Chicken Pasta Lasagna Recipe

Chicken Pasta Lasagna Recipe

When it comes to a Party, everyone likes a Lasagna dish, so I have the answer. Now it has to be good, filling and fast to make, but best of all it has to look awesome and make your guests mouth water.

This dish is the answer, this  is the king of kings when it comes to taste and ease of making it.  Do not let this dish fool you just because it is done so simple, just because it takes just a few things to make it, Go ahead and see what I mean here, the proof if in the pudding or should I say the lasagna. 

Let me know how yours turned out and/or did you add anything to it. 

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Recipe;

1 Pkg. -  Penne pasta

2  Med. - Chicken breast
2  Cups - Tomato sauce
2  Tbsp. - Cooking oil
2  Tbsp. -  Olive oil
1  Lbs.   -  Mozzarella cheese
1  Cup - Parmesan cheese ( a bit more for topping)
1  Tsp. - Basil ( a bit more for topping)
1  Tsp - Oregano

Salt and pepper to taste.



For more information, please see video below; 




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Everyone likes chicken and here I am using a chicken that is "free range", in this way I get the best taste. If you use frozen breasts, then thaw them for 24 hours in your fridge to remove the water. 

It is not necessary to brown the breasts right to the point of being hard. We want the chicken to stay moist and soft to blend-in with the cheese's. 

I find that the penne pasta works better for this dish because it keeps everything together better and better is good. 

Please do not drain the pasta under water for we want the starches to thicken up the sauce and make it smooth tasting and full looking. 

Really you can use any type of tomato sauce, so go ahead and try them all. See what works for you, from the garlic to the herb sauce it will be a different adventure every time. 

How about making it yours self, homemade for me is the way to go. (see video below). 

Go ahead and add as much as you want for topping, you really cannot go wrong. 

Try it with different cheese's and herbs, a real treat every time. 

Sorry I did a bit of tempting on the last part of the video, but I wanted to entice you into trying it. I think it was a good thing....:)  








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Chicken Pasta Lasagna Recipe

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Asian Lemon Chicken Recipe

Asian Lemon Chicken Recipe

This recipe is one of my favorites and I make it very often. There are different versions to this one, instead of adding lemon, I add orange to it. Either way, it is simple, fast, and great tasting.  No matter how many times I make it, everyone always wants more, so make sure to make some extra. 

Let me know how yours turned out or/and did you do anything different to it. 

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Recipe;

1 1/2 Lbs. - Skinless chicken breast
2 Cups - All-purpose flour
1/2 Tsp. - Pepper
1 Tsp. - Salt
1 - Egg

Sauce 
1/2 Cup - Lemon juice
1/2 Cup - Brown sugar
1/3 Cup - Vinegar
2 Tsp. - Soya sauce (option)
1/2 Tsp. - Hot pepper flakes
2 Tbsp. - Corn starch
1 Tsp. - Ground ginger
Water as needed

Toppings
Chopped green onions
Toasted sesame seeds


For more information, please see the video below; 




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Here on the video, I have cubed the chicken breasts, but you can really cut them up any way you like. 

It will also be good, just to leave the breast in one piece and pour the sauce on top. Just be careful that you cook the chicken right through to the center because it will be very thick. Lower your heat for this method.

I let the chicken marinate for about  10 to 15 minutes before I cook it.

Now a couple of hours would be better, it depends on your time factor.

I only add salt in the flour because I do not want to over salt it, it holds better in the flour coating and it improves the taste better. It is not necessary to use too much salt, for the sauce has an intense flavour.

Remember to not overcrowd the chicken pieces because it will stick together and that would not be good.

Fry them on medium-high heat until they are golden brown on the outside and moist and tender on the outside. Please do not overcook them, for then they will be hard and chewy. 

If you are not sure, then just cut a piece and take a peek inside and check it. 

Now instead of adding lemon juice, try it with orange juice, different tastes of Asia, but the same awesome dish. 

To add soya sauce or not, well just because it is Asian does not mean that you have to use it. As for myself, I like it, but there is many who do not like my Girlfriend. So that really depends on your preferences to the Asian taste. 

Add whatever toppings that you like from my green onions to toasted sesame seeds. 

An awesome dish and one of my favorites. Hope you like it. 

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Asian Lemon Chicken Recipe

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McDonalds Spicy Chicken Copycat Recipe

McDonalds Spicy Chicken Copycat Recipe

I have to admit that I really like this Chicken Spicy Burger from Mcdonalds, but I can not keep going out to the restaurant and getting my fill. So after a but a few try's,  I finally came up with the recipe that is very close if not right on the money to the original. 

It is so easy to make this sauce that I found myself making more and more, after all it is right out of my own home and I do not have to go out. 

Go ahead and give it a whirl and let me know how yours turned out.



