Chicken a La King The 1950’s. How many of you are considered Baby Boomers? I know I am. Historians use the word “boom” to describe the ’50’s because of the booming economy and the so-called “baby boom”. It all began in 1946. The war was […]
Blueberry Chicken Salad
This is a great way to use up some leftover chicken. Or, you can cook up some breasts just for this.
By: Marsha Powell
- 1/4 cup mayonnaise
- 2 Tbsp. yogurt
- 2 Tbsp. lemon juice
- 2 tsp. Dijon mustard
- dash of cayenne pepper
- 2 cups cooked chicken breast, cubed
- 1/2 cup chopped celery
- 3/4 cup diced red onion
- 1/2 cup diced red bell pepper
- 3/4 cup diced tomato
- 1 cup diced avocado
- 2 tsp. dried oregano
- 1/4 tsp. pepper
- 2 cups blueberries, rinsed, drained & divided
- 4 cups chopped Romaine lettuce
- 2 Tbsp. slivered almonds
- Step 1 Combine mayonnaise, yogurt, lemon juice, Dijon mustard and cayenne pepper in medium bowl
- Step 2 mix well.
- Step 3 Add chicken, celery, onion, bell pepper, tomato, avocado, tarragon and pepper
- Step 4 toss to mix. Carefully fold in 1 3/4 cups blueberries until coated.
- Step 5 Cover chicken mixture and refrigerate 30 to 60 minutes before serving.
- Step 6 Arrange lettuce on four plates
- Step 7 spoon salad mixture on top and garnish with reserved blueberries and slivered almonds.
Instant Pot Cajun Chicken & Rice The recipe doesn’t call for the smoked sausage, but I had some leftover in the fridge, so sliced it up and tossed it in. You won’t believe how good this is! It made enough for hubby and I to […]
Chicken Pot Pie with Stuffing Crust
Hubby and I just love chicken pot pie. This one is a nice change from the regular crust.
- 4 chicken breasts cut into bite sized pieces, boneless & skinless
- 3 tablespoons butter, unsalted
- 1 cup onion, diced
- 1 cup peas, frozen
- 1 cup mushrooms, sliced
- 1 can cream of chicken soup
- 1 cup milk
- ⅓ cup all-purpose flour
- 2 boxes Stove Top Chicken Stuffing Mix
- Preheat oven to 400F.
- Cook stuffing according to directions & set aside.
- In a large frying pan, cook chicken with 1 tablespoon butter.
- Once chicken is thoroughly cooked, pour chicken evenly over the bottom of a 13×9 casserole dish.
- In that same frying pan, saute all vegetables with 2 tablespoons butter.
- Once vegetables are done (softened slightly), sprinkle them evenly over the chicken in the casserole dish.
- In a medium saucepan, combine milk, soup & flour. Stir constantly (to prevent burning or lumps) over medium heat until mixture comes to a boil.
- Pour soup mixture over chicken & vegetables then stir well to evenly coat.
- Spread stuffing evenly over the chicken & vegetable mixture.
- Bake for 25 minutes.
Instant Pot Chicken Adobo This is absolutely scrumptious! I served mine with rice. Instant Pot Chicken Adobo Recipe Type: Cuban Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: 6 Recipe adapted from melaniecooks.com Ingredients 2 […]
Irish Chicken This is sooooooo good! It’s one of those recipes that you’ll want for a special Sunday dinner. Irish Chicken Recipe Type: Entree Cuisine: Irish Author: Marsha Powell Prep time: 20 mins Cook time: 1 hour 30 mins Total time: 1 hour 50 mins […]
Chinese Chicken Salad
This is just so yummy. It makes up quite a lot, but we’ll have it for more than one meal.
