Tag Archives: chicken

Zesty Slow Cooker Chicken Barbecue

Posted on by
Reply

Another crockpot meal. Easy Delicious! It’s been a hot week and the crockpot has been the perfect way to not have to spend time over the stove (or grill) this week!

This was delicious!  I found this at allrecipes.com I didn’t change a thing, but did take the advice of the reviews and used a quality BBQ sauce! I used Sweet Baby Ray’s… YUM!!  We will make this one again. Love that I can easily have all the ingredients on hand for when I want to deviate from the menu plan!

Zesty Slow Cooker Chicken Barbecue

6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce

Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low

Rosemary Ranch Chicken Kabobs

Posted on by
Reply

We tried this recipe the other day.  I love chicken, but definitely feel that chicken (especially white meat) needs to be marinated prior to grilling. I just am not a fan of dried out chicken.  And this recipe was super easy! And a great reason to plan some rosemary next year, so I always have ingredients on hand for those last minute grill nights!

Rosemary Ranch Chicken Kabobs

1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
5 skinless, boneless chicken breast halves – cut into 1 inch cubes

1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Downloadable Recipe Card

Chicken Pesto Pizza

Posted on by
1

I bookmarked this recipe over 7 months ago when Jen first posted it on her blog.  I made it tonight and it was completely delicious!!

I didn’t quite get the order of the ingredients correct, so my pizza wasn’t quite as pretty since my tomatoes were buried below the cheese. I also only used 1/2 jar of pesto which I think was perfect.

Definitely will be making this again!  We call it our new Fru-Fru Pizza… because we’re fru-fru kind of people!

Chicken Pesto Pizza

pizza crust
8 oz mozzarella cheese
1/2 jar pesto sauce*
1 boneless, skinless chicken breast
1 tomato
olive oil

Slice chicken and saute in olive oil. Add salt/pepper if desired.

Spread pesto sauce over pizza crust. Sprinkle with cheese. Top with chicken and tomato. Bake for 10-15 minutes (or as required for your particular pizza crust) until cheese is melted and the crust is lightly browned.

* I used Classico Basil Pesto found by the spaghetti sauce.

Crockpot Asian Barbecued Chicken

Posted on by
Reply

In the craziness of this week, I did get to try a new recipe.  Grilled Asian Barbecued Chicken.  Of course, I modified the recipe to make the chicken in a crockpot.  Served with brown rice and steamed green beans.

Super easy, and SUPER tasty!  I highly recommend!  I’m sure the grilled version of this recipe is excellent as well!

Crockpot Asian Barbecued Chicken

1 jar (8 oz) hoisin sauce
1/4 cup soy sauce
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons sesame oil
1/2 teaspoon ground ginger
1 whole chicken (3 to 3 1/2 lb) (I remove as much skin as I can, you could easily use boneless, skinless pieces as well)

  1. In medium bowl, mix hoisin sauce, soy sauce, mustard, lemon juice, sesame oil and ginger.
  2. Place chicken in crockpot*.Pour mixture over top of chicken.
  3. Cook on Low 8-10 hours. Remove chicken (it’ll pretty much shred itself and fall off the bone) and serve with rice.

*I try to put the chicken breast side down, so that the breast which is the least fatty is submersed in the liquid.  Legs sticking out the top are less likely to dry out.

Chicken Macaroni Bake

Posted on by
Reply

I had this recipe set aside to try. Chad is always up for a good hotdish (or casserole as you may call it).

Last week I made a turkey breast in the crockpot, so I used the leftovers for this instead of chicken. It was delicious!! Total comfort food and easy to prepare ahead of time. I’m not so sure about what is involved with buttered bread crumbs, so I just crumbled some Ritz crackers over the top.

Chicken (or Turkey) Macaroni Bake

1/4 cup Onions, chopped
2 Tablespoons butter or margarine
1/4 cup milk
10.5 ounces cream of chicken soup
1 1/2 cups chicken (or Turkey), cooked & cubed
4 ounces cheddar cheese, shredded
8 ounces pasta, any variety, cooked
1/8 cup buttered bread crumbs or Ritz cracker crumbs

Prepare pasta according to package directions. Brown onion in butter. Stir in soup, chicken, milk, and 3/4 cups cheese; heat until cheese melts. Blend sauce with cooked noodles; pour into buttered baking dish. Mix the remaining cheese and bread (cracker) crumbs and place on top. Bake at 350 for 30 minutes or until hot.

