Chicken Salad

 4 c. cut up chicken

1/2 c. onion, chopped

1/2 c. celery, chopped

1 c. mayonnaise

1 c. whipping cream, whipped

1 tsp. chicken bouillon granules or 1 cube

salt and pepper

Mix all ingredients together and spoon onto rolls or small cream puffs. Serves 12.

Oriental Chicken Salad

Ingredients

Salad:

 3 c. romaine lettuce - chopped

1 c. red cabbage - sliced thinly

1 c. napa cabbage - chopped

1/2 c. carrot - julienned or shredded

1 green onion - chopped

1 Tbsp. sliced almonds

1/3 chow mein noodles

Dressing:

3 Tbsp. honey

1 1/2 Tbsp. rice wine vinegar

1/4 c. mayonnaise

1 tsp. dijon mustard

1/4 tsp. sesame oil

Chicken:

1 egg mixed with 1/2 c. milk

1/2 c. flour

1/2 c. corn flake crumbs

salt and pepper

Dip chicken in milk/egg mixture.  Dip/cover with flour/corn flake mixture. Deep fry each side of chicken until golden brown.  While chicken is cooking, mix salad ingredients together. Set aside. Mix dressing ingredients together. When chicken is done, slice and serve in salad-- top with dressing. Or use pre-made chicken breasts.  Also tastes good with broiled or grilled chicken breasts. 

Mom's Swiss Enchiladas

 

2 c. chopped cooked chicken or turkey

1/2 can (4 oz. size) chopped green chiles

1 can (7 oz. size) green chile salsa

1/2 tsp. salt

2 c. whipping cream or evaporated milk

12 corn tortillas

1 1/2 c. shredded cheese

Combine chicken, chiles, and salsa for filling.  Mix salt and cream for sauce.  Fry each tortilla in hot oil and dip in cream.  Fill with chicken mixture.  Roll and place in ungreased pan.  Pour remaining cream over them and top with cheese.  Bake at 350° for 15-20 minutes.

Crockpot Sweet and Sour Chicken

Description:

I adapted this yummy recipe (everyone's favorite in our family-- even the kids!) to make it super fast in the crockpot. If I can get it in the crockpot in the afternoon, I can have dinner done in about 10 minutes-- it is great for easing the stress of the pre-dinner hour! 

Ingredients:

3/4 c. sugar

1/2 c. vinegar

1/2 t. chicken bouillion

3 1/2 T. catsup

1 T. soy sauce

3 lbs. frozen chicken breasts

Directions:

Mix first 5 ingredients in crock pot. Add frozen chicken breasts and cook for 6-7 hrs. on low. Thicken sauce in a saucepan with water and cornstarch just before serving. Serve over rice. Enjoy!

Number Of Servings:4-6

Preparation Time:10 minutes

Cafe Rio Shredded Chicken Salad

Shredded Chicken:

5 lbs or 7-8 boneless skinless chicken breasts

2 cans diced tomatoes

2 cans diced green chilies

1 tsp salt, pepper, garlic salt, cayenne pepper

Dash of tabasco

Dressing:

1/2 jar herdez salsa verde (I use mild salsa verde)

1/2 cup Mayo

1/2 pkg dry buttermilk ranch dressing

1/2 Tbsp canned jalapenos

1/8 bunch cilantro

1/2 can evaporated milk

1 clove minced garlic

1 Lime juiced

Cook shredded chicken ingredients 4 hrs in crock pot. Shred and add lime juice. This makes a lot and is good left over. Blend dressing ingredients in a blender. Serve shredded chicken with black beans, corn, shredded cheese, lettuce, and rice in tortillas or as a salad.

Lemon Pepper Chicken

4 skinned and boned chicken breast halves

1/4 c. all purpose flour

1/2 tsp. lemon-pepper seasoning

1/4 tsp. salt

1/4 c. butter or margarine, melted

1 T. lemon juice

Place chicken between 2 sheets of heavy-duty plastic wrap and flatten to 1/4 inch thickness using a meat mallet or rolling pin.  Combine flour, lemon-pepper seasoning, and salt; dredge chicken lightly in flour mixture.  Cook chicken in butter in a large skillet over medium heat 3 minutes on each side or until golden.  Add lemon juice, and cook 3 additional minutes.  Yield: 4 servings.  This a delicious, fast, main dish.

