Tag Archives: chicken

Chicken Goulash Recipe Challenge

I have a challenge for you today! I’m sharing a chicken goulash recipe I came up with the other day and I want you to try it and make variations to it. Then I would love, love, love it if you would comment and share what you did!  We can all use new recipe ideas for dinner.

I wasn’t sure what to call this, but my boyfriend said it was chicken goulash, so I’m going with that. While it’s not technically a goulash recipe, It is much like it, minus the tomatoes and broccoli. And it’s possible it would be good with a can of tomatoes. I may have to try that next time.

So I had this big pack of boneless chicken tenders and I wanted to do something different with ingredients goulash recipeit. I also had a few mushrooms and half a head of broccoli that I didn’t want to go to waste. I get mad at myself when I don’t use up veggies before they go bad.

I went to the pantry for some type of pasta to throw in and a box of mac n cheese caught my eye. I grabbed the cream of chicken soup while I was in there, but I bet it would have been just as great with cream of mushroom soup since there are mushrooms in this goulash recipe.

The jalapeno pepper came into play because someone gave us a few from their garden. I don’t like really spicy food so I just put a small amount in, but obviously, you can leave it out or put more in according to your taste.

I didn’t use measurements on the veggies, but as you can see from the photo, I only had a small amount of each. This is the kind of recipe where you can change up everything. That’s what makes it so easy, tasty, economical, and versatile. Here’s a link to a hamburger/pasta recipe that’s along the same lines.

Chicken Goulash

  • 1 T. oil
  • 2 lbs. boneless chicken breasts or tenders, cut into chunks
  • 1 onion, cut in half length-wise and sliced thinly
  • 1/2 tsp. jalapeno pepper, cut very small and thin
  • mushrooms, sliced
  • broccoli florets
  • 1 can cream of chicken soup
  • 1 cup milk
  • 1 cup water
  • 1 box macaroni and cheese dinner, including cheese
  • red pepper flakes, salt, pepper, garlic powder to taste

Brown the chicken in oil. About halfway through, add the sliced onion and jalapeno. When the chicken is browned, add the rest of the ingredients. Cover lightly and simmer for about 20 minutes, stirring frequently.

This is quite economical to make. I used off-brand mac n cheese and soup. And using up whatgoulash recipe you have in the fridge is a great way to save money. It certainly beats throwing food out.

A can of tomatoes might do the trick to make this dish more pretty as it’s not very colorful, but all in all, it turned out great and was a huge hit.

I hope you make this goulash recipe and will share the changes you’ve made to it. Don’t forget my challenge! 🙂

Marinade Recipes & Blackberry Cobbler Too!

It’s grilling season and blackberry season too, here in Kentucky. I’ve come up with 2 marinade recipes that work great on the grill or in the kitchen. I’m going to share those as well as a recipe I developed using leftovers. For a great ending, I’ve included a link to a homemade blackberry cobbler recipe.

Marinade Recipes

All marinades should include an oil and a citrus. These are what helps break down the fats and tenderize the meat.

First up is a marinade for chicken. I made this one last week:

Ingredients:

  • 2 1/2 lb boneless chickenmarinade recipes
  • 1/3 cup oil
  • 1 1/2-2 tsp. dry ranch mix
  • 1 1/2 tsp. lime juice

Place the chicken in a large zippered baggie. Whisk the rest of the ingredients together and pour over top. Seal the bag, letting out the air. Turn the bag every once in a while, making sure the marinade covers all the chicken. Marinate for several hours or overnight. When you’re ready to cook, throw the chicken on the grill.

I served this with alfredo broccoli fettucine and peas.

The day after we had the chicken, I made a marinade for beef kabobs:

Ingredients

  • 1 lb. stew meatbeef kabobs
  • 1/4 cup oil
  • 1 Tb. soy sauce
  • 1 tsp. ground ginger
  • 1 tsp. lime juice

Just like above, whisk and pour the ingredients over the meat in a large baggie. When you’re ready, place the beef cubes on wooden or metal skewers and grill. If you use wooden skewers, be sure to soak in water for a few hours to keep them from catching fire on the grill.

These would have been great with veggies too, but I didn’t have anything appropriate for a kabob, so I served corn and pasta salad with ours.

Leftover Recipe

So the third day, I had leftover fettucine, corn, and peas. I incorporated these into a hamburger helper-type dish:

Ingredients

  • 1 lb. hamburger
  • 1 1/2 cups leftover pasta (I had cooked 2 pouches of pasta sides the first day and used what was leftover)
  • 1/2 cup corn
  • 1/2 cup peas
  • 1 sm. can mushrooms
  • 1 beef bouillon cube
  • 1 cup water
  • 1/2 cup milk
  • salt, pepper, garlic, minced onion, red pepper flakes to taste

Brown the hamburger and drain. Add the rest of the ingredients and simmer for 10 minutes or so.

This was pretty darn good. I love to find ways to use leftovers. I don’t like to be wasteful.

Homemade Blackberry Cobbler

I found this recipe in Kentucky Living magazine. I haven’t tried it but I’m sure it’s delicious. Here’s blackberriesthe link to the recipe and article about Berrylicious Orchard in Woodburn, Kentucky.

Speaking of blackberries, my farm is full of them and I’m thinking about picking and selling them this year. They’re almost ripe enough to pick.

If you have any tips or ideas on how to make these marinades even better, please comment. Or share your own marinade recipes, leftover hacks, and dessert ideas.

pot pie

Pot Pie Recipe-Beef & Chicken

I didn’t really have a pot pie recipe, so I created my own. I’m sure it’s very similar to all the others out there but it gives me a sense of accomplishment when I do it my way through trial and error. And, as usual, I didn’t think to take a picture of it to share with ya. I don’t know why I can’t remember to do that! 🙂

Chicken Pot Pie Recipe

If you’re going to use a crust for the top, thaw out a pre-made frozen pie crust.

In a bowl mix pre-cooked chopped chicken, a can of cream of chicken soup, a can of mixed vegetables, and handfuls of frozen peas and corn if you need more veggies. Add some spices like garlic, salt, pepper, red pepper flakes, and some onion. Pour it into the frozen crust and lay the thawed crust on top or cut strips instead. If you find yourself with a lot of extra filling like I did I just went ahead and used both crusts and didn’t use a top crust.

Bake at 375 for around 50 minutes.

Beef Pot Pie Recipe

Now this pot pie recipe has made me proud. My boyfriend actually suggested the soup for it.

In a bowl mix a can of Chunky Philly Steak soup, a handful of fried onions from a can, 1/2 lb. of pot piebrowned hamburger, frozen corn and peas, salt, and pepper. I had some leftover peas and green beans so I used them along with frozen corn because the soup already has potatoes in it. Pour into a frozen pie crust and bake at 375 for around 40 minutes. Put more fried onions on the top and bake 10 more minutes. Yum!

I’m sorry I don’t use exact measurements. I’m so accustomed to just using whatever I have on hand that I don’t always write things down. I’ll try to do better in the future with that and the photos! 🙂

For another recipe, check out this post for dinner on a budget.

Crochet Pattern Easter Chick

I’ve got a great, easy, fast crochet pattern for you! First, a little back story. When I was young, my grandma and my great aunt crocheted everything under the sun. They were actually the ones that taught my cousin and me the basics of crocheting. Anyway, one thing they made at Easter was chickens with a plastic egg inside. They would put goodies inside the egg of course. I’m sure they can be used as a hard-boiled egg cover as well. I absolutely loved these chickens! I have no idea what happened to mine. A few years ago I remembered these cute little fellers and began a search for a pattern because it was so long ago I really had no idea how to even begin to make some. Well, I found a pattern and have been making them every Easter since. Here’s the link for the pattern I foundThank you April Moreland at The Left Side of Crochet blog!

April’s pattern is great, but I had an idea to modify her pattern and make a smaller baby chick. You know those mini plastic eggs? They fit right inside my baby chicks. So you can make a mama and baby. I’ve been making these this month as a fundraiser for our local volunteer fire department. Keep in mind that I’m not the best at writing out a crochet pattern, but here’s what I came up with.  🙂

  1. Using an H or I hook, ch 12, join with sl st
  2. ch 3, 2 dc in the next st, dc in the next, all the way around, join (18)
  3. ch 3, dc all the way around, join (18)
  4. ch 1, 1 sc in the same st, sc in the next three sts, hdc in the next two, dc in the next 6, hdc in the next two, sc in the next 4, join (18)
  5. ch 6, sl st in last chain from hook, ch 5, sl st in same st, ch 5, sl st in same st (this is the tail)
  6. flatten your work and crochet through both layers of the chick: sc in the next 5, hdc & dc in the next st, dc & tr in the next, 2 tr in the next 2 st, tr & hdc & sl st in the last st, finish off.
  7. for the beak, ch 2, sl st & sc in the last ch, finish off and attach to the chick.

There may be a little trial and error with the opening of the baby chick, depending on your stitch sizes, type of yarn and hook, for the small egg to fit. I have also made these with no egg opening and stuffed it.

baby chick-free crochet patternchicken-free crochet pattern

 

 

Here’s some more links to free, easy crochet patterns!

I hope you enjoy. Happy crocheting!

Ann