Chicken Bacon Broccoli Ranch Foil Packets

Howdy from Austin!
I have been gone FOR-EVER I know...packing, house hunting, moving, road tripping, hotel-ing.  Technically, I am still not even back...I am battling the mind numbingly slllooowww hotel Internet to write this post.  Our house will not be ready until the 18th, so we have been hotel dwellers.  Oh.  My.  Hell.  I am so sick of hotel breakfasts and restaurant food, BLERG!
I was looking through some recipes I had saved up and saw this, and like Pavlov's pooches, I drooled.  It was so stinkin' good and I could possibly sell my pooch to have some now.

My sweet Bella

Awww, never mind, she's too cute...I miss her....she has been staying with Auntie Jan since we are doing the Urban Camping thing.  Urban Camping...it is when you cram 2 adults and 3 kiddos into a hotel room.  It sounds much more glamorous than it is.  Trust me. 

Anyway, it was scrumptious...seriously, what is not to love about chicken, broccoli, bacon, cheese, ranch, and a handy dandy foil packet?!?!  I highly recommend that you make it immediately, if not sooner!

Chicken Bacon Broccoli Ranch Foil Packets
Recipe Source:  the brilliant Cassie from Cassie Craves

• 1 package chicken-flavored stuffing mix prepared to package directions
• 4 boneless skinless chicken breasts
• 4 cups fresh broccoli florets
• 1 cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled
• 4 TBSP ranch dressing, yup the stuff out of the bottle

Preheat the oven to 400 degrees. Spray 4 sheets of heavy-duty aluminum foil with cooking spray.
Divide the stuffing mixture onto the center of each foil sheet.
Top stuffing in each packet with a chicken breast half, season with salt and pepper, then add 1 cup of broccoli. Sprinkle with 1/4 cup of the cheese and one slice of bacon, then drizzle with 1 TBSP of ranch dressing. Repeat with all packets.
Bring up foil sides and fold to seal, leaving room for heat circulation inside.
Place packets on a cookie sheet and bake 25 to 30 minutes. Remove packets and let stand 5 minutes. Cut slits in foil for steam before opening.

Boursin Roasted Chicken

FRIDAY!! Hip-hip-hooray!! For some reason, I have been a day ahead all week in my mind. I hate when I am so excited that it is Friday only to look at a calendar and realize it is in fact Thursday. Not to mention this week was the first week back in school for the girlie's since the 3-week-we-were-sick-the-whole-time-trackout. So, needless to say, our sleep schedule hasn't adjusted yet...just in time to change the clocks this weekend.

Anyway...
I made this recipe before the plague descended on our home. It was un-freaking-believable! This recipe is easy enough to make weeknights or fancy-pants enough for guests. If you have never had Boursin cheese, you are missing out! It is a super creamy, herb-y, garlic-y cheese that makes an appearance at our house A LOT. You can buy it most anywhere, but I have found the best prices for it to be at Trader Joe's, Costco, or Sunflower Market. The cheese makes such a luscious coating to the chicken, leaving it super moist and flavorful. Then the sauce that is left on the bottom of the baking dish is to die for. OH, btw, that is not lumpy mashed potatoes you see there, it is lumpy Mashed Cauliflower (doin' the whole low-carb/Paleo-ish thang)...I do not have an immersion blender (gasp) or a food processor (double gasp).
Anyway...
Definitely give this recipe a try...it is amazing!

Boursin Roasted Chicken
Recipe Source: Emeril Lagasse

• 1 TBSP Extra Virgin Olive Oil
• 1 (3 1/2 to 4-pound) whole chicken
• Salt and freshly ground Black Pepper
• 2 (5.2-ounce) packages Boursin Cheese

Preheat oven to 400 degrees F. Coat the bottom of a roasting pan or shallow casserole dish with the oil.
Rinse the chicken well under cold running water and pat dry with paper towels. Season the chicken well, inside and out, with salt and pepper. Place the chicken in the prepared roasting pan and place 1 whole block of cheese inside the cavity of the chicken. Cut the remaining block of cheese into fourths and pat 1/4 of the cheese spread over the breast portion of the chicken. Allow the remaining 3/4 of the block of cheese to sit out at room temperature while the chicken is roasting.
Place the roasting pan in the center of the oven. After about 10 minutes, once the cheese has softened and begun to melt on the top of the chicken, remove the pan from the oven, and using the back of a spoon, spread the Boursin all over the chicken. Return the pan to the oven and roast for 25 minutes, until the chicken is golden brown on top.
Remove the pan from the oven and turn the chicken over so the back is now facing up. A small amount of cheese will probably begin to ooze out of the chicken cavity at this point, so take a bit of it and spread it all over the back side of the chicken. Return the pan to the oven and roast until the back side of the chicken is golden brown, about 25 minutes.
Remove the pan from the oven one more time. Reduce the oven temperature to 375 degrees F and turn the chicken over again, so the breast is once again facing up. Continue to cook until the chicken is done, 20 to 30 more minutes. Test for doneness by inserting a knife at one thigh joint and making sure that the juices run clear.
Remove the chicken from the oven and transfer to a platter or cutting board. Set aside, loosely covered with aluminum foil. Carefully remove and discard as much rendered fat from the roasting pan as possible. Add 1/2 cup hot water and the remaining cheese to the roasting pan. Remove any remaining melted cheese from the cavity of the chicken and add to the roasting pan.
Carve the chicken into serving pieces, allowing the juices from the chicken to run onto the platter. Add the juices to the roasting pan and mix well with the Boursin, drippings, and water. Serve the sauce spooned over the carved chicken.
ENJOY!

