. Place the chicken breasts on a baking sheet (can line with foil for easy clean up). Brush the sauce onto the chicken. I tossed the potatoes in a bowl with just olive oil, salt & pepper and then placed the potatoes all around the chicken on the pan. Put the onion slices on top of the chicken. Bake uncovered at 400 degrees for 40 to 50 minutes until the chicken is done (165 on a meat thermometer) & the potatoes are tender. I would have included carrots in the mix with the potatoes, but I didn't have any.
4-5 bone in, skin on chicken breasts
6-8 red or yukon gold potatoes (mine were garden fresh.. even better)
1/2 onion (sliced)
Sauce
1/4 cup olive oil
1-2 T dijon mustard (I used a grainy, country style Grey Poupon dijon)
1/2 t. salt
1/2 t. pepper
1/2 t. garlic powder
juice of 1/2 a lemon
Mix the sauce together until well combined. Place the chicken breasts on a baking sheet (can line with foil for easy clean up). Brush the sauce onto the chicken. I tossed the potatoes in a bowl with just olive oil, salt & pepper and then placed the potatoes all around the chicken on the pan. Put the onion slices on top of the chicken. Bake uncovered at 400 degrees for 40 to 50 minutes until the chicken is done (165 on a meat thermometer) & the potatoes are tender. I would have included carrots in the mix with the potatoes, but I didn't have any.
9/17/2010
Chicken Tikka Masala
The recipe is from allrecipes.com. I took out the salt, since it called for an absurd amount in both the marinade and the sauce. Just sprinkle some on at the end to taste. Some commenters said it's a lot better if you add a teaspoon or two of garam masala to the sauce. I need to get me some of that. You can do the sauce with something not so calorie-laden as the heavy cream, but it won't be quite as good, so that's your call.
When I made it, it was okay the first day, but seemed a little gritty and tasted like there was either too much cumin or maybe like I'd burned the spices somehow. The leftovers the next day were awesome. It was much better after the flavors in the sauce had time to mix and settle down some.
I'd recommend just mixing up both the marinade and the sauce the day before. Let it marinate overnight and let the sauce settle overnight, and it should be much better.
And if anyone can come up with a good naan recipe to go with this, let me know.
Serve with Basmati rice.
Ingredients
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
salt to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
Directions
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
When I made it, it was okay the first day, but seemed a little gritty and tasted like there was either too much cumin or maybe like I'd burned the spices somehow. The leftovers the next day were awesome. It was much better after the flavors in the sauce had time to mix and settle down some.
I'd recommend just mixing up both the marinade and the sauce the day before. Let it marinate overnight and let the sauce settle overnight, and it should be much better.
And if anyone can come up with a good naan recipe to go with this, let me know.
Serve with Basmati rice.
Ingredients
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
salt to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
Directions
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
9/13/2010
Crockpot Ranch Chicken
My kids will pretty much eat any variation of chicken and rice so here's another chicken and sauce recipe to serve over rice.
Ingredients:
4-6 chicken breasts, each cut into 4 pieces
1 8 oz. package of cream cheese
1 package ranch dressing mix
1 can cream of mushroom soup
Frozen broccoli (optional)
Directions:
Mix everything together and put in a crockpot. Cook on high 3-4 hours or low 5-6 hours. The broccoli should probably go in half way through or so. Serve on top of mashed potatoes, rice, or even pasta.
This is not so low fat so I used the neufchatel cream cheese (you could probably go fat free) and the healthy request cream of mushroom. Again, you've probably seen different variations to this using cream of chicken or dry Italian dressing mix.
Ingredients:
4-6 chicken breasts, each cut into 4 pieces
1 8 oz. package of cream cheese
1 package ranch dressing mix
1 can cream of mushroom soup
Frozen broccoli (optional)
Directions:
Mix everything together and put in a crockpot. Cook on high 3-4 hours or low 5-6 hours. The broccoli should probably go in half way through or so. Serve on top of mashed potatoes, rice, or even pasta.
This is not so low fat so I used the neufchatel cream cheese (you could probably go fat free) and the healthy request cream of mushroom. Again, you've probably seen different variations to this using cream of chicken or dry Italian dressing mix.
Crockpot Apricot Chicken
I started going to a Fitness Club on campus last week from 5:15-6:15 pm so I was trying to have dinner all prepared when I left so we could eat as soon as I got home. My friend compiled a big list of recipes from friends and emailed them out. I've been trying alot of the crockpot ones since I can start them earlier in the day and they are all done after my workout.
