Roast Chicken with stuffing

I saw this recipe on Cook's Country on PBS this week and it looked so good and easy that I decided I needed to try it.  It was very good.  The chicken came out moist and the stuffing had a great flavor.

Roast Chicken with Stuffing

4 lb. whole chicken
4 tbsp. melted butter
1 tbsp. minced fresh thyme
1 tbsp. minced fresh sage
1 tsp. salt
1/2 tsp. pepper

Mix the above ingredients together and brush onto the chicken.

In a large skillet melt:
2 tbsp. butter

Add in:
2 diced onions
2 celery ribs, diced
3-4 minced garlic cloves
1/2 tsp. salt
1/2 tsp. pepper

Cook till soft (about 5 minutes) over medium high heat. 

Add:
1 tbsp. minced fresh sage
1 tbsp.  minced fresh thyme

Stir for about 30 seconds and turn off heat.  Add chicken, breast side up. 

Take a loaf of Italian bread (my deli only had French bread and that works too) and but into 1/2 inch cubes.  Add about 7 oz. of cubes to the skillet around the chicken.

Bake 1 hour on 375.  (till breast reaches 165* and thighs 175*)  Remove chicken, place on plate and cover with foil. Let sit 10 minutes.  Stir the bread into the onion/celery mixture...adding some chicken broth if needed for extra moisture.  Cover and let sit 10 minutes. 

Chicken and Dressing Casserole

Chicken and Dressing Casserole

Source:  Granny Lois

4 large chicken breasts

1 (10 ¾ oz) can cream of chicken soup

1 (10 ¾ oz) can cream of mushroom soup

1 (8oz) pkg herb seasoned stuffing mix

½ cup butter, melted

 

Boil chicken until tender. Remove chicken from broth.  Strain broth reserving 2 2/3 cups. Debone chicken and cut into small pieces.  Set aside.  Combine chicken soup with half the broth.  Mix well and set aside.  Combine mushroom soup with remaining broth.  Mix well and set aside.  Combine stuffing mix and butter.  Reserve ¼ cup for garnish.  Spoon half of the remaining stuffing mixture into a greased 9x13 pan.  Top with half the chicken.  Cover with chicken soup mixture.  Repeat layer.  Pour mushroom soup over layers.  Sprinkle with reserved stuffing mixture.  Cover and refrigerate overnight.  Remove casserole from refrigerator for 15 minutes before baking.  Uncover and bake at 350 for 30-45 minutes.

Marinade for Grilled Chicken

Marinade for Grilled Chicken

Mix the following in a bowl:

½ cup olive oil

1 tsp sea salt

½ tsp pepper

½ tsp paprka

½ tsp cumin

½ tsp cayenne

2 garlic cloves, minced

3 tbsp minced onion

½ cup fresh parsley, minced

 Add:  ½ cup beer – pour slowly it will foam up.

Add chicken to a large ziplock bag – add the marinade – let set in fridge for several hours or overnight.  Turning a few times to make sure all sides are soaked in the yumminess.  Then grill on 350* until the meat reaches 165*.

Fried Chicken

Our friend Barry started pestering me to make fried chicken for him....I gave in a few months ago and made a batch.  It was good.  Then I found this method, invited Jen and Barry over again for fried chicken dinner, and I think it turned out much better.  I didn't hear Barry complain so I think the recipe is a keeper!


Fried Chicken

Chicken (I used breasts and drumstricks)
1/2 gallon Buttermilk
Flour
Salt
Pepper
Onion Powder
Garlic Powder
Poultry Seasoning

Put chicken in a gallon sized ziplock bag and pour buttermilk all over it.  Let this sit in the fridge for several hours before you want to fry the chicken - turning the bag a few times throughout that time to make sure all sides of the chicken are coated with the yummy buttermilk.

In a large bowl mix about 4 cups of flour, and season with salt, pepper, onion powder and garlic powder.  And a little (don't over do it) of poultry seasoning. 

