You should have come over for dinner!
I've been working on finding crockpot recipes so dinner is easier to put out on the table. Tonight we had:
BBQ chicken via crockpot
http://allrecipes.com/Recipe/Zesty-Slow-Cooker-Chicken-Barbecue/Detail.aspx
I placed two chicken breast without skin and topped with BBQ sauce and then a bit of italian dressing, and worcestershire sauce. It cooked on low for about 2 hours.
Leftover Mashed Sweet Potatoes
Boiled sweet potatoes. Skin them. Mash with a bit of sour cream and a bit of cinnamon.
Stuffed Acorn Squash
I used the recipe below for the idea. I've made it twice and it's so yummy!
Microwave squash for 2 min. Cut in half. Place in a dish with water faced down. Microwave for 12 minutes or until tender. Meanwhile cook onions, celery, garlic, mushrooms, and other veggie. (I have added asparagus and cauliflower.) Cook a bit of bacon. (Alissa, I only used one slice of bacon tonight! Try to be good.) Fill the cooked squash with veggie mix and top with bacon and cheddar cheese. Melt the cheese in the oven and enjoy.
http://allrecipes.com/Recipe/Cheesy-Acorn-Squash/Detail.aspx
Spinach Salad with apples, blue cheese, and sugared almonds with Honey Mustard dressing.
Now, this was more than we usually have on the table!
Hope this sounds yummy!
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Tuesday, March 1, 2011
Thursday, May 8, 2008
Cajun Chicken Pasta
This is one of the best meals I have made in a long time. And so quick and easy. I think it took about 30 minutes from start to finish. I am so the next Rachael Ray! ;-)
The original recipe calls for mushrooms, but Peter doesn't like them, so I nixed that. I think it'd be really good with asparagus. Ohhhh, or squash/zucchini. Other changes I made: I used half and half rather than the heavy cream - the sauce does seem thin at first, but after I poured it over the pasta, I let it sit for five minutes or so and it thickened up perfectly. Also, I didn't have lemon pepper, so I squeezed half a fresh lemon over the chicken as it cooked. It added a great zing, but didn't taste like lemon pasta!
http://allrecipes.com/Recipe/Cajun-Chicken-Pasta/Detail.aspx
Cajun Chicken Pasta
1 pound linguine pasta
4 skinless, boneless chicken breast halves, cut into bite size pieces
1 tablespoon and 1 teaspoon Cajun seasoning
1/4 cup butter
3 bell pepper, sliced
4 green onion, chopped
2 cups heavy cream
1/2 teaspoon dried basil
1/2 teaspoon lemon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes). Add the bell peppers and green onions. Saute and stir for 2 to 3 minutes. Reduce heat. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.
The original recipe calls for mushrooms, but Peter doesn't like them, so I nixed that. I think it'd be really good with asparagus. Ohhhh, or squash/zucchini. Other changes I made: I used half and half rather than the heavy cream - the sauce does seem thin at first, but after I poured it over the pasta, I let it sit for five minutes or so and it thickened up perfectly. Also, I didn't have lemon pepper, so I squeezed half a fresh lemon over the chicken as it cooked. It added a great zing, but didn't taste like lemon pasta!
http://allrecipes.com/Recipe/Cajun-Chicken-Pasta/Detail.aspx
Cajun Chicken Pasta
1 pound linguine pasta
4 skinless, boneless chicken breast halves, cut into bite size pieces
1 tablespoon and 1 teaspoon Cajun seasoning
1/4 cup butter
3 bell pepper, sliced
4 green onion, chopped
2 cups heavy cream
1/2 teaspoon dried basil
1/2 teaspoon lemon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes). Add the bell peppers and green onions. Saute and stir for 2 to 3 minutes. Reduce heat. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.
Wednesday, April 2, 2008
Chicken Enchiladas
I think this is Aaron's favorite. They are really good! It's a little more work and a little more mess than I normally do, but it's worth it.
1 pound boneless skinless chicken breast
1/2 cup water
5 t minced garlic, divided
1 cup finely chopped onion
4 t oil
2 cans (4 oz each) chopped green chilies
4 t chili powder
1 1/4 t salt
1 t cumin
1 t oregano
1/8 t pepper
1/2 cup flour
1 1/2 cups chicken broth
1 cup milk
2 cups mexican (I use cheddar) cheese
12 totillas (I think I only end up using around 8)
1 cup thinly sliced green onions, divided
In a saucepan, bring the chicken, water and 2 teaspoons of garlic to boil. Reduce heat; cover and simmer for 15-20 min or until chicken is no longer pink. Remove chicken; reserve liquid. Cut chicken into thin strips. Set aside.
