Multi-layered flavor = delish

CPK’s Kung Pao Spaghetti

Source: DANG Delicious ;)
Ingredients

• 1 pound rice noodles
• 2 tablespoons vegetable oil
• 3 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 4 cloves garlic, minced
• 1/2 cup dry roasted peanuts
• 2 green onions, thinly sliced
sauce
• 2/3 cup soy sauce
• 1/2 cup chicken broth
• 1/2 cup dry sherry(1/2 c. chicken broth, 1 T rice wine vinegar, 1/2 tsp. vanilla)
• 2 tablespoons red chili paste with garlic, or more, to taste
• 3 T sugar
• 2 tablespoons red wine vinegar
• 2 tablespoons cornstarch
• 1 tablespoon sesame oil

Instructions

1. In a small bowl, whisk together soy sauce, chicken broth, dry sherry, red chili paste, sugar, red wine vinegar, cornstarch and sesame oil; set aside.
2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
3. Heat vegetable oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces; set aside.
4. Add garlic to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened, about 1-2 minutes. Stir in pasta, chicken, peanuts and green onions.
5. Serve immediately.

Chinese Food Anyone?

Chinese Orange Chicken

source: DANG delicious
Ingredients

• 1 1/2 lbs boneless, skinless, chicken breasts, cut into 1-inch chunks
• 1 c + 2 Tbsp cornstarch, divided
• 2 large eggs, beaten
• 1 c vegetable oil
• 1/2 tsp sesame seeds
• 1 green onion, thinly sliced 

marinade

• 1 c chicken broth
• 1/2 c freshly squeezed orange juice
• 1/2 c sugar
• 1/3 c distilled white vinegar
• 1/4 c soy sauce
• 2 cloves garlic, minced
• 1 Tbsp orange zest
• 1 tsp Sriracha, or more, to taste
• 1/4 tsp ground ginger
• 1/4 tsp white pepper

Directions

1. To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper in a large bowl.
2. In a gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
3. Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.
4. Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.
5. Heat vegetable oil in a large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
6. Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion, if desired.

A healthy soup

Chicken Soup with Millet and Vegetables

source: Russell Dee
Ingredients

• olive oil
• 1/2 roast chicken, shredded
• 3 celery sticks, sliced
• 2 carrots, sliced
• 4 green onions, sliced
• 1/2 millet
• 3 tsp. chicken bouillon
• 4 c water
• 1 tsp basil
• 1 bay leaf
• salt and pepper to taste

Directions

1. Saute veggies in olive oil for a few minutes, until tender.
2. Add millet and saute about 5 minutes more.
3. Add chicken broth and seasonings.
4. Cover and cook 20 minutes or until vegetables are cooked through. Add chicken and cook 5 minutes more.

Another one of the three main meals of my time in India

Tandoori Chicken

source: homecooking.about.com

Ingredients

• 1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
• 1/2 cup plain yogurt
• 2 Tablespoons fresh lemon juice or malt vinegar
• 1 Tablespoon minced garlic
• 1 Tablespoon peeled and grated or crushed ginger root
• 1 Tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon fresh-ground black pepper
• 2 teaspoons salt, or to taste
• Vegetable oil, for brushing
• Fresh cilantro sprigs for garnish
• Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish

Directions

1. Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.
2. In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.
3. The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.
4. Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.
5. If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.
6. Serve with sprigs of cilantro and slices of cucumber, red onion, tomato, and lemon. 

Indian Pickled Red Onions

source: ecurry.com

Ingredients:

1. 40 pearl onions, peeled (shallots or large red onions may be pickled too if they are peeled and cut in desired size) – Please do not use frozen onions for this pickle. It will be disaster. The frozen ones have no crunch left to them and smell too stale for this pickle.
2. 1  cup water
3. 1/2 cup + 1 tablespoon ( or more or less as per taste), cider or any other light colored vinegar (you may use any light colored vinegar for extra flavor)
4. 2 pinches of salt, or to taste
5. a pinch of sugar (optional)
6. spices if you wish (the authentic ones do not have spices, but black pepper, bay leaf,  cinnamon etc may be used)

Directions

1. Slice off the ends of each onion. Peel them completely. Place peeled onions in a non reactive jar or a bowl.
2. (If you are using spices and/or beetroot, simmer them in water for a while, strain and completely cool the water)
3. Add salt and sugar to water and stir them in as they completely dissolve. Mix water with vinegar. Adjust salt. Pour over the onions in the jar/bowl. The onions should be completely covered and have the liquid come up half an inch above the level of the onions.
4. The longer they soak the deeper the color of the liquid gets (if you are using the red pearl onions and the texture of the onions change too. They absorb more flavor and will get less crunchy.
5. Let them marinate for a few hours (3 hours to 5 hours). Drain and serve.
6. The onions may be kept in the refrigerator for 2 days after they have been drained.

