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Thursday, March 20, 2014

Whipping Cream Chicken


My kids love this recipe. Milky and yummy.

Ingredients:

1/4 cup butter
4 boneless, skinless chicken breasts
salt and adobo seasoning
8 ounce package sliced mushrooms
2 carrots (cut in cubes)
2 cups heavy cream

Directions:

1) Sprinkle chicken breasts with salt and adobo seasoning, brown in melted butter, 8 minutes per side (covered), then transfer them in a baking dish.

2) Cook carrots and mushrooms in the same pan for about 8 mins. then place over chicken.

3) Whip heavy cream until fluffy and pour over chicken.

4) Bake for 25 minutes at 350F. Serves 4.

Thursday, February 20, 2014

Shredded Chicken Macaroni Casserole


Here's to avoid dried chicken breast meal.

Ingredients:
1/2 cup chopped onion
3 tbsp butter
2 1/2 cups Cream of Chicken Soup (check out my Homemade Cream of Chicken Soup recipe)
2 cups shredded cheddar cheese
1 cup milk
3 1/2 cups shredded cooked chicken (1 big breast)
2 1/2 cups cooked macaroni
pinch of salt and pepper
1/4 cup Ritz cracker crumbs

Directions:
1) Saute onion in butter.

2) Add in cream of chicken soup and 1 1/2 cups cheese;  slowly stir in milk.

3) When cheese is melted, stir in chicken and macaroni. Add salt and pepper if needed.

4) Transfer mixture in baking pan; sprinkle with cracker crumbs and bake for 30 mins. at 350 F. Add remaining cheese after turning off the oven and leave it in for 5 mins. to melt.

Homemade Cream of Chicken Soup


Never buy canned Cream of Chicken soup again.

Ingredients:
2 1/2 cups chicken broth
1 1/2 cup milk
3/4 cup flour
1 tsp salt
1 tsp pepper
1 tsp turmeric
1 tbsp parsley

Directions:
1) Combine chicken broth and 1/2 cup milk in a large saucepan and bring to boil.

2) In a small bowl, whisk the flour and seasonings with 1 cup milk until it's thick and smooth. 

3) Pour the flour mixture into the saucepan and stir continuously until the mixture is smooth and thick, 5-10 mins. The mixture will thicken more as it cools down.

Wednesday, October 9, 2013

Baked Sour Cream Chicken and Baked French Fries


Here's a yummy Chicken recipe and a healthier french fries for the family.

Ingredients:
1 cup sour cream
2 1/2 tbsp lemon juice
1/4 tsp Worcestershire sauce
1/4 tsp paprika
1 garlic clove, minced
1/4 tsp salt
1/8 tsp pepper
6 Chicken breasts halves (skinless, boneless)
1 1/2 cups dry bread crumbs

Directions:
1) Combine the first 7 ingredients in a large bowl. Place chicken in the bowl, turning to coat thoroughly. Cover and refrigerate overnight.

2) Remove chicken and coat well with the bread crumbs. Arrange chicken in a greased shallow baking pan. 

3) Bake at 350 degrees F for 45 mins., until chicken is tender and juices run clear. Serves 4-6.

CRISPY BAKED FRENCH FRIES
Ingredients:
4  russet potatoes
1/3 cup olive oil
1/2 tsp ground pepper
1 tsp garlic salt
1 tsp kosher salt

Directions:
1) Preheat oven to 400F
2) Cut and pat dry potato strips
3) Combine Oil and seasoning. Add potato pieces and toss to coat.
4) Spread fries onto cooling rack and cook for 25-35 mins. until done.



Monday, March 18, 2013

Yogurt Chicken


Need to use up some yogurt that's been sitting in the fridge for a while?
Here's an easy recipe with chicken breasts.

Ingredients:

4 Chicken breasts (skinless, boneless)
6 ounce plain yogurt
3 Chicken breasts (skinless, boneless)
1/2 lemon, juiced
1 cup dried bread crumbs
1/2 tsp garlic powder
pinch of salt
butter
2 tbsp parsley flakes

Directions:

1) Preheat oven to 350 degrees F.

2) Stir yogurt in a small bowl until creamy and then add lemon. In a separate bowl mix together bread crumbs, garlic powder, parsley flakes and salt.

3) Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture and place in a buttered baking dish. Bake for 1 hour.


Monday, February 18, 2013

Baked Chicken Breasts & Carrots


Easy. Simple. Healthy.

Ingredients:

2 Carrots (medium size, diced)
3 Chicken breasts (skinless, boneless)
2 tsp olive oil
Pinch of salt & pepper

Directions:

1) Rub oil, salt & pepper on chicken breasts then place them on foil.
2) Arrange the carrot pieces around the chicken breasts.
3) Cover with another piece of foil. Bring the edges of the aluminum foil together. Fold the foil securely to make a packet around the chicken and veggies. Place it on a baking sheet.
4) Bake the chicken and carrots for 25 minutes at 400F. After 25 mins. open the top of the packet and return the it to the oven for an additional 5 minutes.
5) Serve with rice or mashed potatoes.

Wednesday, December 5, 2012

Guilt Free Popcorn

By accident we figured out that Olive Oil goes better with Popcorn than Butter. Good thing we ran out of butter one movie night and we were too lazy to get up the couch and go to the store.

This is also way better than Microwavable popcorn.


Ingredients:


l cup Popcorn
5 tablespoon Olive Oil
salt

Directions:

1) In a covered 3 gallon pot, heat 5 tbsp of olive oil with 3 kernels of corn on a medium-high heat.
2) When the kernels pop, add 1 to cups of corn kernels.
3) Turn heat down to medium.
4) Shake the pot every 30 to 45 seconds.
5) When the kernels start to pop, shake the pot every 10 seconds until the kernels pop 1-2 seconds apart.
6) Salt to taste