Lemon Chicken Cordon Bleu

This was so good! I served it along with salad with a lite honey-mustard dressing. My hubbs loved to dip it in the dressing.
Found it on Pinterest:


http://www.canyoustayfordinner.com/2011/01/14/the-easiest-lemon-chicken-cordon-bleu/

Crock Pot Teriyaki Chicken

I only halved this recipe and Matt was so mad. This was AMAZING! If you've ever had the teriyaki chicken at Mo Betta Steaks, this tastes just like it, but better! Mo Betta tends to burn their chicken.
Anyway, without further ado, here is the link to the recipe:
http://lakelurecottagekitchen.blogspot.com/2011/08/crock-pot-teriyaki-chicken.html

and in case this link is ever broken, here is the recipe!

CROCK POT TERIYAKI CHICKEN

12 boneless skinless chicken thighs (about 3 pounds)
3/4 cup sugar
3/4 cup low-sodium soy sauce (gluten free)
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice

Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend. Serve with chicken and rice.

Note: I halved the recipe and it still worked fine in my crock pot. It might not need the full 4 hours time.

Super Easy Tandoori Chicken legs

This is a very low-calorie, flavorful dinner. My kids actually really liked it, and there weren't any leftovers! We had it with brown rice and vegetables. It smells amazing as it cooks, but the flavors are really mild.

Ingredients:

12 chicken legs (about 1 ¼ pounds)
1 1/3 cup of plain Greek-style yogurt
4 teaspoons of tandoori seasoning (see below)
Juice from 1 lemon
½ teaspoon agave or honey
Black pepper grinder

Tandoori Seasoning Blend:

3 Tablespoons paprika
1 Tablespoon ground coriander
1 Tablespoon ground cumin
2 teaspoons sea salt
½ Tablespoon freshly ground black pepper
½ Tablespoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon crumbled saffron threads or 2 teaspoons turmeric
¼ teaspoon cayenne pepper
(Makes ½ cup. Store remaining seasoning in a Ziploc bag for later use.)

Directions:

Make the Tandoori seasoning blend. Mix the yogurt, lemon juice, agave, and tandoori seasoning in a bowl.
Place the chicken and yogurt marinade into a Ziploc bag. After sealing the bag, squish everything around to make sure the chicken legs are well coated.
Store the bags in the fridge for about 8 hours.
Preheat the oven to 400 F. Arrange the chicken legs on a wire rack greased with coconut oil over a foil-lined baking sheet. Crack some black pepper over the chicken and pop the tray in the oven.
Bake the chicken for about 40 minutes, flipping the pieces at the halfway mark. Make sure you end up with the skin-side up so it’ll brown nicely.
Makes 4 servings

Chicken Parmesan

This is probably my husband's favorite dish I make. I'm not a big fan of chicken parmesan, but this is pretty good. It's adapted from here.

I saw Tyler Florence make it on TV, and it always turns out perfect.


4 boneless skinless chicken breasts
1/2 c. flour seasoned with salt and pepper
2 large eggs, lightly beaten with 1 T. of water until frothy
1 c. dried bread crumbs seasoned with salt and pepper and dried Italian seasonings (opt.)
Fresh mozzarella with the water drained off
Fresh parmesan cheese, grated
Cooked spaghetti noodles
1 jar or equivalent of favorite spaghetti sauce

Preheat oven to 450

Put chicken breasts on a cutting board side by side with plastic wrap over them. Pound them until about 1/2 inch thick. Coat each piece in flour then dip in eggs then bread crumbs. Heat 3 T. olive oil in a large, oven proof skillet.* When the oil is nice and hot, add the chicken and fry for 4 minutes on each side until crispy, only turning once.
Ladle spaghetti sauce over the chicken and place a slice of fresh mozzerella over each piece. Sprinkle with parmesan cheese. Bake for 15 minutes or until cheese is bubbly. Serve hot over spaghetti noodles.

*If you don't have an oven-proof skillet, just use a frying pan and transfer the chicken to a 9X13 baking dish.

Homemade Cream of Chicken Soup

I am no longer going to buy the canned stuff. I have tried to make homemade cream of chicken to use in recipes, but I've never really liked the result. This recipe is the best I've found. It yields 3 cups or about 2 cans worth of cream of Chicken soup. I like to use homemade chicken broth from when I make my shredded chicken from this.

