Browsed by
Category: Chicken

Southwest Chicken Chili

Southwest Chicken Chili

One good thing about winter–soup. There’s nothing better than to come in from frigid frost to an aroma of a hot dish ready to eat.

This recipe calls for a crock pot. I prefer it cooked slow in an iron skillet. Either way, it’s delicious.

Southwest Black Bean Chicken Soup

Ingredients

  • 1 pound cooked chicken
  • 3 (15.5 ounce) cans black beans, drained and rinsed
  • 2 (14 ounce) cans chicken broth
  • 2 (10 ounce) cans diced tomatoes with green chili peppers
  • 1 (15.25 ounce) can whole kernel corn
  • 1/2 large onion, chopped
  • 1/2 cup chopped jalapeno peppers

 

  • 2 cloves garlic, chopped
  • 2 1/2 teaspoons chili powder
  • 2 teaspoons red pepper flakes
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • salt and ground black pepper to taste
  • 1/2 cup sour cream, or to taste

Directions

Place chicken, black beans, chicken broth, tomatoes with green chili peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

 

 

To see my books visit http://www.amazon.com/-/e/B007F5H0H4

Chicken Rollups

Chicken Rollups

Here’s a yummy way to dress up chicken breasts.

Soak chicken breasts in white cooking wine a couple of hours.
With a kitchen hammer flatten the breasts.
Lay a couple of pieces of deli ham on the flattened meat.
Add a slice of cheese or sprinkle grated cheese on top.
Roll the chicken up like a cigar and place in a greased casserole.
Pour a can of tomatoes or tomato puree over the top.
Cover and bake for an hour.

To see my books visit http://www.amazon.com/-/e/B007F5H0H4

Chicken Veggie Noodle Soup

Chicken Veggie Noodle Soup

 

 

chicken-veggie-noodle-soup

With all we’ve eaten over Christmas, our insides would probably appreciate a nice rest. This might do.

Chicken Veggie Noodle Soup

Ingredients:

  • 1 large carrot, peeled and diced
  • 1 onion, peeled and chopped
  • 5 lasagna noodles cut up into small pieces (or noodles of choice, shell noodles would work great)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 garlic cloves, minced
  • 6 cups chicken broth
  • 1 pound of boneless and skinless chicken, cooked
  • 1/2 cup 15% cooking cream
  • 2 handfuls baby spinach
  • 19oz (1 can) cannellini beans
  • 1 cup shredded parmesan
  • 1/4 cup whole milk
  • 1/3 cup flour
  • 2 tbsp cornstarch
  • 1 tsp oregano
  • 1 tsp dried parsley
  • 1/2 tsp paprika powder
  • 4 tbsp unsalted butter
  • 1 tsp sea salt

 

Directions:

1: In a large pot, melt butter over medium-high heat. Add in onions, garlic, carrots and bell peppers. Cook and stir for approximately 5 minutes.

2: Add flour to the mixture and continue stirring for a couple of seconds.

3: Pour in the chicken broth and then cornstarch. Turn heat down to low. Continually stir and add in oregano, salt, paprika powder and parsley for approximately 5 minutes. Add in cooked chicken, noodles and beans. Turn the heat up to maximum and let mixture come to a boil.

4: Once the mixture has come to a boil, turn the heat down to low and let simmer for 35 minutes, continually stirring. Once you are done, test to see if the noodles are cooked. They should be completely soft.

5: Add in the spinach, followed by the cooking cream and parmesan. Stir for another 2 minutes. Pour in milk – you can pour in as much as you need for your desired consistency. Continue seasoning to your desire.

To see my books visit http://www.amazon.com/-/e/B007F5H0H4

Dump and Bake Chicken

Dump and Bake Chicken

 

I found this online. Looks yummy!

DUMP-AND-BAKE CHICKEN & RAVIOLI IN ALFREDO SAUCE
Author: The Seasoned Mom
Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Serves: 6-8

INGREDIENTS
• 24 ounces frozen miniature cheese ravioli
• 9 ounce (about 1 ¾ cups) chopped or shredded cooked chicken
• 36 ounces (about 4 ¼ cups) Alfredo sauce
• 1 cup frozen peas
• 1 cup shredded mozzarella cheese
INSTRUCTIONS
1. Preheat oven to 400 degrees F. Spray a 9×13-inch dish with cooking spray.
2. Stir together ravioli (still frozen is fine), chicken, and Alfredo sauce in the dish. Cover with foil and bake for 30 minutes.
3. Uncover, stir in the peas, and top with cheese.
4. Continue baking, uncovered, for 10 minutes or until cheese is browned and ravioli is tender.

