Spring Chicken Festival 2012

Perry and I drove 1.5 hours on Saturday to Gainesville, GA to go to the Spring Chicken Festival and Quilt Show.

Best Buy was one of the chicken cook-off contestants and they had Chicken and Waffles.

Perry trying it out. We both ended up ditching the chicken on these and eating the waffles. The BBQ sauce with the maple syrup just wasn’t good. Maybe if they used a sweet BBQ sauce instead of a spicy hot one.

This is the tent I voted for and no I did not just vote for them because they had a Bama tent.

I voted for them because I could cut the chicken with a plastic spoon and their sauce was really really good!



A bull dog smoker, no biggie…

More chicken samples.

Oh hey, big chicken. Let’s take a picture.

Chicken spaghetti that I did not like. It wasn’t bad it just wasn’t good to me.

I just love festivals! They are always so much fun, big or small!

Stay tuned for the Quilt Show recap!

Question:

• Have you ever been to a festival? If so, what kind(s)?

Teriyaki Chicken & Vegetable Kabobs

I couldn’t wait to try out my new grill! What better to start out with than one of my favorites, Kabobs!



I was not expecting this at all! I used ready light charcoal and with one match it went ablaze! I lost some arm hair but no burns! I will be ready next time.



I had some leftover vegetables so I decided to try out my grilling bowl.



It works great. But make sure to use a pot holder when taking it off the grill it gets hot!



While I had the grill going I thawed out a tilapia fillet, poured a little olive oil, garlic powder and lemon pepper on it, wrapped it up in foil and threw it on the grill.



It cooked to perfection and I packed it up for lunch tomorrow.

Teriyaki Chicken & Vegetable Kabobs

by Brittany Ray

Prep Time: 30 minutes

Cook Time: 15 minutes

Keywords: grill entree sauce chicken vegetables

Ingredients (serves 4)

• 2 boneless skinless chicken breasts
• 1/2 large sweet yellow onion
• 1 medium purple onion
• 2 zucchinis
• 1 large green bell pepper
• 1 large red bell pepper
• 1 1/2 cups pineapple, chunked
• 2 medium vine ripened tomatoes
• 1 bottle Kikkoman Teriyaki Baste and Glaze
• 1/3 cup light brown sugar
• 1/2 tsp. garlic powder
• 1 tbs. honey

Instructions

Light the grill!

If using wooden kabob sticks go ahead and put them in water to soak.

Chop up all vegetables and chicken into large enough pieces so that they won't fall off the stick but not too large. (See pictures)

Start loading the sticks, rotating vegetables and chicken. I really like putting the pineapple next to the chicken. The pineapple sweetness soaks into the chicken.

In small bowl pour bottle of glaze, brown sugar, garlic and honey. Mix well. Make sure to break up any clumps of brown sugar.

Rub glaze over kabobs. Make sure not to contaminate the glaze with raw chicken. You may want to use the remaining glaze to dip your cooked chicken and vegetables in.

Enjoy!

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For dessert I had a handful of my favorite candy!



Good thing Mini Eggs are only available for a couple of months. They are so addicting!

Now it’s time for Once Upon a Time!

Chicken Enchiladas

This weekend Trey and I cooked a lot instead of eating out. We wanted to save money plus we enjoy cooking together. Friday night we made chicken enchiladas.

Chicken Enchiladas

by Brittany Ray

Prep Time: 15 minutes

Cook Time: 25 minutes

Keywords: bake entree chicken Mexican

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Ingredients (8 enchiladas)

• 2 1/2 cups chicken, cooked and chopped
• 2 cups reduced fat 4 cheese Mexican blend cheese
• 1 cup plain greek yogurt
• 2/3 cups fat free sour cream
• 1/3 cup butter, melted
• 1/4 cup onion, chopped
• 1 tsp. garlic, minced
• 1/4 tsp. ground black pepper
• 1 (10 3/4 oz.) can condensed reduced fat cream of chicken soup
• 1 (4.5 oz.) can green chiles, chopped and drained
• 8 (8 inch) tortillas
• 1 tbs. canola oil
• Cooking spray
• 1/2 cup reduced fat sharp cheddar cheese, finely shredded
• 1/4 cup green onions, chopped

Instructions

Preheat oven to 350 degrees.

In a large bowl, combine the first 10 ingredients and stir until mixed. Remove 1 cup chicken mixture and set aside.

Heat a large skillet over medium-high heat.

Coat a 13 x 9 inch baking dish with cooking spray.

Take one tortilla at a time and brush oil on both sides. Place tortilla in skillet and heat on each side for 5 seconds. Tortillas should be slightly browned and soft.

