Chicken Fajitas from Homesick Texan

We found this recipe from Homesick Texan blog and it was pretty good. Wife prefers beef to chicken but this is some we needed to use and we had all the ingredients on hand. Plus it was a good excuse to make some more salsa Veda and guacamole. We froze some of our batch of salsa Veda for later dishes. Recipe is on the side bar.

http://homesicktexan.blogspot.com/2011/09/chicken-fajitas-recipe.html

visit this blog for some great dishes. we also used the Serrano chile's instead the chile's in de arbol sauce.

Chicken with Green Sauce

We had enough of the Salsa Verde left to make this dish and again it was lip smacking.
4 chicken breast filets\
1 cup flour
4 Tablespoons butter
2 and 2/3 cups salsa Verde
1 cup chicken broth
3 cloves of garlic minced fine
1 fresh jalapenos seeded and minced
3 Tablespoons cilantro minced fine
1/2 teaspoon ground cumin
1 cup sour cream
3-5 green onions

We pounded the chicken to flatten it out some you do not have to do this.
Salt and pepper the chicken
dredge on both sides with the flour shaking the excess off
Melt butter in a large heavy bottomed pot
Add chicken and cook over med high heat turning once until both sides are well browned but not quite cooked about 6 to7 minutes per side. Remove and keep warm.
Pour chicken broth into the pot and scrape up the bits from the bottom of the pan
Add green salsa garlic,jalapeno,cilantro to the pot bring to a boil
Just as the sauce begins to boil, reduce the heat to a slow simmer, add the chicken back to the sauce and spoon over each piece of chicken.
Cook until chicken is cooked through and tender about 15 minutes
Add more salt and pepper if needed
Plate chicken and spoon over sauce top each with a teaspoon of sour cream and sprinkle some chopped green onions.

Lemon Cream Chicken

This was a very tasty chicken dish so give it a try and pretty easy. Another nice date night like meal that looks like you know what you are doing in the kitchen and pretty easy.
Thanks to Taste of Home
1/2 cup plus 1 tablespoon all purpose divided.
1/2 teaspoon salt and pepper
6 boneless skinless chicken breast
1/4 cup butter, cubed
1 cup chicken broth
1 cup heavy whipping cream divided
3 tablespoons lemon juice
1/2 lb. fresh mushrooms sliced
In a large plastic bag combine 1/2 cup flour, salt, and pepper add chicken a few pieces at a time.
Seal and shake to coat.
In a large skillet cook chicken in butter for about 8-9 minutes on each side or until meat thermometer reads 170. remove chicken and cover and keep warm.
Add broth to pan drippings. Bring to a boil over med heat, stir to loosen browned bits. Simmer uncovered for 10 minutes or till broth is reduced to 1/3 cup. Stir in 3/4 cup of cream, lemon juice and mushrooms. Cook over med-low heat for about 5 minutes.
Combine remaining flour and cream until smooth in bowl. Stir into skillet bring to a boil. and cook stirring for about 2 minutes or until thickened. return chicken to skillet and heat through.
This did not say to serve over pasta but we thought it would be good and it was.

Chicken on a pot

We were given a clay chicken cooker that we have not used till now. Must admit we are lazy and buy the roasted chickens from Sam's all the time. To buy a whole chicken and cook yourself we could not see any or much savings in $. We did have a hen in the freezer and decided to give this a try it is like beer can chicken. We also did a first for us by brining over night. Biggest problem this posed was finding room in the frig.
Brine

1 gallon warm water, 3/4 cup kosher salt,2/3 cup sugar,3/4 cup soy sauce,1/4 soy sauce,olive oil, lemon slices. We threw in a few pepper flakes because we wanted to. Place chicken and leave in refrigerator overnight.

Now you can use any liquid in the little well, it is the moisture cooking on the inside that is supposed to do the trick. We used a mixture of soy sauce and pineapple. Place the but of chicken on cone after pouring on liquid. We also poured some of the juice on chicken and place on indirect heat on grill( drip pan in middle just in case with coals pushed to both sides.) The nice thing with this little clay thingy is the juices stay in the well. But this was originally done with a can of beer.
We tried to tuck the wings in but they just came flapping out during the cooking.Cook for about 2 hours for a small bird and 4 for a large. We use a temp gauge to test doneness. Best gadget I ever bought.
This was a very juicy and tasty chicken. If we find some on sale we will do this again.

