Chicken Garlic Pizza

This is my new favorite pizza (aside from my BBQ chicken variety).  This recipe is courtesy of allrecipes.com with a little personal twist.  :)  (sorry, I always forget to take pictures)


Ingredients:

1 skinless, boneless chicken breast half 2 tablespoons butter or margarine, softened 2 cloves garlic, minced 2 tablespoons chopped green onion 1/2 teaspoon dried basil Directions:  1.  Sprinkle chicken breast with onion salt, garlic powder and spray with olive oil pam and grill in a George Foreman grill until fully cooked through (around 6 or so minutes).  Set aside and let cool. 2.  Meanwhile, in a small skillet over medium heat, melt the butter with garlic, onion and basil. Pour into a chilled dish to cool, and refrigerate until set. 3.  Preheat the oven to 400 degrees F (175 degrees C). 4.  Roll out the pizza dough, place onto a pizza pan or other baking sheet, and spread the herb butter over the surface using the back of a spoon. Arrange chicken on top, then dot with ricotta cheese. Top with tomato slices, cilantro and Parmesan cheese. 5.  Bake for 15 to 20 minutes in the preheated oven, until crust is browned and center is cooked through.

1 (10 ounce) can refrigerated pizza crust dough (I usually make homemade dough) 2 roma (plum) tomatoes, diced 1/2 cup chopped fresh cilantro 1/2 cup ricotta cheese 1/4 cup grated Parmesan cheese

Chicken Picadillo

This is out of the Cooking Light "The Essential Dinner Tonight Cookbook". It was amazing!

1 lb skinless, boneless chicken breast

2 tsp olive oil

1 cup chopped onion

1 1/2 tsp ground cumin

1/2 tsp salt

1/4 tsp ground cinnamon

3 garlic cloves, minced

1 cup bottled salsa (I used canned diced tomatoes with chilies)

1/3 cup golden raisins

1/4 cup slivered almonds, toasted

1/4 cup chopped fresh cilantro

1. Place chicken in a food processor; pulse until ground. (I just chopped mine really small since I don't have a food processor)

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; cook 3 minutes, stirring occasionally. Add chicken, cumin, salt, cinnamon, and garlic to pan; cook 3 minutes or until chicken is done, stirring frequently. Stir in salsa (or tomatoes) and raisins to chicken mixture in pan; cover, reduce heat, and simmer 5 minutes or until thoroughly heated. Remove pan from heat; stir in almonds and chopped cilantro.

Serve in hot tortillas with shredded lettuce, chopped tomatoes, and light sour cream (we added mango to ours as well).

Tip: to toast nuts quickly, place them on a paper plate and microwave at HIGH 1 to 2 minutes, or until nuts smell toasted.

Chicken Stir-Fry Wraps

(picture is from the book)

I got this recipe out of the Everyday Food: Great Food Fast cookbook and it turned out fabulous!

1 1/2 lbs boneless, skinless chicken breast halves, halved horizontally and thinly sliced

Coarse Salt and

Fresh ground pepper

2 Tbsp olive oil

1 large onion, halved and thinly sliced

1 large red bell pepper, ribs and seeds removed, thinly sliced

3 garlic cloves, minced

1 1/2 tsp grated peeled fresh ginger (I used dried ground ginger)

1/4 to 1/2 tsp red pepper flakes

3 Tbsp soy sauce

3 Tbsp rice vinegar

1 1/2 tsp cornstarch mixed with 1 Tbsp water

12 to 16 Boston lettuce leaves (about 2 heads) - (I just used iceberg)

1. Season the chicken with salt and pepper. In a large nonstick skillet, heat 1 Tbsp of the oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with the remaining chicken.

2. Add the remaining Tbsp oil to the pan, along with the onion and bell pepper. Cook, stirring constantly, until the onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).

3. Reduce the heat to medium; add the garlic, ginger, and red pepper flakes to the pan; cook, stirring, until fragrant, 30 to 60 seconds.

4. Stir in the soy sauce, vinegar, and cornstarch mixture; remove from the heat. Add the chicken and any accumulated juices; toss to coat. Serve in lettuce cups as wraps. (We added rice to our wraps as well and it was very tasty)

Peachy Chicken with Basil

I got this from a Cooking Light cookbook I checked out from the library. It's got a very unique flavor so it may not be for everyone but we like it a lot!