To see my books visit http://www.amazon.com/-/e/B007F5H0H4

Copy-Cat Chick-fil-A Sandwich and Sauce

Copy-Cat Chick-fil-A Sandwich and Sauce

Chickfila1

Chick-fil-A Chicken Sandwich

The key to getting an extra crispy and delicious coating on the chicken is double-dipping. If you like your chicken spicy, directions are below for a Chick-fil-A Spicy Chicken Sandwich. We’ve included the recipe for homemade Chick-fil-A sauce.

Yields 4 Sandwiches

Ingredients:
4 skinless, boneless chicken tenders
1/2 cup pickle juice
1/2 cup water
1/2 cup milk
1 egg
Oil, for frying
4 hamburger buns
Dill pickle slices, lettuce, and cheese slices for the sandwich

For the breading:
1 cups flour
3 T. powdered sugar
1/2 tsp paprika
1 tsp black pepper
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp baking powder
(*For a SPICY chicken sandwich add 2 tsp cayenne pepper and 1/2 tsp more of chili powder to the breading.)

For the Chick-fil-A sauce:
1/2 cup mayo
3 tsp yellow mustard
3 tsp honey
1 tsp Dijon honey mustard
1/2 tsp garlic powder
1/2 tsp paprika
1 tsp of lemon juice
1 tsp of BBQ sauce (hickory tastes best)

Combine the pickle juice and water in a zip lock bag. Add the chicken tenders and let marinate for 30 minutes.
Make the Chick-fil-A sauce by combining all ingredients in a bowl. Mix well and set aside.

Next, in a large bowl mix the breading ingredients together: flour, powdered sugar, paprika, black pepper, chili powder, salt, and baking powder.

In another bowl mix the milk and egg.

Heat 2-3 cups of oil in a large saucepan. Heat oil to about 350 degrees F.

Dip the marinated chicken tenders into the egg mixture, and then coat them in the flour breading mixture. Now repeat this step and dip that same chicken tender back into the egg mixture and then back into the flour again! Double dipping is how to make a super yummy, crispy sandwich!

Place chicken in hot oil and fry for 3-4 minutes on each side. Remove to paper towel to dry.

Toast the sandwich buns. Grab the Chick-fil-A sauce and smoother it on both sides of the buns. Top with lettuce, cheese, and crispy chicken! Enjoy!

To see my books visit http://www.amazon.com/-/e/B007F5H0H4
To see my other blog visit https://godslittlemiraclebook.wordpress.com/

Chicken Enchilada

Chicken Enchilada

chicken enchalada

Chicken Enchilada

Ingredients:

2 cans green chilies, chopped
12 flour tortillas
3 cups sour cream
2 cups cottage cheese
Salt and cumin to taste (ground or whole)
1 pound Monterey Jack cheese or Farmers cheese
3-4 chicken breasts, boiled and chopped*

Instructions:

Mix all ingredients together in a mixing bowl.
Fill tortillas with about 2 tablespoons mixture. Roll into cigar-like rolls and place, side by side, into a 9 x 13 inch pan.

Bake in oven, covered with foil, for 30 minutes at 350 degrees.
Serves 6-8

* If I’m in a hurry I take boneless, skinless chicken breasts from the freezer and microwave them covered with waxed paper. Allow three minutes for each breast to cook on high. Turn them once so they will cook evenly. Then cut them in pieces and add them to the rest of the ingredients.

To see my books visit http://www.amazon.com/-/e/B007F5H0H4
To see my other blog visit https://godslittlemiraclebook.wordpress.com/

No Fry Egg Rolls

No Fry Egg Rolls

No Fry Egg Rolls

No Fry Egg Rolls

Ingredients:
2 sheets all-butter puff pastry, thawed
1 cup cooked chicken, shredded
1 T. vegetable oil
1 C. carrots–chopped finely
3 C. finely shredded cabbage
1/2 lb. fresh bean sprouts
1 T. minced ginger
4 T. cornstarch mixed with 2 t. water
2 T. soy sauce
2 T. oyster sauce

Directions:
Preheat the oven to 400 degrees F.

Roll out puff pastry to about an inch bigger on all sides. Cut each into four equal rectangles/squares.

Heat a wok over medium-high to high heat.

Add the oil for stir-frying.

Add carrot, cabbage, bean sprouts and ginger and stir-fry for 5-10 minutes until the cabbage softens.

Create a well in the wok by pushing the vegetable up against the sides and pour in cornstarch, soy sauce, oyster sauce and water. Stir to thicken then mix the vegetables in with the sauce to coat.

