BBQ Chicken with Bacon and Cheese

This was the first dish I made my husband Phil when we were dating. It is a copycat recipe of Chili's Monterrey Chicken. Although of course I do not put on the green onions. Phil must have liked it the first time because we are married now! Funny thing though, I do not believe I have made this again until tonight, which has been 8 years. I honestly don't know why now, because I really like it. I think because I have gotten so into cooking over the years that I just wanted to try new things all the time. So it was fun to make this again tonight. I added a twist too it this time though. I added a chili lime seasoning that I had in my spice cabinet. I don't think I will add that again. It gave it a smokey flavor and I really like the sweet flavor that it normally has. It was not bad, just not the same.

BBQ Chicken with Bacon and Cheese
Adapted from Chili's

2 boneless skinless chicken breasts
4 slices of bacon, cooked
Chili lime seasoning (optional)
Shredded cheddar cheese
Your favorite BBQ Sauce

Preheat grill over medium heat for direct cooking.

Season chicken breasts with chili lime seasoning.

Grill 9 minutes a side over direct heat, or until chicken is no longer pink.

Brush with bbq sauce. Top with bacon and then shredded cheese.

Grill just long enough to melt the cheese.

Buffalo Chicken Dip

 Phil's Aunt and Uncle had a party to watch the Chicago Blackhawk's in the playoffs. I brought buffalo chicken dip to the party. Everyone always loves this when I make it. I can't believe actually that I have not posted this one yet as I make it all the time for parties. After the dip is cooked I mix it all together. People say that it tastes much better when it is mixed versus in the layers. I think this dip is my all time favorite party dip. I definitely suggest making a double or triple batch of this for a party as it always goes fast! The recipe below is for a double batch.

Buffalo Chicken Dip
Adapted from Frank's Red Hot

2 cups shredded rotisserie chicken
1 cup ranch dressing
1 cup Frank's Red Hot
2 (8oz) boxes cream cheese, softened
2 cups shredded cheddar cheese, divided

Preheat oven to 350 degrees.

Spread softened cream cheese on the bottom of a 9 x 13 baking dish.

Mix together in a bowl chicken, ranch and Frank's Red Hot. Pour over cream cheese.

Top with 1 1/2 cups shredded cheese.

Bake for 20 minutes or until bubble.

Mix together after it is baked.

Top with remaining shredded cheese.

Smokey Garlic and Spice Chicken

My friend Nicole made this recipe a couple weeks ago and told me how good it was. One of Phil and I's favorite dinners is roast chicken and we are always open to new recipes for it. This one was really good. The combination of spices made a delicous marinade. It gave the chicken a beautiful color as well. Phil used our can rack to roast the chicken and used root beer as the can. I really think that cooking the chicken over the can helps make the chicken really moist.



Smokey Garlic and Spice Chicken
Adapted from Taste of Home

1/2 cup reduced sodium soy sauce
3 tablespoons lime juice
3 teaspooons minced garlic
1 tablespoon olive oil
1 tablespoon ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1 whole chicken
1 can root beer

In a large zip lock bag mix first 8 ingredients. Add the chicken and turn to coat. Refridgerate 8 hours or overnight.

Preheat oven to 400 degrees.

Drain and discard marinade.

Place root beer in can rack and place the chicken over the can rack.

Roast in oven for 30 minutes at 400 degrees. Reduce temperature to 350 degrees. Cover chicken with foil to keep from getting too brown. Cook an additional 90 minutes.

 This reicpe is linked on:Full Plate Thursday, Link it Up Thursday, Thriving on Thursdays, Tasty Thursdays

Sweet and Sour Chicken

Cookbook Recipe #48

My Mom gave me this cookbook a couple of years ago. I thought it was so cool because Walt Disney World brings back so many great family memories. All the recipes in the book are from the different resorts at Disney and restaurants that are in the World Showcase at Epcot. I chose this recipe of Sweet and Sour chicken because it is from the Polynesian Village Resort. My family and I always stayed there when we went to Disney. It is probably my favorite hotel I have ever stayed in. It is on the lagoon that the monorail runs around. It is right directly across from Magic Kingdom and we always sat on the beach and watched the fireworks every night that were shot off there. When Phil and I went to Florida a couple years back I took him there and he loved it as well. I also just recently saw a recipe for Sweet and Sour Chicken on a friends blog Macke Monologues. You should check out her blog! Her recipe looked really good, so when I saw this recipe the other day I knew it was going to be the one for this week. I added a few extra vegetables to the recipe but other than that I kept it the same. It was really good. It tasted very similar to Sweet and Sour Chicken from a Chinese restaurant. Phil and I both really enjoyed it and will be making it again for sure!

