Creamy Chicken Chili

August 27, 2010 by
 
This is another of those recipes I scribbled on a scrap of paper- who knows where it originated from.  If I had known I was going to have a food blog I would have kept track better!  I altered it a few times, and we really like this easy, hearty, satisfying dish. 
 
CREAMY CHICKEN CHILI
 
1 lb boneless, skinless chicken breasts, cut into 1/2 inch cubes (about 2 breasts)
1 medium onion, chopped
1 1/2 tsp garlic powder
1 T oil
2 cans (15 1/2 oz each) white beans, rinsed and drained (I used Cannelini)
   Or cooked dry beans
1 can (14 1/2 oz) chicken broth
1/2 diced red bell pepper (more if you like)
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp dried chipotle chili pepper
1/2 cup sour cream
1/4 cup whipping cream
Fresh cilantro, for serving, optional
 
Heat oil in a large pan, then add chicken, onion, and garlic powder.
Cook until chicken is cooked through.
Add beans, broth, pepper, and seasonings.
Bring to a boil, then reduce heat and simmer for 30 minutes.
Take off heat and add sour cream and whipping cream.
Garnish with cilantro if desired.
Serve in bread bowls or with tortilla chips.
Makes about 6 servings.
 
Filed Under: Chicken / Turkey, Soups / Stews Tagged With: , ,

Oriental Chicken Salad

August 4, 2010 by
 
This was based on a copycat recipe for Applebee’s Oriental Chicken Salad.  I’m not sure where it came from, since it was just a scribble on an index card from a long time ago.  I’ve adjusted it to our liking, and it’s one of my favorite meals.   I know I’m a bit of a salad junkie, but at least I’m a discerning salad junkie.  Now if you’ll excuse me, I’m going to go add this to my menu for the week.
 
ORIENTAL CHICKEN SALAD
 
4 cups chopped Romaine lettuce
2 cups shredded red cabbage (green is okay too)
2 cups chopped Napa cabbage
1 cup shredded carrots
1/2 cup sliced green onions
1/2 cup sliced almonds
1 cup chow mein noodles
1 bunch fresh cilantro, chopped
about 3-4 cups sliced chicken tenders (you could use premade if you like)
 
Toss everything together in a large bowl.
 
DRESSING:*
3 T honey
1 1/2 T rice wine vinegar
1/4 cup mayonnaise
1 tsp dijon mustard
1/8 tsp sesame oil
 
Whisk together, serve tossed with salad or on the side.
*We don’t like alot of dressing, but you could double this if need be for your tastes.
Filed Under: Chicken / Turkey, Salad / Dressings Tagged With: , ,

White Chicken Enchiladas

June 4, 2010 by
 
I hope you make these.  In fact, I’m not sure we can speak anymore if you don’t. 
Was that incentive enough? : )
We really like enchiladas but sometimes you want a change of pace from the red-sauced variety.  I make these with a seasoned white sauce and brightened up the flavors by topping with some fresh veg.  These would be quite easy to make a large (or smaller) batch of, and would probably be a good option for when you need to make something ahead of time and just pop in the oven just before dinner.  And if you’re feeling adventurous, try the variation on the bottom of adding chopped zucchini. I know it sounds crazy, but I’ve been making them that way for many years and never had a peep of complaints. So either way, get cookin’! 
 
WHITE CHICKEN ENCHILADAS
1 large white onion, chopped
2 cloves garlic, minced
3 T oil
3 T butter
1/3 cup flour
salt and pepper
1/2 tsp chili powder
1/2 tsp cumin
1 1/2 tsp oregano
1 1/2 cup milk
1 1/2 cup chicken broth
3 chicken breasts, cooked and shredded or cubed
2 cups shredded cheese, Mexican blend
6-10 Flour Tortillas (the fewer you use, the more filling they will have)
2-3 tomatoes, chopped
3 green onions, sliced
1/2 bunch fresh cilantro, chopped
 
Heat oil and butter in skillet over medium high heat.
Add onion and garlic, cook till softened, a few minutes.
Add flour and seasonings, stir and cook for about a minute.
Stir in milk and chicken broth, whisking well.
Fold tortillas in half and sit up like tacos in a 9 by 13 inch glass pan.
Divide chicken between them all.
Pour sauce into all of the tortillas over the chicken.
Divide cheese between them all, saving out 1/2 cup.
Fold tortillas over, then sprinkle with remaining cheese.
Bake at 350 degrees for about 25 minutes.
Top with tomatoes, green onions, and cilantro.
 
VARIATION:  Add 2-3 cups chopped zucchini with the onions and garlic.
Filed Under: Chicken / Turkey, Mexican

Chicken Strips and Honey Mustard

May 26, 2010 by
 
My girls and hubby love chicken strips for a special treat, and I make baked versions all the time. But sometimes when you’re craving something really crunchy, the baked ones just don’t taste the same.
For a special treat these make for a happy family!
I whipped up some honey mustard sauce with them and I couldn’t believe how much everyone loved them! They were very crunchy and tender, and all around great. We don’t eat fried food often in our home so they were a fun treat, and even stayed crunchy the next day.
 
CRUNCHY CHICKEN STRIPS WITH HONEY MUSTARD
 
 
 
Filed Under: Chicken / Turkey, Sauces / Condiments Tagged With: , , ,

Chicken Cordon Bleu

April 30, 2010 by
I love “Cook’s Country” magazine.  They not only give great recipes, they explain why they used specific ingredients or techniques.  When I saw this recipe in the April/May issue, I knew I had to try it. It was a lot easier than my Chicken Kiev since you just cut a slit in the chicken instead of pounding it out.
I did alter it just slightly, in their recipe they made 2 ham rolls for each breast, which I found difficult to fit.
So I just stacked 2 slices of ham and put one ham roll in each.
I also tried it with shredding the cheese, as in the recipe, and also just cutting the swiss into matchsticks.
I didn’t really notice any difference, although you want to make sure the matchsticks fit okay, where as the shredded cheese is easier to adjust to fit.
I hope you try this recipe, I know you’ll see lots of smiles at your dinner table if you do! : )
 
CHICKEN CORDON BLEU
 
25 Ritz crackers (about 3/4 of a sleeve)
4 slices bread, torn into pieces
6 T unsalted butter, melted
8 thin slices deli ham
1 to 2 cups shredded Swiss cheese (or cut in matchsticks)
4 boneless, skinless chicken breasts (about 2 pounds)
3 large eggs
2 T Dijon mustard
1 cup flour
 
Pulse crackers and bread in food processor until coarsely ground. Drizzle in butter, pulse to incorporate.  Bake crumbs on rimmed baking sheet on middle rack at 450 degrees for 3-5 minutes, stirring occasionally. Crumbs should be a light golden brown.  Transfer to a shallow dish.
 
Stack 2 slices of ham and put 1/4 to 1/2 cup shredded cheese in a strip on top of ham and roll up.
Pat chicken dry with paper towels.
Cut a pocket in thickest part of chicken breast.
Stuff with a roll of ham
 
 
Season both sides with salt and pepper.
Transfer chicken to a plate, cover with plastic wrap, and refrigerate for at least 20 minutes.
Beat eggs and mustard together in a shallow dish.
Place flour in a third shallow dish.
One at a time, coat stuffed chicken lightly with flour, dip into egg mixture, and dredge in crumbs, pressing to adhere. (Breaded chicken can be refrigerated, covered, for 1 day)
Transfer chicken to a baking sheet.
Bake on on lowest rack at 450 degrees for about 10 minutes, until bottom of chicken is golden brown.
Move chicken up to middle rack and reduce oven to 400 degrees. 
Bake until golden brown and chicken registers 160 degrees, 20 to 25 minutes.
Transfer to a cutting board, tent with foil, and let rest for 5 minutes. Serve.
 