Saute onion in oil until tender. Add remaining garlic and saute for 1 min. Add chilies and seasoning; saute 1 min. Stir in flour until blended. Gradually stir in 1 1/2 cup chicken broth and milk. Bring to a boil over medium heat; cook and stir 2 min or until thinkened. Remove from heat. Add 1 cup cheese; stir until melted. Combine 1 cup cheese sauce and chicken; set aside.
Heat broth from cooked chicken. Dip tortillas, one at a time, in hot broth just until limp, about 4 seconds on each side. Spoon about 1/4 cup of chicken mixture down center of each tortilla; sprinkle with 1 T green onion. Roll up and place seam side down in a 9x13 pan coated with cooking spray. Pour remaining sauce evenly over torillas.
Cover and bake at 400 for 20-25 min or until heated through and bubbly. Sprinkle with remaining cheese; cover and let stand for 5 min. Garnish with remaining green onions.
1 pound boneless skinless chicken breast
1/2 cup water
5 t minced garlic, divided
1 cup finely chopped onion
4 t oil
2 cans (4 oz each) chopped green chilies
4 t chili powder
1 1/4 t salt
1 t cumin
1 t oregano
1/8 t pepper
1/2 cup flour
1 1/2 cups chicken broth
1 cup milk
2 cups mexican (I use cheddar) cheese
12 totillas (I think I only end up using around 8)
1 cup thinly sliced green onions, divided
In a saucepan, bring the chicken, water and 2 teaspoons of garlic to boil. Reduce heat; cover and simmer for 15-20 min or until chicken is no longer pink. Remove chicken; reserve liquid. Cut chicken into thin strips. Set aside.
Saute onion in oil until tender. Add remaining garlic and saute for 1 min. Add chilies and seasoning; saute 1 min. Stir in flour until blended. Gradually stir in 1 1/2 cup chicken broth and milk. Bring to a boil over medium heat; cook and stir 2 min or until thinkened. Remove from heat. Add 1 cup cheese; stir until melted. Combine 1 cup cheese sauce and chicken; set aside.
Heat broth from cooked chicken. Dip tortillas, one at a time, in hot broth just until limp, about 4 seconds on each side. Spoon about 1/4 cup of chicken mixture down center of each tortilla; sprinkle with 1 T green onion. Roll up and place seam side down in a 9x13 pan coated with cooking spray. Pour remaining sauce evenly over torillas.
Cover and bake at 400 for 20-25 min or until heated through and bubbly. Sprinkle with remaining cheese; cover and let stand for 5 min. Garnish with remaining green onions.
Wednesday, March 26, 2008
Santa Fe Chicken
This is an easy crockpot meal that I made the other day.
2 cans black beans, drained and rinsed
2 c. frozen corn
2 c. salsa
3 boneless, skinless chicken breast
1 - 8 oz. pkg. cream cheese
Combine black beans, corn, salsa in crockpot. Place chicken over top. Cook on low for 4-5 hours. Remove chicken, shred and return to crockpot. Add cream cheese and stir until melted. Serve over rice or in tortilla shells.
2 cans black beans, drained and rinsed
2 c. frozen corn
2 c. salsa
3 boneless, skinless chicken breast
1 - 8 oz. pkg. cream cheese
Combine black beans, corn, salsa in crockpot. Place chicken over top. Cook on low for 4-5 hours. Remove chicken, shred and return to crockpot. Add cream cheese and stir until melted. Serve over rice or in tortilla shells.
Chicken in a Pot
I love throwing this together in a pot and having yummy moist chicken everytime. I normally put squash instead of the mushrooms and I serve it with rice. The sauce is great!
INGREDIENTS
3/4 cup chicken broth
1 1/2 tablespoons tomato paste
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/8 teaspoon salt
1 clove garlic, minced
4 boneless, skinless chicken breast halves
3 tablespoons dry bread crumbs
2 teaspoons olive oil
2 cups fresh sliced mushrooms
DIRECTIONS
In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside.
Dredge the chicken in the bread crumbs, coating well. Heat the oil in a large skillet over medium high heat. Saute the chicken in the oil for 2 minutes per side, or until lightly browned.
Add the reserved broth mixture and the mushrooms to the skillet and bring to a boil. Then cover, reduce heat to low and simmer for 20 minutes. Remove chicken and set aside, covering to keep it warm.
