Wings in Sweet and Sour Sauce

Ingredients:

• 18 chicken wings
• 1/4 cup balsamic vinegar or red wine vinegar
• 1 cup apricot preserves
• 1 cup ketchup
• 3 tablespoons prepared horseradish
• 1 cup sweet onion, finely chopped
• 1 teaspoon hot sauce, or to taste

Preparation:

Pat the chicken wings dry and place then in the slow cooker or crockpot.
In a bowl, mix together remaining ingredients.
Taste and adjust seasonings.
Pour the sauce over the wings. Cover the slow cooker and cook on low until the chicken is tender, about 4 to 5 hours.

Canadian Maple Glazed Chicken Wings

2-3 lbs chicken wings
2 Tbsp Worcestershire sauce
A few dashes of Tabasco, to taste
2 Tbsp brown sugar
1/2 cup flour
1 cup maple syrup
1/3 cup chili sauce
1/2 cup onion, finely chopped
2 cloves garlic, minced
1/2- 1/2 tsp crushed red pepper flakes

Cut chicken wings into three sections; discard wing tip sections. In a large resealable plastic bag, combine chicken wings, Worcestershire sauce, Tabasco and brown sugar. Shake well and refrigerate for as little as an hour and as long as five hours. Shake the bag every hour or so,
Drain and discard marinade. Oven bake at 375 degrees for 15 minutes, then remove and set aside to rest, allowing juices to settle.
While the wings are baking, add the remaining ingredients except for the flour in a bowl and whisk together. This will act as your sauce.
Be aware the sauce will really turn the heat up. After the wings cool, toss them into the flour and then deep fry until crisp. Remove wings and toss them into the sauce for saucy wings or serve the wings crispy and the sauce as dip.

Polynesian Chicken

1 fryer chicken cut up
1/4 cup soy sauce
3 Tbsp vegetable oil
1 tsp ginger
2 Tbsp minced onion
1/2 cup flour
1 can pineapple chunks
1 can mandarin oranges
2 Tbsp cornstarch
1.4 cup water
1/4 cup toasted slivered almonds

Arrange chicken in shallow pan. Combine soy sauce, oil, ginger, onion and marinate chicken for one hour. Shake chicken in flour and brown oil in fry pan. Drain fruit and set aside. Add fruit juices to soy marinade. Combine cornstarch and water and add to soy fruit sauce. Place chicken in casserole. Pour soy fruit sauce over and bake in a 350F oven for 45 minutes. Shortly before serving, add fruit and almonds.
Serves 4.

Maple-Mustard Glazed Chicken

3/4 cup maple-flavored syrup
1/2 cup Dijon mustard
2 tablespoons chopped fresh chives
1 cut-up whole chicken (3 to 3 1/2 lb)
1 teaspoon seasoned salt
1/4 teaspoon coarse ground black pepper

Heat coals or gas grill for direct heat. In 1-quart saucepan, mix maple syrup, mustard and chives.
Sprinkle both sides of chicken pieces with seasoned salt and pepper. Cover and grill chicken over medium heat, skin sides up, 15 minutes; turn chicken. Cover and grill 20 to 40 minutes longer, turning occasionally and brushing 2 or 3 times with mustard mixture, until juice of chicken is clear when thickest piece is cut to bone.
Heat remaining mustard mixture to boiling; boil 1 minute. Serve sauce with chicken.

Rosemary Vanilla Chicken

From Terri's kitchen

8 x chicken thighs
4 tbsp of olive oil or vegetable oil
2 x onions, sliced
2 x carrots, chopped
1 bottle of chardonnay
1 x vanilla bean or 1 tbsp of vanilla extract
2 x large sprigs of rosemary, needles peeled off

