This is one of our favorite recipes of all time that we’ve been making for years!
You can easily serve this yummy dish with a salad or bowl of soup and have a very hearty meal!
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Chicken
Sweet Tea Brined Fried Chicken Recipe
I don’t fry chicken much anymore as I did in my younger days…
you know, trying to be healthy and all…
but… When I heard about Sweet Tea Brined Chicken…
i just had to try my hand at it!
it certainly did not disappoint!
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Blackened Cajun Chicken Alfredo Recipe
I love Cajun blackened chicken in recipes and I love chicken Alfredo…
its just a “win-win” situation when these two amazing worlds collide!
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Doritos Chicken Casserole Recipe
Around holiday time, sometimes it’s good to have an easy back-up recipe that you can make in a pinch!
This is one of my favorites!
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Mrs. Johnnie’s Chicken Salad Recipe
Mrs. Johnnie was one of the sweetest women
I have ever had the chance to know.
I went to church with her for a number of years,
and besides her beautiful personality, she was an amazing cook! I’m so glad I had her write down a few of her recipes for me.
Her chicken salad is one of my very favorites
and I’ve never seen one made just like it…delicious!
and I’ve never seen one made just like it…delicious!
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Mrs. Johnnie’s Chicken Salad Recipe
Ingredients
- 4 boneless chicken breasts
- Morton’s Natures Seasoning
- 1 cup celery, chopped small
- 1 small can Mandarin oranges, drained
- 8 oz crushed pineapple, drained
- 1 small can sliced black olives, drained
- 1/2 cup Mayonnaise
Instructions
Sprinkle the Morton’s Natures Seasoning all over the chicken breast and roast them in a baker on 400 degrees for 1 hour, covered.
Let cool and then cut up into the size you like, chunky or small.
Drain the fruit and olives and add the chopped celery.
Add the cooled chicken and mayo. Add more seasoning to taste.
Add more seasoning to taste.
The delicious cast of characters…
Get that chicken ready to roast!
Drain the fruit and olives…
Combine the fruit, chopped celery, chicken, olives,
mayo and a tad more seasoning…
A delicious new twist on chicken salad!
Mrs. Johnnie’s Chicken Salad Recipe
Ingredients
- 4 boneless chicken breasts
- Morton’s Natures Seasoning
- 1 cup celery, chopped small
- 1 small can Mandarin oranges, drained
- 8 oz crushed pineapple, drained
- 1 small can sliced black olives, drained
- 1/2 cup Mayonnaise
Instructions
Sprinkle the Morton’s Natures Seasoning all over the chicken breast and roast them in a baker on 400 degrees for 1 hour, covered.
Let cool and then cut up into the size you like, chunky or small.
Drain the fruit and olives and add the chopped celery.
Add the cooled chicken and mayo. Add more seasoning to taste.
Add more seasoning to taste.
Lisa’s Amazing Parmesan Wings Recipe
I love wings! There are so many ways to enjoy them,
but these have got to be the easiest and tastiest way
I’ve ever made them at home.
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Lisa’s Amazing Parmesan Wings Recipe
Ingredients
- 2 lb chicken wings
- 1 cup shaved Parmesan cheese
- 2 TBSP dried parsley
- 1 TBSP Italian Seasoning
- 2 tsp paprika
- 1 1/2 tsp Morton Nature’s Seasoning
- 1/2 cup butter, melted
Instructions
Preheat oven to 350°
I ran the shaved Parmesan through my food chopper to break down just a bit.
Combine the Parmesan cheese and the parsley, Italian Seasoning, paprika, and Morton Nature’s Seasoning in a bowl.
Line your baking pan with foil. If you’re using Pampered Chef baking stones, you don’t have to line with foil–they’ll clean up quick & easy!
Melt the butter in a shallow bowl. Dip each drumstick in butter, roll in the cheese and seasoning mixture and arrange in your baking pan.
Bake for 1 hour.
The delicious ingredients…
Mix the cheese and dry ingredients in a bowl…
Dip each wing in the melted butter…
Roll in the cheese coating…
Place all the wings in the baking pan…
After baking an hour on 350 degrees,
the wings will look incredible like this!
We enjoyed them with Ranch Dressing and
Smashed Baked Potatoes–recipe coming tomorrow!