Four people submitted variations to this recipe, which surprised me because I had never heard of it. I'll put the variations in parenthesis.
1 package dry Italian dressing mix (or 1 package dry onion soup mix)
1 18 oz. bottle of Wishbone brand Russian salad dressing (or Catalina dressing)
1 small jar of apricot jam
Mix these all together in a crockpot. Add 1- 1 1/2 Pounds chicken (breasts or tenders). Cook on high 3-4 hours or low for 5-6 hours or until done. Serve over rice or potatoes.
My mom makes apricot jam so I used what I had from her. I put probably 3/4 of a pint jar in it. It makes alot of sauce so you could probably use a cup of jam or add even more chicken than it calls for. I used the dry onion soup mix since I had it already. My friend said she thought it tasted like Tiny Spicy Chicken when she used the Italian dressing mix. I think I used 4 or 5 chicken breasts and cut them into 4 strips.
Four people submitted variations to this recipe, which surprised me because I had never heard of it. I'll put the variations in parenthesis.
1 package dry Italian dressing mix (or 1 package dry onion soup mix)
1 18 oz. bottle of Wishbone brand Russian salad dressing (or Catalina dressing)
1 small jar of apricot jam
Mix these all together in a crockpot. Add 1- 1 1/2 Pounds chicken (breasts or tenders). Cook on high 3-4 hours or low for 5-6 hours or until done. Serve over rice or potatoes.
My mom makes apricot jam so I used what I had from her. I put probably 3/4 of a pint jar in it. It makes alot of sauce so you could probably use a cup of jam or add even more chicken than it calls for. I used the dry onion soup mix since I had it already. My friend said she thought it tasted like Tiny Spicy Chicken when she used the Italian dressing mix. I think I used 4 or 5 chicken breasts and cut them into 4 strips.
3/04/2010
My Kitchen Cafe and Orange Chicken
My Kitchen Cafe is one of my new favorite food blogs, I have made a couple recipes on here and have a huge list I want to try. Here is the latest one I tried last night. I liked it because it wasn't deep fried. The kids love the orange chicken in the school cafeteria. They said this was different from the school orange chicken, but they like it.
Fabulous Orange Chicken
• 2 pounds boneless, skinless chicken breasts, cut into 2" cubes
• 1/2 cup flour
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 2 tablespoons oil or butter
• 1 1/2 cups water
• 1/4 cup plus 2 tablespoons fresh orange juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon orange zest
• 1 cup brown sugar
• 1/2 teaspoon finely minced ginger
• 1 teaspoon minced garlic
• 2 tablespoons green onion
• 3 tablespoons cornstarch
• 1/4 cup water
Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.
Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.
Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.
After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.
Serve chicken over rice with extra sauce on the side.
Fabulous Orange Chicken
• 2 pounds boneless, skinless chicken breasts, cut into 2" cubes
• 1/2 cup flour
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 2 tablespoons oil or butter
• 1 1/2 cups water
• 1/4 cup plus 2 tablespoons fresh orange juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon orange zest
• 1 cup brown sugar
• 1/2 teaspoon finely minced ginger
• 1 teaspoon minced garlic
• 2 tablespoons green onion
• 3 tablespoons cornstarch
• 1/4 cup water
Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.
Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.
Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.
After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.
Serve chicken over rice with extra sauce on the side.
2/24/2010
Another Delicious Chicken and Wild Rice Soup
Christie and I both made this soup this week. It was so delicious.
Chicken and Wild Rice Soup
From My Kitchen Cafe
• ½ cup butter
• 1 finely chopped onion
• ½ - 1 cup frozen corn (or ½ cup chopped celery, if preferred)
• ½ pound fresh mushrooms, sliced
• ½ cup carrots, sliced
• ¾ cup all-purpose flour
• 6 ½ cups chicken broth (can use 7 bouillon cubes plus 6 ½ cups water)
• 2 cups cooked wild rice
• 1 pound boneless, skinless chicken breasts, cubed
• ½ teaspoon salt
• ½ teaspoon curry powder
• ½ teaspoon mustard powder
• ½ teaspoon dried parsley
• ½ teaspoon black pepper
• 1 cup slivered almonds
• 2 cups nonfat half-and-half
Melt butter in a large saucepan over medium heat. Stir in the onion, corn, chicken and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Transfer mixture to large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.
Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through and then pour in the half-and-half. Let simmer 1 to 1 ½ hours. Be careful not to let the soup come to a boil or it won't thicken properly - let it simmer on low heat, stirring occasionally.
