Roasted Chicken

What a delicious bird. It came out beautiful and tasty too!

*RECIPE TO COME

Garlic-Herb Chicken and Spinach pasta

This was soooo good! I made it a 2nd time with broccoli and my boyfriend and his mom loved it too!
*RECIPE TO COME

Chicken Parmigiana

*RECIPE TO COME

Chicken Salad Picnic

Today for our picnic, I made chicken salad, cole slaw and deviled eggs....and also had some store bought fruit salad. This was my first time making chicken salad and it came out soooo good that I wanted to jot down the ingredients so i won't forget. We ate it on 12 grain bread with romaine lettuce.

CHICKEN SALAD INGREDIENTS:
marinated cooked chicken breast
mayo
coleslaw dressing
chopped celery
toasted walnuts
dried cranberry
onion powder
garlic powder
sea salt
fresh dill

Mix all ingredients together and chill in the fridge.

(Next time I'll try to remember to take a picture!) :-D

Marinated New York Strip Steak

This was fulllll of flavor and the meat was so tender!



I marinated the steak with--
Liquid smoke
Soy sauce
Montreal steak seasoning blend
Olive oil

Then it was fried/grilled on both sides with 2 spices--
Adobo
Mrs. Dash salt free steak seasoning



I also marinated a chicken breast that my sweetie cooked and ate. Those ingredients were--
oil
balsamic vinegar
oregano
thyme
mustard
garlic
sea salt and pepper

I finally purchased a fryer..............

....and I fried some chicken. I prefer baked chicken over fried, but I had been craving fried chicken alll last week so I caved in and bought a small fryer. It was only $26 + tax at Target.

I really didn't measure anything. I just combined some flour and seasonings and coated my cleaned chicken with it; coated with an egg and water mixture next; and, then coated with plain flour.

I then, filled the fryer with canola oil, turned the fryer up to about 360 degrees and let the oil heat up. I placed about 3 at a time in the oil and let it fry for about 20 minutes. Gosh, it came out goooooooood and flavorful! Oh yeah, I brined the chicken for about an hour before I began frying it. Finger-lickin' good, I tell ya!

Decided to try Stuffed Chicken last night

So, I had some chicken breasts in the freezer and I took it out and put it in the fridge to thaw. By the time it thawed I wanted to put it back into the freezer and nap LOL. But, I don't think you can re-freeze chicken that you've just thawed so I forced myself on into the kitchen.

My first thought was to chop up the chicken, pull out some pasta, and make chicken fettuccine alfredo. But I did a quick recipe search on Allrecipes.com for chicken recipe ideas. I saw a picture for Spinach Stuffed Chicken and it looked yummy. I didn't have all the ingredients for it though so I sort of substituted some ingredients and added a little extra.


INGREDIENTS:
Chicken Breast halves

Thawed Frozen Spinach

Sauteed Mushrooms

Olive oil

1 tsp. Garlic Powder

1 tsp. Onion Powder

1/2 cup Grated Parmesan cheese

1 tbs. Grated Romano cheese

2 tbs. Softened Cream cheese

1 tbs. Ricotta

1 tbs. Shredded Fontina cheese

2 slices Pepper Jack

1 tsp. Oregano

1/2 tsp. Italian seasonings

3 dashes Nutmeg

3 dashes Black pepper

Slices of Turkey Bacon

Paprika

Parsely

Melted butter

WHAT I DID:
Preheat oven to 350 degrees. Thaw the spinach in a bowl in the microwave. Chop up sauteed mushrooms (i used a chopper) and add to spinach. Add the ricotta, parmesan, romano, fontina, pepper jack, and cream cheese to the vegetables and mix until fairly smooth. Stir in garlic powder, onion powder, oregano, italian seasoning, nutmeg, and pepper.

Lay the chicken breasts out on a clean surface, and flatten or pound to 1/2 inch thickness. Spoon some of the spinach mixture onto each one (about 2 tbsp). Roll up chicken to enclose the spinach, then wrap each chicken breast with 1-2 slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish. Pour melted butter or olive oil over chicken.

Bake at 350 degrees for 40-45 minutes or until golden brown and chicken is cooked through. Garnish with paprika and/or parsley.



NEXT TIME I MAY TRY:
Next time I'll try to follow the original recipe a little closer using more ricotta cheese. I want the cheese to be a little stiffer so that it doesn't melt into the baking dish so much. Also I may try adding in another veggie. The chopped mushroom was a nice touch!