Honey B's Romantic Artichoke Chicken

As many of you know...and for those that don't...our first anniversary was this past Sunday.  First let me say that I am one blessed girl boy!!  God has allowed me to spend my life with such a wonderful woman who shows me her love everyday.  So, one thing I like to do to repay that p.d.a. is to cook special dinners on special days.  So...

For my first post ever on my sweet wife's little corner of the web I'm going to show you what I cooked for our first anniversary dinner!

I pondered and moored over what to cook for my wife.  I know she loves mushrooms.  I know she loves artichokes.  And I know she loves handbags!  (Ok, I know that has nothing to do with anything...but she really does.)

So with all the things I know about her, and a few of the things I think I know, I made us Honey B's Romantic Artichoke Chicken (printable version here).

For this recipe you will need:

• 4 skinless, boneless chicken breast halves
• 1 tablespoon olive oil
• 1 tablespoon butter
• 14 oz. can marinated, quartered artichokes
• 1 cup sliced fresh mushrooms (I used about 1 1/2 cups!)
• 1 cup chicken broth

Directions:

Put oil and butter in a deep skillet over medium heat.  Season the chicken with salt and pepper to taste.  Brown the chicken in the skillet about 5 minutes each side.  Do not let the chicken cook all the way through...but mostly.

While the chicken is browning chop your whole mushroom into slices.  I prefer thicker slices because the mushrooms cook down a lot and we both love that 'shroom flava!  Also, we like the baby bellas for this kind of recipe.  They're a meatier mushroom and a lot more flavor than the plane ol' white mushrooms.

Here's something I've learned when I about found myself with nine fingers.  Slice with the top down and slice on two sides of the stem first.  This gives the mushroom more stability when slicing then...and when your dealing with really sharp knives stability is good.

Now...make sure you have all ten fingers.  If you do then drain your artichokes.  Make sure you drain the extra juice into a bowl for use later.

(If by chance you are now down to nine fingers I would highly suggest you find your way to a hospital.  You can drain the artichokes when you get back!)

Your chicken should be good and browned by now on both sides.  Take those out of the skillet and set them aside.  Put your mushrooms and your artichokes into the skillet and let the 'shrooms brown.

After the mushrooms are good and brown throw in those drained juices you set aside, a cup of chicken broth, and that almost done chicken.  Give it a good little stir and let all that goodness simmer on medium/low for about 20 minutes (until the chicken is done through and through).

Now, for the romantic part!  Place the chicken on a the plate with artichokes and mushrooms all over the top...and don't be stingy with the toppings.  Put a little greenery on the side, light a couple of candles, and put in some nice music and you have a romantic dinner for your first anniversary.  

God blessed me with a wonderful woman who is so good to me.  Doing these kinds of things for her to show her how special she is only a small part compared to how special she really is.  I love you *blessed girl* forever and always!

Love,

Your Honey B.

Chicken & Spinach Enchiladas

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Mmmm, these are good!  I got this recipe from my friend Renee who makes this dish often!  It's adapted by Recipe Girl from a Southern Living recipe. You gotta try it!


Chicken and Spinach Enchiladas
Printable Recipe
Ingredients:
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
1 (16 oz.) jar medium salsa, divided
2 (10 oz.) cans enchilada sauce
1 (8 oz.) package cream cheese (low fat is fine)
2 1/2 cups shredded or chopped roasted chicken
10 (8-inch) flour tortillas
1 (8 oz.) package shredded Mexican four-cheese blend
toppings:  shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes, as desired

Directions:
Preheat oven to 350 degrees. Stir together 1/4 cup salsa and enchilada sauce, and set aside. Microwave cream cheese in a medium microwave-safe bowl at high 1 minute or until very soft.  Add spinach, chicken and remaining salsa, and stir until blended. Spoon a heaping 1/3 cupful chicken mixture down center of each tortilla. Roll up tortillas, and place, seam-sides dwon, in a lightly greased 13x9-inch baking dish.  Pour enchilada sauce mixture evenly over top of rolled tortillas; sprinkle with shredded cheese.  Bake for 30 minutes or until bubbly.  Let stand 5 minutes. Serve with desired toppings.
-Serves 6

I think this just might be on next weeks menu for Honey B. and I!

Bacon Cheeseburger Chicken

One of my favorite bloggers, Amanda, created this absolutely scrumptious, totally southern, perfectly fattening, chicken extravaganza!  Can you tell we like love it!!

Bacon Cheeseburger Chicken
Printable Recipe

2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (or bacon bits)

Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil & butter over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.

Yum! Can't wait to make it again!!

Slow-Cooker Barbecue Chicken

You know I love a barbecue"ish" chicken recipe, and I couldn’t resist letting you know about this one I found in a recent issue of All You Magazine.  The fact that it is a slow cooker recipe is just the sauce on the top of the bbq sandwich!!  This Blessed Girl will be trying this recipe very soon!

Slow-Cooker Barbecue Chicken

Printable Recipe

Prep:  5 min

Cook:   6 hours

Serves:   8

Ingredients:

24 oz. boneless, skinless chicken breasts

¾ cup barbecue sauce

¼ cup reduced-fat Italian dressing

2 Tbsp. packed brown sugar

1 Tbsp. Worcestershire sauce

2 Tbsp. cornstarch

2 Tbsp. low-sodium chicken broth

1.       Put chicken in slow cooker.  In a bowl, combine barbecue sauce, dressing, brown sugar, and Worcestershire sauce.  Pour over chicken.  Cover and cook on low for 5 hours.

2.       Remove chicken to a cutting board and shred with 2 forks.  In a small bowl, mix cornstarch and chicken broth.  Stir into sauce in slow cooker, cover and cook until sauce is thickened and heated through, 5 to 10 minutes.  Return chicken to cooker, stir, cover and continue cooking on low for 45 minutes.  Serve chicken on whole-grain buns, over brown rice or with baked potatoes if you like.

Sounds easy, doesn’t it!  Let me know what you think!

I'm linking up to Surviving on a Teacher's Salary today!