Thai Basil Chicken (Spicy!)

Thai Basil Chicken

!SPICY!

Chicken breast (or) Ground chicken

Thai Basil

Thai peppers

Oyster sauce

Fish sauce

Coconut sugar

Cooked rice, hot and ready to serve

Fried eggs

This easy dish was my first taste of Thai food, prepared by my son Stephen on a visit to my house after his stay in Thailand.

Prep work is easy, the cooking is easier!

Use ground chicken, or dice chicken breast into bite sized pieces. Set aside until time to cook.

Chop some Thai peppers. The amount you use depends entirely on how much heat you want. When Stephen prepared this for us, he used about half a cup of peppers... I use less. MUCH LESS.

Roll fresh Thai basil into bundles and chop.
Set aside until time to cook.

In a small bowl, mix equal parts of coconut sugar, fish sauce, and oyster sauce. This is the glaze. Set aside until time to cook. (I used about 2 tablespoons of each here.)

OK! When you are ready to cook.... Get your skillet or wok "Screaming Hot."

Add a small amount of cooking oil of your choice. I happened to use sunflower oil this time.

Add the chicken and stir it around.

When the chicken is almost, but not quite "done", add  the peppers. Stir them around. The skillet should stay as HOT as you can keep it.

Next, pour your glaze over the chicken and peppers.  Allow the chicken to finish cooking, which shouldn't take long at all. (Half a minute?)

OK. Turn off the heat. Take your nice pile of  chopped basil, and throw it over the top of the chicken. 

Put a lid over it and let it wilt while you fry some eggs. (You may want to heat the pan for the eggs when you are starting to cook the chicken.)  

Time to plate!

 Put down a bed of rice. Give the basil chicken a good stir, then put a serving over the rice. Top with a fried egg. I was told it is traditional to leave the yolk runny, but if you prefer the yolks cooked hard, that is your choice!

From the time you start cooking until you sit down to eat this is less than 10 minutes.

The amount of chicken I used was two split, boneless, skinless breasts. I used three or four green cayenne peppers, as I didn't have Thai peppers. I have Thai basil growing in my garden. The flavor is slightly different than your regular basil, but any fresh basil would work in this.  I used a good sized handful, the amount is up to your tastes. (I don't think you can add too much!)
You can find Oyster sauce, Fish sauce, Thai peppers, and Thai basil at pretty much any Asian market. Even Walmart carries the sauces... but it is less pricey at the Asian market... at least around here!

This is one food that just makes you want to have it again and again. It is so easy to make, and delicious you may be finding yourself making it every day!

Whitney's Chicken

My friend Whitney Knight created a very tasty chicken recipe. I tweaked it to reflect the ingredients I had on hand, so I will notate where I deviated from her recipe. This was definitely a keeper, featuring chicken, avocado, and grilled onions.

Ingredients:

 Boneless, skinless chicken breast portions (One per serving, naturally thin or pounded flat)

Onions, sliced (I used sweet Peruvian onions, 1/2 onion per serving was barely enough, we really love grilled onions!)

Bell peppers, sliced (I omitted, because I didn't have any on hand)

Ripe Avocado, sliced (I used 1/4 avocado per portion)

Portobello mushrooms, sliced

Sliced cheese (Whitney used Pepperjack. I used Muenster, because it was on hand)

Fajita seasoning (Packaged, or as you like it. I mixed a small amount of salt, garlic, smoked paprika, celery powder, and cumin)
Lime to squeeze over, if desired

olive oil

**********************************************************
Preheat oven to 375*
Rub thawed chicken breast portions with fajita seasoning, set aside. Squeeze lime juice over raw chicken.

I used a cast iron skillet and a small amount of olive oil to saute the onions. Just before they were done, I added my sliced mushrooms, as mushrooms don't take as long to cook. (If you are using bell peppers in this recipe, cook them along with the onions.) Stop cooking just short of completely done.

As the onion/ peppers cook, spray oil or lightly oil a casserole dish. (I used a stoneware jelly roll pan. If all your chicken will fit into your cast iron skillet, just plan to use it here.)

