Chicken Lettuce Wraps

From Rachel Ray
Ingredients:

3 Tbs vegetable oil
2 1/2 pounds thin-cut chicken cutlets, cut into thin 2-inch long strips
2 Tbs grill seasoning, recommended brand Montreal Seasoning by McCormick
2 red bell peppers, cut into thin, 2-inch-long strips
1 onion, chopped
3 lg cloves garlic, chopped
3/4 cup hoisin sauce
1/4 cup chicken stock
1 8 oz can slice water chestnuts, drained
1/4 lb fresh bean sprouts
3 Tbs toasted sesame seeds
1 head iceberg lettuce

Directions:

Place a large nonstick skillet over high heat with 3 Tbs of vegetable oil. Season the chicken with the grill seasoning and, once you see ripples in the oil, add the chicken pieces to the hot skillet in an even layer. Stir while it cooks through, about 3 minutes. Add the red bell pepper, onion, and garlic and continue to cook for 3-4 minutes.

While the chicken and veggies are cooking, combine the hoisin sauce and the chicken stock in a small bowl. Add the liquid to the chicken along with the drained water chestnuts and stir to coat everything in the sauce. Cook for about another minute to heat up the water chestnuts, then add in the bean sprouts. Stir to combine and transfer to a serving bowl. Sprinkle the top with the toasted sesame seeds.

Remove the core of the iceberg lettuce by slamming the head, root end down, on the countertop--really slam it! Once you turn the head over, you'll find that the root can be easily pulled out away from the leaves. Cut the head into 6 wedges and arrange the wedges around the bowl of chicken, making the leaves resemble the petals of a flower.

Yields: 8 servings

Orange Cashew Chicken Stir-Fry

From Rachel Ray
Ingredients:

3 Tbs. vegetable oil, divided
3 1/4 cup chicken stock, divided
1 1/2 cups jasmine rice
salt and black pepper
1 16oz bag of broccoli florets
4 boneless, skinless chicken breasts, 6-8 oz each, cut into large bite-size pieces
1 lg onion, thinly sliced
3 lg garlic cloves, chopped
1 red bell pepper, seeded and sliced
1/2 tsp. red pepper flakes, optional
1 tsp. ground coriander
1/2 cup orange juice
1/2 cup hoisin sauce
1 5oz can sliced water chestnuts
1 cup roasted, unsalted cashews
1/4 cup cilantro or parsley leaves, about a handful, chopped

Directions:

To a sauce pot over medium-high heat, add 1 turn of the pan of vegetable oil to a sauce pot, about 1 tablespoon. Once hot, add jasmine rice, a little salt and pepper, and stir to coat in the oil. Add 2 3/4 cups chicken stock, bring to a bubble then place a lid on the pot and turn heat down to medium. Cook according to package directions, about 18 minutes.

As the stock for the rice is coming up to a simmer, blanch the broccoli: Place a medium skillet filled with one inch of water over high heat with a tight fitting lid. Bring up to a boil, add some salt and the broccoli florets then cover and cook for 2 minutes. Drain the broccoli and reserve.

As the broccoli starts working, start the chicken: Place a large non-stick skillet over medium-high heat with 2 turns of the pan of vegetable oil, about 2 tablespoons. When the oil ripples, add the chicken, spreading it out in an even layer. Let it completely brown up on one side, you will have to resist the urge to stir it for about 2-3 minutes. Give the skillet a shake, stir and continue to cook and brown the chicken for 5 minutes. Remove chicken from skillet to a plate and reserve. Return the skillet to the heat, add 1 more turn of the pan of vegetable oil, about a tablespoon. Once oil ripples, add onion, garlic, red bell pepper, red pepper flakes, ground coriander and some salt and pepper. Cook, stirring frequently, for 2-3 minutes.

In a small bowl combine the orange juice and hoisin sauce. Add the mixture to the skillet with the veggies along with the slice water chestnuts adn the reserved chicken. Sitr to combine and add in the remaining 1/2 cup of chicken stock and the blanched broccoli florets. Cook the veggies and chicken together for about 2 minutes, or until everything is nicely coated and cooked through. Add the cashews and the cilantro or parsley and remove from heat.

