Chicken Marinade

I am always looking for new ways to cook chicken. I feel like every week we eat some sort of chicken, beef, pork, and seafood. Every. Single. Week! I love to branch out but sometimes it's just easier to make something that you've already made. Have you ever felt that way? Well I found this simple marinade recipe and decided to try it. I used chicken tenderloins because I love to bring them in my lunch as wraps. The chicken was so good! And this recipe makes a whole jar full of marinade so you can use it more than once. I cut the recipe in half because I was only marinating about 1/2 pound of chicken (the full recipe is listed below). I mixed everything and let it sit over night. The chicken came out moist delicious!

Ingredients:

- 1 cup of olive oil

- 3/4 cup of soy sauce

- 1/2 cup of red wine vinegar

- 1/2 cup of Worcestershire sauce

- 1/2 cup of brown sugar

- 1/3 cup of fresh lemon juice

- 2 tablespoons of minced garlic (I used garlic powder)

- 3 teaspoons of salt

- generous dash of pepper

* Mix all of the ingredients together and submerge chicken. The original recipe says to marinate for at least 4 hours. I marinated the tenderloins over night.

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Easy Chicken Marsala

Jason and I ate dinner at a very dear friend's house this summer. She made chicken cordon bleu with a marsala cream sauce. It was amazing! There's nothing better than great food mixed with great company! Ever since then I've been thinking of recreating her recipe. I came across this recipe on Pinterest and decided to go for it! This was my very first time to make chicken marsala and it turned out great! And surprisingly it was fairly quick and easy. I served it with some bow tie pasta- I will definitely be making this again very soon. I followed the recipe exactly- but my sauce didn't turn out quite like the one in the blogpost. It was a little too runny-- so I added some extra heavy cream, chicken broth, and instant brown gravy mix. That really did the trick! The recipe below is adapted from the original recipe on I found on Pinterest. Enjoy!

Ingredients:
- 1 pound of boneless, skinless chicken breasts (The original recipe says to cut the chicken breasts in half and pound them. I skipped that step by buying HEB's chicken breasts that are "young chicken" and "thinly sliced")
- 1/2 cup of flour
- About 1 cup of veg. oil- depending on the size of your pan
- 8 ounces of sliced mushrooms
- 2 tablespoons of butter
- 1/2 cup of sweet Marsala wine (next time I might add a little less)
- 1/4 cup of chicken stock
- 1/4 cup of sherry or dry white wine (next time I might add a little less)
- heavy whipping cream, as needed
- instant brown gravy mix, as needed
- salt, pepper, thyme, basil, garlic powder

Directions:
1) Season both sides of the chicken breasts with salt and pepper. Place some flour on a plate and dredge each piece of chicken in it.
2) Heat the oil over medium-high heat in a skillet. Pan fry each piece of chicken for 2-4 minutes on each side until they are golden brown. Remove chicken and place them on a serving platter.
3) In a separate pan, melt butter and add mushrooms. Season lightly with salt, pepper, and garlic powder. Saute mushrooms for about 5 minutes, until soft. Add marsala wine, white wine, chicken stock, and a few tablespoons of cream. Bring to a boil and then let simmer, allowing the liquid to reduce. At this point, taste the sauce and see what it needs. This is when I added a little bit of thyme, basil, and instant brown gravy mix (for color and thickness). I also added a little more cream to give the sauce more of a rich taste.
4) Pour mushrooms and sauce over chicken and serve. Voila!

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Maple Glazed Chicken with Jalapeno Salsa

    

This is a recipe from the Pioneer Woman, and like all of her recipes it's delish! This recipe reminded me of  the very first recipe I blogged: Grilled Chicken with Pineapple Salsa. It has all of the elements- sweet, spicy, smokey, salty, and fresh. A culinary delight!

Ingredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup of maple syrup
- 1/4 cup of soy sauce
- 1/4 cup of pineapple juice
- a few pineapple rings (I used the kind in the can)
- 1 whole jalapeno, diced finely
- a large handful of cilantro, chopped
- 1/2 small red onion, diced
- 1 teaspoon of rice wine vinegar (or white vinegar)
- 1 tablespoon of sugar
- salt and pepper to taste

Directions:
1) Combine the syrup, soy sauce, and pineapple juice in a small pan. Bring it all to a boil and then reduce the heat to medium and let it bubble up and reduce. Set aside to cool.
2) In a small bowl, combine the chopped pineapple, jalapeno, cilantro, onion, vinegar, sugar, salt, and pepper and set aside. Optional: You can grill the veggies before chopping them to give the salsa some extra flavor. This is the way I did it- so yummy!
3) Lightly season chicken breasts and grill until they're done.  Baste them with the maple concoction towards the end of the grilling time.
4) Top the chicken with the salsa and dig in!

