Chicken Mediterranean

I've had this recipe in my files for a long time.
Too bad I didn't find it sooner, because it was delicious!

Chicken Mediterranean

Ingredients:

1/2 C Miracle Whip Light Dressing
1/4 C chopped fresh parsley
1/4 C lemon juice
2 T. dry white wine (I used chicken broth)
2 t. dried oregano leaves
1/2 t. each: salt and black pepper
2 cloves garlic, minced
3 lb. bone-in skinless chicken pieces (breasts, thigh or legs) (I left skin on.)

Combine all ingredients except chicken in a large bowl. Add chicken; toss to coat. Cover. Refrigerate at least 4 hours or overnight to marinate. (I put in a ziplock bag, squeezed air out.)

Preheat oven to 350 degrees. Remove chicken from marinade; save for basting. Place chicken in shallow baking pan and bake 50-55 min (or 60 min) or until chicken is cooked through.

(Mark finished it up on the grill to bump up the flavor.)

Servings: 8
Recipe Given By: Kraft

Hawaiian Chicken Kabobs

We first had these kabobs at Tara's luau birthday party, but enjoyed them so much it will now become a staple summer grill food at our house! Super yummy served with rice and veggies.

Hawaiian Chicken Kabobs

Ingredients:

1/2 C reduced sodium soy sauce
1/2 C unsweetened pineapple juice (we used the juice from the pineapple chunks below)
1/4 C vegetable oil
1 T. brown sugar
1 t. garlic powder
2 t. ground ginger
1 t. dry mustard
1/4 t. freshly ground pepper
1 1/2 lbs. boneless, skinned chicken breasts, cut into 1 in. cubes
1 (15 1/4 oz.) can unsweetened pineapple chunks, drained
1 large green pepper, cut into 1 in. pieces
12 medium sized fresh mushrooms
18 cherry tomatoes
1 medium onion cut into chunks (our addition)
3 C. hot cooked rice

Combine first 8 ingredients in a saucepan, bring to a boil. Reduce heat and simmer 5 minutes; let cool. Pour mixture into a shallow dish, add chicken. (My hubs uses a baggie.) Cover and marinate at least 1 hour in the refrigerator. Remove chicken from marinade, reserving marinade. Alternate chicken, pineapple, green pepper, mushroom, tomato and onion on 12 7-inch skewers.  Grill over hot coals 20 minutes or until done, turning and basting frequently with marinade.  Serve over hot cooked rice.

Yield: 6 servings.
Recipe Given by: Cooks.com

Poppy Seed Chicken

I first had this dish at our Small Group Bible Study and my family begged me to get the recipe. It's a tasty dish  - great for a potluck or meal to someone in need.

Poppy Seed Chicken

Ingredients:

4 chicken breasts, cooked & cut into bite-size
1 can cream of chicken soup
1 C sour cream
1/2 t. garlic powder
1/2 t. onion powder
1 T. soy sauce
1 tube of Ritz crackers, crushed
1 stick of butter, melted
2 T. poppy seeds

Mix together the chicken, cream of chicken soup, sour cream, and spices. Pour into a glass 9x13 inch dish.  Mix the Ritz crackers, melted butter and poppy seeds. Sprinkle on top of the chicken mixture. Bake at 350 degrees for 35-40 minutes.

Serve over rice.

Recipe Given by: Susan Rebeiz

There are lots of Poppy Seed Chicken recipes on the web, like this one. 

I just might give a few of them a try and see which one we like best.

Baked Garlic Chicken

This is the moistest chicken I bake. It is very rich and we don't eat it often, but there are rarely leftovers.   It's best served with a simple side like mashed or baked potatoes and a salad. It has a lot of flavor and you don't want it competing with other items on your plate. It wants to be the star of the show, so to speak, in a comfort food kind of way.  Enjoy!

Baked Garlic Chicken

Ingredients:

2 C (16 oz) sour cream

2 T. lemon juice

4 garlic cloves, minced

4 t. celery salt

4 t. Worcestershire sauce

2 t. paprika

½ t. pepper

8 boneless skinless chicken breast halves

2 C crushed butter-flavored crackers (about 50)

½ C butter or margarine, melted

¼ C vegetable oil

In a large shallow glass dish, combine the first seven ingredients.  Add chicken; turn to coat.  Cover and refrigerate for 3-4 hours.  Place cracker crumbs in a shallow bowl; roll chicken in crumbs until coated.  Transfer to a greased 13x9x2 baking dish.  Combine butter and oil; pour over the chicken.  Bake, uncovered, at 350 degrees for 50-60 minutes or until chicken juices run clear.

Servings: 28

Recipe Given By: Quick Cooking 

Pesto Chicken Pasta

Do you need an easy pasta for those hurried nights?
Campbell's has great recipes to try. Here's one of our favorites.

Campbell’s Creamy Pesto Chicken and Bow Ties

Ingredients:

3 C uncooked bow tie pasta
2 T. butter or margarine
1 lb. boneless chicken breasts, cubed
1 can (10 ¾ oz.) cream of chicken soup
½ pesto sauce
½ C milk

Cook pasta according to pkg directions. Drain. Meanwhile, heat butter in skillet. Add chicken and cook until browned, stirring often. Add soup, pesto sauce and milk. Bring to a boil. Cook over low heat 5 minutes or until done. Stir in drained pasta and heat through.

Serves: 4
Recipe Given By: Campbell’s
 

Chicken Cacciatore

There are certainly more complicated Chicken Cacciatore recipes out there, but this is a quick and easy recipe that yields a delicious result. Mark's mom passed this recipe on and it's one of the family's favorites.

Chicken Cacciatore

Ingredients:

2 lbs. chicken parts (I use drumsticks)
1 can tomato soup
1/4 cup water
1 T cider vinegar
2 large cloves minced (or equivalent in powder form)
1 t. oregano, crushed
1/4 t. salt
1/2 medium green pepper, cut into strips
1/2 cup onion - chopped or sliced (I slice it into strips)

In skillet, brown chicken in non-stick skillet (or use 2 T. shortening or oil to brown & then drain off the oil after browning)
Add remaining ingredients. Cover; cook over low heat 45 min. stir now 7 then. Uncover; cook until sauce thickens to desired consistency.

Serving: 4-6
Recipe Given By: Martha Martens
Hint: Serve with spaghetti or rice

Chicken in a Pot

My son is an avid Boy Scout and one of the things that my husband and son share is the love of dutch oven cooking. My husband even put together a dutch oven cookbook for our scout troop and they have enjoyed many delicious meals. In 2008 my husband came along with the American Heritage Girls for a camping trip and he cooked this recipe for our unit. It was so tasty! I figured it could be cooked in a crockpot so we gave it a try and have been eating this "roasted" chicken ever since. This past week I cooked it up and gave it to a new mom and her family. The ease of the dish and the basic taste is a winner with everyone!

Chicken in a Pot

Ingredients:

3-4 lbs. whole frying chicken (we use legs for budget and taste)
1 t. poultry seasoning
½ t. salt
¼ t. basil
¼ t. pepper
(We add a few slices of bacon on top to give it a smokey taste.)

Wash chicken and pat dry. Sprinkle cavity with salt pepper, and poultry seasoning. Put in Dutch oven and sprinkle with basil. Cover and bake for 4-6 hours or until tender.

Our family’s version:
Use a family size pkg. of drumsticks, put one layer in crock pot, sprinkle with half the seasonings, put another layer of drumsticks on top of the first, sprinkle with remaining seasonings. Lay 4 pieces of bacon across the top and cook on low for 4-6 hours.

Serving: 16
Recipe Given By: Boy Scout Cookbook
Hint: Do not add liquid! The chicken will fall off the bones.

Creamy Fettuccine Alfredo

Here I blogged about one of Rhett's favorite dishes, Chicken Alfredo. He LOVES Macaroni Grill, but I wanted to have a Fettuccine Alfredo that I could call my own. I received a recipe club advertisement in the mail that included the pasta dish so I gave it a try. The results were very good. We decided to add it to our repertoire, although Rhett still claims Macaroni Grill is the best. The night before we had made grilled BBQ Chicken. I just took the skin off, broke it up into pieces and added it to the Alfredo. It was creamy and satisfying! A Keeper!

Creamy Fettuccine Alfredo

Ingredients:

1 C (2 sticks) butter, softened
2 C whipping cream
2 C grated Parmesan Cheese
1 box (1 lb.) fettuccine
1/8 t. salt
1/8 t. black pepper
Fresh basil leaves (we left off this time)

Place the butter in a large heatproof bowl. (I used my kitchen aid mixer bowl.) Using a wooden spoon or an electric mixer set on low speed, beat until smooth. Add the cream and Parmesan cheese. Stir until well blended; set aside.

Bring a large sauce pan of lightly salted water to a boil. Add the pasta and cook according to package directions. Drain well and immediately add the hot pasta to the butter mixture in the large bowl. Using two forks, toss the fettuccine in the butter mixture to coat well. Add the salt and pepper.

Divide the pasta between 4 serving plates. Quickly slice the basil into shreds to equal 1/4 C. Sprinkle shredded basil over each serving. Serve immediately.

