Well, believe it or not, it's almost September! Thanks for all the great chicken recipes. We got lots of new ones to try!
September's theme is Casseroles. You can start submitting your favorite casserole recipes at any time. Any type of casserole will work...breakfast, dinner, beef, chicken, whatever!
If you haven't submitted August's recipe yet, It's not too late! Go ahead and send them to me.
Happy Wednesday!
Wednesday, August 25, 2010
Monday, August 23, 2010
Grilled Chicken, Avocado, Tomato Sandwich
From Laurel Holler
Grilled Chicken, Avocado, Tomato Sandwich
2 tsp. olive oil
4 chicken breasts
salt to taste
freshly ground black pepper
l/2 cup fat free whipped cream cheese
2 T minced green onions
l T diced chili pepper (I use anaheim pepper)
l T freshly chopped cilantro
Avocado sliced into thin strips (as much as you like)
4 large buns or hoagie buns
4 large sliced tomatoes, sliced thick
l. Preheat grill to medium high.
2. Brush chicken with olive oil and then season with salt, pepper. Cook them on the grill, about 4-5 minutes per side depending on the thickness. Transfer to cutting board to cool and then slice on the bias.
3. In small bowl combine cream cheese, green onions, chili pepper and cilantro. Add
salt, pepper to taste.
4. Toast buns if you like. Then divide cream cheese mixture among sandwiches,
spreading it out on each side of bun. Divide chicken among sandwiches. Top
with sliced avocado and sliced tomato.
5. Slice sandwich on diagonal and serve.
Grilled Chicken, Avocado, Tomato Sandwich
2 tsp. olive oil
4 chicken breasts
salt to taste
freshly ground black pepper
l/2 cup fat free whipped cream cheese
2 T minced green onions
l T diced chili pepper (I use anaheim pepper)
l T freshly chopped cilantro
Avocado sliced into thin strips (as much as you like)
4 large buns or hoagie buns
4 large sliced tomatoes, sliced thick
l. Preheat grill to medium high.
2. Brush chicken with olive oil and then season with salt, pepper. Cook them on the grill, about 4-5 minutes per side depending on the thickness. Transfer to cutting board to cool and then slice on the bias.
3. In small bowl combine cream cheese, green onions, chili pepper and cilantro. Add
salt, pepper to taste.
4. Toast buns if you like. Then divide cream cheese mixture among sandwiches,
spreading it out on each side of bun. Divide chicken among sandwiches. Top
with sliced avocado and sliced tomato.
5. Slice sandwich on diagonal and serve.
Friday, August 20, 2010
Wow!
We are getting some great recipes, Girls! Thanks so much for sharing. They're still coming in...exciting. Some of our husbands may be wondering why we're having so much chicken lately! Ha!
Just a quick note. Try as I may, I can't get the comments to pop up as you scroll through the blog. If someone who is a little more blog savvy can tell me, I would love to at least see at the end of a recipe that it has X number of comments. But for now, if you click the recipe title on the right side of the blog, it will pull that recipe and any comments made will be displayed below it. Remember, to make a comment, just click the recipe title and you will see a spot below the recipe to leave a comment. Please feel free to share!
Also, September is coming and so is a new category. If you have a good idea, leave me a comment and let me know.
Have a great weekend!
Just a quick note. Try as I may, I can't get the comments to pop up as you scroll through the blog. If someone who is a little more blog savvy can tell me, I would love to at least see at the end of a recipe that it has X number of comments. But for now, if you click the recipe title on the right side of the blog, it will pull that recipe and any comments made will be displayed below it. Remember, to make a comment, just click the recipe title and you will see a spot below the recipe to leave a comment. Please feel free to share!
Also, September is coming and so is a new category. If you have a good idea, leave me a comment and let me know.
Have a great weekend!
Sour Cream Chicken Enchiladas
From Rebecca Stuart
Sour Cream Chicken Enchiladas
Chicken (You can use about 4 chicken breasts and boil them, cube or shred, and season with garlic salt, chili powder, etc. OR you can use can one large can of chicken or frozen chicken strips that you just grill up.)
2 cans cream of chicken
1 can cream of mushroom
8 oz. sour cream
1 can of green chilies
green onions
2 cups shredded cheddar cheese
corn tortillas
Season chicken and add all ingredients (reserve one cup of cheese). Mix well and spoon into warmed tortillas. Line tightly in a 13X9 pan. Pour reminder of mixture on top of enchiladas and sprinkle with remaining cheese. Bake 30 min at 350. Very tasty and leftovers are great reheated in the microwave.
Sour Cream Chicken Enchiladas
Chicken (You can use about 4 chicken breasts and boil them, cube or shred, and season with garlic salt, chili powder, etc. OR you can use can one large can of chicken or frozen chicken strips that you just grill up.)
2 cans cream of chicken
1 can cream of mushroom
8 oz. sour cream
1 can of green chilies
green onions
2 cups shredded cheddar cheese
corn tortillas
Season chicken and add all ingredients (reserve one cup of cheese). Mix well and spoon into warmed tortillas. Line tightly in a 13X9 pan. Pour reminder of mixture on top of enchiladas and sprinkle with remaining cheese. Bake 30 min at 350. Very tasty and leftovers are great reheated in the microwave.