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Crock Pot Monday: Buffalo Chicken

Super simple and yummy! I was a little skeptical of this recipe at first,  but we ended up eating it two days in a row! If you like wing sauce and/or buffalo wings, you should try this.

Ingredients:
- 3 chicken breasts
- 1 package of ranch seasoning mix
- 1 bottle (12 ounces) of Frank's wing sauce

Directions:
1) Mix together the whole bottle of sauce and the seasoning mix.
2) Put chicken breasts in the crock pot and pour the sauce on top.
3) Cook on low for 5-7 hours.
4) When chicken is fully cooked, shred with two forks. Serve on buns. Voila!

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Alice Springs Chicken

This was really good! It's supposed to be a mock version of a recipe from Outback Steakhouse.  It was different than most of the other grilled chicken recipes I've tried. It had a lot of flavor and I loved the mushrooms (even though I'm not really a mushroom person). Next time I think I will add some onions and/or bell peppers when I saute the mushrooms. Also, I used regular bacon but I would suggest using the thick sliced bacon because it will hold up better. This recipe is definitely a keeper! You can view the original post here.

Ingredients:
- 4 chicken breasts
- 1 bottle of Lawry's Original Seasoned Salt marinade
- 4 slices of bacon
- 1 cup of mushrooms, diced
- 2 cups of shredded cheese
- 1/2 cup honey mustard dressing

Directions:
1) Marinate the chicken in the Lawry's marinade for at least 30 minutes.
2) While the chicken is marinating, cook the bacon in a large skillet. Set aside and the saute the mushrooms in the bacon fat until softened.
3) Grill the chicken until done.
4) Preheat the broiler on your oven. Place cooked chicken on a rimmed baking sheet. Spread 1-2 teaspoons of honey mustard on cooked chicken. Top with bacon, mushrooms, and cheese. Broil until cheese is melted. Voila!

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Crock Pot Monday: Chicken Enchilada Soup

THIS IS DELISH!! Probably one of my favorite crock pot recipes so far! It had the perfect amount of seasoning and spice. I loved that there wasn't too much chicken or too many veggies- it was just right!  It was so easy, too. Essentially just throw everything in the pot and turn it on. I cannot wait to make this again. This recipe is definitely a keeper- try it soon!


Ingredients:
- 1/2 cup chopped onion and celery
- 3 cloves of garlic, minced
- 3 cups of chicken broth
- 8 oz. tomato sauce
- 2 tablespoons of adobo sauce from chipotle peppers, along with 1 pepper
- 1/4 cup of chopped cilantro
- 15 oz. can of black beans, rinsed and drained
- 14.5 oz. can of petite diced tomatoes
- 1 can Mexican corn
- 1 teaspoon of cumin
- 1/2 teaspoon of dried oregano
- a sprinkle of black pepper and Greek seasoning
- 1 large chicken breast (or 2 smaller ones)

Directions:
1) Put everything in the crock pot and cook on low 4-6 hours!  Seriously, it's that easy. Mine actually cooked longer because I got home from school a little later than usual and it was fine.
2) Remove chicken and shred with two forks. Add chicken back to the pot.
3) Serve in bowls and top with sour cream, avocado slices, sour cream, tortilla strips, whatever really!

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Chicken Fried Rice

I have a weakness for any type of Asian food. A real weakness-- like I need to eat some sort of Asian food at least once a week or I will start having withdrawals. I especially love fried rice! I have tried to make it so many times but it never tastes the same as it does in a restaurant. This recipe was good- it still wasn't restaurant quality but it was close.

Ingredients:
- 2 chicken breasts
- 1 cup of cooked rice
- 2 eggs
- 1/4 cup each, chopped: onions, carrots, green onions, green peas
- 3 tablespoons of butter
- 2 cloves of minced garlic
- salt, pepper, and soy sauce to taste

Directions:
1) Cook chicken breasts in a skillet or wok with soy sauce and seasoning. Remove from pot, cut into pieces, and set aside.
2) Scramble eggs and chop after cooking, and then remove from pot.
3) Saute veggies until tender. Add chicken and egg to the pot along with the rice.
4) Add butter, soy sauce, and seasoning and stir well.

