Baked Chicken Fajitas

I get excited when I try a new recipe and it exceeds my expectations. Sheet Pan Chicken Fajitas came together easily and the finished product was delicious. Fajitas are usually cooked in a very hot frying pan. It is a meal that requires last minute craziness. The prep for Fajitas is is the same however you cook them. I just like the idea of letting the oven do the cooking, it is basically unattended. That is good. While the Fajitas are cooking I am free to prep the yummy toppings that must accompany Fajitas.

Sheet Pan Chicken Fajitas
1 pound boneless, skinless chicken--I use Costco Chicken Tenders
2 peppers, red, yellow or orange
1 poblano pepper--these are very mild and add a great flavor, green pepper can be substituted
2 jalapenos--do not use seeds or membranes for a milder flavor. I do wish there was a way to know just how hot a jalapeno is! I always use food prep gloves when handling jalapenos. I have learned the hard way. Jalapenos add a wonderful flavor. We love them!
1 large onion
2 tablespoons taco seasoning, I make my own because I have to do something with all the Penzys spices I own! I'm sure you could use a package mix. Penzys also has a yummy Fajitas blend. So many choices. I think the point is to season well!
2 tablespoons olive oil
8-10 tortillas
garnishes such as cilantro, lime wedges, guacamole, sour cream, salsa

Preheat oven to 425 degrees. Brush a large sheet pan with oil.
Cut the chicken against the grain into 1/4 to 1/2 inch wide strips
Cut bell and poblano peppers into long thin slices--1/4 inch wide
Slice the jalapenos into thin rounds (remove seeds and membranes first)
Cut ends off of onions. Cut in half from pole to pole. Cut into thin slices
Scatter peppers, onions and chicken on sheet pan. Sprinkle with taco seasoning and drizzle with olive oil. Use tongs to toss until everything is coated--spread in an even layer. Bake uncovered for 30 minutes, stirring half way through. Serve on warm tortillas with lots of garnishes.
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This recipe came from The Yummy Life.

BBQ Cilantro Chicken Pizza

I enjoyed a pizza at a local pizza joint that was amazing. It was a Hawaiian Pizza with a hint of barbecue sauce. It was unique and delicious. I am usually not a fan of barbecue pizza (just too much BBQ taste) but a hint was great.
This recipe was perfect. Basically an easy homemade pizza sauce with barbecue sauce mixed in. I topped the pizza with roasted chicken, pineapple, cheese and cilantro. I'm sure this would work great cooked on the grill.

BBQ Cilantro Chicken Pizza
Prepared pizza dough, I bought a pound of dough at the deli of my favorite market or make your favorite recipe
Sauce:
1 tablespoon minced garlic
1 small can tomato paste
1 medium can tomato sauce
1 tomato, finely diced
2 teaspoons basil
2 teaspoons oregano
salt and pepper
1 cup BBQ Sauce--your favorite brand
Toppings:
cilantro
Cheddar and mozzarella cheese
grilled/roasted chicken, rotisserie works great
pineapple fresh or canned (drained), cut in small pieces
cooked bacon (optional)
For the sauce, saute garlic in a little olive oil for 30 seconds, add tomato paste, tomato sauce, diced tomato, and seasonings. Simmer for 20 minutes. Remove from heat and stir in BBQ Sauce. Set aside.
Roll the pizza dough onto a stone or pan. I like my pizza crust thin. Pre-cook the dough in a 400 degree oven for about 6-8 minutes. Remove from the oven and spread with pizza sauce. Top with cheese and pineapple. Bake until cheese is melted and crust is done about 8-10 minutes. Remove from oven and top with chicken and cilantro and bacon.
I like this recipe because the BBQ flavor is subtle. A combination of cheeses works well with the chicken and BBQ flavor. I like to pre-cook my pizza crust--it allows the crust to cook through and the toppings are not over cooked. I think it is brilliant to add the chicken to the cooked pizza. If cooked chicken is allowed to cook another 8-10 minutes at 400 degrees you get chicken leather--not good. I like the pineapple cut in small pieces. I want pineapple in every bite. This is a great recipe. Enjoy!
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Recipe from Family Favorite Recipes

Quick Cilantro Lime Chicken

Nothing better than a quick main dish that turns simple flavors into something amazing. This is certainly a 30-Minute Meal. To keep the meal really under 30 minutes add you favorite salad kit and some pre-cooked rice. Dinner doesn't get much easier.