- 2 cups cooked chicken breast, shredded or diced
- 1 head romaine lettuce, shredded
- 1 head iceburg lettuce, shredded
- 1 rounded cup of red cabbage, shredded
- 1 cup of carrots (about 2 carrots), julienned or shredded
- 1/2 bunch of green onions, thinly sliced
- 2-3 tablespoons cilantro leaves, roughly chopped
- Asian salad dressing:
- 1 + 1/4 teaspoons fresh ginger, peeled and finely minced
- 2 garlic cloves, peeled and finely minced
- 1/3 cup rice vinegar
- 1/2 cup dark sesame oil
- 3 tablespoons soy sauce
- 3 + 1/2 tablespoons water
- 2 tablespoons + 1/2 teaspoon organic honey
- 1/8 teaspoon black pepper
- 1/2 teaspoon crushed red chili flakes
- 1 teaspoon sesame seeds
- 1/2 tablespoon creamy peanut butter
- Garnishes: sesame seeds, crushed red pepper flakes (optional), sliced or slivered almonds, cashew halves, crispy wonton strips
- Start by preparing the homemade Asian salad dressing so the flavors have a chance to meld together nicely.
- After shredding (or dicing) the chicken breast, add it to a large mixing bowl. Drizzle half of the salad dressing directly on top of the chicken. With kitchen tongs, mix these ingredients together. Let the chicken sit and soak in all of that goodness while you finish prepping the remainder of the recipe.
- Add the shredded romaine lettuce, iceburg lettuce, carrots and red cabbage to the mixing bowl. Add in the sliced green onions and chopped cilantro leaves. With tongs, toss the ingredients until well combined.
- Generously garnish your Chinese chicken salad with sesame seeds, dried chili flakes, almonds, cashew halves and wonton strips. To keep your salad nice and crisp, do not add the remainder of the Asian dressing until serving time.
- Place the salad dressing carafe with the remainder of the Asian dressing beside the serving bowl. As they serve themselves, family and guests can drizzle the dressing on top.
- Add all ingredients to a small mixing bowl.
- Whisk everything together until all of the ingredients are fully incorporated.
- Transfer the Asian dressing to a carafe and allow the mixture to sit for 10 minutes to give the flavors an ample opportunity to combine.
- Serve with Chinese chicken salad or use as a flavorful chicken marinade.
Cajun Chicken Meatballs These are so good anytime. They would be a wonderful addition to any Mardi Gras celebration. Cajun Chicken Meatballs Recipe Type: Entree Cuisine: Cajun Author: Marsha Powell Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Serves: 6 Ingredients […]
One Pan Dijon Chicken & Veggies This is an easy, delicious dinner for those weeknights. One Pan Dijon Chicken & Veggies Recipe Type: Entree Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Serves: 6 Ingredients 12 […]
New Orleans Gumbo
This is another recipe I got while living on the Mississippi Gulf Coast. You can’t believe how good it is!
- For the Roux:
- 1 heaping cup all-purpose flour
- 2/3 cup oil (vegetable or canola oil)
- For the Gumbo:
- 1 bunch celery , diced, leaves and all
- 1 green bell pepper , diced
- 1 large yellow onion , diced
- 1 bunch green onion , finely chopped
- 1 bunch fresh parsley leaves , finely chopped
- 2-3 cloves garlic
- 1-2 Tablespoons Cajun seasoning
- 6-8 cups chicken broth
- 12 ounce package andouille sausages , sliced into ‘coins’ (substitute Polska Kielbasa if you can’t find a good Andouille)
- Meat from 1 Rotisserie Chicken
- 2 cups Shrimps , pre-cooked
- cooked white rice for serving
- For the Roux*:
- In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience–when it’s finished it should be as dark as chocolate and have a soft, “cookie dough” like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
- In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
- Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
- Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.
- Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste. Add chicken, sausage, and shrimp.
- At this point taste it and add more seasonings to your liking–salt, pepper, chicken bullion paste, garlic, more Cajun seasoning or more chicken broth–until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)
Instant Pot Bang Bang Chicken I love my Instant Pot, so I’m always looking for different things to make. This one comes out really good. Since hubby and I aren’t real big on the hot spicy stuff, I cut way back on the Siriracha sauce. […]
Green Chili Chicken & Rice Casserole This is really good for a weeknight supper. Green Chili Chicken & Rice Casserole Recipe Type: Casserole Cuisine: American Author: Marsha Powell Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: 4 Ingredients 1 box […]
Chicken Caesar Salad Pitas
These are just perfect for a light lunch.
- 2 large chicken breasts
- 1 head romaine lettuce
- 1/2 cup croutons
- 1/2 cup shredded parmesan cheese
- 1/2 cup caesar dressing
- 4 pitas
- Season chicken all over with salt and pepper.