Sweet and Sour Chicken from the Coral Isle Cafe at the Polynesian Village Resort
Adapted from Cooking with Mickey

Chicken

1 1/2 pounds boneless skinless chicken, cut into 1 inch squares
4 tablespoons vegetable oil
2 teaspoons chicken bouillon
1/8 teaspoon yellow food coloring
2 cups water
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
Salt
Sesame seeds for serving

Sweet and Sour Sauce

1 green bell pepper
1 1/2 cups snow peas
8 oz sliced mushrooms
3 carrots, peeled and diced
3/4 cup cider vinegar
3/4 cup sugar
1 1/2 cups water
1 1/2 cups diced pineapple
4 1/2 teaspoons cornstarch
4/1/2 teaspoons water
Few drops red food coloring

Combine all ingredients for the chicken except for the sesame seeds in a medium skillet.

Cook, covered over low heat for 25 minutes.

Meanwhile combine vegetables, except for snow peas, vinegar, sugar and water in a large saucepan. Bring to a boil and simmer for 20 minutes.

Add snow peas in with 5 minutes left.

Add pineapple and return to a boil.

Stir cornstarch into water and dissolve. Add to vegetables. Cook and stir until thickened and clear. If desired add food coloring.

Drain chicken liquid and add chicken to vegetables and sauce.

Top with sesame seeds to garnish.

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Sweet Tea Brined Chicken

Cookbook Recipe #47

Another one of my fav cookbooks! I still have not cooked a ton of recipes from any of them yet, but I probably have over 100 recipes that I want to try in each one. I was looking through my cookbooks last week trying to figure out what recipe I was going to choose for this week. I saw this recipe for Sweet Tea Brined Chicken and thought it sounded perfect for the nice weather we are starting to have. And when it is nice out I like to drink iced tea. I actually do not like southern sweet tea. I prefer just a nice tall glass of plain iced tea with a lemon slice. It is such a thirst quencher for me. I do like sweet flavors on my chicken though so I figured I would like this.

This was my first time brining something and it definitely won't be the last. The flavor of the chicken was so good. I would not say it tasted like tea at all, but it was really good. I suggest following the instructions of the full 24 hour brine because I think that gave it time to soak in all the flavor into the chicken. Phil and I teamed up on this one. I made the brine and he grilled the chicken. He grilled this perfectly. I think this was the perfect recipe to start out the nice warm days. 

Sweet Tea Brined Chicken

Recipe from Southern Living Annual Recipes 2011

8 regular tea bags

1/2 cup firmly packed light brown sugar

1/4 cup kosher salt

1 small sweet onion sliced

1 lemon, thinly sliced

3 garlic cloves, halved

1 tablespoon dried rosemary

1 tablespoon cracked pepper

2 cups ice cubes

1 whole chicken cut up, or a mix of chicken pieces

Bring 4 cups water to a boil. Add tea bags. Remove from heat, cover and steep for 10 minutes. 

Toss tea bags. Stir in sugar and next 6 ingredients. Stir until sugar dissolves. Cool mixture completely, about 45 minutes. 

Stir in ice. 

Place tea mixture and chicken in a large plastic bag. Refrigerate for 24 hours. 

Remove chicken from marinade, discarding marinade. Pat chicken dry. 

Light one side of the grill to medium heat. Leave other side unlit. 

Place chicken skin side down over the unlit side of the grill. Cove with lid and cook 20 minutes. 

Turn chicken and grill, covered for 40-50 minutes or until done. 

Transfer chicken, skin side down to the lit side of the grill and grill 2-3 minutes until skin is crispy. 

Let stand 5 minutes before serving. 

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Roasted Chicken Florentine Soup

Cookbook Recipe #46

I saw this cookbook at Barnes and Noble awhile back. I saw on the cover that it was a restaurant that Rachael Ray had been to on her show Tasty Travels. I also love soup so naturally I picked it up and thumbed through it. The cookbook is really well done in that all the pictures make the soup look amazing. I did not realize until after I bought the book that the restaurant The Soup Box, is actually in Chicago. Although 99% of the recipes in the book contain onions, as most soups do, so I do not know if I would actually like the soups at the restaurant.

 For some reason I have been wanting to try a chicken florentine type of recipe so I thought this would be perfect. I changed up the original recipe as always. I used frozen spinach instead of fresh, I used cheese tortellini instead of spinach and cheese, and I left out the onion and celery. I also added another cup of broth because I like my soup a little thinner. The soup came out soooo good. I would have to say it is one of the best soups I have made in a long time.

