Carrots

The Ultimate Chicken Noodle Soup

5:52 AM


The Ultimate Chicken Noodle Soup

2-1/2 pounds bone-in chicken thighs

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon canola oil

1 large onion, chopped

1 garlic clove, minced

10 cups chicken broth

4 celery ribs, chopped

4 medium carrots, chopped

2 bay leaves

1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

3 cups uncooked kluski or other egg noodles (about 8 ounces)

1 tablespoon chopped fresh parsley

1 tablespoon lemon juice

Optional: Additional salt and pepper


Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard all but 2 tablespoons drippings. Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

Chicken

Crunchy Onion Chicken

5:10 AM

 


Crunchy Onion Chicken

1/2 cup butter, melted

1 tablespoon Worcestershire sauce

1 teaspoon ground mustard

1 can (2.8 ounces) French-fried onions, crushed

4 boneless skinless chicken breast halves (4 ounces each)


In a shallow bowl, combine butter, Worcestershire sauce and mustard. Place onions in another shallow bowl. Dip chicken in butter mixture, then coat with onions. Place in a greased 11x7-in. baking dish; drizzle with remaining butter mixture. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 165°.

Bacon

Chicken Stroganoff

6:30 AM




Chicken Stroganoff


4 bacon strips, diced

1 pound boneless skinless chicken breasts, cut into 1/4-inch strips

1 medium onion, chopped

2 jars (4-1/2 ounces each) sliced mushrooms, drained

2 garlic cloves, minced

1-1/2 cups chicken broth

1/2 teaspoon salt

1/8 teaspoon paprika

Pepper to taste

2 tablespoons all-purpose flour

1 cup sour cream

Hot cooked noodles


In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. In the drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink. Add garlic; cook 1 minute longer. Add the broth, salt, paprika, pepper and bacon. Cover and simmer for 10 minutes. Combine flour and sour cream until smooth; add to the skillet. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with noodles. 

Chicken

Chicken Tortilla Soup

5:52 AM



Chicken Tortilla Soup


2 tablespoons olive oil

1 large onion, chopped

1 can (4 ounces) chopped green chiles

2 garlic cloves, minced

1 jalapeno pepper, seeded and chopped

1 teaspoon ground cumin

1 can (15 ounces) tomato sauce

1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained

5 cups reduced-sodium chicken broth

1 rotisserie chicken, shredded, skin removed

1/4 cup minced fresh cilantro

2 teaspoons lime juice

1/4 teaspoon salt

1/4 teaspoon pepper

Crushed tortilla chips

Shredded Monterey Jack or Shredded Cheddar


 In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add chiles, garlic, jalapeno and cumin; cook 1 minute. Stir in tomato sauce, tomatoes and broth. Bring to a boil; reduce heat. Stir in chicken. Simmer, uncovered, 10 minutes. Add cilantro, lime juice, salt and pepper. Top servings with chips and cheese.


Cheese

Cheesy Chicken Sliders

6:19 AM



Cheesy Chicken Sliders


1/2 cup vegetable oil

2 tablespoons Worcestershire sauce

2 teaspoons chili powder

3 cloves garlic, minced

Juice of 1 lemon

1 onion, chopped

Kosher salt and freshly ground black pepper

8 thin-cut chicken breasts, halved and flattened

8 Cheddar slices, halved 



Combine Worcestershire sauce, chili powder, garlic, lemon juice, onions and some salt and pepper in a bowl and pour into a resealable plastic bag. Add the chicken to the bag and marinate for at least 2 hours and up to 4. Grill the breasts for 2 to 3 minutes on the first side, then turn. Lay half a slice of cheese on each breast and grill until cooked through, a further 2 to 3 minutes.


