grandkitchen02.blogspot.com

Ingredients   3 garlic cloves , minced 4 oz sun-dried tomatoes 2 tablespoons olive oil 1 lb chicken breast tenderloins , sliced 1/4 teaspoon salt 1/4 teaspoon paprika 1 cup half and half (or use 1/2 cup heavy cream + 1/2 cup milk) 1 cup mozzarella cheese , shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella) 8 oz penne pasta (for gluten free, use gluten free brown rice pasta) 1 tablespoon basil 1/4 teaspoon red pepper flakes 1/2 cup reserved cooked pasta water or more 1/4 teaspoon salt to taste Instructions In a large skillet, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of olive oil (reserved from the sun-dried tomatoes jar) for 1 minute on medium heat until the garlic is fragrant. Remove the sun-dried tomatoes from the skillet, leaving the olive oil.    Add sliced chicken (salted and lightly covered in paprika for color) and cook on high heat for 1 minute on each side. Remove from he

INGREDIENTS 1 tbsp olive oil 1 lb chicken breast Salt and pepper to taste 1/2 cup buffalo sauce 1/2 cup ranch dressing 1 bag Corn tortilla chips 10-15 ounces 1 cup shredded colby jack cheese 2-3 green onions sliced INSTRUCTIONS Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil (optional) In a large saute pan, heat olive oil over medium heat. Add in chicken, sprinkle with salt and pepper, and cook until no longer pink, about 10-12 minutes. Remove from pan and shred chicken. Add shredded chicken back into saute pan and stir in buffalo sauce and ranch dressing. Let simmer for 1-2 minutes. On a baking sheet, add a layer of the corn tortilla chips. Top evenly with the shredded chicken and shredded cheese. Bake for 5-7 minutes, until cheese is melted through. Top with green onions and serve warm! This Recipe adapted from >>>> Click Here

What You Need 1 cup mayo mayo...not miracle whip 1/2 cup Parmesan salt/pepper to taste 1/2 tsp garlic optional boneless skinless chicken (I used tenders here) Instructions mix up layer on your chicken...do not overdo it or it won't brown up properly bake in oven on 375 for 30-35 min This Recipe adapted from >>>> Click Here

ingredients 4 burrito sized tortillas (corn tortillas for gluten-free), warmed 1 pound cooked chicken, sliced or shredded 1 large avocado, diced 1 cup Monterey Jack cheese, shredded 1/4 cup salsa verde 1/4 cup sour cream or greek yogurt 2 tablespoons cilantro, chopped directions Assemble the burritos, optionally toast, and enjoy! This Recipe adapted from >>>> Click Here

Ingredients  1/4 cup sun-dried tomatoes chopped, drained of oil 2 tablespoons olive oil drained from sun-dried tomatoes 1/2 lb chicken boneless and skinless (preferably, boneless skinless thighs), chopped 1/4 teaspoon salt 1/4 teaspoon red pepper flakes 1/4 teaspoon salt 4 roma tomatoes chopped 1/4 cup fresh basil leaves chopped 8 oz spinach fresh 3 garlic cloves chopped 8 oz spaghetti pasta 3 tablespoons olive oil (use high quality olive oil or oil from the sun-dried tomatoes jar) Instructions Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat.  Add chopped chicken.   I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well.  Add red pepper flakes, and salt over all of the ingredients in the skillet.     Cook on medium heat until the chicken is cooked through and no longer pink, about 5 minu

Ingredients  4 chicken breasts 7-8 oz each 1/2 teaspoon chili powder salt & pepper to taste 15 oz black beans drained & rinsed 2 cups whole kernel corn 1 cup diced bell peppers any color 3/4 cup salsa or 10 oz Rotel Diced Tomatoes & Green Chilies, drained 1/2 cup shredded Mexican cheese or monterey jack cilantro tomatoes & jalapenos for garnish Instructions   Preheat grill to medium-high heat. Place four large pieces of foil on work surface and spray each with cooking spray. Place 1 chicken breast on each piece of foil and season with chili powder, salt & pepper. Divide beans, corn, peppers, and salsa over top of chicken breasts. Fold in the ends to seal each packet. Place packets the grill vegetable side down for 10 minutes. Flip packets over and grill an additional 10-12 minutes or until chicken is cooked through and reaches 165°F. Place packets on a large baking pan. Carefully open packets and top with cheese. Plac

