Lemon-ginger chicken

Recipe taken from Betty Crocker: Bisquick II cookbook.

Ingredients:
4 boneless, skinless chicken breasts
1/2 cup original bisquick mix
1/4 cup plain bread crumbs
1 tablespoon lemon zest
1/2 teaspoon grated ginger
1/2 cup water
3 tablespoons vegetable oil

Lemon sauce:
1/4 cup lemon juice
1/4 cup water
3 tablespoons sugar
1 tablespoon corn starch
1/4 teaspoon grated ginger

Method:
1. Flatten each chicken breast to about 1/4 inch thickness.

2. Mix Bisquick mix, bread crumbs, lemon zest and ginger.

3. Dip chicken into water and then coat with Bisquick mixture.

4. Heat oil in skillet over medium heat. Cook chicken 8 to 10 minutes, turning once.

5. While chicken is cooking, make Lemon Sauce by combining all the sauce ingredient in a small saucepan. Heat over medium heat; stirring occasionally, until thickened and bubbly.

Serve chicken over rice. Drizzle sauce over chicken and rice - you might want to double or even triple the sauce recipe.

You could even make an orange version of this and it would be divine!

Cheesy Chicken Chowder:

From page 33 of Taste of Home's Prize Winning Recipes cookbook.

3 cups chicken broth
2 cups diced, peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
1/3 cup flour
2 cups milk
2 cups grated cheese
2 cups diced, cooked chicken

In a 4 quart saucepan bring chicken broth to a boil.
Reduce heat; add potatoes, carrots, celery, onion, salt and pepper.
Cover and simmer for 15 minutes or until vegetables are tender.

Meanwhile, melt butter in a medium saucepan; add flour and mix well.
Gradually stir in milk; cook over low heat until slightly thickened.
Stir in cheese and cook until melted.

Add cheese mixture to broth and add chicken.
Cook and stir over low heat until heated through.

Yield: 6-8 servings.

*I didn't add celery but did add a lot more onion. Broccoli would be a good add to this as would bacon. It's so good!

Thai Red Curry:

For this delicious recipe go here. You won't be sorry!

Sour Cream Chicken Enchiladas:

This is a recipe Stuart makes when we're having people over. They always ask for the recipe and I never get around to giving it to them... Today is your lucky day.

Indgredients:
12 flour or corn tortillas
¼ cup chopped onion
4 cups sour cream
1 tsp. garlic powder
2-3 cups cooked chicken, cut up
1tbs or more chili powder
1 can cream of mushroom soup
2-3 cups grated cheese
1 can cream of chicken soup
1 large can refried beans
1 small can green chilies

In a large bowl, mix together chicken, sour cream, soups, chilies, onions, garlic powder, and chili powder.
Add 1 ½ cups grated cheese.
Mix.
Down the center of each tortilla, spread a line of refried beans, then a line of sour cream mixture.
Fold ends to middle and roll up.
Place seam side down in a 13x9” pan.
Continue with all tortillas.
Then spread remaining sour cream mixture on top.
Sprinkle remaining cheese over all.
Bake at 375 degrees for 20 minutes.

Stuart's Blackened Chicken Alfredo

Ingredients:
chicken breasts
1 cup diced red pepper
1 cup chopped scallions
1 cup button mushrooms (sliced)
2 Tbsps. olive oil
buttersalt & pepper
Cajun spices to coat chicken
Pasta sauce
pasta.

So all you have to do is cut the chicken up (I do one breast per person) and throw it in a ziplock bag with the cajun spices to coat the chicken. If you want more of a coating add more spices. I also like to use shrimp in place of the chicken.

Heat up a pan at about med-high and add about 4 tbls of butter to the pan. You may need to add more depending on how much chicken you are cooking.

After the chicken cooked set it aside and keep it warm.

Now it's time to cook the mushrooms. in a pan at medium heat add the olive oil, mushrooms and scallions.

Just sautee the mushrooms and salt and pepper to taste. I use an alfredo sause out of a jar, ragu works well.

While cooking everything else I have my pasta boiling.

After the pasta is done and the sauce has been heated serve and enjoy.