nverland: (Christmas Wreath)
[personal profile] nverland
Curried Chicken with Fresh and Dried Cranberries
Serves: 8
Preparation time: 1 hour

Ingredients
3 teaspoons canola oil, divided
2 pounds boneless, skinless chicken breasts, trimmed of fat and cut crosswise into ½-inch-thick slices
3 tablespoons mild or medium-hot curry powder, divided
2 teaspoons butter
1 small onion, chopped
1 tablespoon yellow mustard seeds
Generous ¼ teaspoon ground cardamom or cloves
1 15-ounce can diced tomatoes with mild green chiles
1 ½ cups reduced-sodium chicken broth
1 1/3 cups sweetened dried cranberries
1 cup cranberries, fresh or frozen, thawed, coarsely chopped
1 tablespoon minced fresh ginger
¼ teaspoon salt, or to taste
Chopped fresh cilantro leaves for garnish

Preparation
1. Heat 1-½ teaspoons oil in a non-reactive Dutch oven over medium-high heat until hot but not smoking.
2. Add half the chicken pieces and sprinkle with a generous ½ teaspoon curry powder.
3. Cook, stirring occasionally, until the chicken is beginning to brown, about 5 minutes.
4. Transfer to a large plate.
5. Add the remaining 1-½ teaspoons oil to the pot and heat until hot.
6. Add the remaining chicken; sprinkle with another generous ½ teaspoon curry powder and cook, stirring occasionally, until beginning to brown, about 5 minutes. Transfer to the plate.
7. Add butter, onion and mustard seeds to the pot; cook, stirring, until the seeds pop and the onion begins to brown, 2 to 4 minutes.
8. Return the chicken and any accumulated juices to the pot, sprinkle with the remaining curry powder and cardamom (or cloves); stir to coat the chicken with the spices. Cook, stirring, for 1 minute.
9. Stir in tomatoes, broth, dried and fresh cranberries, ginger and salt.
10. Bring to a boil, reduce heat to a simmer and cook, uncovered and stirring occasionally, until the mixture reduces slightly and the chicken is cooked through, 10 to 12 minutes more. Serve garnished with cilantro.
nverland: (Christmas Wreath)
[personal profile] nverland
 photo Browned Sage Butter Chicken Piccata with Mushroom Pasta.jpg

Browned Sage Butter Chicken Piccata with Mushroom Pasta.
Prep time: 15 MINUTES cook time: 30 MINUTES total time: 45 MINUTES yields: SERVES 4

Ingredients
4 small and thin chicken breasts OR 2 chicken breasts, butterflied and then cut in half
Salt + pepper, to taste
Flour, for dredging (about 1/3 cup)
6 tablespoons butter, divided
5 tablespoons olive oil
1/3 cup fresh lemon juice
½ cup wine
¼ cup fresh sage
Pinch of fresh nutmeg
Pasta
3 tablespoons olive oil
3 cup mixed mushrooms
1 clove garlic, minced or grated
¼ teaspoon cayenne pepper, or more to taste
Salt and pepper, to taste
1 pound Pappardelle or other egg pasta
1 cup freshly grated parmesan cheese
½ cup fresh grated manchego cheese,
¼ cup heavy cream
2 tablespoons fresh parsley, chopped

Instructions
Season chicken with salt and pepper. Place the flour in a shallow bowl and dredge the chicken through the flour, shaking off any excess. Place on a plate. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When the butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When the butter and oil start to sizzle, add the other 2 pieces of chicken and repeat as directed above. Remove pan from heat and place the chicken on a plate. Into the pan add the remaining butter and sage, allow the butter brown and bubble. Once the butter has browned, remove the sage to a paper towel lined plate. Set aside. To the skillet with the butter, add the lemon juice, and wine. Return to stove and bring to low boil, scraping up brown bits from the pan for extra flavor. Stir in the nutmeg. Taste and season with salt + pepper. Return all the chicken to the pan and simmer for 5 minutes or until warmed through. Keep warm on the stove. Meanwhile, make the pasta. Bring a large pot of salted water to a boil and boil the pasta until al dente. While the water comes to a boil, heat another large skillet over high heat, add the olive oil. Once hot, sprinkle in the mushrooms in a single layer. Don’t stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Add the garlic, cook for about 1 minute. Add two tablespoons butter and the cayenne. When the pasta is done cooking, add it to the pan with the mushrooms and toss well. Add the parmesan cheese, manchego and cream, toss until a thick sauce is created. Remove from the heat and stir in the parsley. To serve, divide the pasta among plates and top with chicken + crisp sage. Drizzle the pan sauce from the chicken over the meal. Serve with parmesan.
nverland: (cooking 3)
[personal profile] nverland
Bob Keeshan’s Raspberry Chicken

