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Monday, May 23, 2016

Old Bay® Chicken

Ingredients

  • Servings: 4
  • 2 tablespoons all-purpose flour
  • 1 tablespoon seafood seasoning (such as old bay®)
  • 1 teaspoon salt
  • 4 skinless, boneless chicken breast halves
  • vegetable oil cooking spray
  • 2 1/2 tablespoons hot pepper sauce (such as frank's redhot®)
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons unsalted butter, melted

Recipe

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

  • preheat oven to 425 degrees f (220 degrees c).
  • mix flour, seafood seasoning, and salt in a large resealable plastic bag; place chicken breasts in bag, seal, and shake to coat chicken with seasoned flour. place chicken into a roasting pan and spray with cooking spray.
  • bake in the preheated oven until browned and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees f (70 degrees c), 35 to 40 minutes.
  • mix hot pepper sauce, worcestershire sauce, and unsalted butter in a large bowl. toss baked chicken breasts in hot pepper mixture to coat; serve.

Thai Red Chicken Curry

Ingredients

  • Servings: 4
  • 2 teaspoons olive oil
  • 1 pound skinless, boneless chicken breast halves - cut into thin strips
  • 1 tablespoon thai red curry paste
  • 1 cup sliced halved zucchini
  • 1 red bell pepper, seeded and sliced into strips
  • 1/2 cup sliced carrots
  • 1 onion, quartered then halved
  • 1 tablespoon cornstarch
  • 1 (14 ounce) can light coconut milk
  • 2 tablespoons chopped fresh cilantro

Recipe

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

  • heat the oil in a large skillet over medium-high heat. add the chicken pieces; cook and stir for about 3 minutes. mix in the curry paste, zucchini, bell pepper, carrot and onion. cook and stir for a few minutes.
  • dissolve the cornstarch in the coconut milk, then pour into the skillet. bring to a boil, then simmer over medium heat for 1 minutes. right before serving, stir in the cilantro.

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.

barbeque chicken grilled pizza

Ingredients

  • Servings: 6
  • 1 cup chopped cooked chicken
  • 1/2 cup barbeque sauce, divided
  • 1 (13.8 ounce) package refrigerated pizza dough
  • 2 tablespoons olive oil, or as needed
  • 1 cup shredded colby-monterey jack cheese
  • 1 cup diced tomatoes, or to taste

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 30 mins

  • preheat grill for medium heat and lightly oil the grate.
  • mix chicken and 2 tablespoons barbeque sauce together in a bowl until evenly coated.
  • roll dough a work surface and cut in half to form 2 rectangles. brush the top of each rectangle with olive oil.
  • place dough, oil-side down, the grill; cook until bottom of dough is browned and top is bubbling up, about 5 minutes. brush the tops of each dough with oil and flip.
  • spread the remaining barbeque sauce over each crust; top with chicken, colby-monterey jack cheese, and tomatoes.
  • close the lid of the grill and cook pizza until cheese is melted, 2 to 3 minutes. remove pizza from grill and cool before slicing, 2 to 3 minutes.

spicy basil chicken

Ingredients

  • Servings: 4
  • 2 tablespoons chili oil
  • 2 cloves garlic
  • 3 hot chile peppers
  • 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
  • 1 1/2 teaspoons white sugar
  • 1 teaspoon garlic salt
  • 1 teaspoon black pepper
  • 5 tablespoons oyster sauce
  • 1 cup fresh mushrooms
  • 1 cup chopped onions
  • 1 bunch fresh basil leaves

Recipe

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

  • heat the oil in a skillet over medium-high heat, and cook the garlic and chile peppers until golden brown. mix in chicken and sugar, and season with garlic salt and pepper. cook until chicken is no longer pink, but not done.
  • stir oyster sauce into the skillet. mix in mushrooms and onions, and continue cooking until onions are tender and chicken juices run clear. remove from heat, and mix in basil. let sit 2 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.

