Chicken, black beans, and Salsa

photos taken by Heidi

   SALSA
original recipe of Heidi

4 lbs. roma tomatoes, chopped
2 green peppers, finely chopped
2 med. spanish onions, finely chopped
4 cloves of garlic, finely chopped
juice from half of a lime
cilantro, hand full, finely chopped
jalapenos, to your desired heat
salt ( i usually salt the tomatoes heavily after I chop them.)
  
combine all ingredients and chill.  I like to make this the day before, so all my flavors have a chance to blend.

Chicken
I grill the chicken with granulated garlic sprinkled on the up side once it is placed on the grill.  Once I turn it over I squeeze fresh lime juice on the cooked side.

Black Beans
Heat on stove and add a little fresh onion and cilantro.  

My kids love to add sour cream to theirs.  I try to keep it healthier so I do not add it.  :(
I also sprinkled fresh queso cheese.

ENJOY!  :) 
  

Whole Chicken in Crock Pot

Tonight we had a classic.  Chicken, mash potatoes, gravy, and corn.  I cooked a whole chicken in a crock pot with about a cup of water.  Cooked on high till the popper popped up.  Used the the drippings to make a gravy.  Nothing fancy, but thought I would blog about it just to give you a quick and easy home cooked meal.  Hope you had a GREAT night!  :)

Do you love our fine china?  It makes living in a RV a little easier!  :)

Seasoned Cheesy Chicken

Recipe created by Heidi 


Chicken Breasts (desired amount)

italian seasoning

provolone, mozz., and parm. cheese (or your desired ones)

place chicken on baking sheet and pour seasoning on chicken.  Pour water on pan around chicken.  Bake until fully cooked.  Take chicken and put on a clean pan, put cheeses on and bake until cheese is melted..

serve over a mixture of equal amounts of cream of chicken soup and sour cream (I usually have it cooking in a sauce pan while chicken is cooking...so flavors can blend.)

I served these at a Valentine Banquet and at Justin LaQuay's Graduation party and they were a hit!

Sorry for the lack of measurements!  It is just how I roll.  haha

Chips n Chicken (kid favorite)

1 large egg

1/4 cup milk

1/2 tsp onion powder

1/4 tsp garlic powder

1/2 tsp paprika

2 tsp lemon juice

2 cups coarsely crushed potato chips

1 tsp parsley flakes

4 chicken breasts

 

combine first 6 ingredients in med. bowl, beat with fork.

combine chips and parsley in separate bowl

cut chicken breasts into strips, dip into egg mixture then into chip mixture

bake on greased cookie sheet at 425 for about 15 minutes or until chicken is cooked.

 

This recipe came out of a kids favorite cook book.  We love them and so do the boys!  (I do usually leave out the parsley since most kids don't like green stuff!  haha

Chicken Casserole

Recipe adapted by Heidi from Sheila Moon, friend
Photos taken by Heidi

6-8 chicken breasts
2 cans cream of chicken soup
16 oz sour cream
sleeve of ritz crackers

Cook and shred chicken.  Mix soup and sour cream together.  Add chicken.  Put into a 9x13 sprayed pan.  Crush crackers and sprinkle on top.  Cook covered at 375 for 45 minutes and then uncovered until bubbly. (about 10 minutes)  This would be great to cook ahead and just heat portions as needed.  we love it as leftovers!  :)  could also be cooked in crock pot and add the crackers before serving.

Sloppy Chicken Sandwiches

Chicken cooked and shredded

Soups mixed in and ready to cook

The finished product

Recipe acquired by Heidi from her mom, Carolyn Eber
Photos taken by Heidi
6-8 chicken breasts (4lbs)
1 can cream of celery soup
1 can cream of chicken soup
plain potato chips
chicken broth

Cook chicken and shred.  Mix soups and chicken together. Cook in a crock pot 4-6 hours on low. (the longer it cooks the better the flavors blend)  Shortly before serving add crushed plain potato chips to thicken.  (if you get too thick, add some water or chicken broth.)  Serve on hamburger buns.

 Makes 15-20 sandwiches

Crispy Chicken Costoletta

Recipe acquired by Heidi from Cheesecake Factory

4 chicken breasts, cut horizontally, and pounded (if desired)
2 lemons, zest of
1 1/2 cups plain breadcrumbs
freshly grated Parmesan cheese

eggs, whisked with water
 flour
ground pepper
kosher salt

Lemon Sauce

2 garlic cloves, finely minced
1 tablespoon olive oil
2 cups heavy whipping cream
1/4 cup fresh lemon juice
1/8 cup chicken stock
kosher salt
fresh ground pepper
1 tablespoon unsalted butter

Directions:

  For the chicken:.

  Preheat oven to 200°F.
  Zest two lemons. Bake zest for about 5 minutes until dry.
  On one plate combine flour, pepper and salt. On another plate combine eggs and water, whisk until combined. On another plate combine dry lemon zest, bread crumbs and cheese.
  Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs.
  Heat 2 Tablespoons olive oil and 1 Tablespoon butter in a large frying pan over medium heat.
  Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You will need to work in batches, adding more oil and butter as needed.
  Keep chicken warm in oven at 250°F.
  

For the lemon sauce:

  Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and sauté about 3 minutes.
  Add whipping cream and boil until reduced by one-third.
  Add lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes.
  Remove from heat and stir in butter until melted.
  Serve chicken with lemon sauce and mashed garlic potatoes.

This is one of my FAVORITE dishes...sooo yummy!!