I wanted a quick and easy recipe using a rotisserie chicken that I picked up at the store and this recipe was perfect. I made this gluten free by using rice flour but you can use all purpose flour. This recipe turned out to be VERY forgiving as in my rush I added all of the broth into the pan instead of adding a small amount then the flour to thicken the sauce BUT to my surprise the sauce thickened nicely! That was a very happy surprise! I served this over rice but pasta would be delicious as well. Jim, Robby and I really enjoyed this dish. This will become a regular on my menu!
INGREDIENTS
1 rotisserie chicken, shed the chicken into pieces. Don’t add the skin
1 onion, chopped
1 Tablespoon olive oil
2 cups chicken stock
1/2 cup dairy free sour cream or regular
1 Tablespoon sweet paprika
1 teaspoon mustard powder
1/4 cup rice flour or all purpose
2 cloves of crushed garlic
Salt to taste
Pepper to taste
Cooked rice for serving/or pasta
DIRECTIONS
In a large skillet over medium heat add the olive oil, garlic and chopped onion. Cook until the garlic and onion have softened, about 5-6 minutes. Add the chicken stock into the pan along with the flour and let cook until you get the desired thickness, if it gets too thick simply add more stock. Add 3 cups of your cooked, shredded chicken. Add paprika, mustard powder and sour cream. Mix well. Add salt and pepper to taste. Once the chicken is warmed through remove from heat and serve warm.
Can be served over cooked rice as we did or over cooked pasta.
Enjoy!
I did not have asparagus on my grocery list but my grocery store had just put some out and it looked really good. I could not resist grabbing a bunch! I did not follow a recipe but just threw this side dish together with just a couple other ingredients that I had on hand. Jim and I both really enjoyed this asparagus dish and will be making this often.
INGREDIENTS
1 bunch of Asparagus, bottoms trimmed
2 Tablespoons of olive oil
Salt
pepper
1/2 cup Gruyere cheese
DIRECTIONS
Move your oven rack onto the upper portion of your oven and turn the oven to broil. Leave the oven door ajar.
On a foil lined baking sheet add the asparagus layering them on an even layer. Drizzle with olive oil, add a pinch of salt and pepper. Grate the gruyere cheese over the asparagus. Place in the oven still leaving the door slightly open. These cook very fast so it’s important to watch them. When the cheese is melted and the asparagus is lightly crisped they are done. This took me under 10 minutes but if you have larger asparagus it may take just a slightly bit longer. Serve warm.
Enjoy!
This recipe came out of necessity as the last few times I have gone to the grocery store then get home it seems to be noon time and I’m looking for lunch! So this is what came out of it! Go to the salad bar at your grocery store of buy your favorite salad items, grab a bag of the cooked , warm , crispy chicken tenders found near the cooked rotisserie’s all you need after that is a bottle of hot honey and ranch salad dressing!
Put your salad in a bowl, chop the crispy chicken into bite size pieces and drizzle with hot honey. Add the chicken to the salad and drizzle with ranch dressing! So simple and so good with the hot honey and ranch combination! It’s been a favorite the past few weeks!
Enjoy!
One of the things Jim and I have been wanting to do for a while now is to have a crawfish boil, sadly it just hasn’t happened yet. Jim and I have been missing the motorhome this winter and were talking about all the lobster bakes we have when we are on the road so I decided it was time to order some crawfish! It’s not the crawfish boil that we are thinking about but this crawfish Alfredo is incredible. I found its best with this recipe to have everything ready to go before you start cooking as this dish came together really fast.
I did have to add some whole milk to thin the sauce as the sauce thickened up very quickly on me, although I did not measure how much milk went in I’m guessing about 1 cup. Add as much milk or as little as you need to get your desired consistency.
I purchased the crawfish from the Louisiana Crawfish Company. They have a full website with tons of choices. I purchased cooked crawfish tails that came frozen. The shipping can be pricey as it’s shipped over night.
INGREDIENTS
1 pound cooked crawfish tails
6 Tablespoon butter
2 Tablespoons minced garlic
2 teaspoons Cajun seasonings, I bought this pre mixed in the spice aisle.
Pinch of salt
Dash of cayenne pepper
1/4 cup white wine
1 pound fettuccine
16 ounces Heavy cream
1 cup whole milk, or desired amount to get the consistency you like.
1/2 cup grated Parmesan cheese
1/2 grated gruyere cheese
1 Tablespoon fresh lemon juice
DIRECTIONS
Cook the pasta according to the directions (Al Dante).
In a large skillet melt the butter over medium high heat. Once melted add the garlic and Cajun seasoning, salt, cayenne and cook stirring for a minute. Add the white wine, heavy cream and lemon juice stir to combine. Add the cheeses and stir until combined. If it starts to get too thick add the milk. Add the crawfish tails to heat through.
Add your cooked pasta to the skillet and mix well.
Serve warm with garlic bread and salad if desired.
Enjoy!
I love a one pan dish! This was so easy and fast to put together. The honey mustard sauce gave a nice sweet and savory flavor. We all enjoyed this simple dish, adding the green beans later into the cook time keeps them with a little crispy bite while the potatoes are crisp and tender.
INGREDIENTS
3 Chicken breasts, cut in half and pounded to the same thickness
1 pound of green beans, trimmed
1 pound of small potatoes, cut into even sizes
3 Tablespoons of olive oil, divided
Pinch of salt
Pinch of pepper
HONEY MUSTARD SAUCE
1/3 cup of honey
3 Tablespoons of yellow mustard
3 Tablespoons Dijon mustard
1 Teaspoon minced garlic
1 teaspoon onion powder
1 Teaspoon paprika
1 teaspoon thyme
DIRECTIONS
Pre heat oven to 350 degrees. Line a sheet pan with aluminum foil and spray lightly with non stick spray. Set aside.
Cut the small potatoes into halves or similar size and place on prepared pan. Cut your chicken in half and pound to the same thickness. Place the chicken on the sheet pan next to the potatoes. Leave some room on the sheet pan for the green beans. Drizzle the potatoes and chicken with 2 Tablespoons of olive oil add salt and pepper.
To make the sauce- add all of the honey mustard sauce ingredients together in a small bowl and mix well. Pour the honey mustard sauce over the chicken. Bake the chicken and potatoes for 20 minutes. Meanwhile prepare the sheen beans. Trim beans if needed and add them into a bowl. Drizzle 1 Tablespoon of olive oil over the beans and season with salt and pepper.
After the first 20 minute cooking time add the green beans and cook for another 20 minutes or until chicken is cooked through. Remove from oven and serve warm.
Enjoy!
