Grilled Honey Lime Chicken Tenders!

 

You won't believe how easy and delicious these "Grilled Honey Lime Chicken Tenders" are!  They are very similar to the Grilled Chicken Tenders on Cracker Barrel's menu, but I think these are even better!   This is one the whole family will love also!  These aren't actually 'grilled' as on the grill, but results give you sort of grilled effect. 

 Here is what you will need:

   

12 chicken tenderloins or 4 boneless, skinless chicken breasts cut in 3 strips each

1 cup prepared Italian dressing (I used Olive Garden, use whatever you have on hand)

1/4 cup honey

juice of one lime

1 Tbs. minced garlic

seasoned salt

black pepper

 

If you are using the chicken breasts instead of the chicken tenderloins, cut each breast lengthwise in three even strips.  If they are really thick in the center, you might want to place between plastic wrap and flatten them out a little with a meat mallet.  This will make them more even like the tenderloins are. 

 

In a bowl, combine the Italian dressing, honey, lime juice and garlic.  Place the chicken in a gallon size Ziploc bag and pour the marinade over all.  Seal the bag and place in the fridge for at least 1 hour...2 is even better.  I don't like to leave it longer than 2 hours or the acid in the lime can start to change the texture of the chicken too much.

 

 In a large skillet over medium high heat, pour the chicken and all of the marinade in the pan. After they are in the pan, sprinkle each tenderloin with a little seasoned salt and black pepper.  Make sure your pan is big enough so you don't crowd them too tight.  This seems like a lot of liquid, but be patient it will reduce down.  Cook these on medium heat, uncovered.  Turn them every 7-10 minutes.

 

This is after about 20 minutes.  See how the liquid is reducing and they are starting to get some good color on them!

 

This is after about 35 minutes.  They need about another 10 minutes for a total of around 45 minutes. When all of the liquid has caramelized turn each one over really good in the glaze to coat and remove to a serving platter.

 

This is how they will look!  They are so full of flavor and delicious!

 

Serve them up and wait for the compliments!

 

 



Mama's Pecan Chicken Salad!

 

 

 My mother makes the best "Pecan Chicken Salad"!  She and one of her sisters used to own a restaurant and this was always one of their biggest sellers at lunch.  They usually sold this as a salad plated with fresh fruit around it.  I love it like that, but it's also really good on a fresh croissant as a sandwich.  This is so much better than any you can buy already prepared, unless you do get it at a deli or restaurant where they make it fresh daily and it's so easy, why not make it yourself for half the cost!  Here is what you will need:

 

4 cups cooked chicken breast meat, chopped or 2 (15oz). cans all white chicken  (SAM's sells some that is really good)

1 1/2 cups sliced seedless grapes (red or white)

3/4 cup chopped celery

1 Tbs. sugar

1 Tbs. Worcestershire sauce

1 Tbs. lemon juice

3/4 cup pecans

1 cup mayonnaise

Mix all ingredients and stir together. This chicken salad is so good with fresh fruit or on croissants as a sandwich.

 

 





Mexican Chicken Alfredo!

This is a great casserole that you can put together with just a few basic ingredients.  The flavor is a real family pleaser.  Everyone, even picky children, will love it.   This calls for diced chicken breasts, so you can even use a rotisserie chicken or leftover chicken from another meal.  I like to roast mine drizzled with a little olive oil and some of the taco seasoning and then dice them.  This recipe also uses some convenience items so it is a very quick meal that can be prepared at the last minute.

 

Here is what you will need:

 

10 oz. rotini pasta, cooked al dente (could use penne or even elbows also)

3 cups chicken breast meat, chopped

1 medium sweet onion, diced

3 Tbs. butter

1 (24 oz.) jar Alfredo sauce

1 cup evaporated milk

1 (10 oz.) can Rotel tomatoes, undrained 

2 cups cheddar or Mexican blend cheese, shredded and divided

1 pkg. taco seasoning mix

1//2 tsp. seasoned salt

1/4 tsp. black pepper

3 to 4 dashes of hot sauce (optional)

 

 

For the chicken in this, I roasted some chicken breasts in the oven that I drizzled with olive oil and then sprinkle with a little of the taco seasoning packet (about 2 tsp.).  Save the rest of the taco mix for the casserole.  You can also use a rotisserie chicken or leftover chicken breasts.  4-5 boneless chicken breasts will give you plenty of diced chicken for this recipe.  I think the flavor of  roasted chicken in casseroles like this is just better than boiled or poached.

