Garlic Pesto Chicken

1/2 bottle Italian dressing

4 Tbsp pesto, divided

2 chicken breast halves or 4 bone-in pork chops

8 oz penne pasta

2 Tbsp olive oil

3 cloves garlic minced

1/2 cup chicken broth

8 oz tomato sauce

1 cup half-and-half

1-2 Tbsp flour as needed

How to Make It:

Step 1

Cut chicken into one-inch strips. Add to a gallon-size zip-top plastic bag. Whisk together 2 tablespoons pesto and dressing (or marinade) in bowl. Pour marinade mixture over chicken and make sure chicken is fully coated. Marinate overnight in refrigerator or freeze for several months.

Step 2

Boil water and start on noodles. Add chicken to skillet, heated over medium, and cook fully, 3-5 minutes on each side. The marinade will cook down.

Step 3

In a separate skillet, heat olive oil. Add minced garlic and cook 30 seconds. Mix in remaining 2 tablespoons pesto and and chicken broth. Simmer until mixture has reduced by half. Add tomato sauce and half-and-half. Simmer for 5 minutes. Toss with pasta and add 1-2 tablespoons flour if mixture needs to be thickened.

Step 4

Place chicken over pasta and serve.

I received this meal as a frozen meal from Jennifer Wright.

Flourless Fried Chicken Tenders

Another recipe from Favorite Brand Name Incredibly Easy Gluten-Free Recipes.

1 1/2 cups chickpea flour
1 1/2 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
1/8 tsp ground red pepper
3/4 cup water plus 2-4 Tbsp
Oil for frying
1 pound chicken tenders
Curry Mayo Dipping Sauce (optional)

1 Sift chickpea flour into medium bowl.  Stir in Italian seasoning, salt, black pepper, and ground red pepper.  Gradually whisk in 3/4 cup water to make smooth batter.  Whisk in additional water by Tbsp if needed until batter in consistency of heavy cream.

2 Meanwhile, add oil to large heavy skillet or Dutch oven to 3/4-inch depth.  Heat over medium-high heat until drop of batter placed in oil sizzles (350 degrees).

3 Pat chicken pieces dry.  Dip chicken into batter with tongs; let excess fall back into bowl.  Ease chicken gently into oil; fry 2-3 minutes per side until slightly browned and chicken is cooked through.  Fry in batches; do not crowd pan.

4 Drain chicken on paper towels.  Serve warm with Curry Mayo Dipping Sauce, if desired.

Dipping Sauce:  Combine 1/2 cup mayo, 1/4 cup sour cream, and 1/2 tsp curry powder.  Stir in 2 Tbsp cilantro.


I used Bob's Red Mill Gluten Free All Purpose Baking Flour.  Its main ingredient is garbanzo beans (another name for chickpeas).
I think this recipe could have used more red pepper.  Maybe 1/4 tsp?
I made the dipping sauce but did not add the sour cream just in-case my gluten and dairy intolerant family member wanted to try it.  He did not and I wish I had added the sour cream.  Might add it tomorrow for the leftover strips.
I obviously do not fry food very often.  All three Young Men joined me in the kitchen to see and hear the "bubbles."
They, well, 2 out of 3, enjoyed the strips with BBQ sauce.
The picture of the strips at the top was the first batch.  Later batches were more golden colored.  Probably, should have let the oil heat up another minute or two.

Mulligatawny

This recipe is copied and pasted from here.  And, then, edited to reflect what I did or would do in the future.

•  1/2 cup chopped onion
• 2 stalks celery, chopped
• 1 carrot, diced
• 1/4 cup butter (We used olive oil and about 2 Tbsp.)
• 1 1/2 Tablespoons all-purpose flour
• 1 1/2 Tablespoons curry powder  (I would use this amount next time.)
• 4 cups chicken broth
• 1/2 apple, cored and chopped
• 1/4 cup white rice
• 1 skinless, boneless chicken breast half - cut into cubes
• salt to taste
• ground black pepper to taste
• 1 pinch dried thyme
• 1/2 cup heavy cream, heated  (I didn't heat it.)

Directions

I served this with homemade naan.  I started the naan 45 minutes before starting the soup.  

Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour. 

Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done. 

I, think, next time I would put at least some of it in a blender to give it more of a creamy texture.

