Showing posts with label banking recipes. Show all posts
Showing posts with label banking recipes. Show all posts

Thursday, November 6, 2014

Italian Chicken, Sausage and Peppers

Spice up boneless chicken breast by cooking with zesty Italian sausage, veggies and pickled cherry peppers. Deglaze with white wine and broth to get a flavorful sauce.


2 tablespoons unsalted butter
3/4 pound sweet or hot Italian sausage, cut into chunks
3/4 pound skinless, boneless chicken breasts, cut into chunks
Kosher salt and freshly ground pepper
1 tablespoon all-purpose flour
1 small onion, chopped
2 Italian green frying peppers, cut into 1-inch pieces
3 cloves garlic, roughly chopped
1/2 cup dry white wine
3/4 cup low-sodium chicken broth
1/4 cup roughly chopped fresh parsley
2 jarred pickled cherry peppers, chopped, plus 
2 tablespoons liquid from the jarred pickled cherry peppers


Heat 1 tablespoon butter in a large skillet over medium-high heat. 

Cook the sausage until golden, about 2 minutes. 

Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.

Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. 

Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. 

Add the broth and bring to a gentle simmer. 

Cover and cook until the sausage and chicken are cooked through, about 5 minutes.

Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. 

Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. 

Remove from the heat and stir in the remaining 1 tablespoon butter. 

Pour the sauce over the chicken mixture.

Wednesday, November 5, 2014

Pineapple Sweet and Sour Chicken

You can't top this Pineapple Sweet and Sour chicken recipes that just taste so good you will make it over and over again. 


1 10-ounce package frozen breaded chicken nuggets
1½ cups quick cooking rice
1 8-ounce canned pineapple chunks¼ cup vinegar
2 Tablespoons sugar
11/2 Tablespoons cornstarch
2 Tablespoons soy sauce
1/2 teaspoon instant chicken bouillon granules

Bake chicken nuggets according to package directions.
Prepare quick cooking rice according to package directions.
Drain pineapple, reserving juice.  

Add enough water to reserved juice to make 1 ½ cups liquid.
Pour pineapple juice mixture into a medium saucepan.   
Bring to boiling, and reduce heat.
Cover and simmer for 2 to 4 minutes.
Stir together vinegar, sugar, cornstarch, soy sauce, and bouillon granules and pour mixture into sauce pan.
Cook and stir over medium heat until thickened and bubbly, then cook and stir for 4 minutes more.
Gently stir in chicken and pineapple chunks.  
Stir and cook 3 minutes.
Serve chicken mixture over hot cooked rice. 

Saturday, November 1, 2014

Chicken Lasagna with Mushrooms

"Chicken Lasagna with Mushrooms" is fabulous and easy to make! Your friends and family will keep going back for more.


5 Tablespoons extra-virgin olive oil
2 medium onions, finely diced
1 stalks celery, finely diced
1 lb. fresh mushrooms trimmed, washed, and roughly chopped
½ pound spinach leaves, stems removed, washed
4 Tablespoons butter, plus extra to grease pan
2 lb. boneless, skinless chicken thighs cut into approximately ½-inch pieces
1 cup dry white wine
½ cup all-purpose flour
1 cup heavy cream
3 cups milk
1/4 bunch Italian parsley leaves, roughly chopped
Freshly grated nutmeg to taste
16 dried lasagna noodles
1 lb. fresh mozzarella cheese, cut into small dice
1 cup grated Parmesan
Sea salt and freshly ground white pepper


In a large stockpot, heat 3 Tablespoons of the olive oil over medium-low heat. 

Add the onion and celery with a sprinkle of salt and pepper, and cook, stirring, until translucent, about 3 minutes. 

Increase heat to medium high, and add mushrooms. 

Cook, stirring, for 5 minutes, then add the spinach with a sprinkle of salt and pepper. 

Cook until spinach is wilted and mushrooms are tender. Remove the vegetables from the pot and reserve.

Add the butter to the same pot, and adjust the heat to medium. 

Season the chicken on all sides with salt and pepper, and add to the melted butter. 

Cook, stirring, until the chicken is almost cooked through but not browned, about 8 minutes. 

Add the wine and simmer until almost completely reduced. 

Sprinkle the flour over the chicken, and cook, stirring, for about 5 minutes, allowing the flour to coat the chicken and absorb the liquid. 

Gradually stir in the cream and milk, scraping the pot to release any cooked flour from the bottom and sides (if necessary, stir with a whisk to break up any lumps). 

Simmer for 6 minutes, stirring constantly, allowing the liquid to thicken. 

With a spoon or ladle, reserve 1 cup of liquid. 

Remove the pot from the heat, and add the cooked vegetables and mushrooms. 

Add the chopped parsley. 

Season with nutmeg, salt, and pepper to taste.

To Assemble the Lasagna:

Bring a large pot of salted water to a boil and cook the noodles for about 8-10 minutes; they should be not quite cooked through (al dente). 

Strain the noodles in a colander, and rinse in cold water. 

Drain, then toss noodles with 2 Tablespoons of olive oil to prevent sticking. 

