Spicey Chicken Tender

1 TBSP water
1/4 tsp salt
1/4 tsp crushed red pepper flakes
1/4 tsp curry
1/8 tsp each ground tumeric, ginger & cinnamon
1/8 tsp paprika
1/2 lbs chicken tender

In small bowl, combine water and seasoning. Cover both sides of chicken with mixture. Put in large bag & refridgerate for 15 minutes.
Place chicken on a greased broiler pan. Broil 3-4 minutes per size or until cooked all the way.

Super easy meal. This has an Indian taste to it. You can't taste the spice of the food but it lingered a bit in our mouths. I really loved it. Be careful though...tumeric leaves your fingers yellow for days.

Published with Blogger-droid v1.6.8

My Little Secret

Has anyone else tried the Lawry's Marinades?

They have become my little secret to great tasting food. Jacob and I got a recipe from a coworker of mine that asked you to use the mesquite with lime. The chicken tasted wonderful so it made us wonder how great the other flavors were. Each time we have used the marinades, we have not been unimpressed. It is something simple that you can use to make your food tastes like it comes from a restaurant. A few weeks ago we tried the Sesame ginger with orange on some pork. We marinated it and then grilled the pork. We couldn't get enough of the pork and wanted to keep eating it. We put a little bit of the marinade on the rice for the side dish and it tasted good even on that. So far we found that you may slow cook your meat in the sauce on low for 4-6 hours or do a quick grill of it. We are excited to try some more. You can find them in most grocery stores and they aren't that expensive. We are excitingly waiting for the time to use the other flavors we have.

BBQ Shredded Chicken and Caramelized Red Onion Ranch Spaghetti

1 lb thin spaghetti noodles

4 Tablespoons extra virgin olive oil

1/2 large red onion, peeled and finely chopped

2 Tablespoons dry Ranch Dressing Mix

3/4 Cup chopped fresh cilantro leaves

Shredded BBQ Chicken

1. Cook spaghetti noodles according to package directions; drain and rinse with cold water to stop cooking. Place olive oil into a large pot over medium heat. Saute red onions until softened and golden. Add cooked spaghetti to onions; mix and add dry Ranch Dressing seasoning and cilantro leaves. Season with a pinch of salt and pepper to taste. Place noodles onto serving plates and top with warm shredded BBQ chicken. Garnish with cilantro leaf and serve.

6 servings

I saw this recipe and thought it sounded super good and I told Jacob about it. It was awesome...really flavorful and we want to make it again. We even made our own bbq sauce that we have fallen in love with. We used the bbq chicken in a chicken taco salad and we both thought that we had died and gone to heaven. Really you need to try this one. It is very easy and full of flavor. It makes a great twist on your normal spaghetti with red sauce.

Chicken'n Dumplings

Makes 4-6 servings

2 cups cooked chicken (we shredded ours)
1 can cream of mushroom soup
1 can cream of chicken soup
2 soup cans water
4 tsp all-purpose flour
2 tsp chicken bouillon granules
1/2 tsp black pepper
1 can refrigerated buttermilk biscuits (8 biscuits)

Mix all ingredients, except biscuits in a crock pot.
Cut biscuits into quarters and gently stir into mixture. Cover and cook on low 4-6 hours


This was a super easy meal that Jacob made for us the other nights. I think that it need some carrots or celery in it, so if anyone tried to cook some veggies with it...please let me know how it turns out. We can't wait to eat this again.

Thai-Style Pork Kabobs

1/3 cup reduced-sodium soy sauce
2 TBSP fresh lime juice
2 TBSP water
2 tsp hot chili oil
2 cloves garlic, minced
1 tsp minced fresh ginger
12 oz well-trimmed pork tenderloin
1 red or yellow bell pepper, cut into 1/2 inch chucks
1 red of sweet onion, cut into 1/2 inch chuncks
2 cups hot cooked rice

First: Combine soy sauce, lime juice, water, chili oil, garlic and ginger in medium bowl; reserve 1/3 of mixture for dipping sauce. Set aside.

