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Poultry

Chicken Cheddar Fajitas from HelloFresh

Chicken Cheddar Fajitas

Ingredients

2 Red onions, thinly sliced

2 bell peppers, thinly sliced

1 jalapeño, thinly sliced into rounds (remove ribs and seeds for less heat)

Zest and quarter 3 limes

2 Tbsp. Fajita seasoning

4 Tbsp. sour cream

1 lb chicken breast

2 Tbsp olive oil, divided

Flour or wheat tortillas

Shredded Cheddar cheese

Directions

1. In a small bowl, combine jalapeno and juice from two lime wedges. Set aside to pickle. Heat a tablespoon oil in a large skillet over medium-high heat. Add the onion, bell peppers and half of the fajita seasoning (you’ll use the rest later.) Cook, stirring, until softened and lightly charred, 4-5 minutes. Season with salt and pepper. Turn off heat; remove from pan and set aside.

2. Meanwhile, in a second small bowl, combine sour cream, a squeeze or two of lime juice, and lime zest to taste. Stir in water one tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

3. Pat chicken dry with paper towels. Thinly slice into strips; season with salt and pepper. Heat a large drizzle of oil in pan used for veggies over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until lightly browned, two-three minutes. Stir in veggies and remaining Southwest Spice. Continue cooking until chicken is cooked through, two-three minutes more.

4. Meanwhile, place tortillas on a baking sheet in a single layer; sprinkle evenly with cheddar. (For 4 servings, divide tortillas between 2 baking sheets.) Bake until cheese has melted, one to two minutes. TIP: Don’t let these sit in the oven too long. The tortillas should be soft, not crisp.

6. Divide the chicken mixture between tortillas. Drizzle with the sour cream and top with pickled jalapeño to taste. Serve with any remaining lime wedges on the side.

Source HelloFresh.com

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Taco Spaghetti

Taco Spaghetti

Ingredients

8 oz spaghetti

1-1/4 lbs lean ground beef or ground turkey

1 (1-oz) package taco seasoning

2/3 C. water

1 can (10.75-oz) cream of chicken soup

1 can (10-oz) R-otel diced tomatoes with green chilies, undrained

1 (8-oz) package Velveeta cheese, cubed

1-1/2 C. shredded cheddar cheese

 

Directions

 

1. Preheat oven to 350 degrees. Lightly a grease a 9×9-inch pan with cooking spray. Set aside. Cook pasta according to package directions. Drain. Set aside.

2. In a large skillet cook ground beef over medium-high heat until no longer pink. Drain fat. Return meat to skillet. Add taco seasoning and water. Stir to combine. Cook for five minutes.

3. Stir in soup, Velveeta and Rotel tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.

4. Stir in cooked spaghetti and pour into prepared dish. Top with cheddar cheese. Bake for thirty minutes or until heated through.

Source Plain Chicken

Melt In Your Mouth Chicken

The Pioneer Woman’s Best Chicken Dinner Recipe

INGREDIENTS:

1 C. sour cream 

2 tsp. garlic powder 

1 tsp. seasoned salt 

1/2 tsp. fresh ground black pepper 

1 1/2 C. freshly grated Parmesan cheese, divided 

3 lbs boneless chicken breasts, trimmed of excess fat 

Directions:

1. Preheat the oven to 375°F. Lightly grease a 9×13 baking dish with cooking spray and set aside. In a medium bowl, combine the sour cream, garlic powder, seasoned salt, pepper, and one cup of Parmesan cheese. 

2. Place the chicken breasts evenly into the pan. Spread the sour cream mixture on top of the chicken. Sprinkle with the remaining Parmesan cheese. Bake for twenty five-thirty minutes, or until the chicken is cooked through. 

Source My #Recipes

No oven required Rotisserie Chicken

This Slow Cooker Rotisserie Chicken recipe is an easy and healthy way to make homemade rotisserie-style chicken! Savory homemade rotisserie chicken can be served as the main course or shredded and used for another recipe.

Ingredients

1 whole chicken (about 4 lbs.)- neck and giblets removed

1 tsp. chili powder

3 tsps. smoked paprika

1 tsp. garlic powder

2 tsp. dried parsley

1 tsp. dried thyme

½ tsp. freshly ground black pepper

1 tsp. salt (more or less-to taste)

Directions

1. Grease your slow cooker with cooking spray. Roll four balls of aluminum foil and place on the bottom of greased slow cooker (to use as a rack for chicken so the juices will stay in the bottom of slow cooker under the chicken).

