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Posts Tagged ‘chicken’


My husband drove through Kansas last summer with a friend hauling a U-Haul trailer and they had to drive somewhat slowly on a very windy day and they also encountered a blinding dust storm. As a result he didn't have a very fond remembrance of the state.

We did spend quite a few hours travelling through Kansas on our trips this summer. Fortunately the weather was nice and there were no storms. I rather enjoyed seeing the vast fields of wheat and the many, many windmills.

We stopped at a welcome center and I picked up a booklet about Kansas. While looking at it I noticed an article about a restaurant which sounded like it would be the perfect spot to stop for lunch. We were able to find Al's Chickenette in Hays, Kansas without any trouble. It did not disappoint--our meal was delicious and our waitress was very personable. If you are ever in Hays plan to stop there. ๐Ÿ™‚

After visiting our friends in Colorado, on our way back east, we spent the night at a bed and breakfast called Abilene's Victorian Inn in Abilene, Kansas.

We had planned to stay there and visit the Eisenhower Presidential Library but decided we didn't have enough time to enjoy it fully. We did stop and peruse the visitor's center and looked at his boyhood home.

The Victorian Inn was charming. The owners thought of every detail, including a gourmet breakfast cooked by Adrian, who is a professional chef. It was less expensive than most chain hotels and was a wonderful place to visit. We stayed in the Eisenhower Room.

We arrived there in the afternoon and the Innkeepers suggested several places we might want to go for supper. We chose to eat at the Brookville Hotel.

The dinner was a bit of a splurge, but was delicious. It was a family style chicken dinner. We shall always think fondly of Kansas for it's delicious chicken from now on. ๐Ÿ™‚

The town of Abilene had many beautiful old homes and several were available for touring if we had had the time.

After this trip Rob has a much better opinion of Kansas. ๐Ÿ™‚

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Some new summer recipes

Are you looking for a good side dish for your next cookout? I tried a new pasta salad this summer which turned out to be very attractive and tasty.

Bacon Ranch Pasta Salad

2 cups broccoli florets, cooked and cut into bite sized pieces (I used 1/2 bag of the MW steamable kind)
a few slices of bacon, cooked crisp and crumbled
1 cup cherry tomatoes cut in half
1 cup shredded cheddar cheese
1 cup peas, cooked (I added these the last 2 mins. of pasta cooking time)
1/2 cup chopped red onion or sliced green onions
2 cups dry pasta (I used elbow macaroni but small shells or rotini would work well)
2/3 cup mayonnaise
1/2 cup milk
2 Tbsps. dry ranch dressing mix (about 1/2 a packet)
1/2 tsp. salt (or to taste)
1 tsp. Johnny's seasoning (optional)

Cook pasta according to directions. I cooked the elbows about 10 minutes and added the frozen peas the last 2 minutes of the cooking time. Drain and rinse with cold water to cool somewhat. In large bowl combine the mayonnaise, milk, dry ranch dressing mix, and Johnny's seasoning. Add the broccoli, bacon, cheese, tomaotes, peas, onion, and pasta. Taste and see if it needs salt. Chill before serving and enjoy. I often find pasta salads dry out after a day int he refrigerator. To remedy this add a little more milk and stir gently before serving.

Here is a picture of the Johnny's Seasoning. I get it at Costco.


I served this salad one night with another new menu item. I wanted to try this recipe because we had eaten some similar burgers that were a frozen product from Costco.


Turkey Spinach Feta Burgers

1 pound ground turkey or ground chicken (I used ground white meat turkey)
2 oz. feta cheese, crumbled
2 cloves garlic,minced
about 4 oz. fresh spinach
1 egg
1 1/2 Tbsps. olive oil
3/4 cup bread crumbs

Saute spinach in olive oil until wilted and then add the minced garlic and cook briefly. Set aside to cool.
In a large bowl mix together the turkey, cheese, egg, crumbs, and cooled spinach mixture. Form into 4-6 patties. Chill or freeze until ready to cook. Grill the thawed patties 7-9 minutes on each side or until well done.

We really enjoyed these and I plan to make them again.

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Chicken Caesar Sandwiches


I was recently re-organizing my freezer and discovered several packages of cooked chicken that needed to be used. I had seen a recipe for Chicken Caesar Sandwiches and thought that I could adapt it to use cooked chicken. The original recipe called for cooking the chicken in the crockpot and then using it to make sandwiches. This would also work with leftover turkey just in case you have any next week. ๐Ÿ™‚

This is more of a method rather than an actual recipe.

Heat the leftover chicken in a skillet with a little water or broth. As the meat cooks try to shred it up a bit if it is in large chunks. When the meat is heated through stir in some bottled caesar salad dressing, shredded parmesan cheese, pepper, and chopped fresh parsley. Serve on hamburger buns with a leaf of Romaine lettuce.

These were quite tasty and made a quick, easy meal. Keep this one in mind in the coming busy weeks.

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A recipe and a tip

The summer has been flying by and my poor blog has been neglected! We have been busy with some household projects and some special family times. Rather than trying to cover everything that has happened the last couple of months I thought I would keep this short and sweet and post a good recipe for a one-skillet meal that we tried recently and for a tip which is helpful in these hot summer months.


My daughter, Megan, told me about this Chicken Fajita Pasta recipe from a blog called Kevin and Amanda's Recipes. I tried this a couple of weeks ago and we really liked it. I made the taco seasoning that is mentioned in her post and we thought it was very good. About the only changes I made to the recipe were to use penne pasta, and some plain canned diced tomatoes, combined with some canned diced green chilis since I didn't have any Rotel tomatoes.

The tip I want to mention is one I read about in Cook's Illustrated magazine. They suggest reheating pizza on the stove top in a covered skillet. I have been doing this in my largest non-stick skillet which happens to have a glass lid. I heat the slices of pizza on a very low heat until the cheese starts looking shiny and kind of melted. If you watch carefully it doesn't get overly browned on the bottom and the pizza doesn't seem to dry out and get tough the way it sometimes can if you reheat it in the oven.



I have found over the years that one way to make leftovers more appealing is to find proper ways of reheating them so they are not dried out and so they look attractive. This can mean carefully transferring the leftover foods to a clean, smaller casserole dish, adding liquids such as milk or water, covering the pan or casserole while reheating, and garnishing the new dish with additional toppings. Many foods are actually better the second time around. Would you agree?

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Something new for supper

I'm sorry about neglecting my blog for so long. I've been busy with a variety of things, including some sewing projects and some family events. I've cooked a lot of old favorites but nothing much new to talk about here.

Recently, however, I did try a new recipe that both Rob and I thoroughly enjoyed. It is called One Pot Chicken and Potatoes and we both thought it was delicious. I pretty much followed the recipe as it was written with the exception of the garlic. I did not have any whole garlic cloves so I used what I had on hand which was frozen crushed garlic.


I've been wanting to talk about this garlic for a while now. It occurred as a sort of happy accident. My daughter, Nora mentioned that she had bought a large bag of garlic at Costco and it kept well in her refrigerator for quite a while. So, when I went to Costco I purchased a large bag of garlic and brought it home.


What I did not realize was that Nora had bought fresh heads of unpeeled garlic. I purchased a bag of peeled cloves of garlic and as I read the information on the bag it stated that it would only be good for just a couple of weeks. I knew that we could never use that amount of garlic quickly so I did a little research on the internet and read that some people had pureed the garlic in the food processor and then frozen it and cut it into little cubes which they then stored in the freezer. I tried this technique and have really enjoyed the convenience of having this garlic all chopped and ready to go. It thaws very quickly and is easy to pop into soups, salad dressings, casseroles or wherever needed.

Here is the chopped garlic ready to be frozen and then cubed:


Here is the frozen cubed garlic packed into snack bags which are then put into a larger freezer bag. I keep most of them in the chest freezer and keep a small bag or two in the kitchen freezer for ready access.


So, if you have an abundance of garlic I would recommend you try this technique. If you need a new chicken idea try this recipe.


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