Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Easy Chicken Enchiladas
>> Tuesday, May 13, 2008
4-6 boneless skinless chicken breasts
1 16oz or larger jar of salsa (any brand)
1 12 ct. package of white corn tortillas; super size (sometimes I use flour tortillas and skip the frying part)
1 8 oz. package of shredded Mexican blend cheese
2 cans of Las Palmas Green Chile Enchilada Sauce
Corn or Vegetable oil for frying.
Optional toppers:
Sour cream
Onions (white or green)
Salsa
Black Olives
Guacamole
Put chicken breasts in large saucepan; add jar of salsa over chicken breasts and bring to a boil over med-high heat. Once boiling, reduce heat, cover and simmer for at least one hour. Remove chicken and cool on plate. Pre-heat oven to 350 degrees. While chicken is cooling, heat oil in a saucepan and fry each corn tortillas for just a few second on each side to lightly crisp. Blot off excess oil with paper towels. When warm, shred chicken apart with fingers. Prepare one 9x13 baking dish (or 2 8x8’s) by pouring about ¼ cup of enchilada sauce to coat bottom of pan.
Add chicken and cheese to corn tortillas and roll up. Place in rows in baking dish and cover with remaining green chile enchilada sauce, cheese, (olives, onions, optional).
Bake at 350 for 25-30 minutes; until bubbling. Enjoy!
Top yours with more salsa and sour cream. Serve with re-fried beans and cheese or rice.
(To make extra to freeze for later, cook a few more chicken breasts, buy extra cheese, tortillas, and sauce.
Prepare enchiladas with everything except covering with enchilada sauce and cheese at the end. Cover and freeze. When ready to use cover with enchilada sauce and cheese and bake as directed.)
Buffalo Soup
>> Monday, April 7, 2008
we LOVE buffalo chicken wings in hot sauce, dipped in blue cheese dressing, with celery sticks on the side. if you do too, you'll like this soup.
2 cups COOKED chicken, shredded (a deli-roasted chicken comes in handy here sometimes -- and it's tastier, too)
2 T. butter
1 cup celery & its leaves, chopped
1 small onion, chopped
2 cans broth
1 1/2 cups milk
1 tsp. hot sauce (start w/ a little, add more to taste...)
1 1/2 cups shredded mozarella cheese
1 cup crumbled blue cheese
1/2 cup shredded parmesan cheese
1/3 cup flour
1)melt butter in soup pot. add celery/onion. cook until tender.
2)stir in broth, milk, & hot sauce
3)toss together cheeses and flour in a bowl. add gradually to soup, stirring to melt/thicken.
4)stir in chicken, heat through.
Balsamic Chicken and Pears
this is so easy and fast.
1 T. oil
8-10 chicken tenderloins
1 - 2 pears, cored and cut into wedges
1 chicken boullion cube
1 cup water, divided
3 T. balsamic vinegar
2 tsp. cornstarch
1)heat oil. brown chicken both sides. add 1/2 cup water to it, cover and let cook all the way through. reserve broth. remove chicken to plate.
2)in a bowl, mix reserved broth with other 1/2 cup water, boullion cube, vinegar, and cornstarch. mix until well blended.
3)throw pear wedges into the skillet. (add 1 T. butter if it's sticking) brown a little for a minute, then pour in broth mixture. simmer a minute to thicken, then put cooked chicken back in, coat in sauce, reheat.
4)serve with rice and fresh green beans!
BBQ Chicken Pizza
>> Monday, March 17, 2008
BBQ CHICKEN PIZZA: Pizza dough (see recipe below) ½ C. barbeque sauce, plus 4 T. (see recipe below) 2 chicken breast halves, boned and skinned ½ C. cilantro, chopped ½ C. red onion, chopped 1 C. grated smoked 1 C. grated Mozzarella cheese Broil chicken in oven approx. 7-8 minutes on each side (or until no longer pink in the middle). Let cool and chop into bite-size pieces. Mix 3-4 T. BBQ sauces with chicken. Roll out dough and place on greased cookie sheet. Spread sauce over the dough. Sprinkle with BBQ Sauce: 1 Cups ketchup 1/2 cup brown sugar 1 T. Worchestershire sauce 1/2 tsp. dry mustard 2-3 drops 1 cloves garlic, pressed or minced. *I just use mozzarella instead of Gouda cheese. Pizza Dough
1 TB yeast
1tsp. salt
3 TB oil
1 cup warm water
3 C. flour
1 1/2 tsp. sugar
I use instant yeast. If not instant yeast, dissolve in 1/4 cup warm water with 1/2 tsp. sugar added. Mix all together and let rise till double.
