Thursday, May 11, 2017

Celebrate It! Blog Link Party!

Hello! Thank you for stopping by today! 
Join the party and link up to share your latest creations! I am so glad you are here!

 Last weeks featured links:

Last Black Dress Must-Haves
from

Flan 
from
 
Mother's Day Printables
from

Let get partying!


Sunday, May 7, 2017

Chicken Fried Picnic Salad / #SundaySupper

Let me tell you about the Chicken Fried Picnic Salad!! As we get closer and closer to summer, I always like to start making lists of places I want to go and things I like to do. One of the activities I plan every year is a picnic! I love them. But then, who doesn't love an activity that revolves around fantastic food, wonderful friends and fresh air?!! Follow that train of thought, and that is how I came up with this Chicken Fried Picnic Salad! 
Today for #SundaySupper we are all about salads, and this salad gives you the picnic feel even if you are not on one! You have your fried chicken, potato salad, hard boiled eggs, and a few more tasty bites. I wanted to add baked beans, but I was talked out of it! (I still think it might be good!) 

 Chicken Fried Picnic Salad
(printable recipe at end of post)

Potato Salad
1/4 cup Mayonnaise
2 teaspoon Mustard
2 teaspoon Sugar
2 hard boiled Eggs
3 medium Potatoes
ground pepper

Fried Chicken 
 2pounds boneless, skinless Chicken Breasts
2 cups Flour
1 tablespoon Garlic Powder
Ground Pepper
6 Eggs
6 packs Ritz Crackers Everything flavor
Oil for frying

Salad
Iceberg Lettuce
Romaine Lettuce
Cherry Tomatoes
1/4 cup chopped onion
1/4 cup Corn Niblets
2 Hard Boiled Eggs
2 pieces Bacon
Sunflower Seeds
Dressing of your choice

Boil 4-6 eggs. Start by placing the eggs in a pan and covering them with cold water. Bring the water to a boil. Boil for 15 minutes. Take pan off the heat and place under the faucet. Run cold water into the pan until the eggs are cold. Make sure the eggs are completely cooled before peeling. Set aside.
Chop potatoes into large bite sized pieces. Place in cold water. Bring water to a boil and boil until pieces are tender. Check with a fork. It should only be about 5-10 minutes. Drain and cool potatoes. They can be cooled in the refrigerator.
Once potatoes are completely cooled, place them in a large bowl. Chop up 2 of the hard boiled eggs and add them to the bowl.
In a small bowl mix together the mayonnaise, mustard, and sugar. Pour the sauce over the potatoes and mix. Sprinkle with ground pepper. Refrigerate.
 Filet the chicken breasts if they are too thick.
Cut out any veins and fatty pieces.
Slice chicken into slices.
Set up a mini frying station with flour, add the garlic powder and pepper.
Put eggs in another dish and whip.
Crush crackers.
Coat each piece of chicken with the flour, dip in the eggs, and roll in the crushed crackers.
Pan fry each chicken piece in oil. I fried at 330 degrees to brown the outside and make sure the inside was cooked, turning 4 times, cooking each time for 1 minute.
Pan fry the corn in a teaspoon of butter.
Cook bacon and chop. Chop onion.
Chop up the romaine and the iceberg. Mix them together and place on a plate or in a bowl to serve. 
Quarter 2 hard boiled eggs and place on top of lettuce. Add tomatoes. Add corn, bacon and sunflower seeds.  Place 5 dollops of potato salad around the salad. Place chicken tenders on top of salad. 
Drizzle with your favorite dressing, and enjoy!
Thanks for joining me today!
Scroll down and find more gorgeous salads created by #SundaySupper family members! 


Sunday Supper Summer Dinner Salad Recipes

Brilliant Beef Salads

Choice Chicken Salads

Superb Seafood Salads

Vibrant Veggie Salads

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
yield: 2 Saladsprint recipe

Chicken Fried Picnic Salad

INGREDIENTS:

Potato Salad
  • 1/4 cup Mayonnaise
  • 2 teaspoon Mustard
  • 2 teaspoon Sugar
  • 2 hard boiled Eggs
  • 3 medium Potatoes
  • ground pepper
Fried Chicken
  • 2 pounds boneless, skinless Chicken Breasts
  • 2 cups Flour
  • 1 tablespoon Garlic Powder
  • Ground Pepper
  • 6 Eggs
  • 6 packs Ritz Crackers Everything flavor
  • Oil for frying
Salad
  • Iceberg Lettuce
  • Romaine Lettuce
  • Cherry Tomatoes
  • 1/4 cup chopped Onion
  • 1/4 cup Corn Niblets
  • 2 Hard Boiled Eggs
  • 2 pieces Bacon
  • Sunflower Seeds
  • Dressing of your choice

INSTRUCTIONS:

  1. Boil 4-6 eggs. Start by placing the eggs in a pan and covering them with cold water. Bring the water to a boil. Boil for 15 minutes. Take pan off the heat and place under the faucet. Run cold water into the pan until the eggs are cold. Make sure the eggs are completely cooled before peeling. Set aside.
  2. Chop potatoes into large bite sized pieces. Place in cold water. Bring water to a boil and boil until pieces are tender. Check with a fork. It should only be about 5-10 minutes. Drain and cool potatoes. They can be cooled in the refrigerator.
  3. Once potatoes are completely cooled, place them in a large bowl. Chop up 2 of the hard boiled eggs and add them to the bowl.
  4. In a small bowl mix together the mayonnaise, mustard, and sugar. Pour the sauce over the potatoes and mix. Sprinkle with ground pepper. Refrigerate.
  5. Filet the chicken breasts if they are too thick.
  6. Cut out any veins and fatty pieces. Slice chicken into slices.
  7. Set up a mini frying station with flour, add the garlic powder and pepper. Put eggs in another dish and whip. Crush crackers.
  8. Coat each piece of chicken with the flour, dip in the eggs, and roll in the crushed crackers.
  9. Pan fry each chicken piece in oil. I fried at 330 degrees to brown the outside and make sure the inside was cooked, turning 4 times, cooking each time for 1 minute.
  10. Pan fry the corn in a teaspoon of butter. Cook bacon and chop. Chop onion. Chop up the romaine and the iceberg. Mix them together and place on a plate or in a bowl to serve.
  11. Quarter 2 hard boiled eggs and place on top of lettuce. Add tomatoes. Add corn, bacon and sunflower seeds. Place 5 dollops of potato salad around the salad. Place chicken tenders on top of salad. Drizzle with your favorite dressing, and enjoy!
Created using The Recipes Generator

Thursday, May 4, 2017

Celebrate It! Blog Link Party!

Hi there! I am so glad you stopped by! 
Link up what you would like to share, so we can celebrate with you! I am excited to see what you have been creating! 

Last weeks featured posts:

5 Dining Secrets at Disney
from

Ways To Reuse Coffee Grounds
from
Lollipops Spring Flowers
from
Let's Party!


Monday, May 1, 2017

Chicken Avocado Caprese Salad / #TasteCreations

Today we are celebrating Salads at the Taste Creations Blog Hop! This Chicken Avocado Caprese is one of my favorite salad combinations. It is full of flavor, with the moist chicken, juicy tomatoes, and creamy mozzarella. Add the yumminess of the avocados, and it is a salad worth your time! I say "worth your time" but it really is not that time consuming to make.  You simply pan fry a boneless, skinless chicken breast, slice some mozzarella, chop up a small avocado and your favorite lettuce, and drizzle on some Balsamic Glaze or your favorite dressing! You are ready to enjoy an incredible salad that you will want to make again and again!  
Chicken Avocado Caprese Salad 
(printable recipe at end of page)

8 ounce Chicken Breast
1 1/2 teaspoons Mrs Dash Italian Medley
2 ounces Extra Virgin Olive Oil  
Iceberg and Romaine Lettuce
Fresh Avocado
6-7 Grape Tomatoes
4 Slices Fresh Mozzarella Cheese 
5-6 Fresh Mozzarella Balls
Balsamic Glaze {link to the recipe and ingredients below}


Mix the Extra Virgin Olive Oil with the Mrs. Dash Italian Medley in a measuring cup.
Place the chicken breasts and the EVOO and Italian Mix together in a medium bowl. Cover with plastic wrap and let chill in refrigerator for 1 hour.
Spray a frying pan with pan spray, and cook chicken until done.

 Chop and wash the lettuce. Place on a plate. 

Slice the chicken, and place it on the plate on top of the lettuce. Chop the avocado and place it to the side of the chicken. Add the mozzarella slices to the other side of the chicken. Place sliced and whole grape tomatoes on the plate. Add small mozzarella cheese balls to plate. Drizzle with Balsamic Glaze. 
If you want to make the Balsamic Glaze, here is where you can find the recipe-----------Let's Make Balsamic Glaze!
You can also buy it at the store.

Check out these tasty salads made by the fantastic and creative bloggers participating in The Taste Creations Blog Hop!

1. Tequila Lime Grilled Shrimp Salad Dressing Recipe
2. Chicken Avocado Caprese Salad
3. Chicken Avocado Strawberry Salad 
4. Homemade Creamy Italian Dressing with Grilled Chicken Salad 
5. Chicken Paillard with Spring Green Salad 
 
Thank you to all the members of #TasteCreations
 for welcoming me into this fun, creative, and tasty group!

yield: 1 Individual Saladprint recipe

Chicken Avocado Caprese Salad

INGREDIENTS:

  • 8 ounce Chicken Breast
  • 1 1/2 teaspoons Mrs Dash Italian Medley
  • 2 ounces Extra Virgin Olive Oil
  • Iceberg and Romaine Lettuce
  • Fresh Avocado
  • 6-7 Grape Tomatoes
  • 4 Slices Fresh Mozzarella Cheese
  • 5-6 Fresh Mozzarella Balls
  • Balsamic Glaze

INSTRUCTIONS:

  1. Mix the Extra Virgin Olive Oil with the Mrs. Dash Italian Medley in a measuring cup.
  2. Place the chicken breasts and the EVOO and Italian Mix together in a medium bowl. Cover with plastic wrap and let chill in refrigerator for 1 hour.
  3. Spray a frying pan with pan spray, and cook chicken until done.
  4. Chop and wash the lettuce. Place on a plate.
  5. Slice the chicken, and place it on the plate on top of the lettuce. Chop the avocado and place it to the side of the chicken. Add the mozzarella slices to the other side of the chicken. Place sliced and whole grape tomatoes on the plate. Add small mozzarella cheese balls to plate. Drizzle with Balsamic Glaze.
Created using The Recipes Generator
 

 

 

Sunday, April 30, 2017

Chicken Street Tacos / #SundaySupper

I think you are going to love these Chicken Street Tacos! They are easy to make, and even though the ingredient list is long, you probably have most of the items in your pantry already! I like this recipe because although I wrote this post as if you are making a plate of tacos, it would also work if you wanted to serve the tacos as a buffet with everyone making their own. It would be a bit easier on the hostess, too!
Any way you want to serve these, they will be a favorite with your friends and family, and perfect for celebrating Cinco de Mayo! Enjoy!
Chicken Street Tacos 
(printable recipe at end of page)

1/2 cup Sour Cream
1/2 cup Heavy Whipping Cream
1 Fresh Lime
1 pound Boneless Skinless Chicken Breast
1 cup Orange Juice
1 Fresh Lime
1 small white Onion
small Flour or Corn Tortillas
1 teaspoon Butter
Minced Garlic
1/2 teaspoon Cumin
1 Fresh Corn on the Cob
1 teaspoon Butter
Salt and Pepper
Salsa
Avocado
Cilantro
Queso Fresco 
Lettuce to garnish plate

