Chicken Chow Mein Casserole Ingredients: 2 large raw chicken breasts, diced 1 Tablespoon butter 1 teaspoon olive oil 1 large carrot, sliced 1 small onion, diced 1 small zucchini, sliced 2-3 celery stalks, sliced 2 teaspoons garlic, minced 1 Tablespoon Soy sauce plus 1 teaspoon *divided 4 Tablespoons Hoisin sauce 1 Tablespoon Rice Vinegar Dash toasted sesame oil Dash hot chili oil, optional** Salt & Pepper 1 can sliced water chestnuts 1 can cream of chicken soup 1/4 cup chicken broth Serve Over: Steamed Rice Topped With: LaChoy Chow Mein Noodles (I used half of a large 12oz bag) Directions: Preheat oven to 350F.
Kitchen Note: While Hoisin Sauce and Rice Vinegar are easier to find in your local supermarkets nowadays - **Hot Chili Oil may not be - you can sub with red pepper flakes, sriarcha sauce or hot sauce of your choice. (you can also omit the hot sauce) What I like about Chinese Hot Chili Oil is that it has a heat and a burn but, the burn goes away rather fast (not like say - a jalapeno!) which is why I keep the oil on hand...
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This is just a nice recipe to have in your back pocket! You can make batches for picnics as this chicken is just as good cold. As well, you can adjust the spices to your liking adding more salt and pepper, adding some hot sauce to your buttermilk. Enjoy! Diane
Fried Chicken Ingredients:
Spice Blend:
Instructions
I love writing new recipes for soup. This is a savory, delicious and slightly spicy recipe and is quickly becoming one of our favorite soups. I hope you try this recipe. The Mexican Spice Mix is great to have on hand - I do suggest making a batch! You can use it for anything from tacos to fajitas...and now - SOUP! Enjoy. Diane
Kitchen Note: This recipe cannot be safely canned due to the cream of chicken soup being used. Mexican Chicken Soup (Caldo de Pollo) Ingredients: 3 chicken breasts (about 1 1/2-2 pounds) 2 cups corn 1 can (15oz) black beans, drain & rinse 1 can (14.5oz) diced fire roasted tomatoes 1 small can (4oz) chopped green chiles 1 large can (22.6oz) condensed cream chicken soup OR 2 regular cans (10.5oz) 2 Tbs my premade (link here) Mexican spice dry mix *or see below IF you're not making a large batch of my Mexican spiced dry mix then use this: 2 teaspoons chili powder 1/2 Tablespoon smoked paprika 1 teaspoon granulated onion 1/2 teaspoons garlic powder 2 heaping teaspoon cumin 1/8 teaspoon of cayenne 1/2 teaspoon salt 1/4 teaspoon ground pepper 1 cup chicken broth or water (do NOT stir the water into soup - leave on top) Directions:
Toppings: You can stir shredded cheese into your soup, top with slices of avocado and sour cream, add a sprinkle of tortilla strips and or cheese. Yield 3-4 quarts Chicken Poblano Chowder
*for Canning Ingredients: 5 carrots, peeled and diced 2 medium onions, diced 2 Tablespoons dried minced garlic 3-4 poblano peppers, chopped and seeds removed 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon ground cumin 1/4 teaspoon dried thyme 3 Quarts chicken broth 3 Cups boneless skinless chicken breast, diced 1 pint whole kernel corn **SEE DIRECTIONS AT BOTTOM*** To Thicken and make into a Chowder when opening to HEAT & EAT: *chowder roux quantities for one QUART ((be aware that you can thicken your soup to your liking when opening to heat. Some people prefer Cornstarch and water to thicken and then add in Cream. Some have eaten the soup without thickening or adding cream. 4 Tablespoons butter 4 Tablespoons all-purpose flour 1/4 teaspoon hot pepper sauce, or to taste 1/2 Cup heavy whipping cream Yield: Approx 3-4 Quarts Directions: In a large soup pot over medium heat:
TO SERVE:
Recipe by: Margie Slentz modified for Pressure Canning by Diane Baker From Goosberry Patch, The Christmas Table Cookbook We LOVE Chicken Fajitas. Even more so, the chicken fajita Protein Bowls from Qdoba. We don't love their price and most times don't have the time to drive into town to get them. Add in the stress of pandemics and our decision was to make them ourselves!! You can make up a huge batch of the chicken at home and then add what you want to your own bowls through the week. Great for lunches or dinners! Just assemble and enjoy! Diane
Chicken Fajita Protein Bowl Ingredients: (for the Fajita Chicken) 1 large yellow onion, sliced long and thin 1 large green, yellow or orange bell peppers, seeded and sliced long 1 large red bell pepper, seeded and sliced long 3 large cloves garlic, minced 1 1/2 pounds chicken breast, sliced into thin strips 2 Tablespoons canola or olive oil Spice Mix** For Homemade Mexican Spice Mix **: (for the fajita chicken) 2 tsp. chili powder 1 1/2 teaspoons smoked paprika 1 teaspoon granulated onion 1/2 teaspoon garlic powder 2 teaspoons cumin 1/8 teaspoon of cayenne 1/8 teaspoon ground black pepper 1 teaspoon salt 1 Tablespoon cornstarch Directions: Preheat oven to 400°F. Place sliced onion, peppers, and garlic with chicken in a 9x13 baking dish together. In a small bowl, mix all dry seasoning mix and spread over chicken and veggies. Drizzle oil over all and mix everything together until all ingredients are well seasoned. Bake uncovered for 25 minutes and then give the entire mixture a good stir. Finish baking the remaining 10 minutes. Assemble your protein bowl with all your favorite toppings too: My Bowl shown has shredded lettuce carrot and cabbage on the bottom (some people add brown or white steamed rice or a cilantro lime rice) then top with baked fajita chicken, salsa, black beans, green onion and toasted sesame seeds along with a light mexi-ranch dressing. Optional additions: your favorite dressing, sour cream, guacamole, avocado, ranchera or green chile sauce or salsas, shredded cheese, tomato, shredded lettuce, fresh cilantro, sour cream, salsa, crushed roasted peanuts, toasted pepita seeds, lime rice, black or pinto beans and green onion. |