Olive Garden Chicken 

Why is this Olive Garden Chicken? I marinated my boneless, skinless chicken breasts in Olive Garden Salad Dressing. Makes for moist, tender and yummy tasty chicken breast. I grilled these on my grill but you could bake them and shoot them under the broiler right before they are done. 


I used a copper grill mat on my BBQ grill. I will remove it and the sauce/char will come right off. Keeps your grill clean too. My Dad is not a big fan of char on meat. I like it. ☺️

Ingredients:

1 large bottle Olive Garden Italian Salad Dressing or your favorite Italian dressing

Boneless, skinless chicken Breasts



Look how juicy the chicken breast is. 

Place chicken breasts in a container and pour dressing over the chicken. Make sure dressing covers the chicken. Cover and leave in refrigerator for a minimum of 4 hours. You can marinate longer, 6-8 hours or overnight. I prefer overnight. If you decide to use plastic bags to marinate, make sure you double bag or place in a bowl while they are marinating. 


Grill, bake/broil until done. If you are grilling, grill over medium high heat. Check chicken with an instant read thermometer. Cooked chicken is 165 degrees. Remove your chicken about a minute before it’s done because it will continue to cook after it’s removed from the heat. You can also baste the dressing on your chicken near the end of cooking if desired. Pair with your favorite sides. These chicken breasts freeze and reheat well. Enjoy

Crockpot Enchilada Casserole 

I love Mexican food. I could eat it everyday. Not only is this a fast and easy to prepare but also very easy on the budget. It takes about 5 minutes to get this recipe ready for crockpot and it is done in 3 hours. 




Ingredients:

1 packages of chicken tenders

Garlic salt, season as desired 

Pepper, season as desired

Smoked Paprika,season as desired

I/2 onion chopped

I  16.8 ounce can of chicken tortilla soup

1 10 ounce can of enchilada sauce

1 small can of green chilies chopped, do not drain

3/4 of a bag of Nacho Cheese Dorito Chips, crushed in your hands

8 ounces of Sharp cheddar cheese, enough to cover the entire top of the casserole

Garnish with your favorites, I used sour cream and Jalapenos.  If you like black olives, use them. 



Spray crockpot with non-stick cooking spray. Lay chicken tenders in the bottom of the crockpot. Season with garlic salt, black pepper and smokey paprika. Cover tenders with chopped onions. Pour chicken tortilla soup over the chicken. Put the green chilies in. Pour the enchilada sauce over the green chilies. Crush Doritos in your hand and cover the surface of the crockpot. Cook on high for 2 1/2 hours.  Add cheese and cook for an additional 30 minutes. Enjoy!


Cool Ranch Chicken Tenders

I love chicken tenders. Perfect as an appetizer or great as a meal with a side salad or side dish. My recipe is inspired by one of my followers, Joel who sent me a recipe on Nacho Fried Chicken by Tastemade. My recipe is tenders, used cool ranch chips and I baked, not fried these tenders. Enjoy!


Ingredients:

1 package of chicken tenders, I had 8 in my package

Buttermilk

1 cup of flour

1 teaspoon or more of chili powder (more will give it more heat), if you do not like heat, use paprika

1/2 teaspoon onion powder

1/2 teaspoon of garlic salt

1/2 teaspoon of oregano

2 eggs, beaten

1 bag of Cool Ranch Dorritos

Ranch dipping sauce or your favorite dipping sauce


Place chicken tenders in a ziplock bag and cover with buttermilk. Place in refrigerator for at least 8 hours or overnight.
Preheat oven to 375 degrees. Prepare 3 separate bowls, one with the eggs, one with flour and seasonings (whisk together) and one with Cool Ranch Dorritos, crushed.
Take tenders out of the buttermilk and shake off excess. Dip into eggs, dredge in flour, dip back into egg and roll in the Cool Ranch Dorritos.  Place into baking pan, do not over crowd your pan. Bake for 25 -30 minutes until chicken has come to temperature. (160 degrees for white meat) Serve with Ranch Dipping Sauce or your favorite sauce. Pictured here with my homemade ranch dressing.  Enjoy!


