Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup Recipe

Ingredients:

• 1/4 cup butter
• 1/4 cup flour + 1/3 cup flour
• 1 small yellow onion, diced
• 1 cup sliced white button mushrooms
• 2 cups yellow or gold potatoes
• 12 oz frozen vegetable mix (green beans, carrots, peas and corn)
• 1 pound chicken breasts, cooked and diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme

Heat a dutch oven over medium high heat. Melt the butter, then whisk in 1/4 cup flour.

Saute the diced onions, stirring frequently. Add the rest of the ingredients and bring to a boil. Simmer for 20 minutes or until potatoes are cooked.

Measure out 2 cups of soup with a large measuring cup or spoon. Try to get the broth but it’s okay if you get some of the vegetables. Place the soup in a resealable container – I used a quart sized Ziploc container. Add the remaining 1/3 cup of flour and seal the container. Holding the lid tightly, shake the container to incorporate the flour into the soup. Pour the thickened soup back into the pot and stir.

Best Ever Roast Chicken Recipes

Best Ever Roast Chicken Recipe

8 of your favourite chicken pieces, skin on and bone- in preferable

2 tbsp soy sauce

1 tbsp light brown sugar

2 tbsp red wine vinegar

3 tbsp olive oil

4 shallots, chopped

2 cloves of garlic, minced

Handful of fresh parsley

Salt and Pepper

1.     Preheat oven to 425 

2.     In a large baking dish, combine marinade and toss with chicken. Season well.

3.     Place chicken pieces skin side up and roast for 30 minutes until it begins to brown. Remove and baste with marinade. Flip pieces and bake a remaining 10 minutes or until chicken is cooked.

4.     Garnish with lots of fresh parsley

Baked Chicken Parmesan Recipe

Baked Chicken Parmesan Recipe

Ingredients:  

• 4 (about 8 oz each) chicken breast, fat trimmed, sliced in half to make 8
• 3/4 cup seasoned breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter, melted (or olive oil)
• 3/4 cup reduced fat mozzarella cheese 
• 1 cup marinara or Filetto di Pomodoro
• cooking spray

Directions: 

Preheat oven to 450°. Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken. 

Lightly spray a little more oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes.  

Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese. 

Bake 5 more minutes or until cheese is melted.

Baked Chicken And Sweet Potatoes Recipe

Baked Chicken And Sweet Potatoes Recipe

Ingredients

• 1 chicken cut into pieces (~4 lb)
• 1 yellow onion, cut into wedges
• 2 sweet potatoes peeled and cut into 1 inch chunks
• 2 yukon gold potatoes peeled and cut into chunks
• 2 tbls olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbls maple syrup
• 6 sprigs of fresh thyme.
• I definitely used more chicken & sweet potatoes and more olive oil and maple syrup because it will give you extra sauce.

Preparation

1. Heat oven to 400 *F
2. Rinse chicken and pat dry.
3. Arrange chicken, onion and potatoes in baking dish.
4. Drizzle oil over and season with salt and pepper. Toss to coat.
5. Drizzle with maple syrup and top with sprigs of thyme. Roast, stirring the vegatable once unti lchicken is cooked through, about 1 hour and 15 min.
6. Let rest for 10 min before serving.
7. I definitely used more chicken & sweet potatoes and more olive oil and maple syrup because it will give you extra sauce. FYI--I also think the kosher salt is very important.

Cheesy Garlic Baked Chicken Recipe

Cheesy Garlic Baked Chicken Recipe

Ingredients

4	boneless skinless chicken breasts -thin
4	garlic cloves, minced
4	tablespoons brown sugar
3	teaspoons olive oil
1	teaspoon salt
1	cup of cheese

Directions

1 Preheat oven to 375°F and line a casserole dish (I used this one) with tin foil this will help with the clean up afterwards lightly grease it.
2 In small sauté pan, sauté garlic with the oil until tender.
3 Remove from heat and stir in brown sugar & a teaspoon of salt
4 Place chicken breasts in a prepared baking dish and cover with ¾ of the garlic and brown sugar mixture.
5 Add salt and pepper to taste.
6 Bake uncovered for 30 minutes.

Within the last 10 minutes before removing it out of the oven put your cheese on top then put the remaining brown sugar and garlic mixture on top of the cheese and let bake 10 minutes or until cheese is fully melted.

Buffalo Chicken Quinoa Salad Recipe

Buffalo Chicken Quinoa Salad Recipe

Ingredients

Salad
• 1 cup quinoa
• 2 cups water
• 3/4 pound boneless skinless chicken breast, cut into bite size pieces
• 1 cup broccoli florets
• 3/4 cup shredded carrots
• 3/4 cup shredded cabbage
• 1/2 cup blue cheese crumbles, plus more for garnish
• 4 green onions chopped, save half for garnish
Dressing
• 1/3 cup olive oil
• 1/2 cup hot sauce (I recommend Franks)
• 1 teaspoon seasoned salt

Instructions

1. In a fine-mesh strainer, rinse quinoa well and drain. In a medium pot, combine quinoa and water. Bring to a boil, then cover and turn heat to low. Cook until all the water is absorbed, about 20 minutes. Remove from the heat, fluff the quinoa with a fork.
2. While the quinoa is cooking make the buffalo sauce dressing and cook the chicken and broccoli. In a measuring cup or small bowl combine the olive oil, hot sauce, and seasoned salt. Whisk to combine. Set aside.
3. Heat a medium size skillet over medium high heat Add a tablespoon of olive oil and saute the broccoli for about 5 minutes. You want it to just start to soften, but still be crisp. Remove from the pan and set aside. Add the chicken to the same pan and cook the chicken for about 5 minutes or until cooked through. Add 1/4 cup or so of the buffalo sauce and cook until the chicken absorbs the sauce.
4. When the quinoa is ready add the chicken, broccoli, carrots, shredded cabbage and as much of the dressing as desired (I ended up using all of the dressing, but we like things extra saucy) toss well. Add the blue cheese and half of the green onions. Toss again and serve warm with extra blue cheese crumbles and green onions.

