Asian Grilled Chicken

Ingredients:
6 boneless, skinless chicken thighs
2 tbsp lemon juice
2 tbsp toasted sesame seeds (I only had black sesame seeds)
2 cloves garlic, minced
2 tsp fresh ginger, peeled and minced
2 green onions, minced
1/4 cup low sodium soy sauce
1/4 cup teriyaki sauce
1 tsp honey
2 tsp sesame oil


Combine all marinade ingredients in a ziploc bag. Put the chicken into the bag and seal. Marinate in refrigerator a minimum of three hours, but overnight.

Preheat grill to high. Grill chicken top side down first until well browned, about 5 minutes, turn and cook on the second side about 3 more minutes. Transfer to a serving platter.


I served mine over a salad with cucumbers and a drizzle of sesame oil and rice wine vinegar.
Recipe from Skinny Taste.

Homemade Chicken Noodle Soup

This one comes to you from Get Off Your Butt and Bake. A couple of weeks ago, we had a stomach bug fly through our house. I thought it was a good time to make this recipe. I loved the homemade egg noodles. They were wonderful!

Chicken Noodle Soup:

4 to 5 chicken breasts

Enough water to cover them really well

1 teaspoons onion powder 1 teaspoon celery salt

or 

Natures' Seasoning and Garlic Salt

or

1 teaspoon Bon Appetit seasoning 2 teaspoons salt 1 teaspoon pepper 2 teaspoons white sugar 1 Tablespoon dried parsley flakes 3 Knorr chicken bouillon cubes 1 bay leaf

(You will remove this when the chicken is done)

1 cup milk

2 tablespoons butter

Place chicken, water, and seasonings in a large pot and bring to a boil. Reduce heat to medium low and allow to simmer until chicken is done. Remove chicken from broth. Allow chicken to sit on a plate until cool enough to handle. When cool enough, shred chicken into coarse pieces. Add milk and butter to broth that is left in the pot. Add shredded chicken to broth, then let simmer (with lid on) on very, very low heat, until the noodles have dried for at least 1 hour. Add noodles slowly, separating any that may stick, stirring well after each addition. Cook soup over medium heat, stirring often until noodles are done, & juice has thickened. The flour on the noodles will aid in the thickening process. If you want thicker soup, simply mix well: 1 tablespoon flour with 1/4 cup milk, and slowly whisk into soup….stirring often, so that it doesn’t form lumps. When the noodles are done to your taste (about 1 hour of simmer time, after adding the noodles), serve & enjoy!

Egg Noodles:

2 Cups all purpose flour 
3 egg yolks 
1 egg 
2 teaspoons salt
1/4 to 1/2 cup water

Make a well in center of flour, add egg yolks, egg and salt; mix thoroughly. Mix in water, 1 tablespoon at a time, until dough is stiff, but easy to roll. Knead for about 5 minutes adding additional flour if necessary to make a dough that is not sticky. I made mine in my food processor with my dough blade and it worked great!

Divide dough in 3 or 4 equal parts. Roll dough, one part at a time, into thin rectangle on well floured  piece of parchment paper. Less than 1/8 ” thick. (Keep the remaining dough covered). Make sure that your dough is well floured. Using a pizza cutter, cut piece of floured dough into 1/4″ strips. Then cut those long strips into shorter strips. (Cut them into the length you desire your noodles) Place cut noodles onto a clean towel to dry, for about 1 to 2 hours. (Drying keeps the noodles separated when you add them to your broth to cook)

Chicken Roll Ups

Another recipe via Pinterest via Plain Chicken.










2 (8 ounce) cans Reduced Fat Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) can 98% fat free cream of chicken soup, undiluted
3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
1/2 cup milk

Filling
4 ounces cream cheese (very soft)
2 tablespoons butter softened
1/2 teaspoon garlic powder
1 tsp minced onion flakes
2 large cooked chicken breasts, finely chopped (or use about 2 cups already cooked)
1/2 cup finely grated cheddar cheese
1/2 tsp seasoning salt
1/2 tsp ground black pepper (or to taste)
2 Tbsp. milk
1-2 cup grated cheddar cheese (for topping)

Set oven to 350°F. Spray a 9x13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup (can season with black pepper if desired). I used Swiss cheese for the topping.

For the filling --- in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the onion and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste. Next add in the chicken Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes.

These were wonderful! I would
Highly recommend these.

- Posted using BlogPress from my iPhone