4 skinned, boned, whole chicken breasts
1 cup dry white wine
2 cups dairy sour cream
2 tablespoons raspberry jam
2 tablespoons raspberry syrup
1 tablespoon raspberry vinegar
Fresh red raspberries
Watercress

Slice chicken diagonally into long 1-inch strips. Heat wine to boiling in large frypan. Add chicken. Cook over medium heat, stirring occasionally, until chicken is thoroughly cooked, 5 to 6 minutes. Using slotted spoon, remove chicken; arrange in center of serving platter. Keep warm.

Combine sour cream, jam, syrup and vinegar in medium saucepan. Cook over medium hear, stirring constantly, until thoroughly heated.

To serve, spoon half of sauce over chicken. Pass remaining sauce. Garnish with fresh raspberries and watercress.

(Bob Keeshan was Captain Kangaroo, and the original Bozo the Clown)
nverland: (Cooking 1)
[personal profile] nverland
Crispy Corn Tortillas with Chicken and Cheddar

2 jalapeños
2 cups finely shredded roast chicken
4 ounces sharp cheddar cheese, shredded (1 cup)
½ teaspoon cumin seeds
Salt
Freshly ground pepper
12 corn tortillas
Vegetable oil, for frying
4 radishes, very thinly sliced
¼ cup chopped cilantro
2 tablespoons finely chopped red onion
1 teaspoon fresh lime juice

Skewer the jalapeños on a metal skewer or fork and roast over a flame until blackened, 3 minutes. Wrap in foil and let cool slightly. Rub off the skins and remove the seeds, then finely chop. Transfer the jalapeños to a bowl and add the chicken, cheese and cumin. Season with salt and pepper; toss well.
Wrap half of the tortillas in a towel and microwave at high power for 1 minute, until pliable. Arrange the tortillas on a surface and pack half of the chicken filling into cylinders across the bottoms. Tightly roll the tortillas around the filling, securing with toothpicks. Repeat to form the remaining flautas.
In a large skillet, heat ¼ inch of oil. Line a baking sheet with paper towels. Fry half of the flautas over moderate heat, turning, until golden and crisp all over and heated through, about 4 minutes. Drain on paper towels. Fry the remaining flautas.
In a bowl, toss the radishes with the cilantro, onion and lime juice; season with salt and pepper. Remove the toothpicks and serve the flautas with the radish salad.
SERVE WITH Sour cream.
nverland: (Cooking 2)
[personal profile] nverland
Sweet & Sour Chicken with Brown Rice

Ingredients:

2 cups instant brown rice
¼ cup seasoned rice vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons cornstarch
2 tablespoons apricot preserves
2 tablespoons canola oil, divided
1 pound chicken tenders, cut into bite-size pieces
4 cloves garlic, minced
2 teaspoons finely grated or minced ginger
1 cup reduced-sodium chicken broth
6 cups bite-size pieces of vegetables, such as snow peas, broccoli and bell peppers
1 5-ounce can sliced water chestnuts, drained

Preparation:

Prepare rice according to the package directions.
Meanwhile, whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook, undisturbed, for 2 minutes. Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots, about 2 minutes more. Transfer to a plate.
Add the remaining 1 tablespoon oil, garlic and ginger to the pan and cook, stirring, until fragrant, 20 to 30 seconds. Add broth and bring to a boil, stirring constantly. Add vegetables, reduce heat to a simmer, cover and cook until the vegetables are tender-crisp, 4 to 6 minutes. Stir in water chestnuts and the chicken. Whisk the reserved sauce and add to the pan. Simmer, stirring constantly, until the sauce is thickened and the chicken is heated through, about 1 minute. Serve with the rice.

