General Tso's Chicken

General Tso’s Chicken

Ingredients:

3lb boneless/skinless chicken breasts    2 tbsp soy sauce4 tbsp pineapple juice       2 large eggs, beatenCornstarch             ½ c chicken broth½ c sugar                  1 ½ tbsp rice vinegar½ tsp fresh minced garlic         ¼ tsp cayenne pepper4 green onions               1 tbsp sesame seed oil4 tbsp cornstarch         ½ c cold waterOil for deep frying

Directions:

 Cut chicken into 1” pieces. Combine 2 tbsp soy sauce, 2 tbsp pineapple juice and beaten eggs.

Add chicken and allow to marinate.

Place a large wire rack over a baking sheet.

At least 1 hour before serving, put cornstarch into a shallow bowl and roll each piece of chicken in it to coat.

Let the chicken sit untouched on the wire rack for about 30 minutes. Then place the mixture and the chicken into a gallon sized baggy – shake to coat the pieces again. (if the cornstarch is starting to stick together, discard it and start with fresh cornstarch for this step.)

In a saucepan, combine the broth, ¼ c soy sauce, 6oz pineapple juice, sugar, vinegar, and garlic. Put about 2 tbsp of oil in a large, nonstick skillet. Add the cayenne pepper, green onions and sesame seed oil. Simmer for 1 minute.

Dissolve 4 tbsp cornstarch in water. Stir into sauce. Cook and stir until thickened.

Heat the oil in a deep fryer with a basket until very hot (400º).

Use enough oil to cover the chicken pieces when frying.

Deep fry the chicken pieces in batches without crowding until the coating sets – about 30 seconds.

Remove the chicken for a few seconds.

Return the chx to the oil and cook until slightly golden.

Remove from the oil again for a few seconds.

Deepfry a third time until coating is crisp and golden brown. Transfer to a platter and set aside until finished.

Add the chx pieces to sauce and stir to coat.

Serve immediately over rice with fried veggies. (YUM)

Other Judd related blogs/articles you might be interested in:

Family Blog  or  BellaOnline Cleaning

Happy Baking! 

Cranberry Chicken

Ingredients:

Chicken pieces (any meat can be used – ham, beef, chicken, etc)

32oz cranberry sauce (jellied or whole berry – whatever you prefer)

1 c catalina salad dressing

1 envelope onion soup mix (pulsed in coffee/herb grinder)

Directions:

 Arrange the chicken in a baking dish.

Combine cranberry sauce, dressing and soup mix.

Pour over chicken pieces.

Bake at 350º for 1 hour.

** Some crusty bread/rolls and a side of veggies or a salad

make this meal complete!

Other Judd related blogs/articles you might be interested in:

Family Blog  or  BellaOnline Cleaning

Happy Baking! 

Chicken Tikka Masala

CHICKEN:
Ingredients:

1 c plain yogurt
2 tbsp lemon juice
2 tsp cumin
2 tsp cayenne pepper (or 1 for a more mild flavor)
1 tsp cinnamon
1 tsp salt
1 tsp ground ginger (or 1/2 inch piece of ginger root)
1 1/2 lbs boneless/skinless chicken breasts or thighs - cut into bite-sized pieces

Directions:

After combining  all ingredients in a gallon baggy. Seal it and knead it together by hand.
Allow the chicken to marinate for 1 hour(up to overnight) in the fridge.
After marinating, remove from bag and grill or broil chicken until cooked through. Marinade will be thick and will cook off. (Don't save the drippings).

SAUCE:
Ingredients:

1 tbsp butter
2 garlic cloves (minced)
OPTIONAL: 1 jalapeno, minced
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1/2 tsp salt
1 8oz can tomato sauce
1 cup whipping cream
 Basmati Rice (cooked)
Cilantro (for garnish)

Directions:

Melt butter in large skillet, then add garlic and jalepno.
Cook for 1 minute.
Add coriander, cumin, paprika, garam masala, and salt.
Add tomato sauce and cover skillet. Let it simmer for 15 minutes.
Add cream then allow to simmer until thickened for about 5 minutes.
Add cooked chicken to sauce and allow to simmer for about 5 minutes.
Serve over the basmati rice, garnishing with cilantro. 

Enjoy!!

Make it a great one!

 Daughter, Sister, Friend, Wife - in our 17th year, Stepmother to 2 adult children, Mother - (G15, G14, B12, G9, B8, B5, G4, &B1), StepMother-In-Law to 2, StepGrandmother to 3 precocious little boys! Writer at BellaOnline Cleaning and at JuddzWorld :) Blessed, Happy & Satisfied!

