Lattice-Top Chicken Bake

This has been in our digital codex for a very long time. We made it a lot when the kids were little, but did not make it as often in the past decade. We got out and brushed off the recipe. It was still well-liked, a good one to have in the list for my omnivore family.

Ingredients:
1 pkg (16 oz) frozen mixed vegetables, thawed
2-3 boneless, skinless chicken breasts
1 can (10 3/4 oz) condensed cream of potato soup
1 cup milk
1/2 cup shredded cheddar cheese
1/2 cup French fried onions
1/2 teaspoon seasoned salt
1 tube (8 oz) crescent rolls

Directions:

1. Cook chicken as desired. Cube into small pieces. 
2. In a bowl, mix veggies, chicken, soup, milk, cheese, onions, and salt. 
3. Transfer to a greased large baking dish.
4. Bake, uncovered, at 350 degrees for 20 minutes.
   While it bakes, separate crescent dough into 2 rectangles. 
5. While it bakes, separate crescent dough into 2 rectangles. 
6. Seal perforations; cut each rectangle lengthwise into 4 strips. Weave strips
7. over warm filling, forming a lattice crust.
8. Bake 15 min longer or until crust is golden brown.

Notes:

• Serves 6-8, according to the recipe, and if you have small children. It's closer to 4-6 

Hot Naked Pasta

This recipe came out of a book I had long ago. We used to serve it as one of our meatless meals.

Ingredients:
1 lb angel hair pasta (you can use 1 lb any kind of pasta you like)
2 Tbsp basil
2 tsp sea salt
1 Tbsp olive oil
Parmesan cheese to taste (optional)

Directions:

1. Cook pasta according to package directions.
2. Once drained and rinsed, toss with olive oil, sea salt, and basil.

Notes:

• As is, it is vegan. However, you can cook up some chicken and serve with chicken.

Super Easy Roast Chicken

This is truly super easy. What you need is the ability to put the chicken into the oven a couple hours before dinner. 

Ingredients:
~ 5 pound chicken
olive oil or butter
garlic salt
pepper
thyme
sage

Directions:

1. Preheat oven to 325o F.
2. Rinse chicken and remove giblets package.
3. Rub olive oil or soft butter, then garlic salt, pepper, thyme, and sage on chicken.
4. Place additional butter or oil on bottom of roasting dish, then place chicken in dish.
5. Cover with foil. 
6. Cook 2 - 2 1/2 hours or so until internal temperature reaches 165o F.
7. Remove the foil for the last 20 minutes to brown the chicken.
8. When the chicken is done, remove from oven and let sit 5-10 minutes before carving.

Sesame Chicken and Noodles

Sesame chicken and noodles can be omnivore or vegan, depending on whether you choose to have animal or vegan chicken. I used Gardein Chick'n Teriaki and skipped the sauce from the package and used the marinade.

Ingredients:

Sesame Noodles

1 lb spaghettini (get the thinnest spaghetti you can find)

1/2 cup soy sauce

1/4 cup sesame oil

1/3 cup sugar

3 scallions, thinly sliced

1/4 cup sesame seed (or more)

Chicken

1/4 cup soy sauce

1/4 cup teriyaki sauce

2 garlic cloves, minced

1/4 cup brown sugar

1 teaspoon fresh ginger, chopped (or 1/4 teaspoon dried)

4 boneless skinless chicken breasts

sesame oil, for sauteing

Directions:

1. In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.
2.  Make sure the sugar has pretty much dissolved.
3. Slice the chicken diagonally into thin strips.
4. Add the chicken, making sure it's all coated with the sauce.
5. Cover and stick in the fridge for 2-3 hours.
6. Cook the spaghetti according to package directions.
7. Drain and rinse.
8.  In a jar, add the soy sauce, sesame oil and the sugar.
9. Shake until well blended and the sugar has dissolved.
10.  Pour this over the pasta.
11.  Toss with scallions and sprinkle with the sesame seeds.
12. Set aside while you cook the chicken.
13. Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.
14. Heat the sesame oil in a large non-stick pan.
15. Add the chicken in batches and saute until done internal temperature reaches at least 160 F, adding more sesame oil as needed.
16. Remove the chicken from the pan and let cool slightly.
17. Serve the chicken over the sesame noodles.

