Beach Street Lemon Chicken Linguine

Another mykitchencafe. I know, I know. I have an addiction.

I think the name is quite misleading for this recipe. There is lemon involved, though we barely tasted it. (Which is a good thing, cause we don't love a strong lemon taste). To me, it was just so light, and the chicken. Oh the chicken! The marinade is perfection. We couldn't stop eating it!

The Goods

1 package of linguine

2 tbs olive oil

zest from 1 lemon

juice from 1 lemon (we used about 3/4 of the lemon juice, just because we didn't want it very lemony, and it was just tasty!)

3 green onions chopped

1/4 cup chopped fresh parsley

salt and pepper to taste

1/3 cup grated parm

Marinade (YUMMO)

1/2 cup olive oil

2 cloves garlic, smashed

1 tbs Cajun seasoning

juice of 1 lemon

2 tbs fresh minced parsley

2 tbs brown sugar

2 tbs soy sauce

2 chicken breast sliced thin

Combine marinade ingredients and chicken in zip lock bag and let it sit for a good 3-4 hours.

When you are ready to cook, pour entire contents of the bag into a skillet, and let the chicken cook through.

Combine juice of lemon, parsley, lemon zest, olive oil, and green onions in a small bowl and set aside.

While the chicken is sauteing, cook linguine in boiling salted water till cooked. Drain and return to pot. Pour your lemon juice, parsley, grn onion mixture in with the pasta and stir to coat. When he chicken mixture is cooked add the pasta mixture to the pan and stir through, adding parm as you go.

Serve warm and devour!

Chicken Tortillini Bake

Another delicious recipe from My Kitchen Cafe. If you can't tell, we love pasta. It's something that actually pleases every single person in the family, which isn't really as easy as you'd think!

This one was so easy, peasy, and just yummy.

The Goods

16 ounce package of cheese tortellini

(I used bertolli, like always)

1 tbs oil

2 cups (about 2 chicken breasts) chicken cut up into bite size pieces

3 green onions finely chopped, white and green parts

2 tbs flour

1 cup chicken broth

8 ounces sliced fresh mushrooms

3/4 cup reduced fat sour cream

8 oz (2 cups) shredded Monterrey jack cheese

Bring a pot of water to boil and cook your tortellini for a few minutes. (It will continue cooking while baking, so you just need to get the process started). Drain and set aside.

Heat you oil in a large nonstick skillet, and add chicken pieces and cook for 2-3 minutes. Then add the mushrooms and green onions till chicken is cooked through and the veggies are softened. Sprinkle the flour over the mixture and stir for a few minutes. Next add the chicken broth, and stir till thickened. Then add the sour cream, and let sit till it is warmed through, and creamy.

Spray 13 by 9 inch pan with pam. Add the tortellini, half the cheese, the chicken mixture, and then the rest of the cheese.

Cover with foil and bake at 350 for 30 minutes, then uncover and bake for 15 more minutes till it is bubbly and melty, and gooey too!

Enjoy!

Skillet Chicken, with Broccoli, Pasta, and Parmasean

Another one from mykitchencafe. I love trying out her recipes, it seems they always work for me. We LOVE this one. Each person in our family is excited when I make it, and it is great reheated too. She got this one from "The best skillet Recipes from Cook's Illustrated" cookbook. She adapted teh recipe to serve 4-6 people, and this amount was PLENTY for our family with plenty of leftovers.

I'll star any changes I made to her reicpe.

The Goods

2-3 boneless, skinless chicken breasts, cut into 1-inch squares

Table salt and ground black pepper

3 tablespoons olive oil

1 medium onion, minced

4 medium cloves garlic, minced

1/2 teaspoon dried oregano

1/2 package good seasons italian seasoning (optional)

1/4 teaspoon red pepper flakes

12 ounces ziti

4 1/4 cups water

2 1/2 cups low-sodium chicken broth

4-5 cups broccoli florets

1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped coarse *I didn't rinse mine. I LOVE the flavor of sun-dried tomatoes and this infused the oil perfectly.

