Tag: chicken

Poultry

Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw

cathysmahaLeave a comment

Daughter, Megan, has been raving about these tacos. Megan made hers in the crockpot and did not broil the meat. She also suggested that pineapple or mango salsa on the side would be delicious! Everyone in her family little and big, ate every bite!

Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw

INGREDIENTS:
  • Instant Pot Hawaiian Chicken
    • 1.25 lbs. boneless skinless chicken thighs
    • 2 cups fresh pineapple, finely chopped
    • 1 jalapeño, minced (remove ribs and seeds for less heat)
    • half of a red onion, minced
    • 3 cloves garlic, minced
    • 1 teaspoon chili powder
    • 1 teaspoon cumin
    • 1 teaspoon salt
    • 1 tablespoon sriracha
    • 1 tablespoon yellow mustard
    • 1/4 cup water
  • Jalapeño Ranch
    • 1/2 cup mayonnaise
    • 1/4 cup olive oil
    • 1/4 cup water
    • 1 tablespoon white vinegar
    • 1 jalapeño (remove ribs and seeds for less heat)
    • 1 clove garlic
    • 1 teaspoon dried dill (or about 1/4 cup fresh)
    • 1/4 cup fresh parsley
    • 1/4 cup fresh chives (or sub 1/2 teaspoon onion powder)
    • black pepper to taste
    • 1/2 teaspoon salt
  • Extras:
    • Cabbage for the slaw
    • Tortillas
    • Any extra toppings you like
DIRECTIONS:
  1. Prep: Preheat the oven to 475 degrees (broil setting).
  2. Instant Pot: Place all chicken ingredients in the Instant Pot. Cook on high pressure for 10 minutes (20 if frozen). Release the pressure and shred chicken directly in pot.
  3. Broil: Transfer shredded chicken to a baking sheet lined with foil. Broil for 10-15 minutes until browned. 
  4. Sauce: Pulse jalapeño ranch ingredients in a food processor until smooth. Toss some of the dressing with finely shredded cabbage to make a slaw.
  5. Done: Serve chicken in warm tortillas with slaw and an extra drizzle of jalapeño ranch, slices of avocado, extra pineapple, cilantro, red onion, etc.

Recipe from PinchofYum

Asian Dishes · Poultry

Basil Butter Chicken

cathysmahaLeave a comment

Basil Butter Chicken is a very flavorful dish. I chose the crockpot method on the high setting and it was tender and delicious. I will make this again but I will reduce the amount of garam masala to 1 tablespoons. Perhaps add or reduce according to your taste. While the dish is not hot in heat it has a bold flavor with all of the spices.

Basil Butter Chicken

INGREDIENTS:
  • 2 pounds boneless chicken breasts or thighs, cubed
  • 1/3 cup plain Greek yogurt
  • 2 tablespoons red curry paste
  • 4 cloves garlic, chopped
  • 1 tablespoon grated ginger
  • 2 tablespoons garam masala (I would recommend starting with 1T)
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon cayenne pepper
  • 1-2 teaspoons chili flakes (I did not add)
  • 1 yellow onion, chopped
  • 1 can (6 ounce) tomato paste
  • 1 can (14 ounce) coconut milk
  • 4 tablespoons salted butter
  • 2 zucchini, chopped
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped fresh cilantro
DIRECTIONS:
  1.  Crockpot:
    • In the bowl of your crockpot, combine the chicken, yogurt, curry paste, garlic, ginger, garam masala, chili powder, cayenne, and 1 teaspoon salt.
    • Toss to coat the chicken. Let sit 10 minutes.
    • Add the onion, tomato paste, and coconut milk.
    • Cover and cook on low for 4-5 hours or on high for 2-3 hours.
    • During the last hour of cooking, mix in the butter and zucchini. Crank the heat to high. Stir in the basil and cilantro. Cook uncovered for 15 minutes until thickened.3.
    • Serve the chicken, zucchini, and sauce over bowls of rice with fresh basil and cilantro. Enjoy!
  2. Oven:
    • In a baking dish, toss together the chicken, yogurt, curry paste, garlic, ginger, garam masala, chili powder, cayenne, and 1 teaspoon of salt. Let sit for 5 minutes.
    • Preheat the oven to 400°F.3. To the chicken, stir in the onion, tomato paste, and coconut milk. Top with zucchini. Then add slices of butter.
    • Bake for 30-40 minutes, until the chicken is cooked through. Top with basil and cilantro.4.
    • Serve the chicken, zucchini, and sauce over bowls of rice with fresh basil and cilantro. Enjoy!

Recipe from HalfBakedHarvest

Pastas

Butternut Squash Ravioli with Brown Butter Sage Sauce

cathysmahaLeave a comment

Each year I anxiously await the Butternut Squash Ravioli from Costco. It is so delicious prepared with this recipe OR cooked according to package directions and served with Lingonberry Jam (from Ikea).

