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Monday, February 29, 2016

thanksgiving meatloaf

Ingredients

  • Servings: 1
  • 2 1/2 pounds ground turkey
  • 1 1/2 cups chicken-flavor stuffing mix
  • 2 eggs
  • 1/3 cup milk

Recipe

  • preheat oven to 350 degrees f (175 degrees c).
  • mix together turkey, stuffing, eggs, and milk in a large bowl. mixture will be lumpy. spread mixture in 9x5 inch loaf pan.
  • bake for 1 hour until temperature reads 165 degrees f in center of loaf.

easy almond chicken

Ingredients

  • Servings: 8
  • 8 skinless, boneless chicken breast halves
  • 1 pinch garlic powder
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (5 ounce) can evaporated milk
  • 8 ounces toasted almonds

Recipe

  • preheat oven to 350 degrees f (175 degrees c).
  • place chicken pieces in a lightly greased 9x13 inch baking dish. season with garlic powder to taste and bake in the preheated oven for 1/2 hour.
  • in a small bowl mix together the soup and milk. pour mixture over chicken and bake for another 1/2 hour. meanwhile, toast almonds and add to chicken during the last few minutes of baking.

kickin' collard greens

Ingredients

  • Servings: 6
  • 1 tablespoon olive oil
  • 3 slices bacon
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 cups chicken broth
  • 1 pinch red pepper flakes
  • 1 pound fresh collard greens, cut into 2-inch pieces

Recipe

    Preparation Time: 10 mins Cook Time: 1 hr

    Ready Time: 1 hr 10 mins

  • heat oil in a large pot over medium-high heat. add bacon, and cook until crisp. remove bacon from pan, crumble and return to the pan. add onion, and cook until tender, about 5 minutes. add garlic, and cook until just fragrant. add collard greens, and fry until they start to wilt.
  • pour in chicken broth, and season with salt, pepper, and red pepper flakes. reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Chicken Tortilla Soup V

Ingredients

  • Servings: 4
  • 2 skinless, boneless chicken breasts, cut into cubes
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground cumin
  • 2 (14.5 ounce) cans chicken broth
  • 1 cup frozen corn kernels
  • 1 cup chopped onion
  • 1/2 teaspoon chili powder
  • 1 tablespoon lemon juice
  • 1 cup chunky salsa
  • 8 ounces corn tortilla chips
  • 1/2 cup shredded monterey jack cheese (optional)

Recipe

  • in a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. add the garlic and cumin and mix well. then add the broth, corn, onion, chili powder, lemon juice, and salsa. reduce heat to low and simmer for about 20 to 30 minutes.
  • break up some tortilla chips into individual bowls and pour soup over chips. top with the monterey jack cheese and a little sour cream.

indian chicken curry (murgh kari)

Ingredients

  • Servings: 6
  • 2 pounds skinless, boneless chicken breast halves
  • 2 teaspoons salt
  • 1/2 cup cooking oil
  • 1 1/2 cups chopped onion
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons minced fresh ginger root
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 tablespoon water
  • 1 (15 ounce) can crushed tomatoes
  • 1 cup plain yogurt
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon salt
  • 1/2 cup water
  • 1 teaspoon garam masala
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lemon juice

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr

  • sprinkle the chicken breasts with 2 teaspoons salt.
  • heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. transfer the browned chicken breasts to a plate and set aside.
  • reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. return the chicken breast to the skillet along with any juices on the plate. pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
  • cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). sprinkle with lemon juice to serve.

Rich Turkey Gravy

Ingredients

  • Servings: 2
  • 1/4 cup all-purpose flour, or more if needed
  • 1/4 cup turkey drippings
  • 2 cups water
  • 2 chicken bouillon cubes

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins

  • in a skillet over medium heat, whisk the flour with turkey drippings until smooth, then reduce heat to low and cook, stirring frequently, until dark brown, about 10 minutes. stir in the water and bouillon cubes, and simmer until the cubes have dissolved and the gravy is thickened and smooth, about 10 minutes.

easy indian butter chicken

Ingredients

  • Servings: 6
  • 1 cup butter, divided
  • 1 onion, minced
  • 1 tablespoon minced garlic
  • 1 (15 ounce) can tomato sauce
  • 3 cups heavy cream
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garam masala
  • 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
  • 2 tablespoons vegetable oil
  • 2 tablespoons tandoori masala

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 375 degrees f (190 degrees c).
  • melt a few tablespoons of butter in a skillet over medium heat. stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
  • meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. then stir in caramelized onions.
  • while the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out a baking sheet.
  • bake chicken in preheated oven until no longer pink in the center, about 12 minutes. once done, add the chicken to the sauce and simmer for 5 minutes before serving.

Sunday, February 28, 2016

Easy Lima Beans

Ingredients

  • Servings: 6
  • cooking spray
  • 1/2 medium onion, finely chopped
  • 1 1/2 cups chicken broth
  • 1 (16 ounce) package frozen baby lima beans

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • heat a large saucepan over medium heat, and spray with cooking spray. saute onions until soft and translucent. pour in chicken broth, and bring to a boil. add lima beans, and enough water just to cover. bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, until beans are tender.

grilled chicken with peach sauce

Ingredients

  • Servings: 8
  • 8 skinless, boneless chicken breast halves
  • 1 pinch salt and ground black pepper to taste
  • 2 cups peach preserves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon dijon mustard
  • 4 ripe peaches, halved and pitted

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
  • stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
  • place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
  • arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Easy Cornish Hens

Ingredients

  • Servings: 4
  • 1/3 cup lemon juice
  • 1/4 cup margarine, melted
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon red pepper flakes
  • 2 cornish game hens
  • 1/2 teaspoon ground thyme
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 cup chicken broth
  • 1/3 cup lemon juice
  • 1/4 cup chilled margarine, cut into cubes

Recipe

    Preparation Time: 10 mins Cook Time: 4 hrs

    Ready Time: 4 hrs 10 mins

  • mix 1/3 cup lemon juice, melted margarine, 1/2 teaspoon thyme, garlic powder, cumin, and red pepper flakes in a bowl. pour and rub lemon juice mixture over cornish hens. mix 1/2 teaspoon thyme, salt, and black pepper in a bowl; sprinkle over cornish hens.
  • pour chicken broth and 1/3 cup lemon juice into a slow cooker.
  • place about 1 tablespoon chilled margarine in the cavity of each hen; place hens in the slow cooker. arrange the remaining margarine cubes in the chicken broth mixture.
  • cook hens in the slow cooker on high for 4 hours or low for 8 hours.