Outback Steakhouse Chicken
>> Wednesday, March 12, 2008
Not too healthy but good!
Outback Steakhouse Chicken
Honey Mustard Marinade:
1 cup Grey Poupon Dijon mustard (divided)
1 cup honey (divided)
1 1/2 teaspoons vegetable oil
2 tablespoons lemon juice
Chicken:
6 skinless, boneless chicken breasts
1 tablespoon vegetable oil
4 cups sliced mushrooms
2 tablespoons buttersalt, pepper, paprika to taste
8 slices bacon, COOKED
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1/8 cup fresh parsley (optional)
Directions:Combine 1/2 cup mustard, 1/2 cup honey, oil and 1 tbs lemon juice in small bowl. Whip mixture for about 30 seconds. Pour as marinade over the chicken breasts and marinate them in the refrigerator, for about 2 hours.After the chicken has marinated, preheat oven to 375 F and heat up frying pan with 1 teaspoon of oil over medium heat. Sear chicken in pan for 4-5 minutes per side, depending on the size of the breast, or until golden brown. **This is the majority of the cooking time, so don't skimp on time. You don't want raw chicken! Remove the pan from heat, and transfer chicken into a baking dish.As the chicken is cooking, sauté the sliced mushrooms in butter in a separate pan. Season chicken with salt, pepper, and a dash of paprika. Mix 1/2 cup honey, 1/2 cup mustard, 1 tablespoon lemon juice and pour the entire mixture over the chicken.Stack two pieces of cooked bacon, crosswise, on each chicken breast. Spoon the sautéed mushrooms on the bacon, being sure to coat each breast evenly. Spread 1/4 cup Monterey Jack cheese onto each breast, followed by 1/4 cup of Cheddar. Bake the pan of chicken for 15-30 minutes, or until the cheese is thoroughly melted and starting to bubble. Sprinkle each chicken breast with 1/2 teaspoon parsley before serving
Read more...
Russian Chicken
>> Tuesday, March 11, 2008
1 bottle Russian dressing
1 cup sugar
chicken drumsticks and/or wings
Fill crock-opt with chicken. Mix dressing and sugar together. Pour over chicken and cook on for 6-8 hours.
Barbeque Ranch Chicken Salad
1 pkg. premade salad
1/2 head red leaf lettuce
1 can corn
1 can black beans
1-2 chicken breasts, cubed
1 tomato
Cheese
Croutons
Ranch salad dressing
BBQ sauce
Cook chicken in BBQ sauce. Toss the packaged salad with he red leaf and then set out all ingredients in separate dishes, so people can help themselves to what they would like on their salad.
For the dressing: Mix 1/2 bottle ranch dressing with 1/2 bottle BBQ sauce
Pizza Rolls
Bread dough
Pizza sauce or spaghetti sauce
Your favorite pizza toppings
Mozzarella cheese
Roll out the bread dough to a rectangle shape. Spread sauce over it, put on your favorite pizza toppings and sprinkle with cheese. Roll up the dough and cut (just like you would cinnamon rolls) Put on a cookie sheet sprayed with Pam.
Bake 400 for 15 minutes.
Chicken Enchilada Casserole
>> Saturday, March 8, 2008
3-4 chicken breasts cooked and cubed
1 onion (chopped)
2 cans cream of chicken soup
1 large jar salsa(use mild or medium depending on personal taste)
3/4 bottle of green taco sauce
corn tortillas cut into 2 inch (or so) strips
1 lb monterey jack cheese (shredded)
Mix together the salsa, green taco sauce and cream of chicken soup in a bowl. In a 9x13 pan put down a layer of tortillas then the chicken, onion and a handful or so of cheese and then cover with half of the salsa mixture. Then put down another layer of tortillas, chicken, onion, cheese and salsa mixture. Cover with another layer of corn tortillas and cover with cheese. Bake in the oven at 350 degrees for thirty minutes or until bubbly.
