Philip & Molly's Chipotle Chicken Chili

1 large onion, diced

4 garlic cloves, minced

2 Tbsp. olive oil

2 pounds boneless, skinless chicken breasts, diced

1 12-oz bottle beer (or cider for GF)

1 14-oz can diced tomatoes, undrained

3 chipotle peppers in adobo

3 14-oz cans beans (pinto, black, and kidney), undrained

1 can corn (optional), undrained

1 Tbsp. chili powder

1 Tbsp. ground cumin

2 tsp. salt

1/4 C. (heaping) masa harina

1 lime, juiced

sour cream, grated cheese, and cilantro for serving

1. Cook onion and garlic in olive oil until soft (2-3 minutes).

2. Add diced chicken and cook 3-4 minutes until lightly browned.

3. Pour in all but 1/4 C. of the beer/cider, the tomatoes, the minced chipotles, and the beans (and corn, if using).

4. Stir to combine, then add the spices and bring to a boil. Reduce heat and simmer for 1 hour.

5. Whisk the masa carina with the remaining beer/cider until it's smooth, then pour it into the chili. This will thicken it and give it a really nice corn flavor.

6. Squeeze in the lime juice and stir it around and let the chili simmer for another 10 minutes or so until thick.

7. Serve it up with sour cream, cheddar cheese, and fresh cilantro!

PREPARATION/OBSERVATION NOTES:

When Philip and Molly served this to us this week, they had added an extra can of tomatoes, they did use the corn, and they used Bold Rock plain flavored cider, doubled. They also added dried cilantro in with the other seasonings, generously. For the chipotle peppers called for, they get a jar of diced chipotle peppers and just add a bunch of scoops to taste. 

Matthew Webster's Instant Pot Tortilla Soup (Can Be Vegan)

2 T. olive oil (extra-virgin) - I omit this

2 bell peppers, diced

1 onion, diced

2-3 ribs celery, diced

2 cloves garlic, minced

1 tsp. dried oregano

1/2 tsp. ground cumin 

1/2 tsp. chili powder

3 chicken breasts, boneless and skinless (omit for vegan)

salt & pepper

4 C. vegetable broth 

1 C. water 

1 (14-oz.) can diced tomatoes (I use Rotel)

1 (15-oz.) can black beans, rinsed and drained 

1 C. frozen corn 

FOR GARNISH

freshly chopped cilantro  

shredded Monterey Jack cheese (omit for vegan)

diced avocado

tortilla chips, crushed

1) Turn Instant Pot to Sauté setting. Add bell peppers and onion (and optional oil, if using). Cook, stirring occasionally, until vegetables are starting to soften, about 2-3 minutes. (If dry-frying, just stir continually and add a tad of water if things start to stick too badly.)

2) Stir in garlic, oregano, cumin, and chili powder and cook briefly to release flavors.

3) OPTIONAL: Season chicken breasts generously with salt and pepper then add to Instant Pot. Just omit if making vegan.

4) Add remaining soup ingredients and close lid. Set Instant Pot to Soup setting and set timer for 7 minutes.

5) When cooking is complete, after about a minute, do a manual release of the steam and then carefully remove the lid.

6) If made with them, use tongs to remove chicken breasts onto a plate or cutting board. Using two forks, shred chicken. 

7) Stir chicken and cilantro into soup. Season with salt and pepper, to taste.

8) Garnish soup with tortilla chips, avocado, and cheese (if using) to serve.

NOTE: Matthew makes this soup several days before he wants to serve it, to allow the flavors to meld.

This recipe is modified from this original

Olivia's Yummy Asian Ground Meat

1 Tbsp. olive oil

1 pound ground beef, chicken, or turkey (my favorite)

a fistful of finely chopped carrots (I buy the bag of shredded carrots at Trader Joe's!)

1/2 large onion, chopped

1 clove garlic, finely diced

2-3 C. spinach

1 generous squirt of sriracha sauce

1 small spoonful of garlic chili sauce (opt.)

1 generous squirt of ginger paste

coconut aminos, to taste

salt & pepper

1) Heat large skillet over medium heat. Add the oil.

2) Brown the ground meat with the onion and carrots until cooked through.

3) Add all other ingredients and cook until spinach is wilted and flavors have melded throughout.

4) Serve with Olivia's Instant Pot Fried Rice.

Philip's Shoyu Chicken

Potatoes, cut into wedges

Carrots, cut into thick discs

Layer tubers onto a sheet pan. Drizzle with sesame oil and sprinkle generously with garlic powder, black pepper, and cayenne pepper. Toss to coat evenly. Preheat oven to 450 degrees and bake for 15 minutes. 

