Spicy Honey Chicken

Spicy Honey Chicken

Ingredients:

8 boneless skinless chicken thighs, about 2lbs

2 t vegetable oil

Rub:

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

Glaze:
1/2 C Honey
1T Cider Vinegar

Directions:
 

Combine the rub spices in bowl and mix well.

Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

I'm gonna warn you that this can make a hot mess, literally. It's sugar, and it's gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It's totally worth it once you taste this stuff.

If you don't have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

Remember how I had you reserve that extra couple tablespoons of glaze? Ya, drizzle that on top now. Your taste buds will thank you.

Chicken and Spinach Tortellini Soup

Chicken and Spinach Tortellini Soup

Ingredients:

1	tablespoon olive or vegetable oil
1/3	cup chopped green onions (about 5 medium)
1/3	cup julienne carrots (1 1/2x1/4x1/4 inch)
1	teaspoon finely chopped garlic
6	cups Progresso® chicken broth (from two 32-oz cartons)
2	cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1	cup frozen small cheese-filled tortellini
1/4	teaspoon ground nutmeg, if desired
1/8	teaspoon pepper
3	cups chopped fresh spinach

 

Directions:

1.	In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots and garlic in oil 3 to 4 minutes, stirring frequently, until onions are softened.
2.	Stir in broth and chicken. Heat to boiling. Stir in tortellini; reduce heat to medium. Cover; cook 3 to 5 minutes or until tortellini are tender.
3.	Stir in nutmeg, pepper and spinach. Cover; cook 2 to 3 minutes or until spinach is hot.

Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup

Ingredients:

1 tsp. olive oil
1/2 onion, diced
3 celery stalks, diced
4 large carrots, diced or 15 baby carrots, diced
1 tsp. minced garlic
5 cups reduced sodium chicken broth
1 or 2 cans chicken
1 cup cooked brown rice
1 can corn or 1 cup frozen corn
1 12oz can fat-free evaporated milk
salt and pepper to taste
bay leaf (optional)


Directions:

Put olive oil large pot. Add onion, carrots and celery. Cook on medium heat until tender. Add garlic and stir for 1 minute. Add broth, chicken, rice, corn and seasonings. Cover and cook on medium heat for 20 minutes. Then add evaporated milk. Stir and cook on low until ready to serve.

*She added cornstarch to thicken soup, but I didn't have any and it turned out just fine.

A Little Bit of Everything Salad

A Little Bit of Everything Salad

Ingredients:

fresh spinach leaves
fresh romaine leaves
fresh strawberries, cut up
a granny smith apple, cut up
mandarin oranges
dried cranberries
toasted almonds
a bit of shredded rotisserie chicken
poppyseed dressing

Directions:

Just mix it all together and you’ve got one fantastic salad!

Orange Tortilla Soup

Orange Tortilla Soup



Ingredients:

1 Medium yellow onion, chopped
1 Clove Garlic, minced
4 Celery Stalks, sliced
3 Tbs. Vegetable Oil
2 ½ C. Chicken Broth
1 ½ C. Orange Juice
1 14 oz. Can Tomato Sauce
1 C. Water
1 4 oz. can Diced Green Chilies
1 Tbs. Chopped Cilantro
½ Bag Matchstick Carrots ( I used diced)
2-3 Chicken Breasts

Toppings: Grated Pepper Jack/Cheddar Cheese/ Queso Fresco (mexican crumbling cheese)
Tortilla Strips/Chips
Sour Creams
Avocado


Directions:

1. In large pot sauté onion, garlic, celery, and carrots with oil until onions are translucent.
2. Add broth, orange juice, water, and tomato sauce, cilantro, and chilies and simmer until vegetables are tender.
3. While soup is simmering pan fry or grill the chicken breasts with taco seasoning (optional), then shred or dice (I prefer diced) into small pieces. Add to soup.
4. Add your favorite toppings. Enjoy!

Sweet Spice Rub

Sweet Spice Rub

Ingredients:

1/2 cup red chili powder
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons coarse salt


Directions:

Combine all ingredients in a small bowl, mixing thoroughly.  Press spice rub onto each side of the steaks, then grill immediately.  Store left over rub in an air tight container in a cool, dry place for up to six months.

Pasta Caesar Salad

Pasta Caesar Salad 

Ingredients:

penne pasta, cooked
romaine
baby tomatoes
red onions, thinly sliced
shredded parmesan cheese
grilled chicken
croutons
caesar dressing
salt and pepper to taste
drizzle of lemon juice

Directions:

Make Caesar Salad as usual. Add grilled chicken and cooked penne pasta. Toss and serve.

