This recipe is super easy to make. I cooked my chicken ahead of time, then added the rest of the ingredients once cooled. This recipe is taken from Kraft’s “What’s Cooking” magazine Summer 2013. My kids love Mexican food, so I like to change up our usual recipes. I found that 1/2 a pound of chicken wasn’t enough, I ended up using 3 breasts of chicken and made 6 good sized tortilla pockets. I did not need the egg to seal the tortillas that I put the refried beans in as they stuck just fine. I made 3 tortillas without the beans for my kids and used the egg to seal those ones. I served my tortilla pockets with the left-over refried beans and freshly made guacamole.
2 tablespoons oil, divided
1/2 lb. (225 g) boneless skinless chicken breasts, cut into 1/2-inch pieces
1 cup Kraft 3 Cheese Mexicana Finely Shredded Cheese
1/2 cup salsa
1/2 cup frozen corn
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
6 large flour tortillas
3/4 cup canned retried beans
1 egg, beaten
1. Heat oven to 400F.
2. Heat 1 tablespoon oil in large skillet. Add chicken; cook and stir 4 minutes or until done. Remove from heat. Stir in cheese, salsa, corn, cilantro and cumin.
3. Spread tortillas with beans. Spoon chicken mixture down centres of tortillas. Fold in opposite sides of each tortilla, then fold bottom over filling and once again to make rectangular packet. Brush top edge with egg; press onto packet to seal. Place, seam-sides down on baking sheet; brush with remaining oil.
4. Bake 20 minutes or until golden brown.
This recipe is outstanding! Great for a dinner or an appetizer. I found the link to this recipe on Twitter. (http://www.jocooks.com/main-courses/poultry-main-courses/bang-bang-chicken/ ) I used the 1/4 cup sweet chili sauce in the dipping sauce.
4 chicken breasts, boneless, skinless, cut into small pieces
1 cup buttermilk
1 tbsp hot sauce
3/4 cup flour
1/2 cup cornstarch
1 tbsp garlic powder
1 tsp smoked paprika
Salt and pepper to taste
oil for frying
1/2 cup mayonnaise
1/4 cup sweet chili sauce (Jo Cooks used Frank’s)
1 tbsp Frank’s hot sauce
2 tbsp honey
1. In a medium bowl, mix flour, cornstarch, garlic powder, smoked paprika, salt and pepper. To the bowl add the hot sauce, egg, and buttermilk, and whisk until you have a smooth batter. Add the chicken pieces to the bowl, toss to make sure each piece is coated in the batter and set aside.
2. In another bowl add about a cup of Panko breadcrumbs
3. Mix all the ingredients for the sauce together and refrigerate until ready for serving.
4. Heat the oil in a large skillet.
5. Coat each piece of chicken with breadcrumbs, add more breadcrumbs if needed, and fry on both sides for 3 to 5 minutes until chicken is cooked through. Place on paper napkins to soak up some of the oil. Repeat with all the chicken pieces. Only add a few pieces of chicken to the skillet at a time, so the chicken turns out crispy.
6. Drizzle chicken with sauce and serve.
Spicy and so good!! This recipe is taken from “The Epicurious Cookbook – More than 250 of our best-loved four fork recipes” by Tanya Steel and the editors of Epicurious. I used iceberg lettuce. The cookbook suggests using butterhead varieties such as Boston or Bibb as they are more pliable and lend a more tender bite, but I was looking for some crunch.
2 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne
3 tablespoons vegetable oil
1/2 large yellow onion, cut into medium dice
1 large fresh jalapeno chile, seeded and minced
3 garlic cloves, minced
1 (1-inch) piece fresh ginger, peeled and coarsely grated
1 pound ground chicken
1 teaspoon salt
2 tablespoons ketchup
1/2 cup plus 1 tablespoon chopped fresh cilantro leaves
2 romaine hearts, leaves separated
1. In a small bowl, whisk together the garam masala, cumin, coriander, and cayenne.
2. In a large saute pan over moderate heat, heat the oil until hot but not smoking. Add the onion and saute, stirring occasionally, until translucent, about 3 minutes. Add the jalapeno, garlic, and ginger and saute, stirring occasionally, 2 minutes.
3. Add the chicken and saute, breaking up any lumps with a wooden spoon, until no longer pink, about 3 minutes. Stir in the spice mixture, along with the salt and ketchup, and saute 1 minute.
4. Stir in 1/4 cup water, and saute, stirring occasionally, until the chicken is cooked through, about 6 minutes. Stir in 1 tablespoon cilantro, then transfer to a medium bowl.
5. Serve the chicken alongside the lettuce leaves and the remaining 1/2 cup chopped cilantro. To eat, pile chicken onto a lettuce leaf and top with cilantro.
