Showing posts with label CHICKEN RECIPES. Show all posts
Showing posts with label CHICKEN RECIPES. Show all posts

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CHICKEN BROCCOLI MUSHROOM BRAID

Wednesday, August 1, 2012 by Admin


CHICKEN BROCCOLI MUSHROOM BRAID - This recipe is great for a buffet table or something like a baby shower because it can be sliced into small sections...it tastes good even after it's cooled to room temperature and the braided effect of the dough looks pretty.

2 cups cooked chicken shredded (deli rotisserie chicken works well too)
½ cup red bell pepper diced finely
1 cup cheddar cheese shredded
¼ cup onion diced
2 cups chopped mushrooms
1 cup fresh broccoli, chopped
1 glove garlic (crushed)
¼ cup mayonnaise
¼ tsp. salt
(2) 8 oz. refrigerator crescent rolls (** see note)
1 egg white beaten
Sauté veggies and garlic just until tender. Add the rest of the ingredients (except the rolls) mix well and set aside. THIS NEXT PART SOUNDS COMPLICATED BUT IT IS NOT!!
Unroll ONE TUBE of crescent roll dough and pinch triangle seams together to make one big triangle (roll dough with roller to flatten and thin it a little). PLACE DOUGH ON BAKING SHEET BEFORE YOU TOP DOUGH WITH FILLING. Spoon HALF of the filling down the center of the dough. Lightly salt and pepper filling. On both sides of the filling, cut the dough in 1” strips (but don’t come too close to the filling. Pull the strips over the filling in a criss-cross fashion, pinching together where necessary. Brush dough top with egg white. Bake in preheated oven for 25-28 minutes or until golden brown, sprinkle with Parmesan cheese.
Slice & serve. REPEAT WITH SECOND TUBE OF CRESCENT DOUGH.

*NOTE: When I make this for a larger group, I double the filling and (instead of the crescent roll dough) I use bead dough. Personally, I like the crescent roll variation better (because I like less bread), however the photo I've used here was done with bread dough.

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MINI CHICKEN POT PIES

Friday, June 15, 2012 by Admin

Picky-picky husband loves chicken pot pies, but they definitely  have not been on my "quick fix" list until now. This "recipe" is almost a cheater recipe, because you can skip the recipe below and just use your favorite leftover chicken and gravy to make these. They were so tasty that picky-picky husband went back for seconds!! With this quick and easy technique, I can see we will be having mini chicken pot pies a lot more often.


2 potatoes  cubed small
1 cup favorite veggies  (I use a frozen pea-corn-green bean mix)
1 stalk celery chopped fine
1 tablespoon onion chopped fine
1 carrot sliced thin
cooked chicken breast small cubed
1 tube of refrigerator rolls (see note about brand)
3 tablespoons butter
3 tablespoons flour
2½ cups chicken broth (see note)
1/2 teaspoon salt
pepper to taste

In a large sauce pan, saute the onion and celery in a little butter until soft. Add the chicken broth and the potatoes, veggies, salt and pepper. Boil about 5-8 minutes or until fork tender.

Remove the veggies and SAVE THE BROTH!! In a medium size sauce pan, melt 3 tablespoons of butter then add 3 tablespoons flour and stir, (cook for about a minute to cook out the raw flour taste).  Add the saved chicken broth (whisk like crazy when you add the broth). Cook until the mixture thickens, then put the cooked veggies back in. Remove from heat and set aside.

Spray a Texas size muffin pan lightly with vegetable spray (even if it is a non-stick pan). Roll out each refrigerator biscuit very thin and place one in each muffin cup.


Then use your fingers to press the thinned out biscuit up the sides and to the top of each cup.

NOTE: If you don't have a Texas size muffin pan, see note below.

NOTE: I've tried all brands of refrigerator biscuits, and the very best one (for this recipe) is a Kroger brand biscuit called    JUMBO butter biscuits  (our Fred Meyer sells them).

Place cooked chicken in the bottom of each little pot pie and then spoon the veggies and gravy over it (almost to the top).

Place the muffin pan on a cookie tray and bake in preheated 375 oven for 20 minutes or until golden brown and bubbly.

Remove from oven and let sit for 3 or 4 minutes, this will really help in removing them from the pan. Don't worry, they stay hot forever!! Use a butter knife to assist you in lifting these out of the pan.


NOTE:  If you use broth made from bullion, leave out the salt.

NOTE: On occasion, I buy Pillsbury Grands refrigerator biscuits, but they don't work well for this recipe (too bready). The Kroger brand of Jumbo Butter Biscuits roll out nice and thin and they bake into a thin crusty-buttery shell.

NOTE: I don't think this recipe will work very well in a standard cupcake pan unless you chop everything VERY small and use only half of a refrigerator biscuit (but I've never tried it).


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CRANBERRY CHICKEN

Monday, May 11, 2009 by Admin

When I first saw this recipe, I was skeptical, not only because there were only a few ingredients, but because it called for cooking with cranberry sauce. However, my husband adores cranberry sauce, so I gave it a try and we were pleasantly surprised. I thought it was a tad on the sweet side, but hubby thought it was perfect. The tapioca is a MUST in this recipe, as it makes the sauce nice and thick. I will definitely make again!

