Mommy Invented
2 C cooked chicken
8 cloves garlic, minced
1/2 C minced onion
3 eggs, beaten
4 C cooked riced, COLD
1 C peas and carrots, cooked
1 TB olive oil
1/2 C soy sauce
1/2 C white cooking wine
Heat oil and soy sauce in large skillet. Add cooking wine. Stir fry the rice. Push rice aside and scramble the eggs. Mix in chicken and veggies. Push to side, and brown onion and garlic.
We love chicken fried rice. Our family has graduated to our two largest cast iron skillets for this meal. It freezes well and warms up nicely if there are any leftovers. Daddy likes to put crushed red pepper on this and he can really spice it up! Mommy likes to add more soy sauce. Lately we have been leaving out the egg so Joshua can enjoy this with us. This is so very yummy! I hope you can enjoy it with your family as well.
Love Always,
Mommy
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Saturday, September 29, 2012
Friday, September 21, 2012
Chicken Schnitzel
Online in some unrecorded place
2 large eggs
1 tsp dried parsley
1 tsp coarse salt
1/4 tsp ground pepper
1/2 C bread crumbs
1/4 C parmesan cheese
4 chicken cutlets, pounded to an even 1/4" thickness
olive oil
3 TB butter
4 cloves garlic, minced
3/4 C dry white wine
1 1/2 C chicken broth
1 TB lemon juice
Beat eggs in a shallow bowl with parsley, salt, and pepper. In a separate bowl, combine bread crumbs and parmesan cheese. Dip each cutlet into the egg mixture, coating completely, then dredge in breadcrumb mixture, patting it on to help it stick.
Heat olive oil in a large skillet over medium high heat. Cook the coated cutlets in oil until golden brown and cooked through, about 3 minutes per side. Transfer cooked chicken to an oven proof pan and keep in a warm oven while cooking remaining cutlets and making the sauce.
Heat the butter until melted. Cook the garlic until brown. Add the wine. Stir in chicken broth and lemon juice. Simmer 2 minutes. Pour broth mixture over cutlets and serve. Garnish with parsley and lemon slices.
Early in our marriage Daddy & Mommy lived in Germany and we ate a lot of chicken schnitzel- some of it was outstanding and some wasn't so good. When we returned to the United States we really missed our schnitzel. Mommy found this recipe online and it was a HUGE hit! Daddy especially likes this! It was just what Daddy & Mommy were missing. I haven't made this in a very long time and I think we are overdue for some schnitzel. I see a trip to the store for some chicken in the very near future!
Love Always,
Mommy
2 large eggs
1 tsp dried parsley
1 tsp coarse salt
1/4 tsp ground pepper
1/2 C bread crumbs
1/4 C parmesan cheese
4 chicken cutlets, pounded to an even 1/4" thickness
olive oil
3 TB butter
4 cloves garlic, minced
3/4 C dry white wine
1 1/2 C chicken broth
1 TB lemon juice
Beat eggs in a shallow bowl with parsley, salt, and pepper. In a separate bowl, combine bread crumbs and parmesan cheese. Dip each cutlet into the egg mixture, coating completely, then dredge in breadcrumb mixture, patting it on to help it stick.
Heat olive oil in a large skillet over medium high heat. Cook the coated cutlets in oil until golden brown and cooked through, about 3 minutes per side. Transfer cooked chicken to an oven proof pan and keep in a warm oven while cooking remaining cutlets and making the sauce.
Heat the butter until melted. Cook the garlic until brown. Add the wine. Stir in chicken broth and lemon juice. Simmer 2 minutes. Pour broth mixture over cutlets and serve. Garnish with parsley and lemon slices.
Early in our marriage Daddy & Mommy lived in Germany and we ate a lot of chicken schnitzel- some of it was outstanding and some wasn't so good. When we returned to the United States we really missed our schnitzel. Mommy found this recipe online and it was a HUGE hit! Daddy especially likes this! It was just what Daddy & Mommy were missing. I haven't made this in a very long time and I think we are overdue for some schnitzel. I see a trip to the store for some chicken in the very near future!
Love Always,
Mommy
Garlic Lime Chicken
Origin unknown
1 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp thyme
6 boneless, skinless chicken breasts
2 TB butter
2 TB olive oil
1 C chicken broth
1/2 C lime juice
In a bowl, mix the dry ingredients. Evenly sprinkle both sides of the chicken with mixture.
