This recipe is a family favorite.  My mom made it a lot when we were growing up.  It's a delicious way to eat chicken.  You can serve it with potatoes, veggies, salad, rolls...anything really.  Any kind of chicken would work but I like to use chicken tenders because they bake fast.

12 chicken tenders

2 eggs

little bit of milk

2 sleeves Ritz crackers

1/2 packet Good Seasons Italian dressing mix

Crush up the Ritz crackers in a big ziplock bag.  Add the seasoning and mix well.  In a bowl, beat the eggs and milk.  Dip the chicken in the egg mixture and then coat with the Ritz crumbs.  Place in a baking dish.  Put a few dollops of soft butter on top. Bake at 350 for 30 minutes.  (Longer if you are using chicken breasts).

Green Chicken Enchilada Casserole

It's always good to have a few solid casserole recipes for those times when you need a good potluck item or when you take dinner to a big family.  Even better is having casserole recipes that are easy but still taste great!  I got this recipe from my friend/cousin (frousin), Kylie, at a big family picnic we had at the park in the Spring.  It tastes just like chicken enchiladas but without the hassle of rolling up enchiladas.  Yay!

1 1/2-2 cups cooked chicken (you can use canned, rotisserie or cook it and shred it yourself)

Cooked rice (I used 1 1/2 cups before cooked)

1 can green enchilada sauce (I used half of a big can)

1 can cream of chicken soup

1/2 cup sour cream

2 cups shredded cheese

salt/pepper to taste

1 tsp. garlic powder

pinch of oregano and cumin

onion, if desired

Mix all ingredients together in a big bowl using only half the cheese.  Pour into a 9x13 and cover with remaining cheese.  Bake at 350 for 30 minutes.

Favorite Chicken Marinade

We have been using this simple chicken marinade for years.  It makes for some awesome grilled chicken.  I like to use chicken thighs when we grill because they are so tender and juicy.

1 cup Sprite

1 cup soy sauce (I use low sodium)

1/2 cup oil (I use light tasting olive oil)

2 garlic cloves, minced (or garlic powder)

Put chicken in a big zip-loc bag.  Pour in the marinade ingredients and seal up the bag really good.  Move the bag around so the ingredients mix together and the chicken is all covered.  Keep in fridge until ready to grill.  Marinade at least a few hours or even overnight.  If you don't have access to a grill, you can also broil them on a cookie sheet in the oven for about 12 minutes on each side.

Teriyaki Chicken

We love this homemade teriyaki sauce!  I found this recipe in my ward (church) cookbook years ago.  It's so easy and so good!  I used to add the sauce to the chicken in the crockpot, but then I decided I liked it better when we added it right before serving.  That way it has more flavor.  Try it and see what you think!

1 Tbs. cornstarch

1/2 cup cold water

1/4 cup brown sugar

1/4 cup soy sauce

1/4 cup vinegar

1 garlic clove, minced

1 tsp. ginger (I used about half this much)

*Mix cornstarch and cold water until smooth.  Combine with the rest of the ingredients in a saucepan.  Stir over medium heat until thick and smooth.  Serve over chicken and rice.

DIY ROTISSERIE CHICKEN

First off, holy cow did we have the rain here in AZ. I think I'm right by saying we got 90% of our annual rainfall in 8 hrs. Consequently, we had lots of folks with flooding and leaking roofs.  We had a little roof leak, but compared to some with 3-4 feet of water in their homes, I have nothing to complain about.  We are grateful for the rain - just wish it had been spread out over a few more months!!

This is my favorite go-to chicken these days.  I have bought a lot of rotisserie chickens in my life, but I always feel guilty because I feel like I waste so much of it.  Except for the breast, drumstick and thigh meat, most of it goes in the trash.  Doing these breasts and thighs yields more meat and less waste - IMY (I feel so smart - I just learned that means "in my opinion")!! The best part is you can do all dark meat or all white meat, or a mixture of both.  Make sure you buy bone-in, skin-on.  The skin and bones give much flavor and keep the meet moist and tender. Make as much or as little as you like and freeze what you don't use.

