Orange-BBQ Chicken

Hubby and I cleaned the garage today and it took longer than expected. 

 Isn't that what always happens when you are doing something you love? LOL  

I did not want to ask him to cook anything on the grill since he actually helped and did not complain. 

 I read this recipe on Pinterest the other day and thought I would try it.  So easy and so good....

Orange - BBQ Chicken

It was just Hubby and I for dinner so I only made 2 pieces of chicken and this is my recipe, I made a few changes to the one I read.  

2 pieces of chicken, thawed

1/2 jar of Bobby Rays BBQ Sauce

1/2 jar of Orange Marmalade

I sprinkled my chicken with Garlic Pepper, my secret ingredient.

Cooked in the crock pot for 3 hours on high.

Mixed the BBQ Sauce and Orange Marmalade and poured on top after the 3 hours.  I cooked for another hour.

That is it,  Easy and Delicious...

OK, my Garlic Pepper is from Tastefully Simple; 
I use it on everything.  

I purchase it from my cousin, Beverly Pedigo.  

Here is a link to the order page if you would like to order. 

  www.tastefullysimple.com/web/bpedigo

Parmesan Crusted Chicken / Salisbury Steak

I have been off work for the past 2 days and have been cooking up a storm. 

 Tuesday dinner was 

Parmesan Crusted Chicken, Scalloped Potatoes, Fresh green beans and biscuits.  

It was so good and here it is!!!

Parmesan Crusted Chicken

1/2 cup Parmesan Cheese, divided

1/4 cup ranch dressing

1/2 cup bread crumbs

1 1/4 tsp. garlic salt, divided

1/3 cup shredded Parmesan 

2 tablespoons melted butter

4 boneless skinless chicken breasts

2 tablespoons canola oil

1 cup shredded provolone cheese

For the ranch spread, mix 1/4 cup grated Parmesan and ranch dressing. 

For the Parmesan Crumb topping, mix bread crumbs, 1/4 tsp. garlic salt, shredded Parmesan and remaining grated Parmesan.  Mix together with the 2 table. melted butter.  Mixture needs to be evenly moist.

Sprinkle both sides of chicken with remaining garlic salt.  Place in large non-stick skillet with oil.  Cook 6 - 7 minutes on each side.  Chicken should be golden brown.

Transfer cooked chicken to oven safe casserole dish.  Spread each breast with ranch spread, top with provolone and Parmesan crumb topping.  Place chicken under broiler until cheese melts and crumb topping begins to turn light brown.

Scalloped Potatoes

Melt 3 tablespoons butter and saute 2 teaspoons finely chopped onion.  Stir in 3 tablespoons flour until blended.  Cook and slowly stir in 1 1/2 cups milk.  Season with 1 1/2 teaspoon salt and a dash of cayenne pepper.  Cook sauce until it is smooth and boiling.  Reduce heat and add 8 oz. grated sharp cheese, 3/4 cup finely chopped green pepper and a small jar pimento.  Butter a 2 quart casserole dish and fill it with alternate layers of potatoes (4 cups thinly sliced potatoes) and sauce.  Bake at 350 for 2 hours.  Cover for the first 1/2 hour.

These potatoes have been in my family for years.  They are so good. 

Fruit Salad for Dessert

Fruit Salad

1 pound Strawberries, quartered

1/2 pint blueberries

1/2 pint raspberries

1/2 pineapple, cubed

1 bunch grapes

2 tablespoons dry instant vanilla pudding mix

I did not use blueberries or raspberries,  my grandsons do not care for them.

Mix together and ref. overnight.

So GOOD!!!!!

Now for tonight's dinner:

Salisbury Steak, Mashed Potatoes, Fried Corn

This was easy, and so down home cooking.

Salisbury Steak

1 (10.5 ounce) can condensed French onion soup

1 1/2 lbs. ground beef or Sirloin

1/2 cup dry bread crumbs

1 egg

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon all purpose flour

1/4 cup ketchup

1/4 cup water

1 tablespoon Worcestershire sauce

1/2 teaspoon dry mustard

In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.  Shape into oval patties.

In a large skillet over medium high heat, brown both sides of patties and pour off any grease.

In a small bow, blend flour and remaining soup until smooth.  Mix ketchup, water, Worcestershire sauce and mustard powder,  Pour over meat in skillet.  Cover.  Cook for 20 minutes stirring occasionally.

I would recommend not using but half of the recommended ketchup.

This was so good and the steaks were so tender.

Fried Corn

4 tablespoons butter

1 can corn, drained

1 tablespoon sugar

1/4 cup heavy cream

Salt

Black Pepper

In a large skillet over medium high heat, melt the butter, when the butter is foamy add the corn stirring to coat.  Cook stirring constantly for 1 minute.  Add the sugar and cook for an additional 2 minutes.  Increase heat and add heavy cream - continue to stir so corn won't stick.  Add salt and pepper.  Cook until most of the cream has absorbed, about 3 - 5 minutes.  Serve hot!!!!!!

Now, lets not forget our dessert.

Peanut Butter Cookies

3/4 cup Peanut Butter
1/2 cup Crisco vegetable shortening
1 1/4 cups firmly packed brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 egg
1 3/4 cup all purpose flour
3/4 tsp. salt
3/4 tsp. baking soda
Cream peanut butter, shortening, brown sugar until creamy.  Add milk, vanilla and egg.  Mix well.  Add dry ingredients and mix well.

