San Fernando Valley Mocha Moms
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Quick Chicken and Oriental Vegetable Soup - by MM Francyne
Ingredients:
1 bottle of Chardonnay
Left over roasted chicken from Costco cut into small pieces
2 stalks of celery
1 small white onion
1 tablespoon of minced garlic
1 heaping tablespoon of bacon grease YES BACON GREASE / FAT. You
know...left over from the bacon you eat in the morning
3 cartons of free range chicken broth (3qts.)
Parsley
Soy sauce
Black pepper
1 box of Uncle Ben¹s Long Grain & Wild Rice (6.0 oz.)
1 package (16 oz.)of frozen oriental style vegetables - broccoli, carrots, sugar
snap peas & water chestnuts
Directions:
Pour yourself a large glass of Chardonnay.
Saute celery, onion & garlic in your bacon fat, (Emeril says PORK FAT
RULES and I believe him. If you don¹t, use whatever....olive oil, canola etc.,)
until veggies are transparent. About 3 to 5 minutes
Add chicken & toss with veggies for another two or three minutes.
Add broth, parsley, soy sauce & pepper. Bring to a boil.
Add Uncle¹s Ben¹s Rice & the seasoning packet.
Cover & simmer for 15 minutes
Pour yourself another large glass of Chardonnay
After 15 minutes add frozen vegetables and bring soup to boil again this
time turning to a medium simmer for another 10 minutes.
Serve with crackers and another large glass of Chardonnay
Ingredients:
1 bottle of Chardonnay
Left over roasted chicken from Costco cut into small pieces
2 stalks of celery
1 small white onion
1 tablespoon of minced garlic
1 heaping tablespoon of bacon grease YES BACON GREASE / FAT. You
know...left over from the bacon you eat in the morning
3 cartons of free range chicken broth (3qts.)
Parsley
Soy sauce
Black pepper
1 box of Uncle Ben¹s Long Grain & Wild Rice (6.0 oz.)
1 package (16 oz.)of frozen oriental style vegetables - broccoli, carrots, sugar
snap peas & water chestnuts
Directions:
Pour yourself a large glass of Chardonnay.
Saute celery, onion & garlic in your bacon fat, (Emeril says PORK FAT
RULES and I believe him. If you don¹t, use whatever....olive oil, canola etc.,)
until veggies are transparent. About 3 to 5 minutes
Add chicken & toss with veggies for another two or three minutes.
Add broth, parsley, soy sauce & pepper. Bring to a boil.
Add Uncle¹s Ben¹s Rice & the seasoning packet.
Cover & simmer for 15 minutes
Pour yourself another large glass of Chardonnay
After 15 minutes add frozen vegetables and bring soup to boil again this
time turning to a medium simmer for another 10 minutes.
Serve with crackers and another large glass of Chardonnay
Chicken Casserole by MM Omeka
Ingredients:
4-6 pieces boneless, skinless chicken cubed
1 cup sour cream
1 can cream of chicken soup
1 stick butter
1 row Ritz crackers
Directions:
Boil chicken and chop it up
Mix chicken with sour cream and soup
Place chicken mixture in dish
Sprinkle chicken mixture with crushed crackers
and place slices of butter on top of crackers.
Bake at 350 for about 25 minutes or until heated
through.
Ingredients:
4-6 pieces boneless, skinless chicken cubed
1 cup sour cream
1 can cream of chicken soup
1 stick butter
1 row Ritz crackers
Directions:
Boil chicken and chop it up
Mix chicken with sour cream and soup
Place chicken mixture in dish
Sprinkle chicken mixture with crushed crackers
and place slices of butter on top of crackers.
Bake at 350 for about 25 minutes or until heated
through.
Chicken Enchiladas by MM Lainika
These are the easiest Enchiladas in the world to make.
Ingredients:
1 Cup Shredded Chicken (cooked)
1/4 onion diced
1 Cup Shredded Cheese (I buy the shredded 4 cheese
blend)
2 Cans Enchilada Sauce (Green or Red)
1/2 Sour Cream
1 package taco seasoning
12 Corn tortillas
Preheat oven to 350.
In a medium bowl, mix chicken, onion, cheese, sour
cream and taco seasoning well.
In another bowl pour enchilada sauce for dipping.
Preheat a skillet. In vegetable oil, soften tortillas -
about 30 seconds on each side. Dip tortilla into
sauce, coating both sides. Place in pan and fill with
chicken filling. Roll and place seam side down.
Repeat until all tortillas are filled.
Pour remaining Enchilada sauce over the top and
sprinkle with cheese.
Bake on 350 for 10 minutes.
These are the easiest Enchiladas in the world to make.
Ingredients:
1 Cup Shredded Chicken (cooked)
1/4 onion diced
1 Cup Shredded Cheese (I buy the shredded 4 cheese
blend)
2 Cans Enchilada Sauce (Green or Red)
1/2 Sour Cream
1 package taco seasoning
12 Corn tortillas
Preheat oven to 350.
