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R: Baked Breaded Chicken Tenders

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Baked Breaded Chicken Tenders

1lb chicken tenders
1 (1.5 cup or more) bag of Crackers of your choice (I used liveGfree Gluten Free Rosemary & Olive Oil Multiseed Snack Crackers)
Olive Oil
2 eggs

Place crackers in a resealable bag and crush them into crumbs. Transfer crumbs to a big bowl and mix in a little bit of olive oil to the crumbs to make it clump a bit. In another bowl, beat eggs. Dip chicken into eggs first and then crumb mix. Transfer onto a wire rack over a baking sheet. This will allow the pieces to become crispy! Cook at 450*  for 15-20 minutes until cooked through and brown. Enjoy!

This was such a quick and delicious recipe! We are using the leftover chicken for salads tonight! This has easily been added to the *frequent* recipes list. Also, this would work with so many different kinds of crackers. Let us know what type of crackers you decided to use.

 

[song of the day]

 

 

 

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R: Creamy Chicken & Wild Rice Soup

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Creamy Chicken and Wild Rice Soup

4 cups chicken broth
3 cups water
2 cooked, boneless chicken breast halves, shredded
1 package quick cooking long grain and wild rice with seasoning packet (Uncle Bens works great!)
½ cup diced carrots
½ cup diced celery
½ cup diced broccoli
½ tspn salt
½ tspn ground black pepper
¾ cup all-purpose flour
½ cup butter
2 cups heavy cream

In a large pot over medium heat, combine broth, water, chicken and vegetables. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.

In a small bowl combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

[I tweaked this recipe from All Recipe user Stepanie G: Original Recipe ]

 

[song of the day]

 

 

 

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R: Salsa Chicken

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Salsa Chicken

1-2 lb – Chicken Breast
1 jar – chunky salsa
1 packet – chicken taco seasoning
shredded cheddar cheese

[optional] Guacamole (try my recipe!)
sour cream

1. Preheat oven to 375 F. Remove chicken, lightly pound. Cut chicken breast in half. Lightly grease 9×9 or 9×13 baking dish depending on how much chicken you have. Sprinkle both sides of chicken with taco seasoning and arrange in dish.

2. Pour salsa over all of the chicken. Bake for 30 minutes, or until juices run clear.

3. Cover chicken with cheese and bake for an additional 5 minutes or until cheese is melted.

4. Top with guacamole and/or sour cream. Serve with rice and black beans.

5. Enjoy!

 

 

[song of the day]

 

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R: Guacamole

Guac

Guacamole

2 – Avocados
2+ heaping tblsp – fresh cilantro, finely chopped
5 – sliced jalapeno, chopped (from jar)
5 – roma tomatoes, chopped
1/4 – lime juiced
1/4 tsp – Pepper

1. Cut the avocados in half and remove the pits. Scoop out the inside of each half into a bowl. Lightly mash (I found a potato masher to work great).2. Add cilantro, jalapenos and tomatoes to bowl and mash together until smooth.3. Add juice from lime and pepper and mix. Garnish with cilantro.

4. Enjoy!

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I have to say, it has taken me a while to finally master my guacamole. I know there are hundreds of ways to make guacamole, but this is now my go to recipe. Feel free to play around with the amount of cilantro, tomatoes and jalapenos you would like to add. As I have mentioned before, I love cilantro so I tend to add more. Give this recipe a taste and let me know what you think!

[song of the day]

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R: Turkey Cilantro Potato Hash

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Turkey Cilantro Potato Hash

4 – potatoes
1 – medium zucchini
1 – McCormick Toasted Onion & Garlic Potato Seasoning (1.25 oz Packet)
2tbsp – oil

1lb – ground turkey
1/2c – fresh chopped cilantro (or more if you loveee cilantro like me!)
1 tsp – garlic powder
1 tsp – salt
1/4tsp – pepper

1 – corn on the cob per dish
shredded cheese
cilantro to garnish

1. Cook corn on the cob however you prefer. I like to steam them : Insert steam rack into pot and fill with water just below the bottom of the rack. Place corn in pot, cover, turn on high heat and bring to a boil. Once water starts to boil drop the temperature down to low heat and let steam for 5-10 minutes or until the corn becomes deep yellow.

2. Preheat oven to 400°F. Dice potatoes and zucchini up in small chunks. Try to dice potatoes up smaller than zucchini since it will take potatoes longer to cook. You can add/adjust the amount of potatoes and add more vegetables if you would like! Place potatoes and vegetables into a large bowl and toss with oil. Mix in seasoning packing and coat well. Arrange potatoes/vegetables in a single layer on foil-lined baking pan. Bake for 25 minutes or until potatoes are tender.

3. Place ground turkey, cilantro, garlic powder, salt and pepper in a mixing bowl; mix well.  Saute ground turkey in a skillet over medium-high heat, breaking it up with a spatula as you cook. Turkey is done when no pink is left.

4. Place a layer of potatoes/vegetables on a plate, top with ground turkey mixture. Next cut corn from the cob over potatoes and turkey. Top with shredded cheese and cilantro garnish.

5. Enjoy!

If you’re afraid of cilantro, don’t be! I know it is a bit of an acquired taste but it adds wonderful flavor to this dish. You can always of course leave it out (iffff you must!). This is a good weeknight meal and if you are like me and only cooking for 2 you will even have leftover for lunch the next day! Give this recipe a taste and let me know what you think!

[song of the day]

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