2. Remove neck and goblet from the chicken, rinse the chicken with cold water and pat dry with paper towels. In a small bowl, whisk together salt pepper and seasonings. Rub seasoning mix all over chicken skin.

3. Place the chicken on top of the aluminum foil. Cover with the lid and cook on low for seven -seven and half hours, or on high for four-four and a half hours or until the chicken is cooked through and reaches an internal temperature of 165 F.

4. Carefully remove the chicken from the slow cooker (it’s very tender and it could fall apart).Serve the chicken as desired. If you want crispier skin, place the chicken on a baking sheet and broil for three-five minutes.

Source OMG chocolate desserts

Low-carb Supreme Pizza Chicken bake

All the flavor of the pizza you enjoy, but in a low carb, no added sugar version. Chicken topped with an easy homemade sauce, and stacked high with cheese and vegetables, you will be getting rid of the take out and making this Supreme Pizza Chicken Bake Recipe on a regular basis!

Supreme Pizza Chicken bake

Ingredients

4 chicken breast cutlets*

1 6oz can tomato paste

1 tsp. olive oil

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. garlic powder

1/2 tsp. oregano

1/2 tsp. parsley

1 C. shredded mozzarella cheese

1/2 large green bell pepper, sliced

1/4 C. sliced onion

1/4 C. sliced black olives

16 slices pepperoni

Directions

1. Preheat the oven to 400º F. Grease a 9X13 baking dish with cooking spray. Set aside.

2. To make the sauce, in a small bowl add tomato paste, olive oil, salt, pepper, garlic powder, oregano, and parsley. Stir to combine. Place chicken breasts in a single layer inside a 9×13 cooking dish. Divide the sauce between the four pieces of chicken and spread sauce to cover each chicken breast.

3. Sprinkle 1/4 cup of cheese on top of each chicken breast. Evenly distribute the remaining toppings over the chicken. Bake in the oven for thirty minutes or until the chicken is fully cooked. Let rest three – five minutes and then serve!

Source The Schmidty Wife

Juicy Homemade Rotisserie Chicken

Smoked Paprika Roast Chicken

Ingredients

2 Tbsp. smoked paprika

2 Tbsp. melted unsalted butter

1 tsp. garlic powder

1 1/2 tsps. salt

1/2 tsps. pepper

1 whole 4-5 lb roasting chicken

4 Tbsp. honey

2 Tbsp. lemon juice

Directions

1. Preheat oven to 325°F. Rinse and pat dry the chicken: Rinse the chicken off with cold water. Pat dry thoroughly with paper towels (otherwise the paste won’t stick).

3. Spread paprika butter mix over chicken: Combine together the paprika, melted butter, garlic powder, salt, and pepper. Spread over the entire surface of the chicken and place the chicken in a 9×13 shallow baking dish.

4. Heat the honey and lemon juice in a small pot and set aside. Bake: Bake at 325°F for approximately one hour and fifteen minutes. Baste with the lemon-honey mixture after thirty five minutes, and then every fifteen minutes after that. You may need to adjust total cooking time depending on how big your chicken is.

5. The bird is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F. Add more salt and pepper to taste.

Source Simply Recipes

The Best Baked Chicken to Die For!

This Baked Brown Sugar Garlic Chicken is the best and the juiciest chicken ever. It is baked to crisp-tender perfection and ready in less than thirty minutes. This dish is super flavor, and the sweet and savory sauce makes it so much better!

Baked Brown Sugar Garlic Chicken

Ingredients:

4 Tbsp. brown sugar

3 tsp. olive oil

1 lb Boneless and skinless chicken breasts

Salt and pepper, optional

4 Garlic cloves, minced

Directions:

1. Preheat the oven to 400°. Grease a 9×13 baking dish with cooking spray. Put the olive oil in a small pan and saute the garlic until it is tender. Remove the olive oil and garlic from heat. Pour the garlic mixture into a small bowl and add the brown sugar. Stir well.

