Cheesy Chicken Breasts and an Angel of a Dessert

Today I'm sharing this fabulous chicken meal.  

An Easy Casserole and Heart Cookie Cake

Let's have some cookie cake with a cup of tea today. 

Comforting Soup and Gingerbread for a Snowy Day

We've had some frigid and snowy days here in Texas! 

Cauliflower Crust Pesto Chicken Pizza

I recently tasted a cauliflower crust pizza, and wanted to try making it at home. 

Chicken Salad and Blueberry Honey Cornbread

We've had some cooler temperatures in Texas! 

French Bread and Log Cabin Chicken PIe

I have the easiest French Bread recipe to share!  

Peanut Butter Easter Eggs and Thai Chicken

I'm sharing an old post and a new post as I was out of town.I went to my youngest daughter-in-law's mother's beautiful celebration of life, and helped Kristen and her two sisters, along with my youngest son, Kevin, in preparing their mom's house for an estate sale and sale of the home.  It was a special way of honoring them and their beloved mother. 

Vanilla and Almond Granola and Chicken and Dumplings

It's true that I always have breakfast in bed.

Congo Bars with Cherries

Congo Bars are so easy and this time I added cherries!

Pumpkin Delight and Easiest Taco Chicken

 

My group of friends from our fitness club had our Halloween luncheon and I brought this dessert. 

Carrot Pineapple Cake and Small Chicken Divan

I can't say that it's too much cooler yet, with temperatures still in the 90's, but hopefully soon!

Impossible Chicken and Broccoli Pie

I needed something quick to have to eat before I left for Tennessee.

Cheesy Chicken

My good friends brought over a harvest from their garden and I made one of my favorite meals of Cheesy Chicken, with the cherry tomatoes and fresh green beans.

Sour Cream Chicken Enchiladas

 

My friend Bea, recently mentioned that her husband had made their favorite Sour Cream Chicken Enchilada recipe, and I asked her if it was a good one.  She said that it's the only one that she has ever used, and it came from a neighbor who had shared it in a cookbook. 

 

Yield: 20 enchiladas

Author: Kitty, but recipe is from my friend, Bea

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Sour Cream Chicken Enchiladas

I happen to love sour cream chicken enchiladas, and have always searched for a great recipe. I think I found it!!

Ingredients:

• 1 chicken, cooked, boned, and cut into bite sized pieces (see Note)
• 2 cans cream of chicken soup
• 2 cups sour cream
• 1 cup chicken broth
• 2 cans chopped green chilies
• 1 pkg. flour tortillas (mine had 20 and I used all of them)
• 1 lb. grated  Jack cheese ( I used a Mexican cheese blend)

Instructions:

1. Mix the soup, sour cream, broth, and green chilies.  Warm the mixture slightly. 
2. Place chicken in the middle of the tortillas (I actually place it towards one end).  Add a spoon of sauce, and then a sprinkle of cheese.  Roll the tortilla and place in a buttered  9 x 13" pan (I used three square pans).
3. When all tortillas have been used, cover with the remaining sauce and cheese.  Cover with foil.  Bake at 350 degrees for 30 minutes until hot and bubbly.  This freezes well.

Notes:

I used a rotisserie chicken, but you could use 2 cooked breasts and a couple of cooked chicken thighs. Since the recipe freezes well, I put two pans in the freezer to use as needed.

Created using The Recipes Generator

 

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Meal Plan Monday

 Thank you for your visit!  xo

 

Chicken Parmigiana

 I have such a tasty, easy recipe to  share today.  It is one that my friend, Debbie, from Mountain Breaths shared with me.  Debbie and I, although we have never met in person, have been such good friends for several years. We share with each other, and even text each other.  Debbie is such a positive, kind soul, and a blessing in my life.  She shared this recipe with me when I was caring for my late beloved mom, after she had fallen back in January of 2018.  My mom and sister loved this recipe when I fixed it for them, and it's so nice because it's made in the slow cooker.  Serve it with some pasta on the side and a salad and you'll be set.  The chef napkin is made from a tea towel, which I cut in half.  It's perfect for an Italian dinner. 

Yield: 6Author: Made by Kitty, but given to me from Debbie, at http://mountainbreaths.com/

Chicken Parmigiana

I love this recipe because it's made in the slow cooker! Don't we love recipes that are made hours ahead, and then dinner is ready?

ingredients:

• 1 egg
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 6 skinless, boneless chicken breast halves (If they're really big, I butterfly them, and cut them in half)
• 1 cup Italian breadcrumbs
• 2-4 tablespoons butter
• 1-14 ounce jar pizza sauce
• 6 slices Mozzarella cheese
• grated Parmesan cheese

instructions:

1. Beat egg, salt and pepper together.
2. Dip chicken into egg and coat with breadcrumbs.
3. Saute' chicken in butter in a skillet. 
4. Arrange the chicken breasts in the slow cooker.
5. Pour pizza sauce over chicken and cover.
6. Cook on low for 6-8 hours.
7. Layer mozzarella cheese over the top and sprinkle with Parmesan.  Cook an additional 15 minutes. 

