Grilled Chicken with Andouille Mustard Sauce

This was a really nice dish that we enjoyed very much. I will certainly make this again.
I cut this recipe in 1/2






Ingredients:
6 chicken breasts
Creole Seasoning
1 cup of andouille sausage cut in 1/4" slices and then cut in 1/2
1 cup button mushrooms
1 1/2 cups whipping cream
1/2 cup creole mustard
salt and pepper
2 tablespoons thinly sliced green onions
Method:
Rub chicken with extra virgin olive oil and season with creole seasoning. Grill chicken breasts. Cook sausage over medium heat until fat is rendered. Add mushrooms and saute 1 minute. Stir in cream. Reduce temperature and reduce liquid by 1/4. Add mustard and simmer until thickened to coat spoon. Season with salt and pepper. Arrange chicken on a platter and top with andouille sausage. Garnish with green onions.

Baked Chicken with lemon zest and milk

I forgot to take a picture before Jud had carved the chicken.  This is a recipe by Jamie Oliver. Someone adapted it and you can find it Here

I know it is easier to pick up a chicken at the grocery store, but this is really good and the gravy it makes is nice. Tomorrow I will take the grease off the top of the gravy and put the rest of the chicken in the gravy for leftovers.

Printable Version

Ingredients

• 1 (4- to 5-pound) whole chicken
• Kosher salt and ground black pepper
• 2 Tbsp. unsalted butter
• 2 cups milk
• Zest of 2 lemons
• 10 cloves garlic, peeled and lightly smashed
• ½ cinnamon stick
• 5 to 8 large sage leaves
• 2 (3") sprigs rosemary

Directions

Active time: 25 minutes 
Total time: 2 hours 

Directions
Preheat oven to 375°. Discard chicken neck and any included giblets. Pat chicken dry with paper towels and season generously with kosher salt and black pepper, including inside the cavity. 

Place a 4-quart (or larger) Dutch oven or heavy oven-safe pot or pan over high heat. Add butter; when it melts and foams, add chicken. Brown chicken over high heat 10 minutes, using tongs to turn over. When chicken is evenly golden brown, turn it breast side down in pot and pour in milk. Bring to a simmer, then turn off heat. 

Add to milk the lemon zest, garlic cloves, cinnamon, sage, and rosemary. Cover pot with a lid or foil and roast 45 minutes. Remove lid and roast until a thermometer inserted in the thickest part of the thigh registers 165°, 30 to 45 minutes more. Remove from oven and carve or shred chicken (it should pull off the bone easily). If needed, add salt to sauce to taste. Serve, spooning sauce from pan over meat. 

Chicken and White BBQ Potatoes

This is a recipe from Cooking Light. You can find it Here
I made this ahead and put it in the refrigerator. On a night I didn't want to cook, I just heated it in the microwave for a few seconds and put it over baked potatoes. 

4 (6-ounce) Yukon gold or baking potatoes

Cooking spray

2/3 cup canola mayonnaise

3 tablespoons white vinegar

1 tablespoon Dijon mustard

2 teaspoons freshly ground black pepper

1/2 teaspoon sugar

1/4 teaspoon salt

2 garlic cloves, minced

1 1/2 cups shredded skinless, boneless rotisserie chicken breast

3 tablespoons sweet pickle relish

1/4 cup sliced green onions

Preparation

Hands-on: 20 Minutes

Total: 1 Hours

1. Preheat oven to 450°.

2. Pierce potatoes with a fork, and coat lightly with cooking spray. Bake at 450° for 50 minutes or until tender. Remove potatoes from oven, and cool slightly. Cut a lengthwise slit in each potato that goes to, but not through, the other side, and squeeze the ends to loosen potato flesh.

3. Combine mayonnaise and next 6 ingredients (through garlic) in a medium bowl. Stir in chicken and relish. Divide the chicken mixture evenly among potatoes. Top each potato with 1 tablespoon onions.

Pine nut crusted chicken tenders

I had some left over pine nuts in the freezer and decided to use them in this dish. I think they would have been better if I had not frozen them. When I put them in the coffee grinder it made more of a paste.  But then again, it did go on the tenders easily.












Ingredients:
chicken tenders
pine nuts
Method:
Put the pine nuts in the coffee grinder and pulse until desired consistency. Rinse the chicken and dredge in the pine nuts.  Place on a baking sheet lined with foil (for easy clean up) and bake 400 degrees for 20 minutes.  Turn 1/2 way through.  I thought this was o.k. Probably not a repeat for me.