Catherine's Spicy Chicken Soup

Ingredients

  • Servings: 8
  • 2 quarts water
  • 8 skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons dried parsley
  • 1 tablespoon onion powder
  • 5 cubes chicken bouillon
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 (16 ounce) jar chunky salsa
  • 2 (14.5 ounce) cans peeled and diced tomatoes
  • 1 (14.5 ounce) can whole peeled tomatoes
  • 1 (10.75 ounce) can condensed tomato soup
  • 3 tablespoons chili powder
  • 1 (15 ounce) can whole kernel corn, drained
  • 2 (16 ounce) cans chili beans, undrained
  • 1 (8 ounce) container sour cream

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • in a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. remove chicken, reserve broth. shred chicken.
  • in a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. simmer 30 minutes.

Tasty Grilled Hoisin Chicken

Ingredients

  • Servings: 8
  • 1 (7.5 ounce) jar hoisin sauce
  • 4 bone-in chicken breast halves
  • 4 chicken thighs

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 4 hrs 55 mins

  • pour hoisin sauce into a resealable plastic bag, and add the chicken breasts and thighs. squeeze out excess air, and seal the bag. marinate in the refrigerator for at least 4 hours, or overnight.
  • prepare the grill for indirect heat, and lightly oil the grate.
  • remove chicken from marinade. discard marinade. grill chicken over indirect heat, skin side down, for 20 minutes. turn; grill until chicken is no longer pink in the center, and juices run clear, about 10 additional minutes.

Quick And Easy Chicken And Stuffing Casserole

Ingredients

  • Servings: 8
  • 9 ounces egg noodles
  • 2 (10.5 ounce) cans cream of chicken soup
  • 1 cup sour cream
  • 3 cups cubed cooked chicken
  • 1 (6 ounce) package stuffing mix
  • 2 cups chicken broth
  • 3/4 cup butter

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. drain.
  • preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
  • mix cream of chicken soup and sour cream together in a bowl; stir in chicken and noodles. spoon mixture into the prepared baking dish; sprinkle with stuffing mix.
  • combine chicken broth and butter in a saucepan over medium heat until butter is melted; pour over stuffing layer.
  • bake in the preheated oven until casserole is bubbling and stuffing is browned, about 30 minutes.

bread and celery stuffing

Ingredients

  • Servings: 10
  • 1 (1 pound) loaf sliced white bread
  • 3/4 cup butter or margarine
  • 1 onion, chopped
  • 4 stalks celery, chopped
  • 2 teaspoons poultry seasoning
  • salt and pepper to taste
  • 1 cup chicken broth

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs

  • let bread slices air dry for 1 to 2 hours, then cut into cubes.
  • in a dutch oven, melt butter or margarine over medium heat. cook onion and celery until soft. season with poultry seasoning, salt, and pepper. stir in bread cubes until evenly coated. moisten with chicken broth; mix well.
  • chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees f (175 degrees c) for 30 to 40 minutes.

mashed potato, rutabaga, and parsnip casserole with caramelized onions

Ingredients

  • Servings: 8
  • 7 cups low-sodium chicken broth
  • 3 pounds potatoes, peeled and cubed
  • 1 1/2 pounds rutabagas, peeled and cubed
  • 1 1/4 pounds parsnips, peeled and cut into 1 1/2 inch pieces
  • 8 cloves garlic
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 3/4 cup butter, softened
  • 3 onions, thinly sliced
  • salt to taste
  • ground black pepper to taste

Recipe

  • combine chicken broth, potatoes, rutabagas, parsnips, cloves, bay leaf, and thyme in a large pot. bring to a boil. reduce heat, and cover partially. simmer until vegetables are very tender, about 30 minutes. drain.
  • transfer vegetables to large bowl. add 1/2 cup butter or margarine . use an electric mixer, beat mixture until mashed but still chunky. season with salt and pepper. transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish.
  • melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat. add sliced onions. saute until beginning to brown, about 5 minutes. reduce heat to medium-low. saute until onions are tender and golden brown, about 15 minutes. season with salt and pepper. spread onions evenly over mashed vegetables. casserole can be prepared up to 1 day ahead. cover and refrigerate.
  • preheat oven to 375 degrees f (190 degrees c). bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.

kickin' collard greens

Ingredients

  • Servings: 6
  • 1 tablespoon olive oil
  • 3 slices bacon
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 cups chicken broth
  • 1 pinch red pepper flakes
  • 1 pound fresh collard greens, cut into 2-inch pieces

Recipe

    Preparation Time: 10 mins Cook Time: 1 hr

    Ready Time: 1 hr 10 mins

  • heat oil in a large pot over medium-high heat. add bacon, and cook until crisp. remove bacon from pan, crumble and return to the pan. add onion, and cook until tender, about 5 minutes. add garlic, and cook until just fragrant. add collard greens, and fry until they start to wilt.
  • pour in chicken broth, and season with salt, pepper, and red pepper flakes. reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Saturday, February 27, 2016

Chicken Breasts Pierre

Ingredients

  • Servings: 6
  • 6 skinless, boneless chicken breast halves
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper
  • 3 tablespoons butter
  • 1 (14.5 ounce) can stewed tomatoes, with liquid
  • 1/2 cup water
  • 2 tablespoons brown sugar
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons worcestershire sauce
  • 1 teaspoon salt
  • 2 teaspoons chili powder
  • 1 teaspoon mustard powder
  • 1/2 teaspoon celery seed
  • 1 clove garlic, minced
  • 1/8 teaspoon hot pepper sauce

Recipe

    Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins

  • in a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. coat chicken breasts with flour mixture. melt butter in a large skillet over medium heat, and brown chicken on all sides. remove from skillet, and drain on paper towels.
  • in the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. bring to a boil; reduce heat, and return chicken to skillet. cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Chicken Enchiladas Ii

Ingredients

  • Servings: 6
  • 1 tablespoon butter
  • 1/2 cup chopped green onions
  • 1/2 teaspoon garlic powder
  • 1 (4 ounce) can diced green chiles
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup sour cream
  • 1 1/2 cups cubed cooked chicken breast meat
  • 1 cup shredded cheddar cheese, divided
  • 6 (12 inch) flour tortillas
  • 1/4 cup milk

