Eye Balled Kung Po Chicken

Thanks Becky!!

cut the chicken into bite pieces, stir fry until brown, add peanuts (unsalted) do the same, add 4 green onions (thinly sliced) do the same

add the sauce and let reduce/thinken

Sauce...
soy sauce, garlic powder, onion powder, red pepper flakes, chili pepper to taste, brown sugar and water: (2 tbsps soy sauce, not quite a cup of water, and around a tbsp of brown sugar)

"wings"

I've tried making hot wings a variety of times and have never come even remotely close to anything good. They always "looked" easy to me, but I could never turn out easy.

After researching, or latching mostly onto to my friend Camille's research (she is a the google queen and I was reading as fast as she was finding AND reading) I found what to me was the most perfect "way" to make them!

First of all, I like boneless. All those bones make an already messy eating experience just so much work. So, I took a 2lb bag of chicken strips and put them on a cookie sheet and blotted them. Then I mixed this:

1 cup all-purpose flour
1-2 teaspoon salt
1-2 teaspoon freshly ground black pepper
1-2 teaspoon garlic powder
1 teaspoon cayenne pepper
(I'm an eyeballer with spices, so these are approximate)

in a gallon sized plastic bag and add chicken pieces. Seal and toss to coat.

THEN the big secret here is to do this:

Pour the chicken pieces and excess flour onto a baking sheet and spread evenly. Allow the chicken to sit on the floured baking sheet to dry out for about 1 hour. This step is crucial!
Preheat fryer or a large stockpot filled halfway with vegetable oil to 350 degrees F.
Add chicken to hot oil and fry until cooked through and crispy, about 10 to 13 minutes.

Then the sauce, here is what I used. So many sauces seem to just focus on "hot". I like a little kick to be sure, but I really like is layers of flavor. This one did it for me, I do think next time I will decrease the worchestershire sauce and increase everything else....but really, it was good and pretty darn close to perfect. Thanks Camille!!

STICKY FINGERS LIKE WINGER'S

1/3 cup brown sugar
1/3 cup Worcestershire sauce
1/4 cup ketchup
1 Tbsp. honey
2 tsp. hot sauce (more or less as desired)
2 tsp. apple cider vinegar

In a saucepan over low heat, combine all ingredients. Warm sauce, stirring occasionally

Unfortunately I took no pictures. I tend to forget to do this, the 3 year old on my leg saying, "MOM, are they done NOW!" may have had something to do with this. We're going to go with that.

Bacon Chicken Dumpling

(the ultimate in comfort food....PLUS it had a 6/6 rating, well, one didn't like the dumplings, but thats just crazy so we pretend not to notice)

3 slices bacon
3 large potatoes, peeled and diced
1 onion, diced
4 skinless, boneless chicken breast halves - diced
3 cups chicken broth
1 teaspoon poultry seasoning
salt and pepper to taste
1 (15.25 ounce) can whole kernel corn, drained and rinsed
3 cups half-and-half
1 1/2 cups biscuit mix
1 cup milk
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.
Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes.
Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.

Crock'd Pot Swiss Chicken

6 boneless chicken breast
2 can cream of chicken soup
1 box stove top stuffing
4 oz swiss cheese
1/2 c chicken broth
1/2 Parmesan cheese shredded

Place chicken in bottom of prepared crock'd pot. Put swiss cheese on top of chicken (slices or shredded work) In medium bowl mix soup, broth, stuffing mix, seasoning packet and then spoon on top of chicken. Cook 6-8 on low.

Sweet and Sour Chicken

4-6 chicken breasts
1c carrot chunks
8 oz russian dressing
1 can pineapple chunks
8 oz appricot preserve
4-6 servings prepared rice
1 pkg dry onion soup mix
1/2 c water
1 green pepper chopped into chunks

Place chicken in 9x13 inch pan. Mix together dressing, preserves, soup mix and water, pour over chicken. Cover and bake 1 hour at 350. Add chunked veggies and fruit cook uncovered for 1/2 hour. Serve with rice.

Creamy Cooker Chicken

from Fix it and Forget it cookbook page 171

1 enevelope dry onion soup mis
2 c sour cream
1 can cream of mushroom soup
6 boneless skinless chicken breast

1. combine soup mix, sour cream and cream of mushroom soup in slow cooker. Add chicken, pushing it downso it is submerged in the sauce.

2. Cover. Cook on low 8 hours (trying it on high for 4 today and will let you know how it goes)

3 Serve over pasta or rice

Chicken Roll-ups

2 Chicken breasts chopped
1/2 package cream cheese
2 packages crescent roll dough
1 cup (or so) crumbled croutons -- I like the Ranch flavored ones

Saute the chicken breasts with a little bit of salt and pepper and garlic powder til cooked through. Mix with the cream cheese. Divide the mixture between the crescent rolls and seal inside (this takes some practice). Roll the rolls in the crouton crumbs. Bake according to crescent roll directions, or until golden brown (took about 15 mins at 350 tonight

Hawaiian Baked Chicken

Big thanks to my friend Patti for this one

12 boneless, skinless chicken thigh (I use chicken breast)

16 ounces unsweetened, crushed pineapple, undrained

1/4 cup chicken broth (or sherry)

1/4 cup spicy brown mustard

1/4 honey

2 tablespoons melted butter

1/2 teaspoon paprika

1) Arrange chicken in shallow baking dish coated with cooking spray.
In a small bowl, combine the pineapple, chicken broth brown mustard, honey and butter; mix well.

2) Spoon over chicken , sprinkle with paprika. Bake, uncovered, at 400 degrees, for 35 - 45 minutes or until meat thermometer reads 180 degrees.