Well I've been meaning to get this one up for a little while so to try and keep you all in new recipes as often as I can, I'm going to get this one up if it takes me all day... :)
I bring to you, for your dining pleasure, a yummy slow cooker recipe perfect for the cooling temps (but great on the warm day we had it too).
I found this recipe on recipe.com. It's originally "Smoky Chicken & ...." but I didn't do the "smoky" part.. :)
Smoky Chicken and Cheesy Potato Casserole
Ingredients
Nonstick cooking spray
1 10-3/4-ounce can condensed cream of chicken with herbs soup
1 8-ounce carton dairy sour cream
6 ounces smoked cheddar cheese, shredded (1-1/2 cups) (I used 2 cups nacho & taco cheese)
1 28-ounce package frozen loose-pack diced hash brown potatoes with onion and peppers, thawed (I forgot the whole "thawed" part-mine were quite frozen and came out just fine!)
3 cups chopped smoked or roasted chicken or turkey (I just poached a few breasts and diced it up)
Crushed croutons (optional) (I omitted)
Directions
1 Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the cooker combine soup, sour cream, cheese, frozen potatoes, and chicken.
2 Cover and cook on low-heat setting for 5 to 6 hours. If desired, top each serving with crushed croutons. Makes 6 servings.
This was easy and delicious and it would be Super easy to double for a bigger clan.
We all enjoyed it. I even managed to like it despite the peppers from the potatoes. I'm not a fan of cooked peppers in any sense, but they weren't completely horrible. :) Even Justice ate a little bit of it!! And that was rather shocking!
So...I hope you enjoy this one. We'll be repeating it this winter for sure! :)
Mo
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Tuesday, September 6, 2011
Monday, August 29, 2011
Scored on Sunday with Lemon-Thyme chicken
Happy Monday to you!
Start of a new week. Yay! New recipes, new adventures, and learning new things! Happy day! :)
And in the spirit of starting off well, I bring you the recipe I finally tried last night. Lemon-Thyme Roasted Chicken with Finglerling Potatoes that I made buttered green beans (steamed or boiled green beans with 2 Tbsp butter added) to go with... :)
I've had this one on the plan for 2 consecutive weeks now I believe. I have absolutely come toDREAD dealing with raw chicken. I've never been a fan, but lately it's increased. I'm so averse to it that I will ONLY deal with boneless skinless breasts. Or precooked frozen chicken. There has never been a whole chicken in my house and the likelihood of that ever happening is slim to none. Ewww!!
I am all about frugality and I realize that whole chickens are so much cheaper but there isn't a chance on this earth that I would ever deal with one........Never gonna happen!!
Anyway...I have been avoiding this recipe, even though it sounded delicious, because I was shuddering at the thought of having to deal with the chicken. Yeah.....that'll teach me to not read the directions first...I didn't have to "deal" with the chicken. As a matter of fact, I never touched it! I stabbed it with a knife and put it from the package to the pan (no I didn't rinse it this time...). Yeah baby! Woo!
And I'm really glad I did finally decide to make it. It was delicious. As a matter of fact.....Justice ate it!!!! She wasn't a fan of the potatoes or the green beans, but she ate my entire (very small) chicken breast! Yay!!!!
Jackpot baby!!! :)
So...without any further ado..I give you.......
The Recipe! :)
Lemon-Thyme Roasted Chicken with Fingerling Potatoes (courtesy of recipe.com)
4 teaspoons canola oil or olive oil
1 teaspoon dried thyme, crushed
1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
1/4 teaspoon freshly ground black pepper
1 pound fingerling potatoes, halved lengthwise, or tiny new red or white potatoes, halved
4 small skinless, boneless chicken breast halves (1 to 1-1/4 pounds total)
2 cloves garlic, minced (I sliced mine rather than messing with mincing)
1 lemon, thinly sliced
1. In a very large skillet, heat 2 teaspoons of the oil over medium heat. Stir 1/2 teaspoon of the thyme, the salt, and pepper into the oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.
2. Stir potatoes; push to one side of the skillet. Add the remaining 2 teaspoons oil. Arrange chicken breast halves on the other side of the skillet. Cook, uncovered, for 5 minutes.
3. Turn chicken. Spread garlic over chicken breast halves; sprinkle with the remaining 1/2 teaspoon thyme. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170°F) and potatoes are tender.
