1. Spread each tortilla with refried beans, cooked brown rice, shredded cheese, and small amount of leftover meat.
2. Pour large or small can of enchilada sauce over all after placing in baking dish, and top with more shredded cheddar cheese.
3. Bake, uncovered at 350 degrees for 30 minutes.
4. Serve with tossed salad, very filling! And quick and easy way to use leftovers. Invent your own variations!
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Monday, December 24, 2007
Chicken Tortilla Soup
1 12 oz. jar salsa verde
3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
1 15 oz. can cannelli beans,drained
3 cups chicken broth
1 tsp. ground cumin
2 green onions, chopped
1/2 cup sour cream
1 small tomato chopped
Cilantro finely chopped
Toritlla chips
Empty salsa into large sauce pan. Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally. Top each bowl with a sprinkling of onions, a dollop of sour cream, cilantro, tomatoes, and tortilla chips. Serve immediately! Yum!
Going-to-Church Chicken
1/2 cup (1 stick) butter
6 Tbsp. lemon juice
1/2 lb. mushrooms, thinly sliced
3 whole chicken breasts (about 10 o. each, halved)
1 broiler-fryer (3 1/2 lb. approx) , cut up
Paprika, pepper
Melt butter in shallow roasting pan large enough to hold it in one layer. Spoon over and reserve 2 Tbps. melted butter in pan. Saute mushrooms in this. Arrange chicken in single layer. Turn over in butter and mix, so all sides are coated. Spoon mushrooms over chicken. Sprinkle with pepper and paprika. Cover pan with foil. Bake at 250 degrees for 1 hour, then 400 degrees for 15 minutes or until golden brown. Use drippings for sauce.
6 Tbsp. lemon juice
1/2 lb. mushrooms, thinly sliced
3 whole chicken breasts (about 10 o. each, halved)
1 broiler-fryer (3 1/2 lb. approx) , cut up
Paprika, pepper
Melt butter in shallow roasting pan large enough to hold it in one layer. Spoon over and reserve 2 Tbps. melted butter in pan. Saute mushrooms in this. Arrange chicken in single layer. Turn over in butter and mix, so all sides are coated. Spoon mushrooms over chicken. Sprinkle with pepper and paprika. Cover pan with foil. Bake at 250 degrees for 1 hour, then 400 degrees for 15 minutes or until golden brown. Use drippings for sauce.
Pasta with Chicken & Mushrooms
Coarse salt and pepper
3/4 lb. bowtie pasta
1 lb. chicken tenders, white tendons removed, halved lengthwise and again crosswise
2 Tbsp. butter
1 lb. small white button mushrooms, stems trimmed, halved
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup chopped fresh parsley
1. In large pot of boiling, salted water, cook pasta until al dente, according to package directions. Reserve 1/4 cup of pasta water; drain pasta and return to pot.
2. Meanwhile, season chicken generously with salt and pepper. In a large non-stick skillet, melt butter over medium high heat. Add chicken; cook, turning once, until cooked through, about 5 minutes. Transfer to a plate.
3. Add mushrooms to pan; season with salt and pepper. Cover; cook over medium heat until mushrooms release their liquid, about 5 minutes more. Add wine; cook, stirring until evaporated, 2 to 3 minutes.
4. Reduce heat to low. Add cream and chicken, stir to coat. Transfer to pot with pasta; add parsely and pasta water (if desired.) Toss to combine. Season again with salt and pepper; serve immediately.
3/4 lb. bowtie pasta
1 lb. chicken tenders, white tendons removed, halved lengthwise and again crosswise
2 Tbsp. butter
1 lb. small white button mushrooms, stems trimmed, halved
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup chopped fresh parsley
1. In large pot of boiling, salted water, cook pasta until al dente, according to package directions. Reserve 1/4 cup of pasta water; drain pasta and return to pot.
2. Meanwhile, season chicken generously with salt and pepper. In a large non-stick skillet, melt butter over medium high heat. Add chicken; cook, turning once, until cooked through, about 5 minutes. Transfer to a plate.
3. Add mushrooms to pan; season with salt and pepper. Cover; cook over medium heat until mushrooms release their liquid, about 5 minutes more. Add wine; cook, stirring until evaporated, 2 to 3 minutes.
4. Reduce heat to low. Add cream and chicken, stir to coat. Transfer to pot with pasta; add parsely and pasta water (if desired.) Toss to combine. Season again with salt and pepper; serve immediately.
Grandma Jane's Chicken
4 whole chicken breasts, split, boned, skinned (can also use boneless-skinless breasts)
8 4x4 inch slices of swiss cheese
1 can cream chicken soup
1/4 cup dry white wine (or chicken broth)
2 cups Pepperidge Farm seasoned stuffing mix
1/2 cup melted butter
Put chicken in lightly greased 9x 13 inch pan. Top with cheese. Combine soup and wine, spoon over chicken and cheese. Sprinkle stuffing mix over chicken. Drizzle melted butter over top. Bake at 350 degrees for 1 hour.
