Asian Wonton Salad

We made this at the Relief Society Birthday Dinner, among other things, and many people were wanting the recipe for it.

Ingredients:

1 head lettuce, chopped {I usually use romaine though, or at least a mixture of romaine & iceberg so it’s not just iceberg}
4 chicken breasts, cooked & shredded
4 green onions, chopped
1/2 pkg wonton wrappers, sliced and fried
2 Tbsp sesame seeds, toasted
2Tbsp almonds, slivered and toasted

Dressing:
1/2 c. vinegar
1/2 c. ketchup
1/4 c. water
3/4 c. sugar
2 TBSP soy sauce
2 TBSP cornstarch mixed with 4 TBSP water

Directions:
Mix all ingredients in a saucepan. Cook on medium heat until clear and bubbly. Layer lettuce, then wontons, shredded chicken, onions, almonds, and the sesame seeds. Drizzle dressing on top and serve immediately.

Creamy White Chicken Chili

I liked this recipe because it was slightly different than most of the white chicken chili recipes I've had before. It is so yummy!

Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

Directions:
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.

Beach Street Lemon Chicken Linguini

This meal is on the healthier side, which is good, because we are currently trying to eat better. We really liked it!

**This recipe requires marinating the chicken for 3-12 hours so plan ahead!**

Ingredients:
1 lb. linguine
2 tablespoons olive oil
Zest from one lemon
Juice from one lemon
3 green onions, chopped (white and green parts)
¼ cup chopped fresh parsley
Salt and freshly ground pepper
1/2 cup grated Parmesan cheese

Marinade:
½ cup olive oil
2 cloves garlic, crushed (smashed with the back of a large knife or saucepan)
1 tablespoon Cajun seasoning (cut this down to 1 1/2 teaspoons if you want less heat but don't omit entirely or you will lose great flavor)
Juice of one lemon
2 tablespoons minced fresh parsley
2 tablespoons brown sugar
2 tablespoons soy sauce
2 chicken breasts, sliced

Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc plastic bag. Pat chicken dry and toss in marinade to coat. Refrigerate 3-12 hours.

When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked.

Combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.

While the chicken is sauteing, cook linguine in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly. When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with salt and pepper to taste and toss in parmesan cheese. Serve warm.

Buffalo Chicken Dip

My sister-in-law Kim made this for us when we visited them and it was yummy!

Ingredients:

2 cups cooked and shredded chicken breast (I actually like it with a little more...maybe 3 cups)
8 oz. cream cheese, softened
1 cup sour cream
1 cup blue cheese salad dressing (chunky)
1/2 cup hot sauce or salsa (I used medium salsa)
2 cups shredded chedder cheese
1 cup celery finely chopped

Directions:

Combine chicken, cream cheese, sour cream, blue cheese dressing, salsa, and cheddar cheese. Pour into an 8x8 baking dish. Bake at 400 degrees for 25-30 minutes. Top with celery when done. Serve with tortilla chips, crackers, or vegetables.

PF Changs Dan Dan Noodles

This is a copy cat recipe of PF Changs Dan Dan Noodles. We made them and they were delish!


Ingredients:

***Noodles***
1 teaspoon oil
1/4 ounce green onion, minced
1/2 teaspoon garlic, minced
1/2 teaspoon chile paste
4 ounces ground chicken, cooked
1/4 ounce egg noodles, cooked
Cornstarch

***Liquid Mixture***
2 ounces soy sauce
1 ounce cooking wine
1 teaspoon oyster sauce
1 teaspoon sugar
7 ounces chicken stock

Directions:

Heat wok or large skillet, add 1 tsp. oil and sear the chile paste, garlic and green onion for 5 seconds, using caution to avoid inhaling the direct fumes.

Add cooked ground chicken, tossing and stirring for 10 seconds. Add all the liquid ingredients and simmer for 20 seconds.

Add a "slurry," equal parts of cornstarch and water mixed together (a tsp. or two of each) to thicken the sauce. Consistency should be thick enough to stand on top of the noodles.

Pour sauce over a serving plate of hot cooked noodles. Garnish with bean sprouts and julienned cucumbers.

Garlic Pea Pod Chicken

This is a friend's recipe {thanks, Kristin!} and so so yummy. It was made for a large crowd and was quite the hit!

Ingredients:

3 chicken breast, cut bite size

1 T. oil

∏ lb. pea pods

Dash salt, pepper


Marinade {We doubled this}:

2 T. soy sauce

2 T. mirin {It is rice wine. For those skeptical of using it because of religious reasons, it has been researched and deemed okay to use. Not like other cooking wines.}

1 T. cornstarch

3 cloves garlic, crushed, minced or pressed

2 T. oil

Dash pepper



Directions:

Marinate chicken in marinade for 1 hour. Heat 1 T. oil in heavy skillet or wok. Stir-fry pea pods for a few minutes until crisp-tender. Season with salt and pepper. Arrange on a serving platter in a ring. Stir-fry chicken with marinade until chicken is cooked through. (sometimes I add a little water to the chicken while it is cooking, so the marinade is more gravy-like. Just watch it while it cooks. You can tell.) Mound within pea pod ring. Serves 4.

Crispy Chicken Costoletta

(photo via flickr)

Last weekend, I ate at The Cheesecake Factory, and thanks to Lindsay's suggestion, I have now found a new favorite dish!


I was looking for a good recipe and found this one HERE. Based on the comments, I changed a couple of things. I substituted Panko bread crumbs instead of the normal, (found in the Asian foods section of your local grocery store) I used less Dijon mustard and lemon juice, and I added dried parsley for a bit of color. I also did not use the dried lemon zest that her blog suggested because The Cheesecake Factory does not used dried lemon zest in their crispy chicken.

