Ingredients:
4-6 chicken breasts
1 bottle BBQ sauce, your choice
1/4 cup of brown sugar
1 teaspoon garlic powder
Directions:
1. Put chicken breasts in bottom of crockpot.
2. Add brown sugar and garlic powder.
3. Empty BBQ sauce over the top. Mix slightly to absorb dry ingredients.
4. Cook for 4-5 hours on high or 7-8 hours on high.
Tips:
1. We used Kraft Sweet Honey Barbecue Sauce, but any flavor would work well. This recipe is almost foolproof no matter what flavor you use.
2. We cooked on high for 2 hours, then turned it down to low for 4 more to simmer in the flavor.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Avocado Chicken Salad
Ingredients:
1 chicken breast¼ cup corn
¼ cup black beans
¼ cup green onions, chopped
¼ cup tomatoes, diced
¼ cup cilantro, chopped
¼ cup corn chips, crushed
2 tablespoons white vinegar
4 tablespoons mayonnaise
Salt and pepper to taste
1/4 cup shredded sharp cheese
2-4 avocados, sliced in half with pits discarded
Method:
1. Roast the chicken in 375 degree oven for 25-30 minutes or until well done. Cool and shred with a fork.2. Drain and rinse black beans.
3. Dice the tomatoes and chop the cilantro and the green onions.
4. Crush the corn chips.
5. Slice the avocados and discard the pits.
6. In a medium bowl, put the shredded chicken, corn, black beans, green onions, tomatoes, cilantro, and corn chips together. Add the vinegar and mayonnaise and stir. Sal and peppert to taste. Spoon salad into halved avocados and top with cheese.
7. Serve.
Tip:
1. Leftover chicken can be used, which speeds up the prep process.
2. Instead of serving in the avocado, you can dice up the avocado and mix with other ingredients and serve in a pita pocket.
Baked Orange Chicken
Ingredients
4 boneless chicken breasts
1/4 cup margarine or butter
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups orange juice
1 orange, peeled and sliced into pieces
Cooking Directions
1. Slice chicken lengthwise to make eight pieces.
2. In an 13 x 9 x 2 baking dish, coat bottom and sides with cooking spray and lay chicken in bottom of pan.
3. Peel and slice orange and lay over chicken in pan.
4. In large skillet, melt 1/4 cup of margarine on medium high heat.
5. Add flour, salt and cinnamon. Stir until bubbly.
6. Add orange juice, stirring until well blended.
7. Let cook, stirring frequently until juice thickens and boils.
8. Pore over chicken and orange slices.
9. Bake at 375 degrees for about 35 minutes or until tender.
Tip: Finished chicken is moist and sweet; serve with rice and vegetables.
4 boneless chicken breasts
1/4 cup margarine or butter
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups orange juice
1 orange, peeled and sliced into pieces
Cooking Directions
1. Slice chicken lengthwise to make eight pieces.
2. In an 13 x 9 x 2 baking dish, coat bottom and sides with cooking spray and lay chicken in bottom of pan.
3. Peel and slice orange and lay over chicken in pan.
4. In large skillet, melt 1/4 cup of margarine on medium high heat.
5. Add flour, salt and cinnamon. Stir until bubbly.
6. Add orange juice, stirring until well blended.
7. Let cook, stirring frequently until juice thickens and boils.
8. Pore over chicken and orange slices.
9. Bake at 375 degrees for about 35 minutes or until tender.
Tip: Finished chicken is moist and sweet; serve with rice and vegetables.
WADF Southwestern Chicken
Ingredients
1 pound of chicken (2-3 medium breasts)
¼ cup onions minced
2 cloves garlic
6 or 8-ounce can chopped green chilies
Small amount of chicken stock or water
¼ cup Philadelphia Cooking Cream
1/3 cup shredded cheddar or jack
Olive oil
Salt, pepper
Method
50 Favorite Main Dishes
1 pound of chicken (2-3 medium breasts)
¼ cup onions minced
2 cloves garlic
6 or 8-ounce can chopped green chilies
Small amount of chicken stock or water
¼ cup Philadelphia Cooking Cream
1/3 cup shredded cheddar or jack
Olive oil
Salt, pepper
Method
- Put 1 tablespoon olive oil in skillet and heat.
- Cut chicken to bite size pieces.
- Sauté until brown, add onions and garlic halfway.
- Add scant bit of chicken stock/water to moisturize.
- Add green chilies and cream.
- Simmer until chicken is done and sauce thickens.
- Top with cheese and let melt.
- Serve over rice, beans, corn or any vegetable, or use as substitute for taco meat in any taco recipe.