8 4x4 inch slices of swiss cheese
1 can cream chicken soup
1/4 cup dry white wine (or chicken broth)
2 cups Pepperidge Farm seasoned stuffing mix
1/2 cup melted butter
Put chicken in lightly greased 9x 13 inch pan. Top with cheese. Combine soup and wine, spoon over chicken and cheese. Sprinkle stuffing mix over chicken. Drizzle melted butter over top. Bake at 350 degrees for 1 hour.
Pineapple Glazed Chicken
1. Preheat oven to 425 degrees. Remove skin from thighs and/or drumsticks of 2 whole chickens (although, you can really use any chicken pieces you want) at least 2 1/2 lbs. Season chicken pieces with salt and pepper.
2. In a large non-stick skillet, heat 2 Tbsp olive oil over medium high heat. Saute chicken in two batches until golden, 5 to 7 minutes per batch, transferring each batch to a rimmed baking sheet.
3. Bake until chicken is cooked through about 25 mintues. Transfer to a large bowl.
4. Wipe skillet clean; add 2 cups pineapple juice, 1 Tbsp grated peeled fresh ginger, and 1 tsp. minced pickled jalapeño. Cook over medium heat until syrupy and reduce to 3/4 cup, about 7 minutes. Pour sauce over chicken. Add 2 thinly sliced scallions; toss to coat. Serve with white rice, if desired.
*This chicken is yummy!*
2. In a large non-stick skillet, heat 2 Tbsp olive oil over medium high heat. Saute chicken in two batches until golden, 5 to 7 minutes per batch, transferring each batch to a rimmed baking sheet.
3. Bake until chicken is cooked through about 25 mintues. Transfer to a large bowl.
4. Wipe skillet clean; add 2 cups pineapple juice, 1 Tbsp grated peeled fresh ginger, and 1 tsp. minced pickled jalapeño. Cook over medium heat until syrupy and reduce to 3/4 cup, about 7 minutes. Pour sauce over chicken. Add 2 thinly sliced scallions; toss to coat. Serve with white rice, if desired.
*This chicken is yummy!*
Easy Chicken Pot Pie
1 cup cooked chicken1 bag (16 oz.) frozen peas and carrots (thawed)
1 can (10 3/4) cream of chicken soup
1 cup original bisquick mix
1/2 cup milk
1 egg
Heat oven to 400 degrees. Stir chicken, vegetables, and soup in ungreased 2 quart casserole. Stir remaining ingredients until blended. Pour over chicken mixture. Bake uncovered for 30 minutes or until crust is golden brown.
*You can also simply use the filling ingredients to make a traditional pot pie in a pie crust, although I usually add in parsley, sage, rosemary, and thyme to season it.*
Lemon Chicken & Noodles
3 cups chicken broth
4 oz. (about 1 1/2 cup) medium egg noodles
2 cups fresh broccoli florettes
2 cups cubed cooked chicken or turkey
1/4 cup lemon pepper
1/2 cup sour cream
1. Heat chicken broth in a 2 quart saucepan; bring to a boil. Add noodles and cook about 4 minutes; stirring occasionally. Add broccoli; cover and continue cooking 4 minutes. Add chicken and lemon pepper; cook about 4 minutes or until heated through and broccoli is just tender.
2. At this point you probably have very little liquid left in the pan, but this needs to be drained off. Stir in sour cream and cook, over low heat, until heated through. Makes 4 servings.
This is a yummy, easy weeknight recipe. The flavors meld together nicely. It is also a great way to use up some leftover broccoli and chicken.
4 oz. (about 1 1/2 cup) medium egg noodles
2 cups fresh broccoli florettes
2 cups cubed cooked chicken or turkey
1/4 cup lemon pepper
1/2 cup sour cream
1. Heat chicken broth in a 2 quart saucepan; bring to a boil. Add noodles and cook about 4 minutes; stirring occasionally. Add broccoli; cover and continue cooking 4 minutes. Add chicken and lemon pepper; cook about 4 minutes or until heated through and broccoli is just tender.
2. At this point you probably have very little liquid left in the pan, but this needs to be drained off. Stir in sour cream and cook, over low heat, until heated through. Makes 4 servings.
This is a yummy, easy weeknight recipe. The flavors meld together nicely. It is also a great way to use up some leftover broccoli and chicken.
Monday, December 3, 2007
Chicken Bisque Soup
Cook all together:
4 or 5 lb. chicken. Cook chicken in deep pan whole--when done cool, discard bones and skin. Cut into bite sized pieces.
3 quarts water
1 Tbsp. salt
1 large bunch diced celery
4 large carrots diced
2 medium onions sliced thin
1/2 cup chopped pimento
1/2 cup chopped pepper
After returning chicken to the pot, add 1/2 cup choped parsley and 1/2 cup of flour blended. Cook over low heat. Bring chicken, stock, and vegetebals to a low boil and all roux, slowly. Cook 10 to 15 minutes till soup takes on a glazed look. Add 1/2 teaspoon pepper. Stirring connstantly add a few drops of yellow food coloring to give a rich look. This freezes nice in quart milk cartons.
4 or 5 lb. chicken. Cook chicken in deep pan whole--when done cool, discard bones and skin. Cut into bite sized pieces.
