The Recipe: From Cook This; Not That cookbook.
The Food: Husband prefers chicken parm made on frozen chicken patties. While this would be easier, I love this homemade version. And it's really not that hard. It's totally, totally worth it.
What You Need:
1 lb package of chicken breasts (3 breasts)
salt and pepper
1 egg, beaten
1 C bread crumbs
2 T grated parmesan cheese (the kind in the shakey bottle)
1/2 T Italian seasoning
olive oil
1 jar tomato sauce
1/2 C shredded mozzarella cheese
1 lb pasta (linguine, spaghetti, or fettuccine are good choices)
Your Turn:
Crack the egg into a bowl and beat it a bit.
In another bowl, mix 1 C bread crumbs, 2 T parmesan cheese, and 1/2 T Italian seasoning.
Slice each chicken breast like it's an uncut hamburger bun, making two thinner pieces of meat out of it. Alternately, you can use a meat mallet to pound the breasts thinner, but I think slicing it is better.
Sprinkle salt and pepper on both sides of each slice of meat.
Cover the bottom of a large skillet with a thin layer of olive oil. Turn on the heat to medium.
Start a pot of water boiling for your pasta.
Dip each piece of chicken in the egg, then in the bread crumb mixture. Place the breaded chicken pieces on a plate.
Place the chicken pieces in the hot oil for several minutes, until the side in the oil is browned and crispy. Flip when you feel it's right. Let them cook several more minutes on the other side. When you think they're done, take out the thickest one, and slice it in the middle. If it's still pink, give them more time on either side or both sides, depending which side is darker. You need to make sure they're cooked all the way through.
Your pasta water may be boiling by now. Add the pasta and cook to al dente.
When you're sure the chicken pieces are done, transfer them to a baking sheet. Spoon some pasta sauce on each one, and then sprinkle a generous amount of mozzarella cheese on top. Place the sheet in the oven under the broiler for about 4 minutes, until cheese is bubbly and browning.
Heat up some additional sauce to serve with the pasta and the chicken parm.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Thursday, January 16, 2014
Wednesday, January 2, 2013
Fajita Pizza
The Recipe: From Betty Crocker's Quick & Easy cookbook, but I made some changes
What You Need:
1 storebought pizza crust
5 slices provolone cheese
olive oil
1 chicken breast
chili or fajita seasoning
1 green (or red) bell pepper
1 small onion
1/2 C salsa
3-4 scallions
1/2 C black olives
Your Turn:
Slice the bell pepper and onion into narrow strips.
Slice the chicken breast into strips.
Heat a few tablespoons of olive oil in a skillet.
Add chicken to skillet. Sprinkle with chili or fajita seasoning. I use a homemade blend I found here. I probably used 3 tsp total.
When chicken is mostly cooked, add peppers and onions. Add more seasoning. Stir the whole thing occasionally.
While this is sauteing, slice the white parts and the pale green parts of the scallions and the black olives.
Place the pizza crust on a round baking sheet. Sprinkle a bit of olive oil over it. Tear three slices of provolone cheese in half and spread them evenly across the crust.
When the chicken and veggie mixture is done, stir in 1/2 C salsa. Spread the whole mixture evenly across the cheese on the pizza crust. Sprinkle scallions and olives across the top, then tear up the last two pieces of cheese and scatter them across.
Bake at 420 for about 15 minutes until sizzling and bubbly.
Enjoy hot with a dollop of sour cream.
What You Need:
1 storebought pizza crust
5 slices provolone cheese
olive oil
1 chicken breast
chili or fajita seasoning
1 green (or red) bell pepper
1 small onion
1/2 C salsa
3-4 scallions
1/2 C black olives
Your Turn:
Slice the bell pepper and onion into narrow strips.
Slice the chicken breast into strips.
Heat a few tablespoons of olive oil in a skillet.
Add chicken to skillet. Sprinkle with chili or fajita seasoning. I use a homemade blend I found here. I probably used 3 tsp total.
When chicken is mostly cooked, add peppers and onions. Add more seasoning. Stir the whole thing occasionally.
While this is sauteing, slice the white parts and the pale green parts of the scallions and the black olives. Place the pizza crust on a round baking sheet. Sprinkle a bit of olive oil over it. Tear three slices of provolone cheese in half and spread them evenly across the crust.
When the chicken and veggie mixture is done, stir in 1/2 C salsa. Spread the whole mixture evenly across the cheese on the pizza crust. Sprinkle scallions and olives across the top, then tear up the last two pieces of cheese and scatter them across.
Bake at 420 for about 15 minutes until sizzling and bubbly.
Enjoy hot with a dollop of sour cream.
Monday, October 22, 2012
Italian Chicken Stroganoff
The Recipe: From yummly.com, a recipe called "Simply Divine Crock Pot Chicken"
How it Went: Yummly was right. It was pretty divine. I changed the name because I served it with egg noodles, which seems stroganoff-ish to me. You could also serve it with rice. It was quite tasty.
What You Need:
1 package chicken breasts (3 breasts)
1 C Italian salad dressing
1 can cream of chicken soup
*OR homemade version: 2 T butter melted on the stove, whisked with 2 T flour, blended with 1/2 C broth and 1/2 C milk until smooth and thick*
1 C chicken broth
about 4 oz soft cream cheese
about 4 fresh basil leaves, chopped
1/2 tsp dried thyme
salt and pepper
egg noodles
Your Turn:
Place 3 chicken breasts in crock pot.
