Poppyseed Chicken- With A Twist

I've never been to a potluck where there wasn't one or five casserole dishes filled with poppy-seed chicken. It is comfort food at it's finest in my opinion.
This dish reminds me of growing up in church and attending countless potlucks after church and running and playing with my friends while our parents chatted it up over this dish, chicken tetrazzini, corn casserole, KFC (you know there was always KFC at the potluck- served on a fancy dish no less to fool you into thinking it was homemade), and all the desserts you could imagine.
I love this recipe.

The thing about poppy-seed chicken is that it isn't filled with tons of flavor- which is probably it's a kid pleaser.
My husband prefers foods with flavor so we add a few extra things to give this dish the right amount of kick while keeping it true to it's origin. We also use chicken tenders instead of cubes of chicken as we like the consistency better.

My Aunt Debra actually introduced me into how to make it this way.

Here is what you'll need:
-1 frozen package (the big bag you find in the freezer section) of chicken tenders
-1 16 oz. container sour cream (I sometimes use light)
-2 cans cream of chicken soup
-thyme
-paprika
-1 roll of Ritz crackers (I used whole wheat this time)
-1 stick of unsalted butter, melted
-poppy seeds

Preparation:
Preheat oven to 350. Place all of the chicken tenders (it's a lot) in the casserole dish. If they are frozen, place them in the casserole dish and then defrost in the microwave for just a few minutes. They don't have to be completely thawed. In a medium size bowl, combine the sour cream with the cream of chicken soup. In a large Ziploc bag crush the crackers and pour the melted butter. Zip it up and crush with your hands. Sprinkle the chicken with the thyme and paprika to your preference.
Pour the sour cream/chicken soup mixture on top of the chicken and then sprinkle the cracker crumbs on top. Sprinkle poppy seeds on top. Bake for 30-35 minutes until bubbly and the crackers are golden brown.

Perfection.
Serve it over rice with a green veggie on the side and pat yourself on the back :)

Chicken Piccata

Lemon and capers is a good combination. Especially to my husband.
I had chicken piccata at The Cheesecake Factory once and really loved the flavor so I knew I was going to make it at home some time.
This is a simple dish for a weeknight to make and I served it with buttered angel hair pasta.

Here is what you'll need:
-2 skinless and boneless chicken breasts, butterflied and then cut in half
-Sea salt and freshly ground black pepper
-All-purpose flour, for dredging
-6 tablespoons unsalted butter
-5 tablespoons extra-virgin olive oil
-1/3 cup fresh lemon juice
-1/2 cup chicken stock
-1/4 cup brined capers, rinsed

Preparation:
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.


Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken.


Original recipe: Chicken Piccata

Lemon Chicken Breast

My husband loves the flavor of lemon and limes. Anytime something has either one of them incorporated into the recipe, he asks for extra. He even asks for extra lime in the cherry limeade from Sonic. So I know this lemon chicken would be right up his alley.

This is a healthy dish and is very good. I gotta be honest though, I am not a huge fan of chicken breasts that aren't somehow breaded...I know, I should be...but, I just am never one to get excited about chicken that is without breading.
With that being said, this was really good and did excite more than I expected.
And yes, I am the person that gets most excited about food. Ask anyone, it's true!

Here is what you'll need:
-1/4 cup good olive oil
-3 tablespoons minced garlic (9 cloves)
-1/3 cup dry white wine
-1 tablespoon grated lemon zest (2 lemons)
-2 tablespoons freshly squeezed lemon juice
-1½ teaspoons dried oregano
-1 teaspoon minced fresh thyme leaves
-Kosher salt and freshly ground black pepper
-4 boneless chicken breasts
-1 lemon

Preparation:
Preheat the oven to 400 degrees.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Sprinkle the chicken liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices. I actually added a little bit of butter and corn starch to the sauce to make it a little thicker.

I served it with whole wheat rice pilaf and steamed green beans.
It was great leftover and I even got a text from my husband on his lunch break complementing the dish. Win!

Original recipe: Lemon Chicken Breast Barefoot Contessa

Sour Cream Chicken

This week is crazy with it being the week before Christmas. We are heading to Houston on Thursday and the last thing I wanted to do this week was make a mess in the kitchen every night. So I decided to make a really easy dish that can be easily cleaned up and makes enough for leftovers. I found this recipe and it seemed easy and got great reviews.

I really need to get back to using cookbooks some for recipes one of these days...I just love the convenience of online recipes and love reading the reviews. One day.

Here is what you'll need:
-2 pounds chicken breasts or tenders
-1 1/2 cups of Pepperidge Farm Herbed Stuffing, the crumbles not the cubes (of course I bought cubes on accident, but I just crumbled them)
-1 cup sour cream
-kosher salt
-freshly ground pepper
-garlic powder
-1/2 cup unsalted butter, cubed

Preparation:
Preheat oven to 375 degrees. Lay the chicken close together on a foil lined baking sheet. Sprinkle with salt, pepper and garlic powder. Coat with a thick layer of sour cream. Top that with the seasoned Pepperidge Farm breadcrumbs and then dot with the butter. Bake in a 375 degree F oven for 35 minutes for chicken tenders or up to an hour for chicken breasts. Its ready when the chicken is cooked through and the breadcrumbs are nicely browned.

It was really good and the husband approved! I served it with mashed potatoes and steamed broccoli. We will be having leftovers tonight too.

Here is a quick tip for easy mashed potatoes. Let's be honest, sometimes you need a break from the healthy brown rice and need some potatoes in your life.

I buy this bag in the frozen potato section:
As much as I would love to peel and chop a bunch of potatoes, I would rather take an easier route. All you do is put the bag in the microwave for 10 minutes and then you can add whatever you want to them like you would your normal mashed potatoes. They taste just as if you slaved away in the kitchen on them. Try them out!


And stay tuned for some crafty posts soon. Gotta give the gifts away first before I can blog about them :)

Original recipe: Oma's Sour Cream Chicken

Lime Chicken Tostadas

We love tacos, enchiladas, quesadillas, and tostadas. If it were up to my husband, I would make all the above every day of the week.

Tostadas are an easy and cheap dish that I really should make more often.

Lime Chicken Tostadas
(I may have added another tostada to my plate after this picture...:)...)

I don't really follow a recipe for these and I think the way I make them always changes.
This is how I made them tonight...

Here is what you'll need:
-Cooked, cubed chicken (I used a rotisserie chicken-always a favorite)
-2 limes
-chili powder
-cumin
-tostada shells (we like the crunchy ones)
-cilantro
-monterrey/colby jack cheese
-refried beans
-chopped onion

Preheat oven to 350. Sprinkle the chicken with the chili powder and cumin (however much you like) and squeeze the juice of the two limes on the chicken. Mix well. I put the refried beans in the microwave for 2 minutes so they would spread easier. Spread the beans on the shells and then put the chicken on top and sprinkle with the cheese and onions. Place the shells on a cookie sheet and put them in the oven for about 10 minutes or so or until the cheese is melted the way you like. Cut up the avocado and cilantro and garnish the shells.
And that is it! I actually meant to put sour cream on them and forgot...they were good without, but I am thinking the leftovers tomorrow will have the addition of sour cream.

We served them with yellow rice (I am a yellow rice lover!)

What is your favorite type of Mexican food? Tacos, enchiladas, quesadillas, tostadas, etc.??

Sweet and Sour Chicken

This was a delicious chicken dish and it will definitely be added to my recipe box. (I don't really have a box, I use Evernote to store all of the recipes that I love. Check it out if you haven't already.)

I absolutely love sweet and sour chicken when I go to Chinese restaurants, so I was so excited to find this recipe on, you guessed it, Pinterest. My husband is not a huge Chinese food person (I burnt him out on it the first year we dated because I wanted it ALL the time), but he loved this.
I served it with Caesar salad and basmati rice...just so it wasn't too Asian-y for the husband. So kind of me :)


Here is what you'll need:
-3-4 boneless chicken breasts
-salt + pepper
-1 cup cornstarch
-2 eggs, beaten
-1/4 cup canola oil
-3/4 cup sugar
-4 tbs ketchup
-1/2 cup vinegar
-1 tbs soy sauce
-1 tsp garlic salt

The great part is is most of this should already be in your pantry! Love a cheap, great tasting dish!

Preparation:

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

This was really good and I can't wait to have leftovers tomorrow for lunch!

Does your family like Chinese food?


Original Recipe:Sweet and Sour Chicken

Buffalo Chicken Tacos

These tacos were a nice change to the traditional beef tacos my husband and I are both so fond of. Like I have said before, we are not huge chicken people so I am always looking for ways to add a lot of flavor and kick to chicken. I was so excited when I saw these on Pinterest.
Make these for your family and they are sure to please!
(Aren't those cute paper plates??)

Here is what you'll need:
-1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces
-⅓ cup flour
-3 tablespoon cornstarch
-⅛ teaspoon cayenne pepper
-1 teaspoon garlic powder
-⅓ cup buffalo wing sauce (Frank’s Buffalo Wing) , plus extra for garnishment
-1 Tablespoon olive oil
-10 6-inch flour or corn tortillas
Toppings:
-avocados
-lettuce
-ranch (this is key!)
-onions
-cilantro

and the list goes on.

Preparation:
Heat a large Dutch oven over medium-high heat.
In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.
Add 1 tablespoon of olive oil to the Dutch oven and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with ⅓ cup buffalo wing sauce.

These are so good and we served them with chips and salsa :)

Enjoy!

Original recipe: Buffalo Chicken Tacos

Chicken Parmesan

Sometimes, I have a craving for some good ol' chicken parm. It is such an easy, yet satisfying comfort meal that can be assembled in no time at all. Plus, the husband really likes it and we all know the best way to a man's heart is through his stomach. I've got that down!

(Please excuse the iPhone pictures...my camera and my memory card were in two different places and I was too lazy for that mess.)

Here is what you'll need for this version:
-1 cup milk, or half and half (I was out of eggs)
-1 cup grated Parmesan cheese
-7 ounces seasoned panko crumbs
-chicken breast (I used a combo of breasts and tenderloins to use up what was in the freezer)
-1 tablespoon canola oil
-12 ounces pasta sauce
-6 slices mozzarella cheese
-jar tomato sauce
Instructions:

1. Preheat oven to 375 degrees F.
2. Pour milk (or eggs) into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into the milk, then into bread crumb mixture to coat.
3. In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
4. Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of mozzarella cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

Look how delicious and cheesy it is!
I served it with whole wheat pasta and a side of french style green beans (the husband's fave).
Some things I did a little different was to use panko bread crumbs instead of the traditional bread crumbs because I like the crunch it gives to the chicken. Also, the half and half worked as a great glue for the bread crumbs and the chicken breasts. If you haven't tried whole wheat noodles, you really should. We actually like them better than regular noodles and if it saves a few calories then why not?

How do you make your chicken parm?


Original recipe:
Tomato Chicken Parmesan

Chicken Tetrazzini

Are you ready for one of my favorite go-to comfort meals?

My husband and I love this dish and when we just need something that we know is always good, this is what we have. It is simple, fairly quick, and again...delicious.

My mom made this for my brother and I all the time when we were kids and I loved it every.single.time.
I like to think that my mom invented this recipe and that it is all hers, but I know that's not true because another lady from the church I went to most my life put it in the church cookbook...sigh :-/, but I can still pretend in my own little world.
There are so many different recipes out there for Chicken Tetrazzini, but this is my favorite one due to it's simplicity.

You will need:
-1 package of spaghetti, broken into thirds(you will only need a little more than half of the 13 oz package...and I use whole wheat most of the time- gotta save on calories when ya can)
-1/4 cup butter
-1/4 cup flour
-1/2 tsp salt
-1/4 tsp pepper
-1 cup chicken broth
-1 cup heavy whipping cream (just do it, folks)
-2 T sherry (if you have it, no biggie if left out)
-2 cups cooked chicken, shredded (I always use a rotisserie and it is perfect)
-1 can (4 oz.) sliced mushrooms, drained
-1/2 cup grated Parmesan cheese (or however much you feel like!) Btw, I love freshly grated parm, but for this recipe I love the ol' powdery stuff in the green container.

Preheat oven to 350. Cook and drain spaghetti according to directions on box.
While the spaghetti noodles cook, I take the time to de-bone the chicken. While simultaneously kicking my dog out of the way.
Melt butter in a medium saucepan over low heat. Stir in the flour, salt, and pepper. Cook, stirring (best if you use a whisk) constantly, until mixture is smooth and bubbly.
Stir in broth and whipping cream. Heat to a boil, stirring constantly. (This is where the whisk is handy, helps keep the mixture smooth and creamy). Boil and stir for one minute (do not let it burn).
Stir in sherry (if using), spaghetti, chicken, and mushrooms.
Btw, your house smells delicious at this here moment.
Pour into an ungreased 2-quart casserole dish. Sprinkle with however much Parmesan your heart desires (our hearts desire a lot of it).
Bake uncovered for 30 minutes.

Look at how good this looks!
Serve with some green something rather (we gotta have something healthy, duh) and some garlic bread. Mmm good!

This is a great dish to make for someone who just had a baby or for when loved ones are ill. Besides the mushrooms, it doesn't have anything too crazy in it and so most people will love it.

Try it sometime! You won't be disappointed.

What are your go-to comfort meals?