Caprese Salad with Chicken and Bacon

I love caprese salad. Fresh mozzerella is definitely one of my favorites. But I wanted to make a full meal out of it and so I decided to add meat to it. When I make it again and it looks pretty I will post a picture.

3/4 log fresh mozzarella, cubed (small)

3 fresh firm roma tomatoes, chopped and seeded

about 1 full stem fresh basil, chopped

1/2 lb bacon, cooked and sliced small (kinda crispy, but not burnt)

1 lb chicken, cooked and cubed

Chop mozzarella, tomatoes, and basil. Place in large bowl.

Cook bacon until crispy, drain on paper towel and pat to remove all grease. Dump grease from the pan into something to cool (I usually just use a soup can or something, and when it hardens I throw it away) leaving about 1 Tbsp in the pan. Slice chicken and cook in bacon grease adding about 1/2 tsp Italian seasoning and some seasoned salt. Once cooked, chop into small pieces and cool completely in the fridge with the bacon. Once cool place in bowl with tomato mixture. Lightly toss to combine. If you stir too much the juices from the tomatoes start to break up the mozzarella. Then I sprinkled with a little bit of Italian dressing.

Enjoy with some toasted bread.

Katsu Chicken (or Pork)

I grew up with this one, and Jacob gobbled it up when I made it for him. Very easy and filling too. The sauce is a must, but I wouldn't bother with any other kind to drizzle or dip than the Kikkoman Katsu Sauce pictured at the end.

Ingredients:
Boneless skinless chicken tenderloins/breasts or pork- filleted (pound if necessary)
1/2 Cup of Flour
2 Eggs beaten
1 1/2 Cup of Panko (has to be Panko) Bread Crumbs
Oil

Sprinkle salt and pepper on raw meat. Put the four, eggs, and Panko in separate plates (I used bowls). Dip the chicken in the four, then eggs and then generously with Panko. Heat up about 2-4 cm of oil in a pan, then put the breaded chicken in and set to low. Flip over until both sides are brown. Serve with rice. I also like to eat it on top of shredded cabbage.

Easy Chicken Parmigiana

1 Tablespoon of Garlic Salt
Dash of Pepper
2 Eggs
2 Cups of Italian Bread Crumbs
1/4 Cup of Parmesan Cheese
6 Chicken Tenders
1 Tablespoon of Olive Oil
1 Jar Spaghetti Sauce
1 Cup (or more to your liking of) Shredded Mozzarella Cheese

Sprinkle chicken with garlic salt and pepper. Beat Eggs and dip chicken. Mix the Italian Bread Crumbs with 1/8 Cup of Parmesan Cheese and coat egged chicken with mixture. Pour olive oil on baking sheet and spread evenly. Place chicken on baking sheet and put in preheated oven of 350 degrees for 25 minutes. In a separate 7x11 shallow pan, pour 1/2 spaghetti sauce on bottom and when chicken is done place over the sauce with oiled side facing up. Use the rest (I didn't use the whole can) of the spaghetti sauce on top of chicken. Sprinkle the remaining Parmesan cheese and all of the mozzarella cheese on top of coated chicken. Put the pan into the oven for another 20 minutes. Serve over noodles of your choice.

Ginger Chicken

1 egg white, beaten
1 Tbsp soy sauce
1 tsp cornstarch
1/8 tsp white pepper (I don't have this so I just use black pepper, I mean, why be racist.)
1 lb. boneless skinless chicken breasts, cut into 1 in pieces

Sauce:
1/2 tsp cornstarch
2 Tbsp rice vinegar
2 Tbsp soy sauce
1 tsp sugar

Stir Fry:
1 Tbsp + 2 tsp peanut oil, divided (I have no idea why you can't use veg or canola oil, you can if you want)
1 med green pepper, julienned
3 green onions cut into 1 in lengths (I used regular onion because my green onion had gone bad. I just used one small onion cut into thin wedges.)
1/2 c. bamboo shoots, finely chopped
2-3 tsp minced fresh gingerroot
1/4 c. slivered almonds (optional, I didn't because I forgot, still delicious)

In a large resealable bag combine the first five ingredients. Seal bag and turn to coat. Refrigerate for 30 min.
For sauce combine ingredients until smooth and set aside.
Drain chicken and discard marinade (I just dumped the whole thing in the frying pan). In large skillet or wok stir fry chicken in 1 Tbsp oil until cooked. Remove and keep warm.
With remaining oil stir fry green pepper and onion for 2 minutes. Add bamboo and ginger and stir fry 3-4 min or until veggies are crisp tender.
Stir sauce mixture and add to pan. Bring to boil and cook and stir for 2 min. or until thickened. Add chicken and het through. Sprinkle with almonds and serve over rice.