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Fiesta Chicken Salad

  I normally do not eat tuna fish sandwiches and rarely will I eat chicken salad sandwiches. When I eat- I want the food to have lots of seasoning, spice, and flavor. Tuna salad and chicken salad don't really have any of those things which is the reason I'm not too fond of either. But I really want to like chicken salad so I've been looking for a good recipe to try. I found all different kinds but I decided to create one of my own. It was pretty good. I'm sure chicken salad lovers would love it! I just wanted it to be bursting with flavor- and it wasn't. I'm going to keep trying!

Ingredients:

• 2 cups of cooked, shredded chicken. I used rotisserie chicken but you could always boil chicken breasts (or use chicken out of a can if you like that sort of thing). Canned chicken just grosses me out. Yuck! But to each their own :-).
• 1 jalapeno, seeded and diced
• 1 red bell pepper, seeded and diced
• 2 stalks of celery, sliced thin
• 1/2 purple onion, diced
• small handful of cilantro, chopped
• 1 boiled egg, chopped
• 1/2 cup of mayo (or less)
• a few squirts of honey dijon mustard
• seasoning: cayenne pepper, Greek, garlic powder, salt, and pepper

Directions:

1. Boil the egg. Meanwhile, chop up all the veggies and shred chicken.
2. Mix everything together in a bowl, adding seasoning and mayo slowly until desired consistency is reached. 
3. Serve on a crescent roll with slices of avocado.
4. Voila!  

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Crock Pot Monday: Orange Chicken

I got this recipe from Pinterest. And I have to say, whoever said this was delicious sits on a thrown of lies!!!! Even if you LOVE orange flavored stuff, I think this would still be too orange-y for you. I mean it's like knock you on the ground orange-y. The chicken itself was good and I think with some major adjustments to the recipe, it could be good. Especially if you used less orange juice and more teriyaki/soy sauce. Panda Express sells their yummy sauces at Wal-Mart by the other Asian food stuff. Add some of it and it will definitely be good! But I have to be honest and say that I didn't even eat that much of this tonight because it was just too much for me. And that NEVER happens- I'll eat anything! Literally. But you live and you learn! A few friends sent me some other yummy looking crock pot recipes and I will be trying those soon! Here's the orange chicken recipe.

Ingredients:
- 1 pound of chicken, chopped into small chunks
- 1/3 cup of flour
- olive oil
- 1/2 teaspoon of salt
- 1 teaspoon of balsamic vinegar
- 3 tablespoons of ketchup
- 6 ounces of frozen orange juice concentrate
- 4 tablespoons of brown sugar

Directions:
1) In a bowl, mix the OJ, brown sugar, vinegar, salt, and ketchup.
2) Pour the flour in another bowl. Toss the chicken until it's evenly coated.
3) Pour a small amount of olive oil in a skillet and brown the chicken. It doesn't need to be fully cooked since it's going in the crock pot. Just sear it so it will have the crust on the outside.
4) After the chicken is done, put it in the crock pot and pour the sauce on top. Cook on low for 5-6 hours, or on high for 2-3 hours.
5) Voila!

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Crock Pot Monday: Cheesy Chicken and Potatoes

This was really good! Sometimes I've noticed that crock pot meals don't make good photographs-- this was one of those times. I borrowed this photo off the Kraft website. This recipe came out of their "Food and Family" magazine. I added a few things to it, though. It tasted kind of Mexican-y. We just so happened to have some verde sauce left over from a restaurant and so we put it on top of our chicken-- so delish! I would definitely recommend putting salsa or something on the top. This was super easy to make!

Ingredients:
- 1 green pepper, sliced
- 1/2 onion, sliced
- 1 pound of red potatoes, thinly sliced
- 2 pounds of chicken breasts
- 1 can of cream of chicken soup
- 4 ounces of Velveeta
- 1 tablespoon of worcestershire sauce
- 1/2 can of rotel
- seasoning

Directions:
1) Spray bottom of slow cooker with cooking spray.
2) Season veggies, chicken, and potatoes.
3) Put the pepper and onion slices in the bottom of the crock pot. Top with potatoes.
4) Place the chicken in the slow cooker and cover with soup and rotel. Cover with lid and cook on low 6-8 hours.
5) When fully cooked, use slotted spoon to transfer chicken, veggies, and potatoes to a platter.  Mix Velveeta and worcestershire sauce into liquid in slow cooker. Mix until fully melted.
6) Spoon sauce over chicken, potatoes, and veggies. Serve immediately.
7) Voila!

