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Post by Flautista on Dec 29, 2014 21:23:03 GMT -5
Tamales by kimmer89
This recipe is for 2 dozen tamales.
Filling
1 small onion chopped
1 small can taco sauce/or use taco seasoning or chili powder with some water
1 tbls. veg oil
1 tsp salt
4 cups chopped cooked pork or chicken
Saute onion in oil until clear. Stir in remaining ingredients. Set aside.
Masa dough
1 cup shortening or lard
2 tsp chili powder
2 1/2 cups masa harina (be sure NOT to use corn meal!)
1 tsp salt
1 3/4 cups chicken/pork stock or hot water
24 prepared corn shucks (or 24 6-inch squares aluminum foil)
Cream shortening until fluffy. Add all remaining ingredients, beating until light and fluffy or until a spoonful dropped in water floats. Divide dough into 24 parts, place on corn shucks or foil squares. Spread each to form a 4-inch square, keeping one edge even with the edge of the corn shuck/foil. Top with filling, roll up like a jelly roll. Fold one end up sealing well. Stack open end up on cake rake or colander (to allow tamales to steam). Steam above gently boiling water in covered kettle about 1 hour or until dough does not stick to foil. Serve warm.
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Post by Flautista on Dec 29, 2014 21:23:36 GMT -5
Baked Chicken Fingers/Nuggets by Emily
From the 30 Day Gourmet cookbook
These are soooooo yummy and MOIST (an attribute Burpin needs in her chicken strips! )
2 lbs boneless, skinless chicken breast (cut into lengthwise strips or nuggets)
SAUCE #1
1/4 cup mayonnaise/miracle whip
1/4 cup milk
2 tsp. dry mustard
1 tsp. onion powder
OR
SAUCE #2
1/4 cup milk
1/4 cup bottled ranch dressing
COATING
1 cup bread crumbs or cracker meal
1/2 tsp paprika
Assembly Directions:
Choose one sauce, then mix all of its ingredients together well with a wire whisk, mixer, or spoon. Cut chicken breasts into lengthwise strips or nuggets. Place all of the chicken pieces in the sauce and stir well to coat. Place coating in a plastic bag, bowl or other container with a lid. Place about one pound of chicken in the crumb mixture. Seal container and shake well to coat pieces with crumbs. Place chicken on spray-treated or greased baking sheets, coat the rest of the chicken the same way, and bake at 375º for 15-20 min, turning once. Remove from oven and eat (or cool on baking sheets if freezing).
Freezing and cooking directions:
When cool, place trays of fingers or nuggets in freezer and freeze until firm. Place frozen fingers/nuggets in freezer bags or rigid container.
To serve, place frozen fingers/nuggets on a baking sheet and reheat at 400º for 5-10 minutes until sizzling and hot.
These can be made with skim milk, fat free ranch dressing, and fat free mayo to reduce the fat and they are still the yummiest (and moistest!)
I have yet to freeze any of these for later use. I wanted to once, but everyone skipped the side dishes the night I made a double batch and just ate chicken that night.
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Post by Flautista on Dec 29, 2014 21:24:02 GMT -5
the easiest (and wonderful) chicken pot pie by Trish03
1 refrigerated pie crust (for two crust pie)
1 bag of mixed frozen veggies
2 cans cream of potato soup
salt and pepper to taste
2 cans white meat chicken or chicken breast equivelent
Line pie plate with first crust. mix all other ingredients and pour into shell, top with top pie crust and poke few holes in crust. Bake until bubbly and crust is browned.
This is SO easy and tastes absolutely wonderful! It's also very filling!
