Salsa Verde Chicken

Ingredients

• 1 pound boneless, skinless chicken breasts

• 2 tablespoons olive oil

• 2 cups low-sodium chicken broth

• 1 cup salsa verde

• 1 cup heavy whipping cream

• 3 cups uncooked penne pasta

• salt and pepper to taste (about ½ teaspoon each)

• 1½ cups pepper jack cheese, shredded

Instructions

1. Cut the chicken into bite-size pieces (about 1-inch cubes). Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. When the oil is very hot, add the chicken in a single layer. Cook for 5 minutes, until golden brown, flipping once halfway through. Remove to a plate and set aside.

1. Add the broth, salsa verde, cream, uncooked pasta, salt, and pepper to the skillet. Stir to combine and bring to a boil. Cover, then reduce heat to low and simmer for 15 minutes.

1. Turn off the heat, then add the chicken and 1 cup of cheese to the skillet. Stir until smooth and creamy. Top with remaining ½ cup cheese and broil in the oven until golden brown and bubbly, about 3 minutes. Serve and enjoy!! :)

Garlic Broiled Chicken

Ingredients:
1/2 cup butter
3 tablespoons minced garlic
3 tablespoons soy sauce
1/4 teaspoon black pepper
1 tablespoon dried parsley
6 boneless chicken thighs, with skin
dried parsley, to taste

Directions:
Preheat the oven broiler. Lightly grease a baking pan.
In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.
Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.

Comments:
Alternative to broiling is baking at 375 for about 45minutes, stir about every 15 minutes and turn chicken over about half way through. Broiling will cause smoke due to the juices. To get the broiled look just broil at the end for about 5 minutes.

Anniversary Chicken

Ingredients:
2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish

Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

Chicken Pot Pie

INGREDIENTS
2 cups all-purpose flour
1 teaspoon salt
3/4 cup lard (shortening)
6 tablespoons cold water

1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon salt
black pepper to taste
2 tablespoons finely chopped onion
3 cups chicken broth
3 cups cooked chicken, chopped
3 carrot, finely chopped
3 stalks celery, finely chopped
1 cup frozen peas
1 cup frozen carrots
2 tablespoons fresh garlic


DIRECTIONS
In a large bowl, combine 2 cups flour and 1 teaspoon salt. Cut in lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.

Preheat oven to 400 degrees F (200 degrees C.)

In large skillet cook chicken, carrots, celery, onion and garlic. Cook until chicken is cooked through and vegetables are becoming soft. Add peas and carrots. Cook until warm through.

In a large saucepan, melt 1/2 cup butter. Blend in flour, salt, pepper. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened. Stir in chicken mixture. Mix well and pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.

Comments:
This was sooo good! The filling makes enough for 2 pans so I made 2 batches of the dough. Also on the pans I coated with egg white and then parmesan cheese on the inside and then egg white brushed on the top dough as well. Make sure to get the dough even when spread out and not too thick. We will definitely be makign this again in the future.

Chicken Broccoli Braid

INGREDIENTS
2 cups diced, cooked chicken meat
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
2 teaspoons dried dill weed
1/4 teaspoon salt
2 tablespoons slivered almonds
1/4 cup diced onion
2 (8 ounce) packages refrigerated crescent rolls or use the Crescent Roll Recipe Here
1 egg white, beaten



DIRECTIONS
Preheat oven to 375 degrees F (190 degrees F).
In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

Comments:
Made this for dinner tonight and it was YUMMY!! I did not have red pepper or almonds so those were left out. Used 1tsp Celery Seed instead of Dill Weed. Also, I cooked the chicken in the garlic and onion then added the broccoli in at the end to soften it so it wouldn't be crunchy. I used the homemade Crescent Roll recipe found HERE instead of the packaged ones. They gave it a bit of a sweet flavor that was really good. Just note on the crescent roll recipe you will skip the last step for rising. You will only let it rise the 1st time, then seperate it and roll it out and then add the ingredients from this. This will definitely get used again!

Maple-Garlic Pork Tenderloin

INGREDIENTS
2 tablespoons Dijon mustard
1 teaspoon sesame oil
3 cloves garlic, minced
fresh ground black pepper to taste
1 cup maple syrup
1 1/2 pounds pork tenderloin

DIRECTIONS
Combine mustard, sesame oil, garlic, pepper, and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade. Cover, then chill in the refrigerator at least eight hours, or overnight.
Preheat grill for medium-low heat.
Remove pork from marinade, and set aside. Transfer remaining marinade to a small saucepan, and cook on the stove over medium-low heat for 5 minutes.
Brush grate with oil, and place meat on grate. Grill pork, basting with reserved marinade, for approximately 15 to 25 minutes, or until interior is no longer pink. Avoid using high temperatures as marinade will burn.



Comments:

Made this for dinner tonight using chicken and baked it in the oven instead of using the grill. Not much I can say about it. The sauce wasn't bad. Served it over rice and it reminded me of like a peanut sauce. The chicken...was just ok. The meat wasn't nearly as tender as you would expect after marinating for 24hours. I think we may give it a shot just once more except using the pork this time and cooking it on the grill. I'll update comments if/when that happens!

Parmesan Chicken

INGREDIENTS
1/4 cup butter
2/3 (1 ounce) package dry onion soup mix
2/3 cup converted long-grain white rice
2 tablespoons and 2 teaspoons grated Parmesan cheese for topping
4 skinless, boneless chicken breasts
1 cup milk
1-1/3 (10.75 ounce) cans condensed cream of mushroom soup
salt to taste
ground black pepper to taste



DIRECTIONS
Mix together onion soup mix, milk, cream of mushroom soup, and rice in a medium bowl.
Lay chicken breasts in the bottom of a lightly greased slow cooker. Place one tablespoon margarine on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese.
Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.