Pepperoncini Chicken

So, while looking for new recipes, I ran across this recipe. I thought it sounded interesting....so, why not try it. The original recipe called for beef, but i am sure you can use beef, pork or chicken. I am sure you could substitute banana pepper rings in place of pepperoncini's. I served the chicken mix on onion rolls with some tater tots & green bean fries. We also thought it need some cheese to balance out the sandwich.

Serves 4-6

1.5-2 Pounds Boneless Skinless Chicken Breasts
1 Packet Hidden Valley Ranch Dry Dressing Mix
16 oz jar Pepperoncini- Diced; Reserve Liquid
Sliced cheese of your choice; swiss, colby, cheddar (optional)

Directions:

Place chicken breasts, diced pepperoncinis, some of the pepperoncini juice (about half of what is in the jar) and the ranch packet in slow cooker. Turn to low; cook for 4 to 5 hours. Drain juice and reserve. Shred chicken with a fork and add reserved juice as desired. Serve as sandwiches on a nice, fresh bun or roll.

Potato Soup

Well, I'm not going to say I have the best potato soup recipe, but it does taste pretty tasty. The last time I made it, the girls were fighting & I got distracted & added a can of cream of chicken soup instead of cream of celery. Well, it was a very tasty mistake. Please note, all cream of soups are interchangeable. You can use what your family likes. I really like to have bread to mop up the "sauce" that is left over in the bowl.

Serves: 5-6

1 medium onion; diced
2 ribs of celery; diced
1 tablespoon veg. oil
1 can cream of chicken soup
2 cups chicken stock
1 cup 1/2 & 1/2 or milk
5-6 baking potatoes; peeled & diced
4 oz velveeta cheese, chunked

Garnish (optional)
Cheddar cheese
Green onion
Bacon (I really recommend the bacon)

Saute the onion & celery in the vegetable oil until soft, about 4-5 minutes. Add cream of soup, chicken stock & 1/2 & 1/2 or milk & potatoes. Simmer until potatoes are soft or just firm to the bite. Add velveeta cheese, serve once cheese is melted. Top with cheddar cheese, onion & bacon & maybe some cheese-it's if you want.

Mini Thai Chicken Pies

This was a simple, easy & quick dinner recipe. Something a little cheesy with some Asian flare. Please note- while this recipe calls for Thai curry paste, it did NOT have any curry flavor (I don't like curry). Serve these mini Thai Chicken Pies, with a side of Pad Thai noodles. Makes for a yummy meal.

Servings: 3 (Three pies each, because 2 was not enough)

Thai Chicken Mixture

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1/4 cup sliced green onions (4 medium)
1/4 cup chopped fresh cilantro (I omitted this because I don't like cilantro)
1 teaspoon Thai red curry paste
1 tablespoon fresh lime juice
1 cup shredded mozzarella cheese (4 oz)

Baking Mixture

1/2 cup Original Bisquick® mix
1/2 cup milk
2 eggs

Garnishes (Optional, but I did like it on the pies)
1/2 cup salted cocktail peanuts
1/4 cup sliced green onions (4 medium, if desired)


Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add green onions, cilantro, red curry paste and lime juice, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup Thai chicken mixture. Spoon 1 tablespoon baking mixture onto Thai chicken mixture in each muffin cup.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean and tops of pies are golden brown. Ten minutes into baking, carefully open oven and sprinkle 1/2 tablespoon peanuts on top of each muffin. Close oven door and finish baking. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan. Serve with sliced green onions.