Cashew Chicken

This recipe is a hit with my family.  Its quick and easy to throw together and can feed a crowd.  I serve broccoli and brown rice on the side.

Cashew Chicken

 

• 3/4 cup roasted, unsalted cashews
• 1-1/2 pounds boneless, skinless chicken breasts or tenderloins, cut into 1-1/2 inch pieces
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 6 medium garlic cloves, minced
• 8 scallions (1 bunch), white and green parts separated, each cut into 1-inch pieces
• 2 tablespoons rice vinegar
• 4 tablespoons hoisin sauce, best quality such as Kikkoman or Lee Kum Kee
• 1 tablespoon soy sauce
• 1/4 cup water
• 1/4 teaspoon Asian sesame oil

Instructions

1. Preheat the oven to 350°F.
2. Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. (They will crisp up as they cool.)
3. Place the chicken pieces in a large bowl. Sprinkle with salt and pepper and toss to coat evenly.
4. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and stir-fry (stir as you cook) until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.
5. Add the remaining tablespoon vegetable oil to the skillet; then add remaining chicken, garlic and white parts of the scallions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds.
6. Add the hoisin sauce, soy sauce and water; cook, tossing, until the chicken is cooked through, about 1 minute. Remove from the heat. Stir in the scallion greens, cashews and sesame oil. Serve immediately
7. http://www.onceuponachef.com/2010/03/cashew-chicken.html 

Creamy Chicken, Bacon and Broccoli Pasta

I think this is my new favorite pasta dish.  I love this pasta dish because I feel like I'm getting alot of flavor without the loads of fat that you get with an alfredo sauce.  You could put any veggies in this meal.  For the chicken part, I just grabbed some frozen rotisserie chicken that I had in the freezer.  This meal came together very fast, and will be a week night staple in my house.  My kids ate the whole thing, even all the vegetables.  If you hate bacon (which I can't even imagine) leave it out, it will still be good.  You could also just make this vegetarian and put tons of different types of vegetables in it.  It would end up being a like a pasta primavera.
Make sure to salt your pasta water!!!! Super important.  The water should taste like the ocean.  You are using the pasta water for part of the sauce, and it needs to be flavorful!

Creamy Chicken, Bacon and Broccoli Pasta

12 oz. pasta (any shape)
1 c. shredded, cooked chicken
2 heads of broccoli, cut up into florets
1/2 small onion, sliced into 1/2 moons
4 slices of bacon
4 oz. 1/3 less fat cream cheese
3 cloves garlic, minced
juice of 1 lemon
Lawry's season salt to taste
salt and pepper to taste

Slice bacon into little pieces.  Cook bacon in a large skillet until golden brown and crisp.  Remove with a slotted spoon to drain on paper towels.  Leave all but 1/2 tbs of bacon grease in the skillet.  Start pasta water to boil.  Season with salt when the water comes to a boil, it should taste like the ocean water.  Add pasta, and set the timer for 4 minutes under the time it says to cook it. 
Over medium heat, add onion to the skillet until crisp tender.  Add cream cheese to the skillet, and retrieve about 1- 1 1/2 c. of pasta water from the pot. Add some pasta water to the skillet to loosen up the cream cheese.  Add bacon back to the skillet. 
Once the timer goes off for the pasta, add the broccoli florets to the pasta pot, and set the timer for 3 more minutes.  When it is done, drain, and set aside. 
Add garlic to the skillet, and more pasta water if needed to thin it out. Cook for about 1 minute.  Take skillet off the heat, add broccoli and pasta, shredded chicken, and the juice of one lemon.  Stir all together, adding pasta water to make the sauce thin enough.  Taste pasta, and season with lots of pepper, season salt or regular salt until it suits your taste.  Serve immediately. 

TDF Chicken Salad

I have been out of the cooking world for sometime now.  Sorry about that.  There has been a certain something growing in my belly that has sucked the life out of me, and turned me off to food this summer.  Yes, I'm expecting in January, and I'm very excited.
I do have a wonderful recipe to share with you.  Do you hate that chicken salad just tastes like mayonnaise?  I do, and that's why I came up with the TDF version, that I absolutely love.  I usually put this on top of lettuce leaves, eat with crackers or for a party you could put on croissants or rolls.  It really is flavorful, and has lots of crunchy goodness in it.  You will love it!

