Chicken Basil Parmesan Burgers

This looks absolutely amazing!!!  I love Framed Cooks.  Kate is a phenominal cook and takes the best photo's of her food...and life.  Please check out her blog and follow her, you will love it!

10 1/2-inch-thick slices French bread (4 inches in diameter);

~ 8 slices toasted, 2 slices (crust removed) diced

1/2 cup finely grated Parmesan cheese

4 tablespoons minced fresh basil, divided, plus 12 large basil leaves

3/4 cup marinara sauce

12 ounces ground chicken (white meat)

2 tablespoons extra-virgin olive oil, divided

1 tablespoon grated onion

1/4 teaspoon salt

4 ounces whole-milk mozzarella cheese, thinly sliced

1. Blend diced bread and Parmesan in processor to fine crumbs. Transfer to pie dish; mix in 2 tablespoons minced basil.

2. Mix marinara and 2 tablespoons basil in small saucepan. Transfer 1 1/2 tablespoons sauce to large bowl. Add chicken, 1/2 tablespoon oil, onion, and 1/4 teaspoon salt. Sprinkle with pepper; blend. Shape into four 1/2-inch-thick patties; coat with crumbs. Heat sauce over low heat.

3. Heat 1 1/2 tablespoons oil in large nonstick skillet over medium heat. Cook patties until bottoms are crusty, 4 minutes. Turn patties over; top with cheese. Cook 3 minutes. Cover; cook until cooked through and cheese is melted, about 1 minute.

4. Place each burger on a slice of toasted bread. Ladle some sauce on top and cover with basil leaves. Top with another slice of bread and serve immediately. With lots of napkins!

Enjoy!

Un-bourbon Chicken

This dish was easy and fast to make.  Great for a weeknight dinner.  I added about double the pepper flakes and the kids thought it was a little too spicy...I think they were still full from their McDonald's cheeseburger at 3:30 this afternoon and didn't want to eat if you ask me!  My fault for spoiling their dinner...I thought it was delicious served with Jasmine rice, left over sauce over the rice and some corn.

2 pound boneless skinless chicken breast, or 6-8 pieces whole chicken thighs, legs or breasts
1 garlic clove, minced
1/4 teaspoon ground ginger, or 2 teaspoons fresh grated ginger
1/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/4 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

1. Slow Cooker Preparation: Put chicken in bottom of slow cooker. Cover with remaining ingredients. Cook 6-8 hours on low. Remove chicken and shred or cut into chunks. Return to slow cooker and stir to combine. Serve over rice and top with more crushed red pepper flakes.

2. Baked Preparation: Preheat oven to 375 degrees. Place the sauce ingredients (garlic, ginger, red pepper, apple juice, brown sugar, ketchup, vinegar, water, soy sauce) in a saucepan. Heat over medium high heat until boiling, then reduce heat and simmer for 5-10 minutes. Arrange the chicken pieces in a baking dish or casserole and pour the sauce over top. Bake for 45 minutes. During the last 15 minutes, baste the chicken a few times with the sauce.

Enjoy!

Apple & Shallot Stuffed Chicken

 
I had been dying to try this recipe for some time now and I am so  glad I did!  It was so moist and super delicious.  I would highly recommend it to anyone who loves chicken.  It was easy to make and made the house smell lovely. 

1 whole chicken (mine was 3 pounds)
5 shallots
pepper and salt to taste
1 apple
1 large garlic clove
1 rosemary sprig
3 oz bacon (thick slices)
3 tbsp butter or oil
1 tsp seasoning (your favorite)
1/2 teaspoon Lawry's garlic salt 

1. Preheat your oven to 350° F.  Peel and coarsely chop the shallots. Grate or mince the garlic.  Peel and dice the apple. Mine was a Granny Smith.

2. Heat a tbsp butter or oil and add the shallots.  Season the shallots with a pinch of pepper and salt. Sauté them over low to medium heat for about 5 minutes.  When they are slightly browned it is time to add the apples.  Add the garlic and cook things a few minutes, until the apples get a slight tan but are still firm. Turn off the heat.

