Sweet & Sour Chicken Meatballs

Sweet & Sour Chicken Meatballs

Definitely An Americanized Version With Chinese Roots.

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 45-60 minutes

Ingredients 

Meatballs

1 1/2 - 2 lbs. ground chicken 85/15 fat content

1 cup Panko bread crumbs

1 tsp grated ginger

3 garlic cloves, finely minced

1 tsp sesame oil

2 tbsp soy sauce

2 tbsp Mirin

1 tsp onion powder

black pepper

1 egg

avocado oil or vegetable oil for frying

Cooking Tools

Medium mixing bowl

Non-stick frying pan

Directions

Place first 10 ingredients in a mixing bowl and mix.  Shape into meatballs, if the mixtures is too wet, just add more panko.  Drizzle some oil in non-stick pan and just brown on all side, no need to cook through and set aside.

Ingredients

Sweet & Sour

3 large carrots, peeled & cut on the diagonal 

1 green pepper, cut into medium chunks

1 red pepper, cut into medium chunks

1 onion, cut into medium chunks

2 cup fresh Shitake mushroom, sliced

2 cups fresh pineapple chunks

1 small can sliced bamboo shoots (drained)

1 small can sliced water chestnuts, (drained)

1/2 can baby corn, cut & drained

3 cups chicken broth

1 cup pineapple juice

1/2 cup brown sugar

1/4 cup Mirin

1 cup ketchup

1/2 cup sweet chili sauce

2 tbsp soy sauce

1 tsp sesame oil

1 tsp grated ginger

3 cloves garlic, minced

1 heaping tbsp corn starch + 1/2 cup chicken broth (slurry)

salt

pepper

cooked hot rice

Cooking Tools

Deep wok with lid

Directions

Place 3 cups of chicken broth and bring to a low boil, add in carrots first to cook for 5 minutes before adding the rest of the ingredients except the corn starch and chicken broth slurry ( this will be at the end to thicken the sauce). Once all ingredients are in the wok, mix and cook until vegetables are slightly tender. Add in the meatballs and submerge into the liquid to finish cooking on medium-low heat with lid on (approximately 30 minutes). Mix in the slurry throughout and stir gently until sauce starts to thicken, lower temperature and adjust seasonings. Place lid back on and cook for additional 5-10 minutes.  Serve with hot rice.

Serves 6

Pastalaya

Pastalaya

A Delicious Blend Of Pasta & Jambalaya!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 30 minutes

Ingredients 

1 box Fettuccine noodles

1 andouille sausage, sliced thin

2 cups rotisserie chicken, ( white & dark meat) pulled

1/2 lb. medium shrimp, shelled & deveined

1 cup onion, diced

1 cup green pepper, diced

1 cup celery diced

1 large tomato, diced

2 garlic cloves, minced

1 tbsp tomato paste

1 1/2 cups chicken broth

2 tsp+ Ragin Cajun seasoning

2 tbsp olive oil

2 tbsp butter

1 cup heavy cream

pepper

hot sauce (optional)

minced parsley for garnish

1 cup Parmesan cheese

Cooking Tools

Large pot

Large deep frying pan

Directions

In a stock pot, cook pasta according to box directions. Prep the ingredients, In a large deep frying pan on medium heat, add olive oil. add in the sausage and saute until golden brown then remove and set aside.

Into the oil, add; onions, green pepper, celery and garlic.  Saute vegetables until slightly tender then add in broth, seasoning, butter, cream, chicken and the cooked sausage, simmer on low heat for about 5 minutes then add in tomato paste and mix to thicken sauce. The last 2 minutes of cooking, add in shrimp and tomatoes, then drain pasta and add to the sauce and toss until sauce thickens and coats all of the pasta. Remove from heat and add cheese and toss pasta. serve on platter or plate and garnish with minced parsley and a splash of hot sauce.

serves 4

Chicken Scarpariello

Chicken Scarpariello

Just So Aromatic With A Delicious Braising Broth!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 1 hour, 30 minutes

Ingredients

8 bone-in chicken thighs, (4 with skin, 4 without)