This recipe has been linked at:
Tidy Mom
Simply Sweet Home
The Country Cook
Jennifer Cooks

Rosemary Ranch Chicken Kabobs

It is about this time of  year that I CAN'T WAIT for summer and grilling weather.  I am sick of the heavier-type comfort food and am ready for the lighter fare you get when the temperatures are soaring.  I found this recipe on Pinterest and immediately put it on my menu for the week.  I am so glad I did...it was AMAZING!  I paired it with some veggie kabobs that I brushed with some Extra Virgin Olive Oil and seasoned with some herbs, salt, and lemon pepper.  Seriously fabulous!

Rosemary Ranch Chicken Kabobs
Recipe very slightly adapted from:  Allrecipes

• 1/2 cup Extra Virgin Olive Oil
• 1/2 cup Ranch Dressing
• 3 TBSP Worcestershire Sauce
• 1 TBSP minced Fresh Rosemary
• 1 tsp Salt
• 1 tsp Lemon Juice
• 1 tsp White Vinegar
• 1/2 tsp fresh ground Black Pepper, or to taste
• 5 skinless, boneless Chicken Breasts - cut into 1 inch cubes

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, and pepper.  Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.

Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

This recipe has been linked at:
Jennifer Cooks
The Country Cook
Simply Sweet Home
Tidy Mom

Japanese Steakhouse Chicken and Veggies with White Sauce

While I was looking through some of my favorite blogs for some recipes that were low carb/low sugar, I came across this gem from Amber of This Mommy Cooks.  I put it on my menu plan immediately for the week and could not wait to try it.  Well, it certainly did not disappoint.  This is an A-MAZING recipe.  While it may seem like a simple stir-fry, this White Sauce is OUT OF THIS WORLD!  Now, this recipe will take a little advanced planning since you need to make the sauce the night before.  It isn't optional, it needs that long for the flavors to completely transform the taste of the sauce.  Just trust me on this.  You can use any veggies you would like in this dish.  I used a combo of mushrooms, zucchini, a few red pepper slivers,  broccoli, and cauliflower.  I seriously could not get enough dipping the chicken and veggies in the sauce.    Don't hesitate to try this one right away!

Japanese Steakhouse Chicken and Veggies with White Sauce
Recipe very slightly adapted from:  This Mommy Cooks

• Chicken, cut into bite size pieces (or any meat you choose)
• Salt
• Lemon Pepper
• Choice of veggies, cut into bite sized pieces
• Soy Sauce (I used 1-2 TBSP total) 
• Oil of choice

White Sauce

• 1-1/4 cup real mayonnaise (Hellman's or Duke's)
• 1/4 cup water
• 1 tsp tomato paste
• 1 TBSP melted butter
• 1/2 tsp garlic powder
• 1 tsp sugar
• 1/4 tsp paprika
• 1/4-1/2 tsp Sriracha Sauce (you could also use cayenne pepper sauce) 

For the White Sauce:
The night before you want to serve this, make the White Sauce by using a fork or a whisk to combine all ingredients together until mixed and the sauce is smooth. Refrigerate overnight for the flavors to blend.
For the chicken and veggies:
In separate pans, heat a small amount of oil. Season chicken with salt and Lemon Pepper.
Cook chicken, careful not to over cook, add some real soy sauce to taste. For the vegetables, you pretty much do the same thing. Slice up your chosen vegetables, and place in heated oil, season with a little Lemon Pepper and Soy Sauce. Cook until still slightly crisp.

This recipe has been linked up at:
This Chick Cooks
Jennifer Cooks
The Country Cook
SImply Sweet Home
Tidy Mom

Bourbon Street Chicken

Yuuuppp! 
HA!  Anyone who watches "Storage Wars" just said that in Dave Hester's nails on a chalkboard voice. 
Anyway, back to the YUP.  I meant to go on and say "YUP, just like the Bourbon St. Chicken you get in the mall."  It is scrumptious.  It is simple.  The only change I will make next time I make it is to use chicken thighs instead of breasts.  The mall uses dark meat and I just feel like dark meat stays oh-so moist.