3 Tbsp all-purpose flour

1/2 tsp salt

1/2 tsp coarsely ground black pepper

4 medium skinless, boneless chicken breast halves (1 1/4 lbs.)

2 Tbsp margarine or butter

3/4 Cup chicken broth

3 medium peaches (1 lb.), peeled and sliced

1 small red onion, thinly sliced

1/4 tsp. freshly grated lemon peel

8 large basil leaves, thinly sliced

1. On waxed paper, mix flour, salt, and pepper; use to coat chicken breasts.

2. In nonstick 12-inch skillet, melt margarine over medium heat. Add chicken and cook 6 minutes. Turn chicken over and cook until chicken is golden brown and loses its pink color throughout, 6 to 8 minutes longer. Transfer chicken to platter and keep warm.

3. Add broth to skillet; heat to boiling over high heat. Add peaches, red onion, and lemon peel. Cook, stirring frequently, until peaches are softened and sauce is slightly thickened, about 3 minutes. Stir sliced basil into skillet. Spoon sauce over chicken to serve. Makes 4 main dish servings.

* I have made this with both fresh peaches and canned peaches...it works just fine with either. I like it better with the fresh (more tangy peachy flavor) but my husband likes it with the canned so it could go either way.

Chicken and Cheese Enchiladas

Prep Time: 30 min
Cook Time: 15 min
Level: Easy
Serves: 8 servings

Ingredients

1 small red onion, halved
1 pound tomatillos, husked and rinsed
2 serrano chile peppers, stemmed and seeded
1/2 cup low-sodium chicken broth
Kosher salt
Pinch of sugar
15-20 corn tortillas
3 cups shredded rotisserie chicken
2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
1/3 cup fresh cilantro
2 tablespoons extra-virgin olive oil, plus more for greasing
3/4 cup crumbled queso fresco or feta cheese

Directions

Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.

Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 2 minutes; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.

Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.

Skillet Chicken Salad Pitas

I got this recipe from my Better Homes and Gardens Magazine. It makes a lot more than we had anticipated but we were happy to eat it for several days. It is very flavorful and aromatic.

1/3 cup snipped fresh cilantro
1/4 cup Asian sweet chili sauce
2 Tbsp. lime juice
1 Tbsp. minced garlic
1 tsp. olive oil
1/8 tsp. kosher salt or salt
2 lbs. skinless, boneless chicken breast halves, cut in 1-inch pieces
1 large red sweet pepper, cut in bite-size strips

Dressing:
2/3 cup mayonnaise
1/2 cup snipped fresh cilantro
2 Tbsp. lime juice

8 pita bread rounds
8 leaves red or green leaf lettuce


1. In resealable plastic bag set in shallow dish, combine cilantro, chili sauce, lime juice, garlic, oil, and salt. Add chicken. Seal bag; turn to coat. Marinate, refrigerated, 1 hour.

2. Heat 12-inch skillet over medium-high heat. Add chicken mixture, half at a time, and cook 3 minutes per batch, stirring occasionally. Return all chicken to skillet. Add sweet pepper; continue cooking 5 minutes more or until chicken is no longer pink, stirring occasionally. Using a slotted spoon transfer chicken mixture to large bowl. Cover; refrigerate 1 to 8 hours.

3. For dressing: in bowl combine mayonnaise, cilantro and lime juice. To serve, top each pita with a lettuce leaf. Spoon chicken mixture on half of each pita (if necessary, drain excess liquid from chicken). Drizzle with dressing.

To Tote: toss chicken mixture with dressing. Place in airtight container in a cooler. Assemble just before serving. Makes 8 pita sandwiches.

Crock Pot Chicken & Dumlings

Tried this last night (from allrecipes) and it was SUPER easy and really tasty! Even my extremely picky 2-year-old ate it!

INGREDIENTS

• 4 skinless, boneless chicken breast halves
  
• 2 tablespoons butter
• Pepper
• Paprika
• Garlic Powder
  
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely diced
• 1 can chicken broth
• water
• 1 (10 ounce) package refrigerated biscuit dough, torn into pieces

DIRECTIONS

1. Place the chicken, butter, soup, spices, chicken broth and onion in a slow cooker, and fill with enough water to cover chicken.
2. Cover, and cook for 5 to 6 hours on High. About 1 hour before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

*I also added some chopped celery and carrots for a little extra nutrition. I think peas or potatoes would also be yummy!

Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches

INGREDIENTS

MARINADE
1/4 cup finely chopped fresh cilantro
1 clove garlic, minced
1/4 jalapeno chile pepper, seeded and minced
2 tablespoons finely grated fresh lime zest
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon chipotle chile powder
1 tablespoon olive oil
1 pound chicken breast tenderloins or strips

SALSA
1 medium tomato, chopped
1 small sweet onion, finely chopped
2 tablespoons finely chopped fresh cilantro
1/2 jalapeno chile pepper, seeded and minced
1 clove garlic, finely chopped
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
1/8 teaspoon chipotle chile powder
1 tablespoon fresh lime juice

GRILLED VEGETABLES
1 sweet onion cut into 1/2-inch slices
1 red bell pepper, quartered
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon minced garlic

LIME MAYONNAISE
1/2 cup mayonnaise
2 tablespoons fresh lime juice

16 thick slices French bread
2 mangos - peeled, seeded, and sliced
8 slices Monterey Pepper Jack cheese

DIRECTIONS
For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.

For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.

For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.

Preheat an outdoor grill for medium-high heat.
Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.

Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown

Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.

* This recipe is a bit of work but so worth it! It is also from allrecipes.com. I made this when the weather didn't allow me to use my outdoor grill so I just used the broiler in my toaster oven - it was still awesome! Even Eddie liked it which doesn't happen very often with these adventurous recipes.

Italian Baked Chicken and Pastina

This recipe is from the Food Network's Giada De Laurentiis. It turned out really yummy and my whole family ate it, even my extremely picky 2-year-old. It kind of requires a lot of dishes, but it's worth it!

Ingredients

• 1 cup pastina pasta (or any small pasta)
• 2 tablespoons olive oil
• 1/2 cup cubed chicken breast (1-inch cubes)
• 1/2 cup diced onion (about 1/2 a small onion)
• 1 clove garlic, minced
• 1 (14.5-ounce) can diced tomatoes with juice
• 1 cup shredded mozzarella
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup bread crumbs
• 1/4 cup grated Parmesan
• 1 tablespoon butter, plus more for buttering the baking dish

Directions

Preheat the oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Cinco de Mango Chicken Quesadillas

2 small boneless, skinless chicken breasts
8 oz can tomato sauce
1 dried ancho or pasilla chili pepper, stemmed and seeded
salt to taste
4 burrito style flour tortillas (10 inch)
6 oz thinly sliced Jack cheese
1 ripe mango, thinly sliced
1/4 cup minced red bell pepper
1/4 cup sliced green onions
Mango salsa (below)

Puree tomato sauce and pepper in blender. Transfer to saucepan and simmer over medium heat for 15 minutes. Add grilled chicken and toss well to coat; season with salt. Place flour tortillas on flat surface. Top each with equal amounts of cheese, mango, bell pepper, green onion, and chicken; fold over tortillas. Cook in large skillet on both sides until cheese is melted and tortilla is crisp - about 5 minutes each side. Serve with mango salsa.

Mango Salsa

1 lg chopped mango
1/3 c chopped red bell pepper
1/4 c minced red onion
1/2 T chopped fresh cilantro
1/2 T lime juice
1/8 t salt

(I also sometimes add 1 T of vinegar)

Chicken tortellini soup

2-3 boneless, skinless chicken breasts, diced
1 can fat free chicken broth
2 cans cream of chicken soup
1-2 cans of water
1 onion, diced
3 cloves garlic, diced
3/4 tsp basil and oregano each
1 pkg cheese tortellini
1 pkg frozen broccoli, cauliflower, carrot mix

In large saucepan combine all but vegetables and tortellini, bring to boil. Add last 2 ingredients, reduce heat, simmer until tender (about 20 minutes). Goes great with breadsticks.

Chicken (or turkey) rolls

8 oz cream cheese
1/8 tsp pepper
4 oz stems and pieces mushrooms
2/3 c Italian seasoned bread crumbs
3/4 c butter
2 c chicken or turkey
2 can crescent rolls

Cream together cheese, 1/4 c butter and pepper. Fold in chicken and mushrooms. Unroll crescent rolls. Spread 1/4 c mixture on each roll. Roll up. Dip in 1/2 c of melted butter. Then roll in breadcrumbs. Bake at 375 for 20 minutes on ungreased cookie sheet. (Good topped with gravy.)

