Chicken Tikka Masala

Travis and Britt Peterson shared this recipe with us for Dan's suprise birthday party.  It was so good and with only 1/8 tsp cayenne, even all the kids loved it.  

Marinade:
1 cup yogurt
1 TB lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
1/8-1/4 tsp cayenne peppper (or to taste)
2 tsp freshly ground black pepper
1 TB minced fresh ginger
2 tsp salt
3 boneless skinless chicken breasts, cut into bite-size pieces

Sauce:
1 onion, diced
1 TB butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
1 tsp ground cumin
1 tsp garam masala
2 tsp salt (or to taste)
1 8z can tomato sauce
1 can diced tomatoes
1 3/4 cup heavy cream
1/4 cup chopped fresh cilantro


DIRECTIONS:
Prepare:
In a large bowl or ziplock bag, combine yougurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, and salt.  Stir in chicken, cover and refrigerate for at least an hour.  The longer, the better.

Cooking the Meat :
Preheat a grill for high heat or set oven to broil.
Lightly oil the grill grate.  If grilling thread teh chicken on to skewers and discard marinade.  Grill or broil until juices run clear, about 5 minutes on each side.

Sauce and Simmer:
Melt butter in a large heavy skillet over medium heat.  Saute onions until carmelized, add garlic and chopped jalapeno and sautee for 1 more minute.  Season with cumin, paprika and 2 tsp salt.  Stir in tomato sauce and cream.  Simmer on low heat until sauce thickens, about 20 minutes.  Add grilled chicken, and simmer for 10 minutes.  Transfer to a serving platter and garnish with fresh cilantro.

Muffin Tin Chicken Pot Pies

Nicole Roundy
makes 18 muffin pies


The bisquick crust:
1 c bisquick
1 c milk
4 eggs
1 cup cheese

The filling:
1 onion sauteed
1 can cream of chicken soup
1 can chicken
about 2 cups peas/carrots

layer in order in muffin tins:
2 TB bisquick
1/4 cup filling
1 TB bisquick


Bake about 30 minutes at 375*.
Cool 5 minutes
run knife around the edge.
Cool another 10 minutes on counter.

Galuska

Hungarian Noodles

3 c flour
3 eggs
1/2 c cold water
1 tsp salt
1/8 tsp pepper
2 TB butter

Beat the eggs lightly with salt and pepper.  Add cold water and butter and blend.  Add four in small amounts until a fork can just about stand upright in the dough.  Add additional water as necessary. Let the dough rest for about 30 minutes.  Fill a large pot with salted water and bring it to a boil.  Place dough in a spatzle machine and drop the dough through into the boiling water.  Aftger the noodles rise to the top, wait about 2-3 minutes, then skim them off with a slotted spoon and place them in a collander to drain.  Add a tsp butter to prevent the noodles from sticking.  Serve immediately as they cool quick.

Chicken Paprikash

6 chicken breasts
2 onions, diced
1 tsp kosher salt
1/4 tsp pepper
1 1/2 TB hungarian paprika
2 cloves minced garlic
1 stick and 1 TB butter
3 tomatoes (quartered)
1 green pepper seeded and cut up into chunks
1 tub low fat sour cream

In a skillet, sautee the onions, garlic, salt, pepper and paprika in the stick of butter.  Add the chicken and brown the sides.   Put the skillet ingredients into a pot, add salt and enough water to cover the chicken and boil until the chicken is cooked thoroghly.    Add the tomatoes and the green peppers to the chicken pot and stew and simmer until the liquid thickens a bit. Add sour cream before serving.  Serve over galuska.


GALUSKA

3 c flour
3 eggs
1/2 c cold water
1 tsp salt
1/8 tsp pepper
2 TB butter

Beat the eggs lightly with salt and pepper.  Add cold water and butter and blend.  Add four in small amounts until a fork can just about stand upright in the dough.  Add additional water as necessary. Let the dough rest for about 30 minutes.  Fill a large pot with salted water and bring it to a boil.  Place dough in a spatzle machine and drop the dough through into the boiling water.  Aftger the noodles rise to the top, wait about 2-3 minutes, then skim them off with a slotted spoon and place them in a collander to drain.  Add a tsp butter to prevent the noodles from sticking.  Serve immediately as they cool quick.