1 lb. sweet Italian sausage

2 lbs. baby potatoes, halved

2 red bell peppers, chunks

10 cloves of garlic, sliced in half

1/2 cup dry white wine

1/2 cup red wine vinegar

1 1/2 cups chicken stock

6 jarred cherry peppers, seeds removed

1/2 cup flat leaf parsley, rough chop + garnish

olive oil

salt

pepper

Cooking Tools

Parchment lined sheet pan

Medium mixing bowl

Large oven safe frying pan with lid

Directions

Preheat oven 350 Degrees F. In a mixing bowl, add cut potatoes, coat with some olive oil, salt and pepper.  Line potatoes on parchment lined sheet pan cut side down and bake in oven for 30 minutes, then remove.  In a large frying pan, add some olive oil and brown sausages on all sides but do not cook through, set aside, slice when cooled.  Salt and pepper chicken thighs and using the same pan brown chicken on all sides, remove and set aside. Deglaze pan with wine and vinegar, scraping the brown bits sticking to the bottom of the pan. Add chicken back in to the pan as well as sliced sausages and the rest of the ingredients including the roasted potatoes. Nestle all ingredients into the braising liquid and place in oven with the lid on for 30 minutes, then the lid off for an additional 30 minutes to reduce some of the liquid.

Garnish with chopped parsley.

Serves 4

 

TexMex Chicken Soup

TexMex Chicken Soup

The Most Flavorful Soup, And Yes You Can Make It Spicy!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 50 minutes

Ingredients

2 large cartons chicken stock

1 rotisserie chicken, pulled

1 green pepper, sliced

1 red pepper, sliced

1 onion, sliced

1 can pinto beans drained & rinsed

1 cup roasted frozen or fresh corn

handful of cilantro leaves, chopped + garnish

4 greens onions, chopped + garnish

1 sweet potato, peeled & cubed

1 can stewed tomatoes

5 garlic cloves, sliced

3 tbsp olive oil

1 1/2 packets taco seasoning

lime slices

salt

pepper

Cooking Tools

Large pot 

Directions

Heat oil in large pot, saute; green and red pepper, onions, garlic, sweet potatoes for a few minutes.  Pour in stock and rest of the ingredients and cook on medium low heat for about 45 minutes. You May add minced jalapeno peppers to make it spicy. 

Serve with garnish & lime slices, also fresh avocado, sour cream and cheese. 

Serves 6

 

Cassoulet

Cassoulet

This Is A Much Quicker Version Than The Traditional French Version!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 1 hour

Ingredients

4 chicken confit quarters or duck confit

3 cans cannellini beans, drained

2 carrots, diced

2 celery stalks, sliced

1 onion, diced

3 cloves garlic, minced

3-4 cups chicken bone stock

3/4 cup pancetta, small dice

1 smoked keilbasa sausage, sliced

1 tbsp duck fat

1/2 tsp dried thyme

pinch of ground cloves

2 bay leaves

minced chives for garnish

salt

pepper

Cooking Tools

Dutch oven or

Cassoulet pan

Directions

Preheat oven to 350 Degrees F. On the stove top on medium heat, in a Dutch oven or Cassoulet pan, melt duck fat and saute Pancetta to render some of the fat. Add in carrots, celery, onions and garlic until slightly tender. Add in beans, sausage, seasoning and the stock. Bring to a simmer and lay the confit of chicken or duck and immerse into the stock and beans.  Place in the oven for about 40 minutes to evaporate some of the liquid.  Remove bay leaves before serving. Garnish with minced chives.

Serves 4

Lemon Chicken With A Prosecco Buerre Blanc

Lemon Chicken With A Prosecco Buerre Blanc
A Smooth Velvet Sauce, Perfect For Fowl Or Fish!
Difficulty: Moderate
Prep Time: 25 minutes
Cooking Time: 1 hour, 30 minutes

Ingredients

1 6-7 lb. chicken roaster

1 lemon, sliced thin

zest of 1 lemon

juice of 1 lemon

1 cup onion, quartered

1 tsp  dried thyme

1 tsp dried tarragon

olive oil

minced parsley for garnish

salt

pepper

Cooking Tools

Roasting Pan

Medium saucepan 

Serve With Some Roasted Brussel Sprouts!

Directions
Preheat oven to 350 Degrees F.  Seperate the skin from the meat of the chicken breast gently. Lay lemon slices between the chicken breast and the skin. Drizzle olive oil, lemon juice on chicken. season with salt and pepper and sprinkle herbs and lemon zest on chicken. Stuff quartered onions into the cavity of the chicken. Bake in oven for 1 hour to 1 hour 30 minutes. Right before serving, pour Prosecco Buerre Blanc (recipe below) on top of chicken. Garnish with minced parsley.
Serves 4

Prosecco Buerre Blanc
Ingredients
2 cups of Prosecco
1 shallot, minced
2 tbsp white wine vinegar
1 stick of butter, cubed
salt

Directions
In a sauce pan, add Prosecco, vinegar and shallots in a sauce pan and cook on low for 20 minutes to reduce by half. Reduced heat down to a very low simmer and whisk in butter by individual cubes.  Whisk in each butter until it melts before adding another,  Repeat until all butter is dissolved and and the the sauce is silky smooth, salt to taste.  Cook's Note: The temperature too high with break the sauce.

