Buffalo Chicken

Ingredients

• 20 chicken wings (or 1 dozen drumsticks)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup plus 1 tablespoon hot sauce, divided
• 1 tablespoon vegetable oil
• 3/4 cup Gold Medal™ all-purpose flour
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 cup (1 stick) melted butter 

Directions

1. Line a rimmed baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
2. Place the salt, pepper, 1 tablespoon hot sauce, and vegetable oil in a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated.
3. Place the flour, cayenne pepper, and garlic powder in another resealable plastic bag, and shake to mix. Pour the chicken wings from the first bag into the flour bag, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet rack, and place into the refrigerator for at least 1 hour.
4. Preheat oven to 400°F.
5. Melt the butter in a medium microwave safe bowl. Whisk in the hot sauce. Dip the wings into the butter mixture one at a time, and place back on the baking sheet rack. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 1 hour.

Chicken Tikka Masala

 Ingredients:

1 1/2 Lbs chicken breast, chopped into bite size pieces

(Marinade)

• 1 cup plain yoghurt
• 2 Tbsp lemon juice
• 2 tsp cumin
• 1/4 t. red pepper
• 1 tsp black pepper
• 1 tsp cinnamon
• 1 tsp salt
• 1 tsp ground ginger

(Sauce)

• 1/4 cup cilantro
• 1 Tbsp unsalted butter
• 2 garlic cloves, minced
• 1 jalapeño, minced
• 1 small onion, diced
• 1 bell pepper, cubed (optional)
• 2 tsp ground coriander
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp garam masala
• 1/2 tsp salt
• 1 can (8 oz.) tomato sauce
• 1c. heavy whipping cream

Put the chicken in a dish or large ziploc bag, and add all of the marinade ingredients: yoghurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt, & ground ginger.

 Put in the fridge for 1-2 hours then discard the marinade. Grill or cook the chicken in a high sided skillet about 5 minutes per side, or until no longer pink inside. For the sauce, melt the butter over medium heat. Add onion, bell pepper,and jalapeño and cook till tender.  Add coriander, cumin, paprika, garam masala, garlic, and salt. Stir to combine. Stir in tomato sauce and simmer for a few minutes until thickened.  Add the cooked chicken to the sauce and stir in the cream . Serve with white rice and garnish with fresh cilantro.

Turkey Roll-Ups &/or Chicken Puffs/Pillows

TURKEY ROLL-UPS & CHICKEN PUFFS/CHICKEN PILLOWS

Georgia & Shauna

I combined these recipes, because they are the same thing, I just took the “healthier/tastier” options on both of them and made them one recipe.

2 cups/3 lbs. cooked chicken (I boil this with chicken bouillon, garlic salt, and salt and pepper)

1 Tbsp. butter

6 oz. cream cheese

½ tsp. pepper

4 oz. can mushroom pieces

2-3 packages or crescent rolls

More melted butter

Seasoned bread crumbs

Sauce:

1 can cream of mushroom/ chicken

½ tub of sour cream

1 soup can of milk

Optional – lemon juice

Melt together butter, cream cheese and pepper. Stir in mushrooms and chicken. Roll out crescent rolls. Put spoonful of chicken mixture on wide end of triangular roll. Roll up the roll; pinch sides to seal shut. (There is no neat way to do this, just try to incase the chicken mixture in the crescent roll. No matter how bad they look, they turn out looking fine after being cooked.)

Dip in melted butter. (I forgot to do this once, and have never done it since, I just roll in crumbs and call it good). Roll in seasoned bread crumbs (I don’t ever season them either, I just use regular bread crumbs). To make your own bread crumbs, add parsley, oregano, and pepper to your bread crumbs.

Bake at 350º for about 17 minutes.

For gravy, mix cream of chicken/mushroom soup with milk, sour cream, and lemon juice. Pour over puffs before serving.

Creamy Italian Chicken

CREAMY ITALIAN CHICKEN

Esther

 

4 boneless chicken breasts

½ cup water

1 pkg Italian dressing mix

1 can cream of chicken soup (don’t add milk)

1 (8 oz.) pkg cream cheese

 

Cook chicken, water, and dressing mix in a crock pot for 4 hours on LOW. Mix soup and cream cheese. Add to chicken in crock pot. Cook for 1 to 2 more hours on LOW. Eat over pasta or rice.

Butter Chicken

 

Ingredients:

• 1 ounce butter
• 1 onion, chopped
• 1 garlic clove, crushed
• 2 large boneless chicken breasts
• 1 teaspoon ginger
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1/2 teaspoon garam masala
• 3/4 cup fresh cream
• 1 tablespoon tomato paste

 

Directions:

1. Slice chicken breasts into bite sized pieces.
2. Combine spices and salt and toss chicken pieces until well coated.
3. Saute onion and garlic in butter.
4. Saute the chicken each side until golden brown.
5. Stir in the cream and tomato paste.
6. Cover pan and simmer for about 10 minutes until cooked through.