Chicken Peanut Soba Slaw

Made this tonight and found it addictive!  I modified the original recipe a bit, so I figured I'd write it down here.  I added more noodles than the original and tossed in chicken to make it a complete meal instead of a side. Absolutely loved it!  Makes a ton, so this will feed the fam. You can add more slaw ingredients to make it more veggie heavy if you want, but this was great as-is.

Slaw:

8 oz. whole wheat spaghetti

2 c. cooked chicken or rotisserie chicken

1 bag (8 cups) slaw mix

Sauce:

1/2 c. peanut butter

3 Tbsp rice wine vinegar

3 Tbsp sesame oil

3 Tbsp soy sauce

2 Tbsp honey

1 Tbsp grated fresh ginger

2 cloves minced garlic

Garnish:

lime wedges

cilantro

chopped peanuts

green onion

sriracha

1. Cook and drain noodles.

2. Mix in large bowl with chicken and slaw mix.

3. Combine sauce ingredients until smooth. Add a little water if too thick. (Should be drizzle-able.)

4. Drizzle sauce over slaw/noodle mixture in large bowl.  Toss with tongs until coated evenly.

5. Sprinkle with cilantro and/or green onion and peanuts, and serve with lime wedges and fresh cilantro. Sriracha if you want a little spice. 

adapted from: Cookie and Kate

Spicy Avocado Enchiladas

These enchiladas are so very yummy.  I found them on pinterest, but I had had a bad run with mediocre pinterest recipes for a while and was not excited about trying a new one.  As soon as I tasted them I was smitten.  When they were gone I missed them.
This recipe makes a lot!  The original recipe didn't specify, but I made them in two 9x13 pans, though you could probably make them in one and just have 2 layers, or maybe roll your enchiladas really, really skinny.
In any case, I had 2 pans of these with 6 enchiladas each, which was perfect since I had a friend who just had a baby and I could just pop over with our second pan.  Alternately, you could just freeze the second pan before baking for future use.

Spicy Avocado Enchiladas

Sauce:

1 Tbsp. butter
1 Serrano pepper, seeded and minced
2 garlic cloves, minced
1 Tbsp flour
1 c. chicken stock
1 tsp. cumin
1/4 tsp. salt
1/4 tsp. fresh ground pepper
1/4 c. chopped cilantro
1 c. mild salsa verde (you could amp up to medium if you want more heat.)
1/2 c. sour cream

Enchiladas:
3 c. cooked cubed or shredded chicken
2 c. shredded Monterrey Jack cheese
1 sm. onion, chopped
2-3 avocados, peeled and chopped
10-12 flour tortillas

1.  Melt butter in saucepan over medium-high heat. Saute serrano pepper and garlic, for 1 minute. 2.  Add flour, stirring constantly and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. 3.  Whisk in the sour cream, salsa verde and cilantro. Remove from heat.

4.  Combine chicken, 1 c. of cheese, onion, and avocados.  

5.  Spray 9x13 pan(s) with cooking spray.  Pour half of the sauce in bottom of the pan(s). 6.  Spoon enchilada filling into tortillas and fold, placing seam side down in the pan.  
7.  Pour remaining sauce over the top of the enchiladas.  Sprinkle with remaining cheese.  
8.  Bake at 375 for 15-20 minutes.  Garnish with fresh chopped cilantro, if desired.

source:  The Novice Chef via Pinterest

Ranch-Style Chicken

This is not Ranch Chicken.  There is no ranch dressing, nor any ranch seasoning included in this dish.  It is simply chicken as styled by those who live on a ranch.  Confused enough?
It's got bacon and cheese and a yummy marinade, so stop complaining.

It is a really simple recipe to prepare.  The hardest parts are:
1.  horizontally slicing the chicken (which you don't have to do if you use chicken tenderloins, which I did).
2.  remembering to put the chicken in the marinade more than 5 minutes before you want to prepare dinner (which I didn't).

I give the directions for how to do this in the skillet, but the original directions were for the grill.  I'll include the grill directions too.

