THE Chicken Dish

Yes, that is what we call it.  We adapted a recipe we found to make this dish our own.  I fixed this tonight and thought I needed to share it with everyone.  We love this dish and it makes great leftovers.  

3 chicken breast, cut into bite size pieces
EVOO
2 bunches of green onion , diced
1 red pepper, diced
2 garlic cloves, crushed
1 can of low sodium chicken broth, separate 3T
6T teriyaki sauce, we use the brand san-j
3T szechuan sauce, we use the brand san-j
4 tsp corn starch
1 large heaping spoon full of crunchy peanut butter
small handful of cilantro, chopped
Smart Taste Extra Wide Egg Noodles


Put a large pot of water and salt on for the noodles.  

Combine chicken broth (save 3T in a smaller dish), szechuan, and teriyaki.  In the smaller dish combine corn starch and 3T of chicken broth.  Set aside. 

Place large saute' pan over very high heat, add oil.  Wait until oil is very hot and smoking.  Cook 1/2 the chicken until it is lightly brown and done.  About 4 minutes if you pieces are small enough.  Remove from pan.  Add 2nd batch of chicken.  Remove from pan.  Add green onion, red pepper, and garlic.  Saute' until tender. 

Add noddles to boiling water.  Bring back to a rapid boil and boil 8 minutes. 

Stir 3T and corn starch to make sure it is mixed well with no lumps.  Add it to the chicken broth and sauces.  Stir.  Add to all the sauce to saute' pan. 

Bring mixture to a boil.  Let it thicken and reduce for about 10 minutes.  Add peanut butter.  Stir well.  Add chicken and noodles.  Heat through.  Add cilantro a few minutes before serving. 

We like to add a little of that red hot sauce with the green cap to our own bowl.  It gives it more heat and great flavor.     

Kiley's Potato Soup

2/3 c. butter

2/3 c. flour

7 c. milk

4 potatoes, baked, peeled & cubed

4 green onions, diced

12 slices of bacon, cooked crispy and chopped

1 1/3 c. shredded cheese (I used mexican style cheese)

8 oz. sour cream

3/4 t. salt

1/2 t. pepper

Melt Butter, stir in flour & whisk over med. heat until smooth. Gradually add milk while stirring. Add potatoes & onions. Bring to a boil, stirring constantly. Reduce heat- simmer 10 mins. Add remaining ingredients, stirring until cheese is melted. I reserved some onions and bacon to top the soup off with and also added more cheese.

Mom's Biscuits

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 3 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 cup shortening
• ¼ cup COLD butter
• 1 egg
• 2/3 cup milk
In a small bowl, combine the flour, baking powder, sugar and salt. Cut in shortening and butter until the mixture resembles coarse crumbs. Beat egg with milk; stir into dry ingredients just until moistened.
Turn onto a well-floured surface; knead 20 times. Roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. Bake at 450 degrees F for 8-10 minutes or until golden brown. Serve warm.

Chicken with Lemon Dill Cream Sauce

Marinate chicken breasts in lemon juice from ½ squeezed lemon or 2 Tbsp concentrate and 1 tsp minced garlic for at least 15 minutes
Dip chicken in flour seasoned with ½ tsp ground pepper, 1 tsp salt, lemon pepper*. Melt 6 tablespoons butter in skillet with 1 tsp freshly minced garlic (or season chicken with 1 tsp garlic powder in flour*). Turn heat to medium-high and cook chicken in butter, turning frequently 5 minutes. Reduce heat to medium and cook 5-7 minutes, more or until chicken is cooked through. Move chicken to warm serving platter and cover with foil. Increase heat to high, whisk in 2 C whipping cream and 3 Tbsp fresh chopped dill weed, continue stirring and cooking 3 minutes or until thickened to sauce consistency. Serve chicken and cream sauce over egg noodles or rice!

Pina Colada Punch

A common request at showers

1 can cream of coconut (located same place as ginger ale in grocery
store, usually)
64 oz can pineapple juice
2 ltr ginger ale
vanilla ice cream

Blend cream of coconut and pineapple juice. Stir in ginger ale. Top
with scoops of ice cream.

So delicious!

Easy Crockpot Meatballs

1 lb ground beef
3/4 C Italian seasoned bread crumbs
2 tbsp chopped fresh parsley
1 clove garlic minced
1/2 medium yellow onion chopped
1 egg beaten
1/2 jar (28 oz) spaghetti sauce
16 oz can crushed tomatoes
14.25 oz can tomato puree

Mix the ground beef, bread crumbs, parsley, garlic, onion and egg. Shape the mixture into 8-10 meatballs.
In a crockpot, mix the spaghetti sauce, crushed tomoatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on low for 8 hours.

Chicken Enchilada Soup

3-4 Chicken Breasts

2 cans cream of chicken soup

2 can or Rotel

1 can of chicken broth

2-4 cups of cheese

I put all the above in the crock-pot minus the cheese and let it cook on low all day.

About 30 min before serving shred the chicken and add the cheese. Stir every ten minutes so cheese melts. You can also cook this on the stovetop in about 30 minutes.