Bourbon Chicken

www.jamiecooksitup.blogspot.com Time: 15 min. prep + 30-40 min. cooking time Yield: 5 servings Recipe from Big Oven via Pinterest 5 chicken breasts 2 T oil 1 t garlic 1/4 C apple or pineapple juice 1/3 C brown sugar 2 T ketchup 1 T apple cider vinegar 1/2 C water 1/3 C soy sauce pinch red pepper flakes 1 T cornstarch 1. Cut your chicken into small 1-2 inch pieces with some kitchen scissors. 2. Heat up a large skillet over medium high heat. Once it is hot, pour 2 T Olive Oil into it. 3. Add your chicken pieces to the pan and let them cook for about 10 minutes, stirring occasionally. 4. The chicken will start to get a bit juicy and bubbly. Put the lid on the pan, slightly tilted and drain the juices out into the sink. Return the pan to the stove top and continue cooking over medium high heat. 5. Into a medium sized mixing bowl combine 1 t garlic, 1/4 C apple or pineapple juice, 1/3 C brown sugar, 2 T ketchup, 1 T apple cider vinegar, 1/2 C water, 1/3 C soy sauce, a pinch of red pepper flakes and 1 T cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined. 6. When your chicken has a nice brown sear on some of the pieces... pour the sauce into the pan. Stir it around to cover all the chicken pieces. 7. Reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some of the steam to escape. Let this baby simmer away for about 20 minutes, stirring a couple of times during the cooking period. 8. Serve over white or brown rice. Enjoy! Comments _displayNameOrEmail_ - _time_ - Remove _text_

Hot Ham and Cheese Pinwheels

www.jamiecooksitup.blogspot.com
Time: 45 minutes start to finish
Yield: 24 pinwheels
Recipe from Jamie Cooks It Up!

1 1/2 C warm water
2 T sugar
1 T yeast
1/2 t salt
4-4 1/2 C flour
1 pound deli ham, sliced thin
2 C cheddar cheese, shredded

1. Pour 1 1/2 C warm water into your stand mixer and preheat your oven to 170 degrees. (You read it right...170 degrees is all you need.)
2.  Add 2 tablespoons sugar and 1 tablespoon yeast. Turn the mixer on low for about 30 seconds allowing the ingredients to combine. Let it rest for 5 minutes, or until it gets all bubbly.
3. Add 1/2 teaspoon salt and 2 cups flour. Turn the mixer on to low and let the flour mix in. Add the rest of the flour (2 1/2 cups worth) one cup at a time. When the dough pulls itself away from the side of the bowl, you have enough flour.
4. Turn the mixer to medium speed and allow it to mix for 5 minutes.
5. Spray your counter with cooking spray, divide the dough into two equal parts and allow them to rest on the counter for 5 minutes. Don't skip this step, ok? If you don't let the dough rest it won't roll out nicely and then you might start to cry and then your kids would think you have lost you mind. Thanks for your cooperation.
6. After the dough has rested roll the old girl out into a large rectangle.
7. Cover it with half of the ham and sprinkle it with 1 cup of cheddar cheese.
8. Roll the dough up starting at the longer end.
9. Spray a large knife with cooking spray and slice the roll into 12 rounds.
10. Place each pinwheel onto a large cookie sheet that has been sprayed with cooking spray.
11. Repeat steps 6-10 with the other half of the dough.
12. Place both pans into your warm 170 degree oven for about 10 minutes, or until they start to rise just a bit. You don't want them to get super puffy, you just want the dough to have the chance to expand a little, like you see in the picture above.
13. Turn the oven up to 350 degrees (don't take the pans out of the oven) and let the pinwheels bake for about 15 minutes or until golden brown along the top and bottom. 
14. Take the pans out of the oven and let the pinwheels rest for about 5 minutes...then gobble them up.
Enjoy!

Grilled Bruschetta Chicken

From Jamie Cooks It Up!

It's not very often that I please everyone at dinner, but this one did!  I didn't serve it with the pasta, just a salad.