 
 
Filed Under: Chicken / Turkey

Chicken with Mushrooms and Zucchini

April 28, 2010 by
Zucchini is one of my favorite ingredients, as some of you may have guessed by now. Especially when it’s cooked like this, just enough to infuse some extra flavor, while retaining the crunch of it. I had written down this idea of a recipe awhile back and to be honest, I wasn’t sure if I was going to like it, but much to my surprise, even my picky hubby (who doesn’t love stir fry type dishes) , LOVED it!
This made a decent batch, so go ahead and scale it down if needed.
CHICKEN WITH MUSHROOMS AND ZUCCHINI
3 boneless, skinless chicken breasts
2 eggs, beaten
salt and pepper
1/2 cup cornstarch
5 T oil, divided
1 T sesame oil
4 zucchini, sliced in half lengthwise, then sliced thick
1/2 onion, chopped
1 lb mushrooms, whole or halved
6 garlic cloves, minced
1 T ground ginger
2 tsp soy sauce
2 T Yoshida’s Gourmet Sauce (optional, or extra soy sauce or terriyaki sauce)
sesame seeds for serving.
Cut chicken into 1 1/2 inch cubes or strips.
Season with salt and pepper, then stir with the eggs, coating the chicken thoroughly.
Heat a couple T of oil in a wok or large skillet.
Stir chicken with cornstarch, mixing to coat.
Cook in wok in a couple of batches, drain on paper towels.
Alternatively, you could coat skip the eggs, just roll the chicken in the cornstarch and saute in the pan, using just a drizzle of oil.
Set aside and wipe out wok.
Heat 1 T oil and sesame oil in wok or pan.
Add zucchini, onion, and mushrooms.
Cook until slightly softened, then add garlic, ginger, soy sauce, Yoshida’s Gourmet if using, and cooked chicken.
Stir to combine all.  Sprinkle with sesame seeds.
Serve hot with rice.
Filed Under: Asian, Chicken / Turkey

Cashew Chicken

April 12, 2010 by

“I don’t like zucchini” my husband said. 

We were newlyweds still, and I was planning a tiny garden in front of our duplex. 
“Why not?” I asked. Silence… “Just trust me” I told him.

Awhile later, we had big zucchinis on our kitchen counter. I sliced off a piece. 
“Here” I handed him one.
“Raw????”, he asked, astonished.
“Yes, you can eat it raw, it’s not poultry for pete’s sake””
His grimaced as he took a TINY (and I mean tiny) nibble. 
“Huh… It’s not that bad.”
We always had a HUGE garden when I was a kid. My dad loved growing all kinds of things, and since we had 5 acres, he pretty much could. I feel like my childhood was spent two ways, one in the library (where my mom was a supervisor), and the other, barefoot in the garden. I loved both worlds. “Try this” my dad would say, handing me some vegetable or something.  It was always good. I learned at an early age that nobody cooks as good as mother nature. And everything tastes better with warm dirt in between your toes.
So here is one of my favorite dishes to cook with zucchini ( I sometimes up the amount to 4 or 5 zucchinis actually).  And feel free to add some carrots and celery if you so desire too.
Dirt between toes optional….

CASHEW CHICKEN
1 1/2 lbs boneless, skinless chicken breasts, cut into 1″ cubes
1 T cornstarch
1/2 tsp salt
1/4 tsp pepper
2 T oil, divided
6 garlic cloves, minced
1 onion, chopped
3 zucchini, cut in half lengthwise and sliced thick
2 T rice vinegar
3 T hoisin sauce
1/4 cup water
3/4 cup cashews, toasted
2 green onions sliced
Toss chicken with cornstarch, salt, and pepper. Heat 1 T of oil in wok or large skillet.
Cook half of the chicken over medium high heat until browned. Transfer to a plate.
Cook remaining half of the chicken in other T of oil, add onion and garlic when halfway cooked.
When chicken is done, add back first batch of chicken to wok.
Add zucchini, cook a few minutes, until slightly tender.
Add rice vinegar, cook about 1 minute.
Add hoisin sauce and water.
Cook about 1 more minute (make sure all your chicken is completely cooked through.)
Add cashews and green onions.
Serve with rice.
Filed Under: Asian, Chicken / Turkey

