Jamabalya

I like this because it's fast, easy, and a great way to use up leftover ham!! If you don't use ham in it, you may need to add more salt. I've been known to use all sorts of leftover meats in this though and it's always good! I just kind of throw in whatever I have, but this is a basic recipe.

2 Tblsp oil

1 ½ cups chopped onion

1 bell pepper, chopped

2 cloves garlic

2 cups cubed ham, or chicken, or sausage (cooked)

½ tsp thyme

½ tsp salt

¼ tsp black pepper

¼ tsp cayenne pepper (or more if you want it hotter)

¼ tsp creole seasoning (or more to taste) optional

1 16-oz can diced tomatoes

1 cup chicken broth

Rice

Saute onion, peppers, and garlic in oil until slightly brown. Add meats. Add seasoning, tomatoes and broth. Bring to boil. Serve over cooked rice.

Coconut Chicken

I found this online the other day and tried it tonight. I tweaked it (as usual) to fit my needs, so here's my version.

Ingredients:
1 egg, lightly beaten
1 cup sweetened coconut
1/2 cup flour
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
3 chicken breasts
1/2 cup apricot jam (I used peach and just added a little lemon juice)
2-4 TBSP coarse ground mustard, to taste
cooked rice
canned apricots

Directions:
Preheat oven to 400. Mix coconut, flour, salt, garlic, and pepper. Cut chicken into large strips. Dip into egg mixture, then coat in coconut mixture. Place in a greased pan. Sprinkle any remaining coconut mix on top if desired. Spray top of chicken with Pam as well. Bake 30-40 minutes, until chicken is cooked and coconut is browned a little. For sauce, just mix the jam and the mustard to taste. To serve, pile rice onto plates. Place chicken on top, and pour sauce on top. Lastly, place apricots on the top and serve warm.

Chicken Pot Pie

I have to post this because it's my favorite pot pie recipe, and my family loves it. However, it's in storage with everything else. And so I don't have to spend another half hour finding it again when I want it next, I'm posting it here!

12-16 Servings
Prep: 40 min. Bake: 35 min. + standing

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
2/3 cup chopped onion
1 cup butter, cubed
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
Pastry for two double-crust pies (9 inches)

Directions
Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside.
In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from the heat.
Line two 9-in. pie plates with bottom pastry; trim pastry even with edge. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges.

Bake one potpie at 425° for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3 months.

To Use Frozen Pot Pie: Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; bake 70-80 minutes longer or until crust is golden brown. Yield: 2 potpies (6-8 servings each).

To use frozen pot pie: Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; bake 70-80 minutes longer or until crust is golden brown.

Jamaican Chicken and Potatoes

INGREDIENTS
Jamaican Jerk Seasoning (see recipe below)
3 to 3 1/2 lb whole chicken
2 Tbsp oil
3 medium baking potatoes, cut lengthwise into fourths (I always make extra potatoes)

DIRECTIONS
Make Jamaican Jerk Seasoning. Heat oven to 375. Line roasting pan with aluminum foil. Place chicken, breast side up, on rack in roasting pan. Brush 1 TBSP of the oil over chicken. Rub 2 TBSP seasoning into the chicken skin. Brush remaining Tbsp oil over potatoes and sprinkle with remaining seasoning (I do the potatoes in a Ziploc bag, or a container, and shake them). Place potatoes on rack around chicken. Roast uncovered 60-75 minutes, until potatoes are tender and meat has reached a temperature of 180. Let chicken stand 15 minutes, then carve.

Jamaican Jerk Seasoning
1 Tbsp instant minced onion
2 tsp dried thyme leaves
1 tsp ground allspice
1 tsp ground pepper
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground red pepper (cayenne)

Mix all ingredients. Can be stored in a cold, dry place for up to 6 months.