3. Fill the chicken with the shallots and apples and put a rosemary sprig in there as well for some extra flavor.   Melt remaining butter and add your seasonings and garlic salt.  Brush the chicken with the seasoned butter.

4. Wrap the breast part of the chicken with bacon. This doesn’t just add a tremendous amount of flavor but it also prevents the chicken from drying out.  Cook for 90 minutes or until a meat thermometer inserted reads 180° F. I served this with corn on the cob and mashed potatoes.  Mmm mmm good!

Recipe adapted from Kayotic Kitchen.

Chicken Rugs

I got this idea after seeing it on Joumana's site Taste Of Beirut.  I didn't have the spices that she used so I kinda Americanized it.  It was fun to make and I will be doing this again.  I am excited to see the many different tastes I can come up with...my husband and children loved this and ate it all, except the spinach, but I gladly finished that off...I guess they don't want muscles like Popeye...

2 boneless chicken breast

1 red pepper, 1 yellow pepper, 1 green pepper

1 teaspoon garlic powder

1/2 teaspoon sea salt

1 teaspoon dill

1 teaspoon freshly ground pepper

olive oil as needed

1. Cut the chicken into thin strips about 1/4 in wide.

2. Combine the chicken strips with some oil, garlic powder, salt, dill, and pepper.  Let it marinate for 15 minutes or longer.

3. Cut the peppers into strips the same width as the chicken, tossing the white parts and the seeds.  Fill a large pot with 4 cups of salted water and bring it to a boil.  Boil the pepper strips for 2 minutes until they become more pliable and drain.

4. Cut a piece of parchment paper and set it on your work surface.  Place two strips of chicken vertically side by side (about 1/2 inch apart) and insert a pepper strip underneath the two strips, continue with another piece of pepper, this time going over the strips of chicken.  Keep going until you have used a few strips of pepper and of the chicken.  Tighten the "rug" and cut the uneven ends if desired.

5. With a pair of scissors, cut a small square around the chicken rug.  Heat some olive oil in a frying pan.  When the oil is hot, flip the piece of paper holding the chicken rug onto the oil.  Remove the paper and let the rug cook for about 3 minutes until the chicken is browned, gently flip the chicken over and brown that side for 3 minutes.  Serve warm with your favorite side dish and enjoy!

Crispy Chicken

I love chicken...especially white meat.  Now my husband would prefer the dark meat, give him a leg or thigh over the chicken breast any day, but not me!  And fried, mmmm, bring on the food!  The coating is delicious, a little different than I have made before but still awesome none the less.

2 chicken breasts
1/3 cup flour
2 eggs
1/3 cup bread crumbs
1/3 cup ground nuts
1/3 cup Parmesan cheese
2 tablespoons chopped parsley
1/3 cup canola oil
salt to taste

1. First, place the breasts between two layers of wax paper or plastic wrap.
Then using a meat mallet or a rolling-pin (or anything that could do the job), pound the chicken breasts so that they’re evenly thin. They will spread out to at least 2 or 3 times their size as they flatten.

2. Slice each breast in half after flattening. That way you’ll achieve 4 nice portions.

3. Now salt the cutlets on both sides generously.
This is the only time we are using salt while preparing this recipe, so there’s no need to hold back.

4. Now, let the dredging begin. First, dredge a piece in flour.

 

5. Then dip it in lightly beaten eggs.

6. And finally cover your cutlet with a mixture of bread crumbs, ground nuts, Parmesan and chopped parsley.
I’ve used ground peanuts this time. But feel free to use any nuts you like and have on hand.

7. Set aside on a large platter (don’t overlap the pieces) and repeat with remaining chicken.

8. Pour the vegetable oil into a large skillet or pan and place over medium heat until a pinch of breading sizzles immediately when you drop it in the pan.

9. Place one breaded chicken cutlet into the hot oil and cook for about 4 minutes per side, turning once.  Both sides should be golden brown and crisp, and the chicken should be cooked through.  Serve hot with just about anything!  I had sauteed cabbage and chicken stuffing.  Everything went before I could have seconds...so enjoy it for it goes fast!