3/4 cup heavy cream

3/4 cup grated parmesan

1 1/2 tablespoons fresh lemon juice

Season the chicken with salt and pepper. *I added some Good Seasons Italian seasoning the second time I cooked this and I think it added a bit to the flavor*. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside. Add 1 tablespoon of oil to the pan and then add your onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds. Add the pasta, 3 cups of the water, and the broth. Bring to a boil over high heat and cook for 12 to 15 minutes, stirring occasionally. In her recipe she says that the broth will be thick and syrupy and almost all the way absorbed into the noodles. This has NEVER worked for me. It thickens a bit, but is never super syrupy. *The first time it worried me, and I tried to drain some of the broth, but then the final product wasn't "saucy" enough. The second time I just let it be and it ended up just fine. Don't worry if your broth isn't like syrup.* Add the broccoli, sun-dried tomatoes, and the remaining 1 1/4 cups water (I only add 1 cup)*. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 2-3 minutes.Uncover and return the heat to medium-high. Stir in the cream, parmesan, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated parmesan at the table, if desired.

Chicken Florentine

I realize that this picture isn't the best, but this dinner was delish. Full of spinach and my kids still ate it!

8 oz. dried bow tie pasta
1 small onion, chopped
1 Tbsp. butter
2 eggs
1-1/4 cups milk
1 tsp. dried Italian seasoning

1/4 to 1/2 tsp. crushed red pepper (optional)
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese (8 oz.)
1 14-oz. can artichoke hearts, drained and quartered
1 10-oz. pkg. frozen chopped spinach, thawed and well drained
1/2 cup oil-packed dried tomatoes, drained and chopped
1/4 cup grated Parmesan cheese
1/2 cup soft bread crumbs
1/2 tsp. paprika
1 Tbsp. butter, melted

Directions
Chicken florentine
1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.
2. In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to 3-quart rectangular baking dish.
3. Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden.

Chicken Ring

The Goods

2 pkgs. refrigerated crescent rolls
2 c shredded chicken
1 1/2 c coarsely chopped broccoli
1 c shredded cheddar cheese
1/2 c diced red pepper
1 c mayonnaise
1 garlic clove, pressed

salt and pepper to taste

Put 1 package of chicken breasts in the crockpot for about 4 hours with a small amount of water covering the bottom. Add one packet of good seasons dry italian dressing, and let cook till you can shred the chicken. (About 4 hours). You can use any shredde chicken, but I think cooking it this way packs the chicken full of flavor and makes it extra tender.

Preheat oven to 375 degrees.

Combine chicken (slightly cooled), broccoli,cheese, bell pepper, mayo, salt and garlic; mix well.
Lay crescent rolls out into a circular shape, overlapping slightly.
Scoop filling evenly onto pastry. Fold tips of crescents loosely over top of filling.

Cook for 20-23 minutes.

Chicken Fajitas

I made these the other night and they were fantastic. The marinade is so easy, and so tasty. I put a basic amount of seasoning to the recipe, but I seem to always add a bit more while it's cooking. Just taste along the way, and enjoy!

The Goods
1/3 cup olive oil
1/3 cup lime juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon cumin

1/2 teaspoon chili powder
1/4 cup red wine vinegar
1/3 cup onion, julienned
1 teaspoon oregano
1/4 teaspoon pepper
3 garlic cloves, minced
1 red bell pepper, julienned
1 green bell pepper, julienned
1 yellow bell pepper, julienned
1 lb boneless skinless chicken breasts, julienned

Directions

Combine all ingredients, except tortillas, in a large bowl, mix well and refrigerate overnight.
Drain mixture.
In a large skillet, over medium high heat, add the drained filling and cook vegetables till they are soft and cook chicken till it is cooked through and browned.
Serve in tortillas with cilantro, fresh avocados, cheese, sour cream, salsa, tomatoes...you know, whatever floats your boat.

Chicken Tacos

I am honestly in love with food blogs right now, and have been hopping from blog to blog finding recipes! So much fun. So the next few recipes are definetly not mine and belong to real chefs and real food bloggers, and much better cooks than me!

A while ago a friend e-mailed me this recipe from here. We tried it last night and really enjoyed it. Super easy and super yummy!

The Goods

1 lb. boneless, skinless chicken breasts.

1 (14 ounce) can petite diced tomatoes, undrained.

1/3 cup brown sugar.

1/2 teaspoon crushed red pepper flakes.

Coat inside of crock pot with some cooking spray.

Salt and Pepper to taste.

Place all ingredients in crock pot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.)

Serve in flour or corn tortillas, with your favorite fillings. We used lettuce, avacado, sour cream, cheese, cilantro, and some salsa. I thinks some corn would make a great additon too! Enjoy, and

have fun checking out her delicious food!