Spicy Chicken Taquitos

Ingredients:

• 4 cups shredded cooked chicken
• 6 tbsp. green chili
• 6 tbsp. chopped onion
• 1  cup salsa
• 20 small tortillas
• Oil
• Lime wedges

Directions:

1. Combine all ingredients up to tortillas. Place 2 tbsp. of mixture on each tortilla and roll up; secure with toothpicks. In skillet, heat 3/4 inch oil to 350°. Fry in batches until golden, 1 to 2 minutes per side. Serve with limes.
   
   Enjoy~
   

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Chicken and Vegetables Pasta Bake

                                       Prep time 20 mins Cook time 30 mins Total time 50 mins Serves 8-12
Ingredients

 1 pound penne pasta
 2 tablespoon butter
 4-6 cooked chicken breast-halves, cut into bite size pieces
 3-6 garlic cloves, minced
 2/3 cup vegetable or chicken broth
 salt and fresh ground pepper, to taste
 ½ teaspoon garlic powder
 1 teaspoon dried Italian Seasoning
 4 teaspoons all-purpose flour
 2 cup milk
 1 (8-oz package) cream cheese
 1 cup shredded mozzarella cheese
 ½ cup shredded parmesan cheese
 1 pckg frozen veggies of choice.

Instructions

1. Preheat oven to 350.
2. Cook penne pasta according to the instructions on the box.
3. In the meantime, in a small mixing bowl whisk together broth, salt, pepper, garlic powder, italian seasoning and flour; whisk until completely combined.
4. Add to skillet and stir. Then Stir in milk.
5. Cook and stir until thickened and bubbly.
6. Add cream cheese and continue to cook until cream cheese is smooth, stirring frequently.
7. Remove from heat.
8. Add pasta mixture, chicken mixture and tomatoes; toss to coat.
9. Transfer to a 3-quart casserole dish.
10. Cover with foil and bake for 30 to 35 minutes, or until heated through.
11. Remove foil, stir mixture and sprinkle with cheeses.
12. Continue to cook for 8 to 10 minutes, or until cheese is melted.
13. Remove from oven and let stand 5 minutes.
14. Serve.

Enjoy!
Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Chicken and Dumplings

                                   Prep Time: 15 Minutes Cook Time: 30 Minutes Difficulty: Easy Servings: 8
Ingredients

2 Tablespoons Butter
2 Tablespoons Olive Oil
1/2 cup All-purpose Flour
1 whole Chicken, Cut Into Pieces (cut Up Fryer)
Salt And Pepper
1/2 cup Finely Diced Carrots
1/2 cup Finely Diced Celery
1 whole Medium Onion, Finely Diced
1/2 teaspoon Ground Thyme
1/4 teaspoon Turmeric
7 cups Low Sodium Chicken Broth
1/2 cup Heavy Cream

Dumplings:

1-1/2 cup All-purpose Flour
1/2 cup Yellow Cornmeal
1 Tablespoon (heaping) Baking Powder
1 teaspoon Kosher Salt
1-1/2 cup Half-and-half
2 Tablespoons Minced Fresh Parsley (optional)
Salt As Needed

Directions:

Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.
Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.
In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.
While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.
Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.
Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.

Enjoy!
Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Slow Cooker Honey Sesame Chicken

                          Prep Time 10 minutes Cook Time 4 hours Total Time 4 hours, 10 minutes Yield 6 servings

Ingredients

 1 small onion, diced
 2 cloves garlic, minced
 1/2 cup honey
 1/2 cup soy sauce
 1/4 cup ketchup
 2 tablespoons vegetable oil
 1/4 teaspoon crushed red pepper flakes
 2 pounds boneless, skinless chicken thighs
 Kosher salt and freshly ground black pepper, to taste
 1 green onion, thinly sliced for garnish
 Sesame seeds, for garnish

Instructions

 In a large bowl, combine onion, garlic, honey, soy sauce, ketchup, vegetable oil and red pepper.
 Season chicken thighs with salt and pepper, to taste. Place chicken thighs into a slow cooker. Add honey mixture and gently toss to combine. Cover and cook on low heat for 3 hours and 30 minutes.
 Remove chicken thighs from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes. Serve immediately, garnished with green onions and sesame seeds, if desired.

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Chicken Lettuce Wraps

I found this recipe from my friend Sophia. My changes are in parenthesis.

