Chicken Fiesta Rice

image What you need:

1 boneless skinless chicken breast

1 cup rice

1 can black beans

1 can diced tomatoes with green chiles

2.5 tsp.chicken bouillon

2.5 cups water

1 tsp. minced garlic

1 tsp. minced onion

1 tbsp. cilantro

1 tsp. garlic powder

1/2 tsp.  cumin

shredded cheese

olive oil

What you do:

1. Add oil to pan and bring to medium heat.

2. Dice chicken and brown in pan with minced garlic and onion: drain.

3. Add 2 tbsp. olive oil to pan and pour in rice, cilantro, garlic powder, chicken bouillon and cumin.

4. Heat at low and stir until all rice is coated in oil.

5. Add tomatoes, black beans and water and bring to boil.

6. Stir continuously until most liquid is gone.

7. Cover and simmer on low for about 20 minutes.

8. Sprinkle with cheese.

9. Serve!

Chicken and Biscuits

image

What you need:
1 large can chicken
1 tube biscuits
1 small bag frozen mixed vegetables
1 tbsp. olive oil
4 tbsp. margarine
1/2 c. flour
1 1/2 c. milk
2 c. chicken broth
1 can cream of chicken
1 tsp. thyme
1 tsp. minced onion
salt and pepper

What you do:
1.  Preheat oven to 400 and grease baking dish.
2.  Heat olive oil in a pan.
3.  Add chicken, vegetables and minced onion to pan and cook on medium for about 5 to 10 minutes.
4. Pour chicken mix into bowl and set aside.
5.  Melt margarine in pan and whisk in flour.
6. Whisk in broth, milk and cream of chicken. Sprinkle with thyme, salt and pepper.
7.  Add chicken mixture and bring to a boil.
8. Reduce heat and simmer 5 minutes.
9. Pour into baking dish and bake for 20 minutes.
10. Place biscuits on top and bake for another 10 to 15 minutes.
11. Serve!

Grilled Chicken Florentine

image

What you need:
Boneless skinless chicken breast
Sliced ham
Zesty Italian dressing
Dried or fresh spinach
Salt & pepper
Shredded swiss cheese
What you do:
1.Marinade chicken in zesty Italian for about 3 hours.
2.Heat grill to medium heat.
3. Remove chicken from marinade and sprinkle with salt & pepper.
4. Grill chicken for 6 minutes on each side.
5. Grill ham about a minute or two.
6. Turn off grill heat.
7. Place a slice of ham on each chicken breast and top with cheese.
8. Garnish with spinach and close lid to grill to let cheese melt.
9. Serve!

Italian Grilled Chicken!

image

Marinade:
1/2 cup olive oil
1 tbsp. Oregano
1 tbsp. Parsley
1 tbsp. Italian seasoning
1 tbsp. Garlic powder
1 tsp. Crushed red pepper

What you do:
1. Marinade chicken overnight in refrigerator.
2. Grill on medium heat for 6 minutes on each side..only flip once.

Image

Totally Crispy Fried Chicken

image
Marinade:
1 tsp. salt
1 tsp. pepper
1 tsp. chili powder
1 tsp. brown sugar
1/2 tsp. chicken bouillon powder

Dust:
1 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
1/2 tsp. curry powder
1 cup flour
4 tbsp. rice flour

What you do:
1. Rinse chicken and drain.
2. Rub with marinade and let sit 30 minutes.
3. Heat oil in a pan (enough to cover chicken when submerged).
4. Dip chicken in dust and drop into oil.
5. Fry until crispy brown and remove from oil with slotted spoon.
6. Drain on cookie cooling wires or even paper towels and sprinkle with salt.
7. BOOM! Serve delicious crispy fried chicken!!!

Cheesy Chicken and Broccoli Rice

image

What you need:
1 1/2 cups instant white rice
1 boneless skinless chicken breast
2 cups frozen broccoli
1 can cream of mushroom soup
1 1/4 cup water
1/2 cup shredded cheddar cheese
salt, pepper, parsley
1 tbsp. oil

What you do:
1. Slice chicken into cubes and season with salt, pepper and parsley.
2. Brown chicken in pan with oil.
3. Add soup and water to pan and bring to a boil.
4. Add rice and broccoli,cover and simmer on low for about 5 minutes.
5. Turn off heat, sprinkle with cheese and cover to let melt.

Image

Crispy Fried Chicken Wings

image

What you need:

8 fresh chicken wings

oil for frying

Marinade:

1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. garlic powder

1/2 tsp. brown sugar

1/2 tsp. chili powder

1/4 tsp. curry powder

Shake:

1/2 cup flour

2 tbsp. corn starch

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. paprika

dash of chili powder

What you do:

1.  Heat oil on stove top on medium heat (I do a 6 on the gas stove).

2.  Wash chicken in cold water and transfer to a large bowl.

3.  Add all marinade ingredients and turn chicken to evenly cover all pieces.

4.  Let sit for about 20 minutes or more.

5.  Prepare the “shake” in a bowl.

6.  Dip the chicken pieces into the “shake” and toss into hot oil.

7.  Let fry about 20 minutes, flip chicken and continue to fry until cooked through.

 

Image

Chipotle chicken and steak

image

What you need:

2 diced boneless skinless chicken breasts

1 cubed round beef steak (I use a scissors to cube steaks because I don’t have time for all that!)

1 can chipotle salsa  (I use San Marcos brand)

2 tsp. cumin

2 tsp. oregano

What you do:

1.  Mix chipotle salsa, cumin and oregano in a bowl.

2.  Brush the chicken and steak with the mixture.

3.  Allow to marinade about 1 hour.

4.  Pan fry until cooked through.

 

Image

Wild Rice Soup

image

A taste of Minnesota!

What you need:

1/2 c. wild rice

4 c. water

1 cubed boneless skinless chicken breast

1 package fresh mushrooms

1/3 cup shredded carrots

1/3 cup finely diced onion

5 tbsp. butter

1 tsp. dry sherry

1/4 tsp. parsley

1 tsp. celery salt

1/2 and 1/4  tsp. salt

1/8 tsp. pepper

1 tsp. chicken bouillon

3 tbsp. flour

2 c. milk

1 c. chicken broth

What you do:

1.  Bring 4 cups water to a boil with 1/2 tsp. salt and stir in rice.  Boil a few minutes, reduce heat, cover and simmer 30 minutes.  Drain.

2.  In the meantime melt butter in a frying pan and stir in mushrooms, onions, and carrots.  Cook a few minutes.

3.  Stir in flour until all is dissolved.

4.  Stir in milk, broth, sherry, and all seasonings and heat about 1 minute.

5.  Stir in rice and chicken and cook on low heat for about 15 minutes.