Directions:
Rosemary Vanilla Chicken
Remove the bones from the chicken thighs by slitting the back of the thigh with a sharp knife. Carefully trim the meat off of each bone. Try to leave the thigh in one piece, but it's OK if it ends up in several pieces.
Preheat a large frying pan over medium-high heat then splash in the olive oil. Add the chicken and the bones and begin browning. As each piece browns, turn it over. Continue until each piece is golden brown then lower the temperature. This is the best time to add the rich flavours of caramelization before the liquids are added and before the meat begins braising. Take the meat and bones out and reserve while the vegetables are cooked.
Add the onions and carrots to the hot pan and cook them for a few minutes until they slightly soften. This will brighten their flavours considerably. As you stir them, loosen any brown bits that adhere to the pan's bottom. These are caramelized juices from the meat and will add a lot of flavour to the dish.
Add the chicken meat and bones back to the pan. Pour in the wine - reserving a sip for yourself! You may also use less wine and make up the difference with homemade or canned chicken broth. For this dish I prefer the oaky vanilla-like flavours of California chardonnay.
Slit the vanilla pod lengthwise and scrape out the seed paste inside. Mince the remaining pod and add along with the seeds and rosemary to the chicken. Bring the mixture to a simmer. Place a tight-fitting lid on the pan and let braise on the stovetop over medium heat until tender, about 45 minutes. Remove the lid and fish out the bones, they've added their flavour and can now be discarded. Turn the heat up and reduce the liquid until it thickens into a sauce. Taste; then season with salt and pepper.
Serve over any rice, pasta or grain

Balsamic Chicken With Garlic Couscous

from Sandra

4 chicken breasts
1/3 cup balsamic vinegar
1/2 cup chicken stock
2 tablespoons sugar
1 clove garlic, crushed


For couscous

1 1/2 cups couscous
2 1/4 cups boiling chicken stock
2 ounces butter
4 cloves garlic, sliced
2 tablespoons fresh thyme


Place chicken in a shallow dish and pour over the combined vinegar, chicken stock, sugar and garlic.
Let marinate at least 10 minutes per side.

To make couscous: pour boiling stock over couscous in a large bowl.
Cover tightly with plastic wrap and allow to stand for 5 minutes or until all liquid is absorbed.

Heat butter or margarine over medium-low heat and saute garlic and thyme for about 3 minutes (garlic should be soft but not brown).
Add the couscous to the pan and stir for 3 minutes.

To cook the chicken, preheat an oiled frying pan over medium-high heat.
Cook chicken about 4 minutes per side.

Add the marinade to the pan and cook for an additional 1 minute per side or until the chicken is cooked through and the marinade has thickened.
Place couscous and top with chicken and sauce.

Enjoy everyone!

Thai Curry Chicken and Broccoli

from Julie

First, make a bechamel sauce as follows

Melt 2 tbsp butter

Add 2tbsp flour, cook for a few minutes.

Add 1/4 tsp salt and fresh ground pepper to taste

Stirring, add 1 cup milk, bring to a simmer to thicken and turn off heat

For the rest:

1 1/2 cups broccoli
2 tbsp oil
1 - 1 1/2 tsp curry paste (I use Patak's brand, usually madras, found in the aisle with the chinese and mexican stuff. No its not thai, but it works)
12 oz boneless, skinless chicken breasts cut into thin slices
1/4 tsp salt
2 tbsp sugar
1/2 tsp garlic, crushed (2-3 cloves)
2 tbsp soy sauce
roasted peanuts to garnish (optional)
egg or rice noodles

Blanch the broccoli. In large skillet heat together oil and curry paste, cooking over low heat for 1 minute, stirring to blend. Turn heat to med high, add chicken, salt, sugar and garlic. Stir fry until sugar carmelizes (or chicken is cooked through). Add soy sauce and cook until most of the liquid is evaporated. Stir in bechamel and broccoli. Garnish with peanuts. Serve over noodles.

*Notes:

- chicken that is still partially frozen is easier to cut and get nice thin slices. this also helps it go further.

- you may need extra milk to thin the saucy part after adding it to the rest of the stuff.

-i skip the blanching the broccoli part. i slice up a big bowl of veggies: broccoli, snow peas, mushrooms (quartered) and red or yellow peppers and throw the whole thing on top after the soy sauce has reduced. you can add whatever veggies turn your crank or that your kids will eat.

