Thai Yellow Curry

Caramelized onions
2 cubed potatoes
1 can coconut milk
1 tablespoon Thai yellow curry paste
2 pieces boneless/skinless chicken thighs, cut into bite-sized cubes
1/2 teaspoon salt
2 tablespoons fish sauce
2 teaspoons brown sugar

Start by caramelizing the onions in fry pan (how to?). Boil the potato cubes in for about 5 minutes, drain and set aside. Pour 1/2 can coconut milk into a soup pot. Over medium, heat the coconut milk until you see it boil, then add curry paste. Stir until fragrant. Season it by adding the sugar, fish sauce, and salt. Taste it and adjust flavors as you like. Add chicken, cook, then add potato.

Add the remaining coconut milk, and continue to cook for another few minutes. Remove from heat and serve with favorite rice (sticky, jasmine, or coconut)

Chicken Pillows

1 pkg cream cheese
3-4 thighs chicken (boiled & chopped)
1 can mushrooms
2 pkgs crescent rolls
Bread crumbs
1 T butter/marg

Mix together chicken, cream cheese & mushrooms. Place heaping spoonfuls on each crescent roll triangle. Roll up into a ball covering all the mixture. baste with butter and dip in bread crumbs. Place evenly spaced on cookie sheet. Bake @ 350 degrees for 20 mins. Top with cream of chicken soup minus the water (just add a tiny bit).

Yuka's Chicken

Dip chicken and soak in:
shoyu
sugar
garlic powder
Then dip in corn starch and flour (equal parts)
Deep fry in hot oil until golden brown.

Chicken with Artichokes and Angel Hair Pasta

Coarse salt and ground pepper
1/4 cup all-purpose flour
8 thin chicken cutlets (about 1 1/2 pounds total)
2 tablespoons olive oil
1 cup reduced-sodium chicken broth
1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
2 tablespoons pine nuts
8 ounces angel-hair pasta
1/2 cup parsley leaves
Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, pine nuts, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat.
Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.

chicken long rice

3 boneless chicken thighs
3 T soy sauce
1/2 T sesame oil
2 cloves of garlic, minced
1 tsp sugar
dash of pepper
vegetable oil
3 mushrooms, sliced
2-3 green onions, chopped
6 oz long rice
4 oz chicken broth

Combine soy sauce, sesame oil, garlic, sugar and pepper to create a marinade. Add the chicken and refrigerate at least 1 hour.

Cover and soak long rice in cold water for 30 minutes. Cut into eight lengths. (Smaller lengths can be used based on preference.)

Place a large skillet or wok over high heat. When hot add vegetable oil and marinated chicken. Cook until chicken no longer is pink, turning often. Reduce heat and add mushrooms, green onions, long rice, & chicken broth. Simmer until hot, stirring often - about 3 minutes.

Note - Long rice requires very little cooking time. It absorbs liquid very easily and can easily break down if cooked too long.

Korean BBQ

marinade:
1 part soy sauce
1 part water
sugar
garlic
sesame oil (just a tad)
sliced onions

marinade for 1-2 hours with pork, chicken or beef. Its best if the meat is thinly sliced...my favorite is pork sliced thin and in smaller pieces (half a pork chop).

Roxanne's Enchiladas

tomatillos (or salsa verde)
bunch of cilantro
1 can green chillies

grind in magic bullet or mixer. add the following:

1 can cream of chicken soup
1 can cream of mushroom soup
small block mozzarella cheese
1/2 block cheddar cheese (or other of choice)
shredded cooked chicken (5 thighs)

mix together. Add about 2/3 of the green sauce to mixture. save the rest to top the enchiladas. fill tortillas with mixture and roll tight. Place in 9x13 pan. generously spread the rest of the sauce on top making sure to cover every tortilla. top with cheese. Bake at 35o for 45 minutes.

Creamy Chicken Lasagna para Juano

3 skinless, boneless chicken breast halves
6 uncooked lasagna noodles
1 cube chicken bouillon
1/4 C hot water
1 (8 oz pkg cream cheese
2 C shredded mozzarella cheese
1 (26 oz) jar spaghetti sauce

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 10-12 minutes or until dente. Drain, rinse with cold water and set aside
Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.
Preheat oven to 350 degrees F (175 C). Disolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.
Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
Bake for 45 minutes.

Oven-fried Lemon Chicken

6-10 pieces bone-in chicken

Salt and pepper

1 cube butter or margarine

1 can frozen concentrated lemonade, thawed

6 C corn flakes, crushed into crumbs

Wash chicken, pat dry, sprinkle on all sides with salt and pepper. Place chicken pieces in bowl and pour lemonade over stir to coat all pieces. Let stand 1 hour at room temperature. Drain and roll pieces in crumbs, coating each completely. Grease cookie sheet. Place pieces in single layer. drizzle with remaining butter. Bake at 350 for 1 hour.