A new twist on chicken cordon bleu

For people who stupidly buy chicken tenderloins when planning to make chicken cordon bleu.... Or  because you have left over rotisserie chicken... Or because you're too lazy to make chicken cordon bleu but are really in the mood for that flavor... Or even just because it's good :)

Chicken Cordon Bleu Casserole

source: tastykitchen.com

Ingredients

casserole

• 1 whole Cooked Chicken, Bones Removed, Meat Diced Or Shredded (Rotisserie Chicken Is Excellent, Should Be 5-6 Cups Of Chicken)
• ½ lbs Very Thinly Sliced Deli-style Honey Ham, Rough Chopped
• ¼ lbs Thin Sliced Baby Swiss Cheese

sauce

• 4 T Butter
• 4 T Flour
• 3-¼ c Whole Milk
• 2 T Fresh Squeezed Lemon Juice
• 1 T Dijon Mustard
• 1-½ tsp Salt
• ½ tsp Smoked Paprika
• ¼ tsp White Pepper

topping

• 6 T Butter
• 1-½ c Panko Bread Crumbs
• ¾ tsp Seasoning Salt
• 1-½ tsp Crushed Dried Parsley

Directions

1. Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside.
   
2. Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.
   

For the sauce:

3. Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown!
   
4. Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens.
   
5. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat.
   
6. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.
   

For the topping:

7. Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted.
   
8. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.
   
9. Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.
   

 

I LOVE Alfredo. MM mm.

Skinny Fettuccine Alfredo

inspiration: Rachel Ray

Ingredients

• 8 oz whole wheat fettuccine
• 2 T EVOO
• 2 cloves garlic, finely chopped
• 1 T fresh sage, chopped
• 2 T gluten-free flour OR white flour
• 1 c chicken broth
• 1/2 c milk
• 1/4 tsp pepper
• 1 pinch nutmeg
• 3/4 c parmesan, grated
• 1-2 chicken thighs
• 1 head broccoli, chopped
• 6 mushroom, sliced 
• 1/2 c pine nuts

Directions

1. Coat a frying pan with olive oil, place chicken in pan, and season with salt, white pepper, text joy seasoning or seasoned salt. Cook through. Remove chicken and transfer to a large serving bowl. Add mushrooms to the pan. Add more oil if necessary. Cook until softened. Add mushrooms to chicken.
2. Steam broccoli and add to chicken and mushrooms.
3. In a pot of boiling, salted water, cook the pasta according to package directions. Drain and add to chicken and veggies.
4. Meanwhile, in a medium saucepan, heat the EVOO over medium-low heat. Add the garlic and chopped sage and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.
5. Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes.
6. Pour the sauce over the pasta mixture and toss. Stir in 3/4 cup parmesan. Top with the sage leaves and more parmesan.

This is a healthy curry dish that you can't get enough of!

Slow Cooker Coconut Curry Chicken

source: sweettreatsmore.com

Ingredients

• 2 lb boneless skinless chicken breasts or chicken thighs, cut into cubes
• 5 large carrots, peeled and diced
• 1 medium onion, peeled and quartered
• 2 cloves garlic, peeled
• 1 large bell pepper, seeded and chopped
• 1 (5 oz) can tomato paste
• 1 (14 oz) can coconut milk
• 1 1/2 tsp salt
• 1 T curry powder
• 1 T garam masala
• 1 jalapeno, seeded and halved OR 1 tsp crushed red pepper flakes
• 2 T water
• 1 1/2 T cornstarch
• 1 c brown rice, cooked

Instructions

1. Grease your slow cooker with Pam. Place the chicken and carrots on the bottom of slow cooker.
2. Place the rest of the ingredients (except water and corn starch) in a food processor and process together until mixture is mostly smooth. ***If your food processor is too small to hold everything, process everything but the coconut milk. Transfer mixture to a medium bowl then mix in the coconut milk.
3. Pour the sauce over the chicken and carrots, mix well, then cover and cook on low for about 6 hours.
4. An hour or so before serving, mix cornstarch and water together in a small bowl until cornstarch is dissolved. Pour mixture into the slow cooker, stir to combine, and continue cooking for another hour. **This will thicken up the sauce. When the sauce is to your desired thickness, turn slow cooker to warm setting until ready to serve.
5. Serve over rice, with Naan, and garnish with cilantro.

