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

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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

 
 

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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

 

 

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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.

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Loaded Enchiladas

It’s once again time for The Secret Recipe Club.

This month I was assigned Quick and Easy, Cheap and Healthy. Anne’s tagline is real food for the real world and I  enjoyed her common sense approach to the often intimidating world of real food.

I chose to make her White Chicken Enchiladas. We are big Mexican food fans and any excuse to make enchiladas is a good thing.

I did, of course, switch it up a bit. I had to use a bit of half and half in the sauce instead of sour cream because not everyone here likes it and you cannot really hide the taste in the sauce. I also added some black beans which was one of Anne’s suggestions. These were absolutely fabulous and will definitely be made and enjoyed again.

Loaded Chicken Enchiladas

Recipe by Micha @ Cookin’ Mimi adapted from Quick and Easy, Cheap and Healthy

Chicken, rice, and black bean enchiladas with a homemade white enchilada sauce and topped with melted cheese.

Prep time: 30 minutes

Cook time: 35 minutes

Total time: 1 hour, 10 minutes.

Ingredients

• 12 flour tortillas
• 2 cups cooked brown rice
• 2 cups cooked and shredded chicken
• 2 cups cooked black beans
• 1 jalapeno, seeded and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 Tablespoons butter

For the sauce:

• 4 cups chicken broth
• 1/2 cup half and half
• 4 Tablespoons butter
• 4 Tablespoons flour

• 1-2 cups shredded Cheddar Jack cheese. If you cant find Cheddar Jack you can use one or the other

Cooking Directions

For the sauce:

Melt the 4 Tablespoons butter in a sauce pan over medium heat, add in the flour and whisk together. Cook for a minute or two until the flour is lightly golden and no longer smells raw. Add in two cups of chicken broth, whisking constantly to minimize lumps. Simmer for 3-4 minutes or until thickened.

Mix the remaining broth and half and half together and pour into the sauce pot. Stir, and bring to a simmer and cook until slightly thickened. Season to taste with salt and pepper if needed. Remove from heat.

Melt butter in a skillet over medium heat. Cook the onions and garlic until fragrant and onions have softened. Add in the rice, black beans, and jalapenos. Cook for 10 minutes or until the rice and beans have warmed through. Add in the chicken and stir to combine.

Warm tortillas until pliable. Fill with 1/2 cup of the chicken, rice, and bean mixture. Roll up and place seam side down in 9 by 13 inch casserole dishes. Pour sauce over enchiladas, sprinkle with cheese, and bake for 30-45 minutes in a preheated 350 degree oven or until bubbly and cheese has melted. Let rest for 10 minutes before serving.

To view the other Group A recipes click on the frog below.

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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.

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