YUMMY MARINADED GRILLED CHICKEN (TANDOORI RECIPE FROM INDIA)

 THIS IS A BBQ CHICKEN, BUT I THINK A SMALL PORK ROAST WOULD BE GREAT TOO!

INGREDIENTS

1 1/2 Cups plain fat-free greek yogurt

2 T chopped ginger* 

3 T minced garlic* 

1 T lime juice

1 t chili powder

1 t ground cumin

1 t salt

1/2 t ground turmeric

dash of cayenne pepper (optional)

*For both the ginger and garlic, I use the already chopped/minced from the produce dept.

Chicken - thighs, legs, breast meat (whatever is on sale and your family will eat)

DIRECTIONS

In a medium bowl place all ingredients except chicken. Use immersion blender to mix until smooth. 

Pour marinade into a large ziplock plastic bag, add Chicken and coat completely. Refrigerate for at least 4 hours or overnight.

Remove chicken from refrigerator and allow to come to room temperature. (About 45 minutes to an hour)

Prepare grill for indirect grilling. For a gas gril, heat one side to medium-high and leave one side with no heat. 

Remove chicken from marinade, and discard remaining marinade. Place chicken on unheated part of well oiled grill rack. Close lid, and grill 90 minutes or until the chicken is at 165 degrees. Turn every 20 minutes to get a nice grill marks on the chicken. For a quicker meal chicken can be placed on a parchment lined cookie sheet and baked (just won't have the grill marks.)

I serve with yellow rice and a green veggie. 

Instant Pot Chicken Breast

 

Ingredients

• 3 lbs boneless chicken breasts fresh or frozen*
• 1 cup water
• 2 tsp garlic powder
• 1 tsp salt
• Ground black pepper to taste

Instructions

• To the Instant Pot, add water and place trivet inside. Lay chicken breasts in a single layer (if using frozen make sure they are separated) and sprinkle with garlic powder, salt and pepper. Toss to coat evenly wittongs or hands.
• Close the lid, set pressure vent to Sealing and press Pressure Cook on High for 10 minutes (under 2" thickness) for fresh or 15 minutes for fresh (over 2" thick) and frozen chicken breasts.
• Display will say ON, Instant Pot will take about 10 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.
• After 10-15 minutes your chicken is ready, Instant Pot will beep and display will say OFF. Wait 5 minutes and do Quick Release by turning sealing valve to Venting position.
• Open the lid and your chicken breasts are ready for meal prep, casseroles, salads etc. Shred or cube, and save the stock at the bottom for soup.

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: Fully cook, cool completely and freeze in an airtight container or resealable freezer bags for up to 3 months. Thaw in a fridge or on a counter.

Notes

• *If using frozen chicken breasts make sure they are separated. Think about it before freezing a whole tray, separate them with parchment paper.
• Feel free to use chicken broth instead of water.

BEST Chicken Pot Pie

 Ingredients

• 2 T EVOO
• 4 T butter
• 3 T corn starch or flour
• 1 t of better bullion or a bullion cube
• salt & pepper (to taste)
• 1/4 t Turmeric
• 1/2 - 1 t Thyme
• 1/2 cup of finely diced onion, carrots, celery
• 1 16oz pkg frozen veggies thawed
• 3 cups cubed or shredded chicken
• 2 to 2 1/2 cups of whole milk, 1/2 & 1/2 or cream
• 1 or 2 Redi-Curst pie crusts
• 1 egg
• 1 T water

Directions

Preheat the oven to 375 F.

Put EVOO in a large skillet sauté the onions, carrots and celery for about 3 to 4 minutes.

Remove from pan and add butter, melt. Stir in corn starch and bullion this should make a smooth paste (roux). Slowly add milk and continue to stir until bubbly, add salt, pepper, Turmeric and Thyme and stir until thickened. Add chicken and thawed frozen veggies, set aside.

If making a two crust pie, place bottom crust in the pie plate, fill with chicken mixture, place second crust on top, crimp edges.

For a one crust pie, spray a 2 quart baking dish, fill with chicken mixture, place crust on top, seal and crimp edges. 

For both pies, mix well 1 egg white with 1 T water and brush top of crust, cut a few slits in the top crust as vents.  Place pie on a rimmed cookie sheet (this help the bottom crust bake well and not be soggy) and bake for 30 to 40 minutes, until bubbly and the crust is nicely browned. 

Creamy Baked Chicken/Turkey and Wild Rice Casserole

 This is a Recipe from Heidi and it is great with leftover Turkey also. Doubling the Chicken/Turkey and the Topping makes this meal much better. By doubling both the meat and the topping this casserole will feed 8 hungry people!

Ingredients

6 T unsalted butter, plus more for the casserole dish

5 cups water

1 sprig of fresh thyme

1 bay leaf

2 T Salt

2 boneless, skinless chicken breasts (or a store bought rotisserie chicken works well)

1 1/3 cups wild rice (I use Lundburg Wild Blend Rice, I don't care for just wild rice)

6 T dark brown sugar

1 cup cranberries, fresh or frozen

2 T chopped fresh rosemary leaves

1/4 Cup bread crumbs (I use panic)

5 oz button mushrooms, quartered (about 2 cups, I use pre-sliced for convince)

1 small onion, chopped

2 1/2 C heavy cream (I use 1/2 & 1/2 or a combination of it and heavy cream)

1/2 t ground cinnamon

2 cups shredded Gruyere cheese (Swiss)

Freshly ground black pepper

Directions

Preheat the oven to 375. Butter a 9 X 13 inch casserole dish.

In a large saucepan, combine the water, thyme, bayleaf, salt and bring to a boil over medium heat. Add chicken and simmer until cooked through, about 15 minutes, depending on the thickness of the chicken. Remove the chicken to a cutting board. When cool enough to handle, dice into 1/2 inch cubes.

Return the water to a boil, add the wild rice, and cover. Cook over medium heat until the rice grains split, 40 to 45 minutes (or according to package directions) Drain the excess water, transfer the rice to a bowl and set aside.

In a small pot, over medium heat, add 2 T butter, when melted add the brown sugar, cranberries, rosemary, bread crumbs and a pinch of salt.  Stir until the sugar is dissolved and the mixture is uniform. Transfer to a bowl and set aside. 

In a large straight-sided sauce pan over medium-high heat, melt 2 Butter, add mushrooms, onions, and a pinch of salt. Saute until the mushrooms and onions are browned, about 5 minutes. Add the heavy cream/ 1/2 & 1/2 and the cinnamon bring to a boil then reduce the heat and simmer about 2 minutes to thicken slightly. Add Cheese and mix well. Add the rice and chicken to the pot and stir to combine. Season the mixture with salt and pepper, to taste, they transfer to the prepared casserole dish. 

Spread the cranberry mixture evenly over the top of the casserole and bake until golden and bubbly, about 20 minutes. (if you make ahead, it will take a little longer in the oven to be bubbly, cover and bake, then remover the cover to let the bread crumbs brown)

Mom's Oven Fried Chicken

6 servings

Ingredients

2 - 3 lbs cut-up chicken (all parts of the chicken) or chicken tenders
1/3 cup flour
1 tsp paprika
1 tsp salt
1/4 tsp pepper
1/3 cup butter

Directions

Preheat oven 425F

In a shallow baking pan (I use a cookie sheet), place butter and melt in the oven as it is preheating. Being careful to not burn the butter.

Wash and dry chicken.

Combine flour and seasonings in a gallon plastic, shake well to combine ingredients. Place 2 or 3 pieces of chicken at a time in the plastic bag and shake to coat.

When butter is melted, carefully make sure the butter covers the entire bottom of the pan. Arrange chicken in a single layer (skin side down if it has skin). Bake uncovered, 30 minutes; turn chicken over w/tongs (do not pierce chicken) and bake an additional 15 minutes or until golden brown.