Drench with 1 C Italian dressing.
Cook on low for 8 or 10 hours.
When you return to it, tear it all up with a pair of forks.
Drain the juice / dressing out. You can save it as a sort of stock, or just toss it.
In a medium bowl, mix:
1 can cream of chicken soup (or homemade substitute)
1 C chicken broth
about 4 oz soft cream cheese
4-5 fresh basil leaves, chopped small
1/2 tsp dried thyme
pinch each of salt and pepper
Pour over chicken in crock pot, and continue to cook on low about 1 hour.
It will become a divine thing.
Serve over egg noodles with a fresh steamed vegetable.
How it Went: Yummly was right. It was pretty divine. I changed the name because I served it with egg noodles, which seems stroganoff-ish to me. You could also serve it with rice. It was quite tasty.
What You Need:
1 package chicken breasts (3 breasts)
1 C Italian salad dressing
1 can cream of chicken soup
*OR homemade version: 2 T butter melted on the stove, whisked with 2 T flour, blended with 1/2 C broth and 1/2 C milk until smooth and thick*
1 C chicken broth
about 4 oz soft cream cheese
about 4 fresh basil leaves, chopped
1/2 tsp dried thyme
salt and pepper
egg noodles
Your Turn:
Place 3 chicken breasts in crock pot.
Drench with 1 C Italian dressing.
Cook on low for 8 or 10 hours.
When you return to it, tear it all up with a pair of forks.
Drain the juice / dressing out. You can save it as a sort of stock, or just toss it.
In a medium bowl, mix:
1 can cream of chicken soup (or homemade substitute)
1 C chicken broth
about 4 oz soft cream cheese
4-5 fresh basil leaves, chopped small
1/2 tsp dried thyme
pinch each of salt and pepper
Pour over chicken in crock pot, and continue to cook on low about 1 hour.
It will become a divine thing.
Serve over egg noodles with a fresh steamed vegetable.
Monday, September 3, 2012
Garlic Chicken Pizza
The Occasion: Nothing special.
The Recipe: From CookingLight's Weeknight cookbook, which I borrowed from the library. (Why did I never think to borrow cookbooks from the library before?)
How It Went: This was yummy. Making pizza at home is pretty easy. I'd do this again with lots of variations!
What You Need:
1 prepared pizza crust (store bought)
2 T red wine vinegar
1 and 1/2 T dijon mustard
1 minced garlic clove
1 and 1/2 C shredded cooked chicken breast
1 or 2 Roma tomatoes, diced
3/4 C shredded mozzerella cheese
1/4 C crumbled feta cheese
1/4 C shredded Parmasen cheese
1/4 C chopped scallions
Your Turn:
Whisk together
Top with 1 and 1/2 C shredded cooked chicken breast. Then add diced tomatoes (1-2 Roma tomatoes). Sprinkle top with cheeses (3/4 C shredded mozzerella cheese, 1/4 C crumbled feta cheese, 1/4 C shredded Parmasen cheese). Scatter 1/4 C chopped scallions over the top.
Bake at 400 for 15 minutes, or until cheeses are melted.
The Recipe: From CookingLight's Weeknight cookbook, which I borrowed from the library. (Why did I never think to borrow cookbooks from the library before?)
How It Went: This was yummy. Making pizza at home is pretty easy. I'd do this again with lots of variations!
What You Need:1 prepared pizza crust (store bought)
2 T red wine vinegar
1 and 1/2 T dijon mustard
1 minced garlic clove
1 and 1/2 C shredded cooked chicken breast
1 or 2 Roma tomatoes, diced
3/4 C shredded mozzerella cheese
1/4 C crumbled feta cheese
1/4 C shredded Parmasen cheese
1/4 C chopped scallions
Your Turn:
Whisk together
- 2 T red wine vinegar
- 1 and 1/2 T dijon mustard
- 1 minced garlic clove
Top with 1 and 1/2 C shredded cooked chicken breast. Then add diced tomatoes (1-2 Roma tomatoes). Sprinkle top with cheeses (3/4 C shredded mozzerella cheese, 1/4 C crumbled feta cheese, 1/4 C shredded Parmasen cheese). Scatter 1/4 C chopped scallions over the top.
Bake at 400 for 15 minutes, or until cheeses are melted.
Monday, August 13, 2012
Grilled Teriyaki Sesame Chicken
The Occasion: Husband does the grilling around here, although he
prefers to grill burgers rather than chicken. But I thought having him
make this would be an easy way to get out of making a dinner this week.
Ha.
The Recipe: From Betty Crocker's 2009 Annual Recipes cookbook.
How it Went: I was quite pleasantly surprised with how this turned out. I really wasn't sure how it would work, but it was very flavorful! I will make this again for sure. I guess it mostly had to do with how Husby grilled the chicken, but I like to think I contributed.
What You Need:
1 T sesame seeds
2 T teriyaki sauce or marinade
1 tsp ground ginger
1 lb boneless skinless chicken breasts
1/2 lb angel hair pasta
Your Turn:
I was lucky for this meal because I had leftover angel hair, already cooked, from a meal earlier in the week. If you're not so lucky, boil about 1/2 a lb of angel hair pasta. Toss it with a bit of soft butter when it's cooked, to keep it from sticking.