 

Quick Cilantro Lime Chicken

2 chicken breasts--cubed

2-3 limes--zest one and juice all

4 cloves garlic--pressed

1/4 cup chopped cilantro 

salt

pepper

cumin

chili powder

cayenne pepper

Season chicken cubes liberally with seasonings--I would go lighter on the cayenne! Heat some olive oil in a pan until very hot. Add seasoned chicken, cook undisturbed for 3 minutes, when brown turn. Cook another few minutes until chicken reaches about 165 degrees. Add garlic and lime zest, cook for 30 seconds. Add lime juice and stir to release all the yummy goodness from the bottom of the pan. Top with cilantro.

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Inspired by a recipe on this blog.



Singapore Chicken Salad

What is a Singapore Chicken Salad anyway??
I started with one of my favorite Asian Chicken Salads, made popular by my daughter Amber. This same sweet daughter introduced me to the wonderful world of Penzys Spices. They are fresh and have some of the most amazing seasoning blends. Actually in the near future I will do a post about some of my most used Penzys Spices.

Back to the 'Singapore Chicken Salad'. I purchased a small jar of Singapore seasoning. I knew it would be awesome because it contains some of my favorite spices--pepper, garlic, onion, coriander, cumin, ginger, fenugreek, nutmeg, cardamom etc. It worked miracles with the ever popular chicken tenders. These seasoned tenders added a wonderful flavor to a weeknight salad.
The homemade dressing makes up in just a minute from ingredients that are pantry essentials.
This salad is a little different each time I make it--depending upon what is in the fridge.
Have fun with this tasty salad!

Singapore Chicken Salad
I use Costco Chicken Tenders, 8 tenders fit well in my skillet and is enough for 2-3 servings. Thaw tenders, rinse and pat dry. Generously sprinkle chicken with Penzys Singapore Seasoning. Cook in a small amount of hot of hot oil for about 4 minutes per side or 165 degrees. Dice cooked chicken
Salad
Any mix of crisp veggies works.  I like Dole's Chopped! Asian Blend which contains green cabbage, red cabbage, broccoli slaw, carrots, kale and snap peas. There are so many fun salad blends available--it makes eating salad much easier. This hearty blend will also last a bit longer in the fridge than spring greens. Am I the only one that forgets what is in the fridge??
I might also add--
chopped romaine
Napa cabbage
diced cucumber
diced red pepper
green onions
bean sprouts
cilantro (a must)
orange sections
chopped peanuts or almonds
Won Ton Strips

Dressing
1/4 cup sesame oil
1/4 cup rice vinegar
1/4 cup sugar
1/4 cup vegetable oil
2 teaspoons salt
1/4 teaspoon pepper
Mix together--this dressing keeps for several days
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Bahama Chicken Soup and Tortilla Strips

I have never been to the Bahamas but I can see myself sitting under a coconut tree enjoying this flavorful soup. I found the recipe in a 30 Minute Meal cookbook by a local Utah author Shauna Evans.  I marked several recipes that look interesting.
The trick to making this meal in 30 minutes is to have a Rotisserie chicken on hand. I didn't have one but quickly cooked some frozen chicken tenders (that I always have). I added more veggies and cut the recipe down so we only ate it for 3 meals.
I had my doubts about the Tortilla Strips--I usually purchase packaged Wonton or Tortilla Strips but I didn't have any on hand and I did have some close to date tortillas in the fridge. The garlic butter gave them a great flavor and they really did get crispy.
I was happy with the final dish and quickly wrote the recipe down so I could share it with you.
Here is my version of:
Bahama Chicken Soup
1 tablespoon olive oil
3/4 cup diced onion
1/2 cup diced red or yellow pepper
2 cloves garlic, minced
1 tablespoon seeded and minced jalapeno pepper
3 cups chicken broth
1 can unsweetened coconut milk
1/2 can petite diced tomatoes--or 2 diced Roma tomatoes
1/2 can diced green chilies
2 cups diced cooked chicken, seasoned with salt and pepper
1/2 cup diced carrots
1/2 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
juice from 1 lime
In a stockpot heat oil over medium heat. Add onions, red peppers, garlic and jalapeño. Cook until softened, about 4 minutes.
Add chicken broth, coconut milk, tomatoes, green chilies, carrots, salt and pepper. Cook on medium low heat until carrots are crisp tender.
Add cilantro and lime juice.
Garnish with Tortilla Strips.

