So, this was one that Alex told me I needed to put in my blog, and since he is picky eater I took his word for it. It liked it a lot, and Dan even liked the sweet potato portion. It was VERY easy too, even though it sounds kind of lengthy, the steps are pretty easy.
4-6 sweet potatoes, peeled and cubed (I used about 6 small)
8-10 Yukon gold potatoes, cubed (if you use russet probably use 3-4, and I left the skin on these)
2 onions sliced
olive oil
3-4 tbs. bacon bits (use real, not the hard ones)
Italian seasoning
salt and pepper
1 - 14 oz. can chicken broth
1 cup heavy cream
6 chicken leg quarters with skin on
1 stick butter, softened and cut into pieces (2 for each piece of chicken)
3-4 tbs. grated Parmesan cheese
Preheat oven to 350 degrees. Toss potatoes and onion with olive oil (enough to coat). Place in roasting pan. Sprinkle with bacon bits, Italian seasoning, and salt and pepper to taste. Pour chicken broth and heavy cream and mix. Place one piece of softened butter under leg skins, and another smear on top of skin. Place chicken over potatoes and sprinkle with Parmesan and salt and pepper. Cover with foil or lid and bake in oven for 1 hour. Uncover and bake for another 30 minutes or until chicken juices are no longer pink. You may need to drain juices every 30 minutes. Do not drain completely. Enjoy!!!
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Chicken Primevera Pizza
I know it has been a while but I have been cooking this whole time, just no time to post anything. So here I go. Tonight I made pizza that I must say was pretty damn good. If my stomach wasn't smaller than normal I would have eaten a ton more. And it was easy.... Good for a working mama to make on a school night. Course not all the family got to eat, Maddie passed out at 4:30 on the couch yelling at me because she couldn't eat candy! She would have liked it though! I made 2 pizza's for the 5 of us and there was only about 1/4 of a pizza left. Even Gage my picky eater came back 3 times and asked to take it to lunch, but Alex had already called dibs. Moral of the story, you should try this pizza!
2 tubes pizza dough (I used flat bread dough)
olive oil
garlic salt
grated Parmesan cheese
4 chicken breasts
3/4 stick butter
minced garlic
1 onion, sliced
1 green pepper, diced
4 cups shredded cheese (I used pizza blend, but you could use mozzarella or Italian blend)
6-8 tablespoons ranch dressing
1 cup fresh spinach, torn into pieces
pizza seasoning
additional grated Parmesan cheese
Saute chicken, onions, and peppers in saute pan with melted butter for 20 mins or until no longer pink, turning after 10 mins. Let rest 10 mins and then slice each piece into bite size pieces. Meanwhile, unroll each tube of dough on a greased cookie sheet and press into rectangle. Drizzle 1-2 tablespoons oil on each rectangle and brush over dough. Sprinkle with garlic salt and grated Parmesan cheese (to taste). Bake at 400 degrees for 10 mins or until brown. Brush each with ranch dressing. Layer each pizza with shredded cheese, drained onions and peppers, torn spinach, and sliced chicken. Sprinkle each pizza with pizza seasoning and Parmesan cheese. Bake for an additional 8 mins or until cheese is melted. Enjoy!!!
2 tubes pizza dough (I used flat bread dough)
olive oil
garlic salt
grated Parmesan cheese
4 chicken breasts
3/4 stick butter
minced garlic
1 onion, sliced
1 green pepper, diced
4 cups shredded cheese (I used pizza blend, but you could use mozzarella or Italian blend)
6-8 tablespoons ranch dressing
1 cup fresh spinach, torn into pieces
pizza seasoning
additional grated Parmesan cheese
Saute chicken, onions, and peppers in saute pan with melted butter for 20 mins or until no longer pink, turning after 10 mins. Let rest 10 mins and then slice each piece into bite size pieces. Meanwhile, unroll each tube of dough on a greased cookie sheet and press into rectangle. Drizzle 1-2 tablespoons oil on each rectangle and brush over dough. Sprinkle with garlic salt and grated Parmesan cheese (to taste). Bake at 400 degrees for 10 mins or until brown. Brush each with ranch dressing. Layer each pizza with shredded cheese, drained onions and peppers, torn spinach, and sliced chicken. Sprinkle each pizza with pizza seasoning and Parmesan cheese. Bake for an additional 8 mins or until cheese is melted. Enjoy!!!
Homemade Chicken Noodle Soup
We have a new addition to one of our favorite families. Roger, Jenny, and Wyatt Adams welcomed Owen into the world this Friday. So, to celebrate I am making the new mama chicken noodle soup, pretty much from scratch. I don't have a noodle maker so those are not from scratch, but I made my own broth, and since I usually add cream of mushroom soup to my chicken soup to make it creamy, I made my own cream of mushroom soup as well. Needless to say this was a 2 day process. I also made homemade croutons for the soup. I made an insane amount because it will be our dinner as well, and I can always freeze it. I don't really have a recipe for most of this, just throw stuff together, but I will list what I did...