So EASY but SO DELICIOUS

Crock Pot Cream Cheese Chicken Chile

Source: Rita's Recipes

Ingredients:

• 2 chicken breasts, still frozen
• 1 can Rotel tomatoes
• 1 can corn kernels, do not drain
• 1 can black beans, drained and rinsed
• 1 pkg. Ranch dressing mix
• 1 T cumin
• 1 t chili powder
• 1 t onion powder
• 1 8-oz pkg. cream cheese

Directions:

1. Put the chicken in the crock pot.
2. Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing, cumin, onion and chili powders. Stir to combine then top with the cream cheese.
3. Cook on low for 6-8 hours, stirring one or twice to blend in the cheese.
4. Shred the chicken into large pieces and serve over rice.
5. Can also serve in tortillas or taco shells or as a dip.

A Thai Feast

Thai Pork
source: Suparn Lee
Ingredients:

• 9 pieces of pork
• 1 1/4 c sugar
• 1 T salt
• 1/2 tsp white pepper
• 2 cloves fresh garlic

Directions:

1. Season the pork and stack in a plastic bag to marinate over night. The juices will seep out of the pork while it sits.
2. Preheat oven to 250 degrees. (I know it seems low, just trust me!)
3. Cook uncovered for about one hour, or until cooked through. You want the juices to get all soaked up into the meat and turn into a type of glaze, so MAKE SURE you leave it uncovered. Believe me, it is BAD if you don't! :)

Chicken Masman
source: Suparn Lee
Ingredients:

• 4 lb. chicken
• 1/3 c masman curry paste (mae ploy brand is best)
• 1 T oil
• 1 can coconut milk
• 3 lb potatoes, chunked
• 1 c water
• 1 large onion, chunked
• 1/2 c peanuts
• 1/2 c sugar
• 1 T salt
• 1 1/2 T white wine vinegar

Directions:

1. Put oil in pan. Add curry paste to oil, stir thoroughly. 
2. Add chicken and fry up at about 400 degrees (med-high heat). Cover and allow to cook through, about an hour.
3. Add potatoes, coconut milk, water, onions, and peanuts. Let cook several minutes. 
4. Add sugar, salt, and vinegar. Cover, turn temp down to about 275 (low heat), and allow potatoes to cook through, about an hour.

Pad-Thai
source: Suparn Lee
Ingredients:

• 2-3 T. oil, separated
• 1/4 lb chicken or tofu
• 1/2 small red onion, sliced thinly
• 5 oz. rice noodles
• 1/4 c water
• 1/4 lb shrimp

Sauce

• 1/2 T vinegar
• 2 T fish sauce
• 1/2 T. lime juice
• 3 T sugar
• 1/2 T. brown sugar
• 1/2 tsp paprika
• dash cayenne

• 2 egg
• 1/3 c. peanuts, chopped
• 3 green onions, chopped

Directions:

1. Soak rice noodles in hot tap water as long as suggested on packaging (can range from 20 minutes - 2 hours).
2. Cook chicken or tofu in 1 T. oil. Pull out chicken/tofu, set aside.
3. Add onion to pan and saute until soft, approximately 5 minutes. Add more oil if needed. 
4. Add noodles to pan and cook until soft, about 5-10 minutes. 
5. While noodles are cooking mix together ingredients for sauce, set aside. Add the shrimp to the pan along with water and 1 T, stir together.
6. Add peanuts and sauce. Stir to blend and heat until shrimp is cooked through, it should have a nice pink color.
7. Push all ingredients to one side of the pan. Add the eggs to the pan and cook until well scrambled. Stir all ingredients together.
8. Add chicken/tofu back to pan. Add green onions. Cook a few mins more and enjoy!

