Soy-Ginger Chicken in Crisp Lettuce with Peanut Dipping Sauce (Peanut Chicken Satay in Lettuce Wraps)

Glaze:

• 2 Tablespoons peanut oil
• 2-inches ginger, chopped fine
• 8 cloves garlic, chopped fine
• ¼ cup soy sauce
• ¾ cup honey
• Pepper to taste

Sauce:

• 1 cup peanut butter
• ½ cup water
• 3 tablespoon soy sauce
• 2 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, chopped
• 1 inch ginger, chopped

Chicken:

• 8 skinless, boneless chicken thighs or the equivalent chicken tenders
• Julienned carrots
• Julienned snow peas
• Bibb or Boston Lettuce

Heat the oil over medium high heat. Add ginger and garlic and cook for 5 minutes, do not brown. Stir in the soy sauce and honey and stir just until melted. Take off the heat and season with pepper.

In a small bowl, blender, or food processor, combine all the sauce ingredients until smooth.

Heat up your grill and use the glaze on the chicken during cooking until fully cooked.

To serve place chicken in a lettuce leaf and top with sauce, carrots, and snow peas. Goes great with Sweet Coconut Cashew Rice.

Spicy-Honey Glazed Chicken

For Spice Mix combine:

• 2 tsp garlic salt
• 2 tsp chili powder
• 1/2 tsp salt
• 1 tsp pepper
• 1 tsp cumin
• 1 tsp paprika
• 1/4 crushed red pepper

For Honey Glaze combine:

• 1/4 cup honey
• 1 tbsp cider vinger

 

You can use this a couple different ways

1. Just Chicken:
   • Season chicken breast with spice mix.
   • Bake or grill, while brushing with honey glaze. Add glaze toward the end to prevent burning
2. Sweet Potato Kabobs
   • Peel and diced sweet potatoes into 1 inch pieces. Then add to a small sauce pan with some water to partially cook, about 5 minutes.
   • Dice an onion and any other veggies you would like. 1-2 inch pieces
   • Cut chicken into 2 inch pieces
   • Season all ingredients with spice mix. Thread onto skewers. Grill, while brushing with honey glaze.
3. Sheet pan dinner
   • Same as sweet potato kabobs, except toss Chicken and veggies on a sheet pan lined with foil and bake at 425 ºF for 25-30 minutes or until done. Glaze with honey during the last few minutes of baking

Spicy Honey-Brushed Chicken Thighs

Ingredients

2 teaspoons garlic powder

2 teaspoons chili powder

3/4 teaspoon salt

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon ground red pepper

8 skinless, boneless chicken thighs $

Cooking spray

6 tablespoons honey

2 teaspoons cider vinegar

Preparation

1. Preheat broiler.

2. Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

3. Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Jamaican Jerk Grilled Kebabs

Ingredients

For the Glaze

• 1/4 cup olive oil
• 1 lime ( juice of)
• 2 garlic cloves, minced
• 2 tablespoons minced fresh oregano or 2 teaspoon dried
• 1 tablespoon lime peel, grated
• 1 tablespoon onion powder
• 1 tablespoon light brown sugar
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 tablespoon honey

For the Kebabs

• 1 lb boneless skinless chicken breast, cut into 1 inch pieces
• 8 ounces light smoked sausage or 8 ounces turkey kielbasa, cut into 1 inch pieces
• 2 green bell peppers, cut into 1 inch pieces

Directions

1. Preheat grill to medium high heat. Brush grill rack with oil.
2. Combine the olive oil, lime juice, garlic, oregano, lime peel, onion powder, brown sugar, allspice, cinnamon, and cayenne in a bowl. mix well and set aside half of the mixture.
3. Thread chicken, sausage, and pepper onto skewers.
4. Grill skewers, covered, over direct heat until chicken is no longer pink, about 8 minutes.
5. Turn skewers and brush with glaze every 2 minutes during grilling, using all but the reservd glaze. Brush with reserved glaze just before serving.
6. Enjoy :).

Chicken and Wild Rice Casserole

Ingredients

• 2 (6 1/4 ounce) packages fast-cooking long grain and wild rice blend
• 1/4 cup butter or 1/4 cup margarine
• 2 medium onions, chopped
• 4 celery ribs, chopped
• 2 (8 ounce) cans sliced water chestnuts, drained
• 5 cups chopped cooked chicken
• 4 cups shredded cheddar cheese, divided
• 2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
• 2 (8 ounce) containers sour cream
• 1 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup soft breadcrumbs (optional)

Directions

1. Preheat oven to 350 degrees F. Prepare rice according to package directions; set aside.
2. Melt butter in a large skillet over medium heat; add onion, celery and water chestnuts. Saute 10 minutes or until tender.
3. Stir in rice, chicken, 3 cups cheese, and next 5 ingredients; spoon mixture into a lightly greased 15- x 10-inch baking dish or a 4-quart casserole. ( I prefer to use 2 smaller size casseroles-one to give and one for my family).
4. Top with breadcrumbs if desired. Bake casserole at 350°F for 30 minutes. Sprinkle with remaining 1 cup cheese, and bake 5 more minutes.