3 quarts water
1 Tbsp. salt
1 large bunch diced celery
4 large carrots diced
2 medium onions sliced thin
1/2 cup chopped pimento
1/2 cup chopped pepper
After returning chicken to the pot, add 1/2 cup choped parsley and 1/2 cup of flour blended. Cook over low heat. Bring chicken, stock, and vegetebals to a low boil and all roux, slowly. Cook 10 to 15 minutes till soup takes on a glazed look. Add 1/2 teaspoon pepper. Stirring connstantly add a few drops of yellow food coloring to give a rich look. This freezes nice in quart milk cartons.
Parmesan Yogurt Chicken
Ingredients
1 fryer chicken, skinned
2 Tbsp lemon juice
Tabasco sauce to taste
1 cup plain low-fat yogurt
2 Tbsp flour
1/4 cup lite or imitation mayo
2 Tbsp. Dijon mustard
1/4 tsp Worcestershire sauce
1/2 tsp. thyme
1/4 cup minced green onions
2 Tbsp. Parmesan cheese.
Directions:
Arrange chicken in pan. Drizzle with lemon and Tabasco. In bowl, mix yogurt, flour, mayo, mustard, worcestershire, and thyme. Spread over chicken. Top with green onions and paprika. Bake uncovered at 35o degrees for 60 minutes. Sprinkle with Parmesan and broil 6 inches to lightly brown.
*Sauce is good over rice. 81 mg cholesterol, 235 calories, 12 mg. sodium per serving.
1 fryer chicken, skinned
2 Tbsp lemon juice
Tabasco sauce to taste
1 cup plain low-fat yogurt
2 Tbsp flour
1/4 cup lite or imitation mayo
2 Tbsp. Dijon mustard
1/4 tsp Worcestershire sauce
1/2 tsp. thyme
1/4 cup minced green onions
2 Tbsp. Parmesan cheese.
Directions:
Arrange chicken in pan. Drizzle with lemon and Tabasco. In bowl, mix yogurt, flour, mayo, mustard, worcestershire, and thyme. Spread over chicken. Top with green onions and paprika. Bake uncovered at 35o degrees for 60 minutes. Sprinkle with Parmesan and broil 6 inches to lightly brown.
*Sauce is good over rice. 81 mg cholesterol, 235 calories, 12 mg. sodium per serving.
Turkey Pasta Salad
Ingredients:
2 cans (5 oz. each) Swanson Premium Chunk White Turkey, drained
2/3 cup prepared italian dressing
1/2 cup sliced green pepper
1/2 cup sliced red pepper
1/2 cup sliced carrots
1/2 cup sliced celery
1/2 cup sliced red onion
cooked spaghetti
Directions
1. In large bowl, combine turkey, dressing, and vegetables. Toss gently to coat. Cover. Refridgerate until serving time.
2. Before serving, gently toss turkey mixture to coat. Spoon over cooked spaghetti.
*Makes 7 cups or 5 servings
*Sounds like you could do this with leftover turkey after thanksgiving as well, or with chicken.
2 cans (5 oz. each) Swanson Premium Chunk White Turkey, drained
2/3 cup prepared italian dressing
1/2 cup sliced green pepper
1/2 cup sliced red pepper
1/2 cup sliced carrots
1/2 cup sliced celery
1/2 cup sliced red onion
cooked spaghetti
Directions
1. In large bowl, combine turkey, dressing, and vegetables. Toss gently to coat. Cover. Refridgerate until serving time.
2. Before serving, gently toss turkey mixture to coat. Spoon over cooked spaghetti.
*Makes 7 cups or 5 servings
*Sounds like you could do this with leftover turkey after thanksgiving as well, or with chicken.
Chicken with Tarragon: 60 Minute Gourmet
Ingredients2 to 2 1/2 lb chicken, split in half as for broiling
Salt & Pepper
2 Tbsp. butter
2 Tbsp. shallots, finely chopped
2 tsp. fresh tarragon, finely chopped or 1 tsp. dried tarragon
1/2 cup dry white wine
1/4 cup water
Directions
1. If the backbone is still attached to one of the chicken halves, hack it away or have this done by the butcher at the time of purchase. This will hasten the cooking. Reserve the backbone. Also, it is est to sever the joint that connects the thigh bones with the legs. Do not cut through but leave the thighs and legs otherwise attached.
2. Sprinkle the chicken with salt and pepper.
3. Heat the butter in a heavy skillet large enough to hold the whole chicken. Add the chicken, skin side down. Surround it with the gizzard, liver, heart, neck and backbone.
4. Cook about 10 minutes until golden brown on the skin side. Turn and cook about 5 minutes longer. Remove the chicken and set aside.
5. To the skillet add the shallots and cook briefly. Add the tarragon and wine. Stir to dissolve the brown particles that cling to the bottom of the skillet. Stir in the water.
6. Return the chicken to the skillet, skin side up, and cover. Cook about 15 minutes. Uncover and continue cooking, basting often, about 5 minutes longer or until the chicken is thoroughly tender and nicely glazed.
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