Chicken & Broccoli Hugs

Want a super easy, yummy dinner?  My sister-in-law taught me this one.  Only 5 ingredients.

ingredients

1 can rolled crescent dough

2 cups chicken, cooked & cubed

2 cups broccoli, cooked (I steam mine)

1 cup shredded cheddar cheese

1 can cream of chicken soup

Salt & pepper

instructions

Place chicken, broccoli and cheese--at the proportion you want--in the middle of each doughy triangle.  Fold up the sides, line up on a baking sheet.  Bake at 350 until golden brown.

While they are cooking, heat up the cream of chicken soup in a medium saucepan.  Salt and pepper to taste.  Use this as a dipping sauce for your rolls.

P.S. Something I learned this from my friend while she was in culinary school was to always season my meat, and it has made a difference in the taste of my food for sure.  So when making this dish, salt and pepper your chicken too!

Bacon Ranch Chicken

I made this beyond DELICIOUS Crock Pot dinner last night and lo and behold, I forgot to take a picture! Hopefully the name of it will draw attention and make you want to try it. It is really good. And this is coming from someone who doesn't like bacon (me!) but it gives it a really good flavor. Here's the recipe!

3-4 chicken breasts...

Mix together:
1 small can cream of chicken
1 cup sour cream
2 slices of raw bacon, cut up
less than half of dry ranch dressing (a lot makes it really salty)
a little bit of minced garlic or garlic powder

Pour over raw chicken and make sure you get the sauce in between chicken. Cook on high for 2-2 1/2 hours. (Mine cooks it fast) So watch it and make sure it is thoroughly cooked. When done, cut up chicken in cubes or shred it and put back in crock pot. Cook about 2-3 cups of wide eggs noodles and pour in crock pot and mix.

Easy smeasy right? And SO, SO good. Enjoy!!

Homemade Chicken Potpie

Not to toot my own horn, but this was the perfect Thanksgiving Kick-Off  I could ever do. ;)  Using my much loved recipe book from The Food Nanny, I attempted this daunting task of making my very own homemade Chicken Potpie.  Note: At first it seemed daunting, as I have never made pastry dough before--or even a pie!--but it was surprising SIMPLE.

 My family, especially my husband, loved this meal.  Such a guy's meal right? Meat and potatoes hugged with flaky pastry dough.  I mean come on.  My kids helped me make everything, that's me rolling the pastry dough and my daughter (5) taking the picture!  I loved everything about this meal, and I hope you will too!  Give it a try, it's really not as hard as it looks and delicious!

ingredients

PASTRY for a double-crust pie:

2 1/2 cups flour

1 t salt

3/4 cup shortening

1/4 cup (1/2 stick) chilled butter, cut in small pieces

4 to 6 tablespoons ice-cold water

FILLING

2 small bone-in chicken breasts (about 1 pound)  *I didn't have bone-in, so I just used regular de-boned chicken breasts

3 Yukon gold or russet potatoes, diced

2 carrots, sliced crosswise

2 t chicken bouillon granuels

1/2 t salt

1/4 cup flour

1/4 cup cold water (or broth)

1/2 cup frozen peas

instructions

1. To make the pie crust, stir the flour and salt in a large bowl. Cut in the shortening and butter with a pastry blender until the mixture resembles coarse crumbs. Sprinkle with the ice water, a tablespoon at a time, and stir with a fork to moisten all the dough. Gather the dough into a ball with your hands. Divide the dough in half. Roll out one half on a lightly floured surface and fit it into a 9-inch pie dish (deep-dish is ideal). Roll out the other half and set aside.

2. Put the chicken breasts in a large saucepan and cover with water. Bring to a boil over high heat. Decrease the heat, cover, and simmer until tender, about 18 minutes. Remove the chicken to a cutting board or plate.