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Recipe;

1 1/2 lbs. - Chicken breast

Sauce
3 Tbsp. - Mayo or low-fat mayo
1 Tbsp. - Sugar
1/2 Tsp. - Garlic powder
1/2 Tsp. - Ground turmeric
1/2 Tsp. - Ground cumin
3/4 to 1  Tsp. - Chilli

Splash of milk as needed

Salt and pepper to taste.

Flour Mix
1 to 1 1/2 Cups - All purpose flour
1/2 Tsp. - Garlic powder
1/2 Tsp. - Onion powder
1/2 Tsp. - Pepper, black or white
1/2 Tsp. Salt (option)


Egg Wash
2 - Eggs
1/4 Cup - Water


For more information, please see video below;



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It is very difficult and a waste of chicken meat to try to get the cuts perfectly round.  So they will be a little square and not so round, but they will fit on your bun and be just as awesome. 

I like to flatten the breast a little with the flat side because it makes the meat more even and it will cook better. 

Use a plastic wrap in order for the meat juices not to fly back at you. 

 At this stage of making the flour mix, I have not said anything about adding salt. The sauce is strong enough in  taste with the heat and other spices that it is not necessary to add any salt to the flour. 

Now, myself being  Portuguese Canadian I tend to like things a bit more on the salty side. So this is really up to you, add more or not. 

When working keep everything as close to as possible. In this way,  you will be more organized and there will be less of a mess. 

Don't forget, here it's ok to double-dip. 

Cook the breast for about 3 to 4 minutes on each side, but please do not over cook it because the meat will turn hard and dry. 

Go ahead and add as much sauce as you want, after all this is your burger and you can  have " It Your Way". 

Also, if you want you can add other toppings including tomatoes to it. 

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Chicken Pineapple Salad - (Salatka Z Ananasemi Kurczakiem)

Chicken Pineapple Salad  - (Salatka Z Ananasemi Kurczakiem)

Of all the salads that I have made, this one has to be one of my favorite ones. Now Girlfriend is Polish and of course she was the one that showed me how to make this recipe. it is a great side dish, but I wanted to make it a complete meal, so I added the pasta to it, and there you go, an awesome dish. 

I will not try again to give this dish it's Polish name for in the video you could hear that my Polish was horrible. Well, any way you pronounce it, it is a great dish. 

Please let me know how yours turned out and if you added anything to it.



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Recipe:

1 Lb. -  Chicken breast

1 Med. - Diced onion
1/4 Cup - Sweet red pepper
1/2 Can - Pineapple (drained)
1 Can - Sweet whole corn (drained)
1 to 2 Tbsp. - Fresh parsley
3 to 4 Tbsp. - Low-fat Mayo

Salt and pepper to taste.

1/2 Pkg. - Bow or any pasta


For more information, please see the video below. 




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Want the best tasting chicken dish, then use  a free range chicken that I call "Farmers Chicken".

These chickens are not locked up in a cage and are free to roam around  outside and inside, also they are feed whole grain feed without any hormones or any other fast growth enhancers. 

Sometimes it is hard to know when the chicken has been cooking right through into the middle. Even if it is brown on the outside, that does not mean it is cooked.

Take the largest piece and just cut a bit and take a peek inside. In this way, you will be sure that it is done and ready for the salad.

Here I have chosen a bow pasta, for me I think this looks best in the presentation of the salad. 

Now you can really use any type of pasta that you want or prefer. How about trying it with potatoes instead. The choices are endless. 

I like to keep my weight always under control so I am using a  low-fat mayo, but if you prefer then go ahead and use the normal one. 

If you want you can use half mayo and half sour cream or buttermilk, it is your choice how you would like this dish. 

Add anything that you heart desires at this point, after all, it's your salad and you should have it your way. 

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Pineapple Chicken Salad

(Salatka Z Ananasemi Kurczakiem)

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Honey Sriracha Chicken With Rice

Honey Sriracha Chicken With Rice

If you like a hot and spicy dish that is fast to make and is easy with no fuss, then here it is. I just love this dish for everything here just blends in so well that you will enjoy it over and over again. The spice is just perfect with the chicken with the smoothness of the rice. 

Go ahead and make sure that you make a lot of this dish, for I know for a fact that everyone from your Family to your friends will ask for more. They will swear that you had this Dish delivered by some Oriental restaurant. 

Please let me know, how yours turned out and how everyone complemented the Chef. 