Curry Chicken

 

1 can cream of chicken soup

1 cup mayonnaise

11/2 tsp. curry

6 chicken breasts

1 c. shredded parmesan cheese

1/2 c. herb-seasoned bread crumbs

1/3 c. melted butter

Place chicken breasts in a 9x13 pan.  Mix the first 3 ingredients and pour over chicken.  Sprinkle parmesan cheese and bread crumbs on top, then drizzle with melted butter.  Bake at 350º for 40 minutes.  Quick to prepare and everyone's favorite to eat!

Award Winning Creamy White Chili

 

2 lbs. cooked chicken cut into bite size pieces

1 med onion

Veg. oil

 4 cans white beans

4 cups chicken broth

2 small cans green chiles (can add more for more spice)

2 chicken bouillon cubes

2 tsp. salt

2 tsp. ground cumin

2 tsp. oregano

1 tsp. pepper

cayenne pepper to taste

1 can evaporated milk

4 oz. cream cheese

1 can petite diced tomatoes, drained


Saute chicken, onions, and spices in some oil.  Throw into crockpot with everything else. Keep on low to warm until ready to serve.   Adding evaporated milk, cream cheese, and diced tomatoes the last hour of cooking.  Serves 8

LA SALSA BESCIAMELLA

Besides being typical of Northern Italy, this recipe claims to be one of the richest sauces Italians make.  If you are scared by words like butter and cream, margarine and half and half work just as well, but the sauce isn't as sweet and rich.

INGREDIENTS:

3 Tbsp. butter or margarine

1-2 cloves fresh garlic, minced

1 cup cream (heavy or half and half)

1 cup milk

1 Tbsp. Flour

¼ cup Parmesan cheese

1/8 tsp. nutmeg

¼ tsp. salt

1/8 tsp. pepper

INSTRUCTIONS:

In medium saucepan, melt butter and sauté garlic until slightly golden.  DO NOT burn.  Then add the cream and stir on medium heat.  Stir milk and flour together eliminating lumps.  Add this mixture to the cream, butter, and garlic.  Continue stirring on med-high heat making sure the sauce doesn't scorch or stick to the bottom.  Simmer about 5 minutes while sauce thickens.  Add cheese, nutmeg, salt, and pepper.  Sauce is ready to be tossed with any type of pasta when it reaches a medium gravy consistency.

Easy additions to La Salsa Besciamella are mushrooms, broccoli, asparagus, ham, peas, artichoke hearts or cooked chicken.  Simply add to pasta before tossing with sauce.

Sweet and Spicy Chicken Tenders

Serves: 4

Ingredients

• For the chicken:
• 2 boneless skinless chicken breasts, pounded to ½ inch thickness and cut into strips
• 1 cup flour
• 1 teaspoon each salt and pepper
• 2 eggs, lightly beaten
• 2 cups panko bread crumbs

• For the sauce:
• 3/4 cup granulated sugar
• 1/2 cup honey
• 3/8 cup ketchup
• 1 1/2 tablespoon white vinegar
• 3 teaspoons chipotle adobo sauce (or tabasco chipotle sauce)
• 3/4 teaspoon salt
• 3/4 teaspoon garlic powder
• 3 tablespoons cornstarch

Instructions

1. For the chicken: Preheat oven to 400°F. In a large zip-top bag, add the flour, salt, and pepper. Seal bag and shake to combine ingredients. Place the eggs in a shallow bowl and the panko bread crumbs in a second shallow bowl. Drop a few pieces of chicken into the flour mixture and toss to coat. Then dip the chicken into the egg, turning to coat. Last dip the chicken into the bread crumbs, turning to coat and place on a baking sheet. Repeat until all chicken is coated. Bake for 16 minutes, or until chicken is crispy and cooked through. Remove from the oven and dip chicken into the honey chipotle sauce (see below).
2. For the sauce: While the chicken strips are baking, prepare the sauce. Add all the ingredients except the corn starch in a small saucepan and stir to combine. Bring to a gentle boil, whisking throughout. Once sauce comes to a boil, combine the cornstarch with ⅓ cup cold water in a small bowl and pour into the sauce (if you don't mix it first it'll clump). Reduce heat to low and stir occasionally until chicken is out of the oven and ready to be dipped in sauce.

