Two birds in one stone
Aji de Gallina (Heidi Gibbs)
Peruvian Recipe
Ingredients:
Roasted or Cooked Chicken Breast
Chicken broth
1 tbsp. Oil
1 tbsp. Granulated Onion or half of small onion (chopped)
1/2 tsp. Aji Amarillo (Peruvian Yellow Peper Paste)
1/2 tsp Garlic Powder or minced (1 or two cloves)
Fresh bread crumbs (4 or 6 slices)
1 c. Milk
Parmesan, grated (garnish)
Salt and pepper
When I didn't have my driver's license, what I did to come up with a similar taste to aji (there's nothing like the taste of aji amarillo) was to use turmeric (to add color) and yellow bell pepper (to add taste) but you can use sweet orange pepper too. If you want to make it purple, that's ok too :) any color would works. haha.
Preparation:
Take the breast from the chicken
Sheer the chicken
Cut the slices of bread into square or just tier them apart. I like to use just the white part of bread.
Puree together cheese, bread, paste and milk. Set it aside.
Pour oil into medium heat saute pan. Add garlic, onion, (if its fresh garlic or onion, saute for 3 minutes until onion looks translucent).
Add chicken, salt and pepper. Add bread puree. Stir frequently. If its too thick, add a little bit of chicken broth
Keep stirring until the mixture has a creamy texture.
Add some parmesan cheese or mozarrella cheese (I use any cheese I have in my fridge but not swiss cheese)
Serve with rice. Place lettuce on the bottom of the serving dish. Spread the chicken mixture over.
To make it fancy, decorate with slices of boiled eggs, and parsley.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Tuesday, March 1, 2011
Thursday, January 20, 2011
Crock Pot Tortilla Soup
Crock Pot Tortilla Soup: (Mandalyn Freeland)
from September Recipe Group
chopped onion
2 large garilc cloves
1 tsp chile powder
2 tsp cumin
1/2 tsp oregano
1 bay leaf
6 cups chicken broth
8 oz can tomato sauce
1/2 tsp salt
1 tsp sugar
1/4 tsp ground pepper
2 large chicken breast
1/2 cup corn
16 oz diced or stewed tomatoes
16 oz can kidney or red beans
Cook chicken in crock pot at high temp for 1 hour with chicken broth then Add all other ingredients allow at least a 6 hour cook time. Shred chicken with fork in crockpot prior to serving.
Garnish with tortilla strips, sour cream, shredded cheese
from September Recipe Group
chopped onion
2 large garilc cloves
1 tsp chile powder
2 tsp cumin
1/2 tsp oregano
1 bay leaf
6 cups chicken broth
8 oz can tomato sauce
1/2 tsp salt
1 tsp sugar
1/4 tsp ground pepper
2 large chicken breast
1/2 cup corn
16 oz diced or stewed tomatoes
16 oz can kidney or red beans
Cook chicken in crock pot at high temp for 1 hour with chicken broth then Add all other ingredients allow at least a 6 hour cook time. Shred chicken with fork in crockpot prior to serving.
Garnish with tortilla strips, sour cream, shredded cheese
Tuesday, February 9, 2010
Easy chicken Casserole
Easy chicken Casserole
Michelle Doty
3 to 4 boneless skinless chicken breast, diced
1 pkg frozen broccoli
1 pkg stove top stuffing
1 can cream of chicken soup
½ c mayo
½ c sour cream
Cook chicken, add broccoli and ¼ cup water. Steam until broccoli is tender. Add soup, mayo, and sour cream. Put into baking dish. Make stuffing according to pkg directions. Layer over top of chicken mix. Bake at 350 for 30 minutes.
