Chicken and Broccoli Stir-fry

Hi everyone!

Tomorrow we are having Chicken and Broccoli Stir Fry for dinner. I'm sure my boys won't be thrilled about the broccoli but I know they'll like the chicken. They love these flavors. On the side we'll have brown rice.

Chicken and Broccoli Stir-fry
Amy - amylz
Recipe courtesy Food Network Kitchens

1 pound chicken breast (about 2 breasts), cubed
3 scallions, whites only, thinly sliced on an angle
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1 1/4 teaspoons salt
1 tablespoon dry sherry
1 tablespoon dark sesame oil
About 1/3 cup water
3 tablespoons vegetable oil
5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce
Garnish: toasted sesame seeds, optional
Serving suggestion: Jasmine rice

In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate. Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

Notes: The garlic and ginger can be chopped together in a minichopper to save time. Scallion greens can also be used to garnish, if you like that extra onion-y flavor and you want to use up the scallions. The broccoli stems are used (love all that fiber) to add textural contrast and also to help bulk up the dish, and why waste them?

Cracker Chicken

Hi everyone!

Tomorrow we are having Cracker Chicken for dinner. I'm going to do the strips and I bought some chicken tenders to use so I don't have to cut them up. I had some Ritz leftover from the holidays and I knew this would be a great way to use them up. On the side we'll be having rice pilaf and roasted veggies.

Cracker Chicken
Amy - amylz

Family Fun Magazine Serves 8 to 10.

24 butter crackers, such as Ritz
1/4 cup grated Parmesan cheese
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
10 small, skinned chicken drumsticks or about 1 1/2 pounds boneless, skinless chicken breasts cut into 1-inch-wide strips
2 large eggs
2 tablespoons honey
1 tablespoon water

Step 1 Heat the oven to 400. Combine the crackers, Parmesan cheese, paprika, garlic powder, salt, and pepper in a food processor and process until the mixture resembles coarse meal. (If you don't have a food processor, you can crush the crackers in a sealable plastic bag using a rolling pin.) Transfer the mixture to a shallow bowl or a sheet of waxed paper.

Step 2 Rinse the chicken with cold water and pat dry with paper towels. In a shallow bowl, beat the eggs, honey, and water until blended. Dip the drumsticks or breast pieces into the egg mixture, then dredge them in the cracker mixture. Place the chicken on a lightly oiled baking sheet.

Step 3 Bake drumsticks for 15 minutes, then turn them over and bake for 20 minutes more or until the chicken is tender and the coating golden. Bake chicken strips for 16 to 20 minutes, turning once.

Creamy Chicken Enchiladas, Strawberry Lemon Trifle

Hi everyone!

Here is a recipe for Creamy Chicken Enchiladas. These look pretty easy to make and sound good to me. I love the idea of a gravy with enchiladas. Yum! On Sunday I'm making this Strawberry Lemon Trifle for my home group.

Creamy Chicken Enchiladas
Amy (amylz) Makes 6 servings
McCormick Country Gravy "Makes the Meal" Recipe Contest

1 package McCormick Fajitas Seasoning Mix
1/4 cup water
2 tablespoons oil
1 pound boneless skinless chicken breasts, cubed
1 package McCormick Original Country Gravy Mix
2 1/4 cups milk
1/2 cup salsa
2 cups Colby Jack cheese, divided
6 flour tortillas ( buritto-size)
1 can (2.2 ounces) sliced black olives, drained
1/4 cup sliced green onion
Shredded lettuce (optional)
Chopped tomato (optional)

1. Preheat oven to 350°F. Mix Seasoning Mix, water and oil in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor.
2. Prepare Gravy Mix as directed in package, using 2 1/4 cups milk instead of water. Remove from heat; stir in salsa. Pour 1 cup gravy mixture into 13x9-inch baking dish. Set aside.
3. Transfer chicken and marinade to large skillet. Sauté on medium-high heat 7 to 8 minutes.
4. Place 1/4 cup chicken in center of each tortilla. Top with 2 tablespoons of cheese. Fold over sides of tortilla and roll tightly. Arrange rolled tortillas in single layer in prepared dish. Pour remaining gravy mixture over tortillas and top with remaining cheese.
5. Bake 25 to 30 minutes or until heated through. Garnish with black olives and green onion. Serve with lettuce and tomato, if desired.

