Slow Cooked Creamy Chicken Chili

As our temperatures start dropping, my mind immediately shifts to Fall and Winter cooking, although to be honest I am a person who eats whatever she wants, whatever time of the year.  Soups in July?  Yes!

Chili in the middle of August?  Why not?

This chili comes together using very few ingredients, but still makes for a delicious filling meal.  I paired it with homemade corn bread and some tortilla chips, and it was a meal that the whole family enjoyed.

 

Slow Cooked Creamy Chicken Chili

Ingredients

2 boneles sskinless chicken breasts
1 (11-oz) can corn, drained
1 (15-oz) black beans, drained and rinsed
1 (10-oz) diced tomatoes and green chilies, undrained
2 cups chicken broth
1 cup cooked chopped bacon
1 (1-oz) packet ranch seasoning & salad dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 (8-oz) package cream cheese
1 cup shredded cheddar cheese

 

 

Instructions

Add chicken to the slow cooker, then top with the remaining ingredients.  I break the cream cheese into smaller chunks before stirring it in. 

Cook on LOW for 8 hours.

 

When done, break the chicken into smaller chunks, or shred if you prefer.  Serve with sour cream, green onion, shredded cheese or any other topping you wish.  

Frango no Churrasco - Barbecued Chicken

There are some meals that you have a specific memory associated with. For me, grilled chicken is one of those. But not just grilled chicken, I'm talking about the Frango no Churrasco.  A barbecue chicken that is beyond delicious, grilled to perfection, with the perfect amount of seasonings and just a little kick from piri piri (chilies).

In Portugal, we have a lot of little corner shops, called Churrasqueiras, that sell these divine barbecue chickens.  I used to go with my dad and brothers, on the weekends, down to our local churrasqueira in Sao Joao do Estoril, and we would get a chicken and some kettle cooked chips to go with, or a large order of fries and a salad.

To this day, Frango no Churrasco is one of my favorite of favorite ways to barbecue chicken.

It does take a bit of time, it needs to grill over about an hour to an hour and a half, and needs to basted, every 15 minutes or so.  Basically, I am out there turning the chicken every 15 minutes, and basting it.  It's time consuming, but well worth the effort.

Frango no Churrasco

Ingredients for the chicken and marinade:

1 whole chicken, flattened and cleaned

2 garlic cloves, diced

1 tablespoon olive oil

Massa de pimentao (red pepper paste, but you can omit if you don't have)

1 whole dried chili pepper, crushed (or 1teaspoon of cayenne pepper)

Salt to taste

 

For the basting sauce:

50 ml vegetable oil

1 teaspoon of crushed red pepper flakes

1 teaspoon red pepper paste

2 garlic cloves, diced

25 ml beer (you can also use wine)

black pepper to taste

Juice of half a lemon

1 bay leaf

salt to taste

Instructions:

Make the basting sauce, by mixing all the ingredients together, and then set aside.

 

Clean the chicken, open it up and butterfly it.  It needs to be flat.  Mix the ingredients for the marinade and rub all over the chicken.  Set chicken in fridge to marinade, for at least an hour.  The longer it sits, the better it will be.

Cook over hot coals, turning every 15 minutes, and basting each time you turn.  When the chicken is evenly cooked, and nice and charred, remove and serve immediately.  Cut into smaller portions and serve with homemade fries and a salad.

If cooking on a gas grill, like I did.  Turn on the grill and set each burner to maximum. Keep lid closed and let it preheat for about 20 minutes on high heat, it should reach 400 degrees.  Then turn all the burners down to a low heat.

 

You can place the chicken directly on the grates, but I prefer to put it in a grilling basket with a handle.  

 

 Set it on the grill, close it, and then every 15 minutes, flip the basket and baste the chicken. 

Torta de Liquidificador - Chicken Blender Pie

This is one of those recipes that can be used with various fillings.  The most popular is the chicken, but you can also do beef, sausage, or whatever you have on hand.  I bet it would be delicious with a fish filling as well.

Usually on the weekends, we either eat leftovers, or each one does whatever they want, or I make a very quick, meal.  It's always something along the lines of a sandwich or pizza and so forth.

