Flour tortillas
Fresh pineapple, sliced
2-3 chicken breasts
grated monterrey jack cheese
jalapeno, sliced (seeds & ribs removed if you don't want it spicy)
Cilantro
BBQ sauce
Adjust the ingredients according to how much you want to make & how much of each thing you want in your quesadillas - nothing complicated here.
Grill your pineapple slices and chicken breasts however you like to grill (outdoor, indoor grill pan, etc. I did mine on the George Foreman). A little s/p for the chicken is good & the pineapple doesn't need anything, just put it on the grill & let it get some golden grill marks. You could skewer it if you are afraid of it falling apart or down into the grill.
When the chicken is done, let it rest a couple of minutes then shred it or thinly slice it. Chop the pineapple into smaller, bite size pieces.
Now assemble your quesadillas: chicken, pineapple pieces, cheese. Then pour on some bbq sauce, add some cilantro and some jalapeno. Put the top tortilla on and bake in the oven, or in a skillet, however you usually make a quesadilla. We have a quesadilla maker.
Once the tortilla is browned and cheese melted, let it sit for a minute then cut into wedges (I use a pizza cutter). Serve with sour cream, pico de gallo, whatever you like.
These are so yummy! If you are in a pinch, you could use pineapple tidbits from a can, but drain them well. Also, even after sitting a few minutes these are so hot inside! The pineapples and cheese really hold the heat in, so don't burn your mouth!
Adapted from the Pioneer Woman's recipe
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Thursday, July 1, 2010
Monday, June 7, 2010
Honey Lime Chicken Enchiladas
6 tablespoons honey
5 tablespoons lime juice (1-2 limes)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day).
Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese.
Bake at 350 degrees for 30 minutes until brown and crispy on top.
Source: www.melskitchencafe.com
5 tablespoons lime juice (1-2 limes)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day).
Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese.
Bake at 350 degrees for 30 minutes until brown and crispy on top.
Source: www.melskitchencafe.com
Monday, May 3, 2010
BBQ Chicken Pasta
1 tablespoon extra-virgin olive oil
2 boneless skinless chicken breasts, cut into bite-size chunks
1 red onion, diced
3 cups water
2 1/2 cups chicken broth
1/2 teaspoon salt
12 ounces penne pasta
2/3 cup barbecue sauce
1/3 cup sour cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese
1. In a large 12-inch nonstick skillet heat the olive oil over medium heat (you could also use a large pot if you don’t have a skillet this big). When hot, add the chicken and onions and saute, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside.
2. In the same skillet, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy. Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through.
Serve immediately and garnish with additional red or green onions and shredded cheese.
Recipe Source: My Kitchen Cafe
2 boneless skinless chicken breasts, cut into bite-size chunks
1 red onion, diced
3 cups water
2 1/2 cups chicken broth
1/2 teaspoon salt
12 ounces penne pasta
2/3 cup barbecue sauce
1/3 cup sour cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese
1. In a large 12-inch nonstick skillet heat the olive oil over medium heat (you could also use a large pot if you don’t have a skillet this big). When hot, add the chicken and onions and saute, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside.
2. In the same skillet, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy. Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through.
Serve immediately and garnish with additional red or green onions and shredded cheese.
Recipe Source: My Kitchen Cafe
Monday, April 26, 2010
Teriyaki Chicken Legs
8 chicken legs/drumsticks
1 1/2 cups (12 oz) teriyaki sauce
pepper
3 TB sesame seeds
1 cup chicken stock
3/4 cup water
vegetable oil
1 cup rice
1 bunch broccoli, trimmed and cut into pieces
salt
1/2 red bell pepper, thinly sliced
1 bunch scallions, chopped
2 cloves garlic, minced
1 inch ginger, grated or minced (I used about 1-2 tsp ground ginger)
1. Place chicken in resealable bag with teriyaki sauce & let marinate 4 hours or overnight.
2. preheat oven to 400
3. Place a cooling rack over a baking sheet (you may want to line your baking sheet with foil for easier cleanup). Arrange chicken on cooling rack. Season liberally with pepper.
4. Cover with foil and roast 20 minutes. Turn legs and roast 10 minutes more. Remove foil and roast 5-8 more to darken & crisp. Sprinkle with sesame seeds.
5. While chicken cooks, cook the rice in the stock with 1 TB veg oil, simmering covered about 18 minutes. Fluff with fork.
6. Original recipe suggested to blanch the broccoli, so you can if you want, but I like mine crisp.
7. Heat 2 TB oil in large skillet, add broccoli and cook about 5 min then add red pepper and scallions. Stir fry a minute or two then add garlic & ginger, cooking 1 minute more.
Serve chicken legs with rice & stir fry
Original recipe: www.rachaelrayshow.com/food/recipes
1 1/2 cups (12 oz) teriyaki sauce
pepper
3 TB sesame seeds
1 cup chicken stock
3/4 cup water
vegetable oil
1 cup rice
1 bunch broccoli, trimmed and cut into pieces
salt
1/2 red bell pepper, thinly sliced
1 bunch scallions, chopped
2 cloves garlic, minced
1 inch ginger, grated or minced (I used about 1-2 tsp ground ginger)
1. Place chicken in resealable bag with teriyaki sauce & let marinate 4 hours or overnight.
2. preheat oven to 400
3. Place a cooling rack over a baking sheet (you may want to line your baking sheet with foil for easier cleanup). Arrange chicken on cooling rack. Season liberally with pepper.
4. Cover with foil and roast 20 minutes. Turn legs and roast 10 minutes more. Remove foil and roast 5-8 more to darken & crisp. Sprinkle with sesame seeds.