Yield: Makes 4 servings
This soup is more like a stew. It is super tasty! This recipe is taken from “The Epicurious Cookbook – More than 250 of our best-loved four-fork recipes” by Tanya Steel and the editors of Epicurious. Give yourself time to make this as the barley needs to simmer in the soup for 45 minutes. The book suggests for a meatless meal, simply omit the chicken and substitute vegetable broth for the chicken stock. You can even bump up the bean count for additional protein – and extra fiber.
3 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon garlic powder
4 boneless skinless, chicken breast halves
2 medium onions, chopped
4 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
1 (28-ounce) can diced tomatoes with their liquid
5 1/2 cups chicken stock or low-sodium chicken broth
1 (15-ounce) can black beans, drained and rinsed
1/2 cup medium pearl barely
1 (4-ounce) can diced mild or hot green chilies
1 tablespoon tomato paste
1 cups frozen corn kernels, thawed
1. In a small bowl, whisk together the lemon juice, 1 tablespoon vegetable oil, 1 tablespoon chili powder, 1/2 teaspoon cumin, and the garlic powder. Place the chicken breasts in a large bowl. Add the lemon juice mixture and toss to thoroughly coat the chicken.
2. In an 8-quart Dutch oven over moderate heat, warm 1 tablespoon vegetable oil. Add the chicken and cook, turning once or twice, until browned and cooked through, about 12 minutes total. Transfer the chicken to a plate.
3. Add the remaining 1 tablespoon vegetable oil along with the onions and garlic to the Dutch oven and saute, stirring occasionally, until the onions are translucent, about 6 minutes. Add the black pepper along with the remaining 1 tablespoon chili powder and the remaining 1 teaspoon cumin and cook, stirring frequently, for 2 minutes. Add the tomatoes, and their liquid, chicken stock, black beans, barley, chilies, and tomato paste and bring to a boil, stirring occasionally. Reduce the heat to moderately low, cover, and simmer until the barley is tender, about 45 minutes.
4. Cut or tear the chicken into bite-size pieces. Once the barley is tender, stir the chicken into the soup along with the corn, and cook until heated through, about 3 minutes. Season with salt and pepper and serve.
Yield: Makes 8 servings
This recipe is basically a chicken enchilada made easy, but it does take some time, especially to cook and rest. This amazing recipe was taken from “Whitewater Cooks at Home” by Shelley Adams. A spring form pan is a must in this recipe. I made this with the salsa found in the “Lime-grilled Chicken Breasts with Avocado Salsa” recipe found on this blog. I found the La Victoria enchilada sauce at Sobeys.
1 10-inch spring form pan
6 10-inch flour tortillas
2 tbsp canola oil
2 onions, thinly sliced
2 red peppers, thinly sliced
6 chicken breasts, boneless, skinless and thinly sliced or 2 lbs ground chicken meat
1 tbsp seasoning salt
2 tsp cumin
1 tsp oregano
1 tsp chili powder
1/2 cup cream cheese
1/2 cup sour cream
2 cups monterey jack cheese, grated
1/2 cup fresh cilantro, chopped
1/4 cup chopped canned jalapeno peppers
1 cup cheddar cheese, grated
2 (398 ml) cans refried beans
1 can (283 g) enchilada sauce (La Victoria is best)
1. Heat the oil in a large frying pan over medium heat
2. Saute the onions and peppers for about 10 minutes until softened.
3. Add the sliced chicken and cook until chicken is just cooked, about 15 minutes.
4. Add seasoning salt, cumin, oregano, chili powder and saute for another 3 to 4 minutes. Remove from heat and add the cream cheese, sour cream and 1 cup monterey jack cheese.
5. Stir until combined
6. Mix in the cilantro and jalapeno peppers.
7. Brush a flour tortilla on both sides with some of the enchilada sauce. Lay tortilla in the bottom of an oiled spring form pan.
8. Spread a layer of chicken mixture on top. You will need to make 3 layers so only use 1/3 of the mix. Brush another tortilla with enchilada sauce and place on top. Press down with your fingers to glue the layers together a bit.
9. Spread this layer with one can of the refried beans, the other can is for another layer. Sprinkle with a 1/3 cup of the remaining cheese and top with another tortilla that has been brushed with enchilada sauce.
10. Continue to alternate layers of the chicken mixture with beans and cheese using the remaining 3 tortillas and enchilada sauce. Top the pie with remaining monterey jack and cheddar and cover with tin foil.
11. Bake in 350F oven for 1 hour. Remove foil and bake for another 15 to 20 minutes. Take the pie out of the oven and let rest for about 15 minutes.
12. Slice the pie into wedges and serve on top of a bed of shredded lettuce. Top with sour cream, fresh cilantro, diced avocado and salsa.
This sauce is very close to the original that is made at Grape’s. This recipe is taken from Winnipeg Free Press Recipe Swap Favourites by Ilana Simon.