For grilling chicken, I find it easiest to slice the breasts lengthwise, like a hamburger bun, to make them thinner. This allows them to cook more quickly and with greater chance of being done all the way through. It's actually very easy to cut chicken breasts in this way if they are partially frozen. I took my package of chicken out of the freezer in the morning, stuck it in the fridge, and then did a quick defrost in the microwave when I got home from work. This softened it enough that it was no longer frozen solid, but it was still firm enough to cut easily.
In a small bowl, pour 2 T teriyaki sauce (I used a 30-minute marinade) and add 1 tsp ground ginger.
Toast 1 T of sesame seeds in small skillet over medium heat. It won't take long at all, and they burn much sooner than you'd expect so don't walk away and leave them unattended. When they just barely start to brown, they're ready. Toss them in with the teriyaki sauce and ginger and mix well.
Put vegetable oil on a paper towel and wipe over grill rack. Then place the chicken breasts (or halves of breasts, really) on the rack. I slathered them with some additional teriyaki sauce first, smeared it around on them in a large ziploc bag. You can do that, or not. Once they're on the grill, brush them with the teriyaki sauce mixture you made.
Grill about 5 minutes, then rotate 45 degrees to create some pretty grill lines. Grill 5 more minutes in this position, then flip. Brush the second side with the sauce. Grill 5 minutes in this position, then rotate 45 degrees and grill another 5 minutes. Check periodically for burning. About 20 minutes total should do the trick, but slice through the thickest piece and make sure it's no longer pink inside if you want to be sure they're done.
Discard remaining sauce mixture.
Serve with hot angel hair pasta and a veggie. Fresh green beans from a friend's garden were perfect with this summery dinner! Husby liked soy sauce on his pasta.
The Recipe: From Betty Crocker's 2009 Annual Recipes cookbook.
How it Went: I was quite pleasantly surprised with how this turned out. I really wasn't sure how it would work, but it was very flavorful! I will make this again for sure. I guess it mostly had to do with how Husby grilled the chicken, but I like to think I contributed.
What You Need:
1 T sesame seeds
2 T teriyaki sauce or marinade
1 tsp ground ginger
1 lb boneless skinless chicken breasts
1/2 lb angel hair pasta
Your Turn:
I was lucky for this meal because I had leftover angel hair, already cooked, from a meal earlier in the week. If you're not so lucky, boil about 1/2 a lb of angel hair pasta. Toss it with a bit of soft butter when it's cooked, to keep it from sticking.
For grilling chicken, I find it easiest to slice the breasts lengthwise, like a hamburger bun, to make them thinner. This allows them to cook more quickly and with greater chance of being done all the way through. It's actually very easy to cut chicken breasts in this way if they are partially frozen. I took my package of chicken out of the freezer in the morning, stuck it in the fridge, and then did a quick defrost in the microwave when I got home from work. This softened it enough that it was no longer frozen solid, but it was still firm enough to cut easily.
In a small bowl, pour 2 T teriyaki sauce (I used a 30-minute marinade) and add 1 tsp ground ginger.
Toast 1 T of sesame seeds in small skillet over medium heat. It won't take long at all, and they burn much sooner than you'd expect so don't walk away and leave them unattended. When they just barely start to brown, they're ready. Toss them in with the teriyaki sauce and ginger and mix well.
Put vegetable oil on a paper towel and wipe over grill rack. Then place the chicken breasts (or halves of breasts, really) on the rack. I slathered them with some additional teriyaki sauce first, smeared it around on them in a large ziploc bag. You can do that, or not. Once they're on the grill, brush them with the teriyaki sauce mixture you made.
Grill about 5 minutes, then rotate 45 degrees to create some pretty grill lines. Grill 5 more minutes in this position, then flip. Brush the second side with the sauce. Grill 5 minutes in this position, then rotate 45 degrees and grill another 5 minutes. Check periodically for burning. About 20 minutes total should do the trick, but slice through the thickest piece and make sure it's no longer pink inside if you want to be sure they're done.
Discard remaining sauce mixture.
Serve with hot angel hair pasta and a veggie. Fresh green beans from a friend's garden were perfect with this summery dinner! Husby liked soy sauce on his pasta.
Tuesday, June 19, 2012
Chicken Salad
The Occasion: Various. I love making this. It's easy and perfect to keep in the fridge for lunch all week. It's especially wonderful on homemade bread. The Recipe: Improvised
How it Went: Don't be afraid to do this your own way. It's not a science. I usually eyeball it and it comes out fine.
What You Need:
3-4 C cooked chicken (about 2 breasts)
1 C pecan halves
2 C grapes
4 stalks celery, ends chopped off
ranch dressing
mayonnaise
Your Turn:
Cook 2 chicken breasts (or more). Again, my favorite way is in the crock pot. Cook it all day with some mixed herbs (basil, pepper, thyme) just enough broth to cover it. When it's done, while it's still warm, put it immediately in a large stand-up mixer and turn it on low for just a few passes of the paddle. The chicken will be perfectly shredded. (I describe this on my recipe for chicken pot pie.)
Wash the 1 C grapes. Quarter each one into tiny wedges.
Wash the 4 stalks celery. Cut each stalk lengthwise into three or four strips, then dice each strip into small pieces.
 |
| Even a little smaller than this would be good. |
Heat a small skillet over low heat until warm. Toss in 1 C pecan halves. Let them roast a few minutes, then stir with a wooden spoon and roast a few more minutes, just until you hear them sizzle or smell that wonderful roasted nut aroma. When they're done, dump them onto a paper towel to cool for a few minutes, then chop them small.