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c). lightly grease a large baking dish.
  • in a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. mix well. reserve 3/4 of this sauce and set aside. to the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheddar cheese. stir together.
  • fill each flour tortilla with the chicken mixture and roll up. place seam side down in the prepared baking dish.
  • in a small bowl combine the reserved 3/4 of the sauce with the milk. spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese. bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

indian tandoori chicken

Ingredients

  • Servings: 4
  • 2 pounds chicken, cut into pieces
  • 1 teaspoon salt
  • 1 lemon, juiced
  • 1 1/4 cups plain yogurt
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger root
  • 2 teaspoons garam masala
  • 1 teaspoon cayenne pepper
  • 1 teaspoon yellow food coloring
  • 1 teaspoon red food coloring
  • 2 teaspoons finely chopped cilantro
  • 1 lemon, cut into wedges

Recipe

    Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins

  • remove skin from chicken pieces, and cut slits into them lengthwise. place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. set aside 20 minutes.
  • in a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. mix until smooth. stir in yellow and red food coloring. spread yogurt mixture over chicken. cover, and refrigerate for 6 to 24 hours (the longer the better).
  • preheat an outdoor grill for medium high heat, and lightly oil grate.
  • cook chicken on grill until no longer pink and juices run clear. garnish with cilantro and lemon wedges.

Homestyle Turkey, The Michigander Way

Ingredients

  • Servings: 1
  • 1 (12 pound) whole turkey
  • 6 tablespoons butter, divided
  • 4 cups warm water
  • 3 tablespoons chicken bouillon
  • 2 tablespoons dried parsley
  • 2 tablespoons dried minced onion
  • 2 tablespoons seasoning salt

Recipe

    Preparation Time: 10 mins Cook Time: 5 hrs

    Ready Time: 5 hrs 10 mins

  • preheat oven to 350 degrees f (175 degrees c). rinse and wash turkey. discard the giblets, or add to pan if they are anyone's favorites.
  • place turkey in a dutch oven or roasting pan. separate the skin over the breast to make little pockets. put 3 tablespoons of the butter on both sides between the skin and breast meat. this makes for very juicy breast meat.
  • in a medium bowl, combine the water with the bouillon. sprinkle in the parsley and minced onion. pour over the top of the turkey. sprinkle seasoning salt over the turkey.
  • cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees f (80 degrees c). for the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Sweet And Sour Chicken I

Ingredients

  • Servings: 8
  • 1 (8 ounce) can pineapple chunks, drained (juice reserved)
  • 1/4 cup cornstarch
  • 1 3/4 cups water, divided
  • 3/4 cup white sugar
  • 1/2 cup distilled white vinegar
  • 2 drops orange food color
  • 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 2 1/4 cups self-rising flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 egg
  • 1 1/2 cups water
  • 1 quart vegetable oil for frying
  • 2 green bell pepper, cut into 1 inch pieces

Recipe

    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr

  • in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. heat to boiling. turn off heat. combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. continue stirring until mixture thickens.
  • combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. add 1 1/2 cups water gradually to make a thick batter. stir to blend thoroughly. add chicken pieces, and stir until chicken is well coated.
  • heat oil in skillet or wok to 360 degrees f (180 degrees c). fry chicken pieces in hot oil 10 minutes, or until golden. remove chicken, and drain on paper towels.
  • when ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. pour hot sweet and sour sauce over top.

Chicken Enchiladas I

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 1 onion, chopped
  • 1/2 pint sour cream
  • 1 cup shredded cheddar cheese
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt (optional)
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1/3 cup chopped green bell pepper
  • 1 clove garlic, minced
  • 8 (10 inch) flour tortillas
  • 1 (12 ounce) jar taco sauce
  • 3/4 cup shredded cheddar cheese

Recipe

    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. drain excess fat. cube the chicken and return it to the skillet. add the onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper. heat until cheese melts. stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
  • roll even amounts of the mixture in the tortillas. arrange in a 9x13 inch baking dish. cover with taco sauce and 3/4 cup cheddar cheese. bake uncovered in the preheated oven 20 minutes. cool 10 minutes before serving.

Chicken Suiza Cornbread Bake

Ingredients

  • Servings: 12
  • cornbread crust:
  • 1/2 cup butter
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can cream-style corn, drained
  • 1/4 teaspoon salt
  • 1/2 cup egg substitute
  • 1 (8.5 ounce) package corn bread mix
  • chicken topping:
  • 2 1/3 cups chopped cooked chicken breast
  • 2 tablespoons canned green chile peppers, chopped
  • 4 ounces sliced fresh mushrooms
  • 1 1/2 cups reduced-fat sour cream
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper, or to taste
  • 1 (8 ounce) package monterey jack cheese, shredded

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr

  • preheat oven to 375 degrees f (190 degrees c). grease a 9x13-inch baking dish.
  • melt butter in a small skillet over medium heat. add onion and garlic; cook and stir until tender, 4 to 6 minutes (see cook's note). remove from heat and set aside. in a large bowl, combine corn, cream-style corn, salt, and egg substitute. beat in muffin mix. fold in cooked onion mixture. pour into prepared baking dish.
  • in a large bowl, combine chicken, green chiles, mushrooms, sour cream, salt and pepper. spoon over corn mixture to within 1 inch from edge. sprinkle top with cheese.
  • bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.

myra's basil chicken stir fry

Ingredients

  • Servings: 6
  • 1 tablespoon soy sauce
  • 2 tablespoons water
  • 1 tablespoon white sugar
  • 2 pounds skinless, boneless chicken breast halves, cut into small pieces
  • 1 tablespoon vegetable oil
  • 5 green onions, sliced
  • 3 cloves garlic, chopped
  • 3 tablespoons vegetable oil
  • 2 (6 ounce) bags fresh baby spinach leaves
  • 1 cup thinly sliced fresh basil

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 55 mins

  • combine soy sauce, water, and sugar in a bowl.
  • marinate chicken in soy sauce mixture for 30 minutes.
  • heat 1 tablespoon oil in a large skillet or wok over medium heat.
  • cook and stir green onions in oil for 1 minute. add garlic and cook and stir for 1 minute. transfer to a small bowl.
  • pour 3 tablespoons oil into the skillet. cook and stir chicken and marinade until chicken is no longer pink in the center and juices run clear, about 5 minutes.
  • add spinach leaves to chicken. cover for 4 minutes stirring occasionally.
  • stir green onion mixture into chicken and spinach; cook to reheat onions, 1 to 2 minutes.
  • stir in basil and cook until heated, 1 to 2 minutes. serve!