Orange Chicken

2 Tbsp oil
1 1/2 lb boneless skinless chicken breast, cubed

2/3 cup warm water
1/2 cup brown sugar
1/4 cup orange juice
1/4 cup soy sauce
1/4 cup ketchup
2 Tbsp white vinegar
5 to 8 cloves garlic, minced
1/2 tsp crushed red pepper flakes, or to taste
1/8 tsp cinnamon, or to taste
1/8 tsp cloves, or to taste
1/8 tsp black pepper, or to taste
2 tsp grated orange peel

4 tsp cornstarch
1/4 cup cold water

chopped green onions for garnish, if desired

3 cups cooked white rice

Directions:
Cook chicken in oil until outside is brown and inside is no longer pink, about 10-12 minutes.
Meanwhile, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, red pepper flakes, cinnamon, cloves, pepper, and orange peel until sugar is dissolved.
Add sauce to chicken and bring to a boil. Reduce heat. Cover and simmer 30 minutes stirring occasionally.
Mix the cornstarch and cold water, then slowly add to boiling chicken. Boil and stir 1 minute, or until thickened.
Serve over warm rice and garnish with green onions.

Chicken Soup with Rice, Mint, and Lemon

Now before you disregard this post completely, let me say that this turned out to be one of my favorite soups. I was pleasantly surprised by it's flavor. I'm not a mint person and neither is Shane. And anyone who knows him, knows he DOES NOT like fruit with his meats. But this was VERY good and amazingly filling. I' will make it again.

Prep time - 20 min.

Cook time - 50 min.

Ingredients:

2 quarts canned reduced-sodium chicken broth

1 whole chicken breast

1 large yellow onion, coarsely chopped

4 - 2 x 1/2 inch strips of lemon zest

3 sprigs fresh mint

2 sprigs parsley

1 sprig fresh thyme (or 1/4 tsp. dried thyme, crumpled)

1 clove garlic, minced

4 black peppercorns, crushed

1 cup cooked long-grain rice

1 to 2 teaspoons lemon juice

1 tsp. salt

1/4 cup chopped fresh mint

Optional garnishes (but highly recommended for color and a gourmet touch):

lemon slices

mint sprigs

Directions:

1. In a 4-quart saucepan over high heat, bring stock, chicken breast, onion, zest, mint, parsley, thyme, garlic, and peppercorns to a boil. Reduce the heat to low and simmer, covered, until chicken is tender (about 30 to 35 minutes.)

2. With a slotted spoon, transfer chicken breast to a cutting board to cool. Strain soup into a large bowl, discarding all solids.

3. Return soup to the pan, set over high heat, and boil, uncovered, until the soup has reduced slightly - about 10 minutes.

4. Meanwhile, shred the chicken. Add to soup along with rice, lemon juice, salt, and chopped mint. Heat about 2 minutes more, ladle into soup bowls, and garnish with lemon slices and mint if desired. (The lemon and mint garnish add color and are a nice touch.)

Makes 4 servings.

1 Serving: Calories 237; Total Fat 4 g; Saturated Fat 1 g; Protein 21 g; Sodium 641 mg; Cholesterol 60 mg

Crockpot Chicken Burritos

Ingredients:
2-3 chicken breasts
2 cups salsa
2 cans beans, any kind

Drain and rinse beans. Place chicken, salsa, and beans in crockpot and cook for 5-6 hours. Shred chicken and return to crockpot. Cook another hour. Serve in warm tortillas with cheese, sour cream, more salsa, lettuce, tomatoes, etc.

This is super easy, and pretty good too. It doesn't really taste too salsa-ish, which surprised me. My kids both liked it.

Mexican Chicken Manicotti

I tried this tonight on a whim and was pleasantly surprised. My kids even liked it! It's kind of a fun twist on Manicotti.

Ingredients:
1 package (8 ounces) manicotti shells
2 cups cubed cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese, divided
1-1/2 cups (6 ounces) shredded cheddar cheese
1 cup (8 ounces) sour cream
1 small onion, diced, divided
1 can (4 ounces) chopped green chilies, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup salsa
2/3 cup milk

Directions:

Cook manicotti according to package directions. Meanwhile, in a large bowl, combine the chicken, 1-1/2 cups Monterey Jack cheese, cheddar cheese, sour cream, half of the onion and 6 tablespoons chilies. In another bowl, combine the soup, salsa, milk and remaining onion and chilies. Spread 1/2 cup in a greased 13-in. x 9-in. baking dish. Drain manicotti and rinse in cold water; stuff each with about 1/4 cupful chicken mixture. Arrange over sauce in baking dish. Pour remaining sauce over shells. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted. Yield: 7 servings.