This pie, is something that I love making when I have leftover chicken.  The filling itself is up to you, some make it with a tomato based sauce, I prefer a cream base, but it's totally up to whoever is making it.

The Torta de Liquidificador, is very popular in Brazil, where my great grandparents were from.  Give this one a try, and let me know what you think.

As always, keep in mind that I eyeball ingredients when I cook, so aside from the blender dough mixture, which I'll give you the correct ingredients for, the filling is all just made to taste.

Torta de Liquidificador

(Chicken Blender Pie)

Ingredients for dough:

1 and 1/4 cups milk

1/2 cup of water

2 tablespoons of baking powder

1 cup of oil

2 eggs

1/2 teaspoon salt

2 cups of flour

Ingredients for filling:

Leftover chicken (or 1 pound chicken breasts, cut into small cubes)

1 small onion, finely diced

1 small tomato, finely diced

Half a green pepper, finely diced

Garlic to taste

Olive oil

Salt and pepper to taste

Oregano to taste

Heavy cream or 1 small can of media crema

Shredded cheese of your choice

Instructions:

Preheat your oven to 375 degrees.

 

In a sauce pan, add a little bit of olive oil, garlic and the diced onion.  Cook over medium heat until onion is translucent.  Add in the chicken, green pepper and tomato, and continue cooking until tomato is soft and chicken is cooked through.  Next, add in the spices, adjusting to taste, and lastly the cream.

Set aside.

Add the dough ingredients to the blender, starting with the wet ingredients first, and then the dry.  Blend until well mixed.  You should have a creamy looking batter.

Grease a baking dish.  I use a 13 by 9.  Then pour in half of the batter, spoon the chicken mixture over it, evenly.  Sprinkle on shredded cheese (if you like more cheese add more, if you don't want as much, add only a little, and if you don't want cheese, feel free to omit it).

Then pour over the remaining batter and using a spoon, evenly spread it out.  

At this point, you can sprinkle on more cheese if you like.  I don't always do that, just depends what mood I'm in.

Bake for 50 minutes or until pie is cooked, and browned on the top.

Amish Chicken

 

   

Amish Chicken

 

 

Ingredients: 

6 -8 chicken pieces, cleaned 

1 cup flour 

2 teaspoons garlic powder 

1 tablespoon salt 

1 teaspoon pepper 

2 teaspoons paprika 

1 1/2 cups heavy whipping cream 

1 1/2 cups water 

 

 

Directions: 

Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish. Mix the cream and water and pour over the chicken. 

 

Bake at 350* for 1 1/2 hours or until the skin is golden brown. Review from my followers: Excellent recipe! I love Amish food and this really hit the spot! 

 

Chicken Broccoli Divan

This is one of those easy weeknight meals, that you can get in the oven real quick.  It is filling, delicious, pretty sure your whole family will enjoy it, and when paired with a salad, it makes the perfect dinner.

Many people have made this dish, for many many years, and I think there are so many variations out there, but this specific recipe comes from Spend with Pennies.  There really is nothing to this dish, no extravagant ingredients, and everything is found in our pantry.

 

Chicken Broccoli Divan

 Source:  Spend with Pennies

 

Ingredients:

• 1 ½ pounds fresh broccoli cut into bite sized pieces
• 3 cups cooked chicken cubed
• 1 ½ cups shredded cheddar cheese divided
• ½ cup milk
• ⅔ cup sour cream
• 10 ½ ounces can condensed Cream of Mushroom or chicken soup
• ½ teaspoon each garlic powder onion powder, dry mustard and pepper
• ¼ teaspoon seasoning salt

Topping

• 3 tablespoons Panko bread crumbs
• 1 tablespoon melted butter

 

• Preheat oven to 400°F.
• Place broccoli in a large pot boiling water and cook 2-3 minutes or just until tender crisp.  Drain well.
• In a medium bowl, combine 1 cup cheddar cheese, milk, condensed soup, sour cream and seasonings.
• Stir in broccoli and chicken and spread into a 3qt casserole dish (or a 9x13 pan).  Top with remaining cheese.
• In a small bowl, mix the butter and bread crumbs. Sprinkle the topping over the chicken mixture.
• Bake 18-20 minutes, or until the breadcrumbs are lightly browned and the mixture is bubbly and hot.
• Serve over rice, noodles, or mashed potatoes, as desired.
  

