Chicken recipies anyone? Or white meat in general?!
Chicken recipies anyone? Or white meat in general?
I really am trying to prepare my food the night before I work so I don't eat junk/crap instead. What are some quick yet tasty recipies that you use for chicken or other white meats. I am trying to cook organically, so anything along those lines would be great! Thanks.
Answers: ROTEL CHICKEN PASTA
12 oz. Velveeta cheese
1 box cream cheese
1 small can Rotel tomato (large can if you like it spicier)
1 can cream of chicken (or cream of celery/mushroom)
7 oz. Angel hair pasta
3-4 chicken breasts (boiled and shredded or cubed)
Combine Velveeta, cream cheese, cream of chicken soup and Rotel in skillet. Heat until all cheeses are melted. Add chicken and let simmer about 15 minutes. Boil angel hair pasta for 4 minutes, drain and add to mixture before serving. one of my fav. recipes is apple cidar chicken
3 chicken breasts
1/2 cup cidar vinegar
1/2 cup chicken broth
salt and pepper
salt and pepper the chicken and cook to where its almost cooked through(in a skillet)
remove chicken and set aside, in the same skillet add vinegar and broth, scrape pan to get chicken bits off the bottom. bring to a boil. reduce heat and reduce to half. place chicken back in pan and coat with sauce, cook until chicken is cooked through. all in all this should only take about 20 minutes. http://allrecipes.com/
here are some of my favorite recipes from this website:
easy polyneasian chicken
INGREDIENTS
* 6 chicken thighs
* 1 (15.25 ounce) can fruit cocktail
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse and pat dry the chicken pieces. If you wish, remove the skins (not mandatory). Place chicken in a 9x13 inch baking dish.
3. Pour the fruit cocktail and juices evenly over the chicken and bake in the preheated oven for 1 hour (no turning or basting needed). Let cool and serve.
Oriental Chicken salad
INGREDIENTS
* 1/2 cup diced cooked chicken breast meat
* 2 tablespoons soy sauce
* 3 tablespoons rice vinegar
* 1 1/2 tablespoons white sugar
* 1/2 cup peanut oil
* 3 green onions, minced
* 1 (3 ounce) package ramen noodles - cooked, drained and chilled
DIRECTIONS
1. In a small bowl combine the soy sauce, vinegar, sugar and peanut oil.
2. In a medium sized bowl toss the dressing with the chicken, scallions and noodles. Chill and serve.
&
easy SPICY chicken and rice
INGREDIENTS
* 4 skinless, boneless chicken breasts
* 1 (14.5 ounce) can diced tomatoes with green chile peppers
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 cup uncooked white rice
* salt and pepper to taste
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl combine the tomatoes/chiles, soup, rice, salt and pepper. Mix well. If necessary, add a little water.
3. Place chicken breasts in a 9x13 inch baking dish. Pour sauce mixture over chicken. Cover and bake for about 45 minutes, until rice is tender. I really like chicken pesto. I found a recipe on http://www.recipezaar.com
1 1/2 cups cilantro leaves, packed
10 large fresh spinach leaves
1/4 cup cashews
1 fresh garlic clove
1/4 cup olive oil, and flax oil combined (adjust up to 1/2 cup as necessary)
Chop cilantro, spinach, cashews, and garlic in food processor until fine.
Add oil and remaining ingredients and blend until incorporated.
Pesto keeps for one week if stored in an air tight container in the refrigerator.
You just add it to you favorite noodles and fried/grilled chicken breast. Yep, mine that was just published (but where I can't say, had to sign a disclaimer)
4 medium boneless, skinless chicken breasts
2 tbs olive, peanut, or all purpose vegetable oil
3 TBS coarse grain or Dijon type mustard
1/2 cup Apricot preserves........
1/4 cup cider or raspberry ( or variation of those) vinegar
(to make this and Orange version, substitute orange marmalade for the apricot preserves) [or orange marmalade]
In a 10-12" skillet, heat oil, add 1 TBS butter, to taste...Heat skillet to med high heat.......when pan comes to med hi heat, add chicken breasts, and increase heat to high..........brown chicken on one side, 4 minutes and turn..........meanwhile, mix preserves ( or marmalade) with mustard and distribute mixture over breasts (or chops, if using pork)......lower heat to LOW and cover, 10 minutes.....
Remove breasts (or chops) to ovenproof plate or dish to a preheated 200F degree oven, covered with foil.........
Bring remaining pan contents to a high boil and gradually add vinegar, bring back to a boil and slowly boil, until reduced by half in volume..(you should have enough to serve over the pork chops, generously) Serve over pork chops with buttered noodles and a cabbage salad (sweet slaw type....)
This can also be reheated very well with a rice (jasmine is my fave) or the noodles....travels and reheats very well.........and your co-workers are gonna be begging you for a taste, believe me.......that's why I quadruple the recipe and bring 2 servings to work, so I won't be hounded!!!!! Enjoy!!!
