Sunday, November 27, 2011

More favorite chicken recipes

Slow Cooker Chicken Caesar Sandwiches
Sweet Treats and More

2 pounds boneless skinless chicken thighs
1/2 to 1 cup of your favorite Caesar dressing (I like Cardini's and Brianna's Asiago Caesar)
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce
12 slider buns or 4-6 regular sized hamburger buns

1. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.

2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.

3. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.

4. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

Slow Cooker Creamy Tacos
2 pounds chicken breast pieces (mine were frozen solid)
1 (14.5-ounce) can fire roasted tomatoes (you can use garlic-seasoned, or plain in a pinch. I wouldn't do tomatoes with chiles if feeding kids)
1 (10-ounce) container PHILADELPHIA Cooking Creme--- Santa Fe flavor
taco shells or corn tortillas

optional fixins': sour cream, avocado slices
optional add-ins to stretch the meal to feed more people: 1 cup frozen corn, or 1 can corn, drained, 1 can black or pinto beans, drained and rinsed  

The Directions.

Use a 4-quart slow cooker (if adding the optional add-ins, a 6-quart might be a better fit).

Put the chicken into your cooker. Add the entire can of tomatoes. Scrape out all the Cooking Creme (lick the container. It's GOOD!)
Cover and cook on low for 6-8 hours, or until chicken shreds easily with a fork. Stir well and serve in taco shells or corn tortillas with your favorite toppings.  

South of the Border Sandwiches
Source: slightly adapted from The Sister's Cafe; original recipe from Lion House Entertaining

1 loaf French bread, cut into 3/4" thick slices
½ cup olives, chopped
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon salt
1/3 cup lite mayonnaise
1/3 cup nonfat sour cream
1/3 cup green onions, chopped
1 pound sliced turkey
2 medium tomatoes, thinly sliced
2 ripe avocados, sliced
¾ cup cheddar cheese, shredded
¾ cup pepper jack or Monterey Jack cheese, shredded

Preheat oven to 350 degrees.

In a bowl, combine olives, chili powder, cumin, and salt; set aside 2 Tablespoons of this mixture. Add the mayonnaise, sour cream, and green onions to the remaining olive mixture.

Place bread on an ungreased baking sheet and spread 1 Tablespoon of the mayonnaise mixture on each slice. Top with slices of turkey and tomatoes. Spread with another Tablespoon of mayonnaise mixture (I didn't add this because I didn't think it needed it). Top with avocados and cheeses. Sprinkle with the reserved 2 Tablespoons of olive mixture. Bake @ 350 for 15 min. Makes 8-10 servings.

Southwest 7up Crockpot Chicken
  • 2-4 large chicken breast boneless skinless (depends on how much you want to make)
  • 1 Taco seasoning packet (I made my own)
  • 1 Jar of Salsa (about 2 cups)
  • 1 Can of 7UP

Add all 4 ingredients to a crock pot. I started with the Chicken (I used it straight from the freezer) then put the Soda in , next the salsa and sprinkled the seasoning on top of it all.
Cook in a crock-pot for 3 hours on high.
Take chicken out, shred and return to crock-pot for another 2 hours on MEDIUM

  • Wingless Buffalo Chicken Pizza
o    2 large chicken breast halves
o    extra virgin olive oil, for drizzling
o    2 teaspoons grill seasoning
o    1 pound pizza dough, store bought or homemade
o    2 tablespoons butter
o    1 tablespoon Worcestershire sauce
o    2 to 3 tablespoons wing sauce
o    1/2 cup tomato sauce
o    1 cup shredded Monterey Jack cheese
o    1/2 cup blue cheese crumbles (just add more mozzarella instead)
o    3 scallions, thinly sliced
Preheat the oven to 425F. Preheat a grill pan.
Cut the chicken breasts open like a book to create 4 thinner pieces of chicken. Drizzle with olive oil and sprinkle with the grill seasoning. When the grill is hot, add the chicken and cook until cooked through, about 3 minutes per side.
Stretch the dough to form a pizza either using your hands or by rolling out with a rolling pin. Set the dough on a pizza pan, or if using a pizza stone, set your dough on a pizza peel sprinkled with cornmeal or covered with a piece of parchment paper.
In a medium saucepan, melt the butter over medium heat. Add in the Worcestershire, hot sauce and tomato sauce.
When the chicken is done, remove to a cutting board and let rest for a few minutes. Thinly slice, then add to the hot sauce mixture and stir to coat the chicken. Cover the pizza dough with the chicken and sauce, then top with mozzarella, blue cheese and scallions.
Place the pizza in the preheated oven and cook until the dough has browned and the cheese is bubbly, about 18 minutes

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