- you can make this up to the point of adding the bechamel, so that you don't have to feel rushed making it. just turn the heat to low while the noodles are cooking.

- this is also awesome with shrimp, just add them in after the soy sauce, but before the bechamel, and stir to cook. one of my veggie friends makes hers this way, same steps just omitting the chicken stirfry part (if you want more directions on this, let me know)

- this can also be a gluten free meal by using cornstarch to thicken the bechamel and using gluten free soy sauce, serving over rice noodles

Maple Baked Chicken Breasts

from Marina's kitchen

Ingredients

2 Tbsp all-purpose flour
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 pound uncooked boneless, skinless chicken breast(s), four 4-oz pieces
1 serving cooking spray
1/4 cup maple syrup
1/2 tsp dried thyme
1/4 tsp Sage, ground
1 medium onion(s), thinly sliced
3/4 cup fat-free chicken broth

Instructions
Preheat oven to 350°F (177°C).

Stir together flour, salt and pepper. Dust chicken with flour mixture, patting off excess.

Coat a large nonstick, ovenproof frying pan with cooking spray. Add chicken and brown on both sides, about 3 minutes per side.

Stir together maple syrup, thyme and sage and pour over chicken. Lay onions over chicken and then pour chicken broth over all. Cover and bake 1 hour, basting occasionally with pan sauce. Yields 1 chicken breast and about 3 tablespoons of sauce per serving.

Honey Spiced Chicken

from Marina

1 Tbsp honey
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
1/2 cup zucchini sliced
3/4 cup sugar snap peas
1 tsp olive oil
3/4 cup cooked wild rice
4 oz uncooked boneless, skinless chicken breast(s)

Preheat broiler. Combine honey, nutmeg and cinnamon. Coat chicken breast with honey sauce and broil until no longer pink. Place zucchini and peas on a non-stick baking sheet, brush with oil and season to taste. Broil until softened. Complement chicken and vegetables with wild rice.

Chicken Yumsticks

2/3 cup plain low-fat yogurt
2 tsp. brown sugar
2 tsp. hot sauce, plus extra to eat with the chicken
1 tsp. ground cumin
2 garlic cloves, minced
1/4 tsp. salt
8 chicken breast halves
Lemon wedges (optional)

Combine a few tablespoons of the yogurt with the brown sugar in a medium-sized bowl and mix until well blended. Add the remaining yogurt, hot sauce, cumin, garlic and salt.

Cut each chicken breast half into 6 to 8 equal pieces. Add to the yogurt mixture and stir until well combined. Thread the chicken onto eight skewers.

Place in a doubled gallon-size ziptop bag (to guard against leaks). Chill for 30 minutes to 2 hours. Pack in a cooler to bring to the park.

At the park, prepare the coals for grilling. Grill the kebobs over medium heat, rotating sides every few minutes, until cooked through, about 10 to 14 minutes total.

Serve with extra hot sauce and lemon wedges. Serves 6 to 8. Enjoy

Chicken Chili

(this makes a LOT. make half for the freezer!)

Compliments of the Barefoot Contessa (one of my FAVORITE chefs!)

8 cups chopped yellow onions (6)
1/4 cups good olive oil
1/4 cup minced garlic (8 cloves)
4 EACH yellow & red bell peppers, cored, seeded & large diced
2 tsp chili powder
2 tsp ground cumin
1/2 tsp dried red pepper flakes
1/2 tsp cayenne pepper
4 tsp salt
4-28 onz cans whole peeled plum tomatoes in puree, undrained
1/2 cup mnced fresh basil leaves
8 split chicken breasts, bone in, skin on
Freshly ground black pepper

Cook the onions in the oil over medium-low heat for 10-15 minutes, until transparent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a stell blade (pulse 6-8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered for 30 minutes, stirring occasionally.

Preheat the oven to 350ºF. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 - 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili amd simmer, uncovered for another 20 minutes.

