Tag Archives: chicken

Chicken, Bacon & Ranch Sliders

I love sliders. They are literally the perfect food for any gatherings from sports to holidays. Another thing that makes them awesome is you can prep them the day before, and simply pop them in the oven before your event.

These sliders may be my new favorite. I mean, bacon, ranch, CHEESE?!?! What’s not to love, right?

Begin with 12 potato rolls (I like Martins) and place the bottom halves on a parchment paper lined baking sheet. Melt a stick of butter with 1tsp garlic salt, 1/2tsp onion powder, & 1tbl dried parsley. Brush over your roll halves.

Break apart 6 slices of Colby jack cheese and place on your bread.

Now layer 1lb thinly sliced deli chicken (or you could use shredded rotisserie chicken).

Cook 6 pieces of bacon until crispy.

Crumble and sprinkle on top of your chicken.

Drizzle 1/3C “good” Ranch dressing (y’all know what I’m talking about) over the bacon.

Add more broken Colby jack slices.

Put the tops of the rolls back on and brush with the rest of your butter. Sprinkle with grated Parmesan cheese.

Cover loosely with foil and bake at 350 for 20 minutes. Remove the foil and bake for another 10 minutes.

Try and grab 1 or 3 for yourself before they disappear!

Adapted From: Melissa’s Southern Kitchen

Crockpot Pesto & Mozzarella Chicken Pasta

On Sundays we put the lean eating aside for an indulgent family dinner. I look forward to this tremendously.😋

Trying out new recipes makes my heart so happy. As soon as I saw the words pesto, cheese, & pasta I knew this would not disappoint.

I always make my own pesto because it’s super easy and noticeably better, but if you’re short on time you could substitute with a jar variety. My pesto is easy: Simply combine the leaves of 1 basil plant, 1/3C pine nuts, 1/2C shredded Parmesan, 1/2C EVOO, juice of a lemon, and cracked salt and pepper to taste.

Trim 3 chicken breasts and place them in your crockpot. Top with a liberal amount of cracked salt and pepper.

Top with your pesto and one tablespoon of stick butter.

Turn your crockpot to low and let cook for 5-6 hours (don’t remove the lid!).

Shred you chicken and add in 1/2C shredded Parmesan and 1/2lb pasta.

Grate 2C mozzarella. Buying shredded cheese isn’t the same as grating your own. Trust me.

Combine your Parmesan and pasta with the chicken. Top with the mozzarella and cover for an additional 15 minutes.

Serve with grated parm, dried basil, and cracked pepper. Bread and a mixed green salad would complete this meal.😋

Adapted from: The Magical Slow Cooker

Creamy Sundried Tomato & Mushroom Chicken

This may be the ultimate comfort food without the guilt.I made it last night and am still thinking about it — so, SO good!! It tastes like it must be loaded with butter and heavy cream, but guess what? It’s not!!🎊

Combine 2tbl flour, 2tbl grated parm, 1tsp salt, and cracked pepper.

Slice 2 chicken breasts horizontally and dredge them through your mixture.

Rinse 2 cups of sliced baby bellas and drain an 8.5oz jar of Italian sliced sundried tomatoes (save the oil).

Warm half of the reserved oil into a large saucepan over medium high heat. Add in your chicken for 5-6 minutes on each side until it’s browned and cooked through.

Remove and place on a warm plate.

Pour the rest of your tomato oil into the saucepan. Now add 2tbl of minced garlic and cook for about 30 seconds (until fragrant). Add your mushrooms and sundried tomatoes and cook until mushrooms soften.

Turn your heat down to low. Add in 12oz of evaporated milk. I used reduced fat, however I think fat free would be fine as well. Stir in a couple of teaspoons of Italian seasoning and cracked salt & pepper to taste.

Combine 2tbl milk and 1tbl cornstarch.

Once the sauce is simmering, quickly stir in your cornstarch mixture. Once it thickens, add in 1/3C shredded Parmesan cheese. Stir until the cheese melts.

Now add back in your chicken and top with fresh basil.

