Chicken Crescent Rolls

1 package cream cheese
3 T. milk
3 T. green onions chopped
1/4 tsp salt
2 pkgs refrigerated crescent rolls
2 T. butter, melted
2 cups cooked diced chicken
3/4 ups grated cheese
1 can cream of chicken soup
w/1/2 can milk

mix all ingredients except for rolls, soup and 1/2 can milk

roll 1/4 cup mixture inside each roll, roll up crescents, bake on cookie sheet @350 for 12 minutes
It a small saucepan heat up soup and milk. this is your souce to pour over hot rolls... enjoy!!

Oven baked Wings

These wings have the perfect flavor..yum!!
1⁄3 cup flour
1 tablespoon paprika
1 teaspoon garlic salt
1 teaspoon black pepper
1⁄4-1⁄2 teaspoon cayenne pepper
3 tablespoons butter
10 chicken wings, tips removed

Cut wings at joints.
Preheat oven to 425 degrees.
Be sure wings are thawed and dry them well with paper towels.
Combine flour, paprika, garlic salt, black pepper and cayenne pepper in a plastic bag.
Shake to mix ingredients and add wings.
Line a large baking sheet with Release foil and melt the butter on it. ( Makes for easy clean up.).
Add wings to pan and turn to coat.
Bake for 30 minutes.
Turn wings over and bake for 15 more minutes or until crispy and done.

Kind of Paula Dean's Fried Chicken

Ingredients
2 eggs
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
Garlic Salt
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil
Directions
In a medium size bowl, beat the eggs with enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the garlic salt. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

Put in crockpot on low 1 hour(soft crust) or in oven(0n baking sheet) (350 30 min) to finish cooking

Pineapple Chicken (sweet and Sour)

I will now always keep a can of Pineapple on hand because of this recipe..so good over rice!! Chicken Pieces (8) oil or shortening for frying flour, salt pepper can pineapple (20 oz)with juice 1 cup sugar 2 T cornstarch 3/4 cup cider vinegar 1 T soy sauce 1 Chicken bouillon cube 1/4 t ginger Wash chicken and pat dry. Coat with flour salt and pepper. Heat oil in Large skillet. Brown chicken and place in 9 x 13 baking dish. Preheat oven to 350. Make sauce by combining sugar, cornstarch, vinegar, soy sauce, chicken cube, ginger, pineapple chunks and liquid in saucepan. bring to boil over high heat stirring constantly until thickened. Pour sauce ove chicken and bake at 350 for 45 min or until chicken is tender. Serve over rice

Puertorican BBQ Chicken

Chicken pieces - 12 or so
1 cup Sofrito (in my blog under seasoning)
1/2 can tomato sauce
2 T salt
1 pkg Goya Sazon

mix sofrito, tom sauce, salt and sazon first, then rub/coat chicken and let sit for a few hours. BBq chicken on open grill as usual till cooked through.

Buca di Beppo's Fabulous Lemon Chicken with Capers

We love this lemon Chicken at Bucca De peppo's and this recipe really does the trick at home. it is sooo yummy! found the recipe online but have made a few changes.


3 large boneless skinless chicken breasts, cut in half lengthwise to create 6 thin filets
pound chicken to tenderize
Salt, to taste
1 cup flour
1/4 cup olive oil
1/4 cup white wine
2 large lemons
1/2 stick unsalted butter, softened
1/4 cup heavy cream
A small handful drained capers

Directions

Cut lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer.

Begin to heat the olive oil in a 12-inch saute pan on medium-high heat. While oil is getting hot, lightly season both sides of the chicken breasts with salt. Lightly dust the chicken breasts in the flour. Shake off excess flour. Place chicken in the saute pan skin-side down.

When the chicken is golden brown, turn over and brown the other side as well. It is important to brown both sides to insure the chicken is completely cooked through. When both sides are nice and brown, add white wine and lemon juice. Continue to cook for approximately two to three minutes. The liquid should reduce approximately half.

Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat. Check to make sure the chicken breasts are cooked by turning each piece of chicken over and cutting it halfway through with a knife. There should be no visible pink. If the chicken is not completely cooked through, place in a 400 degree oven for five minutes to complete cooking.