- Cook chicken thoroughly on a grill over medium high, or on the stove top.
- Allow chicken to rest for about 5 minutes, then cut into bite sized pieces.
- Cut lettuce into 1 inch sized pieces.
- In a large mixing bowl, add chicken, lettuce, croutons, and parmesan cheese.
- Pour caesar dressing over the top and toss all the ingredients together to fully coat them with the dressing.
- Place about a cup of salad mix into the pita pocket, or center of the pita and fold.
Mediterranean Chicken Salad This is so good. It’s a great main dish salad. Personally, I don’t like spinach, so I use romaine lettuce. Mediterranean Chicken Salad Recipe Type: Salad Cuisine: American Author: Marsha Powell Prep time: 20 mins Total time: 20 mins Serves: 6 Ingredients […]
Instant Pot Skinny Garlic Chicken This one looks really good. I’ll have to try this real soon. Instant Pot Skinny Garlic Chicken Recipe Type: Entree Cuisine: American Author: Marsha Powell Prep time: 10 mins Cook time: 12 mins Total time: 22 mins Serves: 4 Recipe […]
Chicken Cabbage Stir Fry
This is so good. You can add as many or as few veggies as you like. I usually put in as many as I have.
- 3 chicken breasts, cut in strips
- 1 tsp. vegetable oil
- 3 cups cabbage, shredded
- 1 Tbsp. cornstarch
- 1/2 tsp. ginger
- 1/4 tsp. garlic powder
- 1/2 cup water
- 1 Tbsp. soy sauce
- Veggies: carrot strips, chopped onion, mushrooms, pea pods, green & red peppers, bamboo shoots, water chestnuts, bean sprouts
- 4 ounces cooked vermicelli
- Fry chicken strips over med-high heat until done. (Or use leftover chicken)
- Saute cabbage and onion for 2 or 3 minutes. Add whatever veggies you want.
- Mix cornstarch with seasonings. Add water and soy sauce. Mix until smooth.
- Pour over veggies and chicken. Cook until thickened. Stir in noodles.
Dirty Rice with Shrimp This recipe is great with my go-to side dish – a big green salad. Dirty Rice with Shrimp Recipe Type: Entree Cuisine: Cajun Author: Marsha Powell Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Serves: 6 Ingredients […]
Sheet Pan Chicken Fajitas These come out so good. They’re easy to make and healthy, too. Sheet Pan Chicken Fajitas Recipe Type: Entree Cuisine: Mexican Author: Marsha Powell Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 4 Ingredients 3 boneless […]
Chicken Parmesan Meatballs
Here’s another really good Italian recipe. This one is made lighter with ground chicken instead of beef. So, you can include it in that healthy diet. These are great served over spaghetti or served alongside the Italian Stuffed Shells.
- 1 lb ground chicken
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/2 cup Panko breadcrumbs (and about 3/4 cup more for rolling)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasonings
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon crushed red pepper
- 1/4 cup olive oil, divided
- 1 (26 ounce) jar marinara sauce
- 1/2 cup shredded mozzarella
- In a large bowl, mix together the chicken, egg, Parmesan cheese, breadcrumbs, garlic powder, Italian seasonings, salt, pepper, and red pepper. Roll into 1 1/2 inch balls.
- Heat 2 tablespoons oil in a large oven-safe skillet over medium heat. Roll half of the meatballs in Panko breadcrumbs and brown them on each side in the oil. Add more oil if needed as you go. Remove from the pan and set aside. Wipe out any Panko breadcrumbs and heat the remaining 2 tablespoons of olive oil over medium heat. Roll the remaining meatballs in Panko breadcrumbs and brown on each side. Remove from pan.
- Preheat oven to 350 degrees. Pour marinara sauce in the oven-safe skillet (or any baking dish will do) and place the meatballs on top of the sauce. Bake meatballs for 20 minutes sprinkling the mozzarella on top for the last 5 minutes of baking.
