Tag: CHICKEN

CHEDDAR CHICKEN POT PIE

Making this recipe as individual pies you can taste the homemade pastry and rich cheddar flavored sauce in EVERY bite. You can make this as rustic or as elegant as you’d like by cutting the crust into cute little decorative shapes or leave it as a single layer. We like to invert the individual pies so the crust is on the bottom absorbing all the yummy gravy.

CHEDDAR CHICKEN POT PIE – serves 6
CRUST
1 cup soft flour
1/4 teaspoon baking soda
1/2 teaspoon FRESH ground sea salt
5 tablespoons unsalted butter, cut into small pieces
3 tablespoons cold vodka

  • 5 minutes before you begin the crust place the vodka and butter cubes in the freezer.
  • Combine flour, baking soda and salt in a mixing bowl.
  • Cut in butter until crumbly.
  • Gradually add vodka, mixing until forms a ball.
  • Cover with plastic wrap and refrigerate AT LEAST 30 minutes.

FILLING
1 1/2 cups chicken broth
2 cups cubed peeled potatoes
1 cup sliced carrots
1/2 cup sliced celery
1 can petite peas, drained WELL
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup Wondra flour
1 1/2 cups milk
2 cups shredded sharp cheddar cheese
4 cups diced rotisserie chicken
FRESH ground sea salt and black pepper, to taste

  • Bring the broth to a SLOW boil over medium high heat in a large saucepan.
  • Add vegetable and simmer 10-15 minutes until tender.
  • Whisk together the milk and Wondra flour.
  • Stir milk mixture into broth mixture and simmer 10 minutes more or until desired thickness.
  • Stir in cheese and chicken.
  • Fold in peas.
  • Season to taste.

ASSEMBLY

  • Spoon filling into baking dish(es). Set aside.
  • On a floured pastry mat roll crust 1 inch larger than baking dish.
  • Ease crust over dish, sealing the edges to the side of the dish.
  • Make several slits in the dough for steam to escape through.
  • Bake uncovered, for 40 minutes or until golden.

NOTE: DO NOT forget to cut slits in the crust to allow the steam to escape.

GRILLED HULI HULI CHICKEN a.k.a. TERIYAKI CHICKEN

Huli Huli is a cooking method of roasting chicken on a spit and serving it with a teriyaki-like sauce. Huli is the Hawaiian word for turn and as it cooks people would shout HULI as the chickens turned on the spit.

This tasty recipe has succulent chicken, delicious teriyaki, and sweet pineapple to recreate the VERY best of the HULI HULI experience. I bet you might even hear the waves lapping up on the shore, the Hawaiians shouting TURN or the sizzle of the drippings hitting the open fire.

GRILLED HULI HULI CHICKEN
3 boneless, skinless chicken breasts
1/3 cup Country Bob’s All Purpose Sauce
1/4 cup Bragg’s Liquid Aminos
1/2 cup chicken broth
1/4 cup frozen pineapple juice concentrate
2 cloves garlic, minced

  • Whisk together all ingredients except the chicken.
  • Place chicken in a large ziplock bag.
  • Pour juice mixture over chicken, turning chicken pieces to coat well and seal bag.
  • Marinade in the refrigerator for 24 hours.
  • Heat grill to low-medium
  • Drain the chicken and discard the marinade.
  • Grill chicken until juices run clear and chicken is cooked through, but DO NOT OVER COOK!
  • Serve over rice with grilled pineapple slices.