Tortilla Strips
4 tablespoons butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon salt
flour tortillas
Mix melted butter, garlic and salt. Brush on both sided of tortillas. With a pizza cutter, cut in 1/2 inch strips. Spread on a cookie sheet. Bake at 400 degrees for 8 minutes, turning once.
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Creamy Chicken Picasso

I have had this delicious looking chicken dish pinned for ages. I found it on Let's Dish--one of my favorite blogs, Dani has some awesome recipes. This chicken dish was no exception. Candise was visiting and we made this for Easter dinner. It might not be your typical Easter Dinner, but it was colorful and fresh. Perfect for a spring meal.
The chicken was tender, the onions and peppers were yummy. We spooned the tomato cream sauce over angel hair pasta. And we tried not to lick our plates because it was Easter. Please don't wait till next Easter to make this dish. I will add it to the 'make often' recipe list.

Creamy Chicken Picasso
4 tablespoons butter, divided
4  boneless, skinless chicken breasts
1 medium onion, sliced
2 peppers (red, orange or yellow), cut into rings
3 cloves garlic, pressed
1 can (14 oz) crushed tomatoes
1/2 cup chicken broth
1 cup heavy cream
pinch nutmeg
salt and pepper to taste
1 1/2 cups Monterey jack cheese, grated

Preheat the oven to 400 degrees.  Season the chicken with salt and pepper, melt  2 tablespoons of the butter in a skillet and brown the chicken lightly on each side. Transfer to a greased 9x13 pan. Add 1 tablespoon of butter to the skillet, add the onions, season lightly, and cook until soft and browned.  Arrange the onions over the chicken.  If needed add the last tablespoon of butter to the skillet, add the peppers, season lightly, and cook until softened.  Add to the 9x13 with the chicken and onions. Add the garlic to the pan and cook until fragrant, about 30 seconds.  To the garlic add the tomatoes, broth, cream, salt and pepper, and nutmeg.  Simmer the sauce for 5 minutes, stirring occasionally, until slightly thickened.  Pour the sauce over the chicken and vegetables.  Cover with foil and bake 20-25 minutes. Remove from the oven and remove foil.  Top with grated cheese and return to the oven, uncovered, until cheese is golden brown and chicken is cooked through. Serve with pasta if desired.
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skillet chicken with mushrooms and asparagus

 

 

Chicken with Pesto Mushroom Cream Sauce, for Two-- adapted from ATK The Best Simple Recipes (a book worth owning)! So much great info.

 

I do struggle taking photos of main dish meals-either they are just not photogenic or maybe I am just very hungry, it smells so good--we are so hungry, etc. "We must eat now", the children chant. Luckily this meal is on the table quickly.







Rinse one large chicken breast--pat dry and season well with salt and pepper. Heat 1 tablespoon oil in a large skillet, over medium high heat till just smoking. Cook chicken till golden brown on both sides, about 3 minutes per side. Transfer to plate, tent with foil.
Add another tablespoon of oil and heat, add 4 ounces of mushrooms sliced, cook till brown, about 5 minutes. Stir in 3 cloves minced or pressed garlic, cook till fragrant about 30 seconds. Add 1/2 cup cream, 1/2 cup chicken broth, and chicken. Scrape to remove brown bits, bring to a boil, reduce heat to low and cover. Simmer until the chicken is cook through 165 degrees. Transfer chicken to a serving plate and tent with foil. Return skillet to high heat and simmer until desired thickness, about 5 minutes. Off heat add the 2 tablespoons  pesto, 1 tablespoon lemon juice and season with salt and pepper. Slice or shred the chicken. I served the chicken and sauce over very thin pasta and grilled asparagus. You could also use broccoli. I topped with Parmesan cheese.
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Noodle Salad with Spicy Peanut Sauce

This delicious Salad comes from Epicurious. I read over 80 reviews, studied the recipe and came up with one delicious version. I think it just may become a family favorite. Great for a light meal, add cooked chicken or shrimp for a more filling dinner.
The actual Peanut Dressing was to die for--the kind you just might find yourself licking the spoon. It came together in 30 minutes. You could make the dressing the day before but I would dress the noodles just before serving. Most testers liked the salad at room temp--I thought it was delicious just lightly warmed. Looks like a meal with many options--make it yours!