In a large mixing bowl, combine:
- shredded chicken
- quartered grapes
- diced celery
- chopped pecans
- 1/4 C mayonnaise
- 3/4 C ranch dressing
Serve on homemade white bread, 12-grain bread, soft rolls, or eat plain.
Suggestions for adaptations:
- add diced water chestnuts
- use slivered almonds instead of the pecans
- try another kind of dressing, maybe sweet vidalia onion or caesar?
Monday, May 21, 2012
Easy Tortellini with Chicken Alfredo Sauce
The Occasion: I had leftover cooked chicken from another meal. I also had a jar of alfredo sauce and a package of dried tortellinis. I thought it would all go together pretty well.
The Recipe: From my head.
How it Went: We liked this! Very easy and very tasty. Ideally, you could even make your own alfredo sauce. And I had so much extra sauce, that I cooked up some additional pasta (wagon wheels) and put the sauce with it for a lunch for Husband. It would be excellent with broccoli.
What You Need:
1 & 1/2 cooked chicken breasts
1 packaged dried tortellini (mine was from ALDI, but Barilla makes it too)
1 jar alfredo sauce
splash of milk
Italian seasoning
Your Turn:
Cook pasta as directed on the package.
Warm alfredo sauce in a saucepan over medium heat, stirring occasionally. Add a splash of milk and a few shakes of Italian seasoning.
Chop cooked chicken into pieces. If you can get it more shredded, that's good too.
Stir chicken into alfredo sauce. Cover and let simmer gently.
Serve chicken alfredo sauce over tortellini.
The Recipe: From my head.
How it Went: We liked this! Very easy and very tasty. Ideally, you could even make your own alfredo sauce. And I had so much extra sauce, that I cooked up some additional pasta (wagon wheels) and put the sauce with it for a lunch for Husband. It would be excellent with broccoli.
What You Need:
1 & 1/2 cooked chicken breasts
1 packaged dried tortellini (mine was from ALDI, but Barilla makes it too)
1 jar alfredo sauce
splash of milk
Italian seasoning
Your Turn:
Cook pasta as directed on the package.
Warm alfredo sauce in a saucepan over medium heat, stirring occasionally. Add a splash of milk and a few shakes of Italian seasoning.
Chop cooked chicken into pieces. If you can get it more shredded, that's good too.
Stir chicken into alfredo sauce. Cover and let simmer gently.
Serve chicken alfredo sauce over tortellini.
Friday, May 18, 2012
Start-to-Finish Weekday Chicken Pot Pie
The Occasion: I didn't plan on making pot pie this week, but I seemed to have all the right ingredients and it's a meal that lasts a few days, so it was perfect for a busy week.
The Recipe: Mostly the same as the one I posted here before, from Taste of Home Annual Recipes 2011. But I wanted to share the step-by-steps this time. Not only is it helpful, but I've shared some tips that help you conserve ingredients and make the most of your hard work!
How it Went: I love this pot pie. Husband doesn't like it quite as much, but it's mostly because he doesn't like biscuits like the ones baked into the top of this. I think it's scrumptious!
What You Need:
2 chicken bouillon cubes
3 chicken breasts
dashes of thyme, black pepper, and coriander
2 russet potatoes
1 C baby carrots
4 stalks celery
3/4 C frozen green beans
2 T butter
6 T flour
1 C milk + 1/2 C milk
1/2 tsp dried thyme
1/2 tsp coriander
1/4 tsp black pepper
1/4 tsp salt
1 & 1/2 C Bisquick
2/3 C milk
Your Turn:
In the morning, before leaving for work, boil some water. Put two chicken bouillon cubes in a glass measuring cup. When the water boils, pour two cups over the cubes and stir well to dissolve.
Place three raw chicken breasts in a crock pot. Sprinkle with black pepper, thyme, and coriander, or a blend of poultry seasonings. Pour the two cups of chicken broth on top. Set to low.
Peel 2 russet potatoes, rinse off, and cut into small cubes.
Chop 1 C baby carrots into small cubes.
Wash and dice up 4 stalks of celery.
Bring about 2 inches of salted water to a boil in a large saucepan and add the vegetables you chopped, plus 3/4 C frozen green beans.
When these are tender, after about 10-15 minutes, drain the water into the crock pot with your chicken. All the nutrients are in the water, so don't wash it down the drain.
Now, spoon out the veggies into a large dish, cover, and refrigerate.
Go to work.
When you get home, remove your cooked chicken breasts from the crock pot and place them in your upright mixer. With the paddle attachment, turn the mixer on low. The chicken will shred like a dream!
Set aside 1 C of the crock pot chicken broth. You'll need it. Strain the rest of the broth through a cheesecloth over a funnel into a few jars to be saved for a future soup or something.
Melt 2 T butter in a saucepan. Turn heat to medium-low. Add 6 T flour and whisk to blend until smooth and bubbly. Add 1 C milk and the 1 C broth you saved. Whisk constantly until it boils and thickens. You want it pretty thick, but not quite as thick as a cream of chicken soup from a can would be.
Pour the cream base you just made into a large mixing bowl. Add another 1/2 C milk. Also add 1/2 tsp dried thyme, 1/2 tsp coriander, 1/4 tsp black pepper, and 1/4 tsp salt. Stir well.
To this, add the vegetables you cooked this morning, and 1 and 1/2 C of the shredded chicken. Put the rest away for chicken salad or another casserole or something.
Bake at 350 for about 40 minutes until filling is bubbly and biscuits are golden brown.
Not only will you have a marvelous pot pie, which is quite a feast, but you've also made yourself about 15 ounces of flavorful chicken broth and a few cups of delicious shredded chicken!
The Recipe: Mostly the same as the one I posted here before, from Taste of Home Annual Recipes 2011. But I wanted to share the step-by-steps this time. Not only is it helpful, but I've shared some tips that help you conserve ingredients and make the most of your hard work!
How it Went: I love this pot pie. Husband doesn't like it quite as much, but it's mostly because he doesn't like biscuits like the ones baked into the top of this. I think it's scrumptious!
What You Need:
2 chicken bouillon cubes
3 chicken breasts
dashes of thyme, black pepper, and coriander
2 russet potatoes
1 C baby carrots
4 stalks celery
3/4 C frozen green beans
2 T butter
6 T flour
1 C milk + 1/2 C milk
1/2 tsp dried thyme
1/2 tsp coriander
1/4 tsp black pepper
1/4 tsp salt
1 & 1/2 C Bisquick
2/3 C milk
Your Turn:
In the morning, before leaving for work, boil some water. Put two chicken bouillon cubes in a glass measuring cup. When the water boils, pour two cups over the cubes and stir well to dissolve.
Place three raw chicken breasts in a crock pot. Sprinkle with black pepper, thyme, and coriander, or a blend of poultry seasonings. Pour the two cups of chicken broth on top. Set to low.
Peel 2 russet potatoes, rinse off, and cut into small cubes.
Chop 1 C baby carrots into small cubes.
Wash and dice up 4 stalks of celery.
Bring about 2 inches of salted water to a boil in a large saucepan and add the vegetables you chopped, plus 3/4 C frozen green beans.
When these are tender, after about 10-15 minutes, drain the water into the crock pot with your chicken. All the nutrients are in the water, so don't wash it down the drain.
Now, spoon out the veggies into a large dish, cover, and refrigerate.
Go to work.
When you get home, remove your cooked chicken breasts from the crock pot and place them in your upright mixer. With the paddle attachment, turn the mixer on low. The chicken will shred like a dream!
Set aside 1 C of the crock pot chicken broth. You'll need it. Strain the rest of the broth through a cheesecloth over a funnel into a few jars to be saved for a future soup or something.
Melt 2 T butter in a saucepan. Turn heat to medium-low. Add 6 T flour and whisk to blend until smooth and bubbly. Add 1 C milk and the 1 C broth you saved. Whisk constantly until it boils and thickens. You want it pretty thick, but not quite as thick as a cream of chicken soup from a can would be.
Pour the cream base you just made into a large mixing bowl. Add another 1/2 C milk. Also add 1/2 tsp dried thyme, 1/2 tsp coriander, 1/4 tsp black pepper, and 1/4 tsp salt. Stir well.
To this, add the vegetables you cooked this morning, and 1 and 1/2 C of the shredded chicken. Put the rest away for chicken salad or another casserole or something.
Combine 1 & 1/2 C Bisquick and 2/3 C milk in a bowl and whisk. Distribute evenly in 12 biscuits over the top of the pot pie.
Not only will you have a marvelous pot pie, which is quite a feast, but you've also made yourself about 15 ounces of flavorful chicken broth and a few cups of delicious shredded chicken!
Tuesday, May 8, 2012
Chicken Fried Rice
The Occasion: Nothing special, but we love Chinese take-out and this looked like a fun alternative to try.
The Recipe: From Cook This; Not That cookbook
How it Went: We both thought this was great. It felt like a much more wholesome version of Chinese take out. And it felt safer, somehow, than the stuff from the white origami box.
The Recipe: From Cook This; Not That cookbook
How it Went: We both thought this was great. It felt like a much more wholesome version of Chinese take out. And it felt safer, somehow, than the stuff from the white origami box.
What You Need:
1 T vegetable oil
4 scallions
Dash grated ginger
1 garlic clove, minced
1 zucchini
1 C baby carrots
1 crown broccoli
1 & 1/2 breasts chicken, cooked
4 C cooked rice (brown or white)
2 T soy sauce
2 eggs
Your Turn:
[Cook the rice and chicken ahead of time.]
Your Turn:
[Cook the rice and chicken ahead of time.]
Chop the 4 scallions and separate the greens from the whites.
Chop
· 1 zucchini (into disks, then quartered)
· About 1 C baby carrots (quartered lengthwise)
· 1 crown broccoli (into small florets)
In a large skillet, heat 1 T vegetable (or peanut or olive) oil over medium-high heat.
Once it’s hot, add the scallion whites, dash ginger and minced garlic clove.
Cook 30 seconds or so. Then add the zucchini, carrots, and broccoli. Cook 4-5 minutes, stirring. Add chicken and stir to blend evenly and warm.
Stir in 4 C rice and 2 T soy sauce. Cook about 5 minutes. Allow the rice to become crispy on the bottom.
Create an empty space in the middle of the pan.
