Lemon Chicken & Orzo Soup with Kale

So far our spring has consisted of snow, almost every day, with maybe a sunny day here and there. So for me, soup days are not over. This recipe I adapted slightly from Good Life Eats would still be great in warmer weather. It ends up being just slightly thickened, not too heavy, and has a nice light lemon flavor. If you've never tried it, orzo is my absolute favorite in soup, too. I thought this was an ultimate comfort food with the pasta, yummy vegetables and smooth broth.

This was the first time I have used kale and I have to say, I think I prefer it to spinach in a dish like this one. Have you ever felt like the flavor of spinach can overpower a dish? Kale is much more mild, one reason I think my boys ate it without complaining. It is super high in vitamins A & C and has endless other health benefits.

Tip: I never, never add my pasta to my soup. I always cook it separately and add it to our individual bowls. I do this because I always have leftovers and the pasta (or rice) soaks up all of the broth. This time I broke my rule and added the uncooked orzo to the cooking soup because I wanted to use the starch as a thickener. In two days when I wanted to use the leftovers, of course, there was no broth. So, all I did was recreate the broth part and it was no big deal. I made 6 more cups of chicken broth, added the 3 egg yolks {tempered}, the lemon juice, and added it back to the pasta and veggie mixture. It honestly tasted better the second time around.

Photo Used From Good Life Eats

*Printable Version*

What You Need:
1/2 onion, diced
2 cloves garlic, minced
1/3 cup white wine {I used cooking wine}
3 carrots, sliced
2 stalks celery, diced
6 cups chicken broth
2-3 chicken breasts, cooked and diced or shredded {or I used one whole rotisserie chicken}
3/4 cup orzo
3 egg yolks
zest and juice of 2 large lemons
1.5 teaspoons fresh thyme
2-3 handfuls of kale, ribs removed, chopped or torn into pieces
salt and pepper to taste

Directions:
Sautee onion in a tablespoon of olive oil for 2-3 minutes and add garlic. Cook garlic one minute and add white wine. Let simmer 2 minutes. Add chicken broth, thyme and carrot and bring to a boil. Reduce heat to medium and allow carrots to cook 10-15 minutes. Add cooked chicken.

In a separate bowl, combine 3 egg yolks and the juice of 2 large lemons. {I use this from Williams Sonoma to juice and love it}. Slowly whisk 1 cup of hot chicken broth into the egg and lemon mixture. Then, add this back into the soup mixture. This is how you temper your eggs and is the thickener for your soup.

Add the kale. It does not wilt as quickly as spinach so you'll need to give it a little extra time to wilt down.

Let simmer 5-10 more minutes or until your carrots are starting to become tender. Add uncooked orzo to the pot and cook until it is done and carrots and celery are cooked through. Serve immediately and enjoy!

Sweet & Sour Chicken

I realize all of my main dish posts lately are chicken. I'm not sure if that is just coincidence or what but I apologize if you are looking for something else! I can tell you though, that this is probably the best sweet and sour chicken I have ever had. Besides the fact that it is delicious, it is much healthier than take-out or the frozen variety since it is baked rather than fried, does not contain MSG and would have significantly less sodium than anything out there. It is high in sugar. You could reduce that by using a low sugar ketchup or using a sugar substitute. Add whatever veggies you like and serve over rice. I like to combine half white and half brown. I also doubled the sauce because I like extra. I poured half over the chicken to bake and put half in a saucepan on the stovetop. I needed to thicken the stovetop half and just added 1/2 teaspoon of cornstarch dissolved in a little cold water. One of my new favorite recipes!

*Printable Version*

What You Need: {Chicken}

3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup oil {I prefer olive or canola}

Cut boneless chicken breasts into chunks. {I like to do mine while they are somewhat frozen. Makes them so much easier to cut!}  Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. I browned mine in a heavy bottomed, dutch oven style pot that could also be used in the oven, making this a one pan meal. If you do not have that kind of pot,  place in a single layer in a baking dish. Mix sauce ingredients {below} together and pour over chicken. You'll need to deglaze your pan a little to get all the good thickening cornstarch into the sauce.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar {I used white wine vinegar}
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Add veggies, serve over rice or noodles and enjoy!

