Sticky Chicken chunks

New photos!  ***I used the tomato sauce in today’s recipe  instead of ketscup.  I also doubled recipe.

I saw this recipe posted on Facebook and thought hubby and I would enjoy it.  They were using Chicken Wings and although I like chicken wings I opted to use boneless chicken breasts and adapt it to our liking.

I served it over vegetable rice and the sauce really made this a delicious meal.  Prep time was a matter of minutes and I was able to go from oven to table in approximately 30 minutes.

updated version with added steamed carrots

1 lb. boneless chicken breasts cut in chunks
1 to 2 cloves Fresh Garlic, crushed
4 T Tomato Sauce   *** I used ketscup
3 T Brown Sugar
3 T Honey
4 T Soy Sauce
1 T Vinegar
2 carrots cut in large pieces and steamed(optional)
Cooked Rice
Pinch salt, pepper and or hot sauce

Sauce:

Place garlic, ketscup,brown sugar, soy sauce, honey and vinegar in bowl.  Add salt, pepper and or hot sauce.  Stir.  Add chicken cubes to sauce and coat well.

Note:  Make sure to double sauce recipe if you like lots of sauce. 

 Pre-heat the oven to 400 degrees. Spray with cooking spray a large oven dish. ( I used a disposable aluminum tray).

 Arrange the Saucy Chicken chunks in a single layer.

Bake for approximately 20 minutes.  Turn chicken occasionally with a spatula making sure to scoop  the sauce and spoon mixture onto chicken. Bake approximately 10 minutes more or until sauce is bubbling and inside of chicken is no longer pink in color.  The sauce will have coated the chicken nicely.

Serve over rice.  Enjoy!

   Original 2/2016

Italian Stuffed Shells with Chicken and Spinach

A great holiday suggestion.




If you don't want to make homemade pasta but still want a great meal using chicken this filling is a must try.  My Nana made this filling and used it for her homemade ravioli.  This filling is a nice change from cheese or meat ravioli.  I made the filling and today we had some Jumbo Shells stuffed with chicken and spinach and topped them with my homemade marinara sauce.  Bon Appetit!

February 16,2016 original 

I only topped some of the shells with mozzarella (Watching hubby's low fat diet)

Pulse to coarse consistency

Pulse to finer consistency

1 1/2 lb. cooked chicken( I used chicken breasts)  I boiled them with a bit of salt and let them cool(cut in large pieces)
1/2 cup seasoned or unseasoned bread crumbs
1/2 cup grated cheese (of course I use Pecorino Romano)
1/4 cup chopped fresh or frozen spinach cooked
1 T Olive oil
1 clove minced garlic
1 egg beaten
1 tablespoon water if needed to hold together(you can use chicken broth also)

Pulse all in food processor to the consistency you desire.Cover and refrigerate until ready to use.

1 box Jumbo Shells cooked according to directions

Rinse slightly and drain.  Fill and top with fresh marinara sauce or jarred sauce of choice.  Top with grated Pecorino Romano cheese and mozzarella.  Bake 20 to 30 minutes covered.


From my kitchen to yours,

8/30/12

My recipe chicken piccata

My way to make easy Chicken Picatta.

IMO to make good chicken even better is to filet it with a thin knife and using a mallet pound them until desired thinness.

Quality chicken, good ingredients make cooking a breeze.  No special skills required.


Today’s lighter version of chicken piccata served with Farfalle.  2/20/24

6 thin boneless chicken cutlets(pounded to desired thinness)
3 T olive oil
1 T butter
1/2 cup flour

1 tsp. Onion powder 

1tsp. Salt
Pinch pepper


1-14 oz. can chicken broth
2 lemons squeezed
2 to 4 tsp. Capers rinsed and drained

1/2 lb. cooked spaghetti

Update:  Todays meal with parsley potatoes !

In a large skillet place olive oil and butter and heat until butter melts.

Place flour, salt, pepper and onion powder in a large zip lock bag.  Place cutlets in bag individually to coat evenly and lay on a platter.  Place coated chicken in heated pan on low to medium heat  and brown on each side.

Remove chicken from pan and set aside.  Return to pan and add 1/2 cup chicken broth to deglaze pan.  Stir to loosen all pan drippings.  Add juice from two lemons and capers.  Allow to simmer until broth starts to reduce.  Add cooked chicken and the remainder of broth.  Allow chicken to heat and serve over 1/2 lb. cooked spaghetti.  Toss spaghetti with chicken broth mixture.

Enjoy!

Chicken Enchiladas

What a day!  I wanted to make something creamy today so I checked my archives and remembered how delicious this was.  Yummy!  

You’re gonna like it!

8 Flour Tortillas ( I used Azteca) or if you prefer use corn Tortillas 
2 tablespoons butter or margarine
1/2 cup green onions chopped
1 clove minced garlic
1/2 sliced black olives
1- 4oz. drained diced green chillies
1/2 cup sour cream
1 10 3/4 oz. cream of chicken soup
1 1/2 cups chicken (use canned chicken if desired)
1 cup shredded cheddar cheese
1/4 cup milk
Heat oven to 350 degrees..In medium saucepan melt butter, saute onion and garlic in butter until tender..Stir in 1/2 of the sliced olives(reserve the other for top),
green chillies, sour cream and soup; mix well..Set aside 3/4 cup of the soup mixture..To remaining sauce in pan, stir in chicken and 1/2 cup cheese..
Warm tortillas as directed on package. Fill tortillas with chicken mixture; roll up..Place seam side down in ungreased baking dish..In a small bowl, combine reserved 3/4 cup soup mixture and milk; spoon over tortillas..Bake for approx. 30 minutes until bubbly..Serve, sprinkle with remaining cheese and black olives..Enjoy!!!!You can make them in a 13x9 inch pan or as I have done this recipe many times I switch baking dishes for fun. I change my pans depending on who I'm having to dinner or if it's the two of  us :).

Cream of Chicken Vegetable Soup!

 

Here goes my easy creamy vegetable soup recipe!  It’s really delicious!

2-32 oz.  organic chicken broth 

1cup diced chicken

I cup frozen mixed vegetables thawed

Or 1cup carrots, onion ,celery, peas and green beans-and potatoes ( all diced)

1 small can drained garbanzo beans (optional)

I cup cooked pasta (optional)

In a large Dutch skillet add a few tablespoons vegetable oil.

After oil is heated place carrots, onions, celery and potatoes.  Pinch salt and pepper too!

Sauté slowly until slightly tender.

Add chicken broth and diced chicken.  Simmer until all vegetables are tender.

In a separate small

Pot on low heat add 3 tablespoons butter and melt.

Add 1/2 to 3/4 cup flour and whisk until it absorbs butter.( it depends on how thick you want your soup as to amount of flour added.  Add 1/2 cup whole milk and whisk until blended thoroughly.

Slowly pour into vegetable chicken broth until broth slowly starts to thicken.

Enjoy!

 

Enchilada meatballs

Good recipe !  Excellent appetizer!

I have wanted to try an easy Enchilada meatball recipe and I did make some adjustments with ingredients using what I had available.

I’ll note in recipe! ***

I made my own cornbread since I had a box mix. Leftovers with butter for breakfast! Yum!

• 2 cups crumbled cornbread (made a quick cornbread mix)***
• 1 (10 ounce) can enchilada sauce, divided 
• ½ teaspoon salt 
• 1 ½ pounds ground beef chuck (1lb.)
• 1 (10 ounce) can tomato sauce (8 oz) ***
• 1 cup shredded Mexican cheese blend, divided ( I only had sharp cheddar)
  
  
  
  
  
  

• 
  
  
  
  
  
  
  
  
  
  
• Heat oven to 350 degrees
• Step 2

  In a large bowl, combine the cornbread, half of the enchilada sauce, half of the cheese, and the salt. Crumble the beef into the mixture, and blend well using your hands. Shape meat into 1 inch balls, and place on a 10x15 inch jellyroll pan, or any cookie sheet with sides to catch the grease.(I used parchment paper for easy clean up)

• Step 3

  Bake for 18 to 22 minutes in the preheated oven, until the meat is cooked through.

