Kia's Chicken Teriyaki Thighs

 Kia's Chicken Teriyaki Thighs 

1/4 cup low sodium soy sauce 

2 T. light brown sugar 

2 T. sherry ( or dry white wine)

2 T. rice vinegar 

2 minced cloves of garlic 

1 tsp. grated ginger 

1/4 tsp. red pepper flakes 

2 lbs. chicken thighs

2 tsp. sesame seeds

Mix everything except the sesame seeds in a sealable bag.

Marinate thighs 1-4 hours in refrigerator. Flipping at least once.

Spray broiler pan.

Heat broiler to high.Broil thighs skin side up 8-10 minutes and turn. Broil for another 8 minutes. Turn again and sprinkle sesame seeds. Back in oven 1-2 minutes, until seeds  are golden.

Served with Cilantro rice.

Chicken With Orange Chipotle Sauce

 Chicken With Orange Chipotle Sauce 

6 chicken breast, skinless and boneless 

Glaze:

6 T. orange marmalade 

3 T. Soy sauce 

Sauce:

1/4 c. Onion , finely diced

2 cloves of garlic, finely diced 

1 c. Orange juice, not from concentrate,no pulp

1/2 c. Chicken broth

1/4 c. Soy sauce 

1 T. Brown sugar 

1 T. Orange marmalade 

1 chipotle in adobo sauce ( San Marcos preferred)*

1 T. Cilantro, chopped 

Salt and pepper to taste ( Soy is salter and Chipotle is spicy, may not need)

Clean breasts and pound between wax paper or in a large storage bag, until desired thickness. In a small saucepan mix the orange  marmalade and soy sauce until combined. Grill over medium heat. Brush glaze on the chicken as it grills.

In a small saucepan,heat the olive oil. Add onions and cook a few minutes,then add garlic. Add the rest of the ingredients and cook 10-25 minutes over medium heat. Drizzle sauce over chicken. 

Serve with cilantro rice and black beans salsa for a great combination.

* You can freeze the chilis and just pull out as needed . Just make sure that they're separate.

Chicken Enchiladas

 Enchilada Sauce

2 Tb. Vegetable oil

2 Tb. All-purpose flour

2 Tb. Chili powder

1 tsp. Cumin

18 oz. can of tomato sauce 

1 14 oz. chicken broth

1 tsp. Salt

1/4 tsp. Garlic powder 

Heat oil in a large 2 quart saucepan, stir in flour and chili powder. Cook for 1 minute.  Add remaining ingredients and bring to a boil, simmer for 10 minutes. 

Enchiladas

3 cups Enchilada sauce, divided ( recipe above)

2 cups shredded cooked chicken 

1/2 cup green onions, thinly cut ( use scissors!) About 3 or 4 onions, plus more for garnish

3/4 cup shredded cheddar, divided

3/4 cup shredded  Monterey Jack, divided

1/4 Mexican crema or sour cream, plus more for garnish

1 4-ounce can diced green chilies 

1/4 cup chopped fresh cilantro , plus more for garnish

Salt and pepper to taste

12 flour tortillas, 6 inch size

Preheatoven to 350 degrees. In a medium bowl , mix together chicken, green onions, half of both cheeses, sour cream, chilies, and cilantro. Stir in 1/2 cup enchilada sauce; stir in salt and pepper. Set aside.

Spray 9 x 13 baking dish with nonstick spray.  Pour a small amount amount of sauce on the bottom of  of the dish to lightly coat. Spread 2 heaping tablespoons of the chicken mixture just off the center of the tortilla and roll into loose cylinders. Place the enchiladas seam side down,side by side in the prepared baking dish.  Pour remaining sauce over the rolls and sprinkle with remaining cheese. Bake until bubbly, about 15 - 20 minutes.

Garnish the dish with green onions, sour cream and cilantro. 

