Ranch BLT Chicken Tacos

     Summer is on the way and it is time to think about some great recipes for the hot days ahead.  This recipe is one of those recipes you will want to have handy.  ALL the time!!  It is fast and simple to prepare and doesn't take hours over a hot stove to make.  Just a few ingredients and a couple of steps to a taco bursting with flavor!  Try it, you'll like it!!

     This is a recipe that is easily adjusted to make any amount to fit the amount of mouths to feed.  Each taco takes about 1/4 lb of chicken and 1/2 slice of bacon.  Multiply that by the number of tacos you need.  The recipe below is the way I make them but feel free to add more bacon and taco seasoning or less, make them the way you like them!  Enjoy!

Ranch BLT Chicken Tacos

by Scrumptilicious 4 You!

Prep Time: 15 minutes

Cook Time: 10 minutes

Keywords: Chicken Southwest

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Ingredients (6 Tacos)

Tacos

• 24 oz. Boneless chicken breast
• 3 slices bacon
• 2 teaspoons Taco Bell Taco Seasoning
• 6 Flour Tortillas

Toppings

• Chopped Lettuce
• Chopped Tomatoes
• Ranch Dressing

Instructions

Cut chicken breast into small 1/2 inch pieces.

Fry bacon in a skillet and remove to drain on paper towels.

Fry chicken in bacon grease until juices run clear. Remove from heat.

Sprinkle taco seasoning over chicken and add bacon back into pan.

Fill warmed taco shells with meat mixture and toppings.

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                                                                             Cheesy Enchilada Casserole

Italian Enchiladas

Chicken Marengo

 This simple, 6 ingredient  recipe for Chicken Marengo is sooo delicious.  I found it years ago on the back of a Campbell's soup can.  I have to say that the soups by themselves are good but when you combine them they create a whole new and rich flavor.  My family has loved this recipe for years and I hope you will have it as a new tradition in yours!





Wash and cut up about 3 lbs of bone in chicken pieces.  (You could use boneless chicken breast, it isn't as flavorful but would be good.  Reduce cooking time to about 15 minutes or until chicken is cooked through and check often to prevent over cooking.)

Assemble ingredients and thinly slice the onions.

Brown the chicken pieces with oil in a skillet over med high heat.  Reduce heat and remove oil. 

 Add remaining ingredients and separate onion rings over the top.  Bring to a simmer and cover.  Cook on medium low heat for about 45 minutes checking and turning every 10 minutes to avoid over browning.

Serve with rice. 

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Chicken Marengo

by Scrumptilicious 4 You!

Prep Time: 10 minutes

Cook Time: 45 minutes

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Ingredients (8 servings)

• 3 lbs. bone-in chicken pieces
• 3 Tablespoons olive oil
• 1 10.5 oz can Golden Mushroom soup
• 1 10.5 oz can Tomato soup
• 1 Tablespoon minced garlic
• 1 large or 2 medium onions

Instructions

Wash and cut up about 3 lbs of bone in chicken pieces

Assemble ingredients and thinly slice the onions.

Brown the chicken pieces with oil in a skillet over med high heat.

Reduce heat and remove oil.

Add remaining ingredients and separate onion rings over the top.

Bring to a simmer and cover.

Cook on medium low heat for about 45 minutes checking and turning every 10 minutes to avoid over browning.

Serve with rice.

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Sour Cream Chicken Breast

     Sour Cream Chicken Breast is one of my most prized recipes!  My sister gave this to me many years ago and it still remains a favorite for family dinners, social dinners, and for company.  It is elegant yet simple to prepare.  I can't say enough about the flavor!  Juicy, perfect, and delicious  every time you make it!  

     One of the reasons why this is so tender and juicy is because it calls for bone-in chicken breast.  These tend to be quite large.  I try to buy the smallest piece I can but they still are pretty big.  If you cook it until it is tender and done, you can usually make a cut across the cooked chicken to divide it in half to make smaller portions.  This takes some practice to make it look good if it is for company to cut it in the right place where it will slide off the bone.  Just try one when you aren't worried about the looks of it and you will quickly learn where to cut.

