Chicken (Nut) Stir-fry

My daughter, Hopie, recently made this recipe in her Home Ec. class at school and she wanted to make it last night for dinner. So we did! It really turned out yummy and so I couldn't wait to share it with you here. Remember the use of the cashews or peanuts is optional. We used cashews.

You can find the recipe here at Family Fun.

Enjoy!

A Sandwich, A Lettuce Wrap, Anyone?

I've been on a sandwich kick lately and so I've been trying some fun combination's. I've found that I love Kraft Foods website to get some great ideas to build a great sandwich. This is also my first time to make and eat a lettuce wraps. I don't love iceberg lettuce but I love it in a wrap like this. Nice flavor and a healthier choice. Both of these are my variations from the website. I'll include the link to the original as well.

Chicken Caesar Sandwich

1 Tbsp. Caesar dressing - I used Brianna's Home Style Asiago Caesar dressing
1 French Bread roll, partially split - love Kaiser rolls too!
2 Tbsp. shredded Parmesan cheese - I buy a small chunk from the deli and shred my own.
1 romaine lettuce leaf - I washed, patted dry with paper towel and tore up by hand. Cutting lettuce makes it brown faster.
5 slices thin sliced oven roasted chicken breast - I did use Oscar Mayer
1 slice tomato

Prepare as you would any sandwich. It tasted great and reminded me of a Caesar salad on a bun. I think I might even like this better since I'm not usually a fan of Caesar salad all the time. I have to be in the mood.


Deli Lettuce Roll-Ups

1/2 cup coleslaw blend - I used Fresh N' Easy
1 Tbsp. Cucumber Ranch - I used KRAFT. I just don't like coleslaw dressing.
6 slices ham - I used Oscar Meyer Virginia Brand Ham
2 large lettuce leaves - washed and patted dry with paper towel.
1/4 cup shredded cheddar cheese - I used a brick of KRAFT Sharp cheddar and shredded my own.

Each large lettuce leaf gets 3 slices of ham. Sprinkle with cheese and coleslaw blend. Top with salad dressing. I didn't mix the coleslaw and dressing together like the recipe suggests. Roll up. Eat right away. These taste best fresh and don't keep well.

I hope you like it! I did!

Chicken Jambalaya

I was looking through my Joy of Cooking book the other day, and decided to try out this new recipie (with a few modifications). I am not sure what got into me, but I have been really into cooking new things lately! I have never had Jambalaya before, but I really liked it, though it was a little too spicy for me. Next time I make it I will use a milder sausage, or maybe ham instead of the Chorizo. (You could add shrimp to this as well, if you are into sea food. I hate sea food, but the Joy Of Cooking God's say it's good, so I had to pass on the info.) It was an easy and very filling meal. You could serve this with tortilla's, cornbread, cheese sprinkled on top or whatever you like. It turned out way better than I expected. Enjoy!

In a large pot heat 2 TB olive oil or butter

Add 3 Large Chicken Breasts* cut into chunks and seasoned with salt and pepper

Cook, turning often until browned on all sides.

Add 12 ounces sliced Chorizo sausage (next time I'll use smoked ham for less heat) and brown. Remove the meat to a plate and cover, add veggies to the drippings in the pot and cook until tender, 7-8 minutes

1 cup chopped onion

1 medium green pepper diced

1/2 cup diced celery

1 clove garlic, minced

Add 1 cup instant brown rice (or you could use regular long grain white rice)

2 TB tomato paste

1 tea crushed red pepper flakes

Stir until everything is evenly coated, and then add

3 cups boiling water

1 15 oz can petite diced tomatoes in juice

3/4 tea salt

1/4 thyme

1/2 tea black pepper

1 bay leaf

Return the chicken and sausage to the pot, and cook, covered over medium low heat for 20 minutes, or until the water is absorbed and the rice is cooked through. Then uncover and let the sauce simmer until it thickens up a little bit. Remove the bay leaf and serve.

*I used three large Costco sized chicken breasts, I think that is probably 4 or 5 regular grocery store sized, or you could use thighs or whatever chicken/turkey you prefer.

PS- After you crush up the almost perfectly crushed red pepper, don't rub your eyes with your fingers. It will burn for 20 minutes.

Chicken and Veggie Soup

I know most people don't make soup in the summer. It is too hot. But, today I didn't really feel good, I kept getting the chills (even with a sweater and my slippers on) and chicken soup just sounded good. So, I came up with this recipe for dinner, and I was pretty happy with the results.

2 TB butter (could use olive oil)
1 large onion, coarsely chopped
2 large chicken breasts, cut into chunks*
2 cans cream of chicken soup
1 can chicken broth/stock
2 1/2-3 cups water
4 medium potatoes, peeled and cubed*
2 stalks celery, coarsely chopped*
2 cups-ish carrots, chopped*
1/2 tea basil
1/2 tea fresh ground black pepper
1/2 tea cumin more to taste

*These don't need to be cut up too small, about 3/4"-1" cubes/pieces.

In a large stockpot melt the butter, and saute the onion until tender, about 5 minutes. Add the chicken, and season with salt and pepper. Cook, stirring often until the chicken is no longer pink on the outside. Add the chicken stock, cream of chicken soup and water and bring to a boil. When the soup is boiling, add the vegetables and spices. Simmer for 10-15 minutes or until the veggies are tender, 12-15 minutes. (The potatoes will cook faster than the celery and carrots. I like my carrots and celery still crisp, so I put all the veggies in at the same time. If you want them cooked through, add the celery and carrots to the soup a few minutes before the potatoes.)

This was the first time that I had ever used cumin. It has a smoky/earthy flavor that was unexpected, but still tasty. It kind of tasted like it was going to be spicy, but it wasn't hot, just... flavorful. When I was halfway done with dinner, I thought I should have added a bay leaf. Maybe next time.

