July 2009 Weddings
Kate&Mark
member
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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.
Belated Chicken Swap Roundup!
I was preoccupied on Friday - sorry!
What did you make? How did it turn out?
Re: Belated Chicken Swap Roundup!
I had Tara's Bacon Cheeseburger chicken: http://www.kevinandamanda.com/recipes/dinner/bacon-cheeseburger-chicken.html
SO GOOD! I made it on a night I really wanted a burger and it totally hit the spot - and was a little lighter because I used reduced fat cheese and dressing.
I'll totally make this again.
Kate's Recipe Box || Relatively Bookish
I had Cole's chicken and cheese lasagna roll-ups. She suggested using alfredo rather than marinara, which I did. I actually served these for a low-key dinner party last weekend, and I had made a red sauce pasta dish too, so I thought the alfredo with these would go well with the meal. They were a big hit with everyone! The alfredo actually made it a little too rich for me, but I'm having trouble eating anything rich right now, so I wouldn't trust my judgement. My non-pregnant self would have loved them, and everyone else did too!
http://www.ivillage.com/chicken-and-cheese-lasagna-roll-ups/3-r-60638
I made Brit's Honey Lime Chicken
Recipe at the end.
I pretty much followed the recipe. I was home for break so I was able to shake up the marinade during the day -- I did make it in the morning for that night (because DH was supposed to go to the store and fell asleep on the couch the previous night.) We do not have a grill and my parents were coming over so there wasn't enough room on the Foreman for everyone. I ended up baking the chicken and it was fantastic. I wouldn't say it is a honey or a lime flavor -- but, it has its own flavor and it is really yummy. I had some leftovers cold on a salad the next day and it was great. I also think that it would work in the Crock Pot -- you know how I love to throw things in the Crock Pot.
Honey Lime Grilled Chicken
Heat grill (either outdoor grill, or indoor grill pan) to medium high. Grill chicken for approximately 6-7 minutes on each side or until juices run clear. If you're using fairly thin chicken breasts, cut time down.
Jenny McCarthy = Former Playmate and MTV host
Pediatrician = Doctor with extensive experience and education on children.
Bumpies = Don't get me started!
I know who I get my health advice from!
What are you looking at?
I'm glad it is belated because I didn't actually end up making mine until Friday.
I had Marissa's Crockpot Santa Fe Chicken. I actually had a very similar recipe pinned on Pinterest that I hadn't had a chance to make yet. This was REALLY good! I think some of my can sizes were off because in Canada most of our cans are labelled in mL, I know I had less Chicken stock than it called for so I added some extra water. I was really worried as it was cooking because it seemed so so watery. However, once the chicken was shredded and put back in it seemed to get to a really good "liquidy-ness".
We have a student from Texas and she had just come back and brought in flour tortillas for us so we had them in tortillas with cheese and YUM YUM! This also made a huge amount of food for 3 chicken breasts. We have had leftovers twice now and there is probably still two more meals left. We will be having it over rice as well.
I had Crystal's Chicken and Dumplings. It was really good. I made it in Sunday and then baked it Tuesday night. We don't like sour cream so I added an extra can of soup, but it wasn't necessary. I used cream of shroom and chicken because that is what I had. I also put in 3 cloves of garlic. I added a bag of mixed veggies too. The biscuits didn't get completly done, but I kinda like them a little gooey so it was fine with me. When I reheated leftovers in the oven they got more done and tasted great also. I will definitely make this again! Thanks Crystal!
6 Large chicken breasts (or 7-8 small chicken breasts; cut into bite size pieces); I always season my chicken with seasoned salt and pepper (or lemon pepper for an additional zest)
? Onion, diced (you can use more if you like onion, I like to use more like ? onion)
2 cloves garlic, minced (or just sprinkle some garlic powder)
2 cans Cream of Chicken Soup
? - ? cup milk (?eyeball? it for consistency? if it seems too thick, add more milk)
1 cup sour cream
8 Grands Biscuits (Pillsbury Country biscuits is the brand I use but any large biscuit will work)
1 ? Shredded cheese (I like sharp cheddar cheese or a mixture of cheddar/jack)
You will need: Skillet, Large bowl, 13x9 Casserole Dish
Pre-heat oven to 375. Sautee chicken and onion for 2-3 minutes in a skillet, add garlic, sautee together until cooked thoroughly (another couple of minutes but it?s ok if it isn?t totally cooked through because it will cook in the oven too? I usually slightly undercook it so as to not overcook the chicken in the baking process). In a large bowl, Mix together soup, milk and sour cream. Mix chicken into cream mixture until chicken is all coated (if it seems too thick, you can add a little more milk). Spray 13x9 casserole dish with cooking spray. Pour in chicken mixture. Bake at 375 for 20 minutes until bubbly. If it doesn?t start to bubble, crank the oven to 400 until it bubbles. Once it is bubbling, sprinkle cheese over mixture (about a cup of cheese). Layer biscuits evenly distributed on top of the mixture? sprinkle remaining cheese on top of the biscuits and bake according to biscuit directions (usually like 11-12 minutes or so until it?s golden brown).
Serves: 6-8; you can cut the recipe in half and do it in a 8x8 or 9x9 pan? but the leftovers are so popular in my family that the full recipe goes quickly!
Some variations: If you want to go more ?latin? flavor in the future, add chopped peppers? you can also add in other veggies like broccoli, peas/carrots, etc? this is definitely a ?base? recipe from which you can do different variations. I?m vig on veggies so I?ve gotten to chopping up broccoli finely and mixing it in when I add the chicken? just for some "green".
Rusty calls it Chicken Heaven. He isn't even a chicken lover like I am. I'm so glad you liked it!
Ingredients:for the pesto: (You can just use store bought pesto -- but this version is a bit lighter because it doesn't have cheese)
1/4 cup olive oil
2 tablespoons lemon or lime juice
4 garlic cloves
2 cups fresh basil
2 tablespoons pinenuts, or walnuts, or sunflower seeds
1/4 teaspoon pepper
1/4 teaspoon salt
4 chicken thighs, or breast halves
sliced mozzarella cheese (I used string cheese!)
aluminum foil or parchment paper
4 small sweet potatoes, washed well, skin on
The Directions.
I used a 6 quart slow cooker. In a food processor or blender, combine the ingredients for your pesto. When liquidy, taste. If you need to add more citrus or salt or pepper, do so now.
In the bottom of a large slow cooker, arrange your chicken pieces. Mine were still frozen. Layer on slices of mozzarella cheese. Pour pesto evenly on top. Cover with a layer of foil or parchment paper. Scrub sweet potatoes well, prick with a fork, and lay them on top of the paper or foil. Cover and cook on low for 6-7 hours, or on high for 4-5. If your chicken is frozen it will take a bit longer.
If you're using fresh chicken, and your sweet potatoes are quite large, you may choose to swap layers, and put the sweet potatoes on the bottom. Newer slow cookers cook from the sides as well as from the bottom, but some people swear the stuff on the bottom cooks faster.
Carefully remove the sweet potatoes with tongs, and remove foil or parchment. The steam that comes out will be quite hot, keep small children away.