Asian Glazed Chicken Drumsticks

Holy cow this recipe is so tasty and good for you too! the recipe is from Skinny Taste

8 medium chicken drumsticks, skin removed
1 tsp olive oil
1 cup water
1 tsp Sriracha hot sauce (in the Asian section- you can add more if you like things hotter)
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp sugar
3 cloves garlic, crushed
1 tsp ginger, grated
2 tbsp chives or scallions, chopped
1 tsp sesame seeds

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little olive oil. Add water, balsamic, soy sauce, sugar, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally.

Mine didn't get too thick so I added a little of the liquid to some cornstarch and then added it back in and it helped thicken it up. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives/scallions and sesame seeds and serve. Serve with rice.

Chicken Gyros

I found this recipe on The Girl who Ate Everything. John loves gyros so I was excited to try this recipe. I tweeked a few things for our tastes (thanks Val!) but they were good! Even our boys ate them! Its best to prepare the sauce and marinade the night before and it makes putting them together a cinch. We used the pitas from Costco.

Pitas

Tomatoes

Red onion, we sauted ours slightly

Tzatziki sauce:
1 cup plain Greek yogurt

1 regular cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Extra virgin olive oil

For the chicken:
2 teaspoons minced garlic
Juice of 1 lemon (1 Tablespoon)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts cut into strips

Directions:
Peel cucumber and remove seeds. Chop in food processor. Wrap in a towel and squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.

Refrigerate for at least 30 minutes before serving to allow the flavors to blend but I think its best overnight.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour, best overnight.

 

Cook the chicken in a saute pan. I added quite a bit of the marinade I liked it already cut into strips so it had a lot of the marinade flavor.. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately. 

 

Chicken Parmesan

Yummy and easy. I found this recipe off of Food Wishes. He has a great video tutorial. I made the marinara from our freshly canned tomatoes. So yummy!

2tbsp olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste
6 boneless skinless chicken breasts (I used 5, but they were huge!)
2 cups marinara sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons

Drizzle olive oil, garlic, red pepper into baking dish. Place chicken on top. Add marinara sauce and fresh basil. Add half of the cheese, then top with the croutons. Ours were huge and I should have broken them up a little bit. Next time I think I will lightly crush them. Top with remaining cheese. Bake at 350 for about 40 min. I also think next time I will wait 10 to 20 minutes before adding the top cheese because it got a little too done by the time the chicken was done.

Bacon-Wrapped Teriyaki Chicken Skewers

This recipe came from Our Best Bites and it is YUMMY! Their recipe is more for a party where we have adjusted it for large dinner.

2 boneless skinless chicken breasts

About 8 oz. lean bacon, NOT thick-sliced (thick bacon is too hard to work with in this recipe)

1 large can pineapple chunks

Homemade Teriyaki sauce (recipe at bottom)

Kebab skewers or toothpicks

 

Use kitchen shears to cut the bacon slab in half.. Refrigerate until ready to use. Cut chicken into bite-sized pieces.

Drain the pineapple and set up a little work station with skewers, bacon, chicken, and a 9x13 baking dish. Wrap a piece of bacon around a chicken piece, add pineapple and onionand repeat until skew is full. Repeat until you run out of chicken. We ran out of bacon first and we did some plain chicken mixed into our skewers. Pour Teriyaki sauce over everything, reserving about 1/4 c., and marinate in refrigerator for at least 4 hours, no longer than about 8.

 

Preheat grill; when about 350-400 degrees, place skewers on grill and baste with reserved Teriyaki sauce. Cook about 7 minutes and flip skewers. Baste again and cook another 7 minutes.

