Chicken Delight

This is one of my favorite recipes for three reasons

1. My kids eat it.

2. It's delicious.

3. It's so super quick to make.

4 chicken breasts

1 can corn, drained

1 can black beans, rinsed and drained

1 medium onion, diced (purple or white is fine)

1 can diced tomatoes

1 cup salsa

1 can diced green chilies

8 oz cream cheese

Dump everything into the crock pot and cook on low 6-8 hours (until the chicken is cooked).

Before serving stir everything up and shred the chicken breasts.

Serve with corn chips or heated tortillas and  shredded cheddar cheese and sour cream.

This would also make an amazing appetizer...except no one would want to eat anything else, and that just might be a problem.

Chicken Wrapped Asparagus

So our family eats quite rustic on a regular basis. A spin off of a fancy meal is not seen on our dinner table much! With that being said the other day I randomly had chicken breasts defrosted AND asparagus.. Instead of just grilling em up I said why not try and combine them into one? Wrap it up! I must say I cook a lot and love all that I produce but I rarely feel as proud as I did with this dish. I was intimidated with just the thought of making it so making it and having it be a success and taste delicious left me feeling quite proud! I get a lot of my inspiration from watching food network and cook channel. It may be the worst thing for me but I usually watch a cooking show while I do my workout. Talk about cussing all food while doing burpees. Nevertheless I enjoy challenging my creativity with inspiration from those shows and this recipe is a perfect example!

Cook up this recipe and have a glass of wine. Get a little classy. Or just cook it up, have a beer and watch Duck Dynasty thats totally cool, too! I'd lean more towards the second of the two!

The cream sauce compliments this dish perfectly.

Chicken Wrapped Asparagus 

6 Chicken Breasts

1 Pound of asparagus with ends trimmed off

2 Tablespoons butter

Poultry seasoning

*Some saran wrap and butchers string and a meat mallet, if you don't have a meat mallet use the bottom side of a fry pan*

For the sauce

8 Oz. Cream cheese

1/2 Cup Parmesan cheese

1/3 Cup milk

3 Tablespoons butter

1/4 Teaspoon garlic powder

Salt n Pepper

Preheat your oven to 375 degrees. Lay your chicken breasts on a cutting board. Lay a single layer of saran wrap over them all and using a meat mallet beat your chicken into large round thin pieces for ease of wrapping. Once beaten sprinkle poultry seasoning over both sides. Take your asparagus and saute to par cook them making the main cooking process quicker. Once cooked spread out the pound evenly laying pieces of the asparagus over one end of the chicken. 

Pre cut your butcher string into as many pieces as you need for ease. You can do a butchers knot or 2 strings a piece. Tie a knot on each end to hold the chicken together. Very easy! Roll your chicken around asparagus and continue to roll until completely rolled up. Tie your two strings and your done! Continue until pieces are gone.

Saute chicken in butter to brown your outside a little before baking process. Once browned lay in an olive oil drizzled baking pan and bake for about 8-10 minutes. Watch closely so your chicken doesn't dry out.

For the sauce

Melt butter and cream cheese in a saucepan. Whisk in Parm until combined. Slowly pour in milk, sprinkle spices and whisk everything together until bubbly.

CUT OFF YOUR STRINGS and Serve chicken with a drizzle of sauce on top and enjoy!

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Chicken Zucchini Alla Pesto!

So last week I boasted with my proud Italian heritage in my Stuffed Crust Garlic Chicken Alfredo Pizza post. How I love the traditional meals such as pasta, pizza, fresh gnocchi, cheese and so on. THIS week I am taking a little bit of a spin on an Italian dish. Instead of angel hair or spaghetti pasta I'm using zucchini! A low carb, delicious and healthy spin. Being guilt free, this dish is abundant in flavor and looks beautiful on a plate. Don't let the clean eating scare you, This dish is for real and absolutely amazing! TO put the cherry on top THIS is a 30 minute meal! Oh yes. This recipe has a lot going for it!!!

