Chicken Alla Voldostana

CHICKEN ALLA VOLDOSTANA

Ingredients
4 chicken breasts
4 slices Parma ham (proscuitto)
1 Tbs. flour
1 tsp dried italian herbs
2 Tbs. olive oil (any)
3 Tbs. butter
4 oz hard cheese (gruyere)
1/2 can chicken stock

Method
1. Place the chicken breasts between 2 sheets of waxed paper and beat with a rolling pin until flat.
2. Coat the chicken with flour that has been mixed with herbs, salt and pepper.
3. Melt the butter with the oil and fry the chicken for 5 minutes each side.
4. Place a slice of proscuitto on top of each piece of chicken, cover with sliced or grated cheese. Pour the broth into the pan, cover and simmer for 5 minutes.
5. I served with spinach salad and dauphinois potatoes.

Mique's Chicken Enchiladas

3 chicken breast, cooked, shredded
¾ c. sour cream
1 can cream of chicken soup
1 c. milk
¾ c. salsa
12 corn tortillas
2 c. shredded cheese

Mix soup, milk & salsa. Heat in microwave on medium heat, 3 minutes. Add sour cream, heat 1 minute. Heat tortillas by wrapping 4 at a time in wet paper towel and heating in microwave for 1 ½ mins. Take 1 tortilla & place in greased 9x13 pan. Put 1 ½ Tbsp. chicken, 1 ½ Tbsp. cheese, 2 Tbsp. soup mix in the middle and roll up placing edge on bottom of pan. Reserve about 1 c. soup mix and 1 c. cheese to cover entire casserole. Bake at 350F for 30-40 mins or until bubbly (may be covered for more moist enchiladas).

I served with black beans and Rainbow Jello (I always love to have something sweet with Mexican food).  


From Mique's Tried and Trues.  Thanks for sharing Mique.  I thought they were delicious!

Breaded Ranch Chicken

3/4 cup crushed cornflakes
3/4 cup grated Parmesan cheese
1 envelope ranch salad dressing mix
8 chicken tenderloins
1/2 cup butter or margarine, melted

In a shallow bowl, combine the cornflakes, parmesan cheese, and salad dressing mix.

Dip chicken in butter, then roll in cornflake mixture to coat.

Place in a greased 13 x 9 baking dish.  Bake, uncovered, at a350 for 45 minutes or until chicken juices run clear.

Chicken Chili Lasagna

This recipe is a fast version of mild chicken enchiladas.

And guess what?  I got a food processor!  Finally!  I know--I'm so behind the times, but I have been hand chopping everything for so long!  My mom got me a really nice, handy-dandy food chopper, and I can tell already that I'm going to love it and use it a ton.

I halved this recipe and made it in a 8 x 8 casserole dish.

2 pkgs. (3 oz. each) cream cheese
1 med. onion, chopped
8 green onions, chopped
2 cups (8 oz.) shredded Mexican cheese blend, divided
2 garlic cloves, minced
3/4 teaspoon ground cumin, divided
1/2 tsp. minced fresh cilantro or parsley
3 cups cubed cooked chicken
1/4 cup margarine
1/4 cup all-purpose flour
1 1/2 cup chicken broth
1 cup (4 oz) shredded Monterey Jack cheese
1 cup sour cream
1 can (4 oz.) chopped green chilies, drained
1/8 tsp. dried thyme
1/8 tsp. salt
1/8 tsp. pepper
12 flour tortillas, halved

In a mixing bowl, combine cream cheese, onions, 1 1/2 c. Mexican cheese blend, garlic, 1/4 tsp cumin and cilantro.  Stir in chicken; set aside.  In a saucepan, melt butter.  Stir in flour until smooth; gradually add broth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat.  Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin.  Spread 1/2 cup of the cheese sauce in greased casserole pan.  Top with six tortilla halves, a third of the chicken mixture, and a fourth of the cheese sauce.  Repeat tortilla, chicken and cheese sauce layers twice.  Top with remaining tortillas, cheese sauce and Mexican cheese.  Cover and bake at 350 for 30 minutes.  Uncover; bake 10 minutes longer or until heated through.

Tips:

*When covering cheese-topped lasagna with foil before baking, coat the underside of the foil with nonstick cooking spray.  That way the melted cheese won't come off with the foil.

*Freeze individual pieces of leftover lasagna in an airtight container for a quick lunch or dinner later.

Aloha Chicken

This is really too easy of a recipe to even post on a recipe blog, but since I often click through here when I'm menu planning, I guess I'll put it on here even though it is only a couple of ingredients.  That way I remember to plan it into my menu.  It's easy, and my family all likes it.

In crockpot put:
3-4 chicken breasts
1/2 bottle of bbq sauce

Cook for 3 hours on high, then add 1 can of pineapple tidbits and cook 20 additional minutes.

Serve over rice.

Really.

That's it.

I told you it wasn't much!

:)

Chicken 'n Dumplins

Ingredients:
1 rotisserie chicken, remove chicken and dice
1 box chicken stock
2 cans cream of chicken soup
1 1/2 stalk of celery, diced
1 tsp. garlic (fresh minced or powdered)
1 tsp. salt
1 egg, slightly beaten
flour (approx. 2 1/2 cups)
salt and pepper to taste
Lemon pepper
Seasoning salt

Can you believe I lived in Kentucky for 4 years and never had "Chicken 'n Dumplins."  A crime.  We really made an effort to dive into all of the good Southern cooking that is to be had there.  And believe me, there is a lot of good Southern cooking in KY!

But I digress, and I need to be very careful because when I talk about Kentucky I miss it so much and want to move back.  That place holds the dearest of memories for me.  Okay, really.  I need to stop.....

So back to the Chicken 'n Dumplins.

I found this one in the same recipe book as the Creme Brulee French Toast.  That's turning out to be quite a great cookbook.  And I just noticed that there is a Christmas edition of it out.

I was having a hard time picturing what it was supposed to look like, and regrettably this cookbook doesn't have but a few pictures, so I googled Chicken 'n Dumplins to see pictures.  I also looked at a bunch of other versions of the recipe, and incorporated some of the things into this recipe.  For example, this one didn't call for celery, but most of the others did so I added it.

Here's my version.

Fill pot with box of chicken stock (all but 1 cup which you will uses later to make dumplings) and cream of chicken soup.  Bring to a boil, then add diced celery, diced chicken, garlic.  Allow to continue boiling softly while you prepare dumplings.

In a separate bowl, combine 1 cup of hot (not boiling) reserved broth, 1 tsp. salt, beaten egg, and enough flour to create the consistency of bread dough.  Flour a rolling pin, then countertop, and the top of the dough.  Roll the dough out until paper thin (I like mine a little thicker).  Using a pizza cutter, cut dough into 1 inch by 2 inch pieces.  Drop the dumplings one by one into the softly boiling both.  Stir very gently. (If there isn't adequate broth to do this because you added a lot of chicken, just add more.)  Add salt, pepper, lemon pepper, and seasoning salt to taste.  Bring back to a full boil.  Simmer for 5 minutes.  Cover the pot, turn the heat off, and don't peek until you are ready to serve.  Serve within 30 minutes.  (Note from cookbook:  if you keep the heat on, the dumplings tend to stick to the bottom of the pan.)

Comfort food on a cold day, for sure.

And it was cold here today!  Summer, I sure do miss you!  xoxo

Crockpot Chicken Verde

Cooking is so much fun--I love it.  I love experimenting and trying new recipes, and feeding delicious things to my family.


But occasionally I look at the mess in my kitchen afterwards and groan.


Yesterday I just really didn't feel like making a huge dinner mess.


This is why I love my crockpot.  Throw everything in, stir it around a little.  And that's about it!


Crockpot  Chicken Verde Burritos


Ingredients:


3 chicken breasts
1/2 packet fajita seasoning
1/2 jar green tomatillo salsa


Cook on low for 2-3 hours or until meat is cooked thoroughly.  

Roll up in a tortilla with sour cream, grated cheddar cheese, and anything else you like.

I served this with rice and beans, and it's fiesta time!

Buffalo Wings

Last night was the last game of the world series.  My husband, Brian, was so excited to have a big party and have everyone over to watch it on our big screen.  He doesn't watch sports very often, so it was cute to see him get excited over this one.

Unfortunately I woke up throwing up that morning, and consequently the party was OFF.   On the upside, he got to eat the whole plate of buffalo wings by himself and didn't have to share with anyone.  :)  Brian loves his wings, and that was the only party food he'd even mentioned wanting.

My friend Dusty has a recipe blog, and is pretty famous for her wings, so I knew I needed to give them a try.  I can see why everyone wants her to bring them all the time--they were a smashing hit, and my husband said they were the best ones he's ever had.  Granted, he is so sweet to me and always compliments me on my food even when it is a complete disaster, but I do think he really liked these a lot. I will definitely be making them for him again.

Thanks for sharing Dusty!  You can link to her blog and find the rest of her great recipes here: dustysrecipes.blogspot.com.

8-10 Chicken wings, or about 2 lbs. (you can also get the drummets, they are already separated)
1 bottle of Franks red taco sauce (they were out of this one so I got the small bottle of Franks Red Hot--the hotter the better, right?)
1 Tbls Cayenne pepper (or more)
1 cube butter or margarine

Fry chicken in vegetable oil until cooked through. This took me about 20 minutes on medium high heat.


While chicken is cooking: melt butter, add taco sauce, and Cayenne pepper.  Once chicken is cooked dip in sauce, place on foil lined baking sheet, bake on 350 for 10-15 min. Repeat for spicier chicken.

Honey Lime Enchiladas

Before

After Another great one from here.

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Honey Lime Enchiladas

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1/4 lbs. pork or chicken, cooked and shredded

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Sauce:

1/3 c. honey

1/4 c. lime juice

1 Tbs. chili powder

1/2 tsp garlic powder

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2 (10 oz) can green enchilada sauce

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equal parts mixed together of:

shredded mozzarella cheese

shredded cheddar cheese

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flour tortillas

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Mix together sauce ingredients then add to shredded meat. Let the sauce soak into the meat for about 30 minutes.

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Lightly spray 2 pans with non-stick baking spray. Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

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Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

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I served it tonight with spanish rice and black bean salsa.

Chicken Cream Cheese Soup

Found the recipe here. Lovin those sisters.

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I made this tonight for dinner because I came across the recipe, and noticed I had all of the ingredients already in my refrigerator. I need to put a big *STAR* by this one because my husband went crazy over this soup. He kept telling me how good it was all night, and he even said that "I outdid myself with this one." I thought it was good, but not that amazing.

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1 lb. chicken (breasts or combination)

1 onion, diced

1-2 Tbs. butter

2 handfuls baby carrots (about 2 cups sliced small)

4-5 potatoes, diced small

1 cup milk

1/4 c. flour

8 oz. pkg. cream cheese

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1. Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred.

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2. Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor. (I add 4 bouillion cubes.) Bring to a boil and simmer until veggies are tender.

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3. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.

Chicken Amandine

From Mique's Tried and Trues. If you haven't been to her site, you should check it out. I love her recipes.

Ingredients

3 cups cubed, cooked chicken

1 can cream of chicken, celery, or mushroom soup

1 can water chestnuts, sliced and drained

1/4 c. chopped green onions

2/3 c. mayonnaise

1/2 c. chopped onion

1/2 c. sour cream

1 pkg. crescent roll dough

2/3 c. shredded Swiss cheese

1/2 c. slivered almonds

2-4 Tbs. melted butter

Directions:

Preheat oven to 375. Combine the first eight ingredients in a large saucepan. Cook over medium heat until hot and bubbly. Pour into an ungreased 12 x 8 baking dish. Unroll the crescent roll dough into long rectangles. Place over the hot chicken mixture. Combine remaining ingredients and spread over the dough. Bake for 20-25 minutes until golden brown. Serves 4-6.

Chicken Spaghetti

Ingredients:

4-5 chicken breasts

garlic powder (or 1 fresh garlic clove, minced)

onion powder

1 can cream of chicken

1 can evaporated milk

1/2 c. parmesan cheese

Saute chicken breasts in garlic and onion powder. When fully cooked, remove and shred, then return to pan. Add cream of chicken, evaporated milk, and parmesan cheese.

Serve over spaghetti.

Oven-Barbecued Chicken

Vegetable oil
3-4 lbs. chicken
3 Tbs. butter or margarine
1/2 c. chopped onion
3/4 c. ketchup
1/2 c. water
1/3 c. vinegar
3 Tbs. Worcestershire sauce
2 tsp. prepared mustard
1/4 tsp. salt
1/8 tsp. pepper

Heat oil in large skillet; brown chicken on all sides. Drain; transfer chicken to a greased 13 x 9 baking dish. In a saucepan, melt butter; saute onion until tender. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes. Pour over chicken. Bake at 350 degrees for 1 hour or until juices run clear, basting occasionally.

From Debbie Rhoads

Salsa Chicken Tacos

1 lb. chicken, cooked and diced
salsa

Stir in salsa picante to cover chicken. Simmer 10-12 minutes, stirring occasionally.

Fill warmed tortillas and put whatever you like in it; cheese, tomatoes, olives, sour cream, lettuce, etc.

