Annie's Green Papaya Soup

This was so ono!  Thank you, Annie!

1 Big Bumboocha Green Papaya

4 organic chicken thighs with bone

3 garlic cloves, chopped

Fresh ginger, smash then chop

1 onion, chopped

Peel green papaya 

Take out seeds, chop into small pieces

Debone and cut chicken into cubes 

Season chicken with salt, pepper, onion powder, cumin 

Add oil in soup pot to brown chicken. Add ginger and garlic. Add about 1 cup water. Bring to boil.  Add onions; boil until translucent, then add green papaya. Cook until tender.

Wendell's Creamy Chicken and Wild Rice Soup

This recipe is from the Allrecipes site.  The soup was a hit, especially with a sandwich!

Ingredients

• 2 cooked, boneless chicken breast halves, shredded

• 4 cups chicken broth

• 2 cups water

• 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet

• ¾ cup all-purpose flour

• ½ teaspoon salt

• ½ teaspoon ground black pepper

• ½ cup butter

• 2 cups heavy cream

Directions

1. Combine chicken, broth, and water in a large pot over medium heat. Bring to a boil, then stir in rice, reserving the seasoning packet. Cover and remove from heat.

2. Combine flour, salt, and pepper in a small bowl.

3. Melt butter in a medium saucepan over medium heat. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then add flour mixture, a few tablespoons at a time, into the butter mixture, stirring continuously to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes.

4. Stir flour and cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Wendell's Crispy Mayo Chicken

Wendell got this recipe from the FeedThePudge site.  It had a light, airy crispy coating and was really good.  But da splattah!

Ingredients

• 2 lbs Chicken Thighs

• 1⁄4 cup Oil, for frying

• Marinade:

• 1⁄4 cup Kewpie Mayo

• 2 tbsp Soy Sauce

• 1⁄2 tbsp Mirin

• 1 tsp Garlic Powder

• 1 tsp Ginger Powder

• Salt and Pepper, to taste

• 1⁄4 cup Cornstarch

• Garnishes:

• Green Onion

• Lemon Wedge

• Black Pepper

Directions

• Cut boneless, skinless chicken thighs into bite-sized pieces and trim off any excess fat
• Add chicken to a bowl and combine with Kewpie mayonnaise, soy sauce, mirin, garlic powder, ginger powder, salt, black pepper, and cornstarch
• Mix until all pieces are evenly coated. Cover and refrigerate for at least 30 minutes and up to 24 hours
• Heat a pan over medium-high heat with a few tablespoons of oil. Add chicken in an even layer without overcrowding. Cook for 6 to 7 minutes, turning as needed, until golden brown, crispy, and fully cooked through

Wendell's Soy-Glazed Chicken

Wendell made this for his softball team and for his monthly gathering with classmates.  I got to taste one slice and it was goooood!!

The recipe is from Genio Ng at the Cooking with Genius site.

• 2 chicken thigh, with skin and boneless
• 4 cloves of garlic, minced
• 2 tsp of ginger
• 2 tbsp of soy sauce
• 2 tbsp of mirin
• 2 tbsp of sake
• 1 tbsp of honey or sugar
• Cornstarch, to coat the chicken
• Salt and pepper, to season

To garnish:  Sesame seeds, spring onions

1. Season the chicken with salt and pepper.
2. Coat the chicken with cornstarch and shake off the excess.
3. Heat the oil over medium heat. Cook the chicken skin side down for 7 minutes, flip and cook the other side for 5 minutes. Remove and set aside.
4. In the same pan, saute the garlic and ginger until fragrant.
5. Add soy sauce, sake, mirin and honey. Give it a good mix and cook the sauce until it thickens.
6. Add the chicken back to the pan and baste the chicken with the sauce.
7. Serve with hot steamed rice, garnish with sesame seeds, spring onions and enjoy!

Dd's Mediterranean Chicken

This kinda reminds me of my fave Dd's Chicken Anchovy Olio.  Simple to make, yet so ono.

MEDITERRANEAN CHICKEN

 

½ # chicken breasts, cubed

4 cloves garlic, minced

2 TB olive oil

14.5 oz. can fire roasted tomatoes, with liquid

¼ c. kalamata olives, pitted, halved

½ tsp. dried oregano

½ tsp.  dried basil

1 tsp. Italian parsley, chopped

1/3 c. feta cheese, crumbled

 

In a zip-top bag combine chicken, garlic and oil. Marinate refrigerated 2 hours.

In a skillet over medium high heat brown chicken about 6-8 minutes. Remove from skillet; reserve. 

Into skillet add tomatoes, olives, oregano and basil.  Reduce heat; simmer 6-8 minutes. Return chicken to skillet stirring to heat through.

Remove from heat; stir in parsley and feta cheese. 

Serve over pasta or seasoned rice.  Serves 2.

Chicken Adobo with Potatoes

Landon said that he was craving chicken adobo so I made some the other night.  

I followed my mom's recipe here.  I didn't use salt-free shoyu and I added in a potato at the end.

Dd's Pork Rind Crusted Chicken

Pork rinds!  Good idea!

BAKED PORK RIND CRUSTED CHICKEN

 

¼ c. mayonnaise

1 TB Dijon mustard

2 small chicken breasts, pounded ¼-inch thin

garlic salt and freshly ground black pepper

1 ½ c. pork rinds*

½ tsp. garlic powder

Salt, freshly ground black pepper

 

Preheat oven to 400 degrees. In a small bowl, stir together mayonnaise and mustard; set aside. 