50 Favorite Main Dishes
Chicken Caesar Salad
Difficulty: **
Ingredients:
10 ounces uncooked penne pasta (3 cups)
2 cups chopped cooked chicken, or 2 chicken breasts, diced and cooked
1/2 cup diced red or green bell pepper
2 hard-boiled eggs, chopped
1/2 cup chopped red onion
1/4 cup grated fresh Parmesan cheese
2 tablespoons snipped fresh parsely, optional
1 bottle creamy Caesar salad dressing
6 cups thinly sliced romaine lettuce
1. Cook pasta according to package directions. Drain and rinse under cold water using a colander. Leave pasta in colander and set aside.
2. If you have not cooked your chicken, slice into small 1 inch cubes and cook in EVOO on a medium-high skillet until no longer pink.
3. Chop eggs, bell pepper, onion. Grate Parmesan cheese.
4. Pour pasta into a bowl. Add chopped eggs, bell pepper, onion and grated cheese. Add salad dressing and mix well. Cover and refrigerate 2-3 hours to allow the flavors to blend.
5. Serve on a bed of lettuce.
Tips: Serve with a crusty bread or bread sticks.
Ingredients:
10 ounces uncooked penne pasta (3 cups)
2 cups chopped cooked chicken, or 2 chicken breasts, diced and cooked
1/2 cup diced red or green bell pepper
2 hard-boiled eggs, chopped
1/2 cup chopped red onion
1/4 cup grated fresh Parmesan cheese
2 tablespoons snipped fresh parsely, optional
1 bottle creamy Caesar salad dressing
6 cups thinly sliced romaine lettuce
1. Cook pasta according to package directions. Drain and rinse under cold water using a colander. Leave pasta in colander and set aside.
2. If you have not cooked your chicken, slice into small 1 inch cubes and cook in EVOO on a medium-high skillet until no longer pink.
3. Chop eggs, bell pepper, onion. Grate Parmesan cheese.
4. Pour pasta into a bowl. Add chopped eggs, bell pepper, onion and grated cheese. Add salad dressing and mix well. Cover and refrigerate 2-3 hours to allow the flavors to blend.
5. Serve on a bed of lettuce.
Tips: Serve with a crusty bread or bread sticks.
Pineapple Lemon Chicken
Difficulty: **
Ingredients:
1 20 oz. can sliced pineapple
1 garlic clove, crushed
1 Tablespoon cornstarch
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon rosemary, diced or crumbled
6 boneless chicken breasts
1 teaspoon salt
1 small lemon, sliced thin
1. Drain pineapple, reserving juice.
2. Marinate chicken in pineapple juice for about 30 minutes.
3. Place chicken in shallow casserole dish.
4. Combine juice with garlic, cornstarch, Worcestershire sauce, mustard, and rosemary.
5. Pour over chicken. Bake in 400 degree oven for 30-40 minutes.
6. Arrange pineapple and lemon around chicken. Spoon sauce over all. Bake for another 5 minutes.
Tips: For extra sauce, double the pineapple juice, garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Serve over rice.
Ingredients:
1 20 oz. can sliced pineapple
1 garlic clove, crushed
1 Tablespoon cornstarch
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon rosemary, diced or crumbled
6 boneless chicken breasts
1 teaspoon salt
1 small lemon, sliced thin
1. Drain pineapple, reserving juice.
2. Marinate chicken in pineapple juice for about 30 minutes.
3. Place chicken in shallow casserole dish.
4. Combine juice with garlic, cornstarch, Worcestershire sauce, mustard, and rosemary.
5. Pour over chicken. Bake in 400 degree oven for 30-40 minutes.
6. Arrange pineapple and lemon around chicken. Spoon sauce over all. Bake for another 5 minutes.
Tips: For extra sauce, double the pineapple juice, garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Serve over rice.
Apricot-Catalina Chicken
Have you ever gone to the store with a recipe in mind and the store is lacking an ingredient? Short of running to several other grocery stores, what do you do? In general, the best thing to do is search for another recipe similar to the one you are preparing and substitute.
Example: Last weekend for Super Bowl, one of the suggested recipes was Catalina Chicken. We'd had bad weather for days and when I went to the grocery store to buy the chicken, catalina salad dressing and jellied cranberries to make this recipe, the store did not have jellied cranberries. In fact, they had no cranberries period. I decided that cranberry juice would change the consistency of the sauce. Everyone was taking advantage of the break in the weather and the lines were long, making the drive to another store undesireable.
I searched my memory and remembered that we had also posted a chicken recipe called Russian-Apricot Chicken that had a similar flavor. Luckily for me, I remembered the recipe (but using your iPhone to check the blog works, too!). That recipe called for Russian dressing, apricot jelly, and honey. With honey already in the cupboard at home, I picked up the apricot jelly and went to trade the Catalina dressing for Russian dressing. Only there was no Russian dressing. Heck, I figured. Let's combine the two and see what happens. Hence was born another delicious variation of this recipe. This one I call Apricot-Catalina Chicken.