Gently beat 2 eggs, then pour into the space in the skillet. Use a spatula or wooden spoon to scramble the eggs in the middle of the pan. Once they’re cooked, stir them together with the rest of the ingredients.
Serve, garnished with scallion greens.
Wednesday, April 25, 2012
Ugly Chicken Casserole
The Date: 9 April 2012
The Occasion: Monday night comfort food dinner.
The Recipe: A hodgepodge inspired by various chicken casserole recipes.
How it Went:
The Occasion: Monday night comfort food dinner.
The Recipe: A hodgepodge inspired by various chicken casserole recipes.
How it Went:
This was actually wonderful. This time I layered it into the casserole dish, and I think next time I’d mix it all together and put it in the dish all together. (I'll try to make it again and take a decent picture.)
What You Need:
What You Need:
4 red potatoes, peeled
12-15 baby carrots
1 medium broccoli crown
1 C dry rice
2 cooked chicken breasts
2 T butter
3 T flour
1/2 C chicken broth
1/2 C milk
Thyme
Garlic powder
Coriander
Salt & Pepper
3/4 C sour cream
1/4 C mayonnaise
1/2 onion
Your turn:
Bring 2 C water and 1 C rice to a boil. Reduce heat and cover. Simmer until water is absorbed, about 18 minutes.
Chop 4 potatoes, 12-15 baby carrots, and 1 broccoli crown into 1/2-inch pieces. Cook them in an inch of boiling water until tender.
To make cream base, melt 2 T butter in a sauce pan. Add 3 T flour and stir until bubbly. Add 1/2 C chicken broth, 1/2 C milk, 1/2 tsp thyme, a dash garlic powder, and a dash coriander and stir until thickened.
In a medium bowl, combine
· Cooked chicken
· Steamed vegetables
· Cooked rice
In a large bowl, mix
· Cream mixture
· 3/4 C sour cream
· 1/4 C mayonnaise
· 1 tsp salt
· 1/4 tsp black pepper
· 1/2 onion very finely diced
Combine two mixtures and spoon into casserole dish. Bake at 350 about 40 minutes, until bubbly and slightly browned on top.
Friday, March 30, 2012
Creamy Pesto-Chicken Casserole
The Date: 29 March 2012
The Occasion: Thursday night
The Occasion: Thursday night
The Recipe: From Betty Crocker’s Annual Recipes
How it went: Yum! Loved this. I’d like to try my own version of it with broccoli and a homemade alfredo sauce. I think I could concoct a more from-scratch version that would be really good. I’ll get back to you if I do.
What You Need:
2 cups uncooked “fancy” pasta (Recipe calls for radiatore. I couldn’t find that so I used cavatappi. Campanelle would also be good)
1/2 C roasted red bell peppers from jar (I omitted these)
1/3 C basil pesto
1/4 C milk
10 oz jarred alfredo sauce
12-16 oz boneless skinless chicken breast, cooked
1/4 C shredded Italian or parmesan cheese
Your Turn:
Cook the chicken. As I’ve said before, the best way I’ve found to do this is to cook it in the crock pot all day. For something that’s going to be pesto flavored, like this recipe, cook the chicken in broth with basil and garlic to start those flavors going.
When you get home, or when your chicken is done, cook the 2 C pasta until al dente. Drain.
Mix pasta in a large bowl with
· the cooked chicken
· 1/3 C basil pesto
· 1/4 C milk
· 10 oz jarred alfredo sauce
· 1/2 C roasted bell peppers (optional)
Spoon into a square 8x8 baking dish.
Bake 25 minutes at 350.
Cover with aluminum foil, then bake another 10 minutes.
When you remove it from the oven, sprinkle with 1/4 C shredded Italian cheese. (I sprinkled this on before I baked it. Oops!)
Enjoy with steamed fresh broccoli or green beans.
Thursday, March 1, 2012
Lemon and Thyme Chicken Stir Fry
The Date: 1 March 2012
The Occasion: I love stir fry, especially with chicken and veggies, and I hadn’t made one in a while. This was a recipe I tried first about a year ago and I wanted to make it again.
The Occasion: I love stir fry, especially with chicken and veggies, and I hadn’t made one in a while. This was a recipe I tried first about a year ago and I wanted to make it again.
The Recipe: From Betty Crocker’s 2010 Annual Recipes Cookbook
How it went: A few things about cooking tonight were not ideal. My lemon pepper had gotten moist or something. The texture was all wrong. But I used it anyway and it tasted fine. I also forgot to get crunchy noodles as topping for the stir fry but I used sunflower seeds instead which added the texture I was looking for.
The recipe calls for angel hair pasta, which I’ve used before, but tonight I did it with white rice. Either one is good. I omit the cherry tomatoes but add water chestnuts. You can add snap peas, zucchini, cauliflower, or any other veggies you’d like.
What You Need:
2-3 chicken breasts
1 onion
1 medium crown broccoli
1 green bell pepper
1/2 red bell pepper
1 C baby carrots, quartered
1 can water chestnuts
1 C chicken broth
1 tsp dried thyme leaves
1 tsp grated lemon peel or lemon juice
4 tsp corn starch
1 & 1/2 tsp lemon pepper
3-4 C cooked angel hair pasta or rice
Your turn:
Cook rice or pasta as directed.
Cut broccoli, peppers, and carrots. Set aside in large bowl. Add water chestnuts.
