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Posts tagged ‘chicken’

Healthy Chicken Soup: A Family Recipe

Chicken Soup is a comfort food. Nothing is better than home cooked chicken soup when it is cold outside or you are feeling under the weather.

Serves 12

Ingredients:

  • 2 large or 4 small boneless chicken breasts
  • water
  • Salt and pepper to taste
  • 2 cloves garlic, chopped
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 1/2 small onion, chopped
  • 2 big or 4 small potatoes
  • 2 chayote [what is a chayote?]
  • 1cup mushrooms
  • 1 cup green peas
  • 1/2 cup corn
  • 1/4 cup Bell pepper
  • 1/4 cup chopped fresh basil or parsley for garnish
  • 2 tablespoons tomato paste
  • 6 eggs

What to do:

  1. Place the chicken in a large pot. Cover with water.
  2. Add a little salt, pepper, and the garlic.
  3. Boil the chicken.
  4. Remove the chicken and cut into small cubes.
  5. Add in the carrots, celery, onion, bell pepper, chayote, and potatoes to the water. Add enough water to cover the vegetables.
  6. Bring the water back to a boil.
  7. Turn the heat down to medium and cook for about 20 minutes until the vegetables are tender.
  8. Add the chicken back in to the pot.
  9. Add the mushrooms, tomato paste, corn, and peas to the pot.
  10. Add more water if needed to cover the top of the food.
  11. Bring the water back to a full boil.
  12. Cook for about 10 minutes more.
  13. Add the 6 eggs 1 at a time. You are basically poaching the eggs. (How to make poached eggs)
  14. When the eggs are done, add salt and pepper to taste.
  15. Add fresh basil or parsley for garnish.
  16. Serve and enjoy.

Category:

Lunch/ Dinner, Recipes, Soup, Chowder, chili, stew

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Easy Cornbread Chicken Casserole Recipe

Ingredient

  • 4 cups cooked cornbread, crumbled
  • 1/4 cup bell pepper, chopped
  • 1/4 cup green onions, chopped
  • 1/4 cup celery, chopped
  • 1 1/2 cups coarsely chopped cooked chicken
  • 1 can cream of chicken soup,
  • 1 1/2 cups chicken broth

What to do

  1. Combine cornbread, bell pepper, onion, and celery.
  2. Mix well. Place half of this mixture in a 2 quart buttered casserole dish.
  3. Spread chicken over top of cornbread layer.
  4. Combine soup and chicken broth and pour over chicken.
  5. Place remaining cornbread mixture over this; down with spoon.
  6. Set aside while you preheat the oven to 350 degrees.
  7. Bake, uncovered, for 45 minutes. press

Category:

Lunch/ Dinner, Recipes

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Easy BBQ Shredded Chicken Sandwich

Easy BBQ Shredded Chicken Sandwich

Serves 4
Prep time: 15 Minutes
Cook time: 25 minutes

Ingredients

  • 1/2 cup ketchup
  • 1 tablespoon molasses
  • 1 tablespoon mustard
  • 1 tablespoon cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon vegetable oil
  • 2 tablespoons finely chopped shallot
  • 3/4 teaspoon chili powder
  • 1/4 teaspoon salt
  • 4 hamburger buns
  • 2 (8-ounce) boneless, skinless chicken breasts, cut in half lengthwise

Cooking Equipment

  • Whisk
  • Liquid measuring cupInstant-read
  • thermometer
  • Large plate
  • 12-inch skillet with lid
  • Rubber spatula
  • Tongs
  • Oven mitts
  • 2 forks
  • Soupspoon

What to do:

  1. In liquid measuring cup, whisk together ketchup, molasses, mustard, vinegar, and Worcestershire sauce. Set aside.
  2. In 12-inch skillet, heat oil over medium heat for 1 minute (oil should be hot but not smoking).
  3. Add shallot, chili powder, and salt. Cook, stirring occasionally with rubber spatula, until shallot is softened, about 3 minutes. Stir in ketchup mixture, scraping up any browned bits.
  4. Use tongs to carefully place chicken in skillet. Bring mixture to boil.
  5. Reduce heat to medium-low, cover, and simmer for 4 minutes.
  6. Use oven mitts to remove lid. Use clean tongs to flip chicken pieces over.
  7. Cover and simmer until chicken registers 165 degrees on instant-read thermometer, 4 to 6 minutes. Turn off heat. Slide skillet to cool burner.
  8. Use clean tongs to transfer chicken to large plate.
  9. Let cool slightly, then use 2 forks to shred chicken into bite-size pieces Return shredded chicken to skillet and stir to coat with sauce.
  10. Heat chicken over medium heat until warmed through, 1 to 2 minutes. Turn off heat.
  11. Use soupspoon to evenly divide shredded chicken between hamburger buns. Serve.

