Chicken, Uncategorized

No Peak Chicken

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We’ve all seen the easy peasy No Peek Chicken on Facebook. I found my recipe at Easy Recipes. Everyone raves about this recipe. I’ve had probably 20 people on my Facebook that posted about making it. Each and every one of these people raved how amazing it is. I decided to make it. This is actually the second time I’ve made it. My guys like it a lot. The only thing I’ve had to do is blend the cream of mushroom soup, because they wont eat the mushrooms. Other than that it’s not a lot of dishes to wash. That’s one of my favorite things about this recipe! Enjoy ya’ll.

1 box Uncle Ben’s Long Grain Wild Rice (original recipe I ACTUALLY USE 2 BOXES)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
(You can add another can of water for moister rice.)
Chicken Breasts
In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water. I always add the extra can of water because I like moist rice.
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil……
Bake at 350 degrees for 2 1/2 hours and “Don’t Peek!”
Your house will smell amazing
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Chicken

Chicken Pot Pie

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Boy….the memories. My mother used to make this recipe for me when I was little. I don’t make it nearly enough. However, it’s one of those recipes, I really have to be in the mood for. That was tonight. There’s something about the tangy buttermilk in the dough that just brings this recipe together so perfect. Enjoy it ya’ll.

1 cup buttermilk

1 cup self rising flour

1 stick butter

2 cups chicken broth

3-4 pieces Chicken breasts

cream of chicken soup

3 carrots, cut into pieces

8 oz frozen peas

3 potatoes, cubed

Boil chicken until done. Cook carrots, peas, and potatoes until tender, but firm.  In a glass baking dish put the soup, and chicken broth in. Add veggies and diced chicken. Add salt and pepper. In a separate bowl, add flour, milk, and butter. Mix. Then pour over the mixture. Bake at 350 degrees until browned.

NOTE: IF the mix doesn’t have enough liquid in it, add a little more. Generally, I like to see it almost covering the veggies and chicken.

Chicken, Uncategorized

Orange Chicken

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One little fact about my life is I used to live at Fort Leonard Wood, MO. We ate some of the best food here; Chinese, Mexican, American. Unfortunately, moving to NC we lost the yummy Chinese food. We’ve yet to find a great Chinese restaurant around here. I decided to research all kinds of recipes and just make my own. Here’s the recipe I came up with.

1/4 Cup BBQ sauce (sometimes you may need a little more depending on your taste)

1/4 Cup of Orange Marmalade

1 Tablespoon Ginger, minced

1 Tablespoon Garlic, minced

2 Tablespoons soy sauce

dash of pepper

pinch of red pepper flakes

cornstarch

3 Chicken breasts

Cut Chicken into bite size pieces. Coat with cornstarch and set aside. In a sauce pan add all other ingredients and simmer on low. Meanwhile, fry chicken in a deep fryer or pan fry it in a few tablespoons of oil. Set aside until all chicken is cooked. Once chicken is cooked, add all into the pan without oil in it. start adding the sauce a little at a time to coat. Serve. ENJOY!

Chicken, Uncategorized

Chicken and Dirty Rice

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I love chicken and rice. This is one of my favorite meals. It’s very tender chicken. I usually use chicken breasts for mine. You just have to be careful that it doesn’t dry out. It’s been a crazy whirlwind of a month for us here. I’ve noticed I’ve been wanting more and more comfort foods. I hope you enjoy this as much as I do!

Marinade:

1 teaspoon salt

1 teaspoon garlic powder

1 1/2 teaspoon paprika

1/2 teaspoon pepper

1/2 teaspoon dried minced onion

1/2 teaspoon cayenne

1/2 teaspoon oregano

1/4 teaspoon red pepper flakes

1 teaspoon lemon juice

enough olive oil to make a paste

Remaining ingriedents:

2 tablespoons olive oil

1 link of smoked sausage cut into 1/4 inch slices

4 chicken thighs, breasts, etc

1 medium yellow diced onion

1 jalapeno pepper or green pepper for milder

2 celery stalks, diced

1/4 teaspoon cayenne pepper

pinch of red pepper flakes

salt and pepper, to taste

1 cup of dry long grain rice

2 1/4 cups chicken stock or broth

combine the marinade ingredients in a small mixing bowl. Add chicken and turn to coat. Set aside.

preheat oven to 350 degrees.

add drizzle of olive oil to a Dutch oven and heat over med-high heat. brown the sausage on both sides and transfer to a plate. add chicken and sear for 2-3 minutes.

transfer chicken to a plate with the sausage and use a paper towel to wipe out any black bits from the pan. lower heat to medium low and add the chopped onion, pepper, and celery. sauté for 2-3 minutes. or until soft. add cayenne, red pepper flakes and salt and pepper and stir. add rice and chicken stock. Stir. Let simmer for 1 minute. Add chicken and sausage on top and pour in juices that were left on the plate return to a simmer and cover. bake at 350 degrees for 35 minutes  covered. Remove cover and bake about 5-10 minutes or until the liquid is absorbed.

Chicken

Chicken and Rice Parmesan

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We found this recipe. I have no idea where or how long ago. What I do remember though, is that we wrote it on a piece of paper and stuck it in a notebook. For the longest time I never made it. Suddenly one day I decided that it was time to try it. I sat there and wondered, why in the world did I never make it before? It’s amazing. My family gobbled it up. There was nothing left! I was happy about this, but sad too. Only because I didn’t get to have it for lunch the next day.

1 tablespoon olive oil

1/2 cup chopped onion

1 1/2 teaspoon minced garlic

1/2 teaspoon thyme

1 lb chicken

1/2 cup white cooking wine

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups uncooked rice

1 cup chicken broth

3/4 cup parmesan cheese

3 tablespoons dried parsley OR 1/4 cup chopped fresh parsley

Heat oil in a frying pan, add Onion and thyme. Add garlic. Sauté until cooked. Add Chicken. Brown Chicken. Add white wine. Add salt. Add pepper. Cook until almost all of the liquid is gone. Add rice. Add Chicken broth. Stir well.  Cover! Cook til rice is cooked. Add parsley. Add parmesan.

Chicken

All Purpose Marinade

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I love chicken. It’s my second favorite love. I love my grill too. What I love about this recipe is it’s sweet, it’s tangy, it’s salty, it just blends well. I invited a cub scout parent over once while he was having a rough time after a separation. We were just trying to be nice. Now every time I see this fellow, he says…About that chicken! LOL

1 cup of vegetable oil or olive oil

3/4 cup soy sauce

1/3 Cup lemon juice

1/4 cup Worcestershire sauce

1/4 cup prepared mustard

1 tablespoon black pepper

2 large garlic cloves

Chicken, Beef, or Pork. You could possibly use another meat, but I’ve not tried it.

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Add all ingredients together.

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Mix!

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Marinade 8-24 hours. Grill or bake

Chicken

BBQ Chicken Nachos

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Eight years of marriage and my husband takes me to this restaurant called Copper River Grill. We had this really sweet waitress named Denae. She suggested we try these BBQ chicken nachos. We did and we loved them. We decided to try to cook it ourselves at home and maybe we could reminisce about our sweet eight year anniversary.

1 bag tortilla chips

3 chicken breasts

Mexican dipping cheese

1 bottle of bbq sauce

 

Mix 1/2 cup water with half a bottle of BBQ. Add the chicken. Cook in crockpot for 6-8 hours. Separate into chunks and add back to bbq sauce. Add tortillas to a plate and heat in microwave for about 40 seconds. Also prepare the Mexican dipping sauce per directions.