Tips:
Ingredient note: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”
nverland: (Cooking-box-nverland)
[personal profile] nverland
 photo Strawberry- Caesar grilled chicken and vegetable salad.jpg

Strawberry- Caesar grilled chicken and vegetable salad

Ingredients:
MARINADE AND DRESSING:
1 ½ cups Newman’s Own® Caesar Dressing (or any bottled Caesar dressing)
1 ½ cups chopped fresh strawberries
2 tablespoons strawberry jam

SALAD:
2 boneless, skinless chicken breasts
3 cups dry rotini pasta, cooked according to package instructions
1 medium zucchini, trimmed and sliced horizontally
2 yellow bell peppers, trimmed and cut into large pieces
1 corn on the cob, husked and silk strings removed
3 green onions, chopped
1/3 cup shaved or shredded fresh Parmesan
1 cup chopped fresh strawberries
4 cups chopped romaine lettuce

Directions:
1. Prepare the marinade/dressing and marinate the chicken: Combine the Caesar dressing and strawberries in a blender or food processor. Process until smooth. Place ¾ cup of the strawberry Caesar marinade into a large zip bag with the chicken. Refrigerate for at least 4 hours (or overnight is fine too). Add the jam to the remaining mixture and process again. This will be the strawberry Caesar dressing that you’ll use for the salad. Pour it into another container, then cover and refrigerate until the salad is ready to assemble.

2. Grill the chicken and veggies: Preheat your grill to medium-high heat. Grill chicken on both sides until cooked through. Grill zucchini, bell peppers and corn on the cob on all sides until tender and slightly charred. Remove from the grill to let cool. Chop the chicken, zucchini and bell peppers into chunks. Cut the corn off the cob.

3. Assemble the salad: Place the cooked pasta in a large bowl. Add enough of the strawberry Caesar dressing to coat the pasta (don’t drown it!) Mix in the chicken, grilled veggies, and green onions. Toss and add more dressing, as desired. Cover with plastic wrap and refrigerate until ready to serve (it’s okay to make this several hours ahead- even overnight).

4. for serving: Stir the Parmesan and strawberries into the pasta salad. Sprinkle the bottom and sides of a large serving bowl with the lettuce. Scrape the pasta salad on top of the lettuce lined bowl, and serve.
nverland: (Cooking-box-nverland)
[personal profile] nverland
Sour Cream and Bacon Crockpot Chicken
Prep time: 15 mins Cook time: 8 hours Total time: 8 hours 15 mins
Serves: 8

Ingredients
8 bacon slices
8 boneless, skinless chicken breasts
2 (10 oz) cans cream of mushroom soup
1 cup sour cream
½ cup flour (all purpose or gluten free blend)
Salt and pepper to taste

Instructions
Place the bacon in a large skillet and cook over medium-low heat until some of the fat is rendered. Be sure that the bacon is still pliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to ¼ cup. Or don’t cook the bacon and proceed with the recipe.
Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.
In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.
Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended.
Pour sauce over chicken.
If you have a newer crockpot, check the chicken at 5 hours. The internal temp should be 160 -170 degrees F.

Notes
Serve over rice, couscous, or wide egg noodles. **Gluten Free** Check labels. You can buy gluten free Cream of mushroom soup although many brands are not.
nverland: (Cooking 1)
[personal profile] nverland
Crockpot Chicken with Peaches

1 fryer chicken cut up or about 3 pounds of legs and thighs
A dash of salt
A dash of pepper
1 large can of sliced peaches*
1/2 cup chicken broth (from bullion is fine)
2 Tbsp margarine (melted)
1 Tbsp dried onion
2 tsp curry powder
2 cloves of garlic (minced), or a good dash of garlic powder
A good dash of ground ginger
3 Tbsp cornstarch
3 Tbsp cold water
1/4 cup raisins (optional)

Season the chicken with the salt and pepper and place it in your crockpot

Get out a small bowl and pour the chicken broth and melted margarine in it. Add the curry powder, garlic and ginger. Open the can of peaches and pour out 1/2 cup of the juice and add it to the bowl. Wisk
everything together with a fork, then pour it over the chicken.

Cook the chicken on high for about 3 hours or until the chicken is done. On low it will probably take about 6 hours. Remove the chicken and cover it to keep it warm.

Mix up the corn starch and cold water in a cup until you get a smooth slurry. Stir it into the liquid in your
crockpot and add the raisins. Cover it and cook on high for about 10 minutes until it starts to thicken. Add the peaches and leave them in there until they are heated through. Pour the peach mixture over the chicken and serve with rice.

