Category: POULTRY

KRABBY CHICKEN CASSEROLE & ASPARAGUS with LIME BUTTER

KRABBY CHICKEN CASSEROLE
2 cups chopped rotisserie chicken
1 1/2 cups flaked Krab
1 cup diced celery
1 bunch green onions, sliced thin
1 cup grated sharp cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
4 tablespoons butter
3 tablespoons flour
1/2 cup milk
1 small can french fried onion rings

  • Preheat oven to 350 degrees.
  • Toss together the chicken, krab, celery and onions.
  • Whisk together the sour cream and mayonnaise.
  • Fold sour cream mixture and cheese into chicken mixture.
  • In a small saucepan melt butter.
  • Whisk in flour until golden.
  • Add milk and whisk until well blended.
  • Fold roux into chicken mixture.
  • Pour into a greased 2 quart episode.
  • Top with french fried onion rings.
  • Bake 30 minutes.

5-6 spears of asparagus per person
2-4 tablespoons butter
1 lime, juiced

  • Clean and snap asparagus.
  • Spray a flat cookie sheet with PURE.
  • Arrange asparagus in a single layer.
  • In a small bowl melt the butter.
  • Add the lime juice and whisk well.
  • Pour lime juice evenly over the asparagus.
  • Increase oven temperature to broil.
  • Broil asparagus until just done.
  • Turn off oven and serve both dishes immediately.

MAITAKE MUSHROOM LACED CASHEW CHICKEN

This is a recipe I revamped to include the awesome dehydrated mushrooms that I received from Justin at Marx Foods a while back. I was NOT disappointed and you won’t be either.  Marx Foods has some great quality bulk online wholesale foods available.  These mushrooms added a rich nutty flavor that complimented the cashews perfectly.
4 chicken breast halves, cut into bite sized pieces
1 small bunch green onions, sliced
1 ounce dehydrated Maitake mushrooms, re-hydrated and then chopped
1 tablespoon canola oil
1 tablespoon brown sugar
4 tablespoons cornstarch, divided
½ teaspoon sea salt
¼ cup soy sauce
1 teaspoon rice wine vinegar
1 teaspoon Worcestershire sauce
3 tablespoons oil
2 cup hot chicken broth
2 teaspoon lemon juice
½ cup cashews
cooked rice
  • Heat canola oil over medium high heat until JUST sizzling.
  • Saute’ green onions and mushrooms until tender. Using a slotted spoon remove onions and Maitake mushrooms to drain on paper towels.
  • Stir fry chicken in hot oil in frying pan or wok until chicken is lightly brown and tender, about 8 minutes. 
  • Remove chicken from oil and drain excess oil from the pan. 
  • Whisk together the brown sugar, cornstarch, salt, soy sauce, vinegar, and  the  Worcestershire sauce. 
  • Blend well, then add chicken stock to the pan and bring to a boil, stirring constantly. Cook until thickened. 
  • Add lemon juice; add chicken pieces, onions and mushrooms and reheat. Do not boil. 
  • Taste to correct seasonings. 
  • Add cashews. 
  • Serve over hot rice.
He all but licked his plate!

KUNG PAO CHICKEN

I looked everywhere for hot chile paste. I have no idea what it is. I haven’t found it at my local grocery stores so when I decided to make this recipe that called for hot chile paste, I just subbed hot red pepper spread. It’s super spicy by itself but delicious in sauces. It worked. This was awesome. I’ll for sure make it again.

I’ve made several versions of Kung Pao chicken recipes but this is my favorite. I also cut WAY down on the peanuts. Kung Pao chicken is known for having a lot of peanuts in it. This recipe called for 4 oz. Well, 4 oz. of peanuts was more calories than the chicken so I decided just to put in a few. Again, it worked and it seemed fine. You are welcome to add more peanuts if you’d like. My husband ate this over rice and as usual, I chose to put it over broccoli. While it had a wonderful flavor, it wasn’t overly saucy so if you want a lot of sauce, go ahead and double the sauce. It was fine for me, I enjoyed it. The egg roll was just from Asian Sensations. I love egg rolls.