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Grilled Chicken Tenderloins- Cracker Barrel Style

This chicken was SO delish and SO easy! And there's no "grilling" involved- but the chicken does taste like it has been grilled! I found this great site on Pinterest called "Tip Nut" that listed "14 Ways to Jazz Up Chicken Breasts." This recipe is the first one listed. I have eaten the grilled chicken tenderloin sandwich from Cracker Barrel a few times and I love it- so I had to try this! I would have never thought that Italian dressing + honey + citrus juice would yield so much flavor. My chicken turned out a little more "saucy" than expected because I only used a pound of tenderloins and the recipe called for about 2 pounds. Still, this was so good and I will definitely cook this again.

Ingredients:
- approx. 2 pounds of chicken tenderloins
- 1 cup of Zesty Italian dressing
- Juice from 1 whole lime
- Juice from 1/2 lemon
- 3 teaspoons of honey (I added a little more than this)
- I also added a sprinkle of Greek seasoning, but I don't think it was necessary

Directions:
1) Combine all ingredients in a gallon Ziploc bag. Let marinate for at least an hour. Next time I think I will do this in the morning, and then cook when I get home in the evening.
2) Pour all ingredients into a large skillet and cook over medium heat, without a lid, until liquid evaporates and remaining marinade becomes thick and caramelized. This took about 30-40 minutes. At first it will seem like there is too much liquid in the pan- but don't worry it will cook out! Turn the tenderloins every 10 minutes so they will caramelize on both sides.
3) Voila!

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Zesty Grilled Wings

We had a few wings and drumsticks so we decided to grill them tonight for dinner. The wings were so simple and so DELISH! This was (literally) a 30 minute meal that we will cook again soon. Jason's reaction to the wings during dinner was my favorite, "Dude....this was the best idea everrrrr!" Haha.

Ingredients:
** I don't have exact amounts because we just "eye-balled" it.
- Zesty Italian dressing
- honey
- mustard
- seasoning: Tony's, Cavender's Greek seasoning, Montreal Steak seasoning

Directions:
1) Cover the chicken with the Italian dressing and seasoning.
2) Heat grill to a medium-high heat.
3) Grill chicken until fully cooked.
4) Right before taking the wings off the grill, mix up a little honey and mustard and brush it on the wings.
5) Voila!

  Get Cookin'!

Crock Pot Monday: Chicken Pot Roast?

I feel like I have "writer's block." Or blogger's block? And definitely cooker's block! I have been swamped at school and fighting a cold (which means I force myself to leave school around 6:00pm every day and then barely make it home to my bed before using an entire box of tissues). I have gotten out of the routine of cooking every night because I've had nooooooo appetite.  I was hoping that today's crock pot surprise would cure my case of  the blocks....But that didn't quite happen. Instead I feel like I would do just about anything for an Aunt Annie's cinnamon and sugar pretzel. But I digress.

I combined a few recipes...I think "combining" is becoming my "thing." A very dear family friend has an a-m-a-z-i-n-g chicken sauce piquante recipe so I thought I would try a crock pot version of it. It was definitely not the same, but it was still good. It was sort of more like chicken stew/pot roast.

And the last bit of bad news...no picture! Sorry!

Ingredients:
- 1 pound of chicken (I used legs and thighs on the bone)
- 1 package of brown gravy mix
- 1 package of dry onion soup mix
- 2 cans of chicken broth
- onions, bell pepper, celery, garlic-- chopped finely
- 1/2 can of tomato sauce
- 2 bay leaves
- 1 sprig of rosemary
- seasoning
- a few baby carrots
- some quartered red potatoes

Directions:
1) Combine everything in a crock pot.
2) Cook on low for 6-8 hours.
3) Serve over rice.
4) Voila!


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Honey Seared Chicken

YUM. Do yourself a favor and try this!

