Category: POULTRY

QUICK & EASY CHICKEN CHILI

Hi everyone, Tamy here filling in for Min.  You can normally find me at my home blogs 3 Sides of Crazy, Always Eat On The Good China, on Sundays here at OUR KrAzY kitchen and on Saturdays over at THE Motivation Station, but today Min asked to fill in for her while she goes through the excruciating withdrawal of no computer and she waits for her new one to be delivered.  I made up this recipe a couple of weeks ago when I was home without a car and the pantry was all but bare.  Good thing I did, the guys loved it and it’s perfect for Min’s theme, Try  A New Recipe Day!

QUICK & EASY CHICKEN CHILI
3 skinless, boneless chicken breasts, frozen
2 cups homemade chicken broth, frozen
1 can cream of potato soup
1 jar dried beef, chopped
1 Williams chili mix package
1 can chopped green chilies
  • Place frozen chicken breasts on the bottom.
  • Pour green chilies over chicken pieces.
  • Top with cream of potato soup.
  • Top with frozen broth.
  • Sprinkle chili seasoning mix on top of chicken broth.
  • Top with beef pieces.
  • Slow cook on high for 2 hours. Reduce to low for 6 hours. Or cook on low 10 hours.
Don’t forget to visit Min at The Bad Girl’s Kitchen for more fabulous recipes!

    FRENCH ONION CHICKEN

    These were serious Dolly Parton chicken breasts that I found on sale.  I just didn’t realize HOW big they were until I opened the package today.  I made these tonight with bone in breasts, but next time will use boneless to make the meal easier for everyone.

    FRENCH ONION CHICKEN
    4 chicken breasts
    4 tablespoons butter
    4 slices bacon, diced and browned
    1 package Laura Scudder’s French onion dip mix
    2 tablespoons dehydrated red pepper
    1/3 cup flour
    1 large bunch green onions, sliced
    2 cups homemade chicken broth
    PURE
    1 cup sour cream

    • Rehydrate the dehydrated red pepper in chicken broth for an hour before beginning to cook.
    • In a large skillet melt butter.
    • Sift together the flour and Laura Scudder’s green onion dip mix into a large plastic bag.
    • One at a time dredge chicken in flour mixture coating well.
    • Brown chicken on both sides until crisp.
    • Using an electric skillet, spray with PURE.
    • Add browned chicken breasts.
    • Gently pour the broth mixture around the edges of the chicken. 
    • Top chicken pieces with green onions.
    • Set on 200 degrees and simmer for an hour.
    • Brown bacon and drain oil.
    • Remove chicken and keep warm.
    • Sprinkle the bacon over the chicken pieces.
    • Bring drippings to a boil and reduce to 1 cup.
    • Remove from heat and quickly whisk in sour cream for gravy.
    • Serve with mashed potatoes.

    QUICK & EASY CHICKEN CHILI and CHEDDAR CHEESE BISCUITS

    QUICK & EASY CHICKEN CHILI
    3 skinless, boneless chicken breasts, frozen
    2 cups homemade chicken broth, frozen
    1 can cream of potato soup
    1 jar dried beef, chopped
    1 Williams chili mix package
    1 can chopped green chilies
    • Place frozen chicken breasts on the bottom.
    • Pour green chilies over chicken pieces.
    • Top with cream of potato soup.
    • Top with frozen broth.
    • Sprinkle chili seasoning mix on top of chicken broth.
    • Top with beef pieces.
    • Slow cook on high for 2 hours. Reduce to low for 6 hours. Or cook on low 10 hours.
    As the slow cooker heats up, the broth will melt absorbing the chili seasoning mix which will then be absorbed by the potato soup and by the end of the day you have a huge bowl of wonderful yummy goodness perfect for a crisp fall evening. Serve with cheddar cheese biscuits.

    Hubby likes the biscuits a bit more done and the rest of us like them a little lighter! Either way they are really yummy.

    CHEDDAR CHEESE BISCUITS
    2 1/2 cups Bisquick
    1 cup shredded cheddar cheese
    2 teaspoons celery seeds
    1 egg, room temperature
    1 cup milk 
    • Combine Bisquick and seeds and mix well.
    • Add cheese and mix again. 
    • Whisk egg and milk together. 
    • Gradually add egg mixture to Bisquick mixture and mix until well blended. 
    • Drop by spoonfuls onto a well greased cookie sheet or use a mini-muffin pan.
    • Bake at 375 degrees for 20 minutes.