Kung Pao Chicken
1 pound boneless chicken breasts
2 tablespoon white wine, divided
2 tablespoon soy sauce, divided
1 tablespoon sesame oil, divided
2 tablespoon cornstarch, dissolved in 2 tablespoons water
1 tablespoon hot red pepper spread (or hot chile paste)
1 teaspoon white vinegar
2 teaspoon brown sugar
4 green onions
1 tablespoon
chopped garlic
1 can water chestnuts
3 tbsp chopped peanuts

To make marinade: 

  • Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 teaspoon oil and 1 tablespoon cornstarch water mixture and mix together. 
  • Place chicken pieces in plastic bag and add marinade for about 30 minutes.
To make sauce: 

  • In a small bowl, combine 1 tablespoon wine, 1 tablespoon soy sauce, 2 teaspoons oil, 1 tablespoon cornstarch/water mixture, chile paste, vinegar and sugar. Mix together.
  • Add green onions, garlic, water chestnuts and peanuts. I
  • n medium skillet, heat sauce slowly until aromatic. 
  • Meanwhile, remove chicken from marinade and saute in large skillet until meat is done. 
  • When sauce is done, add sauteed chicken to it and let simmer together until sauce thickens. 
  • Serve over rice or broccoli.
Total calories = 1015
3 servings = 338 calories

TURKEY MILANESE

8 turkey cutlets, pounded down to about 1/4 to 1/2-inch thickness
Salt and black pepper
1 cup flour
2 eggs, lightly beaten
1/2 cup dried bread crumbs
1 cup panko crumbs
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons minced fresh flat leaf parsley
2 tablespoons butter
Oil for frying

  • Generously season the turkey cutlets with salt and pepper and set aside.
  • Sift together the bread crumbs, panko crumbs, Parmesan cheese, basil oregano and parsley until well blended.
  • Set three shallow bowls side by side on your counter.  Fill the first one with the flour, the second one with the beaten eggs and the third one with the bread crumbs mixture.
  • Dredge cutlets, one at a time, first in the flour, then in the egg and finally, in the bread crumb mixture. Shake off any excess crumbs and reserve on another plate.
  • Chill the cutlets in the freezer for about 15 minutes.  This will help the coating stay intact when you fry it.
  • Heat a large skillet over medium-high heat and add enough oil to come up about 1/4-inch high.  Add butter.  Add cutlets and fry until cooked through and golden brown, about 3 minutes per side.  Do NOT crowd the pan.  If necessary, do this step in batches.  As each cutlet is cooked, transfer to a platter.   You can keep the cutlets warm in a low oven.
  • Serve with rice pilaf, mashed potatoes, buttered parsley noodles or some lemon wedges.
  • Top with minced parsley.
  • Serves 4.

TURKEY MILANESE

8 turkey cutlets, pounded down to about 1/4 to 1/2-inch thickness
Salt and black pepper
1 cup flour
2 eggs, lightly beaten
1/2 cup dried bread crumbs
1 cup panko crumbs
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons minced fresh flat leaf parsley
2 tablespoons butter
Oil for frying

  • Generously season the turkey cutlets with salt and pepper and set aside.
  • Sift together the bread crumbs, panko crumbs, Parmesan cheese, basil oregano and parsley until well blended.
  • Set three shallow bowls side by side on your counter.  Fill the first one with the flour, the second one with the beaten eggs and the third one with the bread crumbs mixture.
  • Dredge cutlets, one at a time, first in the flour, then in the egg and finally, in the bread crumb mixture. Shake off any excess crumbs and reserve on another plate.
  • Chill the cutlets in the freezer for about 15 minutes.  This will help the coating stay intact when you fry it.
  • Heat a large skillet over medium-high heat and add enough oil to come up about 1/4-inch high.  Add butter.  Add cutlets and fry until cooked through and golden brown, about 3 minutes per side.  Do NOT crowd the pan.  If necessary, do this step in batches.  As each cutlet is cooked, transfer to a platter.   You can keep the cutlets warm in a low oven.
  • Serve with rice pilaf, mashed potatoes, buttered parsley noodles or some lemon wedges.
  • Top with minced parsley.
  • Serves 4.

SPICY CHICKEN SPAGHETTI

Spicy Chicken Spaghetti adapted from So Are You To Me
2 large boneless, skinless chicken breasts; diced
8 oz. uncooked spaghetti
1/2 OF an onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 can Hot Rotel
1 can cream of mushroom soup
6 oz. Velveeta
1/2 cup sharp cheddar cheese
salt and pepper to taste
olive oil

Directions:  Preheat oven to 350 degrees.  Bring a pot of salted water to a boil and add pasta. Cook 8 to 10 minutes, until al dente. Mean while, saute diced chicken breasts, onion, bell pepper, and garlic in olive oil over medium high heat until chicken is no longer pink, drain and set aside.  Drain the pasta and return to pan. Stir in diced Velveeta, Hot Rotel, cream of mushroom soup, and the cooked chicken mixture. Season with salt and pepper.  Pour into a baking dish and top with sharp cheddar cheese. Bake uncovered for 25-30 minutes.