Four Cheese Pasta with Chicken This is one of my favorites. I used a tubular pasta instead of the penne. My picture doesn’t show the tomatoes because I didn’t have all that’s called for. I skipped the breadcrumb topping. Four Cheese Pasta with Chicken Recipe […]
Instant Pot Chicken Noodle Soup I love chicken noodle soup and not just when I’m ill. I usually have some warm, crust bread with mine. Instant Pot Chicken Noodle Soup Recipe Type: Soup Cuisine: American Author: Marsha Powell Prep time: 10 mins Cook time: 20 […]
New England Chicken Pot Pie
I love pot pies. They’re easy to put together and so nice and warm on a cold day.
- 2 tablespoons butter
- 2 medium onions, diced
- 1 celery rib, diced
- 1 large carrot, diced
- 3 cups cubed (1-inch) cooked chicken
- 1 1/2 cups fresh or frozen green peas
- 1 cup diced fresh mushrooms
- Salt and freshly ground black pepper
- 1/4 cup vegetable shortening
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup half-and-half
- Biscuit Crust:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup chilled vegetable shortening
- 1 cup whole milk
- Grease a 2-quart casserole.
- Make the filling: Melt the butter in the casserole over medium heat, add the onions, celery, and carrot, and stir until the vegetables soften, about 5 minutes. Stir in the chicken, peas, and mushrooms, season to taste with salt and pepper, and set aside.
- In a heavy medium saucepan, melt the shortening over medium heat, sprinkle the flour over the top, and stir constantly for 3 minutes; don’t let the roux color. Remove from the heat and gradually add the broth and half-and-half, stirring constantly until well blended. Return the mixture to the heat and cook, stirring constantly, until the sauce thickens. Pour over the chicken and vegetables in the casserole.
- Preheat the oven to 425.
- Make the biscuit crust: In a medium bowl, whisk the flour, baking powder, and salt together. Add the shortening and cut it in with a pastry cutter or rub it into the flour with your fingertips until the mixture is mealy. Add the milk and stir just until the dough forms a ball. Transfer to a lightly floured work surface, knead about 8 times, then pat the dough out about 1/3 inch thick. Cut the dough to fit the top of the casserole, drape it over the filling, and secure the edges by crimping them. Cut a few vents in the top with a sharp knife and bake until the crust is nicely browned and juices are bubbling up through the vents, about 25 minutes.
Instant Pot Cajun Rice with Chicken & Sausage I grew up in Massachusetts. During my lifetime I’ve lived in alot of different places. One of them was on the Gulf Coast close to New Orleans. While there, I learned how to cook Cajun foods. I […]
Roasted Lemon Chicken This chicken is good anytime. It’s perfect for your Hanukkah celebration. Roasted Lemon Chicken Recipe Type: Entree Cuisine: Hanukkah Author: Marsha Powell Prep time: 10 mins Cook time: 90 mins Total time: 1 hour 40 mins Serves: 6 Ingredients 1 whole broiler/fryer […]
Creamy Chicken Vegetable Chowder
My favorite soups are the creamy ones and this one fits the bill.
- 1 tablespoon olive oil
- 1 red onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 3 potatoes, diced
- 3 carrots, diced
- 2 quarts chicken broth
- 1 pound skinless, boneless chicken breast halves – chopped
- 1 (1 ounce) package ranch dressing mix
- 1 teaspoon crushed red pepper flakes
- salt to taste
- ground black pepper to taste
- 1/2 pound processed cheese food, shredded
- 1 (16 ounce) package frozen green beans
- 1 (15 ounce) can whole kernel corn
- 1/4 cup butter
- 1/4 cup all-purpose flour
- Heat the oil in a large pot over medium heat. Stir in onion, garlic, and red bell pepper; cook until tender. Mix in potatoes, carrots, and chicken broth. Bring to a boil. Reduce heat to low and simmer 20 minutes.
- Stir chicken into the pot. Season soup with ranch dressing mix, crushed red pepper, salt, and pepper. Stir in processed cheese until melted. Mix in green beans and corn just before making the roux.
- Melt butter in a skillet over medium heat and stir in flour to form a thick, golden brown roux. Mix into the soup to thicken. Continue cooking 5 minutes. Serve.
Creamy Chicken Noodle Soup This is so good. The perfect soup to warm you up on a cold day. Creamy Chicken Noodle Soup Recipe Type: Soup Cuisine: Amerian Author: Marsha Powell Prep time: 30 mins Cook time: 30 mins Total time: 1 hour Serves: 6 […]