Sticky Coconut Chicken

INGREDIENTS

Chicken:
• 6-8 boneless, skinless chicken thighs
• 1 cup canned coconut milk
• 1 Tbsp. minced fresh ginger
• 1 tsp. fresh ground pepper
• 1 tsp. red pepper flakes
• Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue.
Glaze:
• 3/4 cup rice vinegar
• 1/2 cup sugar
• 3 Tbsp. soy sauce
• 1 tsp. red pepper flakes

DIRECTIONS

1. While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat!
2. Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

Recipe Source: from Leigh Anne with my slight adaptations

(She uses the extra coconut milk as part of the liquid when she cooks the rice.  Yummy!)

(Source:  Mel's Kitchen Cafe, http://www.melskitchencafe.com/2008/07/sticky-coconut-chicken.html)

Chicken Enchilada Pasta

2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how “saucy” you want the pasta)

DIRECTIONS:
Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don’t boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Source:  (www.melskitchencafe.com/2009/10/chicken-enchilada-pasta.html)

Laurie's Chicken Casserole

Spread 1 cup uncooked rice in 9"x13" pan. Place raw chicken pieces on top of rice. Mix 1 can cream of chicken soup with 1 package Lipton Onion soup and 3 cups water. Pour over and cover with foil. Bake at 350 degrees for 1 1/2 hours.

Dutch Oven Sour Cream Chicken

8 chicken breasts

1 can cream of chicken soup

3/4 cup sour cream

3/4 cup grated cheese

3/4 cup mayonnaise

2 tablespoons chopped onion

1 teaspoon lemon juice

Salt breasts and rub in a little paprika. Bake in 350 degree oven for one hour.

Dutch Oven - Brown chicken breasts in a little oil. Add remaining ingredients and cook for about 1 hour.

Dutch oven BBQ chicken and potatoes

2 Chicken Breasts
a few strips of bacon (use the stuff from a butcher so it is more meat, if not, you will need to use more bacon)
carrots
potatoes (red works best, russets are fine too)
chicken or veggie broth (14 oz can)
BBQ sauce about a 1/2 c.
salt and pepper
garlic powder

Brown chicken in a pan with some 1/2 can of broth. Also, cook bacon in another pan. Trim the fat off the cooked bacon and chop up the meat of the bacon. Chop up the chicken into 2 inch pieces. Chop up the potatoes and carrots into. I like to leave the skin on the potatoes so they stay together easier without turning into mush. Pour the researved can of broth into the dutch oven and what is left from cooking the chicken into the oven as well. Sprinkle salt and pepper and garlic powder over the ingredients in oven. Squirt about a 1/2 c. of BBQ sauce over the top of mixture and stir.

Cook in the oven about 45-60 min or until potatoes and carrots are tender.

Enjoy!

Place the bacon, chicken, potatoes and carrots in the dutch oven. Pour the broth you cooked the chicken into the dutch oven and the rest of the can of broth

Chili Verde

1 lb leab pork-cut into 1 inch pieces (we skip the pork go vegetarian style)
1 Tbsp oil
1-2 green bell peppers-diced
1 can green chili's
1/2 bunch green onion, chopped
1 clove garlic, crushed
2 tsp cumin (i don't use this, we use chili powder)
1 tsp oregano
2 tsp chopped cilantro
1 bay leaf
1 can veggie stock
1 can garbonzo beans or white beans
1 can black beans
3/4 Tbsp cornstarch
1 1/2 Tbsp water
1 large avocado
2 Tbsp lime juice (divided)

optional:
mozzarella cheese, sour cream

If using pork heat oil and lightly brown the pork cubes over high heat and brown in a couple batches if needed. Add to crockpot. Saute green peppers, onions, garlic and cummin. Add to crockpot with gan of green chili's, 1 Tbsp lime juice and other herbs and the veggie stock. Cook on low 5-6 hours or until meat is tender. If using meat, if no pork, cook low a couple hours.Add the beans during the last 45 min. Mix the cornstarch with water and add stirring constantly until the liquid thickens and clears. Temove the bayleaf. Toss the avocado in lime juice. Servein bowls. Add a few pieces of avocado, fresh cilantro on top. Serves well with tortilla chips or tortillas.

