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Chicken

NAPA INSPIRED CHICKEN SALAD   This deliciously sweet chicken salad recipe is my rendition of a salad I had a few weeks ago at a very popular bakery/cafe.  Its super easy to make and pairs well with a hot soup on a chilly day!     NAPA INSPIRED CHICKEN SALAD Serves: 4-6   Ingredients: 2 [12.5oz] can chicken breast, shredded 1/4cup slivered almonds 1/2 cup red grapes, halved 1/3 cup chopped celery 1/2 cup low fat mayonaise 1/3 cup low fat sour cream 2 tbsp relish 1 tsp corriander salt + pepper     Directions:     1. Toast slivered almonds in pan over medium heat for ...

CHICKEN PASTA BAKE and BROILED...   CHICKEN PASTA BAKE & BROILED VEGGIES Servings:4   I  took this recipe from Ms. Giada DiLaurentis!! I watched her make it one night while I was out on vacation [YES, I confess I watch the FoodNetwork even while on vacation!!] and my mouth watered! SO, upon my return I looked up the recipe and found that while it ranked high, the verdict was pretty much  the same throughout “pasta  edible but lacked flavor” I could not believe this! I read the recipe and made a few changes to add flavor to the dish ...

CHICKEN CHOW MEIN   CHICKEN CHOW MEIN Servings: 8   This is a super easy no brainer meal! The recipe came from the back of a seasoning package and with little to no changes and within 30 minutes it was on table and DELICIOUS!   Ingredients: 4 skinless boneless chicken breast 3 carrots 2 celery stalks 1 onion 2 bags of soy bean sprouts 1/3lb of snow peas 4 tbsp. cooking oil 2 packages of SunBird Chow Mein mix ground ginger salt + pepper Garnish: fried noodles     Directions: 1. Chop the veggies.       2. Season chicken with salt, pepper ...

EZ LEMON CHICKEN   EZ Lemon Chicken Servings: 6   Ingredients: 1 whole young chicken [ between 3-5lbs] 1 lemon thinly sliced 1/4 cup good olive oil poultry seasoning salt + pepper     Directions: 1. Preheat oven to 375 degrees.   2. Prep Chicken: Rub entire chicken [inside & out] with olive oil Generously season chicken with salt, pepper and poultry seasoning Place half of lemon slices inside cavity Separate skin on breast area from chicken with fingers, place remaining slices between skin and breast meat.       3.  Bake for 30 mintues at 375 in preheated oven. Increase ...

CHICKEN and RICE CASSEROLE   CHICKEN and RICE CASSEROLE Servings: 6-8   This recipe delicious casserole recipe is from Simply Recipes, one of my favorite food blogs on the net. I changed a few ingredients around and it was AMAZING!   Ingredients: 2 1/2 lbs. boneless, skinless chicken breasts 2 leeks [sliced, washed and rinsed] 2 garlic cloves, minced 1/2 lb. each of baby portabello and button mushrooms sliced 1/4 cup white wine 1 1/3 cups chicken stock 1/2 cup sour cream 1/4 cup heavy cream 1 cup raw, medium or long grain, white ...

CREAMY SPAGHETTI DISH   CREAMY SPAGHETTI DISH Servings: 8   Ingredients: 16oz cooked spaghetti 8oz sour cream 1/3 cup heavy cream 1/2 onion, thinly sliced 10 slices of deli ham, thinly sliced 2 tbsp butter 1 tbsp rosemary, chopped grated romano cheese dried sweet basil     Directions:   1. Prepare ingredients: cook and drain spaghetti, slice ham and onion; chop rosemary.       2. Heat butter in a large skillet over medium heat. Add onions and cook until translucent.       3. Add sliced ham and spaghetti to skillet.  Toss until heated through.       4.  Add rosemary, sour cream and heavy cream to spaghetti; ...

JAPANESE TEPPAN RICE JAPANESE TEPPAN RICE aka Fried Rice Servings: 6   Ingredients: 4 cups cooked white rice 3 large eggs 2 boneless, skinless chicken breast 1/2 cup each finely chopped onion, carrots and celery   5 tbsp. butter at room temperature 1 tbsp.  finely chopped garlic   1/3 cup sodium reduced soy sauce 2 tbsp. black bean paste pepper     Directions:   1.  Prepare Garlic Butter: combine garlic and butter in small bowl, set aside       2. Prepare Chicken: heat large skillet to 350 degrees add 2 tbsp. cooking oil to hot skillet season chicken breast with salt and pepper on both ...

CHICKEN n OLIVES   CHICKEN n OLIVES Servings: 3     This week we’re featuring the winning recipe from our  October Recipe Contest !!!  This ez and delicious recipe was submitted by Beatriz O. from Fontana, California.   We will be hosting another contest soon!     INGREDIENTS: 6 chicken legs w/ skin [can substitute thighs] 2 medium or 1 large golden potatoe 1 cup quality chicken broth or stock 1 [14.5oz] can diced tomatoes 1/4 cup manzanilla or spanish olives, drained 2 bay leaves 3 tbsp. cooking oil [vegetable or canola] salt + pepper   DIRECTIONS:   1. ...

GREEN CHICKEN ENCHILADAS GREEN CHICKEN ENCHILADAS Servings: 4   Ingredients: 1 whole chicken breast 1/4 white onion 2 garlic cloves   1 lb. tomatillos 1 cillantro bunch 2 serrano chiles [for mild taste] 1 tbsp. chicken bouillion   12  corn tortillas Vegetable oil   Queso Fresco Sour cream       Directions:   1. In medium stock pot add chicken, onion, garlic and salt + pepper, cover with water and boil on medium until chicken is cooked about 15-20 minutes. Remove chicken from pot, let it cool and shred.       2. In small stock pot peeled tomatillos and serrano peppers, cover with water and boil ...

FRANK N SAUCE   FRANK-n -SAUCE Servings: 3   Ingredients: 3 medium size tomatoes 1/4 onion 3 garlic cloves 2 chiles chipotle 6 chicken franks 1 cup tomato sauce salt + pepper         Directions:   1. Roast tomatoes, onion and garlic on gridle covered with aluminum paper or in oven [if in over roast at 400 degress for 20-30 minutes or until tomatoe skins blacken].       2. Peel skin off tomatoes.       3. Blend tomatoes, onion, garlic and chipotle peppers until they make a smooth sauce.  Set aside.       4. Cut franks into bite size pieces, about 6 per ...