CHICKEN CABBAGE STIR FRY

Ingredients
~ 3 chicken breast halves
~1 teaspoon oil of your liking
~3 cups green cabbage, shredded
~1/2 cup diced red bell peppers
~ 1 tablespoon cornstarch
~1⁄2 teaspoon ground ginger
~1 teaspoon garlic powder
~1⁄2 cup water
~Soy sauce to taste 
Directions
1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and red peppers and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours. If you have any left over that is wink emoticon
(You can add onions and red peppers to taste)

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Hot Wings

Season with salt & garlic pepper
Add chicken seasoning to flour
Coat wings n flour
Fry n pan with oil
Turn to evenly cook
Let drain om napkin
For hot sauce:
Red hot sauce
Brown sugar
Regular sugar
Butter
Red hot seasoning
Honey

Simmer all ingredients together til blended and coat chicken. 

Bake on 350 for 10 mins and pour remaining sauce over chicken.
Thank you Shamier Robinson‎ for the recipe and picture

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Oven baked Indian Chicken with Vegetable medley and black beans.

Oven baked Indian Chicken with Vegetable medley 

and black beans.



For the rub I blended equal parts:



Coriander, Cumin, Garlic, Turmeric, Ginger, Onion, 

Chili Powder, Black Pepper, Cloves, Paprika, 

Cinnamon and Nutmeg.


I used Chicken tenderloins (as they were cheap and 

on sale)


I put the chicken in a bag and sprinkled two 

teaspoons of rub and massaged the chicken 

(through  the  bag) I let this sit in the fridge for 

about two hours.

I baked the chicken at 375 for about 35 minutes 

(vary time depending on the thickness of the 

tenderloins)  

uncovered. While the chicken was cooking I sliced 

zucchini, squash and sautéed them in a teaspoon of 

avocado oil. 

The last 5 minutes I threw in about three handfuls of 

fresh spinach and tossed well so it wilted. 


The black beans were from a can wink emoticon Per serving it 

came in around 400 cals


Thanks  to Caroline Gandy for the recipe and photo

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Chicken Fried Chicken with Cream Gravy Recipe

 
Be sure to make this with cream gravy.

4 boneless, skinless chicken breasts
1 egg
1/2 cup milk
1 to 2 cups all-purpose flour
cooking oil or melted Crisco
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper

Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of chicken breasts.

Dredge the chicken breasts in the flour, shaking off the excess. Then dip each piece in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off.) Set chicken pieces aside on a piece of waxed paper.

Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready.

With a long-handled fork, carefully place each chicken breast into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry chicken breasts on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 15 to 18 minutes until chicken pieces are done through. Drain on paper towels.

*Cream Gravy

*After the chicken is removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.

Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried chicken recipe (waste not -- want not) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.

Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired consistency. Check seasonings and add more salt and pepper according to your taste.

*Note to persons new to Cream Gravy:* Gravy-making is an inexact science. Cream gravy is supposed to be rather thick, but if you think it's too thick, add more liquid until you're satisfied with it.

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Ranch, Taco & Onion Seasoning mix

Make your own Ranch, Dry Onion Soup Mix and Taco Seasoning and store in small mason jars....This is soooo much HEALTHIER than those you buy at the store!! They contain a TON of stuff that is not good for you!!

TACO SEASONING

1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.

DRY ONION SOUP MIX

2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper
Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.
Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.

RANCH

5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend.
*Can also substitute Greek Yogurt in the Ranch!

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Mandarin Chicken Recipe

Ingredients
1 whole boneless skinless chicken breast, cut into 4 equal pieces ( 1lb)
vegetable oil cooking spray
2/3 cup sugar ( or less, according to taste)
1/4 cup soy sauce
1 tablespoon lemon juice
1 tablespoon vegetable oil
1/2 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger
1/4 cup water
4 teaspoons cornstarch
Directions
Spray chicken breasts with vegetable oil spray.
Grill chicken breasts 4-6 minutes per side or until done (chicken should be brown in spots).
Chop chicken into bite size pieces, set aside.
Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan.
Heat over medium until sugar is dissolved, stirring often.
Bring to boil.
Combine cornstarch and water.
Add to sauce pan, stirring often.
Reduce heat and simmer 4-6 minutes or until sauce thickens.
Pour chicken into a large frying pan over medium heat.
Heat until chicken sizzles, then reduce heat and pour sauce over the chicken.
Heat through.

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Crock Pot Creamy Chicken

Crock Pot Creamy Greek Chicken


recipe and photos submitted by Dawn Pitner Davis 


Ingredients


3 lbs skinless boneless chicken breasts


12 oz Greek Vinaigrette Salad Dressing (I used 

Wishbone)

8 oz Chives and Onion Cream Cheese (I used 

Philadelphia brand)

6 oz crumbled Feta cheese (I used Athenos)

¼ cup Kalamata olives (mine were already halved, 

so 

if you buy whole I would cut them as you like)

Instructions

Place chicken breasts in crock pot and pour 

vinaigrette over them. Cook on Low 5 hours.