This meal was delicious! Minus my added veggie, it's a one-pot! Woo! :)
My chicken was small and there were actually only 4 breast halves in the package, whereas there are usually 5 and I wasn't paying attention... Next time I make this I will definitely make more so that we can have leftovers. As I said, Justice devoured the chicken (except for the 2 small bites I took) and Dominic loved it as well, which doesn't usually happen with lemon. So.....Yay!!! :)
I'll be repeating this one again in the future, and I hope that you find the same when you try it!
Enjoy,
Mo
Start of a new week. Yay! New recipes, new adventures, and learning new things! Happy day! :)
And in the spirit of starting off well, I bring you the recipe I finally tried last night. Lemon-Thyme Roasted Chicken with Finglerling Potatoes that I made buttered green beans (steamed or boiled green beans with 2 Tbsp butter added) to go with... :)
I've had this one on the plan for 2 consecutive weeks now I believe. I have absolutely come to
I am all about frugality and I realize that whole chickens are so much cheaper but there isn't a chance on this earth that I would ever deal with one........Never gonna happen!!
Anyway...I have been avoiding this recipe, even though it sounded delicious, because I was shuddering at the thought of having to deal with the chicken. Yeah.....that'll teach me to not read the directions first...I didn't have to "deal" with the chicken. As a matter of fact, I never touched it! I stabbed it with a knife and put it from the package to the pan (no I didn't rinse it this time...). Yeah baby! Woo!
And I'm really glad I did finally decide to make it. It was delicious. As a matter of fact.....Justice ate it!!!! She wasn't a fan of the potatoes or the green beans, but she ate my entire (very small) chicken breast! Yay!!!!
Jackpot baby!!! :)
So...without any further ado..I give you.......
The Recipe! :)
Lemon-Thyme Roasted Chicken with Fingerling Potatoes (courtesy of recipe.com)
4 teaspoons canola oil or olive oil
1 teaspoon dried thyme, crushed
1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
1/4 teaspoon freshly ground black pepper
1 pound fingerling potatoes, halved lengthwise, or tiny new red or white potatoes, halved
4 small skinless, boneless chicken breast halves (1 to 1-1/4 pounds total)
2 cloves garlic, minced (I sliced mine rather than messing with mincing)
1 lemon, thinly sliced
1. In a very large skillet, heat 2 teaspoons of the oil over medium heat. Stir 1/2 teaspoon of the thyme, the salt, and pepper into the oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.
2. Stir potatoes; push to one side of the skillet. Add the remaining 2 teaspoons oil. Arrange chicken breast halves on the other side of the skillet. Cook, uncovered, for 5 minutes.
3. Turn chicken. Spread garlic over chicken breast halves; sprinkle with the remaining 1/2 teaspoon thyme. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170°F) and potatoes are tender.
This meal was delicious! Minus my added veggie, it's a one-pot! Woo! :)
My chicken was small and there were actually only 4 breast halves in the package, whereas there are usually 5 and I wasn't paying attention... Next time I make this I will definitely make more so that we can have leftovers. As I said, Justice devoured the chicken (except for the 2 small bites I took) and Dominic loved it as well, which doesn't usually happen with lemon. So.....Yay!!! :)
I'll be repeating this one again in the future, and I hope that you find the same when you try it!
Enjoy,
Mo
Tuesday, August 16, 2011
Delicious and Different...Asian Chicken Noodle Salad
This is another one from the Super Suppers Cookbook. I saw this one- saw it was easy, different, and quick. I was SOLD!! :) So much so that I managed to forget to take pictures.... I know, I know...don't everyone die of shock all at once! I'm getting better..... ;)
Now...the little tag-line under this recipe says "These noodles can be habit-forming." Yep...Gonna testify to that one! :)
Asian Chicken Noodle Salad
Makes 6-8 servings. (my adding extra noodles boosted it by a serving or so)
12 oz dried Chinese egg noodles (I used about 16oz)
2 medium boneless, skinless chicken breast halves (12 oz total), poached (see here for instructions on poaching chicken) and chopped (2 cups) [I used 3 breast halves]
1 8oz can bamboo shoots, drained
1 8oz can water chestnuts, drained
1 cup canned baby corn
1 red bell pepper, thinly sliced (I omitted)
5 green onions, thinly sliced (I omitted)
(I added 1 carrot, thinly sliced)
1 cup mayonnaise
1 cup teriyaki sauce
1/4 cup soy sauce
2 Tbsp toasted sesame oil (I omitted-thought I had it but didn't..)
2 Tbsp freshly squeezed lemon juice (I used the little yellow bottle)
1 tsp salt (or to taste)
Cook noodles according to package directions, drain. In a large bowl combine cooked noodles, chopped chicken, bamboo shoots, water chestnuts, baby corn, bell pepper, and green onion. For dressing, in a small bowl whisk together mayo, teriyaki sauce, soy sauce, sesame oil, lemon juice, and salt. Pour dressing over chicken noodle mixture; toss to coat.
I made this in the afternoon and threw the (Big) bowl in the fridge until we were ready for it. The dressing thickened a little bit, but was delicious. It can definitely be eaten warmed or cold. We all chose warmed each time we had it but do-able straight out of the fridge. With the slight adjustments to the amounts, this fed 4 adults for dinner with leftovers for 3 lunches.
This one is kind of a triumph for me. I loved it and I don't really like any of the individual ingredients. I've never been a fan of bamboo, baby corn, or water chestnuts.. LOL
Enjoy this quick and easy out of the ordinary meal-we did! :)
Mo
Now...the little tag-line under this recipe says "These noodles can be habit-forming." Yep...Gonna testify to that one! :)
Asian Chicken Noodle Salad
Makes 6-8 servings. (my adding extra noodles boosted it by a serving or so)
12 oz dried Chinese egg noodles (I used about 16oz)
2 medium boneless, skinless chicken breast halves (12 oz total), poached (see here for instructions on poaching chicken) and chopped (2 cups) [I used 3 breast halves]
1 8oz can bamboo shoots, drained
1 8oz can water chestnuts, drained
1 cup canned baby corn
1 red bell pepper, thinly sliced (I omitted)
5 green onions, thinly sliced (I omitted)
(I added 1 carrot, thinly sliced)
1 cup mayonnaise
1 cup teriyaki sauce
1/4 cup soy sauce
2 Tbsp toasted sesame oil (I omitted-thought I had it but didn't..)
2 Tbsp freshly squeezed lemon juice (I used the little yellow bottle)
1 tsp salt (or to taste)
Cook noodles according to package directions, drain. In a large bowl combine cooked noodles, chopped chicken, bamboo shoots, water chestnuts, baby corn, bell pepper, and green onion. For dressing, in a small bowl whisk together mayo, teriyaki sauce, soy sauce, sesame oil, lemon juice, and salt. Pour dressing over chicken noodle mixture; toss to coat.
I made this in the afternoon and threw the (Big) bowl in the fridge until we were ready for it. The dressing thickened a little bit, but was delicious. It can definitely be eaten warmed or cold. We all chose warmed each time we had it but do-able straight out of the fridge. With the slight adjustments to the amounts, this fed 4 adults for dinner with leftovers for 3 lunches.
This one is kind of a triumph for me. I loved it and I don't really like any of the individual ingredients. I've never been a fan of bamboo, baby corn, or water chestnuts.. LOL
Enjoy this quick and easy out of the ordinary meal-we did! :)
Mo
Monday, August 8, 2011
Easy chicken wraps - A fun and fab summer meal
Happy Monday to you all!
Well, here it is. I'm finally getting you the delicious "recipe" I was so excited about from last week. And boy, did I have good reason to be excited! They were fun, different, easy, and perfect for summer. They quickly became one of the new house faves. We can't wait to do them again.
Here's a pic of our fixins, but of course, you can sub or add any of your faves as desired.
We chose the spinach flavored tortillas for a little bit of a different flavor. We used the frozen Tyson grilled chicken strips and they were great. They warmed quickly and had good flavor. Mushrooms, tomatoes, cucumbers and spinach rounded out our ingredients and we each used whichever dressing we wanted. We had Bacon Ranch, Lite Honey Mustard, Miracle Whip, and Fat Free Italian to choose from.
Everyone enjoyed them so much and can't wait to do them again soon.
Hope you enjoy this idea for an easy and quick summer family meal.
Mo
Well, here it is. I'm finally getting you the delicious "recipe" I was so excited about from last week. And boy, did I have good reason to be excited! They were fun, different, easy, and perfect for summer. They quickly became one of the new house faves. We can't wait to do them again.
