A Cry For Help

I'm gonna lead with a picture of the latest food fad around our household, a dish that, miraculously enough, the entire family is enjoying this winter.

Hello? Anyone here?

Well, anyway, voila:

Pretty, isn't it?

Roasted Brussels sprouts and carrots - it's what's for dinner. I mean, along with pot roast and potatoes, of course...I'm not trying to starve anyone around here.

Do you think the other veggies are jealous that Brussels sprouts get to be capitalized but they don't? Just wondering.

We're also still eating up all the cheese left over from our New Year's Party. The problem is, I seem to have cooking-related dementia: aside from pot roast and meatloaf, I can't remember ANY recipes that I usually use for winter dinners. Nada. NONE.

I mean, I know I've cooked chicken before. Larry usually grills it during the summer, or I cook it in salsa and shred it to eat in tortillas with black beans and sour cream and such.

Everyone's sick of that one, in case you're wondering. Everyone but me, of course...

But now? When it's not hot out? My bag of Kirkland frozen chicken breasts sits woefully neglected in the freezer, wondering what went wrong. Because chickens just can't wait to be eaten, I guess...or, at least, cows can't wait for us to eat chicken. Anthropomorphism is confusing, actually.


Do me a favor and toss some favorite chicken recipes my way, will you?  I'm at a loss here.

Comments

  1. Ok - but bear in mind that I am NOT the cook in this house. I don't know exactly how he did it or what all he put in it - BUT it was amazing. All I know for sure is that The Husband pounded chicken flat (was it chicken breasts? I guess?) then he add some prosciutto and cream cheese (he also did some with goat cheese, if anyone in your family likes that). Then he rolled them up, using toothpicks to keep them rolled. Dredged them in crumbs (Panko crumbs, I think) and baked them. AMAZING. So take this "recipe" and run with it.

    ReplyDelete
    Replies
    1. And after asking The Husband, he said he used chicken thighs - he said it could be done with chicken breasts, but he thinks that might be drier. Also he mixed, just enough olive oil with the Panko crumbs to make it stick. Bake at 375 until the crumbs are brown or the internal temperature is 165.

      Delete
  2. In a crock pot: chicken, jar of pasta sauce (add a cup of water if you use thick sauce), cut up onion, and green and red peppers. Garlic if you like. Serve over pasta.

    ReplyDelete
  3. Toss chicken in cumin and salt and pepper. Brown both sides in oil in pan. Then put in crock pot with 2 cans drained black beans and 2-3 sweet potatoes peeled and cubed. Add 1 cup salsa, 1 cup chicken broth, paprika, and more cumin.

    ReplyDelete
  4. Cream cheese chicken chili

    4 frozen chicken breasts
    2 packages ranch dressing mix
    1 can chicken broth
    2 cans Ro-tel
    2 cans black beans
    2 cans corn
    2 - 8 oz packages of cream cheese
    Throw everything in the crockpot (because anything that goes in the crockpot needs to be thrown or tossed)
    Cook until the chicken is done, then shred the chicken and return it to the crockpot and stir it all together.
    The original recipe says to wait until the last 30 minutes to put the cream cheese in (or toss it in) but that's too much for me to remember, so I just put it on top of all of the other stuff at the beginning and it's just fine.

    ReplyDelete
  5. This one. Chop up a couple of chicken breasts and saute with the vegetables. This is a great basic recipe. 4 cups of rainbow veggies, noodles, be sure and get a masaman curry paste. I use sriracha in the sauce for the chili stuff. https://pinchofyum.com/bangkok-coconut-curry-noodle-bowls

    ReplyDelete
  6. I have actually been doing a lot of chicken and dumpling soups this winter. I just take out a few of my Kirkland frozen chicken breasts, let them thaw a bit so I can cut them up, saute them in a little bit of oil in my stock pot, throw in whatever vegetables lurking in the fridge that are just about to go bad, fill in with the canned variety, if needed, (we pretty much always have potatoes, carrots, and onions around - so they are always in the soup), throw some broth over it all, let it simmer until I am in the mood to do something with it. Then, I grab my generic Bisquick throw some dumplings on top and call it a day. My kids actually love it and even though I feel like I am already making it a ton, keep requesting it. Rainman likes it too and says it reminds him of when he was a kid.

    ReplyDelete
  7. A family favorite and GREAT in winter, because it cooks a long time -I avoid making it in summer because it heats up the kitchen. Takes a few little minutes to prepare, just cooks a while.

    Cheesy Chicken:

    Like 8 boneless chicken breasts in a 9 x 13 pan. Mix a can of cream of chicken soup and a can of cream of celery soup and pour it/spread it over the top. Top with about 2 cups (until all chicken is covered) of shredded mild cheddar cheese. Cook at 325 uncovered for an hour and a half. Goes great with mashed potatoes. The soup is great on the potatoes. Great to heat up as leftovers, because all that soup keeps it moist.

    ReplyDelete
  8. I'm lazy....I marinate boneless chicken breasts in Kraft dressing (my fave has lime in it), grill it on my George Foreman grill and then use the cooked chicken in soup, salad or stew.

    For me, winter calls for stew or another favorite is baked ham and scalloped potatoes. But that doesn't help you with your chicken. :)

    BTW, I love Brussel sprouts - my family doesn't so I'd have to eat that dish by myself.

    ReplyDelete
  9. I could eat roasted sprouts every day. What's with them? So good!

    ReplyDelete
  10. modern day miracle!!!

    ReplyDelete
  11. I like this one, with maybe some brown rice to sop up the sauce:
    Curried Chicken with Raisins

    1 chicken (3lb) cut up
    1/4 cup flour
    2 tbsp butter
    1 onion finely chopped
    1 clove garlic, crushed
    1 green pepper, seeded and chopped
    2 tsp curry powder (this is fairly mild.. season to taste)
    1 tsp chopped thyme
    1 can (8 oz) tomatoes
    2 tbsp sweet vermouth (I use white wine)
    salt and pepper
    1/2 c. raisins

    Coat the chicken with the flour. Melt the butter in a large skillet. Add the chicken and saute until golden. Remove from the skillet and set aside. Add the onion, garlic, green pepper, curry powder and thyme to the skillet. Saute, stirring, for 5 minutes.

    Add the tomatoes, their juice and the vermouth. Return the chicken to the skillet and season with salt and pepper. Cover and cook until the chicken is tender, 25 to 30 minutes.

    Stir in the raisins and serve hot. (4 servings)

    ReplyDelete
  12. Pioneer Woman's Chicken Spaghetti is good.

    I also like this recipe with parm and mayo. Sounds weird but it's delicious.
    1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
    1/4 cup grated Parmesan cheese
    4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
    4 tsp. Italian seasoned dry bread crumbs
    Preheat oven to 425°. Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with Mayonnaise mixture, then sprinkle with bread crumbs. Bake until chicken is thoroughly cooked, about 20 minutes

    ReplyDelete

Post a Comment