Chicken Cacciatore

I was gifted with a Dutch oven, and this meal idea was found inside.  Anything with a tomato sauce climbs to the top of my Must Try List.  It's definitely one I'll add to my collection of favorites!

1-2 lbs. chicken thighs (use breasts if you prefer or a combination or the two)
3 Tbsp. extra-virgin olive oil
1 onion, chopped
6 garlic cloves, finely chopped
1½ tsp. dried oregano leaves
1 (28 oz.) can diced tomatoes with juice
1 cup chicken broth
3 Tbsp. capers, drained
¼ cup fresh basil, coarsely chopped
salt and pepper
1½ cup flour

1. Sprinkle chicken with salt and pepper.  Dredge in flour to coat lightly.

2. In a Dutch oven, heat oil over medium-high heat.  Working in batches, cook chicken until brown, about 5 minutes per side.  Transfer to plate.

3. Add onion, garlic and oregano to Dutch oven; sauté until onion is tender, about 5 minutes.  (You may need to add more olive oil to sauté.)

4. Add tomatoes with juices, broth and capers.  Return chicken to Dutch oven.  Simmer until chicken is cooked through, about 30 minutes.

5. Transfer chicken to platter.  If necessary, boil sauce longer until slightly thickened.  Spoon sauce over chicken; sprinkle with basil.

Serve with rice.

Cooking time is 1 hour.  Makes 4 servings.

Chichen and Dumplings

Thanks, Warrene, for sharing this tasty comfort food treat!  I loved it when you made it for us in Wenatchee, but it's even better when it's cold outside (except that you weren't here to make it, of course.)

4-6 chicken thighs
1 cup carrots, sliced
1 cup celery, chopped
1 cup onion, diced
3 chicken bouillon cubes
4 cups water
1 lb. bag egg noodles
1 recipe for dumplings on side of Bisquick box

1. In a large pot or Dutch oven, add water, carrots, celery and onion.  Bring to a boil and simmer 45 minutes.

2. Add chicken to the pot and let simmer until chicken is cooked, about 1 hour.  Add 3 (or to taste) bouillon cubes.

3. Remove chicken from pot.  Cut or separate into bite-size pieces and return to pot.  Let simmer.

4. Make dumplings by following Bisquick recipe, and place on top of soup.  Cook 10 minutes with lid on, and 10 plus minutes with lid off. (I found the dumplings needed slightly longer to cook.)

5. While dumplings are cooking, prepare egg noodles according to package.  Drain and set aside.

6. Remove dumplings from soup, put on plate and set aside.  Add drained egg noodles to the soup, stir, and put dumplings back on top of soup.  Let soup sit 10-15 minutes until soup starts to thicken.

Grilled Chicken & Tortellini Salad

This delicious summer salad comes courtesy of my friend, Susie, who dished it up for a play date. It was delicious then, and equally delicious tonight. It won my dad's approval, hands down.

1 package cheese tortellini pasta, cooked
2 grilled chicken breasts, cut into cubes & chilled
(lightly season chicken when grilling if desired)
1 package or jar of sun dried tomatoes, drained
torn spinach, desired amount
Cesar salad dressing, enough to coat well

1. Toss cooked tortellini with cubed chicken & sun dried tomatoes. Chill.
2. Just before serving mix in torn spinach and coat with Cesar dressing.
3. Serve topped with Parmesan cheese.

Chicken Tenders

I've tried time after time to make homemade chicken tenders, and each time it's been a disaster. I received this recipe from my girlfriend, Mindi, and it went over well last night with everyone. Persistence pays off!

Chicken tenders
Ranch dressing
Ritz crackers, finely crushed (I prefer the Roasted Vegetable Ritz)

1. Coat chicken tenders with ranch dressing.

2. Toss in crushed Ritz crackers

3. Cook in hot (but not smoking), lightly greased pan on stove until browned; about 4 minutes per side.

4. Bake for about 10 minutes @ 450°.

Serve with favorite dipping sause; we like BBQ!