Recipe found at Zoom Yummy.

Rosemary Grilled Chicken

Even though it snowed yesterday I am so ready to fire up the grill.  Matter of fact we did on Sunday and then that evening it snowed, snow, snow, go away, come back some other day..month...year...I can't wait for summer to be here!  In Montana we only have summer, a very short fall, and then winter for over half of the year.  Sigh, I miss the April showers bring May flowers...anyways, on to the food!

8 boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup fresh lemon juice
2/3 cup good quality extra virgin olive oil
2 garlic cloves, minced
3 tablespoons fresh rosemary, chopped
1 teaspoon freshly ground black pepper
1 teaspoon salt

1. Trim all fat and tendons from chicken using a sharp knife. Make several small, shallow slits going crosswise down the length of each chicken breast to increase marinade's flavor. Combine the rest of the ingredients in a large resealable plastic bag or dish. Add prepared chicken breasts and let marinate at least 6 hours or all day.

2. Grill chicken over medium-high heat until well browned and firm (but not hard) to the touch, about 20 minutes.  Let chicken rest 5 minutes before serving. Enjoy with some Sweet Dilled Macaroni Salad, or Bacon Cheddar & Chive Mashed Potatoes.



Recipe and photo found at Handle The Heat.

Chicken Tikka Masala & Naan Bread

Chicken tikka masala is a curry dish of roasted chicken chunks (tikka) served in a rich-tasting red or orange-colored sauce. The sauce is usually creamy, lightly spiced and contains tomatoes. Chicken tikka masala has been found the most popular dish in British restaurants and it has been called a "a true British national dish."

The origins of chicken tikka masala are disputed. An expert on street food declared that the dish originated in Punjab during the last 50 years. Another view is that it originated in the first Indian restaurants in Soho, London, during the 1970s.  All I know is whoever invented this, thank you...

Marinade:
1 cup plain yogurt
1 tablespoon lemon juice, from 1 lemon
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1 teaspoon salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces

Sauce:
4 long skewers
1 tablespoon butter
2 cloves garlic, minced
1/2 jalapeno pepper, finely chopped
2 teaspoon ground cumin
2 teaspoons paprika
1 teaspoons salt, or to taste
1 teaspoon garam masala
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

1. In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for at least 4 hours or overnight.

2. Preheat a grill for high heat.

3. In a large heavy skillet over medium heat melt butter. Saute garlic and jalapeno for 1 minute. Stir in cumin, paprika, salt, and garam masala. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.

4. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

5. Add grilled chicken to the sauce mixture and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. Serve with naan bread and some jasmine rice, enjoy, and eat till your hearts content!!!



Recipe found at Sweet Pea's Kitchen.

Chicken Pillows

So I didn't marinate my Chicken Tikka Masala long enough before reading the recipe over again so I am going to marinate it overnight.  For dinner instead I made Chicken Pillows.

"Wow! Oh my lands, these are so good!" was the first thing my husband told me when he took a bite of these fluffy pillows...that sure makes me feel good!  The kids devoured them as well, and well I so wanted more than the one I allowed myself...there is always lunch tomorrow!  This is definitely going into out must keep recipe file!

Mix together with mixer (or by hand if your cream cheese is soft enough):
8 ounces cream cheese, softened
1/2 cup sour cream

Stir in
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons dried chives
1 1/2 tablespoons fresh onion minced (or I used 1 tablespoon dried onion flakes)
3 chicken breasts, cooked and diced (around 3 cups)
2 (8 ounce) cans Pillsbury crescent rolls
1/4 cup melted butter
Italian bread crumbs (around 2 cups)

Gravy
1 (14.5 ounce) can cream of chicken soup
1 package chicken gravy mix

1. Preheat oven to 350°F.

2. Using Pillsbury crescent rolls, take 2 triangular rolls overlap and push together at perforated seam to make into a square. Make sure you seal the perforations well so your filling doesn't come out (I overlapped them and gently rolled them out a little with a rolling pin.) Put about 3 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pillow.

