This is my recipe for baked chicken. I always get compliments on this dish so I decided to add it to my blog. It is simple to prepare but takes about 2 hours to cook so you will need a total of 2.5 hrs for this meal. It is worth it though!!
What you need:
A picnic pack or pack of 5 leg quarters. (you can use any chicken really just not boneless breasts)
1 (140z) cans of chicken broth
2 tablespoons of minced garlic
1 teaspoon garlic salt
1 tablespoon cajun seasonings (optional)
Extra garlic salt and cajun seasonings to taste.
Preheat the oven to 350
Take a large baking dish with tall sides (so that the liquid does not fall out) and put one can of chicken broth in the bottom. Depending on the size of your baking dish you may need 2 of them. If so, just split the recipe in half for each dish. Mix one tablespoon of the minced garlic, one tablespoon of the cajun seasoning and one teaspoon garlic salt into the broth. Then place the chicken into the broth. What I like to do is dip the top into the broth and then flip it over and place it on it's bottom so that both sides of the chicken are coated with the flavor. Pour the remaining chicken broth over the chicken. Next, sprinkle some cajun seasonings and garlic salt on top of the chicken to your liking. Cover with foil and put into the oven. Bake for 2 hrs. Every 30 minutes take out and baste so that the top of the chicken is not dry. Uncover for the last 30 minutes.
Monday, September 19, 2011
Wednesday, September 7, 2011
Garlic Chicken and Vegetable Stir Fry
This is a simple dish that is cheap and quick! It can be made in either a wok or large frying pan.
You will need:
2 bags or 1 large bag of frozen vegetables of your choosing. (I have the baby California blend and a bag of mixed veggies)
2-3 boneless skinless chicken breasts diced and cooked depending on size (2 large, 3 small)
2 tablespoons butter or margarine
1 cup of cooked penne rigate noodles (measure out the cup before cooking)
(can substitute other noodles)
Sauce:
1 tablespoon of soy sauce
1/2 cup whipped plain cream cheese
2 tablespoons butter or margarine
1 teaspoon of garlic salt
1 teaspoon of garlic powder
Put all of the sauce ingredients into a microwave safe bowl and
heat in the microwave for 40 seconds or until butter is completely melted.
Whisk or stir the sauce together. Set aside.
Setting aside the sauce, the boiled noodles, and the cooked chicken, pour the frozen veggies into the wok or frying pan. Add 1 tablespoon of butter and put on medium heat until veggies are thawed completely, stir them occasionally. Once the vegetables are done, add the cooked chicken and the last tablespoon of butter and stir until butter is melted completely. Lower the heat and add the noodles and sauce and stir! Enjoy!! :)
Yields 3 servings.
Time to cook: 30-40 min.
Saturday, July 9, 2011
New Orleans Red Beans and Rice
So, I am a huge fan of cajun food, being from New Orleans and all, so one of my favorite dishes is Red Beans and Rice. It can be a little tedious but, the end result is very much worth it!
Yields about 4-8 servings (depending on how hungry you are! :)
Here is what you will need:
One package of smoked sausage (I just get the regular with no flavor)
Half of a bell pepper (green) Chopped
Half of an Onion chopped
One tablespoon minced garlic
Tony Chachere's or any other cajun seasoning mix (like Zatarains) to taste. I use quite a bit. :)
One teaspoon garlic salt
A few shakes of regular tabasco
One lb. Red Kidney Beans
First things first. I take a large mixing bowl the night before I am wanting to cook this, pour the package of beans in it, fill it with water just above the beans so that they are covered, and store in the fridge until ready to cook. This cuts the time you will have to boil them to soften them up in half! Now, if you don't have time, fine, just be prepared to be boiling them for a while. Like a few hours. Okay, now that you have done that, drain them and pour them into a large pot. Cover them with water again and bring to a boil. Once boiling, turn the heat to medium and let them simmer until they have softened to your liking. This could take about an hour. While they are simmering, chop up your bell pepper, onion, and garlic and toss them into a frying pan. You should only need a small one. Melt some butter in there with them and stir until they are soft. Then, you can toss them into the pot of beans and stir them in. Next, cut up the sausage into small pieces. I slice them to be a little more thick than a pepperoni and then cut that in half. Once done, throw them into the bean pot and stir them in. Next, you are going to add all seasonings to your liking. Be sure to keep tasting it in order to determine how much seasoning it needs. When the beans start getting softer, you can start your rice. Make about 2 cups of rice. Just continue to let the beans simmer and also mash a lot of the beans while stirring, this will make it creamier. Once soft, put on top of rice and enjoy!
Tip: Cornbread goes great with this dish!