Creamy Chicken Enchiladas

I found this in my recipe box, but don't know where I got the recipe. I tried googling it, but still had no luck finding the recipe.







Printable Version
Ingredients for Filling:
3 cups rotisserie chicken
1 (4oz.) can mild green chilies
1 8oz. package cream cheese, softened
1 cup black beans, drained and rinsed
Ingredients for Sauce:
2 Tablespoons butter
1/2 cup chopped green onions
2 Tablespoons flour
1/3 cups chicken stock
1/4 cup milk
salt and pepper
1 can green enchilada sauce
1/2 cup sour cream
8 oz. Monterey jack cheese, shredded
9 flour tortillas
chopped cilantro

Preheat oven to 375 degrees.
Combine cream cheese and green chilies. Mix well and add chicken and black beans. Mix well and set aside. In a medium skillet melt butter. Add onions and cook until softened (3-4) min.  Sprinkle flour over onions and stir well (1 min.) Slowly whisk in chicken stock and milk. Cook until thickened and smooth. Remove from heat and add enchilada sauce and sour cream.  Spread 1/4 of the sauce in the bottom of an 8" X 10" baking dish. Fill softened tortillas with chicken mixture. and place in the baking dish. Continue with all 9 tortillas. Top with rest of the Sauce and top with cilantro and cheese. Bake 45 minutes or until hot.

Spinach Stuffed Chicken Roulade

I found this recipe in 2010 from Rodale Recipe Finder.  I served it with three cheese pasta with marinara sauce. It was a keeper, but I certainly thought it needed the marinara sauce.  I had enough left over for another night.  I have some pesto sauce that I will serve over spaghetti.




Printable Version Ingredients:
1 pkg. (10 oz.) frozen chopped spinach
1 clove garlic, crushed or grated
2 teaspoons olive oil
2 tablespoons chopped dry packed sun dried tomatoes
1/4 cup finely chopped onions
1/3 teaspoon red pepper flakes
1/4 cup grated Parmesan cheese
6 chicken cutlets (about 4 oz. each) pounded thin
1/2 cup chicken broth or dry white wine
Directions:
1. Prepare spinach per package directions. Remove moisture so that you have about 1/2 cup of spinach.
2. Combine onion, garlic, red pepper flakes in 1 teaspoon of oil and 1 tablespoon water in a medium nonstick skillet. Turn heat to medium, when onions sizzle, turn heat to low, cover and cook, stirring once, until softened, about 3 minutes. In small bowl, stir together onion mixture, cheese, and spinach. Set skillet aside for step 5.
3. Sprinkle tomatoes evenly on chicken
4. Divide spinach mixture among the cutlets. Spread to edges of 3 sides, leaving about 1" at narrow tip free of spinach. Loosely roll up chicken, ending with narrow tip, and secure with wooden picks.
5. Add remaining 1 teaspoon oil to skillet. Add chicken and cook over medium heat, turning until golden brown on all sides, about 10 minutes. Add broth, cover, and cook over low heat about 7 minutes. Uncover and transfer roulades to serving platter. Cover with foil to keep warm.
6. Boil juices in skillet until reduced to a glaze, about 5 minutes. The original recipe suggest slicing the roulades diagonally into inch thick pieces, and drizzling the glace over the meat. But I served them whole. We cut them at the table.

Chicken and Wild Rice Casserole

Saw this recipe on Trisha Yearwood's food network show. It is a keeper.  I used chicken from a store bought baked chicken. I used the dark meat that was left over from dinner last night.  We usually have the white meat one night and then I make a casserole from what is left.  It is a great way to use the meat.  Also I 1/2 the recipe, but used about 4 cups of the chicken. It wasn't too much. You can find the recipe Here


Ingredients
Two 6-ounce boxes long-grain and wild rice mix, such as Uncle Ben's
1 cup (2 sticks) unsalted butter, plus more for greasing dish
16 ounces fresh mushrooms, sliced, or two 4 1/2-ounce cans sliced mushrooms, drained (reserve the liquid)
1 small onion, chopped
1/2 cup all-purpose flour
3 cups chicken broth
3 cups half-and-half
4 cooked boneless, skinless chicken breast halves, diced
1 cup toasted slivered almonds, coarsely chopped
1/2 cup sliced pimientos
1/4 cup chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions
Watch how to make this recipe
Cook the long-grain and wild rice mixes according to the package directions. Set aside.

Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch casserole dish.

In a large skillet, melt the butter. Add the mushrooms and onions and saute until the onions are translucent. Stir in the flour, cooking for 2 to 3 minutes. Slowly stir the broth (and reserved canned mushroom liquid if using) into the onion mixture, then stir in the half-and-half. Cook until the mixture has thickened, 7 to 10 minutes.

Add the chicken, rice, toasted almonds, pimientos, parsley, salt and pepper into the wet mixture. Pour everything into the prepared casserole dish and bake, uncovered, until most of the liquid has been absorbed, 30 to 45 minutes.

Chicken Casserole

Laurie, Jud's sister, has made this casserole for us a few times, but this is the first time I have made it.  My mom once told me that I should keep a recipe file so I wouldn't forget to make something. This is a perfect case in point. I was looking through my file looking for something I could make with left-over chicken. This was perfect. I will type the recipe as Laurie gave it to me, and put my changes in italics. This is not the prettiest casserole, but YUM! and EASY! I cut this recipe in 1/2 for Jud and me.

Ingredients: 
4 chicken breasts - boiled and cut in chunks--I used 1/2 of a rotisserie chicken from the grocery store.
1 can cream of chicken soup - I didn't have this so instead of going to the grocery store, I made a white sauce and put a chicken bullion in the sauce
1 (8oz.) sour cream
1 sleeve of crushed Ritz crackers
1 stick melted butter
Poppy seeds- optional
Method:
Place the chunks of chicken in the bottom of a casserole dish.  Mix Cream of chicken soup and sour cream. Pour over the chicken. Crush the Ritz crackers and sprinkle on top of the soup mixture.  Pour butter over the Ritz crackers.  Sprinkle with poppy seeds if you so desire.  Bake in 350 degree oven for 20 minutes.

Crescent Chicken

This is one of the easiest meals I have made in a long time. I thought I found it in the Austin or San Antonio paper, but I couldn't find it so I did what I always do. I went to pinterest and typed in chicken and cheese crescent. This came up and it was exactly what I had seen in the paper. It comes from Janelle Nehrenz. You can find it Here



Ingredients:
1 (8 or 6 jumbo count) package refrigerator crescent rolls--mine were not jumbo
2 cups chopped cooked chicken--I used a baked chicken from the grocery store and used the white meat
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 can of milk (using soup can)
Method:
Preheat oven to 350 degrees
Mix soup and milk over medium heat in a sauce pan
Separate crescent rolls
Spoon chicken and cheese onto each crescent roll and seal to enclose filling
Pour soup around the rolls
Bake 350 degrees uncovered for 30-35 minutes until golden brown

Balsamic chicken tenders

Found this recipeHere on Pinterest. Quick and easy recipe. It was especially nice because I had all the ingredients in my pantry.  That is always a good thing.  The green beans are from our garden. Yea.

Ingredients

• 2 medium (1.5 lbs) chicken breasts
• ¼ cup balsamic vinegar
• 1 clove garlic 
• 2 Tbsp olive oil (divided)
• to taste salt & pepper
• 1 Tbsp butter 
• 2 Tbsp balsamic vinegar
• 3 Tbsp honey 

Instructions

1. Slice the chicken breasts on a diagonal into six strips each. Place the strips in a quart sized zip top bag along with ¼ cup of balsamic vinegar, one clove of garlic (minced), 1 Tbsp of olive oil, and a pinch of salt and pepper. Mix the ingredients in the bag and let marinate in the refrigerator for at least 30 minutes.
2. When you’re ready to cook, heat the second tablespoon of olive oil in a large skillet over medium heat. When the oil is hot, cook the strips until browned on both sides (about 2-3 minutes each side). You may have to do two batches. Place the cooked chicken on a clean plate.
3. Turn the heat down on the skillet to medium-low and add the butter and last 2 tablespoons of balsamic vinegar to the skillet. Use a spoon to stir the mixture and dissolve the sticky bits off of the bottom of the skillet. Once the mixture has dissolved together, add the honey, increase the heat, and allow the sauce to simmer until thickened (about five minutes).
4. Once the sauce has thickened, season to taste with salt and pepper (I just used a pinch of each). Add the chicken back to the skillet and toss to coat in the warm balsamic sauce. Serve immediately.