3. Add the potatoes and carrots to the hot broth and return to boiling. Decrease the heat, cover, and simmer until the vegetables are tender, about 15 minutes. Meanwhile, tear or cut the chicken off the bones into bite-size pieces, discarding skin, fat and gristle. Remove the vegetables from the simmering broth with a slotted spoon and set aside with the chicken pieces.

4. Measure the broth and add water, if necessary, to make 2½ cups. Return to the pan and simmer, stirring in the bouillon and the salt.

5. Preheat the oven to 350 degrees.

6. Stir the flour into the cold water in a small bowl or measuring cup. Stir into the broth and increase the heat to medium. Stir constantly until the broth thickens.

7. Add the chicken to the broth along with the potatoes, carrots and peas. Stir to combine. Pour the filling into the pastry-lined pie dish. Cover with the top crust, seal and flute the edges, and cut a slit in the top for the steam to escape. Bake 40 minutes, or until the crust is light brown. Serve immediately.

[Cook Challenge: Fruits of Your Labors] Skillet Chicken Parmigiana + Corn on the Cob

Fruits of my labor...dish #1.
I am still in awe that this husky, golden gem came out of my very own garden.  I totally geared up for failure with my single, humble row of corn; especially after I found you really need to plant corn in at least 3x3 grids.  But I am very proud to say, we have harvested our corn!

I paired our corn with this family favorite recipe: Skillet Chicken Parmigiana.  Mmmmm.  A splendid dinner indeed.

sweet salsa shredded chicken enchiladas.

this is two of my favorite recipes rolled into one. dinner was GOOD tonight.

sweet salsa shredded chicken.

ingredients:
4-5 chicken breasts
1 1/2- 2 cups medium salsa {i use kroger brand}
1/4 cup brown sugar
1/3 cup peach juice {i used the juice from some canned peaches, but you could also use a can of peach flavored juice or something similar.}

directions:
combine salsa, juice & brown sugar. pour over chicken in slow-cooker. cook a few hours until chicken is done. {this is vague because i used frozen chicken breasts and i cooked it about 4 hours on high. so it depends on your chicken and your slow-cooker!} remove chicken, shred, and return to slow-cooker. heat 20-30 minutes. serve in any mexican dish! i've used it in salads, quesadillas, and enchiladas.

chicken enchiladas.

ingredients:
2 chicken breasts or 2 cans of chicken {i used the equivalent of my salsa chicken}
1 can black olives
1 can green chilies
green onions
sour cream
1 can cream of chicken soup
shredded cheddar cheese
5-6 tortillas

directions:
cook and shred chicken. reserve broth. to chicken, add olives, chilies and green onion. moisten with sour cream. fill tortillas with chicken mixture. thin chicken soup with reserved broth. pour half of the sauce in bottom of a glass 9x13 pan. place filled tortillas in pan. pour remaining sauce over enchiladas. top with cheese. bake at 350 degrees for 30 minutes.

Chicken Pillows

 Ingredients:

2 small pkgs. Cream Cheese - 6 0z. total

2 cans crescent rolls

2/3 Cup dry stuffing crumbs (or if you are out of stuffing like I was, Italian bread crumbs work good)

1 1/4 Cups butter; divided

2 Cups cooked, chopped chicken

1/8 tsp. pepper

1 can Cream of Chicken soup

Directions:

Cook chicken if not already cooked. Season to your specific taste... I used a little olive oil, pepper and no salt seasoning (from costco)

Mix cream cheese, 1/4 Cup butter, and pepper. 

Fold in chicken.

Unroll crescent rolls, spoon heaping spoonful of mixture onto each roll and fold edges over. Seal edges. Melt the remaining butter and dip each chicken bundle in the butter. Roll in stuffing. Bake at 350 degrees for 20 - 30 minutes. 

Then serve with warm soup as gravy.

Holy Yumm-o...

You have to try it!