Sweet Sticky Rice with Fresh Mango
source: Suparn Lee
Ingredients:

• 4 c cooked sticky rice
• 1 can coconut milk (chaokh brand is best)
• 1 1/2 c sugar
• 1 1/2 tsp salt
• 1/2 T vegetable oil
• fresh mango, sliced

Directions:

1. To cook sticky rice: put in very hot water and let sit for 2 hrs, then steam for 40 mins.
2. Put sticky rice in microwave 1 1/2 min if the rice is no longer hot when you begin the dessert.
3. Add coconut milk, sugar, salt, and veg oil, stir completely.
4. Let sit until all of the juices have been absorbed into the rice. About an hour or so.
5. Add sliced mango to sticky rice.

Spring Roll Sauce
source: Suparn Lee
Ingredients:

• 1/2 c sugar
• 2 T white wine vinegar
• 1 tsp salt
• 1 T water
• chili garlic sauce to taste

Directions:

1. Mix all ingredients except chili sauce and heat up in microwave for about 30 seconds. Add chili sauce.
   

I LOVE Italian Food. Especially THIS.

Chicken Parmigiana
source: Better Homes and Gardens Pink Cook Book
Ingredients:

• 1/3 c chopped onion
• 1 clove garlic, minced
• 1 Tbsp butter or margarine
• 1(14 1/2 oz) can diced tomatoes, undrained
• 1/2 tsp sugar
• 1/8 tsp salt
• dash black pepper
• 1/4 c snipped fresh basil
• 4 skinless, boneless chicken breast halves (1 to 1-1/4 pounds)
• 1/3 c seasoned fine dry bread crumbs
• 3 Tbsp grated Parmesan cheese
• 1/2 tsp dried oregano, crushed
• 1 beaten egg
• 2 Tbsp milk
• 3 Tbsp olive oil or cooking oil
• 1/4 c shredded mozzarella cheese (1 oz)
• 1 Tbsp grated Parmesan cheese

Directions:

1. For sauce, in a medium saucepan cook onion and garlic in hot butter until onion is tender. Carefully stir in the undrained tomatoes, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or to desired consistency, stirring occasionally. Stir in basil. Keep warm.
2. Meanwhile, with a meat mallet, pound each chicken breast half between two pieces of plastic wrap to 1/4-inch thickness.
3. In a shallow dish stir together bread crumbs, the 3 tablespoons Parmesan cheese, and oregano. In another bowl stir together the egg and milk. Dip chicken breast halves in egg mixture, then in crumb mixture to coat. In a 12-inch skillet cook chicken in hot oil over medium heat for 2 to 3 minutes on each side or until golden. Transfer chicken to a serving platter.
4. Spoon sauce over chicken. Top with shredded mozzarella and 1 tablespoon Parmesan cheese. Let stand about 2 minutes or until cheese melts. Makes 4 servings.

Another Chinese Date!!

Chinese Lemon Pepper Shrimp

source: blogchef

Ingredients:

• 1 lb medium raw shrimp (peeled and deveined with tails removed)
• ½ c cornstarch
• 1 c vegetable oil
• 4 lemon slices
• 2 green onions (sliced)

Sauce

• 1 T vegetable oil
• 2 T fresh garlic (chopped)
• ½ tsp fresh ginger (minced)
• 1/3 c soy sauce
• ¾ c water
• 2 tsp cornstarch
• ¾ c dark brown sugar
• 2 tsp lemon juice
• 2 tsp course ground black pepper

Directions:

1. In a shaker bag or sealable plastic bowl coat the shrimp with ½ cup of cornstarch. Let the shrimp sit for about 5 minutes so that the cornstarch will adhere better. 
2. Heat 1 cup of vegetable oil in a wok (or large skillet) over medium heat. Add the shrimp to the wok and sauté for 3 to 4 minutes or until the shrimp are lightly browned and fully cooked. 
3. Remove from the wok with a slotted spoon and drain on paper towels. Dump out the oil.
4. Heat 1 tablespoon of oil in the wok over medium heat. Add garlic, ginger, and lemon slices and stir-fry for 15 seconds. 
5. Add soy sauce, and then dissolve 2 teaspoons of cornstarch in ¾ cup of cold water, and add to the wok. Add brown sugar, lemon juice, and black pepper. Bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat.
6. Toss the fried shrimp with the sauce and top with green onions.

