Chicken Ratatouille

 INGREDIENTS

• 1.5 lbs boneless skinless chicken breast cut into bite-size pieces
• 2 tablespoons olive oil divided
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1.5 teaspoon Italian seasoning
• 1 small yellow onion
• 2 garlic cloves minced
• 1 medium green pepper
• 2 - 3 medium zucchinis  sliced
• 1- 32 oz. can crushed tomatoes
• 1 tablespoon chopped parsley

INSTRUCTIONS

• Start by heating up oil in large saucepan. Add chicken, season with salt and pepper and cook until no longer pink.
• Add 1 teaspoon of Italian seasoning and cook for 2 more minutes. This way you chicken will be flavorful. Remove onto a plate and set aside.
• Heat up more oil in pan, add garlic, onion and green pepper and saute until the onion is almost translucent.
• Add zucchini,and chopped tomatoes. Season with Italian seasoning, salt and pepper. Cook until tender.
• Add crushed tomatoes, chicken broth and cooked chicken, stir well and simmer for 5 to 10 minutes. Season with salt and pepper to taste and serve with rice , mashed potatoes, pasta and or cauliflower rice. 
• opt add  t of sugar to cut acid if needed.

Hawaiian Haystacks

3-4 cooked and diced chicken breasts

2 cans cream of chicken soup

Milk add  enough to make a gravy consistency

Heat in saucepan until warm  add more milk if needed.

Toppings:  Use only the toppings your family likes

Pineapple tidbits(sweetened)

grated cheddar cheese

shredded coconut

sliced mushrooms

chopped green pepper

chopped green onions

Maraschino cherries (no stems)

sliced black olives

diced  fresh tomatoes

crunchy chow mein noodles

Serve over rice, top with chicken gravy(made above) and the toppings of your choice. 

Crockpot Thai Chicken Curry

 Crockpot Thai  Chicken Curry

1-2 Cups Chicken broth

2-4 T Thai red curry paste

1 T soy sauce

1 T sugar

1 T Minced ginger

3 cloves minced garlic

1 lb chicken breast or thighs,  cut into bite size pieces

1 zucchini,  cut into 1 inch cubes

1 med onion chopped

14 oz can coconut milk

1 large bunch kale or spinach, cut into small pieces

Put all ingredients in crockpot( not kale or coconut milk)   Set crockpot on high for 4 hours.     After 4 hours, stir in coconut milk and kale.   Thicken with flour.

SERVE over rice

More spice?  Add chopped chili peppers.

Garnish   lime, cilantro  optional.

Indian Butter Chicken

 Ingredients:

Pan fry chicken and cube. 

Saute: 1/2  chopped onion in 1 cube butter with

2 cloves minced garlic until tender.

Sauce:

2 cans  14.5 oz crushed tomatoes

1 can  12. oz  mild Rotel tomatoes

6 oz tomato paste

1/2 c brown sugar

1 T Garam Masala

1 t curry

1 t tumeric

1/2 t  cumin (optional)

1/2 t ginger

2 t lemon juice

1/2 c chopped cilantro(optional)

1/2 t black pepper

Salt to taste

Blend onions, garlic and butter with  the sauce in a blender until smooth. 

Return to pan  and add cubed chicken and let simmer about 20 min on low.    Add 1 cup or more of heavy cream before serving.  Serve over rice.  When starting your rice you can add 1/2 t fennel.  When rice is cooked, fluff rice and add add slivered carrots,  and peas.  Serves 6-8  Serve with Naan, Pakora  and or Vegetable Korma.

Creamy Chicken Noodle Soup (Reams Classic)

 Kindra made this for us and it is amazing. She served it with Chew Bread. Creamy deliciousness.

Ingredients

• 12 cups chicken broth
• 1 package (24 ounce) Reames® Homestyle Egg Noodles
• 1/2 teaspoon thyme, dried
• 2 cups onion, chopped
• 2 cups carrots, shredded
• 1/2 cup flour
• 2 cups heavy cream or half and half
• 2 bay leaves
• 2 teaspoons parsley, dried
• 1 teaspoon black pepper
• 2 cups celery, chopped
• 8 tablespoons butter
• 1 pound chicken, precooked, boneless and skinless
   Substituted for celery and carrots, Kindra used 1 bag frozen green beans and 1 bag of frozen carrots and peas.
  Directions:Bring chicken to a boil with Bay leaves.  Or pan fry. Add  frozen noodles and cook for 20 minutes.  Stir often.
  Add parsley, thyme, black pepper, onions, celery, carrots.( or substitute  frozen vege bags.)Simmer 10 minutes until done.
  Melt butter in skillet, Add flour and cook 1-2 minutes.  
  Add cream to soup and bring to a simmer then add flour/butter mixture.
  Discard Bay leaf and add  cooked chicken.
  Heat through and serve.

