Chicken Tacos with purple slaw

 Meat 14.08

6 cups shredded white chicken 5.7
16 oz. Salsa .32

3 cloves garlic, minced .03

4 tsp. cumin .12

2 Tbl. Chili power .48

2 tsp. celery salt .06

1 tsp. coriander .03

2 tsp. white pepper .06

salt to taste .01

Kit 9.02

2 c. shredded cheddar cheese 2.62

15 small flour tortillas 1.50

2 c. shredded purple cabbage 3.2

1 c. sour cream 1.52

2 t lime juice .08

1 t honey .04

1 t cumin .06

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. Mix in cheese until melted while cooling. Combine  cabbage, sour cream, lime, honey, cumin in separate container for topping

Re-fried Beans 4.09

4 slices Bacon 1.88

2 cans Pinto beans 1.58

1/3 c shredded cheddar cheese .53

½ c onion .10

($29.19)

Grilled Chicken with Red Chile Veloute Sauce

Ingredients

4 chicken breasts
2 tablespoons Poultry Perfect Rub
3 tablespoons butter; unsalted
3 tablespoons flour
2 cups Chicken stock; chopped
salt; to taste
white pepper; to taste
2 Dried red chili
1 tablespoon parsley; finely diced
1 tablespoon butter cold

Perfect Poultry Rub

3/4 cup Hungarian paprika
1/4 cup black pepper freshly ground
1/4 cup celery salt
1/4 cup sugar (use Sugar In The Raw or turbinado sugar instead)
2 tablespoon onion powder (I coarse grind dried onion flakes instead)
2 tablespoon dry mustard
2 teaspoons cayenne 
2 tablespoon zest from 3 to 4 lemons dried and minced 

Directions

Season the chicken with the poultry rub and let sit at room temperature. Fire up your grill and let it preheat.

Start making your veloute sauce.

It's basically making a blond roux with the butter and flour. Gradually whisk in the stock in small increments, kind of like a risotto. It's not an exact measurement because you go by the texture of the sauce to know when you've added enough.

After it has simmered lightly for 20 minutes, I add in the chiles and parsley. I break one end of the chiles and pour out the seeds so I'm using mostly only red pepper flake.

Grill the chicken over direct heat at 400f for 5 minutes. Flip and cook another 4-5 minutes, or until the breasts hit 160f on an instant read thermometer. Remove and let rest.

Add the 1 Tbsp of very cold butter to the veloute sauce and stir until slowly melted and emulsified into the sauce.

Slice the chicken in 1/4" slices, fan it out, and spoon some of the sauce across the chicken.

Sweet ‘n Sticky Baked Chicken Drumsticks

INGREDIENTS:

1/2 cup balsamic vinegar

1/2 cup honey

1/2 cup light brown sugar, packed

1/4 cup low-sodium soy sauce

3 garlic cloves, minced

12 chicken drumsticks

2 Tbsp. sesame seeds

1/4 cup chopped fresh flat-leaf parsley

DIRECTIONS:

Combine the balsamic vinegar, honey, brown sugar, soy sauce and garlic cloves in a large resealable bag. Add the chicken to the bag and seal. Marinate in the refrigerator for 2 hours.

Preheat the oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Top with a cooling rack. Remove the chicken from the bag, reserving the marinade, and arrange the drumsticks on the cooling rack. Bake until the skin is caramelized and dark in spots, about 30 minutes.

Meanwhile, place the leftover marinade in a small saucepan, uncovered. Bring the marinade to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes. Use a pastry brush to brush the cooked marinade on the chicken.  Return to the oven for 10 more minutes.

Place the chicken on a serving platter and sprinkle with the sesame seeds and the chopped parsley.

Chicken Breasts in Tarragon Cream Sauce

Ingredients

Chicken:
4 – 6 skinless and boneless chicken breasts
2 – 3 tbsp fresh green seasoning
1 tbsp paprika
1 tbsp chopped tarragon
3 cloves garlic, chopped
Juice of 1 lime
1 tsp salt
½ tsp black pepper

Sauce:
2 cups sliced fresh mushrooms
2 tsp chopped tarragon
2 cloves garlic, minced
1 cup chicken stock
2 cups heavy cream
¾ tsp salt
¼ tsp black pepper
2 – 3 tbsp olive oil
2 oz butter

Directions

Season the chicken with the green seasoning, paprika, tarragon, garlic, lime juice, salt and black pepper. 

