Bourbon Chicken

I felt guilty making dinner last night! I made Bourbon Chicken, it reminds me so much of Cruz, (my away at college son), anyway, I always feel guilty when I make it and he is not home!  Hint, hint Blair....make it for the boys in Logan!!  It is easy and sooooo yummy!

2 lb. boneless, skinless  chicken breasts ( I use tenders about 8-10)
4 Tbs. oil for frying
Cornstarch

Sauce:
1 garlic clove (minced)
1/4 tsp. ground ginger
1/2 tsp. crushed red pepper flakes
1/4 cup apple juice
1/3 cup brown sugar
2 Tbs. ketchup
1 Tbs. cider vinegar
1/2 cup water
1/3 cup soy sauce

Cut chicken into bite-sized pieces and place in a large ziplock bag.  Put a 2-3 Tbs. corn starch in bag and shake it up until all pieces are covered.  Heat oil in frying pan and fry up the chicken until it is lightly browned and just a tad crispy.  Place on paper towel to drain.

In a bowl combine all sauce ingredients.  Pour into pan and bring to a boil.  Add chicken back to pan, reduce heat and simmer for 10 minutes.  Serve over rice!  Enjoy!

Chicken Manicotti

I found this recipe long ago on the crafting chicks website, (not at all random, huh), but this is the first time that I have tried it, we decided it was a keeper!

1 Box Manicotti Pasta
1 (6 oz) Box Stove Top Stuffing
1 1/2 Cup Sour Cream
1 Can Cream Of Chicken Soup
2 Cups Grated Cheese (I used mozzarella)
6 Boneless Skinless Chicken breasts, cooked and cubed or shredded. ( I used tenders)

Season & cook the chicken, or you can use a rotisserie chicken. 

Add the manicotti to a pan of boiling water.  Boil for 9-10 minutes, don't overcook.  The noodles will start to tear if overcooked.  It is also a good idea to stir them occasionally so they don't stick to the bottom of the pan. 

Prepare the Stove Top according to the directions on the box, easy peasy in the microwave!

In a medium bowl, mix together the soup, sour cream and 1 cup of the grated cheese.  Reserve 1 cup of this mixture and set aside.

Combine the chicken, stuffing and sour cream mixture.

When the noodles are done, drain and rinse.  I place mine on a towel to let them cool and prevent them from sticking to each other.

Now the messy fun part.  I used a butter knife to scoop up the mixture and stuff it into the shell, getting it as full as you can get it.  When the filling is gone, or the noodles are all stuffed cover the noodles with the reserved sour cream mixture and sprinkle the cup of cheese on top.  Cover with foil and bake at 350 for 30 minutes.

Yummy!

April Menu

Tell me you missed me???  I haven't posted for a while now, many things happening....and besides that, I didn't know that anyone would miss me.  I have had a few friends tell me they have missed the recipes, thanks for that!  Better late than never.  I have started doing my menu by the month, instead of the week.  So here is April.  If a recipe has already been posted, I will show you where you can find it, if not then I will be posting these this month.

Meatloaf  (January 2011)
Vegetable Soup & Grilled Cheese  (November 2010)
Sweet & Sour Chicken with Rice
Beef Stroganoff & Lion House Rolls
Chicken Manicotti
Bourbon Chicken
BBQ Hamburgers & Fresh French Fries
Lasagna & Buttery Bread Sticks
Beef Paprika (February 2011)
Sweet Pork Tacos & Black Beans  (December 2010)
BBQ Pork Sandwiches on French Bread Rolls
Asian Chicken

Desserts
Lemon Pudding Cake
Rice Pudding
Root Beer Floats
Apple Crisp and Vanilla Ice Cream