Category Archives: Chicken

Dinner Date!

Time & time again I ask my boyfriend to cook dinner and he always answers with, “I can’tΒ I don’t know how.” And I always say all you need to do is follow a recipe!! This weekend he surprised me with a dinner he made all by himself :). He told me I wasnt allowed in the kitchen when he was cooking, but I snuck in to capture it on camera. It was very cute & delicious may I add.

The menu:

  • Marinated Grill Chicken
  • Salad with Blue Cheese Crumbles
  • Corn on the Cobb
  • Asparagus
  • Caprese Salad

πŸ™‚

Salad

Corn on the Cobb

Matt prepping the Caprese Salad.

Cutting the Asparagus

Matt grilling.

How cute!

πŸ™‚

Yummy!

TIME TO EAT!!!

Β 

Thank you Matt!!!! ❀

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Filed under Chicken, Recipes, vegetable

Dinner Party.

Tonight we had a couple of guests over to join us for dinner. Thank you to my sisters who actually helped out with today’s meal! πŸ™‚

*Menu: Stuffed Chicken, Chive Mashed Potatoes, Asparagus, Wedge Salad & of course DESSERT!

This meal takes some time to prepare so I split it up: I made the Stuffed Chicken & Asparagus, I put Taia in charge of the Mashed Potatoes & Dessert, Mia in charge of the wedge salad & Madelana in charge of cleaning (hey it got messy, thanks cindy) πŸ˜‰

WHAT YOU WILL NEED:

  • 3 packs of 4 chicken cutlets
  • 12 slices Provolone cheese
  • 12 slices of Prosciutto
  • 1 bag of spinach
  • salt/pepper
  • 1 bag of potatoes
  • butter
  • sour cream
  • chives
  • milk
  • 2 bunches of asparagus
  • garlic
  • 2 heads of wedge lettuce
  • blue cheese
  • 3 tomatoes
  • bacon bits
  • something for dessert-> we chose a cake πŸ™‚

Start by stuffing the chicken. Pound cutlets until thin, sprinkle with salt & pepper. Add one slice of cheese, one slice of prosciutto, and a handful of spinach. Roll and secure with a toothpick. Add oil to a large skillet and coat the chicken with some flour cook for 5 minutes on each side. After chicken is cooked place in a baking dish, heat oven to 350 degrees and cook for 10 minutes.

I chose to make a sauce for the chicken, what you will need is 3 shallots sliced, 2 cups of white wine, 2 1/4 cup of chicken broth, 2 teaspoons of tomato paste. Cook shallots until soft then add the rest, cook until reduced by half and pour over chicken before baking. In a huge pot boil water for the potatoes. While you are waiting for the water to boil, peel and cut the potatoes. When the water is boiling add potatoes & cook until soft. When soft, drain & place potatoes in a mixing bowl. Add butter, milk, salt/pepper, sour cream, chive and mix with a mixture. Top with some more chives πŸ™‚

To prepare the asparagus, cut the stems off. Add water to a skillet, like the asparagus boil until green. Drain water, add oil & garlic saute for 3 minutes. Now, add two tablespoons of breadcrumbs and add to oven on 350 degrees & bake for 3 minutes.

To prep the wedge salad, Mia cut the salad into wedges & drizzled with blue cheese dressing. She topped them with tomatoes & bacon bits.

TIME FOR DESSERT: Taia made two cakes, she loves to out due herself πŸ™‚

Watching Tay

Mrs. Betty Crocker

Delish! Marble Cake

Thanks for coming, Come Again!

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Going Greek!

Tonight’s dinner: Greek Chicken with Spinach & Salad. I love oven roasted chicken drumsticks, especially with lemon & garlic (it reminds me of my grandmother, no one made oven-roasted chicken better then her). πŸ™‚ I sided the chicken with my favorite…spinach & salad.

Lets go…

What you will need:

1 pack of 8 chicken drumsticks

3 lemons

1/2 cup oil

1/2 cup water

5 garlic cloves

1 tablespoon of oregano

salt/pepper

2 packs of spinach

****I am so mad! I took pictures of this meal to post & none of my pictures saved on my sim card 😦 ****

Start by washing chicken & preheating oven on 355 degrees. Next season chicken with salt/pepper, oregano,Β garlic & the juice of 3 lemons. Then drizzle oil & water over the chicken, let cook for 1 hour and 40 mins. (rotate chicken after an hour). As the chicken is cooking, in a medium skillet heat oil and garlic. Cook spinach until it is soft and then add salt & pepper. Prepare your side salad & enjoy the wonderful smell coming from your kitchen :). ENJOY!

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I’m Back!

Finally, I’m back in the kitchen! After a longggggggg week of studying I was finally able to get back in the kitchen & cook some dinner! I even got some help from Taia (very rare) haha πŸ™‚ jk! Thanks Tay! So tonight, we decided to choose a low-carb meal adapted from the food blog Tammysrecipes.com. I love looking at other food blogs & testing their recipes out. I choose the Chicken & Squash Bake & it was delish!

What you will need:

4 pack of Chicken Breasts

2 packs of Spinach

4 Summer Squash

A couple Slice of your fav. white cheese

Garlic Salt

Pepper

3 Tablespoons of Butter

Servings: 5

Preheat the oven on 375 degrees. Season both sides of chicken with garlic salt & pepper.

Place chicken in a baking dish, cover & bake for an hour.

While chicken is baking, prepare the squash. Taia helped me cut the squash & saute the spinach. Thanks taytay!

When the chicken has only 30 minutes left to cook; start sauteing squash & spinach. Start with 2 Tablespoons of butter, add squash and cook until soft.

When squash is soft , add one more tablespoon of butter and spinach. Cook for 3 minutes.

When chicken is done cooking, add vegetable mixture to the baking dish.

Top the dish with cheese ( American, Prov, Mozz. Swiss) whichever you prefer.

Place back in the oven on broil for3-5 minutes.

Time to Eat!

Healthy & Delish. It feels good to be back!

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Chicken Cutlets with Asparagus & Tomatoes.

Tonight’s dinner was Chicken Cutlets with asparagus & tomato with mozzarella. Usually when I make chicken cutlets I batter the cutlets with eggs in order for the breadcrumbs to stick. Tonight I tried something different, I used lemon juice & it was extra tasty!

What you will need:

  • 1 1/2 cup of Italian breadcrumbs
  • 2 lemons
  • 2 packs of 4 chicken cutlets
  • 1 bunch of asparagus
  • 4 tomatoes
  • 1 ball of mozzarella cheese
  • 1 can of black olives
  • 1/2 cup of broth
  • 1/4 cup of white wine
  • oil
  • salt/pepper
  • handful of Parmesan cheese

Serves: 4 (well we eat a lot, so possibly 5 for normal eaters) πŸ™‚

First, season cutlets with salt & pepper. In a small bowl squeeze the juice of 2 lemons, put breadcrumbs in a separate dish. Next take the cutlets and soak them in the lemon juice & carefully transfer them to the breadcrumb dish. Make sure you coat each cutlet fully in the breadcrumb mix. While you are breading the cutlets, in a medium skillet heat 1/4 cup of oil on medium.

When skillet is hot, place cutlets in pan and cook for 3 minutes on each side.

While cutlets are cooking, cut 1 inch off the end of each asparagus. In a smaller skillet place asparagus in 1 inch of water and cook for 4 minutes.

When asparagus water boils, empty the water from pan. Return to heat add 1 tablespoon of oil & salt/pepper; cook for 4 more minutes and top with a handful of Parmesan cheese.

While your waiting for the chicken to finish, cut up all 4 tomatoes, mozzarella cheese and olives. Top with salt/pepper & oregano and Italian dressing.

I always like a little sauce on my chicken to give it flavor, so i decided to make a white wine sauce to top the cutlets with. After you remove chicken from skillet, in the same skillet you were using add 1/2 chicken broth & 1/4 cup of white wine. (on high heat stirring constantly for 30 seconds).

Top the chicken with the sauce & ITS TIME to EAT!

& there you have it!

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Crazy for Alfredo.

Tonight’s dinner was a special request by Taia, Crazy Alfredo. One of our favorite restaurants at home serves Crazy Alfredo. What it is, is a bow tie pasta with Alfredo sauce & sliced peppers, chicken and salami. I did not have time make my Alfredo sauce from scratch, but if you have time definitely use your own. Here is my take on Crazy Alfredo, hope you enjoy!

What you will need:

  • 4 chicken cutlets
  • 1 pound of bow tie pasta
  • 3 bell peppers
  • 9 slices of salami
  • 2 packs of Alfredo sauce powder
  • cooking spray

Serves: 5

In a skillet on medium, cook chicken for 4 minutes on each side. When chicken is cooked, remove from heat & cut in chunks and return to skillet.

Continue cooking until chicken is no longer pink, then add sliced peppers.

Cook for 8 minutes then add salami slices and cook for 3 more minutes.

Next, prepare your Alfredo sauce (depending on the brand recipes may differ.) When sauce is prepared, add it to the chicken, pepper & salami mixture. When it comes to a boil, lower and simmer for 2 minutes.

While sauce is cooking, boil water for pasta.

When water boils, add pasta and cook for 8 minutes.

Drain pasta, in a serving bowl combine pasta with sauce mixture & dinners ready!

You’ll be going for seconds…trust me!


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Filed under Chicken, Pasta, Recipes, vegetable

Dinner Tonight: Pesto Pasta with Chicken & Tomatoes

Tonight my sisters & I were in the mood for pasta. Since I made a basic marinara sauce last week, I decided to switch it up. Pesto Pasta it is

What you will need:

  • 1 pound of fettuccine
  • 1 tablespoon of vegetable oil
  • 4 chicken cutlets
  • Salt/Pepper
  • 1 pint of grape tomatoes
  • 3/4 cup of prepared pesto

In a large pot of boiling, salted water, cook pasta, about 12 minutes. While you are waiting for pasta to cook season the chicken with salt & pepper or your favorite chicken seasoning .

In a medium skillet add 1 teaspoon of oil, cook chicken over medium-high heat until lightly browned and firm to touch, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm. Then add tomatoes to the skillet, add more oil if you need to and cook for 5 minutes.

While you are waiting for the tomatoes to cook & pasta to finish, cut chicken into chunks.

Drain pasta & add to a serving bowl along with the chicken & tomatoes. Add 3/4 cup of prepared pesto. Mix all ingredients together until all pasta is coated.

Delish!!!!

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Filed under Chicken, Pasta, Pesto, Recipes