Strawberry Lemon Trifle
Katie (Katiedid) from Taste of Home
Yield: 14 servings.

4 ounces fat-free cream cheese, softened
1 cup fat-free vanilla yogurt
2 cups fat-free milk
1 package (3.4 ounces) instant lemon pudding mix
2 teaspoons grated lemon peel
2-1/2 cups sliced fresh strawberries, divided
1 tablespoon white grape juice or water
1 prepared angel food cake (10 inches)

In a mixing bowl, beat cream cheese and yogurt. Add the milk, pudding mix and lemon peel; beat until smooth. In a blender, process 1/2 cup strawberries and grape juice until smooth. Tear cake into 1-in. cubes; place a third in a trifle bowl or 3-qt. serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat. Top with remaining cake and pudding mixture. Cover and refrigerate for at least 2 hours.

Avocado & Egg Salad Sandwich, Napa Valley Chicken Salad Sandwiches

Hi everyone!

Here are the sandwiches for this week:

Avocado & Egg Salad Sandwich
Amy (amylz)
Makes 4 sandwiches

6 hard cooked eggs, peeled & diced
1/3 cup celery diced
1/2 cup mayonnaise
3 Tablespoons avocado, diced
1 Tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
8 slices honey-berry wheat bread

In a mixing bowl, add the eggs, celery, mayonnaise, avocado, lemon juice, salt, and pepper. Using a tablespoon, place the egg salad on bottom slice of honey-wheat berry bread. Place the top slice of bread on bottom. Using a sharp knife cut bread in half and place on plate.

Napa Valley Chicken Salad Sandwiches
Amy (amylz)
Makes 6 servings

3/4 cup mayonnaise
1 teaspoon chopped fresh rosemary (optional)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 cups cut-up cooked chicken (about 1-1/2 lbs.)
3/4 cup halved seedless red grapes
1/2 cup coarsely chopped walnuts, toasted (optional)
1 loaf peasant or sour dough bread, sliced
Arugula or lettuce leaves (optional)

In a large bowl, combine mayonnaise, rosemary, salt and pepper. Add chicken, grapes and walnuts. Toss to coat. Chill, if desired. To serve, assemble into sandwiches with arugula.

CATALINA Cranberry Chicken

Hi everyone!

Tomorrow we are having Catalina Cranberry Chicken for dinner. This calls for bone in chicken. If you use boneless, make sure you adjust your cooking time. On the side we'll be having baked beans and some raw veggies.

CATALINA Cranberry Chicken
Rachel ~ burns_toast from Kraft Food & Family Makes: 8 servings

4 lb. bone-in chicken pieces (breast halves and/or thighs)
1 can (16 oz.) whole berry cranberry sauce
1 bottle (8 oz.) KRAFT CATALINA Dressing
1 env. onion soup mix

HEAT oven to 350F. PLACE chicken in 2 (13x9-inch) baking dishes. MIX remaining ingredients; pour over chicken. BAKE 50 min. or until chicken is done (165F)

Caribbean Chicken Wings

Hi everyone!

Can you believe it's the end of 2011? We'll be celebrating with friends so I thought I would give you a recipe for Caribbean Chicken Wings. My 10 year old would probably love these. I would think once they're done, you could throw them in your crockpot for a party.

Caribbean Chicken Wings
Amy (amylz)
Recipe courtesy Sunny Anderson, 2008

1 habanero, seeded and chopped
1/4 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tablespoon sugar
2 teaspoons fennel seed
2 teaspoons cayenne pepper
2 teaspoons allspice
2 teaspoons dried thyme
1 teaspoon ground ginger
4 garlic cloves, chopped
4 green onions, chopped
1/4 cup apple cider vinegar
1/4 cup lime juice
1/4 cup orange juice
7 pounds chicken wings

In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours. Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.

Savory Sandwich Ring, Hot Ham and Turkey Sub, Cheesy Chicken Ranch Sandwich, Chicken Caesar Sandwich, Grape-Almond Chicken Salad, PB and J Banana Wrap

Hi everyone!