Ingredients:
4-6 chicken boneless chicken breasts
1 bottle Catalina dressing
1 small jar apricot jelly
1/4 cup honey
1 package onion soup mix
1. Spray cooking pan with cooking spray. Lay chicken in the pan.
2. Mix all the other ingredients and pour over the chicken.
3. Cook at 350 degrees for about 40 minutes or until chicken breaks apart with a fork.
Serving Suggestions: Baked potatoes or rice goes well with this chicken. Enjoy!
Step
Example: Last weekend for Super Bowl, one of the suggested recipes was Catalina Chicken. We'd had bad weather for days and when I went to the grocery store to buy the chicken, catalina salad dressing and jellied cranberries to make this recipe, the store did not have jellied cranberries. In fact, they had no cranberries period. I decided that cranberry juice would change the consistency of the sauce. Everyone was taking advantage of the break in the weather and the lines were long, making the drive to another store undesireable.
I searched my memory and remembered that we had also posted a chicken recipe called Russian-Apricot Chicken that had a similar flavor. Luckily for me, I remembered the recipe (but using your iPhone to check the blog works, too!). That recipe called for Russian dressing, apricot jelly, and honey. With honey already in the cupboard at home, I picked up the apricot jelly and went to trade the Catalina dressing for Russian dressing. Only there was no Russian dressing. Heck, I figured. Let's combine the two and see what happens. Hence was born another delicious variation of this recipe. This one I call Apricot-Catalina Chicken.
Ingredients:
4-6 chicken boneless chicken breasts
1 bottle Catalina dressing
1 small jar apricot jelly
1/4 cup honey
1 package onion soup mix
1. Spray cooking pan with cooking spray. Lay chicken in the pan.
2. Mix all the other ingredients and pour over the chicken.
3. Cook at 350 degrees for about 40 minutes or until chicken breaks apart with a fork.
Serving Suggestions: Baked potatoes or rice goes well with this chicken. Enjoy!
Step
Cashew Chicken & Broccoli Stir-Fry
Difficulty: ***
There's a lot of ingredients to this recipe, but with a little planning ahead, it can become a go-to recipe in a pinch. It's yummy!
Ingredients:
SAUCE
1/2 cup chicken broth
1/4 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon honey
Dash of ground red pepper
Vegetables and Chicken
4 cups broccoli florets
3 stalks celery, cut into 1/2 inch slices
3 green onions, cut into small pieces
2 teaspoon gingerroot, peeled and finely chopped
1 lb. skinless chicken breasts, cut into 1 inch pieces
2 garlic cloves, minced or pressed
2 packages Ramen noodles, any flavor
1/2 cup cashews or peanuts
4 teaspoons vegetable or canola oil, or extra virgen olive oil
1. For the sauce, combine chicken broth, peanut butter, soy sauce, honey and pepper in a small bowl. Mix well and set aside.
2. For vegetables and chicken, cut broccoli, celery and green onions. Finely chop the gingerroot. Cut chiken in pieces. Heat 2 tablespoons of oil in a skillet or wok over high heat until hot. Add chicken, gingerroot and 1 garlic clove. Cook and stir 6-7 minutes or until chicken is no longer pink. Remove from skillet and keep warm.
3. Reduce heat to medium-high. Heat remaining oil in same skillet. Add broccoli, celery, remaining gingerroot and garlic. Cook and stir 2 minutes. Add green onions. Cook another 2 minutes or until vegetables are tender-crisp. Return chicken to skillet. Stir in sauce; bring to a boil. Remove skillet from heat.
4. While chicken and veggies are cooking, bring 4 cups of water to a boil in a small saucepan. Break noodles and add to boiling water. Discard the seasoning packets. Cook 3 minutes, stirring occasionally. Drain. Stir noodles into chicken mixture. Sprinkle with nuts. Serve.
Tip: Can also substitute white or brown rice.
There's a lot of ingredients to this recipe, but with a little planning ahead, it can become a go-to recipe in a pinch. It's yummy!
Ingredients:
SAUCE
1/2 cup chicken broth
1/4 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon honey
Dash of ground red pepper
Vegetables and Chicken
4 cups broccoli florets
3 stalks celery, cut into 1/2 inch slices
3 green onions, cut into small pieces
2 teaspoon gingerroot, peeled and finely chopped
1 lb. skinless chicken breasts, cut into 1 inch pieces
2 garlic cloves, minced or pressed
2 packages Ramen noodles, any flavor
1/2 cup cashews or peanuts
4 teaspoons vegetable or canola oil, or extra virgen olive oil
1. For the sauce, combine chicken broth, peanut butter, soy sauce, honey and pepper in a small bowl. Mix well and set aside.
2. For vegetables and chicken, cut broccoli, celery and green onions. Finely chop the gingerroot. Cut chiken in pieces. Heat 2 tablespoons of oil in a skillet or wok over high heat until hot. Add chicken, gingerroot and 1 garlic clove. Cook and stir 6-7 minutes or until chicken is no longer pink. Remove from skillet and keep warm.