    Green Chili Chicken and Lime Soup

    I love chicken soup. Actually, I love homemade chicken soup.   
    I’ve made this soup a number of times and each time it seems to get better and better.
    I often cook a bunch of chicken and have bags of portioned cooked, shredded chicken in the freezer.  I cooked the rice early in the day so when it came time for dinner, this was able to be thrown together very quickly.  

    We ate this with a pepper jack peach quesadilla with honey lime sour cream.  It was a wonderful meal!!  Very healthy and incredibly tasty!! 

    Green Chili Chicken and Lime Soup Recipe
    Adapted from Picky Palate
    1 onion, chopped
    4 cloves garlic, minced
    2 cartons of chicken broth or 64 oz.
    1 can Rotel with green chilies
    2 – 4 oz. cans of green chilies
    2 cups chicken, cooked and shredded
    2 cups basmati rice, cooked
    1/4 cup lime juice
    1 1/2 tsp. cumin
    Salt & pepper to taste
    Handful of cilantro, chopped
    Place onion in pan with cooking spray and cook for about 5 minutes.  Add garlic, cook for one minute.  Stir in chicken broth, tomatoes, green chilies, cooked chicken, cooked rice, lime juice and seasonings.  Cook for 5 minutes, taste and season with salt and pepper as desired.  Right before serving, add chopped cilantro. 
    Total calories = 1162
    6 servings = 194 calories per serving
    Pepperjack Peach Quesadilla & Green Chili Chicken and Lime Soup = 485 calorie dinner
    Check out Debbi Does Dinner Healthy for more recipes!

    PORK FRIED RICE

    This dish is best prepared in advance, there are lots of parts to prepare.

    PORK FRIED RICE & ORANGE HONEY CHICKEN
    4 cups cooked rice, cold
    1 1/2 cups cooked pork, diced
    2 eggs, slightly beaten
    2 cloves garlic, minced
    1/2 cup diced carrots
    1/2 red pepper, diced
    3 green onions, sliced thin
    2 tablespooons soy sauce
    1 1/2 teaspoons sesame oil
    4 tablespoons butter
    • Bring a 12 inch skillet to a medium high heat.
    • Melt butter.
    • Add peppers, carrots and onions.
    • Add the pork pieces and heat through.
    • Add the rice and stir fry until well coated.
    • Arrange the rice mixture around the outer edges of the pan.
    • Add eggs into the center quickly frying up the pieces and mixing with the rice mixture.
    • Add the soy sauce and sesame oil, blending well.
    I served it with ORANGE HONEY CHICKEN and it was an awesome combo – everyone had seconds!

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    TEXAS RED CHICKEN

    4-6 boneless, skinless chicken breasts
    1/4 cup ketchup
    1/2 cup apple cider vinegar
    1 tablespoon soy sauce
    1/2 cup sugar
    1 medium Vidalia onion, diced
    2 cups homemade chicken broth
    1/2 cup Sweet Baby Ray’s BBQ sauce

    • Whisk together the ketchup, BBQ sauce vinegar, soy sauce, broth and sugar.
    • Place chicken pieces in slow cooker.
    • Add onion pieces.
    • Pour ketchup mixture over top.
    • Cook on low 6-8 hours.
    • Remove chicken and shred – add back to sauce.
    • Serve over Rice or on buns.

    Shredded Chicken Sandwiches with Dr. Pepper BBQ Sauce

    I love to make my own BBQ sauce.  You can make it sweet, tangy, spicy, whatever. Most importantly, you KNOW what’s in there.
    I’ve made several different kinds of barbecue sauces.  All sorts of ways.

    This one is a bit different.

    It’s made with Dr. Pepper.
    Pop isn’t healthy. I know this.  This is why I stopped drinking it. Yup. Cold turkey. Stopped.  I don’t let my kids drink it either, unless they are at a party or something. 
    Dr. Pepper USED to be one of my favorites.

