Chicken Tostada Upside Down Bake

Have I mentioned how much I love Picky Palate?  Wow - Jenny Flake can cook!  I tried this recipe Monday night, and it was deeeeelicious! 

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 cloves fresh garlic, minced
4 small or 3 large boneless skinless chicken breasts, shredded and lightly seasoned with salt and pepper
1 can diced tomatoes, fire roasted is great with this recipe
1 can corn, drained
1 can black beans, drained
1 can black olives, chopped
1 packet ranch dressing seasoning packet
1 1/2 tablespoons ground cumin
Pinch of kosher salt and pepper
1/2 cup fresh chopped cilantro
1 can Pillsbury Crescent Rolls, in the sheet form
1 tablespoon extra virgin olive oil
1/4 teaspoon Lawry’s Garlic Salt with Parsley
1 cup shredded cheddar cheese

1. Preheat oven to 350 degrees F. Heat oil in dutch oven or other large pot over medium heat. Saute onions for 5 minutes then add in garlic; cook for an additional 1 minute. Add chicken, tomatoes, corn, black beans, olives, ranch seasoning, cumin, salt and pepper. Stir and cook for 5 minutes, until heated through, then stir in cilantro. Pour into a 9×13 inch baking dish that’s been sprayed with non stick cooking spray. Place Crescent Roll sheet over top of chicken mixture, brush lightly with olive oil and season with garlic salt.  Bake for 20 minutes, until just starting to brown. Top with cheese and bake for an additional 15-18 minutes or until cheese is melted and crescent dough is cooked through. Remove and let cool for 10 minutes before serving.

Original source: www.picky-palate.com

Slow Cooker Buffalo Wing Sandwiches

Tom claims that I should be able to win some sort of contest with this combination. Needless to say it was a huge success. It is not kid-friendly - way too spicy! Here's the plan: slow cooker buffalo wing sandwiches with homemade ranch dressing and french fried onions.

Boneless chicken breasts
Frank's RedHot buffalo wing sauce

Put chicken in the slow cooker and cover with wing sauce. Cook on low for 3 hours or until done. Remove chicken and shred with two forks. Pour remaining sauce through a sieve to separate out any leftover chicken fat or other drippings from the sauce. Return "clean" sauce to the slow cooker along with the shredded chicken. Keep warm until time to serve.

1/2 T Hidden Valley Ranch Dressing Mix
1/2 c mayonnaise
1/4 c buttermilk
1/8 t cracked black pepper
1/16 t paprika
1/16 t garlic powder

Combine ingredients to make ranch dressing.

To make sandwiches, put the chicken on rolls, then top with extra hot sauce, ranch dressing, and French's Fried Onions. Yummy!

Cheesy Chicken and Wild Rice Casserole

1.5 T extra virgin olive oil
1/2 medium onion, finely diced
1.5 stalks celery, finely diced
1.5 carrots, peeled and diced
1 T fresh minced garlic
1 c shredded, cooked chicken breast
1 c steamed white rice
1 c prepared wild rice
1 t kosher salt
1/4 t black pepper
1/8 t garlic salt

Cheese Sauce
2 T butter
1/8 c all purpose flour
1/8 t kosher salt
1/8 t black pepper
1 c chicken broth
1 c shredded cheddar cheese

Top with 3/4 c shredded cheddar cheese

Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low.

To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Pour cheese sauce into rice mixture then transfer to a 8 x 8 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve.

Original source: www.picky-palate.com

Southwest Shredded Chicken Three-Bean Chili

This was easy to whip together. I used chicken that I popped in the oven earlier in the day. At dinner, it took me about 20 minutes total to pull together (including the corn muffins I made in my mini cupcake maker).

4 medium boneless skinless chicken breasts, cooked and shredded
2 Tablespoons extra virgin olive oil
1 large onion, finely chopped
1 large bell pepper, chopped
4 cloves garlic, minced
3 14 oz cans chicken broth
16 oz can black beans, drained
16 oz can red kidney beans, drained
16 oz can cannellini beans, drained
15 oz can Muir Glen Fire Roasted Diced Tomatoes
6 oz tomato paste
1 Tablespoon Tabasco hot sauce
1 Tablespoon fresh lime juice
2 heaping Tablespoons chili powder
1 heaping Tablespoon cumin
1 ¼ teaspoon salt
½ teaspoon fresh cracked black pepper

Heat olive oil in a large dutch oven over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic and shredded chicken breast; cook for 1 minute then stir in chicken broth, beans, tomatoes, tomato paste, hot sauce, lime juice, chili powder, cumin, salt and pepper. Cook on medium heat for 5 minutes then reduce heat to low and simmer until ready to serve.

