Lemon Rosemary Garlic Slow Roasted Chicken

* 1 whole chicken

* fresh rosemary

* 6 lemons

* 10 cloves of garlic smashed

* butter

* fresh cracked pepper

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directions

* * * * * * * *

* preheat oven to 300

* wash chicken and remove all the innards

* stuff the chicken with rosemary, smashed garlic and 3 lemons cut in half

* stir together a little bit of rosemary and garlic with softened butter

* cut slits in the skin and place bits of softened butter

* juice remaining 3 lemons and pour over chicken

* rub chicken with softened butter

* sprinkle fresh cracked pepper over the top

* place in dutch oven and roast for 3 hours, basting occasionally with juices

Chicken Teriyaki Bowls

Chicken Teriyaki Bowls

Ingredients

* Teriyaki Sauce

* one Zuchini

* one Yellow Squash

* one Carrot

* Mushrooms

* 2 chicken breasts

* white rice

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directions

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- Marinate your chicken in your teriyaki sauce of choice for at least an hour
Mine is Island Joe's Soyaki from Trader Joes.

- Cook your rice, according to directions

- cut all the veggies

- grill your chicken and cut into small bite sized pieces

- in the same pan, pour your mushrooms in and saute until browned

- Remove the mushrooms and put with chicken

- Add all the veggies and saute until soft

Add the chicken and mushrooms back into pan and pour some more sauce back over and heat until the sauce is warmed

- Pour this mixture over rice. Serves two.

Pioneer Woman's Chicken Scallopine

I have to say out of all the recipes I've tried recently this is the only one I've made twice in two weeks. This picture is from my second attempt where I forgot to put parsley in. Either way it was still good. Lick my plate good.

This is definetly something that is going to be a regular around our house.



Pioneer Woman's Chicken Scallopine

1 pound linguine
6 boneless, skinless, trimmed chicken breasts
Flour
Salt & Pepper
2 tablespoons olive oil
4 tablespoons butter
12 ounces white mushrooms, sliced thin
1 cup dry white wine
Chicken broth (optional)
1 lemon
1/2 cup heavy cream (can use half & half)
1 heaping tablespoon capers
chopped fresh Italian parsley

Cook pasta according to package directions.
Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour.
Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.
Throw mushrooms into the pan and stir. Immediately pour in wine, then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, then cook vigorously for 1 minute, until sauce reduces.
Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t undersalt!
Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.

Trader Joe's Product Rave: Trader Ming's Soyaki Marinade

I've been eyeing this for weeks at the store. It looks so good with the sesame seeds floating in it. You can see the ginger too. It has to be good...

and it is. Its not that sweet. For sweetness, I guess you would have to go for Island Soyaki which has the additional of Pineapple Juice. I almost got that one instead but I thought it might be too sweet. I think the soy sauce cuts the sweetness that traditional teriyaki sauces have. The addition of the ginger was really good.

I marinaded chicken in it for about an hour, grilled it up and served it with white rice and voila a quick and easy meal.

Chicken Romano

Awhile back my friend Jennifer and I went to the cheesecake factory because she had never been. I had Chicken Romano because the people next to me were having it and it looked good. They subbed the tomato sauce on the spaghetti for white sauce .. so I did too. Why not.

It was very good. I vowed to make it again at home and Jenn and I sat there and tried to figure out how. panko bread crumbs - she said and I agreed. Until I found a recipe online - and it said nothing about panko. So I did threw some panko in with the flour to give it some crunch..like we remembered and I thought it turned out perfect. I could be wrong. Maybe I should go again to make sure :)

Ingredients
2 chicken breasts
1/2 cup flour
1/2 cup panko bread crumbs
2 tablespoons romano cheese
salt and pepper
1 egg
2 teaspoons water

Directions
1. Whisk together the egg, and the water.

2. Pound out chicken breasts to, at most, 1/2 inch thick.

3. Season the flour with salt and pepper, and coat the chicken lightly. Sprinkle with panko bread crumbs

4. Then dip in egg, and cover with shredded Romano.

5. Place in frying pan on medium high, with a little bit of oil.

6. Cook until golden brown.

As for the pasta, its regular spaghetti with a white sauce.

Basic white sauce:

1 tablespoon butter
1 tablespoon flour
1/2 teaspoon salt
1 cup milk

Melt butter in a sauce pan and whisk in flour and salt until smooth. Gradually stir in cold milk, cooking over direct heat and stirring constantly until sauce boils; reduce heat slightly and continue to stir until sauce becomes smooth and thick. When sauce thickens, simmer for an additional 10 minutes over very low heat, stirring occasionally.
Stir carefully to avoid lumps. If sauce becomes lumpy, use a stick blender or rotary beater to blend out lumps or else press through a sieve. Wondra flour may be used to great advantage since this flour does not have a tendency to lump.

garnished it all with some more sprinkled cheese and served it. It was really good!

