Simply Cookbooks

Posts Tagged ‘chicken’

We eat a lot of chicken in this house; at least 3-4 times a week.  So coming up with different ways to cook it, different tastes, and recipes for the leftovers is always a challenge.

I have been making this for a number of years and it is always gone, no leftovers.  I vary the recipe depending on what spices, how much chicken I have left over, vegetables and cheeses.

I have never made the same recipe twice, so it is new everytime!

Ingredients:

3 lb frying chicken
1 10oz pkgs. frozen broccoli or 2 bunches fresh
1 cup mayonnaise
1 103/4 oz can condensed chicken soup
1/4 tsp. curry powder
1 Tbsp lemon juice
1/2 c grated Cheddar cheese
1/2 c bread crumbs
1 Tbsp melted butter

Stew chicken; cool and bone.  Steam broccoli until tender; drain

Grease an 11×7 inch casserole.  Place chicken on the bottom, broccoli on top.  Combine mayonnaise, soup, curry powder and lemon juice.  Pour over broccoli.  Sprinkle with and mixture of cheese and bread crumbs combined with butter.  Bake in 350 degree oven for 30 minutes.  Serve with a good French or Italian bread.

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Tired of Turkey yet?  Still have a little left over?  I know I am and I do!   Truefully if I don’t see another turkey for a couple of months that will be all right with me.

So on that theme I had to come up with some recipes for the leftover turkey.  There are tons of them out there, but this one I have made before with chicken, so why not use the turkey instead?   The guys in my house (of which there are many) loved it.  I hope you will too!

Ingredients

* 8 No-boil (oven ready) lasagna noodles
* 1 Meyer lemon or lemon
* 4 small skinless, boneless chicken breast halves, halved crosswise
* 1 cup garlic-stuffed or pitted green olives
* 1 cup ricotta cheese
* Fresh Rosemary (optional)

Directions

1. In Dutch oven bring 3 inches water to boiling. Add noodles and 1 teaspoon olive oil. Cover. Cook 6 minutes or until tender; drain. Lay noodles in single layer on waxed paper. Cover; set aside.

2. Meanwhile, shred peel from lemon; halve lemon. Juice 1 half, cut remaining into wedges. Season chicken with salt, pepper, and 1/2 of lemon peel. In skillet heat 1 tablespoon oil over medium-high heat. Add chicken. Cook 10 minutes or until no pink remains, turning once. Add olives; heat through. Remove from heat.

3. In microwave-safe bowl combine ricotta, the lemon juice and 1/2 teaspoon each salt and pepper. Microwave on 100 percent power (high) for 30 seconds stirring once.

4. Spoon ricotta mixture into bowls. Top with noodles, chicken, and olive mixture, remaining lemon peel, and the fresh rosemary. Pass lemon wedges. Makes 4 servings.

Happy Holidays!

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I like simple recipes. Recipes that don’t take hours to cook, a lot of ingredients and uses household items we already have.

I am sure some of you know this method of cooking chicken, but for those of you who don’t…well I will just say you are missing a wonderful way to cook chicken. Whether you like chicken breasts, thighs, or legs this recipe is good with all. I like to de-bone my pieces first, it makes it easier to eat when it is done.

For years I cooked chicken breasts only to have them come out dry 9 out of 10 times. They were barely edible. Now I can’t cook enough of them!

Here is the simple recipe:

Chicken pieces (de-boned)
1 Jar of your favorite salsa
1 package of shredded cheese of your choice (I prefer Colby Jack)
Oil

My seasoning (recipe below)
Heat oven to 325 degrees

Pat dry all your pieces and liberally sprinkle them with salt and pepper. Place in a hot skillet to fry until each side is lightly browned.

Place the partially cooked pieces in a oven safe pan and cover with salsa, and cheese. Place in heated oven for 30 minutes.

I serve mine with sour cream, garden salad, and sometimes flour tortillas on the side.

My seasoning:

Salt
Pepper
Garlic Powder

Mix together and store in airtight container.

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I don’t remember where I got this recipe or when…but I do know that it is a hit for football weekends…tailgate parties, or anytime the family gets together with friends.   So enjoy!

INGREDIENTS:

8  oz. pkg.  cream cheese, softened
1/2  cup  blue cheese or ranch salad dressing
1/2  cup  any flavor red hot Sauce
1/2  cup  crumbled blue cheese or shredded mozzarella cheese
2  cans (9.75 oz. each)  White Premium Chunk Chicken Breast in Water, drained

DIRECTIONS:

1.HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
2.MIX in salad dressing, red hot sauce and cheese. Stir in chicken.
3.BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Tips
1.Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
2.Tips: You may substitute 2 cups shredded cooked chicken.
3.Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
4.Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

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