Serving: 4
Recipe Given By: bigoven.com
Hint: I softened the butter in the microwave. It probably would have been creamier had I softened it on the counter for awhile.

Great Ideas: Stir in crisp bacon or pancetta and sliced mushrooms in when adding the pasta, creating a more hearty, robust dish. (or add leftover chicken like I did!)

Chicken Salad

This is my favorite Chicken Salad recipe. It is so refreshing and delicious! I looked up other recipes on the web and you might want to try a 1/4 C of yogurt with 1/4 C of low fat mayonnaise to further reduce the fat. I haven't given it a try, but saw other recipes that did. Sounds like an interesting variation.

Chicken Salad

Ingredients:

1 can (10 oz) HORMEL Chunk Breast of Chicken, drained, shredded
½ C mayonnaise
¼ C each chopped celery and onion
¼ C each dried cranberries and chopped nuts

Mix all ingredients and serve with small dinner rolls or sliced bread.

Hint: I usually double recipe and use pecans.
Serving: 4
Recipe Given By: newspaper

Russian Chicken

I participate in Project 365 where you take a picture every day for one year and share it with other bloggers. I post my project pictures every Sunday on my adlib blog.

I also go and check out other Project 365'ers and Rebecca Jo put up a recipe for Russian Chicken right as winter began to dig it's little icicles into the frozen ground (no bitterness, really.)

I made the recipe in February with Catalina dressing instead of RUSSIAN and it turned out well. However, I felt that I was doing the recipe/Rebecca Jo a disservice if I didn't give it a try with the correct ingredients so last week I made it with Russian dressing.

Oh my. So rich. So yummy. So easy!

This is now one of my husband's favorites; he can't seem to stay out of the leftovers.

Russian Chicken

Ingredients:

Chicken Breasts
Russian Salad Dressing (or Catalina)
Envelope of Onion Soup Mix
Can of Cranberries or Cranberry Sauce

Place chicken in crockpot. Combine salad dressing, onion soup packet and cranberry sauce. Pour over chicken. Cook for 4 hours.

Serve over white rice.
Recipe Given By: Blogger: Rebecca Jo at Knit By God’s Hand

Hint: Rebecca Jo used a little more than half the bottle of dressing and the whole can of cranberry sauce. I don’t know how many breasts she cooked. I cooked 6 breasts with a whole bottle of dressing, 1 soup pkt, 1 can of cranberry sauce. Next time I will reduce the dressing or add another cranberry sauce. The sauce was a little thin, but tasty.

Thanks, Rebecca!

Chicken Spring Roll

I shared this recipe with you once before here. It was almost a year ago and this recipe is still a favorite at our house. I've taken pictures along the way this time. Enjoy!

Chicken Spring Rolls

Ingredients:

8 oz. cooked chicken, shredded
4 oz. ready mixed coleslaw, the bag kind
2 T. of your favorite spicy Asian stir fry sauce
10 large (7”) egg-roll wrappers
White and black sesame seeds, optional (we don't care for the seeds)
1 T. peanut oil

Heat wok until almost smoking, then add oil. Add coleslaw and chicken, stir-fry about 30 seconds then add 2 T. sauce. Mix through and remove from heat. Let cool slightly.

Place one wrapper on the counter, with a corner pointing at you. Put 1/10th of the filling in the center of the wrapper. Fold the nearest corner of the wrapper up covering the filling. Fold in the two sides and finish by rolling away from you and moisten the very end with a dab of water to help stick. Continue with remaining wrappers. Brush tops very lightly with oil, sprinkle with sesame seeds and bake at 350 degrees until lightly brown. Serve with extra sauce for dipping.

Serving: 10
Recipe Given By: Sam, the cooking guy

Your pictorial guide:

Chicken Cordon Bleu

I was working at church today and found out when I got home that my husband, who loves to cook, had cooked Chicken Cordon Bleu with my two girls. They told me all about pounding the meat with a pan and putting toothpicks in it. I gave a little taste and yum! Good job, everybody!

Here's a link to the recipe they used and some pictures of the finished dish!

Chicken Pot Pie

Have you ever seen Chicken Pot Pie look more festive?

My mom had purchased a chicken pot pie from Costco that was delicious, but it fed 8 of us twice - a little large for a standard weeknight meal. So I went searching for a recipe that I could make myself that was a little smaller, but equally tasty. This is a yummy pot pie!

My mouth is watering already.