enchanted sour cream chicken enchiladas

Ingredients

  • Servings: 1
  • 2 cups cubed cooked chicken
  • 1 cup sour cream
  • 1/8 teaspoon salt
  • 1 pinch ground black pepper
  • 1/2 cup vegetable oil for frying
  • 12 (5 inch) corn tortillas
  • 1 (4 ounce) can chopped green chilies, drained
  • 2 cups shredded monterey jack cheese

Recipe

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

  • preheat an oven to 400 degrees f (200 degrees c). grease a 9x13 inch baking dish. combine the chicken, sour cream, salt, and pepper in a bowl; set aside.
  • heat the oil in a skillet over medium-high heat. dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each. spoon a heaping tablespoon of chicken mixture each tortilla, spread down the center and roll into a cylinder. place seam side down into the prepared baking dish. when all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded monterey jack cheese.
  • bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.

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.

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.)

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.

Sunday, May 22, 2016

peanut butter noodles

Ingredients

  • Servings: 4
  • 1/2 cup chicken broth
  • 1 1/2 tablespoons minced fresh ginger root
  • 3 tablespoons soy sauce
  • 3 tablespoons peanut butter
  • 1 1/2 tablespoons honey
  • 2 teaspoons hot chile paste (optional)
  • 3 cloves garlic, minced
  • 8 ounces udon noodles
  • 1/4 cup chopped green onions
  • 1/4 cup chopped peanuts

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins

  • bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
  • meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

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.

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.

simple baked chicken breasts

Ingredients

  • Servings: 4
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons olive oil
  • 1 tablespoon coarse sea salt
  • 1 pinch seasoning (such as tony chachere's®), or to taste
  • 1 tablespoon water, or as needed

Recipe

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

  • preheat convection oven to 400 degrees f (200 degrees c).
  • rub chicken breasts with olive oil and sprinkle both sides with salt and seasoning. place chicken in a broiler pan.
  • bake in the preheated oven for 10 minutes. flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
  • remove chicken from pan. pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. add more water if needed to dislodge the browned bits; serve alongside chicken.

Authentic Thai Cashew Chicken

Ingredients

  • Servings: 4
  • 1 tablespoon canola oil
  • 1 large yellow onion, chopped
  • 1 large yellow bell pepper, chopped
  • 3 tablespoons ketchup
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1/3 cup chicken broth
  • 1 teaspoon white sugar
  • 1 teaspoon thai garlic chile paste
  • 4 skinless, boneless chicken breast halves - cut into bite-size pieces
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 6 ounces broccoli, chopped
  • 8 ounces fresh mushrooms, quartered
  • 1/2 cup unsalted cashew nuts

Recipe

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

  • heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. mix in the cashews just before serving.

Curried Coconut Chicken

Ingredients

  • Servings: 6
  • 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
  • 1 teaspoon salt and pepper, or to taste
  • 1 1/2 tablespoons vegetable oil
  • 2 tablespoons curry powder
  • 1/2 onion, thinly sliced
  • 2 cloves garlic, crushed
  • 1 (14 ounce) can coconut milk
  • 1 (14.5 ounce) can stewed, diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • 3 tablespoons sugar

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • season chicken pieces with salt and pepper.
  • heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
  • pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Saturday, May 21, 2016

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 Quesadillas

Ingredients

  • Servings: 4
  • 1 cup bottled mix
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 1 tablespoon garlic powder
  • 1 tablespoon vegetable oil
  • 2 skinless, boneless chicken breast halves - cut into bite-size pieces
  • 8 (10 inch) flour tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup shredded monterey jack cheese

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c).
  • stir mix, lemon juice, lime juice, and garlic powder together in a large bowl.
  • heat vegetable oil in a large skillet over medium heat. cook and stir chicken in the hot oil until no longer pink in the center and juices run clear, 5 to 7 minutes. drain excess oil from chicken. pour mixture into the skillet with chicken; simmer until most of mixture is evaporated, 15 to 20 minutes. transfer and drain chicken to a paper towel-lined plate.
  • layer 4 tortillas with chicken, cheddar cheese, and monterey jack cheese; top with remaining 4 tortillas. place the prepared quesadillas, 1 or 2 at a time, on a large baking sheet.
  • bake quesadillas in the preheated oven until cheese is melted, about 15 minutes. repeat with remaining quesadillas; cut into quarters to serve.

