Creamy Chicken Taquitos

I can't lose this recipe. It is so yummy, we are having this again tonight.
http://www.sixsistersstuff.com/2012/09/baked-creamy-chicken-taquitos.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+sixsistersstuff%2FTUsn+%28Six+Sisters%27+Stuff%29

All rolled up and ready to go in the oven:

Smells so yummy, just out of the oven:

 Yea, this wasn't planned well...we had nothing else with these "meal" :D

I thought this was funny, we were so hungry...and they were so hot that we came up with this method below. Take a bite from each end so it doesn't burn the roof of your mouth!

Bianca Pizza with Chicken

My first thing cooked from a recipe on my nook! It wasn't easy and I don't recommend it, I had trouble. It was still yummy, Will said too cheesy. I used cheeses we don't normally eat on homemade pizza (ricotta and mozzarella)

Which photo looks better? Yellow from light or not?

"Elegant" Weeknight Chicken

Why in the world they chose to call this elegant, I have no clue? I didn't even take a photo, it looked not so pretty, but d*mn it was SO easy to cook.

Then Will says, "Can we have risotto with it?" really...if anyone knows of canned/boxed risotto that would be really cool to share that with me!

From Simple and Delcious May 2010

• 4 Servings
• Prep: 10 min. Bake: 40 min.

Ingredients

• 1 pound fresh asparagus, trimmed
• 1/4 teaspoon salt, divided
• 1/8 teaspoon pepper, divided
• 1/4 cup white wine or chicken broth
• 2 tablespoons butter, melted
• 4 boneless skinless chicken breast halves (5 ounces each)
• 1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

• Place the asparagus in a greased 11-in. x 7-in. baking dish. Sprinkle with 1/8 teaspoon salt and a dash pepper. In a small bowl, combine wine and butter; pour over asparagus.
• Arrange chicken over asparagus; sprinkle with remaining salt and pepper. Bake, uncovered, at 350° for 35 minutes. Sprinkle with cheese, bake 5-10 minutes longer or until chicken juices run clear and cheese is melted. Yield: 4 servings.

Chicken Noodle Soup

My dish with egg noodles.
Will's dish with spaghetti noodles. Ends up the reason he doesn't like this is because he doesn't like the noodle, well that easy to fix! I thought he just hated the whole thing.

Lemon Grilled Chicken

Will: What's that white thing?
Amy: (whispers) garlic
Will: Uh, I'll let you have that piece.
Amy: Just remember cooked garlic is less potent than garlic powder.
Will: Sure.

Great American Recipes (card in the mail from MIL)
serves 4

1 lemon
2 tbsp. olive oil
1 clove garlic, crushed
1 tbsp. chopped fresh parsley plus extra springs for garnish
1/4 tsp. dried thyme, dried marjoram, salt, black pepper
4 skinless, boneless chicken breasts

1. Use a peeler to remove strips of zest from half of the lemon, then trim into fine strips with a small knife. Reserve and set aside. Grate the other side of the lemon to make 1 tablespoon zest. Finally, squeeze the juice from the lemon into a bowl.

2. In a large bowl, combine the lemon zest and juice, oil, garlic, parsley, thyme, marjoram, salt and pepper. Add the chicken breasts to the bowl and spoon the marinade over the chicken until well coated. Cover with plastic wrap. Chill for 30 minutes, or overnight if you have time.

3. Preheat the George Foreman to medium heat. Cook for about 10 minutes on each side, or about 7 minutes total if using tenderloins. Sprinkle with lemon strips and parsley sprigs.

Served with Roasted Mushrooms and Asparagus

Fried Chicken with Pan Gravy

Here are two yummy yummy recipes from a class I took at Charleston Cooks!
Fried Chicken with Pan Gravy
and Carolina Aromatic Rice with Veggies.

Tip: Messy cooking? Put your recipe in a ziploc!
Another tip: I bought this screen thing that goes over the skillet to keep the grease from popping, found it at TJMaxx from much less than the cooking store. :-)

From Charleston Cooks!
Serves 8-12 (But somehow I always make just enough for us with no leftovers, but with A LOT of gravy)!!

boneless, skinless chicken breasts
Lowcountry boil seasoning
2 C flour
2 eggs
2 T milk
Canola oil
Chicken stock
Heavy cream

