TheKitchenCookie

  Grilled chicken is a favorite at our house and today was a sunny and beautiful Spring day so I thought why not try out something I've been rolling around in my mind?   The flavors worked well together and the kids and Lin gave it a thumbs up :). I made extra for yummy salads for lunches tomorrow.   3 cups Juice from Freshly Juiced Blood Oranges 1 cup Orange Blossom Honey 1/3 cup White Balsamic Vinegar 1/3 cup Olive Oil 3 Garlic Cloves 3 inches Fresh Ginger Root 2 Tablespoons Lite Soy Sauce 2 Tablespoons McCormick Perfect Pinch Asian Seasoning 12-14 Chicken Breasts, trimmed   I used my juicer for the oranges, garlic cloves, and ginger. Add the rest of the ingredients and pour over tenderized chicken breasts in a gallon or 2 gallon sized Ziploc bag. Refrigerate until about half an hour before putting them on the grill. Let them come to room temp before grilling.   Use the tenderizing method you l...

  I posted this recipe a couple of years ago but had forgotten how good it was. Today I did a remake and enjoyed it again for lunch with the addition of alfalfa sprouts and ground flax seeds. It was just as amazing as it was two years ago!   Enjoy!   3 cups chicken breast, roasted and diced 1 cup Savoy cabbage, thinly sliced then chopped ½ - ¾ cup celery, diced ¼ cup green onions, thinly sliced ½ cup sliced almonds 1½ teaspoons ground golden flax seed meal Dressing: 1 cup olive oil mayonnaise 2½ teaspoons mustard Stevia Salt and Pepper, to taste Milk, to desired consistency   Serve in a slightly hollowed out avocado half and on a bed of sprouts. Yum! To make it easier to scoop out with a spoon cut the remaining avocado in squares (leaving them in the shell) before placing the sprouts and a scoop of chicken salad on top.   ♥Blessings♥ 

  If you're looking for a tasty way to dress up a chicken breast, try these. Lin and I enjoyed them a lot! :)   1 chicken breast 1 Tablespoon + 1 teaspoon snipped and plumped Sundried Tomatoes 1 heaping Tablespoon Whipped Cream Cheese 1 heaping Tablespoon Crumbled Feta Cheese ¼ teaspoon minced garlic Fresh Rosemary, snipped   Melted Butter   Italian Flavored Panko Crumbs McCormick's Garlic and Herb Seasoning   Snip the tomatoes into little pieces and place into a small container. Pour boiling water over them to cover and allow to soak for about ten minutes. Drain well and place into a small mixing bowl.   Add the next four ingredients and stir together until well mixed. Make a horizontal cut into the chicken breast but don't cut all the way through. Stuff with the cheese mixture and close it up again.   Dip into melted butter and then into Panko Seasoning mixture and place in a shallow baking dish...

  Lin and I went out with friends last night to celebrate an anniversary, but I still wanted the kids to eat a decent, filling supper without spending a lot of time on it. This fit the bill quite perfectly and was very tasty too!   I had been to the grocery store in the forenoon and picked up some chicken legs quarters and some McCormick Perfect Pinch Original Chicken Seasoning . I seasoned the chicken in the forenoon with plain sea salt (to tenderize) on all sides and refrigerated it until late afternoon.   The Pampered Chef Bar Pan was perfect for this recipe. Spray pan with oil, arrange 4 Chicken Leg Quarters and fill in the spaces with Red Potato Chunks, Carrots , and Shallots that have been tossed in Garlic Oil and seasoned with the chicken seasoning .   Bake at 400° for 1 hour. Test chicken for doneness with an instant read thermometer. Push into thickest part of the thigh not touching any bone. It should read 165°. The garlic oil, seaso...

A week ago when we were sitting at the hospital through the long surgery that my Father-In-Law had, I kept thinking about a burger like this. I knew that it wouldn't 'go away' until I had made it and tasted it. I'm pleased to tell you that it is delicious and seems a bit spicier the longer it is in the fridge. This recipe makes 5 (¼ lb. each) burger patties and I prepared them all right away knowing that they would keep better that way. Because of the spicy and the black beans no one else here will touch them. They do not know what they're missing! But that only means I get to enjoy them longer. :) ¾-1 lb. ground chicken breast (approximately one whole chicken breast) 1½ cup black beans, drained, rinsed, and chopped ¼ cup red onions, chopped 3 Tablespoons chopped habenaros 1½ teaspoon Perfect Pinch Southwest Seasoning 1½ teaspoon Perfect Pinch Fiesta Citrus Seasoning 1¼ teaspoon lime zest 1/3 teaspoon cumin Combine all ingredients and form patties. B...

