Broccoli Chicken Divan

This recipe was super easy and delicious and makes a lot. A great recipe for a large family it will last me and the hubbie all week. He loved it.

Ingredients

• 1 pound chopped fresh broccoli
• 1 1/2 cups cubed, cooked chicken meat( I boiled 3 chicken breast with garlic, salt, pepper, cumin.)
  
• 1 (10.75 ounce) can condensed cream of broccoli soup
• 1/3 cup milk
• 1/2 cup shredded Cheddar cheese
• 1 tablespoon butter, melted
• 2 tablespoons dried bread crumbs

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
3. Place the cooked broccoli in a 9x13 pan. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
4. Bake in the preheated oven for 15-20 minutes, or until bubbly and lightly brown.

Gourmet Chicken Salad

I wanted to make something light and quick with some leftover chicken breast I had. This was so good and perfect for lunch. I actually made this for dinner with sweet potato fries.

Ingredients

• 2 (10 ounce) cans chicken chunks, drained
• 1 cup seedless green grapes, halved
• 1/2 cup sliced almonds
• 1/2 cup chopped celery
• 1 (8 ounce) can mandarin oranges, drained
• 3/4 cup creamy cucumber salad dressing

Directions

1. Mix together chicken, grapes, nuts, celery, oranges, and dressing. Chill.

(Chicken can substituted for 1 1/2 grilled chicken breast cubed)

Chicken and Black Bean Enchiladas

These were so good. This recipe made a lot. The chicken and black bean combination is really filling. Made this with cilantro lime rice was amazing!

Ingredients

• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  
• 1 (15-ounce) can black beans, rinsed and drained
• 1/3 cup prepared sweet corn salsa
  
• 2 tablespoons chopped fresh cilantro leaves
• 4 (8-inch) flour tortillas
• 1 1/3 cups shredded Monterey jack and or Cheddar
• fajita season or taco seasoning mix
  

Directions

Preheat oven to 400 degrees F.

Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes,Add taco seasoning mix , cook until golden brown and cooked through. Remove chicken and set aside.

In 2nd pan .stir in black beans, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro.

Arrange 4 tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture, and black beans, add cheese. Coat shallow baking dish with enchilada sauce. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with Enchiladas sauce and shredded cheese (1/3 cup per tortilla).

Bake enchiladas 15 minutes, until cheese is golden and gooey!

Easy Chicken Stirfry

Yum yum and then some. This meal was super easy, quick and tasty. I used pre-cooked chicken, and store bought Teriyaki marinade. If you have the time to make your own marinade here is a simple recipe that I've used before that is pretty awesome. But since finals were coming up I went with the bottle.
Teriyaki Marinade

• 1 cup soy sauce
• 1 cup water
• 3/4 cup white sugar
• 1/4 cup Worcestershire sauce
• 3 tablespoons distilled white vinegar
• 3 tablespoons vegetable oil
• 1/3 cup dried onion flakes
• 2 teaspoons garlic powder
• 1 teaspoon grated fresh ginger

Ingredients

• 2-cups chicken cut up
• 2 cups Asian vegetable medley stir-fry mix (wally world has huge bag for $5)
• Teriyaki sauce
• Basmati rice 1 1/2 cups
  
• 1 tablespoon Garlic ginger paste (from local Indian market)
• salt
  
• pepper
• 1 red bell pepper sliced
• 1/2 white onion diced
• 1 1/2 tablespoon EVOO
  

Directions:
Make small pot of rice ~set aside.
Saute chicken in EVOO , add garlic ginger paste, bell pepper, onion, spices, and cook until chicken is done. Add veggies and Teriyaki sauce, cook another 10mins until veggies are done. Serve over rice. Viola. Using precooked chicken and marinade this only takes about 20-25mins tops. Enjoy!

Butter chicken and Mac & Cheese

This was so good. The chicken turned out moist and delicious :-)

Ingredients

• 2 eggs, beaten
• 1 Italian bread crumbs
• 1/2 teaspoon garlic salt
• ground black pepper to taste
• 4 skinless, boneless chicken breast halves
• 1/2 cup butter, cut into pieces

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
3. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
4. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

Mac & Cheese

Its hard for me to give this exact recipe because I just eye ball the measurements. And go based on taste.But this mac & cheese is so good always. The key is the evaporated milk , makes the cheese sauce
taste much richer than regular 2% milk.

Ingredients
1 1lb. box elbow macaroni
2 cups grated sharp or extra sharp cheddar cheese
1 small can evaporated milk
1/2 stick butter
1 1/3 cup shredded muenster cheese
salt, pepper
olive oil
dash season salt.

Directions:

1. Boil noodles in tablespoon of olive oil and dash of salt until done.Drain and set aside
   
2. melt butter in large pot slowly adding the evaporated milk. Once butter and milk bubbly slowly add 1/2 of the cheddar and all muenster cheese. Stirring constantly until cheese sauce is nice consistency. If desired add corn starch to thicken. Add salt and pepper to cheese sauce. Add the noddles and then stir the rest of the cheeses.
3. sprinkle with season salt and serve. Viola!
   

Chicken Tetrazzini ...Pawl loves it LOL

So one day I am watching talk soup on E! and they showed this oh so funny clip of a woman on Maury saying her best friend is seducing her boyfriend with chicken tetrazzini. So naturally I had to go to Youtube and watch it about 10 times, then I thought hmm...well if Pawl loves it maybe my hubbie will too..lol So without further ado here is the infamous chicken tetrazini video and recipe. This was my first time making it, I had never heard of such a recipe until Maury/via talk soup. The wonders of t.v bringing me countless laughs and good eats ... one meal at a time.

Ingredients

• 1 pound cooked and drained spaghetti
• 5 chicken breasts, cooked and cubed
• 2 (10.75 ounce) cans condensed cream of chicken soup (or 1 cream mushroom 1 cream broccoli)
  
• 2 1/4 cups water
• 1/4 cup butter
• 2 cubes chicken bouillon
• 1/3 cup shredded Cheddar cheese
• Fresh veggies steamed i used broccli
  
• 3/4 cups mushrooms sliced
• 1 small onion diced
• 2 garlic cloves crushed
• 1-2 tablespoons EVOO
• salt, pepper, garlic power to taste.
  

Directions

1. Boil chicken breast then cube or shred and set aside.
   
2. Cook pasta and set aside. Saute diced onion, garlic, and mushrooms in EVOO.
3. Steam broccoli season with salt, pepper.
   
4. In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then add pasta and chicken. Add veggies , onion, & mushrooms. Pour into 9X13 pan.
   
5. Sprinkle with cheddar cheese and bake.
   
6. Bake at 350 degrees F (175 degrees C) for 25 minutes or until cheese melted.

(I found this recipe at allrecipes then I added a the mushrooms, onion and garlic, and broccoli)
***Video does contain cursing may or may not be appropriate for the workplace ***

Slow Cooker Chicken Stroganoff

Because I don't have a personal assistant and refuse to eat fast food my slowcooker has become my new favorite little helper. Any busy girl needs a slow cooker, it's a must. We eat lamb stroganoff pretty often and love it so I wanted to see about a chicken stroganoff recipe. The recipe calls for chicken breast, but I made with a whole chicken, next time I will use chicken breast so I wont have to worry abut the bones. Right before serving I sauteed fresh mushrooms and onions in EVOO and garlic and added to the dish. So delicious! I found this recipe at all recipes but it is pretty basic so I added a few things.

Ingredients

• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2 small potatoes cut up
• garlic power , salt, pepper to taste
• 1/3 pack of lipton onion soup mix
• 1/2 onion diced
• 1/2 cup fresh mushrooms
• 1 garlic clove minced
• 1 tablespoon Olive Oil
  

• Directions

  1. Put chicken, margarine and dressing mix, spices, onion soup mix, potatoes, in slow cooker; mix together and cook on low for 5 to 6 hours.
  2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
  3. Before serving, saute garlic, mushrooms and onion in olive oil until golden brown then mix into crock pot.
     
