POPPY SEED CHICKEN CASSEROLE

This was made for Dawn 2 weeks ago by her friend Karen. It was delicious that we both decided we needed the recipe chicken breasts cooked and cubed or shredded (KAREN USED A ROTISSERIE CHICKEN AND DID SHRED IT to be 3 cups) 1 Can cream of chicken soup 1 can cream of celery soup 1 cup sour cream 2 cups cooked instant rice 1 sleeve Ritz Crackers 1 stick melted butter 3 T poppy seeds 1 can of corn, drained Place prepared chicken in the bottom of a casserole dish. Mix soups, sour cream and rice and spread over the chicken. Crumble crackers and mix with melted butter...add poppy seeds Spread over the soup mixture Bake at 350 degrees for 30-40 miniutes

Honey Garlic Chicken Breast

 I tried a new recipe today and it's going to be amazing...and Ken and I haven't eaten it yet b/c he's still driving home. I really liked the new flavor mix from the recipe earlier this week. So, here we go:

https://www.youtube.com/watch?v=U6BqkCa-800

INGREDIENTS 

• 3 Chicken breast
• Salt
• Pepper
• 1/2 cup (65g) Flour
• 3 + 1 tablespoons Butter
• 4 Garlic cloves, minced
• 3 tablespoon Honey
• 1 tablespoon Soy sauce
• 2 tablespoon Apple cider vinegar
• Parsley chopped (optional)

DIRECTIONS 

1. Cut chicken breast as shown in the video.
2. Season with salt and pepper to taste.
3. Coat each breast with flour.
4. In a large pan, melt 3 tablespoons of butter over medium heat.
5. Place floured chicken in the pan and cook over high heat, until golden on both sides.
6. When chicken is golden on both sides, remove from the pan and set aside.
7. Add 1 tablespoon of butter, crushed garlic and cook for 1 minute. Add honey, soy sauce and apple cider vinegar.
8. Place the chicken in the pan and bring to a simmer. Simmer for 1-2 minutes, until slightly thickened.
9. Turn the heat off and sprinkle chopped parsley.

no boozy bourbon chicken

 

Ingredients

• 1 ½ pounds skinless boneless chicken thighs, cut in 1-inch pieces

• 2 tablespoons cornstarch, divided

• 2 tablespoons olive oil, divided

• ¼ cup minced onion

• 2 cloves garlic, minced

• 1 teaspoon grated fresh ginger

• 1/3 cup reduced-sodium soy sauce

• 1/3 cup reduced sodium chicken broth

• 1/4 cup  apple juice)

• 3 tablespoons packed brown sugar

• 1 tablespoon cider vinegar

• 1/4 teaspoon crushed red pepper

• 2 cups cooked rice

• 2 green onions, sliced

  
  

  step 1:  Gather Ingredients.

  step 2:  Toss chicken with 1 tablespoon cornstarch in a medium bowl.

  step 3:  Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat; add chicken. Cook and stir until browned; transfer to a plate using a slotted spoon.

  step 4:  Heat  remaining 1 tablespoon oil in same skillet. Add onion, garlic, and ginger; cook and stir until softened and fragrant, 1 to 3 minutes.

  step 5:  Stir remaining 1 tablespoon cornstarch, soy sauce, broth, apple juice, brown sugar, vinegar, and crushed red pepper together in a small bowl.

  step 6:  Add sauce mixture to skillet; cook and stir until thickened and bubbly.

  step 7:  Return chicken to skillet. Cook and stir until coated in sauce and heated through, about 2 minutes.

  step 8:  Serve over rice. Top with green onions.

  
  

Classic Chicken Parmesan

 I made this recipe tonight...and Goodhousekeeping.com won't let me see it any more...so here I go!

https://www.goodhousekeeping.com/food-recipes/easy/a36266/classic-chicken-parmesan/

Ingredients:

1/2 c Italian-style breadcrumbs

1/2 c Grated parmesan

2 large eggs

4 small chicken breast halves, about 1.5

3/4 c marinara sauce

6 oz mozzarella

Preheat Oven to 450 degrees. Combine bread crumbs and parmesan in one shallow dish.  Beat 2 eggs in another.   Heat 1 Tbsp olive oil in a skillet over medium high heat.