3. Reduce heat to medium-high. Heat remaining oil in same skillet. Add broccoli, celery, remaining gingerroot and garlic. Cook and stir 2 minutes. Add green onions. Cook another 2 minutes or until vegetables are tender-crisp. Return chicken to skillet. Stir in sauce; bring to a boil. Remove skillet from heat.
4. While chicken and veggies are cooking, bring 4 cups of water to a boil in a small saucepan. Break noodles and add to boiling water. Discard the seasoning packets. Cook 3 minutes, stirring occasionally. Drain. Stir noodles into chicken mixture. Sprinkle with nuts. Serve.
Tip: Can also substitute white or brown rice.
Grilled Chicken and Veggie Sandwiches
Difficulty: **
This is a super supper sandwich!
Ingredients:
4 ounces cream cheese, softened
1 tablespoon milk
1 package dry ranch dressing mix
1 small garlic clove, minced or pressed
4 boneless chicken breasts (about 4 oz. each)
8 slices sourdough bread ( or bread of your choice but should be pretty firmed textured bread)
Vegetable oil or EVOO (Extra Virgin Olive Oil)
2 tablespoons all purpose flour
1/2 small cucumber, sliced
2 plum tomatoes, sliced
1/2 cup sliced red onion
1 carrot, cut into julienne strips
1 cup alfalfa sprouts
1 firm, ripe avocado, sliced
1. In a small bowl, combine cream cheese, milk, 2 teaspoons of the dressing mix, and garlic. Mix well and set aside.
2. Prepare the vegetables - cucumber,tomatoes, onioin, carrot, avocado and sprouts. Set aside.
3. Toast the sliced bread by your normal method - toaster oven, regular oven.
4. Place each chicken breast between 2 pieces of parchment or wax paper. Pound with a rolling pin until 3/4 inch thick. Spray skillet with cooking spray or heat 1 tablespoon oil over medium heat. Combine remaining dressing mix and flour; mix well. Roll chicken in the mixture, shaking off excess. Place chicken in pan and cook for 5-7 minutes per side until chicken is no longer pink. Remove from pan.
5. To assemble sandwiches, spread cream cheese mixture onto each bread slice. Evenly layer the cucumber, tomato, onion, chicken, carrot, sprouts, and avocado on one slice and then place the other slice on the top. Cut sandwiches diagonally.
This is a super supper sandwich!
Ingredients:
4 ounces cream cheese, softened
1 tablespoon milk
1 package dry ranch dressing mix
1 small garlic clove, minced or pressed
4 boneless chicken breasts (about 4 oz. each)
8 slices sourdough bread ( or bread of your choice but should be pretty firmed textured bread)
Vegetable oil or EVOO (Extra Virgin Olive Oil)
2 tablespoons all purpose flour
1/2 small cucumber, sliced
2 plum tomatoes, sliced
1/2 cup sliced red onion
1 carrot, cut into julienne strips
1 cup alfalfa sprouts
1 firm, ripe avocado, sliced
1. In a small bowl, combine cream cheese, milk, 2 teaspoons of the dressing mix, and garlic. Mix well and set aside.
2. Prepare the vegetables - cucumber,tomatoes, onioin, carrot, avocado and sprouts. Set aside.
3. Toast the sliced bread by your normal method - toaster oven, regular oven.
4. Place each chicken breast between 2 pieces of parchment or wax paper. Pound with a rolling pin until 3/4 inch thick. Spray skillet with cooking spray or heat 1 tablespoon oil over medium heat. Combine remaining dressing mix and flour; mix well. Roll chicken in the mixture, shaking off excess. Place chicken in pan and cook for 5-7 minutes per side until chicken is no longer pink. Remove from pan.
5. To assemble sandwiches, spread cream cheese mixture onto each bread slice. Evenly layer the cucumber, tomato, onion, chicken, carrot, sprouts, and avocado on one slice and then place the other slice on the top. Cut sandwiches diagonally.
Hawaiian Chicken
Difficulty: *
In the Crock Pot:
3 lbs skinless, boneless chicken breasts, halved
1 can pineapple slices, drained (16 oz)
1 can mandarin oranges, drained (15 oz)
2 tablespoons cornstarch
3 tablespoons brown sugar, packed
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon ground ginger
Combine all ingredients, except chicken, in the crock Stir well. Add the meat and stir to coat. Cook on Low for 6 to 8 hours; or HIGH fo 3 hours. Serve with rice.
Tips: Can also add a package of frozen mixed oriental veggies to this.