Ingredients:

1 pound ground chicken breast (or substitute ground beef/pork/turkey etc)
1/2 medium purple onion, minced (I have to keep onion separate as the men in our home do not partake of onions under any circumstances, unless I can blenderize it until they know no differently)
salt and pepper
2 large cloves of garlic (I am garlic girl and added 3-4 cloves)
1 inch of fresh ginger, peeled and chopped (I keep fresh ginger in the freezer for stuff like this)

Directions:

Heat the chicken, onion, salt and pepper in a large non-stick skillet or wok.  Cook until the chicken is done.  (Since I had a pre-cooked chicken, I sautéed the onions in a tablespoon of oil, then added the chicken and cooked it a bit more.) Add the garlic and ginger and continue cooking until the onions and chicken are cooked. 
In a separate bowl, mix the following. ingredients that are listed. Then put it in the microwave for about 30-45 seconds until you can stir it until it's smooth. (I like to use a saucepan and warm it up slowly and evenly)

Ingredients:

1 tbsp. sesame oil
2 1/2 Tbsp. soy sauce
1/2 Tbsp.  water
1 Tbsp. peanut butter
1/2 Tbsp. honey
4 tsp. Rice Vinegar
1/2 tsp. chili garlic sauce
dash fresh pepper

Directions:

Pour this sauce over the skillet mixture and stir.
Then:

Ingredients:

3 green onions
1 cup shredded carrots
1/2 cup chopped peanuts
12 outer Lettuce Leaves

Directions:

Add chopped green onion and peanuts, the cook until the green onions are soft.. Then just put everything together.
Enjoy! :) Thanks Sophia for another YUMMY recipe!! :) This is on our Weekly Menu for this Friday. YUM!! :)

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B2, G1). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew and blogger at BellaOnline and Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Ranch Chicken Enchilada Casserole

Ingredients

4 boneless, skinless chicken breasts

1 packet taco seasoning

1 packet ranch dressing mix

4 flour tortillas (burrito size)

1 cup ranch dressing

2 cups shredded cheddar cheese

cilantro or parsley to garnish, if desired

Directions:

Place chicken in slow cooker and sprinkle seasoning mixes over top. Cover and cook on high for 4 hours or low for 8 hours. Shred chicken with two forks and stir to evenly distribute juices and seasonings. In the bottom of a 9x13 baking pan, cover the bottom with two tortillas. Spread half of shredded chicken on tortillas, then 1/2 cup ranch dressing drizzled, and top with 1 cup shredded cheese. Repeat layers once more. Bake at 350 for 20 minutes or until cheese is melted and lasagna is heated through. Serve with additional ranch dressing as desired.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Crockpot Orange Chicken

Ingredients:

4 – 5 Boneless Skinless Chicken Breasts, thawed
3/4 cup Orange Marmalade
3/4 cup of BBQ Sauce
2 tbsp. Soy Sauce

Directions:

Cook chicken in crockpot on high for 3 hours {covered}
After 3 hours, drain juices from crockpot
Mix together bbq sauce, orange marmalade, and soy sauce
Pour mixture over chicken, and cook on high for 30 more minutes {covered}

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Chicken in a Biscuit

From Little Bitty Kitchen

She has pictures if you like a pictorial :)

INGREDIENTS

1 can refrigerator biscuits

1 C chicken breasts, cooked & cubed

1 C shredded cheddar cheese

1 Can cream of chicken soup

1 Can of milk (soup can size)

DIRECTIONS

Preheat oven to 350. Warm soup & a can of milk on low. Take refrigerator biscuits, flatten and wrap a piece of chicken & shredded cheese in the biscuit, pinching it closed. Place in a greased 9x13 and pour soup over the biscuits. If you have leftover chicken pieces, place in the dish with the soup. Bake for 25-30 minutes or until golden brown.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Tammy’s Easy Chicken Pot Pie

Ingredients:

2 carrots

2 celery

4 potatoes

1 onion (medium to large)

Salt and pepper to taste

boiled chicken, 1 can of chicken or no chicken

Frozen veggies of choice: peas, corn, green beans, etc.

1 frozen pie crust or homemade 2 crust

1 stick of butter

1 cup flour

4 cups water and 4 tbsp chicken bouillon or chicken stock 

Directions:

Dice up your veggies (non frozen ones). Sometimes I like it chunkier and sometimes I want them bite sized – whatever you prefer.

Melt butter in deep sided sauce pan. Add veggies. Saute until onion is softened. Carrots should still have crunch.

