Tag: chicken


Jul
2018

Cajun Chicken Sandwiches

categories: Recipes, Sandwiches

Today I am featuring a recipe inspired by a sandwich that my husband always orders at a local restaurant. It is a chicken sandwich topped with a wonderful cajun seasoned mayonnaise.  He likes this sandwich so much that he wants me to make it every week.  The last time I made this meal I decided to freeze extra chicken so that it’s available to thaw out whenever he wants a sandwich.  The cajun mayo is so good you may find yourself dipping fries and tater tots in it. The spices that you see in this recipe are in your spice rack already so let’s get started with this yummy recipe.

We will start the recipe by stirring together the seasoning mix to flavor the meat and the mayo.  In a bowl mix: 

2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoons oregano
1 teaspoon ground thyme
1/2 teaspoon black pepper
1/2 teaspoon salt
2 teaspoons paprika

To make the Cajun mayo mix 1 cup of mayonnaise, 1/2 cup of ketchup with 2 tablespoons of the seasoning mix in a bowl. Now set the mayo to the side until you are ready to put together the sandwiches. 

Then cook your chicken pieces in 2 tablespoons of olive oil in a pan and sprinkle the chicken with 2 tablespoons of the seasoning mix. Cook the chicken until it reaches 165 degrees on a meat thermometer.

 To put the sandwiches together, spread the mayo on each side of the bun.Add pieces of chicken to cover the bun.Add a slice of tomato and a piece of lettuce.

Now it is time to enjoy the perfect Cajun Chicken Sandwich.

Cajun Chicken Sandwiches
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Ingredients
  1. 1 pound chicken cut in strips
  2. 2 tablespoons of olive oil
  3. 2 teaspoons garlic powder
  4. 1 teaspoon onion powder
  5. 1 teaspoons oregano
  6. 1 teaspoon ground thyme
  7. 1/2 teaspoon black pepper
  8. 1/2 teaspoon salt
  9. 2 teaspoons paprika
  10. 1 tomato sliced
  11. lettuce pieces
Instructions
  1. We will start the recipe by stirring together the seasoning mix to flavor the meat and the mayo.  In a bowl mix 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoons oregano, 1 teaspoon ground thyme, 1/2 teaspoon black pepper, 1/2 teaspoon salt, and 2 teaspoons paprika.
  2. To make the Cajun mayo mix 1 cup of mayonnaise, 1/2 cup of ketchup with 2 tablespoons of the seasoning mix in a bowl. Now set the mayo to the side until you are ready to put together the sandwiches.
  3. Then cook your chicken pieces in 2 tablespoons of olive oil in a pan and sprinkle the chicken with 2 tablespoons of the seasoning mix. Cook the chicken until it reaches 165 degrees on a meat thermometer.
  4. To put the sandwiches together, spread the mayo on each side of the bun. Add pieces of chicken to cover the bun. Add a slice of tomato and a piece of lettuce.
Cooking Up Cottage https://www.cookingupcottage.com/
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Mar
2018

Baked Barbecue Chicken

categories: Main Dishes, Recipes


Today I really need to share with you my newest chicken recipe that will knock your socks off.  It is a simple tender, chicken with a BBQ seasoning that is so easy to make. The chicken bakes in foil which keeps all of the juices inside and doesn’t get dried out. Plus, it’s a basic meal for those busy nights when you don’t know what to make . I want to include more weeknight meal recipes on the blog, because I think it is a challenge to decide what to make for supper when you are busy.  So for the next few weeks I will feature some new recipes that will be perfect main dishes for your meal rotation.

