Pimieto Cheese Stuffed Chicken

Got it from here http://www.myrecipes.com/recipe/pimiento-cheese-chicken-50400000109615/

Ingredients

1 slice applewood-smoked bacon

3/4 cup shredded cheddar cheese

...2 tablespoons minced green onions

1 1/2 tablespoons diced pimientos

1 tablespoon canola mayonnaise

2 teaspoons fresh lemon juice



1/2 teaspoon salt, divided

4 (6-ounce) skinless, boneless chicken breast halves (I used 8 chicken tenders)

1/2 teaspoon black pepper

1 tablespoon canola oil Preparation



1. Preheat oven to 350°.

2. Cook bacon in a large ovenproof skillet until crisp. Remove bacon, reserving drippings in pan; crumble bacon. Combine bacon, next 6 ingredients, and 1/4 teaspoon salt. Cut a 1-inch-wide slit into the thick end of each breast half; carefully cut down to the center of chicken to form a deep pocket. Divide cheese mixture evenly among pockets. Secure with wooden picks. Sprinkle chicken with 1/4 teaspoon salt and pepper.

3. Heat pan over medium-high heat. Add oil to drippings. Add chicken to pan; saute 4 minutes. Turn chicken over. Bake at 350° for 12 minutes; let stand for 5 minutes.

Slow Cooker Chicken Parmesan

This recipe is from the recipe blog http://recipeswelove1.blogspot.com/2011/03/slow-cooker-chicken-parmesan.html and I have posted several pictures there.

From from this site orginally http://www.5dollardinners.com/2009/11/slow-cooker-chicken-parmesan.html


I used frozen chicken tenders, rice chex cereal for the bread crumbs to make it Gluten Free, and added aboug 4 cloves of garlic. i also used 2 quarts of my homemade canned sauce instead of store bought, and I threw in a couple handfull of frozen cooked (homemade, gluten free) meat balls to make it last for another meal since I had LOTS of sauce.



Ingredients

1 Tbsp olive oil

1 beaten egg
3 large boneless, skinless chicken breasts

1/2 cup bread crumbs

1/4 cup parmesan cheese

1/2 tsp Italian seasoning

Couple shakes of salt and pepper

1 cup shredded mozzarella cheese

1 26 oz. can favorite marinara sauce

1/2 pound spaghetti noodles


Directions

1. Place olive oil in the base of the slow cooker.

2. In small bowl, whisk the egg. In another small bowl, combine the bread crumbs, parmesan cheese (omit if dairy free!), Italian seasonings and salt and pepper.

3. Dip each chicken breast into the egg (I used water), then coat with the bread crumbs mixture. Then place into the bottom of the slow cooker. Top with handful of shredded mozzarella cheese. Pour marinara sauce over the top.

4. Cook in the slow cooker on low for 6-7 hours, or on high for 3-4 hours.

5. Just before dinner, prepare your favorite pasta according to package instructions. I choose whole wheat spaghetti noodles.


7. Serve Slow Cooker Chicken Parmesan over Pasta

Whole Roasted Chicken

I cook Everything and this is the first time I have cooked a whole chicken :) so I thought I would share.

Whole Chicken (remove any goodies inside the cavitiy)

Slice a lemon place inside chicken

cut 4 garlic colves in half and place inside chicken

cut 1 stalk of clelry in forths, and place inside chicken



Put a cout TBS of butter on top coat outside with garlic salt and cajan seasoning.

Bake AT 350 degrees, covered 30 mins, then uncover and cook 15-30 mins until the interal temp of the chicken is 180 degrees.


We (family of three) ate about half for dinner. I will pull the rest off for another recipes and make broth witht he left over bones etc. by adding an onion, carrots, celery, pepper, and water to cover.

Chicken Sate & Egg Drop Soup

 Chicken Sate is GREAT It was on the old blog but in a very long post, it is and very easy I served it with egg drop soup (recipe also below) and fried rice  I have made these several times and after pulling them out today I might just have to fix it tonight :)

CHICKEN SATE

from Familyfun.com if you want a a picture to to print. I took a picture once when I made it but I can't find it now.