Chicken Goulash

Chicken Dinner in 1-2-3 

12 chicken thighs
2 TB canola oil
2 garlic cloves, minced
2 medium onions, thinly sliced
1 cup baby carrots, chopped
2 green bell peppers, seeded and chopped
1 can (10oz) stewed tomatoes
1/2 cup chicken broth
3 TB sweet Hungarian paprika
1/2 cup sour cream
salt to taste

In a large casserole pot over medium-high heat, heat the oil and lightly brown the chicken on both sides.  Remove and keep warm.  Add the garlic, onions, carrots, and peppers to the casserole. Saute 5 minutes.  Stir in the tomatoes, broth and paprika and bring to a simmer.  Turn the heat to low, bury the chicken in the sauce and cook 25 minutes or until cooked through.  Sppon half the suace into a bowl, blend in the sour cream, and season with salt.  Stir the sour cream mixture back into the casserole and serve over noodles.

Chicken Cordon Blue Casserole

I think this came from Kathy Sumko, but Im not sure?  But its so easy and good.

2 cups cooked/cubed chicken
2 cups diced ham
2 cups uncooked minute rice
2 cups sour cream
2 cups grated cheese
2 cans cream of chicken soup
italian bread crumbs or crushed garlic croutons

mix all together (except crumbs or croutons) and pour into a greased casserole dish.
Sprinkle croutons/crumbs on top.  Cook at 350 * for about 45 minutes to 1 hour.

Kathy's Curried Chicken

Kathy Sumko

Kathy has made this (by request) for every office Christmas party since we’ve moved to Utah...and we LOVE it!!!!

8 slices bacon
2-3 oz. pastrami
2 cans cream of mushroom soup
8 oz sliced fresh mushrooms
8 chicken breasts
1 1/2 cups sour cream
1 TB curry powder (or less to taste)
Parsley

Sauté the bacon until its almost done.  (Or use precooked bacon to save time). Wrap one slice around each piece of chicken.  Cut up the pastrami and sprinkle on top.  Combine soup, sour cream and curry.  Spread on top.  Bake at 200 degrees for 4 hours.  Before the last 1/2 hour, drain any juices and add mushrooms and parsley on top.  (If you really can’t wait 4 hours, then cook at 350 degrees for 1 1/2 hours, but drain all the juices well.)

South-Western Egg Rolls

Nadine Bailey 

13.5 oz canned Chicken
1 can Corn
1 can Black Beans
1 can Green Chilies
1/4 cup chopped cilantro
3 Roma tomatoes (other tomatoes are usable, but make the mix a little watery)
1 cup sharp cheddar cheese
2 tablespoons chili powder
1 teaspoon oregano (optional)
1-1/2 teaspoons garlic salt


Drain corn and chicken and place in bowl. Drain and rinse black beans, add to bowl. Add green chilies to bowl.

Wash and strip leaves off cilantro stalks, chop and then add to bowl.
Dice tomatoes into 1/4-inch pieces and add to bowl and mix ingredients together.


Stir in cheddar cheese, chili powder, oregano, and salt.

Remove outer package of egg roll wraps. Fill a small bowl with water. Place 2 heaping tablespoons of mix into center of wrap.

Fold one corner of wrap to the center.

Fold in the two opposite corners, leaving the fourth corner open.

Dip finger in water bowl and run along edges of fourth corner, then roll the wrap closed.
Be sure that corners are sealed.



Roll all 20 wraps.

Heat vegetable oil in a skillet to 375-400 F.

Carefully place rolls seam-down into oil. Allow to cook for 2-4 minutes until light brown.

Turn rolls over and cook another 2-4 minutes until golden brown.

Allow excess oil to drip off and place on paper towels or rack.

Serve warm with sour cream or other salad dressing (ranch, bleu cheese).


Yumm!

Chicken Tikka Masala

from melskitchencafe.com

1 cup plain yogurt
1 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper (Kylie substitutes paprika for the cayenne – next time I’ll do that or cut it down to 1/2 teaspoon)
2 teaspoons black pepper
1 tablespoons minced fresh ginger (I didn’t have this on hand so I left it out)
1 teaspoon salt
3 boneless, skinless chicken breasts

Combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour. Grill or cook chicken in frying pan. Discard marinade

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
1 8-oz can tomato sauce
1 cup cream
1/4 cup chopped cilantro

Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice.