Hot & Sweet Drumsticks

99 percent of the time, I use boneless skinless chicken breasts when cooking at home. However every time I pick up some drumsticks for grilling or when I come across a recipe like this one, I am reminded how much I love them. For one, they always end up tender and flavorful. And two, they are incredibly inexpensive. I tried this recipe from Pioneer Woman for an easy weeknight meal and we loved them! These don't end up being too spicy, so if you like a little more heat you could increase the hot sauce or add some red pepper flakes. This is an easy, affordable weeknight meal and you may have all the ingredients on hand. Later this week I will be posting the creamy herbed potatoes we had with them!

Photo Used from Pioneer Woman

*Printable Version*

What You Need:
1 cup Apricot Preserves
½ cups Ketchup
¼ cups Soy Sauce
2 teaspoons Minced Garlic
2 teaspoons Hot Pepper Sauce
3 pounds Drumsticks (about 12)

Directions:

Preheat oven to 350F. In a small saucepan, combine preserves, ketchup, soy sauce, garlic and hot pepper sauce. Cook and stir over medium-low heat until preserves are melted.

Arrange drumsticks in a single layer on a 13 x 9″ baking pan. Pour sauce over drumsticks, turning to coat. Bake, uncovered, for 40-45 minutes or until chicken is done, spooning sauce over drumsticks while baking. Serves 6. Enjoy!

Greek Chicken Salad

Here is a great lunch idea that turns out full of Omega 3's, protein and has no mayonnaise so you can feel a little less guilty following the holidays. I made this up as I went along and it turned out perfect for my taste, but its very adaptable according to your taste. I used pita pocket bread along side a bowl of lentil soup and practically inhaled my lunch! So good.

*Printable Version*

What You Need:
1 cup cooked chicken diced or shredded {I used 1 can of Hormel canned chicken, drained, but rotisserie or leftover would be great}
1/2 cup diced cucumber
1/2 cup kalamata olives, pitted
1/2 cup crumbled feta cheese
1/2 cup canned white beans, drained and rinsed
1 heaping teaspoon greek seasoning
4 tablespoons olive oil
2-3 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
Combine chicken, cucumber, olives, feta and white beans. In a separate bowl, whisk together the oil, vinegar and greek seasoning. Pour dressing over chicken mixture and salt and pepper to taste. Serve in pita or over lettuce. Enjoy!

Easy Chicken Alfredo

This recipe is a regular in our dinner rotation for many reasons. One, it uses very few ingredients and is crazy quick to put together. The flavor will beat store bought alfredo sauces hands down, and matches any restaurant quality. You can also alter the fat content a bit, decide to make it meatless, or adjust the types of cheese you prefer to use to make it your own. You can use any type of pasta you like or add veggies like spinach or broccoli. The recipe is more of a base that you can build on any way you like!

What You Need:
3 tablespoons butter
2 tablespoons flour
1 cup heavy cream, half and half or 2 percent milk {I use half and half}
1/2 cup chicken broth
1cup grated or shredded parmesan cheese
1/4 teaspoon garlic powder or 1 clove garlic
salt and pepper to taste
2-3 chicken breasts, cooked and cut into bite size pieces {Optional}
1 lb cooked  pasta like fettuccine, penne or bowties


Directions:
Prepare a pasta pot with 6 quarts of water and turn to high. Once boiling, add salt and pasta and cook according to package directions while you are preparing the sauce.

Heat a medium sauce pan or deep skillet on medium low. Add butter to the pan and let it begin to melt. Add flour to the butter and stir to combine. You must let the flour-butter mixture cook for about one minute while continually stirring to cook the raw taste out of the flour. You will end up with thick bubbly rue. Add the cream and chicken broth and whisk together quickly to remove any lumps. Let this mixture heat through but do not boil. Add the cheese and garlic, plus salt and pepper to taste. Allow mixture to simmer until it thickens. Add chicken to the sauce and serve over hot pasta. Serve with a salad and garlic bread. Serves 4-6. Enjoy!

Buffalo Chicken Dip

I just want to point out a couple of new features added here. One, the "search" button is back. It disappeared for awhile because it was not working properly. Now, if there is a recipe you saw and wanted to get back to or are looking for recipes using certain ingredients, use the search bar to the left to find what you are looking for.

Also, I had several people let me know their frustration in printing recipes off The Olive Tree without printing photos or tons of unecessary pages. You will now see a link in each post that says "Printable Version". Simply click this link and you will be directed to the recipe with no extras, just to print! I hope these features make your visit and cooking much more pleasant! I LOVE recommendations like these so please let me know if there is something you would like to see!

Today I thought I would share a recipe that you can use for your New Year's Eve get together or just make at home for yourself! This is a mouth-watering hot dip that you can bake ahead and keep warm in a small crock pot or warmer. I will warn you, it is addicting! This is not too spicy, but just right. One of my favorites!