Friday, February 26, 2016

poulet de provencal

Ingredients

  • Servings: 4
  • 2 teaspoons olive oil
  • 1 teaspoon butter
  • 2 1/2 tablespoons balsamic vinegar
  • 2 teaspoons dijon mustard
  • 3 large cloves garlic, chopped
  • 4 (4 ounce) skinless, boneless chicken breast halves, pounded flat
  • 1/3 cup chicken stock
  • 1 large shallot, chopped
  • 2 cups cremini mushrooms, chopped
  • 1/3 cup chicken stock
  • 1/4 teaspoon herbes de provence, crumbled
  • 1 1/2 teaspoons balsamic vinegar
  • salt and ground black pepper to taste
  • 2 slices provolone cheese, halved

Recipe

    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins

  • heat olive oil and butter in a large nonstick skillet over medium heat. mix 2 1/2 tablespoons balsamic vinegar, dijon mustard, and garlic in a bowl and stir chicken breast halves into the mixture to coat. transfer chicken with marinade into the skillet and cook, turning occasionally, until chicken is no longer pink inside, 5 to 8 minutes per side. transfer chicken to a platter and keep warm.
  • pour 1/3 cup chicken stock into skillet and stir to dissolve browned bits of food from the skillet. cook and stir shallot and mushrooms until mushrooms are tender, about 5 minutes. stir in 1/3 cup chicken stock, herbes de provence, and 1 1/2 teaspoons balsamic vinegar. cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes.
  • return chicken breasts to pan and top each with 1/2 slice of provolone cheese. cover skillet and let cheese melt; serve with mushrooms.

quick couscous with raisins and carrots

Ingredients

  • Servings: 6
  • 1/4 cup butter
  • 2 carrots, diced
  • 1 onion, chopped
  • 1/2 cup chicken broth
  • 1 1/2 cups water
  • 1 1/2 cups uncooked couscous
  • 1/4 cup raisins

Recipe

    Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 20 mins

  • heat the butter in a large saucepan over medium heat, and cook and stir the carrots and onion until the carrots begin to soften and the onion is translucent, about 5 minutes. pour in the chicken broth and water, and bring the mixture to a boil. stir in the couscous, mixing well to avoid lumps, cover, and remove from the heat. let the couscous stand covered until the water is absorbed, about 5 minutes.
  • stir in the raisins, and serve hot.

indian tomato chicken

Ingredients

  • Servings: 6
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1 slice fresh ginger root
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground cardamom
  • 1 (1 inch) piece cinnamon stick
  • 1/4 teaspoon ground cloves
  • 2 bay leaves
  • 1/4 teaspoon ground nutmeg
  • 6 skinless chicken thighs
  • 1 (14.5 ounce) can whole peeled tomatoes, crushed

Recipe

    Preparation Time: 15 mins Cook Time: 2 hrs

    Ready Time: 2 hrs 15 mins

  • place onion, garlic and ginger in a food processor and process into a paste. heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
  • stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. saute, stirring, for 1 to 2 minutes. place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
  • saute for another 4 minutes, then pour in the tomatoes with liquid and stir. reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. stir occasionally. (note: if you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)

indian tandoori chicken

Ingredients

  • Servings: 4
  • 2 pounds chicken, cut into pieces
  • 1 teaspoon salt
  • 1 lemon, juiced
  • 1 1/4 cups plain yogurt
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger root
  • 2 teaspoons garam masala
  • 1 teaspoon cayenne pepper
  • 1 teaspoon yellow food coloring
  • 1 teaspoon red food coloring
  • 2 teaspoons finely chopped cilantro
  • 1 lemon, cut into wedges

Recipe

    Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins

  • remove skin from chicken pieces, and cut slits into them lengthwise. place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. set aside 20 minutes.
  • in a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. mix until smooth. stir in yellow and red food coloring. spread yogurt mixture over chicken. cover, and refrigerate for 6 to 24 hours (the longer the better).
  • preheat an outdoor grill for medium high heat, and lightly oil grate.
  • cook chicken on grill until no longer pink and juices run clear. garnish with cilantro and lemon wedges.

Slow-cooker Chicken Tortilla Soup

Ingredients

  • Servings: 8
  • 1 pound shredded, cooked chicken
  • 1 (15 ounce) can whole peeled tomatoes, mashed
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chile peppers
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 (14.5 ounce) can chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen corn
  • 1 tablespoon chopped cilantro
  • 7 corn tortillas
  • vegetable oil

Recipe

    Preparation Time: 30 mins Cook Time: 8 hrs

    Ready Time: 8 hrs 30 mins

  • place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. stir in corn and cilantro. cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
  • preheat oven to 400 degrees f (200 degrees c).
  • lightly brush both sides of tortillas with oil. cut tortillas into strips, then spread on a baking sheet.
  • bake in preheated oven until crisp, about 10 to 15 minutes. to serve, sprinkle tortilla strips over soup.

grilled chicken thighs tandoori

Ingredients

  • Servings: 8
  • 2 (6 ounce) containers plain yogurt
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground cloves
  • 2 tablespoons freshly grated ginger
  • 3 cloves garlic, minced
  • 4 teaspoons paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground coriander
  • 16 chicken thighs
  • olive oil spray

Recipe

    Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 8 hrs 55 mins

  • in a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. mix in garlic, paprika, cumin, cinnamon, and coriander. set aside.
  • rinse chicken under cold water, and pat dry with paper towels. place chicken in a large resealable plastic bag. pour yogurt mixture over chicken, press air out of bag, and seal. turn the bag over several times to distribute marinade. place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
  • preheat an outdoor grill for direct medium heat.
  • remove chicken from bag, and discard marinade. with paper towels, wipe off excess marinade. spray chicken pieces with olive oil spray.
  • place chicken on the grill, and cook about 2 minutes. turn, and cook 2 minutes more. then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees f.

Key West Chicken

Ingredients

  • Servings: 4
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon vegetable oil
  • 1 teaspoon lime juice
  • 1 teaspoon chopped garlic
  • 4 skinless, boneless chicken breast halves

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr

  • in a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. place chicken breast halves into the mixture, and turn to coat. cover, and marinate in the refrigerator at least 30 minutes.
  • preheat an outdoor grill for high heat.
  • lightly oil the grill grate. discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

Thursday, February 25, 2016

Catherine's Spicy Chicken Soup

Ingredients

  • Servings: 8
  • 2 quarts water
  • 8 skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons dried parsley
  • 1 tablespoon onion powder
  • 5 cubes chicken bouillon
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 (16 ounce) jar chunky salsa
  • 2 (14.5 ounce) cans peeled and diced tomatoes
  • 1 (14.5 ounce) can whole peeled tomatoes
  • 1 (10.75 ounce) can condensed tomato soup
  • 3 tablespoons chili powder
  • 1 (15 ounce) can whole kernel corn, drained
  • 2 (16 ounce) cans chili beans, undrained
  • 1 (8 ounce) container sour cream

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • in a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. remove chicken, reserve broth. shred chicken.
  • in a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. simmer 30 minutes.

