Ingredients:
1 lb chicken
2 Tbsp olive oil
Salt and pepper to taste
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp chili powder
Garlic Butter Sauce:
4 Tbsp. butter
4 cloves garlic, minced
2 Tbsp honey
Toppings:
Shredded lettuce
Cheese
Serve in a tortilla or Roti Canai (Malaysian flat bread)
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Greek Lemon Chicken and Potatoes
Ingredients:
4 lbs chicken
3 medium potatoes
1/2 cup lemon juice
1/2 cup olive oil
6 cloves garlic, minced
1 Tbsp. dried oregano
1 Tbsp. salt
1 tsp rosemary
1 tsp black pepper
1 pinch of cayenne pepper
1 cup chicken broth, divided
Directions:
1. Preheat oven to 425 degrees
2. Place chicken and chopped potatoes in a large bowl and add lemon juice, olive oil, garlic, oregano, salt, rosemary, black pepper and cayenne. Toss to coat.
3. Place in a roasting pan. Drizzle with 2/3 cup chicken broth
4. Bake for 20 minutes. Stir and cook until chicken is done about 25 minutes more
5. Remove chicken and broil potatoes until crispy, about 3 minutes. Remove potatoes.
6. Add remaining 1/3 cup broth to juices and scrape up anything on the pan. The pour over cooked chicken and potatoes.
Camping Meal:
Cooked two dutch ovens of this while camping for 34 people. 1 1/2 bags of Costco tenderloins
10 lb bag of potatoes
3x the above ingredients for seasoning (1.5 batch in each dutch oven)
Added extra salt and pepper
Dave's Chicken Tacos
Ingredients:
1 lb chicken, browned and chopped up
1 tsp. onion powder
2 green onions
Veggies (Asparagus, Red peppers), optional
Frontera Chicken Taco Skillet Sauce with Chipotle and Garlic (can be found at Harmon's)
McCormick Taco packet, Southwestern Ranch Chicken
Directions:
Add ingredients to sauce pan and simmer on low until bubbly. Add additional water as needed to thin sauce to desired consistency.
Serve with fried corn tortillas, shredded lettuce, guacamole, pico and cheese
Homemade Nachos
Cheese:
8 ounces extra sharp cheddar cheese
4 ounces pepper jack cheese
1 1/2 Tbsp. cornstarch
12 ounces evaporated milk
2 tsp. hot sauce
In a medium sauce pan set over low heat combine cheese and cornstarch. Toss to combine. Add evaporated milk and hot sauce and whisk constantly until cheese is melted. Continue whisking about 5 minutes or until cheese is thick and bubbly. If cheese is too thick then add more evaporated milk. Serve immediately.
Chips:
Corn tortillas
Oil
Salt
The night before place tortillas out in the open air so that they are slightly stale the next morning. Brush corn tortillas with oil and sprinkle with salt. Cut corn tortillas into 6 wedge slices. Place on cookie sheet in single layer and cook at 350 degrees for 6 minutes. Flip the chips with tongs and sprinkle with a little bit of salt. Cook for an additional 6-9 minutes or until they are just starting to brown. Remove from the oven and let cool. Sprinkle a little more salt and serve.
Nacho Toppings:
Chicken- cooked and cubed
Sausage- cooked and crumbled
Jalapeno's, chopped
Corn, drained and warmed
Black beans, rinsed and warmed up
Salsa
Guacamole
Pico
The options are endless!
Pineapple Chicken Tenders
Ingredients:
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce
2 lbs chicken tenderloins
Directions:
Mix juice, brown sugar, and soy sauce in a saucepan. Remove from heat just before the mixture comes to a boil. Place chicken tenders in a bowl and cover with marinade. Refrigerate for at least 30 minutes. Grill.
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce
2 lbs chicken tenderloins
Directions:
Mix juice, brown sugar, and soy sauce in a saucepan. Remove from heat just before the mixture comes to a boil. Place chicken tenders in a bowl and cover with marinade. Refrigerate for at least 30 minutes. Grill.
Chicken Nuggets
Ingredients:
Chicken breasts or tenderloins
1/2 cup panko
1/4 cup flaxseed
1 tbsp. parmesan cheese
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 egg
1/8 tsp. salt
Directions:
Rinse and dry chicken. Chop into nugget sizes. Dip in egg and then breadcrumb mixture. Add a little oil into a fry pan. Cook each nugget until golden brown and no longer pink inside.
