Pistachio Crusted Chicken

Pistachio Crusted Chicken Recipe

Serves: 4

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Ingredients

• ¾ cup shelled pistachios
• ¾ cup Italian seasoned Panko bread crumbs
• 4 boneless, skinless chicken breasts
• 3 tbsp. honey mustard
• Cooking spray

Instructions

1. Preheat the oven to 400 degrees.
2. Place the pistachios in a food processor and pulse until they turn into small crumbs. Pour the pistachios into a shallow dish. Add the panko and toss to combine.
3. Pat any excess moisture off of the chicken breasts using paper towels. Brush the honey mustard onto both sides of the chicken breasts (or you could rub it on if you don’t have a brush). One at a time, place a chicken breast into the dish with the pistachio mixture. Press the pistachios into the chicken until the chicken is well coated on all sides. Discard the extra pistachio mixture.
4. Place the chicken on a baking sheet that has been sprayed with cooking spray or lined with parchment paper. Bake until the chicken is cooked through and juices run clear (about 25 to 35 minutes, depending on the thickness of the chicken breasts).

Notes

I used chicken breasts that were about 1-1/2 inches thick. Don't use chicken breasts that are too thick. Otherwise, they will take longer to cook and the nuts may burn.

Chicken Bacon Ranch Pasta Salad

 

Chicken Bacon Ranch Pasta Salad:

• 12 ounce pack Spiral pasta ( I used Wacky Pack Veggy Spiral Pack)
• 3 chicken breast, chopped
• 1 cup shredded cheddar cheese
• 1 chopped tomato, or a handful of cherry tomatoes chopped in half
• 6 pieces bacon, cooked hard and crumbled
• 1 zucchini shredded
• 1 tomato chopped or a handful of cherry tomatoes cut in half

COPYCAT RANCH DRESSING INGREDIENTS:

• 1 pack Ranch Dressing (the original recipe called for 1 teaspoon dry Ranch dressing Buttermilk Recipe)
• 1 cup Mayonnaise
• 1/2 cup buttermilk
• 1/4 teaspoon black pepper
• 1/8 teaspoon paprika
• 1/8 teaspoon garlic powder

Here’s what you do:

COPYCAT OUTBACK RANCH DRESSING:

• Mix together the mayonnaise, buttermilk, Ranch dressing pack, pepper, paprika, and garlic powder.
• Refrigerate
• Makes 1-1/2 cups and I used it all in this pasta salad.

CHICKEN BACON RANCH PASTA:

• Season chicken with salt and pepper and bake for 30 minutes in the oven 350 degrees.
• Cut the chicken breast up into bite sizes,
• Cook the pasta according to the package directions.
• In a large bowl, combine the chopped chicken, cooked and drained pasta, ranch dressing, shredded cheese, chopped tomatoes, zucchini, and 6 pieces of bacon cooked hard and crumbled.
• Mix well and serve or refrigerate.

Spicy Honey Chicken

Ingredients:

8 boneless skinless chicken thighs, about 2lbs (Yes, Thighs!!)
everyone is always asking me if they can use breasts for this. Sure you can, but I’m tellin’
ya right now it’s better with thighs.

2 t vegetable oil

Rub

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

Glaze
1/2 C Honey
1T Cider Vinegar

Instructions:

Combine the rub spices in bowl and mix well.

Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces.Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

I’m gonna warn you that this can make a hot mess, literally. It’s sugar, and it’s gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff.

If you don’t have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

Remember how I had you reserve that extra couple tablespoons of glaze? Ya, drizzle that on top now. Your taste buds will thank you.

Alice Springs Chicken like Outbacks

Ingredients

Honey Mustard Marinade

½ C Dijon mustard

½ C honey

1 ½ tsp vegetable oil

½ tsp lemon juice

4 skinless boneless chicken breast halves

1 Tbl vegetable oil

2 C sliced mushrooms (10 to 12 mushrooms)

2 Tbl butter

salt

pepper

paprika

8 slices of bacon, cooked

1 C shredded Monterey jack cheese

1 C shredded cheddar cheese

2 tsp finely chopped parsley

Instructions:

1. Use an electric mixer to combine Dijon mustard, honey, 1 ½ tsp vegetable oil, and lemon juice in small bowl.  Whip the mixture about 30 seconds.
2. Pour about 2/3s of marinade over the chicken breast and marinate them, covered, in the refrigerator about 2 hours.  Chill the remaining marinade until later.
3. After the chicken has marinated, preheat the over to 375 degrees F. and heat up an oven proof frying pan large enough to hold all four chicken breasts and 1 Tbl oil over medium heat.  (if you don’t have an oven proof skillet transfer chicken to a baking dish after searing for baking.)  Sear the chicken in the pan for 3 to 4 minutes per side until golden brown.  Remove the pan from heat but keep the chicken in the pan.
4. In a small frying pan sauté the mushrooms in butter
5. Brushed each seared chicken with a little of the reserve honey mustard marinade (not what the chicken had been sitting in), being sure to save a little extra to serve on the side later.
6. Season the chicken with salt, pepper, and a dash of paprika.
7. Stack 2 pieces of cooked bacon crosswise on each chicken breast
8. spoon the sautéed mushrooms onto the bacon, being sure to coat each breast evenly.
9. Spread a ¼ C Monterey jack cheese into each breast followed by ¼ C  of cheddar.
10. Bake the prepared chicken breast for 7 to 10 minutes or until cheese  is thoroughly melted and starting to bubble.
11. Sprinkle with parsley and serve with the honey mustard marinade.
12. note: we serve over mash potatoes and leave off the mushrooms.

Twice Baked Potatoes

Ingredients

4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.

Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.

Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.

Slow Cooked Beef Stew

Original recipe makes 12 servings Change Servings

• 3 pounds cubed beef stew meat
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt, or to taste
• 3 tablespoons olive oil
• 1 cup baby carrots
• 4 large potatoes, cubed
• 1 tablespoon dried parsley
• 1 teaspoon ground black pepper

• 2 cups boiling water
• 1 (1 ounce) package dry onion soup mix
• 3 tablespoons butter
• 3 onions, sliced
• 1/4 cup red wine
• 1/4 cup warm water
• 2 tablespoons all-purpose flour

Directions

1. Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat.
2. Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.
3. In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.
4. Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.

Grown Up Mac and Cheese

Total Time:

1 hr 10 min

Prep

10 min

Cook

1 hr 0 min

Yield:

2 servings

Level:

Easy

Ingredients

• 4 ounces thick-sliced bacon
• Vegetable oil
• Kosher salt
• 2 cups elbow macaroni or cavatappi
• 1 1/2 cups milk
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 4 ounces Gruyere cheese, grated
• 3 ounces extra-sharp Cheddar, grated
• 2 ounces blue cheese, such as Roquefort, crumbled
• 1/4 teaspoon freshly ground black pepper
• Pinch nutmeg
• 2 slices white sandwich bread, crusts removed
• 2 tablespoons freshly chopped basil leaves

Directions

Preheat the oven to 400 degrees F.

Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Note: I didn't use individual dishes.  I used a 9x9 pan.
 

Baked Chicken In a Sweet BBQ Sauce

Original recipe makes 4 servings

Ingredients:

1/2 cup prepared barbecue sauce

1/4 cup soy sauce

1/4 cup red wine

1/4 cup maple syrup

1 tablespoon chili powder

1 tablespoon dry mustard powder

1 tablespoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin

4 skinless, boneless chicken breast halves

1 tablespoon cornstarch

1 cup water

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Whisk together the barbecue sauce, soy sauce, red wine, maple syrup, chili powder, dry mustard powder, garlic powder, onion powder, and cumin in a bowl until thoroughly combined.
3. Place the chicken breasts into a 9x13-inch baking dish, and pour the sauce over the chicken. Turn the chicken pieces over in the sauce to coat both sides.
4. Bake in the preheated oven until the chicken is no longer pink and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of a breast should read 160 degrees F (70 degrees C). Remove the chicken from the baking dish, and keep warm.
5. Pour the remaining sauce into a saucepan, place over medium heat, and bring to a boil. Whisk the cornstarch and water together in a small bowl until smooth. Whisk the cornstarch mixture into the sauce; reduce heat to a simmer, and allow the sauce to thicken, whisking constantly. Return the chicken to the dish, and pour the thickened sauce over the chicken to serve.

 

BBQ Sandwiches

I use left over roast beef from a pot roast the night before. Place beef in a saucepan and warm. Add BBQ (our favorite is Bill Johnson's) and heat through. Serve on whole wheat buns with cheese.

Notes: Super easy, I just need to remember we like it!

Pot Roast with Veggies

Place roast in crock pot with 1 can of beef consume soup and one packet of dry beefy onion soup mix. Add enough water to cover most of the roast. Cook on low for 6 hours. For the last few hours add potatoes, carrots, and green beans.

