I don't have any pictures of this recipe, but it's so good I wanted to share. I've heard all sorts of rave reviews about Julie's Spicy Garlic Lime Chicken but have never tried it. The other day I finally decided to give it a try. The chicken was moist and very flavorful. It was excellent paired with some of her fabulous No-Fail Mexican Rice and corn and black beans seasoned with cumin, paprika, and cilantro. It was also delicious in a salad for lunch the next day. I have a feeling this will become a staple in our house!
Spicy Garlic Lime Chicken
INGREDIENTS
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice
DIRECTIONS
In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts. Note from Julie: she usually use a little less salt, and doubles the rest of the spices so there is plenty to coat the chicken
Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.
PS: Julie and I teamed up tonight and decorated some very unique cookies . Stay tuned for a post about that on Sunday.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
2.25.2009
1.13.2009
HG's Chicken Pot Pie
Growing up I loved Chicken Pot Pie. My favorite kind of pot pie was not homemade, but from Marie Callendar. That woman knows how to cook. :) However, I couldn't even tell you the last time I ate one, have you seen the "nutritional" info on those puppies? Go take a quick peak. 430 Calories... 30.6g of Fat (12.6 saturated)...1041.3mg Sodium... YIKES! So as soon as I found Kickin' Chicken Pot Pie in HG's book, I marked it to make right away.
This recipe has 4 ingredients and is super simple to make. It does taste pretty close to a real pot pie. I did make a few changes.. added more veggies, added a tiny bit of chicken broth and greek yogurt. Next time I make it I think I might try it out with Cream of Chicken Soup rather than celery. Even with my changes though, I know it is still MUCH healthier than other chicken pot pie options out there.
HG's Kickin' Chicken Pot Pie
8 oz. raw boneless skinless chicken breast; cut into bite-sized pieces
3 cups frozen mixed vegetables (I used Birdseye SteamFresh Baby Potato Blend)
1 can (10.75 oz.) Campbell's Condensed Soup, 98% Fat Free Cream of Celery
3 servings Pillsbury Reduced Fat Crescent Rolls (unprepared) I wanted a thick crust so I used the entire thing.
Because I added more than 3c veggies, I also mixed in about 1/4 c reduced sodium chicken broth and maybe 2 tbsp of greek yogurt and some S&P.
Directions:
Preheat oven to 350 degrees. Saute chicken pieces for several minutes in a pan spritzed with nonstick cooking spray, until chicken is light brown/cooked but still tender; set aside.
Heat frozen veggies in microwave according to package. Mix chicken, vegetables and soup together and put in a 9" round baking dish sprayed with nonstick cooking spray.
Place dish in oven and bake for about 30 minutes or until hot and bubbly (stir about halfway through).
While dish is cooking, unroll 3 crescent rolls. Combine pieces together with hands to make one large ball of dough. With a rolling pin, roll dough out into a circle to cover top of dish. Add dough to the top of the dish and cook for an additional 15 - 20 minutes or until top is golden brown.
Serves 4. Serving Size: 1/4th pie (approx. 7 oz.)
Nutritional Info for the Original Recipe:
Calories: 210
Fat: 6g
Sodium: 800mg
Carbs: 24g
Fiber: 2.5g
Sugars: 6g
Protein: 16.5g
This recipe has 4 ingredients and is super simple to make. It does taste pretty close to a real pot pie. I did make a few changes.. added more veggies, added a tiny bit of chicken broth and greek yogurt. Next time I make it I think I might try it out with Cream of Chicken Soup rather than celery. Even with my changes though, I know it is still MUCH healthier than other chicken pot pie options out there.
HG's Kickin' Chicken Pot Pie
8 oz. raw boneless skinless chicken breast; cut into bite-sized pieces
3 cups frozen mixed vegetables (I used Birdseye SteamFresh Baby Potato Blend)
1 can (10.75 oz.) Campbell's Condensed Soup, 98% Fat Free Cream of Celery
3 servings Pillsbury Reduced Fat Crescent Rolls (unprepared) I wanted a thick crust so I used the entire thing.
Because I added more than 3c veggies, I also mixed in about 1/4 c reduced sodium chicken broth and maybe 2 tbsp of greek yogurt and some S&P.
Directions:
Preheat oven to 350 degrees. Saute chicken pieces for several minutes in a pan spritzed with nonstick cooking spray, until chicken is light brown/cooked but still tender; set aside.
Heat frozen veggies in microwave according to package. Mix chicken, vegetables and soup together and put in a 9" round baking dish sprayed with nonstick cooking spray.
Place dish in oven and bake for about 30 minutes or until hot and bubbly (stir about halfway through).
While dish is cooking, unroll 3 crescent rolls. Combine pieces together with hands to make one large ball of dough. With a rolling pin, roll dough out into a circle to cover top of dish. Add dough to the top of the dish and cook for an additional 15 - 20 minutes or until top is golden brown.
Serves 4. Serving Size: 1/4th pie (approx. 7 oz.)
Nutritional Info for the Original Recipe:
Calories: 210
Fat: 6g
Sodium: 800mg
Carbs: 24g
Fiber: 2.5g
Sugars: 6g
Protein: 16.5g
11.25.2008
Cooking Club: Creamy Chicken and Wild Rice Soup
I joined the Realie cooking club over the summer but have been so busy I never made it to a meeting. This month I was so excited for two reasons:
1) I actually got to go!
2) Soups!
I loved every single soup there... even the ones that had strange ingredients. I put on my big girl panties and sucked it and tried the strange things..... like sausage, cabbage, mushrooms, and rice. I've heard excellent things about Trish's Creamy Chicken and Wild Rice soup for the past couple years, but never made it. When I think of rice in a soup, I associate it with Campbell's Chicken with Rice Soup... Nasty! This however is definitely not Campbells. The soup is thick, creamy, flavorful, super simple to make, and amazing! It's the perfect soup for a chilly fall or winter day.
To see other soups that were at cooking club check out Julia's Blog and Nemmie's Blog Here and Here
Creamy Chicken and Wild Rice Soup
Source: Trish
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1/2 yellow onion, chopped (I used white)
2 stalks of celery, chopped
3 cups carrots, chopped
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream (i used half and half in an attempt to make this a bit healthier and it was still super creamy)
DIRECTIONS
In a large pot over medium heat, combine broth, water and chicken, onion, celery, and carrots. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly.
Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
This makes a ton, so it's perfect to portion out and put it in the freezer for easy meals down the road.
1) I actually got to go!
2) Soups!
I loved every single soup there... even the ones that had strange ingredients. I put on my big girl panties and sucked it and tried the strange things..... like sausage, cabbage, mushrooms, and rice. I've heard excellent things about Trish's Creamy Chicken and Wild Rice soup for the past couple years, but never made it. When I think of rice in a soup, I associate it with Campbell's Chicken with Rice Soup... Nasty! This however is definitely not Campbells. The soup is thick, creamy, flavorful, super simple to make, and amazing! It's the perfect soup for a chilly fall or winter day.
