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Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Tuesday, February 7, 2012
Slow cooker chicken taco stew (source spark people)
Sunday, January 29, 2012
Garlic Chicken
This chicken turns out really moist and yummy!
Prep: 20 minutes, Serves at least 6
6 chicken breasts
1 cup sour cream
2 Tbsp lemon juice
1/2 tsp salt
1 tsp season salt
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp garlic salt
1/2 cup butter (melted)
1 1/2 cups bread crumbs
1 1/2 garlic cloves, minced
Combine sour cream, lemon juice, salt, season salt, paprika, garlic salt and garlic powder. In a separate bowl combine butter, bread crumbs, and garlic cloves (or already seasoned bread crumbs).
Roll chicken breast in sour cream mixture until completely covered. Place one side of chicken breast into the bread mixture. With breaded side down place into a 13x9 baking pain. Continue with all chicken breasts. After all chicken is in the pan, sprinkle remaining breading on top. Cover with aluminum foil and bake for 1 hour at 325 degrees. Remove foil and bake an additional 15-20 minutes.
Prep: 20 minutes, Serves at least 6
6 chicken breasts
1 cup sour cream
2 Tbsp lemon juice
1/2 tsp salt
1 tsp season salt
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp garlic salt
1/2 cup butter (melted)
1 1/2 cups bread crumbs
1 1/2 garlic cloves, minced
Combine sour cream, lemon juice, salt, season salt, paprika, garlic salt and garlic powder. In a separate bowl combine butter, bread crumbs, and garlic cloves (or already seasoned bread crumbs).
Roll chicken breast in sour cream mixture until completely covered. Place one side of chicken breast into the bread mixture. With breaded side down place into a 13x9 baking pain. Continue with all chicken breasts. After all chicken is in the pan, sprinkle remaining breading on top. Cover with aluminum foil and bake for 1 hour at 325 degrees. Remove foil and bake an additional 15-20 minutes.
Wednesday, January 18, 2012
Our favorite Turkey/Chicken pot pie from allrecipes
2 cups frozen peas and carrots
2 cups frozen green beans
***We often will change up the veggies, just make sure the total amount of veggies equals about 5 cups, and you will still have enough of the gravy.
2 cups frozen green beans
1 cup sliced celery
2/3 cup butter
2/3 cup chopped onion
2/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1 3/4 cups chicken broth
1 1/3 cups milk
4 cups cubed cooked chicken (or turkey)
4 (9 inch) unbaked pie crusts (or your own recipe)
Directions
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
- Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
- Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
- Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.
***We often will change up the veggies, just make sure the total amount of veggies equals about 5 cups, and you will still have enough of the gravy.
Saturday, January 14, 2012
Italian Chicken Salad in Lettuce Cups
I haven't tried this recipe yet, but it sounds good...and healthy.
4 cups cooked chicken, shredded by hand (top tip: use a rotisserie chicken for ease and flavor!)
1/2 slivered almonds, toasted
1 lb farfalle pasta, freshly cooked
1/2 cup (about 1 pepper) roasted red pepper, diced
1/2 cup (about 1 pepper) roasted yellow pepper, diced
1/2 red onion, thinly sliced
1/2 cup fresh flat-leaf parsley, chopped
Salt and pepper to taste
1 1/4 cups Red Wine Vinaigrette (optional, recipe below)
12 butter lettuce or belgian endive leaves, washed (about 2 heads)
Shaved parmesan cheese for sprinkling
Cook pasta al dente, according to package directions. Drain, set aside, and allow to cool. In a large mixing bowl, toss together chicken, almonds, peppers, onion, parsley, and capers. Stir in pasta and enough vinaigrette to lightly coat. Add salt and pepper to taste. Refrigerate salad until you are ready to serve. Then, place 1 lettuce cup on a small plate and fill with chicken salad. Drizzle with additional vinaigrette, if desired, garnish with shaved parmesan, and serve.
Red Wine Vinaigrette
1/2 cup red wine vinegar
Juice of 2 lemons
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil
Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. Gradually add the oil while blending and blend until emulsified. Be sure to stir the mixture prior to using!
4 cups cooked chicken, shredded by hand (top tip: use a rotisserie chicken for ease and flavor!)