3. Dip each pillow in melted butter on both sides. Roll in bread crumbs on both sides. Shake excess crumbs off. Place chicken pillow on cookie sheet and bake at 350°F for 20-25 minutes.

4. Make gravy by mixing one package of chicken gravy mix, one can of cream of chicken soup and 3/4 can of water in a small pot. Mix together and heat until warm. Serve chicken pillows with gravy poured over top, garlic bread, and some yummy roasted broccoli with bacon and enjoy immensely!



Recipe found at The Girl Who Ate Everything.

Steamed Buns

So yummy! They went so fast I didn't even have time to take a picture of them before they were all eaten!  I made this without meat and it was good but next time I will make it with meat and maybe add some cream cheese. Buns were an awesome texture and I will definitely make this again.

Buns
2 cups flour
1/4 tsp baking powder
1/2 tbsp yeast
1 tbsp sugar
1/2 tsp salt
1 tbsp butter
1/2 cup warm water

Filling
1 cup vegetables such as carrots, sprouts, cabbages (chopped or grated small)
1/4 cup chicken, meat or shrimp cooked cut small (optional)
1 tbsp oil
1 tbsp soy sauce
1/4 tsp chili powder

1. Marinate the vegetables in soy sauce and chili powder. Heat oil and stir fry. Cool before filling buns.

2. Combine yeast and sugar in warm water. When the mixture froths add all the ingredients mix, adding more water if it is to dry and knead into a smooth dough. Let the dough rest for 1/2 hour.

3. Make small balls, roll it thin and put a heaping tablespoon of the cooled filling in the center. Using your fingers bring the dough together pinching to close.

4. Place the buns about 2 inches apart and steam for about 10 minutes in a steamer lined with banana leaf, wax paper or cabbage leaves. I use a large dutch oven or stock pot and place a steaming tray in the bottom covered with wax paper. The buns are cooked if it has become big and the color has changed. Serve it hot on it is own or with a sauce of your choice. I used teriyaki and sweet chili sauce. Serve on it's own or with some rice and hot and sour soup and enjoy!



Recipe found at  Torview Toronto.

Buffalo Chicken Soup

Now if you like chicken wings, you will love this soup!  It has a little kick to it and is so delicious!  It takes only a short amount of time to prepare and not very much prep work at all.  Great for a dinner when you are in a rush, or if you just want some good soup. 

2 stalks celery
3 green onions, thinly sliced
1 tablespoon butter
16 oz cauliflower (fresh is best but I used frozen and it was great too)
32 oz chicken stock
1/2 cup heavy cream
1/2 cup Franks hot sauce (or your favorite brand)
5 oz cheddar cheese
20 oz cubed chicken breast (I sauteed my own but you can use the canned kind as well)
Salt and pepper to taste (I also threw in a little chipotle for more heat)

1. Saute your celery and green onions in the butter over medium heat till soft.  Set aside.

2. Cook your cauliflower in the chicken broth on medium high for 15-20 minutes until the cauliflower is very soft.  Remove and let cool 1 minutes.  Transfer cauliflower to blender, adding a cup of broth and blend till smooth.  Place back in the pan and add your heavy cream, hot sauce, celery and onion mixture, and cheese.  Melt the cheese then add the chicken.  Season with salt and pepper to taste and enjoy!

Creamy Baked Chicken Taquitos

Another Mexican dish I am going to try out asap!  Crispy fried taquitos sold in Mexico are often called tacos dorados ("golden tacos") or flautas ("flutes"). Typical toppings and sides include cabbage, crema (Mexican sour cream), guacamole, green chili or red chili salsa and crumbled Mexican cheese such as queso fresco.  So try some tonight!

One year ago: Leek and Saffron Soup with Sauted Shrimp.

3 oz cream cheese, softened (reduced fat is fine)
1/3 cup salsa verde
juice of 1/2 a lime
1 tsp chile powder
1/2 tsp ground cumin
pinch cayenne pepper
1/2 tsp onion powder
3 cloves garlic, minced
1/4 cup chopped fresh cilantro
3 Tbs chopped scallions
2 cups cooked and shredded chicken *
1/2 cup shredded extra sharp cheddar cheese
1/2 cup shredded Pepperjack cheese
8-12 (6-inch) corn tortillas
kosher salt and freshly ground black pepper
cooking spray

1. Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.

2. In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt. Fold in the chicken and cheeses. Taste and season with additional salt and pepper if necessary.

3. Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap. Cook 30 seconds, or until tortillas are soft and pliable.

4. Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas and filling.

5. Spray the taquitos lightly with cooking spray, sprinkle with salt. Bake 15-20 minutes, or until the tortillas are crisp and golden-brown. Serve with salsa, sour cream, and/or guacamole and enjoy!  Great with rice and beans on the side too.

*This is how I prepare my chicken if I don't have leftover chicken to use: Preheat the oven to 375 degrees. Spread a piece of aluminum foil across a baking sheet, and arrange chicken breasts in a single layer in the center. Sprinkle with salt and pepper, and season as you wish. Fold the aluminum foil over the chicken breasts, and enclose them to form a "packet." Bake the chicken (on the baking sheet) 35-45 minutes, or until it is cooked through.

**To freeze, prepare the taquitos, but before baking, place the baking sheet in the refrigerator until the taquitos are completely cold. Wrap each taquito in plastic wrap or aluminum foil, and freeze. To bake, unwrap the taquitos and cook in a 425 degree oven for 20 minutes (no need to thaw first).

Recipe and photo found at Pink Parsley.

Chinese Orange Chicken

This may not be truly authentic, but it sure tastes great!  I have tried almost every kind of orange chicken at the stores, the kinds in the bags, and can't stand any of them.  So I decided to make it myself, way better!  Almost anything homemade tastes better than that store bought stuff.  The orange and lemon juice really make this recipe stand out.  It is fast and easy to put together, you will have dinner done in a snap!

Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)

1 1/2 cups all purpose flour

1 eggs (beaten)
1/4 teaspoon salt
1/4 teaspoon pepper
Oil (for frying)

Orange Sauce-
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon orange zest (grated)

1 cup packed brown sugar

1/2 teaspoon ginger root (minced)
1/2 teaspoon garlic (minced)
2 tablespoons green onion (chopped)

1/4 teaspoon red pepper flakes

3 tablespoons cornstarch
2 tablespoons water

1. Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375°F in a deep fryer (or use a wok) until completely cooked.

2. Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.

3. Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.  Serve with some rice and a salad and enjoy.
 
Recipe found at Blog Chef.

Chicken Enchiladas

I am definitely a sucker for a good Mexican dish and enchiladas are one of my favorites!

1 medium onion, chopped fine

2 jalapenos, seeded and chopped fine
1 teaspoon canola oil
3 medium cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
1 15-oz can tomato sauce
1 cup water
1 large beefsteak tomato, seeded and chopped
1 pound boneless, skinless chicken breasts (2 large breasts)
1 cup extra sharp white cheddar, shredded
1 cup Monterrey jack cheese, shredded
1/2 cup minced fresh cilantro
12 (6-inch) soft corn tortillas
cooking spray
salt and ground black pepper

1.Preheat oven to 425°F.

2. Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.

3. Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.

4. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.

5. Shred the chicken into bite-sized pieces. Add to the onion mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.

6. Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.

7. Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch).

8. Reduce heat to 400°F. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.  Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.  Serve with sour cream, guacamole, salsa, additional cilantro, and as always, enjoy!

Photo and recipe found at Pink Parsley.

Succulent Roast Chicken

The combination of unique ingredients make this chicken dish delicious. It roasts beautifully and is surprisingly fast once it's in the oven. It is very flavorful and very juicy! Once you taste this you won't want to buy roasted chicken at the store anymore...I served these with baked potatoes and veggies, yumm!

4 teaspoons salt
2 teaspoons sugar
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 (4 lb) whole chicken
5 gloves garlic, crushed

1. In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture underneath the skin and on top. Cover chicken, and place in the refrigerator for 24 hours.