    But when I saw this recipe, it looked so intriguing, I just HAD to try it.  So forgive me, but I used Dr. Pepper in this. Get over it and try it, it’s really good.  It was quite sweet but that’s okay.  Go easier on the honey if you want.    
    You don’ taste Dr. Pepper.  If I didn’t tell you that there was Dr. Pepper in this, you wouldn’t know. Seriously.  That’s what I thought was so intriguing about it!

    I’ve seen a recipe with barbecue sauce made with rootbeer too!  Shhh. Don’t tell the Dr. Pepper.
    We ate this meal on Arnold Select Sandwich Thins for dinner.  We also had some delicious roasted cauliflower. The next couple of days, I ate it on tortillas like a wrap. Very tasty!
    Dr. Pepper Barbecue Sauce Recipe
    Adapted from Simply Recipes
    1 cups minced onion
    1 tbsp. oil
    3 cups Dr. Pepper (I used diet)
    2 cans diced tomatoes
    1 cup orange juice
    1 cup honey
    1/2 cup apple cider vinegar
    1 tsp. cayenne pepper
    Salt to taste

    Heat the oil in pan. Add onions and saute for 5 – 6 minutes.  Add the remaining ingredients and stir well.  Simmer for 30 minutes.

    Pour the sauce carefully into a blender and puree until smooth.  It’s best to work in batches and don’t fill the blender more than 1/3 full. 

    Put the sauce into pan and simmer, uncovered for 1 – 2 hours.  Stirring occasionally. Yield 4 1/2 cups.

    Pulled Chicken Sandwiches
    Boneless chicken breasts (I had 2 – 20 oz. packages)

    Cook chicken until done and shred.  Add BBQ sauce and mix together. I used 2 1/2 cups of this BBQ sauce and I froze the other 2 cups of sauce.
     
    2 Chicken Sandwiches + Roasted Cauliflower  = Very Tasty Meal!


    Check out Debbi Does Dinner Healthy for more (mostly) healthy recipes!

    VOODOO MELTS aka HOT WING MELTS

    1 large Heirloom tomato,sliced
    1 small red onion, sliced thin
    4 boneless, skinless chicken breasts, pounded thin
    2 cups Flour
    1 teaspoon salt
    1 teaspoon pepper 
    Hidden valley ranch dressing mix (DRY) OR Good Seasons Italian dressing mix (DRY)
    1/2 cup crumbled Bleu Cheese or Havarti slices
    Thick Bread of Choice
    3-4 tablespoons butter 


    1 batch  Bleu Cheese Dressing for dipping

    I prepare the chicken breasts the same as you would HOT WINGS except that I flatten the chicken breasts first.

    • Preheat oven to 350 degrees
    • Wash and dry the chicken pieces.
    • Mix together the flour and seasonings in a plastic ziploc bag. Using a ziploc bag makes it easy to throw away the whole mess after dredging all the chicken pieces and it helps you coat every possible spot of the chicken pieces.
    • Add chicken a few pieces at a time and coat them well. Set chicken pieces aside.
    • While you’re doing this, have the butter melting in the pan. Start with 2 tablespoons and add as necessary, but make sure you don’t run dry.
    • Once all the chicken has been dredged, start frying. 
    • After you have the pan full, pepper the pieces again. You only need to turn the chicken one time. Brown evenly and then drain on paper towels.
    • As the last batch is frying, melt 4 tablespoons of butter in a flat bowl. To that add 1/2 cup of Frank’s hot sauce.  Whisk them together well.
    • Spray a cookie sheet with PURE.
    • Dip each piece of chicken into the hot sauce mixture and put on cookie sheet.
    • After you’re all done and if you have hot sauce and butter mixture left, pour a little over the top of each wing.
    • Bake for 30 minutes.
    • Melt 2 tablespoons butter on griddle over medium high heat. Add more as necessary to keep from burning.
    • After butter begins to sizzle lay bread slices on top of butter.
    • On one side lay chicken breast or shredded it into smaller pieces. Today I thinly shaved some and shredded some so you could see the difference.
    • If using Havarti lay it on the other slice of bread, otherwise sprinkle bleu cheese crumbles over the chicken breast.
    • After bread begins to toast golden, close up the sandwiches. 
    • Continue cooking until golden on all sides and heated through.

