Tomatillo Chicken

 Alex couldn't stop praising this dish.  Doesn't look like much, but the flavor is stupendous!  Serve on top of the Coconut-Lime Rice (recipe below) and you have an amazing and simple meal!

2 tsp ground cumin
1/2 tsp salt
1/2 tsp freshly ground black pepper
4 (6 oz) skinless, boneless chicken breast halves
Cooking spray
1 Tbsp olive oil
1 1/2 cups chopped tomatillos (about 4 tomatillos)
2 Tbsp minced seeded jalapeno pepper (1 pepper)
(Can substitute 1 3/4 cups ready-to-serve tomatillo salsa or salsa verde for the 2 ingredients above)
Lime wedges (optional)

Combine first 3 ingredients in a small bowl; rub mixture over chicken.

Place a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add chicken; cook 6 minutes on each side or until done.  Remove chicken from pan, and keep warm.

Add oil to pan.  Stir in tomatillos and jalapeno pepper (or salsa).  Cook, stirring constantly, 3 minutes or until tender and saucy.  Place a chicken breast half on each of 4 plates.  Spoon sauce evenly over chicken.  Garnish with lime wedges, if desired.

Yield: 4 servings.

Chicken Noodle Soup

In large pot combine:
1 10 oz can chicken
6 cups chicken broth
1/2 tsp. season all
1/2 tbsp. salt
pepper to taste
1/2 cup chopped celery
1/2 cup chopped carrots
can add choppeed onions

Bring to boil. Then add:
1/2 lb wide egg noodles, precooked

To make creamy:
Add 1/4 cup cornstarch to 1/2 cup cold water, then add to soup
Serves 6

Taco Soup

In a big pot, bring to boil;
2 chicken breasts, shredded (can use canned chicken too)
5 1/2 cups water and chicken broth
1 beef bullion cube
1 chicken bullion cube
1 can corn
1 can pinto or black beans
1 can Mexican flavored chopped tomatoes
1 can sliced olives
1 can diced green chilis
2 green onions, chopped
2 Tbsp lime juice
1 tsp cumin
1 tsp chili powder
1 tsp garlic
1/2 tsp crushed red peppers

Serve over tortilla chips with cheese and sour cream.

Chicken Lettuce Wraps

I found this recipe on Food.com.  We just love the lettuce wraps at P.F. Changs, and this one tasted just like them.  

Special Sauce

¼ cup sugar

½ cup water

2 Tbsp soy sauce

2 Tbsp rice wine vinegar

2 Tbsp ketchup

1 Tbsp lemon juice

1/8 tsp sesame oil

Hot Mustard Sauce

1 Tbsp hot mustard

2 tsp water

1-2 tsp garlic and red chile paste

Chicken Filling

3 Tbsp oil

2 boneless skinless chicken breasts

1 cup water chestnuts

2/3 cup mushroom

3 Tbsp chopped onions

1 tsp minced garlic

4-5 leaves iceberg lettuce

Stir Fry Sauce

2 Tbsp soy sauce

2 Tbsp brown sugar

½ tsp rice wine vinegar

Optional Toppings:

Chinese rice noodles

Grated carrot

Bean sprouts

Fresh herbs

Green onions

Crushed peanuts

Directions:

Make the special sauce by dissolving the sugar in water in a small bowl.  Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.  Mix well and refrigerate this sauce until you’re ready to serve.

Combine the hot mustard with the water and set this aside as well.  Eventually everyone can add their desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

Bring oil to high heat in a wok or large frying pan.  Saute chicken breasts for 4-5 minutes per side or done.  Remove chicken from the pan and cool.  Keep oil in the pan, keep hot. 

As chicken cools, mince water chestnuts and mushrooms to about the size of small peas.  Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

When the chicken is cool, mince it as the mushrooms and water chestnuts are.  With the pan still on high heat, add another Tbsp of vegetable oil.  Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.  Add the stir fry sauce to the pan and sauté the mixture for a couple minutes.

Serve chicken mix in the lettuce “cups” with or without the optional toppings of your choice and a drizzle of special sauce (as spicy as you like, using the mustard and chili sauce).

Marinated Lemon Pepper Chicken

3 tsp lemon pepper
2 tsp garlic powder
4 Tbsp olive oil
6 frozen boneless skinless chicken breasts

Add all ingredients to a gallon ziploc bag. Soak bag in a sink of hot water until thawed. Discard marinade and place chicken in skillet. Cook on Med-Hi heat until sides are golden brown and chicken is cooked through.

