Pinned it…Made it…Loved It! Chicken Lombardy

Actually my husband found this recipe and requested I make it.  Glad I did as it was a winner, winner, chicken dinner!  (No pun intended).

A very easy recipe to make – I followed the recipe except I added the salt and pepper to my flour before dusting the chicken breasts.  Whenever I dredge, I hear Emeril saying “I don’t know where you get your flour, but my never is seasoned, so add your seasonings before dredging …  I also just used three breasts, instead of six, sliced in half then pounded.

I served up on some white rice and it was a simple yummy Sunday supper.



Cinco De MY-O-MY-O-MY These Were Tasty!

chicken roll upsI’m one of those who doesn’t care if I’m not Irish, Hispanic, Italian, I’m still going to celebrate the holidays anyway – at least in a culinary fashion.  This past Cinco De Mayo I tried a recipe for Crispy Mexican Chicken Roll-ups – they are like a flauta, but more substantial.  It was delicious!  I rounded out the meal with Bush’s “seasoned” black beans and quick Mexican rice.  This meal has been voted as a do-over in my home.  Hope you enjoy it as much as we did.


Crispy Mexican Chicken Rollups

2 bone-in, skin-on chicken breasts

Fajita seasoning/rub

½ cup jack cheese

½ cup cheddar cheese

2 sliced green onions

1/3 cup salsa

1/3-1/2 cup reduced fat sour cream

Juice from ½ a lime

1/8 tsp. cumin

1/8 tsp. chili powder

1/8 tsp. chipotle chili powder

1 tsp. salt

1/3 cup canola oil

2 grated or minced garlic cloves

8-10 fajita size flour tortillas

The night before I oiled and rubbed the fajita seasoning on the chicken.  Covered them and baked in a 325° oven for 40-45 min.  I let them cool and refrigerated overnight.

The next day I shredded/chopped the chicken placed in large bowl and mixed in all the ingredients from jack cheese thru salt.  I let this sit for 10-20 min.

Place oil and grated garlic in small sauce pan over medium heat.  Once oil starts to get hot, remove from heat and let the garlic infuse the oil.

Preheat oven to 400°

Cover a cookie sheet with aluminum foil and spray with PAM.

Assemble the tortillas by adding about 2-3 tablespoons of the chicken filling along the lower edge of the tortilla.  Roll up and place on sheet seam side down.

Brush the tortilla rollups with the garlic oil.  Bake for 8-10 minutes, flipping over halfway through cooking and oiling the other side.  Cook until heated through and golden brown.

Serve topped with sour cream, guacamole and cilantro.


Sides to serve with…

Heated Bush’s seasoned black beans with Monterrey jack cheese melted on top.


Quick Mexican Rice

2 cups Minute rice

2 cups chicken broth

¼ cup of your favorite salsa


Heat broth to boiling.  Remove from heat.  Mix in minute rice.  Stir in salsa and let set for 5 minutes.


Yummy Alfredo Chicken Bake

AlfredoThis recipe, hands down, has become my daughter’s favorite to eat and to cook.  We discovered it when we had to go out of town and she was left with friends for the weekend. That was last weekend and she has had it twice since.  Originally posted on, here is the recipe – what I like is you can be creative with it…add peas (her favorite), carrots, broccoli or asparagus.   We also topped with mozzarella/provolone cheese and decrease the amount of milk – ½ cup made it too soupy for us. Enjoy!

Chicken Alfredo Casserole

By Linda Larsen

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: Serves 4-6



  • 1 (16-ounce) package rigatoni pasta
  • 3 cups cooked diced chicken breast
  • 1 (16-ounce) jar Alfredo sauce
  • 1 (10-ounce) container refrigerated Alfredo sauce
  • 1/2 cup milk
  • 2/3 cup grated Parmesan cheese


Preheat oven to 350 degrees F. Bring a large pot of water to a boil. Cook the pasta 2 minutes less than cooking time on package (the pasta will finish cooking in the casserole).

Meanwhile, in large saucepan, combine both containers of Alfredo sauce with the milk; heat until mixture begins to bubble. When pasta is almost cooked, add to sauce along with chicken and half of the Parmesan cheese.

Spray a 9″ x 13″ baking dish with nonstick cooking spray. Pour food into the dish and top with remaining Parmesan cheese. Cover with foil and bake for 20 minutes. Uncover casserole and bake for 15-20 minutes longer or until casserole is bubbly and cheese melts and begins to brown.

You can vary this dish in many ways: add 1 cup sliced frozen carrots, thawed, 2 cups frozen baby peas, thawed, 1 (10-ounce) package frozen asparagus, thawed, 2 cups frozen green beans, thawed. Top the casserole with 1/3 cup bread crumbs mixed with 3 tablespoons melted butter; add that after the casserole is uncovered.

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Fast Fajitas

Yesterday was Cinco de Mayo and I was very excited that we had nice weather and no snow like we did on Uno de Mayo…ugh.  Need I say we’ve had a very crappy spring here in Minnesota.  I pulled the ol grill out and fired up some chicken fajitas.  My new purchase of a grilling basket came in very handy cooking this fast and easy meal.

Chicken Fajitas

1 lb. boneless skinless chicken breasts thinly sliced


1 packet of Goya Sazon seasoning

Juice from 1 lime or 2 tbsp. bottled lime juice

1 tbsp. jarred crushed garlic or 2 cloves finely minced

1 tbsp. Canola oil

Salt & pepper

Sliced bell peppers and onionsfajita 2

Mix all marinade ingredients in a ziploc bag, add chicken and marinate 30 min to a couple of hours.

