Category Archives: Chicken

Vintage Recipe: Better Homes And Gardens Chicken Divan

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This is from the Better Homes and Gardens Chicken and Turkey cookbook. My mom made a similar recipe back in the day, so I’m excited to try this one.  I’m going to try to stick to the actual recipe, but may make some small modifications.  Here’s the recipe from the actual cookbook.

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I diced a large chicken breast and cooked it to brown.

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I arranged chicken with sauce cheese and broccoli.

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Added whipped cream, mayonnaise, cheese and paprika and put under the broiler.  This was the end product.

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The Verdict:

The good:  Flavors are ok, was easy to prepare.

The bad:  Very casserole like, nothing spectacular, hard to make a good plate presentation

Overall score:  ⭐️⭐️

 

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Chicken Enchilada Casserole With Chipotle Cream

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Ok, I promised that I wouldn’t do another slow cooker recipe for awhile and I kept my promise.  This recipe is not quick, but it is definitely worth the effort.  Today I’ll be sharing with you my chicken enchilada casserole recipe. The recipe will be using things that I have in the freezer, fridge and pantry.

Here’s what the complete list of ingredients looks like:

  • 2 boneless skinless chicken breasts
  • Small white onion
  • 1 can diced green chilies
  • 1 can black beans
  • 1 can whole kernel corn
  • Chipotle peppers
  • 2 cloves of garlic, minced
  • Olive Oil
  • Flour
  • Chili Powder
  • Salt & Pepper
  • Oregano
  • Cumin
  • Brown sugar
  • Tomato paste
  • Chicken Stock
  • Small corn or flour tortillas
  • Sour cream
  • Shredded Mexican Cheese

 

Let’s start with the enchilada sauce.

Red Enchilada Sauce Ingredients:

  • 2 tablespoons vegetable or olive oil
  • 2 tablespoons flour
  • 4 tablespoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon cumin
  • 2 tablespoons brown sugar (if you like a sweetened enchilada sauce)
  • 2 tablespoons tomato paste
  • 2 cups chicken or vegetable stock

 

Heat the oil and flour and stir until thick.

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Next, add your chili powder, salt, garlic powder, oregano and brown sugar stir for a minute and slowly add your chicken stock and tomato paste and stir until fully mixed.

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Reduce heat and simmer for 10-15 minutes stirring frequently until the sauce starts to thicken.

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Once the sauce is thickened, remove and set aside.  (and try to stay out of it as I find myself with a spoon eating it directly out of the pot….sigh)

Onto the chicken.

Ingredients:

  • 2 boneless skinless chicken breasts
  • Olive Oil
  • 1 can diced green chilies peppers
  • 1 small white onion
  • 2 cloves garlic minced
  • Salt & Pepper
  • Garlic powder
  • Cumin

Take two boneless, skinless chicken breasts and season with salt, pepper, cumin and garlic powder. Cook chicken in a pan until lightly browned and cooked throughly about 20 minutes.

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Remove from pan and let rest till cool and either shred with a fork using a mixer.  (Yes, you heard me right.. Mixer)  I learned this tip a few years ago and it is perfect for shredding meat.  I’ve done it with chicken, beef and pork.  It’s quick, easy and comes out perfect)

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Add oil to the pan and cook the onion, diced green peppers and garlic until tender.

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Once the onion, green chilies and garlic are tender, add the shredded chicken and 1/4 cup of the enchilada sauce and mix well.

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Now it’s time to put it all together.  Start with finding a large casserole dish and place a small amount of enchilada sauce on the bottom.  Layer with tortillas, chicken, black beans, sauce and cheese.

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Repeat layers and top with cheese.

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Bake in a preheated 350 degree oven for 25-30 minutes until cheese is melted.

To make the chipotle cream, add 3 tablespoons of sour cream, 1 tablespoon of diced chipotle peppers and 1 tablespoon of milk, mix well.

Chicken Enchiladas With Chipotle Cream

  • Servings: 6-8
  • Difficulty: Moderate
  • Print

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Ingredients:

2 boneless skinless chicken breasts
Small white onion
1 can diced green chilies
1 can black beans
1 can whole kernel corn
Chipotle peppers
2 cloves of garlic, minced
Olive Oil
Flour
Chili Powder
Salt & Pepper
Oregano
Cumin
Brown sugar
Tomato paste
Chicken Stock
Small corn or flour tortillas
Sour cream
Shredded Mexican Cheese

Red Enchilada Sauce
2 tablespoons vegetable or olive oil
2 tablespoons flour
4 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon cumin
2 tablespoons brown sugar (if you like a sweetened enchilada sauce)
2 tablespoons tomato paste
2 cups chicken or vegetable stock

Heat the oil and flour and stir until thick.
Add your chili powder, salt, garlic powder, oregano and brown sugar stir for a minute and slowly add your chicken stock and tomato paste and stir until fully mixed.
Reduce heat and simmer for 10-15 minutes stirring frequently until the sauce starts to thicken.
Once the sauce is thickened, remove and set aside.

