Sesame Ginger Chicken

This is another GREAT meal idea. It is quick, easy, yummy, and takes NO work!

Remember those Lawry's marinades I talked about in the previous post? Well they have a sesame ginger one that is by far a favorite. Marinate some chicken in a bag with it for 30 minutes. Throw it on the grill and keep brushing some more sauce on the chicken. Simple, quick, and easy. You can even throw some white rice in the rice cooker. The sauce is great over rice as well! Try it out. You will love it!

Lemon Pepper Chicken

This is not a recipe...just a quick easy meal idea! I don't know if you have ever tried these AMAZING marinades at the store:


They are absolutely AMAZING. There are so many different flavor marinades in the Lawry's brand and they are all so good. When I don't know what to make, or am just a little lazy and still want a nice meal, I will just marinate some chicken and throw it on the grill.

Tonight I cut up some chicken breasts into strips and marinated them for 30 minutes or so. I just put the chicken and some of the Lemon Pepper marinade in a bag, and I poured in some Lemon Pepper seasoning as well. (I also added a little bit of Lemon Juice in the marinade...but Allen thought it was a little too strong! I on the other hand LOVED it!) Then I just threw the strips on the grill and brushed them with the marinade again towards the end. I put a box of Betty Crocker Scalloped potatoes in the oven and we had a nice meal, with hardly any time or preparation put into it!

Mashed Potato Chicken Bowl

Mashed Potatoes
Chicken Gravy
Corn
Popcorn Chicken
Cheese

1. Make your mashed potatoes and gravy. Bake your popcorn chicken,
2. Build it with as much or as little as you want. Potatoes on the bottom, then the gravy, the corn, and top it off with the chicken and cheese. It's that simple. Enjoy!

Tator Tot Casserole

1 Bag of Tator Tots
1 Cup of Corn
2 Chicken Breasts
1 1/2 Cups of Cheese
2 Cans of Cream of Chicken Soup
Milk
Salt&Pepper

1. Dice your chicken and cook fully. Season to taste.
2. In a large bowl mix together your tator tots, corn, diced chicken, cheese, and soup. Add a little bit of milk (not much) and salt and pepper. Mix well and pour into a greased pan.
3. Bake at 350 for about an hour.
(It may not look very yummy in the pictures, but I assure you it is!)

Honey Glazed Chicken Drumsticks

5 Chicken Drumsticks
1/4 cup Honey
1/2 tsp. Minced Garlic
1/4 cup Soy Sauce
2 Tbl Vegetable Oil

1. Clean your drumsticks well under water. Remove the skin if desired.
2. Combine the Honey, Garlic, Soy Sauce, and Oil in a container and mix well.
3. Pour your sauce in a bag and put the chicken drumsticks inside. Leave a small portion of the sauce in the container to use later. Let the chicken marinate in the fridge for 2 hours.
4. Preheat your oven to 375 and put a layer of foil inside your baking dish.
5. Lay your drumsticks on the foil inside the dish and brush them with some of the sauce. Rotate the chicken every 15 minutes and brush it with more sauce. Bake for 45 minutes to an hour or until cooked fully.

Chicken Cordon Bleu

So I have been looking for a good and easy Chicken Cordon Bleu recipe and now the quest is over. Thanks to my wonderful husband who found this recipe for me, we now have another recipe that we just LOVE and is to die for. You must try it out!



3-6 Chicken Breasts
3-6 slices of Ham
3-6 slices of Swiss or Mozzarella cheese
1 Large can of Cream of chicken soup
1/4 Cup Milk

1. This step is the hardest. You need to pound out the chicken breasts to be flat. (about 1/2 inch thickness) I just used my rolling pin and beat it over and over again with it.

2. Lay the ham on top of the chicken to cover it completely. You will need 1-2 slices of deli ham to cover it depending on the size of the slice. (My husband and I used smoked ham and boy did the smoked ham add such a wonderful flavor that honey ham wouldn't have but just use whatever you have on hand) Lay down the cheese on top of the ham. You are then going to roll up the chicken with the ham and cheese inside and put a few tooth picks in it keep it from unrolling.

3. Place the chicken into the bottom of a crock pot all in one layer with the tooth picks upwards. Pour your seasonings over your chicken (such as seasoning salt, garlic, salt, and pepper)

4. In a bowl mix the cream of chicken soup with the milk and then pour over the chicken inside the crock pot.

5. Cook on low for 4 hours inside the crock pot. Add salt and pepper to sauce as desired. Serve with rice or noodles on the side. You will have tons of sauce left over to pour over the chicken and your side dishes!

ENJOY!!! OH YUMMY!!!!

