Posts Tagged ‘chicken recipe’

4 Ingredient AMAZING Honey Mustard Chicken

Monday, June 17th, 2013 by by

I’ve never really cared for honey mustard anything. However, we recently had some relatives visit who left us a bottle of mustard, something I didn’t think I would ever use for anything. It stared at me each time I opened the fridge, staying, “Use me! Don’t throw me away! Don’t be a waster~!” and so, eventually, I caved in and discovered this amazingly delicious (and, of course, easy) honey mustard chicken recipe.

My sauce…

Ingredients
*2 chicken breasts
*1/2 cup yellow mustard
*1/2 cup honey
*1/2 cup brown sugar

Step 1: Mix the mustard, honey, and brown sugar together until blended.

Step 2: Sear the chicken breasts on both sides in a frying pan set on medium-high.

About to go in the oven….

Step 3: Pour the honey mustard sauce over the chicken breasts, cover the frying pan with an oven-safe lid/aluminum foil and pop it into the over at 350 for 25-30 minutes or until thoroughly cooked. (Feel free to take your chicken breasts and put them into a baking dish if your frying pan isn’t oven safe)

Step 4: ENJOY! I sered mine with plain white rice and it was amazing. Freakishly delicious.

Bonus: Use the honey mustard sauce as a salad dressing, too! (I made a salad the next day and used this- incredible. I can’t believe I never enjoyed honey mustard before this!)

Mothering Joys
My little girl was crying in her crib, waiting for me to come pick her up. I knocked on her door before I entered and heard her little voice say, ‘Hello?’, though it sounds more like, ‘Hewhoa?’ I opened the door, and though she had tears in her eyes, her face instantly lit up and she started to bounce, with her arms reaching towards me, waiting for me to pick her up. There are few things better than a sweet child who wants nothing more than for you to hold them.

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Review, Recipe, and Giveaway: Wholly Guacamole

Wednesday, February 8th, 2012 by by
Who doesn’t love guacamole? Everyone I know does. Well, maybe not my kids. You see, guacamole is different, and it’s green, and that’s enough to keep my kids away. In the past, when we have been at a restaurant, they have refused to try the guacamole. So I was excited to receive a package of different varieties of  Wholly Guacamole and Wholly Salsa. I knew that there was bound to be something here they would like. I also knew that if I was going to get them to try this good stuff, I would have to make it pretty appealing.

Who has the time to make guacamole? With three little ones running around, not me. Wholly Guacamole allows you to have guacamole whenever you have the craving. Their products are all natural with no preservatives. You can feel good about giving it to your family. They have many varieties of guacamole such as Classic, Organic, Pico de Gallo, and more. I just adore their 100 Calorie Packs. They satisfy a guac craving while allowing me to practice portion control. In my area, you can find Wholly Guacamole products at Target, Safeway, and Costco. (more…)

Memorial Day Kabobs

Friday, June 3rd, 2011 by by

Enjoy a small backyard barbecue with some friends this Memorial Day and grill up tasty kabobs! Pick up some organic white mushrooms, grape or cherry tomatoes, bell peppers, onion, red skinned potatoes (partially cook before skewing), chicken (or meat of choice), and some skewers. Kabob it up and soak them overnight (or at least 4 hours) in Italian dressing. Jumbo 2-1/2 gallon ziplock bags work great for this. Soaking the skewers with the meat and veggies not only marinates the food, but wetting the skewers if they are wooden keeps them from burning too much.




Happy Memorial Day!!!

Coconut Curried Chicken over Vegetable Rice

Thursday, May 19th, 2011 by by

One of the things that I do to save money on our grocery bill is buy whole poultry rather than pieces. Not only is it cheaper to buy a whole “roaster” chicken than to buy a package of chicken breasts, but there are more usable parts with a whole chicken, and most local farmers will only sell me a whole chicken – there is no “boneless/skinless” option.

Many people think that the only thing you can do with a whole chicken is to make roasted chicken. If you get creative, you’ll find that you can have a variety of chicken dishes at a much lower cost if you start using meat from a whole chicken.

After I cook a chicken, we usually have the roasted chicken that night for dinner. Then, I get as much meat off the bones as I possibly can, separating the white meat and dark meat into two labeled bags. I keep the raw gizzards and carcass (the bones) to make a stock out of. If I’m throwing the carcass away rather than making a stock (sometimes I have ample amount in my freezer), then I put the gizzards in a freezer bag and save until the day comes when I do make a stock. This alone saves us tons of money, as I don’t remember the last time I had to buy chicken stock. I use it in many of my dishes, so to be able to cut that out of our grocery list saves us money!

After everything is separated and prepared, I freeze it. Then, we have cooked chicken meat in the freezer, waiting to be made into a quick yet wholesome meal! This curried chicken recipe was one I came up with tonight using cooked chicken. I used the white meat, but I wouldn’t hesitate to use dark meat. I am going to come clean and admit that when I say “canned tomatoes” in the recipe, I actually didn’t have any, so I used some of the chunky tomato soup that I canned last summer. It worked really well – and it is another way to incorporate my own prepared foods! (more…)

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Creamy Chicken Enchiladas

Thursday, April 14th, 2011 by by

After Deuce was born lots of our amazing friends brought us dinners.  I got hooked on this and made my own version.

