Jenn, Just throw everything (for the apricot chicken) in the crockpot!
Chicken Stroganoff
1 lb Chicken, dices (I use breasts, you can use whatever you want)
2 tbs. olive oil
1 Can Cream of Chicken Soup
1 cup Sour Cream
1/4 milk (you can use whipping cream, too)
2 cloves garlic
1/2 Cup ChoppedOnion
Saute onion & garlic in oil. Add the diced chicken and cook until brown. Add soup, sour cream & milk. Salt & pepper to taste. Serve over noodles.
Wednesday, August 27, 2008
Monday, August 25, 2008
Apricot Chicken & Michelle's BBQ Chicken
These are another favorite at our house. They are both soooo easy and great for a last minute, quick, yummy dinner!!!
Apricot Chicken
4-6 Chicken breasts
1 Bottle russian salad dressing
1 Jar apricot jam
Salt & Pepper
Bake chicken breasts on 375, seasoned with salt & pepper. Bake for about 20 minutes. Mix salad dressing and jam on the stove until warm. Pour over chicken and bake for another 10-15 minutes. Serve with rice, broccoli and lots of warm french bread; the sauce is great for dipping!! You can also do this in the crockpot and serve over the rice!
Michelle's BBQ Chicken
4-6 Chicken Breasts
1 Jar BBQ Sauce ( I still like KC Masterpiece)
6 Slices Bacon
6 Slices Cheddar Cheese
Bake chicken breasts on 375, seasoned with salt & pepper for about 20 minutes. Pour BBQ sauce over, top with bacon & cheese. Again, this is good with rice and french bread. Can you tell we are dippers?!?!?
Apricot Chicken
4-6 Chicken breasts
1 Bottle russian salad dressing
1 Jar apricot jam
Salt & Pepper
Bake chicken breasts on 375, seasoned with salt & pepper. Bake for about 20 minutes. Mix salad dressing and jam on the stove until warm. Pour over chicken and bake for another 10-15 minutes. Serve with rice, broccoli and lots of warm french bread; the sauce is great for dipping!! You can also do this in the crockpot and serve over the rice!
Michelle's BBQ Chicken
4-6 Chicken Breasts
1 Jar BBQ Sauce ( I still like KC Masterpiece)
6 Slices Bacon
6 Slices Cheddar Cheese
Bake chicken breasts on 375, seasoned with salt & pepper for about 20 minutes. Pour BBQ sauce over, top with bacon & cheese. Again, this is good with rice and french bread. Can you tell we are dippers?!?!?
Thursday, August 21, 2008
Parmessan Chicken & Mexican Casserole
This one is for Kim!
I have 2 mexican casserole. One came from Marie & the other is from Pampered Chef. I like them both equally.
Marie's Casserole (crockpot)
4 chicken breasts
1 can black beans, drained
1 can corn
1 bottle salsa ( I like medium)
1 package cream cheese
Salt & Pepper to taste
Place all ingredients in crockpot, except cream cheese. Cook on high 3 hours. An hour before serving, dice cream cheese and place over chicken mixture, this is when I like to shred the chicken. Cook another hour. Serve over rice. We also have used this on top of chips for nachos, YUMMY!
Mexican Chicken Casserole
This is a microwave recipe. If you have stoneware deep dish baker, comment and I will leave those instructions on here, too!
1 poblano pepper
1 1/2 lb chicken breasts
2 tbsp taco seasoning
1 can black beans, drained and rinsed
1 1/2 cups thick and chunky salsa
4 cups broken tortilla chips
1 cup shreded cheddar and monterey jack cheese blend
juice of 1 lime
emove stem and seeds from poblano pepper. Slice into thin strips. Arrange strips evenly over bottom of baker. Slice chicken. Combine chicken and seasoning mix. Grill on stove until cooked (about 4 minutes on each side), place chicken strips over pepper in baker. Drain and rinse black beans. Stir beans, juice and salsa into chicken. Gently stir in tortilla chips. Grate cheese over baker. Bake at 350 until cheese is melted.
