Crispy Rosemary Chicken and Fries

From: All Recipes

****One of our favorites. We like to make home-made ranch to use as a dip for this dish. Great with french bread toasted with melted Parmesan cheese on top!

Prep Time:
15 Min
Cook Time:
1 Hr
Ready In:
1 Hr 15 Min

Ingredients

* 8 chicken thighs ( I used 3-4 boneless, skinless breasts)
* 6 small red potatoes, quartered
* 1/2 cup extra-virgin olive oil, or as needed
* 1 tablespoon chopped fresh rosemary
* 1 1/2 teaspoons chopped fresh oregano
* 1 1/2 teaspoons garlic powder
* salt and pepper to taste

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
3. Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.

BBQ Chicken Pizza

From: All Recipes

First off. This is a recipe that if I was looking for one I would pass on by and never look back, BUT I noticed this had a FIVE star rating on all recipes so I took a second look. After reading the comments and how amazing it was I had to try it and I happened to have all the ingredients that day. We really like it!!

Ingredients

* 1 (12 inch) pre-baked pizza crust (I just made some fresh pizza crust)
* 1/2 cup barbecue sauce (I used Sweet Baby Ray's)
* 1/2 cup diced grilled chicken (I Used boiled chicken that I had previously cooked and shredded that was in the freezer)
* 1/4 cup chopped red bell pepper
* 1/4 cup chopped green bell pepper
* 1/4 cup chopped red onion (I didn't do this, but would be really good)
* 1 cup shredded Monterey Jack cheese
I also added some sliced olives(optional)
Directions

1. Preheat oven to 425 degrees F
2. Place pizza crust on cookie sheet. Spread with barbecue sauce. Scatter chicken over top. Sprinkle evenly with red pepper, green pepper and onion. Cover with cheese.
3. Bake in preheated oven for 15 to 17 minutes, or until cheese is melted.

WHITE CHICKEN CHILI

From: Lesa

LOVE THIS (FIVE STAR)

6 cans undrained Great Northern Beans
1 1/2 tsp. garlic
2 tsp cumin
1 1/2 tsp. oregano
1/4 tsp. cayenne pepper
1/2 tsp. white pepper
4 c. diced chicken (cooked)
2 cans fat free chicken broth
2 chopped onions
2 cans chopped green chilis
24 oz. sour cream
salt to taste

Combine and simmer then add sour cream last.

Chicken Oriental Salad

From: Chad and Lesa

This is a large recipe- can be halved.

Mix in large bowl:
4 Cups Cooked, Shredded Chicken (cook in salt water) (3-4 breasts)
3 cups green onions (optional)
1 head of cabbage chopped
6-8 packages Ramon Noodles (oriental/beef flavor)
1 cup slivered almonds (toasted- golden brown, stir, broil again)
4 Tbsp seasame seeds (toast- optional) can add up to 6 Tbsp depending on how many you want.

In another bowl make the sauce:
6 Tbsp Apple cider vinegar
4 Tbsp Sugar
2 tsp salt
1 cup olive oil
Couple good dashes of pepper
All the flavor packets from the Ramen Noodles

Mix sauce and add to other ingredients.

Sweet and Sour Sauce

From: Elena

**great for chicken or dipping egg rolls

Juice from 15 oz pineapple chunks
1/4 cup ketchup
1/4 cup brown sugar
1/4 cup vinegar(scant)
1 1/2 Tbsp cornstarch
1/2 tsp or less garlic powder
1/4 tsp dry mustard
1/2- 1 TBsp Worcestershire sauce
1/3 tsp or less ginger

**Microwave until thickened. Stirring frequently.

Chicken and Rice Bake

From: Mom

**wash and set aside 4-6 chicken breasts (enough to fill pan)

Mix:
2 cans cream of chicken (1-celery, 1-chicken)
2 3/4 cups milk or water (depends on how creamy you want it.)

Heat until smooth.