 

Cook the pasta according to the package directions minus about 1 -2 minutes so that it is al dente, since you will be baking this.  Drain.  10 oz. is just a little more than 1/2 of a 1 pound box.

 

Saute the onion in a skillet in the 3 tablespoons butter.  Next, combine the pasta, diced chicken, sautéed onion, Alfredo sauce, Rotel tomatoes, evaporated milk, taco seasoning, seasoned salt, pepper, and 1 cup of the shredded cheese.  If you like spicy add a little hot sauce.  I used Tabasco.  If you are cooking for children or those who don't like too much heat, leave it out.  The Rotel and taco seasoning will be enough for them..

 

Pour all into a casserole dish that has been sprayed with nonstick spray.  Sprinkle the top with the other cup of cheese.  Place in a 350 degree oven and bake for 35 to 40 minutes or until the top is just browning and starting to bubble around the edges. 

 

Serve with a salad and bread and sweet tea of course,  and you have dinner!

 

 

***This recipe can be easily doubled for two casseroles or one large one for bigger families or company.  

 

 

 

 





Chicken Fajita Pasta Skillet!

 

I love fajitas!  Anytime we eat out and they are on the menu, that is usually what I order.  I also love pasta so I decided to combine the two in a one skillet meal and the results were delicious!  I would say this is a definite winner!   This is a great way to use leftover chicken and pasta when cook more than you need or cook extra knowing you will make this in the next day or so!  That's what I do a lot!

This recipe can be adjusted to the level of heat you like.  I like spicy myself, but when cooking for other people I tone it down some!   

Here is what you will need:

2 Tbs. olive oil or vegetable oil
2 Tbs. butter
1 medium sweet onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 jalapeno pepper, seeded and diced

3 cups diced chicken breast (you can use leftover chicken breasts or a rotisserie chicken)

1/2 tsp. salt

1/2 tsp. black pepper

1 tsp. garlic powder

1/2 tsp. chili powder

1 (1 oz.) pkg. fajita seasoning mix (I used Old El Paso)

1 (10 oz.) can Rotel tomatoes

dash of hot sauce to taste (I used Tabasco)

8 oz. penne pasta, cooked al dente

3 cups half and half cream or whole milk

1/2 cup sour cream

3 cups Monterrey Jack/Cheddar blend cheese, shredded and divided

Garnishes  (all optional)

jalapeno slices

fresh cilantro

Mexican Crema

Roasted Poblana Salsa Cremosa

pico de gallo

In a a large skillet with a lid, melt the butter in the oil over medium heat.    Add the onion, green and red bell peppers and jalapeno and saute until the begin to soften.   Add the diced, cooked chicken. 

 Sprinkle with the seasonings and the package of fajita mix.  Add the can of Rotel, undrained and the dash of hot sauce which is optional.   Add the cooked pasta and toss together!  

Add the half and half and sour cream and toss together! 

Add in half of the shredded cheese and mix!   Turn the heat to medium low.  Cover with the lid and allow to just simmer on low for about 10 - 15 minutes.  Stir halfway through or it can stick.  This allows the cream to come up to temperature and warm and the cheese to melt. 

Sprinkle the top with the rest of the cheese and cover with the lid.  Cook on low heat for about 10 more minutes or until the cheese has melted!

When the cheese is nice and melted, it's ready to serve!  Garnish the top with jalapeno slices, some fresh cilantro, or sprinkle with a little chili powder like it did here!

I like to drizzle the top of my serving with Mexican Crema or some Roasted Poblana Salsa Cremosa, which is sort of spicy!   If you don't have Mexican Crema, you can add some lime juice to sour cream to thin it out and use that!  

 This is one of the best pasta dishes I have made recently!  It's so tasty!

I't's also quick and easy and the leftovers are just as good as the first time you served it! 

Hope you enjoy!!! 

 

Slow Cooker White Chicken Chili!

When that first chill gets in the air here in southern Kentucky, I start to think about things like this "White Chicken Chili"!   I usually make this on the stove top, but this is a great recipe to just throw in the slow cooker and forget it until time to eat also.  The great thing is that you probably already have the ingredients on hand.

