Rosemary Ranch Chicken

DA took one bite of this and declared that it was a keeper. It was full of flavor and the kids loved it too. I got the recipe from Real Mom Kitchen.

Rosemary Ranch Grilled Chicken

1/2 cup olive oil
1/2 cup ranch dressing
3 Tablespoon Worcestershire sauce
1 teaspoon dried rosemary
2 teaspoon salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1/2 teaspoon white sugar, or to taste (optional)
6-8 boneless skinless chicken cutlets

In a gallon size baggie, mix together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the baggie, and coat chicken with the marinade. Cover and refrigerate for 4-8 hours. Preheat the grill for medium-high heat. Lightly oil the grill grate. Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Chicken Parmesan

Chicken Parmesan

4 to 6 boneless, skinless chicken breasts

1 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3 large eggs

1 tablespoon water

1 1/4 cups Panko bread crumbs (seasoned with Italian seasoning)

1/2 cup freshly grated Parmesan, plus extra for serving

Unsalted butter

Directions

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin. (If you use cutlets then you can skip this step)
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through.
Serve with spaghetti and top both with Prego traditional spaghetti sauce.
Hope you enjoy both recipes!

Garlic Lime Chicken

Since I have nothing to report except I hate snow, here's a favorite recipe of ours. Takes less than 30 minutes to make.

Garlic Lime Chicken

1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves
2 tablespoons olive oil
1 cup chicken broth
8 tablespoons lime juice
cornstarch

In a bowl, mix together first 7 ingredients. Sprinkle mixture lightly on both sides of chicken breasts. (there is enough here to last you for the next 4 times you make this recipe. DON'T use all of it, it will be too spicy to eat)

In a skillet heat olive oil over medium high heat. Saute chicken until golden brown, about 5 minutes on each side. Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth and cornstarch to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly and thickened a bit. Add chicken back to the pan to thoroughly coat and serve.

Chicken Pot Pie with a Biscuit Twist

I got this recipe from a Nora Roberts book and twisted it to fit my time constraints. DA said I may as well throw out my old recipe because he was never going to let me use it again. I think that means he likes this new version!

1 fryer chicken
2 cans cream of celery soup
Flour
1 cup potatoes
1 cup carrots
1-2 handful frozen peas
1 can lima beans
1 t garlic powder
1 t onion powder
1 ½ T basil
¾ t oregano
1 ½ t rosemary
Thyme
Pepper
Salt

Boil a whole fryer in a big dutch oven, covered with water until done through. When the skin peels easily and the legs and thighs separate at the joint it’s done. (about 1 to 1 ½ hours)

Remove the chicken and set aside to cool. Preheat oven to 400.

Skim the grease out of the broth and add cream of celery soup before thickening it a bit with flour. Scoop some broth out – the empty soup cans are handy- and stir some flour in that so it doesn’t lump. Add the garlic and onion poder, basil, oregano and rosemary. Add a sprinkle of thyme, and a dose of pepper and salt. This will thicken as it cooks. Simmer on low. Peel and chop potatoes and carrots. Add them to the broth. Add peas and lima beans.

When the chicken’s cool enough, remove the skin, pick off chunks of the meat and add the meat to the broth until the chicken’s picked clean. Simmer until veggies are done.

While the veggies are cooking, make biscuits.

Baking Powder Biscuits (makes about 9-10 biscuits)

2 c flour
3 t baking powder
1 t salt
¼ c shortening
¾ c milk

Combine dry ingredients and cut in shortening. Mix in milk and roll out on counter. Cut out biscuits. Bake at 450 for 10-12 minutes.

Top cooked biscuits with the soup mixture. Enjoy!

Grilled Bruschetta Chicken

This was sooo good! DA took one bite and declared it a keeper. It was super fast and easy too.

I got this recipe off http://www.kraftfoods.com/.

4 boneless skinless chicken breasts.

4 T. Kraft Sun Dried Tomato Dressing, divided

1 medium tomato, finely chopped

1 tsp dried basil, or you can use fresh (1/4 cup)

1/2 cup mozzarella cheese

Marinade the chicken with 2T. dressing for 10 minutes. (I dumped in way more dressing than that and marinated it all day) Cover 1/2 of grill with heavy duty foil. Heat grill and place chicken on the uncovered side of the grill. Throw away the marinade. Cook for 6 minutes. In the mean time, mix the tomatoes, remaining dressing, basil, and cheese. Turn chicken over and place on foil. Top with tomato mixture and grill for 8 minutes, until chicken is done and cheese is melted.

Another variation here I have seen is to use Italian Dressing instead of the sun dried tomato. Next time DA wants some angel hair pasta with it. Sounds good to me!

Dinner was good! Enchilda Bake

Thanks to this site we had a yummy dinner tonight. Even Tornado loved it.

Enchilada Bake

1 can (19oz) mild enchilada sauce, divided
1 can (15.25oz) corn, drained
1 can (15oz) black beans, rinsed
1 lb. shredded cooked chicken
2 tbsp cilantro
12 corn tortillas, divided (I used flour tortillas)
1 ¼ C shredded Monterey jack cheese, divided (I used sharp cheddar)

Heat oven to 350. In bowl, combine ½ can of encilada sauce, the corn, black beans, chicken, and cilantro. Lay out tortillas and put filling in tortillas. Add cheese and roll up. Put in 9x13 dish, cover with remaining enchilada sauce. Cover and bake 20 minutes. Remove foil and sprinkle remaining cheese. Bake 10 minutes more.

Oh so good.... Spiced Citrus Chicken

We've had this twice in the last week because I've liked it so much!

Spiced Citrus Chicken

¼ cup Olive Oil
¼ cup Lime Juice
¼ cup Orange Juice
¼ cup Lemon Juice
1 ½ Tablespoons Chili Powder
1 ½ Tablespoons Paprika
¾ Teaspoon Cayenne
½ Teaspoon Pepper
½ Teaspoon Salt

Reserve a bit of the marinade to baste with and marinate chicken for 5-6 hours. BBQ until done. Enjoy!

Tandoori Chicken

I got this recipe out of the newspaper. It was submitted by an Indian restaurant owner. It was really good and easy to make. All ingrediants were easy to find except the Garam Masala. I had to go to a health food store to get that. If you don't have a food processor a blender should work just fine.

Instead of doing skewers, I just cooked the chicken breasts on the bbq.

ROYAL INDIA CHICKEN TANDOORI

2-inch piece ginger
4 garlic cloves
1 tablespoon paprika
1 teaspoon turmeric powder
2 teaspoons garam masala
1/2 teaspoon cayenne pepper
2 tablespoons oil
1 tablespoon salt (or to taste)
1 cup plain yogurt
3 tablespoons lemon juice
2 tablespoons vinegar
3 pounds chicken skinned thighs and drumstick ( I used chicken breasts)
1 small onion, sliced
1 lemon, cut in wedges

Grind ginger, garlic, paprika, turmeric, garam masala, cayenne pepper, oil and salt in food processor. Mix this paste with the yogurt, lemon juice and vinegar.

Marinate chicken in the above mixture 8-12 hours. Place chicken on long metal skewers. Place the skewers on a baking sheet covered in aluminum foil. Cook in oven at 400 degrees on baking sheet for 45 minutes. Remove foil and cook an additional 10 minutes. Serve with sliced onions and lemon wedges.

Serving suggestion: Serve with basmati rice and naan bread.