Roasted Chicken Florentine Soup
Adapted from The Soup Box Cookbook

1 carrot, diced
2 tablespoons olive oil
1 tablespoon flour
1 tablespoon minced garlic
Salt
Pepper
1/4 teaspoon thyme
32oz box chicken broth, plus 1 cup if you want more liquid
1 cup whole milk
1 box frozen spinach, thawed and squeezed dry
1 12oz package frozen cheese tortellini
2 cups pre-roasted chicken, shredded

In a large dutch oven over medium heat, cook carrots in olive oil. Cook about 8 minutes until tender.

Add flour, garlic, salt, pepper and thyme. Cook for 2 minutes, stirring constantly.

Add broth and milk and bring to a boil.

Add spinach, chicken and tortellini. Cook for 10 minutes.

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This recipe is linked on:  Cast Party Wednesday, What's Cooking Wednesday, Linking up With Luna,  Show and Share Wednesday,   Full Plate Thursday, Link it Up Thursday, Thriving on Thursdays, Tasty Thursdays

Chicken Paella

Cookbook Recipe #45

I was at World Market for the first time about a month ago. I had some money that I got for my birthday that I was itching to spend and I heard that World Market was a cool store. I saw this cookbook for Spanish recipes and started flipping through it. I always look at Spanish recipes and think they look and sound so good. But so many of them involve seafood, which I am not a fan of. I saw some recipes for Paella that was made with chicken instead of seafood. I thought it sounded like a fun recipe to try to I decided to get the cookbook. They also sold paella pans in the store for a really good price so I picked up one of those as well. I always want to try other ethnic recipes but have always been so picky that I never had the nerve to. Within the last few years with all of the cooking I have been doing I have been braver in my choices.

The original recipe called to use chicken and rabbit. Rabbit is one thing I will not change my mind on, so that was definitely out. I used Spanish chorizo instead and included some shrimp for Phil. Phil absolutely loved this recipe. I was on the fence about it. First thing was that the rice came out a little under done. I do not know if it was because of the arborio rice or somehow the ratio of rice to liquid was off a little. I think next time I will use regular rice instead. The flavor was really good. I was surprised how easy this was to make. It looks like such a complicated dish. I am excited to try it again with different rice.

Chicken Paella 
Adapted from Spanish by World Market



2 cups chicken broth
4 cups water
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 teaspoon tumeric
4 boneless skinless chicken breasts, cubed
Salt
Pepper
Olive oil
1 red bell pepper
1 onion, cut into large pieces
1 tablespoon minced garlic
2 tomatoes diced
1 cup frozen peas
3 cups arborio rice
2 teaspoons paprika
2 tablespoons dried parsley
1 link Spanish chorizo, cut into 1 inch pieces
2 cups mini frozen shrimp, thawed, peeled and deveined
Lemon wedges

In a saucepan over high heat bring chicken broth, water, rosemary, thyme and tumeric to a boil. Reduce heat to low and simmer for 20 minutes.

Preheat oven to 400 degrees.

Meanwhile heat a paella pan over medium high heat with olive oil.

Season chicken with salt and pepper. Add chicken to pan and brown for 5 minutes. Remove and set aside.

Add onion, pepper and garlic to pan and cook 2 minutes. Add tomatoes, chorizo and peas. Cook 2 more minutes. Add rice, parsley and paprika. Stir to coat. Return chicken  back to pan.

Strain broth with a colander to remove herbs. Pour into paella pan and bring to a boil. Cook for 5 minutes without stirring, then reduce heat and cook for a few more minutes until most of the liquid is absorbed. Add shrimp to the pan.

Place pan in oven and cook for 12 minutes until rice is cooked.

Remove from oven and cover pan with a kitchen towel and leave for 5 to 10 minutes.

Serve with lemon wedges.

This recipe is linked on: Cast Party Wednesday, What's Cooking Wednesday, Linking up With Luna,  Show and Share Wednesday,   Full Plate Thursday, Link it Up Thursday, Thriving on Thursdays, Tasty Thursdays

Healthier Creamy Chicken and Pasta

Cookbook Recipe #44

I love those Voila or Stouffer's (I think) chicken and garlic pasta dinners. I make them every once in a while when I don't feel like cooking. I found this recipe in my Campbell's cookbook and it looked exactly like the frozen dinner. I have been trying to eat better when I can so I wanted to change up the recipe a bit to make it not so bad for you. The original recipe called to use a frozen vegetable and pasta blend, which I have never been able to find anyway. So, I used whole wheat egg noodles instead. I was surprised that the noodles did not taste very wheaty, if that is even a word. They were actually not bad. I do not think whole wheat noodles could ever be a substitute in spaghetti, but in other dishes I think I could get used to them. The recipe tasted exactly how I wanted it to. And I probably cut a lot of the calories from the original dish!

