Tandoori Style Chicken

Tandoori Style Chicken

Serves 3-4
Ingredients:
250 g plain full fat yogurt
1-2 garlic cloves, minced
1 tablespoon lemon juice
1 tablespoon vegetable oil
1-1/2 teaspoons cumin powder
1/4 to 1/2 teaspoon cayenne pepper OR a dash or two of hot sauce
1/2 teaspoon salt
1/4 teaspoon turmeric
1-1/2 tablespoons curry powder
1/2 teaspoon garam masala(optional)
1/2 teaspoon ginger
12 chicken thighs(skin on and bone in), don't forget to wash your thighs. . . chicken thighs that is ;)
Method:
Mix all ingredients except for chicken until the mixture is uniformly blended.
Add chicken and coat well.
Cover and refrigerate between 4 hours to overnight.
Heat oven to 425° F and place rack on top 1/3 of the oven.
Line a baking pan with foil and place chicken on one layer, adding a thick coating of the marinade on top of each chicken piece.
Bake for 45-50 minutes.
Check for doneness.

Quick n' Easy Chicken Divan

Quick n' Easy Chicken Divan

Broccoli is at its freshest and most flavorful October through April. Low in calories and high in vitamins A, C, and K. Broccoli is easy to prepare and inexpensive. Many nutritionists think it helps prevent and may even fight cancer. Enjoy broccoli from top to bottom!

Ingredients:
8 oz rotini or other small pasta
1 lb. broccoli, tops cut into florets with stems peeled and sliced
1 tablespoon butter
1/2 teaspoon dried basil
4-1/2 teaspoons all-purpose flour
1 cup reduced-sodium chicken broth
2/3 cup 2% milk
3/4 teaspoon pepper
1/2 rotisserie chicken, meat pulled off the bones - approximately 3 cups
1/2 cup shredded cheddar
Method:
Boil water and add pasta. Cook according to package directions.
Add broccoli during the last 8-10 minutes. Drain and leave in colander.
Melt butter with basil in pasta pot and stir in flour.
When light brown, whisk in chicken broth, milk, and salt. Bring to a boil. Toss with chicken, pasta/broccoli mixture, and cheese. Season to taste with salt and pepper.
Should make enough to serve 4

Butter Chicken

Butter Chicken


Ingredients:
3-4 Tbsps. butter
1 large white onion, halved then chopped
1/8 tsp. cinnamon
2 to 3 garlic cloves, minced / crushed and finely diced
2 tsp. freshly grated ginger (or 1-1/2 tsps. ground ginger)
1/2 tsp. turmeric
1-1/2 Tbsps. curry powder
1/8 tsp. ground coriander seeds
1-2 pinches of fresh coriander, finely chopped
1-1/2 to 2 lbs. boneless, skinless chicken thighs, cut into chunks
1/4 cup ground almonds
1 can whole tomatoes, peeled, with juice OR 1 can diced tomatoes with juice
1 tablespoon tomato paste
1/2 cup plain yogurt (or sour cream if you prefer)
Directions:
In a large and deep frying pan, melt butter, until it is gently bubbling.
Add onions and cinnamon and sauté lightly. Then add ginger when the onions are transparent.
Once you’ve given it a good stir using a wooden spoon, add the turmeric, curry powder, both corianders and continue sautéing on medium heat.
Paying attention to the way the spices smell as they cook, when they seem heated through,
add the chunks of chicken, stirring until they appear cooked but not browned. Then add ground almonds, giving a stir, add the tomatoes and tomato paste and mix completely. Cover and simmer for about 40 minutes.
At the very end, add yogurt OR sour cream and heat thoroughly.
Serve on Basmati rice with some naan bread.

Chicken Casserole

Chicken Casserole




Ingredients:
1 (14 ounce) can artichoke hearts, drained
4 - 5 cups cooked chicken, coarsely chopped
Note: You can substitute chunks(not cold cut slices) of cooked ham for chicken.
12 oz. Swiss cheese, shredded
2 celery ribs, chopped
2 heaping cups herb-seasoned croutons
1 (10 3/4-ounce) can cream of celery soup
1/2 cup mayonnaise
1/4 cup plain yogurt or sour cream
1/2 cup milk
Note: I like to blend together soup, mayonnaise, yogurt/sour cream and milk.
1 onion, chopped
1/4 - 1/2 teaspoon white pepper
Method:
1. Preheat the oven to 350 degrees F.
2. Lightly spray a large baking casserole dish.
3. Drain and coarsely chop the artichoke hearts.
4. Combine chicken, artichoke hearts and shredded Swiss cheese in a large bowl and blend well.
5. Combine celery, croutons, soup, mayonnaise, yogurt/sour cream, milk, onion and salt in a medium bowl and mix well.
6. Add soup mixture to chicken mixture and mix well.
7. Spoon into prepared baking dish.
8. Bake until lightly browned and bubbly, about 40 to 45 minutes.

Pineapple Teriyaki Chicken

Pineapple Teriyaki Chicken

Ingredients:
1 lb. boneless skinless chicken breasts, or tenders
1 Tbsp vegetable oil
1 onion, diced (original recipe called for red onion, but I used yellow)
1/2 green bell pepper, chopped
1 (20 oz) can of pineapple chunks (really any size depending on how much pineapple you like)
Juice from the 20 oz can of pineapple
3 Tbsp. soy sauce
3 Tbsp. brown sugar
Directions:
Heat large skillet over medium high heat.
Add oil and let warm.
Add chicken and brown, about three minutes.
Add onion and peppers and cook until onion is translucent, about 5 minutes.
In a small bowl, combine pineapple juice, soy sauce, and brown sugar.
Add to skillet, along with pineapple chunks.
Let sauce reduce down and thicken (can add cornstarch and water slurry to thicken).
Serve over rice.

Chicken Breasts With Pineapple Soy Glaze

Chicken Breasts With Pineapple Soy Glaze

Serves 4

The chicken is flavourful, moist and tender and it's a winner with my family. Easily doubled.

Ingredients:

1 can pineapple slices or tidbits

2 Tbsp. soy sauce

2 Tbsp. wine vinegar or wine ;)

2 Tbsp. honey

2 Tbsp. ketchup

1 tsp. garlic / onion powder or 1 minced garlic clove

4 skinless, boneless chicken breasts OR if you're not concerned about the skin and bones, that's fine too. I have also used chicken thighs.

2 Tbsp. butter

1 Tbsp. oil

2 tsp. cornstarch

Method:

Blend syrup drained from pineapple with soy sauce, vinegar, honey, ketchup and garlic/onion powder.

Pour over chicken breasts.

Cover and refrigerate for 2 hours.

Drain, saving marinade.

Brown chicken in a heavy skillet using 1 tablespoon butter and oil(your choice of olive or vegetable).

Blend cornstarch with reserved marinade and remaining 1 tablespoon butter.

Heat to boiling and pour over chicken in the skillet.

Cover tightly and cook slowly for approximately 25 to 30 minutes or until completely cooked and tender.

During cooking, baste with pan sauce several times to glaze chicken. About 10 minutes before chicken is done, add drained pineapple slices/tidbits to heat.

Serve with rice or noodles and a tossed salad.

Makes 4 servings.

Chicken Tortilla Rollups

	This is an easy recipe that is open to any and all additions. Prep: 25 min. Cook: 35 min. Serves: 4

Ingredients:

1 package whole wheat tortilla rounds

3 cooked chicken breasts (shredded)
1 can cream of chicken soup
1 can milk
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
Salt and Pepper to taste
Note: I like to add 1 green bell pepper and 1 onion thinly sliced and sauted to the shredded chicken breasts.
Garnish: chopped parsley, cilantro, green onions, olives, tomatoes, bell peppers, whatever you like.

Directions:

Pre heat oven to 350.
Mix the chicken and cheddar cheese together.
Place tortilla round on a flat surface.

Put the same amount of the chicken and cheese mixture on the tortilla and roll it up.
Heat soup, milk, and swiss cheese on the stove top and stir until the cheese is melted.
Put the chicken rollups in a greased/sprayed oven proof dish.
Pour the soup sauce mixture over the rolled tortillas and bake for 35min or until the tortillas are lightly browned

Chicken Tenders

	These are delicious as a main course meal or appetizers! A fresh salad or your favorite steamed veggies with a loaf of French or Italian bread are great along with the chicken. Prep:20 min. Cook:24 min. Servings: 4

Ingredients:

2 pounds of boneless, skinless chicken tenders or boneless, skinless chicken breasts cut in strips - rinsed and patted dry with paper towel
1 (8-ounce) container plain yogurt
1/2 cup mayonnaise
2 cups finely ground plain or seasoned bread crumbs
Note: I have also used finely ground Corn Flakes to coat the chicken tenders.
Salt, pepper, garlic powder and cumin (the measurements are up to you)
1/3 cup grated Romano or Parmesan cheese mixed with the bread crumbs is optional
Olive oil or spray pan coating

Directions:

Preheat oven to 400 degrees F.
Mix yogurt and mayonnaise together.
Pour mixture into a shallow dish or on a plate.
Pour bread crumbs mixed with salt, pepper, garlic powder and cumin into a separate shallow dish or plate.
Dredge chicken through yogurt and mayonnaise mixture.
Shake off excess, place in crumbs and seasoning mix and coat all over.
Gently shake off excess crumbs.
Spray a large non-stick pan with olive oil or spray pan coating.
Place tenders on the pan and bake for 12-15 minutes.
Turn tenders over and bake another 12-15 minutes, or until tenders are crisp and cooked through.