CHICKEN THAI-STYLE WITH CRISP VEGETABLES

 CHICKEN THAI-STYLE WITH CRISP VEGETABLES
1/2 c. sesame seed, 1/4 c. toasted and cooled, 1/4 cup untoasted
4 boneless chicken breasts, sliced into 8 thin breasts
1/2 cup soy sauce
2 T. lemon juice
2 T. rice wine vinegar
2/3 cup olive oil
1/2 - 1 tsp. sesame seed oil (store in refridgerator)
2 t. scant ginger peeled and minced (or microplaned/grated)
2 tsp.sugar
1/4 tsp. red pepper flakes
salt and pepper to taste
1 English cucumber sliced thin
1/2 cup or more chopped cilantro
1 green onion snipped with scissors

 2 c. Panko bread crumbs (Japanese style breadcrumbs)
Toast sesame seeds and set aside to cool. Slice chicken horizontally for thin breasts. Toss soy sauce,lemon juice,rice vinegar,olive oil,sesame seed oil,ginger,sugar and red pepper flakes. Pour 1/4 cup over chicken and set the rest aside for the salad. Marinate for 10 minutes (longer you marinate, the better the flavor!) Combine Panko, untoasted sesame seeds, salt and pepper. (Taste the crumbs, they should be well seasoned). Dredge chicken in crumbs, (patting so it sticks) and place in a large heated skillet of 1/3 cup olive oil. Cook in batches bout 2 minutes each side until brown and crispy. Set aside. Mix spinach, onion, cilantro, cucumber, and 1 T. toasted sesame seeds, toss. Place chicken on greens and drizzle vinaigrette over chicken and greens.

Note: Do ahead: You can marinate over night in fridge, fry and lay on a bake sheet.
Reheat in 350 degree oven for 10 minutes.

Jill's Chicken Spaghetti Casserole

This is an easy & quick recipe that our family loves. Jill is a nurse that I went to Haiti with and she serves in our church. The picture below was in the mountains of Haiti, where the village made us lunch. The juice was perfectly fine, the container was creative. It reminds me of how much we waste! Thank you Jill for sharing this recipe and being our friend!

Jill's Chicken Spaghetti Casserole

2 cups cooked & diced chicken breast (we have also used breaded Parmesan chicken)
2 cups cheddar cheese (divided)
1 1/2 cups spaghetti, broken into pieces
1/4 cup pimentos (drained, small jar)
1/4 cup green peppers
1/2 medium onion
1 can of Cream of Mushroom soup (or Cream of Chicken has been substituted)
1 cup chicken broth
1/2 tsp. salt
1/4 tsp pepper

Oven on at 350 degrees & grease or spray a casserole dish.

Mix chicken, spaghetti,pimentos,peppers,onion, soup,broth, salt, pepper and HALF of the cheese. Pour mixture into a greased casserole dish. Top with remaining cheese. Cover and bake at 350 degrees for 45 minutes to 1 hour & uncover for the last 15 minutes of bake time.
Eat.

CAPTAIN COLLINI’S CHICKEN CHILI

From ( Now Retired District Chief) Dave Collini, Cincinnati Fire Dept

6 chicken breasts, cooked and cubed 1 large onion, diced
1 T. garlic, minced
2 cans of chicken broth
1 tsp. cumin
1 small can of red chilies
1 small can green chilies
1 tsp. chili powder
1 tsp. crushed red pepper
1 large can of diced tomatoes
2 jars cooked navy beans
Cheese of choice-  Mozzarella or Pepper Jack  shredded
Tortilla chips

Garnish: Mozzarella or Pepper Jack  shredded and tortilla chips
Cook & cube chicken. Saute onions until soft and translucent. Add minced garlic, cooking 1 minute. Add cumin, chili powder and red pepper flakes. Add chilies and tomatoes (including juice). Add broth, chicken and beans. Cook 1-2 hours low heat. Garnish with cheese and tortilla chips....eat.

CHICKEN CHEESY FINGERS (Page 38)

CHICKEN CHEESY FINGERS
4 boneless, skinless chicken breasts halved 1 1/4 lbs (or a pack of tenderloins)
1/2 c. finely shredded cheddar cheese
1 egg, beaten
2 c. cheese-flavored crackers, crushed to1 cup
Dipping sauce - BBQ, ketchup or ranch

Heat oven to 400 degrees. Spray a jelly roll pan with cooking spray. Cut chicken lengthwise into 1/2 inch strips. Mix crushed crackers and cheese in a plastic bag. Beat egg in a bowl. Place chicken strip in the egg mixture, then the cracker - cheese mix.