In a large skillet, heat butter and olive oil together over medium high heat. Sauté chicken until golden brown, about 5 minutes each side or until cooked through. Remove chicken and add lime juice and chicken broth to the pan. Whisk up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat.
When we lived in Utah Mommy used to make this on a regular basis. I made a large master batch of the spices and stored it in a spice jar so I could make this quickly by just sprinkling the spices on the chicken instead of putting them in a bowl and dredging the chicken through it. This is a great recipe for when company comes over.
Love Always,
Mommy
1 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp thyme
6 boneless, skinless chicken breasts
2 TB butter
2 TB olive oil
1 C chicken broth
1/2 C lime juice
In a bowl, mix the dry ingredients. Evenly sprinkle both sides of the chicken with mixture.
In a large skillet, heat butter and olive oil together over medium high heat. Sauté chicken until golden brown, about 5 minutes each side or until cooked through. Remove chicken and add lime juice and chicken broth to the pan. Whisk up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat.
When we lived in Utah Mommy used to make this on a regular basis. I made a large master batch of the spices and stored it in a spice jar so I could make this quickly by just sprinkling the spices on the chicken instead of putting them in a bowl and dredging the chicken through it. This is a great recipe for when company comes over.
Love Always,
Mommy
Friday, June 22, 2012
Chicken with Wahoo Sauce
Best of Country Slow Cooker Recipes
6 chicken breasts, cut in half
2 tsp dried oregano
1 tsp Lawry's seasoned salt
1/2 tsp pepper
2 TB butter
1 C. water
3/4 C. lemon juice
8 cloves garlic, minced
4 tsp. chicken bouillon
4 tsp. dried parsley
Combine the oregano, Lawry's, and pepper. Sprinkle on the chicken. Brown the chicken in butter in a skillet over medium heat. Transfer to the crock pot.
Saute the garlic in the skillet. Add the water, lemon juice, and bouillon to the skillet. Bring to a boil, stirring to loosen the browned bits. Pour over chicken.
Cover and cook on low for 1-2 hours or until chicken in no longer pink. This cooks up fairly quickly. Baste the chicken and add the parsley.
Serve the "wahoo sauce" over the chicken and some rice.
Mommy has often doubled the wahoo sauce recipe as it is well liked in our household. This is an easy recipe to overcook and make the chicken too dry so don't let it cook too long.
Love Always,
Mommy
6 chicken breasts, cut in half
2 tsp dried oregano
1 tsp Lawry's seasoned salt
1/2 tsp pepper
2 TB butter
1 C. water
3/4 C. lemon juice
8 cloves garlic, minced
4 tsp. chicken bouillon
4 tsp. dried parsley
Combine the oregano, Lawry's, and pepper. Sprinkle on the chicken. Brown the chicken in butter in a skillet over medium heat. Transfer to the crock pot.
Saute the garlic in the skillet. Add the water, lemon juice, and bouillon to the skillet. Bring to a boil, stirring to loosen the browned bits. Pour over chicken.
Cover and cook on low for 1-2 hours or until chicken in no longer pink. This cooks up fairly quickly. Baste the chicken and add the parsley.
Serve the "wahoo sauce" over the chicken and some rice.
Mommy has often doubled the wahoo sauce recipe as it is well liked in our household. This is an easy recipe to overcook and make the chicken too dry so don't let it cook too long.
Love Always,
Mommy
Chicken Pot Pie
Mommy modified recipe
1/4 C. butter
2 TB minced onion, rejuvenated
7 TB flour
3 C. chicken broth
1/2 tsp. thyme
1/2 C frozen peas, cooked
1 C frozen corn, cooked
1/2 C. frozen carrots, cooked
1 C. frozen hashbrowns, thawed but not cooked
2 C. chicken, cooked and cubed
1 refrigerated pie crust, thawed (If frozen, takes 60-90 min. to thaw)
Preheat over to 400 degrees. Cook and cube the chicken.
Rejuvenate the minced onion in 4 TB of cold water. Set hashbrowns out to thaw.
Put water on to boil to cook the frozen veggies. When water boils, add all the vegetables and bring water back to a boil. Cook for 3-5 minutes. Drain and set aside.