To see other soups that were at cooking club check out Julia's Blog and Nemmie's Blog Here and Here
Creamy Chicken and Wild Rice Soup
Source: Trish
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1/2 yellow onion, chopped (I used white)
2 stalks of celery, chopped
3 cups carrots, chopped
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream (i used half and half in an attempt to make this a bit healthier and it was still super creamy)
DIRECTIONS
In a large pot over medium heat, combine broth, water and chicken, onion, celery, and carrots. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly.
Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
This makes a ton, so it's perfect to portion out and put it in the freezer for easy meals down the road.
10.06.2008
She cooks too!?
I know, shocking, right? This blog is going to feature something besides baking. I found this recipe for Thai Chicken with Cashews on Annie's Eats a few months ago.
Lately, I've been craving our favorite Thai restaurant, Thai Place. I absolutely love their Cashew Chicken. On Sunday, when I asked Matt what he wanted to eat, he told me he didn't really care. That left me and my google reader. I scrolled through, found this recipe, and never looked back.
When I served this, I didn't even have to ask how it was. Matt had a bite and immediately said "this is good", with a serious look on his face, I could just tell he loved it. I had my first bite soon after and knew exactly what he was talking about, this dish is awesome. It tastes exactly like the cashew chicken I get at Thai Place. If you like Thai Food, this is a must. You need to try it ASAP! We will definitely be making this often.
Thai Chicken with Cashews
Source: Annie's Eats
please excuse my crappy picture! This dark-by-7:30 thing is killing my pictures. I need to build a light box.
AM Edit: so besides the fact the lighting in that pic is awful, I didn't realize how bad the pic actually is. Apparently the glass err... bottle of wine I had with dinner impaired my judgement a bit more than a I thought.
Ingredients:
1 bunch scallions
1 lb. boneless, skinless chicken thighs
½ tsp. salt
¼ tsp. pepper
3 tbsp. vegetable oil
1 red bell pepper, chopped
1 green pepper, chopped
4 garlic cloves, finely chopped
1 ½ tbsp. finely chopped peeled fresh ginger (or 1 ½ tsp. dried)
¼ tsp. roasted red pepper flakes
¾ cup reduced-sodium chicken broth
1 ½ tbsp. soy sauce
1 ½ tsp. cornstarch
1 tsp. sugar
½ cup salted roasted whole cashews
cooked white or brown rice for serving
Directions:
Chop scallions, separating white and green parts. Pat chicken dry, then cut into ¾ -inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red pepper flakes and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.
Stir together broth, soy sauce, cornstarch and sugar, then stir the mixture into the vegetables in the wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens and chicken along with any juices accumulated on plate. Serve with rice
Lately, I've been craving our favorite Thai restaurant, Thai Place. I absolutely love their Cashew Chicken. On Sunday, when I asked Matt what he wanted to eat, he told me he didn't really care. That left me and my google reader. I scrolled through, found this recipe, and never looked back.
When I served this, I didn't even have to ask how it was. Matt had a bite and immediately said "this is good", with a serious look on his face, I could just tell he loved it. I had my first bite soon after and knew exactly what he was talking about, this dish is awesome. It tastes exactly like the cashew chicken I get at Thai Place. If you like Thai Food, this is a must. You need to try it ASAP! We will definitely be making this often.
Thai Chicken with Cashews
Source: Annie's Eats
please excuse my crappy picture! This dark-by-7:30 thing is killing my pictures. I need to build a light box.
AM Edit: so besides the fact the lighting in that pic is awful, I didn't realize how bad the pic actually is. Apparently the glass err... bottle of wine I had with dinner impaired my judgement a bit more than a I thought.
Ingredients:
1 bunch scallions
1 lb. boneless, skinless chicken thighs
½ tsp. salt
¼ tsp. pepper
3 tbsp. vegetable oil
1 red bell pepper, chopped
1 green pepper, chopped
4 garlic cloves, finely chopped
1 ½ tbsp. finely chopped peeled fresh ginger (or 1 ½ tsp. dried)
¼ tsp. roasted red pepper flakes
¾ cup reduced-sodium chicken broth
1 ½ tbsp. soy sauce
1 ½ tsp. cornstarch
1 tsp. sugar
½ cup salted roasted whole cashews
cooked white or brown rice for serving
Directions:
Chop scallions, separating white and green parts. Pat chicken dry, then cut into ¾ -inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red pepper flakes and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.
Stir together broth, soy sauce, cornstarch and sugar, then stir the mixture into the vegetables in the wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens and chicken along with any juices accumulated on plate. Serve with rice
7.27.2008
Easy Tex-Mex Meal
A few summers ago I got a bunch of BHG and Pilsbury cook books for 10cents at a garage sale. They are great for quick easy meals. This morning Matt and I were both hurting from a long weekend of fun, friends, food, and beer. Lots of beer. I pulled out one of the cook books that features 7 ingredients or less to find something for dinner tonight. Matt picked out Spicy Tex-Mex Pizza.
The original recipe has 4 ingredients. I decided to spice things up and add a few more ingredients. I basically threw stuff together and should have cut the amounts of everything in half. So now I have 1/2 the ingredients left over to create another meal later in the week. This was so easy and super tasty. It will definitely be making an appearance in our house again.
Spicy Tex-Mex Pizza
Adapted From: BHG Simple Meals, 7 Ingredients or Less
1 12-inch thin-crust Italian Bread shell (such as Boboli) or Italian Flat Bread
1ish tbs EVOO
1 Cup shredded Monterrey Jack cheese
1 15 oz can of black beans
1 11 ounce can corn
1 15 oz can garbanzo beans
1 cup chopped green pepper
1 cup chopped red pepper
1/2 cup green onions, chopped
1/2 cup diced pickled jalapenos
1 seasoned chicken breast, cubed
Ground Cumin to taste
Red Pepper Flakes to taste
Dried or Fresh Cilantro to taste
1. Preheat oven to 425 degrees F. Lightly spread EVOO on pizza crust. Combine beans, corn, chopped veggies, and chicken in a large bowl. Add Cumin, Cilantro, and Red Pepper Flakes .
2. Sprinkle 1/2 cup cheese on the pizza crust. Add bean mixture (I used about 1/2 of it). Top with remaining cheese.
3. Bake for about 20 minutes or until pizza is heated through and cheese is melted. Let stand for 5 minutes. Cut into wedges, and serve with salsa.
Makes 6 servings.
The original recipe has 4 ingredients. I decided to spice things up and add a few more ingredients. I basically threw stuff together and should have cut the amounts of everything in half. So now I have 1/2 the ingredients left over to create another meal later in the week. This was so easy and super tasty. It will definitely be making an appearance in our house again.
