We love big get togethers,
especially with our church and neighborhood friends! These recipes were
made for a camp out just this Friday and had a lot of requests to share
so we decided they should just be here for all to have! Sorry no
pictures (yet) but hopefully we can make these again and post some soon.
Bon Appetite!
Grilled Garlic BBQ Chicken Salad
not your everyday barbecue chicken!
GRILLED GARLIC BBQ CHICKEN
- ½ tablespoon olive oil
- ½ tablespoon minced garlic
- 2 teaspoons soy sauce
- 2 teaspoons salt
- 4 boneless skinless chicken breasts (5 oz ea)
- ¼ cup good-quality sweet-&-spicy barbecue sauce
SALAD
- ½ head iceberg lettuce (cored, rinsed and dried and cut into thin 1/8" strips)
- ½ head romaine lettuce leaf (separated, trimmed, rinsed, dried, and cut thin strips)
- 12 large fresh basil leaves , cut 1/8-inch strips
- 1 lb jicama , cut 1/4-inch by 1/4-inch by 3/4-inch strips
- 2 cups shredded monterey jack cheese
- 1 cup canned black bean , rinsed drained
- 1 cup canned sweet white corn kernels , drained
- 3 tablespoons chopped fresh cilantro
- 2 lbs fresh ripe tomatoes , cut into 1/2-inch dices
- ½ cup good-quality sweet-&-spicy barbecue sauce
Directions:
To
Make the Fried Tortilla Strips: In a deep, heavy frying pan, heat
several inches of vegetable oil to a temperature of 375 degrees. Working
in batches if necessary to prevent overcrowding, carefully add the
tortilla strips to the hot oil, submerging them with a metal skimmer or
slotted spoon. Fry the tortilla strips until evenly golden, 1 to 2
minutes. Carefully lift them out with the skimmer or slotted spoon and
transfer them to paper towels to drain and cool. Set aside, uncovered.
To
Make the Grilled Garlic and BBQ Chicken: Preheat a stovetop grill or
the broiler. In a mixing bowl, stir together the olive oil, garlic, soy
sauce, and salt. Turn the chicken breasts in this marinade and leave to
marinate at room temperature for about 15 minutes. Grill or broil the
chicken breasts until cooked through, 5 to 6 minutes per side. Chill
thoroughly in the refrigerator. Cut the chicken breasts into 3/4-inch
cubes and, in a bowl, toss with the barbecue sauce to coat well. Cover
with plastic wrap and refrigerate.
To
Make the Salad: In a large mixing bowl, toss together the lettuces,
basil, jicama, Monterey Jack cheese, beans, corn, cilantro, dressing,
and half of the Fried Tortilla Strips. Transfer the salads to chilled
serving plates. Surround each salad with diced tomatoes and the
remaining Fried Tortilla Strips. Top each salad with chunks of Grilled
Garlic BBQ Chicken and drizzle the chicken with the barbecue sauce.
Garnish with the scallion.
Chicken and Wild Rice Casserole
- rich and dreamy and oh so creamy!
- 5-6 chicken tenderloins
- 2
boxes of Uncle Bens quick wild rice (prepared according to instructions
on the box-*note* it is so much better if prepared with chicken broth
instead of water)
- 1 can of cream of chicken soup
- 1 can of cream of celery soup
- 1 cup of milk
- 2 cups of cheese (we like the Mexican blend)
- 4 tablespoons butter
- 1 1/2 cup dry stuffing mix
- italian seasoning
Directions:
- Preheat your oven to 350 degrees. Pour your prepared rice in the bottom of a greased 9x13" pan.
- Heat a frying pan on medium and melt 2 tablespoons of butter than add chicken and sprinkle some Italian seasoning and salt and pepper over it. Cook for about 3-4 minutes on each side. (I'm about to get all Paula Dean on you: add more butter if it dries up a little, more butter if you simply feel like it! If you use something besides butter to cook your chicken with, your taste buds will be SO disappointed in you.) Shred your chicken (in your Kitchen Aid with the paddle attachment if you have one! It saves lives I tell you) and spread evenly over the rice.
- Mix both cans of soup with milk and mix well. Pour over chicken and rice.
- Top with cheese and then stuffing. Melt the remaining 2 tablespoons of butter and pour evenly over the stuffing. Cook for about 15-20 minutes or until your cheese is melted and bubbly.
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