White Bean Chicken Chili

I made a white bean chili several years ago that my husband I both loved, but when we were craving it the other night I couldn't find the recipe anywhere!! Isn't that frustrating?? So I looked up white bean chili's on All Recipes.com and this one seemed to be the closest to what we remember the chili having in it. It turned out just perfect and hit the spot. What type of chili is your favorite?

Ingredients:

tablespoons vegetable oil

1 onion, chopped

2 cloves garlic, minced

1 (14.5 ounce) can chicken broth

1 (18.75 ounce) can tomatillos, drained and chopped

1 (16 ounce) can diced tomatoes

1 (7 ounce) can diced green chiles

1/2 teaspoon dried oregano

1/2 teaspoon ground coriander seed

1/4 teaspoon ground cumin

2 cans corn

1 lb diced, cooked chicken meat

2 (15 ounce) can white beans

1 pinch salt and black pepper to taste

Directions:

1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

Recipe modified and adapted from: All Recipes

Buffalo Chicken Wings

Last Saturday night we watched the Texas Longhorns play football as a family. It's so much fun to see all the boys get so excited about a game wearing their burnt orange shirts. I absolutely love this time of year and watching football together. And there isn't a better meal to eat while watching a game than chicken wings! This recipe is messy, but easy & delicious! It is given the thumbs up from the men in my family. I hope that you enjoy them as well. What are you favorite types of wings? We love Buffalo sauce on ours.

Ingredients:
3/4 cup all purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup Franks Buffalo Wing sauce

Directions:

1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
2. Preheat oven to 400 degrees F
3. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
4. For more crispy wings broil for 5 minutes after they are done cooking or until you get the desired crisp that you are wanting. 

Source: All Recipes

Grilled Chinese Chicken Kabobs

 

The other night when my family asked about dinner and I told them we were having Cashew Chicken and they all started to moan and groan that they didn't like cashews, didn't want stir fry, blah blah blah....  SO, as a family we looked through some of my recipes and found this one that we all agreed sounded delicious. And it was!! The marinade is so so yummy on the chicken and it's always fun eating off of skewers. I served the kabobs over rice and had steamed broccoli on the side. Perfect end to our busy week. :)

Ingredients:
1/2 cup soy sauce
1/2 cup brown sugar
2 tablespoons minced onion
1/4 cup rice vinegar
3 cloves garlic, minced
2 teaspoons ginger
2 tablespoons sesame oil
1 1/2 lbs skinless, boneless chicken breasts, cut into bite-size pieces

Directions:

Mix together the first seven ingredients and place in a gallon-sized resealable bag. Place chicken pieces in the bag and mix until all the chicken is completely coated. Place in the fridge for at least 2 hours (I recommend more like 6-8 hours).

Remove chicken from fridge and thread chicken on skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning). Discard marinade.

Place kabobs on a grill over medium-high heat.

Source: Six Sisters Stuff

Chicken Salad

 

Ingredients:

seasoned shredded chicken
mayo
grapes cut into halves or quarters
1/2 cup of pecans
1/2 cup of sliced celery
cheese slices
croissants

Directions:

When I make chicken salad I like for my chicken to be seasoned. I love buying a rotisserie chicken from the grocery store and using it to make chicken salad. It's so yummy! Today, however, I was craving a different flavor. I was wanting something that would give my chicken a tangy kick with a little bit of sweet. While shopping I found Lawry's Hawaiian seasoning and gave it a try. It turned out to be just the flavor I was looking for.

I placed 5 small chicken breasts in my slow cookers and poured the seasoning over each side of the breasts. I then let it cook on low for about five hours. I let it cook until I can easily pull my chicken a part with two forks.

After shredding your chicken add your grape halves, pecans, celery, and enough mayo to lightly cover the whole salad.

I love chicken salad on a croissant with cheese. My husband loves to add a tomato & lettuce. It's all up to you....  How do you like to eat your chicken salad? I'd love to hear. :)

Angel Chicken

 

Oh this recipe is SO good and easy!! Perfect for those busy week nights. I found this recipe a few months ago at Eat at home and have made it several times since. All of my kids LOVE it so that is a huge plus for me. :)

Ingredients:

4-6 chicken breasts

3 tbs butter

Italian dressing mix-1 packet

cream of chicken or golden mushroom soup

4 oz. cream cheese

1/2 cup white wine

angel hair pasta, cooked

Directions:

Put the chicken in the crock pot . Melt the butter and soften the cream cheese in the microwave. Stir those together with the Italian dressing mix, the soup and wine. Place the Italian mixture over the chicken and cook on low for 5-6 hours.

