White Bean Chicken Chili

From: Costco Connection Magazine, September 2015
Original Recipe at: http://www.costcoconnection.com/connection/201509/u1=issues?pg=3#pg3

Ingredients:
3T Olive Oil
2c Yellow Onion, diced
3c boneless, skinless chicken breast, diced
1T Fresh Garlic, finely minced
32 fl oz Chicken Stock
2 - 15 oz cans White Beans, Drained & Rinsed
1c Frozen Corn
2 - 4 ox cans diced green chiles
2T Dried Oregano
1t Ground Cumin
1t Ground Coriander
2T fresh squeezed lime juice
Salt
Pepper
Fresh Cilantro, Shredded Jack Cheese, Sour Cream & Crushed TOrtilla Chips for garnish

Directions:
Heat olive oil in a 4-quart pot over medium heat.  Add onions and saute until soft and translucent.  Add chicken and saute until no longer pink.  Stir in garlic and saute until gragrant, about 30 seconds.  Add chicken stock, beans, corn, chiles, oregano, cumin and coriander.  Turn the heat to low and simmer for 20 minutes.  Stir in lime juice.  Remove from heat.  Season to tase with sale and pepper.  Serve in bowls with garnish.

Hot Mama Notes:  I liked this recipe and would make it again.  Hubby thought it was just eh.

Hot Mama Grade: A- 

Green Chicken Curry, Blue Apron

Original Recipe at: https://www.blueapron.com/recipes/green-curry-chicken-with-jasmine-rice-and-long-beans
Ingredients:

2 Chicken Breasts

1 Small Can Coconut Milk

1 Ounce Green Curry Paste

2 Cloves Garlic

1 Stalk Lemongrass

1 Bunch Cilantro

1 Lime

½ Cup Jasmine Rice

1 Bunch Chinese Long Beans 

Directions:

1. Peel and finely chop the garlic. Trim the bottom off the lemongrass until you reach the tender, pliable white core, then chop it finely. Next, trim the tops off the long beans and chop them into bite size pieces. Then, roughly chop the cilantro. Lastly, slice the chicken into thin strips. Set everything aside in small bowls.

2. Put 1 cup of water on to boil. Once boiling, add the rice, cover, and turn the heat down to low. Simmer the rice as you continue cooking.

3. Drizzle a little olive oil in a medium pan, and turn the heat to high. Add the chicken and cook until it begins to brown and is cooked through, seasoning with salt and pepper to taste.

4. Add the garlic and lemongrass to the chicken and cook for another minute. Next add the green curry paste, coconut milk, and long beans. By now the rice should be cooked. Remove the pot from the heat to rest with the lid on.

5. Cook the green curry mixture for another 6-7 minutes, adding water if it gets too thick. Plate the rice in a deep bowl and spoon the green curry on top. Garnish with some fresh lime juice and chopped cilantro. Enjoy!

Hot Mama Notes:  This recipe was very good.  But, a bit laborious.  Not the quick and easy dinner meal that I favor, since I am always late and running behind.  Tasty.  I am not sure if I will make it again any time soon.  Maybe when I have more ... time!  I used fresh green beans in place of chinese long beans, since that is what they had available at the grocery store.

Hot Mama Grade: A

Kristi's Chicken Fried Rice

Ingredients:

2 c rice uncooked

2 eggs

1T Butter

1T Olive Oil

4 Green Onions

2 chicken breasts, cooked and diced

1 cup frozen peas

Garlic Salt

Salt

Pepper

Soy Sauce

Instructions:

My friend uses boil in a bag rice, but I put 2 cups of white rice in my rice cooker. While that is cooking, melt some butter and olive oil in a pan. Sauté the green onions in that. Then add eggs and slowly stir them… You don't want to actually scramble them. 

Then add the chicken (which should already be cooked and diced) and peas. 

