Terri's Chipotle Chicken Salad

The kiddo stumbled upon a few free Chicken Salad Chick sandwich cards at college over the summer.  He's not into chicken salad but got hooked on something called Jazzy Julie Chicken Salad Sandwich.  He asked me to make it for him and all I knew from the menu is that it had cheddar cheese, cayenne and bacon.  I made this up and am addicted.  I make little scoops on Ritz crackers.  I like my chicken salad a little dryer but if you prefer it more moist, add 1/4 cup more each of mayo and sour cream.

Meat from one rotisserie chicken at the grocery
1/2 - 3/4 cup shredded cheddar cheese
3/4 cup sour cream
3/4 cup mayo or Miracle Whip
about 3 dashes of Tabasco sauce (I use Chipotle)
1 - 1 1/2 teaspoons of cayenne pepper (I use Penzey's Chipotle)
3 slices bacon, chopped up

Combine the mayo, sour cream, Tabasco, and cayenne and let sit.  I use Penzey's spices which are strong.  If you use a different brand you may want to add and extra dash or two

Place bacon on a rack in the over and broil for a few minutes til cooked.  Let cool and cut into small pieces.

Cut up the meat from the chicken into small pieces and place in a large mixing bowl.  Add cheese and mix it up well.  Add wet ingredients and mix well.  Add bacon and mix well.  Chill for an hour.

Chicken or Salmon Superfood Salad

Thanks again Eliza for this super-healthy meal, courtesy of The Leon Cookbook.

2 tbsp quinoa
½ head of broccoli
300g free-range chicken thighs, each cut into 4 pieces and marinated overnight, or 4 x 70g slices of salmon fillet
2 handfuls of rocket
2 handfuls of baby spinach
2 vine-ripened tomatoes, roughly chopped
120g frozen peas (if using fresh, use 500g unshelled pods)
1 lemon
2 tbsp extra virgin olive oil
A light sprinkling of alfalfa sprouts
3 tbsp aïoli
2 tbsp toasted seeds
A hefty sprinkling of chopped mint and parsley
Salt and pepper
Put 80ml of water into a small pan and bring to the boil. Stir in the quinoa and boil fast for five minutes, then turn the heat down and simmer for five minutes more. Turn the heat off, fluff with a fork, and leave until cooled.
Preheat your grill to very hot, or get your griddle pan smoking.
Cut the broccoli into small florets and slice the stalks into 1cm thick circles. Drop into a pan of rapidly boiling salted water for three minutes, then drain and run under the tap until cold.
Season your protein. Then for chicken, grill for five minutes, turn it over, then five minutes more; a scant three minutes each side for the salmon slices.
While all this is going on, build your salad: toss the leaves, tomatoes, broccoli and peas in the juice of half a lemon and the olive oil. Lift on to one big serving dish or individuals, scatter on the cooled quinoa and alfalfa. The next layer is the protein (try feta if you're veggie). Top with the aïoli, seeds and herbs, with the other half lemon, wedged, on the side.

Don't Ask Why Rotisserie Chicken Thighs

Bake these and you'll have individual portions of rotisserie chicken!

We buy the thighs in bulk from Costco, but thighs are one of the more inexpensive parts of the chicken at any grocery store. So, if you are looking to wow on a budget, look for medium to large sized thighs, bone-in. There is so much more flavor and moistness in a chicken thigh. Once you try thigh, you'll never ask why!!

*Preheat oven to 325.

Needed:

Chicken thighs (as many as you want; we suggest at least 2 per person)
One pat of unsalted butter for each thigh
salt
paprika
a mild dried herb, such as marjoram, parsley or basil


Rinse and pat dry the thighs. Spray a large, high-edged baking pan. Liberally salt both sides of each thigh. Loosen the skin on top of each thigh by sliding your finger underneath the membrane, and placing a pat of unsalted butter, centered up under there. Sprinkle paprika and your herbs on top.

Cook, uncovered, for one and a half hours.

This will make the skin get crispy and the bottoms of the thighs will remain moist, because they are sitting directly in the pan. (Do not use a rack inside your pan!)
If you have a meat thermometer it should quickly read over 160 when you test them at this point. You won't have any pink showing--you want them to be almost over-cooked and easily coming off the bone.

*We used a self-correcting convection oven set to 325 and baked for one hour and twenty minutes. If your convection oven does not self-correct, set it to 300 degrees.
If you are using a conventional (plain 'ole regular oven), bake for at least one and a half hours. Keep an eye on them, of course.

Quick 'n Dirty Chicken Stir Fry

Sauté onion and garlic in oil. Add cubed chicken. Cook for a few minutes, until brown. Add, carrots, red and green peppers, celery. Cook for 5 minutes. Add green peas and broccoli florets. Cook for 2 minutes. Add shredded ginger. Add stir fry seasoning to two cups of water. Stir until there are no lumps. Add mixture to other ingredients. Put a lid on the pan and bring to a boil. Let it sit for a minute. Serve with white rice. Salt to taste. Enjoy.