Here are the sandwiches for the next week:

Savory Sandwich Ring
Cyndy (MyPB&Jelly) Pampered Chef

2 packages (11 ounces each) refrigerated French bread dough
3 garlic cloves, pressed
1/2 teaspoon each: dried oregano and dried basil
1 medium each: onion, green bell pepper, and tomato, all thinly sliced
1/2 cup pitted ripe olives, sliced
8 ounces thinly sliced deli meat, such as hard salami, turkey, ham or
bologna
4 ounces thinly sliced cheese, such as Swiss, American or Munster
6 tablespoons Italian dressing, divided

Preheat oven to 350 F. Place dough, seams side down, on 15" round baking stone. Join ends of dough together to form 1 large ring. Cut 8 diagonal slashes (1/2 inch deep) on top of dough. Lightly spray dough with vegetable oil. Press garlic over dough; spread evenly. Sprinkle with oregano and basil. Bake 26-30 minutes or until deep golden brown. Immediately remove from baking stone to cooling rack; cool completely. Chop lettuce into thin strands. Thinly slice onion, bell pepper and tomato. Slice olives. To assemble sandwich, cut bread in half horizontally . Arrange meat and cheese evenly over bottom half of bread. Top with lettuce. Drizzle 2 tablespoons dressing evenly over lettuce. Top with onion, bell pepper, tomato and olive slices. Brush cut side of bread top with remaining dressing; place over bottom half. Cut into 8 wedges and serve.

Hot Ham and Turkey Sub Sandwiches
Amy - amylz
Makes 4 sandwiches

4 - submarine rolls
2 - Tablespoon butter or margarine, soft
4 - ounces deli ham
4 - slices mozzarella cheese
4 - ounces deli turkey
8 - ounces blue cheese, crumbled

Preheat oven to 425F. Slice rolls in half and butter each half. Place the ham on the bottom half. Next, add the cheese slice, then the turkey. Top with blue cheese. Place the top roll half on the bottom half and wrap in aluminum foil. Heat for 15 to 20 minutes.

Cheesy Chicken Ranch Sandwich
Amy (amylz)
Makes 6 servings

6 boneless skinless chicken breast halves (about 1-3/4 pounds)
2/3 cup Ranch Dressing, divided
1/2 pound (8 ounces) pasteurized prepared cheese product, sliced
6 French bread rolls, split
Lettuce

Brush chicken with 1/3 cup of the dressing. Spray rack of broiler pan with no stick cooking spray. Place chicken on rack of broiler pan. Broil 3 to 4 inches from heat for 5 to 6 minutes on each side or until cooked through. Top chicken with prepared cheese product. Continue to broil until prepared cheese product is melted. Spread rolls with remaining dressing; fill with lettuce and chicken.

Chicken Caesar Sandwich
Amy (amylz)
Makes 4 serving

4 French bread rolls, split
4 Tablespoons classic Caesar dressing
4 Tablespoons Parmesan cheese, shredded
4 romaine lettuce leaves, shredded
20 slices deli style oven roasted chicken breast
4 tomato slice

1) Onto bottom half of roll, spread dressing and sprinkle with cheese.
2) Top with lettuce, chicken and tomato.
3) Cover with top of roll.

Grape-Almond Chicken Salad Sandwich
Amy - amylz
Makes 4 servings

1 cup chicken breast, cooked & diced
1/2 cup celery
1/2 cup mayonnaise
2 Tablespoons seedless grapes, cut in half
2 teaspoons almonds, sliced
2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
8 slices French bread

In a mixing bowl, add the chicken, celery, mayonnaise, grapes, almonds, lemon juice, salt and pepper. Toss gently until thoroughly mixed. Using a spoon or scoop, spread the chicken salad on the bread. Place the other slice of French bread on top. Using a sharp knife cut the bread in half and place on plate and serve.

PB and J Banana Wrap
Amy - amylz
Makes 4 servings

4 - (8-in.) flour tortilla
8 - Tablespoons creamy or chunky peanut butter
8 - Tablespoons your favorite jelly
4 - small banana

On tortilla, spread peanut butter and then jelly. Top with banana, then roll up.

Sweet Chicken Bacon Wraps

Hi everyone! Merry Christmas!

I'm sure many of you have leftovers from Christmas that you'll be enjoying but we never end up with any leftovers. That's one of the down sides of not hosting Christmas dinner. So, we'll be having Sweet Chicken Bacon Wraps. These could also be considered an appetizer I would think. They sound great! The only thing I would suggest is lining your pan with foil and poking some holes in it. This seems like it would be very messy to clean up. We'll also be having roasted potatoes and tomato slices.

Sweet Chicken Bacon Wraps
Amy - amylz
Recipe courtesy Paula Deen

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Preheat oven to 350 degrees F. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.