Here is my favorite cream of chicken soup recipe from:

http://www.tammysrecipes.com/homemade_cream_chicken_soup

Yield:

3 cups (about 2 cans)

Ingredients:

1 1/2 cups chicken broth*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour (Can probably use cornstarch to make it GF)

Instructions:

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

Additional Notes:

*I use the broth from my oven-roasted chicken. Refrigerate broth and then take fat off the top. If you're using chicken bouillon + water for your broth, you may want to add a little extra seasonings, such as lemon pepper, extra garlic, or seasoned salt, since my broth normally has bits of those in it. You can also add bits of chicken, but if you have good rich chicken broth, you probably won't need any chicken in it.
**Or, diced onions (boil with broth for a few minutes)
***Or, fresh minced garlic (boil with broth for a few minutes)
This recipe was featured in 10 Fabulous Foods We Make At Home (Not Buy!) :)

Preparation Time:

5 minutes

Cooking Time:

10-15 minutes

Tammy's Review:

I think this is an excellent substitution for the store-bought cans of condensed soups. It's so flavorful (even without MSG)! ;) I like to make this with leftover chicken broth (or even turkey broth!) and then freeze in 1 1/2 cup sized portions. Then, when I need a quick "can" of soup for a recipe, I just thaw some! I have made this in large batches (3-4 quarts at a time) and it saves even more time rather than having to make a small amount each time you need some. My rating: 10/10.

Cooked Chicken for entrees, soups, and stews

I like to make this chicken and freeze it in cup-size portions so I can pull it out of the freezer quickly and add it to soups, casseroles, etc., or even eat it cold over salad.
I adapted it from 101 Things To Do With a Slow Cooker by Stephanie Ashcraft.

6-8 frozen boneless, skinless chicken breasts
2 t. garlic powder
4 c. water
1-2 bay leaves
1 T. dried, minced onion
1 stalk celery, cut in half
seasoned salt
pepper

Add everything to the crockpot sprinkling seasoned salt and pepper over the top. Cook on low 8-10 hours.  Remove chicken from water. Shred or chop chicken, let cool and freeze in individual baggies. Makes 5-7 cups. Strain the water and freeze for use as chicken stock.

Angel Hair Pasta with Chicken

This is from "Easy Everyday Cooking".

2 T. olive oil
2 skinless, boneless chicken breast halves, cut into 1-inch cubes.
1 carrot, sliced diagonally into 1/4 inch pieces
Broccoli florets, steamed until just tender
2 cloves garlic, minced
12 oz. angel hair pasta
2/3 c. chicken broth
1 t. dried basil
1/4 c. shredded Parmesan Cheese

Heat 1 T. oil in a medium skillet over medium heat; add chicken. Cook, stirring.,until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels. Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer. Cook pasta according to directions. While pasta is cooking, add chicken broth, basil, and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes. Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixtrue. Serve immediately.

Sweet and Sour Chicken

Thanks to my friend Karen and cousin Adrienne for supplying me with this recipe. I don't have exact measurements for the amount of chicken. I usually double the sauce recipe and add cut up bell peppers and pineapple and add that as well.

Corn starch
Egg, beaten
Chicken, cut into chunks

Dip chicken in egg and then dredge in corn starch. Brown in a frying pan with a little oil. Transfer to a 9X13 pan. Cover with sauce. Bake at 325 for 45 minutes, stirring every 15 minutes.
 Sauce
Whisk together:
3/4 c. sugar
1/2 c. vinegar
4 T. ketchup
1 T. soy sauce
1/2 t. garlic powder

Matt's Poppyseed Chicken

6 halved chicken breasts, boiled until done and shredded
2 cans cream of chicken
1/2 c. butter, melted
12 oz sour cream
1/2 box townhouse crackers, crushed
1/2 c. butter, melted
poppy seeds

Preheat oven to 350. Mix chicken with cream of chicken ,1/2 c butter, and sour cream into casserole dish. Mix crackers with 1/2 c. butter and spread on top. Sprinkle with poppy seeds. Back 30-40 minutes or until edges brown.

Yucatan Chicken

This was a recipe my cute friends, the Nelson sisters used to make in college. I just came across this recipe, and it brought back a whole lot of memories! I'm gonna have to make it soon!

2 Chicken breasts, boneless, skinless, and cut in cubes
2 T. lemon juice
1 t. Mexican seasoning-- make sure it's gluten free
1 can (16 oz) Mexican Stewed tomatoes
1 T. sugar
1 1/2 t. corn starch
1/4 t. garlic powder

Any combination of corn chips, flour tortillas (not if you're making it gluten free), sour cream, olives, lettuce, cheese, tomatoes, or whatever else you like on taco salads

In a microwave safe bowl*, mix chicken, lemon juice, and Mexican seasoning. Cover with lid or vented plastic wrap. Cook for 8-10 minutes or until chicken is cooked, stirring several times. In a blender, place stewed tomatoes, sugar, cornstarch, and garlic. Blend until tomatoes are finely chopped. Pour over chicken mixture. Cook, uncovered, on high for 4-5 minutes or unitl hot. Serve over tortilla chips with lettuce, cheese, and sour cream.