Green Chicken Curry

Green Chicken Curry
Ingredients:

1 bunch cilantro leaves, coarsely chopped, 1 1/2 cups
1 bunch fresh mint, leaves, coarsely chopped, 1 1/2 cups
1 red onion, chopped
6 cloves garlic
1 1/2-inch piece ginger, peeled and coarsely chopped
Kosher salt and freshly ground black pepper
1/4 cup chicken broth (low sodium), plus 1 1/4 cups
2 tablespoons olive oil
2 shallots, thinly sliced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1/4 to 1/2 teaspoon cayenne pepper*
3 boneless, skinless chicken breasts (1 1/2 lb)
1/4 cup Chobani Greek plain fat free yogurt
Cooked basmati rice or warm naan bread, for serving 

 

Directions:

Add the cilantro, mint, red onion, garlic, ginger, and salt, and pepper, to taste, to a food processor or blender. Puree on high until smooth. With the processor running, add about 1/4 cup broth, and blend until the mixture is the consistency of a thick paste, a.k.a. “masala”. Set aside.

In a large pot or deep skillet heat the olive oil over medium heat until shimmering. Add the shallot and cook, stirring often, until golden brown.

Add the spices and cook for 30 seconds. Pour the masala mixture into skillet and cook, stirring often until it deepens in color and aroma. You’ll know it’s ready when it looks shiny, little droplets of oil will appear on the surface, and the masala will hold together as a cohesive mass.

Add the chicken, coating every piece in the masala and stirring often. Continue to cook for 5 minutes, so that the masala really adheres to the chicken. Add about 1 1/4 cups broth, just enough to cover the chicken. Bring to a boil, and then reduce the heat and simmer, uncovered, until the chicken is tender and sauce has thickened slightly, about 20 to 25 minutes.

Remove the pan from heat and stir in the yogurt. Taste and adjust seasonings, if needed. Transfer the mixture to a serving dish and serve over rice or with warm naan bread. 3 servings

*I started with 1/4 tsp of cayenne then added more once I added the yogurt

Chicken and Dumplings

Chicken and Dumplings

Ingredients:

6 cups chicken broth (1 1/2 boxes or 3 cans) OR 6 c. water + 6 chicken bouillon cubes
1 lb. cooked chicken, cut into bite-sized pieces (I use 1/2 of a fauxtisserie chicken and it's FABULOUS! You could also use leftover rotisserie chicken from the grocery store)
1 c. sliced carrots
2 ribs celery, chopped
1 onion, minced
2-3 cloves garlic, minced or pressed
1 bay leaf
1 handful of chopped fresh parsley (or 1 Tbsp. dried parsley)
1/2 tsp. basil
1 14-oz. can evaporated milk (fat free is fine)
1 recipe of Bisquik dumplings (recipe is on the box) or 1 small package of Kluski noodles

Directions:

In a large pot, heat some olive oil over medium heat and add onions and garlic. Saute for a few minutes and then add chicken broth, chicken, bay leaf, and basil. Bring to a boil. Add carrots and celery and reduce heat to a simmer. Cover and cook until carrots and celery are tender. When carrots and celery are almost done, add chopped parsley. Add evaporated milk. Increase heat to boiling and add noodles or add prepared Bisquik by small spoonfuls (they'll really puff up while they're cooking). Cook until noodles are tender or until dumplings are cooked through (they should appear moist but feel firm; this is after about 4-5 minutes).

One other thing--if you know you'll have leftovers, only add dumplings or noodles to what you know you'll eat immediately. The noodles/dumplings will soak up all the liquid in the soup when you store it as leftovers, so you'll have overly-mushy noodles and chicken with no broth if you don't. The other thing you can do is add all of the dumplings or all of the noodles, and then store the dumplings or noodles separately from the rest of the soup. That's easy to do with dumplings, not so much with noodles.

Serves 5-6-ish...

Butter Chicken

Butter Chicken

Ingredients:

1 16 oz. can diced tomatoes
¼ t. powdered ginger
¼ t. garlic paste
1 can chopped green chiles
1 ½ cubes butter (not margarine)
2 small cartons whipping cream (smallest ones)
¼ t. cardamom
1 ¼ t. salt
½ t. black pepper
½ t. Kasoori Methi (dried fenugreek leaves)
4-5 chicken breasts, cut into bite size pieces
Tandoori paste
Directions:

Cut chicken breasts into bite size pieces and marinate in Tandoori paste overnight or for a few hours. Mix a little water with Tandoori paste if too thick. Use about ¼ of the jar of paste. This paste is very hot. Don’t use too much.

Place tomatoes and green chile in blender and blend until smooth. Melt butter in deep pan over low heat. Add ginger and garlic, stirring well and continue heating. Add tomato mixture, cream, cardamom, salt, black pepper and Kasuri Methi. Bring to simmer over lower heat and simmer for 20 minutes.

Add the chicken pieces to simmering sauce and cook for additional 10-15 minutes, just until chicken is done. Serve over hot rice with naan bread. You can also pre-cook and shred the chicken—then add it.

