Chicken Fried Rice

My mom made this for us a couple of weeks ago and it was so wonderful! I am craving it right now and everytime I am reminded of it. It is the most requested recipe on local morning program, GOOD THINGS UTAH. Thanks mom for sharing this awesome dinner with us!


Nicea's Favorite Fried Rice

1-2 Chicken breasts or 10 Chicken Tenders
3 Scrambled eggs
2 Carrots (finely grated)
½ White onion (finely chopped)
¾ cup Frozen peas
½ cup Butter
1-2 Garlic cloves (crushed)
or 1 tsp. garlic Powder
2 cups White rice (not instant)

Marinate chicken in soy sauce, if you do not have much time, mix it with chicken before cooking
In a large frying pan Cook chicken in small amount of olive oil, add carrots and onions and sauté until clear
Add frozen peas and cook until soft.
In a separate pan cook rice then add to the mixture
In another pan, scramble three eggs, chop finely and add to mixture
Melt 1/2 cup butter, add crushed garlic cloves to butter, stir and add to mixture
Mix all together well, add soy sauce to taste and Enjoy.

Chicken Chow Mein

We had this a couple of weeks ago for dinner and it was great. The whole family loved it and it was also good as leftovers the next day. I got it from T.D.F. Recipes to die for and everything I have tried from her has been great.

Chicken Vegetable Chow Mein

1 pkg spaghetti (or udon noodles if you want to get fancy)
2 boneless skinless chicken breasts, cut into really thin strips
2 tbs cornstarch
2 tbs oil
1 small onion, cut in half, then sliced (half moon shaped)
3 garlic cloves, sliced
3/4 head napa cabbage, thinly shredded
1 1/2 c frozen Chinese snow peas (or any vegetable you want)
1 carrot, peeled, and sliced into matchstick size
2 1/2 tbs soy sauce
2 1/2 tbs rice wine vinegar
1 tsp sesame oil
salt and pepper

Cook spaghetti according to package directions, making sure to add plenty of salt to the boiling water to flavor the noodles. While noodles are cooking season chicken with salt and pepper, and toss with cornstarch. Heat 2 tbs oil in wok or large skillet on high. Cook chicken until brown and crispy, (this takes about 10 minutes). Remove chicken onto a plate with slotted spoon. Add onion, carrot and garlic and stir fry for 3-4 minutes, then add cabbage, stir fry for 3 minutes or until tender. Add chicken, frozen vegetables, cooked, drained noodles, sesame oil, rice wine vinegar, and soy sauce. Toss until noodles and vegetables are warmed through, about 3 minutes. Serve!

Souce: T.D.F. Recipes to die for

Chicken Pasta Salad

It is safe to say that this is my new absolute favorite chicken pasta salad. It is SO wonderful and the whole family agrees. It came from a wonderful cooking blog, The Recipe Shoebox. She had a post with her families most favorite meals of all time and this was one of them. I am so glad I tried it, it will become a regular around here. Next up, I need to make the other meals on her list of favorites. I love that I can make it in the summer and the only heat required is from boiling water for the pasta. It is very easy and fast to make. I used 1 can of Costco chicken which made it that much easier. I am sure it gets better with time, but I sent the leftovers to work with my husband so I didn't get the priviledge of finding out.

Chicken Pasta Salad

1 lb. cooked, shredded chicken (or 1can of Costco chicken)
1 lb. cooked rotini or bowtie noodles

2 heads broccoli, finely chopped

1 red pepper, chopped
1 green pepper, chopped
1/3 onion, chopped
1 can sliced olives
1 cup shredded cheese

1/3 - 1/2 cup ranch dressing (don't skip this--it's what holds it all together)

Dressing:
2 envelopes dry Italian dressing mix
6 Tbs. apple cider vinegar
4-1/2 Tbs. water
1/2 cup olive oil
Combine cooled chicken, chopped vegetables, and olives. Set aside. Whisk together dressing ingredients and pour over vegetables and chicken. Mix together. Add ranch dressing and cheese and fold together. Refrigerate 1 hour before serving Serves 8 - 10.

adapted from The Recipe Shoebox

General Tso's Chicken

Yet another recipe I tried from Your Home Based Mom. We really liked it, it is pretty spicy so my kids didn't love it. I had a ton of green beans in my freezer that a neighbor gave me from her garden so this was perfect.

General Tso's Chicken

1/4 cup cornstarch

1 lb green beans,snow peas, or asparagus trimmed and halved crosswise

4 cloves garlic, minced

2 inches fresh ginger, peeled and minced

3 Tablespoon light-brown sugar

2 Tablespoon Soy Sauce

1 teaspoon red-pepper flakes

2 large egg whites

Salt & Pepper

1 lb boneless, skinless chicken breasts, cut into 1 inch pieces

2 Tablespoons vegetable oilh has dissolved. Add snow peas (or green beans), garlic, ginger, sugar, soy sauce and 1/2 teaspoon of red-pepper flakes; toss to combine and set aside.

