Sesame Noodles with Peanut Sauce

This was as good as any restaurants peanut sauce I have tried. I had the chicken and sauce for two lunches after I had it for dinner. And I still am not sick of it.

Peanut Sauce
1/4 cup sesame seeds
1/2 cup chunky/creamy peanut butter
4 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
2 tablespoon minced fresh ginger
5 tablespoons soy sauce
2 tablespoons rice vinegar
4 tablespoons packed light brown sugar

1 1/2 pounds boneless, skinless chicken breast halves
1 tablespoon salt
12 ounces dried spaghetti noodles

Optional
2 tablespoons toasted sesame oil (to coat noodles)
green onions

Toast sesame seeds in a skillet for 10 minutes, or until golden and fragrant. Add rest of ingredients in a blender and blend until mixed well. Add toasted seeds (save 2 TB if you want to sprinkle them on top).

Broil chicken for 8 or so minutes per side (When I broil chicken, I usually just put some olive oil, kosher salt and pepper to flavor).
Shred chicken with fork.
Cook noodles, add salt to boiling water.
Pour sauce over noodles, add chicken, sprinkle sesame seeds and green onions on top and VIOLA! Yummy bummy.

Healthy Orange Chicken

I thought this was a great way to make orange chicken that doesn't involve deep frying. The sauce is yummers!

Orange Chicken

2 pounds boneless, skinless chicken breasts, cut into 2″ cubes
1/2 cup flour
1 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons oil or butter

1 1/2 cups water
1/4 cup plus 2 tablespoons fresh orange juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon orange zest
1 cup brown sugar
1/2 teaspoon finely minced ginger
1 teaspoon minced garlic
2 tablespoons green onion
3 tablespoons cornstarch
1/4 cup water

DIRECTIONS:
Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.

Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.

Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve (very important to add the cornstarch this way) and add it to the sauce until thickened.

After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.

Serve chicken over rice with extra sauce on the side.

Chicken Corn Chowder & Olive Garden Dressing

Chicken Corn Chowder

2 tablespoons extra virgin olive oil
2 stalks of celery, finely chopped
1 red bell pepper, finely chopped
1 medium onion, finely chopped
1/4 cup thinly sliced or cooked chopped ham
3 cloves garlic, minced
2 (14-oz.) cans chicken broth
3 tablespoons flour
1 can corn
2 large chicken breasts, cooked and shredded
4 oz. softened cream cheese
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS:
Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a liquid measuring cup or bowl and then stir into the soup. Stir in the corn and chicken. Bring to a low boil and reduce heat. Melt the cream cheese a little in the microwave and whisk together with the milk. Add the milk/cream cheese mixture to soup and add salt and pepper.

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Olive Garden Salad Dressing

1/2 cup mayonaise
1/3 cup white vinegar
1 tsp olive oil
4 TB parmesan cheese
1/2 tsp Italian seasoning
1/2 tsp parsley flakes
1 TB lemon juice
2 TB honey
1 clove garlic, minced

Mix all in a blender! And don't let the mayo fool you or scare you away. This doesn't make a creamy dressing. It really is just like the Olive Garden dressing. Yum Yum. Many recipes say to add more sugar but I think it is just perfect with the honey already added. But do as you wish.

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Costco's sourdough bread. MMMMMM. I waited wayyyyy to long in line today just for two loafs of this.

perfect roast chicken

Sorry no pictures. My computer is being difficult.

Found this Ina Garten recipe online. Looked easy enough. And it was! I will be making this over and over and over and over again.

Roast Chicken

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, quartered
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges ( I didn't add this, and it was still awesome)
Olive oil

Preheat oven to 425 F.

Pat the outside of the chicken dry so the salt + pepper and butter will stick to make a nice crusty top.
Generously sprinkle salt + pepper all over chicken and inside cavity.
Fill the cavity with the fresh thyme, lemon quarters and garlic.
Brush melted butter all over chicken and then again sprinkle with salt + pepper.
Tie the legs together with some kitchen string (you want those legs close to the body so they will not get burnt), and tuck the wing tips under the body of the chicken.
In your oven-proof pan, toss carrots,onion and extra thyme with the olive oil and sprinkle will salt + pepper. Place the chicken on top.
Roast the chicken for 1 1/2 hours.
Remove chicken and cover with aluminum foil for about 20 minutes.
Enjoy!
You'll probably want to eat the whole chicken in one sitting between just the two of you; we did.

chicken lettuce wraps

Chicken Lettuce Wraps

Sauce (to pour over wraps):

1/4 cup sugar
1/2 cup warm water
2 T soy sauce
2 T ketchup
1 T lemon juice
1/8 tsp sesame oil
1 T dijon mustard
2 cloves finely minced garlic

Chicken stir-fry:

2 T olive oil
2 T sesame oil
2 boneless, skinless chicken breasts finely chopped {I used food processor}
1 8 oz can water chestnuts minced {again, with the food processor}
1 8 oz can bamboo shoots minced {need I repeat myself again...food processor}
1/2 cup mushrooms minced {food processor}
3 cloves garlic, finely minced {you guessed it, food processor}
3 green onions thinly chopped

Stir fry sauce:

2 T soy sauce
2 T brown sugar
1/2 tsp rice wine vinegar

Begin by making the pouring sauce. Mix all ingredients well and set aside for serving.
Prep stir fry sauce by mixing ingredients in small bowl and set aside.
Combine oils and heat over high heat until it glistens, about 1 minute. Add chicken and saute until cooked through, then remove from pan. Take same pan and turn to medium high heat. Add another T of olive oil, wait one minute, and then add garlic, onions, water chestnuts, mushrooms, and bamboo shoots. Stir fry a few minutes and then add chicken and stir fry sauce.
Serve with lettuce leaves to wrap in. Pour sauce over.

via Just Cook Already

Chicken Cordon Blue

Submitted by Chelsey & Mal

This is one of me and Malorie's favorite dinners to make for our hubby's! In fact we both made this earlier this week! Yummy!

6 chicken breasts

ham

swiss cheese

1 tsp paprika

3 Tb flour

6 Tb butter

1 bouillon cube

2 Tb corn starch

1 1/2 cup water

1 cup heavy whipping cream

toothpicks



Flatten the chicken breast and cut an insert. Add slices of ham and swiss cheese. Secure with toothpick (you might need 4 or 5 in each). Mix the flour and paprika and coat chicken on both sides. Melt 6 Tb butter in a large saucepan and brown chicken on both sides. Add 1 1/2 cup water and bouillon cube and simmer on medium for 30-35 minutes, don't cover.

Mix the cornstarch and heavy whipping cream in small pan and boil for 2 minutes. Then whisk and cool. If it is not thick enough, add more cornstarch.

When chicken is done, add a slice of swiss cheese on top, and spoon over whipping cream mixture. ENJOY!

Cayenne-Rubbed Chicken with Avocado Salsa

Submitted by TYLER
Recipe from MarthaStewart.com

Prep: 10 minutes
Total: 30 minutes
Serves 4

Got this recipe from my foods class it's easy and yummy!!

Ingredients:
Coarse salt and ground pepper
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons olive oil
1 medium red onion, finely diced (Use half/ Tip cut red onion and then wash so that it's not a spicey!!)
2 tablespoons fresh lime juice
1 Hass avocado, pitted and cut into chunks

Directions:
In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken. (I doubled this make sure to out alot of seasoning in chicken)
In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.
Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.

Baked Chicken Nuggets and Honey mustard dipping sauce

Submittted by Chelsey

This is one of my favorite recipes! Easy and the healthier version of chicken nuggets! This honey mustard sauce is amazing!! I have tried to make couple BBQ sauces and I haven't found one that is worth the time! So I usually just buy a bottle at the store!! enjoy!!

Baked Chicken Nuggets
Yield: 30 nuggets
Ingredients
3 skinless, boneless chicken breasts (I use frozen chicken tenders! perfect size!)
1 cup Italian seasoned bread crumbs (I just put a couple pieces of wheat bread in blender)
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted

Directions:
Preheat oven to 400 degrees F (200 degrees C).
Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping.
Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Honey mustard dipping sauce
1 cup Mayo
½ cup Honey
¼ cup mustard

{ Southwestern Chicken }

Submitted by Chelsey


This is a fast and easy recipe that I got from Jana!Enjoy!

1 cup cubed cooked chicken or turkey (I have even used canned chicken)
1- 8oz can corn drained
1- 4oz can chopped green chili peppers drained
2 eggs
2/3 cup milk
3/4 cup flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
salsa
sour cream

Preheat oven to 400. Spray 9x9 inch pie plate with non-stick coating. Mix chicken, corn, and green chili peppers in pan.In a bowl mix eggs and milk , then beat in flour, salt and pepper. Pour over chicken mixture.
Bake uncovered at 400 for 25-30 minutes or until top is set and lightly browned. Sprinkle with cheese and bake for 2-3minutes more until cheese melts. Top with sour cream and salsa!!