Honey Teriyaki Chicken with Sauteed Vegetables

April 5, 2010 by
Every time I’ve been pregnant I’ve craved one thing- Teriyaki Chicken, sticky rice, and steamed veggies. No, I’m not pregnant, but I finally got around to making my own version of this at home.  It was so delicious, and while I know the amount of veggies might seem like a lot, they do cook down a bit and I just love a huge serving of vegetables, especially when they taste as good as these do!
Feel free to adjust to your families taste, and you could also use chicken breasts, but the thighs do taste a bit more authentic to me.
Honey Teriyaki Chicken with Sauteed Vegetables
1 1/2 lbs chicken thighs (boneless, skinless)
HONEY TERIYAKI SAUCE:
1/2 cup brown sugar
3 T cornstarch
1/2 cup soy sauce
1 cup pineapple juice
1/2 tsp ginger
1 tsp garlic powder
1/4 cup honey
1/2 cup water
VEGETABLES:
1 head cabbage, chopped
2 carrots, sliced
1 head broccoli, cut in florets
1 T oil
1 tsp sesame oil
Combine all teriyaki sauce ingredients in a pot and stir to combine.
Bring to a boil and simmer briefly. Set aside to cool.
Pound out chicken thighs and pour some of the sauce over chicken (save some aside) and marinate in the refrigerator for a couple of hours. (You could skip this step, you won’t loose much favor since the chicken is so thin.)
Remove chicken from sauce and grill over medium high heat until cooked through, turning once.
When chicken is almost done, you can baste with more sauce.
Let rest, then cut in strips.
In a wok or large pan heat oils, then add vegetables. Cook over medium high heat, stirring often.
Cook until vegetables are softened but not overcooked.
Serve with rice and extra sauce on the side.
 
Filed Under: Asian, Chicken / Turkey

Roasted Turkey

March 31, 2010 by
I always cook my turkey this way- breast side down to start, then flip it over to finish. Why? Because by giving the dark meat a head start in cooking, you keep the breast from drying out.  It comes out juicy, tender, and perfect every time. Usually it’s very difficult to keep a large turkey from drying out, but I use a 15 to 20 pounder with this technique with no problems. And the leftovers stay moist as well. If you want to use some more aromatics see note at end, I just wanted to give you a nice basic version you can use as is or jazz up with your personal favorites.
ROASTED TURKEY
15-20 lb Turkey, thawed (or smaller if desired)
1 onion, peeled and quartered
2 heads garlic, cut in half
1/2 cup unsalted butter, melted
kosher salt and black pepper
Remove giblets and neck from turkey.  Rinse turkey inside and out and pat dry with paper towels.
Stuff cavity with onion and garlic.  Brush turkey with melted butter and sprinkle inside and out with salt and pepper.  Put in a roasting pan BREAST SIDE DOWN. (Yes, you read that right.)
Roast at 350 degrees for about 1 1/2 hours uncovered.
Flip turkey over, so that it is breast side up, the larger the turkey the more tricky, but be careful not to rip the skin if you can help it.   Continue to cook about 3 to 3 1/2 hours.  Tent with foil if browning too quickly.
Make sure the temperature reaches 160 degrees. And NO the little pop up thing does NOT count.
Rest 15 minutes before carving.
Wrap leftovers in foil, then put in a ziplock bag and freeze.
NOTE: You can also use thyme, rosemary, or other fresh herbs to stuff cavity, along with a lemon pricked with a fork.
Filed Under: Chicken / Turkey, Holiday Recipes

Chicken Noodle Soup

February 8, 2010 by

This is one of my favorite meals. So simple, quick, hearty, and warming.  I like to serve it with biscuits or even just some crackers or toast.  I like to freeze leftover chicken or turkey, pre shredded, and have on hand for meals like this.

CHICKEN NOODLE SOUP

3 quarts chicken broth
3 celery stalks, chopped
3 carrots, chopped
1 (12 oz) pkg “Reames” Egg Noodles (found in the freezer section-Safeway carries them here)
2-3 shredded cooked, chicken breasts 
1 tsp dried dill weed (optional)

Bring broth to a boil in a pot. Add celery, carrots, egg noodles, and chicken.
Cook for about 20-25 minutes or until noodles and vegetables are tender.  Add dill weed if using, or just season as needed with salt and pepper. That’s it! See, wasn’t that easy?

And buy a few of these for your freezer, you won’t regret it!
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Filed Under: Chicken / Turkey, Soups / Stews Tagged With: , ,