Thursday, September 18, 2014

Greek Marinated Chicken Recipe

I found this recipe on Pinterest (pinned from the website budgetbytes.com)

Mix together until well blended:

1 cup plain yogurt (I used greek yogurt)
2 TBSP olive oil
4 cloves garlic, minced
½ tsp salt
freshly ground pepper to taste
the zest of a medium lemon
juice from one half of the lemon
¼ bunch fresh parsley (I used about 2 tbsp dried parsley)

Pour into a gallon ziplock bag.

Add 3-4 lbs chicken pieces.  (I used 4 thighs and 2 breasts - skin on, bone in)

Seal the ziplock bag and moosh everything around until each piece of chicken is well coated.  Open the bag and remove as much air as possible, then reseal.  Place bag in refrigerator for at least 30 minutes.

Pour chicken and marinade into a greased 9 X 13 pan.  Bake at 375 degrees for 45-60 minutes.  (I did 60 minutes because the breasts were pretty big.  If I were just using thighs, I probably would have just done 45 minutes.)

This recipe was well received by the whole family.  I still prefer grilling my skin on/bone in chicken coated with just olive oil and a little salt and pepper, but this is a nice little change.  I will be using this recipe probably once a month or so.  Would be great for company!

Thursday, September 4, 2014

Mexican Chicken (Recipe)

I save a fair number of recipes on my Pinterest page.  Most of these recipes turn out to be just so-so.  This is one of our family favorites.  Serve it on top of rice, or fresh corn off the cob, or diced cauliflower.  Or use it in a wrap.  So easy and so good.

Grilled chicken cut into cubes.  (I've used boneless skinless breasts and thighs, or even frozen grilled chicken strips)

Taco/Mexican seasoning and salt. (I make my own taco seasoning mix.  If you use an envelope, don't use the whole thing - unless you like it really spicy)

1 can green enchilada sauce.

4-6 oz shredded sharp cheddar.

3 green onions sliced.

Directions:  Preheat oven to 350.  Grease an 8 X 8 dish.  Lay cubed chicken in bottom of dish.  Season with taco mix and salt to taste.  Pour enchilada sauce over the top.  Stir to coat the chicken.  Sprinkle cheddar cheese over the top.  Bake for 15 minutes.  Add green onions on top.  Cook another 3-5 minutes.

Yum!  Yum!  Yum!