Parmessan Chicken
4-6 chicken breasts
1 cup mayonnaise
1 cup italian seasoned bread crumbs
1 cup shredded parmessan cheese
Dip chicken breasts into mayo, then in bread crumbs mixed with cheese. Lay in baker. Bake at 375 for 20-30 minutes, until thermometer registers 170. Serve with spaghetti noodles and sauce.
I have 2 mexican casserole. One came from Marie & the other is from Pampered Chef. I like them both equally.
Marie's Casserole (crockpot)
4 chicken breasts
1 can black beans, drained
1 can corn
1 bottle salsa ( I like medium)
1 package cream cheese
Salt & Pepper to taste
Place all ingredients in crockpot, except cream cheese. Cook on high 3 hours. An hour before serving, dice cream cheese and place over chicken mixture, this is when I like to shred the chicken. Cook another hour. Serve over rice. We also have used this on top of chips for nachos, YUMMY!
Mexican Chicken Casserole
This is a microwave recipe. If you have stoneware deep dish baker, comment and I will leave those instructions on here, too!
1 poblano pepper
1 1/2 lb chicken breasts
2 tbsp taco seasoning
1 can black beans, drained and rinsed
1 1/2 cups thick and chunky salsa
4 cups broken tortilla chips
1 cup shreded cheddar and monterey jack cheese blend
juice of 1 lime
emove stem and seeds from poblano pepper. Slice into thin strips. Arrange strips evenly over bottom of baker. Slice chicken. Combine chicken and seasoning mix. Grill on stove until cooked (about 4 minutes on each side), place chicken strips over pepper in baker. Drain and rinse black beans. Stir beans, juice and salsa into chicken. Gently stir in tortilla chips. Grate cheese over baker. Bake at 350 until cheese is melted.
Parmessan Chicken
4-6 chicken breasts
1 cup mayonnaise
1 cup italian seasoned bread crumbs
1 cup shredded parmessan cheese
Dip chicken breasts into mayo, then in bread crumbs mixed with cheese. Lay in baker. Bake at 375 for 20-30 minutes, until thermometer registers 170. Serve with spaghetti noodles and sauce.
Hawaiian Haystacks, Asian Chicken Salad, Shepherd's Pie
I am working on getting all the recipes listed on here, but I can't devote that much time in one sitting. I am slowly getting there! If there is a recipe you want to try, leave a comment and I will get that one up here faster. These were requested by Rhonda, enjoy!!
Hawaiian Haystack (crockpot recipe)
10-12 Chicken Tenders, cut in chunks
1 cup Chicken Broth
2 cans Cream of Chicken soup
1 can Evaporated Milk
Place chicken in crockpot. Combine remaining ingredients and pour over chicken. Cook on high 3-4 hours or on low 6-8. Serve over rice with toppings. Our favorites are pineapple, green onion, olives, tomatoes, chinese noodles, coconut, and cheese.
Asian Chicken Salad
1 head Green cabbage (you can also use the coleslaw mix)
3 Green onions
2 packages Chicken flavored ramon noodles
1/2 cup Canola oil
1/2 cup Apple cider vinegar
1 cup slivered almonds (optional)
Chop cabbage and green onions. Combine oil, vinegar and seasoning packet from noodles in blender. Blend well. Pour over cabbage and onions. Break up noodles. Pour over salad, add almonds. Mix and serve.
Shepherd's Pie
There are lots of different versions of this. Here is our family favorite.
1 lb. Ground Beef
5 Potates
1/4 cup Milk
1/4 cup Butter
1 can Green beans
1 can Corn
2 cans Tomato Sauce
2 cups Cheddar Cheese
Salt & Pepper to taste
Heat oven to 375. Brown ground beef, season with season salt, garlic and onion. In a different pan, warm tomato sauce and Italian seasoning. Boil potates. Mash potatoes with milk & butter, salt & pepper. Pour sauce over meat and mix well. Add green beans and corn. Place in baker. Spread mashed potatoes over meat mixture. Top with cheese. Bake at 375 until cheese melts.
