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Archive for the ‘Chicken’ Category

ch-spin-top

This dish was inspired by one on Allrecipes.com, but changed quite a bit.  My daughters and I enjoyed this for lunch on Sunday and were able to enjoy it again for Monday night supper.  It’s very tasty and filling, and reheats well in the microwave.

5 dry lasagne noodles

¼ cup all-purpose flour
½ tsp. salt
¾ cup cold milk
1 cup hot chicken broth
8 oz. shredded mozzarella (2 cups), divided
1/4 cup grated Parmesan cheese, divided
2 tsp. fresh basil, chopped (½ tsp. dried basil)
2 tsp. fresh oregano, chopped (½ tsp. dried oregano)
¼ tsp. ground black pepper
Dash nutmeg
2 Tblsp. dried minced onions

1 cup ricotta cheese, divided in thirds
1 cup cubed, cooked chicken breast
10 oz. package frozen chopped spinach, thawed and drained*

2 Tblsp. grated Parmesan for topping

Preheat oven to 350 degrees F
Grease a 9-inch casserole dish

*Squeeze water out of the spinach after draining so that it is as dry as possible.
Chick Las-spinach

Cook lasagne noodles in boiling, salted water for 8 to 10 minutes.  Drain and rinse with cold water.  Set aside.  Pat dry with a paper towel before adding to dish.

In a saucepan, whisk together the flour, salt and cold milk until smooth.  Add hot broth and cook over medium heat, stirring constantly, until mixture starts to bubble.  Lower heat and continue cooking for two more minutes, stirring constantly.

Chick Las-sauce

Remove from heat and add 1 cup of mozzarella, 2 Tblsp. Parmesan, basil, oregano, black pepper, nutmeg and dried onions, stirring to blend until cheese is melted.

To Assemble:

Spread 1/3 of sauce mixture in the bottom of baking dish.  Layer with 1/3 of the noodles and all of the chicken.  Using 1/3 of ricotta, place in dollops on top.

Arrange 1/3 of the noodles over the chicken and layer with 1/3 of the sauce mixture, all of the spinach, the remainione cup of mozzarella and 2 Tblsp. Parmesan.  Place 1/3 of ricotta in dollops on top.
Chick Las-ricotta

Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles.  Add remaining 1/3 of ricotta in dollops over top and sprinkle with 2 Tblsp. Parmesan.

Chick Las-ready

Bake in preheated 350 degree F oven for 35 to 40 minutes until top is light brown.

Chick Las-baked

Let dish stand for 5-10 minutes before serving.

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6 servings.

Basil,oregano, rosemary, lemon thyme, peppermint (and marigolds)

Basil,oregano, rosemary, lemon thyme, peppermint (and marigolds)

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chick-brocc-top

This dish for supper incorporated mushrooms and broccoli which needed to be used, roasted chicken breast which I always have in the freezer, and some tasty Asian condiments.  I added the dried cranberries and walnuts for extra crunch and color.  A very tasty and satisfying meal.

TERIYAKI CHICKEN, VEGETABLES AND RICE

  •     1 tsp olive oil
  •     Large sweet onion, sliced
  •     1 cup mushrooms, sliced
  •     2 cups broccoli florets, steamed fork tender
  •     1 cup cooked chicken breast, shredded
  •     ½ tsp. sesame oil
  •     Dash or two of Mongolian Fire Oil (optional)
  •     1/4 cup teriyaki sauce
  •     2 Tblsp. dried cranberries
  •     2 Tblsp. chopped walnuts

 

  •     4 servings of cooked rice

In a large non-stick skillet, heat the olive oil and saute the onion slices over medium heat until translucent.

Add mushroom slices and cook until mushrooms start to soften.  Sprinkle lightly with salt and pepper.

Stir in steamed broccoli, cooked chicken breast, sesame oil, fire oil and teriyaki sauce.
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Cook until mixture is hot and serve over cooked rice with a sprinkle of cranberries and walnuts on top.

4 servings
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mandarin-top

This dish is adapted from an internet recipe from several years ago.  I no longer remember the source, but this makes a delicious light lunch with a lot of different textures and crunch going on.  I highly recommend just a light drizzle of sesame oil – the mild, smoky flavor is wonderful.

MANDARIN-PINEAPPLE-CHICKEN WRAPS

  • 4 burrito size wraps
  • 6 oz. cream cheese, divided
  • 2 cups cooked chicken breast, shredded
  • Sesame oil for drizzling
  • 2 green onions, chopped, including green part
  • ½ cup red bell pepper, diced
  • 8 oz. can of pineapple tidbits, drained*
  • 8-10 oz. can of mandarin oranges, drained*
  • ½ cup salted cashews

*Save the drained juice for other uses – too good to throw away.  I always have a jar in the freezer to save bits of drained juice and just mix it together to use in gelatin desserts.
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Place burrito wrap on a flat surface and spread burrito with ¼ of the cream cheese.

