Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts

Saturday, August 8, 2015

Moroccan Chicken Stew

I've been wanting to try a Moroccan recipe since I first received a bottle of 'McCormick Moroccan Seasoning' from the McCormick Company. Well, I finally found this recipe...Moroccan Chicken on After reading some of the comments on that recipe I decided that I would add fresh garlic and a veggie. But then during the cooking process I realized I needed to tweak the technique also.

Monday, July 27, 2015

Crockpot Chicken and Kraut

Crockpot Chicken and Sauerkraut Dinner

This is just so simple to make and so delicious! The chicken and sauerkraut melt in your mouth. The sauerkraut becomes sweet from the dressing but still has a nice tanginess. The juices are perfect for dipping with bread. This is a 'must try' recipe!

Friday, December 5, 2014

Candy Wings

Candy Wings

An easy chicken wing recipe with only 3 other ingredients besides the chicken. These wings are sweet, garlicky and savory.

Monday, October 21, 2013

Mexican Posole with Chicken and Pork

Mexican Posole with Chicken and Pork

This is a hearty and authentic Mexican style soup made with hominy, green chilies, onions, garlic, enchilada sauce, oregano, cumin, cilantro, and cubed chicken and pork. All these delicious ingredients are prepared in the slow cooker then topped with refried beans, cheddar cheese, sour cream and chives!

Tuesday, April 16, 2013

One Pot Mexican Chicken and Rice

One Pot Mexican Chicken and Rice

This is a recipe I created for my assignment with the Allrecipes Allstar Program. This month one of our sponsors is Herdez. This sponsor generously sent all the Allstars this delicious package of their cooking sauces! Also included in the box was a microwave tortilla warmer! I can't wait to use that convenient kitchen gadget!

For this assignment we were asked to create a recipe using Herdez's new cooking sauces. I love Mexican food so this was such an easy task for me! I knew I wanted to make a hearty, stick to your ribs kind of meal! I think I achieved that in this 'one pot' recipe! My family loved my creation and I loved how easy it was to make! The chicken and rice cook together is the same pot! No need to pre-cook the rice! Less pots and pans to wash always makes me happy! I love to cook but I hate to do dishes! I'll be making a few more recipes using Herdez cooking sauces! The flavors are so fresh and bold, but not overly spicy!
One Pot Mexican Chicken and Rice
One Pot Mexican Chicken and Rice

        3 boneless skinless chicken breasts, thinly sliced into bite sized pieces
                   1 1/2 cups uncooked long grain white rice
                   2 large cloves garlic, minced
                   1 medium sized onion, chopped
                   2 Tbls. olive oil
                   1 Tbls. butter
                   1 tsp. kosher salt
                   1/4 tsp. black pepper
                   2 tsp. chili powder
                   2 tsp. ground cumin
                   12 oz. jar Herdez® Tomatillo Verde Cooking Sauce
                   14.5 oz. can low sodium chicken broth
                   2 cups shredded cheddar cheese
                   1/2 cup sour cream
                   1/4 cup fresh chopped parsley or cilantro
In a small bowl mix together salt, pepper, chili powder and cumin. Sprinkle this mixture over the sliced chicken breasts and toss to coat.
In a very large skillet, melt butter with olive oil over medium heat. Add seasoned chicken pieces along with minced garlic and chopped onion. Saute while stirring until chicken is fairly browned and onions are tender, about 5-10 minutes. Then reduce heat to medium/low.
Add the uncooked rice to the chicken mixture and stir well. Cook for about 1-2 minutes. Then add the Herdez cooking sauce and the chicken broth. Stir well again and bring to a simmer. Then reduce heat to low, cover skillet and let simmer for 20 minutes.
                   Then uncover and sprinkle with shredded cheddar cheese. Top with sour cream and parsley or cilantro before serving.
Serve warm.   Serves 4             



Thursday, April 11, 2013

Blackberry Balsamic Chicken Breasts

Blackberry Balsamic Chicken Breasts

I love how easy and delicious this recipe turned out! The flavor is sweet and slightly tangy! And I just love to pair chicken with fresh thyme! I sliced the chicken breasts in half to make them a little thinner. This helped the chicken to cook quicker. This dish was done in less than 30 minutes!

Friday, February 1, 2013

Fiesta Chicken Casserole

Fiesta Chicken Casserole
**Click Here For Recipe**

Look at that big, beautiful, serving of a flaky, salsa coated biscuit, topped with cooked chicken, green peppers and cheddar cheese. Plus another topping of sour cream and more salsa! This was dinner last night, with a side salad. A very hearty, satisfying meal! And very easy to make! Check out the recipe!

This recipe is another one of 3 recipes I made for the Brand Ambassdor Program through Allstars. I mentioned the other 2 recipes I made in earlier posts this week.

I had fun trying these Pillsbury Grands biscuit recipes! I've always loved their product, but I never knew there could be so many ways to incorporate these biscuits into so many delicious meals! Go to this page to see more recipes like these!

Wednesday, June 6, 2012

Chicken Enchilada Pasta

Chicken Enchilada Pasta
Chicken Enchilada Pasta
**Click Here For Recipe**
Do you ever try a recipe and love it so much that you don't even bother to add the suggested toppings? That's why my pic shown above looks so plain. But it doesn't taste plain at all! I took a little taste ( or maybe a big taste) before I plated it for that photo and I said to myself, 'Why put anything ontop of this when it tastes so flavorful already?' I couldn't stop eating it long enough to get the toppings out of the fridge! This tastes exactly like a chicken enchilada, except there's no tortilla! The pasta becomes the tortilla!

This was so easy to make...about 40 minutes from start to finish! I didn't bother to pre-cook the chicken and then shred it. I just cut the chicken cutlets into tiny bite sized pieces and sauteed it in the same skillet that I used to saute the veggies. I like to make things as easy as possible.

I love creamy cheesy pasta. And I love chicken. And I love Mexican food. So this was a win, win recipe in my eyes! So, if you want to try this creamy, cheesy and oh so delicious chicken enchilada pasta for yourself, just go to the Pearls, Handcuffs & Happy Hour Blog
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