RECIPE INGREDIENTS:

Chicken and Marinade

1/4 cup soy sauce

1/4 cup fresh orange juice

1 tablespoon honey

1 tablespoon vegetable oil

1 to 2 garlic cloves crushed

1 teaspoon sesame oil (I JUST USE VEG. OIL SINCE SESAME IS HIGH IN PRICE)

1 1/2 pounds boneless chicken, cut into 1-inch cubes

Saté Sauce

3/4 cup chicken broth

1/4 cup fresh orange juice

1 tablespoon soy sauce, or to taste

1 garlic clove, crushed

1 tablespoon sugar

1/4 cup smooth peanut butter

2 scallions, chopped (optional)

1. For the chicken and the marinade: Whisk all the ingredients except for the chicken together in a medium bowl. 2. Add the chicken cubes, turn to coat, cover, and marinate them in the refrigerator for at least 2 hours and up to 24. (The sauce can be made ahead too and chilled for the same amount of time.) 3. Heat the oven to 500 degrees. Thread the chicken onto skewers, if you're using them, or just put the pieces on a foil-lined pan. If you plan to use bamboo skewers, be sure to soak them in water for 1 hour beforehand. Bake for 10 minutes or until the chicken is cooked through. 4. Meanwhile, for the saté sauce: Whisk together the broth, orange juice, soy sauce, garlic, and sugar in a small saucepan until the sugar has dissolved. 5. Over low heat, whisk in the peanut butter (it will be messy at first) until smooth. Whisking constantly, heat the sauce until it has thickened, about 10 minutes. 6. Add the optional scallions. Serve the sauce as a dip for the chicken along with any cut-up raw vegetables your children might also want to dip. Serves 4.


EGG DROP SOUP

SUPER EASY TAKES MAYBE 10 MINS.



RECIPE INGREDIENTS:

4 cups chicken broth

3 tablespoons water

1 tablespoon cornstarch

1 egg, lightly beaten

10 to 12 fresh snow peas (I USED FROZEN REGULAR PEAS SINCE THAT IS WHAT I HAD AND WORKED GREAT)

1 green onion, finely sliced

1/4 cup finely chopped ham (optional)

1. Bring the chicken broth to a simmer in a 2 1/2- to 3-quart saucepan over medium-high heat. In a separate bowl, combine the water and cornstarch, then stir the cornstarch mixture into the simmering broth. 2. Bring the broth to a boil, then remove it from the heat. Slowly pour in the egg and gently stir it with a fork in one direction only, stirring slowly for long strands of egg, more rapidly for thinner shreds. Add the snow peas, the green onion, and the ham, if desired. Let the soup stand for a few minutes before serving. Serves 4.

Penne with five cheeses

Five Cheese Penne from controlling my chaos http://www.controllingmychaos.com/2009/01/penne-with-five-cheeses.html I did not cook my pasta long enough but other than that it was pretty yummy. I added sliced chicken from the grill last night on the top and added some chopped fresh spinach and artichokes in half for me.

SO YUMMY

 We ALL LOVED this  Bacon Wrapped Chicken I used basil instead of sage but SOOOOO yummy. I only took a picture of it while it was cooking and not the finished project since we had company coming. But it will be a  regular here. I normally follow recipes the first time then change it up the next. So I pan fried these but in the futures I will bake them.

Butter Chicken

So I LOVE The Pioneer Woman, and this is a GREAT.... Fabulous.... I LOVE IT!!!!!

I did not take a picture of mine but mine had more sauce but I LOVE SAUCE. I used almost a quart of home canned tomatoes instead of the tomato sauce and diced tomatoes. I also did not use any Cardamom since I did not have any or ever used it before and it was almost $20 a jar at the store. BUT I LOVED THIS DISH. I served over sticky rice cooked in chicken broth. John said it was OK and he would eat it again but not to fix it too often but ..... Did I mention I LOVED THIS.

http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/butter-chicken-2/

Chicken Lettuce Wraps

John and I both LOVE PF Chang's which is a miracle in itself that we both like the same place but we both LOVE their chicken Lettuce Wraps. So I thought I would try them at home. And my recipe is pretty good. Now you know I don't measure anything so these are rough guess on amounts. I looked at a turkey wrap on Martha Stewart and several recipes on allrecipes.com to compare.

John does not love veggies, and I try to eat as many as possible so I put my veggies in the food processor so they are small and quick to chop. I use onion, garlic, carrots, red cabbage, broccoli, and a bell pepper.

I also also hand chop some mushrooms, and water crestnuts. Below are all the veggies before they are cooked. I cook these with just a little olive oil for about 4 mins.

I boil my chicken, tonight I used 2 or 3 pieces of dark meat and about the same of white meat. I take it off the bone and also put it in the food processor wit a little help from Harrison.

Then I add the chicken to the pan with the veggies. With the sauce below.I use about...

2 Teaspoons chili pasta (with the green lid)

juice of 2 lemons

3-4 TBS fish sauce

1/4 cup rice vinegar

1/4 cup soy sauce.

Mix together and pour over the chicken and veggies. cook until everything is mixed well. Serve with lettuce leaves and I like a little rice in mine.