Spicy Peanut Sauce
6 tablespoons peanut butter
1/4 cup chicken broth (I used a little bullion and water)
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 1/2 tablespoons sugar
1 tablespoons sesame oil
1 tablespoon fresh grated ginger root
1 teaspoon sriracha hot chili sauce
juice from 1 lime
Mix together with a whisk or an immersion blender. If it to thick either heat it for a moment or add a little more broth. I thought it was great as is.
Salad
6 to 8 ounces thin spaghetti cooked al dente, pour in a colander, drain, rinse with cold water and drain again. I used 6 ounces because I want plenty of dressing on my salad. Cook more pasta for a lighter dressed salad.
To cool pasta add:
 2-3 cups veggies. I added red and yellow peppers cut in slivers. julienned carrots, shredded cabbage, shredded Napa (I used a couple of cups of greens from a (Costco Oriental Salad--easy)
1/2 cup sliced green onion,
1/2 cup chopped cilantro
1/2 cup chopped salted peanuts
Add dressing to pasta and veggies. Top with cilantro, peanuts and green onions.
Enjoy!
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Crock Pot White Chicken Chile

I think Crock Pot meals were invented to help ease the 'witching hour'. That time between about 4 and 6 PM when life falls apart. Kids are cranky, (not just pre schoolers), everyone is hungry and Mom is franticly scanning thru Pintrest looking for easy dinner ideas.
 Welcome the Crock Pot. Dinner is slowly cooking, the house smells wonderful. Family members know dinner is near because they can smell it. Mother can play games with toddlers or help youngsters with homework, because she already knows what's for dinner. Yes, the Crock Pot is a wonderful invention, maybe a life changer.
 Valyn Baker served this White Chicken Chile at the Ward Christmas Party, people begged for the recipe. She directed the droves to this link in the LDS Living Magazine. Here is my take on this recipe, I have served it several times with positive reviews.

Crock Pot White Chicken Chile
10 frozen chicken tenders
1 cup Salsa Verde--I used Herdez brand
I tried to find the difference between Salsa Verde and Green Enchilada Sauce. I have both sitting in front of me. I went with the Salsa Verde because it has less ingredients I can't pronounce. They look similar, I think either could be used in this recipe. Anyone know more on the subject?
2 cans chicken broth
1 onion diced
2-3 cans white beans, drained and rinsed
1/2 teaspoon garlic powder
2 teaspoons cumin
1 teaspoon oregano
1/2 teaspoon salt
1 cup sour cream
1/2 cup minced cilantro
Put frozen chicken tenders in crock pot add Salsa, chicken broth, beans and seasonings. I know the purpose of a crock pot meal is quick cooking. So if you want to just put the onion in I'm sure the cooking police will not come for you. However, I have found that onion sometimes takes forever to soften in a crock pot. I sauté the onion in a little olive oil for about 5 minutes and then add it to the crock pot. It smells great and adds a deeper flavor to the soup.
We use the crock pot for long slow unattended cooking. I did just that for years and tried to develop a palate for dried out chicken. This recipe cooks for about 2-3 hours on high. Chicken is done at 165 degrees. It will be flavorful and juicy. Remove chicken from the crock pot, shred it with 2 forks and return. Add sour cream and stir till combined. Top with cilantro and serve with corn bread, tortilla chips or strips.
 All crock pots cook differently, adjust. Chicken tenders cook quicker than chicken breasts. Thawed chicken cooks quicker than frozen. So many variables. The only truth in crock pot cooking is that chicken should not have the same texture as jerky! Enjoy. This really is a simple, delicious recipe.
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Taco Seasoning and Taco Chicken Tenders

I needed some Taco Seasoning for a recipe and was out of my favorite Penzy blend. No fear, within seconds I had more Taco Seasoning recipes than one could ever need. I wondered how there could be so many different recipes for the same thing??? I chose one that I had all the ingredients for, because I did need it immediately. It was very tasty; I saved the recipe and knew I had to blog about it quickly as I have a very short memory.
So, throw out your prepackaged Taco Seasoning--it has too much sugar and salt (read the label) and other stuff. This was delicious!

Taco Seasoning
2 tablespoons onion powder
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon oregano
1/2 teaspoon sugar
1/2 teaspoon salt
Mix together, use in any recipe calling for Taco Seasoning.
Printable Recipe

Slightly altered from Allrecipes

Taco Chicken Tenders
Use about 1 tablespoon per pound on chicken tenders. Fry chicken in a tablespoon of oil about 4 minutes per side. The chicken has a beautiful color and is so tasty. Serve with roasted veggies and fresh fruit. Easily a 30 minute meal.

Chicken Taco Salad

According to Pioneer Woman you can make this meal in 16 minutes! That may be stretching it a bit but with a helper you could pull it off in no time. This is the perfect season for this salad, fresh corn and tomatoes make it wonderful. I served it for my dinner group and it got rave reviews.