Notes:

• Prep time: 3-3.5 hours
• Total time 3.5-4 hours
• Serves 4.

Super Easy Baked Chicken Breasts

This is a recipe from my childhood. As latch-key kids, my sister and I had a few (or more) days of the week we came home and we made dinner. I don't know what age she started, but I was age ~12 when I started making the easy family recipes. I recall making this one about once every week or two until I moved out. And it was one of the recipes I made once I got married for a number of years. If you are a beginning omnivore cook, then this is a good recipe to have on your regular routine.

Ingredients:
Chicken breasts
crackers or bread crumbs
Oil
2-3 eggs

Directions:

1. Preheat oven to 325. 
2. Cover a lipped cookie sheet with a thin film of oil. 
3. Crumble crackers into a bowl (place between wax paper and smash with rolling pin) with salt and pepper, garlic salt, and minced onion. 
4. Crack eggs in a large bowl, and mix with a fork. 
5. Roll chicken in eggs then bounce in cracker crumbs. 
6. Put chicken on the pan. 
7. Bake for 30 min, or internal temperature is 165.

Notes:

• Depending on the size of chicken breasts (and other items served), 0.5 - 1 breast per person. You use as many breasts and as much cracker/bread crumbs as needed.

Side or Entree: Chicken Parmesan Balls

Ryan wanted to make something similar to chicken parmesan, but wanted it in meatball form, so he made these up: Chicken Parmesan Balls. They are just as much effort as chicken parmesan, perhaps more. But, they were generally really popular.

Ingredients:
ground chicken (~1 pound) or 3 chicken breasts
1/4 tsp salt
1/8 tsp fresh ground pepper
1/4 tsp ground oregano
mozzarella, 1 block cut into 1/2 cm cubes
2 eggs
1 Tbsp water
dash salt
2 cups Panko-style bread crumbs
1/4 cup parmesan
pinch salt
pinch ground oregano
canola oil for frying

Directions:

1. Grind chicken breasts using meat grinder attachment on Kitchen-aid mixer, or just use purchased ground chicken.
2. Add 1/4 tsp salt, 1/8 tsp pepper, and 1/4 tsp oregano to the ground chicken. Mix until well combined.
3. Roll into balls about 1.5" in diameter. Flatten ball.
4. Place about teaspoon of mozzarella cubes in center and roll chicken around cheese, as a ball.
5. Beat eggs, water, and dash salt in a bowl with a fork.
6. Mix Panko bread crumbs, parmesan, pinch of salt and oregano until well combined.
7. Roll your chicken cheese balls in the egg and then toss in the panko crumb mixture. You will have to squish the panko crumbs around the balls for full coverage.
8. In a deep pan (we used our Dutch oven), pour enough oil to cover balls. Heat oil to 350º (using a candy thermometer to check temperature.)
9. Fry the balls until golden brown and cooked through, approximately 5 minutes. CHECK! The 5 minutes is purely an estimate. Do not allow any pink left in the balls. Cheese will be melty.
10. Serve with pasta and sauce. (Spaghetti noodles with marinara or pasta Alfredo makes a good compliment to these.)

Other details:

• Makes about a dozen balls.
• Nutrition Facts are per ball.

Side dish or Entree: Chicken Taquitos

Ryan made these the other night. Other than a complaint about a lack of sauce, they were a hit with the kids. Ryan found them at Very Culinary.

Ingredients:
3 ounces cream cheese, softened
1/4 cup salsa (green or red)
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon onion powder
2 cloves garlic, minced
3 tablespoons chopped parsley
2 scallions, chopped
2 cups shredded cooked chicken
1 cup shredded pepper jack cheese
kosher salt
12 (6 inch) flour tortillas
extra cheese of your choice for sprinkling on top
cooking spray

Directions:

1. Preheat your oven to 425ºF. Line a baking sheet with a silpat matte or foil lightly coated with cooking spray.
2. In a large bowl, combine all the ingredients (except the tortillas, extra cheese, and salt.)
3. Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).
4. Spoon 2-3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
5. Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone, making sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt (don’t skip the salt!)
6. Bake for 20-25 minutes or until crisp and golden.
7. Serve with salsa, sour cream or guacamole.

