Chicken Garden Medley

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With summer coming to an end I thought it was a good time to past an end of the summer garden recipe.

I thought this Chicken Garden Medley dish was really good and my wife absolutely loved it. Give this one dish recipe a try before the summer vegetables are history for the year.

Chicken Garden Medley
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1-pound boneless skinless chicken breasts cut into strips
  • 1 garlic clove (minced)
  • ¼ cup butter (divided)
  • 1 small yellow squash (cut in half and then sliced)
  • 1 small zucchini (cut in half and then sliced)
  • 1 medium red bell pepper (julienned)
  • 1 medium green pepper (julienned)
  • ¼ cup thinly sliced onion
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cup chicken broth
  • ½ cup half and half
  • 8 ounces’ angel hair pasta (cooked according to package directions and rinsed)
  • ¼ cup shredded parmesan cheese
Instructions
  1. Preheat oven to 350F
  2. In a large skillet using 2 tablespoons of the butter cook chicken and garlic until chicken is no longer pink inside, add the vegetables and continue cooking until crisp tender; remove from skillet and set aside.
  3. Add the remaining butter to the now empty skillet and stir in the salt and flour to form a paste. Mix in the chicken broth and continue stirring until thickened and then stir in the cream.
  4. Place the pasta in a 13 x 9 casserole dish sprayed with cooking spray and mix in the vegetable mixture and sauce, sprinkle with the cheese, cover with aluminum foil and bake for 15 minutes. Uncover and bake for an additional 5 minutes.
  5. Serve hot.

Adapted from Taste of Home Magazine

Baked Teriyaki Chicken

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t chicken 2

This recipe looked so good and easy I had to give it a try. It requires a sauce that can be put together in just a few minutes, and there is a good chance you will have all the ingredients on hand.

The original recipe served the chicken and sauce over rice, but I decided to serve it with hash brown patties instead.

For a simple recipe it turned out super good – give this one a try.

Baked Teriyaki Chicken
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 8-12
Ingredients
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • ½ cup sugar
  • ½ cup soy sauce
  • ¼ cup cider vinegar
  • 1 clove garlic (crushed and minced)
  • ½ teaspoon ground ginger
  • ½ teaspoon black pepper
  • 8-12 skinless chicken thighs (I did 8 and it came out about right but there is enough sauce to do 12)
Instructions
  1. Mix all the ingredients together in a sauce pan except for the chicken. Bring the mixture to a slow boil over low heat stirring frequently until mixture thickens – off heat and set aside.
  2. Place chicken in a 13 x 9 baking dish lightly sprayed with cooking spray. Using a brush coat chicken Preheat oven to 425F.
  3. on both sides with the sauce.
  4. Bake chicken for 30 minutes brushing with sauce every 10 minutes. Flip chicken and bake for about another 30 minutes continuing to brush with sauce every 10 minutes. Cook until juices run clear or to a temperature of 185F.
  5. Serve over rice.

Adapted from Allrecipes.com

Instant Pot Cajun Pork and Rice

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one dish pork recipe

I used my Instant Pot for this recipe but I’m sure any good electric pressure cooker would work out just as well.

This is a simple one dish recipe and because it is cooked in the pressure cooker it doesn’t take all that long to prepare.