Chicken Pot Pie

Ingredients:

1-10 oz. can Valley Fresh Premium Chunk White Chicken, drained
1-15 oz. package refrigerated pie crusts
3 T. butter or margarine
½ C peeled, diced potatoes
½ C chopped onions
¼ C sliced celery
½ C frozen peas and carrots
1-10 ¾ oz. can cream of chicken soup
1/8 t. ground white pepper
¼ t. each ground sage and crushed rosemary

Bring pie crusts to room temperature, per box instructions. Melt butter in large skillet. Add all vegetables and sauté 5 minutes. Combine soup, herbs, spices, and chicken and stir into vegetable mixture. Unfold one pie crust and fit into pie plate. Fill with mixture and cover with second pie crust. Trim crust if necessary and press edges with fork. Bake 10 min. at 400 degrees, then reduce heat to 350 degrees for an additional 40 minutes.

Serving: 6
Recipe Given By: valleyfreshkitchen.com

Creamy Chicken & Rice, Acorn Squash

Last night I tried my first Pioneer Woman recipe. We had picked out a couple of Acorn squash at the pumpkin patch with the intent of baking them and Pioneer Woman posted a recipe recently that looked yummy so we gave it a try. Love You, Pioneer Woman, but not your squash!
You can see her recipe here.

Here they are after 20 minutes of roasting with the sugar/butter paste added.
Lookin' good so far.

They weren't quite done when the recipe said they would be. I had a Chicken casserole in the oven set at 425 degrees. I popped the squash back into the oven at that temperature for another 15 minutes. At the end of that time, they were fork tender.

At first my husband LOVED them, then he LIKED them, then He said, "We should try it differently next time." ??? He ate almost half the dish.

The olive oil, brown sugar and rosemary was an interesting combination. They smelled delectable, but the flavors just did not gel for me. I ate two wedges to be polite. Each of the kids took one bite and looked like they were going to die - not pretty.

We'd like to try Acorn squash again, but this time we'll leave off the olive oil and substitute some other non-healthy fat, I'm sure. The rosemary? Maybe a little less or something else. The sugar/butter mixture...that can stay!

Here's what we had for dinner last night - Creamy Chicken and Rice, Acorn Squash and Steamed Broccoli. It definitely felt like a Autumn Comfort Meal.

Creamy Chicken and Rice

Ingredients:

4 C cooked rice (2 dry)
½ C butter or margarine, divided
¼ C flour
2 C milk
2 t chicken bouillon granules
½ - 1 t seasoned salt
½ t garlic powder
¼ t pepper
4 – 5 C cubed cooked chicken
12 oz. process American cheese, cubed
2 C (16 oz) sour cream
1 ¼ C crushed butter-flavored crackers (@ 32)

Spread rice into a greased shallow 3-qt. or 13x9x2” baking dish; set aside. In a saucepan, melt ¼ C butter; stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper. Bring to a boil; cook and stir for 2 min or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream; stir until the cheese is melted. Pour over rice. Melt the remaining butter; toss with cracker crumbs. Sprinkle over casserole. Bake, uncovered, at 425 degrees for 10- 15 min or until heated through.

Serving: 6-8
Recipe Given By: Quick Cooking M/A 1999 p. 28

Homemade Chicken Soup

We've had some sniffles at our house lately and when we're feeling run-down, I like to break out the Chicken Soup recipe. I start feeling better as soon as I pull out the stock pot.

Homemade Chicken Soup

Ingredients:

Whole fryer chicken (or any amount you desire)
1 med onion, cut very fine
3-4 carrots, cut very fine
pkg of egg noodles
2 chicken bouillons(to enhance flavor)
salt and pepper

Clean out chicken, cut up and boil in water in a stock pot. Skim fat off the top. (Cook until looks done – about 30-40 min) Remove chicken, debone, remove skin, and cut into bite-size pieces. Return chicken to stock pot, add onions, carrots, bouillons, salt and pepper. Simmer until carrot are tender, about 10 min. Then add egg noodles and boil until done, about 8-9 min.

Serving: 16 C liquid, 10 people
Recipe By: Angie Martens

Good Health to You!

Cajun Chicken Strips

This is a quick main dish that we serve with macaroni and cheese and corn bread muffins. Although we eat dinner most nights at the table, this meal lends itself to sitting around the tv at our house...it's just has that comfy laid-back feeling to us.

Cajun Chicken Strips

Ingredients:

1 T flour
1t poultry seasoning
¾ t garlic salt
½ t paprika
¼ t pepper
1/8 – ¼ t cayenne pepper
1 ½ lbs boneless skinless chicken breasts,
cut into ½” strips
2 T butter or margarine
Italian parsley and chili peppers, optional

In a large resealable plastic bag, combine the first six ingredients. Add chicken, half at a time, and shake to coat. In a large skillet, cook chicken in butter for 8-10 min or until the juices run clear. Garnish with parsley and peppers if desired.