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Lisa’s Amazing Parmesan Wings Recipe
Ingredients
- 2 lb chicken wings
- 1 cup shaved Parmesan cheese
- 2 TBSP dried parsley
- 1 TBSP Italian Seasoning
- 2 tsp paprika
- 1 1/2 tsp Morton Nature’s Seasoning
- 1/2 cup butter, melted
Instructions
Preheat oven to 350°
I ran the shaved Parmesan through my food chopper to break down just a bit.
Combine the Parmesan cheese and the parsley, Italian Seasoning, paprika, and Morton Nature’s Seasoning in a bowl.
Line your baking pan with foil. If you’re using Pampered Chef baking stones, you don’t have to line with foil–they’ll clean up quick & easy!
Melt the butter in a shallow bowl. Dip each drumstick in butter, roll in the cheese and seasoning mixture and arrange in your baking pan.
Bake for 1 hour.
Lisa’s Amazing Parmesan Wings Recipe
Ingredients
- 2 lb chicken wings
- 1 cup shaved Parmesan cheese
- 2 TBSP dried parsley
- 1 TBSP Italian Seasoning
- 2 tsp paprika
- 1 1/2 tsp Morton Nature’s Seasoning
- 1/2 cup butter, melted
Instructions
Preheat oven to 350°
I ran the shaved Parmesan through my food chopper to break down just a bit.
Combine the Parmesan cheese and the parsley, Italian Seasoning, paprika, and Morton Nature’s Seasoning in a bowl.
Line your baking pan with foil. If you’re using Pampered Chef baking stones, you don’t have to line with foil–they’ll clean up quick & easy!
Melt the butter in a shallow bowl. Dip each drumstick in butter, roll in the cheese and seasoning mixture and arrange in your baking pan.
Bake for 1 hour.
Baked Blackened Wings Recipe
This recipe was posted on a friends Facebook page…
it sounded way too good to be true….so I just had to try it!
Here are the directions in her exact words:
Baked Blackened Wings
Super easy like super dooper easy!
Go to your local grocer and buy Paul Prudhommes
Blackened Dry Rub in the red cap bottle.
It says for Redfish. You will have a confused look when you see it. But don’t worry that’s it!
Buy your wings/drummettes fresh or thawed.
Sprinkle a generous amount all over
and bake 375 degrees for 25-30 minutes.
Broil off at the end to crisp them up.
They are delish!!!! Enjoy!!
I had Zatarain’s so I didn’t have to search for Chef Paul’s 🙂
I generously covered each piece with the seasoning…
After baking they were amazingly delicious looking like this…
And they were as delicious as they looked!
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Baked Blackened Wings Recipe
Ingredients
Paul Prudhommes
Blackened Dry Rub for Redfish
Zatarain’s Blackening Seasoning
or your favorite Blackening Seasoning
2 lbs chicken wings
Instructions
Sprinkle a generous amount of blackening seasoning all over the wings.
Bake on 375 degrees for 25-30 minutes.
Broil off at the end to crisp them up.
Grilled Greek Chicken Salad Recipe
This salad makes such a delicious and filling meal.
Grilled chicken prepared with this simple marinade complimented by Cavender’s Greek Seasoning is amazing!
Grilled Greek Chicken Salad
2 boneless chicken breasts
1/2 cup olive oil
2 TBSP lemon juice
1 tsp garlic salt
1 tsp rosmary
1 tsp thyme
2-3 TBSP Cavender’s Greek Seasoning
Place chicken in a ziploc bag.
Whisk marinade ingredients together and pour over chicken.
Place in refrigerator and let sit for a few hours or overnight.
Salad Ingredients:
Lettuce
Cucumber
Tomato
Greek Olives
1 onion
Feta Cheese
Pita Bread
**********
This seasoning is so good!
Try it on your fries too!
Marinate your chicken a while…
When ready, fire up the grill and cook
the chicken and onion to perfection…
Yum!
Get the assembly line ready…
Chop the grilled onion and the chicken very small…
In your bowl, layer the chopped lettuce, the feta,
the cucumbers and tomato and the olives…
Place the onions and chicken on next…
Drizzle with the Creamy Greek Dressing
or dressing of your choice
and enjoy!