  4. serve over rice or noodles.
     

Buffalo Hot Wings Mmm Umm Good !

I wanted to make some good game night ready food. Me and the hubbie watch a lot of football so decided to make some hot wings and pizza. This recipe was super easy and they were so good. The recipe is supposed to be as close to hooters wings as possible. I cant vouch for that , I have never had Hooters wings but these wings are awesome. These were inhaled at my house, gone in 60 secs lol. Perfect with blue cheese dressing!

Ingredients

• oil for deep frying
• 1/4 cup butter
• 1/4 cup hot sauce
• 1 dash ground black pepper
• 1 dash garlic powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 10 chicken wings

Directions

1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
   

Chicken fried Rice & Crab Rangoon :-)

Yum Yum and dem some! I really wanted to expand my culinary palate and try out cooking some more Asian dishes so decided to try to make chicken fried rice and crab rangoons. Both of these recipes were super easy .The rice was good not 100% like the local Chinese joint , more like 85% but still yummy. The crab Rangoon's omg so so so good, taste 110% authentic

Chicken fried Rice

• 1 tablespoon sesame oil
• 1 onion
• 1 1/2 pounds cooked, cubed chicken meat
• 2 tablespoons soy sauce
• 2 large carrots, diced
• 2 green onion, chopped
• 1 large red bell pepper, diced
• 3/4 cup fresh pea pods, halved
• 1/2 large green bell pepper, diced
• 2 cups cooked white rice (make sure rice is cold)
  
• 3 eggs
• 1/3 cup soy sauce
• 2 tablespoons butter
• 1/2 cup frozen sweet peas
  

Directions

1. Heat sesame oil in a large skillet over medium heat and butter. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
2. Stir in carrots, green onion, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
3. Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

Crab Rangoon Recipe

Ingredients

1- 8oz pack of Philly cream cheese
1- 6oz can of Crab meat
2 - green scallions cut small
1/2 tsp garlic salt
1 tsp. Worcestershire sauce
pack of won ton wraps
small bowl of warm water

Directions:
This recipe was really easy , however the hardest part about making these are folding them.

• Mix all ingredient in large bowl.
• Place small amount of mix in won ton
  
• with finger apply water along the bottom of the won ton wrap then fold the top over to seal
• After triangle is made with the won ton, push the middle part in with thumb and add water to left corner of won ton.
  
• Fold over the two corners. Finished product will look like the picture if done correctly.
  
• Fry in vegetable oil until golden brown. Serve with sweet and sour sauce or duck sauce. Enjoy!

I have added this video that shows step by step directions for the crab Rangoon's and the recipe I used. These are super easy once you get the hang of it and turned out so good. These were easy but takes about 1 hr to make the whole batch (around 34 Rangoon's) Another thing to remember when sealing the corners make sure you press down firmly to ensure that there are no spaces where the mix will pop out when frying.

Curried Coconut Chicken

Ok ,wow its been awhile since I have updated my blog. Final exam week was crazy...then I went on a lil tour to visit the fam now I am back. I made this dish new years eve ...kick off the year with a bang lots of spices but so good. I found the recipe of course from allrecipes.com and tweaked it a bit. I served with some Garlic Naan bread and it was Delish!

Ingredients

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar
• 1 can of sweet peas (optional)
  

Directions

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Chicken Parmesan

This was ummm... good. I needed to make something quick and easy the hubbie had to go to halakah so this was perfect. I wasnt too excited with the end result, I hate using a recipe from all recipes and people are all like "OMG this was the best thing since sliced bread". Next thing you know you make it and feel like you wasted your ingredients. My husband really liked it, but i felt it didn't live up to the hype. Next time will use the chicken for Alfredo or something more yummier.The chicken itself was really good, the combination of it with the noodles...umm not so much. Maybe more sauce was needed. Who knows. lol. I used this base recipe from all recipes and changed a few things, I added more garlic powder, Parmesan cheese, and Italian seasoning to the bread crumb mix. I also salt/pepper the chicken before I added the egg and crumb mix.

