*Chicken in a Blanket & Salad*

I watched Rachel ray make some chicken sausage wraps but I'm not a fan of chicken sausage so I decided to try my hand at my own recipe with some Chicken Breasts (cut into strips) wrapped in pastry dough...  it came out DELICIOUS! 

 

INGREDIENTS:

2/3 Cup Peach Preserves

1/2 Cup Honey
2 Tbsp Soy Sauce

1 Tbsp Apple Cider Vinegar

3 Tbsp Canola Oil
3 Tbsp Dijon Mustard (or whatever kind of mustard you like)
Puff Pastry Dough (thawed) I use Pepperidge Farm because it seems to bake the best
2 large Chicken breasts (cut each piece into 3 strips)
1/2 head of lettuce chopped up
2 Clementine Oranges (peeled and pulled apart)
1/4 Cucumber sliced

 

DIRECTIONS:

1.) Preheat Oven to 425*
2.) In a mixing bowl, stir together the Peach Preserves & Honey

3.) Pour one third of Mixture into a Large Salad Bowl, Add in Soy Sauce & Vinegar.  Whisk Well.

Add in Oil slowly & you now have your Salad Dressing!

4.) Take the remaining 2/3 of Peach/Honey Mixture & Add in Mustard.  Mix Well.

5.) Cut THAWED Pastry Dough into 6 rectangles.  Spread some of the Honey/Mustard Mix onto each rectangle

6.) Place one strip of Chicken on each rectangle & fold dough around Chicken.  Tuck ends under.

7.) Spread more of the Honey/Mustard Mix on top of each "Chicken in a Blanket"

8.) Place on Non-Stick Baking Sheet & Bake for 12-15 minutes.  Check on them and take out when they are Golden Brown!

 

While the Chicken is Baking...

1.) Put the Chopped Lettuce, Cucumber Slices, & Oranges in the Sald Bowl

2.) Toss Well in the Salad Dressing

 

That's it!  Now just put 1 or 2 Chicken Blankets on each plate with a scoop of Salad and Enjoy!

 

With Luvin' from the Oven,

Mama Creedon



*Apple Cider Chicken*

Don't be fooled by the picture... the Chicken is underneath all those Lemons & Apples I Promise! 
This Chicken marinades overnight before cooking!

INGREDIENTS:
DAY 1 -
1 Large Lemon (thinly sliced into rounds)

2 Cups Apple Cider (I just use the store bought kind)

1/4 Cup Olive Oil

1/4 Chopped Thyme (fresh is better) *save some for garnish*

2 Tbsp. Apple Cider Vinegar

2 tsp Mustard

2 Tbsp Garlic Salt

1/2 tsp Pepper

6 Chicken Thighs

DAY 2 -
2 large Apples (sliced into eighths)

1 large red Pepper (sliced into small strips)

8 small Red Potatoes (cut into halves)

 

DIRECTIONS:

1.) Get a Large Ziplock Bag and Place in the Lemon Slices, Apple Cider, Olive Oil, Thyme, Apple Cider Vinegar, Mustard, Garlic Salt, & Pepper.  Close bag & Shake WELL.

2.) Open bag and Place in Chicken thighs.

3.) Close Bag & set ina large bowl.  Place in the Refrigerator and let Marinade overnight.

The Next Day... (Slice your Apples, Pepper, & Potatoes)

4.) Preheat oven to 350*
5.) Arrange Chicken Thighs in Large Roasting Pan

6.) Pour the Marinade from the ziplock bag all over the Chicken.  Pour out the ENTIRE bag.

7.) Tuck in the Apple slices, Pepper slices, & Potatoe halves around the Chicken.

8.) Cook for 45 mintues in Preheated oven.  Remove & Stir once.  Cook for another 45 minutes.

9.) Remove from oven & place Chicken on Plate with some of the veggies & apples.  Sprinkle with reserved Thyme.  EAT & ENJOY!

 

 

With Luvin' from the Oven,

Mama Creedon

 

 

*Sesame Honey Chicken & Rice*

Who Loves Chinese Food?  I know do!  But who wants to drive and pay $10 or more for 1 meal when you can make it at home for your entire family for half the price!  This recipe was a "I want Chinese Food" night and it came together wonderfully!  Even my Husband loved it and he isn't a big fan of Chinese Food!  LOL!  So try it out and I Hope You Enjoy!


