Lemon Rosemary Roast Chicken Breasts…

Lemon Rosemary Roast Chicken

I looooove roast chicken. It’s one of my favorite things to make because a.) it’s super easy, b.) it makes the house smell amazing, and c.) it tastes awesome. I recently had some massive bone-in skin-on chicken breasts and decided to roast them just like I do a whole chicken. Except even easier. Just smear them with olive oil (or butter, if you prefer), sprinkle on a little salt, pepper, and chopped rosemary, squirt a couple of lemons on top and pop ‘em in the oven. Could NOT be simpler!

Lemon Rosemary Roast Chicken 2

Lemon Rosemary Roast Chicken Breasts

3 or 4 bone-in, skin-on chicken breasts, rinsed and patted dry
olive oil
salt
pepper
2 lemons, cut into halves
3 or 4 sprigs fresh rosemary (chop one sprig and leave the others whole)

Preheat the oven to 400 degrees. Place the chicken breasts on a baking sheet and rub generously with olive oil. Sprinkle with salt, pepper, and the chopped rosemary. Squirt the lemon halves over the chicken. Arrange the lemon halves and whole rosemary sprigs on the baking sheet around the chicken.

Bake for 30-40 minutes until skin is lightly browned and juices run clear. Serves 3-4.

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Mexican Quinoa with Chicken…

How was everyone’s Thanksgiving? Ours was wonderful- Cassidy seemed to really love Thanksgiving food, which made mommy proud. :) We’ve been eating nothing but leftovers lately, which is awesome, but I’m ready for some different flavors now (I think it’s probably a good idea to lay off the pie for awhile, too). ;) When I saw a recipe for Mexican quinoa on Annie’s blog, I immediately added the idea to my short list. So glad I did- this exceeded my expectations big time! I really love quinoa any way I can get it, but the addition of chicken, tomatoes, and Mexican spices just puts it over the top.

If you’re feeling hesitant about this recipe, just go for it! Trust me, you’ll love it! Quinoa might sound intimidating and weird, but it’s really not- it’s easy as can be and super yummy! Give this one a try- you’re Thanksgiving-overloaded taste buds will thank you!

Mexican Quinoa with Chicken

1 cup quinoa, thoroughly rinsed
1 1/2 cups water
1 tablespoon olive oil
half an onion, chopped
1 clove garlic, minced
1 can rotel tomatoes (diced tomatoes with green chiles)
1 can black beans, drained and rinsed
1 boneless, skinless chicken breast, fully cooked and shredded
1/2 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon cumin
pinch cayenne pepper
juice from half a lime

shredded cheddar cheese and sour cream for garnish

In a large pot, sauté onion in the olive oil until translucent; about 10 minutes. Add garlic and cook for about a minute. Add water, quinoa, salt, and spices and bring to a boil; reduce heat to medium and cook for 20-25 minutes, until water is absorbed. Stir in beans, tomatoes, chicken, and lime juice. Top with cheese and sour cream if desired. Serves 2.

Recipe source: heavily adapted from Annie’s Eats; originally from Peanut Butter Runner

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Crockpot Italian Chicken…

HI! I’m back! Whew, that was a long hiatus, huh? It was well worth it, though- we have almost the entire house painted (including all the kitchen cabinets), a few pictures on the walls, cable and internet set up, all the dishes are put away, and Cassidy’s room is all set up. Things are getting there. Now all I have to do is get my fall decorations out and I’m all set! :)

Anyway, with all this moving madness going on, there’s simply no time to cook. That’s why the crockpot is my dear, dear friend. Throw some chicken and seasonings in, let it do its thing, and you’ve got a home-cooked dinner. Which is good, because if I have to eat out one more time I think I’ll lose my mind! This is one of our favorite easy weeknight meals; every time I make it, Joel raves about it. I like to serve it along with some green beans and roasted potatoes, but it goes great with any side dish!

 Crockpot Italian Chicken

4 boneless, skinless chicken breasts
1/4 cup sundried tomatoes, roughly chopped
1/3 cup bottled Italian salad dressing (I like Newman’s Own Oil & Vinegar or House Italian)
1/3 cup water
salt and pepper
1 tablespoon flour

Place all ingredients in the crockpot and cook on low for 8 hours (or high for 4-6 hours), until chicken is tender and moist.

