RSS

Category Archives: Chicken

Betty’s Classic King Ranch Chicken Casserole

Capsicum annuum (green bell pepper). Location:...

Image via Wikipedia

In this video, Betty demonstrates how to make a Classic King Ranch Casserole. This dish has been around a long time in the U.S., and this is a simple, basic version. The recipe is influenced by Southwestern cooking, and the dish is quite a lot like an enchilada casserole.

Ingredients:

12-oz. package frozen 3-pepper and onion blend (You may substitute 1 chopped onion plus ½ chopped green bell pepper, ½ chopped red bell pepper, and ½ chopped yellow bell pepper.)
2 tablespoons extra virgin olive oil
3 cups cooked chicken, chopped or shredded (I cooked 3 salted chicken breasts in a slow cooker for 4 hours—no water added– and then chopped and shredded them.)
10 ¾-oz. can cream of chicken soup
10 ¾-oz. can cream of mushroom soup
10 ¾-oz. can chicken broth
10-oz. can diced tomatoes and green chiles, undrained (Rotel brand is quite often used.)
1 teaspoon chili powder
½ teaspoon garlic salt
(10) 6-inch corn tortillas, cut into 1-inch squares
2 cups shredded sharp Cheddar cheese
cooking oil spray

Heat 2 tablespoons olive oil in a deep saucepan over medium heat. Add frozen 3-pepper and onion blend and sauté until softened. Drain and transfer to a large mixing bowl. Stir in 3 cups cooked chicken, a 10 ¾-oz. can cream of chicken soup, a 10 ¾-oz. can cream of mushroom soup, a 10 ¾-oz. can chicken broth, a 10-oz. can diced tomatoes and green chiles, 1 teaspoon chili powder, and ½ teaspoon garlic salt. In a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil spray, ladle 1/3 of the chicken and soup mixture. Evenly spread 1/3 of the 1-inch corn tortilla squares over the top. Sprinkle 1/3 of the shredded Cheddar cheese on top of tortilla squares. Repeat these 3 layers twice, ending with shredded Cheddar cheese on top. Bake in a 350 degree (F) oven for 30 minutes, or until bubbly and beginning to brown. Remove from oven and serve immediately. YUM!!! I hope you enjoy this recipe! Love, Betty ♥

Advertisements
 
 

Tags: , , , , , , , , , , ,

Chicken Parmesan Recipe

Chicken

Image via Wikipedia

I wanted to serve a hearty meal for friends who were coming for dinner. I decided to make Chicken Parmesan and fresh steamed broccoli. My girlfriend brought a salad and fresh garlic bread to complete the meal. The chicken was perfectly cooked – moist and tender with a crunchy outside. The sauce was tangy and filled with mushrooms and the oozing cheese was delicious. If you don’t feel like making the sauce or if you don’t have a lot of time, use your favorite store bought spaghetti sauce – it works great too. The chicken was a huge hit with our friends and my family. A fantastic dinner!

Sauce:
Click on the link above for the roasted tomato and onion marinara recipe. While the tomatoes and onions are roasting, sauté the mushrooms. Add 1 tsp of olive oil to a skillet over medium heat. Once hot, add the mushrooms and sauté until golden brown. Season with a bit of salt and set aside. Once the tomatoes and onions are roasted, place in the Dutch oven and finish making the sauce. Make sure you blend the sauce with the immersion blender BEFORE you add the sauteed mushrooms. Simmer the mushroom marinara for a few hours.
  • 4 chicken breasts
  • 2 eggs – beaten
  • 1/2 cup Italian style bread crumbs
  • 3 tbsp grated Parmesan cheese
  • Salt and pepper to taste
  • Dried basil, to taste
  • 1 tbsp olive oil
  • Cooking spray
  • 1 cup shredded mozzarella cheese (I use lower fat)
  • 3 tbsp Parmesan cheese, shredded
  • Fresh Basil, chopped for garnish
Pre-heat oven to 350 degrees. Trim chicken breasts of all fat. Cut each breast into two pieces. Heat large pan on medium heat; coat the pan with cooking spray and olive oil. Add salt and pepper to the beaten egg and mix. Add the grated Parmesan and dried basil to the bread crumbs and mix thoroughly. Dip chicken into eggs and then into bread crumbs. Add to pan and cook 3-4 minutes on each side. Make sure to spray the pan with cooking spray when you turn the chicken over.
In large baking dish add some spaghetti sauce and spread evenly over the bottom of the dish. Add chicken and top each piece with more sauce. Sprinkle the mozzarella evenly over the chicken then top with Parmesan cheese.

Bake uncovered for 25 minutes. Remove from oven and let rest a few minutes before serving. Enjoy.

 

 
Leave a comment

Posted by on March 24, 2011 in Cheese, Chicken

 

Tags: , , , , , , , , , ,

Chicken Toscana Soup Recipe

A factory of Parmigiano-Reggiano. There are tw...

Image via Wikipedia

A few weekends ago, I was invited to participate in a “soup swap”. Living in the ‘burbs, I’m learning that there are far more domestic things going on out here…including “soup swaps”. So I took to twitter and asked for soup recipes because come on, I certainly don’t have any. Within minutes I had 3 ready to go. With the urging of my sister, I chose to go with Chicken Toscana Soup.

toscana chicken soup

Ingredients
Olive Oil
1 cup chopped onion
2-5 cloves garlic, chopped
4 cups chicken broth
3-4 cups cooked chicken (I recommend a store bought rotisserie chicken)
3 Roma tomatoes, chopped
2 mini gnocchi packages
1 1/2 cup half-and-half
2-3 cups skim milk
2-3 cups spinach leaves (torn)
1 cup Parmesan cheese
fresh basil

Directions:
Cook onion and garlic in olive oil. Add chicken broth. Bring to a boil. Add the gnocchi, cook 2 minutes. Add chicken and tomatoes, simmer. Sprinkle in cheese, simmer for 5-8 minutes. Add cream and milk. Add spinach. Stir together.  Top with basil.