Add 3/4 cup rice

Pour: 1/2 soup mixture in pan, lay chicken in pan, then cover with the rest.

Cover in tin foil and cook 275 for 2 1/2 hours

Oven-Fried Chicken

(this surprisingly comes out really crispy)

1 tbsp margarine or butter
2/3 Cup Bisquick
1 ½ tsp Paprika
1 ¼ tsp salt
3 to 3 ½ pound cut up chicken

1. Heat oven to 425. Melt butter in rectangular baking dish or pan, 13x9, in oven
2. Mix Bisquick, paprika, salt & pepper. Coat chicken with bisqick (I wash the chicken and leave it a little moist before dipping so it sticks better). Place chicken on hot baking dish of butter.
3. Bake uncovered for 35 min; turn chicken. Bake about 15 min longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
We like to dip it in Wingers amazing sauce and ranch or you could use favorite BBQ sauce.

Chicken Salad

2-cups chicken (cooked, cooled and cubed)
1-cup seedless green grapes (cut in half)
2-cups chopped celery
1-cup pineapple tidbits (drained)
1-large red apple, diced
2-tablespoons of lemon juice (pour over apples immediately)
3-tablespoons, shredded onion
1-cup mayonnaise (I use 1/2-mayonnaise and 1/2-salad dressing)
1/2-teaspoon salt

Mix together just before serving. Add 1/2-cup chopped cashews or walnuts. Serve in Pita bread or our favorite is in Geraldine Rolls!

Barbecued Spare Ribs

*** I use this same recipe for BBQ Chicken, but instead of tomato soup I use Ketchup so it is thicker to brush on chicken on grill. or you can cook chicken(don't need to flour chicken) in the oven using the same recipe, but only cook about 40 min at 425.

4 good size boneless country style ribs
1 can tomato soup
1/2 teaspoon chili powder
1/2 cup brown sugar
1 clove garlic
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon dry mustard
1/4 cup vinegar

Brown floured country style ribs in bacon drippings or Crisco oil in a frying pan. Remove ribs and put them in a roasting pan. Mix the remaining ingredients in a bowl and then pour over the browned ribs. Bake covered at 325 for 1 1/2 hours. Remove lid and bake an additional 30 minutes.

Foil-Pack Chicken Fajita Dinner

From: Kraft Recipe

Prep Time:
10 min
Total Time:
45 min
Makes:
4 servings, one packet each

What You Need

***we like to eat these with flour tortillas- fajita style***

1-1/2 cups instant white rice, uncooked
1-1/2 cups hot water
1 Tbsp. Taco Seasoning Mix
4 small boneless skinless chicken breast halves (1 lb.)
1 each: green and red pepper, cut into strips
1/2 cup Thick 'N Chunky Salsa
1/2 cup KRAFT Mexican Style Shredded Taco Cheese
Make It

HEAT oven to 400ºF. Fold up all sides of each of four 18x12-inch sheets of heavy-duty foil to form 1-inch rim; spray foil with cooking spray. Combine rice, water and taco seasoning; spoon evenly onto centers of foil. Top evenly with remaining ingredients.
BRING up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan.
BAKE 30 to 35 min. or until chicken is cooked through (165ºF). Let stand 5 min. Cut slits in foil to release steam before opening packets.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips

Make Ahead
Prepare these foil packets in the morning and refrigerate. At meal time, pop them in the oven and bake as directed.
Substitute
No heavy-duty foil on hand? Just use double-layer sheets of regular foil instead.
Serving Suggestion
Top off each portion with 1 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream just before serving.

