This is one of my favorite all time dinners. Caramelized onions and peppers with a chicken breast cooked perfectly in a little garlic infused oil, topped with provolone cheese and served on a fresh roll with a dab of mayonnaise. AHHH it doesn’t get much better!!
I like to use colorful peppers with the onions instead of green bell peppers as these are a bit sweeter when you lightly brown them in garlic infused oil and a tad of butter. I used a sweet white onion as well. Once caramelized, set them aside and use the same pan for the chicken.
I prefer the thin sliced chicken breasts but if you can’t find them, you can butterfly a regular chicken breast so you have a thin slice on your hoagie. The thin breasts cook in approximately 8 minutes (4 minutes per side). Use about 2 teaspoons of the garlic infused oil, salt/pepper, and a sprinkle of garlic powder when cooking.
When cooked through transfer to your fresh roll that has a smear of mayonnaise, top with the pepper/onions and provolone cheese.
There are never leftovers as the kids and man of the house love these as much as I do 🙂
Simple, quick and easy meals are a must do in my world. These chicken rollups are a perfect dinner you can put together in less than 10 minutes and pop in the oven for 35 minutes and have a wonderful meal. It’s a sure hit with everyone having chicken, stuffing and gravy all in one. We topped it off with some homemade cranberry sauce adding to the “comfort food” level!
The ingredients include thin chicken breasts, stuffing (you can use boxed to keep it quick but I like to make my own), 1 can of cream of chicken or celery soup, 1/2 cup of milk. That’s it!
Here are more pictures and the recipe at the bottom.
Assemble all the ingredients
Lay a thin chicken breast on a plate and put a tablespoon of stuffing on top
Roll it up and place in the baking dish
Continue until all is used up
Mix the soup with the milk and pour over the top spreading to cover all
Bake at 350 degrees for 35 minutes and the chicken is cooked through.
Open a homemade jar of wonderful cranberry sauce (Cranberry Sauce recipe) or you can use store bought
And dinner is served!
1 package thin style chicken breasts
1 box stuffing (or you can make your own)
1 can cream of chicken, celery, or mushroom soup
1/2 cup milk
Lay out the chicken breasts and place a heaping tablespoon of stuffing on each. Roll and place in baking dish. Mix soup and milk in a bowl and pour over chicken. Cover and bake at 350 degrees for 35 minutes or until chicken is cooked through.
On nights when there is little time and I still want to put a meal on the table, I pull out one of my “cheater” recipes. These are recipes that are made with store bought ingredients and can made quickly so you can have that 10 minute family meal!!
Here is how I make our “cheater” Easy Pot Pie on my facebook page: Easy Chicken Pot Pie
I know I have said it before but when your local store has a sale on whole chickens you should always buy a few. This was a six pound chicken that I paid under $6.00 for. I bought 3 more to store in the freezer.
I slow roasted this chicken today and this will be 3 meals for our family. The first was roasted chicken with all the “fixins”. I shredded the dark meat to make chicken pot pie later and diced the rest of the meat left over to make chicken soup with.
Here is how I like to roast our chicken. It always comes out juicy and full of flavor!
1 Whole chicken
Carrots (3 whole chopped or organic baby carrots)
3 chicken bouillon cubes
1/2 tsp. garlic powder
1 cup water
1 heaping Tablespoon cornstarch
3 Tablespoons water
Juice from pan
Wash the chicken first
Lay the carrots and onion on the bottom of the pan with all the seasonings and cubes
Place the chicken on top and add the water. You can sprinkle salt and pepper on the chicken. Cover and if slow cooking cook at 200 degrees for 7 hours. Remove the cover and turn heat up to 350 and bake until the skin browns (about 25-35 minutes). If you are not slow cooking, bake this at 350 degrees for an hour and remove cover and bake until skin is browned and juices run clear (about 35 – 45 minutes more)
It should look like the above picture and this is what will be in the pan when you remove it.
Drain the juice into a pot. You can use a fine strainer but I don’t care about little bits in the gravy so I use a spoon to hold the veggies and bits in and pour the juice right into the pot.
Using a small glass or cup mix 1 heaping Tablespoon cornstarch in 3 Tablespoons water
Bring the juice to a boil and add the cornstarch mixture stirring slowly until thickened. Your wonderful gravy is done
Cook the sides you are serving and open a jar or can if you don’t make your own of cranberry sauce.
Dinner number 1 is served and boy was it good!!
We went to a meat raffle in the beginning of the year. A meat raffle is like a basket raffle except with packages of meat from a local butcher in our area. There were many wonderful packages to try and win and I entered all of the good ones such as 5 lb pork roast, 8 lb ham, 14 lb turkey, 2 lbs shrimp/2 lbs bacon, and so on. For some reason the man of the house put a ticket in a package that contained 3 lbs of chicken wings/3 lbs of chicken fingers. Guess what we won…yes these are the wings.
I do not own a deep fryer. I rarely ever fry anything and was at a loss as to what I was going to do with these wings. I’ve tried oven baked before and they just are not what I like. So I was very happy to see a recipe from another one of my favorite facebook pages, The Slow Roasted Italian. She posted a recipe for crockpot Buffalo style chicken wings. (Recipe here). Now that is right up my alley!!
So today while making another 8 jars of dilly beans and dill pickles, I quickly threw together this recipe and started up the crockpot.
