Category: RECIPES

EASY CHICKEN PESTO

Surprisingly, this pesto chicken is one of my kids’ favorite meals! I think it has to do with the melted cheese and chicken. The pesto makes the dish, and the kids do not complain. And with three ingredients, it is affordable and quick to get to the table. I have also used sun dried tomato pesto and mozzarella cheese and it was super good.

PESTO CHICKEN
4 boneless , skinless chicken breasts
4 teaspoons pesto
4 slices provolone cheese
  • Preheat oven to 375 degrees. 
  • Place chicken breasts in a oven proof casserole dish. 
  • Spread 1 teaspoon of the pesto evenly over each piece of  chicken.  
  • Place the cheese slices on top of the pesto.
  • Cover and bake for 45-50 minutes or until the chicken is cooked and the cheese is melted.if you want the cheese browned a bit, uncover the chicken for the last 5 minutes or so until is is a light golden brown.
Come on over to THE FLOWERING DOGWOOD for more great recipes! Have a great week!

CLASSIC GOOD EATS ~ BAKED PINEAPPLE BLACKBERRY CUSTARD

BAKED PINEAPPLE BLACKBERRY CUSTARD
I originally got this recipe from my cousin Jenn, and it quickly became our family favorite. This recipe is really good warm, but also just as good cold. It also works as a wonderful custard to fill cakes too.
2 large cans crushed pineapple (drain & save juice)
2 cups pineapple juice
2 eggs beaten
4 tablespoons cornstarch
1 package blackberries, rinsed and chopped
1 cup sugar
mini marshmallows (OPTIONAL)
  • Preheat oven to 350°.
  • Place pineapple in the bottom of a greased 13 x 9 pan.
  • Sprinkle blackberries over pineapple.
  • In a sauce pan whisk together the pineapple juice, eggs, sugar and cornstarch.
  • Cook until thick.
  • Pour over the pineapple and bake 20 minutes.
  • Top with marshmallows and return to oven until golden.

CLASSIC GOOD EATS ~ BAKED PINEAPPLE BLACKBERRY CUSTARD

BAKED PINEAPPLE BLACKBERRY CUSTARD
I originally got this recipe from my cousin Jenn, and it quickly became our family favorite. This recipe is really good warm, but also just as good cold. It also works as a wonderful custard to fill cakes too.
2 large cans crushed pineapple (drain & save juice)
2 cups pineapple juice
2 eggs beaten
4 tablespoons cornstarch
1 package blackberries, rinsed and chopped
1 cup sugar
mini marshmallows (OPTIONAL)
  • Preheat oven to 350°.
  • Place pineapple in the bottom of a greased 13 x 9 pan.
  • Sprinkle blackberries over pineapple.
  • In a sauce pan whisk together the pineapple juice, eggs, sugar and cornstarch.
  • Cook until thick.
  • Pour over the pineapple and bake 20 minutes.
  • Top with marshmallows and return to oven until golden.

CLASSIC GOOD EATS ~ TORTILLA ROLL UPS ~Perfect for upcoming Superbowl parties

TORTILLA ROLL-UPS
8 ounces sour cream
8 ounces cream cheese softened
1 bunch green onions, sliced thin
1/3 pound ham, chopped fine
7 ounce can roasted chiles, drained well
1 small can chopped olives
flour tortillas

  • In a small food processor blend all ingredients together until smooth.
  • Spread 4 tablespoons on each tortilla leaving 1/2 inch along one edge.
  • Roll up each tortill ending on the dry edge.
  • Lay side by side on a plate.
  • Cover loosely with saran.
  • Chill overnight.
  • Slice into 1/2 inch rounds just before serving.

This recipe is linked to:
Recipe Swap
Recipe Swap Thursday
Fun with Food Friday
Recipes I Can’t Wait to Try 

    STOVE TOP HERBED CHICKEN

    I was having a very hard time trying to come up with something for dinner tonight.  I looked for recipes and racked my brain.  Finally, I just decided to “wing” it.  I had these beautiful herbs that I did not want to go bad so I knew that I had to incorporate all of them.

    Stovetop Herbed Chicken
    3-4 boneless, skinless chicken breasts
    1 bunch fresh parsley
    2-4 sprigs fresh rosemary
    2-4 sprigs fresh thyme
    2 green onions or scallions
    olive oil

    Directions:  Mince all herbs.  Sprinkle (or press) herbs onto both sides of chicken breasts.  Pour olive oil in a large pan.  Cook chicken 3-4 minutes on medium-high heat; turn and cook on the other side.  (Chicken will get a crust on the outside with the herbs).  Cook until chicken juices run clear.

    Here’s what you’ll start with:  (Pay no attention to my sink and to the soap on its side-LOL)
    Mince the herbs.
    Coat both sides of chicken breasts with herbs.
    Place chicken in pan and cook until juices run clear.
     Here’s what you’ll end up with:  (Yummy!!)
    Of course, dried herbs can be used instead but fresh is best!  I served these with Roasted Sweet Potatoes with Rosemary.