Sour Cream Chicken Breast

Ingredients:

6-8 Bone in Chicken Breast (I used 4 in this recipe to fit into 1 13 x 9 pan)
1 Cup Sour Cream
2 Tablespoons Lemon Juice
1 Teaspoon Salt
1/2 Teaspoon Season Salt
1/4 Teaspoon Paprika
1/8 Teaspoon Garlic Salt

 Combine all ingredients except for the chicken in a large enough to dip the chicken breasts in.

Dip the chicken one at a time and place in a 13 x 9 pan.  Cover pan with plastic wrap and refrigerate at least 4 hours (or overnight).  

     When ready to cook uncover chicken and sprinkle with dried bread crumbs (about 3/4 cup). I make my own by putting a couple of slices of bread in a paper sack and leaving them to dry for about a week.

    When I need them I just take the bread out and crush with a meat mallet in a plastic bag.  I think this is much cheaper and easier than buying them at the store and I always have some on hand this way.  

     Now take between 2 to 4 Tablespoons butter and melt it in a cup in the microwave.  Drizzle the chicken with it. 

Cover the pan completely with foil and place in the oven.

   Cook at 325 Degrees for 1 and 1/2 hours.  If you want the chicken to brown, remove the foil the last 1/2 hour of cooking time. 

  This is gonna taste great!

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Mandarin Orange Chicken

I love recipes that you can cook in just a few minutes in the microwave.  This recipe is delicious and only takes 11 to 15 minutes to cook!!  Unbelievable?  No.  This is made with simple ingredients and prep time is short also.  It is a tempting dish to serve to company and won't heat up your kitchen on hot summer days.  Wonderful flavor!  

15 minute Mandarin Orange Chicken

4-6 boneless chicken breast pieces (1 -1 1/2 lbs chicken) 
2 Tablespoons Brown Sugar
2 Tablespoons Cornstarch
1/2 cup Teriyaki Sauce
1/4 cup Apple Juice
1 Tablespoon Vegetable Oil
1 Garlic clove (Minced)
1 can (11 oz.) Mandarin Oranges
Hot Cooked Rice
2 Green Onions (chopped)

In a small bowl combine the brown sugar and cornstarch. Then mix in the next 4 ingredients.  Open the can of mandarin oranges and drain the juice into the sugar mixture. If your chicken breasts are thick, pound them with a mallet until they are about 1/2 inch thick, then put them in a 13 x 9 microwavable dish. 

Pour the juice mixture over the top of the chicken and cover it with plastic wrap.   Microwave on high for 8 minutes.  Carefully pull back the plastic wrap, watching that the steam doesn't burn you  and turn the chicken pieces over in the dish to coat them with sauce.  Reposition the plastic wrap and cook 3-5 minutes longer until sauce is thickened.  Sprinkle onions and oranges over the top to garnish.

Serve over hot rice
Yield 4-6 Servings

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Chicken Pot Pie

     This is the most amazing recipe for Chicken Pot Pie ever!  The No Fear, Easy Pie crust found here   just melts in your mouth and the filling is seasoned to perfection!  

     I first saw this in Paula Deen's cookbook and really loved it but I made a few changes to get it to the consistency I wanted.  It is made with some convenience foods and some fresh so it minimizes the time needed to prepare it.  To make it easier you can make the pie dough (this is made in a mixer and it sooo way easy!)  the day before and put it in the fridge.  

     Be sure to have some cooked chicken on hand either from a rotisserie chicken or baked chicken.  (I buy 10 lb. bags of chicken legs and thighs and boil it and then take it off the bone.  Then put it in 2 cup portions in a ziplock bag and freeze them.)  This comes in very handy for a recipe like this when you want to grab a bag and be ready to cook.