TDF Chicken Salad

2 c boneless, skinless chicken breast, cubed
1 green apple, chopped
3-4 celery stalks, chopped
1/3 c dried cranberries, cherries, or apricots, chopped
2 green onion, sliced thinly
1/4 c nuts, any kind, chopped (this is optional)

Dressing:
1/3 c mayonnaise
1/3 c sour cream
1 1/2 tsp dried rosemary, crushed up
1 tbs lemon juice
1 tbs honey
1 tsp Dijon mustard
1/2 tsp seasoned salt
salt and pepper to taste

Combine all ingredients together, and chill for flavors to meld together.  Serve on top of lettuce or on bread.

Chicken with Kalamata Olives

This is my 150th recipe that I'm posting on the blog that I started a couple of years ago!  Wow! I love this blog, because it is a hobby of mine that can be shared with the public.  I never feel like this blog is a job, or a commitment, and that is what makes it fun for me.  I love that so many friends and family can try out new recipes, and I love hearing comments from people that I don't even know. I'm excited for 150 more recipes to come...
I have a new obsession.  Kalamata Olives!  I never had olives growing up, and still detest olives in the can.  However, lately I have really really enjoyed Kalamata olives.  They are salty and vinegary, and unique in flavor.   Plus, this meal is on the healthier side I would say.  How bad could that be? This recipe is a tribute to my new love of the olive!

 Chicken with Kalamata Olives

4-5 boneless, skinless, chicken thighs
1 tbs olive oil
1 tbs butter
1 c chicken broth
zest of lemon
juice of  a lemon
1/4 c kalamata olives, sliced in half, and then halved again
1/8 tsp dried thyme
1 tsp dried parsley
1 tbs flour
2 garlic cloves, minced
1/2 c diced onion
tomato, diced
Feta cheese (optional)
fresh parsley(optional)
Salt and pepper

In a large saucepan, heat olive oil and butter over high heat.  Season chicken thighs with salt/seasoned salt and pepper on both sides.  Add chicken to the pan, making sure it is hot enough to get a good sear.  Brown chicken on both sides (don't worry about cooking it through, it will cook later) and remove to a plate for later.

Add dried herbs, and garlic to the pan. Saute for 30 seconds,  add chicken broth, and lemon juice.  Dissolve 1  tablespoon of flour into some water, stirring to make a sort of runny paste.  Add to the broth mixture, whisking to incorporate.  Add chicken and all it's juices back to the pan, along with the olives.  Cover and let mixture simmer for 15 minutes.  Remove lid, and simmer for 15 more minutes.  Add lemon zest.  Serve chicken over rice, cous cous, orzo or noodles.  Garnish with diced tomato, feta cheese and fresh parsley.

Photo and recipe adaptation from here

Teriyaki-Coconut Hawaiian Grilled Chicken

I have made this recipe about 4 times, and I absolutely love it.  I love this recipe because you are not just getting flavorful teriyaki chicken, but teriyaki coconut chicken.  I love all things coconut, and we have alot of recipes in Hawaii that use coconut milk.  This one will not disappoint.  I made this for my parents when they came for a visit, as well as for my sister and her husband during their visit.  It pairs nicely with white rice, and a salad using my amazing Asian dressing.  I have never made this recipe using boneless, skinless chicken breasts, but I'm sure it would be just fine.  I love the way the boneless, skinless thighs taste in this recipe.  And the good thing, is that if you are afraid of overcooking the chicken on the grill, you can't over cook thighs.

Teriyaki-Coconut Hawaiian Grilled Chicken

1 c soy sauce
3/4 c brown sugar

1/2 c water
1/2 can coconut milk (freeze the rest for later use)
1/2 onion, sliced thin
3 garlic cloves, minced
3-4 lbs boneless, skinless chicken thighs

Combine all ingredients into a freezer ziplock bag.  Add chicken, and let marinade at least 8 hours, or up to 12 hours.  Grill chicken until done, enjoy!

 Recipe adapted from here.