Bourbon Street Chicken
Recipe slightly adapted from:  Big Oven

• 2 pounds boneless skinless chicken breasts OR boneless skinless chicken thighs, cut into bite sized pieces 
• 1 -2 TBSP Olive Oil 
• 1 Garlic Clove, crushed
• 1/4 tsp Ginger (I used dried ginger powder) 
• 1 tsp Sriracha Sauce 
• 1/4 cup Apple Juice
• 1/3 cup Light Brown Sugar
• 2 TBSP Ketchup
• 1 TBSP Apple Cider Vinegar
• 1/2 cup Water
• 1/3 cup Soy Sauce
• 1 TBSP Cornstarch (to thicken sauce if desired)

Heat oil in a large skillet.

Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, aside from cornstarch, heating over medium heat until well blended and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes uncovered.
If you want a thicker sauce, combine 1 TBSP of cornstarch to 1 TBSP water.  Add to sauce and stir to thicken.
Serve over hot rice.

This recipe has been linked up to:
This Chick Cooks
Country Cook
Tidy Mom
Simply Sweet Home

Chicken Suiza Melts

I don't know about you, but I am still recovering from Christmas and New Years...in fact, my tree and decor is still up (((gasp!)))  It doesn't help that I tweaked my lower back this week and ended up on a heating pad for the first part of the week.  Whatever the reason, my house is still thrashed and I still feel like I ran a 2 week race.   It is times like this (as well as many other times our crazy schedule has us running, running, running), I love a super quick and easy meal that is super tasty for the entire family and makes minimal mess.  This recipe definitely fits that bill.  I made the kiddos little sliders using Hawaiian Sweet Rolls and made ours using store bought Kaiser Rolls.  This delicious 15-minute ditty is a definite repeat for sure!

Chicken Suiza Melts
Recipe Source:  Cassie Craves via Everyday with Rachael Ray

• 1 TBSP extra-virgin olive oil
• 1 small red onion, chopped
• 2 cloves garlic, chopped
• Juice of 1 lime
• 1 TBSP honey
• 1 1/2 cups store-bought tomatillo salsa or salsa verde
• 1/2 cup sour cream
• 1 rotisserie chicken, skin discarded and meat shredded
• 4 crusty sandwich rolls, split
• 4 slices Monterey jack cheese

Preheat the broiler. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the lime juice and honey, then stir in the salsa and heat through. Mix in the sour cream. Stir in the chicken to coat.
Pile the chicken mixture on the roll bottoms. Top with the cheese and broil to melt.

This recipe has been linked up at:
The Country Cook
Tidy Mom
Simply Sweet Home
This Chick Cooks

BBQ Chicken and Pineapple Quesadilla

This combination worked beautifully, amazingly, and scrunptiously.  Seriously, don't even question this one, just try it!

BBQ Chicken and Pineaaple Quesadilla
Recipe slightly adapted from:  Pioneer Woman

• 8 Flour Tortillas
• Butter
• 1-2 cups Grilled Pineapple.  I used the canned Dole Tropical Gold, each chunk sliced in half once grilled
• 3 whole Boneless, Skinless Chicken Breasts
• Salt And Pepper, to taste
• Optional, Cajun or Creole Seasoning
• 3 cups Monterey Jack Cheese, Grated - I used a Cheddar, Jack, and Mozzarella blend
• 1 whole Jalapeno, Sliced - I grilled my slices to mellow them out a bit
• Cilantro, chopped - to taste
• 3 Tablespoons Barbecue Sauce, more to taste - My favorite is Bullseye original

Preparation Instructions
(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)
(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)
Sprinkle with salt and pepper and Cajun or Creole spice.  Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle over medium heat and put sizzling butter in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You'll have four complete quesadillas at this point.)
Add to a heated oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.  Black beans and rice make a GREAT side!

This recipe has been linked up to:
This Chick Cooks
The Country Cook
Tidy Mom
Simply Sweet Home

Outback Steakhouse Alice Springs Chicken....a copycat recipe

It seems the older I get, the more unimpressed I get with restaurant food.  The concept is good, but somehow the execution just isn't there.  More often than not, I end up leaving a restaurant thinking "I could have made that".  So, it should come as no surprise that I love copycat recipes.  Can I just say, this was one tasty chicken dish!  I mean come on, what is not to love...chicken in a delightful honey mustard marinade that makes it insanely juicy, sauteed mushrooms, bacon, cheese?!?!  Also, as impressive as the dish seems, it is surprisingly easy to put together. 

Outback Steakhouse Alice Springs Chicken
Recipe Slightly Adapted From:  A Treasury of Top Secret Recipes by Todd Wilbur

• 4 Skinless, Boneless Chicken Breasts
• 3 TBSP Extra Virgin Olive Oil, divided
• 2 cups sliced mushrooms (10-12)
• 2 TBSP Butter
• 1 clove garlic
• salt and pepper to taste
• 8 slices bacon, cooked
• 1 cup shredded Cheddar Cheese
• 1 cup shredded Monterey Jack Cheese

For the Honey Mustard Marinade

• 1/2 cup Dijon Mustard
• 1/2 cup Honey
• 1 1/2 tsp vegetable oil
• 1/2 tsp lemon juice