This recipe was divine and I added about a cup of chopped cooked chicken to the recipe for extra protein. Adding a protein is strictly optional, but I thought it was very good.

Butternut Squash Ravioli with Brown Butter Sage Sauce

INGREDIENTS:
  • 2 9 oz butternut squash ravioli (2 packages 18 oz total)
  • 6 tablespoon salted butter cut into tbsps
  • 1 tablespoon fresh sage julienned and packed
  • ½ cup parmigiano grated
  • ¼ cup reserved pasta water
  • flaky salt
  • fresh cracked pepper
DIRECTIONS:
  1. Prepare butternut squash according to the box/bag – usually boiled or 4 minutes. Making sure to save some pasta water for later.
  2. While that’s boiling, start the brown butter sauce.
  3. Add 6 tablespoon of salted butter to a medium sized nonstick pan over medium heat.
  4. Continue cooking and stirring while the butter bubbles and begins to darken.
  5. Once the color is a warm acorn brown, turn the heat off and immediately add the sage and stir — the sage will get crispy as it fries in the brown butter.
  6. Then add the cooked butternut squash ravioli, the pasta water and half the parmesan cheese. Cook and gently toss for another minute or so until the cheese melts into the pasta water and coats the ravioli.
  7. Plate and finish with flaky salt, fresh cracked pepper and remaining parmigiano.

Recipe from GrilledCheeseSocial

Soups and Stews

Tuscan Style Chicken Soup

cathysmahaLeave a comment

Tuscan Style Chicken Soup is hearty soup for those cold fall and winter days. If is easy to put together and I had the ingredients on hand, always a win.

Tuscan Style Chicken Soup

INGREDIENTS:
  • 1 tbsp olive oil
  • 1 onion peeled and chopped
  • 2 cloves garlic peeled and minced
  • 2 sprigs fresh thyme or ½ tsp dried thyme
  • 1 stick of celery sliced
  • 2 medium carrots peeled and chopped
  • 2 medium potatoes peeled and diced
  • 1 litre (4 cups) good-quality chicken stock ideally homemade, but water with stock cubes will work too. Use water plus bouillon for gluten-free
  • ½ tsp salt
  • ½ tsp black pepper
  • 400 g (14 oz) cooked cannellini beans washed and drained
  • 2 skinless cooked chicken breasts shredded
  • 100 g (3.5 oz) chopped kale
  • small bunch fresh parsley chopped
  • 2 tbsp finely grated parmesan
  • sprinkle of fresh thyme
  • serve with toasted granary or hearty bread
DIRECTIONS:
  1. Heat the oil in a large saucepan. Add the onion and cook for 10 minutes on a low-medium heat, stirring occasionally until softened.
  2. Add the garlic and thyme and cook for a further 2 minutes.
  3. Add the celery, carrots, and potatoes, stir, then add in the chicken stock, salt and pepper. Bring to the boil, then simmer for 20 minutes.
  4. Add in the drained cannellini beans and cook for a further 5 minutes.
  5. Add the shredded chicken and heat through for 2-3 minutes, then add the kale. Stir and simmer for 1-2 minutes until the kale has wilted. Test and season with more salt and pepper if needed.
  6. Divide between four bowls, topped with fresh parsley, grated parmesan and a couple of sprigs of fresh thyme. Serve with toasted granary bread.

Recipe from KitchenSanctuary

Mexican Dishes · Soups and Stews

Green Chile Enchilada Chicken Soup

cathysmahaLeave a comment

Green Chile Enchilada Chicken Soup is a quick recipe for busy families. My daughter, Megan, made this one night while I was visiting. Since the family has a love/hate relationship with beans and other ingredients, she served rice and beans separately as well as cheese, cilantro and chips. Each family member was in charge of their final bowl of soup and it was delicious!

Green Chile Enchilada Chicken Soup

INGREDIENTS:
  • 1 tbsp. olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1/2 to 1 can green enchilada sauce (we used 1/2 can to please younger kids)
  • 1/2-1 tsp. oregano
  • 2 boxes chicken broth
  • 2 cups water
  • 2-3 cups shredded, cooked chicken
  • 1.5-2 cups corn
  • salt and pepper
  • Serve with:
    • cooked white rice
    • chopped fresh cilantro
    • cooked great northern beans
    • shredded cheese
    • tortilla chips
DIRECTIONS:
  1. Saute the onion and bell pepper in olive oil until soft.
  2. Add green enchilada sauce, oregano, broth, and water. Bring to a soft boil
  3. Add chicken and corn and simmer for 10-15 minutes.
  4. Serve bowl of soup and add rice, fresh cilantro, beans, cheese and chips as desired.

