Mock Jambalaya - Lexie's

 Chorizo Chicken sausage or chorizo (3 sausages) 

 lentils (brown preferred) 

1 large yellow onion, cut into medium size chunks 

1.5 cloves garlic, minced 

Brown rice 

Fresh tomatoes, cut into medium size chunks 

Chili powder

Salt

Optional, a pinch of kimchi seasoning 

Olive oil

1. Cook brown rice separately 

2. Cook lentils separately.

3. Cook sausage separately and brown or slightly sear. Then slice into large pieces. 

4. Cook onions in pan with olive oil until turning clear, then add garlic and cook until fragrant.

5. In serving bowl, combine lentils and brown rice, then onion and garlic mixture, add sausage. Season to taste and toss lightly. Then add tomato to taste and toss even more lightly. Serve hot. 

Makes great leftovers. 

Chicken Hand Pie / Pot Pie - Lexie's

In large pan:

2 cups cooked chicken

1 Tbs butter 

In large pot: 

1/4 stick butter 

1 cup carrot, finely chopped 

1/2 stick butter
1/4 tsp rosemary, dried
1/4 tsp thyme, dried and ground
1 tsp salt
1 cup potato, chopped finely
2 cups yellow onion, chopped finely

1 cup celery, chopped finely

In the vegetable pot, add cooked chicken and:
1 cup peas
1/4 cup flour

Cook for 2-3 minutes 

Then add to pot:
2 cups chicken stock (or enough to cover contents of pot)
And bring to a boil.

Let cool in fridge.

For hand pies, fill dough circles. 

Seal with milk and score dough. 

Freeze or cook at 375 for 15 min, flip and cook for 5 more min.

Enough filling for 2 chicken pot pies.

Enough filling for 3 rustic chicken pot pies. 

Slow Cooker Whole Chicken - Lexie's

- Clean whole chicken inside and out.
- Squeeze lemon on top and place lemon slices inside
- Rub exterior in seasoning of choice
- Place on four balls of aluminum foil inside slow cooker
- Cook on high covered for 4-8 hours.
(About 1 hour per pound of chicken. Check with meat thermometer)
- Let sit 20 min before carving.

Chicken Salad

INGREDIENTS

• 2 cups chicken, shredded
• 1 celery stalk, thinly sliced
• 3 green onions, chopped
• ¼ cup sunflower seeds (optional)
• 1 Tablespoon dill, minced
• 1 cup mayonnaise
• 2 Tablespoons dijon mustard
• 1 cup red grapes, halved
• salt and pepper, to taste

INSTRUCTIONS

1. In a large bowl, toss together celery, grapes, onions and chicken.
2. In a separate bowl, combine mayonnaise, sunflower seeds, dijon mustard, salt and pepper. Add dill and any other herbs of your choosing.
3. Pour dressing mayonnaise dressing over the chicken and vegetable mixture and stir until thoroughly mixed.
4. Refrigerate for at least 2-3 hours.

Perfect Breaded Chicken Strips

Instructions

1. Preheat oil to 375 degrees F.

Sauce

1. Combine sauce ingredients in a small pan. Bring to a boil, reduce heat and simmer about 15 minutes

Chicken.

1. In a bowl combine flour, Panko bread crumbs, and seasonings. Set aside. In a separate bowl, whisk together eggs, 3 tablespoon water and 1½ tablespoons oil.
2. Working with half of the flour mixture at a time (see note below) dip each piece of chicken in the egg mixture and then the flour. Dip it into the egg a second time and then the flour again to double coat it. Gently press the flour into the chicken. Shake off any excess. Place on a wire rack and continue until all chicken is coated.
3. Fry chicken in small batches until crispy and cooked through, about 5-6 minutes. Drain on paper towels.
4. Place cooked chicken in a large bowl, pour warm sauce over and toss well to coat.
5. Top with green onions if desired and serve immediately.

Ingredients:

Breading:

3 chicken breasts

2 cups flour

1/2 cup panko

1/2 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1/2 tsp seasoned salt

1/4 tsp pepper

3 eggs

4 Tbs milk

Sauce:

1/2 cup honey

4 Tbs soy sauce

1. 4 large garlic cloves, crushed
2. 1 Tbs fresh ginger, finely diced
3. 1/2 tsp chili flakes
4. 1/3 cup water

Quick Yummy Chicken - Lexie's

1/2 cup mayonnaise

1/4 cup grated Parmesan 

4 chicken breasts

4 tsp. dry Italian seasoning 

Dry bread crumbs

425 degrees F for 20 minutes.

Mix Parmesan and mayo. 

Spread on raw chicken. 

Top breadcrumbs mixed with Italian seasoning.

Souvlaki

Serves: 6 to 8
30 minutes

First: Set skewers to soak in water.

