Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

Friday, November 7, 2014

Bacon Ranch Chicken

This Crock Pot Bacon Ranch Chicken is sure to please  everyone at the dinner table.


4 boneless skinless chicken breasts
4 tablespoon real bacon bits
1 teaspoon minced garlic
1 package ranch dressing mix
1 can cream of chicken soup
1 cup sour cream
1 large tomato; seeds removed and diced
Egg noodles; cooked
Parmesan cheese


Place chicken in greased 5-6 quart slow cooker.

Combine bacon, garlic, ranch dressing mix, soup, and sour cream; mix well.

Pour over chicken in the crock pot. 

Cook on high 3-4 hours 5-8 hours on low.

Shred the chicken using two forks.

Add tomato.

Serve over cooked egg noodles.

Top with Parmesan cheese.

Sunday, November 2, 2014

Chicken Enchilada Soup

"Chicken Enchilada Soup" is an easy crock pot recipe that's packed with a great combination of flavors.


1 cup chicken broth
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
1 (4 oz) can diced green chilies
1 (10 oz) can enchilada sauce (mild, medium or hot)
1 (14.5 oz) can petite diced tomatoes
1 medium yellow onion, diced
1 tsp cumin
1 teaspoon chili powder
1 lb boneless, skinless chicken thighs or breasts (frozen is fine, just cook 2 hours longer)
1 (16 oz) can refried beans
1/2 teaspoon Sea Salt 
1/2 teaspoon pepper

Optional toppings: sour cream, chopped cilantro, sliced avocado, grated cheddar, tortilla or corn chips


Add broth, beans, corn, chilies, enchilada sauce, onion, tomatoes, cumin, and chili powder to the slow cooker

Give a quick stir and then chicken.  

Cover and cook on LOW for about 6-8 hours, or until chicken is cooked and tender.

Remove the chicken and shred.  

Stir refried beans into the hot soup until creamy.  

Add chicken back into the slow cooker.

Sea Salt and pepper.

Ladle into servings bowls and top with individual toppings.

Saturday, November 1, 2014

Chicken Lasagna with Mushrooms

"Chicken Lasagna with Mushrooms" is fabulous and easy to make! Your friends and family will keep going back for more.


5 Tablespoons extra-virgin olive oil
2 medium onions, finely diced
1 stalks celery, finely diced
1 lb. fresh mushrooms trimmed, washed, and roughly chopped
½ pound spinach leaves, stems removed, washed
4 Tablespoons butter, plus extra to grease pan
2 lb. boneless, skinless chicken thighs cut into approximately ½-inch pieces
1 cup dry white wine
½ cup all-purpose flour
1 cup heavy cream
3 cups milk
1/4 bunch Italian parsley leaves, roughly chopped
Freshly grated nutmeg to taste
16 dried lasagna noodles
1 lb. fresh mozzarella cheese, cut into small dice
1 cup grated Parmesan
Sea salt and freshly ground white pepper


In a large stockpot, heat 3 Tablespoons of the olive oil over medium-low heat. 

Add the onion and celery with a sprinkle of salt and pepper, and cook, stirring, until translucent, about 3 minutes. 

Increase heat to medium high, and add mushrooms. 

Cook, stirring, for 5 minutes, then add the spinach with a sprinkle of salt and pepper. 

Cook until spinach is wilted and mushrooms are tender. Remove the vegetables from the pot and reserve.

Add the butter to the same pot, and adjust the heat to medium. 

Season the chicken on all sides with salt and pepper, and add to the melted butter. 

Cook, stirring, until the chicken is almost cooked through but not browned, about 8 minutes. 

Add the wine and simmer until almost completely reduced. 

Sprinkle the flour over the chicken, and cook, stirring, for about 5 minutes, allowing the flour to coat the chicken and absorb the liquid. 

Gradually stir in the cream and milk, scraping the pot to release any cooked flour from the bottom and sides (if necessary, stir with a whisk to break up any lumps). 

Simmer for 6 minutes, stirring constantly, allowing the liquid to thicken. 

With a spoon or ladle, reserve 1 cup of liquid. 

Remove the pot from the heat, and add the cooked vegetables and mushrooms. 

Add the chopped parsley. 

Season with nutmeg, salt, and pepper to taste.

To Assemble the Lasagna:

Bring a large pot of salted water to a boil and cook the noodles for about 8-10 minutes; they should be not quite cooked through (al dente). 

Strain the noodles in a colander, and rinse in cold water. 

Drain, then toss noodles with 2 Tablespoons of olive oil to prevent sticking. 

Center a rack in the oven and preheat it to 350°F. 

Butter a 9" x 13" baking pan. 

Place a layer of 4 noodles on the bottom, overlapping them slightly. 

Top with one third of the chicken mixture, then one third of the diced  fresh mozzarella cheese. 

Repeat layering twice, finishing with a layer of noodles. 

Spread the reserved sauce on the noodles and then sprinkle with Parmesan. 

(At this stage, the lasagna can be refrigerated overnight. Cover tightly with aluminum foil or plastic wrap.) 

Cover with aluminum foil or a lid and bake for 30 minutes. 