Maple Roasted Chicken and Sweet Potatoes
>> Friday, March 7, 2008
this is the very easiest dinner i make.AND there are basically NO DISHES to wash! (sorry, i'm too lazy to type new recipes -- these are just cut & pasted from the marsh blog!)
MAPLE-ROASTED CHICKEN AND SWEET POTATOES
- 6-8 chicken legs (or whatever pieces you want)
- 1-2 sweet potatoes, peeled and chopped
- 1 onion, peeled and chopped into chunks
- 1-2 cups baby carrots (or big ones, peeled and cut up)
- maple syrup (1/4-1/2 cup?)
2) lay chicken pieces along bottom of pan.
3) pour in all veggies around the chicken; salt & pepper it.
4) drizzle the whole lot with syrup.
5) roast about 40 min. (1/2-way through, flip chicken & stir veggies a bit). Read more...
Fajita Alfredo Chicken Pasta
>> Thursday, March 6, 2008
Angela, here is the recipe you asked for:
2-3 Chicken Breasts
1 pkg fajita seasoning
Olive oil
1 Green Bell pepper, sliced
1 colored bell pepper (red, orange, yellow...whatever), sliced
1 jar alfredo sauce
12 oz favorite pasta (I usually use penne)
*Cook noodles in large pot with a bit of EVOO
*Put chicken in plastic bag with 1/2 of the fajita seasoning. Shake to coat.
*Grill chicken (it is really good grilled on BBQ, but I often just use a George Forman or even a little EVOO in a skillet will do fine) and cut into bite size chunks.
*Saute peppers in a bit of EVOO
*Combine peppers, chicken, the other 1/2 of the fajita seasoning, and the alfredo sauce and heat until sauce is warm.
*Pour over noodles and enjoy!
Chicken Salad for the Masses
>> Wednesday, March 5, 2008
Tommi your recipe looks nummy and it reminded me of another great salad for the masses....
I always get asked for this recipe when I serve it.
1 cup mozzarella cheese
1 whole chicken cooked and cut up in Bite size pieces
1 bag salad
1 head romaine lettuce
1 cup craisins
Toasted slivered almonds
1 bottle Briannas poppy seed dressing
These are kind of guesstiments on the ingredients. You basically just kind of eyeball how much of each thing you need.
Chicken Pasta Salad
>> Tuesday, March 4, 2008
This pasta salad is not only SUPER YUMMY but can seriously feed the masses. It is rather time consuming but really great when you sign up to bring a dish for a church funtion and or baby shower. This has been a hit at many a party!
Chicken Pasta Salad: (From the Kitchen of Tommi Hymas ... well really Britney Scoefield)
- You will Need 4 - 5 Chicken Breasts
- 2 packages Bow Tie Pasta
- 1 1/2 tsp. Salt
- 1/4 tsp Pepper
- 3 bunddlesChopped Green Onion
- 28 oz Bottle Kraft Cole Slaw Dressing
- 2 Cups Mayonnaise
- 2 Dashes Thyme
- 2 Pinches Ginger
- 2 Cups Diced Celery
- 4 Cups Red Grape Halves
- 4 Cups Un peeled diced Apples ( I don't put these in mine)
- 2 20oz. Dole Pineapple tidbits (drained)
- 1 1/2 cups Slivered Almonds
Boil chicken with salt, pepper and one bundle green onions cover well with water.
Cook for about 1-2 hours on low until chicken is well done. Remove chicken from broth
and let cool. Once the chicken is cool cut it into bite sized pieces.
I usually just pull the chicken apart by hand. I also cook the chicken the night before and let it sit in the fridge overnight.
Cook Pasta in boiling salted water for about 12 minutes or until done. Drain and
Rinse in cold water.
Stir together Chicken, pasta salt to taste, pepper to taste and remaining green onions.
In a spereate bowl stir cole slaw dressing, mayo, thyme and ginger together than
stir into the chicken and pasta. Let stand for about and hour
NOTE: the dressing makes a lot so pour it into the salad a little at a time so as not
to pour to much in. I like to let the salad refrigerate for an hour and then pour more in.
Miz together celery, grape halves, diced apples, pineapple and almond slivers.
Mix this in the Pasta chicken mix once the pasta mix has had time to cool and set.
This salad makes a ton of Salad so if it just for two people improvise.
Variation: I like to leave out the celery it is to much going on in one salad for me. This is any easy salad to play around with add or subtract ingredients you like. Read more...
