October 2010 Weddings
heathbar10210
member
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Show me your...
favorite chicken recipes! I seem to be making the same chicken meals over and over again. I want to try some new recipes so ladies share your favorite chicken recipes! TIA!
Re: Show me your...
Here are some that are often in our rotation..
http://iamtanalicious.blogspot.com/2011/08/creamy-slow-cooker-mexican-chicken.html
http://savorysweetlife.com/2010/08/salsa-verde-chicken-with-herbed-cornmeal-dumplings/
http://southernfood.about.com/od/crockpotchicken/r/r80429g.htm?r=et
http://joelens.blogspot.com/2011/04/baked-teriyaki-chicken.html
White Chicken Chili:
Ingredients
3
pounds
beans
canned
2
pounds
chicken breast
skin, bone
1
tablespoon
olive oil
4
each
garlic cloves
mince
2
medium
onions
chop
2
teaspoons
cumin
ground
1/16
teaspoons
cloves
ground
1/4
teaspoon
cayenne pepper
1
teaspoon
oregano
ground
8
ounces
green chili peppers
mild, chopped
4
cups
chicken broth
or broth
20
ounces
monterey jack cheese
grated
1
x
sour cream
1
x
jalapeno peppers
canned, chopped
** We used white kidney beans (2 cans), 7 oz. can of green chilis, and most of one bag of Monterey jack cheese (left enough to be able to put a little on top w/ the sour cream and jalepenos)
Directions
Place chicken in large sauce pan.
Add cold water to cover and bring to simmer.
Cook until tender, approximately 15 to 20 minutes.
Remove from saucepan and dice into 1/2 inch cubes.
Using the same pan discard water and heat oil over medium heat.
Add onions until translucent.
Stir in garlic, chilies, cumin, cayenne pepper, oregano and cloves.
Saute for 2 to 3 minutes.
Add chicken, beans, stock and 12 oz cheese; let simmer for 15 minutes.
Ladle into large bowls and top with 1 oz chese.
Serve with a side of sour cream and chopped jalapeno peppers.
Oh I don't have a recipe, but I do love chopping up chicken and tossing it in a stir-fry with a bunch of veggies. Or chicken lo-mein.
Or Dave makes Chicken parm. a lot.
Asian Glazed Drumsticks
seriously yummy, especially when you're craving that asian food flavor
Grilled Chicken with Spinach and Melted Mozzarella
to die for - and its quick and easy!
Coconut Chicken Salad
also to die for! i dont like honey mustard so i always sub it out for something else, usually balsamic vinaigrette. also - the coconut chicken is good just as chicken tenders, not on top of a salad!