Chicken Cordon Bleu

Jodi Foster

4 chicken breasts

4 slices of American cheese

4 slices of Ham

1 cup sour cream

1 can cream of chicken soup

1 can cream of mushroom soup

Preheat oven to 350 degrees. Pound chicken flat. Layer chicken with cheese and ham. Roll up chicken and lay in casserole dish with edges down. Mix together sour cream and soups. Pour over top. Cover and bake for 45 minutes. Remove cover and continue baking for 45 minutes more. Serve over rice.

Chicken and Artichoke Casserole

pizzaandrootbeer.blogspot.com

1/2 lb. fresh mushrooms, sliced
2 T butter
2 14 oz cans chicken broth
5 chicken breasts
1 14 oz can artichoke hearts, drained
3/4 stick butter
1/3 c flour
1/2 tsp salt
1/4 tsp pepper
1 1/8 cup half and half
3/4 cup shredded Parmesan cheese
1/2 tsp dried rosemary

Saute mushrooms in 2 T butter and set aside. Pour 2 cans chicken broth in large pot and add water to cover chicken breasts. Bring to a boil. When chicken is cooked through, shred with two forks. Remove from broth and save 1 1/8 cups. Cool. Arrange chicken in casserole dish. Top with artichoke hearts (I like to chop them into smaller pieces.) Set aside. Melt 3/4 stick butter, stir in flour, salt and pepper and cook until smooth, about 1 minute. Gradually stir in 1 1/8 cup reserved chicken broth and light cream. Cook and stir as mixture boils and thickens. Blend in Parmesan cheese and rosemary. Pour over artichokes. Sprinkle mushrooms over the top. Bake at 325 for 30 minutes and serve over rice. If you have more Parmesan, sprinkle it on top just before baking. This recipe freezes well- just wrap tightly in plastic wrap and freeze before you bake it.

Chicken and Corn Chowder with Sweet Potatoes

adapted from Cook's Country
serves 6-8

3 cups whole milk (I didn't have whole milk so I used 2 cups 1% and 1 cup cream)
1 cup yellow corn muffin mix (Jiffy brand was recommended in the original recipe but I used a Betty Crocker mix and it worked just fine)
2 T. butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts low-sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 " cubes
2 sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2" pieces
1 cup shredded Monterey Jack Cheese
3 cups frozen corn (not thawed)
1/2 cup chopped fresh parsley
salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes.

Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes.Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. Serve.

Honey Lime Chicken Enchiladas

from Brittany at The Sisters' Cafe

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.

Garlic Chicken Pasta with Spinach

mykitchencafe.blogspot.com

6 garlic cloves, minced
1/4 teaspoon red pepper flakes (this doesn't add spiciness - just the right amount of flavor)
6 tablespoons olive oil
2-3 boneless, skinless chicken breasts (about 1 pound)
Salt and pepper to taste
1 pound penne pasta
1 (5-ounce) bag baby spinach
1/2 cup chopped fresh basil or 1 tablespoon dried
6 tablespoons juice from 2 lemons
1 cup grated parmesan cheese

Bring 4 quarts water to a boil in a large pot. Meanwhile, combine garlic, pepper flakes and oil in a small microwave-safe bowl and microwave until garlic is golden and fragrant, about 1 minute.

Pat chicken dry with paper towels and cut into bite-size pieces. Season with salt and pepper. Transfer 1 tablespoon of the garlic/red pepper oil to a large skillet and heat over medium heat until oil is rippling. Add chicken and cook until well browned and cooked through. Transfer to a plate and tent with foil.

Add 1 tablespoon salt and the pasta to boiling water and cook until tender but still slightly firm (al dente). Reserve 1/2 cup cooking water. Drain pasta and return to the pot. Stir in chicken, spinach, basil, lemon juice, Parmesan, and remaining garlic mixture, adding reserved pasta water as needed. Season with salt and pepper. Serve immediately.