*also tastes good with chicken instead of pork.
*make anough for two meals and thicken the leftovers to use in tortillas kinda like green enchilladas.
*fun "green" meal for st. patricks day too

Aloha Chicken

4 lbs. boneless, skinless chicken
20-oz. can pineapple chunks
11-oz. can mandarin oranges, drained
1 green or red pepper, chopped
1/4 cup onion, chopped
1 clove garlic, minced
1 Tablespoon soy sauce
1 teaspoon fresh ginger, peeled and grated

Arrange chicken in a slow cooker; set aside. Combine remaining ingredients; pour over chicken. Cover and cook on low setting for 8 to 10 hours. Serves 8 to 10.

Serve over steamed rice. Sprinkle with fresh coconut flakes.

(Source: Gooseberry Patch Slow-Cooker Recipes, pg 12.)

French Country Chicken

1 onion, chopped
6 carrots, peeled and sliced diagonally
6 stalks celery, sliced diagonally
18 boneless, skinless chicken tenders
1 teaspoon dried tarragon
1 teaspoon dried thyme
1/2 teaspoon white pepper
10-3/4 oz. can cream of chicken soup
1-1/2 oz. package onion soup mix
1/3 cup chicken broth
2 tablespoons cornstarch
cooked rice or mashed potatoes

Combine onion, carrots and celery in the bottom of a slow cooker. Arrange chicken on top; sprinkle with seasonings. Mix together chicken soup and onion soup mix; spoon over chicken. Cover and cook on high setting for 4 hours, stirring after one hour. At serving time, stir together broth and cornstarch; pour over chicken and mix well. Cook, uncovered, for an additional 10 minutes, until thickened. Stir again; serve over cooked rice or mashed potatoes. Makes 8 servings.

Chicken and Rice Casserole

1 cup long-grain rice, uncooked
3 cups water
2 teaspoons chicken bouillon granules
1 can (10 3/4 oz) cream of chicken soup
16-oz. bag frozen broccoli
2 cups chopped, cooked chicken
1/4 teaspoon garlic powder
1 teaspoon onion salt
1 cup grated cheddar cheese

1. Combine all ingredients in slow cooker.
2. Cook on High 3 to 4 hours.


Note:
If casserole is too runny, remove lid from slow cooker for 15 minutes while continuing to cook on High.

(Source: Fix-It and Forget-It Cookbook - Feasting with your Slow Cooker", pg. 173, by Dawn J. Ranck and Phyllis Pellman Good)

Creamy White Chili

1 lb. boneless, skinless chicken breasts, cut into 1/2 inch cubes
1 c. chopped onion
2 cloves garlic, minced
1 tbsp. oil
3 cans white beans, drained and rinsed
1 can chicken broth
1 (4-oz.) can chopped green chilies
1 tsp. salt
1 tsp. oregano
1 tsp. cumin
1/2 tsp. pepper
1 c. sour cream
1/2 c. whipping cream

Saute chicken, onion and garlic in oil until chicken is no longer pink. Place in large pot. Add beans, broth, chilies and seasonings. Bring to boil, simmer uncovered 30 minutes. Remove from heat and stir in sour cream and whipping cream. Serve immediately with tortilla or corn chips. Also good in bread bowls. Very easy and so good!