Sour Cream Chicken

This recipe is one my mom made up, and a standby for something yummy and easy. My kids love it, and it's one of Trav's fav's. We love to serve this with our cheesy veggies and rolls, and it makes a great Sunday dinner.

The Goods

8 Chicken Breasts
1 large sour cream, regular, low fat, or fat-free.
2 packages Good Seasons Italian dressing mix
1 Tbsp. chopped parsley
1 box Ritz crackers
1 stick of butter.

Garlic Salt (to taste)

Pepper (to taste)

Clean your chicken breasts and trim any fat. Make sure they are dry. If they are super thick, I like to tenderize them. Mix sour cream and Italian dressing mix. Dip each breast into the sour cream mix and then roll into crushed Ritz crackers. Cut your butter into small pats, and sit one on each breast. Bake in a buttered baking dish at 350° over for the first half hour. Then, uncover and continue to bake for another half hour. Enjoy!

Chickin Roll-ups

I'm sure everyone has a recipe for these. These are always super easy, and super fast. (And a crowd pleaser). You can totally cook your own chicken, but we love to shred rotisserie chicken when we make these, just because it is sooo easy!

The Goods

3 shredded rotisserie chicken breasts.

1 8 oz. Cream cheese (I have used both regular and low fat.)

1/4 C. chopped onion

1 Cup frozen broccoli, cooked according to directions on package.

1 Tube of crescent rolls

3 tbs. Melted Butter

Bread crumbs

1.Cook broccoli according to directions; set aside.

2.Soften Cream Cheese.

3.Shred Chicken and mix with cream cheese.

4.Add onion.

5.Chop broccoli, and add to your cream cheese mixture.

6.Add Salt and Pepper to taste.

7.Open your Crescent rolls and separate into each individual piece. Flatten it out just a bit with the palm of your hand, and scoop the filling into each roll evenly.

8.Roll up the crescents while sealing the filling inside.

9.Dip in Butter and breadcrumbs.

10.Bake at 350 for 20 min.

We usually make a homemade gravy to serve over these, with a side of corn.

So easy, and tasty!

Chicken Tortellini Soup

Delish! I served this tonight for dinner and it got rave reviews. I will make anything with broccoli because it is the one vegetable that my kids love. And they love pasta too, so this was a hit, and it is such a pretty dish! Enjoy.

The Goods

10 oz broccoli
1 can cream of mushroom soup
2 cups chopped cooked chicken
1 cup chopped carrots
2 cloves garlic, minced
1 cup chopped white onion
3 cans chicken broth(14 1/2 ounce), ~6 cups
1/2 cup water
1/2 t. oregano
1/2 t. basil
9 oz package cheese tortellini (Once again, I used the Bertoli)

grated Parmesan cheese to sprinkle on top

Salt and Pepper to taste.

In a large pot combine chicken broth, cream of mushroom soup, chicken, onions, carrots, water, garlic, basil, oregano, and salt and pepper. Bring to rolling boil and add tortellini. Reduce heat and simmer uncovered for 30 minutes, stirring often. Add broccoli and simmer and additional 5-10 minutes. The broccoli should be tender.

Sprinkle generously with parmesean. (It makes the soup just perfect!)

BBQ Chicken Pizza

This is one of Trav's very favorite dinners. I almost feel stupid posting it, because it is so easy, and just a no brainer...but in case you've never made it, here you go.

The Goods

1 pizza crust (I buy the kind that you just add water to, and roll out)

1 jar of famous daves sweet and zesty bbq sauce (or your personal fav)

1 package of boneless skinless chicken breasts

marinade of choice

1 bag of pre-shredded cheese of choice.

Marinade your chicken for about an hour, then cook on your grill

While the chicken is cooking, make your crust, and spread out on your pizza pan.

Then add a good amount of sauce, all the way to the edges.

Then pile on the cheese.

Once the chicken is done, dice it up and throw it on top.

Sometimes I add other toppings such as, red onion, cilantro, or pineapple.

Bake as directed on your crust package. And enjoy!

Honey Mustard Chicken

I found this recipe online the other day, and it got rave reviews, so I decided to try it. I'll be honest, it wasn't really my favorite, but Travis and the girls really like it, so I will post it and you can decide for yourself. Next time I make it I am just going to really punch it up with some seasoning, and I think it will be perfect. (It was just too bland for my taste buds...)

The Goods

3-4 chicken breasts

1/3 cup melted butter

1/3 cup honey

2 T mustard

salt and pepper

(next time I'm adding more...and maybe some garlic salt...?)

Mix ingredients together and pour over chicken, bake at 350 for 50-60 minutes.

We served our chicken over brown rice, and used some of the extra sauce to drizzle. I was thinking the sauce would be a thicker sauce, but it is pretty runny, almost just like melted butter. I think if seasoned correctly, this could be a keeper.

White Chicken Chilli

Okay Kristi, here you go! Sorry it took so long to post.

I love this recipe for fall. It is easy, healthy, hearty, and oh so tasty.

The goods
1 package boneless skinless chicken breasts
1 onion
1 package Italian seasoning
1 large can green chilli's
2 cans white corn
2 cans white navy beans
2 cans garbanzo beans
chicken bullion granules
salt/pepper
cumin

In the morning put your chicken in your crock pot with a tiny bit of water in the bottom. Add 1 onion, green chilli's, and your Italian seasoning and let cook on high for 4-5 hours. It should be really moist and you should be able to shred it with a fork. When it gets to that point, shred the chicken completely.

Add your canned goods, with juice and all. Stir everything together and add seasonings to taste. I usually add about 2 tbsp. of bullion, and a few tsp. of cumin, but do whatever floats your boat.
Let this simmer all day long and serve with some grated mozzarella cheese on top, and a delicious homemade roll.

Yumm-o.

Chicken Divan

When I was younger this was a favorite, and it was always served with blueberry muffins. (Travis thinks it's soooo weird to have blueberry muffins for dinner), but I made this tonight and served them on the side, and he ate 2. So I guess it's not that weird...right?

The Goods:

2 cups diced cooked chicken (tonight I used leftover Turkey, and it was fab)
2 (10 ounce) packages Frozen Broccoli
2 (10 1/2 ounce) cans cream of mushroom soup
3/4 cup mayo
2 teaspoon lemon juice
2 teaspoon curry powder (I prefer more, I bet I use about 1 TB.)
2 Cups cheddar cheese
1 cup soft breadcrumbs
1 tablespoon melted butter or margarine

Pre-heat oven to 350.

Cook your broccoli according to the package, then layer in the bottom of a large casserole dish. Then chop your chicken and layer over the broccoli. I like to put a little bit of Salt and Pepper over this layer, so the broccoli has a great flavor.

Next combine soup, mayo, lemon juice, and curry powder in a large bowl and pour over the broccoli and chicken in the casserole dish.

Sprinkle the cheese on top.

Then combine melted butter and bread crumbs and sprinkle over the cheese.

Bake for 30-35 minutes and enjoy! And maybe serve them with Blueberry muffins....I promise it's a good combo.

One Crust Chicken Pot Pie

Fall Comfort Food. My family loves this recipe, and it is a great way to get your kids to eat some veggies. Not to mention this is the easiest "pie" recipe ever made.

The Goods

1 package boneless skinless chicken breasts
1/2 cup mayo (I use light mayo and it tastes the same)
3/4 cup milk
2 Tbs Flour
2 tsp. Chicken Bullion
Pepper to taste
1/2 package of frozen Peas
1/2 package of frozen Corn
1 can of refrigerated Crescent rolls
*last time I made this I found a package called recipe creations from Pillsbury, It's one flat sheet of dough and it was perfect for this recipe. Either one will work
1 package of Good Seasons Italian Seasoning

1.Boil bite sized pieced of your chicken breasts. (I usually add a bit of bullion to my water to flavor the chicken). Set aside.

2.In a small saucepan bring mayo, pepper, bullion, and flour to a boil stirring constantly. (It will be thick), then gradually add milk stirring constantly. Then add your chicken, veggies and Italian seasoning. Make sure your veggies are cooked through, then add to a casserole dish around 8 by 8 in. in size.

3.If using Crescent rolls seal together the perforations of the dough and cover the casserole dish completely. You will have a little extra dough to decorate the outside edge. If using the baking sheet do the same.

4.Cook at 350 for 15-20 minutes. It should be golden brown and the dough should be cooked through.

5.Brush with a little butter, cut and enjoy!

Southwestern Eggrolls

Bre asked me to post this recipe, and I'm glad she did. I made them tonight and had forgotten how much I love them! When I was pregnant with Adyson I wanted to eat Chilli's version of these all the time, they were the only thing I really craved. These don't taste exactly the same, but they are totally delicious none the less.

FILLING

Take one package of Boneless skinless chicken tenders and cut into bite sized pieces. Throw into a pan with some olive or canola oil. Add a package of Italian seasoning, some dried onion flakes, and a bit of pepper. Let the chicken cook through.

To the pan add 3/4 a can of rinsed black beans, 3/4 a can of drained corn, and a bit of spinach. I just thaw some frozen and add till it looks right.

Add about a tbs. of Soy sauce, and throw in some cumin and chili powder to taste. (I add quite a bit of chili powder.)

You need the small tortilla's for this. (I think they are enchilada sized). I've found that the ones that seem to work best are the low fat, thin style. Heat them up in the microwave for about 2 minutes, or till they are warm. Then fill them one by one with Mozzarella cheese, and a good spoon full of filling. Then you have to wrap them up tight, folding all edges in, and securing with tooth picks. I usually end up using 2, just to be safe. The recipe should fill exactly 10 tortillas.

You can fry these in the fryer, or bake them. I've done both. If you are baking them, make sure they get cooked long enough to get crunchy.

I've always served these with Chilli's avocado ranch dressing ( I just buy some from them), but tonight I served them with my Cilantro Lime dressing and it was perfect! Let me know if you try these!

Layered Crock pot Chicken Enchiladas

These are a favorite around here. I have to add that we do cook healthy food here too, but those recipes aren't that exciting...

Enjoy these!

In the a.m. put 3 or 4 boneless skinless chicken breasts in the crock pot with a little water to cover the bottom of the cooker. Add a package of dry Italian seasoning. Let cook for an hour or 2 and add 1 small diced onion, and a small can of diced green chillies. Let the chicken simmer for about 2 more hours. It is done when you can shred it easily with a fork.

When the chicken is done, take it out of the crock pot and put it in a bowl with 1 package of cream cheese-and set aside.

In the crock pot you will layer the next ingredients in this order.

1 can of red enchilada sauce. (I actually use a large can and do about 3/4 of it.)

1 Package of tortillas, ripped into strips. I use flour, but use whatever floats your boat. They should just rest on the enchilada sauce

Then add 1 can of cream of mushroom soup.

Then add your shredded chicken/cream cheese mixture

Then add a bag of the cheese of your choice

Next add sliced olives and green onion

And let them all simmer for the day.

EDIT: I have been making these with green enchilada sauce lately, and it is even better.

Serve with tomatoes and a side of sour cream. I'm warning you, they will make your house smell delicious, and your mouth water!!

Chicken Salad Croissants

Everyone has their favorite recipe for Chicken Salad Croissants. This is one that my mom loves, and I made it for the first time last night...it was really delicious!

So this is a no measurement recipe....but just do what tastes right.

Instead of using broiled chicken, used grilled and chilled chicken. (I used leftover chicken from my chicken club tacos.) The marinade helped to give the salad extra flavor, and the chicken tasted great. Cut the chicken into bite sized pieces.

Next add some celery. chopped.

Green onions. chopped.

Slivered almonds. (Great for crunch)

I love purple grapes in this too.

Add garlic salt.

Pepper.

Add a few dashes of lemon Juice.

You know the drill and I'm sure you have adapted this to your liking, but I think what makes this recipe so good is the secret ingredient-cream cheese.

Add softened cream cheese and mayo...maybe equal parts. It gives your chicken mixture a great rich taste.

Mix it all together, making sure that there is plenty of the mayo/cream cheese mixture...so it doesn't taste dry, and serve on a croissant.

Chicken Club Taco's

These are so delicious and fun. Great summer food!

Marinade chicken breasts in your favorite marinade overnight-and about a half hour before you are ready to eat throw them on the grill.

While they are cooking prepare the rest of the ingredients to go inside the wrap.

Bacon-cooked till crunchy and broken into small pieces

Avacados-cut into small squares

Red Onion-diced

Mozzerella Cheese-shredded

Lettuce-shredded

Cilantro-chopped slightly

Tomatoes-diced

Warm up Sun Dried Tomato and Basil WrapsYour favorite Ranch dressing & Salsa

Take the chicken off the grill, cut into thin slices, and prepare the wrap to your liking. I'm sure you can get creative and add whatever else floats your boat.