 

Teriyaki Sauce

1 Tbsp. cornstarch
1 Tbsp. cold water
½ c. white sugar
½ c. soy sauce
¼ c. cider vinegar
1 clove garlic, minced
½ tsp. ground ginger
¼ tsp. black pepper

In a medium saucepan, combine sugar, soy sauce, vinegar, garlic, ginger, and black pepper. You can use either ground ginger as directed or about 1 1/4 tsp. of fresh ginger. Combine your ingredients in the saucepan and bring to a boil over medium-high heat. While sauce is heating, combine cornstarch and cold water. When sauce comes to a full boil, add cornstarch mixture and stir until sauce is thickened and bubbly. Remove from heat. You can store it in the fridge in an air-tight container for up to 2 weeks

Cheesy Chicken Italian-o

My Bro and Sis in law made this while camping and it was so yummy. They even had everything all cut up in bags so there was very little prep while camping. The recipe came from Byrons Dutch Oven Recipes. When they made it they had adjusted a few things and I liked it that way so I adjusted it here the way they made it.

1 lb. bacon
1/4 cup honey
8 chicken breasts; cut into chunks
2 tsp. ground oregano
3 cloves garlic; minced
2 tsp. basil
1 large yellow onion; sliced
1 1/2 tsp. parsley
6 large tomatoes; diced
(1) 10 3/4 oz. can tomato puree
1 tsp. salt
1 yellow red pepper; cut into chunks
1/4 cup balsamic vinegar
1 tsp. ground black pepper
3 cups Mozzarella cheese; grated
3 cups Cheddar cheese; grated


Heat a 12" Dutch oven using 20-22 briquettes bottom. Slice bacon into 1" strips then add to hot oven and fry until brown. Remove bacon from oven. Remove and reserve all but 2 Tbs. of the bacon grease from the oven. Add chicken and garlic to oven and cook, turning frequently, until juices run clear when chicken is pierced with a fork. Remove chicken from oven and add reserved bacon grease. Line the bottom of the oven with onion slices then put chicken on top of the onion. Add tomatoes and bell pepper.

Cover and bake using 12 briquettes bottom and 12-14 briquettes top for 30 minutes. In a large measuring cup make a sauce with the tomato puree, balsamic vinegar, honey, oregano, basil, parsley, salt, and pepper. Stir to mix well. Sprinkle bacon over top of cooked vegetables then pour sauce over vegetables. Cover and bake another 15 minutes. Sprinkle cheeses over the top. Replace lid and let sit for 15 minutes until cheese is melted.

Creamy Chicken Italiano

This recipe is from my friend Amanda. I love that its so easy and fast and yet yummy enough for guests.

1/4 Cup water
1 pkg dry Italian Seasoning (It will be by the dry packets of ranch)
1-8 oz pkg cream cheese
1 can cream of chicken soup
2 boneless chicken breasts

Put the chicken in Crock pot. Mix together dressing and water and pour it over the chicken. Cook on low for 2-3 hours. Add soup and cream cheese and let warm and then stir. Cook another 1-2 hours or until its all nice and creamy. We eat it over noodles.

Chicken Ranch Quesadilla

Super easy and fast and my kids liked them minus the green onions. These were even easier because we have been watching at the end of the day for rotisserie chickens to go half off and then shredding the chicken and freezing it. Its been so great to be able to go outside and grab a bag of already shredded chicken!

1 c chicken shredded
1 c Monterrey jack cheese, grated
1/2 c ranch
1 green onion, sliced
tortillas

Mix all ingredients expect tortillas. Spread mixture over tortilla and cook on both sides until the cheese is melted and the tortilla nice and toasted.

Yummy and fast! Not a great hyperphe recipe :)

Chicken Cordon Bleu Bake

2-4 chicken breasts
4 slices good thick ham
Swiss cheese slices
1 can cream of chicken soup
1 c sour cream
2 Tbsp Worcestershire sauce
1/2 c breadcrumbs
2-4 Tbsp butter

Cut chicken and ham up into bite size pieces. Mix and place half of the chicken and ham in a 9x9 baking dish. Cover with swiss chesse slices and then place remaining chicken and ham over the top. Combine soup, sour cream, and Worcesershire sauce in a bowl. Pour over top of chicken and ham. Top with a layer of breadcrumbs and melt 2-4 Tbsp butter in a dish and drizzle over break crumbs.

Bake at 350 for 45-60 minutes.

BBQ Chicken Calzones

Make 1 recipe of the pizza dough (in bread and rolls section)

Inside:
Cream cheese
chicken
BBQ sauce
Bell peppers
Pineapple
tomato
Green onions
mozzarella cheese

Place chicken in boiling water and let cook until done. Drain chicken and shred into pieces. Spilt dough into 4 balls and roll each ball out into an oval on a floured surface. Spread a layer of cream cheese and BBQ sauce over the oval, leaving the edges clear. Grease a cookie sheet and place each oval on cookie sheet with half of the oval going over outer edge (when you fold the dough over and pinch together the entire calzone will be on the sheet). Place desired toppings on the part of the dough on the cookie sheet. Fold the other half of the dough over and pinch the dough together. You can put water on your fingers if the dough won’t stick together on its own and it should help. I will sometimes after pinching the edge together turn the pinched edge up and then flip it over tucking the pinched edge underneath so it seals it even better. When outer edge is sealed brush the top with olive oil or butter and sprinkle with garlic salt. Bake at 475˚ for 10-15 minutes or until golden brown.

Santa Fe Chicken

2-4 boneless skinless chicken breasts
1-2 cups frozen corn
1-2 roma tomatoes, diced
¾ c grated cheese
½ c red onion, diced
green onions, diced

Season chicken with seasoning salt and cook on the BBQ. Meanwhile put corn and onion in a skillet with a little bit of olive oil and sauté until just starting to blacken. Dice tomatoes and grate cheese. Place a chicken breast on each plate and sprinkle with cheese. Top with corn and onion mixture, tomatoes, and green onions. You almost wont be able to see the chicken after you have loaded it all up!

Chicken Enchiladas

This recipe came from my friend Kara and they are the best! So flavorful and they go great with some Spanish rice!

2-3 c cooked and cubed chicken
1 onion chopped
1 c sour cream
1 c cheese
1 can green enchilada sauce
½ of a 4 oz can of diced green chilies
Zucchini, roma tomato, and green peppers (optional)
Tortillas

Sauté chicken and onion. Add remaining ingredients except only add half of the green enchilada sauce. Put about ¼ of the mixture in each tortilla, roll, and place in baking dish. Pour remaining enchilada sauce over the top. Bake on 350° for about 20 minutes.

Oven Bake Chicken Nuggets or Strips

Oh these are so yummy. They have a lot of flavor to them!

Chicken
1 c bread crumbs
¼ c barbecue sauce
½ c French fried onions
¼ c mustard

Cut up as much chicken as you would like into either chicken strips or nugget pieces. Place mustard and barbecue sauce into a bowl and mix together. Place French fried onion in a large Ziploc bag and run a rolling pin over to crush them. Add bread crumbs and shake until mixed. Dip each piece of chicken into the sauce mixture and then drop in bag to coat with crumbs. Place on greased cookie sheet. Bake at 350° until chicken is done (depends on chicken size) and crumb mix is toasted.

Garlicky Chicken

Quick easy and petty amazing for the prep time!

1 envelope good seasoning roasted garlic salad dressing
½ c grated parmesan cheese

Combine ingredients together and moisten 6 boneless skinless chicken breasts in water; dip and coat with dressing mixture. Place in a shallow baking dish and bake at 400° for 20-25 minutes.

Chicken Spaghetti Salad

This is from my friend Rachel and its so great for Picnics and BBQ's. It always seems to be better the next day!

6 chicken tenderloins, cooked and shredded
Spiral noodles
Avocado
Green Onions
Kalamata olives
Roma Tomatoes
Broccoli
Red onion
Shredded Parmesan cheese
Good seasoning Italian dressing made with olive oil and balsamic vinegar

Cook noodles, rinse and let cool. Slice up whichever and however much you want of each of the vegetables and toss with noodles. Add chicken after pulling into pieces. Place chicken on top of noodles and add about half the salad dressing onto the chicken and then toss with the noodles. Season with more Lawry’s seasoning salt and more dressing to taste. Put cheese on right before you serve it.

Sweet and Spicy Lettuce Wraps

1 lb cubed chicken
1 jar (11 oz) salsa
3 Tbsp taco seasoning
½ c peach preserves
olive oil
cooked rice

Place chicken in large Ziploc bag with taco seasoning and shake until chicken is completely coated. Place is skillet with 1 to 2 Tbsp olive oil and brown chicken. Combine salsa and peach preserves; stir in with chicken. Bring to boil, reduce heat, and cover for about 5 minutes. Place some rice in Romaine lettuce heart and top with chicken mixture.