• Step 4

  While the meatballs are cooking, warm the tomato sauce and remaining enchilada sauce in a saucepan. Remove the meatballs from the pan using a slotted spoon, and place in a serving dish. Pour the heated sauce over them, and sprinkle the rest of the cheese on top. Provide toothpicks for serving.

  I did not put the sauce directly on the meatballs.  (I placed in a pourable gravy type dish)***

  Note:  Homemade baked fries.  Salt, olive oil, paprika and onion powder! *** Yummy!

  Enjoy!

  
  

  
  

Chicken broccoli cheese bake

I saw a similar recipe on a Pillsbury website but I didn’t have the items that their recipe called for so I made it my way.

It was very good and easy.

1 large boneless chicken breast cut in small pieces

2 cups whole milk

4 oz. mild cheddar cheese shredded 

2T butter

2T flour

1cup cooked broccoli 

4 large refrigerated biscuits cut into cubes

Sauté chicken in a small amount of oil (set aside)

I’m a medium size pot melt butter, add flour stirring constantly.  Whisk milk into butter flour mix over medium low heat. Add shredded cheddar cheese and continue to whisk until mixture starts to thicken. Add cooked chicken and broccoli.

Spray a medium size casserole with cooking spray..  Place cut biscuits in dish laying on bottom of dish.

Slowly pour chicken cheese broccoli carefully over biscuits.

Bake 350 degrees 20 to 30 minutes.

Enjoy!

Crockpot Chicken in butter and garlic sauce

It's a rainy, cool fall day here in Pennsylvania and I have been slacking on my cooking.  I cook everyday but have been cooking our favorites so today I decided to try an easy new chicken meal.  Can’t beat the convenience of crockpot cooking!

I love crockpot cooking because it's just for people like me who sometimes need a break from cooking but do love to eat.

Here goes:

2 large boneless skinless chicken breasts

3 large carrots cut in large slices

1 bag Yukon Gold potatoes cut in half

1-14.5 oz can chicken broth

1 stick salted butter(I used 4 tablespoons)and it was just fine

3 Tablespoons minced garlic

1 tsp. salt

pinch pepper

1 tsp. dried thyme

1 tsp. dried parsley

Place chicken in bottom of large crockpot

Microwave butter, garlic , salt, pepper, thyme and parsley for 25 seconds and stir.  

Pour 1/2 of mixture over chicken.

Add carrots and potatoes.  Pour remainder of butter mixture over veggies.

Add 1/2 cup of chicken broth

Cover and cook on high for 3 to 4 hours or low for 6 hours. 

Moist and flavorful!!

Chicken stuffed mini peppers

Sweet peppers!  Yummy!  If you have any doubt about a green pepper as far as strong or bitter taste by all means try variegated peppers.   Red, yellow and orange sweet and flavorful peppers are the best choice for sweetness and great flavor.  Note;  how about using this stuffing for your favorite hot peppers? Hmmm

Today I decided to stuff these tiny long peppers and have a side salad and potato as well.  A light and tasty meal.

Enjoy!

Any extra filling I froze into patties.

1lb. Ground moist chicken

1egg

1 tsp. Italian seasoning

1tsp. Salt 

1/2 tsp. Pepper

1/2 tsp. garlic powder 

I small onion grated

1/2 to 3/4 cup breadcrumbs 

Fresh jar sauce( I use Victoria brand marinara sauce)

Shredded mozzarella 

Pecorino Romano cheese 

Wash and remove seeds from peppers.  Fill with as much chicken stuffing as you are able to.  I had about 8 peppers so I’m thinking one and a half to 2 dozen variegated peppers might work if you are not having as many sides as I.  

Place sauce in baking pan.  Add stuffed peppers. Top with more sauce, Grated mozzarella and Pecorino Romano Cheese.

Place in preheated 325 degrees in oven covered for approximately 60 minutes.

Yummy!