** this recipe was great for 2-3 people so if you are feeding 4-5 just double the recipe **
INGREDIENTS:
2 boneless, skinless Chicken Breasts (cut into small chunks)
2 Tbsp Olive Oil
1/2 cup Honey
1/4 cup Soy Sauce
2 Tbsp Garlic Salt
2 Tbsp Ketchup
1 Tbsp Canola Oil
1/4 Cup Brown Sugar
2 tsp Cornstarch dissolved
2 Tbsp Sesame Seeds


DIRECTIONS:
1.) Heat Olive Oil in Skillet over Medium Heat
2.) Cook Chicken (already cut into chunks) in Skillet thouroughly. 
Flip Frequently to make sure Chicken is Completely Cooked.
3.) While Chicken is cooking...
Combine Honey, Soy Sauce, Garlic Salt, Ketchup, Canola Oil, & Brown Sugar.
4.) Once Mixed well add in Cornstarch just to thicken the Sauce
5.) Turn the Heat to Low & Pour Sauce over the Chicken.
6.) Simmer on Low for 5 mintues.
7.) During this time make some Rice of your choice!  (I cheat and use White Minute Rice LOL!)
8.) When Rice is Done serve Rice in a Bowl with Chicken & Sauce on top.
9.) Sprinkle with Sesame Seeds before Serving.  :-)

With Luvin' from the Oven,
Mama Creedon

*BBQ Chicken (Crockpot Style)*

Want something easy to make for Dinner tonight? This is it!
This is an easy recipe for BBQ Chicken that you throw in the Crockpot and let cook for 5 hours... Done.

I Hope You Enjoy!


INGREDIENTS:
4 Chicken Breasts (Boneless & Skinless)
*just throw them in frozen!*
1 Bottle of Sweet Baby Ray's Hickery & Brown Sugar BBQ Sauce (18 oz.)
1/4 Cup Brown Sugar
1/4 Cup Red Wine Vinegar
1 Tbsp. Garlic Salt
1 tsp. Crushed Red Pepper



DIRECTIONS:
1.) Turn the Crock Pot on LOW.
2.) Pour the ENTIRE bottle of BBQ Sauce into the Crock Pot.
3.) Mix in the Brown Sugar, Vinegar, Garlic Salt, & Red Pepper. Mix Well.
4.) Put the Chicken in the Crock Pot with the Sauce and toss the Chicken until well coated.
5.) Cover and let cook on LOW for 4 hours.
6.) After 4 hours... Open, Stir the Sauce & Flip the Chicken to recoat.
7.) Cook on High for 1 more hour.
8.) DONE! Serve with some Homemade Corn Bread & a Baked Potato for a good ole' Southern Dinner!

With Luvin' from the Oven,
Mama Creedon

*Hawaiian Chicken & Rice*

Who doesn't want an Easy Meal that they can just dump in the Crockpot and Walk Away?  THIS is that meal!  You only need 5 Ingredients and a Crockpot and Dinner is Done!

INGREDIENTS:
4 Boneless Skinless Chicken Breasts
1 Can Pineapple (I use Chunks)
1/2 Cup Water
3 Tbsp Soy Sauce
Rice (make whatever kind you like!  I just make White Rice)
   *if you are really not wanting to cook just use a box of Rice-a-Roni*

DIRECTIONS:
1.) Turn Crockpot on HIGH
2.) Place Chicken in the bottom of Crockpot.
3.) Pour ENTIRE can of Pineapple on top of Chicken (including the Juice)
4.) Pour Water in and then Sprinkle 3 Tbsp of Soy Sauce over the top.
     *For added Flavor I sometimes sprinkle some Rosemary on top*
6.) Cook on HIGH for 4 Hours.
7.) During the last 15 mintues of cooking, make your Rice
8.) Dinner is ready!  Put some Rice on your Plate, then Scoop out the Chicken, Pineapple, & Sauce and just pile it on top!  YUMMY!

ENJOY!

With Luvin' from the Oven,
Mama Creedon

*Jerk Chicken w/ Peppers & Pineapple*

This a spin on the Carribean Jerk recipe from Racheal Ray...
It's one of my favorite things to eat and I hope you enjoy it too!