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.

olive chicken i

Ingredients

  • Servings: 4
  • 1 (2 to 3 pound) whole chicken, cut into pieces
  • 2 tablespoons vegetable oil
  • 2 onions, chopped
  • salt to taste
  • ground black pepper to taste
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon paprika
  • 1 pound pitted green olives
  • 1 lemon, juiced
  • 2 cups water

Recipe

  • heat oil in a large saute pan. add onions, and sprinkle with ginger and paprika. saute until onions are golden.
  • place chicken on top of onions. add about 1 to 2 cups of water, lemon juice, salt, pepper, and olives. cook about 1 hour, or until the chicken is 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.

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.

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.

cogy's world famous matzo balls

Ingredients

  • Servings: 4
  • 4 extra-large eggs
  • 1 1/4 cups matzo meal
  • 1/4 cup vegetable oil
  • 1 tablespoon chicken stock
  • 1 tablespoon
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/2 cup club soda
  • 2 quarts chicken stock

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 2 hrs

  • beat the eggs in a mixing bowl until thick and light colored. combine the matzo meal, vegetable oil, 1 tablespoon chicken stock, , salt, pepper, basil, garlic powder, and club soda in a large bowl, and stir until well blended. cover, and refrigerate 1 to 2 hours.
  • pour the 2 quarts chicken stock into a large pot and bring to a boil over medium-high heat.
  • meanwhile, form small, 1 to 2 inch diameter balls using the chilled matzo mixture. place the balls in the chicken stock, reduce heat to medium, and simmer until matzo balls are cooked through, 45 to 60 minutes.

iskender kebab

Ingredients

  • Servings: 4
  • 4 pita bread rounds
  • 1 tablespoon olive oil
  • 4 skinless, boneless chicken breast halves - chopped
  • 2 medium onion, chopped
  • 1 clove garlic, minced
  • 1 (10.75 ounce) can tomato puree
  • ground cumin to taste
  • salt to taste
  • ground black pepper to taste
  • 1/2 cup butter, melted
  • 1 cup greek yogurt
  • 1/4 cup chopped fresh parsley

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c). arrange pita bread on a baking sheet, and lightly toast in the oven. cut pita bread into bite-size pieces, and keep warm.
  • heat the olive oil in a skillet over medium heat. stir in the chicken, onion, and garlic, and cook until chicken juices run clear. mix in tomato puree. season with cumin, salt, and pepper. continue cooking 10 minutes.
  • arrange pita pieces in a serving dish. drizzle with butter, and top with the chicken mixture. garnish with yogurt and parsley to serve.

Friday, May 20, 2016

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.

chicken in peanut sauce

Ingredients

  • Servings: 4
  • 1 cup tomato puree
  • 1/2 cup smooth peanut butter
  • 1/2 cup fresh orange juice
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon curry powder
  • 1 pound skinless, boneless chicken breast cutlets, pounded flat
  • 1 pinch salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1/4 cup water, or as needed (optional)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped unsalted peanuts

Recipe

    Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins

  • thoroughly mix tomato puree, peanut butter, orange juice, soy sauce, and honey in a bowl. stir ginger and curry powder into the tomato mixture.
  • season chicken cutlets with salt and black pepper.
  • heat olive oil in a skillet over medium heat; cook chicken in hot oil until golden brown, about 3 minutes per side. pour the tomato mixture over the chicken, reduce heat to medium-low, and place a cover on the skillet; cook at a simmer, stirring occasionally, until the chicken is cooked through and the sauce thickens, about 30 minutes. add water as needed to thin sauce if it gets too thick.
  • sprinkle parsley and peanuts over the chicken to serve.

