Chicken
If you live in New Hampshire you know last week was HOT, HOT , HOT! So if you follow my blog even a little bit, you know that I pulled out my slow cooker! Way too hot to turn that oven dial! This recipe was so simple and over all pretty good. We liked it better shredded and put on a tortilla with some grated cheese the best!
INGREDIENTS
4-6 chicken breasts, boneless & skinless
1 small bottle of Sweet Baby Ray’s BBQ sauce (or your favorite sauce)
1/4 cup vinegar
1 teaspoon red pepper flakes (or more if you like heat)
1/4 cup brown sugar
1 teaspoon garlic powder
Monterey Jack cheese, shredded
Sharp cheddar cheese, shredded
Flour tortillas
DIRECTIONS
Mix BBQ sauce, vinegar, red pepper flakes, brown sugar and garlic powder in a bowl and combine well. Place the chicken in the crock pot and pour the BBQ sauce mixture over the chicken coating the chicken pieces. Cook on low 4-6 hours. Preheat oven to 350 degrees. Take the chicken out of the slow cooker and shred using two forks. Put the shredded chicken back in the crock pot and mix well in the sauce. Place tortillas on a baking sheet with about 1/2 cup of a mixture of the two cheeses and bake until they start to melt, this takes a few minutes. When the tortillas are ready, add the chicken on top of the cheese and roll the tortilla up, serve warm;
Enjoy,
This dish is really good but if you like Dijon mustard you are really going to LOVE this dish!
INGREDIENTS
1 1/2 pounds boneless skinless chicken breasts or thighs
1/2 cup Dijon mustard
1/4 cup pure maple syrup
1 tablespoon rice wine vinegar
salt
pepper
1 tablespoon cornstarch
fresh rosemary for garnish
Preheat oven to 350 degrees. Spray baking dish with non stick spray. In a small bowl whisk together Dijon mustard, maple syrup, rice wine vinegar and salt and pepper to taste. Place the chicken in your prepared pan and pour the mustard sauce on top of the chicken, turn the chicken to coat with the sauce. Bake uncovered about 40 minutes or until chicken is cooked through. Remove chicken from oven, do not discard the liquid. Transfer the chicken to a platter. Pour the left over liquid into a saucepan and stir in the cornstarch cooking over medium heat until the sauce thickens. Remove from heat and serve over the chicken with a sprinkle of rosemary.
Enjoy,
Recipe adapted from table for two
I have really been enjoying the one pot dishes lately and this recipe is no exception. This comes together easily after a long day at work! IT was also very well received by everyone who ate it that night!
INGREDIENTS
4 slices of bacon , diced
1 boneless skinless chicken breast, cut into bite size pieces
2 cloves of garlic , minced
1 onion diced
2 cups chicken broth
1 (14.5 ounce) can diced tomatoes
1/2 cup milk (I used 1%)
1/4 teaspoon red pepper flakes
3 cups rotini pasta
1/4 cup BBQ sauce (use your favorite)
1 cup shredded cheddar cheese
salt
pepper
DIRECTIONS
Heat a large stockpot over medium high heat. Add bacon and cook until crispy. (6-7 minutes). Stir in your diced chicken and cooked until golden brown. Add garlic and onion continue cooking until onions are translucent. Stir in chicken broth, tomatoes, milk, red pepper flakes, pasta and salt and pepper to taste. Bring to a boil , cover and reduce heat and simmer until pasta is cooked through (about 12-14 minutes). Stir in BBQ sauce and cheese, cook 2-3 more minutes until heated through.
Enjoy,
recipe adapted from Damn delicious
I made this salad for dinner one night and we loved it! Full of big BOLD flavor! We liked it so much we each had it for lunch the next day! Feel free to add whatever veggies you like to the salad. I used what I had on hand that day!
INGREDIENTS
3 chicken breasts
1 bottle of Iron Chef General T’so’s Sauce
Romaine lettuce
red bell pepper
scallions
roasted peanuts
DIRECTIONS
Place the chicken and enough of the sauce to coat the chicken in a Ziploc bag and let marinate for a couple hours up to 24 hours.
Preheat oven to 350 degrees. Place the marinated chicken in a baking dish and bake for 40 minutes or until cooked through. While the chicken is baking, chop your salad ingredients and place them in a large bowl. Add roasted peanuts. When the chicken is done, take out of oven and let sit for ten minutes. Chop the chicken into bite size pieces. Add the chicken into the salad and drizzle with some of the leftover sauce from the bottle.
Enjoy!
Are you looking for quick, easy and something that will please everyone at your dinner table? This just might be it! You can change up the flavor of the chips anyway you want! Robby LOVES honey mustard sauce with his chicken fingers so that was the type of chips I bought for this recipe and it was perfect!
INGREDIENTS
4 chicken breasts
1 small container of plain yogurt
1 bag of Honey Mustard Kettle chips or your favorite chips
DIRECTIONS
Preheat oven to 350 degrees. Place a cooling rack on top of a baking sheet and spray with non stick cooking spray. Empty the yogurt into a shallow bowl. Crush about half of the bag of kettle chips and place them in a shallow bowl. Take your chicken breasts one at a time and dip them into the yogurt covering the entire chicken, then dip the chicken into the kettle chips covering the entire chicken with the chips and place on baking sheet. Do this for each chicken piece. Bake the chicken for about 35-40 minutes or until cooked through.
Enjoy!
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