4-5 boneless skinless chicken breasts
1 C Kraft Light Zesty Italian Salad Dressing
1 pint grape tomatoes
3 cloves of garlic
1 T olive oil
2 t balsamic vinegar
freshly cracked salt and pepper
1 1/2 T fresh basil
2 C mozzarella cheese, grated
1/2 C Parmesan cheese, grated
 
8  oz. spaghetti noodles
2 T butter
salt and pepper
 

1. Throw your chicken breasts and 1 C of the salad dressing into a gallon sized zip loc freezer bag. Carefully seal the bag and refrigerate for at least 3 and up to 24 hours. Then pat yourself on the back for getting your act together and having a plan for dinner....right in the middle of the summer. Good for you. I'm so proud to know ya.
2. Just before you are ready to grill your chicken, make the Bruschetta. Chop all the tomatoes in half and toss them into a medium sized mixing bowl.
3. Peel your garlic and chop it into rough pieces.  
Then chop up your basil. If you have some growing fresh in your garden....bless your beautiful hide. You are a better woman (or man) than I am. If you live within 25 miles of here, I sure hope you like to share.
4. Pour in your balsamic vinegar and drizzle the olive oil over the top.
5. Sprinkle some freshly cracked salt and pepper, stir it all up and then taste it. Yes...dig right in. If your tomatoes are lacking in sweetness then add just a bit of sugar. You don't want to kill it over with sweetness now. Just give it a bit of help if your tomatoes are lacking. Adjust the salt and pepper as well, if needed. 
6. Get your mozzarella cheese grated. 
7. Head out to the grill and cook your chicken up over medium high heat. While it's cooking boil some water and cook your spaghetti noodles.
8. When the chicken is cooked through, turn the grills temperature down to low. Place a disposable 9x13 pan onto the grill. Put your cooked chicken into the pan. Cover the chicken with the Bruschetta. 
9. Sprinkle it with the Mozzarella cheese and then cover the grill. 
Let it cook for 7-10 more minutes, or until the sauce is bubbly and the cheese in nicely melted.
10. Toss your cooked pasta with 2 T butter and sprinkle it with salt and pepper to taste. Cover the pasta with this beautiful chicken and bruschetta. Be sure to get all of the yummy juices from the pan as well. Sprinkle it with Parmesan cheese and serve immediately.

MONTEREY CHICKEN

MONTEREY CHICKEN
found here

4 boneless, skinless chicken breasts
1/4 c. bar-b-que sauce
1/4 c. real bacon bits- I just cooked and crumbled bacon
1 c. colby and jack cheese, shredded- I used cheddar
1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)
sliced green onions
pepper

Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper. Grill chicken until no long pink (we used our George Foreman grill) and place on baking sheet covered with foil. Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 5 minutes).

Slow Cooker Sweet and Sour Chicken

From Real Mom Kitchen

 

Ingredients

• 1/2 cup water
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/3 cup white vinegar
• 3 Tbsp lemon juice
• 3 tbsp soy sauce
• 3 tbsp tomato paste
• 1/2 tsp garlic powder
• 1/4 tsp ground ginger
• 3 boneless skinless chicken breasts, cut into 1 to 1 1/2 inch pieces
• 1/3 cup water
• 1/3 cup cornstarch
• 3/4 cup diced pineapple chunks (use fresh or canned chunks)
• 1/4 medium onion cut into 1 inch pieces
• 1/2 green pepper, cut into 1 inch pieces
• cooked rice

Instructions

1. Add the 1/2 cup water, brown sugar, sugar, vinegar, lemon juice, soy sauce, tomato paste, garlic powder, and ginger to the slow cooker and whisk until combined.
2. Add the chicken pieces and stir to coat. Cook on low for 5 hours.
3. In a small bowl combine the 1/3 cup water with the cornstarch. Add to the slow cooker and carefully stir to combine. The chicken will be tender so you want to keep the pieces to stay in pieces.
4. Add the pineapple, onion, and bell pepper and carefully fold into the mixture. Cover and cook on low for another 45 minutes.
5. Serve over cooked rice. Makes 4-5 servings.

**This was good. I also added celery, yellow squash and carrots. The carrots DID NOT COOK in the crock pot in 45 minutes, so I'd leave those out next time.

Buffalo Chicken Sliders with Ranch Slaw

Buffalo Chicken Sliders with Ranch Slaw

Found on Real Mom Kitchen

 

Ingredients

• 4 boneless skinless chicken breasts
• 1/2 cup water
• 6 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce… no other sauce will taste as good)
• 1 1/2 cup brown sugar (use less if you want it more on the hot side)  **I only used 1 cup and it was SWEET!
• 1/4 cup water
• 5 1/2 cups coleslaw mix
• 2 stalks of celery, cut into thin slices
• 1/3 cup ranch dressing
• 3 Tbsp mayonnaise
• 2 tsp sugar
• 1/4 tsp lemon juice
• 16 slider size buns or rolls
• butter