Cream of Chicken Soup from Scratch

I have had it with Campbell's cream of chicken soup in the can! I can't stand the flavor, texture or smell of it. I made creamy white enchiladas a couple of months ago using cream of chicken soup, and I couldn't stand it. Each to his own though. It may not be worth it for you to make your own,but it certainly tastes better to make your own. I saw on pinterest, someone calling it "Cream of Crap" soup, I'm a believer. Instead of 15 ingredients in the can, when you make your own, there is only 4-5 at most. I made this for Hawaiian Haystacks, and it was delicious! This made 4 cups of soup. So you could scale this way down to fit the recipe you wanted.

 Cream of Chicken Soup from Scratch (4 cups) 

8 tbs butter
8 tbs flour
4 c chicken stock
3 c milk
1/2 c minced onion
juice of half a lemon

In a pot melt butter, add onions and let cook until onions are translucent. Add flour, and whisk for a minute, letting the flour cook. While whisking, slowly add the chicken stock, and milk, whisking the entire time so that you don't have any lumps. Cook, stirring constantly over medium low heat until thickened to desired consistency. Add lemon juice and pepper at the end.

Chicken Tikka Masala

I know I have been a slacker lately on updating this blog.  I go through phases where I'm inspired by certain recipes I see or cooking shows I watch. I have a couple of recipes that I have made, and have loved, but just haven't gotten around to posting them.
If you have a really yummy, "To Die For" recipe, please email me at rachelleunderwood@hotmail.com.  I would love to experiment with your recipes.  I will test them (because I love to test recipes), and then post on the blog.
Here is an awesome recipe.  I absolutely loved this meal.  It was so good when I made it, and the leftovers were delish!  If you are not familiar with Chicken Tikka Masala, it is chicken that is marinated and grilled and then  thrown into an incredible creamy, spiced tomato sauce, served over rice.  Alot of Chicken Tikka Masala recipes use heavy cream in the sauce, but I opted for fat free half n half.  It still tasted decadent.
If you don't have some of the random seasonings, just leave them out, it will still taste good.  But try and get at least 3 of the spices in there if you can, especially the cinnamon...YUM.

Chicken Tikka Masala

3 boneless, skinless chicken breasts, cut into strips

Marinade:
1 c plain Greek yogurt
1 tbs lemon juice
2 tsp cumin
1 tsp cinnamon
2 tsp ginger
3 garlic cloves minced
2 tsp salt

For the Sauce:
1 tbs butter
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped (leave seeds in if you want spicy)
1 tsp cumin
1 tsp paprika
2 tsp coriander
1 tsp garam masala (or 1/2 tsp cinnamon)
1/2 tsp salt
8 oz. can tomato sauce
1 c. half n half
1/4-1/3 c chopped cilantro

Place all ingredients for the marinade in a large ziplock, then add the chicken.  Marinade for at least and hour or more.  Grill or broil chicken strips, set aside.  Get the rice going while you make the sauce.  To make the sauce, over medium heat add butter to large sauce pan, and then add jalapeno and garlic.  Let cook until softened.  Add all of the spices, including the salt, and let cook for about 1 minute.  Add tomato sauce and half n half, and let simmer for 20 minutes on medium low.  Add grilled chicken to the sauce, and let simmer for another 10 minutes.  Serve over white rice, and garnish the top with chopped cilantro.

Thai Style Chicken and Vegetables

Thank you Rachel Ray for this amazing recipe.  I loved the flavors in this dish.  I'm always looking for something easy but interesting in a recipe.  I modified the original recipe just a bit to suit my taste.  The original recipe called for a cup of basil, which I did not have.  I left it out, and didn't even miss it.  But by all means, if you have an abundance of basil try it! This was super yummy and something special to make!

