Barbecued Chicken

Last week was Memorial Day and I made a barbecued chicken recipe that I saw Tyler Florence make on his Food Network show. He is quickly becoming my favorite chef to watch. Anyway, the chicken was great, I even made the sauce from scratch. The only thing I did different was that I pureed it so that my kids wouldn't notice the onions.

Tyler Florence's Ultimate Barbecued Chicken. Enjoy!

Happy Cooking!

Chicken Fold-ups

2 c. cubed, cooked chicken
3 oz. cream cheese (they actually make that size of cream cheese)
2 T. butter
2 T. milk
1/2 tsp. salt
1/8 tsp. pepper
1 can crescent rolls

Topping:
1 T. butter
3/4 c. seasoned bread crumbs or crushed croutons

Cook and cube chicken. Mix cream cheese and 2 T. butter. Add milk, salt and pepper. Mix chicken. Press together 2 crescent rolls into a rectangle on an ungreased cookie sheet. Spoon filling onto the center of the rectangle and bring up the corners. Press corners together. Spoon the topping over them. You might need to press it into the top. Bake at 350 degrees for 20- 25 minutes. 4 servings.

I got this recipe from a friend, but I am unsure where she got it at. They are yummy!

Enjoy and Happy Cooking!

Lattice Top Chicken

1 pkg. (16) frozen California Blend Vegetables, thawed and drained
2 c. cubed chicken
1 c. milk
1 can (10 3/4) condensed cream of potato soup, undiluted
1/2 c. shredded cheddar cheese
1/2 c. french fried onions
1/2 tsp. seasoned salt
1 tube (8 oz) refrigerated crescent rolls

In a bowl, combine the vegetables, chicken, milk, soup, cheese, onions, and seasoned salt. Transfer to a greased 13X9X2 inch baking dish. Bake uncovered at 350 degrees for 20 minutes. Meanwhile, separate crescent dough into 2 rectangles. Seal perforations; cut each rectangle lengthwise into 4 strips. Working quickly, weave strips over warm filling, forming a lattice crust. Bake 15 minutes longer or until crust is golden brown.

The kids didn't LOVE it, but they ate it. Isn't that what is important? Kirk and I liked it, however. I got this out of the Taste of Home cookbook that I used last week. So far I have been impressed with it. Happy Cooking!

Smothered Chicken

I usually am going to just post once a week, but this is a bonus one!

4 boneless chicken breasts
1 green pepper (I pick 2 small peppers, one red and one green)
1 sweet onion
1 cup of sliced mushrooms
1 cup of shredded mozzarella (or other cheese)

Fry chicken and season as usual, with a little olive oil. (I just used Red Robin's seasoning and it was great!) Remove from heat. Saute onions and green peppers in the same pan over medium heat for 4-5 minutes. Add mushrooms and cook until all are tender, another 2 minutes. Add chicken back to the pan and top with the veggies. Top each piece with cheese and cover until melted. Serve over rice of your choice.

Variation #1: Slice the chicken breast after cooking and serve veggies, chicken and cheese on a hoagie style bun.

Variation #2: Top with marinara sauce before cheese and serve over pasta of your choice.

The kids don't like the veggies, but they like the chicken and rice. I usually throw some carrot sticks on their plate in that case. Kirk and I really like this and it smells yummy. I got this recipe in a recipe exchange that my cousin-in-law, Nicole did.

Chicken Tortilla Soup

4 Chicken Breast halves
2 15oz. cans black beans, undrained.
2 15 oz. cans stewed tomatoes
1 cup of salsa
4 oz. can chopped green chilies
141/2 oz. can tomato sauce
tortilla chips
grated cheese

Combine all the ingredients except chips and cheese in a large slow cooker. Cover. Cook on low for 8 hours. Just before serving, remove the chicken breast and slice into bite size pieces. Stir them into the soup. To serve, put a handful of chips into individual bowls. Ladle soup over chips. Top with cheese. (Our family also likes to top with a dollop of sour cream.)

I got this recipe from the Fix-it and Forget-It Cookbook. Great Recipe!

Chicken Pot Pie

1/3 c. butter
1/3 c. flour
1/3 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth (or 1 can)
2/3 c. milk
2 c. cooked chicken, diced
8 oz. frozen peas
3 med. potatoes
2 crust pie crust

Melt butter. Blend in flour, onion and seasonings. Cook over low heat, stirring until the mixture is bubbly. Remove from heat. Add chicken broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Gently stir in chicken and frozen peas. Add potatoes after partially cooking, peeling, and dicing. Prepare crust for a 2 crust pie. Pour filling into the bottom crust and cover with top crust. Form slits in the top crust for steam. Bake 30-35 minutes at 400 degrees.

You could microwave the potatoes for 5-6 minutes and let cool while preparing the filling.


I just made this last night and used my leftover turkey from Thanksgiving - Yum.
I got this recipe out of the Central Church of Christ cookbook, Griswold, IA, 1999