Tonight was our first attempt at making Chinese food. This recipe was amazing, better than take out! It does take some time, but it is definitely worth the work. The flavor of the sauce is incredible and the texture of the chicken is wonderful. We were all just smacking our lips with this one. Nom nom nom!
For the Chicken:
3-4 boneless,skinless chicken breasts, cut into chunks
Salt and pepper, to taste
1 cup cornstarch
2 eggs, slightly beaten
¼ cup canola or vegetable oil
For the Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar (preferably rice or white)
1 tablespoon soy sauce
1 teaspoon garlic powder
Preheat oven to 325 degrees.
Season chicken with salt and pepper.
Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg.
Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned.
Place the chicken in a single layer in a 9×13 baking dish. Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.
Bake for 1 hour, turning the chicken every 15 minutes.
Recipe adapted from http://www.browneyedbaker.com/
Last night I made the Crock Pot Buffalo Chicken Sandwiches and we have plenty, plenty of left overs. What to make for lunch lunch today? Buffalo Chicken Tortilla Pizza! One of the many great recipes you can make with buffalo chicken.
Whole wheat tortilla
Left over Crock Pot Buffalo Chicken
Hot peppers (optional)
Blue Cheese Dressing
Preheat oven to 350 degrees.
Layer some buffalo chicken on top of tortilla, add shredded mozzarella cheese and peppers.
Bake for approximately 20 minutes.
Add some blue cheese dressing.
This is a recipe that my friend Melissa shared with me, but I did tweak it a bit. The Perdue chicken wings were on sale this week and we decided it was a perfect night to make them! They were so good and the family ate them all up! Nom, nom, nom!
We made two different styles, Spicy and Thai and we cooked them a little bit longer (20 minutes per side instead of 15 minutes), as we wanted them to be a little more crispier.
For Spicy Wings
1 bag Perdue Chicken Wings
1/2 cup Crystal (or your favorite) hot sauce
2 tablespoons butter
1/2 cup World Harbor Thai Sauce
2 tablespoons butter
Preheat oven to 400 degrees
Place chicken wings on a rack on top of a baking sheet. Bake for 15 minutes, then turn over and bake for 15 minutes more. For more crispier wings, bake for 20 minutes each side.
Melt butter and hot sauce or Thai sauce in microwave for approximately 1 minute. Pour into a large bowl and add chicken wings, toss to coat.
Serve with blue cheese dressing.
This one I just through together quick in the morning. I had chicken and some cheddar cheese soup and there’s dinner! So simple, moist and full of flavor. Shannon was skeptical but she did love it and said “all it needs mom is some hot sauce,” what else would she say. 🙂
4-6 chicken breasts
2 cans Campbells cheddar cheese soup
Spray the insides of the crock pot with Pam.
Rinse chicken breasts and pat dry. Sprinkle Adobo seasoning over both sides of chicken. Place in crock pot, pour soup over chicken, set on low and cook for 7 hours.
Believe it or not, but this is the first time that we ever made this dish. I don’t why we never tried to make them, but these came out absolutely perfect. I love that we used Panko, as it give them a nice crispiness. We all just couldn’t get enough. They made great leftovers. Just reheat them in a pan. I apologize for the pictures, not the best…..still hinting for a new camera 🙂
1 1/2 – 2 pounds boneless skinless chicken breasts halved and cut into strips (or you can buy the pre-packaged tenders)
1 cup buttermilk
1/2 cup Crystal hot sauce (my personal favorite)
2 tablespoons butter
1 1/2 cups panko bread crumbs
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
2 tablespoons canola oil (you might need to add more)
Preheat oven to 300 degrees
In one bowl combine, panko, paprika, onion powder, garlic powder and pepper. In another bowl add the buttermilk. Dip chicken in the buttermilk and drain off excess. Dip in panko mixture.
Heat large skillet with 2 tablespoons canola oil, add chicken. Pan fry for approximately 5 minutes per side until cook through. Transfer to a rack on a baking sheet and keep warm in oven while working on the other batches of chicken.
Melt butter and add to the hot sauce. Place cooked chicken in a large bowl and pour hot sauce mixture over, toss gently.
Serve with a side of blue cheese dressing.
They were smoking hot, as you can see the steam coming off!
This is Joe’s original creation! This dish is different from the typical chicken cordon bleu recipe that is normally baked in the oven. Joe cooks this on the stove top. It has multiple steps, but is well worth the work.
4-5 Boneless, skinless chicken breasts
4-5 Slices Virginia Ham (or use your favorite ham)
4-5 Slices of Swiss cheese (sliced thick)
1 1/2 Cup of flour
2 Teaspoons McCormicks Paprika
1 Cup white wine
1 Packet or cube of chicken bullion
1 Pint of heavy cream
2 Teaspoons of corn starch
1/4 stick of butter
Butterfly chicken breasts and roll one slice of swiss and ham together. Place in center of chicken breast and insert one toothpick on each end to hold together. Repeat above for each chicken breast.
On separate plate blend flour and paprika together with a fork. Meanwhile melt butter in large skillet on medium high. Evenly coat the chicken breasts in the flour and paprika mixture. Mix the corn starch and heavy cream until smooth, set aside for later. Place chicken into skillet and brown on all sides. Reduce heat to medium, add wine and bullion. Cover and simmer for 10 to 12 minutes until chicken is done.
Remove chicken and cover to keep warm. In the same skillet, slowly add cream mixture to the remaining wine. Simmer until thick, stirring frequently.
Remove the toothpicks from the chicken. Plate and serve with the cream mixture on top.
This recipe is one that Joe created. It has become a family favorite!
1 lb. boneless skinless chicken breast
1 box Barilla Penne Pasta
1 package of Baby Bella Mushrooms (sliced/see picture below)
4 oz. Cento Sliced Jalapeno Peppers
Alfredo Sauce (see recipe below or your favorite jarred alfredo sauce)
Prepare Alfredo Sauce prior to cooking chicken and allow it to simmer during preparation of other ingredients.
Homemade Alfredo Sauce
1 1/2 pints of Heavy Cream
1 1/2 pints of Light Cream
1 Stick of Butter
1 Cup of Freshly Grated Parmesan Cheese
Salt and Pepper to taste (we use McCormick Ground White Pepper)
Melt butter in a medium saucepan. Stir in heavy, light cream and parmesan cheese and simmer on low until sauce becomes thick. Add salt and pepper to taste.
Heat 2 Tbs. of extra virgin olive oil in large skillet. Cut chicken breast into bite size pieces (approx. 1 inch) and add to skillet. Cook on medium high temperature until juices run clear. Drain juice from pan.
Increase temperature to high, add mushrooms and peppers and cook until light brown. Don’t worry about the chicken drying out, as the mushrooms and peppers will add moisture.
Meanwhile, boil pasta until desired tenderness. We like ours al dente.
Drain pasta and return to pot. Gently toss in the chicken/mushroom/pepper mixture. Add Alfredo Sauce and gently stir. Spoon onto serving dish and top with gorgonzola cheese. You can add as much or as little as you desire. Enjoy!