    SUBMITTED TO:
    HEARTH and SOUL

    TEMPT MY TUMMY TUESDAYS
    TUESDAYS AT THE TABLE

    Grilled Garlic Chicken with Sherry Butter Sauce

    Noooooooooooooooooooo!

    Did you just hear that?

    Fall just fell.

    Don’t get me wrong, one of the benefits of moving to East Tennessee from Florida was finally getting to enjoy a real Fall. You don’t get them in Florida. I love watching the leaves turn colors across the Great Smoky Mountains and feeling a crisp Autumn breeze. But since I like to do my cooking outdoors, I already miss having sun light until 8 or 9 in the evening.

    That just means I have to start taking steps to make cooking quicker. For example, using chicken tenderloins in this recipe for a quick grill. They are also inexpensive.


    Grilled Garlic Chicken with Sherry Butter Sauce
    Inspired by The Fresh Market & Friends Cookbook

    6 ea chicken tenderloins

    Dry rub
    1 teaspoon black pepper
    1 teaspoon granulated garlic
    1/2 teaspoon kosher salt
    1/2 teaspoon turbinado sugar

    Sherry Butter Sauce
    1/4 cup butter
    2 cloves garlic, minced
    1/4 cup sherry
    3 Tbsp water
    1 teaspoon Worcestershire sauce
    1 teaspoon coarse ground Dijon mustard

    Set up your grill for direct heat at 350f (or you could do this on the stove top over medium heat).

    Season the chicken tenderloins on both sides with the dry rub. Set aside.

    Put a sauce pan on the grill and after it is warm, melt the butter. Add the garlic and simmer for about 5 minutes. Whisk in the remaining ingredients and reduce to half. Remove and set aside.

    Turn your grill up to 450 degrees. Place the chicken on the grill and cook for 3 minutes.

    Flip and cook another 3 minutes.

    Flip, brush with some of the sauce and cook 1 minute.

    Flip, brush with some of the sauce and cook 1 last minute or until 165f internal temp.

    Plate and drizzle some of the sauce on the chicken. We served ours with a side of angel hair and sun-dried tomatoes and some of Alexis’ home made bread that I toasted.

    So tell me….
    1) What is the one summer dish that you are sorry to see sneaking out of the door and/or
    2) What Fall dish are glad to welcome?

    PLANTAIN FUFU FRIED CHICKEN

    I found a recipe recently for Japanese Fried Chicken that I was going to try for dinner tonight.  Then I tried to accumulate all the ingredients.  Long story short, I rewrote the recipe to work around the ingredients I did find.  The first change I made was the potato starch the recipe called for.  I did do research and found that you could substitute corn starch, but that seemed too plain so I went to a local market that has several aisles of international foods and started searching.  I found two things of interest: Fufu Flour and Corn Flour.  Fufu flour is from Africa and this particular one is made from Plantains so I guess I could call this Banana Fried Chicken.  Both of these flours are very fine and resemble regular corn starch in texture and coat very well.

    PLANTAIN  FUFU FRIED CHICKEN  aka BANANA FRIED CHICKEN
    1 1/2 pound chicken breasts, cut into bite sized pieces
    2 tablespoons soy sauce
    2 tablespoons Marsala wine
    1 large green onion, sliced thin
    salt and pepper
    4 tablespoons butter
    1/2 cup FUFU flour
    1/2 cup corn flour
    Chinese hot mustard for dipping

    • In a large bowl combine the soy sauce, Marsala wine and green onions.
    • Place chicken in bowl and toss to coat.  Refrigerate for several hours.
    • Drain chicken pieces.
    • In a large bag combine the FUFU flour, corn flour, salt and pepper.
    • In a large skillet melt butter.
    • Place chicken pieces in bag and shake to coat.
    • Add chicken pieces to  hot butter.  When brown and crusty, turn the pieces.
    • Drain on paper towels.
    • Serve with hot Chinese hot mustard and lemon slices.
    By the way, it was really good!
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    REDNECK CUPCAKE WARS~BBQ CHICKEN CHILE CORNBREAD REDNECK CUPCAKES