When serving, add hot cream.

Chicken Tikka Masala

From Real Simple January 2012.

15 oz can crushed tomatoes
1 medium onion, chopped
2 cloves garlic, chopped
2 T tomato paste
2 t. garam masala (Indian spice blend but if you don't have it- 1/2 t. cumin, 1/4 t. cinnamon, 1/4 t. coriander, 1/4 t. black pepper, 1/8 t. ground cloves, 1/8 t. nutmeg and a pinch of cayenne)
Kosher salt and black pepper
1 1/2 lbs boneless, skinless chicken thighs (about 8)
1/2 English cucumber, halved and thinly sliced
1/4 cup fresh cilantro leaves
1 T fresh lemon juice
1 cup basmati or some other long-grain white rice
1/2 cup heavy cream

In a 4- to 6- quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, 3/4 t. salt, and 1/4 t pepper. Place the chicken on top of the vegetables, vober, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours.

In a small bowl, toss the cucumber and cilantro with the lemon juice and 1/4 t. each salt and pepper. Cover and refrigerate for up to 8 hours.

Twenty minutes before serving, cook the rice according to the package directions.

Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish. And naan!!!

Chicken Broth

Bones & 1/2 the skin
1 unpeeled onion cut into 1/8th
5-6 cloves garlic halved
1 carrot cut in 1/4
handful celery leaves
black peppercorns
2 bay leaves
water

Put in crockpot overnight
Strain and pour into containers to freeze.

Chicken Dumpling Soup

The kids LOVED this recipe! This is their third bowl each in two days.

Found HERE at allrecipes.

Ingredients
3 cups chopped cooked chicken breast
2 eggs
4 3/4 cups chicken broth, divided
1 cup all-purpose flour
1/4 cup chopped fresh parsley
2 teaspoons salt
1/8 teaspoon black pepper
1/2 teaspoon dried tarragon
1/4 cup butter
2 cups chopped onion
1 1/2 cups thinly sliced celery
2 cloves garlic, minced
1/2 cup all-purpose flour
2 quarts chicken broth
1 1/2 teaspoons salt
1 1/2 cups chopped carrots
3 cups chopped cooked chicken breast

Directions
1. In a blender or food processor, combine 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper and tarragon. Process until smooth.
2. In a large pot, bring 4 cups chicken broth to a boil. Drop dumpling mixture by rounded spoonfuls into boiling broth. Simmer, uncovered, 5 to 8 minutes, until well formed and slightly browned. Remove with a slotted spoon and drain on paper towels. Reserve dumpling cooking liquid.
3. In a large pot melt butter over medium heat. Cook onion, celery and garlic in butter until onion is translucent. Stir in 1/2 cup flour until fully incorporated. Pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Introduce 1 1/2 teaspoons salt and carrots. Cover, reduce heat, and simmer 15 minutes.
4. Stir in dumplings, reserved liquid and 3 cups cooked chicken. Simmer 15 minutes more before serving.

Grilled Chicken & Fresh Salsa Wraps

Grilled Chicken & Fresh Salsa Wraps
From Favorite Brand Name 100 Best Chicken Recipes

1 bottle (12 oz) Lawry's Herb & Garlic Marinade with Lemon Juice, divided
4 boneless, skinless chicken breast halves (about 1 pound)
1 tomato, chopped
1 can (4 oz) diced mild green chilies
1/4 cup thinly sliced green onions
1 Tbsp. red wine vinegar
1 Tbsp. chopped fresh cilantro
1/2 tsp garlic salt
flour tortillas

Marinade the chicken breasts in 1 cup Herb and Garlic Marinade in refrigerator for at least 30 minutes.
In bowl combine tomato, green chilies, green onion, red wine vinegar, cilantro, and garlic salt; mix well. Cover and refrigerate till ready to serve.
Pull chicken out of marinade and place on baking sheet to broil or hot grill for 10-15 minutes. If grilling flip once 1/2 way through. Cut chicken into strips. Place chicken on tortillas; spoon salsa on top and wrap to enclose. Serve immediately.
Or, take the chicken, salsa, and tortillas to your favorite outdoor spot, assemble and enjoy.

The book suggests serving with black bean and corn salad, but, since we were eating it as a picnic meal with our Little Men, we just did the wraps and served with corn chips and fruit.

