Sesame Chicken

3 or 4 chicken breasts cubed (raw)
1/4 c. peanut oil
1/2 c. flour with salt & pepper (put in large ziploc bag and shake cut up chicken to coat)
Fry chicken in oil

1/4 c. sugar
1 Tbsp. chives
1 Tbsp. sesame seeds
1/4 c. soy sauce
Heat to dissolve sugar (you can add this to the pan with the chicken or cook in seperate pan and then combine)

Serve over cooked rice.

Buffalo Chicken

Last night, desperation led to innovation.

I threw one packet of Buffalo Wing Mix  and 2 lbs of boneless, skinless chicken thighs into the crock pot.  It cooked for 4 hours on high, though if I'd had more time, I would have let it go for six so it would completely fall apart.

I served it with crunchy whole wheat rolls.  Everyone in my family enjoyed this quite a bit!  (It's so rare that this happens, that I walked around in amazement for the rest of the night.)  

Forgotten Jambalaya

So maybe we're weird, but Ryan and I had never had Jambalaya until today. I had this recipe from a cooking magazine and I decided to try it. We have always had the impression that Jambalaya is gross, but we liked it a lot. So give it a try.

1 can (14 1/2 oz.) diced tomatoes, undrained
1 can (14 1/2 oz.) beef or chicken broth
1 can (6 oz.) tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 teaspoons dried parsley
2 tsp. dried basil
1 1/2 tsp. dried oregano
1 1/4 tsp. salt
1/2 tsp. cayenne pepper (I just used crushed red pepper)
1/2 tsp. hot pepper sauce
1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
1 lb. smoked sausage, halved and cut into 1/4-inch slices
1/2 lb. uncooked medium shrimp, peeled and deveined (I left this out)
Hot cooked rice

In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.
Cover and cook on low for 4 hours or until chicken is tender. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.

Crock Pot Mile High Enchilada Pie

8 {6-inch} tortillas
1 jar {12 oz} prepared salsa {your fav}
1 can {15 1/2 oz} kidney beans drained and rinsed
1 cup shredded cooked chicken
1 cup shredded pepper jack cheese

Prepare foil handles for slow cooker {see below} place in slow cooker. Place 1 tortilla in bottom of slow cooker. Top with small amount of salsa, beans chiken and cheese. Continue laying using remainting ingredients, ending with cheese.

Cover and cook on low for 6-8 hours. Pull out by foil handles. {makes 4-6 servings}

Foil Handles Tear off 3- 18 X 2 inch strips of heavy foil or use regular foil folded to double thickness. Crisscross foil strips in spoke design and place in slow cooker to make lifting of tortilla stack easier

Barbecue chicken sandwiches

Ingredients:
1 rotisserie chicken
1 can jellied cranberry sauce
1 bottle barbecue sauce

Pull all the chicken from the rotisserie chicken and add to the crockpot. Mix cranberry sauce and barbecue sauce in a bowl, then add to the crockpot. Cook on high for a few hours. I usually just cook it until I can shred the large pieces of chicken. Serve on buns or rolls.

I know this sounds strange, but it is delicious!

Chicken Stir-Fry with Lemon Sauce

Here's my favorite stir-fry recipe:

2-3 boneless chicken breasts
1 pkg. frozen stir-fry vegetables
Lemon Sauce (recipe below)

Cut chicken breasts into small cubes. Put in fry pan and cook on medium high heat. When chicken is almost done, add frozen vegetables. Pour Lemon Sauce over chicken and vegetables. Simmer until vegetables are thawed and chicken is completely done. Serve over rice.

LEMON SAUCE:

1/2 c. margarine
1/2 clove garlic, crushed
2 tsp. flour
1/3 c. water
3 Tbsp. lemon juice
1 1/2 tsp. sugar
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. poultry seasoning (I didn't have this for a long time and left it out and it turns out fine)
1/8 tsp. Tabasco (optional, I just use chili powder)

Heat margarine and garlic in small saucepan over low heat, stirring constantly, until butter is melted. Blend in flour. Cook over low heat, stirring, until mixture is bubbly. Remove from heat. Stir in remaining ingredients. Heat to boiling, stirring constantly.

May be doubled if you want more sauce. (I like it with double the sauce.)

Chicken Pot Pie

Alright, I have been promising a few people this recipe for quite awhile. Since I may never get them a copy I figured I should just post it for all. Enjoy!

