tag:blogger.com,1999:blog-33397324104730009932024-03-05T13:39:45.018-05:00100 Easy Chicken RecipesYum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.comBlogger151125tag:blogger.com,1999:blog-3339732410473000993.post-3620252336170985212023-12-09T20:51:00.000-05:002023-12-09T20:51:04.951-05:00Italian Chicken Bake with Mushrooms <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuGxzxucHdKcC76Ve6_kFv6r2hFAgkhN352Jq6mdfLeVt1RnFh08rY1Y32MK8VnVLVpSv6jc3P_BoTEpIbzWptwIRkSB4rmcGO_zNBTiJ7sffQrtIadKnNHy7G0HNfg-xu836Jsx_HzJftole7bM00misFVpkT0Wz3CmfLT4b-ZVJfTEcwpZF2kd8Hnc/s1857/IMG_3639.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1857" data-original-width="1251" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuGxzxucHdKcC76Ve6_kFv6r2hFAgkhN352Jq6mdfLeVt1RnFh08rY1Y32MK8VnVLVpSv6jc3P_BoTEpIbzWptwIRkSB4rmcGO_zNBTiJ7sffQrtIadKnNHy7G0HNfg-xu836Jsx_HzJftole7bM00misFVpkT0Wz3CmfLT4b-ZVJfTEcwpZF2kd8Hnc/w432-h640/IMG_3639.jpeg" width="432" /></a><span style="text-align: left;"> </span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">This easy Italian Chicken Bake with Mushrooms took 15 minutes to prepare and 45 minutes to bake. I love the Bertolli Rustic Cut Sauces and used the Sweet Peppers & Mushrooms sauce for this recipe. </span><span style="text-align: left;">Serves: 4 Total Time: 60 minutes </span></div><div><br /></div><div>Ingredients: </div><div><br /></div><div>Olive oil non-stick spray</div><div>4 chicken breasts </div><div>Salt and pepper, to taste</div><div>2 tablespoon Italian seasoning, divided </div><div>4 slices of mozzarella cheese </div><div>6oz brown mushrooms, chopped </div><div>1 jar Bertolli Rustic Cut Sweet Peppers & Mushrooms </div><div>1 cup Tuscan Cheese Blend with Fontina & Parmesan Cheese, grated</div><div>Salt and pepper, to taste </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1XQkyOAFGF-BjFYJ2eEKAIlGK1CV_2NOgvQT2TsaRrDtyUqsui0UEochLaYSrPfOWsO3G91UygU8jdIeq_yPd4xSXpz_-gy7gz6yjWVGKHkSEC5qqlUUNINXu4km3aUmJr2utEL29rF-PcK1P2AUX5LQHtM6xnWb3gEb5obr5RUeYmABBY_AWeEbUkPs/s1309/IMG_3641.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1309" data-original-width="1100" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1XQkyOAFGF-BjFYJ2eEKAIlGK1CV_2NOgvQT2TsaRrDtyUqsui0UEochLaYSrPfOWsO3G91UygU8jdIeq_yPd4xSXpz_-gy7gz6yjWVGKHkSEC5qqlUUNINXu4km3aUmJr2utEL29rF-PcK1P2AUX5LQHtM6xnWb3gEb5obr5RUeYmABBY_AWeEbUkPs/w336-h400/IMG_3641.jpeg" width="336" /></a></div><div><br /></div>Directions:<div><br /></div><div>Preheat oven to 375F. While preheating chop mushrooms. In a 9x13 baking dish use a non-stick olive oil spray. Salt and pepper both sides of the chicken and put them in the baking dish. Sprinkle on 1 tablespoon of Italian seasoning and top with sliced mozzarella. Add your chopped mushrooms and pour in the sauce. Top with 1 cup Tuscan cheese blend, sprinkle on remaining Italian seasoning and salt and pepper, to taste. Bake 45 minutes. Check to see if internal temperature reaches 165F. Enjoy! 😉 <div><br /></div></div>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-3339732410473000993.post-26525038822550395132023-07-08T13:47:00.000-04:002023-07-08T13:47:25.955-04:00Cheesy Chicken Casserole with Vegetables <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOtlDBJzlqUkl2mYYmVkjpya_ngyd8onAqXk5r5WRBCseVoqBaLQ1z-iWF51v2zcJD5SFRKYxFY-mFBlnxs2VohzJ8nkbMEB97yu1FdkYOrYyEyNwAGbiaR2oYHrf7NuXCTBwMrKA8QmnG1YVui-rX4kkEa5ZGdXjMlw8gXbBy3O76yyNDNA0zp28J9c8/s1884/IMG_3381.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1884" data-original-width="1259" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOtlDBJzlqUkl2mYYmVkjpya_ngyd8onAqXk5r5WRBCseVoqBaLQ1z-iWF51v2zcJD5SFRKYxFY-mFBlnxs2VohzJ8nkbMEB97yu1FdkYOrYyEyNwAGbiaR2oYHrf7NuXCTBwMrKA8QmnG1YVui-rX4kkEa5ZGdXjMlw8gXbBy3O76yyNDNA0zp28J9c8/w428-h640/IMG_3381.jpeg" width="428" /></a></div><br /> This was a last minute dump meal I made and it turned out pretty good. I added rice at the end, but you could easily add in some cooked pasta. Serves 4 Total Time: 55 minutes <p></p><p>Ingredients: </p><p>1 boiled chicken breast, cut up into bite size pieces </p><p>1 12oz pkg of broccoli, thawed and cut into bite size pieces. (if it’s a frozen steam bag of broccoli, microwave 2 minutes to soften then cut up)</p><p>1 8.5oz can of sweet peas</p><p>10 baby carrots or 2 medium size carrots, diced</p><p>1 yellow onion, diced</p><p>2 cups chicken broth </p><p>1 cup milk </p><p>1 8oz pkg shredded cheddar cheese, divided </p><p>1 tablespoon parsley </p><p>Salt and pepper, to taste </p><p><br /></p><p>Directions: </p><p>Preheat oven 350F. Spray a 13x9 baking dish with a nonstick olive oil spray. On the bottom add the vegetables then the chicken. In a medium size sauté pot heat up the chicken broth then stir in the milk. When hot add in 1/2 the bag of shredded cheddar cheese, stir until melted. Pour over chicken/vege mixture and bake 35 minutes. When done remove from oven, this is when I stirred in the cooked rice and topped with the remaining cheese. Cooked and additional 5-10 minutes or until cheese melted and bubbly. </p>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-3339732410473000993.post-30321737202846829542023-06-15T14:21:00.001-04:002023-06-15T14:21:49.908-04:00Kat’s Easy Crockpot Chicken Cacciatore <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3RYdkGsdHbIw4DzfeX4e0SuZoP7ZLbVTzb4-ImmwzkOjCggjD-aqgq0Wkfw1OlXcuJweJh-H0VLTXEHy0e4L134-VOz78elARixXd4c_KpRXWhQlF3_GFeZHfzK_M5Zmv1bPUJDYzCAjRe3JvCsPVbWklcjh_I4JbqdHmkUAcrRycw2nyigQcPU3J/s1885/IMG_3345.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1885" data-original-width="1262" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3RYdkGsdHbIw4DzfeX4e0SuZoP7ZLbVTzb4-ImmwzkOjCggjD-aqgq0Wkfw1OlXcuJweJh-H0VLTXEHy0e4L134-VOz78elARixXd4c_KpRXWhQlF3_GFeZHfzK_M5Zmv1bPUJDYzCAjRe3JvCsPVbWklcjh_I4JbqdHmkUAcrRycw2nyigQcPU3J/w428-h640/IMG_3345.jpeg" width="428" /></a></div><br /> <span style="-webkit-text-size-adjust: auto; background-color: white; caret-color: rgb(68, 68, 68); color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px;">This recipe got a thumbs up from my 16 year old granddaughter. Between the two of us it was enough for 3 nights, so it makes 6 servings. Two nights we had it on top of spaghetti and the other with rice. I preferred the pasta. Total time: 20 minutes prep with either 4 hours on high or 6-8 hours on low. I opted for the 4 hours as I started later. </span><p></p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(68, 68, 68); color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px;"></p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(68, 68, 68); color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px;">Ingredients:</p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(68, 68, 68); color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px;">2 skinless, boneless chicken breasts (mine were rather large, add more if yours are on the smaller side)</p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(68, 68, 68); color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px;">5 small mini sweet peppers, diced (I used ALDIs brand)</p><div class="separator" style="-webkit-text-size-adjust: auto; caret-color: rgb(68, 68, 68); clear: both; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVP9hlpqHGJaJA0XkVwuJ1jVyaKUENudAHMJhbCLu7WimEFMlZ1AzTTg5MbmIKR5n8EtGLu1k2iR1KBTW9QqWOhn5AeUc8qw30ZGJJXYI34nifItDbL36L6eBqtCFbT_yP5hbPrJhrY9avQ_re6DwL5Ok9hqQJs35ZbHgqac8yRiMIV-0lK1J-80x5GA/s1582/IMG_3336.jpeg" style="color: #4d469c; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" data-original-height="1582" data-original-width="1431" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVP9hlpqHGJaJA0XkVwuJ1jVyaKUENudAHMJhbCLu7WimEFMlZ1AzTTg5MbmIKR5n8EtGLu1k2iR1KBTW9QqWOhn5AeUc8qw30ZGJJXYI34nifItDbL36L6eBqtCFbT_yP5hbPrJhrY9avQ_re6DwL5Ok9hqQJs35ZbHgqac8yRiMIV-0lK1J-80x5GA/w578-h640/IMG_3336.jpeg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 0px; background: none; border-radius: 0px; border: 1px solid transparent; box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 0px; padding: 8px; position: relative;" width="578" /></a></div><br style="-webkit-text-size-adjust: auto; caret-color: rgb(68, 68, 68); color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px;" /><p style="-webkit-text-size-adjust: auto; caret-color: rgb(68, 68, 68); color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px;">1 yellow onion, diced </p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(68, 68, 68); color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px;">4 oz mushrooms, sliced</p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(68, 68, 68); color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px;">1 tablespoon minced garlic </p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(68, 68, 68); color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px;">1 jar Bertolli’s Rustic Cut with hearty Vegetables (I can only find this at Walmart)</p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(68, 68, 68); color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px;">1 small can of tomato paste </p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(68, 68, 68); color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px;">1 tablespoon each of oregano and parsley </p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(68, 68, 68); color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px;">Salt and pepper, to taste </p><div class="separator" style="-webkit-text-size-adjust: auto; caret-color: rgb(68, 68, 68); clear: both; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilN0Go8echbNOXIWSG1BPWtQAgBfaX_HKASpUbjlJN0TjpJPCNJqrybE4mO8DaxA39-DhSmQaL1KfTaTmYJgJz8FRqpgx8asUVT_0h88ozf-6VaXW6rwpPbDoHR1QBksol0_wcCEPraxWkl-7TbQ7wiRKXJG1GUqaa93gDP7BIDrs60MhN8eZYjwrL_g/s1222/IMG_3338.jpeg" style="color: #4d469c; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" data-original-height="1222" data-original-width="732" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilN0Go8echbNOXIWSG1BPWtQAgBfaX_HKASpUbjlJN0TjpJPCNJqrybE4mO8DaxA39-DhSmQaL1KfTaTmYJgJz8FRqpgx8asUVT_0h88ozf-6VaXW6rwpPbDoHR1QBksol0_wcCEPraxWkl-7TbQ7wiRKXJG1GUqaa93gDP7BIDrs60MhN8eZYjwrL_g/w384-h640/IMG_3338.jpeg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 0px; background: none; border-radius: 0px; border: 1px solid transparent; box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 0px; padding: 8px; position: relative;" width="384" /></a></div><br style="-webkit-text-size-adjust: auto; caret-color: rgb(68, 68, 68); color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px;" /><p style="-webkit-text-size-adjust: auto; caret-color: rgb(68, 68, 68); color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px;">Directions:</p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(68, 68, 68); color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px;">Put your chicken in the bottom of the crockpot top with mushrooms, onions and peppers. In a bowl add the sauce, tomato paste and minced garlic, stir to combine. Pour on top of chicken and vegetables. Sprinkle on seasonings and salt and pepper, to taste. Cover and cook 4 hrs high or 6-8 hours low. Cook long enough that chicken falls apart easily. I tore mine apart prior to serving in the crockpot. Cook rice or spaghetti according to package instructions. Add chicken cacciatore on top of spaghetti or rice. Enjoy! </p>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-3339732410473000993.post-2502654957728758192023-04-20T14:50:00.001-04:002023-04-20T14:50:34.254-04:00Chicken Alfredo Roll-Ups ..Homemade Alfredo Sauce <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV8h891H7f3cYrboHiWGLewCzwGSpJldxkRtzKLNBaTlPpTy8wZXMyALL6ambOhFibn-eKFkopWSEAdhfofeCSxGMGVibyj1mR25kaavOEnq5OYZmX3eS0EE3HkoQORbcEViAJaSJp-nDTLEXAqO2L7zhOsrYTn3CuARaIJeV6dOA_f64vjeDktZ_y/s1743/IMG_3190.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: x-large;"><img border="0" data-original-height="1743" data-original-width="1215" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV8h891H7f3cYrboHiWGLewCzwGSpJldxkRtzKLNBaTlPpTy8wZXMyALL6ambOhFibn-eKFkopWSEAdhfofeCSxGMGVibyj1mR25kaavOEnq5OYZmX3eS0EE3HkoQORbcEViAJaSJp-nDTLEXAqO2L7zhOsrYTn3CuARaIJeV6dOA_f64vjeDktZ_y/w446-h640/IMG_3190.jpeg" width="446" /></span></a></div><span style="font-size: x-large;"><br /> Why buy Alfredo sauce when you can make a healthier version at home! </span><p></p><div class="ingredients" style="-webkit-text-size-adjust: auto; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; font-family: helvetica, arial, sans-serif; letter-spacing: 0.34px; margin-bottom: 1.875rem;"><div class="ingredients-header" style="box-sizing: border-box;"><div class="ingredients-header-title" style="border-top-width: 0px; box-sizing: border-box; font-family: gthaptik, helvetica, arial, sans-serif; line-height: 1.2; margin-bottom: 0.9375rem; padding-top: 0px; text-transform: uppercase;"><div style="font-weight: 700;"><span style="font-size: x-large;">CHICKEN ALFREDO ROLL-UPS ...I WISH I THOUGHT OF IT!</span></div><div style="font-weight: 700;"><span style="font-size: x-large;"><br /></span></div><span style="font-size: x-large;">DO YOU HAVE LEFTOVER CHICKEN? THIS IS A GREAT RECIPE AND ILL SAY IT AGAIN ...THE KIDS WILL LOVE IT. SERVES 4 TOTAL TIME 45 MINUTES<br /></span><div style="font-weight: 700;"><span style="font-size: x-large;"><br /></span></div><div style="font-weight: 700;"><span style="font-size: x-large;">INGREDIENTS</span></div></div></div><div class="ingredients-body" style="box-sizing: border-box;"><div class="ingredient-section ingredient-section-1" style="box-sizing: border-box; margin-bottom: 0.9375rem; padding-right: 0.9375rem;"><div class="ingredient-title" style="box-sizing: border-box; font-family: gthaptik, helvetica, arial, sans-serif; font-weight: 700; line-height: 1.2; margin: 0.9375rem 0px 0.625rem; text-transform: uppercase;"></div><div class="ingredient-lists" style="box-sizing: border-box;"><div class="ingredient-item" style="box-sizing: border-box; line-height: 1.6; padding-bottom: 0.5rem;"><span style="font-size: x-large;"><span class="ingredient-amount" style="box-sizing: border-box;">4 tbsp.