In another bowl, whisk together the egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt and pepper. Add chicken, toss to coat.

In a large nonstick skillet, heat 1 tablespoon of vegetable oil and the remaining 1/4 teaspoon of red pepper flakes. Lift half of the chicken from the egg white mixture (shaking off excess) and add to skillet. Cook, turning occasionally, until golden (8-10 minutes). Transfer to a plate; repeat with remaining oil and chicken, adding red pepper flakes. Set aside, reserving skillet.

Add the green bean mixture to the skillet. Cover; cook until beans are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat.

Serve over hot rice.

Hawaiian Chicken

My family loved this meal, kids and adults. I love crock pot meals, don't you? This made the house smell heavenly. Ginger, onions and garlic, oh my!

Hawaiian Crock Pot Chicken

10-12 chicken tenders or 4-5 chicken breasts

1/2 cup soy sauce

2 cups water

3/4 cup brown sugar

1 can crushed pineapple

2 garlic cloves, grated

1 Tb. grated ginger

1/4 package green onions, chopped finely

cornstarch

water

Mix all ingredients (except chicken) in a big bowl. Place chicken in a big ziploc bag with mixture and marinate overnight. Cook all day in a crock-pot. To thicken, mix a couple tablespoons of cornstarch with some water and to chicken. To thicken more, repeat. Shred chicken and serve over rice.

(I didn't marinate overnight and we still thought it was wonderful. Perhaps it would have been even better. )

Adapted from: Becoming Betty

Easy Chicken Pesto Penne

This is so delicious, so easy, fast and great for summer. I used a rotissere chicken so I didn't have to turn on the oven at all. Everyone, including my kids liked this. I bought a large jar of pesto from Costco and can't wait to use it in other recipes. I am LOVING pesto lately.

Chicken Pesto Penne

make and takes

1 1/2 cups heavy cream

1/2 cup pesto

1/2 cup parmesan

salt

pepper

1 pound penne pasta, cooked and drained

Boil heavy cream, stirring constantly, over medium heat for about 5 minutes, until it thickens. Add pesto and stir then add parmesan cheese. Stir until cheese melts. Salt and pepper to taste. Toss with chicken and pasta.

Shaggy Chicken

This recipe is from my sister in law, Dawn. I made it for my family this week and we all loved it. They were like chicken nuggets so the kids especially loved them dipped in BBQ and ketchup. Personally, I think dipping this in something ruins it. I love the bit size pieces, I used chicken tenders and cut them with scissors before coating. This has such a yummy flavor and it is so simple to throw together on a weeknight.

Shaggy Chicken

1 c. parmesan cheese
1 c. corn flakes (I found corn flake crumbs and used those, which is why mine doesn't look "shaggy")
1 pkg. ranch dressing mix
1 cube of butter, melted
Boneless skinless chicken breasts or tenders

Mix together the cheese, corn flakes, and dressing mix. Cut the chicken into 2-3" pieces. Roll in butter, then in flake mixture. Place in a 9"x13" baking pan. Bake at 350 for 30-40 minutes.

Our favorite grilled meal

I could eat this twice a week, all summer long! I love veggies, especially grilled. These are so super easy and they turn out perfect everytime.

1 pound chicken, cut into cubes
2 green peppers
1 large onion
2 zucchini
kosher salt
fresh ground pepper
olive oil

If you are using wooden skewers, be sure to soak them in water for at least 30 minutes so they don't start on fire while on the grill.

Cut vegetables into large chunks and put in a bowl. Toss with olive oil, kosher salt and pepper.

Cut chicken into large chunks and put in separate bowl from veggies. Toss in olive oil, kosher salt and pepper.

Put veggies and chicken on skewers and grill until chicken is no longer pink.

Great over rice or with potatoes.

Won Ton Chicken Salad

Oh, how I love this salad! I would say it is one of my top three favorite salads.

I cannot guarantee that husbands and/or kids will love it as much. Lets face it, what man wants to eat salad for dinner? Not mine. Although, he very kindly thanks me and acts like he loves it. Not that he doesn't like it, he would just prefer a more, shall I say, manly meal. My kids like this becasue they get to eat big chunks of rotisserie chicken dipped in BBQ and they love the oranges too.

Having said that, I think it is absolutly perfect for lunch with the girls. Anyone want to come over for lunch soon? Because I want to make it again soon!