Notes

- For the sauce ingredients, chipotle adobo is the sauce that chipotle peppers are packed in. You can find them canned in the international foods section at the grocery store. I just remove the chipotle peppers from the can and scoop out the sauce at the bottom. If you don't have adobo sauce you can use tabasco chipotle pepper sauce (smoked) and it still tastes fantastic!

Chicken Tamales

I made tamales the other day using a few different authentic-looking recipes based on what we had on hand or could find in stores. I had to adjust it a few times so this might be a rough estimate but here's the recipe I used! I also split it into two days so it wouldn't take too much time!

Makes 48-60 tamales. They freeze well so feel free to store them in the freezer for up to a year. Microwave in a sandwich bag with a small opening to reheat - acts as a makeshift steamer!

Ingredients:
24 dried chilies - I chose guajillo chilies but I'm sure any kind would work. I might choose a different kind next time.
1/2 onion
1 garlic clove
2 bay leaves
Salt
Pepper
Cumin
Chili Powder
Garlic Powder
Oregano
Corn Oil
Baking Powder
900 g lard (This amount is up to your discretion. If you run out you'll make up the difference with chicken broth. But the more lard you use comparatively the better it'll taste)
1 kg/2.2 lb bag masa
1 whole chicken, about 5 lbs depending on the size of your stock pot.
4-5 dozen corn husks - about an 8 oz bag

Equipment
Steamer Pot
Stock Pot (with cover)
Large mixing bowl
Electric mixer
Blender
Saucepan
Strainer
Disposable gloves

Directions
1. Wear gloves and remove stems and most of the seeds from chile pods
2. Place chile pods, onion, garlic clove, a dash of salt and pepper, 2 bay leaves, and a dash of oregano in 9 cups of water (or enough water to cover all the ingredients. Bring to a boil, then simmer for 30 minutes.
3. Strain out the chilies and place in blender. Add 3.5 cups of water from the pot into the blender as well. Blend well.
4. In a saucepan, melt 2 tbsp of lard/crisco on medium heat. Pour the contents from the blender through a fine strainer into the saucepan. Mix in some salt, let simmer for 10 minutes, then put in the refrigerator until ready to use.
5. Place the whole chicken in the leftover ingredients in the pot. Add more water until the chicken is covered. Cover the pot. Bring to a boil, then simmer for at least 3 hours - overnight. Chicken should be falling off the bone. Save the broth.
6. Shred the chicken. Discard any fat, bones, and skin. Mix in 1 cup of the chili sauce and put in the refrigerator until you're ready to use.

-- This is where I stopped for the night! --

7. Let husks sit in boiling water for 1-2 hours, or until ready to use.
8. In a very large bowl use an electric mixer to mix 2 cups of lard with 3 tbsp of chicken broth. You can also use a stand mixer for this. When fluffy, mix in 6 cups of masa harina, 3 tsp of baking powder, 3 tbsp chili powder, 1.5 tbsp garlic powder, and 1.5 tbsp cumin. If the dough is too dry mix in 1 cup of chicken broth at a time. It should spread like peanut butter. If you run out of dough while making the tamales just make some more! Now you're ready to start putting all the tamales together!
9. Place a corn husk in front of you with the small end pointing away from you. Spread masa over the entire bottom 2/3 of the husk. It should be about 1/2 in thick.


10. Place a line of the chicken mixture in the center of the masa and drizzle some chile sauce on it. Try not to touch the sauce or chicken with your bare hands because it can really sting!


11. Roll the corn husk tightly so the masa completely surrounds the chicken mixture. Fold the small end inwards.

12. When you've rolled enough tamales to fill your steamer (open side up!), steam 1-3 hours depending on the size of your steamer and how tightly packed your tamales are inside. To check, at 1 hour pull one out and see if the masa is solid. If it's still soft in places or stuck to the corn husks put it back in and check 15 minutes later.


13. Put tamales in a freezer-safe bag, then into the freezer to eat later!
14. Enjoy!

Chicken Tortilla Soup

Sorry, I know we've got another chicken tortilla soup recipe on here, but this is another recipe the nutritionist at the hospital came up with! I think her stamp of approval is worth sharing. Her goal was to create a food that was healthy, attractive in color and smell, and tasty! Let me know what you think.