Let marinate for at least 1 hour.
Heat oil in a large sauce pan over medium high heat. 

Add the chicken breasts and let sear, just until a golden brown on both sides. This should only take 2 – 3 minutes. 

Remove and set aside. Reduce the heat to medium. Add the butter to the same pan and let melt. Add the mushrooms and let cook for 2 – 3 minutes. 

Season with a little salt and pepper. Add the garlic and let cook for 1 minute. Add the chicken stock and stir. Let the mixture cook and reduce by half.

Add the cream and the tarragon and stir. Season with a little more salt and pepper. Return the chicken breasts to the pan and let the chicken cook in the sauce approximately 15 minutes depending on the size of the breasts. The sauce should be thickened. Taste and adjust seasoning. Serve hot.

Baked Creamy Chicken Taquitos

Ingredients

3 ounces cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheese
small flour or corn tortillas
kosher salt
cooking spray

Directions

Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.

In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.

(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).

Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.

**To freeze: Before baking, freeze the taquitos in a single layer on a baking sheet for about 20 minutes, then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425 degrees F and bake for 15-20 minutes.

Southwest Buttermilk Baked Chicken

Ingredients


1 tablespoon cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
8 bone-in, skin-on chicken thighs
2 tablespoons unsalted butter
1 cup buttermilk
2 tablespoons chopped fresh cilantro leaves


Directions

Preheat oven to 400 degrees F.
In a small bowl, combine spices, season with s&p
Season chicken with mixture
Melt butter over medium high heat
Add chicken, skin side down until golden brown, 2-3 min
Remove from heat and stir in buttermilk
Place in oven and roast until completely cooked through (175 F), 25-30 min
Garnish with cilantro

Down South Chicken Pot Pie

Shredded chicken, carrots, potatoes, and peas in a savory southern gravy and baked between our homemade pie crust.

Ingredients

Crust

2 c flour 

1/4 t salt 

2/3 c butter

¼ c water

Filling

2 ½ c cooked cubed/shredded chicken 

2 c. peas 

¼ c. finely copped onion 

3 med sliced carrots 

2 med potatoes, peeled, cubed 

Sauce

6 T butter 

6 T flour 

2 c. half and half

1 c chicken broth

1 t salt 

½ t pepper 

Milk

Directions

Heat oven to 375. In large bowl stir together 2c flour and ¼ t salt.

Cut in 2/3 c butter until crumbly. Mix in water with fork.

Divide dough into 2/3 and 1/3 portions, set aside 1/3 dough

Roll 2/3 dough into 14” circle 1/8” thick

Gently fit into 3 qt. Deep dish

In large bowl combine filling ingredients, set aside

In 2 qt. Saucepan melt 3 T butter, stir in 3 T flour – make roux

Whisk in half and half, broth, s&P

Continue cooking until thick.

Stir hot sauce into filling, spoon into crust

Roll reserved dough into 10” circle 1/8” thick

Place on top of pie, flute edges to seal

Make 3 small slits in top crust

Lightly brush top with milk

Bake 50-60 min or until golden brown.

Chicken Kali Mirsch

Chunks of chicken breast slow cooked in a creamy Indian black pepper- tomato sauce with hints of garlic and garam masala.

Ingredients

2 lbs chicken, cleaned and cut into pieces
1 ½ tsp black pepper corns (kali mirch sabut)
2 tsp garlic
2 tsp ginger paste
1 tsp turmeric powder(haldi)
Salt to taste
5 cloves (Laung)
1 stem large curry leaves
1/2 c tomatoes, chopped
1 medium onion, sliced
1 tsp coriander powder
10 cloves garlic, chopped
4 tbsp oil 

2 cups Basmati 

Directions

Coarsely grind the pepper corns and along with turmeric and salt mix it with the chicken and refrigerate for an hour.

Now heat oil in a wok and throw in the cloves first.

After that put in the garlic and then the onion.

Once the onions are pink in color add the tomatoes.

Once the tomatoes start getting a little roasted, add the coriander powder.

Sauté till oil gets separated from the paste

Now add a cup of water and the curry leaves.