     I purchased a Wilton Jumbo Muffin Pan.  This one has 6 cups and is larger in size for a individual dinner portion like this.  I have made this recipe in a regular muffin pan and a 13 x 9 pan.  I found that I wanted to make the recipe with more juice in the individual cups because they have a greater proportion of crust in them than a square cut from a 13 x 9 pan.  If you change to the 13  X 9 pan size you might want to add more veggies or even some diced cooked potatoes to give more volume to the filling.

Here is this amazingly good recipe!

Chicken Pot Pie

1 10.5 oz. can Cheddar Cheese Soup (condensed)
1 10.5 oz. can Cream of Celery Soup (condensed)
3/4 cup milk
4 cups cooked deboned chicken
1 medium onion, diced
12 oz. frozen mixed green peas and carrots 
1/2 teaspoon salt
1/2 teaspoon pepper 

     Preheat oven to 350 degrees F.

 
    

 In a medium pan add diced onion and cover with water.

Boil onion for about 5 minutes until tender.  Drain water and add the remainder of the ingredients.  Stir often until mixture is hot.  Remove from heat.

     Roll out No Fear, Easy Pie Crust on a floured surface until it is about 1/8th inch thick or about the thickness of a pancake turner. 

 For the Wilton Jumbo Muffin Pan I use a round plastic large margarine lid (3 lb size)  to cut around for the bottom crust.  It is about 6 inches in diameter and I cut 1/2 inch wider around it with a butter knife. A 7 inch circle is just right so anything you want to use to help cut it is great.

       I used a 4.5 inch cottage cheese lid for the top crust.
If you want to do a lattice woven top, use a pizza cutter to cut the circle into strips and lay them on top of the filled muffin cup.  

 Use a 1/2 cup measuring cup to place filling in the jumbo muffin cup.  Place top crust on and place in 350 degree oven for 25 minutes.  Make 5 to 6 Jumbo Chicken Pot Pies. 

   

  

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18 minute Parmesan Chicken!

 Can you believe how good this looks?  It is not fried or baked and it doesn't take an hour to cook!  This is one of my all time favorite chicken recipes.  When I was a young mom and just starting to raise my family, I would cut out recipes from the daily newspaper that looked interesting.  Chicken was inexpensive and so made a good meal on a budget.  This recipe came out just when I got my first microwave (that really dates me huh?, but I am still very young at heart!).   It came with regular oven instructions but I worked with it until I could make it even better and much faster in the microwave.  It is DELICIOUS!  I hope it helps you to pull this out on a busy night when you need a fast but filling home cooked meal!  (See my next post  for part 2 of What Do Your Kids Really Want for Dinner?)  This recipe can help you with that!!

18 Minute Parmesan Chicken

1/2 cup (2 ounces) grated Parmesan cheese (bottled, powdered kind)
1/4 cup flour
1 teaspoon paprika
1/2 teaspoon salt
Dash of pepper
2 1/2 lbs. Chicken pieces (I use 4 legs and 4 thighs)
1 egg slightly beaten
1 Tablespoon milk
2 Tablespoons to 4 Tablespoons margarine or butter (melted)

In a medium bowl, mix first 5 ingredients together.

I use a flat bottomed bowl so it is easier to roll the chicken pieces in the coating.  In a second medium bowl, mix the egg and milk and using a wisk or a fork beat until it is well combined.

Dip chicken first into the egg mixture and then roll in the flour mixture.

Set chicken pieces in a glass or other microwave safe baking dish. 

My oven will fit a 13 x 9 pan so this is what I usually use.  This is a smaller version in the picture.  When the chicken is coated, drizzle the melted butter over it until all pieces have a small amount on them.  Cover the pan with wax paper and microwave for about 18 minutes on high.

