All posts by spoonlicker1

Hawaiian-Style Quesadillas

Hawaiian-Style Quesadillas


Flour tortillas

Ham, sliced

Mozzarella and Cheddar cheese blend, shredded

Pineapple chunks, drained

Sour cream

Salsa


Heat a griddle over medium-high heat

Toast one side of a tortilla, 1 to 2 minutes

Lay 2 to 3 slices of ham on the other side of the griddle to heat through

Flip toasted tortilla over, sprinkle with mozzarella and Cheddar cheese blend

Layer with hot ham, sprinkle with desired amount of pineapple, and fold tortilla in half

Turn quesadilla over and continue to cook until cheese is melted and tortilla has reached desired crispness, 2 to 4 minutes

Cut into wedges with a pizza cutter

Serve with sour cream and salsa

Enjoy!

Feta and Bacon Stuffed Chicken with a White Sauce

Feta and Bacon Stuffed Chicken with a White Sauce

Serves 4

3/4 pound bacon, cut into 1 inch pieces

1 cup crumbled feta cheese

3 tablespoons sour cream

1/8 tablespoon dried oregano

1/8 teaspoon ground black pepper

4 skinless, boneless chicken breast, pounded flat

1 cup all-purpose flour

2 eggs, beaten

White Sauce

2 tablespoons butter

2 tablespoons flour

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup milk

Preheat an oven to 350 degrees

Place the bacon in a skillet, and cook over medium, until evenly browned

Cool the bacon slices on a paper towel-lined plate

Reserve the bacon grease in the skillet

Mix the cooled bacon with the feta cheese, sour cream, oregano, and black pepper, set aside

Pour the flour, egg, and bread crumbs into separate, shallow dishes

Gently press the chicken breasts into the flour to coat

Dip each into the beaten egg, then press into bread crumbs

Reheat the bacon grease over medium heat

Brown the chicken breasts on both sides in the hot fat, about 2 minutes per side

Remove chicken breasts to prep area and let cool enough to work with

Spoon the bacon mixture onto each chicken breast

Roll or fold chicken breast over bacon mixture

Place the stuffed breasts on a baking dish

Bake until the chicken is no longer pink and the filling is hot, 20 to 25 minutes

An instant-read thermometer inserted into the center should read at least 165 degrees

While the chicken is baking, this is a great opportunity to make the white sauce

White Sauce Instructions

In a small saucepan, melt butter

Stir in flour, salt and pepper until it’s smooth and bubbly

Slowly whisk in milk

Boil 1 minute

Spoon over chicken

We served ours with a white sauce and mashed potatoes

Chicken Cordon Bleu Crescent Rolls

Chicken Cordon Bleu Crescent Rolls

Makes 8 Rolls


1 can of 8 count Crescent Rolls

8 slices Swiss cheese, thin sliced

8 slices deli ham, thin sliced

8 slices deli chicken breast, thin sliced

Italian seasoning

2 tbsp honey optional

2 tbsp Dijon mustard optional


Preheat oven to 375 degrees

Spray a pie pan or 9-inch baking dish with cooking spray and set aside

Remove crescent rolls from can and lay out in a long rectangle

Pinch the seams together well

Sprinkle with Italian seasoning

Layer first Swiss cheese, then ham and finally the chicken breast on the rolls

Roll up wide end and cut into 8-10 rolls

Place in a pie pan or 9-in square baking dish and bake for 18-20 minutes or until golden brown

Mix honey and Dijon mustard and serve with rolls if desired

Burger and Fry Seasoning

Burger and Fry Seasoning


1/4 cup salt

2 tablespoons paprika

1 tablespoon garlic powder

1 tablespoon garlic salt

1/2 tablespoon cumin

1/2 tablespoon pepper

1/2 tablespoon dry basil

1/2 tablespoon dry parsley

1 teaspoon chili powder

1/2 teaspoon celery salt


Mix well and store in an airtight or an empty seasoning container.


This seasoning works great on chicken too!

Korbyn’s Cheez-It Chicken

This is a great way to use up those little bits of crackers in the cupboard.

Cheez-It Chicken

Serves 4


1 1/2 cups cheese flavored crackers, like Cheez-Its, crushed

1 1/2 cups French-fried onions, crushed

Salt and black pepper to taste

4 skinless, boneless chicken breast halves – cut in half

3 tablespoons mayonnaise, may need more to coat chicken

Butter


Preheat oven to 375 degrees

Spray a baking dish with cooking spray

Mix Cheez-Its, French-fried onions, salt and pepper in a bowl

Set aside

Wash and pat chicken breasts dry

Scoop mayonnaise into a bowl

Coat chicken in mayonnaise bowl then press in the cracker mixture

Place chicken breasts on the prepared baking dish

Sprinkle remaining cracker mixture on top

Place a small pat of butter on each chicken breast

Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes

Pineapple Chicken

Easy Pineapple Chicken

Serves 4


3 tablespoons low sodium soy sauce

3 tablespoons olive oil, divided

1/2 teaspoon paprika

Salt and pepper to taste

1 pound boneless, skinless chicken breast, cut into strips

Vegetables cut into strips (optional)

1 (12 ounce) can pineapple chunks, drained and juice reserved

1 tablespoon cornstarch


Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl

Add chicken strips and let marinate while preparing the remaining ingredients

Heat the remaining 1 tablespoon of olive oil in a wok or skillet over medium heat

Add optional vegetables and stir-fry for 3-5 minutes

Add chicken and marinade to the wok/skillet

Cook, stirring occasionally, until chicken is cooked through about 10 to 15 minutes

Add pineapple chunks to the skillet and cook for 2 to 3 minutes

Combine pineapple juice and cornstarch in a bowl; mix together

Pour in pineapple juice mixture and bring to a boil

Simmer until sauce has thickened, about 3 minutes


Enjoy with a side of vegetables and rice

Flatbread with Pesto, Corn, Black Beans, Goat Cheese and Sun-Dried Tomatoes

Flatbread with Pesto, Corn, Black Beans, Goat Cheese and Sun-Dried Tomatoes


Naan flatbread

Pesto

Garlic, minced

Goat cheese, crumbled

Corn

Black beans

Sun-dried tomatoes, sliced

Parmesan cheese, grated

Kosher salt

Black pepper


Preheat oven to 350 degrees

Place flatbreads on a baking sheet

Spoon pesto on top of flatbread

Top with garlic, goat cheese, corn, black beans, sun-dried tomatoes, and Parmesan cheese

Season with salt and pepper

Bake until cheese is beginning to melt and flatbreads are golden, 8 to10 minutes

Chicken Adobo

Chicken Adobo

Serves 4


2 tablespoons vegetable oil

4 chicken breast, boneless and skinless

1 cup onion, quartered and sliced

1 tablespoon ginger, minced

2 tablespoons minced garlic

1/3 cup white vinegar

2/3 cup low sodium soy sauce

1 tablespoon garlic powder

1 teaspoon black pepper

1 tablespoon sugar

1 bay leaf


Heat the vegetable oil in a large skillet over medium-high heat

Add chicken and onion to skillet

Sautee until chicken is golden brown on both sides

Add ginger and garlic to skillet

Pour in vinegar and soy sauce

Season with garlic powder, black pepper, sugar, and bay leaf

Increase the heat to high, and bring to a boil

Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 15 to 20 minutes


We served ours over rice

Vegetable Chowder

Vegetable Chowder

Serves 4


1 tablespoon butter

1 cup carrots diced

1 cup celery diced

1/2 cup onion

2 cloves chopped garlic

1 teaspoon Italian seasoning

1/8 teaspoon thyme

1/8 teaspoon paprika

1/8 teaspoon cayenne

Salt and pepper

18 ounces chicken or vegetable broth

1/2 cup corn

1 1/2 cups broccoli florets

3/4 cup cauliflower florets


3 tablespoons butter

3 tablespoons flour

1 1/2 cup milk

1/4 cup heavy cream

Salt and pepper

1 cup shredded cheese


Melt 1 tablespoon butter in stock pot over medium-high heat

Sauté onion, carrot and celery 6-8 minutes or until softened

Add garlic, Italian seasoning, thyme, paprika, cayenne, salt and pepper

Pour in broth and corn

Bring to a boil then reduce heat and simmer 15-20 minutes

Add broccoli and cauliflower; cook another 6-8 minutes

In a saucepan over medium heat, melt 3 tablespoons butter and whisk in flour

Cook mixture for 2-3 minutes or until golden brown

Whisk in milk

Bring to a gentle boil then reduce heat and let thicken, stirring frequently

Stir in heavy cream, salt and pepper

Whisk mixture into soup

Add cheese, stir until melted

Enjoy!

Buttermilk Chicken and Corn Flake Baked Casserole

Buttermilk Chicken and Corn Flake Baked Casserole

Serves 4



1 pound skinless, boneless chicken breast, cut into 1-inch pieces

1 tablespoon olive oil

1/2 cup each of carrots, celery, and onion, all diced

1/4 teaspoon salt

1/2 teaspoon Cajun seasoning

2 tablespoon all-purpose flour

1/4 cup orange juice

1 cup chicken broth

1/2 cup frozen peas

1/4 cup buttermilk

2 cups corn flakes cereal

2 tablespoons butter, melted



Preheat oven to 375 degrees

Heat olive oil in a large skillet over medium heat

Add chicken and sauté until lightly browned, 7-9 minutes, remove from pan and set aside

Stir carrots, celery, onion, and salt into hot skillet

Cover the skillet, and cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes

Stir Cajun seasoning into vegetables

Sprinkle flour over vegetable mixture in the skillet; cook and stir about 1 minute

Gradually stir orange juice and broth into vegetable mixture; bring to a boil

Stir chicken and peas, into broth mixture; remove from heat

Stir in buttermilk, and then pour mixture into a baking dish

Top with corn flakes and melted butter

Bake for 8-10 minutes until corn flakes are golden and casserole is bubbling

Let rest 5 minutes before serving