Chicken Fried Chicken

4  chicken breasts. fillet and pound

1-2 beaten egg

Seasoning (put in a gallon zip bag)

36 saltines crushed

2 T flour

2 T potato flakes

1 T Seasoned Salt

1 t pepper

1 t parsley

1 t garlic powder

Coat  chicken in flour (shake in zip bag)

Dip flour coated chicken in beaten egg 

Drop in  seasoning filled zip bag.  shake until coated

Fry in non stick pan with bottom covered in oil.

Can bake in oven to finish cooking. Chicken should cook until internal temperature of 170.

If you don't want to fry  chicken put in to a 9X13 and bake for 45 minutes at 350.  Then melt 1 stick of butter and pour over chicken and bake for 5 more minutes.( I have not tried this method but it was an option) 

Great served with mashed potatoes and white country gravy.

Chicken Salad Wrap

 Chopped grilled or pan fried chicken

grapes/ raisins or cranberries

chopped pecans

diced apple

diced celery (for crunch if you don't have an apple)

Light Ranch Salad dressing

Mix ingredients and add enough dressing to make it stick together.  Put in a warmed up tortilla or wrap. Can be used on bread of any kind, or served on a bed of lettuce.

Kerry would use a mayo type dressing ..your choice.

Curry Coconut Chicken Easy

 

Coconut Curry Chicken Easy

2 chicken breasts panfried with oil then cubed

1 t. salt

pepper

2 T. curry powder

1/2  onion, chopped

2 cloves minced garlic

14 oz. can of coconut milk

24 oz. tomato sauce( can  blend canned tomatoes)

1 T. sugar

Vegetables- cubed potato with skin, broccoli chopped, zucchini, sliced  and cut in 1/2, sweet peas ( all vegetables are optional.  Use what you have on hand)

Simmer all ingredients for 30 minutes.  Serve on rice or cauliflower rice.

 

Thai Chicken Satay Noodle Salad With Creamy Coconut Peanut Dressing

 Marinade and Creamy Coconut Peanut Dressing

1 c full fat coconut milk

zest from 1 lime

1/2 c crunchy peanut butter

1 T garlic

1 t ground ginger

1 T soy sauce

1/4 c  canola oil

2-3 T sweet chili sauce

1-2 T rice vinegar

Wisk everything together.  Use 1/3 of sauce to marinate chicken.  

Add 1-2 T rice vinegar to the 2/3 left over dressing to thin out for the salad dressing. Do not mix dressing with the marinade dressing that had raw chicken in it.

Chicken -Marinate 20-30 minutes

2 boneless, skinless chicken breasts or  6 thighs, cut into chunks

1/3 of marinade (save 2/3  remainder of marinade to use for dressing)

4 soaked wooden skewers

Preheat oven to 425°. Put  marinated chicken on water soaked skewers. Line baking sheet with foil, parchment  or silpat. Bake 20-25 minutes

Noodle Salad

7 oz multigrain spaghetti  boiled according to directions, douse with cold water, drain

1/ 4 red  cabbage, shredded or bag of raw coleslaw

1 medium cucumber, cubed

1 red bell pepper, cubed

1 c shredded carrots

1/2 c chopped cilantro

chopped peanuts

(opt) red pepper flakes

(opt) hot sauce

Assemble:

Pasta

Chicken

Salad toppings

Dressing 2/3 of marinade plus the 2-3 T rice vinegar

Chopped peanuts

Whitney made this for us at her house in Denver on our visit in August 2020.  So wonderful.  The tastes are amazing.

Lemon Rosemary Grilled Chicken

Marinate

1 lb chicken breast cut into pieces
1 T Dijon Mustard
1 T olive oil
1 fresh lemon, zest and juice
1 t salt
cracked pepper
1-2 t garlic paste
1 t chopped fresh rosemary (can use dried)

Mix and cover, and refrigerate overnight or min 30 minutes.  Skewer and grill.

Chicken Tikka Masala

Chicken Tikka Masala

Chicken:
2 lbs or 6 breasts of chicken
Cut into bite-size pieces and saute.