1. Rinse chicken and pat dry.
2. Butterfly the thickest par of the meat, if using breast of thighs.
3. Lay the chicken out on a cutting board. Season with salt, pepper, and seasoning.
4. Place the flour in a mixing bowl.
5. In a separate bowl. place eggs and milk and whisk until smooth and frothy.
6. Dredge the seasoned chicken in the flour. Complete coat the chicken pieces with flour leaving no dry spots.
7. Dip floured chicken into the egg mixture. Quickly place the chicken back into the season flour to coat once more.
8. Remove the breaded chicken from the flour and place on a cutting board or sheet tray.
9. Heat a cast iron skillet over medium high heat. Add enough canola oil to submerge chicken halfway.
10. Place the chicken in the hot oil. Fry chicken until golden brown on each side. Remove the chicken from the pan. Place on a tray lined with paper towels and keep warm by covering with foil or placing in your warm toaster over until ready to serve.
11. Drain off the remaining oil from the skillet. Reserving 1/4 cup oil. Wipe the pan out using a paper towel. Add the 1/4 cup of oil back in the pan.
12. Sprinkle enough flour into the skillet to make a paste that is the consistency of wet sand.
13. Stir over medium heat until flour smells nutty.
14. Whisk the flour mixture while SLOWLY adding chicken stock to the pan. Continue to whisk constantly over medium heat until sauce is thickened and smooth.
15. Add splash of heavy cream to gravy, and season to taste with salt and pepper. (I do usually add any s or p here)
16. Serve the chicken topped with the pan gravy!

Sausage & Chicken Kabobs

From Simple and Delicious June/July 2010

This was really easy and yummy.
You need marinade, chicken, pineapple, red potatoes, sausage.

Marinate in ziploc for 1 hour:
1/4 C soy sauce
1 Tbsp. Worcestershire sauce
1 tsp. garlic powder
1/8 tsp. seasoned salt
Chicken breast, cut into cubes
Sausage cut into thick slices

Place red potatoes (cut into cubes) in a bowl. Cover and microwave on high for 6-8 minutes. Or until almost done, stirring twice.

Drain and discard marinade. Put on chicken, sausage, potatoes, and pineapple chunks on skewers. Grill until chicken is done about 10-15 minutes.

Super-Easy Chicken Manicotti

I've lost my recipe! So I used this one....practically the same!

:-)

Chicken Fried Rice

Tasted good, but didn't quite look as appetizing as the magazine. I will probably leave my fried rice to the Asian population to prepare in the future. Theirs looks and tastes much better.

Jan/Feb 2010 Simple & Delicious

Ingredients

• 1 small carrot, finely chopped
• 1 celery rib, chopped
• 3 tablespoons canola oil
• 4 cups cold cooked instant rice
• 3 eggs, beaten
• 2 cups cubed cooked chicken
• 1/4 cup chopped green onions
• 2 tablespoons soy sauce
• 1/4 teaspoon pepper

Directions

• In a large skillet or wok, stir-fry carrot and celery in oil for 5 minutes or until crisp-tender. Add rice; stir-fry for 3 minutes or until heated through.
• Make a well in the center of the rice mixture; add eggs. Stir-fry for 2-3 minutes or until eggs are completely set. Add the remaining ingredients; stir-fry until heated through. Yield: 4 servings.

Cooking for 2: Chicken Fried Rice for Two

Grilled Lemon Chicken

When I eat this I feel like I'm on a diet, but it's still good.

from Taste of Home May/June 09

1/2 C plus 1 T lemon juice
6 T EVOO
3 T parsley
3 T grated lemon peel
1-1/2 t minced garlic
3/4 t salt
3/4 t thyme
3/4 t marjoram
3/4 t pepper
6 boneless skinless chicken breast

In a small bowl combine the first 9 ingredients. Pour 1/3 C marinade into a ziploc. Add chicken. Refridgerate for 1 hour. Cover and refrigerate remaining marinade.

Drain chicken and discard that marinade. Grill chicken covered for 5-8 min per side, or use Forman about the same time. Baste occasionally with reserved marinade.

Thai Chicken Pizza

Forgot I made this but here is the picture.

Sauteed Chicken Breasts with Balsamic Vinegar Pan Sauce

Kim,
You were right, I haven't posted this one. Hope you like it and it has more flavor than Penne and Sausage! I had no clue you had tried any of my recipes. Love ya, Amy


From Aunt Lynne

1/2 C fat-free less-sodium chicken broth
1/2 C balsamic vinegar
2 t honey
1 T butter
1T vegetable oil
2 chicken breasts
1/4 t salt
1/4 t pepper
1/4 C whole wheat flour
2 T chopped shallots (I leave these out)
Chopped parsley

1. Combine broth, vinegar, and honey
2. Melt butter and oil in a large nonstick skillet over low heat
3. While butter melts, sprinkle chicken with salt and pepper. Place flour in a shallow dish. Dredge chicken and shake off excess flour.
4. Increase heat to medium high, heat 2 minutes or until butter turns golden brown. Add chicken to pan, cook 4 min per side or until golden brown. Remove chicken, keep warm. Add shallots, and saute 30 seconds. Add the broth mixture, scraping to loosen browned bits. Bring to a boil and cook until reduced 1/2 a cup (about 3 minutes). Serve sauce over chicken.

Aunt Lynne suggests polenta or orzo to absorb the sauce.

Chicken Noodle Soup

Taken from a Swanson advertisement.