Chicken Cordon Bleu

Ingredients

• 6 skinless, boneless chicken breast halves
• 6 slices Provolone cheese
• 6 slices ham
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 6 tablespoons butter
• 1/2 cup dry white wine
• 1 teaspoon chicken bouillon granules
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream

Directions

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast. Fold chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

This is a favorite in our house. For my husbands birthday- this is all he wanted. 

chicken & wild rice.

this dish is nothing amazing to look at, but it was a really fast and easy {and yummy} dinner. my whole family enjoyed it.

ingredients:
2 6-oz. pkgs. quick-cooking long-grain & wild rice with seasoning packets {rice-a-roni, uncle ben's, etc}
4 boneless, skinless chicken breasts, cut into 1" cubes
1 can cream of mushroom soup
1 1/3 cup frozen mixed vegetables, thawed
3 cups water

directions:
gently stir together all ingredients. spread into an ungreased 9x13 pan. bake, uncovered, at 350 degrees until juices run clear when chicken is pierced with a fork, about 45 minutes, stirring occasionally. serves 6-8.

bacon wrapped chicken.

this was a big hit with my husband, naturally. men and their bacon, right???

ingredients:
2 boneless, skinless chicken breasts, flattened to 1/2 inch thickness
1/2 tsp salt
1/4 tsp salt
2 tbsp chive and onion flavored cream cheese, softened and divided
2 tbsp chilled butter, divided
1/2 tsp dried tarragon {i substituted thyme since i didn't have any}
2 slices bacon

directions:
sprinkle chicken with salt and pepper. spread one tbsp cream cheese over each chicken breast; top with one tbsp butter and 1/4 tsp tarragon. roll up and wrap with one slice bacon; secure with a toothpick. place chicken seam side down on an ungreased baking sheet; bake at 400 degrees for 30 minutes or until juices run clear when chicken is pierced with a fork. increase temperature to broil; broil 8-10 minutes or until bacon is crisp. serves 2.

ummmmm just as i was typing this i realized i forgot that last broiling step! i was about to add that next time i would broil it for a few minutes :)

white chicken chili.

basically this recipe rocks. a great rainy day recipe, and lucky you, it's a rainy day!

ingredients:
2 tbsp olive or canola oil
1 lb boneless, skinless chicken breasts
1 packet of chicken taco seasoning
1 medium onion, chopped {1/2 cup}
2 cloves garlic, minced
1 {14 oz} can chicken broth
1 medium red bell pepper, chopped
1 tbsp chile powder
1 tsp ground cumin
1 tsp salt
1/2 tsp sugar
1/2 tsp ground red pepper {cayenne}
2 cans {15 oz each} white cannellini beans, drained
1 can {4.5 oz} chopped green chiles
1/4 cup chopped fresh cilantro
1 container {6 oz} greek fat free plain yogurt, can be replaced with sour cream

directions:
in a 4-quart saucepan or dutch oven, heat oil over medium heat. rub chicken with taco seasoning and cook with the onions and garlic 5-7 minutes, stirring occasionally, until chicken is no longer pink. remove the chicken from the pan and shred with a fork. add the shredded chicken back to the saucepan and stir in remaining ingredients, except cilantro and yogurt. heat to boiling. reduce heat; cover and simmer 10 minutes, stirring occasionally. remove from heat; stir in cilantro and yogurt or sour cream. serve with additional yogurt/sour cream and chopped cilantro, if desired.

note:
i didn't stir in the cilantro because my husband doesn't like it. i just served it on top of mine.

Chicken Breast with Crab and Artichoke Stuffing

The name of this recipe actually begins with Creole Chicken Breast. I thought I had the needed seasoning to make this a "creole" dish, but I couldn't find it. So I made due. Still really yummy.

