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Archive for the ‘Chicken’ Category

Garlic Chicken Farfalle

Made a really yummy pasta dish tonight–actually, it’s probably my favorite dish I’ve ever made; and John liked it a lot, too! I  used a lot less pepper than the original called for, so go here if you want to see the original. I highly recommend you try this recipe…it was soooo good!

Ingredients

  • 16 oz. Farfalle pasta
  • 1 c. heavy whipping cream
  • 3-4 chicken breasts (boneless, skinless)
  • 2 to 3 cloves garlic, crushed
  • 1/4 tsp pepper
  • 1/2 c. butter
  • 1 lb. bacon, crumpled
  • 1/2 c. shredded Parmesan cheese
  • 1 (12 oz) Lawry’s mesquite marinade with lime juice

Directions

  1. Crock pot chicken and bottle of marinade on low for 6 hours.
  2. Pull marinated chicken out of the juices, allow to cool a little bit, and shred; Set this aside.
  3. About a half-hour before serving, boil the pasta.
  4. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes.
  5. In a large bowl, pour over cooked, drained pasta, add chicken and stir through.
  6. Sprinkle a little bit more shredded parmesan cheese on top.
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This is another recipe I tried from the cookbook Come to the Table (mentioned in this post)…it was actually a recipe for Ham and Linguine casserole, but I am not much of a ham fan so I used chicken instead. It turned out well…very very yummy!

Ingredients

  • 2 lbs asparagus, cut into thirds
  • 1/3 cup butter
  • 1/3 cup flour
  • 2 cups half and half
  • 1 1/2 cup milk
  • 1/3 cup chicken broth
  • 3/4 cup shredded cheddar cheese, divided
  • 2/3 cup shredded parmesan cheese, divided
  • 2 tbs lemon juice
  • 1 tbs grated onion
  • 1 tsp dry mustard
  • 1 tbs chopped fresh parsley
  • 1 1/2 tsp salt
  • ground pepper, to taste
  • 4 cups cubed cooked ham (I subbed chicken)
  • 1/2 lb linguini, cooked and drained
  • paprika for color

Directions

  1. Preheat oven to 350
  2. Cook asparagus in boiling salted water about 5 minutes or till just tender; drain and then plunge into bowl of ice water. Drain again, and set aside.
  3. In a sauce pan, melt butter over medium heat. Add flour and stir for one minute.
  4. Remove pan from heat and stir in the half and half, milk, and chicken broth till well blended.
  5. Return pan to heat and cook,  stirring constantly, till thickened.
  6. Stir in 1/2 cup cheddar, 1/3 cup parmesan, lemon juice, onion, dry mustard, parsley, salt, and pepper
  7. In a large bowl, combine ham and linguini
  8. Pour sauce over linguini, tossing to mix
  9. In 3 quart casserole, layer half the linguini mixture. Cover with steamed asparagus and top with remaining linguini
  10. Sprinkle with remaining cheeses and the paprika
  11. Bake for about 45 minutes until bubbly and hot throughout

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When in Huntsville over the break, I looked through a cookbook my mother in law, Patti, had purchased–Come to the Table: Food, Fellowship, and a Celebration of God’s Bounty. It is full of beautiful pictures, scriptures, and some delicious sounding recipes. I ended up buying my own, and have tried several recipes from it. Monday night–the night of the NC, when my Tigers were roasting some duck–I roasted a chicken, and served stuffing and green beans on the side. The chicken and green beans were from this book, and I will share those recipes in this post.

 

 

 

 

 

 

 

 

 

Sunday Roast Chicken

Ingredients

  • 1 (4 lb) whole roasting chicken
  • salt and pepper to taste
  • 1/4 cup balsamic vinegar
  • 1 tbs Dijon mustard
  • 2 cloves garlic, minced
  • 2 tbs extra virgin olive oil
  • 2 whole lemons
  • 2 fresh sprigs rosemary

Directions

  1. Wash and pat dry chicken. Sprinkle with salt and pepper
  2. Combine vinegar, mustard, garlic, and olive oil in small bowl.
  3. Place chicken in larger plastic zip-top bag, and pour the marinade over it.
  4. Seal the bag tightly, and then shake the bag to coat the chicken.
  5. Refrigerate several hours or overnight.
  6. Preheat oven to 350.
  7. Remove chicken from bag and pour off marinade.
  8. Pierce the lemons two or three times with a fork, then place them inside the cavity of the chicken along with the rosemary.
  9. Tie the chicken’s legs together loosely with kitchen twine.
  10. Place breast side down in roasting pan, cook for 30 minutes.
  11. Turn the chicken and cook 30 more minutes.
  12. Turn the chicken one more time, and raise the temp to 400 degrees.
  13. Roast another 20 to 30 minutes or till juices run clear.
  14. Let rest a few minutes before carving

 

 

 

 

 

 

 

 

 

Green Beans with Toasted Pine nuts

Ingredients

  • 1 1/2 lbs haricot verts/green beans, trimmed
  • 1/4 cup pine nuts, toasted
  • 1 1/2 tsp grated lemon zest
  • 4 tsp extra virgin olive oil
  • Nature’s Season Salt

Directions

  1. Cook beans in boiling salted water till tender.
  2. Plunge beans in ice water and drain, then place in fridge till ready to serve
  3. Just before serving, reheat the beans in the microwave till warm.
  4. Toss beans with pine nuts, lemon zest, olive oil, and season salt.
  5. Serve warm at room temp.

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I made this last night, and both John and I liked it a lot.

Ingredients

For the chicken:

  • 2 cup FRENCH’S® French Fried Onions
  • 2 cup Panko bread crumbs
  • 1 lb Skinless & Boneless Chicken Breasts
  • 1/2 oz Garlic Cloves (3 Aprox.)
  • 1/4 cup Parmesan Cheese
  • 2 Eggs
  • 1/2 tsp salt
  • 1/3 tsp pepper

For the sauce:

 

Directions

  1. Smash the garlic.
  2. Mix thoroughly the chicken breasts, smashed garlic, salt and pepper in a bowl.
  3. In a zip lock pour the FRENCH’S® French Fried Onions and with your hands crush them until you get the consistency of bread crumbs.
  4. In a separate bowl, mix well the FRENCH’S® French Fried Onions with the Panko bread crumbs and Parmesan cheese
  5. In a separate bowl beat the eggs.
  6. Dip the chicken breast first in the beaten eggs and then coat with the FRENCH’S® French Fried Onions, Panko breadcrumbs, Parmesan cheese mixture.
  7. Place the crusted chicken in a nonstick tray and bake it in a preheated 375 degree oven for about 25 minutes or pan fry them till golden brown.
  8. While the chicken is cooking, make the sauce: Mix all ingredients together, then heat till warm.
  9. You can also cook some pasta to serve with all of this!

 

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Yes, I am posting another Enchilada recipe. I know I have posted several (as well as some for burritos), but a) I love Mexican food, b) it’s my blog and I’ll post what I want ;-), and c) these are some of the best enchiladas I was ever served/made. My dear friend Katharine served me these last weekend, and it was so delicious I had her send me the recipe, and I made them tonight. It is a Pampered Chef recipe which she adapted, and you should definitely try it. Supper yummy! I also served it with some white cheese dip and chips on the side (subbing monterey jack for american…yum!) So, with no further adieu, here is the recipe:

(Things in blue are my personal comments/suggestions, or additions I made)

Ingredients

  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 pound cooked chicken breast, shredded
    • I like to buy boneless skinless chicken breasts, bake them, cut them into chunks with poultry shears, and then throw the chunks in the food processor and pulse a few times…so easy!)
  • 1 cup salsa, divided
    • Because John and I don’t like “chunky” salsa, I put this in the food processor, and pulsed it for a few minutes till it was smooth, almost sauce like.
  • 1 cup sour cream, divided
    • I added this in myself. I used 1/2 cup in the filling, and then mixed the other 1/2 cup with the salsa to make the sauce to put on top. Yum!
  • 4 ounces reduced fat Philadelphia cream cheese
    • I must admit I was naughty and used regular cream cheese ;x
  • 1 T. chopped cilantro
  • 1 tsp. ground cumin
  • (Chili powder)
  • (Salt and pepper)
  • 1 cup shredded cheddar & Monterey jack cheese, divided
  • 8 flour tortillas

