I cut this recipe from a coupon page! I'm not sure who wrote it, but it talks about a "Reynolds Kitchens Tip". The recipe calls for 4 to 6 bone-in chicken pieces, but I rarely buy chicken like that (mostly boneless skinless...) so I've changed that part of it. This is easy! Enjoy!
3-4 Chicken breasts or 4-6 chicken breast tenderloins
2 Tablespoons olive oil, divided
1 1/2 teaspoons dried basil
1 teaspoon dried rosemary
1 teaspoon garlic salt
4 medium red-skin potatoes, quartered (I've used russet, but red is best!)
1 package (8 oz) peeled baby carrots
1 medium onion, cut in eighths
Aluminum Foil (Heavy works best)
Preheat oven to 425 degrees. Line a 13 x 9 x 2 inch pan with foil (I've done it on a cookie sheet). Place chicken pieces in pan. Brush with 1 tablespoon olive oil. Combine basil, rosemary and garlic salt in medium bowl; sprinkle 1/2 of the herb mixture on the chicken. Add remaining olive oil, potatoes, carrots and onion to bowl with the herb mixture; stir to coat. Arrange vegetables in an even layer around chicken. Cover dish with sheet of foil; fold back one corner of cover for heat circulation. Bake 45 to 50 minutes or until vegetables are done and meat thermometer reads 170 degrees. Carefully remove cover. (Reynolds Kitchens Tip: To line pan, flip pan upside down. Press a sheet of foil around pan. Remove foil. Flip pan upright and drop foil inside. Crimp edges to rim of pan.) This tip works a little but in general the pan is bigger outside than inside so it's still a little difficult to put foil in a pan!
Saturday, December 20, 2014
Wednesday, November 19, 2014
King Ranch Chicken
This one's a hit every time I make it, Shane and everyone else who has tried it loves it. I got it from my old roommate, Amanda. I am not sure why it's called King Ranch Chicken, so don't ask, and there's not really many specifics on the amounts of everything, but I usually just eyeball everything anyway. It's mostly just personal preference.
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Ingredients:
1 package tortilla chips
cooked and shredded chicken breast
diced onion
grated cheddar cheese
chopped green pepper
1 tsp chili powder
1 tsp garlic salt
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes
Sour cream for topping
Grease a 9x13 pan, crunch tortilla chips and layer on bottom, cover with shredded chicken. Sprinkle onion, cheese, green pepper, chili powder, and garlic salt on top.
Mix separately: cream of chicken, cream of mushroom, can of tomatoes, and then spread on top of the casserole.
Cook for 30-45 minutes at 350 degrees
Serve with sour cream and more tortilla chips.
1 package tortilla chips
cooked and shredded chicken breast
diced onion
grated cheddar cheese
chopped green pepper
1 tsp chili powder
1 tsp garlic salt
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes
Sour cream for topping
Grease a 9x13 pan, crunch tortilla chips and layer on bottom, cover with shredded chicken. Sprinkle onion, cheese, green pepper, chili powder, and garlic salt on top.
Mix separately: cream of chicken, cream of mushroom, can of tomatoes, and then spread on top of the casserole.
Cook for 30-45 minutes at 350 degrees
Serve with sour cream and more tortilla chips.
Sunday, October 5, 2014
Paula Deen Gumbo MMMMM
OK so this recipe I didn't really alter at all (except the dutch oven: just a large pot on the stove worked fine) (which is really strange for me, I usually have to tweak something for lack of ingredients), the older kids LOVED it, but couldn't eat very much because it's so filling, and I think it was a little much for the little ones. Make sure you have time to make it, it's not a lot of effort, but you do need to be in the house for at least 3 hours (you can be doing other things, but you'll need to be present...) It tastes just as good the next day as the first, serve over rice and enjoy!
Total Time:
2 hr 40 min
Prep:
15 min
Cook:
2 hr 25 min
Yield:8 to 10 servings
Level:Intermediate
NUTRITION INFO
HEALTHY
Next Recipe
Ingredients
3 large boneless skinless chicken breast halves
Salt and pepper
1/4 cup vegetable oil
1 pound smoked sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
5 tablespoons margarine
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups hot water
5 beef bouillon cubes
1 (14-ounce can) stewed tomatoes with juice
2 cups frozen sliced okra
4 green onions, sliced, white and green parts
1/2 pound small shrimp, peeled, deveined and cooked
Directions
Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.
Total Time:
2 hr 40 min
Prep:
15 min
Cook:
2 hr 25 min
Yield:8 to 10 servings
Level:Intermediate
NUTRITION INFO
HEALTHY
Next Recipe
Ingredients
3 large boneless skinless chicken breast halves
Salt and pepper
1/4 cup vegetable oil
1 pound smoked sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
5 tablespoons margarine
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups hot water
5 beef bouillon cubes
1 (14-ounce can) stewed tomatoes with juice
2 cups frozen sliced okra
4 green onions, sliced, white and green parts
1/2 pound small shrimp, peeled, deveined and cooked
Directions
Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.