Ingredients
Chicken:
1 to 1&1/2 lb chicken breast (I used two chicken breasts, and sliced three thin cutlets from each)
Salt and Pepper
A few pinches of poultry seasoning (I did not use this)

Stuffing:
2 green onions, finely chopped
1 rib celery, finally chopped
2T olive oil
1 can artichoke hearts, drained and chopped (I have the big Costco jar. I used about 1&1/2 c)
1/2 c chicken broth
8 to 10 oz crab meat (I always use real meat, I don't know if this will work with imitation)
2 sliced white bread, toasted and buttered (I used 4 slices)
1 t old bay seasoning (I didn't have this. So I added Cajan seasoning and freshly ground peppercorn)
Salt and pepper to taste

Creole Sauce
1T olive oil
1 pat butter
1 c dry sherry (I didn't have this either)
1 c chicken broth (I used the rest of the can, about 1&1/2 c)
1T cornstarch

Instructions
Chicken:
As I mentioned above, I sliced the chicken breasts into thin, flat slices. And set aside.

Stuffing:
Add olive oil to a pan and saute the green onions and celery for about 3 minutes. Add the cut up artichoke hearts and the chicken broth. Cook for about a minute. Add the crabmeat and heat. Cut the toast into cubes and add to pan. Add seasoning and cook until stuffing is moist.


Roll the stuffing into the chicken. I used toothpicks to keep them rolled.


Add butter and olive oil from the sauce to the pan. The instructions say to cook the chicken in the pan and cook for 2 to minutes per side. Rolled with toothpicks, there are quite a few "sides". I cooked the chicken thoroughly on each side.


Sauce:
Don't rinse out the pan after cooking the chicken. Add the wine and/or broth to the pan. Once comes to a boil, reduce heat and add cornstarch to thicken. I then put the chicken back into the sauce so serve.

Enjoy!

Roast Chicken with Gravy by The Food Nanny

 Dinner #5: Roast Chicken with Gravy

Time: Long

Price: $$$$

My thoughts:  Surprisingly easy!  Not to mention really good.  I'm not gonna lie, it was my first time ever having cooked a young chicken.  Poor thing. I was kinda freaked out touching it before it was cooked, thinking "this was once a young chicken not too long ago."  But I succeeded in setting my emotions aside and savored it's deliciousness once cooked.

What I loved: That I can now cook a bird on my own.  I think that officially makes me a mom. Does it not? And I loved making homemade gravy from it's drippings . . . man, call me Betty people! And of course we loved the leftovers.

ingredients

1 whole young roasting chicken, 5-6 pound

1 pinch seasoned salt

1/4 flour

1 pinch lemon pepper

1 1/2 cup chicken broth

1 pinch salt and ground black pepper

instructions

Preheat oven to 375 degrees.  Discard any giblets and wipe the chicken inside and out with a damp paper towel; discard the towel immediately. (This is the preferred way to "rinse" a chicken, for food safety.)  Place the chicken in a shallow roasting pan or 9x13-inch metal baking pan. Sprinkle the chicken with lemon pepper and seasoned salt.  Roast uncovered 1 1/4 to 1 1/2 hours, basting with the pan drippings during cooking if desired.  Or pour a little chicken broth over the chicken a couple of times to keep it moist.  Check for doneness with an instant-read thermometer.  The chicken is done with the thigh juices run clear with pricked with a fork, or at 170 to 175 degrees.  If you like the dark meet falling off the bone, roast until  the thigh registers 180, but at this point the breast meat may be dry.  Transfer the chicken to a platter and tent with aluminum foil to keep warm while making gravy: leave the juices in the baking pan.  Add 1 1/2 cups of the chicken broth to the juices.  In a small bowl or measuring cup, make a paste of 1/4 cup of chicken broth and the flour.  Stir until smooth. Place pan over medium-high heat and bring the juices and brother to a boil.  Add the paste, stirring constantly with a whisk for 2 min or until mixture is thickened.  Season with salt and pepper.  Add more past if the gravy is too thin, or add more broth if too thick.

Easy Chicken Cordon Bleu by The Food Nanny

Dinner #3: Easy Chicken Cordon Bleu
Time: Long
Price: $$$$
Servings: 4

My Thoughts: A-maz-ing!  This is, so far, my FAVORITE meal.  Oh my word, this turned out so yummy!  The chicken was so sweet and succulent, seriously.  Anthony was bummed he worked the late shift on the night I made these . . . I took a picture of it with my cell phone and sent it to him (ruthless I know!)  He did have it for leftovers the next day and said it was fabulous.  This dinner just made my Top Ten.