Instructions

1. Place chicken in a slow cooker with the 1/2 cup water and cook for 6-8 hours until fully cooked.
2. Remove chicken from the slow cooker and shred.
3. Remove liquid from slow cook and return chicken back to the slow cooker.
4. In a sauce pan, combine hot sauce, brown sugar, and water. Bring to a boil and boil for 2 minutes until sugar is completely dissolved.
5. Add the sauce to the chicken in the slow cooker and stir to combine.
6. Place coleslaw mix and celery together in a large bowl.
7. In a small bowl, blend together the ranch dressing, mayo, sugar, and lemon juice. Add to the coleslaw and toss to coat.
8. Split open rolls and butter each half and place on a baking sheet.
9. Preheat oven to broil. Broil rolls until toasted.
10. Serve each roll topped with some of the chicken mixture and some of the slaw.

**This was delicious!  I did regular coleslaw dressing (not the ranch)  I ate it on iceberg lettuce and it was so yummy. ALL MY KIDS ate it on a bun.  

SLOWER COOKER CILANTRO LIME CHICKEN

1 (16 ounce) jar salsa
1 (1.25 ounce) package dry taco seasoning mix
1 lime, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves

Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.


I would like to add that I froze the left overs and made them again a few weeks later. Hubbie said they were even better than the first time. We ate them corn tortillas the 2nd time.

found at http://tried-and-truecookingwithheidi.blogspot.com

Chicken Parmesan Casserole

Here is a link to the original recipe

As it was a video tutorial, I'll just write out the recipe here.

Coat the bottom of a casserole dish with Olive Oil, then some garlic and crushed red pepper. I went heavy on the red pepper and it had some heat. Lay chicken breasts on the oil mixture and cover with Spaghetti sauce. Top with mozzarella cheese and parmesan cheese lightly, then cover with Garlic croutons, then more mozzarella and parm. Bake at 350 for 35minutes to an hour. Mine took approx 45 minutes. I kept it covered until the last 15 minutes or so. This was so good!

Sausage Tomato Pasta

From See Jane in the Kitchen

1 package penne, cooked according to package
1 pound mild italian sausage
1 cup heavy whipping cream
1 large can diced tomatoes with italian seasonings
1/2 onion, chopped
2 TBS olive oil
1 clove garlic, minced

1 cup shredded parmesan cheese
italian seasoning

Cook onion, sausage, and garlic with olive oil. Drain fat. Add heavy cream and simmer for 10 minutes, stirring occasionally. Add can of tomatoes and italian seasoning to taste. Sprinkle with parmesan cheese, heat and toss with pasta.

Wonton Chicken Tacos

From See Jane in the Kitchen

1 can chicken

3 ounces cream cheese

1/4 cup salsa

1/4 tsp garlic salt

1/4 tsp cumin powder

1 package won tons

oil for frying

Drain chicken and mix with cream cheese, salsa and seasonings. Place about 2 teaspoons of mixture on wonton and fold into a triangle (wet the edges and seal by pinching or running your finger along edges) Fry in hot oil until light golden brown, they are done fast. Serve with salsa, sour cream and/or guacamole.

Chicken and Black Bean Green Enchilada Rice Bake

from Picky-Palate

2 cups white long grain rice

2 1/2 cups cooked, shredded chicken breast

One 15-ounce can mild green enchilada sauce

One 4-ounce can sliced black olives

One 15-ounce can diced tomatoes

1/2 cup sour cream

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon McCormick Gourmet Roasted Ground Cumin

One 15-ounce can black beans, drained and rinsed

2 cups shredded cheddar cheese

1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.

2. Cook rice according to package directions.

3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

Makes 6 to 8 servings

Baked Chicken-Bacon Alfredo

Recipe by Our Best Bites

8 oz. penne or bowtie pasta

1 recipe Guiltless Alfredo Sauce (1 16-oz. jar would work in a pinch)

2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)

6 oz. (1/2 package) cooked bacon, chopped

1 14-oz. jar marinated artichoke hearts, drained and chopped

1/2 c. chopped green onions (about 1 decent-sized bunch)

1 c. shredded mozzarella cheese, divided

Salt and pepper, to taste

Preheat oven to 350.

Prepare pasta according to package directions.

While pasta is cooking, prepare Guiltless Alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.

Transfer mixture to an 8×8″ baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

Serve with a green salad and breadsticks or a loaf of garlic bread made with Garlic Bread Seasoning.


Guiltless Alfredo Sauce

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

Toss the milk, cream cheese, flour, and salt in a blender.
Process until smooth and set aside.

In a non-stick sauce pan, melt butter on med-high heat and add garlic. Stand above the pan (but not close enough to scald your face) and inhale. Ahhh…butter and garlic. Okay, now get cooking again. 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.

Cowboy Quesadillas

Recipe by Our Best Bites

1/2 C white rice
1/3 C black beans
1 cup diced cooked chicken
1/3 C fresh frozen corn kernels (no need to thaw)
2/3 C diced tomato
3 Tbs sliced green onion
1 1/2 C shredded cheese (any type or combo you like)
1/4 C bbq sauce
6 small tortillas (fajita size, about 6")

Dipping Sauce
equal parts bbq sauce and ranch dressing (here's our favorite)

Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese. Add bbq sauce and stir to combine. Place about 1/3 C of mixture on half of each tortilla and fold over to close.

Heat a skillet to medium heat on the stove top. When hot, spray lightly with cooking spray, or drizzle with canola or olive oil. Place quesadillas in pan and cook for 2-4 minutes or until golden brown and slightly crisp. Flip and repeat on opposite side. Cool for a few minutes and then serve with BBQ-Ranch dipping sauce.

Mexican Dinner Dip - by Mags

This is from Freezer Friendz (link on my side bar)

This works well as a dinner or as an appetizer for a party!

Ingredients:

• Deep square aluminum pan OR deep round Corning Wear dish OR shallow 9x13 pan.
  
• 1 lb. of ground beef
• 1 pkg. taco seasoning
• 1 bag shredded cheddar
• 1 can refried beans
• 8-10 oz. of your favorite salsa
  
• sour cream
• large bag of your favorite taco chips (I like "Scoops!")
  
• Optional: chopped tomatoes and shredded lettuce
• Optional: substitute taco shells for the taco chips

Procedure:

1. I used a deep square pan for a thicker dip. You can also use a 9x13" pan for a shallow dip -- either works fine!
2. Grease your pan!
3. Spread out the refried beans to be the bottom layer.
4. Brown and drain the ground beef. Add in taco seasoning and water according to taco pkg. directions.
5. Spread out the ground beef on top of your refried beans.
6. Spread the salsa out on top of the ground beef.
   
7. Spread out whole bag of cheddar cheese on top of beef.

To Bake Immediately: Bake at 350 for 10 minutes covered with aluminum foil. Then bake for 10 minutes uncovered until cheese is melted.

To Freeze for later: Cover with a couple layers of plastic wrap and foil, and freeze. On cooking day, thaw first, (remove any plastic wrap!), then bake at 350: 10 minutes covered with foil and 10 minutes uncovered until cheese is melted.

Add globs of sour cream on top of dip - or you can have people add this to their own plates. Scoop out big spoonfuls of the meal (be sure to get all of the layers!), and use your taco chips to dip!

You can also add chopped tomatoes, onions, or shredded lettuce to make taco salads. You could scoop up the mixture into taco shells for a fancy taco as well!

This is one of my favorites from growing up - my younger brother was in to cooking in junior high - this was his recipe! Enjoy!

Chicken Potpie

This is my recipe with directions from Taste of Home magazine on how to cook from frozen. This does take longer to cook than most of our dishes, but it DOES NOT need to be defrosted first.

Ingredients:

2 c. shredded cooked chicken

1 can cream of potato soup

1 can cream of chicken or celery1

can mixed vegetables, drained

1/2 c. milk

1/4 t. thyme

1/2 t. pepper

1 refrigerated pie crust

1 egg, slightly beaten

Assembly:Mix 1st 7 ingredients together and pour into a deep dish pie pan. Roll out pastry to fit top. Brush bottom with egg. Place over filling, egg side down. Cut slits and flute edges. Brush top with egg. Cover and bake or freeze.

To bake that day: Cover and bake at 400 for 35-40 minutes or until brown.

To bake from frozen: Cover edges with foil: place on a baking sheet. Bake at 425 for 30 min. Reduce heat to 350; remove foil and bake 50-55 minutes longer or until golden.

