Chicken Enchilada Chili

Posted by Lisa, original recipe

This recipe happened kind of by accident.  As most of mine do!  I was intending to make a chicken salsa type dish to eat with tortilla chips.  Well, as I cooked and added ingredients, it turned more into a type of chili.  We did still use tortilla chips, but you certainly could just use a spoon!  It turned out super tasty.

Since I wasn't planning on blogging it, I didn't take any pictures along the way.  But because it was such a hit, I need to blog it so I can duplicate it again in the future!!

Ingredient List:

1 1/2 quarts tomatoes (I had just canned tomatoes and had this much left over, so that is what started this whole recipe.  You can certainly use canned tomatoes)

1 pkt taco seasoning

1 can black beans, drained

1 can corn, drained

1 can chopped green chilies with the juice

1 can refried beans

1 rotisserie chicken, pick all the meat off and rough chop

Directions:

*Put tomatoes,black beans, corn and chilies into deep dish frying 

pan

* Cook it down for a while until some of the liquid has evaporated

*While you still have a bit of liquid in it, add the refried beans and chicken, stir thoroughly.

*Cook until it is the thickness you want and serve!

We served in a bowl with sour cream, tortilla chips and shredded cheese.  

Chicken Cheese balls

Submitted by Lisa

I had some left over cooked/shredded chicken in the fridge and decided to make these to go along with the easy risotto recipe.

Very quick and easy to make.  You can adjust the flavor by adding a little bbq sauce, or buffalo sauce to the chicken mixture.

They have a really nice crunch!  

Ingredients

1 rotissere chicken (picked apart and chopped small)
1/4 c green onion chopped
1 1/2 c cheddar cheese shredded
salt/pepper to taste

panko bread crumbs
flour
3 eggs
oil

Directions:

1.  Shred and chop the chicken, put in bowl.
2.  Add cheese, green onions, and salt and pepper.  Mix well
3.  Make balls the size of golf balls and press them firmly together
4.  Gently roll them into the flour, then the egg, then the panko crumbs
(my pictures for this step were black!  So, use 3 different bowls, one with flour, one for the eggs with a splash of water-whisk them, and one for the panko crumbs)

5.  Set aside and let sit for 5 to 10 min
6.  Heat 1/2 inch oil in frying pan.  4 at a time place them gently in the oil and rotate as they cook, until golden brown.
7.  Place them on a paper towel to dry.

**They cook quickly so don't walk away from them!  Adjust heat as you need to in order to prevent them from burning.**

Dan Dan Noodles (PF Chang Style)

Ok, to most of the world, this is a common flavor I am sure.  But to me and my sheltered taste buds, this was amazing!  I ventured out in making this because of our foreign exchange student from Vietnam.  I wanted to make something that might remind him of home and it was a good choice!  This was really easy to make and so worth it!  (This was the 2nd time I have made it, I forgot the beansprouts this time and missed them!)

Dan Dan Noodles (PF Chang Style)

source: By Galley Wench on May 04, 2009 www.food.com

Ingredients

• 2 chicken breast fillets, skinless and boneless
• 2 tablespoons peanut oil, plus more for cooking chicken
• 1 (6 ounce) packages chow mein noodles ( or Chinese egg noodles)
• 1 1/2 tablespoons garlic, minced
• 1/2 cup green onion, chopped
• 1 tablespoon ginger, minced
• 1/2 cup soy sauce
• 3/4 cup chicken broth
• 1/3 cup dark brown sugar
• 2 teaspoons sambal oelek ( chile-garlic sauce to taste)
• 4 tablespoons cornstarch
• 1/2 cup water

Garnish

• 1/2 cup bean sprouts, or
• 1/2 cup peanuts

Directions

1. Saute chicken breast in a skillet in a little oil for 10 to 12 minutes.
   
   
   
   
   
   
   
2. Allow to cool; then mince.
3. Prepare the noodles following the directions on the package; typically boil for 3 to 5 minutes in 8 to 10 cups boiling water.
   
