Chicken Bites

Make your dough

2tlb butter
1tsp salt
3tsp yeast
1/4 cup sugar
1 cup milk
1 egg
3c flour

put in bread machine on dough

meanwhile chop finely leftover chicken around 1 cup of any kind mix with 4 tlb butter softened (not melted) 2/3 of mexican blend cheese (thank you Costco) (maybe blue cheese someday with buffalo sauce?) and 1/4 cup salsa and some generous squirts of Cholula hot sauce depending on how hot you like it.  Then you take your dough and seperate it into 4 groups.  Out of one group I made rolls for the babies.  The other three I made into 10-13 inch ropes and roll the out about 3 inches.  Then put some of your filling in and bring over the top of the dough to touch the bottom making a rope again.  Then cut into 12 pieces.  Do this with the remainder.  Put on a cookie sheet and bake at 400 for 8 min or until tops are golden then paint them with melted butter.  I ate mine with a little ranch sauce and it was tasty!

Honey Lime Enchiladas

Ingredients:

Marinade -

6 tablespoons honey

5 tablespoons lime juice (1 large lime)

1 tablespoons chili powder

1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded

8-10 flour tortillas (I used whole wheat tortillas)

1 pound monterey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream

Directions:

1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.

2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.

3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.

4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

5. Put tortillas in 9x13 pan as you go.

6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).

7. Pour sauce on top of the enchiladas.

8. Sprinkle with remaining cheese.

9. Bake at 350 degrees for 30 minutes until brown and crispy on top.

This recipe was found at dinner on a dime.
This is also a great recipe to make as a freezer meal- put into 2 8x8" pans. Bake 1 pan for dinner now, put the other pan into the freezer. Pull it out and bake it when you need it!

http://sixsistersstuff.blogspot.com/2011/05/honey-lime-chicken-enchiladas.html

Lemon Rosemary Chicken Bake

Another find on pinterest.  This one was good.  Love all inclusive meals.

Ingredients (serves 4)

- 8 chicken legs
- 1 lemon
- 1 pound (450 g) potatoes
- 10 cloves garlic
- 4 tablespoons olive oil
- fresh rosemary
- coarse salt & pepper
- glass of dry white wine

Put chicken legs into a roasting dish. Cut potatoes and lemon into wedges. Add in the wedges and peeled garlic cloves. You can half some of the largest cloves.

Add in olive oil, coarsely chopped rosemary, salt and pepper and toss until all the ingredients are evenly coated. Pour in a glass of dry white wine. Bake at 400 F (200 C) for 40-50 minutes until tender, fragrant and beautifully browned.  Found on :  

 http://www.sparklingink.com/2010/10/lemon-rosemary-chicken-bake.html

Recipes of a Cheapskate: Honey Brushed Chicken

Recipes of a Cheapskate: Honey Brushed Chicken

Lemon Artichoke Chicken

Ingredients

• 4 (4-ounce) boneless, skinless chicken breast halves
• Salt and ground black pepper
• 1/3 cup all-purpose flour
• 1/2 teaspoon finely grated lemon zest
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 1/4 cup fresh lemon juice
• 1/2 cup dry white wine
• 1/2 cup reduced-sodium chicken broth
• 1 (14-ounce) can artichoke hearts, quartered
• 1/4 cup drained capers
• 
  

Directions

Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.

Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers andsimmer 1 minute to heat through.

Found Recipe at below site.

Robin Miller

Chicken Piccata with Lemon, Capers and Artichoke Hearts

http://www.foodnetwork.com/recipes/robin-miller/chicken-piccata-with-lemon-capers-and-artichoke-hearts-recipe/index.html

Herb Chicken Thighs with Potatoes and Carrots

2 Tbls Flour

2 tsp paprika

1 tsp salt

1 tsp dried oregano

1 tsp dried thyme

5 bone in chicken thighs (skinned)

1 tsp olive oil

1.5 cups thickly chopped carrots

1.5 onions cut into large wedges (about 8)

1.5 cups chicken broth

.5 cups white wine

7 small red potatos quartered

Combine first 6 ingredients in a plastic bag then add chicken and shake to cover the chicken with spices. Heat olive oil in a large heavy bottomed pan (my big think frying pad) and add chicken and flour stuff. Cook both sides for 3 minutes on med high heat. Then add carrots and onion and cook another 3 minutes stirring every minute. Then add the rest wait for it to boil then reduce heat and partially cover for about 35 minutes until chicken and veggies are done. Then put on a plate and eat.