</span> <span class="ingredient-description" style="box-sizing: border-box;">butter</span></span></div><div class="ingredient-item" style="box-sizing: border-box; line-height: 1.6; padding-bottom: 0.5rem;"><span style="font-size: x-large;"><span class="ingredient-amount" style="box-sizing: border-box;">2 </span><span class="ingredient-description" style="box-sizing: border-box;">garlic cloves, minced</span></span></div><div class="ingredient-item" style="box-sizing: border-box; line-height: 1.6; padding-bottom: 0.5rem;"><span style="font-size: x-large;"><span class="ingredient-amount" style="box-sizing: border-box;">1/4 cup</span> <span class="ingredient-description" style="box-sizing: border-box;">all-purpose flour</span></span></div><div class="ingredient-item" style="box-sizing: border-box; line-height: 1.6; padding-bottom: 0.5rem;"><span style="font-size: x-large;"><span class="ingredient-amount" style="box-sizing: border-box;">2 1/2 cup </span><span class="ingredient-description" style="box-sizing: border-box;">milk (preferably 2% or whole)</span></span></div><div class="ingredient-item" style="box-sizing: border-box; line-height: 1.6; padding-bottom: 0.5rem;"><span style="font-size: x-large;"><span class="ingredient-amount" style="box-sizing: border-box;">4 oz.</span> <span class="ingredient-description" style="box-sizing: border-box;">cream cheese, softened</span></span></div><div class="ingredient-item" style="box-sizing: border-box; line-height: 1.6; padding-bottom: 0.5rem;"><span style="font-size: x-large;"><span class="ingredient-amount" style="box-sizing: border-box;">1/2 cup</span> <span class="ingredient-description" style="box-sizing: border-box;">finely grated Parmesan</span></span></div><div class="ingredient-item" style="box-sizing: border-box; line-height: 1.6; padding-bottom: 0.5rem;"><span class="ingredient-description" style="box-sizing: border-box;"><span style="font-size: x-large;">Juice of 1 lemon</span></span></div><div class="ingredient-item" style="box-sizing: border-box; line-height: 1.6; padding-bottom: 0.5rem;"><span style="font-size: x-large;"><span class="ingredient-amount" style="box-sizing: border-box;">1 tbsp.</span> <span class="ingredient-description" style="box-sizing: border-box;">freshly chopped parsley, plus more for garnish</span></span></div><div class="ingredient-item" style="box-sizing: border-box; line-height: 1.6; padding-bottom: 0.5rem;"><span class="ingredient-description" style="box-sizing: border-box;"><span style="font-size: x-large;">Kosher salt</span></span></div><div class="ingredient-item" style="box-sizing: border-box; line-height: 1.6; padding-bottom: 0.5rem;"><span class="ingredient-description" style="box-sizing: border-box;"><span style="font-size: x-large;">Freshly ground black pepper</span></span></div><div class="ingredient-item" style="box-sizing: border-box; line-height: 1.6; padding-bottom: 0.5rem;"><span style="font-size: x-large;"><span class="ingredient-amount" style="box-sizing: border-box;">4 cups </span><span class="ingredient-description" style="box-sizing: border-box;">shredded cooked chicken </span></span></div><div class="ingredient-item" style="box-sizing: border-box; line-height: 1.6; padding-bottom: 0.5rem;"><span style="font-size: x-large;"><span class="ingredient-amount" style="box-sizing: border-box;">12 </span><span class="ingredient-description" style="box-sizing: border-box;">cooked lasagna noodles</span></span></div></div></div></div></div><div class="directions" style="-webkit-text-size-adjust: auto; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; font-family: helvetica, arial, sans-serif; letter-spacing: 0.34px; margin-bottom: 1.25rem;"><div class="directions-header" style="box-sizing: border-box;"><div class="directions-header-title" style="border-top-width: 0px; box-sizing: border-box; font-family: gthaptik, helvetica, arial, sans-serif; font-weight: 700; line-height: 1.2; margin-bottom: 0.9375rem; padding-top: 0px; text-transform: uppercase;"><span style="font-size: x-large;">DIRECTIONS</span></div></div><div class="directions-body" style="box-sizing: border-box;"><div class="direction-section direction-section-1" style="box-sizing: border-box;"><div class="direction-title" style="box-sizing: border-box; font-family: gthaptik, helvetica, arial, sans-serif; font-weight: 700; line-height: 1.2; margin: 0.9375rem 0px 0.625rem; text-transform: uppercase;"></div><div class="direction-lists" style="box-sizing: border-box;"><ol style="box-sizing: border-box; list-style-position: outside; list-style-type: none; margin: 0px; padding: 0px;"><li style="box-sizing: border-box; line-height: 1.6; margin: 0px 0px 0.75rem 2.875rem; padding: 0px; position: relative;"><span style="font-size: x-large;">Preheat oven to 350°. </span></li><li style="box-sizing: border-box; line-height: 1.6; margin: 0px 0px 0.75rem 2.875rem; padding: 0px; position: relative;"><span style="font-size: x-large;">In large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Whisk in flour and cook until mixture is bubbling and golden, 1 minute more. Gradually pour in milk, whisking constantly. Bring mixture to a simmer, then stir in cream cheese and Parmesan. Let simmer until sauce thickens, 2 to 3 minutes. Add lemon juice and parsley and season with salt and pepper.</span></li><li style="box-sizing: border-box; line-height: 1.6; margin: 0px 0px 0.75rem 2.875rem; padding: 0px; position: relative;"><span style="font-size: x-large;">Cook lasagna noodles according to package instructions.</span></li></ol><ol style="box-sizing: border-box; list-style-position: outside; list-style-type: none; margin: 0px; padding: 0px;"><li style="box-sizing: border-box; line-height: 1.6; margin: 0px 0px 0.75rem 2.875rem; padding: 0px; position: relative;"><span style="font-size: x-large;">Spoon a thin layer of sauce onto bottom of a large baking dish. </span></li><li style="box-sizing: border-box; line-height: 1.6; margin: 0px 0px 0.75rem 2.875rem; padding: 0px; position: relative;"><span style="font-size: x-large;">Lay cooked noodles in a single layer on a cutting board or baking sheet. Spread alfredo mixture on each noodle, top with shredded chicken, and roll up. Lay roll-ups seam side-down in baking dish. Spoon remaining sauce on top of roll-ups. </span></li><li style="box-sizing: border-box; line-height: 1.6; margin: 0px 0px 0.75rem 2.875rem; padding: 0px; position: relative;"><span style="font-size: x-large;">Bake until sauce is bubbly and golden, 20 minutes. </span></li><li style="box-sizing: border-box; line-height: 1.6; margin: 0px 0px 0.75rem 2.875rem; padding: 0px; position: relative;"><span style="font-size: x-large;">Garnish with more parsley before serving. Yum Yum!</span></li><li style="box-sizing: border-box; line-height: 1.6; margin: 0px 0px 0.75rem 2.875rem; padding: 0px; position: relative;"><span style="font-size: x-large;">Thanks Delish for the recipe...kids loved it!</span></li></ol></div></div></div></div>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-3339732410473000993.post-42311017748066803162023-04-17T15:38:00.002-04:002023-04-17T15:38:28.299-04:00Crockpot Honey Garlic Chicken Thighs <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmrZsFVB_L6_KccQNESo0dngE0nR5bipuRt4i-CMHVH04Rp6ql9_bpOpXiyP1aXE_GSc04SJStJecVw661L2P3sB6-SaJ4yxpTogXaM-SeDCWpeWWTftgXoGxzpJpL2o3o8NEkzVAqKK3BW7I_UjPKTFaBgKH1RoEBN7TltI5FoHgl3eNiGKgwapTE/s1849/IMG_3171.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: x-large;"><img border="0" data-original-height="1849" data-original-width="1044" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmrZsFVB_L6_KccQNESo0dngE0nR5bipuRt4i-CMHVH04Rp6ql9_bpOpXiyP1aXE_GSc04SJStJecVw661L2P3sB6-SaJ4yxpTogXaM-SeDCWpeWWTftgXoGxzpJpL2o3o8NEkzVAqKK3BW7I_UjPKTFaBgKH1RoEBN7TltI5FoHgl3eNiGKgwapTE/w362-h640/IMG_3171.jpeg" width="362" /></span></a></div><span style="font-size: x-large;"><br /> Mouthwatering, juicy chicken cooked in your crockpot makes any day an easy dinner day. We are using boneless, skin-on chicken thighs to get a crispy sear prior to cooking them in a honey, garlic sauce. Serves 4 Total Time: 3 hours and 10 minutes </span><p></p><p><span style="font-size: x-large;">Ingredients:</span></p><p><span style="font-size: x-large;">8 boneless skin-on chicken thighs </span></p><p><span style="font-size: x-large;">1 tablespoon olive oil </span></p><p><span style="font-size: x-large;">Salt and pepper, to taste </span></p><p><span style="font-size: x-large;">Sauce:</span></p><p><span style="font-size: x-large;">3/4 cup ketchup </span></p><p><span style="font-size: x-large;">1/3 cup soy sauce </span></p><p><span style="font-size: x-large;">1/3 cup honey </span></p><p><span style="font-size: x-large;">3 tablespoons minced garlic </span></p><p><span style="font-size: x-large;">1/2 teaspoon onion powder </span></p><p><span style="font-size: x-large;">1/4 teaspoon dried thyme </span></p><p><span style="font-size: x-large;">1 teaspoon dried parsley </span></p><p><span style="font-size: x-large;">1/4 teaspoon dried mustard </span></p><p><span style="font-size: x-large;">Garnish: 2 tablespoons freshly chopped parsley, optional </span></p><p><span style="font-size: x-large;"><br /></span></p><p><span style="font-size: x-large;">Directions:</span></p><p><span style="font-size: x-large;">In a medium size skillet on med/high heat add the oil. Season thighs with salt and pepper, to taste. When heated add the thighs skin side down and sear until golden. Place thighs skin side up in crockpot.</span></p><p><span style="font-size: x-large;">In a medium size bowl add all the sauce ingredients. Whisk together and pour over chicken. Cook 3 hours on high or 5 hours on low. Check internal temperature of chicken to see if it has reached 165F. </span></p><p><span style="font-size: x-large;">Remove to serving platter. Spoon sauce over chicken and top with freshly chopped parsley, if using. </span></p>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-3339732410473000993.post-32013223528296240462023-04-02T15:17:00.001-04:002023-04-02T15:17:26.231-04:00Ritz Cracker Chicken Casserole <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilnC7NgZOg6ZoU5pzOY0AJl3cIp4ADndtg7eaNOdLqC3YL4hyD5dQAalK7dmgVbH4SuXZFF7YjAg2YJGiWKWYbPgeRuS1v4ppJzxLyfY8nd8n0EvLku_4CqaaQfv31b8fPLR8X73mcnq-lJzMGLKAGX8l0L1QhRhyMoraEjnHT-R_-aKar4URC-T_3/s1874/IMG_3096.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: x-large;"><img border="0" data-original-height="1874" data-original-width="1054" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilnC7NgZOg6ZoU5pzOY0AJl3cIp4ADndtg7eaNOdLqC3YL4hyD5dQAalK7dmgVbH4SuXZFF7YjAg2YJGiWKWYbPgeRuS1v4ppJzxLyfY8nd8n0EvLku_4CqaaQfv31b8fPLR8X73mcnq-lJzMGLKAGX8l0L1QhRhyMoraEjnHT-R_-aKar4URC-T_3/w360-h640/IMG_3096.jpeg" width="360" /></span></a></div><span style="font-size: x-large;"><br /> This Ritz Cracker Chicken Casserole is best with leftover chicken or rotisserie chicken. Only 40 minutes from prep to table, this recipe will become a staple in your household. If you don’t have cream of chicken soup you can substitute cream of mushroom or cream of celery soup instead. Add broccoli 🥦 or peas 🫛, to make this recipe your own. Serves 4-6</span><p></p><p><span style="font-size: x-large;">Ingredients: </span></p><p><span style="font-size: x-large;">4 cups cooked chicken, shredded or chopped </span></p><p><span style="font-size: x-large;">1 can cream of chicken soup </span></p><p><span style="font-size: x-large;">1 cup sour cream </span></p><p><span style="font-size: x-large;">1 tablespoon dried minced onions </span></p><p><span style="font-size: x-large;">2 teaspoons minced garlic </span></p><p><span style="font-size: x-large;">1 teaspoon onion powder </span></p><p><span style="font-size: x-large;">Salt and pepper, to taste </span></p><p><span style="font-size: x-large;">1 sleeve ritz crackers, crushed </span></p><p><span style="font-size: x-large;">1/2 cup melted butter </span></p><p><span style="font-size: x-large;">Directions:</span></p><p><span style="font-size: x-large;">Preheat oven to 350F. Spray a 9”x13” baking dish with a nonstick cooking spray. In a large bowl combine the first 8 ingredients (also any vegetables). Spread evenly in the baking dish. Top with the ritz crackers. Drizzle the melted butter over the crackers. Bake 25-30 minutes, until golden brown. Enjoy! </span></p>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-3339732410473000993.post-67797612929841289032023-03-26T17:00:00.004-04:002023-03-26T18:17:36.401-04:00Mediterranean Chicken with Tomatoes and Olives <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiLJsz_fiLjTm-h1sT6UJDmgYfEWnjiNf2OvOdWQGTCAH7rOL2a-KfANxGCNENALvmDL472WMf_f3vSEi_OYXkINxYuoB_TKNakpR-ckcrJ0qfwhvOq7hC3yt8HfZrB6ghM-Oy9mI6SDZ3Nxrq_ISve7im4WPZlWzv82KXCAP3tBYXyh7iBtmh36UO/s1860/3D9C6622-66D6-43F1-8D11-874F429F08D2.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: x-large;"><img border="0" data-original-height="1860" data-original-width="1055" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiLJsz_fiLjTm-h1sT6UJDmgYfEWnjiNf2OvOdWQGTCAH7rOL2a-KfANxGCNENALvmDL472WMf_f3vSEi_OYXkINxYuoB_TKNakpR-ckcrJ0qfwhvOq7hC3yt8HfZrB6ghM-Oy9mI6SDZ3Nxrq_ISve7im4WPZlWzv82KXCAP3tBYXyh7iBtmh36UO/w364-h640/3D9C6622-66D6-43F1-8D11-874F429F08D2.jpeg" width="364" /></span></a></div><span style="font-size: x-large;"><br /> This Mediterranean Chicken with Tomatoes and Olives, that’s Kalamata olives is packed with Greek flavors. And it’s my What’s for Dinner tonight! You can use breasts or thighs for this recipe just remember per serving it’s usually 1 breast vs 2 thighs. But if your like me 1 thigh is enough as long as I have a couple sides and tonight it will be a Baby Potatoes Mushroom Bake and applesauce (I love something cold with a hot meal). </span><p></p><p><span style="font-size: x-large;">If you are planning this meal it requires you to marinate the chicken for a minimum of an hour, but preferably overnight. I usually just use a vinegar and oil dressing and some dried oregano. Serves 4</span></p><p><span style="font-size: x-large;">Ingredients:</span></p><p><span style="font-size: x-large;">4 boneless skinless chicken breasts or 8 boneless skinless chicken thighs </span></p><p><span style="font-size: x-large;">1/2 cup chopped tomatoes </span></p><p><span style="font-size: x-large;">1/4 cup chopped Kalamata olives </span></p><p><span style="font-size: x-large;">1/4 cup feta cheese, crumbled</span></p><li style="box-sizing: border-box; list-style: none; margin-bottom: 1.5rem; position: relative;"><span style="font-size: x-large;">2 tablespoons chopped parsley </span></li><li style="box-sizing: border-box; list-style: none; margin-bottom: 1.5rem; position: relative;"><span style="font-size: x-large;">1 tablespoon plain Greek yogurt </span></li><li style="box-sizing: border-box; list-style: none; margin-bottom: 1.5rem; position: relative;"><span style="font-size: x-large;">1/2 teaspoon garlic powder </span></li><li style="box-sizing: border-box; list-style: none; margin-bottom: 1.5rem; position: relative;"><span style="font-size: x-large;"><span data-amount=".25" style="box-sizing: border-box;">1/4 </span>teaspoon ground nutmeg</span></li><li style="box-sizing: border-box; list-style: none; margin-bottom: 1.5rem; position: relative;"><span style="font-size: x-large;">salt and pepper, to taste</span></li><p><span style="font-size: x-large;">Directions:</span></p><p><span style="font-size: x-large;">After marinating preheat oven to 350F. Place chicken in a baking dish. In a bowl combine the remaining ingredients and spoon evenly over the chicken. Bake 30-45 minutes depending on breasts or thighs. I’d start checking the chicken’s internal temperature at the 30 minute mark. If it reaches 165F they are done. </span></p>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-3339732410473000993.post-78081591023874845332023-03-26T16:04:00.001-04:002023-03-26T16:04:23.777-04:00Chicken Thighs with Mango Chutney <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq0IHFlGsC4mGkiBL0sm4SdT2Hhc800cSylg8pZwkPCMTvzidKuxZWR_oR2gM0aKUa8hTiQ6xBAZ47UnonwGEhFLyip7Xe5dBe1KIxWnx67Tqa7sGpn98vLJricYuD7ew6GE5wi6tdhL0-jPq1mhCmesqvcbHZP5Ah7apDv1GR63IV5epfQAvJad4Y/s1874/1D28EEFD-844C-4901-8237-AE9337F5C79A.