Arugula

Lemon Parmesan Chicken with Arugula Salad Topping

8:00 AM


 Lemon Parmesan Chicken with Arugula Salad Topping

 

1 cup all-purpose flour

Kosher salt and freshly ground black pepper

2 extra-large eggs

1 1/2 cups seasoned dry bread crumbs

1/2 cup freshly grated Parmesan cheese

1 teaspoon lemon zest

1 teaspoon fresh thyme leaves, chopped

6 boneless, skinless chicken breasts

Unsalted butter

Good olive oil

5 ounces arugula

1/4 cup freshly squeezed lemon juice (2 lemons)

1/4 pound chunk Parmesan cheese


Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside. Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin. Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well. Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.

Alfredo

One Pot Ravioli Alfredo

7:00 AM

 


One Pot Ravioli Alfredo


1 package (12 oz) refrigerated cheese-filled ravioli or tortellini 

1 cup heavy whipping cream

5 tablespoons unsalted butter

1 cup grated Parmesan cheese 

2 cups diced deli rotisserie chicken

Chopped fresh parsley


Cook 1 package refrigerated cheese-filled ravioli or tortellini as directed on package, reserving 1 cup of the cooking water when draining. Set cooked pasta aside. Add 1 cup heavy whipping cream and 5 tablespoons unsalted butter to the empty saucepan over medium-high heat; simmer 3 to 5 minutes or until slightly reduced. Stir in 1 cup grated Parmesan cheese until melted. Mix in the cooked tortellini, 2 cups diced deli rotisserie chicken, and about 1/2 cup of the reserved cooking water, adding more if needed to adjust the consistency of the sauce. Garnish with parsley.

Casserole

Baked Spaghetti Casserole

9:00 AM




Baked Spaghetti Casserole

1 whole raw chicken, cut into 8 pieces
1 pound thin spaghetti, broken into 2-inch pieces
2 1/2 cups shredded sharp Cheddar
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
Two 10 3/4-ounce cans cream of mushroom soup
1 medium onion, finely diced
Salt and freshly ground black pepper

Preheat the oven to 350 degrees F. 

Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes. 

Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups. 

Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed. 

Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).

Bbq

Huli Huli Chicken

6:50 AM



Huli Huli Chicken

1/2 cup pineapple juice
1/2 cup brown sugar
1/3 cup ketchup 
1/3 cup soy sauce
1/4 teaspoon ground ginger 
2 cloves garlic, minced 
2 lbs boneless, skinless chicken breasts or thighs

In a small bowl, mix the first six ingredients.  Pour all but 1/2 cup of the marinade in a large resealable plastic bag and add chicken. Seal bag and place in the fridge for at least 8 hours or overnight.  Pour 1/2 cup of reserved marinade in a separate bowl and place in the fridge until ready to use.  Remove bag from fridge, drain and discard marinade from chicken.  Grill, basting with reserved marinade.

Broccoli

Slow Cooker Honey Sesame Chicken & Broccoli Rice

9:09 AM




Slow Cooker Honey Sesame Chicken & Broccoli Rice

1 ½ pounds Boneless Skinless Chicken Breasts – cut into 1’’ cubes
2 Cloves Garlic – minced
1 ½ tsp Grated Ginger Root gently packed
½ Cup Honey
1/3 Cup Low Sodium Soy Sauce
1 ½ TBS Sesame Oil
1 TBS Rice Wine Vinegar
1 TBS Light Brown Sugar
4 tsp Cornstarch
Kosher Salt and Ground Black Pepper to taste
2 large Heads Broccoli – roughly chopped into large florets (about 28 ounces)

Make the sauce: In a medium bowl whisk together the garlic, ginger, honey, soy sauce, oil, vinegar, and brown sugar. Cook the chicken: Season the chicken pieces with salt and pepper and place them in the slow cooker. Pour the honey mixture over the top of the chicken. Cover the slow cooker and cook on LOW for 3-3 ½ hours or HIGH for 1 ½ - 2 hours*, stirring halfway through. (Chicken will continue cooking in next step). In a small bowl, whisk the cornstarch with 1 ½ tablespoons of water to combine. Carefully add the cornstarch mixture to the slow cooker and stir well to combine. Cover and cook on HIGH for an additional 20-30 minutes, or until the sauce is thickened. Meanwhile, make the broccoli rice: Place the broccoli in the food processor and pulse until it resembles the texture of rice. Heat a tablespoon of olive oil in a large skillet over medium heat. Once the oil is shimmering, add in the broccoli rice and season generously with salt and pepper. Cook, stirring occasionally, for about 5-10 minutes, or until the “rice” is golden brown and slightly crispy. Serve chicken over rice.


