Slightly modified from Cooking Light 2010 Best Quick and Easy Recipes.

Crock pot Hawaiian Chicken

Hawaiian Crock Pot Chicken

10-12 chicken tenders or 4-5 chicken breasts

1/2 cup soy sauce

2 cups water

3/4 cup brown sugar

1 can crushed pineapple

2 garlic cloves, grated

1 Tb. grated ginger

1/4 package green onions, chopped finely

cornstarch

water

Mix all ingredients (except chicken) in a big bowl. Place chicken in a big ziploc bag with mixture and marinate overnight. Cook all day in a crock-pot. (I did 8 hours on low) To thicken, mix a couple tablespoons of cornstarch with some water and to chicken. To thicken more, repeat. Shred chicken and serve over rice.

Tasty and easy! From CJaneinthekitchen.blogspot.com

Chicken with Lemon and Olives

1/4 cup orange juice

1/4 cup lemon juice

3 tbsp olive oil

2 tbsp honey

1/2 tsp ground cumin

11 fresh garlic cloves chopped in large pieces

4 bone in chicken thighs skinned

6 boiler onions peeled and halved with roots still intact (could use 3 small onions quartered)

1/2 tsp salt

1/2 tsp pepper

about 20 green olives cut in half

1 lemon (sliced all the way through NOT in wedges)

1/4 cup chopped parsley

1. Preheat oven to 400

2. Combine first 7 ingredients; and marinate for 30 minutes

3. Pour marinade in a 9x9 baking dish and put in oven doesnt matter if its preheated yet.

4. Heat large frying pan up at med high then place chicken on it (no oil or anything) cook 3 minutes on each side or until it is browned. put aside and put the onions in the pan to brown the edges so they are looking good (they do NOT need to be cooked through)

5. Put chicken in 9x9 pan, as wells as onions, lemon slices, olives, sprinkle with salt and pepper. Arrange it nicely.

6. Bake for 35 minutes

7. Eat (the parsley is for the table in case someone wants to sprinkle some on their dish)

I made it with brown rice and it was amazing. Although right now I do have a fondness for green olives and garlic. Oh and it is potent smelling.

Pick me up Chicken.

With all the fresh ingredients its perfect to make when you have a cold or sore throat.

1 lemon

1 tbsp. grated fresh ginger

1/2 tsp salt

2 Tbsp Honey

1 Tbsp soy sauce

4 chicken thighs with skin and bone

1 tbsp olive oil

Sliced green onions and lemons.

1. Finely grate the peel from the lemon and put in a bowl with the ginger and salt. Mix. Juice the lemon and put juice in a separate bowl with soy sauce and honey and 1 tbsp water.

2. Rub lemon peel mixture underneath the skin of the chicken. Keep skin on. In a large frying pan heat the oil on med. put the chicken on skin side down for 7 minutes. Turn chicken over, add soy sauce mix over chicken and cook covered for 17 minutes or until chicken is no longer pink.

3. Put chicken on table, may top with green onions, lemon, and some of the pan drippings. I like to serve it with rice and squash/zucchini.

This was awsome and I'll definitely be cooking it again. Everyone loved it even the babes.

Recipe based on one from Better Homes and Gardens Magazine September 2010 Called Lemon Ginger Chicken Highs. Slightly modified by me.

Chicken Fajitas

This is a healthy recipe! (Bren, these are the fajitas I made once that you liked)

4 chicken breasts

1/4 cp. lime juice

1/4 cp. lemon juice

1 tsp. salt

1 tsp. pepper

1 tsp. cumin

pinch of garlic

1 large red pepper, cut in strips

1 large green pepper, cut in strips

1 large sweet yellow onion

8-6 inch low fat tortillas

2 Tbs. fresh cilantro

Combine juices, garlic, salt and pepper in bowl. Add chicken breasts that have been lightly pounded in mixture and refrigerate for an hour.

Spray skillet with cooking spray over med. heat. Put chicken in the skillet (discard marianade). Saute chicken about 3 minutes or until cooked through. Remove chicken, add more cooking spray. Add onions and stir fry for 2-3 minutes. Then add peppers and stir until lightly crisp and tender. Cut chicken into strips. Sprinkle with cilantro and serve warm. 