Chicken Lo Mein

source: allrecipes

Ingredients:

• 1 T cornstarch
• 1 tsp ground ginger
• 1/4 c reduced-sodium soy sauce
• 2 T chicken broth
• 1 1/2 lb boneless, skinless chicken breasts, thinly sliced
• 1 tsp chicken bouillon granules
• 1/2 c hot water
• 6 oz uncooked linguine
• 1/2 lb fresh mushrooms, sliced
• 1/4 lb snow peas
• 1 large sweet red pepper, julienned
• 2 green onions, cut into 2 inch pieces
• 2 T canola oil, divided
• 2 tsp sesame oil

 Directions:

1. In a large bowl, combine the cornstarch, ginger, soy sauce and broth until smooth. Add chicken and stir to coat; set aside.
2. In a small bowl, dissolve bouillon granules in hot water; set aside. 
3. Cook linguine according to package directions.
4. In a large nonstick skillet or wok, stir-fry mushrooms, snow peas, red pepper and green onions in 1 tablespoon canola oil for 3-5 minutes or until crisp-tender. Remove with a slotted spoon and set aside. 
5. In the same skillet, stir-fry chicken mixture in remaining canola oil for 2-3 minutes or until chicken is no longer pink. Stir in dissolved bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. 
6. Return vegetables to skillet. Drain linguine; add sesame oil and linguine to skillet. Toss to coat. Cook 1-2 minutes longer or until heated through. 

Tempura Vegetables

source: Food Network 

Ingredients:

• Vegetable oil
• Zucchini, sliced into 1/2-inch slices
• Broccoli florets
• Flour
• Carrots, 1/4-inch dice 
• Onion, Sliced into big chunks

batter

• 1 c of flour
• 1T cornstarch
• 1 1/2 c seltzer water
• Salt

dipping sauce

• 2 scallions, sliced
• 2 T rice wine vinegar
• 1/2 c soy sauce
• 1 T fresh ginger, grated

Directions:

1. For batter. simply combine all ingredients.
2. Heat oil to 375 degrees in electric fryer or in a large, deep heavy pan on stove top. Roll vegetables in flour and shake off excess. Dip vegetables into batter and carefully place in oil to fry. 
3. Remove from oil when golden brown. Place on paper towels to drain. Serve with dipping sauce. 
4. For dipping sauce, simply combine all ingredients and stir well.

Another attempt at an Indian dish that is quite tasty

This dish claimed to be butter chicken. I didn't think it tasted quite like butter chicken, more like a butter chicken/chicken tikka masala hybrid... Either way, it's good! :)

Chicken Makhani
inspiration: allrecipes
Ingredients:

• 1 T peanut oil
• 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
• 1 tsp lemon juice
• 1 T ginger-garlic paste
• 1 tsp garam masala
• pinch cayenne pepper

sauce

• 1 T peanut oil
• 1 shallot, finely chopped
• 1/4 white onion, chopped
• 1 serrano pepper, minced
• 2 T butter
• 2 tsp lemon juice
• 3 T ginger garlic paste
• 2 tsp garam masala
• 2 tsp chili powder
• 2 tsp ground cumin
• 1 bay leaf
• 1/4 c plain yogurt
• 1 c heavy cream
• 1 c tomato sauce
• 1/4 tsp cayenne pepper, or to taste
• salt and pepper to taste
• ½ c ground cashews

Directions:

1. Mix chicken with lemon juice, ginger-garlic paste, garam masala, and cayenne pepper. Allow to marinate while preparing the sauce.
2. sauce
3. Heat 1 T oil in large saucepan over med-high heat. Saute shallot, onion, and serrano pepper until onion is translucent.
4. Stir in butter, lemon juice, ginger-garlic paste, garam masala, chili powder, cumin and bay leaf. Cook 1 minute, stirring frequently.
5. Add tomato sauce and cook for 2 mins, stirring frequently. Add cream and yogurt. Reduce heat to low and simmer approximately 10 minutes, stirring frequently.
6. Season with salt and pepper, set aside.
7. Heat 1 T oil in a large heavy skillet over med heat. Cook chicken until browned, about 15 minutes. Add chicken to sauce and reheat for approximately 5-10 mins. Add more seasonings if necessary. Mix in ground cashews.
8. Serve with rice and naan.

Another way to make chicken cordon bleu

Chicken Cordon Bleu
source: food network
Ingredients:

• 4 double chicken breasts (about 7-ounces each), skinless and boneless
• Kosher salt and freshly ground black pepper
• 8 thin slices deli ham
• 16 thin slices Gruyere or Swiss cheese
• 2 teaspoons fresh thyme leaves
• 1/4 cup flour
• 1 cup panko bread crumbs
• 1 teaspoon olive oil
• 2 eggs
• 2 teaspoons water

Directions:

1. Preheat oven to 350 degrees F. 
2. Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. 
3. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.
4. Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. 
5. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. 
6. Beat together the eggs and water, the mixture should be fluid. 
7. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through. Cut into pinwheels before serving. 

