Ranch Chicken and Noodles: Secret Recipe Club

This month for Secret Recipe Club I was given a blog I am very familiar with: The Daily Dish Recipes.  I first met Nicole back in July of 2011 during a 31 Days to Build a Better Blog group and we became fast friends.

I had a hard time deciding what to make this month because Nicole has so many delicious recipes. I had originally planned to make a variation on her Éclair Cupcakes but I got sick so that has been postponed for a couple of weeks.

I ended up making her recipe for Easy Chicken and Noodles with a couple of changes because of family member who doesn’t like the combo of chicken and cheese.  Instead of the Parmesan called for in the original recipe I was inspired by mine and Nicole’s mutual love of Ranch mix to add that to the gravy mixture for added flavor. I also added sautéed onions and garlic because almost all savory recipes I make contain onions and garlic.

 

Ranch Chicken and Noodles

Recipe by Micha @ Cookin’ Mimi adapted from The Daily Dish Recipes

Ingredients

• 2 chicken breasts, cooked and cubed
• 8 ounces egg noodles, cooked and drained
• 10.75 ounce can cream of chicken soup
• 3/4 cup milk
• 1 Tablespoon butter
• 1 medium onion, chopped
• 2 cloves garlic, minced or pressed
• 2 Tablespoons ranch mix
• To taste salt
• To taste pepper

Cooking Directions

1. Melt the butter in a large saucepan over medium heat.
2. Sauté the onion and garlic, until translucent.
3. Add the can of soup, milk and dressing milk. Stir well to combine.
4. Reduce heat and bring to a simmer.
5. Stir in the chicken and egg noodles and heat thoroughly.
6. Season to taste with salt and pepper.

 

 

Hawaiian Chicken : Secret Recipe Club

Today is one of my favorite days of the month- Secret Recipe Club reveal day. This month I was assigned Cook Book of Trial and Error written by The Cooking Rookie.

Several recipes made my short list of what I wanted to try: Profiteroles which is one recipe I have yet to master, Napoleon because it looks very elegant but isn’t incredibly difficult, and Hawaiian Style Slow Cooker Chicken. I ultimately decided on the chicken because I try to alternate between savory and sweet with my Secret Recipe Club posts and last month saw two desserts for SRC.

I did make a few changes to the recipe based on available ingredients and the fact I wanted more of a quick stir fry dish instead of a slow cooker meal.

Hawaiian Chicken

Recipe by Micha @ Cookin’ Mimi adapted from Cook Book of Trial and Error

Ingredients

• 1 pound boneless skinless chicken breasts, cut into bite sized pieces
• 1 15 ounce can pineapple chunks in juice
• 3 Tablespoons brown sugar
• 2 Tablespoons lemon juice
• 1 teaspoon fresh ginger, minced or grated
• 2 cloves garlic,minced
• 1 Tablespoon soy sauce
• 2 teaspoons Dijon mustard
• 1 Tablespoon oil
• 1 Tablespoon cornstarch
• 1 Tablespoon water
• 4 servings worth hot cooked rice

Cooking Directions

1. Place the chicken in a zip top bag or a non reactive bowl with a lid.
2. Measure out 3/4 cup pineapple juice from the can of pineapple. Place the pineapple and remaining juice in a bowl and refrigerate.
3. In a jar or small bowl mix together the pineapple juice, lemon juice, brown sugar, mustard, soy sauce, garlic and ginger.
4. Pour half of the marinade over the chicken. Reserve the other half and cover with lid or plastic wrap.
5. Refrigerate chicken and reserved marinade for 4 to 8 hours.
6. When ready to cook heat oil in a large skillet until hot.
7. Drain marinade off the chicken and discard. Cook for 5 to 6 minutes on each side or until cooked thoroughly.
8. Mix reserved marinade with a slurry made of the cornstarch and water. Add to chicken and cook, stirring frequently, for 3 to 4 minutes or until the sauce is thickened.
9. Add reserved pineapple to chicken and sauce if desired.
10. Serve over hot cooked rice.

Baked Boneless Buffalo Bites

Hot wings are nearly synonymous with football and for good reason. Little bites of spicy food that are perfect washed down with a soft drink or beer. I’m not a fan of wings so I decided to make them using breast meat. I also didn’t want to go to the trouble of frying them so I breaded the meat with Panko breadcrumbs and baked in a hot oven.

