Sriracha Lime Chicken Chopped Salad September 17, 2014
Hi friends! I wanted to get this salad recipe to you before grilling season is over, which won’t be for a while yet. I really enjoyed this salad. Loved the pineapple, avocado, tomato and chicken with the lime dressing. It was filling and delicious! Hope you also enjoy if you make it for yourselves!
Sriracha Lime CHicken Chopped Salad
One Skillet Chicken Pot Pie February 11, 2014
I posted a Chicken Pot Pie recipe here a while back and have made that recipe a number of times. The pot pie mixture is delicious and creamy with a wonderful crust over the top. I stick with that recipe for your traditional pot pie, but when I saw this recipe, I loved the idea of the cheesy biscuits covering the warm chicken/veggie pie mixture. It did not disappoint! I will be sticking with these two recipes when craving a pot pie.
One Skillet Chicken Pot Pie (serves 6)
3 Tbsp unsalted butter
1 lb boneless skinless chicken breast, cut into bite size pieces
½ tsp black pepper
½ tsp kosher salt
¼ cup all-purpose flour
3 cups chicken stock
2 cups frozen vegetables, (corn, peas and carrots)
3 oz fresh Parmesan cheese, grated
1 tsp dried parsley
Cheesy Drop Biscuits:
2 cups all-purpose flour
2 oz fresh Parmesan cheese, grated
1 Tbsp baking powder
1 Tbsp granulated sugar
½ tsp kosher salt
½ cup unsalted butter, melted
1 cup whole milk
Preheat oven to 450°F.
Melt butter in a (10-inch) oven safe skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook until chicken is browned, about 2 minutes each side.
Add flour and whisk to combine. Slowly add chicken stock while whisking skillet. Whisk until well combined. Add in vegetables and cheese. Stir to combine. Reduce heat to medium. Allow mixture to come to a boil, stirring occasionally.
Meanwhile: In a large mixing bowl combine flour, cheese, baking powder, sugar and salt. Whisk to combine well. Add butter and milk. Stir to combine.
Drop biscuits by the rounded tablespoon full on top of pot pie. Place skillet on cookie sheet and then slide into the oven. Bake for 10-12 minutes, until biscuits are golden brown.
Sprinkle with fresh parsley, serve and enjoy!
Recipe from Parade.com
Quick Chicken Soup & Jalapeno Popper Dip January 6, 2014
So, these two recipes may not go together, but they are delicious and instead of holding you back from making one or another for another month or so, until I post again, I thought I’d be kind and share them both with you!
The Chicken Noodle Soup is a GREAT dinner or lunch for days like these chilly artic days. It was pretty quick to throw together, although not super quick because you need to do a bit a chopping, etc. But I like my little handy dandy food processor to do most of that for me. I shared some of this soup for a friend of mine. Her and her kiddos really enjoyed it! As does my family :) But it is always nice to have someone outside the family tell you also….for some extra (re)assurance.
This dip is a recipe I got from a friend. I made it last month when I was stuck at home from a Christmas party with my sick little guy….yes, you heard me right, but I will repeat, I made it for myself….I felt kind of selfish, but I guess I was unselfish for staying home with my sick kid right? So it’s all good, plus I only made half the recipe. And I just made the other half today, for my family, but I was the only one that touched it, NOT because it wasn’t good, just because they just don’t like that kind of stuff, their loss, my gain, more for me (sorry selfish again….) SO yes, this dip is delicious! Served warm on crackers. OR leftovers between some grilled bread (aka grilled cheese, I added a bit more shredded cheese to the sandwich, IF you do have leftovers and want to try it that way.)
Sorry for being so wordy, it’s been a while…or maybe I have cabin fever. Who knows, but I really recommend both these delicious recipes. If you give them a go, come back and let me know what you think!
If you would like the Jalapeno Popper Dip, head on over to FAVORITEFAMILYFOODS, and don’t forget to say hi in the comment section!
serves 4 (so you might wanna double it!)