Category:

Lunch/ Dinner, Party Food, Recipes

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Quick Chicken Noodle Soup in 45 Minutes

Chicken Noodle Soup is a comfort food. Nothing is better than home cooked chicken noodle soup when it is cold outside or you are feeling under the weather. This recipe makes 2 to 4 servings. It takes about 45 minutes to make.

INGREDIENTS

  • 3 tablespoons butter or olive oil
  • 1 large carrot, chopped
  • 2 celery stalks, chopped
  • 1/2 small onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons tomato paste or 2 tablespoons ketchup
  • Salt and pepper
  • 5 cups water
  • 1 large or 2 small boneless chicken breasts (about 8 ounces)
  • 4 ounces angel hair pasta or thin egg noodles
  • 1/4 cup chopped fresh basil or parsley for garnish

STEPS

  1. Put the butter or olive oil in a large pot over medium heat. When the butter has melted or the oil is warm, add the carrots, celery, onion, and garlic.
  2. Cook, stirring every minute or so, until the vegetables are soft, 3 to 5 minutes.
  3. Add the tomato paste and sprinkle with salt and pepper.
  4. Cook and stir until the paste coats the vegetables.
  5. Add the water and stir up any crusty bits from the bottom of the pot.
  6. Slip the chicken into the water and adjust the heat so the soup bubbles gently.
  7. Cover the pot.
  8. Let the soup cook without stirring for 5 minutes, then check to make sure the liquid is still bubbling and stir.
  9. Cover the pot and check again in another 5 minutes.
  10. Use tongs to carefully lift the chicken out of the soup onto a plate.
  11. Cut the thickest part with a small knife. If any pinkness remains in the center, return it to the pot for another 5 minutes (and wash the plate so you don’t use it again).
  12. When the chicken is ready, put it on a cutting board and use a knife and fork to cut it into chunks.
  13. Return the chicken to the pot, add the noodles, and bring the soup to a boil.
  14. Cook, stirring every minute, until the noodles are tender but not mushy. Start checking after 3 minutes.
  15. Remove the pot from the heat, carefully taste a sip of the broth, and add salt and pepper if you like.
  16. Ladle the soup into bowls, sprinkle with the basil and parsley, and eat as soon as it’s cool enough.

Category:

Lunch/ Dinner, Recipes, Seasonal, Soup, Chowder, chili, stew, winter

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Delicious Recipes for Soups, Stews, and Chowders

Soups, stews, chowders, and chili are great. They are good all year long, however, when the weather is chilly soups, stews, chowders, and chili are especially good. Here are some for you to try.

Category:

Lunch/ Dinner, Recipes, Seasonal, Soup, Chowder, chili, stew, winter

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Easy Chicken Burritos with Black Beans

Ingredients:

  • 1 tablespoon flour
  • 2 teaspoons Mexican seasoning
  • 1 to 1 1/2 lbs. chicken tenders, cut into 1-inch strips
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 can (10 oz.) diced tomatoes with lime juice and cilantro
  • 1 cup parboiled long grain rice
  • 1 cup chicken broth
  • 6 (10-inch) burrito size flour tortillas,
  • heated according to package directions,
  • 1 Large Oven Bag
  • Toppers:
    • Shredded lettuce, shredded cheddar
    • cheese, guacamole dip, sour cream,
    • Salsa, Jalapeños, Lime wedges

Directions:

  1. PREHEAT Oven to 400°F. Place Oven Bag in 13x9x2-inch baking pan. 
  2. ADD flour and Mexican seasoning to bag; squeeze bag to blend seasonings.

3. ADD chicken, black beans, tomatoes, and rice to oven bag. Gently squeeze bag to blend ingredients. Arrange ingredients in even layers. 

4.Fold down bag opening two times to hold the bag open. MICROWAVE chicken broth in microwave-safe bowl or measuring cup for about 2 minutes until it is very hot.

5. Carefully pour broth over other ingredients in bag. Carefully unfold bag opening.

6. CLOSE bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan. BAKE 30 to 35 minutes until chicken reads 170°F on a meat thermometer. Let’s stand for 5 minutes. Serve with tortillas and toppers.