Pesto Chicken Pasta by Andrea

This is a freezer recipe from TOH Simple & Delicious. The recipe makes 2 casseroles.
Ingredients:
1 package (16 ounces) pasta
6 cups shredded cooked chicken
4 cups (16 ounces) shredded Italian cheese blend
3 cups fresh baby spinach
1 can (15 ounces) crushed tomatoes
1 jar (15 ounces) Alfredo sauce
1 jar (10 ounces) prepared pesto
1-1/2 cups milk
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
Directions:
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, pesto and milk. Drain pasta and add to chicken mixture; toss to coat.
To bake immediately: Pour into 2 greased 8" pans. Mix bread crumbs, Parm. cheese with oil and sprinkle over the top. Cover and bake the casserole at 350° for 40-45 minutes or until bubbly.
To freeze: Transfer to 2 ziplock bags. In a small baggie, combine the bread crumbs, Parmesan cheese and oil, mix.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Pour into well greased pan. Sprinkle with topping mixtures. Cover and bake at 350° for 50-60 minutes or until bubbly. Yield: 2 casseroles (6 servings each).

Crock Pot Barbecued Pork (adapted from Fix-It and Forget-It) by Amy

Ingredients:
2-3 lb. boneless pork roast or tenderloin, cubed
1 large onion, chopped
16 oz. bottle barbecue sauce
salt and pepper

Assembly:
1. Place meat in slow cooker. Sprinkle salt and pepper over pork. Add onions and sauce.
2. Cover. Cook on LOW 6-8 hours.
3. Use 2 forks to shred meat.
4. Serve on sandwich rolls with sauce.

Freezing:
1. Allow barbeque to cool completely.
2. Place barbeque in a freezer container (Ziploc bag).
Freezer to Eating:
1. Thaw barbecue completely.
2. Place in sauce pan. Warm up barbecue over medium heat. Add more sauce if barbecue is dry.
3. Serve on sandwich rolls with sauce

Farmer's Casserole

3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterrey Jack cheese
3/4 cup shredded Cheddar Cheese
1 cup diced ham or Canadian style bacon
1-4.5 oz can mild green chiles (optional)
1/4 cup green onions, sliced
4 beaten eggs (or 1 cup frozen egg product)
1-12 oz. can evaporated milk
1/4 tsp pepper
1/8 tsp salt

Assembly:Grease a 2 qt. square baking dish. Arrange potatoes evenly in bottom of dish. Sprinkle with cheeses, ham, green chiles, and green onions. In medium mixing bowl, combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture in dish. (If not freezing, cover and chill several hours or overnight, then follow serving day instructions.)Freeze.

Serving Day:Thaw completely. Bake uncovered in a 350 degree oven for 40-45 minutes or until center appears set. Let stand 5 minutes before serving. If you prefer, extra shredded cheese can be sprinkled on top during the last 15 minutes of baking.

Garlic-Basil Shrimp

6oz. dried whole wheat or plain fettuccini
2 TBS oilive oil
1 1/4 lbs. frozen large shrimp, thawed, peeled and deveined
3 cloves garlic, minced
1/8 tsp crushed red pepper flakes
3/4 cup dry white wine
1 1/2 cups grape tomatoes, halved
1/4 cup finely chopped fresh basil
salt and pepper

cook pasta according to pkg directions, drain and keep warm

meanwhile, heat oil in large heavy skillet over medium-high heat until hot but not smoking. Add shrimp, cook 4 minutes turning once, or until cooked through. With slotted spoon transfer shrimp to bowl (reserve oil in skillet)

add garlic and red pepper flakes to reserved oil in skillet. Cook until fragrant, about 30 seconds. Add the wine and cook over high heat 1-2 minutes, stirring occasionally. stir in the tomatoes and basil. season with salt and pepper. return the shrimp to the pan and heat thru. serve with fettuccini.

*from 1/10 BHG mag

Baked Beans with Ham

2 tsp canola oil
1 medium onion, diced
1 12oz. slab smoked virginia ham, cut into 1/4 in cubes
2 cloves garlic, minced
2 15oz. cans navy beans, drained and rinsed
1/2- 28oz. can no salt added crushed tomatoes (1 1/2 cups)
1/2 cup water
1/4 cup unsulphured molasses
1 TBS dijon mustard
1TBS cider vinegar

Heat oil in large skillet over medium-high heat. Add onion. Cook 5 minutes or until softened and translucent. Add the ham and garlic. Cook 3 minutes more. Stir in beans, crushed tomatoes, water, molasses, mustard, vinegar, and 1/2 tsp pepper. Bring to boiling. Reduce to a simmer. Cover and cook 15 minutes or until about half of the liquid is absorbed.

*from 1/10 Better Homes and Gardens mag.