Seal the bag and shake, coating evenly. Place in a single layer on the pan. Bake 10-12
minutes, until done. Serve with desired sauce.

Note: Sometimes I cheat and use chicken tenders for an even quicker, more moist
chicken. Great, quick meal

Chicken Burgers with Blue Cheese (page 36)

Burger:
1 lb. ground chicken
1 egg, beaten
3/4 c. blue cheese, crumbled
1 c. dry bread crumbs
1 tsp. kosher salt
1 tsp. black pepper

 Sauce:
1/2 c. plain yogurt
1 clove garlic, minced
2 T. yellow onion, minced
2 T. blue cheese, crumbled
1/2 c. plain yogurt
2 T. olive oil 
salt and pepper to taste

4 poppy seed rolls split in halves (for a sandwich)

Combine chicken, egg, blue cheese, breadcrumbs, salt, and pepper until all ingredients are evenly distributed. Shape into 4 patties of equal size. In a large skillet over medium heat, add oil and pan fry burgers about 4 minutes per side. Do not mash down on burgers or turn frequently, as this will dry out the burgers. While burgers are cooking, combine yogurt, blue cheese, onion, garlic, salt and pepper in a medium bowl and mix well. Serve burgers on top of rolls and top with blue cheese- onion
sauce.
Serves 4.
Note: This is great for the winter when you want a "burger" but don't want to grill outside (Or when it rains). You can make and freeze (the burger, not the sauce).
I cut the burgers in 1/2 when I fry them because I like the crunchiness of the heated blue cheese and I know it's well cooked that way!

Swiss Chard Chicken Tacos

This recipe is great way to slip veggies in your diet. My teen sons love it as well as my husband. They say you eat with your eyes first. The more color the better. Spring is a great time for rainbow Swiss chard (pronounced shard)

Swiss Chard Chicken Tacos

2 cups cooked or grilled chicken breasts, cut up
1 red or orange bell pepper, diced
1 small vidalia onion , diced
1 large bunch of rainbow swiss chard
Taco sauce-like Ortega
sour cream
1 cup colby jack, shredded
Soft tortillas , wrapped in foil and warmed in the oven per package directions- usually 350 degrees for 8-10 min.
Cut the leaves off the washed chard and shred. Cut the stems of the chard fine. Add olive oil to  a skillet. Saute the chopped stems, onions and bell peppers. And the chicken and the chard leaves. Sprinkle with salt and pepper. Add the taco sauce to your taste - I start with 1/4 cup.  Mix well. Scoop onto tortillas and add sour cream,cheese and additional sauce to individuals tastes. I made a large batch of this and the guys were politely trying to divide the last bits. No leftovers- family full of chard...it's a good thing!

Easy Chicken & Rice Casserole (Page 36)

This recipe smells as good as it tastes. The yeast in the wine, as it bakes, makes the house smell like fresh baked bread. My sister in love, Melinda, gave us this recipe when the twins were born. We've loved it since!

Chicken & Rice Casserole
1 can each of cream of: celery,chicken & mushroom
1 cup of uncooked rise
1 cup of milk (skim works fine)
1 soup can full (or I use 1 small bottle from a 4 pack) of good white wine
1 pack of uncooked chicken tenderloins (or slice up a few breasts)

Preheat oven to 350 degrees. Mix everything but the chicken in a 2 quart casserole dish & lay the chicken on top. Cover & bake for 1 hour with lid on, then stir a few times. Remove the lid and bake another hour.(Kind of a tease for the family at the 1 hour mark.) Serving fresh baked rolls with this does help your brain adapt for what your nose has been telling it is happening. It's great aroma therapy and EASY! A family favorite.

Cheesy Chicken Fingers (Page 37)

CHICKEN CHEESY FINGERS
4 boneless, skinless chicken breasts, halved 1 1/4 lb
(Or a pack of chicken tenderloins)
1/2 c. finely shredded cheddar cheese
1 egg, beaten
2 c. cheese-flavored crackers, crushed to 1 cup
Dipping sauce - BBQ, ketchup or ranch
Heat oven to 400 degrees. Spray a jelly roll pan with cooking spray. Cut chicken
lengthwise into 1/2 inch strips. Mix crushed crackers and cheese in a plastic bag. Beat
egg in a bowl. Place chicken strip in the egg mixture, then the cracker - cheese mix.
Seal the bag and shake, coating evenly. Place in a single layer on the pan. Bake 10-12
minutes, until done. Serve with desired sauce.
Note: Sometimes I cheat and use chicken tenderloins for an even quicker, more moist
chicken. Great,easy meal.