Whisk together the Honey Mustard Marinade ingredients either by hand, hand mixer, or blender until well combined.
Place defrosted Chicken Breasts into a gallon-sized Ziploc bag and pour 2/3 of the marinade over top, making sure all the chicken gets covered by sauce.  Place remaining 1/3 Honey Mustard Marinade in the refrigerator.  Once it is nearing the end of the marinating time, cook your bacon and set aside.
Preheat oven to 375 degrees. 
In a skillet over medium heat, heat up 2 TBSP of the Olive Oil.  Sear the chicken 3-4 minutes per side and remove to a baking dish. DISCARD Ziploc bag with marinade!
While the chicken is searing, heat Butter and reserved Olive Oil in a saute pan.  Add sliced mushrooms and allow to saute until soft and brown.  Near the end of the saute time, add Garlic Clove and cook until fragrant.
Once in the baking dish, brush each chicken breast with some of the reserved Honey Mustard Sauce, saving any leftover for serving if desired.  Stack 2 slices of bacon on each chicken breast, creating an "X".  Spoon the mushroom mixture onto the bacon, making sure to coat each breast evenly.  Spread 1/4 cup Monterey Jack Cheese and 1/4 cup Cheddar Cheese on top of the mushrooms. 
Bake the chicken for 8-10 minutes.
ENJOY!!!

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
This Chick Cooks
Eat at Home

Chicken Pillows

Keeping it short and sweet today.
These fancy-shmancy looking little numbers are as easy as they are scrumptious.  The filling is so adaptable, my mind has been racing since I originally made them of all the wonderful tweaking I could do!

Chicken Pillows
Recipe Source:  Another spectacular one from Holly at Life as a Lofthouse

• 2 cups Chicken, cooked and shredded
• 4 ounces Cream Cheese, softened
• 1 TBSP Butter, softened
• 1/2 TBSP dried Chives
• 1/2 TBSP dried, minced Onion
• Salt and Pepper, to taste
• 1- (8 oz) can Pillsbury Crescent Roll dough
• 1/4 cup Butter, melted
• 1 cup Italian Breadcrumbs

GRAVY:

• 1 can Cream of Chicken soup
• 1 packet Chicken Gravy mix
• 3/4 cup Water

Preheat oven to 350 degrees. Lightly grease a cookie sheet with cooking spray and set aside.
Mix together the softened cream cheese and 1 tablespoon butter. Add in chicken, chives, onion and season with salt and pepper.
Unroll your crescent dough and press together two triangles to create one rectangle. Make sure you press together the perforations well so your filling wont ooze out. You should have 4 rectangles total.
Spoon about 3 tablespoons of chicken mixture into the center of rectangle. Fold each corner over the center of filling. Press together to cover filling entirely. Shape into a ball. Repeat with all rectangles. Once all pillows are formed, dip each into the melted butter, and then coat in breadcrumbs. Shake off excess. Place each coated chicken pillow onto the greased cookie sheet.
Bake for 20-25 minutes or until golden brown.
While chicken pillows are baking, make the chicken gravy. In a small saucepan, mix together the cream of chicken soup, gravy packet and water. Bring to a boil, and then reduce heat to low and let simmer and thicken until ready to use.
Pour gravy over each chicken pillow, serve, and ENJOY!


This recipe has been linked up at:
Eat at Home
This Chick Cooks
Tidy Mom
Simply Sweet Home

3 Envelope Crockpot Chicken

I took the kidlets to go see the Smufs this weekend, or as my 4-year old likes to call them, the Smurps.   It has inspired a song...

"La, la, la, la, la, la it's so Smurfing hot...
La, la, la, la, la, la how can you Smurf the whole day long?
Sooo, la, la, la, la, la, la Smurf this Smurfing song!"

Sorry, the heat has left me a wee-bit-cranky and drained my song-writing mojo.
Moving on...

I tend to pick my meals lately based on how little heat it will create in the house which is why we spend most of the summer eating salads, grilled foods, and Crockpot meals. The recipe I am sharing today creates a flavorful, juicy piece of chicken cooked in a fantastic gravy....and did I mention it is silly simple?! You can throw this bad-boy in the Crockpot, go to the pool for the afternoon, and come home to a house that smells slap-your-sunburn GOOD!

3 Envelope Chicken
Recipe Source: Fantastical Sharing of Recipes

• 1 packet Ranch Salad Dressing mix
• 1 packet Italian Salad Dressing mix
• 1 packet chicken gravy mix
• 1 cup of water
• 4-6 boneless skinless chicken breasts

Place thawed chicken breasts in a cold Crockpot.
Combine the Ranch Dressing Mix, Italian Dressing Mix, and Chicken gravy mix with 1 cup of cold water. Stir to combine. Pour over chicken and cook on low for 4-6 hours or on high for 2-4 hours. Make sure and cook up some mashed 'taters, egg noodles, or rice to pour some of that fabulous sauce on!

