Chocolate and other food groups

Honey Glazed Cashew Chicken Stirfry 1/4 c. orange juice or 1 orange, juiced 1 tsp. cornstarch 1 Tb. honey 1 Tb. oil 2 chicken breasts, cut into thin strips 1/2 medium onion, sliced thin 1 clove garlic, minced 1 c. carrots, sliced or julienned 1/3 c. cashews red pepper flakes 1 c. hot cooked rice In small bowl, combine orange juice, cornstarch, and honey, set aside. Heat oil in large skillet over high heat. Add chicken, onion and garlic. Stir fry 4-5 minutes, until chicken is no longer pink. Add carrots. Cover and cook 3-4 minutes. Add orange juice mixture, cook and stir 1-2 minutes or until sauce thickens. Stir in cashews and red pepper. Serve over rice. Serves 2.

Ready in less than 30 minutes Curried Chicken Strips 1 lb. chicken breasts 2 Tb. oil or butter 1 large bell pepper, cut into strips 1 medium onion, sliced 1 tsp. curry powder 3/4 tsp. salt 1 c. half and half or 5 oz. evaporated milk Cut chicken into long strips. In large skillet over hot oil, cook green pepper and onion until tender. Add curry powder and salt, cook 1 minute longer. Add chicken to skillet. Over high heat, cook until chicken is done, about 3-5 minutes. Reduce heat to medium, stir in milk and cook until mixture thickens slightly. Makes 4 servings. Serve over rice. Banana Berry Compote 1/2 c. orange marmalade 1/4 c. orange juice 1/2 tsp. allspice 2 medium bananas, sliced 1 pint strawberries, cut in half 1 c. blueberries In large bowl, combine orange marmalade, orange juice, and allspice. Add fruit and toss gently. Serves 4. High in potassium and vitamin C.

I tried this recipe a long time ago. I've updated it a bit, and it tastes even better. Chicken Italian Style 1 Tb. olive oil 1 lb. chicken thighs, boneless and skinless 1/2 lb. mushrooms, quartered 1 clove garlic, minced 1 10 oz. pkg. frozen green beans 1 red bell pepper, sliced 1 16 oz. can Italian tomatoes 1/2 tsp. Tabasco In medium skillet, heat oil over medium heat. Pat chicken dry then season chicken with salt and pepper. Cook chicken until browned on all sides, then remove to a plate. In the skillet, cook mushroom and garlic until tender. Return chicken to skillet, adding green beans, bell pepper, and undrained tomatoes. Add Tabasco sauce to taste. Cook until boiling, then reduce heat to a simmer and cover. Cook for 15 minutes over low heat, or until chicken and vegetables are tender. Serves 4. Great over rice or with pasta.

Hello again! I'm back at last with a couple of yummy recipes. Here's one for Tandoori-Style Chicken. Surprisingly, my kids ALL liked this one. It helped that it smells AMAZING while it's cooking. It's spicy, but not too hot. If you want it hotter, add more cayenne. No pictures, sadly, but maybe next time. Oh, and wear an apron. This stuff stains. TANDOORI STYLE CHICKEN with freezer meal options 1/2 c. plain yogurt 2 Tb. lemon juice 2 tsp. paprika 1/2 tsp. salt 1/2 tsp. ground cayenne pepper 1/2 tsp. cumin 1/2 tsp. ginger 1/2 tsp. turmeric 1/8 tsp. pepper 2 garlic cloves, minced ( double these ingredients for a freezer meal ) 4 boneless skinless chicken breasts, about 1 lb. In small bowl combine all  marinade ingredients. Cut each chicken breast into strips and add to marinade. I like to use a Ziploc bag - then you can throw the whole thing away when you're done. ( For freezer options, throw the whole thing in the freezer at this point along wi...

