Air Fryer Chicken Cordon Bleu

This ingredient list may look long, but this really is a simple recipe to make.  I found another chicken cordon blue recipe that topped the chicken with a Swiss cheese sauce.  I thought that sounded delicious.  However, if you are running short on time, the chicken would be delicious without the sauce.  Cooking the chicken in the air fryer ensures a crispy coating.

2 boneless skinless chicken breasts

salt and pepper

1 TBS Dijon mustard

4 slices deli Swiss cheese

4 slices deli ham

1/4 cup flour

1 egg, beaten

1 cup panko breadcrumbs

1/3 cup grated Parmesan cheese

1 tsp dried basil (my addition)

1/2 tsp garlic powder (my addition)

cooking oil spray (I used avocado oil spray)

Cheese Sauce:

2 TBS butter

2 TBS flour

1 cup milk

1/4 tsp salt

1/2 cup shredded Swiss cheese

2 TBS white wine or chicken broth

Place chicken breast on a cutting board.  Butterfly each chicken breast by slicing horizontally through the middle, being careful not to cut all the way through to the other side.  Open the two sides and spread them out like an open book.  Place a piece of Saran (plastic) wrap over the top of the chicken breast on the cutting board and lightly pound the chicken to 1/4-inch thickness using a rolling pin or the smooth side of a meat mallet. Repeat with remaining chicken breast.

Season each chicken breast with salt and pepper.  Spread Dijon mustard on the top of each chicken breast.  Place one slice of cheese on each breast.  Top the cheese with two slices of ham and another piece of cheese.  Roll each breast up and secure with a several toothpicks. (I found it easier to use wooden skewers that were about 4 inches long.) 

Place flour in a shallow bowl.  Place beaten egg in a second bowl.  Mix panko breadcrumbs, grated Parmesan cheese, dried basil and garlic powder in a third bowl.  Preheat air fryer to 350 F.

Dredge chicken breasts in flour; shake of excess.  Dip into beaten egg, allowing excess egg to drip back into the bowl.  Press chicken breasts into bread crumb mixture to coat both sides; place breaded chicken breasts onto a plate and spray with cooking oil spray.  Let sit for 5 minutes while the air fryer preheats, then arrange breaded chicken in a single layer in the air fryer basket.  

Cook in the preheated air fryer for 10 minutes; flip the chicken breasts and spray any dry spots with cooking oil spray.  Cook until the chicken is no longer pink in the center, about 8-10 additional minutes.  An instant-read thermometer inserted into the center should read at least 165 F.

Sauce Instructions:  While the chicken is cooking, melt the butter over medium-low heat; stir in flour and cook for about 3-4 minutes. Add milk and salt, stir and cook about 3-4 minutes or until the sauce has thickened.  Stir in cheese until smooth.  Stir in wine or broth.  Serve over chicken.

Serves:  2-4 (depending on the size of the chicken breasts)

Source:  Chicken: allrecipes.com / Sauce: Quick Cooking - Taste of Home

Kimberly

Sausage and Root Vegetable Sheet Pan Supper

This is a quick and easy recipe, perfect for a weekday meal.  Use your favorite sausage and root vegetables when making this recipe. I used Polish sausage and it was delicious. 

1/2-pound Brussels sprouts, trimmed and halved

2 parsnips, peeled and cut into wedges

2 sweet potatoes, peeled and cut into wedges

2 medium red onions, quartered

3 TBS olive oil

1/2 tsp dried sage (I used 1 tsp of Italian Seasoning instead)

2 TBS kosher salt

1 tsp black pepper

8 Italian sausages

Preheat oven to 375 F.

Scatter the vegetables on to a sheet pan.  Drizzle with the olive oil and sprinkle with the sage (or Italian Seasoning), salt and pepper.  Toss everything together.

Lay the sausages on top of the vegetables.  Roast until the sausages are cooked through and the vegetables are tender, about 40-45 minutes.

Serve a couple of sausages on a plate along with the delicious vegetables.

Makes 4 generous servings

Source:  The Pioneer Woman Cooks Come and Get It!

Kimberly

Lemon and Garlic Chicken - Sheet Pan Supper

I was looking through some of my many cookbooks trying to find some quick meals to make.  When I saw this recipe with 40 cloves of garlic, I knew that I had to make this for dinner.  It is so easy and so delicious!  Make sure you serve this with the crusty bread spread with some of the roasted garlic.