In the Crock Pot:
3 lbs skinless, boneless chicken breasts, halved
1 can pineapple slices, drained (16 oz)
1 can mandarin oranges, drained (15 oz)
2 tablespoons cornstarch
3 tablespoons brown sugar, packed
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon ground ginger
Combine all ingredients, except chicken, in the crock Stir well. Add the meat and stir to coat. Cook on Low for 6 to 8 hours; or HIGH fo 3 hours. Serve with rice.
Tips: Can also add a package of frozen mixed oriental veggies to this.
Baked Chicken and Rice
Difficulty: *
4 boneless chicken breasts, halved either direction
1 package Uncle Ben's wild rice
1 package frozen mixed vegetables (your choice)
1 can each - cream of mushroom, cream of celery, and cream of chicken soups
1 1/2 cups milk
1 cup Parmesan cheese
Spray 9 x 13 pan with Pam. Pour packet of rice including the seasoning pack into the bottom of pan. Spread mixed vegetables evenly over the rice. Place chicken on top of rice and veggies. Combine soups with milk. Pour over chicken. Sprinkle parmesan cheese over the top. Bake at 350 for 45 minutes to 1 hour, or until chicken is done.
Serving suggestion: Add a tossed salad and you have dinner!
4 boneless chicken breasts, halved either direction
1 package Uncle Ben's wild rice
1 package frozen mixed vegetables (your choice)
1 can each - cream of mushroom, cream of celery, and cream of chicken soups
1 1/2 cups milk
1 cup Parmesan cheese
Spray 9 x 13 pan with Pam. Pour packet of rice including the seasoning pack into the bottom of pan. Spread mixed vegetables evenly over the rice. Place chicken on top of rice and veggies. Combine soups with milk. Pour over chicken. Sprinkle parmesan cheese over the top. Bake at 350 for 45 minutes to 1 hour, or until chicken is done.
Serving suggestion: Add a tossed salad and you have dinner!
Lemonade Chicken
A great recipe for the grill. Chicken cooks to a beautiful golden brown with a flavorful fresh taste.
Difficulty: **
Ingredients:
Method:
Tips:
Difficulty: **
Ingredients:
- 1 - 12 oz. frozen lemonade concentrate (thawed)
- 1/3 cup Soy Sauce
- 1 tsp. Seasoned Salt
- 1/2 tsp. Celery Salt
- 1/8 tsp. Garlic Powder
- 1 dash of Cayenne Pepper
- 6-8 - 6 oz. Boneless/Skinless Chicken Breast
Method:
- In a sealable container, combine lemonade concentrate, soy sauce, and seasonings to make a marinade. Mix well by shaking.
- Place chicken breasts in a single layer in a shallow 13x9 dish. Pour marinade seasoning mixture over the chicken.
- Allow the chicken to marinate for at least 1 hour.
- Grill or B.B.Q. the chicken over a briquette or gas grill at medium heat. Brush chicken with marinade while cooking. Turn the chicken breasts often as not to burn. Remove when cooked completely.
Tips:
- Garnish with lemon twists and parsley if desired.
Italian Chicken Pasta Toss
Difficulty: **
If it seems like we're into pasta at this house, well . . . we are. These are all fabulous recipes - even the kids like them! If you have questions about any of the recipes we've posted, please feel free to leave us a comment. We'd love to know how they worked for you and what you think.
Ingredients:
6 ounces uncooked bow tie pasta (about 3 cups)
2 plum tomatoes, diced
1 small onion, chopped
1 medium zucchini, sliced
1 small yellow or red bell pepper, cut into thin strips
1/2 pound boneless, skinless shicken breasts, cut into 1-inch strips
2 teaspoons olive oil
2 large garlic cloves, minced or pressed
1/2 cup frozen peas
1 teaspoon Italian seasoning
1 teaspoon salt
1 ounce (1/4 cup) grated fresh Parmesan cheese
1. Cook pasta according to the package directions; drain and keep warm.
2. Cut, dice or slice tomatoes, onion, zucchini, bell peppers, and chicken.
3. Heat skillet over medium-high heat until hot. Add garlic and then chicken. Stir-fry for 5 minutes until chicken is no longer pink. Reduce heat to medium. Add onion, zucchini, bell pepper, peas, seasoning mix, and salt. Stir fry for 2 minutes. Add tomatoes. Heat for 1-2 minutes, stirring gently.
4. Stir mixture into warm pasta. Grate Parmesan cheese over top. Serve immediately.
If it seems like we're into pasta at this house, well . . . we are. These are all fabulous recipes - even the kids like them! If you have questions about any of the recipes we've posted, please feel free to leave us a comment. We'd love to know how they worked for you and what you think.
