Life with Chicken

I just found this post unpublished.  I need blog therapy I guess.  See what I wrote in March.  Enjoy it like a long lost letter.

What happens to a blog when the writer forgets she has a blog?  Just kidding.  I didn't forget I had one, I just forgot to write.  Plus, I have been sick three times...each sickness lasting about a week.  It then takes me a week to get back on track with my home and laundry only to discover I am sick again. Bummer.  Maybe that is just how is goes sometimes.  Anyway, my sister-in-laws were asking me what I was going to do this year for a food goal since last year was chicken.  I then realized that I never posted the recipes.  The funny thing about choosing chicken for the year is that it doesn't seem nearly as exciting as the year before when I was making cupcakes all the time.  Plus, when do cupcakes turn out badly?  Chicken recipes...totally different story. That said here is a list of some of our favorite chicken recipes (not a complete list)

Sarali's smothered chicken
BBQ Bacon Chicken
Creamy Baked Chicken
Chicken with Provencal Sauce
Lemon Basil Chicken
Chicken Enchiladas
Lemon Mushroom Chicken
Lori's Cajun Chicken
Jody's Chicken Salad Sandwiches
Chicken Taquitos

What will I do this year?  I am not sure yet and it is March.  I have however made vanilla cream filled vanilla cupcakes, apple pie, blackberry/raspberry pie.  Plus, I have made lots of soup.  I did at least post 3 chicken recipes to get you started.  Time to take my medicine again.  Here's to a happy and healthier March.

Rainy Day BBQ Chicken

6 chicken thighs
3 cups apple juice
1/2 cup cider vinegar
1 tb Baby Bam (Emerils seasoning)
1 tsp salt
1 tsp lemon juice
1 TB veg oil
2 cups favorite BBQ sauce

Place the chicken in a ziploc bag.  Mix all ingredients, except the sauce, in a bowl and pour our chicken in the bag.  Let marinade for at least 30 minutes or up to 8 hours.  Preheat oven to 375.  Drain the liquid from the bag and place the chicken in a greased 9x13 pan.  Cook uncovered for 30 minutes.  After the 30 minutes, remove chicken from oven.  Increase oven temp to broil.  Brush the BBQ sauce on each piece of chicken.  Broil for about 5-10 minutes.

It turns out delicious.  I know it is even the season for grilling and yet I still make it this way.

Recipe from Emeril.

Julie's Chicken

This recipe takes a bit more effort and is quite rich.  You will be so happy when you take your first bite that you will think in your mind "it was all worth it" or you may think "why doesn't a nearby restaurant serve this?"

11 chicken tenders (defrost, pat dry)
1/2 cup Italian bread crumbs
1-2 TB flour
1/2 TB Herbs de Provence
1 tsp garlic powder
salt and pepper
2 cups mushrooms, sliced
1/4 onion diced
1/2 cube butter
2 TB flour
1/2 TB Herbs
1/2 TB minced garlic
1 1/2 cups chicken broth
1 cup cream
1 TB lemon juice

Defrost the chicken, pat dry, and dip in egg and then the mixture.  The mixture is the bread crumbs, flour, herbs, garlic powder, and salt and pepper.  Cook in olive oil until brown.  Remove the chicken and place in a 9 by 13 pan.

Using the same fry pan saute 2 cups mushrooms, onion, and butter.  Make a roux by adding 2 Tb flour and 1/2 Tb herbs right in with the mushrooms.  Add the chicken broth and minced garlic.  Add the cream and more salt and pepper.  Add the lemon juice.  Pour this over the chicken.  Cover and bake at 350 for 45 minutes.  Serve over rice.

Jody's Chicken Salad Sandwiches

I love chicken salad sandwiches and have tried many different recipes.  This is Eric's favorite. (mine too but with husband approval too:)

4 cups chicken
1 1/2 cups grapes cut in half
1 cup finely chopped celery
3/4 cup chopped greeen onion
1/2 cup mayo
1/4 cup sour cream
1 TB mustard
1 tsp salt
1/2 tsp pepper
1/4 tsp onion powder
1/4 tsp celery salt
1/8 tsp ground mustard
1/8 tsp paprika
1/2 cup slivered almonds

You know what to do.  Mix it all together and put on your favorite crescant or ciabatta roll.  Call and thank me.  I will send along the love to Jody.

Lori's Cajun Chicken

This is just so good and I recently made it for my parents.  My mom requested the recipe right away.  For everyone who loves pasta as much as Eric and I do here is a great recipe.

I am going to give it to you as Lori made it originally...meaning it will feed many people.  In our home, with only three pasta eaters I make less than the recipe below.