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Post by Flautista on Dec 29, 2014 21:24:26 GMT -5
Oven Baked Chicken by Burpin
One chicken cut into serving size pieces
salt and pepper
flour to coat
1/2 stick of butter(only butter)
Preheat oven to 400 degrees. Sprinkle cut chicken with salt and pepper. In a one gallon zip lock bag add 1 cup of flour seasoned with salt and pepper. Melt butter in a microwave bowl and then pour butter into a large baking dish(enough room for all the pieces of chicken). Place one piece of chicken in the plastic bag and shake to coat with the seasoned flour. Shake off excess flour and place SKIN SIDE DOWN in the buttered baking dish. Repeat with the rest of the chicken. Place in preheated oven for 30 minutes. With tongs turn chicken so all the pieces are skin side UP and bake another 30 minutes. Take out of oven and transfer chicken to a serving platter...let rest for 5 minutes. The bottom of the baking dish is great for making gravy...add a little flour and chicken stock(broth) and bring to a boil stirring constantly on top of burners on low heat. Add more chicken stock if the gravy is too thick. Strain gravy for a more perfect gravy.
Serve with mashed potatoes, buttered carrots and homemade rolls!
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Post by Flautista on Dec 29, 2014 21:24:52 GMT -5
Pan Fried Chicken, Southern style by Buckeyes
First, use cast iron if you have it!
Take the skin off the pieces--it is the FLOUR that will make a crispy coating.
Salt and pepper, then dredge all over in flour. (Or use the ziploc bag method--I just use a plate.)
Put canolaoil in the pan which will cover HALF of the chicken when all of it is in there--you'll just have to judge. Heat the oil till it splatters when you flick a bit of flour in there--it should really splatter, hiss, and COOK the flour. Add pieces slowly--they cool the oil, so you don't want to just add them "all at once"; wait 30-40 secs or so between pieces. When all are in, the oil should cover half of them. (If it doesn't, you may want to consider heating more oil in a DIFF pan until it's hot enough, then carefully pouring it into the frying pan.)
Cook the chicken till it's a nice, deep, golden brown, then turn.
The two main things to avoid greasy chicken are getting the oil hot enough to begin with, and to turn it ONCE and only once. If you keep turning it back and forth, it will soak up more and more grease. Drain on brown paper bag for best results.
Pour off most the grease except a Tbl or so; add some of the flour you dredged the chicken in; stir to smooth, and let it COOK for a couple minutes. Then add milk (reconstituted dry milk works just fine), stirring like crazy to make the gravy. Big secret here is to let the flour COOK, or you get gravy that tastes pasty, like ...well, flour!!!
Well, that's how I do it!
Buckeyes
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Post by Flautista on Dec 29, 2014 21:25:12 GMT -5
Old Fashinoed Fried Chicken by lucy
in the grocery aisle, next to the shake and bake, you can buy the seasoned flour that Kentucky Fried Chicken uses at it's restrauants. it has a picture of the KFC man on the cover, and the box is white trimmed in red.
my family Loves this stuff.
i usually rinse the chicken, dip in a batter of beaten egg + milk, and then roll in this seasoning, then fry for 20 minutes , then turn for another 20 minutes.
for chicken nuggets - i buy boneless chicken breast, dice, roll in the above seasoning, then fry.....and then drop the extra flour in the pan for extra crunchies.
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Post by Flautista on Dec 29, 2014 21:25:36 GMT -5
Chicken Enchilada Casserole by djk
about 18 corn tortillas
2/3 c. oil plus oil for frying
2/3 cup flour
6 cups chicken boullion, prepared
4 cans green chilis (less for your chicken, lol)
16 oz sour cream
3-4 c. shredded chicken
about 16 oz shredded cheese
1 medium onion, chopped
2 cloves garlic, minced
to make green chili sauce: saute onion and garlic in about 2/3 c. oil. add 2/3 c. flour and stir. it should get a bit stiff. add 6 cups of chicken stock, a little at a time, and whisk until thickened - about 5-8 minutes. stir in two cup of sour cream and 2-4 cans of chopped green chilis. add a little extra salt, as tortillas will absorb it.
set sauce aside.
heat frying oil and cook tortillas for just a few seconds on each side in hot oil, just until softened. pat excess oil off and set aside. continue with remaining tortillas. cut cooked tortillas into quarters.
preheat oven to 350. spray a large baking dish (like a big lasagne dish) with cooking spray. cover bottom with a light layer of sauce. then layer tortillas, 1/2 chicken, 1/2 cheese, and 1/2 sauce. repeat. top with extra cheese. bake at 25-35 until bubbly.
this is the better than any mexican restaurant you're likely to find - truly. my mexican exchange student says it's just like home!
enjoy!
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Post by Flautista on Dec 29, 2014 21:26:07 GMT -5
Chicken Curry Recipes by Various
mommaKatebyadoption
Here is mine and my kids like it too!.....
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We like it b/c its not bow your sox off hot - its very mild!
4 lbs chicken (I just cut up a whole one)
2 tsp salt
juice of 1 lemon
1/4 C water
1/2C raisins
2 Tsp ground ginger
2 Tsp curry powder
1 Tsp sugar
1/2 Tsp ground nutmeg
2 Medium Apples - cored and sliced
1 Carton(8 oz) sour cream
6 Cup cooked rice (or whatever suits your family)
Place chicken in Dutch oven (covered casserole works for me) sprinkle with Lemon Juice and salt. Cover and cook in 375 oven 1 hour.
Add H2O, raisins, ginger, curry, sugar, nutmeg and apples. Cover and cook 15 more minutes. Remove chicken and apples; keep warm.
Stir in sour cream and heat 3-5 mintues - do NOT boil.
Serve chicken with sauce over rice. Add condiments as wanted.
Comdiments: chopped green peper, chopped tomatoe, sliced sweet gerkin pickles, chutney, grated lemon peel, toasted shredded cocnut, chopped peanuts, preserved kumquats.
TIPS:
When I make this I do not use any of the condiments.
Also the Salt seems high but it really does need it with that much chicken!
I ahve tried using yogurt instead of the sour cream - DON"T - can we jsut say - eewww!!! (it curdles!!) I use non-fat sour cream for DH diet restrictions.
ENJOY!
Smiles
Kate
SandKsmama
I like Vietnamese or Thai Chicken curry...
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What kind of curry are we talking here? Indian? Vietnamese/Thai?
when I make chicken curry, I get the red or green curry paste from A Taste of Thai(that's the brand), and follow their recipe. It uses coconut milk, the curry paste and fish oil. It's mmm, good!
Amanda
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Post by Flautista on Dec 29, 2014 21:26:30 GMT -5
Overnight Chicken casserole by mom2riandkayl
2 cups cooked chicken, diced
2 cups uncooked macaroni
2 cans cream of mushroom soup
1 soup can of milk
1 can chicken broth
1 small onion, diced
½ lb grated cheddar cheese
½ tsp salt
Mix all ingredients together and pour into a greased 9x13 inch dish. Cover and refrigerate overnight.
Uncover and bake at 350º for 1 hour.
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Post by Flautista on Dec 29, 2014 21:26:49 GMT -5
Cajun curry spiced chicken... by 4littlelambs
this is a favorite with even the kids!!! Mmmm!!
1/3 cup honey
3 T water
3 T prepared mustard
2 T melted butter or margerine (I usually use a bit more)
2-3 t cajun seasoning
2-3 t curry powder
1 t lemon juice
1 clove garlic (I use 1 teaspoon minced in a jar)
6 boneless chicken breasts (I've used more and had plenty of sauce)
In baking dish, combine honey thru garlic and mix well! Add chicken in single layer and coat well! Bake at 350 for 30 minutes or until no longer pink! Serve over hot rice!!