Add seasoning.

add flour. Coat all veggies.

Add water and bouillon or chicken stock. Add frozen veggies. Let sauce thicken up.

When thickened you can add chicken at this point or just let it sit.

Place pie crusts on casserole dish. Spread to edges.

This would be a good time to put chicken on bottom then pour veggie mixture over. Or if you already added chicken pour whole thing over crust.

Place crust over top. Spray with cooking spray and sprinkle with salt (generously) and pepper (to taste).

Bake in 350 degree oven for 15 minutes (convect) or 30 minutes (regular).

Let sit then ENJOY!

Serves 8-10

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Simple Amish Stovetop Chicken

Ingredients

• 1 (2 pound) roasting chicken
• 8 cups water, or as needed
• 1 (28 ounce) can low fat, low sodium chicken broth
• 3 large baking potatoes, peeled
• 1 (10 ounce) package wide egg noodles
• 1 teaspoon salt-free seasoning blend
• salt and pepper to taste

Directions

1. Place the chicken into a large pot, and fill with enough water to cover it. Bring to a boil, cover, and cook over high heat until chicken is easily removed from the bone, about 35 minutes. Turn the chicken over once during this time so it will cook evenly. Cutting the chicken into pieces can speed up the cooking process a bit.
2. While the chicken is cooking, cut two of the potatoes into large chunks, and the other potato into very small cubes.
3. When the chicken is cooked, remove it from the water. Pull off the skin, and place all of the chicken meat in a separate dish. Pull the meat apart in long shreds. Reserve the cooking water in a separate container. Discard chicken skin and bones.
4. Pour the chicken broth into the pot, and add potatoes, chicken, salt, and pepper. Pour in 2 to 3 cups of the reserved water. Bring to a boil, and cook for about 15 minutes, until potatoes start to soften. Add 3 more cups of the chicken water, and the noodles. Season with salt-free seasoning blend, salt, and pepper. Cover, and simmer over medium-low heat until the noodles are tender and small potato pieces have dissolved.

Another great Indiana Recipe!! :)
Happy Baking!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning

Fruity Chicken Salad

Combine in large bowl:

6 cups cooked, chopped chicken or 2 cans of canned chicken breast 
16 oz. cookbow-tie macaroni 
1/4 cup green onions

In separate bowl, mix:

2 cups mayonaise (not miracle whip) 
16 oz. coleslaw dressing
Juice from pineapple listed below.
Mix and chill.   Add:
1 can pineapple tidbits
1 cup diced celery
2 cups green and red seedless grapes
2 small Fuji apples, chopped and diced
1 small bag slivered almonds

Best if the pasta and dressing mixes are combined the night before.  Add the rest before serving.

Happy Baking!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning

Chicken Verde Enchiladas

Ingredients

• 4 bone-in chicken breast halves
• 4 cups chicken broth
• 1/2 white onion
• 2 cloves garlic
• 1 tablespoon and 1 teaspoon salt
• 2 pounds fresh tomatillos, husks removed
• 10 serrano peppers
• 1/2 white onion
• 2 cloves garlic
• 2 pinches salt
• 24 corn tortillas
• 1/2 cup vegetable oil
• 2 cups crumbled queso fresco
• 1 white onion, chopped
• 2 bunches fresh cilantro, chopped

Directions

1. In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
2. Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
3. Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
4. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

Happy Baking!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning

Chicken Caesar Pasta Salad

Ingredients

bow tie pasta; cooked, rinsed with cool water, drained

caesar salad dressing

1 large breast of chicken – grilled & cute in chunks or strips

romaine lettuce leaves

tomato chunks

bacon bits

croutons

parmesan cheese, shredded

Directions

1 Cook the pasta until done (to your taste). Rinse with cool water and drain well. While that is cooking...

2 Grill chicken strips, unless you bought them precooked at the store. Leave in strips or cut into chunks.

3 Mix the drained pasta with some of the Caesar dressing. Add the chicken and more dressing, if needed. (If you're taking this to a covered dish dinner later, cover & refrigerate until almost ready to leave.)

4 Right before serving, add the romaine lettuce, tomatoes, bacon bits, croutons, and shredded parmesan cheese. Toss well, adding more dressing as needed. (Or leave the bottle beside the salad bowl.) Serve immediately.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way!!) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Cliantro Lime Pesto Burritos (Guest post: Gluesticks)

Cilantro Lime Pesto Burritos

When I think of pesto, I think of basil, cheese, and olive oil. I had never thought of using different herbs until I saw this recipe for Cilantro Lime Pesto. I had to try it! It was absolutely amazing and is on our regular recipe rotation now. Here is how I adapted it and used it in our chicken burritos.