2. Preheat oven to 500 degrees F.

3. Stuff the chicken cavity with the garlic, place the chicken, breast side down on a rack in a roasting pan.

4. Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F, and continue roasting for 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F, and continue roasting for 30 minutes, to an internal temperature of 180 degrees F. Let stand 20 minutes before serving.

Photo from Blue Kitchen.

Chicken Jalapeno Dip

I saw this post at Lemons and Lavender and boy did my mouth start salivating!  I am so trying to watch what I eat, but I will just have to watch this go into my mouth!!!  Don't these people know I am trying to loose weight?  But I guess like they say, scoop it up with some multi grain bread or crackers and I am covered :)  Ha ha!

To quote Lemons and Lavender "Once you dip into this rich, creamy dip punctuated with bits of chicken and peppers, you will not be able to leave it alone. Anyone with a pulse will immediately fall victim to its addictive quality. This dip is crazy good and different from any of those other hot dips you may have previously tried. It's got pizazz and when you dip in for the first time, you'll be pleasantly surprised."

4 boneless, skinless chicken breasts, sliced lengthwise into thirds
4 cloves garlic, minced

1/2 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

2 tablespoons olive oil

2 (8-ounce) packages cream cheese, at room temperature
1/2 cup milk
1/2 cup mayonnaise
1/2 cup minced red bell pepper
1/2 cup jalapeno pepper, seeded and minced
2 tablespoons fresh lemon juice
Generous pinch of crushed red pepper flakes
Freshly grated Parmesan cheese
Thinly sliced green onions for garnish

1. Preheat the oven to 350°F. Season the chicken breasts with garlic, chili powder, salt and pepper. Saute the chicken breasts in the olive oil in a 12-inch skillet over medium heat until cooked through but not overcooked. Transfer chicken to a cutting board and finely chop.

2. Combine the remaining ingredients in a medium bowl and mix well. Add the chicken and stir until completely blended. Transfer to a lightly greased 8-inch-square oven proof ceramic dish or pan. Sprinkle top with grated Parmesan cheese. Bake until hot and bubbly, about 20 minutes. To get more color on top, place under a broiler for 3-5 minutes. Garnish with thinly sliced green onions or chives. Serve with pita chips, tortilla chips or crackers.

Notes:

•Well-seasoned chicken is the secret to the success of this dish. If time permits, you can allow the garlic and seasonings to marinade for more flavor.

•If you want more heat, leave some of the jalapeno seeds in and omit the crushed red pepper. I like having more control over the heat by adding the crushed red pepper.

•I have made this with regular and reduced-fat cream cheese and skim milk. Obviously the regular cream cheese produces a richer result, but this is already a rich dish, so I prefer the reduced fat cream cheese. You could also use one regular and one reduced-fat cream cheese if you're making the full recipe.

Recipe from Lemons and Lavender.

Chicken Cordon Bleu

Mmmmm, have made this only one other time before and I am not sure why!  It is fairly easy to prepare and tastes oh so wonderful!  I added some spinach to it this time for a little twist!  Although my daughter turned her nose up at it for that reason!  Someday I will make something with spinach in it that she loves, until they I will have her extra piece of chicken...he he he. 

4 large chicken breasts, deboned and skin removed
4-8 slices of ham (depending on the size)
2 cups steamed spinach
4-8 slices Mozzarella
1 cup flour seasoned with salt & pepper
3 large eggs, beaten
2 cups panko breadcrumbs

1. First of all, you need to flatten your chicken. I find it best to slice the chicken horizontally in half without cutting all the way through when flattening. Place your left hand on the chicken breast and slowly move through the chicken breast with a sharp knife until you’ve butterflied the breast. Remember not to cut all the way through. If you are scared of doing this, you can flatten the entire chicken breast but it’s a bit harder that way.

2.  Now, place your chicken breast in between 2 pieces of cling wrap and pound it with anything you can get your hands on.  Flatten the breast until it’s about 1/2 a cm thick. Set aside.