My sister who caters for a living, which means, DUH! She's an AMAZING cook, found an awesome gadget called a Veggetti! A spiral slicer that turns zucchini, squash, cucumbers and other vegetables into pasta type strings. Hence the name Veggetti, like spaghetti! Anyways my Mom purchased one and brought it with her when were were all together over the 4th of July at our family cabin. She was making fresh salads using it. I knew at first glimpse I NEEDED one of these. So I promptly purchased one on our way home! Needless to say vegetables have been way more fun since I have had it! Which says a lot, I'm a California girl so I grew up on fresh produce and have always loved it and had fun cooking with it. This gadget opens a whole new direction to take produce though and it makes my mind go crazy with creative ideas!

Chicken Zucchini Alla Pesto is a must try! You'll feel great after eating a fresh healthy meal such as this one and still love every bite of it!

Is that tongue marks on my screen from trying to lick it? NASTY! 

Chicken Zucchini Alla Pesto

For the chicken

4 Chicken breasts. (If their thicker I filet them down to thinner pieces)

1 Tablespoon jarred pesto (Can be found in fresh section of grocery)

2 Tablespoons olive oil

1 Tablespoon vinegar

1/2 Teaspoon salt

1/2 Teaspoon pepper

*Marinate your chicken breasts in this mixture from 30 minutes to 24 hours.*

For the zucchini pasta

4 Medium sized zucchini

1 white onion

2-3 Tablespoons jarred pesto (can be found in fresh section of grocery)

2 Tablespoons butter

1 Teaspoon salt

1 Teaspoon pepper

*Optional* 1/2 Teaspoon minced garlic

Parmesan cheese for garnish! 

Heat a skillet with some melted butter in the bottom or your grill to cook your marinated chicken. Once heated cook until done. Using your Vegetti, slice down your Zucchini. Chop your onions. Heat a skillet to medium high heat and melt butter and optional garlic together. Once melted sauté your onions until caramelized then add your zucchini for a quick sauté. It won't take long. Once all vegetables are cooked add your pesto and spices and stir together. Let simmer for a minute or two then serve with chicken breasts sliced down and served on top.

Bon Appetit!

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STUFFED CRUST Garlic Chicken Alfredo Pizza

Being the proud Swiss-Italian that I am, pizza, pasta, and other Italian cuisine always has my heart. My waistline as well but lets not go there! I grew up eating fresh polenta, gnocchi, pasta, cheese, cured meats... Oh my. Really never got into pizza's until I was old enough to start cooking. My Mom found a pizza dough recipe and wanted to give it a try and its all been downhill since then! 

I love how you can allow your mind to get creative with pizzas! Its bread you can throw just about anything on there. This recipe not ONLY has delicious stuffed crust but a creamy cheesy topping with moist bites of chicken. Drooling on your computer yet? I know I am! Its like someone reading me a love story!  So no ifs ands or butts you gotta try this!

Warning... pizza slicer will not work through your computer screen!

Stuffed Crust Garlic Chicken Alfredo Pizza

For the Pizza dough

This dough recipe makes 2 pizza doughs. Use one freeze other two!

3 Cups flour extra (have an extra half cup for dusting and so on)

1 package instant dry yeast sugar

2 Teaspoon salt

1 Teaspoon sugar

1/2 Teaspoon italian seasoning

1 1/2 Cup HOT water

1/2 Teaspoon olive oil

For pizza sauce

8oz Cream cheese

1 1/2 Cup heavy cream

1/2-3/4 Cup parm cheese

3 Tablespoons butter (Didn't say this was healthy DONT JUDGE, hehe)

1 Teaspoon garlic powder

1/2 Teaspoon salt

1/2 Teaspoon pepper

For pizza topping

1 1/2 Cups chopped chicken

2 Cups mozzarella

1  Medium onion chopped

3 Tablespoons butter 2 tablespoons to cook with chicken one to brush crust with

Dash of italian seasoning on top for garnish.

Using your kitchen aid stand mixer with dough hook attachment blend all your dry ingredients for pizza dough. Turn on medium speed and slowly add water. Mix until dough hook forms a dough ball in bowl. Transfer to lightly flowered surface and knead for around a minute. Form into big fat ball and cut into 2 equal pieces. I have used this recipe to make 3 thin crust pizza's so follow your preference on how thick you'd like your crust! Roll the dough your going to use into a ball and roll around in a large mixing bowl with olive oil. Cover with tea cloth and allow to rise for about an hour. Find a sunny spot in your house where the heat will hit it. Once risen roll out on floured surface into large round pizza shape. Roll larger than your pizza stone or pan since you will be rolling up the crust with cheese inside! Cover with tea cloth once rolled out and allow to rise again for about 15-20 Minutes.

While dough is rising again take your chopped chicken and cook in butter over medium high heat.  In another saucepan whisk your sauce spices and flour together and add cream cheese cut into little cubes for easy melting and whisk in heavy cream and parmesan. Continuously whisk until melted thick and bubbly.

Take your rolled out dough and sprinkle about a cup of mozzarella cheese around all the edges. Roll up edges into a plump rounded crust. Bake the crust to for about 5 minutes or so to let the bread get a little head start before toppings are added.

Take out your crust and let the layering begin! The sauce makes a good amount but you don't need to use it all.  I use about half of it to 3/4's of it and save the rest for dipping! Spread around the bottom of the pizza. Add chicken and onions. Sprinkle remaining cheese over everything and garnish with a bit of italian seasoning. Brush melted butter over your crust for a golden crunch to form.

Bake in your oven until golden and bubbly. Let sit for a few minutes to do a little aroma therapy then devour with a big glass of wine or a nice light wheat beer!

Bon Appetit!

Sweet Onion Saute

Need a quick last minute dinner idea? Need a fast dinner save? Sweet Onion Saute is a quick save for late evenings where we need a quick dinner! Lets not kid ourselves it is hard to beat a meal in under 30 minutes! Rachel Ray has the right idea thats for sure! 30 minute meals are my favorite. Specially with being outdoor junkies my husband & I are usually not getting home until after dark so I'm usually thrashing for a quick dinner idea if I forgot to throw something in the crock pot!

Sweet Onion Saute is a yummy last minute save for getting some grub on the dinner table when were running a little behind! Hope you give it a try and LOVE it! I sure do!

Yummy, Yummy, Yummy!

Sweet Onion Saute

1 Pound chicken breast 

1 Pound asparagus

1  sweet onion

1/2 Cup Virginia Vidalia Onion Dressing

2 Tablespoons butter

1/2 Tablespoon Garlic salt

Chop your onion finely and your asparagus in 1 inch long pieces. Saute in pan over medium high heat. Once onions are caramelized and asparagus tender transfer to plate. Slice your chicken in strips or small chunks (Your Choice) Saute in pan with butter and spices until chicken is cooked with a nice golden look on the outside. Add veggies back into pan with chicken and stir in your onion dressing and let cook for a couple minutes and serve!

TA~DA!! Super chef just whipped out a tasty dinner in a quick amount of time! Boo ya! Pat yourself on the shoulder, now! Enjoy!

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Chicken Asparagus Yum

What to make for dinner?  I swear the hardest thing I do all day is figure out what's for dinner.  Sometimes I just start throwing things together.  Sometimes it turns out so so and sometimes it turns out really great.  Tonight's was a really great one.  And super easy plus used seasonal asparagus, which is just starting to grow here plus I had some from our recent Bountiful Basket offering (if you've never heard of Bountiful Baskets, check out the awesome produce you can get for an affordable amount at www.bountifulbaskets.org).  As usual, I was in a hurry and didn't take pictures along the way plus we had dinner before I took a picture.  It's delicious enough to tell you about it anyway......Plus my daughter Doylenn was on the phone with me and we were talking about dinner and when I told her what I was making, she said she had the ingredients so she made it too.  She is the one who named it.

Chicken Asparagus Yum

I sprayed my 9x13 baking pan with olive oil cooking spray

Layered 2.5 pounds of frozen chicken breasts in bottom of pan

Covered that with the asparagus spears with the tough ends snapped away about a pound and a half

Poured 2 cans of cream of chicken soup over the top

Sprinkled with Rosemary Garlic McCormick Seasoning

Sprinkled seasoned breadcrumbs (I have a big can of Progresso Brand) over the top

Cover with foil and bake for about an hour at 375 degrees.  

It was done at that point and the asparagus was a bit brighter in color.  However, irrigating on the ranch takes time and hubby Paul wanted to irrigate before dinner, so I decreased the oven to 300 degrees and let it remain in the oven for about 45 more minutes.  

It was so moist and seasoned.  The soup sauce was great gravy on some instant mashed potatoes.

I'm thrilled to have some leftovers for both dinner tomorrow night and Paul's lunch tomorrow, plus I think I can freeze another lunch container for a future lunch.