Chicken & Noodles

Chicken & Noodles
This Is A Cross Between A Stew And A Soup!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 45 minutes

Ingredients
4 cups Rotisserie chicken, pulled
1 bag Kluski egg noodles https://www.mrsweiss.com/en-us/products/3466/KluskiEggNoodles.aspx
6-7 cups chicken broth
3 carrots, cubed
2 celery stalks, diced
1 onion, diced
1 cup frozen yellow corn
1 garlic clove, minced
2 tbsp green onions, chopped
1/2 tsp dried thyme leaves
minced parsley for garnish
1 heaping tbsp corn starch
salt
pepper

Cooking Tools

Stock pot 

Directions
Heat chicken stock in pot, add; carrots, celery, onions and cook on a simmer until slightly tender. Add in chicken, noodles and cook until noodles are almost done ( approx. 20 minutes). Add in corn, garlic, thyme, green onions, salt and pepper. Cook until noodles are done. The last five minutes, create a slurry with the cornstarch and 1/2 cup of water, then add to the Chicken & Noodles to thicken. Garnish with minced parsley.
Serves 6 

Company Chicken

Company Chicken

Trisha Yearwood's Recipe, Food Network!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 1 hour

Ingredients
6 boneless, skinless chicken breasts (about 3 1/2 pounds)
4 envelopes Italian dressing mix
2 tbsp vegetable oil
2 tbsp unsalted butter
1 pound white mushrooms, sliced 
One 10 3/4-ounce can cream of mushroom soup https://www.campbells.com/
6 ounces cream cheese
3/4 cup dry white wine
2 tbsp green onions, chopped
salt
pepper

Cooking Tools

Large skillet

Large baking dish 

Directions
Preheat the oven to 350 degrees F.  Coat the chicken breasts in the dressing mix.
Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the chicken and cook undisturbed until well browned, about 4 minutes. Turn the chicken, add the butter to the pan, and cook until the chicken is just golden brown on the reverse side, 3 minutes more. Transfer the chicken to a large baking dish.
To the skillet, add the mushrooms and a pinch of salt; cook, stirring occasionally, until golden brown, about 5 minutes. Spoon the mushrooms on top of the chicken.
In a medium saucepan combine the soup, cream cheese and wine. Stir over medium-high heat until well blended and heated through. Pour the sauce over the chicken and mushrooms.
Bake, uncovered, until the chicken is cooked through, 1 hour. Sprinkle with chopped green onions and serve.
Serves 6

Airline Chicken

Airline Chicken

Served With A Sausage Potato Hash!
Difficulty: Easy
Prep Time: 4 hours, 15 minutes
Cooking Time: 30 minutes +

Ingredients
6 Airline cut chicken breast, skin on  https://en.wikipedia.org/wiki/Airline_chicken
1 bottle Zesty Italian dressing
2 cloves garlic, pressed
juice of 1 lemon
juice of 1 orange
1 tbsp sugar
1/4 tsp pepper

Cooking Tools

Large mixing bowl

Grill

Directions
Whisk together; dressing, garlic, lemon juice, orange juice, sugar and pepper. Place Airline chicken in mixing bowl to marinade for 3 hours in the refrigerator. Remove from
marinade and let come to room temperature for 1 hour. Preheat grill and grill chicken on medium high heat. First grill skin side up with the small drumstick straight up. Flip once, approx. total cooking time is about 30 minutes, depending on the thickness of the chicken. Adjust the cooking time accordingly.
Yields 6 

Chicken Fajita Sandwich

Chicken Fajita Sandwich
A Rules Apply Here!
Difficulty: Easy
Prep Time: 2 hours, 30 minutes
Cooking Time: 25 minutes

Ingredients

4 large buns

4 boneless, skinless chicken breast (thin)