Cooking Oil

1 onion, 2-3 pieces of garlic, finely sliced

2 chicken breasts, chopped in small cubes

Cut vegetables, celery, carrots, green and red peppers.

Green peas, broccoli florets.

Ginger, shredded to give it some kick.

2 cups of water

Stir fry seasoning, envelope

White rice

Salt

Serves: 4

Chicken Stew

I like to have a few recipes that can utilize leftovers or whatever I have overtaking  my garden and this is one of my favs.  I use the leftovers from a rotisserie chicken.  I strip off all the meat and then make my own broth.  The basil comes from the garden.  If you slice your veggies  it only takes about 20 mins to make this delicious meal.  I guess I should let you know that I got this recipe from Giada"The blowjob Queen".  Fitting for this cookbook, right?

2 tablespoons olive oil
2 stalks celery, cut into bite-size pieces
1 carrot, peeled, cut into bite-size pieces
1 small onion, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can chopped tomatoes
1 (14-ounce) can chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
Half a baked chicken or about 2 chicken breast with ribs
1 (15-ounce) can  kidney beans, rinsed well and drained

Directions

Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. 

(if using leftover chicken, skip this paragraph).  Add the chicken breasts; press to submerge.  Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Shred the chicken when cooled

If you didn't add the chicken, cook for 10 mins

Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.  Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.

Ladle the stew into serving bowls and serve with the bread.

BaconSlut's Slutty Chicken Salad With Maple-Mustard Vinaigrette

The salad ingredients are just the stuff I lob into a bowl.  The dressing comes from the book "Savoring The Seasons Of The Northern Heartland", authored by local horz Beth Dooley and Lucia Watson.  This recipe is a nummy way to use up leftover roasted chicken or turkey. 

To taste, toss the following in a bowl:

*cooked turkey or chicken (preferably cooked skin on and bone in), chopped
*chopped celery
*1 part tart apple (Granny Smith) to one part sweet apple (Honeycrisp or Sweetango), chopped and with skins on.
*well-peppered, crisp thick-cut bacon, crumbled
*chunks of aged white cheddar cheese
*freshly ground black pepper
(I don't add salt on account of the previously seasoned poultry, cheese and bacon.)


The dressing that, along with the previous ingredients, will get you SO LAID!  (Also great as a basting sauce for pork, poultry or salmon.)  If possible, make this a day or two prior to using to allow the flavors to groove.

1/3 cup apple cider vinegar (Spectrum Organic unfiltered is the bomb!)
3 cloves garlic, peeled and crushed
2 shallots, peeled and diced
1 teaspoon freshly ground pepper
1 tablespoon smooth Dijon mustard
1 tablespoon coarse mustard
2/3 cup maple syrup (the real stuff, horz, none of that Log Cabin crap!)
1 cup vegetable oil (canola oil doesn't work well)

Put all the ingredients, except the oil, into a blender.  Blend on high, then pour in the oil in a slow stream and process  until thick. 

QBK’s Chicken Parmesan

2 boneless chicken breasts
Salt and pepper
1 egg
2 1/2 cups marinara sauce (I use Giada’s recipe, it’s easy to make, it’s good and it’s versatile)
2 cups panko crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon each garlic powder, onion powder, and black pepper
A dash of cornstarch (optional – it helps with the crust, however)
2 tablespoons olive oil
6 – 8 ounces spaghetti rigate (I use Barilla)
Sargento bag of shredded 6 Italian cheeses
Pepperidge Farm garlic Texas toast

Preheat oven to 425 degrees for the Texas toast.

Slice the chicken breasts crosswise and season with salt and pepper.  In a shallow bowl, beat egg till yolk and white are incorporated.  In another bowl, combine panko crumbs, oregano, basil, garlic powder, onion powder, black pepper and cornstarch (if using).  Heat deep pan over medium heat and add olive oil.  Soak sliced chicken breasts in egg wash, then dredge in crumb mixture.  Place chicken in oil, cover, and sauté for 5 minutes; turn chicken and sauté for an additional 5 minutes.  Remove chicken from pan, and set aside.

Begin warming marinara to a slow simmer, and fill deep pan with water for the spaghetti.  Cook the spaghetti according to manufacturer’s instructions.  Meanwhile, place sautéed breasts on a shallow rimmed baking pan, drizzle marinara sauce over each breast (to your liking) and sprinkle one to two tablespoons of shredded cheese atop the sauce.  Place in oven with garlic toast and bake for 5 minutes.  Serve chicken over pasta and marinara sauce with bread as an accompaniment.  Mangia!

GREEK ROASTED CHICKEN & POTATOES

GREEK ROASTED CHICKEN & POTATOES

Serves 3-4

Approx 2 hours 

 INGREDIENTS

Whole Chicken (5-6 lbs.) [brining preferred but optional]

Olive Oil (approx. 1/2 c.)