Now, I don't care for white wine (I'm a red wine girl) so the first time I made this I didn't care for the flavor as much. So, I have left it out ever since and it is just as good. :) 

Serve the chicken and sauce over a bed of angel hair pasta. 

Stuffed Chicken, Black Bean, & Corn Quesadillas

 

My husband and I LOVED this recipe and ate on it for several days!!  The stuffing made a lot and it was just the two of us eating this meal so we had left over for a couple of lunches and neither of us complained. The quesadillas are easy and very tasty! You could easily serve these as a main dish, as a side, or appetizers. It's very versatile! :)

Ingredients:
8 burrito sized tortillas
2 large chicken breasts, cooked & shredded
1 can Rotel
15 oz can black beans, drained, and rinsed
1 cup frozen corn, do not thaw
1/2 red onion
1/2 cup flat leaf parsley
1 packet taco seasoning
2 cups shredded cheddar cheese
sour cream
salsa
guacamole

Directions:

I slow cook my chicken in Rotel tomatoes for 4 hours on high until I can easily shred with a fork.  This seasons your chicken perfectly for a dish like this one.

In a food processor, chop parsley and red onion.

 
Dump diced onion and parsley into a large mixing bowl. Mix in black beans, frozen corn, taco seasoning, and cheese until well blended.

Place 1/2 cup filling on half of a tortilla and fold. Cook over medium heat on a non-stick griddle. Flip when cheese has begun to melt and cook an additional 2 minutes. Repeat for remaining tortillas and filling. Allow to cool slightly, and slice each quesadilla in half with a pizza cutter. Serve with shredded lettuce, salsa, guacamole, & sour cream.

Source: Mostly Homemade Mom

5-Star Grilled Teriyaki Chicken

 

 Ingredients:
1 lb skinless, boneless chicken breasts
1 cup teriyaki sauce
1/4 cup lemon juice
2 cloves garlic, minced
2 teaspoons sesame oil

Directions:
Place Chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large ziploc bag. Close bag and shake to thoroughly coat the chicken. Place chicken in the refrigerator for 8-12 hours, turning the bag once or twice throughout the day to make sure the chicken is marinating evenly.
Remove chicken from bag and immediately throw away any remaining marinade. Grill for 6-8 minutes on each side, or until juices run clear when chicken is pierced with a fork.

Source: Six Sisters Stuff

King Ranch Chicken Update

 

  Oh my goodness what a weekend we have had so far. Today we celebrated my son's 4th birthday. We threw him a Mario Brother's Party. I can't wait to show pictures in a post one day this week. It was a lot of fun. It was also his first soccer game today. Poor guy could only focus on his birthday party after the game that he didn't even play his first game. :(  He was so excited!!

King Ranch Chicken is one of our favorite dishes and we like to have it often. I usually season my chicken in the slow cooker prior to making this dish so it's easy to throw together. This is the recipe I typically use whole chicken cooked in the slow cooker. Well, one of my best friends is always talking about the simple way she seasons her chicken using one can of Rotel tomatoes with about 4 boneless skinless chicken breasts in the slow cooker until it just falls a part . Oh my this was a PERFECT way of seasoning your chicken for this dish! It was flavored just right for King Ranch. This is what I used this time and I'm not sure I will ever make it another way again! YUM!! This dish is excellent served with Spanish rice, guacamole & salsa with corn tortilla chips. And if your up for it, a Margarita. :)


Ingredients:

• 1 dozen corn tortillas
• 1/2 cup chicken stock
• 2-3 cups shredded chicken breast
• 1 large green pepper, chopped
• 1 large onion, chopped
• 2-4 tablespoons cooking oil
• 1 lb shredded cheddar cheese
• 1 teaspoon chili powder
• garlic powder and salt to taste
• 1 10 3/4oz can of cream of chicken soup
• 1 10 3/4oz can of cream of mushroom soup
• 1 10 oz can of Rotel

Directions:

Preheat oven to 375. Cook chicken and shred. I use the shredded chicken that I previously seasoned, cooked, and froze for later use. You'll find that recipe here, whole chicken cooked in the slow cooker or you can use one can of Rotel tomatoes with about 4 boneless skinless chicken breasts in the slow cooker until it just falls a part. Saute peppers and onions using the cooking oil. Blend all ingredients together in a greased 9x13 casserole dish. Bake for 30 minutes or until done.