Won Ton Chicken Salad

Dressing:

1 cup oil

6 TBS. sugar

2 to 2 1/2 TBS soy sauce

2 TBS sesame seed

1/2 cup apple cider vinegar

1 1/2 tsp ground ginger

5 shots Tobasco sauce

Salad:

1 rotisserie chicken or 3 shredded chicken breasts, cooked and cooled

1 small head iceburg lettuce

1 small bunch romaine lettuce

5 green onions, sliced thin

4 stalks celery, cut diagnally

2 cans mandarin oranges

1 package fried won ton strips

Dressing: Mix all ingredients together in blender except sesame seeds. Add sesame seeds and put in refrigerator to chill.

Salad: Combine sald ingredients and toss with dressing immediately before serving. I prefer to serve the dressing on the side and allow each person to dress their own. This way if there are leftovers you can actually save them and not have soggy salad.

I find the wontons in the produce section of the grocery store, it is usually near the fresh salsa and cut veggie trays. I just slice them in thin strips with a knife or kitchen shears and fry them for a second in hot oil. They brown almost instantly. Remove from oil and place on paper towels.

Baked Chicken

My mom introduced me to this delightful recipe. It is so yummy, she always uses chicken tenders and the are perfect. I love the gravy this makes.

Easy Bake Chicken

From LION HOUSE CLASSICS

salt

garlic salt

paprika

6 chicken breasts

1 can cream of mushroom soup

1 cup heavy cream

chopped parsley

Mix salt, garlic salt and paprika. Thoroughly rub mixture into chicken pieces. Place chicken in one layer in shllow baking dish. Dilute the soup with cream and pour over chicken; sprinkle with parsley. Bake uncovered at 350 degrees for 1 hour or until tender.

Taquitos

I came across these here and they were immediately one of our new favorites. I have made them at least 5 times since, my kids LOVE them and always ask for seconds. I use canned chicken for this recipe. I love that you don't fry them and don't use a lot of fat in the filling either. I serve these with the mexican rice I posted.

Baked Chicken Taquitos

3 ounces cream cheese (I have used the low fat or fat free variety, both with great results)
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken ( I always use two cans of chicken from Costco)
1 C grated pepperjack cheese

corn tortillas
cooking spray
kosher salt

Preheat oven to 425 degrees, line cookie sheet with foil.

Make sure cream cheese is soft, microwave for a few seconds if necessary. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Add onions and cilantro then add chicken and cheese and combine.

Heat a few tortillas in microwave at a time to soften, you can layer them between wet paper towels to help steam and soften them. Place 2 to 3 Tablespoons on each tortilla and roll tightly. Place on baking sheet, seam side down. Spray tops of taquitos with cooking spray and sprinkle with kosher salt. Bake for about 15 minutes, or until they start to get golden brown.

I always have a hard time getting these to stay together and look really nice. No one seems to mind though, we just use forks if necessary.

Serve with salsa, sour cream and guacamole.

Chicken with Vegetables

I love this recipe, not only is it healthy but it is really goood. If you like vegetables, this one is for you. I often make it with the fat free soup and it turns out great.



Place chicken breasts or tenders in a casserole dish.

Salt and pepper the chicken and add your favorite vegetables. Mine are: celery, carrots, green pepper, onions, and mushrooms



Add one can of diced tomatoes and a can of cream of mushroom soup.



Bake at 350 degrees for 2 hours. Serve over rice. Salt and Pepper to taste.

Healthy and Hearty Chicken Noodle Soup

I made this a week ago on a cold day. I changed the original recipe and used all fat free soups and milk. I thought it was just as good as the recipe with butter and regular soup. Mmmmmm!

Chicken Noodle Soup

(printable version)

6 bouillon cubes

6 cups water

2 cups sliced carrots

2 cups sliced celery

1 onion, chopped

2 cans 98% fat free Cream of Chicken soup

1/2 cup skim milk

2 cups cooked, diced or shredded chicken (I love to use a rotisserie chicken)

2 to 3 cups frozen noodles

salt and pepper to taste

Dissolve buoillon cubes in water. Add carrots, celery and onion and boil until the veggies are tender. Add Cream of Chicken soups, milk and chicken. Add frozen, uncooked noodles and allow to cook until noodles are done. If you need to thin soup, add chicken broth or more milk. To thicken, make a roux (equal parts flour and butter, combined well over heat) and add it slowly until thick enough. Salt and pepper to taste.

Crescent Chicken Rolls

This week my husband had a birthday.

The following three posts are what he requests every year for his birthday and Father's Day.

I got this recipe from my mom and it is one of my very favorites too.

