Pan-roasted Chicken with Lemon-Garlic Green Beans

I've been going back on forth on whether or not to even post this recipe. I really didn't like it and neither did the little man. My husband liked it of course, but he likes everything that I make and will eat about anything anyway. I finally decided to actually post it as even though I didn't like it, someone else might. I found the recipe here.

Ingredients

6 Tbsp olive oil

2 lemons (1 thinly sliced, 1 juiced)

4 cloves garlic, minced

1 tsp kosher salt

1/2 tsp freshly ground black pepper

3/4 lb trimmed green beans

8 small red potatoes, quartered

4 chicken breasts (bones left in, with skin, about 3 1/4lbs) **Authors note - I used boneless skinless chicken breasts and that might be why I didn't like it.**

Directions

Preheat oven to 450 degrees F. Coat a large baking dish or cast-iron skillet with 1 Tbsp of olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted sppon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and  coat thoroughly.  Place the chicken, skin-side up, in the dish or skillet. pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Serve warm.

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Slow Cooker Taco Chicken Bowls

 I love love love using my crock pot. You just throw stuff in and forget about it. It doesn't heat up your house, and the delicious smells...mmm... I wasn't sure how this recipe would turn out but it was fantastic. My husband loved it. I found this recipe here.

Ingredients

1 1/2 lbs of chicken breast

1 16oz jar salsa

1 15oz can black beans

1/2lb (8oz) frozen corn

1 Tbsp chili powder

1/2 Tbsp cumin

1/2 Tbsp minced garlic

1/2 tsp dried oregano

1/4 tsp cayenne

1/4 tsp salt

crack pepper, to taste

2 cups dry rice

8 oz shredded cheddar

Directions

Add everything except the cheese, and rice to the slow cooker along with 1/4 cup of water. Give everything a good stir and make sure the chicken is covered. Secure lid and cook on low for 8 hours.

Near the end of the cooking time, cook the two cups of rice according to package directions.

After the 8 hours of cooking, carefully remove the lid of the slow cooker. Shred the chicken with a fork. Build the chicken bowls by putting rice on the bottom, the chicken mix and then the shredded cheese.

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BBQ Baked Chicken

As you can all probably tell by now, we love chicken in this house. Well I do anyway. I don't eat much red meat so when I do cook it, it's usually for the boys and then I make something separate for myself. Anyway, we unfortunately do not own a grill and I love BBQ chicken. So I decided to try something new. I'm sure someone has done this before somewhere so if I inadvertently ripped off your recipe, I apologize.

Ingredients

3-4 boneless, skinless chicken breasts

1 bottle of BBQ Sauce

1 bottle of Guiness

Directions

Place the chicken breasts in a baking dish, pour BBQ sauce and beer over the chicken. Let marinate overnight in the fridge.

Preheat oven to 375 degrees F. Bake chicken in sauce for about 25 minutes or until cooked all the way through.

I served the chicken with a baked potato, and french style cut green beans. It was a fantastically easy and very delicious dish.

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Chicken and Biscuits

Chicken and Biscuits happens to be one of the recipes I loved growing up. I unfortunately lost the recipe my Mom gave me, (I will ask her for it again), so I went on the prowl for the recipe to try and find it. I found several different recipes and I found one that looked promising, but I however do not remember where I found it. With that said, here is the recipe and if you know who came up with it, please let me know so I can give credit where it's do.

Ingredients

1 can condensed cream of celery soup

1 can condensed cream of potato soup

2/3 cup milk

1/2 tsp poultry seasoning

1/8 tsp ground black pepper

2 cups frozen mixed vegetables

2 cups cubed cooked chicken or turkey

1 package refrigerated biscuits (I didn't have this on hand, so I made Bisquick biscuits. The recipe is on the side of the box. If you would like a copy of the recipe, please let me know and I will send it to you.)

Directions

Heat the oven to 400 degrees F.

Stir the soups, milk, poultry seasoning, black pepper, vegetables and chicken in an 11 x 7 x 2 -inch baking dish.

Bake for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top with the biscuits. (This is where I deviated from the recipe. I baked the biscuits seperately and then spooned the mixture over the biscuits when serving. I baked the chicken mixture for about 25 minutes.)

Bake for 15 minutes or until the biscuits are golden brown.

 This recipe came close to what my Mom used to make, but it just wasn't there. I will have to try it again with a few changes to see what I can come up with.

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Chicken Stir-fry

Everyone loves a good stir-fry right? I know I do. It's a quick dinner to make especially on those nights where you are running around like a chicken with its head cut off. The following is a recipe that I have experimented with over the years.

Ingredients

1/3 c soy sauce

2 Tbsp brown sugar

1 clove garlic, crushed

1 tsp ginger

1 tsp cornstarch

1 1/2 lb chicken (cut into bite size)

1 Tbsp extra virgin olive oil

1 mixed bag of stir-fry veggies, frozen

Directions

Combine first six ingredients with 1/4 cup water in a bowl, mixing well. Marinate chicken in sauce for 10 minutes. (You can marinate overnight if you desire) 

Drain chicken, reserving marinade. Heat oil in skillet. Add chicken in small amounts to prevent crowding. Stir-fry until brown. Remove from skillet and set aside.

Add frozen veggies to hot skillet, stir-fry for 1 minutes. Add 1/4 cup water, cover and steam for 3 min or until veggies are tender crisp. Return chicken to skillet, adding marinade, heat through stirring constantly.

Serve over rice.

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Bisquick Oven Fried Chicken

One night I was trying to decide what to make for dinner. I was browsing through the cupboards and saw on the side of a Bisquick box a recipe for Oven Fried Chicken. Well unfortunately I didn't have all the ingredients but I decided to make it anyway with what I had on hand. The boy child loved it and asked me to make it again the very next day. Here is my adapted recipe:

Ingredients

2/3 cup Bisquick
1 1/2 tsp paprika
1 tsp garlic salt
1/4 tsp ground black pepper
1tsp italian seasoning
Cayenne Pepper to taste
1 egg
3 - 4 boneless skinless chicken breasts

Directions

1. Pre-heat oven to 425 degrees F. Grease 9x13 or 8x8 baking dish. (I used Pam Extra Virgin Olive Oil spray.)

2. In a small bowl whisk egg until slightly frothy.

3. In a medium sized bowl, mix together Bisquick, paprika, garlic salt, black pepper, Italian seasoning and cayenne pepper.

4. Dip chicken in egg, drain off excess then coat in powder mix. Place chicken in greased baking dish.

5. Bake 30 minutes. Turn chicken; bake an additional 10 to 15 minutes or until juice of chicken runs clear.

I unfortunately didn't get pictures of all the steps, but at least the finished project looks nummy!