Grilled Chicken Club

 

Now, I know that everyone knows how to put together a grilled chicken club sandwich. But, what I don't know is if you have discovered the secret to MY grilled chicken clubs... ;) That are so so good!
My secret is marinating the chicken breasts in McCormicks Grill Mates, Garlic Herb & Wine Marinade.

We have loved this seasoning for several years now and it never seems to disappoint us. This is a sandwich that is easily loved by the whole family. For our little guys though we leave off most of the veggies, but they still enjoy the great tasting chicken!!

Ingredients:
4 boneless skinless chicken breasts
Garlic Herb & Wine Marinade
Canola Oil
White Vinegar
Sandwich buns
Lettuce
Tomato
Avacados
Pickles
Mayo or Mustard
Swiss Cheese

Directions:

1. Marinate your chicken according to the package directions.
2. Grill your chicken for 6-10  minutes a side or until the juices run clear when you cut into the thickest part of your chicken. (or you can cook until the edges are crispy, that's how we like it!)
3. Right before your chicken is done, place cheese on the chicken and let melt.
4. When cheese is melted remove from grill and layer your sandwich in which ever order you like. :) 

Chicken Parmesan

 

 While I was grocery shopping the other day I was on the soup aisle and ran across Progresso Recipe Starters cooking sauce. I usually am on a mission when I'm at the store and don't look for new recipes but for some reason this can caught my eye and I looked at the recipe on the back. It was for Chicken Parmesan. I have never made it before and had always wanted too.  I'm so glad that I stopped because this recipe is really easy and delicious! Another family favorite! :)

 

Ingredients:

8 oz uncooked spaghetti

1/3 cup Progresso Italian style panko crispy bread crumbs

1/3 cup shredded Parmesan cheese

4 boneless skinless chicken breasts, flattened slightly

2 cloves garlic, finely chopped

1 can (18oz) Progresso Recipe Starters fire-Roasted tomato cooking sauce

1 cup shredded mozzarella cheese (4oz)

Directions:

1. Cook and drain spaghetti as directed on package.

2. In large resealable food-storage plastic bag, mix bread crumbs and Parmesan cheese. Shake each chicken breast in bread crumb mixture; set aside.

3. In 12-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat. Stir in garlic; cook until garlic starts to brown. Add chicken breasts; cook 6 to 10 minutes, turning once, until browned. Pour Recipe Starters Cooking sauce around chicken; sprinkle chicken with remaining bread crumb mixture and mozzarella cheese. Heat to boiling. Cover; reduce heat to medium. Cook 5 to 8 minutes or until juice of chicken is clear when center of thickest part is cut and cheese is melted. Serve with spaghetti.

Makes 4 servings.

Chipotle Chicken Taco Salad

 

 We have had a much cooler spring in Texas this year for sure!! But this last weekend it has started to warm up into the 80's and I am starting to crave summer salads. As I was looking at recipes this one caught my eye and I had to give it a try. It is a lot like the Southwestern Chopped Chicken Salad I wrote about a while back. The salad ingredients are almost the same, but the dressing is different. They both are very good!!

Dressing:

1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobe sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt

Salad:

4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15 ounce) can black beans, rinsed and drained
1 (8 3/4 ounce) can no-salt added whole kernel corn, rinsed and drained

To prepare dressing, combine first 7 ingredients, stirring well.

To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

Source: Nutmeg Notebook

Sesame Chicken

Ingredients:

For the Marinade:
1 cup chicken stock
1/2 cup water
1/2 cup soy sauce
1/4 cup honey
1/4 cup rice wine vinegar
3 tablespoons light brown sugar
2 tablespoons cornstarch
1 tablespoon sesame oil
1 1/2 pounds boneless, skinless chicken breast, cut into 1 inch chunks

For the Sauce:
1 tablespoon sesame oil
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 teaspoon chili paste (can substitute a couple pinches of red pepper flakes)

For the Coating & Frying:
3 egg whites
1 1/2 cups cornstarch
1/2 cup all-purpose flour
1/2 teaspoon baking soda

6 cups vegetable oil, for frying
Sesame seeds, to garnish
Scallions, sliced, to garnish

Directions:

1. To make the marinade, whisk the chicken stock, water, soy sauce, honey, rice wine vinegar, brown sugar, cornstarch and sesame oil in a bowl. Of this mixture, place 6 tablespoons into a zip lock storage bag and add the chicken; seal and refrigerate for at least 30 minutes. Set aside the remaining marinade in the bowl.