Place pork rinds in a plastic bag; crush with hands or a rolling pin. Transfer into a shallow dish. Stir in garlic powder, salt and pepper; set aside. 

On work surface season chicken with garlic salt and pepper. Brush chicken on both sides with mayonnaise mixture.  Dredge in pork rinds pressing to adhere well on all sides. Place chicken on baking rack placed in baking pan. Bake 12-14 minutes dependent on thickness of chicken. Turn over; continue baking additional 6-8 minutes.

*Seasoned pork rinds will work well; eliminate garlic powder, salt and pepper. Serves 2.

Chicken Salad

I got this recipe from the Allrecipes site.  It was really easy to make, and came out ono except that it was a bit salty.  Maybe if you use the Costco chicken like I did, no need put in the salt.  My favorite ingredient might have been the nuts.  I used walnuts instead of pecans.

Ingredients

• 2 cooked skinless, boneless chicken breast halves, cut into cubes

• 3 stalks celery, finely diced

• ¾ cup chopped pecans

• ½ cup mayonnaise

• 2 tablespoons minced yellow onion

• 1 ½ tablespoons sweet pickle relish

• 2 teaspoons prepared mustard

• 1 ½ teaspoons ground black pepper

• 1 ½ teaspoons minced fresh dill

• 1 teaspoon lemon juice

• ½ teaspoon white sugar

• ½ teaspoon salt

• ½ teaspoon garlic powder

• ½ teaspoon paprika

Directions

1. Stir together chicken, celery, pecans, mayonnaise, onion, relish, mustard, pepper, dill, lemon juice, sugar, salt, garlic powder, and paprika in a large bowl until well combined. Refrigerate for at least 1 hour before serving.

Wendell's Spiced Roast Chicken

Wendell saw this recipe in the Crave section of the Star Advertiser and he made it for his softball team and us!  It was winnah winnah chicken dinnah!

 

 

FOR THE ROASTED CHICKEN

• ¼cup neutral oil, such as safflower or canola
• 5garlic cloves, minced
• 1tablespoon ground coriander
• 1½teaspoons ground sweet paprika
• 1teaspoon ground cumin
• 1teaspoon dried oregano
• ½teaspoon granulated onion
• ¼cup chopped cilantro
• 2tablespoons lemon juice, plus wedges for serving
• 2pounds boneless, skinless chicken thighs, cut into 1-inch cubes
• Salt and black pepper

FOR THE WHITE SAUCE

• ½cup plain Greek yogurt (2 percent or whole-milk)
• ¼cup plus 2 tablespoons mayonnaise
• 1tablespoon distilled white vinegar
• ¾teaspoon granulated sugar
• A big pinch of granulated garlic
• A big pinch of granulated onion
• Salt and black pepper
• To Serve:
• 1small head iceberg lettuce, shredded
• 2medium tomatoes, diced
• Warm pita bread and hot sauce (optional)
• 
  

  PREPARATION

  1. Step 1

     Prepare the chicken: Heat oven to 450 degrees. In a medium bowl, combine the oil, fresh garlic, coriander, paprika, cumin, oregano and granulated onion with half of the cilantro and half of the lemon juice; mix well. Add the chicken, season with salt and pepper, and toss to evenly coat.

  2. Step 2

     Spread the seasoned chicken in a single layer on a large sheet pan and roast until golden and caramelized, about 20 minutes.

  3. Step 3

     While the chicken roasts, make the white sauce: In a small bowl, combine the yogurt, mayonnaise, vinegar, sugar, granulated garlic and granulated onion; season with salt and pepper, then mix well; set aside.

  4. Step 4

     Add the remaining cilantro and lemon juice to the roasted chicken and mix well, scraping up any browned bits on the bottom of the pan. Divide chicken, lettuce and tomatoes among 4 plates and drizzle with some of the white sauce. Serve with lemon wedges, plus pita and hot sauce, if using.

Chicken with Shiitake Mushrooms

My nephew Jason bought too much shiitake mushrooms for his onolicious mochi rice dish so he shared some with the aunties. 

I used mine to make this chicken dish. It was super easy to make. The recipe is from the Oh Snap! Let's Eat! site.  You can tell it came out good because Landon took the leftovers for lunch the next day. 🥳

Ingredients

Marinade:

• 1 tablespoon cornstarch
• 2 tablespoon light soy sauce
• 2 tablespoon rice wine (michiu)
• 2 teaspoon brown sugar

Stir Fry

• 1 lb chicken breast, sliced
• 2 tablespoon vegetable oil, separated
• 8 oz fresh shiitake mushrooms, sliced
• ½ medium onion, sliced
• 1 tablespoon oyster sauce
• Salt, to taste
• Chopped green onions (optional/garnish)

Instructions

1. Combine chicken with marinade ingredients and set aside. Let it marinade for at the very least 15 minutes. You can marinate up to overnight, but place in fridge if marinating over 30 mins.
2. While you wait for the marinade, you can sliced the onion and shiitake mushrooms.
3. When ready to cook, in a wok or cooking pan, heat up 1 tablespoon vegetable oil. When oil is hot, add sliced onions and stir fry about a minute, and then add chicken. Stir fry together until the meat is slightly browned (about 2-3 mins). Remove from heat and set aside.
4. If the pan is not oily enough, you can add another tablespoon of oil. Add shiitake mushrooms in to cooking pan or wok. Stir fry for a couple of minutes or until mushrooms soften.
5. Return chicken back in to wok or pan. Add oyster sauce and stir fry to mix well until chicken is cooked thoroughly.
6. Remove from heat and optionally sprinkle with chopped green onions and serve!