Take the chicken from ziplock back, roll in flour mixture, then place on a plate.

Heat oil in a large cast iron skillet.  When really hot add in the chicken....do not overcrowd.  Cook until golden, flip then cook until chicken is done.  (I use a meat thermometer to make sure it's cooked enough.)

Drain it on a wire rack placed over a cookie sheet (line the cookie sheet with paper towels to make clean up easier.)  Sprinkle with salt as soon as you put on the wire rack.

And of course serve with mashed taters and gravy.

Gravy

Drain the grease from the cast iron skillet, reserving about 1/8 cup oil (I don't measure, I just eyeball it) and the crunchies from frying chicken.  (I call that flavor!)  Add about 1/4 cup flour (add more if that doesn't absorb up all of the oil) and cook until flour lightly browns, then pour in some milk, again I don't measure it.  Stir constantly over med-hi heat, making sure all the lumps are gone.  This will start to thicken up, if its too thick you may need to add more milk.  Season with salt and pepper.

Parmesan Baked Chicken Bites

McDonalds is out of the question so I  had to find a way to satisfy my chicken nugget craving.  This recipe comes together fairly quickly and was very good.  We had plenty of leftovers for lunch the next day.

Parmesan Baked Chicken Bites

1 package skinless chicken breast strips (cut into 2 inch pieces)
1 1/4 cups panko bread crumbs
1/3 cup grated Parmesan (the real stuff not the fake stuff in the green container)
1/4 tsp sea salt
1 tbsp. olive oil
1/3 cup flour  (I used all-purpose, but next time I'm going to try almond or coconut flour.)
salt
pepper
paprika
garlic powder
poultry seasoning
2 large eggs, lightly beaten
cooking spray

Preheat oven to  400*. Cut the chicken into 2 inch pieces.  Set aside.

Spread  panko crumbs in a cookie sheet and bake 5-7 minutes until golden brown.  Transfer the panko crumbs to a shallow dish and mix in the Parmesan cheese and sea salt.  Drizzle the oil and mix well.

In 2nd bowl, put the 2 eggs and lightly beat.

In 3rd bowl, put the flour and sprinkle in (I didn't measure, just sprinkled some in) salt, pepper, paprika, garlic powder, and  poultry seasoning.

Place a wire rack on a large cookie sheet and spray with cooking spray.  In small batches dip chicken into flour, then egg, then panko.  Put on rack.  Bake about 12-15 minutes or until done. 

Chicken Enchiladas

This skinny recipe for Chicken Enchiladas is adapted from a recipe I found on the Cooking Light website.  I made them today for us and my two visiting nieces.  I thought I'd have leftovers for lunch Monday - - think again.

Chicken Enchiladas - each enchilada approx.150 calories

1 onion, diced
3 garlic cloves, minced
1/2 tbsp. butter
1 cup chicken stock
1/2 tsp. chili powder
2 tsp. ground cumin
1 tsp. garlic powder
1/4 tsp. crushed red pepper (cayenne)
2 (15 oz.) can tomato sauce
12 oz. shredded, skinless boneless rotisserie chicken
1 (15 oz.) can black beans, drained and rinsed
12 (6 inch) Mission Extra Thin yellow corn tortillas
Cooking spray
2-3 cups 2% Mexican blend cheese
1 cup chopped tomato
1/4 cup chopped fresh cilantro
Plain Greek  yogurt

Preheat broiler to high. Spray a 9x13 pan with cooking spray.

Put the butter in a medium sauce pan and sauté the onion and garlic until tender.  Add chicken stock, spices, and tomato sauce.  Boil for 2 minutes.  Reserve 1 1/2 cups for later.  Add the beans and chicken and cook for about 3 minutes or until chicken is hot. 

Stack tortillas in a damp paper towel and microwave for 30 seconds.  Scoop about 1/3 cup of chicken mixture into tortilla, roll up and place seam side down in baking dish.  Top with reserved sauce and cheese.  Broil 3 minutes or until cheese is slightly browned and sauce is bubbly.  Top with tomatoes  Greek yogurt, and cilantro

Parmesan Ranch Chicken

Last week we went to see Elaine for hair cuts and she shared three recipes with me.  I tried one today for lunch since I'm home with Katie. She's sick with strep throat.  The chicken was really good!

Parmesan Ranch Chicken
Source: Elaine Anderson

1 cup crushed corn flakes
1 cup grated Parmesan cheese
1 envelope Hidden Valley Ranch salad dressing mix
8 skinless, boneless chicken breast halves
1 stick butter, melted

Preheat oven to 350*.  Spray a 9x13 baking dish with cooking spray. 

In a bowl, melt the stick of butter in the microwave.  Meanwhile, mix the corn flake crumbs, cheese, and dressing mix in a large bowl.

Dip the chicken in the melted butter, then in the crumb mixture.  Place in 9x13 pan.  Bake for approximately 45 minutes. (Mine took longer because the chicken pieces were pretty big.)  Cook until chicken registers at least 165 degrees with a meat thermometer.

Beef and Chicken Fajitas

We had dinner with our best-est friends today.  Deana made fajitas that were so good.   We had a fajita bar, guacamole, cheese dip, and fruit salsa with cinnamon crisps. 

Beef & Chicken Fajitas

Source: Deana Magnuson - who found the recipe on Pinterest

1/2 cup bottled Italian dressing
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp brown sugar
1/2 tsp pepper
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp chipotle seasoning
3 skinned and boned chicken breasts (about 2 lb.)
1 (2-lb.) flank steak

Whisk together first 8 ingredients. Pour half of marinade into a large zip-top plastic freezer bag, and add chicken breasts; seal bag. Repeat procedure with remaining marinade and flank steak. Chill 2 hours. (or overnight)

Grill chicken and steak at the same time. Grill steak, covered with grill lid, 10 minutes on each side or to desired degree of doneness; grill chicken, covered with grill lid, 5 to 6 minutes on each side or until done.

Remove from grill, and let stand 10 minutes. Cut steak and chicken diagonally into 1/4-inch-thick strips.

Cashew Chicken Casserole

This recipe has been making the rounds on Facebook. My friend, Lori Hicks, is the one who told me she had made it and that it was good.  This was originally a weight watchers recipe but I didn't use the low fat soup or reduced calorie margarine.  (yuck, who uses margarine?)

Here is my fully loaded and delicious recipe.  Also, the original recipe  says to add 1 cup of chow mien noodles when you add the cashews.  We decided we like it best without the chow mien noodles.

Cashew Chicken Casserole
Source: Unknown, came to me via Lori Hicks on Facebook

1 onion, diced
1 cup diced celery
2 tablespoons butter
salt & pepper
1 pound cooked chicken breast tenderloin (I boiled the chicken this morning, then diced it once it cooled a little.)
2/3 cup chicken broth
2 cans cream of chicken soup
1/4 cup soy sauce
2 cups cooked rice  (I used the kind that you boil in a bag, it was slightly over 2 cups.  I used brown rice.)
cashews
1-2 green onions

Sauté onion and celery in butter, season with salt and pepper, cook for a few minutes.  Add broth and cream of chicken soup.  Simmer for 5 minutes, stirring often.  Add cooked rice, chicken and soy sauce.  Pour into a greased 9x13 baking dish.  Bake until bubbly and brown, about 30 minutes.  Remove from oven and sprinkle with cashews.  Bake 5 more minutes.  Sprinkle with green onions before serving.

Oven Baked Fajitas

This recipe has been on Facebook and a coworker friend Sheila told me how good it was.  I love Mexican and this is a healthy version so I knew I had to try it.  I made a few changes to the original recipe so here is my version.