 

Bang Bang Chicken Kabobs

 

It's been years since I've made kabobs. It's not something I make a lot, and thankfully I had some skewers left over for this meal. Just shows you how long it's been since I've bought wooden skewers. 

But while looking through some food blogs a few weeks back, I came upon this recipe and knew I had to make it.  It's summer time, I love using my grill and this is the perfect meal to throw on, and get on the table in no time.

 

  

 

So where does Bang Bang Chicken originate? 

 

It is a typical street food sold in the Szechuan Region in China.  Basically the sauce is made of mayonnaise, sweet chili and sriracha.  It is delicious and really easy to make.

This meal came together pretty quick, aside from the hour that I left the chicken marinating in the fridge, everything else was quick and in no time we had a delicious summer meal on the table.

By the way, if you don't have a grill, or can't grill for some reason, you can pop these in the oven, I would say maybe at 375 F, until done, then just turn on the broil to give it a nice charred look.

 

 

Bang Bang Chicken Kabobs 

 

 

 

Ingredients 

Boneless skinless chicken breasts, cut into 1 inch pieces

2 tbsp mayonnaise

4 tbsp sour cream 

1 tsp mustard 

1/3 cup sweet chili sauce 

1/2 tsp sriracha 

1 tsp honey 

Wooden skewers

 

 

 

Instructions 

Soak the wooden skewers for at least 10 minutes, to prevent burning.

 

In a big bowl, mix together the mayonnaise, sour cream, mustard, sweet chili sauce, sriracha and honey.  

Add the chicken cubes, and stir well to combine.  Cover with plastic wrap and place in the fridge for about an hour.  

 

Add the chicken pieces to the wooden skewers.  Preheat your grill, make sure to brush on some oil on the grates so the chicken won't stick.  

 

Cook about 5 or 6 minutes on each side, until cooked through.  

 

Drizzle on any remaining sauce over the chicken, and serve immediately. 

 

 

Recipe adapted from:  4 Sons 'R' Us

 

Chicken and Dumplings with Gnocchi

 

My daughter Jasmine, loves chicken and dumplings. She is the one that will go to Cracker Barrel and almost, always, orders the Chicken and Dumplings. 

 

I've even asked her before if she's not sick of the same thing, but nope, she loves it, orders it and enjoys it every.single.time.

 

I enjoy it as well, but it's not something I make very often.  I would say probably more during the cold weather, but then I don't fix specific meals only during specific seasons.  If I'm in the mood for soup and it's 100 degrees outside, you better believe I'll be making a pot.

I've made a few different variations of chicken and dumplings, and you can find those recipes right here on the blog.

Cheater Chicken and Dumplings

Chicken and Dumplings

Instant Pot Chicken and Dumplings

Chicken and Dumplings 

Hearty Chick'n Dumplings

I guess I've added more recipe variations, than I even was aware.  But anyway, there you have it, a few to pick from.

 

When I came across this new recipe, using gnocchi as the dumplings, I knew I had to try it, and I'm glad I did because it was absolutely divine.

 

Give it a try and let me know what you think.

 

 

Chicken and Dumplings with Gnocchi 

 Source:  4 Sons 'R' Us

 

Ingredients

1 16 oz pkg gnocchi 

1 16 oz pkg frozen peas & carrots 

1 lb boneless, skinless chicken breasts, cut into 1 inch pieces

1/3 cup flour 

2 tbsp extra virgin olive oil 

1 1/2 tbsp butter salt & pepper to taste 

1 1/2 cups celery thinly sliced 

1 white onion peeled & sliced 

1 1/4 tsp dried thyme leaves 

1/4 tsp dried oregano 

2 cup gnocchi water (from cooking) + 1 1/2 tsp chicken bouillon base 

1/2 tsp garlic powder 

seasoned salt to taste 

 

 

Instructions 

Bring a large pot of salted water to a rolling boil.  Add the gnocchi to the pot and cook them for 2 minutes. Using a slotted spoon, remove the gnocchi to a waiting strainer and run them under cold water, stirring as needed, to stop the cooking process and prevent sticking. Set aside. 

 

Add the frozen vegetables to the pot of hot water, and let them cook just until soft. Remove two cups of the water from the pot and set aside. 