Chicken Broth
Chicken Broth
3-4 carrots, peeled and chopped into large pieces
3-4 stalks of celery, cut into large pieces
1 onion, cut into large pieces
Place all in large stock pot. Cover with water. Simmer on medium heat for 5-6 hours, skimming any fat off the top every hour or so. Strain broth through colander using cheese cloth.
Cream of Mushroom Soup (adapted from Taste of Homes)
6 cups mushrooms, roughly chopped
1/2 onion, finely chopped
6 tbls flour
2 tbls butter
4 cups milk
12 oz (1 and 1/2 packages) cream cheese
1 cup beef broth
Saute mushrooms and onion in butter in large pan until tender. Add flour and stir until dissolved. Slowly add milk and beef broth, stirring until boiling and thickened. Add cream cheese and stir until melted. Season to taste with salt and pepper. Makes about 6 cups.
Soup
Chicken Stock(see above)
Additional water
Additional water
Chicken from 3 roasted chickens
carrots
celery
onion
cream of mushroom soup (see above)
Amish egg noodles
Chicken and Black Bean Empandas
My husband had his 30th birthday Friday and I decided to make a Mexican/Spanish themed menu instead of the staple bbq for his party. I have to say, it all was pretty good, but the biggest hit of the night were the empanadas. They were super yummy. They were a little time consuming since I was making a big batch, but not difficult and well worth it. Everyone's favorite. It is a Paula Dean recipe I found in a recent magazine. Thanks Paula!!
Empanadas
1 1/2 cups chopped cooked chicken breasts
1 can black beans, drained but not rinsed
1 cup shredded Mexican blend cheese
3 oz cream cheese, softened
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 pkg refrigerated pie crust
1 large egg, lightly beaten
Chipotle Dipping Sauce
1 cup mayonaise
1 cup whole buttermilk
1 pkg buttermilk salad dressing mix
1-2 tsp adobo sauce from chipotle peppers
Preheat oven to 400 degrees. Spray 2 baking sheets with nonstick cooking spray. In large bowl, combine chicken, beans, Mexican cheese, cream cheese, salt, and pepper. Place pie crust on flour surface and cut into rounds, using a 3 inch cookie cutter. Place 1 heaping tablespoon of the chicken mixture in the center of each round. Fold the dough over the filling, pressing the edges together with a fork to seal. Brush each with beaten egg using a party brush. Bake 17-18 minutes or until golden brown (mine took longer). For dip, mix mayo, buttermilk, dressing mix, and adobo sauce. Chill for at least 1 hour. Serve with warm empanadas.
Empanadas
1 1/2 cups chopped cooked chicken breasts
1 can black beans, drained but not rinsed
1 cup shredded Mexican blend cheese
3 oz cream cheese, softened
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 pkg refrigerated pie crust
1 large egg, lightly beaten
Chipotle Dipping Sauce
1 cup mayonaise
1 cup whole buttermilk
1 pkg buttermilk salad dressing mix
1-2 tsp adobo sauce from chipotle peppers
Preheat oven to 400 degrees. Spray 2 baking sheets with nonstick cooking spray. In large bowl, combine chicken, beans, Mexican cheese, cream cheese, salt, and pepper. Place pie crust on flour surface and cut into rounds, using a 3 inch cookie cutter. Place 1 heaping tablespoon of the chicken mixture in the center of each round. Fold the dough over the filling, pressing the edges together with a fork to seal. Brush each with beaten egg using a party brush. Bake 17-18 minutes or until golden brown (mine took longer). For dip, mix mayo, buttermilk, dressing mix, and adobo sauce. Chill for at least 1 hour. Serve with warm empanadas.
Homemade Southwest Chicken Salad
So I love southwest salads in restaurants but don't love the price of having to go out to eat to get them. So, this is my newest version of a southwest chicken salad with homemade tortilla strips and homemade guacamole. Pretty yummy......
1 tsp paprika
1 tsp salt
4 tbls lime juice
4 chicken breasts
olive oil for cooking
Mix seasonings together. Rub mixture into chicken. Brown chicken on both sides in skillet with olive oil. Pour lime juice over chicken. Cover and cook for 7-10 minutes until chicken no longer pink in the middle.
Tortilla Strips
1/2 package flour tortillas
olive oil
coarse salt
Preheat oven to 375 degrees. Cut tortillas in half and then in strips. Place in jelly roll sheet. Drizzle with olive oil and salt and toss to coat (you may have do this this step again). Bake20 minutes, checking every 5 minutes, until brown and crispy.
Guacamole
4 ripe avocados, chopped
Juice of 2 limes
2 tsp salt
1 tsp garlic powder
2 garlic cloves minced
1 small onion, finely chopped
1 can Rotel, drained
Mix all together and refrigerate 30 minutes.
Salad
1 can black beans, rinsed and drained
1 can corn, drained
iceberg lettuce, chopped
Mexican blend cheese
sour cream
salsa
In microwave, cook black beans in bowl with water until tender, about 2 minutes. Drain. Top lettuce with corn and black beans, cheese, chicken, guacamole, sour cream, salsa, and tortilla chips. Or mix salsa with ranch dressing to make a mexi-ranch dressing.
