|Posted by cookingbeaches on June 4, 2009 at 1:15 PM|
Simple Salsa Chicken
Pecan Stuffed Chicken Breasts
Foil Pack Fajitas
Beef Skillet Fiesta
Bacon BBQ Kabobs
Henry Bain Beef Tenderloin Chicken Cacciatore Chicken Curry
ChickenThighs with Brazilian Vinaigrette Salsa
Bacon Wrapped Chicken
Swiss Chicken Rolls
Oven-Fried Panko Chicken
Asian Glazed Chicken Thighs
Tina's Chicken and Rice
Chicken Burritos (Already Doubled)
8 10 inch tortillas
16 oz. cream cheese
2 c. medium salsa
4 chicken breasts, cooked & shredded
32 oz (2 cans) black beans
In pan,medium heat, combine cream cheese & salsa. Stir in chicken & black beans. Fill burritos, wrap, and freeze. Serve w/melted cheese, sour cream, and other favorite Mexican toppings.
Simple Salsa Chicken
4 boneless, skinless chicken breasts
1/8 tsp. salt
2/3 cup salsa
4 Tbs. taco sauce
2/3 c. shredded Mexican cheese blend
Put chicken in greased baking dish and sprinkle with salt.
Combine salsa and taco sauce; drizzle over chicken and sprinkle with cheese.
Cover and cook at 350 degrees for 25-30 min.
Pecan Stuffed Chicken Breasts (Double this)
4 T. Butter + melted butter (or spray butter) to brush on breasts
1 Lg celery stalk
1 small onion,chopped
1 ¼ t. salt
¾ t. pepper
2 cups crumbled toast (4 slices) ? or 1 cup progresso bread crumbs
1 cup pecans,chopped
2 t. parsley flakes
¼ cup water
4 chicken breasts
2 T. lemon juice
**NOTES** We have done this and left out the breadcrumbs and water and it turns out fabulous! Also, we use spray butter to coat the breasts.
Melt 4T butter and cook celery, onion, ½ t. salt and ¼ t. pepper until tender. Stir in crumbled toast, pecans, parsley and water. Remove from heat.
Flatten chicken breasts to 1/8 inch thick. Place each breast in center of 12 inch square of heavy duty foil. Brush both sides of chicken with lemon juice and melted butter. Sprinkle with salt and pepper. Spoon stuffing mix into center of each breast, folding chicken around the stuffing. Bring foil up over chicken and seal tightly.
Cook at 400 degrees for 20 minutes. Open bundles and brush chicken with juices. Bake uncovered for 20 minutes or until chicken is fork tender.
Foil Pack Fajitas
1 1/2 c. instantbrown rice
1 T. taco seasoning
1 green pepper 1 red pepper
1/2 c. salsa 1/2 c. shredded cheddar
4 boneless skinlesschicken breasts (bring our own)
Spray each foil square with Pam before putting rice down.
Bake at 350 for 30 minutes or until chicken is done.
Jen's Meatloaf (values below show doubled recipe)
Topping: combine and split into 2 quart size ziplocs
½ c. brown sugar
1 c. catsup
2 T. Worcestershire sauce
Loaf: combine and split into 2 ziplocs
2 lb. hamburger
2 cloves garlic
12 club crackers
Thaw and cover with topping. Bake at 325 for 25 minutes,covered. Uncover and bake 25 minutes more.
1 c. Panko (Japanese bread crumbs)
2 lg.eggs, beaten ½ cup shredded Mexican cheese blend
¾ c.salsa, divided 2 T. Dijon mustard
1 pound ground beef 1 pound ground pork
Combine all ingredients, saving ¼ cup salsa for topping. Shape into a loaf and spread salsa on top. Bake at 350 for 50-60 minutes. Let rest 10 minutes before serving.
Beef Skillet Fiesta (need to double this for group)
1 lb. ground beef 1/4 c. diced onion
1/2 c. Minute rice 1 tsp. salt
Pepper to taste 1 can diced tomatoes
1 can corn (drained)
1 1/2 c. beef broth
1/2 c. diced green bell pepper
Cheddar cheese as a topping when served
Brown meat with onion; Add salt and pepper, corn, tomatoes, and broth. Bring to a boil. Stir in green peppers and rice. Remove from heat and let stand 5 min. Serve with cheddar cheese as a topping.
Pizza dough Meatballs (or other fillings)
1/2 c. mozzarella per calzone Italian seasoning (lots)
To bake: Brush tops with egg whites and sprinkle with more Italian seasoning. Bake at 350 for 30-40minutes. Serve with warmed sauce if desired.