5. While chicken cooks, cook the rice in the stock with 1 TB veg oil, simmering covered about 18 minutes. Fluff with fork.
6. Original recipe suggested to blanch the broccoli, so you can if you want, but I like mine crisp.
7. Heat 2 TB oil in large skillet, add broccoli and cook about 5 min then add red pepper and scallions. Stir fry a minute or two then add garlic & ginger, cooking 1 minute more.
Serve chicken legs with rice & stir fry
Original recipe: www.rachaelrayshow.com/food/recipes
Monday, April 12, 2010
Baked Greek Chicken
1 whole broiler/fryer chicken about 5 lbs (I just bought one in a pkg already cut up)
3/4 tsp salt
2 lemons
3 cloves minced garlic
1 TB fresh oregano (I used dried)
pepper
olive oil
1 fennel bulb, trimmed, cored & sliced (no fennel at my store! I used a couple stalks of celery)
1 cup dry orzo
1/3 cup pitted kalamata olives, halved
1/3 cup crumbled feta cheese
1. Preheat oven to 425. Pat chicken dry. Loosen skin & sprinkle some salt under skin.
2. Grate zest of 1 lemon, then cut lemon in half and juice. In small bowl stir together 2 tsp of zest, 2 TB of the lemon juice and 1/2 tsp salt, the garlic, oregano & pepper. Tuck half of this mixture under skin of chicken.
3. Cut the peel off the 2nd lemon and chop the fruit into pieces.
4. Add 1 TB olive oil to remaining herb mixture in bowl. Toss with sliced fennel and chopped lemon. Transfer to large baking dish and top with chicken pieces. Bake at 425 for 40 min. or until chicken is done.
5. Meanwhile, cook orzo according to pkg. Drain & transfer to bowl.
6. When chicken is done transfer the pieces to a platter. Spoon the fennel into the bowl with the cooked orzo along with 1 TB of pan drippings, the olives and feta. Stir to combine and serve alongside the chicken.
Source: Family Circle magazine, March 2010 page 181
3/4 tsp salt
2 lemons
3 cloves minced garlic
1 TB fresh oregano (I used dried)
pepper
olive oil
1 fennel bulb, trimmed, cored & sliced (no fennel at my store! I used a couple stalks of celery)
1 cup dry orzo
1/3 cup pitted kalamata olives, halved
1/3 cup crumbled feta cheese
1. Preheat oven to 425. Pat chicken dry. Loosen skin & sprinkle some salt under skin.
2. Grate zest of 1 lemon, then cut lemon in half and juice. In small bowl stir together 2 tsp of zest, 2 TB of the lemon juice and 1/2 tsp salt, the garlic, oregano & pepper. Tuck half of this mixture under skin of chicken.
3. Cut the peel off the 2nd lemon and chop the fruit into pieces.
4. Add 1 TB olive oil to remaining herb mixture in bowl. Toss with sliced fennel and chopped lemon. Transfer to large baking dish and top with chicken pieces. Bake at 425 for 40 min. or until chicken is done.
5. Meanwhile, cook orzo according to pkg. Drain & transfer to bowl.
6. When chicken is done transfer the pieces to a platter. Spoon the fennel into the bowl with the cooked orzo along with 1 TB of pan drippings, the olives and feta. Stir to combine and serve alongside the chicken.
Source: Family Circle magazine, March 2010 page 181
Wednesday, April 7, 2010
BBQ Chicken Braid
Don't let all the dough rising and braiding scare you! This isn't hard and it's so yummy!
*Note: the amounts of chicken, onions, barbecue sauce, and cheese in the recipe can be altered based on your preference – simply add more or less to your liking.
*Makes 2 large braids
1 recipe French Bread Rolls
2 cups shredded, cooked chicken
1 red onion, sliced into thin half moons
1 1/2 cups barbecue sauce
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
Preheat the oven to 400 degrees.
After the french bread roll recipe has gone through the first rise, split the dough into two parts. Lightly cover one portion and set aside. Roll the other portion into about an 11X17-inch rectangle (I roll mine out directly on a silpat liner to make for easy transfer to the baking sheet and oven). Using a pizza cutter or knife, cut 1-inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side.
Spread half of the barbecue sauce down the center strip. Top with the chicken, onions and cheese. Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal.
Place the braid on a lined baking sheet (or simply transfer the silpat liner to a baking sheet) and let rest for 15 minutes. While it is resting, follow the same steps above for the second portion of dough.
Bake the first braid for 15-20 minutes (while the second braid is resting), until golden brown and bread is baked through. Remove from oven and bake the second braid.
Let the braids rest for 5 minutes. Using a serrated knife, cut braid into sections and serve warm.
Braid How-To With one half of the french bread roll recipe, flatten or roll the dough out to about 11X17 inches. I roll it out directly on my silpat baking mat for easy measuring and then transferring to a rimmed baking sheet. If you don’t have a silpat liner, use parchment paper or press the dough directly onto a lightly greased rimmed baking sheet.
After the dough is rolled out, start cutting strips along each side, leaving a wide strip, about 3-inches across, in the middle. I use my pizza cutter to speed through this step.
*Note: the amounts of chicken, onions, barbecue sauce, and cheese in the recipe can be altered based on your preference – simply add more or less to your liking.
*Makes 2 large braids
1 recipe French Bread Rolls
2 cups shredded, cooked chicken
1 red onion, sliced into thin half moons
1 1/2 cups barbecue sauce
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
Preheat the oven to 400 degrees.
After the french bread roll recipe has gone through the first rise, split the dough into two parts. Lightly cover one portion and set aside. Roll the other portion into about an 11X17-inch rectangle (I roll mine out directly on a silpat liner to make for easy transfer to the baking sheet and oven). Using a pizza cutter or knife, cut 1-inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side.
Spread half of the barbecue sauce down the center strip. Top with the chicken, onions and cheese. Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal.
Place the braid on a lined baking sheet (or simply transfer the silpat liner to a baking sheet) and let rest for 15 minutes. While it is resting, follow the same steps above for the second portion of dough.
Bake the first braid for 15-20 minutes (while the second braid is resting), until golden brown and bread is baked through. Remove from oven and bake the second braid.
Let the braids rest for 5 minutes. Using a serrated knife, cut braid into sections and serve warm.
Braid How-To With one half of the french bread roll recipe, flatten or roll the dough out to about 11X17 inches. I roll it out directly on my silpat baking mat for easy measuring and then transferring to a rimmed baking sheet. If you don’t have a silpat liner, use parchment paper or press the dough directly onto a lightly greased rimmed baking sheet.
After the dough is rolled out, start cutting strips along each side, leaving a wide strip, about 3-inches across, in the middle. I use my pizza cutter to speed through this step.
After the strips have been cut, layer all of the ingredients down the center strip and start braiding by folding alternate strips across and pressing them down to stick.
As you get to the end, you’ll likely be wondering how to finish this whole thing up.
Keep braiding like normal until you have two final strips extending one from each side.
Fold one side over and press it into the other strip.Grab the final extending strip and bring it over to lay across the bottom of the braid and gently press it into the dough on the other side. It won’t look perfect, but that’s ok.
Then, using your fingers, pinch the dough together to seal the long seam at the bottom of the braid and any other small seams you may see. It may look a bit lumpy but I promise you won’t care once it is baked to golden perfection.Finally, pick up the silpat or parchment paper and transfer it to the baking sheet. Ready to bake!
What I did: Two braids was plenty for my family! (2 adults & 2 toddlers) Although, I was suprised that it reheated well in the oven the next day- I was afraid the bread would be soggy. But if you also have a small family, maybe make 1 braid and then make the rest of the dough into rolls then bake them and freeze them for another day.
Source (including photos): www.melskitchencafe.com
Friday, February 12, 2010
Easiest Dinner Ever.
This is so easy. You don't have defrost anything, chop anything, saute anything or even stir anything to get it going.
2 cups frozen corn
2 frozen, boneless skinless chicken breasts
1 can black beans, drained & rinsed
1 1/2 cups salsa
Layer ingredients in lightly greased slow cooker in order listed. Cook on low 6 hours. Take chicken out & shred it. Return to slow cooker & stir. Serve taco salad style on tortilla chips with lettuce, cheese, sour cream, cilantro, chopped tomatoes, green onions, whatever you feel like. Or serve on a taco shell or in a burrito.
from: www.mykitchencafe.blogspot.com
2 cups frozen corn
2 frozen, boneless skinless chicken breasts
1 can black beans, drained & rinsed
1 1/2 cups salsa
Layer ingredients in lightly greased slow cooker in order listed. Cook on low 6 hours. Take chicken out & shred it. Return to slow cooker & stir. Serve taco salad style on tortilla chips with lettuce, cheese, sour cream, cilantro, chopped tomatoes, green onions, whatever you feel like. Or serve on a taco shell or in a burrito.
from: www.mykitchencafe.blogspot.com
Tuesday, January 19, 2010
Smoked Paprika Chicken with Egg Noodles
8 oz extra wide egg noodles
2 TB olive oil
1 1/2 lbs chicken, cut in bite-sized pieces
1 medium onion, chopped
2 garlic cloves, chopped
1 1/2 tsp smoked sweet paprika (I used regular paprika)
pepper
1/2 cup chicken stock
1 TB butter
1/2 cup sour cream or lite sour cream
1/4 cup fresh parsley, chopped (I used dried)
1. Begin cooking the noodles in salted boiling water until tender, but with a little bite left to them.
2. Heat oil in skillet, add chicken. Lightly brown on all sides. Add onions and garlic and cook a few minutes more. Add paprika then season with s/p. Stir in chicken stock and reduce heat to low.
3. Stir in sour cream then remove from heat. When noodles are done, drain them and return them to the warm pot. Add butter and toss to coat. Add half the parsley. Serve noodles with chicken and sauce on top. Garnish with remaining parsley.
Source: Rachael Ray's Book of 10 page 72
2 TB olive oil
1 1/2 lbs chicken, cut in bite-sized pieces
1 medium onion, chopped
2 garlic cloves, chopped
1 1/2 tsp smoked sweet paprika (I used regular paprika)
pepper
1/2 cup chicken stock
1 TB butter
1/2 cup sour cream or lite sour cream
1/4 cup fresh parsley, chopped (I used dried)
1. Begin cooking the noodles in salted boiling water until tender, but with a little bite left to them.
2. Heat oil in skillet, add chicken. Lightly brown on all sides. Add onions and garlic and cook a few minutes more. Add paprika then season with s/p. Stir in chicken stock and reduce heat to low.
3. Stir in sour cream then remove from heat. When noodles are done, drain them and return them to the warm pot. Add butter and toss to coat. Add half the parsley. Serve noodles with chicken and sauce on top. Garnish with remaining parsley.
Source: Rachael Ray's Book of 10 page 72
Sunday, January 17, 2010
Enchilada Suizas and Green Rice
This is a little bit of work, but really good! And don't let all the peppers scare you if you don't like spicy food, just make sure you take all the seeds & ribs out and it will just be a mild spice.
