Wingless Buffalo Chicken Pizza

3/4lb chicken breast cutlets
olive oil
2 tsp grill seasoning, such as McCormick's Montreal Steak Seasoning
1 pizza dough
2 Tbs butter
1 Tbs worcestershire sauce
2 to 3 Tbs hot sauce
1/2 cup tomato sauce
1 cup shredded Monterey Jack cheese
1/2 cup crumbled blue cheese

Preheat oven to 425.

Place chicken on a plate and drizzle with olive oil. Season it with grill seasoning. Cook on grill pan or pan until it is cooked through.

In a medium skillet over medium heat, melt the butter and stir in the worcestershire, hot sauce, and tomato sauce.

Remove chicken from pan and slice it thin. Add the chicken to the sauce and stir to coat. Cover the pizza dough with the saucy buffalo chicken and cheeses. Bake until crisp.

*Note: I have never used the blue cheese before--too afraid. But we love this!

Orange Chicken

I was a little skeptical but when I tried it I was hooked. Jeff says it is way better than Panda Express.

Its really yummy and pretty easy to make too!

Try it. I found it here. Sister Stuff is a fun blog.

Chicken Crepes

Crepe:
1 1/2 c. milk
2 Tbsp. vegetable oil
3 eggs
1 1/2 c. flour
1/8 tsp. salt

Put all ingredients together. Mix eggs well separately. Put about 1/8 cup of batter into small fry pan; distribute evenly in pan. When golden brown, turn over and cook other side.


Chicken Filling:
1 c. cooked chicken, small pieces
1 can cream of chicken soup
1 small can mushrooms
1 small can sliced black olives

Mix ingredients together in saucepan and heat until bubbly. Fill crepes and roll up. Cover with sauce.


Sauce:
1 can cream of mushroom soup
1 (8oz) container sour cream

Mix and pour over crepes. Top with grated cheese. Bake at 350°F for 30 minutes.

Parmesean Chicken with Pasta and Tomatoes

(Last time I made this I forgot to take a picture, Sorry! This looks really close)

• 3/4 c. Parmesan Cheese
• 3/4 c. Seasoned Bread Crumbs
• 1/4 c. Melted Butter
• 4 Chicken Breast Halves
• 15 oz. can Diced Tomatoes
• 1 Tbs Brown Sugar
• Pasta of your choice

• Combine the cheese and bread crumbs in a gallon size ziplock bag.
  
• Dip the chicken breast in melted butter and toss in the bag until coated.
• Bake at 350 for 50 minutes
• Prepare pasta of your choice, drain well. (I like to use Penne)
• Heat tomatoes with brown sugar.
• Serve chicken topped with pasta and tomatoes
  

Honey Mustard Chicken (Outback's Alice Springs Chicken)

Marinade:
1/2 c. dijon mustard
1/2 c. honey
1/2 tsp. oil
1/2 tsp. lemon juice

Mix together and pour 2/3 of sauce over the chicken. Cover and chill
for 2 hours.

4 skinless chicken breasts
1 Tbl. oil
2 cups sliced mushrooms
2 Tbl. butter

salt, pepper, paprika

4 pieces cooked bacon--halved
1 c. shredded jack cheese
1 c. shredded cheddar cheese


Preheat oven to 375 degrees. Sear chicken on stove with oil for 3-4
minutes. Remove from heat. Saute mushrooms in butter in another
pan.

Brush each breast with reserved marinade. Season with salt, pepper,
and paprika. Put 2 halves of bacon on each chicken. Put on
mushrooms, then sprinkle cheese on top.

Bake 20-25 minutes.

If you like lots of dipping sauce you might want to make a little
extra.

Chicken Crescents

This is one of our favorite dinner recipes. They are so easy to make and they taste SO YUMMY! I found a few recipes and combined them to suite Justin's tastes :) He is a picky boy, but I actually like these just the way they are. Sometimes simple is best! Hope you all enjoy these as much as we do.

\
8 oz. cream cheese, softened

2 chicken breasts, cooked and cubed/shredded

1 (8 count) pkg. crescent rolls

1 cup Italian style bread crumbs

3-4 Tbsp. butter, melted

garlic powder to taste

parsley to taste

pepper to taste

SAUCE:

1 can cream of chicken

1 cup sour cream

milk

**Mix cream cheese and chicken...then add the garlic powder, parsley and pepper. (I just sprinkle some on, then stir it up and then taste it...I usually do that a couple of times with each, but I like it with a lot of flavor!) Put melted butter and bread crumbs in separate bowls. Roll out crescent rolls and put desired amount of chicken mixture in each. Seal, brush with melted butter then roll in bread crumbs. Place on an ungreased cookie sheet and bake at 375 for 12-15 minutes...until golden brown. Mix soup and sour cream (add a little milk depending on how thin/thick of consistency you want it); heat thoroughly.

***I usually have some of the chicken mixture left over so I think you could actually use about 1 and a 1/2 cans of crescent rolls. Here's what I do. I buy 2 cans (8 count) and make as many chicken crescents as I can with the chicken mixture (even if you don't eat them all that night, they taste really good the next day...besides that's dinner for 2 days...but just make sure to refrigerate them withOUT the sauce on them :) then I use the extra crescent rolls for dinner the next day.

Teriyaki Chicken

1 c soy sauce
2 c water
2 onions, sliced
4 cloves garlic, chopped
1 piece fresh ginger
2 T brown sugar
1 tsp Chinese five spice
5 lb cut up chicken
Cold water
Cornstarch

Mix soy sauce, water, onions, garlic, ginger, brown sugar, and Chinese five spice in large pot. Add chicken and boil, covered, for 1 hour. Thicken with cornstarch in cold water; serve over rice.

(The Chinese five spice is a special blend of spices, readily available in the spice section. I didn't have any when I made this tonight, so I left it out. We all liked this dish but Spencer thinks the extra spice would be better so we'll probably have it for next time. Also I used ground ginger instead of fresh. I am purposely not posting a picture because this meal wouldn't make a great picture. =) Its yummy, but you just probably wouldn't choose it according to the picture.)

Chicken and Pasta Salad

-3 cups uncooked Bowtie Pasta (6 cups cooked)
-4 cups Chicken, cooked and diced
-1 cup Mayo
-1 cup Coleslaw Dressing
-2 cups seedless purple Grapes
-2 cups diced Apples (granny smith)
-1 (20 oz.) can of crushed Pineapple, drained
-1/3 cup Green Onions
-2 cups Celery
-Cashews

*Cook pasta and set aside. Mix mayo and coleslaw dressing together. Then add all ingredients into a bowl and stir in mayo/dressing mix.

Chicken Paninis

My family loves these. You could easily add vegetables or any extras that you'd like to these sandwiches. This is how we do it though:

Pound chicken flat and cut in half (or thirds, depending on the size of your bread). Season chicken (I use garlic and pepper or an Italian blend that we love) and grill until done. In the meantime, slice French Bread diagonally (less that 1" thick) and spread Miracle Whip on each piece. When chicken is done, place 1 piece of chicken on every other piece of bread. Add a slice of cheese (we like Swiss) and then top with remaining piece of bread.

Butter the outside of the top piece of bread and place entire sandwich butter side down on the hot grill or sandwich maker (or skillet). Then butter the outside of the other piece of bread, which is now on top. Close grill and leave for just a couple of minutes. It doesn't take long. Its ready when your bread is golden and toasty!

(In the picture, I actually forgot to pound my chicken this last time I made it so it looks thicker than we've ever had it. Also I sliced my bread a little thicker than I usually do, but it was still delicious, none the less!)

panini - a traditional, small Italian sandwich filled with meat, cheese, grilled vegetables, etc., and usually toasted.

Skillet Chicken Parmesan

6 T grated Parmesan cheese
1 1/2 c spaghetti Sauce
6 small chicken breasts halves (about 1 1/2 lbs)
1 1/2 c (6 oz) shredded mozzarella cheese

1. Stir 4 T Parmesan cheese into pasta sauce.

2. Heat medium skillet to medium-high heat for 1 minute and add a little oil. When oil is hot, add chicken and cook 10 minutes or until browned. Drain.

3. Pour pasta sauce over chicken; turn chicken to coat both sides with sauce. Cover and cook over medium heat 10 minutes or until chicken is no longer pink.

4. Top with mozzarella cheese and remaining Parmesan cheese. Let stand 5 minutes or until cheese is melted.

Ranch Style Chicken

3-4 chicken breasts, cooked & cut up
white corn tostito chips
1/2 an onion finely chopped
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
1 can Cheddar Cheese Soup
1 can Rotel

Preheat oven to 350°F. Mix last 4 ingredients together.

Layer in 9x13 dish:
chips, chicken, onion, combined soups, chips. Bake for 25-30 minutes.

(This is my family's FAVORITE meal.)

I guess I will be the first to post a recipe even though I have not cooked in over 7 months :( I LOVE to cook and I especially love to find and try new recipes...so I am very much looking forward to this blog. Anyways, here is a recipe that my sister has been telling me I need to try. I have wanted to for so long and so I decided to share it with all of you and hopefully I will be making this soon.

Santa Fe Chicken

4 chicken breasts

1 (15 oz.) can black beans, drained and rinsed

1 (8 oz.) package of cream cheese, cubed

1 jar of salsa

1 (15 oz.) can of corn, drained

sour cream

Shredded cheddar or monterey jack cheese

*Place chicken in crock pot, cover with salsa and cook on low for 5-6 hours(or until chicken is tender) . Shred chicken and add black beans, corn and cream cheese. Cook for an additional hour until cream cheese melts and mixture is heated through. Serve over rice, corn chips, salad (or combine them all to make the ultimate taco salad) OR wrap up in a tortilla as a burrito. Top with shredded cheese and sour cream.