Enjoy!!! try this
Creamy Mexican Crockpot Chicken
ingredient:
* 10 oz. can condensed cream of chicken soup
* 10 oz. can condensed cream of mushroom soup
* 1 cup green salsa
* 1 cup sour cream
* 1 onion, finely chopped
* 2 cloves garlic, minced
* 1 Tbsp. olive oil
* 12 corn tortillas, each torn into 8 pieces
* 4 cups chopped cooked chicken
* 1-1/2 cups shredded Cojack cheese
PREPARATION:
*Spray inside of crockpot liner with nonstick cooking spray. In large bowl, mix soups, salsa, and sour cream. Cook onion and garlic in oil in small saucepan until tender, about 4 minutes. Add to soup mixture along with chopped cooked chicken.
*Layer tortillas and soup mixture in crockpot.
*Cover crockpot and cook on LOW for 4-5 hours until bubbly. Sprinkle with cheese, cover and let stand until cheese melts. 8 servings
or this
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Ingredients
For the chicken:
* 2 chickens (2 pounds each)
* 1 lemon, cut into 8 wedges
* 5 sprigs fresh rosemary
* 4 tablespoons olive oil
* 4 tablespoons unsalted butter
* 1/2 teaspoon soy sauce
* 4 cloves garlic, peeled and smashed
For the sauce:
* 3 1/3 cups low-sodium chicken broth or high-quality chicken stock
* 1/3 cup dry white vermouth
* 3 tablespoons unsalted butter
* 1 shallot, minced
* 3 tablespoons all-purpose flour
1. To prepare the chickens, rinse them inside and out with cool water, and pat dry with paper towels. Sprinkle generously inside and out with kosher salt and pepper. Cover and refrigerate for at least 1 hour, or overnight, before cooking.
2. Heat the oven to 375°F.
3. Fill a small saucepan halfway with water, add the lemon wedges, and bring to a boil over medium-high heat. Lower the heat and simmer until the lemon rinds are thoroughly softened, about 10 minutes. Drain and reserve 6 wedges for the chicken. Finely chop the remaining 2 lemon wedges and reserve separately for the sauce.
4. Strip the needles from 3 of the rosemary sprigs, discarding the stems. You should have about 3 tablespoons of needles. In a small frying pan over medium heat, combine the olive oil, butter, soy sauce, garlic, and rosemary needles, and heat until the butter melts and the garlic is golden, about 3 minutes. (The rosemary will turn crispy as it fries in the butter.) Use a slotted spoon to remove the rosemary needles and garlic from the butter, and reserve each separately. Reserve the flavored butter mixture.
5. Remove the chickens from the refrigerator and pat dry with paper towels. Fill the cavity of each bird with 3 lemon wedges, 1 of the remaining sprigs of rosemary, and half of the sautéed garlic, and place in a large baking dish or roasting pan. If you like, you may truss the chickens with butcher’s twine. Brush the outside of the birds with the flavored butter using a basting or pastry brush. Roast until the skin is crisp and the meat is thoroughly cooked but still juicy, 60–65 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 160°F–165°F.
6. While the chicken is roasting, make the sauce: Combine the chicken broth and vermouth in a saucepan over medium-high heat, and bring to a boil. Reduce the heat and simmer until the liquid is reduced by about half, 10–12 minutes. Keep warm over low heat. When the chickens are done, transfer them to a cutting board, tipping each bird as you remove it to let the juices from the cavity drip back into the pan. Tent the birds with a piece of aluminum foil to keep them warm. Pour off any excess grease from the pan. Pour the hot broth mixture from the saucepan into the baking pan and deglaze, scraping up any browned bits on the bottom with a wooden spoon or spatula. Return the mixture to the saucepan and bring to a simmer over medium heat.
7. Meanwhile, in a small frying pan melt 2 tablespoons of the butter until foamy. Add the shallot, reserved chopped lemon, and reserved rosemary needles, and cook, stirring frequently, until browned, about 3 minutes. Sprinkle the flour over the mixture and cook, whisking constantly, until the flour is absorbed and looks slightly toasted, about 3 minutes.
8. Carefully add 1/2 cup of the hot broth mixture to the frying pan, whisking constantly until completely blended. This will produce a smooth paste that will thicken the sauce. Gradually whisk the paste back into the hot stock, and simmer until the sauce is thickened, 10–12 minutes.
9. Let the chickens rest at least 10 minutes before carving. To carve, use a sharp, heavy knife to separate the legs and thighs and the wing portion from the body by cutting through the joints. Then slide a knife with a thinner, more flexible blade down each side of the breastbone, scooping out the breast section and leaving the skin intact, if possible. Serve a mixture of dark and white meat, placing the white meat on top of the dark. Ladle the sauce on top and serve immediately. If you like you can download this free chicken cookbook with 300 recipes :