Our Fabulous Bites

 Serves 4 - According to the recipe, this freezes well but I haven't tried that yet.  All I know, all the kids ate this, even the ones that don't like spicy, so I need to keep this recipe. You can serve this with flatbread or pitas.  We had it with hummus.  I think it would be nice with tzatziki.  The recipe suggested serving it with a slaw.  We didn't like the slaw recipe we used but I hope to find one that I like. Ingredients : 2 Tablespoons cornstarch 1 tablespoon salt 1 teaspoon ground cumin 1 teaspoon dried cilantro 1 teaspoon paprika 1 teaspoon ground turmeric 1 tablespoon cayenne 1 teaspoon ground cinnamon 2 tablespoon vegetable oil 1 lb 10 oz boneless chicken thighs, halved Instructions: Preheat oven to 350 degrees and slightly grease a 9x5 inch loaf pan.  (like a bread pan) Mix the together the the cornstarch and all the spices.  Put oil into a bowl.  Add the chicken and stir it around.  Add the dry spice mix and stir to coat al...

 I have no idea if this tastes like cafe rio chicken, but I know it is an easy recipe when I'm cooking for a group.  I often use it for taco salad.  I'm happy with beans for my protein but I others seem to really like having some meat.   Ingredients : 2 lbs chicken breasts 8 oz zesty Italian dressing 1/2 T minced or crushed garlic 1 packet ranch dressing 1/2 T chili powder 1/2 T ground cumin 1/2 cup water Directions Add chicken to crockpot.  Pour the Italian dressing on top.  Mix the garlic, ranch dressing powder, chili powder, and ground cumin into 1/2 cup water.  Add to the crock pot.  Cook on low for 5 hours, or until chicken is fully cooked. Shred chicken with a fork and you can serve with salad, or as a taco/burrito filling.  

 As it turns out, my kids are picky about savory crepes.  Jeff and I will eat mushroom crepes, broccoli crepes, asparagus, ratatouille....but the kids don't care for any of those.  So through the years I've been trying to find something the kids will be happy about on crepe day. (that isn't full of sugar). We tried these chicken and leek crepes last night and the big kids approved.  Hazel & Ruby didn't give them an honest chance. A nice thing about this recipe is you can make the crepes ahead of time and the chicken filling, but I don't suggest filling the crepes until you are ready to bake them. Directions: Make about 8-12 crepes ( I like alton brown's recipe or buckwheat crepes - I think both of those recipes are on this blog) Filling: Ingredients- 2-3 chicken breasts, skin on bone in 1 tbsp butter 4-5 leeks, white parts only, sliced into 1/2 moons (wash well!) 2 cups chopped spinach (optional) salt & peper to taste 1 tsp Worcestershire sauce 1 tbsp mi...

I realized I haven't posted this one, at least, I don't see that I have.  It is good.  I like to serve this when I do a sandwich bar of sorts.  It seems to be a hit with guests. Ina Garten Caesar Club Sandwich Recipe  (with my own notes added) Serves about 3 Ingredients : 2 split chicken breasts, bone in, skin on. (or just use some Costco rotisserie chicken) olive oil kosher salt black pepper 4 ounces thinly sliced pancetta or bacon Ingredients for the dressing  (or you can use pre-made Caesar dressing) 1 large garlic clove, chopped 2 tablespoons chopped fresh parsley 1 to 1 1/2 teaspoons anchovy paste (I start with 1 teaspoon and add more if it needs more saltiness) 1 teaspoon Dijon mustard 1 1/2 tablespoons fresh lemon juice 1/2 cup mayonnaise 1 large ciabatta bread (or different bread. hoagie rolls work, but I wouldn't use a sliced bread like wonder bread.  you need something a bit sturdier than you would use ...