2. Put the chicken breasts into the baking dish and spread the brown sugar and garlic mixture over top of the chicken.

3. Place in the oven and bake for thirty- forty five minutes or until the chicken is cooked completely through.

Source KetoEat

Savory Chicken Asparagus Supreme

Chicken Asparagus Supreme

Ingredients

2 (8-ounce) packages asparagus

5 C. Cooked cut up chicken

2 (10.75) cans cream of chicken soup

1 C. Duke’s Mayonnaise

1 tsp. Lemon juice

8 oz. shredded cheddar cheese

1 C. corn flake crumbs

4 Tbsp. Butter

Directions

Preheat oven to 350°

1. Cover bottom of a greased ”9 x 13” casserole dish with asparagus spears then cover asparagus with cut-up cchicken. Combine the soup with the mayonnaise and lemon juice. Pour mixture over the chicken and sprinkle with grated cheese.

2. Top with corn flake crumbs and place butter on top. Bake in the preheated oven for thirty minutes or until golden and bubbly.

Church Potluck Best loved slow cooker and casserole recipes

Zucchini Boats

Stuffed Zucchini

Ingredients

8 Zucchinis, rinsed, not peeled

3 Tbsp. Olive oil

1 C. finely chopped onion

1/2 tsp chopped garlic

1 lb ground turkey

2 eggs slightly beaten

1 C. Panko Italian bread crumbs

1 C. Parmesan cheese

1 teaspoon oregano

1 teaspoon salt

1/2 tsp. pepper

3 C. tomato sauce

Directions

Lightly grease a 9X13 baking dish with cooking spray. Set aside. Preheat oven to 350°

1. Cut zucchini and in half lengthwise and spoon out most of the pulp, leaving boat like shells. Set aside. Chop pulp coarsely.

2. Heat three tablespoons of olive oil, add onions, and cook until soft and lightly colored. Add pulp and garlic and cook five minutes longer. Transfer the pulp mixture to a large bowl and set aside. Brown meat in skillet, stirring constantly. When done, drain well and add the meat to pulp mixture. Stir well.

3. Then add the eggs, bread crumbs, 1/2 cup of cheese, oregano, salt, and pepper into the zucchini mixture.

4. Pour tomato sauce into the previously prepared baking dish. Arrange zucchini on sauce Sprinkle with remaining cheese and cover with foil. Bake in the preheated oven for twenty-thirty minutes; remove foil and bake for ten minutes longer.

Source Church Potluck Best-loved slow cooker and casserole recipes

Fun adventures and new cookbook

A few weeks ago, I mentioned in one of my posts that my mom, grandparents and I were taking a trip to Pawhuska, Oklahoma to see The Pioneer Woman’s Mercantile for my birthday. I am happy to say that we all had a wonderful time! While we there my mom also bought me one of The Pioneer Woman’s cookbooks. To start things off with this new cookbook of mine I thought I’d try and share with you her butternut squash soup recipe.

The soup was a lot of hard work neither easy or quick for me but it was very worth it and of course it was delicious!

Butternut Squash Soup

Ingredients

2 medium butternut squash, peeled and seeded, sliced

2 Tbsp olive oil

1 medium onion, finely diced

1/2 C. Heavy cream or half and half

4 C. vegetable or chicken broth

1/4 C. Maple syrup

1/2 tsp. salt

1/8 tsp. red pepper flakes, optional

Directions

Preheat the oven to 400º F. Line a baking dish with foil and spray it with nonstick cooking spray. Set aside.

1. Place butternut squash in the microwave for two-three minutes to soften squash before slicing. Slice the squash lengthwise down the center from top to bottom. Scoop out seeds from squash. Slice onion down center. Place squash halves and onion onto the previously prepared baking pan.

2. Sprinkle with extra virgin olive oil. Bake squash and onions in the oven for thirty five-forty minutes. Remove squash and onions and allow to cool down completely before peeling off the hard skin off.

3. In a large pot, cook the onion in the two tablespoons of olive oil over medium heat until soft and lightly caramelized, seven to eight minutes. Add the squash and the chicken broth and cook the mixture until bubbly and the squash is tender.

4. Use an immersion blender to purée the soup in the pot until totally smooth. You can also transfer the mixture in batches to a regular blender; just don’t fill it more than halfway full since the soup is extremely hot! Carefully transfer the puréed soup back to the pot when it’s done.

5. Add the heavy cream, maple syrup, salt and red pepper flakes. Then stir it around and let it simmer for five minutes more. Give it a try and add more salt or red pepper flakes to your liking.

6. Eat! 😋

Source The Pioneer Woman Cooks DinnerTime

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