Thai Style Chicken and Vegetables

4 tbs oil
1 1/2-2 pounds of boneless skinless chicken breast, cut into bite sized peices
Salt and pepper
1 c shredded carrots
1 onion, sliced thinly
3 large garlic cloves, chopped
2 inch piece of ginger, grated
1 jalapeno pepper, seeded and finely chopped
1 red bell pepper, seeded and thinly sliced
3/4 c chicken broth
1 (13.5 oz) can light coconut milk
1 (10 oz.) box of frozen peas
1/4 c fresh cilantro leaves, coursely chopped
1 lime, zested and juiced

Heat a large skillet over medium high heat with 2 tbs of oil.  Season chicken generously with salt and pepper.  Add chicken to the skillet and brown it for about 5 minutes.  Remove chicken to a plate.  Add remaining tbs of oil to the skillet, then add carrots, ginger, onion, garlic jalapeno, and bell peppers and cook, stirring frequently for about 2-3 minutes. Add the chicken broth and coconut milk, turn the heat up to high and simmer for 5 minutes.  Add chicken back to skillet and cook for another 3-4 minutes.  Remove from the heat and add frozen peas, cilantro, lime zest and lime juice.  Serve with white rice.

Sweet and Sour Chicken

This recipe is in my husbands words, "super good". You will no longer have to go to a Chinese restaurant to have sweet and sour chicken. I like Chinese food alot, but it is very difficult for me to replicate dishes that you would get @ a place say like Pick up Sticks.
This recipe really delivers on flavor, texture, and ease. I tell the kids its candy chicken, and of course they are very willing to partake. I have not experimented with too many vegetables. I usually just put pineapple and onion in with the chicken. Traditionally there are green bell peppers added to the mix. So, play around with this one, and add what you like. White or brown rice is a MUST. Recipe adapted from here

Sweet and Sour Chicken

3-4 boneless skinless chicken breast, cubed into bite sized chunks
salt and pepper
1 c cornstarch
2 eggs, beaten
1/4 c oil

Sauce:
1/2 c + 2 tbs sugar
4 tbs ketchup
1/2 c vinegar
3 tbs soy sauce
1 tsp garlic salt
1 tsp garlic powder

Preheat oven to 400 degrees. Heat oil in a large skillet over medium high. Season chicken chunks liberally with salt and pepper. Dredge chicken into cornstarch, and then egg. Add to oil and fry until brown and crispy on both sides. This will need to be done in a couple of batches. (Chicken does not need to be fully cooked through, as it will finish cooking in the oven). Using a slotted spoon remove chicken and place into a 9x13 dish. Mix together all the sauce ingredients. Pour over chicken, and add whatever vegetables/pineapple you want. Mix together in the dish, and put into the oven. Bake for 20-30 minutes, stirring every 10 minutes to coat well. Serve over hot cooked rice.

Moroccan Chicken

I did some adventurous cooking tonight for dinner. My husband took a trip last May to Morocco, and said he really liked the tagines they had. I had never had a traditional tagine, so I didn't really know what I was looking for in flavor. I had found a recipe for easy chicken tagine by Rachel Ray that I have been meaning to try. But, I also wanted to see how the recipe compared to other chicken tagine recipes. Rachel Ray's recipe used prunes in it, and lets face it....those are only used for one reason and one reason only. I had bought some dried apricots instead, and decided to take several elements from a few different recipes, and we have a winner. To put it simply this dish is flavor packed chicken over rice or cous cous. Don't be afraid of the use of some of the ingredients, trust me. After having this tonight, I jumped right onto the blog so that I would have it typed down somewhere. I definitely see myself making this in the future. P.S. the little boys loved it as well.

I don't have a picture of the meal, so here is a picture my husband took in Morocco...:)

Moroccan Chicken

1 tsp cinnamon
1 tsp ground ginger
1/2 tsp tumeric
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp black pepper
1 1/4 tsp salt
3 tbs olive oil
3 large chicken breast butterflied or 4-5 small chicken breast (3 lbs.)
1 tbs butter
1 onion, sliced in half, and then sliced 1/4 inch thick
4 cloves garlic, minced
1 1/2 c water or chicken broth (I added water and then 1 1/2 tsp. chicken bullion)
1/2 cup cilantro, chopped
1 tbs tomato paste
1 tbs honey
1/2 c dried apricots (cut into 4th's)
1/4 c raisins
1 tomato, chopped

In a bowl, stir together first 5 spices, add 1 tbs olive oil to the spices, and then add chicken to coat well. In a large skillet heat the rest of olive oil and butter in a skillet, brown chicken on both sides (don't worry if it's not done all the way through). Remove chicken to a plate. Add onion, and 1/4 tsp salt. Cook onion until soft, about 8 minutes. Add garlic, cook for a couple of minutes. Add water and bullion, using a wooden spoon scrape up any brown bits on the pan. Add tomato paste and honey, stir. Add chicken, 1/4 cup cilantro, raisins, and apricots. Cover and simmer on low for 30 minutes. Serve over hot white rice or Cous Cous. Top with fresh tomato and cilantro.