4 skinless, boneless chicken breast halves 1 pinch black pepper
1/2 cup shredded Parmesan cheese 1 clove garlic, finely chopped
4 teaspoons butter 4 ounces thinly sliced prosciutto
10 ounces sliced whole milk mozzarella 1/3 cup white wine
1/4 cup olive oil
Pound chicken breasts flat. Sprinkle with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 t. butter in the center of each breast. Cover each with a layer of prosciutto and mozzarella. Roll up each breast, and secure with toothpicks.
In a 9x13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
Bake at 325 for 30 minutes, or until chicken is no longer pink.
Bacon-Wrapped Barbecue Chicken Kabobs
2/3 c. BBQ sauce
1/3 c. chili sauce
1 ½ T Worcestershire sauce
1 ½ lbs. chicken tenders
6 bacon slices, cut in half crosswise
12 6-inch wooden skewers
Whisk together first 3 ingredients; add chicken and marinate. Before cooking, soak skewers in water 30 minutes. Microwave bacon, in 2 batches, on high 1minute. Let cool. Remove chicken from marinade. Thread chicken and bacon ribbon-style onskewers. Grill 5-6 minutes on each side till done.
Beef Tenderloin with Henry Bain Sauce (cut this in half?)
¼ c. butter, softened
2 t. salt
1 t. pepper
4 ½-5 lb. beef tenderloin
1 9-oz. bottle chutney
1 14-oz. bottle ketchup
1 12-oz. bottle chili sauce
1 10-oz. bottle steak sauce
1 10-oz. bottle Worcestershire sauce
1 t. hot sauce
Stir together butter,salt, pepper. Rub on tenderloin. Freeze in its own bag. Separate bag: Process chutney till smooth. Add ketchup and remaining ingredients and blend. Bake tenderloin at 500 (yes, 500!) for 30-35 minutes until thickest portion registers 145 on meat thermometer (medium-rare). Cover tenderloin loosely with foil and let stand 15 minutes before serving. Serve with sauce.
2 pounds chicken pieces 1 medium onion
1 clove garlic, minced 7 ½ oz can tomatoes, cut up
6 oz tomato paste ¾ cup dry white wine
4 oz can mushrooms,drained (Optional)
2 T. fresh parsley 1 t. sugar
½ t. salt 1/8 t. pepper
½ t. dried crushed rosemary ½ t. dried crushed thyme
¼ t. dried crushed oregano
Cook chicken and add onion and garlic in last 5 minutes.
Combine remaining ingredients and pour over chicken in skillet. Bring to boiling; reduce heat. Cover and simmer for 35-40 minutes or till chicken is tender. Turn once during cooking. If desired, serve over hot cooked spaghetti. (Serves 6)
**NOTE** Several didn't like this too well. Basically chicken spaghetti with too much flavor.
In a Hurry Chicken Curry
1 lg.onion, chopped 1 c. water
3 c.cooked, chopped chicken Salt and pepper to taste
2 cans cream chicken soup 1-2 T. curry powder
**NOTE** We haven't tried this recipe and won't in group as several of us don't like curry.
Mix everything together in a ziplock and freeze. To cook: Heat mixture til bubbly. Serve over rice.
Chicken Thighs with Brazilian Vinaigrette Salsa
8 boneless chicken thighs
2 tsp coarse sea salt
6 T butter, melted
2 t. minced garlic
1 t. bay leaf, ground
1 cup diced tomato
1 cup bell peppers, diced
3 T. white wine vinegar
3-4 T. olive oil
Salt and pepper
*NOTE* For group we double the top part but 1.5x the salsa portion.
Season chicken with salt. Combine butter, garlic and bay leaf. Brush on chicken. Grill. Combine tomato, peppers, vinegar, olive oil and salt and pepper in a bowl. Allow to sit at room temp for at least an hour before serving.
Bacon Wrapped Chicken
6 chicken breasts, pounded out to ½ inch thickness
8 oz carton of whipped cream cheese with onion and chives
Salt to taste
6 bacon strips
Spread cream cheese over chicken. Dot with butter and sprinkle with salt. Roll up and wrap with a strip of bacon. Bake,uncovered, at 400 for 35-40 minutes. Broil 6 inches from heat for 5 minutes or until bacon is crisp.
