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Porter House Chicken Salad

Chicken salad is becoming one of the Porter House faves. YES! my friends we have graduated from tuna, tuna all the time. But don’t get me wrong we still love tuna just as much. But when we are in the mood for something different, something “Porter House Gourmet”. We crave chicken salad. But not just any chicken salad. One that will satisfy the sweet and the savory. Mmmm, Tasty!

Ingredients

  • 2 large bone-in, skin-on chicken breasts (about 2 1/2 pounds)
  • 3 strips turkey bacon, cooked and crumbled
  • 1 tablespoon olive oil
  • salt
  • black pepper
  • garlic powder
  • onion powder
  • 1 cup red seedless grapes, sliced in half
  • 1/4 cup mayonnaise
  • 2 teaspoons lemon juice
  • 1 tablespoon chopped fresh tarragon leaves
  • 2 celery stalks, chopped
  • 1/2 onion, finely chopped

Instructions

1. Preheat the oven to 400 degrees F. Line a baking sheet with foil..

2. Place the chicken on the prepared baking sheet. Drizzle lightly with the olive oil and sprinkle with salt, pepper, onion powder and garlic powder. Roast until golden and completely cooked through, about 50 minutes. Cool completely.

3. Remove the skin from the chicken. Shred the meat with a fork and then roughly chop. Add to a bowl with the bacon, grapes, mayonnaise, tarragon, lemon juice, celery, onion and salt, pepper, onion powder and garlic powder to taste and mix well.

4. Serve & Enjoy!

*CHEF’S NOTE – Jazz this salad up by serving it in an edible toast cup, an edible tomato cup or in a lettuce cup/wrap

Honey Mustard Chicken Club

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!

Ingredients

for marinade:
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

for sandwiches:
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
Lettuce
Tomato
Mayo
Canola Oil

Instructions

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.

Grilled Pesto Chicken

What doesn’t pesto work with? You could rub it on my shoe and I would eat it. But add it to some chicken & grill it and you have this great easy chicken recipe you will want to share with everybody.

INGREDIENTS

4 boneless, skinless chicken breasts
1/2 cup Classico basil pesto
salt
black pepper
gralic powder
onion powder

INSTRUCTIONS

1. Place the chicken breasts in a ziploc bag and add the pesto. Toss
the chicken to coat and place in the refrigerator to marinate overnight or up to 2 hours.

2. Preheat an indoor or outdoor grill. Lightly oil the grate.

3. LIGHTLY season chicken with salt, black pepper, garlic powder and onion powder.

4. When the the grill is hot and ready, cook chicken about 5 -7 minutes on each side until cooked through and juices run clear. Remove chicken from the grill, Cover with foil and let chicken rest for a few minutes.

5. Serve & Enjoy!

Porter House Turkey Burger

INGREDIENTS

  • 1 lb ground turkey
  • 2 cloves garlic, finely chopped
  • 1/4 cup Italian bread crumbs
  • 2 teaspoons Dijon mustard
  • 1 package Lipton Onion Soup Mix
  • Garlic Powder, Onion Powder, Salt and black pepper, to taste
  • 8 slices cheddar cheese
  • 4 (100%) Whole Wheat Buns
  • Lettuce
  • Tomato
  • Sliced Onions
  • Pickles
  • Favorite Condiments (Ketchup,Mustard,Mayo etc.)

INSTRUCTIONS

1. Oil & Preheat non-stick skillet over medium-high heat.

2. Add the chopped garlic, ground turkey, dijon mustard, onion soup mix and bread crumbs, to a large mixing bowl. Mix well with a wooden spoon. Divide the turkey mixture into 4 equal-sized balls and flatten them into patties. Lightly season each patty with garlic powder, onion powder, salt and black pepper.

3. Place patties in pre-heated skillet. Cook for about 5 to 6 minutes per side (the last minute of cook time place 2 slices of cheese on each patty). Transfer the burgers to the buns and top with lettuce, tomatoes, sliced onions, pickles and favorite condiments.

4. Serve with accompliment (i.e. fries, tater tots, chips, salad etc.) & ENJOY!

Ranch Chicken & Bacon Pasta Salad

I know some may look at me crazy when I say this but it is true; I am not a fan of Ranch Dressing. My only exception is this pasta salad. I don’t know what it is but I just can’t get enough of it. I make this recipe all the time. Which I must admit in the beginning I would buy the box kind. But why should you when It’s really so simple and easy pea-sy to make from scratch. I mean the mayo/ranch combo mixed with the chicken and bacon is a surefire winner no matter what else you put with it. Sometimes I kick it up a notch and add pepperoni. So go ahead. Experiment and have fun! Besides who knows you better than you?

Ingredients

  • 1 cup mayonnaise
  • 1 cup Ranch salad dressing
  • 2 cups Peas & Carrots
  • 1 cooked boneless skinless chicken breast, shredded or diced
  • 8 slices of turkey bacon, cooked and diced
  • 1 lb. pasta of your choice, cooked and rinsed with cold water
  • 1 cup shredded cheese
  • Garlic Powder, Onion Powder, Salt and Pepper, to taste

Instructions

1. In a large mixing bowl, stir together the mayonnaise and Ranch dressing. Add the veggies, cooked chicken and bacon. Stir to combine.

2. Add the chilled pasta and toss to coat. Stir in the shredded cheese. Season with garlic powder, onion powder, salt and pepper to taste.

3. Serve Immediately or if you like it on the cold side; chill in the refrigerator for an hour or two.

Chicken Spaghetti Casserole

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!

INGREDIENTS

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

INSTRUCTIONS

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.

Parmesan Crusted Chicken

Ingredients

4 Skinless Boneless Chicken Breast

1/2 Cup of Mayo

1/4 cup of Grated Parmesan Cheese

4 Tablespoons of Italian Bread Crumbs

1 Package of Italian Salad Dressing Seasoning Mix

1 Teaspoon of Garlic Powder

1 Teaspoon of Onion Powder

1/4 Teaspoon of Salt

1/8 Teaspoon of Black Pepper

Instructions

Preheat oven to 350 Degrees

In a small bowl combine Italian Salad Dressing Mix, garlic powder, onion powder, salt and black pepper. Lightly season each chicken breast with a little of the spice rub and place on a greased baking sheet. In another small bowl combine parmesan cheese and mayo. Spread a dollop of the mayo mixture on each chicken breast. Sprinkle a tablespoon of Italian Bread Crumbs on each chicken breast.

Bake for 30 -40 minutes or until thoroughly cooked. Let stand for 5 mins. Eat & enjoy!