Chicken Ranch Tacos

Chicken Ranch Tacos
from:  Do You Smell That? via Pinterest


3 cups cooked chicken, cut up
1 pkt. taco seasoning (chicken or beef)
1/2 cup Ranch dressing
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taco shells
lettuce
cheese
Ranch dressing
tomatoes

Heat a skillet over med-high heat. Add chicken & warm it for a few minutes. Sprinkle on the dry taco seasoning. Do not add any water! Heat for 5-7 minuted until all heated through & powder is stuck to the chicken.

Add Ranch dressing, heat an additional 2-3 minutes to warm through.

Serve in taco shells with all the fixings, top with ranch dressing.

Rotisserie Chicken

Frankly Entertaining is a new blog I found that I love.

This chicken was so easy and perfect for bringing dinner to someone in need. I roasted two at the same time, one to feed our friend and one for us.

Lemon Roast Chicken
Frankly Entertaining
1 whole chicken
1 lemon
1 tablespoon sea salt
1 Tablespoon melted butter
1 teaspoon olive oil
fresh cracked pepper
Preheat oven to 425°

Clean your chicken (rinse it out, dry it off)
Put half of the lemon in the cavity and sprinkle a little salt and pepper in there too.
Drizzle melted butter and oil on the bird.
Sprinkle remaining salt and some fresh cracked pepper on top.
Bake for 1 and 1/4 hours or until juices run clear. Squeeze remaining lemon juice on chicken. Let rest 15 minutes. Enjoy!

Crockpot Rotisserie Chicken

Crockpot Rotisserie Chicken

Found on: Busy mom (by way of Pinterest)

1 broiler/fryer chicken (3.5-4 lbs)

2 Tbsp Paprika

1/2 tsp. cayenne pepper (optional!)

1 1/2 tsp onion powder

2 Tbsp garlic powder or 3 cloves garlic

1 tsp salt

1/2 tsp black pepper

Place all of your ingredients in a small bowl and stir in water by the teaspoon until a paste forms. Spray your slow cooker with cooking spray and place the chicken in, breast side up.

Coat the chicken inside and out with the paste. Cover and cook on low 6-7 hours or on high 3.5-4.5 hours. Make sure the thickest part of the thigh registers at 180 degrees.

Chick-Fil-A Nuggets

Chick-fil-a Nuggets

from:  snickerdoodle

2 skinless and boneless chicken breasts

1 cup milk

1 egg

1 1/4 cups flour

2 Tbsp. powdered sugar

2 tsp. salt

1 tsp. pepper

peanut oil (is best) or canola oil

In a medium bowl whick the egg and stir in the milk.  Trim any fat from chicken.  Cube chicken into bite size pieces.  Place chicken in milk mixture, and cover.  Let it marinate for 2-4 hours in the fridge.  This will make the chicken very nice and tender.  In a gallon size resealable baggie, combine flour, powdered sugar, salt and pepper.  Seal and shake to combine.  Place about 2 inches of oil in a medium deep pot.  Over medium high heat (more towards the high side) heat oil until hot.  If using a thermometer let, the temperature reach 375.  Using a fork or tongs remove cut chicken from milk mixture and place in the flour mixture.  Seal and shake until nuggets are completely coated.  Place about 6-8 nuggets into hot oil and let them cook until golden brown, turning half way through once the edge of your chicken starts to turn white.  About 1 minute each side.  Always double check to see if any chicken you make is cooked through.  Remove and drain on a paper towel.  Repeat until all nuggets are cooked.  Serve with your favorite sauce.

Cowboy Quesadillas

Cowboy Quesadillas
Recipe by Our Best Bites

1/2 C white rice
1/3 C black beans
1 cup diced cooked chicken
1/3 C fresh frozen corn kernels (no need to thaw)
2/3 C diced tomato
3 Tbs sliced green onion
1 1/2 C shredded cheese (any type or combo you like)
1/4 C bbq sauce
6 small tortillas (fajita size, about 6″)

Dipping Sauce equal parts bbq sauce and ranch dressing (here’s our favorite)
Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese. Add bbq sauce and stir to combine. Place about 1/3 C of mixture on half of each tortilla and fold over to close.
Heat a skillet to medium heat on the stove top. When hot, spray lightly with cooking spray, or drizzle with canola or olive oil. Place quesadillas in pan and cook for 2-4 minutes or until golden brown and slightly crisp. Flip and repeat on opposite side. Cool for a few minutes and then serve with BBQ-Ranch dipping sauce.