Lemon Cream Pasta with Chicken

Lemon Cream Pasta with Chicken
My Kitchen Cafe

Serves 4-6

3 cups shredded or cubed Lemon Garlic Chicken (see below)
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 (14.5 ounce) cans chicken broth
1/2 cup fresh lemon juice
1 (16 ounce) package tube pasta (I used rigatoni)
2 cups heavy cream
2 teaspoons grated lemon zest
1/2 cup parmesan cheese, shredded

DIRECTIONS
In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.Stir chicken into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

Lemon and Garlic Grilled Chicken

Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)

Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I'll be sharing a few with you soon).

Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.

Often, I will double the marinade and chicken and grill it all up and freeze the extras to use later.

Crispy Seasoned Chicken Cutlets

Crispy Seasoned Chicken Cutlets

1/2 tsp salt
8 chicken breast cutlets (2 lbs)
1/3 cup yellow cornmeal
1 1oz. envelope ranch dressing mix
2 T flour
1 T paprika
3 T olive oil

Sprikle salt evenly over cutlets.

Stir together cornmeal and next three ingredients in a shallow dish or pieplate. Dredge cutlets in cornmeal mixture, coating both sides.

Cook cutlets in batches in hot oil in a large nonstick skillet over medium heat 3 minutes on each side or until golden brown and done. Serve immediately.

Fall Apart Pork Chops

Fall Apart Pork Chops
Blogging it's what's for dinner

8-10 bone-in pork chops
2 bottles Bulls-Eye ORIGINAL bbq sauce
garlic
salt
pepper

Garlic salt and pepper both sides of pork chops. Place in a 9x13 casserole dish ... you can stack these 2-pork-chops high, but no higher. I had to use 2 casserole dishes for the 10 chops. Pour a ridiculous amount of bbq sauce over the top and make sure all the chops are coated with the sauce. I used 1 1/2 bottles of sauce on 10 chops. Cover tightly with a greased piece of foil. Bake at 300* for 3 1/2 hours.Fire up your grill. Remove chops from oven. Grill chops for about 3-4 minutes on each side ... just until the sauce chars a little bit. Serve with more fresh bbq sauce on top.

These made our 4th of July HEAVENLY!!!

The meat is so tender, flavorful, and juicy ... Enjoy!** You can make your own bbq sauce, or use whatever your favorite is. We love the Bulls-Eye ORIGINAL though. MMM.

Spicy Roasted Chicken Legs

Spicy Roasted Chicken Legs
The Pioneer Woman Cooks

24 chicken legs
1 T hot salt
1 cup utter
lemon juice

Melt 2 sticks of butter in a saucepan. Pour 1/2 cup of lemon juice (fresh or bottled). Now add hot salt. Stir together until combined.

Rinse and pat your chicken legs dry and with metal tongs transfer them, one by one to the butter mixture and place them on a baking sheet. When all of the chicken legs are coated and on the baking rack. With a pastry brush, give them one last coating of the butter mixture. sprinkle them with more of the hot salt.

Place them inot a 44 degree oven for 30 minutes. Remove when they are golden brown.

Tatertot Casserole

Tatertot Casserole

2 lb frozen tatertots
2 lb fried hamburger
1 onion, chopped
salt and pepper
2 cans cream of chicken soup
1/2 cup milk
1 cup grated cheese
broccoli (optional)

Put tatertots in 9x12 dish. Mix soup into hamburger, add onions and salt and pepper. Bake 1/2 hour at 350 add cheese for the last 15 minutes. Bake uncovered 45 minutes in oven.

Walnut Chicken

Walnut Chicken

1 T oil
2 tsp soy sauce
1 tsp cornstarch
2 whole chicken breasts, skinned and cubed

1/2 cup chicken broth
1/2 tsp ground ginger
3 tsp soy sauce
2 tsp cornstarch

dried red pepper
1 med onion, cut into 1 inch pieces
1 clove garlic, minced
1 red bell pepper, cut into pieces
1/2 lb. broccoli, cut
1/2 cup chopped walnut
Rice, cooked

Mix 1 T oil, soy sauce and 1 tsp cornstarch in small bowl. Stir in chicken breast. Cover and refrigerate for 3o minutes.

