Friday, February 19, 2010

Chicken with Italian Dressing

This is one of the easiest recipes ever. You just have to plan ahead to marinate the chicken.
4-6 boneless skinless chicken breasts
1 cup Italian dressing
1 tsp lemon pepper
1/8 tsp salt

Combine Italian dressing, lemon pepper, and salt. Pour over chicken breasts and marinate for 2 hours or more in the refrigerator. Remove chicken and bake at 350 for 30 minutes.

Thursday, February 18, 2010

Chicken Pot Pie

I love chicken pot pie but I've never had a recipe that I loved. I saw this recipe on Mel's Kitchen and I thought I'd give it a try. It was so good! Thanks Melanie!!!
Printable Recipe

Chicken Pot Pie
2 Tbsp olive oil
2 cups cubed chicken
1/2 cup chopped onion
1 cup sliced carrots
1 1/2 cups cubed potatoes
1 cup frozen peas
1 can cream of chicken soup
1/2 can milk
1/2 tsp crushed thyme
1/4 tsp pepper
1 Tbsp butter
pastry for pie crust (can use refrigerated or frozen, I used 2 crusts so I could have one on the bottom and one on the top)

Heat olive oil in a large skillet. Add chicken and season with salt and pepper. Cook for about 5 minutes, then add onions and cook until chicken is cooked through.

Boil carrots and potatoes until barely tender, about 5 minutes. Drain and return to pot. Add chicken mixture, peas, soup, milk, thyme, pepper, and butter. 

Roll out pie crust into 9-inch pie dish. Press down. Cut off any excess on the sides. Pour chicken mixture into pie dish. Roll out pie crust over pie dish and seal. Cut three 3" slices down the center. Brush with milk. Bake at 350 for 45-55 minutes until crust is golden brown.

Wednesday, February 17, 2010

Crock Pot Chicken

Printable Recipe


Crock Pot Chicken
2 lbs boneless skinless chicken breasts
8 oz package cream cheese, softened
2 cans cream of chicken soup
1 package Italian dressing mix

Place chicken in crock pot. Combine cream cheese, cream of chicken soup, and Italian dressing mix. Pour over chicken. Cook on low for 3-4 hours. Serve with rice, mashed potatoes, or pasta.

Tuesday, February 16, 2010

Tex-Mex Bake

I normally don't love casseroles but sometimes it's nice to have something really easy that you can quickly throw together and stick in the oven. This is one of those recipes.
1 lb ground beef
2 cups cooked rice
1 can chili beans, drained
1 can diced tomatoes with green chilies, drained
4 cups crushed tortilla chips
2 cups cheese
3 green onions, sliced
sour cream

Brown ground beef. Add rice, beans, and tomatoes. In a 9x13 baking dish, layer crushed tortilla chips, half of the cheese, beef mixture, and remaining cheese. Bake at 350 for 20 minutes. Top with green onions. Serve with sour cream.

Monday, February 15, 2010

Sugar Cookies

This is the best recipe for sugar cookies. They are so soft. I make these cookies every year with my kids for Valentine's Day.
Printable Recipe

Sugar Cookies
1 cup butter, softened
2 cups sugar
2 eggs
1 cup sour cream
1 tsp. vanilla
4 1/2 cups flour
1/2 tsp. baking soda
4 tsp. baking powder
1 tsp. salt

In a large mixing bowl, mix butter, sugar, eggs, sour cream, and vanilla. Beat well until all blended. In a separate bowl, mix flour, soda, baking powder, and salt. Slowly add dry ingredients to wet ingredients. Beat all together. Dough will be really sticky. Pour some flour on counter or table. Take a ball of dough and roll to 1/2 inch thick. (You need to use a lot of flour because the dough is very sticky) Cut out cookies. Bake at 350 for 8-10 minutes. Frost with cream cheese frosting or Just Like Lofthouse frosting.

Cream Cheese Frosting

4 oz cream cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
2 3/4 cup powdered sugar

In a mixing bowl beat cream cheese, butter, and vanilla until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency. Add desired food coloring.

This is the perfect amount to frost sugar cookies or a 9x13 cake. If you want to frost the top and sides of two 9-inch layers, double the recipe.

Buttermilk Syrup



This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Saturday, February 13, 2010

Chimichangas


1 lb ground beef
1/2 cup onion, diced
1 can diced green chiles
1/2 tsp. garlic salt
1 tsp. cumin
1 tsp. garlic powder
8-10 soft taco size flour tortillas
vegetable oil for frying
chopped lettuce
chopped tomatoes
salsa
sour cream

Brown ground beef and onion. Drain. Add green chiles, garlic salt, cumin, and garlic powder. Cook for about 5 minutes. Put tortillas in the microwave for about 30 seconds to a minute until warm and pliable. Place ground beef mixture in each tortilla and roll like a burrito, folding the short sides in first and then rolling up. Make sure the tortilla is closed so the oil doesn't get inside the burrito. Heat vegetable oil in a frying pan. Place the burritos in the oil, seam side down. Cook for a few minutes on each side until they are lightly browned. Drain on paper towels. Top with lettuce, tomatoes, salsa, and sour cream.

Thursday, February 11, 2010

Chicken Roll-Ups



This recipe has been moved to The Traveling Circus.
 
