2012-08-07 girl who ate all the chicken.docx
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away three babysitters. I'm starting to question if my parenting skills are really that bad or if my two-
year-old Wes is just the sweetest devil you'll ever know.
Babysitter #1: I texted her and told her we were on her way home from our date and asked if the boys
were asleep (we took baby Gracie with us). She said she "Um...no. I actually had to call my mom because
it got that bad." Great. She said in her Southern drawl that Wes had ripped off all of his clothes and was
"nek-ked" yelling at her and running around the house refusing to do anything she said.
Although embarrassing, it wasn't all that surprising to me. Wes often finds his clothes restricting and
tries to get naked whenever we aren't looking. And I can't say it would be the first naked defiant
tantrum that he's thrown. He's two and good at it. I chalked up the situation to the inexperience of a 16-
year-old to handle a grouchy two-year-old and moved on.
Babysitter #2: I was really nervous about leaving my baby for the first time but we were headed to a
work event for my husband and bringing a baby just wasn't appropriate.
The babysitter was a 25-year-old who is a full-time nanny for a family with 3 children so I figured she
could handle it. After many discussions about whether she was comfortable watching my three boys and
a 5-month old she said "Oh yeah, I can handle it."
After being gone for one hour I got a text from her saying, "I can't handle this. I called my mom to come
hold the baby." I guess baby Gracie wouldn't stop crying and missed her mama. So I headed home
thinking, "Am I supposed to pay her and her mom?"
Babysitter #3: It started off well. I didn't dare leave Gracie after the last fiasco so we took her with us
with some friends to the movies. She's really good and never makes a peep as long I'm holding her.
Halfway through the movie the babysitter calls. "Um...Wes locked me in his bedroom and I can't get
out."
We switched the door handle on his bedroom so that the lock is on the outside and she had tried to get
him in his room to read a book and he locked her and the other boys in there. Smart and mischievous
are a bad combination.
So that's it. I've decided to never leave the house again. Ever.
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These grilled pineapple and chicken quesadillas were definitely my kid's favorite dish from "Get Your
Grill On" week. Sweet pineapple with cheese and chicken in a buttery tortilla really is a great
combination.
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Grilled pineapple is one of our favorite healthy desserts. The natural sugars start to caramelize and it
turns into a delicious treat.
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Layer your tortilla with chicken and slices of pineapple. Top it with additional BBQ sauce. You could add
jalapenos here for some added kick but our BBQ sauce was pretty spicy so it didn't need anything.
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Grilled Pineapple and Chicken Quesadillas
Source: The Pioneer Woman
Ingredients:
8 whole flour tortillas
butter
2 cups grilled pineapple, sliced
3 skinless, boneless chicken breasts pounded thin or butterflied
salt and pepper, to taste
3 cups shredded Monterey Jack cheese
3 tablespoons spicy barbecue sauce
(optional) cilantro and jalapenos
Instructions:
To grill pineapple: Cut wedges, stick on skewers, and grill over low heat either on a grill, grill pan, or
even a skillet. Cut into slices.
Sprinkle chicken with salt and pepper and Cajun spice if you want some heat. Spray grill with cooking
http://thepioneerwoman.com/cooking/2010/05/grilled-chicken-pineapple-quesadillas/http://4.bp.blogspot.com/-sUkEb5vAjc0/T8oY5eb-2nI/AAAAAAAAI38/3F7hx2XM4Do/s1600/pineapple-chicken-quesadillas.JPGhttp://thepioneerwoman.com/cooking/2010/05/grilled-chicken-pineapple-quesadillas/ -
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spray and grill on both sides until done, brushing with barbecue sauce after it's finished. Set aside and
slice into very thin slices.
Warm pan over medium heat and put butter in the pan enough to coat. Slightly warm and toast tortillas
on both sides, then remove from griddle and set aside.
To assemble, sprinkle four browned tortillas with grated Monterey Jack and arrange chicken slices and
pineapple slices evenly over the surface. If desired, add sliced jalapenos and cilantro here. Drizzle extra
barbecue sauce over the top. Add second browned tortilla on top of each one. (You'll have four
complete quesadillas at this point.)
Add quesadillas back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges.
Serve with sour cream, pico de gallo, and lime wedges.
at 11:53 AM 21 Comments from Food Lovers
Labels: Cheese, Chicken, Grilled, Lunch, Main Dishes, Mexican
Sunday, May 6, 2012
Chicken In Basil Cream Sauce
My husband took my boys on an overnight camping trip for our church's father-and-sons outing leaving
me home alone with my baby girl. I can't remember the last time I was alone in my house. It was a littleweird. The house felt so quiet. I guess the quiet was an early Mother's Day present.
I was stuck in between wanting to do a million things I needed to get done and just lounging on the
couch doing absolutely nothing. The house was begging to be cleaned so I did that first and it actually
stayed clean for more than ten minutes. I soaked the cleanliness in for a while then Gracie and I headed
out shopping.
It was a much needed break from the marathon of responsibilities as a mother. It gave me a chance to
recharge and the distance made me miss my boys. They came back reeking of campfire smoke with
remnants of s'mores smeared on their clothes and their smiling faces. I asked them what their favorite
part about camping was and they said seeing an alligator while canoeing. True story...yikes.
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They're funny. I missed them.
I would love if someone made this chicken for me for Mother's Day (*wink*). The chicken all by itself is
go-ood. But I guarantee that you will be licking this creamy sun-dried tomato basil sauce off your plate.
Chicken in Basil Cream Sauce
Source: adapted from Allrecipes
Makes 4 servings
Ingredients:
1/2 cup milk
1/2 cup dried Italian bread crumbs
http://allrecipes.com/recipe/chicken-in-basil-cream/http://4.bp.blogspot.com/-v_ORkY4ogs0/T6aCVVhbaaI/AAAAAAAAIsM/9m0Nu3JrNLg/s1600/chicken-basil-cream-sauce-wm.jpghttp://allrecipes.com/recipe/chicken-in-basil-cream/ -
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4 skinless, boneless chicken breasts
3 tablespoons butter
1 clove garlic (1/2 teaspoon minced)
1/2 cup chicken broth
1 cup heavy whipping cream
1/4 cup sun-dried tomatoes, chopped
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/8 teaspoon black pepper
Ingredients:
Place milk and bread crumbs in separate, shallow bowls. Make sure your chicken breasts are thin. I
usually buy chicken from Costco and the breasts are really thick so I fillet each breast in half lengthwise
so they are thinner. You can also pound your breasts with a meat mallet to make them thinner.
In skillet, heat butter to medium heat. Dip chicken in milk, then coat with crumbs. Cook chicken in
butter, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
Add the garlic to the pan and cook for 30 seconds over medium heat. Add the chicken broth to the
skillet. Bring to a boil over medium-high heat, and stir to loosen browned bits from pan. Stir in cream
and sun-dried tomatoes; boil and stir for 1 minute. Reduce heat.
Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Remember that for a
thicker sauce all you have to do is cook it longer. I like my sauce on the thick side so I cooked it for a
while (3-5 minutes).
