Chicken
I LOVE Pinterest! I get so many ideas and great recipes from there! What are some of your favorite things on Pinterest??
This recipe became an instant favorite with my entire family! Next time I make it I am going to double the recipe as this is made in an 8 x 8 pan. This recipe also has bacon in it and in my house even though a recipe only calls for two or three pieces, I have to make a full pound as I have the sweetest, senior dog that just goes crazy for bacon. She knows when it is baking in the oven and sits patiently until it is done and then all bets are off. She is having BACON! Daphne does crazy things for bacon and if you have a piece you better watch out as she is not opposed to begging from you and being YOUR best friend too!
How can you not love that face and not
give her that bacon?!
INGREDIENTS
1/2 pound of fettucini pasta, cooked al dente and drained
6 Tablespoons butter
3 Tablespoons flour
14.5 ounces of chicken broth
1/2 cup half and half
1 cup grated Parmesan cheese
1 1/2 cups cooked chicken (I used rotisserie chicken from my grocery store)
1/2 cup oil packed sun dried tomatoes, drained and sliced
3 slices of cooked and crumbled bacon
DIRECTIONS
Preheat oven to 350 degrees. Spray an 8 x 8 baking dish with non-stick spray. Cook pasta al dente and drain.
Melt butter in saucepan over medium heat. Stir in flour, whisk for about one minute then gradually stir in broth. Heat to a boil stirring constantly. Remove from heat. Stir in half and half and 1/2 cup of the Parmesean cheese. Stir in the cooked chicken, tomatoes and bacon. Combine well. Spoon into baking dish and top with remaining cheese. Cover with foil and bake for 25 minutes. Uncover and bake an additional 5-10 minutes until hot and bubbly.
Enjoy!
Another week another snow storm…ugh. I feel like we are living in an igloo at this point! With another storm and the possibility of power going out I made slow cooker whiskey chicken. The original recipe I looked at called for Bourbon but I did not have bourbon but I did have whiskey left over from another recipe. (Pioneer Woman’s whiskey sliders). This recipe is a little sweet with just a hint or heat, you can add more red pepper flakes if you want more heat! I served this over Jasmine rice and it was not only simple…but also delicious!
INGREDIENTS
3 Boneless, skinless chicken thighs
3 Tablespoons cornstarch
SAUCE
2 cloves of garlic, minced
1/2 teaspoon red chili flakes
1/3 cup apple juice
2 Tablespoon honey
1/4 cup brown sugar
1/4 cup ketchup
3 Tablespoons cider vinegar
1/4 cup water
1/4 cup whiskey
1/4 cup soy sauce
DIRECTIONS
Mix all the sauce ingredients in a medium size bowl. Place the chicken thighs in the slow cooker, pour sauce on top, cover and cook on low for 6-7 hours or on high for three hours. Once chicken is cooked through, remove the chicken from the slow cooker and shred using two forks. While the chicken is still out of the slow cooker combine the cornstarch and three tablespoons of water and whisk it into the sauce that is in the slow cooker. Put the chicken back into the slow cooker and cook on high for one more hour. Serve over buttered pasta or Jasmine rice.
Enjoy,
Well, winter in the northeast has certainly been a tough one. We have not gone a week without one or sometimes two big storms. The snow is everywhere and we are running out of places to put it all! Well, on one of these very snowy days, it was a day off from my job at the high school. I wanted to make something warm and spicy, so this is what I made for all of us for lunch and…it hit the spot! Really good, full of spice and flavor and best of all, just as good for lunch the next day!
INGREDIENTS
2 Tablespoons of butter
1 onion, chopped
4 cloves of garlic, minced
1 Tablespoon ground cumin
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1 (14 ounce) can tomato sauce
1 cup heavy whipping cream
2 teaspoons paprika
1 Tablespoon white sugar
1 Tablespoon vegetable oil
4 skinless, boneless chicken breasts, cut into bite sized pieces
1/2 teaspoon curry powder
1/2 teaspoon salt
Jasmine rice (cooked)
DIRECTIONS
Heat the butter in a large skillet over medium heat. Add the onion to the melted butter and cook until translucent, about 5 minutes. Add in garlic stirring for about one minute. Stir in cumin, 1 teaspoon of salt, ginger, cayenne pepper, cinnamon and turmeric into the onion mixture, cooking until fragrant, about two minutes. Stir tomato sauce into onion mixture, bring to a boil and reduce heat to low. Simmer sauce for ten minutes, then mix in cream, paprika and one tablespoon of sugar. Bring sauce back to a simmer and cook stirring often until sauce thickens about 10-15 minutes.
Heat vegetable oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder and sear chicken lightly until browned, but still pink inside, about three minutes stirring often. Transfer chicken and any pan juices into the sauce. Simmer chicken in the sauce until the chicken is cooked through and no longer pink, about 30 minutes. Check seasonings and adjust salt and sugar to taste if needed.
Serve warm over cooked Jasmine rice.
Enjoy,
This salad is absolutely delicious! It does have a few steps and does take some time but it is well worth the effort! The ginger peanut sauce adds a huge amount of flavor! Jim and I both really liked this and Robby really enjoyed the chicken in this dish! Overall that’s a winner for me!
INGREDIENTS
FOR THE COCONUT RICE
1 1/2 cups dry jasmine rice
1 (15 ounce) can unsweetened coconut milk
1 clove of garlic, minced
1 teaspoon salt
1 cup of water
FOR THE SALAD
2 red bell peppers, chopped
1 red cabbage, shredded
1 1/2 cups shredded carrots
1 small red onion, finely diced
1 cup of cilantro, chopped
3/4 cup scallions
1 cup cashews, chopped
GINGER PEANUT SAUCE
1/2 cup creamy peanut butter
2 Tablespoons honey
3 teaspoons freshly grated ginger
2 Tablespoons rice vinegar
2 teaspoons sesame oil
water, to thin to your desired consistency
FOR THE CHICKEN
2 to 3 chicken breasts
salt to taste
pepper to taste
1/2 cup vegetable oil
2 Tablespoons rice vinegar
1/4 cup sugar
1 clove of garlic, minced
1 lime, juiced
DIRECTIONS
Starting with the chicken, mix all ingredients in a Ziploc bag and let marinate for 4 hours. After the marinating is done place the chicken in a baking dish and bake at 350 degrees for 40 minutes or until juices run clear. Remove from oven and let cool. Slice into bite size peices. to make teh rice start with a medium size pot mix together the rice, cocnut milk, garlic, salt and water. Cover and bring to a boil once the pot comes to a rolling boil reduce heat and simmer for about 30 minutes and the liqiud is absorbed. Turn the heat off and let sit with the lid on for ten minutes.
While waiting for the rice, you can make the peanut sauce by combining all the ingredients except the water and mix the best you can, then add your desired amount of water to get your desired consistency. Stir frequently when adding the water. Fluff your rice and add all of your chopped vegetables and cashews. Add your sliced chicken and drizzle with the peanut dressing.
Enjoy,
This recipe is adapted from www.hostthetoast.com
I have been making these chicken bites for a number of years now. I usually make these tasty bites using my brother’s home made BBQ sauce but because that recipe is under lock and key, I am going to give you one that you might make with your favorite seasonings and your favorite BBQ sauce! I like to use a hearty sprinkle of Cajun seasoning but you can use any of your favorite spices I like to use spicy seasoning, then a sweet BBQ sauce.
INGREDIENTS
3 chicken breasts, cut into bite size pieces
1 package center cut bacon, cut in half
1 Tablespoon of Cajun spice
1 cup honey BBQ sauce
Toothpicks
DIRECTIONS
Preheat oven to 300 degrees. Line a baking sheet with tin foil and set aside. Sprinkle the bite size chicken pieces with the seasoning and wrap once piece of bacon around each piece of chicken securing with a toothpick. Place each chicken piece on the baking sheet. When all of the chicken has been wrapped bake in the oven for 30 minutes. Turn the chicken pieces and bake an additional 15 minutes. Take the pan out of the oven and drain the liquid from the baking sheet and move your oven rack to the upper portion of the oven. Turn the oven to broil leaving the oven door slightly ajar. At this point brush each chicken piece with BBQ sauce and place back in the oven to broil (leaving the door slightly ajar) for about 2-3 minutes until the sauce starts to caramelize. Turn the chicken pieces over and brush the second side with the BBQ sauce and broil the second side for 2-3 minutes (leaving the oven door ajar). When the BBQ sauce has caramelized and the bacon has crisped up, remove from oven and serve warm OR place in a crockpot on the WARM setting to enjoy through the afternoon or evening!
Enjoy,
