Oregano Chicken

Oregano Chicken

I got this recipe from allrecipes.com. 

I decided to make it because we had chicken....we had rice....but I did not have much else. However, I had every ingredient that this chicken required. Maybe you do too!

What you need:

• 1/4 cup butter, melted
• 1/4 cup lemon juice
• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
•   3-4 skinless, boneless chicken breast halves

What you will do:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Combine the melted butter or margarine, lemon juice, Worcestershire sauce, soy sauce, oregano and garlic powder. Mix well.
3. Place chicken in an ungreased 7x11 inch baking dish. Pour the butter/oregano mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over the chicken. Bake for an additional 15 minutes. Transfer the chicken to a serving platter and serve the pan drippings over hot cooked rice, if desired.Salt and Pepper to taste.

 

  

White Cheddar Mashed Potatoes

White Cheddar Mashed Potatoes

I found this recipe on Our family Treat, its another cooking blog I like, the link is off to the left of my site. 

Anyway, these were YUMMY! Really flavorful. Make sure you add the liquid slowly, because if you did not have enough potatoes, the liquid may make the potatoes more like "porridge", which was our case the 1st time I made these. I had 6 potatoes mashed, but, I suppose I needed more. 

What you need:

5 LARGE baking potatoes skinned  (8-10 of the MEDIUM sized ones)

1/2 cup heavy cream 

1/2 cup milk

1 cup white cheddar (Irish Cheddar is great)

2 tbsp butter

2 tbsp salt

1 tsp pepper

1/4 cup chopped fresh chives/or 1TBS dried

What you do: 

Start by peeling and chopping your potatoes into small squares as close to the same size as possible.  In a large pot add the potatoes, enough water to fill the pot 3/4 of the way, and the salt.  Bring to a boil and let boil rapidly for 20 minutes or until the potatoes are done and soft to the fork.  Strain the potatoes and place back in the pan over low heat.  Add the cream,(slowly, don't add it all if it will make it soupy) cheese and pepper and mash until smooth.  You can have them as  lumpy as you like but I like mine smooth.  If they are dry, you can add the milk a few tbsp at a time until you reach the consistency you like.  Add the chives, and butter.  Serve hot.  (You may need more salt so taste them and salt to taste.)

 I served these with chicken. They were delicious! 

Italian Chicken Cassorole (Serves 5-6)

Italian Chicken Casserole

This was YUMMY!! Kyle and I both loved it. And, since it served 5, we both ate it for lunch the next day. 

Also, I apologize for the lack of pictures on my blog. My computer is not great at uploading pictures, so they are slow to come by. However, Check back soon and they will all be updated. 

What to do: 

• 2 tablespoons olive oil
• 1 cup onion, chopped
• 3 garlic cloves, minced
• 3 cups chicken, cooked and chopped (2 large breasts) We just cooked ours on the stove with some olive oil. 
• 2 (14 1/2 ounce) cans diced tomatoes with garlic, basil and oregano Drain 1, and leave 1 undrained
• 1 cup heavy whipping cream
• 1 (3 ounce) package cream cheese, softened
• 2 cups mozzarella cheese, shredded
•   (8 ounce) package pasta, cooked and kept warm ***We used Vermicelli.***
  
  
  What you do: 

1.  Preheat oven to 350 degrees; lightly spray a 9x13-inch baking dish with nonstick spray.
2.  In large, deep chefs skillet, heat olive oil over medium-high heat.
3.  Add onion and garlic; cook 3 minutes, or until tender.
4.  Stir in cooked chicken, tomatoes and cream.
5.  Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes, or until slightly thickened.
6.  Add cream cheese and 1 cup mozzarella cheese; cook, stirring constantly until cheeses are melted.
7.  Add pasta, tossing gently to coat.
8.  Spoon into prepared baking dish.
9.  Sprinkle evenly with remaining cheese
10. Bake for 20 minutes.