From Karen Hunt

Easy Chicken Enchiladas

Tyson's (or other) chicken fajita strips (you can buy these pre-cooked in the frozen section)
Mexican cheese blend
1 pt. sour cream
2 can cream of chicken soup
1 pack flour tortillas
(green chilis optional)

Heat up (thaw) chicken strips until soft. Cut up into little pieces. Mix with cheese. Mix sour cream and soup together. Put a thin layer spread into bottom of 9 x 13 pan. Roll chicken mixture into tortillas and place in pan. Cover with sauce mixture. Green chilis on top are optional.

This recipe is so versatile. You can adjust how much chicken and cheese and tortillas you use depending on how many you need to make!

Recipe from Melissa Willie

Kauai Chicken

8 small chicken breasts (I used one package of tenderloins)
1/4 cup sugar
1/4 cup brown sugar
1/3 cup soy sauce
2 Tbs. hoisin sauce (in the oriental section in grocery store in a jar)
1 clove garlic, minced

1. Rinse and dry chicken. Arrange slightly apart in a shallow-rimmed baking pan or casserole dish.

2. Stir sauce ingredients together and pour 1/2 over chicken.

3. Bake @400 degrees for 20 min. Turn chicken over and top with remaining sauce. Return to over and continue to bake until meat is done (Approximately 15 minutes.) (If cooking larger pieces of meat, turn heat down and cook for longer).

4. Serve with rice. Pour drippings from pan over the rice for flavor.

Creamy Mushroom and Chicken Soup

(recipe and picture from Family Fun)

RECIPE INGREDIENTS:
6 tablespoons butter
1 medium onion, chopped
3 tablespoons flour
2 teaspoons salt
1 teaspoon pepper
6 cups chicken broth
1 1/2 pounds mushrooms, sliced
3/4 cup sliced celery
3/4 cup chopped carrots
2 cups quartered baby red potatoes
1 cup chopped yellow squash
1 1/2 cups frozen corn kernels, thawed
2 teaspoons thyme
2 cups light cream
3/4 cup grated Parmesan, plus more for garnish if desired
2 cups chopped cooked chicken

1. In a large pot, melt the butter over medium heat. Add the onion and sauté until tender, about 6 minutes. Stir in the flour, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.

2. Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil.

3. To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired. Makes about 15 cups.

**My friend Michelle made this for us today and it was D.E.L.I.C.I.O.U.S. She served it with Rhodes bake and serve rolls. I can't wait to make it!

Poppyseed Chicken

5-6 Chicken breasts

1 can cream of chicken

8 oz. sour cream

1 square margarine

1 1/2 tubes Ritz crackers (or bread crumbs)

2 Tbs. poppyseeds

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Mix: one square margarine (melted), 1 1/2 tubes crushed ritz crackers, 2 Tbs. poppy seeds.

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Mix soup and sour cream together. Place chicken in a pan and cover with soup mixture. Top with crumb topping. Bake 30-40 minutes at 350.

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I always serve this over rice.
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Alfredo Baskets

1 pkg. Pepperidge Farms Puff Pastry shells 1/2 lb. diced cooked chicken (or 1/2 lb. medium shrimp, shelled and diveined) Alfredo sauce, purchased and warmed or make your own
Alfredo sauce:
1/2 c. butter
8 oz. cream cheese, cubed (low-fat neutchetal)
1 c. milk
1/2-1 c. Parmesan cheese
1/2 t. garlic powder

Mix over low heat until smooth.

Bake pastry shells according to directions. Make alfredo sauce. Warm chicken or shrimp in sauce. Spoon into prepared shells. Garnish with fresh chopped parsley and grated parmesan cheese.
From Lori Bennett, Thanksgiving Point cooking class

Honey Pecan Chicken

Baked Honey Pecan Chicken

3 - 4 lb split chicken breasts

Basting sauce:
1/4 cup butter or margarine
2 T. lemon juice
2 T. water
1/2 t. Worcestershire sauce
salt and pepper

Honey-Pecan Sauce:
3 T. honey
2 T. butter or margarine, melted
2 T. chopped pecans, toasted
2 t. lemon juice

Prepare Honey Pecan Sauce by mixing all ingredients together.

Spray bottom of a 9x13 baking dish with vegetable oil. Preheat oven to 275°F. Mix all basting sauce ingredients together in a small saucepan. Cook over low heat 5 minutes, stirring occasionally. Place chicken in baking dish, skin sides up, and mop or brush basting sauce over chicken. Bake chicken 25 to 35 minutes; mop with basting sauce. Cover and bake 35 to 45 minutes longer, mopping 2 or 3 times with basting sauce until juices are clear. Discard any remaining basting sauce.

Serve chicken with Honey-Pecan Sauce.