Set the cooked onion mixture aside, out of the pan. Add a small amount more oil to the pan (if necessary) and sear/ brown the chicken portions on both sides. (My cast iron skillet would not accommodate all of the chicken, so as the pieces browned, I set them onto my oiled baking dish.)

Once all the chicken is browned, top each portion with a layer of the onion/pepper/ mushroom mixture. Top this with sliced avocado, and finally, cover the avocado with sliced (or grated!) cheese.
Place into hot oven to finish cooking. Time will vary with thickness of chicken... internal temperature should reach 160* on thermometer. Ours took approximately 25 minutes.

Chicken, Cabbage, Tomatillo Soup

Any time I have the guys ASK to take soup in their lunch boxes, or request I warm it up for the next meal, I know I have a winner. I tried the original recipe for Beef and Cabbage soup in Tomatillo Broth at Hispanickitchen.com . I followed their recipe quite closely (for me!).  Dan and I gobbled down nearly  the entire pot, leaving barely enough for Tom and Sam to get a bowl each.

I decided to try my own version:

Chicken Cabbage and Tomatillo Soup

2 or 3 chicken leg quarters
Chicken Stock, 6 cups
celery- 2 ribs, chopped
onion- chopped (I used one medium sweet onion)
garlic= minced (Heaping teaspoon- +/- however much YOU like)
4- 6 fresh mushrooms- sliced (I used Portobello)
(olive oil)
cabbage (1/2 small head) (chopped)
kale- 6 ribs, (washed and chopped) (ribs removed)
collard greens, washed and chopped (used 3 large leaves) (ribs removed)
turnip greens, washed and chopped (used 3 or 4 leaves) (ribs removed)
1 squash- rough chopped or sliced (Have used yellow and zucchini, either works, or both) (Added leftover acorn squash)
3-4 tomatillos- chopped fine or slightly pureed
chopped green chiles- 7 oz can
rotel (or roma tomatoes and jalapeno peppers) (used a 16 oz jar of home canned)
Oregano 1/2 tsp/ to taste
cumin 1/2 tsp
celery powder 1/2 tsp/ to taste
turmeric 1 tsp / to taste
salt- to taste
pepper- to taste
Boil leg quarters in chicken stock. Remove quarters from stock when cooked, remove and discard skin and bones. Coarse chop chicken, return to broth.
While quarters are boiling, sauté celery and onions in olive oil. When onions are translucent, add minced garlic (fresh or from a jar) and several sliced mushrooms. Cook briefly.
Chop the greens. Add the greens, rotel, chopped green chilies, sautéed mixture and squash.
Add seasoning. Cook until greens/ squash are tender. Adjust seasoning.

May be served with rice.

Oven "Fried" Jalepeno Chicken Tenders

Here is the link! Oven "Fried" Jalapeno Chicken Tenders

"Swiss Chicken Casserole"

Swiss Chicken Casserole

4-6 boneless skinless chicken breast halves

1 can cream of chicken soup

4 oz. sour cream

6 oz. milk

4-6 slices swiss cheese

1 small can sliced mushrooms, drained

1 box chicken seasoned stuffing/ dressing crumbs

1/2 stick (2 oz.) butter, melted

* 1/2 cup french fried onion bits

Now, shall I present the recipe as I made it, or as we decided later it would of been better?

The original recipe:

Spray a casserole dish with cooking oil.

Place the thawed chicken beasts into the dish.

Lay a slice of swiss cheese over each.

Combine the milk, sour cream, and cream of chicken soup.

Pour over top of chicken.

Mix together the melted butter and the dry stuffing mix.

Layer over the soup mixture.

Bake @ 350* 50 minutes, or until the chicken is done.

*********

The guys all voted I NOT make this recipe again, though I thought it was very tasty. I had fully intended to add the * french fried onions to the stuffing mix, but forgot.

I had toyed with the idea of cubing the chicken breasts, rather than leaving them whole. Dan suggested this as we ate, both of us agreeing it would of improved the overall flavor of the meal.