Here is what you will need for this:

4 cups cooked chicken breast, shredded or diced
1 medium sweet onion, diced (about 1/2 cup)

2 cans white beans (navy or great northern)

1/2 tsp. salt

1/4 tsp. black pepper

1 tsp. garlic powder

 2 tsp. cumin 

 1 tsp. oregano

pinch of cayenne pepper

3 Knorr chicken bouillon cubes (if you use another brand of the small square ones use about 6)***

5-6 cups water (depending how thick you like it)

1/4 cup chopped jalapenos (can substitute a small can of mild green chilies if you don't like too much heat)

dash of hot sauce to taste (I use Tabasco, but this is optional)

8 oz. cream cheese

2 cups shredded Monterrey jack or pepper jack cheese

Garnishes

green onions, chopped

Monterrey Jack and Cheddar cheeses

jalapeno pepper rings

***you can substitute 6 cups of chicken broth for the water and bullion cubes if desired

Combine all of the ingredients in the slow cooker, except the cream cheese and Monterrey Jack or pepper jack cheeses.   Set the slow cooker on low and cook for 5 to 6 hours. 

The last hour add the cream cheese, cubed and the 2 cups Monterrey Jack or pepper jack cheese.  Stir about halfway through just to blend as it melts.  

Serve with the garnishes of your choice!  This is great with tortilla chips or Frito Scoops!

Chicken and Dumpling Soup!!!

If you love chicken and dumplings, this soup will become a favorite!!!   This is a soup, not our recipe for actual chicken and dumplings, so it is a bit different and I do give you some shortcuts on this!!!


 Here is what you will need:

4 large, bone in chicken breasts with skin

1 medium sweet onion, diced

3 large carrots, peeled and diced or an 8 oz. bag of baby carrots, diced

3 celery ribs, sliced thin

4 cups water

4 cups chicken broth

3 Tbs. butter

1 tsp. salt

1 tsp. black pepper

1/2 tsp. seasoned salt

1 tsp. poultry seasoning

tsp. curry powder (optional)

1 pkg dry ranch dressing mix

1  (10 3/4 oz.) can of cream of chicken soup

1  (16.3 oz.) can of refrigerated biscuits (the Grands work well)

Place the chicken,  vegetables, broth, water, butter, spices, ranch dressing mix and cream of chicken soup in a Dutch oven or large stock or soup pot!  The curry powder is very optional in this, because I know not everyone loves curry, but we do so I add it.  It's wonderful when you have colds and such for opening up the airways.  Feel free to leave it out and it's still delicious.  The ranch dressing mix gives this soup a wonderful flavor also!  Don't leave that out!!

 Bring to a boil and then reduce heat to simmer.  Simmer for about an hour and a half or two hours.  Remove the chicken and place on a plate to cool.  Once it's cool enough to handle, remove the skin and bones and shred it with a fork.   Return it to the soup pot.

I used canned biscuits in this to make it quicker and easier, but if you want from scratch dumplings, you can go to my recipe for Mama's Chicken and Dumplings and make those instead which is what I actually do most of the time!

If you are using the canned biscuits, roll or press each one on a lightly floured surface to about 1/8 inch thickness and cut in half inch strips.   A pizza cutter works great for this!   Bring the soup up to a low boil and drop the dough in.  Stir just slightly to make sure it doesn't stick together.   Once they are all dropped, lower the heat to simmer and cover for about 20 minutes to finish cooking.  Stir occasionally so the dumplings don't stick together.   Then it's ready to serve!!!

Chicken and Dumpling Soup!!! 

Silky Chicken Noodle Soup!

When someone in my family is sick or under the weather, I make soup.  I am sure I have an old Jewish grandmother in me trying to get out or something.  I usually make chicken soup or potato soup and sometimes clam chowder.  This soup has gotten my son through everything from a bad cold, numerous strep throats, broken fingers to broken hearts.  Yesterday, I had a call for the soup so I got my big soup pot out and got to cookin'. 

You know how they tell you that you have to boil a big ole whole chicken for good chicken soup?  It's not really true.  You can use chicken breasts and other seasonings and still get a good chicken soup. 