 

Add the chicken to a large mixing bowl, and sprinkle the flour over.  Toss until evenly coated.  

 

Add the olive oil to a large skillet set over medium high heat. Once hot shake the chicken so that any excess flour falls back into the bowl, and then add the chicken to the skillet. Season the chicken with salt & pepper, stirring occasionally, and cook until all the pieces are nicely browned. 

 

Using a slotted spoon, transfer all of the chicken to a waiting plate; set aside. 

 

Melt the butter in the skillet, and then add in the vegetables along with the thyme and oregano. Give everything a good stir to combine, and then cook (stirring occasionally) about 5-7 minutes or until the vegetables are tender yet still crisp. 

 

Sprinkle the reserved flour evenly out over the veggie mixture, and stir to combine. 

 

Pour in the broth, using a sturdy spoon scrape the bottom of the pan to deglaze while the stew mixture comes together & thickens. Add the chicken back to the skillet, stirring to combine. 

 

Let the mixture simmer for 2-3 minutes. Stir the gnocchi and the peas & carrots into the stew mixture. Add the garlic powder and the seasoned salt, stirring to combine. 

 

Let the mixture simmer for 2-3 more minutes before ladling into bowls and serving.

Copycat KFC Bowls

 

I believe there are two types of people in this world.

 

Those who love their food separated on their plates, and will one at a time, and then those who love to throw it all together, mix it up and enjoy a forkful of a bunch of different flavors and textures together.

 

I don't know which one of those you are, but I will tell you that I fall into the second group.

 

Give me a bowl of this or that, a plate with everything mixed together, and I'm a happy girl.

 

Matter of fact, when we go to Chili's for lunch or dinner, I usually get the Tex Mex bowl which is rice, grilled chicken, black beans and corn, avocado and pico de gallo etc.  It's like Heaven on a plate for me.

 

 

I'm sure it won't surprise you then, when I say that our trips to KFC, usually end up with me picking one of the bowl meals. 

 

KFC Bowls consist of just a few ingredients, but are some of my favorites to order.  I knew I wanted to recreate it at home, and really, there's nothing to this, especially when most of the ingredients, aside from the homemade mashed potatoes, are store bought and readily available in your pantry and freezer.

These may look like they won't be filling, but trust me, they are.  I couldn't finish mine.

Copycat KFC Bowls

 

 

Ingredients

Homemade mashed potatoes

Popcorn chicken

Sweet Corn

Brown Gravy

Shredded cheese

 

 

Instructions

For this recipe, I made my mashed potatoes as I always do, but included a little bit of cream and some cream cheese as well, to make them creamier.

 

Cook your popcorn chicken according to packed.  Warm up the corn.  Make the brown gravy according to package directions.

 

In a bowl, spoon on your mashed potatoes, top with corn, popcorn chicken and gravy. Sprinkle on some shredded cheese.

That is it.  Quick and easy to throw together, a pretty inexpensive meal and filling too.

Instant Pot Chicken and Dumplings

My Instant Pot has become one of my most used, and favorite kitchen gadgets. 

I use it 2 to 3 times a week, basically use it, wash it and use it again.  From breakfast, to lunch, to dinner, I know I can get a meal going quickly and in no time, we are sitting down to eat.

 

This chicken and dumplings recipe is another, that has made getting dinner on the table, a breeze.  I got the recipe from one of my favorite Youtube Channels, The Moss Family TV.  The minute I saw Falon making it, I knew I had to try it, and boy am I glad I did.

 

The whole family loved it, and it is now printed out and in my recipe binder.  That's when you know a recipe is successful.

 

So give it a try and let me know what you think.

 

 

Instant Pot Chicken and Dumplings 

 

 

2 tablespoons vegetable oil 

2 lb boneless, skinless chicken breast, cubed 

1 cup diced yellow onion 

1 cup sliced carrot 

3 cloves garlic cloves, minced 

1 teaspoon salt 

5 tablespoons unsalted butter 

6 tablespoons all-purpose flour 

6 cups chicken broth 

½ cup heavy cream

2 bay leaves 

1 ½ cups frozen peas 

4 tablespoons fresh parsley, minced 

 

DUMPLINGS 

2 cups all-purpose flour 

1 tablespoon baking powder 

½ teaspoon salt 

½ teaspoon pepper 

1 ⅓ cups heavy cream 

 

Turn Instant Pot onto the saute setting, pour in vegetable oil. Add the chicken and cook until browned on both sides. Add carrot and onion and cook until just tender, about 3 minutes. Add the garlic and stir for another minute, until fragrant. 