2/3 cup mayonnaise
1/3 cup honey
1/4 tsp dill (or more to taste)
1. Mix together and chill. Serve with raw vegetables or appetizer sized chicken fingers.
I have been making this recipe for years, my step-daughter loved these as a little kid….now my 3 and 5 year old devour them every time I make them too. This recipe was taken from Winnipeg Free Press Recipe Swap Favorites 2000 by Ilana Simon. I omit the melted butter. I always make these with “Supposed to be Grape’s Honey Dill Dip” also found on this blog.
4 chicken breasts, boned
1 cup corn flake crumbs
1/2 cup Parmesan cheese
1 tsp thyme
1 tsp parsley
1/2 tsp poultry seasoning
1 tsp garlic salt
1/2 cup melted butter
1. Cut chicken into 1-inch pieces.
2. Mix together all dry ingredients
3. Dip chicken in melted butter and roll in dry mixture. Place on cookie sheet sprayed with vegetable spray. Bake in 400 F oven for 12 to 15 minutes (turning once) or until done.
This recipe is taken from LCBO’s Food and Drink magazine Autumn 2012. The recipe for the Tomato Chili Jam is also on this blog. If you do not have a panini pan, use a skillet and press sandwiches down with a spatula. I used the food processor to make the avocado mayo with great results. I also used demi-baguettes. I do not have a panini press, so i just pressed my sandwiches down with a smaller skillet, I found the spatula too small.
4 boneless, skinless chicken breasts, about 6 oz (175 g) each
2 tbsp (30 ml) olive oil
Salt and freshly ground pepper
1 tsp (5 ml) grated lemon rind
1 tsp (5 ml) paprika
1 large ripe avocado
1/2 cup (125 ml) mayonnaise
1/2 cup (125 ml) chopped coriander
1/4 cup (60 ml) finely chopped green onions
1 tbsp (15 ml) lemon juice
1/2 tsp (2 ml) sambal oelek or other Asian chili sauce
3 tbsp (45 ml) olive oil
4 ciabatta, Demi-baguette or buns
1/2 cup (125 ml) Tomato Chili Jam (recipe on blog)
1. Preheat oven to 450F.
2. Toss chicken with 1 tbsp (15 ml) olive oil and season well with salt and pepper, grated lemon rind and paprika. Heat remaining 1 tbsp (15 ml) of oil in skillet over high heat, add chicken and sear for 2 minutes a side or until golden. Place in oven and cook for 5 to 8 minutes or until juices run clear. Set aside.
3. Mash avocado in a bowl. Add mayonnaise, coriander, green onions, lemon juice and sambal oelek. Stir in olive oil and season with salt and pepper to taste. Alternatively, place all ingredients in a food processor and combine.
4. To assemble: slice ciabatta open and generously spread 1 cut side with avocado mayonnaise and the other with Tomato Chili Jam. Slice chicken and pile into the middle of the sandwich. Repeat with remaining ingredients.
5. Heat a panini or grill pan and grill sandwiches for 5 minutes, pressing down on the sandwich, or until warmed through.
Makes 4 sandwiches
This condiment goes with the Chicken Panini with Avocado Mayonnaise recipe on this blog. This recipe was taken from the LCBO’s Food and Drink magazine Autumn 2012. The magazine also suggests that you can use this as topping for hamburgers or serve with French fries. If fresh tomatoes are not available then use 1 can (798 ml) chopped tomatoes with juice.
1 jalapeño or Serrano chili, seeded and finely chopped
1 tsp chopped garlic
2 tbsp ginger, chopped
2 tbsp fish sauce
1/3 cup brown sugar
1/3 cup red-wine vinegar
2 lbs (1 kg) Roma tomatoes, seeded and diced
Asian chili sauce, to taste
1. Place jalapeño, garlic, ginger, fish sauce, brown sugar, and vinegar in a saucepan
2. Bring to boil slowly, stirring constantly. When it reaches a boil, lower heat to a simmer and add diced tomatoes.
3. Simmer gently for 40 to 50 minutes or until dark red and jam-like. If jam is too sweet add Asian chili sauce to taste.
4. Pour into a bowl, cool and place in jars. Refrigerate for up to a month.
Makes about 1 1/2 to 2 cups
I took this recipe from the website allrecipes.com. I have used it before and it’s really good. The original recipe makes 4 cups of marinade, but I used the conversion calculator within the recipe website to work it out to 4 servings. The 4 serving recipe is what is listed below. My kids love this one!
3 Tablespoons vegetable oil
1 Tablespoon and 1 1/2 teaspoons soy sauce
1 Tablespoon Worcestershire sauce
1 Tablespoon red wine vinegar
2 teaspoons lemon juice
3/4 teaspoon dry mustard
1/8 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon finely minced fresh parsley
1. In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper and parsley.
2. Use to marinade chicken before cooking as desired. The longer you marinate, the more flavor it will have.