    I've been eyeing an Asian Spice blend at the grocery store for a long time and yesterday I decided it's pointless to keep resisting. I knew I would buy it eventually anyway. Just can't seem to resist new flavors.     I also picked up an Organic Roasting Chicken and decided to combine the two for supper. It turned out very tasty, moist, and delicious! And it was so easy!   I started by spatchcocking the chicken, which is really just a fancy name for cutting the backbone out of the chicken with a heavy duty kitchen scissors. I also cut into the breast bone from the top so the chicken would lay very flat. This makes so that you have lots of roasting surface and none of the skin is left soggy. And it seems to cook faster. I like it a lot!     Preheat oven to 425 degrees.   Line a shallow baking sheet with foil (for easy clean up) and spray with non stick spray. Rinse chicken well. Pat dry with paper towels. Then...

  The weather has been sunny and not cold enough to say we are in the middle of winter, so I decided to give them what they like best. Something fresh from the grill. MMM, it was delicious and they gobbled it right up! I think they wished there would have been more but there was plenty of salad and I let them have some bread and jelly to 'fill in the cracks'. :) They were happy and satisfied.   My husband and I are on a 24 Day Challenge and are in the 10 day cleanse phase of this so that means lots of salad, veggies, fruit and lean meat. Notice the absence of sugar? haha  The honey in this recipe is a bit of a stretch for that phase but I dislike cooking two different suppers for our family for the same evening so I decided to make my own rules. I only ate a little bit and ate plenty of salad and steamed broccoli. Good Girl! I know! :)   Anyway I got some chicken out of the freezer this morning thinking of a different recipe but somewhere between t...

  I'm always looking for different ways to make something good even better. I tried these several times before I was satisfied. They are super moist and delicious! And they bake in a hurry!   17-20 Chicken Tenders, trimmed   1½ cups Mayo 1 cup Buttermilk 1 Cup Grated Parmesan Cheese   16 oz. Italian Panko Crumbs 1 Tablespoon McCormick Garlic and Herb Seasoning 1 teaspoon freshly cracked Pepper 1 teaspoon salt   Trim the Tenders and set aside. Combine the next 3 ingredients. Place chicken Tenders into Mayo/Milk mixture. Make sure each piece is coated.   In a separate bowl combine the Panko crumbs and seasonings. Dredge each chicken piece in the crumbs and place on a parchment paper lined baking sheet and bake @ 375°-400° for 20-25 minutes, or until chicken is cooked through and crumbs are beginning to brown.   Serve with a salad for an quick, easy, and satisfying meal.   ♥Blessings!♥  

Tender & Juicy     Spatchcocked. Not necessarily in my everyday vocabulary but don't let that big word scare you. It's just a fancy term that means you take a roasting chicken and trim away the backbone and then the breast bone so that it is butterflied and you have more roasting surface. You will need a hefty, sharp kitchen shears for this.  When I went to season it I reached for my favorite seasoning, Perfect Pinch Garlic and Herb, only it wasn't there. I was out of it. So I decided to be very basic with it and used the ingredients that follow.   1 stick butter, melted 1 Tablespoon all purpose flour 1 Tablespoon dried Parsley flakes 2 teaspoons Seasoned Salt 7 lb. roasting chicken, spatchcocked, trimmed, and patted dry   Spray a large roasting pan or glass baking dish with non stick spray. Melt butter and stir in the parsley, flour, and seasoned salt. Place chicken in the pan and pour butter mixture over it making sure ...

There was a box of Corn Flakes hanging out in my cupboard for a long time. The kids prefer the sugar coated variety (I'm just as horrified with that fact as you are) and these were plain so no one ate them. I could have thrown them out but that didn't sit too well with me either, so I decided to roll some chicken strips in them. No one complained. They were actually quite happy to eat them! Served with crispy roasted waffle cut potatoes and a salad they all seemed satisfied... for a max of two hours. It was actually less time than that when my daughter was in the fridge getting an apple. I made her wait till snack time. AND if you are interested, Son #1 ate 3 eggs, 2 pieces of toast, 2 pieces of bacon, AND a bowl of cereal with milk for breakfast this morning before school and was wishing for orange juice! And sometimes I wonder what I'm doing wrong when the grocery bill rivals the national debt. Well, maybe not quite that bad but... anyway, ...

