Archive | Chicken RSS feed for this section

Recipe Review: Buffalo Chicken Braid

21 Jul
We love Buffalo chicken wings around here.  I don’t care for chicken on a bone, so we go boneless.  When I came across this recipe on Do You Know the Muffin Pan blog, I knew that I had to give this recipe a try.  Seriously, what could be bad about spiced up chicken wrapped in pizza dough?  Sounds like a winner to me.  This recipe is super easy.  Braiding the dough is a few extra steps but totally worth it.  Amy has step by step instructions with pictures to help you get the idea of how to braid the dough.  I used a canned pizza dough and canned chicken for a super fast dinner.  Also, I didn’t have any blue cheese dressing, so I made mine without.  The next time I make it, I will use my own dough and cook and shred some chicken breast to replace the canned chicken.  My family loved this meal and have asked for me to make it again.

Enjoy!

Buffalo Chicken Braid
(adapted from the original recipe by Amy @ Do You Know the Muffin Pan)
1 can chicken breast, drained (or 2 chicken breast, cooked and shredded)
1 can pizza dough
2 cups cheese, divided (I used a combination of blue cheese and Italian blend shredded cheese)
1/2 cup red onion, finely diced
1/2 cup Frank’s Red Hot Sauce

Preheat oven to 425 degrees.  In a small bowl, add chicken and hot sauce.  Mix with a fork breaking up any large lumps while incorporating the sauce.  Set aside.  Unroll pizza dough.  Measure 3″ from the long side of the dough and lightly score (not cutting through the dough) on each side.  In the middle section, sprinkle one cup of the cheese making sure to spread it so it covers from the top to the bottom of the dough.   Next, spread the diced onions.  Add the chicken.  Sprinkle the rest of the cheese making sure to cover as much of the chicken as you can. Cut 1 inch thick strips on either side. To braid, pick up one strip and fold it over, pressing it against the opposite strip, continuing until you reach the bottom.  You can tuck the bottom ends under, but it is not necessary.  Bake for 12 to 15 minutes or until golden.  Allow to cool for few minutes before cutting.

Linked To:
*It’s a Keeper: It’s a Keeper Thursday
*Paisley Passion: Thrilling Thursday
*Miz Helen’s Country Cottage: Full Plate Thursday
*Simply Sweet Home: Friday Favorites
*Bizzy B. Bakes: Bake with Bizzy
*Paisley Passions: Fun w/Food Friday
*Six Sister’s Stuff: Strut Your Stuff Saturday 
*I Heart Naptime: Sundae Scoop 

     

Recipe Review: Crock Pot Chicken Parmesan

9 Mar

When I came across Monster Mama’s post for Crock Pot Chicken Parmesan, I knew that I would be making it in the very near future.  In fact, I featured it on a Must Try Tuesday post.  I love when I can use my crock pot…it just makes getting dinner on the table on those hectic days, so much easier.  It also sounded like the perfect Sunday dinner.  After all, who doesn’t love the smell of a cooked meal after getting home from church? 

What makes this recipe unique, in my opinion, is that you don’t have to pan fry the chicken in the breading before adding it to the crock pot.  You simply dredge your uncooked breast in egg and bread crumbs and add it to the crock pot.  So super simple!

I made just a few changes to the recipe.  Instead of using a jar sauce, I used my roasted Roma tomatoes which made this dish out of the world good!  I also did not have mozzarella slices on hand so I used shredded.  I wish there was smell-a-vision!  My kids came in and out of the kitchen several times asking if dinner was ready because it smelled so good and they wanted the yummy goodness…lol!

I highly recommend this recipe to any and all…especially if you are looking for a hearty delicious meal that doesn’t require a lot of time!

Crock Pot Chicken Parmesan
(adapted from recipe at Monster Mama)
{print}

Ingredients
3-5 boneless, skinless chicken breasts

1/2 c Italian seasoned bread crumbs
1/2 c grated Parmesan cheese
1/4 tsp black pepper
1/4 tsp kosher salt
1 Tbsp olive oil
1 egg beaten
1 cup shredded mozzarella
1 batch roasted Roma tomatoes (makes 6 cups, use more or less to your liking)

Directions
Drizzle olive oil all over bottom of the crock pot. In a medium bowl or shallow plate, beat egg. In another bowl or shallow plate, mix bread crumbs, spices and grated cheese together and set aside. Dip each chicken breast into egg and then dredge in your breadcrumb mixture, making sure to evenly coat all sides. Place coated chicken on the bottom of crock pot. Sprinkle mozzarella on top of the chicken and pour the roasted Roma tomatoes and sauce over the chicken breasts. Cover and cook on LOW for 6-7 hours.

Serve with over a bed of pasta.