Chinese Chicken Lettuce Wraps

Original recipe was by Rachel Ray- 30 min meals, but made it into our own recipe with a few changes. This is one of our favorites! Enjoy

2 large chicken breasts
2 TBsp Peanut oil (or vegetable oil, peanut oil is a little lighter)
***I like to marinade the chicken in McCormick Zesty herb (marinade directions is on the back of the package) for at least an hour before cooking. Then I omit the oil for cooking the chicken. It adds a lot of flavor, but you don’t have to do this.
Salt & Pepper
3 garlic cloves (pressed is best, but finely chopped would work)
1 inch piece of ginger root (peeled and finely chopped or grated)
1 orange ( you’ll use the zest)
½ red bell pepper, diced small
1 can (8 oz) sliced water chestnuts, drained and chopped
3 green onions chopped
3 Tbsp Kikkoman Stir-Fry sauce (I’m very generous with the sauce. I add it in last and keep adding it until it looks the way I want it to.
Green leaf lettuce (get it as crispy as you can… you could use any kind, but this is our favorite kind)

First, I like to go through the recipe and chop everything I can so once the chicken is cooked I can throw it all in and have it done quickly.

Chop the chicken into small bite size pieces. Heat Skillet or wok. (I have used my large skillet on the stove or the electric skillet and they both worked great for this. Add oil (if you don’t use marinade) to hot pan. Add chicken to the pan and sear the meat by stir frying it for a two or three minutes. Season with salt and pepper, then add garlic and ginger (we have found that by grating the ginger directly into the pan that it adds more flavor). Grate desired amount of orange zest into the pan, add red bell peppers, water chestnuts, and green onions. Cook for another minute, continuing to stir-fry the mixture. Add the desired stir fry sauce- I don’t measure this as it really depends on how much you want to put in. To eat, pile spoonfuls onto the lettuce leaves and fold up the wrap, eat and enjoy. (The recipe says to garnish your platter with the orange wedges, but we always eat it too fast to do that)

Chicken and Rice with Coconut Milk and Pistachios

From My Kitchen Cafe

This meal fits the bill for a healthy and delicious weeknight dinner. It is easy to prepare and you don't have to slave away in the kitchen all afternoon to get it done. Plus, it tastes fantastic. Don't be scared off by the coconut milk and pistachios, they are essential to this dish. The coconut milk gives a subtle sweet flavor that is delicious with the crunch of the pistachios. We love chicken and rice dishes around our house and this has been made several times already!

Manwaring note: LOVED IT!!! Took longer to cook the first time, but now I know how it goes and will go much quicker.

****Couldn't find Garam Masala at Winco and didn't have time to go to another store searching for it so I found a substitute online (this recipe makes exactly 1 1/2 tsp(what you need for the recipe):
1/4 tsp cumin
1/4 tsp paprika
1/8 tsp cinnamon
1/8 tsp cayenne pepper
1/8 tsp crumbled bay leaves
1/8 tsp ground cloves


Chicken and Rice with Coconut Milk and Pistachios
adapted from The Best Skillet Recipes

*Be sure to use chicken breasts that are about the same size to make sure the chicken cooks evenly.

4 (5 to 6-ounce) boneless, skinless chicken breasts
1/2 cup all-purpose flour
3 tablespoons vegetable oil
1 medium onion, minced
1 1/2 teaspoon garam masala (an Indian spice blend found in most supermarkets)
1 1/2 cups long-grain white rice
3 medium garlic cloves, minced
2 3/4 cups low-sodium chicken broth
1 (13.5 ounce) can coconut milk
1 cup frozen peas
1/2 cup chopped pistachios, lightly toasted
1/4 cup minced fresh cilantro leaves

Pound each chicken breast between two sheets of plastic wrap to a uniform 1/2-inch thickness. Place the flour in a shallow dish and pat the chicken breasts dry with a paper towel, then season with salt and pepper. Dredge each chicken breast in the flour, shaking off excess.

Heat 2 tablespoons of oil in a 12-inch nonstick skillet over medium heat until the oil is rippling. Carefully lay the chicken breasts in the skillet and cook until lightly browned on both sides, 6 to 8 minutes. Transfer the chicken to a plate.