Chicken Wild Rice Soup Recipe

Chicken Wild Rice Soup Recipe

Ingredients

2	quarts chicken broth
½	pound fresh mushrooms, chopped
1	cup finely chopped celery
1	cup shredded carrots
½	cup finely chopped onion
1	teaspoon chicken bouillon granules
1	teaspoon dried parsley flakes
¼	teaspoon garlic powder
¼	teaspoon dried thyme
¼	cup butter, cubed
¼	cup all-purpose flour
1	can (10-¾ ounces) condensed cream of mushroom soup, undiluted
½	cup dry white wine or additional chicken broth
3	cups cooked wild rice
2	cups cubed cooked chicken

Directions

In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through. Yield: 14 s

Chicken Alfredo Roll-ups Recipe

Chicken Alfredo Roll-ups Recipe

9 lasagna noodles

2 ½ cups alfredo sauce

2 cups cooked, shredded chicken

oregano

garlic salt

3 cups shredded Mozzarella, or cheese of your choice

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)

Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.

Chicken Ranch Pasta Recipe

Chicken Ranch Pasta Recipe

8 ounces penne pasta
1 Tablespoon butter
1 Tbsp flour
2 Tbsp dry ranch dressing seasoning mix
2 cups milk
1 cup shredded cheddar cheese
1/3 cup cooked, chopped bacon
2 cups cooked chopped chicken

In a large pot, cook pasta according to package directions. Drain and set aside.

In same pot melt butter. Add flour and stir. Cook flour for 1 minute. Slowly whisk in milk. Continue cooking until sauce thickens. Stir in ranch dressing mix and cheese. Stir until cheese melts. Add chicken, bacon and pasta.  Stir to coat.

Baked Teriyaki Chicken Thighs Recipe

Baked Teriyaki Chicken Thighs Recipe

Ingredients:

• 8 chicken thighs, skin on
• 3/4 cup barbecue or teriyaki sauce

Directions:
Preheat oven to 350 degrees Fahrenheit. 
If desired, trim off excess skin/fat from chicken thighs. (If you leave it on, it just makes it that much better.) 

Place thighs skin side up in a casserole dish. 

Pour sauce evenly over chicken and spread with the back of a spoon to cover tops of thighs with the sauce. 

Cover with lid or aluminum foil.
Place in oven and bake at 350 degrees for about one hour, or until meat pulls away easily from the bone. 

Remove lid/foil the last 15 minutes of baking to brown the tops of the thighs.
Remove from oven and serve hot.

Siracha, honey, Lime Chicken Skewers Recipe

Siracha, honey, Lime Chicken Skewers Recipe

3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon vegetable oil
juice of one lime
2 garlic cloves, minced
1-2 teaspoon Siracha
red pepper flakes, to taste
2 tablespoon cilantro
1 pound skinless, boneless chicken breasts
Instructions

In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.
Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.
Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

Hawaiian Grilled Pineapple and Chicken

Hawaiian Grilled Pineapple and Chicken

(Original Recipe)

* 3 tablespoons soy sauce
* 3 tablespoons brown sugar
*

 2 tablespoons Rice Vinegar or sherry
* 1 tablespoon sesame oil
* 1/4 teaspoon ground ginger
* 1/4 teaspoon garlic powder
* 1 1/2 pounds skinless, boneless chicken breast halves - cut into 2 inch pieces
* Fresh Pineapple cut into slices
* 1/2 c. fresh pineapple, chopped into small pieces, juice reserved
* skewers

Basting Sauce
* 1 T. Cornstarch
* 1/4 c. cold water
* Leftover Marinade 

In a small bowl mix the soy sauce, brown sugar, rice vinegar, sesame oil, ginger, and garlic powder. In a Marinating dish, (if you don't have one you can place them in a 9x13 casserole dish, place the chicken pieces and several pineapple slices that have been chopped into small pieces into the dish, pour over the marinade, stir until well coated. Cover, and marinate in the refrigerator for 2 hours. If using a marinating dish, flip it over after an
 hour. I don't recommend marinating overnight if you're using fresh pineapple as the enzymes in the pineapple will break down the chicken and change its texture.

Preheat grill to medium-high heat. Soak 10-12 Wooden Skewers in a tall glass of water. This prevents the skewers from burning during cooking.

Thread the chicken pieces onto the skewers. Now, you're left with some tasty leftover marinade. If you'd like to baste your chicken during cooking, you can make a light basting sauce. In a small sauce pan add the leftover marinade (with pineapple pieces) over medium heat, stirring occasionally. While it is heating in a small bowl mix cornstarch and COLD water (Cornstarch only thickens once!), once your marinade is bubbling hot, add the cornstarch/water mix. Bring to a boil until thickened and no longer cloudy (this means the cornstarch is thoroughly incorporated into your sauce). 

Lightly oil the grill grate. Grill the chicken kebabs 8-10 minutes, turning occasionally, or until chicken juices run clear. During the last 5 minutes of cooking, add the pineapple slices, grill lightly on both sides.

Alternatively, you could use canned pineapple chunks and make Hawaiian Chicken Kebabs by alternating pieces of chicken and pieces of pineapple.