Ingredients

• 2 eggs, beaten
• 1 cup grated Parmesan cheese
• 7 ounces seasoned bread crumbs
• 6 skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
• 12 ounces pasta sauce
• 6 slices Monterey Jack cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
3. In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
4. Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

Laughing Cow Chicken

I have been wanting to try this recipe for awhile now but have kept forgetting to get the cheese. I saw thing awhile back on Mollys blog, who got if from Monica's blog who originally got if from Lindsay. .. I did modify the recipe a bit and I loved how it turned out. My husband loved it.

I doubled the recipe I for 4 chicken breast.

Ingredients

* 4 chicken breasts, cut in half horizontally 3/4 of the way through (so you can stuff the inside)

* 4 wedges Laughing Cow light cheese (one per breast)

* Italian seasoning to taste

* 1/2 cup dried bread crumbs (we used seasoned)

* Handful grated parmesan cheese

* Cooking spray

(I added the last 3 ingredients they're not called for in original recipe )
* 3 slices cooked bacon diced
* salt pepper to taste
* Garlic powder

Directions

1. Pre-heat oven to 400 degrees.

2. Open each chicken breast up and spread one wedge of Laughing Cow inside the middle I used 1 1/2 per chicken breast, Then topped with the diced bacon, Sprinkle Italian seasoning and garlic powder inside to taste. Fold chicken back over to original shape.

3. Mix together bread crumbs and Parmesan cheese in a shallow dish. Sprinkle chicken with salt and pepper to taste. Spray each chicken breast with cooking spray and then dip in bread crumb mixture to coat. Place on baking sheet.

4. Bake for 25-30 minutes or until chicken is cooked through

*I also added a little Garlic powder to the Italian bread crumbs and Parmesan cheese mix before i coated the chicken. Was sooooo good I served it with mashed potatoes and spinach :-)

Chicken Shawarma ..umm

Ok so I had some shawarma spice on hand so decided to make some chicken breast. This was so good. Ok first I just want to say I made up this recipe so it has no real authenticity to real Lebanese shawarma besides the fact that i used shawarma spice lol . I took 2 chicken breast marinated them in 1/2 the juice of a fresh lemon, 1 tablespoon Olive oil. and covered the chicken breast in lots of shawarma spice. I let this marinate for a few hours. Then baked covered with foil untill almost done then removed the foil last 15mins. Chicken was nice and juicy. I served with steamed broccoli and brown rice. Total calories for the meal about 400 maybe less.

If you don't have a middle eastern meat market in your area that sells shawarma spice you can make your own. Its made of 1 tablespoon ground coriander 1 tablespoon ground cumin 1 tablespoon ground cardamom 1 tablespoon chili powder 1 teaspoon smoked paprika also fresh garlic to taste.

4-Cheese Spinach Alfredo Tortellini with Grilled Chicken

This was soo soo good. I used a pack of 4- cheese Tortellini from Trader Joe's. Yum Good stuff right there. Cooked pasta and set aside. Then I made a quick Alfredo sauce. Here is the recipe

• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 2 teaspoons garlic powder
• 2 cups milk
• 6 ounces grated Parmesan cheese
• 1/8 teaspoon ground black pepper
• Directions
  

• 
  
• Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Then I tossed this with the pasta.
  

In sauce pan : saute 2 garlic cloves sliced, 1/2 diced yellow onion, and bag of fresh baby spinach until spinach cooks down. Drain any juices and add to the pasta.


Earlier I had 6 chicken breast marinating with 1/4 cup balsamic vinegar, Juice 1/2 lemon, 3 garlic cloves minced. About 1/2 teaspoon kosher sea salt. A few shakes of fresh ground black pepper. 1/4 cup fresh parsley.
Directions after chicken marinated for 2hrs I grilled on the George forman till nice and juicy.

I added the chicken to the pasta and this made for one awesome dish . If you don't care about over doing it with the carbs then make with Texas toast.

