Monday, September 8, 2008

Some of our favorite chicken recipes...

These are some of our favorites. Notice they all have a bit of a kick to them. We love that, but you can always adjust it for your family. These are a "sure thing," I promise!

The first recipe is a family favorite that originally came from Southern Living. Believe it or not, I’ve lightened it up a bit as do most people but maybe you can do more. I never claimed to be the healthiest cook around...but these are soooo good! Even my girls love them and they still have their picky moments.

Chicken Cakes with Creole Sauce
1/2 med. red pepper, diced
3 gr. onions, sliced thin
1 garlic clove, pressed and diced
3 cups cooked, chopped/shredded chicken breasts
1 cup soft breadcrumbs
1 lg. egg, lightly beaten
2 Tbs light mayo
1 Tbs creole mustard (last time I used chili mustard and it worked great)
1 tsp creole seasoning

Creole Sauce:
1 cup light mayo
2 Tbs, creole or spicy mustard
1 garlic clove, diced
1/2 tsp creole seasoning

Saute pepper, onions and garlic in skillet sprayed with veg. spray for 4 minutes or until tender. Wipe skillet clean.
Stir together vegetables, chicken and next 5 ingredients in a bowl. Shape chicken cakes into approx. 8 (3 1/2”) patties. (Sometimes we make smaller ones) Cover and chill 15 minutes.
Saute cakes in 2 batches in skillet coated with cooking spray over med. heat for 3 minutes on each side or until golden. Serve immed. with creole sauce.
*These are also good plain or as my girls say “great with ketchup”! (Hmmm...) They make wonderful sandwiches also. A keeper!!!

This is one awesome dish! My family loves this and it always turns out. We like spice so we really spice it up but you can make the same dish very mild. Enjoy!

Cajun Chicken Pasta
* 1/2 pound linguine pasta
* 4 boneless, skinless chicken breast halves, sliced into thin strips
* 1 -2 TBS Cajun seasoning (to taste)
* 1/4 cup butter
* 1green bell pepper, chopped
* 1 red bell pepper, chopped
* 1 orange pepper (use any peppers you like. I like the color and added flavors)
* 8 fresh mushrooms, sliced
* 2 green onion, minced
* 3 cups light cream or 1/2 & 1/2
* 1/2 teaspoon salt
* 1/4 teaspoon garlic powder
* 1/4 teaspoon ground black pepper
* 1/4 cup grated Parmesan cheese

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 2 servings.

1. Cook pasta as directed.
2. Place chicken and Cajun seasoning in a bowl or lg. ziplock, and toss to coat.
3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in cream. Season the sauce with salt, garlic powder and ground black pepper, and heat through.
4. In a large bowl, toss linguini with cajun chicken sauce. Sprinkle with grated Parmesan cheese.

Mango-Tango Chicken
(A family favorite recipe from Aunt Kathy...we just named it!:-)
4-6 boneless, skinless chicken breasts 16-32oz. Peach-Mango salsa...(I use 32 oz. since everyone want extra sauce. Costco sells a great salsa with huge chunks of peaches and mango in it)
Directions: Place chicken breasts and salsa in a slow cooker. Cook on low for 6-8 hrs. Delicious served over rice. That’s it! I promise it will be a favorite of your family, too.

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