Here's a pic of our fixins, but of course, you can sub or add any of your faves as desired.
We chose the spinach flavored tortillas for a little bit of a different flavor. We used the frozen Tyson grilled chicken strips and they were great. They warmed quickly and had good flavor. Mushrooms, tomatoes, cucumbers and spinach rounded out our ingredients and we each used whichever dressing we wanted. We had Bacon Ranch, Lite Honey Mustard, Miracle Whip, and Fat Free Italian to choose from.
Everyone enjoyed them so much and can't wait to do them again soon.
Hope you enjoy this idea for an easy and quick summer family meal.
Mo
Thursday, July 7, 2011
Sage Chicken & Rice ... New recipe post numero uno :)
Ok, ok. Try not to faint. I know it's been a while since I posted any recipes. I suck. It's ok, I'll admit it when I've totally failed... ;) But I'm working on getting back on track. As a matter of fact...I have 3 new recipes to post! How's that for shocking?! hehehe
So. Last week I actually cooked. And new recipes even... Apparently miracles never cease.
I decided to hit up the cookbooks that have been collecting some serious dust on my shelf and see what I could find. I found a great cookbook, in theory, sitting there called Cook's Library One Pot. One pot recipes?! Sold!!! But then I started looking through it. A great deal of them aren't do-able in our house. There's a decent section on lamb....not happenin in my house! If my husband has a strong desire for lamb, he has to have it at a restaurant. Not comin in to my kitchen. Period. Same goes for rabbit, veal, venison, goose, and duck. Now, before anyone gets all defensive of game hunting. I have nothing against it. I just don't want to eat it. Nor will I prepare it. It's just one of my weird things.
Ok. Beyond that... I realized something when going through this cookbook. One pot means everything is all mixed together... LOL Yes..I know. Brilliant deduction huh?! But this is relevant because my sweet little love of a daughter doesn't eat things when they're mixed together. Even if she likes all of the individual components. And she won't eat rice. This is a problem because that's a large component of many of the recipes in this book.... hmm... And I was so excited about this "one pot" thing... :(
Well, I decided to go ahead and try a couple of the recipes anyway. I'm going to continue to try to get Justice to eat things she previously has refused. It's worked at least once so far....I'm hopeful that it will continue to work, even if not with everything.
So.
Sage Chicken and Rice - serves 4 (served 4 plus lots of leftovers w/my changes)
1 large onion, chopped (I sliced 4 green onions)
1 garlic clove, crushed
2 celery stalks, sliced
2 carrots, diced (I diced several baby carrots)
2 sprigs fresh sage (I used dried)
1 1/4 cups chicken bouillon/broth (whichever form you prefer - cube, storebought, homemade)
12 oz skinless, boneless chicken breasts (I used 2lbs ground chicken)
generous 1 cup mixed brown and wild rice
14 oz canned chopped tomatoes
dash Tabasco sauce
2 zucchini, sliced thinly
1/2 cup diced lean ham
salt and pepper to taste
fresh sage, to garnish
![]()
Place onion, garlic, celery, carrots, and sage in a large saucepan and pour in chicken bouillon.
Bring the vegetable and herb mixture to a boil, then cover the pan and let simmer for 5 minutes.
Cut the chicken into 1-inch cubes and stir into the pan with the veggies. Cover the pan and continue to cook for another 5 minutes.
Stir in the mixed brown and wild rice and chopped tomatoes.
Add a dash of Tabasco sauce to taste (I used several and there was just the slightest touch of kick after several bites) and season well. Bring to a boil, then cover and simmer for 25 minutes.
Stir in the sliced zucchini and diced ham and continue to cook, uncovered, for another 10 minutes, stirring occasionally, until the rice is just tender.
Remove the sage sprigs (if you used fresh) and discard.
Garnish with sage leaves and serve.
![]()
The reviews from our house were eh....
I've never been a fan of wild rice, nor is Nick although he didn't mind it too much. The brown rice pretty much 'bonded' with the ground chicken so it made a different texture. Not horrible, but not fabulous. The seasoning and veggies were good. It'd be worth another try with regular chicken breasts and maybe more brown rice than wild. Or maybe just with white rice instead. All in all, not a bad dish. Of course, Justice wouldn't eat any of it and ended up with some of her lunch leftovers. We had plenty of leftovers and it's been had for lunch a couple of times.