ENCHILADAS:
2 large poblano peppers
4 pieces boneless, skinless chicken breast, cooked & shredded
2 TB olive oil
1 onion, chopped
2 cloves garlic, chopped
s/p
8 tomatillos peeled, rinsed, chopped
1/4 cup cilantro
juice of 1 lime
2 tsp honey
8 6-inch flour tortillas
1 cup sour cream
1 cup shredded Swiss cheese
1 cup shredded monterey jack cheese
1. Heat broiler to high. Place poblanos under broiler and char until blackened on all sides, 10-12 minutes. Leave oven door cracked to allow steam to escape. Place peppers in a bowl and cover tightly with plastic wrap. Allow to cool to handle, then peel off the charred skin. Chop off the top, slice open and remove seeds. Then coarsely chop what's left.
2. Place tomatillos, cilantro, lime juice and poblanos in food processor. Process about 1 minute until almost smooth.
3. Heat oil in skillet. Add onions, jalapeno and garlic. Cook to soften about 5 minutes. Add smooth mixture from food processor. Stir to combine. Add honey, season with s/p and simmer 10 minutes.
4. Pour a little sauce into the bottom of medium baking dish. Fill tortillas with shredded chicken, roll u and place in baking pan side-by-side. Top with remaining sauce. Dot with sour cream and top with Swiss and jack cheeses. Bake 25-30 minutes at 375 until bubbly and brown on top.
RICE:
Bring 1 1/2 cups chicken stock and 1 TB butter to a boil. Stir in 1 cup white rice, cover and simmer 15 minutes. While rice is cooking, in food processor process about 1/4 cup chicken stock, 1 cup spinach leaves, 1/2 cup cilantro, 1 jalapeno seeded & roughly chopped, and 3-4 scallions roughly chopped. Process until a thick paste.
After rice has cooked about 15 minutes, stir in spinach mixture, cover and cook 2-3 minutes more. Turn off the heat and let stand 5 minutes.
**I made the rice w/o the spinach since I didn't have any, and I also left out the butter & it was still good
**I keep shredded chicken in the freezer in bags containing 2 cups of shredded chicken. This only got me 6 enchiladas - so you will need 3 or 4 cups of shredded chicken if you want to get 8 enchiladas
Source: from Rachael Ray Show, December 17, 2009
Saturday, January 9, 2010
Open-faced Chicken Parm Sandwich
Slice a loaf of whole grain Italian bread in half, then in half lengthwise. Lay 4 pieces of cooked chicken breast on the 4 slices of bread and top with baby spinach leaves. Pour some jarred marinara on top, then sprinkle with mozzarella and parmesan. Broil until cheese is bubbly.
Source: Parenting magazine, October 2009, p. 67
Source: Parenting magazine, October 2009, p. 67
Thursday, January 7, 2010
Chicken and Corn-Tomato Salad
I chose to make this recipe b/c it sounded healthy and advertised that it was "ready in minutes." I didn't expect much, but we really liked it!
1 1/4 lb boneless skinless chicken breasts
sliced scallions
minced garlic
2 pints halved cherry tomatoes
2 cups corn kernels
lime juice
cilantro
avocado wedges
1. Cook the chicken breasts in a large skillet. (I cut mine into bite-sized pieces instead of leaving whole).
2. Remove the chicken then add sliced scallions and minced garlic, stirring about a minute. Add 2 pints cherry tomatoes and corn kernels and cook a few more minutes. Season with S/P.
3. Serve the chicken on top of the salad with a squeeze of lime, cilantro and avocado wedges.
This was good, but not as quick as I imagined. I did not cook the cherry tomatoes, I just stirred them in at the end b/c I prefer them not to be mushy. Justin added some hot sauce and I served them with potato pancakes made from leftover funeral potatoes (yeah, as if funeral potatoes were not unhealthy enough I added eggs and pan fried them...)
Source: Parenting Magazine, October 2009, p.67
1 1/4 lb boneless skinless chicken breasts
sliced scallions
minced garlic
2 pints halved cherry tomatoes
2 cups corn kernels
lime juice
cilantro
avocado wedges
1. Cook the chicken breasts in a large skillet. (I cut mine into bite-sized pieces instead of leaving whole).
2. Remove the chicken then add sliced scallions and minced garlic, stirring about a minute. Add 2 pints cherry tomatoes and corn kernels and cook a few more minutes. Season with S/P.
3. Serve the chicken on top of the salad with a squeeze of lime, cilantro and avocado wedges.
This was good, but not as quick as I imagined. I did not cook the cherry tomatoes, I just stirred them in at the end b/c I prefer them not to be mushy. Justin added some hot sauce and I served them with potato pancakes made from leftover funeral potatoes (yeah, as if funeral potatoes were not unhealthy enough I added eggs and pan fried them...)
Source: Parenting Magazine, October 2009, p.67
Thursday, October 29, 2009
Chicken and Broccoli Alfredo
This is super fast and easy and much healthier than regular alfredo - esp. if you use the low-fat cream of mushroom.
1/2 of 16 oz pkg linguine
1 cup fresh or frozen broccoli florets
2 TB butter
1 lb boneless, skinless chicken breasts cut into bite sized pieces
1 can condensed cream of mushroom soup
1/2 cup milk
1/2 cup parmesan
s/p
1. Prepare linguine according to package directions. Add broccoli during last 4 min. of cooking time. Drain well.
2. Heat butter in 10" skillet over medium high heat. Add chicken and cook until well browned, stirring often.
3. Stir soup, milk, cheese, s/p and linguine & broccoli into skillet. Cook until mixture is hot and bubbling. Serve with additional parmesan cheese.