1/2 cup olive oil, divided

juice of 1 lime

2 garlic cloves, minced

1 tbsp Fajita seasoning mix

1 green pepper, sliced

1 red pepper, sliced

1 onion, slice

tomato slices

3 cups field greens, spinach or lettuce

2 cups shredded Mexican blend cheese

salt

pepper

Cooking Tools

Mixing bowl

Outdoor grill

Large skillet/frying pan

Directions
In a mixing bowl, whisk 1/4 cup olive oil, lime juice, garlic, Fajita seasoning mix. Place chicken breast into the marinade and toss and coat evenly.  Place in refrigerator for at least 1-2 hours. Cook peppers and onion in the rest of the olive oil in a skillet until tender, salt & pepper to taste. Grill chicken on grill until done, the last minute add shredded cheese on top of grilled chicken to melt. Make sandwiches and add sliced tomatoes, sauteed peppers & onions then field greens. 

Chicken Vesuvio

Chicken Vesuvio

Always Trying Ways To Jazz Up Chicken!

Difficulty: Easy
Prep Time: 3 hours, 30 minutes
Cooking Time: 1 hour, 10 minutes

Ingredients
Whole chicken, cut up
2 Idaho baking potatoes, wedges
5 cloves garlic, crushed
1 tbsp Italian seasoning
2 cups white wine
1 cup frozen peas
3 tbsp olive oil
2 tbsp butter
juice of 1 lemon
zest of 1 lemon
minced chives for garnish
salt
pepper

Cooking Tools

Large oven safe skillet/pan

Large freezer bag

Sear And Brown Chicken

Directions
Brine chicken for 3 hours prior (recipe below). Cook's Note: If the chicken breast are large, cut in half.  Preheat oven to 400 Degrees F.  Remove chicken from Brine and pat dry. Sprinkle chicken pieces with Italian seasonings, salt & pepper.  Melt butter and oil on med-high heat and brown chicken pieces and remove. In the same pan, brown the potatoes. Add the chicken pieces on top of the potatoes. Bake in oven for 1 hour. Remove potatoes and chicken onto a serving platter.  Deglaze pan with wine, lemon juice and lemon zest on low heat. Scrape the bits and pieces, Reduce liquid then add in peas and heat through.  Adjust seasoning and pour sauce over chicken and potatoes.  Garnish with minced chives.
Serves 4 

Brine

Ingredients

6 cups cold water

1 cup salt

1 cup sugar

Directions

Mix ingredients and pour over chicken in a freezer bag. Place chicken in refrigerator for 3 hours.

 

Chicken Enchilada Casserole

Chicken Enchilada Casserole 
Perfect Layers Of Delicious Ingredients
Difficulty: Moderate
Prep Time: 50 minutes
Cooking Time: 1 hour, 30 minutes

Ingredients
18 yellow corn tortillas
3 cups shredded cooked chicken
1 green pepper, sliced thin
1 red pepper, sliced thin
2 ripe plantains, sliced thin, elongated
1 small can green chilies, sliced
1 sweet onion, sliced thin
3 cloves garlic, minced
2 cups Mexican blend cheese, divided
3 tbsp butter
3 cup milk
2 tbsp flour
olive oil
1/4 tsp chili powder
green onions, sliced
sour cream
salt
pepper

Cooking Tools

Elongated/ Rectangle casserole pan

Food processor

2 Large skillet

Foil 

Directions
Preheat oven 325 Degrees F.  Fry paintains in some olive oil and brown on both side until tender, set aside.  Saute the peppers, chilies, onions and garlic in some olive oil, salt & pepper to taste; set aside. Make the cream sauce by melting 2-3 tbsp of butter in a skillet and whisk in flour and cook for a few minutes. Pour in milk and allow the sauce to thinken before adding 1 cup of cheese and chili powder. Whisk until creamy and melted.
To make the casserole: line a thin layer of sauce in the bottom of casserole pan. Layer 6 corn tortillas on top of cream sauce. Add a layer of fried plantains and some Verde sauce in dollops. Layer, tortilla, sauce, chicken, sauteed peppers, Verde sauce and repeat. Cover the top layer with the cream sauce and a cup of shredded cheese. Tent foil over the casserole and bake in the oven for 45 minutes, then remove foil and broil for a few minutes until golden. Let cool slightly before serving.  Garnish with sliced green onions and sour cream.

