Tag Archives: Chicken

Everyday Chicken

Posted by Delightfully Doable on 3 February, 2014 None comments

The other night I was unsure what to make for dinner as this thought often comes across my head. I am trying to cater our eating to more basics and hoping to be a titch more healthy.

While making dinner I allowed Cooper to play on the counter top in our glass cupboard as he loves to organize his cups and put straws in each and every glass. He could play here for hours and often does when I allow it. :)

Lately, as you all know I have been addicted to salads with all the yummy toppings my mama had got me hooked on at Christmas. This has been beneficial for us to get our veggies for the day as well as our green smoothies. Trying to get back to the basics as we don’t eat unhealthfully but not enough veggies and fruit. Tonights dinner was back to the basics, salad, quinoa rice blend and chicken.

I made two types of chicken dishes, here’s the first method:

Ingredients:

2-4 chicken thighs (breasts work great too)
¾ cup mustard (I used hot and sweet mustard and Dijon mixed)
1 tbsp red vinegar
Dash of salt and pepper
Fresh Parmesan cheese

Lay chicken in a 8×8 greased pan. Season with 1 tsp of each: parsely, garlic salt and Italian seasining. In a small bowl mix everything together except parmesan cheese and spread atop chicken. Sprinkle with Parmesan cheese.

Mustard mixture

Ready to bake!

Bake at 375 degrees for 20 minutes or until no longer pink.

Second Method:

Ingredients:

2-4 chicken thighs or breasts
¾ cup mayo
1 tsp paprika
1 tsp cayenne pepper
1 tsp black pepper
1 tsp salt
2 tsp garlic salt
4 tsp parsley
1 tsp Itallian seasoning
Fresh Parmesan cheese

In another 8×8 greased pan lay the chicken. Season chicken with 1 tsp of each: parsley, garlic salt and Italian seasoning. In a small bowl mix together mayo along with remaining seasonigns except parmesan cheese. Spread on top of the chicken and sprinkle with parmesan cheese.

Ready to bake!

Bake at 375 degrees for 20 minutes or until no longer pink.

Serve with quinoa rice blend and salad. I used the sauce in the pan from the chicken on top of the rice to add a consistent flavor.

Enjoy!

Creamy Chicken and Corn

Posted by Delightfully Doable on 22 January, 2014 None comments

Crockpot meals tend to never look pretty but give your tastebuds complete fulfillment. In my perspective they actually are beautiful disasters; beautifully ugly! This meal was unbelievably easy and a great change in chicken. I got this meal from my sweet sister Kristen who prefers tasty yet simple meals. This one was a keeper.

I have been on a salad kick since Christmas. My mom made a killer salad bar multiple times during Christmas as a side dish. It was so amazing I continued to do this since we’ve been home and have yet to become sick of it. Basically the salad consists of:

Salad:

Mixed Greens
Diced red, yellow and orange peppers
Sliced mushrooms
Candied Walnuts
Chow Mein noodles
Sunflower seeds
Dried cranberries
Croutons
Lite House Chunky Blu Cheese

Seriously amazing and filling.

Creamy Chicken and Corn:

4-5 chicken thighs
1 can corn
1 can black means
1-2 cups salsa (I add more for the spice)
1 8oz package of cream cheese
Rice

Combine chicken, corn, beans and salsa in the crockpot and cook for 4-6 hours on med-low heat.

30 minutes before serving add the cream cheese and allow it to melt and mix thoroughly.

Remember crockpot meals are never pretty but the beautiful taste is what makes them glorious and always a return meal.

Prepare rice and serve over rice.

Enjoy this tasteful menu with a beautiful taste and a not so beautiful look. :)

Buffalo Chicken Log

Posted by Delightfully Doable on 18 December, 2013 None comments

Tonight I made this bread loaf and stuffed yummy goodness items such as chicken, blue cheese, mozzarella cheese, and buffalo sauce. Mmmm how could you possibly go wrong with these items? You can’t.

I’ve made this previously but always add whatever is on hand which helps switch it up a bit. :) I think I get bored of recipes and get to “lazy” to drive a half mile down the road and pack my son with me while we traipse through the store for a couple random ingredients. In fact I know I become to lazy for this. Taking Cooper in and out of the car seat and driving 200 feet from door to door while needing bananas is beyond frustrating. Not my thing. The contemplation process of wishing I could lock him in the car for a super quick minute has passed my mind. With my luck something would happen, so I would never attempt this. With that said, I will avoid the store as much as possible. Every two weeks I do my bulk shopping with only a couple random trips for produce items or “run-outs;” items I hadn’t known I was low on.

tonight’s meal turned out fabulously and allowed for me to play with Cooper outside for a bit and even take a walk. This recipe allows for flexibility to prepare this meal when you want.

Ingredients:

Filling:

1 cup chicken, diced (any kind any style* see notes below)
½ cup Franks Buffalo Wing Sauce
½ cup Ken’s blue cheese dressing (any dressing works)
1 cup mozzarella cheese
Chopped brussel sprouts (sub any vegetable)
Chopped onion
4 slices bacon, cooked and chopped

For the bread: (can use store bought croissants**)

½ cup warm water
2 tsp instant active dry yeast
3 tsp sugar
½ cup melted butter
1 cup milk
2 tsp salt
½ cup sugar
3 eggs
4 ½ cups flour

Directions:

If you aren’t using croissants, begin bread recipe first. In a mixer add water and yeast and let sit for 3-4 minutes. Then proceed to add remainder of ingredients mixing slowly, except the flour. Once well mixed add flour 1/2 cup at a time until thoroughly mixed.

Cover with tea towel and let rest for an hour. Cook chicken now and set aside. If adding bacon, now is a good time to cook bacon and let cool.

After an hour, the dough will still be sticky and this is good. On a well floured surface begin to knead the dough for a couple turns to get rid of the sticky texture. Roll dough into a large rectangle.

Preheat oven to 375 degrees.

Meanwhile chop chicken, Brussels sprouts, onion, and bacon.

Atop the dough spread buffalo sauce…

dressing…

and cheese….

Top with veggies and chicken
Fold the short edges in…

Roll the log up and place on a large cookie sheet and bake in a preheated oven for 20-25 minutes.

Serve with salad and a vegetable side, we had corn.

*Note: For the chicken you can use rotisserie chicken, cooked chicken breasts, or already cooked chicken strips. I use all three depending on what’s on hand and how much time I have.

**Note: You can use croissants from the store or make the bread recipe I gave. Personally I love the bread recipe better but in a pinch the croissants work well too. If using croissants, when you unroll from the package they come precut in triangles. Just leave them in one piece once you unroll and push together on the dotted lines to help make one big rectangle.

Forgotten Jambalaya

Posted by Delightfully Doable on 12 November, 2013 None comments

I must be enjoying the fall season to it’s fullest as I’ve really been using my crockpot almost everyday. Isn’t the crockpot the best invention though, I mean honestly, you can have a delicious yummy meal without a ton of work, but portrays a “slaving” meal. It’s great!

I have decided I would try a couple new things this week and actually write out my meal plans for two weeks. Yes TWO weeks. I am not sure how this will pan out but today is Wednesday and I have been on this since Sunday. I figured I would see if it helps me from impulse buys at the store and would also keep me from returning to the store multiple times throughout the week as I decide what to make and need the last minute run. This plan, I am hoping, will help save a few bucks and keep me to the task of making meals I talk about but resort to something else.

Tonight I made jambalaya as I love my mom’s Jambalaya and some of the recipes I’ve seen before require you to add rice to the pot. I do not prefer this as it can make for terrible leftovers and soggy rice. Yuck!

Ingredients:

2 cans diced tomatoe, undrained
2 cans chicken broth (I use Better than Bouillon)
2 cans tomato paste (6oz each)
1-2 medium diced green pepper
1 medium diced onion
3 celery ribs, chopped
Minced garlic
Splash of Parsley
Splash of Basil
Splash of Oregano
Dash of salt
½ tsp cayenne pepper (optional, I enjoy a little spice)
½ tsp chili powder (optional, I enjoy a little spice)

1lb boneless chicken breast cut into chunks
1lb smoked sausage cut into chunks (I used Costco Hot sausage)
½ lb uncooked medium shrimp, peeled and deveined
Hot cooked rice

In the crockpot, combine te tomatoes, broth and tomato paste. Stir in green peppers, onion, celery, garlic, and seasonings. Add chicken and sausage. (Leave shrimp out as it only takes 20-30 minutes to cook through)

Cover and cook on low for 6 hours or until chicken is tender. 30 minutes before serving add shrimp, stir well and cover crockpot for remainder of cooking.