Pad Thai

 

This is one of our favorites!

From The Northern Nest

 

 

For the sauce:

1/2 cup palm sugar or white sugar

1/2 cup soy sauce 

2 tablespoon tamarind

1/2 cup water

2 TBL. chili sauce

1 TBL. sesame oil

 

For the Noodles:

16 oz package of rice noodles linguine width

3 chicken thighs, diced

1/2 white onion sliced thin

3 cloves garlic minced

2 TBL. peanut oil

 

Veggies to serve with the noodles

2 green onions, diced

1 cup fresh bean sprouts 

cilantro

1/4 c. roasted salted or unsalted peanuts, chopped

sriacha

lime wedges

 

1. Start by making the Pad Thai sauce. Combine all sauce ingredients in a small sauce pan and heat on low until the palm sugar is dissolved.
2. Once the sugar is dissolved, increase heat to a quick boil (a few seconds) and then remove from heat. The sauce is finished.
3. Then you want to cook rice noodles according to the package. When done rinse under cold water and shake apart so they do not stick , add a little sesame oil to keep them from sticking together.
4. Once you have that ready you can sweat out your onion and garlic, when they become fragrant add chicken, season with salt and pepper and cook until no longer pink.
5. Add chicken mixture and sauce to noodles and stir to combine. 
6. Serve with veggie plate for individuals to top with whatever they want.

Chicken Salad

The combo of flavors in this is absolutely delish!  Just like any chicken salad you can add or take away anything to it but I love these flavors together!

2 large Shredded Chicken or canned
1 Green onion diced
1/2 a 10 oz. jar sweet pickle relish
mayo
a handful raisins
 a sprinkle of celery seed
a sprinkle of cinnamon

Combine to taste.  Even better if you let sit in the fridge for 24 hours.  Eat plain or on bread or croissants.

Creamy Chicken Quesadillas

I love this easy meal.  The fresh tortillas and sharp cheddar make these quesadillas so yummy.

1/2 can refried beans
1 can chicken or 1 large shredded chicken breast
salsa
sour cream
Black beans
sharp cheddar cheese
raw tortillas


Mix first 4 ingredients to desired taste then cook one side of a raw tortilla on griddle or in a pan.  Then cook another raw tortilla on one side then flip over to cook second side and while second side is cooking add cheddar then chicken/bean mixture ontop of it and place fully cooked tortilla on top.  Heat until bottom side of tortilla is cooked and cheese is melted then flip over quesadilla to warm the other side. You can put this filling inside a normal tortilla and eat as a burriot if desired.

Crockpot Chicken Cordon Bleu

This really tastes just like chicken cordon bleu and is so much easier!

Chef in Training

3 large skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix (I used Mrs. Cubbison's 10 oz. and the butter recommended on the package)
1/4 cup butter, melted

Note:  Next time I will probably add 1 cup extra water.  The chicken turned out a little dry and seemed to need more liquid.

Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom.

Layer chicken breasts over the sauce.

Cover with slices of ham and then Swiss cheese.

Pour the remaining soup over the layers, stirring a little to distribute between layers.

Sprinkle the stuffing on top, and drizzle butter over stuffing.

Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

Winger's Sticky Fingers

I thought this tasted sweet and spicy just like the wingers amazing sauce!  And it makes such an easy quick meal!

Chef In Training

1 pkg. Tyson frozen breaded chicken tenders baked according to package

Amazing Sauce
1 and ½ cups brown sugar
6 Tbsp FRANKS hot sauce (buffalo flavor or the original)
4 Tbsp water

Heat sauce until sugar is dissolved, then pour over chicken and toss until covered completely with sauce! Serve with Creamy Amazing Sauce.

Creamy Amazing Sauce
Ranch (I made my own homemade)
Homemade Amazing Sauce

Mix about 1 cup of ranch with a few large spoonfuls of amazing sauce.  It really depends on your own taste.

Ritzy Poppyseed Chicken

I know this is a typical fattening mormon casserole but ya gotta have one every once in a while!  And if you use the greek yogurt that cuts the fat down.  I love the buttery ritz on top of the chicken mixture as well as the poppyseeds to give it a little extra somethin somethin!

4-5 chicken breasts
1 1/2 cups sour cream (lately I have been using greek yogurt as sour cream sub and can't tell a difference)
1 can condensed cream of chicken soup
1 sleeve crushed Ritz crackers
1/4-1/2 cup melted butter
1 T poppy seeds

Bake chicken breasts with salt and pepper in baking dish on 350 for 20 min or till done.   Mix soup and sour cream and pour over the chicken.  Mix crushed crackers and melted butter and spread over the chicken and sauce, sprinkle with poppy seeds.  Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. Serve plain or over rice.

Turkey Burger w/ Spicy mustard and Cranberry Sauce

My palette must be changing because I would normally not like something like this.  The turkey burger is flavored nicely and then the combo of the spicy mustard and cranberry gives it just the perfect complement! 