3.  After steaming the spinach, allow it to cool completely and then lay them out and pat them dry with some kitchen towel.

4.  Place the flour, eggs and breadcrumbs all in separate bowls suitable for dipping and covering. ( For the breadcrumbs and flour a normal dinner plate would also work.)

5.  Heat about 1/2 inch of oil in a frying pan and preheat the oven to 375°F.

6.  Now take your chicken breast and place a piece of ham (or 2 if the ham slices are smaller), followed by some Spinach leaves on top. Season the spinach and then place the mozzarella on top. Now carefully roll the chicken breast up.  I secured mine with toothpicks until the were partly fried.

7.  Dip the chicken in the seasoned flour, then the beaten egg and finally the breadcrumbs.

8.  Carefully place the chicken in the hot oil (seam side down) and fry for 2-3 minutes until golden brown. Transfer to a suitable oven dish and pop into the oven for 15-20 minutes.

9.  Personally I like mine with just a squeeze of lemon but you could serve it with any sauce of your choice.  Enjoy!!!

Recipe and photo from Simply Delicious.

Pad Thai

Oh how I love Pad Thai.  I was very pleased with how this turned out.  I didn't make it very spicy because of the kids but next time will add a little more heat to it after I take out their portions.  I also made the hoisin sauce from scratch and will post that recipe at the bottom.  It was very yummy.  Way better than the store bought brands.  The one thing I did was use wide rice noodles and because of that I didn't take any pictures, wide rice noodles aren't very pretty!  So next time I will make it with the thinner kind.  Hope you enjoy!

8 oz dried rice noodles
1/4 cup fish sauce
1/4 cup sugar
1/4 cup rice vinegar
2 tablespoons hoisin sauce

3/4 lb shrimp, pork, or chicken
2 tablespoons to 1/4 c vegetable oil
2 cloves minced garlic
1/2 teaspoon of chili sauce (sriracha)
2 eggs, beaten
4 green onions, thinly sliced
10 oz fresh bean sprouts
3/4 cup ground unsalted peanuts
1/4 cup chopped cilantro
lime wedges

1. Soak noodles in hot water according to the package directions. Drain.

2. Slice chicken or pork across the grain into thin strips.  Mix fish sauce, sugar, vinegar, and hoisin sauce in a bowl; stir until sugar is dissolved. Set aside.

3. Heat a wok over high heat. Add 2 tablespoons of oil, garlic, and chili. Stir fry until golden. Add meat (not shrimp), and stir fry 2 minutes. Add noodles and toss lightly to coat with oil. Push noodles to one side, and add more oil if necessary. Add eggs; cook until slightly set, then break up into pieces and toss with noodles. Add shrimp if desired, most of the bean sprouts, the green onions, and 1/4 cup of peanuts. Stir fry until shrimp just turns pink - 1-2 minutes. Add sauce and toss to coat.

4. Remove to a serving platter and top with cilantro and remaining peanuts. Garnish with bean sprouts and lime wedges. Serve immediately.


Hoisin sauce

4 tablespoons soy sauce
1 tablespoon peanut butter
2 tablespoons honey, molasses, or brown sugar
2 teaspoons white vinegar
1/8 teaspoon garlic powder
2 teaspoons sesame oil
2 teaspoons sweet chile sauce
1/8 teaspoon black pepper

Mix together until well blended.

Recipe and photo for Pad Thai from KoKoCooks.

Asian BBQ Chicken

This is a delicious and totally unique dish. Think of it as Chicken Teriyaki with a South Asian flair...or India meets the other flavors of Asia. Tempted?