What I loved:  Making my own bread crumbs!  Wha?  Whoda thunk it was so easy and cheap?  I also really liked learning a little bit more about how to keep chicken moist when cooking.  A tip I'll use in the future for sure.  Thank you Food Nanny!

ingredients
2 slices white or wheat bread
4 slices deli ham
8 T cold butter
4 small chicken breasts (I used two large, and cut them in half lengthwise)
6 thin slices swiss cheese

instructions
Tear bread into uniform pieces and pulse in blender to make crumbs.  Set aside.  If you are using frozen chicken breasts, while they are still slightly frozen, place breasts between sheets of wax paper or resealable plastic bags and pound with a meat mallet (I used freezer paper and a hard ice cream spoon!) to 1/8 inch thickness; don't pound too thin or the breast could fall apart in rolling.  If you are using fresh breasts, remove the extra fat and cut into the breast to remove the gristle.  Then pound to flatten.  Lay the flattened breasts side by side on a platter, sheet pan, or a sheet of wax paper.  Preheat oven to 350 and grease a small baking dish (see mine in pic).  Sprinkle each breast with salt.  Add 1 slice of ham, 1 slice of cheese, and 1 T butter.  Roll up the breasts tightly and tuck in the ends.  Place them seam side down in the prepared baking dish.  When you have all the breasts in the dish, top each with 1T of butter and 1/2 slice of remaining cheese (butter helps keep the chicken moist!).  Bake 40 to 50min.  Cover the dish with foil when the chicken browns, to prevent it from drying out.  The chicken is done when it is no longer pink and is tender.

Chicken and Potatoes Italiano by The Food Nanny

Dinner #2:  Chicken and Potatoes Italiano

Time: Long

Price: $$$$ (I found my drumsticks on sale for less than .50 cents each!)

Servings: however many pieces of chicken you use!

My thoughts: A delightful comfort food.  I've never cooked with drumsticks before, so I was pretty nervous I was going to mess things up.  But to my advantage, I didn't.  Again my dinner turned out! Round of applause for me!  This recipe was soooo easy.  And super simple.  I stuck this in the oven before I left to take my daughter to dance, and when I returned it was nearly done.  We paired this entree with Green Bean Casserole*, a family favorite).

What I loved: Using fresh rosemary - and realizing just how much that little amount of Rosemary really does flavor it!

ingredients

6 medium russet potatoes (2 pounds) peeled and quartered lengthwise

1/4 cup olive oil, divided

6 chicken drumsticks

6 chicken thighs (I omitted these, and just did drumsticks)

1 freshly ground black pepper

2 medium white onions, thickly sliced

2 T fresh Rosemary leaves or 2 teaspoons dried coarse salt

directions

Preheat oven to 400.  Place potato and onion pieces in a sheet pan or other large baking pan, drizzle olive oil over them, saving 2T for chicken.  Remove the skin from the chicken pieces if desired.  Rub the remaining 2 T of olive oil over the chicken and place in the pan between the potatoes and onions.  Sprinkle the rosemary on the chicken.  Sprinkle the salt and pepper generously over all.  Bake for 30mins.  Turn the potatoes and onions and continue baking until chicken is cooked through and the vegetables are tender, 15 to 25 mins more.

*Green Bean Casserole
ingredients
2 cans green beans
1 can cream of mushroom soup
1 can Frech's French Dried Onions
1/3 cup milk

directions
Mix all ingredients, except for half of the dried onions, in a 9x13 pan.  Top with remaining half of dried onions.  Bake uncovered at 350 for 30 minutes or until heated through.