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: x-large;"><img border="0" data-original-height="1874" data-original-width="1051" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq0IHFlGsC4mGkiBL0sm4SdT2Hhc800cSylg8pZwkPCMTvzidKuxZWR_oR2gM0aKUa8hTiQ6xBAZ47UnonwGEhFLyip7Xe5dBe1KIxWnx67Tqa7sGpn98vLJricYuD7ew6GE5wi6tdhL0-jPq1mhCmesqvcbHZP5Ah7apDv1GR63IV5epfQAvJad4Y/w358-h640/1D28EEFD-844C-4901-8237-AE9337F5C79A.jpeg" width="358" /></span></a></div><span style="font-size: x-large;"><br /> With this recipe you need to have boneless, but with skins on chicken thighs. Why? Because you are going to press the chutney under the skin along with the goat cheese. Sounds like fun in the kitchen tonight! Make sure you crisp up the skin before baking. Only 7.8g carbs! To keep this meal lite serve with various vegetables like: asparagus, broccoli or green beans. Even a side of berries would be great as they are on the keto diet and are under 11g carbs. Serves 3-6. *tip: the 7.8g carbs is based on 1 thigh per serving. On a standard serving it’s usually 1 breast vs 2 thighs. </span><p></p><p><span style="font-size: x-large;">Ingredients: </span></p><p><span style="font-size: x-large;">6 boneless skin-on chicken thighs </span></p><p><span style="font-size: x-large;">Salt and pepper, to taste </span></p><p><span style="font-size: x-large;">1/2 cup mango chutney </span></p><p><span style="font-size: x-large;">You can buy mango chutney from various stores like: Meijer, Kroger or even on line from Amazon </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAfFZ8gFYh-xQNSkeJl80EmjgP_dteduvUiehKhMLyqjzOFBMwP9N6K0brerlbrUowf7X49b4akKeWI8-T18R9jLxk-HIw28nKhYFj5pu2t6lBaEFBcEcwFQSUuoVJq5P5uEb1oUTyDMLSSeQXqZBWRvrJAQZ49E7WxKxsXkzBEA-Xn3cED1gdL7pp/s838/FDD069F5-F411-4641-9346-2642EA95CAE8.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: x-large;"><img border="0" data-original-height="838" data-original-width="831" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAfFZ8gFYh-xQNSkeJl80EmjgP_dteduvUiehKhMLyqjzOFBMwP9N6K0brerlbrUowf7X49b4akKeWI8-T18R9jLxk-HIw28nKhYFj5pu2t6lBaEFBcEcwFQSUuoVJq5P5uEb1oUTyDMLSSeQXqZBWRvrJAQZ49E7WxKxsXkzBEA-Xn3cED1gdL7pp/w396-h400/FDD069F5-F411-4641-9346-2642EA95CAE8.jpeg" width="396" /></span></a></div><div><span style="font-size: x-large;"><br /></span></div><span style="font-size: x-large;">6 oz goat cheese </span><div><span style="font-size: x-large;"><br /></span></div><div><span style="font-size: x-large;">2 tablespoons olive oil </span></div><div><span style="font-size: x-large;"><br /></span></div><div><span style="font-size: x-large;">Directions: </span></div><div><span style="font-size: x-large;"><br /></span></div><div><span style="font-size: x-large;">Loosen the skin on the chicken thighs. Season with salt and pepper. Evenly divide the chutney and goat cheese between the thighs. Press the chutney under the skin, then press the goat cheese over the chutney. Stretch skin over thigh and secure with a toothpick.</span></div><div><span style="font-size: x-large;"><br /></span></div><div><span style="font-size: x-large;">Preheat oven to 375F. </span></div><div><span style="font-size: x-large;"><br /></span></div><div><span style="font-size: x-large;">In a skillet on med/high heat add the olive oil. Add the thighs skin down and cook until golden brown and crispy, about 5 minutes. Transfer to a baking dish. Bake 20-25 minutes or until internal temperature reaches 165F. <br /></span><p><br /></p></div>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-3339732410473000993.post-63221213753195757272023-03-05T20:16:00.004-05:002023-03-05T20:30:30.564-05:00Creamy Spinach Parmesan Chicken Skillet <p><span style="font-size: x-large;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEkJBg58I0O6ujoc3c5tyr9-7QJsgQ6bklnBwrBbzD78TILoLsYxb-BxP6iwGO2CGsr8k5dlUAHV9XraP7ufANcVy3tcg6wJOW2EKCTGXwqskBgF0rwvt-oC6aw19Edfcqk6yV8-zD-xD9IiJ_oaf-boQu1njD4IIk5VnyR_xD0fMppVMZmTiG6bgd/s1879/8C8BACB4-7500-4582-BDFB-666D843E6ED6.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: x-large;"><img border="0" data-original-height="1879" data-original-width="1052" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEkJBg58I0O6ujoc3c5tyr9-7QJsgQ6bklnBwrBbzD78TILoLsYxb-BxP6iwGO2CGsr8k5dlUAHV9XraP7ufANcVy3tcg6wJOW2EKCTGXwqskBgF0rwvt-oC6aw19Edfcqk6yV8-zD-xD9IiJ_oaf-boQu1njD4IIk5VnyR_xD0fMppVMZmTiG6bgd/w358-h640/8C8BACB4-7500-4582-BDFB-666D843E6ED6.jpeg" width="358" /></span></a></div><p><span style="font-size: x-large;"><br /></span></p><span style="font-size: x-large;">Boy, did I goof making this recipe! I thought the milk and flour were the same amount….lumps galore! Have you ever messed up a recipe? So, this Creamy Spinach Parmesan Chicken Skillet total time was way off. It’s suppose to be 50 minutes. I served it with rice. Serves 4</span><p></p><p><span style="font-size: x-large;">Ingredients:</span></p><p><span style="font-size: x-large;">1.5 lb boneless skinless chicken breasts </span></p><p><span style="font-size: x-large;">2 tablespoons Italian seasoning </span></p><p><span style="font-size: x-large;">Salt and pepper, to taste</span></p><p><span style="font-size: x-large;">3 tablespoons olive oil, divided </span></p><p><span style="font-size: x-large;">8 oz brown mushrooms, sliced</span></p><p><span style="font-size: x-large;">4 garlic cloves, minced </span></p><p><span style="font-size: x-large;">1 1/2 cups half & half</span></p><p><span style="font-size: x-large;">1 1/2 tablespoons flour </span></p><p><span style="font-size: x-large;">8 oz baby spinach</span></p><p><span style="font-size: x-large;">1/2 cup shredded Parmesan and Fontina cheese blend</span></p><p><span style="font-size: x-large;"><br /></span></p><p><span style="font-size: x-large;">Directions:</span></p><p><span style="font-size: x-large;">Season both sides of the chicken with Italian seasoning, salt and pepper. In a large skillet add 2 tablespoons oil and cook the chicken until the internal temperature reaches close to 165F, about 15 minutes. Place chicken on a paper towel lined plate to absorb any grease. </span></p><p><span style="font-size: x-large;">In the same skillet add the remaining tablespoon of olive oil then the mushrooms and garlic, sauté 3-4 minutes. In a bowl add the flour and the half & half, whisk to combine making sure there are no lumps. Pour over the mushrooms then add the spinach and cheese, stir. If you think the sauce is too thick add more half & half. Stir to combine.</span></p><p><span style="font-size: x-large;">Add the chicken back in and simmer for 15 minutes to make sure chicken reaches temperature before serving. Garnish with freshly chopped parsley, optional. </span></p><p><span style="font-size: x-large;"><a href="https://www.yumyumfordumdum.com/2017/08/whats-for-dinner-vegetable-medley-with.html">Serve with a vegetable medley with rice. </a></span></p>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-3339732410473000993.post-32280387278733049502023-03-05T17:28:00.003-05:002023-03-05T17:28:42.508-05:00Creamy Chicken Potato Skillet <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQpEpHAv6ov5pYLW0CDJPZmV8G-RuxC6ztBBkLyfnHohihJsAGazaxtr0D-zlmTiugJSJjqz9x3xo2Q_4sQkti2sCDAY-8u25WbJsopw66RAUji1XFxagR1LFLXeSrZs3lzUBi7w-ZzJ6u_-1AnrRYW_oqsIJoBQkMZ-XxkFeazTXQWgFDZxvZ139n/s1867/9C3B1F61-6F2E-4EF7-8978-1D2896737E5D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1867" data-original-width="1058" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQpEpHAv6ov5pYLW0CDJPZmV8G-RuxC6ztBBkLyfnHohihJsAGazaxtr0D-zlmTiugJSJjqz9x3xo2Q_4sQkti2sCDAY-8u25WbJsopw66RAUji1XFxagR1LFLXeSrZs3lzUBi7w-ZzJ6u_-1AnrRYW_oqsIJoBQkMZ-XxkFeazTXQWgFDZxvZ139n/w362-h640/9C3B1F61-6F2E-4EF7-8978-1D2896737E5D.jpeg" width="362" /></a></div><br /><div><span style="font-size: x-large;">Do you think more people are buying chicken thighs than breasts to save money. I always preferred breasts, but recently I have been buying thighs to save money. Meijer 2 lbs chicken breasts are currently $9.58 vs a 2 lb package of chicken thighs for $5.98…that’s a $3.60 savings on thighs. </span></div><div><span style="font-size: x-large;"><br /></span></div><div><span style="font-size: x-large;">Sometimes you might get lucky and find a package of chicken breasts on sale for under $5. Make sure you check the sales areas in your store.</span></div><div><span style="font-size: x-large;"><br /></span></div><div><span style="font-size: x-large;">I know what you are thinking, but per serving it’s 1 breast vs 2 thighs usually per person. And if you have growing children, like my granddaughter told me she can eat 2 breasts per serving..your food budget is blown! Personally, I tip my hat to those families that can feed their family good hearty meals these days. </span></div><div><span style="font-size: x-large;"><br /></span></div><div><span style="font-size: x-large;"><a href="https://www.lifetimerecipes.com/2023/03/how-to-make-cheaters-lasagnaa-monday.html">Here is an inexpensive meatless meal for a family of 4. </a></span></div><div><br /></div><div><span style="font-size: x-large;">This recipe serves 4. </span></div><div><span style="font-size: x-large;"><br /></span></div><div><span style="font-size: x-large;">Marinade:</span></div><div><span style="font-size: x-large;">1 cup Italian dressing </span></div><div><span style="font-size: x-large;">1 tablespoon Italian seasoning </span></div><div><span style="font-size: x-large;">1 tablespoon paprika </span></div><div><span style="font-size: x-large;">1 teaspoon oregano </span></div><div><span style="font-size: x-large;">Salt and pepper, to taste</span></div><div><span style="font-size: x-large;"><br /></span></div><div><span style="font-size: x-large;">Directions:</span></div><div><span style="font-size: x-large;">In a gallon ziplock bag pour in the dressing, then add in the Italian seasoning. Pat dry the 1 lb of skin-on bone-in thighs and rub on 1 tablespoon paprika, 1 teaspoon oregano and salt and pepper to taste. Add chicken to bag, seal, and make sure chicken is coated with dressing. Refrigerate 4 hours or overnight. </span></div><div><span style="font-size: x-large;"><br /></span></div><div><span style="font-size: x-large;">Ingredients: </span></div><div><span style="font-size: x-large;">1 tablespoon olive oil </span></div><div><span style="font-size: x-large;">1/2 tablespoon butter </span></div><div><span style="font-size: x-large;">2 cups of small red or yellow potatoes, scrubbed and quartered </span></div><div><span style="font-size: x-large;">1/2 jar of sun-dried tomatoes or 2 medium tomatoes, diced </span></div><div><span style="font-size: x-large;">4 garlic cloves, minced </span></div><div><span style="font-size: x-large;">1 teaspoon red pepper flakes, optional </span></div><div><span style="font-size: x-large;">1 cup chicken stock</span></div><div><span style="font-size: x-large;">1 cup half & half </span></div><div><span style="font-size: x-large;">1 cup grated Parmesan cheese </span></div><div><span style="font-size: x-large;">Salt and pepper, to taste </span></div><div><span style="font-size: x-large;"><br /></span></div><div><span style="font-size: x-large;">Directions:</span></div><div><span style="font-size: x-large;">In a large skillet add 1 tablespoon olive oil and 1/2 tablespoon butter on med/high heat add the chicken skin side down and cook until golden brown, about 6-7 minutes. Turn over for the same time. Place chicken on a paper towel covered plate. </span></div><div><span style="font-size: x-large;"><br /></span></div><div><span style="font-size: x-large;">In the same skillet add in the potatoes and garlic and sauté for 2-3 minutes, stirring continuously. Then add in the tomatoes and stock, cook for 5 minutes.</span></div><div><span style="font-size: x-large;"><br /></span></div><div><span style="font-size: x-large;">Stir in the half & half, spinach, Parmesan cheese and red pepper flakes, if using. Reduce heat to simmer and cook 2-3 minutes, stirring occasionally. </span></div><div><span style="font-size: x-large;"><br /></span></div><div><span style="font-size: x-large;">Add the chicken back in skin side up and simmer for 15 minutes or until chicken reaches an internal temperature of 165F and the potatoes are tender. Salt and pepper, to taste. </span></div><div><span style="font-size: x-large;"><br /></span></div><div><span style="font-size: x-large;"><br /></span></div><div><br /></div><div><br /></div><div><span style="font-size: xx-large;"><br /></span></div>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-3339732410473000993.post-80785646303839442222023-03-01T17:07:00.000-05:002023-03-01T17:07:19.120-05:00Grilled Chicken with a Blackberry BBQ Sauce <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrKAGX9QC1MceHrl9eW5BSqufiQmomYv4xkgrMZhjPOK1sSofMCWvt_aN2BJ4oCQkYtxqKW1f6-lUOwy5wijtIgDw2azIF-HqEsjodRmz0KAh9-DgUK20PdcG5WQSq9KyBdNxS7s8yxDwpJydzVI48O7gyC9YI7YwcRdcnrdv6NDxn4k_jvbOUsoc/s1851/633DB2AB-59B4-4053-907A-0E01748B4906.