White Chili

2 cans white beans (rinse well)

1 large onion, chopped

4 clov es garlic

1 4 oz can diced green chiles 

2 chicken breasts, cooked and shredded

1 tsp ground cumin (adjust to taste)

3 tsp dried oregano (flakes not ground)

1 16oz carton sour cream

1 c chicken broth

1 1/2 c cheddar cheese grated

In a large pot Saute the  chicken with the onion and garlic in a little olive oil.

Add the beans, chiles, spices, cheese and chicken stock.  Salt and pepper to taste.

Heat and simmer for 30 minutes. Add sour cream and heat through.

Serve:  Garnish with: chopped tomato, cilantro, tortilla chips, avacado

Recipe by Bille Grandy from the Ward Chili Cook off

Chicken Roll Ups

Chicken Roll Ups

Ingredients

 

3/4 cup dry herb seasoned stuffing

8 oz. cream cheese, softened

4 T butter, softened

1/8 t pepper

2 cups diced cooked chicken

1 T chopped green onion

2 (8 oz) cans refrigerated crescent rolls

3 T butter, melted

Directions

 

Preheat oven to 375.

 

Crush stuffing and set aside.  In a large bowl mix together cream cheese, the 4 T softened butter, pepper, and chicken.  Separate crescent rolls into 8 triangles, as marked from can.  Spoon 1/4 cup of chicken mixture near base of triangle and roll up, crescent style.  Brush each roll with melted butter then dip in stuffing crumbs. 

 

Place on an ungreased baking sheet and bake at 375 for 12-15 minutes or until golden brown.  Serve hot with a favorite cream sauce or gravy.

 

Celery, mushrooms or any other favorite ingredients can be added to the cream cheese mixture.

Chicken Cacciatore

Ingredients

2 Cups Cubed Chicken

¼ Cup Butter

2 Tbsp Olive Oil

1 Onion

2 Cups Bell Peppers

2 Cloves Garlic, Minced

1 tsp salt

½ tsp pepper

½ tsp basil

2 Cans Stewed Tomatoes with Liquid

½ Cup Chicken Broth

Rice or Orzo Pasta

Instructions

1)      Brown Chicken in butter and oil.

2)      Add onion, peppers, garlic, salt, pepper, and basil.  Cook, stirring occasionally until onion is tender.

3)      Add stewed tomatoes.  Bring to a boil.

4)      Cover, reduce heat and simmer for 20 minutes, stir occasionally.

5)      Add chicken broth and simmer for 10 minutes.

6)      Serve over rice or pasta.

Recipe shared by Kimberly A.

Create your own Stirfry!!! -Multiple Sauce Recipes

Create-your-own Stir-fry (serves 4)

 1 pound protein

2 teaspoons soy sauce

2 tablespoons vegetable oil

1 recipe stir-fry sauce

1 and 1/2 pounds prepared vegetables, cut into small pieces and divided into batches based on cooking times

3 cloves garlic, minced

1 tablespoon grated fresh ginger

1. Stir-fry the protein and prepare sauce.  Toss protein with soy sauce.  Heat 2 teaspoons of oil in 12-inch nonstick skillet over high heat until just smoking.  Add protein and cook, stirring occasionally and breaking up clumps, until lightly browned, 1 1/2 to 5 minutes.  (While protein cooks, prepare sauce recipe.)  Transfer protein to a clean bowl.
2. Add 1 more tablespoon of oil to pan and return to high heat until shimmering.  If using very tough vegetables, add to skillet with 1/2 cup water, cover, and steam over high heat for about 2 minutes; uncover.  Add longer-cooking vegetables and cook, stirring occasionally until crisp-tender, 1 to 5 minutes.  Add faster-cooking vegetables and cook until vegetables are crisp-tender, 30 to 60 seconds.
3. Clear center of the pan and add remaining 1 teaspoons oil, garlic, and ginger.  Cook, mashing garlic mixture into pan with back of spatula, until fragrant, about 30 seconds.  Stir in cooked protein.  Whisk sauce to recombine, add to pan, and bring to simmer.  Cook sauce until thickened, 1 to 2 minutes.  Serve immediately.

Orange-Sesame Sauce

1/2 cup orange juice

1/4 cup low-sodium chicken broth

1/4 cup soy sauce

2 teaspoons toasted sesame oil

2 teaspoons cornstarch

Combine ingredients in medium bowl and use as directed in stir-fry recipes.

Spicy Orange Sauce

1 cup orange juice

2 tablespoons hoisin sauce

2 teaspoons cornstarch

1/4 teaspoons red pepper flakes

Combine ingredients in medium bowl and use as directed in stir-fry recipes.

Coconut-Curry Sauce

1 cup coconut milk

1 tablespoon fish sauce

1-2 teaspoons red curry paste

1 teaspoon light brown sugar

1 teaspoon cornstarch

Combine ingredients in medium bowl and use as directed in stir-fry recipes.

Sweet and Sour Sauce

6 tablespoons red wine vinegar

6 tablespoons orange juice

6 tablespoons sugar

3 tablespoons ketchup

1 teaspoon cornstarch

1/2 teaspoon salt

Combine ingredients in medium bowl and use as directed in stir-fry recipes.

Spicy Thai Basil Sauce

1 cup basil leaves, chopped coarse

3/4 cup low-sodium chicken broth

2 tablespoons fish sauce

1 tablespoon Asian chili sauce (sriracha, sambal oelek, or chili garlic sauce)

2 teaspoons brown sugar

2 teaspoons cornstarch

Combine ingredients in medium bowl and use as directed in stir-fry recipes.