Lg. Lemons (2-3)

Lg. Onion

White Potatoes, washed and cubed [peeling optional; thin-skinned potatoes preferred]

Garlic (3-4 cloves) or Garlic Powder  (2 tblsp.)

Fresh Mint/Oregano/Thyme/Rosemary*  (approx 1/3 c.)  or 

Dried Mint/Oregano/Thyme/Rosemary (approx 2 tblsp.) 

McCormick Greek Seasoning (approx. 2 tblsp.)

Butter (2 tblsp.)

Salt and Pepper (acc. to taste)

* if using fresh rosemary, use 2-3  6" sprigs, strip the leaves to combine w/other herbs but 

   leave one sprig intact 

Oil roasting pan well, or use whatever technique you use to prevent sticking; pre-heat oven to  450 degrees.  

Cut lemons and onion in half; slice the garlic cloves.  In clean chicken cavity: drizzle olive oil; sprinkle all seasonings (if using fresh herbs - insert 1-2 garlic cloves, sliced, and the full rosemary sprig); squeeze 1/2 lemon, insert both pieces of onion and the squeezed lemon shell in cavity.  [Everytime you use a lemon, see if the shell will fit in the chicken cavity]

Gently lift skin over breast and carefully insert half of remaining herbs (garlic and green), the butter (cut into small pieces, and squeeze lemon into the underskin area.  Massage under skin across breast and into the thighs [now pull your minds out of the gutter, dlisters.  i know you people.]  Put the lemon shell in the cavity.

Turn chicken breast down in pan; drizzle well with olive oil, season with salt n pepper.  Roast approx 10-15 min at 450, just until fully brown.  Flip that bitch.  Roast another 10-15 min. just until fully brown.  Remove from oven; put foil tent over breast, foil the wing tips, etc.

Reduce heat to 300-325 degrees.  Surround the chicken with the cubed potatoes, which have been mixed with the remaining herbs, and salted and peppered to taste.   Drizzle with remaining olive oil.  Return to oven for another 1 - 1 1/2 hours, periodically basting.

Serve with warm crusty bread and salad; onion lovers can be served the onion in the cavity.   Blue and white tableware nicely support the Greek theme.  :-D

QBK’s Chicken Parmesan

2 boneless chicken breasts
Salt and pepper
1 egg
2 1/2 cups marinara sauce (I use Giada’s recipe, it’s easy to make, it’s good and it’s versatile)
2 cups panko crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon each garlic powder, onion powder, and black pepper
A dash of cornstarch (optional – it helps with the crust, however)
2 tablespoons olive oil
6 – 8 ounces spaghetti rigate (I use Barilla)
Sargento bag of shredded 6 Italian cheeses
Pepperidge Farm garlic Texas toast
Preheat oven to 425 degrees for the Texas toast.
Slice the chicken breasts crosswise and season with salt and pepper. In a shallow bowl, beat egg till yolk and white are incorporated. In another bowl, combine panko crumbs, oregano, basil, garlic powder, onion powder, black pepper and cornstarch (if using). Heat deep pan over medium heat and add olive oil. Soak sliced chicken breasts in egg wash, then dredge in crumb mixture. Place chicken in oil, cover, and sauté for 5 minutes; turn chicken and sauté for an additional 5 minutes. Remove chicken from pan, and set aside.
Begin warming marinara to a slow simmer, and fill deep pan with water for the spaghetti. Cook the spaghetti according to manufacturer’s instructions. Meanwhile, place sautéed breasts on a shallow rimmed baking pan, drizzle marinara sauce over each breast (to your liking) and sprinkle one to two tablespoons of shredded cheese atop the sauce. Place in oven with garlic toast and bake for 5 minutes. Serve chicken over pasta and marinara sauce with bread as an accompaniment. Mangia!

submitted by QueenieBK

Cheese Chicken Casserole

Package boneless/skinless thin-cut chicken breast(You may want to flatten out thicker cuts)
2 cup of your favorite shredded cheese (add more if you like it cheesier)
1 can Cream of Celery or Cream of Chicken
1/4 cup milk
1/2 water
1 to 2 cup of Stove top Stuffing(adjusting amounts is fine)

Coat a 9x13 casserole pan with cooking spray.
Place your chicken breasts in pan and sprinkle cheese over chicken breasts.
Pour canned soup in to a bowl and add the milk and water and mix well until blended.
Pour over Chicken and Cheese.
Spread the Stove Top Stuffing evenly over the chicken,cheese and cream of celery.
Finally cover the top with aluminum foil, and put in the oven.

Place pan  in  400 Degree oven and let this cook for 45-to 50 minutes.

I prefer to eat this over rice, but it's wonderful on it's own or some other complimenting side dish of your choosing.

Submitted by BoredAs