Chicken Curry

HERE is the recipe on the Real Simple site.

We altered this recipe to put some veggies in it.

2 6oz cans of tomato paste
16 cloves of garlic, chopped
8 T curry powder (we like sweet curry powder from Penzey's)
1 T cumin
2 medium onions, chopped
2 lbs bonless, skinless chicken thighs (about 10)
Kosher salt, black pepper
6 carrots, grated
2 sweet potatoes
bag of frozen peas
1 1/2 c. long-grain white rice (we make basmati rice, 1/2c per person)
2c. plain whole-milk Greek yogurt
Scallions, as garnish

Directions
1. In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and 3 cups water. Add the onion, carrots, sweet potatoes and stir to combine. Place the chicken on top and season with 1 teaspoon salt and ¼ teaspoon pepper.

2. Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total cooking time).

3. Twenty minutes before serving add peas then cook the rice according to the package directions.

4. Just before serving, add the yogurt and ½ teaspoon salt to the chicken and stir to combine. Serve with the rice and sprinkle with the scallions.

Tip
Like your curry spicy? Turn up the heat by adding 1/4 to 1/2 teaspoon cayenne pepper along with the curry powder.

Tomato, Basil, and Cheese Baked Pasta

This is from Cooking Rocks! Rachael Ray 30-Minute Meals for Kids

1 pound medium shell pasta
3 large cloves garlic
2 Tbsp. evoo
1/2 small yellow onion
1 can (28 oz) crushed Italian tomatoes
1/2 cup fresh basil (I used dried)
Salt and freshly ground black pepper, to taste
1 cup store-bought basil pesto sauce (found in refridgerator section)
1 cup ricotta cheese
1/2 cup grated parmesan
1/2 pound fresh mozzarella cheese, shredded
Chopped chicken was the one thing we agreed needs to be added to this dish.

Cook pasta one minute short of time recommended on package.

Preheat a big, deep skillet or a medium saucepan over medium heat.

Remove skins from garlic and chop.

Add evoo and garlic to pan. Chop the onion. (She recommends using 1/2 the onion. So, I did. Next time I don't know if I won't just use the whole thing.) Add the onion to the oil and garlic. Cook, stirring a lot, until the onions are mushy and look cooked, about 5 minutes.

Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low. Stir in basil pieces to wilt them. Season the sauce with salt and pepper.

Preheat the broiler to high and place a rack in the center of the oven.

Drain pasta shells. Add them to a casserole dish. Add pesto sauce, ricotta cheese, and a handful of grated parmesan. Stir carefully and coat the hot pasta with the pesto and cheeses. Pour the hot tomato and basil sauce over the pasta. Scatter the mozzarella cheese over the pasta. Add a final sprinkle of parmesan as well. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat. Let the cheese melt and bubble on top, 3 to 5 minutes.

Spicy Chicken Chow Mein

This recipe is from the little recipe book that comes with my Rival Crock-Pot. While putting things back in my remodeled kitchen I found the little cookbook and thought a few of the recipes looked good. This one is a keeper.

1 T oil
1 1/2 lbs skinless, boneless chicken breast cut into 1-in pieces
4 carrots, thinly sliced
4 green onions, sliced
3 stalks celery, sliced
1 cup chicken broth
1 T sugar
1/3 c soy sauce
1/4 t crushed red pepper flakes
1/4 t ground ginger (be LIBERAL)
1 clove garlic, minced (be LIBERAL)
8 oz. bean sprouts
1 8oz can water chestnuts, drained (you could add more)
1/4 c cornstarch
1/4 c water

In a large skillet, heat the oil and brown the chicken pieces.

Place the chicken in the slow cooker and add the remaining ingredients, except for the cornstarch and water.

Stir to combine. (Forgot to! ;) )

Cover; cook on low for 6 to 8 hours.

In a small bowl, stir cornstarch into cold water until dissolved. Stir the liquid into the stoneware. Place the cover slightly ajar on the stoneware and cook until thickened (about 15 to 30 minutes).

Serve the chow mein with noodles or rice. We served over brown rice.

Chili Chicken Tacos

This recipe is from the October 2008 edition of Everyday Food.

