- 3 cups cooked chicken, cut up
- 1 pkt. taco seasoning (chicken or beef)
- 1/2 cup Ranch dressing
- taco shells
- taco fixin’s (lettuce, cheese, tomatoes, sour cream, ranch dressing, etc.)
1. Heat a skillet over med-high heat. Add chicken & warm it for a few minutes. Sprinkle on the dry taco seasoning. Do not add any water! Heat for 5-7 minutes until heated thoroughly & seasoning is stuck to the chicken.
2. Add Ranch dressing and heat for an additional 2-3 minutes.
3. Serve in taco shells with all the fixin’s you love & ENJOY!
Recipe & Photo Credit is courtesy of http://www.pedersenfood.blogspot.com
I’m not a big drumette person but when I do indulge I prefer bar-b-que wings over buffalo wings. Here’s a recipe that is to be a sure crowd pleaser. Buffalo wings, all grown up!
for Bourbon-Glazed Chicken:
- 2 tablespoons (1/4 stick) butter
- 1 cup chopped onion
- 3 garlic cloves, peeled, thinly sliced
- 1 cup bourbon, divided
- 1 cup ketchup
- 1/2 cup hot pepper sauce (such as Crystal)
- 1/4 cup tomato paste
- 3 tablespoons (packed) brown sugar
- 30 chicken drumettes (about 4 pounds)
- onion powder
- garlic powder
- black pepper
- Celery and carrot sticks, for serving
for Blue Cheese Dipping Sauce:
- 1 ounce Roquefort cheese, crumbled
- 1/3 cup nonfat Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons chopped scallions
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon white wine vinegar
- Juice of 1 lemon, fresh squeezed
- Juice of 1 lime, fresh squeezed
1. For the blue cheese dip: Cream the Roquefort until smooth in a medium bowl. Mix in the yogurt, mayonnaise, scallions, salt, pepper, vinegar, lemon juice and lime juice until well blended. Chill for 2 hours or overnight.
2. Melt butter in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add 3/4 cup bourbon; boil until most of liquid is absorbed, 6 to 8 minutes. Whisk in 1/4 cup bourbon, ketchup, hot pepper sauce, tomato paste, and brown sugar. Bring to boil. Reduce heat and simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Season marinade with salt and pepper. Remove marinade from heat; cool to room temperature.
3. Place chicken drumettes in 15 x 10 x 2-inch glass baking dish. Pour marinade over and turn drumettes to coat. Cover and refrigerate overnight.
4. Preheat oven to 375°F. Line baking sheet with foil or parchment paper. Place cooling rack atop prepared baking sheet. Arrange drumettes on rack, spacing slightly apart. Spread any remaining marinade from dish over drumettes. Sprinkle with onion powder, garlic powder, salt and pepper.
5. Bake drumettes (still on cooling rack) until cooked through and brown in spots, about 45 minutes. Transfer drumettes to serving platter. Serve Blue Cheese Dipping Sauce alongside.
So my daughter, niece and nephew LOVE themselves some honey mustard. Just as much as they LOVE ranch dressing. Well one day my husband and I decided to try this stuff they love so much. Just to see what all the rave was about. And you know what, WE FELL IN LOVE TOO! I know I am a little late to the party but this stuff is the bomb. So whenever I find a recipe that calls for honey mustard I am all over it. Give this one a try. It is sooo good!
1/2 cup Dijon Mustard
1/2 cup Honey
1/2 whole (juice Of) orange
1/4 teaspoon pepper
1/2 teaspoon Salt
2 cloves of garlic, minced
1 teaspoon dried basil
zest of one orange
8 slices of sourdough bread, toasted
2 whole Boneless, Skinless Chicken Breasts
8 slices Turkey Bacon
4 slices sharp provolone cheese
4 slices swiss cheese
1. To begin, make the marinade. In a large bowl mix together 1/2 cup Dijon mustard, 1/2 cup honey, juice of 1/2 orange, 1/4 teaspoon pepper, 1/2 teaspoon salt, minced garlic, dried basil and orange zest; whisk until smooth. Set Aside.
2. Next, rinse the chicken breasts and cut (lengthwise) into half. Next, add the chicken to the bowl with the marinade, cover with plastic wrap and place in the refrigerator for up to 3 hours or overnight.
3. After the chicken is marinated, pan fry the bacon, drain and set aside. When finished cooking bacon clean out the skillet and heat up canola oil in clean skillet over medium high heat. Also preheat the oven to 400 degrees.
4. Remove the chicken from the fridge and pour off excess marinade. When the grease is nice and hot add two pieces of chicken to it. Cook until brownish/blackish, about 1 to 1 ½ minutes per side. Remove chicken to a large baking sheet. Repeat skillet process and remove finished chicken to baking sheet until all chicken breast are cooked. Place the chicken in preheated oven and cook for about 5-7 minutes. Remove from oven.
5. Lay 2 pieces of bacon over each chicken breast. Place a piece of provolone and swiss cheese over the top of each chicken breast. Return pan to oven for an additional minute or two, or until cheese is melted and bacon is sizzling.
6. Toast sourdough bread and spread each slice with mayo. Garnish one slice with lettuce and tomato; then top with chicken breast. Crown with the second slice and cut in half. Serve immediately.
Tired of the same of chicken dish for dinner? Then give this casserole a try. A savory one dish meal made up of sautéed vegetables, spaghetti and chicken. While baked in a creamy cheese sauce. Talk about rib-sticking, heart and soul comfort food to the max. YUM-O!
7 ounces thin spaghetti
1 tablespoon salted butter
1 (6 ounce) jar sliced mushrooms, drained
1 medium onion, chopped
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
Two (10.75-ounce) cans Cream of Chicken & Mushroom soup
1 cup milk
2 cups sharp yellow cheddar cheese, shredded
2 cups sharp white cheddar cheese, shredded
2 cups cooked, chopped chicken
salt, pepper, onion powder and garlic powder, to taste
1. Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with nonstick spray.
2. Cook 1 cut up chicken fryer. Pick out meat to make two cups. Chop and set aside.
3. Cook spaghetti in same chicken broth. Cook pasta according to package directions, but only cook it until it’s al dente (you still want a little bite to it). Drain the pasta and set it aside.
4. Melt butter in a large, deep skillet over medium heat. Add onion, celery and bell peppers. Cook until the vegetables have softened, about 4 to 5 minutes. In a medium bowl, mix together milk and soup until smooth. Add this mixture to the vegetables in the pan. Stir in mushrooms and 2 cups of shredded cheddar cheese. Continue to heat the mixture until the cheese has melted and the sauce is smooth. Add in cooked chicken, pasta and season to taste with salt, pepper, garlic powder and onion powder.
5. Pour the mixture into the prepared casserole dish. Sprinkle remaining cheddar cheese on top.
6. Bake for 35 minutes, or until the casserole is hot and bubbly and golden brown. Serve & Enjoy!
*CHEF’S TIP – Turn this casserole into a day-after-Thanksgiving meal by adding leftover turkey instead of chicken.