Cheddar Cheese

Crispy Cheddar Chicken

8:00 AM



Crispy Cheddar Chicken

4 large chicken breasts
1 1/2 sleeves Ritz crackers
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup whole milk
3 cups shredded cheddar cheese
1 tsp. dried parsley
1 can cream of chicken soup 
2 tbsp. sour cream
2 tbsp. butter

Preheat oven to 400 degrees. Crush crackers. Cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with foil and bake at 400 degrees for 35 minutes. Remove the foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy. In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. Sprinkle with additional parsley.

Alfredo

Chicken-Bacon-Ranch Baked Penne

7:30 AM




Chicken-Bacon-Ranch Baked Penne

1 lb penne pasta, cooked and drained
2 cups shredded cooked chicken 
1 jar (15 oz) Alfredo pasta sauce
1/2 cup ranch dressing
6 slices chopped cooked bacon
2 cups shredded mozzarella cheese (8 oz)
Chopped parsley, if desired

Heat oven to 350°F. Grease or spray 13x9-inch pan. In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly. Sprinkled 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz). Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.

Buuterchicken

Indian Butter Chicken

8:26 AM



Indian Butter Chicken

1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon coriander 
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato pure
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water

Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin, coriander, and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside. Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into into sauce. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

Cheese. Recipes. Lisa Moore

Chicken and Rice Stuffed Peppers

7:00 AM


Chicken and Rice Stuffed Peppers

2 chicken breasts 
1 tsp. teaspoon cumin
1 tsp garlic salt
1 tsp chili powder
1/2 tsp black pepper
1 can diced tomatoes with green chilies
4 bell peppers your choice of color
2 cups Mexican rice
shredded chicken breast (drained from crockpot juices)
1 cup shredded cheddar cheese
1 can black beans rinsed and drained

Add chicken to the bottom of the slow cooker, sprinkle seasonings on top and then cover with diced tomatoes. Cook on low for 6-8 hours or high for 4-6 hours. Shred chicken and allow it to remain in sauce. Bring a large pot of water to boil.  While you are waiting for the water to boil, rinse peppers, slice off the tops and hollow out the insides, be sure to remove any seeds and the white part inside. When water is boiling, put the peppers and tops in and allow to cook for about 5 minutes until peppers are tender.  Remove from water and set aside to cool.  Mix the cooked rice, shredded chicken, cheddar cheese, and black beans together in a large bowl.  Fill each pepper with the chicken and rice mixture and top with extra cheese, if desired. Replace pepper top back on top. Bake at 350 for 30 minutes until cheese is melted and pepper is done to desired tenderness.  






Chicken

Zesty Mozzarella Chicken

7:52 AM



Zesty Mozzarella Chicken

1 egg, lightly beaten
2 tbsp. milk
1 cup dry bread crumbs
2 tbsp. grated Parmesan cheese
1/4 tsp. salt, 
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 oregano
4 boneless chicken breast
3 tbsp. butter
1 (8 oz.) can tomato sauce 
1 tsp. dried basil
1 cup shredded mozzarella cheese

In a shallow bowl, combine egg and milk. In another bowl, combine the bread crumbs, Parmesan cheese, and seasonings. Dip each chicken breast first in the egg mixture followed by the crumb mixture. Melt butter in skillet. Cook chicken on both sides until juices run clear with an internal temperature of 165 degrees. In a small bowl mix together the tomato sauce and basil. Spoon over chicken and top with the mozzarella cheese. Remove from heat and cover for two or three minutes until cheese melts.

