I had my little cousin over this weekend and decided to have a nice BBQ yesterday with the 3 of us. I had some chicken wings that I decided to make a marinade for myself. The result = soooo delicious!
Buffalo Wings (Caution: may be hot for some!)
7 chicken wings
½ to ¾ cup of your favorite hot sauce (I did not measure)
1-2 tsp ground black pepper
1-2 tsp salt
1-2 tsp chili powder
1-2 tsp crushed red pepper
1-2 tsp BBQ seasoning
1. Add all ingredients together in a Pyrex bowl. Cover, shake to mix well and refrigerate for at least 45 minutes prior to cooking.
2. Grill to your desired level.
3. Enjoy!
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Monday, August 2, 2010
Thursday, July 8, 2010
Chicken with Creamy Artichoke Sauce
I had a hankering for artichokes yesterday and I already had taken chicken out for dinner so I went on the hunt for a new recipe. This one comes from Living Insanity's Blog . It was delicious but in the future, I will probably chop the artichokes up more and only use ½ - ¾ of the can instead of the full can.
· 3 skinless, boneless chicken breast (I used 1.5 lbs of chicken tenders)
· 1 teaspoon salt
· 1 teaspoon freshly ground black pepper
· 2 tablespoons butter
· 1/2 cup all-purpose flour
· 1/2 cup dry white wine
· 1/2 cup plus 2 tablespoons fat-free, less-sodium chicken broth
· 1 can quartered artichoke hearts, drained
· 4 oz. cream cheese
· 1 1/2 tablespoons flour
· 1 tablespoon fresh lemon juice
1. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.2. Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Add wine, broth, garlic and artichokes to pan, scraping pan to loosen browned bits; cook 2 minutes. Add cream cheese and stir until melted. If sauce needs to thicken, mix 2 tablespoons of broth with 1 1/2 tablespoons flour (mix together in a cup and then add) and add to sauce.
4. Remove from heat; stir in juice. Serve sauce over chicken & pasta
Weight Watchers indulgence! 1 serving = 9 points
Tuesday, May 11, 2010
Slow Cooker: Taco Chicken
- 3 boneless skinless chicken breasts
- 20 oz of hot chili beans
- 8 oz tomato sauce
- 8 oz diced tomatoes
- 8 oz corn
- 1 package of taco seasoning
- 2 packages of sazon
- 2 tbsp chili powder
- 3 tsp of sofrito
- 2 tsp of cumin
- 2 tsp of onion salt
- 2 tsp of garlic powder
- 2 tsp crushed red pepper
- 1/4 cup of hot sauce
Throw everything in the crock pot, mix and cook on high for 4 hours or low for 8 hours.
This is good alone or can even be used to make tacos.
- 20 oz of hot chili beans
- 8 oz tomato sauce
- 8 oz diced tomatoes
- 8 oz corn
- 1 package of taco seasoning
- 2 packages of sazon
- 2 tbsp chili powder
- 3 tsp of sofrito
- 2 tsp of cumin
- 2 tsp of onion salt
- 2 tsp of garlic powder
- 2 tsp crushed red pepper
- 1/4 cup of hot sauce
Throw everything in the crock pot, mix and cook on high for 4 hours or low for 8 hours.
This is good alone or can even be used to make tacos.
Slow Cooker: Chicken Tetrazzini
• 6 skinless, boneless chicken breast halves
• 2 tablespoons melted butter
• 1 (.7 ounce) package dry Italian-style salad dressing mix (can substitute with onion soup mix)
• 2 tablespoons butter
• 1 small onion, sliced and separated into rings (if you used onion soup mix substitute, omit)
• 3 cloves garlic, minced (can substiute with 1/2 tsp minced garlic from jar)
• 1 (10.75 ounce) can condensed cream of chicken soup (can substitute with cream of mushroom soup & 1 chicken boullion cube)
• 1/2 cup chicken broth (I used 1 cup instead)
• 1 (8 ounce) package cream cheese, softened
1. Place chicken in the slow cooker crock. Top with 2 tablespoons melted butter; sprinkle with Italian dressing or onon soup mix.
2. Cover, and cook on High for 3 hours.
3. Heat the remaining 2 tablespoons of butter in a large skillet over medium heat. Stir in onion and garlic; cook and stir until onion is soft, about 5 minutes. Mix in the cream of chicken soup, chicken broth, and cream cheese. Pour mixture over the cooked chicken in the slow cooker.
4. Cover, and continue to cook on Low until chicken in fork tender and the sauce has thickened, about 1 additional hour. **IF you chose to add 1 cup of chicken broth instead, cook on low for 20 minutes and then switch back to high for remaining 40 minutes. Once hour is up, unplug & let sit for 15-20 minutes COVERED!
I made this with egg noodles and poured them right into the crock to mix it with it.
Soooo yummy!
