Preheat oven to 275. Then get chicken in either a glass baking pan or a cast iron pan. Then salt and pepper the “skin” side up. Then in a bowl or measuring cup add oil, mustard, lemon juice, thyme, and dill. Mix well and then spoon over the top of each chicken piece. Add sliced lemons around in pan and sprinkle capers around evenly. Then place into oven uncovered for an hour. If you want a crispier skin you can leave a little longer but you don’t over cook and dry out chicken either so maybe 15 minutes longer max to avoid dry chicken. Then remove chicken and place into serving bowl. Sprinkle with fresh dill and serve with a lemon wedge.
I like to make a lemon sauce so I pour out the juice that has cooked off the chicken. Add 4 tbsp butter to pan and 2 tbsp flour and make a rue. As soon as in a paste form add back a little of the chicken drippings about a half cup at a time and stirring until flour mix smoothies into the juice then add a little more. Do this for about a cup of broth. Then add in 1/2 cup heavy cream and 1 tbsp lemon juice and bring to a simmer. As salt and pepper to taste and enjoy! I serve pasta with this.
To assemble place cooked pasta a pound, and place into serving bowl, pour sauce over top and mix. Sprinkle with fresh parsley and then top with a piece of chicken a lemon wedge and Enjoy!! 😉
First cook and shredded chicken. Then dice and chop veggies. Drizzle sauté pan with olive oil and add 2 tbsp butter. Add in veggies and sauté until they become fragrant and soften. Pour in chicken stock and bring to a boil. Let boil about 10-15 minutes until carrots and veggies are soft. Make sure cover is tight so that you don’t boil down liquid (If to much stock boils off make sure to add a cup of water and bring back to a boil)
In a bowl add all ingredients for dumplings and mix. Dough should be thick and a tad sticky but not wet. Drop dough into boiling pot a tbsp and a pinch more. Do not stir, cover and leave on a low boil for about 7-10 minutes until dumplings are puffy and cooked through. Keep warm and serve! Enjoy!
First cook noodles, drain and set aside in a serving bowl.
In sauté pan drizzle with olive oil then drop in sliced cooked chicken. Add 1 tbsp oregano and 1 tsp basil and garlic salt and mix well. Heat chicken until starting to brown then remove and place into serving bowl.
For sauce: in pan used for chicken, drizzle with olive oil and add 2 tbsp butter, sauté onions and garlic until translucent. Then pour in crushed tomatoes, and diced tomatoes, Add in 1 tsp basil and 1 tsp oregano, 1 tbsp crushed red pepper and salt to taste. Bring to a boil then add in heavy cream and mix turn off heat and stir for another minute or so. Pour sauce over noddles. Top with fresh chopped parsley and fresh grated Parmesan cheese. (If you like a little heat serve with crushed red peppers)
That’s it serve with cooked chicken, garlic bread and side salad! Enjoy!
2 cups shredded chicken (or any leftover chicken will work)
1- 28oz can diced tomatoes
1- 28oz green enchilada sauce (mild or spicy if you want even more of a kick)
1- 6oz can diced green chili’s
2 cups chicken stock
1 cup heavy cream
4oz cubes valveta
3oz cubes cream cheese (1/3 a brick)
1 yellow onion diced
4 garlic cloves minced
4 tbsp olive oil
1- 16oz can black beans (drained & rinsed)
(You can add a can of corn if you would like also)
1 tbsp taco seasoning
Avocado for topping
Cilantro for topping
Lime wedge for serving
Okay so I had left over shredded taco chicken and some cheese dip that I needed to use up. So I made this soup. The valveta and cream cheese are the base of what the dip was so if you don’t want to use these in soup they are not a must but they did add a little extra “Yum” to this soup! 😉
So first chop onion and mince garlic and drizzle pan with olive oil and sauté until tender. About 4 minutes. Then add in the chicken, chicken stock, tomatoes, enchilada sauce, valvet cheese, cream cheese and taco seasoning. Bring to a boil. Once that is boiling add in the black beans, green chili’s and corn if your adding corn. Bring back to a roaring boil for 2-3 minutes then add 1 cup heavy cream. Stir well and let heat another minute. Put into bowls top with fresh avocados, cilantro and lime wedge. (Sour cream if you would like to) serve with tortilla chips! Enjoy!
Roasted garlic there is nothing like it! Here is a simple way to get amazing flavor and add to many dishes or sides!
Take tin foil (enough to wrap around garlic heads) Cut tips of garlic bulbs off so that each piece of garlic is expose on top. Place thyme down on foil and garlic on top. Drizzle with olive oil so that the oil runs into all the garlic clove pieces. Salt the tops and drizzle a little more oil on side into foil. Wrap and place into a pre heated oven @350 degrees. Bake for 35 minutes, if you want a sweeter garlic bulb continue to roast an additional 15 minutes allowing to Caramelize. Remove and squeeze the ends of each garlic piece and it will pop out. I like to add the garlic to hummus, mix into butter and spread into a baguette or keep in olive oil to use when I need. I will take and each the heads plain. (I know I know you have to be a garlic LOVER for that and I am) 🤗
Check out my roasted hummus garlic recipe.
Or to store garlic in olive oil place garlic into a glass mason jar fill so garlic is covered and put on lid. Make sure you keep in refrigerator as it can cause botulism if left on the counter. (No one wants any of that) Take out when needed end as always, Enjoy! 😊
2 large fat chicken breast or (I sliced into three thin layers) or 3 regular size chicken breast cut in half. You want them pretty thin!