Chicken Bruschetta Pasta

I made this dinner the other night and fell in love! It was so easy, and tasted so incredible. I was able to make it in under 30 minutes, and the kids and hubby loved it too! This is great when you have leftover grilled chicken. Or if you need to grill some chicken up, just marinate it in some Italian dressing. If you like garlic you will love this! If you are not so fond of garlic, leave it out...it will still taste good. Remember to salt and pepper to taste!

Chicken Bruschetta Pasta

3 large (or 6 small) tomatoes, chopped
2 1/2 tbs prepared basil pesto (I buy the Costco brand)
1 tbs fresh lemon juice
2 garlic cloves, finely minced
3 c hot cooked angel hair pasta
3-4 boneless skinless chicken breasts, cooked on the grill

Saute tomatoes in a non-stick skillet until soft and slightly thickened. Add prepared pesto, lemon juice and salt. Add garlic, and let cook for 1 minute more or until sauce has thickened to a nice consistency(taste to make sure it is seasoned). Slice chicken breast finely. Divide angel hair pasta among the plates, as well as sliced chicken. Top with the tomato basil sauce.

Rachelle's Shoyu Chicken

There are many, many shoyu chicken recipes out there. I have been experimenting with some lately, and I think I have got the right combination of soy sauce, sugar, garlic and ginger (according to my palate) Not saying that there are not better ones out there, I just like this one the best for me.
I recently went to a church function the other night, and Shoyu Chicken was the main dish. I get a little apprehensive about Hawaiian food, but this was really good and I went back for seconds. Shoyu is just a fancy, Japanese way of saying soy sauce. This is a very popular dish here in Hawaii, and I'm glad I finally have a staple Hawaiian thing to cook for the guests that come visit me. (Note to guests: you will be eating this when you come to visit). The key is definitely chicken thighs, and I love that you can buy them in a big bag at Costco boneless, skinless. The extra fat content helps make the meat tender, flavorful and moist.
I love serving this with sticky rice and a side salad with homemade ranch on it. Super yummy flavor combination. The leftovers are just as good.

Rachelle's Shoyu Chicken

2 1/4 C soy sauce (Aloha Brand is the best)
3/4 C Water
3/4 Brown sugar
3 Garlic clove, minced
1/2 tbs ginger, minced (you could use ground ginger, use 3/4 tsp)
4-5 lbs skinless boneless Chicken thighs (about 8-9 thighs)

In a large pot, combine first 5 ingredients. Add chicken and cook for 30-40 minutes, or until tender. Serve w/ sticky rice.

Thai Peanut Sauce

I have been busy! I have felt the need to post, but have not had the time lately. What can I say, living in Hawaii is rough! I have plenty of recipes to post about, but I wanted to get this recipe up first. My friend Kristi Collins made this incredibly awesome sauce to go with grilled chicken. This recipe is so easy and can really jazz up a boring meal. The sauce is also a healthy as it contains peanut butter, and no oil. My kids love it to dip chicken in because the sauce has the familiar taste of peanut butter. I sometimes like to use it as a salad dressing, thinning it out with water for the right consistency. This recipe can be doubled or tripled.

Thai Peanut Sauce

2 tbs smooth peanut butter
2 tbs coconut milk
1 tbs lime juice
2 tsp soy sauce
1 tsp brown sugar
1/2 tsp crushed red pepper flakes

Combine all ingredients in a bowl and whisk until smooth. Serve with grilled chicken.