Eden Isle Chicken
Eden Isle Chicken
(Cassie Cathey - my mom use to make this when I was growing up and I loved it!)
4-6 Chicken breasts - cut in half
8-12 pieces of slightly cooked bacon
5 oz of cream cheese
2 cans of Cream of chicken soup
Jar of Dried Beef
pepper
Lay the dried beef flat in a 9 by 13 pan. Wrap the bacon around each piece of chicken and then lay on top of the dried beef. Pepper as much or as little as you like. In a pan on the stove cook the cream cheese and soup until cream cheese is melted and all is blended. pour over chicken. cover with foil and bake at 400 degrees until chicken is done. We serve this over rice.
(Cassie Cathey - my mom use to make this when I was growing up and I loved it!)
4-6 Chicken breasts - cut in half
8-12 pieces of slightly cooked bacon
5 oz of cream cheese
2 cans of Cream of chicken soup
Jar of Dried Beef
pepper
Lay the dried beef flat in a 9 by 13 pan. Wrap the bacon around each piece of chicken and then lay on top of the dried beef. Pepper as much or as little as you like. In a pan on the stove cook the cream cheese and soup until cream cheese is melted and all is blended. pour over chicken. cover with foil and bake at 400 degrees until chicken is done. We serve this over rice.
Thursday, August 19, 2010
Ultimate Chicken
Another from Holly Anzalone! Thanks, Girl!
This one--just trust me. It sounds weird. I served it to 3 people, me included, who DO NOT LIKE blue cheese dressing. We all LOVED it. From Randall's Aunt Mary Wild of Grand Rapids Michigan...
Ultimate Chicken
3/4 cup Marzetti Blue cheese dressing ( I used lite)
4 (6 oz) boneless, skinless chicken breasts
salt/pettper
paprika
3 TB olive oil
1 lg granny smith apple, cored and sliced
1 c. sliced celery
1/3 cup sliced onions
8 oz clean baby spinach leaves
1/4 cup toasted pine nuts
Sprinkle chichen with salt, pepper and paprika.
Head 2 T. oil in skillet over
med-high heat and sear both sides of chicken.
Continue to cook on med
heat until chicken is cooked then stick on a plate in the oven to keep
warm.
In same skillet add remaining olive oil and add apples, celery
and onions , cook til just tender.
Gently heat Marzetti dressing til warm.
Arrange spinach on plates, top with chicken and hot veggies, apple mixture.
Spoon warm dressing over all and sprinkle with toasted pine nuts.
This one--just trust me. It sounds weird. I served it to 3 people, me included, who DO NOT LIKE blue cheese dressing. We all LOVED it. From Randall's Aunt Mary Wild of Grand Rapids Michigan...
Ultimate Chicken
3/4 cup Marzetti Blue cheese dressing ( I used lite)
4 (6 oz) boneless, skinless chicken breasts
salt/pettper
paprika
3 TB olive oil
1 lg granny smith apple, cored and sliced
1 c. sliced celery
1/3 cup sliced onions
8 oz clean baby spinach leaves
1/4 cup toasted pine nuts
Sprinkle chichen with salt, pepper and paprika.
Head 2 T. oil in skillet over
med-high heat and sear both sides of chicken.
Continue to cook on med
heat until chicken is cooked then stick on a plate in the oven to keep
warm.
In same skillet add remaining olive oil and add apples, celery
and onions , cook til just tender.
Gently heat Marzetti dressing til warm.
Arrange spinach on plates, top with chicken and hot veggies, apple mixture.
Spoon warm dressing over all and sprinkle with toasted pine nuts.
Balsamic Chicken with Spinach
From Holly Anzalone
here's my standard chicken dish...from a friend from TX.
Balsamic Chicken with Spinach
Brown 3-4 Chicken breast in olive oil (or dice and brown if wishing to expedite process)
Add in 3-4 cloves of garlic, chopped/minced/sliced, cook few moments
Add 3/4 C- 1C Balsamic vinegar
Add 1-2 cans of italian diced/stewed tomatoes drained
Cook down for 15 min allow to thicken
I then layer this as follows in a giant family style platter
Rice (or orzo)
Fresh baby spinach leaves
Chicken & Tomatoes
I like this because it is fast, easy and I ALWAYS have the ingredients on hand.
here's my standard chicken dish...from a friend from TX.
Balsamic Chicken with Spinach
Brown 3-4 Chicken breast in olive oil (or dice and brown if wishing to expedite process)
Add in 3-4 cloves of garlic, chopped/minced/sliced, cook few moments
Add 3/4 C- 1C Balsamic vinegar
Add 1-2 cans of italian diced/stewed tomatoes drained
Cook down for 15 min allow to thicken
I then layer this as follows in a giant family style platter
Rice (or orzo)
Fresh baby spinach leaves
Chicken & Tomatoes
I like this because it is fast, easy and I ALWAYS have the ingredients on hand.
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