Slowly Baked Fried Chicken

Chicken Breasts
Flour
Eggs
Oil

1. Heat up oil in a skillet on medium-high. Preheat oven to 275. Grease your casserole dish.

2. On a plate put down a lot of flour. When I make this, I make 3 chicken breasts (because Allen will down 2 in no time flat) and with 3 chicken breasts I probably put down a cup and a half of flour on a plate. To season your chicken you are going to season it on this step. Pour TONS of your seasonings on your plate of flour. I like to season mine with Lawry's (seasoning salt), Garlic, and Pepper. Make sure to pour a ton of seasonings...be VERY VERY generous.

3. Crack open a couple eggs in a bowl and beat them. With my 3 chicken breasts I use 2 eggs. Dip your chicken breast into the egg and cover it on both sides. Take the chicken out of the egg and put it on the plate of flour. I use a spoon and spoon on tons of flour on the top of the chicken. Turn it over and do the same to the other side. Dip it in the egg again and repeat the same step in the flour again.
***When my family does their chicken we don't dip it in the egg first because the chicken is wet enough for the flour to stick. Allen likes it double dipped in with the egg because it makes the outside fried part thicker. So do whatever you prefer!

4. Take the chicken from the flour and set it in the hot oil. Once it gets golden brown on one side which just takes a minute, turn it to the other side to brown. Watch your chicken carefully so that you don't burn your chicken in the oil. Transfer your chicken into your greased dish. Put your chicken in the oven at 275 and cook for 2 hours.
***Cooking it on a low temperature for 2 hours will cook it slowly and help your chicken to not dry out.

You will love this recipe. I love it because the chicken does NOT taste oily and fatty like most fried chicken does. It only sits in the oil for a minute and then into the oven. Yummy...

Chicken Enchiladas

2 Chicken Breasts
TONS of Grated Cheese
1 19oz Can of Old El Paso Enchilada Sauce
1 14oz Can of Chicken Broth
2 Tablespoons Butter
2-3 Tablespoons of Flour
Small Corn Tortillas

Yieds: 7-10 enchiladas

1. Boil your chicken in water until fully cooked. I always find that it takes about 30 minutes depending on the size of the breasts. Shred up the chicken with a fork and set aside.

2. To make your sauce, start by melting 2 tablespoons of butter (1/4 cube) in a large pan and then add in flour into the melted butter. Add the flour a little bit at a time stirring constantly until it all comes together and is really thick. Pour in your chicken broth and keep beating it really hard with a fork or whisk until it all thickens (if there is any chunks, keep beating it until they go away). Stir in your can of enchilada sauce (I like the mild kind). Bring the sauce to a boil and then turn down the temperature till it cools enough to handle.

3. While your sauce is cooling down, put your shredded chicken into a pan along with a little bit of the enchilada sauce. Mix it all around and season your chicken with seasoning salt, garlic, and pepper. I like to add the sauce into my chicken to give more flavor to the chicken.

4. Spray your casserole dish and pour a little bit of sauce on the bottom. Preheat the oven to 350.

5. Take a tortilla and let it soak in the pot with the sauce for just a moment to soften the tortilla. Take it out of the sauce and put it in your casserole dish. Put a little bit of the chicken in a line in the center of the tortilla and then lots of cheese. Wrap it up! Continue this step until you run out of chicken or sauce. Pour a little bit of the remaining sauce on the top of the enchiladas and sprinkle a little bit more cheese. Cover with foil and stick it in the oven for about 20-30 minutes.

Oh how I love these. They are so yummy! I always serve then with my mexican rice and some beans. You can find the rice recipe in the rice section. Delicious!

Santa Rosa Chicken Salad

This is another perfect recipe for the season!


1 Box Long Grain and Wild Rice Mix, cooked with seasonings
Juice of 1 lemon
3 Chicken Breast halves, chopped and diced
4 Green Onions, chopped
1 Red Bell Pepper, diced
3 Ounces Chinese Peapods, ends removed
2 Medium Avocados
1 Cup chopped Pecans

Dressing:
2 Cloves Minced Garlic
1 Tablespoons Dijon Mustard
1/2 Teaspoon Salt
1/4 Teaspoon Sugar
1/4 Teaspoon Pepper
1/3 Cup Seasoned Rice Wine Vinegar
1/3 Cup Vegetable Oil

Combine dressing ingredients in blender (mini-prep, etc.). Cover and refrigerate. Mix all salad ingredients except avocados and nuts. Combine with dressing and refrigerate 2-4 hours, or overnights is best! Before serving, add avocados and nuts and garnish with lettuce leaves. To serve in a large dish, line the dish with leafy green leaves and place the rice mixture in the middle. To serve individual plates, arrange leaves on a plate and place some of the rice mixture on top.

This meal is so refreshing. Very yummy for the summer!