Serve over rice or noodles.

Onion-Smothered Chicken

1 (3 lbs) chicken
3-4 large onions
3-4 unpeeled new potatoes, scrubbed
1/4 cup olive oil
1 cup cooking sherry
3-4 bay leaves
3/4 Tbsp grated gingerroot
1 tsp dried oregano
1/4 tsp black pepper
1/8 tsp dried thyme
1/8 tsp dried rosemary

Cut the chicken into quarters and trim excess fat.  Slice onions and cut new potatoes into quarters.

Heat olive oil in a large skillet over medium heat until hot.  Add the chicken.  Cook, turning frequently, until browned on all sides; drain.

Increase the heat to high.  Add onions, new potatoes, sherry, bay leaves, gingerroot, oregano, black pepper, thyme and rosemary and mix well.  Cook, stirring continually, for 1 minute.  Reduce the heat to low. 

Simmer, turning mixture occasionally, until an instant-read thermometer inserted in the center of each chicken quarter and not touching bone registers 180 degrees, about 45 minutes.  Discard bay leaves.

Spoon chicken and vegetables onto a heated serving platter with a slotted spoon.  Serve with steamed green beans, if desired.

Hearty Chicken Stroganoff

8 oz wide egg noodles
6 Tbsp all-purpose flour, divided
1 tsp salt
1/2 tsp black pepper
1 1/4 to 1 1/2 lbs chicken tenderloins
4 Tbsp butter, divided
6 medium mushrooms, cut into quarters
1 cup chopped onion
1/2 tsp dry mustard
2 cups chicken broth
1 cup sour cream
1 tsp ketchup

Cook the noodles using the package directions; drain well.  Cover to keep warm.

Mix 3 Tbsp flour with the salt and pepper in a large bowl and mix well.  Add the chicken and toss to coat.

Heat 2 Tbsp butter in a large skillet over medium heat until melted.  Cook chicken in the butter, stirring frequently, until browned, about 6-8 minutes.  Stir in mushrooms and onion.  Cook, stirring frequently, for 4 minutes.  Remove chicken and vegetables with a slotted spoon to a bowl and reserve pan juices in skillet.

Add remaining flour and butter and the dry mustard to reserved pan juices and mix well.  Gradually stir in broth.  Cook, stirring frequently, for 3 minutes.  Stir in sour cream and ketchup.

Return chicken and vegetables to the skillet.  Cook, stirring frequently, until heated through; do not boil.  Place noodles on a heated serving platter.  Spoon chicken mixture over the noodles.

Sunshine Chicken

2-3 tsp curry powder
1 1/4 tsp salt, divided
1/4 tsp pepper
6 chicken breast haves, boned and skinned
1 1/2 cups orange juice
1 cup uncooked long-grain rice
3/4 cup water
1 Tbsp brown sugar
1 tsp dry mustard
Chopped fresh parsley

Combine curry powder, 1/2 tsp salt and the pepper; rub over both sides of the chicken.  In a skillet, combine orange juice, rice, water, brown sugar, mustard and remaining salt.  Mix well.  Top rice mixture with chicken pieces; bring to a boil.  Cover and simmer 20-25 minutes.  Remove from the heat and let stand, covered, until all liquid has absorbed, about 5 minutes.  Sprinkle with parsley.

Mom's Chicken Salad (the one with stuffing)

Toss together:
2 cups chopped celery
2 cups diced cooked chicken
1 small onion, chopped
1 cup frozen peas, uncooked
1 small can water chestnuts, chopped
1 cup miracle whip salad dressing
Salt & lemon pepper to taste

Top with:
1 cup shredded cheddar cheese
1/2 cup seasoned stuffing mix (stove top one step)
sliced olives (opt.)

Chill for 1 hour before serving

OR

For Hot Chicken Salad:
Spread main mixture in 9x13 pan.  Top with cheese and stuffing mix and bake in 350 degree oven for 15 minutes or until cheese is melted.

Chicken with Lemon Sauce

2 boneless, skinless chicken breasts
5 Tbsp flour
1/4 cup grated Parmesan cheese
3/4 tsp salt
1/2 tsp pepper
2 eggs
2 Tbsp butter
1 Tbsp olive oil
3/4 cup chicken broth
1/2 cup apple juice
1 Tbsp lemon juice
1 Tbsp minced fresh parsley

Flatten chicken to 1/4" thickness.  In a shallow bowl, combine 4 Tbsp flour, cheese, 1/2 tsp salt, and 1/4 tsp pepper.  In another bowl, beat eggs.  Dip chicken into eggs and coat with flour mixture.