This recipe was linked up at:
This Chick Cooks
Tidy Mom
Simply Sweet Home

Sticky Chicken Finger Wraps

THESE are one of my latest obsessions.  Obsession as in, we have had them several, SEVERAL times since my blogging-buddy and friend Holly from Life as a Lofthouse first posted about them.  Don't you just love Holly and all of her amazing eats?!  She definitely speaks my food language.  You already know how I feel about her Strawberry Chicken Salad!
These one of those things that I want each and every one of you to try, because it is that good.  If you hesitate, I want to show up at your door with a plate of them and force feed you...kidding....or am I?!
Slap yourself silly-simple to put together and versatile as well.  We have enjoyed them as a wrap/taco meal, we have enjoyed them without any toppings or wraps with a side of mac and cheese, and we have enjoyed them on top of a salad.  However you like it, they completely have rocked my little-ol-world!

Sticky Chicken Finger Wraps
Recipe Course:  Life as a Lofthouse

• 6 tablespoons Franks Original Hot Sauce.  It has to be Franks.  On another note, please don't worry about this being too spicy.  It isn't.  My kiddos were able to eat it, yet it had enough kick for the adults.  I highly suggest you try it as written before you make any adjustments.
• 3/4 cup Brown Sugar
• 4  TBSP water
• 8  fully cooked Breaded Chicken Fingers.  You can get these from your grocery store deli, or buy them frozen.  If using frozen, just make sure to bake them up before you start.  I like the frozen Chicken Strips you buy at Trader Joe's and the one's at Costco.
• 4 Flour Tortillas, burrito size.  I used Whole Wheat. 

TOPPINGS

• Shredded Cheese.  I use a Cheddar/Monterey Jack blend 
• Chopped Tomatoes
• Shredded lettuce
• Ranch Salad Dressing 

In a medium saucepan heat the hot sauce, brown sugar and water over medium heat until sugar is dissolved and sauce is heated thoroughly. About 5 minutes.
Place cooked chicken fingers in a large Tupperware. Pour in the sauce. Seal shut with the lid and shake to coat all chicken fingers with the sauce.
Place one to two sauce-coated chicken fingers onto the tortilla. Add desired amount of cheese, lettuce and tomato.  Drizzle a little bit of ranch on top, and Viola!  Perfection!

This recipe has been linked at:
Tidy Mom
Simply Sweet Home
This Chick Cooks
Eat at Home

Southwest Chicken Melts

My love for Hot Hoagies is no secret.  With the thermometer creeping up, and the need for light and easy meals going up with it, they are always high on the wish list for lunch and dinner.  I found myself-a-tweaking while making them and came up with a new twist that is truly spectacular.  Serve it with a salad, and/or some fruit, and you have a light and wonderful meal sure to please!

Southwest Chicken Melts

• 1 loaf french bread, cut lengthwise
• 2 cups cooked, shredded chicken (take some help from the store and get a store bought rotisserie chicken. You will use about 1/2 the meat to equal 2 cups)
• 1/2 cup mayo (you can use light)
• 1/2 cup sour cream (you can use light)
• 1 can (4 oz) diced green chilies, drained
• 1/4 teaspoon garlic salt
• 1/2 tsp onion powder
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/3 cup fresh cilantro, chopped
• 2 cups shredded cheese Mexican Cheese Blend

Preheat oven to 350 degrees.
Place french bread on large baking sheet.
Mix all topping ingredients together in a bowl.
Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
This Chick Cooks

Super Easy Apricot Chicken

When I was searching for some inspiration for things to do with the Costco-sized-bag-o-chicken-breasts in the freezer, I came across this one with high reviews.  Apparently, it is another of those "has been around forever" recipes that no one really knows who originated it.  I had never heard of it, which isn't too surprising since I have to have my 10 year old tell me what is musically "in" right now.  But now, I have the handy-dandy Sound Hound app on my phone so I don't have to look like the loser Mom who is yelling for Miss B to hurry up and listen to this song to tell me who sings it.  Oh yeah, my coolness stock just shot-up...I think.
Anyway, back to chicken.  This recipe had such amazing flavor, was incredibly juicy, and was a complete breeze to make as well!

Super Easy Apricot Chicken

• 4-6 skinless, boneless chicken breast halves
• 1 (1 oz) packet dry onion soup mix
• 1 (8-10 oz) bottle Russian-style salad dressing (not the creamy kind) Wishbone brand is the only brand I have found so far that is not creamy
• 1 cup apricot preserves

Preheat oven to 350 degrees.
Place the chicken breasts in a 9x13 baking dish or a 4 quart casserole dish. Mix the soup mix, dressing and preserves together, and pour over the chicken.  You can either do this right before baking, or cover it up and let it sit in the dish over-night or throughout the day and just throw it in the oven when you get home from work.
Cover dish and bake for 1 hour.