DIY ROTISSERIE CHICKEN
(not really rotisserie)

3-4 bone-in skin-on chicken breasts or thighs, or mix
1 cube room temperature butter (not margarine)
chopped fresh rosemary (about 2 T)
coarse kosher salt
coarse black pepper


Heat oven to 450 and line a cookie sheet with aluminum foil. Do not omit this step - you will thank me later! Much easier clean-up.  Generously spray the foil with cooking spray

Thoroughly wash and dry chicken breasts and/or thighs.  Pat as dry as you can with paper towels.

In a small bowl mix butter and rosemary well.  Loosen the skin from the chicken pieces and smear a generous amount of butter under the skin of the chicken. I do this with my hands.  Turn pieces over and smear butter on the bottom of the pieces also.  You want all the chicken to be coated in butter.  Generously season the tops and the bottoms of the buttered chicken with the salt and pepper.  Place the pieces on the cookie sheet and bake in the 450 oven for approx. 30 min.  Cooking at this high temperature will roast the chicken and seal in the moisture.  Remove, cool and slice or shred.  You can leave the crispy skin on, or remove it.  

GRILLED HONEY LIME CHICKEN

I said a while back I was going to be more diligent about posting to this sad little blog - I lied.  A few things got in the way -like cooking for 150 girls (with 4 wonderful other friends) for a girls church camp.  I haven't wanted to cook or even think about going to the grocery. That is now in the history book and here is what we're having for dinner tonight.  Easy and yummy.  I didn't even have to make a trip to the store.  I'm serving with quinoa for me, white rice for husband. He's still living in the dark side!!  And we're having a few slices of avocado - can you even get enough of those things and some fresh watermelon.  Dinner is served!!

4 boneless, skinless chicken breasts (I pound them so they're even thickness)

MARINADE:
1/4 c. fresh lime juice (about two large limes)
2 t. lime zest
1/4 c. honey
2 T. olive oil
1 T. soy sauce
1 T. packed brown sugar
1/2 t. salt
1/2 t. black pepper
1/4 t. onion powder
1/4 granulated garlic or fresh (hate the smell of garlic on my hands - wimpy I know)
1/8 t. cayenne (yes, this makes it taste good - just a little kick)

Whisk all ingredients for marinade together.  Put chicken breasts in a Ziplock bag and pour in marinade, reserving about 3 T. to baste chicken with later. Don't keep marinade that has been on the chicken.  Marinate overnight or for 45 min.  Drain and discard marinade and grill over medium heat for about 6 minutes on each side.  Remove from grill and baste with reserved marinade.  Serve. 

Chicken Sausage Pasta

A year and a half ago, Brett and I flew to New York to visit Holly and see some sights in Palmyra and NYC.  On part of our flight, we sat next to a really nice man who we found out is the CEO of a natural and organic meat company called Bilinski's.  He told us all about his company and what they make and who sells it.  One of their products is chicken sausage and I had seriously never heard of such a thing.  (I don't get out much).  In my mind I was thinking, "ew that sounds gross," but I told him I would have to try that some time.  

Fast forward to last week when I was in Trader Joe's and I sampled some chicken sausage and it was good!  I decided I needed to give it a chance and make something with it for my family to try.  This is what they suggested at Trader Joe's and we loved it!

1 16 oz. bag of Farfalle pasta (I used about 3/4 of the bag)
1 jar pasta sauce (TJ's creamy tomato basil is our fave)
3 links chicken sausage, cut into bite-sized pieces (I used Italian flavored)
Mozzarella cheese, shredded

*Boil pasta according to package directions.  Drain pasta and then pour into a casserole dish.  Pour in the jar of sauce and mix together.  Sprinkle in sausage and mix again.  Top with some shredded mozzarella and bake at 350 for 25 minutes.

Another Chicken Tortilla Soup

We have some good chicken tortilla soup recipes on Becoming Betty, but I have one more to add.  We all like options, right?

I got this recipe from my good friend, Cara, who got it out of a Fry's recipe pamphlet.  It's been a little rainy here and I always want to eat soup when it's rainy, so I tried this recipe the other day and we loved it.  Add it to your soup recipe arsenal for those days when you just need something to warm you up.