    CLASSIC GOOD EATS ~ OVEN BBQ CHICKEN

    OVEN BBQ CHICKEN
    Whole chicken pieces cut up, washed and dried
    BBQ Marinade (recipe below)
    BBQ Seasoning (recipe below)
    BBQ Sauce (recipe below)

    • Rinse Chicken well and pat dry.
    • Loosely layer chicken pieces in a large bowl and pour BBQ marinade over and sprinkling BBQ seasoning over each layer.
    • Refrigerate overnight.
    • Remove chicken from refrigerator 30 minutes before you plan to put it in the oven. 
    • Preheat oven to 350 degrees.
    • Spray a jelly roll pan with PURE.
    • Place chicken pieces on pan.
    • Generously brush with BBQ sauce.
    • Bake 45 minutes or until cooked through and crisp.
    • Brush with more BBQ sauce.

    BBQ MARINADE
    2 cloves roasted garlic, crushed
    1 tablespoon red pepper flakes, crushed
    1/2 teaspoon oregano
    1/2 teaspoon basil
    1/2 teaspoon white pepper
    1 teaspoon sea salt
    1/2 teaspoon sweet Hungarian paprika
    1 tablespoon sugar
    2-3 tablespoons BBQ seasoning
    1/3 cup Champagne vinegar
    1 cup vegetable oil (I prefer Canola)

    • Whisk all the dry ingredients together until well blended.
    • Add oil, whisking until dry ingredients are well incorporated.

    BBQ SEASONING
    1 1/2 cups paprika
    3/4 cup sugar
    3 tablespoons onion powder
    1 tablespoon garlic powder

    • Blend ingredients together well.
    • Store in an airtight container.

    BBQ SAUCE
    2 cups Heinz ketchup
    1 cup apple juice
    1/2 cup apple cider vinegar
    5 packed tablespoons light brown sugar
    2 cloves garlic, smashed
    2 teaspoons fresh ground pepper
    2 teaspoons onion powder
    Juice of 1 lemon
    1 tablespoon Worcestershire sauce

    • In a large saucepan combine all the ingredients, stirring to blend.
    • Bring the mixture to a boil.
    • Reduce heat and simmer uncovered for an hour, stirring frequently.

    This recipe is linked to:
    Recipe Swap
    Prairie Story’s Recipe Swap Thursday
    Fun with Food Friday
    Recipes I Can’t Wait to Try  

      Fire Day Friday: Grilled Chicken with White Barbecue Sauce

      I am extremely excited about co-hosting Fire Day Friday with Chris from Nibble Me This!  My name is Jenn from Jenn’s Food Journey and I love to grill….uhmmm, wait… I mean I LOVE to grill…so when Chris asked if I would co-host with him, I was not only honored but ecstatic!!!  A place where I can talk about food being cooked over fire…HEAVEN!!  So I’ll be here every other Friday and if you get lonely and want to come see me between those days, come check out Jenn’s Food Journey, you’ll never know what you might find!  And thanks again to Chris and this amazing community of bloggers on Our Krazy Kitchen!

      Now on to the good stuff!!

      I live in Arizona, so I can grill comfortably all year long.  And I do just that.  My favorite thing to grill:  Chicken!  Some people have a hard time grilling chicken, they tend to over cook it out of fear of under cooking it.  The only way to grill good chicken is to practice, practice, practice!  The more you do it, the better you will get at it.  I don’t want to toot my own horn, but sometimes, I even forget to turn on my timer, I just know by the look and feel that it’s done.  I do not recommend that method though, I have come up with shoe leather a time or two also.  One way to perfect it: use a meat thermometer!  They are every grillers/cooks/chefs must have tool.  When cooked properly, chicken should register an internal temperature of 165 degrees F.  Though I always take the chicken off just a tad bit before, as it will continue to cook a little after you have taken it off the fire.

      ANYWAY…I ramble sometimes, sorry!  The chicken…it was fantastic!  Just a simple little spice mix that just always says “barbecue” to me.  Most people have these spices already on hand, so it’s an inexpensive way to end up with a tasty piece of chicken!  And the sauce, well, I’m a self proclaimed sauce girl (or is it saucy girl, I’m not sure), so I LOVED it.  It has the perfect little tang that compliments the slightly spicy chicken.  This is definitely a must try!