   
   
   
   
   

   NOT THIS KIND OF NOODLES!!  There are actually "chow mein" noodles that are dried and you boil.  Find them in the Asian section

   
   
   
   
   
   
   
   
4. For Sauce:.
5. In a wok heat 2 tablespoons oil over medium heat.
6. Add garlic and green onion and saute for just a few seconds; careful that the garlic doesn't burn.
   
   (tip: keep ginger root frozen.  It grates up so nicely with a micro planer while frozen)
7. Add soy sauce, chicken broth, brown sugar and chile-garlic sauce. Combine the cornstarch with ½ cup water and stir it into the sauce. Simmer sauce for about 2 minutes or until it thickens

(my pictures of these steps didn't take...camera issues!)

8. Once thick, add the chicken and simmer for an additional 5 minutes.
9. Place cooked noodles onto a serving plate.
10. Spoon chicken and sauce over the top of the noodles.
11. Garnish with bean sprouts or peanuts before serving.

Orecchiette with Mini Chicken Meatballs

I had fallen back into my same ol', same ol' dinners again when I saw this recipe and thought it would be a good one to try out.  I made it tonight for dinner and it was deeeeelicious!! I will definitely make it again.  The meatballs have a nice light texture with a fresh taste.  Give it a try!

source:  www.foodnetwork.com

courtesy of Giada De Laurentiis

Ingredient:

1 pound orecchiette pasta (I couldn't find that so I used mini bow tie pasta)

1/4 c plain bread crumbs (I used italian because that is what I had)

1/4 c chopped fresh flat leaf parsley

2 large eggs, lightly beaten

1 tbsp whole milk

1 tbsp ketchup

3/4 c grated romano

3/4 tsp salt

3/4 tsp pepper

1 lb ground chicken

1/4 c olive oil

1 1/2 c chicken stock

4 c cherry tomatoes ( I used 1 qrt of canned tomatoes from my garden)

1/2 c grated parmesan freshly grated

8 ounces bocconcini mozzarella balls

1/2 c chopped fresh basil leaves

Directions:

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 min.

In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, romano cheese, and the salt and pepper.  Add the chicken and gently stir to combine.

Using a melon baller, form the chicken mixture into 3/4 inch pieces.  With damp hands, roll the chicken into mini meatballs.

In a large skillet,  heat the oil over medium-high heat.  Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes.  Turn the meatballs over and brown the other side, about 2 minutes longer.

(I did a few this way, but since I doubled the batch, I cooked the majority on a cookie sheet in the oven, that worked great and they were very tender)

Add the chicken stock and tomatoes.  Bring to a boil.  Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan.

Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes.

Drain pasta, reserving about 1 cup of the pasta water.  Transfer to a large serving bowl and add the parmesan.  Toss to lightly coat the pasta, adding reserved water if needed.  

Add the meatball mixture,  mozzarella cheese, and 1/2 cup of basil.  Gently toss to combine.  Garnish with the chopped basil.

Tomatillo Chicken Stew

Posted by Lisa
Source: www.simplyrecipes.com

I received a bag full of tomatillos from my father.  The first night I made a variation of chicken chili (with tomatillos) inside an egg roll wrapper...although good, it wasn't blog worthy.

Still having 3/4 of a bag left, I searched for a new recipe and found this one.  The whole family was leery to eat it because we are not very familiar with this little vegie (or fruit?).  

Everyone (except Haley) agreed that they liked the flavor and found that it had a natural savory/sweetness to it.  I will be putting this into my "make again" recipes.

(mine was more like a soup because I added lots more chicken stock, and we served it with a buttered roll)

Ingredients:

Tomatillo Sauce:

1 1/2 lbs tomatillos

1-2 jalapeno chile peppers or 2-3 serrano chili peppers ( I used 1 can green chilies)

1 clove garlic chopped

1 tsp salt

2 tbsp lime juice (or lemon)

pinch sugar (didn't use that)

Stew:

2 lbs boneless, skinless chicken breasts or thighs (I had cooked /shredded chicken already in fridge so I used that)

Salt and Pepper

olive oil

2 yellow onions, chopped (I added 2 tbsp flour when onions were cooked, then added the stock)

2 cloves garlic, minced

1 tsp ground cumin

1 tsp ground coriander (didn't use...was out)

