Sweet Baby Ray’s Crockpot Chicken

Sweet Baby Ray’s Crockpot Chicken

Ingredients

4-6 chicken breasts, boneless and skinless
1 bottle of Sweet Baby Ray’s bbq sauce
1/4 c vinegar
1 tsp red pepper flakes
1/4 c brown sugar
1 tsp garlic powder

Directions

1. Mix BBQ sauce with vinegar, red pepper flakes, brown sugar and garlic powder.
2. Place chicken in crockpot. Pour sauce mixture over chicken.
3. Cook on LOW 4-6 hours.
Advertisements

Cafe Rio Chicken

I got this recipe from http://mandysrecipeboxblog.com/cafe-rio-chicken/

Ingredients
  • 2 lbs chicken breasts
  • 8 oz. zesty Italian dressing
  • ½ Tablespoon minced garlic
  • 1 packet Ranch Dressing Mix (mixed with ½ cup of water)
  • ½ Tablespoon chili powder
  • ½ Tablespoon ground cumin
Instructions
  1. Place all ingredients in a crock pot. Cook on LOW for about 5 hours or until chicken is done.
  2. Shred with fork and serve in salads, burritos, whatever you like.

Cranberry Chicken

Cranberry Chicken

Ingredients

  • 6 skinless, boneless chicken breasts
  • 1 package dry onion soup mix
  • 1 (16 ounce) can jellied cranberry sauce
  • 1 cup French dressing or Russian dressing

Directions

  1. Place the chicken breasts in a glass baking dish.
  2. Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap and refrigerate overnight or 8 hours.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Remove the plastic wrap from the baking dish, and cover the baking dish with  aluminum foil.
  5. Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.

You can freeze it for later.  Put all the ingredients in a gallon freezer Ziploc bag.  Close it and then mash all the ingredients with your hand to mix it.  Thaw in fridge and then dump the contents into your crock pot and cook 3 hours on high or 6 hours on low.

 

Crusty Macaroni and Cheese

Recipe source: http://www.nytimes.com/2006/01/04/dining/arts/the-winter-cook-macaroni-and-lots-of-cheese.html

Crusty Macaroni and Cheese

Time: 1 hour 15 minutes

Ingredients:

  • 3 tablespoons butter
  • 12 ounces extra-sharp cheddar cheese, coarsely grated
  • 12 ounces American cheese or cheddar cheese,  coarsely grated
  • 1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
  • 1/8 teaspoon cayenne (optional)
  • Salt
  • 2/3 cup whole milk

Directions:

1. Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.

2. In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.

Yield: 8 to 12 servings.

Creamy Chicken and Broccoli Over Rice

SERVES 4 to 6
Creamy Chicken and Broccoli Over Rice
INGREDIENTS
  • 4-6 boneless chicken breasts
  • 14 oz can cream of chicken soup
  • 14 oz can cheddar soup
  • 14 oz can chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon Cajun seasoning
  • ¼ teaspoon garlic salt
  • 1 cup sour cream
  • 1 12 oz frozen bag broccoli florets or 4 cups fresh broccoli, lightly steamed
  • 1 cup shredded cheddar cheese
INSTRUCTIONS
  1. Spray crock pot with cooking spray and and then add chicken soup, cheddar soup, chicken broth, salt, Cajun seasoning, and garlic salt.  Whisk together until smooth. Place the chicken into the mixture.
  2. Cover and cook on low for about 6 hours (depending on your crock pot) or on high for 3 hours. The last 30 minutes of cooking, shred the chicken with two forks and add the broccoli, sour cream, and cheese. Cook for about 30 more minutes until the broccoli is tender and heated through.
  3. Serve over white rice and garnish with shredded cheese.

Easy Garlic Parmesan Chicken

Easy Garlic Parmesan Chicken

This recipe does not use mayonnaise to coat the chicken.

Ingredients

  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 cup dry bread crumbs
  • 2/3 cup grated Parmesan cheese
  • 6 skinless, boneless chicken breast halves

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9×13 inch baking dish.  Squeeze the fresh garlic into the pan.  Let it sit in a warm oven for a few minutes then dip and coat your chicken in it.  Then roll the chicken into the bread crumb/Parmesan cheese mixture.  Put your chicken back into the baking dish and bake.
  2. If you desire, once the chicken has baked, lay a slice of mozzarella or provolone cheese on top of each breast and pour your favorite marinara sauce over it. Put it back in the oven until the sauce bubbles and the cheese melts.

Yellowstone Trip Slow Cooker Creamy White Chicken Chili

 

 

Slow Cooker Creamy White Chicken Chili

Emilie served this delicious chili to all of us when we visited Yellowstone.

PREP TIME: 5 MINUTES, 
COOK TIME: 8 HOURS
SERVES 6

INGREDIENTS

  • 1 lb boneless skinless chicken breasts trimmed of excess fat
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 24 oz. chicken broth (low sodium)
  • 2 15 oz cans great Northern beans drained and rinsed
  • 2 4 oz cans diced green chiles
  • 1 15 oz can whole kernel corn,drained
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 3/4 tsp oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • small handful fresh cilantro chopped
  • 4 oz reduced fat cream cheese softened
  • 1/4 cup half and half

TOPPING IDEAS:

  • sliced jalapenos
  • sliced avocados
  • dollop of sour cream
  • minced fresh cilantro
  • tortilla strips
  • shredded Monterey Jack or Mexican cheese
INSTRUCTIONS
  1. Lay chicken breasts on the bottom of your slow cooker.  Top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.

  2. Add the diced onion, minced garlic, great Northern beans, green chilies, corn, chicken broth and cilantro.  Stir.

  3. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.

  4. Remove chicken to large mixing bowl, shred, then return to slow cooker.

  5. Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.

  6. Stir well and serve with desired toppings.

 

Cajun Chicken Fettucine Alfredo

Cajun Chicken Fettucine Alfredo

This is what we made for Father’s day dinner.  Everyone loved it!  Even grandpa, who is a roast beef and potatoes man went back for seconds.

Original site source:  http://comfortablydomestic.com/2011/03/cajun-chicken-alfredo/

Ingredients

  • 4 small boneless skinless chicken breasts (about 1 1/4 lbs.)
  • 1 1/2 Tbs. Cajun blackening spice (I found it in the grocery store spice aisle)
  • 2 Tbs. butter, divided
  • 1 Tbs. olive oil (or more if needed)
  • 2 garlic cloves, minced
  • 1 C. (1/2 pint) grape tomatoes, halved
  • 1/4 C. dry white wine (I used chicken broth)
  • 1 1/2 C. heavy cream (or half-and-half)
  • 1 1/2 C. good quality, freshly grated Italian cheeses (I found a blend of Asiago, Parmesan, and Fontina at the grocery store)
  • 3 oz. herbed goat cheese, crumbled
  • 1 tsp. kosher salt (or more, to taste)
  • 1/2 tsp. ground black pepper (or more, to taste)
  • 1 pound fettuccine, cooked
  • Pinch of ground nutmeg, for garnish
  • Chopped parsley, for garnish

Instructions

1. Rinse chicken breast in cool water, and pat dry. Pound each chicken breast flat with a flat meat mallet or rolling pin, between two sheets of plastic wrap. Set flattened breasts on a clean plate. Sprinkle a heavy amount of blackening spice on both sides of each chicken breast, pressing to adhere.

2.     Preheat oven to 350 degrees F.

3.     Heat 1 Tbs. of the butter, and the olive oil in a large skillet over medium high heat, until butter begins to brown. Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes. Flip chicken and sear the other side until very brown, about another 1 1/2 minutes. Work in batches so as not to crowd the pan.

4.     Place browned chicken onto a rimmed baking sheet, and bake for 10 minutes, or until chicken is cooked through and no longer pink inside. Remove chicken from the oven and thinly slice against the grain; set aside.

5.     Meanwhile, cook the pasta according to package directions and begin cooking the sauce.

For the Sauce

If the skillet looks dry, add a bit more olive oil. Reheat the skillet over medium heat.

1. Pour the chicken broth into the skillet to deglaze the pan and whisk all of the delicious brown bits off the bottom of the pan. (1-2 minutes)

2. Add the garlic and tomatoes to the pan and sauté to soften and lightly caramelize, stirring occasionally. (1-2 minutes)

3. Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute. Add the salt, pepper, and the remaining tablespoon of butter. Continue to stir the cream mixture while it simmers for 3-4 minutes. The cream will reduce slightly.

4.  Remove from heat. Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.

5.  Pour the fettuccine onto the sauce, and top with the sliced chicken. Toss the pasta and chicken into the sauce with tongs, until well combined. Turn tossed pasta into a large serving bowl. Sprinkle with a pinch of nutmeg, and a bit of chopped parsley.

Serve immediately.

Zucchini and Ground Beef Casserole

ZUCCHINI AND GROUND BEEF CASSEROLE

Ingredients

6 c. sliced zucchini
1/4 c. chopped onion
1 lb. ground beef
1 tbsp. butter
1 pkg. Stove Top stuffing mix
1 1/2 c. water
1 c. cream of chicken soup
1 c. sour cream
1 c. shredded carrots

Cook zucchini in a small amount of salted water in saucepan for 3 minutes; drain well. Brown onion and ground beef in butter in skillet, stirring until ground beef is crumbly; drain.Prepare stuffing mix according to package directions, using 1 1/2 cups water. Combine soup and sour cream in bowl. Add zucchini, ground beef and carrots. Spoon half the stuffing into greased 9×13 inch baking pan. Layer ground beef mixture and remaining stuffing on top. Bake at 350 for 40-50 minutes or until golden brown.

FANTASTIC Lemon Herb Mediterranean Chicken Salad

LEMON

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

HERB MEDITERRANEAN CHICKEN SALAD

Thanks to Sara for this incredible salad she made for us.  The flavors were amazing.  I have never had a better salad.  Ever.  We had it with a fruit salad and some cheddar biscuits.

Recipe and photo source: https://cafedelites.com/2016/07/05/grilled-lemon-herb-mediterranean-chicken-salad-recipe/

Marinade/Dressing:

  • 2 tablespoons olive oil
  • juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
  • 2 tablespoons water
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh chopped parsley
  • 2 teaspoons dried basil
  • 2 teaspoons garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • cracked pepper, to taste
  • (1 pound | 500 g) 4 skinless, boneless chicken thigh fillets (or chicken breasts)
Salad:
  • 4 cups Romaine lettuce leaves, washed and dried
  • 1 large cucumber, diced
  • 2 Roma tomatoes, diced
  • 1 red onion, sliced
  • 1 avocado, sliced
  • ⅓ cup pitted Kalamata olives (or black olives), sliced (optional)
  • Lemon wedges, to serve

Instructions:

  1. Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
  2. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
  3. Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
  4. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.
NOTES
Add ½ cup crumbled feta to give the salad an even better flavour.