Once it starts boling add the marinated chicken.

Cook covered till the chicken is tender and serve hot with rotis.  

Baked Parmesan Dijon Chicken

Tender, boneless chicken breasts rolled in a homemade breadcrumb and Parmesan  mix infused with a tangy spike of Dijon mustard. Comes with Granny's mashed potatoes and shallot green beans.

Ingredients

1.5 cup dry breadcrumbs
1/2 cup grated Parmesan cheese
1/2 cup butter or 1/4 cup margarine, melted
4 tablespoons Dijon mustard
4 tsp Worcestershire
2 tsp oregano
2 tsp thyme
2 tsp basil
6 boneless skinless chicken breast halves 

Directions

Heat oven to 375°F Grease 13 X 9 inch pan.

Mix bread crumbs and cheese and herbs in large resealable plastic food storage bag.

Mix butter and mustard in shallow dish.

Dip chicken into butter mixture, then shake in bag to coat with crumb mixture. Place in pan.

Bake uncovered 20 to 25 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Baked Chicken Kiev

Tenderized chicken breast rolled with garlic butter and our homemade breadcrumbs, filled with a savory garlic, onion, and pepper mix. 

Ingredients

Filling:

½ c butter

4 T chopped green onions

4 T white cheddar

2 T minced garlic

½ tsp salt

½ tsp pepper 

Chicken:

6 whole boneless chicken breasts 

½ c butter

1 c breadcrumbs 

½ c chopped parsley 

½ tsp salt

½ tsp thyme 

½ tsp pepper 

Directions

Stir together all filling ingredients, divide into 6 portions and freeze for 30 minutes

Heat oven to 350

Flatten chicken breasts to about ¼ in thickness

Place 1 portion of filling onto each breast and roll

Melt butter in baking pan

Combine remaining chicken ingredients

Dip rolled chicken in melted butter, coat with crumbs

Place rolls in pan and sprinkle with remaining crumb mix

Bake 55-65 minutes or until fork tender

Honey Sauced Chicken

Ingredients

3/4 pound chicken breasts

1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup honey
1/4 cup soy sauce
1/8 cup chopped onion (or 1/16 cup onion flakes)
1/8 cup ketchup
1 Tbs. vegetable oil
1 clove garlic, minced
1/4 tsp. red pepper flakes

Directions

Season both sides of chicken with salt and pepper, put into crock pot.
In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. 

Pour over chicken and freeze.

Cook in crock pot on low for 3 hours or on high 1 1/2 hours.
Cut Chicken into bite size pieces, then return to pot and toss with sauce.
Serve over rice or noodles.

Greek Chicken

Ingredients

1 cup plain yogurt 
2 Tbsp olive oil 
4 cloves garlic, minced 
½ Tbsp dried oregano 
1 medium lemon 
½ tsp salt 
freshly cracked pepper 
¼ bunch fresh parsley 
3½ to 4 lbs chicken pieces (preferably breasts cut into several portions)

Directions

To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl.  Add 1-2 tbsp of lemon juice plus some lemon zest.  Stir until well combined.  Add parsley. Add the chicken (I prefer breasts) to the marinade in a large Ziploc bag.

Cook in crock pot 6-8 hours until chicken is tender

Creamy Italian Chicken

Ingredients

6 to 8 chicken pieces
1 (8-oz) package cream cheese, softened
1 packet Italian dressing mix (like Good Seasons)
1 (10.75-oz) can cream of chicken soup
1 can (4 ozs.) mushroom stems and pieces with liquid
Hot cooked rice, mashed potatoes, or noodles

Instructions

Combine all ingredients. 

Cook in crock pot low 6-8 hours

Serve over rice, potatoes, or noodles. 

