Oven Fried Chicken

So we have kind of taken a long break from the cooking blog but I am all settled in here and ready to start cooking again!

First thing I made was Oven Fried chicken from the Betty Crocker cook book. You can always count on her for a good recipe.

4 chicken breasts thawed
1/4 cup butter/margarine
1/2 cup all purpose flour
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper

Heat oven to 425. Melt Butter in Casserole dish.

In a separate shallow dish mic flour, paprika, salt and pepper. Coat chicken with flour mixture.
Place Chicken in pan.
Bake uncovered for 20 minutes. Turn chicken and bake for another 20 minutes.

Serve with Mashed Potatoes & Gravy, A green, and Enjoy!

Jenifer

Mmmm Mmm Good Homeade Chicken Noodle Soup

I love coming home to a good hot & ready meal! For this reason I LOVE the Crock pot! You can make almost anything in the crock pot, even cakes! Well todays forecast was wet and dreary and cold. THe solution, Soup! So I searched some recipes and found one for my 2nd favorite kitchen gadget (1st is the kitchen aid!) All I had to do when I came home was boil water and cook the noodles! So fifteen minutes after getting home I am enjoying a delicious meal! Here it is!!

Chicken Noodle Soup

picture via

2 chicken breasts (Frozen)
2 cups water
4 cups chicken broth
1 tsp garlic powder
3 Sliced Carrots
2 tbs minced onion
4 chicken boillon cubes
salt & pepper to taste
*3 tsp corn starch to thicken if desired

1 pkg egg noodles


Put all ingredients in the crock pot  except the noodles. Cook on low for 8 hours, a little longer won't hurt either! Use a fork and shred the chicken in the crock pot and cut up the carrots.
Serve over egg noodles!

Enjoy!
Jen

Chicken Broccoli Biscuit Casserole

Last night I had to go to the grocery store. I was hungry. The number one rule of grocery stores is to "Not go while you are hungry!" So since I had to go home anyways I figured I would try and make dinner before I went. One problem, I felt like I didn't have any thing to make! I had half of all the ingredients I needed to make stuff! So to the clouds.. Just kidding. I started rummaging through my pantry & fridge and found a meal! yay! It turned out delicious! Here it is:

Chicken Cheddar Broccoli Biscuit Casserole (say that 5 times fast!)

1 can of Texas style biscuits (10/can)
2 chicken breasts
1 can cream of chicken
1 cup fresh or frozen broccoli
1/2 cup sour cream
1 cup cheddar cheese

Preheat oven to 400 degrees
Cut chicken into cubes and cook thoroughly. (I seasoned mine with lemon pepper and cooked in olive oil) Simultaneously boil broccoli in separate pan. Once chicken and broccoli are cooked, place the chicken in the pan with the broccoli. Add CoC/Sour Cream/& cheddar cheese and put on medium heat until heated throughout and cheese is melted. Grease a 9 X 9 Pan and place 7 biscuits in bottom of pan. Pour chicken/broccoli mixture on top of biscuits. Then tear the remaining 3 biscuits into small pieces and place on top of the mixture. Bake for 15-20 minutes or until biscuit pieces on top are golden brown. Let sit to cool for atleast 5 minutes.

Serve and enjoy!
Jen

Crock Pot Chicken and Gravy

Taking the advice from Jen, I decided to use my crockpot for supper. Boy am I glad I did! This recipe is one of the best meals I have cooked and so so easy. Enjoy!



2 chicken breasts
1 can cream of chicken soup
1 envelopes of chicken gravy mix
hot steamed rice

Combine all ingredients in a crockpot and cook on low for 4-6 hours. Before serving break the chicken breasts into bite sized pieces. Serve over hot steamed rice.

Brandy

The Whole Enchilada... Soup!

Let me start out by saying that I was very nervous about this recipe. One it uses a can of pumpkin. To me Mexican food and pumpkins don't go together but I thought what the hey, let's give it a chance as it came highly recommended by a coworker.



The whole enchilada chicken soup by Hungry Girl

*also please note that this is my version of her soup. She does not use a crock pot or sour cream and adds other things in it!







Ingredients

3 cups fat-free chicken broth

1 tbs minced onion

3 cups green enchilada sauce

One 15-oz. can pure pumpkin

10 oz. frozen boneless skinless lean chicken breast

1 cup sour cream (light, again I save where I can! :)...)

1 cup frozen white (or yellow) corn

Optional: dash hot sauce, or more to tasteOptional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips



Directions:

Throw all the ingredients in a crockpot and cook on low for 8 hours. Once soup is done take two forks and shred the chicken inside the crockpot.

Makes 9 servings!


I served over rice but my husband liked it better without the rice and served like soup.. go figure!

This was good. It wasnt the best soup I have ever had. I think that it was missing something but I couldnt figure out exactly what it was. I think next time I will throw in a can of cream of chicken soup as well as some more enchilada sauce.. I don't think I added enough!



Those are my suggestions! Let me know if you try them and what you think! Or just what you think about the soup in general! It is a very healthy meal and would be even healthier if I didnt throw in the sour cream but I can't help myself! haha...



Enjoy!

Jen

Chicken Nachos

My hubby's favorite dish at any Mexican restaurant is Chicken Nachos. I wanted to make the recipe at home but I never dreamed it would be so easy. My mom has made this for quite some time but I never thought to try it on my own. I had all the ingredients at home all I had to do was stop on my way home and pick up a warm rotisserie chicken. This is such an easy week night meal.












Ingredients :

Shredded rottisserie chicken (2 cups)
2 cups melted mexican cheese
Tortilla chips

Directions:

Shred the chicken. Melt the cheese in the microwave until desired temperature. In a plate, spread tortilla chips, cover with chicken, and then pour cheese sauce on top.

This recipe yeilds 2-4 servings.

Brandy

Thai Honey Peanut Chicken

Welcome!

I wanted my first post to be something out of the norm for my cooking. I have never tried thai cooking but when I saw these ingredients I knew I had to try it! It was so delicious. I served it with a bed of rice, but it could also be served by itself with a side dish. Enjoy!

1 pound Chicken, In Chunks
¼ cups Soy Sauce
2 Tablespoons Honey
1 Tablespoon Lime Juice
1 teaspoon Minced Garlic (approximately 1 Large Clove)
1 Tablespoon Natural Peanut Butter (heaping Tablespoon Even Better)
½ teaspoons Curry Powder
1 teaspoon Sriracha (optional)

Mix ingredients and marinate chicken for 2-3 hours.
Cook chicken in the sauce over medium-high heat for 7-8 minutes or until chicken is done. Reduce heat to medium-low and add precooked veggies if desired. Serve topped with sesame seeds.
To thicken sauce if needed: reduce heat to medium-low and add a cornstarch slurry (1 teaspoon cornstarch in 1 tablespoon water).
Substitutions: replace chicken with tofu; replace peanut butter with tahini or another nut butter; if using regular peanut butter (i.e. Skippy) instead of natural peanut butter, reduce honey by 1 tablespoon.

Picture and recipte compliments of Pioneer Woman http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/thai-honey-peanut-chicken/

Brandy