Fiesta Chicken Pasta Salad

This is a fast, easy, delicious recipe. I love making it when it is warm out.

1 pkg Hidden Valley Fiesta Ranch dip mix
1/2 c. oil
1/2 c. vinegar

1 lb. cooked, shredded chicken
3/4 box garden rotini (I just use the entire box)
1 can black beans
1 can black olives, halved (I usually leave these out)
2-3 tomatoes, chopped
frozen corn

Mix dressing mix, oil, and vinegar in small bowl and set aside. Combine chicken, cooked pasta, beans, olives, & tomatoes in large bowl. Add dressing and frozen corn about 20 minutes before serving. Toss again just before serving.

Artichoke Chicken

1 Small Jar of Marinated Artichoke Hearts
1 Cup grated Parmesan Cheese
1/2 Cup Sour Cream
1/4 Cup Mayo
2 Teaspoons of Minced Garlic
Dash of Salt and Pepper to liking (I did about five good shakes of pepper and two of salt)
4 Skinless, Boneless Chicken Breast Halves

Set oven to 375 degrees. Drain artichoke and squeeze out liquid before chopping. In a bowl mix artichoke, parmesan cheese, sour cream, mayo, garlic, salt and pepper. Set chicken in a baking dish and pour mixture on top. Put it in the oven for 35 minutes. Serve over noodles.

Pecan Crusted Chicken

1/4 c. milk
1/2 c. flour
1/2 c. finely chopped pecans
2 Tbsp sesame seeds
1 1/2 tsp paprika
3/4 tsp pepper
1 tsp salt
4 boneless skinless chicken breasts
2 Tbsp canola oil

Place milk in a shallow bowl. In another shallow bowl, combine flour, pecans, sesame seeds, paprika, pepper and salt. Dip chicken in milk then coat in flour mixture.
In large nonstick skillet, brown chicken in oil on both sides. Transfer to a greased cookie sheet and bake uncovered at 350 for 15-20 min or until juices run clear.

We have also been able to brown chicken just by spraying it with cooking spray so you don't have to use so much oil. Then I just use foil to cook on instead of greasing the pan.

Chicken Dressing Casserole

We just made this the other night and it is one of my favorites - a family recipe. It's easy and delicious.

Chicken Dressing Casserole Louise Davenport Prosek
3 c chicken, cooked and cubed
1/3 c margarine, melted
1 (8oz) bag Pepperidge Farm Herb Seasoned Stuffing
2 cans cream of chicken soup
1 c milk
dash of minced onion
dash of pepper
1 c frozen peas (opt, or served as a side dish)

Boil chicken. Stir together stuffing with margarine. Put ½ in bottom of lightly sprayed 9x13 inch pan (or save all for the top). Mix remaining ingredients including chicken. Pour over stuffing, then put reserved stuffing on top. Bake at 350 for 30 min. Serve with canned whole cranberry sauce, if desired.

Honey Orange Chicken

This is one of the best recipes that I have found. And we found that it is way multi-purpose. Sorry I don't have a picture. Next time I make it I will add one.

3/4 cup(s) fresh orange juice
1/3 cup(s) orange blossom or clover honey
1 teaspoon(s) grated ginger
1 teaspoon(s) garlic
1 teaspoon(s) orange zest
1 teaspoon(s) salt
1/8 teaspoon(s) black pepper
4 (6 ounces each) boneless, skinless chicken breasts, trimmed (I only used 2)
1 teaspoon(s) vegetable oil
1 teaspoon(s) toasted sesame oil
1 teaspoon(s) toasted sesame seeds


Combine juice, honey, ginger, garlic, zest, salt, and pepper in a bowl. Add chicken; stir to coat. Cover; refrigerate 30 minutes.

Heat a large skillet over medium heat until hot; add vegetable oil and swirl to coat. Lift chicken from marinade and let excess drip back into bowl. When oil is hot, add chicken and cook over medium heat 3 minutes per side, or until golden brown.

Add reserved marinade to skillet and boil over medium-high heat, turning chicken once or twice, 3 to 5 minutes, or until chicken is cooked through and sauce is reduced by half. Transfer chicken to a cutting board, cut into diagonal slices, and arrange on a platter. Stir sesame oil into thickened sauce and spoon it over chicken. Sprinkle with sesame seeds.

