I made this for dinner tonight- oh wow, it is up there with the new favorites!
1/2 cup maple syrup
2 tsp Dijon mustard
1 tsp grated orange zest
1 tablespoon white vinegar
1 tsp minced fresh thyme
4 chicken breasts, halved crosswise
1. Adjust oven rack to middle position and heat oven to 475 degrees. Whisk maple syrup, mustard, zest, vinegar and thyme in a bowl. Set aside. Season chicken with salt and pepper
2. Heat oil in a large, oven safe skillet, over medium heat until just smoking. Cook chicken, until well browned, about 3-5 minutes. Turn chicken to other side and transfer skillet to the oven. Cook until chicken is deep golden brown and cooked through (about 10-15 min). Transfer chicken to plate and tent with foil.
3. Wearing oven mitt (pan handle is VERY hot), pour off any fat in skillet and add maple mixture to empty pan and cook over medium heat, scrapping up any browned bits with wooden spoon, until thick and syrupy, about 3 minutes. Off heat, return chicken to skillet and turn until well coated with glaze.
This recipe actually calls for the chicken to be skin on, but that kind of grosses me out and so I just did normal Costco chicken breasts. If you use the skin on chicken, cook the skin down on the skillet first and then put skin up with in the oven. Enjoy!
Thursday, January 1, 2009
Wednesday, November 19, 2008
Ideas. . .
I don't know how many people look at this blog {for all I know, no one may look at it}, but if you do and you want to contribute some of your own recipes or ideas, leave a comment and I would be happy to add you. We are always looking for some suggestions!
Yogurt Chicken
I made this one tonight for dinner and I thought it was delish! As weird as it sounds, the yogurt was really good, and even better it is SUPER easy.
4 chicken breast sliced into tenders
8 oz of plain yogurt
2 packages of Ritz crackers- crushed
1/3 cup Parmesan cheese
1/2 tsp garlic powder
2 Tbs butter
2 Tbs olive oil
Combine Ritz, Parmesan and garlic powder. Dip the tenders in the yogurt and coat well. Roll in the cracker mix and place in a Pyrex. Melt butter and add olive oil, then drizzle over the chicken in the pan. Cook uncovered at 350 for 30-40 minutes or whenever it is done.
4 chicken breast sliced into tenders
8 oz of plain yogurt
2 packages of Ritz crackers- crushed
1/3 cup Parmesan cheese
1/2 tsp garlic powder
2 Tbs butter
2 Tbs olive oil
Combine Ritz, Parmesan and garlic powder. Dip the tenders in the yogurt and coat well. Roll in the cracker mix and place in a Pyrex. Melt butter and add olive oil, then drizzle over the chicken in the pan. Cook uncovered at 350 for 30-40 minutes or whenever it is done.
Friday, October 10, 2008
Oriental Chicken Salad
This is another one of Maren's gems. Just don't try to burn your house down while toasting the peanuts, sunflower seeds and raman noodles. Enjoy!
Ingredients:
3 boiled chicken breasts (cubed)
1 head shredded Green Cabbage, or you can do one package of coleslaw cabbage
½ cup almond slivers (I used peanuts)
¼ cup sunflower seeds
2 packages Oriental Flavored Raman Noodles
1 bunch chopped green onions
Dressing:
2 Tbs cider vinegar (or you can use rice vinegar)
1/3 c sugar
2 Tbs soy sauce
2 packages of Raman Flavoring
3/4 cup olive oil
Break the packages of Raman noodles, put on cookie sheet with sunflower seeds and almonds toast for 15 minutes. Mix together with shredded cabbage, green onions, and cubed chicken. Mix together dressing and combine. Place in refrigerator for 1 hour and serve cool. Again makes a lot so you can halve.
*it seriously makes a ton, we will have leftovers for the next week.
Ingredients:
3 boiled chicken breasts (cubed)
1 head shredded Green Cabbage, or you can do one package of coleslaw cabbage
½ cup almond slivers (I used peanuts)
¼ cup sunflower seeds
2 packages Oriental Flavored Raman Noodles
1 bunch chopped green onions
Dressing:
2 Tbs cider vinegar (or you can use rice vinegar)
1/3 c sugar
2 Tbs soy sauce
2 packages of Raman Flavoring
3/4 cup olive oil
Break the packages of Raman noodles, put on cookie sheet with sunflower seeds and almonds toast for 15 minutes. Mix together with shredded cabbage, green onions, and cubed chicken. Mix together dressing and combine. Place in refrigerator for 1 hour and serve cool. Again makes a lot so you can halve.
*it seriously makes a ton, we will have leftovers for the next week.
Chicken Tortilla Soup
Maren gave me this recipe a couple years ago and it is definitely one of our favorites. Plus it is seriously quick and easy, the hardest part is waiting 20 minutes for it to simmer.