Entree: Chicken Pot Pie

We've tried many chicken pot pie recipes over the years, and this one was one of the best. Ryan found this one at Ruf Love.

Ingredients:

Filling
3 Tbls unsalted butter
1 medium-size yellow onion, chopped
3 cloves garlic, minced
1 large russet potato, peeled and diced
1 red bell pepper, diced
8 oz. button mushrooms, sliced
½ tsp. crushed red pepper flakes
salt and freshly ground black pepper
1 purchased cooked rotisserie chicken
8 oz fresh green beans (optional)
1 (8 oz) package frozen peas (optional)

Cream Sauce
½ C (1 stick) unsalted butter
1 C all-purpose flour
2 ½ C chicken stock, preferably homemade
½ C heavy whipping cream (optional)
dash of hot pepper sauce, such as Tabasco
salt and freshly ground white pepper

Crust
1 C (2 sticks) chilled, unsalted butter
3 C all-purpose flour
10 oz. chilled cream cheese
1 tsp salt
½ tsp white pepper
1 large egg 

Directions:

Filling

1. Melt the butter in a large saute pan set over medium heat. Add the onion and potato: sauté for 5 min. Add the garlic, bell pepper, and mushrooms and sauté about 15 min, until the potatoes are tender. Stir in the crushed red pepper and add salt and pepper to taste.
2. While the vegetables are sautéing, skin the chicken, pull the meat off the bones, and shred the meat or cut into bite-sized pieces. Place the green beans in a microwave-safe bowl and add enough water to cover. Cover the dish and microwave on high power about 10 min, until the beans are tender. Drain thoroughly. Stir the beans, peas, and chicken into the vegetable mixture.  Set the filling aside.

Cream Sauce 

1. Melt the butter over medium heat in a large saucepan. Add the flour and whisk until smooth. Whisk in the chicken stock and cook the sauce over medium heat until it thickens to the consistency of a cream soup. Add the cream, hot pepper sauce, and slay and white pepper to taste. Pour the cream sauce over the individual 1 ¼ C capacity oven-safe bowls three-quarters of the way to the top with the creamed chicken filling.

Crust

1. Preheat the oven to 375. Cut the butter in 16 pieces. In the bowl of a food processor fitted with a metal blade, pulse the butter and flour until crumbly. Add the cream cheese, salt, and white pepper. Continue pulsing just until the dough forms a ball.
2. Set the dough on a flat-surface dusted with flour. Use a floured rolling pin to roll the dough out to ¼” thickness. Measure the diameter of the pot pie bowls—mine are about 4” across—and cut out dough rounds that are 1 ½” larger in diameter. Whisk the egg in separate bowl. Lay the dough rounds on top of the pot pies, making sure the dough hangs evenly over each bowl. Brush the dough lightly with the beaten egg. Bake the pies for 20-25 min, until golden brown. Serve immediately.

Entree: Chicken Alfredo

Chicken Alfredo is not as difficult as it sounds. Ryan found this recipe at Cook's Illustrated, Best New Recipe.

Ingredients:
Chicken breasts, grilled and sliced

Alfredo Sauce

1⅔ cups heavy cream, preferably not ultrapasteurized
5 tablespoons unsalted butter
Salt
1 recipe fresh egg pasta, cut into fettuccine (below)
2 ounces (1 cup) parmesan cheese, freshly grated
Ground black pepper
Pinch freshly grated nutmeg

Egg Noodles

2 cups (10 ounces) all-purpose flour
3 eggs

Directions:

Alfredo Sauce

1. Bring 4 quarters water to a rolling boil in a large pot.
2. Combine 1⅓ cups of the cream and the butter in a sauté pan large enough to accommodate the cooked pasta. Heat over low heat until the butter is melted and the cream comes to a bare simmer. Turn off the heat and set aside.
3. When the water comes to a boil, add 1 tablespoon salt and the pasta to the boiling water and stir to separate the noodles. Cook until almost al dente. Drain the pasta and add it to the sauté pan. Add the remaining ⅓ cup cream, the parmesan, ½ teaspoon salt, pepper to taste, and the nutmeg. Cook over very low heat until the sauce is slightly thickened, 1 to 2 minutes. Serve the fettuccine immediately in heated pasta bowls.