Healthier Creamy Chicken and Pasta
Adapted from Campbell's Four Ingredients or Less


2 cups shredded cooked chicken
1/2 bag of whole wheat egg noodles
2 (10 3/4) oz cans healthier request cream of chicken
1 (16 oz) bag frozen vegetables
1 cup water
Salt
Pepper
Dried parsley for garnish



Bring pasta water to a boil.

In a large saucepan add vegetables, cream of chicken and water. Bring to a boil. Cover and cook for 5 minutes.

Cook pasta for 5 minutes.

Add pasta to vegetable mixture.

Season with salt and pepper and dried parsley to taste.

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This recipe is linked on: Rediscovering Lost Arts From Our Mothers,  Mix it Up Mondays, Melt in your Mouth Mondays,  On the Menu Monday,  Show me Your Plaid Mondays, Marvelous Mondays, Tempt My Tummy Tuesday, Tasty Tuesday Party

Roasted Chicken Tacos with Goat Cheese Queso

For the most part the recipes I pick out, I pick with Phil in mind. I try to always pick things that I think he will really like and say "that's a firehouse recipe!" I was pretty confident that this was going to be one of those recipes. We both love Mexican food and have had a hard time really liking it here in Illinois because we were spoiled when we lived in southern California with the best Mexican food. So I am always trying to find good Mexican dishes to make. This recipe tasted like it was from a restaurant for sure. There were lots of really good flavors going on.

I changed up the original recipe in that I added black beans, did not put the onions on the taco and also added cilantro for Phil. Otherwise this is pretty close to the original. We will most definitely be making this one again!

Roasted Chicken Tacos with Goat Cheese Queso
Adapted from How Sweet it Is

2 pounds boneless skinless chicken thighs
1 onion sliced
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
2 limes sliced into wedges
corn tortillas
sliced avocado
1 15oz can black beans, cooked
goat cheese, crumbled
Cilantro, chopped
Tomato, diced

Goat Cheese Queso

1 tablespoon butter
1/2 jalapeno, diced
1 tablespoon minced garlic
1/2 cup milk
1 tablespoon flour
6 ounces goat cheese, crumbled

Preheat oven to 425 degrees. Spray baking dish with nonstick cooking spray.

In a small bowl combine salt, pepper, paprika, chili powder, cumin and garlic powder.

Pat chicken thighs dry with a paper towel. Season both sides of chicken with seasoning blend.

Place sliced onion on bottom of baking dish. Place chicken on top of onions. Place lime wedges in between chicken.

Cover and bake for 45-60 minutes.

With about 5 minutes left make the queso.

Heat a small sauce pan over medium high heat and add butter, jalapeno and garlic. Let cook for 1-2 minutes.

Add flour and mix.

Whisk in milk and then goat cheese. Reduce heat to low and stir until thickened.

Serve on top of tacos.

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Chicken Vesuvio

Cookbook Recipe #39

I think this is Rachael's best cookbook so far. The pictures are not professionally done which makes everything seem so much more real. I love that she showed us what she makes every day. I always wonder if what the cooking show stars show us on TV is really what they cook at home. With this cookbook you can tell that what she makes on TV is really what she makes at home. It is written very differently then most cookbooks in that it is almost like a notebook, and I really like it. All in all I think you should add this book to your collection!

I have been seeing recipes over and over for chicken vesuvio. I always say that I need to make it someday and then never do. I saw on the Food Network recently someone making chicken vesuvio and decided that I was definitely going to make it this week. I changed up Rachael's recipe in a few ways. Rachael's recipe used only chicken breasts and I wanted to use the whole chicken. Also, I used baby red potatoes instead of russet, because I prefer them and you can leave the skin on, win win! I also added some mushrooms, because well, I add mushrooms to anything that I think they would be good in. Phil and I both really liked this recipe a lot. And it's a one pot meal, even better!

Chicken Vesuvio

Adapted From Rachael Ray My Year in Meals

1/3 cup of olive oil

1 tablespoon minced garlic

8 baby red potatoes, quartered

1 teaspoon dried oregano

1 teaspoon dried rosemary

1 teaspoon dried thyme

Salt

Pepper

1 whole chicken, cut up

Flour, for dredging

1/2 cup white wine

1/2 cup chicken broth

1/2 cup frozen peas, thawed

8 oz mushrooms, halved

1 teaspoon dried parsley

Preheat oven to 375 degrees.