Linked To:
 * Mandy’s Recipe Box:  Totally Tasty Tuesday
 * At the Well:  Tempt My Tummy Tuesday
 * It’s A Blog Party:  Delicious Dishes
 * All the Small Stuff:  Tuesdays at the Table
 * From Mess Hall to Bistro:  Made from Scratch Tuesday
 * Fudge Ripple:  Tuesday Night Supper Club
 * From My Tiny Kitchen:  Gold Star Wednesday
 * Life as Mom:  Ultimate Recipe Swap
 * Dining with Debbie:  What’s On the Menu Wednesday
 * It’s A Keeper:  It’s A Keeper Thursday
 * Prairie Story:  Recipe Swap Thursday
 * Miz Helen’s Country Cottage:  Full Plate Thursday
 * Mommy’s Kitchen:  Potluck Sunday
 * Six Sister’s Stuff: Strut Your Stuff Saturday

Recipe: Bourbon Chicken

17 Feb
Who doesn’t love bourbon chicken?  It is so yummy and tasty.  This is a fast recipe that is great for busy weeknights.  I served it with white rice, but a heathier alternative would be brown rice.  I would also serve with some stir fried veggies the next time I make this….which will be soon. 
Enjoy!
Bourbon Chicken
2 lbs boneless/skinless chicken breasts, cut into bite-size pieces

1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce


Heat oil in a large skillet. Add chicken and cook until lightly browned. Remove chicken and add remaining ingredients, heating over medium heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve with rice.

Linked To:
  * Simply Sweet Home:  Friday Favorites
  * Designs by Gollum:  Foodie Friday
  * Don’t Waste your Homemaking:  Unwasted Homemaking Party
  * Mommy’s Kitchen:  Potluck Sunday
  * Mandy’s Recipe Box:  Totally Tasty Tuesday
  * 11th Heaven’s Homemaking Haven:  Homemaker Monday
  * It’s A Blog Party:  Delicious Dishes
Photobucket
var _gaq = _gaq || []; _gaq.push([‘_setAccount’, ‘UA-15934707-1’]); _gaq.push([‘_trackPageview’]); (function() { var ga = document.createElement(‘script’); ga.type = ‘text/javascript’; ga.async = true; ga.src = (‘https:’ == document.location.protocol ? ‘https://ssl’ : ‘http://www’) + ‘.google-analytics.com/ga.js’; var s = document.getElementsByTagName(‘script’)[0]; s.parentNode.insertBefore(ga, s); })();

Recipe Review: Cheddar Chicken Chowder

9 Jan

When I found this recipe on one of my favorite blogs, a little lovely, I knew that my family would love this.  I have raised a bunch of corn eaters and let’s be for real…what could be better than soup with corn in it?  And of course, I was right!  My family yummed this all up leaving only one bowl for leftovers the next day.  I made a few changes but for the most part it followed the original recipe.

Cheddar Corn Chowder
adapted from the recipe by a little lovely

4 sliced bacon
1 pound chicken breasts, diced
1 cup onion, diced
4 cup chicken broth
4 large russet potatoes, peeled and diced
2 cans corn, drained
1/2 cup AP flour
2 cups milk
1 cup sharp cheddar cheese, shredded
salt and pepper to taste

Cook bacon in dutch oven until crisp.  Remove bacon from pot, crumble and set aside.  Add chicken and onion to drippings in pot; saute 5 minutes.  Add broth and potato; bring to a boil.  Cover, reduce heat and simmer for 20 minutes or until potato is tender.  Add corn.  Place flour in a bowl.  Add milk to flour and whisk until blended.  Add to soup.  Bring to a boil over medium-high heat.  Reduce to medium heat and simmer 15 minutes or until thick, stirring frequently. Stir in cheddar cheese, salt, pepper and crumbled bacon.

Print

Linked To:
  *  Mommy’s Kitchen:  Potluck Sunday
  *  11th Heaven’s Homemaking Haven:  Homemaker Monday
  *  Balancing Beauty and Bedlam
  * At the Well:  Tempt My Tummy Tuesday

Recipe: Chicken and Gnocchi Soup

9 Dec

Yum….soup!  Who doesn’t love a big bowl of yummy good soup on a cold winter’s night?  Especially one that is filled with gnocchi and creamy goodness!

I have seen several different versions of this recipe floating around.  I played around with a couple of them and this is my version of heaven in a bowl.  Serve with warm crusty bread and prepare thine self for the warmth that is about to ensue.  I had just a little bit leftover and put it in my girls lunch the next day and they were happy children and I am THE best mom, at least for the next 2 hours.

Enjoy!

 
Chicken and Gnocchi Soup

4 tbsp butter
1 tbsp olive oil
1 medium onion, finely diced
1 cup celery, finely diced
2 garlic cloves, finely grated
4 tbsp flour
1 cup heavy cream
3 cups whole milk
1 1/2 cups carrots, finely shredded
3 chicken breasts, cooked and diced
1 tsp chicken base (or use 1-14 oz can chicken broth and omit the water)
2 cups water (I used the water that I cooked the gnocchi in)
1 lb gnocchi
1 bag baby spinach, coarsely chopped
Salt to taste
Grated Parmesan cheese

Cook the gnocchi according to the package directions.  Drain and set aside, reserving the cooking water.  Saute the onion and celery in the butter and olive oil.  When the onion becomes translucent, add the garlic and cook for about 30 seconds.  Add the flour  to make a roux.  Let the butter and flour mixture cook for about one minute.  Add the cream and milk mixing well.  Add the carrots and chicken.  Once the mixture becomes thick, add the chicken base and reserved cooking water or chicken broth.  Once the mixture thickens again, add the cooked gnocchi, spinach and salt to taste.  Serve with grated Parmesan on top.

Print

Linked To:
  * Designs by Gollum:  Foodie Friday
  * Mommy’s Kitchen:  Potluck Sunday
  * Life as Mom:  Ultimate Recipe Swap

Recipe: Chicken Plops

13 Nov

Don’t let the name fool you….this recipe is awesome!

Back when I had newborn twin girls and another baby girl that was 22 months old, I was looking for easy, fast and yummy recipes.  I did not have a lot of time but still wanted to make them dinner every night that didn’t come out of a box or from a fast food restaurant.  I would have asked strangers on the street if I didn’t feel like they would think I was crazy.  One of my co-workers had mercy on me and gave me this recipe.  While these are not the most healthy thing, they are tasty and my girls still love them to this day.  I don’t make them as often as I did then, but when I need a fast and easy meal, I make these because I always have these ingredients in my pantry.  And as a bonus, I had six leftover and put them in their lunch boxes the next day.  The girls were surprised and happy that they had such a yummy lunch the next day.

I hope you enjoy these as much as we do.

Chicken Plops

2 cans crescent rolls
1 13 oz can chicken (I use Member’s Mark from Sam’s)
1 8 oz tub chive and onion cream cheese
3 or 4 slices bacon, crumbled (I also use Hormel Real Bacon Bits)
1 tsp garlic powder
salt and pepper to taste

Preheat your oven to temperature given on the package of crescents.  Unroll dough and break apart into the triangles. Mix together the chicken, cream cheese, bacon, garlic powder, salt and pepper until well mixed.  Lightly spray a baking sheet with cooking spray.  Unroll one can of rolls and separate.  Spoon one tablespoon of chicken mixture on to each crescent roll at the biggest end.  Roll the crescent roll as you normally would but close the ends so that no filling is exposed.  Pinch ends and seams so that the filling will not ooze out during baking.  Place filled rolls on prepared baking sheet about an inch apart.  Repeat steps with second can.  Bake for 13 to 17 minutes or until golden brown.  Allow to cool slightly before serving.

Print

Linked To:
  *  EKat’s Kitchen:  Friday Potluck
  *  Blessed with Grace: Tempt My Tummy Tuesday

Recipe: Chicken with Four Pepper Sauce

15 Sep

It has been ages since I last posted, but now that we are back to school and our routine is worked out, I have more time to blog.  I am also looking for quick meals now that our evenings are crazy with homework and activities. 

This chicken dish was an experiment that actually came out pretty tasty, best of all it is a slow cooker meal!    I served this over rice but I am sure it would be awesome with some buttered egg noodles.  I also served refried beans and tortillas and some of us made burritos.  It is not very spicy but it has a nice warm flavor.  The pepper and onion blend that I used contained red, green and yellow bell peppers.  I also used mild green chiles.

I think I will do more playing with it because I can totally see it as the base of a soup as well.  My daugthers loved it and asked for seconds.  I had leftovers in a warmed tortilla the next day and it was dee-lightful!

Enjoy!

Chicken with Four Pepper Sauce

3 to 4 chicken breasts (mine were frozen)
1 12 oz bag of 3 Pepper & Onion Blend (mine was frozen)
1 4 oz can diced green chiles
1/2 cup sour cream

Spray a crock pot liner with cooking spray.  Add chicken.  Pour pepper and onion blend over chicken.  Add can of diced green chiles.  Cover and cook on low 4 to 6 hours or until the chicken is tender.  Remove chicken from pot.  Use an *immersion blender to blend the peppers and onions until smooth.  Add sour cream and stir until blended.  Cube chicken and put back in the crock pot.  Cook another 30 minutes or until the sauce has thickened.  Serve over rice or noodles.

*You could also use a standard blender.

See my leftover redo post to find out how I made soup from the leftovers!

Linked to:
 * And Baby Makes Five – Colleen’s Kitchen Recipe Swap
 * Designs by Gollum – Foody Friday
 * Mommy’s Kitchen – Potluck Sunday
 * Mom’s Crazy Cooking – This Week’s Cravings