Meanwhile, continue as follows:

1 medium onion, cut into thin crescent slices 

3 pounds boneless, skinless thighs

Make a sauce of:

Soy sauce (shoyu) or coconut aminos for gluten-free

Honey

Sesame oil

Rice vinegar

Chili bean paste

Powdered ginger

Garlic powder

Black pepper

(If using coconut aminos, add  a little salt. If using soy sauce, add a little sugar.)

Whisk all ingredients together in a bowl and add chicken. Toss to coat well. 

Transfer chicken to sheet pan.

Toss onion in same sauce until drenched then place on chicken in sheet pan. 

Pour sauce over chicken and onion in pan.

At the end of the 15 minutes, add this sheet pan to the same 450 degree oven and continue baking for 30-40 more minutes (uncovered), basting occasionally.

Meanwhile, prepare rice in rice cooker. (Sushi rice is yummy with this!)

Serve chicken and sauce over rice with tubers on the side. 

Elanore's Favorite Chicken Salad

This is a knock-off of the very delicious rotisserie chicken salad from Fresh Market. It is so simple, and very delicious. 

The secret is to shred the chicken and make the chicken salad while the chicken is still warm.

1) Tear/shred the flesh of one rotisserie chicken by hand. Don't chop it!

2) While it is still warm (this is important), rub in the following ingredients:

Hellman's mayonnaise

sea salt

celery salt

cracked black pepper

celery, finely diced 

Everything is to taste, and quantities are according to your preferences.

Anita's Creamy Tuscan Chicken (Instant Pot)

This is my mom's delicious recipe! It was fun to make it on Mother's Day in Virginia Beach and feel like she was involved in the festivities from nearly 5,000 miles away in Hawai'i! Serves about five.

Ingredients:

8-10 chicken thighs, skinless & boneless
4 garlic cloves, minced
Fresh mushrooms, sliced
Oregano
Marjoram
Herbes de Provence
2 tbsp. soy sauce (or liquid aminos to make it GF!)
3/4 cup chicken stock
Sun-dried tomatoes, to taste
Spinach, to taste
1/2 to 1 cup heavy whipping cream
1/2 cup grated Parmesan cheese
A bit of cornstarch to thicken the sauce

Directions:

1) Salt and pepper chicken thighs. Put Instant Pot on "Saute" mode; once it is hot, coat bottom with olive oil and add chicken thighs to brown. After 3.5 minutes, flip to brown the other sides for 2 minutes. Do this in batches, so as not to crowd the pan.

2) Add minced garlic. Saute for 30 seconds, then add sliced mushrooms to saute for another minute or so. Add oregano, marjoram, herbes de Provence, and any other desired spices.

3) Deglaze bottom of pot with soy sauce and chicken stock, scraping browned bits off bottom of pot. Mix.

4) Add browned chicken, along with any accumulated juices. Pressure cook on high for 5 minutes, then allow 10 minutes of natural release. Release remaining pressure.

5) Set chicken aside. Bring liquid back to a boil by switching to "Saute" mode. Add spinach and sun-dried tomatoes. Mix. Add cream and parmesan cheese.

6) Mix cornstarch and water in a small bowl. Add mixture to pot in increments until sauce is thickened to desired consistency.

7) Add chicken back to pot. Serve over pasta.

Spicy Sesame Chicken

This recipe was originally served to Olivia by Cindy B. at her house. She came home insisting we get the recipe and learn to make it. Olivia originally just called it "Chinese Food."

1/2 C.+ sesame seeds

1 1/2 C. chicken broth
1/4 C. cornstarch
1/4 C. sugar
1/4 C.  soy sauce
2 Tbsp. rice vinegar
1 tsp. ground ginger

2 Tbsp. sesame oil
4 green onions, chopped
4 garlic cloves, minced
1 tsp. red pepper flakes
2 pounds boneless, skinless breasts, cut into 1-inch squares

1) Toast and set aside sesame seeds.

2) Combine (whisk together) next 6 ingredients and set aside.

3) In a wok, heat sesame oil over medium heat. Add green onions, garlic, pepper flakes and cook for 2 minutes.

4) Add chicken and cook till it's done.

5) Add whisked together sauce and simmer until sauce is thick.

6) Sprinkle with sesame seeds before serving.

Serve over cooked white rice and with sauteed vegetables (in oil and SPG) on the side or mixed in.

Crock Pot Mexican Burrito Bowls (Can Be Vegan)

Cooking the beans:
1 pound black beans, picked clean and soaked overnight
1 onion, finely chopped
2 ribs celery, finely chopped
3 bay leaves
5-6 C. water or broth (more if want soupy beans; less if want drier beans)

1) Place soaked black beans into Crock Pot with above ingredients. Cook on high for 3 hours or until tender.