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1851" data-original-width="1046" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrKAGX9QC1MceHrl9eW5BSqufiQmomYv4xkgrMZhjPOK1sSofMCWvt_aN2BJ4oCQkYtxqKW1f6-lUOwy5wijtIgDw2azIF-HqEsjodRmz0KAh9-DgUK20PdcG5WQSq9KyBdNxS7s8yxDwpJydzVI48O7gyC9YI7YwcRdcnrdv6NDxn4k_jvbOUsoc/w226-h400/633DB2AB-59B4-4053-907A-0E01748B4906.jpeg" width="226" /></span></a></div><span style="font-size: large;">Has anyone made a blackberry BBQ sauce before? With beer? </span><p></p><p><span style="font-size: large;">Since I have diverticulitis and unfortunately I can’t eat blackberries, because of the seeds, I’ll have to strain my sauce. I’ve seen a lot of recipes that have whole blackberries in them. It’s up to you how you want to make it. </span></p><p><span style="font-size: large;">It’s also a little early here in Indiana to grill outdoors, you can opt either with an outside grill or use a grill pan. (Except today is 66 and sunny) This recipe I’ll use my new grill pan from IKEA. </span></p><p><span style="font-size: large;">The original recipe is with skin-on, bone-in chicken thighs, but if you like breasts or wings you can substitute, it doesn’t matter. Serves 4 Total Time: 3 hours</span></p><p><span style="font-size: large;">Blackberry BBQ Sauce Ingredients: (makes about 2 qts)</span></p><p><span style="font-size: large;">2 pints fresh blackberries </span></p><p><span style="font-size: large;">12 oz dark beer</span></p><p><span style="font-size: large;">1 cup balsamic vinegar </span></p><p><span style="font-size: large;">1 cup red wine vinegar </span></p><p><span style="font-size: large;">1/2 cup packed light brown sugar </span></p><p><span style="font-size: large;">1 onion sliced</span></p><p><span style="font-size: large;">1 clove garlic, minced </span></p><p><span style="font-size: large;">1 habanero pepper, slit</span></p><p><span style="font-size: large;">1 tablespoon ground chipotle chile powder</span></p><p><span style="font-size: large;">1 tablespoon finely ground coffee</span></p><p><span style="font-size: large;">1 tablespoon ground coriander </span></p><p><span style="font-size: large;">1 tablespoon ground cumin </span></p><p><span style="font-size: large;">Directions:</span></p><p><span style="font-size: large;">In a large saucepan combine all the ingredients on medium/low heat, stirring occasionally, for 2 hours. Once cooled carefully puree sauce in a blender then strain. </span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">Grilled Chicken Ingredients:</span></p><p><span style="font-size: large;">1 tablespoon ground coriander </span></p><p><span style="font-size: large;">1 tablespoon paprika </span></p><p><span style="font-size: large;">1 tablespoon salt </span></p><p><span style="font-size: large;">8 skin-on, bone-in chicken thighs </span></p><p><span style="font-size: large;">Olive oil </span></p><p><span style="font-size: large;">1/2 recipe Blackberry BBQ Sauce </span></p><p><span style="font-size: large;">Directions:</span></p><p><span style="font-size: large;">Pat dry the thighs with a paper towel then season with the coriander, paprika and salt rub in on both sides. Place chicken in a gallon size ziplock bag and refrigerate for several hours or over night.</span></p><p><span style="font-size: large;">In your grill pan on high heat add the oil. When hot place chicken thighs skin side down on the pan. Cook until golden brown then turn over. Check internal temperature the chicken is safe to eat when it reaches 165F. 7-10 minutes on each side. Baste the chicken occasionally with the sauce the last 10 minutes of cooking. Serve with the remaining sauce on the side. </span></p><p><span style="font-size: large;"> </span></p>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-3339732410473000993.post-7074512337776564412023-02-20T21:15:00.003-05:002023-02-20T21:15:59.780-05:00Balsamic Baked Chicken with Tomato Sauce and Mozzarella Cheese <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijeIMU9MYlHo3O-K0KCi5_JZvSCPgovdRudYtq05KLOMQkSOldePFVXK3W6x0qM6VrwMKW6WSwsN-KPLTw7NwE2a5T2sx8NsunxiIOJXlecIBB1nUdfb5gaqtTiNGTpzAAOUQJoq_dfrNW7P-ALh5FmVH8UyJjahTdPansNEVM-RhtiiT8DOlSokPg/s1897/57ECDFB8-4419-4514-B086-D2CAB61E88F0.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1897" data-original-width="1354" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijeIMU9MYlHo3O-K0KCi5_JZvSCPgovdRudYtq05KLOMQkSOldePFVXK3W6x0qM6VrwMKW6WSwsN-KPLTw7NwE2a5T2sx8NsunxiIOJXlecIBB1nUdfb5gaqtTiNGTpzAAOUQJoq_dfrNW7P-ALh5FmVH8UyJjahTdPansNEVM-RhtiiT8DOlSokPg/w285-h400/57ECDFB8-4419-4514-B086-D2CAB61E88F0.jpeg" width="285" /></a></div>This Balsamic Baked Chicken with Tomato Sauce and Mozzarella Cheese only takes 30 minutes. It’s super easy. Enjoy this American recipe. <div><br /></div><div>Ingredients: </div><div><br /></div><div>4 boneless skinless chicken breasts </div><div>2 tablespoons olive oil </div><div>1/2 teaspoon dried oregano </div><div>1/2 teaspoon dried basil </div><div>1 teaspoon salt </div><div>Pepper, to taste </div><div>1 1/2 tablespoons minced garlic </div><div>2 cups cherry tomatoes </div><div>1/4 red onion, sliced </div><div>1/4 cup balsamic vinegar </div><div>1 tablespoon brown sugar </div><div>3/4 shredded mozzarella cheese </div><div>2 tablespoons fresh chopped parsley </div><div><br /></div><div>Directions:</div><div><br /></div><div>Preheat oven 430F/220C. Place chicken on a baking dish and drizzle with oil. Rub the oregano, basil, salt, pepper and 1 tablespoon garlic on the chicken. Arrange the tomatoes and onions around the chicken. </div><div><br /></div><div>In a bowl combine the balsamic vinegar, sugar and remaining garlic and pour over chicken. Flip chicken to insure chicken is evenly coated. Bake 20-25 minutes or until the internal temperature reaches 165F. </div><div><br /></div><div>When done switch oven temperature to broil. Sprinkle with the cheese and broil until melted, 3-4 minutes. Garnish with parsley and drizzle with the tomato onion sauce in the pan. </div>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-3339732410473000993.post-58960404491581403842023-02-20T19:44:00.001-05:002023-02-20T19:44:40.034-05:00Herbed Cranberry Pear Chicken <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA8FK1B8hcdMKkz6UHJvpxoZjg0gy9r7Mw4_15XC2rbO7bnVC4ylgYRGN3VEpfb017DWx-X3I5YO4ib0i24t4k6Iy2YN3-tilU8IwVgMAbjG_07Mm0FjvwbpWfo8uhbUxThbrxHPXCjJMx-MkcPZZuuWU7SZzkX3ZwfX_atH5jYpnrA3PvqNlESuGq/s1870/8ADE5669-0FB7-4A1D-8C78-C1E24BC82940.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1870" data-original-width="1342" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA8FK1B8hcdMKkz6UHJvpxoZjg0gy9r7Mw4_15XC2rbO7bnVC4ylgYRGN3VEpfb017DWx-X3I5YO4ib0i24t4k6Iy2YN3-tilU8IwVgMAbjG_07Mm0FjvwbpWfo8uhbUxThbrxHPXCjJMx-MkcPZZuuWU7SZzkX3ZwfX_atH5jYpnrA3PvqNlESuGq/w288-h400/8ADE5669-0FB7-4A1D-8C78-C1E24BC82940.jpeg" width="288" /></a></div>Do you have a mortar and pestle set? If you do, combine a teaspoon of each in your mortar: salt, <span style="-webkit-text-size-adjust: 100%; background-color: white; font-family: "Sabon Next", serif; font-size: 17px;">oregano, basil, thyme, rosemary, marjoram, garlic, onion, dried red bell pepper, crushed red pepper. Grind together. You can purchase this Tuscan Farmhouse Blend from: </span><a href="https://saltsisters.net/products/tuscan-farmhouse-blend">https://saltsisters.net/products/tuscan-farmhouse-blend</a><p></p><p>Serves 4 Total Time: 30 minutes </p><p>Ingredients: </p><p>3 chicken breasts, cut into large chunks </p><p>4 tablespoons olive oil </p><p>1 cup flour </p><p>1 teaspoon salt </p><p>1 teaspoon garlic powder </p><p>1/2 teaspoon pepper </p><p>1 yellow onion, diced </p><p>1 cup cranberry pear balsamic vinegar </p><p>1 cup chicken stock or water</p><p>1 cup heavy cream or half & half</p><p>2 cups baby spinach </p><p>1 teaspoon of your herb blend (store rest) or Tuscan farmhouse blend </p><p>1/2 teaspoon red pepper flakes, optional </p><p><br /></p><p>Directions:</p><p>Dredge chicken in a flour, salt and pepper mixture. In a sauté pan on med/high heat add the oil. Add chicken cook for 5 minutes, stir frequently. Add more oil, if needed. Remove chicken and set aside.</p><p>Add onions to pan stir until translucent. Reduce heat to medium add in 2 tablespoons of the leftover flour and cook 1 minute. Add stock or water stir to scrape up any brown bits from the bottom of the pan. Add in the cream and vinegar, stir until thickened then add in the spinach, blended herbs and red pepper flakes, if using. Put the chicken back in the pan and cook until the chicken reaches an internal temperature of 165F, about 5=10 minutes. </p>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-3339732410473000993.post-12031692788149986832023-02-15T17:03:00.002-05:002023-02-15T17:06:29.875-05:00Blood Orange Balsamic Chicken <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8gOV4DhN6kNGxRjCW1Qg16OLEg1XjaWh2f3wriaNRbnG1cxAdx5QPb0z8XVNs-VF3Ie4mK_K67zvg8jqicUriyjQHIssslnBYpYpbq2kyr9VeM2x6BV1UMmpjaoFFo3UhLN5CJ3y8x6hYMrhXXYTYxsFHsWnAyTiTfD9s6DcCEDUhOs5mbUXGFjO_/s1883/A35DD112-14EC-493F-87E4-D7BF5A44E0D7.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1883" data-original-width="1053" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8gOV4DhN6kNGxRjCW1Qg16OLEg1XjaWh2f3wriaNRbnG1cxAdx5QPb0z8XVNs-VF3Ie4mK_K67zvg8jqicUriyjQHIssslnBYpYpbq2kyr9VeM2x6BV1UMmpjaoFFo3UhLN5CJ3y8x6hYMrhXXYTYxsFHsWnAyTiTfD9s6DcCEDUhOs5mbUXGFjO_/s320/A35DD112-14EC-493F-87E4-D7BF5A44E0D7.jpeg" width="179" /></a></div><p>Do you ever search for a recipe based on what you have available? I do all the time. And for what needs to be made before it goes bad. I had these gorgeous cherry tomatoes from ALDIs that were about passed their point of no return and found this recipe which I tweaked a bit. I bought different balsamic vinegars when I was in Brown County, Indiana last fall. A blood orange and a cranberry pear. </p><p>So, I decided to switch out a plain run of the mill balsamic vinegar with this blood orange infused balsamic vinegar. What do you think? I added this chicken recipe to my must have again file, because it’s that good. A surprise when trying it was the cherry tomatoes tasted great because they were soaked in the garlic blood orange balsamic vinegar while baking. Yummy! </p><p>This recipe serves 4. A rule of thumb is one breast per person. Make sure to check your chicken after baking that it is at a safe internal temperature of 165 F. It took about an hour to make this, but I marinated the chicken a couple hours prior to baking. I would at least marinate it an hour. Enjoy! </p><p><span style="font-size: large;">Marinade Ingredients:</span></p><p>2 tablespoons olive oil </p><p>1 tablespoon blood orange balsamic vinegar (or balsamic vinegar of your choosing)</p><p>2 garlic cloves, minced </p><p>1 teaspoon oregano </p><p>1 teaspoon thyme </p><p>1 teaspoon basil </p><p>Salt and pepper, to taste </p><p><span style="font-size: large;">Remaining Ingredients</span>:</p><p>4 skinless, boneless chicken breasts</p><p>2 tablespoons melted butter </p><p>2 garlic cloves, minced </p><p>6 tablespoons blood orange balsamic vinegar (or balsamic vinegar of your choosing)</p><p>1 pint cherry tomatoes </p><p>1 cup fontina cheese (you can substitute mozzarella or Parmesan)</p><p>1 tablespoon basil </p><p>Salt and pepper, to taste </p><p><br /></p><p><span style="font-size: large;">Directions</span>: </p><p>Put all the marinade ingredients in a large bag (large enough for your chicken breasts) add the chicken and make sure your chicken is coated with the marinade. Refrigerate for at least an hour. </p><p>In a greased 9x13” baking dish add the melted butter, garlic and balsamic vinegar, stir to evenly distribute. Add the chicken and cherry tomatoes. Bake in a preheated 425F oven for 30 minutes. When done check internal temperature to see if at least 165F. Switch oven to broil. Top the chicken with the cheese and broil until melted, 2-3 minutes. Sprinkle on the basil and salt and pepper, to taste. </p><p><br /></p>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-3339732410473000993.post-31016793765806062942023-01-19T16:51:00.009-05:002023-01-19T16:54:45.944-05:00Spicy & Tangy Chicken Wings<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBLGgTwBDk7YtDkDqw5TzvjgaP3EiS9HMVsoUmssFjNRXnXipKf7byAHUYwk5cQ-aHLcoUIeSgx-O-HRXakZ5NvsLkA70GEPAfxjdQQAFfUBUgYFBukr1bp9834IDXMlvhV9_yIvme9P-yTRXc9nk3aBO4EJ3tK0gp_yGL3LpixqVr4_zthG6zXGp-/s1815/D06F51BD-2619-473D-BE44-C7B5943C8CDF.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1815" data-original-width="1051" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBLGgTwBDk7YtDkDqw5TzvjgaP3EiS9HMVsoUmssFjNRXnXipKf7byAHUYwk5cQ-aHLcoUIeSgx-O-HRXakZ5NvsLkA70GEPAfxjdQQAFfUBUgYFBukr1bp9834IDXMlvhV9_yIvme9P-yTRXc9nk3aBO4EJ3tK0gp_yGL3LpixqVr4_zthG6zXGp-/s320/D06F51BD-2619-473D-BE44-C7B5943C8CDF.jpeg" width="185" /></a></div>Do you wash your chicken before cooking it? I watched a video recently that showed soaking the chicken wings in a bowl of water before cooking. Then I saw a comment that said they were happy to see that she washed the wings. WebMD states: Raw chicken is slimy when it comes out of the package and you want to wash it off. But, according to the USDA, it’s safer to destroy the bacteria by cooking it to a safe internal temperature of 165 degrees Fahrenheit. <p></p><p>A recent study looked at people who washed their raw children and found 60% had bacteria in their sink after, which contaminated other items made in the same meal, especially salad. So if you do please make sure you clean everything your raw chicken touches. </p><p>Having a Super Bowl party? These wings look delish! Total time: about 4 hours. Makes: 2 1/2 dozen </p><p>With these 30 chicken wings I want you to broil them prior to putting them into the crockpot/slow cooker. Spray a baking sheet with some Pam. Salt and pepper your wings then broil 6-8 minutes on each side. Transfer them to your greased crockpot/slow cooker. </p><p>Sauce: </p><p>1 1/2 cups ketchup </p><p>1/4 cup packed brown sugar </p><p>1/4 cup red wine vinegar </p><p>2 tablespoons Worcestershire sauce </p><p>1 tablespoon Dijon mustard </p><p>1 teaspoon minced garlic </p><p>Combine sauce ingredients and pour over wings. Toss to coat.