Bang Bang Chicken Rice Bowl

 INGREDIENTS

Bang Bang Sauce:

1 1/4 c. mayonnaise

2/3 c. Thai sweet chili sauce

2 Tbs. honey

2 tsp. sriracha (or other hot sauce, or just leave out!)

Chicken:

(if you want to make this recipe really easy, just cook up some frozen crispy chicken strips)

2 lbs. boneless, skinless chicken (breasts or thighs) cut into 1" cubes

2-4 Tbs. vegetable oil

1 tsp. paprika

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. salt

1/2 tsp. pepper

1 egg

1/2-1 c. milk

1-2 c. flour

Other ingredients:

rice and/or quinoa, prepared

red cabbage, thinly sliced

carrots (matchstick, or cut very small)

cucumber

avocado

pickled veggies

cilantro

sesame seeds

INSTRUCTIONS

Cook your rice/quinoa if you haven't already

Place the cut up chicken in a large bowl.  Sprinkle the paprika, garlic powder, onion powder, salt, and pepper, then toss the chicken to coat it in the seasonings.

In a separate bowl, whisk together the egg and milk.

Place the flour in another bowl.

Dip the chicken in the egg/milk mixture then roll in the flour until well coated.

Heat the oil in a large pan over med-high heat.  Fry the chicken in batches until done and crispy.  Add more oil to the pan as needed.  Be careful not to overcrowd the pan.

Combine the mayo, chili sauce, honey, and hot sauce.

Assemble the bowls:

Place chicken over the rice/quinoa.  Layer in whatever veggies you like.  Drizzle with sauce.  Toss everything to coat with sauce, and enjoy!

adapted from emilyrecipes.net

Fried Chicken

INGREDIENTS

Boneless, skinless, chicken thighs, cut into smaller pieces

1-2 c. Buttermilk

1 tsp. Garlic powder

2 c. Flour

1/2 c. Cornstarch

 2 tsp. Onion salt

2 tsp. Garlic powder

1 tsp. Pepper

Crisco- enough for frying

INSTRUCTIONS 

Place all the chicken into a container with a lid.  Sprinkle some garlic powder over the chicken, then pour some buttermilk over the chicken.  Stir to coat the chicken.  Cover and refrigerate overnight or up to 24 hours. 

In a large ziplock bag, mix the flour, cornstarch, onion salt, garlic powder, and pepper.  Adjust the amounts as needed.

Dip each piece of chicken in the flour mixture then set on a pan.  (You can put the chicken right into the hot oil to fry, but it makes it better when you let it sit for a bit first).

Heat the crisco in a deep pot for frying.  Place a few pieces of chicken at a time into the hot oil, careful not to over crowd the pan.  Adjust the heat as needed. 

 (When taking camping, I will set it in the fridge overnight, then freeze the chicken in the buttermilk so it stays cold if keeping it in a cooler while camping).  

Poppyseed Chicken

INGREDIENTS

 3-4 chicken breasts, cooked and cut into bit size pieces
1 can cream of chicken soup
1 c. sour cream
1 package Ritz crackers, crushed
4 Tbs. butter, melted
1 Tbs. poppyseeds

Mix the chicken soup and the sour cream.  Stir in the chicken and pour into a baking dish.  

Mix the crackers, butter, and poppyseeds.  Sprinkle on top of the chicken.

Bake, uncovered, at 350 degrees for about 30 minutes, or until crackers are browned and soup is bubbly.

Chicken With Cajun Cream Sauce & Grits

You could serve this over pasta instead of grits...but the grits are so good!   