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Add ½ cup of chicken breast, drizzle lightly with sesame oil.  Add ¼ of green onions,
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bell pepper, pineapple, oranges

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and salted cashews.

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Fold top and bottom of wrap, roll from one side to make a tight roll.

mandarin-roll

Cover with plastic wrap.  Repeat with remaining three wraps.  Refrigerate for at least 30 minutes.

When ready to serve, remove plastic wrap, place burrito on plate and cut in half on diagonal.

4 servings

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Verde-top

This recipe is a combination of several that I saw on the internet.  The salsa verde gives a little different version in taste and texture and makes a delicious light lunch.

CHICKEN AND SALSA VERDE ENCHILADAS

  • 2 Tblsp. olive oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • ½ tsp. cumin
  • 2-½ Tblsp. all-purpose flour
  • 1 cup chicken broth
  • ½ cup salsa verde
  • ¼ cup light sour cream
  • ¼ cup cilantro, chopped
  • 2 cups shredded cooked chicken breast
  • 4 burrito size flour tortillas
  • 1-½ cups shredded cheese

Preheat oven to 375 degrees.
Spray or grease a large baking dish

Heat a large skillet over medium high heat and add 2 tablespoons of olive oil and the onions.
Verde-onions

Saute for 8 – 10 minutes or until the onions are lightly browned. Add the garlic and cumin and saute for an additional minute. Stir in the flour until blended and cook for one minute.

Slowly pour in the chicken broth and bring to a boil. Cook for 2 – 3 minutes or until thickened. Add the salsa verde, sour cream, and cilantro. Stir to combine. Add salt and pepper to taste.
Verde-sauce

Take ½ cup of this sauce and mix with shredded chicken.
Verde-chick

To assemble enchiladas
Verde-burrito

Pour a small film of the sauce from the skillet into the bottom of the baking dish.

Place a tortilla on a cutting board and spread ¼ of the chicken mixture down the center.  Add ¼ cup of shredded cheese.
Verde-filling

Fold the tortilla toward the center on the top and bottom …

Verde-fold

…and roll to form the enchilada.

Verde-finish

Place the enchilada in the baking dish.

Repeat for remaining three enchiladas.

Verde-pan

Pour the remaining sauce in the skillet over the enchiladas and sprinkle with ½ cup shredded cheese.

Verde-cheese

Bake uncovered at 375 degrees F for 20-25 minutes until the dish is bubbly and the cheese is melted.  Serve hot with sour cream and an additional swirl of salsa verde.

4 servings

Verde-back

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IMG_1973
One of my favorite dishes that my mother made was chicken and dumplings.  She was not into spicy flavors, though, and never used anything but salt and pepper.  A few years ago, my youngest daughter made some delicious chicken and dumplings that included Italian seasoning and I took that idea and incorporated it into my version.  I also used two chicken breast halves rather than stewing a whole chicken.  This is a great, filling, easy and economical meal.

MOM’S CHICKEN AND DUMPLINGS

  • Two chicken breast halves with ribs and skin
  • 6 cups water
  • ¼ cup all-purpose flour
  • ½ cup milk
  • ½ tsp. pepper
  • ½ tsp. salt
  • ½ tsp. Italian seasoning*

Dumplings:

  • 1 cup all-purpose flour
  • 1-½ tsp. baking powder
  • ½ tsp. salt
  • 3 Tblsp. Shortening (Crisco)
  • ½ cup milk

*Italian seasoning mix:

  • 1 Tblsp. Dried basil
  • 1 Tblsp. Dried sage
  • 1 Tblsp. Dried thyme
  • 1 Tblsp. Dried rosemary
  • 1 Tblsp. Dried oregano

To make seasoning mix:

Mix together and keep in a closed container.  This will make over ¼ cup of seasoning.  Use only ½ tsp. for this recipe.  It’s a good seasoning for many dishes, especially Italian food.

To cook chicken:

In a large pot, place two chicken breast halves with ribs and skin.  Cover with 6 cups of water and cook over medium heat for approximately 1-½ hours until chicken is tender.  Remove chicken breasts from pot and pour broth into a large container to chill for an hour or two.  Remove skin and bones from chicken and refrigerate breasts until ready to cook dumplings.

To cook broth:

About 30 minutes before you’re ready to serve, remove any fat from the top of the chicken broth and pour four cups into the large pot.  Heat to boiling.

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In a small bowl, whisk together the flour, milk, pepper, salt and Italian seasoning.  Whisk this mixture into the hot broth and allow to thicken over medium heat, stirring occasionally.