Mozzarella Stuffed Chicken

411 calories, 4 g. carbs

I like to make extra chicken because it makes a wonderful lunch the next day!!! If stored in a covered container, the chicken will keep for up to 2 days. To reheat, arrange the chicken in a baking dish, cover, and bake at 350 until heated through, 10-15 minutes. Drizzle with a little olive oil to replace lost moisture. (The microwave works well too. :) )

4 boneless, skinless chicken breast halves (6 oz. each)
1 Tblsp. fresh basil or 1/2 tsp. dried
4 slices (6 oz.) smoked or regular mozzarella cheese, each 1/4" thick (I use string cheese and cut it in half)
1/2 tsp. salt
1/4 tsp. ground black pepper
2 Tblsp. olive oil
1 large green and/or red bell pepper, cut into thin strips
1/3 cup dry white wine or chicken broth
1/3 cup (3 oz) pitted ripe kalamata olives, quartered lengthwise (opt.)

Preheat the oven to 350.
Make a 3"-long horizontal pocket in each chicken piece (cut through the thicker edge to 1/2" from the opposite edge). Sprinkle basil into the pocket. Slip cheese slice into each pocket, folding it as needed to fit. Close the edges and secure with toothpicks. Season with 1/4 tsp. of the salt and pepper.
Heat the oil in a large skillet over medium-low heat. Stir in the bell pepper and season with the remaining 1/4 tsp. salt. Cook, stirring occasionally, until lightly browned and starting to wilt, 4 to 5 minutes. Push the pepper to the edge of the skillet and add the chicken. Cook until lightly browned, 2 to 3 minutes. Turn, and brown the other side of 2 to 3 minutes.
Transfer chicken to a baking dish. Arrange the pepper around the chicken. Add the wine or broth and the olives (opt.)
Bake, uncovered, until the chicken juices run clear and a meat thermometer registers 170 degrees, 12 to 15 minutes, turning once or twice.
Using a slotted spoon, remove the chicken to plates and top with the peppers and olives. There should be about 2 Tblsp. of juices in the pan. If more, set the skillet over medium heat and cook until the liquid is reduced, 1 to 3 minutes. Spoon over the chicken.

Makes 4 servings

Tangy Chicken Nuggets

I thought I might share a recipe that my family loves! The girls love to help out with this and they are so tasty. I always get compliments when I make them. (This is the same recipie I posted on my blog several months ago but thought I'd log it in here too.)

Ingredients:
1 lb. boneless, skinless chicken breasts
1/4 cup all-purpose flour
1/4 tsp. salt
1/8 tsp. pepper
2 cups crushed crackers (I use Saltines)
1 tsp. oregano
1 egg white
1 Tblsp. water
3 Tblsp. BBQ sauce
2 Tblsp. peach or apricot jam

Instructions:
Preheat oven to 400 degrees.

Cut chicken into 1-inch chunks. Place flour, salt, and pepper in resealable plastic food storage bag. Combine cracker crumbs and oregano in another bag. Whisk egg white together with water in a small bowl.

Place 6 or 8 chicken pieces in bag with flour mixture; seal bag and shake until coated. Remove chicken from bag and dip chicken pieces into egg white mixture, coating all sides. Place in cracker crumbs until coated. Place on shallow baking pan. Repeat with remaining chicken pieces. Bake until nuggets are golden brown, about 10-13 min.

To make dippinng sauce, stir together the BBQ sauce and jam in a small saucepan. Cook and stir over low heat until heated through. Serving chicken nuggets with dipping sauce (or I like ranch). If freezing nuggets for use at another time, do not prepare dipping sauce at this time.

Note: If you don't want to use apricot jam, honey can be used to sweeten the sauce while 1 tsp. cider vinegar and a few drops of hot pepper sauce will give the sauce a tany flavor.

Honey Mustard Grilled Chicken

INGREDIENTS
1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves

DIRECTIONS
Preheat the grill for medium heat.
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, Place the chicken and the remaining sauce in a Ziploc bag and marinade for 1-3 hours, if desired.
Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!