Start by preheating the oven to 350 degrees. Then in a pan on the stove top mix  3 tablespoons of catsup, 2 tablespoons of vinegar, 1 tablespoon of lemon juice, 2 tablespoons of Worcestershire sauce,  4 tablespoons of water, 2 tablespoons of butter, 3 tablespoons of brown sugar, 1 teaspoon of salt, 1 teaspoon of dry mustard, 1 teaspoon of chili powder, and 1/2 teaspoon of cayenne pepper.  Once you have mixed all of the ingredients, heat until it simmers.
Then remove the pan from the heat and dip the chicken pieces in the sauce.
Place one sheet of aluminum foil on a cookie sheet, and then place the pieces of chicken on the foil.
Then place a piece of foil on top of the chicken, and make a pouch out of the foil double folding all of the sides closed.Bake for 1 hour or until the internal temperature of the chicken is 165 degrees on a meat thermometer. Be careful when you open the pouch because there will be extra juice from the chicken in it. This is a great recipe, because there is no pan to wash and the chicken comes out very tender. Serve with your favorite barbecue sauce.

Baked Barbecue Chicken
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Ingredients
  1. 3 (lbs.) of chicken pieces (legs and thighs)
  2. 3 tablespoons of catsup
  3. 2 tablespoons of vinegar
  4. 1 tablespoons of lemon juice
  5. 2 tablespoons of Worcestershire sauce
  6. 4 tablespoons of water, 2 tablespoons of butter
  7. 3 tablespoons of brown sugar
  8. 1 teaspoon salt
  9. 1 teaspoon dry mustard
  10. 1 teaspoon chili powder
  11. 1/2 teaspoon cayenne pepper
Instructions
  1. Start by preheating the oven to 350 degrees. Then in a pan on the stove top mix  3 tablespoons of catsup, 2 tablespoons of vinegar, 1 tablespoon of lemon juice, 2 tablespoons of Worcestershire sauce,  4 tablespoons of water, 2 tablespoons of butter, 3 tablespoons of brown sugar, 1 teaspoon of salt, 1 teaspoon of dry mustard, 1 teaspoon of chili powder, and 1/2 teaspoon of cayenne pepper.  Once you have mixed all of the ingredients, heat until it simmers.
  2. Then remove the pan from the heat and dip the chicken pieces in the sauce.
  3. Place one sheet of aluminum foil on a cookie sheet, and then place the pieces of chicken on the foil.
  4. Then place a piece of foil on top of the chicken, and make a pouch out of the foil double folding all of the sides closed.
  5. Bake for 1 hour or until the internal temperature of the chicken is 165 degrees on a meat thermometer. Be careful when you open the pouch because there will be extra juice from the chicken in it. This is a great recipe, because there is no pan to wash and the chicken comes out very tender. Serve with your favorite barbecue sauce.
Cooking Up Cottage https://www.cookingupcottage.com/
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Jun
2017

Chicken and Wild Rice Casserole

categories: Main Dishes, Recipes

Summer, glorious summer is finally here! The start of summer brings those busy nights, every night, of ball games, swim lessons, and the infamous, last-minute, on the go, concession stand dinner! What’s the old saying?? Failing to plan is planning to fail…Well let’s plan for some weeknight meal success! My Chicken and Wild Rice Casserole is a light yet hearty casserole, great served with bread, and the leftovers go on all week so you will have dinner set and some of your weeknight stress gone! This casserole features savory chicken, rice, veggies, and mushrooms that come together so easily, it is a delicious change from the ordinary. When they taste the flavors of the wild rice and green peppers, your family will cheer, and it is sure to become a weeknight staple!

Start by cooking your two boxes of Rice-A-Roni Long Grain and Wild Rice according to the package directions in one pan.

Now while you are cooking the rice you can chop your chicken into bite size pieces and cook it in a separate pan with 1 teaspoon butter until it is cooked until it reaches a temperature of 165 degrees and set it aside.

In a pan cook the onion and green pepper in 1 teaspoon of butter until tender.

Now add the 1 (8 oz.) can drained mushrooms, 1 teaspoon Frank’s Red Hot Pepper Sauce, 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from heat and mix the cooked green peppers, onions, and mushrooms with the cooked rice. Add the cream, and then the cooked chicken.

Pour into a greased 13″x9″ baking dish. Bake uncovered, at 350 degrees for 30 minutes.

