Chicken Spaghetti

Ingredients 

 2 small boneless skinless chicken breasts 

2 teaspoons Italian Seasoning Salt/Pepper

 2 Tablespoons olive oil 

4 Tablespoons butter

 1 small yellow onion, diced

 3 cloves garlic, minced 

4 Tablespoons flour 

1 ½ cups chicken broth

 ¾ cup milk 

4 oz. cream cheese, softened 

1 cup cheddar cheese, shredded

 10 oz. diced tomatoes & green chilies

 8 oz. Thin Spaghetti

 1 cup mozzarella cheese, shredded 

red pepper flakes & chopped parsley, to garnish 

Instructions 

1. Preheat oven to 400 degrees. 

Cook the Chicken (Optional. You may also use cooked chicken.) 

1.Slice the chicken in half lengthwise to create 2 thinner slices. Pat dry and season lightly with salt/pepper and Italian seasoning. 

2.Heat the olive oil over medium-high heat and sear the chicken on each side for 5-6 minutes. Remove and set aside. Dice into bite-sized pieces once cool enough to handle. 

Make the Sauce

1.Reduce heat to medium low. Melt the butter in the same pot and use a silicone spatula to clean the chicken bits from the bottom. This is called “fond” and it gives the sauce a nice flavor. Add the onions and cook until softened, about 4 minutes.

2. Add the garlic and cook for 1 minute. 

3.Sprinkle flour over the onions and toss to coat. Cook for 2 minutes, until you can no longer smell flour. 

4.Add the chicken broth in splashes to maintain the thickness of the roux. Stir in between each splash. Add the milk next, a little bit at a time. Whisk until combined and smooth.

5. (Now is a good time to start boiling the water for the pasta. Cook it according to package instructions and drain once finished.) 

6.Meanwhile, let the sauce simmer and reduce while the pasta water heats up. Add the softened cream cheese and stir continuously until melted and smooth. This is more difficult if the cream cheese is cold. 7.Reduce heat to low and let the base cool a bit. Sprinkle in the shredded cheddar and stir to combine.

8. If you’d like to thin the sauce out at all, add a little bit of the juice from the diced tomatoes, otherwise, drain the juice and add the tomatoes along with the chicken. Stir to combine. 

9.Stir in the spaghetti. If you’re not using an oven-safe pot, transfer to a lightly greased 9x13 casserole dish. 

Bake 

1.Top with mozzarella cheese and bake uncovered for 15 minutes. If desired, broil it for a few minutes at 475 degrees at the end, watch it closely. 

2.Remove from the oven. Garnish with red pepper flakes and fresh Parsley. Serve with a side of Garlic Bread with Cheese.

https://thecozycook.com/chicken-spaghetti/

Chicken Bacon Ranch Lettuce Wraps

I made this dinner the other night. It was so yummy. we even added diced up tomatoes and mmmmmm, so good!

Chicken Bacon Ranch Lettuce Wraps

 Prep Time15 minutes

 Total Time15 minutes

Ingredients

• 1 lb. boneless skinless chicken breasts, cut in 1-inch pieces
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 4 slices cooked bacon chopped
• 4 Romaine lettuce leaves
• Ranch dressing

Instructions

• Heat a large non-stick skillet over medium heat. Add oil. Season chicken pieces with salt, pepper, garlic powder, and Italian seasoning.

  Cook and stir chicken for about 10 minutes, or until chicken is thoroughly cooked.
• Divide the cooked chicken and bacon between the four pieces of Romaine lettuce leaves. Drizzle desired amount of Ranch dressing on each lettuce wrap. Enjoy!

