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Tangy Almond Chicken Kabobs

This is a recipe that I found on allrecipes.com. It is really good and very easy to do. Who doesn’t love grilled honey-lemon chicken kabobs rolled in chopped toasted almonds? ūüôā

Ingredients:

1 Tablespoon Dijon mustard                   6 skinless, boneless Chicken breast tenderlions

1 Tablespoon Honey                                 1/4 cup chopped, toasted almonds

1 Tablespoon Vegetable Oil                     16 bamboo skewers, soaked in water for 20 min .

1 Tablespoon Lemon Juice                      Veggies of your choice cut into pieces for grilling.

(You can use metal skewers as well)

Directions:

  1. In a Ziploc bag combine the mustard, honey, vegetable oil and lemon juice. Squeeze contents of bag to mix. Add chicken to bag and zip the bag closed (removing as much air as possible. Place bag in refrigerator for at least an hour, turning occasionally to coat the chicken.
  2. Preheat grill on high, lightly oil the grates. Make sure your wooden skewers have soaked in water for at least 20 minutes…or skip this step if you use metal skewers.
  3. Thread chicken onto skewers. Also thread your vegetables on separate skewers. Arranged on the prepared grill and cook until chicken is no longer pink and juices run clear. Brush chicken occasionally with left over marinade while cooking.
  4. Cook vegetables approximately 20 minutes or to your liking. Brush lightly with olive oil while they are cooking. I used onion, yellow squash and zucchini squash.
  5. Remove chicken from heat and quickly roll in the chopped almonds to lightly coat chicken. Throw away any leftover marinade.

I served my kabobs with a broccoli salad, a pre-packaged rice dish, the grilled veggies & some sliced avocado.

A little salt & Pepper from the shaker Chip made for me

And you have dinner! Yum….

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By the way, the broccoli salad is also very easy to make.

Fresh Broccoli (cut into bite-sized pieces)

Red onion slices broken apart and cut in half

Bacon (6-8 pieces) or more if you like

Mayonnaise

Apple Cider Vinegar

Sugar

Olive Oil

Raisins

Cook bacon until crispy

Mix together Cut up broccoli, raisins, bacon (break into pieces once cooled).

Make dressing (Mayo, olive oil, sugar, vinegar) and whisk together until completely mixed and smooth, pour over broccoli mixture.

ENJOY!!

 
1 Comment

Posted by on February 19, 2012 in Bacon, Chicken Dishes, food, kabobs

 

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Chicken Pot Pie

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Yum! This is one of those Fall dishes that reminds me of home…even though my mom never made it :). But let’s face it…it’s pie! Who doesn’t love pie. Now there is one frozen pie that is definitely worth a second look for those days when you want a chicken pot pie, but just don’t have the time or energy to make one. That frozen pot pie is by Marie Callender…and it really is quite good! But honestly this recipe is so easy that you’ll probably never buy a frozen pie again….give it a try, you won’t be sorry…it’s easy and delish!

INGREDIENTS:
3/4 pound skinless boneless chicken (cubed)

– or you can use leftover already cooked chicken.

3/4 cup sliced or chopped carrots

3/4 cup frozen green peas
1/4 – 1/2 cup chopped celery
1/4 cup butter
1/4 cup chopped butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery flakes
1 1/4 cups chicken broth
1/2 cup milk
2 (9 inch) unbaked pie crusts
(I use Pilsbury prerolled crusts in a box)

DIRECTIONS:
-Preheat oven to 425 F. (220 C.)
-heat 2 TBLS Olive oil in fry pan…sautee chicken until pink is gone. (of course if using leftover precooked, skip ¬†this step.
РIn saucepan, combine carrots, peas and celery, cover with water and cook on medium heat for ~15 minutes.    Drain off water, add chicken to the vegetable mixture and set aside.
-cook onion in butter until translucent. Stir in flour, slowly. Slowly stir in chicken broth and milk. Simmer over  medium heat until thickened. Season with salt, pepper and celery flakes.
Рroll out bottom pie crust and place on pie plate. Put chicken/vegetable mixture in bottom of pie crust. Pour  thickened liquid over. Cover with top crust. Seal and flute edges. Cut several slits in top pie crust to allow  steam to escape.
Рbake in preheated oven for 30 minutes or until pastry is golden brown and filling is bubbly. Cool 10 minutes  before serving. Serves 4 Р6 people.

I forgot to take a picture after it was cooked because everyone was hungry and dug in…but I can tell you it was nice and golden brown and very delicious!

Posted from WordPress for Android

 
2 Comments

Posted by on October 12, 2011 in Chicken Dishes, Comfort Food, Yummy

 

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