Crockpot salsa chicken

I made this today. 

2lb. Chicken, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded 



Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top.  Set on low and cook for 6-8 hours. The meat is cooked when it shreds. When ready to serve, break up the chicken with two forks and top with cheese and sour cream.

An added touch might be to serve it over rice. Enjoy!

From my kitchen to yours,

Chicken Tetrazzini! Something different!!

I asked a friend for this recipe after I really enjoyed it at her home.  Unfortunately I haven't made it in years so today as I was going through my saved recipes, this caught my eye, and  it was going to be a meal I would be making this week for sure.

I had made some chicken soup yesterday, using lots of good chicken breasts so I immediately put the meat to good use.   I didn't put any mushrooms in it because my family doesn't care for them.  I think they are a nice touch for taste and color.  I was a bit disappointed with the photos but take it from me it was Delicious!!!! My hubby said this would be something he would like me to make again.. Flavor from the 3 cheeses I added was by choice.  Swiss cheese was the cheese of choice for this recipe.  Enjoy!


Happy Baking and Cooking from my kitchen to yours!

3 cups cooked Rotini or spaghetti
1/4 cup butter or margarine
1/4 cup flour
1 1/2 cups chicken broth(can or carton is fine)
1 cup heavy cream
1/2 + cup shredded Swiss cheese
1/3 cup grated Parmesean cheese
2 1/2 to 3 cups cubed chicken ( Microwave or boil several boneless chicken breasts for easy cubing)
**drained canned chicken is an option
1/2 cup sliced mushrooms optional

Note: I also added about 1/4 lb. American cheese to it as well..

In a large saucepan melt butter and blend in flour.  Gradually stir in broth and cream.  Cook stirring constantly over low heat until sauce thickens.  Blend cheese and continue stirring until cheese melts.  Stir in remaining ingredients until heated through.  This meal is easily prepared on the top of the stove. * If you decide to finish it in the oven toss all and place it in an baking dish (325) for several minutes.  Top might become crusty so be careful.  .  Makes 4 servings.. Side salad a must!

Happy Cooking from my kitchen to yours,
 

M.J.

12/11/11
2/13/13

2/13/13

Don't count me out!

I'm still baking and cooking so don't give up on me.

I don't see comments. I guess it's because you choose not to but please keep checking this blog because I will continue to share kitchen tested recipes, my own photos and some helpful ideas and suggestions I think you might want to hear about.

I also have a Facebook group page.

It's called We Like to Bake and Cook Group.  Join and find out some new recipes and mouth watering photos. Everyone who joins can post their delectable delights!!

As always,

Stuffed chicken breasts!

Chicken seems to be a good choice if you want to watch your fat and calorie intake. There seems to be lots of recipes calling for chicken breasts..

Here is one I found and adapted to my liking.  I found it to be both interesting and a bit different using sun dried tomatoes..




1 pkg. frozen chopped spinach (cook, drain and push down with spoon to remove excess moisture)
1/4 cup chopped onion
1 clove minced garlic
1/2 tsp. red pepper flakes
2 tsp. olive oil
1 tsp. water
2 tablespoons drained sun dried tomatoes( recipe calls for dry packed sun dried tomatoes)
4 chicken cutlets( pounded and made as thin as possible)
1/2 cup chicken broth
1/4 cup grated Parmesan or Romano cheese

Cook spinach, drain and remove excess moisture.  Combine onion, garlic, red pepper flakes and 1 tsp. olive oil and water in medium size skillet.  Cook until onion is translucent and softened.  In a small bowl stir together onion mixture, cheese and spinach.  Set aside

Sprinkle chicken with sun dried tomatoes
Divide spinach mixture between cutlets
Roll tightly and secure with toothpick



Add remaining olive oil to skillet.  Add chicken and cook over medium to low heat turning until golden brown, about 10 minutes..

Add broth, cover and cook over low heat about 7 minutes more.  Uncover and transfer to plate..Cover to stay warm.  Boil juices until reduced and then slice chicken at an angle and spoon juices over  chicken.  Add a small green salad and enjoy a light meal..  

Happy Baking and Cooking from my kitchen to yours,

adapted from Prevention Magazine

1/9/12
1/3/14

Crispy Oven Baked (Fried) Chicken

 Re-Post  Healthy and tasty too!

Fried taste but baked!  Yum  I adapted this recipe from People magazine.

Note: Making a recipe that calls for buttermilk? Use this simple substitute, and you won't need to buy any:

Ingredients:

• Milk (just under one cup)
• 1 Tablespoon white vinegar or lemon juice

Preparation:

1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for. 

Happy Cooking from my kitchen to yours,

 M.J.
Recipe for Oven Baked (Fried Chicken)

1/3 cup 1% Buttermilk (I made my own with vinegar)  Easy to do:
1/4 cup fresh chives
1 tsp. Dijon mustard
1/4 tsp. hot sauce
4 skinless boneless chicken breasts (you can use bone-in chicken breasts)
Vegetable cooking spray
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup dry bread crumbs (I used Panko)
2 T. grated Parmesan or pecorino Romano cheese

Whisk together buttermilk and next 3 ingredients.  Add chicken to bowl;cover, refrigerate and allow to soak at least 30 minutes or overnight.
Preheat oven to 425. spray a rimmed cookie sheet with cooking spray. 

Remove chicken from buttermilk season with salt and pepper. Combine bread crumbs and cheese in a wide, shallow bowl.  Dip chicken in bread crumbs mixture turning once to coat well.  Place chicken on prepared baking sheet; generously spray with cooking spray.  Bake 25 to 30 minutes or until done.

Serve with lightly seasoned rice and a green veggie.  

From my kitchen to yours,

original 4/11/13
8/13/13
1/9/14