Monday, January 18, 2010
Quick-n-easy Italian Chicken
Quick-n-easy Italian Chicken
Erin Baxter
3/4 lb. Chicken breast, cut into thin strips (I use chicken tenders to cut down prep time)
3/4 C Reduced Calorie Italian dressing
16 oz. Green Giant American Mixture California Style frozen veggies
Hot cooked pasta (I use bowties, the kids love them)
Parmesan Cheese, Grated
In large skillet combine chicken and about 1/2 of the italian dressing. Saute until chicken starts to brown. Add veggies and remaining dressing. Cover simmer 7-9 minutes until veggies are crisp-tender, stirring frequently. Serve over pasta, sprinkle with cheese.
Erin Baxter
3/4 lb. Chicken breast, cut into thin strips (I use chicken tenders to cut down prep time)
3/4 C Reduced Calorie Italian dressing
16 oz. Green Giant American Mixture California Style frozen veggies
Hot cooked pasta (I use bowties, the kids love them)
Parmesan Cheese, Grated
In large skillet combine chicken and about 1/2 of the italian dressing. Saute until chicken starts to brown. Add veggies and remaining dressing. Cover simmer 7-9 minutes until veggies are crisp-tender, stirring frequently. Serve over pasta, sprinkle with cheese.
Thursday, January 14, 2010
Black Bean & Chicken Tacos
Black Bean & Chicken Tacos
Julie Anderegg
4 chicken breasts
1/2 bottle salsa
1/2 liter Sprite (or 7-up)
In crock pot, cook chicken breasts in salsa and sprite on High 3 hours (or Medium for 6 hours, or boil on stove for 30 minutes)
Drain and save juice after cooked, shred chicken and add a little juice back into it.
In a pan (or rice cooker), measure out 4 cups of the juice and add 2 cup of white rice. Bring to boil, then reduce heat and simmer for 20 minutes. For Brown Rice, cook for 40-45 minutes.
Black Bean Taco Recipe:
1 can black beans (rinsed)
1 can corn (with juice)
1 package (or 2 Tbs) Taco Seasoning
Heat up in a pan until completely hot.
Serve all of the above with corn or flour tortillas, avacado, sour cream, diced tomatoes, shredded lettuce, shredded cheddar cheese, and remaining salsa. Also makes a GREAT taco salad...leave out the tortilla and add corn chips.
We also LOVE this without the Chicken and rice. Makes a fantastic fast and easy meatless meal! Mmmmmm....YUM!
Julie Anderegg
4 chicken breasts
1/2 bottle salsa
1/2 liter Sprite (or 7-up)
In crock pot, cook chicken breasts in salsa and sprite on High 3 hours (or Medium for 6 hours, or boil on stove for 30 minutes)
Drain and save juice after cooked, shred chicken and add a little juice back into it.
In a pan (or rice cooker), measure out 4 cups of the juice and add 2 cup of white rice. Bring to boil, then reduce heat and simmer for 20 minutes. For Brown Rice, cook for 40-45 minutes.
Black Bean Taco Recipe:
1 can black beans (rinsed)
1 can corn (with juice)
1 package (or 2 Tbs) Taco Seasoning
Heat up in a pan until completely hot.
Serve all of the above with corn or flour tortillas, avacado, sour cream, diced tomatoes, shredded lettuce, shredded cheddar cheese, and remaining salsa. Also makes a GREAT taco salad...leave out the tortilla and add corn chips.
We also LOVE this without the Chicken and rice. Makes a fantastic fast and easy meatless meal! Mmmmmm....YUM!
Florentine Chicken
Florentine Chicken
This recipe is amazingly easy! Almost everyone has the ingredients on hand! Tastes like you slaved for hours and yet only takes a few minutes!!
8 pieces of Chicken
1 Cup Ketchup
1/4 Cup finely chopped onion
1/4 Cup Vinegar
3 Tbsp sugar
1 Tbsp salt
1/4 Cup Worcestershire sauce
1/2 Cup water
4 Cloves Garlic minced
Brown the chicken pieces in a frying pan. Preheat oven to 375 degrees. While chicken is browning mix all ingredients in a bowl. Place browned chicken in a baking dish and pour sauce over chicken. Bake for one hour.