It is VERY simple, and was pretty tasty. My boys tend to dislike swiss cheese and also sour cream in anything. If you like them, give this recipe a try! If you do choose to cube the chicken, the cooking time should be reduced!

Gumbo

My daughter-in-law taught one of my boys to make his version of her wonderful gumbo. Then, my son moved away. I have tried to do my best imitation of her real Cajun Gumbo.

Gumbo

5 chicken thighs

1 lb. smoked sausage

1/2 to 1 lb. small cleaned, peeled shrimp

1 to 2 cups breaded okra, fried (My own touch!)

1 small onion, chopped

2 ribs celery, cleaned and chopped

1/2 teaspoon sage

1/2 teaspoon tumeric

2 tablespoons chicken "Better than Bullion" soup base

1+ teaspoon Tony Chachere Creole Seasoning

1/2 cup flour

1/4 + olive oil

sea salt to taste

Hot cooked rice

In a large pot, place the chicken thighs on to boil, fairly early in the day. (Or the day before serving.) Use about 2 quarts of water to start. Add the better than bullion chicken soup base, the tumeric, creole seasoning, and the sage. Cover.

Boil for an hour or more.

Saute the onion and celery in a small amount of oilve oil.

Add to the broth.

Turn off heat.

Remove chicken from broth.

Remove the skins from the thighs. Discard skin.

When the thighs are cool enough to handle, remove the meat from the bones. Discard bones.

Refrigerate meat.

Allow the broth to cool. I usually do this at room temperature for an hour or so, then in the refrigerator several more hours.

Skim as much fat from the broth as possible.

Once the fat is skimmed from the broth, return the chicken to the broth.

Reheat over low flame.

Add hot water as necessary to equal about 10 cups liquid.

Fry and drain your okra.

Add to the broth.

Prepare rice.

Slice the smoked sausage into fairly thin slices, 1/4" or so.

Saute until the sausage begins to brown.

Remove sausage from the frying pan with a slotted spoon .

Add the sausage to the broth.

Add the flour and 1/4 cup (more or less) olive oil to the frying pan.(You dont have to drain the sausage fat).

Add 1 teaspoon salt.

Make into a roux. Cook until very brown. (add more oil if necessary

Once the roux is dark brown and smooth, pour into the boiling broth.

Stir the roux into the broth.

Bring to a boil.

Allow to cook and thicken.

Five minutes before serving, add the cleaned, deveined shrimp to the boiling gumbo. Prepared crawfish may be added here, if desired.

Serve over rice.

Refrigerate leftovers.

Even better the next day!

Guest Cook Connor prepares BBQ Chicken Sandwiches

BBQ Chicken Sandwiches

My grandson Connor made these at home yesterday. The Original Recipe is here.

• 1/2 cup chopped onion
• 1/2 cup diced celery
• 1 garlic clove, minced
• 1 tablespoon butter
• 1/2 cup salsa
• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 2 tablespoons cider vinegar
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

• 2 cups shredded cooked chicken (Connor used ground chicken, which he had to cook)
• 6 hamburger buns, split and toasted

Directions

• In a large saucepan, saute the onion, celery and garlic in butter until tender.

• Stir in the salsa, ketchup, brown sugar, vinegar, Worcestershire sauce, chili powder, salt and pepper.

• Stir in chicken. Bring to a boil.

• Reduce heat; cover and simmer for 15 minutes. Serve about 1/3 cup chicken mixture on each bun. Yield: 6 servings.

Chicken Noodle Soup (Crockpot)

Chicken Noodle Soup (Crockpot)

Chicken
Amish style noodles (Or wide egg noodles)
"Better Than Bullion Chicken Soup Base"
Onion, chopped
Garlic, minced
Celery, chopped (I used frozen celery tops and leaves saved from making celery sticks)
Peas and Carrots (I use frozen)
turmeric
sage (Or poultry seasoning)
bay leaf

Fill the crockpot just over half full of hot water.
Make sure the crockpot is plugged in! (How many times have I forgotten to do this?!!!)
Turn to "High"
Add your chicken. Mine was frozen, and in whole pieces. I used three breast halves.
Add the chopped onions, garlic, celery, bay leaf, sage, turmeric.
Cover. Allow to cook several hours.
After about 2 1/2 hours, we removed the chicken from the broth and chopped it up. Remove the bones if you used bone-in chicken.
Return the chicken to the broth.
Add the frozen peas and carrots. (I used about a cup and a half of frozen mixed peas and carrots)
Turn crock pot down to low, if it is going to be awhile until you eat.
Cover, allow to continue to cook.
Depending on the noodles, you will want to turn the crock pot back up and add the noodles 1/2 to 1 1/2 hours before you plan to serve. (I added two good handfuls of noodles, about 1 1/4 cups of the wide Amish style noodles. These are thick and hearty, and take quite awhile to cook.)

Thanks to my mother in law Arlene, Tom was raised believing that you have mashed potatoes  when you have chicken noodle soup. My kids love it their noodle soup served over the top of mashed potatoes... which is why I don't add potatoes to the soup. As starch heavy as this manner of serving the soup is, it is completely delicious.

Easy Baked Italian Chicken

Baked Italian Chicken

Chicken, cut up, or your favorite cuts (can be Boneless, skinless, or neither)

 Italian salad dressing (NOT creamy!) (Your favorite brand. I like Marzetti.)

Place the chicken in a casserole dish.

Pour bottled Italian dressing over the chicken. You want the chicken well coated, as well as some in the casserole dish. Be generous.

Cover (with foil if you do not have a lid)

Bake at 350* for 25 minutes.

Remove foil, turn chicken. Return to oven, uncovered, for 10 minutes (or longer). You want the chicken to be done, but not dry. The cooking uncovered allows chicken with skin on it to crisp up a bit. Allow to sit for just a few moments before serving.

I like to serve this with a green salad, or even cut up IN a green salad. Also great served over cooked rice.

Italian Chicken in the Slow Cooker / Crock Pot

Italian Chicken (Crock Pot)

Chicken Breasts (I used boneless/ skinless)

Canned tomatoes (I used stewed and petite diced)
tomato paste

Garlic (I used minced from a jar)

Onion, chopped

Italian seasoning blend

Basil (I used both dried, and fresh because I had it on hand)
Salt to taste

Cooked pasta or rice

I started with chopping an onion. Put it in the crock of the slow cooker.

Add a generous amount (I used about a tablespoon) of minced garlic. (Hey, we LIKE garlic!)

I then added boneless skinless chicken breasts. These were frozen when I put them in, since I never think to start meals soon enough.

Next I dumped a can (14.5 oz) each of  diced tomatoes and stewed tomatoes.
I added a can (6 oz) of tomato paste later, when I saw this was not going to be as thick as I like it.

(One can of each because I am only cooking for TWO today! If the kids were home, I would probably have either used larger cans of tomatoes, or more cans)

Sprinkle a light amount of Italian seasoning, and basil, over the top.

This should take about four hours on "High" in the slow cooker, six to eight hours on low... depending on several factors: Thawed or frozen chicken, how hot the slow cooker gets, how many pieces of chicken are in the pot... etc...

Serve over prepared pasta or rice, garnish with fresh basil if you have it!



Chicken Fajita Alfredo

Chicken Fajita Alfredo

Cubed Chicken Breast

Chopped Onion

Chopped Bell Peppers

Half and Half (Dairy product in milk section of grocery store) OR

Heavy Cream

Parmesan Cheese (grated)

Asiago/ Romano cheese (grated)

olive oil

Garlic (minced... substitute powder or granules if necessary)

Cooked pasta (Spaghetti noodles, Amish style egg noodles, fettuccine... whatever you have)

Salt and Pepper to taste

Start your Pasta water to boil!

(The Alfredo sauce doesn't take long, so time the pasta to finish within 15 minutes of starting the sauce.)

In a heavy skillet, cook the chicken in a small amount of olive oil.

Push to the side or remove the chicken, add the onions and peppers to the skillet (Add a bit more olive oil if necessary.)

Add the garlic when the onions and peppers are about half cooked. (Unless you use powder/ granules, then add with the Half and half)

Cook the onions until tender/ clear. (Or caramelize if you prefer)

Drain any remaining fat/ oil from the skillet. (I often just blot it out with a paper towel.)

If you removed the chicken, add it back to the skillet at this point.

Reduce heat to medium low.

Pour in  your Half and Half (or heavy cream). I usually figure about 1/2 to 2/3 cup per person... err on the more side for this recipe!)

As the half and half heats, add your cheeses.  (I add about 2 to 3 cups total to feed 6 people.)

Stir the cheeses in, allowing to melt.

Heat thoroughly

Do not boil the sauce.

If the sauce is too thin... you have 2 options: Add more cheese; OR mix/dissolve a tablespoon of cornstarch in 1/4 cup COLD water. Boil in microwave for 30 seconds to 1 minute, then stir into the sauce, mixing well.

Serve over pasta!

Chicken

Cooking in a heavy skillet

Ready to serve!

Kimber Approved for Tastiness



Roasted Veggies and Chicken

Roasted Veggies and Chicken

Chicken breast

Potatoes

Onions

Turnips

Mushrooms

Roasted Peppers, chopped

Carrots

Olive Oil

Soul Seasoning

Cube chicken into 1" pieces

Cut up potatoes into 3/4 " pieces

Cut up turnips into 3/4" pieces

Use baby carrots, or peel and cut carrots into 3/4 to 1" pieces

Trim onions, slice into 1/2" wedges

Clean mushrooms with damp paper towels. Toss with 1 tablespoon olive oil, set aside.

Lightly oil baking pan .

Mix raw chicken with veggies, except for mushrooms. Toss with a few Tablespoons of olive oil. Sprinkle with soul seasoning.

Place in baking pan, cover with foil.

Bake at 325* for 1 hour, stirring every 20- 25 minutes.

Remove foil.

Stir.

Add mushrooms. Return to oven, uncovered.

Bake an addtional 20- 30 minutes at 400*, until vegetables are tender.

Sprinkle with additonal soul seasoning, if necessary.

Serve with or without Picante sauce.

"Chineasy" Chicken

"Chineasy" Chicken

Thawed boneless, skinless chicken (Use your favorite cuts)
"Better than Bullion" Chicken soup base
Frozen Chinese vegetables
Optional addtions: Drained / sliced water chestnuts, Drained "baby corn"
chopped cabbage (2-5 cups)
chopped onion
garlic ( fresh minced, powdered, or granulated... whatever!)
ginger (fresh grated or dried ground)
Teriyaki sauce
 soy sauce
small amount olive oil
Cayenne or Red Pepper flakes, if desired
Horseradish root, if desired
Cooked Rice

I recently discovered I can buy boneless, skinless chicken thighs! So that is what I generally use in this recipe. However, you can use breasts, but you may want to cut them down to size, so they cook more quickly.

Heat a very small amount of olive oil in a heavy skillet.

Give the raw chicken a sprinkle of soy sauce and teriyaki sauce.

Cook the chicken over medium-high heat until just ALMOST done. Push to the sides of the skillet or remove to a warm place.

In the same skillet, add a tablespoon or so more olive oil, if necessary.

Add onions and cabbage.  Cover.

Stir frequently, until cabbage and onions are tender-crisp.

Add the Chinese vegetables, a spoonful of chicken bullion base, garlic, (and up to 1 cup of water, if the mixture is very dry.)

Stir. 

Add the chicken back to the skillet if you removed it. Turn it if you left it in the skillet.

Cover.

Stir frequently until the Chinese  veggies are cooked.

Add another splash of Teriyaki and Soy sauces, and a light dusting of ginger. (Add the red pepper flakes and horseradish if you want them in it!)

Serve over cooked rice.