Source: CampbellsKitchen.com
1/2 of 16 oz pkg linguine
1 cup fresh or frozen broccoli florets
2 TB butter
1 lb boneless, skinless chicken breasts cut into bite sized pieces
1 can condensed cream of mushroom soup
1/2 cup milk
1/2 cup parmesan
s/p
1. Prepare linguine according to package directions. Add broccoli during last 4 min. of cooking time. Drain well.
2. Heat butter in 10" skillet over medium high heat. Add chicken and cook until well browned, stirring often.
3. Stir soup, milk, cheese, s/p and linguine & broccoli into skillet. Cook until mixture is hot and bubbling. Serve with additional parmesan cheese.
Source: CampbellsKitchen.com
Tuesday, October 27, 2009
Chicken Roll-ups
It's good b/c its butter, but its not like you are eating this every week, so give it a try.
Ingredients
1/4 cup all-purpose flour
3/4 cup plain bread crumbs
2 eggs
4 ounces smoked mozzarella, cut into 6 pieces about 2 inches long
6 boneless, skinless, thin-sliced chicken breasts (about 4 ounces each), pounded out to 1/4-inch thickness
3/4 cup (1-1/2 sticks) unsalted butter
1 teaspoon dried parsley
3/4 teaspoon dried thyme
1/4 plus 1/8 teaspoon salt
1/2 cup dry white wine (I used apple juice)
3/4 pound dried angel hair pasta
1/4 cup grated Parmesan cheese
Directions
1. Heat oven to 350°. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2. Place flour and bread crumbs in separate shallow plates. Beat eggs in a medium-size bowl.
3. Place a piece of mozzarella on one short end of each chicken breast and roll up tightly. Tuck loose ends in.
4. Coat each chicken roll with flour, dip in the egg and roll in the bread crumbs. Place seam-side down in prepared dish. (I had to use toothpicks to hold it together)
5. Melt butter in a small saucepan and stir in parsley, thyme and 1/4 teaspoon of the salt. Pour mixture over the chicken rolls. Bake at 350° for 15 minutes. Pour wine over the chicken and bake for an additional 25 minutes.
6. Meanwhile, prepare angel hair pasta following package directions. Drain and place in large serving bowl.
7. Remove chicken from baking dish and place on serving platter. Season with remaining 1/8 teaspoon salt. Pour butter-and-wine mixture from baking dish over pasta and toss with Parmesan cheese. Serve immediately.
Source: Family Circle November 2009, page 182
Ingredients
1/4 cup all-purpose flour
3/4 cup plain bread crumbs
2 eggs
4 ounces smoked mozzarella, cut into 6 pieces about 2 inches long
6 boneless, skinless, thin-sliced chicken breasts (about 4 ounces each), pounded out to 1/4-inch thickness
3/4 cup (1-1/2 sticks) unsalted butter
1 teaspoon dried parsley
3/4 teaspoon dried thyme
1/4 plus 1/8 teaspoon salt
1/2 cup dry white wine (I used apple juice)
3/4 pound dried angel hair pasta
1/4 cup grated Parmesan cheese
Directions
1. Heat oven to 350°. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2. Place flour and bread crumbs in separate shallow plates. Beat eggs in a medium-size bowl.
3. Place a piece of mozzarella on one short end of each chicken breast and roll up tightly. Tuck loose ends in.
4. Coat each chicken roll with flour, dip in the egg and roll in the bread crumbs. Place seam-side down in prepared dish. (I had to use toothpicks to hold it together)
5. Melt butter in a small saucepan and stir in parsley, thyme and 1/4 teaspoon of the salt. Pour mixture over the chicken rolls. Bake at 350° for 15 minutes. Pour wine over the chicken and bake for an additional 25 minutes.
6. Meanwhile, prepare angel hair pasta following package directions. Drain and place in large serving bowl.
7. Remove chicken from baking dish and place on serving platter. Season with remaining 1/8 teaspoon salt. Pour butter-and-wine mixture from baking dish over pasta and toss with Parmesan cheese. Serve immediately.
Source: Family Circle November 2009, page 182
Thursday, October 22, 2009
Double-Stuffed Chicken Breasts
1/2 cup small shell pasta1/2 cup shredded mozzarella cheese
1/2 cup ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup coarsely chopped flat-leaf parsley
Salt
2 large eggs
2/3 cup breadcrumbs
Four 8- to 10-ounce chicken breasts
3 cups store-bought marinara sauce
Directions:
1. Preheat the oven to 350°. Line a baking sheet with parchment paper. In a pot of boiling, salted water, cook the pasta for 4 minutes; drain and rinse with cold water. Transfer to a bowl and add the mozzarella, ricotta, parmesan and 1/4 cup parsley; season with salt.
2. In a shallow bowl, beat the eggs. Place the breadcrumbs in another shallow bowl.
3.Stuff the pasta-cheese mixture under the skin of each chicken breast. Dip the stuffed chicken breasts in the eggs, roll in the breadcrumbs, then place skin side up on the prepared pan.
4.Bake until an instant-read thermometer inserted in the breast registers 165°, about 50 minutes.
5.Meanwhile, in a saucepan, heat the marinara sauce. Serve each breast on a bed of sauce, topped with 1 tablespoon parsley.
I used skinless chicken. I think next time I would leave out the pasta, didn't really add much since it didn't really taste like anything, just filler.
