Carolyn's Lemon Chicken & Rice (Danny's Favorite)

Next to pizza, this is probably my husband's favorite food. This recipe comes from his mother, Carolyn, who is an amazing cook. When we got married, of course I had to find out how to make this dish. And while I could never make it exactly the way she does, I've gotten the thumbs up from my husband that my attempts are delicious as well. This is good news, because I don't think Danny could have survived without his favorite meal!

Carolyn's Lemon Chicken & Rice

Ingredients (for two or three people):

2-3 boneless skinless chicken breasts

1/2 cup lemon juice 

1/2 T chicken bouillon or 2 cubes chicken bouillon dissolved in 1 1/2 cups water

1/2 t. dried basil

1 T. cornstarch dissolved in a little cold water

enough cooked rice for whoever is coming to dinner

Directions:

1. Cut chicken into bite sized pieces and lightly brown on the stove.

2. Take the chicken out of the pan.

3. Add about 1/2 cup lemon juice to the pan.

4. Add chicken bouillon mixture as well.

5. Then add dried basil and let the pan simmer for about 5-10 minutes. Sometimes I add other spices as well, if I am feeling creative, but basil is the one spice that goes perfectly. *Taste your sauce after simmering. If it has a weak lemon taste, you need to reduce it more (or add more lemon juice if you don't want to wait). It should have a strong lemon flavor.*

6. Stir while adding the cornstarch thickening mixture to the pan, and let the sauce thicken a bit.

7. Add your chicken back to the sauce, and it's ready to eat!

8.Serve over rice and enjoy! 

I've also made this dish in the crockpot by simply adding all the ingredients except the cornstarch and letting it cook until the chicken is done. Then I add the cornstarch in with the sauce and the chicken. It's not as good as the stovetop version, but it worked.

Husband's Reaction: Oh, he always licks his plate clean with this lemon chicken. The sauce is his favorite part. He could drink it plain, which is kinda gross, but that's how much he loves it. Thanks to his mom for sharing her recipe so I can make it for him whenever he wants!

Trying to Be Healthy/Oriental Chicken & Cabbage Salad

I don't think I'm an unhealthy person. In fact, I'm not. I've always been fairly healthy. But I married a man who is always wanting to "try to be healthier" so I guess that's been on my mind lately. We even bought some pedometers a little while ago to see how much walking we did in  a day. Did you know that to be considered "active" you should be taking 10,000 steps a day? I only met this goal once in the few weeks we were tracking ourselves, and I was tired at the end of that day! Guess I'd better "step it up" huh? :)

Yes, it's clipped to my pajamas. At the end of  this day I only had 7587 steps...and that was pretty good for me!

Going healthy seems to be an emerging theme in the food world. On the Food Network now they always have the one person on the Next Food Network Star or similar competitions who is the "healthy food promoter" contestant. I don't think any of these people have won yet, but someday soon they probably will. Which is good! It certainly wouldn't hurt America to eat healthier and feel healthier.

Summer seems to be the easiest time for healthy living for me. Fresh produce helps out a lot. Good weather and excuses to exercise (going on hikes, picnics, parks, walks, bike rides, swimming, etc) present themselves more often than in the winter. Last night my husband persuaded me to go on a walk. He brought along his frisbee (one of his favorite things) and we passed it back and forth a bit. And it was just a little thing, and we only walked a mile, and we only walked, which isn't very fancy or hard core, but it made me feel the tiniest bit healthier. 

I looked back over my recipes about a month ago to judge how healthy my recipes have been. I'm going to try to do better to put up delicious AND healthy recipes in the future. 

I guess I'll start out kind of cliche and go with a salad. This salad has sugar in it, but other than that it's pretty healthy. Good enough for MY blog at least! I recently made this salad for the closing social my group of school counseling program friends had. It's easy and impressive. When my mom first started making it, everyone would ask her for the recipe and it became a tradition for her to bring it to all the family and church gatherings. I think it's time to bring it back!

I didn't remember to take a picture of my salad, but this is basically how it looks. Good, huh?