Hawaiian Haystack (crockpot recipe)
10-12 Chicken Tenders, cut in chunks
1 cup Chicken Broth
2 cans Cream of Chicken soup
1 can Evaporated Milk
Place chicken in crockpot. Combine remaining ingredients and pour over chicken. Cook on high 3-4 hours or on low 6-8. Serve over rice with toppings. Our favorites are pineapple, green onion, olives, tomatoes, chinese noodles, coconut, and cheese.
Asian Chicken Salad
1 head Green cabbage (you can also use the coleslaw mix)
3 Green onions
2 packages Chicken flavored ramon noodles
1/2 cup Canola oil
1/2 cup Apple cider vinegar
1 cup slivered almonds (optional)
Chop cabbage and green onions. Combine oil, vinegar and seasoning packet from noodles in blender. Blend well. Pour over cabbage and onions. Break up noodles. Pour over salad, add almonds. Mix and serve.
Shepherd's Pie
There are lots of different versions of this. Here is our family favorite.
1 lb. Ground Beef
5 Potates
1/4 cup Milk
1/4 cup Butter
1 can Green beans
1 can Corn
2 cans Tomato Sauce
2 cups Cheddar Cheese
Salt & Pepper to taste
Heat oven to 375. Brown ground beef, season with season salt, garlic and onion. In a different pan, warm tomato sauce and Italian seasoning. Boil potates. Mash potatoes with milk & butter, salt & pepper. Pour sauce over meat and mix well. Add green beans and corn. Place in baker. Spread mashed potatoes over meat mixture. Top with cheese. Bake at 375 until cheese melts.
Monday, August 18, 2008
Salads
These are some of my favorite salad recipes. I will post the recipe for the Cafe Rio Salad in a day or two, until then, try these!
Jerk Chickan Salad
1 tbs. Garlic oil (or olive oil)
1 tbs. Jerk Seasoning
1 lb. chicken tenders
1 medium pineapple
1 red bell pepper
3 green onions
2 heads romain lettuce
1 can black beans, drained
6 slices bacon, cooked, drained and crumbled
2 limes
1/3 cup mayonnaise
2 tbs. pineapple preserves
Whisk oil and seasoning. Add tenders; mix well to coat. Peel pineapple, cut in 1/4 inch slices. Cook chicken over medium heat 3-5 minutes on each side. Add pineapple to pan, cook 1 minute on each side. Cut chicken into bite size pieces. Set aside. Slice bell pepper, green onions. Arrange 12 lettuce leaves on platter. Chop remaining lettuce. For ressing, zest one lime . Juice both limes. Add lime zest, may and pinaplle preserves. Mix well. Layer chopped lettuce, beans, bell pepper, chickn, pineapple, backon and green onions over each lettuce leaf. Drizzle dressing over salad.
Thai Chicken Stir-Fry Salad
Dressing
1 1-inch piece peeled fresh gingerroot
3/4 cup creamy poppy seed salad dressing
2 garlic cloves, pressed
Salad
1 medium cucumber
1 small red bell pepper
1 package fresh baby spinach
1 package broccoli slaw mix
Chicken Mixture
1/4 cup snipped fresh basil
1/4 cup peanuts
1 lb chicken breasts
Chop gingerrood. Combine ginerroot, salad dressing and garlic. Whisk until blended and set aside. Score cucumber lengthwise, thinly slice cucumber and bell pepper, cut cucumber slices in half. Place spinach, slaw mix, cucumber and pepper in bowl. Refrigerate until ready to serve. Snip basil and chop peanuts. Flatten chicken and cut into 1/2 inch cubes. Lightly spray skilley, heat over medium-high heat 1-3 minutes. Add chicken to hot skillet and cook without stirring, about 2 minutes. Stir-fry 2-3 minutes or until chicken is no longer pink; remove from heat. Add basil, peanuts, and 1/4 cup of the dressing to skillet. Toss to coat. To serve, toss salad with remaining dressing; top with chicken mixture and serve immediately.
BBQ Pork (or Chicken) Salad
1 pork tenderloin
1 tbs. vegetable oil
2 tbs BBQ rub
1/4 cup ranch dressing
1 tsp. BBQ rub
1 package lettuce (I like romain, but you can use iceberg if you like)
2 cups cole slaw miz
1 purple onion
1 cup thawed frozen corn
Brush tenderloin with oil and rub with BBQ rub. Bake until thermometer reaches 150. (for chicken temperature needs to be 170). Combine all ingredients.