Cilantro Lime Pesto Burritos

Gluesticks

1 T. olive oil

3 large boneless, skinless chicken breasts, diced

salt and pepper

1 teaspoon garlic powder

cilantro lime pesto *(scroll down for recipe)

flour or corn tortillas

steamed rice

shredded cheese

shredded lettuce

diced tomatoes

diced avocado

Season chicken with salt, pepper and garlic powder. In a skillet, heat oil and chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and toppings.

**Serve with Blender Salsa. (Scroll down for recipe)

*Cilantro Lime Pesto

adapted

1 cup fresh cilantro leaves

2 1/2 tablespoons extra virgin olive oil

2 tablespoons chopped walnuts

3 tablespoons chopped, fresh garlic

1 1/2 teaspoon lime juice

1/2 cup shredded parmesan cheese

1 1/2 teaspoon kosher salt

1/4 cup water

Blend all ingredients  in a food processor or blender.

**Blender Salsa

Ingredients:

2- 10 oz can diced tomatoes and green chiles

1/2 small onion, roughly chopped

1 clove garlic, chopped

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon ground cumin

1 c. cilantro leaves

2 T lime juice

Directions:

Put all the ingredients in the blender and pulse to combine. Adjust seasonings to taste. That's it!

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way!!) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Chicken Tenders

Ingredients

1 cup all-purpose flour

2 cups Italian-style seasoned bread crumbs

1/2 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

2 eggs, beaten

2 tablespoons water

24 chicken tenderloins

2 quarts oil for frying

1 cup mayonnaise

3 tablespoons prepared horseradish

1/2 cup sour cream

1 dash Worcestershire sauce

3 tablespoons prepared mustard

Directions

1. Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper. Place eggs and water in a small bowl.
2. One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs, and set aside.
3. Heat oil in a deep fryer to 375 degrees F
4. In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels.
5. In a separate small bowl, combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard. Mix well, and serve with the chicken for dipping.

Alternate Version:

         Follow steps one and tow above. Making sure you preheat your oven to 350 degrees. Place on baking sheet – leaving room between each one. Cook for 10-15 minutes – you can turn over and bake for another 5-10 minutes on the other side.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Spring Rolls

ingredients

---

• 1 lb. cooked chicken that's been shredded ( I always have a cooked and shredded chicken in the ice box or I use a 1 lb pkg. bnls., skinless chicken thighs boiled for 20 min. or so and shredded)
• 8 ounces or so bag-ready mixed coleslaw, the tri-colored kind without the dressing
• 2 tblespoons minced garlic
• 4-5 tablespoons 'your favorite' spicy Asian stir fry sauce
• 12 large spring roll wrappers
• sesame seeds
• 2 tablespoon oil

 

How to make it

---

Heat wok until almost smoking, then add a couple of Tbls.oil

Add coleslaw & chicken and garlic and stir fry until coleslaw is slightly wilted - about 3-4 minutes

Stir in sauce, heat through and remove from heat - let cool slightly

Place one wrapper on the counter, with a corner pointing at you

Put approximately 2 tablespoons of the filling just below the center of the wrapper in the lower corner

Fold the corner of the wrapper up covering the filling and roll once over

Fold in the two sides and finish by rolling away from you and moisten the very end with a dab of water to help stick

Brush tops very lightly with oil, sprinkle with the sesame seeds and bake at 375 until lightly brown

Serve with extra sauce for dipping and enjoy!

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Kid Friendly Chowder

Ingredients

1 T. olive oil
1/2 c. red bell pepper, finely diced
1/2 c. green bell pepper, finely diced
1/2 c. yellow onion, finely diced
2 c. sweet white corn (fresh or frozen)

1 chicken breast, cooked and shredded
2  tsp Chicken boullion
3 T. flour
3 c. whole milk
1 c. water
3 T. sharp cheddar
Optional garnish: cilantro and crushed tortilla chips

Instructions

In the bottom of a large soup pot, heat olive oil over medium heat. Add pepper and onions and saute in heated oil until softened (about 3-5 minutes). Stir in corn.
Crumble boullion over pepper and corn mixture. Sprinkle flour atop peppers. Whisk in milk and water. Stir over medium heat until chowder begins to thicken. Add cheddar cheese and stir until melted. Garnish, if desired, before serving.

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!