Serve over pasta, rice, quinoa, veggies, or anything really. Top with more shredded Parmesan and cracked pepper. Try not to have seconds (or thirds!)!😃

Adapted from – Cafe Delites

Roasted Pumpkin Ravioli with Chicken & Asparagus

So, this is another recipe that was passed down to me by my cousin….yes, the same one who brought you the Shrimp & Grits and the Tomato Pie.

Nothing really says fall like pumpkins….pumpkin spice, pumpkin creamer, pumpkin candles, porch pumpkins, etc, etc…..

Enter pumpkin ravioli. Wow. Trader Joe’s sells this seasonally, however, you can always buy the butternut squash variety which is equally as decadent.

Rinse and chop up an asparagus bunch and cut it into thirds. Set aside. If you hate asparagus, this would also work with snap peas, green beans, or any vegetable really.

Cook your ravioli for 1 minute and then toss in your asparagus to the boiling water for the second minute. Reserve 1/2 a cup of the pasta water. Drain and set aside.

Horizontally slice 2 large chicken breasts and season with salt and pepper.

Sauté over medium high heat with a couple of tablespoons of EVOO until they are browned and cooked through.

Remove chicken from pan and allow to rest for a few minutes. Chop 2 tablespoons of fresh sage and 1 shallot.Now add 3 tablespoons of butter to your hot pan. Once melted, add the chopped shallot and allow to brown. Now add in your sage. Once fragrant, pour over your pasta and asparagus with the saved pasta water. Add in the sliced chicken. Sprinkle with grated pecorino and cracked salt & pepper. Serve with a mixed green salad and crusty bread. Enjoy!

Spicy Instant Pot Chicken

The instant pot is certainly the new craze these days. Dinner in under an hour, yes please! Some folks are intimidated by this new machine, but just remember that it’s much like it’s grandfather the crock pot – you can dump whatever you have in your kitchen and voila, dinner is served. This recipe has become a favorite and a staple in our house:

Begin with 3-4 trimmed chicken breasts. Then I grab all the peppers I have on hand plus an onion.

Chop or slice everything into big pieces.

Turn your instant pot on to the brown cycle. Season your chicken generously with your favorite seasoning. We love Weber’s Garlic Habanero. Once heated, add some EVOO to the bottom before browning your chicken on both sides.

Toss in your veggies first. I love adding corn cut from the cob but canned works fine.

Now add in your canned goods. We love hot Rotel, fire roasted diced green chiles, fire roasted diced tomatoes, tomatillo salsa, chipotle in adobo sauce, beans, etc….literally, you can’t go wrong here. Then add 8oz of cream cheese (we prefer the Greek yogurt variety).

Put the lid on and let it cook for 40 minutes. Then shred the chicken inside the pot. We love to serve this over quinoa, but it would be great over rice, potato, or pasta – your pick.

Avocado (and maybe some jalapeño slices and hot sauce) make the perfect topping. Enjoy!

Classic Chicken Parmesan

We love comfort food in my house and this ranks right up there with all things warm and cheesy. It’s so simple, anyone can do it.

Begin with a couple of large chicken breasts and slice them horizontally. Make an assembly line of 1C of flour, 3 beaten eggs, and 2C Italian style Panko bread crumbs.

Salt and pepper your chicken and dredge them through the flour (pressing the flour in tightly), then the egg, and finally the breadcrumbs. Lay them onto a plate and refrigerate for 30-60 minutes.

Now I like to prepare my homemade marinara that is super easy and about a million times better than the store bought variety. That recipe is also on this blog. If you are short on time, the jar variety is just fine.

Warm a few tablespoons of EVOO over medium heat in a sauce pan and add in the chicken. Cook 4-6 minutes per side until the chicken is cooked through.

Transfer the chicken into a prepared baking dish. Slice fresh mozzarella onto each piece.

Set oven to broil and cook until cheese is melted and bubbling.

Prepare the pasta of your choice – I like angel hair with this dish but anything is fine. Lay a spoonful of marinara on top and some shredded Parmesan cheese.

Now place a piece of chicken on top with more marinara, cheese, and parsley. Serve with garlic bread and a Caesar salad. Enjoy!

Amazing Chicken Fajitas

We obviously love Mexican inspired dishes in my house. Here is a new fajita marinade that I made yesterday and the result was spectacular. Wow. 