*I remember making this before, and instead of cooking the chicken in the microwave, I sauteed it on the stovetop with lemon juice, seasoning, and olive oil until it was browned. I prefer it this way, but either way is fine.

Maryland Fried Chicken and Gravy

Another Cook's Illustrated recipe. I love this because you don't need a deep-fat fryer to make this chicken, but it tastes like you cooked it in a deep-fat fryer anyway.

4 lbs. bone-in, skin-on chicken

1 T dry mustard
1 T garlic
1 t table salt
2 c. (10 oz) unbleached, all-purpose flour
1 t. baking powder
3 c. peanut oil or vegetable shortening
Opt. Old Bay seasoning (It is a mixture of celery salt, bay, mustard, pepper, cinnamon, ginger, etc.)
Gravy:
1/4 c. pan drippings from frying chicken
1/4 c. (1 1/4 oz) unbleached all-purpose four
2 c. low-sodium chicken broth
1 c. heavy cream
1 t. black pepper
table salt
Pat the chicken dry, mix mustard, garlic, and salt and sprinkle over chicken. (This was pretty strong for me, I think next time, I'll use half as much. It all depends on how much you like garlic.) Combine flour and baking powder in a shallow dish, and dredge each piece of chicken in it. Refrigerate 30 minutes-2 hours.

Heat oven to 200 degrees. Heat oil or shortening to 375 degrees (use a candy thermometer to check. Arrange half the chicken in the pot skin-side down and cook until well browned, about 5 minutes per side. Lower the oil temperature to 300 degrees, and continue cooking chicken until meat thermometer reads 175 degrees for dark meat and 165 for white.

Remove chicken to a wire rack over a baking sheet. Season with Old Bay seasoning and transfer to the oven. Turn the oil back up to 375 and cook the rest of the chicken.

For the gravy:

Pour off all but 1/4c. oil out of the pot. Stir in flour and cook until golden, about 2 minutes. Slowly whisk in broth, cream, and pepper. Simmer until thickened, about 5 minutes. Season with salt and serve with chicken and mashed potatoes. Mmmmmmm

Creamy Pesto Chicken

This recipe is my Aunt Melanie's, and it is a family favorite! I usually half it for my family and cook it in a dutch oven pan, and we have plenty of leftovers for lunch the next day. Mmmmm!

(This has a 3 hour cook time, turn oven off after second hour, but leave in for the third hour.)

10 FROZEN boneless/skinless chicken breasts

1 large (I think she means a family size) can cream of chicken soup
1 cup sour cream (not the light or fat free)
1/2 cup shredded parmesan cheese
1 package alfredo sauce mix
2 tablespoons pesto
1/2 cup flour

Cooked egg noodles

Mix all together and then layer around the frozen breasts in a deep roaster/casserole pan.

(Something bigger than a 9x13 pan so it won't boil over.)

Mel says, "Yes, it's really thick and lumpy bit it thins way out with all the chicken juices!"

Cover with foil. Cook 2 hours at 375. TURN OVEN OFF, let it sit in oven for the next hour.

Mel says, "This is perfect for Sunday dinner if you can program your oven to cook 2 hours and then automatically turn off. Let it sit the final hour of church block and it's done right when you get home." I have found that the chicken often has a pinkish hue. Don't worry about this, if the chicken falls apart easily, it is done.

Serve with pasta and veggies.

FYI: sauce thickens as it cools

Chicken Casablanca

1 large onion sliced
1 t. fresh ginger, grated
2 cloves garlic, minced
3 large carrots, diced
2 large potatoes, peeled and diced
1 medium zucchini, sliced 1" thick
15 oz can garbanzo beans, drained
3 lbs boneless chicken breasts
14 1/2 oz can chopped tomatoes
2 T. chopped parsley
1 T. chopped cilantro

Spices:
1/2 t. cumin
1/2 t. tumeric
1/2 t. salt
1/2 t. pepper
1/4 t. cinnamon
1/4 t. cayenne pepper

Combine the first 8 ingredients in crockpot. Combine spices in a small bowl and sprinkle over ingredients in crock pot. Add chopped tomatoes. Cover, cook on low 8-10 hours or High 4-6 hours. Stir in parsley and cilantro before serving. Serve over cooked rice or couscous.

Chicken and Rice Casserole with a Latino Twist

My husband likes his casseroles. Barf.

