Fajita Seasoning

 

Ingredients

1 Tbs Cornstarch

2 tsp Chili powder

1 tsp salt 

1 tsp paprika

1 tsp sugar

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp cayenne pepper

1/2 tsp cumin

Directions

Mix together and store in container. Add 2 tsp to chicken after chicken is cooked through and then 1/4 c chicken broth.

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Chicken Wings

I am a huge fan of wings but find to often that they are soggy. I loathe soggy wings and wont eat them. My favorite place to get wings was a place in NYC called The Kinsale tavern on the Upper East Side. Their sauce was always spicy and sweet and always crispy. 

I have tried making my own several times and failed every time. I deep fried once and it was just too much work and seemed like such a waste of oil. I was on Pinterest and found this recipe that guaranteed them to be crispy and baked. I figured what them hell I will give them a try. 

I have to say it is not a quick recipe but the turnout is so great that I don't mind. I got this recipe from fifteen spatulas. I changed the sauce to what I feel is the best substitute to The Kinsale but I follow her cooking instructions. My only frustration with this way of cooking is that they do stick to the pan but like I said the outcome is too good to care. 

Ingredients

2 lbs Chicken wings

salt 

3 tablespoons Franks hot sauce

2 tablespoons butter

1 tablespoon honey

Directions

Preheat oven to 450 degrees

Heat up a big pot of boiling water. Add salt to water before adding chicken. You want it to taste like salt water. 

Add chicken wings to water and boil for about 7-8 minutes. remove and add them to wire rack to let them dry. Dry each wing with paper towel the best that you can. Then place them on sheet pan lined with parchment paper. 

Bake for about 25-30 minutes on one side. I usually bake 30 minutes. Then flip and bake another 5 minutes sometimes I do 10. during that time add hot sauce, butter and honey to small sauce pan. Heat until melted and combined. 

toss sauce and wings in a bowl just until covered. I don't like overdoing it with sauce. 

Serve immediately and enjoy. Let me know what you think. 

Panang Curry with Chicken

When I go out for Thai food my favorite item to order is Panang Curry with Chicken. I finally have found a recipe that is just like it. It has taken me a long time to figure it out and have tried many but this one is finally loved by me and my husband. 

I found a recipe on pinterest that was mouth watering so I decided to try it. I changed it a bit but it was a great guide to finding just what I wanted. Try it and let me know what you think. 

Ingredients

2 Chicken Breast cut up in cubes or strips

2 tablespoons olive oil

2 tablespoons red curry paste 

1 clove garlic minced

1/2 onion diced

1 can of Trader Joe's coconut cream

1 cup slivered carrots

1/2 cup green beans or green pepper

salt and pepper to taste

Directions

In large skillet add olive oil. Once it is pipping hot add chicken and salt and pepper and cook for about 10 minutes or until cooked through. Add diced onion, carrots and green beans and cook about 2 minutes. Add garlic and cook 1 minute. Add red curry paste to get aroma and flavor mixed in with every thing. Then add coconut cream and stir. Let simmer another 10 minutes until carrots are cooked. 

I like to serve over rice 

Easy Homemade Chicken Soup

I have bought chicken soup at Whole foods for years and paid a pretty penny every time. I went there a few days ago and they didn't have there soup out just yet. I decided I could make my own and save my self a ton of money. I was worried it would be too bland and it would have to cook all day. Well I was wrong it only took 30 minutes an it was very tasty. Next I'm going to attempt to make my own stock. As a kid I loved Lipton's chicken noddle soup so I added cut up pieces of thin vermicelli. Try this and let me know what you think. 

Ingredients

2 tablespoons olive oil

20 baby carrots cut up into bite size slices

1 large cooked chicken breast cut up 

1 onion diced

2 cloves garlic minced

5 sprigs of thyme

2 1/2 quarts chicken stock

1 1/2 cups cut up vermicelli

salt and pepper

Directions

In a large stock pot add 2 tablespoons of olive oil. Add onion and cook for 2 minutes. Add garlic and carrots and cook 6 minutes.

Add Chicken and Stock and thyme and simmer. In another pot boil water and cook any noodle you desire. I add thin vermicelli because I don't like my noodles to thick. Just under cook the noodles because they will cook more in the soup. Simmer until carrots are just tender and then serve. taste and then add salt and pepper if needed. 

I didn't add celery for two reasons. One because my kids don't like it and then I have to fish there's out but also I didn't have any. You can add any thing you like to this soup. 

Chicken Parmesan Sandwich

We used to buy these at the deli up on Broadway at least once a week. Sometimes it would be super delish and sometimes it was just alright. I had some leftover sauce from pasta I made a couple nights ago and decided to make chicken parm sandwiches. They turned out so well that now I can't even imagine gambling on the deli anymore. My husband and Coolidge just loved them. I think next time I might add parmesan cheese to the butter spread.

Try them and let me know what you think.

Ingredients

Basic Tomato Sauce
2 hoagie rolls
2 thin chicken cutlets
3 oz shredded mozzarella cheese
3 tbs butter
2 cloves garlic minced
1 tsp Italian seasoning
3 eggs
1 1/2 cups bread crumbs
1/4 cup parmesan cheese
1/2 cup flour
salt and pepper

Directions

Cook chicken just like we did in Chicken Parmesan and set aside.

In a small bowl add 3 tbs butter, minced garlic and Italian seasoning. Mix it together and spread it on the hoagie rolls. Place them under the broiler until lightly toasted.

Add chicken to the bottom side and place shredded mozzarella on the chicken and place back under the broiler until cheese has melted. Then add sauce to the top of the chicken and then top side of bread and cut in half and serve.

Chicken Spaghetti

I am a huge fan of The Pioneer Woman's cooking show. I think what draws me there most is that she cooks for a busy family and I can relate. I first saw this recipe on her blog and they way it is described on there I didn't find it appealing. Then I watched her make it on the Foodnetwork and my mouth started to water so I thought I have to give that a try. I went to her blog to get the recipe and realized it wasn't the same. I went to the Food Network and it was different so I printed it instead and made it for my family. 

My kids are not fans of cheesy pasta so I took this recipe and put it in two small 9X9 pans instead of one 9x13 pan. One I put in the freezer and the other me and my husband devoured. Luckily there was some left over for another night because it was big hit. I also loved that I could take the other half out of the freezer on a day I just didn't feel like cooking. 

I wish my kids were like Ree's but they are just not willing to eat everything I make. So when they wont eat cheesy pasta I make them plain pasta with a little butter. I also changed the recipe slightly so if you want it exactly like hers click her name above and it will take you there. 

Ingredients

2 heaping cups cooked chicken

3/4 pound spaghetti cut into 2 inch pieces

1 can cream mushroom soup

2 1/2 cup grated sharp cheddar cheese

1/2 of a large onion finely chopped

1 cup low sodium chicken broth plus more if needed

1/4 cup diced green bell pepper

1/4 cup diced red bell pepper

1 tsp seasoned salt

1/8 tsp Cayenne pepper

salt and pepper



Directions

Preheat the oven to 350 degrees F.

Bring a large pot of water to a boil and cook spaghetti for 9 minutes. Do not overcook, if anything slightly under cook it. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup chicken broth, adding an additional cup if needed. You don't want it too dry.

Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).

Ready to freeze

Mexican Chicken Chili Casserole

My mother makes this dish for me and guests at least once a year. It is super delish and leftovers are even better. I guarantee you will like it also and it is very easy to make. Give it a try and let me know what you think. 

1st layer of tortillas

Then add 1/2 chicken soup mixture

Then add 1/2 the cheese before you start the next layer

Ingredients

4 Chicken Breasts with bone

2 cups water

1 cup chicken broth 

4 oz diced green chilies

1 pound cheddar cheese

1 cup milk

1 can cream of mushroom soup

2 tablespoons grated onion

1 package corn tortillas cut into 4 triangles

Directions

Place chicken in skillet with 2 cups of water or enough that it just covers chicken and simmer for about 25 minutes depending on the size of the chicken breasts. Once it has cooled Shred the chicken 

My mother reserves the broth and adds 2 chicken bouillon cubes. From that she uses one cup of it for the chicken, cheese and soup mixture. You can use 1 cup of chicken broth also.

In a medium bowl combine 1 cup chicken broth, milk, soup, onion, chilies, mix together well. Then add shredded chicken. You can use this mixture now or let sit in the fridge for a few hours ahead of time.

Butter a 9x13 pan and then lay down 6 tortilla pieces that have been cut into triangles. Then layer half the the chicken mixture. On top of that layer half the shredded cheese. Then add another layer of 6 tortillas, then chicken mixture and top with the remainder of cheese.

Bake at 350 for 45 minutes. let sit for at least 5 to 10 minutes before serving. 

Applebee's Oriental Salad

I found this recipe on pinterest. I am not a big fan of Applebee's but we do go there from time to time for family dinners and the only thing I like is the Oriental Salad. When I saw this recipe on pinterest I had to check it out because I love the dressing so very much. I have to thank Mommy, I'm hungry's blog because I made this salad for me and my mom and we both devoured it. I did change the salad a bit but the dressing is the same except I added salt and pepper. Try it and let me know what you think.

Ingredients for Dressing

3 tablespoons Honey

1 1/2 tablespoons Rice Vinegar

1/4 cup mayo

1 teaspoon Dijon Mustard

1/8 teaspoon Sesame Oil

Add all ingredients to a small bowl and whisk until well blended. Let sit until chicken and salad is prepared. This made enough for two salads but I would double it if you plan to make more.

Ingredients for Chicken

1 lb chicken tenderloin

2 eggs well blended

1 cup of flour

1 teaspoon salt

1 teaspoon of pepper

1 cup of canola oil

Heat Canola oil until very hot. Mix flour with salt and pepper. Salt and pepper each piece of chicken. Dip each tenderloin in egg and then dredge in flour. Place it in the oil and fry until brown. Then turn and brown the other side. Cool and drain on a paper towel. Once the all chicken is cooked prepare each salad.

Ingredients for Salad

1/2 of head of lettuce chopped

1/2 bag of prepared coleslaw

2 scallions chopped

1 cup of chowmein noodles
1 cup slivered almonds toasted

Prepare each plate with salad ingredients and then add at least one or two cut up fried tenderloins. Drizzle dressing over the top.

Sesame Chicken

In Seattle I grew up eating Almond fried chicken and when I moved to New York City I learned quickly that it is not on the menu at an Chinese restaurant. I soon then fell in love with General Tso Chicken. However, my kids don't like it anything spicy so we often order Sesame Chicken. If you have been following my blog you know how and why I barely order out. I have learned to make my own Chinese food favorites through many trial and errors. I found this recipe after googling Sesame Chicken. I liked what I watched on the video and decided to give it a try. My husband LOVED it and so did my kids. He made me promise to put it on my blog. He likes just about everything I make but when he couldn't stop talking about it I knew this was a winner.

Tips to for this recipe is to cut chicken in bite size pieces and egg and let sit in fridge. Also make sauce earlier and keep in fridge. These two tips make it much easier when cooking so you are not bogged down with so much at one time. 

Ingredients

1/4 Cup chicken stock

2 tablespoons sugar

2 tablespoons vinegar

1 tablespoon hoison sauce

1 tablespoon sesame oil

1 teaspoon corn starch

1 tablespoon soy sauce
2 teaspoon chili sauce

1/4 cup chopped scallion

1 lb chicken breast cut into bite size pieces

3 cloves garlic minced

1 teaspoon ginger minced

1 egg

1 cup of flour

1 1/2 cup vegetable oil

1 1/2 cup peanut oil

1 tablespoon sesame seeds

Directions

In a medium bowl mix together first 7 ingredients and set aside.

In a medium pot heat oil until 375 degrees. In a medium bowl blend egg with fork and add cut up chicken to it. make sure chicken is covered in egg and then add each piece to another bowl with flour. dredge in flour and then add to oil that is ready for frying. Make sure it gets browned on all sides and then remove from oil and drain on paper towel. You will work in batches. 