Recipe by daughter, Megan

Casseroles · Poultry · Vegetables

Tuscan Chicken and Spaghetti Squash

cathysmahaLeave a comment

Tuscan Chicken and Spaghetti Squash was an easy dish to put together and used things I had on hand. I thought the flavor was very good but a little too rich for me. Next time, I would either use half and half or substitute half of the cream with chicken broth. My spaghetti squash have produced well and I’m always looking for new dishes to try!

Tuscan Chicken and Spaghetti Squash

INGREDIENTS:
  • 1 medium spaghetti squash
  • 1 pound boneless, skinless chicken (cut into bite size pieces)
  • salt
  • pepper
  • 1 teaspoon Italian seasoning
  • 2 tablespoons butter
  • 4 cloves garlic (minced)
  • 1 shallot (minced)
  • 2 tablespoons sun-dried tomatoes (packed in oil, drained, julienne cut)
  • 1 cup heavy cream
  • 1/3 cup Parmesan cheese (grated)
  • 3 ounces baby spinach
  • fresh parsley (optional, garnish)
DIRECTIONS:
  1. Carefully pierce the spaghetti squash into the center with a knife several times. Place on a microwave-safe plate and cook on high for 8-12 minutes or until tender. Let cool while you prepare the chicken.
  2. Season the chicken with salt, pepper and Italian seasoning.
  3. Melt 1 tablespoon of the butter in a large, deep skillet over medium-high heat. Add the chicken and cook until it’s no longer pink in the center, about 7 minutes.
  4. Remove the chicken from the pan, place on a plate and tent with aluminum foil to keep warm.
  5. Add the remaining butter to the pan along with the garlic and shallot. Cook 1-2 minutes or until they just start to soften.
  6. Mix in the sun-dried tomatoes and cook an additional minute.2 tablespoons sun-dried tomatoes
  7. Pour in the heavy cream and cook until hot and bubbly, about 1-2 minutes.
  8. Turn off the heat and stir in the Parmesan cheese and spinach. Add the chicken and any accumulated juices back to the pan.
  9. Once the squash is cool, cut it in half length-wise, remove the seeds and scrap out the strands with a fork.
  10. Stir the squash into the cream sauce until evenly coated.
  11. Garnish with fresh parsley, if desired.

Recipe from DeliciousLittleBites

Asian Dishes · Poultry

Baked Thai Peanut Chicken

cathysmahaLeave a comment

My love of Thai food leads me to new Thai recipes. This Baked Thai Peanut Chicken is so easy and so quick, it could easily be in a weekday rotation. While the chicken was baking, I steamed the black rice with a vegetable basket of broccoli and squash. Voila! In 30 cooking minutes, dinner was done. I was so hungry, I forgot to add the sprinkle of cilantro and chopped peanuts.

Baked Thai Peanut Chicken

INGREDIENTS:
  • 5 chicken thighs , boneless skinless
  • 1/2 can coconut milk , 7 ounces1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce , low-sodium
  • 2 tablespoons honey
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon lime juice
  • 1/2 teaspoon sesame oil
  • 3 cloves garlic , minced
  • 1 tablespoon ginger , minced
  • cilantro , for garnish
  • chopped peanuts, for garnish
DIRECTIONS:
  1. Preheat the oven to 375 degrees F.
  2. In a large bowl mix the chicken, coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic and ginger.
  3. Place the chicken, smooth side down into your baking dish.
  4. Pour the sauce over it.
  5. Cook for 30-35 minutes or until the chicken is cooked through (to 165 degrees F).
  6. Optional: Add diced cilantro and chopped peanuts to the top of the baked chicken.

Recipe from DinnerthenDessert

Poultry

Tuscan Chicken

cathysmahaLeave a comment

Tuscan Chicken is an easy, flavorful dinner fit for entertaining. I served this dish over Trader Joe’s Multigrain Blend with Vegetables and liked the combination. Serving with a pasta or potatoes would be equally delicious. I had enough sauce but think doubling the sauce would be even better.

Tuscan Chicken

INGREDIENTS:
  • 2 (8-ounce) boneless skinless chicken breasts 
  • 1 cup roughly chopped fresh baby spinach
  • 1/2 cup heavy whipping cream (I used half & half)
  • 1/2 cup finely grated parmesan cheese, plus more for serving 
  • 1/4 cup chopped sun-dried tomatoes (blot off excess oil)
  • 5 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons salted butter
  • 1 teaspoon dried oregano
  • salt and pepper, to taste
DIRECTIONS:
  1. Prepare Chicken: Cut each chicken breast horizontally so it’s half as thick as before, resulting in 4 thinner pieces. Pat them dry with paper towels. Generously season both sides of each chicken piece with salt and pepper.
  2. Sear Chicken: Heat 10-inch sauté pan over medium to medium-high heat until hot. Add olive oil to cover pan, and place chicken breasts in single layer over oil. Cook until each side is golden brown, 4 to 5 minutes per side. When chicken is cooked through, transfer to large plate. Work in batches if your pan is not large enough to hold all at once.
  3. Make Sauce: Reduce to low heat. Add heavy whipping cream, butter, and parmesan cheese to pan. Stir until butter and cheese are melted, scraping up any browned bits on bottom of pan. Increase to medium heat and bring to simmer. Stir in spinach until wilted. Stir in minced garlic and oregano until well-mixed.
  4. Return Chicken & Serve: Transfer chicken back to pan, leaving any liquid on plate, and simmer for 1 minute. Top with sun-dried tomatoes. Turn off heat. Serve, and optionally top with additional grated parmesan cheese.