Spicy Tex-Mex Pizza
Adapted From: BHG Simple Meals, 7 Ingredients or Less
1 12-inch thin-crust Italian Bread shell (such as Boboli) or Italian Flat Bread
1ish tbs EVOO
1 Cup shredded Monterrey Jack cheese
1 15 oz can of black beans
1 11 ounce can corn
1 15 oz can garbanzo beans
1 cup chopped green pepper
1 cup chopped red pepper
1/2 cup green onions, chopped
1/2 cup diced pickled jalapenos
1 seasoned chicken breast, cubed
Ground Cumin to taste
Red Pepper Flakes to taste
Dried or Fresh Cilantro to taste
1. Preheat oven to 425 degrees F. Lightly spread EVOO on pizza crust. Combine beans, corn, chopped veggies, and chicken in a large bowl. Add Cumin, Cilantro, and Red Pepper Flakes .
2. Sprinkle 1/2 cup cheese on the pizza crust. Add bean mixture (I used about 1/2 of it). Top with remaining cheese.
3. Bake for about 20 minutes or until pizza is heated through and cheese is melted. Let stand for 5 minutes. Cut into wedges, and serve with salsa.
Makes 6 servings.
7.21.2008
Copy Cat
Macaroni Grille Vodka Rustica
We don't go to the Macaroni Grille very often. The last time we went was in May and I ordered the Vodka Rustica and was very pleased. It's definitely one of my favorite pasta dishes. This weekend I was looking for a new pasta recipe and came across the recipe. I made it tonight for dinner and it turned out fabulous. Matt and I both gave it a 10. I love how the paprika gives this dish a little kick. Oh and the fact it has vodka isn't too shabby either!
Ramano's Macaroni Grille Vodka Rustica
Source: BigOven
Notes:
*According to the recipe this makes 3 large servings. Instead of 3 separate dishes, I baked it in a 9x13 pan. We ate about 1/4 of it, put 1/4 in the fridge, and froze 1/2 of it.
* This calls for the chicken to be grilled. We just happened to grill up a few extra chicken breasts with some S&P and Italian Seasoning yesterday, I just used those.
* From start to finish this took me under an hour, maybe about 45 min.
GRATINATA SAUCE
3 tbsp butter
2 tbsp minced garlic
3 tbsp marsala wine
2 cups heavy cream
1 cup grated Parmesan cheese
1/2 cup cold milk
1/4 cup vodka + whatever else you decide to spill in there :)
1/4 cup water
1/2 tsp chicken bullion
1 tbsp cornstarch
1 tbsp Dijon Mustard
2 tsp minced fresh rosemary
1/2 tsp salt
1/2 tsp fresh minced thyme (used dry)
1/4 tsp ground cayenne pepper
1lb penne pasta cooked
12 medium shrimp (omitted)
2 skinless chicken breasts
1/2 cup Prosciutto, about 2 oz thick-sliced, chopped (I used bacon because I had it on hand)
Topping
3 tbsp grated Parmesan Cheese
1.5 tsp Paprika
*I ended up adding a bit more of both of these
Garnish omitted
12 sliced pimientos
4 sprigs of rosemary
Instructions for Romano's Macaroni Grille Vodka Rustica
Preheat bbq grill to high.
Prepare gratinata sauce by melting 3 tbsp of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat.
Cook past following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente). Strain pasta and set it aside when it's done.
Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.
Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbsp of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Combine 3 tbsp of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbsp of this mixture over the top of each serving. Bake the dishes for 10-12 minutes, or until tops begin to brown. Arrange 3 pimentos on the top of each serving, then jab a sprig of rosemary into the center and serve. * After I strained the pasta, I placed it in a 9x13 glass pan sprayed with Pam. I mixed in the chicken and bacon and then stirred in the sauce until the pasta was coated. I baked the dish for about 5 min, stirred, and the sprinkled on the topping. After that, I baked it for another 5 or so minutes.
We don't go to the Macaroni Grille very often. The last time we went was in May and I ordered the Vodka Rustica and was very pleased. It's definitely one of my favorite pasta dishes. This weekend I was looking for a new pasta recipe and came across the recipe. I made it tonight for dinner and it turned out fabulous. Matt and I both gave it a 10. I love how the paprika gives this dish a little kick. Oh and the fact it has vodka isn't too shabby either!
Ramano's Macaroni Grille Vodka Rustica
Source: BigOven
Notes:
*According to the recipe this makes 3 large servings. Instead of 3 separate dishes, I baked it in a 9x13 pan. We ate about 1/4 of it, put 1/4 in the fridge, and froze 1/2 of it.
* This calls for the chicken to be grilled. We just happened to grill up a few extra chicken breasts with some S&P and Italian Seasoning yesterday, I just used those.
* From start to finish this took me under an hour, maybe about 45 min.
GRATINATA SAUCE
3 tbsp butter
2 tbsp minced garlic
3 tbsp marsala wine
2 cups heavy cream
1 cup grated Parmesan cheese
1/2 cup cold milk
1/4 cup vodka + whatever else you decide to spill in there :)
1/4 cup water
1/2 tsp chicken bullion
1 tbsp cornstarch
1 tbsp Dijon Mustard
2 tsp minced fresh rosemary
1/2 tsp salt
1/2 tsp fresh minced thyme (used dry)
1/4 tsp ground cayenne pepper
1lb penne pasta cooked
12 medium shrimp (omitted)
2 skinless chicken breasts
1/2 cup Prosciutto, about 2 oz thick-sliced, chopped (I used bacon because I had it on hand)
Topping
3 tbsp grated Parmesan Cheese
1.5 tsp Paprika
*I ended up adding a bit more of both of these
Garnish omitted
12 sliced pimientos
4 sprigs of rosemary
Instructions for Romano's Macaroni Grille Vodka Rustica
Preheat bbq grill to high.
Prepare gratinata sauce by melting 3 tbsp of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat.
Cook past following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente). Strain pasta and set it aside when it's done.
Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.
Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbsp of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Combine 3 tbsp of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbsp of this mixture over the top of each serving. Bake the dishes for 10-12 minutes, or until tops begin to brown. Arrange 3 pimentos on the top of each serving, then jab a sprig of rosemary into the center and serve. * After I strained the pasta, I placed it in a 9x13 glass pan sprayed with Pam. I mixed in the chicken and bacon and then stirred in the sauce until the pasta was coated. I baked the dish for about 5 min, stirred, and the sprinkled on the topping. After that, I baked it for another 5 or so minutes.
7.07.2008
Chicken Salad
So my pictures from dinner tonight aren't the best, but the hubster gave the meal two thumbs. I'm not a big fan of chicken salad by any means. I don't like mayo so I guess that's why I don't like it. I saw this recipe and was intrigued because it used Greek Yogurt. I've read lots of good things about Greek Yogurt, but had never tried it.