• 2 tablespoons melted butter
• 1 (.7 ounce) package dry Italian-style salad dressing mix (can substitute with onion soup mix)
• 2 tablespoons butter
• 1 small onion, sliced and separated into rings (if you used onion soup mix substitute, omit)
• 3 cloves garlic, minced (can substiute with 1/2 tsp minced garlic from jar)
• 1 (10.75 ounce) can condensed cream of chicken soup (can substitute with cream of mushroom soup & 1 chicken boullion cube)
• 1/2 cup chicken broth (I used 1 cup instead)
• 1 (8 ounce) package cream cheese, softened
1. Place chicken in the slow cooker crock. Top with 2 tablespoons melted butter; sprinkle with Italian dressing or onon soup mix.
2. Cover, and cook on High for 3 hours.
3. Heat the remaining 2 tablespoons of butter in a large skillet over medium heat. Stir in onion and garlic; cook and stir until onion is soft, about 5 minutes. Mix in the cream of chicken soup, chicken broth, and cream cheese. Pour mixture over the cooked chicken in the slow cooker.
4. Cover, and continue to cook on Low until chicken in fork tender and the sauce has thickened, about 1 additional hour. **IF you chose to add 1 cup of chicken broth instead, cook on low for 20 minutes and then switch back to high for remaining 40 minutes. Once hour is up, unplug & let sit for 15-20 minutes COVERED!
I made this with egg noodles and poured them right into the crock to mix it with it.
Soooo yummy!
Slow Cooker: Chicken and Dumplings
* 4 skinless, boneless chicken breast halves cut into bit sized pieces
* 2 tablespoons butter
* 2 cans condensed cream of chicken soup
* 1 packet of onion soup mix
* 1 package refrigerated biscuit dough, torn into pieces
* salt & pepper to taste
* garlic powder to taste
1. Place the chicken, butter, soup, onion mix & seasonings in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 45 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
This recipe calls for 2 packages of biscuit dough but I've done it and it's just too much.
* 2 tablespoons butter
* 2 cans condensed cream of chicken soup
* 1 packet of onion soup mix
* 1 package refrigerated biscuit dough, torn into pieces
* salt & pepper to taste
* garlic powder to taste
1. Place the chicken, butter, soup, onion mix & seasonings in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 45 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
This recipe calls for 2 packages of biscuit dough but I've done it and it's just too much.
Italian Stuffed Chicken
I tried this for the first time a couple weeks ago when I was sick of eating the same things on the South Beach Diet. It was amazingly delicious & we didn't think we even liked spinach! I'm made it again for mother's day and my parents loved it!
This also is a good recipe to use when preparing a romantic meal.
Serves: 2
3 boneless, skinless chicken breasts
4 cups of spinach (washed & chopped)
2 cups of shredded mozzarella cheese
12 oz diced tomatoes
2 tbsp tomato paste
1 chicken bouillon cube
½ cup water
3 tsp minced garlic
2 tsp oregano
2 tsp basil
To make sauce: In a saucepan, heat olive oil & 2 tsp of minced garlic (careful not to burn the garlic). Add in diced tomatoes, tomato paste, boullion cube, water, oregno and basil. Cook until flavors blend together. Season with salt & pepper, lower heat to simmer until sauce becomes a bit thicker
To make stuffing: In a saucepan, heat olive oil & 1 tsp of garlic. Add in spach and cook until wilted. Remove from heat, let cool for a minute. Add in 1 ½ cups of mozzarella cheese (enough to cover spinach). Allow cheese to melt, and then mix in with spinach so it is easier to work with.
Slice chicken breast lengthwise to create a pouch, careful not to cut in half. Fill with as much stuffing as you can, using toothpick of twine to keep it together. In a baking dish, pour enough sauce to cover bottom, put chicken on top & use remaining sauce to cover chicken.
Bake at 350 for 40-45 minutes. Add remaining cheese to top and cook for another 5 minutes.
Can be served by itself or onto of any pasta of your choosing.
This also is a good recipe to use when preparing a romantic meal.
Serves: 2
3 boneless, skinless chicken breasts
4 cups of spinach (washed & chopped)
2 cups of shredded mozzarella cheese
12 oz diced tomatoes
2 tbsp tomato paste
1 chicken bouillon cube
½ cup water
3 tsp minced garlic
2 tsp oregano
2 tsp basil
To make sauce: In a saucepan, heat olive oil & 2 tsp of minced garlic (careful not to burn the garlic). Add in diced tomatoes, tomato paste, boullion cube, water, oregno and basil. Cook until flavors blend together. Season with salt & pepper, lower heat to simmer until sauce becomes a bit thicker
To make stuffing: In a saucepan, heat olive oil & 1 tsp of garlic. Add in spach and cook until wilted. Remove from heat, let cool for a minute. Add in 1 ½ cups of mozzarella cheese (enough to cover spinach). Allow cheese to melt, and then mix in with spinach so it is easier to work with.
Slice chicken breast lengthwise to create a pouch, careful not to cut in half. Fill with as much stuffing as you can, using toothpick of twine to keep it together. In a baking dish, pour enough sauce to cover bottom, put chicken on top & use remaining sauce to cover chicken.
Bake at 350 for 40-45 minutes. Add remaining cheese to top and cook for another 5 minutes.
Can be served by itself or onto of any pasta of your choosing.
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