3 1/2 C chicken broth
Dash black pepper
1 med carrot, sliced
1 stalk celery, sliced
1 C uncooked extra wide egg noodles
1 C shredded cooked chicken

1. Heat broth, pepper, carrot, and celery over med-high heat to a boil.
2. Stir in noodles and chicken. Reduce heat to medium. Cook for 10 min. or until noodles are done.

We served this with grilled cheese! YUMMY
Serves 3 at our house!

Edit: 1/9/11
Cook the noodles in broth separately, that way you aren't using up most of your soup. Then you can freeze your leftover broth, veggies, and chicken--leave noodles out, they don't freeze well.

Pineapple Chicken Pizza

This is suppose to be Pineapple Bacon Pizza. But we didn't have enough Canadian bacon.
So if you make this you can substitute the chicken for bacon.

1 pizza crust
1/2 C sweet and sour sauce
3/4 C unsweetened pineapple tidbits
1/2 C mixed nuts chopped
chicken
1 C shredded cheese

Top crust with sauce, pineapple, nuts, chicken, and cheese.

Bake at 450 for 8-12 minutes.

Kim's Chicken Dip

If you aren't on a budget....
1 rotisserie chicken
Hooters wing sauce
Marie's Blue Cheese (cold section near bagged lettuce)
cream cheese
shredded cheese
Jalapeno Tortilla chips
=$25.00---no sh*t

If you are on a budget...go Rod style and forget the name brands :-)

I know it's not originally Kim's recipe, but close enough.

Will would call this "Rachael Rayin' it." This means no measurements.

Shred whole cooked chicken and mix with Hooters wing sauce let stand, so the chicken absorbs the wing sauce. Preheat oven to 350. Put cream cheese in microwave for 1 min. Spread cream cheese on the bottom of dish. Spread chicken mixture next. Spread a light layer of blue cheese and top with Colby and Monterrey jack cheese. Put in the oven for 15 minutes or until bubbly.

Balsamic Chicken Drumettes

From The Food Network...but I found them on Lindsey's Blog

There are very little foods I like with bones, and once again this isn't one of them. This was a really cheap and easy meal. All ingredients we already had on hand. Well except sesame seeds and boy those are pricey, so I skipped them.

Sweet and Sour Chicken

I was in the mood for Chinese and came across the "Asian aisle" at the Bi-Lo.
I used sushi rice and it was sticky!
I have pics, but now can't remember where I got the recipe...be back.
http://allrecipes.com/Recipe/Sweet-and-Sour-Chicken-I/Detail.aspx

Sweet and Sour Chicken

Adapted from Allrecipes

Chicken strips
Green bell pepper chucks
Pineapple chunks
Waterchestnuts
Rice
Sweet and Sour Sauce (store bought)
Vegetable Oil
Baking Powder
1 Egg

I battered the chicken in a mixture of (1 tsp baking soda, 1 tsp salt, some pepper, 1 egg, 1 T vegetable oil). Fry the chicken in a wok or pan with more oil. Once cooked transfer to paper towel. Discard oil. Put the chicken, pepper, waterchestnut back in pan. Mix in sweet and sour sauce. (or save for dipping) Simmer for 10 min with lid. Add pineapple for the last minute. Stirring occasionally. Serve over rice. I used sushi rice, AKA sticky rice!

Amy: 4 stars
Will: 5 stars

Tetrazzini

Recipe from Kay Hanks

Ingredients:
1 8 0z pkg. vermicelli
8 oz mushrooms
1/2 cup butter
2 10 oz cans of chicken breasts
2 cream of chicken soups
16 oz sour cream
grated Parmesan cheese

Break vermicelli in pieces. Cook until done. Saute mushrooms in butter. Mix chicken, soup, sour cream, and pasta. Add mushrooms in butter. Pour into sprayed dish. Or two if you want to freeze one ahead of time. I froze both. Sprinkle with Parm cheese. Bake uncovered on a cookie sheet at 350 for 20 minutes or until cheese is slightly browned.

If frozen, thaw by setting out on counter top for as long as you have time (not over 3 hours).
If you put in over frozen, dish will take longer to cook. Like 1 hour to cook. I took the dish out a few times to stir. Enjoy!

"Rainbow Meat"

Looks like a blob huh? But it's GOOD!














AKA Reindeer Meat, which really where did that come from...is that a family thing, maybe I should google it. But Will thought I'd said Rainbow!

While at the beach my aunt, Maryanne gave me this recipe. My Mama and Ga Ga make this recipe often, but I'd never asked for the recipe. It's so good! Did I say that already?

275 degrees
2 1/2 hours!!

chicken breast
8oz. sour cream
1 C cream of mushroom soup
ham luncheon meat (you can use chipped beef, but Will thinks it's too salty)
bacon

Line dish with ham. Roll chicken breast with uncooked bacon cover with sour cream and soup mixture. Done, and yummy...really good with brown rice! However, we had it on a Tuesday which means no carbs for Will's diet. BLAH! But we had ceasar salad too.