I serve this with garlic mashed potatoes and stir fried broccoli. YUM!
This recipe is amazingly easy! Almost everyone has the ingredients on hand! Tastes like you slaved for hours and yet only takes a few minutes!!
8 pieces of Chicken
1 Cup Ketchup
1/4 Cup finely chopped onion
1/4 Cup Vinegar
3 Tbsp sugar
1 Tbsp salt
1/4 Cup Worcestershire sauce
1/2 Cup water
4 Cloves Garlic minced
Brown the chicken pieces in a frying pan. Preheat oven to 375 degrees. While chicken is browning mix all ingredients in a bowl. Place browned chicken in a baking dish and pour sauce over chicken. Bake for one hour.
I serve this with garlic mashed potatoes and stir fried broccoli. YUM!
Taco Chicken & Rice Casserole
Taco Chicken & Rice Casserole
Michelle Doty
3 to 4 chicken breast cut into bite size pieces
1 8oz can tomato sauce
1 14½ oz can chicken broth
½ pkg taco seasoning mix
1 red bell pepper, diced
1 can corn
1½ cups minute rice
Brown chicken, add tomato sauce & chicken broth, plus ½ to 1 tomato sauce can of water. Stir in corn and pepper. Add rice and remove from heat. Let stand about 5 to 10 minutes. Serve with cheese & sour cream & sliced olives.
Michelle Doty
3 to 4 chicken breast cut into bite size pieces
1 8oz can tomato sauce
1 14½ oz can chicken broth
½ pkg taco seasoning mix
1 red bell pepper, diced
1 can corn
1½ cups minute rice
Brown chicken, add tomato sauce & chicken broth, plus ½ to 1 tomato sauce can of water. Stir in corn and pepper. Add rice and remove from heat. Let stand about 5 to 10 minutes. Serve with cheese & sour cream & sliced olives.
Apricot Chicken
Apricot Chicken
Kathryn Webb
2 frying chickens, cut up – chicken breasts can be used instead
1 bottle (8 oz) Russian salad dressing
1 cup apricot jam
1 package dry onion soup mix
Wash chicken. Pat dry. Mix the dressing, jam and onion soup mix. Pour over chicken. Bake at 350 for 1 hour 15 minutes.
Kathryn Webb
2 frying chickens, cut up – chicken breasts can be used instead
1 bottle (8 oz) Russian salad dressing
1 cup apricot jam
1 package dry onion soup mix
Wash chicken. Pat dry. Mix the dressing, jam and onion soup mix. Pour over chicken. Bake at 350 for 1 hour 15 minutes.
Italian Crock Pot Chicken
Italian Crock Pot Chicken
Pam Konopka
5 boneless, skinless chicken breasts
1 cans cream of chicken soup, 11 ounces
1 package cream cheese, softened, 8 ounces
1 package Good Seasons Italian Dressing mix
4 cups rice
Put chicken on bottom of greased slow cooker. Combine soup, cream cheese, and dressing mix. Pour over chicken. Cook on high for 5 hours, or low for 8-10 hours. Before serving, cook rice according to package directions. Top rice with chicken and sauce.
Pam Konopka
5 boneless, skinless chicken breasts
1 cans cream of chicken soup, 11 ounces
1 package cream cheese, softened, 8 ounces
1 package Good Seasons Italian Dressing mix
4 cups rice
Put chicken on bottom of greased slow cooker. Combine soup, cream cheese, and dressing mix. Pour over chicken. Cook on high for 5 hours, or low for 8-10 hours. Before serving, cook rice according to package directions. Top rice with chicken and sauce.
Parmesan Chicken Bake
Parmesan Chicken Bake
Kathryn Webb
1 c. butter
1 c. bread crumbs
½ c. Parmesan cheese
1 clove garlic, crushed
Salt & Pepper to taste
1 whole chicken, cut up or 6 chicken breasts.