Original recipe: http://www.picky-palate.com/

Crockpot BBQ Chicken

A few months ago, my friend Jessica made me dinner. It was spectacular - crockpot BBQ chicken sandwiches. When I asked her for the recipe, she said she was a little embarrassed to share it because it was so easy. Well, sorry Jessica - it was sooooo good, I have to share it with the world! I hope you don't mind! :)

This is the BBQ chicken I used on yesterday's BBQ chicken-crusted smoked macaroni and cheese.

Chicken breasts
1 bottle of BBQ sauce - choose your favorite (ours is good old Kraft Original)

Place the chicken breasts in the crockpot and cover with BBQ sauce. Turn on low for 4 hours.

VOILA!

Shred the chicken with two forks. Put the chicken on buns and make chicken sandwiches or use the chicken for some other use: macaroni and cheese, BBQ chicken pizza, BBQ chicken salad... Yummy! Thanks so much, Jessica!

BBQ Chicken-Crusted Smoked Macaroni and Cheese

This is to die for... really - it's not very good for you. But - it tastes awesome!

1/2 lb cellentani (use any pasta of choice)
2.5 T butter
2.5 T flour
1/4 t salt
1/4 t fresh cracked black pepper
2 c milk, I used 2%
2.5 c shredded smoked cheddar cheese
1 c shredded BBQ Chicken - stay tuned for a recipe
1/2 c shredded smoked cheddar cheese

Preheat oven to 350 degrees F. Cook pasta according to package directions; drain and set aside.

Melt butter into a large dutch oven or pot over medium heat. Whisk in flour, salt and pepper; cook for 1 minute stirring. Slowly whisk in milk until smooth. Increase heat to medium high, stir continuously until liquid thickens and comes to a low boil. Reduce heat to low and stir in cheddar cheese until smooth then add cooked pasta. Pour mixture into a square baking dish then top evenly with BBQ chicken. Sprinkle with additional cheddar cheese and bake for 25-30 minutes or until hot and bubbly.

Let cool for 5-10 minutes and serve.

Original recipe: http://www.picky-palate.com/

Honey Mustard Pretzel Chicken

This wasn't necessarily awesome the first time around; however, I think it has potential. For me, the Dijon mustard was a little too horseradish-y. I think I'll use prepared honey mustard dressing next time around (instead of making my own). If I make my own, I may use plain yellow mustard instead of Dijon. Either way, Tom loved it, and with a couple changes, it could be a go-to.

4 boneless chicken breasts
3/4 c Dijon mustard
1/4 c mayonnaise
2 T honey
1/8 cayenne pepper
2 garlic cloves
1 minced green onion
salt
pepper
1 c crushed pretzel

Preheat oven to 340 degrees.

Pound/flatten chicken breasts until about 1/4 inch thick. Combine mustard, mayonnaise, honey, cayenne pepper, garlic, green onion, and salt and pepper to taste. Set half of mixture aside to be used as dipping sauce. Coat chicken completely in remaining mustard mixture, and then dredge in pretzel crumbs. Place coated chicken on baking sheet and bake for about 30 minutes or until chicken is cooked through and juices run clear.

Slow Cooker Asian Chicken

I got this recipe from my mommy friend, Lisa. It was delicious. This time, I served it with plain rice. Next time around, I think I'll stir fry some carrots and baby corns to serve with the rice.

4-6 boneless, skinless chicken breasts2/3 c soy sauce1/4 c brown sugar1/4 c water2 cloves garlic, minced2 t ground ginger2 cans sliced water chestnuts1 bunch green onions, chopped

Place chicken in slow cooker. Mix together soy sauce, brown sugar, water, garlic and ginger. Spread water chestnuts and green onions over chicken and pour soy sauce mixture over the top. Cook on low for approx. 5 hours.

Italian Chicken with Chickpeas

My mom would love this meal. It's got her favorite: chickpeas! I served it over rice.

1 pound chicken breast tenders
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 1/3 cups sliced onion
1 cup green bell pepper strips
1/2 teaspoon bottled minced garlic
1 (15 1/2-ounce) can chickpeas, drained
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained

Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until browned. Add onion and bell pepper; sauté 4 minutes. Reduce heat to medium. Add garlic, chickpeas, and tomatoes; cover and cook 8 minutes or until thoroughly heated.

Pasta Stir Fry

This was a good one... will definitely add it to our regular rotation. I left out the scallions and used jarred ginger.