Chicken (from a Taste of Homes cook book)
4 tsp garlic powder
2 tsp chili powder1 tsp paprika
1 tsp salt
4 tbls lime juice
4 chicken breasts
olive oil for cooking
Mix seasonings together. Rub mixture into chicken. Brown chicken on both sides in skillet with olive oil. Pour lime juice over chicken. Cover and cook for 7-10 minutes until chicken no longer pink in the middle.
Tortilla Strips1/2 package flour tortillas
olive oil
coarse salt
Preheat oven to 375 degrees. Cut tortillas in half and then in strips. Place in jelly roll sheet. Drizzle with olive oil and salt and toss to coat (you may have do this this step again). Bake20 minutes, checking every 5 minutes, until brown and crispy.
Guacamole
4 ripe avocados, chopped
Juice of 2 limes
2 tsp salt
1 tsp garlic powder
2 garlic cloves minced
1 small onion, finely chopped
1 can Rotel, drained
Mix all together and refrigerate 30 minutes.
Salad
1 can black beans, rinsed and drained
1 can corn, drained
iceberg lettuce, chopped
Mexican blend cheese
sour cream
salsa
In microwave, cook black beans in bowl with water until tender, about 2 minutes. Drain. Top lettuce with corn and black beans, cheese, chicken, guacamole, sour cream, salsa, and tortilla chips. Or mix salsa with ranch dressing to make a mexi-ranch dressing.
Crock Pot Chicken Enchiladas
I made this the other day on a whim. Not sure how it was going to turn out, but I have to admit is was pretty good. And if you have a fondness of the slow cooker like me, you will really like it, because it is really easy.
6 chicken breasts (can be frozen)
1 can corn drained
1 can black beans, rinsed and drained
1 can Rotel
1/2 jar salsa
1 package taco seasoning
8 oz low-fat cream cheese
Garnishes: cheese, sour cream, salsa, guacamole, lettuce, tomatoes
Place chicken in crock pot. Mix corn, black beans, Rotel, salsa, and taco seasoning together. Pour over chicken. Cook on low 7-8 hours. Mix in cream cheese until melted. Shred chicken and replace in slow cooker. Serve on tortillas with garnishes.
Note: I do have to say this has kind of a weird texture and not easy to eat with your hands, so make sure you have a fork ready. But the taste is pretty good.
6 chicken breasts (can be frozen)
1 can corn drained
1 can black beans, rinsed and drained
1 can Rotel
1/2 jar salsa
1 package taco seasoning
8 oz low-fat cream cheese
Garnishes: cheese, sour cream, salsa, guacamole, lettuce, tomatoes
Place chicken in crock pot. Mix corn, black beans, Rotel, salsa, and taco seasoning together. Pour over chicken. Cook on low 7-8 hours. Mix in cream cheese until melted. Shred chicken and replace in slow cooker. Serve on tortillas with garnishes.
Note: I do have to say this has kind of a weird texture and not easy to eat with your hands, so make sure you have a fork ready. But the taste is pretty good.
Chicken Tortilla Stew
This is one of my favorite recipes. Especially on a cold day like we are about to be having here!
3 boneless chicken breasts (chopped into bite size pieces)
1/2 onion chopped
2 garlic cloves minced
1 jalapeno pepper, seeded and chopped
2 cans black beans, drained and rinsed
1 small bag frozen corn
3-4 cans chicken broth (depending on how thick you like it)
1 package taco seasoning
1 can diced tomatoes, drained
2 cans tomato soup
2 chicken bouillon cubes
tortilla chips
shredded cheese (I use cheddar or Mexican blend)
sour cream
Cook chicken in olive oil with onion and garlic until chicken starts to brown and onion is tender. Add to pot with corn, black beans, tomatoes, tomato soup, broth, bouillon cubes, seasoning and jalapeno. Add 1/4 to 1/2 bag of tortilla chips (they will dissolve in soup). Simmer at least 30 minutes. Top with sour cream, cheese, and crushed tortilla chips.
3 boneless chicken breasts (chopped into bite size pieces)
1/2 onion chopped
2 garlic cloves minced
1 jalapeno pepper, seeded and chopped
2 cans black beans, drained and rinsed
1 small bag frozen corn
3-4 cans chicken broth (depending on how thick you like it)
1 package taco seasoning
1 can diced tomatoes, drained
2 cans tomato soup
2 chicken bouillon cubes
tortilla chips
shredded cheese (I use cheddar or Mexican blend)
sour cream
Cook chicken in olive oil with onion and garlic until chicken starts to brown and onion is tender. Add to pot with corn, black beans, tomatoes, tomato soup, broth, bouillon cubes, seasoning and jalapeno. Add 1/4 to 1/2 bag of tortilla chips (they will dissolve in soup). Simmer at least 30 minutes. Top with sour cream, cheese, and crushed tortilla chips.
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