Oven Baked Fajitas

2 pounds boneless skinless chicken tenders, cut into chunks
4 tbsp. extra virgin olive oil
1 1/2 tsp chili powder
2 tsp cumin
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried cilantro
seasoned salt (I use Penzey's 4S, but Lawry's would work too)
2 cans Rotel
2 medium onions, sliced
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
2 cloves garlic, finely minced

Directions:

Heat the oven to 400 degrees.  Place the chicken strips into a 13x9 baking dish (sprayed with Pam cooking spray).  Sprinkle the chicken liberally with the seasoned salt.

In a small bowl combine the oil and spices.  Drizzle over the chicken and stir to coat. Next add the Rotel, peppers, onion, and garlic.  Stir to combine. 

Bake uncovered 25-35 minutes until the chicken is done and the veggies are tender.


I served with some low calorie tortillas, sour cream, and shredded cheese.  Just watch the amount to keep your calories down.

Healthy Coconut Chicken

This is the year I start eating  healthy....again.  Okay, this is the year I start and stick with it.   (keeping fingers crossed.) 

I did some meal prepping today so I can have some quick and easy lunch, supper, and snack options.  I tried a new recipe.  Well, I didn't have a recipe....I just sort of made it up.  And the results were very good.  I'm calling it Healthy Coconut Chicken.

Here are the ingredients I used:

Healthy Coconut Chicken

1 cup brown rice flour
salt
pepper
paprika
garlic salt
cayenne pepper
organic coconut oil (I bought mine at SAMS)
Silk Pure Almond Light

In a pie plate, mix 1 cup (approx.) brown rice flour and the spices. (I didn't measure, just dumped some in!)

Dip chicken in the almond milk.  Then dip in the flour mixture.  Put a big spoonful of coconut oil in a fry pan and melt.  Then add the chicken.  Cook until done.

*Brown rice flour is higher in protein and has a higher level of B vitamins.  Also lots of fiber.

**Click here to read what Dr. Oz says about coconut oil: http://www.doctoroz.com/videos/surprising-health-benefits-coconut-oil

Chicken Pot Pie

Chicken Pot Pie has always been a favorite of mine.  I even love the little frozen ones and I remember them being such a treat when I was a kid.  We didn't have them often but man, did I love them!

This recipe is from a past co-worker, Leslie.  It's quick and easy.  And it's always good.

Chicken Pot Pie
Source: Leslie Biele

1 pkg of 2 pie crusts (I use the Pillsbury pie crusts that you just unroll and use)
1 rotisserie chicken, meat picked from bone into small pieces
2 (10.75 oz) cans cream of chicken soup
3 (15 oz) can mixed veggies, drained

Preheat oven to 350 degrees.  Put bottom pie crust in a deep dish pie dish.  Combine the chicken, soup, and veggies.  (add some salt and pepper for extra flavor).  Mix well and pour into crust.  Cover with top pastry.  Seal edges and cut vents in top.  Bake for 45 minutes, until crust is golden brown.

Easy White Chicken Chili

I whipped up a quick dinner for us tonight and it turned out to be really good.  Pretty sure this will become a regular during the fall and winter months.

Easy White Chicken Chili

1 rotisserie chicken, pull the meat off the bone into small chunks
1 onion, diced
1 garlic clove, diced
olive oil
salt & pepper
2 cans (14 oz) of chicken broth
2 (15 oz) cans of white kidney beans, undrained
1 pkg McCormicks white chicken chili seasoning mix

In Dutch oven pour in a few tablespoons of olive oil, diced onions, diced garlic, and season with some salt and pepper.  Cook until the onions are soft (a few minutes).  Then add in all other ingredients, mix well and bring to boil then lower heat and simmer 20 minutes.

Easy Cheesy Chicken Wraps

Ever have days when you don’t know what to fix for supper? You know when you open the pantry and stare. Then open the fridge and stare. And nothing jumps out at you. I had that happen about a week ago. Then a light bulb flashed on and I decided to whip together this concoction. I didn’t have a recipe; I just put it together by grabbing things I already had on hand. It turned out really good and we’ve made it again since the initial creation.