Add the remaining 1 tablespoon oil to the skillet and return to medium heat until rippling. Add the onion, garam masala, and 1/2 teaspoon salt and cook until the onion is softened, about 5 minutes. Stir in the rice and garlic and cook until fragrant, about 30 seconds.

Stir in the chicken broth and coconut milk, scraping up any browned bits. Nestle the chicken into the rice and bring to a simmer. Cover, reduce the heat to medium-low and cook until the chicken is done, about 10 minutes.

Transfer the chicken to a clean plate, brushing off any rice back into the skillet. Tent the chicken loosely with foil to stay warm. Cover the skillet and continue to cook the rice over medium-low heat, stirring occasionally, until the liquid has been absorbed and the rice is tender, about 10 minutes.

Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes. Add the pistachios and cilantro and gently fold into the rice. Season with salt and pepper to taste and serve with the chicken

Honey Lime Enchiladas

From: My Kitchen Cafe

I am particular when it comes to enchiladas. To start, I prefer the sauce creamy with a kick, instead of red and spicy, and I like a lot of flavor to the filling. These enchiladas did not disappoint! In fact, I would go so far as to say they are my new favorite enchilada and that is no easy feat. The shredded chicken soaks up a marinade of honey, lime and seasonings and the sweet tangy-ness is beyond delicious. Then they are topped with a creamy, green enchilada sauce that is thrown together in a matter of seconds and smothered in monterey jack cheese. They are simple, easy and so flavorful. The recipe comes from The Sisters' Cafe and Brittany (one of the sisters who posted this recipe) is my brother's wife's sister, if that kind of, sort of makes sense. Thanks, Brittany! You absolutely cannot go wrong with these enchiladas. And as a sidenote, I think I have every single recipe on The Sisters' Cafe bookmarked to try. Amazing food!

Trade Secrets: I followed Brittany's recipe closely, the only modifications being the addition of cream to the remaining enchilada sauce to add a bit of depth and creaminess. Since the chicken was cooked while marinating, I also poured the leftover marinade into the enchilada sauce and cream to blend all the flavors together. And finally, I added a bit more lime juice than the original recipe because that's what my lime produced! Next time (because there WILL be a next time), I might saute some onions and garlic and add that to the chicken mixture.

Honey Lime Chicken Enchiladas

Manwaring Notes: I followed the recipe to see what it was like, but also added 1/2 medium onion and 4 cloves chopped garlic (sauteed onion for 3 min then added garlic for the last minute until the onions were soft) to the chicken for the filling because we like lots of flavor. This recipe with the whole can of green enchilada sauce and cream poured on top was too soggy! I prefer my enchilada to be crispy with sauce on it, not so soggy you can't find the taco shell. The flavors were great-loved the chicken marinade!! and I will make this again, but next time I will use only 1/2 (8 oz) can of enchilada sauce and I didn't think the cream added a whole lot, so if I have some I will use maybe a 1/4 cup, otherwise I will try substituting either sour cream or even a little milk.

marinade ( I marinated the shredded, cooked chicken for 30 minutes and it was perfect)
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.

Fabulous Orange Chicken

From: Copied from website...will try and figure out which one..but they adapted the recipe from Blog Chef

If you are partial to deep-fried chicken, feel free to deep-fry the chicken and serve it with the thickened sauce. But if you want a lighter, baked version, follow the recipe below.

You won't be disappointed either way because the sauce makes this dish shine and it is fantastic!

2 pounds boneless, skinless chicken breasts, cut into 2" cubes
1/2 cup flour
1 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons oil or butter

1 1/2 cups water
1/4 cup plus 2 tablespoons fresh orange juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon orange zest
1 cup brown sugar
1/2 teaspoon finely minced ginger
1 teaspoon minced garlic
2 tablespoons green onion
3 tablespoons cornstarch
1/4 cup water

Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.

Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.

Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.

After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.

Serve chicken over rice with extra sauce on the side.