 Makes 6-8 servings

Chipotle Lime Chicken

Ingredients

1 cup diced onion

1 cup chopped celery

1 cups chopped carrots

4 skinless chicken thighs (white meat is fine if preferred)

salt and pepper to taste

1 can tomato sauce

1/4 cup lime juice

1 tbsp minced chipotle chiles 

2 garlic cloves

1/4 cup cilantro

1 sliced avocados (optional)

Directions

Combine and freeze all ingredients except avacado

Cook in crock pot on low 7-8 hours, high 4-6 hours

Chicken Broccoli Quinoa Casserole

Ingredients

1/2 cup quinoa (rinsed unless the package says it does not need rinsing)
1 cup water for cooking quinoa (or a little more, see recipe)
3 cups broccoli flowerets, cut into same-sized pieces
1/2 tsp. salt (for cooking broccoli)
2 cups diced cooked chicken (I used leftover rotisserie chicken)
1 1/4 cup low-fat sour cream
1/3 cup mayo or light mayo
2 T fresh-squeezed lemon juice
1 tsp. Dijon mustard
1 tsp. curry powder (optional, but so little it won't bother curry haters)
salt and fresh ground pepper to taste
1/3 cup coarsely grated Parmesan cheese.

Cook quinoa according to package instructions. 

Whisk together sour cream, mayo, lemon juice, curry powder, salt and pepper to make sauce.

Place chicken, quinoa, and broccoli in a bag. Cover with sauce.

Cook on low 8 hours or high 4-6
Cooking times vary - just be sure the chicken is done and the broccoli is tender and you're good to go!

Note: I use plain Greek Yogurt in place of Mayo

Chicken Gnocchi Soup

Ingredients

4 T butter

1 large yellow onion, small diced

1 C celery, small diced

2 garlic cloves, minced

1/4 cup flour

1 quart half and half

3 cups chicken broth

1 1/2 cup carrots, finely shredded

1 cup fresh spinach, roughly chopped

1/4 teaspoon thyme

1/2 teaspoon parsley

1 cup chicken, cooked and diced

Freshly grated Parmesan cheese – for garnish

1 pound package gnocchi

salt & pepper to taste

Directions

In a large soup pot over medium heat, melt the butter. Add the onion and celery and cook, stirring occasionally, until the onion is translucent and lightly browned around the edges, about 5-7 minutes. Add the garlic and cook until fragrant, about 30-60 seconds.
Sprinkle in the flour and whisk to combine. Cook for 1-2 minutes. Whisk in the flour until there are no more lumps and simmer until thickened.
Slowly whisk in the half and half and simmer until thickened, about 4-6 minutes. Whisk in the chicken broth and simmer until thickened again, about 2-4 minutes.
Add the Carrots, spinach leaves, thyme, parsley, chicken, and gnocchi. Continue to cook until all the ingredients are just heated through.
Season with salt and pepper, serve.

Susan's Deep South Stuffin'

Ingredients

5 c. cornbread crumbs
1 T poultry seasoning (mix of sage, savory, rosemary, thyme, garlic salt, dry mustard)
1 can Cream of chicken soup
1/4 c. milk (combine with soup)
2 c. chicken broth
Shredded chicken (optional)
1 stick butter
1/2 c onion, chopped
1/2 c celery, chopped

Directions

Saute onion and celery in butter
Mix dry ingredients, season to tastt
Add soup/milk mixture, broth, onion and celery
Mix well
Bake 30 min @350 or until top browns

Dak Bulgogi

Sweet and savory Korean-style BBQ, best when served with a variety of Banchan (cold veggie sides) to balance the richness of the Bulgogi.

Ingredients

4 lbs. boneless chicken breast.

Marinade

8 tablespoons soy sauce
3 tablespoon lemon juice
3 tablespoon brown sugar
3 tablespoon honey (or 1-1/3 more tablespoons brown sugar)
3 tablespoon rice wine (or mirin)
3 tablespoon minced garlic
3 teaspoon grated ginger
3 tablespoon sesame oil
pinch black pepper
3 teaspoon sesame seeds

Directions

Rinse chicken pieces. Trim off excess fat. Cut each of the chicken pieces into small sizes (about 2-inch long and 1-inch wide).
Mix the marinade ingredients in a bowl until the sugar has dissolved.
Coat the chicken pieces with the marinade. Marinate for about 30 minutes in the refrigerator.
Preheat a skillet over medium high heat. Add the chicken pieces, reserving the marinade. Cook until cooked through and slightly caramelized, about 2 minutes each side. (The sugar and honey in the marinade will burn easily, so watch it carefully and add the reserved marinade by tablespoon when the pan gets dry. You can slightly reduce the heat to avoid burning, if needed.)
 