2 lbs boneless, skinless chicken thighs (about 6) - we used leftover cooked chicken from a whole chicken cooked earlier in the week
4 garlic cloves
1/2 cup prepared tomato salsa, plus more for serving (optional)
1 to 2 T chopped canned chipotle chilies in adobo
1 T chili powder
coarse salt and ground pepper
8 hard corn taco shells
cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)

1. In slow cooker, combine chicken, garlic, salsa, chilies, chili powder, 1 t salt, and 1/4 t pepper. Cover; cook on high, 4 hours (or on low, 8 hours.).

2. transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco hells, with toppings, if desired.

Chicken Enchiladas Verdes

This recipe is for four freezer meals.
Divide accordingly to make one meal.

8 lbs bone-in chicken breasts (about 10)
4 16-ounce jars mild salsa verde
8 cups fresh cilantro sprigs (from 2 bunches)
2 16-ounce containers sour cream (about 4 cups)
2 16-ounce packages frozen corn, thawed
2 pounds Muenster or Monterey Jack cheese, grated (8 cup)
Kosher salt and back pepper
32 6-inch flour tortillas

Place the chicken in a large pot, add enough water to cover, and bring to a boil. Reduce heat and simmer until cooked through, 25 to 35 minutes; remove from pot and let cool. when cool enough to handle, shred the chicken, discarding the skin and bones. divide the chicken meat between 2 large bowls.

meanwhile, in a blender, working in batches, puree the salsa, cilantro, and 2 cups of the sour ceam until smooth; transfer to a medium saucepan as you work. Simmer the sauce until slightly thickened, 15 to 20 minutes; stir in the remaining 2 of sour cream.

To each bowl of chicken, add 1 package of corn, 1 cup of the sauce, 2 cups of the cheese, and 1 teaspoon each salt and pepper and toss to combine.

Spread 1 cup of the remaining sauce in each of the four 9-by-13-inch baking dishes (4 cups total). Roll the chicken mixture in the tortillas (about 1/2 cup per tortilla) and place seam-ide down in the dishes (8 rolls per dish). Top each dish of enchilada with 1 cup each of the remaining sauce and cheese.

TO EAT TONIGHT
Bake the enchiladas at 400F until bubbling and beginning to brown, 15 to 20 minutes.

TO FREEZE AND COOK LATER
Freeze the unbaked enchiladas, tightly sealed, for up to 3 months. To cook, thaw the enchilada and bake, uncovered, at 400F until heated through, bubbling, and beginning to brown, 25 to 30 minutes.

Serve with...
Cilantro, sour cream, and rice.

This is a Real Simple recipe. Found at realsimple.com/dinnerswap

This recipe costs approximately $10 a pan.

Southwestern Chicken Wraps

Another great recipe from Jennifer!
* 3/4 cup sour cream
* 2 to 3 tablespoons chopped green chiles
* 2 tablespoons fresh lime juice
* Coarse salt and ground pepper
* Chili Powder
* 4 sandwich wraps, (10 inches each)
* baby spinach
* shredded cooked chicken
* black beans, drained and rinsed
* tomato, thinly sliced
* red onion, thinly sliced
* avocado, thinly sliced

1. In a bowl, whisk together sour cream, green chiles, and lime juice; season with salt and pepper and chili powder.(Or you can mix some salsa verde in with the sour cream)
2. Spread sandwich wraps with sour-cream sauce, leaving a 2-inch border. In center of wraps, layer equal amounts of baby spinach, shredded chicken, black beans, tomato, onion, and avocado. For each wrap, fold two sides of wrap over filling, then roll tightly, ending seam side down.

One-pan chicken and potato bake

4- bone-in chicken pieces (1 ½ lb)
4 large potatoes, cut into wedges
¼ cup Kraft Zesty Italian dressing
¼ cup Parmesan Cheese

Preheat oven to 400. Place chicken and potatoes in 13 by 9 baking dish. Pour dressing over chicken and potatoes. . Bake 1 h our or until chicken is cooked through. Sprinkle with cheese (and a little parsley).

This is SO EASY, tastes great, and is good for picky company. Serve with a salad.

Whole Chicken

Rinse with cold water and pat dry with paper towel. Set in a pan on a wire rack. Put a 1/2 spoon full of salt on the inside. Leave legs/wings tied down. Put 4 cups water under the bird along with a few splashes of white cooking wine.