INGREDIENTS:
4 Garlic Cloves (finely ground)
- If you dont have cloves you can use 2 Tbsp. Garlic Powder
3 Tbsp Red Wine Vinegar
1/2 Cup Orange Juice
Juice of 2 Limes
1 Tbsp Paprika
1 Tbsp Chili Powder
1 Tbsp Cumin
1 Tbsp Allspice
1 tsp Cinnamon
2 tsp Tyhme
1/2 Cup EVOO

8-10 Chicken Drumsticks
1 Pineapple (peeled, cored, and chopped into squares)
1 Yellow Pepper
1 Red Pepper
1 Green Pepper
(Seed ALL peppers & Cut ALL peppers into strips)
Salt & Pepper to taste


DIRECTIONS:
1.) Preheat Oven to 400*
2.) In a large bowl, Mix together:
Garlic, Red Wine Vinegar, Orange Juice, Lime Juice, Paprika, Chili Powder,
Cumin, Allspice, Cinnamon, & Thyme.
3.) When well mixed, Add in the EVOO slowly
4.) Season the Chicken with Salt & Pepper
5.) Rub Chicken in the Spicey EVOO mixture
(if you want a more bold taste place chicken in a bag, pour spice mixture in and
let sit in the fridge for 1 hour)
6.) Place Chicken in a Baking Dish. Pour any remaining Spice Mixture over the top
of the chicken
7.) Cook uncovered for 45 minutes

While the Chicken is Cooking...
1.) Place Pineapple Pieces & Strips of Peppers on a Baking Sheet (one with a rim)
2.) Drizzle the tops with EVOO & sprinkle with salt and pepper
3.) Once the Chicken has been in the oven for 15 minutes then place the Pineapples &
Peppers in as well.

Cook both the remaining 30 minutes.

When serving, just put some of the Pineapple & Peppers on a plate and top with 2-3 Drumsticks! It's a Beautiful, Colorful, Flavorful Dish! I hope you ENJOY!


With Luvin' from the Oven,
Mama Creedon

*Grilled Chicken & Mango Salsa*

So I saw this recipe in People magazine but I didn't like the way they made it so I used the general idea and made my own! HaHa! It's a simple Grilled Chicken recipe with a side of Mango Salsa & Rice... This is an Easy Dinner for 2... if you need to feed more then just double the recipe!

INGREDIENTS:
1 Large Mango (chopped into small squares)
1 Tbsp. Parsely
1 Tbsp. Cilantro
2 Tbsp. Rice Vinegar
1 Tbsp. Canola Oil
1/4 tsp Salt
1/4 tsp Pepper
2 Boneless Skinless Chicken Breasts (or 4-6 Boneless Skinless Chicken Strips)


DIRECTIONS:
1.) Dice the Mango & Mix in Medium sized bowl with EVERYTHING (EXCEPT the Chicken)
2.) Put the "Salsa" mixture in the fridge to chill while you cook the Chicken
** Make Your Favorite Rice how you usually do - I just make Minute White Rice **
3.) Heat some Oil in a Large Skillet on Medium High Heat.
4.) When heated add Chicken to the Skillet.
5.) Season with some Salt & Pepper (I also add in a little Garlic Powder)
6.) Grill until the center of Chicken is well done (about 6-7 minutes on each side)
7.) When cooked thoroughly Place Chicken on plate with some of the Mango Salsa and your favorite Rice... Mix the Mango in with the Rice for a great taste!


ENJOY!

With Luvin' from the Oven,
Mama Creedon

*Balsamic Chicken & Peppers*

Do you like Peppers? Here is a good recipe to use some colorful fresh peppers and their natural flavors to cook into the chicken! The whole meal can be ready in 30 minutes!
Easy and Yummy!

INGREDIENTS:

4 Tbsp Olive Oil

4 Skinless, Boneless Chicken Breasts

(Cut into Strips - Whatever size you like)

1 Red Bell Pepper

1 Orange Bell Pepper

(cut each pepper into thin strips)

4 Cloves of Garlic (Finely Chopped)

1 Tbsp Dried Basil

4 Tbsp Balsamic Vinegar (use 1/8 cup at a time)

Salt & Pepper

DIRECTIONS:
1.) Heat 2 Tbsp of Olive Oil in a large skillet over medium-high heat.
2.) Place the Chicken Strips into the skillet & season with salt and pepper (however you like it). Brown on both sides.
3.) Remove Chicken from skillet and place in bowl. Set Aside.
4.) Add 2 Tbsp Olive Oil to the skillet. Reduce Heat to Medium.
5.) Add in the Red & Orange Bell Peppers. Cook about 5 minutes. (Peppers will be tender)
6.) Mix in garlic & stir for about 1 minute. Then, Mix in Basil & 2 Tbsp Balsamic Vinegar.
7.) Place the Cooked Chicken Strips back into the skillet.
8.) Reduce heat to low, cover, & simmer 20 minutes.
9.) Remove all into large Serving Dish & add in the last 2 Tbsp of Balsamic Vinegar just before serving.

That is It!
Serve on top of Brown Rice or Whole Wheat Pasta & You have yourself a nice, easy, healthy dinner! ENJOY!