 

Baked Boneless Buffalo Bites

 

 

Recipe by Micha @ Cookin’ Mimi

Ingredients

• 1 pound boneless skinless chicken breasts, cut into bite sized pieces
• 1 egg, beaten with 2 teaspoons water
• 1 1/2 to 2 cups Panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 Tablespoon olive oil
• 6 tablespoons butter, melted
• 6 tablespoons hot sauce. I use Frank’s or Texas Pete

Cooking Directions

1. Preheat oven to 400 degrees.
2. Mix 1/4 teaspoon salt and the pepper with the Panko and place in a shallow dish.
3. Mix the other 1/4 teaspoon salt with the beaten egg and place in shallow dish.
4. Coat the chicken with the eggs, and then roll in the breadcrumbs.
5. Place on a baking sheet and drizzle with olive oil.
6. Bake in the preheated oven for 15 to 20 minutes or until chicken reaches 165 degrees.
7. In a large bowl mix together the melted butter and hot sauce.
8. Coat chicken pieces in sauce and return to the oven for 5 to 10 minutes to crisp the coating again, if desired.

For more in this series click below

---

Thanks for stopping by. I love to hear from my readers so comments are welcome. I have over 100 more recipes in the index if you want to check them out.

Sign up for updates via email or RSS to have the latest from Cookin’ Mimi delivered to your reader or inbox. It’s free and easy and your email address will never be shared.

 

---

Peanut and Soy Noodles with Chicken

Have you ever made a recipe not really knowing how the pickier members of your family would react to it and being fairly anxious when it was time to eat but were quite pleasantly surprised when it was loved by said picky members? This was one of those recipes for me.

This recipe is adapted from the Peanut Butter Chicken recipe from Life as Mom. I had planned on trying a more faithful version of the recipe but my niece and nephew were here for an extra (unplanned) night so I needed something quick and easy to cook for supper without going to the store.

Peanut and Soy Noodles with Chicken

Recipe by Micha @ Cookin’ Mimi adapted from Life as Mom

Ingredients

• 2 boneless skinless chicken breasts, diced
• A scant 1/3 cup rice vinegar
• Generous 1/3 cup oil. I used olive oil
• 2 Tablespoons peanut butter
• 6 Tablespoons soy sauce
• 1 Tablespoon honey
• 1 teaspoon grated or minced fresh ginger
• 1/4 teaspoon sriracha hot sauce
• 2 Tablespoons oil
• 1 small onion, grated or diced,
• 2 cloves garlic, finely minced or pressed
• 16 ounces dried spaghetti or linguini pasta

Cooking Directions

1. Whisk together the rice vinegar, 1/3 cup oil, peanut butter, soy sauce, honey, ginger, and hot sauce.
2. Set aside
3. Cook noodles according to directions, drain and mix with the sauce.
4. Heat the oil in a medium pan over moderate heat. Cook the onion, garlic and diced chicken until chicken is cooked thoroughly.
5. Serve noodles with chicken and onions on top.

Here are more quick suppers you may like:

• Easy Beans and Franks
• Ground Beef and Veggie Stir Fry
• Kielbasa, Penne, and Vegetables in a Cheddar Sauce

 
 

---

Thanks for stopping by. I love to hear from my readers so comments are welcome. I have over 100 more recipes in the index if you want to check them out.

Sign up for updates via email or RSS and get notified when there is a new post.  It’s free and easy.

---

Slow Cooker Garlic Ranch Chicken

This is a toss it in the slow cooker and forget it for a few hours dish. Perfect for the days where you’re running from one activity or errand to another.

No major chopping involved, and if you use the pre peeled garlic cloves no need for a knife at all.

Slow Cooker Garlic Ranch Chicken

Recipe by Micha @ Cookin’ Mimi

Ingredients

• 4-6 boneless skinless chicken breasts
• 1 10 ounce can cream of chicken soup  low sodium and/or low fat work fine
• 3 cloves, garlic peeled, and lightly smashed
• 1 packet (approximately 2 Tablespoons) ranch dressing mix. I use this mix.
• 1/4 teaspoon black pepper

Cooking Directions

1. Place chicken breasts in the bottom of a 4 to 6 quart slow cooker.
2. In a small bowl mix together the cream of chicken soup, garlic cloves, ranch dressing mix, and black pepper.
3. Pour over chicken breasts.
4. Cover and cook on low for 5-6 hours or on high for 2-4 or until chicken is tender and has reached 165 degrees.

Want more slow cooker recipes? Check these out:

Barbecue Chicken Sandwiches

Taco Soup

Simple Beef Roast

 

 

---

Thanks for stopping by. I love to hear from my readers so comments are welcome. I have over 100  recipes in the index if you want to check them out.

Sign up for updates via email or RSS and get the latest news delivered to your inbox or favorite reader.  It’s free and easy

---