Chicken Cordon Bleu Florentine Casserole

1/3 cup unsalted butter
1/3 cup all purpose flour
2 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups (8 ounces) shredded Italian blend cheese
6 ounces crumbled Gorgonzola cheese
1/2 pound Campanelle pasta
1 pound chicken, cooked and shredded
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
9 ounces deli ham, thinly sliced
1 box frozen chopped spinach, thawed and drained well
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
2 teaspoons  extra virgin olive oil

Preheat oven to 350 degrees.

Bring a pot of water to boil. Add salt to taste and cook the pasta to al dente. Meanwhile, melt the butter in a large saucepan on medium heat and add the flour. Stir until combined and bubbly, at least one minute. Slowly add in the milk, whisking the entire time. Stir constantly, until mixture is bubbly and thick. Add ½ teaspoon salt and ¼ teaspoon pepper; combine. Add Italian and Gorgonzola cheeses and stir until cheese is melted and well-combined.

Heat the 2 tablespoons of olive oil in a sauté pan and add the garlic. Stir for one minute until fragrant. Add the cooked, shredded chicken and salt and pepper to taste. Sauté for a few minutes.

Add pasta, chicken, sliced ham, and drained spinach to the cheese mixture. Stir until well-combined and place in a sprayed 2-quart casserole dish. Stir together the bread crumbs, Parmesan cheese and 2 teaspoons of olive oil. Sprinkle the mixture on top of the pasta dish and bake uncovered for 15–20 minutes, or until golden brown on top.

Verde Chicken Mexican Lasagna

1 pound chicken, cooked and shredded
1 (16-ounce) container sour cream
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups green salsa
1 ½ cups frozen corn, thawed and drained
1 teaspoon garlic powder
½ teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco size flour tortillas
1 (8-ounce) package shredded Mexican blend cheese

Preheat oven to 350 degrees.
 
Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust

seasonings to your preference. Cut tortillas in half with kitchen shears.
 
In a 9×13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be three layers total.
 
Bake in oven for 20 – 25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.

Elise’s Favorite Curry Chicken Casserole

3 c. cooked chicken, cut into 1 inch cubes
2 cans cream of chicken soup
1 Tbsp lemon juice
½ tsp curry
1 c. mayonnaise
½ to ¾ c. grated cheddar cheese
buttered bread crumbs (like a ½ cup)
2 pkg. frozen broccoli spears (or equal amount of fresh and cooked)

Place chicken in buttered casserole then broccoli.
Combine soup, lemon juice, mayo, curry and spread evenly over broccoli.
Top with cheese and bread crumbs.
Bake 30 min. at 350*

The original recipe said to cook broccoli separate and serve chicken mixture over broccoli.

Serve with green salad or jell-o salad

Egg Roll Filling

½ lbs. ground pork, chicken or shrimp

1 tsp. salt

1 tsp. sugar

2 tsp. soy sauce

2 Tbsp. sherry

¼ tsp. garlic powder

Mix all together and marinate 20 min. Prepare Veggies while it marinates.

Heat 2 Tbsp. oil in wok or pan. Cook meat until no longer pink.

In a bowl add:

1 bag of cabbage

8 snow pea sliced approx.

1-2 cups bean sprouts

2 green onions chopped

*if your bag of cabbage did not have carrot, grate 1 small carrot

Mix in small bowl:

1-2 Tbsp. peanut butter

1 Tbsp. soy sauce

Add to cabbage mix bowl and stir well

Add Cabbage mixture to cooked meat in wok. Saute for 2 min more.

Put in a colander to drain juices.

Put in egg roll wrappers and roll like a burrito according to package. Seal all

edges with water.

Fry in oil and keep warm in 200 degree oven while cooking the rest of the rolls.

Makes aprox 15 egg rolls

Ramen Egg Foo Yong

2 pkg. Chicken Ramen noodles

6 eggs

2 cups finely chopped chicken

½ cup sliced green onion

½ tsp. salt

½ tsp pepper

2 cloves garlic, crushed

1 (8 oz.) water chestnuts, finely chopped

GRAVY

2 tbsp. oil

2 tbsp. flour

2 tbsp. soy sauce

 

 

Cook soup according to package, drain noodles and reserve broth. Set aside.

Beat eggs in large bowl, stir in noodles, chicken, and next 5 ingredients.

**Coat nonstick skillet with cooking spray. Place over med. high heat until hot.

For each patty, carefully scoop out ½ cup noodle mixture into skillet. Cook until

eggs are set and patties are lightly browned. Flip and finish cooking. Remove to

a hot ovenproof platter/cookie sheet; keep warm in oven on low (250). Repeat

procedure.

Whisk together oil, flour, and soy sauce in skillet; gradually whisk in reserved

broth. Cook, stirring constantly, 2-3 min. or until thickened. Serve over patties.

Yields about 6 servings

** If you do not have a nonstick skillet you will have to use a little oil in the pan to

cook the noodles