Chicken:
2 boneless skinless chicken breasts
Olive Oil
1 can diced green chilies peppers
1 small white onion
2 cloves garlic minced
Salt & Pepper
Garlic powder
Cumin
Take two boneless, skinless chicken breasts and season with salt, pepper, cumin and garlic powder. Cook chicken in a pan until lightly browned and cooked throughly about 20 minutes.
Remove from pan and let rest till cool and either shred with a fork or using a mixer.
Add oil to the pan and cook the onion, diced green peppers and garlic until tender.
Once the onion, green chilies and garlic are tender, add the shredded chicken and 1/4 cup of the enchilada sauce and mix well.
Layer with tortillas, chicken, black beans, sauce and cheese in large casserole dish.
Repeat layers and top with cheese.
Bake in a preheated 350 degree oven for 25-30 minutes until cheese is melted.
To make the chipotle cream, add 3 tablespoons of sour cream, 1 tablespoon of diced chipotle peppers and 1 tablespoon of milk, mix well.

 

Enjoy!

 

Thai Chicken Satay With Spicy Peanut Sauce

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Anyone who knows me can tell you- I LOVE Thai food!  Here’s my version of the classic chicken satay with peanut sauce. It can either be made in the oven (using the broiler) or on the grill. The version I’m making will be done on the grill. Let’s get started.

Ingredients:

2 large skinless chicken breasts pounded thin.

  • For the marinade :
  • 1 large clove of Garlic, crushed
  • 1 chili pepper, chopped
  • 2 tablespoons Soy sauce
  • 2 tablespoons  oil (vegetable or olive)
  • 1 tablespoons seasame oil
  • 1 teaspoon Honey
  • 1 bay leaf
  • Wooden skewers, soaked in water for a minimum of 1 hour
  • For the sauce:
  • 2 tablespoons  oil (vegetable or olive)
  • 2 green onions, chopped
  • 1 chili, chopped
  • 1 clove of Garlic, crushed
  • 2 heaping tablespoons Peanut Butter
  • 1 teaspoon Honey
  • 1/2 can Coconut milk
  • 1 teaspoon Fish sauce
  • 1 tablespoon Soy sauce

Pound your chicken breasts till the are approximately 1/4-1/2 thick and cut in 1″ x 3″ slices and place in a non reactive bowl.  Combine the garlic, chili pepper, soy sauce, oils, honey, bay leaf and mix well.  Pour the marinade mixture over the chicken, stir and coat well.  Cover and allow the chicken to marinade at least 4 hours or overnight.  (Notice the new Autumn Harvest mixing bowl. It was purchased at the local Salvation Army for $1.49 what a great way to showcase my new purchase.)

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Next get your wooden skewers soaking, they need to soak for at least 1 hour in water.  If you don’t have wooden skewers on hand, metal skewers work just fine.

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Time to make that awesome peanut sauce.  Combine the oils,green onions, chili, garlic, peanut butter, honey, coconut milk, fish sauce and soy sauce. Mix or blend well.  I usually use a small food processor.

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Now comes the fun part, the assembly.  Take your skewers and carefully thread the chicken over and under so it will stay secure while you grill.  Place 1-2 pieces of chicken (depending on the size) on each skewer leaving at least 3 inches at the bottom of the skewer.

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Spray your grill with cooking spray and preheat your grill  to atleast 350-400 degrees.  Using tongs, grill each side for approximately 6-8 minutes or until done.  You want the juices to run clear but you don’t want the chicken dry.

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I like to heat my peanut sauce so it is warm when I serve.  I usually just add it to the top rack of the bbq while I’m making the satay.  (gotta love that Corningware) Serve with warm rice and a small salad.

If you have tried my recipe, I would love to hear your feedback!

Enjoy!

 

Chicken Gorky

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Here is a great recipe that certainly has it’s Russian roots.  Using very simple ingredients and a little over an hour of your time, you can have a wonderful dish that people will rave over. Here’s what you’re going to need:

Ingredients

  • 2-3 boneless, skinless chicken breasts
  • 1/4 cup chopped onions
  • 1 large clove of garlic
  • 2 tablespoons tomato paste
  • 3/4 cup chicken broth
  • 1 tablespoon flour
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 4 tablespoons feta cheese
  • 1 1/2 cups sour cream
  • 2-3 oz Vodka

I start by cleaning my chicken and removing any leftover pieces of skin and cut the breasts into two pieces.

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Brown the chicken in the olive oil and butter with the onions. While the chicken and onions are browning, heat 2-3 oz of Vodka. (a easy way to heat your vodka is to pour your vodka in a smaller glass and place inside some very hot water)

Once chicken is browned add the garlic, salt and pepper and sauté for 1 minute then pour in your heated garlic.  If you can catch the flame and get your Vodka to flambé -even better.  Cook for an additional minute.

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Remove chicken from the pan and dredge it in flour and set aside. Add the tomato paste and chicken broth to the pan with the onions and mix well.  Slowly add in the sour cream and feta cheese and bring to a boil, stirring constantly to prevent burning.

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Add your chicken back to the pan and slowly simmer for 20 minutes.

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Place your chicken into a casserole dish and pour the sauce over the chicken and bake in a preheated 350 degree oven for 20 minutes until the top is brown.  Once the chicken is finished cooking, I like to add a teaspoon of fresh or dried dill over the chicken to add an additional layer of flavor.

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I usually serve the chicken over pasta, but it will also work really will over rice.

The dish shows the Corningware Spice of Life “Le Marjolaine” casserole dish with the Corningware casserole trivet.

If you’ve tried this recipe, I’d love to hear your feedback.

Enjoy!