butternut squash, apple, onion au gratin

Ingredients

• Servings: 10
• cooking spray
• 1/4 cup flour
• 1 teaspoon salt
• 1 pinch cinnamon
• 1 butternut squash - peeled, seeded and sliced
• 4 apples - peeled, cored and sliced
• 1/2 sweet onion, thinly sliced
• 1 cup chicken stock
• 1 cup shredded sharp cheddar cheese
• 3 slices bacon, cooked and crumbled

Recipe

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


• preheat oven to 350. spray 9- x 11-inch glass baking pan with cooking spray.
• place flour, salt, and cinnamon into a large plastic bag. add squash, apples, and onions; shake until lightly dusted.
• in glass dish, layer 1/2 of squash, apples, and sweet onion. pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. layer with remaining squash, apple, and onions. pour remaining chicken stock over the top, and cover with foil.
• bake in preheated oven for 40 minutes.
• take out and sprinkle with bacon crumbles and remaining cheese. return, uncovered, to oven; bake for another 5 minutes. let sit for 5 minutes before serving.

mango-pecan chicken

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 onion, halved and sliced
• 2 mangos - peeled, seeded, and cubed
• 2 tablespoons lemon juice
• 1 tablespoon white sugar
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground mace
• 4 skinless, boneless chicken breast halves - cut in half lengthwise
• salt and pepper to taste
• 1 tablespoon vegetable oil
• 1/4 cup chopped pecans

Recipe

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


• heat 1 tablespoon vegetable oil in a large saucepan over medium heat. add onion; cook and stir until the onion softens and turns translucent, about 5 minutes. add mangos, lemon juice, sugar, ginger, cinnamon, and mace. bring to a simmer and cook for 5 minutes, stirring constantly. turn heat to low, cover, and allow to cook 5 minutes more.
• while the mango sauce is simmering, season chicken breasts with salt and pepper to taste. heat remaining 1 tablespoon vegetable oil in a large skillet over medium heat. add chicken, and cook on both sides until nicely browned, and the chicken is no longer pink in the center, about 8 minutes per side.
• to serve, place one or two pieces of chicken each serving plate. spoon mango sauce over the top, and sprinkle with pecans.

yummy chicken grill

Ingredients

• Servings: 12
• 3 pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 cup fresh onion juice
• 4 tablespoons olive oil
• 1/4 cup lime juice
• 1/2 teaspoon powdered saffron
• 1 tablespoon salt
• 1/2 cup butter, melted
• freshly ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 8 hrs 40 mins


• in a large bowl combine fresh onion juice, olive oil, lime juice, saffron, salt and pepper. mix in the cubes of chicken. cover, and store in the refrigerator overnight.
• the next day, slide the cubes of chicken skewers for grilling. brush each side with melted butter.
• cook on the grill over medium heat until the chicken turns golden brown.

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.

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.

all-in-one casserole

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 skinless, boneless chicken breast halves, cut into small cubes
• 2 (8 ounce) packages sliced fresh mushrooms
• salt and ground black pepper to taste
• 1 pinch garlic powder, or to taste
• 3 zucchinis, cubed
• 2 sweet potatoes, cut into cubes
• 2 large red potatoes, cut into cubes
• 1/2 cup seasoned bread crumbs
• 1/2 cup grated parmesan cheese
• 1/4 cup olive oil

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• preheat an oven to 400 degrees f (200 degrees c). lightly grease a baking dish.
• heat 2 tablespoons of olive oil in a large skillet over medium-high heat. cook and stir the chicken and mushrooms until the chicken breasts in the hot oil until the chicken is no longer pink in the center and the juices run clear, about 15 minutes. season with salt, pepper, and garlic powder and remove from heat. stir in the zucchini, sweet potatoes, red potatoes, bread crumbs, parmesan cheese, and 1/4 cup of olive oil; transfer to the prepared baking dish.
• bake in the preheated oven, stirring every 15 minutes, until potatoes are tender and easily pierced with a fork about 1 hour.