Remove chicken from crockpot and set aside. Pour all the cooking juices in a pan and cook over low heat. In a small bowl, mix the 1 tablespoon flour with 1 tablespoon of the hottest tap water. Whisk together with a fork until a smooth paste is made. Whisk the paste into the cooking juices to thicken. Whisk until bubbling and slightly thickened. Taste for seasoning.

Shred the chicken and spoon the sauce over the top. Serves 4.

Recipe source: Sing For Your Supper original

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Raising Cane’s Dipping Sauce…

There are 2 kinds of people who will read this blog post: those who know what Raising Cane’s is, and those who don’t. If you are lucky enough to be familiar with it, you’ll know Raising Canes (or Layne’s for you loyalist Aggies out there- myself included) is a fast food restaurant that serves nothing but chicken fingers and fries.

And an awesome, awesome dipping sauce.

As far as I know, it’s mostly us Southern (and a few Midwestern) states that have Cane’s restaurants, but it looks like they’ll be expanding all over before too long. Then it’ll be Cane’s for all! Yippee!

If you know Cane’s sauce, this post will having you jumping for joy. If you don’t, all you need to know is that it’s the best thing to happen to chicken since….well, frying, I guess. It’s mayonnaise-based with a tangy, spicy kick. IT’S AWESOME. Just make it, and try it.

Raising Cane’s Dipping Sauce

1/2 cup mayonnaise (not miracle whip!)
1/4 cup ketchup
1/2 teaspoon garlic salt
1/2 teaspoon worcestershire sauce
1/8 teaspoon (just a splash) white vinegar
1/2 teaspoon black pepper

Mix all ingredients and chill until ready to serve. Serve with chicken strips or nuggets (fries are also great dipped in it!). Serves 2-4.

Recipe source: adapted from Food.com

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Mmm, Chick-fil-a. We ALL love it, right? The sweet tea, the chicken sandwiches, the waffle fries…but most importantly, the nuggets. Those sweet, tender little bites of fried chicken heaven.

And now, thanks to this recipe, I hold the power. I can have Chick-fil-a on a SUNDAY if I want. Victory is mine, Chick-fil-a!

Now before you get too excited, let me tell you- these are not totally identical to the Chick-fil-a nuggets. They ARE baked, after all, where Chick-fil-a’s are fried. But, the secret ingredient to making them as close to the real deal as possible? Powdered sugar. Yep, powdered sugar. And it works! So the next time you have a major hankering for those golden, sweet nuggets but don’t want all the fat and calories; just whip up a batch of these babies. Guaranteed to satisfy even the staunchest of Chick-fil-a nugget connoisseurs.

Baked Chick-fil-a Style Chicken Nuggets

2 large boneless, skinless chicken breasts, cut into 1 inch cubes
1/3 cup panko breadcrumbs (these are Japanese style breadcrumbs and can be found at any grocery store next to the regular breadcrumbs)
1/4 cup regular breadcrumbs
1/2 – 1 teaspoon salt (depending on your tastes)
1/2 pepper
1 teaspoon powdered sugar
olive oil
butter spray

Preheat oven to 425 degrees. Grease a sheet pan with olive oil. Combine the panko, regular breadcrumbs, salt, pepper, and powdered sugar in a pie plate or large plate. Drizzle some olive oil (about 1/4 cup) in another plate.

Toss the chicken pieces in the olive oil, then dredge them in the breadcrumb mixture, making sure each piece is coated evenly. Place the nuggets on the oiled baking sheet and spray the tops with butter spray. Bake for about 12-15 minutes, until golden brown. Serves 2-4.

Recipe source: Sing For Your Supper original

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I can easily say this is hands down, the BEST meal we’ve had in a long time! In fact, there are leftovers in the fridge and I can’t stop thinking about them! I dreamed up these tacos when I discovered chicken breasts and a couple of chiles in adobo stashed in my freezer. I had no idea they’d turn out this good. All it took was a brief description to my mom and she was off to the store to get all the ingredients! Spicy, moist chicken topped with a cool, creamy, smoky yogurt sauce…oh man, I’m getting so excited just thinking about it! You MUST make these tacos. You MUST.

