Summer Grilling Recipes

It's that time again! Summer is almost here and tons of grills will be fired up and ready to go. This summer I will be adding some of our family favorites. From my brother Chris' burgers and chicken on the grill, to my mom's easy store macaroni salad. So look for these recipes coming up with the next week. We will also be including some grills tips from Chris on how to use your charcoal grill without lighter fluid. 

Chicken Parmeatballs

I have made and eaten several different kinds of party meatballs. Either with sausage or beef. Never chicken though. So here is a recipe I hope you will enjoy and make for your next party that you plan. These taste just like Chicken Parmesan!

CHICKEN PARMEATBALLS

1 pound of ground chicken meat ( you could use turkey )
3/4 cup of Italian seasoned breadcrumbs
1 cup of freshly grated Parmesan cheese
3 cloves of garlic crushed or pressed
1 small onion finely grated
2 tablespoons plus 1 cup of marinara sauce ( you can make your own or store bought )
1/2 tablespoon of dried Italian seasoning
2 tablespoons of fresh chopped parsley
2 tablespoons of fresh chopped basil
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1 large egg beaten
1 cup of shredded Italian blend cheese

Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Set the 1 cup of marinade and the shredded cheese aside for now. In a large bowl mix the other ingredients together but do not over mix the meat mixture. Then scoop out enough mixture to make a small meatball. Rough a tablespoon size. You can use a tablespoon scoop if you have one. Put your meatballs on the baking sheet and bake for 16-18 mins till light brown. Take the meatballs out. Set your oven to broil. Drizzle the 2 tablespoons of marinara over each meatball and a little bit of the shredded cheese. Put back under the broiler. Broil for 2-3 mins till cheese is melted then serve with marinara. Enjoy these yummy meatballs!!!

Makes about 48 meatballs.

Chicken Crunch

It's rainy and chilly here in New York and I do not feel like cooking. So I am going to make it easy on myself. It is so nice to have all the ingredients to make a recipe without having to go out when the weather is wonky...yes I said wonky.

Here are the ingredients you will need for Chicken Crunch:


2 tablespoons of flour
1 1/2 cups of herb flavored stuffing crushed to crumbs
1 can of cream of condensed cream of chicken soup
1/2 cup of milk
1 1/4 pounds of boneless, skinless chicken breast halves
2 tablespoons of melted butter

This is where you would now preheat your oven to 400 degrees. I bet I am not the only one who forgets this sometimes. Especially if you are in a hurry.

Place the crushed stuffing mix on a plate. Stir 1/3 of the soup and 1/4 cup of the milk together in a shallow dish.

Coat the chicken breast with flour. This helps the coating stick. Then dip the chicken into the soup mixture then coat the chicken with the stuffing mix. Place the chicken on a baking pan and drizzle with the melted butter. Bake for 20 minutes or more depending on your oven. Our oven is wonky..So we have to keep an eye on things. It's old and should be retired soon.

When its almost ready heat the remaining milk and soup in a saucepan. We sometimes add cheddar cheese too and serve chicken topped with the sauce.

This is a quick recipe. Try this and see if your kids will like it. Hope you enjoy!

Chicken and Onions

                                                 Here is my recipe for Chicken and Onions

Chicken And Dumplings Slow Cooker Style

Since today is really chilly and nasty out I think I will be making one of my family's favorites. Good ole chicken and dumplings. There are many different versions of this wonderful comfort food. So you can either make this one or one your mom or grandma made. It's all about comfort today and that's what counts.

Ingredients:

2 Tablespoons Butter
4 Boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 Cans of Cream of Chicken Soup
2 Small Packages Grands Jr Biscuits (10 biscuits) torn into pieces
Some Fresh Parsley
Some Flour

Directions
1. Place the chicken, butter, soup, and onion in your greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes. The last 10 mins throw in the parsley. Serve in the biggest bowls you can find because you are gonna wanna eat alot of this! Yummy! Enjoy!

Easy Cheesy Chicken Tenders

Cheesy Chicken Strips

Ingredients:
4 boneless, skinless chicken breast halves (1 1/4 pounds)
2 cups cheese-flavored crackers, crushed (1 cup)
1/2 cup finely shredded cheddar cheese (2 ounces)
1 egg
BBQ sauce, ketchup, or ranch dressing, to dip in.


Directions:

Heat oven to 400 degrees Fahrenheit. Spray jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with cooking spray. Cut chicken lengthwise into 1/2 inch strips. Mix crushed crackers and cheese in large resealable plastic bag. beat egg in large bowl; add chicken strips to egg and toss to coat. Remove chicken from egg, allowing excess to drip off; place chicken in bag of cracker mixture. Seal bag and shake to coat evenly with cracker mixture. Place chicken strips in single layer in pan. Bake uncovered 10 to 12 minutes or until no longer pink in center. 