Notes: This is one of my favorite dinner from growing up. I just didn't want to forget about it. Not much of a recipe. After we eat I usually pull the veggies out of the crock pot and let the leftover roast cook on low the rest of the evening. Then we use it for BBQ sandwiches the next night. Also super delicious!

Chicken Salad Croissants

Ingredients:
4 cups cooked and cubed chicken breast
1 cup shopped celery or water chestnuts
2 tsp grated onion or finely chopped green onion
1 20 oz can pineapple tidbits, drained
1/2 cup seedless red or green grapes, cut in half
2/3 cup mayonnaise
1 tsp salt
1/8 tsp pepper
20 small croissants

Directions:
Combine chicken, celery, onion, pineapple, and grapes in a large bowl. In a separate bowl, mix together mayo, salt, and pepper. Fold dressing into chicken mixture until well coated. Makes 8 cups filling and fills 20 small croissants.

Notes: We have on large croissants and have this for dinner, usually for a picnic or camping. Sometimes I add craisins instead of grapes. Pecans are great in it too. We add to our sandwiches lettuce, tomato, cucumber, and cheese

Chicken Pot Pie

Crust:
2 cups all purpose flour
1/2 tsp salt
1/2 cup finely shredded Cheddar cheese
2/3 cup shortening
1 Tbsp cold butter
3-4 Tbsp cold water

Combine the first three ingredients in a bowl. Cut up the shortening and butter and add to the bowl. With your fingers squish the butter and shortening into the flour mixture. Add the water and combine to make a ball of dough. Cut the ball into 2 pieces, one larger than the other and put in the refrigerator.

Filling:
1 cup diced peeled potatoes
1/2 cup sliced carrots
1/3 cup chopped celery
1/4 cup chopped onion
1 clove garlic minced
1 Tbsp butter
1 cup chicken broth
2 Tbsp flour
1/2 cup milk
1 1/2 cup cooked chicken
1/2 cup frozen peas, thawed
1/2 cup frozen corn, thawed
1 Tbsp salt
1 Tbsp pepper

Saute the first 5 ingredients with the butter for 5-6 minutes. Add the broth, cover and cook for 10 minutes or until vegetables are tender. In a bowl combine flour and milk. Whisk until smooth.Gradually add milk to the veggie mixture. Stir for 2 minutes. Add all remaining ingredients and let simmer for 5 minutes longer.

Roll out the larger dough ball to fit in a 9 in pie plate and transfer it to the pie plate. Trim the dough even with the edge. Pour in filling into the crust. Roll out the second smaller dough ball to fit the top of the pie and place it over the filling. Pinch ends together. Cut slits in the top and bake at 350 for 35-45 minutes.

Stuffing and Chicken Casserole

Ingredients:

4 chicken breast
one chicken flavored stuffing box
one tub of sour cream
2 cans of cream of chicken soup
one can of Italian style green beans- drained

Directions:
Boil and shred the chicken
Make the stuffing as the box tells you to
Mix together the chicken, 1/2 of the cooked stuffing, sour cream, soup, and green beans
Put into a casserole dish and put the other 1/2 of the stuffing on top
Bake at 350 for 35 minutes

Notes: we add other veggies to this too

Easy and Tender Baby Back Ribs

1 rack of baby back ribs
1 bottle of BBQ Sauce

This is the best way I have found to make baby back ribs that are probably the best tasting ribs I have ever tasted, and the method is so simple that anyone can do it.

First, buy a rack of ribs, and cut it into about 3 chunks, so that it will fit into a pot. Fill the pot with water and bring it to a boil.

Place the ribs sections into the pot and boil it for 45 minutes.

After the ribs boil for 45 minutes, take them out and place them in a large rectangular casserole baking dish and smother them with BBQ sauce.

Cover them with tinfoil and refrigerate for several hours. Remove from refrigerator and cook them in the oven on 250°F for 3 hours, then remove the tinfoil from the top, and broil them for 5-10 minutes for a crispy top.

If you don't want to broil them, put them on a hot grill for several minutes and grill until top is crispy.

The only thing about this recipe is that it takes planning. I usually boil them on Saturday night, put BBQ sauce on them, cover and refrigerate, then take them out on Sunday morning and put them in the oven.

This way, I have a nice meal for Sunday afternoon.

Notes: Kai boiled then wrapped in tin foil with BBQ sauce (bill johnsons) and refrigerated over night. That next afternoon he baked with the ribs still in the tin foil. After that he put them on the grill for a short while.