In a medium bowl, mix chicken, onion, cheese, sour
cream and taco seasoning well.
In another bowl pour enchilada sauce for dipping.
Preheat a skillet. In vegetable oil, soften tortillas -
about 30 seconds on each side. Dip tortilla into
sauce, coating both sides. Place in pan and fill with
chicken filling. Roll and place seam side down.
Repeat until all tortillas are filled.
Pour remaining Enchilada sauce over the top and
sprinkle with cheese.
Bake on 350 for 10 minutes.
Why the Chicken Crossed the Road by Santa Fe-Tastic Tortilla Soup
Recipe courtesy Rachel Ray - submitted by MM Adrienne
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 4 servings
Ingredients:
Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot
in a slow stream
3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
1 red bell pepper, split and seeded
1 pound chicken breast tenders
1 teaspoon poultry seasoning, 1/3 palm full
1 teaspoon cumin, 1/3 palm full
Salt and pepper
1 small to medium zucchini, small dice
1 medium yellow skinned onion, chopped
3 cloves garlic, chopped
1 to 2 chipotle in adobo peppers (medium to hot heat level), chopped --
available in small cans in Mexican and Spanish food section of market
1 can stewed tomatoes, 28 ounces
1 can tomato sauce, 8 ounces
3 cups chicken stock, available in re-sealable paper containers on soup aisle
4 cups blue corn tortilla chips, broken up into large pieces
1 cup shredded cheddar or pepper Jack cheese
1/2 cup sour cream
Optional garnishes:
1/4 red raw onion, chopped
2 to 3 tablespoons chopped cilantro or parsley leaves
1 ripe avocado, diced and dressed with the juice of 1/2 lemon
Directions:
Heat a grill pan to high and a soup pot to medium high. Drizzle oil on corn
and place on grill. Add red pepper to grill with corn. Char vegetables 10
minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove
charred skin from the pepper.
While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup
pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and
pepper. Lightly brown chicken on each side. Add zucchini, onions and
garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes
to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble,
reduce heat to medium low.
Scrape corn off cob and add to soup. Chop grilled red pepper and stir into
soup. Add chips to soup in handfuls and fold in. Serve soup immediately
with scatter of shredded cheese and a dollop of sour cream. Top with any
or all of the suggested garnishes.
Episode#: TM1D34
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
Recipe courtesy Rachel Ray - submitted by MM Adrienne
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 4 servings
Ingredients:
Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot
in a slow stream
3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
1 red bell pepper, split and seeded
1 pound chicken breast tenders
1 teaspoon poultry seasoning, 1/3 palm full
1 teaspoon cumin, 1/3 palm full
Salt and pepper
1 small to medium zucchini, small dice
1 medium yellow skinned onion, chopped
3 cloves garlic, chopped
1 to 2 chipotle in adobo peppers (medium to hot heat level), chopped --
available in small cans in Mexican and Spanish food section of market
1 can stewed tomatoes, 28 ounces
1 can tomato sauce, 8 ounces
3 cups chicken stock, available in re-sealable paper containers on soup aisle
4 cups blue corn tortilla chips, broken up into large pieces
1 cup shredded cheddar or pepper Jack cheese
1/2 cup sour cream
Optional garnishes:
1/4 red raw onion, chopped
2 to 3 tablespoons chopped cilantro or parsley leaves
1 ripe avocado, diced and dressed with the juice of 1/2 lemon
Directions:
Heat a grill pan to high and a soup pot to medium high. Drizzle oil on corn
and place on grill. Add red pepper to grill with corn. Char vegetables 10
minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove
charred skin from the pepper.
While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup
pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and
pepper. Lightly brown chicken on each side. Add zucchini, onions and
garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes
to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble,
reduce heat to medium low.
Scrape corn off cob and add to soup. Chop grilled red pepper and stir into
soup. Add chips to soup in handfuls and fold in. Serve soup immediately
with scatter of shredded cheese and a dollop of sour cream. Top with any
or all of the suggested garnishes.
Episode#: TM1D34
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
Quick Chicken Parmesan by MM Lainika
If you don't have Parmesan, use whatever cheese
you have.
This takes like... 20 minutes for prep. Should
feed the whole family.
Ingredients:
6-8 Chicken Breasts or Thighs (I ain't particular)
2 Eggs, beaten
1 cup Italian Bread Crumbs
1 cup Shredded Parmesan
1 jar of spaghetti sauce (or make your own if you
have time)
Directions:
You need two bowls. Put beaten eggs in one
bowl. Mix bread crumbs and cheese in the other
bowl.
Dip the chicken in the eggs, then in the cheese,
bread crumb mixture. Fry for 5 minutes on each
side. Place in Casserole dish.