Crockpot Chicken Tacos with Chipotle Cream

2 boneless, skinless chicken breasts
2 chiles in adobo, whole
1/2 teaspoon salt
juice of 1 lime
1/2 onion, chopped
1/2 red bell pepper, chopped
handful cilantro, stems and all (don’t chop it)
1/2 cup water
flour tortillas
avocado for serving

Throw everything in the crockpot and cook on low for 6-8 hours. Remove chiles and set aside (you’ll need them for the chipotle cream). Remove the stems of cilantro and discard. Using two forks, shred the chicken. Spoon into flour tortillas and top with chipotle cream and avocado. Serves 4.

Chipotle Cream

3/4 cup reduced fat Greek yogurt
reserved chipotle chiles from the chicken mixture, seeds removed and finely diced (at this point, they’ll almost be mush after cooking for so long; all you’ll need to do is mash them up a little)
2 tablespoons chopped cilantro
juice of 1 lime
salt

Mix all ingredients in a small bowl until combined.

*If you don’t want your sauce too spicy (those chiles are hot!), you don’t have to use the chiles at all- you can just spoon in a little of the adobo sauce from the can instead. You’ll still get that awesome smoky flavor without all the heat.

Recipe source: Sing For Your Supper original

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Chicken Pot Pie…

This picture doesn’t really do this chicken pot pie justice, but I was losing daylight fast and had to snap a quick picture before the whole thing disappeared! We LOVE chicken pot pie. It’s one of those great comfort foods that seem to make a hard day just melt away. I love the creamy white sauce with the juicy chicken and tender vegetables- an absolute winner! I’ve been making this exact recipe for 5 years now and it never, ever disappoints. I normally use store-bought pie crusts because it saves time, but you could absolutely make your own and be totally authentic. :)

So, the next time you’re tempted to throw one of those frozen numbers in the microwave- consider making yourself a gorgeous homemade chicken pot pie instead. You’ll be SO glad you did!

Chicken Pot Pie

2 large bone-in, skin-on chicken breasts
1 cup sliced carrots
1 cup frozen green peas
1/2 cup frozen green beans
2 medium Yukon Gold potatoes, cut into chunks
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups chicken broth
2/3 cup milk

2 (9 inch) unbaked pie crusts

Preheat oven to 400 degrees. In a medium pot, cover chicken with water and boil for 30-45 minutes, until tender. Remove bones and skin and shred chicken with two forks and set aside. In a saucepan, combine chicken, carrots, peas, green beans and potatoes. Add water to cover and boil for 15 minutes. Remove from heat, drain and add to shredded chicken.

In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt and pepper. SLOWLY whisk in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Press bottom crust into a pie dish and place the chicken mixture in the crust (depending on how deep your pie dish is, you may have a little extra filling- just be sure not to overfill). Pour white sauce over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Recipe source: adapted from allrecipes.com

 

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Joel’s Favorite Chicken Tortilla Soup…

As a new bride (5 years ago this month- yay!), I bought a soup cookbook from Williams-Sonoma so I could learn to make easy, delicious soups for my new husband. I bookmarked a ton of recipes from the book but this one always stood out to me; it claimed to be a 15-minute soup. Intriguing! I tried it and found that not only was it a quick and easy recipe, it was super scrumptious! Joel fell in love with it and I’ve been making it religiously for 5 years now. In fact, this was the very first recipe I ever blogged waaaay back in April 2008 (isn’t it cute? The pictures are just terrible!)! I thought I’d go ahead and re-blog it since it never really got the attention it so deserves. Joel never gets tired of it and as soon as soup season rolls around every year, Chicken Tortilla Soup is his first request! I’m happy to make it for him as often as he wants because I happen to love it too and like I said before- it’s EASY. This isn’t your typical high-fat, loaded with tons of ingredients chicken tortilla soup. It’s base is a flavor-packed broth seasoned with chili powder, cumin and lots of lime juice (my favorite part!), and the zucchini is an authentic addition suggested by my friend Amanda’s mother. It’s simple, full of tons of great flavor and extremely satisfying!