Hope you try it and enjoy. Can't beat One Pot!! (unless you're Justice...) :)
Mo
So. Last week I actually cooked. And new recipes even... Apparently miracles never cease.
I decided to hit up the cookbooks that have been collecting some serious dust on my shelf and see what I could find. I found a great cookbook, in theory, sitting there called Cook's Library One Pot. One pot recipes?! Sold!!! But then I started looking through it. A great deal of them aren't do-able in our house. There's a decent section on lamb....not happenin in my house! If my husband has a strong desire for lamb, he has to have it at a restaurant. Not comin in to my kitchen. Period. Same goes for rabbit, veal, venison, goose, and duck. Now, before anyone gets all defensive of game hunting. I have nothing against it. I just don't want to eat it. Nor will I prepare it. It's just one of my weird things.
Ok. Beyond that... I realized something when going through this cookbook. One pot means everything is all mixed together... LOL Yes..I know. Brilliant deduction huh?! But this is relevant because my sweet little love of a daughter doesn't eat things when they're mixed together. Even if she likes all of the individual components. And she won't eat rice. This is a problem because that's a large component of many of the recipes in this book.... hmm... And I was so excited about this "one pot" thing... :(
Well, I decided to go ahead and try a couple of the recipes anyway. I'm going to continue to try to get Justice to eat things she previously has refused. It's worked at least once so far....I'm hopeful that it will continue to work, even if not with everything.
So.
Sage Chicken and Rice - serves 4 (served 4 plus lots of leftovers w/my changes)
1 large onion, chopped (I sliced 4 green onions)
1 garlic clove, crushed
2 celery stalks, sliced
2 carrots, diced (I diced several baby carrots)
2 sprigs fresh sage (I used dried)
1 1/4 cups chicken bouillon/broth (whichever form you prefer - cube, storebought, homemade)
12 oz skinless, boneless chicken breasts (I used 2lbs ground chicken)
generous 1 cup mixed brown and wild rice
14 oz canned chopped tomatoes
dash Tabasco sauce
2 zucchini, sliced thinly
1/2 cup diced lean ham
salt and pepper to taste
fresh sage, to garnish
Place onion, garlic, celery, carrots, and sage in a large saucepan and pour in chicken bouillon.
Bring the vegetable and herb mixture to a boil, then cover the pan and let simmer for 5 minutes.
Cut the chicken into 1-inch cubes and stir into the pan with the veggies. Cover the pan and continue to cook for another 5 minutes.
Stir in the mixed brown and wild rice and chopped tomatoes.
Add a dash of Tabasco sauce to taste (I used several and there was just the slightest touch of kick after several bites) and season well. Bring to a boil, then cover and simmer for 25 minutes.
Stir in the sliced zucchini and diced ham and continue to cook, uncovered, for another 10 minutes, stirring occasionally, until the rice is just tender.
Remove the sage sprigs (if you used fresh) and discard.
Garnish with sage leaves and serve.
The reviews from our house were eh....
I've never been a fan of wild rice, nor is Nick although he didn't mind it too much. The brown rice pretty much 'bonded' with the ground chicken so it made a different texture. Not horrible, but not fabulous. The seasoning and veggies were good. It'd be worth another try with regular chicken breasts and maybe more brown rice than wild. Or maybe just with white rice instead. All in all, not a bad dish. Of course, Justice wouldn't eat any of it and ended up with some of her lunch leftovers. We had plenty of leftovers and it's been had for lunch a couple of times.
Hope you try it and enjoy. Can't beat One Pot!! (unless you're Justice...) :)
Mo
Thursday, June 9, 2011
This one's actually my own!
Well whadya know?! I'm posting another 'recipe'..it's only been what?? Forever!!