I planted one zucchini plant this Spring for the express purpose of recipes like this. I'm not a huge pasta fan so these are a nice replacement, and much better for you too. They also take less time to prepare which makes this dish an all around quick last minute option that is super tasty. I tried a few different recipes till I found a Carrabba's Copycat Recipe that I liked best at Food.com. I changed a few of the ingredient amounts to suit my tastes. It is delicious! Ingredients: 4 medium Zucchini, grated lengthwise 4 boneless, skinless chicken breast halves (I used the equivelent in chicken breast tenders) 4 shallots, chopped fine ½ lb. small button mushrooms, quartered ¼ cup dry Marsala ¼ cup heavy cream 1 teaspoon lemon juice Butter, for frying Salt and Pepper Peel and grate zucchini lengthwise until you get in to the seedy part. Set aside. In a sautè pan melt butter and brown the chicken tenders on both sides till golden...

I needed something quick and easy for a pregame supper so I looked through the fridge to see what my options were and came up with these. 1 whole chicken breast, shredded 1 Tablespoon chopped onion 2 Tablespoons Red Bell Pepper, chopped 4 ounces shredded Cheddar/Jack Cheese  1 cup loosely packed spinach, chopped ½-1 cup sour cream 1 Tablespoon Taco Seasoning Red Pepper Flakes Cumin 8 medium sized flour Tortillas Mix the first 9 ingredients, add enough sour cream to make the mixture stick together. Divide evenly between 8 tortillas place down the center of the tortilla. Roll tightly and lay on a parchment paper lined baking sheet seam side down. Bake at 375° for 8-10 minutes, turn and bake until crispy and heated through. I'm usually in a hurry for them to crisp and after turning them I turn the oven temperature to 400° and watch them closely. Serve with Sour Cream and Salsa.             ...

Betsy made me do it ☺ Or maybe I should say she made me want to taste it. I was making pizzas over the past weekend and decided to try this version along with a traditional one and a BBQ Chicken and Pineapple one. Very simple and uncomplicated but full of delicious flavor! My husband enjoyed it a lot! Son #3 and I were the only other lucky ones to try it. The leftovers were enjoyed for a quick supper another night. Leftover pizza is a good thing at our house. ☺ I made my own pizza crust and prebaked it. Spread Ken's Farmhouse Ranch Dressing generously over it. Top with Roasted/Grilled Chicken and Apple Wood Bacon (precooked) and CoJack Cheese (shredded) and sprinkle with dried Parsley Flakes. Bake at 400° till cheese is melted and beginning to brown. So Yummy! Thanks Betsy for the introduction! ~Be Blessed!~

This is what we enjoyed for our dinner tonight. Superb! So tender and delicious! Our schedule has been so crazy but eventually a person gets to a point where they need something normal in their schedule again. I was hungry for something grilled so I made this the normal in the midst of chaotic. I usually like to do our grilling when everyone is here to enjoy it with us but that didn't happen tonight. The two oldest had class socials and were not here over dinner time. I've been wanting to try something like this with limes so today I took time to put this together. My husband and son and I really enjoyed this but Serena did not eat more than a bite because she knew I had used limes for it. I'm pretty sure that if I would make a quesadilla for her tomorrow using the same chicken she would eat it without batting an eye. Finnicky. I dislike pounding chicken for various reasons so I usually take a sharp knife and cut small slits across the grain in the thicke...

Using a Sun Dried Tomato Tortilla and adding an avocado and some Cheddar CoJack cheese to some leftover Mango Chipotle Chicken I made a quesadilla for an easy lunch that was absolutely scrumptious! Butter 1 large Tortilla chicken and veggies, cut up ½ avocado, sliced thin shredded cheese sour cream On a skillet melt butter and spread in a big circle. Lay tortilla on the butter then flip over so both sides are buttered. Shred cheese over entire tortilla and place chopped chicken and veggies and avocado over one side. Heat over medium low heat until cheese is melted and the chicken is heated. Fold the cheese side up over the veggie/chicken side and continue to cook till the tortilla is lightly browned. Serve with sour cream. Enjoy! Joining the party here: six sisters stuff , metamorphosis monday ~Be Blessed!~

