I made this recipe a few days ago with the thought of finally using the fresh Chives growing in my garden.... I was craving a little mexican yet wanted to keep it mild for my boys.....
4-6 chicken breast split in half making them thinner
1/4 cup chopped chives
1 tsp dry celery flakes
1 tsp dry cilantro
1 tsp sea salt
1 tsp fresh black pepper
1/2 cup olive oil
mix all the spices and the oil together pour half over the chicken and marinate for a few hours in the fridge. Grill until nice and cooked.
Grilled Veggies
1 large onion quartered
2 large tomatoes quartered
1 clove garlic smashed
6 ears of corn
pour ramaining half of the marinade and let set until time to grill the chicken. Spray aluminum foil with non-stick spray and place on the grill. Pour vegetables and grill until they are done to your liking. We LOVE grilled corn here and this was really tasty with the chicken!!!!
Thursday, April 5, 2012
Friday, March 23, 2012
Cajun Curry Chicken
Here it is guys! sorry it's taken me so long to post.
6 chicken breast (cut into bite size pieces)
2 TBS curry powder
1/2 c honey
2-3 tsp cajun spice (I use Tony's OR Slap yo Momma)
3 TBS real butter
3 TBS water
3 TBS yellow mustard
3 tsp lemon juice
3 cloves of garlic crushed
Mix all the ingridients and pour over chicken in a baking dish.Stir making sure chicken is coated.
Bake covered on 350 for about 30-40 minutes OR until chicken is tender and no longer pink.
I serve this with white steamed rice OR Coconut steamed rice
6 chicken breast (cut into bite size pieces)
2 TBS curry powder
1/2 c honey
2-3 tsp cajun spice (I use Tony's OR Slap yo Momma)
3 TBS real butter
3 TBS water
3 TBS yellow mustard
3 tsp lemon juice
3 cloves of garlic crushed
Mix all the ingridients and pour over chicken in a baking dish.Stir making sure chicken is coated.
Bake covered on 350 for about 30-40 minutes OR until chicken is tender and no longer pink.
I serve this with white steamed rice OR Coconut steamed rice
Wednesday, February 1, 2012
Fettuccine Alfredo
1lb fettuccine boiled and strained
1/4 cup butter
4 cloves garlic, minced
3 TBS dry parsley
salt and pepper to taste
1 quart heavy whipping cream OR half and half (I use heavy whipping)
8 ounces Parmesan cheese
8 ounces fresh grated Romano cheese
In saucepan, saute garlic, parsley and butter lightly. Do not burn. Stir in whipping cream, reduce heat to low continue stirring about 2 minutes. Add Parmesan and Romano cheese's stirring untl Romano is nice and melted. Taste and add salt and pepper to your liking. I let it sit about 10 minutes allowing the sauce to thicken.
Serve this with grilled chicken or seafood of choice!
IF you are adding crabmeat you will add this right after the cheese has been nice and melted slowly cooking making sure the crab is cook! Enjoy!
1/4 cup butter
4 cloves garlic, minced
3 TBS dry parsley
salt and pepper to taste
1 quart heavy whipping cream OR half and half (I use heavy whipping)
8 ounces Parmesan cheese
8 ounces fresh grated Romano cheese
In saucepan, saute garlic, parsley and butter lightly. Do not burn. Stir in whipping cream, reduce heat to low continue stirring about 2 minutes. Add Parmesan and Romano cheese's stirring untl Romano is nice and melted. Taste and add salt and pepper to your liking. I let it sit about 10 minutes allowing the sauce to thicken.
Serve this with grilled chicken or seafood of choice!
IF you are adding crabmeat you will add this right after the cheese has been nice and melted slowly cooking making sure the crab is cook! Enjoy!
Sunday, January 22, 2012
Honey Chicken Wraps
3 boneless chicken breast cut into strip
1/2 c honey
1 Medium Onion sliced
2 TBS Tony's cajun spice
1 TBS dried parsley
1 c feta cheese crumbled OR shredded sheddar cheese
6 8 inch flour tortillas
4 TBS olive oil OR butter - Divided in half
1 c fresh spinach leaves (optional)
1 Jar Pace chuncky Salsa for dipping I also save the drippings from the chicken and it makes for a wonderful dip!
Heat 2 TBS olive oil until nice and hot add chicken cook until nice and white. Add Onions, honey, Cajun spice and Parsley cook until the onions start to get soft and chicken is fully cooked. Take your tortillas and start to fill them with a nice spoon full of the chicken mixture.... This is when you will add the cheese of your choice and the spinach. Roll into a nice burrito shape and set aside. Repeat until all the Tortillas and chicken has been used. Mean while you will heat a non-stick skillet with the remaining oil and add the Wraps and toast them being careful not to burn. A nice tip is to place the opening end down and this will seal your wrap making it easy to flip when ready and avoid it coming apart. Cut in half to make it easy to handle when eating. Serve with the salsa to dip and ENJOY! Also if you have a George Foreman you can use it to toast your wraps and it cuts your time in half!
1/2 c honey
1 Medium Onion sliced
2 TBS Tony's cajun spice
1 TBS dried parsley
1 c feta cheese crumbled OR shredded sheddar cheese
6 8 inch flour tortillas
4 TBS olive oil OR butter - Divided in half
1 c fresh spinach leaves (optional)
1 Jar Pace chuncky Salsa for dipping I also save the drippings from the chicken and it makes for a wonderful dip!
Heat 2 TBS olive oil until nice and hot add chicken cook until nice and white. Add Onions, honey, Cajun spice and Parsley cook until the onions start to get soft and chicken is fully cooked. Take your tortillas and start to fill them with a nice spoon full of the chicken mixture.... This is when you will add the cheese of your choice and the spinach. Roll into a nice burrito shape and set aside. Repeat until all the Tortillas and chicken has been used. Mean while you will heat a non-stick skillet with the remaining oil and add the Wraps and toast them being careful not to burn. A nice tip is to place the opening end down and this will seal your wrap making it easy to flip when ready and avoid it coming apart. Cut in half to make it easy to handle when eating. Serve with the salsa to dip and ENJOY! Also if you have a George Foreman you can use it to toast your wraps and it cuts your time in half!
Thursday, January 19, 2012
Chicken Enchiladas
1 lbs Jalapenos (boiled... KEEP WATER jalapenos have been boiled in)
4 cans cream of mushroom soup
4-6 chicken breast (boiled)
3 tsp cumin
2 large onions (finely chopped)
salt to taste
1 stick butter
2 TBS tony's cajun spice
4 lbs shredded cheddar cheese
40 OR more WHITE CORN tortillas (you get these in the Bread Isle in publix)
Take stems of Jalapenos, place in a medium size pot and boil for about 15 minutes or until jalapeno color gets a darker shade. let cool. Place in food processor and process until its a puree testure.
Boil Chicken, let cool and shred into small pieces. Melt butter sautee onions place chicken in there and mix nicely. Add cumin, tony's cajun spice and salt to taste.
Open all the cream of mushroom and place in a nice size bowl. Start adding jalapeno puree a little at a time and tasting often (with a clean spoon each time of course) once your spice is righ use the water the jalapenos were boiled in to thin the sauce to a nice spreadable consistency. Save the extra jalapeno puree for the ones who like their food to be a lot spicier.
OK... Heat oven to 375..... THINK lasagna here.... you will put some of the sauce at the very bottom of the baking dish. place Corn totillas to cover the bottom of pan. Pour some sauce to cover the tortillas NOT to saturate them.. Sprinkle chicken next then cheese and then Tortilla and repeat above directions until the pan is nice and full making sure not to over fill so you dont have a mess in your oven unless you wish to clean a BIG mess... trust me... don't over fill.
You bake covered for about 30 to 45 minutes until the sauce starts to bubble on the sides. uncover and bake for an additional 10 minutes or until the cheese is nice and golden. Enjoy!!!!!!!!
4 cans cream of mushroom soup
4-6 chicken breast (boiled)
3 tsp cumin
2 large onions (finely chopped)
salt to taste
1 stick butter
2 TBS tony's cajun spice
4 lbs shredded cheddar cheese
40 OR more WHITE CORN tortillas (you get these in the Bread Isle in publix)
Take stems of Jalapenos, place in a medium size pot and boil for about 15 minutes or until jalapeno color gets a darker shade. let cool. Place in food processor and process until its a puree testure.
Boil Chicken, let cool and shred into small pieces. Melt butter sautee onions place chicken in there and mix nicely. Add cumin, tony's cajun spice and salt to taste.