Chicken breasts or tenderloins
1/2 cup panko
1/4 cup flaxseed
1 tbsp. parmesan cheese
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 egg
1/8 tsp. salt
Directions:
Rinse and dry chicken. Chop into nugget sizes. Dip in egg and then breadcrumb mixture. Add a little oil into a fry pan. Cook each nugget until golden brown and no longer pink inside.
Curried Coconut Chicken
Ingredients:
2 lbs. chicken
3 potatoes (optional)
1 tsp. salt and pepper
1 1/2 tbsp. oil
2 tbsp. curry powder
3 green onions
2 cloves garlic, crushed
14 oz. can coconut milk
1 can (14.5 oz.) can stewed tomatoes
1 (8oz) can tomato sauce
3 tbsp. sugar
Directions:
Cube raw chicken and season with salt and pepper. Heat oil and curry powder in a pan. Cook for 2 minutes. Stir in onions and garlic and cook for another minute. Add chicken pieces and cook until no longer pink. Add the rest of ingredients including cubed potatoes. Cover and simmer stirring occasionally for 30-40 minutes.
2 lbs. chicken
3 potatoes (optional)
1 tsp. salt and pepper
1 1/2 tbsp. oil
2 tbsp. curry powder
3 green onions
2 cloves garlic, crushed
14 oz. can coconut milk
1 can (14.5 oz.) can stewed tomatoes
1 (8oz) can tomato sauce
3 tbsp. sugar
Directions:
Cube raw chicken and season with salt and pepper. Heat oil and curry powder in a pan. Cook for 2 minutes. Stir in onions and garlic and cook for another minute. Add chicken pieces and cook until no longer pink. Add the rest of ingredients including cubed potatoes. Cover and simmer stirring occasionally for 30-40 minutes.
Indian Butter Chicken
Ingredients:
1/2 cup butter
1 1/2 cups plain greek yogurt
1 1/2 cup milk
1/2 onion diced
1 Tbsp. minced garlic
1 (15 ounce) can tomato sauce
2 tsp. salt
3/4 tsp. cayenne pepper
1 tsp. garam masala
2 Tbsp. tandoori masala (optional but add a little ginger if omitted)
1 1/2 lbs. chicken diced
Queso fresco
Directions:
In a sauce pan melt butter and add onions. Sautee until done. Add remaining ingredients and stir until well combined. Cut up raw chicken and place in a slow cooker. Add sauce on top and cook on high for 1-2 hours or until chicken is done. Serve over a bed of shoestring french fries and top with queso fresco.
1/2 cup butter
1 1/2 cups plain greek yogurt
1 1/2 cup milk
1/2 onion diced
1 Tbsp. minced garlic
1 (15 ounce) can tomato sauce
2 tsp. salt
3/4 tsp. cayenne pepper
1 tsp. garam masala
2 Tbsp. tandoori masala (optional but add a little ginger if omitted)
1 1/2 lbs. chicken diced
Queso fresco
Directions:
In a sauce pan melt butter and add onions. Sautee until done. Add remaining ingredients and stir until well combined. Cut up raw chicken and place in a slow cooker. Add sauce on top and cook on high for 1-2 hours or until chicken is done. Serve over a bed of shoestring french fries and top with queso fresco.
Kabobs
Ingredients
1 lb Sirloin Steas
1 lb Chicken
3 Bell Peppers
1 Red Onion
2 tsp Garlic, minced
1 Tbsp Seasoning Salt
3/4 tsp Pepper
2 Tbsp Dijon Mustard
2 Tbsp Worcestershire Sauce
1/4 cup Lemon Juice
1/4 cup Soy Sauce
1/2 cup Olive oil
Wooden skewers that have been soaking in water for 30-45 minutes
1 lb Sirloin Steas
1 lb Chicken
3 Bell Peppers
1 Red Onion
2 tsp Garlic, minced
1 Tbsp Seasoning Salt
3/4 tsp Pepper
2 Tbsp Dijon Mustard
2 Tbsp Worcestershire Sauce
1/4 cup Lemon Juice
1/4 cup Soy Sauce
1/2 cup Olive oil
Wooden skewers that have been soaking in water for 30-45 minutes
Directions
1. In a large bowl combine the garlic,
seasoning, black pepper, Dijon mustard, Worcestershire sauce, lemon
juice, soy sauce. Add oil slowly while whisking.
2. Chop the veggies and place in a gallon bag and add marinade.
3. Let sit for approximately 30 minutes.
4. Remove veggies and add chopped sirloin and chicken to the marinade.
5. Make meat and veggies skewers.
6. On a hot preheated grill place the skewers down and immediately reduce the temperature to medium/medium-high. Cook, turning occasionally, until there's a nice char on the outside.
