Chicken Bryan (Carrabba's)

Chicken Bryan (Carrabba's Italian Grill)
Brought by Jenn 

UPDATE: I posted the recipe I used, but then I found this recipe for Chicken Bryan, which is MUCH better.  Try this version.  It was delicious.

Yellow Curry

brought by Britney Bassett

1 T Oyster Sauce (found in the Asian food section at the grocery store)

3/4 c coconut milk

1.5-2 T fish sauce

1/2 t chili powder

1/2-1 T sugar

1 T yellow curry paste (use more for a spicier dish - I use about 3 T)

1 c chicken broth (to desired consistency, more for additional paste)

meat of choice (we like chicken)

veggies of choice (the restaurant served it with potatoes and onions, but carrots and peppers are also good additions!)

1. Saute meat with curry powder and broth until meat is nearly done.

2. Add the rest of the ingredients except the veggies and bring to a low simmer.

3. Add veggies and any additional broth for desired consistency.

Thai Lettuce Wraps

brought by Jamie Cook

Peanut Sauce:

1 1/2 Tb sugar (increase to 2 Tb if using natural peanut butter)

1 Tb minced peeled fresh ginger

3 Tb fresh lime juice

1 Tb soy sauce

1/4 tsp salt

1/4 tsp ground red pepper

1 clove garlic, crushed

1/4 cup creamy peanut butter

2 Tb water

Puree in blender or food processor until smooth.

Next grill up a few chicken breasts. Cook them in a pan on the stove for about 4 minutes per side until no longer pink in the middle. Then slice the chicken diagonally into thin strips. Then add some nectar of the gods (aka peanut sauce) to the chicken until it is thoroughly coated. 

Cook up some chow mein noodles. (Russo's, sells pre-cooked lo mein noodles for a dollar a bag.) You could definitely use angel hair pasta if you can't find asian noodles. Add a tablespoon or two of peanut sauce to cooked noodles and stir.  

Wash and dry Boston lettuce leaves. 

Arrange condiments on a platter.  Fill lettuce wraps with thinly sliced bell pepper strips, fresh cilantro, bean sprouts, thinly sliced cucumber, chopped peanuts, red cabbage, noodles, chicken, and peanut sauce. 

Chicken Tikka Masala

brought by Heather Brown

I use San Marzano tomatoes because they are my favorite. The tomato flavor is prominent in the sauce so make sure to use a canned tomato your family likes. If you want a spicier dish include the ribs and seeds from the chile. Have all your ingredients prepped, because once you start cooking there's not enough time to prep items in between. The sauce can be made up to 4 days ahead and gently reheated before adding chicken.


Chicken Tikka Masala
adapted slightly from Cook's Illustrated


Chicken Tikka
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
2 lbs. boneless, skinless chicken breasts
1 cup plain yogurt (do not use nonfat)
2 tablespoons canola oil
2 medium cloves garlic, minced
1 tablespoon grated fresh ginger


Masala Sauce
3 tablespoons canola oil
1 medium onion, diced fine
2 medium cloves garlic, minced
2 teaspoons grated fresh ginger
1 fresh serrano or jalapeno chile, ribs and seeds removed, chile minced
1 tablespoon tomato paste
1 tablespoon garam masala
1 (28 oz) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon kosher salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves


For the Chicken:
Mix spices and salt in a small bowl. Sprinkle both sides of chicken with the spices mixture, pressing gently. Place chicken on a plate and cover with plastic wrap. Refrigerate for 30-60 minutes. In a large bowl, mix yogurt, oil, garlic and ginger; set aside


Sauce:
Heat oil in a large heavy bottomed saucepan over medium heat until hot. Add onion and cook stirring frequently, until light golden 8-10 minutes. Add ginger, garlic, chile, tomato paste and garam masala; cook stirring frequently, about 3 minutes. Add crushed tomatoes, sugar and salt; bring to a boil. Reduce heat to medium-low, cover and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.


While sauce simmers, adjust oven rack to upper-middle position and heat broiler. Dip chicken into yogurt mixture and arrange on wire rack set in foil-lined baking sheet, or broiler pan. Discard excess yogurt mixture. Broil chicken until lightly charred in spots and juices run clear, about 10-18 minutes, flipping chicken halfway through.