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen

Bowtie Teriyaki Chicken Spinach Salad

Guess who is guest blogging over at The Country Cook today?!  That's right....the Sigster, lol!
Head over and get the recipe for this wonderful NEW salad!
BOWTIE TERIYAKI CHICKEN SPINACH SALAD
While you are there, be sure to check out all the fabulous yummies Brandie has on her blog.
In case you have missed any of the previous links to whisk you away, click HERE

This recipe has been linked up at:
Eat at Home

Hawaiian Pineapple Chicken

I love pineapple.  I mean, I love, love, LOVE pineapple!  However, I am allergic to it.  You may remember the story of my adventures in Hawaii and how I found a type of pineapple I am not allergic to.  If not, you can read about it HERE.
Anyway, since finding a pineapple I can enjoy without my tongue swelling up, I have been enjoying it all over the place....breakfast, lunch, dinner, dessert, snack, brushing my teeth....just making sure you are paying attention.  So, when I saw this recipe, it went into my "try immediately" pile.
We all loved this recipe....kiddos especially.  Loved it so much there weren't any left-overs to fight over.  Of course, what is not to love about chicken swimming in a sweet pineapple sauce?! 

Hawaiian Pineapple Chicken
recipe slightly adapted from Jamie Cooks It Up!

• 4-5 chicken breasts cut into large strips
• 1/2 cup Flour
• 1 tsp Salt
• 1 TBSP Lemon Pepper
• 4 TBSP Coconut Oil (you could use olive oil as well)

For the sauce:

• 1 can (28 ounce can) Pineapple chunks in 100 % juice.  I use the Dole Tropical Gold
• 1 1/4 cup Pineapple juice (use the pineapple juice from the can, and add water to hit the 1 1/4 cup point)
• 3/4 cup Apple Cider Vinegar
• 1 tsp low sodium Soy Sauce
• 1/4 tsp ground Ginger
• 1 Chicken Bouillon cube
• 1 cup Sugar
• 2 TBSP Cornstarch
• 1 medium Red Bell Pepper, cut into 1 inch pieces (optional, not pictured)
• 1/2 medium Sweet Yellow Onion, cut into 1 inch pieces (optional, not pictured)
• Green Onion as a tasty garnish

Preheat oven to 375 degrees and prepare a 9"x13" baking dish with non-stick spray.
Preheat large skillet over medium-high heat and add oil. While skillet and oil are heating, mix together flour, salt, and lemon pepper. Once oil is hot, dredge chicken in flour mixture and quick fry the chicken until golden brown on both sides. Place chicken into the prepared baking dish.
Meanwhile, begin the sauce by bringing pineapple juice, vinegar, soy sauce, ginger, bouillon cube, sugar, and cornstarch to a boil in a saucepan over medium heat for 2-3 minutes, stirring occasionally.
Once all the chicken is in the baking dish, pour 2/3 of the sauce over top and bake for 30 minutes, flipping chicken after 15 minutes of cooking time.
While chicken is baking, quick stir-fry red pepper and onion together in a small bit of oil in a small skillet over high heat.
Once chicken has cooked for 30 minutes, take out of oven, flip chicken again and distribute pineapple chunks, onion, and red pepper over top of the chicken and pour remaining sauce over that.  Return to oven for an additional 15 minutes.
Serve over rice with a tasty garnish of green onion. 
ENJOY!

Food Facts:
This recipe was a tad subjective to get an accurate nutritional count on it.  Sorry :(  I don't want to give wrong information.    I estimated the calorie count to be 475 for 6 ounces of chicken, 1/4 cup sauce with some pineapple chunks, 1/2 cup brown rice, and various oil and breading.

This recipe has been linked up at:
Nikki's Nifty Knacks
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
This Chick Cooks
Eat at Home

Strawberry Chicken Salad

The lovely Holly from Life as a Lofthouse posted this salad a few days ago and I couldn't WAIT to try it.  So, I did. 
Then, I couldn't WAIT to share it with you. 
So, I am. 
This super simple salad was a total home run with the whole family.
As in, once our plates were clean, we were looking around for more.
As in, I contemplated using the rest of the strawberries I had to make this salad again instead of using them for strawberry shortcake like I promised the kiddos. 
ALSO, since you guys overwhelmingly liked the idea of nutrtional information on my recipes, make sure to check out the "Food Facts" at the end of the post.

Strawberry Chicken Salad
Recipe slightly adapted from:  Life as a Lofthouse 

• 1 - 2 TBSP Coconut Oil, (you could use Extra Virgin Olive Oil)
• 3 boneless, skinless chicken breasts, pounded thin (about 1/4"- 1/2") and even
• salt and lemon pepper to taste
• 1 10-ounce bag chopped Romaine Lettuce
• 12 large strawberries, sliced
• 4 TBSP sliced, toasted almonds.  I used Almond Accent's brand.
• 1 large green onion, sliced
• 1/2 cup Poppy Seed Salad Dressing.  I used the Brianna's brand.
• 1/4 cup Light Raspberry Vinaigrette.  I used the Kraft brand.

Brush a grill pan over medium-high heat with oil.  Season flattened chicken breast with salt and lemon pepper on both sides.  Add to pan and grill until cooked through, about 2-3 minutes on each side.  When cooked thoroughly, remove to plate.  Once cooled to touch, chop into bite sized pieces.
Meanwhile, in a small bowl, mix together the Poppy Seed Dressing and the Raspberry Vinaigrette.
Divide the lettuce between 4 plates.  Divide and layer chicken, strawberries, green onions, and almonds between the 4 plates.  Top with 2 TBSP salad dressing.  ENJOY!