Japanese Chicken Wings

Ingredients

  • Servings: 6
  • 3 pounds chicken wings
  • 1 egg, lightly beaten
  • 1 cup all-purpose flour for coating
  • 1 cup butter
  • sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons water
  • 1 cup white sugar
  • 1/2 cup white vinegar
  • 1/2 teaspoon garlic powder, or to taste
  • 1 teaspoon salt

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • cut wings in half, dip in egg and coat with flour.
  • heat butter in a large, deep skillet over medium-high heat. fry wings until deep brown. place in a shallow roasting pan.
  • in a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. pour over wings.
  • bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

Chicken Tortilla Soup V

Ingredients

  • Servings: 4
  • 2 skinless, boneless chicken breasts, cut into cubes
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground cumin
  • 2 (14.5 ounce) cans chicken broth
  • 1 cup frozen corn kernels
  • 1 cup chopped onion
  • 1/2 teaspoon chili powder
  • 1 tablespoon lemon juice
  • 1 cup chunky salsa
  • 8 ounces corn tortilla chips
  • 1/2 cup shredded monterey jack cheese (optional)

Recipe

  • in a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. add the garlic and cumin and mix well. then add the broth, corn, onion, chili powder, lemon juice, and salsa. reduce heat to low and simmer for about 20 to 30 minutes.
  • break up some tortilla chips into individual bowls and pour soup over chips. top with the monterey jack cheese and a little sour cream.

easy flake chicken

Ingredients

  • Servings: 4
  • salt and pepper to taste
  • 1/2 cup olive oil
  • 1 cup milk
  • 3 skinless, boneless chicken breast halves - cut into cubes
  • 1 cup crushed corn flake cereal crumbs

Recipe

  • preheat oven to 400 degrees f (200 degrees c).
  • in a small cup combine the salt, pepper, olive oil and milk. mix well and pour the mixture into a 9x13 inch baking dish. add the cubed chicken and cover with cornflake crumbs. bake in the preheated oven for 25 minutes, until the crumbs are crisp.

kickin' collard greens

Ingredients

  • Servings: 6
  • 1 tablespoon olive oil
  • 3 slices bacon
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 cups chicken broth
  • 1 pinch red pepper flakes
  • 1 pound fresh collard greens, cut into 2-inch pieces

Recipe

    Preparation Time: 10 mins Cook Time: 1 hr

    Ready Time: 1 hr 10 mins

  • heat oil in a large pot over medium-high heat. add bacon, and cook until crisp. remove bacon from pan, crumble and return to the pan. add onion, and cook until tender, about 5 minutes. add garlic, and cook until just fragrant. add collard greens, and fry until they start to wilt.
  • pour in chicken broth, and season with salt, pepper, and red pepper flakes. reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

indian chicken curry (murgh kari)

Ingredients

  • Servings: 6
  • 2 pounds skinless, boneless chicken breast halves
  • 2 teaspoons salt
  • 1/2 cup cooking oil
  • 1 1/2 cups chopped onion
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons minced fresh ginger root
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 tablespoon water
  • 1 (15 ounce) can crushed tomatoes
  • 1 cup plain yogurt
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon salt
  • 1/2 cup water
  • 1 teaspoon garam masala
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lemon juice

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr

  • sprinkle the chicken breasts with 2 teaspoons salt.
  • heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. transfer the browned chicken breasts to a plate and set aside.
  • reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. return the chicken breast to the skillet along with any juices on the plate. pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
  • cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). sprinkle with lemon juice to serve.

curry stand chicken tikka masala sauce

Ingredients

  • Servings: 6
  • 2 tablespoons ghee (clarified butter)
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground turmeric
  • 1 (14 ounce) can tomato sauce
  • 1 cup heavy whipping cream
  • 2 teaspoons paprika
  • 1 tablespoon white sugar
  • 1 tablespoon vegetable oil
  • 4 skinless, boneless chicken breast halves, cut into bite-size pieces
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt, or to taste (optional)
  • 1 teaspoon white sugar, or to taste (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr 5 mins

    Ready Time: 1 hr 20 mins

  • heat ghee in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. stir in garlic; cook and stir just until fragrant, about 1 minute. stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.
  • stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
  • heat vegetable oil in a separate skillet over medium heat. stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. transfer chicken and any pan juices into the sauce. simmer chicken in sauce until no longer pink, about 30 minutes; adjust salt and sugar to taste.

bread and celery stuffing

Ingredients

  • Servings: 10
  • 1 (1 pound) loaf sliced white bread
  • 3/4 cup butter or margarine
  • 1 onion, chopped
  • 4 stalks celery, chopped
  • 2 teaspoons poultry seasoning
  • salt and pepper to taste
  • 1 cup chicken broth

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs

  • let bread slices air dry for 1 to 2 hours, then cut into cubes.
  • in a dutch oven, melt butter or margarine over medium heat. cook onion and celery until soft. season with poultry seasoning, salt, and pepper. stir in bread cubes until evenly coated. moisten with chicken broth; mix well.
  • chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees f (175 degrees c) for 30 to 40 minutes.

Chicken I

Ingredients

  • Servings: 4
  • 4 cups prepared cocktail
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 1 tablespoon garlic powder
  • 4 skinless, boneless chicken breast halves

Recipe

    Cook Time: 20 mins Ready Time: 20 mins

  • in a large skillet combine the mix, lemon juice, lime juice and garlic powder. mix together, then add chicken. simmer over medium heat for 15 to 20 minutes, or until mix has become a light glaze and chicken is cooked through (no longer pink inside).