Wow, first 'meat' dish i've posted in a while. But we've had 2 chicken breasts in the freezer for quite a few months now, so I decided it was finally time to get  those things cooked up. Out of all the 'meats', poultry would be my favorite, and this recipe turned out delicious. All three of us were very pleased with this dish. It wasn't heavy, had a good tangy flavor, and was just really yummy. Garlic, lemon, and thyme together equals goodness. Lemon Thyme Chicken 2 boneless, skinless chicken breasts, butterflied into halves (4 pieces total) S&P 1/2 c flour 1 1/2 tbsp oil 2 cloves garlic, minced 2 tsp fresh thyme leaves 1/2 c white cooking wine 3/4 c chicken broth Juice of 1 lemon 3 tbsp butter Season both sides of the chicken with s&p. Place the flour in a shallow bowl, and dredge chicken in the flour, shaking off excess. In a large skillet, heat the oil over medium to med-high heat. Add chicken to the pan and saute ...

I was pleased to come across this recipe not long ago that allowed me to use left over wanton wrappers I had on hand from another new recipe I had recently tried. I didn't have spinach on hand, so I used some left over nappa cabbage instead. This seems like a dish that I imagine you could include anything you feel like or have in hand. It was a simple dish and we all enjoyed it. I found this recipe on:  www.canyoustayfordinner.com , here is the direct link  with step by step pictures. 8 oz chicken breast (cooked and shredded) 1 cup marinara sauce, plus extra for serving (sites suggested recipe found here .) 6 egg roll wrappers (each 7 inches squared) 1 cup baby spinach leaves 1/2 cup mozzarella cheese 1/4 cup parmesan cheese Mix the meat with the marinara sauce in a small bowl. Preheat the oven to 400 degrees F. Lay the egg roll wrappers on a clean work surface. Layer each with a few leaves of spinach, then chicken, followed by mozzarella and parmesan. Lightly brush to adjace...

I made these last week for dinner and all three of us gobbled them up quickly. I mean, chicken, bacon, and cheese all wrapped up...come one, that's going to be good. Next time we would add more cheese, but I was trying to be frugal since the stuff can be expensive. Also I think adding some green onion would have been delectable. Chicken-Bacon Stuffed Pizza Rolls 1 roll refrigerated pizza dough 1 packet Hidden Valley Ranch Dressing mix 2 tbsp grated Parmesan cheese 1 tbsp olive oil or melted butter Cheddar cheese (I used cheddar and mozzarella) Bacon, cooked and crumbled 1 c shredded, cooked chicken 3/4 c mayo (for ranch) 3/4 c milk (for ranch) **I actually made my own ranch from scratch. I did have Dan's Ranch mix or something like that to sprinkle on top, and it was WAY too salty. So I think next time I'll either forgo putting any on top, or get hidden valley, because it's not as salty as the stuff we used** Take 1 tsp of your ranc...

I made this for the first time (which was also the first time I ever ate it) so I'm clearly not an expert on chicken and dumplings, however, everyone that ate this, loved it.  I still prefer chicken and noodle soup, but Jeff prefers the dumplings.  Jeff likes to eat this over a bed of mashed potatoes, but you can just eat it as is. Cook Time: 1 hour 40 minute   Yield: 6 servings Ingredients Chicken and Stock: 2 Cornish game hens (or a small chicken) 3 bay leaves 6 sprigs thyme 4 to 5 black peppercorns 1 head garlic (I did about 8 garlic cloves), pealed 2 tablespoons salt 1-2 stalks of celery a handful of fresh parsley Sauce: 2 tablespoons butter 2 tablespoons oil 2 carrots, diced 2 stalks celery, diced 2 cloves garlic, minced 2 bay leaves 1/4 cup all-purpose flour 6 cups chicken stock 1-2 vegetable bouillon cubes 1 cup frozen pearl onions or 1 -2 chopped onions 1/2 cup heavy cream Freshly ground black pepper, for garnish  ...

Super yummy recipe! I didn't have any cumin or cilantro though so I skipped out on those. And since I didn't have any green onion in the house, I substituted with white onion. But I still loved it! 2/3 cup Pace Picante Sauce 1 teaspoon ground cumin 1/2 teaspoon dried oregano leaves, crushed 1 1/2 cups chopped cooked chicken 1 cup shredded Cheddar cheese 2 green onions, chopped (about 1/4 cup) 6 (8-inch) flour tortillas 2 tablespoons butter, melted Fresh cilantro leaves 1. Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl. 2. Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter. 3. Bake at 400 for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro. Calories per serving: 341 I also got this recipe from www.c...

1 can Campbell's Condensed Tomato Soup 1 cup Pace Chunky Salsa OR Pace Picante Sauce 1/2 cup milk 2 cups cubed cooked chicken OR turkey 8 corn tortillas (6-inch), cut into 1-inch pieces 1 cup shredded Cheddar cheese 1. Heat the oven to 400. Stir the soup, salsa, milk, chicken, tortillas and HALF the cheese in a 2-quart shallow baking dish. Cover the baking dish. 2. Bake for 30 minutes or until the chicken mixture is hot and bubbling. Top with the remaining cheese. Let stand until the cheese is melted. This recipe is practically the same as the Beef Taco Bake except with chicken instead of hamburger. I imagine it is also very tasty, but unfortunately, we won't be trying it in the Williams' household. (Also found at www.campbellskitchen.com)

I got this recipe from Tiffany's blog (http://tiffskitchen.blogspot.com/) and we had it with Josh and Meagan. Everyone seemed to enjoy it. Meagan suggested that some green onion would be a tasty addition as well as breading the chickens after putting them all together may add a nice crunch to them. Ingredients: Chicken breasts Deli Ham slices Cheddar cheese block 1 pkg. cream cheese 1 pkg regular bacon (the cheap stuff works best) Directions: Preheat oven to 350 degrees. Pound chicken breasts SUPER thin...even to the point where it's tearing a bit. Place a piece of ham, a sliver of cheese block (as much as you want) and a ribbon of cream cheese on the raw chicken. Roll up tightly. Start at one end with a piece of bacon and secure it with a toothpick. Spiral wrap the bacon around the chicken and pin end with another toothpick. (Try to close the ends so the filling doesn't seep out). Place chicken in a non-greased dish (I use a 13x9 glass dish) and bake for about 30 minutes o...

This is a Filipino dish that's as common as burger and fries here in the states. (only better for you) You can change this recipe to any liking these are just some basic instructions. However, the noodles are best when you use the ones requested here. 4 cloves garlic minced 1/2 onion, sliced thin 1/2 cup chicken breast, sliced (you can use shrimp or tofu for vegetarian) 1/2 cabbage,sliced thin (napa is good) 2 carrots, sliced thin 1 celery stalk, sliced thin bean sprouts if you'd like soy sauce 1 can of chicken or vegetable broth (14 oz) 1 package rice sticks (8 oz) they are in the Asian section and they are clear looking lemon or lime sliced salt and pepper to taste In a large frying pan, saute garlic and onion, then add chicken or what ever you're using. Add cabbage, carrots, celery. Pour in half of the broth and simmer until veggies are crisp. If using rice sticks; Soak sticks in water to soften. In a wok or similar pan, add a little oil and saute th...

I got this recipe from For the Love of Cooking and all three of us loved it! It's really quick, easy, and healthy. This website has a ton of great recipes, so I made it one of our tabs at the top of the blog! Chicken, Mushrooms and Parmesan with Orzo 1 tbsp olive oil 1/2 cup yellow onions, chopped 2 cloves of garlic, minced 1/2 tsp dried thyme 8 oz button mushrooms, sliced 2 boneless, skinless chicken breasts, cut into bite sized pieces 1/4 lb of orzo, cooked per instructions 2-3 tsp chicken bouillon granules 1/2 cup Parmesan cheese, grated 1/4 cup fresh parsley, chopped Cook the orzo in water along with the chicken bouillon granules, per instructions. Heat oil in a large skillet over medium high heat. Add chopped onion, mushrooms, and thyme; sauté for 5 minutes or until the onion is tender. Add the chicken, sea salt and freshly cracked pepper, to taste then sauté 7-8 minutes or until chicken is golden brown and cooked through; add the minced garlic and cook, stirring constantly, ...