 Here is what you will need:

4-5 chicken breasts

10 cups water

1 tsp. salt

1/2 tsp. black pepper

3 Knorr chicken bouillon cubes

2 packets Swanson Flavor Boost Chicken Flavor

1 can cream of chicken soup

2 tsps. Lawry's poultry and chicken rub

3 stalks celery with leaves

1 whole onion

8 oz. wide egg noodles

2 cups half and half cream

Take 4 -5 chicken breasts, 10 cups water, 3 stalks of celery with leaves still on and an onion cut in half in a stock pot or Dutch oven.  Add 1 tsp. salt and 1/2 tsp. black pepper.  You can use boneless chicken breasts or bone-in, you will just have to remove bones after it cooks.

Add 3 Knorr chicken bouillon cubes and 2 Swanson Flavor Boost chicken packets.  If you don't have Knorr and use the small bouillon cubes you will need to use about 6 of those.  Knorr is really best.  If you don't have the Swanson Flavor Boost use 2 extra Knorr bouillon cubes.  If you have homemade frozen chicken broth you can add 3 cups instead of this bouillon.  Sometimes I make broth and freeze it ahead.

Bring this to a boil and then reduce to simmer.  Simmer for at least an hour.  Remove chicken to a plate to cool.  Strain the broth through a fine mesh strainer.  Pour the clear broth back into the stock pot and add 1 can of cream of chicken soup.  Whisk with a wire whisk to break it down and bring this to a boil. 

Add 2 tsp. Lawry's Chicken and Poultry Rub, if you don't have this (you must get some because it makes all the difference in the world), but you can substitute 1 tsp. poultry seasoning and 1 tsp. curry powder.

Once it boils add 8 - 10 oz. wide egg noodles.  I usually add about 1/2 of a 16 oz. bag. Shred or chop the chicken into bit size pieces and add it back to the pot.  Bring it back up to a boil then turn it down to low and cover so the noodles and chicken just simmer for about 20 minutes. 

At the end add 2 cups of half and half cream.  That is the silky in this soup and it makes it so delicious and smooth.   Do not let the soup come back to boiling once the cream has been added.  It should be kept on low heat.  If you are feeling really decadent, you can use 2 cups of cream instead of half and half, but the half and half works just as well.



Chicken Club Ring!

This "Chicken Club Ring" is a recipe that I originally saw at a Pampered Chef party, but I have modified it quite a bit to suit the tastes of my own family!   This looks impressive to serve, but it's actually very easy!  It makes a great party appetizer or it's good to serve along with soups or with salad for  lighter supper or for a luncheon.   I also do this in a Beef Taco Ring,  which is very good as well.  I think I might like the chicken one better though!   Here is what you will need: 

2 cups cooked chicken breast meat, chopped fine

1/2 cup mayonnaise

1/2 tsp. Dijon mustard

4 oz. cream cheese, softened

1 Tbs. dry Ranch dressing mix

1 cup shredded cheddar cheese

4-5 slices crisp cooked bacon, crumbled

1/4 cup sliced green onion, including some of the green blades (optional)

8 slices Swiss or Provolone cheese slices, cut in half

2 cans refrigerated crescent rolls

Dice the chicken in a fairly small dice.  Not as fine as for chicken salad, but small.  In a bowl mix the mayonnaise, mustard, cream cheese, and Ranch dressing until smooth.  Mix in the chicken.  Stir in the cheddar cheese, crumbled bacon and green onion.  Mix just until blended. 

On a pizza pan or large oven proof platter, arrange the crescent roll dough in a circle with the pointed ends outward and overlapping the wide ends somewhat. I like to spray it lightly with nonstick spray.  With an ice cream scoop, scoop mounds of the chicken mixture evenly around the ring.

Place a half slice of the Swiss or Provolone cheese on each mound of chicken mixture.

Bring the crescent roll dough up and over the filling and press to sort of lightly seal it.

Place in a 375 degree oven for approximately 25 minutes or until lightly browned.

Cut between the crescent rolls with a pizza cutter to serve!  I used a large square Temptations platter, because you can put it in the oven, so my ring took on a slightly more square shape, but I liked it!