* You can also use fresh peaches. Peel and remove the pit, then slice the peaches. Add a little more water and a little sugar to your crockpot if you are using fresh peaches.
nverland: (Cooking 1)
[personal profile] nverland
 photo PomegranateSesameChickenwithGingerRicePilaf.jpg

Pomegranate Sesame Chicken with Ginger Rice Pilaf.
PREP TIME: 15 MINUTES COOK TIME: 25 MINUTES TOTAL TIME: 40 MINUTES
Serving Size: 4

INGREDIENTS

2 pounds boneless chicken, cut into bite size pieces
4 tablespoon flour (use a gluten free blend if needed)
2 tablespoons sesame oil
1 tablespoon toasted sesame oil
1/2 cup pomegranate juice
1/4 cup reduced sodium soy sauce
1 tablespoon rice vinegar
2 tablespoon brown sugar
2 cloves garlic minced or grated
1 teaspoon chili paste (sambal oelek)
8 ounces button mushrooms, sliced
1 cup fresh or frozen broccoli
1/4 cup sesame seeds
Pomegranate arils, for serving

Ginger Rice Pilaf
3 tablespoons coconut oil
1/2 cup orzo pasta (use gluten free if needed)
1 cup white or brown basmati or jasmine rice
1 inch piece fresh ginger, grated
2 1/2 cups chicken broth (or water)

INSTRUCTIONS

To make the rice, heat a 10-12 inch sided skillet over medium heat. Add the coconut and orzo pasta. Allow the pasta to get slightly golden and toasted, about 2 minutes. Add the rice and toast the rice another 2 minutes. Add the ginger and cook 30 seconds longer or until the garlic is fragrant. Slowly pour in the chicken broth and bring the mixture to a boil. Once boiling, cover and reduce the heat to a simmer. Simmer for 20-25 minutes.
Meanwhile, make the chicken. Add the diced chicken to a bowl and toss with the flour to coat.
Heat a large wok or skillet over high heat. Add 1 tablespoon sesame oil and sear the chicken in batches until browned on all sides, about 3-4 minutes per batch. Remove the chicken to a plate and carefully wipe the hot skillet or wok clean.
In a glass measuring cup or bowl, whisk together the toasted sesame oil, pomegranate juice, soy sauce, rice vinegar, brown sugar, garlic and chili paste.
Heat the wok on high heat and add the remaining 1 tablespoon sesame oil. Add the broccoli and mushrooms, cook for 3-5 minutes or until just lightly charred. Reduce the heat to low and slowly pour in the pomegranate/soy mixture. Slide the chicken back in and bring the sauce to a bubble. Simmer for 5-10 minutes or until the sauce thickens and coats the chicken. Remove from the heat and toss with 3 tablespoons sesame seeds.
Divide the rice among plates or bowls. Top with chicken + veggies and then sprinkle with sesame seeds and pomegranate arils.
nverland: (cooking 3)
[personal profile] nverland
Roast Chicken with Saffron, Hazelnuts, and Honey

Ingredients
1 large chicken, divided into quarters: breast and wing, leg and thigh
4 tablespoon cold water
2 onions, coarsely chopped
2 teaspoon coarse sea salt
4 tablespoon olive oil
1 teaspoon freshly ground black pepper
1 teaspoon ground ginger
3/4 scant cup unskinned hazelnuts
1 teaspoon ground cinnamon
3 1/2 tablespoon honey
1 generous pinch of saffron threads
2 tablespoon rose water
Juice of 1 lemon`
2 green onions, coarsely chopped
Yield: 4 Servings

Directions
1-In a large bowl, mix the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt, and pepper. Leave to marinate for at least an hour, or overnight in the fridge.
2-Preheat the oven to 375°F / 190°C. Spread the hazelnuts out on a baking sheet and toast for 10 minutes, until lightly browned. Chop coarsely and set aside.
3-Transfer the chicken and marinade to a baking sheet large enough to accommodate everything comfortably. Arrange the chicken pieces skin side up and put the pan in the oven for about 35 minutes.
4-While the chicken is roasting, mix the honey, rose water, and nuts together to make a rough paste. Remove the chicken from the oven, spoon a generous amount of nut paste onto each piece, and spread it to cover. Return to the oven for 5 to 10 minutes, until the chicken is cooked through and the nuts are golden brown.
5-Transfer the chicken to a serving dish and garnish with the chopped green onions.
nverland: (cooking 3)
[personal profile] nverland
Wok-Seared Chicken Tenders with Asparagus & Pistachios