Supposedly these are a copy cat recipe of PF Changs Lettuce wraps. I've never had them there so I wouldn't know, but I made these months ago for the first time and LOVED them! Lettuce Wraps Filling: 3 tablespoons oil 2 boneless skinless chicken breasts 1 cup water chestnut 2/3 cup mushroom 3 tablespoons chopped onions 1 teaspoon minced garlic 4-5 leaves iceberg lettuce Special Sauce 1/4 cup sugar 1/2 cup water 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 2 tablespoons ketchup 1 tablespoon lemon juice 1/8 teaspoon sesame oil 1 tablespoon hot mustard 2 teaspoons water 1-2 teaspoon garlic and red c hile paste Stir Fry Sauce 2 tablespoons soy sauce 2 tablespoons brown sugar 1/2 teaspoon rice wine vinegar Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve. Combine the hot water with the hot ...

courtesy: Noodles & Co. Every time I went to Noodles & Co. in SLC I ordered Pesto Cavatappi; it's DELICIOUS! I was craving it the other day (sadly we don't have one in Idaho) and I found this recipe online. I made it for dinner last night and it turned out great! At Noodles & Co. you can add Shrimp, Meat, or Chicken if you desire; I like chicken with it. Pesto Cavatappi (1 Serving) 1 c. Cavatappi pasta, cooked 1/4 c. Button Mushrooms (I like brown button the best) 2 tbsp. White Wine 2 tbsp. Heavy Cream 2 tbsp. Pesto (see recipe below) 2 tbsp. Parmesan cheese 1/4 c. Tomatoes, chopped (optional) 1/4 c. Chicken, Shrimp, or Steak (optional) Add Cavatappi, tomatoes, mushrooms, and chicken, shrimp, or steak (if desired) to a pan and saute with wine; let reduce in the pan. Add cream; let reduce in pan. Remove from heat and add pesto. Stir thoroughly and plate. Top with cheese and serve. My notes: -The girl who worked there said they ...

I really liked this dish. I left out the ginger, red pepper, and peanuts. I also got this recipe from Kraft Foods. Prep Time: 10 min Total Time: 25 min Makes: 4 servings, 2 cups each 8 oz. angel hair pasta (capellini) uncooked 2 cups small broccoli florets 1 lb. boneless skinless chicken breasts, cut into thin strips 1/2 cup KRAFT Asian Toasted Sesame Dressing 2 Tbsp. soy sauce 1/4 tsp. each: ground ginger, garlic powder, crushed red pepper 1/3 cup chopped PLANTERS Dry Roasted Peanuts COOK pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time. MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min., stirring occasionally. DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into four serving bowls; sprinkle ...

I ordered these all the time from the Lion's Den at the old LDSBC! They are definitely very filling, and scrumptious! As long as you don't add a ton of ranch, and sour cream, they really aren't that bad for you! Spicy Chicken Wraps 1 Spinach Tortilla (warmed up on a pan) 1/4 c. Chicken (Pan fried in any spicy sauce you love, or non spicy if you prefer) 1/4 c. Romaine Lettuce (or any other you prefer) 1 Tbsp. Cucumber 1 Tbsp. Cheddar Cheese 1 Tbsp. Salsa or Pico de Gallo 2 Tbsp. Sour Cream (I like to spread this around the tortilla first) 2 Tbsp. Ranch Of course you can add or not add as you please; use a different kind of tortilla, or whatever you want. These are just what I like to add. I love them! Bon Appetite!

I absolutely love my Spicy Chicken Wraps (I'll be posting that soon) but I felt like a lighter wrap today; plus this one is healthier! That always makes me happy. They are super easy! I don't have exact measurements because I just do it as I go. This is for 1 serving. Chicken Caesar Wraps 1 Tortilla (I love Spinache, and Sundried Tomato & Basil) 1/4 c. Grilled Chicken (grilled with EVOO, garlic, and a pinch of salt) 1/4 c. Red Leaf Lettuce 2 Tbsp. Caesar Dressing (I love Drew's All Natural Romano Caesar!) 1 Tbsp. Feta Cheese 1 Tbsp. Shredded Parmesan 1 Tbsp. Pico de Gallo I also like to drissel a little ranch when I feel I deserve it. Of course you can add more or less of any of the ingredients. This amount fills me up without feeling stuffed. Bon Appetite!