Dutch Oven Chicken and Rice

 Source:  Allyson G.

                                       

1/4 c. Italian dressing
8 chicken thighs
1 1/2 c. rice
2 1/2 c. chicken broth
1 c. broccoli, green beans, snap peas etc.
1/4 c. slivered almonds

Heat dressing in dutch oven until hot. Add chicken and brown on both sides.  Cook chicken in batches until all of the chicken is browned. Put browned chicken on plate.   Add chicken broth and rice to dutch oven.  Add chicken to pan.  Top with almonds.  Bring to a boil.  Cover with lid and cook in 375 degree oven for 45 minutes.  Last 20 minutes of cooking, steam the vegetables.  Add to dutch oven after it's done cooking.

Betsy's Best Bet Rolls

Source:  betsybestbets Instagram account

                                          

1 1/2 c. milk
3/8 c. sugar
3/8 c. butter flavored Crisco (6 T.)
1/2 c. instant potato flakes

1 1/2 t. salt
2 eggs
2 1/4 t. yeast
3 3/4 c. flour

Microwave the milk for 3 minutes on high.  Pour hot milk into a bowl of a stand mixer and then add each consecutive ingredient, mixing well after each.  Add additional flour if needed utnil the dough pulls away from the sides of bowl.  Grease another large bowl.  Turn dough into the bowl and cover with clean dish towel and set in a warm place to rise for an hour or until doubled.  

Roll down into rectangular shape, and a spread softened butter across all.  Fold the dough in half, from the top to meet at the bottom.  Using a pizza cutter, cut into 3/4 inch strips.  Take each strip and twist and tie in a knot.  Place on a baking sheet lined with parchment paper and cover with clean towel.  Let rise for up to 3 hours or until rolls are puffy.  Bake at 370 for about 10 minutes.  

After they come out of the oven, rub the tops with butter and salt with kosher/large grain salt.

Makes 15 rolls

*This recipe is halved from the original

Teriyaki Sauce

1 cup water

¼ cup soy sauce

5 teaspoons packed brown sugar

1 tablespoon honey, or more to taste

½ teaspoon ground ginger

¼ teaspoon garlic powder

2 tablespoons cornstarch

¼ cup cold water

Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.

Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.

Source:  allrecipes.com

Philly Swiss and Steak Sliders

Source:  sixsistersstuff.com

1 (12 count) package Hawaiian Sweet Rolls

1/2 cup mayonnaise

1 Tablespoon yellow mustard

1 teaspoon Dijon mustard

1 Tablespoon barbecue sauce

1/3 teaspoon paprika

dash pepper

3 green onions (diced)

12 slices Swiss cheese (divided)

1 green bell pepper (diced and sauteed)

2 (10 ounce) New York Strip steaks (cooked and cut into strips)

Preheat oven to 350 degrees

Cut the rolls in half horizontally.

In a small bowl combine the mayonnaise, mustard, Dijon mustard, barbecue sauce, paprika and pepper until fully combined.

Spread the mixture over the rolls.

Sprinkle the green onions over the rolls.

Add 6 slices of cheese over the onions.

Spread out the peppers.

Place the steak strips on top of the peppers.

Add another layer of Swiss cheese.

Place the roll "tops" on the steak strips.

Place them in the oven and bake for 10 minutes or until the cheese melts.

Chicken Alfredo Stuffed Shells

Source:  sixsistersstuff.com

1 (12 ounce) box jumbo pasta shells

1 (15 ounce) jar Alfredo sauce

1 cup shredded Mozzarella cheese

1/2 cup shredded Parmesan cheese

1/2 cup grated Romano cheese

1 1/2 cups cottage cheese

1 egg

2 boneless skinless chicken breasts (cooked and shredded)

salt and pepper, to taste

2 Tablespoons fresh parsley (chopped)

Preheat oven to 350 degrees F.

Cook pasta shells according to package directions.

Spray a 9 x 13 inch baking dish with nonstick cooking spray and spread 1 cup of Alfredo sauce on the bottom.

In a small bowl, combine Mozzarella, Parmesan and Romano cheese; set aside 1/2 cup of combined cheeses for topping.

Mix cottage cheese, egg, shredded chicken, salt, and pepper in with cheese you aren't reserving for topping.

Spoon chicken and cheese mixture into each shell and place in the prepared baking dish.

Once all shells are filled and placed in the baking dish, top with remaining Alfredo sauce and cheese.

Cook for 20 minutes, or until cheese is melted.

Garnish with fresh parsley before serving.

Marinated Grilled Chicken Sandwich

Source:  sixsisterstuff.com

1/4 cup olive oil

2 Tablespoons honey

2 Tablespoons lime juice

1/2 teaspoon chili powder

1/4 teaspoon cumin

6 boneless skinless chicken breasts

6 hamburger buns

6 lettuce leaves - optional

2 tomatoes (sliced) - optional

1 cup dill pickle slices - optional

3 Tablespoons mayonnaise - optional

2 avocados (sliced) - optional

Mix together the oil, honey, lime juice, chile powder, and cumin in a ziploc bag. Place chicken inside, zip bag closed, and make sure that chicken is fully coated by marinade. Place bag of chicken in the fridge and let marinade for at least 30 minutes (I actually let mine go for about 2 hours- but you could even let it go for 8-10 hours for really flavorful meat!).

Remove chicken from fridge and preheat grill to medium high heat. Grill the chicken for a couple of minutes on each side, turning once, until the chicken is no longer pink and reaches an internal temperature of 165 degrees.

If you want, you can toast your buns on the grill.

Top with your favorite toppings

Roasted Chicken

Source:  Allyson G.

Chicken Breasts
Olive Oil
Salt and Pepper

Brush olive oil on chicken breasts.  Sprinkle with salt and pepper.  Roast in 400 degree oven for 25-30 minutes.
Could also sprinkle on lemon pepper or other seasonings.
Great for chicken tacos.