Bacon Chicken Quesadillas

I decided to go with something easy and delicious to make and looked in my frig and pantry and had all these ingredients. These were actually quite good with the biscuits than the tortillas. I will be posting a simple recipe for regular chicken quesadillas made with tortillas soon.These were good with some tortilla soup we had leftover from a local mexican restaurant we went to. 

INGREDIENTS

1

container (8 oz) sour cream

4

green onions, thinly sliced (4 tablespoons)

1

package (1 oz) ranch dip mix

1

cup chunky-style salsa

1/4

cup Smucker’s® Peach Preserves

3

tablespoons chopped fresh cilantro

1/4

lb sliced roasted chicken (from deli), chopped

3/4

cup shredded Mexican cheese blend or crumbled queso blanco cheese (3 oz)

8

slices precooked bacon, chopped

1

can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)

DIRECTIONS

1In small bowl, mix sour cream, 1 sliced green onion and 1 tablespoon of the ranch dip mix. In another small bowl, mix salsa, preserves and 1 tablespoon of the cilantro.2Heat closed medium-size contact grill for 5 minutes; spray grill plates with Crisco® Original No-Stick Cooking Spray. Meanwhile, in medium bowl, mix chicken, cheese, bacon and remaining green onions, cilantro and ranch dip mix.3Separate dough into 8 biscuits; press or roll each into 5-inch round. Place 1/4 cup chicken mixture on one side of each biscuit round. Fold biscuit over filling; press edges to seal.4Place biscuits, two at a time, on grill; close grill. Cook 2 to 3 minutes or until golden brown. Cut each quesadilla into 3 wedges. Serve with sour cream and salsa mixtures.
If you dont have a grill you can use a waffle iron or even a regular frying pan and then put a cast iron pan on top to press..make sure the bottom of the cast iron is sprayed also.

Slow Cooker Chicken Chowder

 I got this recipe from Beth over at Cooking and Crafting   She is a wonderful person and love her recipes. She also has a youtube channel here.  Please subscribe to her. She not only does recipes but crafts too.


1 1/4 pounds boneless skinless chicken breast halves or turkey, cut into 1-inch pieces
8 small new red potatoes, cut into 1-inch pieces
1 large (1 cup) onion, chopped
1 (16-ounce) package frozen mixed vegetables
2 (14-ounce) cans chicken broth
1 1/2 teaspoons dried marjoram leaves
1 teaspoon garlic salt
1/2 teaspoon dried thyme leaves
1 cup half and half
2 tablespoons cornstarch
1 (8-ounce) container onion and chive-flavored cream cheese, softened

Directions Combine all chowder ingredients except half & half, cornstarch and cream cheese in slow cooker. Cover; cook on Low heat setting for 6 to 8 hours, or High heat setting for 4 to 5 hours or until potatoes are tender.

Combine half & half and cornstarch in small bowl until smooth; gradually stir into chicken mixture. Cover; cook on High heat setting for 15 to 30 minutes or until mixture is thickened.

Just before serving, stir cream cheese into chowder until melted.

Creamy White Chili

I have begun to realize that I could do so much better at organizing if I just wasn't so much of a procrastinator. Now that I have decided to crack down on some of my goals this year ( organization being one of them ) things are coming into place. Going through some stuff in a box I found my favorite White Chicken Chili recipe. I have not made this in years because I had lost the recipe.

1 lb of boneless skinless chicken breast ( you could use thighs too or both ) cut into bite size pieces
1 medium onion diced small
1 1/2 teaspoons of garlic powder
1 tablespoon of vegetable oil
2 cans ( 15 1/2 ounces each ) of great northern beans rinsed and drained
1 can ( 14 1/2 ounces ) of chicken broth
2 cans ( 4 ounces each ) chopped green chilies 
1 teaspoon of salt
1 teaspoon of ground cumin
1/2 teaspoon of black pepper
1 teaspoon of dried oregano
1 cup of sour cream ( 8 ounces )
1/2 cup of heavy whipping cream
In a large saucepan saute chicken onion and garlic powder in oil till chicken is no longer pink. Add the beans, broth, chillies, and seasonings. Bring to a boil. Reduce heat simmer uncovered for 30 mins stirring occasionally. Remove from heat and stir in sour cream and heavy cream. Serve.

Golden Oven Fried Chicken

I absolutely love how easy this chicken is. And its really great tasting too. I put a little bit of white cornmeal in with the flour and some italian seasoning and onion powder. I am sure you can play around with the flavors. I also let it soak in the salt water with some apple cider vinegar for about 4 hours..very moist.
I have been enjoying these recipes from usafireandrescue. They are very easy and taste very good. This is the first one I have made from their youtube site.

