Emily Wilkes
4 chicken breasts
1/2 cup flour
1 Tbsp. curry powder
1/2 to 1 pound bacon, diced and cooked
1/2 cup honey
4 Tbsp. mustard
1/2 tsp. salt
Combine flour and curry powder, roll chicken in flour and brown the chicken breast, place in pan. Mix honey, mustard and salt. Cover chicken and bake for 30 minutes. Turn chicken over and spoon sauce over the top of chicken again, then sprinkle the top of the chicken with bacon. Cover again and bake for another 30 minutes, uncover for the last 5 minutes
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Monday, June 9, 2008
Oriental Chicken Pasta Salad
Emily Wilkes
Dressing:
1/4 cup soy sauce
2 Tbsp. red wine vinegar
2 Tbsp. brown sugar
1 tsp. grated ginger root
2 Tbsp. sesame seed oil
1/4 cup toasted sesame seeds
2 drops tabasco sauce
1/4 cup vegetable oil
2 cloves garlic
*Mix together and set aside
1 lb. angel hair pasta, cooked al dente
10 ounce petite peas, thawed
1/4 pound snow peas
red onion, to taste
3 red or yellow peppers, diced
2-4 chicken breasts, cooked in soy sauce
*Combine all ingredients and cover with dressing. Chill for at least two hours before serving
Dressing:
1/4 cup soy sauce
2 Tbsp. red wine vinegar
2 Tbsp. brown sugar
1 tsp. grated ginger root
2 Tbsp. sesame seed oil
1/4 cup toasted sesame seeds
2 drops tabasco sauce
1/4 cup vegetable oil
2 cloves garlic
*Mix together and set aside
1 lb. angel hair pasta, cooked al dente
10 ounce petite peas, thawed
1/4 pound snow peas
red onion, to taste
3 red or yellow peppers, diced
2-4 chicken breasts, cooked in soy sauce
*Combine all ingredients and cover with dressing. Chill for at least two hours before serving
Tuesday, April 29, 2008
Orange Chicken
Tauna Wilkes Meyer
Here's a recipe I just tried and we all liked. It's similar to the Costco orange chicken, just not as spicy. If you like it spicy you could add something for a little more kick, but this recipe is pretty mild, which is perfect for my kids.
4 chicken breasts
1 beaten eggs
1 T. water
1/3c. cornstarch
2 T. butter
1/2 c. brown sugar
1/4 c. soy sauce
1/2 c. orange juice
1/4 c. vinegar
1 T. cornstarch mixed in 2 T. water
Cut chicken into bite sized pieces. Dip chicken pieces in egg wash made of beaten egg and water, then coat with cornstarch. Heat butter in frying pan and brown chicken in butter until golden brown. Place in baking dish. Combine remaining ingredients except cornstarch mix in a sauce pan and bring to a boil. Add cornstarch mixture (1T. cornstarch 2 T. water) as needed to make a thin sauce. Pour over chicken pieces and bake covered for 20 minutes. Remove cover and bake another 15 minutes. Serve with rice.
Here's a recipe I just tried and we all liked. It's similar to the Costco orange chicken, just not as spicy. If you like it spicy you could add something for a little more kick, but this recipe is pretty mild, which is perfect for my kids.
4 chicken breasts
1 beaten eggs
1 T. water
1/3c. cornstarch
2 T. butter
1/2 c. brown sugar
1/4 c. soy sauce
1/2 c. orange juice
1/4 c. vinegar
1 T. cornstarch mixed in 2 T. water
Cut chicken into bite sized pieces. Dip chicken pieces in egg wash made of beaten egg and water, then coat with cornstarch. Heat butter in frying pan and brown chicken in butter until golden brown. Place in baking dish. Combine remaining ingredients except cornstarch mix in a sauce pan and bring to a boil. Add cornstarch mixture (1T. cornstarch 2 T. water) as needed to make a thin sauce. Pour over chicken pieces and bake covered for 20 minutes. Remove cover and bake another 15 minutes. Serve with rice.
Thursday, April 17, 2008
Creamy Italian Chicken
Jayna Nelson
6-8 chicken breasts, cut in bit size pieces
1 package dry Italian dressing mix
¼ cup water
1 can cream of celery soup
1 can cream of mushroom soup
8 oz cream cheese
one 4 oz can mushrooms, drained (optional)
Mix all in slow cooker on low 3 hours. ( I have done it in the oven, too. Do it in a 9x13 pan at 350 until done. I don't remember how long. Maybe 45 minutes? I have also added broccoli or broccoli, cauliflower, carrot mix to it.) Serve over pasta.
6-8 chicken breasts, cut in bit size pieces
1 package dry Italian dressing mix
¼ cup water
1 can cream of celery soup
1 can cream of mushroom soup
8 oz cream cheese
one 4 oz can mushrooms, drained (optional)
Mix all in slow cooker on low 3 hours. ( I have done it in the oven, too. Do it in a 9x13 pan at 350 until done. I don't remember how long. Maybe 45 minutes? I have also added broccoli or broccoli, cauliflower, carrot mix to it.) Serve over pasta.
Chicken Tetrezzini
Jayna Nelson
Boil:
1 roaster chicken
2 t. salt
1 t. onion
½ t. celery
salt
water
Debone chicken. Reserve broth.
Boil 1 lb of spaghetti in salt water until done. Place in 9x13 pan.