Ranch-Style Chicken
6 boneless, skinless chicken breasts
1/2 c. honey
1/2 c. dijon mustard
juice of 1 lemon
1 tsp. paprika
1/2 tsp. salt
crushed red pepper flakes to taste
1 lb. bacon (thick sliced)
2 c. grated sharp cheddar cheese

1.  Cook bacon until chewy/crispy.  (I cook it in the oven on a rimmed baking ban at 400 degrees for about 15-18 minutes depending on the oven and how crispy we want it.)  Reserve bacon grease.
2.  Slice chicken breasts in half horizontally, to create to thin chicken breast cutlets.
3.  In a bowl, combine honey, dijon, lemon, paprika, salt and crushed red pepper flakes.
4.  Add chicken to marinade, tossing to coat all the chicken.  Cover and set in fridge for 2-4 hours.
5.  Pour bacon grease into large skillet to coat the bottom of the pan (about 2 Tbsp.)  Cook the chicken cutlets in the skillet over med-high heat, about 3 minutes per side.
(For the grill, brush the chicken on both sides with the bacon grease and grill over med-high heat for 3-4 minutes per side.)
6.  Just before the chicken is finished, place a couple of slices of bacon on top of the chicken.  Remove from heat.  Top with cheddar cheese.  Cover for a minute or so to allow the cheese to melt.
Serve with something healthy like salad, because this is not exactly a light recipe.  But it is tasty!

source:  Pioneer Woman Cooks

Chicken, Escarole and Rice Soup

What is escarole, you ask?  I didn't know, other than it was a leafy, lettuce-y type of vegetable.  The problem was, I didn't know which. Neither did most of the employees at the grocery store. In the produce department, the signs for escarole, endive, bok choy, radicchio, arugula, and bibb and boston lettuces were all grouped together over the display.  It wasn't clear which was which.  I was pretty confident on a few of them, but some left me guessing.  I asked employee after employee to help me with the escarole, and they were all stumped.  Finally the produce manager came and helped me.  It was the least fresh-looking of the bunch, so he gave it to me for $1 instead of the upper $2.xx something that it was advertised for.  Since it was going chopped up into the soup that night I was okay with it's less that perky status, after I removed the outer limpy leaves.

It turns out that I like escarole and it is delicious in this soup.  However, if you don't get slightly limpy escarole from the produce manager, it is more expensive then I like to pay for my greens.  I might suggest, if the escarole is not on sale, trying spinach in the recipe instead.  Slightly different flavor of course, but I find that spinach holds up marvelously in soup and a big Costco sized clamshell of the stuff goes a long way.   I will probably do the spinach until the farmer's market is open and I can get yummy fresh escarole in the summer.

Chicken, Escarole, and Rice Soup

2 Tbsp. olive oil

1 onion, chopped

1 clove garlic, finely chopped

1 head escarole, trimmed, washed and thinly sliced, approx. 10 cups (can use spinach)

3 14-oz. cans chicken broth

½ c. long-grain rice

¾ lb. boneless skinless chicken breasts, cooked and cut into small cubes

1 16-oz. can italian diced tomatoes  

black pepper to taste

Parmesan cheese

1.  In a large pot heat oil over medium-high heat. Add onions and garlic. Sauté’ until just beginning to color, about 3 minutes. 

2.  Add escarole (or spinach) and 1 can of broth. Bring to a boil, reduce heat to low, cover and simmer for 10 minutes.  

3.  Add the remaining 2 cans of broth and return to a simmer.  

4.  Add rice and simmer for 15 minutes. 

5.  Add chicken and tomatoes, return to a simmer and cook for 5 minutes more or until the rice is tender and the chicken is no longer pink in the center. Season with pepper to taste. Sprinkle parmesan cheese on top of each bowl of soup.

source:  Carrie J.

Salsa Black Bean Chicken

Since school has started, I have found more use for recipes that require almost no time whatsoever.
I like this one on top of rice with a little cheese, and sour cream, and maybe avocado.  You could even tuck it into a tortilla if you like.

Salsa Black Bean Chicken

4 boneless, skinless chicken breasts
1 16 oz. jar of salsa
1 15 oz. can of black beans

1.  Place chicken in slow cooker.  top with salsa and black beans.
2.  Cover and cook on low 8 hours.  Serve with rice and other desired toppings.

source:  crockpotgirls.com

Creamy Chicken Taquitos

I made these breakfast taquitos a few weeks ago, and they were so good that I had to go back to Our Best Bites for more.  I used more of my leftover Cafe Rio Chicken to make these (that recipe makes a ton!) which gave an added depth of flavor.  I also used red salsa instead of the green called for at OBB, because that's what I had around, and it was great.  I paired this with the same Chipotle-Lime Dipping Sauce that I used for the breakfast taquitos which fit perfectly.