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Recipe; 

1 Lb. - Chicken breast

2 Tbsp. - Cornstarch

Sauce:
2 Tbsp. or more - Sriracha sauce or see Homemade below
1/2 Cup - Water
1/4 Cup - Brown sugar
3 Tbsp. - Soya sauce
2 Tbsp. - Honey
1 Clove - Garlic
1 Tbsp. - Cornstarch

Salt and pepper to taste

Option:
1 Teaspoon - Hot red pepper flakes
2 Tbsp. or more - Any hot sauce


Homemade Sriracha Sauce:
1 Tbsp. - Powdered chill
2 Cloves - Minced garlic or powdered
3 Tbsp. - Ketchup
1/4 Cup - Butter
2 Tbsp. - Brown sugar
1 Tsp. - Kosher salt
1/2 Cup - Water
1/4 Cup - Vinegar

Fresh grinded red jalapeno peppers can be used, about 2 to 3  larger (seeded) for this amount.


Melt the butter with the garlic and then add  the other items. Let it come to a boil for about 3 minutes. Refrigerate overnight or for a few hours.


For more information, please see the Video below. 



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To get the best tasting chicken, get the natural Farmers (free range) or as organic as possible. 

Here the portion is for about two Persons, but you can double it for more servings. 

This recipe calls for a Sriracha sauce that you can get about anywhere. Now if you can not find any, please use any hot sauce or you can make a homemade version like I have added to the above recipe. 

One way to add cornstarch or flour when the mixture is hot. Is to add it to a small strainer and just tape it slowly into the mixture and keep on stirring. In this way, it will blend in perfectly and it will not form any lumps. 

This will give also give you more control over how thick you want it. 

I  do   not  really  brown  the  chicken   too  much

because I want the sauce to penetrate into the meat more. I find that in this way, I get a more flavorful taste, more juicy and moist chicken. 

When everything is together, let it simmer for about 2 to 3 minutes on low for the sauce to bond better to the meat. 

If you make extra, then you can freeze it. for it does that well. 

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Creamy Chicken And Broccoli Pasta

Creamy Chicken And Broccoli Pasta

I really like this recipe and I find myself making it over and over again. Really this pasta dish can be made in a few minutes and while the pasta is being cooked, it will be ready for it at the same time to finish off with an outstanding dish. 

The chicken blended with the cream cheese, comes together just perfect in a way that your Family and friends will keep asking you for more. There is really no way any person can mess up this recipe and it will always turn out awesome. 

Please let me know how yours turned out and did you add anything to it to make it yours. 



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Recipe;

1/2 Package -  Any Pasta

1 Lb.  - Chicken breast

4 Cups - broccoli Florets (flower)
1/2 Cup - Cream cheese with garlic
1/2 Cup - Milk
1/4 Cup - Water
2  Tbsp. -   Chicken seasoning
2  Tbsp. -  Olive oil

Salt and pepper to taste.

Options;
1/4 Cup - Heavy cream
Any favour of cream cheese


For more information, please see video below; 



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When you are making the dish, remember that you are not limited to just using a chicken seasoning mix, you can add almost any seasoning or any pre-packaged soup mix. 

Go ahead, be a brave person and try using a taco, pizza, and/or a kebab mix, I am sure it will surprise you just how many combinations and choices you will have. 

I am using here only about 1 pound of chicken breast for i is just perfect for two people. Now you can double the chicken and the ingredients for more servings.

also, this recipe  freezes very well and you could add some to smaller containers and heat them up when you need it. 

The size of the broccoli is really a personal thing on the cut of the flower. Too big and it will be hard  for some to eat, too small and it will lose its flavour of  the dish. 

Also removing most of the stem will keep it from becoming a little on the bitter side. Keep the leftovers to make a veggie stock. 

Here in this recipe I am using a cream cheese that has some garlic in it. Next time  try it with different types of  flavour and you will see how diversified this dish can be. 

When you drain the pasta, please do not run water on it, because we want to keep all the starch in order to make our sauce more naturally thicker. 

Mix the sauce mixture together or pour it on the pasta, either way it will always turn out awesome. 

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Creamy Chicken And Broccoli Pasta

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Grandmother's Chicken Pot Pie - Old fashion

Grandmother's Chicken Pot Pie - Old fashion

I remember when my Grandmother made this recipe for me when I was little. I just starred through the oven glass window and my mouth just watered, just could not wait for this dish.

So when it came out bubbly hot, I still had to wait another 20 mins for it to cool down. It was one of the best meals that I remember in my life, for it was done in the old fashion way. Of course she used a variety of only fresh veggies from her garden and I will not tell where she got the chicken from, (now I did not help her on that part). Everything was done from scratch but was it ever good.

I started to help her in the Kitchen from the age of 8 and many nights we cooked into the night to get things ready for the next day because she also cooked for some restaurants for ready-made foods for them to just heat and serve. How I wish that I could return back to those days and tell her how my Love of Cooking started with her. Every time I cook, I know she would be proud.

Anyways please enjoy and let me know how yours turned out.