Grilled Chicken

So my sister Lana called me up tonight, and wanted to tackle the never ending problem of making and planning meals for the week. I sent her an email with a list of meals to give her some ideas, and thought I would share the list with my followers. One thing that has helped me out alot is to grill up to 6 chicken breasts and use them for different meals throughout the week. I usually butterfly (slice in half) the breasts I'm using because they are huge, so I end up with 12 small breasts. A simple marinade for my chicken is this:

Grilled Chicken

3/4 c cheap bottled Italian dressing
1 tbs garlic powder
1 tbs seasoned salt


I cook these up on the grill, and for the first night we have a grilled chicken breast as the star of the meal, and some sides to go along with it. Then I will put the rest of the chicken in a freezer zip lock and store it in the fridge to use all week long. Here are some of the meals you can use with grilled chicken. They are not really specific on how to make each thing, but hopefully it will help you get some ideas! Good luck!

Chicken quesadillas (onion, bell pepper, cheese)

Chinese chicken salad (mandarin oranges, chow mein noodles, cilantro, Chinese chicken salad dressing, toasted almonds)

BBQ chicken salad (corn, beans, tomatoes, cilantro, green onions, packet ranch dressing made up)

Chicken burrito supreme (beans, sour cream, cheese and tomatoes)

Chicken tostadas (beans, tomatoes, cheese lettuce, tostada shells)

Chicken tacos (salsa, lettuce, crunchy or soft taco shells, tomatoes,)

Greek chicken pizza (refrigerated pizza crust, mozzarella cheese, feta, tomatoes, olives if you like those)

BBQ pizza (BBQ sauce, onion, cheese, cilantro) just coat chicken in BBQ sauce, don't worry about making a sauce)

Pesto Chicken Pizza (pesto sauce, mozzarella, tomatoes, artichokes, refrigerated pizza crust)

Chicken tortilla soup (on the food blog, substitute poached chicken for grilled chicken, avocado, chips, cilantro, canned tomatoes)

Grilled chicken open faced sandwiched (cilantro, mayo, chili powder, 1 tsp lime juice, cheese, tomatoes, avocado, bread)

Loaded chicken nachos (beans, cheese, tomatoes, avocado,)

Chicken and avocado BLT sandwiches (avocado, bacon, tomatoes, lettuce)

Chicken, cilantro, tomato pasta (on blog, just substitute chicken in)

Chicken Broccoli Cassarole

Here is an oldy but goody. This is one of my husband's favorite dinners. He LOVES it! Seriously? After all the TDF food I make for him, and this is his favorite? Luckily it is very easy to make, makes good leftovers, and can be frozen for convenience in the the future. Make sure that you drain the broccoli VERY well, so that there is no extra water in the casserole. I don't always have buttered bread crumbs, but it does really make the dish extra special. This a good family meal, and my kids eat the broccoli which is always a good thing.

Chicken Broccoli Casserole

2 cans cream of chicken soup
1/2 c mayo
2 c sour cream
6 c broccoli, trimmed and cut into bite sized pieces
3-4 large boneless, skinless chicken breasts, cooked and shredded
2 tsp lemon juice
1 tsp garlic salt
1/2 tsp pepper
3 c shredded cheese
1 c buttered bread crumbs (optional)

Season chicken with Lawry's season salt and microwave on high until done. Shred chicken. Steam broccoli until crisp tender. Drain completely. Layer broccoli on the bottom of a 9x13 inch pan, and then top with shredded chicken. In a large mixing bowl combine soups, mayo, sour cream, garlic salt, pepper, lemon juice and 1 cup of the cheese. Pour sauce over chicken and broccoli. Top casserole with remaining cheese. Bake at 350 degrees for about 35-45 minutes or until bubbly. Top with buttered bread crumbs if desired.

Lemon Chicken

I love this recipe for 2 reasons. Chicken needs to be jazzed up, and this recipe does the trick. The other thing is, the lemon sauce is slightly sweet from the pineapple juice, and I have never found a good lemon sauce besides this one. This is a fast dinner to pull together as long as you have the ingredients on hand and your chicken is defrosted. I like to serve this with white rice to absorb some of the lemon sauce, and a salad or fresh green beans on the side. The recipe calls for 8 chicken breasts, but since I buy my chicken at Costco, the breasts are HUGE!. So, I usually butterfly (slice in half) the chicken breasts, only using four breasts from Costco. I also think that by slicing the chicken breasts in half you are creating a chicken cutlet that will cook more even and faster. If your breasts are tiny, pound out the breast a little to make them thinner.

