Broccoli Chicken Wrap

This month's Ultimate Recipe Challenge is Broccoli and I made yummy wraps with broccoli and chicken.

Lime Tea Chicken - Crazy Ingredient Challenge

A delicious moist chicken recipe   marinated in black tea and lime juice made for our Crazy Ingredient Challenge.

Avocado Tomato Chicken

We seem to eat a lot of chicken and because of that I am always looking for new and wonderful recipes so that our meals don't always taste the same.   Along with chicken recipes, I am also looking for wonderful flavours and spices to add to the recipes.

National California Strawberry Day

Today is National California Strawberry Day and to celebrate I have made a Chicken and Strawberry Panini

Italian Roasted Chicken and Potatoes

If you have been following me on facebook you know that my hubby has gone downstate to work for the summer.  Last weekend he was able to come home for the first time since he left in May.   About 2 weeks ago he sent me a link to a recipe from Food.com for Italian Roasted Chicken and Potatoes.  

He has given me recipes before that he thought would taste good but this one was a little bit unusual.  For one thing he doesn't like roasted chicken and another thing he doesn't eat a lot of potatoes.  But I thought I would make it this past weekend.

So the hottest day in the U.P. I turned my oven on and sweltered to make this recipe.  Aren't I the best wife?

Italian Roasted Chicken and Potatoes

adapted from Italian Roasted Chicken and Potatoes

 Ingredients:
3 lbs potatoes
1/2 cup extra virgin olive oil
1/2 cup minced fresh Basil and Italian Parsley ( I used about 1/8 cup basil and the rest parsley)
1 tbsp oregano
sea salt
fresh black ground pepper
4- 5 lbs chicken. ( I used the chicken/thigh)
sliced onions

Directions:
Preheat oven to 425 degrees F
Wash and cut up potatoes ( I didn't peel mine but you can peel if you would prefer).
Mix the potatoes with 1/2 of the olive oil, basil, parsley, oregano and salt and pepper to taste.  Spread over the bottom of a large roasting pan.
 In same bowl, mix rest of the ingredients and generous amount of salt and pepper.  Layer chicken over potatoes, skin side down.
Bake for 30 minutes at 425 degrees.
Remove chicken and stir potatoes.  Replace chicken with skin side up.
Bake for 30 more minutes or until chicken is crisp and brown and potatoes are golden.  (Mine took about 45 minutes).
10 minutes before meal is done, slice onions about 1/2 of a small onion over top and return for the remainder of the time.
Enjoy.

This meal was very good but I am glad that I added the oregano and basil.  The next time I make it I am going to add more oregano.  Hubby thought this meal was very good, although he did add more salt and I thought I had already used lots.  As I used 5 pieces of leg/thigh parts there was some leftover and he was able to take a few doggie bags back with him.   The next day I cut up my leftover chicken and placed it on a Berry Salad - recipe to come.

A teaser of what is to come 

  

 

Related articles

• Roast Chicken With Italian Herbs
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#FoodieFriendsFriday Linky Party and it is a chicken thing

I hope all Americans are having a wonderful July 4th... Do you have a long weekend or just the 4th off.

I was lucky enough to find someone to work all weekend for me (it was my holiday to work)...

So now get to enjoy it with my hubby as he is coming home for the long weekend... YEAH!

Foodie Friends Friday is having a chicken party... 

Bring your best chicken recipes.

Can't wait to see what you have...

First

Last Week's Party Review

Host Favorites

Each Foodie Friends Friday host picks their favorite recipe.  These recipes are then featured in a post 

on the Daily Dish Magazine.  To be featured you must have a link back to either Foodie Friends Friday or the host blog that you link up with.  Next week your recipe just might be here.

My Host Favorite

This week the recipe that caught my attention was Blueberry Lemon Cheesecake from Jenn's Random Scraps.  Cheesecake is one of my favorite desserts and I was hoping to make this week, but the week just didn't have enough hours in it.  Maybe I will still get it done.  Thank you Jenn for sharing this wonderful dessert with us.

photo credit:  Jenn's Random Scraps

Recipe with Most Clicks

Red, White and Blue Parfait ~ This and That
Firecracker Cake ~ Love Bakes Good Cakes
Strawberry Pie ~ In the Kitchen with Jenny

Now Onto This Week's Party

Welcome to Foodie Friends Friday!

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

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An InLinkz Link-up

An InLinkz Link-up

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• Foodie Friends Friday Fruit Party #FoodieFriendsFriday
• Foodie Friends Friday Independence Day Food
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• #FoodieFriendsFriday Linky Party ~ A BBQ

May's #SurpriseRecipeSwap ~ Balsamic Bruschetta Chicken

Do you find that the months go by faster and faster or is it just me.  I have been told that the older you get the faster the years go by and they weren't kidding.  It feels like I was just writing last month's SRS and here it is again time to write another post.  

I am always so good at going to the blog that I have been assigned to as soon as I get the name.  I scour through all the recipes, reading, writing them down so that I have an idea of what I am going to make.  I can usually narrow it down to about five recipes that I am wanting to make and then I put things away... And the days past by quickly.... and here it is the time to start writing and I have to first make my recipe.  Procrastinator that is what I am and I don't really think I will change.

This month I was lucky enough to get Jaime from Mom's Test Kitchen.  I loved going through her blog, and finding new recipes.  I had never been over to Jaime's blog so everything was new.  I loved how she had it set up and I also loved how she indexed her recipes.. It was so easy to find them. To find all her great recipes, head over HERE.

The recipe I picked to make was Balsamic Bruschetta Chicken.  I, unlike Jaime was able to enjoy my preparation and also enjoy tasting the final product. There was no one else home but me to enjoy the final product as hubby is down state working.  I am sure he will enjoy this meal so I will be making it again.  My plans were to make this meal with spaghetti squash and I even made it but as it was cooking.. another thought came to mind.  Bruschetta needs to be eaten with bread.... RIGHT?  So, I decided to eat mine with chiabatta bread.  I had just bought some rolls when I was shopping and that made this perfect.

Balsamic Bruschetta Chicken on Ciabatta Bun

1/8 cup balsamic vinegar
1 tbsp olive oil
1 tbsp garlic
2 chicken breast
4 roma tomatoes seeded and diced
1/3 cup onion ( I used red onion)
1/2  tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp basil (I used fresh)
1/2 tsp parsley (I used fresh)
grated Tillamook smoked black pepper white cheddar cheese
2 ciabatta buns
garlic butter (I just mixed some garlic powder and butter together)

Mix first 3 ingredients together (balsamic vinegar, olive oil and garlic) for marinade.  Put chicken breast in Ziploc bag and pour marinate over.  Marinate for as long as possible.  Mine were left to marinate for about 6 hours.  Bake in 375 degree oven until juices no longer are pink or until  chicken reaches 165 degrees.
Bruschetta -In separate bowl, mix tomatoes, onions, balsamic vinegar, oil and spices.
When chicken is done, I then place it in a pan with a small amount of oil and browned both sides, I then cut the chicken in half as they were thick pieces.
Top chicken with bruschetta and add grated cheese.  Place under broiler until cheese is melted.
While chicken is under the broiler, toast ciabatta buns.  Spread garlic butter over and add a couple of slices of cheese on the bun and melt under broiler.
Place balsamic bruschetta chicken on bun and enjoy.

This recipe was delicious.  The flavours were magnificent.  I did have a small amount of bruschetta left over but I will be eating that with my spaghetti squash that I made to eat with this meal.

If you would like to join this group, click on the button below and fill out the form.  Each month you will get a new blog to check out and you have to the 20th to decide and make your recipe.  It is a lot of fun and you meet new bloggers and gain new friends.  Check it out, Jutta from Hungry Little Girl does a wonderful job in arranging and making sure everything works.    

Links: Thursday's Treasure, Freedom Fridays, Create it Thursday, Random Recipe Roundup

Rosemary and Thyme Lime Chicken

As you know I have been trying very hard to stay on the Whole 30 Program.  I wrote how things were going on this program over at the Daily Dish Magazine, so I won't go through that again.  But I did want to share the chicken recipe with all of you.  I found this recipe over at Mom's Recipe Collection .
Mom's Recipe Collection is a facebook group and was started by Susan Harder.  It is a group of bloggers and home cooks from every walk of life and experience.  There are many recipes posted, along with tips and techniques.  It is a great place to ask questions if you have them as you get responses quickly.  You do have to ask to join the group and  has over 7,000 members and growing every day.  If you want to join, head over to Mom's Recipe Collection  and ask to join.

Rosemary and Thyme Lime Chicken

2-3 chicken breasts

1/4 cup lime juice

1 tbsp lime peel

2 tbsp balsamic vinegar

1 tbsp pepper

1 tbsp fresh rosemary

1 tbsp thyme 

Salsa either homemade or store bought - approximately 1 tbsp per breast - I used Salsa Me Krazy medium

In mixing bowl, add lime juice, lime peel, balsamic vinegar, pepper, rosemary and thyme.  Place chicken in ziplock bag and pour mixture over them.  Place them in the fridge to marinate for approximately 30 minutes.

Preheat oven to 350 degrees F.  Place either aluminum foil or parchment paper in baking dish, place chicken in baking dish and pour marinate over each piece of chicken.  Bake for 30 -40 minutes until chicken is completely cooked.  Serve with Salsa.

✻ღϠ₡ღ✻   Marlys

(¯`✻´¯)
`*.¸.*✻✿*.¸.*✻ Enjoy your day....`*.¸.*✻✿*.¸.*✻

Links: Sweet and Savory Sunday, Swap N Share, Party Thyme, Everyday entrees around $5.00 , Food Holiday Link Party

Related articles,

• Rosemary and Thyme Roasted Chicken with Vegetables
• Rosemary Garlic Chicken

Chicken Yassa -Yassa au Poulet

Last year before my birthday I sent a list of things that my husband could buy me from Amazon.  One of the things I asked for was a recipe book "Cooking the West  African Way" by Montgomery and Nabwire.  I read the book but haven't really made anything from it.  A few weeks ago my husband was telling me about this chicken that we should make.  I had thought he was getting the recipe from his mom but he had found it is in the cookbook.
As we were making it, I really wondered how it would taste, but it was good.  The flavor was wonderful.

Chicken Yassa

This is a recipe from Senegal that is served at special occasions.

1/4 cup lemon juice

4 large onions sliced - I used one large red onion 

5 tbsp peanut oil

1 habanero pepper ~ I used a hot pepper that received at the African market

1 2 1/2 - 4 1/2 lb precut chicken - I used 4 chicken breasts

1/2 cup water

salt and fresh ground pepper to taste

In a deep bowl, mix the lemon juice, onions, salt, pepper and 4 tbsp peanut oil.  Using a fork pierce  the pepper and add to marinade  Let the marinade  sit for 15 minutes and then check for spiciness.  If hot enough remove pepper, if not let stand for a bit longer.

Once marinade spicy enough and you have removed the pepper (I left my pepper in the marinade for the whole time), add chicken and stir to coat.   Cover the bowl with plastic wrap and store in refrigerator over night ( I only marinated the meat 6 hours). 

To cook, preheat broiler.  Remove the chicken pieces from marinade and place on tinfoil on the broiler rack.  Broil briefly until the chicken is lightly brown.  Place on plate and set aside.

Strain the onions from the marinade.  In a large frying pan, heat 1 tbsp peanut oil over medium heat.  Add onions and saute until soft and tender.

Add the rest of the marinade and cook until the mixture is heated through evenly.

Add brown chicken pieces and water.  Stir to coat.

Lower heat, bring mixture to simmer and cover.  Cook at least 30 minutes or until the chicken is completely cooked.

Serve the yassa hot over rice.

Enjoy.  I ate mine with quinoa

 Even thought we didn't use as much chicken as the recipe called for the marinade seemed to be enough and not too much.  If you use more chicken I would probably make more marinade.  I would also next time use more onions as most of the flavor of the marinade was in the onions.

Marlys

Links: Foodie Friends Friday