    Recently my buddy Dave over at My Year on the Grill “invented” the Redneck Cupcake.  Pure genius I tell you!  He is also trying to win Project food blog.  Go check it out and vote for him.
    I do like the “cake” part on the bottom – so much easier to eat!  The “cake” envelops the meat and the cheese oozes and goozes down into the meat.   It was also my birthday last week and my mom sent me a box full of “goodies”.  Among those goodies were these awesome muffin tart baking cups that require no muffin tin and are larger and flatter than the average so once again they are easier to eat. I may try those next time, but this time I think in order to qualify as a “redneck” cupcake they must be made in leftover birthday wrappers.
    Dave and I are both believers in using all your leftovers as he demonstrates with his Redneck Cupcakes.   My recipe uses all the small tidbits from when you skin your Rotisserie chicken.  I use absolutely everything from my rotisserie chickens including the bones!

    BBQ CHICKEN CHILE CORNBREAD REDNECK CUPCAKES makes 15-18 cupcakes

    2-3 cups Rotisserie Chicken pieces
    1/4 cup favorite BBQ sauce
    Havarti cheese slices or Vermont White Cheddar, quartered
    • Toss chicken pieces with BBQ sauce and set aside for an hour before preparing muffins.
    • Preheat oven to 375 degrees.
    • Prepare the cornbread and fill baking cups 2/3 full.
    • Drain chicken pieces of excess sauce.
    • Top with a layer of meat.
    • Top with a very thin slice of cheese.
    •  Bake 20 minutes or until cornbread tests JUST done with a toothpick or until cheese oozes and goozes into the chicken pieces.
    Wouldn’t these make awesome football food?  Don’t forget to join us Sunday for 
    Tailgating Time will be posted every Sunday at noon and open all week for you to add your football favorites. We’ll play each and every week until Superbowl Sunday. I can’t wait to see what you’ll be bringing!
    It’s Tailgating Time!
    HOSTED BY:
    Martha at Seaside Simplicity 
    Tamy at 3 sides of Crazy 
    Lyndsey at Tiny Skillet

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    Aztec Chicken with Fresh Pico de Gallo

    Oh yes, chicken again!!  Here’s a healthy meal full of fresh ingredients and tons of flavor!
     
    I love finding new marinade for chicken.

    Dress it up and you can have your chicken a million different ways!

    I loved this way!

    I devised this from several different recipes and it turned out really good!
    I finally put my tomatoes and peppers to good use! I made a rockin’ pico de gallo!

    I bought 2 tomato plants and 1 pepper plant this year. They have all been doing very well. But all I usually do with them is add them to quesadillas or salads.

    This turned out great and I can’t wait to make it again!


    Check out the Our Krazy Kitchen pals who have entries in Project Food Blog!  Please take a minute and vote for them!  Vote quick!  Polls close tomorrow the 23rd!

    Dave – My Year on the Grill
    Heather – Girlichef
    Joanne – Eats Well With Others
    Kristen – Frugal Antics of the Harried Homemaker
    Min – The Bad Girl’s Kitchen

    Aztec Chicken Recipe 

    1 1/2 pounds boneless chicken
    1 tablespoon oil
    4 cloves of garlic
    1 medium onion
    3 tablespoon cilantro
    1 tablespoon paprika
    1 teaspoon cumin
    1 teaspoon chili powder
    1 teaspoon salt
    1/2 teaspoon pepper

    Combine oil, garlic, onion, cilantro, paprika, cumin, chili powder, salt and pepper in a food processor. Save a bit of the mixture for while cooking. Pour the rest into a large baggie with the chicken, mix and let marinade for a few hours.

    Grill or pan fry chicken until done, brushing with reserved sauce. Serve with Pico de Gallo.

    Rockin’ Pico de Gallo
    1 pound tomatoes, chopped
    1/2 cup onion, diced
    1 jalapeno, diced
    3-4 cloves garlic, minced or pressed
    2 tablespoons lime juice
    1/4 cup cilantro, chopped
    Salt and pepper

    Mix everything together and refrigerate until ready to use.

    Total calories for chicken = 970 calories
    Total calories for pico de gallo = 140 calories

    6 servings = 185 calories per serving with pico de gallo

    Aztec Chicken with Pico de gallo and Cilantro Rice = 456 calorie dinner

    This makes a lot of Pico de gallo but I put a bunch on my rice too!

    Check out the Cilantro Rice recipe on Debbi Does Dinner Healthy.