tag:blogger.com,1999:blog-32336581.post6966938905955904733..comments2023-10-02T05:14:10.113-04:00Comments on A Day with the Demos: Chicken for dinner!Meganhttp://www.blogger.com/profile/16664358880328326309noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-32336581.post-48665774777284417682008-11-02T20:21:00.000-05:002008-11-02T20:21:00.000-05:00Hi Megan-I was actually very interested in your "c...Hi Megan-I was actually very interested in your "chicken thoughts" as I make it most nights out of the week and am ALWAYS looking for new recipes. Every few weeks I cook chicken in the crockpot and shred it and freeze some and use some for my chicken salad. I typically use the split chicken breasts (very economical) and cook it for about 7 hours with a little water. It's done when it is falling off the bone. You can shred it and use it for whatever or freeze it and also save the broth for and awesome soup base. The chx salad I make is 4 cups cooked chx, 1 cup mayo, 1 cup pineapple tidbits, 2 Tbsp mustard, 1 cup celery and 1 cup of halved red grapes. It is always a big hit! As for whole breast recipes, I love the "slow cooker chicken taco soup" on allrecipes.com. it is fantastic! Pecan topped chx is great too. You dip 4 chx breast in 3 Tbsp honey mustard mixed with 1 tsp lemon juice. Then mix together 1/2 cup pecans, 3 Tbsp bread crumbs and 1T butter. Press this mixture on top of the chx and bake at 375 for 25 min. Be sure to pound your chicken first and line your pan with foil for easy clean up. I love, love, love trying and trading recipes so if you ever find anything good, send them my way!Corihttps://www.blogger.com/profile/18089177999427159587noreply@blogger.comtag:blogger.com,1999:blog-32336581.post-74990430173320366712008-10-31T15:06:00.000-04:002008-10-31T15:06:00.000-04:00The recipe sounds awesome! I make a great (kid-fri...The recipe sounds awesome! I make a great (kid-friendly!) chicken-noodle casserole that I can send you the recipe for if you're interested! Chicken Parm is always a winner around here, too!<BR/><BR/>I made a whole roasted chicken on Tuesday for our first meal in the new house & we've been using it for other meals ever since. I made my chicken noodle casserole on Wednesday & I still had some leftovers so I made chicken salad from that, which I ate on crackers since we still have no bread (haha). I just used mayo, mustard, salt, pepper, celery, thawed peas & apples. It's so tasty!Terihttps://www.blogger.com/profile/01001461389954965086noreply@blogger.comtag:blogger.com,1999:blog-32336581.post-85818141373476787592008-10-29T12:42:00.000-04:002008-10-29T12:42:00.000-04:00www.cookinglight.com. i cook almost exclusively f...www.cookinglight.com. i cook almost exclusively from recipes from there anymore (and read the ratings first! they'll save you lots of time!)Kerri Smithhttps://www.blogger.com/profile/07619880643551584305noreply@blogger.comtag:blogger.com,1999:blog-32336581.post-53191220546469808222008-10-29T09:43:00.000-04:002008-10-29T09:43:00.000-04:00I've got one thing to say...put the bacon back in ...I've got one thing to say...put the bacon back in that chicken! Bacon is my love language. I heart bacon. I put bacon in everything. <BR/><BR/>Who was it that said, "pork fat rules?" <BR/><BR/>Well, whoever it was, I heart them too.<BR/><BR/>I'm really hungry for chicken (and bacon) now. But it's only 9am so I doubt I can get anything for awhile.<BR/><BR/>Love the BURSTING WITH EXCITEMENT part...that made me laugh out loud. What a hoot.<BR/><BR/>Have a good day and get pictures for us of all these home improvement projects, k?Happyhttps://www.blogger.com/profile/14421519399776447481noreply@blogger.comtag:blogger.com,1999:blog-32336581.post-76156424421077962292008-10-29T09:35:00.000-04:002008-10-29T09:35:00.000-04:00I am def going to have to bookmark this post b/c t...I am def going to have to bookmark this post b/c that chicken dish sounded delightful!<BR/><BR/>Here is a super easy chicken dish that I love....<BR/><BR/>Fiesta Chicken<BR/>Place frozen, boneless skinless breasts into crockpot, top with salsa. Cook on low all day. <BR/><BR/>Serve over rice and sprinkle with shredded cheddar cheese.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-32336581.post-79217780374400996002008-10-29T08:19:00.000-04:002008-10-29T08:19:00.000-04:00ironically, I cooked a WHOLE chicken on Sunday for...ironically, I cooked a WHOLE chicken on Sunday for the first time...ever. It was way too much work. <BR/>However, I had gads of leftover chicken and was planning on making chicken salad, but then found this simple recipe for Christina's Salsa Chicken. I couldn't resist. It sounded warm and creamy and yummy. I added in some black beans for color and more protein! If you're in the area, stop over for a taste test! ha. just kidding. I know you're no where near the area.<BR/><BR/>Here's the recipe (from The Aldi Queen):<BR/>Christina’s Salsa Chicken- The Aldi Queen<BR/>Ingredients<BR/>1 pound chicken, cooked & shredded<BR/>1 packet taco seasoning<BR/>16 oz wide egg noodles<BR/>24 oz salsa<BR/>16 oz sour cream<BR/>Boil noodles. Drain & return to pot. Add sour cream & salsa. In a separate bowl, mix shredded chicken with taco seasoning. Add to the noodle mixture & cook for five to seven minutes on medium heat.<BR/>Serve with a tossed salad.<BR/><BR/>Makes eight servings.<BR/><BR/>Amy’s Tips:<BR/>This is my girlfriend’s (Christina) recipe and it is so yummy! She tells me that it freezes beautifully too. Make a double batch and throw half of it in the freezer for a night when you don’t feel like cooking. I would cook the noodles only to al dente just to make sure you don’t end up with mushy noodles after reheating.<BR/><BR/>ps. I make my chicken salad with pickles, onion, celery and mayo. Add a bit of S&P, celery salt and lemon juice. It's the way my mom always makes it and I love it!Crafty Phttps://www.blogger.com/profile/13770432469384389912noreply@blogger.comtag:blogger.com,1999:blog-32336581.post-58011313096589344212008-10-29T00:22:00.000-04:002008-10-29T00:22:00.000-04:00Your salad description is almost exactly what we h...Your salad description is almost exactly what we have been addicted to - literally having it with almost every dinner - I was actually going to blog about it! We use spinach, tart apple slices, walnuts (although i love pecans), & craisins - with raspberry walnut dressing! Yum!<BR/>I often use those perdue chicken cuts (or similar versions) to save time.... not sure the best way to cook it, but I'm guessing you could put it in a crockpot with some water to keep it juicy? You could also add whatever seasoning you want to add (mrs. dash, taco seasoning, italian...)Reneehttps://www.blogger.com/profile/13894627533272048230noreply@blogger.com