Instant Pot Cajun Pork and Rice
 
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Author:
Recipe type: Pressure Cooker
Serves: 3-4
Ingredients
  • 1 teaspoon olive oil
  • 1 medium green bell pepper (julienned)
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons chili powder
  • 1 ½ pound boneless pork loin chops
  • 1 can Petite diced tomatoes (14.5 ounces)
  • 1 small onion (finely chopped)
  • 1 celery rib (chopped)
  • 1 small carrot (sliced)
  • 1 garlic clove (crushed and minced)
  • ½ teaspoon hot sauce
  • ¼ teaspoon salt
  • ¾ chicken broth
  • 1 ½ cups instant rice
Instructions
  1. Select sauté setting on Instant pot and adjust to high heat. Using the oil cook the green pepper until crisp tender – remove and set aside, and push cancel.
  2. In a small bowl mix together the cumin and chili powder. Rub 2 teaspoons of the spice mixture into the chops and place them in the pressure cooker.
  3. In another bowl mix together the tomatoes, garlic, onion, salt, hot sauce, and the remaining cumin and chili powder mixture. Pour the mixture over the chops and seal the lid making sure the vent is closed. Pressure cook at high pressure for 6 minutes.
  4. Let pressure normally release for 5 minutes – and then quick release the remaining pressure.
  5. Stir the broth into the Instant pot braking up the pork as it is mixed in. Set the instant pot to sauté – normal setting, bring mixture to a boil, stir in the rice and cook until rice is tender. (about 5 minutes stirring as needed)
  6. Serve topped with the green pepper.

Adapted from Taste of Home magazine

 

Simple and Delicious Ricotta Meatballs Recipe

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These Ricotta Meatballs are moist and delicious. This recipe doesn’t require many ingredients and is very simple to put together. The Ricotta cheese make the meatballs nice and moist so you can get away with using very lean ground beef; I used ground round for this recipe.

Simple and Delicious Ricotta Meatballs Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • ½ medium onion (finely chopped)
  • 4 tablespoons olive oil (divided)
  • 3 cloves garlic (crushed and minced)
  • 1 pound of lean ground beef
  • 1 cup whole milk Ricotta cheese
  • ¼ cup chopped Italian parsley
  • 1 egg (beaten)
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • Pinch cayenne pepper or to taste
  • ⅓ cup dry breadcrumbs
  • 1 jar marinara sauce (24 ounces)
  • 1 cup water
Instructions
  1. In a large nonstick skillet using 2 tablespoons of the oil cook onion until translucent. Add the garlic and continue cooking until fragrant; place onion mixture in a large bowl. Mix in the ground beef, Ricotta cheese, parsley, egg, salt, pepper, and cayenne pepper until just combined. Add the bread crumbs and mix until thoroughly combined. (Hands work great for this.)
  2. Measure out about 2 tablespoons of the meat mixture for each meatball; form and set aside.
  3. In the same skillet using the remaining olive oil brown meatballs over medium heat on all sides; and then drain any excess fat if needed. Add the sauce and water to the meatballs, bring mixture to a boil, and then reduce the heat to a high simmer. Cook until meatballs are no longer pink inside – stirring occasionally while cooking. (about 30 minutes)
  4. Serve over spaghetti.

meatball recipe picture

Adapted from Allrecipes.com

Slow Cooker Honey Barbecued Chicken

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BBQ highs

BBQ highs 2

This Honey Barbecued Chicken is simple to put together and delicious. It only takes about 4 hours in the slow cooker with just a little prep time. There is a good chance you will have everything on hand to put this recipe together.

Slow Cooker Honey Barbecued Chicken
 
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Author:
Recipe type: Slow Cooker
Serves: 4
Ingredients
  • 4 – 6 bone in chicken thighs (skin removed)
  • 1 tablespoon olive oil
  • 1 small onion (sliced)
  • 1 cup barbecue sauce
  • ½ cup ketchup
  • ¼ cup honey
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika
  • ¼ teaspoon liquid smoke
  • Pinch of red pepper flakes
Instructions
  1. • In a nonstick skillet over medium high heat, using the oil, cook chicken on both sides until nicely browned; arrange chicken on bottom of slow cooker. Arrange the sliced onion around the chicken thighs.
  2. • In a medium size bowl mix together the remaining ingredients.
  3. • Pour the barbecue mixture over the chicken, cover, and cook for 4 – 5 hours on low or until chicken is almost fall off bone tender.
  4. • Layer a boiler pan with aluminum foil. Place the chicken on the foil and spoon some additional barbecue over the top. Place chicken about 8 inches below the element and broil on high until chicken starts to brown.
  5. (Note: this recipe is very good even if you skip the broiler step)

 

Instant Pot Chicken Thighs in Wine Sauce

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Quick and delicious; This Instant Pot Chicken Thighs in Wine Sauce recipe requires very little prep time and cooks quickly in the pressure cooker. If you need to put a quick supper together give this one a try.