12 chicken legs or thighs (bone in and skin on)

40 garlic cloves*

Kosher salt

black pepper

olive oil for drizzling

2 lemons

Crusty Bread for serving

Preheat oven to 400 F.  

Arrange the chicken and garlic on a sheet pan.  Sprinkle with salt and pepper and drizzle with olive oil.  

Squeeze the juice of one lemon over the chicken.  Cut the other lemon in wedges and place them around the pan.

Roast the chicken until cooked through, about 40-45 minutes.  Move the garlic around once or twice during roasting to prevent the garlic from burning.  After this was done cooking, I put it under the broiler for a few minutes to get the chicken and garlic a little more brown.

Spread the roasted garlic on the crusty bread.

*Tip:  I bought a bag of pre-peeled garlic cloves to make this recipe, and it worked just fine.  Make sure you use at least 40 (or more) cloves of garlic.  It isn't too much!

Makes 6 servings

Source:  The Pioneer Woman Cooks Come and Get It!

Kimberly

Holiday Chicken Wreath (Taco/Mexican)

This Mexican appetizer has a way of disappearing! I brought it to a family gathering, and by the end of the night the platter was empty. It’s simple and delicious.  It works just as well as a main dish if you want something easy and satisfying.  It’s the kind of recipe that brings people back for seconds—and then asks for the recipe.

*The cheese measurements are not exact in this recipe...."measure with your heart".  If you have at least 5 cups of cheese total, you should be o.k.

Filling:

4 cups cooked chicken, shredded (rotisserie chicken or cooked chicken breasts work well)

1 - 4oz can green chilis, drained

1/4 cup sour cream

1/4 cup mayonnaise

3 1/2 TBS taco seasoning (about 1 packet of seasoning) (season for your taste)

6 oz (about 1 1/2 cups) Mexican blend cheese, shredded

__________

2 cans Crescent roll dough

2 to 3 TBS melted butter

1/4 cup crushed Nacho Cheese Doritos

1/2 cup to 1 cup cheese, shredded

Garnish:

diced tomatoes

sour cream

shredded cheese

salsa

Pre-heat oven to 350 F degrees.

In a bowl, mix chicken, chilies, sour cream, mayonnaise, taco seasoning and cheese.  Set aside. If the mixture seems too dry, you may add a little more sour cream and/or mayonnaise.

On a pizza pan, or a baking stone, place your crescent rolls wide side to the center, narrow to the edge of the pan. Leave an opening to create a wreath. Place the 1st can of crescents all the way around the pan. Press down center all the way around. Take the 2nd can of crescents and place them between each of the other crescents that are on the pan, going all around the pan. Place the chicken mixture on top of the dough all the way around the inner portion of the wreath.

Sprinkle well with cheese...about another 1/2 cup or more of cheese.  Then take the tips of the crescents, wrap over chicken and tuck under the inside. 

Brush wreath all over with melted butter. Sprinkle crushed Doritos over the buttered wreath.  Top with an extra sprinkling of cheese.   

Bake at 350 degrees for 25 to 30 minutes or until golden brown.  

Slice and serve.  Top each piece with a sprinkling of tomatoes, a spoonful of salsa, a dollop of sour cream and extra cheese.  Enjoy!

Source: Farm Cooking with Nan

Todd

Savory Crockpot Chicken Drumsticks

What I love about this recipe is that it is simple to just mix the marinade ingredients together and put it in the crockpot with the drumsticks. You   It's a quick and delicious meal that has just the perfect balance of sweet and tangy.

This chicken dish pairs well with rice, coleslaw, garlic bread, grill vegetables, mashed potatoes or a refreshing cucumber salad.  If you wish, you could even add bell peppers or carrots to the slow cooker.

For the Marinade:

1/2 cup low-sodium Soy Sauce

1 cup low sodium Chicken Broth

1/4 cup Sweet Thai Chili Sauce

2 TBS Sriracha, adjust to heat preference

1/4 cup Brown Sugar

2 TBS Lime Juice

1 inch fresh Ginger, peeled and minced

3 cloves Garlic, crushed

For the Chicken:

4 to 4.5 lbs Chicken Drumsticks, bone-in, skin-on (completely thawed)

For Garnish:

2 TBS Green Onions, thinly sliced

1 TBS Toasted Sesame Seeds

In a mixing bowl, whisk together all of the marinade ingredients until well combined.