Remove and let rest for 5 minutes or so before serving.
7. Serve with rice and biscuits
2. Chop the veggies and place in a gallon bag and add marinade.
3. Let sit for approximately 30 minutes.
4. Remove veggies and add chopped sirloin and chicken to the marinade.
5. Make meat and veggies skewers.
6. On a hot preheated grill place the skewers down and immediately reduce the temperature to medium/medium-high. Cook, turning occasionally, until there's a nice char on the outside.
Remove and let rest for 5 minutes or so before serving.
7. Serve with rice and biscuits
Italian Nachos
Ingredients:
1 Package wontons (found in the produce section), cut on the diagonal to form triangles
1/2 lb. cooked ground pork
1/2 lb. cooked ground sausage
1 chicken breast grilled and chopped
1 jar Pepperochini peppers (I got mild)
Shaved Parmesan for garnish
2 roma tomatoes, diced
1/2 cup sliced olives
jalepenos (optional)
Grated Mozzarella Cheese for melting over the top (optional)
For the Cheese Sauce:
Recipe adapted from: Just Get Off Your Butt and Bake- 3 tablespoons butter
- 1 teaspoon garlic, minced
- 2 tablespoons all-purpose flour
- 2 1/2 cups 2% milk
- 2 1/2 cups grated Parmigiano-Reggiano, or other good-quality Parmesan
- In a heavy, medium saucepan melt the butter over low heat. Add the garlic and then the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half-and-half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat; add 2 cups of the grated Parmesan. Season with the salt, pepper and stir until cheese is melted and sauce is smooth. Cover and set aside. *If the sauce becomes a bit thicker than you might like, simply add some milk or more half & half.
- Heat a heavy saucepan or deep fryer to medium. Cook the wontons until light brown. This only takes a few seconds per side. Set aside on paper towels to drain.
- Pile the wontons on a large serving platter. Drizzle with warm cheese sauce. Add sausage, chicken, tomatoes, olives and peppers. Top with shaved Parmesan. EAT IT!
- You can also assemble the plate of Nachos, then sprinkle grated Mozzarella over all, and heat in the microwave just until cheese is melted.
Hawaiian Haystacks
INGREDIENTS:
2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
3 tablespoons butter
½ onion (about ½ cup), finely chopped
2 cloves garlic; finely minced
1/2 teaspoon salt
½ teaspoon pepper
¼ cup flour
2 cups milk
1 cup chicken broth
DIRECTIONS:
In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.
Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.
Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles.
From: http://www.melskitchencafe.com
2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
3 tablespoons butter
½ onion (about ½ cup), finely chopped
2 cloves garlic; finely minced
1/2 teaspoon salt
½ teaspoon pepper
¼ cup flour
2 cups milk
1 cup chicken broth
DIRECTIONS:
In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.
Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.
Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles.
From: http://www.melskitchencafe.com
Honey Lime Chicken Burritos
Ingredients:
1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn or flour tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
Directions:
In small bowl combine honey, lime juice, chili powder and garlic. Pour over cooked and shredded chicken. Allow to marinate for an hour. Heat chicken mixture in a pan. Add chicken, and cheese to a tortilla and any other desired toppings. Enjoy.
1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn or flour tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
Directions:
In small bowl combine honey, lime juice, chili powder and garlic. Pour over cooked and shredded chicken. Allow to marinate for an hour. Heat chicken mixture in a pan. Add chicken, and cheese to a tortilla and any other desired toppings. Enjoy.
Lettuce Wraps
Ingredients:
3 Tbs oil
2 boneless skinless chicken breasts
1 cup water chestnuts (optional)
2/3 cup mushrooms (optional)
3 Tbs chopped onions
1 tsp minces garlic
4-5 leaves iceberg lettuce
Special Sauce:
¼ cup sugar
½ cup water
2 Tbs soy sauce
2 Tbs rice wine vinegar
2 Tbs ketchup
1 Tbs lemon juice
1/8 tsp sesame oil
1 Tbs hot mustard
2 tsp water
1-2 tsp garlic and red chile paste
Stir Fry Sauce:
2 Tbs soy sauce
2 Tbs brown sugar
½ tsp rice wine vinegar
Directions:
1.Make the special sauce by dissolving the sugar in the
water in a small bowl.
2.Add soy sauce, rice wine vinegar, ketchup, lemon juice and
sesame oil.