(I used an Instant Pot for this recipe but I’m sure any other brand of electric pressure cooker would work well)

Instant Pot Chicken Thighs in Wine Sauce
 
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Author:
Recipe type: Pressure Cooker
Serves: 4 - 6
Ingredients
  • 1 tablespoon butter
  • 1 can baby portabella mushrooms (4 ounces)
  • 4 -6 bone-in chicken thighs (depending on number you are serving – skin removed) I served 4 and it was just right for 2 adults.
  • ¼ teaspoon salt
  • ¼ teaspoons pepper
  • ¼ teaspoon Italian seasoning
  • ¼ teaspoon paprika
  • ⅓ cup all-purpose flour
  • ½ cup chicken broth
  • ½ cup white wine
  • 3 green onions (thinly sliced)
Instructions
  1. In a shallow dish whisk together the flour, Italian seasoning, paprika, salt, and pepper; set aside.
  2. Preheat Instant Pot by pressing the sauté button and setting for normal heat. Roll chicken in the flour mixture until well coated; shaking off any excess flour. Add the butter to Instant Pot and cook chicken until nicely browned on both sides. (if cooking six do 3 at a time) Remove from Instant Pot and set aside.
  3. Add the wine and broth stirring to scrape any dripping off the bottom. Let mixture boil for about 3 minutes. (raise the temperature if needed) Press cancel – place the chicken back in the pot and add the mushrooms and green onions. Lock the lid and close the vent, pressure cook for 10 minutes.
  4. Naturally release pressure for 10 minutes and then carefully quick release the rest of the pressure.
  5. Serve chicken with sauce – I served this over hash brown patties – it was delicious.

 

Grilled Pepper and Onion Hot Dogs

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hot dog recipe picture

This recipe is super simple with amazing taste. 10 minutes of prep time and 15 minutes on the grill, and your hot dogs are ready to serve.

Grilled Pepper and Onion Hot Dogs
 
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Author:
Recipe type: Grilling
Cuisine: Italian
Serves: 8
Ingredients
  • 1 medium green bell pepper (cut into strips)
  • 1 medium red bell pepper (cut into strips)
  • 1 small sweet onion (sliced)
  • ¼ cup Zesty Italian dressing
  • 1 package of hot dogs
  • Hot dog buns
Instructions
  1. Prepare and preheat grill to medium heat
  2. Place peppers and onion on a large sheet of heavy duty aluminum foil and drizzle the dressing over the top. Fold the foil over the vegetables to form a packet.
  3. Grill vegetables for 15 minutes or until crisp-tender.
  4. After 6 minutes start grilling the hot dogs, grilling them until heated through. (Turn packet and hot dogs occasionally while grilling) this is also a good time to toast the buns if you wish to do so.
  5. Remove the foil packet from the grill and cut a few slits in the top to release the steam, and then open carefully. Serve the hot dogs topped with the vegetable mixture

hot dog picture 3

 

Slow Cooker Stuffed Cabbage Casserole Recipe

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Using the slow cooker made this recipe real simple to put together. There is a little prep time involved, but nowhere near as much as when you actually have to stuff the cabbage.

All the flavors are there, they are just taking on a different form, and because it is cooked in the slow cooker it frees up a lot of time to get some other things done.