Oriental Chicken & Cabbage Salad

2 cups diced or shredded chicken 

4 cups shredded cabbage

1 package Raman Noodles (or 2 if you're feeling crunchy :) )

4 green onions

Optional: 1/2 cup slivered almonds or water chestnuts

Chop everything up and add to a bowl. If you're taking this dish to an event, don't add the dressing until just before you get there. You don't want the Ramon Noodles to get soggy or the cabbage to get wilted from the dressing.

Dressing:

2 T. sesame seeds

1/4 cup vinegar

1/4 cup salad oil

2 T. sugar

1/2 t. salt

Season packet from noodles

Whisk or shake or stir it all together and pour on the salad just before serving. The dressing is my favorite part!

See, it's easy!

Husband's Reaction: He doesn't remember, but I made a simpler version of this salad for him while we were dating. He didn't like it then. I think it was just cabbage, dressing, and noodles, so that's understandable. But when I made it a few weeks ago he told me it was really good. He especially liked the chicken, which is no surprise. . . my husband thinks adding chicken to most dishes is the best thing to do!

Lemon Chicken with Hollandaise Sauce

What can I say? It's a Monday. Finals are coming. And finding a job is not the funnest activity. End of story. But when life gives you lemons, what do you do? Make lemon chicken with hollandaise sauce, of course!!! 

Lemon Chicken with Hollandaise Sauce

No real recipe for this one.  Buy a hollandaise sauce mix at the grocery store and make it that way. . . sooo much easier than making it from scratch, and better too (in my mind).  Put a little lemon juice in the sauce to brighten it up.  Bake or grill some chicken, and pour the sauce on top. If you're on a fancy date or something, throw a lemon slice on top. Done! This idea was stolen from working at a wedding reception center for 7 years or so. We got to try the meals we served at wedding luncheons, and this one was always my favorite. 

Crock Pot Salsa Chicken from Erica

Salsa Chicken from Erica's blog, Messerly Moments.

This girl's blog is so much fun to keep up on. She posts way more than recipes, inspires me to try to keep up on my blog better, and seems to always be having a party of one kind or another. Her blog inspired me to try this Salsa Chicken recipe a while ago, and I finally got around to it yesterday. So easy and yummy. Try it.

3 frozen chicken breasts
1 can drained diced tomatoes, corn, and black beans
1/2 diced onion
any seasonings you like (I used salt, pepper, taco seasoning, crushed red pepper flakes, red pepper flakes, and chili powder)

Cook in crock pot on low for 8 hours, sprinkle cheese over top and serve with sour cream and tortilla chips!

Of course, I didn't follow the recipe exactly (do I ever?) and added some green onion and lots of spices. I served mine with rice and no sour cream (cuz we were out). I also used thawed chicken thighs and cooked mine on high for 3 hours and then low for one hour. It worked!

The next day I made a salad out of the leftover salsa mixture (the chicken was sadly all gone), rice, lettuce, and tortilla chip crumbs. It was a nice little lunch and a good way to use up the leftovers!

Husband's Reaction: He started dancing in his chair! How embarrassing, sweetie. :)

Crock Pot Chicken Tostadas

This recipe kind of comes from a crockpot cookbook I have...but I changed it so much you wouldn't recognize it. So! I'm just putting my own version in here.

This chicken can be used in regular tacos too. Or over rice. Or any other way you use shredded chicken. It's good because it tastes a little citrus-y and taco-y. MMMmmm.

My husband's friend showed up for dinner, so he got to be in the picture too.

1/2 medium onion (chopped)
1 small can diced green chilies
1 clove garlic, minced
1/2 packet Taco Seasoning
1/8 cup lemon (or lime) juice + 1/2 cup water (just eyeball it and mix them in your 1/4 cup measuring cup)
3-4 boneless, skinless chicken breasts
Dash Paprika
Dash Chili Powder

1-Combine chopped onion, green chilies, and garlic in bottom of crock pot.
2-Lay chicken breasts on top.
3-Pour water/lemon juice mixture over chicken.
4-Sprinkle Taco Seasoning, Paprika, and Chili powder over chicken.