3.Mix well and refrigerate this sauce until you’re ready to
serve.
4.Combine the hot water with the hot mustard and set aside
as well.
5.Eventually add your desired measurement of mustard and
garlic chili to the special sauce mixture to pour over wraps.
6.Bring oil to high heat in a wok or large frying pan.
7.Saute chicken breasts for 4-5 minutes per side or until
done.
8.Remove chicken from the pan and cool.
9.Keep oil in the pan, keep hot.
10.As chicken cools mince water chestnuts and mushrooms to
about the size of small peas.
11.Prepare the stir fry sauce by mixing the soy sauce, brown
sugar, and rice vinegar together in a small bowl.
12.When chicken is cool, mince it as the mushrooms and water
chestnuts are.
13.With the pan still on high heat, add another Tbs
vegetable oil.
14.Add chicken, garlic, onions, water chestnuts and
mushrooms to the pan.
15.Add the stir fry sauce to the pan and saute the mixture
for a couple minutes then serve it in the lettuce “cups.”
16.Top with Special Sauce.
Chicken Pot Pie
Ingredients:
1/2 cup butter or oil
1/2 cup flour
1 tsp onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth
1 cup milk
2 cup cooked chicken, diced
1 (10 oz) Pkg. frozen Peas, Carrots, Green Beans, Corn
1/2 Pkg. frozen Southwestern Potatoes (like cubed potatoes)
Pastry for 2 pies
Directions:
Heat
butter in pan until melted. Stir in flour, onion, chicken bouillon,
salt, and pepper. Add water and milk, stirring constantly. Heat to
boiling and boil for 1 minute while stirring. Remove from heat. Stir in
chicken and veggies.
Pour filling into prepared
unbaked pie crust. Top with second crust. Fold edges under and flute.
Cut slits in top and bake 425 for 30 minutes.
Pie Crust:
Pie Crust:
2 1/4 C. Flour
1 t. Salt
3/4 C. Shortening
1/3 C. Cold Water
Combine
Flour and Salt. Cut in Shortening, until mixture is size of large peas.
Sprinkle with water 1 T. at a time, mixing lighting with a fork until
it clings together. Form a ball, then split into 2.
Roll out and put 1 in pie shell and 1 on top of pie.
If making just bottom shell bake at 425 for 12-15 minutes.
Lemon Garlic Chicken
INGREDIENTS:
Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)
DIRECTIONS:
Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.
From: http://www.melskitchencafe.com
Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)
DIRECTIONS:
Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.
From: http://www.melskitchencafe.com
Barbeque Chicken
Ingredients:
4 Chicken breasts
1 1/2 cups Barbecue sauce
1/2 cup Italian salad dressing
1/2 cup Chicken broth
3 Tbsp Brown sugar
1 Tbsp Worcestershire sauce
Salt and Pepper to taste
Directions:
1. Place frozen or thawed chicken in an 9x13 pan.
2. Mix all ingredients for the sauce in a bowl and pour over chicken.
3. Cook at 350 degrees for 30 minutes or until soft enough to shred.
4 Chicken breasts
1 1/2 cups Barbecue sauce
1/2 cup Italian salad dressing
1/2 cup Chicken broth
3 Tbsp Brown sugar
1 Tbsp Worcestershire sauce
Salt and Pepper to taste
Directions:
1. Place frozen or thawed chicken in an 9x13 pan.
2. Mix all ingredients for the sauce in a bowl and pour over chicken.
3. Cook at 350 degrees for 30 minutes or until soft enough to shred.
Chicken Breasts with Lime Sauce
Ingredients:
4 chicken breasts pounded to 1/4 inch thickness
1 egg, beaten
2/3 cup dry bread crumbs
2 tbsp. olive oil
1 lime, juiced
6 tbsp. chicken broth
1 tsp. fresh chives
1/2 tsp. dried dill
1 box pasta of choice, cooked
1 head of broccoli
Directions:
Coat chicken in egg and dip in bread crumbs. Heat olive oil in a large skillet and cook chicken until golden brown. Remove to a platter and keep warm. Place lime juice and chicken broth in a saucepan and over low heat bring to a boil. Add seasonings. When ready to serve pour sauce over chicken and pasta. Serve with side of broccoli.