Ingredients 1 lb boneless, skinless chicken breast cut into 1 inch cubes salt and pepper to taste 2 tbsp olive oil divided 2 cups broccoli florets 1/2 yellow bell pepper cut into 1 inch pieces 1/2 red bell pepper cut into 1 inch pieces 1/2 cup baby carrots sliced 2 tsp minced ginger 2 garlic cloves minced Stir Fry Sauce 1 tbsp corn starch 2 tbsp cold water 1/4 cup low sodium chicken broth 3 tbsp low sodium soy sauce 1/4 cup honey 1 tbsp toasted sesame oil 1/2 tsp crushed red pepper flakes Instructions Stir Fry Sauce In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside. Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat. Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked

INGREDIENTS For the fried chicken brine   1 quart (4 cups) cold water   1/4 cup kosher salt   1/4 cup granulated sugar   4 pounds bone-in, skin-on chicken pieces (halve each breast crosswise and separate leg quarters into thighs and drumsticks) For the fried chicken batter   1 cup all-purpose flour   1 cup cornstarch   2 to 5 teaspoons freshly ground black pepper   1 teaspoon paprika   1/2 teaspoon cayenne pepper   2 teaspoons baking powder   1 teaspoon kosher salt, plus more to taste   1 3/4 cups cold water   3 quarts (12 cups) peanut or vegetable oil, for frying DIRECTIONS Make the fried chicken brine In a large bowl, whisk or stir together the water, salt, and sugar until the sugar and salt dissolve. Add the chicken and refrigerate for 30 to 60 minutes. Make the fried chicken batter While the chicken is brining, in a large bowl, whisk or stir together the flour, cornstarch, black pepper, paprika, ca

Ingredients 2 cups all-purpose flour 2/3 tablespoon salt 1/2 tablespoon dried thyme leaves 1/2 tablespoon dried basil leaves 1/3 tablespoon dried oregano leaves 1 tablespoon celery salt 1 tablespoon ground black pepper 1 tablespoon dried mustard 3 tablespoons paprika (original recipe calls for 4 tablespoons) 2 tablespoons garlic salt 1 tablespoon ground ginger 3 tablespoons ground white pepper 2 teaspoons Accent Seasoning , optional (I left this out) 1 cup buttermilk 1 large egg 1 chicken , cut into 10 pieces (2 wings, 2 legs, 2 thighs and 2 breasts each cut in half to make 4 breast pieces) vegetable oil for frying Instructions   Note: click on times in the instructions to start a kitchen timer while cooking.  Add the spices to a small food processor until they're all uniform in size and the thyme, basil and oregano aren't larger in size anymore. Add the flour in a bowl with all the herbs and spices and mix

INGREDIENTS  2 lbs chicken breasts, boneless, skinless 1 each onion, medium, sliced 1 bag small carrots 8-10 each small red Potatoes, quartered 1 bottle Italian Salad Dressing, 16 ounces INSTRUCTIONS Line the bottom of your crock pot with the onion slices, Next layer in the carrots Then the potatoes  You may choose to brown your chicken in a skillet before adding to slow cooker however this is completely optional. Add chicken to the slow cooker on the top of the vegetables. Pour entire bottle of salad dressing over the chicken and vegetable layers Cook on low 6-8 hours or on high for 4 hours until the juices in the chicken run clear and the internal temperature is at least 165 F. Remove Chicken and plate a chicken breast with carrots and potatoes as sides! You may read below for other ways to serve this amazing and easy chicken dish! This Recipe adapted from >>>> Click Here

Ingredients 4 boneless chicken thighs, cut into 1 1/2-inch pieces 1 cup of onions, sliced 1 white potato, cut into 1-inch cubes 5 cloves of garlic 1 can of Full Fat Coconut Milk 4 tablespoons of Curry Powder or Curry Paste 4 tablespoons of cooking oil/fat of choice (Olive oil, Butter, Coconut oil, Ghee, etc.) – Butter is my preference, but coconut also works well for this dish. Salt, as desired Instructions Do all your prep first, if you haven’t already: Cut your potatoes up in to small cubes,   slice up your onions, chop up your garlic, and cut your chicken in to small cubes.  In a large skillet, in low heat heat up 2 tbsp of cooking fat/oil of choice.   Once it melts, add curry powder in there.   Swirl it around until well blended.  Add in coconut milk. Mix well.  Add potatoes to the coconut curry blend, and bring to a boil and then let simmer.  In a separate pan, add 2 tbsp of cooking oil/fat of choice and sauté the garlic and the onions . 