For a non-chicken salad person this was really good. It was super quick and easy to prepare and the clean up was cinch too! The flavor was pretty good. My husband thought it was perfect, I think it could have used a little something else. Maybe some diced jalapeno.
Next time, I'm going to cut this in half. It made way too much for 2 people. Also, I think adding some more veggies would be right up my alley.
Mediterranean Chicken Salad
Adapted From: Cooking Light July 2008
Ingredients
1 cup plain whole-milk Greek yogurt
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
3 cups chopped cooked chicken 1 cup chopped red bell pepper
1/2 cup chopped pitted green olives (about 20 small) omitted
1 cup chopped celery
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
6 (6-inch) whole wheat pitas, cut in half Omitted, we ate ours on whole grain English muffins
12 Bibb lettuce leaves
6 (1/8-inch-thick) slices tomato, cut in half
Preparation
Combine first 4 ingredients in a small bowl; set aside. Combine chicken and next 5 ingredients (through chickpeas) in a large bowl. Add yogurt mixture to chicken mixture; toss gently to coat. Line each pita half with 1 lettuce leaf and 1 tomato piece; add 1/2 cup chicken mixture to each pita half.
Yield
6 servings (serving size: 2 stuffed pita halves)
Nutritional Information
CALORIES 404(23% from fat); FAT 10.2g (sat 3.8g,mono 4g,poly 1.5g); IRON 3.4mg; CHOLESTEROL 66mg; CALCIUM 110mg; CARBOHYDRATE 46.4g; SODIUM 575mg; PROTEIN 33.6g; FIBER 6g
For a non-chicken salad person this was really good. It was super quick and easy to prepare and the clean up was cinch too! The flavor was pretty good. My husband thought it was perfect, I think it could have used a little something else. Maybe some diced jalapeno.
Next time, I'm going to cut this in half. It made way too much for 2 people. Also, I think adding some more veggies would be right up my alley.
Mediterranean Chicken Salad
Adapted From: Cooking Light July 2008
Ingredients
1 cup plain whole-milk Greek yogurt
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
3 cups chopped cooked chicken 1 cup chopped red bell pepper
1/2 cup chopped pitted green olives (about 20 small) omitted
1 cup chopped celery
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
6 (6-inch) whole wheat pitas, cut in half Omitted, we ate ours on whole grain English muffins
12 Bibb lettuce leaves
6 (1/8-inch-thick) slices tomato, cut in half
Preparation
Combine first 4 ingredients in a small bowl; set aside. Combine chicken and next 5 ingredients (through chickpeas) in a large bowl. Add yogurt mixture to chicken mixture; toss gently to coat. Line each pita half with 1 lettuce leaf and 1 tomato piece; add 1/2 cup chicken mixture to each pita half.
Yield
6 servings (serving size: 2 stuffed pita halves)
Nutritional Information
CALORIES 404(23% from fat); FAT 10.2g (sat 3.8g,mono 4g,poly 1.5g); IRON 3.4mg; CHOLESTEROL 66mg; CALCIUM 110mg; CARBOHYDRATE 46.4g; SODIUM 575mg; PROTEIN 33.6g; FIBER 6g
4.06.2008
Healthy on a Budget
So the Hubs and I recently decided we want to try and cut our spending down. A huge area we can cut down is at the Grocery Store. Some months, the money we've spent at the grocery store is ridiculous. Due to the Great Grocery Budget Slash, we've started shopping at a Walmart Market store. Definitely not my favorite, but damn I just love the low prices.
One problem with this store is they don't have as good of a selection as other Grocery Stores. In the past, if we shopped there, I'd always end up making another grocery run to get the stuff I needed. Last week however, I stuck to the budget and didn't go any where else. So, that led me to a problem. I wanted to make Chicken-Orzo Salad with Goat Cheese except they didn't have quite a few of the ingredients. That didn't stop me though. Below is the recipe with my substitutions - which turned out fabulous! I will most definitely be making this again and again. It was also delicious for lunch (and dinner) the next day.
Chicken-Rotini Salad with Blue Cheese
Based on Chicken-Orzo Salad with Goat Cheese - Cooking Light April 2008
Ingredients
1 1/4 cups uncooked orzo (rice-shaped pasta) (I used 1 cup rotini and chopped it after it was cooked)
3 cups chopped grilled chicken breast strips (such as Tyson)
1/2 cups trimmed arugula (I used spinach)
1 cup grape tomatoes, halved (I used whole)
1/2 cup chopped red bell pepper (I used 1 cup)
1/4 cup prechopped red onion (I chopped a white onion I had on hand)
2 tablespoons chopped fresh basil (dry)
1 teaspoon chopped fresh oregano (dry)
2 tablespoons red wine vinegar
1 tablespoon extravirgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
6 tablespoons (1 1/2 ounces) crumbled goat cheese (I used maybe 1 tbsp of blue cheese, the hubs and I don't like goat cheese)
Preparation
1. Cook pasta according to package directions, omitting salt and fat; drain well.
2. Combine pasta, chicken, and the next 6 ingredients (through oregano) in a large bowl; toss well.
3. Combine vinegar, oil, salt, and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta mixture; toss well to coat. Sprinkle with cheese.
Yield
6 servings (serving size: 1 1/3 cups salad and 1 tablespoon cheese)
Nutritional Information
CALORIES 295(23% from fat); FAT 7.7g (sat 2.9g,mono 2.8g,poly 1.1g); PROTEIN 24.4g; CHOLESTEROL 55mg; CALCIUM 40mg; SODIUM 788mg; FIBER 2g; IRON 2.4mg; CARBOHYDRATE 32.1g
One problem with this store is they don't have as good of a selection as other Grocery Stores. In the past, if we shopped there, I'd always end up making another grocery run to get the stuff I needed. Last week however, I stuck to the budget and didn't go any where else. So, that led me to a problem. I wanted to make Chicken-Orzo Salad with Goat Cheese except they didn't have quite a few of the ingredients. That didn't stop me though. Below is the recipe with my substitutions - which turned out fabulous! I will most definitely be making this again and again. It was also delicious for lunch (and dinner) the next day.
Chicken-Rotini Salad with Blue Cheese
Based on Chicken-Orzo Salad with Goat Cheese - Cooking Light April 2008
Ingredients
1 1/4 cups uncooked orzo (rice-shaped pasta) (I used 1 cup rotini and chopped it after it was cooked)
3 cups chopped grilled chicken breast strips (such as Tyson)
1/2 cups trimmed arugula (I used spinach)
1 cup grape tomatoes, halved (I used whole)
1/2 cup chopped red bell pepper (I used 1 cup)
1/4 cup prechopped red onion (I chopped a white onion I had on hand)
2 tablespoons chopped fresh basil (dry)
1 teaspoon chopped fresh oregano (dry)
2 tablespoons red wine vinegar
1 tablespoon extravirgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
6 tablespoons (1 1/2 ounces) crumbled goat cheese (I used maybe 1 tbsp of blue cheese, the hubs and I don't like goat cheese)
Preparation
1. Cook pasta according to package directions, omitting salt and fat; drain well.
2. Combine pasta, chicken, and the next 6 ingredients (through oregano) in a large bowl; toss well.
3. Combine vinegar, oil, salt, and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta mixture; toss well to coat. Sprinkle with cheese.
Yield
6 servings (serving size: 1 1/3 cups salad and 1 tablespoon cheese)
Nutritional Information
CALORIES 295(23% from fat); FAT 7.7g (sat 2.9g,mono 2.8g,poly 1.1g); PROTEIN 24.4g; CHOLESTEROL 55mg; CALCIUM 40mg; SODIUM 788mg; FIBER 2g; IRON 2.4mg; CARBOHYDRATE 32.1g
3.10.2008
Perfect Sunday Evening Meal
I was so excited it was light til after 7:00 last night. As much as I hate losing an hour, I love the fact it's going to stay lighter longer. That also means an extra hour to try and take a good picture of my food! Well of course we didn't end up eating last night until it was dark out so I wasn't able to get a good picture. Oh well. Our dinner was delicious. We had:
Cornmeal crusted chicken with cheddar, green and red peppers
Green beans with warm bacon dressing
Trish's Smashed Potatoes.
The recipes for all those are below....
Cornmeal crusted chicken with cheddar, green and red peppers
Green beans with warm bacon dressing
Trish's Smashed Potatoes.
The recipes for all those are below....
Cornmeal crusted chicken with cheddar, green and red peppers
After seeing 2 different stuffed chicken recipes recently, one on elly says opa and one on Healthy Eats and Sinful Treats I really wanted to make some stuffed chicken. I never had before but the recipes sounded so good. I decided that I wanted to use cornmeal, cheese, and red and green peppers.
4 chicken breasts
1/2 cup red pepper
1/2 cup green pepper
1 cup shredded cheddar cheese
1 cup cornmeal
1 egg, beaten
2 heaping tbsp cilantro (or to taste)
black pepper to taste
Preheat oven to 400. Spray 9x13 baking dish non-stick cooking spray.
Combine cornmeal, cilantro, and black pepper in dish. Dip chicken in the egg and then in the cornmeal mixture.
Place in oven and cook for 30-40 min or until done.
4 chicken breasts
1/2 cup red pepper
1/2 cup green pepper
1 cup shredded cheddar cheese
1 cup cornmeal
1 egg, beaten
2 heaping tbsp cilantro (or to taste)
black pepper to taste
Preheat oven to 400. Spray 9x13 baking dish non-stick cooking spray.
Combine cornmeal, cilantro, and black pepper in dish. Dip chicken in the egg and then in the cornmeal mixture.
Place chicken in baking dish. Sprinkle cheese on 1/2 of one breast, add peppers and top with more cheese. Fold chicken over cheese and pepper mixture, secure with toothpick. Repeat with all breasts.
Place in oven and cook for 30-40 min or until done.
2.29.2008
It's his turn
I got my first CL in the mail a few weeks ago and immediately found a recipe I wanted to make - Parmesan Chicken and Rice Casserole. My plan was to make it on Sunday, since I knew I'd be too busy to cook all week. Well the husband failed to inform me he wouldn't be around for dinner (even after I'd asked him) so I figured I'd have to wait to make this. Well he decided to help me out on Thursday and make this. It was quite funny:
Him: So, should I put Parmesan, Monterrey or Cheddar on the chicken?
Me: Um honey, it's called PARMESAN Chicken and Rice Casserole.
Him: Oh, right. Man, this is complicated. I'd rather make some hot dogs.
Anyway, this turned out pretty good, I'm pretty sure we'll have it again. Sorry my picture sucks, my camera died 2 seconds after I took this picture, so there were no other chances for a pretty picture.
Parmesan Chicken and Rice Casserole
Total Time: 37 min
Cooking Spray
1 cup chopped onion
2 garlic cloves, minced
2 (3 1/2 ounce) bags boil-in-bag brown rice he used minute rice
1/3 cup dry white wine
8 skinless, boneless chicken thighs (about 1 3/4lb) he used chicken breast
1 1/2 tsp chopped fresh thyme
1/2 tsp salt
2 cups fat-free, less-sodium chicken broth
3 tbsp whipping cream he used skim milk
1/3 cup shredded Parmesan cheese
1 - Preheat oven to 450
2 - heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute' 2 minutes. Add garlic; saute' 30 seconds. Remove rice from bags; add to pan. Saute' 30 seconds. Stir in wine; cook 30 seconds or until liquid almost evaporates. Spoon rice mixture in an even layer into a 13x9-inch baking dish coated with cooking spray.
3 - Arrange chicken in a single layer over rice mixture; sprinkle evenly with thyme and salt. Combine broth and cream, stirring well; pour over chicken and rice mixture.
4 - Bake at 450 for 15 min. Sprinkle with cheese. Bake an additional 5 minutes or until chicken is done (ours took a little longer)
Him: So, should I put Parmesan, Monterrey or Cheddar on the chicken?
Me: Um honey, it's called PARMESAN Chicken and Rice Casserole.
Him: Oh, right. Man, this is complicated. I'd rather make some hot dogs.
Anyway, this turned out pretty good, I'm pretty sure we'll have it again. Sorry my picture sucks, my camera died 2 seconds after I took this picture, so there were no other chances for a pretty picture.
Parmesan Chicken and Rice Casserole
Total Time: 37 min
Cooking Spray
1 cup chopped onion
2 garlic cloves, minced
2 (3 1/2 ounce) bags boil-in-bag brown rice he used minute rice
1/3 cup dry white wine
8 skinless, boneless chicken thighs (about 1 3/4lb) he used chicken breast
1 1/2 tsp chopped fresh thyme
1/2 tsp salt
2 cups fat-free, less-sodium chicken broth
3 tbsp whipping cream he used skim milk
1/3 cup shredded Parmesan cheese
1 - Preheat oven to 450
2 - heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute' 2 minutes. Add garlic; saute' 30 seconds. Remove rice from bags; add to pan. Saute' 30 seconds. Stir in wine; cook 30 seconds or until liquid almost evaporates. Spoon rice mixture in an even layer into a 13x9-inch baking dish coated with cooking spray.
3 - Arrange chicken in a single layer over rice mixture; sprinkle evenly with thyme and salt. Combine broth and cream, stirring well; pour over chicken and rice mixture.
4 - Bake at 450 for 15 min. Sprinkle with cheese. Bake an additional 5 minutes or until chicken is done (ours took a little longer)
2.10.2008
Just like a resturant!