INGREDIENTS

For the chicken:

Chicken breasts or thighs cut into 2" strips

1/4 c. flour

1/4 c. panko breadcrumbs 

1 c. breadcrumbs

1/2 c. parmesan cheese

1 tsp. salt

1/2 tsp. pepper

3 eggs

oil for pan frying

For the Cajun Cream Sauce:

2 c. heavy cream

1 c. chicken broth

1 Tbs. cornstarch

1 tsp. cajun seasoning

1/2 tsp. salt

1/4 tsp. pepper

1 c. grated parmesan cheese

Veggies for sauce:

2 Tbs. butter

1/2 c. diced red pepper

1/2 c. diced onion

1/2 c. diced mushrooms

1 tsp. minced garlic

For the Grits:

2 c. milk

2 c. chicken broth

1 tsp. salt

1 c. grits

2 Tbs. butter

2 Tbs. cream

1 c. cheddar cheese

INSTRUCTIONS:

1. Start with the veggies.  Melt the butter in a cast iron skillet over medium high heat.  Add the veggies and sauté for about 5 minutes.  Add the garlic, cook for 1 minute more.  Remove the veggies from the pan and set aside.

2.  While the veggies are cooking, mix the flour, both breadcrumbs, salt, pepper, & parmesan cheese in one bowl.  In a second bowl, whisk the eggs.

3.  After the veggies are done and set aside, add a few tablespoons of oil to the pan, enough to cover the bottom.  Dip the chicken in the breadcrumbs, then the eggs, then back into the breadcrumbs.  Add the chicken to the hot oil in the pan and cook on both sides until it is crispy and done.  3-5 minutes on each side, depending on their thickness.  You may need to do this in 2 batches, don't over crowd the pan.  Add a little more oil if needed when you flip the chicken over.  

4.  While the chicken is cooking, prepare the grits.  Heat the milk, chicken broth, and salt in a saucepan.  When it starts to boil, reduce heat to low and whisk in the grits.  Simmer until the grits are thickened, 10-15 minutes, whisking every few minutes to prevent lumps and sticking to the bottom of the pan.  Turn off the heat, add the butter, cream, and cheese.  Stir to combine.  Cover with a lid until ready to serve.  Add more cream if they are too thick.

5.  Mix all the cajun cream sauce ingredients in a bowl.  Add to the empty cast iron skillet after the chicken is finished cooking.  Add the cooked veggies.  Reduce heat to low, simmer until sauce thickens some and is heated through.

6.  Serve the chicken and sauce over the grits.

Honey Lime Enchiladas

1/3 c. honey
1/4 c. lime juice
1 Tbs. chili powder
1/2 tsp. garlic powder
1 lb. chicken or pork, cooked and shredded
8 flour tortillas
1 lb. monterey jack cheese, shredded
2 c. green enchilada sauce
1/2 c. cream

Preheat oven to 350.

Mix the honey, lime juice, chili powder, and garlic powder together then toss with the shredded meat.  Let marinade for 30 minutes or up to a few hours in the refrigerator (if you have time, if not just keep going).

Spray a 9"x13" pan with cooking spray.  Pour 1/2 c. enchilada sauce in the bottom of the pan and spread it around.  Fill each tortilla with the chicken and a handful of shredded cheese (save some to sprinkle on top).  Roll up and place seam side down in pan.

Mix the remaining enchilada sauce with the cream (sometimes I'll add little more!) and pour over the enchiladas in the pan.  Top with remaining cheese.

Bake for 30 minutes or until brown and crispy on top.  Serve with cilantro lime rice, pico de gallo, guacamole, sour cream, and black beans.

Note: You could put the rice and black beans in the tortillas before baking if you like...you'll just need more tortillas and sauce or have leftover chicken!

Crispy Beef or Pork

This beef or pork is great for sandwiches, french dip, tacos, carnitas, etc.

2-4 lb. beef or pork roast OR chicken
4 c. beef broth
onion salt/pepper
Manteca- rendered pork fat (visit your local hispanic market and stop by the meat counter to find some)
OR use Crisco or vegetable oil

Cut the roast into 4-5 smaller pieces, work around the bone if it has one.

Place the meat into the instant pot, cover with beef broth.

Cook on high pressure for 45 minutes.  Natural release for at least 45 minutes, and up to 90 minutes.  