Poppyseed Chicken by Jan Johnson
>> Sunday, March 2, 2008
4 cups chicken
8 ounces sour cream
2 cans cream of chicken soup
1 1/2 sleeves of ritz crackers
3/4 cup melted butter
1 tablespoon poppy seeds
Mix first three ingredients together and set aside. Crush crackers and add butter and poppy seeds. Mix together well. Press 1/2 of this cracker mixture into a 9 X 13 pan cover with the chicken mixture. Top with remaining cracker mixture. Bake 1 hour at 350 degrees
Note: Goes well with rice
PF Changs Lettuce Wraps
Chicken Mixture:
1 1/3 c. dried shiitake mushrooms
1-1/2 pounds boneless, skinless chicken, boiled, minced
5 tablespoons oil
1 teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
1 c. bamboo shoots, minced
2 c. water chestnuts, minced
Lettuce of your choice to make lettuce "cups"
Stir Fry Sauce:
4 T. Soy sauce
4 T. Brown sugar
1 tsp. rice vinegar
Special sauce:
1 Tbsp. Hoisin sauce
2 Tbsp. oyster sauce
½ t. teaspoon sesame oil
¼ c. sugar
½ c. water
2 Tbsp. soy sauce
2 Tbsp. rice wine vinegar
2 Tbsp. ketchup
1 Tbsp. lemon juice
1 Tbsp. hot mustard
2 tsp. hot water
Garlic red chile paste to taste (1/2 tsp-2 tsp)
Directions:
Cover mushrooms with boiling water, let stand 30 minutes then drain.
Cut and discard woody stems. Mince mushrooms. Set aside.
Mix all ingredients for stir fry sauce in bowl, and set aside.
Heat wok or large skillet over medium high heat.
When the pan smokes a bit, add 3 tablespoons oil, then add chicken and stir fry for about 3-4 minutes. Set aside.
Add 2 tablespoons oil to pan. Add ginger, garlic, and onion. Stir- fry about a minute or so.
Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.
Mix all ingredients for “special sauce.”
Place a spoonful of chicken mixture in lettuce leaf, top with special sauce and enjoy!
Easy, Tasty Stir Fry by Kristy Marsh:
>> Saturday, March 1, 2008
(This is super good, but VERY easy and quick; serve over rice)
2-3 chicken breast, cubed
Olive Oil
Your choice of favorite frozen stir fry veggies (enough to fill up a good size frying pan)
Sauce:
6 Tbsp soy sauce
4 Tbsp. sugar
1 1/3 c. water
3 Tbsp cornstarch dissolved in 2 Tbsp water
1. Steam veggies (I do it in the microwave)
2. While veggies are steaming, heat 1-2 Tbsp olive oil in a large skillet. Add chicken and cook until no longer pink
3. To make sauce: combine all ingredients in a sauce pan and cook on med-high, stirring constantly until sauce thickens and darkens (about 5 min)
4. Pour sauce over chicken and veggies
Chicken Corn Chowder by Jonelle Shields:
This is SO SO good...We first had it at a family reunion this summer and have been addicted ever since. You can make it as directed below, OR cook bacon and chicken, then put everything but the tomatoes and cilantro in a crock pot. Just add the tomatoes and cilantro just before serving. We serve it with cornbread.
8 slices bacon, cooked
1-2 ckn breasts, cubed (enough to make 1-2 cups cubed chicken)
1 onion, chopped
2 cloves garlic, minced
2 Tb butter
2 chicken bouillon cubes
1 c. hot water
1 tsp ground cumin
2 c. milk
2 c. mont.jack cheese, shredded
1 (14 oz) can creamed corn
1 (4 oz) can diced green chilies, undrained
1/4 tsp Tabasco sauce
1 tomato, de-seeded and chopped
handful of chopped fresh cilantro
1. Cook bacon in frying pan, chop, set aside. Pour out grease.
2. Add butter, chicken, onion and garlic to pan and cook until chicken is just cooked through
3. Dissolve bouillon in hot water. Put in large pot. Add chicken mixture and cumin. Bring to a boil. Reduce heat, cover and simmer for 5 min.
4. Add milk, cheese, chilies, corn and Tabasco. Stir over low heat until cheese melts
5. Stir in tomatoes and cilantro.
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