Chicken and Leek Stroganoff

Cooking food from scratch — that's what I like to do. Although I haven't been good at keeping things fresh lately...but small steps will help me get back into my cooking groove.

I recently found my groove when I picked up this cookbook. After flipping through it I immediately felt inspired and ready to get back into the game. Jamie Oliver is our real-life Ratatouille's Gusteau "Anyone can cook!" His recipes are easy and fresh = healthy. I don't think I'll be rifling through cookbooks for awhile dreaming of the perfect dinner...this cookbook will do.

My first recipe was for Chicken and Leek Stroganoff and we loved it...I've made it twice actually (it's so easy to prepare).

 

What You'll Need

sea salt

1/4 cup long grain or basmati rice (I used basmati)
1 large leek

a big handful of crimini or oyster mushrooms (I used pre-sliced white mushrooms)

2 chicken breasts
olive oil

a pat of butter

a glass of white wine

freshly ground black pepper

a bunch of fresh parsley

1 3/4 cups heavy cream

1 lemon (I tried both lime and lemon and found that lime added a better flavor)


What To Do

1. Pour boiling water from the kettle into a 2 quart saucepan, place on a high heat and add a pinch of sea salt. Add your rice, bring back to a boil, then turn the heat down slightly. Cook for the length of time given in the instructions on the package.
2. Cut both ends off the leek, quarter lengthwise, slice across thinly, then wash well under running water. Slice the mushrooms. Slice the chicken breasts into little finger-size pieces.
3. Put a large frying pan on a high heat and add a good lug of olive oil and a pat of butter. Add the leek to the pan with the white wine, a small glass of water, and a good pinch of salt and pepper. Let it bubble away for 5 minutes, covered loosely with a piece of aluminum foil. Meanwhile, finely chop the parsley, stalks and all. Remove the foil and add the chicken strips, most of the parsley, the cream, and the mushrooms. Stir, bring back to a boil, then turn the heat down to medium and simmer for 10 minutes. 
4. Drain your rice. Just before serving, cut your lemon in half and squeeze the juice of one half into the stroganoff. Season to taste.
5. Spoon some rice onto each plate and top with the stroganoff. Scatter with the rest of the chopped parsley. Serve with the other lemon half, cut into wedges.

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Sesame Chicken Stir-Fry

I got this from the $5 dinner website.  This website has had some wonderful recipes for very little money, that is if you are a couponer.  Which I am learning the art of and doing better at grocery shopping.  We thought this was VERY GOOD!  I think as a family we all agreed that it would taste better with rice.  Which is something we always have on hand.  The rice noodles were a nice change.  You never know how you will like something unless you try it the way it is and then make it to your tastes. 

Ingredients
2 cups cooked, shredded chicken
1 package Thai Kitchen Sesame Rice Noodles
1 package frozen stir-fry vegetable
*Package included sesame oil, rice noodles and seasoning. If I were to make this without the package, I would have use 1 Tbsp sesame or peanut oil, 2 Tbsp sesames, 2 Tbsp chopped peanuts, 2 Tbsp soy sauce, 1 tsp each of garlic powder, onion powder and salt and pepper to taste, in place of the seasonings that came with the package. 
Directions
1. Follow the directions on the box to cook the rice noodles in a large skillet or wok, set aside once cooked.
2. In the same large skillet or wok, stirfry the frozen vegetables, the cooked chicken and the seasonings in some oil.  Add in the cooked rice noodles and stirfry for 3-4 more minutes.
3. Serve Sesame Chicken Stir-fry.

I have a hard time finding the Thai Kitchen Sesame Rice Noodles in my grocery store.  So I just get the regular kind.  I did use the recipe that she had suggested for my noodles and turned out great.  I did add a little more Sesame Oil b/c I did not have any peanuts or sesames.  It seasoned the chicken very nicely.  We then added a little more Low Sodium soy sauce.  Over all this is a dish that I will be making again.  This is a print out and goes in the recipe box.  Can you tell we enjoy Chinese food?  We have to, seeing as we have a cute little daughter from China.  :-)

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Chipotle chicken salad tacos

Rick Bayless is a genius. At least, that's what we think in our house. He has made great strides in introducing the U.S. to really authentic Mexican food, and he's also been a prominent advocate of the locavore movement in Chicago and throughout the country.