In a skillet heat 1/4 cup olive oil over medium high heat. Add garlic, potatoes, mushrooms, oregano, rosemary and thyme. Cook until browned about 15 minutes. 

Meanwhile in a large dutch oven heat 2 tablespoons olive oil over medium high heat. 

Season chicken with salt and pepper. Coat in flour. Brown in skillet about 3-4 minutes per side. Once browned set chicken aside. Deglaze the pan with wine and broth. Add vegetables into the dutch oven. Add chicken. Cover pot and roast for 40-50 minutes or until chicken is done. 

With about 5 minutes left in cooking add frozen peas. 

Top with parsley to finish. 

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 This recipe is linked on:  Full Plate Thursday, Link it Up Thursday, Thriving on Thursdays, Tasty Thursdays,  Foodie Friday, Foodie Friday, Foodie Friends Friday, Foodtastic Friday Fever, Weekend Wonders

Chicken Skillet Casserole

Cookbook Recipe #38

I had a hard time this week trying to pick out a cookbook recipe. Nothing was really jumping out at me. I saw this recipe in my Mexican Cooking cookbook and thought it sounded easy. It doesn't really strike me as Mexican food, but whatever, I figured I would try it. The original recipe called to use taco seasoning for the spices but I was using chili ready tomatoes that already had seasoning. Then I added garlic powder, cumin and chili powder. Phil really liked this dish, but I would say it is one of my least favorite that I have made so far. It is definitely a good quick recipe though. I made it in under 15 minutes which is always nice to have one of those up your sleeve when you are in a hurry.


Chicken Skillet Casserole 
Adapted from Mexican Cooking Cookbook

1 cup frozen broccoli
1 cup frozen corn
1/4 cup frozen peppers
1 14oz can chili ready diced tomatoes
2 cups shredded cooked chicken
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder
Salt
Pepper
1 cup shredded Monterey Jack cheese

 In a large skillet add all ingredients except cheese.

Bring to a boil over medium high heat.

Cover and cook for 4 minutes or until vegetables are tender.

Top with cheese. Cover and cook again for 2 minutes.

Asian Chicken Wonton Tacos

 I saw a recipe for BBQ Chicken Wonton Tacos from Alaska From Scratch Blog. I really liked the idea and wanted to replicate them, but with my own twist. I really liked the Oriental Slaw I made a while back and have wanted to try making Moo Shu Chicken, so I thought I would marry the two. I have been all over rotisserie chicken lately. I get one, shred it up and put it in bags in the freezer for when I need shredded chicken. I pulled some out of the freezer for this recipe which made putting this together a breeze. I would definitly suggest it. For some reason in my brain I thought these tacos seemed like they were going to be bigger. They were mini tacos I will just say. Maybe eggroll wrappers would work better to get a bigger taco. They were really good though. Something fun and different which I always like.

Asian Chicken Wonton Tacos
Adapted from Cooks.com, and Alaska From Scratch


2 cups cooked chicken, shredded
1/2 cup plum sauce
Wonton Wrapppers

Slaw:
1 Cup olive oil
1/2 Cup sugar
1/3 cup white vinegar
1 Tablespoon sesame oil
1 Tablespoon soy sauce
2 Packages seasoning from ramen noodles
1 Pound coleslaw mix
2 Packages Oriental ramen noodles

Prepare dressing at least and hour before you want to serve.

Mix ramen noodles and coleslaw mix into dressing.

Preheat oven to 400 degrees.

Using a baking dish, drape wonton wrappers over sides of dish diagonally. Bake for 4-5 minutes.

While wontons are baking, in a skillet over medium heat, add chicken and plum sauce. Heat for 2-3 minutes.

Assemble tacos and enjoy!

This Recipe is Linked on:  Show me Your Plaid Mondays, Tempt My Tummy Tuesday, Tasty Tuesday Party, Talent Show Tuesdays, Show me What You Got Tuesdays, Share it Link Party, Tuesday Time Out,  Wednesday Extravaganza,  Cast Party Wednesday, Whimsy Wednesday

Greek Yogurt Chicken Salad

I have the worst time with lunches on the weekends. During the week at work I usually have leftovers or order out. So I am always trying to figure out something other than soup or mac and cheese.  I have recently decided that I like chicken salad. But not of the regular variety. I am not a big fan of mayonnaise  I used to not be able to get near it or I would gag. I worked in a grocery store through college and broke a couple containers when they were in the glass jars. The smell would make me nauseated. But I have since gotten over that. I am able to put it in dips and lightly on a sandwich, but definitely not as a main sauce yet. So I use Greek yogurt instead. Which is kind of a win win, because we are trying to eat better when we can and Greek yogurt is better for you. I think this is my new go to lunch when I am home.