Modifications:
-I used cream of chicken soup.

Here’s what you’ll need:
Preheat the oven to 350 degrees

Dice up a green pepper, mince 2-3 garlic cloves, and dice up 1/2 of an onion

Cut up the chicken breasts and cook in olive oil.  Add the green pepper, garlic, and onion (forgot to take a picture)

Cook the spaghetti until al dente.  Drain and add the cut up Velveeta.
Add the soup.

Add the can of Ro-Tel.

Add the chicken mixture.

Put the spaghetti mixture in a greased 9×13 baking dish.  Spread the cheese over the top and pop into the oven.
What you’ll end up with:

This dish was so good . . . how could it not be?  It has Velveeta and Ro-Tel so it is basically cheese dip with spaghetti.  YUMMY!

SHREDDED CHICKEN VEGETABLE EGG ROLLS

SHREDDED CHICKEN VEGETABLE EGG ROLLS
2 cups finely chopped cooked chicken or pork pieces
1 medium Vidalia onion, finely chopped
1 large stalk celery, finely chopped
1 large carrot, finely chopped
1 tablespoon minced garlic, jar
1 tablespoon sugar
1 teaspoon sea salt
1 teaspoon pepper
1 tablespoon sesame oil
4 tablespoons canola oil
egg roll wrappers (I use Melissa’s)

  • Heat skillet with 2 tablespoons of oil. Add onion, garlic, celery and carrots, Saute’ until tender.
  • Drain, retaining oil.
  • In a large mixing bowl toss meat pieces with sesame oil, sugar, salt and pepper. Add vegetables and blend well.
  • Cool 5-10 minutes.
  • Fill center of each wrapper with 2 tablespoons of filling.
  • Fold 1st corner towards the center. Then fold each edge towards the center. With a pastry brush wet the exposed triangle of dough and roll the bulk onto it.
  • Add oil back into pan and add the additional 2 tablespoons and bring to medium heat.
  • Cook egg rolls on all 4 sides until golden.



BLACKBERRY PINEAPPLE DIPPING SAUCE
1/2 cup Blackberry Pineapple Jam
2 tablespoons honey
2 tablespoons soy sauce

  • Heat jam in microwave for 20 seconds to warm and thin.
  • Whisk in honey and soy sauce.
  • Set aside.

CREAMY CHICKEN RICE with VEGGIES

Creamy Chicken Rice with Veggies Recipe
4 Chicken Breasts
1 can cream of chicken
3/4 cup of water
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon paprika
1/2-3/4 bag of frozen mixed veggies
1 small can of mushrooms stems and pieces
1 1/2-2 cups of colby jock or your fav cheese
3/4 cup of White or Brown Long Grain Rice (Not Instant)
2 chicken bouillon cubes

  • Preheat 375. 
  • Measure just over 3/4 cup of water and drop in 2 bouillon cubes in water and microwave for 2-2 1/2 minutes. 
  • Spray a 9×13 baking dish with cooking spray or olive oil 13×9 inch dish. 
  • Mix cream of chicken soup, water, garlic salt, onion salt, veggies, mushrooms and rice and put in baking dish. 
  • Top with Chicken (cut into pieces to speed up cooking time). 
  • Sprinkle chicken with paprika or any other herb mixture you prefer. 
  • Bake uncovered at 375 for about 45 min or until chicken is to 165 degrees. 
  • Top with cheese and stick back in oven for about 5 more minutes to melt.

Modifications:

-I think that you could probably add a onion soup mixture to the cream of chicken soup and cut out the garlic salt and onion salt.
-You could trade out chicken stock for the bouillon cubes.

Here’s what you’ll need:
Preheat oven to 375 degrees.
Place 2 chicken bouillon cubes in 3/4 cups of water.  
Pop it in the microwave for 2 1/2 minutes.
Spray down a 9×13 glass baking dish with cooking spray.
Next, place all of the ingredients into a bowl . . .
1 can of cream of mushroom soup
1 can of mushrooms stems and pieces
about 3/4 of a bag of frozen vegetables
3/4 cup of brown rice (not instant)
paprika
garlic salt and onion salt
Next, add the chicken bouillon stock and stir.
Put everything into the baking dish.
 