We also cooked some shrimp in it as well.....delish!!! I had my leftovers on a salad the next day and it tasted even better. I loved it and so did my kids!

Parmesan Crusted Chicken

Recipe For ~ Parmesan Crusted Chicken

Chicken Boneless Skinless Tenderloins
2 Egg Whites, lightly beaten
Parmesan Grated Cheese
Shredded Parmesan Cheese
Baking Paper
Baking Tray

Preheat oven to 390°

Line a baking tray with baking paper. Pour the Grated Parmesan Cheese onto a plate. Dip the chicken into the egg whites, then press the chicken firmly in the Grated Parmesan Cheese to coat the chicken on each side. It is important to make sure the cheese sticks to the chicken.

Place the chicken on the baking tray and sprinkle the Shredded Parmesan Cheese over each piece of chicken.

Bake at 390° for 15 – 20 minutes or until the chicken is golden and cooked through.

Coconut Chicken Curry

If you like curry, you have to make this. I really enjoyed this meal but it was slightly different. Very very good though. Surprisingly, Maddie liked it too.

Chicken Curry
slightly adapted from Favorite Family Recipes

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons vegetable or canola oil
2 tablespoons curry powder
1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 red potatoes, cut into small chunks
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Jasmine rice (cooked)
Season chicken pieces with salt and pepper.

Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn). Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through. Add potatoes, then add coconut milk, tomatoes (I lightly crushed the stewed tomatoes with my fingers before adding), tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. The sauce thickens upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired. .

Sweet and Sour Chicken

This recipe is so so easy and took me almost no time at all. Maybe 15 minutes. It is absolutely delicious too! For the first time EVER Creed raved over the dinner because of this meal. It's so good. Make it! And I stole this picture from the site I found it on.

4 boneless, skinless chicken breasts, cut into cubes (I only used 2 for my family, and it was plenty)
6 T. flour seasoned with 1/2 t. salt and 1/2 t. pepper
1/4 c. olive oil
1/8 c. cornstarch
1 t. salt
1/4 t. pepper
1/4 c. brown sugar
1/4 c. vinegar
1 20 oz. can pineapple tidbits (reserve juice)
1/2 c. pineapple juice (use reserved juice)
1/2 c. chicken broth
1 T. soy sauce
1 red bell pepper, sliced (we also used a green pepper)
1/4 c. onion, sliced
Coat chicken in flour and fry in olive oil until browned. Drain and set aside. In same skillet, combine cornstarch, salt, pepper, brown sugar, vinegar, pineapple juice, chicken broth and soy sauce. Cook and stir until boiling. Reduce heat and cook for 2 minutes (mine reduced much faster, so I added about 1/2 c. water to make it more saucy). Add chicken, peppers, onions, and pineapple. Cook until heated through. Serve over rice. Enjoy!

5 in 1

I know this is a little lame but I have wanted to post a couple of things and just haven't so now I have like 5 recipes to post. So I thought I would do it all at once. Here you go.

Punkin Pancakes

2 1/3 c. bisquick

1/3 c. canned pumpkin (not pumpkin pie filling)

1 1/4 c. milk

1/4 c. oil

2 Tbsp. sugar

1 tsp pumpkin pie spice

2 eggs

Mix with a wisk until blended and cook like normal pancakes

Chicken, Broccoli, and Pasta

this is a recipe I got from someone who would change her recipes all the time so there aren't that many measurements so just do what you think (which is why I hesitate to even post it). I haven't gone wrong with it yet. Just do what your family would eat.

1 lb chicken breast, cooked and chopped

1 bunch of broccoli, steamed

fettucini noodles, cooked

1 can cream of chicken soup

1 can water

1/2 c. mayo

garlic powder

salt and pepper

Mrs Dash

Cheddar cheese

bread brumbs

butter

Toss cooked chicken, steamed broccoli and cooked noodles in your baking dish (usually use a 2 qt dish and fill it). In another bowl mix soup, water, mayo and seasonings until somewhat smooth. Pour sauce over noodles and toss to coat. Sprinkle cheese over top. Melt a small amount of butter to stir into bread crumbs and sprinkle over cheese.

Bake at 325 for 30-45 minutes.

Stuffed Meatloaf

2 lbs hamburger

1 box stuffing

6 oz mushrooms, sliced

1/2 green pepper, chopped

1/2 small onion, chopped

Preheat oven to 350

Season meat like you would for normal meatloaf. (I usually use season salt, pepper, and 1 egg) Cook stuffing according to directions on box. Saute mushrooms, green pepper and onion in frying pan until tender, but firm.

Pat out hamburger on wax paper to form a rectangle (you want the meat fairly thin). Spread stuffing on top then sprinkle mushroom mix on top. Lifting the wax paper, carefully roll the hamburger and place into baking dish. Cover and cook for about 1 hour.

Farmhouse BBQ Muffins

2 tubes Jumbo flakey biscuits (16 biscuits total)

1 lb ground beef

1/2 c. ketchup

3 Tbsp brown sugar

1 Tbsp cider vinegar

1/2 tsp chili powder

1 c. shredded cheddar cheese

Separate dough and roll out into slightly larger circles. Press each biscuit into greased muffin tin and set aside. (I usually only end up using 12 biscuits because that is as far as my meat goes. Then I just make cheesey biscuits with the remaining 4 for my kids)

In skillet cook hamburger thoroughly and drain. In a small bowl mix ketchup, brown sugar, vinegar, and chili powder until smooth. Add the meat and stir to coat. Divide meat mixture among biscuits. Sprinkle cheese over top.

Bake at 375 for 18-20 min or until golden brown.

Fried Ice Cream

1 qt. Vanilla Ice Cream

about 2 c. crushed cornflakes

cinnamon sugar

1 egg, wisked until there are no blobs

oil for frying

The day before form ice cream into 4 balls of whatever size you want. (we didn't use the whole container of ice cream of course. We just made 4 solid scoops.) Round them out in your hands, put on a plate, cover with plastic wrap and put back in the freezer overnight.

When ice cream balls are frozen hard again, dip into crushed cornflakes to coat. Make sure you cover entirely, and place back in the freezer for at least 1 hour. Combine remaining cornflakes with some cinnamon sugar. Once hard again, dip into egg to coat then into cornflakes again for a second coating. Work with only one ball at a time, then place back in freezer as soon as possible.

Heat oil to between 375-400 degrees. When oil is ready, take ice cream from the freezer, and place in oil (one at a time) for about 10-15 seconds (if you do it too long the ice cream will melt). Roll onto paper towel to drain then promply into bowl. Top with whipped cream, chocolate syrup, caramel, etc. What ever you want.

Lemon Chicken Stir fry

This is pretty quick, easy, and it has lots of vegies. We love it because Valorie will eat it (although she does pick out the broccoli and leave it on her tray). :)

Ingredients:

1 cup fresh broccoli florets
1 cup red bell pepper, chopped
1 medium carrot, coarsely chopped
1 tsp fresh ginger root, peeled and finely chopped (I substitute ground ginger)
3 green onions w/tops, sliced
1 lemon (or a couple tsp lemon juice)
1 lb boneless, skinless chicken breast halves
2 cups water
2 packages (2.8 oz each) baked chicken flavored ramen noodles (I use regular chicken)

Chop bell pepper, carrot and ginger root with food chopper. Slice green onion in 1 inch pieces. Zest whole lemon. Cut chicken into thin strips (I cube it). Heat skillet over medium heat and spray with vegetable oil. Add chicken, stir-fry 3-4 minutes, stirring frequently. Add ginger root, stir-fry 30 sec. Add water, bring to boil. Add noodles, broken in pieces and season packets from noodles. Bring to a boil, reduce heat. Add broccoli and carrot, simmer 3 minutes or until noodles are tender and most of liquid is absorbed. Add bell pepper, green onion, and lemon zest to skillet. Heat through. Drissle with fresh lemon juice. Serve immediately.

Piccata Chicken

6 Skinless, Boneless Chicken Tenderloins/strips of Breasts
1 Egg
3 Tablespoons Lemon Juice
1/2 Cup All-Purpose Flour
1/4 teaspoon Garlic Powder
1/2 teaspoon Paprika
1/8 Cup Butter/Margerine
3 Tablespoons of Olive Oil
2 Cups Boiling Water
2 Chicken Bouillon Cubes
1-2 Tablesoons of white sugar

Preheat over to 250 degrees and boil desired pasta.

In a small plate put 1/4 Cups of Flour and dip in chicken.
In another small bowl, beat the egg together with 1 tablespoon of the lemon juice and dip the floured chicken in. In another shallow bowl mix together the other 1/4 C. flour, garlic powder and paprika. Dip the floured chicken from the egg/lemon mixture into the seasoned flour.

In a skillet, melt butter/margarine with the olive oil and brown the coated chicken pieces
When done, transfer chicken to a cookiesheet and keep warm in the oven.

Dissolve the bouillon in the boiling water in skillet, then add the remaining 2 tablespoons of lemon juice and sugar. (Alter previous three ingredients to your likeness and taste, i.e. more sugar if too tart)In a little bowl mix cornstarch and a little cold water. Then drip into sauce for desired thickness.

When ready to serve, drain pasta, pull chicken pieces out of the oven and transfer to sauce. Pour sauce and chicken over pasta. Garnish with parsely, basil, or whatever you desire.

Salsa Chicken

This is one of Eric's favorites and it is SUPER easy.

Chicken breasts
Your favorite salsa (we use Pace Picante Mild)

Preheat oven to 350. Line baking sheet with foil to help with clean up. Place raw thawed chicken on pan and pour as much salsa as you would like over each breast. Bake for about an hour or so. Check around 30-45 min to see if done. Generally has taken us about an hour every time. Enjoy!

Chicken Salad

Someone asked me for this recipe, so now you all get it. :)
It is from Tasha's shower

Ingredients:

1 can chicken breast (1-2 boiled chicken breasts)
2 green onions
1 celery stalk
halved grapes (I prefer red, but other kinds may work)
slivered almonds (can substitute with cashews)
1/4-1/2 cup miracle whip with a little milk to soften it and a little sugar (about 1 Tbsp)

Cut up green onions, celery, and grapes (also cube chicken if using a boiled breast). Put in a bowl with chicken and almonds. In a small separate bowl, mix miracle whip, milk and sugar. Pour over chicken mixture and stir to coat. Adjust portions to liking. I like fruits, so I will sometimes add mandrine oranges and pineapple to this. Serve in a croissant, roll, or just on bread. Enjoy!

Chicken bacon ranch pizza

This is one of my favorite pizzas we have made. :)

Dough:

4 1/2 cups flour
3/4 tsp salt
3 Tbsp olive oil (can use shortening if you prefer)
1 1/2 cup warm water
1 1/4 Tbsp yeast
1 1/4 Tbsp sugar

Proof yeast in warm water and sugar. Mix flour slat and oil. Add yeast mixture. Mix. Knead for about 4 minutes. Let sit about 15 minutes. Roll out dough. Bake for 10-15 minutes at 450 degrees. Take out and add toppings. (If you have a favorite pizza dough recipe, use it. As a disclaimer, I use half wheat and half white flour, so I can't vouch for how this will turn out with all white flour because I've never made it that way).

Suggested Toppings:

Ranch dressing
Cubed grilled chicken
Cooked crumbled bacon
Grated mozarella cheese
Fresh vegetables (we did tomatoes, peppers and onions)

Pour dressing over dough (Not an exact amount, just depends on how saucy you like it). Cover with remaining toppings and cheese. Oh, and we sprinkled parmesan cheese over the top too. Bake for 10-15 minutes more at 350 degrees until done (will look golden brown).

This is pretty easy and delicious!

Chicken and Rice Casserole

This is really easy and fast to put together but does take planning as it takes a long time to cook. This is actually one of Eric's favorites.

1 1/2 c. rice
1 can cream of chicken soup
2 cans milk
1 can water
2 chicken breasts
salad shrimp (optional)

chop up and add however much of these veggies you want (you may omit whatever you don't like)

onions
celery
carrots (grated)
mushrooms
green pepper

Preheat oven to 325 degrees.

Butter the bottom of a 13x9 pan. Sprinkle rice evenly over bottom and then sprinkle all the veggies and shrimp over top. Cut up chicken into the sized you want and place it raw on top of the casserole. Mix soup, milk, and water together then pour over the casserole. sprinkle Mrs. Dash, paprika and a little celery salt over the top.

Cover with foil and cook for 2 1/4 hours.

Honey Lime Enchiladas

This has become one of our favorite recipes since I got it from my aunt. Especially if you like sweet and spicy together...(its not really spicy).

4 T. honey
2 T. lime juice
1 T. oil (I used olive oil)
2 tsp. chili powder
1/4 tsp. garlic powder
Mexican blend shredded cheese (I use whatever cheese I have, but it is really good with this)
Flour tortillas, soft taco size
1 can green enchilada sauce

Cook and shred 4 chicken breasts. Mix above sauce with shredded chicken. Roll chicken mixture and grated cheese into flour tortillas. Top with green enchilada sauce and a little grated cheese. Bake at 350º for 30-40 minutes.