Krystal’s Perfect Marinade

Posted on by
Reply

I had chicken thawed for one recipe, but then decided it’d be good to grill with the fresh sweet corn we had.  I found this recipe which got good reviews and I had all the ingredients on hand.

It was excellent, I used reduced-sodium soy sauce. And only about 1 lb of chicken, so I would probably halve the marinade next time if I don’t make at least 2 pounds of chicken.

Krystal’s Perfect Marinade for BBQ or Grilled Chicken

1/2 cup brown sugar
1/2 cup balsamic vinegar
1/2 cup soy sauce
1/4 cup olive oil
2 tablespoons Worcestershire sauce
2 tablespoons sesame oil
4 cloves garlic, chopped
1/2 teaspoon ground black pepper

  1. Whisk together the brown sugar, vinegar, soy sauce, olive oil, Worcestershire sauce, sesame oil, garlic, and pepper until the sugar has dissolved.
  2. Marinade for 2 hours and then grill.

Asian Chicken in Lettuce Wraps

Posted on by
Reply

This is a recipe I’ve made before, so unfortunately I can’t count it for Whip It Up. But I’ve never posted it out here before (discovered pre-blog) and I made it for friends today who want the recipe. So I’m putting it out here.

It’s a nice light meal that is easy to prepare ahead. Great for summer and guests! It originally comes from BellyBytes.com, but I’ve made a few changes including increasing the amounts to make more. And I tend to eyeball stuff so feel free to adjust the amounts to taste.

Asian Chicken in Lettuce Wraps

serves about 10

2 1/4 lbs chopped cooked skinless chicken breast*
2/3 cup rice vinegar
1/3 cup light soy sauce
1/3 cup sesame oil
1 can chopped water chestnuts
1 cup chopped green onions
1/2-3/4 cup chopped red pepper (optional)
chow mein noodles (canned) or fried puffed up rice sticks (crisp)
sliced almonds (optional**)
Asian seasoning*** or seasoned salt and pepper
shredded carrots
shredded red and green cabbage****
20-30 butter lettuce leaves or Boston Bibb lettuce (2 heads)
Peanut sauce (see recipe below)
Asian dipping sauce or Asian Chile sauce (store-bought)

Directions
In a medium glass bowl, combine chicken, vinegar, soy sauce, sesame oil, water chestnuts, red pepper, almonds (if desired) and green onions. Mix well. Season to taste with seasoning. (If you’re making it ahead, put it in the refridgerator now) Before serving, cover and heat in microwave oven, 3-4 minutes, until warm.

Prepare peanut sauce. On platter, arrange a mound of chicken mixture and separate mounds of chow mein noodles, carrots and cabbage along with a stack of lettuce leaves. Add small containers each of peanut sauce and Asian dipping sauce to platter. To serve, place some of chicken mixture on a lettuce leaf, top with some carrots and cabbage***** and roll up in leaf. Dip into peanut sauce and Asian dipping sauce as desired.

Peanut Sauce:
2/3 cup peanut butter
3 tablespoons hot water
juice from 1 lime
1/4 teaspoon Chili powder
2 to 3 tbsp bottled plum sauce

Directions:
Combine peanut butter and hot water; mix with fork until well blended. Blend in lime juice, chili powder and plum sauce until well blended.

* I cooked overnight in the crockpot on low with some chicken broth and Asian seasoning.

** I’m allergic, so I always opt “no”
*** I have Pampered Chef brand currently..
**** I just bought a bag of coleslaw mix
***** Add small amounts of different vegetables such as chopped celery, pea pods, mushrooms or zucchini or chopped blanched asparagus to chicken mixture if desired.

Basil Chicken Strips

Posted on by
1

Last weekend, I was just looking for something new to make this week.  So I pulled out my Taste of Home’s Quick Cooking 2002 book.  Not sure what led me to that cookbook, other than it’s pretty reliable home cooking.  Here’s what I found: Basil Chicken Strips.

Was the recipe easy to follow?