 

Add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming. Add the chicken broth, cream, thyme, and bay leaves. Add the frozen peas. Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and cream. 

 

Stir until mixture comes together into single mass of dough. 

 

Form the dough into small round balls about 1 inch.  Place the dough balls in the simmering soup (making sure they don’t touch), add the parsley, and cover. 

 

Seal the lid and cook on high pressure for 8 minutes. Let it do a 10 minute slow release and then release any remaining pressure.

Creamy Oregano Chicken

 

Hello?

 

Anyone still out there?

 

First and foremost, my sincerest apologies for neglecting my little corner of blogland.  Life got in the way, and I fell off the updating and cooking wagon, only to find it extremely hard to jump back on.

It's been a bit hard, but I am trying to get back on track, start sharing great recipes with you all again, and continue rebuilding my recipe stash here on Full Bellies, Happy Kids.

If you're still following, please leave me a comment down below, just letting me know if you see this post and if you're still around.

 

The recipe I'm sharing with you today is a variation on my Chicken in Cream Sauce that is already here on the blog.  I just changed it up slightly and the result was delicious.  Hope you enjoy!

 

 

Creamy Oregano Chicken

 

4 chicken breasts, skinless, and pounded down to 1/2 inch thickness (I usually will take the breasts and slice them in half lengthwise)
Milk and bread crumbs for dredging
1/4 cup butter or margarine
1/3 cup chicken broth

Minced garlic
3/4 cup whipping cream

Black pepper to taste and oregano to taste

Parmesan cheese 

Dredge the chicken breasts in the milk and then in the flour. 

In a skillet, melt the butter and then fry the chicken until done.  It will take about 10 minutes, flipping over halfway through.  Set aside and keep warm.

When done, scrape all the bits from the bottom of the skillet, add in the chicken broth and garlic, and cook for about a minute.  Add in the heavy cream, black pepper and oregano, and finish off with some Parmesan cheese to taste.

Combine well and let it thicken slightly, over slow heat.  Pour over the chicken and serve immediately.

I served ours with egg noodles, and a side salad.

Crack Chicken Pierogie Casserole

 

Chicken, Ranch, Bacon, Cheese. I think that is pretty much the best combination on earth.  

 

When you throw it into a casserole, it goes to a new level.  

 

Crack Chicken Pierogie Casserole is another one to add to my fave list.  It was very easy to make, used only a couple of ingredients and the result was a creamy, cheesy, yummy dinner.  I served with it a side salad.

 

Verdict:  Another big thumbs up from the family

 

Crack Chicken Pierogie Casserole

Source:  Plain Chicken

 

 

Ingredients: 

 

2 (16-oz) packages frozen Classic Cheddar Pierogies, thawed 

2 (15-oz) jars Alfredo sauce 

3 cups chopped cooked chicken 

¾ cup cooked chopped bacon 

2 to 3 Tbsp Ranch dressing mix 

1½ cups shredded cheddar cheese 

 

 

Instructions: 

 

Preheat oven to 375ºF. Lightly spray a 9x13-inch pan with cooking spray. Set aside. In a large bowl, combine Alfredo sauce, chicken, bacon, 1/2 cup cheddar cheese and Ranch dressing mix. Add pierogies and toss to coat. Pour pierogies into prepared pan. 

 

Top with remaining cheddar cheese. Bake, uncovered, for 35 to 45 minutes.

Copycat Wingers Sticky Fingers

It has been a while since I've updated the food blog, my apologies for that.  If you follow me over on my main blog, you will understand that a lot has been going on, and well, life has just knocked us upside the head.

With that said, I've been trying to cut down on my grocery budget, make delicious filling meals, but not spending too much money, especially on meat products.

I've tried to work with what I can find at the store, since many times the meat I want is either not available, too expensive, or we are only limited to 2 which is not easy for someone who buys for 2 weeks at a time.

