21 Season Salute Grilled Chicken

1/4 Cup Soy Sauce
1/2 Cup Olive Oil
3 T TJ's 21 Season Salute
S&P to taste

Chicken or Steak Fajitas

Courtesy of: Our Best Bites

 

1 lb boneless skinless chicken breasts, chicken thighs, or steak

2-3 bell peppers, stem and membranes removed and peppers quartered

1 large onion (any color/variety) sliced into 1/2″ slices

Marinade:

1/4 C fresh lime juice

1/3 C water

2 T vegetable oil

2 cloves garlic, pressed or finely minced

3 t vinegar

2 t soy sauce

1-2 t liquid smoke

1 t salt

1/2 t chili powder, or chipotle chili powder

1/2 t cayenne pepper

1/4 t ground black pepper

1/4 t onion powder

Place meat in a zip-top bag or shallow dish.  Place vegetables in another.  In a medium bowl, combine all marinade ingredients and whisk well.  Reserve 3-4 Tablespoons of marinade for later use.  With remaining marinade, add a splash to the vegetables (enough for a light coating) and the remaining to the meat.  Marinate for 4-6 hours and up to overnight.

Preheat bbq grill.  Place everything on at the same time. Remove vegetables from cooking surface and slice.  Slice meat.  Toss with reserved marinade and serve along side any or all of the following:

Flour Tortillas
Black Beans
Lime-Cilantro Rice
Pico de Gallo
Salsa 
Diced avocado
Guacamole
Sour Cream

How To: Simple Shredded Chicken

Courtesy of: melskitchencafe.com

*Makes 3-4 cups of cooked, shredded chicken

INGREDIENTS:

1 tablespoon olive oil

4 (about 2 pounds) boneless, skinless chicken breasts

Salt and pepper

3/4 cup water or low-sodium chicken broth

DIRECTIONS:

In a large 12-inch nonstick skillet with a lid, heat the olive oil over medium heat until hot and rippling. Pat the chicken dry and season with salt and pepper on both sides. Place the chicken top-side down in the hot skillet and let the chicken cook for 5 minutes until golden brown on top. Flip the chicken, add the water or chicken broth, cover the skillet and let the chicken simmer gently over medium heat for 7-10 minutes until the chicken is cooked through (it will register 160 degrees on a thermometer). Don't overcook or it might be dry. While the chicken is simmering, add additional water 1/4 cup at a time if the liquid evaporates too quickly. Remove the chicken from the skillet. Let it cool slightly before shredding. The cooked chicken will keep well-covered in the refrigerator for up to 3 days or can be frozen for up to 2 months.

Chicken Noodle Soup

4 Tbs Butter

1/4 cup flour

2 tsp chicken soup base, or 2 bouillon cubes

1 carton chicken stock (32 oz)

1 cup chopped carrots

1 cup chopped celery

3/4 cup chopped onion

2 bay leaves

2 cups cooked chicken, chopped

1/2 package rotini pasta

Salt and Pepper to taste

Melt butter in a large pot over medium- high heat. Add onions, carrots and celery. Cook until tender. Stir in flour and cook, stirring continuously for 2 minutes, or until golden brown.

Whisk in chicken broth and chicken soup base, cook for 2-3 more minutes, or until thickened. Bring to a boil, add pasta and bay leaves then reduce heat to simmer for 10 minutes or until pasta is cooked. Remove bay leaves, Add chicken and season with salt and pepper, and cook for a few additional minutes until chicken is heated through.

Slow-Cooker Honey Sesame Chicken

Tasty Kitchen Blog

3 pounds Boneless, Skinless Chicken Thighs

Salt And Pepper, to taste

¾ cups Honey

½ cups Soy Sauce

¼ cups Plus 2 Tablespoons Ketchup

1 Tablespoon Canola Oil

1 Tablespoon Sesame Oil

1 Tablespoon Minced Or Grated Fresh Ginger Root

4 cloves Garlic, Peeled And Minced Or Pressed

¾ teaspoons Crushed Red Pepper Flakes

4 teaspoons Cornstarch

¼ cups Cold Water

Optional Garnishes: Thinly Sliced Scallions, Sesame Seeds

6 cups Hot Cooked Rice, For Serving

Very lightly season the chicken thighs with salt and pepper and place them in the slow cooker.

Whisk together the honey, soy sauce, ketchup, canola and sesame oils, ginger, garlic and pepper flakes in a mixing bowl and pour over the chicken thighs. Cover the slow cooker and cook on low for 4 hours, or until the chicken is tender and cooked through.

Use tongs or a slotted spoon to transfer the chicken to a rimmed plate or bowl and cover lightly with foil, leaving the sauce in the slow cooker.

Stir the cornstarch into the water with a fork or small whisk until dissolved. Whisk the mixture into the sauce in the slow cooker. Cover the slow-cooker and turn the heat to high. Let it cook and thicken for 15 minutes.

