Tuesday, May 19, 2009

Best Lemon Chicken

Not sure where I first got the recipe but it seems to have originated from a Tyson Chicken bag, so says the never-lie-internet. And sorry there's no picture.

4 Boneless skinless chicken breasts
1/3 cup Fresh lemon juice
¼ cup Olive oil
2 tablespoons Finely chopped red pepper (optional)
1 tablespoon Dijon mustard
2 Garlic cloves, finely chopped
½ teaspoon Salt
¼ teaspoon Pepper

Combine lemon juice, oil, red pepper (optional)*, mustard, garlic, salt and pepper, reserve ¼ cup. Pour remaining marinade over chicken. Refrigerate 20 minutes.

Baste and grill, baby, baste and grill.

Or, to be more precise: "Preheat grill to medium or preheat broiler pan. Baste with reserved marinade. Grill (or broil 4 inches from heat source) 5 minutes. Baste chicken; grill 3 minutes or until golden. Turn chicken; baste, grill 6 – 8 minutes, or until juices run clear when thickest part of chicken is pierced and temperature on thermometer reaches 170F."

*Now, here's a culinary confession. When I first tried this recipe, I thought it meant "crushed red pepper" as in:
Not "chopped red pepper" as in:So, I almost dumped 2 Tablespoons of
in my marinade. Fate saved me and I did like 1/2 a Tablespoon, which was still a bit too much. Anyway, turned out spicy, but good. We now always make it with just a little less than a teaspoon of crushed red pepper.

A good thing to do is cut up the leftovers and put them over a salad the next day. The chicken is so flavorful that you don't even need to put dressing on it, just the chicken and the salady-stuff. Yum.

Wednesday, May 13, 2009

Chicken Corn Chowder

This is for you Sandy! Finally!!

1/4 cup butter
1/2 cup chopped onion
1-2 cups cooked, cubed chicken
2 cups chopped potatoes
1 cup chopped celery
1 grated carrot
2 cups chicken broth
1 can creamed corn
1 can corn
salt and pepper to taste
12 oz. evaporated milk

Saute butter, onion and chicken. Add remaining ingredients except evaporated milk and simmer until vegetables are tender. Add salt and pepper, remove from heat and stir in evaporated milk. Enjoy!

Easy Chicken Burritos with My Favorite Salsa

My sister made this chicken at a family gathering and everyone loved it. We were so surprised when we found out how easy it is to prepare. You can use the chicken for tacos, burritos, nachos...whatever. It's yummy! Sorry about the bad picture. Apparently my camera didn't focus very well.

1 Jar of La Victoria Salsa Verde (it's green)
Chicken breasts (however many you want. I put about two in for my family and it is more than enough.)

Just throw those two ingredients in the crockpot in the morning (I even put the chicken in frozen) and cook 4-6 hours. Shred with two forks and use any way you wish. I love to cook up some of those Costco tortillas and put the chicken in with some Lipton-Knorr Spanish Rice, lettuce, cheese and fresh salsa (recipe below). You could even add beans if you wanted. YUM!


5 tomatoes diced small
1 bunch green onions, sliced
2 garlic cloves, minced (I like 3)
1/2 bunch cilantro, chopped fine
3 jalapeno peppers, chopped fine (cut in half first and remove seeds and membrane and then rinse inside and out or you will have really hot salsa!) (and don't touch your eyes. i learned that the hard way!)
juice from 1/2-1 lemon (depending on the size of the lemon and what taste you prefer)
salt and pepper to taste

Combine all ingredients and gently toss. Adjust seasonings and refrigerate.

Ranch House Crockpot Pork Chops with Parmesan Mashed Potatoes

I saw this recipe on picky-palate.com and decided to give it a go. I must say it got two thumbs up from all who reside in my house. I guess that would actually be 8 thumbs up but whatever. Just try it. It may not be the healthiest recipe but it is worth it! ;)

I stole this picture off the Picky Palate website because my picture didn't look quite as tasty as hers. I hope that is okay and I don't get arrested or something. Ranch House Crockpot Pork Chops with Parmesan Mashed Potatoes

6 pork chops, 1/2 inch thick

1 packet dry Ranch Dressing Seasoning

10 oz can Cream of Chicken Soup

4 lbs peeled, cubed potatoes

5 Tablespoons real butter

1 Cup fresh grated Parmesan cheese

6 cloves roasted garlic (directions how to roast garlic below)

1- 1 1/2 Cups warm skim milk (any milk will do, I just happened to use skim)

1 Tablespoon salt, or to taste

1 teaspoon fresh cracked black pepper, or to taste

1. Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.

2. Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consitency.

3. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Eat!

Roasted Garlic

Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed.