Baked Paprika-Parmesan Chicken

Much to my husband's dismay we eat a LOT of chicken in our house! I have made chicken a million ways, I'm always looking for a new recipes but I like to keep a handful of recipes that I can make in a pinch using things that I keep on hand. 

Weeknight meals need to be fast and easy, there just never seems to be enough time in the evenings. The prep was only about 10  mins. I keep frozen thin cut chicken breast in the freezer at all times. They thaw quickly and are already portioned. The chicken was very flavorful and moist. This recipe will be going in the weeknight rotation!!

Baked Paprika-Parmesan Chicken 
adapted from allrecipes.com

Ingredients:
1/4 cup all-purpose flour
1/2 fresh grated parmesan
2 tsp paprika
1/2 tsp salt 
1/2 tsp pepper
1 egg, beaten
2 Tbs milk
4 boneless, skinless thin cut chicken breasts 
1/4 cup butter, melted

Directions:
Pre-heat the oven to 350 degrees. Prepare a shallow baking dish with olive oil. 

Mix flour, parmesan cheese, paprika, salt & pepper in a shallow bowl for dredging. Combine egg and milk in another bowl. 

Dip the chicken into the milk mixture and dredge the chicken through the flour mixture. Place in the dish and pour the melted butter over the chicken. 

Bake for 25-40 minutes until the chicken is completely cooked. 

Enjoy!! 

Fiesta Chicken (Slow Cooker)

Sometimes I find it hard to take good pictures for the blog when a meal is smelling so good, I'm starving and my husband is waiting at the table to eat... This was one of those time. I really feel bad for the chicken because this picture does not give it any justice. The chicken turned out very flavorful and moist. It also re-heated great for leftovers the next day. 


I live in California where Mexican food is a staple. We turn anything we can into a taco or a burrito. This chicken can easily be combined with rice to make a Chipotle-style burrito bowl or throw it into a tortilla and add your favorite topping for a tasty taco. 


Another great thing about this recipe is that you can throw it together before you head to work. There is not browning required and there is minimal chopping needed. 


Ingredients:
1 1/2 lbs chicken breasts
1-16 oz jar of salsa
1-15 oz can of black beans, drained
1/2 lb frozen corn
1 Tbls chili powder
1/2 Tbls cumin (essential for true Mexican flavor)
1/2 Tbls minced garlic
1/2 tsp dried oregano 
1/4 tsp cayenne pepper
1/4 tsp salt
1/8 tsp black pepper


Optional Toppings:
Grated cheese, sour cream, diced onion or chopped cilantro


Directions:


Add all the ingredients, except the toppings, to the slow cooker. Give it a good stir to combine. Make sure the chicken is completely covered and close the lid. Cook on low for 8 hours. 


After 8 hours, remove the lid and use two forks to shred the chicken. Stir thoroughly and serve!


Enjoy!

Chicken Pockets

These chicken pockets were fast and easy to put together and ended up being very tasty. As a plus, my husband enjoyed heating the leftovers up during the week for lunch - Score!!!


The original recipe was called Chicken Pillows but I thought that sounded weird so I changed it to Chicken Pockets. This recipe makes enough for 8 pockets. We each ate one pocket with some steamed broccoli for supper and found it filling.  

Recipe adapted from the-girl-who-ate-everything

Ingrediants:
4 oz of cream cheese, softened
1/4 cup of sour cream
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 Tablespoons fresh chives
3/4 Tablespoons fresh onion minced
2 chicken breasts, cooked and diced (around 2 cups) 
2 (8 ounce) cans Pillsbury crescent rolls
1/4 cup melted butter
Italian Panko crumbs (around 2 cups)

Preheat oven to 350 degrees. 


Mix together cream cheese and sour cream. Stir in salt, pepper, chives, onion and diced chicken.

Using Pillsbury crescent rolls, take 2 triangular rolls and push together at perforated seam to make into a square. Make sure you seal the perforations well so your filling doesn't come out. Put about 3 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pocket.

Dip each pillow in melted butter on both sides. Roll in bread crumbs on both sides. Shake excess crumbs off. Place chicken pocket on a ungreased cookie sheet and bake at 350 degrees for 20-25 minutes. If needed change oven to broil on high for 2 minutes until golden brown. 

This recipe is a keeper for fast and easy weeknight meals!

Enjoy!!

Chicken and Dumplings

I have been using this recipe for years and I'm proud to say that this is my husband's favorite meal!

This recipe makes enough for four. Or in our house it makes supper for two and leftovers for two! I like to have all my veggies and chicken chopped before I start heating the pan. I find that it takes the stress out of the meal. 

Tools needed:

• cutting board
• knife
• large pot
• measuring cups & spoons
• mixing bowl

Ingredients:

• 1 tbls olive oil
• 2 tbls butter
• 2 cups cooked chicken, diced or shredded
• 1 russet potato, diced
• 2 medium carrots, sliced
• 1 rib of celery, sliced
• 1 medium onion, diced
• 1 bay leaf
• 1 tsp poultry seasoning
• salt and pepper to taste
• 2 tbls flour
• 4 cups chicken broth
• 1-1/2 cups Bisquick
• 1/2 cup milk
• 1 tbls parsley, chopped

Heat oil and butter in a large pot over a medium-high heat. Add vegetables and bay leaf. Saute until almost tender, stirring occasionally, about 5 minutes. Add poultry seasoning, flour, salt and pepper. Continue cooking for 2 more minutes. 

Add chicken broth and bring to a boil. In the meantime, mix Bisquick, milk and parsley in a mixing bowl and set aside. 

Once boiling add chicken and return to a boil. Drop in 1/4 cup of biscuit mix at a time spacing evenly so they are not touching. Reduce heat to medium-low and cover for 4 minutes. Flip each dumpling and continue to cook covered for another 4 minutes. 

The soup comes out of the pot pipping hot, so I would plan to dish it out then wait about 5-10 minutes before eating. 

I hope this becomes one of your family's favorites meals too! Enjoy!

Dumplings when they are first dropped into the pot

Dumplings after they have been flipped and steamed a total of 8 minutes

Chicken Tortilla Soup

ISO 1600, Shutter speed 320 & Aperture 2.8

What is better than a nice, hot bowl of soup on a cold day? 

Chicken tortilla soup is one of my all time favorites, however, I rarely order it in restaurants because I always compare it to mine and it's never as good. This soup is not too spicy and freezes perfectly. 

Ingredients:

• 2 Tbls olive oil
• 1 carrot, sliced
• 2 ribs of celery, sliced
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 medium jalapeno pepper, chopped
• 2 cups of cooked chicken
• 2 cups of frozen or canned corn (drained)
• 1/2 cup dry white wine or water
• 2 tsps cumin
• 1 tsp chili powder
• 1/4 tsp cayenne pepper
• 4 cans of chicken broth
• 2 cans of petite diced tomatoes

Topping Choices:

• crushed tortilla chips
• grated monterrey jack cheese
• chopped cilantro
• fresh lemon juice
• sour cream

1. In a large pot, heat olive oil over a medium-high heat. Saute carrots and celery for 5 mins. Add onion, garlic and jalapeno to the pan and saute until soft. 
2. Add all the rest of the ingredients to the large pot and bring to a boil.
3. Reduce heat and let soup simmer for 45 minutes. 
4. Serve with your favorite toppings. 

It's that easy!! 

I hope you enjoy this soup as much as I do!