Stir Fry

This is an easy dish to do when it is hot outside and one we did back when it was so hot, also a good way to get veggies.
1/2 cups water
4 teaspoons cornstarch
1 Tablespoon chicken bullion
1 Tablespoon sherry
1 Tablespoon soy sauce
1 Tablespoon oyster sauce
ginger to taste and red pepper to your preference.
chicken in bite size pieces( we like a thighs about 4)
can of water chestnuts
can of straw mushrooms or regular
broccoli
cauliflower
carrots
really anything you want to put in there.
Its a good way to clean out the frig. squash also works.
Brown your chicken and remove from wok or skillet
add onion and other veggies and saute a few minutes.
Add sauce mixture and chicken and cook till sauce thickens and add over rice.

Chicken Artichokes and Pasta

This was really tasty and easy and quick to fix it also made a lot.
16 oz of pasta
1 pound of chicken breast
1/4 teaspoon salt
dash of pepper
(we added some red pepper flakes.. as much as you want)
3 tablespoons olive oil divided
4 to 6 oz sliced mushrooms
1/2 cup chicken broth
4 tablespoons lemon juice
3 cloves garlic sliced
1/4  cup onion
2 cans artichoke hearts drained and chopped
1/2 cup roasted red pepper(we used a little green as we did not have the red pepper)
3 medium plum tomatoes (we used a few home grown)
1/2 teaspoon dried basil leaf
1/2 cup Parmesan cheese
Cook pasta according directions rinse and drain
cut chicken in narrow strips and sprinkle lightly with salt and pepper
In saucepan heat 2 Tablespoons olive oil over medium heat add chicken  and saute stiring until cooked about 5 minutes.
Remove chicken and set aside add remaning olive oil and mushrooms,onions and bell opepper stiring until tender. Add broth. lemmon.salt and pepper to taste, garlic and artichoke hearts. Bring to a boil. Reduce heat and simmer for 3 minutes. Stir in tomato wedges, basil, chicken and pasta and heat through.
Toss with parmesan cheese before serving.

Lemon Chicken

This was very tasty and a winner in our book. We did make it in half as its just us two but recipe is for 4.
2 lemons
4 chicken cutlets pounded thinly into scallopin
salt and pepper
flour for dredging
6 Tablespoons extra virgin olive oil
6 tablespoons butter
2 cloves garlic
16 capers
10 green olives(we left this out)
1/2 cup dry white wine
1 cup chicken broth
2 Tablespoons chopped Italian parsley
Squeeze juice from one and half of the lemons and reserve. Cut remaining half in very thin slices removing seed and set aside.
Season chhicken with salt and pepper. Dredge in flour and place in heated 3 tablespoons oil and 2 tablespoons butter on medium heat. Place as many pieces of chicken with out touching and cook until golden brown. Approximately 3 minutes flip and cook on other side, remove and drain on paper towel
Wipe fat up with paper towels and add remaning olive oil and butter. Scrape bits from bottom of pan add sliced garlic and lemon juice to skillet. Cook till garlic is golden brown. Add capers and olives stiring for about 4 minutes. Pour in wine and bring to a boil. Cook until wine is reduced by half. Add chicken stock and boil until slightly syrupy. Return chicken and coat with sauce add parsley and swirle into sauce.
Add to plate with sauce spooned over chicken and slice of lemon on top

Southern plate

/>

This is a good old southern dish of fried chicken rice and gravy and fried corn and sweet potato cooked in the pan like a french fry.
The chicken was dipped in egg and dusted with flour and pan seared. With that pan we made a gravy with the drippings.

This is what we have been eating. Nothing new right now. Blog is acting crazy

Chicken Salad

Ok its time for the hot weather to let up now. I am dreading my electric bill. We bought a roasted chicken from the grocery store. That is the best thing they have done. In this heat it is so easy to pick up a chicken and bring home and not have to heat up the kitchen. It is just the long drive home with the smell killing you.
We will eat half and shred the rest to put up to use in another dish.
I know everyone also has a chicken salad recipe but this is the one we are using.
2 cups diced or shredded chicken (roasted chicken)

3/4 cup celery
3/4 cup seedless grapes (we added a few more more)
1 Tablespoon and 1 teaspoon of fresh chopped parsley
salt to taste we also added a dash of Greek seasonings
3/4 cup mayonnaise we felt it was not enough so we added more about a Tablespoon
you could also add a little yogurt
1/2 lemon juice
If we had any pecans we would have added them so any nut almonds walnuts also could be added.
combine all together and enjoy as a sandwich

Chicken Pita Sandwich

This was a quick sandwich
Just get some pita bread and we use
2 chicken breast
season with salt and pepper and what ever seasoning you like sometimes we use Emerils or Paul Proudhomme seasonings.
cook in skillet with a little oil and then chop up.
We had some cilantro lime mayo we used (recipe on side bar)
chopped red onion,celery,lettuces and cherry tomatoes. You could add cucumber but I do not like that so I always leave it out.
And a little of your favorite cheese on top.

Chicken Scaloppine

This recipe comes from ehow.com
We have a bunch of chicken and like to find new ways to fix it. And this was another winner and we will make it again.

two chicken breast boneless
3 Tablespoons of flour
1/2 teaspoons of salt
1/2 teaspoon of pepper
cooking spray
2 tablespoons of vegetable oil
1/2 cup white wine or chicken broth
2 tablespoons lemon juice
1/4 lb mushrooms sliced
4-5 green onions thinly sliced
capers (optional but they do add a burst of flavor we liked it)
rice or pasta we used pasta
(Note.....we felt this needed a little ummph so we added a little garlic and red pepper flakes.to taste)

Cut chicken into 1/2 to 2 inch pieces
in large skillet use cooking spray add oil and place over med high heat.
Cook chicken till until pinkness is gone.
Add onions and mushrooms,capers and cook for about 2 minutes stirring to get onions and mushrooms heated.
Add wine or chicken broth, and lemon to skillet bringing to a boil.
Reduce heat and simmer for about 2 minutes or until sauce is slightly thickened.
Serve over pasta or rice

Chicken tenders

Who has not tried Cracker Barrel's chicken tenders. Wife loves them so we found a copy cat recipe and gave it a try. Well it was close but still missing something.
Now we did cook in skillet instead of grilling but the taste was a little off. Most people in the comment sections said they were better grilled. Maybe a splash of teriyaki sauce would do the trick and a little red pepper flakes. Any way they were good with a hot biscuit and easy and quick for a week night. We also did half of the recipe just for the two of us.

1lb ck tenders
1/2 cup Italian dressing
1 teaspoon lime juice
1 1/2 honey

Mix dressing lime,chicken and honey in plastic bag and marinate for one hour.
Cook in pan or on grill until golden brown.

Moroccan Chicken Casserole

Wife made this and the whole house smelled great when I got home. But I must say it did not ring my bell as much as it did hers. In all fairness it was better the next day.
Funny when something has all the ingredients you love but does not rock the boat.
I think it had to much ginger and that it was a little overpowering so if you are not used to ginger very much I would half it.
1 head cauliflower
2-3 pounds chicken
2 Tablespoons butter
1 onion finely chopped
1 Tablespoon ginger finely chopped
2 cloves garlic finely chopped
2 carrots chopped 2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoons turmeric
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1 red pepper cut in thin strips
28 oz can of diced tomatoes
1/2 cup minced cilantro
2 teaspoon salt
1 lemon
Preheat oven to 375
The base of the casserole is cauliflower grated into a rice like texture. spread the cauliflower in a 9x13 greased baking pan
Salt and pepper chicken and melt 1 teaspoon butter in a deep skillet over high heat.
Brown chicken about 3-5 minutes on each side. Remove to side
Turn down heat to medium and onion,ginger,garlic,and carrots. Cook till onions are soft, add remaining butter and all spices and stir well.
Add red pepper,can of tomatoes cilintro and salt. Return chicken to pan and simmer for 3-5 minutes.
Pour the chicken mixture over the cauliflower and make sure it is all covered by the sauce.
Slice a lemon in thin pieces and lay on top. Cover the pan and bake for 35 minutes. Remove the foil and cook another 25 minutes more. Garnis with clintro.

Chicken Shwarma

We tried to fix a chicken shawarma like we had at Aladdin's restaurant.
This will do when we can't get there. Served with Humus and saffron rice its pretty darn close. Now we just have to duplicate their mint tea. That's what we forgot this time.
2 Tablespoons finely chopped fresh parsley
1/2 tablespoon salt
1/2 crushed red pepper
1/4 teaspoon ground ginger
1/4 teaspoon cumin
1/8 teaspoon coriander
(Now just a note here on the spices. We bought the prepared spice called Ras El Hanout at the grocery store at Aladdin's and used that instead of the above.)
1 Tablespoons Greek yogurt
2 cloves garlic minced
1 lb skinless and boneless chicken breast halves thinly sliced.
2 Tablespoons extra virgin olive oil

Combine first 6 ingredients (or Ras El Hanout)in a large bowl; stir in 1 Tablespoon juice.yogurt and 2 cloves garlic. Add chicken and toss to coat. We let this marinate in the fridge over night but you might be able to get away with one hour.
Heat oil over med high heat add chicken and mixture to pan and saute for about 6 minutes until done stirring frequently. Add over rice.

Chicken Artichoke Casserole

Wife said she felt we dining out with this dish and it was a good date night dish. Note to self must make again. As you can tell we really liked this one and sometimes chicken can be so bland but this was a cut above and really easy. As they say your friends will think you slaved all day in the kitchen.
4 chicken breast halves
4 Tablespoons butter
8 oz sliced mushrooms
1/2 onion cut
2 cloves garlic
1 jar (14 oz) marinated artichokes,drained
2 Tablespoons flour
1 1/2 cups chicken broth
salt and pepper to season the chicken
In a skillet brown seasoned chicken, lightly in butter.
Transfer to a baking dish. Add mushrooms,onion and garlic to skillet and saute for a few minutes, until lightly browner, remove and spoon over chicken pieces.
Add flour to the remaining butter and stir to blend, add broth and cook till thickened. Pour over chicken and bake at 350 for 45 minutes.
We served over rice.

Chicken quesadilla

Well this is what we call it. We took one large chicken breast and chopped it into small pieces and seasoned with taco seasonings as much as you like. We cut up some onion,bellpepper,mushrooms. Use as much as you want we were only making two but you may want to make more.
saute all together place on a flour tortilla and sprinkle mexican cheese and fold and cut in wedges. Serve with salsa and you can add sour cream.

Chicken Crescent Puffs

Well the Super bowl is over but the next few days I will be posting some of the goodies we had.
This is from Taste of Home recipes.
4 oz. cream cheese, softened
1/2 garlic powder
we added a little chopped onion
1/2 cup shredded cooked chicken
2 tubes 8 oz refrigerated crescent rolls
In a small bowl beat cream cheese and and garlic powder till smooth.
Stir in chicken and onion
Unroll crescent dough separate into 16 triangles. Cut each triangle in half lengthwise, forming two triangles. Place 1 teaspoon of chicken mixture in center of each. fold short side over filling and press sides to seal and roll up.
Place 1 inch a part on greased baking sheets,
Bake at 375 for 12 to 14 minutes or till golden brown.yield 32

Chicken Sandwich

We buy these flattened frozen chicken breast from Sam's and have found they are great for a chicken sandwich.
All you need is a little seasoned flour you can use what you like. exp lemon pepper
we use Zaterans as you know by now we like it spicy.
Use an egg wash then dip in your seasoned flour and pan fry in a little oil. Drain on a rack and we used a cilantro lime mayo but look forward to doing one with chipotle mayo that we tasted at Lisas. Its sitting in the pantry calling our name.

Olympic Seoul Chicken

Boy is this a really old one about 13 years ago we fixed this one. Wife was looking at some of our old cook books and came across this one and realized it had really been a while since we had fixed this one it comes from one of those cookbooks ones sees at the check out line.

We had this with the lemon potatoes but we felt it overpowered the potatoes so if we remember correctly we placed this over rice to use the gravy it made.

2 Tablespoons peanut oil

8 chicken thighs skinned (dark meat has more flavor...... we used two breast this time and the soy sauce may have overpowered the taste.)

8 cloves of garlic

1/4 cup white vinegar

3 Tablespoons soy sauce

2 tablespoons honey

1/4 ground ginger

1/2 to 1 teaspoon red pepper flakes

1/4 cup chopped onion

In large skillet heat oil over med to high heat and add chicken in single layer.

Cook 19 minutes or till chicken is evenly browned and no linger pink turning once.

Meanwhile crush garlic and chop along with onion and red pepper in bowl.

combine vinegar, soy sauce, honey and ginger in a separate small bowl.

When chicken is browned add garlic onion and red pepper flakes and stir for about 2 to 3 minutes.

Now add vinegar mixture and reduce heat and simmer 15 minutes till chicken is tender.

Chicken with Morocco spices

Well last post I told you about getting our new spices and here we used them on some cut up chicken breast. We added our own made humus the recipe for it on a back post jut look for it on the side bar. As for the chicken just cup up in chunks or strips and sprinkle the spices over and cook in a skillet with a little oil. Add pita bread.