Sauce:
Sauté in 2T butter until tender:
2 cloves garlic
1⁄2 inch fresh ginger grated or 1 teaspoon ground ginger
1 large onion

Blend:
sautéed ingredients 
1 T fresh lime or lemon juice
1⁄4 - 1⁄2 c chopped cilantro or to taste
2 t turmeric
1 T cumin
1/2 cup brown sugar
1 T Garam Masala
1- 6 oz can tomato paste
1 small can of tomatoes with chilis,  mild

Simmer in pan for 10 minutes.

Add 1 cup of cream (or half n' half).  and cooked chicken to sauce and simmer 15 to 20 min.

Add salt, pepper and sugar to taste.

Thicken as needed.

**Add 1⁄2 teaspoon of red pepper if you like hotter food.

Serve over basmati rice. If you like add fennel, peas and shaved carrots to the rice.

Sprinkle with fresh cilantro


Variation:  Butter chicken:  add 1/4 cup butter

Dad's Oven "Dutch Oven" Chicken

Dad's Dutch Oven Chicken (But made in the oven)!!

It turned out perfect!

3 to 4 chicken breasts (for 6 people)

1 T seasonall or ½ T salt and ½ T pepper

1 C flour

¼ C oil

4 Carrots – cut in 3 inch lengths and then halved

6 potatoes – cut in 4 or 6 pieces

1 onion – sliced in ¼ inch slices (like onion rings)

1 can cream of chicken soup mixed with 1/2 C milk

Combine flour, seasonall or salt and pepper in gallon zip bag

Cut breasts in half or thirds

Shake breast in flour until well coated

Heat fry pan with oil and put coated chicken in pan and brown well on both sides.  The chicken does not need to be cooked through

In 9X13 pan put one layer of onions, potatoes, and carrots

Place browned chicken on top of first layer

Put remaining onions, potatoes and carrots on top of chicken

Sprinkle flour left over from chicken on top – makes nice thick gravy

Mix soup and milk and pour on top of everything.  I will often use two cans of soup because I like lots of the gravy.

Cover with aluminum foil and cook for 3 hours at 300 or 2 hours at 350.

Orange Chicken

YUM!  Need I say more?

 

Time: 1 hour
Serving Size: 8
Note: Heathy version is posted below

Fried Chicken Bites:
4 lbs chicken, cubed
1 1/2 c corn starch
1/2 t salt
1/2 t pepper
2-3 c bread crumbs
4 eggs, well beaten
oil (for frying)

Orange Sauce:
3 c water
1/2 c orage juice
2/3 c rice vinegar
5 T soy sauce
2 T orange zest
2 c brown sugar
1 t minced ginger
1 t garlic
4 T green onion (optional)
1/2 t red pepper flakes (optional)
6 T corn starch
4 T water

Combine corn starch, salt and pepper in one bowl.  Place beaten eggs in a second bowl.  Pour bread crumbs in a third bowl.  Dip chicken in egg mixture, dredge in cornstarch, then again in the eggs, and finally in the bread crumbs, set aside.  Heat pan with vegetable oil on medium to 360 degrees.  Fry chicken in batches until completely cooked.  (2-3 minutes)

In a large saucepan combine 3 c water, orange juice, rice vinegar, and soy sauce.  Blend well over medium heat for a few minutes.  Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes.  Bring to a boil.

Combine 3 T water and cornstarch and mix thoroughly.  Slowly stir cornstarch mixture into sauce until it thickens.  Pour sauce over breaded chicken and garnish with green onions.

* Healthy option:  Prepare chicken by dicing it into bite sized pieces, salting and peppering it, and cooking in a skillet with 2 T oil.  Make sauce and add to chicken.  Less sauce may be needed.

Honey Lime Chicken Enchiladas

It is time for me to post something other than a dessert. :) It's not that I ONLY make desserts, I just get the best pictures with the desserts I do make, so I post them more often. I have another girl scout cookie recipe coming at you, so we needed something to break up the sweets. 

This recipe is perfect. We make this for an "everyday" meal or a meal to entertain company. They are easy, unique and tasty.

melskitchencafe.com

 Honey Lime Chicken Enchiladas

Ingredients:
6 T honey
4-5 T lime juice
1 T chili powder
1/2 tsp garlic powder

1 lb cooked chicken, shredded
10-12 soft taco sized flour tortillas
2 cups colby or monterey jack cheese, shredded
2 - 10 oz. can green enchilada sauce

Mix first 4 ingredients together in ziploc bag and toss with shredded chicken. Let it marinate for at least a half hour.