In first Ziploc bag, pour
3 Tbsp. melted butter
2 tsp. Worcestershire sauce
Raw chicken pieces
In second bag, pour
½ cup breadcrumbs
1/3 cup parmesan cheese
Directions: Thaw chicken in marinade. Pour chicken pieces into bread crumb mixture. Shake to coat. Place on a greased baking sheet and cook for10-15 minutes or until done at 450 degrees.
Saute in skillet on low 10 minutes:
2 T olive oil, 1 onion chopped, 4 cloves garlic, minced
Add: 1 lb ground beef - cook on med high, 5 min.
Add: ¼ C balsamic vinegar – cook 5 min.
Add: ½ C beef bouillon (prepared) – cook 5min.
Lower heat to medium
Add: oregano, basil, fennel, thyme, red pepper flakes, salt, pepper.
Add: 1 large can tomato sauce & small can tomato paste; Simmer.
Swiss Chicken Rolls (do as-is for a total of 6 per family)
6 boneless, skinless chicken breasts, pounded to 1/4 in thick
2 T. Dijon mustard
6 thinly sliced deli smoked ham
1 jar (12 oz) roasted red peppers, drained and cut into strips
6 slices swiss or provolone cheese
Spread each chicken breast with about 1 tsp. mustard; top with one slice ham. Arrange red peppers crosswise over center of ham. Place half slice of cheese over peppers. Roll up and place (seam-side down) onto broiling pan. Lay 1/2 slice of cheese on top of each chicken roll.
Place baking sheet 4 inches from heating element and BROIL for 10-14 minutes. If rolls start to brown too quickly, move rack to lower position.
(For group we wrapped each roll in a foil packet and sent home cheese slices to top)
Oven-Fried Panko Chicken (single recipe and split into 2 bags)
2 cups panko (Japanese bread crumbs)
1/2 t. cayenne
1/2 t. salt
1/4 t. pepper
1 stick unsalted butter, softened
1 chicken, cut into 10 serving pieces
Preheat oven to 450. Coat chicken with butter (and salt and pepper to taste). Shake chicken in panko mixture to coat completely. Bake until well browned and cooked through. Let stand, uncovered for 5-10 minutes to crisp.
Asian-Glazed Chicken Thighs
8 chicken thighs
For the marinade:
Finely grated zest of 2 oranges
3/4 cup fresh orange juice
1/4 cup honey
3 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon minced fresh ginger
1 tablespoon garlic
1/4 teaspoon crushed red pepper flakes
8 ounces rice noodles
4 scallions, thinly sliced, for garnish
1. The day before serving, rinse the chicken and pat dry. Place in a bowl.
2. Combine the next 8 ingredients to make a marinade; toss with the chicken to coat. Cover and refrigerate for 4 to 6 hours, or overnight.
3. Thirty minutes before cooking, remove the chicken from the refrigerator and preheat the oven to 350°F. Arrange the chicken in a large, shallow roasting pan and season with salt and pepper to taste. Pour the marinade over the chicken.
4. Bake the chicken until it's golden brown and cooked through, basting frequently, about 45 minutes.
5. Meanwhile, bring a large pot of water to a boil. Turn off the heat and stir in the rice noodles. Let soak until tender, about 7 minutes. Drain, rinse under warm water, and drain again.
6. Divide the noodles between 4 bowls. Place 2 chicken thighs in each bowl and spoon the pan sauce over the top. Garnish with scallions and serve immediately.
*NOTE* We felt this recipe was bland.
1 1/2 pounds ground beef or turkey
1 cup fresh bread crumbs 1 egg, beaten
1 medium onion, chopped 1 1/2 tsp salt
1/4 tsp pepper 1/2 can tomato sauce
Sauce that goes over the meatloaf while baking:
1/2 can of tomato sauce 2 Tbsp lemon juice
1 cup water 2 Tbsp mustard
2 Tbsp brown sugar
Bake 1 1/2 hours at 350.
Tina's Chicken and Rice
1 Onion, chopped 2 garlic cloves, chopped or minced
1/4 t. cumin Salt to taste
1 pound chicken, diced
2 cans diced tomatoes 1 can pinto beans
1-2 cups chicken broth 1 cup cooked brown rice
1 ounce cream cheese 1 ounce cheddar cheese
Cilantro to top
Saute onion, garlic, cumin, and salt to taste; add chopped, cooked chicken & continue sauteing for a couple minutes; add diced tomatoes, pinto beans, chicken broth, rice; bring to a simmer and add an oz. of cream cheese, an oz of cheddar cheese, and chopped cilantro; simmer on low for 20-30 minutes; dish up and serve with crushed tortilla chips on top.