Garden Park Recipes

Good food is something we can all appreciate! These recipes will also be featured in our quarterly newsletters! If you have a recipe you would like to contribute, you may use the contact us form on the bottom of the page or you may send an e-mail to gardenparkhoa@gmail.com or you can give a copy to a member of the HOA board so we can get it added to both the site and newsletter! One day in the future, if we have a lot of recipes, we will look at the possibility of publishing a cookbook for people in our neighborhood and elsewhere to purchase! But that is still far down the road, but if you have some recipes you feel needs to shared, feel free to do so!

Here is the next recipe! This section is a little slower at getting updated, but we are working on it! The last recipe is available by clicking on the date at the very bottom!

January 16, 2015

I love comfort food – especially in the winter months! Unfortunately, since being diagnosed with Celiac disease I have had to give up a lot of the yummy comfort foods as they contain wheat. A little while ago, I tried a recipe that very much reminded me of chicken pot pie! Instead of dough topping the chicken and veggies, it uses sweet potatoes! Yes, those orange fleshy things we turn into a Thanksgiving dish! This recipe definitely hit the spot on a cold wintry day!

Sweet Potato-Topped Chicken 

Ingredients:
1 17 ounce can sweet potatoes, drained
1 tablespoon butter, melted
2 tablespoons butter
1 medium onion, chopped (1/2 cup)
2 cups chopped cooked chicken or turkey
1 10 3/4 ounce can can condensed cream of mushroom (I used Cream of Chicken) soup
1 10 ounce package frozen peas and carrots
1/2 teaspoon dried sage, crushed
1/2 teaspoon freshly ground black pepper

Directions:
1. In a medium bowl, mash sweet potatoes with an electric mixer on low to medium speed until smooth. Beat in the 1 tablespoon melted butter. Set aside.

2. In a large skillet, heat the 2 tablespoons butter over medium heat. Add onion; cook for 4 to 5 minutes or until tender. Stir in chicken, soup, peas and carrots, and sage. Cook and stir until bubbly.

3. Spoon mashed sweet potatoes into six mounds on top of chicken mixture. Simmer, covered, about 10 minutes or until heated through. Sprinkle with pepper. Makes 4 servings.

Credit: http://www.bhg.com/recipe/chicken/sweet-potato-topped-chicken-stew/

May 7, 2014

Sweet & Spicy Bacon Chicken

Ingredients:
4 chicken breasts, boneless and skinless, cut in thirds (12 pieces)
12 bacon slices, partially cooked but not crisp
2-3 TBSP. Olive Oil
Salt and pepper, to taste
Garlic powder, to taste
Chili powder, to taste
2-3 Cups Brown sugar

Directions:
1. Preheat oven to 400 degrees.
2. Coat an oven proof dish with 2 to 3 tablespoons of olive oil.
3. Cut each chicken breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in the brown sugar and then place into the oven proof dish.
4. Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy.

Tips: Delicious served with mashed potatoes with some of the gravy from the chicken drizzled on top. You can also cook the chicken on a grill for a yummy BBQ dish! Chicken tenders will also work in a pinch as well!

Credit: http://www.justapinch.com/recipes/main-course/chicken/sweet-spicy-bacon-chicken.html

Recipe Archives:
Chicken, Sausage, Squash and Rice Casserole