Bacon Wrapped Chicken Recipe Chicken, and bacon, better yet, crispy bacon. They are two of my favorite foods both in one easy recipe. I had some extra boneless-skinless chicken breasts on hand and was looking for an easy dinner which brings us today’s recipe for Bacon Wrapped Chicken. Ingredients: 12 boneless skinless chicken breasts halves 2 (8 oz) cartons chive and onion cream cheese 12 slices of bacon salt (to taste) 2 tablespoons butter Cooking Instructions: Step 1: Preheat the oven to 400 degrees. Honey Lime Chicken (inspired by Sunset Magazine) Leave it to Sunset Magazine to come up with a variety of delicious marinades to suit any purpose and serve them up in one cool issue (August 2010). Recently I made the two "Perfect for Seafood" marinades - Lemongrass, Chile and Coconut Milk Shrimp and Chile Ginger Shrimp. Both were fantastic, so this time I decided to try the honey lime marinade from the "Perfect for Chicken" section and I was very pleased with the outcome.It doesn't get any easier than this - 5 simple ingredients (not including the salt and pepper), marinade overnight, and throw on the grill. Then sit back and enjoy the lime-infused, honey-crusted chicken. Serves 4-6 Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lime juice (2 limes), plus the zest of both limes 2 Tablespoons honey 1/2 teaspoon cayenne pepper 1 teaspoon kosher salt 1 teaspoon freshly cracked black pepper 2 pounds of chicken (I used boneless skin-on breasts, but use whatever suits you)
Zesty Baked Chicken Cordon Bleu Pasta » Super Glue Mom™ I don’t cook like this every day… but a girl has got to satisfy her Southern Man’s appetite for comfort food. While I don’t do buttered, smothered, twice baked or fried; now and then I surprise him with a baked dish that blows him away. While perusing Pinterest, I came across a recipe for Chicken Cordon Bleu Pasta that looked delicious but I knew would be too bland for my Southern Man. I mean, people down here suck crawfish heads with all those spicy juices and call it delicious. Anyways, back to the pasta. It’s immensely gratifying to pull out a 9″ x 13″ pan of baked goodness and know that your man will love it. Doesn’t it look delicious? The best part is that this is one of those busy mom’s 30 minute meals that are staples in my household. Of course you want to know what’s in it, right? Zesty Baked Chicken Cordon Bleu Pasta Author: Laura @ SuperGlueMom.com Serves: 8 Ingredients Instructions Cook pasta according to package.
Chicken & Spinach Pasta Bake - Saving Money Living Life It looks like you're new here! You may want to subscribe to our RSS feed , Like Us on Facebook, or Follow Us on Twitter for recipes, DIY crafts, & savings tips and more. Thanks for visiting! If you are here from Pinterest, please follow my boards here –would love to share with you on my latest addiction!! I must tell you, this is one of my favorite dishes to make when we’re having company over. It’s tried & true and from the kitchen of my blog partner, Jessica, of course. PS Please enter to win our super cute boutique giveaway here ! Chicken & Spinach Pasta Bake 8 oz uncooked rigatoni 1 T olive oil 1 c chopped onion 1 (10 oz) pack frozen spinach, thawed 3 c cubed, cooked chicken breasts 1 (14 oz) can Italian-style diced tomatoes, undrained 1 (8 oz) container Philadelphia chive & onion cream cheese ½ t salt, ½ t pepper 1½ c shredded mozzarella cheese Prepare rigatoni according to pkg directions. Drain chopped spinach well, pressing between paper towels. Related posts:
Salt and Vinegar Broiled Fingerling Potatoes » Umami Girl Clear your calendar. The potatoes are ready. Sometimes when I get too busy, I end up assigning a lot of tasks to my pretend intern. She is not super-effective. Sometimes I think her lack of effectiveness stems from my own carelessness in having hired the wrong Myers-Briggs personality type for the job. (She’s a total INFP.) This isn’t the way the day was supposed to go. Something gave. The recipe below serves four in typical circumstances. The original recipe calls for finishing these beauties on the grill. Recipe: Salt and Vinegar Broiled Fingerling Potatoes Cooked in 2 cups of vinegar, the potatoes taste very tangy (which some people love). Ingredients 1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness*2 cups white or malt vinegarExtra virgin olive oilSea SaltPepper Instructions In a small pot, combine the potato slices and vinegar. Preparation time: 15 minute(s) Cooking time: 15 minute(s) Number of servings (yield): 4
Layered Mexican Casserole Recipe with Chicken, Green Chiles, Pinto Beans, and Cheese (This Layered Mexican Casserole Recipe with Chicken, Green Chiles, Pinto Beans, and Cheese is a perfect family-friendly choice for our month of Daily Phase One Recipes. To see all the other recipes from the month, just click on that link, and check after the recipe for Phase One Flashbacks from this day in 2012 and 2013.) I grew up eating casseroles, which in those days usually had white rice, noodles, pastry, tortillas, or potatoes, and some kind of canned cream soup. Then I changed my eating habits and didn't want to use those ingredients any more, but I still craved the comfort-food appeal of a casserole, as well as the way they make such great leftovers. If you also had a mom who made those canned soup casseroles, the flavors in this recipe may remind you of chicken enchilada casseroles from the past with layers of tortillas, diced chicken, a sauce made of sour cream and cream of chicken soup, and cheese. Measure out 4 cups of diced cooked chicken. Ingredients: 1 can (15 oz.)
Chicken Lettuce wraps like P.F. Changs Lettuce wraps are delicious and a unique appetizer that many people enjoy. This is a re-creation of this appetizer from P.F. Chang’s. The P.F. image by Jaime Duplass/Shutterstock Don’t miss out on this recipe recreation from a fellow viewer. P. Author: rgboomer via CopyKat Recipes Recipe Type: Appetizer Recipes, Chicken Recipes, CopyKat Recipes Prep time: 20 minutes Cook time: 20 minutes Serves: 4 Make lettuce wraps that taste just like the famous ones from P.F. Ingredients Ingredients3/4 pound ground chicken1/4 cup chopped fresh basil leaves, or 1 tablespoon dried2 tablespoons soy sauce2 tablespoons freshly squeezed lime juice2 large garlic cloves, minced1 large jalapeño chile, finely chopped1 teaspoon Asian garlic-chili sauce or hot pepper sauce such as Tabasco1 tablespoon sesame oil2 tablespoons vegetable oilBoston lettuce leavesOptional garnishes:Chopped scallions (green onions)Chopped roasted peanuts Instructions Thanks to rgboomer for sharing this recipe. Print Recipe
My Mom’s Wonderful English Muffin Bread Before I type this post, I must warn you, if you come across several misspellings, it’s because I am attempting to type and eat toast with honey on it at the same time. My fingers are a bit sticky from “taste-testing” today’s blog post subject. Not that there is any reason for “taste-testing” this particular recipe, because I have been eating it for as long as I can remember. You, my friends, are in luck today, because I am sharing my My Mom’s Wonderful English Muffin Bread recipe! I went to see my Mom last Friday and the minute I walked into the house I smelled something divine! My brother Kevin, who actually was the one who put a “bug in my ear” to post this on my blog, said he went to visit with a client the other day (who happened to live next door to my Mom) and all they could talk about was the BREAD she had brought over recently and how they could get the recipe. :-) So, what’s so special about this recipe? You will never come across a homemade bread recipe as easy as this.
Black Pepper-Garlic Chicken Here's one on my favorite Stir-fry recipes, inspired by Black Pepper Chicken served at Panda Express Restaurants. The savory sauce took a bit of tinkering, but I think this copycat version is really close... and it's delicious, too! Please... don't forget to start this recipe with Velveted Chicken. It's a very simple technique that'll turn any Chicken Stir-fry into a mouth-watering Asian masterpiece! Ingredients: 1 lb. Stir all of the sauce ingredients together in a small bowl, allowing about 10-15 minutes for the flavors to mingle/mature while you slice the vegetables. Stir-fry: Heat 2 Tablespoons oil in a large skillet or wok over medium-high heat until almost smoking. Add the sliced red/yellow onions to the skillet, stirring constantly for about one minute. Add the sliced celery, green onions and chopped garlic to the skillet. Add the stir-fry sauce. Add the velveted chicken, reduce the heat to medium and stir to coat. Serve over prepared Basmati or Jasmine Rice. Enjoy!
Food Family Finds » Recipe | Easy and Creamy White Chicken Enchiladas Let me preface this recipe with this …. I’ve never experienced Mexican food outside of Taco Bell. That’s a sad fact right there. So my knowledge on the cooking methods and ingredients are zilch. What I am great with is experiments based on my own experiences with ingredients. That’s how this white chicken enchilada came about. What I can tell you is this …. these are freaking delicious. Below you’ll find all the steps I took to make this dish, minus the sauce which you can make from the recipe at the bottom. Easy and Creamy White Chicken Enchiladas Author: Cat Davis Type: Main Dish Serves: 6-8 Ingredients 6-8 corn tortillas (enchilada size) 1 pre-cooked plain rotisserie chicken, shredded 1 cup sweet corn 4 cups shredded Mexican blend cheese, divided in half 3 tablespoons butter 3 tablespoons all purpose flour 1-1/4 cups chicken broth 1 - 10oz can cream of chicken soup 1 cup sour cream 1 - 4oz can chopped green chiles ¼ teaspoon ground black pepper ¼ teaspoon sea salt Instructions