CRANBERRY CHICKEN

6 boneless skinless chicken thighs
(1) 16 ounce can whole cranberry sauce
2 tablespoons dry onion soup mix
2 tablespoons quick-cooking tapioca
½ teaspoon black pepper
3 cups hot cooked rice
In small bowl, mix cranberry sauce, soup mix, tapioca and black pepper. In 4 quart crockpot, place 6 boneless, skinless chicken thighs (or legs). Pour cranberry mixture over the chicken. Cover and cook on low heat for 5 to 6 hours. Serve over hot cooked rice.

NOTE: The next time I cook this, I plan to quarter the chicken thighs to make them easier to serve and eat. I am also thinking about adding just a little orange zest.

ANSWERS TO QUESTIONS IN COMMENT SECTION: This gravy does not have a strong cranberry taste, it's taste is mildly fruity. The tapioca thickens the chicken gravy in this recipe but you can not see any textural evidence of the tapioca. It just eliminates the necessity of thickening the gravy with flour or cornstarch, which is handy.

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CHICKEN FINGERS

Saturday, May 9, 2009 by Admin

Chicken Fingers are an excellent appetizer for parties (for all age groups). It is also a quick “go to” meal for a weeknight dinner. Simple and delicious, what more can you ask for? If you have any leftovers, this chicken (chopped up) makes a fantastic chicken & grilled cheese sandwich on day two.
6 boneless, skinless chicken breast halves
2 cup of buttermilk
1 teaspoon garlic powder
2 cups flour
2 eggs, beaten
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon onion powder

Combine the buttermilk, beaten egg and garlic powder and pour it into a large Ziploc bag. Cut the chicken breast into long half inch wide strips and put them in the same Ziploc bag. Refrigerate this until you are ready to cook (or at least 2 hours). In another large Ziploc bag, combine the flour, salt, pepper and onion powder.

When it is time to cook, follow these steps:
1. Drain chicken (saving liquid) and coat chicken in flour mixture.
2. Shake off excess flour mixture and put BACK INTO liquid again.
3. Repeat step one, then THROW AWAY BUTTERMILK LIQUID
Fry chicken fingers in ½” vegetable oil until golden. Keep warm in oven.
photo

BARBEQUE DIPPING SAUCE
1 cup ketchup
¼ cup white vinegar
½ cup brown sugar
2 tablespoons chopped onion (sautéed)
1 teaspoon Worcestershire sauce
½ teaspoon liquid smoke
¼ teaspoon black pepper
¼ teaspoon celery salt
½ teaspoon powdered mustard
Combine and simmer slowly for about 10 minutes.

We like barbeque flavored Chicken Fingers. To do that, I simply put one half cup of barbeque into a large frying pan, let it heat up. Then I put the cooked chicken fingers in the sauce and toss lightly.

NOTE: Personally, we like this recipe best with boneless, skinless chicken thighs because they are so moist. This is also excellent with chicken tenderloin pieces.

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EASY CHEESY CHICKEN WRAPPED IN SPINACH TORILLAS

Wednesday, April 15, 2009 by Admin

This is a very quick, satisfying and easy-cheesy chicken meal that the whole family will love. It is also a great “go to” recipe when you have unexpected guests for dinner. It also reheats well.

1 tablespoon olive oil
1 medium onion chopped
(1) 4½ ounce can of chopped mild green chilies
pinch of crushed red pepper flakes
½ cup sour cream
3½ cups of cooked chicken (chopped or shredded)
black pepper to taste
(8) 8” spinach flavored tortillas
4 cups Monterey Jack cheese shredded (divided)
1 can of cream of chicken soup
¼ cup of chopped onions
¼ cup chopped celery
¼ cup chopped carrots
2 heaping teaspoons of chicken bullion granules
1½ cups of half & half
¼ teaspoon black pepper

Sauté the chopped onion in the olive oil for about 5 minutes; add the chilies and red pepper flakes and sauté for 1 more minute. Add the sour cream, chicken pieces and 2 cups of the Monterey Jack cheese.

Spoon 2 big spoonfuls of chicken-cheese mixture onto the tortilla (dust lightly with black pepper) and roll up. Place, seam side down in lightly greased 9x13 baking dish.

Saute ¼ cup finely diced onion, ¼ cup finely diced celery and ¼ cup finely diced carrot until almost tender. Whisk the sauted veggies, bullion, half and half and pepper into the cream of mushroom soup until smooth and lump free. Pour over the chicken wraps and cover with remaining 2 cups of cheese. Bake at 350° for 45 minutes or until cheese is bubbly and brown. Let chicken wraps sit for a few minutes before you try to cut them.
NOTE: A whole pre-roasted deli chicken (cut into pieces) works great for this recipe.
NOTE: If I have the time, I put 4 chicken breasts into the crockpot along with a box of
chicken broth (not bullion) and some onions and celery and let it cook on low overnight. The next morning, I put the chicken into the fridge and save the chicken stock for soup or another dish (it freezes well). The super tender chicken pulls apart easily to make this enchilada dish.

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