Chicken Salad Sandwich

This is Courtney Peacock's recipe as well - I know there were some other people that wanted these recipes so that is why I am posting them. This one is really yummy as well!

4 c. cooked chicken, diced or shredded
1 8 oz. cream cheese
1 1/4 c. crushed pineapple, drained
2 Tbsp sugar, optional (if needed)
1 c. diced celery
1/3 c. yellow onion, minced
1/2 tsp salt
1 c. mayonnaise
pepper to taste

Mix all ingredients well and serve.

Bacon Wrapped Jalapeno Steaks

Okay, this is Alder's recipe, but Eric and I adjusted it a little to fit us. It's really easy and super yummy!

You will need:
Steak
Cream cheese (tub or block)
Jarred jalapenos, sliced
Bacon
Honey
Toothpicks

This recipe is really easy to make just a few steaks or alot - just get however much meat you think you will need. I just buy whatever is thinest and cheapest.

Cut steak into 1-1/2 to 2 inch strips. Season with onion salt and garlic powder as desired (or any other seasonings you like.) Pound meat until desired thickness. We have noticed they taste better and cook much faster the thinner the steaks are! *If you want the meat to be extra spicy, marinate them in some of the juice from the jalapenos for 30 minutes.

Spread cream cheese over steaks and add 3-4 sliced jalapenos in the middle. (Remove the seeds if you don't want them too spicy.) Drizzle honey down the middle of the steaks and roll steaks up. *Eric does the honey and the rolling up one at a time so the honey doesn't run off.

Wrap each steak with 2 pieces of bacon - one running around the opening of the steak and one running in the opposite direction. Secure with toothpicks.

Place steaks on grill and continue turning and drizzling with honey until cooked! (If the steak is thicker we will finish cooking the steak in the micowave if needed.)

Fetticini Alfredo

The above picture does not even do this dish justice. This is one of Nancy Churches incredible recipes. All of her recipes are awesome. Jarren could eat this daily. It is so easy and a huge hit.

Fettuccine Alfredo

1 8-ounce package cream cheese
1/2 cup butter
1 cup milk
1 teaspoon salt
1 teaspoon sugar
1 1/2 teaspoon basil
Pinch oregano
1/3 cup Parmesan cheese

Melt together cream cheese and butter and slowly add 1 cup milk. Then add remaining ingredients. Add sauce to rinsed noodles and add cooked chicken or shrimp. Don't rinse noodles when adding shrimp.

This one is excellent with grilled chicken. I always make this with some broccoli as to Nancy's suggestions and it really adds to the meal. In the winter I just cook up the chicken on the stove.

Sunday Roasted chicken

Sunday Roasted Chicken

You will need:

• 1 six-pound roasting chicken
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper
• 2 medium onions, peeled and sliced crosswise 1/2 inch thick
• 1 lemon
• 3 large cloves garlic, peeled
• 4 sprigs fresh thyme
• 1 cup canned low-sodium chicken broth
  

1. Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
2. In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. (This softens the lemon and allows the juice to flow more freely) Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of twine, bring chicken legs forward, cross them, and tie together.
3. Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees.and the thigh 190 degrees.
4. Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon , skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.

(I usually will make mashed potatoes and a vegie to go with the chicken, this is a favorite meal at our house.)

Chicken Artichoke Casserole

4 tablespoons butter
4 boneless, skinless chicken breasts

1 (7.5-ounce) can artichoke hearts, drained*

1 pkg fresh mushrooms

1/4 cup flour

3/4 cup half & half

3/4 cup chicken broth

1/4 teaspoon salt
1/8 teaspoon pepper

1/2 cup grated Parmesan cheese

1/2 teaspoon dried rosemary*

1 pkg favorite noodles

*I recently found frozen artichoke hearts at Trader Joe's that are awesome, and just as cheap as the canned ones!!! Also, I don't put rosemary in mine because I don't like the taste of it, but the recipe calls for it.

Cook chicken breasts in simmering water over low heat for about 30 minutes or until cooked through (I have also cooked chicken in frying pan on stove, it works just as well.) Cut chicken into cubes. Place cubed chicken, artichoke hearts and mushrooms (I only use half the package of mushrooms) in a greased 8x8-inch pan. Lightly salt; set aside.

When chicken is almost done cooking start the sauce. In saucepan, melt butter. Stir in flour until well blended. Add half & half and chicken broth and stir constantly over medium heat until thickened. Stir in salt, pepper, Parmesan and rosemary (if you like rosemary!) Pour over chicken and bake at 325 degrees for 30 minutes. Serve over noodles.

Makes 4 servings.

*The recipe actually says to cook the chicken in the chicken broth and reserve 3/4 cup broth from that to use with the sauce, but the little chicken floaties gross me out, so I use separate chicken broth. It does make it a little quicker because you don't have to do separate broth, but it's totally your choice :)

Garlic Chicken Farfalle

• 16 oz. Farfalle pasta
• 1 c. heavy whipping cream
• 3-4 chicken breasts (boneless, skinless)
• 2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
• 3/4 Tbsp. pepper
• 1/2 c. butter
• 1/2 lb. bacon, crumbled**
• 1/2 c. shredded Parmesan cheese1
• (12 oz) Lawry’s mesquite marinade with lime juice

** Cooking Tip - If you have a convection oven cook your bacon in the oven (400 degrees, convection). Way less messy. And it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes. Allow to cool and then crumple

Directions:

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred. Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumbled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top and serve.