Ingredients:

1 tablespoon toasted sesame oil
1 1/2 pounds fresh asparagus, tough ends trimmed, cut into 1-inch pieces
1 pound chicken tenders, (see Ingredient Note), cut into bite-size pieces
4 scallions, trimmed and cut into 1-inch pieces
2 tablespoons minced fresh ginger
1 tablespoon oyster-flavored sauce
1 teaspoon chile-garlic sauce, (see Ingredient Note)
1/4 cup shelled salted pistachios, coarsely chopped

Preparation:
1Heat oil in a wok or large skillet over high heat. Add asparagus; cook, stirring, for 2 minutes. Add chicken; cook, stirring, for 4 minutes. Stir in scallions, ginger, oyster sauce and chile-garlic sauce; cook, stirring, until the chicken is juicy and just cooked through, 1 to 2 minutes more. Stir in pistachios and serve immediately.

Tips:
Ingredient Notes: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”

Chile-garlic sauce is a blend of ground red chiles, garlic and vinegar and is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian-food section of large supermarkets. It will keep in the refrigerator for up to 1 year.
nverland: (Cooking-box-nverland)
[personal profile] nverland
Smothered Skillet Chicken

2 chicken breasts, sliced in half long ways so that you have 4 pieces
1 egg
1/2 cup flour
1/2 cup corn starch
1 1/2 teaspoons garlic salt
1/4 teaspoon pepper
1/2 cup chopped sweet peppers
1/2 cup chopped red onion
1/2 cup chopped mushrooms
2 cloves garlic, minced
1 tomato, chopped
1/2 teaspoon dried oregano
Pinch of cayenne pepper
1/4 teaspoon chili powder
1/2 teaspoon smoked paprika
1/8 teaspoon cumin
About 1 cup Monterey jack cheese
Fresh chives

Place the chicken in a gallon Ziploc bag. Beat the egg and put it in the bag with the chicken and shake it up. Put the flour, starch, garlic salt, and pepper in another plastic bag. Remove the chicken from the egg bag and place it in the flour bag and shake it up until coated. Heat a cast iron skillet on about medium heat with a small amount of olive oil. Cook the chicken until browned on both sides and no longer pink on the inside (about 20 minutes). Remove the chicken from the skillet. Add about a tablespoon of butter and once it’s melted, add the peppers, mushrooms, onion, garlic, and spices. Cook on high heat until tender and beginning to brown. Add the tomato and mix to combine. Remove the sautéed and return the chicken to the skillet. Top each piece with some of the sautéed vegetables and then top with cheese. Broil the entire skillet until the cheese is melted. Top with chives if desired.
nverland: (cooking 3)
[personal profile] nverland
Cheddar Bacon Chicken Tenders
Servings 4
Prep Time: 10 Min Total Time: 30 Min

1 egg
1/2 cup plain panko crispy bread crumbs
1/2 cup finely shredded cheddar cheese (2 oz)
1 package or jar (3 oz) cooked real bacon bits or pieces
1 package (14 oz) uncooked chicken tenders (not breaded)

1 Heat oven to 400°F. Spray large cookie sheet with cooking spray.

2 In shallow bowl, beat egg. In large resealable food-storage plastic bag, place bread crumbs, cheese and bacon. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.

3 Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown.
nverland: (cooking 3)
[personal profile] nverland
Crock Pot Praline Chicken
Prep time: 15 mins Cook time: 6 hours Total time: 6 hours 15 mins
Serves: 6

Ingredients
6 small or 3 large chicken breasts cut into chunks
Creole seasoning
2 tbsp oil
½ cup Maple syrup (Pancake Syrup)
2 tbsp brown sugar
1 cup chopped pecans

Instructions
Toss Chicken breast chunks with creole seasoning.
In a large skillet, heat oil over medium heat. Brown Chicken on all sides. It doesn’t need to be cooked through.
After browned add chicken to crockpot.
In a bowl mix Maple Syrup, sugar, and pecans. Pour over chicken and cook in crockpot on low for 6 hours or high for 3 hours.
Serve over rice, baby spinach, whatever you choose.
nverland: (cooking 3)
[personal profile] nverland
Cha-Cha Chicken Salad

Ingredients

1 (8-oz.) package cream cheese, softened
1 cup mayonnaise
2 teaspoons curry powder
1 teaspoon salt
6 cups chopped cooked chicken

1 (8-oz.) can crushed pineapple
2/3 cup orange-flavored sweetened dried cranberries
1 cup chopped roasted, salted almonds
Garnishes: fresh herbs, blackberries, raspberries, sliced peaches

Preparation

1. Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.