Then a little garlic salt and pepper. When rice is done cooking, add it to the pan and stir it all up. Add soy sauce to taste.  

My friend typically does 2 boil in a bag rice bags at a time and three eggs.  Another option is to buy chicken strips from the deli and use that for the chicken. You can use fried chicken strips or you can use baked chicken. Or shrimp or whatever meat.

Chicken Black Bean (or Spinach) Enchiladas

Hot Mama Notes: My family likes this enchilada recipe.  It is a good one.  Easy to make, and easy to make substitutions if you need to.  I also like that it doesn't have as much cheese as some enchilada recipes do.  I make a lot of substitutions to this recipe.  I cook one package (frozen or fresh, usually 3-4 breasts) of chicken in the crockpot with one can or jar of green enchilada sauce.  After the chicken is done, I shred the chicken.  As per the recipe, I take the chicken out of the crock pot using a slotted spoon and put it in a separate bowl.  This way the chicken is dryer/drained.  I use the remaining liquid in the crock pot in lieu of the cream of chicken soup.  Combine the measured liquid from the crock pot, the sour cream, picante and the chili powder.  In separate bowl, combine chicken, cheese, and beans (I try to use my own cooked beans from the freezer, but if I don't have any, then I use one can black beans, well rinsed and drained in a colander).  Put 1 cup of sauce into the chicken mixture.  Put chicken mixture into tortillas, roll, and place in pan seam side down.  I use a pampered chef stoneware 13x9x2.  Pour remaining sauce over the enchiladas.   Bake at 350F for 40 minutes or so.  When I needed to make a vegetarian dish, you can omit the chicken and use cooked spinach (steam fresh spinach in the microwave steamer or use frozen cooked spinach), along with  either cream of asparagus or celery soup, or use plain green enchilada sauce.  The vegetarian option is good, as well, though I prefer chicken.  I use flour tortillas.


Hot Mama Grade: A-

Chicken Enchilada Casserole

Hot Mama Notes: This recipe was one that I tasted at my friend Tawnya's ice skating pot luck.  We liked it so much that we asked for and received the recipe.  I've made it since then, and it is good, but not as aesthetically pleasing as regular enchiladas, but it's easier and quicker.

Hot Mama Grade: B+

Kristi's White Wine Chicken

Hot Mama Notes: We had this chicken for dinner at our girls' weekend.  It was fantastic.  I can't wait to make it for my family! :)

Hot Mama Grade: A

Butter Chicken (Chicken Tikka Masala)

Originally from: http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeysChickenTikkaMasala.html

Ingredients:

• 2 lbs. bone-in, skin-on chicken breasts
  

Sauce:

• 1 TB. ghee (clarified butter)
• 1 medium onion, finely chopped
• 1/2 tsp. grated fresh ginger or 1/4 tsp. POWDERED GINGER
• 1 clove garlic, minced (1/4 tsp. PENZEYS MINCED GARLIC)
• 2-3 TB. green chilies, finely chopped (roughly 2 jalapeños)
• 3/4 Cup tomato puree
• 2 tsp. SWEET CURRY POWDER
• 2 tsp. GARAM MASALA 
• 1 tsp. GROUND CUMIN
• 1/2 tsp. REGULAR CHILI POWDER
• 4 oz. unsalted butter (1 stick)
• 6 oz. plain yogurt
• 2 TB. fresh cilantro (optional)
  

Vegetarian version:

• 4 medium potatoes, cooked and cubed
• 1 1/2-2 Cups cooked chickpeas

Directions:

Preheat oven to 350°. Wash the chicken and pat dry. Place on a baking sheet and bake at 350° for 1 hour. 