Pot stickers

POT STICKERS

This is our new favorite recipe. I'll post a must more detailed version on my recipe blog tomorrow. Go check it out! *grins*

Pot Stickers

• 1 package wonton wrappers (about 50ct) either circle or square
• 1 bag coleslaw mix
• 1 lb ground chicken
• 2 t ginger
• 2 stalks green onions--finely chopped
• 1 tsp salt
• 2-3 tbsp soy sauce
• 1 tsp sesame oil

Mix all the ingredients together (except for the wrappers). Spoon a TINY bit(about a tbsp or less) into the middle of one wrapper (be careful, they stick together in sets of two). Seal the edges with water. The back of the wonton wrappers have a good description on how to fold these up.

To cook, heat about 2-3 Tbsp oil in a pan. After it's HOT, add the pot-stickers, but don't crowd the pan. Let them brown on the bottom for a minute, then put the lid on it. Leave a tiny opening so you can pour some water over them. Hot oil and water do NOT play well together. Remember that kids! :) You'll want to have enough water to cover the pot-stickers about 1/3 of the way. Cover them, and let the cook until the water's gone. You'll hear a difference in the sizzle. Flip them over and cook until the other side's crispy.

We're still trying to find a good sauce to dip these in. We had soy sauce tonight, but using ground chicken makes these a little dry inside. The soy sauce was good, but salty.

Shrimp and Pasta

Ingredients:

1 to 1 1/2 lbs shrimp, cleaned and deveined

Seasoned bread crumbs

Extra virgin olive oil

5-6 cloves fresh minced garlic

Fresh grated parmesan chees

Directions:

Rinse shrimp and toss in bread crumbs. Boil pot of salted water for pasta, add pasta and cook until al dente. Heat olive oil in skillet, (just enough to cover the bottom of pan), add shrimp and heat over medium flame. Add minced garlic to shrimp. When bottom of shrimp turns pink, use tongs and turn to other side, mixing garlic in the skillet to flavor the shrimp and oil. Drain pasta and toss with parmesan. Add contents of skillet to pasta and toss. You mayadd more oil and parmesan cheese to taste.

Serve with garlic french bread

Number of servings: 4

Recipe by the Iron Chef...Bren McRae

Chicken Parmesan

Ingredients:

4 boneless, skinless chicken breast halves

2 eggs, beaten

1 cup Italian Bread crumbs

1/4 cup olive oil

1 jar spaghetti (15- 1/2 oz) Lucini Italia spaghetti sauce (Tuscan Marina with Roasted Garlic Sauce) Found at costco or target.

1/2 cup ( 4 oz) grated parmisian cheese

1 cup shredded mozzarella cheese

Directions:

Preheat oven to 400. Dip chicken into eggs and then into the bread crumbs. Heat olive oil at medium. Cook chicken in oil until well browned on both sides. Pour spaghetti sauce into 11x7" baking dish (Size isn't to important). Place chicken on sauce and top with cheeses. Bake 15 minutes or until cheese is melted and lightly browned.

Serve with French bread

Number of servings: 4

Recipe by the Iron Chef....Bren McRae

Chicken Picatta

This is one of my favorites!! As for healthy, cheap, and easy? you decide.

Combine in first bowl:
1/4 cp. milk
1 egg slightly beaten

Combine in second bowl:
1/3 cp. crushed corn flakes or chex
1/3 cp. flour
1/4 tsp. salt
1/8 tsp. pepper
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
4 chicken breasts, pound to 1/4 inch thick
6 Tbs. butter
1 tsp. garlic powder (or heaping fresh)
2 Tbs. lemon juice
1/2 cp. green onion

Dip chicken in 1st bowl, then 2nd bowl. Melt 4 Tbs. butter in skillet, then add garlic. Add chicken and fry on med. heat until golden brown on each side. Then take chicken out, put rest of butter, lemon, and green onions in skillet and heat through. Pour mixture over chicken and enjoy!

Soy Chicken with Squash

So I made this last night, not great but not bad, could be improved upon but was super fast, cheep, and very easy.

2 boneless skinless chicken breast
soy sauce
rice
garlic
1 yellow summer squash
1 green squash
olive oil

Cooked rice while.....I coated a deep frying pan with olive oil, put the chicken on and drizzled soy sauce over the breasts. Then I mashed about 4 cloves of fresh garlic and added it. Then chopped the squash added it as well as some more soy sauce. Turned the chicken and decided to cut it up into smaller pieces since it wasnt cooking to fast. I mixed up the veggies, soy, and chicken and cooked it till it was done. Then served over the rice.
Now for my rating system: 5/5 stars for cheapness (5 being super cheap vegies garden grown), 3/5 for tastness 4/5 for easyness