Source: Every Day with Rachael Ray October 2009 page 110
Tuesday, October 20, 2009
Chicken Tacos with Spicy Grape Salsa
I wasn't sure about this one, but I tried it anyway and even the kids ate it. Justin added hot sauce and we added some sour cream between the chicken and the salsa to hold it all together and give it some extra moisture.
3 cups seedless red grapes (about 1 1/2 pounds), chopped
1 red onion, finely chopped
1 to 2 jalapeño chiles, seeded and finely chopped
1/2 cup chopped cilantro
Juice of 1 lime
Salt and pepper
One 12-count package taco shells
One 2 1/2-pound rotisserie chicken, skin discarded and meat shredded
1 red onion, finely chopped
1 to 2 jalapeño chiles, seeded and finely chopped
1/2 cup chopped cilantro
Juice of 1 lime
Salt and pepper
One 12-count package taco shells
One 2 1/2-pound rotisserie chicken, skin discarded and meat shredded
Directions:
1.Preheat the oven to 350°. In a medium bowl, combine the grapes, onion, jalapeño, cilantro and lime juice. Season with salt and pepper.
1.Preheat the oven to 350°. In a medium bowl, combine the grapes, onion, jalapeño, cilantro and lime juice. Season with salt and pepper.
2.Place the taco shells on a baking sheet and heat in the oven for 3 to 4 minutes. Place the chicken in a medium bowl and microwave at high power until warmed through, about 30 seconds; stir in 1/2 cup grape salsa.
3. Divide the chicken mixture among the 12 taco shells and top with more grape salsa.
Friday, October 16, 2009
Chicken Tips
My little brother, who went to a (real) culinary school and works in a fancy restaurant, gave me an excellent tip when I was complaining about how I hate shredding chicken one day. So that is where this post comes from and I'll get to the tip later...
I wanted to use his tip and save myself some time/effort when its time to make dinner b/c 5:00 is the worst time to be making dinner b/c the kids are whiny and hungry and you're trying to get dinner on the table. It seems like I'm always defrosting chicken and chopping it up last minute or boiling it and tediously shredding it.
So I went to Sam's Club, and bought two 6 lb packages of fresh, boneless, skinless chicken breasts for $1.97/lb which is pretty good. I'll be honest, it did sit in my fridge for 3 days before I got to it, but now that its done I feel so accomplished and domestic and prepared for about 15 dinners!
I trimmed and cubed the chicken from one package and put it in Ziploc freezer bags - 1 lb per bag since most recipes seem to call for 1 lb of chicken. Label it, date it, and put it in the freezer. Even though the package said 6 lbs, I only got five 1 lb bags out of it...so either my scale is off or theirs is. ? Oh well, that's chicken ready to go in the skillet for 5 meals!
While I was doing that, I had the chicken from the other package boiling in some water on the stove. I also trimmed the extra fat off those breasts before throwing them in. Once they were cooked through I took them out of the water with tongs (don't pour the water down the drain!) and let them cool on a plate for about 10 minutes. And here is my brother's tip: Instead of shredding them with a fork or your fingers, which takes FOREVER, put them in your Kitchen Aid with the paddle attachment and turn it on low speed! So much easier! I hate shredding chicken! I wish I had known this a long time ago or been taught it at my (not quite real) culinary school. Anyway, so then I packaged the shredded chicken in freezer bags - 2 cups per bag. And now I have shredded chicken ready to go for another 5 meals!
Those cans and boxes of chicken stock/broth aren't very cheap - so don't throw out the water from boiling your chicken! I supplemented mine with a couple tsp. of chicken bouillion powder, let it cool, then strained it into a pitcher. Once it was cool enough, I measured put 2 cups for each freezer bag and put those in the freezer too. So now I have chicken broth for 5 meals!
Yes, this was a little time consuming, but it will save me time and mess later when the kids are whining and hungry. Flatten out the contents of the bags before freezing them so they will defrost faster (and fit better in your freezer). And if you can find chicken for a really good price, this is a great way to stock up!
I wanted to use his tip and save myself some time/effort when its time to make dinner b/c 5:00 is the worst time to be making dinner b/c the kids are whiny and hungry and you're trying to get dinner on the table. It seems like I'm always defrosting chicken and chopping it up last minute or boiling it and tediously shredding it.
So I went to Sam's Club, and bought two 6 lb packages of fresh, boneless, skinless chicken breasts for $1.97/lb which is pretty good. I'll be honest, it did sit in my fridge for 3 days before I got to it, but now that its done I feel so accomplished and domestic and prepared for about 15 dinners!
I trimmed and cubed the chicken from one package and put it in Ziploc freezer bags - 1 lb per bag since most recipes seem to call for 1 lb of chicken. Label it, date it, and put it in the freezer. Even though the package said 6 lbs, I only got five 1 lb bags out of it...so either my scale is off or theirs is. ? Oh well, that's chicken ready to go in the skillet for 5 meals!
While I was doing that, I had the chicken from the other package boiling in some water on the stove. I also trimmed the extra fat off those breasts before throwing them in. Once they were cooked through I took them out of the water with tongs (don't pour the water down the drain!) and let them cool on a plate for about 10 minutes. And here is my brother's tip: Instead of shredding them with a fork or your fingers, which takes FOREVER, put them in your Kitchen Aid with the paddle attachment and turn it on low speed! So much easier! I hate shredding chicken! I wish I had known this a long time ago or been taught it at my (not quite real) culinary school. Anyway, so then I packaged the shredded chicken in freezer bags - 2 cups per bag. And now I have shredded chicken ready to go for another 5 meals!