Increase heat to 400°F, remove the foil, and continue to bake until golden brown, 10 to 15 minutes more.

Chicken and Broccoli Casserole

You'll be surprised at how easy "Chicken and Broccoli Casserole " is to make. This is totally delicious! I'm not even going to pretend otherwise.


4 whole chicken breasts, cooked
2 (8 oz.) cans cream of mushroom soup
1 envelope onion soup mix
1 cup sour cream
1/2 cup milk
1 small package frozen or 2 cups fresh broccoli
1 (6 oz) can French's French Fried Onions


Combine soup,milk, onion soup mix and sour cream. 

Mix well.

Uncover and sprinkle with fried onions.

In a baking dish, layer chicken, broccoli, sauce and fried onions.

Bake, covered, at 350 degrees for 45 minutes.

Bake an additional 15-20 minutes until done.


Sea Salt and pepper to taste.

Friday, October 31, 2014

Spicy Honey BBQ Chicken

Get ready to be surprise with this recipe, Spicy Honey BBQ Chicken is awesome!


1 cup soy sauce
3/4 cup finely chopped yellow onions
1/3 cup rice wine vinegar
1/4 cup honey
1/4 cup chopped fresh cilantro
2 tablespoons sriracha (hot red pepper chili paste)
2 tablespoons white sesame seeds
2 tablespoons chopped fresh gingerroot
2 tablespoons minced garlic
2 tablespoons sesame oil
12 skin-on chicken thighs (about 3 1/2 pounds), or drummettes

Honeyed Apple-Cabbage Slaw Recipe goes well with this.


In a large bowl, combine soy sauce, onions, rice wine vinegar, honey, cilantro, sriracha, sesame seeds, ginger, garlic and sesame oil, and stir well to combine. 

Place the chicken in a large plastic bag or baking dish and cover with the marinade. 

Toss to combine and place in the refrigerator, turning frequently, to marinate at least 6 hours.

Preheat the grill to medium and the oven to 350 degrees F.

Remove the chicken from the marinade, reserving the marinade. 

Pat the chicken dry, and grill the chicken, skin-side up, until browned, about 10 minutes. 

Meanwhile, place the leftover marinade in a small saucepan and bring to a boil. 

Lower the heat to medium and simmer until slightly thick, about 10 minutes.

Turn the chicken, and grill until the skin is browned and crispy, about 5 minutes. 

Transfer the chicken skin-side up to a roasting pan and roast, basting with the marinade occasionally, until cooked through, about 10 to 15 minutes more.

Arrange the chicken on a platter, and spoon the reduced marinade on top. Serve with the Honey Apple-Cabbage Slaw.

Saturday, January 18, 2014

Spicy Pepsi Chicken

This "Spicy Pepsi Chicken" is an unusual crock pot recipe, but it is a great marriage in taste!!! Or as my son once said, "It is finger linking good"... 


4 chicken hind quarters, separated
2 12 oz. cans Pepsi
1 large yellow onion
2 garlic cloves, minced
1/2 cup ketchup
1/2 cup soy sauce or Bragg's Liquid Aminos (taste just like soy sauce)
1 cup brown sugar
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 small knob fresh ginger, minced


Line the bottom of the crock pot with the onion slices.

Then lay the chicken legs and thighs on top of the onions.

In a large bowl add garlic, Pepsi, ketchup, soy sauce, brown sugar, ginger, red and black pepper.

Mix well and pour over chicken into the crock pot.

Cook on high 4-5 hours or on low for 6-8 hours.

Serve over rice.

Friday, January 10, 2014

Grilled Chicken Burrito

"Grilled Chicken Burrito" gives your meal a completely new life and packs a ton of wonderful flavor. Your whole family loved it even though it's healthy!


1 tablespoon ground cumin
1 tablespoon chili powder
1 1\2 teaspoons sea salt
2 pounds chicken tenderloins, cut into half-inch cubes
1 package flour tortillas
2 limes, cut into wedges
8 ounces sour cream
1/2 head of lettuce, shredded
1 cup Cheddar cheese, grated
1 8oz. can black beans 


Combine in a cup chili powder, ground cumin sea salt to make rub.

Place cubes in a plastic bag or large dish; poor dry rub over chicken cubes and coat chicken thoroughly.

Let chicken marinade 1 to 2 hours or until Avocado Corn Salsa is made.

Bread chicken on to bamboo or metal skewers. (If you are using bamboo skewers you must soak them at least 20 minutes in water to prevent burning.)

Grill chicken, on a cover the grill over medium heat about 6 minutes or until no longer pink and center, turning once.

Remove chicken from the grill, squeeze lime wedges over them.

Brush flour tortillas a very lightly with water and Grill 10 to 15 seconds per side.

Top with Avocado Corn Salsa, sour cream, cheese, black beans and lettuce, if desired.


Wednesday, October 2, 2013

Asian Marinade

Delicious on anything grilled!