Cilantro Citrus Chicken

Cilantro Citrus Chicken

Ingredients:

1/2 c chopped onion
1/3 c fresh cilantro leaves
1/4 c fresh parsley leaves
1/4 c fresh orange juice
1/4 c fresh lime juice
2 tbsp canola oil
6 garlic cloves
12 skinless, bone-in chicken breast halves
2 tsp salt
1 tsp ground cumin
1/2 tsp freshly ground black pepper

 Directions:

Combine 1st 7 ingredients in food processor; process until smooth. Marinade chicken for 1 hr. Prepare grill. Remove chicken; discard marinade. Let chicken stand for 15 mins. Sprinkle chicken with cumin, salt & pepper. Place chicken breast side down on a grill coated with cooking spray. Grill 12 mins each side, turning once.  

Serve with Spicy Southwest Coleslaw as garnish! 

Cashew Chicken

Cashew Chicken

Ingredients:

2.5 lbs chicken breasts
4 teaspoons cornstarch
1/2 cup rice wine (sake, mirin)
1 onion, sliced
10 green onions
1 piece ginger (1.5 inch)
1.5 cup cashews
1/2 cup olive oil
6-8 tablespoons soy sauce

Directions:

Cut chicken into 3/4 inch cubes. Stir cornstarch into 2 tablespoons of the rice wine and mix well with chicken cubes.

Remove root ends and any dark green or wilted parts from the green onions and rinse. Cut into 3/4 inch lengths. Peel ginger, slice thinly, and then slice into matchsticks. Break cashews into small pieces or chop coarsely.

Heat oil in a wok or pan, add cashews, and stir fry for a minute or 2 until they start to turn brown. Remove and set aside. Add chicken to the pan and stir-fry for 1 minute. Add onions and ginger and stir-fry for another minute. Combine remaining rice wine, soy sauce, and about 1/3 cup water and add to chicken along with cashews. Stir-fry for another minute, make sure chicken is cooked through and serve. Great with sticky rice.

Oven Roasted Mexican Chicken

Oven Roasted Mexican Chicken

Ingredients:

3 chicken breasts or legs, fat trimmed
1/4 teaspoon hot sauce
1/2 teaspoon ground black pepper
1/2 teaspoon kosher salt
1 teaspoon dried oregano
1 teaspoon ground mustard
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1/4 cup olive oil
juice of 1 lime
3 cloves garlic, minced

Directions:

1. Combine all of the ingredients, except the chicken, in a small bowl and whisk together. Place the chicken in a sealable container or bag, then pour the marinade over the chicken. Allow to sit in the fridge for at least 1 hour or up to 24 hours.

2. Preheat your oven to 400 degrees F and place the chicken on a wire rack over a baking sheet (preferably covered in tin foil to prevent the juices from burning to your baking sheet). Bake for 30-40 minutes, until cooked through and the juices of the chicken run clear. Cover with foil and allow to rest for 5 minutes before serving with some fresh summer veggies.

Olive Garden Chicken Scampi

Olive Garden Chicken Scampi

Ingredients:

8 tablespoons butter, divided use

1 tablespoon minced garlic

1 large red onion, thinly sliced

2 bell peppers, green and red, cored and thinly sliced

1 lbs chicken tenders, pounded flat

2 tablespoons butter

1 lb angel hair pasta

1 cup chicken broth

freshly grated parmesan

chopped parsley

Directions:

 

Heat skillet over medium high heat. Add 1 tablespoon butter. Cook garlic until fragrant, remove with slotted spoon. Cook onion and bell pepper until crisp-tender, about 7 minutes. Remove peppers and onions to plate. Add chicken and brown on both sides in another tablespoon of butter. Boil pasta according to package directions. Drain and return to pot. Add remaining butter and slowly stir in chicken broth. Season to taste with salt and pepper. Serve pasta, chicken and peppers on serving dish. Sprinkle liberally with parmesan and parsley.

Crispy Chicken Sandwich

Crispy Chicken Sandwich

Ingredients:
 
4 small boneless skinless chicken breast halves (1 lb.)

1 pkt.  Shake 'N' Bake Chicken Coating Mix

1/2 cup shredded mozzarella cheese

4   French bread rolls, partially split

2 Tbsp. Dijon Mustard

4 large  lettuce leaves

4 large tomato slices 


Directions:

Preheat oven to 400°F. Coat chicken with coating mix as directed on package. Place on foil-covered baking sheet. Bake 20 minutes or until cooked through. Top each chicken breast with 2 Tbsp. of the cheese. Bake an additional 2 minutes or until cheese is melted. Spread cut sides of rolls evenly with mustard. Fill with chicken, lettuce and tomatoes. 

