Bourbon Chicken

 

• 4 tablespoons canola oil
• 5 boneless chicken breasts
• 3 tablespoons cornstarch (2 for velveting and 1 for thickening at the end)
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons minced refrigerated garlic
• 1 cup water
• ½ cup apple juice
• ¼ cup bourbon
• ½ cup chicken broth (or ½ cup water and 1 chicken bouillon cube)
• 2/3 cup lower sodium soy sauce
• 1/3 cup ketchup
• 2 tablespoons apple cider vinegar
• 1 cup light brown sugar
• ½ teaspoon onion powder
• ½ teaspoon ground ginger
• ½ teaspoon crushed red pepper flakes
• 1 cup of uncooked rice, cooked (optional)

1. Cut the chicken in 1-inch pieces.
2. In a large non-stick skillet, heat 2 tablespoons of oil until a drop of water sizzles.
3. Add salt and pepper to 2 tablespoons of the cornstarch and mix. 
4. Add half that mixture into a container suitable for shaking.
5. Add half the chicken into the container and shake.
6. On medium heat, fry the chicken for 3 minutes.  Turn and fry chicken for 3 more minutes.
7. Remove chicken and set aside.
8. Repeat the procedure with the rest of the oil, cornstarch, salt and pepper mixture, and remaining chicken. 
9. Remove the chicken and set aside.
10. Add garlic, stir and saute for approximately 30 seconds, being careful not to burn the garlic.
11. Add the rest of the ingredients except for the remaining cornstarch.
12. Stir constantly until the sauce comes to a boil. 
13. Add the chicken back in and cook until the sauce reduces to about half the volume it was originally.  Stir often.
14. Make a slurry out of the remaining tablespoon of cornstarch and a tablespoon of water. 
15. Add to the mixture and stir constantly until you like the consistency.
16. Serve as is, or on a bed of rice.  Enjoy.

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cream of Chicken Noodle Soup

Cream of Chicken Noodle Soup

• 2 cups of grilled chicken strips, chopped
• 3 ribs celery, diced
• 3 carrots, diced
• 2 T Knorr powdered chicken bouillon or 6 cubes
• 1 T Hidden Valley Ranch powder
• 6 cups water
• 8 oz. uncooked pasta
• 1 can cream of chicken soup
• 1 cup milk
• 1 ½ cups shredded cheddar
• 8 oz. sour cream
• 1 cup crumbled cooked bacon (1 lb.)

1. Grill or roast chicken strips until done and chop.
2. Bake bacon on racks in oven at 400 for 30 minutes or until done.
3. Dice carrots and celery and sweat in a Dutch oven.
4. Stir in chicken bouillon and Hidden Valley Ranch powder
5. Add water.
6. Break spaghetti into small bits about 2 inches long and add it to the mixture.  Stir often. 
7. Cook for 20 minutes.
8. In a separate mixing bowl, stir the milk gradually into the cream of chicken soup until well blended, then add to the pot. 
9. Add the cheese and stir well.
10. Add the sour cream and stir until well blended. As soon as blended, remove the soup from the burner to avoid curdling.
11. Crumble bacon and put on top of each bowl.
12. Enjoy.

Chicken Bruschetta Pasta

• 1 dry pint grape tomatoes, washed and chopped
• 2 tablespoons olive oil
• ¼ cup fresh chopped basil
• ¼ teaspoon salt
• 1/8 teaspoon pepper
• 1 ¼ teaspoon refrigerated minced garlic (or four cloves of fresh minced garlic)
• 6 ½ ounces spaghetti, boiled (½ box)
• 1/3 bag of Tyson chicken strips (not the breaded kind)
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• ¼ cup shredded fresh parmesan cheese

1. In a bowl combine the first six ingredients (tomatoes, olive oil, basil, salt, pepper, and garlic).
2. Let sit for 15 minutes
3. Boil spaghetti until al dente stage.
4. Put two tablespoons olive oil in skillet, lightly brown on medium heat the chicken strips, about 10 minutes. Stir and turn frequently to prevent burning.
5. Add the Italian season and stir.
6. Remove from the fire.
7. Drain pasta and add to the skillet.
8. Add the tomato mixture and toss.
9. Add the parmesan cheese and toss again.
10. Plate and enjoy.

Chicken Salad Sandwich

•  ½ cup light mayonnaise
• 1 tablespoon fresh lemon juice
• ¼ teaspoon black pepper
• 1/8 teaspoon paprika
• 2 cups white chicken, chopped in marble sized chunks
• 1 rib celery, chopped
• ½ halved seedless grapes
• ½ cup salted cashew halves
• fresh baby spinach leaves
• croissants

1. Mix the light mayonnaise, lemon juice, black pepper, and paprika
2. Add the chopped chicken, celery,  seedless grapes, and cashews and mix well.
3. Slice croissants in half to make a croissant type bun
4. Cover with baby spinach leaves.
5. Scoop chicken salad on to the lower part of the croissant, top with the croissant.
6. Serve and enjoy. 

Beverage Suggestion:  Homemade Lemonade

Sydney's Buffalo Chicken Dip

Sydney made a very delicious but simple Buffalo Chicken Dip for us tonight.  Everyone in the house loved it, even the pickiest eater.  

• 1 pre-baked chicken breast with Montreal Steak Seasoning, shredded
• 4 teaspoons Louisiana Supreme Chicken Wing Sauce
• 2 - 8 oz. Neufchatel Cheese

Combine these three ingredients together and serve with corn chips and celery.