Serving: 4-6
Recipe Given By: Quick Cooking Premiere p. 23, * see recipe at Taste of Home

(mine look more like nuggets comparatively, but bite-sized works for us.)

Chicken in a Pot leftovers

What to do with those leftovers?

If we don't cut up the chicken to use in fried rice...

Then we add them with cheese and make a toasty quesadilla!

Chicken Curry

Chicken Curry

Start cooking white rice (amount you prefer)

Boil 1-1 ½ lbs. boneless chicken breasts (2-3 C), skin, debone, cut into bite-size pieces when cooked.

Sauté vegetables in butter or oil until barely tender about 10 min.
¼ C melted butter or olive oil
1 small onion, chopped
4 med stalks celery, chopped (@ 1 C)

Mix flour into sautéed ingredients well and stir constantly for @ 1 min; remove from heat and blend in chicken broth:
6 T unbleached white flour
3 C chicken broth (from cooking chicken)

Add and continue to cook and stir until thickened:
1 t. – 3 T. curry powder to taste (@ 2 t.)
1 t. salt
1 t. Spike seasoning
½ t. paprika
½ t. soy sauce
¼ t. garlic powder/1 t. chopped fresh garlic

Gently stir in the chicken chunks. Pour sauce into separate container or over rice. Cool. Freezes well.
Recipe Given By: Emilie Barnes

Sam's Recipes

We tried some of Sam the Cooking Guy's recipes! It was a lot of fun...we sounded like such foodies while critiquing the recipes at the dinner table.

We first tried Ginger Scallops. (I'm not going to print the recipes here since you can find them online through the links.) I DID NOT care for this recipe because I'm not a fan of a lot of ginger. Mark was wondering why I would want to try this recipe in the first place because of that fact...I guess I was caught up in the prettiness of the dish or something. Anyway, even though I did not care for the dish all that much, I DID EAT about 5 scallops (2 to start, 3 as seconds) so I didn't "hate" it that bad, did I? :) It is scallops, so how bad could it be? Anyway, if we try the recipe again, we will use half the ginger, add a little garlic and increase the green onions...now, that sounds yummy.

The recipe was super easy to make and it looked very pretty. My family did not really care for this recipe either, btw. If you LOVE GINGER, then give this a try.

Pretty in the dish

Pretty on the plate

Next we tried Chicken Spring Rolls. We LOVED THEM! That's putting it mildly...there were so many moans of ecstasy and full tummies it was silly. We are making them again tonight so we can share the recipe with my Dad who's coming for dinner. We LOVED THEM! I had never tried anything with egg roll wrappers before; it was easy & fun making this healthy dish. Spring rolls or egg rolls from Asian restaurants do not compare with these; these are packed with so much flavor. Tasty! We didn't use deli chicken. I think Mark picked up a box of Perdue original roasted chicken "something." (pieces, slices?) I then shredded the cold chicken for the recipe. It worked just fine. Want to see a picture?

We thought we'd leave off the sesame seeds - didn't know if the kids would like them. They didn't change the flavor profile at all and we thought the ones with the seeds were prettier. Next time we'll probably add seeds to all of them. I do have ONE LITTLE PET PEEVE...Sam doesn't give you cooking times (he uses the excuse that our ovens are all different.) That means you're totally in the dark when it comes to guessing how long it will take to get the spring rolls to a golden brown. We let ours cook for 20 minutes. Come on, Sam, give some general guidelines! We could have timed our two dishes a little better if we had known.

We've created little blog monsters...they love taking pictures of food now before each meal.

Chicken Carbonara

You have to love a child that says as you're filling your dinner plate, "Wait, Mama, don't you want to take a picture for your blog?" Thank You, Katie!! :)

Chicken Carbonara

Ingredients:
2 pkgs. Uncle Ben’s garlic & butter rice
10 oz. bacon, 1 inch sliced
1 lb. chicken breast, boneless, skinless, sliced
1 t. garlic, minced
1 C heavy cream
1 C frozen petite peas, thawed, drained
2 oz. parmesan cheese, shaved
3 green onion, thinly sliced

Cook rice to pkg. directions. Cook bacon until crisp; drain off all but 2 T. of drippings. Season chicken with salt and pepper as desired. Add chicken, sauté until seared on all sides. Add garlic and cream; simmer until it begins to thicken. Add peas, continue to cook until peas are heated through. Stir in enough cheese to thicken to sauce consistency. Serve over rice; garnish with onion; top with cheese, if desired.

Serving: 4
Recipe Given By: Quick-Cooking M/J ’99, p. 61