After you've done every piece of chicken, pour
the spaghetti sauce over it, sprinkle on a little
more Parmesan and bake on 350 for 30
minutes or until the cheese and sauce starts to
bubble.
Enjoy!
If you don't have Parmesan, use whatever cheese
you have.
This takes like... 20 minutes for prep. Should
feed the whole family.
Ingredients:
6-8 Chicken Breasts or Thighs (I ain't particular)
2 Eggs, beaten
1 cup Italian Bread Crumbs
1 cup Shredded Parmesan
1 jar of spaghetti sauce (or make your own if you
have time)
Directions:
You need two bowls. Put beaten eggs in one
bowl. Mix bread crumbs and cheese in the other
bowl.
Dip the chicken in the eggs, then in the cheese,
bread crumb mixture. Fry for 5 minutes on each
side. Place in Casserole dish.
After you've done every piece of chicken, pour
the spaghetti sauce over it, sprinkle on a little
more Parmesan and bake on 350 for 30
minutes or until the cheese and sauce starts to
bubble.
Enjoy!
| Chicken Recipes |
Curried Chicken with Couscous by MM Nina
Prep time - about 10 min
Cook time - about 20 min
Ingredients:
1 cup water
1 (14 oz) can light coconut milk, divided
1 tsp salt, divided
1 cup uncooked couscous
1 Tbsp all purpose flour
1 Tbsp curry powder
1 lb skinned, boned chicken breast, cut into 1/2
inch strips (wanna cheat, buy the Louis Rich
already cooked, already sliced chicken breast!)
2 tsp vegetable oil
1 cup thinly sliced carrot
1/3 cup raisin
1/4 cup chopped cilantro
Directions:
Combine water, 3/4 cup coconut milk, and 1/2 tsp
salt in medium saucepan. Bring to boil, gradually
stir in couscous. Remove from heat. Cover and let
stand 5 min. Fluff with fork.
Combine 1/2 tsp salt, flour and curry powder. Add
chicken, toss gently to coat. Heat oil in large
nonstick skillet over med-high heat. Add chicken,
stir fry for 5 min. Stir in remaining coconut milk,
carrot, raisins. Reduce heat, simmer for 7 min or
until chicken is done, stirring occasionally. Sprinkle
with cilantro.
Bon Appetit!
396 calories, 9 grams fat
Prep time - about 10 min
Cook time - about 20 min
Ingredients:
1 cup water
1 (14 oz) can light coconut milk, divided
1 tsp salt, divided
1 cup uncooked couscous
1 Tbsp all purpose flour
1 Tbsp curry powder
1 lb skinned, boned chicken breast, cut into 1/2
inch strips (wanna cheat, buy the Louis Rich
already cooked, already sliced chicken breast!)
2 tsp vegetable oil
1 cup thinly sliced carrot
1/3 cup raisin
1/4 cup chopped cilantro
Directions:
Combine water, 3/4 cup coconut milk, and 1/2 tsp
salt in medium saucepan. Bring to boil, gradually
stir in couscous. Remove from heat. Cover and let
stand 5 min. Fluff with fork.
Combine 1/2 tsp salt, flour and curry powder. Add
chicken, toss gently to coat. Heat oil in large
nonstick skillet over med-high heat. Add chicken,
stir fry for 5 min. Stir in remaining coconut milk,
carrot, raisins. Reduce heat, simmer for 7 min or
until chicken is done, stirring occasionally. Sprinkle
with cilantro.
Bon Appetit!
396 calories, 9 grams fat
Semi-Homemade Chicken Potpie by MM Tonja
Ingredients:
Leftover chicken stew - it had chicken, carrots, celery, potato, etc.
2 ready made pie crusts, unthawed
1 can of cream of chicken soup
1 can of chicken gravy (why I added this I don't know - but it worked)
Directions:
I heated up the chicken stew in a pot. Combined the cream of
chicken soup and chicken gravy in a bowl, and then added it to the
stew careful not to make it too soupy. I then poured it into a pie
crust, topped it with the other pie crust. Pinched off the sides
making sure to seal it completely. Put a few slits in the top crust
with a knife and then popped it into a 350 degree oven for about 35
minutes or until the crust is golden brown.
I'm serious - this was soooo good!
Ingredients:
Leftover chicken stew - it had chicken, carrots, celery, potato, etc.
2 ready made pie crusts, unthawed
1 can of cream of chicken soup
1 can of chicken gravy (why I added this I don't know - but it worked)
Directions:
I heated up the chicken stew in a pot. Combined the cream of
chicken soup and chicken gravy in a bowl, and then added it to the
stew careful not to make it too soupy. I then poured it into a pie
crust, topped it with the other pie crust. Pinched off the sides
making sure to seal it completely. Put a few slits in the top crust
with a knife and then popped it into a 350 degree oven for about 35
minutes or until the crust is golden brown.
I'm serious - this was soooo good!
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