2) 30 minutes before end of cooking time, add 1 Tbsp. salt.

3) Remove cooked beans and cooking liquid from Crock Pot and reserve for later use.
NOTE: You can also use canned black beans and start as indicated below.

Cooking the other stuff:

Chicken breasts and/or thighs, chunked (opt., omit if vegan)
2 15-oz. can petite diced tomatoes
2 C. brown rice (brown rice holds up better than white rice when cooked in this way)
2-2.5 C. veggie stock, divided
1-2 fresh jalapeños, finely diced (optional, to taste)
1 heaping Tbsp. APB
1 Tbsp. chili powder
2 tsp. cumin
1 tsp. paprika
1 tsp. celery salt
1 tsp. salt
2 C. frozen corn 
2 C. chopped zucchini 
2 C. chopped sweet pepper
1/2 bunch fresh cilantro, chopped 

1) Combine the chicken (if using), tomatoes, and spices listed above in the Crock Pot. Add enough stock to be sure the chicken is covered (about 1/2 C.).

2) Cover Crock Pot and cook mixture on low 3 hours, or on high for 1 hour.

3) Remove the lid and add the rice and another 1/2-1 C. broth, along with any of the optional ingredients you want to include.

4) Replace the lid and continue to cook on low for another 3-4 hours, or on high for 1-2 hours.

5) At the start of  the last hour of cooking, stir in the black beans, mixing everything well to ensure even cooking of the rice. Add more liquid if needed. Check the seasonings and augment as necessary.

6) Check and stir periodically during the last hour of cooking. It is done when the rice is tender.

NOTE: If you want it soupy, leave any excess liquid in--and even add some of the cooking rice from the beans, if desired. If you want it drier, leave the lid off once the rice is done to allow the liquid to cook off.

7) Garnish as desired. Chopped green onion, chopped tomatoes or salsa, avocado or guacamole are all yummy. Cheese and sour cream if not making vegan.

This recipe is heavily modified from an original that appeared on the kitchn.com.

Mustard Chicken with Nut Cream

chicken breasts, cut into strips
ghee, for cooking
APB
Nut Cream

1) Melt ghee into a heavy-duty metal skillet that is NOT non-stick. Place chicken strips into hot ghee and begin cooking over medium-high heat. Move often at first to prevent sticking.

2) Sprinkle chicken with APB and dried mustard. Cook until it looks as if chicken is cooked through halfway from the bottom.

3) Turn strips over and re-season.

4) Cook until chicken is done inside and nicely golden brown on both sides.

5) Remove chicken strips to separate container and add hot water to skillet to loosen drippings from the cooking chicken in the ghee. Scrape with a metal spatula if necessary.

6) Stir more mustard and APB into this liquid, seasoning to taste, then stir in nut cream to thicken and make "creamy."

7) Return chicken to sauce and serve with rice and Spicy Beans.

Cilantro-Lime Chicken Marinade

This is another marinade attempt for the Elimination Diet. Since we can't have any vinegars, or soy sauce, or wine, or other typical marinade ingredients, it's a little tricky.

2 whole limes, peeled (with a bit of the pith left on)
Juice from 2 more limes
1/2 cucumber, with the skin on
Handful of cilantro
Handful of chopped onion
Drizzle of olive oil
Fingerful of salt
APB to taste
Water, just enough to allow processing

1) Combine all ingredients together in Vitamix. Blend well until smooth.

2) Add chicken strips and stir to coat thoroughly. Marinate overnight.

3) Grill. Be sure to leave until some of the edges turn a little brown.

Pecan-Sesame-Encrusted Chicken Strips

We are heading to Busch Gardens tomorrow, so not only will we have to resist all the yummy food temptations and smells around the park, but we will have to pack ourselves enough food to last us all day. This recipe is an attempt at some sort of portable chicken strip that will taste yummy even without a delicious sauce, which we can't have.

Toasted pecans, coarsely ground
Sesame seeds, toasted
APB
Celery salt
Dry mustard
Dried, minced onion
Chicken, rinsed, patted dry, and cut into thin (finger-sized) strips
Olive oil

1) Prepare chicken breasts into strips. Rinse and set aside to dry.

2) Toast the pecans in the toaster oven, then let them cool and grind them in the Cuisinart. (They are "coarsely ground" in that they are not ground into a fine powder, but they aren't big chunks.)

3) Once the pecans are ground to the consistency you want, add the other dry ingredients to taste. Combine in a wide, shallow bowl and mix well.

