Tonight's dinner...Oregano-lemon chicken thighs.
Here we go:)

Start with some big ol honkin' bone-in chicken things. About 6 pieces or 3 lbs. I took the skin off mine, because well,....look


This is gross...who wants to eat that?! Anyway, put them in a 13X9 pan.


The rest of your ingredients consist of 2 tblspn of honey, 3 tblspn lemon juice, 1 tblspn olive oil, 3 garlic cloves-minced, 2 tspn dried oregano.


I have limited utensils and know-how on mincing so here's to learning!



After you are done mincing, combine all ingredients in a small bowl, or large, whichever you prefer to wash later:)


Pour this mixture over the chicken...so it looks like this
<-------- Put it inot the oven at 375 for 30-35 minutes...until it's not leaking colored juice anymore.

Enjoy:)

Penne Gorgonzola with Chicken

This is another recipe from TOH magazine. I love them!

Ingredients:

• 1 pckg (16 oz) penne pasta
• 1 lb boneless chicken breast, cut into 1/2 inch pieces
• 1 tblsp olive oil
• 1 large garlic clove, minced
• 1/4 c. white wine
• 1 c. heavy whipping cream
• 1/4 c. chicken broth
• 2 c. crumbled Gorgonzola cheese
• 6 to 8 fresh sage leaves
• grated parmigiano-reggiano cheese and minced fresh parsley

 

Start off with getting your pot of water to boil for the pasta. When it's boiling, put the pasta in and cook accordingly. While that's doing it's thing, get a skillet. Start the burner at medium heat and add your oil and chicken. Brown the chicken on all sides.

Add the garlic, cook it for another minute and then add the wine. Stir it to loosen up the chicken that's stuck to your pan. Add the cream and broth.

Cook this until it's slightly thickened and the chicken isn't pink anymore. Add your cheese! Also the sage and salt and pepper to taste.

Cook these until the cheese is just melted. 

all melted like:)

Ok, after you drain your pasta, pour the chicken mixture in and toss to coat. Sprinkle the parm cheese on with some parsley and Enjoy!

-I'd rate this easy to medium in prep. I forgot the parsley...oops!

-I am also not a bleu cheese fan...and while this cheese is VERY similiar...I didn't find myself wanting to throw it away. Enjoy:)

Slow cooker Aromatic chicken

If you want your house to smell d-lish you've got to try this recipe. I received it from my Aunt as part of a Christmas present and have used it loads of times. So enjoy!

Ingredients:

1/2 c. coconut milk

1/2 c. water

8 chicken thighs-skinned(try to find boneless and skinless...much easier)

1/2 c. brown sugar

2 tblspn soy sauce

1/8 teas. ground cloves

2 garlic cloves-minced

Grease up your slow cooker

Combine the milk and water and pour into your freshly greased crock pot

Then, add remaining ingredients in the order I've written them!

Seriously very easy!

After everything is in start it up and let it cook on low for 5-6 hours. The recipe calls for it over rice, but since Mr. Cat and I are watching our waists shrink...I sauteed up some fresh spinach, green peppers, and mushrooms as a companion. 

:)...I forgot to take a "nice" picture of the finished product because I was too excited to eat it! The chicken falls apart and is juicy and oh soooo good:)

He really did enjoy it:)

*a few tips:

-make sure you shake the coconut milk..it separates

-I used the splenda brown sugar blend...it's half of what the recipe calls for

Enjoy!

Southwestern chicken with Orzo from the Taste of Home Kitchen

Ingredient list:

• 3/4 lb boneless chicken breast-cut into 1 inch cubes
  
• 1/2 c. chopped zucchini
• 1/2 c. sweet red pepper(optional for me)
• 1/4 c. chopped onion (yuck...no option for me)
• 2 teas. canola oil
• 1 1/2 c. uncooked orzo pasta
• 1 can(15 oz) black beans-drained and rinsed
• 1/2 c. frozen corn-thawed
• 1/2 c. salsa
• 1/4 c. ranch salad dressing
• 2 teas. chili powder
• 1/2 teas. minced garlic(I used the pre-minced stuff)
• 1/2 c. shredded cheddar
• 1 c. (8oz) sour cream
  

Alright...let's start this off by getting a pot of water to boil for your pasta. Cut up your chicken accordingly...into 1 inch cubes. And cut up our zucchini. I peeled, and cut criss-cross. It put them into a reasonable size.

Put the chicken and zucchini(red pepper and onion if you used it) into a large skillet over medium heat for about 8 minutes or so...till your chicken is done.



When your bird isn't pink anymore add the beans, salsa, corn, ranch, chili powder, and garlic.

Stir it in nicely and bring to a boil. When it reaches the boil, reduce the heat and cover and simmer for about 5 minutes. Make sure to stir it. If you don't the stars won't align and the world will blow up. Just kidding. But you don't want to sear it to the pan.



After it's nice a simmered, add your cheddar and mix it till it's half melted. Remove from the heat.



Stir or "whick" in your sour cream until nice 'n' smooth. Drain your pasta...



put it on a plate with the chicken deliciousness on top
and
ENJOY!