 

HONEY ORANGE PINEAPPLE CHICKEN ala SLOW COOKER

HONEY ORANGE PINEAPPLE CHICKEN ala SLOW COOKER serves 6-8

6 boneless, skinless chicken breasts
1/2 cup orange pineapple juice
Juice of 1 LARGE lemon
1/2 cup chicken broth
1/4 cup QUALITY honey
1/4 cup apricot pineapple preserves
1/4 cup packed brown sugar
1 tablespoon cornstarch
1/4 cup teriyaki sauce
1/4 cup Country Bob’s All Purpose Sauce
1/4 cup Heinz Chili sauce
8 ounce can crushed pineapple
1 small can Mandarin orange segments, drained WELL
1 small onion, finely chopped

1 cup sliced carrots
Prepared rice
chopped green onions for garnish

  • In a mixing bowl whisk together orange pineapple juice, lemon juice, chicken broth, honey, preserves, brown sugar, cornstarch, teriyaki sauce, Chili sauce, Country Bob’s sauce and crushed pineapple.
  • Spray slow cooker insert with non-stick cooking spray.
  • Place chicken breasts in slow cooker in as shallow a layer as possible.
  • Top with onion and carrot pieces.
  • Pour juice mixture over top.
  • Cover and cook on low for 4 hours.
  • Cover and cook 1 hour more.
  • Top with Mandarin orange segments, turn off heat, cover and let sit 5 minutes.
  • Serve over hot cooked rice. Top with fresh chopped green onions.

CHICKEN & RICE CASSEROLE

I’ve been making this recipe for many years. It’s a really easy and delicious meal that can be pulled together quickly! It’s really great comfort food for a cool evening – warm, tasty, creamy AND crunchy!  My copy was handed down by grams and was probably a Campbell’s Soup label recipe originally that was shared by her grandmother’s club.  I’ve been seeing versions of it pop up around social media and pinterest A LOT lately.  My version has been changed up A LOT, but hubby ALL but licks his plate when I make it.

WEEKNIGHT CHICKEN CASSEROLE
3 cups of diced rotisserie chicken
1 can cream of chicken soup or soup substitute
2½ cups cooked rice
½ cup sliced almonds or cashews
½ cup mayonnaise
1/4 cup Frank’s Hot Sauce (optional)
¾ cup diced celery (about 3 stalks)
2 medium carrots, peeled and diced
3/4 cup crushed potato chips (see notes) OR corn flakes, crushed into small pieces
2-3 tablespoons butter, melted

  • Preheat oven to 350°.
  • Toss chicken pieces with hot sauce.
  • Place carrots in a microwave safe bowl and add 2 tablespoons of water.  Cook 1 minute so carrots begin to soften.
  • Combine all ingredients together a spread into a greased 9×13 baking dish.
  • Combine the crushed chips with the melted butter and sprinkle evenly over the casserole.
  • Bake for 30-40 minutes or until casserole is heated through.

NOTES:

  • You can really change up the flavor by using different flavored rotisserie chicken or different flavored potato chips. I also like to use sweet potato chips 😀 or sometimes, crushed saltines or rice krispies or ANY combo of the above!
  • We like to serve it with either shoepeg corn or green beans to round out the veggies 😀

CREAMSICLE CHICKEN – PAN SEARED CHICKEN with CREAMY ORANGE SAUCE

This recipe is tender, juicy, looks elegant and pairs wonderfully with any green vegetable.  It is truly my intention to try AT LEAST 1 recipe a week from my RECIPE SCRAPS.  I now have one more scrap of paper gone!

CREAMSICLE CHICKEN – PAN SEARED CHICKEN with CREAMY ORANGE SAUCE serves 4
4 boneless, skinless chicken breasts (see notes)
3 tablespoons brandy
1 1/4 cups orange juice (see notes)
4 green onions, minced
2-3 cloves garlic, minced
6 ounce orange yogurt (see notes)
FRESH ground salt and pepper, to taste
2 teaspoons cornstarch
1 teaspoon water
scant tablespoon avocado oil
Orange slices for garnish
Jasmine rice, prepared per package

  • Heat avocado oil in a heavy skillet over medium high heat.
  • Generously season chicken pieces with FRESH ground salt and pepper.
  • Saute’ chicken breasts 2-3 minutes per side until golden.
    Remove chicken to plate, tent with foil and keep warm.
  • De-glaze pan with brandy.
  • Add orange juice, garlic and green onions.
  • Bring to a boil for 2 minutes.
  • Reduce heat to simmer 2-3 minutes.
  • Whisk together cornstarch with water.
  • Whisk cornstarch mixture into yogurt.
  • Whisk yogurt mixture into pan sauce and adjust seasoning.
  • Simmer until thickened and cooked through.