Chicken & Wild Rice Soup

yields: 8 large servings

1 lb cubed chicken
1/2 C. butter
1 finely chopped onion
1/2 to 1 C. frozen corn or carrots (I used a can of corn)
3/4 C. flour
61/2 C . chicken broth
2 C. cooked wild rice (from a box or other)
1/2 tsp salt
1/2 tsp curry powder
1/2 tsp mustard powder
1/2 tsp dried parsley
2 C. half & half (or milk)
*2 C. slivered almonds (optional)

Cook wild rice and set aside. Melt butter in large saucepan. Add onion and chicken. Saute 5 mins or until done. Add flour and stir well. Pour chicken broth into pot, stir constantly then simmer over medium heat. Add the rice and rest of ingredients, except half & half/milk. Stir until blended. Then add half & half/milk. Simmer 30 mins to 1 hour. Do NOT let boil.
Serve in a bread bowl, or your with favorite bread or salad.

Garlic Chicken & Potatoes

8 chicken thighs
2-3 potatoes cut into cubes
garlic salt
Italian Seasoning
parsley
paprika (optional)
pepper
1 cube butter

Lay chicken and potatoes in large baking dish. Melt butter and pour over chicken and potatoes. Sprinkle seasonings (heavily) over the top and bake at 375 degrees for about 1 hour or until the potatoes are done and the skin of the chicken is crispy. Baste every 15 minutes (optional).

Chicken Alfredo Spaghetti Pizza

1 (7 oz.) package spaghetti, uncooked
1/2 cup milk
1 egg, beaten
Vegetable cooking spray
1 cup cooked chicken chunks
1 medium onion, chopped
1 medium green pepper, chopped
1 medium tomato, chopped
1 (1.25 oz.) package Alfredo sauce mix
2 tablespoons butter or margarine
3/4 cup milk
1/4 cup Parmesan cheese
2 cups sliced fresh mushrooms
2 cups shredded mozzarella cheese

Prepare spaghetti as package directs. In medium bowl, blend milk and egg; add spaghetti and toss to coat. Spray 15x10-inch jellyroll pan with vegetable cooking spray. Spread spaghetti mixture evenly in prepared pan.

Make Alfredo sauce according to package directions. Spread over spaghetti mixture. Top with cooked chicken chunks, onion, green peppers, tomatoes, Parmesan cheese, mushrooms and cheese.

Bake in 350 degrees F. oven for 20 minutes. Let stand 5 minutes before cutting. Refrigerate leftovers.

Carla's Chicken Casserole

4 boneless, skinless chicken breasts
About 1 dozen corn tortillas
1/2 onion, chopped
2 cans cream of chicken soup
1 can diced green chilies
1 cup sour cream
1/4 teaspoon garlic salt or powder
2 cups cheddar cheese, grated

Steam or cook chicken breasts, cut up into bite-size pieces. Mix chopped onion, soup, green chilies, sour cream, and garlic salt or garlic powder together in bowl. Layer in greased 9x13-inch baking pan the chicken, sauce, and tortillas ending with chicken on top. Sprinkle with cheese. Cover and bake 30 minutes at 350 degrees F.

Shredded BBQ Chicken Sandwiches

This meal was brought in by a dear friend (Judith) after the birth of our youngest. She served it with grapes, carrot sticks and celery sticks with ranch dip, potato chips, and Rolo Cookies. It was a big hit with our family! Thanks Judith!

1 (4 lb.) bag frozen boneless, skinless chicken breasts (8 to 9 breasts)
1 (16 oz.) bottle BBQ sauce (we like KC Masterpiece original)
1 cup water
2 dozen hamburger buns or French rolls

In the morning, place chicken breasts in crock pot, frozen. Pour barbecue sauce and water over top and cook all day on medium heat. Before serving, shred chicken with two forks to put it apart and mix in sauce well (add additional sauce to taste.) Spoon onto buns or rolls.

Parmesan Chicken Bake

My friend Judith, a really good cook, gave this recipe to me.

1 cup butter or margarine
1 cup bread crumbs
1/2 cup Parmesan cheese
1 clove garlic, crushed
Salt and pepper to taste
1 whole chicken, disjointed 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 9x13-inch baking pan. Bake at 350 degrees F. for 50 to 55 minutes. Yield: 6 servings.