Pecan Crusted Chicken Tenders with Honey Mustard Sauce



This is from Once Upon a Chef and you can find the recipe Here

It is a great recipe, but you have to be careful not to burn the chicken.  If you don't want to make your own Honey Mustard sauce, just buy some at the grocery store.  I have just copied the recipe from her website.

 

 

 

 

By Jennifer Segal

Servings: 4-6

Total Time: 40 Minutes

Ingredients

For Pecan Crusted Chicken Tenders

• 1-1/4 cups pecans
• 1-1/4 cups panko bread crumbs
• 2-1/4 teaspoons salt, divided
• 1 tablespoon sugar
• Heaping 1/4 teaspoon cayenne pepper

• 2 pounds chicken tenderloins
• 2 eggs
• 1/2 cup all purpose flour
• Vegetable oil, for cooking

For Honey Mustard Sauce

1/2 cup mayonnaise, best quality such as Hellmann's

1/2 cup whole grain mustard

• 1/4 cup honey

Instructions

1. Place the pecans in the bowl of a food processor and pulse until finely chopped (go easy -- you don't want a paste). Add the panko, 1-1/4 teaspoon salt, sugar and cayenne pepper and pulse a few more times to combine. The panko should be broken down slightly but not finely ground.
2. Set up three large shallow dishes in an assembly line. Place the flour in the first dish; beat the eggs in the second dish; and place the pecan/panko mixture in the third dish. Line a baking sheet with aluminum foil to hold the breaded tenders, and place at the end of the assembly line.
3. Season the chicken tenders with the remaining teaspoon salt. Working with one tender at a time: dredge first in the flour, shaking off any excess; dip in the egg to coat evenly; and then dredge in the pecan/panko mixture, pressing down to make the coating adhere. Try to use one hand for the dry breading (the flour and pecan/panko mixture) and one hand for the wet (the eggs) -- otherwise, your hands will end up a mess. Place the breaded tender on the prepared baking sheet and repeat with remaining tenders.
4. Heat about 1/8-inch of oil in a large skillet over medium heat. While the oil heats up, line another baking sheet with paper towels (this is for the finished tenders — the paper towels will absorb any excess oil).
5. When the oil starts to shimmer, add half of the chicken tenders and cook for a few minutes on the first side until golden brown. Using tongs, flip the tenders and cook until the second side is also golden, 1-2 minutes Adjust the heat as necessary so the tenders don't burn. Transfer the cooked tenders to the prepared baking sheet. Discard the oil, wipe the skillet clean with a paper towel, and then repeat with the remaining tenders.
6. Make the sauce by combining the mayonnaise, mustard and honey in a small bowl. Serve alongside chicken tenders.

Baked Chicken in Creamy Tomato Sauce

 

Ingredients:



 

 

3-4 boneless chicken breasts or tenders, rinsed and patted dry.

3 tablespoons extra virgin olive oil

1 small onion

2 garlic cloves, minced

1- 15 oz. can tomatoes

3 tablespoons mascarpone (I used softened cream cheese)

Handful fresh basil

Method:

Preheat oven to 350 degrees. Brown chicken breasts over high heat in extra virgin olive oil 2 minutes per side. Remove breasts. They do not have to be cooked through. Turn heat to medium/low and add onion and garlic.  After 2 minutes stir in crushed tomatoes and simmer 10-15 minutes. Stir in mascarpone and basil. Add chicken back to the pan immersing in sauce. Bake in 350 degree oven, uncovered, 20 minutes.  I will certainly make this again.

Apricot-Mustard Baked Chicken

This is a recipe that I have had in my recipe file for a while. This was before I started my blog and didn't know that I would ever need to know where I got it.  It was good, but not great.  I usually toss a recipe unless I really liked it. So this one is going in the trash after I copy it onto my blog.





Ingredients:
6-8 skin-on chicken pieces (thighs or drumsticks, rinsed and patted dry)  I used chicken  tenders
Salt and pepper
3/4 cup apricot jam
1 tablespoon grainy mustard
1/4 cup water
Leaves from 2 sprigs of thyme
Preheat oven to 400 degrees.  Place chicken in a rimmed cookie sheet lined with foil or parchment paper. Sprinkle with salt and pepper and bake 10 minutes.  While chicken is baking, whisk jam, mustard, water, thyme, salt and pepper in s saucepan over low heat for 3 minutes.  Pull chicke out of the oven and pour sauce on top.  Bake 15 minutes longer. Then turn the oven to boil and place the chicken under the broiler for3-5 minutes on top rack so it is golden and crispy.
 