1/2 slivered almonds, toasted
1 lb farfalle pasta, freshly cooked
1/2 cup (about 1 pepper) roasted red pepper, diced
1/2 cup (about 1 pepper) roasted yellow pepper, diced
1/2 red onion, thinly sliced
1/2 cup fresh flat-leaf parsley, chopped
Salt and pepper to taste
1 1/4 cups Red Wine Vinaigrette (optional, recipe below)
12 butter lettuce or belgian endive leaves, washed (about 2 heads)
Shaved parmesan cheese for sprinkling
Cook pasta al dente, according to package directions. Drain, set aside, and allow to cool. In a large mixing bowl, toss together chicken, almonds, peppers, onion, parsley, and capers. Stir in pasta and enough vinaigrette to lightly coat. Add salt and pepper to taste. Refrigerate salad until you are ready to serve. Then, place 1 lettuce cup on a small plate and fill with chicken salad. Drizzle with additional vinaigrette, if desired, garnish with shaved parmesan, and serve.
Red Wine Vinaigrette
1/2 cup red wine vinegar
Juice of 2 lemons
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil
Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. Gradually add the oil while blending and blend until emulsified. Be sure to stir the mixture prior to using!
Tuesday, January 3, 2012
Chicken cordon bleu casserole
1 cup Reduced Fat Sour Cream
1 1/2 cups Reduced Sodium Chicken Broth
1 Tbsp Digon mustard
1/4th tsp ground black pepper
1 1/2 cups instant rice, uncooked
1 pkg (20oz) fully cooked frozen diced grilled chicken breasts.,thawed
8 0z pkg diced ham
1 pkg sliced aged swiss cheese, cut into pieces
1 cup frozen peas or mixed vegetables (optional)
1 medium onion, chopped
1 cup corn flakes
1/2 cup grated parmesan cheese
2 tbs butter
Directions:
Preheat oven to 400 degrees
Whisk togither sour cream, chicken broth, dijon mustard and black pepper until smooth.
Add rice, chicken, ham, swiss cheese, frozen peas or veggies, and onion. Stir to combine.
Pour mixture into a 13 x 9 in baking dish and spread evenly.
Mix together crushed corn flakes, Parmesan cheese, and melted butter in a small bowl. Sprinkle evenly over top of the casserole
Bake uncovered on center oven rack for 25minutes until heated through and topping is golden brown.
1 1/2 cups Reduced Sodium Chicken Broth
1 Tbsp Digon mustard
1/4th tsp ground black pepper
1 1/2 cups instant rice, uncooked
1 pkg (20oz) fully cooked frozen diced grilled chicken breasts.,thawed
8 0z pkg diced ham
1 pkg sliced aged swiss cheese, cut into pieces
1 cup frozen peas or mixed vegetables (optional)
1 medium onion, chopped
1 cup corn flakes
1/2 cup grated parmesan cheese
2 tbs butter
Directions:
Preheat oven to 400 degrees
Whisk togither sour cream, chicken broth, dijon mustard and black pepper until smooth.
Add rice, chicken, ham, swiss cheese, frozen peas or veggies, and onion. Stir to combine.
Pour mixture into a 13 x 9 in baking dish and spread evenly.
Mix together crushed corn flakes, Parmesan cheese, and melted butter in a small bowl. Sprinkle evenly over top of the casserole
Bake uncovered on center oven rack for 25minutes until heated through and topping is golden brown.
Friday, April 16, 2010
Crispy Coconut Chicken Fingers
12 chicken tenders (ya know, more or less...)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)
preheat oven to 450 degrees.
Give coconut a rough chop so it's about the same size as the panko pieces
Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.
Working with one chicken tender at a time, dredge in flour...
then dip in egg...
And then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it's optional.
Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)
preheat oven to 450 degrees.
Give coconut a rough chop so it's about the same size as the panko pieces
Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.
Working with one chicken tender at a time, dredge in flour...
then dip in egg...
And then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it's optional.
Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.
Monday, April 12, 2010
Our favorite Chicken Enchiladas
3 cans cream of chicken soup
1 large carton of sour cream
1 small can green chopped chilies (mild)
6 green onions, chopped
1 cup grated yellow colby or longhorn cheese
1 cup grated jack or mozzarella cheese
4 cups chicken breasts, in chunks
12 flour tortillas, medium
Mix all ingredients together. Place 2 tortillas at a time in the microwave for 15 seconds to soften. Place 2 rounded tablespoons of filling in each tortilla; wrap loosely. Place enchiladas in a greased 9x13 inch baking dish, seam side down. Spread the remaining sauce over the enchiladas. Cover with foil. Bake at 350 degrees for 30 minutes.