1 onion, chopped
4 chicken breasts, frozen
1 can diced tomatoes
2 (4 oz.) cans green chilies
1 small can mild red enchilada sauce
2 cloves garlic, minced
1 can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
pepper to taste
1 bay leaf
10 oz. frozen white corn
cilantro, chopped (as much as you like)

*In your crock-pot, layer the chopped onion, chicken breasts, diced tomatoes, green chilies, enchilada sauce, garlic, chicken broth, seasonings and bay leaf.  Cook on low for 5-6 hours.  Then mix up the soup, shred up the chicken with a fork and knife, and add corn and cilantro.  Cook for another hour or so and serve with tortilla chips, avocado, shredded cheese and sour cream, if you'd like.

*I didn't write down all the can sizes as she was reading this to me over the phone, but they are all just regular sized cans, around 15 oz.  I actually made this on the stove, using already cooked, shredded chicken.  I let it simmer for about 30-40 minutes.

QUINOA CHICKEN PEPPERS & KALE

This is one of those dishes that you just "do" and it turns our right. I actually took several quinoa recipes I have seen and concocted my own version. I'm trying to eat "cleaner" and fool the husband into thinking it's good and not just healthy. He has an aversion to anything he thinks might be "healthy". To him, that means it tastes awful! Think--white bread, white rice, etc.

That being said, I haven't had luck getting him to eat this, but I'm working on it.  This is great heated up the next day.

Cook 1 cup quinoa grain in 2 cups of chicken broth.  I use my rice cooker and here is a great hint I read online:

**Quinoa has a bitter natural coating on the outside.  Rinse it very well before cooking.  It will remove the coating and bitter taste without removing any nutrients.  I was having a hard time eating quinoa before I did this. I think it really helps-- a lot!! 

Set aside the cooked quinoa.  Note--it seems to cook a little faster than rice, so I turn the cooker off before it goes off automatically--I burned some and it wasn't pretty!!

2-3 boneless, skinless chicken breasts
2-3 T. olive oil

Cut chicken breasts into small cubes.  Saute them in olive oil, just until they are done (no pink).
Add:

1/2 red bell pepper cut in small pieces
1/2 yellow bell pepper cut the same
1/2 yellow onion, diced
1/2 clove garlic, minced (I use the kind out of the jar--I hate    the smell of garlic on my hands!!)
Continue sauteing until onions and peppers are just crisp, tender.  Add:

1/2 bunch of kale, washed, dried and torn into bite size pieces.  You can adjust this proportion--more or less.  Saute just until the kale is wilted. Mix with the cooked quinoa and add salt and pepper to taste.  

I also splashed mine with a little soy sauce, mixed with a little balsamic vinegar (my favorite) and garnished with a little diced avocado and coarse grated Parmesan cheese.  I'm sure there are lots of other things you can add to this dish.

I told you it was "do" as you go!!

BUTTERMILK ALMOND BAKED CHICKEN FINGERS

Yesterday late afternoon our friends invited us to watch the BCS Bowl Game (sorry Notre Dame fans) and have dinner. I saw this recipe a few days ago on How Sweet It Is (howsweeteats.com) and had thawed some chicken tenders to make--I don't know what. I had buttermilk left over from a dish I made for New Years (that stuff lasts FOREVER) so I tried these!  Delicious!! I made a few changes from her original recipe.  She used smoked paprika--I used chile powder. She used whole wheat Panko--I did not.  These were sooooo easy!!  I didn't have almond meal and I ground whole almonds until they were fine in my food processor.  Worked great!!  I also only marinated them in the buttermilk about 3 hours.  The key to these being crunchy is baking them on a rack.  They were perfect!!

Ingredients:

1 pound boneless, skinless chicken tenders
2 1/2 cups buttermilk
1 cup almond meal (I ground almonds in food processor)
3/4 cup Panko bread crumbs
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon  paprika (or chile powder

Directions:

Add chicken to a baking dish and pour buttermilk over top to coat. Let soak for 4-6 hours refrigerated, or overnight.

Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray and set aside.