Creamy Chicken Taquitos
1 dozen-ish 6 inch tortillas
2 c. shredded chicken
3 oz. cream cheese
1/4 c. salsa
1 Tbsp. lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
3 Tbsp. chopped cilantro
2 Tbsp. chopped green onions
1 c. shredded Monterrey Jack and Pepper Jack cheese
kosher salt

1.  Warm cream cheese in the microwave for 20-30 seconds so it's easy to mix.  Add salsa, lime, cumin, chili powder, onion powder, and garlic powder.  Stir to combine.
2. Add cilantro, green onions, chicken and cheese and combine.
3.  Warm tortillas slightly in the microwave so they are easier to work with.  Place 2-3 Tbsp. of chicken mix into each tortilla and roll up.
4.  Place them on a foil lined baking sheet with the seam side down.  Spray with cooking spray and then sprinkle with salt.
5.  Bake at 425 for 15 minutes.
serve with sour cream, salsa, guacamole or dipping sauce.

before rolling. 

source: Our Best Bites

Slow-Cooker BBQ Chicken Leg Quarters

Chicken leg quarters are on sale again!  Before I made these, my intention was to do this BBQ recipe, but my the crock in my slow cooker cracked, making it rather unsafe to use.  I finally got a new one and christened it with this chicken recipe.
The chicken comes out amazingly fall-off-the-bone tender, and the foil in the bottom keeps it from being greasy.

Slow-Cooker BBQ Chicken Leg Quarters

6 chicken leg quarters
barbeque dry rub
barbeque sauce
aluminum foil

1.  Place aluminum foil balls in the bottom of the slow cooker.

2.  Rub the chicken with a barbeque seasoning of your choice.  I prefer Grill Creations Smokey Mesquite.

3.  Place chicken on top of foil in the slow cooker.  Cook on low 6-8 hours or high 3-4 hours.

4.  Remove chicken from slow-cooker and place on a rack above a foil lined baking pan.  Brush both sides with the barbeque sauce of your choice.

5.  Place under the broiler and cook until the skin starts to crisp and the sauce starts to char slightly (just a few minutes).  Remove and serve.

source: me

Fajita Melts

My husband takes these to work for lunch and then gets complaints because he doesn't have enough for the whole group.

This recipe comes together really quickly, especially when you use leftover grilled chicken or shredded chicken, like the Cafe Rio Chicken.  In that case it takes less than 10 minutes to prepare.  

The most important step is to toast the bread first, otherwise it gets kind of soggy.  

Mmmmmmm.  Toasty.

Fajita Chicken Melts

1 loaf french bread
2 chicken breasts (or use leftover cooked chicken)
1 pkg. fajita seasoning
1-2 sliced peppers (green, red, yellow)
1 sliced onion
1/4 c. salsa
Monterrey Jack or Pepper Jack cheese

1. Slice bread lengthwise and toast it lightly under the broiler.
2. Season chicken with 1/2 of the fajita seasoning and grill on both side until cooked through.  Let rest a few minutes and then slice into thin strips.
3. Saute peppers and onions until tender and then add remaining fajita seasoning and 1/4 c. water. Stir and cook until water cooks off.  (about 3-5 minutes)
4. Spread salsa on the toasted bread.  Top with chicken, then peppers and onions.  Top with sliced or shredded cheese.
5.  Place under the broiler for a few minutes or until the cheese is melted.

source: 5 dollar dinners

Skillet Chicken Parmesan

Even my picky eaters liked this one. My husband and I discovered this while watching an episode of Cook's Country/America's Test Kitchen.  It looked really good and really simple and only required one large skillet.   I was most intrigued by the chicken cutlets.  I'd never thought to cut the chicken in half horizontally before.  This simple technique may have just changed my life.  Cutting the chicken into cutlets makes them quicker to cook and allows for more even cooking as well. And I think the kids found them easier to eat than full sized chicken breasts too.

Skillet Chicken Parmesan

1 1/2 c. bread crumbs
3 Tbsp. olive oil
1 1/4 c. parmesan cheese
1/4 c chopped basil
2 cloves garlic, minced
1 (28-oz) can crushed tomatoes (I only had a can of whole tomatoes, so I pulsed it in the food processor first.)
1/2 c. flour
4 chicken breasts, cut in half horizontally
3 Tbsp. oil
3/4 c. mozzarella cheese
3/4 .c shredded provolone cheese

1.  Toast bread crumbs in large nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer to bowl. Toss with 1 tablespoon olive oil, 1/4 cup Parmesan, and half of basil. Set aside.
2.  Season chicken with salt and pepper.  Put flour in a shallow pan and dip chicken in the flour to coat on both sides.

