Beefy Spanish Rice

"Beefy Spanish Rice" is a hearty dish for an everyday family meal, and it's a snap to prepare and cook.

Ingredients

1 pound ground beef
2 teaspoon chili powder
1 teaspoon paprika powder 
1 teaspoon garlic powder
1 cup onion, chopped
1 medium red pepper; chopped
2 cups cooked rice
1 cup shredded cheddar cheese
Sea Salt and black pepper to taste

Directions

Brown beef in a large non-stick skillet, drain off drippings.

Add chili, paprika, garlic, onion, red pepper, salt, and pepper.

Stir well  and cook until onions and peppers are done.

Stir in rice.

Sprinkle with cheese and cover.

Cook on low heat for 8 minutes.

Easy Chicken Recipes

Easy Chicken Recipes


Creamy Pasta with Chicken and Peas
Crispy Cheddar Chicken

Baked Crispy Chicken
Ranch Encrusted Chicken Breast
Pineapple Glazed Chicken
Potato Chip Chicken Casserole
Divine Skillet Chicken
Parmesan Chicken Fingers with Dipping Sauce
Chicken Enchiladas
Chicken and Dumplings
Guisado de Pollo (Chicken and Potato Stew)
Spicy Pepsi Chicken
Ranch Encrusted Chicken Breast
Baked Crispy Chicken
Chicken Enchilada Soup
Shake & Bake Crispy Chicken
Florentine Salad with Grilled Chicken
Turkey and Sausage Jambalaya
Chili's Bold & Spicy Monterrey Chicken
Chicken Lasagna with Mushrooms
Bourbon Chicken
Olive Oil Garlic Chicken
Chicken Nacho Dinner
Chicken and Broccoli Casserole 
Honey Baked Chicken
Chicken, Sausage and Peppers
Spicy Chicken and Kielbasa Couscous
Pineapple Sweet and Sour Chicken

Easy Chicken Marsala

Turkey and Sausage Jambalaya

Spicy Leftover Turkey and Sausage Jambalaya truly captures the flavors of New Orleans with this easy recipe. This stunning crock pot dish uses sausage to give the meal the perfect flavor. Tomatoes and shrimp are added for a real New Orleans touch—perfect for taking your taste buds on a trip to the Big Easy.

INGREDIENTS

1 medium yellow onion, chopped

1 large yellow pepper (can be replaced with green or red), chopped

3 cloves garlic, minced

1 package of spicy (Hot) Italian sausage

1 small package of raw shrimp

1 can (14.5 oz.) diced tomatoes with green chilies

1 can (14.5 oz.) stewed tomatoes

1 cup chicken broth

3 cups skinless, boneless leftover turkey, chuncked

¾ cup long grain white rice

1 teaspoon Creole seasoning

2 teaspoons Louisiana hot sauce

¼ teaspoon sea salt

½ cup frozen corn

1 can (8 oz.) black beans, rinsed

DIRECTIONS

In a small skillet brown Italian sausage,  drain off oil and set the oil aside.

Slice sausage 1/4 thick and set aside.

Using the same skillet lightly brown leftover turkey using the oil set aside from the sausage.

Remove leftover turkey and set aside.

Using the same skillet saute onion, green pepper and garlic until tender.

Add sausage, leftover turkey, onion, yellow pepper, garlic, broth, Creole seasoning, Louisiana hot sauce, salt, corn, beans, stewed tomatoes, and diced tomatoes to the crock pot; mix well.

Cook 6 to 8 hours on medium heat.

Add Minute Rice or per cooked rice.

Add shrimp.

Cook until the rice is tender and the shrimp turns pink.

Serve.

Chili's Bold & Spicy Monterey Chicken

Try this version of Chili's Monterey Chicken is bold and spicy as-well-as delicious and flavorful.

Ingredients

4 boneless skinless chicken breasts

2 Tablespoons Kraft Bold & Spicy barbecue sauce

4 slices crisp bacon

1/2 cup Monterey Jack

1/2 cup cheddar cheese 

1 fresh tomato, chopped fresh chives

Directions

Pound chicken breasts until somewhat flattened, season with salt and pepper.

Spray cooking spray in a nonstick skillet.

Cook chicken breasts for 6-8 minutes on one side. 

Turn breasts over, cook for 6-8 minutes longer or until no longer pink inside.

Remove chicken from skillet and place in a casserole dish or baking pan.

In a bowl add Monterey jack and cheddar cheese, mix together.

Top chicken breasts with barbecue sauce, bacon, and cheese.

Broil chicken breasts in oven until cheese is melted.