Egg Noodles

1. Measure out the flour into a large bowl. Make a well in the center and add the eggs. Use a fork to break up the eggs slightly. Use a rubber spatula to mix the eggs into the flour until the dough is smooth. If it’s sticky, knead in more flour. If it’s too dry to mix in all the flour, knead in water ½ teaspoon at a time until the dough comes together.
2. Divide the dough into 6 portions. Spread dry kitchen towels under the pasta roller and over the counter. Set the pasta machine at its widest opening. Working with one portion of dough at a time and keeping the others covered, roll the dough through the pasta roller. Fold it in thirds like a letter and roll it through the wide setting again. Repeat four more times, adding flour as needed to prevent the dough from sticking to the machine.

Notes:

• Sub gluten-free noodles

Entree: Chicken Piccata

I tried this recipe from a local supermarket recipe book. It was a hit, so it became one of our meals. It isn't very hard to make, so can be done on a limited time night.

Ingredients:
1/3 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
4 boneless, skinless chicken breasts (about 1 lb.), pounded FLAT
3 Tbsp butter, divided
1/2 cup chicken broth
4 thin slices lemon

Directions:

1. In a shallow bowl, combine flour, salt, pepper. Dip chicken in flour mixture, coating well.
2. In 12” skillet, melt 2 tablespoons of butter over medium heat and cok chicken in two batches until chicken is thoroughly cooked, turning once. Remove chicken to serving platter and keep warm.
3. In same skillet, add broth and lemon slices. Bring to a boil over high heat, scraping up brown bits from bottom of pan. Stir in remaining 1 tablespoon of butter until melted. Pour sauce over chicken and garnish with parsley, if desired.

Other Details:

• Preparation Time: 10 minutes
• Cook time: 18 minutes
• Serves 4.

Entree: Ree's Chicken Strips

If you celebrate holidays by making tons of food, you may be sick of cooking after all the holidays in December and the calendar New Year. If so, these chicken strips are the sort of easy dinner that is perfect in the spell after the holidays. By the title, you can see these come from the Pioneer Woman.

Ingredients:

1 package Chicken Breasts, Cut Into Strips (sometimes Called "tenders" Or "strips")
Buttermilk
1-1/2 cup Flour
2 teaspoons (to 3 Teaspoons) Lawry's Seasoning Salt (or Spices Of Your Choosing)
Vegetable Oil

Directions:

1. Start by rinsing and drying your chicken strips. Next, in a bowl submerge the chicken strips in buttermilk for 15 to 20 minutes (or longer if you’d like).
2. In another bowl combine about 1 ½ cups flour and 2 to 3 teaspoons of Lawry’s Seasoning Salt (or other seasonings if you prefer). Mix this together well. Next, add about ¼ to ½ cup of buttermilk into the flour mixture and stir lightly with a fork as you add it.
3. Heat about 1 inch of vegetable oil in a large skillet over medium-low to medium heat.
4. Remove a few of the buttermilk-soaked strips and place them in the flour mixture, turning them over to coat them thoroughly. Place them on a plate. Continue coating chicken strips until they are all ready to cook.
5. When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy, remove them to a paper towel-lined plate.

Other details:

• Original Recipe 
• Serve with your favorite dipping sauce. Yum!
• Prep Time 30 min 
• Cook Time 3 min 
• Difficulty: Easy 
• Serves 6

Sides: Szechuan Chicken and Red Rice Salad with Sesame Dressing

This is another recipe out of Robin Asbell's The New Whole Grains Cookbook. I was a little surprised at how popular this dish was at our house. It is a cold salad, but we may try it warm. It also could be an entree rather than just a side.