While the chicken is baking, prepare the sauce. Melt the ghee in a large, non-stick pan over medium-high heat. Add the onion and cook until golden brown. Add the ginger, garlic (if using fresh) and green chilies. Cook for 1 minute before adding the tomato puree. Add the CURRY POWDER, GARAM MASALA, CUMIN, CHILI POWDER and POWDERED GINGER and PENZEYS MINCED GARLIC and cook for 2-3 minutes. Reduce the heat to low, add the butter and cook, stirring constantly, until the butter is melted. Remove from the heat and add the yogurt; mix well. Cover and set aside. 

Remove the chicken from the oven and let cool slightly. Remove the meat from the bones and place in a baking dish. Add the sauce and mix. Cover and bake at 350° for 15 minutes. Remove the lid and bake an additional 5-10 minutes. Sprinkle with fresh cilantro before serving, if desired. 

Vegetarian version: Peel, cube and boil the potatoes. Drain well before adding to the sauce. Add the chickpeas and mix well. Sprinkle with fresh cilantro before serving if desired. 

Prep. time: 20 minutes
Cooking time: 1 hour for chicken plus 20 minutes baking/sauce making time
Serves: 6

Hot Mama Notes: I used 1 lb of boneless skinless chicken breasts and baked them as directed.  I put salt and pepper on them before baking.  I didn't want to deal with making ghee, so I just used regular old butter in place of it, and everything turned out fine!  I wanted chick pea in addition to the chicken, so I added them to everyone's dish afterwards except my husband's.  I rinsed and drained a can of chick peas.   It's a very rich and tasty dish.  Everyone liked it (both hubby *and* the kids - it's amazing!), and I will be making it again in the future. :)

Grade: A-

I would also like to try this version from Penzey's:

http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeysChickenTikka.html

Ingredients:

• 2 Cups boneless/skinless chicken breast chunks (about 1 lb.)
• 1 TB. plain yogurt
• 11/2 TB. minced fresh ginger (or 1 tsp. POWDERED GINGER)
• 11/2 TB. minced fresh garlic (or 1 tsp. PENZEYS MINCED GARLIC)
• 1 TB. GARAM MASALA or SWEET CURRY POWDER
• 1 TB. TANDOORI SEASONING
• 11/2 tsp. GROUND CUMIN
• 2 TB. lemon juice (juice of 1/2 lemon)
• 1 TB. vegetable oil
• 4 tomatoes, diced (or 1 Cup canned tomato puree/sauce)
• 1/2 tsp. PENZEYS FRESHLY GROUND PEPPER
• 4 TB. cream (half & half or whole milk work too)
• 1/4 Cup water
• 1 TB. cashew nut paste (grind 1 TB. cashews with 1 tsp. water in a blender)
• 2 TB. butter
• 1/4-1/2 tsp. salt (to taste)

Directions:

In a medium bowl, combine the chicken, yogurt, GINGER, GARLIC, GARAM MASALA or SWEET CURRY POWDER, TANDOORI SEASONING, CUMIN and lemon juice. Mix to combine. Cover and marinate in the refrigerator for a few hours or overnight. Heat the oil over medium-high heat in a large, heavy pan. Add the chicken and cook, stirring constantly, until the meat is white and almost cooked through, about 4-5 minutes. Add the tomatoes and mix well. Add the PEPPER, cream, water and cashew nut paste. Reduce heat to low and cook until the chicken is tender, 5-7 minutes. Stir until the sauce thickens. Add the butter and salt and mix well. Garnish with fresh cilantro if desired and serve with Cumin Rice. Prep. time: 15 minutes plus marinating time Cooking time: 15 minutes Serves: 2-4

Parmesan Crusted Baked Chicken

Original Recipe at: http://www.foodnetwork.com/recipes/ted-allen/baked-chicken-breasts-with-parmesan-crust-recipe/index.html

Ingredients:

2 tablespoons dijon mustard
1/2 teaspoon thyme leaves, chopped
Kosher salt
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves (about 8 ounces each)
3/4 cup freshly grated parmesan cheese
3/4 cup panko or dried coarse baguette breadcrumbs
Cooking spray

Directions:

Preheat the oven to 450 degrees F.

Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside.

In a medium shallow bowl, combine the parmesan and panko. Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat.

Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving.

Per Serving: Calories: 402; Total Fat: 14 grams; Saturated Fat: 6 grams; Protein: 54 grams; Total carbohydrates: 8 grams; Sugar: grams; Fiber: 1 gram; Cholesterol: 155 milligrams; Sodium: 885 milligrams

Read more at: http://www.foodnetwork.com/recipes/ted-allen/baked-chicken-breasts-with-parmesan-crust-recipe/index.html?oc=linkback

Hot Mama Notes: This was very easy to make, and I had all the ingredients already in my pantry.  We shall see how it tastes!!!  I used dried thyme.  I am not sure if I was supposed to use fresh, but I only had dried.  I used Panko.  My cooking spray is olive oil in the Misto sprayer.  I had a lot of parmesan/bread crumb mixture left over.  Next time I would mix up less.  My package of chicken had three pieces, though.  

Verdict: This chicken wasn't all that great.  I would give it a B grade.  I don't think we will be having this again, as it was just okay.  So many other recipes to try!

White Wine Chicken Bake

Ingredients:

6 chicken breasts (boneless, skinless)

1 can cream of chicken soup

6 slices of Swiss cheese

1 cup seasoned bread crumbs

½ cup white wine

1 stick butter

4 green onions, chopped

Salt & Pepper

Directions:

Place chicken breasts in baking dish and put Swiss cheese slices on top.

Melt the butter and pour ½ over chicken.

Sprinkle salt & pepper over chicken.

Add wine to soup and mix well. Pour over top.

Add 1 cup of bread crumbs to the other half of butter, mix well, and spread on top of chicken.

Bake at 350 for ~40 minutes. 

Chicken Curry in a Hurry

Originally from the America's Test Kitchen Cookbook called Slow Cooker Revolution.

Also, a google search showed the recipe here: http://aspiringkitchenadventures.blogspot.com/2012/04/chicken-curry-in-hurry.html

Note that the above picture is from the blog listed above.

2 onions, chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons vegetable oil
6 cloves garlic, minced
2 tablespoons grated or minced fresh ginger
2 tablespoons curry powder
1 tablespoon tomato paste
2 15-ounce cans chickpeas, drained and rinsed
2 cups water
1 14-ounce can coconut milk
3 lb chicken thighs
12 ounces plum tomatoes, chopped 
1/2 cup golden raisins
1 cup frozen peas
1/4 c fresh cilantro
lime, cut into wedges

Add oil, onion, jalapenos, garlic, ginger and curry powder to a microwave-safe bowl.  Microwave 5 minutes or until onions are soft.

Transfer to mixture to slow cooker.

To slow cooker, add chickpeas, water and coconut milk. Stir and nestle the chicken in the mixture.

Cook on low for 4 to 6 hours.

Transfer chicken to a cutting board and shred. Return chicken to cooker. Stir in tomatoes, raisins and peas. Cook about 15 more minutes.

Serve over brown rice or quinoa. Garnish with cilantro and lime.

Hot Mama Notes: Note that this is not a quick and easy crock pot recipe.  It's not unreasonable or anything, but it did take me an hour to get everything ready to put in the crock pot this morning.  I was hoping to decrease that slightly by having everything out and ready last night, but I didn't chop since I wanted everything fresh.  

I used regular raisins as the grocery store was out of golden.  I used chicken breasts instead of thighs.  I did not put in the lime or cilantro.  I meant to put in the cilantro, but forgot at the end.  I have decided that grating ginger sucks, and that from now on I will only mince it using the chopper - SO much easier.

Okay, dinner is over and our review is.... eh.  This curry is good but not great.  And with the amount of work it takes to make, my husband and I concur that the mediocre result is not worth replicating in the future.  Alas! 

Grade: B


A scan of the original recipe from the cookbook: