Crockpot Chicken Cacciatore

A few posts back I made Pizzadillas with a Marinara sauce for dipping. Well, I sure didn't want to waste the sauce since we only used a tiny bit of it. So, I decided to make some chicken cacciatore. I had fun with this meal because I used whatever I had in the home. :) It turned out great and Taylor really liked it!

[Johnny, this dish is easy! Sense a theme? I think you could put this on before you leave for work and all you'd have to do once you're home from work is cook the pasta. Worth a try right?! Let me know what you think. Ps. This dish is even better the next day- big plus!]

Crock pot Chicken Cacciatore 

Ingredients

4-5 chicken tenders [You can use breasts, tenders is what I had]
Rest of Marinara Sauce [1 jar of Marinara Sauce]
1 [14.5 oz] can of diced tomatoes Italian seasoned
1/2 cup white cooking wine
2-3 small garlic, minced
1/4 cup chopped red onion
dash of red pepper flakes
1/4 tsp dried Oregano
1/2 tsp Kickin' Chicken Seasoning
1/2 tsp black pepper
Spaghetti
Parmesan Cheese, topping
Dried Parsley, garnish

How to:

 Add frozen chicken to your crock pot.

 Add Marinara sauce.

 Add diced tomatoes and cooking wine.

Add minced garlic, onion, and spices.

[Sorry I didn't take pictures after adding the garlic... Oops!]


Cook in crock pot on LOW for 6-8 hours. 


After it's cooked, shred the chicken with 2 forks before serving. 

 Plate w/ cheese and dried parsley.


ENJOY!!

Our "See What You Can Find" Meal

Usually "SWYCF" appears on the menu at least once every week. It just happens.... usually on Sunday nights ;).

Recently, I made this dish which turned out to be delicious!!!! We were both so surprised and want to have it again. What I did was looked in the fridge and see what I have. Sounds easy, right? Well, sometimes it is and sometimes... it's not! But this time it worked out for our good :).

We had about half of a chicken breast left over, half of a green and red pepper, some onion, 1 tomato, and some pesto sauce. So, Taylor diced up all the veggies and I got creative. :) I'm really glad this worked out for us! haha. So I am going to try and make "measurements" of what we had and write it up so it's easy to understand.

FYI, I didn't know this was going to be so good. So, there aren't any pictures except of my bowl... after I started eating. But trust me, it is worth it! :) And how about we call this....

Chicken Orzo with Lemon Pesto Sauce

You will need:

1 cup Orzo pasta
leftover chicken [about half a breast, cut into pieces]
1/3 cup green pepper, chopped
1/3 cup red pepper, chopped
1/4 cup red onion, chopped
1 small garlic, minced
1 small Roma tomato, diced
1 Tbs Pine nuts
1/2 cup Parmesan cheese
3 Tbs pesto sauce
6 Tbs lemon juice
2 Tbs butter
Salt & pepper, to taste

1. Chop the peppers, onion, garlic, tomato, and chicken. [Begin cooking Orzo, according to package directions]
2. In large sauce pan, melt butter. Add garlic and onions. Saute. [My favorite part, smells SO good!!]
3. Add peppers, tomatoes, & chicken to the pan. Saute about 5-7 minutes.
4. Add pesto and lemon juice. Stir well.
5. Drain Orzo and add to the pan. Stir.
6. Add Pine nuts, Parmesan cheese, salt and pepper. Stir well, until cheese is melted.

Enjoy!!

Parmesan Bacon-wrapped Chicken topped with Bruschetta

Well... that is a mouth full of a title! This was a fun recipe for me. Taylor & I got in the kitchen and just had fun. [I love cooking with my hubby!] I knew I wanted chicken with bruschetta on top, but adding the bacon and Italian seasoning gave it a fabulous taste. It was SO good, and we have a bunch of leftovers :)!!! It had a nice smokey taste from the bacon with the freshness of the bruschetta on each bite! Mmmmm! Delicious! 

Parmesan Bacon-wrapped Chicken topped with Bruschetta

Ingredients

6 boneless chicken breasts
12 pieces of bacon
1-2 Italian seasoning packets
1 cup Shredded Parmesan
Couscous [follow package directions]

Bruschetta (you can find the recipe here)

1. Preheat oven to 375 degrees.

2. Place the seasoning packet in a bowl. Lay the chicken in the seasoning, covering both sides. Place on rack, on cookie sheet.

3. Wrap each piece of chicken with 2 pieces of bacon. Make sure to use a toothpick to hold the bacon in place.

4. Sprinkle the tops with Parmesan cheese.

5. Bake for 25-30 minutes.

[While it's cooking, make the Bruschetta]

6. Serve with couscous or your favorite rice.

Enjoy!!

Chicken Stuffing & more

Sorry it has been a while since my last post. Taylor and I went home to Delaware to visit my family, and since being back we've been so busy. We had such an amazing time! We had a lot of laughs, play time and sweet biblical fellowship :). I'll post some photos at the end of this blog!
Since being back I've had a chance to make one meal for the blog... I'll post that on here as well. Chicken Stuffing! This meal is one of Taylor's favorites! Gisele sent it to me and it's even titled "Taylor's Favorite Chicken Stuffing". I hope it becomes your favorite too :).


Ingredients
About 4 boneless, skinless chicken breasts
1 can Cream of Chicken soup
8 oz. shredded Cheddar cheese
6-8 oz. package Chicken flavored stuffing mixes


1. Butter the bottom of a 13x9 baking dish.

2. Cook chicken partially.

Once cooked, cut into bite size pieces.

3. Lay chicken on bottom of dish.

4. Spread soup over chicken.

5. Sprinkle cheddar cheese over top of soup.

6. Make stuffing mix according to package directions. Place on top of cheese.

7. Bake at 350 for 55 to 60 minutes.

Enjoy!!!

 

 

 

 

Taylor's portion ;)

 

Some photos from our Delaware trip :)

Playing ball with Tay Tay

Uncle Johnny arrived!

Cover the Night, 4/20/12.

Snuggle time with our sweet boy!

Proud parents!

Goooo Ocean!!!!

Ocean scored 2 goals!

After the game...

Ocean & Nana

Tiny Cameron

Me & my lovely brother

brotherly love :)

Dad & Daughters <3

me & my sister

Joe & Christina

Taylor warming up cold Cami

why so Elmo?

Jam time

Big smiles all around!!
Great great times :)

Such wonderful memories!!!

Lemon Garlic Shrimp with Spaghetti Squash soon to come!

Beer-can Chicken

I wonder how many people have ever had beer-can chicken?! This meal is a popular one in our household. I mean, we probably had it at least 2 or 3 times a week growing up! [Right mom? ;)] It may seem hard, but it's pretty simple. You just have to have more than 2 hands and someone willing to get down and dirty with a whole chicken.... that excludes me! ;) So, I had my wonderfully brave husband handle the chicken. Cleaning it out, rinsing it, and grilling it. Isn't he great?! I think so!
  So, I dare all of you to try this! But before you take on this sweet challenge, buy this -

Beer not included ;)

You can see ours is well worn :). You can use whatever kind of beer you have in the fridge. Now if you know me, you know I hate beer. The smell... the taste... whatever, you name it. But this(!), it doesn't taste like beer, just has a nice flavoring to it! [Julie, that is for you too dear ;)]

You will also need EVOO and this -

This is the seasoning my family uses. And that is all it takes. Here is the process for you :)

You will need:

1 full chicken

1 beer 

Extra Virgin Olive Oil

Weber Kick'n Chicken

Goya Adobo

1. Clean out the chicken goods and rinse very well. 

2. Taylor held the chicken, I poured the EVOO onto it, he rubbed it in. That is why you need 2 people.

3. Same thing as step #2, but pouring seasonings on the chicken, Taylor rubbing it in. [We were heavy on the Kick'n Chicken, light on the Adobo]








i love him!

4. Carefully place the chicken's butt over the beer can.

5. Season some more, not rubbing it in.

6. Cook on the grill for about 1 1/2 hours. 

How to remove the chicken?

Taylor held the pan down while I took 2 forks and carefully lifted it off the beer. Ours slid right off.

7. Make sure the chicken is cooked thoroughly...

and ENJOY!!