4 chicken breasts pounded to 1/4 inch thickness
1 egg, beaten
2/3 cup dry bread crumbs
2 tbsp. olive oil
1 lime, juiced
6 tbsp. chicken broth
1 tsp. fresh chives
1/2 tsp. dried dill
1 box pasta of choice, cooked
1 head of broccoli
Directions:
Coat chicken in egg and dip in bread crumbs. Heat olive oil in a large skillet and cook chicken until golden brown. Remove to a platter and keep warm. Place lime juice and chicken broth in a saucepan and over low heat bring to a boil. Add seasonings. When ready to serve pour sauce over chicken and pasta. Serve with side of broccoli.
Chicken and Broccoli Crepes
Ingredients:
Crepes (use favorite crepe recipe)
2 Chicken breasts
1/2 cup chicken broth
Fontina cheese
Asiago cheese
1 head of brocolli
Salt and pepper to taste
Directions:
Prepare crepes according to recipe directions. Cook chicken breasts either in a saucepan with salt, pepper and olive oil or in the oven. Cube. Chop and cook broccoli. Place chicken broth in saucepan and heat. Grate cheeses and combine in a plastic bag. Sprinkle flour over cheese and shake. Cheese should be coated, this will give the sauce some consistency. Over low heat add cheese to chicken broth mixing constantly until well blended and melted. Note that cheese will clump together while you eat the crepes unless you use a fondue pot to keep the cheese at a constant temp. but this is okay. Once ready to serve place desired amount of chicken and broccoli on a crepe and add cheese sauce. Roll like a burrito and enjoy.
Crepes (use favorite crepe recipe)
2 Chicken breasts
1/2 cup chicken broth
Fontina cheese
Asiago cheese
1 head of brocolli
Salt and pepper to taste
Directions:
Prepare crepes according to recipe directions. Cook chicken breasts either in a saucepan with salt, pepper and olive oil or in the oven. Cube. Chop and cook broccoli. Place chicken broth in saucepan and heat. Grate cheeses and combine in a plastic bag. Sprinkle flour over cheese and shake. Cheese should be coated, this will give the sauce some consistency. Over low heat add cheese to chicken broth mixing constantly until well blended and melted. Note that cheese will clump together while you eat the crepes unless you use a fondue pot to keep the cheese at a constant temp. but this is okay. Once ready to serve place desired amount of chicken and broccoli on a crepe and add cheese sauce. Roll like a burrito and enjoy.
Volcano Chicken
Ingredients:
4 chicken breasts cubed
2 Tbsp. olive oil
2-4 hot dried peppers
1-2 cloves garlic minced
2 cups sliced celery
2 cups raw peanuts
1 cup green onion
2 cups cold water
1/8 cup brown sugar
1/4 cup soy sauce
2 Tbsp. cornstarch
Directions:
Stir fry chicken in olive oil, peppers and garlic until chicken is done. Add celery, peanuts, and onion. Cook until onion and celery turn clear. Make a well and add remaining ingredients and stir until thickened. Adjust taste with soy sauce, sugar or hot sauce. Serve over rice with fried noodles.
4 chicken breasts cubed
2 Tbsp. olive oil
2-4 hot dried peppers
1-2 cloves garlic minced
2 cups sliced celery
2 cups raw peanuts
1 cup green onion
2 cups cold water
1/8 cup brown sugar
1/4 cup soy sauce
2 Tbsp. cornstarch
Directions:
Stir fry chicken in olive oil, peppers and garlic until chicken is done. Add celery, peanuts, and onion. Cook until onion and celery turn clear. Make a well and add remaining ingredients and stir until thickened. Adjust taste with soy sauce, sugar or hot sauce. Serve over rice with fried noodles.
Chicken Rolls
Ingredients:
2 chicken breasts shredded
4-5 ounces cream cheese
1/4 tsp. pepper
1 can crescent rolls
1/2 cup breadcrumbs
Directions:
Boil and shred chicken breasts. Soften cream cheese and add to chicken along with the pepper. Scoop a spoonful of chicken mixture into center of each crescent roll and roll up. Take crescent roll and roll in oil or butter and then in breadcrumbs. Cook 375 degrees for 15-20 minutes or until golden brown. Serve with mashed potatoes and gravy.
2 chicken breasts shredded
4-5 ounces cream cheese
1/4 tsp. pepper
1 can crescent rolls
1/2 cup breadcrumbs
Directions:
Boil and shred chicken breasts. Soften cream cheese and add to chicken along with the pepper. Scoop a spoonful of chicken mixture into center of each crescent roll and roll up. Take crescent roll and roll in oil or butter and then in breadcrumbs. Cook 375 degrees for 15-20 minutes or until golden brown. Serve with mashed potatoes and gravy.
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