½ lb mezze penne rigate or other small-cut pasta (I’ve used both small noodles and egg noodles)
2 T evoo
6 cups chicken stock
1 lb skinless, boneless chick breast
1/2 cup dry white wine
1 large bay leaf (I omitted)
5-6 carrots, peeled and sliced crosswise
1 small onion, chopped (I used food processor to chop)
2-3 large cloves garlic, chopped (put this in food processor with onion)
2 T chopped fresh thyme (dried)
1 rind Parmigiano-Reggiano (opt) (I omitted but bet it would had a nice flavor!)
1 cup frozen peas (ick, one veggie I don’t like….I threw in some chopped celery instead)
½ cup chopped flat-leaf parsley
1 small lemon, zested (I omitted)
Cook pasta to al dente in a soup pot. Drain and drizzle with EVOO
In a sm sauce pan, pour in 2 cups chicken stock to cover the chicken. Add the wine and bay leaf (if using), simmer until chicken is cooked through, about 12 min.
In the empty soup pot heat 2 T evoo over med-high and stir in carrots, onion, garlic and thyme, season with salt and pepper. Cook until veggies are softened, about 10 min. Add remaining 4 cups chicken stock and cheese rind (if using); bring to simmer.
Remove the chicken from liquid and cut into bite-size pieces (OR throw in your stand mixer and mix just until shredded-so easy!) Add chicken to soup. Strain the poaching liquid into the soup. Stir in the peas (ick….or celery) and parsley; discard the bay leaf (if using).
Spoon pasta into bowls. Ladle in the hot soup and top with the lemon zest (if using) and extra grated parmigano-reggiano if desired.
Recipe and picture from Rachael Ray
Cheesy Chicken Bake October 7, 2013
Wow…it has been a while since posting. I have been wanting to post but have not been able to find the time…or energy I guess…SORRY!
This recipe that I made for dinner yesterday was great! Loved it. Loved the cheese on top of the chicken. Loved the tomato-onion, garlic mixture underneath it. Loved it, PLUS, it was super easy! I had some tomato-onion mixture leftover and plan to toss it with some pasta and possibly some meat for another dinner.
Cheesy Chicken Bake
1 1/2 pounds tomatoes, cut into large cubes (3 med-lrg)
1 small onion
1/4-1/2 cup fresh parsley
3 cloves garlic
2 tablespoons EVOO
2 lrg or 4 small boneless, skinless chicken breasts
1 cup grated fontina or provolone slices
Preheat broiler. In a food processor chop the onion, parsley and garlic. Dump mixture in a foil-lined 9-by-13-inch baking pan (or unfoiled 9×13 baking dish), toss tomatoes and EVOO with the onion mixture in the pan. Place chicken on top of tomatoes; season with salt and pepper. Broil 8 minutes, turn chicken and broil again until sauce bubbles, about 6 minutes. Sprinkle with cheese; broil 1 minute.
Recipe adopted from Rachael Ray. Picture from rachaelraymag.com
Cheesecake Factory Chicken Bellagio June 25, 2013
Picture from Cheesecake Factory At Home
I found this fun website that has tons of restaurant recipes. Each restaurant has its own ‘blog’ I guess you could say, but they are all linked up onto this site. On the right you can pick your restaurant and then on the left will be all the recipes you can choose from that restaurant. I enjoyed browsing many of the recipes myself. I know there are probably a few sites like these, and I wonder a bit how these recipes are gathered/who creates them, etc. but that doesn’t stop me from trying them myself!
I have never actually ordered this dish from the Cheesecake Factory, but it sounded good and I generally had all the ingredients plus fresh basil from my garden! It is a fabulous dish. I loved the lemon-basil flavor in the alfredo-like sauce and the coating on the chicken was delicious. I pounded my chicken as thin as I could get it but probably will butterfly (as the directions recommend) next time so they are a bit thinner and you get more of that delicious coating on each piece. It has great flavors and textures, try it for yourself!
I also want to note that I omitted the garnish part of the dish because those were ingredients I did not have on hand.
