Take Out Broccoli Chicken

Recipe Courtesy of About.com, Chinese Food

Prep Time  20 minutes
Total Time  40 minutes
Serves 4

I kid you not.  This tastes exactly like take out.   I love, love, love this recipe (and so did the rest of the family)!

Ingredients:

3/4 - 1 pound boneless, skinless chicken breasts

To Velvet Chicken:

1 large egg white

1 tablespoon cornstarch

1/4 teaspoon salt

Sauce:

2 tablespoons oyster sauce

1 tablespoon light soy sauce

1 tablespoon dark soy sauce

1 tablespoon water

To Cook Broccoli:

1 pound broccoli

1/2 cup water

1/4 teaspoon salt, or to taste

1/2 teaspoon granulated sugar, or to taste

Other:

2 garlic cloves

1 teaspoon cornstarch mixed with 1 tablespoon water

2 cups plus 4 tablespoons vegetable or peanut oil, for frying**

** I use canola oil and it works fine.

Preparation:

1. Cut the chicken into 3/4 to 1-inch cubes. In a bowl, mix together the egg white, cornstarch and salt. Add the egg white mixture to the chicken cubes, tossing or using your fingers to coat the chicken in the mixture. Marinate the velveted chicken in a sealed container in the refrigerator for 30 minutes.
2. While the chicken is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside. Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.
3. Preheat a wok. Heat 2 cups oil in the wok until it reaches 275 degrees Fahrenheit. (Test the heat by placing a piece of chicken in the wok - it should float). Add the chicken cubes, and let cook until they just turn white (about 30 seconds), using a wooden spoon or chopsticks to gently separate them. Quickly remove the chicken cubes from the wok as soon as they turn white, and drain in a colander or on paper towels.
4. Add the crushed garlic and stir fry for 10 seconds.
5. Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.
6. Clean out the wok and heat 2 more tablespoons oil. Add the broccoli and the velveted chicken, stirring and tossing to cook the chicken through. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.

Mexi-Chicken Campanelle

Recipe Courtesy of www.picky-palate.com

Prep Time  15 min
Total Time  45 min
Serves 4-6

This is straight-up YUMMY!

Ingredients:

1 lb. campanelle pasta
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 1/2 lbs chicken breast, bone in
4 tablespoons extra virgin olive oil
1 cup finely chopped onion
1 tablespoon minced garlic
1 cup finely chopped sweet peppers
1 1/2 cups salsa verde, mild
1 cup petite diced tomatoes from can
1/2 cup heavy cream
1/4 cup fresh cilantro, finely chopped

Directions:

1.  Preheat oven to 350 degrees F.

2.  Cook pasta according to package directions, drain and run under cold water to stop cooking.

3.  Place chili powder, paprika, garlic powder, salt and pepper into a small bowl, stirring to combine.  Sprinkle over both sides of chicken, then rub.  Heat 2 tablespoons oil in Dutch oven or large pot over medium heat.  Add chicken cooking until browned on both sides, about 6 minutes each side.  Place pot in oven and continue cooking for 25 minutes.

4.  While chicken is cooking heat 2 tablespoons oil in another Dutch oven or medium pot over medium heat.  Add onions, garlic and sweet peppers, cooking and stirring until tender, about 5 minutes.  Add salsa, tomatoes, cream and cilantro, stirring to combine.  Add cooled pasta back to original large pot and pour sauce over top, stirring to combine. Reduce heat to low, stirring often.

5.  When chicken is cooked through, remove and let rest for 5 minutes.  Cut into slices.  Spoon pasta in serving bowls and top with slices of chicken breast.  Garnish with a sprig of cilantro if desired.

Easy Chicken Fried Rice

Recipe Adapted from AllRecipes.com

Prep Time  10 minutes
Total Time  20 minutes
Serves 6

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces or strips
• 1 tablespoon sesame oil
• 1 medium yellow onion, diced
• 1 red pepper, diced
• 1 green pepper, diced
• 1 cup shredded carrots
• 2 eggs
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon hoison sauce
• 6 cups cooked instant or brown rice

Directions:
Cook rice according to package directions.

In a large saucepan or wok, heat sesame oil over medium high heat.  Add onion and saute until tender.  Add chicken and cook until no longer pink.  Add 1 tablespoon soy sauce, hoison sauce, red pepper, green pepper and carrots.  Saute until tender.

In small bowl, scramble eggs.  Push vegetables aside in the wok and pour in eggs.  Scramble eggs until firm.  Combine all ingredients. 

Add rice to vegetables.  Stir in 2 tablespoons soy sauce and stir all ingredients to combine. 

Creamy Italian Chicken (Slow Cooker)

Recipe Courtesy of Fix It and Forget It cookbook

Prep Time  10 min
Total Time  6 hours
Serves 4

I'll admit it.  Over the years, the crock pot has been my friend and my enemy.  I've mastered chili and a few other dishes but roast beef and chicken always seem to dry out on me no matter what I try.  When I saw this recipe,  I thought it would be the same story.  Boneless chicken in the crock pot almost always equals disaster for me.  Until now. 

This dish was awesome!  The chicken was moist and flavorful and the sauce was delicious!

Ingredients:

• 4 boneless, skinless chicken breast halves
• 1 envelope Italian salad dressing mix
• 1/3 cup water
• 1 package (8 ozs.) cream cheese, softened
• 1 can (10 3/4 ozs.) condensed cream of chicken soup, undiluted
• 1 can (4 ozs.) mushroom stems and pieces, drained
• Hot cooked rice or noodles

Preparation:

Place the chicken breast halves in a slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on LOW for 3 hours.

 

In a small mixing bowl, whisk together cream cheese and soup until blended. Stir in mushrooms. Pour cream cheese mixture over chicken. Cook 1 to 3 hours longer or until chicken juices run clear. Serve with rice or hot cooked noodles.

Corn Dog Casserole

Recipe Courtesy of Taste of  Home

Prep Time  25 minutes
Total Time  55 minutes
Serves 12

Trust me on this.  If you like corn dogs, you will love this casserole!  Perfect for football parties or a weeknight dinner.

Ingredients:

• 2 cups thinly sliced celery
• 2 tablespoons butter
• 1-1/2 cups sliced green onions
• 1-1/2 pounds hot dogs
• 2 eggs
• 1-1/2 cups 2% milk
• 2 teaspoons rubbed sage
• 1/4 teaspoon pepper
• 2 packages (8-1/2 ounces each) corn bread/muffin mix
• 2 cups (8 ounces) shredded sharp cheddar cheese, divided

Directions

• In a small skillet, saute celery in butter for 5 minutes. Add onions; saute for 5 minutes longer or until vegetables are tender. Place in a large bowl; set aside.
• Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup.
• In a large bowl, whisk the eggs, milk, sage and pepper. Add the remaining hot dog mixture. Stir in corn bread mixes. Add 1-1/2 cups of cheese. Spread into a shallow 3-qt. baking dish. Top with reserved hot dog mixture and remaining cheese.
• Bake, uncovered, at 400° for 30 minutes or until golden brown. 
• Serve with a side of ketchup and mustard for dipping