Sour Cream Chicken

6 to 8 servings

Ingredients

2 to 3 lbs chicken (can be any part of the chicken - tenders work well also)
1 1/2 cup sour cream
2 Tbs lemon juice
1 tsp Worcestershire Sauce
2 tsp celery salt
1 tsp salt
1/4 tsp pepper
1/2 tsp paprika
2 minces cloves of garlic
1 cup dry bread crumbs or panko

Directions

Spray a 9 x 13 pan and preheat the oven at 375F.

Wash chicken and dry throughly. In a medium bowl combine sour cream, lemon juice, Worcestershire, celery salt, salt, pepper, paprika and garlic. Mix well.

Dip chicken pieces into sour cream mixture, coat well, then dip in the bread crumbs/panko. Arrange chicken pieces (skin side up if there is skin) in prepared baking dish.

Bake uncovered 45 - 60 minutes (depending on thickness of the chicken pieces) or until chicken is tender and well browned.

This was Grandma Edrington's recipe.

Creamy Chicken Potato Soup

Ingredients

2 tablespoons butter

1/2 cup diced white onion

1/2 cup sliced celery

3/4 cup sliced carrots

2 tablespoons all-purpose flour

3 cups chicken broth

1 1/2 cups milk

1 medium potato (Russet or Yukon), peeled and cubed into 1/2 inch pieces (about 2 cups)

1 (8 ounce) package cream cheese (softened)

2 cups shredded cooked chicken (rotisserie or canned chicken works well)

1 tablespoon minced flat leaf parsley (optional) 

Instructions

In a large pot or saucepan, melt the butter and saute the onion, celery, and carrots over medium heat until soft.

Sprinkle the flour over the vegetables and stir until coated. 

Slowly whisk in the chicken broth and milk. Add the potatoes and simmer for about 15 minutes or until potatoes are fork tender. 

Stir in the cream cheese until melted. Add more milk to thin out if needed to achieve desired consistency. 

Stir in the chicken and parsley. 

Add salt and pepper to taste. Serve.

Chicken Tetrazzini

Ingredients

8 ounces of spaghetti noodles
1 pkg fresh mushrooms, sliced
½ cup butter

4 boneless chicken breast halves, cooked 

2 (10.75 ounce) cans condensed cream of chicken soup

1 (16 ounce) container sour cream

2 tablespoons grated Parmesan cheese

Directions

Break spaghettini into 1 inch pieces. Cook according to package directions. Drain.

Saute mushrooms in butter or margarine. Cut chicken into large pieces, and mix with mushrooms. Stir in sour cream and condensed soup. Fold in noodles. Turn into a buttered casserole dish, and sprinkle with the Parmesan cheese.

Bake at 300 degrees F (150 degrees C) for 40 minutes.

Instant Pot Crack Chicken

Ingredients

• 4 slices thick cut bacon, diced
• 1 large sweet onion diced
• 3 chopped cloves of garlic

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts
• 1/2 teaspoon paprika
• 1 teaspoon garlic powder
• salt and fresh ground pepper, to taste

• 8 ounces cream cheese, room temperature
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried dill weed
• 1 teaspoon dried chives
• salt and fresh ground pepper, to taste
• 1 cup low sodium chicken broth

• chopped fresh parsley
• sliced green scallions

Instructions

1. Press the "Sauté" button on the Instant Pot and wait for it to heat up.
2. Add the diced bacon and cook for a minute or two, add onion then cook to a desired crispness. Add garlic for last minute. Remove from the Instant Pot, set aside.
3. Heat olive oil in the Instant Pot.
4. Season chicken with paprika, garlic powder, salt, and pepper.
5. Once olive oil is hot, add the chicken breasts and brown on both sides; about 2 minutes per side.
6. In the meantime, place cream cheese in a mixing bowl and season with garlic powder, onion powder, dried dill weed, dried chives, salt and pepper; mix to combine.
7. On the Instant Pot press "Cancel" to stop sautéing.
8. Add cream cheese mixture to the Instant Pot.
9. Pour in the chicken broth.
10. Turn the pot on Manual High Pressure for 12 minutes; then do a quick release.
11. Remove lid and transfer chicken to a cutting board to shred it.
12. Stir the shredded chicken back into the Instant Pot; place the lid back on the Instant Pot (powered off) and let stand for 5 minutes to thicken the sauce.
13. Top with previously prepared bacon, fresh parsley, and scallions.
14. Serve.