2 c. cooked rice-- doesn't get mushy if it's been cooled. Great way to use leftover rice.
2 c. shredded Monterey jack cheese
1 1/2 c. cooked, chopped chicken
1 can evaporated milk
1/2 c. finely chopped red onion
2 large eggs, lightly beaten
1/4 c. finely chopped cilantro
2 T. butter
1 T. diced jalapenos (opt.)

Preheat 350

Lightly grease casserole dish. Combine rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter, and jalapenos in casserole dish. Stir well. Bake 45-50 minutes until knife inserted in the center comes out clean.

Chicken and Broccoli Casserole--Grandma Sorensen's

Matt's favorite casserole. I do not like it.

Cooked broccoli
Cooked chicken
2 cans cream of chicken
3/4 c. Mayo
1 T. Lemon juice
1/2 t. oregano
Shredded Sharp cheddar cheese
Buttered bread crumbs

Preheat 350
Mix cream of chicken, mayo, lemon juice and oregano together to make a sauce.
Layer chicken in a casserole dish, cover with broccoli, sprinkle with shredded cheese, pour sauce over the top. Sprinkle crumbs on top. Bake 30-40 minutes.

Chicken and Noodle Casserole

Matt loves his casseroles.

1 can cream of chicken soup
1/2 c. milk
1/4 t. ground black pepper
1/4 c. grated parmesan cheese
1 c. frozen mixed vegetables, thawed
2 c. cooked, cubed or shredded chicken
1 c. egg noodles, cooked and drained
1/2 c. shredded Cheddar cheese

Preheat oven to 400.
Stir soup, milk, pepper, Parmesan cheese, vegetables, chicken, and noodles in 9X13 or 1 1/2 qt casserole dish. Bake for 25 min. Stir. Top with Cheddar cheese.

Chicken Parmesan

Here is a recipe I've adapted from Tyler Florence of the food network. It's one of Matt's favorites.
A couple bottles of your favorite spaghetti sauce (I put my sauce on a previous blog)
4 skinless, boneless, chicken breasts
1/2 cup flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 teaspoon dried basil
1 (8-ounce) ball fresh mozzarella, water drained, or a few thick slices of regular mozzerella Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente

Preheat the oven to 450 degrees F. Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper and dried basil. Heat 3 tablespoons of olive oil over medium-high flame in a large frying pan. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once. Transfer the chicken to an oven-proof dish (if your frying pan isn't oven proof). Ladle the tomato sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

Fatma's Chicken and Rice

This is a dish that my neighbor taught me to make. The original ingredients are a little tricky to find unless you shop at an Indian Food Store. This is my American adaptation.
1 28oz can crushed tomatoes
1 8oz can tomato sauce
1/2 onion, minced, sauteed
4 chicken boullion cubes
1/2 t. ground cumin
1/2 t. ground cardamom
1/4 t. ground cloves
1/2 t. cinnamon
1/2 t. black pepper
4 chicken breasts or any cut of chicken you like. (dark meat actually tastes best)
1 can of coconut milk

Put all the ingredients except the chicken and coconut milk in a crockpot on high for one hour. Turn crockpot on low and add the chicken. Cook until chicken is done, about four hours. Stir in coconut milk. Cook an additional half hour. Serve over rice.

Rice:
Sautee 1/2 a minced onion and two cups of rice in a frying pan until the onions are clear and the rice is a little brown. Add four cups of chick broth, 1/4 t. ground cumin, 1/4 t. ground cardamom, and 1/4 t. cinnamon or 1 t. garam masala. Stir well. Cover, bring to a boil and simmer for twenty minutes.

Kitchen Sink Stew

By the Associated Press

8 skinless chicken drumsticks
coarse salt and pepper
2 T. vegetable oil
1 large yellow onion diced
1 large carrot, diced
1 large celery stalk diced
3 garlic cloves, peeled
1 large russet potato, diced
1 lb collart greens, stems removed, leaves torn
46 oz vegetable juice
2 t. Worcestershire sauce
2 t. white vinegar

Season the chicken generously with salt and pepper. In a 6-qt. dutch oven or heavy pot, heat the oil over medium high. Add the chicken and brown on all sides, 10-12 minutes. Transfer chicken to a plate. Add the onion, carrot, celery, and garlic to the pot. Saute until the onion softens, about 3 minutes. Add the potato, collard greens, then cook until the greens begin to wilt, another 3 minutes. Return the chicken to the pot. Add the vegetable juice and Worcestershire sauce. Bring to a boil, reduce heat to medium and simmer, partially covered until the chicken begins to separate from the bone and the vegetables are tender, about 45 minutes. Season with salt and pepper and stir in the vinegar just before serving.
Serves 6. 245 calories per serving; 22 grams protein; 4 grams fiber; 9 grams fat