Lisa’s Creamy Greek Dressing
1 cup buttermilk
1 cup mayo
1 tsp garlic salt
1/4 tsp cayenne
1/4 cup olive oil
2 TBSP crumbled feta cheese
1-2 tsp Cavender’s Greek Seasoning
1 tsp lemon dill seasoning
Whisk all together and refrigerate
1 hour or more before adding to salad.
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Grilled Greek Chicken Salad Recipe
Ingredients
Grilled Greek Chicken Salad
2 boneless chicken breasts
1/2 cup olive oil
2 TBSP lemon juice
1 tsp garlic salt
1 tsp rosary
1 tsp thyme
2-3 TBSP Cavender’s Greek Seasoning
Salad Ingredients:
Lettuce
Cucumber
Tomato
Greek Olives
1 onion
Feta Cheese
Pita Bread
Lisa’s Creamy Greek Dressing
1 cup buttermilk
1 cup mayo
1 tsp garlic salt
1/4 tsp cayenne
1/4 cup olive oil
2 TBSP crumbled feta cheese
1-2 tsp Cavender’s Greek Seasoning
1 tsp lemon dill seasoning
Salad Ingredients:
Lettuce
Cucumber
Tomato
Greek Olives
1 onion
Feta Cheese
Pita Bread
Instructions
The Chicken:
Place chicken in a ziploc bag.
Whisk marinade ingredients together and pour over chicken.
Place in refrigerator and let sit for a few hours or overnight.
When ready, grill the chicken until done.
Slice the onion into rounds and brush with olive oil and grill as well.
Chop both into small pieces.
Salad:
In your bowl, layer the chopped lettuce, the feta,
the cucumbers and tomato and the olives.
Place the onions and chicken on next.
Drizzle with the Creamy Greek Dressing.
Greek Dressing:
Whisk all together and refrigerate
1 hour or more before adding to salad.
Buffalo Chicken Sliders with Lisa’s Homemade Ranch Dressing Recipe
What a wonderful weekend with the Grandkids!
We even invited Mommy & Daddy over
for a pre-Super Bowl appetizer event 🙂
Grandma has to work on the actual Super Bowl day,
but I didn’t want to miss out on making
some yummy half-time food.
This recipe for Buffalo Chicken Sliders with my
homemade Ranch Dressing turned out to be my favorite…
Buffalo Chicken Sliders
2 lb boneless chicken tenders
1 pkg Hidden Valley Ranch Dressing mix
1 jar Hooter’s Wing Sauce
1 pkg King’s Hawaiian Rolls
Place the chicken tenders in your slow cooker.
Pour the dressing mix on next.
Add the jar of wing sauce.
Cook on low for 4-6 hours, until the chicken can shred easily.
Serve on the King’s Hawaiian Rolls with
my Homemade Ranch Dressing.
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Lisa’s Homemade Ranch Dressing
1 TBSP Hidden Valley Ranch Dressing Mix
1 cup mayo
1/2 cup buttermilk
1/4 tsp pepper
1/4 tsp garlic powder
1/2 tsp paprika
1/4 tsp cayenne pepper
Mix all ingredients well and refrigerate
at least 1 hour or overnight.
I will usually double this recipe to have enough
for any sandwiches, wings and raw veggies.
**********
The delicous ingredients…
Place the chicken in the slow cooker and
add the Ranch Dressing mix…
Add the jar of wing sauce…
Cook on low for 4-6 hours…
Shred the chicken with a couple of forks…
Serve on the King’s Hawaiian Rolls with
some of the Ranch Dressing…
Touchdown!!
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Buffalo Chicken Sliders with Lisa’s Homemade Ranch Dressing Recipe
Chicken:
2 lb boneless chicken tenders
1 pkg Hidden Valley Ranch Dressing mix
1 jar Hooter’s Wing Sauce
1 pkg King’s Hawaiian Rolls
Ranch Dressing:
1 TBSP Hidden Valley Ranch Dressing Mix
1 cup mayo
1/2 cup buttermilk
1/4 tsp pepper
1/4 tsp garlic powder
1/2 tsp paprika
1/4 tsp cayenne pepper
Ingredients
Chicken:
Place the chicken tenders in your slow cooker.
Pour the dressing mix on next.