Meanwhile, mix chicken broth, ginger, 3 tsp soy sauce, and 2 tsp cornstarch. Set aside.

Heat oil in large skillet. Stir fry refrigerated chicken mixture and dried red pepper over medium heat until chicken is no longer pink. Remove chicken from skillet. Stir fry onion, garlic, red bell pepper. Cook until onion is tender. Add broccolli. Cook until tender. Add chicken and broth. Cook stirring constantly, until thickened. Stir in walnuts.

Serve with rice.

Spring Shepherd's Pie

from Rachael Ray

2 1/2-3 pounds Idaho potatoes (about 4 large), peeled and cut into chunks
1 tablespoon extra virgin olive oil (EVOO)
2 pounds boneless, skinless chicken breast, cut into small dice
Salt and ground black pepper
1 cup store-bought shredded carrots, roughly chopped
1/2 box frozen peas (10 ounces) (about 1 cup)
7-8 scallions, thinly sliced
6 sprigs of tarragon, leaves removed and chopped
2 tablespoons butter
2 tablespoons flour
2 cups chicken stock
1 tablespoon Dijon mustard
1 5-ounce package soft garlic and herb cheese, such as Boursin
2 egg yolks
1/2 cup flat leaf parsley (about a handful), chopped
1/4 cup milk or chicken stock, to loosen potatoes
Paprika, for garnish

Preparation

Pre-heat broiler.In a medium-size pot, add potatoes and cover with cold water. Bring up to a boil and cook until tender, about 10 minutes. Once the potatoes have finished cooking, drain them and put them back into the same pot they were boiled in.While potatoes are cooking, place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon.

Add the chicken, season it with salt and pepper, and cook until golden brown and cooked through, 6-7 minutes.Remove the chicken from the pan to a plate or bowl and toss the carrots, peas, scallions and tarragon into the pan. Season the veggies with a little salt and pepper, and cook until tender, about 2 minutes.

Scoot everything in the pan over to one side and melt in the butter. Sprinkle the flour over the butter and cook for about 1 minute. Whisk the chicken stock into the flour-butter mixture and cook until thickened, about 1 minute. Season the sauce with a pinch of salt and ground black pepper, then add the chicken back to the pan along with the Dijon mustard. Give everything a good stir and turn it out into a casserole dish.

When your potatoes are done cooking and drained, add the herb cheese, egg yolks, parsley, milk or chicken stock and some salt and pepper to the spuds. Mash them up until they're the consistency you like (you can add more liquid if you like them a little thinner), then spread them over top of the chicken and veggie filling in the casserole dish.Put the dish under the broiler until the top is golden brown, about 2 minutes. Keep your eye on it so it doesn't burn!

When the casserole comes out of the oven, dust the top lightly with some paprika and serve it up with your favorite salad alongside.

Chicken Enchilada Soup

Chicken Enchilada Soup

from Picky Palate

2 Tbsp extra virgin olive oil
1 medium onion finely chopped
2 14.5oz cans chicken broth
1 28oz can mild green enchilada Sauce
½ tsp cumin
½ tsp roasted garlic seasoning
1 4oz can diced green chilies
2 14oz cans diced tomatoes undrained
8oz sour cream
2 Cups shredded cheddar cheese
4 large boneless skinless chicken breasts cooked and cubed
1 Bag Tortilla Chips

Place oil in 5qt dutch oven over medium high heat. Place onions into hot oil and sauté for 3-5 minutes or until tender. Add chicken broth, enchilada sauce, cumin, garlic seasoning, green chilies and tomatoes. Stir and bring to a boil. Reduce heat to low then add sour cream, cheese, and chicken. Stir and let simmer for 15-20 minutes or until cheese is melted through.