Lemon Chicken

4 large boneless, skinless chicken breasts or 8 small
1 c flour
2 tsp coriander
1 tsp garlic salt
1/2 tsp pepper
2 tsp salt
1/2 c butter

Sauce:
1/2 c chicken broth
1/2 c pineapple juice
1 1/2 tbs cornstarch
1 tbs butter
1/2 c sugar
2 lemons, zested and juiced

Combine flour, coriander, garlic salt, salt and pepper in a shallow dish. Dredge chicken cutlets in flour mixture. In a large skillet, melt butter and cook chicken breasts slowly in the butter (on medium low, turning periodically). While chicken is cooking make the sauce by combining all ingredients in a medium sauce pan and heat until thick and bubbly. Pour over cooked chicken in the skillet they have been cooked in. Serve with white or brown rice.

Chicken Vegetable Chow Mein

WOW! I made this tonight and it was so good I had to blog about it! I have always wanted to become better at cooking Chinese food, but have never really found the right recipes, and I never get the same flavor, taste and texture of Chinese take out. This recipe could be on Pick Up Stix, or Pei Wei's menu for sure. It was so incredibly easy and I was loving every bite I took. Living in Hawaii, there is a huge Asian influence, and so tonight I felt like the "Hawaiian Culture" was rubbing off on me. You can substitute whatever vegetable you want to use, but you must get the napa cabbage, it makes it very restaurant style.

Chicken Vegetable Chow Mein

1 pkg spaghetti (or udon noodles if you want to get fancy)
2 boneless skinless chicken breasts, cut into really thin strips
2 tbs cornstarch
2 tbs oil
1 small onion, cut in half, then sliced (half moon shaped)
3 garlic cloves, sliced
3/4 head napa cabbage, thinly shredded
1 1/2 c frozen Chinese snow peas (or any vegetable you want)
1 carrot, peeled, and sliced into matchstick size
2 1/2 tbs soy sauce
2 1/2 tbs rice wine vinegar
1 tsp sesame oil
salt and pepper

Cook spaghetti according to package directions, making sure to add plenty of salt to the boiling water to flavor the noodles. While noodles are cooking season chicken with salt and pepper, and toss with cornstarch. Heat 2 tbs oil in wok or large skillet on high. Cook chicken until brown and crispy, (this takes about 10 minutes). Remove chicken onto a plate with slotted spoon. Add onion, carrot and garlic and stir fry for 3-4 minutes, then add cabbage, stir fry for 3 minutes or until tender. Add chicken, frozen vegetables, cooked, drained noodles, sesame oil, rice wine vinegar, and soy sauce. Toss until noodles and vegetables are warmed through, about 3 minutes. Serve!

Peanut-Ginger Chicken with Cucumber Fruit Salsa

I hope to be consistently back blogging since I have finally settled our family into our new house. My kitchen got bigger in this house, so I feel like I have alot of room to spread my wings and cook! I have made many new things these last 2 weeks, and can't wait to share them with you!
This recipe is incredibly light and delicious. It is a great meal if you are watching your calories or if you want to get out of the boring menu you have been making for your family. My kids loved it, I loved it, and my husband wants me to make it every week! The salsa is a must, must, must! Just put whatever fruit is on sale or in season. I think any fruit would work well besides bananas, or berries. You can also use a regular cucumber, just make sure you peel the skin off.

Peanut-Ginger Chicken with Cucumber Fruit Salsa

Marinade for chicken:
1/2 c boiling water
1/2 c creamy peanut butter
1/4 c bottled chili sauce (Think Siracha)
4 tbs soy sauce
2 tbs oil
2 tbs vinegar
4 cloves garlic, minced
1 tbs fresh grated ginger, or 3/4 tsp ground ginger
4 boneless, skinless chicken breasts (about 3 pounds)

For the salsa:
1 c chopped fresh fruit (nectarines, oranges, peaches, plums, or pears)
1 c chopped, seeded cucumber
2 tbs green onion, sliced thinly
2 tbs cilantro, chopped
1 tbs sugar
1 tbs vinegar
1 tbs oil
1/4 tsp salt

Combine marinade ingredients in a bowl, and mix well. Place chicken in a zip-lock bag, and pour marinade over chicken. Let marinate over night from either 12 to 24 hours. Make salsa, about 1 to 2 hours before eating, combine all ingredients for the salsa, cover and let sit in the fridge until ready to serve. Grill chicken on bbq until done. Serve salsa on top or on the side of the chicken.