Serve chicken with sauce poured over the top.
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at 9:23 AM 29 Comments from Food Lovers
Labels: Chicken, Main Dishes
Friday, January 6, 2012
Honey Garlic Chicken
This time of year everyone is trying to eat healthy and the nonconformist in me wants to do the exact
opposite. The more I think about eating healthy chicken or fish with veggies, the more I just want to go
eat a Krispy Kreme. The defiant inner teenager inside me wants to rebel and do exactly what I'm not
supposed to.
I also have it in my head that I have to eat ALL of the junk food in my house before I can properly start to
eat healthy. As if it's my duty to eat the whole pound of See's chocolate that my sisters gave
me...ahem...before I can start eating healthy. I just think of it as taking one for the team so my husband
doesn't have to ruin his healthy eating ways.
This crockpot honey garlic chicken is my compromise to the start of eating healthy. Although the
ingredients aren't entire healthy on their own if you ate them in their entirety, the chicken only cooks in
it and then just a little sauce is eaten with it. This recipe comes from Deborah over at Taste and Tell
who shared this as one of her favorite recipes of 2011 so I knew I had to try it. I agree with her that
often chicken in the crockpot tends to be dry and lacking flavor that's why chicken thighs are perfect for
the crockpot. This chicken reminded me of the Huli Huli chicken we had in Hawaii last year. My husband
thought this chicken was even better. Serve it over brown rice and with some broccoli for a healthy meal
or shredded over a salad.
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Honey Garlic Chicken
Source: Taste and Tell
Ingredients:
1 1/2 pounds boneless, skinless chicken thighs
3 garlic cloves, minced or chopped
1/2 cup low-sodium soy sauce
1/2 cup ketchup
1/2 cup honey
(optional) fresh basil, shredded, for garnish
Instructions:
Place the chicken in the bottom of a 4-quart slow cooker. In a small bowl, whisk together the garlic, soysauce, ketchup and honey. Pour over the chicken and cover.
Cook on low for 6 to 8 hours or high for 3 to 4 hours. Be sure to check the chicken periodically. My
chicken was done after 5 hours on low. Remove chicken, place on a plate and tent with foil to keep
warm. Transfer the remaining sauce to a saucepan and reduce down over medium heat until desired
consistency is reached. I mixed a teaspoon of cornstarch with a tablespoon of water and added it to the
http://www.tasteandtellblog.com/2011/08/honey-garlic-chicken/http://4.bp.blogspot.com/-0or8gs_r4hk/TwcDoqx7VhI/AAAAAAAAH4Y/fBzYle6jOBo/s1600/honey-garlic-chicken-thighs-wm.jpghttp://www.tasteandtellblog.com/2011/08/honey-garlic-chicken/ -
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sauce and continued to stir and cook on medium heat until it thickened up a bit.
Serve a little sauce over the chicken and garnish with fresh basil.
Serve chicken over rice with some broccoli or green beans on the side.
at 9:41 AM 23 Comments from Food Lovers
Labels: Chicken, Healthy, Main Dishes
Wednesday, September 21, 2011
Easy Chicken Cordon Bleu
Chicken Cordon Bleu was one of the first meals I attempted as a newly married woman. I had never
heard of pounding chicken to make it thinner and spent a lot of time in the kitchen violently trying to
pound out the chicken and roll all of the fillings up inside. In the end, most of the cheese and
filling leaked out while baking and I was left with a dry chicken breast. I boycotted chicken cordon bleu
since that experience figuring it was way too much work for me.
When I saw this EASY version of chicken cordon bleu, I thought I would give the dish one more chance.
Yum! You know how most things taste better when someone else cooks them? Well, this is one dish that
I really enjoyed even though I cooked it myself.
One thing I've learned since I've been in the food world is that people really look down on using cream
of chicken and mushroom soups. I'm not totally against them; I believe they have a purpose sometimes
and make life easier. But this dish uses a from scratch sauce instead and oh my gosh - it's to die for! This
is a great easy dish for company or just for your family. It's comfort food at its best.
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I followed Mel's advice of using fresh bread crumbs. We are already doing things the easy way and fresh
breadcrumbs make this dish look and taste gourmet. To make the breadcrumbs I threw the heels of my
bread in my little food processor. You are supposed to use dry bread but in Florida that's pretty much
impossible since it's so humid. My Oreos, Nillas, and anything that's supposed to stay crisp gets soggy
within a day. You can toast your bread to dry it out if you live in a humid climate like me.
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Easy Chicken Cordon Bleu
Source: Mel's Kitchen Cafe
Ingredients:
For the Cordon Bleu:
3 large, thick boneless, skinless chicken breasts, cut in half length-wise (to make two thinner chicken
breast cutlets; you will have 6 total thin chicken breasts)
12 slices good quality deli ham
1 cup bread crumbs (preferably fresh)
2 tablespoons butter, melted
1/2 pound (8 ounces) thinly sliced Swiss cheese
For the Parmesan-Dijon Cream Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
http://www.melskitchencafe.com/2011/06/chicken-cordon-bleu-the-easy-way.htmlhttp://4.bp.blogspot.com/-pJ5o9CrKPmI/Tnnn7-iUF_I/AAAAAAAAHNI/yTORrBVNiMM/s1600/chicken-bleu.JPGhttp://www.melskitchencafe.com/2011/06/chicken-cordon-bleu-the-easy-way.html -
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1/2 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup grated Parmesan cheese
*Note: Mel saves the heels of her bread and stores them in the freezer until she needs them then grinds
them up quickly in a blender or food processor.
Instructions:
Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees. In a
bowl, combine the bread crumbs and melted butter. Set aside.
Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Layer each chicken breast with two
slices of ham and top with slices of Swiss cheese, layering across the chicken breast to make sure the
entire chicken breast is covered with ham and cheese. Sprinkle the bread crumbs over the top of the
chicken.
Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is
bubbling and the bread crumbs are golden.
When the chicken is almost done, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour,
whisking constantly. Cook the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while
whisking quickly. Stir in the chicken bouillon granules and salt. Whisk mixture constantly over medium
heat until the mixture begins to simmer and thicken, about 3-5 minutes.
Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire
sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is
finished baking. If your sauce is too thick, whisk in some more milk. If it's too thin, simmer longer.
Serve each chicken cordon bleu portion with warm sauce. Makes 6 servings.
at 9:21 AM 39 Comments from Food Lovers
Labels: Cheese, Chicken, Larson Family Favorites, Main Dishes, Pork
Thursday, September 15, 2011
Slow Cooker Chicken Caesar Sandwiches
For some reason, during this pregnancy half the food I crave is really bad for me.
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The other half is really, really bad for me.
For example, my husband bought one of those huge bags of chocolate at Costco for his seminary
students. You know those big bags of assorted miniature candy bars that they sell around Halloween. He
hid the bag, because hello, he's been married 10 years to me and knows better.