Let chicken rest for 5 minutes, then cut into chunks and stir into warm sauce. Do not simmer chicken in sauce, you don't want it to keep cooking. Stir in cilantro, season with salt if needed and serve over basmati rice.

Pacific Rim Stir-Fry

brought by Kristen Marshall

recipe by Better Homes and Gardens

ingredients

• 3  ounces  rice sticks (also called rice noodles) or thin vermicelli, broken
• 12  ounces  skinless, boneless chicken thighs or breasts
• 1/2  cup  chicken broth
• 2  tablespoons  soy sauce
• 2  tablespoons  snipped fresh basil or 2 teaspoons dried basil, crushed
• 2  teaspoons  cornstarch
• 1  teaspoon  chili oil or 1/2 teaspoon crushed red pepper
• 1/2  teaspoon  ground turmeric
• 1  tablespoon  cooking oil
• 2    medium carrots, cut into julienne strips
• 2  cups  broccoli flowerets
• 1    red or green sweet pepper, cut into 1-inch strips (1/2 cup)
• 1/4  cup  cashew halves or peanuts
• (I typically like to at least 1 1/2 the sauce ingredients or double it for a more saucy sauce. Also most of the time I just substitute the veggies for a few cups of stir fry mixed veggies from Costco that we keep in our freezer)

directions

1. In a saucepan cook rice sticks in boiling water for 3 minutes. (Or, cook vermicelli according to package directions.) Drain. Set aside; keep warm.

2. Meanwhile, cut chicken thighs or breasts into thin, bite-sized strips; set aside.

3. For sauce, combine chicken broth, soy sauce, basil, cornstarch, chili oil or crushed red pepper, and turmeric; set aside.

4. Add cooking oil to wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry carrot strips in hot oil for 1 minute. Add broccoli flowerets; stir-fry for 2 minutes more. Add red or green sweet pepper strips; stir-fry for 1-1/2 to 3 minutes more or until crisp-tender. Remove vegetables from wok. Add chicken to wok; stir-fry for 2 to 3 minutes or until no longer pink. Push chicken from center of wok.

5. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Stir to coat. Cook and stir 2 minutes more or until heated through. Serve immediately over hot rice sticks or vermicelli. Top with cashews or peanuts. Makes 4 servings.

Chicken Ole

brought by Jamie Cook

1 lb chicken breast--diced in 1/2 inch cubes

1 Tb taco seasoning

2 Tb olive oil

1/2 medium red bell pepper, diced in 1/2 inch pieces (I use at least one red bell pepper.)

1/2 medium onion, diced in 1/2 inch pieces

2 cups salsa (Jamie used Mango Salsa)

1/3 cup cilantro leaves, very roughly chopped

Salt and pepper to taste

1/2 cup Sonoma hot pepper jack cheese (I used cheddar)

Toss chicken with seasoning. Heat the oil in a large skillet over medium heat and saute the chicken, peppers and onions for 5 minutes. Add the salsa. Reduce the heat adn simmer uncovered for 5 minutes. Add the salsa. Reduce the heat and simmer uncovered for 5 minutes, stirring occasionally. Stir in the cilantro. Seasonwith salt and pepper if necessary. Garnish the cheese. Serve immediately over your favorite rice, pasta or couscous.

I do not add the cheese to the main dish. We eat it in tortillas with sour cream, black beans and cheese. Enjoy!

Creamy Italian Chicken

brought by Ashley Boyer

8 oz cream cheese, softened
1 packet Good Seasons Italian dressing
1 can cream of chicken soup
3-4 chicken breasts

Place ingredients in crockpot and cook on low 3.5-4 hours or on high about 2 hours. 
Serve over rice or noodles. 

Chicken Pesto Sandwiches

brought by Anne Leymaster

chicken breast

pesto

sliced tomato

mayo

yummy bread

Grill chicken breast on bbq, flavor with your favorite bbq sauce. Prepare the sandwich with pesto, mayo, and tomato. Such an easy sandwich for aquick fix or bbq party. enjoy!