Melt butter. Set aside. Combine bread crumbs, cheese, garlic salt and pepper. Dip chicken into butter then into bread mixture. Put in 9 x 13 baking pan. Bake at 350 for 50 to 55 minutes.
Can substitute water for butter.
Kathryn Webb
1 c. butter
1 c. bread crumbs
½ c. Parmesan cheese
1 clove garlic, crushed
Salt & Pepper to taste
1 whole chicken, cut up or 6 chicken breasts.
Melt butter. Set aside. Combine bread crumbs, cheese, garlic salt and pepper. Dip chicken into butter then into bread mixture. Put in 9 x 13 baking pan. Bake at 350 for 50 to 55 minutes.
Can substitute water for butter.
Cheesy Chicken and Rice
Cheesy Chicken and Rice
Pam Konopka
1 Cup Cooked Chicken Strips
1 Can Cream of Chicken Soup
1 Can Water
¼ Teaspoon Paprika
¼ Teaspoon Pepper
2 Cups Minute Rice
2 Cups Broccoli (Thawed)
1 Cup Grated Cheese
Add Soup, Water and Seasonings and Bring to a boil. Add Rice and Broccoli. Top with Chicken and Cheese. Cook on low heat for 5 minutes or until rice is done.
Pam Konopka
1 Cup Cooked Chicken Strips
1 Can Cream of Chicken Soup
1 Can Water
¼ Teaspoon Paprika
¼ Teaspoon Pepper
2 Cups Minute Rice
2 Cups Broccoli (Thawed)
1 Cup Grated Cheese
Add Soup, Water and Seasonings and Bring to a boil. Add Rice and Broccoli. Top with Chicken and Cheese. Cook on low heat for 5 minutes or until rice is done.
Monday, January 11, 2010
Jambalaya
Jambalaya (food storage)
2 (5-7oz) packages rice mix; chicken, beef, creole or spanish flavor
1 (14-oz) can diced tomatoes
1 (14-oz) can black beans, drained and rinsed
1 (14-oz) can corn, drained
4 cups water
6 chicken breasts
Pour rice and seasonings from rice packet into a large baking pan. Add tomatoes and their juices, black beans, corn and water. Stir to mix. Place chicken breasts on top of rice mixture. Place in 375 degree oven and cook for aprox 1 hour. Stir rice occasionally.
For variety add kielbasa sausage, shrimp, pork or any other meat you might have in your freezer. Jambalaya is a great dish to play with!
2 (5-7oz) packages rice mix; chicken, beef, creole or spanish flavor
1 (14-oz) can diced tomatoes
1 (14-oz) can black beans, drained and rinsed
1 (14-oz) can corn, drained
4 cups water
6 chicken breasts
Pour rice and seasonings from rice packet into a large baking pan. Add tomatoes and their juices, black beans, corn and water. Stir to mix. Place chicken breasts on top of rice mixture. Place in 375 degree oven and cook for aprox 1 hour. Stir rice occasionally.
For variety add kielbasa sausage, shrimp, pork or any other meat you might have in your freezer. Jambalaya is a great dish to play with!
Chicken Noodles
Chicken Noodles
Michelle Francom
4 boneless chicken breasts—boil 1 hour, save broth. Cube or shred chicken. OR you can use a big can of chicken!!!
2 pkg. Turkey or chicken gravy mix
5 grated or chopped carrots
5 celery ribs
1 chopped onion
3 quarts water
2 cans cream of chicken soup
1 8 oz.pkg. Egg noodles (The country pasta ones that look homemade are best) I like more noodles in it!
Salt and pepper to taste.
Boil chicken, remove meat from broth. Add veggies to broth (or if you are using canned chicken, use a couple cubes of chicken boullion in your water). Add other ingredients, including noodles (uncooked). Put chopped chicken back into soup. Simmer 20-30 minutes, until noodles and veggies are done!
Michelle Francom
4 boneless chicken breasts—boil 1 hour, save broth. Cube or shred chicken. OR you can use a big can of chicken!!!