Set crock pot on low for 5-6 hours or on high for 2-2 1/2 hours.

When done, remove chicken from liquid. Use 2 forks to shred chicken. Use a slotted spoon or strainer to get the onion and chilies out of the liquid. Add to the chicken. Add about 1/4-1/2 cup of the liquid to the chicken to give it some flavor and keep it moist.

Your meat is ready!

Now, gather the rest of the ingredients you want to use on your tostadas. We had tostadas, refried beans, lettuce, tomatoes, cheese, sour cream, and avocado slices. Pile on your favorite ingredients (including the wonderful chicken you just made, of course) and eat!

There's the chicken poking out at the bottom! See it???? Yes.

Husband's Reaction: "This is a dream meal."
Husband's Friend's Reaction: "You can write on your blog that I just said 'so good!' every two minutes."

Fiesta Salsa Shredded Chicken Tacos

Fiesta Salsa Shredded Chicken Tacos
This little gem of a recipe came from here.

This is so so so easy!

The linked recipe includes a slow-cooker version, which is the one I am going to share. But if you want to cook your chicken a different way, nobody is stopping you!!!

3 Ingredients:


Cooked Shredded Chicken
Salsa
Taco Seasoning


Put raw, skinless, boneless chicken into your slow cooker, cook on low for 4-6 hours until fork tender, shred the chicken with 2 forks, sprinkle with taco seasoning (I just sprinkled until the top was covered, do as much or little as you desire), pour salsa on and mix in to moisten, and it's ready to eat. Be careful not to overcook the chicken, or will turn into mush.


Then add them to tortillas or taco shells and pile on the cheese, lettuce, tomatoes, sour cream, guacamole, whatever you love on tacos!


Here are my pictures that I almost forgot to take (my husband is the lovely hand model):

And here is one from "The Yummy Life"---the blog that originally posted this delicious recipe:

. . . If only my pictures would turn out looking that dreamy.

Husband's Reaction: "This gets an A+ on the healthy scale!" With New Year's resolutions and everything my husband is really into being healthy right now. Well, he always kind of is, but it's more potent at the moment. Don't worry, he also liked how they tasted. . . he had three before we ran out of taco meat.

Home-style Chicken & Biscuits From Back of Campbell’s Cream of Chicken Soup Label

Home-style Chicken & Biscuits
This recipe is so easy, especially if you buy pre-prepared biscuits for the top. 

Prep: 5 min

Bake: 30 min

Makes: 4 servings

1 can (10 ¾ oz) Campbell’s Cream of Chicken Soup

¼ cup milk

¾ cup shredded cheddar cheese

¼ tsp ground black pepper

1 bag (16 oz) frozen vegetables (whatever you like or a combination. . . can use less)

2 cups cubed cooked chicken (or, I used canned chicken in college when my mom gave me a ton of it from Costco)

10 biscuits for top (I usually make them homemade, but this last time I used the ones in the can that pops open)

Stir soup, milk, cheese, and black pepper in 13x9x2’’ shallow baking dish.  Stir in vegetables and chicken.

Bake at 400 degrees for 15 minutes.  Stir.

Top with biscuits.  Bake for 15 minutes more or until biscuits are golden.

Husband's Reaction: He LOVED it. I was a little surprised, because it's just a casserole, but he even liked the leftovers we had the next day, and that's saying something.

Chicken & Cream Cheese Roll Ups

I totally LOVE these! Best dinner ever.

adapted from the recipe here: http://jennasjourneyblog.blogspot.com/2010/09/chicken-roll-ups.html

• 1 pkg cream cheese (8oz)
• 1 pkg crescent rolls (6 ct)
• 2 shredded cooked chicken breasts
• 1 C grated chedder cheese or whatever cheese you have around
• Spices: salt, pepper, paprika, onion powder, garlic powder, poultry seasoning, basil. 
• Olive oil to brush on top

Combine chicken, cheeses, and spices to taste. Spoon onto crescents. Put lots of filling in, but make sure you can still roll them up. Try not to let the filling spill out the sides, but if it does it's ok. Brush tops with olive oil and sprinkle garlic salt and paprika. Bake at 350 for 15-20 minutes, or until slightly brown on outside. They are better when they are not as brown as the ones pictured above.