Open all the cream of mushroom and place in a nice size bowl. Start adding jalapeno puree a little at a time and tasting often (with a clean spoon each time of course) once your spice is righ use the water the jalapenos were boiled in to thin the sauce to a nice spreadable consistency. Save the extra jalapeno puree for the ones who like their food to be a lot spicier.
OK... Heat oven to 375..... THINK lasagna here.... you will put some of the sauce at the very bottom of the baking dish. place Corn totillas to cover the bottom of pan. Pour some sauce to cover the tortillas NOT to saturate them.. Sprinkle chicken next then cheese and then Tortilla and repeat above directions until the pan is nice and full making sure not to over fill so you dont have a mess in your oven unless you wish to clean a BIG mess... trust me... don't over fill.
You bake covered for about 30 to 45 minutes until the sauce starts to bubble on the sides. uncover and bake for an additional 10 minutes or until the cheese is nice and golden. Enjoy!!!!!!!!
Easy Pork Chops (crock pot)
4 nice size pork chops
2 stalks of celery thinly sliced
1 medium onion sliced
2 TBS minced galic
1 packet brown gravy mix
1 cup chicken broth
1 can cream of chicken
2 tsp season salt OR Tony's cajun spice
2 TBS dried cilantro
place the pork chops in crock pot. Place sliced onion and Celery on top. Mix brown gravy mix, cream of chicken, cilantro, season salt OR Tony's,minced garlic together and pour on top of pork chops, onion and celery cook on low all day and serve on a bed of Noodles, Rice OR Creamed Potatoes!!!!! Enjoy!
2 stalks of celery thinly sliced
1 medium onion sliced
2 TBS minced galic
1 packet brown gravy mix
1 cup chicken broth
1 can cream of chicken
2 tsp season salt OR Tony's cajun spice
2 TBS dried cilantro
place the pork chops in crock pot. Place sliced onion and Celery on top. Mix brown gravy mix, cream of chicken, cilantro, season salt OR Tony's,minced garlic together and pour on top of pork chops, onion and celery cook on low all day and serve on a bed of Noodles, Rice OR Creamed Potatoes!!!!! Enjoy!
Wednesday, January 18, 2012
Cream Cheese Chicken
2 3 boneless Sinless Chicken Breast
1 8oz Cream cheese
1 pack dry Italian dressing
2 tsp dry ranch powder
1 stick butter melted
1 cup chicken broth
1 cup chicken broth OR milk for thinning gravy at end
1 medium sliced onion (optional)
Steamed white rice
Place chicken in slow cooker and add water, butter and dressings. Cook all day until chicken is nice and tender. Take chicken out and Add the cream cheese and make sure its all nice and dissolved. This is when you will add the extra broth OR milk... I add Broth since I dont like it too rich. I serve this over steamed white rice, Corn and a green vegetable.
This dish is one of my family's absolute FAVORATE! The hubby will request this every once and a while if I have gone too long and not made it. Also if you do NOT have the ranch powder you can make it with out it and it is still exelent! the original recipe I was given actually didn't have it but since I am unable to follow a recipe (unless I'm baking a cake or making bread and even then I tend to get off the track) I also added the onion once when making it and it was great. I have added banana peppers during the summer and they are plentiful in our little garden.
1 8oz Cream cheese
1 pack dry Italian dressing
2 tsp dry ranch powder
1 stick butter melted
1 cup chicken broth
1 cup chicken broth OR milk for thinning gravy at end
1 medium sliced onion (optional)
Steamed white rice
Place chicken in slow cooker and add water, butter and dressings. Cook all day until chicken is nice and tender. Take chicken out and Add the cream cheese and make sure its all nice and dissolved. This is when you will add the extra broth OR milk... I add Broth since I dont like it too rich. I serve this over steamed white rice, Corn and a green vegetable.
This dish is one of my family's absolute FAVORATE! The hubby will request this every once and a while if I have gone too long and not made it. Also if you do NOT have the ranch powder you can make it with out it and it is still exelent! the original recipe I was given actually didn't have it but since I am unable to follow a recipe (unless I'm baking a cake or making bread and even then I tend to get off the track) I also added the onion once when making it and it was great. I have added banana peppers during the summer and they are plentiful in our little garden.
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