Easy Chicken Pot Pie

When I run out of idea of what to cook for dinner, I sometimes copy the recipe at the back of the food box like Bisquick. I normally use Bisquick for breakfast pancakes but if you look at the back of the box there are wonderful recipe idea you can make. This is one of them.

EASY CHICKEN POT PIE

INGREDIENTS
1 bag (1 lb) Frozen mixed vegetables, thawed, drained
1 cup diced cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup original Bisquick mix
1/2 cup milk
1 egg

PROCEDURE
1. Heat oven to 400 deg. F
2. In an ungreased 2 quart casserole, mix vegetables, chicken and soup until blended
3. Stir remaining ingredients in a medium bowl with wire whisk or fork until well blended. Pour over chicken mixture.
4. Bake uncovered for about 30 minutes until golden brown.

Chicken BBQ for Cookout

Hi friends, how did your 4th of July celebration go? We had a cookout in my house yesterday and of course my hb, the master chef was so busy manning the grill. Nobody touches the grill except the man ;-). We had the usual hamburger, hotdogs, back ribs and chicken barbeque on the hot grill. I want to share this very easy and no-brainer chicken bbq recipe. For the marinade - whatever you have in the pantry that you think will make the marinade tasty and juicy just throw them in. That's what I did and it turned out great. These are some of what was left from the cookout and I paired the chicken bbq with hot steamed white rice and vinegar with hot green pepper on the side, yummy!

CHICKEN BARBEQUE

INGREDIENTS
Boneless chicken thighs, cut into bite pieces

MARINADE
Toyomansi (Soy Sauce with Calamansi)
Vinegar with Hot Pepper
Ginger Ale
Teriyaki Sauce
Hot Chili Sauce
Sweet Chili Sauce
Ketchup
Sesame Oil
Oyster Sauce
Worcestershire Sauce
Garlic Powder with Parsley
White Ground Pepper

PROCEDURE
1. Just mix all the marinade ingredients together and soak the chicken there overnight.
2. Thread the chicken in skewers and discard the marinade.

Kitchen Tip #4
If possible, I use kitchen shear instead of knife to cut the chicken or other meat and
cut them up in the sink. That way, I won't use chopping board anymore and
therefore only have few utensils to wash and
won't make the kitchen counter messy too.

Anytime Chicken

I prefer chicken over other meats and I stock up my freezer with it. I get a pack of 6 individually wrapped portions of boneless thighs or breasts from Costco which costs from $12 to $16 a pack depending on weight. It's very economical to buy in huge quantity and just freeze them away for use anytime.

Chicken is a very versatile meat and I can concoct a variety of quick and easy dishes out of it. Few nights back I made Chicken Satay with Peanut Sauce. I got this recipe from Food Network by one of my fave chefs Tyler Florence. Its very simple, very easy and all ingredients are the usual things I normally have in my pantry and fridge. I just injected a few twist to make my life easier - like instead of grilling it I just broiled it (after brushing with canola oil) in the oven on high for 10 minutes on each side or until done. I also used a store bought peanut sauce for more convenience, but you can make your own if you have more time to spare.

CHICKEN SATAY WITH PEANUT SAUCE

INGREDIENTS:
Marinade:

1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 1/2 pounds skinless, boneless chicken thighs, cut into strips (Tyler used breasts)

20 wooden skewers, soaked in water 30 minutes

Vegetable oil, for grilling

Peanut Sauce:
1 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced

PROCEDURE:

1. Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine.
2. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.
3. Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling.
4. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through.

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The morning after I cut the leftover chicken into strips and put it in my husband's salad to take to work.

SPINACH SALAD WITH LEFTOVER CHICKEN SATAY

INGREDIENTS:
Baby Spinach
Romaine Lettuce
Radish
Feta Cheese
Toasted Almonds
Italian dressing on the side