In a saucepan melt the butter. Add the onion and sauté. Sprinkle the flour over the onion mixture and stir with a whisk. Add the chicken broth and stir well to make sure there are no flour lumps. Stir in thyme.
Heat over medium heat until boiling and thickened, stirring frequently.
Add peas, carrots, corn, hashbrowns, and chicken to the gravy. Boil for a minute or two. Pour into a 9 inch pie dish or cast iron skillet. Place pie crust on top. Pinch edges under then press the crust with a fork to seal it well. Cut small slits with a knife to allow steam to escape.
Bake at 400 degrees for 15 minutes. Cover the edges of the crust with foil and cook for 5-10 minutes longer or until crust is brown. Remove pie from oven and allow it to sit for 5-10 minutes for the gravy to firm back up.
At one point Daniel declared this his favorite meal. It is a favorite with all of Team Southerland. We are now having to double this recipe. I think we need to make this again soon! Mommy will sometimes cook up a bunch of chicken, cube it, and put it in the freezer. That cuts down on the prep time for a meal like this one. Anything you can do ahead of time makes dinner prep easier and quicker so you don't have to spend a lot of extra time in the kitchen each evening.
Love Always,
Mommy
1/4 C. butter
2 TB minced onion, rejuvenated
7 TB flour
3 C. chicken broth
1/2 tsp. thyme
1/2 C frozen peas, cooked
1 C frozen corn, cooked
1/2 C. frozen carrots, cooked
1 C. frozen hashbrowns, thawed but not cooked
2 C. chicken, cooked and cubed
1 refrigerated pie crust, thawed (If frozen, takes 60-90 min. to thaw)
Preheat over to 400 degrees. Cook and cube the chicken.
Rejuvenate the minced onion in 4 TB of cold water. Set hashbrowns out to thaw.
Put water on to boil to cook the frozen veggies. When water boils, add all the vegetables and bring water back to a boil. Cook for 3-5 minutes. Drain and set aside.
In a saucepan melt the butter. Add the onion and sauté. Sprinkle the flour over the onion mixture and stir with a whisk. Add the chicken broth and stir well to make sure there are no flour lumps. Stir in thyme.
Heat over medium heat until boiling and thickened, stirring frequently.
Add peas, carrots, corn, hashbrowns, and chicken to the gravy. Boil for a minute or two. Pour into a 9 inch pie dish or cast iron skillet. Place pie crust on top. Pinch edges under then press the crust with a fork to seal it well. Cut small slits with a knife to allow steam to escape.
Bake at 400 degrees for 15 minutes. Cover the edges of the crust with foil and cook for 5-10 minutes longer or until crust is brown. Remove pie from oven and allow it to sit for 5-10 minutes for the gravy to firm back up.
At one point Daniel declared this his favorite meal. It is a favorite with all of Team Southerland. We are now having to double this recipe. I think we need to make this again soon! Mommy will sometimes cook up a bunch of chicken, cube it, and put it in the freezer. That cuts down on the prep time for a meal like this one. Anything you can do ahead of time makes dinner prep easier and quicker so you don't have to spend a lot of extra time in the kitchen each evening.
Love Always,
Mommy
Thursday, May 5, 2011
Creamy Noodles & Peas
Mommy Creation
Double batch of Cream of "Whatever" Soup
Thyme
1 tsp. salt
2 C. cheddar cheese, divided
frozen peas, cooked & drained
1- 8 oz. package rice spaghetti, cooked & drained
potato chips, crushed
optional- 1 can chicken breast or tuna, drained well
Make the Cream of Whatever Soup. Add thyme, salt, and 1 1/2 C. cheese. Stir in peas and pasta. Stir in chicken or tuna if desired. Top with remaining cheese and crushed potato chips. Yum!
Mommy created this for lunch today and it was a hit. Fast, easy, and delicious is my kind of lunch! Enjoy!
Love Always,
Mommy
Double batch of Cream of "Whatever" Soup
Thyme
1 tsp. salt
2 C. cheddar cheese, divided
frozen peas, cooked & drained
1- 8 oz. package rice spaghetti, cooked & drained
potato chips, crushed
optional- 1 can chicken breast or tuna, drained well
Make the Cream of Whatever Soup. Add thyme, salt, and 1 1/2 C. cheese. Stir in peas and pasta. Stir in chicken or tuna if desired. Top with remaining cheese and crushed potato chips. Yum!