Over high heat on grill, place grill basket, spray with cooking spray and add onions/peppers.  Grill until they start to get color.  Remove.  Add chicken and grill until cooked thru, re-add onion and peppers.  Cook for a minute or two.  Removed and serve w/ tortillas, sour cream, fresh cilantro, cheese, guacamole, salsa and any other accoutrements you like. Enjoy!

Homemade is Better

I wanted to make chicken enchiladas for dinner last night.  I looked alc tortillast the nutritional info on a can of enchilada sauce.  High in sodium.  I’m getting old…I need to watch my sodium intake.  I made my own.  It was quick and easy and oh so tasty.  I’m also trying to eat better and used these low-carb tortillas.  They are really soft-no need to dip in the sauce or oil.  My entire meal took me about 1 hour beginning to end and let me tell ya…we ate well, with leftovers to beat!  Enjoy!

Enchilada Sauce

1/8 cup canola oil

1 large shallot finely diced

1/8 cup chili powder

2 tbsp. cumin

1 tsp. basil

1 tsp. oregano

1 tsp. jarred minced garlic or 1 large garlic clove minced w/ a little salt to create paste

2 tbsp. tomato paste (used from tube-keep in my fridge at all time – really handy)

15 oz. can organic tomato sauce

¾ can of water

Heat oil in sauce pan on medium heat.  Add shallots and cook until they start turning opaque.  Add spices, garlic and tomato paste cook for about 1 minute stirring constantly.  Mixture will become a paste.  Whisk in tomato sauce and water.  Simmer for about 20 minutes.

Chicken Enchiladas (Makes 6)

2-3 cups of shredded cooked chicken

Shredded reduced fat cheddar cheese

Enchilada sauce

Low-carb tortillas

In a casserole dish, spread some enchilada sauce on bottom.  Mix some of the enchilada sauce in w/ the cheese and chicken to coat.  Lay tortilla on flat surface, add ½ cup of chicken mixture to middle and roll up burrito style.  Lay seam side down in casserole dish.  Repeat, then cover w/ sauce and more shredded redenchilada plateuced fat cheddar cheese.  Bake at 350° for 25-30 minutes until cheese starts to brown.

I served with a brown rice/black bean side and a cilantro, jalapeño pepper coleslaw.  Yum!

To Grill or Not to Grill?

It’s this time of year where I get a hankerin for BBQ anything.  We recently have had an unusual heat wave here in Minnesota-topping out in the 80s this past weekend.  As nice as the temps were, it was not an ideal day to grill outside with very gusty winds. It was a challenge to keep the grill lit, so I gave up and returned to old faithful – the oven.

Fryers were on sale for 99¢ a pound so I picked one up.  Rubbed it, butterflied it, baked it and smothered it with BBQ sauce.  It was delicious!  Ya wouldn’t of known it wasn’t grilled outside thanks to the smoky rubbed I used.

To butterfly the chicken, remove the back bone and the keel bone.  Tuck the wings behind the body.  Make two small slits in the skin at the base of the thighs and tuck the leg bones through them.  Press the entire chicken down to flatten – and voila – butterflied chicken.

I then used Famous Dave® BBQ Rub liberally all over the chicken. Covered it and let it sit in the fridge for a few hours.  When I was ready to cook it, I let it sit on the counter for about 20 minutes to come to room temp.  I preheated the oven to 425º, placed the chicken on a wire rack over a baking sheet and drizzled with olive oil.  I baked the chicken in the 425º oven for about 40 minutes until it became a really nice golden brown.  I then turned down the oven to 325º and basted it with a BBQ sauce I like (preferably Sweet Baby Ray’s®) about every 15 minutes, continuing to cook for another 40 or until it was done and the sauce was a nice sticky glaze.

Ain’t she perty?  I was sad to cut into her, but man-o-man was she tasty!


Quick & Comfy…

It’s that time of year…gray skies and cool temps.  One thing that makes me feel better is comfort food.   Here is a recipe that I came across the other day that is quick and does the trick for comfort.  I made a few changes as the original was just a little too mild in taste for me.  It got voted to be a repeat meal in my home.  This works for me since all the ingredients are usually in my pantry – a no-brainer meal.

Chicken with a Honey Mustard Sauce and Apples

  • 1 cup apple cider
  • 1 1/2 teaspoons cornstarch
  • 1 Tbsp honey
  • 3 TbspDijonmustard
  • ½  cup flour, for dredging
  • 1 Tbsp poultry seasoning
  • Freshly ground black pepper
  • ½ Tsp salt
  • 1 pound boneless, skinless chicken breasts, pounded out to ¼ thickness
  • 2 Tbsp olive oil
  • 2 small unpeeled apples, cored and sliced (useFuji, Granny Smith, Jonathan, Jonagold, Pippin, or McIntosh apples, good cooking apples)
  • Fresh parsley for garnish

Whisk cider, cornstarch, mustard, honey, in a bowl. Set aside.

Mix flour poultry seasoning, salt and fresh ground pepper together. Dredge chicken in flour mixture and shake off the excess. Set aside on rack.

In a large non-stick skillet, heat the oil on medium to medium high heat. Once the oil is hot add the chicken breasts to the pan. Cook until golden brown on one side, about 3-4 minutes. Turn chicken, add apples and cook until the chicken has browned on the other side.

Add cider mixture to the pan and bring to a boil. Turn the heat down to low, cover the pot and simmer until chicken is tender, about 15 minutes.

I served this with a box corn bread stuffing that I enhanced with dried cranberries and oven roasted carrots…it was delicious!