Top each soup bowl with a handful of crushed tortilla chips. Enjoy!

Creamy Crockpot Chicken and Broccoli Over Rice

Creamy Crockpot Chicken and Broccoli Over Rice

from Picky Palate

3-4 boneless chicken breasts

1 14oz can cream of chicken soup
1 14 oz can cheddar soup
1 14 oz can chicken broth
½ teaspoon salt
¼ teaspoon Cajun seasoning (I used Emeril’s brand)
¼ teaspoon garlic salt seasoning (Lawrys)
1 Cup sour cream
6 Cups broccoli florets, lightly steamed, just fork tender ( I cook it in boiling water for 3-4 minutes)
1 Cup shredded cheddar cheese

1. Place soups, chicken broth, salt, Cajun and garlic seasoning into a crockpot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.

2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.

3. Serve over steamed rice and sprinkle with cheese.
4-6 servings

Chicken, Brown Rice and Spinach Vegetable Soup

from Picky Palate

2 Tablespoons extra virgin olive oil
½ white onion, finely chopped
1 anaheim pepper, finely chopped
4 medium carrots, diced
2 Cups thinly sliced fresh baby spinach leaves
3 cloves fresh garlic, minced
3 14 oz cans chicken broth
2 large boneless chicken breasts, cooked and shredded
2 Cups cooked brown rice
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic salt
¼ teaspoon Cajun seasoning (I used Emerils)

1. Place olive oil into a large dutch oven or pot over medium heat. Saute the onion, pepper, carrots and spinach leaves for 8-10 minutes, stirring frequently. Stir in garlic; stir for 1 minute. Stir in chicken broth, chicken, rice, salt, pepper, garlic salt and Cajun seasoning. Reduce heat to low and simmer for 15-30 minutes. Taste and season with additional salt if needed.

Tempting Shredded Chicken Taquitos

Tempting Shredded Chicken Taquitos

from Picky Palate

2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped red pepper
1 tablespoon finely chopped jalapeno pepper
2 cups cooked, then shredded chicken breast
3 tablespoons finely chopped cilantro leaves
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 (14 1/2 oz.) can diced tomatoes with green chilies
3 Tablespoons vegetable oil
burrito size flour tortillas

1. In 10-inch non stick skillet, heat olive oil over medium heat. Add onion, bell pepper and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons cilantro, salt, cumin, pepper and tomatoes with green chilies; cook 5 minutes.

2. Place oil into large skillet over medium heat. Place about 2 large Tablespoons of chicken mixture into each tortilla. Tightly roll, securing ends with toothpicks. In batches, place taquitos into hot pan. Pan fry until nice and golden brown on each side. Remove, transfer to a paper towel lined plate to dry. Serve and enjoy!

Garlic Toasted Balsamic Chicken Bruschetta Sandwich

Garlic Toasted Balsamic Chicken Bruschetta Sandwich

from Picky Palate

4 boneless skinless chicken breasts.
Pinch of salt
¼ Cup balsamic vinegar
¼ Cup extra virgin olive oil

4 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar
8 thin slices fresh mozzarella
4 ciabatta rolls, or other rolls of choice

1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through.

2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Set aside.

3. Preheat same grill pan over medium heat and spray with additional cooking spray. Place 2 slices of cheese on bottom rolls then layer with chicken breasts, spoonfuls of tomato mixture and 2 more slices of cheese. Place top rolls to close sandwich and grill both sides on hot grill pan until toasty and warm. Serve warm.

