Thai Yellow Curry

 Source: https://maddysavenue.com

Yield: 8 servings

Ingredients

• 8 tbsp yellow curry paste
• 2 Tbsp coconut oil
• 4 15-ounce cans of coconut milk (high quality, see notes)
• 2 or 4 cup chicken stock
• 8 carrots, peeled and sliced into 1/4” rounds
• 8 medium-size potatoes, peeled and cut into bite-size pieces
• 2 yellow onion, sliced into wedges, then halved
• 4 chicken breasts, very thinly sliced
• 3 tsp fish sauce, plus more to taste
• 1 1/2 tsp salt, plus more to taste
• 3 tsp sugar, plus more to taste
• cilantro, for garnish
• lime wedges, for garnish
• serve with jasmine rice

Instructions

1. In a large pot, heat the coconut oil over medium-high heat.
2. Add the curry paste to the oil, and stir-fry until fragrant, about two minutes. Take care to scrape any bits that stick to the bottom of the pot with your spoon.
3. Spoon in the coconut solids from the top of the can first, and allow it to fry with the paste for a minute. Stir in the rest of the coconut milk (or coconut cream) and 1 cup of chicken stock. If you would like the curry to be thinner/soupier, then you can add 1 more cup of stock. Bring to a low boil, then turn the stove down to a simmer.
4. Stir in the potatoes. When the potatoes are about halfway cooked through, stir in the carrots and onions.
5. Once the carrots are almost fork-tender, add in the thinly sliced chicken and cook for two or three minutes, until the chicken is just cooked through and tender. Pay attention not to overcook the chicken, this process doesn’t take long.
6. Remove the pot from the heat. Stir in the fish sauce, salt, and sugar, adjusting each to suit your tastes.
7. Serve the curry in bowls, over jasmine rice. Garnish with cilantro and lime wedges.

Notes

• The quality of coconut milk brands varies widely. When you’re shopping, look at the ingredients list to find the product with the highest coconut solids to water ratio, ideally with no extra additives. You may need to trial and error a few different brands to find the one you prefer. Low-quality coconut milk will result in a more “soupy” or “runny” curry.
• Traditional Thai curries should be on the soupier side, but not too thin either. If you prefer a thicker curry, substitute one or two cans of coconut milk for coconut cream. And again, the same rules apply. Look at the ingredients list. See if you can find cans of 100% coconut kernel extract, with no extra water, thickeners, or other additives listed on the label.
• If your curry still ends up “soupy” or “runny,” you can thicken it with a slurry of corn starch and water.
• Make sure to purchase this yellow curry pastefrom Amazon. While you might be able to find other yellow curry pastes at the grocery store, none of them are as authentic as this one, which comes straight from Thailand!
• If you don’t have virgin coconut oil, you can also use vegetable oil.
• You can make this recipe vegetarian/vegan by simply omitting the chicken and fish sauce. Use soy sauce or vegan fish sauce instead, to taste.
• We used a mandoline to cut all of the carrots equally and to give them the fun, ridged texture you’d see in a restaurant.

Healthier Chicken Salad

 Heathier Chicken Salad

Serves 4

Ingredients

1 lb cooked chicken breast, cooled and chopped

1/2 cup grapes, quartered

1.5 oz toasted pecans, chopped

2 celery stalks, diced

1 cup nonfat greek yogurt

1tsp dijon mustard

2 tsp lemon juice

1 tsp parsley

Salt & pepper to taste

Directions

Combine all ingredients in a large bowl, mix.

Enjoy alone or on a wrap, croissant, or salad.

Orange Chicken

 Panda Orange Chicken… But Better

Source: joshuaweissman.com

INGREDIENTS:

Chicken Dredge:

• 1.5# Chicken thighs

• 1 egg

• Salt

• Msg

• 1 cup (140g) corn starch

• 1/2 cup (75g) all purpose flour

Sauce:

• 3/4 cup (170g) sugar

• 3/4 cup (180ml) White vinegar

• 1/3 cup plus 1 tbsp (90ml) double fermented Soy sauce (regular is fine too)

• 1/4 cup (60ml) water plus

• Zest and juice of 1 orange

• Splash saixing wine

• Splash chinkian vinegar

• 1 Tbsp (10g) Corn starch plus 1 tbsp water

• 4 cloves garlic, grated

• 2 inch knob ginger, grated

• 1-2 Red fresno chilies, finely minced

INSTRUCTIONS:

Sauce Method:

1. In a medium saucepan, combine sugar, white vinegar, soy sauce, water, and zest and juice of an orange. Whisk together and bring to a boil over high heat.

