This past Tuesday I made Rachel Ray's Mexican Lasagna for dinner.
It was an easy recipe and was super yummy.
It was an easy recipe and was super yummy.
I had never cooked with ground chicken before. The texture is different than ground beef. I have to cook with it a few more times before I can totally decide if I like it.
Now, here's where you can help me. I'm going to hold contest over the next several weeks to find a variety of chicken recipes.
Send me your favorite chicken recipe, or recipes. My DIL and I will choose one recipe each week to try and then review it here. If we choose your recipe, you will receive a goodie package from Coffee Time at Home. The contest will start today and run through the end of August. There will be one week off while I am on vacation (July 7th). You can as often as you like. So come on, start sending in those recipes.
Sweet P
9 comments:
Here is my sisters White Chicken Chili. We love it and serve with corn bread....
White Chicken Chili
3 tbs olive oil
1 medium onion - finely chopped (I use the frozen)
1 can (4 oz) chopped green chilies, drained (I use 1/2 a can and freeze the other 1/2)
3-4 tbs flour
2 tsp ground cumin
2 cans (15.8 oz) great northern beans (I use 3 cans sometimes)
1 can (14.5 oz)chicken broth (sometimes I will add a little water if too thick)
1 1/2 cups chopped cooked chicken
garnish: shredded monterey jack cheese or sour cream or salsa (I do the cheese sometimes)
In large pot, cook onion in oil for 4 min or until transparent.
Add chilies, flour and cumin - cook and stir for 2 min
Add beans and chicken broth - bring to a boil
Reduce heat - simmer for 10 min or until thickened.
Add chicken and cover until ready to stir - keep on low.
Serves 6 or 7
I'd love to share one of my family's favorite chicken recipes. The chicken falls off the bone in this recipe, from Marcia Adams' New Recipes from Quilt Country.
½ all purpose flour
¾ tsp salt
½ tsp black pepper
½ tsp paprika
1-1/2 poultry seasoning
2 tbls butter
2 tbls vegetable oil
8-9 chicken pieces (about 4 lbs), skin on or removed
2 cups heavy cream
paprika
Minced parsley or sage leaves for garnish
Preheat oven to 300 degrees F. In a large paper bag, combined flour through poultry seasoning. In a large skillet, melt the butter and oil over medium high heat. Shake the chicken pieces, 2 or 3 at a time, in the flour mixture. Placed the floured chicken in the pan and sauté on both sides until golden brown, 8-10 minutes.
Transfer the browned chicken to a 9x13” baking dish and pour the cream over the chicken pieces. Sprinkle additional paprika over the chicken, cover and bake for 2 hours or until the chicken is tender. Garnish with parsley or sage leaves if desired.
In this recipe, I use all chicken thighs, skin on, because that’s what my family likes. I usually serve it with buttered egg noodles and peas. Rice would be good too, to soak up all that great gravy!
Chicken is my favorite also. Here is a recipe that we love to make from time to time.
Spicy Summer Quesadilla's
2 skinless boneless chicken breasts
1 container spicy red pepper hummus
1 jar marinated artichoke hearts
1 container feta cheese crumbles
Cajun Seasoning
Large Spinach flour tortilla's
Cut the chicken into strips, season to taste with cajun seasoning, and cook until finished. Spray one side of a tortilla with non-stick cooking spray and lay sprayed side down on a hot griddle. Spread tortilla with a layer of hummus, sprinkle chicken over hummus, add artichoke hearts and sprinkle with feta cheese. Top with a second tortilla, spraying the top of this tortilla and flipping the quesadilla when the first side is toasted to your liking. Toast the second side, cut into wedges with a pizza cutter and enjoy!
This recipe is also wonderful made with shrimp.
Here is another Paula with a recipe that I got from a mechanic. It is a real man pleaser slow cooker recipe.
SUPER SIMPLE SLOW COOKER CHICKEN
*1 package boneless, skinless chicken thighs
*1 can 15 oz black beans with cumin and chili spices
*1 can 4 oz diced green chilies
*1 can 15 oz diced tomatoes
*1 cup chicken stock
Cook 3-4 hours on high or 5-6 hours on low. Serve over noodles.
Slow-cooker Coq au Vin
(Bacon optional, but super tasty)
1 whole chicken, cut up with skin removed
1 medium onion, sliced into rings
1/2 8oz package of mushrooms.
2 cloves garlic, coarsely chopped
1c red wine
1c chicken stock or water
6 slices of bacon
rosemary
Place mushrooms in bottom of slow cooker insert.
Fry bacon in a large skillet or saute pan, set aside.
Brown chicken in bacon grease and set in slow cooker insert. Drain all but 2 T of bacon/chicken fat.
Saute onions and garlic in retained fat for a couple minutes. Add to slow cooker insert.
Add wine, stock/water and rosemary to skillet. Scrape up any browned chicken left in pan. Bring to a boil.
Pour liquid into slow-cooker insert.
Cook on low 5-6 hours or 3-4 hours on high.
Serve over boiled or roasted potatoes. Garnish with crumbled bacon.
I like roasted zucchini on the side as well.
Serves 4-6.
I love this idea - we are trying to eat healthier... Emphasis on the TRYING ;0}
I cobbled this together one Sunday and it was an instant hit so I wrote it down.
Baked Chicken Breasts with Stuffing
aka Thanksgiving Dinner in One Pan
4 boneless, skinless chicken breasts
1 can Low Fat, Low Sodium Cream of Mushroom Soup – undiluted
1 package Stovetop Stuffing mix (I use Wal-Mart’s Cornbread Stuffing mix)
4 slices Swiss, or Provolone cheese, or a small amount of low-fat grated cheese (I use Wal-Mart’s Pizza Blend)
1 can French style green beans – drained
Spray 9x13x3” pan with cooking spray. Place the boneless chicken breasts side by side in the bottom of the pan, "skin" side up. Place cheese over chicken breasts – I use the grated kind and sprinkle each with a small amount.
Mix the undiluted soup with the drained French-style green beans and spread over the cheese topped chicken breasts. Sprinkle the dry stuffing mix over the whole thing.
Cover tightly with foil, and bake at 350 degrees for 1 hour. Remove foil and bake for an additional 15 minutes or until stuffing mixture is browned.
Lemonade Chicken
1 whole chicken
1 can of lemonade thawed & mixed with spices
1/2 tbs. ginger, garlic power & paprika
1/4 of a stick of butter softened & rubbed over breast
salt & pepper
put chicken in crock pot, butter breast & pour lemonade mixed with spices over top. Put lid on cook for a least 8 hrs on low
Tasted kinda like a lemon sweet & sour
looked this one up at campbellskitchen.com
Hearty Chicken & Noodle Casserole
From: Campbell's Kitchen
Prep: 15 minutes
Bake: 25 minutes
Serves: 4
Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1 cup frozen mixed vegetables
2 cups cubed cooked chicken
1/4 of a 12-ounce package medium egg noodles (about 2 cups), cooked and drained
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions:
Heat the oven to 400°F. Stir the soup, milk, vegetables, chicken, noodles, Parmesan cheese and black pepper in a 1 1/2-quart casserole.
Bake for 25 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top with the cheese.
On my blog, listed under recipes is my cheesy chicken broccoli casserole...delish.
http://noreasonneeded.blogspot.com/search/label/cheesy%20chicken%20broccoli%20casserole
Hope you enjoy.
I'm also glad to hear you enjoyed the strawberry shortcake cookies.
Post a Comment