Created using The Recipes Generator

Thank you for your visit!  xo

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Cooking and Crafting with J & J
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Dishing It! & Digging It!

Buffalo Chicken Pasta Salad

 Won't you join me for some Buffalo Chicken Pasta Salad today out by my waterfall?  It's finally sunny here in Texas, after so much rain, and it's nice to enjoy the sunshine.  I love the old fashioned look of peonies that I remember so well from my aunt's garden in Pennsylvania, with the rows of pretty peonies.  I also remember how much the crawling ants liked them, too!  My peonies had to be purchased from Trader Joe's, as I've never seen any grown here in Texas.

 I'm using the trio set that is one of six that my late Great Aunt Kitty painted for me.  The pretty flowers are the same color as my store-bought peonies.  

The inspiration for this dish came from www.Allrecipes.com, but my adapted version uses feta cheese and ranch dressing in place of the blue cheese dressing.   I also used more dressing because I don't like a dry pasta salad.   Here's my version, if you'd like to give it a try.  It makes for a great summer salad.

Buffalo Chicken Pasta Salad -inspired by Allrecipes

1 (16 ounce) package uncooked rotini pasta (I used penne)
1 packet of Ranch Dressing mix, mixed according to the back of the packet
1/2 cup buffalo wing sauce
1/2 teaspoon black pepper 

2-3 cups of leftover cooked chicken (I used rotisserie chicken)
1/2 cup red bell pepper, diced
2 stalks of celery, chopped
1/2 cup red onion, diced 

about 1/2 cup or more of feta cheese, plus extra for garnishing

parsley, dried or fresh, for garnish

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. Stir together the ranch dressing,  buffalo wing sauce, and pepper in a large bowl. Add the chicken, bell pepper, red onion,  cooked pasta, and feta cheese,  and toss to coat with the dressing. Cover and chill at least 1 hour in the refrigerator before serving. I sprinkled a little parsley on top for color, and extra feta cheese.

I am sharing this with these lovely parties:

Tuesday Cuppa Tea 

No Place Like Home 

Bernideen's Tea Time, Collage and Garden Blog Party

Tea Cup Tuesday 

Cooking and Crafting with J & J  

Share Your Cup

Full Plate
Thoughts of Home on Thursday 

Foodie Friday

Weekend Potluck
Tea in the Garden
Dishing It! & Digging It!

  Thank you for your visit!  xo

Turkey (chicken) in the Straw

 Today I'm sharing a rather healthy dish to use some of that leftover turkey.  I made this awhile ago, but used leftover chicken.  It has a nice crunch to it and it's rather light, and would be wonderful to serve the next day after the big Thanksgiving dinner.

 I love this Blessings mug that I received from Vee.  She sent this mug to me before the actual mug that she ordered,  arrived.  It was from Stephanie's  teacup and mug exchange from two years ago.  I love both of the mugs that Vee sent!

Here's this healthy dish, which comes from Autumn,  Susan Branch,  From the Heart Of The Home.  

 

Turkey (chicken) in the Straw

2 Tablespoons olive oil

2 teaspoons toasted sesame oil

2 teaspoons chili garlic sauce 

2 cups sliced mushrooms

1 clove garlic, minced

1 12-oz. pkg. broccoli slaw

2 cups cooked turkey (or chicken)

salt and pepper

2 tablespoons chopped dry-roasted peanuts

shredded Parmesan, to taste

Combine first 3 ingredients in a large skillet over medium high heat. Add mushrooms and cook until soft.  Stir in garlic and cook 1 minute more.  Add broccoli slaw, cook and stir until slightly wilted.  Stir in cooked turkey and salt and pepper to taste.  Heat through just enough and not overcooking broccoli.  Divide onto plates and sprinkle with Parmesan cheese.

Makes 2 generous servings

Happy Thanksgiving to all!  I'm spending the week cooking for my dear Mom in Ohio, and may not have time to visit with all of you.   

I am sharing this with these lovely parties:

No Place Like Home

Tuesday Cuppa Tea 

Bernideen's Tea Time, Collage and Garden Blog Party

Tea Cup Tuesday 
Roses of Inspiration 
Cooking and Crafting with J & J 

Share Your Cup

Full Plate

Foodie Friday
Weekend Potluck

Easy Chicken Tetrazzini

 

This recipe is so creamy and delicious and great for a crowd.  Even if you don't have a crowd, it's nice for leftovers.  I hope you give it a try. 