Submitted By Jenny Shirts

Cabbage-chicken Stir fry

Chicken cut up into bite sized pieces

Shredded green cabbage

green onions

Shallots (very small, redskinned onions. Fragrant and sweet- usu. around $1/lb. only need a few)

vegetable oil

very finely chopped lemon grass (1.49 for a frozen bag of finely chopped lemon grass @ Lion Supermarket. Can refreeze. You only need about 1 spoonful max if you want a stronger lemon grass flavor)

garlic powder

Oyster Sauce (Lee Kum Kee Panda brand is a popular one, on sale it is 1.69 a bottle. Any other brand is fine. Under 1.69, you are doing good! You only need a couple table spoons max, for flavor, aroma, and color.)

Fish sauce (optional)

 

Heat up your oil on med-hi. Flavor your oil by adding shallots and a bit of garlic powder. Once shallots start sizzling, add chicken and lemon grass to flavor your meat. When chicken is semi-done, add oyster sauce (and fish sauce, if you like--only a little bit like 1/4-1/2 tbsp. max) and quickly stir until meat is barely done. Add cabbage and stir fry until semi-soft, semi-crunchy. When you are ready to serve, turn off heat and add in chopped green onions and quickly stir in to not overcook them. 

 

 

Submitted by Andrea Audoung

 

Chili-Bambooand Chicken Stirfry

Basically, you adjust the amounts according to how much you want and what your palate prefers, ie. salty, less salty, etc...

 

Chili-Bamboo and Chicken Stirfry:

 

-Chicken cut up into bite sized pieces

-Jar of Chili oil and Bamboo Shoots (They come in a clear jar with an orange or yellow lid. Main ingredients are Chili-oil and bamboo shoots. I've tried several brands, but they all taste the same to me. If you get a 12-14 oz jar for under 1.60, you are doing pretty good. Usually on sale at Ranch 99 or Lion Supermarket.)

-Fish sauce (optional and only a few squirts)

 

I stir fry my chicken WITHOUT adding oil on med-hi heat. When it's semi-done, then I add a few spoonfuls of the chili-bamboo, depending on if I want a lot of bamboo and spice or not.

 

Submitted by Andrea Audoung

 

Green Chicken & Bean Soup

Ingredients:

• 1 large can Green Enchilada Sauce - (Las Palmas brand is good)
• 3-4 cups chicken broth
• 1-2 lbs chicken breasts
• 1lb great white northern beans, dried
• 1 cup diced onion (1 medium onion)
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• Salt & Pepper to taste

Rinse and sort white beans and put into pressure cooker with water. Cover and cook in pressure cooker for about 45 minutes, or until beans are soft and tender. Drain and let cool while you cook the chicken and broth.
Empty the pressure cooker and saute diced onions at the bottom of the pot. Add the enchilada sauce, broth, and chicken breasts to the pot then cover and cook for about 30 min or until you can shred the chicken with a fork.
Shred chicken and return to pot. Place half of the beans into the food processor with some of the chicken broth and puree. Add bean puree and the remaining beans into the pot. Stir in spices and let simmer, uncovered, for about 15-20 minutes to let the flavors mix.

Dumpling Soup

Soup
-Water...about 1/2 of a large pot. Boil a few breasts of chicken-however much you want.
-Add one bullion cube (chicken flavor) per cup of water used.
-When the chicken's done, take it out and cut it up into small pieces.
-Then add to the pot of water:
-a couple cans of cream of chicken soup (or 1 large can)
-minced onions (just eye-ball it)
-shredded carrots (the more the better! I usually do about 4-6 large carrots)
-frozen peas (again, be generous)... you want enough to have a bunch of peas w/ each scoop of soup!
-Bring to a boil and drop in dumplings!

Dumplings
3 1/2 Cups flour (Half white and half wheat tastes the best!)
1 tsp salt
5 med. or lg. eggs
2 Tbsp oil (olive oil or vegetable is fine)
-Just combine all ingredients and mix together. Knead it for a couple minutes (it's a pretty stiff dough but really forgiving). If you need to get it more pliable or if it's dry, then add a tiny bit of water at a time till its a good consistency.

*** Once the soup is ready for the dumplings, just take your dough and pinch off little pieces (about 1 inch in diameter) and throw them into the pot of boiling soup as you go. Pinch and throw, pinch and throw. By the time you get done with the dough, the dumplings will have mostly all risen to the top of the soup. I let it boil a few more minutes before serving. Don't roll them into a ball or anything else. They cook the best when you just pinch it off, squeeze, and throw! (I added a step...) It's great with fresh ground pepper to taste and some good bread on the side!

*Submitted by Ela Wunderli

Hearty Chicken Noodle Soup

Hearty Chicken Noodle Soup


6 carrots, cut into ½ inch pieces
4 celery ribs, cut into ½ inch pieces
¾ cup finely chopped onion
1 tablespoon parsley
¼ teaspoon pepper
¼ teaspoon cayenne pepper
1 ½ teaspoons mustard seed
2 garlic cloves, peeled and halved
2 boneless chicken breasts
2 boneless chicken thighs
6 can chicken broth
½ pound linguine


In a 5-qt. slow cooker, combine the first six ingredients. Place mustard seed and garlic in spice ball. Place in slow cooker. Add chicken and broth. Cover and cook on high for 5-6 hours or until chicken juices run clear.

Take out spice ball. Remove chicken; cool slightly. Cut chicken into pieces and return to soup. Cut linguine into thirds, stir linguine into soup; cover and cook for 45 minutes or until tender.

Yield 12 servings (3 quarts).