Dip the 4 small chicken breast halves into the egg, then the bread crumbs. Add the chicken to the skillet and cook until golden brown on both sides.

Place into a cooking dish. Pour marinara sauce over the top, then shredded mozzarella cheese. Bake for 20 minutes.  (I cooked it for 10 minutes, THEN Added the cheese.)

I served it over spaghetti with lightly tossed marinara sauce. YUM!!  

Marcia Hassel's chicken Noodle soup

 3 whole chicken legs with skin removed

chicken brouth

sliced celery and onion

thick chunks carrots

Mrs. Miller's Klusha noodles

Place the chicken legs and chicken stock in a slow cooker, on low for 6 hours.  It's done when you pull out a bone and there's no meat on it.

Place chicken on a place, cool and cut into huge chunks.

place the celery and onion in chicken broth in a pan of chicken brother and barely simmer for 1 hour.  Add the carrots for the last 30 minutes.

Put all together and add the dry noodles and cook til they are cooked, NOT AL DENTE.

Slow cook for another house.  

Skim off the fat especially if you are making it one day and it cools to eat the next.

Jordan and Hillary's TACOS DORADOS

 Tacos Dorados:

1 chicken breast, cooked and shredded (we like to grill it) with sat and pepper

1/4-1/2 c. salsa

4-6 corn tortillas 

Oil to fry

 

Heat oil in a pan, place tortilla in hot oil, and flip onto both sides. 

When browning begins, add chicken onto the tortilla. Then fold over the tortilla and hold with a tong to help it form. Cook on one side and then flip to  the other side for a light golden brown color. Drain oil and place onto a plate with a napkin or paper towel 

Top with romaine lettuce, and

sharp cheddar cheese. Or anything! We service with rice and refried beans.

Sally Schuman's son, Robert, went to the Hispanic store in Cleveland and brought me this Crema.  SO much tastier than sour cream.

mexican street corn chicken taco

 

https://www.sixsistersstuff.com/recipe/mexican-street-corn-chicken-tacos-recipe/?vgo_ee=UZ59%2FHawlGGx0XO6CmaXY735hO7C%2FF3J%2FgQB9Uu3XAY%3D

INGREDIENTS YOU NEED TO FOR OUR MEXICAN STREET CORN CHICKEN TACOS RECIPE:

• Olive oil
• Boneless, skinless chicken breasts (cooked and shredded)
• Cumin
• Chili powder
• Garlic powder
• Salt
• Pepper
• Frozen corn
• Mayonnaise
• Cotija cheese
• Lime juice
• Jalapeno pepper (finely chopped)
• Fresh cilantro
• Red onion (finely chopped)
• Garlic cloves (minced)
• Corn or flour tortillas
• Avocados

Once the chicken is prepared, heat your olive oil over medium heat in a skillet pan and then add the shredded chicken, cumin, chili powder, garlic powder, salt, and pepper to the pan. 

Stir it all together and continue cooking it until it is heated completely and the chicken is coated in the seasonings. 

Remove the chicken from the skillet and cover it with aluminum foil to keep the chicken warm. 

Now begin to make the street corn. 

Carefully clean out the pan you used for the chicken or use another pan and heat the olive oil over medium heat. 

Once the oil is hot, add in the bag of frozen corn and cook it until it begins to get that nice charred look. 

Be sure to stir the corn occasionally, it will take about 7-8 minutes or so. 

While the corn is cooking, combine the mayonnaise, cheese, lime juice, chopped jalapeno, cilantro, red onion, minced garlic, chili powder, salt, and pepper in a large mixing bowl and stir it until it is completely combined. 

After the corn is done cooking, carefully fold the corn into the mayonnaise mixture. 

Now it is time to build your delicious taco. 

Start by laying out your tortilla, and then layer about ½ cup of corn, some of the Mexican street corn, some sliced avocados, cotija cheese, and freshly chopped cilantro. 

Tips For Making Mexican Street Corn Tacos On a Time Crunch

If you love the taste of street corn but really don’t have the time to make it all from scratch and have it all ready when you want it, let me give you my two favorite tips. 

#1 – Costco has a wonderful frozen street corn you can buy and use it in place of making the street corn from scratch. It’s delicious and a time saver. 

#2 – To speed up the process of cooking the chicken, follow our instructions to make Instant Pot shredded chicken. It works great and it’s quick!