Ingredients:

1 3/4 to 2 cups water
1 cup red rice, washed and rinsed
3 tablespoons tahini
1/4 cup soy sauce
1 tablespoons rice vinegar
1 tablespoon hot sesame oil
1 tablespoon dark sesame oil
1 tablespoon sugar
1 tablespoon minced ginger
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon crushed Szechuan peppercorns (optional)
8 ounces boneless, skinless chicken breast halves, cooked and shredded
2 cups bean sprouts
1 medium cucumber, peeled, seeded, and sliced
4 scallions, slivered
1/4 cup chopped dry-roasted peanuts

Directions:

1. In a 1-quart saucepan with a tight-fitting lid, bring the water to a boil, and add the washed rice. Return to a boil, then reduce the heat to a low simmer. Cover tightly, and cook for 25 minutes, or until the water is all absorbed. Take the pan off the heat and let stand for 10 minutes. Let the rice cool to room temperature.
2. In a measuring cup or small bowl, whisk the tahini, soy sauce, rice vinegar, sesame oils, sugar, ginger, garlic, salt, and crushed Szechuan peppercorns (if using). Put the shredded chicken in a small bowl and measure 2 tablespoons of the sesame mixture over it. Toss to mix. Stir the remaining sesame mixture into the chilled rice.
3. On a platter, spread the rice, then top with the chicken, sprouts, and cucumber slices. Scatter the scallions and peanuts over it all and serve.

Other Details:

• Serves 4 (Although, at our house, it was probably closer to 8 servings) 
• Use the smaller measure of water for Himalayan red rice, and the larger for Wehani or other longer, larger-grain red rice.
• You can skip the chicken or use a vegan chicken strips.

Entree: Pineapple Chicken Wings

Well, maybe not quite an entree. This could go under "sides" as well. This is being posted because it could make a great pot-luck type item for pot-luck holiday parties you might attend. I was a little surprised at how very popular these were when I made them. These are very easy to make.

Ingredients:

2 1/2 lb. Split chicken wings, tips removed

2 cans (8 oz. each) pineapple tidbits

1 cup barbecue sauce

Directions:

1. Fry wings until browned and crisp.
2. Drain pineapple, reserving 1/4 cup juice. Mix barbecue sauce, pineapple and reserved juice; place chicken and sauce in pan, stirring well to coat.
3. Bake 30 minute or until well browned and sauce is thickened.

Other Details:

• I don't recall my source for this recipe. It has been in my recipe box a long while. 
• This probably serves about 10 if you use 2 1/2 lbs of chicken wings, assuming 1/4 lbs is enough for a person gathering other stuff for their meal. 
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Entree: Breast of Chicken with Tomato Cream Sauce aka Leeky Chicken

This recipe came to us through a cooking class, one specifically about knife skills. We really liked it and it gets made in our house on a fairly regular basis. It also introduced us to the deliciousness that is pancetta.

Ingredients:
1-2 tablespoons unsalted butter or as needed
¼ pound pancetta
2 whole chicken breasts, divided
2 medium leeks, split down the length, washed and sliced
¾ pound ripe Italian pear tomatoes, peeled, seeded and chopped
½ cup chicken stock
¼ cup whipping cream
1 teaspoon tomato paste
2 teaspooons fresh thyme leaves
a generous pinch of red pepper flakes or to taste
salt as needed
fresh ground pepper
1-2 tablespoons fresh chopped parsley
thyme sprigs for garnish

Directions:

1. Cut the pancetta into ¼ inch pieces. Heat the butter in a 12” skillet and saute the pancetta until lightly browned and slightly crisp.
2. While the pancetta is cooking, debone the chicken breasts. Removed the cooked bacon from the skillet. Saute the chicken beginning skin side down until cooked through and golden brown on both sides. Season with salt and pepper. Transfer the cooked chicken to a platter and keep warm in a low oven.
3. Drain away all the fat except for a 2 tablespoons. Add the leeks and saute until tender and wilted. Add half of the tomatoes and cook for 3-5 minutes.
4. Stir in the chicken stock, cream and tomato paste. Boil briefly to reduce and thicken the sauce. Add the chopped thyme, red pepper, the rest of the tomatoes, and the pancetta. Season with salt and fresh ground pepper to taste.
5. Transfer the sauce to the bottom of a clean platter. Place the chicken breasts on top and garnish with chopped parsley and the thyme sprigs, and serve.

Other details:

• Serves 4 
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