</p><p>Cover and cook 2-3 hours on low until chicken is tender and the internal temperature reaches 165F. </p><p>Optional: top with jalapeños, chopped red onions and/or sesame seeds. </p><p>Leftovers? You can freeze these. Make sure cooled fully and place in a freezer container. Partially thaw in refrigerator when you want them again. Place wings on a foil lined baking pan in a 325F preheated oven until heated through. </p>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-3339732410473000993.post-28915735306630712372022-12-05T13:24:00.008-05:002022-12-05T13:53:55.867-05:00The Best Baked Chicken Ever! <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX0Gr8CYUnI4955G9LEN27oB7XE3SJhfGZaqJA1zbzxcRmO9FeJAaje8-XFM56dVrBa0cA_1Le72NIpx3PyaNou3HDrBnUkTwUACsnnzIoMntu28n3ttSBwJn_I-NxbCipORUgkAeyEaTF10IB2RmT_uzpfyz-Pm-BhPthaUEElhOZpContCCp5hRF/s1937/A5C7A3B6-5ABD-4910-AD55-F416FED65427.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1937" data-original-width="1301" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX0Gr8CYUnI4955G9LEN27oB7XE3SJhfGZaqJA1zbzxcRmO9FeJAaje8-XFM56dVrBa0cA_1Le72NIpx3PyaNou3HDrBnUkTwUACsnnzIoMntu28n3ttSBwJn_I-NxbCipORUgkAeyEaTF10IB2RmT_uzpfyz-Pm-BhPthaUEElhOZpContCCp5hRF/s320/A5C7A3B6-5ABD-4910-AD55-F416FED65427.jpeg" width="215" /></a></div><br /> Have you ever wanted to cook the same baked chicken over and over, because it’s just so good?! This is mine and I bet it will be your next best baked chicken. It doesn’t matter if you use breasts or thighs each are delicious. First and foremost please defrost your chicken and marinate it in Italian dressing over night. I just made sure it was submersed in a combination of vinegar, oil and Italian seasonings. Cover bowl and refrigerate 8-12 hours. Remember that 1 breast vs 2 thighs per person. Prep time 15 minutes. Cooking time 45 minutes in a 375 degree preheated oven. Servings: 2-4<p></p><p>In a 12x9 ovenproof baking dish coat with a nonstick spray. Place the chicken in the baking dish. That size baking dish would hold 4 breasts or thighs nicely. </p><p>Topping Ingredients: </p><p>1/2 cup mayonnaise </p><p>1/2 cup plain whole milk yogurt </p><p>1/2 tablespoon garlic powder </p><p>1 cup fontina cheese grated, divided </p><p>1/2 tablespoon Italian seasoning </p><p>Salt and pepper, to taste</p><p>Mix all of the ingredients together with just half of the cheese. Poor over the chicken, then top with the remaining cheese and a tablespoon of Italian bread crumbs on each piece of chicken. Bake for 45 minutes in your 375 degree preheated oven and Enjoy! </p><p>PS: Why Fontina cheese? You can substitute with provolone, Parmesan or mozzarella or a combination of these. Fontina is made from Italian cow’s milk..try it you’ll like it.</p><p><br /></p>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-3339732410473000993.post-34451555145820003222022-07-31T15:09:00.000-04:002022-07-31T15:09:18.117-04:00Creamy Chicken with Spinach Bacon and Sun-dried Tomatoes <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX9VnsGuDwjhKnxEbN_tDuSVmdM5kpmdyVL_yA11epK_85eX7Me3WLcxLl0ZMTIdecVEdwpqMfIa_PiOFa5Sj5s-xYHI5aZkESqnatyG9ZJOuHY1qDkCD9cP-1u9PsHe-9jYBy1NieMK616-K8GUuaKqjO5v8MNXj4lhp6BoClhggyAT4jA_AOB-L3/s1159/4ADB1AD8-275A-4B77-B9BE-89E9E7788BA6.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="656" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX9VnsGuDwjhKnxEbN_tDuSVmdM5kpmdyVL_yA11epK_85eX7Me3WLcxLl0ZMTIdecVEdwpqMfIa_PiOFa5Sj5s-xYHI5aZkESqnatyG9ZJOuHY1qDkCD9cP-1u9PsHe-9jYBy1NieMK616-K8GUuaKqjO5v8MNXj4lhp6BoClhggyAT4jA_AOB-L3/s320/4ADB1AD8-275A-4B77-B9BE-89E9E7788BA6.jpeg" width="181" /></a></div><br /> This Creamy Chicken with Spinach Bacon and Sun-dried Tomatoes recipe took a little bit of time, like an hour and many pots and pans, but it was worth it in the end. <p></p><p>First I cooked the bacon and the chicken, one reason I could cook the bacon pretty fast and use the bacon grease to cook the chicken in instead of olive oil. When the bacon was done I let it cool then crumbled and set aside. </p><p>Always keep a close watch on your chickens temperature as it needs to read 165 degrees in the largest part. </p><p>While the chicken cooked I made a roux with just one tablespoon of butter and flour mixing it with half and half until thickened. Pour that into a large skillet I added in an entire package of spinach and a complete jar of Sun-dried tomatoes minus the oil, of course. I added a tablespoon of basil and parsley, then added salt and pepper to my taste. Keep the temperature low or turn off until the chicken is ready. Once done I sliced the chicken breasts and placed it on top of the spinach mixture, topped with the bacon crumbles and reheated until warm. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RPUgmu2p6zlW3tyfBvBjKambcYxydViBv3BNHOG-B-PiXUua9Z-n-f26dI4Ucp2pc8Kt0IyduyK1SYIjJKlGKjVCdUNtljSrE0G1tNbOhTmxsXEtD8bKYS-LFlqyYpo9474zJbZClA6SvLDP87nr15G-wyrDx4BjUIe0zke5-NrRnM7Chea22ixT/s4032/9B3DCA1B-BEC4-4178-A2CA-CB9B26058C48.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RPUgmu2p6zlW3tyfBvBjKambcYxydViBv3BNHOG-B-PiXUua9Z-n-f26dI4Ucp2pc8Kt0IyduyK1SYIjJKlGKjVCdUNtljSrE0G1tNbOhTmxsXEtD8bKYS-LFlqyYpo9474zJbZClA6SvLDP87nr15G-wyrDx4BjUIe0zke5-NrRnM7Chea22ixT/w300-h400/9B3DCA1B-BEC4-4178-A2CA-CB9B26058C48.jpeg" width="300" /></a></div><br /><p>I selected orzo as my side dish. You could use any starch for this dish: mashed potatoes, rice or pasta. Just add a salad and your favorite beverage for a wonderful meal. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS-XzGrgV5R3_PiyU9h7FgDWR6q-sM60QnnrLFxZ5xUUWc7RLLMeRDhvecZwRiugTLoQqeat6qoU_rgvwGef0c1y7bsQBuUlz23yQBZnd4Bpu2gWVvC9OW1e1oe0rB1viHGYfghnqrGO3da-diZa9elKtYHz_C_h4iP535TiAqAWBdWrAURENK9LZ5/s4032/5744B2ED-593B-46CD-BDD3-460A9EDC473B.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS-XzGrgV5R3_PiyU9h7FgDWR6q-sM60QnnrLFxZ5xUUWc7RLLMeRDhvecZwRiugTLoQqeat6qoU_rgvwGef0c1y7bsQBuUlz23yQBZnd4Bpu2gWVvC9OW1e1oe0rB1viHGYfghnqrGO3da-diZa9elKtYHz_C_h4iP535TiAqAWBdWrAURENK9LZ5/w300-h400/5744B2ED-593B-46CD-BDD3-460A9EDC473B.jpeg" width="300" /></a></div><br /><p>The meal I prepared would serve 2-4, 2 if both of you would eat a large chicken breast. I will probably eat this in 4 meals myself. </p><p>Ingredients: </p><p>2 large chicken breasts </p><p>4 strips of bacon, crumbled </p><p>10oz package of baby spinach </p><p>7oz jar of sun-dried tomatoes </p><p>16oz half and half</p><p>1 tablespoon butter </p><p>1 tablespoon flour </p><p>1 tablespoon dried basil </p><p>1 tablespoon dried parsley </p><p>Salt and pepper, to taste </p><p>Directions: above </p><p><br /></p>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-3339732410473000993.post-14644526871244331532022-03-20T11:58:00.001-04:002022-03-20T11:58:20.962-04:00Crockpot Chicken Thighs and Red Potatoes <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5FZnwq457yNBJZIQNYZwiSP1w4qLCMdSuVUKTXYQ9afclsObIKZmztNEwtASkAyfmkiPeC0uyc7Fl2xon5ejs0BtbgLPBFr0UfDbC0TC5NOxWMq5o_r9u_-CYhDVwB4OZchKDiDD4HwTcaT1W0Wcy9l_w8qI8KQ6bXhTMmceDQ0AjvvQE5ru7Mkf/s1109/A691AD3C-92E0-40F3-99A9-3948E626487F.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1109" data-original-width="634" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5FZnwq457yNBJZIQNYZwiSP1w4qLCMdSuVUKTXYQ9afclsObIKZmztNEwtASkAyfmkiPeC0uyc7Fl2xon5ejs0BtbgLPBFr0UfDbC0TC5NOxWMq5o_r9u_-CYhDVwB4OZchKDiDD4HwTcaT1W0Wcy9l_w8qI8KQ6bXhTMmceDQ0AjvvQE5ru7Mkf/s320/A691AD3C-92E0-40F3-99A9-3948E626487F.jpeg" width="183" /></a></div><br /> I went to Aldi and saw some boneless chicken thighs, being a breast person myself (aren’t we all) I was curious to know if I’d like this simple Crockpot Chicken Thighs and Red Potatoes recipe. I suppose you could substitute the thighs for breasts, as it wouldn’t change any of the other ingredients or directions. Be it may, allow 4 hours or high and 6 hours for a low crockpot setting. Make sure your chicken’s internal temperature reaches 165 degrees, before serving. Serves: 4 <p></p><p><b>Ingredients</b>: </p><p>3 tablespoons olive oil, divided </p><p>2 lbs chicken thighs (boneless or bone-in)</p><p>Salt and pepper, to taste </p><p>1 lbs med sized red potatoes, quartered</p><p>2 tablespoons butter </p><p>2 tablespoons minced garlic </p><p>2 tablespoons thyme </p><p>2 tablespoons parsley </p><p>2 tablespoons freshly grated Parmesan cheese + some for garnish </p><p>Freshly chopped parsley, for garnish </p><p><b>Directions</b>:</p><p>In a skillet add 1tablespoon of oil on med/high heat. Season chicken with salt and pepper, to taste. Sear until golden brown, 3 minutes on each side. </p><p>In your crockpot add in the potatoes and combine with the remaining 2 tablespoons of olive oil, butter, garlic, thyme, parsley and Parmesan cheese. Top with seared chicken and cook 4 hours on high or 6 hours on low. It’s done when potatoes are tender and chicken has reached 165 degrees. Garnish with cheese and freshly chopped parsley. </p>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-3339732410473000993.post-69768193804573243762022-02-02T22:34:00.000-05:002022-02-02T22:34:00.935-05:00Penne Chicken with Sun-Dried Tomato Pesto & Roasted Red Peppers <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEinzK09VI8rdRCzgJE26cYREKGc8zGOOE0uF3KSNGlylJNMz1cv1J7KXkXSuhgi769HJjqZ_NZtndD7nEJIaYWbYJs3S0J28O3L8E6vaq_WriYg7OIE4fKMBi6mADMDVZCjVdsXYJJS7vXTxfysf9zjP0AsXW5b7awda_KrFa2Zm4xuj3gM1bFssfF2=s1162" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1162" data-original-width="778" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEinzK09VI8rdRCzgJE26cYREKGc8zGOOE0uF3KSNGlylJNMz1cv1J7KXkXSuhgi769HJjqZ_NZtndD7nEJIaYWbYJs3S0J28O3L8E6vaq_WriYg7OIE4fKMBi6mADMDVZCjVdsXYJJS7vXTxfysf9zjP0AsXW5b7awda_KrFa2Zm4xuj3gM1bFssfF2=s320" width="214" /></a></div>Wow, are you having a hard time finding chicken in the store like I am? That’s why I have to make a meal that’s going to feed me more than once or in your case more people. Because of the stores having issues supplying chicken, I found that two chicken breasts can be divided into 4 meals for one person. Or you can add the chicken to recipes like this Penne Chicken with Sun-Dried Tomato Pasta and Roasted Red Peppers. I feel this recipe can feed 4 people, double the recipe and it can serve up to 8. Total Time: 45 minutes - 1 hour<p></p><p>Ingredients:</p><p>2 skinless, boneless chicken breasts </p><p>2 tablespoons olive oil</p><p>1 cup roasted red peppers or more to taste (I like more!) </p><p>8 oz dried penne pasta </p><p>1 tablespoon grated Parmesan to garnish </p><p><b>Sauce</b>:</p><p>1 tablespoon minced garlic </p><p>1 cup heavy cream (don’t have heavy cream whisk together 1/4 cup melted butter and 3/4 cup whole milk)</p><p>1 cup sun-dried tomato pesto or make your own…</p><p> Pesto Ingredients:</p><p> 7.5 oz Sun-Dried Tomatoes </p><p> 5 tablespoons almonds </p><p> 2 cloves garlic </p><p> 1/2 tablespoons rosemary </p><p> Salt & pepper, to taste </p><p> 3/4 cup olive oil </p><p> Blend together until combined </p><p>1/2 cup fresh basil or 2 tablespoons dried basil </p><p>1/4 teaspoon red pepper flakes, optional </p><p><br /></p><p>Directions:</p><p>In a large skillet on med/high heat brown chicken on each side until the internal temperature reaches at least 150. Remove and set aside. In the same skillet add the garlic and stir for a minute to release the flavor, add in the remaining sauce ingredients and stir to combine. Cut the chicken into 1 inch bite size pieces and add it back into the skillet with the roasted red peppers. Cover and cook on simmer until the internal temperature of the chicken reaches 165, about 15 -20 minutes. While simmering cook your pasta for 11 minutes. Drain pasta add to the skillet, fold into the chicken mixture. Top with grated Parmesan. Serve. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiCE3ao8D6MK_fx2TVRLiWMwnepMq1DzETiFOyNTkfR7sD_3ZIj1HV2iFQizPkP4TtMWBLQRiMvtkYXCUnQR3V5SDZiaJtnOAPog5QslH2gFK3KPGYjzmJETcavI1ojqt8dTVpqw2UjmqtIcjhn1mJ-mDrcpG9iI71YUP2nj9Njj_rkiNFlFXsp2dPX=s1139" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div><p></p>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-3339732410473000993.post-16556042119910576052021-11-21T13:37:00.000-05:002021-11-21T13:37:29.179-05:00Creamy Italian Crockpot Chicken <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhVqaBJ_XUHw8cSEnEhIcmg9yIzr-dPHgTguDB1BU15iHLaBZrj7_ADHdoJ71wRcOTr0YuCZO1Elqkqnh8iX0AV6g5r82P0AoEva4PYk045k465QGfTqu6OL1bcAEbtaoS5FgEXMRL8DS41lolq3Bwlo8hRSdJokqlkchlaUjHg6EgWh3qHCkS3T5zV=s1509" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1509" data-original-width="1068" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhVqaBJ_XUHw8cSEnEhIcmg9yIzr-dPHgTguDB1BU15iHLaBZrj7_ADHdoJ71wRcOTr0YuCZO1Elqkqnh8iX0AV6g5r82P0AoEva4PYk045k465QGfTqu6OL1bcAEbtaoS5FgEXMRL8DS41lolq3Bwlo8hRSdJokqlkchlaUjHg6EgWh3qHCkS3T5zV=s320" width="226" /></a></div><br /> Made this a few months ago and it will definitely be in my pasta rotation schedule. Does anyone do that, keep a schedule of meals they like to cook again? The more I think about it, it’s just as easy to look up recipes from your favorite sites; like Pinterest, Tasty or 100 easy chicken recipes…yeah I had to do it. It’s not like I have tons of ads on my site and it takes FOREVER to get to the actual recipe. …Am I right? So, here is the recipe….oh serves 2 want more double the recipe. Total time: 3 hrs high or 6 hrs low<p></p><p>Ingredients: </p><p>2 chicken breasts </p><p>Salt and pepper, to taste</p><p>1 can cream of chicken soup</p><p>1 red pepper, diced</p><p>1 tablespoon Italian seasoning </p><p>Pasta of your choosing, I made pappardelle (it only takes 3 minutes to cook)</p><p>Parsley for garnish </p><p>Directions:</p><p>Salt and pepper your breasts on both sides then place in the crockpot. Add in the diced red peppers, then cover with a can of cream of chicken soup. Sprinkle on the Italian seasoning. Cook for 3 hrs low or 6 hours high. Prepare your pasta close to time finished. When done use a fork to shred the chicken. On a serving dish add drained, cooked pasta; top with chicken and garnish with parsley. </p>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-3339732410473000993.post-18547138764455828562021-08-08T18:31:00.002-04:002021-08-08T18:31:20.955-04:00Crockpot Lemon Butter Chicken <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEXgWPw03bXG1vtqWretMvh37M1jlhgX0tIDF-RKisBRc0vpj5Z-JGFaVBUvamlPr_Znd9_SOWogyhIxwDP1iCKWIJgKoOP27ewTwzL-GvFouih5inTkY0_7wea73VvrPWkz9ow41XPfc/s998/C249BEEF-83FA-44DE-86D4-1A5A31B0E378.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="998" data-original-width="712" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEXgWPw03bXG1vtqWretMvh37M1jlhgX0tIDF-RKisBRc0vpj5Z-JGFaVBUvamlPr_Znd9_SOWogyhIxwDP1iCKWIJgKoOP27ewTwzL-GvFouih5inTkY0_7wea73VvrPWkz9ow41XPfc/s320/C249BEEF-83FA-44DE-86D4-1A5A31B0E378.jpeg" width="228" /></a></div><br /> Served this Crockpot Lemon Butter Chicken with angle hair pasta one night, then with mashed potatoes the second. Will go with about any side dish; salad, vegetable or applesauce (my favorite). I used 2 large chicken breasts, which I only can eat a half of one per meal. If you have smaller breasts, it’s usually one per person. Serves 4 Total Time: 3 hrs on high/7 hrs on low. <p></p><p>Ingredients: </p><p>6 tablespoons butter </p><p>2/4 chicken breasts (depending on size)</p><p>1 cup fresh lemon juice</p><p>1 cup chicken broth </p><p>1 cup heavy cream</p><p>1 1/2 teaspoons minced garlic </p><p>1 teaspoon dried oregano </p><p>1 teaspoon dried thyme </p><p>1/8 teaspoon paprika </p><p>Salt and pepper, to taste </p><p>4 1/2 teaspoons corn starch </p><p>Slices of lemon to garnish, optional </p><p><br /></p><p>Directions: </p><p>Melt the 6 tablespoons of butter. Place your chicken breasts in the crockpot. </p><p>In a medium size bowl combine the lemon juice, chicken broth, cream, garlic and seasoning. Add the cooled melted butter, stir. Pour over chicken. Cook on high 3 hours or low 7 hours. </p><p>Take out 1 cup of the liquid and mix it with the corn starch, stir to combine until smooth. Add to the crockpot and cook an additional 1/2 hour. To serve garnish with lemon slices, optional. </p>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-3339732410473000993.post-52531248109902892352021-03-26T14:36:00.000-04:002021-03-26T14:36:05.883-04:00Prosciutto Stuffed Chicken Bake with Asparagus and Rice<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcE2yDNY51pJyGIWXUflX0qQU30Wcx6AinT1r7YvsQeZ-khWIkd0YSwOWd98fwUxNOYMfNRQEDmyQubGypabArMgD50DkH61TetxW58DiobzQFZJr6JweOIA60MsO9zZrUuVNiUF1FzYw/s1479/3A183246-F208-49C7-85F3-B041F3B00535.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: times; font-size: large;"><img border="0" data-original-height="1479" data-original-width="1040" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcE2yDNY51pJyGIWXUflX0qQU30Wcx6AinT1r7YvsQeZ-khWIkd0YSwOWd98fwUxNOYMfNRQEDmyQubGypabArMgD50DkH61TetxW58DiobzQFZJr6JweOIA60MsO9zZrUuVNiUF1FzYw/s320/3A183246-F208-49C7-85F3-B041F3B00535.jpeg" /></span></a></div><span style="font-family: times; font-size: large;">This tasty BHG recipe is baked in one dish. If you don’t need 8 servings cut the recipe in half leaving one chicken breast per person. You can substitute the asparagus for broccoli, whichever your family prefers. Serves 8 Total Time 1.5 hours.</span><p></p><p><span style="font-family: times; font-size: large;">Ingredients:</span></p><p><span style="font-family: times; font-size: large;"><span class="recipe-quantity-size" style="-webkit-text-size-adjust: auto; box-sizing: border-box; letter-spacing: 0px;">8</span><span style="-webkit-text-size-adjust: auto; letter-spacing: 0px;"> </span><span style="-webkit-text-size-adjust: auto; letter-spacing: 0px;">medium skinless, boneless chicken breast halves (about 2-1/2 pounds total)</span></span></p><span style="font-family: times; font-size: large;"><span style="letter-spacing: 0px;">8 thin slices prosciutto or 4 pieces Canadian-style bacon, halved</span><br /></span><li class="ingredients-item" data-id="" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><label class="checkbox-list" style="box-sizing: border-box;"><span style="font-family: times; font-size: large;"><input class="checkbox-list-input" data-ingredient="cooked long grain white and wild rice blend* or cooked white rice" data-init-quantity="" data-quantity="6" data-tracking-label="ingredient clicked" data-unit="cups" data-unit_family="" id="recipe-ingredients-label-R173077-0-2" style="left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /></span></label></li><li class="ingredients-item" data-id="" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: times; font-size: large;"><label class="checkbox-list" style="box-sizing: border-box;"><span style="letter-spacing: 0px;">8 cups cooked long grain white and wild rice blend (don’t add seasoning packet), cooked white rice or jasmine rice </span><br /></label><div aria-hidden="true" data-v-702ba866="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline;"></div></span></li><li class="ingredients-item" data-id="" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: times; font-size: large;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="butter" data-init-quantity="" data-quantity="¼" data-tracking-label="ingredient clicked" data-unit="cup" data-unit_family="" id="recipe-ingredients-label-R173077-0-3" style="left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /><span style="background-color: rgba(255, 255, 255, 0.01); letter-spacing: 0px;">1/4 </span><span style="letter-spacing: 0px;">cup butter</span><br /></label><span><div aria-hidden="true" data-v-702ba866="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline;"></div></span></span></li><li class="ingredients-item" data-id="" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: times; font-size: large;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="sliced green onions (8)" data-init-quantity="" data-quantity="1" data-tracking-label="ingredient clicked" data-unit="cup" data-unit_family="" id="recipe-ingredients-label-R173077-0-4" style="left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /><span style="background-color: rgba(255, 255, 255, 0.01); letter-spacing: 0px;">1 </span><span style="letter-spacing: 0px;">cup sliced green onions (8)</span><br /></label><span><div aria-hidden="true" data-v-702ba866="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline;"></div></span></span></li><li class="ingredients-item" data-id="" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: times; font-size: large;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="all-purpose flour" data-init-quantity="" data-quantity="¼" data-tracking-label="ingredient clicked" data-unit="cup" data-unit_family="" id="recipe-ingredients-label-R173077-0-5" style="left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /><span style="background-color: rgba(255, 255, 255, 0.01); letter-spacing: 0px;">1/4 </span><span style="letter-spacing: 0px;">cup all-purpose flour</span><br /></label><span><div aria-hidden="true" data-v-702ba866="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline;"></div></span></span></li><li class="ingredients-item" data-id="" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: times; font-size: large;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="ground black pepper" data-init-quantity="" data-quantity="¼" data-tracking-label="ingredient clicked" data-unit="teaspoon" data-unit_family="" id="recipe-ingredients-label-R173077-0-6" style="left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /><span style="background-color: rgba(255, 255, 255, 0.01); letter-spacing: 0px;">1/4 </span><span style="letter-spacing: 0px;">teaspoon ground black pepper</span><br /></label><span><div aria-hidden="true" data-v-702ba866="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline;"></div></span></span></li><li class="ingredients-item" data-id="" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: times; font-size: large;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="milk" data-init-quantity="" data-quantity="2" data-tracking-label="ingredient clicked" data-unit="cups" data-unit_family="" id="recipe-ingredients-label-R173077-0-7" style="left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /><span style="background-color: rgba(255, 255, 255, 0.01); letter-spacing: 0px;">2 </span><span style="letter-spacing: 0px;">cups milk</span><br /></label><span><div aria-hidden="true" data-v-702ba866="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline;"></div></span></span></li><li class="ingredients-item" data-id="" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: times; font-size: large;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="coarsely chopped fresh asparagus (about 12 spears) or chopped fresh broccoli" data-init-quantity="" data-quantity="1" data-tracking-label="ingredient clicked" data-unit="cup" data-unit_family="" id="recipe-ingredients-label-R173077-0-8" style="left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /><span style="background-color: rgba(255, 255, 255, 0.01); letter-spacing: 0px;">1 </span><span style="letter-spacing: 0px;">cup coarsely chopped fresh asparagus (about 12 spears) or chopped fresh broccoli</span><br /></label><span><div aria-hidden="true" data-v-702ba866="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline;"></div></span></span></li><li class="ingredients-item" data-id="" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><label class="checkbox-list" style="box-sizing: border-box;"><span style="font-family: times; font-size: large; letter-spacing: 0px;">1/4 cup grated Parmesan cheese </span></label></li><li class="ingredients-item" data-id="" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><label class="checkbox-list" style="box-sizing: border-box;"><span style="font-family: times; font-size: large;"><input class="checkbox-list-input" data-ingredient="grated Parmesan cheese" data-init-quantity="" data-quantity="¾" data-tracking-label="ingredient clicked" data-unit="cup" data-unit_family="" id="recipe-ingredients-label-R173077-0-9" style="left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /></span></label></li><li class="ingredients-item" data-id="" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: times; font-size: large;"><label class="checkbox-list" style="box-sizing: border-box;"><span style="background-color: rgba(255, 255, 255, 0.01); letter-spacing: 0px;">1/4 </span><span style="letter-spacing: 0px;">cup dry sherry, white wine, or milk</span><br /></label><span><div aria-hidden="true" data-v-702ba866="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline;"></div></span></span></li><li class="ingredients-item" data-id="" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: times; font-size: large;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="panko (Japanese-style bread crumbs)" data-init-quantity="" data-quantity="¾" data-tracking-label="ingredient clicked" data-unit="cup" data-unit_family="" id="recipe-ingredients-label-R173077-0-11" style="left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /><span style="background-color: rgba(255, 255, 255, 0.01); letter-spacing: 0px;">3/4 </span><span style="letter-spacing: 0px;">cup panko (Japanese-style bread crumbs)</span><br /></label><span><div aria-hidden="true" data-v-702ba866="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline;"></div></span></span></li><li class="ingredients-item" data-id="" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><label class="checkbox-list" style="box-sizing: border-box;"><span style="font-family: times; font-size: large;"><input class="checkbox-list-input" data-ingredient="dried Italian seasoning, crushed" data-init-quantity="" data-quantity="½" data-tracking-label="ingredient clicked" data-unit="teaspoon" data-unit_family="" id="recipe-ingredients-label-R173077-0-12" style="left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /><span style="background-color: rgba(255, 255, 255, 0.01); letter-spacing: 0px;">1/2 </span><span style="letter-spacing: 0px;">teaspoon dried Italian seasoning, crushed</span></span></label></li><section class="recipe-instructions recipe-instructions-new component container" style="-webkit-text-size-adjust: auto; border-top-color: rgba(0, 0, 0, 0.15); border-top-style: solid; border-top-width: 2px; box-sizing: border-box; flex: 1 1 100%; margin-bottom: 48px; max-width: 640px; position: relative;"><fieldset class="instructions-section__fieldset" style="border: none; box-sizing: border-box; margin: 0px; padding: 0px;"><ul class="instructions-section" data-tracking-label="instructions section" style="box-sizing: border-box; letter-spacing: 0.5px; line-height: 30px; list-style: none; margin-bottom: 16px; margin-top: 20px; padding-left: 0px;"><li class="subcontainer instructions-section-item" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 0px; margin-top: 0px; position: relative;"><label class="checkbox-list" style="box-sizing: border-box;"><span style="font-family: times; font-size: large;"><input class="checkbox-list-input" data-tracking-label="directions clicked" id="recipe-instructions-label-0-0" style="left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /><span style="color: rgba(0, 0, 0, 0.95); letter-spacing: 0px;">Directions: </span></span></label></li><li class="subcontainer instructions-section-item" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 0px; margin-top: 0px; position: relative;"><label class="checkbox-list" style="box-sizing: border-box;"><span style="color: rgba(0, 0, 0, 0.95); letter-spacing: 0px;"><span style="font-family: times; font-size: large;"><br /></span></span></label></li><li class="subcontainer instructions-section-item" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 0px; margin-top: 0px; position: relative;"><label class="checkbox-list" style="box-sizing: border-box;"><span style="letter-spacing: 0px;"><span style="font-family: times; font-size: large;">Preheat oven to 375 degrees F. With a small sharp knife, make a 2-inch-wide horizontal slit in the side of each chicken breast to create a deep pocket. Stuff each pocket with 1 piece of the prosciutto or half of a piece of the Canadian bacon, folding or cutting as needed to fit. </span></span></label></li></ul></fieldset><fieldset class="instructions-section__fieldset" style="border: none; box-sizing: border-box; margin: 0px; padding: 0px;"><ul class="instructions-section" data-tracking-label="instructions section" style="box-sizing: border-box; letter-spacing: 0.5px; line-height: 30px; list-style: none; margin-bottom: 16px; margin-top: 20px; padding-left: 0px;"><li class="subcontainer instructions-section-item" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 0px; margin-top: 0px; position: relative;"><label class="checkbox-list" style="box-sizing: border-box;"><span style="font-family: times; font-size: large;"><span color="rgba(0, 0, 0, 0.95)" style="letter-spacing: 0px;">Spread rice in an ungreased 3-quart rectangular baking dish. Top with chicken. Bake, covered, for 25 minutes.