Tag Archives: Chicken

Creamy Chicken Taquitos

Posted by Delightfully Doable on 12 June, 2014 None comments

I love Taquitos but these are even better because they are not fried but BAKED. Sometimes I long for a simple meal not only for one night, but for the entire week. Sometimes cooking dinner after a long day of chasing kids, doing household chores and running errands is the last thing I want to do. If many of you are in the same boat, I hope you enjoy this easy recipe that the whole family will devour.

Ingredients:

2 large chicken breast, cooked and shredded (Canned chicken works great!)
1 can diced chilies
1 can olives, chopped
1 cup mayo
½ cup blue cheese dressing
Dash of Paprika
¼ tsp garlic salt
Salt and Pepper to taste
4 ounces cream cheese, softened
6-8 flour tortillas

In a medium size bowl, combine chicken, chilies, olives, paprika, garlic salt and salt and pepper.

Mix well and add mayo.

In a small bowl add cream and soften in the microwave.

Mix blue cheese with softened cream cheese. Mix with chicken.

Add enough mixture to tortillas and roll up. I fill them pretty full as this is our main dish.

Bake at 400 degrees until golden brown and crispy. If you want them extra crispy, turn on the broiler and broil each side until it’s reached desired crispness. :)

Bacon Pot Pie

Posted by Delightfully Doable on 10 June, 2014 None comments

My husband was craving my chicken pot pie but requested it with bacon this time. So, I took my creativity and put a twist on this to help make an entirely delicious pot pie with bacon.

He was fully satisfied by this pot pie that he actually ate leftovers more than once. He is not a leftover man, so when he eats leftovers multiple times that’s when I know he is in love.

What makes this dish so incredible is the bacon mixed with the beef flavor. If you are a bacon lover, you couldn’t ask for a better dish!

Ingredients:

1-2 cup chopped chicken ( used rotisserie)
3 cups vegetables choice (or frozen vegetables)
½ lb bacon
¼ cup chia seeds
1 TBSP flax seed
1-2 TBSP Beef Broth Better Than Bouillon
2-3 cups milk
1-2 TBSP flour
Pie Crust

On a broiler pan lined with foil, bake bacon at 400 degrees for 10-12 minutes or until reached desired crispness.

Chop chicken into large chunks and place in a large sauce pan.

Add mixed vegetables. I used carrots, corn, beans, peas, edamame and lima beans.

Add bacon.

Add chia seeds.

Begin to cook mixture until heated through. Once vegetables are cooked add in 1 large TBSP of Better Than Bouillon Beef Base.

Add in 2-3 cups milk and heat thoroughly until beef mixture is melted.

In a small dish mix 1 tbsp flour with the cream mixture and whisk until no lumps remain. Pour into vegetables and allow to thicken. If mixture isn’t thick enough repeat process with flour until thick. Remove from heat and set aside.

For the crust follow this recipe:

Pie Crust

In a greased pie plate add the crust and filling.

Top with pie crust and pinch edges together.

Bake at 375 for 18-22 minutes or until crust is golden brown and middle is bubbly.

ENJOY!!!!

Busy Day Chicken

Posted by Delightfully Doable on 4 June, 2014 None comments

I received this recipe from my sister as she had made this for me once a long time ago. I was shocked how simple it was and how yummy it was that when I made it this week, I knew I had to share it with you all.

I made this the other night as I wanted something basic but full of flavor. Something I could leave and let be as I had the kids all day and didn’t have time to cook dinner by 6:15. I had this meal prepped and ready for the oven.

Ingredients:

3 large chicken breasts
2 cups brown rice
3 tbsp butter
3 ½ cups water
1 packet onion soup mix
1 can cream of mushroom (or cream of chicken)

Preheat oven to 325** (convection oven instructions below)

Add two cups rice and 2 tbsp butter to a greased 9×13 casserole dish.

Add 3 1/2 cups water and stir.

Lay chicken on top of rice and sprinkle with Onion Soup Mix.

Add 1 can cream of mushroom and stir.

Bake at 325 degrees for roughly 1 1/2-2 hours.

Enjoy with a fresh garden salad.

**If using convection oven bake at 375 degrees for 40-50 minutes or until juices in chicken run clear.

Gorgonzola Grilled Chicken

Posted by Delightfully Doable on 18 May, 2014 None comments

I decided since my husband was outside doing yard work and Cooper was playing in the dirt and watering flowers that I should learn to BBQ. I love this easy recipe and really wanted to grill the chicken as we have been in a heat wave lately that starting the oven was last on my ‘to do’ list.

I grilled two chicken breasts and three jalapeño sausages. This was a great way to learn how to grill. I got the chicken extremely moist and was so proud of myself. Cooper at chicken and sausage which made the night even better.

I have been making this recipe for years and have really enjoyed how refreshing it is but this was the first time I have made it will grilled chicken and to be honest, this was probably the best way. :)

Ingredients:

3 chicken breasts
1 large tomato
½ red onion, diced
1- 8oz container of gorgonzola cheese crumbles
EVOO

Grill the chicken and while the chicken is cooking chop onion

And chop tomato

Add about 2 tbsp. of EVOO and toss with gorgonzola crumbles.

Spoon on top of chicken and serve with grilled fresh green beans, mushrooms and red onion (recipe here).

Chicken Casserole

Posted by Delightfully Doable on 16 May, 2014 None comments

Chicken Casserole in less than 30 minutes. From mixing to baking you can serve your family incredibly quick and with delicious flavor the WHOLE family will love!

I made this in one of my rushed evenings lately and was thoroughly happy with the outcome. My whole family loved it and we all enjoyed the leftovers as well!

Ingredients:

2 cans of Pillsbury Biscuits
2 cans Chicken (or 2 chicken breasts)
1 can cream of chicken soup
1 cup mayo
2 tsp garlic salt
1 tsp salt
2 tsp black pepper
1 cup milk
1 can diced olives
1 cup shredded cheese

Preheat oven to 375 and split biscuits in half as shown below.

In a greased 9×13 baking pan, lay the biscuits close together, covering the entire bottom of dish. (reserve left overs)

Meanwhile, mix together all remaining ingredients and lay on top of the biscuits.

Top casserole with the reserve biscuits and bake at 375 degrees for 20-25 minutes or until biscuits are fully cooked.

Since this recipe is comfort food, I choose to steam some vegetables and get some yummy nutrients that way. :) It is actually an incredible recipe, my husband and I ate as usual, almost half the pan. Cooper, being the picky eater that he is, also loved this recipe. He usually hates his food mixed together and prefers plain food without cream sauce but tonight, he was loving this recipe and made his mama proud!

Don’t judge by the look of it, it has amazing flavor and is a really easy recipe to conquer!

Buffalo Chicken Tacos

Posted by Delightfully Doable on 2 May, 2014 None comments

Today while I had all three kids, I wasn’t sure how to prepare a meal that was worthwhile while the kids scampered around playing. I resorted to the crockpot as that produces tasty meals while doing the majority of the work. I laid all three kids to sleep and began chopping my veggies and placing them into the pot.

As the kids awoke the smell filled the home and brought smiles to many faces.

Ingredients:

2 chicken breasts
1 cup sliced mushrooms
3 green onions, chopped
3 celery stalks, chopped
¼ cup buffalo wing sauce
2 tbsp soy sauce
1 tbsp minced garlic
¼ tsp cumin
¼ tsp paprika
¼ tsp Backyard BBQ (optional)
Blue Cheese dressing (for topping)
Grated Cheese (for topping)
Lettuce (for topping)
Olives (for topping)
Tomatoes (for topping)

In the crockpot, place chicken breasts and mushrooms.

Chop onions and celery. Place on top of chicken.

In a small bowl mix together: wing sauce, soy sauce, garlic, cumin, paprika and Backyard BBQ seasoning.

Drizzle on top of chicken and cook on low heat for 6-8 hours.

Once cooked, shred chicken and mix well with veggies and sauce. Scoop into flour tortilla with spinach, tomatoes, olives and blue cheese dressing. Enjoy!

Shrimp and Chicken Fajitas

Posted by Delightfully Doable on 24 April, 2014 None comments

I made these for dinner in a pinch not really wanting to make dinner as I have been thoroughly exhausted lately. So much so, that I honestly hate to even mention it. It’s pretty ridiculous how tired I’ve been and how long it’s lasted. I know emotionally and physically I am worn out, but when pushes comes to shove and I have to have coffee all day long and that still doesn’t accomplish my tired soul, I’m not sure what to do. We went on vacation for three days to San Francisco and returning home was a quick reality check on how quickly vacation is over. Once you return home, vacation has left 100%.

Paying for the fact that I left my son at home without us for three days brought him to be cranky with me for the entire day. Thinking he would be so excited to see us, he was thankful we were home and than instantly gave me an attitude that would make me never want to leave him behind again if this is what happens. It was a rude awakening to wake up yesterday morning with no downtime before he woke up. My husband rushed to retrieve him from his crib as he wanted to see him before work. Not thinking this through and the reality that I would be left with this earlier riser was clearly not a priority to my husband.

My gracious parents were here tending to his every need while we were gone. Thankful for them and their amazing help, they took off pretty quickly to return home. In the meantime I had volunteered to help out a gal with her two kids three days a week and today was the official start day; the day I got home from vacation. Oh how quickly my vacation was taken from me. My cranky child along with two more little rug rats kept me from accomplishing ANYTHING all day long. Children are exhausting and if anyone tells you otherwise, than they don’t have any.

In the midst of the chaos dinner quickly approached but with nothing to serve… I literally wracked my brain for anything and everything. After traveling I did not want something unhealthy as eating out three meals a day becomes tiring very quickly so I resorted to Fajitas.

Ingredients:

2 chicken breasts, cooked
½ lb shrimp, tail off
1 large red pepper
1 medium onion, chopped
1 garlic clove, minced
1/4 tsp cumin
1/4 tsp salt
1/4 tsp paprika
2 tbsp. fresh chopped cilantro
1/4 cup lime juice
2 tbsp. evoo
blue cheese dressing, for topping (optional)
Sriracha sauce, for topping (optional)
4 flour tortillas

Cook chicken to desired taste. In a large sauce pan add EVOO, peppers, onions and garlic. Begin to sauté for 3-4 minutes on medium heat.

Add cumin, salt, paprika, and lime juice. Mix well and add raw shrimp. Cook until shrimp is fully pink.

Add cooked chicken and cilantro. Heat through!

Scoop into a flour tortilla and eat as is, or add dressing, sour cream and/or hot sauce. :)

Enjoy!

30 Minute Chicken

Posted by Delightfully Doable on 16 April, 2014 None comments

In the midst of the chaos life still goes on. I knew my family needed to be fed tonight even though I simply don’t want to. Making dinner is the last thing on my exciting “to do” list. So, since we have been eating very little lately and not the greatest food, I decided I would make a 30 minute meal of delicious chicken and lots of veggies.

Our fridge has been packed full of food but since we haven’t been home and haven’t felt like eating, it will go to waste if it isn’t used. We have my parents coming in to town as well and they need to have some meal options and even though I don’t want to prepare anything, I know I need to. Life goes on.

Tonight’s easy meal is Gorgonzola breaded chicken.

Ingredients:

4 chicken breasts
¾ cup mayo
1 tbsp minced garlic
1 tsp paprika
½ tsp celery salt
1 tsp Italian Seasoning
1 cup crumbled crackers (Ritz, Saltines, or Trader Joes Gorgonzola crackers)

In a small bowl mix together mayo and seasonings. Set aside.

In a greased pyrex pan, place the thawed chicken.

Top with Mayo spread.

Crumble crackers on top and drizzle with EVOO to keep moist. This helps them not burn while the chicken cooks.

Bake at 400 degrees for 30 minutes.

Serve with baked asparagus and Caesar salad.

BBQ’d Chicken

Posted by Delightfully Doable on 31 March, 2014 None comments

Last night we had my husbands sister and her family over for dinner. They came into town last minute after finding out how quickly their mother had gone down hill with her fight in cancer.

We decided barbequing chicken and burgers would be a great way to spend some time together.

Michael did the marinade for the chicken.

Chicken Marinade:

5 chicken breasts
2 tbsp minced garlic
1 tbsp soy sauce
1 tbsp teriyaki sauce
Splash of lemon juice
¼ cup sweet chili sauce
Splash of grapeseed oil
Splash of rice vinegar
1 tsp sea salt
1 tsp black pepper
1 ½ tsp cinnamon

In a gallon Ziploc bag add chicken with ingredients and marinade for 6-8 hours for best results. BBQ when ready to eat!

This chicken is so moist and flavorful! The cinnamon is a key ingredient.

Here are the cousins playing in Cooper’s tent!

Chicken Quesadilla

Posted by Delightfully Doable on 25 February, 2014 None comments

Okay so this is NOT your ordinary quesadilla. It’s down right delicious and we couldn’t stop eating them. They are SO delightful and filled our hungry tummies last night when we got home from “shopping.” I use that word lightly as when shopping with a toddler and a husband who hates malls is never an enjoyable experience. Shopping to me is beyond enjoyable and I could shop most everyday. But lets be honest, I rarely shop these days as Cooper becomes quite the terror running all around, pulling hangers from the rack, and hiding below so I get that panicked feeling that those 2 seconds I blinked, he disappeared. He is quite the runner now-a-days that I can’t even blink while out and about with him.

Last night we were at Nordstrom shopping for some new clothing for my husband and definitely new shoes as his are letting water in and getting his little tootsies soaked to the bone. I couldn’t figure out if this statement was actually true as we waded through puddles to get indoors or if it was an excuse for new kicks. :) (If you live in Portland, you know we are far from a drought!)

We scored fabulous deals and he got lots of goodies for a reasonable price. He hates shopping and decided to get anything and everything at once so he could be done. He didn’t try on anything as for the most part, we are good at guess-timating his size. We returned home around 7:30 and had to feed Coop real quick and get the sick boy off to bed.

I premade the vegetable mix knowing we were going to be out later. This helped the dinner progress a lot faster. I pulled out our griddle and was able to make 5-6 halves at a time in the midst of all the chaos.

We ate quickly as by 8pm our tummies were grumbling beyond belief.

Ingredients:

6 tortillas
1 ½ cup cooked chicken, diced
½ can diced chilies
1 can black beans
1 cup shredded cheese
½ cup chicken broth
1 tbsp flour, cornstarch (for thickening)
1 red pepper, chopped (I use the mini peppers and do a combination of red, yellow and orange)
1 small onion, chopped

Cook chicken until no longer pink. Season as desired. Set aside.

Chop peppers and onions and begin to sauté over medium-low heat. Once tender, add in cooked chicken and chilies.

Add 1 tbsp flour and mix well to coat all the vegetables and chicken.