 

Chicken Breast

I found this recipe in the 1/21/2015 issue of the San Antonio Express News. You may quickly pan-fry these cutlets, but the recipe calls for baking them for about 14 minutes in a 450 degree oven.







Ingredients: 
1 cup panco bread crumbs
1/4 cup sugar
1 teaspoon garlic powder
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon chili powder
1/4 teaspoon ground black pepper
2 eggs
1/4 cup all-purpose flour
2 large boneless skinless chicken breasts
Method:
Heat oven to 450 degrees. Line a baking sheet with foil and coat it with cooking spray.
In a pie pan or large bowl, mix together the breadcrumbs, sugar, and other spices. In a separate pan, add eggs and flour.  Set aside.

Carefully, slice each chicken breast in 1/2 horizontally to create 2 thin cutlets. To do this, place each breast on a cutting board. Hold the breast in place with the palm of one hand while using a knife to carefully slice across the length of the breast horizontally. On at a time, place each cutlet between 2 sheets of wax paper and use a meat mallet or rolling pin to pound each cutlet until uniformly about 1/4 inch thick.

One at a time, dredge each cutlet through the egg-flour mixture until lightly coated. Shake off any excess, then dredge in the seasoned breadcrumbs. Set the cutlet on a prepared baking sheet that has been lined with aluminum foil and sprayed with cooking spray. Repeat with remaining chicken. Mist the tops of the cutlets with cooking spray. Bake for 7 minutes, then flip the cutlets and bake for another 5-7 minutes until lightly browned and cooked through.  J.M. Hirsch is food editor for The Associated Press. He blogs at www.LunchBoxBlues.com 

Did I mention that those mustard greens came from my garden?

Ritz cracker crusted chicken

We had a whole sleeve of ritz crackers that were crumbs. I decided to put them in the food processor and make them into a meal to coat the chicken. It was a great success. I may just have to keep some in the pantry for just this purpose.





Ingredients:
salt and pepper to taste
1 egg for coating chicken
ritz crackers that have been processed into a fine meal
canola oil for frying
Method:
Pound the chicken into an even pieces
Salt and pepper both sides of the chicken
Coat both sides of the chicken with an egg that has been beaten
Dredge chicken in the cracker crumbs
Fry on both sides
 

Chicken-Mushroom Risotto

I found this recipe in the November 2014 issue of Good Housekeeping. My sweet sister-in-law always buys me a magazine to leave in the guest room when I go visit her. What a great idea! These were recipes to use with left-over turkey, but I used a baked chicken from the grocery store.



Printable VersionIngredients:
6 cups low-sodium chicken broth
4 T. olive oil (divided use)
12 oz. mixed mushrooms, such as cremini, button, oyster, and shitake, thinly sliced
2 cups shredded chicken
1 medium shallot, thinly sliced
3 cloves garlic, chopped
2 cups arborio rice
1/2 cup dry white wine (I used all chicken broth)
2 T. butter
1/4 cup grated Parmesan cheese
1/4 cup packed fresh flat-leaf parsley leaves, finely chopped
1. In 2-quart saucepan, heat broth on low heat. In a deep 12" skillet, heat 2 T oil on medium-high heat. Add mushrooms and pinch of salt. Cook 4-5 minutes or until softened, stirring twice. Add chicken; stir 1 minute. Transfer to a bowl; set aside.
2. In same skillet, heat remaining oil on medium heat. Add shallot, garlic, and 1/4 teaspoon salt. Cook 2 minutes, stirring. Add rice; cook 1 minute, stirring. Add wine or broth, cook 2 minutes or until mostly absorbed, stirring.
3. Stir in hot broth, 2 ladles full at a time, waiting until mostly absorbed before add next 2 ladles full. Stir frequently. Cook 22-30 minutes or until rice is just tender, stirring and adding broth.
4. Add butter and turkey mixture to rice. Cook 2 minutes, stirring. Remove from heat. Stir in Parmesan cheese. Garnish with parsley. Serve immediately.
Serves about 4 large servings--740 calories, 40 grams of protein, 88 grams of carbs, 27 grams of fat (8 grams saturated fat, 6 grams fiber, and 495 mg sodium.