Don't skip this step, this is what makes the meat fall apart.  

Alternatively, you could cook the meat in the crock pot on low for 6-8 hours, or until it is fall apart tender.

Drain the liquid off the meat.  Shred the meat or cut into bite sized pieces.

Heat a deep pot over high heat.  Add a spoonful of manteca.  Allow to heat for a minute, then add some of the meat.  Be careful not to over crowed the pot, you want some empty space around the meat.  Move the meat around so it's not too crowded, sprinkle a little onion salt and pepper on the meat. Don't stir the meat, just let it sit and cook in the hot fat until it starts to get crispy, now stir the meat a little, and let it get crispy on the other side...this only takes a minute or two on each side.  

Remove the meat and repeat the process until all the meat is cooked.  

Loaded Chicken Noodle Soup

3 c. chopped cooked chicken
1 (10.75 oz) can condensed cheese soup
6 c. chicken broth, plus 2 bouillon cubes
1 c. milk
2 stalks celery, chopped
2 large carrots, chopped
1 package Ranch Salad dressing mix (3 Tbs.)
1/2 c. cooked chopped bacon
1 c. shredded cheddar cheese
8 oz. small egg noodles, uncooked

Instructions:
1.  In a large pot combine the chicken, broth (with extra bouillon), cheese soup, milk, veggies, and ranch seasoning.  Bring to a boil, then simmer until veggies are tender.

2.  Stir in dried noodles and cook until done, (about 5 minutes, longer if you use bigger noodles).

3.  Stir in bacon and cheddar cheese.  Stir until cheese is melted.

4.  Serve!

Chicken Tikka Masala

1 1/2 lbs chicken breast, cut into bite sized pieces

Marinade:

1 c sour cream
2 Tbs lemon juice
2 tsp cumin
1/2 tsp black pepper
2 tsp garam masala
1 tsp methi powder (I order on amazon)
1 tsp cinnamon
1 tsp salt
1 tsp ginger

Sauce:

1 Tbs butter
2 tsp minced garlic
1 jalapeno, minced
2 tsp ground coriander
2 tsp methi powder
2 tsp garam masala
1 tsp cumin
1 tsp paprika
1/2 tsp salt
2- 8oz cans tomato sauce
2 Tbs tomato paste
2 c heavy cream
1/4 c cilantro

Jasmine rice

1.  Combine all the marinade ingredients and add the chicken.  Marinade for an hour or two, if you remember ahead of time...if not, that's okay, I forget all the time.

2.  Start cooking your rice, follow the directions on the package.

3.  In a large pan, melt the butter over medium heat.  Add the garlic and jalapeño and cook for 1 minute.

4.  Add the chicken and all the marinade.  Cook until chicken is almost cooked through.

5.  Add coriander, methi powder, garam masala, cumin, paprika, salt, tomato sauce, and tomato paste.  Simmer about 15 minutes.

6.  Reduce heat and stir in the heavy cream.  Warm through.

7.  Serve over rice, garnish with cilantro.

Eat with this Naan bread.

Adapted from northandmouth.com

Grilled Huli Huli Chicken (or Pork)

Marinade:
1 c. brown sugar
3/4 c. ketchup
3/4 c. soy sauce
1/3 c. chicken broth
1 tsp. ground ginger
1 1/2 tsp. minced garlic

Meat:
Chicken breast tenderloins, drumsticks, or thighs.
Pork Chops
or use as a marinade when making kabobs!

Mix the marinade ingredients.  Reserve 1 c. for basting.
Pour remaining marinade over meat and refrigerate for at least 8 hours, or overnight.