Make the homemade Crema first. You can buy this at the store if you don't want to make it, but it tastes really great when it is homemade. Whisk together the sour cream and whipping cream until it is smooth. Add the juice from a fresh lime and whisk together. Cover with plastic and refrigerate at least 2 hours.
Cut your chicken breasts to any size pieces you want. We will be shredding them later. Place in a pan and add the orange juice and the juice from a fresh lime. Refrigerate for 1 hour-1 1/2 hour. 
 Dice onions and set aside.
 Grill tortillas on grill. Set aside. You can also heat them in the oven or microwave.
When the time is up, heat a frying pan with butter and add the minced garlic. Sprinkle the cumin on both sides of each piece of chicken and place in the pan to cook on medium high. Turn when necessary until golden brown. Throw the marinade away. Remove from pan and let cool.
Place the cut corn in a frying pan with butter. Add salt and pepper to corn and fry on medium high heat until cooked.
As soon as the chicken has cooled enough to handle it, start shredding it apart.
Start building your street tacos. Place chicken on the taco and add onion, corn, cheese, salsa, crema, avocado. 
These Chicken Street Tacos taste great with the added taste of a shredded cilantro leaf, and a squeeze of fresh lime!

Thank you for joining me to celebrate Cinco de Mayo! The Sunday Supper family has a lot more tasty recipes to share with you! Scroll down a bit and check out all the great recipes for celebrating!
Muchas Gracias to Shelby from Grumby's Honeybunch for hosting today!

Sunday Supper Easy Cinco de Mayo Recipes

Appetizers

Drinks

Entrees

Sides and Sauces

Sweets

Tacos

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
print recipe

Chicken Street Tacos

prep time: cook time: total time:

INGREDIENTS:

  • 1/2 cup Sour Cream
  • 1/2 cup Heavy Whipping Cream
  • 1 Fresh Lime
  • 1 pound Boneless Skinless Chicken Breast
  • 1 cup Orange Juice
  • 1 Fresh Lime
  • 1 small white Onion
  • Small Flour or Corn Tortillas
  • 1 teaspoon Butter
  • 1/2 teaspoon Minced Garlic
  • 1/2 teaspoon Cumin
  • 1 Fresh Corn on the Cob
  • 1 teaspoon Butter
  • Salt and Pepper
  • Salsa
  • Avocado
  • Cilantro
  • Queso Fresco
  • Lettuce to garnish plate

INSTRUCTIONS:

  1. Make the homemade Crema first. You can buy this at the store if you don't want to make it, but it tastes really great when it is homemade. Whisk together the sour cream and whipping cream until it is smooth. Add the juice from a fresh lime and whisk together. Cover with plastic and refrigerate at least 2 hours.
  2. Cut your chicken breasts to any size pieces you want. We will be shredding them later. Place in a pan and add the orange juice and the juice from a fresh lime. Refrigerate for 1 hour-1 1/2 hour.
  3. Dice onions and set aside.
  4. Grill tortillas on grill. Set aside. You can also heat them in the oven or microwave.
  5. When the time is up, heat a frying pan with butter and add the minced garlic. Sprinkle the cumin on both sides of each piece of chicken and place in the pan to cook on medium high. Turn when necessary until golden brown. Throw the marinade away. Remove from pan and let cool.
  6. Place the cut corn in a frying pan with butter. Add salt and pepper to corn and fry on medium high heat until cooked.
  7. As soon as the chicken has cooled enough to handle it, start shredding it apart.
  8. Start building your street tacos. Place chicken on the taco and add onion, corn, cheese, salsa, crema, avocado.
  9. These Chicken Street Tacos taste great with the added taste of a shredded cilantro leaf, and a squeeze of fresh lime!
Created using The Recipes Generator