When I removed them after 6 hours they were so tender the meat was almost falling off the bone. I broiled them to crisp them up and coated them in a medium spiced hot sauce. Needless to say they were a huge hit and so good with some farm fresh corn on the cob.
Below are my pictures of the process and you can find the recipe from the Slow Roasted Italian here.
There are many ways to make chicken salad. Tonight it was very humid and warm outside so I decided to use leftover chicken and make a plain chicken salad. Picked a few of our homegrown Romaine lettuce leaves and some fresh rolls and dinner was done!! I grow lettuce in planters all around the house. Tonight I harvested some from the cute little deer planter by our side door. Everyone does this don’t they???
I used my small chopper to make a finer “less chunky” chicken salad.
2 bone in chicken breasts, with the meat taken off and chopped
2 Tablespoons salad dressing/1 Tablespoon Mayonnaise
salt/pepper/garlic powder to taste
Optionals are unlimited for a fancier salad. I have used raisins, craisins, walnuts, grapes, celery, onion, pecans, sunflower seeds etc. You see you can add just about anything to this and it’s a fabulous lunch, dinner, snack, appetizer.
Please send some positive thoughts, prayers, feelings, energy to one of our fellow bloggers, Of Kids and Cows, who is dealing with a very severe sickness with one of her children. She can use all the strength of our blogging team to help her and her family as her daughter slowly recovers!!
When your local store has a sale on whole chickens you should always buy a few to stock up. Our local grocery store had whole chickens in February for .88 cents a pound. That is a fabulous price so I grabbed 4 of them each around 5 lbs. There is something about an oven roasted chicken that makes me feel that “homey” feeling. The meat is moist, the smell in the house is wonderful and my family can’t wait to dig in.
Here is how I roast my chicken:
Place the chicken in an oven roasting pan
Rub the whole chicken with salt/pepper/ and garlic infused oil
Chop an onion and place it in the pan
Cover and put in the oven at 225 degrees for about 5 hours or until the juices run clear
The meat is so tender it literally falls apart.
This will easily make 2 meals for our family of 4 (and my mother who is here having some right now). Tonight we had chicken, gravy on noodles, and cranberry sauce. Tomorrow I will make chicken and rice (another of their favorites) with the leftovers
Photobombed by Chance as he could not wait to grab the leg!!!
garlic oil, salt and pepper with onion in pan
Making your own chicken broth/stock is something you should do a few times a year and freeze. It is healthier as it does not have sodium or any preservatives in it. It is cost effective as you can use it anytime a recipe calls for chicken broth/stock and it cuts down on your cooking time of the actual meat you boiled.
Tonight we were having bone in chicken breasts on the grill so I boiled them for 20 minutes before grilling them. I then put the stock into containers to freeze for whenever I need chicken stock or broth in a recipe. (these containers are from wonton soup at the chinese restaurant and they work great!!). I also use the stock to make a quick batch of chicken noodle soup whenever the mood strikes!! You can then refreeze the soup in the same cleaned containers.
So the next time you are having chicken, take a few extra minutes and make your own natural stock. It’s worth every penny saved!!
This is a favorite at our house and so quick to make. I never follow a recipe but will list how I make it and as always, you do not need to follow this perfectly. You can adjust to your taste.
5-6 thin boneless chicken breasts (or regular pounded thin)
Approx. 5 tablespoons garlic flavored olive oil (or regular)
1/3 cups white wine (any kind you have is fine I use pinot grigio or chardonnay)
4 Tablespoons butter
1 cup chicken broth
2-3 tablespoon lemon juice
1 teaspoon dried parsley
1 teaspoon dried basil
1/4 teaspoon dried oregano
1 box angel hair pasta (or any pasta of choice)
Heat oil in skillet
place chicken and cook through (about 4 minutes per side if thin) Remove and cover with tin foil when done
add wine to skillet and use spatula to scrap all the browned bits from skillet
let cook down about 3 minutes and add butter
let cook down again about 3 minutes and add chicken broth and remaining ingredients.
cook approximately 5 minutes while cooking angel hair pasta. (you can add more broth if it cooks down too much)
Immediately serve pasta with chicken on top and spoonful of sauce from skillet
season with salt/pepper (you can add parmesan cheese also)
Fast, easy, delicious!!!
This is as easy as it gets and so colorful it’s almost art served on a bed of rice. This is a basic recipe and you can add anything you like such as cashews, water chestnuts, bamboo shoots, peanuts, flax seeds, mushrooms etc.
4 thin sliced chicken breasts cut into strips or cubes
one orange, green, and red pepper cut in strips
one small onion cut in thin strips
1 garlic clove minced small
1 cup of snowpeas
Approx. 4 Tablespoons Sesame Oil
1/8 teaspoon ground ginger
2 Tablespoons cornstarch
1 1/2 cups chicken broth
1 Tablespoon brown sugar
soy sauce to taste
Scallions to top
Brown Rice (I made enough for 4 servings)
Brown the chicken in 2 Tablespoons sesame oil until cooked through. Set aside
Brown/soften the peppers, onions, snowpeas in remaining sesame oil (drizzle in more as needed)
Add all ingredients and cook until sauce thickens a little.
Serve over cooked rice and top with scallions.
Quick, Easy and Delicious!!