Cheesy Garlic & Onion Chicken Puffs

We had these delicious chicken puffs at Relief Society Meeting this month.. had to have the recipe..thanks to Southern Estates Relief Society :)

*3 cups minced chicken

*3 tbsp chopped onion

*3 cloves garlic, minced

*8 oz cream cheese

*6 tbsp butter

*3 cans crescent roll dough

*Melt the butter and sauté onions and garlic. Add chicken, cook. Add cream cheese. let cool.

*Seperate crescent rolls (2 rolls each chicken puff) pinch together perforations to make one flat piece. place about 1/3-1/2 cup chicken mix on top of dough and wrap dough around; sealing edges.

*Sprinkle top with grated mozzarella and cheddar cheese

*Bake at 350 degrees for 17-20 min

*serve with asparagus..yum! sautéd with butter, onions, and garlic.

* top with chicken gravy: I just did a quick and simple gravy: chicken broth/stock, corn starch and chicken seasoning..boil on pan until thick.

(these can be easily frozen and reheated for later!!)

Lemon Pepper Garlic Chicken

Just tried this for the first time tonight for dinner and 1st times a charm..

Take 3-4 large chicken breasts and cut them in half.

In a ziploc bag, combine: 1/2 c Italian bread crumbs, 1/2 c parmesan cheese, few dashes of paprika, dash of lemon pepper seasoning, couple dashes of parsley flakes. add chicken and coat in bag.

In a baking dish, melt about 1 stick butter, 1-2 tbsp minced garlic, 2-3 Tbsp lemon juice, a few dashes of thyme. mix until combined.

Add the chicken and coat both sides in the juice. sprinkle any leftover dry ingredients on top of chicken. add a pinch of lemon pepper seasoning on top of chicken.

(add some juices at the bottom on top of the chicken when done)

Bake 40min @ 400 degrees F

(I served with rice, black beans, and asparagus...delish!)

Breaded Chicken

This recipe is one that comes along because you don't have one of the ingredients, after you have already prepared everything else; so then you have to compromise:

and then it turns out great!

Ok, so this is breaded chicken, but different :)

Instead of using egg wash, I used:

heavy cream (about 1/2 c)

butter (about 1/2 - 1 tbsp)

sour cream (about 1-2 tbsp)

mayonnaise (about 1-2 tbsp)

(everything is estimated, because I just eyeballed everything)

Mix all your ingredients and add to a shallow dish. Add bread crumbs to a different shallow dish, along with Parmesan cheese, parsley, salt, and pepper.

dip your chicken into the crumbs, then the creamy mix..making sure well coated, then crumbs again. Add to hot oil on pan. Fry until golden brown and flip chicken.

When you drain your chicken..put a cooling rack upside down onto paper towel and add chicken to cooling rack to drain.

These are super yummy and crispy and the chicken is very tender!

Thai inspired Chicken

This meal was a total experiment, but worthy for posting :)

here are your ingredients:

• soy sauce
• oyster sauce
• black vinegar
• white wine vinegar
• olive oil
• dijon mustard
• sesame seed oil
• teriyaki sauce
• garlic
• onion
• heavy cream
• spiracha sauce (hot chili sauce)
• paprika
• brown sugar
• honey
• edemame
• pine nuts (opt)
• black sesame seeds (opt)

Cut white onion and garlic, sauté.

Add cut up chicken (I used 2 large chicken breasts). season with salt, pepper, and paprika (very light)

add water (about 1 cup) and cook covered on med-high heat

in a seperate pan, add equal parts soy sauce, oyster sauce, black vinegar, white wine vinegar, brown sugar (about a tsp), honey (about 1/2 tbsp), spiracha sauce (add anywhere from a tsp on.. depending on your liking to heat), and olive oil. stir until boiling on high heat.

reduce heat, add dijon mustard (about 1 tbsp) and stir until mixed well.

add to chicken and add about 1/4 c heavy cream and a few splashes of teriyaki sauce. Next, add edemame, pine nuts, and black sesame seeds. Stir and simmer covered on med heat until done.

(I didn't use pine nuts this time, but thought it would be a nice addition to the dish)

also.. the black sesame seeds in the chicken could look kinda funny.. (like bugs in your food).. so you could just add it to the cooked rice onto your dish :)

This dish goes well with calrose rice (short grain).. yum!

Chicken Mango Quesadilla

This recipe makes a big difference using fresh homemade tortillas, like I have here.. but those are few and far between, so others will work as well. also, the salsa is homemade, just check out the salsa recipe!

Cut your chicken breast into pieces. On a pan, add olive oil, onion, garlic, and about a tbsp of honey, let sizzle for a minute or so.

add your chicken pieces to the pan. add salt, pepper, chicken seasoning, and chicken broth (about 1/2 c). when halfway done, add a couple pinches of brown sugar...(unusual, but delicious I promise)

Cover chicken on med heat and cook until done. (meanwhile, prepare your salsa and cut up a mango into small pieces).

