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All recipes are on Petitchef

Archive for the ‘Chicken’ Category

PostHeaderIcon Shish Kabobs with Easy Marinade

Shish Kabobs
American FlagShish Kabobs and grilling go together like peanut butter and jelly! You just can’t have one without the other.
I like to use both marinated chicken and beef with a variety of vegetables for taste and color. Let’s grill!!

Ingredients:
Makes 10

  • 1.5 pound chicken breasts
  • 1.5 pound strip steak
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 1 green bell pepper
  • 1 red onion
  • 16 oz. fresh mushrooms
  • 2-3 tomatoes
  • 1 zucchini

Marinade:

  • Raspberry vinaigrette
  • 2 tsp Cookies® All Purpose Seasoning

Do this:
Cut meat into 2 inch cubes and marinade in vinaigrette and Cookies seasoning overnight in refrigerator. Cut bell peppers, onion and tomatoes in 2-3″ inch wedges and slice zucchini. Clean mushrooms, cut stems and leave whole. Push the meat and vegetables onto metal skewers using 5 pieces of meat per skewer. If using bamboo skewers, be sure to soak in warm water for 10-15 minutes before using to prevent them from burning on the grill.
Place shish kabobs on grill turning often until meat is cooked and browned. Save the marinade and brush it on shish kabobs while they are grilling for more flavor.
I served the shish kabobs with a tossed green salad and scalloped potatoes with cheddar cheese.

Shish Kabob Meat in MarinadeCut meat into 2″ cubes and marinade overnight in refrigerator

Tomatoes and Bell Peppers Cut tomatoes and bell peppers into large wedges

Zucchini and OnionsNow cut the onions into wedges and slice zucchini

Fresh MushroomsClean mushrooms and cut stems. Leave whole

Shish KabobsPush the meat and vegetable onto metal or bamboo skewers using at least 5 pieces of meat per skewer. Place on hot grill

Shish KabobsGrill shish kabobs until chicken is cooked thoroughly

Shish KabobsServe with tossed salad and potatoes

PostHeaderIcon Sweet Sour Chicken on Rice

Sweet Sour Chicken

American FlagThis can be ready to eat in less than an hour so it’s an easy recipe for the busy woman. Using La Choy Sweet Sour sauce is the short cut here, but I did add sauteed onion and yellow bell pepper just to liven it up a bit but is not necessary. 

Ingredients:
Serves 6

Cooked rice

  • 4  boneless chicken breasts
  • 1/2 yellow bell pepper
  • 1/2 onion wedged
  • 2 jars La Choy Sweet Sour Sauce
  • 1 C water
  • Soy sauce 

Do this:

Cut yellow pepper and onion into wedges and saute in 2 T of oil for 3-4 minutes. Do not over cook as you want some crunch. Place in bowl and add to chicken when browned.
Cut chicken into small cubes and shake in flour to coat. Brown half of the chicken at a time in oil. Combine all browned chicken in pot and add the bell peppers, onions, sweet sour sauce and water. Simmer for 10 minutes and serve on cooked rice with soy sauce.

Peppers and OnionsSauté bell pepper and onion wedges in oil. Place in bowl to be added later.

Cut ChickenCut chicken into small cubes

Floured chickenFlour chicken and brown in oil

Chicken and PeppersAdd bell peppers and onions to browned chicken

La ChoyLa Choy Sweet Sour Sauce

Sweet Sour ChickenAdd 2 jars sweet sour sauce and 1 Cup water

SimmeringSimmer for 10 minutes

Sweet Sour ChickenBon appetite!

PostHeaderIcon Camilla’s Pasta Sauce

Camillas Sauce 
Swedish FlagMy sister-in-law Camilla makes this pasta sauce each time we are visiting her in Sweden and usually on a day when we’ve been busy shopping and need a quick meal for the hungry family. This only takes 30 minute to make and tonight I decided to change it a bit by adding some chicken and omitting the peas. I am giving you both her recipe and the version I made tonight for our supper. This sauce is just wonderful! Try it – you will love it!

*Camilla’s Recipe:
5 servings

Ingredients:

  • 1/2 pound bacon
  • 1 leek, quartered and sliced
  • 1 C creme fraiche
  • 1 C milk
  • 1/2 C frozen peas
  • pasta
  • salt/pepper to taste

Greasy Pot Recipe:
 5 servings

Ingredients:

  • 1/2 pound bacon
  • 1 boneless chicken breast
  • 1 leek, quartered and sliced
  • 1 C creme fraiche (or whipping cream)
  • 1 C milk
  • pasta
  • salt/pepper to taste

Do this:

Cut bacon and chicken into small pieces. Brown the bacon until crispy and place in a bowl. Sauté leek in the bacon grease until translucent and place in bowl with the browned bacon. Pour bacon grease into heated dutch oven and brown the chicken pieces. When chicken has browned, add the bacon, leeks, creme fraiche, and milk. Salt & pepper to taste. Simmer for 10 minutes to incorporate flavors and thicken slighty with Wondra Flour. The sauce will get thicker after it is poured onto the pasta.
Start boiling the pasta when all sauce ingredients are simmering.

*Follow the same procedure with Camilla’s recipe omitting the chicken and add the frozen peas to the sauce.

BaconCut bacon into small pieces and brown in frying pan. Remove from grease and place in bowl

Leeks
Slice and quarter leek 

Sauté leeks
Sauté chopped leeks in bacon grease until translucent. Place in bowl with browned bacon 

Leeks and Bacon
Leeks and bacon in bowl 

Chicken
Cut boneless chicken breasts into small pieces and brown in bacon grease

Browned Chicken
Add the leeks and bacon to the browned chicken

Camillas Pasta Sauce
Simmer for 10 minutes after adding the creme fraiche and milk. Thicken slightly with Wondra flour and serve on pasta

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