INGREDIENTS 3 tbsp Sesame oil, divided 2:1 can sub with peanut oil 3 chicken breast, cubed/diced 1/2 cup diced yellow onion 1 large red bell pepper; julienned 1 large green bell pepper; julienned 3 cloves garlic; minced/grated 2 tbsp yellow curry paste (Thai) ½-3/4 tsp ground ginger 1 1/2 tsp fish sauce 1 cup chicken broth 1/4 cup cilantro plus more for garnish 3 cups frozen mango chunks 2 cups coconut milk divided 1:1 Cooked Jasmine Rice INSTRUCTIONS Heat the wok on high, add 2 tbsp. sesame oil.  Add chicken and cook until mostly done; remove and set aside.  Add remaining sesame oil to the still hot wok.  Add onions, stir, then add peppers and garlic, stir-fry for 3-5 minutes until veggies have reached desired doneness.  Add the curry paste, ginger, fish sauce and broth, mix well, taking care that the paste has been fully dissolved.  Simmer for 3 minutes, allowing the liquid to reduce.  Return the chicken to the wok with i

Ingredients 3 boneless skinless chicken breasts (cooked and shredded) (2) 15 oz Jars of Alfredo sauce (I really like Bertoli brand) 1 cup water 1 Tablespoons minced garlic 1 teaspoon salt 1 teaspoon pepper 16 oz penne uncooked 3 cups Mozzarella cheese (shredded) 1/4 cup parmesan cheese chopped parsley (optional) Instructions In a mixing bowl, combine the Alfredo sauce, water, salt, pepper, and minced garlic. Stir in the uncooked penne pasta until evenly coated.  Spray a 6 quart crock pot with non stick spray. Place half the penne and alfredo mixture in the bottom of the crock pot. Place half the chicken on top. Top with 1 cup of Mozzarella cheese and an 1/8 cup of parmesan cheese. Layer the remaining penne mixture, then the remaining chicken, another cup of mozzarella cheese, and the parmesan cheese. Place the lid on top and cook on low for 2 1/2 to 3 hours. Remove the lid and top with another cup of mozzarella cheese. After it melt

INGREDIENTS 4 boneless, skinless chicken breats 1 packet ranch dressing mix ¾              Cups Panko bread crumbs ¾              Cups Parmesan cheese   ½              Cups Melted smart balance spread   Or your choice of butter product 1 Greased baking dish( or 2) 2 medium bowls Supplies. In a medium bowl, mix ranch packet, bread crumbs & Parmesan cheese. Set aside.Supplies. In a medium bowl, mix ranch packet, bread crumbs & Parmesan cheese. Set aside. Boneless, skinless chicken breasts.Boneless, skinless chicken breasts. Preheat oven to 350.Preheat oven to 350. Clean & rinse chicken. Cut each piece in half, the long way.Clean & rinse chicken. Cut each piece in half, the long way. Use a paper towel to pat chicken dry.Use a paper towel to pat chicken dry. Melt smart balance spread ( or butter) in medium microwave bowl.Melt smart balance spread ( or butter) in medium microwave bowl. Dip each piece of chicken into melted butter.

Ingredients 1 tablespoon avocado oil or olive oil 6 cloves of garlic, minced 1 yellow onion, diced 2 large carrots, thinly sliced 2 celery stalks, roughly chopped 1 tablespoon fresh grated ginger 1 tablespoon fresh grated turmeric (or 1 teaspoon ground turmeric) 6 cups low sodium chicken broth 1 pound boneless skinless chicken breast or thighs 1 teaspoon freshly chopped rosemary 1 teaspoon freshly chopped thyme, stems removed ½ teaspoon salt Freshly ground black pepper 1 cup pearl or Israeli couscous 2/3 cup frozen peas (optional, but recommended) Instructions Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.  Next add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper. Bring soup

INGREDIENTS 1 1/2 - 2 lbs. bone-in skin-on chicken thighs salt ground black pepper 2 tablespoons olive oil 4 cloves garlic, minced 1/2 - 3/4 cup chicken broth 3 tablespoons brown sugar 1/2 teaspoon apple cider vinegar 3 dashes cayenne pepper 1/4 teaspoon salt or more to taste 1 tablespoon chopped parsley INSTRUCTIONS Season the chicken thighs with salt and ground black pepper on both sides of the chicken. Turn on the Saute mode on your Instant Pot. As soon as the pot is fully heated and hot, add the olive oil. Pan sear the chicken thighs (skin side down first) until both sides turn nicely brown. You can also pan-sear the chicken in a skillet and then transfer them over to the Instant Pot. Add the minced garlic and saute until light brown. Add the chicken broth, brown sugar, apple cider vinegar, cayenne pepper and salt. Cover the pot and select Manual and set to High pressure for 8 minutes.  When it beeps, turn to Quick Release. When t