Bring broth mixture to a boil and cook for 4 minutes, or until reduced to desired thickness. Spoon sauce over the chicken and serve.
INGREDIENTS
3/4 cup chicken broth
1 1/2 tablespoons tomato paste
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/8 teaspoon salt
1 clove garlic, minced
4 boneless, skinless chicken breast halves
3 tablespoons dry bread crumbs
2 teaspoons olive oil
2 cups fresh sliced mushrooms
DIRECTIONS
In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside.
Dredge the chicken in the bread crumbs, coating well. Heat the oil in a large skillet over medium high heat. Saute the chicken in the oil for 2 minutes per side, or until lightly browned.
Add the reserved broth mixture and the mushrooms to the skillet and bring to a boil. Then cover, reduce heat to low and simmer for 20 minutes. Remove chicken and set aside, covering to keep it warm.
Bring broth mixture to a boil and cook for 4 minutes, or until reduced to desired thickness. Spoon sauce over the chicken and serve.
Baked Parmesan Chicken
Oh, isn't this fun?!?! ;-)
Alissa, that recipe reminds me of one that I really like:
1 c. crushed shredded wheat
1/3 c. grated parmesan cheese
1/4 t. oregano
1/4 t. pepper
1/2 t. salt
1 clove garlic, minced
1/2 c. melted butter
6 halves of bonless chicken breast
Combine shredded wheat and spices. Roll chicken in melted butter, then spiced crumbs. Place in greased 9 x 13 inch dish and pour any remaining butter over chicken. Bake at 375 degrees for 55 minutes.
Alissa, that recipe reminds me of one that I really like:
1 c. crushed shredded wheat
1/3 c. grated parmesan cheese
1/4 t. oregano
1/4 t. pepper
1/2 t. salt
1 clove garlic, minced
1/2 c. melted butter
6 halves of bonless chicken breast
Combine shredded wheat and spices. Roll chicken in melted butter, then spiced crumbs. Place in greased 9 x 13 inch dish and pour any remaining butter over chicken. Bake at 375 degrees for 55 minutes.
Famous Butter Chicken
This recipe is really good and easy. Great with mashed potatoes. I halved this recipe and I only used about 2 Tablespoons of butter.
INGREDIENTS
2 eggs, beaten
1 cup crushed buttery round cracker crumbs
1/2 teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces
DIRECTIONS
Preheat oven to 375 degrees
Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
Bake in the preheated oven for about 15-20 minutes(depends on how thick the chicken is), or until chicken is no longer pink and juices run clear.
INGREDIENTS
2 eggs, beaten
1 cup crushed buttery round cracker crumbs
1/2 teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces
DIRECTIONS
Preheat oven to 375 degrees
Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
Bake in the preheated oven for about 15-20 minutes(depends on how thick the chicken is), or until chicken is no longer pink and juices run clear.
Szechwan Peanut Chicken
Mer asked for this one a few weeks ago. I like this because it's fast and easy AND it has peanut butter in it. :-) I have yet to add the green onions and peanuts, but I imagine that it would only make this better.
4 chicken breasts
4 t. soy sauce
1 clove garlic, minced
2 t. ginger, minced
1 T. peanut or vegetable oil
1 red pepper (cut 3/4 inch)
1/2 c. picante sauce/salsa (I use a little more)
2 T. peanut butter (again, I use more)
3 green onions, cut diagonally
1 T. chopped peanuts
Hot Rice for 4
Place chicken in bowl with soy sauce, garlic, and ginger to marinate for at least 10 minutes. Begin rice. Heat oil in 10 inch pan; cook chicken 3 minutes or until not pink. Add peppers, picante sauce, and peanut butter. Add onions, peanuts and heat through. Serve over rice with extra chopped peanuts on top.
4 chicken breasts
4 t. soy sauce
1 clove garlic, minced
2 t. ginger, minced
1 T. peanut or vegetable oil
1 red pepper (cut 3/4 inch)
1/2 c. picante sauce/salsa (I use a little more)
2 T. peanut butter (again, I use more)
3 green onions, cut diagonally
1 T. chopped peanuts
Hot Rice for 4
Place chicken in bowl with soy sauce, garlic, and ginger to marinate for at least 10 minutes. Begin rice. Heat oil in 10 inch pan; cook chicken 3 minutes or until not pink. Add peppers, picante sauce, and peanut butter. Add onions, peanuts and heat through. Serve over rice with extra chopped peanuts on top.
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