3.  Heat 2 tablespoons vegetable oil in now-empty skillet over medium-high heat until shimmering. Add 4 cutlets and cook until golden brown on both sides. Transfer to a plate and repeat with remaining cutlets and vegetable oil.

4.  Combine remaining olive oil, 1/4 cup Parmesan, remaining basil, garlic, tomatoes, and salt and pepper to taste.  Reduce heat on skillet to medium-low and add tomato mixture to empty skillet. Return cutlets to pan in even layer, pressing down to cover with sauce.

5.  Sprinkle mozzarella, provolone, and remaining Parmesan over chicken. Cover with lid and cook until cheese is melted, about 5 minutes. Sprinkle with bread crumb mixture and serve.

source:  Cook's Country

Herb Roasted Chicken Leg Quarters

I really like getting meat on sale.  I frequently find chicken leg quarters for as low as $0.29/lb, usually sold in a 10 lb. bag.  The question is, what to do with them?  My original plan included a crock pot, but mine cracked so I went to plan B, which will probably turn into plan A because it turned out really, really well.
First of all, if you do get the 10 lb. bag, be sure to divide them up into meal portions and freeze what you aren't going to use individually.  (I usually find about 15 of them in a bag.) For my family of 6, I divided them up into 2 meals which included leftovers.  Otherwise you end up with a huge ball of frozen together chicken that you have to use all at once.

Herb Roasted Chicken Quarters

1 tsp. rosemary
1 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper
8 chicken leg quarters
1 c. chicken stock

1.  Rinse and pat dry the chicken leg quarters. Do not remove skin. Combine rosemary, thyme, salt, and pepper.  Sprinkle liberally over chicken.
2.  Place chicken in 2 9x13 pans (4 per pan).  Pour 1/2 c. chicken stock in the bottom of each pan to just cover the bottom of the pan.

3.  Roast in a 350 degree oven for about 40 minutes or until juices run clear.  Allow to rest a few minutes before serving.

source: cbsop.com

Cafe Rio Chicken

I'll start by informing you that I've never been to Cafe Rio, but I have so many friends from out west that the legend looms large, and several of it's recipes have made their way to the midwest and into my crock pot.
I first had this recipe when I threw my back out and my friend Kate surprised me and brought dinner over.  I've always been hesitant to ask for food during illness or childbirth because what you get can be really hit or miss.  This one was a big hit.
I decided to make it this week since we are in the middle of a heat wave and using the crock pot beats the oven any day.  The Creamy Tomatillo Dressing is also light and refreshing and good for any number of summertime salads.
I've been told that this is often made as a salad, but I always eat it as a burrito with some black beans and Cilantro-Lime Rice, shredded lettuce and drizzled with the Creamy Tomatillo Dressing.

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian Dressing
1 Tbsp. chili powder
1 Tbsp. cumin
3 cloves minced garlic
5 lbs. boneless skinless chicken breasts

1.  Place all ingredients in crock pot and cook on low 4 hours.
2.  Shred chicken by pulling apart with forks and cook for another hour.
Serve with Cilantro-Lime Rice and Creamy Tomatillo Dressing

source: Kate M.

Chicken & Dumplings

This will be a difficult recipe to explain, as it's one of those family recipes that have been passed down over and over without being written in any detail.  You add things until they taste right and cook them until they are done.  The old fashioned way does take most of the day, though there are a few shortcuts, such as cooking chicken the day before.  I also sometimes use a large package of 8 chicken thighs instead of a whole chicken, if they happen to be on sale.  Either way, don't just use boneless skinless, chicken breasts.  You really want the flavor of the dark meat and bones in the broth.
Another item of note is the chicken base.  It is not the same as bouillon.  A good chicken base will list "cooked chicken" as it's first ingredient.