2. If desired, spoon mixture into a plastic wrap-lined 8-inch round cake pan; cover and chill at least 8 hours or up to 24 hours. Invert chicken salad onto a cake stand, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad. Garnish, if desired.
nverland: (cooking 3)
[personal profile] nverland
Bruschetta Chicken
4 Servings Prep: 10 min. Bake: 30 min.

Ingredients
1/2 cup all-purpose flour
1/2 cup egg substitute
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon butter, melted
2 large tomatoes, seeded and chopped
3 tablespoons minced fresh basil
2 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13-in. X 9-in. Baking dish. Combine the cheese, bread crumbs and butter; sprinkle over chicken. Loosely cover baking dish with foil. Bake at 375° for 20 minutes.
Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170°.
Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through. Yield: 4 servings.
[identity profile] alexcat.livejournal.com
I have not made this but I love chicken casseroles.

~~~

Chicken and Dumpling Casserole

The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.

2 chicken breasts, cooked and shredded (You can use a store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules (Wylers)
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste

Directions: Preheat oven to 350 degrees.

Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.

Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.

Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.

Bake casserole for 30-40 minutes, or until the top is golden brown
nverland: (cooking 3)
[personal profile] nverland
Quick Honey Ginger Pineapple and Summer Veggie Chicken Stir Fry with Caramelized Cashews.

INGREDIENTS

Honey-Ginger Stir Fry Sauce
1 cup soy sauce
1/2 cup hoisin sauce
1/2 cup pineapple juice
1/4 cup rice wine vinegar
2 tablespoons creamy peanut butter, melted (optional)
2 tablespoons hot chili sesame oil
2-4 tablespoons honey (depending on your taste)
2 tablespoons toasted sesame seeds
2 tablespoons ginger, grated
1-2 cloves garlic, minced or grated (depending on your taste)
1/2-3/4 cup raw cashews
For the Stir Fry
2 tablespoons sesame oil
1 pound boneless skinless chicken, cut into 1 inch cubes
4 baby bok choy, halved
2 red peppers, sliced
2 carrots, shredded
2 zucchini, chopped
1 cup fresh pineapple, diced
Toasted sesame rice, for serving
4 green onions, chopped

INSTRUCTIONS

In a bowl or large glass measuring cup combine the ingredients for the sauce. Whisk together the soy sauce, hoisin sauce, pineapple juice, rice wine vinegar, warmed creamy peanut butter (if using), hot chili sesame oil, honey, sesame seeds, ginger and garlic.
Heat a large skillet or wok over high heat. Add 1 tablespoon sesame oil and once hot add the cashews along with 1/4 cup of the sauce. Cook 1-2 minutes or until the cashews are lightly toasted and caramelized. Remove the cashews to a plate.
Return the skillet to the heat and add 1 tablespoon sesame oil. Once hot add the chicken. Stir fry the chicken for 5-8 minutes or until cooked through. Add a little of the stir fry sauce (maybe 1/2 a cup) and bring it to a boil, cook until the sauce thickens and coats the chicken. Slide the chicken out of the skillet and onto a plate.
Return the skillet to the heat and add another tablespoon of sesame oil. Once hot add the bok choy and sear on one side for 2-3 minutes. Drizzle with a little sauce and remove from the skillet and set with the chicken. Add the peppers and broccoli. Stir fry the veggies for 5 minutes then add the carrots, zucchini and pineapple. Add a little of the sauce (again maybe 1/2 cup) and cook until the sauce thickens and coats the veggies and the pineapple is beginning to caramelize, about 3 minutes.
Place some rice in a bowl or plate and top with the veggies. Add the chicken and drizzle with some of the sauce to taste. Sprinkle with cashews and green onions.
[identity profile] alexcat.livejournal.com
Polynesian Chicken

2 ½ pounds frying chicken pieces