Make Ahead:

Coat the chicken the night before. Cover and refrigerate until ready to bake right before serving. Then, uncover and bake as directed.

Spanish Chicken a la Anderson

Spanish Chicken a la Anderson

Ingredients:

3-4 lbs skinned chicken breasts

Sauce:
1 (7-10) oz jar of green olives + juice
2-3 tsp garlic paste
2-3 tsp ginger paste
1 (6) oz can tomato paste
1/2-1 tsp pepper
1-2 tsp paprika


Directions:

Mix sauce ingredients in juice of green olives (+ water if you use a smaller bottle). Pour over chicken in crockpot. Top with olives. Cover; cook on low for 8-10 hours or on high for 3-4 hours. Serve over rice (or noodles).

Garlic-Lime Chicken

Garlic-Lime Chicken


Ingredients:

3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast halves

2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice

Directions:

1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
2. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.

Chicken Tikka Masala

Chicken Tikka Masala

Ingredients:

Chicken Marinade:
2 lbs boneless skinless chicken breast, chopped i cubes about 1 inch
1 inch ginger root, finely grated or chopped
2 cloves garlic, finely grated or chopped
1/4 tsp turmeric powder
1/4 tsp cayenne pepper powder
2 tbs tandoori masala mix [i use rajah brand]
1/2 cup plain yogurt
1/2 tsp kosher salt


Directions:


mix all the marinade ingredients with chicken, and marinade at least 2-24 hours in fridge.
preheat oven to 400 degrees f.
lay marinated chicken out on a sprayed or lined cookie sheet.
place in oven, and bake for 20-25 minutes.


Gravy:
1/3 cup oil [light canola or vegetable]
2 bay leaves
4 green cardamom pods
4 whole black pepper corns
4 whole cloves
3 inch cinnamon stick
1 red onion, finely diced
1/2 green pepper, seeded and diced
1 inch ginger root, peeled and grated or finely chopped
3 cloves garlic, grated or finely chopped
1 [10 3/4 oz] can, or 1 1/4 cup of tomato puree
1 [10 3/4 oz] can of diced tomatoes, cut up very small
1 tbs ground coriander
1/2 tbs ground cumin
1 1/2 tbs garam masala mix [rajah brand]
1/4 tsp ground cayenne pepper
1/4 tsp turmeric
1 1/2 tsp kosher salt
1 tbs brown sugar
half-pint [1 cup] heavy whipping cream
1 cup water
2 tbs butter
8-10 sprigs of fresh cilantro chopped
1 tbs fresh lemon juice

Directions:

while the chicken is baking, make the gravy.

heat 1/3 cup of oil in a non-stick heavy bottom stock pot over medium heat.
after the oil is heated, add the bay leaves, cardamoms, cloves, cinnamon stick, and peppercorns. cook for about 30 seconds.
add onions and green peppers and fry until onions get translucent. about 10 minutes.
then add ginger and garlic and fry for another couple of minutes.
add the tomato puree and diced tomatoes.
cook this mixture for another 10-15 minutes, stirring continuously until oil appears on the surface.
add the ground coriander, cumin, garam masala, salt, cayenne pepper, brown sugar, and tumeric. fry for another minute.
the chicken should be baked by now.
add the baked chicken along with any juices from the sheet to the mixture along with the heavy cream and water.
mix well and bring to a boil, then simmer for 10 minutes until the chicken is cooked through.

taste for seasonings.

remove from heat and add cilantro [reserve some for garnish], butter, and lemon juice.
mix well.

check the thickness of the sauce. add water to make sauce thinner if desired.

serve with hot basmati or jasmine rice.

Thanksgiving Pot Pies

Thanksgiving Pot Pies

Ingredients:

turkey

mashed potatoes

stuffing

gravy

creamed corn

green bean casserole

a bag of frozen peas

pie crust

Directions:

Pile mixed ingredients in a premade frozen pie crust, you need 2 crusts for each pie. Bake at 350 degrees for 1 hour to 1 hour 30 minutes, until golden brown. Cover crusts with foil halfway.

California Club Pizza

California Club Pizza

Ingredients:

2 chicken breasts, browned in skillet and cubed
2 cups shredded mozzarella cheese
1/2 cup cooked thick bacon, crumbled-about 6 slices
2 cups chopped iceberg lettuce
1 cup chopped romaine lettuce
3 TB mayonnaise
2 large garden tomoates, sliced
2 avocados, sliced

Directions:

Preheat oven to 450. After letting dough rest on countertop for 30 minutes, roll out onto lightly greased baking sheet or pizza pan. Sprinkle cheese, chicken and bacon on dough. Bake for 15 minutes or until cooked through and crust is lightly browned. Toss lettuces with mayonnaise. Slice pizza and place lettuce mixture on top. Finish each slice with tomato and avocado.