Chicken & Dumplings

1 plump, whole chicken
2 c. Bisquick
2/3 c. milk
2-4 Tbsp. Chicken base
Chicken stock or water (up to 16 cups)

1.  Place whole chicken in large stock pot (be sure to remove any giblet packets).  Cover with water.  Bring to a rolling boil.  Lower heat to medium and cover.  Continue to boil, turning occasionally, for 30 minutes-1 hour or until chicken is done.  (Legs will start to fall apart from chicken.)
2.  Remove chicken and allow to cool completely.  Reserve stock.  When chicken is cooled remove meat from bones.  Skim fat from top of stock.
3.  Add more chicken stock or water until you have about 4 quarts and heat over high heat.  Add chicken base according to taste. (More if you are just using water, less if you are using a seasoned stock.)  Add chicken back in and bring again to a rolling boil.
4.  Prepare dumplings by combining bisquick and milk in medium bowl.  Roll dough out very thin on a floured surface.  Using a pizza cutter, cut them into strips, about 1 in wide and 3-4 in long.
5.  Drop the dumplings, one by one, vertically into the boiling pot.  If the dumplings cover the top of the pot, use a spoon to create a small opening to drop dumplings down in to.  DO NOT STIR!  Lower heat to medium and let them continue to boil.  At first the dumplings will all float on top and look like a fluffy white blob.  Eventually, (around 12-15 minutes) they will separate somewhat and you will see a more opaque gravy in between instead of a thin, clear broth.  That is how you will know they are done.
Note:  They often taste even better the second day, as the flavors have more time to develop together.

Finished chicken and dumplings.

source: Mom

Apricot Chicken

My sister first made me this delicious dish when we visited them in Utah.  I asked her for the recipe so many times that she eventually started sending out her recipes as Christmas gifts.  An idea which I copied several times!
Sometimes this recipe includes curry, but as I've mentioned before, my husband hates curry, so it isn't in our version.

Apricot Chicken

2 cut up frying chickens (or 8 chicken breasts)
8 oz. Russian salad dressing
1 pkg. dry onion soup mix
1 c. apricot jam

1. Spray and oblong pan with cooking spray and place chicken in it.
2.  Combine dressing, onion soup mix, and jam.  Pour over chicken.
3.  Bake at 350 for 45 min- 1 hour or until chicken is done.
Serve with rice or garlic mashed potatoes

source: Erin P.

Slow Cooker Chicken Cacciatore

Don't be put off by the number of ingredients, as this is a super simple dish to prepare.  It's a good way to use your bone-in chicken, even leg quarters, though I think you could use boneless chicken breasts too, if you wish.  This chicken in a sweet tomato sauce over egg noodles got me major props with the mother-in-law, and you really can't have too many of those!

Slow Cooker Chicken Cacciatore

1 onion, thinly sliced
3-4 lbs. bone-in chicken thighs (I do remove the skin)
2 cans tomato paste
2 cans sliced mushrooms
1 green pepper, chopped
2-4 cloves minced garlic
2 tsp. oregano
1 tsp. sweet paprika
1 tsp. basil
1/2 tsp. celery powder
2 Tbsp. brown sugar
1 tsp. salt
1/2 c. chicken broth
2 Tbsp. olive oil
1 tsp. crushed red pepper

1.  Place onion in the bottom of the slow cooker, then place chicken on top of the onion.
2. Combine remaining ingredients and pour over chicken.
3.  Cover and cook on low 7-9 hours or on high 3-4 hours.
Serve over noodles, pasta, or rice

(Sorry, no pics, as I made this and then promptly left on vacation!)

source: Family Feasts for $75 a Week

Chicken Florentine Lasagna

This is a nice change from the regular lasagna, but still has meat for those who aren't willing to go totally veg.  (Husband, perhaps?)  This makes a really good size lasagna and we did have tons of leftovers.  Of course, that could be because some of the kids wouldn't touch anything green.
To simplify/speed up the recipe, you could also use pre-cooked, cut up chicken.

