Tag Archive: Chicken dish


Romaine lettuce, guacamole, tomatoes, leftover chicken and bacon...how goodmismthat????

Romaine lettuce, guacamole, tomatoes, leftover chicken and bacon…that’s what’s for lunch!! How easy is that???

INGREDIENTS:

  • homemade guacomole or store bought
  • sliced tomatoes
  • leftover chicken
  • leftover bacon…or just made
  • romaine lettuce leafs to use as “vessels” instead of bread
  • add whole green onion, peppers…whatever you have in the fridge!!
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Chicken Pinocchio

INGREDIENTS:

  • 4 -4OZ chicken breast (frozen from Costco work just fine!)
  • 2 TBS butter
  • 2 TBS olive oil
  • 2 eggs
  • ½ cup flour
  • ½ cup Italian Breadcrumbs
  • 2 oz Brandy
  • 2 TBS minced garlic (out of the jar is fine too!)
  • 1 cup of Heavy Cream
  • 1 cup ½ & ½
  • 1 cup mushrooms, sliced
  • 1 cup spinach (fresh)
  • 2 TBS chopped shallots
  • 6 oz Gorgonzola cheese, crumbled
  • 6 oz Mozzarella cheese, shredded (just shed those cheese sticks)
  • salt & pepper to taste
  • 1/2 lb pasta

DIRECTIONS:

  • Preheat oven to 350 degrees
  • Put pot of water to boil for pasta, and once boiling, add pasta (takes about 20 mins)
  • Dust chicken with flour, then dip into egg, followed by a coating of breadcrumbs.
  • Pan fry lightly on medium/high heat with olive oil & butter for 2-3 mins per side until golden brown.
  • Stir in garlic, shallots, brandy, spinach, mushrooms, heavy cream & half & half, salt & pepper and cook for 6-8 mins. .
  • Add Gorgonzola cheese and Mozzarella cheese..stir and then take heat resistant pan and put into preheated oven for 6-8 minutes until cheese is melted and is golden brown.
  • Serve on top of pasta with garnish of asparagus
  • Serve warm crusty bread or rolls

SERVES 4 PEOPLE

  • 2 TBS butter
  • 3 celery ribs sliced thinly
  • 1 medium onion, chopped
  • 1 8 oz pkg baby portobello mushrooms cleaned and sliced
  • 3 tsp minced garlic
  • 5 -14 oz cans chicken broth
  • 2 chicken breast from cooked chicken (12 oz)
  • 1 1/2 cups ( 12 oz) frozen whole corn thawed and drained
  • 1- 7 oz can chopped green chilies
  • 1 cup wild rice
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 cups whipping cream
  • 2 cups grated (or shredded) Parmesan cheese
  • 1/4 cup toasted almonds
  • 1- 5 oz can of sliced water chestnuts

DIRECTIONS:

  • Saute onions & celery in butter.  Then add sliced mushrooms and cook for another 2-3 minutes.  Put mushroom mixture into 5 QT crock and add the next  9 ingredients (to whipping cream) and turn crock pot setting to LOW and cook for 5-6 hrs or until the rice is soft and tender.  DO NOT continually open the lid and stir!!  Just let it be!!!
  • When soup has thickened and rice is fluffy and tender add the 2 c whipping cream & parmesan cheese.  Stir and heat for another 10 minutes.
  • Ladle out into soup bowls and garnish with toasted almonds
  • Now go gather ALL  the ingredients, put on counter and then open cans, slice vegetables, chop other ingredients that ask for chopping. Measure any other ingredient (except whipping cream & cheese) .  Have everything ready before you even turn on the crock pot!!!

    Serve and listen to the requests for second helpings!!

    By the way…it serves 10 people just fine!!!!!