    
    

    • IF the sauce is too thick, stir in a bit of water.
    • IF the sauce is too thin, make a slurry with cornstarch and a little cold water; mix until smooth. Stir the mixture into the hot liquid until it’s blended.

WHAT DO YOU EAT CRACK CHICKEN WITH?

Crack chicken is basically a chicken filling meant to be used in sandwiches, or for an entree salad ... but would also be good for lettuce wraps, in tortillas, make nachos or just have chips, eating it as a dip ... be creative!

SLOW COOKER CRACK CHICKEN

Add the chicken, cream cheese, AND ranch seasoning to a slow cooker; cook on low for 5 to 6 hours or on high for 3 to 4 hours. OR, until chicken shreds easily. Once shredded, toss it back in the slow cooker and stir. Add in crumbled bacon and serve.

HOW TO FREEZE CRACK CHICKEN

Let chicken cool down completely; then transfer to a large freezer bag or airtight container. Store in the freezer for up to 3 months.
When ready to serve, remove from freezer the night before and let thaw in the fridge overnight. Reheat and serve.

Chicken Marsala

Ingredients

8 boneless skinless chicken breasts
salt and pepper to taste
4 cloves minced garlic
2 cups thickly slices mushrooms (baby bella are best)
2 cups marsala cooking wine
1 cup chicken stock
1/2 cup cornstarch
Fresh parsley, roughly chopped for garnish
Cooked Egg Noodles

Instructions

Spray chicken with non-spicy spray or rub with olive oil then season with salt and pepper to taste.

Using the sear function on your pressure cooker, sear chicken breast.

Top chicken with garlic, mushrooms and marsala wine. Set pressure cooker to high pressure for 7 minutes. Once time is up release pressure.

Transfer chicken to a plate and cover with foil to keep warm.

Return pressure cooker to sear feature. Bing mixture to a boil.

Whisk together chicken stock and cornstarch until dissolved, then pour into boiling mixture and stir until thickened.

Add chicken back and cook another couple of minutes. Adjust seasoning.

Place egg noodles in serving dish top with a chicken breast, sliced on the diagonal, and ladle on the sauce.

Sprinkle with parsley and serve.

Note: Can also be made in a crockpot. Adjust cooking times.

Shrimp (or Chicken) and Broccoli Stir Fry

1 T EVOO
1 1/2 lbs. medium shrimp (cooked, peeled, deveined) or cooked chicken pieces
24 oz or 5 cups broccoli florets
1 teaspoon sesame seeds
1 med yellow or sweet onion, sliced
3 green onions, thinly sliced

for the Sauce:
6 T soy sauce
3 T oyster or fish sauce
2 T packed brown sugar
2 T rice wine vinegar
3 cloves garlic, minced
2 T freshly grated ginger or 1 t ground ginger
2 T sesame oil
3 T cornstarch

Which together in a small bowl, soy sauce, oyster/fish sauce, rice wine vinegar, brown sugar, ginger, sesame oil, garlic, cornstarch, set aside.

Heat olive oil in a large skillet over medium high heat, add onion cook 3 to 5 minutes, add broccoli and cook stirring frequently for 3 to 5 minutes, add cooked shrimp and soy sauce mixture and combined and cook until slightly thickened, about 2 to 3 minutes. Serve immediately over rice and garnish with sesame seeds and green onions.

Could also be made with cooked chicken or beef.

Chicken pasta casserole

This has become a huge favorite in our house.  It's actually Dakens favorite meal!!