Homemade Parmesan Ranch Dressing
Ingredients:
1 cup Buttermilk
1/2 cup Sour cream
1 Tablespoon of chopped chives, fresh is best
1 Tablespoon of parsley, I used dry
1/2 cup Parmesan cheese, the kind you shake 
1/2 teaspoon Dill, dry
1/4 teaspoon Onion powder
1/4 teaspoon Garlic powder
1/8 teaspoon Salt, taste after adding Parmesan cheese, you may not want any or you may want more
1/8 teaspoon Pepper, cracked fresh if possible
This dressing makes an excellent salad dressing or dipping sauce. 

Southern Fried Chicken Salad

I love salads in warm weather. This salad has protein, vegetables and dairy. It’s a meal in a bowl!  This makes a very large salad. Perfect to feed a crowd, potluck or family. If you do not add the dressing, it should stay fresh for several days. You can use my homemade Parmesan Ranch dressing, or use your favorite dressing. 

  
Ingredients:

2 bags of Hearts of Romaine lettuce

2 Fried chicken breasts, cut into bite size pieces, I bought mine at the deli

3 Scallions, cut in pieces

4 Strips of Bacon, cooked crisp and crumbled

3 Hard boiled eggs, cut into wedges

1 1/2 cups Cheddar cheese

1 cup Celery, diced

Pralines, optional

  
Put lettuce in a large salad bowl. Add the remaining ingredients.  Toss with the dressing below or use your favorite dressing. Enjoy!
Homemade Parmesan Ranch Dressing

Ingredients:

1 cup Buttermilk

1/2 cup Sour cream

1 Tablespoon of chopped chives, fresh is best

1 Tablespoon of parsley, I used dry

1/2 cup Parmesan cheese, the kind you shake 

1/2 teaspoon Dill, dry

1/4 teaspoon Onion powder

1/4 teaspoon Garlic powder

1/8 teaspoon Salt, taste after adding Parmesan cheese, you may not want any or you may want more

1/8 teaspoon Pepper, cracked fresh if possible

  

  
In a small bowl, combine all ingredients and store in an airtight container in the refrigerator. The dressing can be made ahead of time and it’s better the next day. 

Buffalo Chicken Pizza

  
I love Buffalo Chicken anything. This recipe was adapted from a buffalo chicken dip I make. I have been making this pizza for years and I have made it on several different kinds of pizza crust from store bought to homemade, this is one great pizza. It’s my most requested dish from my family and friends. They LOVE it. 

  
Ingredients:

1 rotisserie chicken, cooled, skin removed and shredded 

1 8 ounce block of cream cheese, room temperature 

1 cup of Buffalo Wing Sauce, I used Sweet Baby Rays

3 celery stalks, chopped fine

4 scallions, one more, snip both white and green parts into small pieces (I always use kitchen shears)

2 cups mozzarella cheese, grated or more, I always use skim (I never really measure cheese) 

1/2 cup Bleu Cheese crumbles 

1 pizza crust, I have made my own and used Boboli, either one is great

  
Preheat oven to 400 degrees. Before you take the skin off of your chicken and shred the meat, make sure it’s cool or cold or you will burn your fingers. Don’t ask me how I know this information. 😉  I often buy my chickens a day ahead and refrigerate them. In a sauce pan, melt cream cheese into the Buffalo Wing Sauce, stirring it occasionally. Once the cream cheese and wing sauce are incorporated, add the shredded chicken to the sauce. Add celery and combine. Spread the mixture evenly on top of the pizza crust. Cover with scallions and mozzarella cheese.  Sprinkle with bleu cheese crumbles and bake for 10 to 15 minutes or until cheese is melted. I have baked this pizza on a pizza stone and on the aluminum pans with holes on the bottom (found at the grocery store where disposable pans are sold). Slice into wedges and enjoy. This is the best Buffalo Chicken Pizza you have ever eaten. Enjoy!