I, of course, found his hiding spot and snuck a treat for myself and the kids every once in while. I didn't
think I did much damage but after two weeks he checked his stash and was shocked to see that all that
was left was a plethora of plain M&Ms.
Oops.
So after a slight reprimanding by my husband on self control, rebutted by me explaining that "chocolate
makes me happy and doesn't he want me to be happy?", I headed to Costco to replace his bag of
chocolate.
I don't know what it is about Costco but I seem to be a magnet there for unnecessary
comments. Remember when the checker called me lazy.
Well this time as I was checking out, I was immediately stopped by the checker as she said,
"Whoa...don't lift any of that. You're going to pop any second."
"Nope." I said, still unloading my cart. "I still have 12 weeks."
I didn't have the heart to tell her that I actually am a lot smaller this pregnancy than any of my other
pregnancies. Which really isn't saying much.
"Are you sure?" she said.
Oh man, Do I really have to answer that? - I thought to myself. In her defense, I did just eat a Costco
sized bag of chocolate. At least is was better than the, "There's no way there's only one baby in there."
comment.
Doesn't everyone know the only thing you should EVER say to a pregnant woman is, "You look great."
These Slow Cooker Chicken Caesar Sandwiches will have everyone saying only good things. I found them
on my SIL Kristy's blog and since I trust her taste, I knew I had to try them. I've had a hankering for
Chicken Caesar anything lately and these were super easy and hit the spot. The chicken thighs fall apart
in the crockpot and are so much more tender than chicken breasts (although you could use those too).
My family loved these.
http://www.the-girl-who-ate-everything.com/2011/04/peanut-butter-and-jelly-cupcakes.htmlhttp://sweettreatsandmore.blogspot.com/2011/06/slow-cooker-chicken-caesar-sandwiches.htmlhttp://sweettreatsandmore.blogspot.com/2011/06/slow-cooker-chicken-caesar-sandwiches.htmlhttp://www.the-girl-who-ate-everything.com/2011/04/peanut-butter-and-jelly-cupcakes.html -
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Slow Cooker Chicken Caesar Sandwiches
Source: Sweet Treats and More
Ingredients:
2 pounds boneless skinless chicken thighs
1/2 to 1 cup of your favorite Caesar dressing (I like Cardini's and Brianna's Asiago Caesar)
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce
12 slider buns or 4-6 regular sized hamburger buns
Instructions:
1. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6
hours.
2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place
chicken on a cutting board and pull chicken into shreds, discarding any fat.
3. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the
top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup
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of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook
on high heat for 30 minutes or until mixture is hot.
4. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns.
Top with extra shredded Parmesan cheese and lettuce to serve.
at 3:40 PM 55 Comments from Food Lovers
Labels: Chicken, Crockpot, Feeding a Crowd, Larson Family Favorites, Main Dishes, Sandwiches
Wednesday, September 7, 2011
Buffalo Chicken Pasta Salad
My mother is very thoughtful. My husband mentioned to her that he liked beef jerky when we were first
married and every since then when we see her she has bags of beef jerky for him. She also knows I love
See's chocolates and always has a box in our room by our bed when we come to visit.
My husband always jokes that we should tell her we really like money.
I must have some of my mother's genes because when John told me he loved Frank's Buffalo Sauce, I
searched out every recipe I could find that had it in it. But somewhere in between this Buffalo Chicken
Macaroni and Cheese and making this Buffalo Chicken Dip after every single football game last year, I
burned him out on good ol' Frank's Buffalo Sauce.
So I backed off for a while.
But now it's time. Time to welcome Frank back into our culinary lives. I made this Buffalo Chicken Pasta
Salad that I had pinned on Pininterest while my husband was at a work dinner and enjoyed some fordinner by myself. It came together really fast because I used a rotisserie chicken and my food chopper to
quickly chop up the veggies. The next day he told me he heated up two plates for lunch and really liked
it.
"Heated it up? It's a pasta salad...you're supposed to eat it cold." I said.
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"Nope. It's good hot."
So this pasta salad would be a great cold side for tailgating or football parties...or as a warm scrumptious
dinner. And I have to agree...it is really good warmed up.
And FYI mom, I will never, EVER get burnt out on See's chocolates.
Buffalo Chicken Pasta Salad
Source: Snappy Gourmet
Ingredients:
8 ounces small uncooked pasta (such as mezze penne)
1/2 cup Franks hot sauce
1/2 cup olive oil
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
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1/4 teaspoon celery salt
2 cups precooked chicken or rotisserie chicken, chopped
1 1/2 cups crumbled blue cheese
1 cup carrots, chopped
1 cup celery, chopped
(optional) 1/2 cup red onion, chopped
Instructions:
1. Cook pasta according to package directions to al dente in adequately salted water. Drain and rinse
thoroughly with cold water (If serving hot don't use cold water).
2. While pasta is cooking, whisk together hot sauce, oil, lemon juice, garlic powder, onion powder, and
celery salt in small bowl until well combined.
3. Place the pasta in large mixing bowl. Stir in chicken, blue cheese, carrots, celery, and onion (optional).
Slowly mix in desired amount of dressing. You may not want to use all of the dressing.
4. Can be served cold or hot. If serving cold, refrigerate until ready to serve. Makes 6-8 Servings.
Notes: If you would like it to be spicier, use more hot sauce and less olive oil. If the pasta salad seems
dry after being in the refrigerator, add a little olive oil or hot sauce.
at 8:20 AM 23 Comments from Food Lovers
Labels: Chicken, Main Dishes, Pasta, Sides
Monday, May 23, 2011
Hawaiian Grilled Chicken
Back in college our friend Jeff was famous for his Hawaiian grilled chicken that was inspired from some
tips from his Hawaiian buddy. One weekend Jeff threw a big Kirkland (Costco's brand) sponsored BBQ
serving only foods with the Kirkland brand. That's when I tasted this chicken and fell in love. It's honestly
one of my favorite grilled chicken dishes to serve a crowd. And grilling season is here!
Don't be a chicken thigh hater. I used to be but really the chicken does not soak up the marinade unless
you use thighs. I like to marinate this overnight if I have the time so the flavors really get absorbed.
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Jeff's recipe is for a ton of chicken so here is my downsized version.
Hawaiian Grilled Chicken
Source: Jeff Tibbitts
Ingredients:
3 pounds of boneless skinless chicken thighs
2 cups soy sauce (See Note; the soy sauce and water just needs to be a 1:1 ratio)
2 cups water
1 1/2 cups brown sugar
1 bunch of green onions, chopped (reserve some for garnish)
1/4 cup of a white onion, chopped
1/2 teaspoon minced garlic
1 teaspoon of sesame oil
1 (13.5 ounce) can of coconut milk
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Instructions:
Note: Jeff says the real key is the soy sauce. Kikomen's is way too salty. He prefers the Aloha Shoyu soy
sauce. If you can only find Kikomen at least get the low sodium kind.
1. Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil,
and coconut milk in a large bowl. Marinade chicken for at least 8 hours or overnight to make sure the
flavor gets infused.
2. Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done.
If you do not have a grill you can use a indoor grill pan.
3. Serve over a platter of coconut rice and garnish with green onions and a some additional soy sauce.
*Coconut rice can be made by just replacing half of the water in your rice recipe with coconut milk. A
trick my SIL told me! So good with just the right amount of coconut flavor.
at 11:37 PM 36 Comments from Food Lovers
Labels: Chicken, Feeding a Crowd, Grilled, Main Dishes, Rice
Tuesday, April 5, 2011
Chicken Pillows
I'm the youngest of ten kids who are all extremely unique in their strengths and talents. My brotherLance, for example, has always been the adventurer and inventor in our family. Growing up when he
wasn't fixing up cars, he was busy inventing anything from solar powered lawn mowers to his
successful Lizard Skins bike protection gear. He's also a real life treasure hunter. When we were little he
buried my mom's wedding ring in our backyard in hopes to have a treasure hunt later (it's still back
there somewhere). Whether he's digging 100 foot hole in the jungles of Costa Rica to find gold or
following war veterans to Europe to find their buried treasures, he's always got a story to tell. He even
made an award winning documentary, LOOT, documenting some of his adventures.
Lance drinks straight from the faucet and is infamous for coming over to my mom's house and going
straight to the fridge to see what's to eat before acknowledging anyone in the room. He's a very loudand expressive eater. Do you remember Bill Murray in the movie What About Bob? That's him. He might
love food almost as much as I do.
The other night I felt like we had my brother Lance at our dinner table. My son Austin was going on and
on about the meal I had made. "Oh my gosh. Oh my gosh this is so good. This is the best thing I've ever
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eaten. Oh my gosh this is tasty. Brock you gotta eat it, it's going to be the best thing you ever ate. Oh my
gosh!"
Another score for a mom trying to find something her kids will actually eat. If you live in Utah, you've
probably made these a million times over. If you haven't heard of these, they are a great fast and easy
staple meal that everyone will eat. They are crescent rolls filled with a chicken cream cheese mixture
and topped with gravy. My friend Heather gave me this recipe a couple of years ago. She has four boys
so I knew I could trust her judgement. Thanks Heather.
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Christy's Tip: When I'm planning my meals for the week, if I notice I have a couple recipes that need
cubed or shredded chicken, then at the beginning of the week I cook enough chicken for the week. I
usually boil it with some large chunks of onion and salt and pepper. Then you can just shred or dice it,
and throw it in the fridge or freezer as needed. It makes those crazy nights a little easier.
Chicken Pillows
Source: my friend Heather Mueller
Ingredients:
8 ounces cream cheese, softened
cup sour cream
teaspoon salt
teaspoon pepper
1 Tablespoons dried chives
1 Tablespoons fresh onion minced
3 chicken breasts, cooked and diced (around 3 cups)
2 (8 ounce) cans Pillsbury crescent rolls
1/4 cup melted butter
Italian bread crumbs (around 2 cups)
Gravy:
1 (14.5 ounce) can cream of chicken soup
1 (0.87) package chicken gravy mix
water
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Instructions:
Preheat oven to 350 degrees.
Using a hand mixer or by hand, beat cream cheese and sour cream until well combined. You can do this
by hand if your cream cheese is soft enough. Stir in salt, pepper, onion, chives, and diced chicken.
Using Pillsbury crescent rolls, take 2 triangular rolls and push together at perforated seam to make into a
square. Make sure you seal the perforations well so your filling doesn't come out. Put about 3
tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over
the chicken mixture forming a pillow.
Dip each pillow in melted butter on both sides. Roll in bread crumbs on both sides. Shake excess crumbs
off. Place chicken pillow on cookie sheet and bake at 350 degrees for 20-25 minutes.
Make gravy by mixing one package of chicken gravy mix, one can of cream of chicken soup and 3/4 can
of water in a small pot. Mix together and heat until warm. Serve chicken pillows with gravy poured over
top.
at 8:26 AM 40 Comments from Food Lovers
Labels: Chicken, Main Dishes
Monday, March 7, 2011
Mardi Gras Gumbo
Mardi Gras is here! What are you guys doing for it? I'm headed off to the slopes to snowboard but I
couldn't go without leaving you with some New Orleans style gumbo. Head over to Tablespoon where I
give some tips for making a stellar gumbo and for the recipe.
Sausage, Chicken, and Shrimp Gumbo
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at 2:01 PM 5 Comments from Food Lovers
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Labels: Chicken, Main Dishes, Pork, Seafood, Tablespoon
Thursday, March 3, 2011
Skinny Chicken Parmesan
URL Update: Hey guys! I switched domains to http://www.the-girl-who-ate-everything.com/. Don't
worry if you still are directed to http://www.thegirlwhoateeverything.blogspot/ it will direct you to the
new URL automatically. But if you are impatient like me and can't wait that extra millisecond, feel free
to update your bookmarks.
*************************
I love chicken Parmesan because it's a meal the whole family will eat without complaint. I usually make
my SIL Kimi's Parmesan Chicken which I've been making for years which is why my picture is terrible of it
because I took it way back in the day. Although it's not completely bad for you since it's baked not fried
it does use a lot of butter and could be lightened up a bit. I've seen a healthier version of this over at
Skinny Taste and have wanted to try this because it's almost identical to Kimi's but healthified a bit
down to 225 calories per serving. Gina has tons of awesome healthy recipes so check her out. John
didn't even know I had made any changes to our regular dish. I added some garlic and Italian seasonings
and served this with a little whole wheat spaghetti!
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Skinny Chicken Parmesan
adapted slightly from Skinny Taste
Ingredients:
4 (8 oz) chicken breast halves, sliced in half3/4 cup seasoned breadcrumbs
1/4 teaspoon garlic powder
1 teaspoon Italian seasonings
1/4 cup grated Parmesan cheese
2 tbsp butter, melted
3/4 cup reduced fat mozzarella cheese
1 cup marinara sauce
cooking spray
Instructions:Preheat oven to 450. Line a large baking sheet with foil and spray lightly with cooking spray.
Combine breadcrumbs, Parmesan cheese, garlic powder, and Italian seasonings in a shallow bowl. Melt
the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture.
Place on baking sheet and repeat with the remaining chicken.
Lightly spray chicken with a little more cooking spray (this makes it crispy) and bake in the oven for 20
minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more
minutes or until cheese is melted and chicken is done. Serve over whole wheat spaghetti or with a salad.
Makes 8 servings. 225 calories per serving (4 ounce breast)
at 11:06 PM 17 Comments from Food Lovers
Labels: Chicken, Healthy, Italian, Main Dishes
Thursday, February 24, 2011
Buffalo Chicken Nachos
Redemption. I made a horrible dinner the other night. I mean I would rather eat a shoe horrible. Usually
I'm the last person to sit down at the table...grabbing condiments, cutting up food for the little minions,
or taking garlic bread out of the oven. So when I sat down and actually took a bite of the dinner that I
had not yet even taste tested, I was a little shocked at how blah it was.
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I said to John with a plastered smile on my face and sugary inflexion to disguise my disgust, "This dinner
is T-E-R-R-I-B-L-E."
John said stalling, "Umm..."
And this is where being known as a man of few words has its benefits. And John, being the
smart husband he is, learned ages ago that less is more when expressing your feelings about a not so
good meal.
So we that we all sat there and choked down the second worst meal I have ever made. We had already
threatened the kids that if they didn't eat we would take away their Wii and hot tub privileges. So what
consequences did I get if I didn't eat? No more chocolate? No more Diet Dr. Pepper?
These Buffalo Chicken Nachos were all about proving that I still had it in me to make a meal that made
my man happy. We had both been lusting after these nachos ever since we spotted them in a copy of
Food Network magazine I bought for our flight to Hawaii. I was planning on waiting until March Madness
to try these out but today is National Tortilla Chip Day so it seemed fitting.
And just so you know after I took this picture I piled on way more blue cheese and celery.
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Buffalo Chicken Nachos
Source: Adapted from Food Network Magazine
Ingredients:
8 cups Ranch flavored tortilla chips (I used Cool Ranch Doritos)
4 cups cooked chicken shredded
1 1/2 cups Frank's Buffalo Wing sauce
water
3 cups shredded cheddar cheese
4 ounces blue cheese crumbles
1 cup chopped celery
Note: All these measurements are approximate. As with any nachos, adjust ingredients to your personal
preference.
Instructions:
Preheat oven to 475 degrees. Spread tortilla chips on a rimmed baking sheet or in a shallow dish.
Bring wing sauce and 1/2 cup water to a simmer. Add shredded cooked chicken; heat through. Strain the
chicken (reserving the sauce) and spread over ranch-flavored tortilla chips. Top with shredded cheddar.
http://www.foodnetwork.com/recipes/food-network-kitchens/buffalo-chicken-nachos-recipe/index.htmlhttp://1.bp.blogspot.com/-QNvgwE0SyA4/TWcb_ef9ElI/AAAAAAAAGgg/uWufAOsRrFY/s1600/buffalo-chicken-nachos-close.JPGhttp://www.foodnetwork.com/recipes/food-network-kitchens/buffalo-chicken-nachos-recipe/index.html -
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Bake in the upper third portion of the oven until cheese is melted for about 5-7 minutes. After nachos
are baked top with blue cheese, chopped celery and the reserved wing sauce.
at 10:37 PM 27 Comments from Food Lovers
Labels: Appetizers, Chicken, Main Dishes, Snacks
Friday, February 18, 2011
Chicken A La King
I'm starting to think I have a real problem. I started this Chicken A La King post three weeks ago and
never finished it. But it's not just this post...I started reading 4 books and have yet to finish any of them.
I love to wash laundry and dry laundry but can never get the folding done. AND I have 5 bottles of
shampoo in my shower with an inch of shampoo left in them. Psychoanalyze me. What's my deal? The
only thing I can finish is an entire plate of brownies! Do I have adult A.D.D.?
I love having people over for dinner but I started realizing how expensive it was getting every time I ran
to the grocery store to get ready for the meal. So I am always trying to come up with easy and
inexpensive meals for entertaining. That's the first thing that came to mind when I made thisChicken A
La King recipe. It's easy, good, and cheap! Serve it over rice, noodles, toast, or a big fat biscuit like I did!
Chicken A La King Recipe
http://www.the-girl-who-ate-everything.com/2011/02/buffalo-chicken-nachos.htmlhttp://www.blogger.com/comment.g?blogID=5325754628845534231&postID=2115555915347134219&isPopup=truehttp://www.the-girl-who-ate-everything.com/search/label/Appetizershttp://www.the-girl-who-ate-everything.com/search/label/Chickenhttp://www.the-girl-who-ate-everything.com/search/label/Main%20Disheshttp://www.the-girl-who-ate-everything.com/search/label/Snackshttp://www.the-girl-who-ate-everything.com/2011/02/chicken-la-king.htmlhttp://www.tablespoon.com/recipes/chicken-a-la-king-recipe/2/http://www.tablespoon.com/recipes/chicken-a-la-king-recipe/2/http://www.tablespoon.com/recipes/chicken-a-la-king-recipe/2/http://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://www.tablespoon.com/recipes/chicken-a-la-king-recipe/2/http://www.tablespoon.com/recipes/chicken-a-la-king-recipe/2/http://www.tablespoon.com/recipes/chicken-a-la-king-recipe/2/http://www.the-girl-who-ate-everything.com/2011/02/chicken-la-king.htmlhttp://www.the-girl-who-ate-everything.com/search/label/Snackshttp://www.the-girl-who-ate-everything.com/search/label/Main%20Disheshttp://www.the-girl-who-ate-everything.com/search/label/Chickenhttp://www.the-girl-who-ate-everything.com/search/label/Appetizershttp://www.blogger.com/comment.g?blogID=5325754628845534231&postID=2115555915347134219&isPopup=truehttp://www.the-girl-who-ate-everything.com/2011/02/buffalo-chicken-nachos.html -
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http://www.tablespoon.com/recipes/chicken-a-la-king-recipe/2/http://www.tablespoon.com/recipes/chicken-a-la-king-recipe/2/http://www.tablespoon.com/recipes/chicken-a-la-king-recipe/2/http://www.tablespoon.com/recipes/chicken-a-la-king-recipe/2/ -
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at 9:55 AM 11 Comments from Food Lovers
Labels: Chicken, Main Dishes
Friday, February 11, 2011
Gourmet Chicken Marsala Wrap
In conversations with my friends the book The 5 Love Languages often comes up. The concepts of how
we communicate with our spouse and how we like to be loved is very interesting to me.
The 5 Love Languages are:
Words of Affirmation
Quality Time
Receiving Gifts
Acts of Service
Physical Touch
Some people hate Valentine's Day because it's commercialized. They are entitled to that. But I love it. I
don't see anything wrong with a designated day in the year to remember the people you love because
sometimes we forget to show it in our everyday lives. But here's the thing...I think often we show love to
others how we like to be shown.
For example, my love languages are Words of Affirmation and Quality Time. I might leave my husband a
note telling him I appreciate everything he does when really he would love it more if I washed his car
and gave him a big fat kiss (I think his languages are Acts of Service and Physical Touch).