2. While the chicken is chilling in the marinade, heat the 1 tablespoon of sesame oil in a large skillet over medium heat until simmering. Saute the garlic, ginger and chile pasta until fragrant (about 2 minutes). Add 2 cups of the reserved marinade to the skillet and simmer, whisking constantly, until the mixture has become a darker brown and thickened. Remove from the heat and cover.

3. To prepare the chicken for coating and frying, whisk the egg whites in a shallow dish until foamy; set aside. Combine the cornstarch, flour, baking soda, and remaining marinade in a second shallow dish; mix using a fork until it resembles coarse meal.

4. Remove the chicken from the refrigerator and from the marinade. Pat the marinated chicken dry with paper towels.

5. Heat the oil in a Dutch oven over medium high heat until the oil registers 350 degrees.

6. While the oil is heating, prepare the chicken for frying. Toss half the chicken into the foamy egg whites until well coated, then dredge the chicken in the cornstarch mixture, pressing to adhere. Transfer the coated chicken to plate and repeat with the remaining chicken.

7. Fry half the chicken until golden brown, about 3 minutes, turning each piece halfway through cooking. Transfer the cooked chicken onto a paper towel-lined plate to drain. Return the oil to 350 degrees. Repeat with the remaining chicken.

8. Warm the sauce over medium heat until simmering. Turn off the heat and add the fried chicken piece. Toss to coat and serve, sprinkling with sesame seeds and chopped scallions.


Source: The Brown Eyed Baker

Slow Cooker Swiss Chicken

This recipe is just good all the way around and so easy. The night that I made this we had a baseball game to go to late that afternoon. So I put this on around 3 and when we got home at 7 it was done and our whole house smelt so good. I then stuck some green beans in the microwave and we were eating in 7 minutes. ;) I hope you enjoy this recipe. Our WHOLE family liked this one. Even our little guys!!

Ingredients:

6 Boneless, skinless chicken breasts
6 slices Swiss Cheese
1 (10.75 oz) can condensed cream of chicken soup
1/4 cup milk
1 package herb stuffing mix
1/4 cup butter, melted

Directions:

Spray slow cooker with nonstick cooking spray. Place chicken breasts on the bottom of the slow cooker. Cover chicken with slices of Swiss Cheese. In a small bowl, combine cream of chicken soup and milk and pour over chicken and cheese. Sprinkle stuffing mix on top and drizzle butter over the top. Cover and cook on low for 4-6 hours or high for 2-3 hours.

Source: Six Sisters Stuff

Bucca Di Beppo Spicy Chicken Rigatoni

My daughter loves almost all pasta dishes! She also loves Alfredo sauce! Well, yesterday we celebrated her 15th birthday and what did she want for dinner?!?!? PASTA! I hadn't ever cooked this recipe before and hated to try something new on her day, but after showing her the recipe we both agreed that we thought it would turn out delicious and it did!

Ingredients:

2 Boneless skinless chicken breasts, cut into thin strips
1 tablespoon minced garlic
1 tablespoon crushed red pepper flakes
1/2 teaspoon coarse black pepper
1/4 teaspoon salt
3-4 tablespoons olive oil
2 cups Alfredo sauce (I use store bought)
2 cups Marinara sauce (I use store bought of this also)
1/2 cup cooked peas
1 lb (16oz) rigatoni noodles, cooked al dente
2 tablespoons butter
Sprinkle of fresh Parmesan cheese and a pinch of red pepper flake for garnish

Directions:

In a large skillet on medium high heat, heat two tablespoons olive oil. Saute garlic, red pepper flakes, and coarse black pepper for 2-3 minutes. Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until chicken is cooked through. This should only take a few minutes because the chicken is cut thin.
Add in marinara and Alfredo sauces and stir. Let the sauces simmer for about 10 minutes. To the sauce/chicken, add two tablespoons butter and 1/2 cup peas (we put our peas on the side). Stir until the butter melts. Combine chicken/sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flakes.

