Follow The Recipe » chicken

Aunt Jo’s Tortilla Soup

Danielle — Tue, 22 Jun 2010 15:51:44 +0000

1 tsp butter

3T diced onion

1/2 clove garlic

1/4 tsp black pepper

1/4 cup diced green chilies

1/2 tsp oregano

1/2 tsp cumin

1/2 tsp chili powder

1/8 bunch of chopped cilantro

2 - 1/2 T diced tomatoes

1 cooked chicken breast diced

5 cups chicken broth

1 cup masa flour

Tortilla chips

1 avacado cubed

1/2 cup shredded jack cheese

1/2 cup shredded cheddar cheese

Melt butter in a large saucepan, barely saute onion with garlic and black pepper. Add chilies, oregano, cumin, chili powder and cilantro. Add tomatoes, chicken and broth. Simmer for 15 minutes and whip in masa to thicken. In each bowl place 10 chips. Place chicken chunks on top of chips, avacado, over chips and pour in soup. Sprinkle with cheese and serve.

Parmesan Chicken

Danielle — Mon, 21 Jun 2010 22:15:00 +0000

I got this recipe from here. It’s the best. My changes are below.

3 clove garlic, minced
1 stick butter
1 cup Italian seasoned bread crumbs
1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
2 Tbsp chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2×2 inches

1 Preheat oven to 450°F.

2 In a bowl, combine the minced garlic with the butter. Microwave until butter is melted. In another bowl mix together the bread crumbs, Parmesan, salt, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

3 Place coated chicken pieces on to a 9×13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

4. Serve over pasta with sauce or with just the drippings drizzled over.

Enchiladas

Danielle — Mon, 21 Jun 2010 21:34:57 +0000

I got this recipe from here. It’s the same when I do it except that I like to add green chilies and black beans to my enchiladas.

Ingredients

1 small onion, chopped (about a cup)
2 small cloves garlic, minced
12 corn tortillas
2 large cans of enchilada sauce
Grapeseed oil, peanut oil or canola oil – a high smoke point vegetable oil
2-3 cups of cooked chicken, shredded or chopped
1 can black beans
1 small can diced green chilies
Salt
2 cups grated cheese (about 1/3 lb)

Method

1 Preheat the oven to 350°F.

2 Dice chicken and onion and 1/4 cup of sauce in a pan. Saute until cooked. Sprinkle with a little salt. Set aside in a bowl.

3 Prepare the tortillas. Heat a small light skillet on med-high heat. Add a teaspoon of oil (high smoke point oil as indicated above, we use grapeseed oil) to coat the pan. Dip a tortilla in the sauce to coat the tortilla with sauce on both sides. Place the tortilla in the skillet and heat for a few seconds, until the tortilla begin to show some air bubbles. Use a metal spatula to flip to the other side for a few more seconds. Set aside on a plate. Repeat with remaining tortillas.

4. Open black beans, cheese and chilies and set to the side by the chicken.

5 Assemble the enchiladas. Use an 8×12 inch pyrex baking dish. Place a couple spoonfuls of the chicken mixture in the center of a tortilla, add some cheese, chilies and beans and roll it up. Place in the baking dish and repeat until all of your tortillas are neatly placed in rows in the casserole dish. Cover the tortillas rolls with the remaining sauce. Sprinkle with the remaining grated cheese.

6 Place in the oven and cook for 10 minutes, or until cheese is bubbly.

Use a metal spatula to serve.

Serves 4.

Cheesey, Crispy, Bacon Chicken

Danielle — Mon, 21 Jun 2010 21:05:31 +0000

Cheesey, Crispy, Bacon Chicken:

2 skinless, boneless chicken breasts
2 oz dijon/spicy brown mustard
2 Tbs. teriyaki sauce
4 Tbs. cooked bacon
1/4 cup grated Parmesan cheese

Preheat the oven to 400 degrees

Place chicken in a 9×13″ baking dish. Slather each breast with mustard. Poor teriyaki sauce evenly over all. Add bacon bits then cover with cheese.

Bake at 400 degrees for 30 minutes

- Also good if you use a strip of bacon then cheese.