Place 4 chicken breasts on top of the mixture.
Top the chicken with some Home Seasoning.
Cover it with foil and pop it in the oven for 45 minutes.
After 45 minutes, top each piece of chicken with some cheese.
Here’s what you’ll end up with:

CHICKEN QUESADILLAS


Place a Tortilla Shell on Microwave Safe Plate
Add~
Refried Beans
Cooked Chicken
Shredded Cheese
Place Another Tortilla Shell on Top
Cook on High for 40 Seconds
Cook on High for Another 30 Seconds or Until Cheese is Melted

Cut Into Slices With Knife or Pizza Cutter

Serve With Chips, Corn, Chilli and Your Favorite Toppings

Happy Eating…

SOUTH WESTERN CHICKEN CASSEROLE

SOUTH WESTERN CHICKEN CASSEROLE
3-6 boneless, skinless chicken breasts
3 cups frozen hash brown potates
1 large can Durkee’s french fried onions, divided
1 can Old El Paso green enchilada sauce
1 can Rotel tomatoes, drained
1 can white niblets corn, drained
1 cup grated sharp white cheddar, divided
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk
salt and pepper to taste
PURE

  • Preheat oven to 375 degrees.
  • Spray large casserole dish with PURE.
  • Spread potatoes along the bottom.
  • Top with first half of french fried onions.
  • Top with first half of cheese.
  • Salt and pepper chicken breasts layering them over cheese seasoned side down.
  •  Salt and pepper top sides of chicken.
  • Layer corn and tomatoes over top of the chicken.
  • Melt the butter in heavy saucepan. 
  • Blend in flour and salt. Cook until bubbly. 
  • Remove from heat and gradually stir or whisk in liquid. 
  • Return to heat and cook, constantly stirring until smooth and thickened.
  • Whisk in enchilada sauce.
  • Pour over corn and tomato layer.
  • Top with remaining cheese.
  • Ring French fried onions around the edge.
  • Bake 30-45 minutes covered.
  • Bake another 15-30 minutes uncovered.
  • Let stand 5-10 minutes.

 These were our wonderful potato leftovers below and they tasted better and more full of flavor on day 2 and 3.

GROWN UP MAC & CHEESE

I had left over bleu cheese from updated Danish Cube Steak and wanted to use it up.  Here is what I came up with and it too got a 2 thumbs up from hubby!

GROWN UP MAC & CHEESE
12 ounce package pasta
3 tablespoons flour
3 tablespoons butter
2 cups whole milk
1/2 teaspoon sea salt
1 teaspoon Frank’s hot sauce
3/4 cup sharp white cheddar cheese
3 ounces bleu cheese crumbles
1/2 cup finely grated Parmesan cheese

  • Preheat oven to 350 degrees.
  • Prepare pasta according to package directions. Drain Well.
  • Melt butter in a medium saucepan.  Add salt.
  • In a small food processor pulse bleu cheese crumbles until fine.  Set aside.
  • Add flour and whisk constantly over medium heat until smooth.
  • Gradually add milk, whisking constantly.  
  • Add hot sauce.  Bring to a slow boil.  Simmer for 5 minutes.
  • Remove from heat and whisk in all cheeses, salt and pepper to taste until smooth.
  • Mix pasta and cheese mixture together until well blended.
  • Scoop into a casserole or ramekins.
  • Bake 15-20 minutes.
  • Top with chopped chives.

NOT YOUR MOM’S TUNA CASSEROLE

NOT YOUR MOM’S TUNA CASSEROLE

1/2 rotiserrie chicken, cut into small pieces or 2 large cans albacore white tuna
1 can cream of mushroom soup or substitute
1 can chopped green chiles, drained
1/2 cup milk
1 large can French’s French fried onion rings
1 bunch green onions, diced
1 stalk celery, diced
1/4 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
2 cups wide egg noodles

  • Preheat oven to 350 degrees.
  • Bring a large sauce pan of water to a roiling boil.  Add noodles and simmer 5 minutes.
  • Whisk together soup or soup substitute and milk.
  • Add onions, celery, chiles and chicken pieces blending well.
  • Add in 1/2 can French’s onion rings, blending well again.
  • Add in drained noodles and cheeses, blending again until well mixed.
  • Pour into a greased casserole dish and top with remaining Frnech’s onion rings.
  • Bake 30 minutes.
  • Enjoy.