Ragin Cajun Chicken Sliders


This is so easy to make

1 lib boneless skinless chicken thighs
2 cups of your favorite hot sauce (Franks works well)
ranch dressing
coleslaw mix
slider rolls

cut chicken thighs into 2 inch chunks.  Marinate over night in hot sauce.  Heat oven to 350 degrees and cook chicken until done.  About 20-25 minutes.  While chicken is cooking toss coleslaw mix with ranch dressing and set aside.    When the chicken is done let cool.  Place 1 pice of chicken on a slider roll and top with coleslaw ranch dressing mix and serve.

Black Bean Soup

INGREDIENTS
 
1 lb black beans   picked over
8 Cups chicken stocki
3 bay leaves
1 tbs cumin
1 tbs oregano
1 tbs chili powder
1 tsp chipolte pepper
3 cloves garlic smashed
1 tsp red pepper flakes
1 large carrot dice
1 large stalk celery diced
1 large onion diced
1 red pepper diced
2 jalapeno peppers diced
1 ham bone
1 can diced tomatoes (I use rotel)
1 can creamed corn
1 CUP SHREDDED CHEDDAR CHEESE

COOK BEANS FOR 1 HOUR IN ENOUGH WATER TO COVER BY ONE INCH.
ADD CHICKEN BROTH, BAY LEAVE GARLIC AND SPICES AND  AND HAM BONE AND BRING TO A BOIL.  ADD RED PEPPER FLAKES, DICED VEGGIES, TOMATOES AND GENTLY SIMMER UNTIL BEANS ARE SOFT.  ADD CREAM CORN AND RETURN TO A SIMMER FOR 1/2 HOUR. MELT IN CHEESE.

SERVE WITH EXTRA SHREDDED    CHEESE AND SOUR CREAM
 

Curried Chicken Pot Pie

2 boxes refrigerated pie crusts
2 lbs boneless skinless chicken
4 cups water
6 tbs butter
1 cup potatoes diced
1 cup diced onions
1 cups diced celery
2 cups frozen peas
2 cups frozen carrots
1 cup frozen corn
2 tbs curry powder
1 tbs garlic powder
1 tsp cayenne pepper
5 tbs flour
2 chicken bullion cubes

Put chicken in pot with the 4 cups of water and chicken bullion cubes.  Bring to a boil and then lower to a simmer.  Simmer until chicken is fork tender - Remove chicken and save the broth.
Shred chicken.

Melt 4 tbs butter in a large dutch oven.  Add the potatoes, onions and celery and toss well.  Cover pot to sweat veggies, stirring occasionally.  When veggies start to soften add two soup ladles of the reserved broth and the corn peas and carrots..  When broth is absorbed and potatoes are soft add remaining two tablespoons of  butter.  Mix  flour, curry powder, garlic powder and cayenne pepper together and sprinkle over veggies, mix well and let cook for about 2-3 minutes add the rest of the reserved chicken broth ladle by ladle until you have a nice thick sauce.

Prepare two pie plates with the bottom crust.  Add enough of the chicken mixture to come up almost to the top.  Place the second pie crust on top and press edges together with a fork and brush with egg wash.  Repeat with second pie crust.

Bake in a 350 degree oven for approximately 50 minutes until the crust is golden.  Let cool for ten minutes before serving.

Thai Red Curry Soup

CHICKEN BROTH
3 quarts chicken broth
1 large carrot in chunks
3 stalks celery in chunks
1 large onion quartered
5 cloves garlic smashes
1 3 inch piece of ginger smashed
1 small turnip in quarters
2 boneless chicken breasts
2 bay leaves

Combine everything in a large pot and bring to boil - lower heat and simmer for 45 minutes.  Strain broth reserving chicken - let chicken cool and shred and reserve

for the soup

the chicken broth
3 serrano chilies seeded and thinly sliced
2 tbs ginger minced
1 stalk lemon grass split in half
3 cloves garlic minced
1 can coconut milk
1 red pepper seeded and thinly sliced
1 cup thinly sliced shitake mushrooms
juice of 4 limes
1 tbs lime zest
serrachi hot sauce to taste
2 tbs thai red chili paste
1 tsp cayenne pepper
1/2 cup cilantro
1/2 basil thinly sliced
shredded chicken
combine all the iingridents with the exception of the cilantro basil and chicken p bring to a boil and then simmer covered for 45 minutes right before serving add cilantro basil and chicken

Add as much hot sauce to taste (we use a lot)

Enjoy

Artichoke dip

This is a very versatile dip - the possibilities are endless
Here is the basic recipe

1 can artichoke hearts well drained and chopped or 1 bag frozen well thawed drained and chopped.

1/2 cup minced onion

2 cloves garlic finely minced (I have one of those micro graters - I swear by it)

1 cup mayo

1/2 cup sour cream

1/8 cup hot sauce

1 cup parmesan cheese reserve 1/4 cup

1 cup asiago cheese - reserve 1/4 cup

1/2 smoked red pepper (from a jar) diced

1/2 cup minced pickled jalepenos (optional)

hot sauce to taste.

mix all ingredients with the exception of the reserved cheeses together in a large bowl - pour into a well butter baking dish - sprinkle reserve cheese on  top (you can also sprinkle more hot sauce over the top if you want)
and bake in a 350 degree oven for about 25 minutes or until bubbily

Grilled Ruben dip

omit the asiago cheese
omit jalepenos and red pepper
use 1/2 cup parmesan cheese
add 1 1/2 cup swiss cheese
1/2 cup corned beef chopped
1 small can sauerkraut well drained
omit hot sauce - add 1/4 cup mustard

Veggie dip

Add 1 small box well drained spinach, chopped broccoli, chopped asparagus or any veggie of choice.

you can also add 1 cup chopped cooked shrimp or crabmeat and 1 small can chopped mushrooms.

Coconut Chicken Curry Soup

Left over martha stewarts coconut chicken curry casserole
1 can diced tomatoes
1 can low fat coconut milk
1 can creamed corn
2 tbs thai red curry paste
5 cups chicken broth
1/2 cup peanut butter
3 cloves garlic
1/4 - 1/2 cup brown sugar
1 cup fresh basil leaves

Pick all the chicken from the bones and set aside

put all the ingredients from the diced tomatoes through the brown sugar into a pot and bring to a boil - add chicken and left over rice and veggies bring to a boil and then simmer for about 1 hour
Add basil about 5 minutes before serving.

Serve with crusty bread.

Enjoy

Martha Stewarts spicy coconut chicken casserole

I am sharing this because I used the left overs to make a really delicious coconut curry soup - so make this and then read my next recipe for the soup

Ingredients

Serves 4

• 1 tablespoon olive oil
• 4 whole chicken legs (about 3 pounds total)
• Coarse salt and ground pepper
• 1 can (14.5 ounces) light coconut milk
• 1 1/2 cups canned reduced-sodium chicken broth
• 1 to 2 teaspoons Thai red curry paste
• 1 cup jasmine rice
• 2 red bell peppers (ribs and seeds removed), cut into 1-inch pieces
• 8 ounces green beans (stem ends removed), cut into 1-inch lengths
• 1/2 lemon, cut into wedges, for serving

Directions

1. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, cook chicken until browned, 6 to 8 minutes; transfer to a plate (chicken will cook more in step 2).
2. To pot, add coconut milk, broth, 1/2 cup water, and curry paste; bring to a boil, and stir in rice. Add chicken (with any juices), arranging pieces in a single layer. Cover, and reduce heat to medium-low. Cook, without stirring, until rice is almost tender, 15 minutes.
3. Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp-tender, 8 to 10 minutes. Serve with lemon wedges on the side.

From Everyday Food, October 2008 | Send

Read more at Marthastewart.com: Spicy Coconut Chicken Casserole - Martha Stewart Recipes