Saucy Chicken Drumsticks

These are the tastiest chicken drumsticks ever. This is another yummy recipe from my friend Jodie......boy do I miss all her yummy treats!!!

Sauce:

3 Tbsp Soy Sauce

3 Tbsp Water

1/2 tsp salt

1 cup white sugar

1/2 cup vinegar

Whisk together and set aside.

Take 8-10 chicken drumsticks and remove the skin. Cook drumsticks in a little oil in a frying pan on low heat until the are brown and the blood has come out. It looks gross but just do it :)

Remove from frying pan, put in casserole dish and cover with sauce. Bake at 350 for 45 min. I usually serve with rice and veggies. If using more drumsticks I double the sauce recipe. Enjoy!!

Crock Pot Chicken Taco Chili

I have decided that I want to try some of the mouth watering pictures that I have pinned on Pinterest. I'd cook them all if it was in my budget.....I've tried 2 over the past week and I'm going to post both of them today. You'll LOVE them!!!

1 onion, chopped

1- 16oz can black beans ( mine were 19oz)

1 -16 oz can kidney beans

1- 8oz can tomato sauce ( mine was 398ml)

10oz package frozen corn kernels

1- 28 oz can diced tomatoes

3 1/2 oz Old El Paso green chillies

1 packet taco seasoning

1 Tbsp cumin

1 Tbsp chili powder

3 boneless skinless chicken breasts

Combine everything, except the chicken together in your crock pot and stir. Place your chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving , remove your chicken and shred. Return chicken to slow cooker and stir in.

** The recipe called for diced tomatoes with the chillies in them. I couldn't find them so I used 1/2 of a 7 oz can of the green diced chillies. I shredded my chicken a few hours before it was done and it was still delicious!!!! I had mine with cheese and chips........forgot the sour cream when I was at the store. You could also top with cilantro. Enjoy!!!

Broccoli Chicken

This one of my favorites from growing up. One I could eat any day of the week.

6-8 chicken breasts

1-2 heads of broccoli

2 cans cream of chicken soup

1 cup mayonnaise

1 tsp. lemon juice

1/2 tsp curry powder

Cheddar cheese

Boil, cool and de-bone chicken breasts. You can use boneless breasts as well. Cook and cool broccoli. Mix in a bowl- soup, mayo, lemon juice, curry powder. Set aside.

In 13 by 9 pan layer all your broccoli on the bottom, then chicken on top. Pour sauce over top and top with grated cheddar cheese. Bake at 325° for one hour. Serve with rice and veggies.

Charlotte's Curry Chicken

This is another easy, family favorite and it is super easy to make and guaranteed to be loved!! It is a recipe from my mother in-law and one all the kids enjoy!!

1 cup white sugar

3/4 cup ketchup

3 Tbsp. worcestershire sauce

1 tsp paprika

1 tsp garlic powder

1 tsp dry mustard

1-2 tsp curry powder

1-2 tsp black pepper

Preheat oven to 350 degrees.

Mix all the ingredients in a pot. Simmer on low heat for 5 minutes. While sauce is simmering take 4 chicken breasts ( bone in or boneless work) and put in baking dish ( I use the Corningware ones). Pour sauce over and cover. Bake for 30 minutes covered. Take cover off, spoon sauce over top and back for another 30 minutes uncovered. Serve with rice.

Pad Thai

1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
1/4 cup vegetable oil
4 eggs
1 tablespoon white wine vinegar
2 tablespoons oyster sauce
3 tablespoons white sugar
1/8 tablespoon crushed red pepper flakes
2 cups bean sprouts
1/4 cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges

Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, oyster sauce, sugar (pre mix vinegar,sugar and oyster sauce)and red pepper flakes. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes. Add in green onions and peanuts. Mix and serve.

Sweet & Spicy Cashew Chicken

So when I post a recipe I've usually made it the day before or on the weekend. It's just easier then actually trying to make it on a Tuesday. I am posting a 3rd recipe today because everyone saw this picture on my facebook and would like the recipe. It was really tasty.....pretty sure I'll be eating some more for a snack. Please let me know if you try these.....I love to have feedback....