1 large carton of sour cream
1 small can green chopped chilies (mild)
6 green onions, chopped
1 cup grated yellow colby or longhorn cheese
1 cup grated jack or mozzarella cheese
4 cups chicken breasts, in chunks
12 flour tortillas, medium
Mix all ingredients together. Place 2 tortillas at a time in the microwave for 15 seconds to soften. Place 2 rounded tablespoons of filling in each tortilla; wrap loosely. Place enchiladas in a greased 9x13 inch baking dish, seam side down. Spread the remaining sauce over the enchiladas. Cover with foil. Bake at 350 degrees for 30 minutes.
Sunday, January 17, 2010
Paprika Chicken with Sour Cream Gravy
1/2 cup flour
2 tsp paprika
1 tsp garlic powder
1 tsp black pepper
4 skinless, boneless chicken breasts
1/4 cup butter or margarine
1 can 10 3/4 oz condensed cream of chicken soup
1/4 cup sliced green onions
1 container (8oz) sour cream
Mix flour, paprika, black pepper, red pepper in a bowl. Coat chicken.
Heat butter in skillet over medium heat. Cook chicken 10 minutes or until browned. Set chicken aside.
Add soup and green onions. Heat to a boil. Return chicken to pan. Cover and cook over low heat 10 min. or until chicken is done. Stir in sour cream.
Good served over rice.
Warning: This has a bit of a spicy kick...but its good.
2 tsp paprika
1 tsp garlic powder
1 tsp black pepper
4 skinless, boneless chicken breasts
1/4 cup butter or margarine
1 can 10 3/4 oz condensed cream of chicken soup
1/4 cup sliced green onions
1 container (8oz) sour cream
Mix flour, paprika, black pepper, red pepper in a bowl. Coat chicken.
Heat butter in skillet over medium heat. Cook chicken 10 minutes or until browned. Set chicken aside.
Add soup and green onions. Heat to a boil. Return chicken to pan. Cover and cook over low heat 10 min. or until chicken is done. Stir in sour cream.
Good served over rice.
Warning: This has a bit of a spicy kick...but its good.
Monday, December 28, 2009
White Bean Chili
5 Cans White Beans
4 Cups Chicken Broth
1 Large Onion Chopped
1 Large Can Diced Green Peppers
2 Teaspoon Ground Cumin
1 Bag frozen Corn
3 cups Chopped Cooked Chicken or Turkey
Saute your chopped onions in 1 Tablespoon Oil until soft. Add it to your Large pot of simmering Chicken Broth. Add three cans of drained Beans. Take the other 2 cans of beans and BLEND blend in your blender. Add them to the large pot! This is the perfect way to thicken your Chili! Combined the remaining ingredient and simmer for approximately 20-30 min or until the corn and chicken is heated throughout! Serves about 8!
4 Cups Chicken Broth
1 Large Onion Chopped
1 Large Can Diced Green Peppers
2 Teaspoon Ground Cumin
1 Bag frozen Corn
3 cups Chopped Cooked Chicken or Turkey
Saute your chopped onions in 1 Tablespoon Oil until soft. Add it to your Large pot of simmering Chicken Broth. Add three cans of drained Beans. Take the other 2 cans of beans and BLEND blend in your blender. Add them to the large pot! This is the perfect way to thicken your Chili! Combined the remaining ingredient and simmer for approximately 20-30 min or until the corn and chicken is heated throughout! Serves about 8!
Friday, December 25, 2009
Crescent chicken squares
1 pkg 3 0z cream cheese, softened
1 TBS butter softened
2 cups cubed chicken
1 TBS chopped fresh chives or onion
1/4 tsp salt
1/8 tsp pepper
2 TBS milk
1 TBS chopped pimientos (if desired)
1 can 8oz Pillsbury refrigerated crescent dinner rolls
1 TBS butter melted
3/4 cup seasoned croutons, crushed
Directions:
1. Heat oven to 350 degrees. In medium bowl, mix cream cheese, and 1 TBS softened butter; beat until smooth. Add chicken, chives (or onion), salt, pepper, milk and pimientos; mix well.
2. Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 TBS melted butter; sprinkle with crushed croutons.
3. Bake 25-30 minutes or until golden brown.
1 TBS butter softened
2 cups cubed chicken
1 TBS chopped fresh chives or onion
1/4 tsp salt
1/8 tsp pepper
2 TBS milk
1 TBS chopped pimientos (if desired)
1 can 8oz Pillsbury refrigerated crescent dinner rolls
1 TBS butter melted
3/4 cup seasoned croutons, crushed
Directions:
1. Heat oven to 350 degrees. In medium bowl, mix cream cheese, and 1 TBS softened butter; beat until smooth. Add chicken, chives (or onion), salt, pepper, milk and pimientos; mix well.
2. Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 TBS melted butter; sprinkle with crushed croutons.
3. Bake 25-30 minutes or until golden brown.
Baked Chicken
1 cup crushed soda crackers
1 tsp paprika
1 tsp garlic salt
1 tsp accent
1/4 tsp salt
dash of pepper
butter
chicken, amount you need
Wash chicken and set on a paper towel to dry. Melt butter in a separate bowl; amount varies according to how much chicken pieces you cook--1/2-1 cube. Mix all the dry ingredients in another bowl. Dip chicken in melted butter, then in the cracker mixture. Place chicken in a foil lined pan. (Foil should extend several inches beyond the pan so that after the chicken is placed in the pan you can seal the foil over the top of the chicken) The foil keeps the chicken moist. Making sure the chicken is completely covered with foil, bake for 2 hours at 350 degrees. We love this!
1 tsp paprika
1 tsp garlic salt
1 tsp accent
1/4 tsp salt
dash of pepper
butter
chicken, amount you need
Wash chicken and set on a paper towel to dry. Melt butter in a separate bowl; amount varies according to how much chicken pieces you cook--1/2-1 cube. Mix all the dry ingredients in another bowl. Dip chicken in melted butter, then in the cracker mixture. Place chicken in a foil lined pan. (Foil should extend several inches beyond the pan so that after the chicken is placed in the pan you can seal the foil over the top of the chicken) The foil keeps the chicken moist. Making sure the chicken is completely covered with foil, bake for 2 hours at 350 degrees. We love this!
Chinese Chicken Salad Recipe Two
2 bags pre-packaged coleslaw mix
1/2 cup green onions, chopped
3 packs chicken Ramen Noodles
2-3 cups cooked chicken (I boil mine)
1 cup roasted sunflower seeds
Add all above ingredients together
Dressing:
2 packs Ramen noodle seasoning
1/4 cup sugar
1/2 tsp salt
1/8 tsp pepper
2 tsp accent
5 Tbs rice vinegar
1/2 Cup vegetable oil
Mix all together (mixing this dressing in a container with a lid is easiest because then you can shake/mix it well right before putting on salad.)
Note: Don't put dressing on until right before serving or the ramen noodles get soggy.
1/2 cup green onions, chopped
3 packs chicken Ramen Noodles
2-3 cups cooked chicken (I boil mine)
1 cup roasted sunflower seeds
Add all above ingredients together
Dressing:
2 packs Ramen noodle seasoning
1/4 cup sugar
1/2 tsp salt
1/8 tsp pepper
2 tsp accent
5 Tbs rice vinegar
1/2 Cup vegetable oil
Mix all together (mixing this dressing in a container with a lid is easiest because then you can shake/mix it well right before putting on salad.)
Note: Don't put dressing on until right before serving or the ramen noodles get soggy.
Wednesday, October 28, 2009
Chinese Chicken Salad Recipe One
2 large Cabbage-shredded (I buy 2 bags of coleslaw mix)
16 green onions
1 1/2 cups sunflower seeds
16 oz slivered almonds
1/2 cup sesame seeds
4 pkgs oriental noodles (ramen noodles)
6 cups chicken
Directions: Mix cabbage, green onions and chicken in a large bowl. Roast slivered almonds,sesame seeds and noodles (do this by broiling-but watch closely, they will burn quickly). Right before serving mix in almonds, sesame seeds and noodles. Top with dressing (recipe below) and mix well.
Dressing:
2 cups sugar
2 tsps salt
2 tsp pepper
2 cups vegetable oil
1 1/2 cups rice vinegar
16 green onions
1 1/2 cups sunflower seeds
16 oz slivered almonds
1/2 cup sesame seeds
4 pkgs oriental noodles (ramen noodles)
6 cups chicken
Directions: Mix cabbage, green onions and chicken in a large bowl. Roast slivered almonds,sesame seeds and noodles (do this by broiling-but watch closely, they will burn quickly). Right before serving mix in almonds, sesame seeds and noodles. Top with dressing (recipe below) and mix well.
Dressing:
2 cups sugar
2 tsps salt
2 tsp pepper
2 cups vegetable oil
1 1/2 cups rice vinegar
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