FOOD FACTS
Per serving with specific brands and measurements:

• Calories:  357
• Total Fat:  14g
• Total Carbs:  16g
• Total Fiber:  3.8g
• Protein:  36.7g

This recipe has been linked up at:
Simply Sweet Home
Tidy Mom
Crazy Domestic
Mommy's Kitchen
Nikki's Knifty Knacks
Eat at Home Cooks
Eat at Home

Chicken Lettuce Wrap Rice Bowl

I ADORE the lettuce wraps you get at P.F. Chang's and Pei Wei.  Seriously adore.  I love the textures and the warm filling on the cold lettuce.  There are about a billion "copy cat" recipes on-line, but so many of them take about a 37 ingredients and are just more time consuming than going to Pei Wei for some curbside.  But this little masterpiece-o-mine is simple, simple, simple.  Seriously, the most time consuming part is chopping up the ingredients into teeny tiny pieces.  I also served it with both lettuce AND rice, though it would be good with just one or the other, but again, I love the textural and hot/cold party in my mouth.   So, time for your mouth and belly to do the happy dance!

Chicken Lettuce Wrap Rice Bowls

Recipe inspired by Dinners For a Year and Beyond

• 1 tablespoon canola oil
• 1 large red pepper, diced small
• 10 ounces mushrooms, white or baby Portobello, diced into pea sized pieces
• 3 green onions, sliced
• 3 garlic cloves, minced
• 4 boneless (2 pounds), skinless chicken breasts, diced small into pea sized pieces
• 1 can (8 ounce) water chestnuts, drained, diced small into  pea sized pieces
• 1/4 cup Teriyaki sauce
• 1/2 cup Hoisin sauce
• 1/2 tsp Sriracha sauce, this is mild-medium heat.  Add more if you dare!

Heat oil in a large skillet over medium high heat. Add red pepper, mushrooms, and green onions, saute for
until tender, about 4-5 minutes.   Add garlic and saute just until fragrant, about 1 minute. Add chicken to pan and cook until cooked through. This should only take 5-10 minutes.  Stir chicken and red pepper mixture occasionally while it cooks. Add water chestnuts. In a separate bowl, combine the Teriyaki sauce, Hoisin sauce, and Sriracha sauce. Pour sauce in skillet and stir to coat the chicken and vegetables. Continue cooking until heated through.
To serve, make a bed of lettuce on plate, top with steamed white rice and chicken wrap mixture. You can sprinkle with additional green onions.

This recipe has been linked up at:
Crazy Domestic
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
Eat at Home

Coq au Vin Fondue with BONUS - 2 Sauce Recipes

In case you missed the first course of our Fondue night at home, check out the Fiesta Cheese Fondue by clicking HERE and make sure and check back this weekend for the ULTIMATE Chocolate Fondue!

photo courtesy of cleferson

On to the main entree part of our fondue feast!
The Coq au Vin cooking style is my FAVORITE at the melting pot.  You cook a variety of bite sized meats, seafood, and vegetables in this amazing broth. 

Coq au Vin Fondue

• 3 ½ cups vegetable stock
• 2 Knorr vegetable stock bullion cubes
• ½ - 1 (to taste) cup burgundy wine
• ½ cup sliced mushrooms
• 1 TBSP garlic, minced
• 2 green onions, sliced

Things to cook:

• Mushrooms
• Small, bite sized potatoes
• Bite sized steak
• bite sized chicken
• Shrimp

Sauces:

• Teriyaki
• Sweet and Sour
• Cocktail Sauce
• BBQ Sauce
• Peanut Sauce (recipe below)
• Green Goddess Dip (recipe below)

What I usually do is double the recipe and cook in a pot on the stove top. When the mixture comes to a boil, I take out half of the liquid and put it into the electric fondue pot.
Make sure your fondue is cooking at a medium boil! 
I keep the one on the stove top simmering and add some whole mushrooms and quartered red potatoes. Since these veggies take longer than the meats, I like to get those going.
Place bite sized raw meat on separate plates...chicken, steak, and shrimp and serve with a variety of dipping sauces in bowls...sweet and sour, teriyaki, BBQ, peanut sauce (included below), cocktail sauce, etc.
Make sure the kiddos know to cook the chicken all the way through.
As soon as the veggies are tender from the stove, remove with a slotted spoon and serve as well. Green Goddess dip is AMAZING with the veggies (recipe also below) Keep the stock on the stove available for re-filling the fondue pot.

Peanut Sauce
recipe adapted from:  Tyler Florence

• 1 cup smooth peanut butter
• 1/4 cup low-sodium soy sauce
• 2 teaspoons red chili paste, such as Sriracha
• 2 tablespoons dark brown sugar
• 2 limes, juiced
• 1/2 cup hot water
• 1/4 cup chopped peanuts, for garnish

Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts.

