In a plastic bag, toss together:
3 t Cajun seasoning
10-15 chicken tenders
Then saute in a large skillet over medium heat, in 3 T butter.
Cut up chicken with spatula.
Add, and cook until done:
8 oz fresh mushrooms, sliced
1 green pepper, sliced
1 red pepper, sliced
2 green onions, sliced
Reduce heat, add, and heat thoroughly:
2 c heavy cream
1/2 t basil
1/2 t lemon pepper
1/4 t garlic powder
1/4 t salt
1/8 t pepper
Add 8 oz. cooked and drained pasta.
Toss. Heat through, and sprinkle liberally with Parmesan cheese.
Serve.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Saturday, May 1, 2010
Violet's Chicken Salad Sandwiches
Mix all ingredients in a bowl:
3/4 c mayonnaise
2 c boneless, skinless, chicken breasts; cooked and cubed
1 t dry Hidden Valley Ranch dressing mix
1/4 t pepper
1-2 celery rib, thinly diced
1 green apple, diced
1 c thinly sliced almonds
Serve on pitas, bread, or croissants.
3/4 c mayonnaise
2 c boneless, skinless, chicken breasts; cooked and cubed
1 t dry Hidden Valley Ranch dressing mix
1/4 t pepper
1-2 celery rib, thinly diced
1 green apple, diced
1 c thinly sliced almonds
Serve on pitas, bread, or croissants.
Chicken Lunch Dip
Mix together:
1 can white chicken
1/2 c cheddar cheese, grated
1 T mayonnaise
1 t lemon pepper
Eat with crackers.
Use soy cheese, and gluten free crackers for allergy free substitute.
1 can white chicken
1/2 c cheddar cheese, grated
1 T mayonnaise
1 t lemon pepper
Eat with crackers.
Use soy cheese, and gluten free crackers for allergy free substitute.
Hawaiin Haystacks
In a pot, combine:
1 chicken bouillon cube
1 c boiling water.
Stir until bouillon is dissolved.
Add, and heat thoroughly:
2 cans cream of chicken soup. Simmer for 10 minutes.
2 boneless, skinless, chicken breasts, cooked and cubed
For toppings, in separate bowls, offer:
4 c cooked brown rice
1 c celery, chopped
1 c bell peppers, chopped
1/2 c green onions, chopped
3 tomatoes, chopped
1 c pineapple, chopped into small pieces
1 1/2 c cheddar cheese, grated
1 can sliced olives, drained
1 can chow mien noodles
Layer rice, sauce, and toppings.
Poppy Seed Chicken and Vegetable Radiatori
Saute:
3 boneless, skinless chicken breasts; cubed
2 T soy sauce or Braggs
3 T butter
Then add to, (in a large bowl):
1 (12 oz) pkg. Tri-color Radiatori Pasta, cooked and drained
1 medium cucumber, chopped
1/4 red onion, chopped
2-4 fresh tomatoes, chopped
2 large carrots, chopped
Poppy Seed Dressing:
3/4 c canola oil
1/3 c balsamic vinegar
1 t salt
1/2 t dried, minced onion
1/4 c water
1/4 c sugar
1 t dry mustard
2 t poppy seeds
Pour over salad just before serving.
3 boneless, skinless chicken breasts; cubed
2 T soy sauce or Braggs
3 T butter
Then add to, (in a large bowl):
1 (12 oz) pkg. Tri-color Radiatori Pasta, cooked and drained
1 medium cucumber, chopped
1/4 red onion, chopped
2-4 fresh tomatoes, chopped
2 large carrots, chopped
Poppy Seed Dressing:
3/4 c canola oil
1/3 c balsamic vinegar
1 t salt
1/2 t dried, minced onion
1/4 c water
1/4 c sugar
1 t dry mustard
2 t poppy seeds
Pour over salad just before serving.
Black Bean Tostadas
In a bowl, combine:
2 cans black beans, drained and rinsed
2 1/2 c boneless, skinless chicken breasts, cooked and cubed
2 T dried cilantro
1 c thick, chunky salsa
1/4 t cumin
2 green onions, thinly sliced
1/2 c grated Monterrey Jack cheese
Flatten 2 cans Pillsbury Grands Flaky Biscuits until they are about 3" diameter each. Place on a greased cookie sheet.
Spoon about 1/4 c bean mixture on top each circle.
Sprinkle with grated Monterrey Jack cheese.
Bake at 350 for 20-25 minutes.
Top with sour cream, guacamole, and salsa.
2 cans black beans, drained and rinsed
2 1/2 c boneless, skinless chicken breasts, cooked and cubed
2 T dried cilantro
1 c thick, chunky salsa
1/4 t cumin
2 green onions, thinly sliced
1/2 c grated Monterrey Jack cheese
Flatten 2 cans Pillsbury Grands Flaky Biscuits until they are about 3" diameter each. Place on a greased cookie sheet.
Spoon about 1/4 c bean mixture on top each circle.
Sprinkle with grated Monterrey Jack cheese.
Bake at 350 for 20-25 minutes.
Top with sour cream, guacamole, and salsa.
Cilantro Burritos
In a blender, process on low for 30 seconds:
1 1/2 c mild or medium green sauce, (Medium La Victoria Salsa Verde works well)
1/4 c heaping cilantro sprigs
1/4 c (heaping) fresh parsley
1/2 T lime juice
3 cloves garlic, minced
Pour 1/2 of sauce in the following and coat:
3 c boneless, skinless chicken breasts, cooked and cubed
1/3 c shredded mozzarella cheese
Pour chicken mixture into 6 tortillas.
Roll, and place seam side down in a greased pan.
Pour rest of sauce on top. Sprinkle with more mozzarella cheese.
Bake uncovered for 25 minutes at 350.
(Substitute a gluten free tortilla)
1 1/2 c mild or medium green sauce, (Medium La Victoria Salsa Verde works well)
1/4 c heaping cilantro sprigs
1/4 c (heaping) fresh parsley
1/2 T lime juice
3 cloves garlic, minced
Pour 1/2 of sauce in the following and coat:
3 c boneless, skinless chicken breasts, cooked and cubed
1/3 c shredded mozzarella cheese
Pour chicken mixture into 6 tortillas.
Roll, and place seam side down in a greased pan.
Pour rest of sauce on top. Sprinkle with more mozzarella cheese.
Bake uncovered for 25 minutes at 350.
(Substitute a gluten free tortilla)
Chicken Cordon Bleu
4 large chicken breasts halves
2 T butter, softened
1 t dried thyme
4 thin slicers fully cooked ham
4 thin slices Swiss cheese
8 bacon strips
2 eggs
1/2 c milk
Flatten chicken breasts,and spread butter on the insides. Sprinkle with thyme. Top with a slice of ham and cheese. Roll up tightly. Wrap each with 2 slices of bacon, and secure with toothpicks.
In a small bowl, beat eggs an milk; set aside.
In another bowl put 1/2 c flour.
In a third bowl combine:
3/4 c dry bread crumbs
1/2 t garlic powder
1 t dried oregano
1/4 c shredded Parmesan cheese
Dip each chicken breast into egg mixture, then flour, again into egg mixture, then into crumbs. Place on a greased baking sheet.
Bake at 350 for 40-45 minutes or until chicken juices run clear.
2 T butter, softened
1 t dried thyme
4 thin slicers fully cooked ham
4 thin slices Swiss cheese
8 bacon strips
2 eggs
1/2 c milk
Flatten chicken breasts,and spread butter on the insides. Sprinkle with thyme. Top with a slice of ham and cheese. Roll up tightly. Wrap each with 2 slices of bacon, and secure with toothpicks.
In a small bowl, beat eggs an milk; set aside.
In another bowl put 1/2 c flour.
In a third bowl combine:
3/4 c dry bread crumbs
1/2 t garlic powder
1 t dried oregano
1/4 c shredded Parmesan cheese
Dip each chicken breast into egg mixture, then flour, again into egg mixture, then into crumbs. Place on a greased baking sheet.
Bake at 350 for 40-45 minutes or until chicken juices run clear.
Chicken Salad
I haven't made this yet, but it looks wonderful.
Ingredients:
* 4 split (2 whole) chicken breasts, bone-in, skin-on
* Good olive oil
* Kosher salt and freshly ground black pepper
* 1/2 cup good mayonnaise
* 1 1/2 tablespoons chopped fresh tarragon leaves
* 1 cup small-diced celery (2 stalks)
* 1 cup green grapes, cut in 1/2
Directions:
Preheat the oven to 350 degrees F.
Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
When the chicken is cool, remove the meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice. Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.
Can serve on croissants, bread, or eat plain.
Ingredients:
* 4 split (2 whole) chicken breasts, bone-in, skin-on
* Good olive oil
* Kosher salt and freshly ground black pepper
* 1/2 cup good mayonnaise
* 1 1/2 tablespoons chopped fresh tarragon leaves
* 1 cup small-diced celery (2 stalks)
* 1 cup green grapes, cut in 1/2
Directions:
Preheat the oven to 350 degrees F.
Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
When the chicken is cool, remove the meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice. Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.
Can serve on croissants, bread, or eat plain.
Saturday, April 24, 2010
Pace Chili Chicken Soup
Combine in a crockpot or pot:
3 boneless, skinless, chicken breasts- cubed, browned
1 c onion, chopped
2 garlic cloves, minced
2 T olive oil
2 cans (14 oz each) stewed tomatoes or 4 c fresh diced tomatoes
2 cans (15 oz each) pinto beans, drained or 4 c fresh
1 can (15 oz) kidney beans, drained
1 t ground cumin
1/2 t salt
Cook on low for 8 hours.
Garnish with avacado, cheese, sliced green onions, and sour cream.
3 boneless, skinless, chicken breasts- cubed, browned
1 c onion, chopped
2 garlic cloves, minced
2 T olive oil
2 cans (14 oz each) stewed tomatoes or 4 c fresh diced tomatoes
2 cans (15 oz each) pinto beans, drained or 4 c fresh
1 can (15 oz) kidney beans, drained
1 t ground cumin
1/2 t salt
Cook on low for 8 hours.
Garnish with avacado, cheese, sliced green onions, and sour cream.
Southwest Rollups
In a blender, blend until smooth:
2 T salsa
1 garlic clove, minced
1-2 jalapenos, seeded
2 T chopped onion
1 can (32 oz) re fried beans
1/2 t ground cumin
1 T fresh cilantro, chopped
2 c chicken, cubed
1 c cheddar cheese, grated
Spread evenly over tortillas. Roll.
Place seam side down in a greased 13X9 pan. Sprinkle with 1 C cheddar or jack cheese.
Cover and bake 350 for 20 minutes or until heated through.
2 T salsa
1 garlic clove, minced
1-2 jalapenos, seeded
2 T chopped onion
1 can (32 oz) re fried beans
1/2 t ground cumin
1 T fresh cilantro, chopped
2 c chicken, cubed
1 c cheddar cheese, grated
Spread evenly over tortillas. Roll.
Place seam side down in a greased 13X9 pan. Sprinkle with 1 C cheddar or jack cheese.
Cover and bake 350 for 20 minutes or until heated through.
Barbecued Chinese Chicken Lettuce Wraps
Preheat pan/wok, and add 1/4 c olive oil
Add, and sear:
2-3 lbs chicken breasts or tenders, chopped into small pieces
Add:
4 c fresh shiitake mushrooms, sliced (remove tough stems, and brush with a damp towel to clean)
and cook for a minute or two.
Add, and cook a minute more:
Salt and pepper
1" ginger root, finely chopped or grated
Grate zest of 2 oranges into pan.
Add, and cook another minute:
1 red bell pepper, diced small
12-16 oz sliced water chestnuts, drained and chopped
6 scallions, chopped
Add 1/3 c hoisin (chinese barbecue sauce) to coat mixture evenly.
Pile spoonfuls of mixture into fresh lettuce leaves, wrapping lettuce around filling.
Enjoy.
Add, and sear:
2-3 lbs chicken breasts or tenders, chopped into small pieces
Add:
4 c fresh shiitake mushrooms, sliced (remove tough stems, and brush with a damp towel to clean)
and cook for a minute or two.
Add, and cook a minute more:
Salt and pepper
1" ginger root, finely chopped or grated
Grate zest of 2 oranges into pan.
Add, and cook another minute:
1 red bell pepper, diced small
12-16 oz sliced water chestnuts, drained and chopped
6 scallions, chopped
Add 1/3 c hoisin (chinese barbecue sauce) to coat mixture evenly.
Pile spoonfuls of mixture into fresh lettuce leaves, wrapping lettuce around filling.
Enjoy.
Oven BBQ Chicken
Fry (in 2 T oil) until browned:
4 boneless, skinless chicken breast
Place chicken in a greased 9X13 pan.
Cover with your favorite BBQ sauce.
Bake at 350 for 1 hour, or until done. Basting occasionally.
or put in crockpot(after browning), and cook 7 hours on low.
For Homemade BBQ Sauce:
Saute 1/3 c onion, chopped in 3 T butter. Then add,
1 T Worcestershire sauce
1/2 c water
3/4 c ketchup
1/3 c vinegar
3 T brown sugar
2 t prepared mustard
1/4 t salt
1/8 pepper
Simmer 15 minutes.