Those cans and boxes of chicken stock/broth aren't very cheap - so don't throw out the water from boiling your chicken! I supplemented mine with a couple tsp. of chicken bouillion powder, let it cool, then strained it into a pitcher. Once it was cool enough, I measured put 2 cups for each freezer bag and put those in the freezer too. So now I have chicken broth for 5 meals!
Yes, this was a little time consuming, but it will save me time and mess later when the kids are whining and hungry. Flatten out the contents of the bags before freezing them so they will defrost faster (and fit better in your freezer). And if you can find chicken for a really good price, this is a great way to stock up!
Wednesday, October 7, 2009
Creamy Chicken and Rice Soup
2 TB extra virgin olive oil
1 lb boneless skinless chicken thighs
s/p
3 carrots, sliced crosswise
1/2 cup long grain rice, rinsed
16 oz pkg frozen black-eyed peas, thawed
32 oz (4 cups) chicken broth
9 oz pkg frozen creamed spinach, thawed
1. In large pot heat the olive oil over med-high heat. Season the chicken with s/p. Add to the pot and cook, stirring, until golden 6-8 minutes; transfer to a plate. Add carrots, rice and beans, scraping up any browned bits, for 1 minute, then stir in chicken broth and 2 cups water. Bring to a simmer until rice and beans are tender, about 20 minutes.
2. Meanwhile, shred the chicken. Add to the soup along with the creamed spinach and cook for 5 minutes; season with s/p. Serve with baguette, rolls, or bread.
Cut calories by using chicken breasts instead of thighs and plain frozen spinach instead of creamed.
Source: Everyday with Rachael Ray October 2009
What I did: I did use chicken breasts and I grilled them on the George Foreman instead of cooking them in the pan and then shredded them. So you can use whatever shredded chicken - however you like to do it, and just start out with the carrots and beans and rice in the pot. It seems like anytime I try to cook it in a pan like that it just gets burned on the outside and still raw in the middle, so for me this was simpler. Justin is not really a fan of soups, but he complimented me on this one. And it's pretty hearty, not too soup-y.
Friday, April 10, 2009
Meals for the week
Here are the new recipes for this week
Grilled Mexican Chicken Burgers (recipe here)
Spinach Pasta Caesar Salad & breadsticks (recipe here)
Edamame & Mushroom Risotto (recipe below)
Spaghetti
Edamame and Mushroom Risotto
2 TB olive oil
8 oz button mushrooms, trimmed & sliced
1 pound frozen edamame
3 cups vegetable broth mixed with 1 1/2 cups water
1 small onion, peeled and finely chopped
1 1/3 cups arborio rice
1/4 cup white wine (or veg broth)
1/8 tsp pepper
1/2 cup shredded parmesan
1. Heat 1 TB olive oil in large nonstick skillet over med-hi heat. Add mushrooms and cook for 5 minutes, stirring occasionally. Set aside
2. Cook edamame, following package directions. Drain, cool and remove beans from shells. Add beans to mushrooms in skillet, discard shells.
3. Place broth and water in med-size saucepan and bring to a simmer
4. In large saucepan, heat remaining TB oil over med heat. Add onion and cook 5 minutes, stirring occasionally. Add rice and stir until rice is coated with oil. Cook for 1 minutes, stirring.
Add wine and cook until wine is absorbed - about 1 minute.
5. Add 1/2 cup of the simmering broth mixture. Cook over med-low heat, stirring until broth is absorbed. Add remaining broth mixture, 1/2 cup at a time., cooking in the same manner. This should take about 30 minutes.
6.Gently heat mushroooms and edamame. Stir into rice and remove from heat. Stir in the pepper and 1/4 cup of the cheese.
7. Divide among 4 bowls and sprinkle with remaining Parmesan cheese
Source: Family Circle Magazine, 4/1/09, pg 105
Grilled Mexican Chicken Burgers (recipe here)
Spinach Pasta Caesar Salad & breadsticks (recipe here)
Edamame & Mushroom Risotto (recipe below)
Spaghetti
Edamame and Mushroom Risotto
2 TB olive oil
8 oz button mushrooms, trimmed & sliced
1 pound frozen edamame
3 cups vegetable broth mixed with 1 1/2 cups water
1 small onion, peeled and finely chopped
1 1/3 cups arborio rice
1/4 cup white wine (or veg broth)
1/8 tsp pepper
1/2 cup shredded parmesan
1. Heat 1 TB olive oil in large nonstick skillet over med-hi heat. Add mushrooms and cook for 5 minutes, stirring occasionally. Set aside
2. Cook edamame, following package directions. Drain, cool and remove beans from shells. Add beans to mushrooms in skillet, discard shells.
3. Place broth and water in med-size saucepan and bring to a simmer
4. In large saucepan, heat remaining TB oil over med heat. Add onion and cook 5 minutes, stirring occasionally. Add rice and stir until rice is coated with oil. Cook for 1 minutes, stirring.
Add wine and cook until wine is absorbed - about 1 minute.
5. Add 1/2 cup of the simmering broth mixture. Cook over med-low heat, stirring until broth is absorbed. Add remaining broth mixture, 1/2 cup at a time., cooking in the same manner. This should take about 30 minutes.
6.Gently heat mushroooms and edamame. Stir into rice and remove from heat. Stir in the pepper and 1/4 cup of the cheese.