With cooking spray, spray a 9×13 pan (or 2 8x8's and save one half of this recipe in the freezer for another meal*). Pour enchilada sauce into the the dish, enough to make a thin layer on the bottom (Approximately 1/2 can for a 9x12 and a 1/3 of a can per 8x8).

Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top - see pic below.)


 *Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top. OR put in your refrigerator the night before and bake at regular time and temperature.

After putting these under the broiler the last few minutes they turn golden... yum.

Ultimate Chicken Fingers

I know this recipe is on the back of the Bisquick box but just in case you didn't know how wonderful they are...

Ultimate Chicken Fingers

3 boneless skinless chicken breasts (about 1 lb), cut crosswise into 1/2-inch strips

2/3 cup Original Bisquick

1/2 cup grated Parmesan cheese

1/2 tsp salt or garlic salt

1/2 tsp paprika

1 egg, slightly beaten

3 Tbsp butter or margarine, melted

 HEAT oven to 450 degrees. Line cookie sheet with foil; spray with cooking spray. in 1-gallon resealable plastic bag, mix Bisquick, cheese, salt and paprika.

DIP half of the chicken strips into egg; place in bag. seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.

BAKE 12-14 min, turning halfway through bake time, until no longer pink in center.

My notes: I don't bag it, I bowl it... I like to pack the breading on the chicken. I don't drizzle butter, I just spray cooking spray on the chicken... works the same and it stays on the chicken... the butter just drizzles off the chicken.

Parmesan Chicken

I made this the other day and I thought it was easy and super yummy. I made some alterations though! They want you to put salad on top, but I wanted it more un-healthy and just better, so after I cooked it I put it in a pan, covered it in spaghetti sauce and sprinkled it with mozarella until it melted! Than of course put it over some pasta. I recommend it unless you want your chicken to be more crisp, the sauce will sog it up.

Ingredients
4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt (used regular)
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil (used canola)

---- The rest is a receipe for the salad that can go on top, I did not do this but the judging from the reviews they really liked it.

1/4 cup freshly squeezed lemon juice (2 lemons)1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Salad greens for 6, washed and spun dry

Directions
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.*
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through.** Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

* I double dipped the chicken in all of it so that the crust would be thicker and crispier
**I didn't pound my chicken thin enough, so once it was cooked to how I wanted it I put it in the oven so it wouldn't turn black

Chicken and Broccoli

Chicken and Broccoli
Printable Version

4 Chicken breasts halves (boneless skinless)
3 10 oz pkgs of frozen broccoli or 5-6 fresh bundles
1 can cream of chicken soup
1/2 c milk
1/4 c mayo
1/4 c miracle whip
1 c grated cheddar cheese
2 tsp lemon juice
1/2 c grated Parmesan cheese

Simmer chicken breasts in water until done. Break meat into golf ball size pieces when cool.

Place broccoli in bottom of 9x13 pan. Lay chicken over meat.

Combine soup, milk, mayo and miracle whip. Heat and stir until smooth. Remove from heat and add cheese and lemon juice. Pour mixture over chicken and broccoli and top with Parmesan cheese. Cover and bake at 350 for 1 hour. Remove foil for the last 30 minutes of baking.

Serve on top of a bed of rice.

Julie's Comments/Suggestions:

I don't like boiled chicken so I skipped the "simmering chicken" step. I cut raw chicken into golf ball sized pieces then put the raw pieces of chicken on top of fresh broccoli. (I only did 3 broccoli florets and it wasn't nearly enough - I would recommend cramming as much fresh broccoli in there as possible b/c it cooks down quite a bit)

I also didn't want to take the time to warm the soup, milk, miracle whip mixture in a pot so I put it in a bowl and mixed it with a wire whisk until it was smooth. I poured it over the broccoli and raw chicken. Top with parmesean.

I baked as directed except I didn't pull foil off until last 10 min or so b/c I figured the fresh broccoli would give off less water than the frozen variety.

Even though I did a bunch of "step skipping" my chicken was really tender and it was a very delicious meal that my family has requested again! :)

Recipe by Sharon Lyons

Aunt Renee's Chicken Stir Fry

This is a family staple. I made it the other day and decided to snap a picture so it could forever be apart of our family meals :) (via the blog)

The way I made it this time reminded me of the "chicken and broccoli" dish you'd typically get from a Chinese restaurant. You could serve it with fried rice or egg rolls or crab rangoon and have fortune cookies and make it an oriental meal. (Not that I have ever done this, but sounds delish, huh?)

