Oregano Chicken

We made this the other night, kinda just whipped it up as I went along, but it turned out yummy so I wanted to share.



Ingredients:

1 TBSP Canola Oil
1 tsp garlic salt
1 tsp Oregan
3 chicken Breast cut into small pieces
1 Carrot
1 Celery stick
3-4 Brocoli Pieces
3-4 Cauliflower Pieces

Brush the oil in skillet, sprinkle garlic and oregano on bottom, then add chicken. Cook thoroughly. Finely chop all veggies and add to chicken until cooked. That's it! EAt!

Kinda like a stirfry, but the tiny veggies were super yummy, I cooked mine till they were a bit crispy, but having it smaller seemed to make them easier for my kids to eat. We had Salad that more fresh veggies with Ranch dip with it, but you could even add this over some pasta tossed with a little oil and more garlic and oregano. Very healthy and VERY tasty.

Restaurant taste, in your own kitchen!

Okay, so I haven't tried this yet, but it just looks so dang yummy! But I thought I would share it!
Here is the blog where I found it!

Cutting the meat!

So, I have to apologize, this isn't a recipe. But, this weekend we purchased a LOT of meat and I mean a lot. Like....golly, I think 40 pounds? Maybe more? Beef was .99 cents a pound, the pork was 1.89, and then chicken was like 1.50. So I stocked up. I think about 34 pounds was just beef. Now I'm not a big beef eater, mostly I prefer chicken, but for that deal I could handle throwing some in the freezer.

Another thing, I HATE touching raw meat and dealing with it. So, this post is not necessarily about HOW to cut the meat, but how to cut it and not have to touch it! REad on, laugh at my ridiculousness, but then next time you buy meat and remember this you will love me! (I hope)

So you start with your HUGE slab of meat, or hopefully for your sake much smaller.



Find a large cup for sandwhich size baggies, or bowl for larger baggies.



Cut your meat as you desire it. I had large pieces cut for roasting, small pieces for kabobs, smaller pieces for stew, and even small pieces for stroganoff. I also cut slices for steaks on the grill which I placed on a pan lined with foil, froze for a few hours, then placed in Gallon ziplocks. This way I can pull out however many or little I want.

I used a fork and a knife making most efforts to NOT touch anything.



Then I use a spatula to scoop up the raw nastiness



Then as you spatula you dump into cup or bowl lined with your baggie! I double bag mine, so I had one bag already labeled with date and what was inside. The greatest part is you don't have to touch the meat, and the zip lock part of the baggie doesn't touch the meat.




And if you are bagging larger pieces , just turn the bag inside out, and place your hand inside then grab the meat., then just slide the bag up around your meat and seal!

Nothing super ingenious about all this, just a few little tricks I learned since I didn't have gloves and I HATE to touch the meat! (have I said that enough times?)

Whatever you want soup!

So lately I have been making this soup in my crockpot a lot! I made it first about 6 months ago and Duck loved it so much he asked for it for FAthers DAY! I thought he was crazy, but whatever. We like it served over rice, but we also have it just as soup with some french bread or crackers. But the recipe is SOOOO s imple

3 Chicken Breasts (fresh or frozen, or even canned I guess{technically ANY meat that you think would taste goo})
3-4 cups cut Veggies, frozen, fresh, or canned! (Or 2 cans with juices)
2 Cans Cream of Soup any variety

Dump in a crock pot and let simmer away. Keep it at low for about 6 hours, or high for 3. Super Yummy, super easy and so many variations. Our favorite is a mixed can veggie and creamed corn with Cream of chicken, then served over rice. But we have done the cheese broccoli soup with broccoli....cream of celery with beans and corn, yesterdays was cream of mushroom with mixed veggies, creamed corn AND green beans. My kids LOVE it, my husband LOVES it and I LOVE how dang easy it is! ONe day I even added a cup of Sour Cream during the last hour to make it a bit creamy. Try it your style and share what combinations you liked!

Oh, and this serves our family twice, which is 2 adults and three kids under 5....so probably would be good for a larger family once.

Hawaiian Chicken (POrk would be yummy too!)