Grill meat; baste occasionally with reserved marinade during the last 5 minutes

Crispy Chicken with Bowtie Pasta

2-3 large chicken breasts, cut into 4-6 (or more) smaller pieces
1 c. panko bread crumbs
1/2 c. flour
1 tsp. salt
1/2 c. milk
6 Tbs. olive oil

8 oz. bowtie pasta

8 oz. whipped cream cheese (I'm sure you could use regular)
1 can cream of chicken soup
1 c. chicken broth (I use 1 c water and 2 chicken bouillon cubes)
1/2 c. milk
1 package Italian dressing mix

1.  Gather 3 small bowls/pans.  Place milk, flour+salt, panko each into their own bowl.
2.  Place your cut chicken in a large ziplock bag and pound to even thickness.
3.  Heat your water to cook the pasta.
4.  Heat the olive oil in a large skillet over medium-high heat.
5.  Dip the chicken into the flour, then milk, then panko.  Place directly into heated skillet.
6.  Cook the chicken for 5-7 minutes until the bottom is golden brown, adjusting heat as necessary. (Meanwhile add your pasta to the water once it's ready)
7.  Flip the chicken, lower heat slightly and allow to cook another 5-7 minutes or until cooked through, add more olive oil if needed.
8.  Once the chicken is done, remove from the pan.
9.  Add the chicken broth, cream cheese, cream of chicken soup, milk, and Italian seasoning to the pan.  Whisk and warm through, about 3-5 minutes.
10.  Serve the pasta with the sauce and chicken on top.

adapted from jamiecooksitup.net

Chicken Wings

Line a pan with foil and lightly grease.  Place chicken wings on the pan and lightly brush with olive oil.  Sprinkle with salt and pepper.  Bake at 425 degrees for 45-60 minutes or until just beginning to brown.  Drizzle with sauce and serve.

Sauce:
3/4 c brown sugar
3 Tbs water
3 Tbs Franks original hot sauce
1 Tbs corn syrup

Combine in a sauce pan and cook until the sugar is completely dissolved.

[from Tony Jacobsen]

Chicken Cordon Bleu Pasta

8 oz Penne
1 cup Chicken Breasts, cooked and cubed
1 cup Ham, cooked and cubed

1 1/2 cups Milk
8 oz. Cream Cheese (softened)
2 cups Swiss Cheese, shredded
1/2 tsp. salt
1/4 tsp. pepper
1/8  tsp. cayenne pepper
1/4 tsp. paprika
1/2 tsp. garlic powder

1 cup Panko Crumbs
1/2 cup Butter, melted 
1/4 c. parmesan cheese
Preheat oven to 375.

Cook the pasta according to package instructions.  While the pasta is cooking, combine the milk and cream cheese in a medium size saucepan.  Stir with a whisk over medium heat until it becomes smooth.  Turn heat to low, add the swiss cheese, salt, pepper, cayenne, paprika, and garlic powder.  Stir until cheese is melted.

When pasta is done cooking, drain and return to the pot. Add the chicken and ham and toss to combine.  Pour the milk/cheese mixture over the noodles and toss to combine.

Pour noodles into a greased 9x13 pan.  

Pour the panko crumbs into the melted butter and sprinkle on top of the pasta.  Top with parmesan cheese.

Bake, uncovered, for 20 minutes, or until panko topping is slightly browned and edges are bubbly.

Adapted from amysnewkitchen.blogspot.com

Fauxtisserie Chicken

1 whole chicken
salt based seasoning (season salt or this great rub)

Optional-
garlic
fresh herbs

Make 3 balls of aluminum foil and place them in the bottom of your slow cooker.  These hold the chicken off the bottom so the air can circulate all around the chicken and so it isn't stewing in it's own juices.

Rinse chicken and pat dry with paper towels.  Place the chicken breast side up on a plate.  Pull the skin up all around the chicken.  Stick the garlic and fresh herbs under the skin.

Rub the seasoning VERY liberally onto the skin of the chicken (I like some underneath too).  Place the chicken breast side up on the foil in the slow cooker.  Cook on low 7-8 hours.