What's your Love Language? What's your loved one's Love Language? (I'm convinced all men are
Physical Touch :))
If the person you love is Acts of Service, make them this Gourmet Chicken Marsala wrap. It takes less
than 15 minutes and has all of the flavors of the classic Chicken Marsala entree. After I made it I
thought, "Where has this been all my life?" I think it's a little casual for a Valentine's dinner since it's a
handheld food but perfect for a quick lunch. Pair it with a salad and some crusty garlic bread.
http://www.the-girl-who-ate-everything.com/2011/02/chicken-la-king.htmlhttp://www.blogger.com/comment.g?blogID=5325754628845534231&postID=8566352383116774996&isPopup=truehttp://www.the-girl-who-ate-everything.com/search/label/Chickenhttp://www.the-girl-who-ate-everything.com/search/label/Main%20Disheshttp://www.the-girl-who-ate-everything.com/2011/02/gourmet-chicken-marsala-wrap.htmlhttp://quick-dish.tablespoon.com/2011/02/11/gourmet-recipes-chicken-marsala-wrap/http://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://quick-dish.tablespoon.com/2011/02/11/gourmet-recipes-chicken-marsala-wrap/http://www.the-girl-who-ate-everything.com/2011/02/gourmet-chicken-marsala-wrap.htmlhttp://www.the-girl-who-ate-everything.com/search/label/Main%20Disheshttp://www.the-girl-who-ate-everything.com/search/label/Chickenhttp://www.blogger.com/comment.g?blogID=5325754628845534231&postID=8566352383116774996&isPopup=truehttp://www.the-girl-who-ate-everything.com/2011/02/chicken-la-king.html -
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Sautee the onions and mushrooms.
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Roll all of the yummy flavors up in a tortilla.
at 4:23 PM 3 Comments from Food Lovers
Labels: Chicken, Lunches, Sandwiches, Tablespoon
Thursday, January 27, 2011
Healthy Sun-dried Tomato and Bacon Chicken
Aloha! I'm alive! I know I dropped off the face of the earth. A couple of days ago my husband called me a
surprised me with a trip to Hawaii! So I've been running around like a mad woman getting ready. Now
that I'm here, I'm relaxed. I did a little surfing yesterday and burned my buns snorkeling today.
http://quick-dish.tablespoon.com/2011/02/11/gourmet-recipes-chicken-marsala-wrap/http://www.the-girl-who-ate-everything.com/2011/02/gourmet-chicken-marsala-wrap.htmlhttp://www.blogger.com/comment.g?blogID=5325754628845534231&postID=8025083263884822307&isPopup=truehttp://www.the-girl-who-ate-everything.com/search/label/Chickenhttp://www.the-girl-who-ate-everything.com/search/label/Luncheshttp://www.the-girl-who-ate-everything.com/search/label/Sandwicheshttp://www.the-girl-who-ate-everything.com/search/label/Tablespoonhttp://www.the-girl-who-ate-everything.com/2011/01/healthy-sun-dried-tomato-and-bacon.htmlhttp://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://quick-dish.tablespoon.com/2011/02/11/gourmet-recipes-chicken-marsala-wrap/http://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://quick-dish.tablespoon.com/2011/02/11/gourmet-recipes-chicken-marsala-wrap/http://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://quick-dish.tablespoon.com/2011/02/11/gourmet-recipes-chicken-marsala-wrap/http://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://quick-dish.tablespoon.com/2011/02/11/gourmet-recipes-chicken-marsala-wrap/http://www.the-girl-who-ate-everything.com/2011/01/healthy-sun-dried-tomato-and-bacon.htmlhttp://www.the-girl-who-ate-everything.com/search/label/Tablespoonhttp://www.the-girl-who-ate-everything.com/search/label/Sandwicheshttp://www.the-girl-who-ate-everything.com/search/label/Luncheshttp://www.the-girl-who-ate-everything.com/search/label/Chickenhttp://www.blogger.com/comment.g?blogID=5325754628845534231&postID=8025083263884822307&isPopup=truehttp://www.the-girl-who-ate-everything.com/2011/02/gourmet-chicken-marsala-wrap.html -
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Macadamian nuts, cookies, cake, and pineapple we were welcomed with.
But I'm not going to leave you totally in the dark. I've been posting over at Tablespoon and here's my
latest Sun-dried Tomato and Bacon Chicken that my husband said tastes like pizza.
http://4.bp.blogspot.com/_A39cgxoHN64/TUCRuDAdyVI/AAAAAAAAGTw/ZtXC6-wTohQ/s1600/IMG_9457.JPGhttp://quick-dish.tablespoon.com/2011/01/20/sun-dried-tomato-and-bacon-chicken/http://4.bp.blogspot.com/_A39cgxoHN64/TUCRuDAdyVI/AAAAAAAAGTw/ZtXC6-wTohQ/s1600/IMG_9457.JPGhttp://quick-dish.tablespoon.com/2011/01/20/sun-dried-tomato-and-bacon-chicken/ -
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Don't worry. I have a line up of Super Bowl recipes that you are going to love!
at 1:26 PM 12 Comments from Food Lovers
Labels: Chicken, Healthy, Main Dishes, Tablespoon
Sunday, January 9, 2011
6 Tips to Eating Healthy and Shedding those Pounds and Fiber-One Parmesan Crusted Chicken
I have friends visiting and have been super busy but I posted a couple of tips over at Tablespoon today
that I use when I'm trying to slim down and a recipe for Fiber-One Parmesan Crusted Chicken. Tastes a
lot better than it initially sounds. My husband thought I had fried chicken and my kids smelled it and
thought I was cooking chicken nuggets. Everybody is a winner!
http://www.the-girl-who-ate-everything.com/2011/01/healthy-sun-dried-tomato-and-bacon.htmlhttp://www.blogger.com/comment.g?blogID=5325754628845534231&postID=8472956489275387914&isPopup=truehttp://www.the-girl-who-ate-everything.com/search/label/Chickenhttp://www.the-girl-who-ate-everything.com/search/label/Healthyhttp://www.the-girl-who-ate-everything.com/search/label/Main%20Disheshttp://www.the-girl-who-ate-everything.com/search/label/Tablespoonhttp://www.the-girl-who-ate-everything.com/2011/01/6-tips-to-eating-healthy-and-shedding.htmlhttp://quick-dish.tablespoon.com/2011/01/09/fiber-one-parmesan-crusted-chicken/http://www.tablespoon.com/recipes/fiber-one-parmesan-crusted-chicken-recipe/1/http://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://www.tablespoon.com/recipes/sun-dried-tomato-and-bacon-chicken-recipe/2/http://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://www.tablespoon.com/recipes/sun-dried-tomato-and-bacon-chicken-recipe/2/http://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://www.tablespoon.com/recipes/sun-dried-tomato-and-bacon-chicken-recipe/2/http://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://www.tablespoon.com/recipes/sun-dried-tomato-and-bacon-chicken-recipe/2/http://www.tablespoon.com/recipes/fiber-one-parmesan-crusted-chicken-recipe/1/http://quick-dish.tablespoon.com/2011/01/09/fiber-one-parmesan-crusted-chicken/http://www.the-girl-who-ate-everything.com/2011/01/6-tips-to-eating-healthy-and-shedding.htmlhttp://www.the-girl-who-ate-everything.com/search/label/Tablespoonhttp://www.the-girl-who-ate-everything.com/search/label/Main%20Disheshttp://www.the-girl-who-ate-everything.com/search/label/Healthyhttp://www.the-girl-who-ate-everything.com/search/label/Chickenhttp://www.blogger.com/comment.g?blogID=5325754628845534231&postID=8472956489275387914&isPopup=truehttp://www.the-girl-who-ate-everything.com/2011/01/healthy-sun-dried-tomato-and-bacon.html -
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at 9:59 PM 11 Comments from Food Lovers
Labels: Chicken, Healthy, Main Dishes, Tablespoon
Friday, November 5, 2010
Chicken and Black Bean Enchilada Casserole
I don't know what it is about eating Halloween candy that makes me crave Mexican food but it does.