Chicken and Dumplings

This was by far my favorite meal that my Grandma Irene would make and I would request it whenever she came into town!

Take a 5-6 lb Stewing chicken, cut it up or use cut up frying pieces. Put in a large pot or Dutch Oven & cover with water.
Add in:
2 chicken bullion cubes,
1 onion cut in small wedges,
carrots,
celery,
touch of parsley, salt, pepper, garlic.

Bring to boil and simmer for 2 ½ - 3 hours, or until tender. When chicken is falling off bones strain out chicken and remove bones. Strain out veggies too and keep chicken and veggies warm. Prepare dumplings according to Bisquick box. Drop by spoonfuls into hot remaining liquid in pot. Reduce heat and cook dumplings 10 minutes with the lid off and ten minutes with the lid on. Spoon off dumplings and serve with chicken and veggies. Spoon out sauce left after dumplings and season with salt and pepper to make a gravy (it should be thick enough from the dumplings).

Creamy Hawaiian Haystacks

These are not your average Hawaiian Haystacks folks! My sis-in-law Kate makes this sauces that is so amazing that you just don't want to stop eating. These are a must try if you like Hawaiian Haystacks!

3 Tbs butter
3 Tbsp flour
2 c whipping cream
1 c milk
1 can cream of chicken soup
2 c cubed chicken
Garlic salt to taste

Whisk butter and flour together in saucepan. Add cream and milk and stir until thickened. Add soup, chicken and season to taste. You can always add more milk to thin it out if you would like.

Serve over rice with pineapple, green onions, cheese, tomatoes, sliced almonds, chopped celery, coconut, chow mein noodles

Peanut Sauce Lettuce Wraps

I fell in love with lettuce wraps at PF Chang's and I also made this Peanut Sauce recipe out of the Thailand the Beautiful cookbook and so I decided I wanted to try to put them together. They are to die for. This is also the recipe that taught us that our oldest son Caleb had a peanut allergy and so we don't get to eat it as often and I would like...

Sauce:
1 ¾ c coconut milk
1 Tbsp red curry paste
¼ c fish sauce
3 Tbsp sugar
1 c peanuts, ground

Wrap insides:
1 chicken breast, minced
2 cloves garlic
¼ onion, minced
veggies
lettuce

For sauce place all ingredients in a saucepan and simmer for 15 minutes. For the wrap insides we put the chicken, onion, and garlic through the food processor (make sure you do it after the peanuts). Add the chicken mixture and a little bit of oil to a skillet and stir-fry until chicken is done. You can also add diced carrot, broccoli, and water chestnuts to the insides to give it more flavor. Wash lettuce and then put a little rice, chicken mixture, and sauce in the lettuce to make a wrap.

Dans Yummy Dinner

Obviously this came from Dan, a good friend back in my Senior year at BYU! He shared with me and my friend Rachel after a long walk back from campus in the cold and nothing had ever tasted better. Now I love it because its a great last minute meal that goes together fast!

1 can corn
2-4 chicken breasts
1 can kidney beans
2 tsp chili powder
1 can black beans
1 tsp garlic salt
1 can diced tomatoes

Place chicken breast in crock pit (they can be frozen). Drain all cans but tomatoes and add to crock pot with spices. Crock pot on low for 8 hrs or high for 4 until chicken falls apart and shreds. Serve in tortillas with cheese and sour cream.

Cashew Chicken

Another great recipe from Thailand the beautiful cookbook!

6 garlic cloves, minced
2 Tbsp sugar
1 lb chicken, cubed
1/8 tsp white pepper
2 Tbsp fish sauce
1 red pepper sliced
2 Tbsp oyster sauce
½ c cashews green onions, sliced

Heat 1-3 Tbsp oil in a large skillet and add garlic, chicken, and red pepper until chicken is browned. Then add the sauces, sugar, and pepper and heat on med-hi until the sauce becomes like a glaze and chicken is done. Remove from heat and add the cashews and green onions. Serve over rice.