Oh GOSH this was yummy.

Country Chicken Hot-Pot
source: Cookshelf Chicken by Tom Bridge
Ingredients:

• 4 chicken quarters or tenderloins
• 6 medium potatoes, cut into 1/4 in slices
• 2 sprigs thyme
• 2 sprigs rosemary
• 2 bay leaves
• 1 c bacon, diced
• 1 large onion, chopped finely
• 1 c sliced carrots
• 2/3 c ginger-ale
• 2 T melted butter
• salt and pepper

Directions:

1.  Preheat oven to 300 degrees.
2. Remove skin from chicken if preferred.
3. Arrange a layer of potato slices in the bottom of a wide casserole dish. Season with salt and pepper, add thyme, rosemary, and bay leaves.
4. Top with the chicken, sprinkle with diced bacon, onion, and carrots. Season well and arrange the remaining potato slices on top, overlapping slightly. 
5. Pour the ginger-ale over the top. Brush the potatoes with melted butter and cover with lid or tin foil.
6. Bake approximately 2 hours, uncovering for the last 30 mins to allow the potatoes to brown.

Who doesn't like a stir fry??

Chicken Stir-Fry
source: allrecipes
Ingredients:

• 4 (4 oz) boneless skinless chicken breast halves
• 3 T cornstarch
• 2 T soy sauce
• 1/2 tsp ground ginger
• 1/4 tsp garlic powder
• 3 T cooking oil, divided
• 2 c broccoli florets
• 1 c sliced celery (1/2 inch pieces)
• 1 c thinly sliced carrots
• 1 small onion, cut into wedges
• 1 c water
• 1 tsp chicken bouillon granules

**hint: buy the bags of frozen stir-fry veggies at the grocery store. Saves you 15 mins of chopping, easy.

Directions:

1. Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. 
2. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
3. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. 
4. Add remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. 
5. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

 

A healthier meal

Chicken Lettuce Wraps
source: Taste of Home
Ingredients:

• 1-1/2 lbs boneless skinless chicken breasts, cubed
• 1 T plus 1-1/2 tsp peanut oil, divided
• 3/4 c chopped fresh mushrooms
• 1 can (8 oz) water chestnuts, drained and diced
• 1 T minced fresh ginger
• 2 T rice vinegar
• 2 T  teriyaki sauce
• 1 T soy sauce
• 1/2 tsp garlic powder
• 1/4 tsp crushed red pepper flakes
• 1-1/2 c shredded carrots
• 1/2 c julienned green onions
• 12 Bibb or Boston lettuce leaves
• 1/3 c sliced almonds, toasted

Directions:

1. In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside. 
2. In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture. 
3. Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up.

Remember when I said I was looking for good taco soup?

Chicken Tortilla Soup

source: Lisa Hawks

Ingredients:

• 1 tsp. oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 cups shredded cooked chicken (canned chicken will do)
• 1 cup frozen corn or canned corn
• ¼ cup water
• 1 T. chopped jalapeno’ pepper (optional)
• 1 tsp. ground cumin
• 1 tsp. Worcestershire sauce
• ½ tsp. chili powder
• 2 cans chicken broth
• 1 can diced tomatoes
• 2 tsp. vinegar
• 1 can tomato soup
• Tortilla chips
• Sour cream
• Grated cheese

Directions:

1. Heat oil in large pot over med. heat. Add onion and garlic; saute’ 2 min. 
2. Stir in the rest (except chips, sour cream and cheese) and bring to a boil. 
3. Reduce heat to low and simmer for one hour. Serve with chips, sour cream and cheese on top.

You will crave this, I promise!