Whisk together 1/2 cup of good Italian dressing, 1tsp cumin, 1/2tsp brown sugar, 1/2tsp black pepper, 1/4tsp salt, 1/8tsp garlic powder, and 1/8tsp chipotle seasoning. 

Pour marinade into a gallon size freezer bag and add 2-3 chicken breasts. Refrigerate for at least 2 hours (preferably overnight). Slice peppers (bell are fine, we used sweet peppers and the were divine!), mushrooms and onions. 

We grilled the veggies first on a griddle and then grilled the chicken. Let chicken rest for 5 minutes before cutting it diagonally into strips. 

Using fresh flour tortillas, layer in Greek yogurt, your chicken and veggies. 

Top with salsa, avocado, jalapeños, hot sauce, or whatever you prefer. Delish!

Roasted Poblano & Chicken Enchiladas

We love enchiladas in my house. LOVE. These were so amazing that my husband insisted we put them into our regular rotation. 

Begin by rinsing and drying 3 poblano peppers. Brush them lightly with EVOO and place them on a lined baking sheet. Bake at 450 degrees for 35-45 minutes until the skin is dark and the outer lining is wrinkled. Let stand for 30 minutes. 

Salt & pepper 1.25lbs of chicken tenders and cook them over medium heat in a sauce pan with 1tbl of EVOO.Set aside. Add into the same pan 1 sliced green pepper and 1 small sliced yellow onion. Cook until soft. Dice the cooked chicken and place into a large mixing bowl. 

Add the cooked onions and green pepper into the mixing bowl. Now skin and seed the poblanos and add them to your mixing bowl. Your filling is complete.

In the same saucepan, melt 1tbl of butter and then add 2tsp minced garlic. Once garlic becomes fragrant (1 minute), add 1tbl flour and whisk to combine. Slowly add 1.25C of whole milk and then 1/2C sour cream. Whisk until it becomes thick and then stir in 1/2tsp cumin and 1/2tsp chili powder. Continue stiring until sauce thickens and warms through. 

Lay a couple spoonfuls of the sauce into the bottom of a baking dish. Using freshly cooked flour tortillas, roll approximately 1/2 cup of the chicken mix plus some shredded pepper jack cheese into each tortilla. Top enchiladas with remaining sauce. 

Top with more pepper jack and bake at 350 degrees for 20 minutes. 

Top with avocado and enjoy!

Adapted from: Will Cook For Smiles

Green Chile Chicken Enchilada Soup

I love autumn for a multitude of reasons: Football, oysters, sweaters, boots, scarves, holidays, and last but not least, crockpot season. Fix it and forget it is so awesome for crazy days of shuffling my three year old from one thing to the next, cooking for my freezer meal business, and the endless chores of being a stay at home wife and mom. 

This is the best new soup I’ve tasted in a while. And today (after making it yesterday), it tastes even better!

Toss into crockpot:

10oz can green enchilada sauce, 1 can drained and rinsed northern beans, 2 cans drained and rinsed black beans, and 3 chicken breasts. 

Now add 1 undrained can of diced tomatoes, 8oz undrained diced fire roasted green chiles, 1tsp salt, 1/4tsp pepper, 4tsp chili powder, 1tbl cumin, 3/4tsp paprika, a handful of chopped cilantro, and 2 cups of chicken broth (I prefer reduced sodium bone broth). 

Cover and cook on low for 6-8 hours until chicken easily shreds. 

Remove chicken from crockpot and cube 8oz of cream cheese (I prefer the Greek yogurt variety. It’s much healthier and tastes better in my opinion). Turn your crockpot to HIGH, and add in the cubed cream cheese to melt for 30 minutes. 

Add your chicken back in once cheese has melted and serve. We topped ours with avocado, Greek yogurt, cilantro, and jalapeños. 

For extra goodness, try making your own tortilla chips. Use a pizza cutter to quarter yellow corn tortillas. Brush both sides with EVOO and sprinkle with sea salt. Bake at 350 on a baking sheet until edges begin to turn brown. Yum.😋

Adapted from: Chelsea’s Messy Apron