*Printable Version*

What You Need:
2 10 ounce cans chicken, drained
2 8 ounce packages cream cheese, room temperature
1 cup blue cheese dressing
2/3 cup buffalo wing sauce {I like Frank's brand}
1 cup shredded sharp cheddar cheese
1 teaspoon hot sauce

Directions:
Preheat oven to 350 degrees. Coat a shallow baking dish with cooking spray. Combine all ingredients and place into baking dish. Bake for 30-35 minutes or until bubbly in the center. Serve with crackers or celery or keep warm until ready to serve! Enjoy!

Quick & Delicious Pot Pie

I found this recipe in my recent issue of Simple & Delicious and am so glad I did. I loved this and thought it was the best comfort food for cold weather. I adapted it just slightly with my own preferences and you can do the same.  What a great weeknight meal. You can throw this together in less than ten minutes and everyone will love it. With Thanksgiving approaching, this would be a perfect use for leftover turkey. Now this does use processed things like canned cream soup, but it isn't always reasonable to make everything from scratch, right? Try it...you won't be sorry! Warm, rich, hearty, easy and tasty!

What You Need:

Filling:
4 cups cubed cooked chicken {Use canned chicken or rotisserie to make it even easier}
1 12 oz. package frozen broccoli in cheese sauce {I used Birdseye that included carrots and cauliflower}
2 cans condensed cream of chicken soup
2 medium potatoes, cubed {I did NOT use}
3/4 cup chicken broth
2/3 cup sour cream
1/2 cup frozen peas
1/2 cup frozen corn
1/4 tsp. pepper

Topping:
1 1/2 cups biscuit/baking mix {Bisquick works fine}
3/4 cup shredded sharp cheddar cheese
3/4 cup milk
3 tablespoons butter, melted

Directions:
In a large pot or dutch oven, combine all of the filling ingredients and bring to a boil. Transfer to a greased 13 by 9 baking dish. In a separate small bowl, combine the topping ingredients. Spoon over the top of the filling. Bake, uncovered at 350 degrees for 40-45 minutes or until bubbly and top is golden brown. Let stand for 5-10 minutes before serving. Enjoy!

Mexican Skillet Chicken and Rice

Nothing beats a one-pan meal, right? I enjoy the cooking, not so much the washing all the dishes afterward. I thought this recipe was sort of a good twist on a  Mexican dish, something we had not done before. It turned out tasty, quick and easy. I chopped all of the peppers and onion in the food processor to make it go more quickly also. By the way, I made homemade salsa this same night and learned a hard lesson about wearing gloves to handle jalapenos. I got some serious jalapeno skin burn (didn't even know that was possible!) and found out MILK will take the burn away, just in case you ever need to know! Anyway, this recipe is a good weeknight meal. I served ours with some crispy tortillas on the side!

Photo courtesy My Kitchen Cafe

What You Need:
4 boneless, skinless chicken breasts (1 1/2 to 2 pounds)

Salt and pepper
2 tablespoons canola oil
1 onion, finely chopped
2 poblano peppers, cored, seeded, and chopped
3 garlic cloves, finely minced
1 teaspoon ground cumin
2 (10 oz.) cans green enchilada sauce
1 1/2 cups long grain white rice
1 1/2 cups water
1/2 cup chopped fresh cilantro {optional}

Directions:
Gently pat the chicken dry and season lightly with salt and pepper. In a large (12-inch) skillet, heat the oil over medium heat until hot. Brown the chicken on each side for 1-2 minutes until it is golden but not cooked all the way through. Transfer the chicken to a plate and set aside.

In the hot skillet, add the onion and poblano peppers and cook for 3-4 minutes, until the vegetables are softened, stirring occasionally. Stir in the garlic and cumin and cook for 30 seconds. Add the enchilada sauce, rice and water, stirring to combine. Bring the mixture to a boil and set the chicken breasts in the simmering rice mixture, nestling them in a bit. Cover the skillet, set the heat to low and cook for about 15-20 minutes, until the rice is tender and most of the liquid is absorbed and the chicken is cooked through, stirring every five minutes or so to ensure the rice isn’t sticking to the bottom.

Stir in the cilantro and season with salt and pepper to taste. Enjoy!