Chicken Salsa Casserole by The Food Nanny

And we're off!  I've started my Food Nanny challenge and am so far very pleased.  Here is dinner numero uno:

Dinner #1: Chicken Salsa Casserole
Time: short
Price: $$$$
Servings: 6

My thoughts: A south of the border hit.

I really liked this dish.  I invited my mom over for dinner on the same night I tried this recipe out, crossing my fingers it would turn out.  And it did.  We paired this yummy Mexican dish with our famous trio: salsa, sour cream, and tortilla chips.  I'll be making this dish again.

What I loved: The texture from the corn tortillas and the Monterrey Jack cheese, instead of using plain ol' cheddar.

ingredients
18 corn tortillas, cut into wedges
1 can water
3 chicken breasts, cooked, skinned, cubed
2 cans cream of chicken
1 can green chilies
1 pound Jack Cheese, grated

directions
Combine tortillas, cream of chicken soup, can of water, chilies, and chicken in a 13x9 baking pan.  Cover top of mixture with one pound of grated Jack Cheese.  Bake at 350 for 30 min or until it is hot throughout and cheese is golden.

Strawberry Walnut Salad

I didn't mean for my Live Longer Lunch challenge to first be a typical salad.  But here we are.  It was tasty - so thought I'd share. More to come... :)

ingredients

spring mix salad

cut up fresh strawberries

feta cheese

walnuts

shredded chicken

strawberry vinaigrette dressing

toss together and enjoy!



apricot chicken.

this is suuuuper simple and the chicken turned out really moist and flavorful. i'll definitely be making this again.

ingredients:
1 small jar apricot preserves
1 envelope onion soup mix
1 {8 oz} bottle French salad dressing
8 boneless, skinless chicken breasts

directions:
preheat oven to 350. place chicken in shallow baking dish. mix apricot preserves, onion soup mix, and French dressing in bowl. mix well. pour mixture over chicken. bake in oven for one hour and serve.

Sweet Salsa Chicken

I got this recipe out of one of my favorite recipe books called The Domestic Art: A Collection of Fine Recipes - a book my sister in law gave me a few Christmases ago.  It seems almost every recipe I've tried out of this book has been a success and new favorite.  So I'm pleased to share yet another recipe from it . . . super easy Sweet Salsa Chicken.

ingredients
1 pkg. taco seasoning
4 chicken breasts
2 T. oil
1 c salsa
1/4 c apricot jam (I used apple)
1/4 c water
1 T cilantro
1 T lime juice
1 (15 oz) can black beans, rinsed and drained

instructions
Cut chicken into bite size pieces.  In large skillet heat oil; add chicken and taco seasoning and cook until juices run clear.  Add salsa, apricot jam, water, cilantro, and lime juice.  Bring to a boil.  Stir in beans, reduce heat and simmer 20 minutes.  Serve over rice.

Cheesy Chicken & Broccoli Bake

ingredients

1 pkg Stove Top

1 can cream of chicken

1.5 lbs cubed chicken, cooked

1/2 to 1 bag frozen broccoli florets, thawed

1/2 cup milk

1/2 cup shredded cheese

instructions

Preheat oven to 400. Prepare Stove Top according to package. Whisk soup, cheese, and milk in a 9x13 baking dish. Add broccoli and chicken. Top with cooked stuffing. Bake for 30 minutes without tinfoil.

Chicken Cordon Bleu Casserole

4 boneless chicken breasts
Swiss cheese slices
Ham slices
1 can cream of chicken soup
1/2 cup sour cream
Saltine crackers
1/2 tsp paprika
1/2 tsp parsley

Place chicken in a skillet and cook for 4 minutes on each side. (You can cook the chicken with Red Flame Seasoning Salt) Cut into bite-size pieces and place in a 9x13 inch baking dish sprayed with cooking spray.

Layer Swiss cheese on top of chicken followed by a layer of ham.

Mix soup and sour cream together and spread on top of ham.

Crush saltine crackers and add the spices. Sprinkle on top of soup mixture.

Bake at 350* for 45 minutes.