To make dumplings

In a small bowl, mix together 1 cup of flour, baking powder, ½ tsp. salt, and mix in Crisco shortening with your fingertips to distribute evenly.  Stir in the milk to make a soft dough.

Bring broth to a boil and add the dumpling mixture by tablespoon.

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Cover the pot, leaving a slight edge open so it won’t boil over and cook for 20 minutes without lifting the lid.

To serve, place some warmed pieces of the stewed chicken breast in the bottom of a bowl, add the broth and dumplings – and enjoy old-time, homey comfort on a winter day.

4 servings

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cranbch-top

This recipe was adapted from one in a Susan Branch cookbook.  I first served this for New Year’s Day in 1995 and have had it every Christmas Day since then.  My daughter and I like to take our plates by the fireplace to enjoy and afterwards always watch A Child’s Christmas in Wales.

CRANBERRY AND CREAM CHICKEN

  • Two boneless, skinless chicken breast halves, roasted
  • 2 Tblsp. butter
  • 1 garlic clove, minced
  • ½ cup cranberries
  • ¼ cup plus 2 Tblsp. brandy (or chicken broth)
  • ½ cup cream
  • ½ cup sour cream
  • Salt/pepper

Cut each roasted chicken breast half into three pieces.

Melt butter in a large skillet and add garlic, stirring for about 1-½ minutes.  Add chicken pieces and brown on each side.

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Remove chicken to a plate to keep warm.

Add cranberries to skillet along with brandy.  Let simmer for 2 minutes and then add cream, sour cream, plus salt and pepper to taste.  Heat but do not boil.

cranbch-creamsauce
Pour cream sauce over chicken breasts to serve.

I like to serve this dish with a broccoli/carrot saute and mashed potatoes.  A little sauce poured over the mashed potatoes doesn’t hurt a bit.

4-6 servings

cranbch-bot

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swch-svg2

This is a creamy, delicious casserole dish that was inspired by Creamy Swiss Cheese Chicken Bake on Mel’s Kitchen Café, adapted to make the recipe easier and in a smaller amount, but with the same cheesy flavor.

CHICKEN AND SWISS ORZO CASSEROLE

  • 1 cup dry orzo pasta
  • 1 cup shredded cooked chicken breast
  • 4 slices Swiss cheese (approx. 4×4 inches)
  • ½ cup light mayonnaise
  • ½ cup light sour cream
  • ¾ cup grated Parmesan cheese, divided
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 1 tsp. garlic powder

Preheat oven to 350 degrees F
Spray a 9×9 baking pan

Cook orzo in boiling salted water according to package instructions.  Drain but do not rinse.  Lay the orzo in a layer on the bottom of the baking pan.  Top with the cooked, shredded chicken breast and then with the slices of Swiss cheese.

In a small bowl, whisk together the mayonnaise, sour cream, ½ cup of Parmesan cheese, salt, pepper and garlic powder.  Spread this mixture over the mixture in the casserole.

Swchicken2
Top with the remaining ¼ cup of Parmesan cheese.

Bake uncovered @ 350 degrees F for 30 minutes.
Swch-baked
4 servings

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chickdip-top
I adapted this recipe from one I saw a couple of years ago on Crockpot Recipe Exchange.  It was easy to mix the ingredients and let them cook in the slow cooker for about 2-½ hours.  The result was delicious – cheesy with a lot of chicken  and a delicious flavor.  I used the coriander chutney and didn’t need any additional seasonings.  You might want to taste and add salt, pepper or some kind of hot sauce.  I used this as an entree and it made a nice lunch for three people with leftovers for supper.

CHICKEN AND CHEESE DIP

  • 8 ounce package of cream cheese. cubed
  • 3 cups (12 oz.) sharp cheddar cheese, shredded
  • 14.1 ounce can of diced tomatoes, lightly drained
  • 4 oz. mushrooms, sliced and sautéed just until tender
  • 2 Tblsp. dried minced onion
  • 2 cups cooked chicken breast, diced
  • 1 cup feta cheese crumbles
  • 1-½ Tblsp. Coriander Chutney or 4 oz. can of diced green chiles

chickdip-chut
chickdip-tom

Put all the ingredients in the order listed into a 2-1/2 quart crock pot. Place the lid on and cook on low for 2.5 – 3 hours.
chickdip-final

NOTE:  STIR EVERY 30 MINUTES TO BE SURE THE CHEESE IS MELTING.

I like to serve this with Tostido scoops.  Mixture can be kept warm in crockpot for up to 2 hours.  Reheat leftovers in the microwave or in a small pan on the stove.  This dip should be piping hot.
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IMG_0955

This is a delicious dish, not as complicated as it sounds.  It’s just a matter of preparing the vegetables, then the sauce, then the crepes.  Each component can be made ahead of time and refrigerated.  Also, note that the crepe batter should rest in the refrigerator for at least an hour before frying.  If prepared in advance, I would suggest warming the filling and sauce in the microwave and allowing the crepes to set on the counter until all are room temperature before baking.

CHICKEN AND ASPARAGUS CREPES
Filling:

  • 1 tsp butter
  • 1 cup sliced mushrooms
  • 2 cups fresh asparagus, broken into 1-½ inch pieces
  • 2 cups shredded cooked chicken breast
  • 6 Tblsp sour cream
  • 2 Tblsp sherry (not cooking sherry)
  • Sprinkle of salt, grating of black pepper

Melt butter in medium skillet and saute mushrooms until cooked through.  Set aside.  Steam asparagus until fork-tender.
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Add asparagus to mushrooms in skillet, add chicken.

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Add sour cream and sherry to vegetable/chicken mixture, sprinkle salt and grate pepper over top and mix together gently.  Filling can be made ahead of time and refrigerated.

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Sauce:

  • 3 Tblsp. all-purpose flour
  • 1/4 cup sherry (not cooking sherry)
  • 1  cup chicken broth
  • ½  cup milk
  • 3/4 cup Swiss cheese, grated
  • ¼ tsp salt
  • Grating of black pepper
  • Grating of nutmeg

Place flour in medium saucepan  Whisk in sherry, broth and milk.  Place pan over medium-high heat and cook, stirring constantly until mixture is thick and at full boil.  Reduce heat and simmer for two minutes, whisking constantly..  Add grated cheese, salt, pepper and nutmeg.  Stir over low hear until cheese is melted.  Remove pan from heat.  Cover with a piece of waxed paper so skin doesn’t form.  Sauce may be refrigerated or frozen.

Crepes:

  • 2 eggs, beaten well
  • 1 cup  milk
  • 1 cup flour
  • 1-1/2 Tblsp. melted butter
  • pinch salt

In a large measuring cup, place beaten eggs.  Add milk to beaten eggs, whisk in milk, flour, melted (cooled) butter, and salt; mix until smooth.  Cover and refrigerate for at least an hour.

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Lightly butter a 7-inch non-stick skillet and heat to moderately hot.  Using a small measuring cup pour about ¼ cup of batter into pan and quickly swirl to coat bottom.

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Brown and turn.

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Allow to brown on the other side.  Stack crepes on a plate with waxed paper between each crepe.

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Preheat oven to 350 degrees F

To assemble crepes:

Spread filling down center of each crepe, fold over from each side…

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… and place folded side on bottom of a large (approx. 10×10) inch baking dish.  Cover with sauce and heat in oven @ 350 degrees F for 15 minutes until hot.

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Makes 8 crepes – 4 to 8 servings.

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bep-top
This was a completely new experience for me, both with the black-eyed peas and the garam masala seasoning.  My youngest daughter and I really love this dish.  I adapted it slightly from a recipe on Veronica’s Cornucopia, including increasing the black-eyed peas to two cans.

I’ve seen garam masala in the spice aisle at my grocery store, but the recipe Veronica provided used items I already had on hand and I love the flavor.  Note that the recipe below for garam masala makes enough of this seasoning for several meals.

BLACK-EYED PEAS AND CHICKEN CURRY

  • 1 tsp. canola oil
  • 1 large onion, chopped
  • 3 cloves garlic, finely minced
  • 1 teaspoon freshly grated ginger root
  • 1 large tomato, chopped
  • 1/2 teaspoon turmeric
  • pinch cayenne, or to taste
  • 1/2 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon garam masala*
  • ½ cup undiluted evaporated milk
  • ¼ cup water
  • 1 cup chicken broth
  • 2 cans (14-15 oz. each) black-eyed peas, lightly drained
  • 1 cup cooked, shredded chicken breast
  • 2 tablespoons chopped fresh cilantro

Heat oil in a large skillet over medium heat. Add onion; saute 5 minutes or until translucent and slightly browned.

bep1
Stir in garlic and grated ginger root; stir constantly for 30 seconds. Add tomato; cook for 2 minutes.
bep2

Stir in turmeric, cayenne, salt, paprika, and garam masala; stir constantly for 30 seconds. Add evaporated milk, broth, black-eyed peas and chicken. Reduce heat and simmer 5 minutes, stirring occasionally.

bep3
Spoon mixture over rice, sprinkle with cilantro.

Makes 4 generous servings.

bep-bot
*Easy Garam Masala (makes about 3 Tablespoons)
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Mix spices in a small bowl. Place mix in an airtight container, and store in a cool, dry place.  Use only 1 teaspoon for this recipe.

From the archives:

January 20, 2011 - Maple Walnut Muffins

January 21, 2008 – Easy Potato Yeast rolls

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