1/4 cup  light soy sauce
1/4 cup  mirin
1 tbsp  sesame oil
2 tbsp  seasoned rice vinegar
2 tbsp  fresh ginger root
2 1/2 tbsp  fresh chopped green onion
3 tbsp  minced garlic


Whisk together soy sauce, rice vinegar, mirin, sesame oil, garlic, ginger, and green onion until blended.

Use as marinade up to 24 hours prior to cooking a grilled meat, or simply douse the meat just before grilling.

    Thursday, September 5, 2013

    Chicken-Barley Stew

    Chicken-Barley Stew is an enriched take on classic chicken soup with rice; at once flavorful, hearty and comforting. 


    2 cup Swanson Chicken Broth 
    3 cup water 
    2 boneless chicken breasts 
    1 large onion, chopped  
    2 stalks celery, sliced 
    3/4 cup uncooked medium pearled barley 
    1/4 tsp Pepper 
    1/4 tsp Sea Salt 
    1 can diced tomatoes, undrained (14.5 ounces) 
    2 tbsp chopped fresh parsley 
    1 tsp dried thyme leaves 
    3 large carrots, sliced 


    In 4- to 5-quart slow cooker, place carrots, celery and onion. Place chicken breasts on vegetables. Add remaining ingredients except parsley and thyme.

    Cover; cook on Low heat setting 8 to 9 hours.

    Remove chicken from cooker; place on cutting board. Remove meat from bones and chop into 1/2- to 1-inch pieces; discard bones.

    Stir chicken, parsley and thyme into stew. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until chicken is thoroughly heated.

    Tuesday, August 20, 2013

    Spicy Chicken and Kielbasa Couscous

    Try this delicious and flavorful Spicy Chicken and Kielbasa Couscous recipe. It is absolutely perfect for a cold night in the winter.  


    1/2 pound kielbasa,  sliced into ½-inch pieces
    1 stalks celery, sliced
    2 large onions, thinly sliced
    2 cups chicken broth
    1 cup couscous
    1 large orange, yellow, or green pepper, cut into strips
    1 stalks celery, sliced2 large carrots, thinly sliced2 cups chicken broth1 cup couscous
    1 pound skinless, boneless chicken breasts sliced into ½-inch pieces
    2 1/3 cup chicken broth
    1/4 teaspoon cumin
    1/4 teaspoon coriander
    3 teaspoons tomato paste
    1/4 teaspoon dried hot red pepper flakes
    2 tablespoons butter
    1 medium onion, thinly sliced
    1    3-inch cinnamon stick
    1 Tablespoon cornstarch


    Rinse chicken, pat dry.  Cut into bite-size strips and set aside.
    In a large skillet brown and stir the chicken and kielbasa.
    In a heavy saucepan cook the onion in 1 tablespoon of the butter over moderately low heat, stirring, until it is softened, add the turmeric and the red pepper flakes, and cook the mixture, stirring, for 2 minutes.
    In a crock pot peppers, celery, carrots, tomato paste, broth, chicken, kielbasa, and cinnamon stick, coriander, cumin cover and cook on low heat 6 to 8 hours.
    Strain off 1 1/3 cups of the broth into a medium saucepan, add the remaining 1 tablespoon butter, and bring the mixture to a boil.   
    Stir in couscous; cover remove from heat.  
    Let stand while thickening the sauce mixture.
    Combine the 1 cup chicken broth and cornstarch, stir into crock pot.
    Increase your crock pot heat to medium heat and stir in the broth and cornstarch mixture slowly, until the sauce is thick and bubbly turn off crock pot.
    Fluff couscous with a fork.  
    Serve chicken mixture over couscous. 

    Sunday, July 14, 2013

    Parmesan Crusted Chicken

    Parmesan Crusted Chicken transforms your chicken into a juicier, crispier, more delicious meal.


    1 1/2 to 2 pounds red skin baby potatoes
    1 small red bell pepper, seeded and cut into thin strips
    1 Italian mild green pepper, cubanelle, seeded and thinly sliced
    1 medium yellow skinned onion, thinly sliced
    4 large cloves garlic, chopped
    1/2 teaspoon crushed red pepper flakes
    1/4 cup tablespoons extra-virgin olive oil, divided
    Coarse salt and pepper
    2 cups shredded Parmesan
    4 (6 to 8-ounce) boneless, skinless chicken breasts
    4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
    15 to 20 leaves fresh basil, chiffonade


    Preheat oven to 500 degrees F.

    Cut red potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small red potatoes may also be left hole, larger potatoes should be quartered to speed cooking process. 

    Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!

    While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.

    While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.

    Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions

    Thursday, July 11, 2013

    Root Beer-infused Marinade Chicken

    A simple root beer-infused marinade delivers a flavorful grilled chicken.



    1 cup olive oil
    1 cup white wine
    1/2 cup chopped shallots
    1 tablespoon dry minced garlic
    1 tablespoon salt
    1 teaspoon black pepper
    2 cups root beer


    Combine all of the ingredients for the marinade and add the chicken breasts. Marinate for overnight in the refrigerator.

    Preheat a grill. Remove the chicken from the marinade and place on the grill. Grill until cooked through, about 5 minutes per side.

    Serve with French fries and a mug of root beer.