What you need:
2-3 chicken breast
1 can cream of chicken
1 can cream of mushroom
1 can rotel (I use original) (DO NOT DRAIN)
1 16oz container sour cream
Pasta of your choice, I use rotini
Shredded cheese, I use fiesta blend

How to:
Boil and shred chicken. Boil and drain pasta.
Mix your cream soups, rotel, sour cream in a 9x13 casserole dish. DO NOT DRAIN ROTEL! As a handful of cheese, mix in.
Add chicken and pasta.  Mix until pasta is covered in the sauce.
Top with as much cheese as you want.

Bake at 350° for 30 min uncovered.

That's it!!!  It kind of tastes like a mix of chicken enchiladas and chicken Alfredo.  It's delicious!!!

Heidi’s Chicken Tortilla Soup

INGREDIENTS

1 onion, chopped
3 cloves garlic, minced
1 T olive oil
2 t chili powder
1 t oregano
1 can crushed tomatoes
2.5 C chicken broth
1 can corn
1 can white or golden hominy
1 4 oz can chopped green chilies
1 can black beans, rinsed
1/4 C fresh cilantro, chopped
2 chicken breasts, cooked and shredded

TOPPINGS

tortilla chips
avocado, chopped
cheese
limes
green onions
sour cream

Saute onions in olive oil, until soft add garlic and sauté 1 minute.  Add chili powder, oregano, tomatoes and broth, stir well and bring to a boil then reduce and simmer for 10 minutes. Stir in the rest of the ingredients and simmer 1 hour.  Add more chicken broth if the consistence is too thick.  Serve with toppings.

Chicken Velvet Soup

1 1/2 sticks of butter (I use 1/2 butter and 1/2 margarine)
3/4 C Flour
1 C Milk
1 C Heavy Cream (I use fat free 1/2 and 1/2)
6 C chicken broth
2 C chopped cooked chicken
Salt and Pepper to taste
Fresh Parsley or green onions, chopped as a garnish

Make a roux with the butter and flour and cook for 2 minutes.  Heat broth, milk and cream and add a little at a time to the roux unit the mixture thickens. Blend until smooth.  When soup starts to boil add chicken and seasonings.  Garnish. Serves 6 to 8

This is the basic recipe ... I usually will sauté some celery, onion and slivered carrots and add that at the chicken, this adds some great flavor.

MOROCCAN CHICKEN TAGINE

1 whole large chicken, cut into 8 pieces
5 tablespoons olive oil
1 large bunch fresh cilantro, chopped
1 teaspoon cinnamon
1/2 teaspoon saffron
2 tablespoons sea salt
2 onions, chopped
5 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon turmeric
1/4 cup green olives, pitted
3 small preserved lemons, pulp removed (you can find them in specialty stores; if you don’t have any substitute 2 tablespoons lemon juice)
 
Rinse and dry chicken and place onto a clean plate.
For the marinade: In a large bowl, mix three tablespoons olive oil, the coriander, cinnamon, saffron, salt, half the onions, garlic, cumin, ginger, paprika, and turmeric. Mix thoroughly, crush the garlic with your fingers, and add a little water to make a paste.
Roll the chicken pieces into the marinade and leave for 10 to 15 minutes.
To cook, heat the tagine base on medium heat and add 2 tablespoons of olive oil. Drop in the chicken and pour excess marinade juices over the top. Add the remaining onions, olives, and chopped preserved lemons. Place the lid on the base, bring to a boil, and immediately reduce to a simmer.
Simmer on low for 50 minutes to 1 hour. (While chicken is cooking excess juices will bubble up and pool around the edges of the tagine; just carefully ladle the juice out into a bowl. After the chicken is cooked transfer the bowl of juices to a saucepan and cook on high, reducing the liquid for about 5 minutes -- essentially making a gravy -- and serve on top of the chicken.)
Serves 4-6

Chicken and Wild Rice Soup

2 cups cooked wild rice or 1 pouch Uncle Ben’s Whole Grain Medley

2 Tbs EVOO, 1 Tbs Butter (for flavor)

1 medium onion, finely chopped
1 clove of garlic finely diced

2 carrots, peeled & diced

2 stalks celery, diced

4 tablespoons all purpose flour

4 cups chicken stock

1 cup low fat milk

1 cup fat free half and half

2 cups diced, cooked chicken

1/2 teaspoon dried rosemary crushed

salt and pepper to taste

Directions:
Prepare rice according to directions on package and reserve or use the already cooked pouch.