Saturday, September 20, 2014
Janell's Honey Wheat Bread
This is a wonderful way to use your Kitchen Aid Mixer. Amber, you will want one after tasting this bread. These directions are for using it in your Mixer.
Add in order to the mixer bowl:
2 1/2 C Warm Milk (I use skim)
2 T Sugar
2 t Salt
1/3 C Oil (I use Canola)
1/3 C Honey
3 C Bread Flour
Mix these ingredients with your paddle until well blended, then change to bread hook and add the rest while kneading with the hook:
3 C Wheat Flour
1/2 C Wheat Flour mixed with 2 T Instant Yeast
Knead with dough hook for about 10 minutes. The dough will come away from the sides of the mixing bowl. Grease another bowl with cooking spray and turn out your dough into the new bowl. Cover the bowl with a warm, wet cloth. If you have a heating pad, put the bowl on it with the setting at Medium High. Let rise for about 25-30 minutes. (The dough will be about double.) If you don't have a heating pad, you can put the bottom of the bowl in warm water for about that length of time (longer if the water cools down too much). Or you can just let it rise on the counter for 1 to 2 hours.
After it has risen, you take the dough and divide it into 2. Take the one half and roll it with a rolling pin into a rectangle about as wide as your loaf pan. Make it flat with all the air bubbles out. Then roll it up (short side), pinching it together as you go. Pinch the sides and place into greased loaf pans, pressing it down. Repeat for the second loaf.
Set them on the heating pad (or which ever way you did it the first time), covered with a warm, wet towel. Let rise until they reach the top of the loaf pan. With the heating pad, it only takes until the oven is warmed up. I turn on the oven to 375 degrees as soon as I've set them back on the heating pad.
Bake for 28 minutes.
When done, baste the tops with butter and turn out onto a cooling rack.
Add in order to the mixer bowl:
2 1/2 C Warm Milk (I use skim)
2 T Sugar
2 t Salt
1/3 C Oil (I use Canola)
1/3 C Honey
3 C Bread Flour
Mix these ingredients with your paddle until well blended, then change to bread hook and add the rest while kneading with the hook:
3 C Wheat Flour
1/2 C Wheat Flour mixed with 2 T Instant Yeast
Knead with dough hook for about 10 minutes. The dough will come away from the sides of the mixing bowl. Grease another bowl with cooking spray and turn out your dough into the new bowl. Cover the bowl with a warm, wet cloth. If you have a heating pad, put the bowl on it with the setting at Medium High. Let rise for about 25-30 minutes. (The dough will be about double.) If you don't have a heating pad, you can put the bottom of the bowl in warm water for about that length of time (longer if the water cools down too much). Or you can just let it rise on the counter for 1 to 2 hours.
After it has risen, you take the dough and divide it into 2. Take the one half and roll it with a rolling pin into a rectangle about as wide as your loaf pan. Make it flat with all the air bubbles out. Then roll it up (short side), pinching it together as you go. Pinch the sides and place into greased loaf pans, pressing it down. Repeat for the second loaf.
Set them on the heating pad (or which ever way you did it the first time), covered with a warm, wet towel. Let rise until they reach the top of the loaf pan. With the heating pad, it only takes until the oven is warmed up. I turn on the oven to 375 degrees as soon as I've set them back on the heating pad.
Bake for 28 minutes.
When done, baste the tops with butter and turn out onto a cooling rack.
Mexican Rice
Here is the Mexican Rice to go with the Honey-lime Enchiladas - also from Afton's friend. I really can't do the Enchiladas without this. They just complement each other and until I got this recipe, I couldn't find a Mexican or Spanish Rice recipe I liked.
1/4 C Olive Oil
1 1/2 C Finely Diced Onion
3 Cloves Garlic, minced
1 t Cumin
1 C Long Grain white Rice (I use my food storage rice)
1 (8 oz) can Tomato Sauce
2 C Water
1 t Salt
1/4 t Pepper
In a sauce pan over medium heat, saute onions in olive oil until soft, about 3 minutes. Stir in garlic and cumin and cook for an additional minute. Add rice, tomato sauce, water, salt and pepper. Bring to a boil, then reduce heat, cover and simmer 20 minutes, stirring once or twice during cooking. Add more water if necessary. When rice is tender, remove from heat and serve.
1/4 C Olive Oil
1 1/2 C Finely Diced Onion
3 Cloves Garlic, minced
1 t Cumin
1 C Long Grain white Rice (I use my food storage rice)
1 (8 oz) can Tomato Sauce
2 C Water
1 t Salt
1/4 t Pepper
In a sauce pan over medium heat, saute onions in olive oil until soft, about 3 minutes. Stir in garlic and cumin and cook for an additional minute. Add rice, tomato sauce, water, salt and pepper. Bring to a boil, then reduce heat, cover and simmer 20 minutes, stirring once or twice during cooking. Add more water if necessary. When rice is tender, remove from heat and serve.