NOTE: This next part is easier if you have two people, one whose hands stay oily and one whose hands stay "dry."

4) Dip the chicken into a shallow plate filled with a thin layer of olive oil. Turn to coat thoroughly.

5) Drop the olive-oil covered chicken strip into the nut/seed mixture. Cover well with the crumbly mixture and then roll around to coat thoroughly. Don't touch the oil-covered chicken directly to keep your hands from getting grimy.

6) Place the strips side-by-side, as close as possible without touching, on a greased baking dish. (I used a Pampered Chef bar pan drizzled with olive oil.)

7) Bake uncovered at 450 degrees for 18-20 minutes.

Aunt Kim's Chicken Cordon Bleu

4 boneless, skinless chicken breasts
4 thin slices prosciutto di parma
1/2 lb. gruyere, grated
1/4 C. flour
kosher salt and freshly ground black pepper
1 C. panko bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and freshly minced
2 Tbsp. unsalted butter, melted
2 eggs
extra-virgin olive oil

1. Preheat oven to 350 degrees.

2. Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness.

3. Remove the top sheet of plastic and lay 1 slice of prosciutto neatly over the top to cover the breast.

4. Sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends to form a nice log. Repeat with remaining chicken.

5. Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic, kosher salt, pepper, and melted butter. The butter will help the crust brown.

6. Beat together the eggs and season so the flour, the eggs, and the crumbs are all seasoned.

7. Remove the plastic wrap. Lightly dust the chicken with flour, dip the egg mixture and gently coat in the bread crumbs.

8. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it.

9. Bake for 20-25 minutes until browned and cooked through.

10. Cut into pinwheels to serve.

Aunt Kim's Parmesan Crusted Chicken

1/2 C. mayo
1/4 C. parmesan cheese (grated)
4 boneless, skinless chicken breasts
Italian-seasoned panko bread crumbs

1. Combine mayo and cheese.

2. Spread onto chicken, then cover with breadcrumbs.

3. Bake at 425 degrees for 20 minutes, uncovered. (30 minutes if breasts are very large.)

4. Top with provolone cheese at the very end.

Cheri's Chicken Salad for Sandwiches

This chicken salad was served on the table at Evie's wedding with the tea sandwiches and hot hors d'oeuvres. For that event, Cheri cut off the crusts of the bread after spreading with the chicken salad. (This is very important, she notes, because if you don't spread them first, then cut off the crusts, the bread won't hold up to the spreading.) The sandwiches were then sliced into fingerling rectangles. Presentation matters just as much as taste, and this was so lovely!

I left the recipe exactly as Cheri sent it to me. This is the only one that came with both sets of measurements still on it. The set to the right is the size of the recipe one would make at home. The measurements on the left represent her conversions for our wedding quantity. I still stand in awe that she managed all of that food the way she did! It makes me smile, and fills me with humble gratitude, to see those numbers on the left.

40       Makes 8 sandwiches

20       4 C. chicken—baked, seasoned, cut in chunks, pulsed in food processor

3         1/2 C. celery, thinly sliced 

5         1 C. mayo

1 ½     1/8 C. yellow mustard

2 ½     1/3 C. dill pickle (food processor)

1 ½     scant pickle juice

7 ½    1 ½ tsp. dill

          salt and pepper to taste

80       16 slices of bread

Process chicken, add all ingredients, and stir.  Season to taste. Chill. 

This recipe is gluten-free if gluten-free bread is used, so we made both.

Easy White Chili

Easy White Chili

Rating: 4.6 Stars

Servings: 8

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Description:

A very tasty, somewhat spicy, variation of chili that uses chicken. I like to serve it with sweet corn bread.

Ingredients:

2 tablespoons olive oil

2 onions, chopped

4 cloves garlic, minced

4 cooked, boneless chicken breast half, chopped

3 (14.5 ounce) cans chicken broth

2 (4 ounce) cans canned green chile peppers, chopped

2 teaspoons ground cumin

2 teaspoons dried oregano 

1 1/2 teaspoons cayenne pepper

5 (14.5 ounce) cans great Northern beans

1 cup shredded cheddar cheese

Directions:

Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil.

Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.

View this recipe and others:

http://allrecipes.com/Recipe/Easy-White-Chili/Detail.aspx

Chicken & Dumpling Casserole

I haven't made this yet, but it came from Sharon Glasgow's blog and she said she keeps one in the freezer at all times for unexpected company since it can easily be cooked from frozen.  Sounds like a great idea to me!  Can't wait to try it...