Chicken Avocado & Grapefruit Salad
Chicken
1 lb. chicken breasts
1 tbsp Citrus Rub (from Pampered Chef)
1 tsp olive oil
Dressing and Salad
1 large ruby red grapefruit
1 tbsp orange marmalade
3 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
4-6 radishes
1 firm, ripe avocado
1 bag fresh baby spinach
1/2 cup sliced red onion
For chicken, combine ingredients. Cook over medium heat 5 minutes. Turn chicken over and cook another 4- minutes. Let chicken stand on cutting board 10 minutes. For dressing, zest grapefruit, cut in half and juice 1/4 cup juice. Combine zest, juice, marmalade, oil, salt and pepper. Mix well. For salad, slice radished. Peel and dice avocado. Slice chicken crosswise into thin strips. Place spinach in bowl. Top with chicken, radishes, avocado and onion. Pour dressing over salad. Serve immediately.
*All these salad recipes came from The Pampered Chef, Season's Best cook books.
Jerk Chickan Salad
1 tbs. Garlic oil (or olive oil)
1 tbs. Jerk Seasoning
1 lb. chicken tenders
1 medium pineapple
1 red bell pepper
3 green onions
2 heads romain lettuce
1 can black beans, drained
6 slices bacon, cooked, drained and crumbled
2 limes
1/3 cup mayonnaise
2 tbs. pineapple preserves
Whisk oil and seasoning. Add tenders; mix well to coat. Peel pineapple, cut in 1/4 inch slices. Cook chicken over medium heat 3-5 minutes on each side. Add pineapple to pan, cook 1 minute on each side. Cut chicken into bite size pieces. Set aside. Slice bell pepper, green onions. Arrange 12 lettuce leaves on platter. Chop remaining lettuce. For ressing, zest one lime . Juice both limes. Add lime zest, may and pinaplle preserves. Mix well. Layer chopped lettuce, beans, bell pepper, chickn, pineapple, backon and green onions over each lettuce leaf. Drizzle dressing over salad.
Thai Chicken Stir-Fry Salad
Dressing
1 1-inch piece peeled fresh gingerroot
3/4 cup creamy poppy seed salad dressing
2 garlic cloves, pressed
Salad
1 medium cucumber
1 small red bell pepper
1 package fresh baby spinach
1 package broccoli slaw mix
Chicken Mixture
1/4 cup snipped fresh basil
1/4 cup peanuts
1 lb chicken breasts
Chop gingerrood. Combine ginerroot, salad dressing and garlic. Whisk until blended and set aside. Score cucumber lengthwise, thinly slice cucumber and bell pepper, cut cucumber slices in half. Place spinach, slaw mix, cucumber and pepper in bowl. Refrigerate until ready to serve. Snip basil and chop peanuts. Flatten chicken and cut into 1/2 inch cubes. Lightly spray skilley, heat over medium-high heat 1-3 minutes. Add chicken to hot skillet and cook without stirring, about 2 minutes. Stir-fry 2-3 minutes or until chicken is no longer pink; remove from heat. Add basil, peanuts, and 1/4 cup of the dressing to skillet. Toss to coat. To serve, toss salad with remaining dressing; top with chicken mixture and serve immediately.
BBQ Pork (or Chicken) Salad
1 pork tenderloin
1 tbs. vegetable oil
2 tbs BBQ rub
1/4 cup ranch dressing
1 tsp. BBQ rub
1 package lettuce (I like romain, but you can use iceberg if you like)
2 cups cole slaw miz
1 purple onion
1 cup thawed frozen corn
Brush tenderloin with oil and rub with BBQ rub. Bake until thermometer reaches 150. (for chicken temperature needs to be 170). Combine all ingredients.