Greek Yogurt Chicken Salad

2 cups shredded rotisserie chicken
1 (5oz) container plain Greek yogurt
1/4 cup dried cranberries
1/4 cup chopped almonds
1/4 cup chopped celery, leaves included
1 tablespoon lemon juice
Salt
Pepper

Mix all ingredients into a bowl thoroughly.

Serve on bread.

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This Recipe is linked on:  Foodie Friday, Show and Tell Saturday, Strut Your Stuff Saturday,  Kitchen Fun with my 3 Sons, Weekend Potluck, Foodie Friday, Foodie Friends Friday,Full Plate Thursday, Rediscovering Lost Arts From Our Mothers

Chicken Tamale Bake

I saw this recipe and knew it would be something Phil would like. I was right! It tastes very much like a tamale, just in a casserole form. The cornbread gets to the consistency of the tamale when baked with all the ingredients on top of it. I changed up the original recipe that I got from Let's Dish Recipes Blog, by adding black beans. I feel like any type of Mexican food I make anymore I add black beans to anymore. I absolutely love them. If you are in the mood for a stick to your ribs casserole this is a good one to make.

Chicken Tamale Bake
Adapted from Let's Dish Recipes

1 cup shredded cheddar cheese
1 cup shredded  Monterrey jack cheese
1/3 cup milk
1 egg
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 14oz can creamed corn
1 8oz box corn muffin mix
1 can chopped green chiles
1 10oz can red enchilada sauce
1 cup canned black beans
2 cups cooked chicken

Preheat oven to 400 degrees.

Spray and 9 x 13 inch baking dish with non stick cooking spray.

Combine cheeses in a bowl.

In a large bowl mix 1/4 cup of combined cheeses, creamed corn milk, corn bread mix, egg, red pepper and cumin.  Pour into prepared baking pan.

Bake for 15 minutes, or until just set.

Top with enchilada sauce. Top with shredded chicken, black beans, green chiles and cheese.

Bake an additional 15 minutes.

This recipe is linked on: Foodie Friday, Show and Tell Saturday, Strut Your Stuff Saturday,  Kitchen Fun with my 3 Sons, Weekend Potluck,  Think Pink Sunday,  Sundae Scoop, Church Supper, Cream of the Crop,  Mix it Up Mondays, Melt in your Mouth Mondays,  On the Menu Monday,  Show me Your Plaid Mondays, Tempt My Tummy Tuesday, Tasty Tuesday Party, Talent Show Tuesdays, Show me What You Got Tuesdays, Share it Link Party, Tuesday Time Out

Mardi Gras Gumbo

Happy belated Fat Tuesday! In honor of Mardi Gras I decided to make some gumbo. Last year I made gumbo from scratch and it took over two hours. I didn't feel like waiting until 9 o'clock to eat dinner tonight so I took a short cut. At a grocery chain around here called Meijer they had a roux starter in a jar. The roux is the part that takes the longest to develop the flavors when making gumbo. The starter I do not believe has the depth of flavor that making it from scratch does, but it works when you do not want to spend all day making it. It is a little strange because the roux in a jar is like a thick mud and hard to get out. But it will dissolve into the liquid so do not worry.

 I used the recipe that is on the back of the jar with a few deletions and additions. I use a Holy Duo and not the Holy Trinity of pepper, celery, onion....I take out the onion of course. This recipe makes a ton, as it calls for 3 quarts of water. I used one quart of chicken stock for a little more flavor, and the rest water. I also served the gumbo with a sweet potato because that is what some of our family friends that were from Louisiana served when they made us gumbo growing up.

Mardi Gras Gumbo
Adapted from Bootsies Cajun and Creole Roux

2 chicken breasts cut into 1 inch pieces
2 links andouille sausage, cut into 1/2 inch pieces
1 pound shrimp, peeled, and deveined
1/4 cup olive oil
1/2 jar Bootsies Cajun and Creole Roux
2 ribs celery, diced
1 green pepper diced
1 tablespoon garlic
1 teaspoon onion powder
1 14oz can diced tomatoes
Cajun seasoning, to taste
4 cups chicken broth
8 cups water

Bring water and chicken broth to a boil in a large dutch oven.

In a skillet heat olive oil over medium heat and saute pepper, celery and garlic. Add roux and dissolve.

Once liquid is boiling add roux mixture. Add remaining ingredients besides shrimp and simmer for 1 hour.