I press mine with a meat mallet, most people use a fork/  I also roll my dough in sugar before baking.


Bake at 375 on ungreased baking sheet for 7 - 8 minutes.

These are so good.

White Chicken Chili!!!!

Had such a busy weekend trying to get apron orders out.  Delivered them all today and it feels so good to be able to say all orders have been filled and I can get ready for a wonderful holiday with family and friends.  I made this White Chicken Chili over the weekend and it was so easy and Oh so GOOD...

This would be great with some leftover Turkey!!!!!

White Chicken Chili

1/2 large sweet onion, diced
2 garlic cloves, minced
2 tablespoons olive oil
4 cups shredded rotisserie chicken
14 oz chicken broth
2 (4.5-oz.) cans chopped green chiles
3 (16-oz.) cans cannellini beans  (I used Great Northern Beans)
1 tablespoon dried oregano
1 tablespoon cumin (I only used 1 Teaspoon)
1/4 teaspoon salt
2 teaspoons chili powder


Optional Toppings
Sour cream, shredded Monterey Jack cheese, fresh cilantro leaves

Directions
Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 5 minutes or until onion is tender. Stir in chicken, beans, chiles, and seasoning (do not rinse the beans or the chiles).  Bring to a boil, stirring often; cover, reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes. Serve with optional toppings.

And

For Dessert!!!!!

Apple Chicken

I made this for my hubby, and he loved it.  the combination of flavors were amazing.

Apple Chicken

4 Chicken breasts

Bacon

Granny Smith Apples

Barb-q sauce

Wrap bacon around chicken.  Place in crock pot.  Put a couple tablespoons on top of each chicken breast.  I chopped 1/2 apple per chicken breast and place on top of chicken breast.  Cook on low for 4 - 5 hours.

This is amazing and your house will smell so good.

Cowboy Casserole

I made this dish last Sunday for my wonderful hubby, who has been helping me so much with this extensive re-model.  Our home is such a mess and there is drywall dust everywhere, and I mean everywhere.  I have been cleaning out cabinets in the kitchen for the last 5 days.  Next I have 2 China Cabinets in the Dining room.

  So fast and easy, I made this in 5 minutes and it cooked for approximately 1 hour and then "DINNER" was ready.  

So good.  

I made the Chocolate Cobbler for dessert which was so good.

Cowboy Casserole

2 lbs. boneless, skinless chicken breasts, cut into 1/2 inch cubes
8 - 10 medium potatoes, cut into 1/2 inch cubes (I leave on the skins)
1/3 cup olive oil
1 tsp. salt
1 1/2 tsp. black pepper
1 1/2 tsp. paprika
2 tablespoons garlic powder
3 tablespoons hot sauce (optional)

Topping:
2 cups sharp cheddar and Monterrey Jack cheese
1 cup crumbled bacon
1 cup diced green onion

Preheat oven to 450.

In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce.  Add the cubed potatoes and stir to coat.  Carefully place potatoes into a greased 9 X 13 inch pan, leaving as much of the olive oil mix as possible.  Bake for 45 minutes, stirring every 15 minutes or so.  While potatoes are cooking place the cubed chicken to the leftover olive oil mixture.  Once the potatoes are fully cooked, remove from the oven and lower the oven temp. to 400.  Place the coated chicken over the cooked potatoes.  Sprinkle the combined topping mixture over the chicken.  Return to the oven and cook for 15 - 25 minutes until done and bubbly.

Herb Chicken!!!

This dinner is my all time favorite.  If I could I would eat this every day, and never get tired of it.

Then chicken is moist and so full of flavor..

The Cheese Potatoes are so creamy and Cheesy.  My mother has been making these potatoes since the 1950's.  I have been making them since I left home in the 70's.  These are the most asked for vegetable for every family occasion.  The recipe for these are under the recipe tab on my blog..

And last but not least, the green beans.  I love green beans cooked with ham and valdaila onions.  

My hubby walked in and knew what we were having for dinner 

and got so excited, he could not wait for the 

Chicken to come out of the oven.

Here is the most wonderful plate of food you will ever taste!

Now for the recipe for the:

Herb Chicken

1 Chicken (approx. 3.5 lbs.)

1 tablespoon olive oil

1 clove garlic, crushed

1 tsp. Rosemary, Thyme leaves and Oregano

Salt and Pepper to taste

Preheat oven to 425.

Rinse chicken inside and out with cold water and pat dry.

In a small bowl mix olive oil, garlic, herbs and salt and pepper.

Detach the skin from the chicken by sliding a knife between the meat and skin trying not to puncture the skin.

Rub olive oil mixture between the skin and meat and

massage well to distribute.  If you look at the picture you can see the herbs under the skin.

Tie legs together, if you look at the picture you will see

orange thread where I tied the legs together.  The reason we tie

the legs is to keep the moisture inside the chicken.

Place chicken on a rack in a foil lined pan.  Bake in oven at 425 for 15 minutes.  Reduce temp to 350 and bake for 1 - 1 1/4 hours.  Test with meat thermometer, when it reads 160 remove.  

Let stand for 15 minutes before slicing.

Please remember to wear your Magic Apron for best results.

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