Baked Sweet Hawaiian Chicken

from Life in the Lofthouse

Notes: Was fairly easy and yummy. The chicken was good with the cornstarch instead of usual flour. The kids were pleasantly surprised and liked it.

Baked Sweet Hawaiian Chicken

Prep Time:25 Min Cook Time:1 Hr

Serves 6

Ingredients

• 4 boneless, skinless chicken breasts
• salt and pepper, to taste
• 1 cup cornstarch
• 3 large eggs, beaten
• 1/4 cup vegetable oil

Sauce Ingredients

• 1 cup pineapple juice
• 1/2 cup brown sugar
• 1/3 cup low-sodium soy sauce
• 1 clove garlic, minced
• 1/2 Tablespoon cornstarch
• 1 red bell pepper, chopped (seeds removed)
• 1 (20 oz.) can pineapple tidbits, drained

Instructions

• 1
  Preheat oven to 325° F. Grease a 9x13-inch baking pan with cooking spray. Set aside.
• 2
  Cut chicken breasts in bite-size pieces. Season with salt and pepper. Place cornstarch in a large bowl, and eggs in a separate medium bowl. Dip chicken pieces in cornstarch to coat, then coat in eggs.
• 3
  Heat vegetable oil in a large, non-stick skillet over medium-high heat. Cook coated chicken, in batches so you don't over-crowd pan, until golden-brown on all sides. (You're not cooking it all the way through. It will finish in the oven.) Place chicken in the prepared dish.
• 4
  In a medium bowl whisk together the sauce ingredients; pineapple juice, brown sugar, soy sauce, garlic and cornstarch. Pour evenly over chicken. Sprinkle the tops of chicken with the chopped bell pepper and pineapple.
• 5
  Bake, uncovered, for 1 hour. (I stir the chicken every 15 minutes so it gets evenly coated in sauce.) Remove from oven and let stand 5 minutes before serving. Enjoy!

life in the lofthouse http://life-in-the-lofthouse.com/

Asian Ramen Salad

Notes: This was good, I did have it for leftovers many days. Naomi asked for some every time she saw me eating it. Pretty basic and similar to what Mom made growing up.

PRINT

RIDICULOUSLY AMAZING ASIAN RAMEN SALAD

PREP TIME

2 HR 10 MINS

TOTAL TIME

2 HR 10 MINS

This ridiculously amazing Asian ramen salad will have you and your guests going back for thirds and fourths. Everyone will be asking for the recipe and you'll want to bring this easy dish to every potluck!

Servings: 8 -10

INGREDIENTS

• 1: 16 ounce bag coleslaw mix
• 1 cup sunflower seeds, de-shelled/shelled/no shells
• 1 cup Diamond of California sliced almonds
• 2: 3 ounce bags ramen* (any flavor, you won't be using the seasoning packets so it doesn't matter)
• 5 stalks of scallions, sliced
• 3/4 cup vegetable oil
• 1/3 cup white vinegar
• 1/2 cup granulated sugar

Report this ad

INSTRUCTIONS

1. In a large bowl, place coleslaw mix, sunflower seeds, sliced almonds, crushed ramen (see note below), and scallions.
2. In a large measuring cup, add vegetable oil, vinegar, and sugar. Whisk together. Don't worry if the sugar will not completely dissolve.
3. Pour oil mixture over the coleslaw mix and toss everything together with a large spatula until everything is coated well.
4. Cover bowl with plastic wrap and chill in refrigerator for at least 2 hours.
5. Serve cold or room temperature.

RECIPE NOTES

To crush ramen, place ramen block into a Ziploc bag and using a rolling pin, gently crush the ramen into smaller pieces.

I personally didn't add the seasoning packets because I don't like the MSG/sodium content in ramen seasoning packets. However, I know this is a popular recipe and there are MANY variations of it. So, it's all up to preference on whether or not you want to add the seasoning packets, or anything else to this salad! :)

Pan Roasted Lemon Chicken

By D Delicious



Notes: It's been a while, just remember that I liked it and wanted to have it again. I just used chicken breasts as that is what I had on hand.

INGREDIENTS:

• 1 1/4 cups chicken stock
• 1/4 cup freshly squeezed lemon juice
• Zest of 1 lemon
• 1 tablespoon olive oil

FOR THE LEMON RUB

• 1 tablespoon olive oil
• 1 tablespoon whole grain mustard
• 1 teaspoon lemon zest
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon kosher salt
• 8 bone-in, skin-on chicken thighs

DIRECTIONS:

1. Preheat oven to 400 degrees F.
2. To make the lemon rub, combine olive oil, mustard, lemon zest, oregano, thyme and salt in a small bowl. Using your fingers or a brush, work the lemon rub onto both sides of the chicken.
3. In a large bowl, whisk together chicken stock, lemon juice and lemon zest; set aside.
4. Heat olive oil in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Add chicken stock mixture.
5. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
6. Serve immediately.

Chicken and Potatoes with Garlic Parmesan Cream Sauce

CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE

from D*** Delicious

YIELD: 6 SERVINGS

 

PREP TIME: 10 MINUTES

 

COOK TIME: 40 MINUTES

TOTAL TIME: 50 MINUTES

Notes: Yum. I added extra potatoes and enjoyed them and the spinach days after! Used chicken breast and was good.

INGREDIENTS:

• 6 bone-in, skin-on chicken thighs
• 1 tablespoon Italian seasoning
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons unsalted butter, divided
• 3 cups baby spinach, roughly chopped
• 16 ounces baby Dutch potatoes, halved*
• 2 tablespoons chopped fresh parsley leaves

FOR THE GARLIC PARMESAN CREAM SAUCE

• 1/4 cup unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth, or more, as needed
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 cup half and half*
• 1/2 cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
2. Season chicken with Italian seasoning, salt and pepper, to taste.
3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
4. Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside.
5. To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
6. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
7. Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and cream sauce.
8. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
9. Serve immediately, garnished with parsley, if desired.