Hone-Lime Chicken Enchiladas
I hope Afton doesn't mind me posting this recipe - her friend and neighbor brought this over after Logan was born and it was an instant favorite, so she got the recipe. It's easy and tastes the best. This is my favorite recipe at this time!
Oven: 350 Degrees
1/2 C honey
1/4 Cup Lime juice (squeezed from fresh limes is best, but 100% lime juice woks too)
1 T Chili Powder
1/2 t Garlic Powder
1 1/2 pound chicken, cooked and shredded (I use 10 to 12 frozen skinless, boneless, chicken tenders) You can use you crock-pot on low to cook your chicken (2 or 3 breasts) - more tender. I boil mine with some seasonings and it takes about 20 minutes.
Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and let sit in marinade for at least 30 minutes.
2 (10 oz) cans green enchilada sauce (Make sure it's green! Some places don't sell this - Wal-mart didn't until recently, I always found it at Cub Foods.)
1 C Half & half
Flour Tortillas
Shredded Colby Jack Cheese (I use a mixture of cheddar and colby jack)
Mix enchilada sauce with half & half. Spread roughly 3/4 C of the sauce in the bottom of a 9" x 13" baking dish. Fill flour tortillas with marinated chicken and shredded cheese, roo up, then place side-by-side in baking dish. Pour remaining enchilada sauce over the top of the enchiladas and top with more cheese. Bake for 25 - 30 minutes.
Stacey will actually eat this without the sauce (I keep 2 out for her) and it is one of her favorite meals...could be the sweetened meat.
Tastes great with guacamole and Mexican Rice (recipe to follow).
Oven: 350 Degrees
1/2 C honey
1/4 Cup Lime juice (squeezed from fresh limes is best, but 100% lime juice woks too)
1 T Chili Powder
1/2 t Garlic Powder
1 1/2 pound chicken, cooked and shredded (I use 10 to 12 frozen skinless, boneless, chicken tenders) You can use you crock-pot on low to cook your chicken (2 or 3 breasts) - more tender. I boil mine with some seasonings and it takes about 20 minutes.
Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and let sit in marinade for at least 30 minutes.
2 (10 oz) cans green enchilada sauce (Make sure it's green! Some places don't sell this - Wal-mart didn't until recently, I always found it at Cub Foods.)
1 C Half & half
Flour Tortillas
Shredded Colby Jack Cheese (I use a mixture of cheddar and colby jack)
Mix enchilada sauce with half & half. Spread roughly 3/4 C of the sauce in the bottom of a 9" x 13" baking dish. Fill flour tortillas with marinated chicken and shredded cheese, roo up, then place side-by-side in baking dish. Pour remaining enchilada sauce over the top of the enchiladas and top with more cheese. Bake for 25 - 30 minutes.
Stacey will actually eat this without the sauce (I keep 2 out for her) and it is one of her favorite meals...could be the sweetened meat.
Tastes great with guacamole and Mexican Rice (recipe to follow).
Monkey Bread
Saw this and thought I'd add it while I was adding the other posts. This is a fairly new recipe for me. I made it for a breakfast get together and it turned out great. It's easy to make but it takes time to cut the biscuits and to make sure they are all coated in sugar and cinnamon.
Preheat oven to 350 degrees
3 Cans Buttermilk Biscuits (non-flaky kind)
1 C Sugar
2-3 t Cinnamon
2 Sticks of Butter (1 C)
1/2 C Brown Sugar
Cut each biscuit into 4ths. Put sugar and cinnamon in a gallon ziploc bag, then add biscuit pieces, close and shake. After they are all coated, put them into a greased Bundt Pan.
Melt butter and put the brown sugar in and cook until they are combined. (You'll notice that the butter and brown sugar separate, so you heat them until they don't separate any more.) I don't remember how long this takes, but you need to stand there and stir until it does so the sugar doesn't burn or get too hard. Pour this over the biscuits in the Bundt Pan.
Bake for 30-40 minutes.
Preheat oven to 350 degrees
3 Cans Buttermilk Biscuits (non-flaky kind)
1 C Sugar
2-3 t Cinnamon
2 Sticks of Butter (1 C)
1/2 C Brown Sugar
Cut each biscuit into 4ths. Put sugar and cinnamon in a gallon ziploc bag, then add biscuit pieces, close and shake. After they are all coated, put them into a greased Bundt Pan.
Melt butter and put the brown sugar in and cook until they are combined. (You'll notice that the butter and brown sugar separate, so you heat them until they don't separate any more.) I don't remember how long this takes, but you need to stand there and stir until it does so the sugar doesn't burn or get too hard. Pour this over the biscuits in the Bundt Pan.
Bake for 30-40 minutes.
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