Makes 10 servings (1 serving = 1 cup)

Ingredients:

• 4 chicken breasts, cooked and shredded
• 1 tbsp olive oil
• 1 red onion, diced
• 3 garlic cloves, minced
• 2 (15 oz) cans diced fire-roasted tomatoes
• 1 package taco seasoning
• 2 (15 oz) cans no-salt added black beans
• 2 (15 oz) cans no-salt added pinto beans
• 8 oz diced green chilies
• 8 oz chile verde (green)
• 1 cup water
• Toppings: shredded cheese, sour cream, avocado, and whole grain tortilla chips

*Multi-grain scoops really make this soup. I'd spring for those if you can.

Directions:

• Fill a 3-quart saucepan halfway with water. Place chicken in water and bring to a boil over high heat. Once boiling, reduce heat to medium-high and continue to cook chicken for ~10 minutes or until cooked through. Remove chicken from pot and let cool. Shred chicken and set aside. 
• Preheat oil in a large stockpot over medium heat. Pour onion into pot and cook for ~5 minutes or until softened and starting to brown. Add garlic, cook for an additional 1-2 minutes. Stir often to make sure garlic doesn't burn.
• Add tomatoes (do not drain) and taco seasoning to the pot.
• Drain one can of black beans and one can of pinto beans. Save the liquid in the other two cans. Add the beans, liquid from the two bean cans, green chilies, Chile Verde, and water to the pot. 
• Bring soup to a boil. Turn down heat to medium-low and simmer for 30 minutes or until thickened. 
• To serve - pour soup into bowl. Add preferred toppings. 

Nutrition Facts:

Amount per serving:

• Kcals: 310
• Carb: 45 g
• Fat: 2.5 g
• Protein: 24 g

Oven “Fried” Homemade Chicken Nuggets [and Boneless Buffalo Wings]

I have been craving boneless buffalo wings but the thought of anything fried makes me feel automatically queasy. So I searched and came across this recipe. IT IS AMAZING!!! We made them for dinner last night and I wanted more today so I made them for lunch. If something sounds good I stick with it because that doesn't happen very often these days.

Jacob doesn't like buffalo sauce so we left his plain and he said they were still awesome, a little spicy, so if you can't handle heat I would say leave the cayenne pepper out, or try some other spices. The combo of Greek yogurt and Panko [which I was nervous about] are amazing so I think if you experiment with different spices it should be a success. We want to experiment with some other flavors of sauces and dips so I'll let you know how that goes.

Also word to the buffalo sauce lovers who want to try this, YOU MUST USE FRANK'S RED HOT!!! I have bought a couple different brands of hot sauce, all in the name of trying to save a couple dollars, and they have all tasted wrong. So I bit the bullet and went for the one everyone raves about and I will never go back, never, no never. Trust me on this one.

Here is where I got the recipe > Foodie with Family

A couple things I did differently >>>

• I couldn't find whole wheat Panko so I used normal ones
• I used a bowl to mix the chicken with the Greek yogurt, the Ziploc seemed too messy
• I did not use 8 chicken breasts because I was only feeding 2 mouths, measure accordingly
• I did not combine the Frank's Hot Sauce with butter, I just tossed the wings straight in the Hot Sauce and they were amazing
• And I do not really like Bleu Cheese Dressing so we did Ranch
• Oh and we served them with rice and broccoli to make it a dinner that had some veggies!

Oven “Fried” Homemade Chicken Nuggets [and Boneless Buffalo Wings]

Ingredients

• 8 boneless, skinless chicken breasts
• 2 1/2 cups plain Greek yogurt
• 2 teaspoons cumin, divided
• 1 1/2 teaspoons cayenne pepper, divided
• 1 1/2 teaspoons garlic powder, divided
• 1 1/2 teaspoons onion powder, divided
• 3 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 4-6 cups panko bread crumbs (preferably whole wheat)
• Cooking oil spray (canola, vegetable, grapeseed or peanut.)
For Wing Sauce:
• Mild: 1/4 cup each Frank's Red Hot Sauce and melted butter
• Medium: 1/3 cup Frank's Red Hot Sauce and 1/4 cup melted butter
• Hot: 1/2 cup (or more!) Frank's Red Hot Sauce and 1/4 cup melted butter
Optional for serving:
• Bleu Cheese Dressing for dipping

Instructions

Combine the yogurt, 1 teaspoon each of the cumin, cayenne pepper, garlic powder, and onion powder, 2 teaspoons of the kosher salt, and the black pepper in a one-gallon resealable plastic bag. Close it and use your hand to squish the contents around until it's mostly evenly combined. Set aside.