Hawaiian Grilled Chicken

1/2 cup olive oil

1/3 cup lemon juice

1/2 cup soy sauce

3-4 cloves garlic, peeled and minced (could substitute with other garlic sources)

1-2 tsp fresh oregano

1-2 tsp fresh rosemary

1-2 tsp fresh basil

1 tsp salt

1/4 tsp black or lemon pepper

Chicken Breast

Combine all ingredients minus the chicken. Thinly slice chicken breast horizontally then cut again into strips. Place in a bag with marinade for at least 15 minutes, but the longer the better. I used about 1.5 lbs of chicken, but there was enough marinade you could probably even use as much as 4 pounds for this recipe.

Grill at a low heat setting allowing a nice color, but not over cooking your thin chicken slices.

Variation: Wine vinegar may be substituted for the lemon juice (I actually added both though!). If fresh herbs are not available, substitute 1/2-3/4 tsp dried.

Serve with Rice or other grilled meats and veggies. Enjoy!

Easy Chicken Parmesan

1 jar (26 oz.) spaghetti sauce

6 Tbsp. Grated Parmesan Cheese, divided

6 small boneless skinless chicken breast halves (1-1/2 lb.)

1-1/2 cups Shredded Mozzarella Cheese

HEAT oven to 375°F. Pour sauce into 13x9-inch baking dish. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to coat both sides with sauce. Cover with foil.

BAKE 30 min. Uncover.

TOP with remaining cheeses; bake 5 min. or until chicken is done (165ºF) and cheese is melted.

{This is delicious over your favorite pasta!! Tonight we are trying it with the Large Shells kind.}

Cheesy Chicken & Rice Casserole

I made this casserole last night and I was so surprised. It turned out great. I will definitely make it again. I found the recipe in the magazine Better Homes and Gardens. It was awesome. Brent even liked it and he's not a huge casserole fan. I like this casserole because you could alter the ingredients to make it more healthy. For instance, you could use the 98% fat free soup, brown rice and mozzarella. Everything else is pretty good for you. And for the veggies, I used broccoli, corn and peas and they went together perfectly! I guess it just depends on what kinds you like. Enjoy!

1 can (10 3/4oz.) Campbell's Cream of Chicken Soup

1 1/3 cups water

3/4 cup uncooked regular long-grain white rice

1/2 tsp. onion powder

1/4 tsp. ground black pepper

2 cups fozen mixed vegetables

4 skinless, boneless chicken breast halves

1/2 cup shredded cheddar cheese

1. 1. Stir soup, water, rice, onion powder, black pepper and vegetables in 11 x 8" (2 qt.) shallow baking dish.
2. 2. Top with chicken. Season chicken as desired. Cover.
3. 3. Bake at 375 degrees for 50 min. or until chicken and rice are done. Top with cheese. Let casserole stand. Stir rice before serving.
   

This is the picture in the magazine.

This is mine. I did a pretty good job, I'll say.

Brazilian Chicken

So I'm not sure if this recipe is actually a real brazilian dish but that's what my family named it. About 6 years ago, my uncle married this brazilian woman and we all went over to meet her family and get to know them. They made this dish and our family fell in love with it. We continued to make it for years afterward. I finally tracked the recipe down from my older sister. I haven't made it in years but she said she makes it all the time and it's still great. I plan on making it sometime soon but I don't know when for sure. So if anyone makes it before me, let me know what you think! Sorry, I don't have a picture but it's a very pretty dish.

Brazilian Chicken

½ cube of butter
½ onion (yellow or white), chopped
3-4 green onions, sliced
1 Lrg. can Spaghetti Sauce (Hunt’s brand, Traditional)
½-1 can black olives, diced (depending on how much you want)
½-1 can green olives, diced(depending on how much you want)
½-1 can corn (depending on how much you want)
1 Small can Mushrooms (optional)
Sprinkle of parsley
1-2 pints cartons heavy whipping cream
2-4 cups boneless skinless chicken breast, cooked and cut
into bite-size pieces
Potato Sticks or 1 bag of Ruffles Original Chips

In a large frying pan, add butter, onion and green onions and cook about 5 minutes or until sautéed. Add spaghetti sauce, black and green olives and corn. Cook another 5-10 minutes, stirring occasionally. Then add mushrooms (if desired) and parsley. Next add heavy whipping cream. You’ll want to pour enough in so that the mixture turns a light orange color. You may not use the full 2 pints. Last, add chicken and let simmer another 5-10 minutes. Serve over rice. Add a handful of Potato Stix or Ruffles Chips on top.