Salsa Verde
Ingredients
1 cup parsley leaves
1 cup cilantro leaves
1/2 cup olive oil
2 cloves garlic, minced
1 tbsp fresh lemon or lime juice
2 tbsp capers
1 shallot, diced
2 tbsp green onion, chopped
1 tsp dijon mustard
1-2 anchovie fillet
red pepper flakes (optional)
pinch of pepper

Cooking Tools

Food processor

Directions
Place all ingredients in the food processor and pulse until finely minced and blended, you can adjust the olive oil for a loose or thick consistency.  Serve on grilled steaks, chicken or fish.
Cook's note:  No need for salt, you get enough salt from the anchovies and capers.
Yields 1 cup

Chicken Lasagna Roll-Ups

Chicken Lasagna Roll-Ups

Topped With A Silky Smooth Bechamel Sauce!
Difficulty: Easy
Prep Time: 45 minutes
Cooking Time: 45 minutes

Ingredients
8 Lasagna noodles
2 cups cooked chicken, diced
1/2 cup onions, diced
2 garlic cloves, minced
1 cup carrots, diced
1 cup zuccini, diced
1 cup asparagus, diced
2 cups Ricotta cheese
1/4 grated Parmesan cheese
3 tbsp olive oil
minced parsley
1 egg yolk
salt
pepper

Cooking Tools

Medium skillet

Baking dish

Large Pot

Medium pot

Directions
Preheat oven 350 Degrees F. Cook lasagna noodles according to directions. Wipe off any moisture before spreading ingredients.  Heat olive oil and saute vegetable and garlic until slightly tender then add cooked chicken, salt and pepper to taste and set aside. Mix Ricotta, egg yolk and grated Parmesan cheese. Spread cheese mixture evenly among each cooked lasagna noodles.  Evenly layer sauteed vegetables & chicken on the cheese layer and roll.  Place each roll in a baking sheet and top with the Bechamel sauce and bake in the oven for 40 minutes. garnish with minced parsley.
Serves 4

Bechamel Sauce

Ingredients

1 stick butter

2 tbsp flour

2 cups of milk

salt

grated Parmesan cheese for topping

Directions
Melt butter in a pot on medium low heat, do not brown the butter.  whisk in flour and cook for additional 2 minutes. Pour in the milk and whisk until the flour dissolves into the milk, raise cooking temperature to medium and continue to whisk until the milk thickens. Salt to taste.
 

 

Roasted Lemon Chicken & Vegetables

Roasted Lemon Chicken & Vegetables

Simple, Yet Elegant!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 60-70 minutes

Ingredients
1 6-7 lb. chicken roaster
1 lemon, sliced thin
zest of 1 lemon
juice of 1 lemon
8 oz cups brussel sprouts
4 potatoes, chunks
1 onion quartered
1 tsp fresh thyme leaves
1 tsp fresh rosemary leaves
salt
pepper
olive oil 

Cooking Tools

Parchment lined sheet pan 

Directions
Preheat oven to 350 Degrees F.  Separate the skin from the meat of the chicken breast gently. Lay lemon slices between the chicken breast and the skin. Place cut vegetables around the chicken.  Drizzle olive oil, lemon juice on chicken and vegetables. season with salt and pepper and sprinkle herbs and lemon zest on vegetables. Bake in oven for 1 hour- 1 hour 10 minutes.
Serves 4

Chicken Cabbage Rolls

Chicken Cabbage Rolls

A Rustic Hearty Dish!
Difficulty: Easy
Prep Time: 45 minutes
Cooking Time: 50-60 minutes

Ingredients

6 Savoy cabbage leaves, blanched

2 tbsp olive oil

1 lb. ground chicken thighs

1 cup carrots, small dice

1 cup celery, small dice

1 cup green peppoer, small dice

1 cup onions, small dice

1/2 cup chives, minced

2 garlic cloves, small dice

2 cups cooked rice

1/2 cup parmesan cheese

1 jar Marinara sauce

1/4 tsp cinnamon

1 cinnamon stick

salt

pepper

Cooking Tools

Large skillet

Baking Dish

Directions
Preheat oven to 375 Degrees F.  Saute ground chicken in olive oil in skillet on medium heat until browned. Add in carrots, celery, green pepper, onions, chives, garlic, and saute until vegetables are tender.  Toss in rice, cheese cinnamon, salt and pepper to taste. Dry blanched cabbage leaves and stuff with chicken and roll. Lay stuffed cabbage seam side down. Top with cinnamon stick and Line some of the marinara sauce in the baking dish, then pour more Marinara sauce on top and bake in oven for 35-40 minutes.
Serves 6