Some Photos of Pesto Chicken

Here is what you do after you've made pesto: you add lemon juice, marinate a few hours and grill.

Pesto and Pesto Chicken (Pg. 39)

Pesto and Chicken with Pesto:
2 c. firmly packed basil leaves 1/2 c. olive oil
1-2 cloves of garlic 1/4 to 1/2 c. Parmesan cheese(the good stuff)
3 T. Pine nuts salt and pepper to taste
If making Pesto chicken add 3-4 T. lemon juice and 2 lbs thawed boneless skinless chicken breast.
Season chicken with salt and pepper place in a gallon size freezer bag or 9 x 13 dish. Cover and refrigerate. Wash up!
Pesto sauce:
In a food processor place garlic and pulse, then the basil and pulse.





Add the pine nuts and pulse.

Slowly add olive oil while processing, then pulse in the cheese.


You can pour into a small Ball Mason jar, cover the top with olive oil and freeze. You can use right away on bruschetta or in a pasta dish.

If making pesto chicken, add lemon juice to the mixture and mix well. Pour over the chicken and marinate for 30 min. to a few hours (refrigerate), but NOT over night. I like a freezer bag to flip the mixture.

Grill chicken, turning only once until cooked, but not until dry! Place on a platter and cover with foil so juices redistribute. Can be served over pasta or a bed of greens. Yum!

Chicken Pot Pie (Page 39)

4 cups chicken cooked and diced
1 cup onion,chopped 
1 cup carrot, chopped 
1 cup celery, chopped 
1/2 cup + 2 T. unsalted butter

 
1 cup frozen peas 

 1 T. half and half
1/4 cup plus 2 T. flour, not divided
2 cups chicken broth
1 cup half and half + 1Tbsp., divided

1 tsp. salt
1/4 tsp. pepper

1 egg yolk

2 sheets puff pastry thawed (side by side)

Take 3-4 uncooked chicken breasts and cover 1/2 way with water or broth and bake at 350 degrees until done. Dice into small pieces to 4 cups and set aside. Chop veggies as into small bits. Set up ingredients so that when the ingredients are gone, you are done. This is called "mise en place".

Melt the butter in a large saute pan (this is a 4 quart pan.) And saute the veggies.

You will be sauteing the veggies at least 10 min. over medium heat. Really make sure the veggies are soft. This is their only real "cook" time. As you are waiting for the veggies to soften, line up your next ingredients. Once you have softened veggies add flour and peas. Stir and cook for 1 minute.

Gradually add broth and cream. Cook over medium heat, stirring constantly, until thick and bubbly. Stir in salt and pepper. Add chicken and stir. Ladle mixture into an oven proof dish (or smaller individual oven proof bowls to 3/4 full. Place on a cookie sheet.


Lightly flour your surface and rolling pin. Roll out puff pastry to 1/8 inch thickness.I use an offset spatula to slide under the pastry, to loosen it. Mix the egg yolk and 2 T. half and half and brush onto pastry. Pick that pastry up and put it wet side down on top of mixture. If doing individual bowls, I would cut slt. larger than the bowl, then brush. Once the pastry is on the bowl, brush the top with egg wash. Bake about 20 min. or until the top is puffy and golden.

Notes: I only needed 1 sheet of puff pastry, so I took the other sheet, cut into squares and put into muffin cups. Bake 400 degrees until brown (?15 min) and you can give to people who want extra bread. I would double the base mixture and maybe even freeze it. There are never leftovers, so at our house ~ just double in 2 casserole dishes. The main goal of baking is to cook the puff pastry as everything in the base is cooked. I sprayed the casserole dish and would NOT do that next time. You see it made the dish look not so nice. You could wipe down the inside for baking. Individual ramekins (oven proof bowls have worked well in the past. Just really make sure the pastry seals to the edge and use a bake sheet in case there is spillage.