BBQ Chicken Quesadillas

I've been seeing a BBQ quesadillas all over the place. I thought since I was making quesadillas, I'd try it with half the chicken. It turned out really good. However, my husband said it wasn't very Mexican but it was still good. Whatever, I thought it was good. lol.



Ingredients
1 chicken breast
1/2 cup bbq sauce
2 cups monterey jack or cheddar cheese
4 tortillas
1 pat of butter

1. Season the chicken breast with half the bbq sauce
2. Grill chicken until cooked
3. Cut into pieces and add the rest of the bbq sauce
4. In a skillet over medium heat, add a little bit of butter until melted.
5. Add tortilla and sprinkle with cheese
6. Layer the chicken on top
7. When the chicken melts fold over and remove from heat.
8. Repeat until ingredients are gone
9. Cut into triangles and serve.

Grilled Chicken Quesadillas

I love quesadillas. They are so easy to make at home. They are really quick and easy very painless to make.


Ingredients
1 chicken breast (per 2 people)
1 sprinkle mexican oregano
1 sprinkle chili pepper
1 light sprinkle cayenne pepper
1 sprinkle garlic powder"
1 sprinkle black pepper
2 cups monterey jack or queso quesadilla
4 soft taco sized flour tortillas
1 pat of butter


1. Season the chicken breast with all the seasoning.
2. Grill chicken until cooked.

3. In a skillet over medium heat, add a little bit of butter until melted.
4. Add tortilla and sprinkle with cheese
5. Layer the chicken on top
6. When the chicken melts fold over and remove from heat.
7. Repeat until ingredients are gone
8. Cut into triangles and serve.

Chicken and Dumplings

My Grandma used to make this all the time when I was a child. It was one of the first things she taught me to cook. I love it. I made this the other night for my husband's grandma. I love soup. This one is hearty and a meal in itself with the dumplings.

You can add any other veggies you want.

Ingredients
3 chicken breasts
3 boxes of chicken broth
1 can of peas
1 can of corn
1 can of green beans
1 small bag of baby carrots cut in half (they cook faster, you can use regular cut small)
1 tsp basil
1 tsp rosemary
1 tsp thyme
salt and pepper to taste

Dumplings -
2 1/4 cup of bisquick
2/3 cup of milk


1. Pour 1 and 1/2 boxes of chicken stock into a pot with 3 chicken breasts bring to a boil, reduce and simmer for 30 minutes or until chicken is fully cooked.
2. Take chicken out of pot and set aside to cool.
3. Add the rest of the broth.
4. Drop chopped carrots into pot for 10 minutes. Then add drained cans of peas, green beans and corn (you can use frozen, just put them in at the same time as the carrots)
5. Add all the seasoning to the pot
6. Shred the cooled chicken with a fork and drop into pot.

7. Mix bisquick and milk in a small bowl. Dough should not be dry but slightly sticky.
8. Wait for soup to boil and then drop bisquick into pan by the spoonfuls.
9. Dunk them under the water with a spoon, then reduce heat and let simmer for 10-15 minutes.

Buttermilk Fried Chicken

The flavor of this chicken was really good. It was juicy and moist too. I think this is what I'm going to do from now on with any fried chicken, maybe any chicken dish in general. I don't think the buttermilk added any taste. It tasted more like garlic and cumin. I'm sure you could play around with the spices and flavors you add.

Ingredients
1 cup of flour
1 teaspoon pepper
1/2 teaspoon salt
1 beaten egg
2 chicken breasts marinated in a buttermilk brine
4 cups oil

1. Heat the oil in a cast iron dutch oven over medium heat
2. Mix the salt and pepper with the flour
3. Set up a flouring station - buttermilk chicken, egg, and flour.
4. Dredge the chicken in the flour
5. Dip the chicken in the egg
6. Dip the chicken in the flour again
7. Make sure the oil is ready - I like to put a wooden spoon in the oil to see if the oil bubbles up around it.
8. Place the chicken in the oil and let it cook until golden brown on both sides.

9. Take it out of the oil and let it drain on paper towels for a few minutes.

Buttermilk Brine for Chicken

I love fried chicken, but sometimes it dries out from cooking. I'd like to be able to just fry boneless skinless chicken breasts - since thats what we normally buy. It would be nice to be able to just use what we have.

I've heard that buttermilk brines make really the chicken moist and juicy. What better to try it out with than a piece of meat that gets dry when fried?

Ingredients
1/2 qt buttermilk
2 tablespoons chopped garlic
2 teaspoons black pepper
1 tablespoon salt
2 tablespoons sugar
1 teaspoon cumin

1. Mix all together and stir until sugar and salt are dissolved
2. Place chicken in buttermilk mixture, cover and refridgerate 8-24 hours. (we marinated ours for a little less than 24 hours)
3. Remove and cook

Chicken Enchiladas

I make chicken enchiladas all the time. My husband loves them. They are pretty easy to do.

I try to make them on sunday nights because my husband likes to take the leftovers with him to work. They are also really good for when you invite company over.

This is a good dish to make if you don't mind getting your hands dirty.

Ingredients
1 can of enchilada sauce
2 chicken breasts, cooked, shredded and in sauce
1 lb of monterey jack - shredded
8 flour tortillas
optional additions: sliced black olives, sour cream

1. Set up an enchilada making station - 1 bowl of enchilada sauce (big enough to completely cover the flour tortillas when dipped), shredded cheese, shredded chicken and a greased 9x13 baking pan
2. Preheat the oven to 375 degrees
3. Completely immerse the tortillas into the sauce and place them in the pan.
4. Fill the tortillas with shredded chicken and cheese, and roll them up
5. Line the rolled enchiladas in the pan until you can't fit anymore in.

6. Cover the enchiladas with the rest of the sauce
7. Dump the rest of the cheese on top
8. If you are using olives, sprinkle them on top
9. Place the pan in the preheated oven until the cheese is melted (about 20-25 minutes)

Crockpot Enchilada Chicken

Normally what I do when I cook enchilada is - put some chicken in a pot with some chicken broth and simmer until cooked. Then when its done, I just shred it with a fork, pour enchilada sauce over the top.

I thought I would try this to see if it was easier. It was a lot easier. The chicken just fell apart when I touched it, so I didnt really have to do anything to it. It tasted the same too.

Ingredients
2 chicken breasts - frozen
1 large can enchilada sauce
1 can diced tomatoes

1. Put chicken in crockpot pour enchilada sauce and tomatoes over the top
2. Set on low for 4 hours

Chicken Sausage Pasta Bake

I wanted to make something easy for my inlaws. My husband and I make baked ziti all the time, so when I saw this recipe, It sounded easy, but different twist on what we normally do. It changes it up without being risky.

When I pitched the chicken sausage bake to my husband.. He didn't seem too enthused. He said - do you really think its safe to experiment on my family? Why not try it another night with just me?

So I said we'll its basically the same thing we always do, but it uses chicken sausage instead, so it shouldn't be too horrible. If anything it will be edible. Just not as good as the other.

Anyways, so he agreed... but he said we should nix the spinach and onions that was in the recipe, just in case since his dad didn't really care for either. So no big deal. If you want to add those back in, go for it. We didn't use them, but I'll probably add them in the next time I make this... and yes, there will be a next time. It was good!! It was just as good as the baked ziti that I normally make. I thought it was a refreshing change.

Ingredients
1 tablespoon olive oil
1/4 c. vodka (optional)
1 onion chopped
1 can whole tomatoes with juice - slightly crushed with hands
1/2 teaspoon dried oregano
1/2 cup heavy cream

10 ounces baby spinach

1 pound rigatoni or penne

12 oz smoked chicken sausage (I used 4 links)
6 ounces of fontina cheese - shredded

1/4 cup grated Parmesan cheese

• Preheat oven to 400 degrees
• Bring a pot of salted water to a boil. Cook the pasta to al-dente. Add spinach until it is wilted. drain and put back in the pot.
• While the pasta is cooking, heat oil in a large skillet. Saute the onions until they are translucent. Stir in the garlic. Remove from heat. Add the vodka. Return to heat and cook until almost evaporated.
• Stir in tomatoes and oregano. Cook the tomatoes until they are falling apart - about 10 minutes.
• Add cream. Cook until warmed through. Add salt and pepper.

• Add tomato sauce and sausage to the pasta pot. Stir to combine.
  
  

  
  
• Add half to a 9x13 pan. Sprinkle with half the fontina cheese. Add the rest and sprinkle with the rest of the cheese and the parmesan cheese.
• Bake until browned and edges are crisp - about 30 minutes.

Crispy Herb Grilled Chicken

This is a super easy dinner. I made this last night. The chicken has a crispy flavorful outside and a juicy inside. Yum!

Ingredients
1 teaspoon paprika

1 teaspoon cumin
1 teaspoon italian seasoning
1 teaspoon seasoned salt
1 teaspoon fresh cracked black pepper
2 tablespoons olive oil

• Mix all spices together in a bowl
• Add olive oil to cover spices, Mix to make a paste
• Spread over chicken breasts in a covered dish, cover and let marinate for an hour (or grill right away)
• Place on a grill over medium heat (we used a cuisinart griddler so that both sides would be crispy - you can use a regular grill pan or a foreman grill)
• Cook about 10-15 minutes. Rotate 90 degrees, about halfway through so that the crispy outside is all over and not just lines down the one way.
  


• Remove and serve.
• We served this with some pesto spaghetti and some homemade cheesy garlic bread.
• The next day we used the two left over breasts, cut them up and put them over a green salad for lunch.