Chicken Avocado & Grapefruit Salad
Chicken
1 lb. chicken breasts
1 tbsp Citrus Rub (from Pampered Chef)
1 tsp olive oil
Dressing and Salad
1 large ruby red grapefruit
1 tbsp orange marmalade
3 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
4-6 radishes
1 firm, ripe avocado
1 bag fresh baby spinach
1/2 cup sliced red onion
For chicken, combine ingredients. Cook over medium heat 5 minutes. Turn chicken over and cook another 4- minutes. Let chicken stand on cutting board 10 minutes. For dressing, zest grapefruit, cut in half and juice 1/4 cup juice. Combine zest, juice, marmalade, oil, salt and pepper. Mix well. For salad, slice radished. Peel and dice avocado. Slice chicken crosswise into thin strips. Place spinach in bowl. Top with chicken, radishes, avocado and onion. Pour dressing over salad. Serve immediately.
*All these salad recipes came from The Pampered Chef, Season's Best cook books.
Sunday, August 17, 2008
Chicken Pot Pie & Broccoli Soup
Chicken Pot Pie
I have 2 recipes for Chicken Pot Pie. Here are both of them.
Crockpot Chicken Pot Pie
4 Chicken Breasts
5 potatoes (peeled & diced)
1 medium onion (diced)
3 cups carrots ( I use the baby carrots and slice them in half.)
2 cans cream of chicken soup
Salt, Pepper & Garlic to taste
Put all ingredients together in crockpot. Cook on high 3-4 hours. 10 minutes before serving, pour in 2 cans chicken broth. Stir. Serve over biscuits.
Chicken Pot Pie
2 cups frozen mixed vegetables, thawed
2 cups diced chicken
2 can cream of chicken soup
Mix together
Mix:
1 cup Bisquick
1/2 cup milk
1 egg
Salt & Pepper to taste
Pour Bisquick mix over chicken mixture. Bake at 400 until golden brown, about 30 mins.
Broccoli Soup
I also have 2 recipes for this.
Chicken Broccoli Soup:
1-2 lbs chopped broccoli
1 medium onion
4 cups white sauce
2 cups chicken broth
1/3 parmessan
1/4 tsp garlic salt
Salt & Pepper to taste
2 cups cubed/cooked chicken
White Sauce:
1 cube butter
8 tbs. flour
1 tsp. salt
4 cups milk
Cook broccoli. Mix broth with white sauce. Saute onions in butter. Combine all incredients. Serve hot with grated cheddar cheese.
Broccoli Cheese Soup
1-2 cups chopped broccoli
1 1/2 cup butter
1 1/2 cup flour
8 cups milk
4 tbs. vinegar
2 cups SHARP cheddar
Salt & Pepper to taste
Steam broccoli. Mix butter, flour, and milk over medium heat. Stir until thick. Add vinegar, mix well. Add broccoli and cheese.
I have 2 recipes for Chicken Pot Pie. Here are both of them.
Crockpot Chicken Pot Pie
4 Chicken Breasts
5 potatoes (peeled & diced)
1 medium onion (diced)
3 cups carrots ( I use the baby carrots and slice them in half.)
2 cans cream of chicken soup
Salt, Pepper & Garlic to taste
Put all ingredients together in crockpot. Cook on high 3-4 hours. 10 minutes before serving, pour in 2 cans chicken broth. Stir. Serve over biscuits.
Chicken Pot Pie
2 cups frozen mixed vegetables, thawed
2 cups diced chicken
2 can cream of chicken soup
Mix together
Mix:
1 cup Bisquick
1/2 cup milk
1 egg
Salt & Pepper to taste
Pour Bisquick mix over chicken mixture. Bake at 400 until golden brown, about 30 mins.
Broccoli Soup
I also have 2 recipes for this.
Chicken Broccoli Soup:
1-2 lbs chopped broccoli
1 medium onion
4 cups white sauce
2 cups chicken broth
1/3 parmessan
1/4 tsp garlic salt
Salt & Pepper to taste
2 cups cubed/cooked chicken
White Sauce:
1 cube butter
8 tbs. flour
1 tsp. salt
4 cups milk
Cook broccoli. Mix broth with white sauce. Saute onions in butter. Combine all incredients. Serve hot with grated cheddar cheese.
Broccoli Cheese Soup
1-2 cups chopped broccoli
1 1/2 cup butter
1 1/2 cup flour
8 cups milk
4 tbs. vinegar
2 cups SHARP cheddar
Salt & Pepper to taste
Steam broccoli. Mix butter, flour, and milk over medium heat. Stir until thick. Add vinegar, mix well. Add broccoli and cheese.