If you have any questions or need clarification, just ask! :)
Yields about 4-8 servings (depending on how hungry you are! :)
Here is what you will need:
One package of smoked sausage (I just get the regular with no flavor)
Half of a bell pepper (green) Chopped
Half of an Onion chopped
One tablespoon minced garlic
Tony Chachere's or any other cajun seasoning mix (like Zatarains) to taste. I use quite a bit. :)
One teaspoon garlic salt
A few shakes of regular tabasco
One lb. Red Kidney Beans
First things first. I take a large mixing bowl the night before I am wanting to cook this, pour the package of beans in it, fill it with water just above the beans so that they are covered, and store in the fridge until ready to cook. This cuts the time you will have to boil them to soften them up in half! Now, if you don't have time, fine, just be prepared to be boiling them for a while. Like a few hours. Okay, now that you have done that, drain them and pour them into a large pot. Cover them with water again and bring to a boil. Once boiling, turn the heat to medium and let them simmer until they have softened to your liking. This could take about an hour. While they are simmering, chop up your bell pepper, onion, and garlic and toss them into a frying pan. You should only need a small one. Melt some butter in there with them and stir until they are soft. Then, you can toss them into the pot of beans and stir them in. Next, cut up the sausage into small pieces. I slice them to be a little more thick than a pepperoni and then cut that in half. Once done, throw them into the bean pot and stir them in. Next, you are going to add all seasonings to your liking. Be sure to keep tasting it in order to determine how much seasoning it needs. When the beans start getting softer, you can start your rice. Make about 2 cups of rice. Just continue to let the beans simmer and also mash a lot of the beans while stirring, this will make it creamier. Once soft, put on top of rice and enjoy!
Tip: Cornbread goes great with this dish!
If you have any questions or need clarification, just ask! :)
Wednesday, June 8, 2011
Italian Chicken in the Crockpot
So, my husband has been trying to get me to cook things in the house with ingredients that we already have. So, instead of saying "Oh, I think I want spaghetti tonight but I have no noodles. I have to go to the store and get some" he wants me to figure out what else I could do with that ground turkey with things I already have. This is probably because our pantry and refrigerator are overflowing and I just keep buying more and more groceries. So, this means that this recipe will be very different than my usual ones. I have to be creative. Luckily, I "think" I am pretty good at that. I have a bag of boneless skinless chicken breasts in the freezer. I also have like 6 cans of tomato paste because I always forget that I have it and buy more. Whoops. So, I have decided to make a sort of Italian Chicken in the crock pot. This could be genius or nasty. But hey, if it's nasty I can put the blame on Corey because it was his idea! So, here's what I am doing:
You will need:
1 small can of tomato paste
1 regular sized can of campbells tomato soup
1 teaspoon minced garlic
3 stalks of green onions
Italian seasonings
spaghetti noodles
3 chicken breasts (boneless skinless)
salt & pepper
shredded cheese of your choosing
Makes about 3 servings
I am thawing out three chicken breasts on the Time Defrost setting for 30 minutes in the microwave. If you need to feed more people then thaw more out but, for two people this should be enough. (These are big chicken breasts). While those are in the microwave on thaw, I am getting the slow cooker ready. First I put a little bit of salt and pepper into the pot. Then I am dumping the tomato paste into the pot and adding a teaspoon of minced garlic. You will learn that there are very few things I cook that I do not use garlic in. Now, I have some green onions in the house so I will chop up about 3 stalks of it and toss that in there. At this point I am turning on the crock pot to HIGH so that it can warm up. Okay, here's where I risk screwing everything up. I do not have a can of tomato sauce so, I am adding a can of tomato soup. This could be bad but we will see. After adding the can of tomato soup, stir the paste and soup together and it will make a nice thick sauce :). Next, add a couple shakes of basil, parsley, oregano, and rosemary. Stir that all into the sauce. By this time the chicken should be almost thawed. Once done, take the chicken out of the microwave and place them one by one into the slow cooker covering each as they are put in with the sauce. Once they are all evenly covered with the sauce put the lid on and let cook for about 4 hours. About 20 minutes before it is done, boil up some noodles (I am using spaghetti noodles because that is what I have in the house) but any type will do. Then at the end of four hours take the noodles and just cover the bottom of the plate with them, place a chicken breast and some of the sauce on top, and top with any cheese of your choice. I will post how we liked the dinner after we eat it tonight :) Hopefully it turns out yummy!!
Okay! We tried it and I am going to give it a 3.5 out of 5. It was very yummy but I should have added about a teaspoon of sugar to the sauce before cooking it to make it a little less bitter. Oh well, I will know for next time!
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