Center a rack in the oven and preheat it to 350°F. 

Butter a 9" x 13" baking pan. 

Place a layer of 4 noodles on the bottom, overlapping them slightly. 

Top with one third of the chicken mixture, then one third of the diced  fresh mozzarella cheese. 

Repeat layering twice, finishing with a layer of noodles. 

Spread the reserved sauce on the noodles and then sprinkle with Parmesan. 

(At this stage, the lasagna can be refrigerated overnight. Cover tightly with aluminum foil or plastic wrap.) 

Cover with aluminum foil or a lid and bake for 30 minutes. 

Increase heat to 400°F, remove the foil, and continue to bake until golden brown, 10 to 15 minutes more.

Baked Crispy Chicken

"Baked Crispy Chicken" is has lots of flavor and lots of crunch from the corn flakes, you won’t miss the deep frying.


1 chicken, cut into pieces
1 cup unsweetened cornflakes, crumbs 
1/2 teaspoon ground pepper
1 teaspoon sea salt
1/2 cup cream


Preheat oven to 350 F.
Combine the crumbs, sea salt and pepper in a large bowl.
Place cream into a shallow bowl.
Dip the chicken in the cream.  
Then roll in seasoned crumbs.
Place chicken skin side up, in a baking dish.
Bake uncovered for 1 hour, or until cooked through.

Crispy Cheddar Chicken

You may never fry chicken again after tasting this baked Crispy Cheddar Chicken.
by: Erin P.


4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons sea salt
1/8 teaspoon black pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

1 teaspoon dried garlic powder


1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter


Crush crackers.  

If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. 

Pour the milk, cheese and cracker crumbs into 3 separate small pans. 

Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. 

Dip each piece of chicken into the milk and then the cheese. 

Press the cheese into the chicken with your fingers. 

Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. 

Sprinkle the dried parsley over the chicken. 

Cover the pan with tin foil and bake at 400 degrees for 35 minutes. 

Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.


In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. 

Stir it over medium high heat until the sauce is nice and hot. 

Serve over the chicken.

Chicken and Broccoli Casserole

You'll be surprised at how easy "Chicken and Broccoli Casserole " is to make. This is totally delicious! I'm not even going to pretend otherwise.


4 whole chicken breasts, cooked
2 (8 oz.) cans cream of mushroom soup
1 envelope onion soup mix
1 cup sour cream
1/2 cup milk
1 small package frozen or 2 cups fresh broccoli
1 (6 oz) can French's French Fried Onions


Combine soup,milk, onion soup mix and sour cream. 

Mix well.

Uncover and sprinkle with fried onions.

In a baking dish, layer chicken, broccoli, sauce and fried onions.

Bake, covered, at 350 degrees for 45 minutes.

Bake an additional 15-20 minutes until done.


Sea Salt and pepper to taste.

Wednesday, September 3, 2014

Olive Oil Garlic Chicken

This is an easy pasta recipe with tons of flavor. Its an adaptation of simple "Olive Oil Garlic Chicken" but elevated to another level.

4 cloves garlic, minced
3 Tablespoons parsley, minced
1/4 teaspoon crushed red pepper flakes
1/2 cup I Can't Believe It's Not Butter
1/2 cup olive oil
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
6-8 skinless, boneless chicken breast halves, cubed
1 3/4 cups Pacific Low Sodium Chicken Broth
1/4 cup dry white wine
3 large roma tomatoes, seeds removed and diced
Fettuccine pasta


In a large skillet over medium low heat saute garlic, parsley, and red pepper flakes in olive oil about 10 to 15 minutes or until garlic is golden.

Meanwhile in a pot of boiling water, add 3 teaspoons of salt and cook spaghetti.

In a separate dish, combine the bread crumbs and Parmesan cheese.

Preheat oven to 425 degrees F.

In a separate dish, combine the bread crumbs and Parmesan cheese.

Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture.
Place in a shallow baking dish.

Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Saturday, January 4, 2014

Shake & Bake Crispy Chicken

"Shake & Bake Crispy Chicken" is has lots of flavor from the seasonings and lots of crunch from the corn flakes, you won’t miss the deep frying.


4 chicken breast, cut into nuggets
    OR 12 chicken tenders uncut
4 cup corn flakes crumbs (unsweetened)
1/2 teaspoon ground black pepper
1 teaspoon sea salt
1/2 teaspoon garlic powder
1 cup buttermilk
1 teaspoon onion powder
1 teaspoon paprika
1/8 teaspoon cayenne


Preheat oven to 350 degrees.
Remove skin, wash and pat dry with paper towel.
In a blender combine the cornflakes crumbs, salt, pepper, garlic powder, onion powder, paprika, and cayenne; blend until cornflakes are slightly course.
Pour ingredients into a medium Ziploc Bag.
Place buttermilk into a shallow bowl and dip the chicken in it,  then drop chicken into the bag of seasoned crumbs, close and shake gently.
Place chicken in a greased baking pan.
Bake uncovered for 1 hour, or until cooked thoroughly cook.