INGREDIENTS for chicken 1 tablespoonvegetable oil10 gramsgarlic (grated)10 gramsginger (grated)1serrano chili peppers (to taste, minced)5 gramsmint (finely chopped)10 gramscilantro (finely chopped1 tablespoongaram masala1/2 teaspoonground cinnamon1 teaspoonsalt900 gramsbone-in skin-on chicken thighs for rice 6 cupswater2 1/2 teaspoonssalt5pods green cardamom (smashed)1 teaspooncumin seeds1bay leaf360 gramsbasmati rice (~2 cups) for onions 2 tablespoonghee2medium onions (sliced thin) for Biryani 1 cupreserved boiling liquid (from rice)1/2 teaspoonsaffron threadscilantro (for garnish) STEPS To marinate the chicken for the biryani, combine the vegetable oil, garlic, ginger, chili peppers, mint, cilantro, garam masala, cinnamon and salt in a large bowl and stir together. Add the chicken pieces and toss together making sure the chicken is thoroughly coated in the marinade. Allow the chicken to marinate for at least 1 hour or up to overnight. In a pot

INGREDIENTS 2 pounds skinless boneless chicken breasts 1 tablespoon olive oil 2 10-ounce bags frozen cauliflower rice (or 1 head of cauliflower, riced and cooked) 1 16-ounce bag frozen broccoli cuts 2 large eggs, whisked 3 cups, shredded mozzarella cheese 2 teaspoons coarse sea salt 2 teaspoons garlic powder 2 teaspoons onion powder 2 tablespoons butter, melted 1 cup shredded Italian blend cheese INSTRUCTIONS Preheat oven to 400°F. Spray a large 3-quart baking dish with non-stick cooking spray or olive oil. Set aside. Slice chicken breasts in half horizontally to make them thinner, lightly coat them in olive oil and place on a baking sheet. Liberally season with salt and pepper and bake for 20 minutes. While the chicken is baking, heat the bags of frozen cauliflower rice and broccoli according to package instructions. Discard any excess water or moisture. Remove chicken from oven and let cool for 5 minutes. Carefully chop baked chicken

Ingredients for the chicken: 1 pound chicken breasts or thighs (really tasty) cut into irregular 1 inch cubes 1-2 cups self- rising flour or cornstarch if making gluten free 2 large eggs 3 cups Oil for deep frying or as many cups as you need for your fryer Ingredients for orange chicken glaze/sauce: 1 large orange juiced 1 large orange is around 3/4 cups 1/4 tsp. orange zest 2 Tbsp. soy sauce 3 Tbsp. Sugar 1 Tbsp. brown sugar 1/4 cup rice wine vinegar found near the soy sauce in most grocery stores- use a brand like Nakano 1 tsp. crushed red pepper flakes or 1/2 tsp. Sriracha sauce Use to taste. Add more if you like it spicy 1 clove of garlic minced 2 tsp. corn starch 1/8 tsp. ground ginger INSTRUCTIONS Heat the oil in a frying vessel or fryer to 375 degrees.   This temperature is optimal for a deep fry.   Make sure there is enough oil to cover the chicken. In a medium bowl, whisk the eggs until they are mixed thoroughly

Ingredients 1 1/2 pounds boneless skinless chicken thighs chopped 1 small onion, peeled and chopped 1 red bell pepper, seeded and chopped 1 orange bell pepper, seeded and chopped 2 cloves garlic, minced 1 tablespoon coconut oil 4 ounces Panang red curry paste (1 can) 1 tablespoon peanut butter 12 kaffir lime leaves, crushed 13.5 ounces thick coconut milk, unsweetened (1 can) 3 tablespoons fish sauce 1/4 cup Thai basil leaves or sweet basil Instructions Cut the chicken into bite-size pieces. Chop the onions and peppers into rough 1-inch pieces. Mince the garlic. Then crush the kaffir lime leaves to help release their oils. Place a 14-inch skillet (or wok) over medium-high heat. Add the coconut oil. Once the oil melts, add the onions. Sauté for 1 minute, then add the peppers and garlic. Sauté another 2-3 minutes. Move the veggies to the sides of the skillet and add the panang red curry paste and peanut butter to the center of the pan.