Ingredients:
-1/2 onion chopped
-1 green bell pepper chopped
-4 cups chicken broth
-2 cans cream of chicken soup
-3 cooked chicken breasts shredded
-1/2 cup medium picante sauce
-1/2 tsp. salt
-1/2 tsp. pepper
-1/2 tsp. chili powder or chili pepper
Directions:
Put a little butter in the bottom of your sauce pan and sauté the onion and pepper until soft. Then add everything else and simmer 20 minutes.
Crush tortilla chips in the bottom of a bowl. Pour soup over the chips and grated cheese (sour cream is optional). Makes 4-6 bowls of soup
Ingredients:
-1/2 onion chopped
-1 green bell pepper chopped
-4 cups chicken broth
-2 cans cream of chicken soup
-3 cooked chicken breasts shredded
-1/2 cup medium picante sauce
-1/2 tsp. salt
-1/2 tsp. pepper
-1/2 tsp. chili powder or chili pepper
Directions:
Put a little butter in the bottom of your sauce pan and sauté the onion and pepper until soft. Then add everything else and simmer 20 minutes.
Crush tortilla chips in the bottom of a bowl. Pour soup over the chips and grated cheese (sour cream is optional). Makes 4-6 bowls of soup
Monday, September 29, 2008
Honey Lime Enchiladas
Long time no posts! These are DELICIOUS! Thanks Amber and Leticia for the recipe, I was a HUGE fan! They are sweet with a little kick to it. This makes a lot, so you can half the recipe
3/4 cup honey
Lime juice (1-2 limes)
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 teaspoon cumin1 pound chicken, cooked and shredded (or chicken breast/tender)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream
Mix the first five ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top
Amber added:
**Here is my addition: I didn't have any left over marinade, so I just added a bit of each of the marinade ingredients to the enchilada sauce and it worked!
My new addition:
I also added a can of cream of chicken soup to the meat mixture to make it a little more creamy (as if you needed the extra calories!) but it just helped so the meat didn't taste too dry. You could probably even get away with 1/2 a can and use the healthy version!
3/4 cup honey
Lime juice (1-2 limes)
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 teaspoon cumin1 pound chicken, cooked and shredded (or chicken breast/tender)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream
Mix the first five ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top
Amber added:
**Here is my addition: I didn't have any left over marinade, so I just added a bit of each of the marinade ingredients to the enchilada sauce and it worked!
My new addition:
I also added a can of cream of chicken soup to the meat mixture to make it a little more creamy (as if you needed the extra calories!) but it just helped so the meat didn't taste too dry. You could probably even get away with 1/2 a can and use the healthy version!
Wednesday, August 6, 2008
Bacon & Baked Potato Soup
This is super yummy and super easy!
Ingredients:
1Tbsp. Butter or Margarine
1/4 cup chopped onion
1/4 cup chopped celery
1 can reduced sodium chicken broth
1-1/4 cups milk
2 baking potatoes, baked, cut into 1/2-inch cubes
1/4 tsp. salt
1/8 tsp. pepper
8 slices bacon, crisply cooked, crumbled and divided
3/4 cheddar cheese
2 Tbsp. green onion sliced, divided
1/4 cup sour cream
Melt Butter in heavy saucepan or dutch oven. Add onions and celery; cook and stir 5 minutes or until crisp-tender. Add broth, milk, potatoes, salt and pepper; bring just to boil, stirring constantly. Slightly crush potatoes with back of spoon (I put them in the blender with the juices to make a puree). Reduce heat to medium-low; simmer 5 minutes, stirring frequently.
Reserve 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the green onions for toppings; set aside. Add remaining bacon, cheese and green onions to soup just before serving; cook until cheese is melted, stirring constantly.
Serve topped with reserved bacon, cheese, green onions and sour cream.
Ingredients:
1Tbsp. Butter or Margarine
1/4 cup chopped onion
1/4 cup chopped celery
1 can reduced sodium chicken broth
1-1/4 cups milk
2 baking potatoes, baked, cut into 1/2-inch cubes
1/4 tsp. salt
1/8 tsp. pepper
8 slices bacon, crisply cooked, crumbled and divided
3/4 cheddar cheese
2 Tbsp. green onion sliced, divided
1/4 cup sour cream
Melt Butter in heavy saucepan or dutch oven. Add onions and celery; cook and stir 5 minutes or until crisp-tender. Add broth, milk, potatoes, salt and pepper; bring just to boil, stirring constantly. Slightly crush potatoes with back of spoon (I put them in the blender with the juices to make a puree). Reduce heat to medium-low; simmer 5 minutes, stirring frequently.
Reserve 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the green onions for toppings; set aside. Add remaining bacon, cheese and green onions to soup just before serving; cook until cheese is melted, stirring constantly.
Serve topped with reserved bacon, cheese, green onions and sour cream.
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