Spoon about 1/2 cup of the chicken mixture down the middle of the tortilla. Roll tortilla seam down in baking dish. Repeat with the remaining 7 tortillas.

Once all tortillas are rolled and in baking dish, spread the 1 cup chicken mixture over the top of the enchiladas.

Cover with aluminum foil and bake for 20 minutes.

Uncover and sprinkle the top with cheddar cheese and green onions.

Bake uncovered for 5 additional minutes or until cheese is melted.

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Trey is out for Spring Break this week so he got to stay longer than usual. We cooked a lot of yummy things. He left yesterday to go back to Mobile.

Chicken & Vegetable Casserole

My Mom makes a really good chicken casserole that I love. We always have it with rice, English peas and rolls. I was really craving it but wanted to try a healthier version. I added vegetables into the casserole to make it more filling without the need for rolls and rice. I also swapped the sour cream for plain Greek yogurt. The yogurt gives it a more tangy tart taste but it is not overwhelming.

Chicken & Vegetable Casserole

by Brittany Ray

Prep Time: 15 minutes

Cook Time: 1 hour

Ingredients (serves 4-6)

• 1 lb. boneless, skinless, chicken tenders
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 cup broccoli florets, chopped
• 1/2 cup English peas
• 1/2 cup carrots, chopped
• 2 10 oz. cans of reduced fat cream of chicken soup
• 10 oz. plain Greek yogurt
• 1/2 sleeve butter crackers, crumbled

Instructions

Preheat oven to 375 degrees.

Fill a medium sized boiler halfway with water. Add chicken into the boiler.

Boil until chicken is completely done. Depending on the size of the chicken this should take 8 - 10 minutes.

Once chicken is done, drain water off and set aside and let cool.

In a medium bowl, add all vegetables, soup and yogurt. Stir until all ingredients are mixed.

Pull chicken apart into bite sized pieces and place on the bottom of a casserole dish.

Pour soup mixture over chicken and spread evenly.

Sprinkle crumbled crackers over the top of casserole.

Place casserole into oven and bake for 45 minutes to an hour. Until casserole starts to bubble and the top is browned.

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Trey was here this weekend and tried it. He said he could taste the yogurt but really liked it. So it is boyfriend approved!

What I Ate Wednesday # 2

One night I made chicken quesadillas and then took a left over one for lunch the next day. It was really good!

Chicken & Cheese Quesadilla

by Brittany Ray

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients (3 quesadillas)

• 10 oz. cooked chicken, chopped
• 1/4 cup onions, chopped
• 1/4 cup green bell peppers, chopped
• cumin, to taste
• chili powder, to taste
• 1 cup cheddar cheese, shredded
• 3 tortillas, medium
• cooking spray

Instructions

Spray medium skillet with cooking spray and turn on medium heat

Put onions and bell peppers in skillet. Cook until the peppers and onions start to brown.

Add in chicken.

Sprinkle with cumin and chili powder. I like lots of cumin but season to your taste.

Remove chicken mixture and place to the side in a bowl.

Spray skillet with cooking spray. Place one tortilla in skillet. Add some cheese to one side. Then add chicken on top of cheese. Add more cheese on top and fold over the tortilla.

Cook for just a little bit on one side then flip over and brown the other.

Serve with salsa and/or sour cream.

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I forgot to take a picture of my chicken stir-fry before I had almost finished it.



Chicken Salad and Wheat Thins



One of my favorite new snacks/desserts!



Chipotle vegetarian bowl – cilantro lime brown rice, cheese, pico de gallo, lettuce, black beans and guacamole

When did Chipotle start making brown rice?! It tastes so much better than the white!



I had Zoe’s for lunch yesterday. It was good! I am in love with their potato salad.

Oven Fried Chicken

This is another dinner I made a week or so ago.



Oven Fried Chicken
(Printable Version)

Makes enough for 2

Ingredients:

• 1 egg
• 2 oz. milk
• 1 1/2 cups cornflakes
• 4 – 6 chicken tenderloins
• dried chopped onion
• garlic powder
• salt
• pepper
• cooking spray

Instructions:

1. Preheat oven to 375 degrees.
2. In a bowl mix egg and milk.
3. Put cornflakes in a quart sized or larger ziplock bag. Mash up until cornflakes are crushed into smaller pieces. Add onion, garlic, salt and pepper to taste.
4. Dip chicken into liquid mixture and then into dry mixture.
5. Place on a baking sheet coated with cooking spray.
6. Spritz the chicken with cooking spray to increase the browning.
7. Bake for 10 minutes then flip chicken over. Bake 5 more minutes or until chicken is completely cooked and browned on the outside.

Question:

• Do you have any tradionally unhealthy comfort food recipes you have transformed into healthy ones? Please share!