Chicken Taco Salad
Dressing
3/4 cup Ranch Dressing (I used Lighthouse but I'm sure you could make your own)
1/4  cup Salsa--I used Pace Medium Salsa
3 tablespoons finely minced Cilantro
Mix together and refrigerate, covered.

Chicken
2 Chicken Breasts or 6-8 Tenders
2 tablespoons Taco Seasoning, I used this recipe, it is my new favorite recipe--check it out. But I'm sure you can use packaged Taco Seasoning
2 tablespoons Butter
1 tablespoon Oil
Generously season chicken with Taco Seasoning. Heat oil and butter in a large skillet over medium high heat. Add chicken, cook till golden brown on both sides and done in the middle. Remove chicken, allow to cool and dice.
Place the ears of corn in the skillet and roll around, cook on medium high until it has a bit of a charred look. Slice off the kernels with a sharp knife

Salad
Shredded greens--I used romaine, spinach and Napa. That is what was in the crisper, Napa is a Chinese cabbage, it has a mild flavor and a light crunch, I use it often. I shred the greens with a sharp Chef's knife and put them in a salad spinner. I like to prepare salad greens in the morning and let them chill. This gives you a great jump on dinner. Or use a package of prewashed greens.
sliced green onions
julienne carrots
diced red pepper
diced tomato
sliced olives
shredded pepper jack cheese
diced avocado
chopped cilantro
slightly crushed tortilla chips
2 ears of corn
I like to serve this 'Salad Bar' style. Put the greens, green onions, carrots and cilantro in a large bowl. Put chicken, corn, red peppers, tomatoes, olives, shredded cheese and avocado in small bowls. Let each person make their own salad--just the way they like it! Top salads with dressing and crushed tortilla chips. This salad is beautiful platted on a large platter, it is so fresh and colorful.
Printable Recipehttps://sites.google.com/site/everydayinsanitywithcindy/chicken-taco-salad-1
This is my new favorite salad. For very detailed step by step instructions check out Pioneer Woman.

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Sauteed Chicken in Mustard Cream Sauce

This delicious chicken can really be done and on the table with simple sides in 30 minutes. Not to bad for a weeknight meal. But this weeknight meal is good enough for Sunday Dinner or company. You will probably have everything in the fridge/freezer to made this great dish.

Sauteed Chicken in Mustard Cream Sauce
2-3 small boneless skinless chicken breast
(1 used one large breast and pounded it to a uniform thickness--not necessary with smaller pieces of meat. You want meat close to the same thickness so it will cook uniform--you your good judgement.)
1-2 tablespoon olive oil
1/4 cup chicken broth--I didn't have any open so I used hot water and 1/4 teaspoon concentrated chicken stock
1/2 cup heavy cream
2 scant tablespoons Dijon Mustard
1 teaspoon dried tarragon--a yummy underused spice. 2 tablespoons of garden fresh basil would have been yummy instead of the dried tarragon

Assemble all ingredient before beginning. Add oil to skillet, I used a heavy stainless steel skillet, set at medium heat for about 2 minutes till oil is smoking. Add chicken that has been salted and peppered to hot pan. Reduce heat to a medium low and cook for 5-6 minutes on each side. You want the chicken nice and brown and about 165 degrees. Remember meat continues to cook a few degrees after you take it off the heat. Remove the chicken to a warm plate and tent with foil.
Add chicken broth to hot pan stir up browned bits on the bottom of the pan, this is where the flavor hangs out.continue to stir and to reduce by half, it happens quickly. Add cream, desired herb, Dijon Mustard stir and reduce till slightly thick--it will also thicken as it cools Check for seasonings.. Slice your meat in serving size portions. Drizzle mustard cream over chicken.
I served this quick meal with microwaved carrots,sprinkled with a little brown sugar, butter and an oh so small amount of fresh Rosemary. Steamed baby spinach just needed a few drops of red wine vinegar.
One excellent meal in just 30 minutes.
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This recipe comes from Everyday Food--Great Food Fast by Martha Stewart
Also on one of my favorite Blogs Let's Dish, Danelle always has something yummy on her blog--check it out.

Chopped Summer Salad

I pinned this salad ages ago--it looked so fresh and good. It's a perfect mix of a chopped salad and a pasta salad. I took it to dinner group and it was a hit. I picked our first ripe tomato today--perfect timing for this summer salad.

