Chicken Oriental Pasta Salad

1 box Bowtie pasta
3 Chicken breasts, cubed
2 Green Peppers
1 Yellow pepper
1 Read Bell pepper
1 Bag spinach
Candied almonds or pecans

Dressing:
¼ c. Sesame seeds
½ c. Chopped parsley
1/3 c. Red wine vinegar
1/3 c. Soy sauce
½ c. Canola oil
3 Tb. Sugar
½ tsp. Salt
½ tsp. Pepper

Boil pasta, drain, chill. Cook the chicken breast at 375 degrees for 1 hour, sprinkled with lemon pepper. Cut vegetables. Toss all ingredients together. Mix with dressing and serve. Dressing: Blend all ingredients together.

This recipe is submitted by Valerie Crawford.
She brought it to our farewell to the Agrens moving party and it was Super!!! I had to have the recipe!!! I just made it tonight for our cousins Garden Party and again it was absolutely amazing! The only this I did different is I just cut the raw chicken breasts into chunks and browned them in a pan with olive oil and some lemon zesty seasoning then chilled them before adding them to the salad. Just an note this makes a HUGE bowl of salad, so it's great for big gatherings.

Sorry no picture I will have to take one the next time I make it.

Sweet and Sour Baked Chicken

1(3lb) broiler-fryer cut up
1/2 cup chopped onions
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped carrots
1/4 cup butter
3/4 cup ketchup
1 cup pineapple juice
2 tablespoons vinegar
1/4 cup firmly packed brown sugar
'1 tablespoon soy sauce
1/2 teaspoon garlic salt
1 teaspoon salt
1/4 teaspoon pepper
dash ground red pepper
dash ground ginger
1 cup pineapple chunks

Preheat oven to 400. In medium skillet, cook onion, green pepper, and carrots in butter for 5 minutes, stirring. Stir in ketchup, pineapple juice, vinegar, sugar, soy sauce, garlic salt, salt, peppers, and ginger. Cook, stirring constantly, until mixture boils. Add pineapple chunks. Arrange chicken pieces skin side up in a 9x13 baking pan. Pout sauce all over. Bake covered for 45 minutes. Uncover and bake 30 minutes or longer until tender or chicken tests done.

This recipe comes from Christy Escobedo. She is a great cook and is always trying new recipes. She says... I just made this for dinner and it was sooo good! A nice change from teriyaki, but you still get the tender, falling off the bone texture you want.

Quick Fire Roasted Chicken Enchiladas

1 can Chicken Chunks, drain most of juice (Costco)
1 Roasted Pasilla Pepper (I buy these when on sale, roast them remove chard skin and freeze, then I use as needed)
1 tsp minced garlic (I buy a lg bottle at Walmart in produce section)
1 Tb Butter
Drizzle of Olive Oil
Ground Cumin

8 Corn Tortillas
Shredded cheese
Salsa Verde (Any kind will do)
Sour Cream

In a medium sauce pan Melt butter and Oil together, saute garlic. Slice roasted Pasilla and saute with garlic. Add chicken with a little of the remaining juice and sprinkle with cumin. Break down chunks of chicken and let everything heat through. Lightly oil tortillas and heat thru on a dry pan. As the tortillas are warmed take each tortilla and sprinkle a horizontal line of cheese down the middle of the tortilla, then spread a spoonful of chicken on top of the cheese. Roll tortilla and leave the edge down on the plate. I then spoon as much or as little of the salsa verde (I just used whatever I had in the fridge, Hernandez or Victoria something) over the tortilla and top with sour cream.

Yeah, I'm using my own picture this time. We usually eat everything before I get a chance or remember to take a picture.

Really the quick part is only if you roast the pasilla ahead of time. And using the canned chicken chunks (they are great when you are in a hurry, soups, tacos and sandwiches). The roasted pasilla has such a great flavor. You can add them to scrambled eggs or any other kind of meat for great tacos. Kulesa and I really like this version instead of the creamy american kind.

Chicken and Rice Casserole

2 1/2c. rice
5 c. water
Salt and Garlic
Shredded Cheese
1 Rotisserie Chicken, de-boned and chopped
1 envelope Onion soup mix
1 lg Family size can Cream of Chicken soup

In a lrg baking pan (11x15?) Place rice in pan and cover with water, season with salt and garlic. Then sprinkle with shredded cheese. Next place chicken pieces evenly over rice ans cheese layers. Sprinkle with onion soup mix and then spoon condensed cream of chicken soup as evenly as you can over chicken. Cover with foil and bake at 375 for 2 hours. Remove foil and check if rice is done. Then sprinkle with shredded cheese and return to oven, once cheese is melted it's ready to serve.

9x13 baking dish:
1 1/2 c rice
3 c water
1 can Cream Chicken soup
everything else the same...

This recipe is from Emily Dixon and is now a family favorite. She uses 3-4 raw chicken breasts cut into pieces. I just find it easier to pick up an extra chicken at costco and then use it during the week in different ways.

Wanton Salad

Iceburg lettuce, chopped
green onion, sliced on diagonal
Chicken, cooked, chilled and chopped, optional
sesame seeds

Asian sesame soy Dressing
Crispy Wantons (in Asian section or raw in produce or freezer section, you will then need to fry)

Combine and toss first four ingredients then just before serving toss with dressing and wantons.

Great with or without chicken.

BBQ Chicken Salad

Lettuce, chopped
Baby spinach, optional
Cucumber, sliced
Roma Tomatoes, diced
Purple onion, sliced
Grated cheese
Hard boiled eggs
Bacon, cooked and crumbled
BBQ Boneless Chicken pieces, heated (either bought from deli or in freezer section)
Ranch Dressing

Layer in large bowl, serve then let individuals add dressing.
Just don't let your boys pick out only the chicken like mine do!!! Gotta eat your greens!

Chicken Tortilla Soup

1 Rotisserie Chicken, de-boned and chopped
8-10c. Water
1c. Chicken Bouillon
2-3c. Salsa (see Blender Salsa)
2 lg. carrots, diced
4-5c. Spanish Rice

Garnish:
Grated cheese
Green onion
Diced Avocado
Fresh Cilantro
Crunched up Corn Chips
Lime or Lemon Juice

Combine water and bouillon in large soup pot. Boil diced carrots til tender. Add Salsa, Chicken and rice. (Whenever i have left over Spanish rice I will freeze it, then you can unthaw when you need it. Or when I don't have extra rice and don't have time to make some I cheat and go through the drive thru at my local Beto's and buy a lrg. to go box of Spanish rice $3.98, now wasn't that easier?!!)
Serve with any or all of the suggested garnishments, Great on a chilly day.

I made this tonight and everyone loved it! I've made it a dew times but just threw it together, I thought I better write it done while I can still "guesstimate" the amounts. Feel free to taste as you go and make your own adjustments.

Gloria's Raisen Pork

or you can use Chicken

2lbs Meat (Pork or Chicken)
4c. Salsa
1c. Raisins
1/2c. Dark Brown Sugar
Salt, Pepper, Garlic

You can use different cuts of meat for this recipe. Most commonly we use boneless Pork meat (Spareribs) but you can still use the spareribs with bone in as well. Same with Chicken, you can use breast meat cut into bite size pieces or a whole cut up fryer or just leg and thighs.

First brown meat with spices. While meat is browning, Microwave raisins in a little water, to soften. Then liquefy in blender to make a smooth mixture. Combine raisins, salsa (see Blender Salsa recipe)and brown sugar (I like to use DARK brown sugar because it has a richer flavor but you can use reg brown sugar as well). When meat is browned add sauce mixture and let simmer until meat is tender, approx 30mins. Simmer longer for meat with bone in.

Serve with Spanish Rice. It's also great with whole pinto beans or refried beans and tortillas.

This is one of my and Mike's favorites!

Swiss Chicken

7-8 Chicken Breast, cut into bite size pieces
1 lg lemon
Salt, Pepper, Garlic
1 lb Swiss Cheese slices approx. 10-12
2-3 cans Cream of chicken soup or 1 lg Family size can
1 c. Butter, melted
3c. Cubed Seasoned Stuffing (Mrs. Cubisons)

Layer Chicken pieces in bottom of 9x13 pan. Squeeze lemon juice evenly over chicken and lightly season. Layer sliced swiss cheese evenly over chicken try to arrange cheese to cover any large swiss holes. Next smooth condensed soup evenly over cheese. Do Not dilute soup. In a bowl combine melted butter and dry cubed stuffing til butter is absorbed. Arrange evenly over soup. Cover with foil and bake at 350F for 1 hour then uncover and continue to bake 30mins more to brown stuffing. Serve with Mashed potatoes.

This recipe is another one of Chantal Tom's Great ones!! In her family it is called Farkel Chicken, its a family nickname or an actual uncle I can't quit remember. Try this one you will love it!