7. Divide among 4 bowls and sprinkle with remaining Parmesan cheese
Source: Family Circle Magazine, 4/1/09, pg 105
Friday, April 3, 2009
April 3-10
Sorry about last week, here are the new recipes I used last week:
Fish Topped Au Gratin Potatoes (not bad, but not that great, so I'm not posting recipe)
Stromboli Recipe here
Chicken Tetrazzini (made with leftovers from storebought rotisserie chicken) Recipe below
The plan for this week:
We still haven't gotten to the frozen lasagna and the pork tacos, so they are still on the list, new items are
Barbecue chicken with mashed potatoes and corn
Creamy chicken and Vegetables with Noodles Recipe here
Chicken Ranch Tacos Recipe here
Honey-sesame Chicken and fried Rice (use Sun Bird brand seasoning packet, look for it near the Asian foods and follow directions)
Spaghetti Sandwiches (recipe below)
I guess we are all about chicken this week!
Chicken Tetrazzini
7 oz spaghetti or linguine noodles
2 cups chicken or turkey broth
2 cups milk
1/2 cup flour
1/4 cup butter
1/2 tsp salt
pepper to taste
2 cups cut up or shredded chicken or turkey
1 cup sliced olives or mushrooms
1 cup shredded cheddar cheese
1. Heat oven to 350. Cook and drain noodles - undercook them a little so they aren't mushy (they will cook in the oven too)
2. Mix broth, milk, flour, butter, S & P, in 3 qt sauce pan. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.
3. Stir in cooked noodles, chicken, olives/mushrooms. Spread in ungreased 2 qt casserole. Sprinkle with cheese.
4. Bake uncovered 25-30 minutes until hot and bubbly. Let stand a few minutes before serving.
Spaghetti Sandwiches
my mom used to make these with leftover spaghetti sauce. They sound a little weird, but they're good!
Bread
Mozzarella cheese (sliced or shredded)
eggs
milk
spaghetti sauce
1. Mix up eggs and milk just like you would for french toast, but without the cinnamon & vanilla, etc.
2. Dip one side of a piece of bread in the egg mixture, place on hot griddle egg-side down. Top with mozzarella. Dip another piece of bread and place it on top of the mozzarella, egg-side up. Flip the sandwich when one side is cooked and cheese is starting to melt. Cook other side until golden brown and cheese is melted.
3. Serve with hot spaghetti sauce on top.
Fish Topped Au Gratin Potatoes (not bad, but not that great, so I'm not posting recipe)
Stromboli Recipe here
Chicken Tetrazzini (made with leftovers from storebought rotisserie chicken) Recipe below
The plan for this week:
We still haven't gotten to the frozen lasagna and the pork tacos, so they are still on the list, new items are
Barbecue chicken with mashed potatoes and corn
Creamy chicken and Vegetables with Noodles Recipe here
Chicken Ranch Tacos Recipe here
Honey-sesame Chicken and fried Rice (use Sun Bird brand seasoning packet, look for it near the Asian foods and follow directions)
Spaghetti Sandwiches (recipe below)
I guess we are all about chicken this week!
Chicken Tetrazzini
7 oz spaghetti or linguine noodles
2 cups chicken or turkey broth
2 cups milk
1/2 cup flour
1/4 cup butter
1/2 tsp salt
pepper to taste
2 cups cut up or shredded chicken or turkey
1 cup sliced olives or mushrooms
1 cup shredded cheddar cheese
1. Heat oven to 350. Cook and drain noodles - undercook them a little so they aren't mushy (they will cook in the oven too)
2. Mix broth, milk, flour, butter, S & P, in 3 qt sauce pan. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.
3. Stir in cooked noodles, chicken, olives/mushrooms. Spread in ungreased 2 qt casserole. Sprinkle with cheese.
4. Bake uncovered 25-30 minutes until hot and bubbly. Let stand a few minutes before serving.
Spaghetti Sandwiches
my mom used to make these with leftover spaghetti sauce. They sound a little weird, but they're good!
Bread
Mozzarella cheese (sliced or shredded)
eggs
milk
spaghetti sauce
1. Mix up eggs and milk just like you would for french toast, but without the cinnamon & vanilla, etc.
2. Dip one side of a piece of bread in the egg mixture, place on hot griddle egg-side down. Top with mozzarella. Dip another piece of bread and place it on top of the mozzarella, egg-side up. Flip the sandwich when one side is cooked and cheese is starting to melt. Cook other side until golden brown and cheese is melted.
3. Serve with hot spaghetti sauce on top.
Thursday, February 5, 2009
Shortcut Chicken Cordon Bleu
This definitely is not fancy, but its quick & easy & my kids eat it.
2 boneless, skinless chicken breasts
1/2 cup ham, small cubes
1 can cream of chicken soup
1/2 cup or more milk
1/2 cup shredded swiss cheese
egg noodles, cooked & drained
1. cut chicken breasts in small chunks and cook in a skillet. Remove from pan & set aside.
2. Put cream of chicken soup in skillet over med-high heat and whisk in milk until desired consistency. Simmer 5 min. Stir in cheese, chicken breasts & ham.
3. Serve over egg noodles
What I do: you can use leftover ham or I get 2 slices from the deli, cut thick and then I chop it up. I also add some peas.
2 boneless, skinless chicken breasts
1/2 cup ham, small cubes
1 can cream of chicken soup
1/2 cup or more milk
1/2 cup shredded swiss cheese
egg noodles, cooked & drained
1. cut chicken breasts in small chunks and cook in a skillet. Remove from pan & set aside.
2. Put cream of chicken soup in skillet over med-high heat and whisk in milk until desired consistency. Simmer 5 min. Stir in cheese, chicken breasts & ham.
3. Serve over egg noodles
What I do: you can use leftover ham or I get 2 slices from the deli, cut thick and then I chop it up. I also add some peas.
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