Ingredients:
6 ounces uncooked bow tie pasta (about 3 cups)
2 plum tomatoes, diced
1 small onion, chopped
1 medium zucchini, sliced
1 small yellow or red bell pepper, cut into thin strips
1/2 pound boneless, skinless shicken breasts, cut into 1-inch strips
2 teaspoons olive oil
2 large garlic cloves, minced or pressed
1/2 cup frozen peas
1 teaspoon Italian seasoning
1 teaspoon salt
1 ounce (1/4 cup) grated fresh Parmesan cheese
1. Cook pasta according to the package directions; drain and keep warm.
2. Cut, dice or slice tomatoes, onion, zucchini, bell peppers, and chicken.
3. Heat skillet over medium-high heat until hot. Add garlic and then chicken. Stir-fry for 5 minutes until chicken is no longer pink. Reduce heat to medium. Add onion, zucchini, bell pepper, peas, seasoning mix, and salt. Stir fry for 2 minutes. Add tomatoes. Heat for 1-2 minutes, stirring gently.
4. Stir mixture into warm pasta. Grate Parmesan cheese over top. Serve immediately.
Lemon Parsley Chicken
Difficulty: **
Ingredients:
1 garlic clove, minced or pressed
1 lemon
3 tablespoons all-purpose flour
3 boneless chicken breasts, sliced into 2-inch strips
3 tablespoons EVOO (extra virgin olive oil)
1 piece (about 1 inch) fresh ginger
1 1/2 cups chicken broth
1 teaspoon sugar
2 teaspoons Dijon-style mustard
2 tablesppons chopped fresh parsley
salt and black pepper
1. Peel and mince garlic. Grate the rind and squeeze the lemon. Reserve the juice. Combine flour, lemon rind, and garlic and place in a plastic freezer bag. Cut chicken into 2-inch pieces. Put in bag and shake in flour mixture. Remove excess. Reserve remaining flour mixture.
2. Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook, stirring occasionally until golden, about 10 minutes.
3. Peel and grate ginger. Whisk together reserved flour mixture, broth, and sugar. Add to skillet with ginger. Bring to a boil. Cook until chicken is cooked through and sauce is reduced, about 5 minutes.
4. Blend the mustard and the reserved lemon juice. Add to skillet, stirring until heated through and combined. Add parsley. Salt and pepper to taste. Serve.
Tips: Served with buttered egg noodles and steamed green beans. You can replace the chicken with lean pork or turkey cutlets.
Ingredients:
1 garlic clove, minced or pressed
1 lemon
3 tablespoons all-purpose flour
3 boneless chicken breasts, sliced into 2-inch strips
3 tablespoons EVOO (extra virgin olive oil)
1 piece (about 1 inch) fresh ginger
1 1/2 cups chicken broth
1 teaspoon sugar
2 teaspoons Dijon-style mustard
2 tablesppons chopped fresh parsley
salt and black pepper
1. Peel and mince garlic. Grate the rind and squeeze the lemon. Reserve the juice. Combine flour, lemon rind, and garlic and place in a plastic freezer bag. Cut chicken into 2-inch pieces. Put in bag and shake in flour mixture. Remove excess. Reserve remaining flour mixture.
2. Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook, stirring occasionally until golden, about 10 minutes.
3. Peel and grate ginger. Whisk together reserved flour mixture, broth, and sugar. Add to skillet with ginger. Bring to a boil. Cook until chicken is cooked through and sauce is reduced, about 5 minutes.
4. Blend the mustard and the reserved lemon juice. Add to skillet, stirring until heated through and combined. Add parsley. Salt and pepper to taste. Serve.
Tips: Served with buttered egg noodles and steamed green beans. You can replace the chicken with lean pork or turkey cutlets.
Chicken Scampi
Difficulty: **
Ingredients:
2 cups rice (if you want higher ratio of "stuff" to rice, use 1 1/2 cups)
1 pound or so chicken (I use 2-3 boneless, skinless frozen chicken breasts)
1/4 cup butter (4 Tbsp. Reduce to 3 if using less rice)
1/8 tsp minced garlic
2 Tbsp olive oil (use less if using less rice)
4 Tbsp lemon juice
1 Tbsp paprika (I use 9 shakes of the spice jar, actually...I don't really measure the spices)
1 tsp each salt and black pepper (more like a 3-second grind with the pepper grinder and 2-3 shakes of salt...Hubby adds more to the finished product if he wants)
2 Tbsp dried parsely flakes
1 bundle green onions, chopped (6 or 7 onions. Leeks or shallots would also work, though I've never tried them)
OPTIONAL: garnish with tomatoes (fresh or sun-dried) and/or cashews. To re-heat leftovers, I add ranch dressing too)
Pre cook the rice. Thaw the chicken.
Measure lemon juice, parsley, paprika, salt and pepper into a medium sized bowl.
Slice chicken into bite-size chunks and place in bowl with lemon juice and spices. Mix gently. Can allow to marinate if stronger lemon-flavor is desired.
In a large skillet (I use a wok), heat together butter, olive oil and garlic on medium high until melted together; saute the garlic.