Chicken Marsala

Melissa Franson

1 chicken breast, pounded to 1/2 inch thick
Olive oil
2-3 T. finely diced red onion
1 T. butter, divided
3 oz. Marsala wine (measure this out in advance)
6 oz. chicken stock (measure this out in advance)
Handful fresh mushrooms, pre-sauteed in a little olive oil

Heat enough oil to cover bottom of heavy, nonstick skillet over high heat until dots appear. Add chicken breast and cook, undisturbed until just the top edges of breast become white. Flip and cook about 3 minutes more. Use a fork to hold chicken breast in place and tip pan to drain oil. Leaving chicken in hot pan, drop 1/2 T. butter in pan and let melt. Place onion in pan over high heat and let caramelize , about 1-2 minutes. Remove pan from heat and without leaning over pan, add Marsala wine. Wine will sizzle. Put pan back on full heat. Immediately add chicken stock and mushrooms and 1/2 T. butter. Taste the sauce at this point. It is NOT done yet, but its good to taste what it shouldn't taste like! Simmer on high heat for 3-5 minutes, tasting sauce with finger every 1-2 minutes. When that sauce is done, it should be slightly thicker and should be quite sweet and wonderful. :) Place a bed of mashed potatoes or noodles on plate. Top with chicken and then pour sauce over the top.

Grilled Lemon Chicken

Melissa Franson

4 chicken boneless, skinless breasts, thawed
lemon juice
olive oil
1 t. kosher salt
1/2 t. pepper
1 t. dried thyme

Marinate chicken in equal parts lemon juice and olive oil (1/2 - 3/4 c. of each), salt, pepper and thyme for at least 2 days (3 days is best). Grill on outdoor grill or George Foreman. If you don't have either, the chicken can be baked or cooked however you usually cook your chicken. In a pinch, saute un-marinated chicken in above ingredients over medium heat. Some of the flavor will be there, but not all. This chicken is SO good!

Yogurt Parmesan Baked Chicken

Given to me by Grandma Carolyn Welling

Delicious and classic.  Served in Relief Society Building

1. Combine and set aside:

2 cups crushed Ritz cracker crumbs

3 TB parmesan cheese

2 tsp garlic salt

1 tsp seasoned salt

2. Skin and pat dry with paper towels:

8 boned chicken breasts

3. Coat each piece with:

Plain yogurt (approx. 1 cup)

4. Coat each piece of chicken in crumb mixture and arrange in a

buttered 9x13 baking dish.

5. Drizzle with:

¼ cup melted butter/margarine

6. Bake in oven at 350 degrees for 45 minutes or until tender.

7. May be served with a sauce if desired

Swiss Cheese Chicken

Grandma Carolyn Welling

Skin and bone 8 chicken breasts. Arrange in a shallow baking dish. Place one slice of Swiss cheese on each piece of chicken.

Stir together 2 cans condensed cream of mushroom soup (undiluted) and ¼ cup water; spoon evenly over chicken.

Crush coarsely 2 cups seasoned stuffing mix ( Pepperidge Farms works best) and sprinkle over top; evenly drizzle with 1/3 cup melted margarine or butter (best).

Bake uncovered in a 350 degree oven for 50-55 minutes or until done.

Serve with rice. Can serve chicken with more hot cream of mushroom soup sauce, diluted with milk if desired.

Chicken Casserole

2-3 Boneless, skinless chicken breast, cooked, and diced

(microwave with salt and pepper, (lemon pepper optional)

6 minutes per side on high on a plate. Cool and dice.)

1 can cream of chicken or mushroom soup

Medium tub of sour cream (about 2 cups)

Ritz cracker sleeve

¼ cup margarine

Salt

Pepper

Mix diced chicken, soup, salt, pepper, and sour cream in a casserole bowl. Crush crackers in their sleeve and spread over casserole mixture. Melt margarine and pour over ritz (or you can mix it in with the ritz before spreading). Bake at 350 degrees for ½ hour until it bubbles. Serve over rice.

Classic Chicken Enchiladas

2-3 Boneless, skinless chicken breasts, cooked, and diced (microwave with salt and pepper, (lemon pepper optional) 6 minutes per side on high on a plate.

Cool and dice.)

1 can cream of chicken or mushroom soup

small container of sour cream

1 can of diced green chilies

pepper/salt

2 cups grated cheese, or however much you like (Save a little extra for top)

Flour tortillas

Mix all the ingredients together in a bowl (excluding the tortillas). Roll up most of the mixture into tortilla shells and place in glass 9x13 baking dish. Pour extra mixture on top of tortilla shells to keep them moist, and sprinkle with cheese. Bake at 350 degrees for 45 minutes.