Anyway, this is one of the meals I made the other day, and it is definitely going on our rotation of favorites.  It is pretty inexpensive to make, and super tasty.

I chose to serve mine as a salad, so we had some salad fixings and then just topped it with the sticky fingers and drizzled on some ranch dressing.  So good!!!

Copycat Wingers Sticky Fingers

Bag of crispy frozen chicken strips
1/3 cup Frank's Hot Sauce
3/4 cup brown sugar
1/4 cup water


Cook your chicken strips according to package directions.

In a small saucepan, mix the rest of the ingredients and bring to a boil over medium heat.  Stir well, and once the sugar is completely dissolved and it starts bubbling, remove from heat.  Let sit for a few minutes until it thickens slightly.

Place the chicken strips in a bowl, pour on the sauce and stir to coat all the chicken.  Serve immediately with some ranch dressing on the side.

Roast Chicken Legs and Potatoes

I have quite a few recipes on the blog, showing you different ways to make roast chicken.  Each is delicious, each is different to the other, and I don't always make my roast chicken exactly the same way.

However, this is another way I make it and just wanted to share with you.  It's a quick way to get some delicious chicken on the table, and your family will no doubt thank you for a yummy, comfort home cooked meal.

Also, before I share the recipe, I wanted to share with you how I prepare my chicken.  This is for any kind of chicken cut you're using, whether it be a whole chicken, a cut up chicken, legs, thighs or breasts.  I use the same process no matter what kind of chicken I'm using.

So, what I do is place the chicken in a big bowl, cover it with water and then add about 2 or 3 tablespoons of white vinegar, depending on how much chicken I have.  Let sit for 10 minutes then rinse and proceed with recipe.

The reason I do this process, is because the vinegar pulls out all that slime that is usually between the meat and the skin, and it also helps to clean it, obviously.

Right, now that is out of the way, let's get that chicken roasting.

Roast Chicken Legs and Potatoes

Chicken legs (the amount really depends on you, but I used 2 pounds for this recipe)
4 garlic cloves, finely minced (I use 4 teaspoons from my garlic paste)
1 small onion, finely chopped
1 tablespoon Worcestershire sauce
2 tablespoons mustard (I use spicy brown mustard)
2 tablespoons olive oil
1 tablespoon vinegar
1 tablespoon oregano
1 teaspoon paprika
2 tablespoons Aromat (I use aromat, but obviously if you don't have it, omit it)
1 packet of Sazon, your choice flavor
Salt and pepper to taste
Cilantro and Parsley, chopped


Potatoes, cut into fourths (you can peel or leave the skin on)
Olive oil
Salt and pepper to taste
Chili flakes to taste
Paprika


Once you've cleaned your chicken.  Add all ingredients to a big bowl and using your hands, give it all a good mix.  You want the chicken to be completely coated in the seasoning.  Set aside to marinade for about 30 minutes.

In a separate bowl, add the potatoes, drizzle with olive oil, salt, pepper, paprika and chili flakes.  Mix well.

In a large baking sheet, drizzle with olive oil and add the chicken legs, arrange the potatoes around and between the chicken, add remaining marinade from both chicken and potatoes.  Sprinkle with parsley and cilantro.

Bake at 400 degrees for an hour to an hour and a half, until chicken is cooked through and nice and crispy.

You can finish off with chopped green onion, if you wish.

Chicken Tater Bake

Chicken Tater Bake is super easy to make, it combines your favorite chicken pot pie filling but is topped with tater tots instead of the more traditional pastry or biscuits.

Chicken Tater Bake

If you're looking for a quick and easy weeknight dinner, this is it.  It is a variation on the usual pot pie where the topping is made with frozen tater tots, thereby turning this already filling comfort dish into a meal your family will no doubt love. 

It can be baked and enjoyed right away, or frozen for another night.

The filling is basically whatever you want to have, you can use the veggies you already have on hand or your family favorites, I tend to use what is in season and can easily add or omit a specific vegetable that I know someone in the family will not like.

To Reheat the Casserole

Remove from your freezer, at least 30 minutes before baking.  It does not need to thaw completely.  Bake at 350 degrees for about an hour and a half, until heated through.