Serve with chopped onions, grated cheddar cheese, corn chips and sour cream or refrigerate and reheat gently before serving.

Sticky Chicken

This comes from my a friend Jody.

4-6 chicken breasts
1/4 cup corn starch
1 egg

Beat egg sligthly to break up the yolk. Then dip the chicken in the cornstarch and then the egg. Fry in a bit of oil.

Mix together for Sauce:
1 cup sugar
1/2 cup vinegar
1/2 cup water
1 Tbsp chicken oxo
4 Tbsp ketchup
1 Tbsp soya sauce
1 tsp garlic powder
1 Tbsp corn starch

Place chicken in 9x13 pan and pour sauce over top. Bake in oven at 350 for 1 hour. Serve with rice.


tasssssssttttttyyyyyyyyy

Baked Peanut Tandoori Chicken

1/2 cup plain low fat yogurt
1/2 cup fresh coriander leaves
1/4 cup peanut butter
3 Tbsp tandoori curry paste
3 Tbsp tikka curry paste
2 Tbsp grated ginger root
3 cloves of garlic
juice of 1 lemon
4 bonless skinless chicken breasts
Garnish: peanuts & fresh cilantro

In a blender, combine yogurt, coriander leaves, peanut butter, tandoori paste, tikka paste, ginger, garlic amd lemon juice. Puree til smooth.
Put chicken in shallow glass baking dish. Pour marinade over and turn to coat. Cover and chill for at least 6 hours (or up to 24).
Preheat oven to 450•. Transfer marinade coated chicken to a baking sheet. Bake chicken in center of oven for 15 - 18 minutes or til cooked through. (throw away the rest of the marinade.)
Let chicken rest for 4-5 minutes before serving. Garnish with peanuts and cilantro.

Buffalo Chicken

1/2 cup all purpose flour
2 tesp paprika
coarse salt
8 skinless chicken drumsticks (about 2 lbs total)
1/4 cup vegetable oil
1/4 cup ketchup
1 Tbsp melted butter
1-2 Tbsp hot sauce such as Tabasco (as hot as you want it!)
celery sticks for serving

One a rimmer naking sheet, combine flour, paprika, and 1 Tsp coarse salt. Add chicken toss to coast and shake off excess.
In a large pan, heat oil over medium high heat. Add chicken and cook, turning to brown on all sides, until cooked throughout. (about 15 - 20 minutes)
Meanwhile in large bowl, combine ketchup, butter and hot sauce; season with salt. Add hot chicken and toss gently to coat. Serve with celery sticks and blue cheese dip.

Better Blue Cheese Dip:
In a small bowl combine 1 ounce blue cheese crumbled, 2/3 cup plain yogurt and 2 Tbsp lemon juice. Season with salt and pepper. Mix well with fork to mash cheese to combine.

BBQ Chicken Wraps

Ok this is so super easy. almost too easy to post and call a recipe it is more of a suggestion if you need a quick fix.
2 chicken breasts
your favorite bbq sauce
Fixins -basics (whatever you like to add to your wrap)
lettuce
cheese
tomatoes
cucumbers

Simple cut & cook chicken add bbq sauce. I use tortillas or pitas and add whatever you like!

Silly Greek Chili

I thought I'd post two this week.
Since Lindsay just had a baby.
One's for her.
Try this chili is is the BEST.

Silly Greek Chili
2 tsp olive oil
3 boneless skinless chicken breasts cut into 1-inch cubes
1 cup chopped red onions
1 cup diced zucchini
1/2 cup chopped red bell pepper
2 tsp minced garlic
1 Tbsp chili powder
1 tsp each ground cumin and dried oregano
1 can (19 oz) diced tomatoes with sun-dried tomatoes, undrained
1 1/2 cups your favorite tomate pasta sauce
1 cup canned chickpeas, drained and rinsed
1 Tbsp brown sugar
1/4 tsp freshly ground black pepper
2 Tbsp minced fresh cilantro
1/3 cup crumbled light feta cheese

Heat olive oil over medium high heat in a large
non stick pot. Add chicken. Cook and stir chicken until lightly bronwed, but not cooked through, about 4 minutes.
Add onions, zucchini, red pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
Stir in chili powder, cumin, and oregano. Cook 1 more minute. Add tomatoes with their juice, pasta sauce, chickepas, brown sugar and pepper. Bring to boil. Reduce heat to low. Cover and simmer with 15 minutes.
Remove from heat. Stir in cilantro. Ladel chili into serving bowls and top with feta cheese.