Tio's chicken taquitos

 Oh my!  Went to visit and help out my friend, Sally Schuman, with her computer.  They had just finished dinner with their renters (Armando and Jared) and the mom/sister (Miss Evelyn) who was visiting from El Salvadore and they had made Tio's Chicken Taquitos.  I had already eaten dinner but they sat me down with one of these and let me tell you, altho I was only to each a bit, I ate the whole thing and could have eaten more But I was smart and polite and just asked for the recipe  The mom/aunt doesn't speak English but Sally's son, Rob,  sent me the instructions.

NOTE:  Rob and his friends usually go to BJs and pick up the container of their freshly made salsa and use this instead of going thru the bother of cooking the peppers, tomatoes and onion...and then Rob arrived with a new container of BJ's salsa.  This is what's for dinner tonight!  I'm going to include pictures as a warning that it takes a bit of practice to get it correct.  My biggest problem was (1) not having my right hand which is currently in a brace and (2) I needed to learn to roll it up correctly.  I started out rolling it with the stuffings in the middle.  Quickly I figured out to place the stuffing on the edge toward me and rolling it a bit tightly.

Good morning,

Ingredients:

Yellow Corn Taco Shells

Chicken

Chicken Broth

Red and Green Pepper

Tomatoes

Onion

Garlic

Olive Oil

Pepper Jack Cheese - shredded

Boil chicken in chicken broth with garlic until it is cooked enough to shred - once cooked fully - shred chicken.

slice pepper and cook in garlic butter (Giant Eagle has great garlic butter) until just a little less crisp than raw. squeeze tomato over pepper mix including tomato juice stir and cook on low for about 5 minutes OR USE THE BJ FRESH SALSA HERE

Preheat the yellow corn taco shells in the microwave before stuffing with chicken and pepper mix roughly 30 seconds or so depending on microwave voltage (MINE IS 1000w)

Heat a frying pan filled with olive oil to a temperature that will fry the corn shell - you want a deep-fried taste without deep frying.

Wrap chicken, pepper mix in preheated yellow corn taco corn shell and fry in olive oil.

Serve with avocado slices and El Salvadorian Crema -  you can use sour cream but Crema will enhance the taste. CREMA CAN BE FOUND IN MEXICAN STORES and I had planned on going into Lorain for some but never got to it.

Enjoy

-- 

Rob Cook

Armando finger shredded his chicken and that's how he's always done.  There was not one chunk of chicken so it rolls really nicely.

Mexican Blend will be better but cheddar was fine this time.

Paper towels under and over the corn tortillas.  3 or 4 at a time which gives me time to roll and be ready for the next batch.

This is how I learned the 1 minute in the microwave my friends told me was WRONG.  These were like chips.  I lowered it to 30 seconds and it was perfect.

This was my first attempt,WRONG!  but you get the idea

This was the more correct way to roll if you are one handed...or even if you have two.

                         Much better!

So there is not a lot of Olive Oil in the pan but it does need to be heated first.  Then lower the temps.

Chicken Lasagna (white)

 Chicken lasagna

Ingredients

Chicken Lasagna Ingredients:

• 9 lasagna noodles cooked al dente
• 4 cups shredded rotisserie chicken or cooked from 2 lbs chicken breast

Spinach Cream Sauce:

• 1 Tbsp olive oil
• 1 medium onion finely chopped
• 4 Tbsp unsalted butter
• 1/3 cup all-purpose flour
• 2 1/2 cups chicken broth
• 1 1/2 cups half and half (or equal parts of heavy cream and milk)
• 5 oz fresh spinach coarsely chopped
• 2 tsp sea salt
• 1/2 tsp black pepper
• 3 garlic cloves minced

Ricotta Cheese Sauce:

• 15 oz ricotta
• 1 large egg
• 1/4 cup parsley
  1/4 cup parmesan cheese
• 3 cups mozzarella cheese 12 oz by weight, divided (reserve 1 cup for topping)
• Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.
  

Make the Belachamel (Spinach Sauce):

1. Place a pot or large saucepan over medium heat, add 1 Tbsp olive oil and saute onions for 3-4 minutes or until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden.
   
2. Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.
3. Add minced garlic and chopped spinach, and stir to combine then remove from heat.