2 c chicken, cooked & cubed 1 3/4 c chicken Broth
1/3 c butter 2/3 c milk
1/3 c flour 1c Frozen Peas
1/3 c chopped onion 1c cooked carrots
1/2 t salt 1 1/2c mushrooms quartered
1/4 t pepper 1 pkg of ready made pie crust

Make a roux (mix and stir until it all sticks together, be careful not to burn it, keep heat low) with butter, flour, onion, salt and pepper. Remove from heat and stir in broth and milk. Heat to a boil, stirring constantly (sorry this takes a few minutes of your undivided attention). Add all else and put in pie shell. Bake at 425 for 30-35 min. Watch closely if the edges get too brown, cover the edges with foil.

Variations
We don't like mushrooms so instead I add 1c of frozen corn. I also boil my chicken and carrots in chicken broth. It adds a little extra flavor. I also use less salt when I do that.

Jenny

Cream of Chicken Soup

This is my favorite soup. It takes a little time--but is really easy.

4 Chicken Breasts baked, colled and cut into pieces
1 med onion chopped
1 cup carrots chopped
1 cup celery chopped
2 cups potatoes chopped
2 cans of chicken broth (I just cook my chicken in water and us the broth)
Simmer ingredients (except chicken) with a lid for about 20minutes, or until vegetables are cooked.

Then in a seperate pan combine:
3/4cup margarine
2/3 cup flour
Stir together over medium heat for 2-3 minutes, then add:
1 quart warm milk
1/4 tsp pepper
1 tsp. sale
1/2 tsp. sugar

Stir together with wire wisk until thick. Add vegetable mixture (do not drain) to milk and cook till the flour is cooked out. Add chiken last. If it gets too thick, thin with broth or milk.

Chicken Soup with Dumplings

This recipe is from the Lion House. I really love it

1 large yellow onion, diced
1/2 stalk celery, diced
2 carrots, diced
Meat from 1 chicken, cooked and shredded
4-6 c. chicken broth
1 c. fresh cut green beans
1 c. pearl barley
1 tsp. celery salt
1 Tbsp. fresh chopped parsley
2 bay leaves
1 tsp. thyme
Salt
Pepper

In small amount of cooking oil, sweat onion, celery, and carrots. Add remaining ingredients and simmer until barley is tender or vegetable softened. Season to taste with salt and pepper. Add spoon sized balls of dumpling dough (below) and simmer until dumplings rise.

Dumplings:

1 c. milk
1/2 c. butter
1/2 tsp. salt
1/2 tsp. nutmeg
1 c. flour
3 eggs

Bring milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour, stirring until dough leaves sides of pan. Add eggs one at a time, forming a sticky dough.

Chicken and Bows

Really good, easy and kid-friendly!

8 oz bow tie pasta (I used a little more)
1 pound boneless skinless chicken breasts, cut in chunks
1/2 c chopped sweet red pepper
2 Tbsp butter
1 can cream of chicken soup
1 c frozen peas
3/4 c milk
1/2 tsp garlic powder
1/8-1/4 tsp salt
dash of pepper
1/3 c grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken juices run clear.
Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Stir in Parmesan cheese. Drain pasta; add to chicken mixture and toss to coat.

When I made it, I precooked the chicken, and cut it into pieces, and then added it when I added the soup. We really liked it that way, and it was a little quicker. Enjoy!

French-Style Chicken

I tried this recipe tonight and we really liked it!

6 boneless skinless chicken breast halves (4 oz. each)
3/4 tsp. lemon pepper
1-1/3 c. reduced sodium chicken broth
3 medium unpeeled apples, cut into wedges
1 medium onion, thinly sliced
4 Tbsp. apple juice, divided
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 Tbsp. cornstarch
minced fresh parsley

Sprinkle chicken with lemon pepper. In a large nonstick skillet coated with nonstick cooking spray, cook chicken for 5-6 minutes on each side or until juices run clear. Remove and keep warm.

In the same skillet, combine the broth, apples, onion, 3 Tbsp. cider, cinnamon, and nutmeg. Bring to a boil. Combine cornstarch and remaining juice until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Top with chicken; sprinkle with parsley.

Tastes great with rice.

Easy Chicken Enchilada Casserole

2-3 chkn breasts
1/4 C. diced onion
1/4 C. diced celery
1 can of diced tomatoes
1 can of cream of chkn soup
1 can of water
opt: corn, green chili's

chips
cheese


Heat oven to 350. cook and dice chicken. Layer bottom of 9 by 13 pan with tortilla chips. Mix all ingredients together, pour over chips, top with cheese. Bake for 30 min.

This will take longer than 30 min, but it's quick and delicious. If you like green onions, throw'em on top. Enjoy!