Notes: Christie and I both used celery instead of the corn. I added a couple handfuls of shredded cabbage, you couldn't even tell it was there. Christie served hers with the almonds on the side and I left them out. It was very delicious, Sarah ate 2 bowls.
Chicken and Wild Rice Soup
From My Kitchen Cafe
• ½ cup butter
• 1 finely chopped onion
• ½ - 1 cup frozen corn (or ½ cup chopped celery, if preferred)
• ½ pound fresh mushrooms, sliced
• ½ cup carrots, sliced
• ¾ cup all-purpose flour
• 6 ½ cups chicken broth (can use 7 bouillon cubes plus 6 ½ cups water)
• 2 cups cooked wild rice
• 1 pound boneless, skinless chicken breasts, cubed
• ½ teaspoon salt
• ½ teaspoon curry powder
• ½ teaspoon mustard powder
• ½ teaspoon dried parsley
• ½ teaspoon black pepper
• 1 cup slivered almonds
• 2 cups nonfat half-and-half
Melt butter in a large saucepan over medium heat. Stir in the onion, corn, chicken and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Transfer mixture to large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.
Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through and then pour in the half-and-half. Let simmer 1 to 1 ½ hours. Be careful not to let the soup come to a boil or it won't thicken properly - let it simmer on low heat, stirring occasionally.
Notes: Christie and I both used celery instead of the corn. I added a couple handfuls of shredded cabbage, you couldn't even tell it was there. Christie served hers with the almonds on the side and I left them out. It was very delicious, Sarah ate 2 bowls.
2/23/2010
Chicken Piccatta
We tried this last week and liked it a lot. Neither of us had ever had capers before and they really add a nice kick. It's probably pretty fattening, which might be why it is so tasty. Does anyone else have a piccatta recipe that doesn't use so much butter and oil?
Ingredients
• 2 skinless, boneless chicken breasts, butterflied, then cut in half
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped
Directions
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Ingredients
• 2 skinless, boneless chicken breasts, butterflied, then cut in half
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped
Directions
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
2/17/2010
Shoyu Chicken or Chinese Chicken
From Marilyn Edmunds and a favorite of my kids
• 8 thighs cut into bite size pieces (I use boneless thighs from Costco)
• 1/4 c soy sauce
• 1/4 cup Veg oil
• 1/4 c sugar
• 1 t minced garlic
• 1/2 t ginger (I use dry ginger because that is what I have on hand)
Pour over chicken and marinate 1 hour to overnight. Stir occasionally, pour in baking dish and bake at 350 uncovered for 1 hour, stir occasionally. The sauce will be very thin. Serve over rice.
• 8 thighs cut into bite size pieces (I use boneless thighs from Costco)
• 1/4 c soy sauce
• 1/4 cup Veg oil
• 1/4 c sugar
• 1 t minced garlic
• 1/2 t ginger (I use dry ginger because that is what I have on hand)
Pour over chicken and marinate 1 hour to overnight. Stir occasionally, pour in baking dish and bake at 350 uncovered for 1 hour, stir occasionally. The sauce will be very thin. Serve over rice.
Bourbon Chicken
From My Kitchen Cafe
• 2 lbs boneless chicken breasts, cut into bite size pieces
• 2 tablespoon olive oil
• 1 garlic clove, minced
• 1/4 teaspoon ginger
• 3/4 teaspoon crushed red pepper flakes
• 1/4 cup apple juice
• 1/3 cup light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce
Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken from skillet and set aside. Add remaining ingredients, heating over medium heat until well mixed and sugar has dissolved. Add chicken back to the skillet and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over rice.
Notes: This has a little kick to it, but it's sweet at the same time. Landon was the only one who needed to gulp down water after every bite...though, I think he might have been adding a little extra drama :) Chicken and rice is a staple at our house so I'm always trying to find new ways to fix it.
• 2 lbs boneless chicken breasts, cut into bite size pieces
• 2 tablespoon olive oil
• 1 garlic clove, minced
• 1/4 teaspoon ginger
• 3/4 teaspoon crushed red pepper flakes
• 1/4 cup apple juice
• 1/3 cup light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce
Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken from skillet and set aside. Add remaining ingredients, heating over medium heat until well mixed and sugar has dissolved. Add chicken back to the skillet and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over rice.
Notes: This has a little kick to it, but it's sweet at the same time. Landon was the only one who needed to gulp down water after every bite...though, I think he might have been adding a little extra drama :) Chicken and rice is a staple at our house so I'm always trying to find new ways to fix it.
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