NOTES:

  • If you prefer 8 thighs can be substituted easily.
  • I sometimes use a pineapple orange juice to alter the flavor a bit.
  • YOPLAIT orange cream works beautifully.

ITALIAN DEVIL CHICKEN & TOMATO POTATO CASSEROLE

These two recipes go hand in hand for us.  The marinade on the chicken makes it sooooooooo tender and flavorful too. The tomato potato casserole is good, but add the sauce and it ALL comes together as GREAT & YUMMY! 😀

ITALIAN DEVIL CHICKEN & TOMATO POTATO CASSEROLE

ITALIAN DEVIL CHICKEN
1 pound Chicken tenders
2 ounces avocado oil
3 cloves garlic, minced
Juice of 1 LARGE lemon
2 tablespoons Frank’s Original Hot Sauce
FRESH ground sea salt and black pepper
Wondra flour for dredging
1 tablespoon butter

  • Whisk together the avocado oil, lemon juice, garlic and hot sauce.
  • Season chicken tenders generously with FRESH ground salt and pepper.
  • Add chicken pieces to a shallow dish and pour marinade over top.
  • Cover and chill 4-8 hours or overnight.

 

  • Melt butter in skillet over medium heat.
  • Drain marinade off chicken pieces.
  • Dredge chicken pieces in flour and add to skillet.
  • Sear chicken pieces 2-3 minutes each side until golden and cooked through.
  • Remove chicken pieces and keep warm while preparing sauce.

SAUCE
4 ounces tomato pesto
1 cup Marsala wine

  • In the same skillet add wine being sure to scrape up all the browned bits.
  • Whisk in tomato pesto and simmer on medium high 5-6 minutes until heated through and slightly reduced.
  • Serve sauce over chicken pieces.

TOMATO POTATO CASSEROLE
potatoes, peeled and sliced thin
Italian Roma tomatoes, sliced thin
Vidalia onion, sliced thin
FRESH ground sea salt and black pepper
Parmesan Cheese, grated
FRESH basil leaves, torn, to taste
5-6 tablespoons Avocado oil
1/4 cup water

  • Spray baking dish with non-stick cooking spray.
  • Arrange potatoes in a layer, followed by a layer of onions and then a layer of tomatoes.
  • Sprinkle with basil leaves, to taste.
  • Season each layer to taste.
  • Repeat layers ending with the Parmesan cheese.
  • Sprinkle oil over cheese layer evenly.
  • Pour water over top.
  • Bake covered for 30 minutes.
  • Bake for another 30 minutes or until tender and cheese is golden.

CHICKEN CONTINENTAL – YET ANOTHER VERSION

This is yet another version of my grams old recipe.

CHICKEN CONTINENTAL
1 1/4 – 1 1/2 pounds chicken tenders
1/3 cup seasoned flour
1 can cream of chicken soup
1 1/3 cups chicken broth
1 1/2 cups minute rice (white or brown)
1 bunch green onions, sliced
4 large mushrooms, chopped
2 tablespoons butter

  • Pre-heat oven to 375°.
  • In a large skillet, heat butter until sizzling over medium-high heat.
  • Dredge chicken pieces in seasoned flour.
  • Quick sear chicken pieces for 1-2 minutes on each side, set aside.
  • Add onions to butter in skillet and saute’ until beginning to soften.
  • Add mushrooms and saute’ a minute or so more.
  • Whisk together the soup and broth. Add to skillet and stir well.
  • Stir in rice.
  • Season to taste.
  • Add the majority of the rice mixture to a greased shallow baking dish.
  • Layer chicken on top in a single layer.
  • Top with remaining rice mixture.
  • Cover and bake 25-30 minutes until chicken is cooked through and rice is tender.