This was originally called Trinidad Chicken, but I didn't have one of the ingredients, so it wound up being Yellow Chicken. Despite a little hesitation on the kids' parts, we agreed it was good stuff. Yellow Chicken 2 large chicken breasts, halved or 1 lb. chicken breasts, boneless and skinless 1 c. milk 2 Tb. butter or magarine, softened 1/2 tsp. salt 1/2 tsp. ginger 1/2 tsp. turmeric (that's what makes it yellow) In large bowl, combine chicken with milk; let stand 30 minutes. Preheat oven to 400. Remove chicken from milk and place in 2 quart baking dish. Bake 10 minutes; remove from oven and reduce heat to 350. In small bowl, mix softened butter with salt and spices. Spread over chicken pieces. Bake 15 to 20 minutes or until chicken is tender and done. Great with couscous.

Alton's Chicken Piccata 2 boneless chicken breasts, cut in half salt and pepper Flour 2 Tb. oil 3 b. butter 1/2 yellow onion, chopped 3 cloves garlic, minced 6 scallions, chopped 1/3 to 1/2 c. broth Juice of 1 large lemon 1 Tb. capers, rinsed and lightly crushed 2 Tb. chopped parsley 1 lemon, sliced thinly Place chicken breasts between plastic wrap and pound until 1/4 inch thick. Season chicken with salt and pepper, dredge in flour, and shake off excess. In heavy skillet, heat oil and 2 Tb. butter. When oil is hot, add chicken and cook, turning only once, until brown on both sides. Remove chicken to plate and set aside. Pour off remaining grease, then add remaining Tb. butter. Add onion and saute until transparent. Add garlic and scallions and saute 1 more minute. Sprinkle 1 tsp. of flour over vegetables and toss to combine. Deglaze pan with broth and lemon juice. Add capers and toss to combine. Return chicken to pan, cover, and reduce heat to low, simmering until chicken is cooked...

Alton Brown's Chicksicles 1 Tb. coriander seeds 2 tsp. cumin seeds 1/2 tsp. curry powder 1/4 tsp. cinnamon 1 tsp. salt 2 tsp. sugar 1/2 c. peanuts 2 Tb. sesame oil 2 Tb. vegetable oil 2 lbs. chicken breasts, cut into 1 inch cubes Toast the coriander and cumin seeds over high heat. When the seeds just start to smoke, remove from heat and let cool. Then grind seeds, and combine with other spices and sugar. Chop the peanuts in a food processor. Add spices and process them too. Add the oils and process to form a paste. Rub the past onto chicken. Cover and refrigerate overnight. Thread the chicken onto skewers. Heat the broiler and cook, turning often until paste is dark and chicken is cooked through.

Curried Chicken Strips 1 lb. chicken breasts 2 Tb. oil 1 green pepper, cut into strips 1 small onion, diced 2 ts. curry powder 3/4 ts. salt 1 c. evaporated milk Cut chicken breasts into strips. In large skillet, cook pepper and onion in hot oil, stirring often. Stir in curry powder and salt; cook 1 minute. Add chicken to skillet. Over high heat, cook until chicken is no longer pink, about 3 to 5 minutes, stirring often. Reduce heat to medium; stir in cream; cook until mixture thickens slightly. Serves 4. Serve with rice.

One of my favorite meals for cold, blustery weather. We usually serve it with cornbread White Chicken Chili 1 medium onion, finely chopped 3 Tb. olive oil 4 oz. can chopped green chilies, drained 3 Tb. flour 2 tsp. ground cumin 2 cans Great Northern beans 1 can chicken broth, low sodium 1 1/2 c. finely chopped cooked chicken Shredded Monterey Jack cheese In large skillet, cook onion until transparent. Add chilies, flour, and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until heated through. Garnish with cheese.

This is an easy recipe that I tried out when we were first married. It's stuck as a favorite. Chicken Caruso 1 lb. chicken breasts, cut into strips Garlic powder Salt and pepper 2 Tb. butter or olive oil 2 c. sliced celery 15 oz. jar spaghetti sauce 1 tsp. Italian seasoning 3 c. hot cooked rice Season chicken with garlic, salt, and pepper. Saute in butter or oil 2 minutes. Add celery; cook until crisp. Stir in spaghetti sauce and Italian seasoning. Cover and simmer 10 minutes. Serve over rice. Serves 4.