1 chicken
1 onion
3 carrots
water and salt

Dumplings 
2 cups of self-rising flour (I use gluten free baking mix)
1/4 cup butter, melted (more is always better)
1/4 lb cheddar cheese, shredded
2/3 cup buttermilk ( you can substitute w/ homemade plain yogurt)
2 eggs, beaten

1. Cook chicken in water with 1 diced onion, three chopped carrots and salt to taste.  Cook for 2-6 hours depending on how tender you want or how long you have. Take chicken out of broth, take skin off and debone. Shred chicken. Save carrots.
2. Mix all ingredients for dumplings and set aside.
3. Grease 9 x 13 baking dish. Evenly distribute shredded chicken and saved carrots into dish. Pour 2 ½ cups of chicken broth on top. Add salt to taste. Pour dumpling mixture on top in mounds and  spread evenly.
4. Bake in 350 degree oven for 40 mins or until dumplings are fully baked on top.

Chicken over Spaghetti with Sun-Dried Tomatoes

This recipe is from my friend Laurie Jones.  It is my daughter Elanore's request for her birthday dinner.  "She made this one time when I was over there and it was SOOOO good!" she told me. 

4 chicken breasts, cut in strips

2 C heavy whipping cream

2 C half and half

1 C Chardonnay

1/2 jar julienne-cut sun-dried toms, drained (8.5-oz Bella Sun Luci SDT w/Ital. Herbs - Julienne Cut)

2 shallots, minced

3 garlic cloves, minced

fresh basil to taste

salt and pepper to taste

flour for coating chicken

In a dish, combine flour, salt, pepper, and any seasoning you like on the chicken to coat the chicken.  Sometimes I just mix the flour with salt, pepper and garlic powder.  I almost always only use seasoned pepper around here if that makes any difference. Fry the chix in olive oil and butter.  Remove and keep warm.  Place shallots and garlic in pan to brown scraping up bits of chix.  Stir in creams and wine and bring to a low boil and let simmer for a few minutes so it will thicken.  Reduce heat and stir in toms and basil.  When it thickens to your preference, add back the chix and warm for a bit.  Taste test it around this point as it generally needs more salt than one would think.  Serve over Cappellini noodles with freshly grated parmesan cheese. 

*If your boil is not very low, the wine and cream will separate and curdle, making a big mess!

*Adjust everything to your family’s preference.  It tastes a little different every time I make it!

*I use one of those counter skillets so there will be enough room for everything.

Oven-Fried Chicken

Oven Fried Chicken

• 3lbs chicken pieces, rinsed and patted dry*
• ½ cup melted butter (I only use about half this amount and can’t tell a difference)
• ½ cup flour, heaping
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 ½ teaspoons paprika

Preheat the oven to 400 degrees.

Mix together flour, salt, pepper and paprika (I do this in a Ziploc bag). Dip chicken pieces in melted butter and then coat evenly with flour mixture.

Place in a single layer on a greased shallow baking pan (skin side down – if you’ve left the skin on).

Bake 400 degrees for 30 minutes. Turn chicken pieces over and continue baking an additional 30 minutes.

Serves 4

*The original recipe calls for the skin to be left on, but I usually remove the skin. It’s good either way!

Chicken Marinade for the Grill

This recipe was originally shared with me from my friend Darla as "Marinade to Die For."  I've modified it slightly from the original (as noted).  We find it works best with boneless skinless chicken thighs.

1 can lemon-lime soda (I use Mountain Dew)
1/3 C. steak sauce
1/2 stick butter* (The original recipe called for a whole stick, but I use only half, and it is plenty.)
4 Tbsp. red wine vinegar
garlic salt (I use SPG)
* In place of butter I’ve also used avocado oil with good results.

Marinate chicken for several hours.  (We like it best if marinated for 15-24 hours!) Grill until thoroughly done and slightly crisped around the edges.  (It makes a neat, crispy edge if you grill it this long.  It is only possible without drying the chicken out if you use boneless chicken thighs.)

I usually serve this with Baked Rice and marinated grilled veggies. Yum!

Chicken Pot Pie

1 pkg. pie crusts (2 crusts)
2 C. cooked cubed chicken

Boil together until tender (10 mins.):

1/4 C. carrots
1/2 C. green peas
1 tsp. salt
1/2 C. cubed potatoes
1 Tbsp. chopped onion
1/8 tsp. pepper

Sauce:

4 Tbsp. butter
5 Tbsp. flour
1 1/2 C. chicken broth
2 Tbsp. chicken bouillon
1/4 tsp. pepper
1 1/2 C. milk

Make white sauce. Bring to a boil and cook 1 minute. Mix filling and sauce, reserving some for serving on the side. Pour into crust. Cover with top crust and slit. Bake at 425 degrees for 35 minutes. Cover for last ten minutes or so.