The last 3 minutes add shrimp.

Serve over rice and with a sweet potato.

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This recipe is linked on: Wednesday Extravaganza, What's Cooking Wednesday, Cast Party Wednesday, Whimsy Wednesday, Full Plate Thursday, Link it Up Thursday, Thriving on Thursdays, Tasty Thursdays

Buffalo Chicken Wings

Cookbook Recipe #35

There can't be a Super Bowl without chicken wings! I heard on the radio that over 1 billion chicken wings are eaten on Super Bowl Sunday so apparently I am not the only one that believes this. I have never made homemade buffalo wings before. Probably because I still get a little nervous when it comes to deep frying. I have done it once, I believe, since I started the blog. So yea, I am still a little nervous. I decided to use my Fry Daddy because it heats up the oil much faster than on the stove. Let me tell you, homemade buffalo wings are awesome! So much better then from the freezer aisle, which I suspected they would be. And not near as daunting as I thought. The sauce would just the right hotness for me as well. I am not a big fan of super spicy, where my mouth is so numb I don't even want to finish eating. I have been craving a good buffalo wing lately and this did the trick!

Buffalo Chicken Wings

From the Mealtime Express Cookbook 

24 chicken wings

Salt

Pepper

4 cups vegetable oil for frying

1/4 cup butter

1 teaspoon white wine vinegar

1/4 cup Frank's Red Hot

Preheat vegetable oil to 375 degrees. 

Cut tips off wings and discard. Then cut into two parts at the joint to get a wing and a drum. 

Sprinkle chicken with salt and pepper.

Cook wings in batches for 10 minutes eat. Stirring occasionally.

Remove wings from oil and allow to drain on paper towels. 

Meanwhile, melt butter in a sauce pan over medium heat. Stir in hot sauce and vinegar. 

Place wings on a plate and drizzle with sauce. 

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Slow Cooker Chicken and Bean Burritos

I really need to use my slow cooker more. I love being able to toss everything into the pot and let it go. It is hard to use during the week though because I start work pretty early. So I generally only use it on the weekends. Phil and I wanted to go see a movie today so this was perfect. I put this recipe together, we went to the movies and ran a couple errands, came back and dinner was ready.

I got a Campbell's Soup day by day recipe calendar this year and this was one of the recipes. I have never used Campbell's cheddar cheese soup for anything before. It was really good in this recipe. Using boneless skinless chicken thighs in the slow cooker is always a good idea too, because they do not dry out as fast as chicken breasts do. You could always spice this up too by adding in some green chilies. I will for sure be making this one again.

Slow Cooker Chicken and Bean Burritos
Adapted from Campbell's

1 can (10 3/4oz) Campbell's Condensed Cheddar Cheese Soup
1 teaspoon garlic powder
2 tablespoons chili powder
2 pounds boneless, skinless, chicken thighs, cut into 1 inch pieces
1 can (14oz) black beans, rinsed and drained
1 can (14oz) pinto beans, rinsed and drained
Whole Wheat Tortillas
Chopped Lettuce
Salsa

Mix soup, garlic powder, chili powder and chicken in a slow cooker.

Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.

Mash the black beans and pinto beans and stir into chicken mixture.

Spoon mixture down center of a tortilla.

Top with lettuce and salsa.

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This recipe is linked on:  Foodie Friday, Show and Tell Saturday, Strut Your Stuff Saturday, Foodie Friday, Kitchen Fun with my 3 Sons, Weekend Potluck,  Think Pink Sunday,  Sundae Scoop

Risotto with Bacon and Kale

Yesterday I felt like Paula Deen, today I feel like Sandra Lee and her Round 2 Recipes. This recipe is also from Giada and coincides with yesterdays dish. From the roast chicken and vegetables I reserved one chicken breast and 2 of each carrots and parsnips. This was a good way to use all of your leftovers. I thought though that this recipe was just alright. Phil really liked it, so maybe I am just not a risotto fan. I do think I may have over cooked the rice just a tad. So maybe that was it. It wasn't bad, just not my favorite. One nice thing about this risotto though, and I think a lot of people will like this, is that you can put it in the oven. No stirring over the stove for a half an hour. It is a really simple risotto to make.

Risotto with Bacon and Kale
Adapted from Giada de Laurentis

 4 slices of bacon, cooked and chopped
Olive oil
Salt
Pepper
1 cup arborio rice
3 cups chicken broth, plus 1/2 cup
1 1/2 tablespoons lemon juice
3/4 cup cooked chicken
1 and a half curly kale leaves, steamed and chopped fine
2 roasted carrots, diced
2 roasted parsnips, diced
1/2 cup parmesan cheese

Preheat oven to 425 degrees.