1 (16-ounce) package whole wheat linguine
Salt
2 tablespoons canola oil
1 medium onion, sliced
1 red bell pepper, sliced
1 (1-inch) piece ginger, peeled and diced
1/2 small eggplant, sliced into small chunks, about 2 cups
2 cloves garlic, finely sliced
1 cup frozen broccoli florets, thawed
1 (15-ounce) can diced tomatoes
2 tablespoons soy sauce
1 chicken breast, cooked and sliced
2 scallions, sliced, for garnish

Cook the pasta in boiling salted water.

While pasta is cooking, heat canola oil in a large saute pan or wok over high heat. Add onion, red pepper, ginger, eggplant and cook for about 1 minute. Add garlic, broccoli, tomatoes, and soy sauce and cook for another 2 minutes. Drain pasta. Add it and the chicken to the vegetable mixture, toss and cook for another minute.

Transfer to serving bowls and garnish with scallions.

Citrus Chicken and Rice

This is an old recipe, but I love it. It's especially good in the summer (or on a 90 degree day at the end of September).

4 boneless chicken breasts
1 can chicken broth
1/2 c orange juice
1 medium onion, chopped
1 c uncooked regular long-grain rice
3 T chopped fresh parsley (or 1 T dried parsley)

In nonstick skillet, cook chicken (I usually season with salt, pepper, and poultry seasoning). Set chicken aside.

Stir in broth, orange juice, and onion. Heat to a boil. Stir in rice. Reduce heat to low, cover, and cook 10 minutes.

Return chicken to pan. Cover and cook 10 minutes or until rice is cooked and liquid is absorbed. Remove chicken to plate. Stir parsley into rice mixture.

Chicken and Biscuit Casserole

Oh my goodness, this was spectacular. I think this may be a go-to for my next meals on wheels delivery for my moms' group!

1/8 c butter
1 clove garlic, minced
1/4 c chopped onion
1/4 c chopped celery
1/4 c chopped baby carrots
1/4 c flour
1 t white sugar
1/2 t salt
1/2 t dried basil
1/4 t pepper
2 c chicken broth
1/2 c frozen peas
2 c cubed chicken (olive oil, salt, pepper, and poultry seasoning)
1 tube refrigerated buttermilk biscuits

Preheat oven to 350 degrees. Spray a 9 x 9 baking dish with Pam.

In a skillet, saute chicken in olive oil, salt, pepper, and poultry seasoning. When cooked through, remove the chicken from the pan and keep warm. In the same skillet, melt butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, basil, and pepper. Stir in broth and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.

Place nine biscuits over top chicken mixture in the baking dish.

Bake in preheated oven for approximately 20 minutes or until the biscuits are cooked through.

Lemon Herb Chicken

2 T Olive oil
2 T Lemon juice
2 T Parmesan cheese, shredded
1 t Thyme
1 t Salt
1/4 t Pepper
1 t Lemon peel, grated
Chicken breasts

Combine all ingredients in a plastic bag. Marinate chicken for 30 minutes to 1 hour. Bake in 400 degree oven for 30 minutes.

Crock Pot Chicken Sandwiches

My friend Shannon recently made these sandwiches for us. They were spectacular, and I can't wait to make them myself!

1/2 c chicken stock
1/4 c brown sugar
1/4 c vinegar
1 T soy sauce
1/2 c ketchup
Sliced onion
Black pepper
Enough chicken to feed your family- boneless skinless breasts or thighs work best

Place chicken in crock pot. Sprinkle with pepper and top with as many onion slices as desired. Combine rest of ingredients and pour over onions. Cook on low 6 to 8 hours.

Serve on a potato roll with a slice of cheddar cheese.

Feta-Topped Chicken

By popular demand...

1/2 c creamy Cesar dressing
2 T chopped fresh oregano
1/2 t lemon pepper seasoning
4 chicken breasts
3/4 c feta cheese

Heat oven to 400 degrees. Line a baking dish with foil. In a small bowl, combine dressing, 1 T of oregano, and lemon pepper seasoning. Mix well. Place chicken in lined baking dish. Pour mixture over chicken. Bake for 25 minutes. Sprinkle cheese over chicken and cook for 10 more minutes. Sprinkle with oregano before serving.

Thai Chicken with Broccoli

This is Tom's favorite dinner.

2 chicken breasts
spaghetti
broccoli
3/4 c Italian dressing
2 T honey
2 T crunchy peanut butter
2 T soy sauce

Use 1/4 c Italian dressing to marinate chicken. Bake or saute chicken and then cut into bite-size pieces.

Boil spaghetti. Add broccoli during last 4 minutes of boil.

Combine remaining ingredients to make sauce. Drain spaghetti and broccoli, add sauce and chicken. Mix well and serve.