Now you are ready to enjoy this weeknight favorite.

Chicken and Wild Rice Casserole
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Ingredients
  1. 2 ( 4.3 oz.) packages of Rice-A-Roni Long-Grain and Wild Rice
  2. 1 pound of chicken cut into bite sized pieces
  3. 2 teaspoons butter
  4. 1/2 onion chopped
  5. 1 green pepper chopped
  6. 1 (8 oz.) can of sliced mushrooms (drained)
  7. 1 teaspoon Franks Red Hot Cayenne Pepper Sauce
  8. 1 cup heavy cream
  9. 1/2 teaspoon salt
  10. 1/2 teaspoon pepper
Instructions
  1. Start by cooking your two boxes of Rice-A-Roni Long Grain and Wild Rice according to the package directions in one pan.
  2. Now while you are cooking the rice you can chop your chicken into bite size pieces and cook it in a separate pan with 1 teaspoon of butter until it is cooked until it reaches a temperature of 165 degrees and set it aside.
  3. In a pan cook the onion and green pepper in 1 teaspoon of butter until tender.
  4. Now add the 1 (8 oz.) can drained mushrooms, 1 teaspoon Frank's Red Hot Pepper Sauce, 1/2 teaspoon salt and 1/2 teaspoon pepper.
  5. Remove from heat and mix the cooked green peppers, onions, and mushrooms with the cooked rice. Add the cream, and then the cooked chicken.
  6. Pour into a greased 13"x9" baking dish. Bake uncovered, at 350 degrees for 30 minutes.
Cooking Up Cottage https://www.cookingupcottage.com/

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Feb
2017

Ranch and Salsa Wraps

categories: Appetizers, Recipes

This wrap is perfect as a light lunch, appetizer, or a crowd-pleasing party food. With the big game coming up this Sunday, you will need something to take with you to the party you’re attending.  This wrap is packed full of flavor from everyone’s favorite ranch seasoning, healthy green peppers, and your choice of salsa.  With that much flavor going on, you can’t go wrong.  I used leftover rotisserie chicken in my wraps, which made my prep work very easy.  So let’s mix up the filling, get out the tortillas and start wrapping.

In a bowl mix 1 cup of shredded cooked chicken (if you just cooked the chicken you want to let it cool before putting it in this wrap or use leftover chicken or canned chicken), 1/2 cup of sour cream, 1/2 cup of shredded sharp cheddar cheese, 1/2 cup of salsa, 1 chopped green pepper, and 1 (1 oz.) package of dry ranch seasoning.

 

Fill tortillas with a 1/4 of the mixture and then roll them up.

Cut them into five pieces.

Arrange on a platter and refrigerate before and after serving. This recipe makes 21 small wraps.

Now you are ready for the big game with a yummy plate of appetizers.

Ranch and Salsa Wraps
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Ingredients
  1. 1 cup of shredded cooked chicken (if you just cooked the chicken you want to let it cool before putting it in this wrap or use leftover chicken or canned chicken)
  2. 1/2 cup of sour cream
  3. 1/2 cup of shredded sharp cheddar cheese
  4. 1/2 cup of salsa
  5. 1 chopped green pepper
  6. 1 (1 oz.) package of dry ranch seasoning
  7. 4 (9 inch) flour tortillas
Instructions
  1. In a bowl mix 1 cup of shredded cooked chicken (if you just cooked the chicken you want to let it cool before putting it in this wrap or use leftover chicken or canned chicken), 1/2 cup of sour cream, 1/2 cup of shredded sharp cheddar cheese, 1/2 cup of salsa, 1 chopped green pepper, and 1 (1 oz.) package of dry ranch seasoning.
  2. Fill tortillas with a 1/4 of the mixture and then roll them up.
  3. Cut them into five pieces.
  4. Arrange on a platter and refrigerate before and after serving. This recipe makes 21 appetizers.
Cooking Up Cottage https://www.cookingupcottage.com/
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