4 boneless, skinless chicken breast
Place chicken in a greased 9X13 pan.
Cover with your favorite BBQ sauce.
Bake at 350 for 1 hour, or until done. Basting occasionally.
or put in crockpot(after browning), and cook 7 hours on low.
For Homemade BBQ Sauce:
Saute 1/3 c onion, chopped in 3 T butter. Then add,
1 T Worcestershire sauce
1/2 c water
3/4 c ketchup
1/3 c vinegar
3 T brown sugar
2 t prepared mustard
1/4 t salt
1/8 pepper
Simmer 15 minutes.
Chicken Kabobs
In a blender, and blend marinade until smooth:
1/4 c lemon juice
1/4 c olive oil
2 T ground coriander
2 T cumin
1 T caraway seeds
1 T paprika
4 cloves garlic, minced
2 inch piece fresh ginger, peeled
1 t salt
Marinade 2 1/2 lbs boneless, skinless chicken thighs, (cut into 1 inch strips) overnight.
Thread onto presoaked bamboo skewers. Grill until done. (about 10 minutes a side.) Turning frequently. Remove from heat.
Sprinkle with chopped,fresh parsley.
1/4 c lemon juice
1/4 c olive oil
2 T ground coriander
2 T cumin
1 T caraway seeds
1 T paprika
4 cloves garlic, minced
2 inch piece fresh ginger, peeled
1 t salt
Marinade 2 1/2 lbs boneless, skinless chicken thighs, (cut into 1 inch strips) overnight.
Thread onto presoaked bamboo skewers. Grill until done. (about 10 minutes a side.) Turning frequently. Remove from heat.
Sprinkle with chopped,fresh parsley.
Oven Parmesan Chicken
In a small bowl, combine:
1 clove garlic, crushed
8 T butter, melted
In another bowl, mix:
1 c dried bread crumbs
1 c dried bread crumbs
1/3 c parmesan cheese, grated
2 T parsley
1 t salt
pepper to taste
Dip 4-5 boneless, skinless chicken breasts in garlic butter, then crumbs.
Place coated chicken pieces into a lightly greased 9X13 pan. Drizzle with remaining garlic butter and bake uncovered at 350 for 1 hour, or until done.
Serve with marina sauce and fresh mushrooms.
1 clove garlic, crushed
8 T butter, melted
In another bowl, mix:
1 c dried bread crumbs
1 c dried bread crumbs
1/3 c parmesan cheese, grated
2 T parsley
1 t salt
pepper to taste
Dip 4-5 boneless, skinless chicken breasts in garlic butter, then crumbs.
Place coated chicken pieces into a lightly greased 9X13 pan. Drizzle with remaining garlic butter and bake uncovered at 350 for 1 hour, or until done.
Serve with marina sauce and fresh mushrooms.
Chicken Spinach Lasagne
Cook 3-4 boneless, skinless chicken breasts.
Thaw and drain 2 packages (10 oz each) frozen spinach
In a saucepan, saute:
1 medium onion, chopped
1 garlic clove, minced
1/2 c butter
Stir in:
1/2 c flour
1 t salt
Cook until bubbly.
Gradually stir in, and boil for one minute:
1 1/2 c milk
2 c chicken broth
Add, and then set pan aside:
2 c mozzarella, grated
1/2 c parmesan cheese, grated
1 t dried basil
1 t dried oregano
1/2 t pepper
In a bowl, combine:
2 c (16 oz) ricotta cheese
1 T fresh parsley, minced
2 c mozzarella, grated
Spread 1/4 of the warm cheese sauce into a greased 13X9 baking dish.
Cover with 3 lasagna (oven cooked, or cooked and drained) noodles.
Top with half or ricotta mixture, half of spinach, half of chicken.
Repeat layer.
Place 3 more lasagna noodles, and remaining cheese sauce on top.
Sprinkle with Parmesan cheese.
Bake at 350, uncovered, for 35-40 minutes.Let stand 15 minutes.
Make and extra to freeze for a later meal!
Yield: 12 servings
Thaw and drain 2 packages (10 oz each) frozen spinach
In a saucepan, saute:
1 medium onion, chopped
1 garlic clove, minced
1/2 c butter
Stir in:
1/2 c flour
1 t salt
Cook until bubbly.