CROCKPOT SMOKED SAUSAGE & HASH BROWN CASSEROLE

I found this one because I needed some Carb Loading meals for Caleb. He always comes home on Thursday and says "Tonight is Carb Load night" because Friday is a track meet. It was great because I could just start it in the crockpot and then we could eat when everybody finally got home. I really enjoyed it and it was super easy.
Found here: http://www.laurenslatest.com/crockpot-smoked-sausage-hash-brown-casserole/

SMOKED SAUSAGE AND HASH BROWN CASSEROLE

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours 10 minutes

INGREDIENTS:

• homemade cream of chicken condensed soup:
• 1 tablespoon butter
• 2 tablespoons flour
• 1 cup water
• 1 cup whole milk
• 2 teaspoons chicken bouillon paste*
• 1/2 teaspoon thyme
• 1/2 teaspoon poultry seasoning
• salt & pepper, to taste
• 1 32-oz. bag of hash browns, defrosted
• 14 oz. smoked sausage, diced
• 1 small onion, diced
• 1 1/2 cups grated cheddar cheese

DIRECTIONS:

1. For the homemade condensed cream of chicken soup, melt butter in a small saucepan over low heat. Sprinkle in flour and whisk. Cook 1 minute. Stir in water and whisk to remove any lumps. Simmer until thick, then stir in milk and chicken bouillon paste plus the seasonings. Sauce should thicken slightly at this point. Taste and adjust seasonings. Set aside.
2. Place hash browns, smoked sausage, onion and cheese together in a lightly greased crockpot. Pour over condensed soup and stir. Cover and cook on high for 3 hours or until potatoes are soft and sausages are hot. Serve.
3. *Chicken bouillon paste is similar to bouillon cubes, but in a paste form. It's found in jars right next to the boxes of chicken stock. If you don't have this ingredient, simply use either powdered or cubed bouillon {enough for 2 cups of liquid according to directions on the packaging} OR 1 cup of chicken stock instead of water and add an extra 1/2 teaspoon of poultry seasoning.

Orange -Ginger Chicken

Ingredients

1. 2 lbs boneless, skinless chicken breasts (frozen OR thawed)
2. 1/3 cup orange marmalade
3. 3 tablespoons soy sauce
4. 3 tablespoons rice vinegar
5. 1/2 tablespoon honey
6. 3 tablespoons water, broth, or orange juice
7. 2 tablespoons chopped fresh ginger
8. 6 cloves garlic, minced
9. 3 teaspoons cornstartch

I tried this recipe on Sunday. It was really good. Absolutely no left overs. and the kids all wanted more. Could have been because it was fast sunday and they were really hungry, or It was just really yummy. i will be making this one again.

Original recipe comes from Our Best Bites.

 http://ourbestbites.com/2016/04/28172/

Instructions

1. Place chicken breasts in pressure cooker (see notes below for alternate cooking methods).
2. In a small mixing bowl, whisk together: marmelade, vinegar, soy sauce, honey, water, ginger and garlic. Pour mixture over chicken. Secure lid on pressure cooker and cook at high pressure for 15 minutes (15 minutes is the cooking time once under pressure.) When finished, release steam according to pressure cooker instructions and use an instant-read thermometer to make sure meat has reached 165 degrees. (If it has not reached temperature, simply return shredded chicken to sauce and simmer until cooked through.)
3. Remove chicken breasts and place on a cutting board. Bring remaining sauce in pan up to a simmer (use the saute feature on an electric cooker). Combine cornstarch with 3 teaspoons cold water and then pour mixture into pan. Simmer until sauce is thickened and the turn off heat.
4. Shred chicken and return to pot with sauce.
5. Yields about 4 cups shredded chicken

Notes

1. Tip: If your chicken breasts are extra thick (more than about an inch or so) they might require a longer cooking time, or if they are thawed, simply cut them in half before putting them in pan.
2. Slowcooker instructions: place thawed chicken breasts in slow cooker and top with sauce. Cook on low until internal temperature reaches 165. Don't overcook. While you are shredding chicken, turn slowcooker to high to bring to a simmer and finish thickening sauce.
3. 

chicken manicotti

• Chicken Manicotti with White Sauce 6oz cream cheese, softened

  1 cup (8 ounces) sour cream

  1 tsp garlic powder

  1/2 teaspoon salt

  1/4 teaspoon pepper

  4 cups cubed cooked chicken

  1 medium onion, finely chopped

  14 manicotti shells, cooked and drained In a large bowl, beat cream cheese until fluffy. Beat in the sour cream, garlic, salt and pepper until blended. Stir in chicken. In a small skillet, cook onion in butter until tender; add to chicken mixture. Stuff into manicotti shells.