Crescent Chicken Rolls
(printable version)

1 (8 oz) package cream cheese
1/4 cup butter, softened
1/4 cup chopped pecans
1/3 cup mushrooms (I use 1 small can)
2 cups chicken, cooked and diced
salt and pepper to taste
2 packages refrigerated crescent rolls
1/2 cup butter, melted
1 box seasoned stuffing mix, crushed (It is easiest to buy the one step stuffing with the seasonings already mixed in then put it in a ziploc bag and crush it with your rolling pin)
2 cups chicken gravy

Preheat oven to 400 degrees. Cream cheese and butter together. Add pecans, mushrooms, salt and pepper. Add chicken. Place one heaping tablespoon mixture in each roll. Roll up and seal edges. Brush roll in melted butter and roll in stuffing crumbs. Bake on parchment lined cookie sheet for 15-20 minutes, watch them carefully, sometimes the bottoms brown fast. Be sure to check them after 15 minutes. Top with chicken gravy.

Lemon Chicken

This recipe came from a Susan Branch cookbook. My mom found it years ago and it quickly became a favorite.

Lemon Chicken

(printable version)

4 chicken breasts

1 1/2 cups flour

1/3 cup butter

2 TBS olive oil

salt and pepper

Place chicken between wax paper and pound to flatten. Coat with flour and cook in butter and oil. Salt and pepper to taste.

Sauce

4 TBS butter

4 TBS parsley, chopped

1 lemon

Melt butter in pan with drippings from cooking chicken. Remove from heat and add parsley and 1 TBS lemon juice. Pour sauce over chicken.

Mexican Chicken

I absolutely LOVE this, it is another recipe from my mom's collection. The sauce it makes is so delicious, I don't think my photo does it justice. I love that I always have all ingredients on hand for it and it takes all of 5 minutes to throw in the pan to bake. Also, all four of my kids ate every last bite.

Mexican Chicken

6 chicken breasts ( I used about 12 tenders)

1 large can green chilies

1 can diced tomatoes

1 can cream of mushroom soup

1 can cream of chicken soup

2 cups grated cheddar

1 onion, chopped

Put all ingredients in a 9 X 13 pan and bake at 350 degrees for about 2 hours, or until chicken is done. Serve over rice.

Creamy Italian Chicken

I am pretty sure that everyone has this recipe, but this is what I made for dinner yesterday and the goal of my blog is to organize my recipes. If you don't have this recipe, happy day because it is SOO good and it is a crock pot meal! Hurry for meals you throw together in the afternoon and by dinner it is done. I have seen several variations of this recipe, this just happens to be the one my mom adapted to and I wouldn't change a thing.

Creamy Italian Chicken

(click here for printable version )

2 TBS Butter

1 onion, diced

3 chicken breasts

1 packet of dry italian dressing mix

8 oz cream cheese

1 can cream of chicken soup

Add the butter, onion, chicken and dressing mix to crock pot. Turn crock pot on high for 4-5 hours, or until chicken is cooked through. Mix cream cheese and cream of chicken soup together in in a saucepan over heat until blended and there are no lumps. Add to the chicken. Cook for another hour or so, shred chicken and serve over rice.

Chicken Fajitas

These are quite possible the best fajitas we have had. They were total restaurant quality and taste. I will be making these on the outdoor grill this summer many, many times. I think they will be even better charred on the grill. Our house smelled divine the night we cooked these, just like a restaurant.

Chicken Fajitas, Cooks Illustrated (printable version here)

1/3 cup fresh lime juice (2 to 3 limes

6 TBS. vegetable oil

3 garlic cloves, minced

1 TBS worchestershire sauce

1 1/2 tsp brown sugar

1 jalapeno chile, seeds and ribs removed, minced

1 1/2 TBS minced fresh cilantro

salt and pepper

3 boneless, skinless chicken breasts (pounded to 1/2 inch thickness)

1 red onion, peeled adn cut into 1/2 inch quartes (DO NOT SEPARATE RINGS)

1 red bell pepper, quartered, stemmed and seeded

1 green bell pepper, quartered, stemmed, and seeded

8-12 (6-inch) flour tortillas

Wisk lime juice, 4 TBS of oil, garlic, worcestershire, brown sugar, jalapeno, cilantro, 1 tsp salt and 3/4 tsp pepper together in medium wobl. Reserv 1/4 cup of marinade and set aside. Add 1 more tsp salt to the remaining marinade adn add the chicken. Cover with plastic wrap and refrigerate for 15 minutes. Brush the onion rounds and peppers with remaining 2 TBS oil and season with salt and pepper.

*This is the part where I differed, you are supposed to cook them over coals which I am certain would make these even more fabulous.*

Instead, I heated my indoor grill and cooked chicken until well browned. Cook peppers and onions until spottily charred and crisp-tender, turning once or twice. When chicken and veggies are done, transfer to a large plate and tent with tin foil to keep warm.

Heat tortillas 20 seconds or so until lightly browned. Separate onions into rings and slice peppers into strips. Toss veggies with 2 TBS of remaining marinade. Slice chicken and toss tiwh other 2 TBS marinade.

Serve with cheese, pico de gallo, guacamole and sour cream.