Chicken Pesto Muffin Bites

I found this yummy little appetizer over at Multiply Delicious a few months ago and am just getting around to sharing. Now you could just use the crescent dough and same directions, but change to any kind of filling you prefer. This one is really good if you are a pesto fan but I was thinking for kids that pizza fillings would be great and fun for them to help assemble. You could also use cream cheese and veggies like spinach and broccoli. Very tasty and easy!

What You Need:
1 can (8oz) Pillsbury Crescent refrigerated seamless dough sheet
1/4 cup homemade pesto or store bought
3 Tbsp sundried tomatoes, diced {I did not use}
1/2 cup shredded cooked chicken
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
OR make up your own filling!

Directions:
Preheat oven to 375 degrees. Spray a 6 cup muffin pan with cooking spray. Set aside.

Unroll dough sheet on a cutting board. Spread dough evenly with pesto. Top with shredded chicken, sundried tomatoes, and cheeses.

Using a pizza cutter, cut dough in half lengthwise, then cut each half crosswise into thirds to make 6 equal pieces. Starting at the short side, roll up each piece; place seam side down in muffin cup so center of dough piece is on bottom and ends of dough are facing up.

Bake 15 to 20 minutes or until tops are golden brown. Let the muffins cool for about 5 minutes and remove from pan. Best served warm.

Honey Lime Enchiladas

As far as white {sour cream} enchiladas go, I have a go-to recipe that I use all the time but I thought I would try something new with this recipe and, wow, they turned out awesome. This is a recipe that I would use for company. It is fool proof, impressive and SO delicious. The honey gives them a slightly sweet taste but its balanced by the tangy lime. Everything comes together with the creamy green sauce over the top. The original recipe calls for a can of green enchilada sauce but I made my own tomatillo sauce. Once I discovered tomatillos and this sauce, I started making it all the time. It really isn't much work at all. You have to put this in your try-it file and make it soon. I promise you will love it as much as we did.

What You Need:
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
Tomatillo sauce {recipe below} OR 16 oz can of green enchilada sauce
1 cup heavy cream

What You Need {Tomatillo Sauce}
1 pound tomatillos, peeled, washed and quartered
1 small onion, cut into chunks
2 jalapenos, seeded and ribs removed


Directions:
If making tomatillo sauce: Preheat oven to 400 degrees. Place tomatillos, onion and jalapeno on a baking sheet. Toss all with 2 tablespoons of oil and generous amount of salt, pepper and garlic powder. Roast in oven until edges are browned and soft. Remove and set aside to cool. Once cooled, place all into a food processor or blender and puree.

In a small bowl, mix the honey, lime juice, chili powder and garlic powder and toss with cooked shredded chicken. Let it marinate for at least half an hour.

Pour about one half cup tomatillo or enchilada sauce on the bottom of a 9x13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada or tomatillo sauce with the cream and leftover marinade. Remember you can use your marinade because the chicken was cooked. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Enjoy!

Week of Greek! {Chicken Gyros}

*Photo Courtesy of My Kitchen Cafe*

Recently we had the best greek meal at home and I was looking at the table I realized it would take several posts to share it all with you, therefore starting off the Week of Greek!

Cheesy, I know, but you won't care once you've tasted it.

It was all seriously the best meal I have had in a long time and my picky eater husband loved it too. You know there are recipes you try and they are good, but not memorable or are just okay? Well this one goes in my new dinner rotation. I truly can't wait to make it again. The chicken ends up tender and flavorful. The sauce is creamy and has just the right balance of cucumber and lemon. I will say up front that this meal takes some planning as some of the steps need to be done the night before but it is oh so worth it. The meal included chicken gyros with tzatziki sauce {in a homemade soft wrap bread} and rice pilafe. This week I will share the recipes for all of it. I am starting with the gyros, recipe courtesy of My Kitchen Cafe.


What You Need: {Tzatziki sauce}

16 oz. plain yogurt
1 cucumber, peeled and seeded
2-3 cloves garlic, pressed through a garlic press {or finely minced}
1 teaspoon red wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil


What You Need: {Chicken}:

4 cloves garlic, smashed
Juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
2 heaping tablespoons plain yogurt
1 tablespoon dried oregano
Salt and pepper
1 1/4 pounds boneless, skinless chicken breasts


Soft wrap bread {recipe coming soon}
Fresh tomatoes, seeded and diced
Red onion, sliced thin
Crumbled Feta cheese
Kalamata Olives


Directions: {The night before}
To make the tzatziki sauce, you either need to use plain Greek yogurt {common brands are Oikos or Fage} or you can use regular plain yogurt. If you use regular yogurt, you will need to strain it for several hours or overnight, if possible, to remove the moisture and acheive a rich, creamy sauce. I had regular yogurt on hand so I did strain mine. I did not purchase cheesecloth and you don't need to, either. I simply took a clean dish towel and laid it over a large bowl. I used clothespins to secure the cloth from falling into the bottom of the bowl. I placed the yogurt right on the dish towel and left in the fridge. You need to let it rest at least 4-6 hours but preferably overnight.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Place the chicken and the mixture into a storage bag or dish, over and refrigerate at least 4 hours but preferably overnight.