Last night we had our friends Erin and Scooter over for dinner. I really, really wanted to do a 3 course fondue but, Erin is pregnant and meat isn't really agreeing with her anymore. I decided a Mexican theme meal would be good instead. I made Julia's Black Bean Enchiladas, Julie's Chicken Enchiladas, salsa and some Jose Peppers Espinaca. I planned on making my friend Stephanie's Gauc, but apparently I suck at gauc making so it didn't turn out. We also had fabulous Chocolate Fondue for dessert (I know it doesn't really go with Mexican, but damn, it was so good)
I forgot to take pictures last night but here is the recipe for Chicken Enchiladas. When I pulled them out of the oven everyone commented on how they look (and taste!) like they're from a resturant.
Chicken Enchiladas
my changes in italics
3 or 4 boneless/skinless chicken breast halves
1 can refried beans (I use fat free)
1 can hot enchilada sauce
1Tbs butter
1Tbs flour
1 8oz container sour cream (again, I use fat free)
¼ red or white onion chopped
1 jalapeno chopped
3 C. shredded cheddar (or cheddar/MJ blend) cheese
10 burrito size flour tortillas-
1/2 cup chopped green pepper
1/2 cup chopped red pepper
Season chicken with salt & pepper, then cook in some vegetable oil in a pan until done (or youcan bake it if you prefer). Let cool slightly and shred with forks or your hands.
Combine enchilada sauce, butter and flour in small sauce pan and cook over medium heat untilbutter is melted, stirring often.
Combine sour cream and 1 C. of the cheese in another small sauce pan and heat over med-lowheat until cheese is melted, stirring often.
Combine refried beans, onion and jalapeno in a bowl and stir well (or you can just sprinkle thejalapenos and onions on the enchiladas individually)
Spread some of the bean mixture on each tortilla, top with shredded chicken, and roll up. Thenplace in a 13x9 glass baking dish.
Pour enchilada sauce over the top of the rolled up tortillas. Then pour the sour cream/cheese mixture over the top. Top with remaining shredded cheese. Bake at 350 for 30 minutes.
I forgot to take pictures last night but here is the recipe for Chicken Enchiladas. When I pulled them out of the oven everyone commented on how they look (and taste!) like they're from a resturant.
Chicken Enchiladas
my changes in italics
3 or 4 boneless/skinless chicken breast halves
1 can refried beans (I use fat free)
1 can hot enchilada sauce
1Tbs butter
1Tbs flour
1 8oz container sour cream (again, I use fat free)
¼ red or white onion chopped
1 jalapeno chopped
3 C. shredded cheddar (or cheddar/MJ blend) cheese
10 burrito size flour tortillas-
1/2 cup chopped green pepper
1/2 cup chopped red pepper
Season chicken with salt & pepper, then cook in some vegetable oil in a pan until done (or youcan bake it if you prefer). Let cool slightly and shred with forks or your hands.
Combine enchilada sauce, butter and flour in small sauce pan and cook over medium heat untilbutter is melted, stirring often.
Combine sour cream and 1 C. of the cheese in another small sauce pan and heat over med-lowheat until cheese is melted, stirring often.
Combine refried beans, onion and jalapeno in a bowl and stir well (or you can just sprinkle thejalapenos and onions on the enchiladas individually)
Spread some of the bean mixture on each tortilla, top with shredded chicken, and roll up. Thenplace in a 13x9 glass baking dish.
Pour enchilada sauce over the top of the rolled up tortillas. Then pour the sour cream/cheese mixture over the top. Top with remaining shredded cheese. Bake at 350 for 30 minutes.
2.03.2008
A Soup Day
You know how some days are just perfect for soup? That would be today. When I woke up this morning to go to the gym it was storming. Thunderstorms in KS in February just seem weird.
I found this recipe on Ambers Delectable Delights a few weeks ago and have been dying to make it. Today I finally did. The soup is so good, perfect for a day like today. M loved it too.
Chicken Noodle Soup
Found On: Amber’s Delectable Delights
Originally From: elly says opa
2 Tbsp. butter
1 large onion, diced
1.5 cups carrots, sliced
1.5 cups celery, sliced
2 cloves garlic, minced
12 cups homemade or good quality chicken broth or stock I used 8 cups broth 4 cups water
1 bay leaf
1/2 (heaping) tsp. ground marjoram
1 tsp. thyme
1 Tbsp. dried parsley
4 cups cooked chicken, chopped or shredded
5 oz. (about 1.5 cups) uncooked egg noodles I used about 2 cups of homestyle Amish noodles
fresh ground pepper, to taste
In a large stockpot or dutch oven, melt butter over medium heat. Add onions and cook for about 3 minutes before adding the celery and carrots. Continue cooking a few more minutes before adding the garlic. Stir until fragrant.
Add the chicken, broth, bay leaf, marjoram, thyme, parsley and ground pepper to taste. Bring to a boil and then reduce. Simmer lightly for 30 minutes.
Add the noodles* and simmer until cooked, about 8 minutes.
*Note: The noodles will continue to absorb the liquid as leftover sit in the pot/fridge. If you want to prevent your soup from thickening and becoming too chunky, you can reduce the amount of broth slightly and cook the noodles in a separate pot, combining with the soup in your bowl as you are about to eat.
I found this recipe on Ambers Delectable Delights a few weeks ago and have been dying to make it. Today I finally did. The soup is so good, perfect for a day like today. M loved it too.
Chicken Noodle Soup
Found On: Amber’s Delectable Delights
Originally From: elly says opa
2 Tbsp. butter
1 large onion, diced
1.5 cups carrots, sliced
1.5 cups celery, sliced
2 cloves garlic, minced
12 cups homemade or good quality chicken broth or stock I used 8 cups broth 4 cups water
1 bay leaf
1/2 (heaping) tsp. ground marjoram
1 tsp. thyme
1 Tbsp. dried parsley
4 cups cooked chicken, chopped or shredded
5 oz. (about 1.5 cups) uncooked egg noodles I used about 2 cups of homestyle Amish noodles
fresh ground pepper, to taste
In a large stockpot or dutch oven, melt butter over medium heat. Add onions and cook for about 3 minutes before adding the celery and carrots. Continue cooking a few more minutes before adding the garlic. Stir until fragrant.
Add the chicken, broth, bay leaf, marjoram, thyme, parsley and ground pepper to taste. Bring to a boil and then reduce. Simmer lightly for 30 minutes.
Add the noodles* and simmer until cooked, about 8 minutes.
*Note: The noodles will continue to absorb the liquid as leftover sit in the pot/fridge. If you want to prevent your soup from thickening and becoming too chunky, you can reduce the amount of broth slightly and cook the noodles in a separate pot, combining with the soup in your bowl as you are about to eat.
Chicken Enchilada Dip
Last night M and I went to a birthday party for a friend. It seems like I always make the same old appetizers for parties so I decided to switch it up and bring Julie's Chicken Enchilada Dip. This stuff is delicious and super addicting!
Chicken Enchilada Dip
2 boneless/skinless chicken breast halves, cooked and shredded
2 8oz packages of light cream cheese, softened
4 green onions, chopped
1 can Rotel tomatoes with green chiles
2 cloves garlic, minced
1 tsp chopped cilantro (dried is OK)
1 Tbs chili powder
1 tsp cumin
1 tsp dried oregano
1 tsp paprika
In a non-reactive bowl, combine all ingredients. (I used a food processor so the chicken pieces are really small, making it easier to dip. Or you can just shred with forks if you like the chicken pieces bigger.) Cover and refrigerate at least 2 hours. Serve with tortilla chips - Julie suggests the lime flavored ones. I just served them with regular Tostitos.
Chicken Enchilada Dip
2 boneless/skinless chicken breast halves, cooked and shredded
2 8oz packages of light cream cheese, softened
4 green onions, chopped
1 can Rotel tomatoes with green chiles
2 cloves garlic, minced
1 tsp chopped cilantro (dried is OK)
1 Tbs chili powder
1 tsp cumin
1 tsp dried oregano
1 tsp paprika
In a non-reactive bowl, combine all ingredients. (I used a food processor so the chicken pieces are really small, making it easier to dip. Or you can just shred with forks if you like the chicken pieces bigger.) Cover and refrigerate at least 2 hours. Serve with tortilla chips - Julie suggests the lime flavored ones. I just served them with regular Tostitos.
1.22.2008
Finally!
When my friend Sarah moved to NYC, a bunch of us got together and made her a cookbook. My friend Audrey submitted a recipe for Chicken Marsala that I've been wanting to make for months but never have. Last night I finally made it and loved it. The recipe is so simple and so flavorful. I can't wait to make it again.
Chicken Marsala
(no pictures)
INGREDIENTS
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms -omitted - I don't like mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
DIRECTIONS
1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken10 minutes, turning once, until no longer pink and juices run clear.
Chicken Marsala
(no pictures)
INGREDIENTS
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms -omitted - I don't like mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
DIRECTIONS
1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken10 minutes, turning once, until no longer pink and juices run clear.
1.10.2008
A Crock Pot Meal I like
I'm not a huge fan of crock pot meals. I own 5 crock pots but just don't care much for this cooking method. I'd rather have it right out of the oven. I like dips in crock pots and roasts and brisket but that's about it. My friend Leslie recommended this recipe a while back and I finally decided to give it a go.
Slow Cooker Salsa Chicken
My changes in italics
4 chicken breasts
1/2 package of taco seasoning
1 can reduced fat cream of mushroom soup
1 cup salsa
1 green pepper, rough chopped
1/4 c. chicken broth
1/2 c. reduced fat sour cream
4 servings brown rice
1ish c. corn
1 jalapeno pepper, finely chopped
Fresh Cilantro to taste
Next time I'm also going to add 1 chopped red pepper
Place chicken breasts, corn, and chopped peppers in slow cooker with broth. In separate small bowl, combine soup, salsa, sour cream, seasonings and cilantro. Stir until combined. Pour mixture over chicken. Cook on low for 5 hours. Chicken should shred easily towards the end of cooking. Serve over hot brown rice.
This was very, very good (and simple - even better!) It will definitely be making an appearance in our house again.
Slow Cooker Salsa Chicken
My changes in italics
4 chicken breasts
1/2 package of taco seasoning
1 can reduced fat cream of mushroom soup
1 cup salsa
1 green pepper, rough chopped
1/4 c. chicken broth
1/2 c. reduced fat sour cream
4 servings brown rice
1ish c. corn
1 jalapeno pepper, finely chopped
Fresh Cilantro to taste
Next time I'm also going to add 1 chopped red pepper
Place chicken breasts, corn, and chopped peppers in slow cooker with broth. In separate small bowl, combine soup, salsa, sour cream, seasonings and cilantro. Stir until combined. Pour mixture over chicken. Cook on low for 5 hours. Chicken should shred easily towards the end of cooking. Serve over hot brown rice.
This was very, very good (and simple - even better!) It will definitely be making an appearance in our house again.
1.06.2008
The Lighter Side
Today was an absolutely gorgeous day. I was in the mood for something light and spring-like so I turned to my RB's and found this recipe that Lolo posted. It's filling but not heavy, easy to prepare, and it seems pretty healthy too.
Basil Chicken over Angel Hair Pasta
sorry my picture sucks
1 package of angel hair pasta
2 tsp of olive oil
1/2 cup finely chopped onion
1-2 cloves of garlic, chopped (I used 2)
4 medium tomatoes, chopped
2 cups of boneless chicken breast halves, cooked and cubed
1/4 cup chopped fresh basil
salt and pepper to taste
Cook angel hair pasta about 8-10 minutes in boiling water until al dente. Drain and set aside.
In large skillet (while pasta is cooking) over medium heat, saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt, and pepper. Reduce heat to medium, cover skillet. Simmer for 5 minutes, stirring frequently until tomatoes are soft.
Toss the sauce and pasta together in a large bowl. Top with bits of mozzarella and/or grated Parmesan cheese.
This dish will definitely be something I make again. The meal was complete with rolls, a salad, and a couple glasses of wine!
Basil Chicken over Angel Hair Pasta
sorry my picture sucks
1 package of angel hair pasta
2 tsp of olive oil
1/2 cup finely chopped onion
1-2 cloves of garlic, chopped (I used 2)
4 medium tomatoes, chopped
2 cups of boneless chicken breast halves, cooked and cubed
1/4 cup chopped fresh basil
salt and pepper to taste
Cook angel hair pasta about 8-10 minutes in boiling water until al dente. Drain and set aside.
In large skillet (while pasta is cooking) over medium heat, saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt, and pepper. Reduce heat to medium, cover skillet. Simmer for 5 minutes, stirring frequently until tomatoes are soft.
Toss the sauce and pasta together in a large bowl. Top with bits of mozzarella and/or grated Parmesan cheese.
This dish will definitely be something I make again. The meal was complete with rolls, a salad, and a couple glasses of wine!
12.09.2007
Fiesta, Fiesta
Last week I came to the conclusion I'm a huge fan of any dish that has corn and black beans in it. I made this last Thursday, Friday for lunch ordered Vegetarian Black Bean Soup, and for dinner had Southwestern Chicken Wraps that had corn and black beans in them.
This recipe is super easy and delicious. All the ingredients are things I usually have on hand and it makes a lot, so there are leftovers. We had this with a packet of Spanish rice and it was a perfect meal. My changes are in italics.
Chicken and Fiesta Cornbread Casserole
from ... and a cookie for dessert
4 boneless skinless chicken breasts cut into bite size pieces
2 Tbsp EVOO
1 package taco seasoning (I have a jar of taco seasoning. I used more than a packet's worth)
2 cans black beans drained & rinsed
1 can ro-tel drained
2 cans Mexican corn drained (I used 2 cans of regular corn)
1 package corn bread with ingredients to make it
1/2 cup shredded cheddar cheese
1/4 cup red bell pepper (I used 1 cup)
1/4 cup green pepper
1/8 cup green chilie peppers
Fresh Cilantro to taste
Heat oven to 350 degrees spray 3 quart dish with cooking spray.Heat EVOO in large skillet over medium heat. Brown chicken until the middle is no longer pink.
Make cornbread according to instructions, then stir in cheese and peppers, and cilantro.
Sprinkle taco seasoning over chicken. Add black beans, Rotel and corn, add more taco seasoning if desired. Mix together then pour into prepared dish. Pour cornbread over the top (Because I added extra peppers, I had to add more milk to the cornbread mixture to thin it out and make it pourable)
Bake for 30 minutes or until the cornbread is golden
This recipe is super easy and delicious. All the ingredients are things I usually have on hand and it makes a lot, so there are leftovers. We had this with a packet of Spanish rice and it was a perfect meal. My changes are in italics.
Chicken and Fiesta Cornbread Casserole
from ... and a cookie for dessert
4 boneless skinless chicken breasts cut into bite size pieces
2 Tbsp EVOO
1 package taco seasoning (I have a jar of taco seasoning. I used more than a packet's worth)
2 cans black beans drained & rinsed
1 can ro-tel drained
2 cans Mexican corn drained (I used 2 cans of regular corn)
1 package corn bread with ingredients to make it
1/2 cup shredded cheddar cheese
1/4 cup red bell pepper (I used 1 cup)
1/4 cup green pepper
1/8 cup green chilie peppers
Fresh Cilantro to taste
Heat oven to 350 degrees spray 3 quart dish with cooking spray.Heat EVOO in large skillet over medium heat. Brown chicken until the middle is no longer pink.
Make cornbread according to instructions, then stir in cheese and peppers, and cilantro.
Sprinkle taco seasoning over chicken. Add black beans, Rotel and corn, add more taco seasoning if desired. Mix together then pour into prepared dish. Pour cornbread over the top (Because I added extra peppers, I had to add more milk to the cornbread mixture to thin it out and make it pourable)
Bake for 30 minutes or until the cornbread is golden
11.16.2007
Forgetful Jones II
I totally forgot to blog about this too...
Buffalo Chicken Dip
I first had this 2 years ago and loved it! I've been making it ever since.
2 cooked chicken breasts - shredded
2 8oz packages cream cheese, softened
1 cup Ranch Dressing
1 cup Franks Red Hot Sauce*
1 1/2 cups shredded Cheddar cheese*
Combine cream cheese, hot sauce, ranch dressing, chicken, and 1/2 of the cheese in sauce pan until well blended.
Pour into crock pot, sprinkle remaining cheese on top.
Enjoy with Tostitos and a nice, cold beer!
*I usually use about 14 oz of the 16 oz bottle of red sauce. I always add more shredded cheese too
Buffalo Chicken Dip
I first had this 2 years ago and loved it! I've been making it ever since.
2 cooked chicken breasts - shredded
2 8oz packages cream cheese, softened
1 cup Ranch Dressing
1 cup Franks Red Hot Sauce*
1 1/2 cups shredded Cheddar cheese*
Combine cream cheese, hot sauce, ranch dressing, chicken, and 1/2 of the cheese in sauce pan until well blended.
Pour into crock pot, sprinkle remaining cheese on top.
Enjoy with Tostitos and a nice, cold beer!
*I usually use about 14 oz of the 16 oz bottle of red sauce. I always add more shredded cheese too
10.27.2007
Not my cup of tea
But, some people may like it. This recipe came from my It's Good For You cook book. It's low in fat, calories, cholesterol, and apparently taste.
Chicken Vegetable Cobbler
Chicken & Vegetable Filling
2 cups diced cooked chicken (or turkey)
1 cup sliced carrots
1/2 cup chopped onion
2 cups broccoli florets
1 can corn
1 can 98% fat-free reduced-sodium condensed cream of chicken soup
1/2 cup 100% fat-free broth
1/2 cup skim milk
1 garlic clove, pressed
1/4 tsp dried thyme leaves
1/8 tsp ground black pepper
Biscuit Topping
1.25 cups reduced-fat all-purpose baking mix
1/2 cup skim like
1 egg white
1. Preheat oven to 400 degrees. For chicken and vegetable filling, cut chicken into 1/2 inch cubes. Cut carrots into 1/3 inch slices and chop onion. Steam carrots, broccoli, and onion in the microwave for 2 - 3 min or until crisp-tender.
2. In bowl combine soup, broth, milk, garlic, thyme and black pepper; whisk until blended. Stir in chicken, corn, and vegetable mixture; mix well. Pour in to deep dish baking pan.
3. In small bowl, combine baking mix, milk and egg white; stir just until dry ingredients are moistened and mixture forms a soft dough. Drop six scoops of dough over filling. Bake 30 - 35 min or until topping is golden brown.
So, like I said, this wasn't my cup of tea. My husband didn't like it either. Not enough flavor for us. If I ever make it again I'll add more spices and maybe some more flavorful veggies.
Yields: 6 Servings.
Calories: 270, Total Fat: 6g, Saturated Fat 2 g, Cholesterol 50 mg, Carbohydrate 30g, Protein 23g, Sodium, 640mg, Fiber 2g.
Chicken Vegetable Cobbler
Chicken & Vegetable Filling
2 cups diced cooked chicken (or turkey)
1 cup sliced carrots
1/2 cup chopped onion
2 cups broccoli florets
1 can corn
1 can 98% fat-free reduced-sodium condensed cream of chicken soup
1/2 cup 100% fat-free broth
1/2 cup skim milk
1 garlic clove, pressed
1/4 tsp dried thyme leaves
1/8 tsp ground black pepper
Biscuit Topping
1.25 cups reduced-fat all-purpose baking mix
1/2 cup skim like
1 egg white
1. Preheat oven to 400 degrees. For chicken and vegetable filling, cut chicken into 1/2 inch cubes. Cut carrots into 1/3 inch slices and chop onion. Steam carrots, broccoli, and onion in the microwave for 2 - 3 min or until crisp-tender.
2. In bowl combine soup, broth, milk, garlic, thyme and black pepper; whisk until blended. Stir in chicken, corn, and vegetable mixture; mix well. Pour in to deep dish baking pan.
3. In small bowl, combine baking mix, milk and egg white; stir just until dry ingredients are moistened and mixture forms a soft dough. Drop six scoops of dough over filling. Bake 30 - 35 min or until topping is golden brown.
So, like I said, this wasn't my cup of tea. My husband didn't like it either. Not enough flavor for us. If I ever make it again I'll add more spices and maybe some more flavorful veggies.
Yields: 6 Servings.
Calories: 270, Total Fat: 6g, Saturated Fat 2 g, Cholesterol 50 mg, Carbohydrate 30g, Protein 23g, Sodium, 640mg, Fiber 2g.
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