Summer Salads

Piña Colada Salad (Zupas Restaurant)

Brought by Jenn Iverson

2 bags (or 1 large head) Romaine lettuce

½ bag (about 6-8 strips) Tyson Crispy Chicken Strips

1 can pineapple tidbits (reserve juice for dressing)

1 can mandarin oranges

1 cup macadamia nuts, chopped

½ cup coconut flakes

Dressing:

1/3 cup pineapple juice (reserved)

1 8-oz. container vanilla or plain yogurt

3 Tbsp. cream of coconut (I use Coco Lopez brand, found in the drink mix or baking aisle of most grocery stores)

Bake chicken according to package directions and cut into bite-size pieces. In a small bowl, mix ingredients for dressing. Just before serving, toss lettuce with dressing in a large bowl (you may not use all of the dressing). Top with chicken, pineapple, macadamia nuts, and coconut (you may not use all of these ingredients either; just whatever looks good to you). Toss and serve.

Slow Cooker Meals: Garlic Chicken Farfalle

Garlic Chicken Farfalle

-Karen Baxter

16 oz. Farfalle pasta

1 cup heavy whipping cream

3-4 chicken breasts (boneless, skinless)

2-3 cloves garlic, crushed or garlic salt (I do a spoonful of crushed garlic)

1 Tbl. pepper*

1/2 cup butter

1 lb. bacon, crumbled**

1/2 cup shredded Parmesan cheese

1 (12 oz) Lawry's mesquite marinade with lime juice

*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. I you're apprehensive, do less pepper. You can always add more.

**We like to cook our bacon in the oven 400º. Way less messy and it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes. Allow to cool and then crumple ( I totally wear disposable gloves for this part - surprise, surprise.)

Directions:

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumbled bacon. Whisk together on low heat for 3-4 minutes. IN a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

Slow-Cooker Meals: Green Chile Chicken

Green Chile Chicken

-Jamie Cook

Chicken breasts (3 or 4)

2 tsp chile powder

1/4-1/2 tsp cayenne pepper

1 tsp ground cumin

1 tsp salt

2 cloves garlic, minced or pressed

1/2 cup diced onion

1 4 oz. can diced green chiles

3/4 cup chicken broth (this is optional if you are using frozen breasts since they have extra broth added. I don't usually add it, but it may need just a little.)

1/2 cup sour cream (add at the very end)

Optional: 1-2 cans great northern beans or other white beans

Cook in crock-pot for several hours until chicken is done. We like it shredded and served on tortillas with anything else that sounds good (black beans, cheese, sour cream) or serve over rice.

Slow-Cooker Wings

Slow-Cooker Sticky Wings

-Heather Brown (Cook's Country)

Make sure you stay close while the wings are under the broiler!

1	(3-inch) piece fresh ginger , peeled and chopped
4	garlic cloves , peeled
3/4	cup packed dark brown sugar
1/4	cup soy sauce
1/2	teaspoon cayenne pepper
4	pounds chicken wings , halved at joint and wingtips removed
1/4	cup water
1/4	cup tomato paste

1. Pulse ginger, garlic, 1/4 cup sugar, 1 tablespoon soy sauce, and 1/4 teaspoon cayenne in food processor until finely ground. Add the mixture and the chicken to the slow cooker and toss together.

2. Cook on low until fat renders and chicken is tender, 3 to 4 hours. Remove wings from slow cooker and transfer to clean large bowl, throw away all juices left in the slow-cooker. Let wings cool 20 minutes (or cool briefly and refrigerate up to 24 hours).

3. Adjust oven rack to lower-middle position and heat broiler. Set wire rack inside rimmed baking sheet and spray rack with baking spray. Whisk water, tomato paste, remaining sugar, remaining soy sauce, and remaining cayenne in bowl. Add half of sauce to bowl with wings and toss. Arrange wings, skin side up, on prepared rack. Broil until wings are lightly charred and crisp around edges, 10 to 15 minutes. Flip wings, brush with remaining sauce, and continue to broil until well caramelized, about 3 minutes. Enjoy.