  SAUCE:

  6 tablespoons butter

  6 tablespoons all-purpose flour

  1/4 teaspoon salt

  3-1/2 cups 2% milk

  3 cups (12 ounces) shredded Monterey Jack

  8 tablespoons shredded Parmesan cheese

• In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 1/2 the Parmesan cheese just until melted. Spread about 1/2 cup cheese sauce in each of two greased 11-in. x 7-in. dishes. Top with stuffed shells and remaining sauce.  Bake at 350° for 25 minutes. Uncover; sprinkle 4 table spoons of Parmesan cheese. Bake 10-15 minutes longer or until bubbly and cheese is melted. Yield: 7 servings. 

Original recipe from taste of home magazine January 2007. I left veggies out because we would rather have them on the side and I added garlic powder. I also add a little extra cheese on top. This is also good with the large shell noodles that can be stuffed.

Quick and Easy Creamy Tomato - Basil Soup

I had a little boy ask me for Red soup so this is what I found. I had no cans in the pantry but I have a freezer full of tomatoes so I thought I could make this work. And I did. I will be using this again.

Ingredients

• 3 tablespoons olive oil
• 2 red onions, chopped
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 4 cups good-quality chicken stock
• Kosher salt
• Freshly ground black pepper
• 3/4 - 1 cup heavy cream
• 1 bunch basil, torn into small bite-size pieces
• Parmesan cheese, for garnish

Instructions

 

Heat olive oil over medium-low heat in a dutch oven or large pot. Once hot, add onions and season generously with Kosher salt. Cook the onions, stirring occasionally, until soft and starting to turn golden brown, about 15 minutes. Add the garlic and cook for 1 more minute, stirring to avoid burning the garlic.

Stir in the tomatoes and chicken stock. Season generously with Kosher salt and freshly ground black pepper. I like to use about 1/2 tablespoon of black pepper, which gives a little kick to the soup. Bring the soup to a boil, then lower heat to maintain a simmer for at least 15 minutes. You can feel free to leave it longer if you forget about it. I have.

Purée mixture using an immersion blender or carefully transfer soup to a blender. If using a blender, return mixture to the pot.

Stir in the cream and basil and let simmer for at least 15 minutes, although I like to leave it for a bit longer so it can reduce down to a thicker consistency.

Serve immediately, topped with freshly grated Parmesan cheese (I highly recommend using Parmigiano-Reggiano for its superior quality), a little sprinkle of black pepper, and a chiffonade of basil.

 

original post: http://sharedappetite.com/quick-and-easy-creamy-tomato-basil-soup/

Baked Parmesan Chicken Wings

Doesn't this look good?!?!

I found this recipe and thought we just have to try this.
I'm so glad we did. Rob and I loved it. the kids all had one piece and where done. Good, more for me.

Ingredients:

1 teaspoon dried oregano1 teaspoon dried rosemary1/2 teaspoon ground cumin1 teaspoon kosher or sea salt (1/2 tsp table salt)2 1/2 pounds chicken wings2 tablespoons extra-virgin olive oil (or melted butter)2 tablespoons minced fresh basil2 garlic cloves, finely minced1/4 cup grated parmesan cheese1/2 teaspoon seasoning salt (like Lawry's)1 cup blue cheese dressing1-2 teaspoons Dijon mustard (or to taste)

Directions:

1. Preheat oven to 425F. In a small bowl, mix together the oregano, rosemary, cumin and salt. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.
2. Bake the chicken wings for 20-25 minutes. While the chicken is baking, mix together the oil, fresh basil, garlic, parmesan cheese and seasoning salt.
3. In a separate bowl, mix together the blue cheese dressing with the mustard (this is your dipping sauce)
4. When the chicken is cooked through, toss the wings with the garlic/cheese/olive oil (or butter) sauce. Serve with the blue cheese/mustard dressing.

the original site: http://www.steamykitchen.com/7055-baked-parmesan-garlic-chicken-wings.html

Potato Ham Chowder

I found this recipe today and decided to give it a go. It is a keeper.