1 lb. ground turkey
2 tbl. horseradish
1 tbl. steak seasoning
2-3 green onions chopped
1/3 lb. shredded cheese (I used cheddar)
olive oil
cranberry sauce
spicy ground mustard

Mix turkey burger filling together, form into patty's and then drizzle tops and bottoms with a little olive oil so they don't burn during cooking.  Cook in frying pan until done.  Serve on Kaiser roll with Spicy Ground Mustard, Cranberry Sauce and a piece of Romaine Lettuce

Chicken Black Bean Enchilada Bake

Flavored with mexican cheese, spices, green chiles, and a hint of creaminess from the sour cream.  An easy mexican dish that you can eat as is or eat with tortilla chips.  

                                                                                        Sweet Treats and More

2 cups diced or shredded chicken breast meat (or for extra lazy days use a rotisserie chicken or even canned or frozen shredded chicken)
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garlic powder
2 Tablespoons chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce
8 (6 inch) corn tortillas or flour tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container sour cream

Preheat the oven to 375°. If using fresh chicken, heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, green chili peppers and sour cream.

Spread a spoonful of the enchilada sauce over the bottom of an 11x7 inch baking dish that has been sprayed with cooking spray. Pour remaning sauce with the chicken and bean mixture and stir.  Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese.

Make another layer of tortillas. Layer the remaining chicken mixture over the tortillas, using remaing cheese to top.

Bake for 30 minutes in the preheated oven or till bubbly and heated through.

Buffalo Chicken Grilled Cheese

These are amazing and really easy.  Buffalo chicken a little spicy, a little sweet stuffed inside a grilled cheese!

Chef In Training

3 lb. chicken breasts 
1 bottle Frank's Buffalo Sauce 
1 packet Ranch Dip Mix 
1/3 c. br. sugar
2 Tbsp. butter

Put chicken, buffalo sauce, and ranch dip mix into the crock pot.

Cook 4 hours.

Using two forks, shred chicken and return to crock pot.

Add butter.

Cheese Spread

cream cheese
blue cheese
shredded cheddar cheese

Add proportions how you would like and mix together.  You need very little blue cheese, that stuff is strong!

To make sandwich:

Butter outside of each piece of bread.

Spread the cream cheese mixture on inside of one of the pieces of bread

Place one piece of toast, butter-side-down, onto a hot griddle or pan over med-low heat. Place some buffalo chicken on the cream cheese mixture and top with second piece of toast, butter-side-up. Cook until bottom of sandwich is golden brown and then flip over to cook other side.  We added avacado to the inside of ours when they were done cooking because we are avacado freaks!

Homemade Honey Mustard Chicken

Remember this super easy Honey Mustard Chicken recipe I posted not too long ago?  Well this one is even better and it's homemade!  Sweet and Tangy, just the way I like it!

1-2 pounds chicken breast or thighs, or can use pork

1/2 c. dijon mustard

1/2 c. honey

1/4 c. soy sauce

1/2 c. brown sugar

1/4 c. water

2 tsp. worcestershire

1/2 tsp. paprika

1/2 tsp parsley

You can marinate meat in this overnight and grill or you can make and bake right away and use the sauce over rice as well. Bake 350 30-40 minutes or till done.  I bought a 3 pnd. package of the chicken thighs and made a batch and a half of the sauce.  I divided the chicken into 3 then I cooked 1 pnd. with sauce and froze the other 2 pnds. in separate bags with the sauce for another meal.

Easy Honey Mustard Chicken

Easy and yummy!

1/2 bottle Kraft Honey Mustard BBQ (I could only find this flavor at
Walmart)
6-8 boneless skinless chicken thighs (or anything you want)

Pour bbq over chicken in baking dish and bake 350 for 20 min. or until chicken is done.

Chicken and Black Bean Green Enchilada Rice Bake

Such an easy recipe that you can freeze or make ahead.  Creamy green chile sauce layered with mexican spices, beans, rice, chicken and tomatoes!

From Picky Palate

1 1/2 cups rice

1- 2 cups cooked, shredded chicken breast

One 15-19 ounce can mild green enchilada sauce

One 4-ounce can sliced black olives (optional)

One 15-ounce can diced tomatoes

1/2 cup sour cream or to desired creaminess

salt & pepper

1 teaspoon Ground Cumin

1-2 tsp. Chili pwd. (optional) this is my addition to the recipe

One 15-ounce can black beans, drained and rinsed

2 cups shredded cheddar cheese

Cook rice according to package directions.  Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into 9 x 13 baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for at 350 for 30 to 35 minutes, until cheese is melted and rice is hot.

Bruschetta Chicken

This is so delicious and flavorful and pretty healthy!  Italian flavored stuffing mixed with mozarella cheese and fresh basil then stuffed inside a juicy chicken breast.