½ c. seasoned all-purpose flour*
¼ c. butter or margarine
1 can (8 ¼ oz.) pineapple chunks in syrup
2 T. brown sugar
1 T. vinegar
1 ¼ c. water
½ t. salt
1 ½ c. Minute Rice
1 scallion, sliced
Coat chicken with seasoned flour. Brown chicken well in hot butter in large skillet. Drain pineapple, reserving ¼ c. syrup. Combine reserved syrup, brown sugar and vinegar in small bowl; pour over chicken. Turn chicken, skin side down. Reduce heat; cover an simmer until for tender, about 20 minutes. Move to side of skillet.
Add the pineapple, water and salt. Bring to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Garnish with scallion.
*Flour may be seasoned with ¼ t. each pepper and ground nutmeg, or ½ t. paprika and ¼ t. ground ginger.
nverland: (Cooking-box-nverland)
[personal profile] nverland
Thai Marinated Grilled Chicken Salad with Coconut Lime Vinaigrette

Serves 4

Marinated Grilled Chicken:

4 boneless skinless organic chicken breast halves (about 1 pound total weight)
1 can (about 14 ounces) coconut milk
3/4 cup soy sauce
1/2 cup chopped garlic
1/2 cup chopped scallion, white parts only
1/4 cup chopped fresh ginger
1 organic lime, 1 thinly sliced

Coconut-Lime Vinaigrette:

1 cup peanut oil or vegetable oil
1/2 cup coarsely chopped garlic
1/4 cup coarsely chopped ginger
1 stalk fresh lemongrass, cut into 3-inch pieces
1 tablespoon Thai green curry paste
1 cup plum wine
1/2 cup sake
1 can (about 14 ounces) coconut milk
2 tablespoons fresh organic lime juice
Salt
Freshly ground black pepper

SALAD:

1/2 pound mixed organic baby salad greens
1 cup finely shredded organic carrot
1/2 cup very thinly sliced white onion
1/2 cup very thinly sliced scallion, green parts only
2 red radishes, very thinly sliced
1/2 cup toasted cashews
1/2 cup loosely packed fresh cilantro leaves
1 organic lime, cut into 8 wedges

Start marinating the chicken 8 to 24 hours ahead. In a shallow, nonreactive dish, stir together the coconut milk, soy sauce, garlic, scallion, ginger, and sliced lime. Add the chicken breasts and turn in the marinade to coat evenly. Cover with plastic wrap and refrigerate, turning the chicken occasionally.

Before preparing the salads, make the vinaigrette. In a medium-sized saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the garlic, ginger, and lemongrass and saute, stirring continuously, until fragrant, about 2 minutes. Reduce the heat to medium, add the curry paste, and saute until fragrant and slightly darkened in color, about 1 minute, taking care not to let it burn.

Add the plum wine and sake and stir and scrape with a wooden spoon to deglaze the pan. Raise the heat and boil, stirring occasionally, until the liquid has reduced to a glaze, 7 to 10 minutes. Stir in the coconut milk and continue boiling until the liquid has reduced by half, about 10 minutes more.

Pour the reduced liquid through a fine-meshed strainer set over a mixing bowl. With a rubber spatula, press down on the solids. Discard the solids. Let the liquid in the bowl cool. Then, transfer it to a blender. With the blender running on high speed, drizzle in the remaining oil to form a thick emulsion. Pulse in 1 to 2 tablespoons lime juice and salt and pepper to taste.

Preheat an outdoor grill, an indoor grill, or the broiler. Remove the chicken breasts from the marinade and grill or broil them until cooked through, 4 to 5 minutes per side. (Carefully cut into the center of one to check for doneness.)

To assemble the salads, put the greens, carrot, onion, scallions, and radishes in a mixing bowl. Drizzle lightly with about 1/2 cup of the vinaigrette and toss well. Mound the salad attractively on 4 large dinner plates. With a sharp knife, cut each chicken breast crosswise into thin slices and arrange on top of each salad. Garnish with cashews and cilantro leaves. Drizzle more vinaigrette over the chicken. Place 2 lime wedges on each plate for guests to squeeze over the salads to taste. Serve immediately.

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