My husband isn't home yet, so I can't give you his reaction. But this is what I texted him:

"Dude, I just made the best dinner ever! It's so so good!"

If that doesn't make you want to try this recipe, I don't know what will. Do it.

Italian Chicken and Potatoes from Nikki S.

Italian Chicken and Potatoes


I can't believe I haven't posted this recipe yet! It's one of the easiest to make, and one of my favorites to eat. I've made it probably 3 times since I started this blog, but I just never got around to taking a picture of the finished product so I could post it. Well, today's the day!


I got this recipe from a Young Women's activity where we swapped favorite recipes and put them into books. This one came from Nikki S. (she's married now, so I guess she's Nikki C. now). I don't know if she even remembers bringing this recipe, but I've used it so many times. So, thank you, Nikki, for sharing!

4-6 red potatoes

4 chicken tenders or as much chicken as desired, cut into strips

1/3 cup parmesan cheese-grated

1 Tb Italian seasoning

1 bottle Italian dressing

In a casserole dish place cut potatoes and chicken.  Sprinkle Italian seasoning and dressing over mixture.   Spread cheese across the top.  Cover and bake at 400 degrees for 40 minutes.  (Brown potatoes can be used, but will need to be cooked longer).

I usually use half a bottle of Italian dressing and add a little water to keep the dish moist. I also don't usually cover it while it cooks, but this can make it more brown on top than you might like. It's better with red potatoes, but the brown ones work too. I usually just cut them into smaller pieces. 


This recipe is simple and can be altered to feed fewer or more people. You could even use different seasonings, make your own dressing to pour on top, etc. I've said it before, but I LOVE recipes that are easy to mix up and make your own. This one is definitely that way!


*Can also be made in the crock pot. Just dump it all in and cook as long as your crock pot needs to get the chicken all the way cooked.


Husband's Reaction: HE LICKED HIS PLATE CLEAN!!! . . AND THEN HE LICKED MINE TOO! haha silly husband.

Potato Chip Chicken Nuggets

Potato Chip Chicken Fingers--From Lisa Summers' mother, Betty

1 whole boneless, skinless chicken breast---adjust amount depending on how many mouths you must feed

5 to 6 oz. potato chips (plain, sour cream and onion, barbecue, or sour cream---I used plain)

1 egg

2 Tbsp. milk

Preheat oven to 400 degrees.

Cut chicken into finger-size pieces. Fill a large sealable plastic bag with potato chips and mash with wooden spoon. . . or your fist if you're feeling feisty.

In small bowl, whisk egg and milk. Dip chicken in egg mixture, then put in bag of potato chip crumbs. Shake to cover chicken. Place on ungreased baking sheet. Bake for 20 minutes, flipping once during cooking time. Serve with barbecue sauce or honey mustard. (or fry sauce: ketchup, mayo, and Worcestershire sauce mixture)

Husband's Reaction: "Nobody has ever made chicken nuggets for me that weren't frozen."
Me: "That's how you know that I love you more than anyone else, right?"
Husband: "Yes."

We had chicken nuggets, baked french fries, and mango slices for lunch. . . . like 2 months ago! I'm just barely posting it now, because I have not had time or energy to cook many new things lately. Plus, the heat makes it almost unbearable to even think about turning on our oven. Here is what our thermostat looked like two days ago around 7'o'clock p.m.:

I refuse to cook in such conditions! :) Don't worry, we cooled it down...eventually.

This recipe is a winner; it's easy, tastes good, fun, and Danny said it was way better than going out to eat and seemed to feel good that it was *a little* healthier than the fast food versions of the same meal.