EZ Jambalaya

Danielle — Tue, 15 Jan 2008 17:07:02 +0000

I love Cajun food! The spicier the better. So one day I was craving red beans and rice, so I went to look up a recipe. That’s when I came across a description of Jambalaya. It sounded way better, plus I like protein and it has 4 different kinds. Since I started making the dish, it has been a huge hit, the presentation is impressive (usually a large tray of rice in a circle with the stew in the middle) and no one guesses that it was one of the easiest dinners to make. Give it a try for a party!

EZ Jambalaya

1-2 skinless chicken breasts; cubed
1 package of beef sausage or kilbasa, sliced
1/2 lb frozen shrimp
-optional bacon; diced or ham steak cubed, or some type of white fish.
2 roma tomatoes, diced
1 bunch of green onions, sliced
1 green bell pepper diced
1 can beef consume
1 can french onion
1 small can tomato sauce
2 tbs. butter
tabasco
Creole seasoning (I use Tony Chachere’s)
3 cups rice

Begin by starting rice on the stove. (For making rice see here.) In a large stock pot combine remaining ingredients except for shrimp, tabasco and creole seasoning. Set pot on the stove and set burner to high or med-high. Allow the pot to boil for about 10 minutes, stirring regularly. In the meantime, defrost the shrimp per package instructions. After 10 minutes the chicken should be white and cooked almost all the way through. Reduce heat to medium and add shrimp. Also add tabasco and creole seasoning to taste. Let it simmer until rice is finished. Serve.

Follow the Recipe Extra:
If you’ve got a lot of time on your hands and an iron or high quality stock pot you can also put this in the oven with a lid (@350) for a few hours (stir occasionally, but be careful, the pot will be hot!). The crock pot also works, but not as well I think. You can usually find creole seasoning at your local grocery store. Add a little at a time till you get used to using it. It’s deliciously spicy but it’s also surprisingly salty. Use it sparingly at first; adding a little at a time as you taste.

Buffalo Chicken Sandwich

Danielle — Mon, 17 Dec 2007 16:09:50 +0000

So, my husband (and I, but to a lesser extent) loves Buffalo chicken. Wings, sandwiches, whatever. So since I knew how to make oven fried chicken, and really tender chicken piccatta, I thought, “I can totally make sandwiches!” and I was right. This recipe is easy and really good, just like a restaurant. You can also make it (as long as you have a big enough wire baking rack) for lots of people. Here you go!

Buffalo Chicken Sandwich (for 2)

2 chicken breasts
2 eggs
1 cup of bread crumbs
Salt and pepper to taste
cooking spray, olive oil or vegetable oil
Buffalo Wing Sauce
Blue cheese salad dressing
Lettuce
Tomato
2 hamburger buns

Preheat your oven to 450. With a tenderizing hammer, beat chicken between plastic wrap until it is about 1/2″ thick. Trim flattened chicken until it is a nice round shape that will fit nicely on a bun. In a shallow bowl, crack the two eggs and beat them until they are a nice smooth yellow color. In another shallow bowl, combine bread crumbs and salt and pepper. Prepare a wire cooking rack by rubbing it with cooking spray or oil. Then set the wire rack on a cookie sheet to catch extra crumbs that fall off the chicken. Dip each chicken breast into the egg getting it good and coated. Allow some of the egg to run off, then move the chicken into the bread crumb bowl and cover with the bread crumb mixture until fully coated. Place the chicken on the wire racks and place in the oven. Bake them for about 15 minutes or so, rotating once halfway though. After 15 I always cut open the thicker piece just to make sure it’s cooked. If not done, return to the oven, but check every few minutes.
Remove the chicken from the oven and coat each breast with buffalo sauce. Prepare your Hamburger bun with your chosen condiments. I like mine with Blue cheese dressing, lettuce and tomato. Sometimes I like avocado on it too.

Follow the Recipe Extra:
Do not over cook the chicken! My husband is kind of an under-cooked-chicken-phobe so you want the chicken to be moist but not pink and if it helps, check the internal temp, it should be about 165 degrees F. Also it may seem like a time saver, but don’t coat the chicken with sauce until they are done cooking. If you do it while the chicken is cooking the bread crumbs get soggy and nothing comes out crispy or “fried”. Finally, “Frank’s Redhot buffalo wing sauce” is the best I’ve come across so far that you can get at your grocery store. I’ve also used this recipe to make tenders and barbecue fried chicken and all sorts of other meals. Depending on the sauce you use and the kind of protein (it’s also a good technique for fish) you can make at least 10 different meals. Enjoy!