D-licious!! round 1 Remember a few years ago when people started marinating chicken for the grill in Italian dressing? Good stuff! We still love that! buuuut, being me, the same thing over and over gets boring, so I've been thinking and looking around, keeping my eyes open for fresh inspiration. Recently at the grocery store I spied some Kraft Mango Chipotle Vinaigrette, and the 'lights' danced a funny jig when I saw this I knew I had to give this a shot. The Chipotle gives it just a little kick but not too much. . So for round one I marinated some chicken tenders and veggies in this stuff, threaded everything onto skewers with bacon and fresh pineapple chunks and tossed it onto the grill. Voilà!! Delicious!! Then for round 2 (because we had this two nights in a row ☺) because of the unpronounceable ingredients in the bought stuff I decided it wouldn't be real hard to make my own marinade out of fresh, real food. That turned out equally delicious bu...

 Sizzle into Summer with some simple grilled chicken! If you are looking for a super easy, basic recipe for some really tasty, juicy grilled chicken that isn't loaded with lots of extra calories from a beefed up marinade, look no further. I had some boneless, skinless chicken thighs on hand and didn't want to make them like I usually do and suppertime was very near and I still had no plan. Can you identify to that panicky feeling? The kids usually have a bit of an after school snack but it's usually something like fruit or yogurt which doesn't last all that long and by 4:30 - 5:00 I'm usually hearing queries of  'what'sforsuppermomI'mstarving!' It takes a lot of food to fill up 3 teen boys in case you were wondering.☺ I was looking for some clues through a cookbook or two when I thought of this very easy lifesaver. My reason for no plan was entirely my fault and easy to explain. The weather has been gorgeous and who feels like cooking wh...

I'm loving my lunch today. Some of my favorite colors and flavors right there! I spent the morning on the truck with my husband (propane delivery) and it was chilly and windy so by the time I got home at lunch time I was hungry and ready to warm up! I tried a recipe last night for supper, for Chicken Marsala, and was not at all satisfied with it. Hate when that happens. Too much of this, too much of that, not enough flavor all around, so I think I'll by pass that one and find one that compares with the one I had at Carrabas. Yum! The kids were good sports and tasted it and okayed (except for the mushrooms ☺) it but I thought it was best without the sauce. So for lunch today I cubed a small piece and stir fried it with broccoli, spinach, red pepper, and shallots. Much better! I love the vibrant colors, too! Food is always better when it looks pretty :). Now that I've warmed up maybe I should go trim the roses at the shop, they are in dire need of att...

I spent the last few days preparing a Valentine supper for the youth group our boys are a part of. They are a fun, lively group of kids as are the two couples that lead them. There are always lots of laughs and good times when they are around! These easy enchiladas were a part of the menu. Ingredients: adapted from myrecipes.com 3 cups cooked, shredded chicken 2 cups shredded cheese, Cheddar and Jack are my choices* ½ cup sour cream 1 (4.5) oz. can chopped green chiles 1/3 cup fresh cilantro, chopped 5 oz. mild taco sauce 8 (8 in.) flour tortillas Cooking spray 1 can (10½ oz.) cream of chicken soup 12 oz. sour cream 1 cup shredded cheese Your choice of toppings * I like to shred the cheese and add Taco Seasoning to it and mix it for great flavor. Spray a 9 x 13 baking dish with non stick spray. Set aside.  Mix together sour cream and chicken soup. Spread a layer in the bottom of the baking dish. Stir togeth...

It doesn't get any easier than this! You know those yummy Rotisserie Chickens from the grocery store deli? Tender, juicy, and flavorful they are, but I always wonder what kind of preservatives lurk in all those juices. I've been seeing these around the web and have been making them for a little while now in my crock pot. Such a simple way to get such a moist roasted chicken! I love to have it on hand because of it's versatility...and because seemingly the children's love languages include quesadillas fairly often lately. ha 5 lb. chicken Olive oil Seasoning of your choice I used the Perfect Pinch Rotisserie seasoning. Remove chicken from it's wrapping and rinse. Pat dry with a paper towel. Spray or rub with olive oil and sprinkle generously with seasoning. Place in crock pot. Spray crock pot with non stick spray and add about 8 ounces of water to the pot. I don't like if the cooked chicken is in it's juices and I don't have a rack for the bottom ...