Sweet and Spicy Cashew Chicken

1/2 cup sodium reduced chicken broth

3 Tbsp oyster sauce

1 Tbsp white sugar

1 Tbsp cornstarch

1 Tbsp white vinegar

2 Tbsp vegetable oil

1 lb boneless, skinless chicken breasts, cut into chunks

1/4 tsp each SALT and PEPPER
1 medium size onion, chopped

2 sweet red peppers, chopped

1 tsp Thai chili paste ( we couldn't find this so we used a curry paste)

1/2 cup roasted unsalted cashews

3 green onions, chopped

Whisk together chicken broth, oyster sauce, sugar, cornstarch and vinegar. Set aside.

In frying pan heat half of the oil over medium-high heat. Stir fry chicken, salt and pepper until golden, about 4 minutes. Transfer to plate.

Add remaining oil to pan, stir fry red peppers, onions and chili paste for 3 minutes. Return chicken and any juices to the pan, stir fry until no longer pink inside, about 1 minute. Add cornstarch mixture, stir fry for 1 minutes. Add cashews and green onions. Stir fry for 1 minute. Serve with rice.

Chinese Curry Chicken

This is a recipe that Jeff found and it has become a favourite in our house. We love curry dishes and this one is so different from the other one I had previously posted but still so delicious!!! Try it......you won't be disappointed!! We couldn't find yellow curry paste at the store so we just got curry paste and make sure that you use large potatoes. Enjoy!!!

Ingredients

• 1 tablespoon yellow curry paste
• 1/2 cup chicken broth, divided
• 1 teaspoon white sugar
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon salt
• 4 1/2 teaspoons light soy sauce
• 1 (5.6 ounce) can coconut milk
• 1 tablespoon canola oil
• 3 skinless, boneless chicken breast halves, sliced
• 2 teaspoons minced garlic
• 1 teaspoon minced fresh ginger
• 1 onion, sliced
• 2 potatoes - peeled, halved, and sliced

Directions

1. In a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside.
2. Heat a wok or large skillet over high heat for about 30 seconds; pour in the oil. Let the oil heat until shimmering, about 30 more seconds. Stir the chicken, garlic, and ginger into the hot oil; cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. Stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture. Bring the sauce to a boil, reduce heat, and cover the wok. Simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.

Shish Tawook

This is one of my favourites. It was given to me by one of my really good girlfriends Jodie. She has an amazing food blog that she does with her cousin so you might want to check it out. I actually am using her picture for the finished product today as I forgot to take one before the chicken was all gone. We love to have this with rice, pita and hummus. We cook it outside when the weather is warm and inside on our Cuisinart Griddler during wet or cold weather. Enjoy!!

Marinade:

2-3 cloves of minced garlic
1 1/2 T tomato paste
2 T ketchup
1/4 C plain yogurt
1/4 C lemon juice
1/2 tsp salt
1 tsp paprika

Cut 3 boneless, skinless chicken breasts into cubes. Place in the marinade for several hours or overnight.
Soak shish kabob sticks in water for a half hour. Thread the chicken onto the sticks, about 6 pieces. I use a roasting pan but line the bottom with a bit of parchment or foil to make clean up easier.
They can be grilled on the bbq, or put in the oven at 350 degrees for about 20 minutes. I like to broil them for a few minutes at the end to finish cooking-- they appear to look grilled and I know they are cooked through.

I like to marinade in glass with a lid.....the garlic is strong....

Cooking on the griddler.... a favorite purchase!!!

Ready to eat.......yummy!!!!

Curried Chicken Pita Bites

This is a recipe that came from my good friend Monica. She makes the best stuff!!! This is so easy to make and you always want more......

1 cup finely diced cooked chicken

1/2 apple finely chopped

1/4 cup craisins

1 celery stalk, chopped

1 green onion, thinly sliced

1/3 cup mayo

1 tsp curry powder

12-15 mini pitas

Mix all ingredients together and then stuff into pitas. I slice them half way and open like a pocket and fill. Enjoy!!!

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