Reduce heat to medium. Add chicken bowl contents and cover. Chicken is done when easily sliced with wooden spoon (time varies depending on size of chicken chunks. Expect 5-10 min). Add green onions and cook to soft (can be added prior to chicken being done. Over-cooked chicken will be dry, overcooked onions will be dull-green and flavorless. Your choice on the timing).
Remove cover. Add rice and stir well, coating rice with the sauce.
Serves two men or family of four :-) OR family of three with a day or two of leftovers...
Thank you to Kelly for sending us this recipe.
Ingredients:
2 cups rice (if you want higher ratio of "stuff" to rice, use 1 1/2 cups)
1 pound or so chicken (I use 2-3 boneless, skinless frozen chicken breasts)
1/4 cup butter (4 Tbsp. Reduce to 3 if using less rice)
1/8 tsp minced garlic
2 Tbsp olive oil (use less if using less rice)
4 Tbsp lemon juice
1 Tbsp paprika (I use 9 shakes of the spice jar, actually...I don't really measure the spices)
1 tsp each salt and black pepper (more like a 3-second grind with the pepper grinder and 2-3 shakes of salt...Hubby adds more to the finished product if he wants)
2 Tbsp dried parsely flakes
1 bundle green onions, chopped (6 or 7 onions. Leeks or shallots would also work, though I've never tried them)
OPTIONAL: garnish with tomatoes (fresh or sun-dried) and/or cashews. To re-heat leftovers, I add ranch dressing too)
Pre cook the rice. Thaw the chicken.
Measure lemon juice, parsley, paprika, salt and pepper into a medium sized bowl.
Slice chicken into bite-size chunks and place in bowl with lemon juice and spices. Mix gently. Can allow to marinate if stronger lemon-flavor is desired.
In a large skillet (I use a wok), heat together butter, olive oil and garlic on medium high until melted together; saute the garlic.
Reduce heat to medium. Add chicken bowl contents and cover. Chicken is done when easily sliced with wooden spoon (time varies depending on size of chicken chunks. Expect 5-10 min). Add green onions and cook to soft (can be added prior to chicken being done. Over-cooked chicken will be dry, overcooked onions will be dull-green and flavorless. Your choice on the timing).
Remove cover. Add rice and stir well, coating rice with the sauce.
Serves two men or family of four :-) OR family of three with a day or two of leftovers...
Thank you to Kelly for sending us this recipe.
Chicken Vegetable Kabobs
Difficulty: **
Ingredients:
2-3 boneless chicken breasts, cut into cubes
4 very small new potatoes, halved
4 ears Green Giant Nibblers - Frozen corn on the cob
or substitute fresh corn on the cob, cut into small sections
2 tomatoes, cut into wedges
1 green pepper, cut into wedges
In a small saucepan, cook the potatoes until barely done, still just a tad crisp
Slice corn cobs into small portions and cook in boiling water for 5-7 minutes. Remove and allow to cool.
On metal skewers, alternate corn, potatoes, tomatoes, green pepper, and chicken.
Sprinkle with a small amount of seasoning salt. Baste with your favorite barbeque sauce.
Place kabobs on grill, brush with sauce, and cook 10 to 15 minutes or until chicken is done. Baste frequently.
Ingredients:
2-3 boneless chicken breasts, cut into cubes
4 very small new potatoes, halved
4 ears Green Giant Nibblers - Frozen corn on the cob
or substitute fresh corn on the cob, cut into small sections
2 tomatoes, cut into wedges
1 green pepper, cut into wedges
In a small saucepan, cook the potatoes until barely done, still just a tad crisp
Slice corn cobs into small portions and cook in boiling water for 5-7 minutes. Remove and allow to cool.
On metal skewers, alternate corn, potatoes, tomatoes, green pepper, and chicken.
Sprinkle with a small amount of seasoning salt. Baste with your favorite barbeque sauce.
Place kabobs on grill, brush with sauce, and cook 10 to 15 minutes or until chicken is done. Baste frequently.
Buttermilk Southern Fried Chicken - Extra Crispy
Difficulty **
Ingredients
3 Cups of Buttermilk
1/3 Cup Grinded Sea Salt
2 Tbsp. Sugar
3 Pounds of Fryer Chicken, various pieces
2.5 Cups Self Rising Flour
1/2 Tsp. Seasoned Salt
1/4 Tsp. Black Pepper
1/2 Cup Buttermilk
Cooking Oil - Deep Fryer if available.
STEP 1
Mix 3 Cups of Buttermilk with sea salt and sugar. Place mixture in a deep flat bowl or gallon sized zip lock bag. Place chicken pieces into the buttermilk mixture. Allow all pieces to be submerged in buttermilk mixture. Chill coated chicken pieces for approximately 2 hours.
STEP 2
Heat Fryer Oil to 375 Degrees, or place 2 Inch oil in frying pan on medium high heat.