Preheat a large dutch with olive oil over medium high . Add rice and stir to 2 minutes. Add 3 cups broth and lemon juice. Bring to a boil, stirring occasionally. Cover with a lid and bake in oven 20 minutes.

Remove from oven and return to stove over medium low heat. Remove lid and stir in chicken, kale, roasted vegetables and 1/4 cup broth. Stir until kale is wilted about 5 minutes. Add extra broth as needed. Stir in cooked, bacon and cheese.

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Garlic Roasted Chicken and Root Vegetables

I feel like Paula Deen recently as I have been using a lot of butter in my recipes. But sometimes it is worth it! In this case it is. You get such a moist and golden chicken with butter. The skin isn't as crispy, but I do not think you miss it with this. The drippings from the chicken moisten and flavor the vegetables underneath. Some of the vegetables got a little charred but sometimes that makes the best flavor. I have gotten fond of my husbands roast chicken with injected Cajun butter, but sometimes it is nice for a change up and this was a really good recipe. As long as all goes well, tomorrow I will be posting a recipe that goes with the leftovers of this dish.

Garlic Roasted Chicken with Root Vegetables
Adapted from Giada de Laurentis

6 tablespoons of butter
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon fresh lemon juice
Salt
Pepper
1 1/2 teaspoons minced garlic
1 whole chicken

Vegetables:

3 tablespoons olive oil
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
Salt
Pepper
1 sweet potato, peeled and sliced into wedges
6 medium carrots, peeled and halved
6 parsnips, peeled and halved
1 tablespoon minced garlic
1/2 cup chicken broth

Preheat oven to 400 degrees.

Season chicken cavity with salt and pepper and squeeze in lemon juice. Spoon 2 tablespoons of butter inside of cavity. Loosen skin and smear butter and herbs under and on top of skin.

For the vegetables, toss in olive oil, herbs, salt, pepper, and garlic. Place in roasting pan.

Place chicken on top of vegetables.

Pour chicken broth in pan.

Roast for 1 and 1/2 hours. Or until chicken is no longer pink.

Lest rest 20 minutes before serving.

Chicken with Mushrooms

Cookbook Recipe #33

As I have mentioned before I love Ina Garten. A lot of people I know do not like her show very well, but I am not one of those people. I think her recipes are very classic and are always delicious. I was watching her show a couple weekends ago and she was in Napa Valley and made this recipe. I know I have made a couple versions of this before, but I just love chicken and mushrooms so I like to try different ways of making it. They usually all come out a little bit different, so maybe one of them can be your go to favorite.

This is Ina Garten's new cookbook, Barefoot Contessa Foolproof. I think this is going to be my favorite book of hers. I marked a ton of recipes to make in this one. Along with the chicken and mushrooms I made her Green Beans Gremolata recipe, and that came out really good. I will be making it another night for sure and post that on its own. The chicken and mushrooms came out really good. This makes a lot of sauce as the original recipe calls to use 2 whole chickens and I only used one chicken. So you could easily halve the recipe. The only thing I would change next time is that I should have browned the chicken a little longer, because the color was not the prettiest. It is a nice recipe for a special occasion because it does seem like a fancier dish.

Chicken with Mushrooms
 Adapted from Barefoot Contessa Foolproof

1 whole chicken, cut up
Kosher salt
Pepper
Flour
1/2 cup olive oil
8 whole cloves garlic
1 1/2 pounds assorted mushrooms
1 tablespoon dried thyme
1/4 cup sherry
1 tablespoon minced garlic
2 cups white wine
2 cups chicken broth
3 tablespoons butter, at room temperature

Preheat oven to 325 degrees.

Pat chicken dry with paper towels and season with salt and pepper.

In a shallow dish put about 1/2 cup flour and coat the chicken pieces.

Heat olive oil over medium high heat in a large dutch oven. Brown chicken on all sides about 5 minutes.
Remove chicken and set aside.

Add while garlic cloves, mushrooms and thyme. Cook for 5 minutes, stirring occasionally.

Add sherry and cook for 1 minute. Add minced garlic and cook for 2 minutes. Add the wine, chicken broth, 1 tablespoon salt and pepper. Bring to a simmer. Add chicken back in. Cover and move to oven. Cook for 30-35 minutes, or until the chicken is cooked through.

Remove chicken from pot and set aside.

In a small bowl combine butter and 1/4 cup flour. Add to the sauce and cook over medium heat, stirring constantly for 5 minutes. Add chicken back in and serve.

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