Directions: {day of}
Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, red wine vinegar, salt and pepper to taste, and lemon juice. I just continued adding lemon juice until I had the consistency I wanted, as well as salt and pepper to taste. Drizzle lightly with olive oil. Refrigerate until ready to serve.

Cook the chicken as desired, either in the skillet or with the broiler. (I sauted them in a hot skillet.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut chicken breasts in half and slice thinly.

 Top pita bread with chicken, tzatziki sauce, tomato, onion, feta, olives or other garnish of your choice. Serve immediately. Enjoy! {But not yet...you have to wait until I post the bread and the pilafe!}

Margarita Chicken

Happy Monday! I hope everyone had a nice weekend. The giveaway ends Tuesday night so go on and enter! You get custom recipe cards from the incredible Aaron at Sweet Three Photography plus a summer gift basket. I never win contests but you probably will! The details to enter are here.

This recipe would be a good one for your upcoming 4th of July barbecue, or any other time! It is quick and easy for a weeknight meal or perfect for a get-together. We had this camping over the weekend and thought it was tasty and a nice change from regular bbq chicken. The chicken comes out very tender from the lime juice. I marinated mine over 24 hours and would say the longer you can, the better. Just remember to use the frozen margarita mix rather than the bottled as it is a concentrate and will give you more flavor.

 
 What You Need:
1 can (10 ounces) frozen non-alcoholic margarita mix, thawed (found near the juice concentrates)
3 tablespoons lime juice
3 garlic cloves
4 boneless skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes OR 1 diced jalapeno

In a small bowl, combine the margarita mix, lime juice, pepper and garlic. Pour 1 1/4 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours preferably overnight. Cover and refrigerate remaining marinade.

Drain and discard marinade. Sprinkle chicken with salt and pepper. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160°, basting frequently with reserved marinade. Enjoy!

Pesto Chicken with Roasted Tomatoes

This recipe comes from a cookbook I found at the library and fits our family better than any I've seen in awhile. It is from The Deen Bros. Take It Easy and I've made three recipes out of it this week, all successful. It even has a kids' favorites section. Anyway, this recipe was so easy I kept checking back to make sure I hadn't missed something and even my picky husband liked it. Of course, you need to be a pesto fan but I would recommend this if you have never tried it. Perfect for a busy weeknight!

What You Need:

1 pint cherry tomatoes

1/4 cup pesto sauce (I used prepared Buittoni brand this time but you can use any or make your own)

4 bonless skinless chicken breast halves

salt and pepper to taste

Directions:

Preheat the oven to 450 degreees. Coat a baking pan with cooking spray (or I used a little olive oil). In a bowl, toss the cherry tomatoes with pesto and season with salt and pepper. Coat the chicken breasts with remaining 3 tablespoons pesto and season with additional salt, if desired. (I would wait and salt after they are cooked through and you have taste-tested. Pesto can be salty all on its own, depending what brand you are using or if it is homemade). Arrange the chicken in the pan and bake for 10 minutes. Add the tomatoes and bake 10 more minutes, or until chicken is cooked through (juices run clear). I served this with rice but an angel hair pasta would be great too. Enjoy!

Chicken in Basil Cream

This is one of our repeat family favorites and comes from Taste of Home. The flavor in this dish is perfect. I would rank this as one of my top 5 favorites at home. Now, when it comes to breading, once I started using Panko bread crumbs I could never go back. At my local store, they are sold usually on the baking aisle near the flour or with the Asian foods. They are larger, give more of a crunch and brown better. Give them a try sometime if you haven't. If regular bread crumbs are all you have on hand or you prefer them, they will work just fine. I promise you will love this!