With Luvin' from the Oven,
Mama Creedon

*Chicken Parmessan*

- - - Picture Coming SOON! - - -



This is my own spin on the traditional Chicken Parmessan...
It was hit with my husband and some other Marines so I am posting it here!

I hope it's a hit with your family too! :-)



ITEMS YOU WILL NEED:
- 4 Boneless Chicken Breasts (pound to 1/2 inch thickness)
- 2 Eggs
- 3/4 Cup Milk
- Italian Bread Crumbs (about 2 cups in a bowl)
- 3 TBSP EVOO
- 8 Slices Mozzarella
- 1 Cup Shredded Mozzarella
- 1 jar (16 oz) spaghetti sauce
(I use Garlic and Herb but you can use your favorite)
- Parmesan Cheese
- Italian Seasoning
- Garlic Salt
- Salt & Pepper
- Rectangular Baking Dish (9x12)


DIRECTIONS:
1.) Whisk together the Eggs & Milk.
2.) Dip the Chicken into the Egg/Milk Mixture and then dip in Bread Crumbs.
(make sure the chicken is covered in Bread Crumbs)
3.) Heat EVOO in large skillet over medium-high heat.
4.) When heated add the chicken and Brown. (About 4 minutes on each side)
5.) Lay Chicken in baking dish.
6.) Sprinkle Parmessan ontop of Chicken Pieces (enough to creat a layer). Then sprinkle a little bit of Garlic Salt and Italian Seasoning.
7.) Lay 2 slices of Mozzarella on each piece of Chicken.
8.) Pour the Jar of Spaghetti Sauce over all Chicken and fill in the spaces in the pan with sauce as well.
9.) Sprinkle Parmessan on top, then Sprinkle Shredded Mozzarella all over the top.
10.) Give another sprinkle of Italian Seasonings (and if you like Garlic sprinkle some more Garlic Salt as well!)
11.) Bake at 350 degrees for 30 minutes
(it will be bubbly when done)

And that is it!
Serve this over some Angel Hair Pasta & some Yummy Garlic Bread and you've got a great meal!

With Luvin' from the Oven,
Mama Creedon

*"Chicken Pot-Pie" Stoup*

This is a Soup (kind of a stoup) that BOTH my kids like! Which trust me... is a hard thing to accomplish! HaHa!

If you used to eat (or still eat) those pot-pie dinners from your local grocery store... I know I lived on them during college and LOVE them when I'm not feeling good! If you are like me then this will be the ultimate comfort food for you!

So enjoy this twist on the typical chicken soup and after you make it go cuddle up with a warm bowl on a cold night. :-)


INGREDIENTS:
- 2 small boneless/skinless Chicken Breasts
- 1 Tbsp Olive Oil
(use what you like but I prefer EVOO or a Olive and Canola mixture)
- 2 large Carrots (peeled & chopped)
- 1 Onion (chopped - OPTIONAL
(if you are like me and don't like chunks of Onion I use 1 Tbsp of Onion Powder instead!)
- 2 Tbsp Garlic Powder
- 1 large Potato (peeled & chopped)
- Salt & Pepper
(add to your taste)
- 1 qt. Chicken Stock
- 1 cup Frozen Peas
- 2 Tbsp Thyme
- 1 Tbsp Allspice
- 3 Tbsp Butter
- 2 Tbsp Flour


DIRECTIONS:

1.) Place the Chicken Breasts in a small pan & add enough water to almost cover the chicken.
2.) Cook over high heat & bring the water to a boil.
3.) Reduce heat then poach Chicken until thouroughly cooked (10-12 minutes)
4.) Remove the Chicken & place on plate. Strain the broth & reserve in small bowl.
5.) In a large soup pot heat the Olive Oil over medium-high heat.
6.) Add in Carrots, Onion, Garlic Powder, Potato, and Salt & Pepper
7.) Stir together, cover, & cook for about 7 minutes. (Stir occasionally)
8.) Add the Chicken Stock to the Veggies and bring to a boil.
9.) Reduce to a low simmer & cut up the Chicken into small chuncks & slowly add into pot.
10.) Add in the Peas, Thyme, & Allspice. (Keeping at a low simmer)
11.) In a seperate small pan, melt the Butter over medium heat & slowly whisk in Flour.
12.) Cook mixture for 1 minute and then stir into Soup Pot.
13.) Finally, add in that reserved Broth and Stir together!

Remove from the heat and pour into bowls & serve!

ENJOY!
And let me know what you think!
Luvin' from the Oven,
Mama Creedon