*Judith's Notes: Sometimes I substitute crushed Ritz crackers for the bread crumbs and sour cream instead of butter. I don't always add the garlic either. I usually just use salt and pepper and lemon pepper. I think I only start with about half the butter and melt more if I need to. I can usually do more than 6 chicken breasts, too.

Salmon Cakes

Use canned salmon from your food storage. Or substitute one (6.5 oz.) can tuna or chicken in place of salmon.

2 slices wheat bread, (crusts removed), torn into small pieces
1 can (7 oz.) salmon, canned
1 egg
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon salt
1 tablespoon vegetable oil
Dill Sauce (below)

Mix bread, salmon, egg, Worcestershire sauce, mustard and salt. Shape mixture into 3 firm patties, each about 1/2 inch thick.

Fry patties in oil over medium heat until golden brown on both sides, 4 to 5 minutes. Top with Dill Sauce. 3 servings.

DILL SAUCE:
Mix 1/4 cup mayonnaise or salad dressing and 1/8 teaspoon dried dill weed.

Chicken Pot Pie

1/3 cup margarine, butter or chicken fat
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken or turkey broth
2/3 cup milk
2 cups cut-up cooked chicken or turkey
1 package (10 oz.) frozen peas and carrots
Celery Seed Pastry (below)

Heat margarine over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables; reserve.

Prepare Celery Seed Pastry. Roll 2/3 of pastry into 13-inch square on lightly floured cloth-covered board. Ease pastry into square pan, 9x9x2-inches; pour chicken filling into pastry-lined pan. Roll remaining dough into 11-inch square; place over filling. Roll edges under; flute. Cut slits in center to allow steam to escape. Cook uncovered in 425 degree F. oven until crust is brown, 30 to 35 minutes. 6 servings.

CELERY SEED PASTRY
2/3 cup plus 2 tablespoons shortening
2 cups all-purpose flour
2 teaspoons celery seed (optional - but then it won't be "celery seed pastry" - just pastry)
1 teaspoon salt
4 to 5 tablespoons water

Cut shortening into flour, celery seed and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into ball.

Easy Chicken Strips

5 boneless, skinless chicken breasts, thinly sliced
1 teaspoon garlic salt
50 Ritz or soda crackers
1/3 cup Parmesan cheese
1/4 teaspoon pepper

Preheat oven to 450 degrees F. Crush the crackers in a gallon size Ziploc bag. Mix in the Parmesan cheese, garlic salt, and pepper. Dump in the chicken. Seal the bag and shake until chicken is well coated. Place the strips of chicken on a greased/sprayed cookie sheet and bake for 20 to 25 minutes. Serve with BBQ sauce, ranch dressing of honey mustard sauce.

Lemon Chicken

2 whole chicken breasts (about 12 oz.meat)
1 medium carrot
3 tablespoons vegetable oil

MARINADE:
1 egg
1 teaspoon cornstarch
1/2 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon flour
1/4 teaspoon salt

SAUCE:
3 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
2 teaspoons cornstarch
3 tablespoons sugar
3 tablespoons water

PREPARATION:
Bone and skin chicken breasts. Cut each breast lengthwise into 4 strips. Slice each strip crosswise into 1 1/2" pieces. Mix chicken with marinade ingredients in small bowl and set aside. Mix sauce ingredients in small bowl and set aside. Peel carrot and cut lengthwise into very thin slices.

TO COOK:
Heat vegetable oil in wok or large fry pan over high heat (let it get quite hot). Add chicken. Cook and stir for about 1 minute. Add carrot slices. Cook and stir for about 1 minute more. Add sauce. Mix well and cook and stir 30 to 45 seconds longer. When chicken and carrots are coated well with sauce, remove from heat. Serve hot. (Tastes good over rice.) Makes 4 servings.