Chicken Broccoli Braid

Original Recipe Yield 6 servings

 

Ingredients

This barely makes enough for our family, so I usually buy more rolls and do two, the quart of chicken and a little extra of the rest of the ingredients makes it plenty.  THIS IS SOOOOO YUMMY!!

• 2 cups diced, cooked chicken meat  (Once again I use my bottle chicken off the shelf of the pantry)
• 1 cup fresh broccoli, chopped
• 1/2 cup red bell pepper, chopped
• 1 clove crushed garlic (or about a teaspoon or half of powder depending on your tastes)
• 1 cup shredded Cheddar cheese
• 1/2 cup mayonnaise
• 2 teaspoons dried dill weed (?  I don't have dillweed on hand and have never added it)
• 1/4 teaspoon salt
• 2 tablespoons slivered almonds  (love the almonds, they add a little crunch!)
• 1/4 cup diced onion (Usually throw in a bit of dried because it is quick and easy)
• 2 (8 ounce) packages refrigerated crescent rolls
• 1 egg white, beaten

Directions

1. Preheat oven to 375 degrees F (190 degrees F).
2. In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
3. Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
4. Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

Chicken or Pork and Cabbage Stir Fry

Okay, if you don't know it yet, I love, love, love Asian food, especially Chinese, and here is a simple and easy cabbage stiry fry that I added a quart bottle of chicken to, along with bean sprouts and topped with crunchy chinese noodles.  Once again I found the base recipe on allrecipes, but I am not sure if I have ever made a recipe without somehow changing, adapting, or adopting something else into it or out of--I guess that is why I enjoy cooking so much, because I can make it however I want!

Ingredients

• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 pound shredded cabbage (I used about 1 head)
• 1 tablespoon soy sauce
• 1 tablespoon Chinese cooking wine (Shaoxing wine) (I use apple cider vinegar)
• 1 sliced onion
• 1 quart shredded chicken
• 1 can bean sprouts
• We use brown rice for a base, but you can use white if that is what you eat, or some kind of chinese noodles?
• Top with crunchy noodles

Directions

1. Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more. You may need to increase the liquids, add the onion first, then the cabbage and then the sprouts and chicken to heat through, you can also use a bit of cornstarch and broth to thicken a bit!

Sweet & Spicy Thai Stir Fry & Noodles

About 8 or 9 years ago Mongolian BBQ opened it's doors in SG and we have been big fans ever since.  They recognize us when we come in, even though we live out of state and only get to eat there a few times a year (we think its our children that are so memorable.)  Anyway, this reminded me lots of it and it has been a favorite since I found it.  Sweet Chili Sauce is in the oriental section of the grocery store and has been a love of mine since I was a teenager.  I keep it on hand for dipping egg rolls and sausage-cheese balls, and recipes like this.  I also was looking for recipes to use cabbage in.  I used a bag of frozen stir-fy veggies and half a head of sliced cabbage in place of the veggies in the recipe, I have also used pork and/or chicken, thin sliced.  My kids LOVE the noodles, though I do reserve a little less sauce than it calls for to even out the bit of spice.  Happy Eating!

Original Recipe Yield 6 servings

 

Ingredients

• 12 ounces dry Chinese noodles
• 3 tablespoons soy sauce
• 3/4 cup sweet chili sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 3 tablespoons sesame oil
• 1/2 cup soy sauce
• 1/2 teaspoon garlic powder
• 1 (1 pound) pork loin, cut into 2-inch strips
• 2 tablespoons cooking oil
• 2 onions, cut into bite-size pieces
• 1/8 teaspoon crushed red pepper flakes
• 3 tablespoons sweet chili sauce
• 3 cups chopped napa cabbage
• 3/4 cup sliced celery
• 1 cup sliced carrots
• 3 red bell peppers, chopped
• 2 teaspoons cornstarch
• 1/4 cup cold water

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
2. Whisk together the 3 tablespoons soy sauce, 3/4 cup sweet chili sauce, 1/2 teaspoon garlic powder, the ground ginger, and the sesame oil in a large bowl; add the drained Chinese noodles and toss to coat; set aside
3. Whisk together the 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add the pork and stir to coat. Allow to marinate 5 minutes.
4. Heat the cooking oil in a wok or a large, deep skillet over medium-high heat. Add the pork, onions, and red pepper flakes to the oil; cook until the pork is browned completely. Stir in 3 tablespoons sweet chili sauce, the napa cabbage, celery, carrots, and bell peppers; cook and stir until vegetables are completely heated, about 5 minutes. Whisk together the cornstarch and water and add to the stir fry, stirring until the mixture thickens. Serve the stir-fry over the noodles.

Another Twist on Chicken Enchiladas......

(Yay, I found a picture to add!!)

Okay, so I failed to get a pic of this, but since I am so far behind on posting I decided to go ahead and get it on here--I did not have cream cheese that night and so I used sour cream, I only used one can of chili's, though it about broke my heart, but I knew that the first can would be hard enough for my rugrats to swallow, whcih is was.  I also used canned milk, not skim, and green enchilada sauce since it didn't specifiy, though I wonder if next time I should try red.  I am also a believer in bottling chicken, so I used a quart of my home-bottled chicken and broth which is awesome and easy.  It was yummy, could have used a little more kick, next time I will try to spice it up just a bit more.

Mexican C hicken Casserole

BECKY LUIGART-STAYNER

Zesty, creamy and loaded with chicken, it's no wonder why this Mexican chicken casserole is one of our top-rated recipes.

Yield: 8 servings (serving size: 1 cup) .

Ingredients

·                                 1 cup fat-free, less-sodium chicken broth

·                                 2 (4.5-ounce) cans chopped green chiles, divided

·                                 1 3/4 pounds skinned, boned chicken breasts

·                                 2 teaspoons olive oil

·                                 1 cup chopped onion

·                                 1 cup evaporated skim milk

·                                 1 cup (4 ounces) shredded Monterey Jack cheese

·                                 1/4 cup (2 ounces) tub-style light cream cheese

·                                 1 (10-ounce) can enchilada sauce

·                                 12 (6-inch) corn tortillas

·                                 Cooking spray

·                                 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese

·                                 1 ounce tortilla chips, crushed (about 6 chips)

Preparation

·                                 Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.

·                                 Preheat oven to 350°.

·                                 Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.

·                                 Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Monte Cristo's

Okay, my mom introduced me to Monte Cristo's a long time ago, and they are not often on the menu in most restaraunts, so I have had to find my own way to make them.  Generally they consist of ham, turkey, provolone and a raspberry or strawberry preserve, you can also add mayo or miracle whip.  The sandwich made, is then dipped in an egg and milk dip (like for french toast, only salt and peppered) then, grilled on both sides.  Add extra jam or maple syrup for dipping.  Yum.   Makes me hungry just thinking about it ;)

Lasagna Stuffed Shells

Okay, I got my hubby on this one.  He was not very excited, but by the time he tried it, he had admit that it was pretty darn wonderful!

I cooked a whole box of jumbo pasta shells, and drained.  In the mean-time I mixed 3 cups cottage cheese with 2 eggs, about a cup and a half of shredded mozzarella, though it called for the 1/2 to be parmesan I didn't have any on hand and didn't miss it too much.   Also add 2 Tbs of dried parsley and a teaspoon of salt and 1/2 tsp of black pepper.  Mix that and fill the shells. 

For the sauce, I used a big can of Hunt's spaghetti sauce, and 1 lb of ground sausgage, though the recipe called for beef and had it's own sauce.  Pour the sauce over the stuffed shells in a 9x13 pan and sprinkle with another 1/2 cup of mozzarella.  Bake at 375 for about 45 minutes!!

My kids all loved it--which was shocking, because there is always one that doesn't.  They normally like lasagna, but with chicken and not with sausage, so I was happily surprised.

1 Box Jumbo Shells

3 cup Cottage Chees

2 eggs

2 cup mozzarella (or 1/2 of it parmesan)

2 Tbsp Dried Parsley

1 tsp Salt

1/2 Tsp pepper

1 Large can Spaghetti Sauce

1 lb ground sausage

Stuffed Chicken and Pasta

This is known as 'Chicken Eileen" on the allrecipes site--1 pkg of stuffing mix prepared and 8 boneless, skinless chicken breast halves, and 16 slices of mozzarella.

Pound out the chichekn to 1/2 inch thick and place a slice of cheese and scoop of stuffing on each breast before closing with toothpicks.  Top each with the other slices of cheese.  Bake in a greased 9 x 13 --the recipe said 25 minutes at 350, it took me 15 minutes longer and I upped the last 50 minutes to 375.

Then, I needed a side dish, so here is what I came up with, thinking my family would maybe hate it....SURPRISE!!!  THEY LOVED IT!

Tiny pasta shells, I guess a 16 oz bag?  I am so bad at recipes, since I just throw everything in.  Cook according to package.  Then I sprinled a bunch of pramesan cheese--and I only had the dried, in the shaker.  Then, I added a bag of frozen corn (I think when we froze it from the garden last year that I put three cups in each bag).  I used garlic salt and pepper to my liking and tossed it in olive oil over low heat.  Can I say YUM one more time!