Remove the lid from the rice pot and fluff the rice with a fork. Serve orange cashew chicken with a spoonful of ricew on top of each portion.

Yields 4 servings

Hawaiian Haystacks

Ingredients:

1 can cream of chicken soup
1/2 can milk or water
3 chicken breast halves
season salt
black pepper
chicken bouillon granules (not more than a tsp.)
minced onion
garlic powder

Directions:

Blend soup and milk or water (I don't usually blend it). Cook chicken and dice. Heat soup mixture in pan and add seasoning to taste. Then add chicken and heat until warmed through. Serve over rice with toppings.

Toppings:Cheese, olives, chinese chow mien noodles, pineapple, red bell peppers, corn, etc.

Chicken Sonora

Ingredients:

3 lbs. chicken breasts, baked and chunked
1 dozen flour tortillas, torn into quarters
1/2 lb. Monterey Jack cheese, shredded
1/2 lb. Cheddar cheese, shredded

Sauce:

1/2 cup mild taco sauce
1 can cream of Mushroom soup
1 can cream of Chicken soup
1 can chili without beans
1/2 cup milk
1 small can chopped green chili peppers
1 small onion, chopped

Directions:

(These ingredients will give you a bit more than you need. Use your best judgment when building this casserole so that it doesn't overfill your pan. ) Layer in a 9x13 un-greased pan: 1/2 chicken, 1/2 tortillas, 1/2 sauce, 1/2 cheese. Repeat layers. Place dish in jelly roll pan lined with aluminum foil to catch any drips. Bake at 350 degrees for 40-60 minutes, until bubbles. Let sit for a few minutes before serving with sour cream.

Chicken Enchiladas

Ingredients:

1 can Cream of Chicken soup
1 can creamed corn
1/3 cup chopped green onions
3 Tbs. taco or fajita seasoning mix
2 cans (5oz) premium chunk chicken (you can use reg. cooked chicken)
1/2 cup sour cream
1/4 cup milk
1 1/2 cups shredded cheddar cheese, divided
1/2 cup canned ripe olives, sliced (optional)
10-12 flour tortillas

Directions:

Mix first 8 ingredients using only half the cheese. Spread 1/2 cup chicken mixture on each tortilla. Roll up and place side seam down in a 9x13 baking dish. Repeat until all tortillas filled. Pour remaining mixture on top. Top with remaining cheese and olives. Microwave on high for 10-12 minutes or bake at 350 degrees for 15-20 minutes until heated through.

Olive Garden Breadsticks

Olive Garden In your stand-mixer or breadmachine, mix together: 1 1/3 cups of water 4 tsp soft butter 4 cups of flour 2 Tbsp sugar 2 tsp salt 2 tsp yeast
Step 1: Then, roll it out into a log and divide it into 16 pieces. Roll these pieces into cigar-shaped sticks ofbread. Arrange on a baking sheet.
Step 2: Cover, and let rise for 45 minutes.
Step 3: Preheat your oven to 400*F. Use your brush to butter each stick, saving some butter for later. Sprinkle with kosher salt.
Step 4: Cook for 15 minutes. Remove, then brush twice more and add another sprinkling of kosher salt and a light sprinkle of garlic powder. Tada! Olive Garden breadsticks.

Copycat Olive Garden Minestrone Soup by Todd Wilbur

SERVES 8 

Ingredients

• 3 tablespoons olive oil
• 1 cup minced white onion (about 1 small onion)
• 1/2 cup chopped zucchini
• 1/2 cup frozen cut italian green beans
• 1/4 cup minced celery (about 1/2 stalk)
• 4 teaspoons minced garlic (about 4 cloves)
• 4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)
• 2 (15 ounce) cans red kidney beans, drained
• 2 (15 ounce) cans small white beans or great northern beans, drained
• 1 (14 ounce) can diced tomatoes
• 1/2 cup carrot, julienned or shredded
• 2 tablespoons minced fresh parsley
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 3 cups hot water
• 4 cups fresh baby spinach
• 1/2 cup small shell pasta

Directions

1. 1

   Heat three tablespoons of olive oil over medium heat in a large soup pot.

2. 2

   Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

3. 3

   Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.

4. 4

   Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

5. 5

   Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

6. 6

   Makes about eight 1 1/2 cup servings.