  

Chicken Casserole With A Twist

This casserole is based on a casserole my Mom used to make our family when I was growing up. She used tuna, I now use chicken. I have changed the ingredients some and you can too for your liking. My casserole contains green beans because growing up, I did not like peas. Still prefer them in salads over casseroles. I think you will find this to be an easy casserole to whip up and its scrumptious and comforting.

  
Ingredients:

1 rotisserie chicken, shredded

1/2 cup finely minced onions

1/2 cup celery

1 Tablespoon of butter

Salt and pepper

1 can cream of mushroom soup or you can substitute cream of chicken or cream of celery

1/2 cup sour cream

3/4 cup milk

1 can of cur green beans, drained

4-6 ounces of rotini pasta (or pasta of your choice) cooked al dente 

8 ounces of  grated sharp cheddar cheese

1/4 cup seasoned Italian bread crumbs

1 can of Chow Mein Noodles

  

Ready to bake!
Preheat oven to 350 degrees. 
Sauté onions and celery in butter, add salt and pepper, cook  till translucent. While you are sautéing your vegetables, cook your pasta till its al dente. It will finish cooking in the casserole when you bake it. Whisk soup, sour cream and milk in a bowl. Add chicken and green beans. Combine onions and celery and pasta with the chicken mixture. Add about 4 ounces of cheese and place in a casserole dish. Sprinkle with bread crumbs, the remaining cheese and top with Chow Mein noodles. Bake for 20-30 minutes until bubbly. 

   
Check your noodles half way through your cooking time. If they are getting too brown, tent your casserole with foil. 

  

Buffalo Nachos

Do you like Buffalo Wings? Do you like Nachos? This is a match made in food heaven! Perfect for parties and better yet, watching football and bowl games. Grab your favorite cold beverage and dig in! I have included photos first one being layered with the Buffalo Chicken ingredients before it’s covered in cheese. You can see in the second photo how much cheese I put on the nachos. The last two are of the finished product. Dive in and enjoy!

Ingredients:
1 Rotisserie Chicken, shredded
1 large party bag of tortilla chips
2 small container of bleu cheese crumbles*, 1 for nachos and 1 for dressing
Bleu Cheese Salad dressing (recipe is listed below)
3 stalks of celery, diced fine
3 scallions, cut small, I use kitchen shears
4 cups or more Mozzarella cheese, grated
1/2 cup or more Buffalo Wing Sauce, I used Sweet Baby Rays

Preheat oven to 400 degrees.

Place shredded chicken in a bowl. Toss with Buffalo Wing Sauce. You want the chicken moist but not dripping in sauce.

On a large baking sheet or baking platter (I used a large stone from Pampered Chef) begin to layer the above ingredients. Begin with a layer of tortilla chips. Next add chicken, bleu cheese crumbles, dot generously with bleu cheese dressing, add celery, scallions and finish with mozzarella cheese. Repeat layers, finishing with mozzarella cheese. It’s so important to layer nachos, otherwise all of the good stuff is on top or the sides, and once it’s eaten you are just left with chips! Bake for 15 minutes or until cheese is melted and nachos are heated throughly. Serve with your favorite ice cold beverage and if possible, watch your favorite football game! Enjoy!

Bleu Cheese Dressing:
1/4 cup sour cream
1/2 cup mayonnaise
1/2 cup buttermilk (please use real buttermilk and not soured milk!)
1 container of bleu cheese crumbles, 5 ounces
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
Juice of 1/2 lemon
Salt and Pepper to taste (fresh ground is best)

Combine all ingredients and whisk. Can be made several days in advance and stored in refrigerator. Make at least 3 hours before making nachos, so the flavors meld. This is also great on salads too.

*If you really dislike bleu cheese dressing, you can substitute a good ranch dressing and omit bleu cheese dressing and crumbles.

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