3-4 chicken breasts

13.25 ounce package spaghetti (I love Dreamfields pasta, which is lower in carbs)

1/4 cup butter

8 ounces mushroom, sliced

2 cloves garlic, minced

1 can cream of chicken soup

1 can cream of mushroom soup

1 can low sodium chicken broth

about 1/4 teaspoon dried thyme leaves

1/2 cup shredded cheddar cheese

Parmesan cheese, for garnishing the top

Sprinkle the chicken breasts with salt and pepper and bake for about 30 minutes at 375 degrees. Let cool and then chop.

Cook the spaghetti noodles in boiling salted water, but under cooking them by a few minutes. This just makes them less mushy when they cook in the oven later on.  Drain and put in the bottom of a 9 x 13" pan. Add the chopped chicken on top of this.

Melt the butter in a large skillet. Add the minced garlic and the sliced mushrooms and sauté for several minutes. Add the two soups, chicken broth and the thyme and bring to a boil. Pour this mixture over the spaghetti and the chicken.

Sprinkle on the cheddar cheese and then the Parmesan. Bake at 350 degrees for about 30 minutes, until heated through and bubbly.

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Make It Pretty Monday 

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Weekend Potluck
Creative Ways

Thank you for your visit!  xo

Grilled Wings

These wings went rather quickly and I had to get a quick shot of these two!  We did a taste test to see what we liked with some of the hot sauce set that was gifted to me.  The recipe was based on one that I found on Food.com, but instead of baking them in the oven, I tried grilling them.  The results were wonderful!

Wings

• 1 cup flour
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
  
• 20 chicken wings

Sauce

• 1/4 cup butter
• 1/4 cup Frank's hot sauce (or your choice of other flavors)
• 2 dashes ground pepper
• 2 dashes garlic powder

Directions:

1. In a food safe food bag, mix together flour, paprika, cayenne pepper, and salt.
   
   
2. Place chicken wings in the bag and shake until they are evenly coated.
   
   
3. Close the bag and refrigerate for 1 1/2 - 2 hours. ( I actually did mine for several hours.)
   
   
4. Preheat grill to around 400 degrees.  Turn off the back burner, as you will be using the indirect heat method.
   
   
5. Spray or coat the grill with oil and then place the wings on the back burner and cook with the indirect heat.
   
   
6. Grill at 400 degrees for 40 minutes, turning once.
   
   
7. If desired, place wings on the front (direct heat) for two minutes. 
   
   
8. Take the wings off the grill and toss with Sauce.
   
   
9. Sauce: Combine butter, hot sauce, pepper, and garlic powder in a bowl and microwave until melted.
   
   
10. Stir for a couple of minutes to blend evenly.

    
    
    

     These were the ones that we tried.  The Habanero one was too hot!!!!

    
    
    

    

    These were our favorites!

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Grilled Chicken Breasts with Corn and Tomato Salad

I love watching cooking shows & especially love America's Test Kitchen & Cooks Country.  This recipe is from the Cooks Country's website, which I printed off several years ago.  It makes a really good, quick, fresh tasting summer meal with corn, basil & tomatoes.   Please try it!

2 ears of corn, husks & silk removed

2 t. olive oil plus 1/4 additional cup

salt & pepper

2 T. lemon juice
2 cloves garlic, minced
3 T. chopped fresh basil
1 T. Dijon mustard
1 T. honey
4 skinless, boneless chicken breasts, about 1/2" thick
1 ripe beef steak tomato

Wrap corn in microwave-safe plastic wrap (I actually use a microwave bag) & microwave on high , about 3 minutes, turning corn over halfway through cooking.  Remove plastic wrap & brush corn with 2 t. olive oil & season with salt & pepper.

Whisk lemon juice, garlic, basil & remaining 1/4 cup olive oil in small bowl & season with salt & pepper.  Transfer 2 T. of dressing to medium bowl & whisk in the mustard & honey. 

Pat chicken dry, season with salt & pepper & toss in the honey-mustard dressing to coat.

Grill corn & chicken over hot fire.  Grill chicken about 3 minutes per side.  Transfer to platter & cover with foil.  Grill corn until charred, about 5-6 minutes.  Remove from grill, cool slightly & cut kernels from the cob.

Combine corn, tomato & remaining dressing (without honey & mustard) in medium bowl & season with salt & pepper.

Serve corn salad with chicken.

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Make It Pretty Monday

Share Your Cup
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Foodie Friday
Weekend Potluck

Thank you for your visit!  xo