2 pkg. Turkey or chicken gravy mix
5 grated or chopped carrots
5 celery ribs
1 chopped onion
3 quarts water
2 cans cream of chicken soup
1 8 oz.pkg. Egg noodles (The country pasta ones that look homemade are best) I like more noodles in it!
Salt and pepper to taste.
Boil chicken, remove meat from broth. Add veggies to broth (or if you are using canned chicken, use a couple cubes of chicken boullion in your water). Add other ingredients, including noodles (uncooked). Put chopped chicken back into soup. Simmer 20-30 minutes, until noodles and veggies are done!
BARBEQUE CHICKEN PASTA
BARBEQUE CHICKEN PASTA (Freezes well)
Pam Konopka
3 boneless skinless chicken breast
3 tablespoons butter
1 tablespoon onion powder
5 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 cup ketchup
1/2 cup water
1 tablespoon prepared mustard
Cook and shred chicken. In a saucepan combine all other ingredients. Heat to boiling. Simmer 15 minutes. Allow to cool. Add chicken to sauce. Freeze in a gallon freezer Ziploc bag.
Pam Konopka
3 boneless skinless chicken breast
3 tablespoons butter
1 tablespoon onion powder
5 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 cup ketchup
1/2 cup water
1 tablespoon prepared mustard
Cook and shred chicken. In a saucepan combine all other ingredients. Heat to boiling. Simmer 15 minutes. Allow to cool. Add chicken to sauce. Freeze in a gallon freezer Ziploc bag.
Teriyaki Chicken
Teriyaki Chicken
Wendi Condi
equal parts (depends on how much chicken)
1 cup water
1 cup soy sauce
1 cup sugar
shakes of ginger, garlic powder
Mix together and pour over chicken (we usually use thighs, but you can use whatever) Cook at 350 20-30 minutes on each side--make sure you turn over so chicken is completely covered in sauce
Thicken sauce in sauce pan with a little water and cornstarch. Serve over rice.
Wendi Condi
equal parts (depends on how much chicken)
1 cup water
1 cup soy sauce
1 cup sugar
shakes of ginger, garlic powder
Mix together and pour over chicken (we usually use thighs, but you can use whatever) Cook at 350 20-30 minutes on each side--make sure you turn over so chicken is completely covered in sauce
Thicken sauce in sauce pan with a little water and cornstarch. Serve over rice.
Sunday Chicken
Sunday Chicken
Kathleen Mesaros
1 lb. chicken breasts or more
1 8 oz. package of cream cheese (softened)
1 can cream of chicken
1 can cream of mushroom
1 packet of zesty Italian powdered salad dressing mix
Pasta or rice (egg noodles do really well)
Place defrosted chicken in the bottom of a crockpot, I usually will cover the bottom of my crockpot with chicken in a single layer. Mix remaining ingredients together and pour on top of chicken. Cook on high for 1 hour and then on low for 3 hours. Pour over pasta or rice.
Kathleen Mesaros
1 lb. chicken breasts or more
1 8 oz. package of cream cheese (softened)
1 can cream of chicken
1 can cream of mushroom
1 packet of zesty Italian powdered salad dressing mix
Pasta or rice (egg noodles do really well)
Place defrosted chicken in the bottom of a crockpot, I usually will cover the bottom of my crockpot with chicken in a single layer. Mix remaining ingredients together and pour on top of chicken. Cook on high for 1 hour and then on low for 3 hours. Pour over pasta or rice.
Chicken Nuggets
Chicken Nuggets
Kathryn Webb
4 chicken breast halves, boned, skinned and cut into bite sized pieces
½ c. dry bread crumbs (seasoned works great – you don’t need as much other seasonings)
¼ c. Parmesan Cheese
½ tsp salt
1 tsp crushed thyme leaves
1 tsp crushed basil leaves
¼ c. butter, melted (water can be substituted)
Combine. Roll chicken in butter. Put in single layer on foil lined cookie sheet. Bake 15 minutes at 400.
Kathryn Webb
4 chicken breast halves, boned, skinned and cut into bite sized pieces
½ c. dry bread crumbs (seasoned works great – you don’t need as much other seasonings)
¼ c. Parmesan Cheese
½ tsp salt
1 tsp crushed thyme leaves
1 tsp crushed basil leaves
¼ c. butter, melted (water can be substituted)
Combine. Roll chicken in butter. Put in single layer on foil lined cookie sheet. Bake 15 minutes at 400.
Super Fast Chicken/Beef Tacos
Super Fast Chicken Tacos
Megan Castagnetto
1 can of Chicken
1/2 pkg Mccormick taco seasoning
1/4 C water
Warm in skillet on medium heat.
Serve chicken in warmed corn tortillas. Add toppings (cheese, tomatoes, lettuce, avocado) and enjoy!
Super Fast Beef Tacos
Megan Castagnetto
1 can of Beef (gravy drained)
1/4 C corn
Warm in skillet on medium heat.
Serve in warmed corn tortillas. Add toppings (cheese, tomatoes, lettuce, avocado) and enjoy!
Megan Castagnetto
1 can of Chicken
1/2 pkg Mccormick taco seasoning
1/4 C water
Warm in skillet on medium heat.
Serve chicken in warmed corn tortillas. Add toppings (cheese, tomatoes, lettuce, avocado) and enjoy!
Super Fast Beef Tacos
Megan Castagnetto
1 can of Beef (gravy drained)
1/4 C corn
Warm in skillet on medium heat.
Serve in warmed corn tortillas. Add toppings (cheese, tomatoes, lettuce, avocado) and enjoy!
CHICKEN CORDON BLEU BAKE
CHICKEN CORDON BLEU BAKE (Freezes well)
Pam Konopka
1 package (6 ounces) reduced-sodium stuffing mix
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
4 cups cubed cooked chicken
1/4 teaspoon pepper
1/2 pound sliced deli ham, cut into 1-inch strips
1/2 cup (2 ounces) shredded Swiss cheese
1 1/2 cups (6 ounces) shredded cheddar cheese
Prepare stuffing mix according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Place chicken into a greased 13-in. x 9-in. baking dish. Sprinkle with pepper. Layer with ham, Swiss cheese, 1/2 cup cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese. Cover and freeze for up to 3 months.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking.
Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until heated through and cheese is melted.
Pam Konopka
1 package (6 ounces) reduced-sodium stuffing mix
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
4 cups cubed cooked chicken
1/4 teaspoon pepper
1/2 pound sliced deli ham, cut into 1-inch strips
1/2 cup (2 ounces) shredded Swiss cheese
1 1/2 cups (6 ounces) shredded cheddar cheese
Prepare stuffing mix according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Place chicken into a greased 13-in. x 9-in. baking dish. Sprinkle with pepper. Layer with ham, Swiss cheese, 1/2 cup cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese. Cover and freeze for up to 3 months.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking.
Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until heated through and cheese is melted.
Easy Turkey or Chicken Tetrazzini
Easy Turkey or Chicken Tetrazzini (great for left over turkey)
1 box spaghetti – cooked
1 to 2 batchs of white sauce- add garlic, onion, and chopped green pepper
2 to 3 cups of turkey or chicken
shredded cheese
Stir pasta, sauce, and meat together, pour into a 9X13 pan, cover and bake at 350 for about 30 minutes. Remove foil, cover with cheese and return to the oven for 10 minutes or until it’s all hot and bubbly.
1 box spaghetti – cooked
1 to 2 batchs of white sauce- add garlic, onion, and chopped green pepper
2 to 3 cups of turkey or chicken
shredded cheese
Stir pasta, sauce, and meat together, pour into a 9X13 pan, cover and bake at 350 for about 30 minutes. Remove foil, cover with cheese and return to the oven for 10 minutes or until it’s all hot and bubbly.
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