In a large skillet, cook chicken in 1 Tbsp butter & oil over medium heat for 3-5 minutes on each side until juices run clear.  Remove and keep warm.  In a small bowl, mix remaining flour, salt, pepper, and broth.  Add apple juice to skillet & loosen cooked bits from the bottom.  Stir in broth mixture.  Boil 1-2 minutes until thickened.  Add lemon juice and cook 1 minute.  Add parsley and butter.

Serve sauce over chicken.

Hawaiian Haystacks

1 can cream of chicken soup
1 cup chicken broth
2 cups cooked chicken
4 cups hot cooked rice
1 can chow-mein noodles
3 medium tomatoes, diced
1 cup chopped celery
1/2 cup coconut
1/2 cup chopped green bell pepper
1 1/2 cups pineapple chunks
1 (2 oz) jar pimiento, drained and diced
1 cup shredded cheddar cheese
1/2 cup slivered almonds
1/2 cup raisins or craisins
bunch of green onions, chopped

Add chicken broth to cream of chicken soup and heat through until hot.  Serve all other ingredients in separate bowls and allow everyone to create their own haystacks.

Blackened Chicken

1 Tbsp paprika
4 tsp sugar, divided
1 1/2 tsp salt, divided
1 tsp garlic powder
1 tsp dried thyme
1 tsp lemon-pepper seasoning
1 tsp cayenne pepper
1 1/2 to 2 tsp pepper, divided
4 boneless skinless chicken breast halves
1 1/3 cups mayonnaise
2 Tbsp water
2 Tbsp cider vinegar

In a small bowl, combine paprika, 1 tsp sugar, 1 tsp salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 tsp pepper; sprinkle over both sides of chicken (Note: spices are potent!  Don't over coat.).  Set aside.  In another bowl, combine mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and chill 1 cup for serving.  Save remaining sauce for basting.

Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until juices run clear, basting frequently with remaining sauce.  Serve with reserved sauce.

Curried Honey Chicken

1/4 cup butter, melted
1/4 cup orange juice
1/2 cup honey
2 Tbsp lemon juice
3 Tbsp Dijon mustard
1-2 tsp curry powder
1 tsp salt
6 boneless chicken breast halves (6 oz each)
1 tsp cornstarch
1/3 cup cold water

In a large bowl, combine the first seven ingredients; set aside 1/3 cup for basting.  Dip chicken in remaining butter mixture; place in a well-greased 9x13 baking dish.  Bake, uncovered, at 350 degrees for 1 hour, basting occasionally with reserved butter mixture.

Remove chicken and keep warm.  In a small saucepan, combine cornstarch and water until smooth.  Stir in the pan drippings.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Drizzle over chicken.

Cajun Chicken Sandwiches

6 boneless skinless chicken breast halves (4 oz each)
1 Tbsp olive oil
1/2 tsp celery salt
1/2 tsp garlic salt
1/2 tsp lemon-pepper seasoning
1/4 tsp cayenne pepper
1/4 tsp paprika
1/4 tsp pepper
6 kaiser rolls, split and toasted
12 slices tomato
6 lettuce leaves

Flatten chicken to 1/2" thickness.  Brush both sides with oil.  Combine the seasonings and rub over both sides of chicken.  Arrange in a 9x13 baking dish.  Cover and refrigerate for at least 2 hours or overnight. 

Coat grill rack with nonstick cooking spray before starting the grill.  Grill, covered, over medium heat for 3-5 minutes on each side or until chicken juices run clear.  Serve on rolls with tomato and lettuce.

Chicken Parmigiana

1 small onion, chopped
4 garlic cloves, minced
1 Tbsp olive oil
1 can (15 oz) tomato sauce
1 can (14 1/2 oz) stewed tomatoes, cut up
1 tsp each: dried basil, thyme, and oregano
1/4 tsp pepper
1/4 cup milk
1/2 cup all-purpose flour
1 egg, lightly beaten
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 tsp salt-free garlic and herb seasoning
2 boneless skinless chicken breast halves
2 Tbsp butter
1/2 cup shredded mozzarella cheese
Hot cooked spaghetti

In a saucepan, saute onion and garlic in oil until tender; add the tomato sauce, tomatoes, herbs and pepper.  Bring to a boil.  Reduce heat; cover, and simmer for 20 minutes.