Shred chicken (either in the pot or you can remove it 

and place it back in). Add Cream Cheese, feta 

cheese 

and Kalamata olives. Stir well and cook on low 1 

hour. Stir again and serve hot. I served mine with 

pasta.

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Crockpot Honey Chicken

Crockpot Honey Sriracha Chicken
recipe and photo submitted by Dawn Pitner Davis as seen on Crockpotgourmet
Ingredients
• 1 to 1 1/2 pounds boneless skinless chicken breasts
• 1/4 cup Sriracha sauce
• 1/4 cup honey
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• For the drizzle:
• 1/4 cup mayo
• 1/4 cup greek yogurt
• 1/4 cup sweet chili sauce
• 2 tablespoons honey
• 2 teaspoons hot sauce
•
Instructions
1. Cut chicken into large bite sized chunks
2. Place in crock
3. In a bowl mix together Sriracha, 1/4 cup honey, soy sauce and lime juice
4. Pour over chicken, cover and cook on high for 2-4 hours or low for 5-7 until chicken is cooked through
5. Whisk together drizzle ingredients (You can use 1/2 cup mayo or 1/2 cup greek yogurt instead of 1/4 cup of each. I used all mayo.)
6. Serve chicken with rice or noodles as desired with a generous drizzle of the sauce

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Slow Cooker Chicken Breast Casserole Recipe

4 chicken breast


1 packet Fiesta Ranch mix (by the salad dressing)


1 can black beans

1 can Rotel


1 can corn not drained

1 block cream cheese.

On high in the slow cooker for 4 hours or 6 on low.

Eat over rice or with tortillas!

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Simple Oven Fried Chicken -- Low Fat

INGREDIENTS
SERVINGS 2
2 skinless chicken breast halves, bone in
vegetable oil cooking spray
1⁄2 teaspoon salt
1⁄4 teaspoon pepper, freshly ground
1 teaspoon paprika
DIRECTIONS
Preheat oven to 400 degrees Fahrenheit.
Sprinkle salt and pepper over both sides of chicken.
Spray chicken all over with veggies spray.
Sprinkle all over with paprika.
Fit a rack into a roasting pan; spray with veggie spray.
Place chicken bone side down on roaster rack.
Roast for approximately 45 minutes or until juices run clear.

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Copycat Cracker Barrel chicken and dumplings

Ingredients:

2 cups Flour

½ teaspoons Baking Powder

1 pinch Salt

2 Tablespoons Butter

1 Cup buttermilk, A Bit Less Than A Full Cup (you can  

use regular milk if needed)

2 quarts Chicken Broth

3 cups Cooked Chicken

Preparation Instructions:

In a bowl, combine the flour, baking powder and 

salt. 

Cut the butter into the dry ingredients with a fork or 

pastry blender. Stir in the milk, mixing with a fork 

until the dough forms a ball.

Heavily flour a work surface. You’ll need a rolling pin 

and something to cut the dumplings with. I like to 

use a pizza cutter. I also like to use a small spatula 

to lift the dumplings off the cutting surface.

Roll the dough out thin with a heavily floured rolling 

pin. Dip your cutter in flour and cut the dumplings in 

squares about 2″x2″. It’s okay for them not to be 

exact. Just eye ball it. Some will be bigger, some 

smaller, some shaped funny.

Use the floured spatula to put them on a heavily 

floured plate. Just keep flouring between the layers 

of dumplings.

To cook them, bring the broth to a boil. Drop the 

dumplings in one at a time, stirring while you add 

them. The extra flour on them will help thicken the 

broth. Cook them for about 15-20 minutes or until 

they not doughy tasting. Add the cooked chicken to 

the pot and you’re done!(

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POPEYE'S SPICY CHICKEN - (copycat)

3 eggs
1/3 cup water
1 cup hot red pepper sauce (I like Louisiana Hot Sauce)
4 cups flour
2 teaspoon pepper
2 teaspoon paprika
3 teaspoons cayenne pepper
1 quart buttermilk (optional)
Salt, Pepper, and Garlic Powder (to taste)
1 (1 to 2 1/2-pound) chicken, cut into pieces
Peanut Oil, for frying

1. Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step.

2. In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.

3. In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne.

4. Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder.

5. Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.

6. Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.

7. Heat oil in deep fryer or deep pan to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first. 

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Tequila Lime Chicken

Ingredients
4 limes
1 cup tequila
1/4 cup olive oil
2 teaspoons kosher salt
5 cloves garlic
1 jalapeno, sliced
1/2 bunch chopped fresh cilantro
12 boneless, skinless chicken breasts
2 cups grated Monterey Jack
Options for servings:
Corn tortillas
Flour tortillas
Grated Monterey Jack

Pico de gallo

Jalapeno slices

Lime wedges

Avocado slices

Sour cream

Directions
Slice open the limes and squeeze the juice into a food processor or blender. Add the tequila, olive oil, salt, garlic, jalapenos and cilantro. Blend the mixture until totally combined. Add the chicken to a large plastic bag and pour in the lime-tequila mixture. Seal the bag and marinate in the fridge for several hours or overnight.