NOTES:  Sometime I add chopped carrots, garlic and bacon pieces.  If I add the bacon I cook it first and trade out some of the bacon grease for the butter to add in the flavor.

BBQ APRICOT PINEAPPLE CHICKEN

BBQ APRICOT PINEAPPLE  CHICKEN adapted from Carrie at Northwoods Scrapbook

BBQ SAUCE
Avocado oil
1 cup finely chopped yellow onion (1 small onion)
1 tablespoon minced Fresno chile, seeds removed (1 chile)
4-6 cloves garlic, minced
13 ounce jar apricot-pineapple jam
1/2 cup fresh orange juice (1 large orange)
1/4 cup apple cider vinegar
1/2 cup jalapeño ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce

  • Heat 1 tablespoon avocado oil in a medium saucepan over medium heat.
  • Add the onions and cook until soft, 3 to 4 minutes.
  • Add the chile and garlic; cook an additional 2 minutes.
  • Stir in the jam; cooking until the jam melts, 3 to 4 minutes more.
  • Add the orange juice and cider vinegar, bring to a simmer.
  • Add the ketchup, honey and Worcestershire.
  • Adjust the heat to medium-low and simmer, stirring often, until thickened, 10-15 minutes.
  • Remove from the heat and let cool for 5 minutes.
  • Transfer the sauce to a blender and puree until smooth.
  • Add salt to taste.
  • Remove 1 cup for basting the chicken; reserve the rest for serving.

CHICKEN
2 tablespoons smoked paprika
1 teaspoon each FRESH ground sea salt and black pepper
16 bone-in, skin-on chicken thighs
Avocado oil
Chopped fresh parsley, for garnish

  • Preheat the oven to 375°.
  • In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
  • Pat dry chicken breasts.
  • Coat chicken breasts on both sides with avocado oil.
  • Generously sprinkle both sides with seasoning mix.
  • Place the chicken thighs on two foil-lined baking sheets.
  • Bake until the chicken is cooked through, 35 minutes.
  • Turn the oven to broil.
  • Generously baste the chicken pieces with BBQ sauce and broil until the sauce has caramelized and chicken is cooked through.
  • Remove to a platter, let rest for 5 minutes
  • Sprinkle the chicken with parsley.
  • Serve with the reserved BBQ sauce.

CHICKEN CAESAR MAC & CHEESE

CHICKEN CAESAR MAC & CHEESE
3 cups dry elbow macaroni, cooked according to package directions and drained
3 tablespoons butter
2 tablespoons WONDRA flour
1/2 teaspoon FRESH ground sea salt
1/4 teaspoon FRESH ground black pepper
1 cup milk
1 1/4 + 1/4 cups shredded SHARP cheddar cheese
1/2 cup shredded Parmesan cheese
1/2 cup shredded Swiss cheese
3/4 cup Ken’s Caesar salad dressing
1 1/2 cups chopped rotisserie chicken pieces
10 pieces bacon, diced, cooked and crumbled

  • Add cooked macaroni, chicken and 3/4 of the bacon pieces to a large baking dish.
  • Preheat oven to 350°.
  • Lightly spray a 13×9 baking dish with non-stick cooking spray.
  • In a medium saucepan melt butter over medium heat.
  • Whisk in flour, salt and pepper until smooth and golden.
  • Gradually whisk in milk. Bring to a SLOW boil, stirring constantly until thickened.
  • Stir in the cheeses (except the 1/4 cup SHARP) until well blended.
  • Stir in dressing.
  • Pour mixture over macaroni and chicken and fold together until well coated.

TOPPING
1/3 cup Panko
2 tablespoons butter, melted
1 tablespoon minced FRESH parsley

  • Toss Panko crumbs and melted butter until well blended.
  • Sprinkle over the macaroni mixture.
  • Top with remaining cheese.
  • Top with remaining bacon pieces.
  • Bake uncovered for 30 minutes.
  • Sprinkle with parsley and serve.

