My friend Kristen shared this recipe the other day. Technically, it’d be a “Treat to Try” but, I’m posting it here today. I’ve made a couple of her recipes and have yet to be disappointed!
4 boneless skinless chicken breast halves
1/2 tsp pepper
1 tbsp olive oil
2/3 cup chunky applesauce
2/3 cup spicy BBQ sauce
2 tbsp brown sugar
1 tsp chili powder
Sprinkle chicken with pepper. In a large skillet, brown chicken in oil on both sides. In a small bowl, combine the remaining ingredients; pour over chicken. Cover and cook 7-10 minutes longer.
OK, I’m giving in…the ‘secret’ to my amazing BBQ 😉 sigh….
BBQ sauce – which ever style you prefer – are you NC style or Memphis?? Memphis all the way! 😉
Throw the chicken in the crock pot (I usually use 1lb of breasts, but, like to double to freeze)
Dump in ‘some’ BBQ sauce (can you have too much? No didn’t think so!)
Pour in 3/4 can Dr. Pepper (drink the remainder!)
Let simmer on low for 6-8 hours
Shred and put on buns!
Burrito size tortillas
1 cn. of cr. of chicken soup
1 cn. of rotelle tomatoes
8 0z. of sour cream
Ground beef or shredded chicken
Pkg. of taco seasonings
2 cps of cheddar or Mexican cheese (i used a combo of both)
Mix soup, tomatoes, sour cream together in a large bowl. Mix taco seasonings w/ cooked meat. Layer a 9×13 pan w/ tortillas, sour cream mixture, meat and cheese (similar to a lasagna). Bake @ 350 for about 30 minutes or until golden brown.
I serve it w/ shredded lettuce and sour cream. I also serve chips and salsa & Mexican rice.
1.5c uncooked ziti
1 pkg. (9oz.) spinach leaves
1 lb. chicken cut into pcs.
1tsp. basil leaves
1 jar (14.5oz.) spaghetti sauce
1 can (14.5oz.) diced tomatoes, drained
2 oz (1/4 of 8oz. pkg.) cream cheese
1c. mozarella cheese
2 TB. parmsesan cheese
Cook pasta – 1 min before it’s done, add spinach leaves. Drain.
Cook chicken and basil in skillet until done
Add pasta sauce and tomatoes – bring to boil
Simmer 3 mins.
Stir in cream cheese. Toss into pasta & spinach.
Toss in 1/2c. mozarella
Pack into baking dish
Bake 20 mins
Sprinkle in parmesan and remaining mozarella
Bake at 375 – covered lightly – for 15 minutes. Remove foil for last 5 minutes.
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast halves
2 tablespoons butter
1 tablespoons olive oil
2 teaspoons garlic powder
3 tablespoons lime juice
1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 tsp garlic powder, onion powder, thyme, and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
2. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle w/ 2 tsp garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly w/ sauce.
I cook brown long grain rice then when the chicken is done cooking I take it out of the pan and put the rice in & stir it around to soak up the rest of the spices and sauce.
2 cups chopped onion (about 1 large)
2 tablespoons dried thyme
1 to 2 teaspoons black pepper
10 garlic cloves, minced (I could cut this down if it is too much.)
6 cups (1/2-inch) cubed red potato (about 2 pounds)
2 cups (1-inch) cut green beans (about 1/2 pound)
1/4 cup water
2 tablespoons finely chopped olives
2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
8 skinned, boned chicken thighs (about 1 pound)
1/2 cup (2 ounces) crumbled feta cheese
Preheat oven to 375°.
Heat olive oil in a large Dutch oven over medium heat. Add the onion, and sauté for 3 minutes. Add the thyme, pepper, and garlic; sauté 1 minute. Increase heat to medium-high. Add potato; sauté 8 minutes or until potato begins to brown. Stir in green beans, water, anchovy paste, and tomatoes. Remove mixture from heat. Nestle chicken thighs into potato mixture. Top with feta cheese. Cover and bake at 375° for 45 minutes.
I ‘stole’ this recipe from my friend Kristen. She has some very yummy recipes!
1-1/2 pounds boneless skinless chicken breasts
3 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn
1 cup chunky salsa
12 flour tortillas (6 inches), warmed
Sour cream, shredded cheddar cheese and shredded lettuce, optional
Place the chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
Remove chicken; cool slightly. Shred and return to the slow cooker. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through.
Serve in tortillas with sour cream, cheese and lettuce if desired.