More Casseroles you may enjoy

Texas Hash
The Firehouse Special
Hashbrown Casserole
Pizza Puff Potato Casserole
Easy Chicken Casserole
La Bamba Mexican Casserole

Chicken Tater Bake

Yield:  6 Servings

1 pound chicken tenderloins, cut into 1 inch cubes
Small onion, finely diced
2 teaspoons chopped garlic
Drizzle of olive oil
Mixed Summer Veggies (I used zucchini, squash, red peppers and carrots)
2 tablespoons flour
Milk
Salt and pepper to taste
Chopped parsley and cilantro to taste
Shredded cheese ( I used parmesan and mozzarella)
Frozen tater tots (16 oz)


In a large saucepan, drizzle some olive oil, add the chicken and cook until no longer pink.  Add the garlic and onion, stir and simmer for a few minutes until onion is translucent. 

Add in the summer veggies, and cook until they are tender.  Season with salt and pepper to taste.

Sprinkle the flour over the mixture and mix well, then slowly start pouring in the milk and stirring to remove all lumps.  Add as much milk as you want, I usually do about a cup and a half, depending on how much gravy I want.  Cook over low heat until the sauce thickens.

Finish off with some cilantro and parsley and then transfer to a 13 x 9 baking pan.  Top with some shredded cheese, then evenly spread the tater tots on top. 

Bake in a 400 degree oven for 30 minutes or until potatoes are cooked and casserole is bubbling. 

Chick-Fil-a Sandwiches and Sauce

Y'all, if you've never had Chick-Fil-a, you don't understand what you're missing out on.  I know, it's just another chicken sandwich place, only it's really not, it is one of the best chicken fast food places around.  At least in my opinion!

Salads, chicken tenders which are to die for, wraps, sandwiches, waffle fries and let's just take a deep breath before mentioning the sauce.  THE SAUCE!!!!

I ran across this recipe purely by accident, I don't even know what I was doing, I want to say maybe browsing around Pinterest?  Who knows.  What I DO know is that the minute I found it, I was like "Yep, that's going on the menu right away."

Then it sat on the meal plan for a month, not even joking, something would come up and I would have to switch meals around, but yesterday was the day.  I finally remembered to get the chicken brining with plenty of time to spare.  Why brine you might ask?  Well, let's just say that the secret ingredient that makes these sandwiches a hit, is pickle juice.

I know, it sounds crazy, and I will admit I was a little scared that the taste would be overpowering, but it's not, it just makes the chicken super tender and yummy and......yeah you need to try it.

Recipe comes from Life in the Lofthouse.

Chick-Fil-a Sandwich

Serves 4

2 boneless, skinless chicken breasts
½ cup dill pickle juice
2 eggs
½ cup milk
1 cup all-purpose flour
2 Tablespoons powdered sugar
1 teaspoon paprika
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
1 cup peanut oil (or vegetable oil)
4 Hamburger buns
pickles slices
romaine lettuce
tomato slices



Slice each chicken breast in half, lengthwise, to form 4 thin cutlets. Place chicken in a large ziplock bag and pour in pickle juice. Seal bag shut and place in the refrigerator. Marinate for 1 - 2 hours.

Heat oil in a large non-stick skillet to 350° F.

In a small bowl, whisk together eggs and milk.

In a separate bowl, combine flour, sugar, salt, pepper, paprika and garlic powder.

Remove chicken from pickle juice. Dip each piece in the egg/ milk mixture, and then into the flour mixture. Coat well. Shake off excess flour.

When oil is ready, fry 2 pieces at a time for 3 - 4 minutes on each side. You want it cooked through on the inside, and the outside should be golden-brown. Place chicken on a paper-towel lined plate to absorb excess oil.
Repeat with other 2 chicken cutlets.

Serve chicken on toasted buns with pickles, lettuce and tomato. Enjoy!

These come together pretty quickly and I am sure your family will love them, just as much as mine did.  It's surreal just how delicious and tender the chicken is, without an overpowering taste of pickles.

But, you can't have the true Chick-Fil-a experience without some waffle fries and the delicious well known sauce.  So, I've got a recipe for that as well, thanks to Dinner then Dessert.

