Hello.  It's me.

I was wondering if after all these years you'd like to meet..
to go over everything
They say that time's supposed to heal ya
But I ain't done much healing...
Yes...you read that right.  It's me and I'm back!

After such a long sabbatical I'm craving a little comfort food.  Nothing and I mean nothing sounds better than Broccoli, Chicken and Bacon Fettuccine.  Can I hear an "amen"?

I want to give a little shout out to my girl Leslie Ogden for igniting my desire to continue this blog. I hope you like this recipe.

Let's get started...

Collect your ingredients.

This is when the beauty happens.  The ingredients are fused together into a beautiful blend of cheese and bacon with a healthy sprinkle of broccoli.   The chicken ties it all together with a big fettuccini bow.   I dream about this dish.  You'll love it.  No, I don't have this dish plated because it wasn't on my plate long enough to be photographed *blush*.  I think you get a pretty good idea of how great it will look on your plate.  Enjoy!


Broccoli, Chicken and Bacon Fettuccine 
adapted from Julia's album

1 Tbs. olive oil
11/2 lbs. boneless, skinless chicken breast
3 cloves garlic, minced
2/3 c heavy cream
2/3 cup milk
1 cup shredded cheese (I used an Italian blend.  You can use Parmesan, Mozzarella or a combo)
9 oz fettuccine
2 c broccoli florets
7-10 strips bacon, cooked
salt and pepper as desired

Instructions:
Chop broccoli and brown bacon until crispy.

Fill pot with water and follow package directions to cook fettuccini noodles.  When 2-3 minutes remain in cooking pasta, add chopped broccoli until bright green and fork tender.  Drain.

Heat olive oil on medium heat in a large skillet.  Season chicken generously with salt and pepper.  Cook chicken breast on high heat for 3-4 minutes on each side, until browned.  Remove skillet from heat and keep the chicken covered to continue cooking it in its own steam until no longer pink.  You can also use pre-cooked chicken.  Slice chicken into thin slices.

Add minced garlic to the skillet.  Add heavy cream and milk.  Bring to a boil.  Add cheese and stir till it completely melts (don't boil).

Add cooked pasta and broccoli and cooked bacon to cheese sauce and mix it in.  Season with salt and pepper to taste.  Top with sliced, cooked chicken.   Yum!

Labels: bacon chicken comfort food dinner pasta

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Labels: chicken healthy my favorites rice salad vegetables

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Labels: chicken dinner main dish mexican dish

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Labels: chicken entertaining holiday main dish mexican dish

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Labels: chicken main dish salad vegetables

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Labels: chicken main dish

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Labels: chicken dinner main dish

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Labels: chicken comfort food

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Labels: beans chicken comfort food mexican dish

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Labels: beans chicken dinner main dish salsa

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I love Cinco De Mayo and it's just around the corner.  What better reason to invite your friends over and make some really good Mexican food.  I'll start with a recipe for my favorite thing to eat any day of the week, Fajitas.  I love making fajitas because they are so easy to make (especially when you're cooking for a crowd) and virtually impossible to mess up.  I like chicken but you can also use steak. 

Labels: chicken dinner holiday main dish marinade mexican dish

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 I made chicken again.  My kids like chicken.  They asked me to make Chicken Cordon Bleu.  It sounds hard because most French dishes are hard to pronounce let alone make.  But when it comes down to it, I love my kids and I want to make them happy 'cuz that makes me happy.  This is how I made it...so easy and delicious. 

Labels: chicken main dish

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This dish is one of my kid's favorites...the bonus is that it is so easy to make.  It's called Chicken Diable but my kids think that when it's cooked, it is the same color as a yellow highlighter.  We call it Highlighter Chicken.

Labels: chicken main dish my favorites

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Labels: chicken comfort food dinner noodles soup

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I have two picky kids (and one non-picky kid). This meal is very easy to make and I know my kids will eat it...hence the name "Favorite Chicken". If you have picky eaters, this may be just the recipe you're looking for.

Favorite Chicken

4-6 boneless, skinless chicken breasts
2 (10 3/4-ounce) cans cream of chicken soup
1 (8 ounce) package cream cheese, softened
1 packet Good Seasons Italian dressing mix

Place frozen (or thawed) chicken in Crock Pot. Sprinkle with Italian dressing packet. Pour soup over chicken. Cover and let cook on low 6-8 hours or on high 4-6 hours. During the last hour of cooking, add cream cheese. Using two forks, shred the chicken into bite-sized pieces.

If serving with noodles, I like to add broccoli or zucchini slices to the noodles during the last 3 minutes of cooking. They will be cooked to perfection and add a little color and nutrition to your plate. Pour Favorite Chicken over drained noodles and vegetables. Printable recipe.

Start by placing your frozen chicken in the Crock Pot. Sprinkle with Italian dressing mix. Pour two cans Cream of Chicken soup on top and let it cook on low all day. Add cream cheese and shred cooked chicken with two forks.

Pour over noodles or rice. Enjoy!

Your kids plates will be empty in no time.

Labels: chicken main dish

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Wow that was a tongue twister! I made these little pot pies when I realized I didn't have frozen pie crusts in the freezer for this recipe. I used the same recipe but poured the chicken mixture into six ramekins instead of a pie shell.

I pulled out my Pepperidge Farm Puff Pastry (any puff pastry will do), waited the required 10 minutes for it to thaw, rolled it out and cut it into squares with my pizza cutter. After I scooped the chicken mixture into individual ramekins, I placed a puff pastry square on top. Then I adorned them with little designs I cut with little cookie cutters.

Finally, I bushed them with a beaten egg, and cooked at 350 for about 20 minutes (or until the pastry looked golden brown. De-lish.

Labels: chicken comfort food dinner

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This is a great dish to make when you are having people over. The recipe serves 6-8 people plus it has spaghetti noodles (who doesn't like those) and a nice cream sauce and to add great flavor, artichoke hearts and tomatoes. I have just decided that marinated artichoke hearts are from the gods. I can sit and eat them out of the jar. Mom, aren't you proud of me that my palate is maturing? This recipe is from my friend Ree. She doesn't know who I am but I own her cookbook and read her blog daily so I feel like we're friends. I hope you love this meal as much as I do. (even if your kids pick out the tomatoes and artichoke hearts they will still love this dish)
Spaghetti with Artichoke Hearts and Tomatoes
*adapted from Pioneer Woman

2 chicken breasts
Lowry's Season Salt
2 Tbs. Olive Oil
2 Tbs. butter
3 cloves garlic, minced
1/2 whole medium onion, finely diced
1 can artichoke hearts (14.5 oz quartered) drained
1 can diced tomatoes with juice (14.5 oz)
1 cup half and half or heavy cream
1/2 cup chicken broth
1/2 tsp nutmeg
salt and pepper to taste
1 pound thin spaghetti
1 cup Parmesan cheese, freshly grated
2 Tbs. fresh basil

Directions: Cook spaghetti till al dente. Drain and set aside.

Sprinkle Lowry's Seasoning Salt on chicken breasts and grill until done. Slice chicken lengthwise and place on plate; set aside.

Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.

Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Place chicken on cheese and pour sauce over the top. Add fresh basil. Toss lightly to combine and coat; add additional chicken broth if sauce seems too thick. Delicious! Printable recipe

Labels: chicken main dish noodles

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This is a great recipe for all of you sticking to your New Year's Resolution of eating healthy. My friend got it from her personal trainer so it's got to be good for you...It's also delicious!


Annie's Corn Tortilla Casserole

1 lb chicken tenders
1 can black beans, drained
1 lg can diced tomatoes
1 can corn, not drained
chili powder
salt
pepper
6-8 corn tortillas
2 cups shredded cheddar cheese

Grill tenders and season with chili powder, salt and pepper. Cut tenders into cubes and mix with black beans, diced tomatoes, and corn.

Tear 3 corn tortillas and place in 9x13 baking dish. Layer with 1/2 chicken mixture and 1 cup cheese. Repeat layers.

Bake at 350 for 30 minutes .

Serve with sour cream, salsa, avocado and sliced olives. Printable recipe

Bonus:
I love this website because it will analyze ANY recipe you have and tell you the good, bad and dirty details. (You may think twice about that cheesecake you were planning to make)

For one serving of Annie's Corn Tortilla Casserole there is:
307 calories
5g fat
31.3g carbs
6.6g fiber
Calorie Counter gave this recipe an A!

Labels: chicken healthy main dish mexican dish

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I love Chili's Chicken Enchilada Soup. I crave it. I dream about it. I went to Chili's with my friend a few nights ago salivating for a delicious bowl of their soup. The waiter came back and told us there was no more Chicken Enchilada soup. We were so bummed out we ordered and ate a large platter of cheese fries between the two of us but that is a story for another day. You can imagine my surprise when I was looking through a few of my favorite blogs and this one had a copycat recipe for...get this...CHILI'S CHICKEN ENCHILADA SOUP. I made it the same day. I loved it. It was everything I craved and more. It takes a little time but it is well worth the wait.

Clawson's Chicken Enchilada Soup

3 carrots chopped
2 ribs celery chopped
1 onion chopped
2 Tbs. oil
Saute veggies until clear. Add the following:

8 cups chicken broth
1 can Rotel tomatoes (a must! Regular tomatoes don't cut it)
1 pkg. taco seasoning
10 small corn tortillas, torn
Bring all ingredients to a boil and boil gently for 20 minutes. Puree the mixture in batches in blender or use a wand blender. Then add:

2 Tbs. corn starch stirred into 1 cup cold water.
Bring soup to a boil and add:

1 cup cream or half and half
1 lb Velveeta cheese cut in cubes (don't skimp on the brand. Other brands don't melt as well)

Don't boil the soup again once you add the cream and cheese. It will curdle. Then add your mix ins. I added 3 cups chopped rotisserie chicken
1 can black beans rinsed
1 can corn rinsed
Top with tortilla strips, fresh salsa or tomatoes, sour cream, avocado and chopped cilantro. Delicioso. Printable recipe

Labels: chicken soup

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Tyler this is for you and Marie. I love making this meal when I only have a little time to prepare dinner. I have made it with frozen chicken tenders before and it still turns out great. You cannot mess this recipe up and it is stinking good!

Southwestern Chicken and Rice

4 chicken breasts (or 9 tenders)
1 cup salsa
1 pkg taco seasoning
2 cups water
2 cups minute rice, uncooked
1 can black beans, drained
1 cup cheddar cheese (shredded)
sour cream and black olives, optional

Bring Chicken, salsa, taco seasoning and water to a boil in large skillet; cover. Simmer 10 minutes. Stir in rice and beans, sprinkle with cheese. Cover, cook on low heat for 5 minutes. Top with sour cream if desired. Enjoy! Printable recipe

Labels: beans chicken main dish rice

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