*Potato Sticks may be harder to find and they don’t stay as crispy as the ruffles.

Yields: A lot! If you make it let me know! ; )

Chicken Taco Soup

I love soup in the fall. Here's one we've been making a lot lately, and one of the things i love about it, is that it makes so much that i can freeze half of it and save it until a day when i don't have time to cook. It's so yummy! ( i did remember to take pictures, but they ended up being lost from off my camera, i think the battery died in the middle of transferring them over to my computer... and of course i already deleted them off my camera.)

Chicken Taco Soup

1 Rotisery Chicken – deboned and shredded
1 can Rotel tomatoes with lime and cilantro
1 can Ranch Style beans
1 can corn – drained
1 family size can Chicken with rice soup
1 family size can water

Put all ingredients into crockpot and cook on low all day, or on high for 5 hours.
Serve with grated cheese, sour cream and tortilla chips on top.! YUM!!!

Marie Callender's Chicken Pot Pie

So I totally can't take credit for this one. First of all, it's Marie Callender's and second, I haven't even made it yet so I can't tell you if it's good. However, if it's from Marie, I bet it's awesome. The recipe and instructions are pretty long and look a little difficult. If you'd rather buy it frozen, you can. I will try it homemade one of these days. :)

CRUST:

1 1/2 C all-purpose flour

3/4 tsp salt

2 egg yolks

3 TBL ice water

2/3 C cold butter

FILLING:

1 C sliced carrots (3 carrots)

1 C sliced celery (1 stalk)

2 C frozen peas

1 C chopped white onion

4 boneless, skinless breasts (or more if you like a lot of chicken!)

4 TBL butter

5 TBL all-purpose flour

2 1/2 C chicken broth

2/3 C milk

1/2 tsp salt Dash of pepper

1 egg, beaten

Prepare the crust by sifting together the flour salt in a medium bowl. Make a depression in the center of the flour with your hand. Put the yolks and ice water into the depression. Slice the butter into tablespoon size portions and add it into the flour depression as well. Using a fork, but the wet ingredients into the dry ingredients. When all of the flour is moistened, use your hands to finish combining the ingredients. This will ensure that the chunks of butter are well blended into the dough. Roll the dough into a ball, cover it with plastic wrap and put it into the refrigerator for 1 to 2 hours. This will make the dough much easier to work with!

When the dough has chilled, preheat the oven to 425 degrees, and start on the filling by steaming the vegetables. Steam the carrots and celery for 5 minutes in a steamer or a saucepan with a small amount of water in the bottom. Add the frozen peas and onions and continue to steam for an additional 10 to 12 minutes or until the carrots are tender. Prepare the chicken by poaching the breasts in lightly salted boiling water for 8 to 10 minutes.

In a separate large saucepan, melt the butter over medium heat, remove from the heat, then add the flour and whisk together until smooth. Add the chicken broth and milk and continue stirring over high heat until the mixture comes to a boil. Cook for an additional minute or two until thick, then reduce the heat to low. Cut the poached chicken into large bite sized chunks and add them to the sauce. Add the salt and a dash of pepper. Add the steamed vegetables to the sauce and simmer the mixture over medium/low heat for 4 to 5 minutes. As the filling simmers, roll out the dough on a floured surface. Use one of the casserole dishes you plan to bake the pies in as a guide for cutting the dough. The filling will fit four 16-ounce casserole dishes perfectly, but you can use just about any comparable size, as long as they are oven safe.