Put olive oil on the bird followed by black pepper, thyme and rosemary.

Cook at 375 degrees for 1 hr and 20 minutes, baste every 15 minutes.
(This is for a 3 1/2 to 4 lb chicken.)

(Length to 2 hours cooking time if the chicken is 4 1/2 to 5lbs. Or if it is 5 to 6 lbs lower the temperature to 325 degrees and cook for 2 to 2 1/2 hours.)


HEY!!!
Just throw a whole frozen chicken in the crockpot and cook it on low for 10 hrs. It is so easy to de-bone so you can add it to any recipe.

Cashew Chicken

2 boneless skinless chicken breasts, cut into 1-inch strips
1/4 cup orange juice
1/8 cup honey
1/8 cup soy sauce
1/2 tablespoon cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon vegetable oil
2 green onions — chopped
1 large carrot — sliced
1/2 celery stalk — sliced
1/2 cup cashews
3 cups brown rice — cooked

In a bowl, combine juice, soy sauce, honey, cornstarch and seasonings. In a wok or large skillet, heat 1 tablespoon oil until it begins to smoke. Stir-fry vegetables for several minutes until the onions become fragrant. Set aside.

Remove from skillet and heat another tablespoon of oil until smoking and stir-fry chicken strips until browned and tender. Add cooked vegetables, cashews and sauce mixture. Continue cooking until sauce bubbles and thickens. Serve over brown rice.

Orange Chicken over Rice

Reheat cooked chicken in orange juice with a few shakes of Tabasco sauce, raisins (Californian and golden), dried cranberries, and walnuts. Serve over brown rice.

Chicken Curry in a Hurry

1 ½ T olive oil
1 small yellow onion, thinly sliced
2 t curry powder
½ cup plain yogurt
¾ heavy cream
½ t kosher salt
¼ t black pepper
1 14.5 oz can diced tomatoes, drained (optional)
1 rotisserie chicken
2 cups cooked white rice (optional)
¼ fresh cilantro leaves, roughly chopped

Heat the oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, for seven minutes. Sprinkle with the curry powder and cook, stirring for one minute. Add the yogurt and cream and simmer gently for three minutes. Stir in the salt, pepper, and tomatoes (if using). Remove from heat. Slice or shred the chicken, discarding the skin and bones. Divide the rice (if using) and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.

Honey Chicken Skewers with Grilled-Corn Salad

½ cup ketchup
2 T honey
1 T Worcestershire sauce
1 ½ lbs boneless, skinless chicken breasts
Kosher salt and pepper
Canola oil, for the grill
6 ears corn, shucked
1 T unsalted butter, cut into pieces
2 scallions, sliced

Place twenty 8 inch wooden skewers in water to soak. Heat grill to medium-high. In a small bowl, combine the ketchup, honey, and Worcestershire sauce; set aside.

Slice the chicken lengthwise into twenty ½ inch thick strips. Thread each strip onto a wooden skewer. Season with ¼ t salt and ¼ t pepper.

Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, 6 to 8 minutes, basting with the ketchup mixture during the last 2 minutes of cooking.

Meanwhile, grill the corn, turning occasionally, until slightly charred, 3 to 4 minutes. Cut the kernels off the cobs, place in a medium bowl, and toss with the butter, scallions, ¼ t salt, and ¼ t pepper. Serve with the chicken.

Chicken Pot Pie

hands-on time: 35 minutes/ total time: 1 hour, 10 minutes

1 lb boneless, skinless breasts (I use pieces from a whole chicken or a rotisserie chicken. I do not a whole pound.)
1 T olive oil
2 onions, chopped
4 carrots, diced
3 T all-purpose flour
1/2 cup dry white wine
2 cups 1 percent milk
1 10-ounce package frozen peas (or whatever veggies)
1 T fresh thyme
Kosher salt and black pepper (don't skimp on the pepper)
1 9-inch store-bought piecrust

(Skip if using chicken pieces) Heat oven to 400 degrees F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.

Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.

Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Sir in the chicken, peas, thyme, 3/4 t salt, and 1/4 t pepper. Transfer to a shallow 1 1/2- to 2- qt baking dish.

Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes. (Mine took 11 minutes for the crust to get golden, everything inside was already warm.)