 

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Yield 4 servings ( it fed my family and I still have enough for my lunch tomorrow)

A warm and filling chowder that's incredibly creamy and rich, perfect for those chilly winter nights!

Ingredients

• 4 slices Jones Dairy Farm Sliced Bacon, diced
• 1/4 cup unsalted butter
• 2 cloves garlic, minced
• 1 onion, diced
• 1 1/2 cups frozen corn kernels
• 2 teaspoons fresh thyme leaves
• 2 tablespoons all-purpose flour
• 3 1/2 cups milk, or more, as needed
• 2 russet potatoes, peeled and cubed
• 1 (7-ounce) package Jones Dairy Ham Steak, diced
• Kosher salt and freshly ground black pepper, to taste

Instructions

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in corn and thyme until fragrant, about 1-2 minutes.
• Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
• Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in ham, salt and pepper, to taste. If the chowder is too thick, add more milk as needed.
• Serve immediately, garnished bacon, if desired.

Original site is here: http://damndelicious.net/2013/12/16/potato-ham-chowder/

Pumpkin Bisque

My whole family loves this one. This is one reason we cook and freeze pumpkin in the fall, so we can enjoy this anytime of the year. We have always eaten this warm.

 

Pumpkin Bisque

 

1/4 cup finely chopped onion

2 tablespoons butter

2 cups pumpkin

2/3 cup sour cream

4 cups chicken broth

2 cups light cream

1/2 cup packed brown sugar

1/2 teaspoon salt

     Sour cream for garnishing

     Chives for garnishing

 

Sauté onion in butter. Set aside. In bowl combine pumpkin, sour cream, chicken broth, cream, brown sugar, and salt. Beat mixture until smooth. Add onions and butter. Cover and chill. When ready to serve, garnish with dollops of additional sour cream and chives. If serving hot, warm slowly over low heat. Do not boil. Makes 6-8 servings.

Tuna Noodle Casserole

1 Box of Mac & Cheese (sometimes I add 1/2 cup more noodles to make larger)
1 can Cream of Mushroom Soup
1 cup Milk
1 can Tuna fish
4-6 Velveeta slices
Paprika to taste

Cook macaroni noodles to desired doneness and drain. Mix together cream soup, cheese packet from mac & cheese, and milk. Place noodles in casserole dish and stir in creamy mixture and tuna. Top with slices of Velveeta and sprinkle with paprika. Microwave for 10 minutes OR bake at 350 for 30minutes.

I like peas in mine, but the kids don't so I cook that separate and mix together on my plate.

Souper Chicken Enchilada Casserole

We eat this at least twice a month. It is one of our favorites. 

1 can Cream of Chicken Soup

½ cup sour cream
1 small onion, chopped
1 tsp. chili powder
2 cups chicken (cooked & chopped)
8 flour tortillas (cut into strips for lasagna style casserole)
1 cup shredded cheese
Combine soup, sour cream, and chili powder. Mix well and then add onion and chicken. Then roll into tortillas OR I like to layer it  lasagna style , layer mixture, tortilla strips and cheese (repeat) making sure to have cheese on the top.
Bake 350 F for 25 minutes. (1 can of chopped green chilies may also be added to the mixture).

Sister Suzie's Pizza Dough

This is the go to recipe that I use for Pizza. My sister gave it to me years ago. I like that you can throw it into the bread machine while you are cutting, chopping, and shredding the toppings.