Meanwhile, place the milk, flour and egg in separate shallow bowls.  In another bowl, combine the bread crumbs, Parmesan cheese, and herb seasoning.  Dip chicken in milk; roll in flour.  Din in egg, then coat with crumb mixture.

In a skillet, brown chicken in butter over medium heat until golden brown and juices run clear.  Sprinkle with mozzarella cheese.  Cover and cook 3-4 minutes longer or until cheese is melted. 

Serve over spaghetti; top with tomato sauce.  Yield: 2 servings

BarBQed Chicken

4 chickens, cut in serving size pieces
1/8 cup flour
1/2 tsp salt & pepper
1 cup vinegar
1 cup ketchup
1/2 cup oil
1/2 cup chopped onion
1/4 cup prepared mustard
1/4 cup brown sugar
1 cup chicken broth
1/4 cup Worcestershire sauce

Brown the chicken pieces, dunking in flour first.  Simmer rest of ingredients together till slightly thickened.  Pour over chicken and bake 45 minutes to 1 hour at 325 degrees, covered.

Art's Buffalo Wings

20 chicken wings
3/4 cup ketchup
1/4 cup chopped onion
2 Tbsp water
4 cloves garlic, minced
1 Tbsp white vinegar
1 Tbsp brown sugar
1 Tbsp Worcestershire sauce
1 tsp chili powder
1/2 tsp dry mustard
1/2 tsp dry oregano, crushed
2 bay leaves
a few dashes of hot pepper sauce

Bake chicken at 375 degrees for 25 minutes.  Drain fat.  Bring rest of ingredients to a boil and simmer for 2 minutes.  Remove bay leaves.  Pour over chicken and bake for 10 minutes.  Stir and bake 10 minutes more.

Pilmeni (Russian Tortellini)

Dough:
1/2 cup water
1/2 cup milk
1 egg
Flour

Filling:
1/2 lb each of the following ground meats: pork, beef, turkey, chicken, lamb (whatever you prefer)
Onion
Garlic
Salt & pepper
Dash of soy sauce
Little water or milk

Prepare the dough by mixing the liquids and eggs and then adding flour until it makes a soft dough.

Mix together meat and seasonings in medium bowl.

Roll out dough to 1/4" thick and cut out circles about the size of a milk lid.  Place a small amount of meat in the center of each circle.  Fold in half and pinch edges to seal (wet sealing edge with a little milk).  Then bend the two corners together to form a tortellini shape.  At this point they may be frozen for future use or boiled until floating and dough looks transparent and wrinkly (like old person's skin, is how my Russian friend described it.)

Serve with a little vinegar, pepper, and not so sour cream (half sour cream, half whipped cream).

Tangy Turkey Tostadas

1 1/4 lbs lean ground turkey
1/2 cup chopped onion
1 cup chopped green pepper
2 garlic cloves, minced
3/4 cup sliced fresh mushrooms
1 can (16 oz) kidney beans, rinsed and drained
1 cup salsa
1 can (4 oz) chopped green chilies
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp salt
4 drops hot pepper sauce
1 1/2 cups (6 oz) reduced-fat Mexican cheese blend
1/2 cup frozen corn, thawed
16 corn tostadas (5 inches)
2 cups shredded lettuce
1 cup chopped tomatoes
1/4 cup minced fresh cilantro

In a large nonstick skillet, cook turkey over medium heat until no longer pink; drain.  Add the onion, green pepper and garlic.  Cook and stir for 3 minutes or until onion is tender.  Stir in the mushrooms; cook 1 minute longer.  Stir in the beans, salsa, chilies, chili powder, cumin, salt, and hot pepper sauce.  Cook for 5 minutes or until heated through.  Stir in cheese and corn; heat though.  Spread about 1/3 cup filling on each tostada shell.  Sprinkle with lettuce, tomatoes and cilantro.

Broccoli Cheese Casserole (The easy one)

2 pkgs broccoli cooked and drained
1 cup mayonnaise
2 eggs
1 small can cream of mushroom soup
2 cups grated cheese
1/2 cup chopped onion
Turkey or chicken chunks (opt.)

Mix all together and bake at 375 degrees for 30-45 minutes.