Wednesday, February 24, 2016

grilled chicken with peach sauce

Ingredients

  • Servings: 8
  • 8 skinless, boneless chicken breast halves
  • 1 pinch salt and ground black pepper to taste
  • 2 cups peach preserves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon dijon mustard
  • 4 ripe peaches, halved and pitted

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
  • stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
  • place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
  • arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

merritt's butternut squash gratin

Ingredients

  • Servings: 1
  • 3 tablespoons butter
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 (2 1/2 pound) butternut squash - peeled, seeded, and cut into 3/4-inch chunks
  • 1 teaspoon brown sugar
  • 1 cup chicken broth
  • 8 ounces shredded gruyere cheese
  • 8 ounces shredded extra-sharp cheddar cheese
  • 1 cup dry bread crumbs
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1/4 cup grated parmesan cheese

Recipe

    Preparation Time: 40 mins Cook Time: 1 hr 25 mins

    Ready Time: 2 hrs 5 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
  • melt the butter in a large skillet over medium heat. stir in the onions and garlic; cook until the onions soften and turn golden brown, about 10 minutes. add the butternut squash and brown sugar. continue cooking and stirring until the butternut squash begins to brown on the edges, but is still somewhat firm in the center, about 10 minutes more. scrape the squash into the prepared baking dish, and pour in the chicken broth. wrap tightly with aluminum foil.
  • bake in the preheated oven until the liquid has been absorbed and the squash is tender, 45 to 50 minutes. toss together the gruyere cheese, cheddar cheese, bread crumbs, thyme, and rosemary in a bowl until evenly combined. remove the foil from the baking dish, and sprinkle the squash evenly with the cheese mixture. sprinkle the parmesan cheese on top. return to the oven, and bake uncovered for 15 minutes more until the topping is lightly crunchy and brown.

easy indian butter chicken

Ingredients

  • Servings: 6
  • 1 cup butter, divided
  • 1 onion, minced
  • 1 tablespoon minced garlic
  • 1 (15 ounce) can tomato sauce
  • 3 cups heavy cream
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garam masala
  • 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
  • 2 tablespoons vegetable oil
  • 2 tablespoons tandoori masala

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 375 degrees f (190 degrees c).
  • melt a few tablespoons of butter in a skillet over medium heat. stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
  • meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. then stir in caramelized onions.
  • while the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out a baking sheet.
  • bake chicken in preheated oven until no longer pink in the center, about 12 minutes. once done, add the chicken to the sauce and simmer for 5 minutes before serving.

spicy peach chicken

Ingredients

  • Servings: 6
  • 1/3 cup peach preserves
  • 1/4 cup honey
  • 1 tablespoon spicy brown mustard
  • hot pepper sauce to taste
  • 1 (2 pound) whole chicken, cut into pieces, skin removed
  • 2 tablespoons seasoning

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat the oven broiler.
  • in a small bowl, mix peach preserves, honey, spicy brown mustard, and hot pepper sauce.
  • arrange chicken pieces on a medium baking sheet. season with seasoning. brush with the peach preserves mixture, reserving some of the mixture for basting.
  • turning occasionally and basting often with reserved peach reserves mixture, broil 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear.

buffalo chicken wontons

Ingredients

  • Servings: 45
  • 2 tablespoons butter
  • 1/2 cup minced celery
  • 12 ounces shredded, cooked chicken breast
  • 2/3 cup hot pepper sauce (such as frank's redhot®)
  • 1 cup shredded cheddar cheese
  • salt and pepper to taste
  • 1 (16 ounce) package wonton wrappers
  • 1 quart oil for frying

Recipe

    Preparation Time: 40 mins Cook Time: 15 mins Ready Time: 55 mins

  • melt the butter in a large skillet over medium heat. cook the celery in the melted butter until slightly soft, about 5 minutes; transfer to a large mixing bowl. add the chicken, hot sauce, and cheddar cheese to the cooked celery and mix thoroughly. season with salt and pepper.
  • separate and place the wonton wrappers your work surface. spoon about 1 tablespoon of the chicken mixture the center of each wrapper. use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. fold one corner of the wrapper over the filling the opposite corner to form a triangle. press the edges together to seal.
  • heat the oil in a deep-fryer or deep pan to 365 degrees f (185 degrees c). deep-fry several wontons at a time, turning as needed, until lightly browned. remove to drain on paper towels. serve hot.

Chicken Enchiladas I

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 1 onion, chopped
  • 1/2 pint sour cream
  • 1 cup shredded cheddar cheese
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt (optional)
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1/3 cup chopped green bell pepper
  • 1 clove garlic, minced
  • 8 (10 inch) flour tortillas
  • 1 (12 ounce) jar taco sauce
  • 3/4 cup shredded cheddar cheese

Recipe

    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. drain excess fat. cube the chicken and return it to the skillet. add the onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper. heat until cheese melts. stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
  • roll even amounts of the mixture in the tortillas. arrange in a 9x13 inch baking dish. cover with taco sauce and 3/4 cup cheddar cheese. bake uncovered in the preheated oven 20 minutes. cool 10 minutes before serving.

Super Fast And Easy Chicken A La King

Ingredients

  • Servings: 8
  • 3 (10.75 ounce) cans condensed cream of chicken soup
  • 3 (10.75 ounce) cans condensed cream of mushroom soup
  • 2 cups water
  • 1 (15 ounce) can peas
  • 1 pound boneless chicken breast halves, cooked and diced

Recipe

  • combine cream of chicken soup, cream of mushroom soup and water in a large pot or saucepan over medium low heat. add chicken and cook, stirring, until heated through. stir in peas, heat through, and serve over toast.

Chicken Enchiladas Ii

Ingredients

  • Servings: 6
  • 1 tablespoon butter
  • 1/2 cup chopped green onions
  • 1/2 teaspoon garlic powder
  • 1 (4 ounce) can diced green chiles
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup sour cream
  • 1 1/2 cups cubed cooked chicken breast meat
  • 1 cup shredded cheddar cheese, divided
  • 6 (12 inch) flour tortillas
  • 1/4 cup milk

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c). lightly grease a large baking dish.
  • in a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. mix well. reserve 3/4 of this sauce and set aside. to the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheddar cheese. stir together.
  • fill each flour tortilla with the chicken mixture and roll up. place seam side down in the prepared baking dish.
  • in a small bowl combine the reserved 3/4 of the sauce with the milk. spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese. bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

bella's brussels sprouts with bacon

Ingredients

  • Servings: 4
  • 1/2 pound bacon, diced
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons butter
  • 1/4 onion, diced
  • 2 cloves garlic, minced
  • salt and black pepper to taste
  • 1/2 cup balsamic vinegar
  • 1 1/2 pounds brussels sprouts, trimmed and cut in half
  • 2 cups chicken stock

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins

  • place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, but not crispy, about 10 minutes. remove the bacon with a slotted spoon, leaving the grease in the skillet. pour off all but 2 tablespoons of the bacon grease and stir in the olive oil, butter, onion, and garlic. season with salt and pepper. cook and stir until the onion softens and the garlic lightly browns, 5 to 7 minutes.
  • stir in the balsamic vinegar and bring to a simmer; cook until the liquid has reduced by 1/3. add the reserved bacon, the halved brussels sprouts, and the chicken stock. stir, then bring to a boil over high heat. reduce heat to medium-low, and simmer until the brussels sprouts are tender, yet still slightly firm, about 10 minutes.