Source: www.sixsisterstuff.com

Easy Chicken Macaroni Casserole

This recipe is nice because your whole family will enjoy it. I say this because it is hard finding dishes that all four of my kids will eat and that my husband and I enjoy as well. :) I also season, cook, shred, and freeze chicken ahead of time.  This makes at least one step of some of my recipes a lot easier because all I have to do is pull it out of the freeze & thaw and that part is done. Gotta love that!! :)
I hope that you enjoy this dish as well. It's good!

Ingredients:

• 1/2 cup chopped onions (to be completely honest, I omit the onions to make it kid friendly but it is still good)  ;)
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 2 (10 3/4 ounce) cans cream of chicken soup
• 2 cups shredded cheddar cheese, divided
• 1 cup milk
• 3 1/2 cups chopped cooked chicken
• 2 1/2 cups cooked macaroni
• salt
• pepper
• 1/4 cup Ritz cracker crumbs

Directions:

• In a large skillet over med-high heat, saute onions in butter until onions are tender. (if you decide to use).
• Add in soup and 1 1/2 cups cheese; gradually stir in milk.
• Cook over medium heat until cheese melts; stir in chicken and macaroni; taste and adjust seasoning with salt and pepper.
• Transfer mixture to a greased 2 1/2 quart casserole; sprinkle with cracker crumbs.
• Bake in a preheated 350 degree oven for 30 minutes or until heated through.
• Top with remaining 1/2 cup cheese and bake 5 minutes.

Source: www.food.com

Chicken Alfredo Roll-ups

9-12 lasagna noodles
2 1/2 cups Alfredo sauce
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of you choice

Spray a 9x13 pan with non-stick spray and pour 1/2 cup alfredo sauce, or just enough to cover the bottom of the pan. Boil water in a large pan, cook lasagne noodles until al dente. Be sure to add salt to your water so that they won't stick together. I lay out wax paper on my counter and immediately take the noodles out of the water one out a time and lay them on the wax paper. I don't drain the water and then take the noodles out to prevent sticking together and tearing.

Spread about 2 tbs Alfredo sauce over each noodle. Sprinkle oregano and garlic salt on top of sauce. Take shredded chicken and spread out evenly over each noodle. Add approx 3 tbs cheese. To roll up, start at one end and roll the noodle over the toppings. Be gentle while rolling to not squish out the inside.

Place the roll-ups in the pan, one by one, seam side down so they don't come undone. Once they are all in the pan, pour the remaining Alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese in completely melted on top.

 

Recipe source: www.mmmcafe.blogspot.com

General Tso's Chinese Chicken

Ingredients:

Cornstarch Slurry:
1 egg beaten
1/4 cup soy sauce
3/4 cup cornstarch

Sauce:
1/4 cup cornstarch
1/8 cup water
1 1/2 tsp fresh garlic, minced
1/4 cup sugar
1/4 cup soy sauce
1/8 cup white vinegar
1/8 cup white wine
2 cups chicken broth
   to serve chicken separate from sauce so as to be more crispy, add 3/4 C + 2 tbs of water + 2 dashes of soy to sauce mixture

Other:
2 lbs chicken breasts- cut into cubes
2 bunches of green onions
5-8 dried chillies 
broccoli

Directions:

Place sauce ingredients in a quart jar with a lid and shake to mix. You can make ahead of time and refrigerate until needed, shaking again when you are ready to use it.

Mix cornstarch slurry in a large bowl. PLACE INGREDIENTS IN ORDER GIVEN for slurry, gradually adding cornstarch while mixing. It will look almost like peanut butter. Add chicken pieces to coat using a fork and allow excess to drip off.

Add chicken to hot oil and fry until crispy in wok. Cook up to 8 pieces at a time.

Drain chicken on paper towel and keep warm in oven. Repeat until all chicken has been fried.

Add oil and add green onions and hot pepper and stir fry for 30 seconds.

Stir sauce mixture in and cook until thick. You will see it begin to bubble and candy. Add chicken and broccoli to sauce and mix together quickly. Cook for just 1-2 minutes and serve over rice.

If you want to keep sauce and chicken separate, do not add chicken to sauce mixture, just broccoli.

Source: www.keyingredient.com