2. Reduce to medium heat once boiling and let simmer while optionally adding saixing wine and chinkian vinegar. Simmer for 8-10 minutes.

3. Separately mix together cornstarch and water then whisk into the hot sauce for an additional minute or thickened.

4. Immediately add grated garlic and ginger, and finely minced fresno chilies. Whisk and let steep.

Chicken Method:

1. Cut the chicken into bite sized pieces and lightly season with salt.

2. In a medium size bowl, whisk together cornstarch and all-purpose flour.

3. In a separate bowl, whisk together the eggs with a splash of water.

4. Toss the chicken pieces into the flour mixture then egg mixture, and then back into the flour mixture. Place to the side and rinse and repeat.

5. Fill a heavy bottom pot with frying oil 2-3” high and heat to 375F.

6. Fry chicken in batches for 3-5 minutes and cool on a wire rack.

7. Toss chicken and the sauce in a bowl until fully coated.

8. Serve topped with green onions and sliced fresh fresno chili

Chicken Salad

 Source: Aunt Denice

Ingredients

2 cups cooked chicken, chopped (I use rotisserie chicken from Costco)

1T lemon juice

1/2 cup mayonnaise 

1/4 t salt

1/4 t pepper

1/3 cup toasted almonds, chopped

2 stalks celery, chopped 

1-2 cups purple grapes, sliced in half

Directions

Combine all ingredients in a large bowl. Serve on croissants or as is.

Homemade chicken noodle soup

 Homemade chicken noodle soup

Recipe from my brilliant husband Nathan

1 cooked /raw chicken

Stock

2-3 Celery

3 carrots 

1 onion quartered 

2 bay leaves 

Water

Take store chicken and strip all meat from bones and set meat aside 

Brown chicken carcass bones and skins in oven or pressure cooker 

Place rough chopped celery with leave unpeeled carrots and onion on bottom of pressure cooker and cover with water

Cook on high for 1 hour and let come down naturally or  remove 

Strain carcass and vegetable 

Soup-

1 Onion

Sliced garlic clove 

3-4 carrots chopped

2 stalks of celery

Parsley

2 tablespoons  butter 

Bay leaf

Noodles 

2/3 cup floor

2 eggs 

1/4 tsp Thyme

In large Dutch oven cook onions until translucent add chopped celery and carrots cook for 3-5 minutes and then add garlic until fragrant but do not brown 

 Add homemade broth to pot and chicken  salt and pepper and bay leave 

Bring to boil the. Simmer 

Place flour in pile on counter and make a well and crack 2 eggs into it 

Using a fork mix the eggs and then with hands knees into a smooth ball 

Cut in to quarters and let rest coved with moist rag for at least 30 minutes 

Using rolling pin roll out extremely thin and cut in to 1/4 inch strips and allow to dry slightly 

Adjust flavor do not over salt 

Place noodles into pot and let cook 10 minutes and then add 2 large tablespoons of fresh parsley into pot and stir  let cook for 10 Minutes and serve 

Creamy Tuscan Chicken

 

• 2 large chicken breasts, sliced horizontally to make cutlets
• 2 teaspoons olive oil
• 2 tablespoons butter
• 5 cloves garlic, finely diced
• 1 small yellow onion, diced
• 1/3 cup (80ml) chicken broth
• 5 ounces (150g) jarred sun-dried tomato in oil, drained of oil
• 1 3/4 cups heavy cream
• Salt and pepper, to taste
• 3 cups baby spinach leaves
• 1/2 cup grated Parmesan
• 1 tablespoon fresh parsley, chopped
• 3 cups steamed cauliflower, riced

DIRECTIONS

1. To make the creamy garlic Tuscan chicken: Steam cauliflower rice in the microwave in a large bowl, covered, with 1/2 cup of water. Set aside.