Thai Noodles with Chicken and Broccoli

Thai Noodles with Chicken and Broccoli

*I found this recipe on a family food blog made by an old roommate's family. I hope they don't mind if I put it up on here too.

Sauce:
3 Tbls soy sauce
1 Tbls sesame seed oil ( I didn't have any on hand, so I used regular oil. I know, not cool, but it worked).
3 Tbls peanutbutter
1 Tbls sugar
1 1/2 tsp chili paste ( Note from roommate's mother: I am not sure what this is so I put 3/4tsp chili powder. So, that's what I did too).
2 Tbls vinegar
1/2 cup chicken stock
Wisk above ingredients together and set aside.

Noodles:
8 oz spaghetti noodles 
4 cups broccoli florets
2 carrots sliced diagonally
Boil the noodles in large pot of water for 5 minutes. Add the broccoli and carrots cook an additional 3 mintues. Drain.

Chicken:
1 Tbls sesame seed oil
1 Tbls minced ginger root (I used ginger powder)
3 cloves garlic minced
1/2 lb chicken breast sliced in thin strips
1/4 cup chopped fresh coriander (use as garnish)
Stir fry chicken garlic ginger until chicken is no longer pink. Add the above sauce to the chicken and simmer covered for 5-10 minutes. Toss with the noodles and vegetables. Garnish with the coriander (I didn't have any coriander, so I left that out).

My old roommate's mother put this note at the end of the recipe: This is a recipe from Carolyn Mackay who we meet here in Moscow. I was surprised how easy and fast this was and I thought it would be something children may like.


This was so much better than I thought it would be! I could smell all the spices, and I was worried it would be too strong. But I tasted it and was pleasantly surprised! It was really great! Often when I cook, I have no appetite by the time the meal is done. My food always tastes okay to me, but it's hard after cooking it to love it. . . this dish I loved!


Husband's Reaction: 

Lemon Chicken (from Taste of Home Potlucks and Parties Special Edition)

Lemon Chicken
Yield: 6 servings

1 tsp dried oregano

½ tsp seasoned salt

¼ tsp pepper

6 boneless skinless chicken breast halves (6 ounces each)

2 teaspoons chicken bouillon granules

¼ cup boiling water

3 tablespoons lemon juice

1-1  ½ tsp minced garlic

1-1  ½ cups (12 ounces) sour cream

2        tsp minced fresh parsley

Hot cooked brown rice, optional

Combine the oregano, seasoned salt, and pepper; rub over chicken.  Place in a 3-qt. slow cooker.

In a small bowl, dissolve bouillon in boiling water.  Stir in lemon juice and garlic.  Pour over chicken.  Cover and cook on low for 4 hours or until a meat thermometer reads 170 degrees.

Remove chicken and keep warm.  Stir in sour cream and parsley; cover and cook for 15 minutes or until heated through.  Serve chicken with sauce and rice if desired.

Hint: wisk the sour cream into the sauce at the end. I didn't stir mine enough, and it turned out looking strangely lumpy, although it still tasted amazing! I remember the sauce being thicker as well, but my mom said she made it recently and it was runny too. I hesitated to put my picture on this post, because it does not look as wonderful as it really is. You should try it anyway. You can make the sauce (and entire dish really) on the stovetop if you would rather. This is one of my favorite meals, and it's very very easy.


Husband's reaction: He didn't love it as much as I do, but, of course, his sauce was lumpy. Poor guy. :) I'll make it again, and he'll see how wonderful it is. Promise.

Sweet and Sour Chicken from Mom

Sweet and Sour Chicken

4-8 chicken breasts (cut into ¼’s or small pieces)

Roll in corn starch and fry in pan with oil until brown.

Sauce:

1 ½ cups sugar

2 Tb soy sauce

½ cup catsup

¼ tsp garlic powder

2/3 cup vinegar

¼ tsp salt 

Pour sauce over chicken in a glass pan.  Bring to a simmer in a 350 degree oven and cook till chicken is completely done and sauce thickens slightly (about 15 minutes).

A family favorite. The sauce is the best part.  I love it with wantons too.