Ingredients:
- 1 cup of cornstarch
- 1 cup of broccoli florets
- 1/2 whole red pepper and green pepper, sliced thin
- 1 tablespoon of soy sauce
- 1 clove of garlic, minced
- 1 pound of chicken breasts, cut into pieces
- 1/4 cup of honey
- salt and pepper
- olive oil

Directions:
1) Heat a large skillet over medium high heat and add about 1 tablespoon of olive oil.
2) Add the veggies with a sprinkle of salt and pepper and saute for about 5 minutes, until soft.
3) Add in soy sauce and garlic and stir so veggies are coated. Remove everything from skillet and set aside.
4) Season chicken with salt and pepper. Re-heat skillet with a little more olive oil.
5) Dip chicken pieces in corn starch and add to skillet. Let brown for 2-3 minutes, then flip. Continue with remaining chicken pieces (in batches if needed).
6) Once chicken is cooked, add veggies back to the skillet.
7) Add honey and mix thoroughly to combine. Taste and season with more salt, pepper, soy sauce, honey, etc. if needed.
8) Serve over rice. Voila!

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Crock Pot Monday-ish: Bacon Wrapped BBQ Chicken

Yes. I know. It's Wednesday! Short work weeks mess me up- and make the kids go crazy! Yesterday it took everything I had to drive home before collapsing. But I slept for almost 12 hours last night and I'm feeling much better today! Ha. Sleep is my cure-all.

I have to admit. This recipe was not my favorite. I found it online and I had never heard of anything bacon wrapped in a slower cooker, so I had to try it. I actually shredded the chicken and it was quite tasty as shredded chicken sandwiches. The perk of this recipe is that it's so simple and only requires a few ingredients. Definitely worth trying- it's an easy BBQ recipe!

Ingredients:
- 3 or 4 chicken breasts
- 1 cup of BBQ sauce
- 2 red apples, peeled and grated
- 1 lemon, juiced
- 3 or 4 slices of bacon
- seasoning

Directions:
1) Season chicken and set in the bottom of the crock pot.
2) Combine the BBQ sauce, grated apples, and lemon juice and then pour on top of chicken.
3) Wrap a piece of bacon around each chicken breast.
4) Set to low and cook for 8 hours.
5) Voila!

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Grilled Balsamic Chicken

This was one of those last minute dinners. You know, when it's already 7:30ish, everyone is starving, and nothing is planned for dinner? Surprisingly these times are usually when I am the most "creative" in the kitchen. On this particular day, I looked in the freezer and saw that I had some boneless, skinless chicken breasts. I quickly put them in some warm water to thaw them out while I scrounged around to find a marinade. I didn't have much of anything, so I decided to make my own using light balsamic dressing as the base. I'm happy to report that it really turned out great! I will cook this again soon.

Ingredients:

- boneless, skinless chicken breasts

- about 1 cup of Kraft light balsamic dressing

- a little bit of chopped fresh parsley

- seasoning: lemon pepper, Tony's, garlic powder, and Greek

Directions:

1) Season the chicken breasts with the dry seasonings.

2) Mix the remaining ingredients together and use a brush to cover the chicken.

3) Let it marinate for 15-30 minutes and then grill until fully cooked.

4) Voila! So simple and so delicious!

     Get Cookin'! 

Chicken Enchiladas

Last night was the first time I had ever made enchiladas like this. They were really good! They were not as simple to make as I would have liked, but if you have an extra set of hands this recipe can be made easily. The inside of the enchiladas consisted of: sauteed onions and red bell peppers, cilantro, chicken, shredded cheese, sour cream, and seasoning. Yum! I used a rotisserie chicken and the whole process only took about 30 minutes! After eating I realized 2 things: my enchiladas definitely needed more cheese on the inside and more enchilada sauce on the outside! Next time after rolling the enchiladas, I will pour the remaining enchilada sauce over the rolls, then top with cheese.

Ingredients:
- corn tortillas
- rotisserie chicken, deboned and shredded
- 1 can of enchilada sauce
- 2 cups of sour cream
- ALOT of shredded cheese (approx. 3 cups)
- 1 cup of chopped green onions
- 1/4 cup of chopped onion and red bell pepper
- handful of chopped cilantro
- seasoning
- canola oil

Directions:
1) Preheat oven to 375 degrees.
2) Cook the onions and red bell pepper until soft.
3) Turn the fire to the lowest setting. Add the chicken and seasoning (to taste).
4) Add about 1 cup of sour cream (You may need to add more depending on how much chicken you use. ),  some green onions, and some shredded cheese.

*This is where the extra set of hands comes in!  Because you can only fry the tortillas one at a time, it helps to have one person in charge of the frying and one person in charge of the stuffing/rolling.