Tuesday, February 23, 2016

Homestyle Turkey, The Michigander Way

Ingredients

  • Servings: 1
  • 1 (12 pound) whole turkey
  • 6 tablespoons butter, divided
  • 4 cups warm water
  • 3 tablespoons chicken bouillon
  • 2 tablespoons dried parsley
  • 2 tablespoons dried minced onion
  • 2 tablespoons seasoning salt

Recipe

    Preparation Time: 10 mins Cook Time: 5 hrs

    Ready Time: 5 hrs 10 mins

  • preheat oven to 350 degrees f (175 degrees c). rinse and wash turkey. discard the giblets, or add to pan if they are anyone's favorites.
  • place turkey in a dutch oven or roasting pan. separate the skin over the breast to make little pockets. put 3 tablespoons of the butter on both sides between the skin and breast meat. this makes for very juicy breast meat.
  • in a medium bowl, combine the water with the bouillon. sprinkle in the parsley and minced onion. pour over the top of the turkey. sprinkle seasoning salt over the turkey.
  • cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees f (80 degrees c). for the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Sweet And Sour Chicken I

Ingredients

  • Servings: 8
  • 1 (8 ounce) can pineapple chunks, drained (juice reserved)
  • 1/4 cup cornstarch
  • 1 3/4 cups water, divided
  • 3/4 cup white sugar
  • 1/2 cup distilled white vinegar
  • 2 drops orange food color
  • 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 2 1/4 cups self-rising flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 egg
  • 1 1/2 cups water
  • 1 quart vegetable oil for frying
  • 2 green bell pepper, cut into 1 inch pieces

Recipe

    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr

  • in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. heat to boiling. turn off heat. combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. continue stirring until mixture thickens.
  • combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. add 1 1/2 cups water gradually to make a thick batter. stir to blend thoroughly. add chicken pieces, and stir until chicken is well coated.
  • heat oil in skillet or wok to 360 degrees f (180 degrees c). fry chicken pieces in hot oil 10 minutes, or until golden. remove chicken, and drain on paper towels.
  • when ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. pour hot sweet and sour sauce over top.

indian tandoori chicken

Ingredients

  • Servings: 4
  • 2 pounds chicken, cut into pieces
  • 1 teaspoon salt
  • 1 lemon, juiced
  • 1 1/4 cups plain yogurt
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger root
  • 2 teaspoons garam masala
  • 1 teaspoon cayenne pepper
  • 1 teaspoon yellow food coloring
  • 1 teaspoon red food coloring
  • 2 teaspoons finely chopped cilantro
  • 1 lemon, cut into wedges

Recipe

    Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins

  • remove skin from chicken pieces, and cut slits into them lengthwise. place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. set aside 20 minutes.
  • in a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. mix until smooth. stir in yellow and red food coloring. spread yogurt mixture over chicken. cover, and refrigerate for 6 to 24 hours (the longer the better).
  • preheat an outdoor grill for medium high heat, and lightly oil grate.
  • cook chicken on grill until no longer pink and juices run clear. garnish with cilantro and lemon wedges.

Crispy Flautas

Ingredients

  • Servings: 12
  • 1 teaspoon vegetable oil
  • 1/2 green bell pepper, chopped
  • 1/2 onion, finely diced
  • 1 pound skinless, boneless chicken breast, cut into 1-inch pieces
  • 1 (1 ounce) package taco seasoning mix
  • 3/4 cup water
  • 1 (10 ounce) package corn tortillas (such as ortega®)
  • 1/2 cup shredded cheddar cheese
  • 1 cup salsa
  • 24 toothpicks
  • 2 cups vegetable oil for frying

Recipe

    Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr

  • heat 1 teaspoon vegetable oil in a skillet over medium heat. stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. increase heat to medium-high and stir in the chicken breast. cook and stir until the chicken breast is no longer pink in the center, about 10 minutes. shred the chicken using two forks. stir in the taco seasoning and water. simmer until the liquid has evaporated, stirring occasionally, about 10 minutes. stir in the cheddar cheese, then remove from heat, and set aside.
  • lightly brush each corn tortilla will a layer of salsa. spread about 2 tablespoons of the chicken mixture in a line along the bottom edge of the tortilla. tightly roll the tortilla into a cylinder, and secure the ends with one or two toothpicks. repeat with remaining tortillas.
  • heat 2 cups vegetable oil in a large skillet to 375 degrees f (190 degrees c).
  • fry the flautas in the preheated oil, no more than 4 at a time, until golden and crisp, about 4 minutes. drain the flautas on a paper towel-lined plate. discard toothpicks and top finished flautas with remaining salsa.

Monday, February 22, 2016

Potato Pancakes I

Ingredients

  • Servings: 2
  • 4 large potatoes
  • 1 yellow onion
  • 1 egg, beaten
  • 1 teaspoon salt
  • 2 tablespoons all-purpose flour
  • ground black pepper to taste
  • 2 cups vegetable oil for frying

Recipe

  • finely grate potatoes with onion into a large bowl. drain off any excess liquid.
  • mix in egg, salt, and black pepper. add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
  • turn oven to low, about 200 degrees f (95 degrees c).
  • heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. fry, turning once, until golden brown. transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. repeat until all potato mixture is used.

Chicken Breasts Pierre

Ingredients

  • Servings: 6
  • 6 skinless, boneless chicken breast halves
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper
  • 3 tablespoons butter
  • 1 (14.5 ounce) can stewed tomatoes, with liquid
  • 1/2 cup water
  • 2 tablespoons brown sugar
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons worcestershire sauce
  • 1 teaspoon salt
  • 2 teaspoons chili powder
  • 1 teaspoon mustard powder
  • 1/2 teaspoon celery seed
  • 1 clove garlic, minced
  • 1/8 teaspoon hot pepper sauce

Recipe

    Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins

  • in a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. coat chicken breasts with flour mixture. melt butter in a large skillet over medium heat, and brown chicken on all sides. remove from skillet, and drain on paper towels.
  • in the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. bring to a boil; reduce heat, and return chicken to skillet. cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

chicken tetrazzini iv

Ingredients

  • Servings: 4
  • 1 (8 ounce) package spaghetti, broken into pieces
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2 tablespoons
  • 1 (4.5 ounce) can sliced mushrooms, drained
  • 2 cups chopped cooked chicken
  • 1/2 cup grated parmesan cheese

