crockpot- chicken taco

The more I cook chicken thighs, the farther in love I fall with them!  This is an extremely flavorful and delicious chicken recipe! And I was so pleased when I  found a box of authentic white corn taco shells to serve this in!!  WHAT A HIT!! Aaron and I each ate four, and Miss Teagan had two!! This is one of those good ones that will be a repeat in my kitchen!

As you will see this recipe says to cook on low for 8 hours. Now..I put my chicken thighs in FROZEN at 9am and they fell apart done by 3:30!

I crossed through what I didn't use.

Ingredients
1 can Green chiles, diced
1 jar salsa, (about 12 ounces; mild or spicy to taste)
1 teaspoon Ground cumin
1 whole onion, chopped
2 cloves Garlic, minced
2 pounds boneless, skinlesschicken thighs (I used 1 pound)

Directions
Place chicken in the bowl of a slow cooker. Top with salsa, diced green chiles, cumin, onion and garlic. Cover and set on low. Cook for 8 hours.
Remove chicken from pot, shred, and return to juices.
Spoon chicken into taco shells, with whatever toppings your family likes. Or use the meat to make burritos, tostadas or as a filling for enchiladas

original link:

http://family.go.com/food/pkg-family-approved-recipes/recipe-an-814457-slow-cooker-chicken-tacos-t/

Detra, Cordon-Bleu.

Above is a picture from Detra, she made this for her family tonight and they enjoyed it! I am so excited to hear, and...now I can't wait to get it going in my kitchen!! She did make some changes such as adding Parmesan to the bread crumb and frying until golden brown first and then finishing in the oven.

When you are trying new recipes never be afraid to make adjustments!


Ingredients

2 whole chicken breasts, boned, halved, and skinned (I also trim off any fat.)

8 thin slices Swiss cheese

8 thin slices baked ham

2 eggs, well beaten

ground sea salt, to taste

freshly ground black pepper, to taste

½ cup fine, dry bread crumbs

4 tablespoons cornstarch

3 tablespoons butter

3 tablespoons extra virgin olive oil

In a small bowl, beat 2 eggs and set aside.

Pound pieces of chicken breast thin and flat between two pieces of waxed paper with a mallet wrapped in aluminum foil.

Brush both sides of each chicken breast piece with beaten egg.
Put 2 slices of very thin Swiss cheese on each chicken piece so that it doesn't overlap the chicken. Place 2 slices of very thin ham on top of the cheese so that it, too, doesn't overlap.

Brush the whole assembly with beaten egg and grind sea salt and black peppercorns to taste. Fold the long edges of the chicken slice over the cheese and ham slices, about ½-inch, then start at one end and roll the chicken like a jelly roll, making sure that the ham and cheese are completely hidden inside. Use toothpicks to keep chicken in place.

Put each roll, as it is done, on a plate. Refrigerate the four chicken rolls for at least ½ hour.

In a shallow dish, mix ½ cup dry breadcrumbs with 4 tablespoons cornstarch. Roll chilled rolls in beaten egg, then in cornstarch and breadcrumb mixture. Pat the coating on so it covers the chicken thickly and completely. Return to plate and chill again for at least ½ hour.

Heat the butter and olive oil together in a heavy skillet over medium heat. Fry the chilled rolls in it, turning them as each side browns, until all pieces are golden. Drain on paper towels and serve immediately.

http://www.ifood.tv/recipe/elegant-chicken-cordon-bleu

Best Baked Chicken Thighs!

Fun with boneless/skinless chicken thighs!!!


All I can say is... FANTASTIC! Came across this one over at cooks.com and had to try it. Four ingredients, that's it! I didn't have onion powder I had onion flake, also I used chicken flavored stuffing mix. This was a comfort food type meal tonight for sure.

served with roasted red potatoes and spinach.

Check it out!


LAZY BAKED CHICKEN

4 boneless chicken breast halves OR 8 boneless thighs
2 tsp. onion powder
1 1/2 c. herbed stuffing mix, crushed
4 tbsp. butter, melted


Preheat oven to 350 degrees. Line baking dish with foil (for easy cleanup). Mix onion powder with stuffing mix. Dredge chicken in butter, then in stuffing mix, pressing to coat thoroughly.

Place meat in prepared pan. Drizzle remaining butter over the chicken. Bake 25 to 30 minutes for breasts, 35 to 40 minutes for thighs (meat should not be pink). Makes 4 servings.

orginal link:

http://www.cooks.com/rec/view/0,1839,145166-231205,00.html

Chicken lo-mein (30 minute meal)

What a great dinner! I am not one who usually cares for stir fry or lo mein.. I think its because as silly as this is.. I can't stand water chestnuts! So when I came across the asapargas stir-fry mix I was happy! It is so good, it has carrots and squash.. and NO water chesnuts!!

This was extremely easy to make and it came together very quickly. By using the boneless/skinless chicken thighs ..it gives it a deep, rich chicken flavor. I honestly  give this one 2 thumbs up and will be making it again in the future, so YES gives it a try!

1 tablespoon oil
1 lb boneless skinless chicken breast, cut into thin slices
1 clove garlic, minced
2 tablespoons  teriyaki sauce
2 teaspoons freshly grated ginger or 1 teaspoon powder
1 3-ounce package chicken flavor ramen noodle soup
1 1-lb bag frozen asparagus stir fry mix
1/4 cup water

Heat oil in a large skillet over medium-high heat until hot. Add chicken and cook, stirring frequently, until no longer pink.

Add vegetables and lid. Cook until vegetables are cooked through, about 5 minutes.

In the meantime, cook the noodles (without the flavoring packet) according to package directions. Drain.

Add soy sauce, garlic, ginger and seasoning packet to water. Mix well. Pour over chicken and vegetables, add noodles and toss to mix.

orginal link:
http://family.go.com/food/recipe-788714-easy-chicken-lo-mein-t/