From Kraft.com

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1/4 cup chopped fresh basil

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

8 small boneless skinless chicken breast halves (2 lb.)

1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

MIX tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened. You can squirt a little of the Italian Dressing in as well to give it a little more flavor.

PLACE 2 chicken breasts in freezer-weight resealable plastic bag; pound to 1/4-inch thickness. Remove from bag; place, top-sides down, on cutting board. Repeat. Spread chicken with stuffing mixture.

ROLL chicken breasts up; place, seam-sides down, in 13x9-inch baking dish. Drizzle with 1/3 c. dressing. Bake 40 min. or until chicken is done. Sprinkle with remaining cheese; bake 5 min. or until melted.

Tetrazzini

This is a great day after Thanksgiving recipe to make with leftover turkey.  It is creamy, cheesy, flavorful and a perfect comfort food recipe

8 oz. spaghetti, broken in pieces

1/4 c. butter

5 TBL. flour

3 cups chicken broth

1 c. cream

1 tsp. salt

dash of pepper

1 small can mushrooms

1 minced or chopped green pepper

1/2 minced or chopped onion

3 cups cooked chicken or turkey

1/2 c. shredded parmesan cheese

1 c. shredded cheddar cheese

Cook broken spaghetti according to package directions and drain.  Melt butter in large skillet and add pepper and onion, sautee till tender.  Add flour and stir till combined, then add cream and broth and cook until mixture thickens.  Add remaining ingredients, stir and pour into 9x13 pan (I place in 2 smaller pans, we eat one and freeze one).  Top with cheeses and bake 350 for 30 min. or till bubbly and brown.
(Of course you could add and take away any veggies that you want, peas would be good in this and you could also put breadcrumbs on top as well.)

Summer tortellini salad

Summer Tortellini Salad

http://www.sisterscafe.blogspot.com/

1 pkg. (9 oz.) uncooked refrigerated cheese-filled tortellini (You can also use dry tortellini. Barilla has a yummy four cheese and Costco has really good tortellini as well)

1 medium zucchini, thinly sliced

1 large carrot, peeled and chopped (I use the equivalent of baby carrots instead)

1 pint cherry or grape tomatoes,

halved4 green onions with tops,

thinly sliced1/4 cup snipped fresh parsley (or 4 tsp. dried parsley if you don't have fresh...fresh is always best of course, but dried works fine too)

1/2 cup home-made or you're very, very favorite ranch dressing (I tend to skimp a bit on this measurement but 1/2 a cup isn't too much, just trying to be healthy:)

Parmesan Cheese - to taste

*Option - I have added left over Rotissere chicken to this and really liked itCook tortellini according to package directions, drain and rinse under cold running water. Place tortellini in a large colander and set aside. Meanwhile, slice zucchini. chop carrot(s). Cut tomatoes in half and slice green onions. Snip parsley, if using fresh. Add vegetables to tortellini. Pour salad dressing over salad. Grate parmesan cheese over salad. cover; refrigerate at least 2 hours before serving. Yield: 6 servings

All the notes come straight from the sisterscafe author.

I actually changed up the recipe by using just a few tablespoons of Italian dressing instead of Ranch. Really yummy. And I served it with walmart's sweet multigrain rolls (delicious brown rolls found in the specialty breads area).

Grilled Chicken Tostadas

Grilled Chicken Tostadas from http://www.sisterscafe.blogspot.com/ (my new favorite recipe blog)

Marinade:
½ c. fresh lime juice
¼ c. soy sauce
¼ c. vegetable oil
1 T. honey
2 tsp minced garlic
1 ½ tsp chili powder

Tostadas:
6 boneless skinless chicken breasts
8 small corn tortillas (or flour tortillas)
1 ½ c. shredded Monterey jack cheese

Serve with:
monterey jack cheese, salsa, guacamole, sour cream, cilantro, green onions, tomatoes, lettuce, Spanish rice
Slice chicken breasts in half width-wise (so they are not quite so thick) and place in marinade overnight. Grill until no longer pink in the middle. Let rest 5 minutes before slicing into ½ inch strips.
Lightly brush tortillas with vegetable oil. Grill on each side until slightly brown. Before removing, sprinkle with 1 T. cheese and let melt.
Serve with additional toppings listed

Also serve with spanish rice recipe from sisters cafe.

SPANISH RICE -best spanish rice recipe I've ever tried. Love it!

www.sisterscafe.blogspot.

