Bourbon Chicken

Yield: 6 servings

Prep Time: 10 min
Cooking time: 15 min

Ingredients:
1 c. butter, softened
1 TBSP. garlic (1 clove)
1 small onion, diced
1/2 c. soy sauce
1 c. Bourbon (your personal preference)
1 c. water
salt and pepper to taste
2 TBSP. cornstarch
 

Sauce:
1. In a small sauce pan, melt butter and stir butter until a light simmer. Dice onion, and garlic. Place in pan and cook until soft and transulcent.

2. Mix together soy sauce, and water. Add to butter mixture. Let simmer about 2 min. Add bourbon and bring to a boil for about 2 min. (If there's still a strong alcohol taste on tongue, boil longer, or light on fire in an open area away from face and small children.)

3. After bourbon has been boiled out, season to taste with any seasoning of choice. Feel free to get creative with it. When it's to your liking, add cornstarch, let boil until it starts to thicken and turn down heat.

Chicken:
1. Place chicken in a hot skillet, add half of the sauce on top while cooking. Cover and let sit on low heat until rice or potatoes are done.

2. Serve chicken over rice or potatoes.

This is a recipe from my good friend, Ariel. I haven't tried it myself, but I'm sure it's amazing.

5 Meat Habanero Chili

4 slices hickory-smoked bacon

3/4 pound ground beef

1 pound bulk pork sausage

3/4 pound cubed beef stew meat

1 1/2 cups chopped onion

2 cloves garlic, minced

1 stalk celery, chopped

1/2 habanero pepper, seeded and minced, or to taste

1/2 large green bell pepper, chopped

1/2 large red bell pepper, chopped

1 (28 ounce) can tomato sauce

1 1/2 teaspoons ground cumin

2 cups cubed cooked chicken

3 (14.5 ounce) cans fire-roasted diced tomatoes, with juice

1 (15 ounce) can cannellini beans, rinsed and drained

1 (15 ounce) can pinto beans, rinsed and drained

1 (15 ounce) can butter beans, rinsed and drained

salt and pepper to taste

3/4 cup sour cream (optional)

 

Place the bacon in a large pot, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. In the same pot, stir in the ground beef, sausage, and beef stew meat. Cook and stir until the ground meat is crumbly, evenly browned, and no longer pink. Drain and set meat aside in a bowl. Discard any excess grease.

Reduce heat to medium, then stir the onion, garlic, celery, habanero pepper, green bell pepper, and red bell pepper into the same large pot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomato sauce and cumin, then add the beef and sausage mixture, bacon, and chicken. Stir in the diced tomatoes, cannellini beans, pinto beans, and butter beans. Season with salt and pepper. Bring to a boil over high heat, then reduce heat to low and simmer for 2 hours. Serve with a dollop of sour cream.

*I absolutely love this chili, but I exclude the habanero peppers.

"White" Enchiladas

1 family pack of chicken breasts
1 bunch of fresh cilantro
1 large onion
1 large tub of sour cream
2 family size cream of chicken soup
1 jar of cumin (about half the jar)
1 large package of flour tortillas
4 packages cream cheese (8 oz each)
1 lb shredded Monterey Jack cheese
3 cans of mild green chilies (tiny cans)


Cook chicken all the way through. About 15 minutes before chicken's done, saute onions and cilantro (chopped & minced) with it and add cumin & 1 can of green chilies. Cook thoroughly. While you're waiting for chicken to cook: Mix in a large bowl sour cream, cream of chicken soup, 2 cans green chilies.
Once chicken is cooked, shred it and mix with all 4 packages of cream cheese.
Warm tortillas up in microwave. In a large baking dish (13x9) put a layer of soup mixture on bottom. Fill the tortillas with chicken mixture, as desired. Roll tortillas closed and place seam side down in pan. Repeat until you run out of ingredients.
Once pan is filled, place another layer of soup mixture on top of enchiladas and cover with cheese. Cook at 400 deg for about an hour. Just enough to melt the cheese.


*This makes a lot! It's a large recipe because of my family size. You can cut it down to suit your family's needs.


From Monica McAllister via Kira McAllister

Bowtie Salad

4 boneless skinless chicken breasts
1 box bowtie pasta (I used tri-colored rotini)
2-3 pieces of celery
1 cup grapes (cut in half)
1 cup strawberries (if in season)
1 cup pineapple (fresh if in season, or canned) - I didn't care for this in the salad
1 can mandarin oranges

Cut the chicken into bite size pieces and cook; season if you so desire. Cook noodles as directed; drain and set in large bowl. Cut up the rest of the ingredients and mix with the noodles and the chicken. Chill in refrigerator.
*I used Zesty Italian Dressing on this and it was fantastic!

Chicken Enchiladas

2 packages flour tortillas
4 cups sour cream (2 pints)
6 cups cooked chicken
1 1/2 cups mozzarella cheese, shredded
1 cup green chives, finely chopped
4 cans cream of chicken soup
1 Tablespoons chili powder
1 1/2 cups cheddar cheese, shredded
6 cups cooked chicken (boneless, skinless chicken breast works best)
1 can olives, chopped

Combine soup, sour cream, chili powder, cheese and chives. In separate bowl, combine chicken and olives. Add 3 to 4 cups sauce to to chicken. Wrap chicken mixture in tortillas and place in well greased pan. Spread remaining sauce over rolled tortillas. Sprinkle with leftover cheese. Bake covered at 375 deg until cheese is melted (about 20 minutes); avoid over cooking.

From my mom via Jodee Harding (Best chicken enchilada recipe ever!)