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Tuesday, January 14, 2014

mijtest

mijtest

Southwestern Smoked Chicken Salad

Posted: 13 Jan 2014 01:15 PM PST

Not your grandma’s chicken salad! A combination of smoked light and dark meat and southwestern-inspired ingredients give this salad depth of flavor. Serve as-is on a bed of shredded lettuce, wrap in a flour tortilla, or mound in pita bread. If you’re short on time, skip the brining step and add salt to taste to the dressing. -- posted by tshull777

Mr. H's Simple Chicken & Rice Casserole

Posted: 13 Jan 2014 01:36 PM PST

Just a simple version of chicken and rice that is delicious and you will love. -- posted by Chef #1802285567

Chicken With Smokey Portabella Cheese Sauce

Posted: 13 Jan 2014 01:40 PM PST

Chicken breasts are baked and then topped with a smokey portabella mushroom cheese sauce. This delicious recipe is quick and healthy, but tastes like you have spent hours in the kitchen. -- posted by Sweets 'n Supper

Slow Cooker Jalapeno Popper White Bean Chili

Posted: 13 Jan 2014 01:49 PM PST

From Mel's Kitchen Cafe. Simple and freakishly delicious. I have made this a time or two and never soaked the beans the night before (I use Great Northern dry beans) and they soften perfectly during the cooking time; however, without actually trying it, I'm guessing if you did soak the beans overnight, you might be able to get away with a shorter cooking time (or maybe 5 hours on high or something like that). Also, before adding the chicken back in and before stirring in the cream cheese and corn, you can blend a couple cups of the soup to a smooth consistency and stir it back into the pot for a thicker variation. I've done it both ways...and love it both ways. The flavor is ultimately the winning factor. Finally, this soup is not spicy. If you'd like to make it with more heat, you can leave the seeds in the jalapenos or add a touch or more of cayenne pepper or red pepper flakes. -- posted by Chef #1555117

Chicken Liver Pate

Posted: 13 Jan 2014 02:03 PM PST

I had this in Portland Oregon. Came from a specialty store and I paid a lot for it! I knew I could make it cheaper after all, chicken livers are cheap! So I experimented until I found the perfect balance. I hope you enjoy! -- posted by Chef #J.McGinnis

Ultimate Black Bean Soup/Stew With Chorizo and Braised Chicken

Posted: 13 Jan 2014 03:25 PM PST

Entered for safe-keeping, by J. Kenji Lopez-Alt of Serious Eats. This has flavor to the max: Chorizo, Serrano peppers, chipotle peppers in adobo sauce, cumin, avocado, cilantro, lime... Adapted somewhat because I like to check off as I go. More at: http://www.seriouseats.com/recipes/2014/01/the-food-lab-black-bean-chicken-soup-recipe.html?ref=daily-title To use canned beans, 1) drain and rinse 2 28-oz. cans of black beans; 2) skip step 2; 3) skip Step 15, use Step 16 to reduce broth to 1 quart instead of 1 1/2 quarts; and 4) add beans in step 17, and reduce cooking time to 30 minutes (step 19). -- posted by KateL

Chicken and Vegetable Pot With Dark Broth (Tori Nabe)

Posted: 13 Jan 2014 04:51 PM PST

Slightly adapteed from Elizabeth Andoh's classic "At Home With Japanese Cooking". Chicken simmered with an assortment of vegetables in a sweetened dark stock over a butane burner on the table.. Add cooked white noodles to the remaining liquid when all the tidbits have been removed and eaten, or serve with rice on the side. -- posted by Zeldaz

Braised Eggplant in Sesame and Bean Sauce (Nasu No Rikyu Ni)

Posted: 13 Jan 2014 05:10 PM PST

From Elizabeth Andoh's classic "At Home With Japanese Cooking". Chunks of eggplant braised in a smooth, pungent sauce, garnished with toasted white sesame seeds, a good accompaniment to salt-grilled fish, steamed chicken, or a fluffy omelet. -- posted by Zeldaz

Chicken and Potato Soup (Satsuma-Jiru)

Posted: 13 Jan 2014 05:40 PM PST

Serve this hot on a blustery day with rice and Japanese pickles or daerk bread and a green salad. From Elizabeth Andoh's classic "At Home With Japanese Cooking". I substitute a little firm tofu (unblanched) for the konnyaku; it's not the same, but adds some bulk. Use bone-in chicken, the bones are important for a rich stock. -- posted by Zeldaz

Chicken Cacciatore

Posted: 13 Jan 2014 06:21 PM PST

From : http://www.cookingchanneltv.com/recipes/kelsey-nixon/chicken-cacciatore.html -- posted by Wendys Kitchen

Olive Garden Parmesan Chicken on Garlic Linguini

Posted: 13 Jan 2014 07:03 PM PST

This is a copycat version of Olive Garden's Parmesan Crusted Chicken. -- posted by Celticevergreen

Neiman Marcus Chicken Salad

Posted: 13 Jan 2014 09:07 PM PST

This wonderful copycat recipe is for Neiman Marcus's Chicken Salad. -- posted by Celticevergreen

Sbarro Chicken Francese

Posted: 13 Jan 2014 09:28 PM PST

This is a copycat recipe for Sbarro's Chicken Francese. Chicken Francese is an Italian-American dish from the New York region. -- posted by Celticevergreen

Sbarro Chicken Vesuvio

Posted: 13 Jan 2014 09:51 PM PST

This is a copycat recipe for Sbarro's Chicken Vesuvio. Chicken Vesuvio is an Italian-American dish from the Chicago region. -- posted by Celticevergreen
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