1-2 T. oil

2 c. white rice

1/2 (8 oz) can tomato sauce

1/2 onion, cut into chunks

3 T. chicken bouillon granules

5 c. water

Heat oil in skillet and fry rice until light brown. Add tomato sauce and stir. Turn heat off. Blend onion, bouillon and water in blender on high until pureed. Add blender mixture to rice, stir well and cover. Bring rice mixture to a boil, over medium-high heat. Once liquid level has dropped below the rice, turn heat down to low and simmer 30-35 minutes. Move rice to see if liquid remains. If so, keep simmering. Once rice is done, you may crack the lid to let steam out and let sit for 10-15 minutes before serving (this helps the rice dry out a little and not be so sticky).

Baked Ritzy Chicken Nuggets

These are a fun easy and slightly more healthy chicken nugget.  Baked not fried and underneath the crispy ritz cracker breading you get rich flavoring from the spiced up mayo.  Yum-O

From Fabulessly Frugal

2 large boneless skinless chicken breasts

25 Ritz Crackers (crushed)

1/2 cup Mayo

3 TB milk

1/4 tsp. garlic salt

1/4 tsp. onion powder

1/4 tsp. Mrs. Dash garlic and herb seasoning

Dash of black pepper

Slice chicken into bite-size pieces. (I bought the thin raw chicken strips already cut from the meat department, I do this with all my chicken so I don't have to touch it or cut it, and you can usually get it for the same price if you watch for sales.)  In a shallow bowl combine mayo, milk, garlic salt, onion powder, Mrs. Dash and black pepper. In another bowl add crushed Ritz Crackers. Dip chicken into mayo mixture and then coat with crackers. Place chicken on a greased baking sheet and cook on 400 for 20 minutes, turning halfway. Serve with your favorite dipping sauce.

Chicken and Cheese

This is a recipe I grew up eating.  It is a creamy cheesy broccoli sauce that goes well over baked potatoes but also good with rice too!

1 can. evaporated milk

1 can cream of mushroom

1/2-1 c. shredded cheddar cheese

2-3 chicken breasts

broccoli or other veggies (optional)

Mix evaporated milk and cream of mushroom in baking dish, place chicken and broccoli in sauce and bake 350-400 for 30 minutes to an hour depending on how thick your chicken breasts are, cut through the middle of chicken to make sure it is no longer pink. 

option 1:  Add cheese to sauce and allow to melt by mixing it in and serve over baked potato or boiled potatoes.  Note:  Do not try to skip a step like I did by adding cheese to sauce before baking or it will curdle and look nasty.

option 2:  Take the chicken out and mix cooked rice into the sauce, place the chicken back in and cover with the cheese and then put back in the oven until melted.

Chicken Spaghetti

This is a creamy, cheesy spaghetti dish that is very versatile and can be spiced up to your liking.  I would have to say it tastes pretty much like salsa con queso with noodles.  This is usually a real kid pleaser!

1 pkg spaghetti  broken into smaller pieces

1/4 cup onion, chopped

2 tablespoons green peppers, chopped

1 chicken bouillon cube dissolved in 1 c. water or 1 c. chicken broth

1 (10 ounce) can cream of chicken soup or cr. of mushroom

2 cups diced cooked chicken  or desired

1/8 teaspoon black pepper

1 can rotel tomatoes or other (rotel tomatoes have chilies with them, I used mild and it was pretty spicy)

1/8 tsp. cayenne pepper (optional)

1 -4 oz. jar pimentos chopped (optional)

1 pnd. cubed velveeta cheese, plain or mexican blend, can use cheddar

I halved this recipe but next time I think I will make the full recipe and freeze half.
Cook spaghetti with onion and green pepper until tender, about 12 minutes.  Add rest of ingredients. (At this point I heated everything through in the pot and skipped the next step and didn't put it in the oven, to make it faster and easier and less dishes.)  Pour in 1-2 quart casserole dish, add shredded cheese on top. Bake at 350 degrees for 25 minutes or until heated through and cheese is melted and bubbly.

Anniversary Chicken

From Allrecipes

This is a really tasty dish with the teriyaki flavored chicken covered with bacon cheddar and ranch.  You can put this between a roll and make a sandwich out of it too.

2 tablespoons vegetable oil

6 skinless, boneless chicken breasts

1/2 cup teriyaki basting sauce

1/2 cup Ranch-style salad dressing

1 cup shredded Cheddar cheese

3 green onions, chopped

1/2 (3 ounce) can bacon bits  ( I made my own by putting bacon on a baking sheet and cooked in oven till done then crumbled it.)

 Preheat oven to 350 degrees F (175 degrees C).


In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.   (Don't skip this step like I did otherwise the chicken takes forever to cook in the oven. )
Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, (DO NOT pour the entire bottle of sauce on top like I did, this is a basting sauce and way to strong to use as a sauce, just brush enough onto the chicken to give it good flavor)  then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits. ( IF you are not going to brown the chicken in a skillet first then I would strongly recommend waiting to put the ranch, cheddar, bacon and gr. onions until  the chicken is almost done then sprinkle over and continue baking just until cheese is melted.)

Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve. (optional)