Remove the chicken from the bag and grill it over medium-high heat. Rotate the chicken 45-degrees on both sides to create nice grill marks, and continue grilling until the chicken is cooked through, 4 to 5 minutes per side.

Melt the Monterey Jack over the top of the sliced chicken breasts.

Slice the chicken and serve it on a plate topped with the sides.

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Homemade Satay Sauce Recipe

Homemade Satay Sauce (with Chicken)

This classic peanut sauce is simple to make, delicious and can be prepared within 15 minutes with most ingredients from your pantry!

1 tablespoon of cooking oil (coconut goes well)
1 peeled, sliced brown onion
1 teaspoon of minced ginger
1 tablespoon of minced garlic
1 long red chilli, sliced (measure to your taste)
1 tablespoon of soy sauce
Half a cup of unsalted peanuts, crushed with 1 teaspoon of sugar (or use 3T peanut butter, short cut and delish)
2 or 3 ozs to taste of coconut milk/cream
1/2 cup water
Salt and pepper

Sauté the onion in the oil until translucent. Add the ginger, garlic, peanuts and chilli, sauté until fragrant. Add the soy sauce, coconut milk and water, simmer for 10 minutes on a low heat until reduced and thick. Season well.

At this stage you can one of three things:
- Add browned meats (chicken or beef) at this stage and heat through then serve.
- Serve the sauce as a gravy along side your preferred meats, stir fried vegetables and rice.
- Refrigerate. Use within 5 days.

**Keep the heat low once adding the coconut milk/cream, otherwise the sauce may split. If it does split, simply add a little dissolved cornflour to try to bring it back.**

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Beer-Battered Chipotle Chicken Strips

Ingredients:

1½ cups flour, plus 1½ cups separated
12 ounces light beer
1½ teaspoons baking powder
1½ teaspoons smoked paprika
1½ teaspoons salt
1 teaspoon pepper
2 chipotles in adobo, minced
4 large boneless chicken breast, sliced into ½-thick strips
Canola oil for frying

Directions:

1. In a large bowl, add the 1½ cups of flour, baking powder, paprika, salt, and pepper. Whisk in the beer until most of the lumps are gone. Fold in the chipotles, cover and let it set for 1 to 2 hours at room temperature.

2. Remove chicken from the refrigerator 30 minutes before you are going to cook it so it comes to room temperature. In a small fryer, or heavy pot, fill with 2/3 canola oil. Preheat to medium/high heat for 13 to 15 minutes. Oil should be at least 350ºF to 365ºF. Prepare a baking pan and top it with a wire cooling rack, set it aside. Preheat oven to 200ºF.

3. Add the the extra 1½ cups of flour to another bowl and season lightly with salt and pepper. Toss half of the chicken in until evenly coated and shake off excess flour. Dip up to 3 pieces into beer batter and carefully drop 1 strip at a time into hot oil. Cook, turning once for just 2 to 4 minutes or until golden brown. Remove from hot oil using a metal spider utensil and transfer them onto cooling rack. Keep them warm in the oven. Serve with your favorite salsa or sauce.

hispanic kitchen

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Chicken Taco French Bread Pizza

Pizza- and taco-night classics combine for a unique new twist on dinner that preps in a quick 15 minutes.

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• prep time15 min
• total time55 min
• ingredients6
• servings4

Recipe by Jocelyn Delk Adams

Ingredients

1

can Pillsbury™ refrigerated crusty French loaf

1

cup pizza sauce, Old El Paso™ Thick ‘n Chunky salsa, or tomato sauce (your preference)

1

tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)

3/4

cup shredded baked or deli-rotisserie chicken

3/4

cup shredded Mexican or southwest cheese blend

Additional toppings such as diced green onions, diced ripe olives or diced tomatoes, if desired

Steps

• 1Bake 1 can Pillsbury™ refrigerated crusty French loaf as directed on can for 26 minutes.
• 2Increase oven temperature to 450°F.
• 3Cut baked loaf in half lengthwise; cut each piece in half crosswise. Place pieces cut side up on ungreased cookie sheet.
• 4Spread 1 cup pizza sauce, Old El Paso™ salsa or tomato sauce on pieces of bread. Sprinkle 1 tablespoon Old El Paso™ taco seasoning mix evenly over sauce. Divide 3/4 cup shredded baked or deli-rotisserie chicken and 3/4 cup shredded Mexican or southwest cheese blend evenly onto pieces of bread. Sprinkle with desired additional toppings.
• 5Bake 10 to 13 minutes or until cheese is melted, bread is golden brown, and toppings are hot.
• 6Remove from oven. Cool 5 to 10 minutes before serving.

Tips

To mix things up, you can also try this recipe using cooked ground beef or turkey.

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