Navajo Tacos

To make fry bread:
Purchase French bread dough form Albertsons (or make your own). Cut each loaf into about 6 pieces. Use a floured surface and roll and stretch each piece to the size of a small plate. Fry in hot oil turning once until light golden. Set aside and let cool.

Taco meat:
5c chicken, cooked and shredded (also great for left over turkey)
½ med onion , chopped
½ med bell pepper, chopped
Salt, Pepper and Garlic to taste
1 Tb. Chili powder
4 Tb. Worcestershire Sauce
2c. Salsa
1/2c. brown sugar
1 small can tomato sauce
Sauté onion, pepper and chicken, spice and add salsa sugar and sauce, let simmer.

Serve tacos with pinto beans meat mixture and toppings which can include: shredded lettuce, shredded cheese, diced tomatoes, sliced green onion, diced fresh tomatoes, salsa, sour cream, diced avocado or guacamole. How ever fancy or simple you want to get. Great for a family get together!

Spicy Ranch Chicken

1 10lb bag Chicken leg quarters, cut leg from thighs approx. 20 pcs
Italian Bread crumbs
1 envelope dry ranch dressing mix
1 stick butter, melted
Chochula Hot sauce my favorite (can also use Tapatio or Tabasco)

Coat chicken with bread crumbs and place in baking sheet. Sprinkle chicken with ranch mix, then with melted butter and finally with the hot sauce. Bake at 350 for 1 ½ hour. Depending on your tolerance use more or less hot sauce, or none at all if you prefer.

This recipe was adapted from the spicy chicken wings my Uncle Juan and Aunt Edna made at a family gathering years ago. My husband liked them so much but wanted me to use legs and thighs instead. I coated the larger pieces of chicken in breadcrumbs first to cut down the amount of ranch mix I would need. They turned out GREAT and to this day it is one of Kulesa's favorite dinners. I usually serve this with white rice and a steamed broccoli.

Chicken and Rice Casserole

1 1/2c. rice
3c. water
1 1/2c. shredded cheese
4-5 Chicken Breast cut into chunks or De-bone 1 rotisserie chicken
1 envelope Onion soup mix
2 cans Cream of Chicken Soup or 1 Lg family size can
1 1/2c. shredded cheese

Combine rice and water in bottom of a 9x13 pan. Sprinkle evenly with cheese. Layer chicken over cheese then sprinkle with onion soup mix. Last try to evenly space spoonfuls of condensed soup over the chicken. Cover and bake 350 for 2 hours
Uncover and sprinkle with shredded cheese. Bake 10 more mins. until cheese is melted.

This recipe is from Emily Dixon. It is a warm comforting family night dinner.

Teriyaki Chicken

2 10lb bags of Chicken Leg Quarters (cut leg away from thigh) approx.40 pcs.

Marinade:
1.25 Qt or 4 c. Soy Sauce
3 bags DARK Brown Sugar
1 bag Green Onions, chopped
1/3-1/2 c. minced garlic
Fresh Ginger bulbs to equal the size of your hand or a little bigger, peel and chop

Combine all marinade ingredients. Add Chicken pieces and stir to coat all pieces, keep in fridge for approx. 2-3 days. I like to cook this in a large turkey roaster. Bake chicken with marinade at 350 for about 2 hrs til meat falls off the bone. Serve with white rice.

This Chicken is a favorite by all who try it!!! However if you would like to take it to the next level, Do not cook till meat falls off bones, cook till just done and then Grill before serving. The chicken skin gets nice and crispy, absolutely delicious!!!!

Pampered Chef Chicken & Broccoli Braid

Ingredients:
2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 oz. (1cup) sharp cheddar cheese, shredded
1/2 cup mayonnaise
2 tsp. all-purpose dill mix
1/4 tsp. salt
2 pkgs. (8oz. each) refrigerated crescent rolls
1 egg white, lightly beaten
2 tbls. slivered almonds

Directions:
Preheat oven to 375F. Chop chicken and broccoli using food chopper; place in 2 qt. batter bowl. Chop bell pepper using 5" utility knife; add to batter bowl. Press garlic over vegetable mixture using garlic press. Shred cheese using cheese grater and add to vegetable mixture; mix gently. Add mayonnaise, dill mix, and salt; mix well using scraper. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12" x 15" rectangle baking stone. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter (there will be 6 inches in the center for the filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.
Substitute 1 tsp. dried dill weed for The Pampered Chef Pantry All-Purpose Dill Mix, if desired. Yield: 10 servings