Directions

  1. Heat skillet on medium heat (after coating with cooking spray or a little olive oil).
  2. Add onions & garlic; cook & stir 2 minutes.
  3. Add chicken, cream cheese, 1/2 cup sour cream, cilantro, cumin, chili powder, salt and pepper, & 1/4 cup salsa. Mix well.
  4. Cook until heated, stirring often.
  5. Add 1/2 cup shredded cheese. Mix well.
  6. Spoon 1/3 cup chicken mixture onto each tortilla & roll up.
  7. Place in 9×13-inch baking dish sprayed first with cooking spray.
  8. Mix remaining salsa w/ 1/2 cup sour cream.
  9. Top enchiladas with salsa/sour cream mixture, followed by remaining cheese.
  10. Bake 20 minutes in 350 degree oven.

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The following recipe definitely follows under the “indulgence” category (vs. lower calorie)…but it was yummy. 🙂 It is adapted from a recipe found here.

Ingredients

  • 4 skinless, boneless chicken breasts (or 1 package of 8 raw boneless skinless chicken tenders)
  • 3/4 cup honey
  • 1/2 cup dijon mustard
  • lemon pepper to taste
  • 4 slices cooked bacon, crumbled
  • 1 cup shredded mozzarella cheese

Directions

  1. About an hour before you want to cook the dish, mix the honey and dijon mustard, and put chicken in it to marinate. Put back in fridge till ready to cook.
  2. Preheat oven to 375 degrees F .
  3. Remove chicken from marinade, and place in baking dish. Sprinkle with lemon pepper seasoning
  4. Bake chicken 25 minutes in the preheated oven.
  5. Remove chicken, then top with bacon pieces, and sprinkle evenly with cheese.
  6. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.

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Tonight I tried a new Chicken Enchilada recipe (the original can be found here, but be aware I made several modifications). It was okay — the sauce for it was tasty, but we couldn’t taste the cheese very well. I also had tons of trouble with the corn tortillas breaking–but maybe it was because they weren’t fresh. So anyways…it made for an okay dinner, but they weren’t as good as I was hoping. Maybe they’ll work better for some of you, though.

Ingredients

Filling

  • cups chopped chicken (cooked)
  • 1/4  cup  shredded Monterey Jack cheese
  • 1/4  cup  2% sharp cheddar cheese
  • 2/3 cup sour cream
  • Optional: onion powder, chili powder, garlic powder

Sauce

  • 2/3  cup  skim milk
  • 1/4  cup  chopped fresh cilantro
  • 1/4  cup  egg substitute
  • 1/8  teaspoon  salt
  • 1  (4.5-ounce) can chopped green chiles, undrained

Remaining Ingredients
  • 8 (6 inch) corn tortillas
  • 1/2 cup monterey jack
  • 1/2 cup 2% cheddar
Directions

  1. Preheat oven to 375.
  2. Place sauce ingredients in a food processor; process until smooth; set aside
  3. Combine sour cream with onion powder, garlic powder, and chili powder [this step is optional. You can leave the sour cream plain if you want]
  4. Heat a skillet, and in it combine filling ingredients (chicken, cheese, sour cream) till warm
  5. Put tortillas on a plate, layered between damp paper towels, and microwave 20 seconds.
  6. Spoon filling in center of tortilla; roll tightly, and place in a baking dish. Repeat procedure with remaining tortillas and filling.
  7. Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes.
  8. Uncover; sprinkle with remaining cheese. Bake an additional 5 minutes or until cheeses melts.
Nutrition

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