In a large bowl, combine almond meal, panko, flour, salt, pepper and paprika. Remove each chicken tender from the buttermilk and dip in breadcrumbs, gently pressing to adhere. Place on the wire rack. Spray each with a mist of olive oil or nonstick spray. Bake for 12 minutes, remove from over, gently flip and mist with spray, then bake for 12 minutes more.

[The key to crunchy chicken fingers and keeping the breading on the chicken is the wire rack AND the misting spray!]

CREAMY CHICKEN CORN CHOWDER

Ahhh--it's cloudy here in AZ today and on Saturday it's supposed to be a blustery 64 degrees with MAYBE some rain! We can only hope! I wish I could share this weather with those in the east that are now being pounded with heavy snow on top of the terrible Sandy hurricane. Our prayers continue to go out to them and their families. Here we  have been waiting to turn off the AC for several months! This soup is easy, and good. If your family doesn't like spicy you could leave out the salsa or reduce the amount. I think it gives it just a little more flavor. 

2 large cans chicken broth

1  8 oz. package softened cream cheese

1 chopped onion

2 cloves crushed garlic

1 tbs. chili powder

1 tsp. cumin

2 c. or 16 oz. Pace (or any hot sauce you prefer)

3-4 cans of chicken (I used 3 c. cooked shredded that I  had--you could also use meat from a rotisserie chicken)

1 c. milk or cream  (or half and half)

1 package frozen sweet corn (I like S&W Sweet Petite White Corn)

1 bunch cilantro, chopped

avocado

sour cream

chopped tomato

Sauté onion and garlic in 2 tbs. olive oil, add broth, milk or half and half, cream cheese, corn and salsa and bring it all to a boil. Turn the heat down to a simmer and add the chicken.  Cook just until heated.  Serve in bowls topped with chopped cilantro, avocado and sour cream. Also good in a bread bowl.  Garnish with chopped cilantro, diced avocado, diced tomato and a dollop of sour cream.

Pan-roasted Chicken with Root Veggies

I have a SIL that is such an amazing cook that she has turned my brother into a food snob! :)  She recently shared this recipe with us (from Cooks Country) and I made it the other night and it was to die for! In fact, it was so good I am actually making it again tonight! This is a super delicious and super easy dinner.  I hope you enjoy it as much as we do!

PAN-ROASTED CHICKEN WITH ROOT VEGGIES

SERVES 4

We halve the chicken breasts crosswise for even cooking.  Use brussel sprouts no bigger than golf balls, as larger ones are often tough and woody.

3/4 pound brussels sprouts, trimmed and halved
3/4 pound red potatoes, cut into 1-inch pieces
1/2 pound shallots, peeled and halved
4 carrots, peeled and cut into 2-inch pieces, thick ends halved lengthwise
6 garlic cloves, peeled
4 teaspoons minced fresh thyme
1 tablespoon vegetable oil
2 teaspoons minced fresh rosemary
1 teaspoons sugar
Salt & Pepper
2 tablespoons unsalted butter, melted
3 1/2 pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed

1.  Adjust oven rack to upper-middle position and heat oven to 475 degrees.  Toss brussel sprouts, potatoes, shallots, carrots, garlic, 2 teaspoons thyme, oil, 1 teaspoon rosemary, sugar, 3/4 teaspoon salt, and 1/4 teaspoon pepper together in a bowl.  Combine butter, remaining 2 teaspoons thyme, remaining 1 teaspoon rosemary, 1/4 teaspoon salt and 1/8 teaspoon pepper in second bowl; set aside.

2. Pat chicken dry with paper towels and season with salt & pepper.  Place vegtables in a single layer on rimmed baking sheet, arranging brussel sprouts in center.  Place chicken, skin side up, on top of vegtables, arranging breast pieces in center and leg and thigh pieces around perimeter of sheet.

3. Brush chicken with herb butter and roast until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 35-40 minutes, rotating pan halfway through cooking.  Transfer chicken to serving platter, tent loosely with aluminum foil and let rest for 5-10 minutes.  Toss vegetables in pan juices and transfer to platter with chicken.

Serve and Enjoy!!