Saute until soft:
3 T butter
1 T lemon juice
salt
½ lb. Fresh sliced mushrooms
Toss with spaghetti.
Sauce:
3-4 T butter (melt in pan)
3-4 T flour
3/4 t. paprika
1/2 to 1 t. salt
¼-1/2 t. pepper
1/8 t. nutmeg
Combine in pan. Then add 3-4 cups chicken broth. Boil and stir until flour is cooked and begins to thicken. Add 1 pint cream (or sub half and half to save calories). Pour over spaghetti mixture and sprinkle with 3/4 cup fresh grated Parmesan cheese.
Bake at 400 for 25 minutes.
Boil:
1 roaster chicken
2 t. salt
1 t. onion
½ t. celery
salt
water
Debone chicken. Reserve broth.
Boil 1 lb of spaghetti in salt water until done. Place in 9x13 pan.
Saute until soft:
3 T butter
1 T lemon juice
salt
½ lb. Fresh sliced mushrooms
Toss with spaghetti.
Sauce:
3-4 T butter (melt in pan)
3-4 T flour
3/4 t. paprika
1/2 to 1 t. salt
¼-1/2 t. pepper
1/8 t. nutmeg
Combine in pan. Then add 3-4 cups chicken broth. Boil and stir until flour is cooked and begins to thicken. Add 1 pint cream (or sub half and half to save calories). Pour over spaghetti mixture and sprinkle with 3/4 cup fresh grated Parmesan cheese.
Bake at 400 for 25 minutes.
Tuesday, April 15, 2008
Greek Chicken
Michelle Bueler
This recipe comes from a low-carb slow cooker cookbook and has become one of our favorites! It’s delicious and cooked in the crock-pot, what is better? I have even cooked it in my solar oven!
2 Tbsp. extra-virgin olive oil 1/3 c. sun-dried tomatoes, chopped
2 tsp. minced garlic 2 tsp. onion powder
1 Tbsp. oregano ½ tsp. black pepper
¼ tsp. kosher salt
2 lbs. boneless skinless chicken thighs (I usually use about 6 chicken breasts)
2 lbs. Roma tomatoes, seeded and quartered lengthwise (about 5 cups)
1 16-ounce can small, whole black olives, drained
1 cup crumbled feta cheese
Add all ingredients, except the chicken, Roma tomatoes, olives, and feta to the slow cooker; stir well to combine.
Add chicken, Roma tomatoes, and olives to the mixture and stir together. Cover and cook on low for 8 hours.
Before serving, transfer chicken pieces to individual plates using tongs. Stir in the feta cheese, then spoon the tomato-feta mixture over each serving of chicken.
This recipe comes from a low-carb slow cooker cookbook and has become one of our favorites! It’s delicious and cooked in the crock-pot, what is better? I have even cooked it in my solar oven!
2 Tbsp. extra-virgin olive oil 1/3 c. sun-dried tomatoes, chopped
2 tsp. minced garlic 2 tsp. onion powder
1 Tbsp. oregano ½ tsp. black pepper
¼ tsp. kosher salt
2 lbs. boneless skinless chicken thighs (I usually use about 6 chicken breasts)
2 lbs. Roma tomatoes, seeded and quartered lengthwise (about 5 cups)
1 16-ounce can small, whole black olives, drained
1 cup crumbled feta cheese
Add all ingredients, except the chicken, Roma tomatoes, olives, and feta to the slow cooker; stir well to combine.
Add chicken, Roma tomatoes, and olives to the mixture and stir together. Cover and cook on low for 8 hours.
Before serving, transfer chicken pieces to individual plates using tongs. Stir in the feta cheese, then spoon the tomato-feta mixture over each serving of chicken.
Green Chili Chicken
Michelle Bueler
My husband says this is one of his all-time favorites!
¼ c olive oil
4 large boneless chicken breast halves
1-7 oz can whole green chilies, cut into ½” strips
1 cup whipping cream (I like to use more to have more sauce)
1 Tbsp. chopped fresh parsley
1 tsp. pepper
½ tsp salt
½ c grated Swiss cheese (I use Swiss cheese slices)
Preheat oven to 325 degrees. Heat oil in heavy large skillet over high heat. Add chicken and brown lightly on all sides, turning once, about 2 minutes. Transfer chicken to a 9x13 inch glass baking dish. Arrange chilies over chicken. Whisk cream, parsley, pepper and salt in bowl to blend. Pour over chicken. Sprinkle with cheese. Bake until chicken is tender, basting with sauce in dish, about 45 minutes. Serve chicken and sauce over rice.
My husband says this is one of his all-time favorites!
¼ c olive oil
4 large boneless chicken breast halves
1-7 oz can whole green chilies, cut into ½” strips
1 cup whipping cream (I like to use more to have more sauce)
1 Tbsp. chopped fresh parsley
1 tsp. pepper
½ tsp salt
½ c grated Swiss cheese (I use Swiss cheese slices)
Preheat oven to 325 degrees. Heat oil in heavy large skillet over high heat. Add chicken and brown lightly on all sides, turning once, about 2 minutes. Transfer chicken to a 9x13 inch glass baking dish. Arrange chilies over chicken. Whisk cream, parsley, pepper and salt in bowl to blend. Pour over chicken. Sprinkle with cheese. Bake until chicken is tender, basting with sauce in dish, about 45 minutes. Serve chicken and sauce over rice.
Subscribe to:
Posts (Atom)