  • 1 lb boneless skinless chicken breast
  • 2 cups water
  • 2 tsp chicken base (I’ve blogged about my love for Better Than Bullion in the past).  If you don’t have this, omit the water and base, sub with 2 cups chicken stock
  • 1 pkt enchilada sauce seasoning
  • 1 can cream of chicken condensed soup
  • 1 block cream cheese (8 oz)
  • 1 small can diced green chiles (think it’s about 2 oz), drained
  • About 15 flour tortillas (I used 6″ ones)
  • 2 cups shredded cheese

1. Simmer chicken in water, base and enchilada seasoning until its shredable.  Shred and set aside.  Reserve 1/2 cup of the cooking liquid.

2. Combine shredded chicken, soup, 1/2 cup of cooking liquid, cream cheese and chiles. (more…)

Green Tip Tuesday *What Your Mama Gave Ya!*

Tuesday, March 1st, 2011 by by


Evening… if you haven’t heard I’ve once again become a Full-Time MOMMY! Of course, I’ve always been a mommy, but Hubs started a new job and I’ve also taken on the role of Mommy 24-7. I mean, before both Hubs and I were working from home and we’d often share roles, such as dinner or laundry, and he was so handy, especially while I was in the kitchen and you hear that rustle and whining coming from the play room, I would easily just say “Hun, can you check on the girls?” Now, I have to STOP in my tracks to see what’s up (of course I don’t have to every time, but you know what I mean).

Anyways…. so Hubs take the car so I have been making meals at home, I love being so “Domestic.” I menu plan every week and this week somehow I forgot the “Cream of Mushroom” for the casserole. I could have done one of two things. 1. Call a friend or family to bring me some. or 2. (if I had the van) Go to the store myself. (more…)

Yum-ditty, yum-ditty, yum, yum, yum. (aka Chicken Pot Pie)

Thursday, February 3rd, 2011 by by

Yummmm….
I know your taste buds are jealous of my taste buds because mine tasted the deliciousness of homemade chicken pot pie on Monday.

Yup, you heard me right. Chicken. Pot. Pie. ((aka heaven in your mouth))
Oh man my mouth is drooling in memory.

It’s very rare that I make something for dinner that everyone in my house likes. What can I say? We’re all picky eaters who are picky about different things. Zach doesn’t like spicy or tomatoes or beans. Ryan doesn’t like any green food except green beans, nor does he like rice (though I make him eat it often). John doesn’t like way too many things to list. Belly does not like smooshy food, pickles, cheese that is not mixed into things, or eggs not mixed into things. I don’t think I’m the least bit picky, but I could be wrong since my mom says I am a very picky eater. BUT I do the cooking in this house so it’s not picky if I just don’t make things I don’t like.

Everyone in my house enjoyed that chicken pot pie though. We were in hoggy-yummy-delicousness taste bud heaven. And yes, I plan on telling you how to make it, I just wanted to gloat a bit. This is a recipe that is a blending of two other recipes plus my own touches.

Firstly, since most instant potato directions are different, let me tell you that you will need to do the amount for 6 servings and will need (more…)

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Chicken Fried Rice

Friday, October 15th, 2010 by by

This came out great! I used brown rice instead of white rice and I am not sure what I think about it. I am a white rice kind of person so the brown rice gave it sort of a different taste, but it was still really yummy!

Chicken Fried Rice

3 Chicken Breasts, uncooked and cubed
6 Cups of Cooked and Chilled Rice (Brown or White)
4 Eggs, beaten and scrambled
16oz Bag of Frozen Peas/Carrots
1 Tablespoon Oyster Sauce
1 Tablespoon Sesame Oil
1/4 Cup Soy Sauce
2 Tablespoons Butter
3 Cloves Garlic, Minced
Green Onions, chopped (as many as you want)
Garlic Powder
Onion Powder
Pepper
Salt

Cube chicken up and season with salt, pepper, garlic powder and onion powder to taste, along with 1 tablespoon of Oyster Sauce (you can find this in the international section of the grocery store).

On medium heat, heat up 2 tablespoons of butter with 1 tablespoon of sesame oil, then add 3 cloves of minced garlic along with the chicken. Cooked until no longer pink. In a separate skillet, scramble 4 eggs. Add the 4 scrambled eggs and 16 oz bag of frozen veggies to the chicken and toss. Toss for a few minutes until veggies are thawed out.

Mix in 6 cups of rice (must be cold). Add 1/4 cup of soy sauce and stir fry until light golden brown. Stir in chopped green onions and sprinkle in black pepper to taste.

MY NOTES – I used brown rice with my recipe. I also used canned peas and carrots because I did not have any frozen ones on hand! I also used 1 tablespoon of minced garlic out of the jar instead of garlic cloves. Enjoy!

Parsley and Garlic Chicken Recipe

Saturday, January 16th, 2010 by by

I am yet again on a cooking rampage, trying new things, cooking food in a whole new way. With Nathan and I being on a new diet, I have to cook alot more than I am used to. The days of heating up a frozen pizza in the mirowave or throwing a hot pocket in there are OVER!

Here is a Recipe I want to share!! I found it on Linda’s Low Carb Menus & Recipes. It orginally includes Carbalose flour but I omitted it due to not having any. And it was so delicious, there really is no need for it! This is also so quick and easy, it takes about 25 minutes (more…)