Cheesecake Factory Chicken Bellagio
Pasta and Sauce:
1 cup heavy cream
1 teaspoon minced garlic
1/2 cup fresh grated Parmesan cheese
5-6 fresh basil leaves minced
juice from 1 lemon
salt and pepper
1 package thin spaghetti,
Whisk heavy cream and garlic in sauce pan until it begins to thicken. Add Parmesan cheese and whisk til incorporated. Lower heat to medium-low careful not to scorch. Add in basil, lemon juice and salt and pepper. Whisk thoroughly and reduce to a low heat to keep warm. (I added a bit milk later because I made this ahead of time and it ‘dried’ up a bit, the milk helped it thin out again so it was easy to toss with the pasta.) When ready to serve toss with thin spaghetti that has been cooked according to the package directions.
3-4 chicken breasts, boneless skinless
1 cup flour
2 eggs 1 cup Italian seasoned bread crumbs (I used panko and added Italian seasoning)
1 cup Parmesan cheese
Place flour in one bowl. Whisk eggs in another. Combine bread crumbs and Parmesan cheese in a third bowl. If chicken is frozen, allow to thaw completely. Butterfly the cutlets, or cut them in half by cutting through the middle of the meat so you have 2 thinner pieces. Then place in a large sturdy zip-lock bag and with a meat mallet gently hammer chicken so that the piece is an even and thickness.
About this time, begin to heat your oil in a large skillet over medium -medium/high heat. Pour in oil into skillet to cover bottom. You will know when ready if you flick a few drops of water on the oil and it crackles. Take each piece of chicken and first coat them with flour, then dip in the egg, then last coat with bread crumb mixture. Do this to each piece.
Then place 2-3 pieces of chicken at a time in skillet. This will depend on how big your skillet is. Don’t over crowd. Allow to cook a few minutes, sides will start to turn a golden brown. Then flip and cook the other side and cook till no longer pink. When finished remove and place on paper towels to drain excess oil. Repeat with remaining pieces.
Garnishes: (I omitted this part and the dish was delicious, so I would say it is optional)
Prosciutto at room
arugula Lettuce washed and dried
extra virgin olive oil
To assemble: Place generous serving of pasta in middle of plate. Layer with two pieces of chicken side by side. Ribbon 1-2 pieces of Prosciutto over top of chicken. Then place a generous handful of arugula over prosciutto. Drizzle a little EVOO over arugula followed by juice of a lemon half.
Recipe from Cheesecake Factory At Home
Baked Chicken Fajitas March 1, 2013
This is one of those recipes that you find and get so excited about after baking and devouring BECAUSE…it is soooooo easy to put together and SOOOOOO good! When I think of Chicken Fajitas, I imagine a lot of prep work and standing by the stove cooking, stirring and adding seasoning. Something that has to be done right before you sit down and eat. THIS recipe has you do all the prep and then throw it in the oven for 30ish minutes so that when your kids need you, which ALWAYS happens to be the 30 minutes before super starts (at least in my home), you can give them all the attention they need! I put this together in the afternoon and refrigerated it before putting it in the oven. I can’t see why you can’t even put this together a whole day ahead of you wanted! The flavor was so good! Just pull out some tortilla shells, sour cream and lettuce if you have it. Cheese and avocado if you want, and you got your family a meal!
Thank you to Jodie from Eatin’ on the Cheap for this recipe and beautiful photo! The aroma of the fajita mixture was smelling too good and forgot to take one of my own.
Baked Chicken Fajitas
2 boneless, skinless chicken breasts, cut into strips
1 – 15 oz can diced tomatoes, drained
1 – 4 oz can diced green chilies (I omitted because I didn’t have any in the house which turned out great but would add next time to give it a try)
1/2 medium onion, sliced thin
1/2 green bell pepper, seeded and sliced thin
1/2 red/yellow/orange bell pepper, seeded and sliced thin
2 T extra virgin olive oil (or whatever you have in the kitchen)
2 t. chili powder
2 t. cumin
1/2 t. garlic powder
1/2 t. dried oregano
1/4 t. salt
flour tortillas, lettuce, avocado, cheese, sour cream, etc. to serve
Preheat the oven to 400 degrees. Grease a medium to large baking dish (between a 8×8 and 9×13). Mix together chicken, tomatoes, chilies, peppers, and onions in the dish.
In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat.
Bake uncovered for 30 minutes or until chicken is cooked through and the vegetables are tender. Serve with warmed tortillas and other toppings of your choice.
Adopted from Eatin’ on the Cheap