Well this one is actually mine. Well...mostly. I did afterall use a prepared seasoning packet, but still! ;)
So today I have for you...Baja Citrus Chicken with Buttered Noodles and Thymed Zucchini
A couple of years ago, when perusing the spice aisle in the store, I found McCormick's Grill Mates seasoning/marinade packets. We haven't had a grill in years (small apartment balconies) but I figured they'd be just as good sauteed or baked. And I was right! :) So I've used them many times over the last couple of years and always to great reviews (even from our foodie-studying-to-be-a-chef/restaurant owner-friend!). They make quite a few different flavors, for just about any taste. Check em out (NO-this is NOT a paid endorsement), I bet you'll find some you'll love. :) You can use them all on whatever meat/fish you like I'm sure although they have on the back which ones they recommend. All of the ones that we've tried I've used on chicken (I'm pretty sure). So-without further ado, I give you the "recipe". It's quite easy and certainly nothing spectacular or difficult but was quite delicious nonetheless. :)
Baja Citrus Chicken
1 packet McCormick's Grill Mates Baja Citrus Marinade
2 3/4 lbs chicken
Add seasoning packet and oil, vinegar, and water according to package directions to gallon size zippered bag along with chicken. Shake (or use hands to 'roll' meat within bag) well. Refrigerate minimum 1 hour (I usually do overnight). Cook as desired. I usually saute rather than bake so it doesn't dry out. (make sure to pour all marinade in pan [if baking/sauteeing] to prevent drying out)
Buttered Noodles
Whatever noodles you prefer, I used a combo of egg noodles and macaroni
1/4 cup butter (4 tbsp or half stick)
Boil water and cook noodles as desired. (I personally think al dente is a little too tough) Drain water, add butter and mix well. I added a couple shakes of Garlic Salt for just a teeny bit of flavor.
Thymed Zucchini
3 medium zucchini quartered lengthwise and then chopped into approx 1/2" pieces (bitesize)
olive oil
Thyme
Place zucchini in pan with olive oil (3 tbsp or so, enough to coat the zucchini). Add Thyme to taste. I, while completely not paying any attention at all, added way more than I intended as my bottle did not have a shaker lid like I thought it did. Turned out to be the perfect amount. LOL Saute until zucchini softens as desired.
That's it. You're done. Dish and enjoy! We did!
This one is easy and fairly quick. The noodles cook in the time it takes the chicken to cook and the zucchini can be started just after the other two. Easy Peasy! :) You can, of course, always add the chicken to the top of the noodles, but since most everyone in this house usually eats each food seperately, I figured "why bother?". LOL
Enjoy, and if you use any of the other McCormick marinades, let me know how it goes!
Mo
Well this one is actually mine. Well...mostly. I did afterall use a prepared seasoning packet, but still! ;)
So today I have for you...Baja Citrus Chicken with Buttered Noodles and Thymed Zucchini
A couple of years ago, when perusing the spice aisle in the store, I found McCormick's Grill Mates seasoning/marinade packets. We haven't had a grill in years (small apartment balconies) but I figured they'd be just as good sauteed or baked. And I was right! :) So I've used them many times over the last couple of years and always to great reviews (even from our foodie-studying-to-be-a-chef/restaurant owner-friend!). They make quite a few different flavors, for just about any taste. Check em out (NO-this is NOT a paid endorsement), I bet you'll find some you'll love. :) You can use them all on whatever meat/fish you like I'm sure although they have on the back which ones they recommend. All of the ones that we've tried I've used on chicken (I'm pretty sure). So-without further ado, I give you the "recipe". It's quite easy and certainly nothing spectacular or difficult but was quite delicious nonetheless. :)
Baja Citrus Chicken
1 packet McCormick's Grill Mates Baja Citrus Marinade
2 3/4 lbs chicken
Add seasoning packet and oil, vinegar, and water according to package directions to gallon size zippered bag along with chicken. Shake (or use hands to 'roll' meat within bag) well. Refrigerate minimum 1 hour (I usually do overnight). Cook as desired. I usually saute rather than bake so it doesn't dry out. (make sure to pour all marinade in pan [if baking/sauteeing] to prevent drying out)
Buttered Noodles
Whatever noodles you prefer, I used a combo of egg noodles and macaroni
1/4 cup butter (4 tbsp or half stick)
Boil water and cook noodles as desired. (I personally think al dente is a little too tough) Drain water, add butter and mix well. I added a couple shakes of Garlic Salt for just a teeny bit of flavor.
Thymed Zucchini
3 medium zucchini quartered lengthwise and then chopped into approx 1/2" pieces (bitesize)
olive oil
Thyme
Place zucchini in pan with olive oil (3 tbsp or so, enough to coat the zucchini). Add Thyme to taste. I, while completely not paying any attention at all, added way more than I intended as my bottle did not have a shaker lid like I thought it did. Turned out to be the perfect amount. LOL Saute until zucchini softens as desired.
 |
| (please excuse the spill on the stove!) |
That's it. You're done. Dish and enjoy! We did!