6 cups chicken, cubed
2 TB cajun spice
6 TB butter
1 red pepper diced
1 yellow pepper diced
1 green pepper diced
3 cups heavy cream
3/4 tsp basil
3/4 tsp lemon pepper
3/4 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
3/4 cup parmesan cheese

Saute the chicken in butter and coat with cajun seasoning. After the chicken is cooked add the peppers. Add the cream, spices, and parmesan cheese.  Toss the pasta in.  I think she made it originally with fettuccine.  I love it with bow tie or penne.  It really is so delicious just pick you favorite pasta.

Easy Creamy Chicken

This will quickly become part of your menu.

12 chicken tenders
1 cup parmesan/romano blend
1 tsp garlic salt
Pepper
2 tsp chicken bouillon (I just use 2 cubes and crush them)
2 cups heavy cream

Arrange chicken in greased baking dish. Combine 1/2 cheese, garlic salt, chicken bouillon, and cream. Pour over chicken and sprinkle remaining cheese. Bake at 350 for 30-35 minutes. Chicken tenders should be cooked and the cheese on the top will start to brown. Serve over noodles or rice.

Recipe from Sherry Hansen printed in the Worldwide ward cookbook Thanks Sherry.

Jerk Chicken

1tsp grated lime rind

1/4 cup fresh lime juice

2 Tbs olive oil

1-2 TB finely grated jalapeno

1 TB ground allspice

1 TB brown sugar

1 tsp salt

1 tsp pepper

1 tsp dried thyme

1 tsp cinnamon

1/2 tsp nutmeg

3 garlic cloves

8 boneless skinless chicken thighs

Put the first twelve ingredients into the blender. Put chicken into heavy duty ziploc bag. Put marinade over chicken. Let marinade for 3 hours. Prepare grill (or grill pan like me)

Remove chicken from bag and discard marinade. Grill about 5-6 minutes on each side.

Enjoy.

Chicken with Provencal Sauce

4 skinless, boneless chicken breast or 9 chicken tenders

1/4 tsp salt

1/2 tsp pepper

1 1/2 TB olive oil

1 garlic clove, minced

1 cup chicken broth

1 1/2 tsp dried Herbs de Provence

1 TB lemon juice

1 TB butter

Heat oil in skillet. Place chicken in skillet and sprinkle with salt and pepper. Cook about 6 minutes on each side or until done. Remove from pan; keep warm. Add garlic to pan. Add broth and herbs; bring to a boil, scraping pan to loosen browned bits. Remove from heat and add lemon and butter. Stir until butter is incorporated. Serve sauce over chicken.

This is so easy, quick and delicious that it may make it on your monthly menu. Plus, it is from Cooking Light.

BBQ Bacon Chicken

Chicken breasts or chicken tenders

1 bottle of BBQ sauce

cooked bacon 1-2 pieces per breast

cheese

avacado

sour cream

Put chicken breasts in a 9x13 pan and cover with BBQ sauce and bake at 300 degrees for about an hour. (less time if using tenders) Remover from oven and place bacon on top of each chicken piece plus cheese. Return to oven until cheese is melted. Remove and garnish with avacado and sour cream. Oh yum.

worldwide ward cookbook

Lemon Mushroom Chicken

5 chicken breasts
1/4 cup parmesan cheese
1/2 cup Italian seasoned
1 tsp parsley
2 tsp garlic powder
salt & pepper
1 egg beaten
sliced mushrooms
1/4 cup butter mixed with juice from 1/2 fresh squeezed lemon

Dip chicken breasts in egg, then roll in bread crumb mixture. Arrange in baking dish. Place sliced mushrooms over the chicken and drizzle with butter/lemon juice over the top. Bake at 350 for 45 minutes.

Pecan Crusted Chicken

Chicken

oil for frying

Enough chicken tenders for your family

Salt and pepper

1 cup flour

2 egg with splash of milk

1 cup bread crumbs

1 cup pecans, finely chopped

1/2 tsp of nutmeg

1 orange zested

Heat oil in fry pan on medium heat. You will need 3 shallow bowls. First bowl, flour. Second bowl, eggs with milk. Third bowl, combine the remaining ingredients. In batches, coat chicken in flour, then egg, then bread crumbs. Fry about 7 minutes.

Sauce

1/4 cup maple syrup

1/4 cup tangy bbq sauce

1 orange, juiced

1/4 cup olive oil

salt and pepper

Combine in a bowl and whisk together.

Romaine lettuce with chicken on top, drizzled with the sauce.

recipe from worldwide ward cookbook