I cannot talk about these recipes near as well as The Pioneer Woman can.
1. The Best Lasagna - I've tried a ton of recipes and have never found one that I loved. This one is perfect, and I don't even like cottage cheese!
http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/
2. Ranch Chicken - YUMMY!! We ate these as a sandwich. A good twist on a classic!
http://thepioneerwoman.com/cooking/2009/01/ranch-style-chicken/
TRY THESE - YOU WILL REGRET IT IF YOU DONT! :)
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
February 05, 2009
October 05, 2008
Bourbon Chicken
This is another good one! On a message board I go to, it is commonly known as "crack chicken"!
Ingredients:
- Chicken cut into bite sized pieces
- 1 garlic clove
- 1/4 teaspoon crushed chili pepper flakes
- 2 tablespoons apple juice
- 8 teaspoons brown sugar
- 1 tablespoon ketchup
- 1/4 cup water
- 8 teaspoon soy sauce
Directions:
- Mix everything but the chicken.
- Heat oil in large skillet and add chicken. Cook until lightly browned
- Remove chicken
- Heat the sauce in the pan over medium heat
- Add chicken and bring to a hard boil
- Reduce heat and simmer fro 15-20 minutes.
This is good over rice, but we usually just serve with sides like mashed potatoes (to soak up the rest of the sauce). This has a good kick to it!
Ingredients:
- Chicken cut into bite sized pieces
- 1 garlic clove
- 1/4 teaspoon crushed chili pepper flakes
- 2 tablespoons apple juice
- 8 teaspoons brown sugar
- 1 tablespoon ketchup
- 1/4 cup water
- 8 teaspoon soy sauce
Directions:
- Mix everything but the chicken.
- Heat oil in large skillet and add chicken. Cook until lightly browned
- Remove chicken
- Heat the sauce in the pan over medium heat
- Add chicken and bring to a hard boil
- Reduce heat and simmer fro 15-20 minutes.
This is good over rice, but we usually just serve with sides like mashed potatoes (to soak up the rest of the sauce). This has a good kick to it!
Buffalo Chicken Sandwiches
This is one of Ben's favorites. He requests this often when he's craving a buffalo chicken sandwich from hooters!
Ingredients:
- Chicken breasts (up to a pound or however many sandwiches you want to make!)
- 1/2 cup Frank's Red Hot Sauce
- 1/2 cup "I Can't Believe It's Not Butter"
- 1 tablespoon white vinegar
- 1/2 teaspoon Tabasco sauce
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon Worcestershire sauce
Directions:
In a small saucepan over low heat, mix together everything but the chicken. Let this mixture simmer, stirring occasionally. Pour over chicken (cut into stripes) and bake at 375 for 20 mintues or until cooked through.
Serve on buns with ranch dressing, bacon and cheese! YUM!!!
Ingredients:
- Chicken breasts (up to a pound or however many sandwiches you want to make!)
- 1/2 cup Frank's Red Hot Sauce
- 1/2 cup "I Can't Believe It's Not Butter"
- 1 tablespoon white vinegar
- 1/2 teaspoon Tabasco sauce
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon Worcestershire sauce
Directions:
In a small saucepan over low heat, mix together everything but the chicken. Let this mixture simmer, stirring occasionally. Pour over chicken (cut into stripes) and bake at 375 for 20 mintues or until cooked through.
Serve on buns with ranch dressing, bacon and cheese! YUM!!!
Cheesy Chicken Enchiladas
When you're craving mexican you can't go wrong with these. They are delicious!
Ingredients:
- 1 rotisserie chicken shredded or 2-3 chicken breasts, cooked
- 1/2 cup chopped onion
- 1 can of chopped green chiles
- 1 package of taco seasoning
- 1/2 cup sour cream
- Flour tortillas
- Monteray Jack cheese
- 1 can red enchilada sauce
Directions:
To make meat mixture: Heat oil in skillet on medium high heat. Add chicken, onion and green chiles and saute until browned, then add taco seasoning and prepare meat according to package instructions
To assemble: In each flour tortilla, spread sour cream, cheese and meat mixture. Roll tortillas and place in a lightly greased 9x13 casserole dish. Top with remaining meat, enchilada sauce and cheese. Bake at 350 for 30 minutes or until cheese is melted and bubbly.
Ingredients:
- 1 rotisserie chicken shredded or 2-3 chicken breasts, cooked
- 1/2 cup chopped onion
- 1 can of chopped green chiles
- 1 package of taco seasoning
- 1/2 cup sour cream
- Flour tortillas
- Monteray Jack cheese
- 1 can red enchilada sauce
Directions:
To make meat mixture: Heat oil in skillet on medium high heat. Add chicken, onion and green chiles and saute until browned, then add taco seasoning and prepare meat according to package instructions
To assemble: In each flour tortilla, spread sour cream, cheese and meat mixture. Roll tortillas and place in a lightly greased 9x13 casserole dish. Top with remaining meat, enchilada sauce and cheese. Bake at 350 for 30 minutes or until cheese is melted and bubbly.
September 30, 2008
Lemon & Herb Crockpot Whole Chicken
This is a great starting point to play with seasoning a whole chicken. This is such an easy way to cook a whole chicken. Once I made this, I tried variations with cajun seasoning, mexican etc.
Ingredients:
-one thawed and skinned whole chicken
- head of garlic
- 2 lemons
- fresh rosemary (I'm lazy and cheap so I used dried!)
- salt and pepper
Directions:
- Rub chicken with salt and pepper
- Plop in crockpot
- Peel garlic and shove a bunch of whole cloves into the bird cavity and throw some more on top and around the chicken
- Slice lemon and put slices on top, around and inside the chicken
- Do the same with rosemary - if you are using dried, use a good amount - probably 2 -3 tablespoons
- Cook on low 8 - 10 hours
Ingredients:
-one thawed and skinned whole chicken
- head of garlic
- 2 lemons
- fresh rosemary (I'm lazy and cheap so I used dried!)
- salt and pepper
Directions:
- Rub chicken with salt and pepper
- Plop in crockpot
- Peel garlic and shove a bunch of whole cloves into the bird cavity and throw some more on top and around the chicken
- Slice lemon and put slices on top, around and inside the chicken
- Do the same with rosemary - if you are using dried, use a good amount - probably 2 -3 tablespoons
- Cook on low 8 - 10 hours
Italian Shredded Chicken
I know I've said this about almost all of my recipes, but this is so good!! It is another of Finley's favorites!
Ingredients:
- 4 chicken breasts
- 1 package of onion soup mix
- 1/4 teaspoon garlic salt
- 1/4 cup italian salad dressing
- 1/4 cup water
- sandwich buns
Directions:
- place chicken in slow cooker, sprinkle with soup mix and garlic salt
- Pour dressing and water over chicken
- Cover and cook on low 8 to 9 hours
- Remove chicken and shred; return to slow cooker and mix
- Serve with a slotted spoon on buns
- Garnish as desired - we use cheese, lettuce and ranch dressing.
I haven't tried it but I think this would be great over a cold pasta salad or garden salad. If anyone tries it, let me know!
Ingredients:
- 4 chicken breasts
- 1 package of onion soup mix
- 1/4 teaspoon garlic salt
- 1/4 cup italian salad dressing
- 1/4 cup water
- sandwich buns
Directions:
- place chicken in slow cooker, sprinkle with soup mix and garlic salt
- Pour dressing and water over chicken
- Cover and cook on low 8 to 9 hours
- Remove chicken and shred; return to slow cooker and mix
- Serve with a slotted spoon on buns
- Garnish as desired - we use cheese, lettuce and ranch dressing.
I haven't tried it but I think this would be great over a cold pasta salad or garden salad. If anyone tries it, let me know!
Light King Ranch Chicken
I've tried a ton of King Ranch chicken recipes and this is by far our favorite. I don't use as much onion and bell pepper as it calls for, but here is the entire, untouched recipe:
Ingredients:
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cups cooked chicken breast
- 1 can cream of chicken soup
- 1 can cream of mushroom soup (I use 2 cream of chicken and omit the mushroom - gag!)
- 1 can Rotel
- 1 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/4 garlic powder
- 12 corn tortillas (I use the white ones - I like the texture better)
- Cheddar cheese
Directions:
- Saute onion and bell pepper until tender
- stir in chicken and next 6 ingredients, remove from heat
- tear tortillas into 1 inch pieces, layer half tortilla pieces in bottom of casserole dish coated with cooking spray. Top with half of chicken mixture and half of cheese. Repeat layers.
- Bake at 350 for 30 to 35 minutes or until bubbly.
Ingredients:
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cups cooked chicken breast
- 1 can cream of chicken soup
- 1 can cream of mushroom soup (I use 2 cream of chicken and omit the mushroom - gag!)
- 1 can Rotel
- 1 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/4 garlic powder
- 12 corn tortillas (I use the white ones - I like the texture better)
- Cheddar cheese
Directions:
- Saute onion and bell pepper until tender
- stir in chicken and next 6 ingredients, remove from heat
- tear tortillas into 1 inch pieces, layer half tortilla pieces in bottom of casserole dish coated with cooking spray. Top with half of chicken mixture and half of cheese. Repeat layers.
- Bake at 350 for 30 to 35 minutes or until bubbly.
Chicken Pot Pie
Ingredients:
- 1 pkg of pie crust
- 1 can of white meat chicken (or the equivalent of cooked chicken)
- 1 can Cream of Potatoe Soup
- 1 can of Veg-all
- 1/4 - 1/2 cup of milk
- Lemon Pepper
- Garlic Salt
Directions
- Put the bottom pie crust in pie plate
- Mix chicken, veg-all, potatoe soup, lemon pepper and garlic salt to taste. Add milk to reach the desired consistency. I like it closer to 1/4 cup so it is thicker.
- Pour into pie plate and top with 2nd crust. Pinch the edges around the plate and cut 4 slits in the top
- Bake at 425 for 25 - 30 mintues or until golden brown.
- 1 pkg of pie crust
- 1 can of white meat chicken (or the equivalent of cooked chicken)
- 1 can Cream of Potatoe Soup
- 1 can of Veg-all
- 1/4 - 1/2 cup of milk
- Lemon Pepper
- Garlic Salt
Directions
- Put the bottom pie crust in pie plate
- Mix chicken, veg-all, potatoe soup, lemon pepper and garlic salt to taste. Add milk to reach the desired consistency. I like it closer to 1/4 cup so it is thicker.
- Pour into pie plate and top with 2nd crust. Pinch the edges around the plate and cut 4 slits in the top
- Bake at 425 for 25 - 30 mintues or until golden brown.
Crockpot Chicken Marinara
I think this is the easiest recipe ever and it is one of Finley's absolute favorites.
Ingredients:
- 2-3 frozen chicken breasts
- Jar of Spaghetti Sauce
- 1lb of any shape of pasta
Directions:
- Dump the sauce and chicken in the crockpot
- Cook on low 6-8 hours (or more, it won't hurt)
- Shred the chicken and cook for a little while longer
- Serve over noodles.
Didn't I say this was easy?? You could also serve the meat and sauce on buns for sandwiches with cheese etc.
Ingredients:
- 2-3 frozen chicken breasts
- Jar of Spaghetti Sauce
- 1lb of any shape of pasta
Directions:
- Dump the sauce and chicken in the crockpot
- Cook on low 6-8 hours (or more, it won't hurt)
- Shred the chicken and cook for a little while longer
- Serve over noodles.
Didn't I say this was easy?? You could also serve the meat and sauce on buns for sandwiches with cheese etc.
Broccoli Cheese Chicken
This is one of our favorites. In fact, it is one of the few meals that Ben makes sure there are leftovers for his lunch the next day!
Ingredients:
- 2-3 chicken breast
- 14oz frozen broccoli florets
- Can of broccoli cheese soup
- 1/2 Can of cream of chicken soup
- Milk (about 1/4 to 1/2 cup)
- egg noodles
- Lemon Pepper
- Salt
- Pepper
Directions:
- Cook noodles
- Season chicken with lemon pepper and salt and cook in bite sized pieces in a skillet
- Once browned and almost cooked through, add broccoli, broccoli cheese soup, cream of chicken, milk and season with pepper
- Stir together and cover, stirring occassionally - add more milk if it is too thick for you, but wait until it all comes together - the liquid from the broccoli helps thin it out.
- Simmer until the broccoli is cooked through but still crunchy and serve over noodles.
We could eat this once a week!
Ingredients:
- 2-3 chicken breast
- 14oz frozen broccoli florets
- Can of broccoli cheese soup
- 1/2 Can of cream of chicken soup
- Milk (about 1/4 to 1/2 cup)
- egg noodles
- Lemon Pepper
- Salt
- Pepper
Directions:
- Cook noodles
- Season chicken with lemon pepper and salt and cook in bite sized pieces in a skillet
- Once browned and almost cooked through, add broccoli, broccoli cheese soup, cream of chicken, milk and season with pepper
- Stir together and cover, stirring occassionally - add more milk if it is too thick for you, but wait until it all comes together - the liquid from the broccoli helps thin it out.
- Simmer until the broccoli is cooked through but still crunchy and serve over noodles.
We could eat this once a week!
Sloppy Joe Chicken Pasta
If you like sloppy joes and pasta, you will like this version! Sounds weird but it is very tasty!
Ingredients:
- 1lb of pasta - any shape
- 1-2 cans of sloppy joe sauce
- 2-3 cooked chicken breast
- bag of shredded cheddar cheese
Directions:
- Cook pasta according to directions
- Cook chicken breast in bite sized pieces
- Combine pasta, chicken breast, sloppy joe sauce and half of cheese and pour in casserole dish
- Top with remaining cheese
- Bake at 350 until the cheese in melted and bubbly - about 20 minutes
Ingredients:
- 1lb of pasta - any shape
- 1-2 cans of sloppy joe sauce
- 2-3 cooked chicken breast
- bag of shredded cheddar cheese
Directions:
- Cook pasta according to directions
- Cook chicken breast in bite sized pieces
- Combine pasta, chicken breast, sloppy joe sauce and half of cheese and pour in casserole dish
- Top with remaining cheese
- Bake at 350 until the cheese in melted and bubbly - about 20 minutes
The Best Chicken Spaghetti
Like most of my recipes, this comes from a more complex recipe but I have "dumbed it down" to make it an easy week night dinner. My mom made this growing up and it is a family favorite! This is also an example of how most of my recipes have become non-recipes - meaning there isn't an exact amount of some ingredients - just "eyeball" it until it is seasoned to your liking, or the consistency that you like.
Ingredients:
- Cooked Chicken (on busy nights I use 2 cans of white meat, or 2-3 chicken breasts
- Can of Cream of Chicken
- Can of Chicken broth
- Velveeta
- 1lb. of Spaghetti
- Garlic Salt
- Pepper
Optional:
- Pimento
- Sauteed Onion
Directions:
- Cook Pasta according to directions
- If not using canned chicken, boil chicken breasts and then shred
- Combine full can of cream of chicken, pasta, chicken, about half the can of broth (this depends on the consistency you are going for), sliced velveeta (again, amount depends on how cheesy you like it - we use a lot!!).
- Mix it all together in a casserole dish and season to taste with garlic salt and pepper.
- Top with sliced velveeta
- Bake at 350 until bubbly or about 30 minutes.
The leftovers are almost better than the original - if you have any! Also, you can easily stretch this by playing with the amount of pasta and liquids and not necessarily adding any chicken if you need to feed a crowd.
Ingredients:
- Cooked Chicken (on busy nights I use 2 cans of white meat, or 2-3 chicken breasts
- Can of Cream of Chicken
- Can of Chicken broth
- Velveeta
- 1lb. of Spaghetti
- Garlic Salt
- Pepper
Optional:
- Pimento
- Sauteed Onion
Directions:
- Cook Pasta according to directions
- If not using canned chicken, boil chicken breasts and then shred
- Combine full can of cream of chicken, pasta, chicken, about half the can of broth (this depends on the consistency you are going for), sliced velveeta (again, amount depends on how cheesy you like it - we use a lot!!).
- Mix it all together in a casserole dish and season to taste with garlic salt and pepper.
- Top with sliced velveeta
- Bake at 350 until bubbly or about 30 minutes.
The leftovers are almost better than the original - if you have any! Also, you can easily stretch this by playing with the amount of pasta and liquids and not necessarily adding any chicken if you need to feed a crowd.
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