This one is easy and fairly quick. The noodles cook in the time it takes the chicken to cook and the zucchini can be started just after the other two. Easy Peasy! :) You can, of course, always add the chicken to the top of the noodles, but since most everyone in this house usually eats each food seperately, I figured "why bother?". LOL
Enjoy, and if you use any of the other McCormick marinades, let me know how it goes!
Mo
Monday, May 16, 2011
A wayyy late posting...New recipe from May 9th..
Yes....I'm admitting it right off the bat. I suck! I've been sitting on this post for a week now. Now, in an attempted defense, Justice was sick this last week and I just wasn't able to get on here long enough during the day to post and I've been pretty tired so I just didn't stay up to get it done. But it's still pretty bad...7 days...Yikes. I'm sorry all. xo
But in what I'm sure will be a shocking upside....I have pics!!! ;)
Ok-here we go. :)
Monday May 9, 2011
Rosemary Baked Chicken with Red Potatoes
I got this recipe awhile ago from my dear friend (our 1st Guest Poster) Chamron. She got it from a friend who served it one night to great reviews. It's actually found on The Food Channel.
It was easy and got great reviews here as well! Yay!
Here you go;
Prep 15 min Cook 50 min
Ingredients
2 tablespoons olive oil
1 tablespoon McCormick® Paprika (I skipped)
1 1/2 teaspoons McCormick® Rosemary Leaves, finely crushed
1 teaspoon Sea Salt using McCormick® Sea Salt Grinder
1/2 teaspoon McCormick® Black Pepper, Coarse Ground
1/2 teaspoon McCormick® Garlic Powder
6 bone-in chicken thighs, skin removed (about 2 pounds) (I only use boneless, skinless breasts)
1 1/2 pounds small red potatoes, halved
Preparation
Preheat oven to 425°F. Mix oil, paprika, rosemary, sea salt, pepper and garlic powder in large bowl (I use gallon zippered storage bags). Add chicken and potatoes; toss to coat well. Arrange potatoes in single layer on foil-lined (I skipped the foil) 15x10x1-inch baking pan sprayed with no stick cooking spray.
Bake 15 minutes. Push potatoes to one side of pan. Place chicken on pan.
Bake 30 to 35 minutes longer or until the potatoes are tender and chicken is cooked through, turning potatoes occasionally.
I sauteed some yummy zucchini to go along with the recipe. This was a great success. Justice even had a little of everything! Yay!! That's a definite win in my book!! :)
Hope you try and enjoy.
Mo
But in what I'm sure will be a shocking upside....I have pics!!! ;)
Ok-here we go. :)
Monday May 9, 2011
Rosemary Baked Chicken with Red Potatoes
I got this recipe awhile ago from my dear friend (our 1st Guest Poster) Chamron. She got it from a friend who served it one night to great reviews. It's actually found on The Food Channel.
It was easy and got great reviews here as well! Yay!
Here you go;
Prep 15 min Cook 50 min
Ingredients
2 tablespoons olive oil
1 tablespoon McCormick® Paprika (I skipped)
1 1/2 teaspoons McCormick® Rosemary Leaves, finely crushed
1 teaspoon Sea Salt using McCormick® Sea Salt Grinder
1/2 teaspoon McCormick® Black Pepper, Coarse Ground
1/2 teaspoon McCormick® Garlic Powder
6 bone-in chicken thighs, skin removed (about 2 pounds) (I only use boneless, skinless breasts)
1 1/2 pounds small red potatoes, halved
Preparation
Preheat oven to 425°F. Mix oil, paprika, rosemary, sea salt, pepper and garlic powder in large bowl (I use gallon zippered storage bags). Add chicken and potatoes; toss to coat well. Arrange potatoes in single layer on foil-lined (I skipped the foil) 15x10x1-inch baking pan sprayed with no stick cooking spray.
Bake 15 minutes. Push potatoes to one side of pan. Place chicken on pan.
Bake 30 to 35 minutes longer or until the potatoes are tender and chicken is cooked through, turning potatoes occasionally.
I sauteed some yummy zucchini to go along with the recipe. This was a great success. Justice even had a little of everything! Yay!! That's a definite win in my book!! :)
Hope you try and enjoy.
Mo
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