Melting Pot Green Goddess Dip

• 8 ounces cream cheese, cut into slices
• 1/2 cup milk
• 1/4 cup sour cream
• 2 tablespoons finely chopped onion
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely sliced chives

In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth. Stir in sour cream, onion, parsley and chives. Refrigerate until cold. Use this dip for cooked veggies.

These recipes have been linked up to:
Simply Sweet Home
Tidy Mom
Frou Frou Decor
Mommy's Kitchen
Eat at Home

BBQ Chicken Soup

Sometimes, great things come out of those "whoops" moments.  Chocolate Chip Cookies, Ice Cream Cones, and Potato Chips were all "whoops" moments.  Now, I am not claiming my "whoops" as life changing as those, but it did work well for us!  I mis-read the amounts for parts of this soup, but thankfully, I was able to fix it...except that it basically doubled everything except the chicken and corn.  But guess what...we LOVED it!  And by "we" I mean, the hubby AND the kiddos.  It was a perfect broth to chunk ratio for us and the next day, we ladled the leftovers over a bowl of hot rice (not pictured above) and that was fabulous too!!  I also served this with some Monterey Ranch Bread, recipe coming later this week.  This was a great and welcome change to soup time, not to mention it is insanely fast and easy, easy, easy.

BBQ Chicken Soup

• 2 TBSP extra virgin olive oil
• 1 medium onion, finely chopped
• 2 TBSP fresh minced garlic
• 1can (11 ounces) corn with peppers, drained.  Also called MexiCorn.
• 2  cans (12 ounces each) White Chunk Chicken, drained.  Don't let this scare you!  I used Trader Joe's, but Swanson and Costco have a version that is great too.  You of course can always use diced or shredded chicken breast as well
• 3 cups low-sodium chicken broth
• 1 cup your favorite BBQ Sauce.  I used Bullseye Original.
• 1 tsp Kosher salt
• 1/2 tsp fresh cracked black pepper
• 1/2 tsp seasoned salt, i.e., Johnnie's or Lawry's
• 1/2 cup fresh cilantro leaves, chopped
• Optional:  steamed White Rice to ladle soup over

Heat oil into a medium pot over medium heat. When hot, saute onions for 5 minutes or until softened. Stir in garlic, corn and chicken breast; mix to combine. Pour in chicken broth, BBQ sauce, salt, pepper, and seasoned salt. Reduce heat to low and simmer for 10 minutes, add cilantro leaves and simmer an additional 5 minutes or until ready to serve.  ENJOY!


Recipe adapted from:  Picky Palate

This recipe was linked up at:
Nikki's Nifty Knacks
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
Delightful Country Cookin'
Eat at Home
The Country Cook

The ULTIMATE Chicken Fajitas

I don't know why I have hesitated to make Fajitas at home....something about the sizzling hot pan perhaps.  Or, something about every homemade Fajita I have tried has lacked a certain something.  It either has no seasoning or the packet seasoning that comes across as processed and salty to me.  But that all ends NOW!
I know it is incredibly presumptuous to call something the BEST or the ULTIMATE....but that is just how I roll...and that is how these Chicken Fajitas roll.  Or fold over.  Or whatever you like to do with them.  They are perfect and easy, and yes, the BEST!
Without further ado, let me introduce you to your next BEST:

ULTIMATE Chicken Fajitas

Marinade:

• ¼ cup fresh lime juice...do not use the bottled stuff (about 3-4 limes)
• 1/3 cup water
• 2 TBSP vegetable oil
• 2 large cloves garlic, minced
• 1 tsp salt
• 3 tsp apple cider or red wine vinegar
• 2 tsp soy sauce
• ½ tsp chili powder
• ½ tsp cayenne pepper
• ½ tsp liquid smoke (do NOT skip this...it completely makes this marinade!)
• ¼ tsp black pepper
• 1/8 tsp onion powder

Fajitas

• 1 1/2 pounds chicken breasts (about 3 large chicken breasts)
• 1 yellow onion, cut into thin strips
• 1 green pepper, cut into thin strips
• 1 red (or orange) pepper, cut into thin strips
• 1/2 medium onion, sliced.  I used red and Walla Walla Sweet Onion.
• 8 ounces fresh mushrooms, quartered
• 1 tsp soy sauce
• 2 TBSP water
• ½ tsp fresh lime juice (a quick squeeze of a cut lime)
• dash of salt and pepper

Combine all marinade ingredients in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.
After marinading, take chicken out of the bag and discard the marinade. Grill or broil the chicken 4-5 minutes per side. I used my indoor grill but you can certainly use your outdoor BBQ as well.  Remove from grill and tent with foil to keep warm.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion, mushrooms and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice chicken thinly on the diagonal and toss with the vegetables in the skillet. Serve immediately with flour tortillas and top with tomatoes, lettuce, guacamole, cheese, sour cream…the options are endless!


A BIG, hearty THANK YOU to Melanie from My Kitchen Cafe for again providing me with a FABULOUS recipe!

This recipe has been linked up at:
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
Nikki's Nifty Knacks