Cut chicken into 1-inch cubes. Slice onion into wedges. Cook together in olive or vegetable oil in a large skillet over medium-high heat until chicken is cooked through. Sprinkle with some salt.
Add vegetables and cover. Cook about 10 minutes over low-medium heat until vegetables are crisp-tender.
Whisk together
· 1 C chicken broth
· 1 tsp dried thyme leaves
· 1 tsp grated lemon peel or lemon juice
· 4 tsp corn starch
· 1 & 1/2 tsp lemon pepper
Add to chicken mixture, when the vegetables are cooked, and stir. Let simmer, covered, several more minutes, until sauce thickens and everything is coated.
Serve over rice or pasta with crunchy noodles, peanuts, or sunflower seeds on top.
Thursday, January 26, 2012
Chicken Broccoli Casserole
The Date: 25 January 2012
The Occasion: Just wanted to make this old favorite of Husband's.
The Recipe: From my mother-in-law, just slightly tweaked.
How it Went:
We love this tasty, comfort food casserole. Yumm!
What You Need:
broccoli
cooked chicken
rice
flour
butter
milk
chicken broth
mayonnaise
lemon juice
cheddar cheese
bread crumbs
Your Turn:
You'll need 2 C of cooked chicken, so get this prepared ahead of time, if you can. If not, slice up a few chicken breasts and bake them in the oven for a half hour or so until they're cooked through. Then cut or shred. (FYI: That Pinterest trick of putting just-cooked, still-warm chicken breasts in your KitchenAid stand mixer and turning it on low totally DOES work to shred chicken!)
You'll also need 2-3 C cooked rice. So go ahead and prepare this too.
Now, cut up two medium sized broccoli crowns into pieces (about 2&1/2 - 3 C).
Boil about an inch of water in a saucepan. Add the broccoli and steam for about 10 minutes, until tender. Then arrange in the bottom of a greased casserole dish.
Now, your rice should be cooked, so add the chicken to the rice and mix well. Add some salt and pepper, and various herbs if you wish. Mine was kind of a homogeneous mixture because I used chicken that I'd cooked in the crock pot a few days ago so it was fall-apart-tender and mixed smoothly with the rice.
Arrange this chicken and rice mixture over top of the broccoli.
In the saucepan you just took the broccoli from (I'm all about creating as few dishes to wash as possible), melt 4 T of butter. Slowly add 6 T of flour, stirring constantly to keep it smooth. Remove from the heat and slowly add 1 C of milk and 1 C chicken broth, stirring constantly. Return to the heat and bring to a boil, then cook while stirring until it thickens. Remove from heat.
To this mixture, add 1/2 C mayonnaise and 1/2 tsp lemon juice, and stir well.
Pour this over the chicken and rice.
Sprinkle with 1/2 C shredded cheddar cheese.
Melt 1 T butter and stir in 4 T dry breadcrumbs. Sprinkle this over the top as well.
Bake at 350 for 30 minutes until top is bubbly.
Enjoy!
The Occasion: Just wanted to make this old favorite of Husband's.
The Recipe: From my mother-in-law, just slightly tweaked.
How it Went:
We love this tasty, comfort food casserole. Yumm!
What You Need:
broccoli
cooked chicken
rice
flour
butter
milk
chicken broth
mayonnaise
lemon juice
cheddar cheese
bread crumbs
Your Turn:
You'll need 2 C of cooked chicken, so get this prepared ahead of time, if you can. If not, slice up a few chicken breasts and bake them in the oven for a half hour or so until they're cooked through. Then cut or shred. (FYI: That Pinterest trick of putting just-cooked, still-warm chicken breasts in your KitchenAid stand mixer and turning it on low totally DOES work to shred chicken!)
You'll also need 2-3 C cooked rice. So go ahead and prepare this too.
Now, cut up two medium sized broccoli crowns into pieces (about 2&1/2 - 3 C).
Boil about an inch of water in a saucepan. Add the broccoli and steam for about 10 minutes, until tender. Then arrange in the bottom of a greased casserole dish.
Now, your rice should be cooked, so add the chicken to the rice and mix well. Add some salt and pepper, and various herbs if you wish. Mine was kind of a homogeneous mixture because I used chicken that I'd cooked in the crock pot a few days ago so it was fall-apart-tender and mixed smoothly with the rice.
Arrange this chicken and rice mixture over top of the broccoli.
In the saucepan you just took the broccoli from (I'm all about creating as few dishes to wash as possible), melt 4 T of butter. Slowly add 6 T of flour, stirring constantly to keep it smooth. Remove from the heat and slowly add 1 C of milk and 1 C chicken broth, stirring constantly. Return to the heat and bring to a boil, then cook while stirring until it thickens. Remove from heat.
To this mixture, add 1/2 C mayonnaise and 1/2 tsp lemon juice, and stir well.
Pour this over the chicken and rice.
Sprinkle with 1/2 C shredded cheddar cheese.
Melt 1 T butter and stir in 4 T dry breadcrumbs. Sprinkle this over the top as well.
Bake at 350 for 30 minutes until top is bubbly.
Thursday, January 19, 2012
Crunchy Chicken Casserole
The Date: 16 January 2012, with half eaten as leftovers tonight
The Occasion: This is a favorite recipe. Husband had asked for more casseroles, instead of the soups I'd become accustomed to making twice or more a week. So I whipped out this favorite.
The Recipe: From Husband's mom, photocopied from Reminisce magazine, I think.