Finish the sauce by placing the softened butter and cream in the pan. Using rubber spatula, work the butter into the sauce as it melts. sometimes I sprinkle a little more flour in the sauce to thicken. Add capers. Pour sauce directly on top of chicken breasts. Garnish with lemon wedges. Makes 4-6 servings.

Honey mustard chicken

6 chicken breasts/thighs
1/2 C melted butter
1/2 C honey
1/4 C prepared mustard
1 tsp salt
1 tsp curry powder

Do not cook chicken beforehand. Pour mix over chicken in shallow baking dish, cover with foil and bake 1 1/4 to 1 1/2 hours at 350.

Tarragon Chicken

It was shortly after I got married that I was talking on the phone to one of my High School friends Deana - now she is Deana Wiatr. Anyway, we were talking about cooking and recipes and she recommended a cookbook - "The 60 Minute Gourmet". I bought it shortly after and it has been a treasure to me. I got this recipe from that book and is my husband's favorite dish.

1 3-1/2 pound chicken, cut into serving pieces
salt and pepper to taste
3 Tablespoons butter
2 Tablespoons flour
1/3 cup finely chopped onion
1 clove garlic, finely minced
5 sprigs fresh tarragon with leaves and stems, or 1 Tablesoon dried
2 or 3 carrots, scraped, quartered, and cut into 1-inch lengths
1/4 pound mushrooms, rinsed and drained
1 1/2 cups water
1 cup heavy cream
1 Tablespoon chopped fresh Tarragon otr 1 teaspoon dried

Sprinkle the chicken with salt and pepper. Heat butter in large skillet - large enough to hold the chicken in one layer. Cook chicken pieces, turning occasionally till browned, after about 5-10 minutes add onion, garlic, and tarragon, cook 5 minutes, sprinkle with flour and add carrots, mushrooms, and water. Cover and cook about 30 minutes - till chicken is done. Remove chicken and carrots to a serving dish to keep warm. remove tarragon sprigs if they are used. Let sauce cook down, stirring often, about 5 minutes. Then add cream, salt and pepper to taste, simmer abaout 5 minutes to thicken. Then you can add chicken and carrots back to simmer in sauce or you can drizzle sauce over the chicken in the serving dish.
Serve with Turmeric Rice

Super Easy Chicken and Potatoes

This recipe is so easy and my family really loves it. I almost hesitate to put this as a "real" recipe because there really isn't much to it.

1/4 cup oil
8 Chicken pieces
about 6 potatoes - peeled and sliced in 1/8 inch thin disks
1 onion chopped
Lawry's seasoning salt.

In a large skillet (one with a lid) heat oil and season chicken with seasoning salt. fry chicken skin side down, then flip the chicken. (about 1/2 hour) While chicken is cooking I prepare my potatoes and onion. Then in a bowl coat potatoes and onion with seasoning salt as well. Toss into pan, fry them up some, then cover and steam dish for 1/2 hour (turning with spatula occasionally) till chicken is done.

Easy Oven baked Fried Chicken

This recipe is on the Bisquick box - it is my old standby for yummy quick chicken.


1 tablespoon butter
2/3 cup bisquick mix
1 1/2 teaspoon paprika
1 1/4 teaspoon salt
1/4 teaspoon pepper
1 cup up chicken or chicken pieces

Heat oven to 425. Melt butter in casserole dish 13 x 9.
stir together bisquick, paprika, salt and pepper, coat chicken, place chicken in dish while butter is hot. bake 35 minutes, turn chicken, bake 15 minutes longer or until done.

Creamy Enchiladas

1 pound hamburger or 3-4 cups cooked/cubed chicken
1 can green enchillada sauce
1 can cream of mushroom soup
1/2 can milk
1 small onion chopped (sometimes i grill the onion a little)
1/2 can green chiles
about 12 corn tortillas
2 to 4 cups cheddar cheese

combine enchilada sauce, soup, milk, onion, chiles. in greased 9 x 13 casserole dish, stuff corn tortillas with meat, cheese and sauce. I ususally do 2 layers of this..then top with more sauce and sprinkle more cheese on top. bake @ 350 for about 30 minutes.