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Post by Flautista on Dec 29, 2014 21:27:34 GMT -5
Lambs' Chicken Provolone Casserole
1 package boneless chicken (I use 3-4 large breasts and pound them so they are more tender... or I've cut it into bite sized pieces for this too... or shredded)
1 can cream of whatever you have on hand (I like mushroom the best so that's what I always use)
provelone cheese slices
1/2 package of stuffing
1 stick of margerine or butter
Lie chicken in baking dish, cover with provelone slices, dump in cream of whatever soup, top with stuffing, melt butter and pour over top! Bake at 350 for 1 hour! If you want the top a bit crispy then uncover for last 15 minutes!
Disclaimer: Use with tender meat because if it's a thick/tough piece of chicken then it's really not so good at all!
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Post by Flautista on Dec 29, 2014 21:27:58 GMT -5
Chicken & Noodles (a family favorite around here) by StillJulie
Cook chicken in water til done. (I usually use 3-4 boneless skinless breasts.) Tear or cut chicken into pieces. Put chicken in pot with about 50 oz of chicken broth. (I use 4 regular sized cans. Jode uses one big one.) Add 2 cups water and 2 chicken boullion cubes. (I usually only add about 1 cup of water, maybe less.) Add some garlic if desired. (I like to use my Pampered Chef garlic press b/c I love fresh garlic.) Add some diced onion and celery if desired. Bring to a boil. Add 8 oz of egg noodles. When done add 1 can cream of chicken soup (I usually add 2). Add salt and pepper to taste.
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Post by Flautista on Dec 29, 2014 21:28:25 GMT -5
Green Chile Chicken Enchilada casserole by SandKsmama
(from allrecipes.com)
4 skinless, boneless chicken breast halves
garlic salt to taste
18 (6 inch) corn tortillas, torn in half
1 (28 ounce) can green chile enchilada sauce
1 (16 ounce) package shredded Monterey Jack cheese
1 (8 ounce) container reduced fat sour cream
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving
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Post by Flautista on Dec 29, 2014 21:28:51 GMT -5
Another Chicken Enchilada casserole by Sandksmama
This one is a little bit more complicated, but it's better:-)
2 pounds skinless, boneless chicken breast halves - cooked and diced
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can enchilada sauce
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (4 ounce) can diced green chiles
1 onion, chopped
1 pinch garlic powder
1 cup chicken broth
1 teaspoon chili powder
16 ounces processed cheese spread
10 (6 inch) corn tortillas
Preheat oven to 350 degrees F (175 degrees C).
In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!
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Post by Flautista on Dec 29, 2014 21:29:22 GMT -5
Country Chicken/Turkey Pot Pie by Emily
1 c. chopped onion
1 c. chopped celery
1 c. chopped carrots
1/3 c. butter/margarine, melted
1/2 c. flour
2 c chicken broth (canned or made using boullion or seasoned water from boiling chicken in)
1 c. evaporated milk
4 c. chicken, cooked and chopped
1 c. frozen peas, thawed
1 1/2 tsp. salt
1/4 tsp. pepper
4 pie crusts (I like pillsbury best, but home made would be much more inexpensive!)
Sauté onions, celery and carrots in butter in a large skillet over medium heat until tender. Add flour and stir until smooth. Cook one minute, stirring constantly. Add chicken broth and evaporated milk. Cook, stirring constantly until thickened and bubbly. Stir in chicken, peas, salt and pepper.
Freezing and Cooking Directions:
Cool and divide filling in half. Freeze in one gallon freezer bags. Keep frozen pie crusts on hand.
To serve: Thaw filling. Bring pie crusts to room temperature. Shape bottom pie crust/s. Add filling. Cover with top crust. Pinch the edges of the two crusts together and then flute or crimp. Make a few slits in the top crust for the steam to escape.
Bake uncovered for 30 minutes at 350°. Then bake covered with foil for 30 more minutes. Let stand 10 minutes before serving.
Actually, I only freeze half the filling and immediately cook one pie. I LOVE when I can put meals in the freezer at the same time as I am making dinner. This recipe easily doubles to make 4 pies, even more to put in the freezer. The leftovers from this pie heat up really well in the microwave!
Recipe from 30DayGourmet.com freezer cooking website.
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