Velvet Quiche

Light, Smooth and Delightful

from @VelvetVoice

Ingredients
•    8 ounces seasoned, baked chicken- shredded or cubed
•    2  unbaked 9 inch pie crust
•    3 cups 2% Mexican Blend Cheese - Shredded
•    3 tablespoons all-purpose flour
•    5 eggs, lightly beaten
•    1 1/2 cups skim milk
•    1/2 cup diced onion
•    1 (4 ounce) can diced green chile peppers, drained

Instructions
•    Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
•    Place crust in a 9 inch pie plate. Sprinkle chicken inside of crust. In a small bowl, combine Cheddar cheese, Monterey jack cheese and flour. In a separate bowl, beat together eggs, cream, onion and green chilies. Add cheese mixture; stir well. Pour mixture into pie crust.
•    Bake in preheated oven for 60 to 70 minutes, until set. Let stand 10 minutes before serving.

**Cooks Note–  You can use canned fat free evaporated milk instead of regular skim milk.  It gives it a more velvety texture.  However it is excellent made with either.

**I use frozen 9″ Deep Dish Pie Crusts for this.

**  This is good served hot or cold.   It stores and freezes well.

Smokey BBQ Chicken Pizza from @EagleHawk

1 pkg refrigerated pizza crust
1/2 c peperoni
3 cans chunk chicken breast
1/2 c BBQ sauce, or more if desired
1 1/2 c shredded Mexi-blend cheese
1/2 c chopped green pepper
1/4 c sliced red onion

Pre-heat oven to 425o. Slightly grease pizza pan. Roll out pizza crust. Open cans of chicken, drain and mix w/ barbeque sauce. Sprinkle 1 c cheese on crust. Add chicken, pepperoni, cheese, green pepper & onion. Sprinkle w/ remaining ½ c cheese. Bake until crust is golden brown, about 15-20 minutes.

Baked Chicken with Carrots and Potatoes from @ogman

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Ingredients
1 whole chicken (cut up)
Seasoned salt
4 sliced carrots
4 potatoes (cut in 1” cubes)
1 chopped onion
1 tbsp butter
Basil
Garlic Powder
Celery Seed
2 chicken bouillon cubes
1 ½ cup water
Paprika

Directions
1. Pre-heat oven to 375 degrees
2. Bake cut up chicken for 20 minutes
3. Add all other ingredients
4. Baste chicken with butter and pour 1 ½ cup bouillon over all. Sprinkle with paprika
5. Cover and bake for 1 hour, or until carrots are tender

note: I add the herbs and spices by sight. I suggest trying 1 tbsp of dried basil, ½ tsp each of garlic powder and celery seed. Fresh basil and a clove of garlic may be used optionally.

Chicken Andouille Pontalba from @WilmaDelgado

¼ Lbs Margarine
2 Lbs Boneless Chicken (½ “ dice)
2 Lbs Andouille Sausage (½ “ dice)
2 Red Onions (½” dice)
1 Stalk Celery (1/2” dice)
2 Carrots (1/4” dice)
4 Lbs Potatoes, Fried (1/2” dice)
¼ Cup Diced Garlic
½ Cup Flour
2 Bunches Green Onion Chopped
1 Tbs Paprika
¼ tsp ea. Thyme, Basil and Sage
2 Cups Water
Salt & Pepper to taste

Sauté’ Chicken, Sausage, Onion & Celery on high heat for 10 minutes.
Add Flour and stir for 2 minutes.
Add Water and stir for 10 minutes
Add remaining ingredients, reduce heat, and bring to a simmer
Once it simmers, cook for 12 minutes, STIRRING Constantly

Creamy Chicken-pasta Soup from @knightlight

35 min | 15 min prep

•    3 tablespoons butter
•    4 ounces button mushrooms, sliced
•    1 cup sliced celery
•    1 cup shredded carrot (about 2 medium)
•    1 medium onion, chopped
•    3 tablespoons all-purpose flour
•    6 cups chicken stock or canned low sodium chicken broth
•    1 1/2 cups half-and-half
•    2 tablespoons chopped fresh parsley
•    1 1/2 lbs chicken tenders, cut into 1/2-inch pieces
•    1 cup penne pasta  or gnocchi
•    3 tablespoons fresh lemon juice

Directions
Melt butter in heavy large pot over medium heat.
Add mushrooms, celery, carrots and onion.
Cook until celery and onion are tender, about 5 minutes.
Add flour and cook 3 minutes, stirring frequently.
Gradually mix in chicken stock.
Bring soup to simmer, stirring frequently.
Add half and half and chopped parsley and simmer 5 minutes.
Add chicken tenders and simmer until cooked through, about 5 minutes.
Cook penne pasta ( I used gnocchi, instead) in large pot of boiling salted water until just tender but still firm to bite.
Drain pasta.
Bring chicken soup to simmer.
Mix in cooked pasta and simmer 2 minutes.
Mix in lemon juice; season to taste with salt and pepper.