2. Heat the oil in a large skillet over medium heat. Season the chicken cutlets on both sides with salt and pepper, and sear in the hot pan, for 5 minutes on each side, or until cooked through. Once chicken breasts are cooked, remove from the pan and set aside.

3. In the same pan, melt the butter in the remaining cooking juices. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the chicken broth, and allow the sauce to reduce down slightly. 

4. Reduce heat to low, add the heavy cream, and bring to a gentle simmer, while stirring occasionally. Season the cream sauce with salt and pepper to your taste.

5. Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Allow cream sauce to simmer for a further minute until cheese melts through.

6. Add the pan-seared chicken breasts back into the pan; sprinkle with the parsley, and spoon the sauce over each chicken cutlet. Divide cauliflower rice into meal prep containers and top with the creamy garlic Tuscan chicken. Reheat in the microwave when ready to eat. Enjoy!

Guacamole Chicken Burgers

Guacamole Chicken Burgers

1 lb ground chicken

1/2 cup guacamole

1/3 cup Panko bread crumbs

1/2 tsp salt

1 tsp cumin

1/2 tsp pepper

1 Tbsp olive oil

1/4 cup chipotle mayonnaise (optional)

4 hamburger buns

Lettuce

Tomato

Directions

Heat grill to medium high heat. In a bowl, combine ground chicken, guacamole, panko, salt, cumin and pepper. Mix well and form into 4 patties. Brush patties with oil and place on grill. Grill for 4 minutes or until well browned on the bottom. Turn and grill 4 minutes longer or until patty is fully cooked. Place on hamburger buns and top with chipotle mayo and other toppings.

Sheet Pan Balsamic Chicken and Veggies

SHEET PAN BALSAMIC CHICKEN AND VEGGIES

PREP TIME: 15 MINS

COOK TIME: 15 MINS

From: Melskitchencafe.com

INGREDIENTS:

2 small-medium zucchini squash, about 12 ounces, ends trimmed and cut into 1-inch pieces
1 t0 2 small-medium yellow squash, about 12 ounces, ends trimmed and cut into 1-inch pieces
1 red, orange or yellow bell pepper, cored, seeded, and cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
1 medium head of broccoli, about 12 ounces, stem trimmed, and florets cut into 1-inch pieces or so
1 to 1 1/2 pounds boneless, skinless chicken breasts, cut into thin strips
1/3 cup balsamic vinegar
3 tablespoons olive oil, avocado oil, or canola/vegetable oil
1 to 2 tablespoons honey (depending on how sweet you want it)
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon salt (I use coarse, kosher salt)
1/2 teaspoon pepper (I use coarsely ground black pepper)
1 to 2 cups cherry tomatoes, halved

DIRECTIONS:

Preheat the oven to 400 degrees F.
Place the chopped veggies evenly on a large sheet pan (about 11X18-inches or so). Lay the chicken strips on top of the vegetables.
In a small bowl or liquid measuring cup, whisk together the balsamic vinegar, oil, honey, basil, oregano, salt and pepper (if the honey is too thick to whisk in evenly, microwave or heat the mixture for a few seconds and then whisk together). Pour the mixture over the chicken and veggies.
Toss everything together until the chicken and vegetables are coated with the sauce. Arrange the ingredients in an even layer again making sure the chicken pieces aren’t overlapping each other.
Bake for 12-15 minutes until the vegetables are sizzling and crisp-tender and the chicken is cooked through. Add the cherry tomatoes into the mix and give a quick toss.
Serve immediately (as is, or over pasta with a sprinkle of Parmesan cheese).

NOTES:


If you like more of a cooked, juicy, burst tomato texture/taste, you can add the tomatoes during the cooking time. I like the fresh pop of adding them at the end just before serving.


It kind of goes without saying that the vegetables are really adaptable here. You could sub out the vegetables in the recipe for other choices like asparagus, cauliflower, brussels sprouts, etc.


