Costco Chicken Pot Pies (Inspired by Ina Garten)

Ingredients:
1 Cooked Rotisserie Chicken from Costco (removed from bone cut into cubes)
5 cups of Chicken Stock and 2 Chick Bullion cubes
1 1/2 Sticks of Butter
1 Large Onion (diced)
3/4 cup Flour
2 tsp salt
1/2 tsp pepper
1/4 cup Heavy Cream
1 10 oz bag of Frozen Peas / Carrots
1/2 Cup of Fresh Parsley (minced)
1 Cup Frozen mini onions
Frozen Pie Crust (Sliced and woven to fit over ramekins)

Directions:

1. Cut up a costco rotisserie chicken into small chunks.
2. In a small saucepan, heat chicken stock and dissolve bullion cubes into the stock.
3. In a Dutch-Oven, melt the butter and then sauté onion until translucent.
4. Add flour and cook on low-med heat constantly stirring for 2 minutes.
5. Add the hot chicken stock to the Dutch-Oven while stirring.
6. Simmer on low heat for 5 minutes and stir occasionally until sauce thickens.
7. Add salt, pepper, and cream to the mixture.
8. Add peas / carrots, parsley, mini onions and costco chicken to the pot. Mix well.
9. Fill ramekins with filling and cover with slices of pie crust.
10. Broil for 2-3 minutes until crust is cooked thoroughly.

Chicken with Wild Mushrooms altered (Ina Garten)

Ingredients:
3 lbs chicken
Kosher salt and freshly ground black pepper
All-purpose flour
1/2 cup olive oil
4 Garlic Cloves
1 cup of mini onions
3/4 lbs mushrooms (1 1/2-inch diced)
4 sprigs fresh thyme, (tied w/ kitchen string)
1/8 cup dry sherry
1 tbsp Garlic (3 cloves minced)
1 cups White Wine, such as Pinot Grigio
1 cups Chicken stock
1 1/2 tbsp unsalted butter, at room temperature

Directions:

1. Preheat the oven to 325 degrees.
2. Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper.
3. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. 
4. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. 
5. Remove the chicken to a plate and continue until all the chicken is browned.
6. Add the whole garlic cloves, mushrooms, and thyme (tied up together) to the pot and cook over medium heat for 5 minutes, stirring occasionally. 
7. Add the sherry and cook for 1 minute, scraping up the brown bits. 
8. Add the minced garlic and mini onions and cook for 2 more minutes. 
9. Add the wine, chicken stock, 1/2 tablespoon salt, and 1/2 teaspoon pepper and bring to a simmer.
10. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
11. Remove the chicken to a bowl and discard the thyme. 
12. With a fork, mash together the butter and 1/8 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. 
13. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.

Arroz Con Pollo (Tyler Florence) Modified

Ingredients:
3 lbs Chicken
4 Tbsp Olive Oil
Salt and Pepper (to taste)
4 Tsp Group Cumin
1 1/2 Tbsp Oregano
2 Tsp Paprika
1/2 Tsp Cayenne Pepper
1 Onion (chopped)
2 Cloves Garlic (minced)
1 Red Bell Pepper (chopped)
2 Bay Leaves
2 Cups Long Grain Rice
1 (15 oz) can diced tomatoes with liquid
2 cups low-sodium chicken broth
Jarred Jalapenos (optional garnish)

Directions:

1. Rinse the chicken pieces and pat dry. 
2. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
3. In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil.  Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside. 
4. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved. Stir in the rice so the grains are well coated with the sofrito.
5. Add the tomatoes and broth, season with salt and pepper. Return the chicken to the pan. Bring the mixture to a boil on med to low heat and let simmer for 5 minutes. 
6.  Cover and transfer pot to oven. 
7. Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. Scatter the jalapenos on top of the chicken and rice before serving.

Baked Chicken with Dijon and Lime (skinnytaste.com)

Ingredients:
8 small Chicken Thighs
3 tbsp Dijon Mustard
1 tbsp Mayonnaise
1 clove Garlic (crushed)
1 Lime (squeezed)
Lime zest
3/4 tsp Pepper
salt
Dried Parsley

Directions:

1. Preheat oven to 400 Degrees.
2. Salt chicken
3. Combine dijon, mayo, lime juice, lime zest, garlic, and pepper in a bowl.
4. Toss chicken and coat with sauce. Place on baking pan and top with parsley
5. Bake for 30-35 minutes.

Chicken Enchiladas (skinnytaste.com)

Sauce Ingredients:

2 cloves Garlic (minced)
1-2 tbsp Chipotle Chilis in adobo sauce
1-1/2 cups Tomato Sauce
1/2 tsp Chili Powder
1/2 tsp Ground Cumin
3/4 cup Chicken Broth
Salt and Pepper to taste

Filling Ingredients:

1 tsp Vegetable Oil
2 Breasts (cooked shredded chicken breast)
1 cup diced onion
2 clove Garlic (minced)
1/4 cup Cilantro
1/2 cup Corn
Salt
1 tsp Cumin
1/2 tsp Dried Oregano
1 tsp Chili Powder
1/3 cup Chicken Broth
1/2 cup Tomato Sauce
8 (7-inch) Flour Tortillas
1 cup Mexican Cheese (shredded)
1/2 cup Scallions or Cilantro for topping (chopped)

Sauce Directions:

1. Preheat Oven to 400 Degrees
2. Saute garlic in oil and then add chipotle peppers, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil.
3. Reduce the heat to low and simmer for 5-10 minutes. Set aside.

 Filling Directions:

1. Saute garlic and onions in oil. Add chicken, cilantro, cumin, oregano, tomato sauce, and chicken broth and cook for 4-5 minutes.

Assembly Directions:

1. Spray casserole with cooking spray.
2. Lay out a tortilla and put 1/3 cup of filling inside
3. Fold sides to cover filling and place in casserole fold side down. Repeat until dish is full.
4. Pour sauce over tortillas generously covering the tortillas and then sprinkle cheese and green onions or cilantro to top it off.
5. Bake in the oven for 20 minutes

Can be served with tomato rice, sour cream and guacamole if desired.

Spicy Avocado Chicken Burgers (your healthy world)

Ingredients:
1 lb. Ground Chicken
1/2 Onion (minced)
1 tsp Dry Mustard Powder
1 tsp Chipotle Chili Powder
1 tsp Garlic Powder
1/2 tsp Salt
1/2 tsp Paprika
1/4 tsp Cumin
1/3 cup Zucchini (shredded, liquid removed)
1 small Avocado (cut into cubes)

Directions:

1. Combine all ingredients except avocado into a mixing bowl.
2. Once everything is combined, gently incorporate avocado.
3. Form mixture into patties. 
4. Grill over medium-high heat for ~5-7 minutes each side. (internal temp should be 165*F)

Five-Spice Chicken (epicurious)

Ingredients:

1 whole Chicken (about 2 1/2 pounds), preferably free range, rinsed
3 tbsp Vegetable Oil
2 tbsp Soy Sauce
3 tbsp Ginger (minced)
2 tbsp Garlic (minced)
2 tbsp Sugar
2 tbsp Ground Turmeric
1 tsp Chinese five-spice powder
1/2 tbsp Sea Salt
4 whole Star Anise (lightly toasted in a dry pan for 3 minutes, pounded or ground into a fine powder)
1/2 cup Soy-Lime Dipping Sauce

Soy-Lime Dipping Sauce

Ingredients:

 

1 clove Garlic
2 fresh Thai Bird Chilies
2 1/2 tbsp Sugar
1/3 cup Soy Sauce (preferably Chinese style)
2 1/2 tbsp Fresh Lime Juice (with pulp)
1/4 cup Water, or to taste

Soy-Lime Dipping Sauce

Directions:

1. Place garlic, chilis, and sugar in mortar and pound into paste
2. Transfer to small bowl and add soy sauce, lime, and water
3. Stir until blended

*keeps for 3 weeks in fridge

 

Five Spice Chicken

Directions:

 

1. Cut the chicken into 6 pieces and make 1 or 2 slashes in each piece for faster cooking. Trim and discard any excess fat. Pat the chicken dry.
2. In a bowl, combine the oil, soy sauce, ginger, garlic, sugar, turmeric, five-spice powder and salt. Stir well to blend. Add the chicken pieces and turn several times to coat them evenly. Marinate in the refrigerator for at least 4 hours.
3. Start a charcoal grill or preheat a gas grill to moderate heat. (You can also use a broiler.) Thirty minutes before cooking, add the freshly toasted star anise powder to the marinated chicken, turning so the meat is coated evenly.
4. Place the chicken, skin side up, on the grill. Cook 10 minutes, then turn over and grill until the chicken is cooked and the juices run clear, another 10 minutes, depending on the thickness. While grilling, move the chicken pieces around so that they cook evenly. Transfer the chicken to a serving platter and serve with the dipping sauce.

Anabeth's Chicken Liver Pate

Ingredients:

1 lbs Fresh Chicken Livers, cleaned
1 cup Milk
1 stick cold unsalted Butter (cut into pieces)
1 cup Yellow Onions (Chopped)
2 tsp Garlic (minced)
2 tbsp Green Peppercorns (drained)
2 Bay Leaves
1 tsp Fresh Thyme (chopped)
1/2 tsp Salt
1/2 tsp Ground Black Pepper
1/4 cup Cognac or Brandy 

Chopped Parsley (for garnish)
French bread croutons or toast, accompaniment 


Directions:

1. In a bowl, soak the livers in the milk for 2 hours. Drain well. 
2. In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat.
3. Add the onions and cook, stirring, until soft, about 3 minutes. 
4. Add the garlic and cook until fragrant, about 30 seconds. 
5. Add the chicken livers, 1 tablespoon of the peppercorns, bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes. 
6. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender. 
7. Remove from the heat and let cool slightly. 
8. Discard the bay leaves. 
9. In a food processor, puree the liver mixture. 
10. Add the remaining butter in pieces and pulse to blend. 
11. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste. 
12. Pack the pate into 6 individual ramekins or small molds, about 4 ounces each and cover with plastic and refrigerate until firm, at least 6 hours.

 

Moore Family's Mac Salad

Ingredients:

1/2  Chicken Breast
Macaroni Noodles
Pineapple (chunks or tidbits)
Red Onion
Mayonnaise
Sweet Relish
Cheese
Diced Pimientos (optional)

Directions:

1. Mix everything together in a large bowl

Turing's Adobo

Ingredients

3/4 bowl White Vinegar
1/4 bowl Soy Sauce (enough to level out bowl)
2 bulbs of Garlic (smashed)
2 tsp Salt
1 dash of Pepper
1 Bay Leaf

Chicken and/or Pork Butt Cubed


Directions

1. In a large glass bowl (or ziplock bag), marinate chicken in vinegar and soy sauce with garlic and bay leaf
2. In a large pot, heat oil on medium heat
3. Saute Garlic from marinade in Oil
4. Sear chicken (and/or pork) pieces and set aside.
5. Add all ingredients to cooking pot and Boil all ingredients without mixing (DO NOT MIX UNTIL AFTER BOIL OR ELSE SPOILING WILL OCCUR)
6. After meat is thoroughly cooked, place all meat on baking sheet and broil until crispy

Serve over white rice with bananas or pickles as a side

Punsalan Family's Adobo

Ingredients:

Chicken
Soy sauce
Vinegar
Garlic
Water
Peppercorns
Salt

Directions:
 

1. Fill Saucepan with just enough water to cover the chicken 1/2 way
2. Depending on how much water and chicken are in the pot, add vinegar and soy sauce. (always, 1 more soy sauce than vinegar)
3. Add garlic cloves, peppercorns, and salt.
4. Let boil until chicken cooked add a little oil to taste
5. Take chicken out and use a non-stick pan to cook the chicken (makes the skin crispy)
6. Put back in sauce

*Taste to flavor

Lola Mercy's Stuffing

Ingredients:

Olive Oil
Mushrooms (chopped)
Celery (chopped)
Carrots (chopped)
Raisins (chopped)
Onions (chopped)
Walnuts (chopped)
Stuffing Mix (breadcrumbs with seasoning)
Chicken Broth

Directions:

1. Start with olive oil
2. Add chopped onions
3. Add sliced celery
4. Add carrots
5. Add mushrooms
6. Add raisins
7. Add chopped walnuts
8. Add stuffing mix
9. Add chicken broth (to ensure no breadcrumbs are dry)
10. Pour stuffing into shallow baking sheet and broil until top is crispy