Cajun Chicken Pasta

Sorry I'm late. I hope I'll take next week off because next week at this time I hope to be busy with a new baby!

4 ounces linguine pasta
2 skinless, boneless chicken breasts
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced (optional)
1 green onion, chopped
1 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese


1. Cook Pasta, drain.
2. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
3. Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
4. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese.

Chicken Fingers with Orange Dipping Sauce

I make this one quite a bit. Both my kiddos like it and so does Reg, so it's a winner around here. Tastes way better than the ones you buy!

Serving: SERVES 4 to 6

Ingredients:
* Finely grated zest of 2 oranges
* 3/4 cup orange juice
* 1/4 cup freshly squeezed lemon juice
* 2 garlic cloves, crushed
* 3/4 teaspoon dry mustard
* 1/2 teaspoon salt
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 2 whole boneless, skinless chicken breasts, (about 1 3/4 pounds), cut into 1/2-inch-wide strips
* 1/2 cup plain breadcrumbs
* 1 tablespoon unsalted butter
* 1/2 teaspoon freshly ground pepper
* 1 tablespoon cornstarch
* 1/4 cup honey
* Vegetable-oil cooking spray

Directions:
1. In a large nonreactive dish, combine orange zest, both juices, garlic, dry mustard, 1/4 teaspoon salt, ginger, and nutmeg. Add chicken; cover, and refrigerate 1 hour.
2. Preheat oven to 400 degrees;. In a food processor, pulse breadcrumbs, butter, remaining 1/4 teaspoon salt, and pepper until fine crumbs. Transfer to a shallow bowl. Remove chicken from marinade, letting excess drip off; dredge in breadcrumb coating. Place on a lightly oiled baking sheet; bake until crisp and brown, 12 to 14 minutes.
3. Meanwhile, strain marinade into a small saucepan. Measure out 2 tablespoons; mix with cornstarch in a small bowl. Bring marinade in pan to a boil. Drizzle in cornstarch mixture, whisking constantly; boil, stirring, 1 minute more. Let cool slightly; stir in honey. Serve with chicken fingers.

easy easy chicken fingers

I am at work (nights) right now- totally forgot it was Sunday and recipe post day. So I need to post something easy that I don't need to remember a recipe for. This is about the easiest thing I ever make.

-Chicken breasts, how ever many you want. Fresh or frozen, if frozen thaw first in the microwave.
- Shake and Bake seasoning, whatever kind you want. Use however many packages it calls for depending on how much chicken you are using.
- whatever dipping sauce you like, ranch works good because it is usually in the fridge.

Cut the thawed chicken into strips, shake, and bake. Can't get easier than that. Cajun is one of our favorites.

Chicken Enchiladas

2 med chicken breasts cut up

1 can condensed cream of chicken soup

1-2 cups Cheese (depending how cheesy you want it)

4 tortillas

salsa
cilantro (optional)
diced tomatoes (optional)

Double for sure if there are more than 2 people eating this.


Cook chicken and add soup.
DIVIDE mixture among tortillas, top wop with cheese, salsa, cilatro and tomatoes to your liking. Roll-up, place seam side down in baking dish. Top with more salsa and cheese if you want; cover with foil.
BAKE at 350 for 30 to 35 min. or until cheese is melted and enchiladas are heated through, removing foil during last 10 min. of baking.

I like these a lot, but don't get to make them very often because Derek had chicken enchiladas for something like 12 days in a row on his mission for dinner appts., no joke. It was some sort of recipe of the month for enrichment.