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Archive for the ‘Chicken & Turkey’ Category

Chicken Pineapple Stir Fry

This stir-fry is one of my all time favorites for two very vital reasons.  First, it tastes fantastic of course.  Second, it takes minutes to prepare dinner and I am out of the kitchen in no time.  I usually buy the frozen pepper strips at Safeway but if you’re a diehard, you can chop your own veggies to add to the pan.

Ingredients

• 1/4 cup soy sauce
• 2 tablespoons sugar
• 1 tablespoon cider vinegar
• 1 tablespoon ketchup
• 1/2 teaspoon ginger
• 1 tablespoon minced garlic
• 1 teaspoon cornstarch
• 1 lb boneless skinless chicken breast, cut into 2 inch strips
• 2 tablespoons vegetable oil
• 1 (16 ounce) package frozen stir fry vegetables
• 1 (8 ounce) can pineapple chunks, drained, reserve 1/4 cup juice
• hot cooked rice

1. Mix first 7 ingredients with reserved 1/4 cup pineapple juice in small bowl.
2. In large skillet, stir-fry chicken in hot oil 5 minutes.
3. Add vegetables, stir-fry 4 more minutes.
4. Stir in pineapple and sauce, heat through.
5. Serve over rice.

Serves 6

Source: rz#24306mizznezz

Chicken Pot Pie Express

Pot pies are one of my favourite comfort foods and this one is not only very tasty, but it’s a cinch to put together as well. Since these are not one of Ken’s favourites, I don’t get to make this often without that infamous frown he gives me. However, once he’s started eating he has little problem finishing it off usually with a word about how good it was.
I find that the filling makes a wee bit more then you can get into one pie so don’t be alarmed if you find you have a bit left over. Just freeze it and use it next time.

50 min | 10 min prep

SERVES 4

• 2 tablespoons butter
• 4 green onions, chopped
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 1/2 cup milk
• 3/4 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 2 cups frozen mixed vegetables
• 1 1/2 cups cooked chicken, chopped
• 1 cup canned whole potatoes, quartered
• 2 frozen 9-inch deep dish pie shells
• 1 egg, lightly beaten

1. In large saucepan, melt butter over medium heat; cook onions, stirring occasionally, for 1 minute or until softened. Sprinkle with flour; cook, stirring, for 1 minute; without browning. Gradually whisk in stock and milk; bring to boil.
2. Reduce heat and cook, stirring, for 5 minutes or until thickened. Stir in salt, mustard, pepper and thyme. Add frozen vegetables, chicken and potatoes. Pour filling into 1 of the pie shells.
3. Moisten edge with some of the egg; invert remaining pie shell over top and remove foil plate. Flute edges to seal. Brush top with egg; cut steam vents in top. Bake in 400 degree oven for about 30 minutes or until filling is bubbly and crust is golden.

Source: Canadian Living’s Best One-Dish Meals

Grilled Chicken Salad

So easy to make and great for summer meals and company. I have not always had a grill but I’ve done this on an electric griddle many times and it worked just fine. However I would recommend that you use the outdoor grill as the chicken is just better somehow. I’ve never tried it with the dried herbs because I’m partial to fresh but I’m sure it would be just as good.

40 min | 20 min prep

SERVES 4

• 1/4 cup extra virgin olive oil
• 1/4 cup chicken stock
• 3 tablespoons lemon juice
• 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
• 2 tablespoons chopped fresh oregano or 1 teaspoon dried oregano
• 2 teaspoons jalapeno peppers, minced
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 red onion
• 4 boneless skinless chicken breasts
• 8 cups torn salad greens
• 3/4 cup feta cheese, crumbled

1. In small saucepan, whisk together oil, chicken stock, lemon juice, half each of the basil and oregano (or all, if using dried), the jalapeno, mustard, salt and pepper; remove 2 tbsp and set aside.
2. Place saucepan over low heat to warm vinaigrette.
3. Cut onion into 1/2 inch thick rounds.
4. Brush both sides of onion and chicken with reserved vinaigrette.
5. Place on greased grill over medium heat; cook for 6- 7 minutes per side or until chicken is no longer pink inside.
6. Cut chicken into 1/2 inch thick slices.
7. Separate onion into rings.
8. In salad bowl, toss together chicken, onion, salad greens and warm vinaigrette until coated.
9. Sprinkle with feta cheese and remaining fresh basil and oregano.
10. Serve immediately.

Source: Canadian Living’s Best One Dish Meals