1/4 cup plus 2 tablespoons dark brown sugar, packed
1/4 cup plus 2 tablespoons soy sauce
3 tablespoons fresh lime juice (you'll need 2-3 limes)
11/2 tablespoons canola or vegetable oil
1/2 teaspoon Asian sesame oil
3/4 teaspoon Garam Masala
3 cloves garlic, minced
11/2 teaspoons fresh ginger, grated*
1/2 teaspoon cayenne pepper (use more or less depending on how much heat you like)
8 skinless, boneless chicken thighs
2 scallions (light and dark green parts only), thinly sliced

1. In a medium bowl, mix together all ingredients except for chicken and scallions. Set 1/4 cup of the marinade aside and cover (you'll use this later for the sauce), then place the rest in a zip-lock freezer bag with the chicken thighs. Be sure chicken is evenly coated, then place bag in refrigerator (in a bowl in case of leakage); let marinate for 3-4 hours.

2. Preheat grill to high heat.

3. Grease grill. (Lightly dip a wad of paper towels in vegetable oil; then, using tongs, carefully rub over grates several times until glossy and coated - repeat as necessary.) Place chicken on the grill; cover and cook 3-5 minutes on each side, or until nicely browned and done. Place chicken on serving platter, then top with reserved marinade and sliced scallions. Serve hot.

Recipe and photo credits to Once Upon A Chef.

Kung Pao Chicken

Maybe I am just on an Asian cuisine kick, but I can't get enough of it lately!  Today is a post from a blog that I follow Food Wishes.  It is a video recipes blog that I really like and suggest you to check out!  I will make this for dinner tonight and am expecting great things! 

I will probably have to make it pretty mild for my kids, then I will add a little more heat for my husband and myself!  I just love Asian food.  I plan on sauteing up some additional veggies on the side because you can never get enough of those!  Thanks, and enjoy!




1 pound boneless, skinless chicken breasts. cut into 1-inch cubes
For the marinade:
1 tablespoon white wine (substitute with white grape juice if you don't use wine)
1 tablespoon soy sauce
1 teaspoon brown sugar
white parts from 3-4 green onions, chopped
For the sauce mixture:
1 tablespoon white vinegar
2 tablespoons rice vinegar
2 tablespoons white wine (substitute with white grape juice if you don't use wine)
1 tablespoon soy sauce, or to taste
2 tablespoon brown sugar
1 tablespoon sesame oil
1 tablespoon Asian chili paste (sambal), or more to taste
2 teaspoons ketchup
4 cloves minced garlic
Other ingredients:
2 tablespoons peanut vegetable oil for frying
2 cups cubed zucchini
1 cup cubed red bell pepper
1/2 cup chicken broth
1 tablespoon cornstarch, dissolved in 2 tablespoon water
1/4 cup green onion tops, chopped
handful roasted, salted peanut halves
4 cups cooked white rice

Photo's and recipe courtesy of Food Wishes

Smoky Chicken and Tortilla Soup

It is one of those cold days that calls for soup!  It is definitely fall here and soon to be winter with lots of snow and freezing weather!  So I think this soup is fitting for the weather!

1 onion, finely chopped

1 tablespoon olive oil
2 green onions, chopped
4 cloves garlic, minced
8 cups chicken broth
3 tomatoes, chopped
1/2 bag frozen corn
1 large chicken breast
1 can black beans, drained & rinsed
1 lime (one extra for garnish)
1 handful cilantro, chopped
4-5 corn tortillas, cut into strips
1 avocado, diced
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon cumin
salt and pepper to taste
cheddar or jack cheese, shredded
sour cream

1. Sautee onion in olive oil until soft, then add garlic, green onions, cayenne, chili powder, and cumin. Sautee until fragrant (a minute or two). Add chicken broth. Bring to a boil, then lower heat to a simmer. Add tomatoes, corn, black beans.


2. Grill up chicken spiced with cayenne, chili powder, garlic powder, salt, and pepper. (You can also pan-fry it, but it won’t add the smokiness that the bbq does). Cut up or shred chicken and add it to the soup. Try the soup and add more seasonings according to taste, if needed. Add lime juice, cilantro, and avocado.

3. In large fry pan over medium-high heat, crisp up tortilla strips. Add salt. You may do this with oil or cooking spray.

4. Serve soup garnished with cheese, sour cream, tortilla strips, fresh cilantro, and a lime wedge. Enjoy!

Photo credits Vittle Ante recipe adapted from This Week For Dinner