1 cup water
1 Tablespoon Butter
1 teaspoon salt
2 Tablespoon Sugar
2 3/4 cup Flour
1 Tablespoon Yeast
Place ingredients in order in bread machine. Use dough cycle. When dough is ready, roll out on pizza stone and let rise for 15 minutes. Place sauce & toppings on dough and bake at 400°F for 18-20 minutes or until dough is golden and cheese is bubbly.
We like to spread a tablespoon of olive oil on the pizza stone and sprinkle corn meal over it then roll out the dough. Some of our favorite topping include: ham, pineapple, olives, bacon, sausage, and (lots of cheese)

One of the Families Favorites!!

I came across this one and we just can't get enough of it.

Crispy Coconut Chicken Fingers
Recipe by Our Best Bites
12 chicken tenders (ya know, more or less…)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)
preheat oven to 450 degrees.
Give coconut a rough chop so it’s about the same size as the panko pieces

Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.

Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.
Working with one chicken tender at a time, dredge in flour…

then dip in egg…

And then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.

Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it’s optional.

Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they’re big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.

Jambalaya

Everyone want this recipe from me so here it is:

2 Tbl. margarine
1 medium onion, diced
1 C green or red pepper, diced
2 cloves garlic, minced
1 (1 lb) Kielbasa sausage, cut into 1/4 in slices
1 C uncooked rice
2 C chicken broth
2 Tbl green pepper sauce (bottled, found by the hot sauces at the store)
1 (14.5 oz.) can diced tomatoes, drained

Melt margarine in a large skillet or Dutch oven over medium-high heat. Add onion, green/red pepper, garlic, and sausage slices and cook for 10-12 minutes, or until vegetable are tender, stirring often.

Stir in rice, chicken broth, green pepper sauce, and tomatoes; mix well and bring to a boil.

Reduce heat, cover, and simmer 25 minutes, or until rice is tender, stirring occasionally.


(We don't like "spicey" foods so we just use 1 tsp green pepper sauce or 2 Tbl green taco sauce instead. Also, a smoked sausage instead of a Kilebasa sausage will work too. We always get the turkey flavor as that's the Andrew safe one but any flavor will work. I always use a green pepper rather than red just to add more color. And, lastly, I never have chicken broth so I just use chicken bouillon and make my own.)

Soy Sauce Chicken

This recipe is one that Mom makes that I love to make for my family.

4-6	Chicken Breasts
1 cup	Soy sauce
1 cup	Sugar

Directions:
1. Cut chicken into strips. (or you can use the little drumsticks)
2. Mix soy sauce and sugar in a small bowl.
3. Take chicken and soak in the soy sauce mixture for at least 5 minutes.
4. Cover baking sheet with foil.
5. Remove chicken from sauce and place on baking sheet and bake at 350 for 25-30 minutes.

Stuffed Shells (with alfredo sauce)

I tried something new for dinner tonight and it was so yummy that I am excited to share it...

Stuffed Shells

20 Jumbo Shells (cooked for about 15 minutes and cooled)
4 chicken breasts cubed
1 T olive oil
1 small onion
1/2 C cheddar cheese

Fry chicken with 1 T of olive oil and 1 small onion. Mix chicken with Alfredo sauce (recipe below). Spoon mixture into shells and place in a 9x13 baking dish. Poor extra sauce over shells and top with shredded cheese and bake for 20 minutes at 350.

Alfredo Sauce

2 C milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves (or use 2 tsp garlic powder)
1 C grated Parmesan cheese

Place milk, cream cheese, flour, and salt in a blender and blend until smooth. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

(sauce recipe from Our Best Bites)

Zesty Chicken Bowls

This is a recipe Rob and I made up after trying it at Taco Bell. And even though we loved it we were poor starving students at the time and couldn't afford to go out. so why not make your own version, Here is ours.

We layer in the bowl

Rice

Refired beans

small handful of lettuce

chicken ( cut to bite size)

tomatoes

peppers

olives

salsa

guacamole/or sliced avocado

tortilla strips/chips

Serve with ranch dressing.

anything else that you feel needs to go on there-Great let me know, I probalbly just forgot it.

--
Rob and Suzie