2 lbs chicken breast, cut into 1.5 inch cubes
1/4 cup olive oil
1/4 cup dry white wine
2 Tbs lemon juice
2 tsp chopped fresh oregano leaves
2 crushed garlic cloves
1 tsp kosher salt

Cook at 375 degrees. 

Thread chicken onto water soaked skewers. 

Turn over occasionally.

10 -12 minutes.

Butter Chicken (Indian)

Prep Time: 25 min
Serves: 8
Slow Cooker

1 cup unsalted raw cashews
1/4 cup curry powder
1 Tbs fennel seeds
2/3 cup plain yogurt (not low fat)
1/4 cup tomato paste
2 Tbs white wine vinegar
4 cloves garlic
1 Tbs gingerroot, minced
2 lbs skinless boneless chicken thighs, cut into 1-inch cubes
1/4 cup butter
1 large onion, finely chopped
1 piece cinnamon stick
4 green cardamom pods, crushed
1 tsp cayenne pepper
1 can diced tomatoes with juice
2/3 cup chicken broth
salt and pepper to taste
1/3 cup table cream

1. In a dry skillet over medium heat, toast cashews, curry powder and fennel seeds, stirring until fragrant, about 2 min. Transfer to a spice grinder and grind to a fine powder. Set aside.

2. In a blender or food processor fitted with metal blade, process yogurt, tomato paste, vinegar, garlic, ginger and reserved cashew mixture until smooth and blended. Transfer to a large bowl. Add chicken, toss well, cover and refrigerate for 24 hours.

3. When you're ready to cook, in a large skillet, melt butter over medium heat. Add onion, cinnamon and cardamom pods and stir-fry until onion is softened, about 3 mins. Add cayenne and tomatoes with juice and bring to a boil, stirring and scraping up brown bits from bottom of pan.

4. Transfer chicken, with marinade, to slow cooker stoneware. Add tomato mixture and chicken broth and stir well. Season to taste with salt and freshly ground pepper. Cover and cook on low for 6 hours or on high for 3 hours, until juices run clear when chicken is pierced with a fork.

5. Add cream to stoneware and stir well. Cover and cook on low for 10 minutes to meld flavors.

Vietnamese Chicken Rice

Prep Time: 20 min

Slow Cooker (7 quart)

2 cup long-grain parboiled white rice

2 lb skinless, boneless chicken thighs, diced

8 shallots, thinly sliced

8 cloves garlic, minced

2 tsp - minced gingerroot

4 cups boiling chicken broth

(garnish with small bunch of mint leaves, remove stems and shred)

1. In slow cooker stoneware, combine rice, chicken, shallots, garlic and ginger root. Stir well. Add boiling chicken broth.

2. Cover and cook on Low for 3 hours, until liquid is absorbed and rice fluffs easily with a fork. Spoon into a serving dish and garnish with mint and green onions. Serve immediately. 

Chicken Chili - Jake's

In crock pot put following ingredients on 6-8 hours on low:

4 frozen chicken breasts
1 can black beans
1 can corn
1 small jar of salsa

1/2 hour before service add:

1 brick of cream cheese

Serves:?

Lemon-Honey Grilled Chicken Breast

6 chicken breasts

½ cup honey

1/3 cup lemon juice

1 Tbls soy sauce

¼ cup melted butter

1 clove garlic, minced

¼ teaspoon pepper

Season chicken breasts with salt if desired. Grill chicken, skin side down over medium coals 45 mins or until done, turning every 10 mins. Combine remaining ingredients and stir well. Baste chicken with sauce during the last 20 min of grilling. 

Easy Feta Chicken Bake

Bake 40 min.

Makes 6 servings

6 boneless skinless chicken breast halves (2 lbs)

2 Tbls lemon juice, divided

salt and black pepper

1 pkg (4 oz) crumbled feta cheese with basil and tomato

¼ cup each finely chopped red pepper and fresh parsley

Arrange chicken in 13x9 inch baking dish. 

Drizzle with 1 Tbls lemon juice. 

Bake at 350 for 35-40 min or until cooked through. 

Sprinkle with red pepper and parsley. 

Golden Kebabs with Zesty Mayo - Lexie's

Serves 4

Prep Time: 15 min

Cook Time: 10-15 min

First, soak skewers in water.

2 Tbsp olive oil

Pinch of sea salt

2 tsp tumeric

2 garlic cloves, crushed

2 Tbsp lemon juice.

4 chicken breast fillets about 1/4 lb each, cubed

3 nectarines, halved and stoned (substitutes are mango and papaya)

1 large green pepper

Zesty Mayo Ingredients: 

2 scallions, chopped finely

grated zest of ½ lemon

6 ½ Tbsp mayonnaise

1/3 cup plain low fat yogurt

lemon juice to taste

1.     Put olive oil, turmeric, garlic, lemon juice, sea salt, and chicken into bowl. Toss and coat thoroughly.

2.     Thread kebabs. Preheat broiler.

3.     Broil 5 mins on each side until peppers and and nectarines are browned. 

 

f Make zesty mayo in small bowl, mix scallions and lemon zest with mayo and yogurt and lemon juice to taste.

Chicken and Rice Casserole - Mom's

Prep:

Cook: 1 ½ hours

Serves: 6-8

1 cup quick cooking rice

Chicken pieces, breast and thighs

1 package dry onion soup

1 can mushroom soup

1 can milk

Grease casserole and put in uncooked rice. 

Lay chicken on top, sprinkle with dry onion soup. 

Mix mushroom soup and milk, pour over chicken. 

Bake at 325 F for 1 ½ hours until chicken is done.

Spiced Baked Chicken - Mom's

Combine in a large ziplock bag:

Heaping Tbls old bay seasoning

2 Tbls lowery seasoned salt

1 tsp garlic salt

¼ cup flower

4-6 chicken legs and thighs washed and patted dry.

Shake chicken in spice one at a time in bag. 

Place on aluminum foil cooking sheet. 

Bake 45 minutes to 1 hour at 375. 

Chicken or Turkey Tetrazzini - Mom's

Prep: 15 min

Cook: 30-40 min

Serves: 12

1 16-ounce package spaghetti

1 cup onion

3 tabs of butter

1 cup green bell pepper

5 ½ cups cooked, diced chicken

4 cups Monterey Jack cheese

2 cans cream of mushroom soup

1 soup can of milk

salt and pepper to taste

Cook spaghetti. 

Cook chicken and cut into 1 inch cubes. 

Chop onion and bell pepper finely and sauté together. 

Grate Monterey Jack cheese. 

Mix all ingredients together in a very large mixing bowl.  

Put in two gallon ziplock containers to freeze. 

To prepare thaw and put in baking dish. 

Bake uncovered with French Fried Onions on top at 350 F until bubbly, 30-40 min.

Quick Chicken Mole - Lexie's

Prep: 25 min

Cook: 20 min

Serves: 4 to 6

2 Tbls canola oil

1 medium onion

6 garlic cloves

¼ tsp ground cloves

½ tsp cinnamon

¼ tsp ground black pepper

½ tsp red pepper flakes

1 Tbls cocoa powder

½ cup smooth almond butter

1 cup canned crushed tomatoes

2 cups chicken broth

¼ tsp salt

1 slice white bread

1 ½ pound chicken breast

Dice onion. Cut white bread into small pieces. Cut chicken into ½ inch cubes.

In a Dutch oven, medium heat, combine oil, onion, garlic, cloves, cinnamon, black pepper, red pepper flakes and cocoa powder. Sauté 5 minutes.

Add the almond butter and mix until it melts into the other ingredients. Add the tomatoes, broth, salt and bread and bring to a simmer. Add the chicken and return to simmer.

Cover and cook 12-15 min. or until the chicken is cooked through.

Lebanese Chicken Kebab - Lexie's

Prep: 20 min

Cook: 10 min

Serves: 4-6

First soak skewers in water.

1 lb chicken breasts

1 clove of garlic

¾ tsp salt

¼ tsp cinnamon

¼ tsp black pepper

¼ tsp allspice

2 Tbls olive oil

3 Tbls lemon juice

Cube uncooked-chicken. Peel and crush garlic. Combine chicken, garlic, salt, cinnamon, black pepper, allspice, oil and lemon juice, mix well, cover and marinate for 3-6 hours or overnight in the refrigerator.

Grill:

30 minutes before grilling, remove from refrigerator. Thread onto skewers (if using wood or bamboo, soak ½ hour.) Grill over medium heat, basting several times until delicately browned.

In Oven:

Pre-heat to 325 F. Place kebabs on oven sheet and cook 6-8 minutes, basting occasionally, until browned.

Other:

Can be served in pita, goes well with hummus and/or baba ganoush.

Chicken Chili Verde - Mom's

Prep: 25 min

Cook: 30 min

Serves: 5

3 cans pinto beans

1 pound boneless, skinless chicken breasts (2 cups cooked)

1 4-ounce can chopped green chilies

1 tsp ground cumin

¾ tsp dried oregano leaves

1/8 tsp ground cloves

1/8 tsp cayenne pepper

3 cups chicken stock

1 tsp minced garlic (1 clove)

1 tsp salt

1/3 cup finely chopped onion

Toppings:

1 cup grated low-fat Monterey Jack cheese

1 dozen corn tortillas

1 11 ½ -ounce jar salsa

Cook chicken breasts then cut into 1-inch cubes. Sauté onion. Combine chicken with chilies and seasonings; refrigerate until needed. At the same time, combine beans, chicken stock, garlic, salt and onion in a large pot; bring to a simmer. Add more water if necessary.

Combine chicken and spices with beans; simmer 10 more minutes. Cool and freeze.

To serve, thaw chili. Simmer chili 30 minutes, stirring occasionally. Top chili with salsa and/or grated cheese; serve on warmed corn tortillas.