Trim the chicken breasts of any gristly bits and slice them into even pieces. I usually cut it in half cross-wise, then into pieces that are about 2-inches by 1 1/2-inches by 1/2-inch but you can cut them into any shape you'd like as long as they're mostly equal in size. This makes them cook more evenly. Transfer all of the chicken pieces into the bag with the yogurt, seal the bag, and squish everything around so the chicken is evenly coated in the spiced yogurt. Let this rest in the refrigerator for 30 minutes.

Preheat the oven to 350°F. Line a baking sheet with foil and lightly spritz it with cooking oil (either a spray bottle of oil or non-stick cooking spray.)

Add 4 cups of the the panko bread crumbs and the remaining cumin, cayenne, garlic and onion powders, and salt to a pie plate or other shallow dish and stir them together. Using tongs to keep your hands neat, remove one chicken strip at a time and lay them in the dish of bread crumbs. Flip them over, pressing crumbs onto all yogurt covered surfaces, then transfer the coated piece of chicken to the lined baking sheet. Repeat with the remaining chicken and crumbs, leaving a little space between each piece to allow air to circulate around it as it bakes. If you find yourself running out of crumbs, add the remaining panko and spice it up with a little more cumin, garlic and onion powder, and salt. When you have coated all of the pieces, bake for about 25 minutes or more, depending on the size you've cut the chicken to, or until the coating is golden brown and crunchy and the internal temperature of the thickest piece is 170°F.

These can be served as is with a variety of dips ~OR~

To Make Boneless Buffalo Wings:

Stir together the proportions of hot sauce and butter to create the degree of heat in the sauce you prefer. You can either serve this as a dip (as my husband prefers) or toss the crispy wings in the sauce. If you toss them in the sauce, serve them immediately as they do soften after a short while. These are wonderful with the traditional bleu cheese dip!

Double Crunch Honey Garlic Chicken

i was looking for a new chicken recipe.

this one is a little like the honey sesame chicken but crunchy and i didn't have time for the crock pot part!

it turned out amazing. very yummy.

i usually don't like fried chicken but this was good.

next time i want to try and bake it.

i found the recipe here >>>Double Crunch Honey Garlic Chicken

Double Crunch Honey Garlic Chicken
Ingredients:
For the chicken
4 chicken breasts
1 cup flour
2tsp salt
2tsp black pepper
1 1/2 tbsp ground ginger
1 tbsp ground nutmeg
1 tsp ground thyme
1 tsp ground sage
1 tbsp paprika
1/2 tsp cayenne pepper

For the egg wash:
2 eggs
4 tbsp water

For the sauce:
2 tbsp olive oil
3 – 4 cloves minced garlic
3/4-1 cup honey (depending on how sweet you want it)
¼ cup soy sauce
1 tsp ground black pepper
 
Combine the flour and spices together in a medium bowl. Prepare the egg wash by gently beating together the eggs and water. Pound the chicken breasts so that they are even and season with salt and pepper. Dip the meat into the flour mixture, followed by the egg wash, and one more time in the flour mixture. If you need to, press the flour mixture into the meat to get good contact. 

Heat a skillet with a half of an inch of canola oil covering the bottom. When the oil is hot, reduce the heat to medium and  fry the chicken breasts for about 5 minutes on each side or until golden brown and crispy. Since the meat was pounded thinly, it should not take longer than that. Transfer to a baking sheet lined with paper towels.

In the meantime, prepare the sauce. Combine the oil and garlic in a medium saucepan, cook slightly, making sure the garlic does not brown. To the garlic, add the honey, soy sauce, and pepper. Simmer together for 5-10 minutes. Remove from heat and allow to cool. Dip the cooked chicken breasts into the sauce and serve over noodles or rice.

Chicken Tortilla Soup

this is my favorite chicken tortilla soup! it has awesome flavor!

you can make a huge batch and freeze it.