Invert one of the dishes onto the dough and use a knife to cut around the rim. Make the cut about a half-inch larger all the way around to give the dough a "lip", which you will fold over when you cover the pie. Make four. Spoon the chicken and vegetable filling into each casserole dish adn carefully cover each dish with the cut dough. Fold the edge of the dough over the edge of each dish and press firmly so that the dough sticks to the outer rim. Brush some beaten egg on the dough on each pie. Bake the pies on a cookie sheet for 30 to 45 minutes or until the top crust is light brown.

ENJOY!!!

BBQ Cilantro Chicken Pizza

I would love to take credit for the amzing recipe...but I cannot...I found this recipe on another blog, and I tried (I am addict for pizza) TRY this on it's really really good.

(I did change mine a little I didn't add any pizza sauce and used Sweet Baby Rays BBQ sauce and that was just perfect.)



BBQ Cilantro Chicken Pizza

1 Pizza Crust - Uncooked
1 cup Pizza Sauce
1 cup BBQ Sauce
about a handful of fresh cilantro
3 cups of mixed cheddar and mozzarella cheese
2 chicken breasts cut into small pieces and cooked in BBQ Sauce
1 can pineapple tidbits - drained

Roll your pizza dough onto a pizza pan or pizza stone. Blend together the Pizza and BBQ Sauces, then add cilantro and pulse a few times. Add sauce to the top of the pizza dough, the sauce should be thick. Then top with cheese, chicken, and pineapple. Bake in the oven at 400 degrees for 18 min.

Sweet and Sour Chicken

Sweet and Sour Chicken

-Use the same chicken from sesame chicken recipe (see previous recipe)

Sauce:
2 tsp. soy sauce
2 Tbsp. cornstarch
8 Tbsp. sugar
6 Tbsp. vinegar
4 Tbsp. ketchup
Juice of 1 can chunk pineapple (add enough water to make 1 c.)


Cook until thick. Pour over chicken.

Sesame Chicken

Sesame Chicken

4 boneless, skinless chicken breasts
½ cup cornstarch
Canola oil
1 1/3 cup water
¼ cup sugar
2 Tbsp. Soy Sauce
2 Tbsp. Oyster Sauce
½ tsp. garlic powder
2 Tbsp. cornstarch
1 ½ cups broccoli, cut into small pieces
Sesame seeds

Cut chicken into 1 inch cubes. Put ½ cup cornstarch in plastic bag and toss chicken cubes in bag until well coated. Add enough canola oil into your skillet to generously coat bottom. Fry chicken until medium brown. While chicken is frying, prepare sauce by mixing in saucepan water, sugar, soy sauce, oyster sauce, garlic powder and cornstarch. Stir mixture over medium heat until thickened and pour over chicken. Simmer 3 minutes. Add prepared broccoli and steam until desired tenderness. Stir in sesame seeds and serve over rice.

Chinese Chicken Salad

I was visiting my friend in Idaho Falls and her and her mom made this salad for us. Shalamar was with us and it was absolutely divine! Thanks Shall for having a craving and requesting the Recipe! And the fun part is, other than frying the won tons it's really easy! I'm all about easy.

Okay, so this picture isn't as wonderfull looking as the one I had from online, but this is the real deal that I made. I also took pictures of the process that I'll add below. I also added the recipe for the gioza's that were fabulous to add with the salad.

Mary Lemons's Famous Chinese Chicken Salad

1 lb skinless/boneless chicken breasts
1 head chopped iceberg lettuce
1 bunch chopped green onions
soy sauce
sugar
1 pkg slivered almonds
1/4 C toasted sesame seeds (you will have to toast then at home)

Dressing
2 TBS sugar
1 tsp salt
1 tsp accent
1/2 tsp pepper
1/4 C salad oil
3 TBS japanese rice vinegar

Place chicken breasts in a pan, pour soy sauce over the breasts so just the bottom is covered. Sprinkle sugar on the breasts, cover with foil and bake at 350 until done.
Put all of the salad ingredients into a salad bowl, mix dressing really well (sugar must be dissolved) and immediatley pour over the salad and served. ***** we like to buy a package of wonton wraps and cut them into strips. You then warm up oil in a fryer and cook them till brown and crisp.