Works best if your crescent rolls are a little firm or lightly frozen.

Creamy Chicken and Rice

3 c cooked rice
at least 10 oz of asparagus (or you could use broccoli)
2 c coarsely chopped cooked chicken
1 can condensed cream of mushroom soup
1/2 c sour cream
1/2 c milk
2 t lemon juice
1 c grated cheddar cheese
salt and pepper to taste

Preheat oven to 350. Spread rice in 9x13 buttered dish. Arrange asparagus (or broccoli) over rice. Top with chicken. Blend soup, sour cream, milk, lemon juice and cheese. Add salt and pepper. Spread over chicken. Bake for 20 minutes.

Easy and yummy!

Chicken with a Sweet Corn and Potatoe Saute

From Rachel Ray's Express Lane Meals

4 Servings

4 boneless, skinless chicken breasts
Salt and black perpper
Zest and juice of 1 lemon
2 large baking potatoes, scrubbed clean, or peeled if you prefer.
4 T extra-virgin olive oil
1 t dried thyme
1 medium onion, finely chopped
2 large garlic cloves, chopped or pressed
1 10 oz box frozen corn kernals (I used canned, and Rachel says you can scrape them from the cob if you are so inclined.)
1 1/4 C chicken stock
2 T unsalted butter
1/4 C fresh flat-leaf (Italian) parsley, a generous handful, chopped

Season the chicken breasts with salt, pepper, and the lemon juice. Let the chicken marinate while you get the rest of the meal going.

Cut the potatoes into quarters lengthwise. Arrange the quarters cut side donw on a cutting board. Thinly slice the potatoes across the width--you want thin, bite-size pieces.

Heat a nonstick large skillet over medium-high heat with about 2 T of the EVOO, twice around the pan. Add the potatoes in an evgen layer across the hot skillet. Season the sliced spuds with salt, pepper, and the thyme. (Taste to make sure you get the salt to your liking.)Resist the teptation to stir the potatoes for about 2 minutes, to let them brown up a little bit. Once the potatoes brown, stir in the onions and garlic and continue to cook, stirring occasionally, for 7 to 8 minutes, or until the potatoes are flirting with tenderness. If the potatoes are getting too dark, turn the heat bakc a little.

While the onions adn potatoes are cooking, preheat a second large skillet with the remaining 2 T of EVOO. Add the chicken breasts and cook for 5-6 minutes on each side. (I did mine on the grill)

While the chicken is cooking, add the corn kernels to the potatoes and cook, stirring frequently, for 2 to 3 minutes. Add the chicken stock, turn the heat up to high, and bring the stock up to a bubble and continute to cook for 3 minutes, or until the liquids have reduced by half. Turn the heat off and add the butter, parsley, and lemon zest, stirring until the butter is completely melted.

Serve the chicken whol or sliced on top of the sweet corn and potatoe saute.

Baked Egg Rolls

Found this in a cookbook I checked out from the library, I think it was Better Homes and Garden 2004, but I could be wrong. They turned out DELISH.

Ingredients:
2 cups grated carrots
1 1/2 cups bean sprouts
1 medium chopped green bell pepper
1 medium chopped onion
1 garlic clove, minced
2 cups cooked diced chicken
16 egg roll wrappers

Sauce:
2 T. light soy sauce
1/2 t. chili garlic sauce (optional)
1/2 t. rice vinegar
1 t. vegetable oil
1 t. brown sugar
Pinch cayenne pepper

Saute carrots, bean sprouts, pepper, onion and garlic in a lightly oiled pan over medium heat until veggies are crisp-tender (about 3 minutes). In small bowl combine sauce ingredients. Add cooked chicken to veggies and then add sauce. Cook and stir 2 minutes over medium-high heat; remove from heat. Spoon 1/4 cup chicken mixture on bottom third of 1 egg roll wrapper; fold sides toward center and roll lightly. Place seam down on baking sheet coated with Pam. Spray tops of egg rolls with Pam and bake at 425 degrees for 10-15 minutes or until lightly browned.

What I would do differently next time: Saute the rolled egg rolls for 1-2 minutes on each side for a crispier texture and then bake them. Other than that they were perfect! Even my 5-year-old loved them!

Thai Coconut Curry

After looking at quite a few recipes for curry, I came up with my own. My measurements aren't exact, just approximate. Most of the spices are just "to taste" depending on how spicy you like it.