Emeril's New Orleans Pasta

Everyone knows that my favorite restaurant food is Sweetwater Tavern's jambalaya pasta. Anyway, I've been attempting to recreate their recipe. Here's the best copycat so far!

1/2 cup boned, skinned and julienned chicken breasts (about 4 ounces)
2 1/2 teaspoons Emeril's Original Essence
1 tablespoon olive oil
2 ounces chopped andouille or chorizo sausage
1/2 pound peeled and deveined medium shrimp
1/4 cup chopped green onions
1 tablespoon minced garlic
1 1/2 cups heavy cream
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/2 teaspoon salt
1/2 cup coarsely grated fresh Parmesan cheese, in all
1/2 pound fettuccine

Toss the chicken strips with 1 teaspoon of the Essence.

Heat 1 tablespoon oil in a large skillet over high heat. Add the seasoned chicken and cook, shaking the skillet occasionally, for about 1 minute. Add the andouille and cook, shaking the skillet and stirring, for 1 minute. Add the shrimp and the remaining 1 1/2 teaspoons Essence and cook, stirring, for 1 minute. Stir in the green onions, garlic, and cream and cook for 2 minutes. Stir in the Worcestershire, hot pepper sauce, salt, and 1/4 cup of the Parmesan and simmer for 3 minutes.

Cook the pasta in a large pot of boiling salted water according to package directions. Drain in a colander. Add the cooked fettuccine and toss until the pasta is heated through and thoroughly blended with the sauce, about 1 minute. Remove from the heat. Makes about 5 cups.

To serve, allow 1 1/4 cups per portion in pasta bowls. Sprinkle each portion with the remaining Parmesan, 1 tablespoon per serving.

Makes 4 main-course servings.

Tasty Onion Chicken

So - a while back Syd and I were at Costco, and they were passing out their samples. Usually, I skip the samples, but this time, they were offering mashed potatoes, so I went for it. The mashed potatoes were great, and they topped them with French's fried onions. Anyway, they totally got me. I bought the mashed potatoes and the fried onions. So - now - I have an enormous bag of fried onions, which I've never really used before in recipes (it could take years to go through the bag if I only use them to top mashed potatoes). I was looking for something to do with them and came across this recipe. It was delicious! Definitely a new addition to our regular rotation.

1/2 cup butter melted
1 tbls. Worcestershire
1 tsp. ground mustard
1 large can french fried onions
1 1/2 pds. chicken tenders

Combine butter, Worcestershire, and ground mustard. Place french fried onions in a large zip loc and crush. Place in a separate bowl. Dip chicken in butter mixture, then coat with onions. Place in a pam sprayed casserole dish and drizzle with remaining butter mixture. Bake uncovered at 400 for 25-30 minutes.

Spicy Verde Chicken & Bean Chili

Our very favorite chicken chili... really good on a day when you're expecting oh - like 30 inches of snow!

2 tablespoons butter

1 large onion, chopped (about 1 cup)

1/4 teaspoon garlic powder or 1 clove garlic, minced

1 tablespoon all-purpose flour

2 cups Swanson® Chicken Stock

2 cups shredded cooked chicken

1 can (about 15 ounces) small white beans, undrained

1 can (4 ounces) chopped green chiles, drained

1 teaspoon ground cumin

1 teaspoon jalapeño hot pepper sauce

Shredded Monterey Jack cheese

Melt the butter in a 12-inch skillet over medium heat. Add the onion and garlic powder. Cook and stir until the onion is tender.

Stir the flour into the skillet. Cook and stir for 2 minutes. Gradually stir in the stock. Cook and stir until the mixture boils and thickens.

Stir in the chicken, beans, chiles, cumin and hot sauce. Heat to a boil. Reduce the heat to low.

Cook for 20 minutes, stirring occasionally.

Serve topped with cheese and cilantro, if desired.

Chicken a la King

This was one of my favorite meals growing up. We usually serve it over rice.

1 tablespoons butter
1 tablespoons olive oil
1/8 cup flour
3/4 cup milk
3/4 cup chicken stock
pepper
salt
dash of allspice
1/2 cups carrots
1/2 cup peas
cooked, diced chicken
parsley
rice

In a large pot over medium high heat, add the butter and olive oil. When the butter has melted, stir in the flour and cook for 1 minute. Slowly add the milk and chicken stock, stirring constantly, and bring to a boil. Cook for 3 - 5 minutes or until the sauce is thickened and coats the back of a spoon. Season with pepper, salt and allspice. Stir in carrots, peas, chicken, and parsley. Continue cooking until heated through. Serve over rice.