Basil Coconut Chicken

I found this recipe in a cookbook that I bought from a garage sale. It was in a prize winning recipe book, and the title grabbed my attention. At first I was skeptical of the ingredients, but after making it, I was so pleasantly surprised. If you don't have some of the spices, you can still make the dish and it will turn out. But the ones you WANT to have are cinnamon, turmeric, clove, and coriander. This is one of those dishes that is so easy, but people will look at you and say, "how in the world did you make this?" The leftovers are awesome, and reheat very well. Try this one, it is a winner!

Basil Coconut Chicken

1 1/2 pounds boneless skinless chicken breasts
1/2 tsp ground cardamom
1/2 tsp cinnamon
1/2 tsp clove
1/2 tsp coriander
1/2 tsp cumin
1 tsp salt
1/2 tsp pepper
1/4 tsp ground turmeric
1/4 tsp chili powder
1 red onion finely chopped
3 cloves of garlic finely chopped
2 jalapeno pepper, seeded and finely chopped
1 tbs olive oil
1 can unsweetened coconut milk
2 tsp cornstarch
3 tbs fresh basil, chopped
1 tbs ginger root, finely chopped
hot cooked rice

Combine spices together in a small bowl. Cut chicken into bite size pieces, pat dry. Place chicken in a bowl and sprinkle all of the spice mixture onto the chicken, stir to coat all the chicken. Cover chicken with saran wrap and let sit for 30 minutes or up to 2 hours. Heat wok or large sauce pan to medium high heat. using 1/2 tbs olive oil, saute garlic, onion, and jalapeno pepper until tender. Remove this mixture from wok, set aside. Heat 1/2 tbs olive oil over high heat, and add chicken, cook until brown, and cooked all the way through. Combine coconut milk and cornstarch, add to chicken, add onion mixture, and ginger. Bring to a boil until slightly thickened. Add fresh basil, add salt to taste and serve over rice. (Serves 4)

Green Chile Enchilades

Sometimes when I make a recipe, I don't think it is "worthy" enough to put on the blog. I guess I feel that way because I think the recipe is so simple anybody could think of putting the flavors together. My sister Lana corrected me and said, "Uh, I would never think of doing "this"". So, I will post this recipe, since it was given the TDF thumbs up by my extended family as well as my husband (he is pretty easy to please).
In my experience with enchilada sauce, I have never found a red sauce that I like. The flavor is too overwhelming, and I get sick of eating the actual enchilada. I love green chilies, and so I always make my enchilada using green enchilada sauce. I have used several brands, and just buy whatever is on sale. Las Palmas brand is very mild, and has great flavor. Other green enchilada sauces can be more spicy, but that usually doesn't bother me. So, my best advice is go for what is economical and buy several cans when they are on sale so that you have the ingredients ready to go. I also like flour tortillas when doing enchiladas, because corn tortillas tend to fall apart, and it's like you are eating a casserole. I serve these alongside some beans, and it is a complete meal. Keep in mind that depending on how full you fill each enchilada determines how many you make in the end. The measurements in my recipe are what have worked for me.

Green Chile Enchiladas

1 large can of green enchilada sauce
2-3 chicken breast, cooked, and shredded
1 (8 oz.) pkg of cream cheese, softened
1/4-1/3 c. sour cream (depending on how dry the mixture is)
2 tbsp cilantro, minced
1/2 tsp cumin
1 can green chilies
flour tortillas
2 c. cheese, grated

Preheat oven to 375 degrees. Spray cooking spray in a 9x13 pan. Pour enough green sauce to coat the bottom of the pan (about 3/4 c.). In a large bowl, combine cream cheese, chicken, cumin, cilantro, sour cream, green chilies and 1 cup of cheese until combined. Place about 1/3 c. mixture into each tortilla, roll up, and place seam side down in the pan. Continue until all chicken mixture has been used. Pour remaining green sauce over enchiladas, and top with the remaining grated cheese. Bake for 25 minutes or until bubbling all around the edges.