      Grilled Chicken with White Barbecue Sauce
      Spice mix created by Jenn’s Food Journey, Sauce adapted from MyRecipes.com
      Printable Recipe 
      Ingredients:
      4 boneless, skinless chicken breasts
      For the spice mix – 
      1 Tablespoon paprika
      1 Tablespoon brown sugar
      1 teaspoon black pepper
      1/2 teaspoon cayenne pepper
      1/4 teaspoon garlic salt
      1/4 teaspoon onion powder
      For the sauce – 
      1/2 cup mayonnaise
      2 Tablespoons white wine vinegar
      1 teaspoon spicy brown mustard (you could use Dijon instead)
      1/4 teaspoon garlic powder
      1/8 teaspoon black pepper
      1 teaspoon horseradish

      Directions:
      In a small bowl, mix together all the ingredients for the spice mix.  Rinse the chicken and pat dry with a paper towel.  Sprinkle the seasoning over the chicken, covering both sides of each piece.  Place on a plate and cover or wrap in plastic wrap and let sit in refrigerator for 2-4 hours (you could always do it for longer, it can’t hurt one bit!).

      In another small bowl, mix together all the ingredients for the sauce.  Cover and place in refrigerator until ready to use.

      Preheat grill to 400 degrees.  Rub grill grates with oil.  Place each piece of chicken directly over the fire and cover the grill.  Let grill for 5-8 minutes per side or until the chicken is cooked through and juices run clear.  Remove from grill; serve with white barbecue sauce.  Enjoy!

      CLASSIC GOOD EATS ~ BLOOD ORANGE CHICKEN

      BLOOD ORANGE TART CHICKEN

      1/4 cup chopped tart dried cherries, diced
      1/2 cup white wine
      12 chicken thighs, skin on
      1 can Kern’s Apricot nectar
      3 tablespoons blood orange vinegar
      3 cloves roasted garlic, minced
      1 large bunch green onions, sliced thin4 tablespoons butter, divided 1 + 3
      salt and pepper to taste

      • Preheat Oven to 350 degrees.
      • Melt 3 tablespoons butter in large skillet.
      • Brown chicken, salt and peppering generously and to taste until skin is crisp.
      • Drain fat, reserving any crisp bits to add to next step.
      • Melt 1 tablespoon butter in large skillet.
      • Saute’ onion and roasted garlic.
      • Add cherry pieces, vinegar, wine and apricot nectar – simmer 20 minutes on low.
      • Spray a large baking dish with PURE.
      • Lay chicken pieces in a single layer side by side.
      • Top with onion mixture.
      • Bake uncovered 30-45 minutes uncovered.
      • Serve over rice, mashed potatoes or noodles.

        PULLED PORK SANDWICHES

        Hello everyone. My name is Liz and I am the new host for Try A New Recipe Tuesday. I am honored to be part of such an awesome group of bloggers. I have my own blog, The Flowering Dogwood, come on over, browse and let me know you stopped by.
        The holidays are over and all I want to do is to NOT make a huge fuss in the kitchen. This meal is easy , with very little effort. My kind of dinner! This is a great meal that you will definitely add to your list of favorites.It is a favorite at our house. Crock pot, few ingredients and great taste. Of course you use your favorite BBQ sauce. Everyone has one!  I serve the pork on buns with baked french fries and coleslaw.
        PULLED PORK SANDWICHES
        1 (14 ounce) can beef broth
        3 pounds boneless pork ribs
        1 (18 ounce) bottle barbecue sauce
        Directions
        • Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. 
        • Remove meat, and shred with two forks. 
        • Preheat oven to 350 degrees F. 
        • Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbecue sauce.
        • Bake in the preheated oven for 30 minutes, or until heated through.
        • Serve on warm, toasted buns.

        BACON CHEDDAR CHEESE BALLS

        I have no idea where this recipe came from, but it has become a family favorite.  I also borrowed this picture from Claudia to show that these or ANY cheese ball can be made what you want by just changing what you decorate the outside in and/or making them bite size by just adjusting how much you roll into each ball.  We prefer them “bite” sized.

        BACON CHEDDAR CHEESE BALLS
        1 pound extra sharp cheddar cheese, finely shredded
        8 ounce package Philadelphia cream cheese
        1/4 cup apricot pineapple preserves
        2 ounce jar pimentos, drained, rinsed and dried (optional)
        2 tablespoons milk
        1 teaspoon Worcestershire sauce
        1/2 teaspoon Franks Red Hot Pepper Sauce*
        8 slices bacon, cooked crisp & crumbled
        Additional toppings as desired – crushed nuts, chives, carrot pieces, pickle pieces, etc…

        • In a very large bowl combine the cheddar cheese and cream cheese.  Cover and let sit at room temperature for 1 hour.
        • Add the preserves, milk, Worcestershire sauce, hot sauce and half the bacon.  
        • Beat with a mixer until smooth.
        • Cover and refrigerate 2-4 hours.
        • Roll mixture into desired number of balls.
        • Roll each ball in desir4ed topping.
        • Chill for at least an hour.
        • Serve with crackers, celery sticks, toast points, etc…

        *Frank’s Red chile pepper sauce makes an awesome substitution