STEP 3
Combine flour, seasoned salt, pepper in a large bowl. Strain chicken pieces and discard buttermilk brine. Place 1/2 cup portion of buttermilk in a bowl. Dip each piece of chicken in the flour mixture to coat completely. Place floured mixture in the buttermilk solution. Allow chicken to drip excess off, and recoat with the flour mixture.
STEP 4
Place chicken in the oil. * Place pieces slowly into the oil to keep from splashing hot oil. Cook in oil for approximately 14 minutes. Cooking time will vary based on the size of the pieces of chicken. If cooked in a pan, be sure to flip pieces half way through cooking.
Remove from oil and place on paper towel to absorb excess oil.
Ingredients
3 Cups of Buttermilk
1/3 Cup Grinded Sea Salt
2 Tbsp. Sugar
3 Pounds of Fryer Chicken, various pieces
2.5 Cups Self Rising Flour
1/2 Tsp. Seasoned Salt
1/4 Tsp. Black Pepper
1/2 Cup Buttermilk
Cooking Oil - Deep Fryer if available.
STEP 1
Mix 3 Cups of Buttermilk with sea salt and sugar. Place mixture in a deep flat bowl or gallon sized zip lock bag. Place chicken pieces into the buttermilk mixture. Allow all pieces to be submerged in buttermilk mixture. Chill coated chicken pieces for approximately 2 hours.
STEP 2
Heat Fryer Oil to 375 Degrees, or place 2 Inch oil in frying pan on medium high heat.
STEP 3
Combine flour, seasoned salt, pepper in a large bowl. Strain chicken pieces and discard buttermilk brine. Place 1/2 cup portion of buttermilk in a bowl. Dip each piece of chicken in the flour mixture to coat completely. Place floured mixture in the buttermilk solution. Allow chicken to drip excess off, and recoat with the flour mixture.
STEP 4
Place chicken in the oil. * Place pieces slowly into the oil to keep from splashing hot oil. Cook in oil for approximately 14 minutes. Cooking time will vary based on the size of the pieces of chicken. If cooked in a pan, be sure to flip pieces half way through cooking.
Remove from oil and place on paper towel to absorb excess oil.
Catalina Chicken
Difficulty: *
6 boneless chicken breasts
1 can cranberry sauce (whole or jelly)
1 package Lipton Onion soup mix
1 small bottle of Catalina Salad Dressing
1. Put chicken in a shallow baking pan.
2. Mix the cranberry sauce, soup mix, and salad dressing and pour over chicken.
3. Bake in 350 degree oven until chicken is tender approximately 30-40 minutes.
Tips: Serve with baked potatoes or rice and add your favorite vegetable for a great dinner.
*Flavor of this is similar to the Russian-Apricot Chicken recipe.
6 boneless chicken breasts
1 can cranberry sauce (whole or jelly)
1 package Lipton Onion soup mix
1 small bottle of Catalina Salad Dressing
1. Put chicken in a shallow baking pan.
2. Mix the cranberry sauce, soup mix, and salad dressing and pour over chicken.
3. Bake in 350 degree oven until chicken is tender approximately 30-40 minutes.
Tips: Serve with baked potatoes or rice and add your favorite vegetable for a great dinner.
*Flavor of this is similar to the Russian-Apricot Chicken recipe.
You Can Cook: Fried Chicken
So you think you can't cook? Really, now. You've already made hamburgers and baked potatoes - now is not the time to stop - it's on to learning your next main dish: chicken.
Difficulty: *
Ingredients:
- 4 Boneless, skinless chicken breast filets (about 1 pound)
- 2 cups breadcrumbs, plain or Italian seasoning
- 1 egg, beaten
- Thoroughly clean chicken breasts, cutting off any fat.
- Dip in egg and then in breadcrumbs
- Bake at 350 for 30 minutes if using a regular oven; flip at halfway mark.
- Bake at 325 for 30 minutes if using a convection oven; flip at halfway mark.
- Fry in a frying pan at medium high heat for 7-9 minutes on each side.
- It is VERY easy to overcook chicken, so watch very carefully during the last 25% of cooking time. Chicken, when fully cooked, should have no pink inside, but should still ooze juice when compressed.
Russian Apricot Chicken
Difficulty: *
Ingredients:
Method:
Serving suggestions: Serve with rice.
Ingredients:
- 1 - 12 oz jar of apricot preserves
- 8 oz. of bottled Russian salad dressing
- 1/4 cup of honey
- 1 envelope dry onion soup mix
- 2 pounds boneless chicken breasts or chicken tenders
Method:
- Spray cooking pan with Pam. Preheat oven to 400 degrees. Place chicken in pan.
- Combine preserves, salad dressing, honey and soup mix. Pour over chicken.
- Bake for 30-40 minutes until chicken is tender. Check dish periodically and baste chicken with the liquid.
Serving suggestions: Serve with rice.
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