Chick-Fil-a Sauce

Yield: 8 servings

1/4 cup honey
2 tablespoons yellow mustard
1/4 cup barbecue sauce I use Sweet Baby Ray's
1 tablespoon lemon juice
1 tablespoon dijon mustard
1/2 cup mayonnaise


Mix all the ingredients in a bowl and refrigerate for 30 minutes to allow flavors to come together.

If your sauce doesn’t have that hint of smoke (in case your bbq sauce is sweeter rather than smoky) use a splash of liquid smoke.

Overall, this was by far one of our favorite dinners and all done in the comfort of my kitchen.  Seriously, don't be afraid to try your very own restaurant recipes at home, they are often cheaper to make as well as easier, and what's not to like about having the food you love at your fingertips?

One Pan Portuguese Roast Chicken

I think everyone knows how to prepare roast chicken, and there are so many variations out there and family recipes passed down from generation to generation.

Much as I love cookbooks and trying out new recipes, some days I prefer to stick to the way I have grown up cooking, the meals that I remember from my childhood.

This is a very simple way to make roast chicken, it may seem a little different to what you're used to making but it's equally delicious.  It is also a one pan meal, and that is always great as it saves on having a pile of dishes to clean up.

I do hope you'll give it a try :)

One Pan Portuguese Roast Chicken

1 pound chicken (I used thighs, but you can use a whole cut up chicken, or legs, or breasts, whatever you prefer)
Vinegar
Minced Garlic
Mustard
Mayonnaise
Paprika
Salt and Pepper
2 large potatoes
Small red onion


Now here's the deal, if I'm not following a specific recipe, I always cook from the heart, which means I eyeballs the ingredients.  It's hard for me to give specific measurements, but I'll try to give you an idea of how much I used.

First thing, wash and clean your chicken well.  Place the chicken in a big ziploc bag, then squirt in some vinegar, add about 1/2 cup of mayo and 1/4 cup mustard, some minced garlic cloves (I used about 4 that I mashed in my mortar and pestle), salt and pepper to taste and some paprika.

Close the ziploc tightly and give it all a good mix, then pop in the fridge for a few hours.  It's even better overnight, but usually I'll do it either in the morning, or around noon to cook for dinner.

When you're ready to cook.  Dump the whole contents of the chicken into a casserole dish, or a baking dish covered with foil.

Add a layer of sliced onion on top, and then top with thick sliced potatoes.  Cover with foil and bake at 375 degrees for about an hour or until chicken and potatoes are completely cooked through.

When done, you can serve right away, or if you wish, you can remove the foil and place back in the oven to broil a bit.

Sheet Pan Chicken Fajita Crunchwrap

Oh my goodness!!!

Just oh my goody, gosh, this is delicious.  I've shared a recipe before for an actual Crunchwrap like the ones from Taco Bell, and then I also shared one for a Sheet Pan Crunchwrap which is phenomenal as well.

Today, I'm bringing you a Sheet Pan Chicken Fajita Crunchwrap just is just as delicious.

What I love the most about these Sheet Pan meals, is that they are perfect for get togethers, family dinners and so on.  I love meals that I can stretch for a big crowd and this is one of those, for sure.

Give it a try.

Sheet Pan Chicken Fajita Crunchwrap

Source: Tasty

4 chicken breasts, sliced
3 onions, sliced
5 peppers, sliced
2 tbsp fajita seasoning
3 tbsp olive oil
9 large flour tortillas
1 tsp melted butter
2 cups cheddar, grated
2 cups spicy tortilla chips

For the dip:

1 cup sour cream
2/3 cup mayonnaise
1 tbsp fajita seasoning
1/2 cup pickled jalapenos
1 tbsp honey
juice 1 lime
salt, to taste


Pop the chicken, peppers and onions on a large roasting tray with the 2 tbsp fajita seasoning and oil. Roast for 25 minutes at 200°C, stirring occasionally.


Meanwhile, mix everything together for your dip and set aside.

Brush your butter across the base of a sheet pan. Lay 7 tortillas down on the bottom of the pan.  Put in half your cheese, half your chicken, all of your chips, then the rest of the chicken and cheese.

Fold over the tortillas, then lay over a sheet of wax paper, and weigh down with a heavy tray.

Bake for 30 minutes at 180°C.