If you want to roast the vegetables longer (for more tender veggies), you can either keep the chicken breasts whole instead of cutting into strips and increase the cooking time to 20 minutes for everything (or longer, depending on how thick the chicken is) OR you can start the veggies cooking first and add the chicken strips after 5-7 minutes of cooking.

Cheesy Basil Stuffed Chicken Breasts

CHEESY BASIL STUFFED CHICKEN BREASTS

PREP TIME: 20 MINS 

COOK TIME: 25 MINS

FROM: MELSKITCHENCAFE.COM

INGREDIENTS:

1 cup shredded mozzarella cheese
1/4 cup minced fresh basil, divided
2 tablespoons heavy cream
1 tablespoon fresh lemon juice
3 garlic cloves, minced
Salt and pepper
4 boneless, skinless chicken breasts (see note)
3 tablespoons mayonnaise, lowfat or regular
1 cup fresh bread crumbs
2 tablespoons olive oil
1 pint cherry tomatoes, halved 

DIRECTIONS:

Adjust oven rack to middle position and heat oven to 425 degrees F. In a medium bowl, combine the shredded cheese, 2 tablespoons of the minced basil, cream, lemon juice, 2 teaspoons minced garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cut a pocket in chicken breasts (like in this recipe), stuff with cheese mixture and seal, using a toothpick to help close the slit, if necessary. Transfer the stuffed breasts to 13 by 9 inch baking dish and spread tops evenly with mayonnaise.
In a medium bowl, combine the bread crumbs, remaining garlic, remaining fresh basil, and one tablespoon olive oil. Sprinkle crumb mixture over chicken, pressing lightly to adhere.
Toss tomatoes with remaining tablespoon oil, 1/2 teaspoon salt, and pepper to taste. Arrange the tomatoes in the baking dish in and around the chicken. Bake until the crumbs are golden brown and the chicken is cooked through (registering 160 degrees on an instant-read thermometer) about 25 minutes. Serve immediately.

NOTES:


The chicken breasts called for in this recipe need to be on the thicker side because a pocket is cut into the thickest part of the chicken breasts (similar to this recipe) and the delicious cheese-basil filling is stuffed inside. Thinner chicken breasts won’t work well for that crucial step. (I pounded out my chicken so it was thin and folded them in half, so this is an option as well)


Make Ahead Instructions: Follow the recipe instructions with the following modifications: unless you are baking right away, don’t preheat the oven until you are ready to bake the dish. Stuff the chicken as stated in the recipe and place them in the baking dish. Combine the bread crumbs, garlic, basil and olive oil and transfer to a small resealable plastic bag or tupperware. Arrange the tomatoes that have been tossed with the oil/salt/pepper around the chicken. Cover the dish with plastic wrap and refrigerate the chicken and the bread crumb topping separately for up to 10 hours. Before baking, sprinkle the bread crumbs on top of the chicken. Bake as directed, adding an additional 10 minutes, if needed since the dish was refrigerated.

Instant Pot Chicken Broccoli and Rice

Instant Pot Chicken Broccoli and Rice

from www.idonthavetimeforthat.com


Ingredients

2 Tbls Butter
1½ - 2 Pounds Boneless Skinless Chicken Breast cut into cubes
2 Cloves Garlic
1 Small Onion
1 Tsp Salt
3/4 Tsp Pepper
1 Tsp Garlic Powder
1 and 1/3 Cups Long Grain Rice
1 and 1/3 Cups Chicken Broth
½ Cup Milk
1½ Tbls Flour
1-2 Cups Fresh Broccoli cooked
1 and 1/2 - 2 Cups Mild Shredded Cheddar Cheese

Directions

Turn Instant Pot onto saute. Add butter and heat until hot. When hot, add chicken, onion, and garlic.
Cook chicken mixture until onion starts to get translucent. Add rice, broth and seasonings. Stir well.
Whisk together milk an flour and set aside.
Cook on manual high pressure for 5 minutes. When the timer is up perform a quick release.
Immediately add milk and flour mixture and mix until it is well combined.
Add broccoli and cheese and stir until well combined. Serve immediately.