Cheese

Easy Chicken Enchiladas

9:31 AM



Easy Chicken Enchiladas

1 can (10 3/4 oz.) cream of chicken soup
1/2 cup sour cream
1 cup picante sauce
2 tsp. chili powder
2 cups chopped or shredded cooked chicken 
1 cup Monterey Jack cheese
6 flour tortillas 
1 tomato, chopped
1 onion, chopped

Preheat oven to 350 degrees. In a bowl combine soup, sour cream, picante sauce, and chili powder. In a separate large bowl combine chicken, 1/2 cup of the cheese, and 1 cup of the picante sauce mixture. Divide chicken mixture among the tortillas. Roll up tortillas and place them seam side down in an 11x8” shallow baking dish. Pour the remaining picante mixture over the filled tortillas and sprinkle remaining cheese over the top. Cover with foil and bake for 40 minutes, or until the enchiladas are hot and bubbling. Top with tomatoes and onions.

Apples

Broccoli Apple Chicken Salad

8:14 AM



Broccoli Apple Chicken Salad
4 cups fresh broccoli florets, (about 2 medium heads)
1/2 cup shredded carrots
1/4 cup diced red onion
2 large apples, finely chopped (I used gala apples)
1/2 cup pecans, coarsely chopped
1/2 cup dried cranberries
1 cup chicken, (cooked and chopped)
1/2 cup light mayonnaise
1/2 cup low fat Greek yogurt
2 Tablespoons lemon juice
1 Tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper

In a large bowl combine broccoli, carrots, red onion, apples, pecans, dried cranberries, and chicken. In a separate bowl whisk together mayonnaise, Greek yogurt, lemon juice, sugar, salt and pepper. Add the dressing to the salad and toss to coat. Chill until ready to serve.

Chicken

Szechuan Noodle Salad

11:55 AM



Szechuan Noodle Salad

4 oz. uncooked oriental noodles or spaghetti, broken into 3-inch pieces
3 tbsp. olive oil
3 tbsp. honey
1 tbsp. sesame oil
1 tbsp. rice vinegar
1 tbsp. soy sauce 
1 1/2 tsp. grated ginger root 
1 tsp. crushed red pepper flakes
3 cups cubed cooked chicken
1 cup shredded red cabbage
4 green onions, thinly sliced
2 carrots, shredded 
1 red bell pepper, chopped
1/2 cup dry roasted peanuts

Cook noodles as directed on package. Set aside to cool slightly. In a small bowl combine olive oil, honey, sesame oil, vinegar, soy sauce, ginger root, and pepper. In a large bowl combine cooked noodles, chicken, cabbage, onions, carrots, pepper, and peanuts. Pour dressing over salad and toss. Garnish with additional peanuts if desired.

Casserole

Chicken and Dumpling Casserole

11:36 AM



Chicken and Dumpling Casserole

1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup butter, cubed
2 garlic cloves, minced
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
4 cups chicken broth
1 package (10 ounces) frozen green peas
4 cups cubed cooked chicken

DUMPLINGS:
2 cups biscuit/baking mix
2 teaspoons dried basil

Preheat oven to 350°. In a large saucepan, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour, sugar, salt, basil and pepper until blended. Gradually add broth; bring to a boil. Cook and stir 1 minute or until thickened; reduce heat. Add peas and cook 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13x9-in. baking dish. For dumplings, in a small bowl, combine baking mix and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls into 12 mounds over chicken mixture. Bake, uncovered, 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean. 

Casserole

Chicken and Rice Casserole

2:00 PM

When it comes to making dinner, I love easy. And it doesn’t get much easier than this! My family loves this casserole. Sometimes I like to throw in a little broccoli to make it a full meal. Hearty and delicious.



Chicken and Rice Casserole

3 chicken breasts, cut into cubes 
2 cups water, or chicken broth 
2 cups instant white rice 
1 (10.75 ounce) can cream of chicken soup with herbs
1 (10.75 ounce) can cream of celery soup 
1 (10.75 ounce) can cream of mushroom soup 
salt and ground black pepper to taste 
1/2 cup butter, sliced into pats 
1 cup shredded cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish. Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture. Top with cheese. Bake until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.