Chicken Tortilla Soup

1 tbsp vegetable oil

2 garlic cloves, chopped

2 medium carrots, chopped

2 medium stalks celery, chopped

1 small onion, chopped

½ jalapeno chile with seeds, thinly sliced [leave out seeds if you don't like it heat!]

1 tsp ground cumin

1 carton [32 oz - 4 cups] chicken broth

1 ½ cup water

1 cup fresh corn kernels [about 2 ears, can use frozen as well]

2 tbsp fresh lime juice

2 cup (½” pieces) skinless rotisserie chicken meat [I use crock pot shredded chicken]

½ cup loosely packed fresh cilantro leaves, coarsely chopped

2 plum (roma) tomatoes cut into ½ “pieces

1 ripe medium avocado, cut into ½ inch pieces

Lime wedges

Tortilla chips [or homemade tortilla strips]

In 5 to 6 qt sauce pot, heat oil over low heat until hot.  Add garlic, carrots, celery, onion, and jalapeno and cook, covered, 8 to 10 minutes or until veggies are tender, stirring frequently.  Add cumin and cook 30 seconds, stirring.  Add broth and water to veggie mixture; cover sauce pot and heat to boiling over high heat.  

Stir corn kernels, lime juice, chicken pieces, and chopped cilantro into broth mixture in sauce pot; heat to boiling over high heat.  Remove sauce pot from heat; stir in chopped tomatoes.

Ladle soup into warm large soup bowls; sprinkle with avocado pieces.  Serve with lime wedges to squeeze over soup.  Accompany with tortilla chips to crush into soup.

White Chicken Chili

Well the jackets and long sleeve shirts have finally made their appearance. Fall is here! Here's a warm hearty fall recipe to help keep your mind off the thought that the impending Winter isn't too far behind. 

White Chicken Chili

2 cans Great Northern beans (or 1 1/2 c dry great northern beans plus 2 cups water) 1 can green chiles, diced 4 boneless skinless chicken breast 1 medium onion, chopped 2 cups chicken broth 1 clove garlic 1 package corn, frozen 1 tablespoon cumin Directions: Cook in a slow cooker for 4-6 hours on high or 8 hours on low. Once it has cooked for 3/4 of the time, shred the chicken breasts in the crock pot. Serve with tortilla chips, cheese, or sour cream.

Baked Creamy Chicken Taquitos

so these are BOMB!

im a big fan of anything that has cream cheese in it.

we used flour tortillas but you can use corn too.

i found the recipe here >>> Baked Creamy Chicken Taquitos

1/3 cup (3 oz) cream cheese
1/4 cup green salsa
1 Tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 Tablespoons chopped cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
about 12 small corn or flour tortillas
kosher salt
cooking spray

Instructions:
Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos.

Basil Chicken in Coconut Curry

we enjoyed this curry with some rice!

i found the recipe here >>> Basil Chicken in Coconut Curry

*Serves 4

INGREDIENTS:
3 skinless, boneless chicken breast halves
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder
1 medium red onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)
1 tablespoon olive oil
1 14-ounce can light coconut milk
1 tablespoon cornstarch
1 tablespoon dried basil
1 teaspoon grated fresh ginger
3 cups hot cooked rice

DIRECTIONS:
Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.

In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.

Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice.

Grilled Bacon-wrapped Chicken

Some friends of ours made this for us on the fourth of July and we made it ourselves a few days later. It was super easy and delicious!

1 package of bacon
3/4 cup brown sugar
10-12 chicken tenderloins
Salt and pepper
Chili powder

 Directions

Season tenderloins with salt, pepper and chili powder. Wrap each one with a slice of bacon. Should wrap around a few times. Bacon should stick to chicken without toothpicks. Press bacon-wrapped chicken into brown sugar and grill or bake until cooked through.

Honey Sesame Chicken

I have come across this recipe several times in the blog/pinterest world and finally decided to try it, since with soccer season in full swing over here, I was desperate for some more crock pot recipes. About a half hour before it was done I threw some snap peas in with the sauce and served with rice. The secret to this recipe is: do not overcook. I did it once on high for the full 3-4 hours and it wasn't nearly as good as when I did it for just 2. But it is really tasty and uses normal ingredients and everyone really liked it.

Ingredients:
4 boneless, skinless chicken breasts 
Salt and pepper
1/2 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Directions: 
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.