Chicken Roll-ups

Chicken Roll-ups

3oz. cream cheese

2 Tbls. butter

1/2 tsp. lemon pepper

1 pkg. refrigerated crescent rolls

1 cup diced, cooked chicken

1 stick margarine or butter, melted

1-2 cups crushed bread crumbs

Gravy:

2 cups chicken broth

1 can cream of chicken soup

2 cups diced cooked chicken

Soften the cream cheese and butter. Mix well. Add the chicken and lemon pepper. Roll out the crescent rolls and divide into 8. Spread the chicken mixture on, roll up, and dip in melted butter. Roll in the crushed bread crumbs.Bake at 350 degrees for 20 minutes.

To make the gravy:Combine the chicken broth, soup, and chicken and simmer.Pour the gravy over the roll-ups, and enjoy!!

Chicken Enchilada Casserole

I got this recipe from my friend Kristi Thompson. It's yummy.

Chicken Enchilada Casserole

2 chicken breasts, cooked and cubed (flavor with chili powder and whatever other spices you like)

Sauce:

2 Tbsp buter or margarine

3 Tbsp chili powder

16 shakes garlic powder

1/3 cup flour

2 1/2 cups water

1 can cream of chicken soup

Fritos

grated cheese

Layer fritos, chicken, sauce, and grated cheese in a small casserole dish. Make more layers until all chicken and sauce aer used. Top with a layer of fritos and cheese.

Bake at 350 for 1/2 hour.

*Add green chilies, onions, or olives for more taste. Top with sour cream if desired.

Slow Cooker Barbecued Ribs

Slow Cooker Barbecued Ribs

3 1/2 lbs pork loin back ribs

1/4 cup packed brown sugar

1 tsp salt

1/2 tsp pepper

3 Tbsp liquid smoke

2 cloves garlic, chopped

1 medium onion, sliced

1/2 cup cola

1 1/2 cups barbecue sauce

Spray inside of a 4-5 qt. slow cooker with cooking spray. Remove inner skin from ribs. Mix brown sugar, salt, pepper, liquid smoke and garlic; rub mixture into ribs. Cut ribs into 4-inch pieces. Layer ribs and onion in slow cooker. Pour cola over ribs.

Cover and cook on low heat setting for 8-9 hours or until tender. remove ribs from slow cooker. Drain and discard liquid. Pour barbecue sauce inot shallow bowl. Dip ribs into sauce. Place ribs in slow cooker. Pour any remaining sauce over ribs. Cover and cook on low heat setting 1 hour.

Buttermilk Fried Chicken

This recipe I got from my friend Nikki Grandy. Jimmy loves it. It works great for left over wraps too.

Buttermilk Fried Chicken

2 lbs. boneless, skinless chicken breasts

1 half gallon buttermilk

4 or 5 cups flour

1 Tbsp salt

2 Tbsp seasoned salt

2 Tbsp coarse ground pepper

Vegetable oil or olive oil

Cut chicken into desired size. Soak in a bowl of buttermilk in the fridge overnight. Combine flour and seasonings in a bowl. Coat chicken in flour then put into hot oil. Turn when chicken reaches golden brown in color. Drain on paper towels.

Chili

I got this recipe from my friend Melissa Smith. It is so easy and amazing.

Easy Chili

2 cans italian style stewed tomatoes (petite diced)

2 cans kidney beans

2 cans ranch style black beans

1 can tomato sauce

1 lb ground beef

1 small onion, chopped

1 Tbsp chili powder

Cook ground beef, onion and chili powder in large skillet. Combine all other ingredients in a large saucepan. When ground beef is cooked add to other ingredients. Enjoy.

BBQ Chicken or Turkey

BBQ Chicken or Turkey

2 cups vegetable oil

4 cups 7-up or Sprite

2 cups soy sauce

1 Tbsp horseradish

1 Tbsp garlic powder

10 lbs. turkey or chicken

Cute meat into desired size. Mix all other ingredients well. Add meat and marinate for at least 4 hours, overnight is best. Barbeque slowly. Do not overcook. Cook until meat is white when cut with a knife.

Stuffed Chicken Rolls

I got this recipe from my friend Kristi. It's very filling and really good.

Stuffed Chicken Rolls

6 large, boneless, skinless chicken breast halves

6 slices fully cooked ham

6 slices Swiss cheese

1/4 cup all-purpose flour

1/4 cup grated parmesan cheese

1/2 tsp rubbed sage

1/4 tsp paprika

1/4 tsp pepper

1/4 cup vegetable oil

1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted

1/2 cup chicken broth

chopped fresh parsley, optional

Flatten chicken to 1/8 in thickness. Place ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick.

Combine the flour, parmesan cheese, sage, paprika and pepper; coat chicken on all sides. Cover and refrigerate 1 hour.

In a large skillet, brown chicken in oil over medium-high heat. Transfer to 5-qt. slow cooker. Combine soup and broth; pour over chicken.

Cover and cook on low for 4-5 hours. Remove toothpicks and garnish with parsley if desired.

Cafe Rio Chicken and Pork Salad

The next one makes a ton. The recipe says it serves 20. I usually make the entire thing and then freeze the left over meat in smaller portion sizes in bags because they make great enchiladas, burritos, and bbq pork sandwiches. You can be creative.

Cafe Rio Chicken or Pork Salad

Chicken
5 lbs chicken breast, boneless & skinless
1 small bottle zesty italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred with a fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm. (I never throw away the juice I just add the chicken back into it once it has been shredded. The chicken seems to soak most of it up)

Pork
Pork Roast
1 bottle of honey bbq sauce
1 T honey
1 liter coke

Place all ingredients in a large crock pot and cook on low all night. In the morning take the roast out leaving the juice in the crock pot, shred the roast. Place shredded roast back in the crock pot with the juice and leave on low.

I found this version for the pork too...sounds like it would be good.

Pork
Night Before:
3 ½ to 4 lb. Pork Roast
2 Tbs Brown sugar
1 to 1 ½ tsp cayenne pepper
2 tsp cumin
1 tsp salt
Mix together and rub on pork roast. Put in crock pot on low. Cook all night.

Next morning,
add:1 can coke
1 cup chicken stock
2 cloves garlic, minced
1 small onion, chopped

Keep cooking all day in crock pot on Low.
About an hour before serving, shred roast and add:1 cup brown sugar

Lime Rice
In a sauce pan saute:
2 T butter
1 yellow onion, chopped
4 cloves garlic, minced

In a large pot, bring the following to a boil:
6 2/3 C water
8 tsp chicken bullion
1/2 bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chiles
1 T lime juice
1/2 tsp salt

Add onion and garlic to boiling mixture. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.

Pico de Gallo
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 tsp lime juice
1 tsp salt
1 tsp pepper

Combine ingredients together in a medium bowl

Tomatillo Dressing
1 pkg Hidden Valley Buttermilk Ranch Dry Dressing Mix
1 C buttermilk
1 C mayonaise
1-2 tomatillos, peeled
1/2 - 1 clove garlic, minced
1/2-1/3 bunch cilantro, chopped
1/2 tsp lime juice
1/2 - 1 small jalapeno, seeds removed

Blend ingredients together in a blender. Add additional mayonaise if dressing is too thin. Keep refrigerated.

Cilantro-Lime Vinaigrette Dressing (thank you Jen!)
3 Tbsp vegetable oil
3 Tbsp olive oil
1/4 c. fresh chopped cilantro
2 Tbsp lime juice
2 cloves minced garlic
1 tsp sugar
1 Tbsp vinegar
1 small jalepeno, seeded & diced
Combine in blender or food processor.

Serve in the following order:
Tortillas
Shredded Cheese
Chicken or Pork
Black or Pinto Beans
Lime Rice
Red and Green leaf lettuce, shredded
Pico de Gallo
Guacamole
Fresh cilantro
Parmasan Cheese
Fresh lime slice
Tomatillo dressing

I also made the fried tortilla strips because I like them on top. To make them I just cut them into strips with a pizza cutter and fried them in a little olive oil until they were light brown.