Yes! Extremely easy!  Not much measuring, and only one pan!  Quick to cook and quick clean-up!

Did the dish taste good?

Yes, very good! I served it with Parmesan Noodles (from a box) and steamed green beans!

Would you make it again?

Definitely, it was very good and very easy!  I doubled the recipe, since I had to thaw a whole package of chicken, so I might cut back on the butter, because 6 tbsp seemed like a lot! The kitchen definitely smelled like vinegar while (and after) I was cooking, so that was a drawback, but still very good!  And it looked really good on the plate. I should have taken a picture. Great weeknight meal!

Basil Chicken Strips

1/2 pound boneless skinless chicken breasts, cut into strips
2 tablespoons all-purpose flour
3 tablespoons butter
2 tablespoons red wine vinegar
1/2 teaspoon dried basil

In a large resealable plastic bag, shake chicken strips and flour until coated. In a large skillet over medium-high heat, melt butter. Add the chicken; saute for 5 minutes. Stir in the vinegar and basil; cook until chicken juices run clear. Yield: 2 servings.

Honey-Mustard Chicken with Potato Wedges

Posted on by
Reply

Well, I signed up for the Whip It Up Challenge again this summer!  And I’m looking forward to the peer pressure of trying new recipes! It doesn’t start for a couple weeks, but here is one I tried last night!

I found it in a Rachel Ray magazine, but you can find the recipe here as well.

Was the recipe easy to follow?

Yes! It was very easy. I was able to prep the chicken and potatoes and entertain Maria at the same time (well, Curious George helped too!)  The only real change I made was that I just sprayed the potatoes with olive oil spray before putting them on the grill, instead of mixing them in the bowl with olive oil.

Did the dish taste good?

Yes, it was very very good. I didn’t serve it with chives or the lime wedges, because I forgot to go out and cut the chives out of my herb garden (which only has chives right now) while it was on the grill. And didn’t get around to slicing the 2nd lime.

Would you make it again?

Most definitely. It was very tasty and easy!! Chad and I both thought it was great. It was hard to tell with Maria, she is so hungry after daycare that she eats a ton so isn’t always hungry when we eat dinner. She just likes to sit with us and pretend to eat, I think.

Honey-Mustard Chicken with Potato Wedges

3 tablespoons honey
3 tablespoons spicy brown mustard
2 tablespoons vegetable oil 2 limes, 1 juiced and 1 cut into 8 wedges
8 skinless, bone-in chicken thighs
2 large baking potatoes (about 12 ounces)
3 tablespoons extra-virgin olive oil (or olive oil spray)
Salt and pepper
2 tablespoons chopped fresh chives

In a resealable plastic bag, combine the honey, mustard, oil and lime juice. Add the chicken and let marinate at room temperature for 20 minutes.

Meanwhile, in a large saucepan, combine the potatoes and enough salted water to cover; bring to a boil. Cook the potatoes for 20 minutes, then drain and let cool slightly. Slice the potatoes lengthwise into 1-inch wedges. Transfer to a bowl and gently toss with the olive oil (or spray with olive oil spray); season with salt and pepper.

Preheat a grill to medium-high. Add the chicken and potatoes, cover the grill and cook for 10 minutes on each side.

Serve the chicken with the lime wedges and potatoes. Sprinkle the chives over the potatoes.

Print Text Version

Oven Baked Chicken

Posted on by
Reply

On Sunday, I decided to make chicken and cheesy potatoes. I’ve made this recipe before, and it is extremely easy and tasty too.  It’s from the Betty Crocker website. I think I originally found it on a box of Bisquick.  I don’t know why I apparently like to use Bisquick. It just makes things easy, I guess!  But this is a good one.

The a couple things I did differently than the recipe was remove the skin from the large piece of chicken, then I increased the butter by about 1 tbsp. I left it on the wings and some of the smaller parts of the other pieces, to prevent the actual meat from drying out. And I used the reduced fat Bisquick.

Oven-Baked Chicken

2  tablespoon butter
2/3  cup Reduced Fat Bisquick® mix
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 cut-up whole chicken (3 to 3 1/2 pounds)  – Remove skin from large pieces.

  1. Heat oven to 425°F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
  2. Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
  3. Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.

[print_link]