Click the link below for the recipe
 

Tuesday, February 9, 2010

Chicken Creole


Printable Recipe


Chicken Creole


2 cups chicken breasts, cubed
6 oz. sliced mushrooms
1 clove garlic, chopped
1/2 green pepper, chopped
1/2 cup onion, chopped
1 cup water
1 can tomatoes, undrained
1 can tomato sauce
salt
pepper
1 bay leaf
1/8 tsp. cayenne pepper
2 Tbsp. corn starch
1 tsp. sugar
1 1/2 Tbsp. cold water
1 can medium black olives

Heat olive oil in pan. Add chicken, seasoned with salt and pepper. Cook for about 5 minutes then add mushrooms. Cook until chicken is cooked through. Remove chicken and mushrooms from pan. Add garlic, green pepper, and onion to pan. Saute. Add water, tomatoes, tomato sauce, salt, pepper, bay leaf, and cayenne pepper. Simmer for about 15 minutes. In a small bowl, combine corn starch, sugar, and cold water. Mix until it's a smooth paste. Stir into sauce. Add chicken, mushrooms, and olives. Heat through. Serve over rice and top with parmesan cheese.


Serves 6

Monday, February 8, 2010

Friday, February 5, 2010

Oven-Fried Chicken

I got this recipe from the Better Homes and Gardens cookbook. It's a lot healthier than frying chicken and it tastes really similar.
1 egg beaten
3 Tbsp. milk
2 cups crushed cornflakes or (about 30) finely crushed Ritz crackers (I've made it with both but I like the cracker crumbs better)
1 1/2 tsp. thyme
3/4 tsp. paprika
1/4 tsp. salt
1/8 tsp. black pepper
2 Tbsp. butter or margarine, melted
2 lbs boneless skinless chicken breasts

In a small bowl combine egg and milk. For coating, combine crushed cornflakes or cracker crumbs, thyme, paprika, salt, and pepper; stir in melted butter. Dip chicken into egg mixture and then coat with crumb mixture. Place chicken in a greased baking pan. Sprinkle chicken with any remaining crumb mixture. Bake at 375 for 30 minutes.

Thursday, February 4, 2010

Chicken and Black Bean Enchiladas


I got this recipe from The Sisters' Cafe. I love enchiladas. I have quite a few enchilada recipes. These enchiladas are so good! My kids loved them. Especially my 21 month old little girl. She kept asking for more.Printable Recipe

Chicken and Black Bean Enchiladas

Chicken Mixture:
2 cups cooked chicken, shredded
1 can diced tomatoes with green chilies, drained (save the juice for the sauce)
1 can black beans, rinsed and drained

Sauce:
1 cup sour cream
1 can cream of chicken soup
1/2 cup shredded cheese
juice from tomatoes with green chilies

10 flour tortillas

Spoon some sauce onto each tortilla followed by the chicken mixture. Roll tortillas and place seam side down in a lightly greased baking dish. Top with remaining sauce and more cheese if desired. Bake at 350 for 30 minutes.

Wednesday, February 3, 2010

Catalina Chicken

I got this recipe from Kraft Food and Family magazine. I love this magazine because it's free and it has a lot of easy recipes that are really good.
6 boneless skinless chicken breast halves (about 1 1/2 lb)
1/2 cup Catalina or French dressing
1/2 cup apricot jam
1/2 pkg. dry onion soup mix

Preheat oven to 350. Heat oil in large skillet. Add chicken; cook 3-4 minutes on each side until lightly browned. Remove chicken and place in a baking dish. Mix dressing, jam, and soup mix. Pour over chicken. Bake for 30 minutes.

Tuesday, February 2, 2010

Mac & Cheese with Chicken and Broccoli

This is one of my favorite recipes. I got this from Rachael Ray. You can't go wrong with macaroni and cheese. It's definitely a kid favorite. It has a little bit of cayenne pepper in it to give it a little heat. But it's not too spicy. My kids love it.
Printable Recipe


Mac & Cheese with Chicken and Broccoli
1 lb chicken breast, cut into cubes
1 small onion, chopped
1 lb macaroni or corkscrew shaped pasta
2 1/2 cups broccoli or 1 package frozen broccoli
3 Tbsp. butter
3 Tbsp. flour
1/2 tsp. cayenne pepper
1 tsp. paprika
3 cups milk
1 cup chicken broth
3 cups sharp cheddar cheese
1 Tbsp. dijon mustard

Place a pot of water on to boil for macaroni. Saute chicken seasoned with salt and pepper in olive oil for a few minutes. Then add onion and cook until chicken is cooked through. Turn off heat and reserve. Cook pasta according to package directions. Add broccoli to the pot for the last 3 minutes. Drain. Add chicken to pasta. Heat a medium saucepan over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles; then cook a minute more. Whisk in milk and chicken broth and raise heat to bring sauce to a boil. Simmer sauce to thicken, about 5 minutes. Add cheese to milk sauce and stir. Stir in mustard. Pour sauce over chicken and pasta mixture. Season with salt and pepper.

Monday, February 1, 2010

Boston Cream Pie

This is a much easier version of Boston cream pie. I got this recipe from the Kraft Food and Family magazine (slightly altered). It's a super easy recipe and it's so yummy! I'm not sure why it's called a pie when it's really a cake but either way it's so good!
1 yellow cake mix
1 cup cold milk
1 pkg. (3.4 oz) instant vanilla pudding
1 1/2 cups thawed Cool Whip
1 square Baker's semi-sweet baking chocolate
1 Tbsp. butter
3/4 cup powdered sugar
2 Tbsp. cold milk

Make cake mix in two 9-inch round pans according to package directions. Cool and remove from pans. Beat 1 cup milk and pudding mix with whisk for 2 minutes. Stir in whipped topping. Let stand 5 minutes. Stack first cake layer on serving plate. Spread with pudding mixture. Top with other cake layer. Microwave chocolate and butter 1 minute. Stir until chocolate is melted. Add sugar and 2 Tbsp. milk; mix well. Spread over cake. Refrigerate 1 hour.

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