Main Dish
Chicken and Hominy Chili
For as hearty and comforting this chili is, it is very simple!
Ingredients
- 1 lb boneless skinless chicken breast, cubed
- 1 small onion, chopped
- 2 garlic cloves, minced
- 5 cups chicken broth
- 1/2 teaspoon oregano
- 1 1/2 tablespoons chili powder
- 15 ounces white hominy, drained
Directions
1. Brown chicken over medium heat in sauce pan.
2. Remove chicken and keep warm.
3. Reheat sauce pan over medium heat.
4. Saute onion and garlic until onion is translucent
* Can lessen broth and add more chicken and hominy to make a thicker chili.
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Baked Italian Delight
This is a very very good meal to make for a 'spaghetti/lasagna type' casserole!
Ingredients
Directions
1. Preheat oven 375 degrees.
2 .In a large frying pan, brown beef.
3. Drain.
4. Stir spaghetti sauce into beef.
5. Simmer 5 min over low heat.
6. In a bowl, combine cottage cheese, parmasean cheese, and egg.
7. Lay on tube dough along bottom of 9x13 in pan.
8 .Press to form a crust sealing cracks.
9. Pop it into the oven for a few min so it begins cooking. (this makes sure it will not be soggy in the finished product)
10. Take pan out of oven and layer half meat mixture, all of cheese mix, then remaining meat mix.
11. Sprinkle mozzerella cheese over top.
12. Lay remaining dough over the top, covering as much as possible.
13 .Bake 25 min or until golden brown.
Artichoke Chicken
I absolutely LOVE this recipe!! My mom made this recipe and I adopted it! If you love artichokes you will love this!
Crispy Buffalo Chicken Fingers
I finally found a way to make my chicken fingers crispy! I try not to eat fried foods but I love fried chicken and chicken fingers and chicken nuggets! Everytime I try to make 'oven fried chicken' with regular bread crumbs or corn flakes or potato chips, it always ends up soggy. Well.. I finally tried Panko and it is a Godsend! And I've found the sour cream also helps a ton! For dips I use Blue Cheese and also mixed the Buffalo sauce with some honey and it turned out great. Enjoy!
Ingredients
- 1 lb. chicken tenders
- 1/2-1 tbls. paprika
- 1/2-1 tbls. cayenne
- 1 tsp. kosher salt
- 12 oz. Frank's red hot sauce (Buffalo)
- 1/4 cup flour
- 1/2-1 cup sour cream
- 2 large eggs
- 8 oz. panko bread crumbs (original)
Directions
Preheat oven to 425 degrees.
Chicken Prep:
1. Put Panko (about 4oz was enough) in a bowl or pan (something you can fit the chicken into when dipping).
2. Put the chicken into a gallon size zip lock bag.
3. Toss in the paprika, cayenne, salt and Red Hot Buffalo sauce (just enough to coat the chicken).
4. Seal the bag and smoosh the chicken around to coat evenly.
5 .Add the flour to the bag.
6. Seal the bag again and shake to coat.
Batter:
1. Crack eggs into bowl, and whisk.
2. Add sour cream. (start with 1/2 cup and add to make thicker).
3. Beat well to incorporate. It will be thick.
Breading:
1. Grab your seasoned chicken, dish of breadcrumbs, bowl of batter, and lined sheet pan.
2. Take a piece of chicken and shake it to knock off excess flour.
3. Dip it into the batter to coat it on all sides.
4. Drop the battered chicken into the breadcrumbs and turn it over a few times to coat the chicken.
5. Place on sheet.
Bake for 20-25 minutes, until the breading is lightly browned. Your final cooking time will vary depending on how thick your chicken tenders are.
*I served with blue cheese dressing, more Buffalo sauce, and even some honey. YUMMY.
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P.F. Chang's Lettuce Wraps
- 3 tablespoons oil
- 2 boneless skinless chicken breasts
- 1 cup water chestnut
- 2/3 cup mushroom
- 3 tablespoons chopped onions
- 1 teaspoon minced garlic
- 4 -5 leaves iceberg lettuce
1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you're ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.
7. Saute chicken breasts for 4 to 5 minutes per side or done.
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
13. With the pan still on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16. Top with"Special Sauce".
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Tamale Soup
The easiest recipe! 4 ingredients:)
Ingredients
- 1 quart pinto beans
- 1 (15 ounce) can corn
- 1 (15 ounce) can tomatoes
- 1 (15 ounce) can tamales (I usually use the Nally brand)
Cider-Baked Ham with Brown Sugar and Honey Glaze
This is so easy because there are not a lot of ingredients. So many compliments from so many people!
Ingredients
- 1 (12-14 lb) fully cooked bone-in ham
- 2 cups apple cider or apple juice
- 1 cinnamon stick
- 1 teaspoon whole cloves
- 1/2 teaspoon ground allspice
- whole cloves (to garnish) (optional)
- 1/2 cup brown sugar
- 1/2 cup honey
Directions
2. Combine apple cider, cinnamon, cloves and allspice in a small saucepan. Heat to boiling. Cover and simmer 5 minutes. Pour over ham.
3. Bake ham in preheated slow oven, basting every 30 minutes with cider sauce from pan, for about 3 hours.
4. Remove ham from oven. Increase oven temperature to hot (400 degrees). Score diagonal lines in fat with tip of knife to form diamond shapes, being careful not to cut into meat. Stud each diamond with whole clove, if you wish.
6. Return ham to hot oven. Bake 30 minutes longer, brushing the ham every 10 minutes with the remaining honey mixture, until brown and glistening and an instant-read meat thermometer reads 160 degrees.
7. Remove ham from oven. Let stand 20 minutes before slicing.
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Black Raspberry Glazed Chicken with Wild Rice Stuffing
Ingredients
- 4 boneless, skinless chicken breasts- flattened
- 1 tsp. salt
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1/4 cup flour
- 1/4 cup butter
- 3 1/2 oz. wild rice ( or use the whole package if you like rice:)
- 1 cup chicken broth
- 1/4 cup slivered almonds- toasted
- 1/4 cup black raspberry jam
- 1 Tbls. orange juice
- 1/4 cup honey
- 1/2 tsp. orange rind ( I used about 1/4 tsp and it was plenty)
Directions
1. Sprinkle chicken with salt, paprika, and garlic powder. Set aside.
2. Make rice according to package but sub chicken broth for water. Toss with almonds. Set aside.
3. Heat jam, oj, honey and orange peel in pan until blended.
4. Place some rice on one breast. Roll and secure with toothpicks. Dust with flour. Repeat.
5. Melt butter in 9x13 inch pan and roll breasts in butter.
6. Heat oven 325 degrees. Bake 40 min.
7. Baste with glaze and continue baking and basting until tender. Serve with any leftover rice.
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Sesame Chicken
Ingredients:
1/4 cup brown sugar1/4 cup teriyaki sauce
1/4 cup apple cider
salt
sesame seed
1 dash cayenne pepper
1/2 cup soy sauce
splash vinegar (white or apple cider)
1/2 teaspoon minced garlic
1 teaspoon cornstarch