Lebanese Rice and Shish Tahouk Chicken

Lebanese Rice and Shish Tahouk Chicken
This rice was super easy and so good.

1/4 c. oil
1 c. vermicelli noodles
4 1/2 c. water
4 bouillon cubes (chicken or beef)
2 c. Basmati rice

Crush vermicelli noodles and pour in pot with oil. On medium heat, stir continuously until browned. Pour water into pot. Cook on high until water boils. Stir in bouillon cubes and rice. Cover pan. Cook on medium for 10 minutes, then on low for 5 minutes. Take cover off and stir. I made this with only 3 Bouillon cubes because that was all that I had and used authentic imported noodles, don't know the brand package was not in English. It turned out great. The guy at the meat market recommended the imported brand over other vermicelli for this type of rice for better quality. I also used about 1/3 cup slivered almonds in the rice . And browned it with the noodles.

The Shish Tahouk Chicken I found this delicious easy recipe on one of my favorite blogs Taste Buddies
4 chicken breasts
6 crushed garlic cloves
1/4 cup lemon juice
1/4 cup olive oil
1 tsp paprika
1 tsp cinnamon
1 tsp sea salt
Cut the chicken into thin strips. Mix the ingredients and add the chicken. Cover and refrigerate for several hours. The original recipe from taste buddies is for if you want to grill the chicken with skewers. Well , its December so instead of freezing outside I decided to nix the skewers step and use my George forman grill instead. I refrigerated the chicken for 2 hours then cooked on the George forman. Lots of flavor , next time I probably will let it marinate over night but it was still really good.

Chicken Bryan ..like Carrabba's

Ok, so I love , love, love Carrabba's. My favorite dish of theirs is the Chicken Bryan. Its been a long time since I've had it from there so I decided to try to make it myself. After googling a bit found this awesome site Robbies copy cat recipes
They have recipes for almost any restaurant you can think of. So I decided to make this. Well , actually I made this about a month ago and I have been busy and a little lazy so just uploaded the pictures from my camera. Anyhoo... This turned out great. Only thing I did differently was add a lot of extra goat cheese and the sun dried tomato basil sauce on top. Sometimes restaurants get a little stingy on the extra toppings trying to save money with this whole economy crisis I guess. And gold star for me, this was my first time cooking with wine and I was really amazed at my genius culinary skills..lol recepie taste IMO just like the real thing. If your trying to save some money and want a really good Italian dinner make this yourself. I think they charge like $21 x dinner for 2 plus tip well over $50. All the ingredients cost roughly $25 tops and it makes enough for 6. Top pic is mine bottom pic from Carrabba's. I served this with Garlic red potatoes, steamed broccoli and Texas toast. (defiantly not diet friendly but soooo good) Also I used my george forman grill to grill the chicken super easy.
Calories : 540 .Calories from Fat :337

Chicken Bryan like Carrabba's® Grilled chicken breast topped with caprino cheese and sun-dried tomato, basil, and lemon butter sauce. Serves: 6 Prep. Time: 0:55 1 Tbls. minced garlic 1 Tbls. minced yellow onion 2 Tbls. butter 1/2 cup dry white wine 1/4 cup fresh lemon juice 2/3 cup cold butter - sliced 1 1/2 cup chopped sun-dried tomatoes 1/4 cup chopped fresh basil 1/2 tsp. kosher salt 1/2 tsp. white pepper 6 boned, skinned chicken breast halves extra virgin olive oil - for brushing 1/2 tsp. salt 1/2 tsp. black pepper 8 oz. caprino OR other goat cheese - room temperature

-Sauté garlic and onion in 2 Tbls. butter in a large skillet over medium heat until tender. -Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half. -Reduce heat to low and stir in cold butter, one slice at a time. -Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside. -Brush chicken breasts with olive oil and sprinkle with salt and black pepper. -Grill chicken over hot coals 15 - 20 minutes, or until cooked through. -A couple of minutes before chicken is done, place equal amounts of cheese on each breast -Spoon prepared sun-dried tomato sauce over chicken.