Chopped Summer Salad

4 cups cooked Ditalini pasta, chilled

1 cup crisp cooked and crumbled bacon

6 cups sliced romaine lettuce

2 cups thinly sliced red cabbage

2 carrots, julienne sliced

1 cucumber, seeded and diced

2 tomatoes, seeded and diced

1 bunch sliced green onions

4 ounces crumbled Gorgonzola or Feta cheese

2 cups diced cooked chicken (optional)

Sweet Italian Dressing

1/4 cup balsamic vinegar

2 cloves garlic, minced

1 teaspoon sugar

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 cup olive oil

Cook pasta in salted water, drain and chill. I added a few tablespoons of the dressing to the pasta as it chilled, it made it more flavorful. Mix salad ingredients in a large bowl or platter. Dress the salad just before serving--no one likes a soggy salad! For the dressing mix the vinegar and seasonings together, slowly add olive oil--I used an immersion blender to mix the dressing. A food processor or blender would also work. This dressing is amazing, it will keep 2 weeks in the refrigerator so you might want to make extra. I tasted this dressing and imagined dipping warm Rosemary Bread in it. It is yummy.

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Inspired by a recipe from the blog of The Girl Who Ate Everything.

BBQ Chicken Salad

This tasty salad comes together quickly. The dressing uses ingredients you probably have on hand. It is a simple salad with a delicious flavor. If you can get hold of garden fresh corn and tomatoes this will be awesome (if not your local market will have what you need year round, still yummy).  Grill your chicken and it will smell like you spent hours on dinner! This is one amazing summer meal.
This could be a 30 minute meal with a little advance prep and a sous chef!!

BBQ Chicken Salad
BBQ Ranch Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
1/3 cup BBQ Sauce
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried dill
salt and pepper to taste

Combine all ingredients in a medium bowl and whisk until smooth.  The dressing was quite thick, feel free to thin it with a bit of additional buttermilk, milk, or water.

Salad Ingredients
Chopped Romaine
1 diced cucumber
1 cup corn--if you are grilling your chicken it would be great to grill an ear of corn or two, Yummy!
1 fresh tomato, diced
1 avocado, diced
2 green onions, sliced
1 carrot julienne strips
1 can black beans, drained and rinsed
grated cheddar or pepper jack cheese
1-2 cups grilled chicken, thinly sliced
Frito's, crushed tortilla chips or cute colored corn strips--it is the crunch you are after.
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 I can't remember where I found this Dressing Recipe--when I do I will give credit. The salad is pretty much what I had in the house the day I made it. It was a great combo!!

Birthday Party Chicken

This delicious dish was served at my mothers Relief Society Birthday Party. Mom was kind enough to invite me--the food was excellent, the company divine and the program was amazing. Glad I went. I had to have the recipe and the gals that made it were kind enough to share. So here is Birthday Party Chicken, it will be followed by Wild Topper for Baked potatoes. Stay tuned Yummy!

Birthday Party Chicken
Crush 1 sleeve of Ritz Crackers
Add:1/2 cup grated Parmesan Cheese, 1/2 cup Panko Crumbs, 3/4 teaspoon Italian Seasoning, 3/4 teaspoon salt, 3/4 teaspoon Paprika and 3/4 teaspoon pepper. Mix well and pour into a pie plate.
3-4 chicken breasts, rinse and pat dry. Put chicken breast between two sheets of plastic wrap and pound to an even thickness, 3/4 to 1/2 inches--depending on size of chicken breasts. Cut in half--across width.
Melt 1 cube of butter in a shallow dish.
Dredge chicken in crumbs, then butter, then back in crumbs. Coat generously. Place chicken in a 9x13 baking dish. Top with fresh grated Parmesan Cheese. Cover pan tightly with a double thickness of foil. Bake at 350 for 1 hour.
Prepare to eat one amazing dish! It was tender and perfectly done.

Chicken Enchilada Rice Bowl--Gluten Free

This yummy dish happened as a result of leftovers. Sometimes the best meals happen as I clean out the fridge! I had some Cilantro Lime Rice (I made a 5 cup batch--that's 5 cups of dry rice for a party at our church. My rice wasn't used so I had a fridge full. That is after giving some away) in the fridge, a few sliced olives and some cooked chicken seasoned with Penzys Fajita Seasoning. I drizzled some homemade enchilada sauce over all. A little cilantro, shredded cheese, diced tomato, sliced almonds and sour cream finished the bowl. It was delicious and perfect for the gluten free eater. Diced avocados would also be a great addition. We completed the meal with Chips and Salsa from Los Hermonos--a favorite local Mexican restaurant. Perfect meal for Cinco de Mayo!

