Chicken
This was crazy easy and crazy delicious! I loved this dish for the ease, but Jim loved this dish for the flavors! I was VERY skeptical when I read the recipe if it was really going to come together with the water and peanut sauce cooking down together. Guess what it did?… and it was a fantastic dinner!
Serves 4
INGREDIENTS
8 ounces or half box of thin spaghetti (dry)
4 cups of water
3 scallions diced
2 cups rotisserie chicken, shredded
1/2 cup chopped peanuts or cashews, optional
PEANUT SAUCE
2 Tablespoons of soy sauce
1/4 cup creamy peanut butter
1/4 cup of rice vinegar
1/3 cup chicken broth
1 Tablespoon sriracha
DIRECTIONS
Mix all peanut sauce ingredients together until smooth. Place spaghetti, water and peanut sauce in a large pot. Bring to a boil over high heat. As soon as the water is boiling, turn the heat down to medium and stir every couple of minutes. Continue cooking until the sauce thickens and pasta is cooked, about 15 minutes. Add the chicken and scallions to warm through. Garnish with peanuts and serve warm.
Enjoy!
With all of the hot humid weather we have been having, I did not want to heat the kitchen up so this was the perfect recipe on a hot summer day. I served this with jasmine rice. This recipe is sweet, but still has as much heat as you want to put in with the addition of red pepper flakes. We really enjoyed this dish and will be making this again. We also made this into a wrap the next day!
INGREDIENTS
3 boneless, skinless chicken breasts
1/4 cup blackberry jam
3 cloves of minced garlic
1/2 cup of honey
1/4 cup hoisin sauce
1/2 cup diced onion
1/2 cup low sodium soy sauce
2 Tablespoons olive oil
1/4 teaspoon crushed red pepper flakes or to taste
1 Tablespoon corn starch
Rice, cooked as directed
DIRECTIONS
Arrange chicken on the bottom of the slow cooker so they are not over lapping. In a medium bowl whisk together honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes. Pour mixture over the chicken, cover the slow cooker and cook on LOW for 4-5 hours until chicken is cooked through. Using tongs remove chicken from slow cooker, reserving the liquids and place on a cutting board. Shred the chicken placing the chicken in a large bowl. In a small bowl whisk the corn starch with 3 tablespoons of water to make a slurry.
Transfer the liquid from the slow cooker to a small saucepan. Set over medium high heat and whisk in the slurry.
Bring the sauce to a boil and cook until reduced to your desired thickness. I left my sauce slightly loose so it would cover the rice slightly. Put the chicken back in the slow cooker along with the sauce and mix to coat. Serve warm over rice.
Enjoy!
This recipe comes from www.justataste.com
I made this salad with what I had in my fridge and it was delicious! I had three teenagers that all enjoyed it, so that says something! The fried goat cheese is AMAZING! If you have never tried it, I highly recommend it. Our family likes goat cheese and I use it often but this was really a nice change. Crispy and creamy all in one bite! I also marinated the chicken for a couple of hours, so it’s a good idea to plan ahead a little bit for this.
INGREDIENTS
FOR THE DRESSING AND MARINADE
1 cup of blackberries
1/4 cup of balsamic vinegar
1/4 cup of olive oil
1/4 cup of honey
1 Tablespoon Dijon mustard
1 teaspoon minced garlic
FOR THE SALAD
8 ounces of goat cheese, sliced into rounds
1/4 cup flour
1 egg, beaten
1 cups Panko bread crumbs
4 boneless, skinless chicken breast
4 cups romaine lettuce, shredded
2 cups arugula
2 cups blackberries
1 cup cashew halves
Canola oil, to fry
DIRECTIONS
Mix all of the dressing and marinade ingredients together muddling the blackberries. Marinate the chicken with one cup of the marinade and store in the fridge. Reserve the remaining dressing for later also storing in the fridge.
Pre-heat your grill to medium high heat. Mix the romaine lettuce, arugula, 2 cups of blackberries and cashews in a bowl and set aside. Heat a large frying pan over medium high heat with enough canola oil to cover the bottom of the pan. Slice your goat cheese into at least 1/4 inch thick rounds, flour all sides of the goat cheese and dredge in the beaten egg. Lastly coat the round of cheese in Panko Crumbs. Do this for each round setting them on a plate until they are all coated and you are ready to fry. Remove the chicken from the marinade and discard the marinade.
Grill the chicken on both sides until cooked through and no longer pink on the inside. While the chicken is grilling add the goat cheese rounds to your heated canola oil and quickly fry both one side of the cheese until golden brown and turn the cheese to the second side until golden brown. Remove from heat and add to your Romaine mix.
When the chicken is done slice and add to the romaine mix. Drizzle with the remaining balsamic dressing.
Enjoy!
This is another Pinterest favorite and using a rotisserie chicken really speeds up the process. This is a rich, creamy and delicious dish. I made this in the morning and popped it in the oven later in the day. Cooking the bacon the day before also makes this dish an easy one to put together. I served this along side a salad and garlic bread and it all worked really well together. Dinner Success!
INGREDIENTS
8 Lasagna Noodles
2 cups shredded chicken (rotisserie works well)
1 pound bacon, cooked and crumbled
2 cups shredded mozzarella
1/2 cup butter
1 pint heavy whipping cream
1/2 teaspoon minced garlic
4 ounces cream cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt to taste
Pepper to taste
1 cup grated Parmesan cheese
DIRECTIONS
Pre-heat the oven to 350 degrees. Spray a 9 x 13 inch pan with non stick spray and set aside. Cook 8 lasagna noodles according to package directions or until al dente. Drain and rinse the noodles with cold water. In a medium saucepan add butter, heavy cream and cream cheese, cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth and add the Parmesan cheese. Bring to a simmer and cook for a couple minutes or until it starts to thicken. Line the bottom of the 9 x 13 pan with one cup of the Alfredo sauce. To make the rolls lay one lasagna noodle out and add about two tablespoons of Alfredo sauce over each noodle, take 1/8 of the shredded chicken and add that on top of the Alfredo sauce, add a layer of the crumbled bacon and shredded mozzarella and roll the lasagna noodle up and place seam side down in your prepared pan. Do this for each noodle. Once the noodles are all rolled. And in the pan pour the remaining Alfredo sauce over the top and sprinkle with the remaining shredded cheese. Bake at 350 degrees for 30 minutes or until heated through and cheese is bubbly.
Enjoy!
This recipe comes from www.therecipecritic.com
This recipe was an instant family favorite, so much so, I made it twice in one week! I served this along side a salad and dinner was done. This is shallow fried with Panko crumbs and Parmesan. What’s not to love with that?! The sweet honey sauce really makes the dish! Sometimes the boneless skinless chicken breasts are really thick and not the same size so to make the cooking time even, I place them in a Ziploc bag and pound them out so they are all the same size. I highly recommend this. The sauce made here is enough for 6 chicken breasts.
INGREDIENTS
1/3 cup all purpose flour
6 boneless, skinless chicken breasts, pounded even and thin
1 cup Panko crumbs
1/2 cup shredded Parmesan cheese
Pinch of salt
Pinch of pepper
2 eggs, beaten
3 Tablespoons Dijon mustard, divided
1 Tablespoon chopped Tarragon
1/2 cup brown sugar
1/2 cup honey
1/2 cup Apple cider vinegar
Canola oil to fry
DIRECTIONS
Heat enough canola oil to cover the bottom and slightly up the sides of a large frying pan over medium-high heat. the oil will be hot enough when the end of a wooden spoon placed in the oil has small bubbles around it.
Season your pounded chicken breasts with salt and pepper. Place flour, eggs and. Panko crumbs in separate bowls. Add the Parmesan cheese and chopped Tarragon to the bowl with the Panko crumbs. Add 1 Tablespoon of mustard to your beaten eggs and stir to combine. Taking one chicken breast at a time dredge in the flour first, then into the egg mixture and last into the Panko mixture. Do this for each piece of chicken.
Add three pieces of the chicken to your heated oil and cook on the first side until golden brown, three to four minutes each side. When the first side is golden turn the chicken to the other side and continue to cook through until done and golden. Remove from oil and place on a plate lined with paper towels. Continue with the second batch of chicken.
FOR THE SAUCE~
Mix honey, apple cider vinegar, brown sugar and 2 Tablespoons of Dijon mustard in a saucepan and cook over medium heat until well combined and heated through. Serve this warm over the chicken. Serve warm and garnish with chopped Tarragon if desired!
Enjoy!
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