Chicken Veggie Casserole

This was another of my childhood favorites. This is not a quick dinner. It takes a while to get all the veggies cooked and it takes a few pans, but it is so delicious. If you have a large family, or a very hungry hubby, use a 9x13 pan. When I make it for me and Scott, I usually use two 8x8's and freeze one. When I make this I keep a colander in the sink to drain everything, and a large bowl to mix it all together.

• 1 12 oz bag of curly noodles, cooked and drained
• 2 12.5 oz cans chicken in water, break up the large chunks into bite size bits, you can use leftover chicken if you have it, just cut it up small.
• 1 onion sauteed in 2 TB butter (I usually just put this in the microwave and let it go for a few minutes, stirring a few times, until the onion is translucent.
• 4-8 cups cooked vegetables. You can use any combo of sliced carrots, brocolli, peas and corn. I like a lot of veggies in mine, so I usually do a full 8 cups of goodness.
• 1 can cream of chicken soup
• 2 cups Cheese Sauce
• Salt and Pepper to taste

Cheese Sauce

• 1/4 cup butter melted in a small sauce pan
• 1/2 cup flour, added slowly and whisked together
• 2 cups warm milk, stir with a whisk until it is boiling,
• 1 1/2 cups shredded cheddar, mozerella or jack cheese, adding a little at at time and stirring until it is melted.

Mix everything together in a large bowl and spread in a 9x13 pan (or 2 8x8's). Sprinkle with shredded cheese and bake for 30 minutes at 350, or until heated through. If you freeze half of this, thaw it in the fridge at least 12 hours before you put it in the oven.

Mandarin Chicken Salad

I really love the Wendy's Asian Chicken Salad with the Mandarin Oranges so I developed this recipe so I can make it at home and enjoy it more often. I took it to our ward's fourth of July Festival pot luck lunch this year & it seemed to have good reviews there. I hope you like it!

Mandarin Chicken Salad
Serves 10.

2-3 boneless skinless chicken breasts (about 3/4 lb.), cooked, cubed and chilled
2 cans mandarin oranges, well-drained & save juice
1 half of a purple onion, chopped finely
1 cup shredded carrots
3/4 cup slivered almonds
1/2 cup chow mien noodles, optional
2 heads of Romaine lettuce, washed, patted dry and torn into pieces
Dressing: Ken's Steakhouse Lite Asian Sesame with Ginger & Soy

First, I drain my mandarin oranges and save the juice to use for cooking my chicken in. Next, I cook my chicken in the mandarin juice with a bit of seasoned salt and lemon pepper. Cube the chicken and chill. Then prepare your lettuce, carrots, and onion and toss to combine together. Add your mandarin oranges, chicken, almonds and chow mien noodles just before serving. Toss lightly to combine all. Top with dressing. Take a bite and see what you think.

Malaysian Chicken Pizza

This is soo tasty. My sister introduced me to it. My husband always feels like I am treating him when I make this. It's one of our favorites. Great to serve for company. You can add more cheese on top if you like.

1/4 C packed brown sugar
3/4 C rice, wine or cider vinegar (I sometimes use a mixture if I'm running low)
1/4 C soy sauce, low sodium
3 Tbsp water
2 Tbsp chunky peanut butter (I use creamy)
1 Tbsp ginger root, peeled and minced (you can find this in the produce section)
1/2-3/4 tsp crushed red pepper
4 cloves garlic, minced
1/2-1 lb boneless, skinless chicken breast, diced
1/2 C (2 oz) low-fat swiss cheese, shredded (I just use mozzarella)
1/4 C (1 oz) skim mozzarella, shredded
8 oz pizza dough, refrigerated (or homemade)
1/4 C chopped green onions

1. Combine sugar, vinegar, soy sauce, water, peanut butter, ginger root, red pepper, and garlic in a bowl. Stir well with a whisk and set aside.
2. Coat large skillet with cooking spray; place over med-high heat until hot. Add chicken and saute 2 minutes. Remove from pan and set aside.
3. Pour vinegar mixture into skillet; bring to a boil over med-high heat. Cook 5 minutes or until slightly thickened. Return chicken to pan; cook 1 minute or until chicken is done.
4. Roll out pizza crust to desired thickness. Place in lightly oiled pan or on a pizza stone.
5. Sprinkle cheeses over crust, leaving 1/2 inch border. Top with chicken mixture. Transfer to oven. Bake at 500 degrees for 12 minutes on bottom rack.
6. Sprinkle with onions and let stand for 5 minutes. Enjoy!

Makes 8 slices; 200 calories per slice

Chicken Tortilla Soup

This one isn't necessarily one for when you are short on time. But if you have cooked chicken already available it is pretty fast. I canned some chicken in pint jars and used that, it worked perfectly, so I'd imagine that store bought canned chicken would work as well. Sorry I don't have a picture, but I ALWAYS serve this when we have company and it ALWAYS gets rave reviews.

4 cups cooked, shredded chicken (I normally do a pounds' worth, so it's probably less than 4 cups- if you need to serve more people, add more chicken to make the soup go further)
48-oz canned great northern white beans (I think navy beans would work too)
2 medium onions, chopped (I just do one)
1 Tbsp olive oil
4 crushed garlic cloves
2-4 cans chopped green chiles
1/4 tsp Cayenne pepper
6 cups chicken broth (5 cans)
2 tsp ground cumin
1 cup shredded Monterey jack cheese

For tender chicken: Cook chicken with one cup of water in crock-pot, 6-7 hours prior (so it will shred)

Combine all ingredients and simmer.

Serve with:
Lime chips (crumble into the soup)
Monterey Jack cheese (sprinkled in the soup)
Lime juice
Avocado
Cilantro

Serves: 6