Mommy created this for lunch today and it was a hit. Fast, easy, and delicious is my kind of lunch! Enjoy!
Love Always,
Mommy
Wednesday, May 26, 2010
Lemon Chicken
Greek Chicken
From the Cooking Kingdom Style cookbook
Renee Berzins
6 frozen chicken breasts
2 C. olive oil
3/4 C. lemon juice
3 T. oregano
1 TB + 2 tsp garlic salt
pepper to taste
Place chicken in a 9x13 dish. Cover with olive oil and lemon juice. Season with oregano, garlic salt, and pepper. Cover tightly and bake at 250 degrees for 4-6 hours. Serve over rice using the juices in the pan to flavor the rice.
We tried this tonight for the first time and it is a winner! Yum! We all thought this was so good. I am sure this is going to become a staple around here. The original recipe calls for chicken breast halves with the bone in and cook it for 10-12 hours. I modified it to use the boneless chicken breasts instead. I am so glad we found a yummy chicken recipe. We needed a new one! Hannah says, "It's really good!" Daniel says, "It's the most tastiest and easy to cut." :)
Love Always,
Mommy
From the Cooking Kingdom Style cookbook
Renee Berzins
6 frozen chicken breasts
2 C. olive oil
3/4 C. lemon juice
3 T. oregano
1 TB + 2 tsp garlic salt
pepper to taste
Place chicken in a 9x13 dish. Cover with olive oil and lemon juice. Season with oregano, garlic salt, and pepper. Cover tightly and bake at 250 degrees for 4-6 hours. Serve over rice using the juices in the pan to flavor the rice.
We tried this tonight for the first time and it is a winner! Yum! We all thought this was so good. I am sure this is going to become a staple around here. The original recipe calls for chicken breast halves with the bone in and cook it for 10-12 hours. I modified it to use the boneless chicken breasts instead. I am so glad we found a yummy chicken recipe. We needed a new one! Hannah says, "It's really good!" Daniel says, "It's the most tastiest and easy to cut." :)
Love Always,
Mommy
Monday, December 28, 2009
Chicken Nuggets
Laura at Heavenly Homemakers
http://heavenlyhomemakers.com/blog/high-five-recipe-popcorn-chicken
6-8 boneless, skinless chicken breasts
1/2 C. white flour
1/2 C. wheat flour
1 1/4 tsp. sea salt
3/4 tsp. garlic powder
1/2 C. butter
Preheat oven to 350 degrees. Place butter in a 13"x11" pan and melt butter by placing pan in oven. Don't let the butter burn! In a gallon zip lock, combine flours, sea salt, and garlic powder. Using meat scissors, cut chicken into bite size chunks and throw into zip lock bag. Zip up bag and shake well to coat the chicken. Pour chicken into colander over the sink or garbage can to shake off excess coating.
Put chicken into pan and bake at 350 degrees for 12 minutes. Stir well and bake for another 12 minutes.
We had this for dinner tonight and it is one of our favorites. I found this recipe from Laura at Heavenly Homemakers but I modified it so much that it doesn't look much like the original recipe. :) I think using a whole stick of butter really adds to the yummy-ness of this recipe! I usually serve this with french fries or rice and a vegetable. Yum!
Love Always,
Mommy
http://heavenlyhomemakers.com/blog/high-five-recipe-popcorn-chicken
6-8 boneless, skinless chicken breasts
1/2 C. white flour
1/2 C. wheat flour
1 1/4 tsp. sea salt
3/4 tsp. garlic powder
1/2 C. butter
Preheat oven to 350 degrees. Place butter in a 13"x11" pan and melt butter by placing pan in oven. Don't let the butter burn! In a gallon zip lock, combine flours, sea salt, and garlic powder. Using meat scissors, cut chicken into bite size chunks and throw into zip lock bag. Zip up bag and shake well to coat the chicken. Pour chicken into colander over the sink or garbage can to shake off excess coating.
Put chicken into pan and bake at 350 degrees for 12 minutes. Stir well and bake for another 12 minutes.
We had this for dinner tonight and it is one of our favorites. I found this recipe from Laura at Heavenly Homemakers but I modified it so much that it doesn't look much like the original recipe. :) I think using a whole stick of butter really adds to the yummy-ness of this recipe! I usually serve this with french fries or rice and a vegetable. Yum!
Love Always,
Mommy
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