2 cups mozzarella cheese
6 slices Swiss cheese
6 ham slices (I used pre cooked sliced ham)
1 1/2 cups chicken broth
3 tbsp Dijon mustard
3 tbsp lemon juice
1 tbsp parsley flakes
4 garlic cloves chopped
4 tbsp olive oil
4 tbsp butter
3/4 cup flour
Salt and pepper
Okay I know this looks like a lot but and it’s going to be overwhelming but it’s not. First slice chicken into thin 1/4″ thick and 4oz pieces, roughly. (thin😉 you want them pretty thin)
Okay so salt and pepper and sprinkle each side with parsley flakes. Then pour flour onto a plate and dip each side of chicken into the flour and coat each side. In a cast iron skillet heat half the oil and half the butter. Add chicken and brown each side of chicken, remove from pan and set aside into plate. (Chicken won’t be cooked through so don’t eat at this point) next add remaining butter and oil and add chopped garlic and sauté a few seconds. Add in the ham (I have 6 slices of ham that i chopped into strips) let sauté 30-45 seconds to brown then remove and place with chicken in plate. Leave as much garlic as possible in pan. Then add in the remaining flour from the plate about 3 tbsp to butter in pan and mix well. In bowl mix chicken broth, Dijon and lemon juice mix well. In small increments pour in liquid and whisk vigorously until flour mixes with juice, make sure the flour isn’t clumping. Bring liquid to boil and then add back to pan the chicken and ham. Let boil 3 minutes then top each piece with Swiss cheese and mozzarella cheese. Sprinkle with parsley and place into oven at 400 degrees for 5-7 minutes until the cheese is melted and begins to crisp on top. Remove from oven and place on top of couscous for serving. Take some of the sauce and spoon a few tablespoons over top.
I served with couscous, for that I mixed together 2 cups chicken stalk 1 tbsp lemon juice and 1 tsp Dijon mustard with 1 tbsp parsley flakes. Bring liquid to a boil and pour in 2 cups couscous and stir, remove from heat cover and ready in 3 minutes. (You must addv😌 these ingredients to shopping list on top as they are not factored in) 😉
For asparagus cut off the ends and add to a pot steam in water for 4-7 minutes depending on how thick it is. Sprinkle with garlic salt, Parmesan cheese and squeeze 1/2 lemon over top. Serve hot! (Same for this add to shopping list! 😉👌) Enjoy 😊
For crispy baked chicken this is the way to go! Make sure chicken is thawed. In a stock pot bring 8 cups water to a boil. Drop in chicken and boil for 8 minutes drain and then pay dry each chicken wing. It’s important to remove as much water as possible to get nice crispy chicken. Heat oven to 450 degrees and on a non stick pan stay well with cooking spray. Place chicken in single row into pan and then bake for 15-2″ minutes in middle rack. Make sure the chicken is looking nice and golden brown then remove from oven flip each piece and cook another 5-7 minutes until both sides are a nice golden brown. Remove and place into bowl. In a measuring cup pour 1 1-/2 cups hot sauce and add stick of butter place into microwave and heat, stir until butter is melted and smooth with hot sauce. Pour over top of chicken wings and coat each one. Slice celery and carrot sticks and put ranch into serving bowl. Pour chicken into serving tray and arrange celery and carrots and place ranch. Enjoy!
I like to buy bulk packs of chicken and cook in bulk. So when I buy a big pack of chicken for the week I will pre cook the chicken, leave some whole and shred some. I freeze them and take them out when needed for fast cooked chicken. You can also place chicken in pressure cooker and set to 8-10 minutes and cook chicken, remove and shred.
Once you have shredded chicken your almost done. In a sauté pan add butter or bacon grease to pan and sauté onions until translucent. Add the chicken to pan and 1/2 cup chicken broth. (When I freeze pre made chicken I freeze broth with it 😉) or just use boxed broth. Add in taco season packet, garlic salt and chopped cilantro. (Keep some for garnish) let simmer for 4-6 minutes for seasoning to meld with chicken. Salt and pepper to taste. To keep warm for serving(tacos, use for nachos, or burritos) place into crock pot on low! Enjoy
I like to have a taco bar for easy parties. Serve with shredded lettuce, grated cheese, diced tomatoes, sliced jalapeños, sliced back olives, salsa, sour cream and cilantro. Can also serve a side of beans and rice! 😉
For biscuits: 2 cups flour, 1 heaping tbsp baking powder, 1 tsp garlic salt, 1 tbsp parsley flakes, 1 stick butter melted (8 tbsp), 1 1/2 cup milk, 1 1/2 cup cheese (orange cheese your choice) I used Colby jack. (Mix all dry ingredients then add wet ingredients until form dough, lastly stir in cheese) then set aside until ready to top mixture.
For chicken mix you’ll need:
3 cups cooked diced chicken
1 26oz can cream of chicken
1/3 cup flour
4 tbsp butter
1 onion diced
2 garlic cloves minced
Olive oil for drizzling (2 tbsp)
2 cups chicken stock
12oz frozen mixed veggies
1 cup milk
In cast iron skillet sauté onions and garlic with olive oil. (About 3-4 minutes) Then add in 4 tbsp butter and melt sprinkle 1/3 cup flour into pan and mix well. Then slowly pour in 2 cups of broth and bring to a boil. Add canned soup and let simmer for a few minutes and let thicken. If sauce doesn’t look like it is thickening enough at this time add a little more flour a tbsp at a time with a little milk then add in so it doesn’t clump in the sauce. Add the cup of milk and veggies and bring to boil. In a 9 by 13 pan place cooked diced chicken in bottom and then pour bubbling mixture over top. Then drop the biscuit dough on top in 1 inch balls and cover top of mix. Place into oven preheated to 375 degrees. Bake for 12-15 minutes or until biscuits are a nice golden brown and sauce is bubbling! Serve with a side salad and enjoy!!!