5) In another pan, heat up the canola oil. Using tongs, fry tortillas one at a time, for only a few seconds per side (don't allow to crisp).
6) Remove from oil, then dunk tortilla in the enchilada sauce. Then lay the tortilla on a plate and spoon a few tablespoons of the sour cream mixture in the middle.
7) Roll tortilla and place face down in a baking pan, and cover with cheese. Repeat until all sour cream mixture is used up. Here is a picture of my baking pan.

8) Bake for 15-20 minutes until the cheese is melted and the enchiladas are bubbly.

9) Voila!

    
     Get Cookin'!

Oven Roasted BBQ Chicken

Yesterday I proclaimed that I would never buy salsa from a grocery store again because I found a delish and easy recipe. Today I'm proclaiming that I will never buy BBQ sauce from a store again! This was the easiest BBQ chicken ever- and Oh. So. Good! I cannot believe how simple and quick of a meal this was-- while we were eating we kept saying, "Why haven't we thought of this sooner!?" We used drumsticks but you can use any bone-in chicken you'd like!

Ingredients:
- 12 whole chicken legs
- 1 tablespoon of canola oil
- 1/4 cup of onion, diced
- 2 cloves of garlic, minced
- 1 cup of ketchup
- 1/4 cup of brown sugar
- 4 tablespoons of distilled vinegar
- 1 tablespoon of worcestershire sauce
- 1/3 cup of molasses
- 1/4 teaspoon of cayenne pepper
- 4 tablespoons of chipotle adobo sauce (the sauce the chipotle peppers are packed in)

I had never heard of the adobo sauce until this recipe. I found it with the Mexican peppers and chilies. Here's what the can looks like:

Directions:
1) Preheat oven to 425 degrees. Lightly season chicken and place on a broiler pan (or any pan with a rack) and roast for 20 minutes.
2) While the chicken is roasting, heat canola oil in a saucepan. Add onion and garlic and cook for five minutes.
3) Reduce heat to low, add all remaining ingredients and stir. Allow to simmer while the chicken roasts. Taste the sauce after simmering and add whatever ingredient it needs to fit your pallet (more spice, more sugar, etc.)
4) After 20 minutes of roasting, crank on the broiler to get a little color on the legs. Broil for 5-10 minutes.
5) Remove chicken from oven. Reduce heat to 350 degrees. With tongs, dip each drumstick into the sauce, submerging completely. Place back onto the pan. After all the chicken is coated, return pan to oven for 5-8 minutes, or until hot and sizzling.
6) Remove from oven. Brush generously with remaining sauce.

Here's a picture of the final plate- I made some homemade potato salad and BBQ beans to go with this delicious chicken. YUMMY!

Adjustments for Next Time:

• I think I will add a little mustard to the sauce. The sauce already has the perfect amount of sweetness and spice- it just needs a little more tangy-ness (yes I just made up that word).
• I might also cut back on the amount of brown sugar... Just to see!
• I also think that I will leave the chicken under the broiler for a little longer to make it a little bit more crispy on the outside.
• NOTE: This sauce would be amazing on pork! I can't wait to try it.

I hope you enjoy this!

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Chicken and Sausage Jambalaya

This stuff is so yummy and so easy! If you have never eaten jambalaya, you should definitely try it. It is just a combination of meat, veggies, rice and seasoning! You can use any combination of meat- pork, chicken, sausage, shrimp, etc.  I like chicken and sausage the best.

Ingredients:
- about a pound of chicken (I use deboned, rotisserie chicken)
- 1/2 pound of smoked sausage
- about 1 cup of chopped onions, bell pepper, and celery
- 1 clove of garlic (chopped)
- 2 cups of chicken broth
- 2 cups of minute rice
- seasoning to taste

Directions:
- I use a rotisserie chicken from the grocery store! This is a great trick to making this dish even more quick and simple. I debone the chicken, cut it into small pieces, and set aside.
- Cook the sausage by browning it in a pan.
- Add the veggies and cook until soft.
- Add the chicken and cook down for a few minutes.
- Add the chicken broth and seasoning, bring to a boil.
- Add the rice, stir, and then turn fire off. Cover for about 10 minutes.
- Voila!

I usually serve jambalaya with steamed veggies- corn, green beans, or whatever! It's a crowd pleaser because there's not much to it. Try it and you will see!

      Get Cookin'!

Grilled Chicken and Potatoes with Tomato and Cucumber Salad

I was searching online for some simple recipes to try this week-- this one sounds delish! Click on the link below to see the recipe.

Grilled Chicken and Potatoes with Tomato and Cucumber Salad - Fine Cooking Recipes, Techniques and Tips


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