Category:

Lunch/ Dinner, Recipes

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How to Make Ancho Chile Sauce (Mole Sauce) for Chicken

Ingredients:

  • 1-4 dried ancho Chiles, stemmed, seeded, and torn into 12-inch pieces (4 cup)
  • 1/4 cup extra-virgin olive oil, divided
  • 1/2 onion chopped
  • 1/8 cup green onion
  • 1 garlic clove, minced
  • 2 tomatoes, diced
  • 2 tablespoons creamy peanut butter
  • 1 teaspoon unsweetened cocoa powder
  • 1/4 teaspoon ground cinnamon
  • 1½ cups chicken broth
  • ½ teaspoon table salt
  • ½ teaspoon pepper
  • 4-6 pieces of chicken thighs, skin and bone removed, cut into cubes

Directions:

  1. Toast ancho in Dutch oven over medium heat, stirring frequently, until fragrant, 2 to 4 minutes;
  2. Add 2 tablespoons oil, onion, green onion, and garlic and cook over medium heat until fragrant, about 1 minute.
  3. Stir in tomatoes, peanut butter, cocoa, and cinnamon and cook until mixture is bubbly, about 2 minutes.
  4. Stir in broth, salt, and black pepper.
  5. Cook, stirring occasionally, until Chile pieces are tender and mixture is slightly thickened, about 5 minutes.
  6. Transfer mixture to blender and add remaining 2 tablespoons oil.
  7. Process until smooth, 30 to 60 seconds, scraping down sides of blender jar as needed.
  8. Return sauce to now-empty pot. Rise the blender with some water and pour into pot.
  9. Nestle chicken into pot and spoon some sauce over top.
  10. Bring to simmer over medium-low heat, then cover and cook until chicken is done.

Category:

Lunch/ Dinner, Recipes, Tex-Mex

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Healthy Chicken Rotini with Veggies

Prep Time: 30 min. Makes: 6 servings, about 1-1/2 cups each.

Directions:

  • 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 2 cups water
  • 3 cups rotini pasta, uncooked
  • 1 pkg. (16 oz.) frozen broccoli, cauliflower, and carrot blend
  • 1 can (10 oz.) Tomatoes & Green Chilies, undrained
  • 1/2 lb. (8 oz.) Velveeta, cut into 1/2-inch cubes

Directions:

  1. Cook in large skillet sprayed with cooking spray on medium-high heat 5 min. or until no longer pink.
  2. Stir in water. Bring to boil.
  3. Add pasta; stir. Cover, simmer on medium-low heat 10 min. or until pasta is tender.
  4. Add remaining ingredients; stir.
  5. Cook, covered, 5 to 7 min. or until VELVEETA is completely melted and vegetables are crisp-tender, stirring frequently.
Ultimate Online Cookbook: Your Guide to Simple Meals

Category:

Lunch/ Dinner, Recipes

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Quick & Easy Chicken Nachos Recipe

Prep Time: 10 min. / Total Time: 12 min.
Makes: Makes 6 servings, 1-1/2 cups each.

Directions:

  • 7 cups tortilla chips (about 6 oz.)
  • 1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
  • 1/2 lb. boneless skinless chicken breasts, cooked, shredded
  • 1/2 cup Thick & Chunky Medium Salsa
  • 1 cup shredded lettuce
  • 1/3 cup sour cream
  • 1/4 cup sliced green onions

Directions:

  1. Arrange tortilla chips on microwaveable platter.
  2. Top evenly with VELVEETA.
  3. MICROWAVE on HIGH 2 min. or until VELVEETA is melted.
  4. TOP with remaining ingredients.
Ultimate Online Cookbook: Your Guide to Simple Meals

Category:

Party Food, Recipes

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Cheesy Chicken Egg Rolls Recipe

Ingredients:

  • 1-1/2 tsp olive oil
  • 3 cloves garlic, minced
  • 2 tsp Italian herbs
  • 1/4 tsp salt
  • 1-1/2 cups cooked chicken, chopped
  • 1/4 cup parmesan cheese, shredded
  • 1/2 cup mozzarella cheese, shredded
  • 1 cup marinara sauce
  • 16 Egg Roll Wrappers
  • 1-1/2 Tbsp parmesan cheese, shredded

Directions:

  1. Preheat oven to 425°F.
  2. Sautee garlic in olive oil.
  3. Add herbs and salt, then combine with chicken, cheeses, and marinara.
  4. Mix well and chill. Place the egg roll wrapper on a clean, dry surface with one corner pointing towards you.
  5. Moisten all four edges with egg wash and place about 2 tablespoons of the chicken filling just below the center of the wrapper.
  6. Fold bottom corner over the filling, fold left and right corners in, brush with egg wash, and roll up tightly.
  7. Fry at 350°F for 2 minutes.
  8. Then, transfer to a baking sheet, sprinkle with additional parmesan cheese, and bake for 3 to 5 minutes until cheese is melted.

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Recipes

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