Chicken Lasagna Florentine

12 lasagna noodles, cooked according to directions
1 tbsp. olive oil
2 c. chopped chicken
seasoning salt, to taste
1 10 oz. pkg. frozen, spinach, thawed and squeezed to remove excess water (you could also use fresh)
2 lg. eggs
1 c. shredded mozzarella, divided
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. ground nutmeg
Sauce:
1/4 c. butter
2 tsp. garlic powder
1 tsp. dried parsely
1/4 c. flour
1 c. chicken broth
2 c. milk
1/4 c. grated Parmesan cheese

1.  Heat oil in a large skillet over med. high heat.  Season chicken with seasoning salt and add to pan. Cook until lightly browned.
2.  In a large bowl combine cooked chicken, spinach, eggs, 1/2 c. mozzarella, basil, oregano, and nutmeg.
3. In a saucepan, melt butter over med-low heat.  Add garlic powder, parsley and flour. Stir until well combined and cook for about a minute.  Slowly add chicken broth and milk and keep stirring.  Add Parmesan and stir until sauce is thick and creamy. 
4.  Layer lasagna noodles in a greased 9x13 pan.  Top with half of the chicken mixture and half of the white sauce.  Repeat with remaining noodles, chicken, and sauce.  Sprinkle with remaining mozzarella.  Bake at 350 for about 25 minutes or until hot and bubbly.

source:  Family Feasts for $75 a Week

White Chicken Enchiladas

This is a fairly standard recipe in our house.  I also like to take it as a meal to friends who are ill or having babies.  It freezes and transports pretty well, and is different than the standard chicken/broccoli/rice monstrosoties that so often end up being delivered.  It is really simple, and the green chilies are small enough to almost get past my non-green eating 6 year old.  Almost.


White Chicken Enchiladas

1 1/2 c. cooked, cut up chicken
1 can cream of chicken soup
1 c. sour cream
1 can diced green chilies
6-8 tortillas
1 c. grated cheddar cheese

1. Combine soup, sour cream, chicken and green chilies.  Set aside some of the mix (1/4 c.?).
2. On a dry non-stick pan, cook tortillas over a med. heat, turning once, until both sides are lightly browned.
3.  Place  some of the mix into each tortilla, fold, and place in a greased 9x13 pan.
4.  Cover tortillas with remaining mix that has been set aside. Sprinkle with cheese.
5.  Cook for 20 minutes at 375.
Serve with taco rice and black beans.

source: Erin P.

Orange Chicken

I discovered this recipe about a year ago, and my family really loves it.  Even the picky ones.  It looks like a lot of steps, but it is totally worth the effort. The recipe is really pretty simple to execute, and uses mostly ingredients that you are likely to have on hand.  
But, if you wish to simplify it even further, I happen to know that Costco sells the Panda Express Orange Chicken Sauce, and it is very good.
The original recipe calls for sesame oil, but I don't tend to keep that on hand, so I use regular vegetable oil.  I'm sure there is a subtle difference in taste, but we did not notice it.

Orange Chicken

2 lbs. boneless, skinless chicken, cut into bite size cubes
1 egg
1 1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. oil plus oil for frying
1/2 c. plus 1 Tbsp. cornstarch, divided
1/4 c. flour
Sauce
1/4 c. sugar
1/4 c. white vinegar
2 Tbsp. soy sauce
2 Tbsp. water
Grated Zest of 1 orange

1 Tbsp. minced or grated fresh ginger
1 tsp. minced garlic
1/4 c. chopped green onions
red pepper flakes, to taste
1/4 c. water
 1 Tbsp. oil

1.  In a large bowl, lightly beat egg, then add salt, pepper, and 1 Tbsp oil and combine.  Add in chicken and then toss lightly until coated.
2.  In a large ziploc bag, combine cornstarch and flour.  Drop in chicken pieces, turning to coat a few at a time, and shake the bag to coat all of the chicken. 
3.  Fill a wok or deep skillet with about 1 in. oil and heat to 375 degrees.  Add chicken in small batches and fry until golden around 4-5 minutes.  Remove chicken when done and drain on paper towels.  (In my large skillet I was able to do this in 2 batches, but needed to add more oil for the second batch)  Reserve 2 Tbsp. oil and set aside.
4.  In a small bowl, combine sugar, vinegar, soy sauce, 2 Tbsp. water, and orange zest and set aside.
5. In a clean wok or skillet (either the same one, washed, or a new one...your call) heat reserved oil.  Add ginger, garlic, green onions and red pepper flakes.  Cook 2-3 minutes.  Add orange mixture and bring to a boil.  Gently toss in chicken, turning to coat. 
6.  In a small bowl, combine 1 Tbsp. cornstarch with 1/2 c. water.  Add to skillet and continue to stir to coat chicken  Add remaining 1 Tbsp. oil and stir.  Serve hot over rice, and sprinkled with a few fresh chopped green onions.