Saturday, August 16, 2008
Hawaiian Chicken & Lemonade Chicken
I got these 2 recipes mixed up today. Here are the real recipes! Sorry.
Hawaiian Chicken:
4-6 Chicken Breasts
1 can crushed pineapple (yes, Marie, you can use the rings too)
16 oz BBQ Sauce (I recommend KC Masterpiece)
Combine pineapple & BBQ sauce, pour over chicken in crockpot. Cook on high 3-4 hours or on low 6-8. Serve over rice.
Lemonade Chicken:
4 Chicken Breasts
1 can Frozen lemonade, thawed
3tbs. brown sugar
1 tbs. vinegar
1/4 cup ketchup
Stir Lemonade concentrate, brown sugar, vinegar and ketchup together. Pour over chicken. Cook on high 3-4 hours or on low 6-8. Serve over rice.
* Both these recipes came from 101 Things to Do With a Crockpot by Stephanie Ashcraft and Janet Eyring
Hawaiian Chicken:
4-6 Chicken Breasts
1 can crushed pineapple (yes, Marie, you can use the rings too)
16 oz BBQ Sauce (I recommend KC Masterpiece)
Combine pineapple & BBQ sauce, pour over chicken in crockpot. Cook on high 3-4 hours or on low 6-8. Serve over rice.
Lemonade Chicken:
4 Chicken Breasts
1 can Frozen lemonade, thawed
3tbs. brown sugar
1 tbs. vinegar
1/4 cup ketchup
Stir Lemonade concentrate, brown sugar, vinegar and ketchup together. Pour over chicken. Cook on high 3-4 hours or on low 6-8. Serve over rice.
* Both these recipes came from 101 Things to Do With a Crockpot by Stephanie Ashcraft and Janet Eyring
Ginger Chicken
This is one of our family's favorites! It is great the next day over salad greens!
Marinade:
1/2 cup ginger root chopped (not fine)
2 cups soy sauce
1 cup oil
2 cups ginger ale
2 cloves garlic
Marinate 4-6 chicken breasts at least 2 hours before grilling. Serve with Chicken Rice and Mango Salsa.
Chicken Rice:
Melt 1/4 cup butter over medium-high heat
Add 2 cups rice
Brown rice in butter about 2 minutes.
Add 2 tbs chicken boullion (2 cubes) to 5 cups water.
Pour water over rice. Add 1/2 cup parsley. Bring to boil. Lower temperature to medium-low. Cook until rice is tender and water evaporated.
Mango Salso:
Peel & Dice 2 ripe mangos
Dice & Seed 1 Red Bell Pepper
Dice & Seed 1 Large jalapeno (more if you like HOT)
Slice 2 green onions
1/4 cup lime juice
1/8 cup vinegar
1/8 cup oil
Salt & Pepper to taste
Marinade:
1/2 cup ginger root chopped (not fine)
2 cups soy sauce
1 cup oil
2 cups ginger ale
2 cloves garlic
Marinate 4-6 chicken breasts at least 2 hours before grilling. Serve with Chicken Rice and Mango Salsa.
Chicken Rice:
Melt 1/4 cup butter over medium-high heat
Add 2 cups rice
Brown rice in butter about 2 minutes.
Add 2 tbs chicken boullion (2 cubes) to 5 cups water.
Pour water over rice. Add 1/2 cup parsley. Bring to boil. Lower temperature to medium-low. Cook until rice is tender and water evaporated.
Mango Salso:
Peel & Dice 2 ripe mangos
Dice & Seed 1 Red Bell Pepper
Dice & Seed 1 Large jalapeno (more if you like HOT)
Slice 2 green onions
1/4 cup lime juice
1/8 cup vinegar
1/8 cup oil
Salt & Pepper to taste
Welcome to my Kitchen
Ok, so I decided to do this after Super Saturday today. I figured this would be the easiest way to get all my favorite recipes out to all of you. These recipes are tried and true straight from my kitchen. I hope you enjoy.
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