posted on: 8.10.2008

c'mon... i know you all have recipes for me!
(thanks to those who have commented- can't wait to try them :)


  1. OK, so I know you're a little "scared" of my recipes...but I have faith in you. I just found good pitas again at Granite bakery,so you can make the chicken salad pitas.
    Shredded chicken(either shred a roasted chicken from the store, or boil some chicken breasts and shred.)
    1 stick celery, diced
    sliced almonds
    green grapes, halved
    1/2 red onions, diced
    Mix together and then toss with a mixture of Briannas honey mustard dressing and mayo(just mix it to the flavor you like)I usually add a little milk just to make it a little thinner.
    Split pitas in half, and then cut open inside and stuff with red leaf lettuce, and chicken mixture.
    I found some more recipes that fit your requirements, but I left them at home...just something to look forward to tomorrow!

  2. I'm gonna make a list for you!! I believe in simple but oh so flavorful food so it will be coming soon via e-mail! I'm sending you something now b/c I just had a wonderful thought!

  3. I am a friend of Dru's and came across your blog. I thought I would answer your cry for help with easy, yummy, fast recipes...

    Greek Lemon Soup
    4 to 6 portions it makes a lot so I usually cut in half
    This can be ready in 30 min...and is great hot or cold!
    6 cups of canned chicken stock
    1/2 cup long grain rice (not instant rice)
    3 egg yolks
    1/4 cup fresh lemon juice
    salt and freshly ground black pepper, to taste
    sliced lemon for garnish
    chopped frest Italian parsley, for garnish
    Pour broth into a lagre heavy pot bring to a full boil. Pour in rice, reduce heat, and simmer, covered, for 25 not over cook.
    In a small bowl whisk the egg yolks and lemon juice together until well combined.
    When rice is done, remove soup from the heat, whisk 2 cups of hot broth into the egg and lemon mixture. Whisk this mixture back into the remaining soup.
    Return soup to med heat and cook, stirring constantly, until it is just not let reach boil.
    Season to taste and serve immediatlty...or cool to room temp, cover, and refrigerate. Correct seasoning just before serving. Garnish hot or cold with the lemon slices and chopped parsley.

    Chicken with Lemon and Herbs
    6 portions. I also cut this recipe in half.
    1 cup mixed chopped fresh mint, dill, and parsley, in about equal proportion, or to taste
    2 garlic cloves, peeled and minced
    6 skinless, boneless chicken breasts
    Salt and pepper to taste
    2 lemons, cut into 6 slices each
    4T unsalted butter
    Preheat oven to 350
    Mix herbs and garlic together in a small bowl. Flatten the chicken by pressing them gently against the work surface with the palm of your hand. Arrange each breast on a large piece of aluminum foil and season with the salt and pepper. Sprinkle the herb and garlic mixture over the chicken breasts.
    Arrange 2 lemon slices over each breat. Dot with the butter and seal the packets.
    Set the packets on the center rack of the oven and bake until done 30 min. Transfer to serving plates and allow the guests to open the packets at the table!

    Both of these recipes are from the Silver Palate Cookbook...I hope you enjoy them!

  4. Hey Chelsea! I hope you remember me from Churchill. I was cruising through and saw your blog. Your family is gorgeous! Maybe we could keep in touch.
    Stephanie (Benson) Griffith

  5. I have a few...
    Apricot Chicken
    4-5 boneless, skinless chicken breasts or tenders
    1-8 oz. bottle Russian salad dressing (only use half)
    1 C. apricot jam
    1 pkg. dry onion soup
    Mix the dressing, jam, and onion soup mix. Pour over chicken. Bake at 350 degrees for 25-30 minutes covered and 25 minutes uncovered.

    Creamy Chicken Casserole
    8 slices Swiss Cheese
    1 can cream of chkn or mushroom soup
    1 cube butter/margarine
    4-5 chicken breasts
    1 pkg. Stove Top dressing(one step type)
    Grease 9x13 pan. Place chicken in pan, place the cheese over the chicken. Spoon cream of chkn or mushroom soup over it. Pour dry dressing mix and seasonings over chicken and dot cube of margarine over all. I also add a little bit of water so it's not too dry. cover with foil and bake at 350 for 1 hour and 15 minutes or until it's fork-tender.

    Santa Fe Chicken
    2 C. salsa
    2 C. chicken broth
    3 chicken breasts
    2 C. rice
    Bring salsa and broth to a boil. Cut raw chicken into boing mixture. cook for 3 to 5 minutes until chicken is cooked. Take off heat and add rice. Stir. Pour into dish and cover. Top with cheese, green onions and diced tomatoes. Fills about a 2 quart dish.

    I don't know the name of this one, but it's really yummy. It also might sound weird, but again I think it's really good :)
    1 lb. ground beef
    1 bag of frozen hashbrowns (cubed)
    1 bag of mini carrots.
    You cook each separately, then serve in one big heap. You can eat with ketchup or bbq sauce.

  6. This comment has been removed by the author.

  7. Chels-
    I love to make BBQ Chicken pizza and it is oh so easy. (By the way, I just throw things in, so I have no measurements).

    *1 can Pillsbury pizza dough (I try to use reduced fat, ya know every little bit helps, and to save a little money, you can just use the generic brand).
    *1 red onion
    *cheese (I usually use cheddar and Mozzarella), but just use your fave. And I highly reccomend pre-shredded. It is so easy.
    *Your fave BBQ sauce
    *2 chicken breasts
    *Cilantro (usually fresh is best)

    Spread the pizza dough out on a greased cookie sheet. Then spread a layer of BBQ sauce on top of that. Then sprinkle a layer of cheese on top of that.

    Grill the chicken, then cut into cubes and toss with BBQ sauce, then put chicken on pizza.

    Slice the red onion (I usually cut the onion in half and then slice the half) and sprinkle that on top.

    Sprinkle a little bit more cheese on top of everything, then mince the cilantro and put on top.

    Bake as per the directions on the dough can. I think it is 375 for about 15 minutes.

    This is the easiest thing I do and Mike loves it! It is really good with a green salad on the side.

  8. PS, you ought to check out

  9. Just realized that my comment was not functional. I'll try again

    if that doesn't work, go to and search for "spiced pork tenderloin with maple chipotle sauce."
    sorry about the confusion


  10. I read your blog every now and then through the Duckworth's - and I had to add this recipe that is yummy yummy and easy easy.

    2-3 chicken breasts
    1/2 cup salsa (any kind)
    a few big spoonfuls of brown sugar

    Throw everything in the crockpot and six hour later you have chicken to die for.

    I like to shred mine (usually it just falls apart in the crockpot anyway) and serve in the costco uncooked tortillas - or you can have it over rice.

    This was a good post, I'll be printing off some of these for sure!


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