Make the Ricotta Cheese Sauce:

1. In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley

To Assemble Chicken Lasagna:

1. Add a little bechamel sauce on the bottom of a 9x13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken.
2. Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
3. Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.
   
4. Cover and Bake: Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.

Homemade Chicken Noodle Soup

https://www.bettycrocker.com/recipes/easy-chicken-noodle-soup/224fc2d5-fbca-4507-91d5-83a2751b8f0c

This is how I make Chicken Noodle Soup.  Although, I do use celery and don't add green onions. But the basic idea is here. Posting it for Adelle, who is going to make it tonight. Now I wonder if Evan wants it today too. It's a soup sort of day for sure!

Edited:  Adelle made the soup...and look how WONDERFUL it turned out!!

Ingredients

1

tablespoon olive or vegetable oil

2

cloves garlic, finely chopped

8

medium green onions, sliced (1/2 cup)

2

medium carrots, chopped (1 cup)

2

cups cubed cooked chicken SAVE $

2

cups uncooked egg noodles (4 oz)

1

tablespoon chopped fresh parsley or 1 teaspoon parsley flakes

1/4

teaspoon pepper

1

dried bay leaf

6

cups Progresso™ chicken broth 

Steps

• 1

  In 3-quart saucepan, heat oil over medium heat. Add garlic, onions and carrots; cook 4 minutes, stirring occasionally.
• 2

  Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until carrots and noodles are tender. Remove bay leaf.

chicken Pasta Salad

from Sheri McMurtrey's neighbor

BEWARE...THIS MAKES A TON

9 cups chicken (boiled and cut up)
2 small boxes macaroni small shells, cooked
8 cups celery diced
8 cups red grapes, halved

SAUCE INGREDIENTS
1 qt mayo
2 cups sour cream
1/4 cup lemon juice
1/4 cup sugar, plus a little more
1-1/2 t. salt
2 cups cashew pieces

Mix sauce ingredients and then toss with the first 4 ingredients and refrigerate.
Add 2 cups cashew pieces right before serving or serve on the side for those with allergies.

Sticky Pomegranate Chicken

From Marcy Goldman’s The Newish Jewish Cookbook, River Heart Press 2019

Ah the flavors of the old testament as expressed by honey and pomegranate syrup and pomegranate spiral. This is a totally satisfying and exotic spin on ‘sticky chickie’. This recipe calls for legs but you can also use chicken breasts, cut in quarters for this delicious dish. Pomegranate molasses is available in Middle Eastern or gourmet food stores or from Amazon 

1/4 cup pomegranate molasses or balsamic vinegar
2 tablespoons light olive oil
2 tablespoons tomato paste
1 tablespoon honey
1/2 teaspoon cinnamon
3 lbs. chicken legs
2 red onions, thinly sliced
1/3 cup pomegranate spirals
Cilantro, minced

In a medium bowl, mix the pomegranate molasses with the oil, tomato paste, honey and cinnamon. Add the chicken and onions and marinate in the fridge 30 minutes or overnight.

Preheat oven to 350 F. Line a baking sheet or roasting pan with foil. Place the chicken pieces on it and bake 35–45 minutes until chicken is cooked through. Transfer to a serving dish and spoon pan juices over chicken. Garnish with minced cilantro and scatter on pomegranate seeds on top. Serve with a kugel, rice or potatoes dusted with sumac on the side.

Serves 4

FINALLY...AN AMAzING CHICKEN SOUP IN PRESSURE COOKER! from Am Test Kitchen

1 T veg oil
1 onion, chopped fine
3 cloves garlic. minced
1 t thyme
8 cups watr
4 carrots, sliced
2 celery stalks, sliced
2 T soy sauce
4 lb chicken, remove giblets..season with salt and pepper inside and out
salt/pepper
4oz egg noodles


in a pressure cooker

Heat the veg oil on med.
Cook the onion for 5 minutes, stirring
add garlic cloves for 30 seconds
add 1 t. thyme

Add 8 cups water, carrots, celery and soy sauce

Place the chicken, breast side up.

Add the lid and turn onto high til pressure meets. Keep it on a low steady steam by adjusting temps as you go.

Turn off heat.

Use the quick release and shake a bit.

Remove chicken and set til cool...pick off the meat in pieces.

Bring broth to boil and add 4 oz egg noodles for 5 minutes.