For Crockpot

Combine all ingredients except sesame seeds in ziplock. Freeze. Cook in crock-pot 4-6 hours on low. Garnish with sesame seeds.

6-8 servings

Chicken A'la King

Ingredients

2 slices bacon, diced

1/4 cup onion, chopped

1/2 cup mushrooms, chopped

1 Tbl green bell pepper, minced

2 Tbl butter

1/2 cup flour

1 tsp salt

1/4 tsp pepper

2 cups cream

1 1/3 cups chicken broth

2 cups boneless skinless chicken breast, cooked, chopped

  

Directions

Cook bacon, onion, mushrooms and green pepper in butter until vegetables are soft and bacon is beginning to brown. Blend in flour, salt and pepper. Stir in cream and broth. Cook until bubbly. Continue to cook and stir for about 1 minute. Remove from heat and add chicken. Thin with milk or cream if necessary.

For Crock Pot

Cook bacon, set aside. Combine butter, flour, salt, pepper in a small pan to form a roux. Stir in cream and cook until bubbly. Combine with remaining ingredients (no need to cook chicken) in ziplock. Freeze. Cook in crock pot 6-8 hours. Thin with cream (not broth) if needed.

Chicken Noodle Soup (fr. Smitten Kitchen)

Ingredients

1 tablespoon vegetable oil
1 large onion, chopped
3-pound chicken, in parts or 3 pounds chicken pieces of your choice
8 cups water
1 bay leaf
2 teaspoons table salt
Freshly ground black pepper
1 large carrot, diced (1/3-inch)
1 medium parsnip, diced (1/3-inch) (optional)
1 large celery stalk, diced (1/3-inch)
3 ounces dried egg noodles, I prefer wide ones
1 tablespoon chopped fresh dill or flat-leaf parsley


Directions

Prepare broth: In a large (5-quart) heavy pot over medium-high heat, heat the vegetable oil. Add the onion and saute it for 3 to 4 minutes, until beginning to take on color at edges. Add the chicken pieces (if too crowded, can do this in two batches), making little wells in the onions so that the parts can touch the bottom of the pan directly. Cook chicken parts until lightly browned, about 10 minutes.

Add water, bay leaf, table salt and some freshly ground black pepper and bring the mixture to a boil. Reduce the heat to a simmer and skim any (sorry for lack of better term) scum that appears at the surface of the pot. Simmer pot gently, partially covered, for 20 minutes.

Transfer chicken parts to a plate to cool a bit before handling. Set a fine-mesh strainer over a bowl (ideally, with a spout) and pour soup through it.

If your pot looks grimy and you’re fanatical about having a clear soup, you can give it a quick wash before returning the broth to the pot. You can remove a bit of fat at this point, if it looks necessary. Bring the broth back to a simmer.

You may be tempted at this point to taste it and add more salt. I know this because I do it every single time, adding another teaspoon, and every. single. time. I regret this as it is too salty in the end. So, proceed with any re-seasoning with caution.

To finish and serve: Add diced vegetables and simmer them until they’re firm-tender, about 5 minutes. Add dried noodles and cook them according to package directions, usually 6 to 9 minutes. While these simmer, remove the skin and chop the flesh from a couple pieces of chicken, only what you’re going to use. You won’t need all of it in the soup. I usually use the breasts first because they’re my least favorite and benefit the most from the extra moisture of the soup. The remaining parts can be slipped into an airtight bag in the fridge (I recommend leaving the skin on for retained moisture until needed) and used for chicken salad or the like over the next few days.

Once noodles have cooked, add chicken pieces just until they have rewarmed through (30 seconds) and ladle into serving bowls. Garnish with dill or parsley, dig in and let it fix everything that went wrong with your day.

Do ahead: If planning ahead, the point where you strain your chicken broth is a great place to pause. Refrigerate the chicken broth until the next day. Before heating it and finishing the recipe, you can easily remove any solidified fat from the surface for a virtually fat-free soup. Then, you can cook the vegetables and noodles to order, adding the chicken only so that it can rewarm (and not overcook!). If making the broth more than a day in advance, you might as well freeze it. I recommend freezer bags with as much air as possible pressed out. Freezing the bags flat will make it easier to stack and store with other frozen soups, and the bag will only require a short soak in warm water to defrost.