APPLE ALMOND CHICKEN SALAD

I don't like the chicken salad from Costco--large chunks of chicken, too large pieces of grapes and/or craisins and way too much dressing. There--I said it. If you like it we are still friends! My wonderful friend Brooke came up with this recipe for a bridal shower a few years ago and it is a favorite at our house. I frequently make it to keep in the fridge so my hubby can make his own lunch!! Good idea, no?

3-4 boneless, skinless chicken breasts
  (or skip this step and used canned chicken--I don't like)
Place breasts in a pan and cover with 2-3 inches of water. Add:
   1 stick of celery--cut into a few pieces
    1/2 of a medium onion, cut into chunks
    a few mini-carrots
    salt
    pepper

Bring the chicken to a boil and turn heat to simmer. Cook for 30-40 minutes until chicken is tender.  Remove the chicken from the broth and let cool. Discard the broth or save it for a recipe that needs chicken broth. It's tasty. Make sure it has enough salt.  Shred chicken.

Add:

equal parts of mayonnaise and sour cream
  Amount determined by how much dressing you like
One medium apple, peeled and diced small or grated
1/2 c. slivered almonds (or pine nuts, walnuts or pecans)
2-3 diced green onion--diced very small
salt and pepper to taste

Optional add ins:
  Diced celery
  Diced red pepper

Mix altogether with shredded chicken. Refrigerate and serve on croissant rolls, or any good sandwich bread. Is good with crackers or on celery sticks also.

Cashew Chicken

You know when you see a recipe popping up everywhere you look, it's got to be a good one.  That's what was happening with this cashew chicken so I finally decided I needed to make it.  What's not to love about a crock-pot recipe that is not only easy but delicious?  We had it on Sunday and I am still enjoying the leftovers for lunch.  And don't tell the chicken breast marketers, but I have totally converted to chicken thighs.  So good.

Pick a link, any link:

recipe here
or
recipe here
or
recipe here

Avocado, Bacon and Onion Chicken

My friend, Brittney, has completely changed her family's way of eating.  It's been almost 2 years since she started their journey and I am amazed at her dedication to this difficult process.  Her family is on the GAPS diet.  She has a blog you can check out to find out more information about the diet and her family's journey on this new road.  I got this chicken recipe from Brittney a few months ago.  It is such a simple dish but pleases the taste buds and makes for a great dinner dish. 

Avocado, Bacon and Onion Chicken

4 boneless, skinless chicken breasts
5 slices bacon, diced
1 yellow onion, thinly sliced
1 avocado, diced

Season chicken breasts with garlic salt.  Bake chicken at 400 for 30 to 40 minutes or until done.  Meanwhile, saute onions and bacon on stove until cooked through.  When chicken is done, top with mozzarella cheese, onions, bacon and avocado.  Serve.

*I added the cheese and garlic salt.  Not sure if they are part of the GAPS diet.  Just did it for my own liking.

Chicken Taco Soup

Yes, this is another version of taco soup.  I love taco soup so when I found this recipe I had to try it.  I had my doubts, but it was delicious!  Not too spicy and full of flavor.  It makes a lot so we ate it for a few days and it just got better with time.  I can't wait to make it again!  Recipe is from Favorite Family Recipes.

Chicken Taco Soup

• 3 chicken breasts
• Valentina hot sauce (any hot sauce will do)
• 2 cans chicken broth
• 3 cans italian stewed tomatoes
• 1 bunch cilantro, with the stems removed
• salt to taste
• 2 cans black beans, drained and rinsed
• 2 cans sweet corn, drained and rinsed

Place chicken breasts in crockpot and cover with hot sauce.  Cook on low for 4 to 6 hours.  When chicken is done, remove from crockpot and shred.  Put it back into the crockpot and add chicken broth, beans and corn.  Put stewed tomatoes and cilantro in a blender and blend until smooth.  Add to crockpot.  Season with salt and any other seasonings you prefer.  I added a little bit of chili powder and cumin.  Cook for 1 more hour until heated through.  Serve with shredded cheese, sour cream and crushed tortilla chips.

Italian Chicken Dinner

We all love one-stop shopping, right?  That's why Costco and Walmart are always so crowded!