Once all the chicken is fried add a little oil from the pot to a large skillet and heat on high. add onion and cook 1 minute. Add garlic and ginger and cook for 1 minute. Add the sauce you set aside and let it thicken a bit and bubble to a quick boil. Then add fried chicken and makes sure completely coated and warmed through about 1 minute add a sprinkle of sesame seeds.  Serve over rice and enjoy. Let me know what you think. 

Edit: I found that frying the chicken was a lot of work and not as healthy. I wanted to go on her because I now chop chicken into chhunks and strips and grill in olive oil. It is so much easier and taste better. 

Chicken Parmesan

Chicken Parmesan is one of my families favorite meals. I used to make this dish every week for a the family I worked for and because I made it so often I couldn't even stand the smell of it for quite some time. I am weird that way. I have to take breaks from time to time from certain dishes or I start to hate the site and smell of it. I took a very LONG break from making it (about 2 years). All of the sudden I got a craving for it and decided to give it a try. My husband was so happy to see it back on the menu. I like to serve mine with a side of spaghetti and salad but you can add mashed potatoes for whatever you like best. 

Ingredients

Basic tomato sauce

5 thin chicken cutlets

5 thick slices of Buffalo Mozzarella

1/2 cup grated Parmesan (divided)

1 1/2 cups bread crumbs

1 cup flour

3 eggs beaten

4 tablespoons vegetable oil

4 tablespoons olive oil

salt and pepper

Directions

Start making Basic Tomato Sauce Once you have that simmering start with the chicken. 

In One large bowl add eggs and blend well. In another bowl add bread crumbs, 1/4 cup parmesan cheese and a little salt and pepper. In the 3rd bowl add flour. 

In a large skillet add 4 tbs vegetable oil and 4 tbs of olive oil. Let it heat until piping hot. In the mean time add one piece of chicken into flour and get it all coated. Pat off the excess flour and then add it to egg. Get it completely coated and then add to bread crumbs. Make sure it also gets completely coated. Add it to the pan with oil and cook on each side until brown. I can usually cook 3 at a time in my pan. Take each piece of chicken out and let cool on a paper towel to soak up oil. 

Once all the chicken is cooked add a little bit of the sauce to the bottom of the pan so the chicken doesn't stick. Lay each piece of chicken down and add at least one piece of Buffalo Mozzarella on top. If you don't have buffalo mozzarella just use any kind you like. 

Now spoon sauce around and the chicken and a little on top. I don't like to smother the chicken in sauce because I like some of the chicken to stay crispy. Add the remaining 1/4 cup of parmesan cheese on top. Bake at 350 for 20 minutes or until the cheese is bubbling. 

Don't let it get to brown. 

One of the reasons I love NYC...this cheese is everywhere.

Try this recipe and I promise your family will ask for it again and again. But don't forget to let me know what you think. 

Chicken Fricassee

I move to NYC with very little cooking skills and became a nanny for some very wealthy families. I was lucky to work with some wonderful people who cooked some wonderful meals. One family had a lady come in and babysit the kids on the weekend and cook enough food for the entire week. One of the meals she made was Chicken Fricassee. I couldn't wait to come in on Monday to see it in the fridge. My only mistake was that I didn't have her show me or give me her recipe. Years later I was thinking of this lovely meal  and decided to google it. I didn't like the versions I saw and decided to ask for some help on facebook. My old friend Chris Hartfield who I worked with for years at the Nordstrom Cafe gave me a recipe. I used he recipe and changed just a few things to my liking. If you live in Seattle go and check out my good friend Chris who is the chef at Paragon Bar and Grill. Also give this chicken fricassee a try and let me know what you think. My family loved it and the best part is I made a lot so I have leftovers for another the night. 

Ingredients

1 whole chicken cut into 8 pieces

2 carrots cut into big chunks

2 stalk of celery cut into big pieces

1 green bell pepper diced

1 onion diced

1 can diced tomatoes

2 tsp dried Italian seasoning If you have fresh herbs please add them instead

1 cup chicken stock

1/4 cup white wine

1 cup flour

2 tbs canola oil

Salt and pepper

Directions

Pre heat oven to 350 degrees

Heat a large stock pot with canola oil. Salt and pepper each piece of chicken. Dredge each chicken piece with flour and add to pot once it is piping hot. You want it to be hot so the chicken will get nice and brown. Brown each side and then remove chicken. 