Carefully transfer the chicken back into the slow-cooker and mix to coat the chicken with the thickened sauce.

Serve the pieces of chicken over hot cooked rice. Spoon the sauce over the chicken and garnish with sesame seeds and scallions.

Chicken Parmesan Nuggets

Courtesy of: TomKat Studio
Serves 4

Ingredients
2 chicken breasts, diced into 20 pieces
1/4 cup all-purpose flour
1/2 tsp garlic powder
1/2 tsp salt
2 eggs, whisked
1 cup panko Japanese breadcrumbs
1 tsp dried oregano
1 cup Parmigiano-Reggiano or Parmesan cheese, shredded
Favorite marinara sauce

Directions
Preheat the oven to 400 degrees F and line a baking sheet with foil. Spray lightly with nonstick cooking spray; set aside.

Set up an assembly line using 3 bowls. Fill one with flour, 1/4 teaspoon garlic powder and 1/4 teaspoon salt; mix. In another bowl, add the whisked eggs. In the remaining bowl, mix together the panko, 1/4 teaspoon garlic powder, 1/4 salt, oregano and cheese.

Toss the diced chicken in flour and shake off the excess. Then coat with egg and bread with the panko mixture.

Place the breaded chicken on the baking sheet and bake for 20 minutes. Finish browning under the broiler for 2-4 minutes, flipping halfway through.

Serve with marinara sauce.

White Chicken Chili

White Chicken Chili

Recipe by Our Best Bites

I call this a chili, but it’s really a soup consistency.
If you want it thicker, just reduce the amount of broth.

1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro

1 32oz box chicken broth

Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips

In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes.

Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.

Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.

Ladle into bowls and top with sour cream. Serve with condiments. If you don’t have all those condiments- at least have sour cream! But honestly, it’s best with everything :)

Makes about 8 cups of soup.

*Oh, and this freezes well. Sometimes I make a batch and when it cools I put single servings into zip-locks and pop them in the freezer. Makes a great quick lunch.

Chicken Salad

Courtesy of: Vickie Ricks

Ingredients:

3 cups chicken breasts

1 cup red grapes

½ cup real mayonnaise

1 cup thinly sliced celery

1 can mandarin oranges

¼ cup slivered almonds

3 tablespoon lemon juice

1 tablespoon dry minced onion

1 teaspoon salt

½ teaspoon garlic powder

½ to 1 teaspoon basil

Directions:

Boil Chicken until fully cooked.  When cooled, shred.  Soak chicken in lemonjuice, minced onion, salt, garlic powder, and basil.  Mix chicken mixture with the mayonnaise then add celery, mandarin oranges, and grapes.  Serve over a bed of lettuce or in a roll or croissant.  Best is served cold. Serves 6 to 8.

Thai Chicken Lettuce Wraps

Courtesy of: Tasty Kitchen

Ingredients

• FOR THE LETTUCE WRAP FILLING:
• 1 Tablespoon Olive Oil
• ½ cups Yellow Onion, Diced
• 4 whole Green Onions, Sliced, Divided
• ⅓ cups Carrots, Cut Into Matchsticks
• 2 cloves Garlic, Minced
• ½ teaspoons Salt, Divided
• 2 cups Cooked Chicken, Cubed
• 1 can (5 Oz. Size) Sliced Water Chestnuts
• ½ cups Peanuts, Crushed, Divided
• ¼ cups Cilantro, Chopped, Divided
• ½ teaspoons Pepper
• 1 teaspoon Sriracha Chili Sauce
• 1 teaspoon Soy Sauce
• Lettuce Cups, To Serve
• ½ cups Cabbage, Shredded
• FOR THE HONEY-PEANUT DRIZZLE
• 1 Tablespoon Creamy Peanut Butter
• 1 Tablespoon Honey
• 1-½ teaspoon Soy Sauce
• ½ teaspoons Sesame Oil
• ½ teaspoons Fresh Ginger, Freshly Grated
• ½ teaspoons Sriracha Chili Sauce
• ¼ teaspoons Sesame Seeds

Preparation Instructions

Heat the olive oil over medium heat in a large non-stick skillet. Saute the yellow onion, half the green onions, carrots, and garlic. Add 1/4 teaspoon salt and stir. Cook the vegetables until they are fragrant and soft, 7-8 minutes.

While the vegetables are cooking, mix the ingredients for the sauce together. Cover and refrigerate until serving.

To the veggies, add the chicken, water chestnuts, remaining green onions, half of the peanuts, half of the cilantro, remaining salt, pepper, Sriracha and soy sauce, and stir well. Allow the mixture to cook for 1-2 minutes more.

Serve the mixture in lettuce cups and garnish with cabbage, remaining peanuts and cilantro, and honey-peanut drizzle.

Note: To make these vegetarian, simply omit the chicken and add tofu, chickpeas, mushrooms, edamame, etc. in place of the protein.