What You Need:
1/4 cup dry bread crumbs {I prefer Panko}
1/4 cup milk
4 boneless skinless chicken breasts halved or 6-8 chicken tenderloins
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream or half and half
1 jar diced pimientos, drained
1/2 cup grated parmesan cheese
1/4 cup minced fresh basil
pepper

Directions:
Place milk and bread crumbs in separate shallow dishes. Dip chicken in milk, then coat with crumbs. In a skillet over medium-high heat, cook chicken in butter on both sides until juices run clear. Remove from pan and keep warm. Add chicken broth to the skillet and stir to loosen browned bits. Stir in the cream and pimientos and heat through. Do not let it boil or it will curdle. Add parmesan cheese, basil and pepper. Cook and stir until heated through. Pour over the chicken.

Cheddar Chicken

I found this recipe in Real Simple magazine and tried it right away. It was a hit at our house plus very quick and easy! As a side note, I love love Real Simple magazine and their website. If you haven't had the pleasure of this resource before, I highly recommend it for tips, recipes, and great articles.

What You Need:
16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)

6 ounces sharp Cheddar, grated (I am a fan of Tillamook brand)
1 clove garlic, finely chopped
salt and black pepper
4 6-ounce boneless, skinless chicken breasts
4 tablespoons unsalted butter, melted

Directions:
Heat oven to 350° F. In a bowl, combine the crackers, cheese, garlic, and ¼ teaspoon each salt and pepper.
Dip the chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet. Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 25 to 30 minutes.

Quick & Easy Shredded Chicken Tacos

This recipe could not be more easy or tasty and best of all, it is done in the crock pot. This would be perfect for a get-together or a busy family night and makes great leftovers. If you haven't noticed, we eat a lot of homemade Mexican recipes at our house. If you want to add a little extra to your Mexican meals at home, I have to tell you that we discovered uncooked tortillas a few years ago and we are hooked. Costco sells them but recently I found our local grocery store has them in a different brand as well. You just lay these on the hot pan and they bubble and crisp up. The flavor is over the top once toasted. You may never go back. "Tortilla Land" is the Costco brand. I divide them up into packs of 4 and freeze them. They thaw in minutes on the counter when you are ready to use them.

As for this recipe, about 30 minutes before serving time, I remove the chicken breasts from the crock pot, shred the chicken with a fork, and place it back into the crock for a bit. Serve this as a taco, rolled up in enchiladas, whatever you like! Top with your favorite garnish.

What You Need:
1 (16 oz.) bottle Zesty Italian Dressing
1 tablespoon chili powder
1 tablespoon cumin
3 cloves garlic, minced
4-6 skinless, boneless chicken breasts

Combine in crock pot and cook low about 3 hours. Yes, that's it!

Green Chile Verde

Okay here is one of those recipes of mine I warned about that would take a bit of extra time, but I am telling you it is not only wonderful and worth it, you will get extra meals out of it and leftovers that save you a night or two of cooking are always a good thing. Another bonus is that this is a crock pot meal, if you have one. If not, stove top will work in a heavier bottomed pot. With a little extra prep and chopping, you can leave this all day and not think about it again until you are ready to serve.

If you have never used tomatillos, you should! I tried them for the first time last year in this recipe and some other sauces and I am hooked. They are easy to find at my regular grocery store. I have seen them even at Wal Mart. They look like this:

What You Need:

1 pound tomatillos- husks removed and washed
2 tablespoons olive oil
3-4 lbs boneless country style pork ribs (you can also use beef or even chicken, if you prefer)
2 cans (4 oz each) of diced green chiles
1 large onion, chopped
2-3 garlic cloves
2 jalapeno peppers (remove ribs and seeds to lessen heat, or not if you like hot)
1 tbs oregano
salt and pepper
Season to taste with cumin or other spices of your choice

Quarter tomatillos and puree until smooth in blender or food processor, set aside.
Brown your choice of meat in oil and season with salt and pepper. (I use the boneless pork ribs)
Chop onion, garlic, and jalapenos in food processor or by hand.
Add the tomatillo puree, chopped vegetables, diced green chiles, oregano and 1 cup water to the pot with the browning pork and bring to a high simmer. Add spices like cumin or other to your taste.
I then put the meat and mixture into the crock pot and let it cook all day on low.

Extra tips:
I like the sauce to be a little thicker than it ends up, so about 30 minutes before serving, I make a rue with 5 tablespoons of butter and 4 tablespoons of flour in a small saucepan. Combine and cook until the flour is browned, stirring constantly and then add to the crock pot. You could also use cornstarch rather than a rue. I would also recommend leaving some of the jalapeno seeds and adding spices for more heat.

Serve over rolled tortillas with cheese or over rice. Garnish with your favorite toppings.