Once all the chicken is brown add all the vegetables and cook for about 2 minutes. Add white wine and scrape all bits off the bottom of pan. Cook until reduced and then add chicken stock and tomatoes and a little more salt and pepper. Place the chicken back into the pot, cover with lid and cook in oven for 1 1/2. 

Take it out of the oven let it sit while you cook rice or mashed potatoes. The chicken will just fall off the bone and the sauce is great over the rice. 

Roasted Chicken

After many failures finally figured out how to roast a chicken to perfection. After I thought I couldn't make it any better, I stumbled across a blog called She wears many hats and found a roasted turkey with mayo that knocked me off my chair. I decided to try this fabulous idea on my chicken that I had planned to make for dinner. She used fresh herbs on hers but I didn't have any so I used dried Italian seasoning. Basically what I learned from her was to add mayo and herbs to the skin along with butter in the cavity. But the rest is my old method. I have to say thank you to Amy because my roasted chicken is now PERFECT. What I love about cooking is that I constantly learn new tricks from other cooks. Looking forward to try it with fresh herbs.  

Ingredients

1 whole chicken
3 tbs mayo
2 tsp Italian seasoning
salt and pepper
1/4 stick of butter
5 cloves garlic

Directions

Heat oven to 375 degrees. slather mayo all over the entire chicken. sprinkle dried herbs and salt and pepper. Don't be stingy make sure the whole bird gets a little something. Put the 1/4 stick of butter and garlic cloves in the cavity. Bake for 1 1/2 hours. Don't forget to let the chicken sit for at least 20 minutes. I have mine stand for 30 because I feel it keeps all the juices in and taste much better. I have made the mistake of cutting into it too early because I can't wait and all the juice runs out and the chicken is too dry. 

If you want to make a pan gravy and I highly recommend you do, follow these easy steps.

Ingredients

2 tbs butter
4 tbs flour
1 can of chicken broth

Directions

Add butter to the pan that you roasted the chicken in. Let it melt on medium heat. Add flour and blend together until it is bubbling. Add chicken broth slowly while scraping all the yummy bits of chicken off the bottom. Let it simmer and it will slowly thicken. Let me know if you think it is delish.

Pan Gravy

Chicken Chow Mein

I love Chinese take out but it is very rare that what I order is consistently delish. Sometimes it is too greasy. You get very little of the vegetable you like and and over abundance of the vegetable you don't like. The meat often is very fatty and sometimes it taste like it has been sitting under a warmer for hours. So I decided to make my own and I can't remember the last time we order take out. I took this recipe from a show on the Cooking Channel. One of my favorites is Chinese made easy. This looked so good that I made it. I changed a few things to fit what we like best. The first time I made it, it was too spicy for my kids and a little dry for me. Here is how I make it. I hope you try it and let me know what you think.

Ingredients

2 chicken breast cut into bite size pieces
1/4 tsp five spice
salt and pepper
1tbs cornstarch
1tsp chili sauce
couple of splashes of dark soy sauce
2 carrots sliced thinly
1 c. broccoli
1/2 chopped onion
1/2 c. bean sprouts
1/2 red or green bell pepper sliced thinly
2 tbs peanut oil
2 tbs. light soy sauce
Chinese egg noodles

Recipe

Boil water in medium pot for noodles. The noodles are thin and cook very fast. I always get all my vegetable cut and ready before I heat pan because once the cooking starts it all goes very fast. I like to blanch broccoli for about 1 minute. If find it helps get the perfect texture for when I add it to the other chicken. Salt and pepper chicken. Then marinate chicken in cornstarch, chili sauce and dark soy. Heat wok or large saute pan with Peanut oil. Wait until pan is very HOT and then add chicken. Saute it until brown. Add all the vegetable except bean sprouts. I add them at the very end. Add noodles to the water and cook for only 3 minutes. I like to add a little water from the noodles to loosen all the bits stuck on the bottom of the pan. It give you a nice sauce and makes it less dry. Cook for 1-2 minutes. Add bean sprouts mix all together then add noodle. toss and serve. I love to cook this because it is a one pot meal.