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
  • bring a large pot of lightly salted water to a boil. add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
  • meanwhile, in a large saucepan, melt butter over low heat. stir in flour, salt, and pepper. cook, stirring, until smooth. remove from heat, and gradually stir in chicken broth and cream.
  • return to heat, and bring to a low boil for 1 minute, stirring constantly. add , then stir in cooked spaghetti, mushrooms, and chicken. pour mixture into the prepared baking dish, and top with parmesan cheese.
  • bake 30 minutes in the preheated oven, until bubbly and lightly browned.

kickin' collard greens

Ingredients

  • Servings: 6
  • 1 tablespoon olive oil
  • 3 slices bacon
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 cups chicken broth
  • 1 pinch red pepper flakes
  • 1 pound fresh collard greens, cut into 2-inch pieces

Recipe

    Preparation Time: 10 mins Cook Time: 1 hr

    Ready Time: 1 hr 10 mins

  • heat oil in a large pot over medium-high heat. add bacon, and cook until crisp. remove bacon from pan, crumble and return to the pan. add onion, and cook until tender, about 5 minutes. add garlic, and cook until just fragrant. add collard greens, and fry until they start to wilt.
  • pour in chicken broth, and season with salt, pepper, and red pepper flakes. reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Easy Polenta With Tomato Sauce

Ingredients

  • Servings: 6
  • 2 cups milk
  • 2 cups chicken stock
  • 1 cup yellow cornmeal
  • 1 cup parmesan cheese
  • 2 cups spaghetti sauce, or your favorite recipe

Recipe

    Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins

  • preheat the oven to 350 degrees f (175 degrees c). grease a 9 inch square baking dish.
  • in a large pot, combine the milk and chicken stock. bring to a boil over medium-high heat. when it is at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps. reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. remove from the heat and stir in the parmesan cheese.
  • pour the polenta into the prepared baking dish, and spread spaghetti sauce over the top.
  • bake for 10 minutes in the preheated oven, or until sauce is bubbling.

Sunday, February 21, 2016

grilled chicken thighs tandoori

Ingredients

  • Servings: 8
  • 2 (6 ounce) containers plain yogurt
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground cloves
  • 2 tablespoons freshly grated ginger
  • 3 cloves garlic, minced
  • 4 teaspoons paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground coriander
  • 16 chicken thighs
  • olive oil spray

Recipe

    Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 8 hrs 55 mins

  • in a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. mix in garlic, paprika, cumin, cinnamon, and coriander. set aside.
  • rinse chicken under cold water, and pat dry with paper towels. place chicken in a large resealable plastic bag. pour yogurt mixture over chicken, press air out of bag, and seal. turn the bag over several times to distribute marinade. place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
  • preheat an outdoor grill for direct medium heat.
  • remove chicken from bag, and discard marinade. with paper towels, wipe off excess marinade. spray chicken pieces with olive oil spray.
  • place chicken on the grill, and cook about 2 minutes. turn, and cook 2 minutes more. then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees f.

harvey's moroccan roast chicken

Ingredients

  • Servings: 4
  • dry spice mix:
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground black pepper
  • 3/8 teaspoon fennel seed, ground
  • 3/4 teaspoon sesame seeds, ground
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground ginger
  • 1/8 teaspoon ground cardamom
  • spice paste:
  • 2 tablespoons hungarian paprika
  • 1/4 cup fresh lemon juice
  • 1 tablespoon salt
  • 3 tablespoons chopped fresh mint
  • 1 teaspoon ground black pepper
  • 2 cloves garlic, peeled and crushed
  • 3 tablespoons olive oil
  • 1 pound small red potatoes, quartered
  • 2 cups baby carrots
  • 2 small lemons
  • 1 (4 pound) roasting chicken, rinsed and patted dry

Recipe

    Preparation Time: 20 mins Cook Time: 2 hrs

    Ready Time: 2 hrs 30 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • for the spice mix: mix together in a bowl the cloves, pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger and cardamom. set aside.
  • for the spice paste: place the paprika, lemon juice, the spice mix (from step 2), salt, chopped mint, black pepper and garlic cloves in a blender. add 2 tablespoons of the olive oil and blend to until ingredients are mixed, about 6 or 8 pulses. slowly add the additional olive oil if mixture seems too thick to spread. blend just until mixture is a smooth paste.
  • spread potatoes and carrots in a roasting pan. rub about 1/4 of the spice paste inside the cavity of the chicken. rub the remainder of the paste on the outside of the chicken including the underside. place the chicken directly on the carrots and potatoes. pierce the 2 lemons all over with a fork, and place them into the chicken cavity.
  • tent the chicken with aluminum foil. roast approximately 2 hours until the thickest part of the thigh reaches 180 degrees f (80 degrees c) and the juices run clear. remove from the oven and let rest for about 10 minutes before serving.

indian tandoori chicken

Ingredients

  • Servings: 4
  • 2 pounds chicken, cut into pieces
  • 1 teaspoon salt
  • 1 lemon, juiced
  • 1 1/4 cups plain yogurt
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger root
  • 2 teaspoons garam masala
  • 1 teaspoon cayenne pepper
  • 1 teaspoon yellow food coloring
  • 1 teaspoon red food coloring
  • 2 teaspoons finely chopped cilantro
  • 1 lemon, cut into wedges

Recipe

    Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins

  • remove skin from chicken pieces, and cut slits into them lengthwise. place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. set aside 20 minutes.
  • in a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. mix until smooth. stir in yellow and red food coloring. spread yogurt mixture over chicken. cover, and refrigerate for 6 to 24 hours (the longer the better).
  • preheat an outdoor grill for medium high heat, and lightly oil grate.
  • cook chicken on grill until no longer pink and juices run clear. garnish with cilantro and lemon wedges.

Slow-cooker Chicken Tortilla Soup

Ingredients

  • Servings: 8
  • 1 pound shredded, cooked chicken
  • 1 (15 ounce) can whole peeled tomatoes, mashed
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chile peppers
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 (14.5 ounce) can chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen corn
  • 1 tablespoon chopped cilantro
  • 7 corn tortillas
  • vegetable oil

Recipe

    Preparation Time: 30 mins Cook Time: 8 hrs

    Ready Time: 8 hrs 30 mins

  • place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. stir in corn and cilantro. cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
  • preheat oven to 400 degrees f (200 degrees c).
  • lightly brush both sides of tortillas with oil. cut tortillas into strips, then spread on a baking sheet.
  • bake in preheated oven until crisp, about 10 to 15 minutes. to serve, sprinkle tortilla strips over soup.