How it Went:
I liked how I did the chicken this time. I've done it a few ways (most often, chopped it small, then sauteed it on the stove), but this was by far the most successful and tasty. It was also the easiest. In the morning, I put about 2 lb of chicken breasts in the crock pot with 2 cups of chicken broth and some herbs. It cooked all day, and by the time I got home, I just had to poke at it with a fork and it fell apart in perfect shreds. Mmmm. I was also then able to use that broth in the recipe and it was much more flavorful than it would have been otherwise, right out of a can or something. And I had extra chicken and broth which I saved for another meal.
I do this dish a bit differently from the recipe in a few respects. First, I don't use a can of cream of chicken soup. I make my own. Those instructions are included below. Second, I don't saute the celery first, as suggested. This is unnecessary. Also, I find this to be a perfect dish for which to use celery that is a bit past its prime. When I've bought it for salad or stir fry or something and then not used it all. This is perfect because it will be baked anyway, and its crunch factor is just slightly lowered. I also use half an onion instead of the recipe-suggested 2 tablespoons. Two tablespoons? You wouldn't even taste that!
What You Need:
chicken
rice
celery
onion
butter
flour
milk
chicken broth
mayonnaise
water chestnuts
almonds
corn flakes
Your Turn:
You need to start with 2 C of cooked chicken.
Get it cooked however you prefer, but I suggest crock-potting it all day and using it in that shredded form. It's better for the casserole than cubes of chicken cooked in a skillet.
Cook 2 C water with 1 C rice to get 3 C cooked rice.
Time to chop your crunchy things!
Chop up
Now, in a medium saucepan, melt 3 T butter. Add 3 T flour, one at a time, until mixture is smooth and bubbly. Remove from heat and slowly add 1/2 C milk and 1/2 C chicken broth, stirring constantly, until smooth. Return to heat and bring to a gentle boil. Stir constantly until it thickens. Add a few pinches each of salt and pepper. (My version was extra flavorful since I used the broth that had been cooking with the chicken and herbs all day.)
Add this, along with the rice and chicken and 3/4 C mayonnaise, to the mixing bowl.
Toss in 1/2 C sliced almonds.
Stir to mix well.
Spoon into a casserole dish.
For the topping, melt 2 T butter in a small bowl. Add 1/2 C crushed cornflakes and stir well. Sprinkle over the top of the casserole. If you forgot to buy cornflakes, like I did, just add extra almonds on top.
Bake at 350 for 30 minutes.
Enjoy with a salad or fresh fruit!
The Occasion: This is a favorite recipe. Husband had asked for more casseroles, instead of the soups I'd become accustomed to making twice or more a week. So I whipped out this favorite.
The Recipe: From Husband's mom, photocopied from Reminisce magazine, I think.
How it Went:
I liked how I did the chicken this time. I've done it a few ways (most often, chopped it small, then sauteed it on the stove), but this was by far the most successful and tasty. It was also the easiest. In the morning, I put about 2 lb of chicken breasts in the crock pot with 2 cups of chicken broth and some herbs. It cooked all day, and by the time I got home, I just had to poke at it with a fork and it fell apart in perfect shreds. Mmmm. I was also then able to use that broth in the recipe and it was much more flavorful than it would have been otherwise, right out of a can or something. And I had extra chicken and broth which I saved for another meal.
I do this dish a bit differently from the recipe in a few respects. First, I don't use a can of cream of chicken soup. I make my own. Those instructions are included below. Second, I don't saute the celery first, as suggested. This is unnecessary. Also, I find this to be a perfect dish for which to use celery that is a bit past its prime. When I've bought it for salad or stir fry or something and then not used it all. This is perfect because it will be baked anyway, and its crunch factor is just slightly lowered. I also use half an onion instead of the recipe-suggested 2 tablespoons. Two tablespoons? You wouldn't even taste that!
What You Need:
chicken
rice
celery
onion
butter
flour
milk
chicken broth
mayonnaise
water chestnuts
almonds
corn flakes
Your Turn:
You need to start with 2 C of cooked chicken.
Get it cooked however you prefer, but I suggest crock-potting it all day and using it in that shredded form. It's better for the casserole than cubes of chicken cooked in a skillet.
Cook 2 C water with 1 C rice to get 3 C cooked rice.
Time to chop your crunchy things!
Chop up
- 1/2 medium yellow onion
- about 3 stalks of celery
- 1 (8 oz) can of sliced water chestnuts
Now, in a medium saucepan, melt 3 T butter. Add 3 T flour, one at a time, until mixture is smooth and bubbly. Remove from heat and slowly add 1/2 C milk and 1/2 C chicken broth, stirring constantly, until smooth. Return to heat and bring to a gentle boil. Stir constantly until it thickens. Add a few pinches each of salt and pepper. (My version was extra flavorful since I used the broth that had been cooking with the chicken and herbs all day.)
Add this, along with the rice and chicken and 3/4 C mayonnaise, to the mixing bowl.
Toss in 1/2 C sliced almonds.
Stir to mix well.
Spoon into a casserole dish.
For the topping, melt 2 T butter in a small bowl. Add 1/2 C crushed cornflakes and stir well. Sprinkle over the top of the casserole. If you forgot to buy cornflakes, like I did, just add extra almonds on top.
Bake at 350 for 30 minutes.
Enjoy with a salad or fresh fruit!
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