Add the jar of wing sauce.
Cook on low for 4-6 hours, until the chicken can shred easily.
Serve on the King’s Hawaiian Rolls with
my Homemade Ranch Dressing.
Lisa’s Homemade Ranch Dressing
1 TBSP Hidden Valley Ranch Dressing Mix
1 cup mayo
1/2 cup buttermilk
1/4 tsp pepper
1/4 tsp garlic powder
1/2 tsp paprika
1/4 tsp cayenne pepper
Instructions
Chicken:
Place the chicken tenders in your slow cooker.
Pour the dressing mix on next.
Add the jar of wing sauce.
Cook on low for 4-6 hours, until the chicken can shred easily.
Serve on the King’s Hawaiian Rolls with
my Homemade Ranch Dressing
Dressing:
Mix all ingredients well and refrigerate
at least 1 hour or overnight.
I will usually double this recipe to have enough
for any sandwiches, wings and raw veggies.
Lisa’s Mexican Chicken Braid Recipe
When Daniel was home last week, and I was under the weather,
I grabbed some ingredients from the fridge,
and created this delicious, quick and easy meal.
The guys said it was one of the best things they had ever eaten! 🙂
Lisa’s Mexican Chicken Braid
1 can Pillsbury Crescent Rolls
1 1/2 cups cooked, shredded chicken breast
1 TBSP chili seasoning
1 1/2 tsp cumin
1 cup shredded cheese
1 cup pico de gallo
Toppings: Sour cream, salsa verde, extra pico,
extra shredded cheese
Roll the crescents out to form a rectangle,
pressing perforations to seal.
There are pictures below to show how
to place the filling down the middle
and cut the sides to make the pieces to form the braid.
In your skillet, place the chicken and the seasonings.
Cook over medium heat until it’s heated through.
Add the cup of pico and stir until combined.
Place this mixture on the crescent sheet.
Sprinkle the shredded cheese over the chicken
and bring up the crescent cuts to form the braid.
Bake at 375 degrees for 25-30 minutes,
until the crescent dough is done.
Cut into 4 pieces.
Top with sour cream, more shredded cheese,
pico and salsa verde.
Serves 2-3 people…you can double the recipe and
add another roll of crescents if you need to feed more.
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The yummy ingredients…
When I took out the Taco Bus Salsa Verde that we got in Tampa with Daniel, I reminded him AGAIN I wanted to go to the
ACTUAL bus when we visit Tampa again…
“Mom, it’s just a bus in an awful part of town!”
“I can’t help it! I want to see them serve great
Mexican food out of a school bus window!”
My children really struggle with the “food truck” dreamer in me 🙂
Add the chicken to your skillet and add the chili powder…
and the cumin…
Stir the chicken and spices until hot throughout then add the pico…
Press the crescents into a rectangle on your baking sheet…
I use a pizza cutter to draw the center lines
but don’t cut through the dough…
I then cut the dough on the sides to make the pieces to braid…
Put the chicken mixture down the middle
and sprinkle with the cheese…
Bring the opposite dough pieces up and twist to create the braid-look…
Bake at 350 degrees for 25-30 minutes…
Slice and add the toppings…Yum!!!
Lisa’s Mexican Chicken Braid Recipe
Ingredients
1 can Pillsbury Crescent Rolls
1 1/2 cups cooked, shredded chicken breast
1 TBSP chili seasoning
1 1/2 tsp cumin
1 cup shredded cheese
1 cup pico de gallo
Toppings: Sour cream, salsa verde, extra pico,
extra shredded cheese
Instructions
Roll the crescents out to form a rectangle,
pressing perforations to seal.
There are pictures below to show how
to place the filling down the middle
and cut the sides to make the pieces to form the braid.
In your skillet, place the chicken and the seasonings.
Cook over medium heat until it’s heated through.
Add the cup of pico and stir until combined.
Place this mixture on the crescent sheet.
Sprinkle the shredded cheese over the chicken
and bring up the crescent cuts to form the braid.
Bake at 375 degrees for 25-30 minutes,
until the crescent dough is done.
Cut into 4 pieces.
Top with sour cream, more shredded cheese,
pico and salsa verde.
Serves 2-3 people…you can double the recipe and
add another roll of crescents if you need to feed more.