Gradually stir in, and boil for one minute:
1 1/2 c milk
2 c chicken broth
Add, and then set pan aside:
2 c mozzarella, grated
1/2 c parmesan cheese, grated
1 t dried basil
1 t dried oregano
1/2 t pepper
In a bowl, combine:
2 c (16 oz) ricotta cheese
1 T fresh parsley, minced
2 c mozzarella, grated
Spread 1/4 of the warm cheese sauce into a greased 13X9 baking dish.
Cover with 3 lasagna (oven cooked, or cooked and drained) noodles.
Top with half or ricotta mixture, half of spinach, half of chicken.
Repeat layer.
Place 3 more lasagna noodles, and remaining cheese sauce on top.
Sprinkle with Parmesan cheese.
Bake at 350, uncovered, for 35-40 minutes.Let stand 15 minutes.
Make and extra to freeze for a later meal!
Yield: 12 servings
Baked Oriental Chicken
Rinse 5 boneless, skinless chicken breasts with water.
In a bag, combine:
1/2 c flour
1 t salt
1/4 t pepper
Toss chicken to coat.
Melt 4 T butter in a 9X13 pan.
Roll chicken one at a time in butter. Bake at 350 for 30 minutes.
Melt in a saucepan:
4 T butter
1/4 c honey
2 T lemon juice
1 T soy sauce
Baste chicken, and cook 30 more minutes, or until done.
In a bag, combine:
1/2 c flour
1 t salt
1/4 t pepper
Toss chicken to coat.
Melt 4 T butter in a 9X13 pan.
Roll chicken one at a time in butter. Bake at 350 for 30 minutes.
Melt in a saucepan:
4 T butter
1/4 c honey
2 T lemon juice
1 T soy sauce
Baste chicken, and cook 30 more minutes, or until done.
Tuesday, April 6, 2010
Sweet and Sour Chicken
Dip:
4 chicken breasts, cut in 1" chunks
Into 2 beaten eggs.
Roll in a bowl with:
1 c cornstarch, and fry in 1 T olive oil until just browned.
Place in a 9X13 pan and pour sauce over the top. Bake at 325 for 1 hour. Turn a few times while baking.
SAUCE:
3/4 c sugar
1 c vinegar
1 t garlic salt
1/2 c ketchup
2 T soy sauce
4 chicken breasts, cut in 1" chunks
Into 2 beaten eggs.
Roll in a bowl with:
1 c cornstarch, and fry in 1 T olive oil until just browned.
Place in a 9X13 pan and pour sauce over the top. Bake at 325 for 1 hour. Turn a few times while baking.
SAUCE:
3/4 c sugar
1 c vinegar
1 t garlic salt
1/2 c ketchup
2 T soy sauce
Marvelous Meat Marinade
Pierce 4-6 steaks with a fork.
Combine:
2 cloves garlic, minced
1/4 c Worcestershire sauce
1/3 c lemon juice
3/4 c lite soy sauce
2-3 t pepper
2 T dry mustard
1/2 c red wine vinegar
1 1/2 c canola oil
2 t salt
1 1/2 t dried parsley
Marinade overnight.
Combine:
2 cloves garlic, minced
1/4 c Worcestershire sauce
1/3 c lemon juice
3/4 c lite soy sauce
2-3 t pepper
2 T dry mustard
1/2 c red wine vinegar
1 1/2 c canola oil
2 t salt
1 1/2 t dried parsley
Marinade overnight.
Saturday, April 3, 2010
Grandma's Chicken Noodle Soup
Boil 6 chicken breasts (seasoned with salt, pepper, and celery seed,)in 8 c water.
Save the water, and chop/shred the chicken into chunks.
Put in crockpot:
Water (from above)
4 c carrots, chopped
4 stalks celery, chopped
1 onion, chopped
4 t chicken base
1 t rosemary
1/2 c white Worcestershire or Lea and Perrin's marinade for chicken
Cook on low 4-5 hours. After about 2, make a roux by mixing:
1/4 c butter, melted
1/2 c flour
4 c milk
And cook until thickened.
Add it to the crockpot.
Add 16 oz country egg noodles about 1 hour before serving.
Save the water, and chop/shred the chicken into chunks.
Put in crockpot:
Water (from above)
4 c carrots, chopped
4 stalks celery, chopped
1 onion, chopped
4 t chicken base
1 t rosemary
1/2 c white Worcestershire or Lea and Perrin's marinade for chicken
Cook on low 4-5 hours. After about 2, make a roux by mixing:
1/4 c butter, melted
1/2 c flour
4 c milk
And cook until thickened.
Add it to the crockpot.
Add 16 oz country egg noodles about 1 hour before serving.
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