Chicken Enchilada Rice Bowl
Cilantro Lime Rice--or plain rice
Cooked chicken, I like Penzy's Fajita Seasoning
Shredded cheese
Sliced olives
Sliced almonds
Diced tomatoes
Chopped cilantro
Diced avocado
Sour cream
Enchilada sauce, I used this Homemade Recipe, canned would work
Lime wedges
Put rice on a plate. Top with your favorite toppings. Whatever you use--I think it will be delicious!
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Chicken Enchiladas

I have had this recipe for over 30 years my sweet friend Mary Ann shared it with me. If a recipe came from Mary Ann you knew it would be a winner. It was delicious then and is delicious now! I'm sorry it has taken me so long to post it! I have cut the recipe down to feed a smaller family.
This is so easy to make, I had everything in the fridge/pantry to put it together. I quickly cooked some chicken tenders--about 6. The sauce is a simple homemade enchilada sauce.
If you really wanted to make this simple use rotisserie chicken, a can of enchilada sauce, a can of sliced olives and pre-shredded cheese. Dinner doesn't get much easier. And tasty!

Chicken Enchiladas
Sauce:
1 can chicken broth
2 tablespoons chili powder
1/8 teaspoon garli powder
1/8 teaspoon cumin
salt and pepper
Mix ingredient together and bring to a simmer. Add 1 tablespoon cornstarch that has been dissolved in 2 tablespoons water. Boil for 1 minute.
Filling:
1 diced canned green chili--or 1/2 of a small can of diced chilis
1 1/2 cups shredded cooked chicken
3/8 cup sliced olives
3/8 cup sliced almonds
3/8 cup shredded cheese, jack or cheddar
1/4 cup sauce
Mix together
6 flour tortillas--roll tortillas in damp paper towels and microwave for about 15-30 seconds till soft and warm. Fill with a heaping 1/4 cup filling and place in a greased 8 inch square pan. Double wrap with foil and bake a 350 for 20 minutes. Garnish with sauce, sour cream, cheese, avocado, tomatoes, salsa etc. Serve with Cilantro Lime Rice for a delicious meal!
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Barbecue Chicken Sandwiches with Slaw

This could just be the best 30 minutes you spend today. Rarely is a recipe so good I make it two nights in a row! The first night we ate it so fast I didn't get a photo. The second night we showed a little restraint and I was able to get a picture. Another recipe from The Best Simple Recipes from America's Test Kitchen did not disappoint. This meal is easily on the table in 30 minutes. I was impressed how a few simple ingredients that are pantry staples made such a delicious dish! This will appear often in our dinner rotation.

Barbecue Chicken Sandwiches with Slaw
4 boneless, skinless chicken breasts
salt and pepper
3 tablespoons butter
3/4 cup barbecue sauce (I used Sweet Baby Rays)
1/2 cup plus 1 tablespoon cider vinegar
1 tablespoon hot sauce (I used Franks)
1/2 cup mayonnaise
1/2 cup buttermilk
1 bag (16 ounce) coleslaw mix
4 -6 hamburger buns

Pat the chicken dry with paper towels and season with salt and pepper. Melt butter in a large skillet over medium-high heat. Add chicken and cook until lightly browned, about a minute on each side. Stir in barbecue sauce, 1/2 cup vinegar and hot sauce and bring to a boil. Reduce heat to medium-low and simmer, covered, until cooked through, about 10 minutes, flipping chicken halfway through. Transfer chicken to a large plate and tent with foil. Continue to simmer sauce until thickened, about 3 minutes. Cover and keep warm.
Meanwhile, combine mayonnaise, buttermilk and remaining 1 tablespoon vinegar to a bowl. Stir in coleslaw mix and season with salt and pepper.
Shred chicken into bite size pieces. Return chicken to skillet with sauce and toss to combine. Serve on buns topped with coleslaw.
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Skillet Roasted Chicken and Potatoes

 

This may not be a photogenic bird but it is delicious!  The recipe comes from one of the latest issues of Cook's County Cooking. I trust that magazine--the recipes are consistently good. A recipe must be exceptional if I make it twice in one week. This may not a cost effective meal, you can buy a Rotisserie Chicken at Costco for five dollars. But...you can't buy this flavor at Costco for five dollars! The chicken is 100% chicken and the potatoes are out of this world. Skillet Roasted Chicken and Potatoes is Sunday Dinner status but you can easily make it on a week night--I did.