1 1/2 c chicken stock (used about 4 to 6 cups )

2 cups tomatillo sauce (above)

1 tsp dry oregano (didn't use...was out)

1/2 c packed chopped cilantro (about 1 bunch rinsed and chopped, stems and leaves..I didn't use the stems)

(I added 1 bag of shredded carrots also, it added a nice texture)

1 Make the tomatillo sauce. Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place them cut-side down on an aluminum foil-lined roasting pan. Broil for 5-7 minutes until blackened in spots. Let cool enough to handle. Place the tomatillos, any juice they have released, chile peppers, garlic, salt, lime juice and sugar in a blender, and pulse until well blended. If you make ahead, refrigerate until needed.

2 Heat a couple tablespoons of olive oil in a large, thick-bottomed pot on medium high heat until almost smoking. Pat dry the cubed chicken parts with paper towels. Sprinkle salt and pepper over them. Working in batches so as not to crowd the pan, and adding more olive oil when necessary, brown the chicken pieces on two sides. When you place the pieces in the pan, make sure there is room between them (otherwise they will steam and not brown), and don't move them until they are browned on one side. Then use tongs or a metal spatula to turn them over and don't move them again until they are browned on the other side. Do not cook through, but only brown. Remove the chicken pieces from the pan and lower the heat to medium. There should be a nice layer of browned bits (fond) at the bottom of the pan.

3 Add the onions to the pan, and a tablespoon or two more olive oil if needed (likely). Add ground cumin and coriander. Cook a few minutes, stirring occasionally until onions are softened and the browned bits from the chicken have been picked up by the onions and are no longer sticking to the pan. Add the garlic and cook for 30 seconds more, until fragrant.

4 Add the browned chicken, the tomatillo sauce, chicken stock, and oregano to the pan. Stir to combine. Bring to a boil and reduce to a simmer. Cook, partially covered, for 20 minutes until chicken is cooked through. Add the cilantro to the stew in the last minute or so of cooking.

Serve over white rice, accompanied with sour cream if needed to offset the heat from the chiles. The stew will thicken as it cools.

Chicken Won Ton Bites

Submitted by Lisa

Adaptation from my Aunt Julies recipe

It was one of those nights where dinner wasn't planned ahead so I rummaged through the fridge and cupboard and created these...sort of!  My aunt Julie makes something similar but uses ground beef.  I had cooked chicken in the fridge so I decided to change it up a bit and use that.  They were a hit.

Ingredients:

won ton wrappers (found in the produce section)

1 lb. cooked shredded chicken

1 1/2 c shredded cheddar cheese

1 1/2 c shredded mozzarella cheese

1 pkt dry ranch seasoning mix

1 cup milk

Directions:

Take the won ton wrappers and place them inside a small muffin tin.  Bake them at 350 for 5 to 7 minutes until slightly browned.  

While those are baking, mix the cheese, chicken and ranch mix together.  Once blended, pour the milk over it and stir to moisten all ingredients.  

Take the won ton out of the oven and fill each one with the cheese/chicken mixture and return to the oven until heated through and melty...about another 5 to 7 minutes.  I had enough filling to make about 30 or so of them.

**the recipe my aunt uses is:  1 lb cooked ground beef, black olives, red peppers, cheeses, ranch and milk...follow same directions as above**

Chicken Piccata Pasta

Submitted by: Lisa
Adapted from Rachel Ray Food Network Recipe

You really can make this meal in 1/2 an hour!  I had some chicken already cooked in the fridge and not much time to get a meal together.  I did a little search on www.foodnetwork.com and found a recipe that I adjusted below.  I was really pleased with it and the kids gobbled it up too.

Most of these ingredients are staples around the house so it is an easy one to whip together.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
• Salt and pepper
• 1 1/2 tablespoons butter
• 4 cloves garlic, chopped
• 1/4 onion, chopped
• 2 tablespoons all-purpose flour
• 1/2 cup chicken stock
• 2 tbsp lemon juice
• 1 cup chicken broth or stock
• 1 tbsp parsley
• 1/2 cup Parmesan cheese
• 1 pound penne rigate pasta, cooked to al dente
• Chopped green onions, for garnish

Directions

Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. 

Remove chicken from pan and return the skillet to the heat.

 Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and onions to the skillet. Saute garlic and onions 3 minutes. 

Add flour and cook 2 minutes. Whisk in 1/2 c chicken stock and reduce liquid 1 minute. 

Whisk lemon juice and 1 cup broth into sauce. Stir in parsley. 

When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine.

Stir in the parmesan cheese.

Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped green onions.

Barbecue Chicken Salad with Cilantro Lime Ranch Dressing

Recently my three sisters came to my house for a "sisters' weekend" visit.  We had so much fun!  It was the first time we'd ever done anything like that, and while I still had my kids to take care of, my sisters pitched in and helped a ton.  They even cleaned out and rearranged a few rooms for me!  Now that's love.  One of the meals we had during their stay was this salad.  It is one of my favorites.  My friend, Lara, from recipeshoebox.blogspot, introduced it to me a few years ago and I've been making it loyally ever since.  She has lots of great recipes on her website, so you should check it out.

When I first read this recipe I thought that the combination of bbq chicken and mexican-type ingredients was a strange one.  But boy does it work.  I must say, though, that the absolute star of the show is the dressing.  For best results, make it a few hours or a day ahead to let the flavors really come together. Do not make substitutions, like Miracle Whip or off-brand ranch dressing packets.  I did that once and was horribly disappointed.  I am not lying or exaggerating either, when I admit that we sisters were eating the dressing out of the container with spoons.  Sounds disgusting, right?  Wrong!  Just make it and you'll see.

BBQ Chicken Salad with Cilantro Ranch Dressing
Note: I find it easiest to cook the chicken in a crockpot and make the dressing the morning of or evening before I want to serve it.  After the chicken is done cooking, just drain it and mix in the bbq sauce.  Doing it ahead of time ensures that all the flavors have melded and makes it quite easy to throw the whole salad together.

The ingredients:
2 hearts of Romaine, chopped
1 can corn, drained (or 15-oz. frozen white corn, thawed)
1 can black beans, drained and rinsed
15 grape tomatoes, halved (or just chopped tomatoes)
3-4 cooked chicken breasts, cubed or shredded
favorite BBQ sauce
shredded Mozzarella cheese

DRESSING:
1 envelope Hidden Valley Ranch dressing
1 cup mayonnaise
1 cup milk
1/2 bunch cilantro
1-2 cloves of garlic
juice of one lime (or 2 Tbs.)

Place lettuce in a serving bowl. Layer with corn, black beans, and tomatoes. Mix cooked chicken with BBQ sauce and top over salad. Sprinkle mozzarella over the top.

Place dressing ingredients into blender or food processor and combine well.  Drizzle over salad.

Source: recipeshoebox.blogspot.com

Baked Pasta with Chicken, Broccoli and Smoked Gouda

This was such a delicious dish!  I found myself eating it cold out of the fridge, that's how good it was.  Or  maybe that's how low-class I am.  Either way, this was such a treat - it's warm and saucy and has so many flavors and textures. My kids all snarfed it down and were disappointed when it was all gone.   Not only is this dish great because many kids will like it, but also because you can make it ahead of time and just leave it in the fridge until it's time to heat through.  

Now this dish wasn't one of the quickest meals I've made, though it wasn't difficult.  It does take a bit of chopping and prep work, but it really is worth it.  I find, with dishes like these, that getting all of the components ready to add to the dish before you start cooking, really helps things go smoothly.  And then you can pretend you're hosting your own cooking show!  Enjoy!

*Serves 6-8

*Note: See the asterisk below the recipe for make-ahead directions.

Topping:
3/4 cup bread crumbs (store-bought or make your own)
2 tablespoons butter, melted

Filling:
1 bunch broccoli (about 1 ½ pounds), stalks cut off, florets trimmed into 1-inch pieces
12 ounces penne pasta (or bowties)
2 tablespoons olive oil
1 medium onion, minced
6 medium garlic cloves, finely minced or pressed through a garlic press
1 teaspoon dried thyme
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1 teaspoon salt
½ teaspoon pepper
1 ½ pounds boneless skinless chicken breasts (about 3), trimmed and cut into bite-size pieces
3 ounces smoked mozzarella, shredded (I couldn't find this so I subbed smoked Gouda - it was delish)
8 ounce jar oil-packed sun-dried tomatoes, drained and chopped into pieces

In a small bowl, combine the bread crumbs and butter and set aside. Lightly grease a 9X13-inch baking dish and set aside.

Preheat the oven to 400 degrees and make sure the oven rack is placed in the middle of the oven. In a large pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. The broccoli cooks quickly so stay close! Cook the broccoli for 1 minute, until it is bright green. Quickly remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente, about 1-2 minutes less than how you would eat it normally (it will cook a bit more in the oven while baking). Drain the pasta in a colander and toss with 1 tablespoon olive oil. Leave it in the colander and set it aside.

Wipe the pot dry. Add the remaining 1 tablespoon oil and return to medium heat until shimmering. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes and smoked mozzarella.

Add the cooked pasta and broccoli to the sauce; stir to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.

*The casserole can be prepared in advance with the following steps: after the broccoli is removed from the boiling water, plunge it into a bowl of ice water and cool completely. Assemble the casserole following the directions in the recipe. After the casserole is spread in the prepared baking pan, let it cool for 5-10 minutes before covering with plastic wrap and refrigerating for up to 8 hours. To bake, preheat the oven to 375 and bake uncovered for 30 minutes.

Source: www.melskitchencafe.com

Chicken Pot Pie Soup

Submitted by: Hannah

Okay first of all forgive me for the sad picture but the taste will make up for it! This is a yummy recipe that got my 3 year olds approval (which is hard to get some nights). It has also reassured me that we can stick with a healthy lifestyle for a long to come with recipes like this because it is still satisfying and comfort food without all of the fat. I recently stumbled onto a blog called Skinnytaste.com and since I am on weight watchers it was an exciting find. The blog is all about healthy recipes and it even breaks down the weight watchers points for you. Give this a try I think you and your family will love it. I normally would have served this with a salad full of veggies or maybe a crusty piece of bread but it was good all by itself too.

Chicken Pot Pie Soup
Gina's Weight Watcher Recipes
Servings: 9 • Serving Size: 1 cup • Old Points: 3 pt • Points+: 4 pts
Calories: 169.2 • Fat: 1.2 g • Protein: 18.5 g • Carb: 21.2 g • Fiber: 2.3 g

Servings: 6 • Serving Size: 1 bowl (1-1/2 cups) • Old Points: 5 pt • Points+: 6 pts
Calories: 253.8 • Fat: 1.8 g • Protein: 27.7 g • Carb: 31.9 g • Fiber: 3.4 g

• 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
• 2 cups water
• 4 cups fat free milk
• 1 large celery stalk, chopped
• 1/2 medium chopped onion
• 8 oz sliced baby portabella mushrooms
• 2 chicken bouillons
• fresh ground pepper
  
• pinch of thyme
• 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
• 2 potatoes, peeled and cubed small
• 16 oz cooked chicken breast, diced small
• salt

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

I found it needed a bit more salt and pepper at the end so make sure to taste along the way.

Source: skinnytaste.com

Indian Butter Chicken

Submitted by Hannah

Now I know that Heather just recently posted an Indian recipe but I happen to love Indian food and can't get enough of it so I thought I would add another good one. I would say this dish is definitely the closest I have found to my restaurant favorites, it is delicious. If you are lucky enough like me to have a Trader Joe's near by they have the best 3 layer humus and naan bread that I like to serve with this. My 3 year old usually has seconds of this meal, now that is a successful meal.

1 onion (1/2 lb.), peeled and chopped
2 tablespoons fresh ginger, finely chopped
2 cloves garlic, minced
1 fresh jalapeño, seeded, and chopped
1 tablespoon olive or canola oil
2 teaspoons garam masala ( I only used 1 tsp and added 1 tsp of curry powder)
1 teaspoon chili powder
1 teaspoon cardamom ( I did not add this because it is very expensive but I didn't miss it either)
1/2 teaspoon coriander
1 can (6 oz.) tomato paste
2 1/2 cups chicken broth
1/2 cup half and half or heavy cream
1/4 teaspoon crushed bay leaves (I used 2 bay leaves instead)
1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch chunks
1/2 teaspoon coarse-ground black pepper
1 teaspoon salt
1/4 cup (1/8 lb.) butter
2 cups basmati rice, uncooked
Lime wedges
Fresh cilantro, chopped

Cook rice according to package instructions.
In a large saute pan, combine onion, ginger, chili, and oil. Stir often over medium-high heat until onion is lightly browned, about 5 minutes. Stir in garlic, garam masala, chili powder, cardamom, and coriander. Saute for an additional 2 minutes.
Scrape mixture into a blender or food processor; add tomato paste and chicken broth. Whirl until very smooth. Pour mixture back into pan, add half and half or cream and crushed bay leaves, and bring to a gentle  boil over high heat (mixture is inclined to spatter). Reduce heat and simmer, stirring often, until reduced to 3 cups, about 5-7 minutes. Pour sauce into a bowl. Rinse and dry pan.
Pat the chicken dry. Mix chicken with salt and pepper. Set pan over high heat; add 1 tablespoon butter and the chicken. Stir until chicken is no longer pink on the surface, 2 to 3 minutes. Add the sauce and simmer over medium heat, stirring often, until chicken is no longer pink in the center (cut to test), 3 to 4 minutes. Cut remaining 3 tablespoons butter into chunks and stir into sauce until melted.
Spoon chicken and sauce onto rice. Squeeze lime juice over portions and garnish with cilantro.

Asian Chicken Salad

Submitted by Melanie

• Ok this salad is so yummy! I had some friends over the other day for lunch and thought this would be a great salad to serve. I was so glad that I did. My friends loved it. It has been so hot here in Texas that I don't want to make anything that will heat up the kitchen, or that will make me feel even more sluggish. This salad is a great option. The flavors are great and it is very light.

INGREDIENTS

• 2 tablespoons brown sugar


• 2 teaspoons soy sauce


• 1 tablespoon sesame oil


• 1/4 cup vegetable oil


• 3 tablespoons rice vinegar


• 1 (8 ounce) package dried rice noodles (I used Chow Mein noodles)


• 1 head iceberg lettuce - rinsed, dried, and chopped


• 4 boneless chicken breast halves, cooked and sliced


• 3 green onions, chopped


• 1 tablespoon sesame seeds, toasted


• 1 can of Mandarin oranges


• 1 red bell pepper

Directions

Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe (I mixed all the ingredients for the dressing, brought it to a boil and cooled in the fridge for about 30 minutes).

To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.

In a large bowl combine the iceberg lettuce, cooked and sliced chicken, green onions, Mandarin oranges, red bell pepper and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.

Source: Allrecipes.com

Tikka Masala

I love, love, LOVE this meal.  I'm not even a connoisseur of Indian food, but the first time I tried this I was smitten.  There are just so many complex flavors going on in this dish that set it apart.  The charred chicken with coriander and cumin, the browned onions, rich cream and delightfully spicy garam masala.  My husband and kids are also big fans of this meal, which makes it easy to put on the dinner rotation.  Sometimes if I know I'm going to be pressed for time, I'll make the chicken the day before.  I never use the hot chili peppers, but if you like it hot add them in!  I find the heat from the spices is sufficient for my kiddos.

Ingredients

• 3 whole (to 4) Chicken Breasts
• Kosher Salt
• Ground Coriander
• Cumin, To Taste
• 1/2 cup Plain Yogurt
• 6 Tablespoons Butter
• 1 whole Large Onion
• 4 cloves Garlic
• 1 piece (approximately 2 Inches) Chunk Fresh Ginger
• Garam Masala
• 1 can (28 Ounce) Diced Tomatoes (petite diced preferred, but not necessary)
• Sugar
• 1-1/2 cup Heavy Cream
• 2 cups Basmati Rice
• _____
• OPTIONAL:
• Fresh Cilantro
• Chili Peppers
• Turmeric
• Frozen Peas

Preparation Instructions

Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven (You can also grill the chicken with great results).

Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.

Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.

To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.

After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.

Source:  thepioneerwoman.com