Remove from heat.

From my one attempt, I thought that leaving this soup on a low heat for a while afterwards really thickened this bad boy up. And the flavors just blended incredibly well together.

I hope you enjoy this soup half as much as I did.
Happy Friday!

Source: http://youarewhatyoueatorreheat.wordpress.com/2011/02/18/chicken-toscana-soup/

 

 
4 Comments

Posted by on March 23, 2011 in Chicken, Soups, Vegetables

 

Tags: , , , , , , ,

Bourbon Chicken Recipe

 

  • 2 lbs boneless chicken breasts, cut into bite-size pieces
  • 1 -2 tablespoon olive oil
  • garlic clove, crushed
  • 1/4 teaspoon ginger
  • 3/4 teaspoon crushed red pepper flakes
  • 1/4 cup apple juice
  • 1/3 cup light brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon cider vinegar
  • 1/2 cup water
  • 1/3 cup soy sauce
  •  

    Bourbon Chicken. Photo by Caroline Cooks

    Read more: http://www.food.com/recipe/bourbon-chicken-45809#ixzz1HPTXIQ6z

    Directions:

    Prep Time: 15 mins

    Total Time: 35 mins

    1. 1 Heat oil in a large skillet.
    2. 2 Add chicken pieces and cook until lightly browned.
    3. 3 Remove chicken.
    4. 4 Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
    5. 5 Add chicken and bring to a hard boil.
    6. 6 Reduce heat and simmer for 20 minutes.
    7. 7 Serve over hot rice and ENJOY.

    Read more: http://www.food.com/recipe/bourbon-chicken-45809#ixzz1HPTc01pq

     

     
    Leave a comment

    Posted by on March 23, 2011 in Chicken

     

    Tags: , , , , , , , , , , , , ,

    Pollo ala Crema Recipe

    Photo by Gerik

    A person would think that being retired meant that a person had all the time in the world to plan and make meals. If this premise is true, why am I always struggling to get dinner on the table in a timely fashion? Seems the only night I have it figured out is Monday Night at Mom’s.

    So today I began thinking of things I could do in a pinch and this is one of the entrees that came to mind. Not that I want to make the whole recipe in advance, freeze it and then thaw at the appropriate time but why can’t I just make the sauce and freeze the sauce in 2 or 4 person servings size. Adding the rest of fresh cooked vegetable ingredients to the cream sauce would really enhance it.

    I’m actually excited that this might work and I have two such meals that would work just fine for this. Several months ago I wrote about my Chicken Marsala recipe which is an excellent choice. Pollo ala Crema is my other choice.

    I came across Pollo ala Crema at a new Mexican restaurant that opened in Lincoln several years ago. I started with checking out the recipes online and then trial and error finally produced an acceptable product that was comparable to my favorite restaurant’s recipe. The ancho chili flavored cream sauce is heavenly and when the rest of the ingredients are added just before serving, it is elevated to a really classy entree worthy of serving guests.

    For me it is something to look forward to on busy days when I can’t think of something for dinner. All that needs to be done is to poach some chicken breasts (rotisserie chicken also works well here), saute the mushrooms and onions, quick thaw the sauce and gently heat. Served with some rice and a salad, my Pollo ala Crema dinner is finished.

    Pollo ala Crema
    12 servings

    Sauce:
    4 c. water
    3 tsp. dry beef seasoning (regular or vegetarian)
    8 oz tomato paste
    3 tsp. fresh minced garlic
    1 tsp. ancho chili powder
    1 tsp. cumin
    ½ tsp. cocoa
    1 ½ tsp. vinegar
    ¾ tsp. tabasco sauce

    1 ½ c. whipping cream
    salt and pepper to taste

    Chicken and Vegetable Ingredients:
    2 T. olive oil and butter
    1 lb. sliced baby portabellas
    1 onion, slivered

    2 cups poached or purchased rotisserie chicken
    OR
    2 pkgs. “chicken” Morngingstar Farms Meal Starters sauteed with
    2 tsp. dry vegetable or chicken-like seasoning

    Bring first 9 sauce ingredients to a boil then turn down heat. Add whipping cream. Season with salt and pepper. Pour over chicken and sauteed vegetable ingredients and mix. Serve with your favorite rice.

    source: http://dancinginthekitchen.wordpress.com/2011/03/13/pollo-ala-crema/

     

     
    7 Comments

    Posted by on March 23, 2011 in Chicken

     

    Tags: , , , , , , , , , , , , , ,

    Crispy Oven Fried Chicken Recipe

    Image representing YouTube as depicted in Crun...

    Image via CrunchBase

    Crispy and delicious, oven fried chicken is much healthier than the traditional fried chicken. Easy to prepare, it is a great dish anytime of the year.

     

     

    Tags: , , , , , , , , , , ,

    Cashew Chicken Recipe by Chef Jean-Pierre!

    Chef Jean Pierre shows you how to make the best Cashew Chicken you’ve ever tasted, with this easy to prepare stir-fry recipe. To make it extra special serve over jasmine rice.

    Youtube Cooking Tags:

     
    Leave a comment

    Posted by on March 16, 2011 in Chicken, French Cuisine

     

    Tags: , , , , , ,

     
    %d bloggers like this: