For the last several months in my spare time, (
hahaha-there's certainly been an abundance of
this lately) I've been working on assembling the millions of scraps of paper and recipes my mom and I have scattered around between the two of us, into a cookbook. The following are some of my husband's and my favorite chicken recipes that I have developed over the years (and yes, I apologize for no pictures-I realize it's a horrible blogger thing of me to do but I'm operating without a kitchen at the moment and it makes it a bit more challenging to get the requisite photos):
Chicken & Broccoli Stuffed Shells 1-lb. box Large Pasta Shells
12-oz. bag Shredded Cheddar Cheese
12-oz. bag Shredded Mozzarella Cheese
2 c. Cottage Cheese
6 med. Chicken Breasts, diced
3-5 Steamed Broccoli Crowns, chopped
32-oz. jar Spaghetti Sauce (extra if you are freezing)
5 T. Minced Onion
1.5 T. Parsley Flakes
1 T. Oregano
Parmesan Cheese
In large sauce pan, cook pasta shells for 10 min until tender but still firm. Meanwhile in medium sauce pan, cook chicken about 7 minutes. Steam broccoli crowns approximately 10 minutes. Combine the three cheeses, parsley, oregano and onion in mixing bowl. Drain water off shells, and rinse in cold water, and place on wax paper to drain remainder of water. Add diced cooked chicken and chopped broccoli to cheese mixture and stir in. Fill each pasta shell with approximately 2 T chicken and cheese mixture, and place in casserole dish or cake pan. Pour spaghetti sauce over filled shells, making sure to cover them all. Top with layer of
Parmesan cheese, and cover with foil. Bake in preheated oven for 30-40 minutes at 375°.
Chicken Quesadillas 1 T. Chili Powder
1 T. Minced Onion, dried
1 tsp. Cumin, ground
2 tsp. Garlic powder
1 tsp. Oregano, dried
1 tsp. Salt
1/8 tsp. Cayenne Pepper
1 lb. Chicken Breast, boneless, skinless, sliced into 1-inch pieces
8 Tortillas (10-inch)
8 oz.
Monterrey Jack Cheese, grated
8 oz. Cheddar Cheese, grated
1/4 c. Cilantro, fresh, chopped
2 Green Onions,
thinly sliced
2 Eggs, scrambled (opt.-we add this for breakfast burritos)
In small bowl, stir together chili powder, onion, cumin, garlic powder, oregano, salt and cayenne. In a large bowl, spread the rub onto the chicken pieces, ensuring all pieces are completely covered. Cover and refrigerate for 20 minutes or up until 1 day. Place chicken on preheated grill and grill for 5-6 minutes or until chicken is no longer pink inside. Wipe grill clean. Onto each half of tortilla place chicken, cheese, cilantro, green onions and eggs (opt.) Fold tortillas over to make half moons and grill for 2-3 minutes or until each side is golden brown and crisp.
We also love to make just the spiced chicken and throw it on top of nachos (blue corn chips, roasted garlic salsa, fresh onions, fresh cilantro and cheddar cheese). If you don't have an indoor grill or panini press, a griddle, skillet or outdoor grill would work just as well. Just use something to weight the top of the quesadilla down until the tortilla warms and the cheese melts.Garlic Chicken Bites 2 lg. Boneless Skinless Chicken Breast
1/2 c. Olive Oil
6 clove Garlic, minced
1/4 tsp. Black Pepper
1/2 c. Breadcrumbs
1/8 tsp. Cayenne Pepper (opt.)
Place chicken in shallow dish. In small bowl, mix olive oil, garlic, and black pepper. Pour over chicken. Cover and marinate 30 minutes (or longer; all day is fine too). Drain off oil, but try to keep garlic in pan. Preheat oven to 475°. Mix bread crumbs and cayenne (can also sub. black pepper). Coat chicken. Arrange in a single layer on cookie sheet. Bake 10 minutes or until brown.
We love to throw the garlic chicken bites on top of a salad with stir-fried onions and make a meal out of it.Garlic Lime Chicken1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth
4 tablespoons lime juice
In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.
In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown, about 5 minutes on each side. Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.
Warning, using the black pepper and cayenne pepper will make this VERY spicy. When we make it, we omit the cayenne pepper and it is still plenty spicy. This is incredible if you serve it with a baked potato or mashed potatoes because you got a delicious broth to go with the chicken.All four of the above meals freeze fantastically. The hubby and I have had spells during our jobs where we had to make meals for FOUR months in a row (240 meals between the two of us) and freeze them in individual containers, otherwise we would have had to eat out every single night on the job. I have a plethora of recipes that froze really well and were simple to reheat, if any of you all are interested. The cooking process for the four whole months only took us a weekend too. One year we did it the weekend of the super bowl and just watched the games while we did the food prep and cooking. Any one out there ever done a massive food prep or freezer stockpile?