Chicken L'Orange 4 chicken breasts 6 oz. can orange juice concentrate, thawed 1 Tb. brown sugar 1 tsp. ginger 1/4 tsp. salt 1/2 c. raisins 4 green onions, sliced 1 small can mandarin oranges, drained Place chicken in baking dish. Mix sugar, ginger, salt, raisins, and juice concentrate. Spread sauce over chicken as a glaze. cover and bake at 350 degrees for 1 hour. Add oranges. Bake uncovered 15 minutes more or until chicken is fork tender. Serves 4. Tastes great with rice.

1 c. BBQ sauce 1 c. honey 1 to 1 1/2 lbs. chicken Combine all ingredients in a crock pot. Cook on high for about 30 minutes, turn heat to low and cook for another 3 to 4 hours. This recipe is super easy and very good.

Grilled Cranberry Mustard Chicken Cranberry Mustard Sauce 1/2 c. cranberry sauce 1/4 c. Dijon mustard 1 Tb. sugar 2 ts. cider vinegar Chicken 4 chicken breasts, skinless Heat grill. In medium bowl combine sauce ingredients; blend well and set aside. In medium glass dish, arrange chicken breasts with thickest portions on outside edge of dish. Cover with waxed paper and microwave on high for 5- 6 minutes or until chicken is almost done. Drain. Immediately place chicken on medium hot grill; brush with sauce. Cook 10-15 minutes or until chicken is done. Brush frequently with sauce. Turn once; cook until done. Heat remaining sauce to boiling and serve on the side. Serves 4. You can also prepare this chicken in the broiler.

Quick Salsa Chicken 2 chicken breasts, skinless and boneless 2 ts. taco seasoning mix 1/2 c. salsa 1/2 c. shredded cheese 1 Tb. sour cream, optional Heat oven (or toaster oven) to 375. Sprinkle chicken with taco seasoning mix. Place in 8" baking dish. Pour salsa over chicken. Bake for 25-35 minutes or until chicken is done. Sprinkle with cheese and bake another 3 to 5 minutes. Top with sour cream. Serves 2. Seasoned Breadsticks 1 7 oz. can refrigerated breadsticks 3/4 ts. taco seasoning Arrange breadsticks on cooking sheet. Sprinkle with seasoning mix. Bake as directed on package, or cook with chicken is cooking. Makes 5 breadsticks.

French Chicken frozen chicken breasts 1/3-1/2 c. dijon or honey mustard 1-3 Tb. water Put all ingredients in a crock pot and cook until done. The longer it cooks, the more tender the chicken gets and the mellower the mustard flavor becomes. I called it French Chicken because my kids hate mustard, but once it's been cooking for several hours, they couldn't really taste it. They just thought it was good.

I planned to make this for a party once but got my words tangled up. Since then it's become known at Tacken Chico Fingers. But you can call it: Taco Chicken Fingers 4 boneless, skinless chicken breasts 1/2 c. mayonnaise or Miracle Whip 3 Tb. milk 1 Tb. taco seasoning 1 bag (9 oz.) tortilla chips Preheat oven to 425. Lightly grease baking sheet. Cut each chicken breast into 1/2 inch strips. In a large shallow bowl combine mayonnaise, milk, and taco seasoning until blended and smooth. Place tortilla chips in a ziploc bag and use a rolling pin to crush them into crumbs. Dip chicken first into mayonnaise mix, then into the bag. Shake bag until the chicken is well coated. Then place on baking sheet. Chill for 20 minutes. Then bake until browned and cooked through, about 10-12 minutes. Can serve with salsa or guacamole. This makes a great appetizer, but when I make it, everyone except Will gobbles it down. It says on the recipe that it serves 10, but we can only get 4 servings out of it....