Lemon Thyme Chicken

I really wanted to try some different kind of chicken recipe the other day...so I did. 

Firstly, let me tell you that I usually HATE chicken thighs and cooking them in a skillet. I did it anyways and it turned out GREAT!


HERE IS THE RECIPE:

Serves: 4-5

Prep time: 15 Mins

Cook Times: about 30 mins (give or take on size of chicken ect)

You will need a large skillet preferably a Cast Iron Skillet like the one below. (any heavy skillet will work though)

Ingredients:
1 Package of Chicken Thighs 
1 package of uncooked carrots
Lemon Pepper
1 tbsp Thyme (I used dried because I didn't have fresh)
Lime Juice
2 TABLESPOON Olive oil seperated
10 OZ Chicken Broth
Peas
Wide Egg Noodles
Butter/Margarine 

Step 1:
About an hour before cooking place chicken thighs 1 tbsp olive, some lemon pepper (to your liking) , squirt of lime juice, and 1 tbsp thyme in a zip lock bag and shake up.

Step 2:
Rinse, Peel and Chop Carrots and put into a bowl. 

Step 3:
Add 1 Tablespoon of Olive Oil to skillet until hot.

Add carrots and stir around until browned

Heheheh My daughter had to get involved :)

Carrots should look like this ^^

When finished take out of the pan and put into bowl.

Step 4:
Add Chicken to the skillet over Medium heat. Cook for about 8 mins. IMPORTANT: don't move or flip chicken let cook !!!

When you Flip it it should be brown like the picture below.

Step 5:

Now you can add the Chicken broth, put the carrots back in and add salt and pepper if desired. Cover and let cook for about 20 mins or until chicken is done and veggies are tender.

Step 6:

Boil water and cook Egg Noodles according to package while the chicken is finishing cooking. Also, Cook peas (we prefer the steam in bag.

Step 7: 
Remove Chicken and place on a plate (or platter).
Mix in desired amount of peas and all of the carrots with the noodles. We add butter (optional) to the noodles.
When serving just place the Chicken with a little bit of broth on top of the noodle mix.

***I didn't have lemon slices on had but the make a great garnish and add some yummy flavor to the chicken**

MY RATING:

HUBBY'S RATING:

MAKENNA EVEN LIKED IT...BLENDED ...LOL

Brown Sugar Pork Chops..It's what's for dinner :O)

I found this amazing Recipe from Easyrecipedepot.com while searching for a different way to make pork chops. 

Make sure you check out their recipe here so that you know how to make it :).

Ingredients:

(Keep in mind that this recipe is made for 2 so I doubled for my familly)

This recipe was a BIG hit in my family! I usually never skillet pork chops because I find that I tend to dry them out, however, these were so juicy and tasty!

I only had one griller skillet thing ( I don't know the tech. name of it) so I had to use a regular skillet for the rest of the chops.

I also made some changes to the recipe like adding a pinch of onion and garlic powder.

The house got a little smoky cooking these so make sure you have a fan running or crack a window....but yum did it smell good!!!


The final product:
I paired the yummy chops with baked potatoes and peas.

My Rating:

My picky grandma loved it as did my picky son!
Yayy!

Easy Chicken Enchiladas

Cheesy Chicken Enchilada's

Serves: 6

Prep time: 15 Mins

Cook Times: 30 Mins

Oven Temp: 350 degrees

Ingredients:

• 1 tablespoon butter
• 1/2 cup chopped green onions(or purple)
• 1/2 teaspoon garlic powder
• 1 (4 ounce) can diced green chilies (Red works too)
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup Sour Cream
• 1 1/2 cups cubed cooked Chicken Breast meat
• 1 cup shredded Cheddar cheese, divided (More or less to your liking)
• 6 (12 inch) flour tortillas
• 1/4 cup milk

Directions:

1.) Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

2.) In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside.

2.)  To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.

3.) In a small bowl combine the reserved 3/4 of the sauce with the milk. 

Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. 

4.) Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.