Place the chicken drumsticks into the slow cooker and pour marinade over them.  Ensure each drumstick is thoroughly coated.

Cover your slow cooker and set it to low, cooking for about 4 hours or until the chicken is tender and fully cooked through.  Use a meat thermometer to ensure your chicken reaches 165F for perfect doneness.  Do not overcook.

For an extra crispy skin, preheat your broiler while the chicken finishes.  Transfer the drumsticks to a baking sheet and broil for 3-5 minutes until the skin is crispy and golden brown.

Before serving, sprinkle the drumsticks with sliced green onions and toasted sesame seeds for added freshness and crunch.

** If you wish, you could mix up the marinade with the drumsticks in an airtight container and place in the fridge for 24 hours.  When ready to cook, just place it in the crockpot and cook per directions above.

Serves 4

Source: recipesbylucille.com

Kimberly

Indonesian Peanut Butter Chicken

This recipe is great for a weekday meal because it is so easy to make and it is delicious!

3 lbs boneless-skinless chicken thighs

Sauce:

3 TBS soy sauce

4 garlic cloves

1 1/2 TBS minced ginger

3 tsp sesame oil

1/4 tsp cayenne pepper

1/3 c peanut butter (Add after chicken is done)

cilantro

dry roasted peanuts, chopped

Brown chicken thighs in skillet then put in bottom of slow cooker.  (I have made this recipe several times without browning the chicken thighs and it was delicious.)

Combine sauce ingredients, except for the peanut butter, and pour over chicken thighs.  Cook on low for 5 hours or on high for 3.5 hours.

Remove chicken thighs and place on a plate, cover to keep warm.  Combine the peanut butter with the sauce in the slow cooker; stir well.  Pour the sauce over the top of the chicken thighs.

I like to serve this chicken over rice and topped with cilantro and chopped dry roasted peanuts.

Serves:  6

Source:  Sarah-Our Tribe of Many (YouTube)

Kimberly

Chicken Noodle Soup

There is nothing better than a hot bowl of homemade chicken noodle soup on a cold winter night.  This recipe is so delicious and quick to make.  If you are looking for some easy and delicious meals to make in your pressure cooker, I highly recommend purchasing The Rootitoot Cookbook.  Every recipe I made from this cookbook is delicious.

8 c chicken broth

1 1/2 lb boneless chicken, breasts or thighs, raw or cooked

1 1/2 c diced onion

1 c diced carrot

3/4 c diced celery

2 cloves garlic, minced

1 TBS lemon juice

1 tsp salt

1/4 tsp pepper

1 tsp dried basil

1/4 tsp dried sage (optional)

1/4 tsp thyme (optional)

8-12 oz egg noodles or pasta  (The more noodles/pasta you use, the less broth there will be.)

1 c frozen peas

Dice the chicken into bite-sized pieces.  Pour the chicken broth in the Instant Pot/pressure cooker.  Add all ingredients except the peas and stir it to separate all the chicken pieces.

Close the lid and set the valve to sealing.  Push Pressure Cook (or Manual) and set time for 3 minutes.  When the pressure cooker indicates it is done, leave it for 3 minutes natural release.  Then, flip the valve to venting for a quick release.  When the pin drops, open the lid.

Add the frozen peas.  The heat is enough to cook them while still keeping them fresh tasting.  Add salt and pepper if needed.

Source:  The Rootitoot Cookbook

Kimberly

Creamy Tuscan Chicken

You don't have to follow a Keto diet to savor this delicious dish; the flavor doesn't taste 'diet' at all.  I served this with steamed cauliflower and green beans.  Roasted potatoes also goes well with this dish.

1 TBS oil

1 lb boneless, skinless chicken thighs

2 TBS butter

1/2 cup chopped onion

3 cloves garlic, minced

1tsp red pepper flakes (optional)

1 lb boneless, skinless chicken thighs-browned in oil

4 cups baby spinach

1 cup sliced mushrooms

1 cup cherry tomatoes, halved

1 tsp Italian seasoning

1 tsp black pepper

1/2 tsp kosher salt

1 cup heavy whipping cream

3/4 cup freshly grated Parmesan cheese

Heat a large skillet over medium-high heat with a tablespoon of oil.  Brown the chicken thighs on both sides. Remove from pan and set aside.