Well let me introduce to you a one-stop dinner!  The whole dinner in one pan.  You gotta love this idea and, of course, I found it on Pinterest.  Where else?

Easiest Sunday dinner I've ever made and super tasty, too.  Everything was cooked perfectly.  I definitely recommend this for those nights when you just don't want to pull out all the pots and pans.

3 large chicken breasts, cut into halves
8-10 red potatoes, quartered
a bunch of fresh green beans
1 packet Good Seasons Italian dressing mix
1 cube (1/2 cup) butter, melted

*Place chicken in the middle of a 9x13 pan.  Pile up potatoes on one side and green beans on the other.  Sprinkle dressing mix over everything.  Drizzle butter over the top.  Cover with foil and bake for 1 hour at 350.  (I baked mine a little longer because the chicken breasts were really thick).

*My husband did add a little bbq sauce to his chicken when we ate it because he wanted a little more flavor.

Oven-baked Chicken Drumsticks

It's been months since I have posted a recipe on here.  I feel so bad about it.  I got pregnant and didn't want to think about cooking.  Then, we went to AZ for 3 weeks.  Now I am 17 weeks along and all I think about is food!  I go grocery shopping and come home with so many random things.  Hence, the drumsticks.  I never buy these.  Ever.  But when I passed by the chicken aisle, they called out to me and I had to have them.  I came home and looked up some recipes and decided to go the easy, simple route.  These are a snap to whip up and make for a delicious dinner.  My five year old wants to eat them every night!  We loved them!

Oven-baked Chicken Drumsticks

5 drumsticks
1 egg
1/3 cup milk
1/4 cup flour
 1 tsp. Outback Rub or season salt
butter

Beat egg and milk together in shallow bowl.  In another bowl, mix flour and season salt.  Dip drumsticks in egg mixture then in flour mixture.  Coat well and place in greased 9x13 pan.  Drizzle with melted butter.  Bake at 425 degrees for 30 minutes.  Turn drumsticks and bake another 20 minutes. 

Ranch Chicken Taco Filling

Holy cow, is it summer or what?!

I have to say that my desire to cook/bake takes a major nose-dive in the hot summer months.  Frozen yogurt counts as dinner, right??

I saw this recipe on Pinterest, was too lazy to repin it, then couldn't find it when I went back to look at it again.  That's what I get for trusting my memory.  But I'm pretty sure I got the ingredients right and it turned out really moist and yummy, so if it's missing something, oh well.  We all liked the way it tasted.

Frozen chicken tenders or chicken breasts
Chicken broth
Ranch seasoning
Taco seasoning

*I put about 10-12 chicken tenders in the crockpot.  Then I poured about 3/4 of a can of chicken broth over them to cover the tops.  Then I sprinkled some Ranch seasoning (enough to cover each piece) and then did the same with taco seasoning.  Sorry I don't have more precise measurements.

*Cook for 5-6 hours on low and then serve however your family likes.  We had it over rice with some cheese but you could also serve it in tortillas, over tortilla chips or as a salad.

Crockpot Chicken Taco Filling

You're going to have to trust me on this one.  My horrible picture does not do justice to how yummy this taco filling was.  And I know I have talked trash about cream-of-whatever soups in the past, but I used the cream of chicken soup in this recipe and it was delicious, so there you go.  

I found the recipe on 365 Days of Slow Cooking, which is an awesome recipe blog.  Who doesn't love a good crockpot recipe?  Especially in the Summer when you would do anything to avoid turning on the oven.  We loved these tacos and it was such a quick and easy dinner on a busy end-of-school-crazy night.

6 chicken thighs (I used about 12 frozen chicken tenders)
1 (10 3/4 oz.) can cream of chicken soup
1 cup Picante sauce or salsa
1 (4 oz.) can diced green chilies
2 Tbs. taco seasoning
salt/pepper

*Put chicken in crockpot.  Pour the rest of ingredients on top.  Cook for 5-6 hours on low.  Serve in corn tortillas as tacos or in a flour tortilla as a burrito.  Garnish with cheese, lettuce, tomato, cilantro, sour cream or whatever floats your boat.