Ingredients:
1 1/2 cups diced cooked potatoes
2 cups peppers - red, green, yellow, chopped
4 chicken breasts, diced
3-4 & 2 Tbsp. canola oil
1 medium onion
1 mango, diced
1/2 cup fresh pineapple, diced
2 cans coconut milk
juice of 1/2 a lime
2 cloves garlic
2 Tbsp fresh ginger, chopped
2 tsp. yellow curry powder
1 tsp. ground cumin
1/2 tsp. crushed red pepper
1/4 cup fresh cilantro, chopped
3 Tbsp. fish sauce
salt
pepper
Rice or Asian noodles

In large deep-fry pan, saute chicken in 3-4 Tbsp. oil. Sprinkle with cumin, salt and pepper. Cook until done and juices run clear. Remove chicken from heat. Add 2 Tbsp. oil into hot pan, mix with curry powder, crushed red pepper, ginger, fish sauce, and garlic. Saute one minute then add onion and saute an additional 2 minutes. Then add peppers and potatoes and cook 2-3 minutes until peppers are cooked, but still crispy. Add mango and pineapple and then coconut milk, lime juice, and chicken. Bring to a boil then reduce heat and simmer 10 minutes. Salt and pepper to taste. Immediately before serving sprinkle in cilantro. Serve over rice or noodles.

*I didn't have fish sauce, so I just omitted it, but I think it would taste better with it.

Chicken, Pine Nut, and Basil Sauce

Serves 4

10 oz shaped pasta, such as rotini or radiatore.
1 T olive oil
3/4 poiund chicken cut into 1/2 pieces
2 cloves garlic, minced or pressed
13 3/4 ounce can reduced-sodium chicken broth
1/2 coarsely chopped sun-dried (not oil packed) tomatoes (I used fresh, but it made it really wet and I had to boil a lot of liquid off.)
1/2 t salt
1/4 t red pepper flakes
3/4 C packed fresh basil leaves
2 T reduced-fat cream cheese
1 T pine nuts

Heat 2 teaspoons of the oil until hot but not smoking over medium heat. Add the chicken and cook, stirring, until browned, about 5 minutes. With a slotted spoon, transfer the chicken to a plate.

Cook pasta according to package.

While the pasta is cooking, add the remaining teaspoon oil and the garlic to the skillet and cook until the garlic is softned, about 1 minute. Reserve 1/4 C broth. Add the remaining broth, tomatoes, salt, and red pepper flakes and bring to a boil. Reduce the heat to a simmer and cook until the tomatoes are very soft, about 8 minutes.

Meanwhile, in a food processor or blender, combine the reserved broth, the basil, cream chesse, and pine nuts and process to a smooth puree. Stir the puree into the skillet. Return the chicken to the pan and cook until the sauce is smooth and creamy and the chicken is heated through, 2-3 mintues. Toss the sauce with the hot pasta, dived among 4 bowls, and serve topped with freshly grated parmesan and side salad.

Andrea's Chicken Salad

Ok, so I'm posting this because my husband insists that my chicken salad is the best he's ever had. So here it is. I think it's pretty good...but what is good to one person might not be good to another. Anyway, since I never measure things when I cook all the amounts are APPROXIMATE. Don't take my word for the amounts...if it tastes like it needs more of something...add it! Sorry I don't have a picture this time.

Ingredients:

3-4 medium chicken breasts (or already cooked leftover chicken)
1/2 cup Mayo (I use lowfat)
1 cup fat free plain yogurt
a handful or two of red, seedless grapes
1/4 of a red onion, finely chopped
2 -3 stalks celery, chopped
1 can water chestnuts, chopped
a handful of chopped cashews
1-2 tsp. spike (look here if you don't know what spike is) - thanks to my Aunt Kalyn for introducing me to the wonders of spike.
Celery seed to taste
salt and pepper to taste
Sometimes I add a little onion salt too just to bring out the flavor of the onions more

Directions:

1. boil chicken and add chicken boullion and poultry seasoning to the water (it helps flavor the chicken).

2. shred and chop chicken and combine all ingredients in a medium mixing bowl. I usually taste and add things as I go so don't be afraid to tweak it to your liking. Each batch of mine turns out different.

3. Serve on crusty rolls, in pitas, in croissants, or pretty much any bread product you enjoy. I like mine on lightly toasted sourdough rolls with lettuce...mmmm!