In a different pan, add oil or pam on med-high heat. Soften about a tbsp of cream cheese. Spread the cream cheese onto a tortilla, then add to the hot pan. Next, add your cheeses (I used a mix of mozzarella and cheddar). Then, add your cooked chicken. Let heat up for a couple minutes, then add mango pieces. cover with another tortilla (or fold tortilla in half). cook until tortilla is crispy on both sides.

Garnish with sour cream and fresh salsa (guacamole is good too!)

Garlic & Mint Grilled Chicken

1/2 c. Fresh Mint leaves
1 TB Lemon Juice
1 TB Extra Virgin Olive Oil
1 TB Soy Sauce
1 tsp Chili Powder
1/4 tsp Ground Pepper
4 Cloves of Garlic, chopped
4 Chicken Breasts
Fresh Mint Sprigs

In a blender or food processor combine mint leaves, lemon juice, oil, soy sauce, chili powder, pepper & garlic. Cover & blend until smooth. Place chicken in a self-sealing baggie & set in a shallow dish. Pour marinade over chicken. Seal bag & turn to coat in marinade. Refrigerate for 4-24 hours. After marinading, drain chicken & discard any leftover marinade. Grill & garnish with fresh mint sprigs.

Orange Roasted Chicken in Crock Pot

This meal is so nice for Sundays! you can stick it in the crock pot and it's done when you get home!

Cut up your chicken into pieces.. about 3 pieces per chicken breast.
add to crock pot.
then add your spices: salt, pepper, rosemary, thyme, and savory.
add about a 1/2 c of chicken broth and fresh squeezed orange juice..or you can also add orange slices!
diced onion: about 1/2 of a white onion
then add your glaze:
in a pan, add: 3 tbsp butter, 3tbsp dijon mustard, 3 tbsp honey, about 1 tbsp of apricot jam..or in my case I used pepper jelly (deliciously made by a local vendor), and about 3tbsp fresh squeezed orange juice. let boil for a couple minutes and simmer for a few more.

plug in your crock pot and about 3-4 hours later you have dinner!

opt.. you can also bake this dish: just bake at 375 degrees for 20-30 minutes

Peruvian Pollo Saltado

I was super excited for this recipe I came up with.. I crave it often! we go to Ricon..I think that's what it's called (some Mom & Pop Peruvian restuarant with our friends and it delicious! just wanted to try out my own little version of what they make.. so here you go)


Ingredients:
1-2 tbsps minced garlic
1/4 of red onion cut in wedges
1/4 of white onion cut in wedges
1/4 cup of diced green onions
2 tbsps chopped cilantro
4 potatoes
3 large chicken breasts cut in small slices/pieces/strips..whatever you want
cumin
paprika
soy sauce
black pepper
white wine vinegar
peanut, vegetable oil, or olive oil ( I used olive oil)
red & green bell peppers (opt) or sliced baby carrots (what I used)
1-2 tomatoes

in a ziploc bag.. put chicken (cut up) in with a few tablespoons of soy sauce, a few dashes of cumin and paprika. marinade in fridge for 15 minutes or so. In a wok or deep pan, heat oil, a few tablespoons to coat bottom and cook marinated chicken (work in small batches to cook evenly). reserve cooked chicken in bowl. meanwhile, cut up potatoes into french fries and fry in oil (vegetable oil preferably) until golden brown. drain and set aside.

add about a tablespoon of oil (olive oil) in same pan used for chicken and add garlic until golden brown. add the onions and (opt you can add red/green bell peppers.. I opted out, since I don't like them and just added sliced baby carrots..even better!) stir and fry for a few seconds. add a few splashes of soy sauce and white wine vinegar. add a few pinches of cumin and stir. then add the sliced tomatoes and add a few pinches of paprika, stir. return chicken to pan and toss gently. add chopped cilantro and then the french fries. stir gently and serve with white rice (which I am assuming everyone can make..if not, let me know and I will post..thanks!)

Chicken Nuggets with Sweet & Sour sauce

cut up chicken breast pieces to desired size and make sure all are similar in size and make sure they're no thicker than 1/2 in thick.

another option is: cube chicken and place in food processor and blend into a paste. form into balls and flatten into nugget pieces.

season chicken pieces with: season salt, salt, parsley, onion powder, and pepper

mix 2 eggs to about 1/2 c milk..set aside

mix about 1c flour, 1/4c finely grated parmesan cheese, 1tsp paprika, oregano, and dry mustard, salt and pepper..set aside

heat hoil to at least 350 degrees

place chicken nugget pieces in flour mixture, coat evenly, then egg/milk mixture, and flour mixture again. Place on wax paper

when oil is nice and hot, place about 3-4 pieces in oil and fry for a few minutes until golden brown, turning the pieces occasionally.

drain on newspaper or paper towel.

(you can freeze leftovers and bake them at 350 degrees for 10 minutes or so)

Sweet and Sour sauce:

1 c apricot preserves

3 tbsp heinz 57 sauce

3 tbsp italian dressing

3 tbsp soy sauce

combine and serve!

I served with Spinach Salad