I made this recipe for dinner and it was great! I was a little skeptical but because of all the good reviews, I decided to give it a try, and i was so pleasantly surprised!
Even my husband loved it, and he’s very hard to impress. The only thing I did differently was, like one of the other reviewers posted, I added onion powder to the mixture as well. Also, instead of margarine, I used olive oil. I’m so glad I tried this, and I’ll definitely be making it again!
This as vey tasty and easy. Even my picky kids liked it. I didn’t have any seasoned salt so I added a few extra spices. My kids asked that I make it more often.
This was FABULOUS!!!! I was in a dinner slump and just joined allrecipes a few days ago. Picked out this recipe after reading all the reviews. I did alter the recipe somewhat after reading the reviews–I put the 98% fat free cream of chicken soup, the butter (yes, I used butter!), 1/2 of the Italian dressing mix packet, 1/4 cup white cooking wine and 1/4 cup chicken broth (I used Herb Ox) in the crock pot and mixed it up.
I threw in the frozen chicken breasts and cooked on low for 5 hours. I then shredded the chicken in the crock pot, added softened 4 oz. Neufchatel cheese, and about 1/3 cup of fat free sour cream.
It cooked for half an hour on high. When I tasted it, I thought it tasted almost exactly like a pasta dish I always get at the local Italian Restaurant, minus the spiciness. To add a little kick, I threw in some chilipiquin peppers that are growing in my back yard. Served it over wheat egg noodles. EVERYONE in the family loved it!!
Yum! This was so easy & really good. Nice change from pizza. I made a couple changes based on what I had on hand & personal preferences. I reduced in half for our smaller family & made one big stromboli rather than smaller ones.
I only put half the sauce inside & saved the other half for dipping. I used salami, pepperoni & Italian sausage because that is what I had. And I slightly sauteed the veggies with a little olive oil & Italian seasoning. That is the great thing about this recipe is there are so many ways to change it up. The possibilites are endless.
Great. I omitted the sauce and served it on the side as a dipping sauce. A suggestion from a friend was to add a little yellow mustard to the dough before laying everything else on. Surprisingly the mustard gives it a good taste.
This is the best recipe I have found for chicken wings. I’ve been making these wings for several months now and each time I make them I get tons of compliments and requests for the recipe. I never have leftovers.
I don’t recommend marinating them in the sauce beforehand because the butter causes the wings to flare up on the grill, thus over-charring them. I found the sauce can serve at least 9 pounds of chicken wings. If you use the recommended 6 pounds, you will have plenty of sauce left over.
ONE-PAN BAKED GLUTEN-FREE AND SOUR CHICKEN
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
1.5 # chicken breast cubed
1.5 cups brown or white rice flour
1.5 cups cornstarch
1/2 TBSP onion powder
1/2 TBSP garlic powder
1/4 tsp salt
1/4 tsp pepper
2 eggs beaten
1/3 cup coconut oil
7 TBSP GF ketchup
1 cup sugar can use coconut sugar
1/3 cup apple cider vinegar
3 TBSP GF soy sauce
1.5 tsp garlic powder
1/4 cup yellow onion finely diced
1 TBSP minced garlic
1 tsp crushed red pepper flakes
- Preheat your oven to 350*F. Place the coconut oil in the bottom of a 9 x 13 baking dish and evenly distribute the oil over the bottom of the dish.
- In a medium bowl, add the beaten eggs. Set aside.
- In a large ziploc bag, combine the cornstarch, onion powder, 1/2 TBSP garlic powder, salt and pepper and mix well. In another large ziploc bag, pour in the rice flour. Set these two bags aside.
- Dip the cubed chicken pieces into the egg and allow the excess to drip off. Then place the chicken pieces into the bag with the rice flour, zip the bag up tightly, shake the contents until evenly covered in the flour and then remove and place the pieces inside the bag with the cornstarch mixture and do the same shaking technique as before.
- Place the coated chicken pieces into the baking dish and bake for 45 minutes, stirring every 15 minutes to allow the chicken to cook and crisp evenly.
- While the chicken is baking, combine the ketchup, sugar, vinegar, soy sauce, 1.5 tsp garlic powder, yellow onion, minced garlic, and pepper flakes together in a medium bowl.
- Once the 45 minutes is up, pour the sauce overtop the chicken and stir to make sure that the chicken pieces are entirely covered in the sauce.
- Cook for another 10-20 minutes (stir after 10 minutes) or until the chicken is fully cooked and the sauce starts to thicken and turn into a glaze.
- Remove from oven and serve while still warm. The sauce will thicken slightly more while cooling.
I made this last night and it was incredible! The prep work was worth it. Like others I used bread crumbs instead of making my own and that did save a little time other than that I followed the recipe exactly.
The cook time was more like 35 minutes though. I have some leftover “stuffing” mix and am freezing it to use another time. I hope it holds up in the freezer! Update: I did find that the stuffing does hold up in the freezer for future use! Great stuff!
GUACAMOLE STUFFED CHICKEN BREAST RECIPE
4 small boneless, skinless chicken breasts (1 1/4 – 1 1/2 lb. total weight)
1 ripe avocado
2 tbsp. diced red onion
1/4 cup chopped tomato
1 tsp. lime juice
3/4 tsp. salt, divided
2 large eggs
1 cup plain panko breadcrumbs
2 tsp. lime zest
1/2 tsp. garlic powder
1/4 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. ground black pepper
- Preheat oven to 400 degrees F.
- Use a mallet to pound each chicken breast thin and flat. Set aside.
- Remove the peel and seed from the avocado. Place the avocado in a medium bowl and mash with a fork. Add the onion, tomato, lime juice, and ½ teaspoon salt. Stir to combine.
- Divide the guacamole between the chicken pieces and spread it into a thin layer. Roll up the chicken, starting with the skinniest edge (the part that comes to a point). Secure the seam with toothpicks.
- In a shallow bowl, whisk the eggs.
- In a separate shallow bowl, add the breadcrumbs, lime zest, garlic powder, chili powder, cumin, ¼ teaspoon salt, and the pepper. Stir to combine.
- Roll the stuffed chicken in the eggs. Let the excess egg drip off. Press and roll the chicken in the breadcrumbs. Shake off the excess breadcrumbs. Place the chicken seam-side down in a baking dish that has been sprayed with cooking spray. Discard the remaining egg and breadcrumbs.
- Bake for 30 minutes, or until the chicken is cooked through and it’s coating is golden brown and crispy.
First of all I modified the recipe greatly because I didn’t have a few of the ingredients and I had eaten a sweeter version of these in the past and loved them. I also didn’t want all that butter, so I used 1/3 cup of butter, 1 tbsp dijon (I’d add a little more next time), no worcestershire, no poppy seeds, but added 1 tsp of splenda brown a sprinkle or two of tarragon and a pinch of onion powder. I used honey maple ham and muenster cheese and only 16 tea rolls. The tea rolls were great because they were stuck together so I cut all of them in half as one block and assembled the sandwiches in one great square.
I put the ham down first, then the cheese and spread a thin layer of may on the top inside so it would melt into the cheese. Then I sliced through them and placed them 1/2″ apart on a foil lined pan. I drizzled each one with a scant tablespoon of the sauce and covered them lightly in with foil because I wanted the rolls to steam a bit. It turned out amazing! The rolls were nicely browned on top and slightly crunchy on the edges and bottom. The sauce flavor was slightly sweet and tangy but not overly rich, perfect! So feel free to reduce the butter.
HOT HAM & CHEESE PARTY ROLLS
1 can Pillsbury™ refrigerated Classic Pizza Crust
3/4 lb deli ham (thinly sliced, but not shaved)
12 slices Swiss cheese (thinly sliced)
1/2 cup (8 tablespoons) butter
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon poppy seeds
- Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with cooking spray.
- Unroll the pizza dough onto a cutting board and press into approximately a 13×18-inch rectangle. Top with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.
- Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls.
- Cover and refrigerate for up to 24 hours or bake, uncovered for 25 minutes until golden and browned. Enjoy!
I have made this several times. It really is wonderful. The marinade is fabulous and different. My husband and I are into good beef-make sure you start with a high quality piece of meat. I will be making again in the future.
Despite being skeptical, I made this for Christmas Dinner. I put a rub of butter and Montreal Steaak Seasoning instead of Herbs de Provance. 4.5 roast, 22 minutes at 500, then l hr and 40 minutes until the therm. read 130. I took it out then as I didn’t want to overcook it. It was perfect. I had enough drippings to make a thin gravy. I let it sit out overnight and the internal temperature was 63. I put bunjie cords on the oven door so I didn’t open it by mistake. It was amazing to me that the meat actually cooked with the oven off. It was beautifully pink.
PERFECT PRIME RIB ROAST
1 (4-5 pound) bone in beef rib roast
1 (750 mL) bottle red wine
2 cups beef broth
2 tablespoons olive oil
2 tablespoons garlic
2 tablespoons fresh rosemary, minced
2 tablespoons fresh thyme, minced
1 tablespoon kosher salt
1 teaspoon freshly ground pepper
1/4 cup sour cream
1-2 teaspoons creamed horseradish
- Allow meat to sit at room temperature for at least an hour prior to cooking.
- Preheat oven to 450 degrees F and ensure top rack is low enough such that the roasting pan will be in the middle of the oven.
- Using a roasting pan with a rack, add 2 cups of wine and the beef broth to the pan. Reserve the remaining wine for later. Set the roast in the rack, rib side down and fat side up. Mix olive oil, garlic, herbs, salt and pepper in small bowl and spread on top of roast.
- Insert meat thermometer into meaty part of roast avoiding contact with the bones.
- Roast in 450 degree oven for 20 minutes, then reduce heat to 350 degrees and continue cooking until the internal temperature reaches 115 to 120°F for medium rare (125 to 130°F after resting), or 125 to 130°F for medium (135 to 140°F after resting). And remember, a roast will continue to rise by 5 to 10°F as it rests. I removed my roast from the oven when it hit 125°F. Total cooking time will depend on size of roast and initial temperature. Once removed from oven, transfer roast to plate and loosely tent with foil and allow to rest for at least 15-20 minutes.
- While the roast is resting, place the pan on the burner with the rack removed. Add remaining wine and cook on low temperature to burn off some of the alcohol and work in all the flavor from the bottom of the pan. When roast has finished resting, skim off any fat from the wine sauce and serve warm sauce along side the roast.
- If desired, mix sour cream and horse radish to serve along side roast as well. For planning purposes, this roast takes about 15 minutes per pound of cooking time plus resting time, so based on the weight you can work backwards to figure out when to start the cooking process.
A cheesy baked blend of chicken and spaghetti. Great meal to make for a quick New Year’s Eve meal for me and my kids! Will definitely eat it again soon.This is by far the easiest and most delicious chicken spaghetti I have ever made.
This is a good start. I used 2 cans of broccoli and cheese soup and 1 can of cream of chicken, added about 3/4 cups half and half. Then I sauted some onion, yellow pepper and chopped garlic and added some peas to the sauce. It still could of used a little more liquid.
Can’t believe how easy and quick this was to make. Absolutely loved it and it was a complete hit. Thanks a bunches for making dinner so much easier & less stressful. #delicious. I used southwest chicken and Mexican blend cheese. I’m glad I used the flavored chicken or there would not have been much flavor. I enjoy this simple dish. I added a variety of mixed veggies to it though.
Good but I also added carrot, celery and onion to the chicken mixture. In addition I took out the chicken bullion and used garlic and onion powder with the seasoning salt. For the topping I halved the cracker crumbs and added about 1/2 cup of shredded cheese to them for the topping. I also took out the butter which was not needed once the cheese was added, I used sharp chedder instead of the velveta. I think the combo of velveta, bullion and seasoning salt would add way to much salt to this dish.
Great first out of the oven, when re-heated I felt it was too dry, maybe the rice soaks up the extra liquid. Next time will add more sour cream or something to make it have a little more liquid.
A classic, home-cooked, comfort food dinner! I didn’t add the cooked chicken to the sauce (so that I could stir it better/smoother) but just mixed it in ahead with the rice (Step one or two). Also, I took another’s advice about adding veggies: I added some cooked chopped celery & cooked chopped carrots. Overall – an easy dinner that we all thought was terriffic!
ONE POT CREAMY CHICKEN AND RICE
- 1 1/2 pounds boneless, skinless chicken thighs (or breasts), cut into 1-inch piceces
- 1/4 cup extra virgin olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and shredded
- 2 celery stalks, chopped
- 1 teaspoon minced garlic
- 1 1/2 cups rice, rinsed (I used jasmine)
- 2 cups low sodium chicken broth
- Salt and pepper, to taste
- 1/2 cup shredded or grated parmesan cheese
- 1/3 cup fresh chopped parsley
- In a 3 quart pot heat 1/4 cup of extra virgin olive oil over medium high heat.
- Place chicken thigh pieces into the heated oil. Add plenty of salt and pepper. Sauté for 5-7 minutes, or until cooked.
- Add diced onion and garlic to the chicken and sauté for another 3 minutes. Next add the carrots and celery to the chicken.
- Increase the heat to high and add chicken broth, then stir in the rinsed rice. Bring to a boil, then reduce heat to low. Stir again and then cover and let simmer for 15 to 20 minutes or until the rice is cooked, stirring occasionally.
- Stir in the parmesan cheese and fresh parsley. Add more salt, pepper or seasonings if desired.
Simple to prepare, delicious creamy roasted tomato basil soup. Great for an easy lunch served with bread or grilled cheese. This soup does sound wonderful. I believe that one can of tomatoes is about a pound, so I would start out using three cans of tomatoes. Hope this helps you.
We loved this soup! You get more than just soup! The strained leftovers make a sort of pesto. I sliced some French bread, toasted it,then spread some of the “pesto” on the bread and sprinkled it with grated Parmesan cheese and baked for about 10 min at 220. You can also use the “pesto”, add some sour cream and grated Parmesan and make a delicious dip.
Excellent soup, though very similar to others I’ve tried from this site. I think its main distinction is the addition of onion, and a good amount of it at that. It may have added extra flavor but to tell you the truth, I didn’t notice an appreciable difference than those I’ve made without the onion. I prepared the recipe pretty closely, only adding a couple dabs of tomato paste since my tomatoes weren’t as ripe as I would have liked them to be. That proved to be a great addition! Loved the flavor boost it provided. I topped each serving with an red bell pepper and fresh basil for garnish. Fresh, simple and satisfying. And pretty too.
CREAMY ROASTED TOMATO BASIL SOUP
- 1.2 kg 2½ lbs Roma tomatoes, halved lengthwise
- 600 g 1¼ lbs Grape (or Cherry) tomatoes, halved lengthwise
- 8 whole cloves garlic, peeled and smashed with the back of a knife
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 large onion, diced
- 1 red bell pepper (capsicum), deseeded and diced
- 2 potatoes (200 g 7 oz), diced
- 3 tablespoons tomato paste
- 4 cups vegetable broth
- 2 cups lightly packed fresh basil leaves, roughly torn
- Preheat oven to 430°F | 220°C. Place tomatoes on a baking tray with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops.
- While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat. Add the onion, peppers (capsicum) and potato; cook while occasionally stirring, until the onion is transparent and the potatoes begin to crisp on their outer edges (about 6-7 minutes). Stir the tomato paste through the potatoes and onion; pour in the broth/stock; season with extra salt; cover and bring to a boil.
- Reduce heat to low; simmer for about 15 minutes or until potato is just tender when tested with a fork. Add the tomatoes, garlic and basil to the broth (save 2 tablespoons of basil to use as garnish if you wish); continue to simmer until the basil is just soft (about 2 minutes). Blend soup using a stick blender until smooth.
- Optional: Pour the soup through a strainer or colander to remove any skins and thick tomato pieces, for a textured smoother soup.
- Sprinkle with extra basil, shaved parmesan cheese, and serve with cheesy, crusty bread.