The perceptive among you may have noticed an absence of aforementioned green onions.  The ones I thought I had in my fridge were no good anymore.  I definitely recommend using them though.  They add a nice flavor.

source:  Family Feasts for $75 a Week

Hawaiian Kikkoman Chicken

For the life of me I can't figure out why this recipe is Hawaiian.  It tastes more like oven barbequed chicken to me.  In fact, if you wish you may grill the chicken instead.
The cooking times are for bone-in chicken, so if you decide to use boneless remember to shorten the cooking times.  Also, the sauce may be used to marinate the chicken for around 6 hours beforehand.  (I would recommend this.)

Hawaiian Kikkoman Chicken

1 or 2 cut up chickens or 6-8 chicken breasts
1 c. ketchup
1/2 c. vinegar
1 c. brown sugar
6 Tbsp. soy sauce
1 tsp. prepared mustard
1 tsp. garlic salt

1. Place chicken in oblong pain or broiler pan.
2. Combine all ingredients besides chicken in a saucepan and stir over low heat until blended well.
3.  Pour sauce over chicken and bake at 350 for 45 minutes or until done. 

source:  Tara B.

Fried Chicken

I was afraid to make my own fried chicken.  I wasn't sure if I could do it.  A few years ago, I finally made the attempt, and it turned out great!  Since then, whenever I make fried chicken I also get the urge to make buttermilk biscuits and green beans cooked in bacon and it becomes a regular southern dinner.
It's not as labor intensive as you think once you know what you are doing. In fact, aside from the chicken soaking in buttermilk, I was able to make the chicken and the biscuits from scratch in under one hour.


Fried Chicken

2 c. + 6 Tbsp. buttermilk, divided
2 Tbsp. salt
1 chicken, cut up or 8 chicken pieces
3 c. all-purpose flour
2 tsp. baking powder
1 tsp. paprika
3/4 dried thyme
1/2 tsp. pepper
1/2 tsp. garlic powder
4-5 cups vegetable shortening or peanut oil

1.  Whisk together 2 c. buttermilk and salt in a large bowl.  Add chicken pieces and stir to coat.  Cover bowl and refrigerate 1-1/2 hrs. (Don't do it any longer or the chicken will be REALLY salty.)
2.  Whisk flour, baking powder, and spices together in a large bowl.  Add 6 Tbsp. buttermilk and stir.   Use hands to crumble together until evenly incorporated. 
3.  Two at a time, drop chicken pieces into the flour mixture, turning to coat.  Gently press flour mixture onto chicken.  Shake off excess.  Transfer to wire rack set over rimmed baking sheet.
4.  Heat oil in heavy skillet or dutch oven until it reaches 375 degrees.  Place chicken pieces, skin side down, in oil.  Cover and fry 8 to 10 minutes, checking halfway for even browning, rearranging pieces if necessary.)
5. Turn chicken and fry, uncovered, on the other side for 6-8 minutes.  (Adjust burner if necessary to try to maintain an oil temperature of 315 to avoid over-browning.)
6.  Use tongs to transfer cooked chicken to a plate lined with paper towels.  Let drain a few minutes before serving.

Note:  If you have large chicken pieces or your skillet isn't very wide, I recommend cooking the chicken in 2 batches.  If you have too many pieces in there the breading will stick together and come off when you take it out of the oil, and the chicken won't cook through as well. 

Source:  Cook's Country

Tortilla Soup

This is one of my go-to last-minute throw-together recipes.  I can easily make it with ingredients I usually have on-hand.  It's a great way to use up cooked, leftover chicken, and really warms the belly on a cold night. 

Tortilla Soup

2 cloves garlic
1 med. onion, chopped
1 Tbsp. olive oil
4 c. chicken broth
2 c. cooked, cut-up chicken
1 bunch cilantro
1 1/2 c. frozen (or canned) corn, thawed and drained
1 can black beans, rinsed & drained
1-2 can recipe cut diced tomatoes (I only used one.)
1/8 c. taco seasoning (1 pkg.)

jack or cheddar cheese, shredded
tortilla chips

1.  Heat oil in large pot. Saute garlic and onions in oil until soft.
2.  Add broth, tomatoes, corn, beans, taco seasoning and chicken.
3.  Simmer at a med. heat for around 20-30 min. Add cilantro and simmer a few more minutes.
4.  Serve garnished with crushed tortilla chips, cheese and cilantro.

 

source:  Erin P.