Slow Cooker Stuffed Cabbage Casserole Recipe
 
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Author:
Recipe type: Slow Cooker
Serves: 4
Ingredients
  • 1 pound lean ground beef
  • ⅓ cup chopped onion
  • 4 cups chopped cabbage
  • 1 medium green pepper (coarsely chopped)
  • 1 cup uncooked instant rice
  • 1 cup water
  • 1 can tomato paste (6 ounces)
  • 1 can diced tomatoes (14.5 ounces)
  • ½ cup ketchup
  • 2 tablespoons cider vinegar
  • 1 to 2 tablespoons sugar – optional
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
Instructions
  1. In a large skillet cook burger and onion until burger is no longer pink inside; drain if needed. Place the burger mixture in the bottom of the slow cooker and mix in the cabbage, green pepper, and rice.
  2. In a large bowl mix together the water and tomato paste, and the mix in the rest of the ingredients. Add the mixture to the slow cooker and mix until well combined.
  3. Cook on low for 4-5 hours or until rice and vegetables are tender.
  4. Serve hot.

 

Slow Cooker Angel Chicken Recipe

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angel chicken recipe

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This Slow Cooker Angel Chicken Recipe only requires a few ingredients with very little prep time. Outside of having to cook the pasta it is pretty much a set it, and forget it recipe.

I thought it was really good, and my wife loved it! Give this one a try.

Slow Cooker Angel Chicken Recipe
 
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Author:
Recipe type: Slow Cooker
Serves: 4
Ingredients
  • 4 ounces cream cheese
  • 1 can condensed cream of mushroom soup
  • ¼ cup Tuscan House Italian dressing
  • ¼ cup dry white wine
  • 1 ½ pound boneless skinless chicken thighs (cut into bite size pieces)
  • 8 ounces angel hair pasta or thin spaghetti
  • 2 tablespoons fresh parsley (optional)
Instructions
  1. In a medium size bowl mix together the cheese, soup, dressing, and wine until thoroughly combined.
  2. Arrange chicken pieces in the bottom of the slow cooker and pour the soup mixture over the chicken.
  3. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours or until chicken is done.
  4. Just before chicken is done cook pasta according to package directions; drain.
  5. Serve chicken and sauce over pasta, and garnish with parsley; if using.

Adapted from Kraft Recipes

Bacon Cheddar Chicken Thighs With Potatoes

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If you are looking for a simple one dish recipe give this Bacon Cheddar Chicken Thighs and Potatoes recipe a try.

The chicken turns out nice and moist and the salad dressing and bacon used in the recipe gives it a good flavor.

 

Bacon Cheddar Chicken Thighs With Potatoes
 
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Author:
Recipe type: Main
Serves: 6
Ingredients
  • 6 large bone in chicken thighs (skin removed and excess fat trimmed off – I used 4 because of the number I was feeding)
  • ¼ cup Classic Ranch dressing
  • 4 slices bacon
  • 1 ½ pounds red potatoes (about 5 cut into 1 inch cubes)
  • 1 medium onion (cut into ½ inch chunks)
  • 1 cup shredded Triple Cheddar cheese
Instructions
  1. Preheat oven to 400F.
  2. Place chicken in a large shallow dish and pour the dressing over the top. Roll the chicken in the dressing to thoroughly coat. Refrigerate for 30 minute.
  3. In a large skillet while chicken is marinating cook bacon until crispy; set aside on paper toweling to drain. Reserve one tablespoon of the bacon fat in the skillet.
  4. In the now empty skillet with the bacon fat cook the onion and potato over medium high heat for about 5 minutes. ( I cooked the mixture long enough for the potatoes to start to brown)
  5. Crumble the bacon and gently mix it into the potato mixture. Spoon potato mixture into a lightly sprayed 13x9 casserole dish, remove the chicken from the marinade and arrange the thighs on top of the potato mixture. Bake for 55 min to an hour, or until chicken is done.
  6. Sprinkle the cheese over the top and let rest until cheese is melted – serve hot. (I placed the casserole back in the oven for a couple of minutes for the cheese to melt)

Adapted from Kraft Recipes