Skillet Roasted Chicken and Potatoes

3 tablespoons olive oil
2 teaspoons Italian seasoning
1 1/2 teaspoon smoked paprika
1 1/2 teaspoon grated lemon zest, plus lemon wedges for serving
Salt and Pepper
1 (4-pound) whole chicken, giblets discarded
2 lbs Yukon Gold potatoes, peeled, ends squared off, and sliced into 1-inch-thick-rounds (yes, I measured them)

1.  Adjust oven rack to lower-middle position and heat oven to 400 degrees.  Combine 2 tablespoons olive oil, Italian seasoning, paprika, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl.  Pat chicken dry with paper towels and use your fingers or the handle of a wooden spoon to carefully separate skin from breast.  Rub oil mixture all over chicken and underneath skin of breast.  Tie legs together with kitchen twine and tuck wingtips behind back.

2. Toss potatoes with remaining 1 Tbsp. oil, 1 1/2 teaspoon salt, and 1/2 teaspoon pepper.  Arrange potatoes, flat sides down, in single layer in 12-inch oven safe nonstick skillet.  Place skillet over medium heat and cook potatoes without moving them, until brown on bottom, 7 to 9 minutes (do not flip).

3. Place chicken, breast side up, on top of potatoes and transfer skillet to oven.  Roast until breast registers 160 degrees and thighs register 175 degrees, 1 to 1 1/4 hours.  Transfer chicken to carving board, tent loosely with aluminum foil, and let rest for 20 minutes.

4.  Meanwhile, cover skillet, return potatoes to oven, and roast until tender, about 20 minutes.  Carve chicken and serve with potatoes and lemon wedges. Prepare to be amazed.

Sweet Chili Chicken Salad

I get together monthly with a group of fun gals, we eat dinner and visit for an hour. We have new mothers, grandmothers, mothers of teens and toddlers. It is one fun group! This month we had assigned pot luck. I do love potluck but I don't really like all desserts or all potato salads (do people make potato salads any more)?? So an assigned potluck is the way to go.
I offered to bring a main dish salad. I perused my blog and thought about making Thai Chicken Salad or Vietnamese Summer Roll Salad or even Asian Chicken Lettuce Wraps. Then I checked out my Pinterest Boards--so many yummy salads. I decided I must try a new salad. I had it narrowed down to Sweet Chili Chicken Salad from Kevin at Closet Cooking or Crunchy Cabbage Salad with Peanut Dressing from Blissfulblog. Sweet Chili Chicken Salad won but I will try the other salad soon.
And win it did--everyone loved it! The dressing was the perfect combo of sweet and salty with a few warm undertones. The salad was crunchy and just delicious. Chopped peanuts were the final addition. It was perfect. I am so excited to share it with you.

Sweet Chili Chicken Salad
2 heads of thin sliced romaine
1/2 head of thin sliced Napa cabbage
I like to rinse these off after I have chopped them and then give them a spin in the salad spinner
1/2 bunch cilantro, chopped
I will also add a handful of torn basil when it is growing in my yard
1/2 of a English cucumber, peeled, seeded and diced
2-3 carrots peeled and sliced with a julienne peeler, this gadget deserves a place in your 'gadget' drawer
1/2 red pepper, sliced then diced in smaller pieces
4 green onions, sliced thin
3 cups fresh bean sprouts--this is key in this recipe, please don't leave them out
chopped peanuts
2 boneless chicken breasts--I poured about 1/2 cup of the dressing over the chicken breasts and let them marinate in the fridge for 3-4 hours. I then baked them at 375 for about 25 minutes (or follow your package instructions). Slightly cool chicken breasts and then shred or slice thin, season generously with salt and pepper.. You could use any kind of cooked chicken in this recipe.

Sweet Chili Dressing
1 cup sweet chili sauce
1/2 cup coconut milk
2 tablespoons fish sauce
2 tablespoon soy sauce
4 tablespoons lime juice (about 2 large limes)
2 tablespoons peanut butter
4 cloves pressed garlic
4 teaspoons grated fresh ginger
Mix all ingredients in a small saucepan. Cook over medium heat until peanut butter is melted.
Cool before serving, I used about 1/2 cup to marinade the meat the rest I put on the table and let guests dress their own salad.
This salad was delicious on day two and day three! Perfect lunch--I did not get tired of it. I want to make it again soon.
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