Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
- Servings: 8
- 2 cups finely chopped cooked chicken
- 1 1/2 cups coleslaw mix
- 1/2 cup finely chopped red bell pepper
- 1/3 cup thai peanut sauce
- 3 medium green onions, chopped
- 2 tablespoons chopped fresh cilantro
- 1 (17 1/3 ounce) can refrigerated biscuits
Recipe
- 1 heat oven to 375°f in medium bowl, mix all ingredients except biscuits.
- 2 separate dough into 8 biscuits. press or roll each into 6-inch round. divide filling evenly onto half of each biscuit round to within 1/4 inch of edge. fold dough round over filling; press edges to seal. place on ungreased cookie sheet.
- 3 bake 15 to 20 minutes or until edges are golden brown. immediately remove calzones from cookie sheet. serve warm; dip into additional thai peanut sauce, if desired.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
- Servings: 7
- 1/4 cup butter
- 1 1/4 cups diced celery
- 1 cup diced onion
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon curry powder
- 1 cup light cream
- 2 chicken bouillon cubes
- 1/2 cup warm water
- 3/4 cup sliced black olives
- 2 1/2 cups cooked diced chicken breasts
- 1/4 cup freshly grated parmesan cheese
Recipe
- 1 to make filling: melt butter in a large skillet over medium heat and saute celery and onion until just barely tender.
- 2 stir in flour, salt and curry, blending well.
- 3 dissolve bouillon in water, then pour cream and bouillon mixture into skillet, stirring until well mixed and thickened.
- 4 add olives and chicken and mix all together.
- 5 preheat oven to 400 degrees f (200 degrees c).
- 6 spoon some of the filling mixture onto the center of each crepe, leaving enough room to fold edges burrito-style.
- 7 fold up crepes and place in a lightly greased 9x13 inch baking dish.
- 8 sprinkle with cheese.
- 9 bake in preheated oven for 12 minutes.
Total Time: 5 mins
Preparation Time: 5 mins
Ingredients
- 1/2 cup olive oil
- 6 small garlic cloves, minced (about 2 tablespoons)
- 1/4 cup minced fresh mint leaves or 1/4 cup fresh parsley leaves, alone or in combination
- 1 teaspoon table salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper
- ground black pepper
Recipe
- 1 whisk all ingredients in small bowl.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
- Servings: 6
- 2 tablespoons vegetable oil
- 1 lb ground chicken
- 1 (4 ounce) can diced green chilies, drained
- 3 garlic cloves, mashed
- 1 chipotle pepper, coarsely chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 cup salsa (your favorite)
- 8 flour tortillas, quesadilla size
- 2 cups cheddar cheese, grated
Recipe
- 1 warm oil in a cast iron skillet over high heat. add chicken and cook, breaking up meat, until no longer pink.
- 2 add green chiles, garlic, chipotle, chili powder, cumin, and salt and cook, stirring (1 minute). add salsa and cook until mixture thickens (5 minutes). transfer to a large bowl.
- 3 to assemble quesadillas, top each tortilla with 1/8 of the chicken mixture and 1/8 of the cheese. fold tortilla in half. repeat with remaining ingredients to make 8 quesadillas.
- 4 toast in cast iron skillet over medium-high heat, about 4 minutes per side. cut each quesadilla into 4 pieces (most easily done with scissors or pizza cutters) and serve.
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
- Servings: 6
- 6 chicken thighs, trimmed
- 2 tablespoons kosher salt
- 12 pieces deli ham
- 12 ounces gruyere cheese, cut into 2 inch logs
- 1/2 cup flour
- 1 large egg, beaten
- 1 cup ritz cracker, crushed into crumbs
- 1/4 cup vegetable oil
Recipe
- 1 preheat the oven to 400 degrees.
- 2 lay the thighs out on a plastic cutting board and cover them in plastic wrap. beat them with a rolling pin or a skillet, until slightly flattened. sprinkle them with salt.
- 3 place two pieces of ham over the chicken. place one piece of cheese on each end and roll the thighs up into a roulade.
- 4 coat the chicken rolls in flour, then the egg, then the crumbs, be sure to coat evenly in each stage.
- 5 heat an oven proof skillet to medium heat and add the oil. once hot, carefully place the chicken rolls, seam side down, into the skillet. let brown, then turn over. brown several more minutes, then place the skillet in the oven for 20 minutes.
- 6 remove from heat. let the chicken rest about 5 minutes before serving.
Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins
Ingredients
- Servings: 6
- 1/4 cup extra virgin olive oil
- 1 1/2 lbs boneless skinless chicken thighs, chopped into bite-sized pieces
- 1 onion, thinly sliced
- 3 garlic cloves, grated
- 1 cup carrot, shredded
- 1 fresh bay leaf
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 1 pinch ground cinnamon
- salt & freshly ground black pepper
- 3/4 cup dried apricot, chopped
- 1 lemon, juice and zest of
- 3/4 cup kalamata olive, chopped
- 4 cups chicken stock
- 2 tablespoons butter
- 3 tablespoons pine nuts
- 1/4 cup sliced almonds
- 1 1/2 cups couscous
- 1/4 cup flat leaf parsley, chopped
Recipe
- 1 heat the extra-virgin olive oil in a deep skillet over medium-high heat. when the oil ripples add the chicken and brown 3 to 4 minutes on each side. add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes. stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock. reduce heat to low and simmer 10 minutes more. sprinkle with lemon juice and turn off heat. remove bay leaf.
- 2 while chicken simmers, melt butter in a sauce pot over medium heat. add nuts and lightly toast for a couple of minutes. add 1 1/2 cups stock and bring up to a boil then stir in couscous. cover and let stand 5 minutes.
- 3 serve chicken over couscous, or vice versa, and garnish with parsley.
- 4 prep time:.