Something about the sweet and salty combination. My self control with the Halloween candy around
here has actually been pretty good until the last couple of days. The leftover candy is sitting by our front
door so every time I go to preschool, get the mail, or get something out of my car I grab one or two
pieces.
Austin was a Star Wars Jedi for Halloween. Every time he scored some chocolate while trick or treating
he would run over to me and say. "MOM, I GOT YOU SOME MORE CHOCOLATE!"
Sigh, I've trained him well. Proud mama right here.
I'm starting to wonder if he is my child though. He doesn't like chocolate or candy. Sure he'll eat it every
http://www.the-girl-who-ate-everything.com/2011/01/6-tips-to-eating-healthy-and-shedding.htmlhttp://www.blogger.com/comment.g?blogID=5325754628845534231&postID=3249919400670526149&isPopup=truehttp://www.the-girl-who-ate-everything.com/search/label/Chickenhttp://www.the-girl-who-ate-everything.com/search/label/Healthyhttp://www.the-girl-who-ate-everything.com/search/label/Main%20Disheshttp://www.the-girl-who-ate-everything.com/search/label/Tablespoonhttp://www.the-girl-who-ate-everything.com/2010/11/chicken-and-black-bean-enchilada.htmlhttp://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://www.tablespoon.com/recipes/fiber-one-parmesan-crusted-chicken-recipe/1/http://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://www.tablespoon.com/recipes/fiber-one-parmesan-crusted-chicken-recipe/1/http://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://www.tablespoon.com/recipes/fiber-one-parmesan-crusted-chicken-recipe/1/http://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://www.tablespoon.com/recipes/fiber-one-parmesan-crusted-chicken-recipe/1/http://www.the-girl-who-ate-everything.com/2010/11/chicken-and-black-bean-enchilada.htmlhttp://www.the-girl-who-ate-everything.com/search/label/Tablespoonhttp://www.the-girl-who-ate-everything.com/search/label/Main%20Disheshttp://www.the-girl-who-ate-everything.com/search/label/Healthyhttp://www.the-girl-who-ate-everything.com/search/label/Chickenhttp://www.blogger.com/comment.g?blogID=5325754628845534231&postID=3249919400670526149&isPopup=truehttp://www.the-girl-who-ate-everything.com/2011/01/6-tips-to-eating-healthy-and-shedding.html -
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once in a while but he will have it on his dresser for months without touching it. If he didn't have John's
apple bottomed booty and the same dimple in his chin as I do, I would have to get a DNA test.
This casserole is quick and has a ton of flavor especially for how easy it is. It's a great weeknight meal
that can be made ahead of time. I thought it might be too spicy for the kids but the sour cream balances
it all out and they loved it.
Chicken and Black Bean Enchilada Casserole
Source: adapted from Sister's Cafe; recipe from Allrecipes
Ingredients:
2 cups diced or shredded chicken breast meat (or for extra lazy days use a rotisserie chicken)
teaspoon ground cumin teaspoon ground coriander
teaspoon garlic powder
2 Tablespoons chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce
http://sisterscafe.blogspot.com/2009/04/layered-chicken-black-bean-enchilada.htmlhttp://allrecipes.com/recipe/layered-chicken-and-black-bean-enchilada-casserole/detail.aspxhttp://3.bp.blogspot.com/_A39cgxoHN64/TNNnyq-2hJI/AAAAAAAAGAA/PR5he_AYG4s/s1600/black-bean-chicken-enchiladas.jpghttp://allrecipes.com/recipe/layered-chicken-and-black-bean-enchilada-casserole/detail.aspxhttp://sisterscafe.blogspot.com/2009/04/layered-chicken-black-bean-enchilada.html -
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8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container sour cream
Instructions:
Preheat the oven to 375. Heat a large skillet over medium heat, and spray with vegetable cooking
spray. Saut chicken with cumin and coriander until chicken is cooked through. Transfer to a medium
bowl. Stir in the cilantro, black beans, and green chili peppers.
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish that has been sprayed
with cooking spray. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken
mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.
Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the
remaining chicken mixture over the tortillas.
Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.
Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue
cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.
Let stand 10 minutes before serving.
at 8:16 AM 16 Comments from Food Lovers
Labels: Beans, Casseroles, Chicken, Main Dishes, Mexican
Friday, October 8, 2010
Buffalo Chicken Macaroni and Cheese
http://www.the-girl-who-ate-everything.com/2010/11/chicken-and-black-bean-enchilada.htmlhttp://www.blogger.com/comment.g?blogID=5325754628845534231&postID=8225404053914539443&isPopup=truehttp://www.the-girl-who-ate-everything.com/search/label/Beanshttp://www.the-girl-who-ate-everything.com/search/label/Casseroleshttp://www.the-girl-who-ate-everything.com/search/label/Chickenhttp://www.the-girl-who-ate-everything.com/search/label/Main%20Disheshttp://www.the-girl-who-ate-everything.com/search/label/Mexicanhttp://www.the-girl-who-ate-everything.com/2010/10/buffalo-chicken-macaroni-and-cheese.htmlhttp://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://www.addthis.com/bookmark.php?v=250&username=cdenney92http://www.printfriendly.com/http://www.the-girl-who-ate-everything.com/2010/10/buffalo-chicken-macaroni-and-cheese.htmlhttp://www.the-girl-who-ate-everything.com/search/label/Mexicanhttp://www.the-girl-who-ate-everything.com/search/label/Main%20Disheshttp://www.the-girl-who-ate-everything.com/search/label/Chickenhttp://www.the-girl-who-ate-everything.com/search/label/Casseroleshttp://www.the-girl-who-ate-everything.com/search/label/Beanshttp://www.blogger.com/comment.g?blogID=5325754628845534231&postID=8225404053914539443&isPopup=truehttp://www.the-girl-who-ate-everything.com/2010/11/chicken-and-black-bean-enchilada.html -
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This is "Man Food" at its best. Buffalo chicken macaroni and cheese. This may be a Denney favorite. My
husband is a little obsessed with buffalo chicken anything and then throw it with creamy mac n'
cheese... heaven. It is a little spicy so you can adjust according to your family's taste. I just made half of
this recipe and it was more than plenty for my family. Although it takes a little prep work, it is yummy
and will be well appreciated by all the men in your life watching football this weekend.