Chicken Tikka Masala from @shooting*

Chicken Tikka Masala is an Indian dish and has been dubbed a GREAT comfort food. Contains dairy and poultry. This is a compacted version of the traditional way of making chicken tikka masala.

Serves 4

Ingredients:
1 1/4 cup yogurt (plain yogurt)
2 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 tablespoon ground coriander
2 teaspoons cayenne pepper
2 tablespoons garam masala
1 tablespoon minced fresh ginger
4 boneless skinless chicken breasts, cut into bite-size pieces
2 tablespoons butter
4 cloves garlic, minced
2 teaspoons paprika
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/2 cup chopped fresh cilantro

Directions
Marinating Chicken–
* In a large bowl combine yogurt , cumin, paprika, cinnamon, cayenne pepper, and chopped chicken.
* Cover the bowl with plastic wrap and let it sit in the refrigerator for 30 minutes (even overnight).

Sauce–
* In a saucepan, melt butter in medium heat and add garlic. Let garlic cook for 2-3 minutes until light brown.
* Add garam masala and ground coriander. Stir until thick.
* Add tomato sauce. Let it boil and simmer.
* Stir in heavy cream (or fat-free milk). Let it simmer until reduced to a slightly thick sauce (about 15 minutes).
* Turn off heat and then fold in 1/4 cup of chopped parsley.

Chicken–
* Turn on over broiler, and depend on the thickness of the chicken put it on high.
* On a foil-lined baking dish, spread marinating chicken in one layer.
* Broil for about 8 minutes on high. Turn the pieces. Then for about another 3-5 minutes, broil.
* When finished, and it looks like barbecue, add the pieces of chicken (no other liquids from the baking dish) into the saucepan with the tomato mixture.
* Simmer for another 15-20 minutes.
* When finished, serve over steaming, hot jasmine rice or garlic naan.
* Garnish with remaining parsley, and there you have easy chicken tikka masala.

Note: Every spice is up to you. Add more cayenne pepper for more heat. Add more garam masala for more flavor. Add more tomato sauce for more sauce. Add more cream / milk to lessen the heat.

Ginger Rice (for chicken) from @Grumba

Contains no onion or gluten/wheat for allergy sufferers

Ingredients
1 ½ cups of rice
2-3 cups Chicken stock and/or water
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1/3 cup finely grated ginger root

1 tblspn pressed fresh garlic cloves
1 tblspn of sunflower/canola oil
1/8 tsp chili powder OR A few drops of chili oil
4 tbs lemon or lime juice
1 tsp grated lemon/lime rind OR A few drops of lemon or lime flavoured oil
1/4 to ½ tsp raw sugar to taste

Recipe
Put rice and water/stock in a microwave proof dish for 8 minutes on High, adjusting liquid for your own microwave. Then wait for the other ingredients before continuing. You can cook it in your rice cooker or whatever.

Heat oil in a thick-based saucepan to prevent burning. Add the other ingredients and cook for a few minutes until ginger stops smelling raw. Add sugar, stir quickly and take off the heat.
Pour this mixture into the partly cook rice. Stir, adjust liquid and give another 4 mins on High.

Serve with chicken.

Optional chicken recipe:
Pre heat the oven to 180 to 200deg C (adjust for Fahrenheit!!)

Ingredients
3- 4 chicken breast fillets- single not double fillets (for 4 people)
Lemon pepper rub (Spencer’s was used)
Few tblspns sunflower/canola oil for cooking
A few drops of chili oil
A tsp of the garlic from the rice recipe
A tsp of the ginger from the rice recipe
I like some grated lemon/lime rind and some juice as well, but you don’t have to add this if you don’t like a strong flavour.

Recipe
Rub the chicken with the Lemon Pepper Rub- about ½ tsp per fillet.
Put the other ingredients into a plastic bag or bowl and coat the chicken pieces roughly. Shake any remaining onto the chicken before you put it in the oven.
Place an ovenproof dish with the oil in the oven for 2 mins to preheat.
Place chicken in dish in one layer. Cook 7 minutes then turn. Cook another 4-5 mins to your liking.
Serve with the rice and a green salad.