I have made a few changes from the original recipe out of the ward cookbook.

Aunt Renee's Chicken Stir Fry
Printable Version

1 lb boneless skinless chicken breast, cut into bite size pieces
3T EVOO
2T minced onions
1 clove of garlic
2c chicken broth
2T brown sugar
2T soy sauce
2T fruit juice (any kind)
2T cornstarch
16oz frozen broccoli* (approx 4cups)
peanuts to garnish*
2c rice

Heat oil in skillet. Add chicken, garlic and minced onions. Cook until chicken is done. Add frozen broccoli and 1 cup of chicken broth. Put lid on and simmer until broccoli is desired tenderness.

In a separate bowl (I use a 2 cup liquid measuring cup) mix brown sugar, soy sauce, fruit juice and cornstarch. Stir with with fork until cornstarch is no longer lumpy.

When broccoli is ready, pour in the soy sauce mixture. (Stir soy sauce mixture right before you pour it in your skillet b/c the cornstarch will settle to the bottom and you need it to thicken your sauce) Stir soy sauce mixture into your skillet. As this heats throughout, the sauce will thicken. If it gets too thick add some of the remaining chicken broth until desired consistency.

Serve over rice. Sprinkle with peanuts.

*Note: The original recipe called for blanched sliced carrots and sliced green peppers. My kids do much better with the broccoli. You can use fresh veggies if you'd rather. You can also use the California mix of frozen veggies (cauliflower, carrots and broccoli). My kids would just pick out the broccoli and carrots. I would've used carrots the day I made this but I was out. So really you can use your family's favorite stir fry veggies. This meal is super versatile and any veggies you have in fridge and freezer would probably work fine. (I wouldn't personally use corn or peas... just a personal opinion)

Also you could use cashew instead of peanuts if you wanted to do like a cashew chicken dish.

Again, very versatile!

Recipe adapted from Aunt Renee T.

Green Chicken Chili

I have made this chicken chili for our ward chili cook off several years in a row. It's never won an official award, but has had many compliments. You can make it as spicy as you like, depending on heat of green salsa you buy. If you wanted to add more heat per bowl you could sprinkle pepper jack cheese on top. I think it is quiet good. It's different than your average pot of chili. Enjoy.



Green Chicken Chili
Printable Version

1 quart chicken broth
1-1/4 pounds skinless, boneless chicken breast halves
4 large handfuls tortilla chips, plus more for serving
2 tablespoons vegetable oil
1/2 bunch scallions, thinly sliced (about 1 cup)
2 teaspoons dried oregano
2 teaspoons ground cumin
One 15-ounce can small red beans, drained
1 cup jarred green salsa


In a deep skillet, bring the chicken broth and chicken breasts to a simmer over medium heat. Reduce the heat slightly and poach the chicken, turning occasionally, until just cooked through, about 10 minutes. Using a slotted spoon, transfer the chicken to a plate and let cool. (If you like shredded chicken, follow this step as listed. I like small chunks of chicken personally. I either use leftover chicken from something else cut into cubes or cut raw chicken into bite size pieces and cook up in a bit of EVOO.)

Crumble the 4 handfuls of tortilla chips into a food processor and add 3 cups of the hot broth; let sit to soften. Reserve the remaining 1 cup broth.

In a large saucepan, heat the oil over medium heat and add the scallions, oregano and cumin; cook until the scallions are softened, about 2 minutes. Pour the remaining cup of broth into the scallion mixture, then stir in the beans and salsa and bring to a simmer.

Puree the chips and broth in the food processor until smooth, then whisk the chip mixture into the bean mixture. Shred the chicken, add to the chili and cook over medium-low heat, stirring, until heated through. Serve with extra tortilla chips.

Recipe by Rachael Ray

Lemon Cream Pasta

I used some leftover Lemon Garlic Chicken. It made this meal a snap. It's creamy and delicious. Yum...

Lemon Cream Pasta
Printable Version

3 cups shredded or cubed Lemon Garlic Chicken
1 teaspoon garlic powder
1/2 teaspoon black pepper
7 1/2 c or 4 (14.5 ounce) cans chicken broth
1/2 cup fresh lemon juice
1 (16 ounce) package tube pasta (I used penne)
2 cups heavy cream
2 teaspoons grated lemon zest
1/2 cup parmesan cheese, shredded

DIRECTIONS
In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes. (I know this step sounds weird but it works. Just follow as instructed)

Stir chicken into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

Recipe by MyKitchenCafe