If you are serving this for a party or special occasion, you can dress up the platter with some lettuce, watercress and cherry tomatoes, which looks really pretty!  I just put some honey mustard dressing in the center!  You could also used ranch dressing!



Oven Fried Chicken!

  

  

I have tried a lot of different recipes and techniques for oven 'frying' chicken.  Some have been good...some could have been better.  It seems that with some recipes, if you cook it at a high enough heat and long enough to crisp the crust, the chicken itself ends up dry.  Others I have tried, the chicken is moist and tasty, but the crust is lacking in crispiness and ends up a little soggy and falling off.  

This recipe is the best, so far, I have tried.  The chicken is so moist, it's unreal and the crust is very crispy and tasty.  It also doesn't take all afternoon to prepare.   Here is what you will need:

 4-5 boneless, skinless chicken breasts (if you prefer other pieces use those)

2 cups buttermilk

1 sleeve of Ritz crackers, crushed fine

2 cups Panko bread crumbs

1/2 cup grated Parmesan cheese

1 pkg. dry Ranch dressing mix

1/2 tsp. Black Pepper

6 Tbs. butter, melted

Preheat oven to 375 degrees.

  

Place the chicken pieces in a bowl and cover with the buttermilk. I cut my breasts in half because they were very large and I like more crust. You can also cut them in nuggets or strips.  Kids like the smaller pieces better.  Place the top on your bowl and refrigerate for about an hour.   It's best if it has time to marinate in the buttermilk.

Place the Ritz crackers in a gallon size Ziploc bag.  You can crush them with a rolling pin or in a food processor.   Add the Panko bread crumbs, Parmesan cheese, dry Ranch dressing mix, and black pepper.  Mix it all together well.  Add the chicken pieces, two at a time to the crumb mixture.  Shake the excess buttermilk off of them.  

These are Panko Bread Crumbs in case you aren't familiar with them.  The texture is very different than other bread crumbs, very crispy.



Remove from the crumb mixture and place them on a cookie sheet or pan you have lined with foil, preferably nonstick Reynolds wrap, which I think is one of the keys to this crust crisping up like it does, that has been liberally sprayed with nonstick cooking spray. /Drizzle each piece with the melted butter. Place in oven for 40 - 45 minutes, depending on the thickness of your chicken pieces.

Oven Fried Chicken





Mama's Old Fashioned Chicken Salad!

"Mama's Old Fashioned Chicken Salad" is the chicken salad I grew up with and I loved it then and I still do!    While I do love Mama's Pecan Chicken Salad also, sometimes I just want this old fashioned kind of chicken salad.  You just can't buy chicken salad that tastes this good!  Here is what you need for this:

4 cups cooked chicken breast, diced fine

3 hard cooked eggs, diced fine

1 cup celery, diced fine

1/2 cup sweet pickle relish or finely diced sweet pickles

1 1/2 tsp. salt

1/4 tsp. pepper

1 Tbs. lemon juice

3/4 cup mayonnaise

Combine all of the ingredients in a bowl until blended.  I like everything diced fairly fine for this, but a food processor over does it for me, so I just use my little Pampered Chef food chopper so I can control how much I dice it all.  Cover and chill. 

  

My favorite way to serve is on a grilled sandwich, but it's also great on crackers or stuffed into a fresh tomato! 



Melt In Your Mouth Chicken!

This chicken recipe is named "Melt In Your Mouth Chicken" for good reason!  It literally almost melts in your mouth.   This was so good!  We all loved it!  It's also an easy pop in the oven and bake recipe that you don't have to fuss over. 

Here is what you will need:

6 boneless, skinless chicken breasts
seasoned salt
black pepper
6 slices Provolone or Swiss cheese (I used a smoked Provolone)
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese

Place the chicken in a 9"x13" baking dish.   Sprinkle lightly with seasoned salt and black pepper.  Lay 1 slice of Provolone or Swiss Cheese on each chicken breast.

Mix the sour cream, mayonnaise and half of the Parmesan cheese.  Spread an equal amount over each chicken breast.  Sprinkle the top with the rest of the Parmesan cheese.  I also lightly sprinkle with a little more seasoned salt for color! 

Place in a 375 degree oven for 45 - 50 minutes or until bubbly and browning!

See that melted goodness on top!  It's amazing!

This is definitely a new favorite chicken recipe!