Easy Cheesy Chicken Wraps


Cooked Chicken - I had a rotisserie chicken in the fridge from our local grocery store so I used that. I picked the meat off from the bones and tore into bite sized pieces


Small Flour Tortilla Wraps


1 or 2 pkg of the Uncle Bens Santa Fe Rice (use 1 or 2 depending on how much rice you want)

1 can of  Bush Seasoned Black Beans (drained)

1 can of Green Giant Mexicorn (drained)


1 can of Stewed Mexican Tomatoes  (optional, I made it one time without it)


1 pkg of  Santa Fe Philadelphia Cooking Creme

Shredded Cheese – any kind, I used the Mexican Cheese blend

1. Cook your chicken or use a rotisserie chicken like I did. Tear into bite sized pieces.


2. In a med sauce pan, dump the black beans, mexicorn, stewed tomatoes, and cream cheese. Heat on med heat until bubbly.


3. Cook the rice according to the directions, then stir it into the bean mixture.


4. Heat a wrap. Put some chicken on it. Then top with the cheesy rice mixture.


5. Sprinkle on some shredded cheese and wrap up and enjoy.


You could also add lettuce, diced onion, diced tomatoes, sour cream, salsa, etc if you wanted more toppings for your wrap.

Baked Chicken with Cola Barbecue Sauce

Sunday is my day to experiment with new recipes.  I nearly always cook dinner for my family - sometimes it's just my Mom that comes over.  Sometimes the whole crew shows up.  This Sunday it was my Mom, my niece Tabby, and my great niece Makayla. 

Makayla had requested Butter Noodles for dinner.  (it's really complicated to make....boil some egg noodles when done drain, add butter, salt, and pepper.  That's it.  Pretty simple.  Sometimes I go wild and add Parmesan cheese!)

I decided to try a recipe from the Sandra Lee Semi-Homemade magazine.  http://www.sandralee.com/  It was quite easy and the results were great.  Very moist and tasty!  It's very similar to a recipe that my Mom used to make, but she cooked her chicken in an electric skillet and just mixed Pepsi and BBQ sauce.

Below is the recipe as written in the magazine.  I pretty much followed the recipe, I did leave the skin on so that the chicken would be extra moist and I cooked the chicken in my large cast iron skillet.   Oh...and I cooked the chicken on the stove top a bit longer than what the recipe called for.  I made sure it was good and brown on both sides.  I used a package of drum sticks and a package of thighs.

Baked Chicken with Cola Barbecue Sauce
recipe from Sandra Lee Semi-Homemade magazine

1 1/4 cups Coca-Cola
1 cup ketchup
2 tbsp prepared mustard
1 tbsp white vinegar
1 tsp hot sauce (I just used a few dashes)
1 tsp garlic salt (I was out of this so I used garlic powder and just added a sprinkle of salt)
8 bone-in chicken pieces (skinned, but I didn't do this, I left the skin on)
1/2 tsp salt
1/4 tsp pepper
1 Tbsp canola oil

In a medium saucepan, combine the cola, ketchup, mustard, vinegar, hot sauce, and garlic salt.  Bring to a boil over med-high heat.  Reduce heat to medium low and simmer for 10 minutes, stirring occasionally.  Remove from  heat, reserve 1 cup sauce in a small bowl for serving.

Preheat oven to 350.  Sprinkle chicken with salt and pepper, lightly spray with non-stick cooking spray.  In a large ovenproof skillet, heat oil over med-high heat.  Add chicken and cook 8 minutes or until lightly browned, turning occasionally.

Place pan in oven and bake chicken for 20 minutes.  Discard excess fat from pan.  Brush chicken with 1 cup of sauce.  Bake 15-30 minutes longer  (I baked for another 20) or until done.  Serve with remaining reserved 1 cup of BBQ sauce.