Tacos of Tomatillo Chicken with Wilted Greens and Fresh Cheese

How's that for a title? I was a bit apprehensive about trying this recipe, though my friend swore it was easy. (She and I have a different opinion on what easy food prep means.) But it's really not that bad (despite its daunting look), and it is delicious. Plus you can whip up a big batch of the sauce all at once and freeze some for later, or make it the night before and leave it in the fridge. This recipe makes about 3 cups of filling, enough for about 12 tacos.

For one batch of sauce:

8 oz (5-6 med.) tomatillos, husked and rinsed.
Fresh serrano chiles to taste. (Recipe recommends 2, I put one and thought it was perfect but the kids thought it was still too hot.)
1 1/2 T olive or vegetable oil
1/2 medium white (or whatever you have on hand)onion, roughly chopped
1 garlic clove, peeled and roughly chopped (I just used my garlic press)
1 C chicken broth
3 T roughly chopped cilantro
Salt, 1/4 to 1/2 teaspoon, depending on the saltiness of the broth

That's it for sauce. You'll also need:
12 corn tortillas (the small taco size ones)
2 C firmly packed sliced chard leaves, OR lamb's quarters, OR amaranth greens, OR purslane, OR spinach. All pieces should be about 1/2 inch wide and 2 inches long.
1 1/3 cups coarsely shredded cooked chicken--about one very large chicken breast.
1/2 to 3/4 cup crumbled mexican queso fresco OR pressed, salted farmer's cheese.

To make sauce: Roast the tomatills and peppers on a baking sheet 4 inches below a very hot broiler until blackened and soft on one side, 5-6 minutes, then turn them over and roast the other side. Transfer (including all juices) to a food processor or blender.

Heat 1 T of the oil in a large heavy skillet over medium, add the onion and cook, stirring regularly, until deep golden, about 8 minutes. Stir in the garlic, cook 2 minute, then scrape into the food processor or blender. Process to a medium-coarse puree.

Heat the remaining 1/2 T of oil in the skillet and set over medium-high. Add the puree all at once and stir for about 5 minutes, until noticeably darker and thick. Stir in the broth, partially cover and simmer over medium-low for 10 minutes. (The sauce will be a little soupy.) Stir in the cilantro and generously season with salt.
*it's at this point you would freeze or fridge it if so doing*

Finishing the dish: Steam tortillas in a vegetable steamer (if you have one) or in the microwave wrapped in a damp towel set into a microwave safe container.

Bring the sauce to a boil and add the greens. When the mixture returns to a boil, stir in the cooked chicken, and simmer until the greens are done (lamb's quarters will take the longest, about 5 minutes; spinach, the least amount of time, about 2 minutes). Taste and season with more salt if necessary.

When you are ready to serve, make the tacos one at a time, spooning a portion of the filling into a warm tortilla, sprinkling the cheese, and folding it over.

Edited to add that I found out this recipe is from a Rick Bayless recipe book.

Coconut Mango Chicken

Another Rachael Ray creation I tried tonight. It was yum-0!

Ingredients:
1 T vegetable oil
1 lb. boneless chicken breast, cut into strips
2 t ground coriander
1/2 cup chicken broth
1 cup coconut milk
1 mango, peeled and cut into 1/2-inch pieces (I used frozen mango that was already peeled and chopped)
salt and pepper
Two 15 oz. cans black beans, rinsed (I only used one since we have a small family)
2 T fresh lime juice
1/4 cup chopped mint (I just used about a teaspoon of dried mint)

Directions:
1. In a large skillet, heat the oil over high heat. Add the chicken and cook, turning once, until browned, about 3 minutes. Add the coriander and stir for about 30 seconds. Add the chicken broth, lower the heat and simmer for 3 minutes, scraping up any browned bits; transfer to a plate. Add the coconut milk to the skillet, increase the heat and boil to reduce by half, about 4 minutes. Stir in the mango and cook until warmed through. Return the chicken to the skillet, toss and remove from the heat; season with salt and pepper.

2. Meanwhile, in a medium saucepan, simmer the black beans over low heat. Stir in the lime juice and 3 Tablespoons of mint.
*I had leftover rice that I just through in with the black beans to reheat. It turned out good!

3. Divide the beans among 4 plates. Top with the chicken and remaining mint.