Herb Chicken and Garlic Croutons

source: Lisa Hawks
Ingredients:

• 1 loaf of french bread, cubbed
• 1 4lb. chicken
• salt and pepper
• 1 orange, halved
• 2 bay leaves
• 4 cloves garlic, minced
• 1 tsp. thyme
• 1 tsp sage
• 1/2 tsp rosemary
• olive oil

Directions:

1. Preheat oven to 425 degrees.
2. Place bread cubes on a baking tray and bake for 5 minutes. Set aside.
3. Wash and dry chicken. Rub all over with oil. Sprinkle with salt and pepper and herbs over chicken.
4. Squeeze orange juice into chicken. Season with salt and pepper. Add orange slices, and bay leaves.
5. Bake in a greased roasting pan for 1 hour (or 180 degrees internal temp). Add garlic to pan, stir, then place croutons around chicken. Cook for 5 minutes more.
6. Remove chicken and cover with foil to set juices. Stir french bread cubes and bake 5 more minutes. Carve chicken and serve with croutons.

I would make this at least once if I were you!

Chicken Marinara
source: blogchef
Ingredients:

• 4 boneless skinless chicken breasts
• 1 c flour
• 2 eggs, beaten
• 1 c dry breadcrumbs
• 1 c parmesan cheese
• 2 c shredded mozzarella cheese
• Oil
• 1lb linguini

Marinara sauce

• 2 cans stewed tomatoes
• 1 can tomato paste
• 3 T fresh parsley, chopped
• 1 garlic clove, minced
• 1 tsp oregano
• 1 tsp salt
• ¼ tsp ground black pepper
• 6 T olive oil
• 1/3 c onion, diced
• ½ c chicken broth

Directions:

1. To make marinara sauce- In a food processor combine strewed tomatoes, tomato pasta, parsley, garlic, oregano, salt, and pepper. Blend until smooth. In a large skillet over medium heat add olive oil. Add onion and sauté for 2 minutes. Add the blended tomato sauce and the white wine. Simmer for 30 minutes, stirring occasionally.
2. While marinara sauce is simmering pre-heat the oven to 350 degrees. Place chicken breasts between 2 sheets of max paper and pound until they are about ½ inch in thickness. In a pie plate combine bread crumbs and parmesan cheese. In a bowl beat the eggs together. In a separate pie plate add the flour .Dredge chicken breasts first in the flour, then in the egg and then in the breadcrumb mixture.
3. Heat about ½ inch of oil in a large skillet over medium-high heat. Add chicken breasts and sauté until browned on both sides (cook until only browned, do not cook all the way through). Place chicken breasts onto a lightly greased oven safe baking dish.  Spread a thin layer of that marinara sauce over each chicken breast (continue simmer marinara sauce). Place into the oven and bake at 350 degrees for 25 minutes or until the chicken is fully cooked (the internal temperature has reached 165 degrees). During the last few minutes of cooking top each chicken breast with shredded mozzarella cheese.
4. While the chicken is in the oven, cook linguini according to package directions. Once chicken is done baking, serve with linguini and left over marinara sauce.

Dang these are yummy

Chicken Chimichangas
source: blogchef
Ingredients:

• 1 ½ cups chicken broth
• 1 cup uncooked long grain white rice
• ½ cup red enchilada sauce
• 1 ½ onion, diced and divided
• 6 12 in flour tortillas
• 4 cups shredded cooked chicken breast
• 1 pound Monterey jack cheese, shredded
• 1 can sliced black olives
• 4 cups refried beans
• ¼ cup vegetable oil

Avocado topping-

• 3 avocados, peeled and pitted
• ½ cup cilantro, finely chopped
• 2 tablespoons lemon juice
• 3 green onions, diced
• ¼ cup jalapeno chile peppers
• 1 tomato, diced
• 2 cups shredded lettuce
• 1 cup sour cream
• 2 cups shredded cheddar cheese

Directions:

1. In a medium saucepan combine chicken broth, rice, enchilada sauce, and diced onion. Bring to a boil, and reduce heat to low and let it simmer for about 20 minutes or until the rice is tender. Stir in shredded cooked chicken and mix well.
2. Heat refried beans in a saucepan over low heat until they stir easily. Heat tortillas in a large skillet or in the microwave so that they fold easily.
3. Spoon equal amounts of refried beans onto each tortillas followed by equal amounts of the chicken/rice mixture, Monterey jack cheese, and black olives. Roll up the tortillas¸while tucking in the sides. Secure the wrapped tortillas with a toothpick.
4. Heat oil in a large skillet and fry the filled tortillas, turning once, until browned on both sides. Drain on paper towels.
5. To make guacamole- in a medium bowl mash together avocados and lemon juice. Stir in cilantro, green onions, jalapeño peppers, and tomatoes. Top chimichangas with cheddar cheese, guacamole and sour cream.