Note: I served this on top of Trader Joes Multigrain Blend with Vegetables

Recipe from SavoryTooth

Home · Pastas · Poultry · Soups and Stews

One Pot Gnocchi (or Noodle) Chicken Pot Pie

cathysmahaLeave a comment

One Pot Chicken Pot Pie, with gnocchi or with noodles, is a taste of home. The dish was so easy to make, but midway through I discovered I was out of gnocchi. Egg noodles to the rescue! I added more broth to allow the noodles to cook through. This recipe is a great way to use leftover turkey or chicken and is a delicious dish to serve on a cold night!

One Pot Gnocchi (or Noodle) Chicken Pot Pie

INGREDIENTS:
  • 4 Tablespoons butter or vegan butter
  • 1 cup sliced carrots
  • 4 oz mushrooms, sliced
  • 1 large or 2 small stalks celery, thinly sliced
  • 1 large shallot or small onion, chopped
  • homemade seasoned salt (I used Lawry’s) and pepper
  • 2 cloves garlic, pressed or minced
  • 1 teaspoon poultry seasoning
  • pinch dried thyme
  • 3 Tablespoons gluten free flour (I use Bob’s Red Mill 1-to-1 Baking Flour)
  • 2 cups chicken stock or broth
  • 1 cup milk (any kind, I use unsweetened almond milk)
  • 12oz package gluten free gnocchi (I used egg noodles)
  • 1-1/2 cups shredded chicken breast (~1/2 lb pre-cooked)
  • 1/2 cup frozen peas
  • optional: extra broth if cooking noodles
DIRECTIONS:
  1. Heat a Dutch Oven over medium-high heat. Once hot, melt butter in pan then add carrots, mushrooms, celery, and shallots/onions. Stir to coat the vegetables in butter then saute until the mushrooms release their liquid and it has evaporated, 3-4 minutes. Season with homemade seasoning salt and pepper then continue to saute, turning the heat down slightly if necessary, until vegetables are tender, another 6-7 minutes.
  2. Add garlic, poultry seasoning, and dried thyme then saute until garlic is very fragrant, 1-2 minutes.
  3. Sprinkle flour over vegetables then stir to combine and cook for 1 minute. Slowly pour in chicken broth while stirring to avoid lumps then add milk and turn heat up to medium-high. Bring mixture to a bubble, stirring occasionally, then add gnocchi and stir combine. Turn heat down to medium then simmer, stirring frequently, until gnocchi are tender, 5-6 minutes. Stir in chicken and peas then taste and add seasoned salt and/or pepper if necessary. Ladle into bowls then serve.

Recipe from IowaGirlEats

Asian Dishes · Poultry

Chicken Lettuce Wraps

cathysmahaLeave a comment

Chicken Lettuce Wraps are delicious and a little different than the lettuce wraps I have experienced at local Asian restaurants. I like this recipe and feel it would be wonderful over cooked rice.

Chicken Lettuce Wraps

INGREDIENTS:
  • 1.5 lbs. boneless, skinless chicken thighs, cubed
  • 3 tbsp olive oil
  • 1 large carrot, julienned
  • 1/2 cup cashews, roasted
  • 1/2 yellow onion
  • 3 garlic clovers
  • 1 inch piece of fresh ginger
  • 1/4 cup soy sauce
  • 1/4 cup sweet chili sauce
  • 1 lime, juiced
  • small pinch of salt (note, soy sauce is salty)
  • 1 tsp sesame oil, to finish
  • black pepper
  • green onions for garnish
  • fresh cilantro, for garnish
  • sesame seeds (optional)
  • Bib Lettuce or Butter Lettuce for serving
DIRECTIONS:
  1. Julienne carrots and chop onions.
  2. Sauté chicken thighs in olive oil with a bit of salt and black pepper, until lightly caramelized and set aside.
  3. In the same pan sauté onions until softened, shred ginger and garlic, bring the chicken back along with carrots and cashews; add sweet chili sauce, soy sauce and lime juice, stir well and cook for a few minutes.
  4. Finish with the chopped green onions and cilantro.
  5. Serve with lettuce wraps and enjoy!

Recipe from VessysGourmetKitchen