Chicken Soup
My recipe for chicken soup is not special in any way its fast, its simple and my family loves it. I use the largest stock pot that I have I use bone-in chicken breasts with the skins on, I usually use about 4 of them season the water with 3 whole peppercorns and about 1tbsp of salt, put the lid on and let the chicken cook. Once the chicken is cooked I let it cool, in the meantime I add about 5 more cups of water to the pot and about 4 tbsp of chicken bouillon. I buy a jar of it at the grocery store. I don't like the cubes... too much money and you need many of them to add flavor. Once the water has been re- seasoned with chicken stock I add my veggies.. usually it consists of carrots, celery, sometimes I add corn on the cob- my kids love corn on the cob. I also add about a 1/2 a bag of noodles, this varies too sometimes egg noodles sometimes spaghetti noodles sometimes rice. Bring the liquid to a rolling boil, then turn heat down and let it simmer for 30 minutes. Once the chicken has cooled down enough to work with, I shred it and add to the soup. That's it easy and 10 items or less!
Grilled Chicken and Pineapple Sandwiches
you will need:
boneless skinless chicken breasts (butterflied and cut in half)
2 tsp of oil veggie, olive etc your choice
salt and pepper to taste
1 tsp chili seasoning per chicken breast
1 can of pineapple slices
Season chicken with salt and pepper, oil and chili seasoning. Chili seasoning is not really spicy hot, it adds more of a smokey flavor than anything. Grill chicken indoors or out until cooked thoroughly. Grill pineapple slices about 1 minute per side, just so you see the grill marks.
Serve on your choice of bun top with your favorite toppings. Toppings that i suggest and love, grilled red onions, mayo, lettuce, tomato, avocado
chicken enchilada casserole
A family favorite!! I remember the first time I made this my husband and his uncle ate the whole entire casserole!!
6 cups of shredded chicken meat
2 cans of cream of chicken soup
1 package of yellow corn tortillas
2 packages of your favorite cheeses I use Monterrey jack and sharp cheddar
1 jar of mild or hot salsa
1 large can of tomato sauce
salt and pepper
Preheat oven to 350
Assembling this casserole is very similar to making a lasagna start by adding some tomato sauce as your first layer that way, it doesn't stick to the bottom. I usually combine my diced tomatoes and tomato sauce together. First layer tortillas, make sure to cover the casserole dish as much as possible, next layer about 2 tbsp of cream of chicken soup mixture, next layer some chicken, next layer some sauce - enough to cover the chicken and tortillas almost completely, salt and pepper and cover with cheese. Repeat this until you are close to the top of the casserole your final layer should be a cheese mixture. Cover casserole with foil and bake until bubbly, then remove foil and let cheese brown slightly... Enjoy!!
cream of chicken and rice soup
4 cups of chicken
2 carrots peeled and sliced medium thin
2 cups of whole grain white rice
2 tbsp corn starch
2 cups milk (whole or 2%)
1 bay leaf
This soup's beginning is pretty much the same as regular chicken soup, you start by poaching your chicken and setting aside to cool before you shred it and put it back in. Add approx. 5 more cups of water and 4 tbsp of chicken bouillon and the bay leaf. Bring to a boil. Add the cornstarch to the milk and add to the soup this will thicken the soup and give it the "creamy" taste. If needed, add more milk soup should be a dull white color. add rice and chicken and simmer for 30 minutes..
Chicken Salad4 cups of chicken - you can use a rotisserie chicken from your local grocery store or start fresh and poach or roast about 4 bone in chicken breast seasoned with salt and pepper
1/3 cup mayonnaise
1 can of mixed veggies( corn, carrots, potatoes)
salt and pepper to taste
once chicken is cooled enough to work with shred chicken into to a bowl. Add the rest of ingredients. Chill for at least one hour and serve as sandwiches or with crackers
Fried Chicken
The secret to really good fried chicken, in my opinion is using buttermilk. It adds a tangy taste and tenderizes at the same time when left to marinate for 24 hours. Once your chicken has been marinated, give the chicken a really good coat with some seasoned flour( I use salt and pepper, garlic powder and a little bit of paprika... and for those who are more adventurous, use some cayenne)
more recipes will be posted soon
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