Club Pasta Salad

I was going through my recipes that I have cut out of magazines over the years. I really do need to organize my recipes better...My genealogy stuff is all in loose leaf binders and all organized and my recipes are all over the place..lol...
Anyways I came across this salad a few weeks ago and tried it and it is so good. 

California Club Pasta Salad

• 1 c. mayonnaise ( I use Dukes but then again I live down south but please do not use Miracle Whip! )
• 1/2 c. sour cream
• 1 t. Italian seasoning
• 1 t. salt
• 1/2 t. black pepper
• 1/2 lb. turkey breast cutlets, fully cooked, cubed and cooled ( or you can use chicken )
• 1/2 lb. grape or cherry tomatoes, sliced in half
• 1 lb. pasta, cooked, rinsed in cold water and drained
• 1/2 lb. bacon, diced and cooked, cooled
• 1 avocado, peeled and diced
• 1/2 – 1 c. sprouts, rinsed
• Salt and pepper, to taste

1. In a large mixing bowl, stir together mayonnaise, sour cream, Italian seasoning, salt and pepper. Stir in cooled turkey breast and sliced tomatoes. Add the rest of the ingredients saving the avocado last. Rinsed pasta, toss to combine and refrigerate.

Doesn't this look good?

Popover Chicken

We all learn from the best. I consider my Mom the best. Not at just being a mom but even my best friend. From my childhood I remember a few recipes she made that have stuck in my head all these years and one is her popover chicken. It's a recipe she didn't make that often so it was always tucked away some where. Sadly the last time she tucked it away, it was tucked away real good and hasn't been found in quite some time. So with looking for it or a similiar recipe we came up with this one and it is really very close...

Popover Chicken

Serves/Makes:   4
 

Ingredients:
1 chicken (3 lb size), cut into pieces
3 tablespoons flour
Salt and pepper to taste
2 tablespoons shortening
***Batter***
2 cups flour
1 teaspoon salt
5 eggs
2 cups milk
2 tablespoons melted butter




Directions:

Preheat oven to 425 degrees. Wipe pieces of chicken dry. Mix flour, salt and pepper. Put on plate or wax paper. Lightly coat each piece of chicken with flour mixture.

Melt shortening in skillet. When very hot, add chicken pieces and brown on all sides. Remove to paper towels and pat free of excess oil.

Grease 13 x 9" deep baking dish (3 quart). Place in oven while mixing popover batter:

In large bowl, mix flour with salt. Make well in center of flour and drop eggs into well. Beat eggs lightly, barely incorporating flour.

Add milk and melted butter and beat only until batter is well blended. Pour batter into very hot baking dish. Put pieces of browned chicken on top. Put dish back in oven and bake 30 minutes.

Reduce heat to 325 degrees. Bake 10 minutes more or until batter is golden brown.

Hot Chicken Casserole

Casseroles are comfort food. And we all love comfort food. This chicken casserole I found in an old southern cookbook.

Hot Chicken Salad Recipe

Ingredients
* 2 cups - diced chicken (pre-cooked)
* 2 cups - chopped almonds
* 2 cups - celery (chopped)
* 1 cup - cracker crumbs
* 6 - chopped hard boiled eggs
* 2 cans - creamed chicken soup (undiluted)
* 4 tablespoons - lemon juice
* 1 cup - mayonnaise
* Salt and pepper to taste
Directions
Mix and place in greased casserole and bake for 40 minutes at 350.

Chicken Breasts With Feta Cheese Sauce

For all you feta cheese fans this is an absolute must try. Very easy dish to prepare plus it just taste so darn good. You can serve this with a simple salad and buttered noodles. For left overs simply cut up the chicken and stuff in a pita shell with lettuce, tomato, red onion and some black olives. Add a little more feta and sauce if you have some extra. Absolute yummyness.
Ok here are the ingredients:

2 Tbs  vegetable oil
6	chicken breasts, boneless and skinless
1 Tbsp	butter
1 Tbsp	flour
12 oz	evaporated skim milk
1 Tbsp	chives,dried or fresh minced
3/4 c	crumbled feta cheese

Directions

1  Using 2T of olive oil which you put in a pan on medium heat until hot.

2  Add chicken, and cook 7 minutes on each side until done.

3  Set aside and keep warm.

4  Melt butter in a small saucepan over medium heat, add flour.

5  Cook 1 minute stirring constantly with a wire whisk.

6  Gradually add milk, stirring constantly.

7  Stir in chives.

8  Reduce heat to medium-low and cook, stirring constantly, 3 minutes or until thickened and bubbly.

9  Add cheese, and stir until cheese melts.

10 Spoon over chicken.