*Potatoes can be cut into thirds or fourths to ensure quicker cooking time.

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

5 Star Grilled Chicken Teriyaki

from 6 Sisters

Notes: felt it was a little salty, didn't bother Daniel, but would maybe add a little oil (1/3 c) to marinade to maybe help??

Ingredients:
1 lb boneless skinless chicken breasts
1 c. teriyaki sauce
1/4 c. lemon juice
2 cloves garlic, minced
2 tsp sesame oil

Directions:
Mix all ingredients except chicken together in marinade container. Add chicken. Refrigerate 8-12 hours, turning occasionally.

Grill when ready.

Lemon Dill Chicken Pasta Salad

from Ball p.77

Note: Good served a little warm or chilled. I was surprised the girls liked this too. I added a bit extra lemon last time and learned not to do that :)

Ingredients:
4 c cooked bow tie pasta
1 lb. cooked chicken or shrimp
1 c frozen peas
1/2 c. chopped green onions
1/4 c. minced fresh parsley
1 c. plain yogurt
1 c mayo
1/4 c lemon juice
1 T dill weed
1/2 tsp. salt
1/4 tsp. pepper

Directions:
In a large bowl, combine the pasta, chicken or shrimp, peas, onions, and parsley. In a small bowl, combine the yogurt, mayo, lemon juice, dill, salt and pepper. Pour over pasta mixture and toss gently. Cover and refrigerate for at least 2 hours before serving.

One Pan Baked Fajitas

from Aunt Kalle

One Pan Baked Fajitas

 Notes: I haven't tried this yet but think its a great idea.

Prep time

15 mins

Cook time

35 mins

Total time

50 mins

 

Author: LeighAnne Wilkes,  yourhomebasedmom.com

Recipe type: Main Dish

Serves: 4-6 servings

Ingredients

• 3-4 chicken breasts, cut into bite size pieces
• 1 large onion, sliced
• 1 red pepper, sliced
• 1 oz. or 6 tsp of fajita seasoning mix
• tortillas

Fajita Seasoning Mix (or just use a packet)

• 1 Tbsp cornstarch
• 1 tsp chili powder
• 1 tsp salt
• 1 tsp paprika
• 1 tsp white sugar
• ½ tsp onion powder
• 1 tsp garlic powder
• ¼ tsp cayenne pepper
• ½ tsp cumin

Instructions

1. Mix together the seasoning mix ingredients.
2. Grease 9 x 13 pan
3. Place onions and red pepper in pan.
4. Top with sliced chicken.
5. Sprinkle with fajita seasoning mix
6. Drizzle with oil and toss to coat.
7. Bake at 400 degrees F. for 30-40 minutes or until chicken is cooked through.
8. Serve on tortillas

Baked Creamy Chicken Taquitos

from Walters who got it from Our Best Bites

1/3 C Cream cheese
1/4 C green salsa
1 Tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp onion powder
1 tsp garlic minced
3 Tbsp chopped cilantro
5 green onions, chopped
2 C cooked, shredded chicken
1 C shredded pepper jack cheese
1 can black beans
1/2 red pepper, diced
Tortillas

Directions:
Heat cream cheese in microwave for 20-30 seconds until soft. Mix in green salsa, lime juice, cumin, chili powder, onion powder and garlic. Stir to combine then add cilantro, green onions, chicken, cheese, black beans and red peppers. Fill tortillas with chicken mixture then roll and place in a greased baking pan. Once you have rolled all the taquitos, spray them with Pam or brush them with oil. Then bake at 425 for 20 minutes, or until crispy. Can garnish with sour cream, salsa, or guacamole.

Pesto Marinated Grilled Chicken

Notes: Super fast and easy to throw together early and then throw on the grill later when ready. Was pleasantly surprised at how much I liked the pesto taste on it. Although the chicken still had lots of marinade on it when I threw it on the grill, it didn't feel overwhelming when eating it. Was given a thumbs up by the elders as well.

from Mels

Yield: Serves 4-6

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 cup pesto (storebought or homemade)
• 1/4 cup rice vinegar
• 1 teaspoon salt
• 1 teaspoon sugar

Directions

1. Place the chicken in a gallon-sized ziploc bag. Pour in the pesto, rice vinegar, salt and sugar. Seal the bag and shake it up until the marinade is combined and the chicken is well coated.
2. Refrigerate for at least 2 hours or up to 12 hours.
3. Preheat an outdoor grill. Grill the chicken for 5-6 minutes on each side until cooked through (or an instant read thermometer reaches 160 degrees). Tent the chicken with foil and let rest 5-10 minutes before slicing and serving.
4. Alternately, the chicken can be broiled or cooked on an indoor grill pan or skillet.

Easy Chicken Wontons

from rasamalaysia

Ingredients:

1/2 lb cooked chicken, finely cut up/shredded
1/4 lb shrimp, chopped into small pieces (optional, or add more chicken)
  3 stalk scallion, cut into rings
1/2 teaspoon cornstarch
1/4 teaspoon salt (easy on salt)
1 dash fish sauce, optional
1/2 teaspoon sesame oil
3 dashes ground pepper
12 pieces wonton wrappers
Water, for sealing
Oil, for deep frying

Directions:
Combine chicken, shrimp, scallion, cornstarch together. In a separate small bowl combine salt, fish sauce, sesame oil, and pepper together and then mix in with chicken mixture.

Add chicken mixture to wonton wrapper, use water to seal ends, and wrap up. Deep fry in oil and let cool on paper towels and serve immediately.