In a large saucepan, melt butter in EVOO over medium heat. Saute onion, carrot and celery; stir frequently until soft but not browned, about 7 minutes add garlic and continue to cook another minute or two (do not let the mixture brown). Stir in flour and cook for 1 minute. Stirring constantly, gradually add stock, bring to a boil and cook for 2 minutes (this will make the mixture creamy). 



Add chicken, rosemary and rice, reduce heat to low and gently cook for 10 minutes; add milk and half and half (can use all milk or evaporated milk if desired) continue to warm the mixture but be careful not to boil. Adjust seasoning with salt and pepper.
Serves 6 but recipe can be cut in half for smaller servings or just 2 people.

Holly's Mexican Soup

1 chopped onion
1 chopped green pepper
1 can black beans (drained)
1 can of corn
1 can diced tomatoes
1 can of tomato paste
leftover shredded chicken
3/4 to 1 packet of Taco Seasoning
2 to 2 1/2 Cups Chicken Broth
pepper to taste

Sauté in olive oil the chopped onion and green pepper until almost tender over med-high heat. Add a strained can of black beans, can of corn, can of chopped tomatoes, shredded chicken (leftovers from a roasted chicken works well), and ¾ packet of taco seasoning (can use more or less depending upon desired seasoning). Heat all these ingredients up. Add 2 to 2 ½ cups chicken broth (can add more if you want a thinner broth), can of tomato paste and pepper to taste. Simmer over low to med heat for 30 min. Dish into bowls and add freshly chopped cilantro, avocado chunks, and juice from ¼ of a lime to each bowl. Cheese quesadilla wedges make a nice side dish with this soup.
(Other ingredients that would work well in this soup are: rice, tortilla chips on top, a can of mild green chilies, black olives, and/or a chopped jalapeno.)

Ironically Heidi's Chicken Chili

I got rave reviews for this one. But you'll have to confirm with mom and dad if it is good. I couldn't tell you!

Ingredients
1 T. olive oil
1 large onion, chopped
4 lrg garlic cloves, minced or 1/2 spoonful of minced garlic
2 - 10oz. cans chicken
1 can green chilies
2 t. chili powder
2 t. ground cumin
1 - 14.5oz can diced tomatoes in juice
1 - 14.5oz can diced tomatoes with jalapenos
1 can black beans, drained and rinsed
1 can dark red kidney beans, drained and rinsed
1 can great northern beans, drained and rinsed
juice of 1 lime
1 can corn, drained
1 zucchini, diced
S & P to taste

Directions:
heat olive oil over M-H heat, add onion and garlic and saute until begins to brown.
add chicken, green chilies, cumin, chili powder, heat and stir until flavors meld...you'll know when that is...he he he
add tomatoes and beans
reduce heat and simmer 5 min.
add lime juice
stir in corn and zucchini
season with S&P
cook for 5 min, stirring occasionally.

DEVOUR!

Easy Chicken Pot Pie

Ingredients:
1 cup chicken, cooked and diced
1 bag frozen peas and carrots, thawed
1 can cream of chicken soup
1 cup Bisquick
½ cup milk
1 egg

Preheat over to 400.

Stir chicken, veggies and soup in casserole dish.

Blend Bisquick, milk and egg in separate bowl. Pour over the chicken mixture.

Bake 30 min or until crust is brown.

Chicken Pot Pie

Ingredients:
1 pkg ready made pie crust
1-2 chicken breasts, cooked
1 pkg frozen mixed veggies
1/2 tsp of Tarragon
1 can cream of chicken soup
½ can of evaporated milk

Preheat oven to 350 degrees.

Roll out pie crust, place in pie dish.

Mix chicken, veggies, soup and milk together. Place in pie crust.

Roll out other pie crust and place on top…make edges pretty.

Bake for 45 min.