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.

Thursday, May 19, 2016

Simple Lemon Chicken

Ingredients

  • Servings: 4
  • cooking spray
  • 4 skinless, boneless chicken breast halves
  • 2 cups apple juice
  • 2 lemons, juiced
  • 4 teaspoons cornstarch
  • 2 teaspoons chicken bouillon granules

Recipe

    Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins

  • heat skillet sprayed with cooking spray over medium-high heat. cook chicken breasts in the skillet until no longer pink in the center and the juices run clear, about 10 minutes on each side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
  • cut chicken into strips.
  • whisk apple juice, lemon juice, cornstarch, and chicken bouillon in a skillet until smooth.
  • heat skillet over medium heat, stirring until sauce is thick and bubbly, 3 to 5 minutes; continue cooking for 3 more minutes.
  • place chicken strips into the apple juice sauce and simmer for 6 to 8 minutes before serving.

spicy basil chicken

Ingredients

  • Servings: 4
  • 2 tablespoons chili oil
  • 2 cloves garlic
  • 3 hot chile peppers
  • 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
  • 1 1/2 teaspoons white sugar
  • 1 teaspoon garlic salt
  • 1 teaspoon black pepper
  • 5 tablespoons oyster sauce
  • 1 cup fresh mushrooms
  • 1 cup chopped onions
  • 1 bunch fresh basil leaves

Recipe

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

  • heat the oil in a skillet over medium-high heat, and cook the garlic and chile peppers until golden brown. mix in chicken and sugar, and season with garlic salt and pepper. cook until chicken is no longer pink, but not done.
  • stir oyster sauce into the skillet. mix in mushrooms and onions, and continue cooking until onions are tender and chicken juices run clear. remove from heat, and mix in basil. let sit 2 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.

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.

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.

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.

Thai Red Chicken Curry

Ingredients

  • Servings: 4
  • 2 teaspoons olive oil
  • 1 pound skinless, boneless chicken breast halves - cut into thin strips
  • 1 tablespoon thai red curry paste
  • 1 cup sliced halved zucchini
  • 1 red bell pepper, seeded and sliced into strips
  • 1/2 cup sliced carrots
  • 1 onion, quartered then halved
  • 1 tablespoon cornstarch
  • 1 (14 ounce) can light coconut milk
  • 2 tablespoons chopped fresh cilantro

Recipe

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

  • heat the oil in a large skillet over medium-high heat. add the chicken pieces; cook and stir for about 3 minutes. mix in the curry paste, zucchini, bell pepper, carrot and onion. cook and stir for a few minutes.
  • dissolve the cornstarch in the coconut milk, then pour into the skillet. bring to a boil, then simmer over medium heat for 1 minutes. right before serving, stir in the cilantro.

spicy apricot chicken stir-fry

Ingredients

  • Servings: 6
  • 1 (15 ounce) can apricot halves, drained and chopped, juice reserved
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced fresh ginger root
  • 1 pound skinless, boneless chicken breast meat - cut into strips
  • 1 (16 ounce) package frozen stir-fry vegetables, thawed
  • 1 (8 ounce) can pineapple chunks, drained
  • 3 green onion, sliced

Recipe

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

  • stir together apricot juice, soy sauce, cornstarch, garlic powder, onion powder, and red pepper flakes in a small bowl until the cornstarch has dissolved; set aside.
  • heat vegetable oil in a wok over high heat. stir in ginger, and cook until it begins turns golden brown, about 10 seconds. add the chicken; cook and stir until the chicken turns white and begins to firm. stir in the stir-fry vegetables, and continue cooking until the chicken is no longer pink in the center and the vegetables are hot.
  • stir in the apricots, pineapple chunks, and apricot juice mixture. bring to a boil, stirring constantly; cook until the sauce thickens and clears, about 1 minute. stir in green onion before serving.

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.