Chicken With Mushrooms

This is one of the best ways that I have ever prepared chicken. This recipe has been requested many times after I have served it. Serve chicken over hot cooked rice or noodles, Enjoy!

Ingredients

3 cups sliced mushrooms

4 skinless, boneless chicken breast halves

2 eggs, beaten

1 cup seasoned bread crumbs

2 tablespoons butter

6 ounces mozzarella cheese, sliced

3/4 cup chicken broth

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.

In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.

Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

Source: allrecipe

Slow Cooker Chicken and Dumplings

This is an easy slow cooker recipe that cooks while you are at work! It is wonderful on a cold, snowy day. I have four children who are picky eaters, and they LOVE this! Enjoy!

Ingredients

4 skinless, boneless chicken breast halves

2 tablespoons butter

2 (10.75 ounce) cans condensed cream of chicken soup

1 onion, finely diced

2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

DIRECTIONS

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Source: allrecipe

Caribbean Chicken and "Rice"

Ingredients

4 c. riced cauliflower
1/4 c. water
4 skinless, boneless chicken-breast cutlets
2 tsp. olive oil
1/4 c. sweetened cream of coconut
2 tbsp. Hot sauce
2 limes, halved
1 (15-oz.) can black beans, rinsed and drained
Cilantro, chopped, for garnish

Directions

Combine riced cauliflower and water; cover with vented plastic wrap and microwave on High 6 minutes.

Meanwhile, brush chicken with olive oil; season all over with 1/2 teaspoon each salt and pepper. Grill on medium 5 minutes, turning over once halfway through. Whisk together sweetened cream of coconut and hot sauce; brush onto chicken. Grill until cooked through (165°F), about 5 minutes longer, brushing and turning 2 more times. Grill 2 limes, halved, until lightly charred, 2 to 3 minutes.

Toss cooked cauliflower with black beans and 1/4 teaspoon salt. Serve chicken over cauliflower with limes, garnished with chopped cilantro.

Source: Googhousekeeping

Prawns with white beans and rocket pesto

INGREDIENTS

2 tablespoons extra virgin olive oil, plus extra to serve

2 garlic cloves, thinly sliced

2 zucchini, very thinly sliced into rounds (a mandoline is ideal)

Pinch of chilli flakes, plus extra to serve (optional)

2 x 400g cans cannellini beans, rinsed, drained

100ml Massel vegetable liquid stock

20 green tiger prawns, peeled (tails intact), deveined

Finely grated zest of 1 lemon

2 tablespoons flat-leaf parsley leaves

ROCKET PESTO

3 anchovy fillets in oil, drained, chopped

1 garlic clove, finely chopped

50g rocket leaves, chopped

1 hard-boiled egg yolk, chopped

1/4 cup (60ml) extra virgin olive oil

DIRECTIONS

- For the pesto, place all the ingredients in a blender and season with pepper. Pulse until a thick puree. Add 1-2 tablespoons water to loosen and pulse again. Cover and chill.

- Heat 1 tablespoon oil in a frypan over medium heat. Add garlic and cook, stirring, for 2 minutes or until golden. Add zucchini and chilli, and cook, tossing, for 1 minute. Add beans and stock and simmer for 4 minutes until warmed through. Roughly mash one-quarter of the beans into broth to thicken. Remove from heat and season.

- Heat remaining 1 tablespoon oil in a separate frypan over medium-high heat. Season prawns and cook, turning, for 2-3 minutes until golden and cooked through.

- Fold pesto through beans and divide among plates. Top with prawns, zest, parsley, extra oil and chilli (if using).

Source: taste

The Classic Pork or Chicken Adobo

If there is a dish that the Philippines is known for it's got to be Adobo. While the word "Adobo" certainly has Spanish origins (the Philippines has been colonized by Spain for nearly 400 years), this particular cooking method and dish is indigenous to the Philippines.

The word "Adobo" means marinade, sauce or seasoning in Spanish. Since the Filipino Adobo requires stewing/braising the meat in Vinegar (like marinating), the term adobo eventually became the household name for the dish or this style of cooking.

INGREDIENTS

1 kilo/2.2 lbs of either chicken or pork* cutlets or a combination

1/2 (up to 3/4) cup vinegar

1/3 cup water

1/3 (up to 1/2) cup soy sauce

1/2 Head of Garlic, peeled and crushed

1 1/2 teaspoons, Whole Black Peppercorns or to taste (sometimes I use ground)

2 Bay leaves

1-2 Tablespoons Brown Sugar, or to taste (optional)



*If using pork, either use Pork Belly or Pork shoulder.

DIRECTIONS

If you cannot buy the pre-cut Adobo, then chop the pork into bite-sized pieces. If you are using chicken, you can use bigger pieces (like drumstick, thighs) without the need to chop them into smaller chunks.

Place the meat and the rest of the ingredients in a large pan. Using medium heat, bring to a rolling boil. Lower the heat slightly then cook uncovered for about twenty minutes to half an hour. This is to allow the vinegar to cook. Watch carefully as it boils to ensure that the liquid does not dry up.

Cover and then continue to simmer until the meat is tender about an hour or so. When the meat is already tender, sprinkle the brown sugar and mix thoroughly. It will just add a little bit of sweetness to the adobo and will also give that delicious caramelized look. You can eat the adobo at this point or wait one day for even better flavor.

If you want extra flavor and prefer the dry adobo, take out the meat and fry them quickly in a little oil. Use the remaining sauce to pour on your rice, if you like. Enjoy!

Source: manilaspoon

Vietnamese Pork Salad

Ingredients

• 2 ounces uncooked rice vermicelli noodles
• 12 ounces ground pork
• 7 tablespoons fresh lime juice, divided
• 2 1/2 tablespoons sugar, divided
• 4 teaspoons fish sauce, divided
• 1 tablespoon peanut oil
• 2 tablespoons chopped unsalted peanuts
• 2 tablespoons sliced green onions
• 2 teaspoons Sriracha
• 4 cups chopped romaine lettuce
• 1 cup diagonally cut seeded cucumber
• 1 cup diagonally cut carrot
• 1/2 cup diagonally cut yellow squash
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup chopped fresh mint leaves

How to Make It

1. Cook rice vermicelli according to package directions; drain and rinse with cold water. Drain.
2. Heat a large skillet over medium-high heat. Add pork to pan; cook 8 minutes, stirring to crumble. Combine 1 tablespoon juice, 1 1/2 teaspoons sugar, 2 teaspoons fish sauce, and oil in a bowl; add to pan. Cook 1 minute; remove from heat.
3. Combine remaining 6 tablespoons juice, remaining 2 tablespoons sugar, remaining 2 teaspoons fish sauce, peanuts, green onions, and Sriracha in a bowl. Arrange lettuce, cucumber, carrot, and squash on a large platter. Top with noodles, pork mixture, cilantro, and mint. Drizzle juice mixture over top.

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3. Source: [myrecipes]