Sprinkle with a small amount of fresh chopped tomatoes and chives. 

Serve with our Herbs Potatoes

Chicken Lasagna with Mushrooms

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

Ingredients

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

Directions

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.

Bourbon Street Chicken

Bourbon Chicken is a tangy-sweet marinade flavors of chicken on the grill. 

Ingredients 4 skinless boneless chicken breasts, legs, or wings                       1 teaspoon  ground ginger 2 ozs. soy sauce 2 Tablespoons minced onion 3/4 cup dark brown sugar (packed) 3/8 cup Wild Turkey Bourbon 1/2 teaspoon garlic powder Directions Place chicken breasts in a 9x13 inch baking dish.  In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder.  Mix together and pour mixture over chicken.  Cover dish and place in refrigerator. Marinate overnight. Preheat oven to 325 degrees F. Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

Creamy Pasta with Chicken and Peas

Creamy Pasta with Chicken and Peas  transforms your chicken into a juicier, more delicious meal everyone will enjoy.

INGREDIENTS 

8 ounce package fettuccine pasta or wide egg noodles

1 10-ounce package frozen baby peas

1 14½ ounce can Italian-Style stewed tomatoes

1 pound skinless, boneless chicken breasts

1 small onion, cut into wedges

1/4 teaspoon ground black pepper

1 Tablespoon olive oil

1/2 cup chicken broth

1/2 cup heavy cream

1/4 cup white dry cooking wine

1/4 teaspoon sea salt

Shredded Parmesan cheese

DIRECTIONS

Cook pasta according to package directions, adding peas to water with the pasta.

Drain pasta and peas, return to saucepan.

Meanwhile, pour  tomatoes (do not drain) in a food processor cover pureed. 

Set tomatoes aside.

Rinse chicken, cut into bite-size pieces.

In a large skillet brown chicken.

Add onion, and pepper in hot oil over medium-high heat for 3 to 4 minutes or until chicken is no longer pink.

Reduce heat, and pour blended tomatoes and chicken broth in the skillet. 

Simmer about 6 to 8 minutes or until liquid is reduced by half.

Stir in cream; simmer for 3 to 5 minutes more until sauce is desired consistency.

Pour sauce over pasta mixture and mix gently to coat. 

Dish servings into bowls and sprinkle with Parmesan cheese.

Lobster Ravioli with Vodka Sauce

There is nothing more comforting than a warm bowl of Lobster Ravioli with Vodka Sauce. This is absolutely delicious!! Creamy and full of flavor this is why it's a great option for an Italian inspired meal. 

Ingredients

2 packages (9 ounces each) lobster filled ravioli
1 medium lobster tail diced

1 quart store-bought Ragu marinara sauce, blended until smooth

1 6 oz can of Hunt's diced tomato

1 tablespoon sugar
1 1/2 cup vodka
1 1/4 cup heavy cream, at room temperature
1/2 cup freshly grated Parmesan

Sea salt and freshly ground black pepper to taste

Directions

Cook and drain ravioli as directed on package, keep warm.

Spray same saucepan with cooking spray, heat over medium heat.

Pour into saucepan vodka,marinara sauce and half-and-half. 

Bring to boiling, reduce heat.

Stir in ravioli, cheese, lobster tail, drained diced tomato and parsley. 

Cook until cheese is fully melted.

Top with freshly chopped parsley.

Serve with slices of  toasted Italian bread with garlic.

Spicy Chili Butter

This delicious "Spicy Chili Butter" recipe is a savory and spicy spread good for seafood's and just about anything you need to add some spice to.

Ingredients

1 1/2 teaspoons chili powder 
1 clove garlic, minced
1/2 cup margarine,  softened
2 tablespoons Louisiana Hot Sauce

Directions

Plus all the ingredients in a small bowl.

Beat until smooth.

Serve at room temperature.

Italian Style Pot Roast

“Italian Style Pot Roast” is melt in your mouth tender, and s-u-c-h  delicious flavor!

Ingredients

4 pound brisket, rump roast, or pot roast 
3 large potatoes, pared and slice 
3 medium carrots, pared and sliced 
2 large yellow onions, peeled and sliced 
1/2 cup water or beef stock
1 teaspoon basil
1 teaspoon of oregano
1 (8oz) can tomato sauce
1/2 teaspoon sea salt
1/4 teaspoon pepper

Directions

Put vegetables in the bottom of the crock pot.

Salt, basil, oregano, and pepper meat then put in crock pot.

Add beef broth and tomato sauce.

Cover and cook on low for 10 -12 hours or on high 4 - 5 hours.

Remove me and vegetables with spatula.

Serve.