*The chicken will be very tender when done.  We love to eat it with mashed potatoes and gravy, or I will shred the chicken and use it in other meals.  You can also strain the drippings and you have some yummy chicken stock.

from OurBestBites.com

Sonoma Chicken Salad

*This is my favorite chicken salad!

Salad Ingredients:
3 1/2 c. cooked, shredded chicken (cooled) (I like to cook
mine in the crock pot, about 3-4 hours on high)
1 c. diced celery
2/3 c. slivered almonds (original recipe calls for pecans)
1/2 c. crasins
1 c. diced apples
2 Tbs. grated parmesan cheese (I have left this out and it is still delish)

Dressing:
2/3 c. mayonnaise
1/4 c. apple juice
3 Tbs. honey
2 tsp. apple cider vinegar
1/2 tsp. prepared yellow mustard
1 Tbs. poppy seeds
1/2 tsp. onion powder
salt and pepper to taste

 In a large bowl, toss together all the salad ingredients.  In a separate bowl, whisk together all the ingredients for the dressing until well blended.  Pour dressing over chicken mixture and toss to coat evenly.  Serve with bread, pitas, or croissants.  Store in refrigerator.

from: cooking classy

Chicken Cordon Bleu- 2 ways

3 boneless, skinless chicken breasts

6 slices of swiss cheese

6 slices of deli ham

salt and pepper

4 Tbs. melted butter

1/2 c. Italian style bread crumbs
1/2 c. panko bread crumbs

Preheat oven to 400 degrees.

1st version:

Mix both bread crumbs together in a small bowl.

Cut each chicken breast in half.  Then butterfly each half so you have 6 pieces of chicken.

Place chicken between wax paper and flatten with a meat mallet (or something else that is hard!).  I like the chicken pretty thin.  Sprinkle with salt and pepper.

Place a slice of ham and cheese on top of each breast. Roll up jellyroll style. Stick a toothpick through to hold if needed.

Roll in butter and then bread crumb mixture.  Place into pan.

Cover pan with foil and bake for 40-60 minutes or until chicken is cooked through.
Bake 40 minutes or until chicken is cooked through.  (I like to remove the foil for the last 5 minutes).

2nd version:
Mix both bread crumbs together in a small bowl.

Cut each chicken breast in half.  Then butterfly each half so you have 6 pieces of chicken.

Place chicken into the bottom of a 9x13" pan.  Top each piece of chicken with a piece of ham and then cheese.

Mix the melted butter and both bread crumbs.  Sprinkle on top of cheese.

Bake, covered, for 40 minutes or until chicken is cooked through.

Serve both with sauce:

4 Tbs. butter
4 Tbs. flour
2 c. milk
2 chicken bouillon cubes
1/2 tsp. salt
1/2-1 Tbs. dijon mustard (how much mustard flavor do you like)
2 tsp. worchestershire sauce
1 c. parmesan cheese

Melt butter in a pan.  Add flour and cook stirring for a minute or two.  Add the milk, whisking constantly.  Crush the bouillon cubes and add to milk mixture.  Add salt.

Cook until it thickens some.  Careful to not let it boil.

Add worchestershire sauce, mustard and parmesan cheese.  Stir on low heat until cheese is melted.

Creamy Chicken and Wild Rice Soup

*This recipe does take some planning ahead, you let it simmer for 1 hour, but it is totally worth the wait! It also makes a lot, it would easily serve 8-10 adults.

1/2 c. butter

1 medium yellow onion, finely chopped

1/2-1 c. corn

1/2 c. chopped celery

1/2 c. carrots, sliced

1 1/2 c. boneless, skinless chicken breasts, cubed (small)

1/2 c. chopped fresh mushrooms

3/4 c. flour

6 c. chicken broth

2 c. cooked wild rice (I like the Near East brand, original long grain wild rice)

1 tsp. salt

1 tsp. curry powder

1 tsp. mustard powder

1 tsp. dried parsley

1/2 tsp. black pepper

1 c. slivered almonds

2 c. nonfat half-and-half (you can use regular, but nonfat is great and, well, nonfat!)