(Copycat of The Cheesecake Factory's Chicken Costoletta)
Serves 4


Crispy Chicken

4 chicken breasts, cut horizontally, and pounded to about 1/4 inch thick.(you can also use chicken cutlets)
1 1/2 cups Panko bread crumbs
2 Tbsp Parmesan cheese
2 eggs, whisked with 2 Tbsp water
3 Tbsp flour
1 tsp dried parsley
1 tsp pepper
1 tsp kosher salt


Preheat oven to 250 degrees.

On one plate combine flour, pepper and salt. On another plate, combine eggs and water, whisk until well combined. On another plate, combine bread crumbs, parsley and cheese. Place pounded chicken in the flour, coating well, followed by the egg mixture an then the bread crumbs. Heat 2 Tbsp olive oil and 1 Tbsp butter in a large frying pan over medium heat. Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You'll need to work in batches, adding more oil and butter as needed. Keep chicken warm in 250 degree oven.

Lemon Sauce

2 cloves garlic, finely minced
1 Tbsp Canola oil
2 cups heavy whipping cream
1/2 Tbsp Dijon mustard
1/4 cup fresh lemon juice (do NOT use bottled lemon juice)
1/8 cup chicken stock (make sure it's stock, not chicken broth)
Kosher salt
pepper
1 Tbsp butter

Heat oil over medium heat in a fairly large saucepan. Add minced garlic and saute about 3 minutes. Add whipping cream and boil until reduced by one-third. Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes. Remove from heat and stir in butter until melted.



Serve the cream sauce UNDER the chicken...trust me, it's divine!

This dish is delicious served with garlic mashed potatoes and asparagus.

Honey Mustard Grilled Chicken

Can I just say how much I love Allrecipes?!

I just tried this out 2 weeks ago and I am finding myself thinking about it and how yummy it was. It turned out so moist and juicy and the sauce on top was great!

Ingredients

1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves


Preheat the grill for medium heat.
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Creamy Swiss Chicken

This recipe is so simple and so delicious. My family loves it when we have this for dinner. Even the kids eat it all up!!

4 boneless chicken breasts (make sure they are not too thick)
1 can cream of chicken soup
1/4 cup white cooking wine
1 package Stove Top Chicken stuffing
1/2 cup melted butter or margarine
Swiss cheese slices

Arrange chicken in a 13x9 pan. Put a slice of swiss cheese on each chicken breast. Mix together cooking wine and cream of chicken soup then pour on top of chicken. Pour stuffing on top of chicken then drizzle butter evenly on top.
Bake at 350 degrees for 40-45 minutes.

ENJOY!

Poppy Seed Chicken, Bruschetta Chicken Bake

Poppy Seed Chicken

4 chicken breasts
16 oz. sour cream
2 cans cream of chicken soup

3/4 cup melted butter
1 plastic sleeve roll of crushed ritz crackers
2 T. poppy seeds

Cook chicken and shread or dice. Add sour cream and chicken soup. Spread in 9x13 pan.
Combine melted butter, crushed ritz and poppy seeds and sprinkle over chicken mixture.

Bake 350 degrees for 35 min. Serve over cooked angel hair pasta noodles.


Bruschetta Chicken Bake

1 (14 1/2 oz.) can diced tomatoes, undrained
1 (16 oz.) pkg. stove top stuffing mix for chicken
1/2 c. water
2 cloves minced garlic
1 1/2 lbs. boneless chicken cut into bite sized pieces
1 tsp. dried basil
1 c. shredded mozzerella cheese

Preheat oven to 400 degrees. Place tomatoes in medium bowl. Add stuffing mix, water and garlic: stir until just moistened. Set aside.
Place chicken in 9x13 baking dish. sprinkle with basil and cheese. Top with stuffing mixture.
Bake until chicken is cooked through. (About 30 min. if chicken is cut up into bite sized pieces.)

Chicken triangles

I think most people have made this but i just met a few who had never heard of it and it is my kids absolute favorite dinner.


Chicken Triangles


2 cans Pillsbury crescent rolls
4 chicken breasts, boiled and cut up or shredded into small pieces
1 small can of mushrooms (good without for those of us who hate mushrooms)
1 cube melted butter
1 cup Italian bread crumbs (or more if you need it)
4 oz. cream cheese
2 cans cream of mushroom soup
2 bullion cubes
a little milk


Boil chicken and cut it or shred it to be little pieces. Mix softened cream cheese, mushrooms (if so desired) and chicken. Take individual crescent rolls (just like you would to roll it up if you were to make them into actual rolls) and roll them out a little bigger and place a heaping spoon (regular cereal spoon) of the chicken mixture into the middle of the roll and then pull up the sides and make a pyramid (thus the triangle name) and pinch to seal the sides. roll in butter then into bread crumbs. place on a cookie sheet. do this until all crescent rolls are gone. bake at 350 10-12 minutes or until golden brown. while baking, in a saucepan, mix soup bullion and a can of milk. mix until all incorporated and is warmed. serve as gravy over triangles. enjoy.

Garlic Chicken Farfalle

I got this recipe off of Becky Higgins' blog. Everybody who's had it loves it. Trust me, it's a real crowd-pleaser.

Here it is:

16 oz. farfalle pasta (bowtie)
1 c. heavy whipping cream
3 chicken breasts
2-3 cloves garlic, crushed
1 Tbsp. pepper*
1/2 c. butter
1 lb bacon - crumbled**
1/2 c. parmesan cheese
1 (12 oz) bottle Lawry's mesquite marinade with Lime juice


*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.

**We like to cook our bacon in the oven. Way less messy. And it's crispy every time. Time varies, so you just have to watch it. Allow to cool and then crumple.

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.