Second: Cut pork tenderloin into 1/2 inch thick squares. Add to bowl with souy sauce mixture; toss to coat. Cover and refrigerate at least 30 minutes or up to 2 hours, turning once.

Third: Remove pork from marinade, discard marinade. Alternate bokk with chucks of onion and peppers. (makes 4 servings)

Last: Oil grill to prevent sticking. Grill, covered, at medium-hot for 6-8 minutes or until pork is no longer pink in center. Remember to turn half way through grilling time. Serve with rice and dipping sauce.

Turkey Roll-ups

10 slices of deli turkey
1 pkg of stuffing
8 oz sour cream
1 can cream of chicken
1 cup shredded cheese

Prepare stuffing as directed. Roll the stuffing in a slices of deli turkey like an enchilada. Place in an baking dish. In separate bowl mix sour cream, cream of chicken, and half the cheese. Spread mixture over deli turkey and stuffing rolls. Top with left over cheese. Bake at 350 for 20 minutes or until warmed all the way through.

If you don't have time to bake this meal, you can microwave it. Everything is already cooked, it just needs to be warmed all the way through.

I picked this meal up somewhere in junior high. It is super easy and Jacob thinks it tastes like Thanksgiving leftovers. I really enjoy it. I once bought turkey with the sun dried tomato on it, and the meal became even better than before. I also told my co-worker about it and she decided to try the meal at home. She used cream of mushroom soup and still loved the meal. I guess there are tons of variations to it.

Apple Chicken

3-4 skinless, bonelss chicken
1 can (10.75 oz) cream of mushroom soup
1/2 soup can apple juice

Place chicken into greased baking pan. Mix soup and apple juice then cover chicken in it. Cover and bakd 350 for 40 minutes.

Very easy meal. Sometimes Jacob and I like to slice an apple in it and place it all around the chicken with a little bit of the sauce on it. It add a little more texture to the food and still tastes just as good.

Spinch Chicken Alfredo Lasgana

1 jar alfredo sauce
9 lasgana noodles, cooked
2 chicken breasts, cooked and shredded
1 small container ricotta cheese
1 small bag (2 cups) mozzarella cheese
spinach
1 can of sliced mushrooms (optional)
salt and pepper to taste
Spread a little bit of the sauce on the bottom of the pan. Place one layer on top of the sauce (a few tablespoons will do the job.) Then add a 1/3 of the chicken in layer, then a layer of 1/3 of ricotta, then a layer of spinach (enough to cover the layer), next a layer of 1/3 of the sauce last a layer of 1/3 of the mozzarella cheese. (add in mushrooms into a layer if desired) Repeat until ingredients are gone. Bake at 375 for about 35-45 minutes or until lightly brown on top.

What a great twist to the classic lasagna. If you love alfredo then you will love this.

Grilled Chicken with Fresh Mango Salsa

4 boneless chicken breasts halves
salt and pepper to taste
1 TBSP olive oil
2 cloves of garlic
1 (1/2 inch) piece of fresh ginger root, minced
2 mangos- peeled, seeded and diced
2 TBSP cider vinegar
1 tsp white wine (you may sub this for 1 tsp cider vinegar)
1/4 cup chopped fresh cilantro

Preheat grill for high heat and the lightly oil the grate.
Rub chicken with salt and pepper. Place on grill. Cook 10-15 minutes each side or until no longer pink inside. Remove from gill and set aside.
Heat oil in medium skillet over medium heat. Add and saute garlic for about 1 minute. Mix in ginger and mangos, and cook for 3-4 minutes so that mangos are tender. Pour in the cider vinegar and white wine. Season with salt and pepper. Stir in cilantro and remove from heat. Spoon over chicken and serve.