</span><span color="rgba(0, 0, 0, 0.95)" style="letter-spacing: 0px;"> </span></span></label></li></ul></fieldset><fieldset class="instructions-section__fieldset" style="border: none; box-sizing: border-box; margin: 0px; padding: 0px;"><ul class="instructions-section" data-tracking-label="instructions section" style="box-sizing: border-box; letter-spacing: 0.5px; line-height: 30px; list-style: none; margin-bottom: 16px; margin-top: 20px; padding-left: 0px;"><li class="subcontainer instructions-section-item" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 0px; margin-top: 0px; position: relative;"><label class="checkbox-list" style="box-sizing: border-box;"><span style="font-family: times; font-size: large;"><input class="checkbox-list-input" data-tracking-label="directions clicked" id="recipe-instructions-label-4-0" style="left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /></span></label><div class="section-body" style="box-sizing: border-box; color: rgba(0, 0, 0, 0.95); letter-spacing: 0px; line-height: 30px; margin-top: 8px;"><div class="paragraph" style="box-sizing: border-box;"><p style="box-sizing: border-box; letter-spacing: 0px; line-height: 30px; margin-bottom: 16px; margin-top: 0px;"><span style="font-family: times; font-size: large;">Meanwhile, for sauce, in a medium saucepan melt butter over medium heat. Add green onions; cook for 3 to 5 minutes or until tender. Whisk in flour and pepper until well mixed. Add milk all at once, whisking to combine. Cook and stir over medium-high heat until thickened and bubbly. Stir in asparagus, 1/2 cup of the Parmesan cheese, and the sherry. In a small bowl combine the remaining 1/4 cup Parmesan cheese, the panko, and Italian seasoning. </span></p></div></div></li></ul></fieldset><fieldset class="instructions-section__fieldset" style="border: none; box-sizing: border-box; margin: 0px; padding: 0px;"><ul class="instructions-section" data-tracking-label="instructions section" style="box-sizing: border-box; letter-spacing: 0.5px; line-height: 30px; list-style: none; margin-bottom: 16px; margin-top: 20px; padding-left: 0px;"><li class="subcontainer instructions-section-item" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 0px; margin-top: 0px; position: relative;"><label class="checkbox-list" style="box-sizing: border-box;"><span style="font-family: times; font-size: large;"><input class="checkbox-list-input" data-tracking-label="directions clicked" id="recipe-instructions-label-5-0" style="left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /></span></label><div class="section-body" style="box-sizing: border-box; color: rgba(0, 0, 0, 0.95); letter-spacing: 0px; line-height: 30px; margin-top: 8px;"><div class="paragraph" style="box-sizing: border-box;"><p style="box-sizing: border-box; letter-spacing: 0px; line-height: 30px; margin-bottom: 16px; margin-top: 0px;"><span style="font-family: times; font-size: large;">Pour sauce over chicken; sprinkle with crumb mixture. Bake, uncovered, for 25 to 30 minutes more or until chicken is no longer pink (165 degrees F). </span></p></div></div></li></ul></fieldset></section><p><span style="font-family: times; font-size: large;"><br class="Apple-interchange-newline" style="-webkit-text-size-adjust: auto;" /></span></p><div class="component recipe-notes" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.3); -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; box-sizing: border-box; caret-color: rgb(0, 0, 0); color: black; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin-bottom: 64px; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"></div><p><span style="font-family: times; font-size: large;"><br /></span></p><p><span style="font-family: times; font-size: large;"><br /></span></p><p><span style="font-family: times; font-size: large;"> </span></p>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-3339732410473000993.post-3815331165739686282021-03-14T14:52:00.007-04:002021-03-14T15:11:22.096-04:00Deviled Egg Macaroni Salad <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi166xZllTzmrTopNraYut0WZOHIiQvU9ziHiNLfBpO1DzWQsQjyUcvDv3fWc0U23-IkGIHzP1XjyvgdMzo-dvsuC6v23yZAnnBUz-mrMooUeVXJrUPAGTg8d1U3CkIQsUMIpkH_-Fzmk/s1515/B5C4B266-9B1F-40B7-AF6A-E272A3CF784B.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: times; font-size: x-large;"><img border="0" data-original-height="1515" data-original-width="1065" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi166xZllTzmrTopNraYut0WZOHIiQvU9ziHiNLfBpO1DzWQsQjyUcvDv3fWc0U23-IkGIHzP1XjyvgdMzo-dvsuC6v23yZAnnBUz-mrMooUeVXJrUPAGTg8d1U3CkIQsUMIpkH_-Fzmk/s320/B5C4B266-9B1F-40B7-AF6A-E272A3CF784B.jpeg" /></span></a></div><span style="font-family: times; font-size: x-large;"><br />I’m ready for barbecue season, how about you? Need a tasty side dish to go with your BBQ chicken? This Deviled Egg Macaroni Salad isn’t like your ordinary macaroni salad it uses cider vinegar, sweet pickle relish and smoked paprika. Serves 10 for a picnic or pot-luck. Need less? Only use 1/2 of the ingredients. Total Time: 30 minutes </span><p></p><p><span style="font-family: times; font-size: x-large;">Ingredients:</span></p><p><span color="rgba(0, 0, 0, 0.95)" style="caret-color: rgba(0, 0, 0, 0.95); letter-spacing: 0px;"><span style="font-family: times; font-size: x-large;">1/2 cup red onion, diced </span></span></p><ul class="ingredients-section" data-tracking-label="ingredients section" style="-webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); color: rgba(0, 0, 0, 0.95); letter-spacing: 0px; line-height: 30px; margin: 0px; padding-left: 0px;"><li class="ingredients-item" data-id="" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: times; font-size: x-large;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="cider vinegar " data-init-quantity="" data-quantity="¼" data-tracking-label="ingredient clicked" data-unit="cup" data-unit_family="" id="recipe-ingredients-label-RU204618-0-1" style="color: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; left: 0px; margin: 0px; opacity: 0; position: absolute; top: 0px;" type="checkbox" value="" /><span style="letter-spacing: 0px;"><span style="background-color: rgba(255, 255, 255, 0.01);">1/8 </span>cup cider vinegar </span></label></span></li><li class="ingredients-item" data-id="" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: times; font-size: x-large;">1 teaspoon sugar </span></li><li class="ingredients-item" data-id="" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: times; font-size: x-large;"><div aria-hidden="true" data-v-702ba866="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline;"></div></span></li><li class="ingredients-item" data-id="" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: times; font-size: x-large;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="large elbow macaroni" data-init-quantity="" data-quantity="8" data-tracking-label="ingredient clicked" data-unit="ounces" data-unit_family="" id="recipe-ingredients-label-RU204618-0-3" style="color: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; left: 0px; margin: 0px; opacity: 0; position: absolute; top: 0px;" type="checkbox" value="" /><span class="recipe-quantity-size" style="box-sizing: border-box; letter-spacing: 0px;">8</span><span style="letter-spacing: 0px;"> ounces large elbow macaroni</span><br /></label><div aria-hidden="true" data-v-702ba866="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline;"></div></span></li><li class="ingredients-item" data-id="" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: times; font-size: x-large;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="hard-cooked eggs" data-init-quantity="" data-quantity="12" data-tracking-label="ingredient clicked" data-unit="" data-unit_family="" id="recipe-ingredients-label-RU204618-0-4" style="color: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; left: 0px; margin: 0px; opacity: 0; position: absolute; top: 0px;" type="checkbox" value="" /><span class="recipe-quantity-size" style="box-sizing: border-box; letter-spacing: 0px;">12</span><span style="letter-spacing: 0px;"> hard-cooked eggs</span><br /></label><div aria-hidden="true" data-v-702ba866="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline;"></div></span></li><li class="ingredients-item" data-id="" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: times; font-size: x-large;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="mayonnaise" data-init-quantity="" data-quantity="½" data-tracking-label="ingredient clicked" data-unit="cup" data-unit_family="" id="recipe-ingredients-label-RU204618-0-5" style="color: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; left: 0px; margin: 0px; opacity: 0; position: absolute; top: 0px;" type="checkbox" value="" /><span style="letter-spacing: 0px;"><span style="background-color: rgba(255, 255, 255, 0.01);">1/</span>2 cup mayonnaise</span><br /></label><div aria-hidden="true" data-v-702ba866="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline;"></div></span></li><li class="ingredients-item" data-id="" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: times; font-size: x-large;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="country Dijon-style mustard" data-init-quantity="" data-quantity="3" data-tracking-label="ingredient clicked" data-unit="tablespoons" data-unit_family="" id="recipe-ingredients-label-RU204618-0-6" style="color: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; left: 0px; margin: 0px; opacity: 0; position: absolute; top: 0px;" type="checkbox" value="" /><span class="recipe-quantity-size" style="box-sizing: border-box; letter-spacing: 0px;">3</span><span style="letter-spacing: 0px;"> tablespoons country Dijon-style mustard</span><br /></label><div aria-hidden="true" data-v-702ba866="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline;"></div></span></li><li class="ingredients-item" data-id="" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: times; font-size: x-large;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="salt" data-init-quantity="" data-quantity="½" data-tracking-label="ingredient clicked" data-unit="teaspoon" data-unit_family="" id="recipe-ingredients-label-RU204618-0-7" style="color: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; left: 0px; margin: 0px; opacity: 0; position: absolute; top: 0px;" type="checkbox" value="" /><span style="letter-spacing: 0px;">1/2 teaspoon salt</span><br /></label><div aria-hidden="true" data-v-702ba866="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline;"></div></span></li><li class="ingredients-item" data-id="" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: times; font-size: x-large;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="smoked paprika" data-init-quantity="" data-quantity="½" data-tracking-label="ingredient clicked" data-unit="teaspoon" data-unit_family="" id="recipe-ingredients-label-RU204618-0-8" style="color: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; left: 0px; margin: 0px; opacity: 0; position: absolute; top: 0px;" type="checkbox" value="" /><span style="letter-spacing: 0px;"><span style="background-color: rgba(255, 255, 255, 0.01);">1/2 </span>teaspoon smoked paprika</span><br /></label><div aria-hidden="true" data-v-702ba866="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline;"></div></span></li><li class="ingredients-item" data-id="" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: times; font-size: x-large;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="cracked black pepper" data-init-quantity="" data-quantity="¼" data-tracking-label="ingredient clicked" data-unit="teaspoon" data-unit_family="" id="recipe-ingredients-label-RU204618-0-9" style="color: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; left: 0px; margin: 0px; opacity: 0; position: absolute; top: 0px;" type="checkbox" value="" /><span style="letter-spacing: 0px;"><span style="background-color: rgba(255, 255, 255, 0.01);">1/</span>4 teaspoon cracked black pepper</span><br /></label><div aria-hidden="true" data-v-702ba866="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline;"></div></span></li><li class="ingredients-item" data-id="" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: times; font-size: x-large;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="chopped sweet pickle" data-init-quantity="" data-quantity="½" data-tracking-label="ingredient clicked" data-unit="cup" data-unit_family="" id="recipe-ingredients-label-RU204618-0-10" style="color: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; left: 0px; margin: 0px; opacity: 0; position: absolute; top: 0px;" type="checkbox" value="" /><span style="background-color: rgba(255, 255, 255, 0.01); letter-spacing: 0px;">1/4 </span><span style="letter-spacing: 0px;">cup sweet pickle relish </span><br /></label><div aria-hidden="true" data-v-702ba866="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline;"></div></span></li><li class="ingredients-item" data-id="" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: times; font-size: x-large;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="very thinly sliced celery " data-init-quantity="" data-quantity="1 ½" data-tracking-label="ingredient clicked" data-unit="cups" data-unit_family="" id="recipe-ingredients-label-RU204618-0-11" style="color: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; left: 0px; margin: 0px; opacity: 0; position: absolute; top: 0px;" type="checkbox" value="" /><span class="recipe-quantity-size" style="box-sizing: border-box; letter-spacing: 0px;">1.5 </span><span style="letter-spacing: 0px;">cups very thinly sliced celery </span></label></span></li><li class="ingredients-item" data-id="" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: times;"><label class="checkbox-list" style="box-sizing: border-box;"><span style="font-size: x-large; letter-spacing: 0px;">Smoked paprika and or pepper to garnish </span></label></span></li><li class="ingredients-item" data-id="" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><label class="checkbox-list" style="box-sizing: border-box;"><span style="font-family: times; font-size: x-large;"><input class="checkbox-list-input" data-ingredient="Smoked paprika and/or pepper (optional)" data-init-quantity="" data-quantity="" data-tracking-label="ingredient clicked" data-unit="" data-unit_family="" id="recipe-ingredients-label-RU204618-0-12" style="color: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; left: 0px; margin: 0px; opacity: 0; position: absolute; top: 0px;" type="checkbox" value="" /></span></label></li><li class="ingredients-item" data-id="" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="letter-spacing: 0px;"><span style="font-family: times; font-size: x-large;">Directions: </span></span></li><li class="subcontainer instructions-section-item" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 40px; margin-top: 0px; position: relative;"><div class="section-body" style="box-sizing: border-box; letter-spacing: 0px; line-height: 30px; margin-top: 8px;"><div class="paragraph" style="box-sizing: border-box;"><p style="box-sizing: border-box; letter-spacing: 0px; line-height: 30px; margin-bottom: 16px; margin-top: 0px;"><span style="font-family: times; font-size: x-large;">In a small saucepan combine onion, vinegar and sugar. Bring to a simmer, stirring occasionally. Remove from heat; set aside. <span style="letter-spacing: 0px;">Meanwhile, cook macaroni according to package directions. Drain and rinse well with cold water; set aside.</span><span style="letter-spacing: 0px;"> </span></span></p></div></div></li><li class="subcontainer instructions-section-item" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 40px; margin-top: 40px; position: relative;"><label class="checkbox-list" style="box-sizing: border-box;"><span style="font-family: times; font-size: x-large;"><input class="checkbox-list-input" data-tracking-label="directions clicked" id="recipe-instructions-label-0-2" style="color: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; left: 0px; margin: 0px; opacity: 0; position: absolute; top: 0px;" type="checkbox" value="" /></span></label><div class="section-body" style="box-sizing: border-box; letter-spacing: 0px; line-height: 30px; margin-top: 8px;"><div class="paragraph" style="box-sizing: border-box;"><p style="box-sizing: border-box; letter-spacing: 0px; line-height: 30px; margin-bottom: 16px; margin-top: 0px;"><span style="font-family: times; font-size: x-large;">Coarsely chop one egg; set aside. Halve remaining eggs; separate yolks from whites. Coarsely chop egg whites; set aside. <span style="letter-spacing: 0px;">For dressing, place yolks in a medium bowl; mash with a fork. Add mayonnaise, mustard, and onion and vinegar mixture. Gradually stir in 2 Tbsp. water, salt, paprika, and pepper. Set aside.</span><span style="letter-spacing: 0px;"> </span></span></p></div></div></li><li class="subcontainer instructions-section-item" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 0px; margin-top: 40px; position: relative;"><label class="checkbox-list" style="box-sizing: border-box;"><span style="font-family: times; font-size: x-large;"><input class="checkbox-list-input" data-tracking-label="directions clicked" id="recipe-instructions-label-0-4" style="color: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; left: 0px; margin: 0px; opacity: 0; position: absolute; top: 0px;" type="checkbox" value="" /></span></label><div class="section-body" style="box-sizing: border-box; letter-spacing: 0px; line-height: 30px; margin-top: 8px;"><div class="paragraph" style="box-sizing: border-box;"><p style="box-sizing: border-box; letter-spacing: 0px; line-height: 30px; margin-bottom: 16px; margin-top: 0px;"><span style="font-family: times; font-size: x-large;">In a large bowl combine the egg whites, relish, celery, macaroni, and dressing; toss to combine. Top with reserved egg; sprinkle with additional smoked paprika and pepper. Serve at once or cover and chill up to 6 hours.</span></p></div></div></li></ul><p><span style="font-family: times; font-size: x-large;"><br /></span></p><p><span style="font-family: times; font-size: x-large;"><br /></span></p><p><br /></p>
Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-3339732410473000993.post-52272748467191716382021-03-06T09:59:00.002-05:002021-03-06T10:28:15.108-05:00Chicken Smothered in a Homemade Sun-Dried Tomato Sauce <p><span style="font-family: helvetica; font-size: large;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir2-yGmR8mK-TA-2LMRt51LzEEE9qsEVz3Ao3ocQuUDjQ-9I_bDuhDtmeSnPmUP6bo37F8uQCTqZDWNMUXrwJC2J0goXbn5X1jh4WCs3ODKkkVpeZb5UGB-6R3aGIQNyx22XmmRKz4-eg/s995/EF0E1E78-215F-45B6-BF52-930420933729.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: helvetica; font-size: large;"><img border="0" data-original-height="995" data-original-width="717" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir2-yGmR8mK-TA-2LMRt51LzEEE9qsEVz3Ao3ocQuUDjQ-9I_bDuhDtmeSnPmUP6bo37F8uQCTqZDWNMUXrwJC2J0goXbn5X1jh4WCs3ODKkkVpeZb5UGB-6R3aGIQNyx22XmmRKz4-eg/s320/EF0E1E78-215F-45B6-BF52-930420933729.jpeg" /></span></a></div><span style="-webkit-text-size-adjust: 100%; caret-color: rgb(51, 51, 51); color: #333333; font-family: helvetica; font-size: large;">This Chicken Smothered in a Homemade Sun-Dried Sauce is quick, under 40 minutes and easy to make for any day of the week. The picture shows 4 chicken thighs (with skins on), but I always use chicken breasts in my recipes. You can substitute them if you prefer. Serve it with your favorite vegetables, grains, or pasta. Serves 2-4 (1 breast per person or 1-2 thighs per person) </span><p></p><div><span style="-webkit-text-size-adjust: 100%; caret-color: rgb(51, 51, 51); color: #333333; font-family: helvetica; font-size: large;"><br /></span></div><div><span style="-webkit-text-size-adjust: 100%; caret-color: rgb(51, 51, 51); color: #333333; font-family: helvetica; font-size: large;">Ingredients:</span></div><div><span style="-webkit-text-size-adjust: 100%; caret-color: rgb(51, 51, 51); color: #333333; font-family: helvetica; font-size: large;"><br /></span></div><div><span face="Inter, "helvetica neue", Helvetica, Arial, sans-serif" style="-webkit-text-size-adjust: 100%; caret-color: rgb(51, 51, 51); color: #333333;"><ul class="wprm-recipe-ingredients" style="-webkit-text-size-adjust: 100%; box-sizing: border-box; list-style: none; margin-block-end: 0px; margin-block-start: 0px; margin: 0px 0px 20px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style: none; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><span style="font-family: helvetica; font-size: large;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">3</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">oz.</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">sun-dried tomatoes</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style: none; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><span style="font-family: helvetica; font-size: large;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">3/4</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">water</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style: none; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><span style="font-family: helvetica; font-size: large;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">chicken breasts </span><span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box;">(skinless, boneless)</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style: none; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><span style="font-family: helvetica; font-size: large;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tbsp.</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">olive oil</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style: none; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><span style="font-family: helvetica; font-size: large;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">half & half</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box;">or heavy cream</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style: none; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><span style="font-family: helvetica; font-size: large;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">parmesan cheese</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box;">shredded</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style: none; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><span style="font-family: helvetica; font-size: large;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tsp.</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">red pepper flakes</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style: none; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><span style="font-family: helvetica; font-size: large;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1 </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tbsp.</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">fresh parsley</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box;">to garnish</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style: none; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><span style="font-family: helvetica; font-size: large;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tsp.</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">salt</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style: none; margin: 0px 0px 0px 30px; padding: 0px; position: relative;"><span style="font-family: helvetica; font-size: large;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tsp.</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">pepper</span></span></li></ul><div><span face="Inter, helvetica neue, Helvetica, Arial, sans-serif"><span style="-webkit-text-size-adjust: 100%; font-family: helvetica; font-size: large;"><br /></span></span></div><div><span face="Inter, helvetica neue, Helvetica, Arial, sans-serif"><span style="-webkit-text-size-adjust: 100%; font-family: helvetica; font-size: large;">Directions:</span></span></div><div><span style="-webkit-text-size-adjust: 100%;"><span style="font-family: helvetica; font-size: large;"><br /></span></span></div><div><span style="font-family: helvetica; font-size: large;"><span style="-webkit-text-size-adjust: 100%;">Place the sun-dried tomatoes and water in a blender or smoothie cup and process for 60-90 seconds, until it resembles tomato sauce. </span><span style="-webkit-text-size-adjust: 100%;">Heat the oil in a skillet over medium-high heat. Place the chicken in the skillet, skin side down. Cook for 5 minutes, until deep golden brown and crispy. </span><span style="-webkit-text-size-adjust: 100%;">Flip the chicken and fry for an additional 5 minutes. Reduce the heat to medium-low and remove the chicken from the skillet. </span></span></div><div><span style="-webkit-text-size-adjust: 100%;"><span style="font-family: helvetica; font-size: large;"><br /></span></span></div><div><span style="font-family: helvetica; font-size: large;"><span style="-webkit-text-size-adjust: 100%;">To the same skillet, add the sun-dried tomato mixture. </span><span style="-webkit-text-size-adjust: 100%;">Cook for about 3-4 minutes. Add the cream, Parmesan cheese, salt, pepper, and red pepper flakes. Stir. </span><span style="-webkit-text-size-adjust: 100%;">Reduce the heat to low, so the sauce is simmering gently. Return the chicken to the skillet and cook it for an additional 10-15 minutes, until cooked through. Add a little water to the sauce, if needed. Garnish with freshly chopped parsley.</span></span></div><div><span face="Inter, helvetica neue, Helvetica, Arial, sans-serif"><span style="-webkit-text-size-adjust: 100%; font-family: helvetica; font-size: large;"><br /></span></span></div><div><span face="Inter, helvetica neue, Helvetica, Arial, sans-serif"><span style="-webkit-text-size-adjust: 100%; font-family: helvetica; font-size: large;"><br /></span></span></div><div><span face="Inter, helvetica neue, Helvetica, Arial, sans-serif"><span style="-webkit-text-size-adjust: 100%;"><br /></span></span></div></span></div>
Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-3339732410473000993.post-43626813882561576712020-08-12T17:16:00.000-04:002020-08-12T17:16:11.586-04:00Greek Chicken Pasta Bake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvcL8Xmzl0vwt3dLzmiGmkViwet0CX7eIXtmGxdttCfybgqzvAwkzCfG6LMvbhQHTz4Ni8Rcj2TWyn0_cH3n48yttUUDaUfxsatmrwE5O6nWMVJtAtxKoLN4LfJhaNi2mX66rwRZ7Z7b0/s1600/DA3A87F1-2F7B-4739-A429-A1F1B7BB1F09.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1526" data-original-width="1092" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvcL8Xmzl0vwt3dLzmiGmkViwet0CX7eIXtmGxdttCfybgqzvAwkzCfG6LMvbhQHTz4Ni8Rcj2TWyn0_cH3n48yttUUDaUfxsatmrwE5O6nWMVJtAtxKoLN4LfJhaNi2mX66rwRZ7Z7b0/s400/DA3A87F1-2F7B-4739-A429-A1F1B7BB1F09.jpeg" width="285" /></span></a></div>
<span style="font-size: large;">This Greek Chicken Pasta Bake is loaded with vegetables, cheese and herbs. Just add a side salad and your favorite beverage. Great for a school night because it’s not only yummy, but quick to make. Serves 8 Total Time: 45 minutes</span><br />
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<span style="font-size: large;">Ingredients: </span><br />
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<span style="font-size: large;">3-1/3 cups uncooked whole grain spiral or penne pasta
4 cups cubed cooked chicken breast </span><br />
<span style="font-size: large;">1 can (29 ounces) tomato sauce </span><br />
<span style="font-size: large;">1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained </span><br />
<span style="font-size: large;">1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry </span><br />
<span style="font-size: large;">2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/4 cup thinly sliced red onion </span><br />
<span style="font-size: large;">1/4 cup chopped green pepper </span><br />
<span style="font-size: large;">1 teaspoon dried basil </span><br />
<span style="font-size: large;">1 teaspoon dried oregano </span><br />
<span style="font-size: large;">1 cup shredded mozzarella cheese </span><br />
<span style="font-size: large;">1/2 cup crumbled feta cheese </span><br />
<span style="font-size: large;">Chopped fresh oregano or basil, optional To garnish </span><br />
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<span style="font-size: large;">Directions: </span><br />
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<span style="font-size: large;">Cook pasta according to package directions; drain. In a large bowl, combine the pasta, chicken, tomato sauce, tomatoes, spinach, olives, onion, green pepper, basil and oregano.
Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, at 400° for 25-30 minutes or until heated through and cheese is melted. If desired, sprinkle with oregano or basil.
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<span style="font-size: large;">Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.</span>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0