Turn heat down to medium-low and add the butter.  Once the butter, is melted, add the onion, garlic and red pepper flakes. Cook, stirring, until the onions are coated, about 30 seconds.

Add the already browned chicken, spinach, mushrooms, tomatoes, Italian seasoning, pepper and salt.  Mix well.

Pour in the cream and stir to combine.  Cover and cook until the chicken has reached an internal temperature of 165F, about 15 minutes.

Stir in the Parmesan cheese and serve.

Serves 4

Source: Easy Keto in 30 Minutes - Urvashi Pitre

Kimberly

Slow Cooker Chicken and Gravy

Once the fall weather was upon us in Wisconsin, I was really craving some comfort food.  When I found this recipe it was perfect.  I had everything on hand and it was so easy to make.  I served this chicken and gravy over homemade mashed potatoes.  It was so good.

Chicken:

1/2 TBS olive oil

2.5 - 3 lbs chicken breasts

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp paprika

1/4 tsp pepper

Gravy:

3 TBS butter

1/4 c. flour

1 1/2 TBS cornstarch

3 c. chicken broth, divided

1 1/2 tsp chicken bouillon

3/4 tsp garlic powder

3/4 tsp onion powder

3/4 tsp dried parsley

1/4 tsp paprika

1/4 tsp dried oregano

1/4 tsp dried thyme

salt to taste

For the chicken, combine the salt, garlic powder, paprika and pepper in a small bowl.  Place chicken breasts on a large plate, drizzle with olive oil and then sprinkle the seasoning on both sides of each chicken breast.  Transfer the chicken breasts to a lightly greased 6 quart slow cooker.

For the gravy, in a small saucepan melt the butter over medium heat.  Whisk the flour into the butter and cook for 2 minutes.  Reduce the heat to low and slowly whisk in 2 cups of the chicken broth.  In a small bowl, whisk the cornstarch with the remaining 1 cup of chicken broth.  Slowly add this mixture into the saucepan while whisking.  Add the chicken bouillon and the remaining seasonings.  Bring to a simmer, whisking constantly and continue to simmer until thickened to the consistency of gravy.  Pour over chicken in the slow cooker.

Cook on low for 4-5 hours, until the chicken is tender enough to shred.*  Shred chicken and cook on low for an additional 20 minutes.  Season with additional salt and pepper to taste.

*If the gravy is too thin at this point, you can remove the chicken and transfer the gravy to a saucepan.  Remove 1 cup of the gravy and whisk in 1 TBS of additional cornstarch.  Slowly pour the 1 cup of gravy with cornstarch back into the saucepan and bring to a boil.  Reduce heat and simmer for approximately 4-5 minutes to thicken. 

I used 5 lbs of chicken and made 1 1/2 recipes of the gravy. 

Source:  amysrecipebook.com

Kimberly

Crock Pot Chicken Drumsticks

Super easy, super delicious!  This is a quick and easy weekday meal.  

3 lbs chicken drumsticks

1 TBS paprika

1 tsp cumin

1 tsp garlic salt

1 1/2 cups barbeque sauce (divided)

In a small bowl combine paprika, cumin and garlic salt.  Stir to combine.

Sprinkle over the drumsticks and rub all over the chicken skin.

Place chicken drumsticks in the crockpot.

Pour 1 cup of the barbeque sauce over the drumsticks.

Cover and cook on low 4-6 hours until the chicken is tender. 

When finished, place the chicken on a cookie sheet lined with foil and cooking spray.

Brush 1/4 cup of the barbeque sauce on the drumsticks.  Broil for 1-5 minutes until it begins to brown.

Remove from the oven, flip the drumsticks, and brush with the remaining 1/4 cup barbeque sauce.

Broil another 1-5 minutes until brown.

If you wish, you could also use cut up chicken breasts.

Serves 6

Source: Dinner on a Dime

Kimberly

Creamy Chicken Marsala Pasta (Instant Pot/Pressure Cooker)

Make this if you are looking for an easy and quick dinner.  Great served with a side of green beans and garlic bread.  It's delicious!  See note below if you like your dish more saucy.

4 TBS (1/2 stick) butter 

1 large (or 2 small) shallot(s), diced (onions are o.k., too)

16 oz Baby Bella mushrooms, sliced 

2 lbs chicken breasts, diced into chunks (uncooked)

1 TBS crushed garlic

2 1/2 cups garlic broth or chicken broth (I used 1 TBS Garlic" "Better-Than-Bouillon" plus 2 1/2 cups of water)

1 1/2 cups Marsala wine 

7 1/2 oz jar of sun-dried tomatoes plus 2 tsp of oil from the jar

1 lb of Farfalle pasta (Bowtie)

1/4 cup heavy cream or half & half

1 cup grated Parmesan cheese, plus more for topping if desired

Add the butter to the Instant Pot. Hit "Saute" and "Adjust" so it is on "More" or "High" setting and wait until the butter has melted and it bubbles.

Add the shallots and mushrooms and cook for 3 to 5 minutes, until the mushrooms have softened and browned a bit.

Then, add the chicken and the 2 tsp of oil from the tomatoes (but NOT the tomatoes themselves) and cook for another 2 to 3 minutes until the chicken is lightly white in color (but not fully cooked).

Toss in the garlic and cook for one more minute and then add in the Marsala wine and let simmer for one more minute.  Deglaze (scrape) the bottom of the pot while doing so. 

Add in the broth and stir together well. 

Pour in the Farfalle pasta so it is laying on top of the broth, gently smoothing and pushing it down with a spatula so it is submerged, but DO NOT stir it with the rest of the broth (it is o.k. if some of the Farfalle is peeking above the broth).

Secure the lid and hit "Manual" or "Pressure Cook" High Pressure for 6 minutes.  Quick release when done and give it all a good stir.  

Stir in the sun-dried tomatoes, heavy cream and Parmesan.  Let sit for about 5 minutes, stirring occasionally and it will thicken up into an incredible sauce, coating all the pasta perfectly.

Transfer to a serving bowl, plate it up and sprinkle with Parmesan cheese if desired.

** If you want it more saucy, add in another 1/2 cup of the broth before cooking and then another 1/4 cup of heavy cream and another 1/2 cup of Parmesan.  

Serves 6-8

Source:  https://pressureluckcooking.com

Janice

Thai Peanut Chicken Ramen Noodles

This was an easy one pot dish with an amazing flavorful Thai peanut sauce.  We served this with an eggroll and Shishito peppers...fresh from the garden. 

1/2 cup peanut butter

1/4 cup soy sauce

1/4 cup sweet chili sauce

1TBS fresh lime juice

1 TBS fresh ginger, finely chopped

2 cloves minced garlic

4 tsp Gochujang (Korean Chili Sauce) - this is optional, my addition to the recipe

4 - 3 oz packages ramen noodles, seasoning packets discarded

2 TBS olive oil

1 red bell pepper, deseeded, stem removed and diced

1/2 white onion, diced

1 - 15 oz can full-fat coconut milk

2 cups diced/shredded cooked chicken, approximately 2 medium chicken breasts

Toppings:  chopped cilantro, diced green onions, and chopped peanuts 

In a small food processor, combine peanut butter, soy sauce, sweet chili sauce, lime juice, ginger, garlic and Gochujang.  Pulse to combine until smooth.

Bring a pot of water to boiling to cook the ramen noodles according to package instructions.  They will likely only take a few minutes to cook. Drain noodles when done.

While the water is coming to a boil, continue making the rest of the sauce.  

Meanwhile, in a large skillet, heat the olive oil over medium-high heat.  

Add red bell pepper and onion, and cook for 5 minutes, until they are softened.

Add the sauce from the food processor along with the coconut milk, stirring to combine.

Add the cooked ramen noodles and chicken, stirring well to combine.

Serve topped with cilantro, green onion and chopped peanuts.

Note:  Use rotisserie chicken or pre-cooked diced chicken to make this recipe even easier. Slivered or julienne carrots would also be good in this dish if you have them on hand.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serve 4-6

Source:  greensnchocolate.com

Janice

Spicy Thai Chicken Pizza

I used to enjoy getting Thai Chicken pizza at a local restaurant.  When they took it off the menu, I decided I need to make my own. I actually like this homemade version better.  You can control the spice in this recipe by adding more or less of the sriracha sauce.  I have used both a homemade pizza crust and a pre-made crust for this recipe, both were delicious.

Spicy Thai Peanut Sauce

1/2 c. peanut butter

1/2 c. hoisin sauce

1 TBS honey

2 tsp. rice wine vinegar

1/2 tsp. ground ginger

2 TBS sesame oil

1/2 to 1 tsp Sriracha sauce (or more!)

3 TBS water

Pizza Topping

2 cooked chicken breasts, cut in pieces (I used rotisserie chicken)

2 pizza crusts

2 c. shredded mozzarella cheese

1/2 c. shredded carrots

2-3 green onions, sliced diagonally (optional)

2 TBS chopped roasted peanuts

2 TBS chopped fresh cilantro 

Place your pizza stone, if using, in the oven and preheat to 500 F.

For the peanut sauce, combine all sauce ingredients in a small saucepan and bring to a gentle boil.  Boil for 1 minute. Remove from heat and set aside.

For each pizza, spread 1/4 c. of the peanut sauce evenly over the crust and top with 3/4 c. mozzarella cheese, half of the chicken, half of the carrots and green onions.  Top with the remaining 1/4 c. mozzarella cheese and half of the peanuts.

Transfer the pizza to the pizza stone and bake for 8-10 minutes or until the crust is golden.

Sprinkle cilantro over the pizza and serve.

I had some sauce left over.  So, I froze the sauce and used it for another pizza.

Source:  My recipe is a modified version of the recipe found at spicysouthernkitchencom

Kimberly

Crispy Oven Fried Parmesan Chicken

This chicken is good served on top of pasta with a drizzle of marinara sauce.  You can also top the chicken with a piece of mozzarella cheese.

4 boneless, skinless chicken breasts (about 2 lbs)

1 1/2 cups all-purpose flour

1 tsp paprika

1 tsp salt

1 tsp black pepper

1 cup buttermilk

1 large egg

2 cups panko bread crumbs

1 1/2 cups shredded Parmesan cheese

1 1/2 TBS dried parsley flakes

1 1/2 tsp garlic salt (more or less to taste)

1 - 2 tsp onion powder

1/2 cup butter, melted (more or less as desired)

Marinara sauce

Preheat oven to 425 F.  Line two baking sheets with aluminum foil.  Spray each sheet liberally with cooking spray.  Set aside.

Mix together the flour with the paprika, salt and pepper. Set aside. In another bowl, whisk the buttermilk and egg together. Set aside. In a third bowl, mix together the panko bread crumbs, Parmesan cheese, parsley, garlic salt and onion powder.  Set aside.

Set-up the "dredging station" in this order:

    1) Seasoned flour

    2) Buttermilk/egg wash

    3) Panko bread crumb coating

Cut each piece of chicken in half lengthwise then across making each chicken breast into four pieces.  If you prefer to make this chicken Parmesan using whole pieces of chicken, there is no need to cut up the chicken.

Dip each piece into the 1) Seasoned flour mixture, 2) Buttermilk/egg wash,  3) Panko bread crumb coating.

Place onto the baking sheet 2 inches apart and drizzle each piece with melted butter.

Bake for 18-21 minutes until crispy and golden.  Turn the pan and chicken cutlets halfway through cooking for even browning.

Allow the chicken to rest on the pan for 3-5 minutes before serving.

Serve hot with a warm marinara sauce on the side.  If you wish to top with mozzarella cheese, place it back in the oven briefly until the cheese melts, then add the marinara sauce on top.

If you are leaving the chicken breasts whole and are not cutting them up into smaller pieces, you may need to increase the baking time to 28-30 minutes.  Also, you may want to use thin chicken breasts.

If doubling this recipe, you will only need to double the chicken.  You should have enough of the dredging/coating mixture.

Serves: 4

Source:  www.melissassouthernstylekitchen.com

Eileen

Chicken in Creamy White Wine Sauce

You can never go wrong with chicken and white wine. They pair together very well.  Serve this with some pasta or roasted potatoes and you have a wonderful special occasion dinner or a great weeknight meal.  Delicious!

5 slices of bacon

6 boneless, skinless, chicken breasts

1/2 cup flour

3 TBS olive oil

1 small onion, sliced

4 cups sliced fresh mushrooms

3 cloves garlic, minced

1 1/2 cups Pinot Grigio (or another white wine)

1/2 cup chicken broth

1 1/2 cups cream (light cream works well)

1 TBS dried parsley (plus more to garnish)

1 tsp salt

1/2 tsp black pepper

Place bacon in a large skillet over medium heat.  Cook until browned.  Once browned, remove from the pan, leaving the dripping in the skillet.  Finely chop the bacon.

While the bacon cooks, pat each chicken breast dry with a paper towel.  Toss each breast in flour so that all sides are coasted.  Shake of any excess flour.  Once the bacon is removed from the skillet, add the floured chicken and brown it on each side, cooking until nearly cooked all the way through.  If needed, add small amounts of olive oil to the pan to help the chicken brown.  Once browned remove the chicken from the pan and set aside.

Add sliced onions to the pan and cook 1 to 2 minutes.  Then add the mushrooms and cook an additional minute (adding in olive oil as necessary).  Add the garlic and cook until the mushrooms are slightly golden in color and softened and the mushrooms have browned.

Reduce the heat to medium-low.  Add the Pinot Grigio, chicken broth, cream and spices to the mixture.  Stir well.  

Add the cooked chicken and bacon to the pan.  Cook until heated through and the chicken has finished cooking.

You can tell when the chicken is fully cooked when you cut a small slit in the center of the breast and the juices run clear (the juice should not be pink or a redish color). 

Garnish with dried parsley.   Serve and enjoy!

Serves 4

Source:  www.goeatandrepeat.com

Kaleb

Egg Roll In A Bowl with Wonton Chips

This is a quick and light meal that is great for lunch or dinner.

 

 

 

 

 

1 lb ground pork (chicken, turkey or beef would be good, too)

1-2 TBS sesame oil

1 TBS soy sauce

1 TBS garlic powder

1 TBS ground ginger

1/2 tsp black pepper

1/2 tsp salt

1/4 to 1/2 cup broth (you can use chicken, vegetable or bone broth)

1 bag pre-shredded coleslaw mix (I like the tri-color mix that includes carrots and red cabbage)

I also added extra shredded carrots

In a large skillet, brown the ground pork in the sesame oil. Add the soy sauce and seasonings. Taste and adjust seasonings to your liking.  When browned, drain off the excess oil if you used ground beef.  No need to drain if you used a lean meat such as pork, chicken or turkey.  

 

Stir the broth into the meat mixture. Cook for a couple minutes until heated.  On top of the meat mixture, place the coleslaw mix and additional carrots if you are using. Place a lid on top of the skillet and let the cabbage wilt a bit.  This will only take a couple minutes.   Gently stir the meat mixture and cabbage mix to combine.

Place mixture in a bowl. You may sprinkle red pepper flakes on top for an added kick.

Wonton Chips

1 pkg egg roll wrappers, cut into strips (I did not use the entire package, just cut what you need and freeze the rest)

vegetable oil or olive oil

salt

 

Preheat oven to 400F.  Cut the egg roll wrappers into strips and brush with olive or vegetable oil.  I prefer the egg roll wrappers because they are sturdier than wonton wrappers.  They are better for scooping.

Bake in a preheated oven for 4 - 5 minutes until browned.  Watch carefully because these burn very quickly. Ask me how I know! :)  Remove from the oven and sprinkle with salt.

 

 

Serves: 4

 

Janice

Nanny's Sticky Chicken

I made this for my fiancee's birthday dinner.  She really enjoyed it.

8-10 bone-in, skin-on chicken thighs and/or legs

1/3 cup honey

1/4 cup ketchup

2 TBS soy sauce

2 TBS hot sauce

1 TBS Worcestershire sauce

1 TBS minced garlic

 

Preheat oven to 325° F.

 

Add chicken to a large zip-top bag or resealable container.  Combine remaining ingredients and mix well then pour over chicken.  Marinate chicken for 6-10 hours (or overnight).

Heat a large cast iron skillet over medium heat.  Add just enough vegetable oil to coat the bottom of the skillet.  Once the oil and pan are hot, add chicken pieces, reserving marinade.  The honey in the marinade will burn if you cook the chicken at too high of heat.  So, be sure to have your temperature at medium.  It should be hot enough to bubble and sizzle, but not hot enough to scorch the chicken.  Cook the chicken on all sides until browned.  We're not trying to cook the chicken through, just sear it.

Pour the marinade into the skillet.  Place the skillet, uncovered, in the oven and bake at 325° F for 1 hour, basting chicken pieces 3-4 times during the hour.

Yield:  4-5 servings

Source: www.southyourmouth.com

Kaleb

 

Chicken & Dumplings

What is better on a cold winter night than chicken and dumplings?  This is a great recipe to make if you have any leftover chicken. 

2 tsp olive oil

1 medium onion, chopped (1 1/2 cups)
4 medium carrots, peeled and chopped (1 1/3 cups)
3 medium celery stalks, chopped (1 cup)
1 1/4 tsp poultry seasoning
2 TBS flour
2 (14 oz) cans reduced-sodium chicken broth
1/2 cup plus 1/3 cup low-fat milk, divided
2 cups shredded cooked chicken breast  (I used chicken breast and thigh meat.)
1/4 tsp salt
2/3 cup reduced-fat baking mix (Bisquick)
2 TBS cornmeal
1/2 tsp chopped fresh rosemary (I used thyme. Parsley or basil would be good alternatives also.)

In a large soup pot, heat the oil over medium heat.  Add the onions and saute for 3 minutes.  Add the carrots, celery and poultry seasoning, and saute for 3 minutes.  Stir in the flour and cook for 1 minute.  Stir in broth, 1/2 cup milk, chicken, and salt and bring to a boil.  Reduce the heat to medium-low and simmer for 5 minutes.

While the soup simmers, in a medium bowl, combine the baking mix, cornmeal, rosemary, and remaining 1/3 cup milk, until a stiff batter forms.  Drop batter by 1 1/2 TBS portions onto the soup, spacing evenly for 6-8 dumplings.

Cover the pot and steam the dumplings for 7-9 minutes, ensuring that the soup stays at a low simmer.  

Turn off the heat, uncover pot, and let it sit for 2 minutes.  Stir the soup carefully, without disturbing the dumplings, and serve.

Makes  6-8 servings.

Source:  Eat What You Love Everyday - Marlene Koch

Kimberly

Quiche Lorraine

When I was a young teenager, the mother of the children I was babysitting occasionally had me start dinner for their family.   She would have the crust and all the ingredients prepared for this quiche so all I had to do was assemble and place in the oven.  That was over 35 years ago and I am still enjoying this wonderful quiche.

1 1/4 cups flour
1/4 tsp salt
1/2 cup butter (1 stick)
1/4 cup cold water
1 egg white to brush over crust (I just put this extra yolk in with the rest of the eggs)

1/2 lb - 1 lb cooked bacon, broken into small pieces (or 8 oz of diced ham)
1/4 cup chopped onion
1 cup shredded Swiss cheese
1 cup shredded Cheddar cheese
4 eggs, slightly beaten
1 pint Half and Half (2 cups)
dash of salt, black pepper and cayenne pepper
2 TBS chopped fresh parsley (dried is fine if you don't have fresh)

Preheat oven to 375 degrees.

Combine flour and salt.  Cut in butter with a pastry blender until mixture resembles course crumbs.  Gradually, add water; mix with a fork until blended. 

Line a quiche pan or a 9" pie pan with pastry.  Press into the bottom and up the sides of the pan, crimping the edges.  Brush the crust with one egg white. Put this extra yolk in with the rest of the egg mixture.

Combine bacon, onion and cheese; place in the crust.  Combine eggs, half and half, salt, black pepper and cayenne pepper.  Pour over the cheese mixture.  Sprinkle with parsley.

Bake at 375 degrees for 35 minutes or until the top has puffed and is golden brown.

Variation: substitute ham (about 8 oz)  

                 You can also put in any combination of cooked meat or  cooked vegetables, too.  

                 Suggestions: broccoli, spinach, mushrooms, red or green pepper, tomatoes, sausage, etc.

Source:  Nancy H.

Janice

Seasoned Chicken Taco Filling

This seasoned meat is great to use in tacos, quesadillas, enchiladas or any Mexican recipe that calls for chicken.  I like to make this and freeze it so I have it on hand for whenever I'm hungry for a quick Mexican meal.

1 1/2 lbs boneless, skinless chicken breasts
1 can (2 cups) chicken broth
1 1/2 pkgs taco seasoning mix

Mix chicken broth and taco seasoning in a slow cooker; add chicken.  Cook approximately four hours on low.  Shred chicken and put back in juice for another hour.

Kimberly