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Buffalo Chicken Macaroni and Cheese
Source: Adapted from the Food Network
Ingredients:
7 tablespoons unsalted butter
1 pound (16 oz) elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup Buffalo wing sauce (preferably Frank's. If you are worried about the heat factor add half the
amount)
2 tablespoons flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound (16 oz) yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup panko breadcrumbs (found in the grocery store next to regular breadcrumbs)
http://www.foodnetwork.com/recipes/food-network-kitchens/buffalo-chicken-macaroni-and-cheese-recipe/index.htmlhttp://2.bp.blogspot.com/_A39cgxoHN64/TK56KLRtfwI/AAAAAAAAF7w/a3FnsSlQENk/s1600/buffalo-chicken-mac-n-cheese.jpghttp://www.foodnetwork.com/recipes/food-network-kitchens/buffalo-chicken-macaroni-and-cheese-recipe/index.html -
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1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley
Instructions:
Preheat the oven to 350 degrees and spray a 9-by-13-inch baking dish with cooking spray. Bring a large
pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and
cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes. Then add 1/2 cup hot
sauce and simmer until slightly thickened, about 1 more minute.
Melt 2 tablespoons butter in a separate saucepan over medium heat. Stir in the flour and mustard until
smooth. Whisk in the half-and-half and add the remaining 1/4 cup hot sauce and stir until thick, about 2
minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
Combine the chicken mixture, cooked pasta, and cheese sauce and toss to combine.
Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted.
Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40
minutes. Let rest 10 minutes before serving.
Best served immediately. Makes around 8 servings.
at 7:49 AM 24 Comments from Food Lovers
Labels: Cheese, Chicken, Feeding a Crowd, Main Dishes, Pasta
Tuesday, October 5, 2010
Swiss Chicken
I'm back. I survived the St. George marathon. It was brutal. It was unusually hot for this time of year and
the heat sucked the life out of me. My Ipod froze right from the get go. It's happened once before and
decided to happen once again at the start of the marathon. I was stuck on two ABBA songs for the wholerace. Uggghhh!
"Dancing Queen" isn't exactly the best song to get you motivated. Guess I can check marathon off the
bucket list. Check.
A lot of you guys emailed me and said you were running it too. How did you guys do?
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My sister Shelly, my nephew Scott, and me
I swore at mile 24 that I would never run again. But...now I'm thinking of all the things that I could have
done better and how I can shave off time next time....so I guess my marathon days may not be over.
Yes. I know. I need my head checked.
Since I still can barely walk because I'm so sore, I was thinking of an easy dinner that still tastes good.
Even I can hobble around the kitchen to make this easy swiss chicken. It's so simple but has great flavor.
My sister has been making it for years but I saw it over at Real Mom Kitchen and was reminded of its
yummy simplicity.
Swiss Chicken
Source: Real Mom Kitchen
http://1.bp.blogspot.com/_A39cgxoHN64/TKsSN_6Kg8I/AAAAAAAAF7E/5SbIwQKWe-w/s1600/image_server2.jpghttp://realmomkitchen.com/1670/baked-swiss-chicken/http://realmomkitchen.com/1670/baked-swiss-chicken/http://1.bp.blogspot.com/_A39cgxoHN64/TKsQokxmILI/AAAAAAAAF68/TqbQSQeL08Q/s1600/swiss-chicken.jpghttp://1.bp.blogspot.com/_A39cgxoHN64/TKsSN_6Kg8I/AAAAAAAAF7E/5SbIwQKWe-w/s1600/image_server2.jpghttp://1.bp.blogspot.com/_A39cgxoHN64/TKsQokxmILI/AAAAAAAAF68/TqbQSQeL08Q/s1600/swiss-chicken.jpghttp://1.bp.blogspot.com/_A39cgxoHN64/TKsSN_6Kg8I/AAAAAAAAF7E/5SbIwQKWe-w/s1600/image_server2.jpghttp://realmomkitchen.com/1670/baked-swiss-chicken/http://realmomkitchen.com/1670/baked-swiss-chicken/ -
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Ingredients:
4 chicken breasts
6-8 slices Swiss cheese
1 can cream of mushroom soup (or cream of chicken)
1 cup milk
1 box Stove Top Stuffing
1/4 cup butter melted
Instructions:
1. Pound chicken breast to even out the thickness of the chicken. You can place the chicken between to
layers of saran wrap and use a rolling pin or a meat mallet if you have one. If I buy the Costco chicken
breasts I just slice them in half horizontally and skip the meat pounding step.
2. Place chicken breasts in a sprayed 9 x 13 inch baking dish.3. Top chicken with the slices of Swiss cheese.
4. In a small bowl, mix soup and milk until well blended.
5. Pour soup mixture over chicken.
6. Top the chicken with the dry stuffing mix. Drizzle stuffing with melted butter.
7. Baked covered with foil at 350 degrees for 45 minutes. Remove foil and bake 5-10 minutes longer.
Serves 6-8.
at 8:20 AM 18 Comments from Food Lovers
Labels: Casseroles, Chicken, Main Dishes
Tuesday, September 21, 2010
Chicken Broccoli Alfredo
It happened. I'm finally full. Didn't know it could actually happen. But it did. Have you ever eaten so
much that if you ate one more bite you knew you would literally be sick? That was me last night. We had
dinner and I checked my self control at the door. Shrimp, salad, and a filet topped with lump crab meat
and butter sauce. For dessert, a piece of carrot cake that was as big as my face. Trust me, I measured as I
was shoving it in my face.
If you want to be my friend, you have to love to eat. That's why Heidi and I were such good friends. She
made this one night for us at her house. So good and supposedly this is a knock off of the Chicken Con
Broccoli from Olive Garden. I know I've been making a lot of pastas lately but hey, that's the best part
about running...carbo-loading the night before my long runs.
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Chicken Broccoli Alfredo
Source: Heidi Clark
Ingredients:
2-3 cooked chicken breasts, diced
1-2 cups fresh chopped broccoli, cooked and hot
fettuccine, cooked according to package directions. (I used penne because it's what I had)
Alfredo Sauce:
1/2 cup (1 stick) butter
2 cups heavy cream
1/8 tsp. garlic powder
1/8 tsp. ground black pepper
1/2 teaspoon (1 clove) minced garlic1/4 cup freshly grated Parmesan cheese
Instructions:
Cook chicken in method desired. I just cooked mine on the stove. Add chicken and broccoli to Alfredo
sauce and heat through. Serve over hot, cooked fettuccine.
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Melt butter in medium saucepan over medium heat. Add minced garlic with the butter. Add cream,
garlic powder, and pepper. Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently.
Trust me, it will thicken. When sauce has reached desired consistency, stir in Parmesan cheese. Use for
Chicken Broccoli Alfredo, or just serve as is over fettuccine. Serves 4-6.
at 11:24 PM 3 Comments from Food Lovers
Labels: Chicken, Italian, Main Dishes, Pasta, Sauces
Monday, September 13, 2010
Chicken and Spinach Stuffed Shells
I ran twenty miles yesterday. Twenty. It's the longest I will run before my marathon in a couple of
weeks. It was hard. Really hard. I have no idea how I'm going to do 6.2 more miles for the marathon.
Here's the breakdown:
Mile 1-13: Feeling good.
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