Prep:

Start cooking your rice and then cut up your veggies and chicken and have your broth and half-and-half measured while the rice is cooking, then putting it together is easy!

Directions:

Melt the butter in a large pot over medium heat. Stir in the onion, celery, corn, chicken, and carrots. Saute for 5-7 minutes until the vegetables are tender and the chicken is cooked through. Add the mushrooms and sauté 3-4 more minutes. Then add the flour and stir well. Over medium heat, gradually pour in the chicken broth, stirring constantly. (Warmed chicken broth works the best). Bring the soup just to a boil and then reduce heat to low and let simmer, while stirring, for 5-6 minutes, until it has thickened slightly.

Next, add the rice, salt, curry powder, mustard powder, parsley, black pepper, and almonds. Allow the ingredients to heat through and then pour in the half-and-half. Let the soup gently simmer for about 1 hour, stirring occasionally to prevent sticking. The soup should not boil but should simmer over low heat so that is thickens slowly.

from: melskitchencafe.com

Honey Lime Chicken Salad

2/3 c. vanilla yogurt

2/3 c. sour cream

3 Tbs. honey

1 Tbs. lime zest

1 tsp. salt

1/4 tsp. pepper

4 c. cooked chicken, cubed

2 c. grapes, halved

2 c. apples, chopped bite sized

2/3 c. thinly chopped celery

1/4 c. green onions, sliced

1/4 c. slivered almonds

Mix all ingredients, chill.

Serve in crescent rolls or pita bread.

Tuxedo Salad

*This makes a lot!

16 oz bowtie pasta (farfalle)

The dressing:

1 c. oil

2/3 c. teriyaki sauce

6 Tbs. sugar

2/3 c. apple cider vinegar

1/2 tsp. salt

1/2 tsp. pepper

Mix all ingredients together to create the dressing. Cook the pasta the night before and add it to the dressing so that the pasta can soak it up.

10 oz. baby spinach

6 oz. crasins

2 cans, 11 oz. mandarin orange segments, drained

3 green onions, chopped

1/4 c. toasted sesame seeds

6 oz. honey roasted peanuts

2- 8 oz. cans water chestnuts, drained

teriyaki chicken cooked and cubed and cooled

(you can buy this frozen at some stores, or make your own...I make my own using the following recipe)

Teriyaki Chicken Marinade

3/4 c. brown sugar

2/3 c. soy sauce

1 clove garlic, minced

1/4 tsp. ginger

2 Tbs. lemon juice

Marinade chicken for at least 1 hour. Bake one hour at 325 degrees in sauce turning three times until for tender.

Assemble in a large, large bowl and enjoy!

from Michelle Wright

Parmesan Chicken

Marinade 4-6 chicken breasts in Italian Dressing for 4 hours. (I usually forget to do this, so I just dip it in the dressing before I dip it in the crumb mixture!)

Dip Chicken in crumb mix of:

1 c seasoned bread crumbs

1/4 c parsley flakes

1 tsp oregano

2 tsp salt

1/2 c parmesan cheese

1 tsp paprika

1/2 tsp basil

1/2 tsp pepper

1/2 tsp garlic powder

Place chicken in 9x13 pan and drizzle with 4 Tbs. melted butter.

Bake 45 minutes at 350.

Serve with pasta and red sauce…or veggies and alfredo.

Crock Pot Angel Chicken

This recipe is a staple at our house. So yummy and easy!

4 bonless, skinless chicken breasts

1/4 c. butter 

1 package dry Italian salad dressing mix

1 can Campbell's golden mushroom soup

1/2 c. apple juice

4 oz. onion and chive cream cheese

pkg. angel hair pasta

Place chicken in crock pot. In sauce pan melt butter. Stir in Italian salad dressing mix, soup, cream cheese, and apple juice. Pour over chicken. Cook on low 4-5 hours. Pour over cooked pasta or rice.

from Michelle Wright