CHICKEN in OREGANO CREAM SAUCE

CHICKEN IN OREGANO CREAM SAUCE
2 boneless, skinless chicken breasts
1 teaspoon dried oregano
FRESH oregano
2 cloves garlic, minced and divided
1/4 cup Parmesan Cheese, reserving a bit for garnish
1/2 cup grape tomatoes, halved
1/2 cup heavy whipping cream
1/4 cup chicken broth
1 tablespoon tomato paste
2+ 2 tablespoons butter
2 tablespoons avocado oil

  • Heat 1 tablespoon butter and 1 tablespoon avocado oil in skillet over medium-high heat.
  • Sear chicken breasts 2-4 minutes per side until golden and ALMOST cooked through. DO NOT WIPE OUT SKILLET.
  • Transfer chicken to baking sheet and top with half the Parmesan cheese.
  • Bake 5-8 minutes until cheese is melted and golden.

 

  • Add 1 tablespoon avocado oil to hot skillet.
  • Add tomatoes, cooking 2-4 minutes.
  • Add a sprig of oregano, half the garlic and cook another minute until fragrant, garlic is golden and tomatoes are blistered.
  • Season with half of the dried oregano salt and pepper to taste.
  • Remove to platter.

 

  • Add remaining butter to pan.
  • When butter is melted add remaining garlic and cook until fragrant.
  • Add cream, broth, tomato paste, remaining Parmesan cheese and remaining oregano, stirring frequently and cooking until desired consistency and starting to bubble, 2-4 minutes.
  • Remove from heat and whisk in last 2 tablespoons of butter.
  • Season to taste.
  • Plate chicken, tomatoes and top with sauce.

OMG CHICKEN

OMG CHICKEN serves 4
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper, to taste
1 cup Caesar dressing **
1/4 cup crumbled Cotija cheese ***
1-2 tablespoons FRESH chopped oregano

  • Preheat oven to 400°.
  • Spray baking sheet with non-stick cooking spray or line with parchment paper.
  • Generously season chicken breast with salt and pepper.
  • Arrange chicken breast in a single layer.
  • Bake 20 minutes.
  • Top chicken with dressing and back 5 minutes more.
  • Top with cheese crumbles and oregano.
  • Serve immediately.

NOTES:

  • **Also works well with Italian dressing or a combination of Ranch and balsamic dressing.
  • ***Mozzarella also works well for a flavor combo.

CELERY ROOT CHICKEN MEDLEY

CELERY ROOT CHICKEN VEGGIE MEDLEY – serves 4
4 boneless, chicken breasts
FRESH ground sea salt and black pepper
flour for dredging
1 tablespoon butter
1 tablespoon avocado oil
1 medium onion, chopped
1 1/2 cups baby carrots
1 medium red bell pepper, sliced thin
1/2 pound celery root, peeled and grated
1/4 cup chopped Italian Parsley
Juice of 1 LARGE Lemon
1/3 cup heavy cream
1/2 teaspoon creamy horseradish
1/2 teaspoon Frank’s original hot sauce
1/2 cup shredded Colby cheese

  • Preheat oven to 350°.
  • Flatten chicken breasts to 1/2 inch even sizes.
  • Wash and dry chicken pieces.
  • Generously season with fresh ground salt and pepper.
  • Dredge chicken pieces in flour.
  • Heat butter and avocado oil over medium high heat.
  • Sear chicken pieces quickly on both sides. Remove and set aside.
  • Spray baking dish with non-stick cooking spray.
  • Arrange onions, bell pepper slices, carrots and celery root.
  • Whisk together the lemon juice, hot sauce, creamy horseradish, heavy cream and parsley.
  • Arrange half of sauce over vegetables.
  • Arrange chicken pieces on top of sauce and pour remains sauce over chicken pieces.
  • Sprinkle with cheese.
  • Cover with foil using toothpicks if necessary to keep foil from touching the cheese.
  • Bake 30 minutes. Remove foil and bake until cheese is golden.
  • Serve immediately.