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Recipe; 

1 Lbs. -  Chicken breast

1 Pkg. - Your favorite frozen Veggies or fresh.
1 Med. - Onion
1 to 2 Tbsp. - Cooking oil
2 to 3 Tbsp. - Butter
1/2 Cup - Whole milk
2 Tbsp. - All purpose flour
1 Cube - Chicken stock
1 Tsp. - Thyme

Salt and Pepper to taste.

Alternatives;

1/3 Cup - Cream instead of milk
Add - 1 Tsp. Rosemary
Add - 1/3 Cup - Corn


For more information, please see Video below. 


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I know, I know that here I was using frozen veggie's. It's because I want this to be a fast and simple dish without all the work of cutting up all the different vegetables. Think about it, you have so many different combinations that you can make this in many ways. 

Of course if you have the time then you can always use the fresh stuff and it will still turn out to be the best pie you ever made. 

When using frozen vegetables it's important to let the water reduce to about around 25 % so your veggies do not become soggy and wet tasting. Also in this way your other  ingredients will blend into your recipe better and give you a better and more full flavor. 

Here I was using skinless chicken breast but there is really no reason why you could not use any part of the chicken. Just remember to remove the skin and  remove all the meat away from the bones.

A good idea is to make a broth out of the chicken bones with some onions, carrots, celery, and  add that to your pie.

I like to make my own pie crust, but if you are pressed for time or you are a little nervous about making it, you can always find it pre-made the the Grocery Store. 

Go ahead and make your life a little easy, but do not tell anyone where the dough came from. 

Here I did the top dough sealing with two different  methods. 

One.  I very lightly pinch the dough edges and then seal them with a fork to get a good seal. 

Two. I roll the bottom dough into the top covering and then just tuck it into a roll. In this way I get a good solid seal that will not split when it bakes. 

Remember to add air holes to the top covering.



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Grandmother's Chicken Pot Pie - Old fashion

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Korean Style Chicken Wings - Dakgangjung

Korean Style Chicken Wings - Dakgangjung

Aww the famous Korean chicken wings with that awesome sweet candy like sauce with a great taste of sesame seeds and roasted peanut. I have to say that this Korean dish is one of my favorites and I hope that you try it and see what I mean.

Now please do not say that you cannot have a some of these great wings, for if you read my article on “Can I Eat Fattening Food Or Fast Foods In Order To Lose Weight? “ , so go ahead and enjoy it. I have to say that I have lost the weight and have been eating and enjoying my wings now for over a year and I still have managed to keep it under control.

Please let me know how yours turned out and how you enjoyed it and did you make enough or you ran out after a kilo.



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Recipe; 

1 Kilo of Chicken Wings

1/3 Cup - All purpose flour
1 Tbsp. - Corn starch
1 Tsp. - Pepper
1 Tsp. Salt
1 - Egg

Sauce; 
1 Cup - Water
1 Tbsp. - Soya sauce
1/3 Cup - Brown sugar
1 1/2 Tbsp. - Ground ginger
1 Tbsp. - Sweet molasses
1/2 Tbsp. - Chili powder
1/2 Tbsp. - Sweet paprika

Toppings;

2 Tbsp. - Toasted sesame seeds
1/2 Cup - Toasted peanuts

For more information, please see video below;


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Wash the wings in cold water and I like to do this when the wing in one  piece  and not cut up for there will be less water getting into it and it will not splatter with it's deep fried. 

I always have kitchen towels for this job for it makes my life easier and  faster.  After drying it with the towel I roll it around the wings and let it sit for a few minutes to pickup the extra water that's trapped. 

Make sure that you mix it well and if you want a better taste then I would let in sit and marinade in the fridge for about an hour or longer.

This can be prepared right up to your party and as long as it's in the fridge it can stay for about 24 hrs.

Here I'am using a very thick molasses and this will give the sauce a nice all round thick sweet flavor to this dish.

Now you can substitute this with corn syrup or even honey if you want, anyway you do it, it will turn out just awesome.

After about 30 to 35 mins on med. heat the sauce should thicken up to a point that it will stick to the back of your spoon and you know that you are done.

As it is simmering during the cooking process you have to keep an eye on it en-case it burns and with a sauce thick, that can happen very quickly. So you also must keep stirring it now and then. Remember that the sauce will thicken up even more when it begins to cool.

Do not overcrowd the pot because if you do you will find that the wings will be stick together and they will  not have that smooth appearance and will look like it broke up in the oil. 

It's better to do a little at a time or get a bigger pot and they will turn out great and will not only look great but will have that extra crunch that makes them all disappear fast so make extra. .

Heat up the sauce once again on high before you add the wings to it. Once you add then then turn off the heat and mix them well to get the sauce all around the wings,

Opps !!!  Now how did that get here, sorry as I took the pictures I just could not help myself. Boy were they good....

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Korean Style Chicken Wings - Dakgangjung

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