One-Skillet Chicken Pot Pie

One-Skillet Chicken Pot Pie Servings: 4-6

Recipe from buzz feed's Tasty

INGREDIENTS 1 tablespoon olive oil 1½ pounds boneless, skinless chicken breasts, cubed ½ white onion, chopped 2 cloves garlic, minced 1 cup gold potatoes, cubed 2 cups frozen peas and carrots 4 tablespoons all-purpose flour 4 tablespoons butter 2 cups chicken broth Salt, to taste Pepper, to taste 1 store-bought pie crust, thawed if frozen (we use the cook's country pie dough recipe) PREPARATION 1. Preheat oven to 400˚F/200˚C. 2. Season chicken with salt and pepper, and heat oil over a cast-iron skillet. Add the cubed chicken, cooking until no longer pink. Remove chicken and set aside. 3. To the same skillet, add the onions and garlic. Sauté until translucent. 4. Add potatoes and sauté about 5 minutes. 5. Add peas and carrots, and stir again. 6. Add the butter to the vegetable and allow to melt. 7. Sprinkle the flour, covering the vegetables, and quickly stir to avoid lumps. 8. Pour in chicken broth and bring to a boil to thicken sauce. 9. Season with salt and pepper. Remove from heat. 10. Place pie dough over the chicken and vegetable mixture, and seal along the edges of the skillet with your fingers. 11. Bake for 25-30 minutes or until golden brown. 12. Enjoy!

The Best Ever Chicken Marinade

The Best Ever Chicken Marinade


From www.momontimeout.com


Ingredients

• ½ cup extra virgin olive oil 
• ½ cup balsamic vinegar (or other vinegar) 
• ¼ cup soy sauce 
• ¼ cup Worcestershire sauce 
• ⅛ cup lemon juice 
• ¾ cup brown sugar 
• 2 tsp dried rosemary 
• 2 tbsp Dijon or Spicy Brown mustard 
• 2 tsp salt 
• 1 tsp ground black pepper 
• 2 tsp garlic powder 
• 6 chicken breasts or 3.5 lb chicken 

Instructions

Combine all ingredients, except for chicken, in a large Pyrex measuring cup or mixing bowl and whisk together. 

Remove a half a cup of marinade and reserve for basting the chicken later. 

Place chicken in a large, ziploc bag and pour marinade over the top. Close securely. 

Marinate for at least 4 hours and up to 24 hours.


To grill
Preheat grill to medium high heat and lightly oil the grates.
Remove the chicken from the marinade, letting the excess drip off.
Grill chicken for 5 to 6 minutes on each side or until cooked through.
Baste the chicken occasionally with the reserved marinade.
Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving


Optional.
If you bring the reserved marinade up to a boil, let simmer until slightly reduced, it makes a wonderful sauce to go on top of the chicken.



Notes


I've marinated my chicken for as few as 30 minutes and the chicken was still phenomenal. Basically, the longer you have to marinate the better but don't worry if you don't have a lot of time.

Lemon Garlic Chicken

INGREDIENTS

• Juice of 1 lemon, approximately 3 tablespoons

• 3 tablespoons olive oil

• 1 teaspoon minced garlic, about 2 medium cloves

• 1 teaspoon salt

• 1/4 teaspoon pepper

• 1/2 teaspoon dried oregano

• 1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)
• 
  
• DIRECTIONS
• Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I’ll be sharing a few with you soon). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.
• Often, I will double the marinade and chicken and grill it all up and freeze the extras to use later.

Lemon Cream Pasta with Chicken

From: Mel's Kitchen Cafe

YIELD: SERVES 4-6

INGREDIENTS

• 3 cups shredded or cubed Lemon Garlic Chicken

• 1 teaspoon garlic powder

• 1/2 teaspoon black pepper

• 4 (14.5 ounce) cans chicken broth

• 1/2 cup fresh lemon juice

• 1 (16 ounce) package tube pasta (I used rigatoni)

• 2 cups heavy cream

• 2 teaspoons grated lemon zest

• 1/2 cup parmesan cheese, shredded
• 
  

• DIRECTIONS
• In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
• Stir chicken into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes.
• Remove from heat and let stand 5 minutes. Stir thoroughly before serving