Chicken Tortilla Soup

6 cups chicken stock
2 cups cooked, shredded chicken (I like to roast or poach bone-in chicken breasts until tender, then shred the meat. Additionally, you could also use a store-bought rotisserie chicken)
half an onion, chopped
1 clove garlic, minced
2 small-medium zucchinis, chopped
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon chipotle chile powder
juice from 2 large limes
salt and pepper to taste

Coat a large saucepan with olive oil over medium-high heat, add onion and zucchini and sautee until tender, about 3 minutes. Add the garlic, chili powder, cumin, chipotle chile powder, salt and pepper and stir until fragrant. Pour in stock and bring to a boil. Add the shredded chicken, reduce the heat to medium and simmer until the chicken is heated through. Add the lime juice and taste for seasoning. Ladle into bowls and top with and desired garnishes. Serves 4.

Garnish ideas:

crushed tortilla chips
shredded Monterey Jack cheese
sliced avocado
fresh cilantro

Recipe source: adapted from Williams-Sonoma’s Soup Made Fast

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Easy Chicken Tostadas…

Hello friends! Guess what- I’m finally in my 2nd trimester and starting to feel a little better! I’m at 15 weeks now and the baby’s the size of a large navel orange- which means I’m starting to look….um, “plump”. Personally, I don’t really think I look pregnant- just fat. Oh well! :)

I made these tostadas for dinner awhile back and they tasted so good! And they’re insanely simple to make (plus, Joel grilled the chicken for me, which made it even easier)! They’re so versatile- you can use any meat you like and any toppings. A vegetarian version would be great too!

Easy Chicken Tostadas

2 boneless, skinless chicken breasts, cut into 1 inch chunks
1 can refried beans
sliced black olives
shredded cheddar cheese
shredded lettuce
salsa
1 large avocado, sliced
4 flour tortillas

For the marinade:
juice of 3 large limes
2 tablespoons vegetable oil
1 heaping teaspoon brown sugar
handful cilantro, chopped
1/2 green bell pepper, roughly chopped
1/2 onion, roughly chopped
2 cloves garlic, roughly chopped

Preheat the oven to 350 degrees.

Place the chicken and marinade in a large ziploc bag and refrigerate for at least 1 hour. Remove the chicken from the bag and discard the marinade. Grill chicken pieces over medium-high heat for about 6-8 minutes, turning occasionally, until fully cooked.

Heat the refried beans in a small pan over medium heat until hot (I like to stir in a little liquid smoke and a splash of jarred jalapeno juice to jazz it up).

Spray the tortillas with a little cooking spray and place on a baking sheet; bake for about 5 minutes, until crisp. Spread each tortilla with a thin layer of beans then top with the cheese, black olives, salsa, chicken, lettuce and avocado. Serves 2.

Recipe source: Sing For Your Supper original

 

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This is the time of year I crave simple, light, quick dishes that aren’t overly heavy and take hardly any time to prepare. Hence, my love for this dish. I had an abundance of fresh mushrooms and a couple of leftover grilled chicken breasts the other night, so I threw together my favorite pasta. Nothing fancy, just angel hair tossed with a little butter and olive oil and topped with grilled chicken and sauteed mushrooms. Ahhhh. I could seriously eat this every night. I know it sounds almost too simple, but it hits the spot every time! The next time you’ve had a busy, long day and need a quick, satisfying dinner- try this!

Pasta with Mushrooms and Grilled Chicken

1/2 pound angel hair pasta
2 boneless chicken breasts
7-8 baby portabella mushrooms, sliced (as much as you like, really)
olive oil
butter
salt and pepper
fresh parsley, chopped (optional)

Cook the pasta according to the package instructions and drain. Season chicken with olive oil, salt and pepper and grill on medium-high heat for about 6 minutes on each side until cooked through. Slice the chicken into thin slices.

In a skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat and saute the sliced mushrooms for about 5 minutes, until soft. Season with salt and pepper.

Toss the pasta with a few tablespoons of olive oil and butter (again, as much as you like- you don’t want to drown it in oil, just enough to give it some flavor), salt and pepper.

Divide the pasta between two plates and top with the mushrooms and chicken. Sprinkle with parsley. Serves 2.

Recipe source: Sing For Your Supper original (however, I’m sure I’m not the first person to think up pasta topped with chicken ;) )

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