Creamy Garlic Chicken & Pasta

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When I saw this recipe I thought maybe is was similar to a dish that I loved from Macaroni Grill. The one I had from there had shrimp in it. I don't even know what the dish was called, its been forever ago since I have had it, and the last time I went they no longer had it on the menu. They did try to replicate it for me, but it wasn't the same :(  This dish is not, I discovered, the same as Macaroni Grill, but it's really good! It has a rich, creamy flavor,that you will love!! You could most definitely substitute shrimp for the chicken in this recipe, Chicken is just what I had on hand, but I'm using shrimp next time! I was thinking that this would only serve two, but it made a lot more than I thought!! I was going to use Risotto, but my local store doesn't carry it. :(  Have to drive a little further next time to get some.

Here is what you need:

3 medium sized Chicken Breasts (cooked on the grill)
2 + teaspoons Olive Oil (my Minced Garlic is in Olive Oil)
2 teaspoons Garlic, minced (can be fresh if you prefer)
2 tablespoons Butter
3 cups Chicken Broth
Salt to taste
Pepper to taste
1/2 box or 1/2 lb Angel Hair Pasta Or Risotto
1 cup Grated Parmesan Cheese
3/4 cup Whipping or Heavy Cream
Parsley for color

In a med. size pot, place olive oil to low-medium heat. Add the garlic and stir, allowing it to cook for about 2 minutes. (don't forget about it while getting the other ingredients prepared, like I did, and burn it! lol...it was way past caramelization, but we won't talk about that :p  ) Mix in the butter until melted. Add the chicken stock salt, and pepper. Raise the heat and let it come to a boil. Once it is  boiling add the pasta and cook till al dente. Reduce the heat to medium-low, stir in the Parmesan until completely melted. Add the Whipping Cream and Parsley, turn off the heat.

This was even more flavorful the next night, that is, if you have any left over :)

Let me know how yours turns out or what you added to it!

Comments Welcome!!

Chicken Enchilada

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I saw this recipe on Pinterest from Joyful Momma's Kitchen  except I changed it up a bit for our taste... I omitted the green chillies and added some Re-fried Black Beans.. 
Well It seems to be a hit in my house, they loved them!! I made 8 Enchilada's, I had 1, there was 3 of us eating, and 2 were left, you do the math lol (reminds me of those stupid math questions when I was in grade school..I hated those!)
They are very filling, and not that hard to make. It always takes me a little bit longer when I make something new, but once I know all the steps, it seems to go much quicker! I think it took about a half hour to prep these, so not to bad... 

What you will need:
3-4 Boneless Chicken Breasts, Shredded (about 2 Cups)
2 cups of Chicken Broth
Soft Taco Shells (I used 8, because that how many came in the pack)
2 cups of Fiesta Blend Cheese (Blend of Monteray Jack, Cheddar, Queso  Quesadilla & Asadero Cheese)
1 can Black Beans or Re-Fried Black Beans
1 cup Sour Cream
3 Tbls. Flour
3 Tbls. Butter

Preheat oven to 350 degrees. Grease a 13x9 pan (I used cooking spray) 
Mix the shredded chicken and 1 cup of cheese in a container, load up a tortilla's with  the chicken cheese mixture, add some of the re-fried Black Beans so it looks something like this..

Roll the tortilla's up and place in pan (I really had to squeeze them in!)

In a saucepan melt the butter,and slowly add the flour..add the Chicken Broth and stir with a whisk, continue to whisk over medium heat until thickened to your liking. Add the Sour Cream, stir till well blended making sure not to curdle the sour cream! Pour sauce over the Enchilada's and top with the remaining cheese. 
Bake for 22 min. and  then place under broiler for the last 3 minutes, until cheese has browned on top a little.  Yum!

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Cousin Teresa's Crock Pot Cabbage Soup

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We like to try new recipes, that are easy! Lets face it the same ole' thing every week gets boring..so when my cousin posted on Facebook that she was making some Cabbage Soup, it sounded really good, and real easy!! So I got the recipe from her, and gave it a whirl .... we weren't disappointed!  Yum!!

Here is what you need:
1. Cabbage
2. Celery
3. Carrots
4. Onion
5. Red Potatoes
6. Chicken Broth
7. Seasonings consisting of: Beau Monde Seasoning, Salt, Pepper, Garlic Salt, Celery Seed, Onion Powder
8. **  see below
Chop everything up...

Put it all in your crock pot...
Add the seasonings....
(pretty much to your taste) I just kind of winged it on amounts, and it was fine.I just added a "little more" at a time.

Don't worry if you cant find the Beau Monde Seasoning, just add some extra celery seed, salt and onion powder,thats pretty much all it is..





Cover the whole thing with Chicken Broth, (I used 3 lg. 32oz boxes of chicken broth) I have a large crock pot! Cook on low for about 8 hours or on high for 4-6 hours or until the cabbage and veggies are soft.

And the end result...Yum ~  Thank You Teresa!

Serve with some good sopping bread ( I was thinking some nice Italian Bread, but my little close by grocery doesn't have a fresh bakery!? So I had to go with what they had, French Bread...that was good too, but...wanted Italian) The funny thing was I never realized that they didn't have a bakery, granted I've only lived in this town for about 4 months...

**I added 3 strips of bacon for some extra flavor...
I was trying to think of another meat that would be good in there, besides corned beef :)
Any suggestions?

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Crock Pot Chicken and Dumplings

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So I tried a new recipe last night, it turned out pretty good if I do say so myself :)
My husband liked it, and he is super pick about food! But I'm getting him to try, and like more and more things. I had to omit a few things from the original recipe to adapt to his dislikes....
You can double/triple this, as this recipe is good for 2-3 people.

You will need the following ingredients:

* 2 Large Chicken Breasts (or you can substitute with your choice of chicken) ( thighs, legs breasts,or a combo of these) ..personally I like the bone-in chicken because I feel it gives it more flavor cooking with the bone)
* 2 tablespoons Butter
* 2 cans Cream of Chicken Soup
* 1 can Chicken Broth
* 1 Onion diced (I omitted this,and used Onion Powder)
* 1 tablespoon dried Parsley
* 4 Grands Flaky Refrigerator Biscuits ( I used 6 biscuits instead )
* You may also add any veggies that you like 
* I also added some Garlic Salt, Salt and Pepper (optional)

1. Place Chicken in crock pot, add the Butter, Cream of Chicken Soup, Chicken Broth, Onions, Parsley. Cook this on high for 4 -6 hours
2. After cooking time has elapsed,break up chicken parts (if its bone-in,its easier to take the chicken out and break it up on a plate) Once that is done,
3. Cut up the biscuits into bite size pieces (they will expand!) I cut mine up into 9 pieces, add biscuits to crock pot...continue to cook for 30 minutes or until dough is cooked through.(you might have to test one!)
Also you may have to add some more Chicken Broth, so its good to have a extra can or two on hand.
Serve hot! and enjoy!
Served with you favorite veggie

Comments and Suggestions welcome!!  ;)

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