Spoon about 1/4 cup vegetable mixture on the lower third of each square of pastry. Fold 2 sides over the filling and roll up like a burrito.

Place the filled pastries seam-side down onto a baking sheet.

Bake for 20 minutes or until lightly browned.

To see my books visit http://www.amazon.com/-/e/B007F5H0H4
To see my other blog visit https://godslittlemiraclebook.wordpress.com/

Smoked Mojo Leg Quarters

Smoked Mojo Leg Quarters

Smoked Mojo Leg quarters

Smoked Mojo Leg Quarters

Ingredients
1/3 cup olive oil
1 tablespoon loosely packed orange zest
1 tablespoon loosely packed lime zest
1/3 cup fresh orange juice
1/4 cup fresh lime juice
1 bunch fresh cilantro, stems removed
6 large garlic cloves
2 red jalapeño peppers (seeded, if desired)
1/4 cup fresh oregano leaves
1 1/4 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 chicken leg quarters (about 5 1/2 lb.)
6 cups applewood chips

Preparation
1. Pulse first 12 ingredients in a food processor 20 seconds or until finely chopped. Reserve and chill 1/2 cup of mixture for later use. Place chicken in a large bowl; add remaining mixture, and toss gently to coat. Cover and chill 4 to 8 hours.

2. Place 3 cups dry applewood chips in center of 1 (18-inch) square piece of heavy-duty aluminum foil; repeat with remaining chips and another piece of foil. Wrap to form 2 envelopes. Pierce several holes in each packet.

3. Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Place 1 applewood smoke packet, with holes facing up, on lit side.

4. Pat excess moisture from chicken with paper towels, leaving marinade on skin. Sprinkle chicken with desired amount of salt and pepper. Carefully move smoke packet to unlit side of grill. Place chicken over lit side, and grill, without grill lid, 4 to 6 minutes on each side or just until grill marks appear. Transfer chicken, skin side up, back to unlit side of grill; carefully move smoke packet back to lit side for the remainder of cooking. Grill, covered with grill lid and turning pieces occasionally, 1 hour and 30 minutes or until skin is golden brown and meat thermometer inserted into thickest portion registers 165°, replacing smoke packet halfway through. Let stand 10 minutes; serve with reserved sauce.

To see my books visit here.
To view my other blog visit here.
qrcode.2

Skinny Cracker Barrel Grilled Chicken

Skinny Cracker Barrel Grilled Chicken

cracker barrel chicken

Skinny Cracker Barrel Grilled Chicken

Ingredients
1 pound chicken tenders or 3 large chicken breasts cut into strips
1/2 cup light Italian dressing
1 tbsp. honey
1.5 tsp. fresh lime juice

Instructions
Mix light Italian dressing, lime juice, and sugar-free honey.
Place chicken tenders in a ziploc freezer bag and pour marinade over chicken tenders to cover. Seal bag and give it a shake to cover the chicken completely.
Marinade chicken for 2-3 hours.
Cook chicken tenders in a non-stick pan or grill pan over medium heat until chicken is golden in color and cooked through.

To see my books visit here.
To view my other blog visit here.
qrcode.2

Chicken Tortilla Soup

Chicken Tortilla Soup

Chicken Tortilla Soup

Chicken Tortilla Soup
Makes 10 servings

Ingedients:
• 2 Tablespoons olive or canola oil
• 1 medium onion, chopped
• 2 cloves of garlic, chopped
• 1 (7 oz) can of chopped green chiles
• 1 (10 oz) can of beef broth
• 1 (10 oz) can of chicken broth
• 1 (10 oz) can of cream of chicken soup
• 1 (12 oz) can chicken breast
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/8 teaspoon pepper
• 1 can ro-tel tomatoes
• 1 can white corn
• 1 can black beans
• 6 corn tortillas cut into bite-sized pieces

Instructions:
1. Saute the onions and garlic in the oil until the onions are clear.
2. Add the mixture to a crock pot.
3. Add the rest of the ingredients EXCEPT the corn tortillas.
4. Cook on the high setting until the mixture boils (around 2 ½ hours).
5. Add the bite-sized pieces of corn tortillas and allow the soup to simmer at least one more hour.
6. The mixture becomes very thick.
7. Garnish with shredded cheese if desired when served.

In case you’re looking for a great devotional book for the new year or a wonderful historical fiction, check them out here in paperback and e-reader.
Looking Deeper at Amazon.com.Kindle TheLateSooner'sDaughter-cover-mockup2
I also maintain another blog: godslittlemiraclebook.wordpress.com

%d bloggers like this: