French’s Crunchy Onion Chicken

Ingredients:

2 cups French’s Original French Fried Onions

2 tablespoons flour

3 chicken thighs (boneless, skinless)

2 eggs, beaten

2 tablespoons milk

Preheat oven to 400F

Directions:

Place onions in plastic bag and crunch into smaller pieces. Pour onto shallow plate; add flour and mix thoroughly.

Mix together eggs and milk. Dip each chicken thighs into milk and eggs, and then coat with onion mixture. Carefully press onions into chicken. Place pieces on cookie sheet that has been lightly sprayed with PAM Cooking Spray.

Bake for 15-20 minutes.

We had our oniony chicken with baked potatoes and veggies.

This recipe was originally on the AllRecipes website.

Heroin Chicken

Yes, it’s called Heroin Chicken! It’s so good, it can easily be addictive. Original recipe courtesy of sunriselilly at Food.com.

Ingredients:

1 pound chicken tenders

2 cups grated Parmesan

3 tablespoons dried parsley

2 tablespoons dried oregano

3 teaspoons paprika

1 teaspoon black pepper

2/3 cup melted butter

Directions:

Preheat oven 350F

Line shallow baking pan with foil.

Combine cheese and herbs in plate. Set up melted butter next to cheese/herb plate.

Place each chicken tender in melted butter. Drip off some of the butter before placing into the cheese/herbs. Arrange chicken in foil-lined pan.

Bake for approximately 30-40 minutes.

So delicious! I served mine with mashed potatoes and corn.

Chicken Noodle Soup

I’ve had an upper respiratory infection since Good Friday, and decided that chicken soup would be a really good idea. I used my InstantPot on the crock pot setting and was very happy with how it turned out.

Ingredients:

Six boneless, skinless chicken thighs

One-half teaspoon of each:

Celery salt; oregano; thyme; onion powder; paprika; rosemary; black pepper

One teaspoon of salt (might need more, taste before you start cooking the noodles)

Two garlic cloves

One teaspoon of Better than Bouillon Roasted Beef Base, dissolved into one cup really hot water

Five cups of cold water

Frozen vegetables

Directions:

Place chicken thighs into InstantPot; sprinkle with herbs, mince and add garlic; add dissolved beef base and cold water.

Set crock pot on low for eight hours, place lid on and kick back for a while. After three hours, take chicken out, shred and return to pot for remaining time.

Just before time is up, add frozen veggies. My son picked up a 10-ounce package of mixed veggies: corn, green beans, carrots and peas. Please check broth for salt. You may need more, depending upon your taste.

This is also when to start your noodles. I boiled salty water and prepared half pound of extra wide egg noodles. I prepare my pasta separately or else it gets mushy and I detest mushy noodles.

Grab a bowl, spoon some noodles in and top with soup. Yum!

Chicken and Rice

Well, I had a BBQ Chicken Quesadillas recipe and was all set to go. 

Hmm. The meal sounded good when I printed it off a couple of weeks ago but tonight, it didn’t. So I messed around. 

Here’s the ingredient list from AllRecipes:

1 cup UNCLE BEN’S (R) Whole Grain Brown rice 

3 cups cooked and diced chicken breast

1 (15 ounce) can of kidney or red beans

1 cup BBQ sauce 

3 cups shredded cheddar cheese

6 (10 inch) flour tortillas

Ok. You’re supposed to mix the rice, chicken, beans, cheese and BBQ sauce together, then use the mixture to make quesadillas. 

Here’s what I did:

I baked my chicken tenders, seasoned with Weber Kickin’ Chicken Seasoning. On one pound of tenders, I used a whole tablespoon and along with that, tossed the tenders in a tablespoon of olive oil. The chicken baked in about 30 minutes. 

I prepared the rice and shredded the chicken. I grabbed a can of pinto beans and made a side dish by refrying them!

When my teen and I sat down to eat, we had the refried beans in one bowl and the chicken/rice in another. From there we stuffed our tortillas and stuffed our faces. 

My teen stuffed his tortillas with all of the chicken, rice and beans. I am a purist and stuffed my tortillas with beans, eating my chicken and rice on my plate. 

I wish I had pictures. It seems as though my belly was telling me to eat and my blogger brain forgot to tell me to take pictures!

Chicken and Rice Soup

1 pound chicken tenders, diced
1 cup white rice
16 ounces Swanson Chicken Stock
16 ounces  SwansonVegetable Stock
2 cups water (may need more later)
1/2 cup carrots (I ran mine thru my food processor, you can dice)
1/2 cup green beans
2 tbsp. McCormick Perfect Pinch Rotisserie Chicken Seasoning
Salt and pepper, to taste
IF you want to KICK up the flavor, add
1 tbsp. McCormick Perfect Pinch Roasted Garlic and Bell Pepper Seasoning

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Place chicken and ALL ingredients into medium stock pot. Simmer on low heat for an hour. Taste and adjust seasonings. Add more water if necessary and adjust seasonings as needed. Simmer for 30 more minutes. I served mine with a French baguette with lots of butter.

 

 

More Italian Chicken!

tmp_23497-IMG_20150806_180655-1507886880Chicken is so versatile. I call this Italian chicken, but it’s basically CHICKEN, with any favorite spices plus a few regulars. One of my favorite spices is McCormick Roasted Garlic and Bell Pepper seasoning.

As you see in the picture above, I made chicken tenders from two chicken breasts. They were fried in extra virgin olive oil and butter. I added a splash of white wine and let the tenders get nice and brown.

The entire cast iron skillet went into a 350° preheated oven for 10 minutes. Carefully remove skillet, add diced potatoes and raise oven temperature to 450° so that everything SIZZLES.

Bake for 10 minutes, stir potatoes and rearrange chicken. Bake for 10 more minutes. Remove chicken, rest it for 5 minutes while potatoes finish roasting.

Serve hot. Enjoy!

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Yum!

 

 

 

 

 

 

 

Chicken Enchilada Soup

OLYMPUS DIGITAL CAMERAIngredients
1 pound of boneless, skinless chicken thighs
1 can (10 ounces) of Ro*Tel Mexican Diced Tomatoes with Lime Juice and Cilantro
1 can (15 ounces) of Hunt’s Tomato Puree
1 packet of McCormick’s Enchilada Sauce Mix
2 cans of water (15 ounce can)
1 can (15 ounces) of corn
Tortilla chips
Shredded cheese
Sour cream

Directions
Preheat oven to 350 degrees F

Slice up the chicken thighs into bite-sized pieces, removing as much fat as possible. Pour the diced tomatoes, tomato puree into an oven safe pot. Add the enchilada sauce mix and water and stir gently.  Carefully place covered pot in oven and “bake” for six hours. Remove from oven and place on stove burner; add the corn (no need to drain). OLYMPUS DIGITAL CAMERA Serve with tortilla chips, cheese and sour cream.

I made this and took it to my best friend’s house; she was in the hospital up in St. Louis and her mom stayed here to watch her granddaughter. I was concerned that the first grader wouldn’t like the soup, but she liked it! Daniel, Mary and I had seconds.