Chicken Stuffing Hotdish

This is a simple dish that proves tasty any time of year, and you usually always have the ingredients on hand. It can also be make with holiday left-overs if you're looking to repurpose that untouched turkey & stuffing.

1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1-1/2 lb. chicken, cooked & cubed or shredded
1 can (10-3/4 oz. condensed cream of chicken or mushroom soup*
1/3 cup sour cream (optional)
1 bag (16 oz.) frozen mixed vegetables, thawed & drained

1. Preheat oven to 400°. Prepare stuffing mix according to directions on package & set aside.

2. Mix chicken, soup, sour cream (if desired), & vegetables in 13x9" baking dish; top with prepared stuffing.

3. Bake for 30 minutes, uncovered.

Serves 6

*Because my lovelies cannot eat canned cream of mushroom soup, I prepare my own by sauteing mushrooms in butter, adding flour to brown, and then stirring in milk. Cook down to desired thickness. To prepare cream of chicken soup, use the pan you cooked your chicken in, which will use the drippings from the chicken. Add a chicken bouillon cube for additional flavor if desired.

Mindi's Marinated Chicken

For a gal who is a self-described plainaholic, this chicken dish does not skimp on flavor. Its unique blend of pantry staples fills the house and the grill with a captivating aroma. Lauren declared, "I really like this," then proceeded to devour her portion. Thanks, Mindi, for another simple and delicious dish.

1/3 cup Raspberry Vinegar
1 1/2 Tbsp. Dijon or Honey Dijon Mustard
2 Tbsp. Soy Sauce
2 Tbsp. Honey
2 Tbsp. Fresh Basil, minced
1/2 tsp. dried Thyme
ground pepper, to taste
1 lb. chicken breasts or tenders

1. Whisk together vinegar, mustard, soy sauce, honey, basil, thyme & pepper.

2. Place chicken in a shallow glass dish. Pour marinade over, and turn chicken to coat evenly. Marinate at room temp. for 15 minutes, covered.

3. Grill chicken until done.

4. Transfer marinade into a small sauce pan. Boil until reduced by half and thickened, and pour over chicken to serve.

I served this with a salad and rice. Delish!

Chicken Pot Pie

Again, another great recipe from my gal pal, Ericha.

1 lb. skinless, boneless chicken breast--halves, cubed
1 cup carrots, sliced
1 cup frozen peas
1/2 cup celery, sliced
1/3 cup butter
1/3 cup onion, chopped
1/3 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. celery seed
2-3 chicken bouillon cubes
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

In a saucepan, combine: chicken, carrots, peas & celery. Add water to cover & boil for 15 minutes. (You will need to reduce the heat once it starts to cook--watch so it does not boil over!) Remove from heat, drain & set aside.

In a saucepan over medium heat, cook onions in butter until soft & translucent. Stir in flour, salt, pepper & celery seed. Slowly stir in chicken broth & milk. Once heated, dissolve bouillon cubes. Simmer over medium-low heat until thick. Remove from heat & set aside.

Place chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges and cut away excess dough if necessary. Make several small slits in top to allow steam to escape.

Bake in a preheated oven for 30-35 minutes @ 425°, or until pastry is golden brown & filling bubbles. Allow to settle for 10 minutes before serving.

Grilled BBQ Wraps

Thank you, Mindi, for this brilliant use of leftover chicken. It's simple, delish, and a huge hit with my entire family!

2 cups cooked chicken, shredded
1/2 cup cheddar cheese, shredded
1/2 cup BBQ sauce (I like Kraft--honey)
6 Burrito size tortillas

Combine chicken, cheese and BBQ sauce in a bowl. In the center of each tortilla, place about an ice cream scoops worth of the chicken mixture. Fold all four sides in over the mixture, creating a square.

Grill on low-medium heat until warmed through.

Chicken Broccoli & Penne Skillet

My family loves pasta, and this dish is no exception. Lauren wasn't excited about eating the "trees", but I'm not giving up on getting her to eat the good stuff.

I created my own cream of mushroom soup for this dish, but you can certainly use a premade carton or condensed soup version.

8 oz. penne pasta
3 cups fresh or frozen broccoli florets
1 lb. skinless, boneless chicken breasts, cut into 1-1/2" pieces
1 Tbsp. olive oil
2 cloves garlic, minced
18 oz. cream of mushroom soup
1/4 tsp. pepper
grated Parmesan cheese (optional)

Prepare pasta according to package directions in 3 qt. saucepan. Add broccoli during last 4 minutes of cooking time. Drain well.

Heat oil in 10" skillet over medium-high heat. Add chicken & cook until well browned, stirring often. Reduce heat to medium and add garlic. Cook 1 minute, stirring often.

Add sauce, pepper, pasta and broccoli to skillet. Cook until mixture is hot and bubbling, stirring occasionally. Served with cheese if desired.

Chicken Cow Mein

I was surprised at how easy and delicious this recipe for chow mein is. The girls gobble it right up!

2 cups cubed chicken
1 Tbsp. soy sauce
1 cup chicken bouillon (1 cube in 1 cup boiling water), you can also use broth
1 cup chopped onion
2 cups chopped celery
1 can bean sprouts--drained & rinsed
1 Tbsp. cornstarch
1/4 tsp. ginger
1 Tbsp. molasses
1/4 cup water

Brown chicken in shortening or cooking oil. Add soy sauce, bouillon and a sprinkle of salt. Cover & cook until chicken is tender. Add onions, celery & bean sprouts. Cook 10 minutes. In a small pan over low to med-low heat, blend cornstarch, ginger, molasses & water. Stir until thickened.

Serve over chow mein noodles and a bed of rice.

Variation: You can substitute pork, veal, steak, turkey or shrimp. Be sure to adjust bouillon/broth accordingly.

Crock Pot Chicken Tortilla Soup

I have to thank my girlfriend, Ericha, for this one. It is a big hit in our house in the cool months. Best of all, the leftovers freeze well!

1 lb. shredded cooked chicken
1-15 oz. can whole peeled tomatoes, mashed
1-10 oz. can enchilada sauce
1 med. onion, chopped
1-4 oz. can chopped green chili peppers
2 cloves garlic, minced
2 cups water
1-14.5 oz can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
1 bay leaf
1-10 oz. package frozen corn
1 Tbsp. chopped cilantro

Place chicken, tomatoes, enchilada sauce, onion, green chilies & garlic into crock pot. Pour in water & broth, then season. Stir in corn & cilantro. Cover & cook on low for 6-8 hours, or on high for 3-4 hours.

Top with tortilla strips.


Tortilla Strips

Preheat oven to 400°.
Lightly brush both sides of tortillas with vegetable oil. Cut tortillas into strips, then spread on a baking sheet.

Bake until crisp, about 10-15 minutes.
Sprinkle over soup.

14 tortillas should be adequate for total soup.

Chicken Parmesan

I made this one last night and it was a hit! I've never made it before, but it was easy and tasty.

4 chicken breast halves, boneless
2--14oz. cans Italian Stewed Tomatoes, smashed
2 Tbsp. cornstarch
1/2 tsp. Oregano, crushed
1/4 tsp. hot pepper sauce, optional or a dash of crushed red pepper flakes
1/4 c. Parmesan Cheese, grated
spaghetti noodles, cooked

Place chicken in a baking dish. Cover and bake for 15 minutes in a 425° preheated oven; drain. Combine tomatoes, cornstarch, oregano & pepper sauce or crushed red pepper flakes; cook, stirring constantly until thickened. Pour thickened sauce over chicken; top with cheese. Bake 5 minutes uncovered.

Serve over a bed of spaghetti noodles.

Serves 4