Jacob and I got some mangos and searched the internet for a recipe that looked like it was worth trying. We also had to search how to peal a mango because it is not something that we have ate very much of. We found this recipe to try. We didn't grill our chicken outside because of the weather. We baked out chicken in a lightly greased pan for about 20-30 minutes. It tasted just as good as if we were to grill it outside. This was super good and very new to us.,

Ham and Swiss Casserole

1 (8oz) pkg wide egg noodles, cooked and drained
2 cups ham, cubed,
2 cups swiss cheese, shredded
1 can cream of mushroom soup
1 cup sour cream


In a 9X13 pan, layer noodles, ham, and cheese; mix lightly. In a separate bowl, mix the soup and sour cream together. Pour soup mixture over the other ingredients in the pan. Bake 350 for 45 minutes. Cover the first half of baking.

(This may seem a little bland so sprinkle a little garlic powder on top to taste.)

We bought a spiraled ham and have a bunch of left overs. We looked though our cookbooks and found this meal to try because it used ham. It was a really good meal, but we thought it needed a bit of garlic. Once you sprinkled a bit on the top, I think it helped balance the swiss cheese and make the meal extremely good.

Red Chicken

5-6 boneless, skinless chicken breats
1 cup ketchup
1 cup sugar
1/3 cup vinegar
1/3 cup soy sauce
1 TBSP mustard
1 tsp garlic salt

Place chicken in slow cooker. Mix all other ingredients together and pour over chicken. Cook on low 5-6 hours. Serve over rice.

Jacob made this meal for us and it was really good. The sauce it makes is a almost a homemade barbecue sauce. It is very easy and very filling.

Mushroom Chicken

canned mushroom chicken
chicken
pepper
salt
garlic powder

Lay uncooked chicken in oblong pan. Cut up potatoes and lay on top of chicken. Sprinkle desired salt, pepper, and garlic powder. Pour 2-3 cans of cream of mushroom soup. Bake at 350 for 1 1/2 hours.
Jacob's mom gave this to Jacob when he moved out. When I looked at the recipe, I was confused. It is one of those recipes that may drive you nuts because there are no real measurements so if you only want to make a small amount for a small family, you can. Or you can make a large amount. I usually use a 9x13 pan. I lay about 4 chicken thighs and 2-3 chicken breasts on the bottom. Then I cut up about 3 large potatoes (with skins on) and laid those one top. I sprinkle the food so it is lightly covered with seasonings. Next was the cream of mushroom. I used 3 cans in these pictures so it had a lot of sauce. It is really good and super easy. It just takes time to bake.

Easy Lasagna

9 lasanga noodles
1 lbs ground beef
1 jar (26oz) spaghetti sauce
1 container (16oz) cottage cheese
4 cups grated mozzarella cheese

Brown meat and add sauce. In greased 9x13 pan, lay 3 uncooked lasagna noodles side by side. Cover with 1/3 meat-sauce, 1/3 cottage cheese, then 1/3 cheese. Repeat until all ingredients are used. Cover and bake 375 for 40 minutes. Remove cover and then bake 5 more minutes.

• We like to add a can of mushrooms to the sauce. I am sure you could add other items like peppers or onions.
  

This is a meal that I got out of a missionary cookbook while on my mission. I never could make it on my mission because we didn't have the all ingredients there in Hungary. When I got home I was excited to try it. I always thought lasagna was really hard to make and took tons of time. To my surprise, it actually is a really easy meal to make. It is now a favorite meal for us.

White Bean Chicken Chili

1 tablespoon olive oil
1/2 cup diced onion
2 (14.5 ounce) cans Great Northern Beans, undrained
2 cups cooked, diced or shredded chicken (or turkey)
2 cups chicken broth
3/4 cup salsa (I use Pace Chunky Mild, less spice for the kids!)
1 teaspoon dried oregano
1/2 teaspoon celery salt
1 1/2 cups shredded mozzarella cheese

In a medium saucepan, heat the olive oil over medium heat. Add onions and cook until onions are translucent, about 5 minutes. Add the remainder of the ingredients, except the mozzarella cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Add the mozzarella cheese one handful at a time, stirring to let each addition melt before adding the next. Stir to combine and make sure all the cheese has melted and serve.

Jacob and I really enjoyed this. When we ate it, we crumpled up a few tortilla chips and put them on top. It was very delicious and we can't wait to eat it again.

Garlic Chicken Farfalle

16 oz. Farfalle pasta (bowtie pasta)
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper
1/2 c. butter
1 lb. bacon, crumpled (optional)
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry's mesquite marinade with lime juice

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

My co-worker knows about this blog and said she had a great recipe for me to try. She told me about it, and I thought that it sounded really good. It ended up being better than I thought it may be. It did take some time to prepare because of the slow cooking part, but well worth the food.

About the sauce, I thought it was going to be a think sauce like alfredo, but really it came out to be kind of runny. Which is good because it coated the pasta and chicken very well. As for the pepper, I was warned it looks like a lot of pepper, but it adds to the taste. You may make alter this recipe as much as you want. I left out the bacon & it still tasted great.This plate of pasta is what mine looked like without the bacon and a different type of pasta. (I didn't have bowtie pasta when I went to make the dish, so I substituted it for what was available. It worked just fine.)Just so everyone knows. I found this picture online of what the pasta can look like with the bacon and the actual farfalle (bowtie) pasta.

Ham & Cornbread Casserole

2 eggs
1 (16 oz) can cream style corn
1 (16 oz) can whole kernel corn
1/2 cup butter or margarine, melted
1 cup sour cream
1 pkg corn muffin mix (Jiffy)
2 cups cubed ham
1 cup shredded cheddar cheese

Beat eggs, stir in cream corn, whole kernel corn, butter, and sour cream. Add muffin mix and ham. Pour into greased 9x13 pan. Bake 375 for 45 minutes or until center is done. Take out and sprinkle cheese on top. Return to oven until cheese is melted.

This was really sweet for me and Jacob. It was great with a little salsa.

Stove Top Chicken Casserole

1 box stuffing mix (chicken flavored)
1/2 cube butter or margarine
2 cups chicken, cooked and diced
1 can cream of chicken soup
1 can cream of celery soup
1 cup milk
2 large stalks of celery washed and sliced

Melt butter and stir into stuffing mix. Make sure it coats as even as possible. Save 1/3 of mixture. Cover the bottom of a 9x13 pan with the other 2/3 of mixture.
Mix all other ingredients together and pour over the top of the stuffing. Use the left over 1/2 of stuffing mixture to sprinkle over the top of the casserole. Cover and cook for 350 for 30 minutes or until bubbly. Uncover the last 10 minutes.

Nacho Chicken Rice Wraps

2 cans cheddar cheese soup
1 cup water
2 cups salsa
1 1/4 cups uncooked white rice
2 lbs boneless chicken breast, cubed
10 flour tortillas (10 inches in diameter)

Mix soup, water, rice, salsa, and chicken in the crock-pot. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours or until done.
Spoon about 1 cup rice mixture down center of each tortilla. Fold to and enjoy!

Sage Pork Chops

2 tsp salt
1 tsp dried sage
1 tsp ground black pepper
6 pork chops
2 TBSP butter
1 cup water
2 cubes beef bouillon

Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.

Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes. No need to flip the meat once it is on simmer, the lid holds the moisture in.
Please don't laugh at this picture. I put all my food into little containers so Jacob and I may take them to work the next day. This picture was of the meat after it had been in the fridge for a little while so it is not the best picture of the pork chops that I could have taken.

I was a bit worried with how long you cooked the chops with bouillon that the meat may dry out and be a bit tough. It surprisingly was not. It actually tasted really well and was really flavorful. This is yet another easy meal that I will definitely have again.

Chicken Cobweb Casserole

2 cups cooked chicken, diced
1/2 cup mayonnaise
2 tsp diced onion or 2 shakes of dried onion flakes
1 TBSP lemon juice
3 hard boiled eggs, minced
1 can cream of chicken soup
2 cup cooked rice
1 cup celery, diced

Mixed all ingredients together. Spread in a greased 9x12 glass baking pan. Bake 375 for 30 minutes. Serves 6.

When I mixed this all together I was kind of nervous of what it may taste like. To my surprise, with a little salt, it was a good simple meal. This is not a fancy meal, but it is a good one if you don't have a lot of money.