 ***This time will vary greatly with the amount of chicken baked.  If pieces are overly large, increase the time.  If you cut down to say, 4 small pieces, cut the time down to 13 minutes and cut a piece open to check for clear juice in the center of the piece.  Cook longer if needed and check often!  This recipe was used with 8 medium pieces of chicken and a turntable microwave with 1250 watts.  

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18 Minute Parmesan Chicken

by Scrumptilicious 4 You!

Prep Time: 10 minutes

Cook Time: 18 minutes

Keywords: entree chicken

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Ingredients (8 pieces)

• 1/2 cup (2 ounces) grated Parmesan cheese (bottled, powdered kind)
• 1/4 cup flour
• 1 teaspoon paprika
• 1/2 teaspoon salt
• Dash of pepper
• 2 1/2 lbs. Chicken pieces (I use 4 legs and 4 thighs)
• 1 egg slightly beaten
• 1 Tablespoon milk
• 2 Tablespoons to 4 Tablespoons margarine or butter (melted)

Instructions

In a medium bowl, mix first 5 ingredients together.

In a second medium bowl, mix the egg and milk and using a whisk or a fork beat until it is well combined.

Dip chicken first into the egg mixture and then roll in the flour mixture.

Set chicken pieces in a glass or other microwave safe baking dish.

My oven will fit a 13 x 9 pan so this is what I usually use. This is a smaller version in the picture.

When the chicken is coated, drizzle the melted butter over it until all pieces have a small amount on them.

Cover the pan with wax paper and microwave for about 18 minutes on high.

***This time will vary greatly with the amount of chicken baked. If pieces are overly large, increase the time. If you cut down to say, 4 small pieces, cut the time down to 13 minutes and cut a piece open to check for clear juice in the center of the piece. Cook longer if needed and check often! This recipe was used with 8 medium pieces of chicken and a turntable microwave with 1250 watts

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Island Delight Popcorn Chicken

This recipe is truly a delight to eat.  Great and fairly easy sweet and sour meal. If you want to keep it simple just use the packaged popcorn chicken and do not add the fresh boneless, skinless chicken breast.  My family wanted more fresh chicken breast taste to it and so we added this and it really makes this have a full rounded flavor.  It does take a little more effort though so you can definitely choose for yourself!  The wonderful sweet and sour flavor will have you coming back for more!  

Island Delight Popcorn Chicken

1 med. green pepper, cut into 1/2 inch pieces
1 med onion thinly sliced
1 Tablespoon vegetable oil
1 can (20 ounces) pineapple tidbits
3 tablespoons white vinegar
2 Tablespoons soy sauce
2 Tablespoons catsup
1/3 cup brown sugar
2 Tablespoons cornstarch
1 18 ounce package frozen popcorn chicken
1 pound of boneless, skinless chicken breast (optional)

Slice down the sides of the green pepper

and discard the center and seeds. Now you don't have to pull the seeds or center off, they are all in a compact bunch to throw away.

      Chop into 1/2 inch pieces.  slice the onion and place in a bowl.  If desired cut about 3/4 lb. of boneless chicken breast into 1/2 inch pieces.
 Add 2 Tablespoons oil to a skillet and cook the meat on med until juices run clear.  Remove meat from the pan and add the vegetables with  2 more Tablespoons of oil.  Saute them until they are crisp tender then add the chicken breast back in.  
     In a 2 cup measuring cup add the juice from the canned pineapple.  Add enough water to this to make the total amount 1 1/3 cups.  Add the vinegar, soy sauce and catsup and wisk until this is well blended.  Combine the cornstarch and brown sugar and add them to the juice mixture.  Pour this juice mixture into the skillet and heat to boiling.  
     Boil until it is thickened and then add the pineapple tidbits and heat again until hot and bubbly.

     Cook the popcorn chicken as the package directions direct.  Usually this only take 1 to 2 minutes.  Add these small pieces together with the sweet and sour mixture in a bowl.  Serve immediately over rice.

This recipe was adapted from Simple and Delicious Sweet and Sour Popcorn Chicken.

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