Add chicken pieces.  Top wit 1/4 cup chopped parsley

Season as needed.

Chicken Teriyaki aka Sarku Japan

Check out How to Make Sarku's Japan Chicken Teriyaki by ️Diana ️ on Snapguide.

INGREDIENTS

3	Pounds  Boneless chicken thighs
	MARINADE
1	Cup  Water
⅛	Cups  Shaoxing wine or cooking sherry
1	Teaspoon  Granulated garlic powder
1¼	Teaspoons  White pepper
1	Teaspoon  Baking soda
½	Cups  Kikkoman low sodium soy sauce
¼	Cups  Canola oil
	BROWN SAUCE
2½	Cups  Unsalted chicken stock
¾	Cups  + 2 Tbs Kikkoman teriyaki sauce
¼	Cups  Kikkoman low sodium soy sauce
2	Garlic cloves sliced
	A piece of ginger, sliced
¾	Cups  + 2 Tbs of Brown sugar
2½	Tablespoons  Corn starch
2½	Tablespoons  Cold water   The cast-In case any one doesn't know what Shaoxing rice wine is, it is a chinese brand rice wine. It is the big bottle with red labeling. You can find it in most asian markets We also need some baking soda, this will help tenderize the chicken. Don t be alarmed, the chicken won't taste weird, I promise First things first, let's chop the chicken. TIP: put the chicken in the freezer for about 20-25 minutes until partially frozen and it will be easier to cut. Now let's start the marinade. Add the water to the chicken. Next the shaoxing wine. If you don't have shoaxing you can use cooking sherry.  Next the soy sauce.  The oil.  The white pepper.  The garlic powder.  And lastly the baking soda. DO NOT skip this step. The baking soda will help tenderize the chicken, you will not taste it, I pinky promise. Mix this up very well. Stir it for about 5-6 minutes.  We will put the chicken in a bag and put it in the refrigerator to marinade it overnight. Do not skip this step, the longer it marinates the better the taste so plan ahead! now time to start cooking. BUT before we do, you might want to put a pot of rice to cook and stir fry some veggies. Yum.. Let's start Now let's work on the sauce, take the broth and put it in a pot over medium heat.Now let's work on the sauce, take the broth and put it in a pot over medium heat. Add the chopped garlic.  And the sliced ginger root. Before adding the rest of the ingredients we will let the ginger and garlic simmer in the broth for about 10 minutes. This will give our broth a nice flavor. Okay the broth has simmered a bit now let's continue on by adding the teriyaki sauce.  Next the soy sauce.  And the brown sugar.  Let this cook and reduce a little, to about 3 cups When the broth has simmered and cooked down a bit, we will remove the ginger and garlic. It's time to thicken the broth. Take the cornstarch and mix it with the cold water removing all lumps. Take a whisk and pour the cornstarch slurry into the broth slowly, BUT WHISK IT IN QUICKLY.  We do not want lumps. Continue to whisk for a couple minutes and the sauce should thicken and coat a spoon. Now that my chicken has marinated over night, we will give the chicken a whirl in a stand mixer. Attach a dough hook on your standup mixer. You can do this while making the sauce.  Pour the chicken in the stand mixer. Put it on setting 2 and work it in for about 10 minutes. After working the chicken in my mixer my chicken looks like a slop, this is a good thing. Don't be disgusted. The end result will give you rave reviews. I promise . BE SURE THE VENT HOOD IS ON.  THIS PROCESS MAKES A LOT OF SMOKE Take a large griddle, hopefully cast iron. Get it real hot, I mean smoking hot. Add about 2 tbs worth of oil to the hot griddle. Spread the oil evenly on the griddle and quickly start adding the chicken pieces, making sure they are all spaced out.    The first side should be nicely browned before turning & cooking the second side. Each side will take about 3-4 min. to cook. When done set aside. While my chicken was browning, I decided to chop up some of my families fav. veggies and stir fry them. YUM Now lets plate it up, pour some of that yummy brown sauce and add as little or as much as you want over the chicken and veg. OR WHEN THE CHICKEN IS DONE COOKING SPOON ON SOME OF THE SAUCE AND CONTINUE TO STIR FOR A BIT.  ADD MORE SAUCE TO THE PLATED CHIX AND RICE.