But as much as he teaches traditional techniques and dishes, he puts fresh, contemporary twists on these same dishes.

Like chipotle chicken salad tacos.

Have you ever had tacos filled with cabbage? I hadn't, before I tried this recipe. And I certainly wouldn't have thought of combining cabbage and carrots with a smoky chipotle balsamic vinaigrette.

But . . . wow! It's amazing. Taste it for yourself with some local carrots and cabbage.

Chipotle chicken salad tacos

2 tablespoons balsamic vinegar

1/3 cup olive oil

2 canned chipotle chiles en adobo, finely chopped

salt to taste

1/2 small head Napa cabbage, thinly sliced (about 2 1/2 cups)

1 large carrot, peeled and chopped into 1/4-inch pieces

1 small candy onion (or red onion)

1/4 cup chopped fresh cilantro

1 1/2 cups coarsely chopped cooked chicken (I cooked mine in the crockpot last week and froze the chopped meat)

1 large ripe avocado, peeled, pitted and cut into cubes

1/3 cup coarsely grated pecorino romano cheese (or queso añejo or Parmesan)

12 to 16 warm, fresh corn tortillas (we made our own with Maseca!)

In a large bowl, whisk together the vinegar, olive oil, and chipotles. Season generously with salt. Add the cabbage, carrot, chicken, onion, and cilantro and toss. Let stand for 15 minutes. (It's best eaten the same day, but you can refrigerate it for a few hours before dinner if that works better with your schedule.)

When you're ready to serve, put the avocado, cheese, and salad on the table with tortillas and let everyone assemble their own chicken salad tacos.

From Mexico One Plate at a Time by Rick Bayless, page 114

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Chicken Korma

I am a creature of habit, and one of the areas in which this is visible is my ordering habits in restaurants. When I find something I like, I stick with it. After all, wouldn't it be a shame to launch out and try something new and not like it, when I could have ordered what I know I like and been perfectly content? :)

Because of my habit of ordering what I know I like, Chicken Korma is what I ALWAYS get when we go to a certain Indian restaurant in our town; but we don't go there very often so I decided to look for a Chicken Korma recipe to make at home. I found one on Food Network, and I'll definitely be making this again! That ol' creature-of-habit thing is cropping up again. :)

What You Need

4 tbsp. vegetable oil

1 onion, chopped

2 cloves garlic, chopped

1/2 tsp. julienned ginger

1 tsp. salt

1 tsp. turmeric

1 tsp. ground cumin

1 pound chicken, cooked

1 c. water

1 & 1/2 tsp. garam masala, or to taste

1/4 pint heavy cream

2 tsp. finely chopped coriander

What You Do

Heat oil in large deep frying pan, adding chopped onions, and fry for 4-5 minutes on a medium heat until the onions are slightly brown. Add the garlic and ginger and cook for a further 1-2 minutes. Add the salt, turmeric, and ground cumin.

Turn up the heat and further cook for another minute, then add the chicken. It is very crucial that spices are mixed within the pan at this point and stirred to ensure that the chicken cooks with texture and flavor. Add water after stirring the chicken into the spices. Turn down the heat slightly and stir in the garam masala and cream. Cook for a further 5 minutes. Serve sprinkled with green coriander.

* I didn't follow the recipe exactly. For one thing, I used ground ginger, because that's what I had on hand. For another thing, I didn't cook the chicken first, but just cubed the raw chicken and cooked it in the spices. Obviously it took a little longer that way, but otherwise, it worked out fine. I also omitted the coriander because I didn't have any. I served this over my favorite rice: jasmine rice.

Without rice, even the cleverest housewife cannot cook.

~ Chinese proverb

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Honey Chicken Salad

In my opinion this is the perfect chicken salad recipe. I prefer sweet chicken salad with nuts, as opposed to the kind with onion or dill. I can't tell you how many times I have made this for a gathering and every time someone requests the recipe. The recipe is exactly how Southern Living made it. Why mess with perfection?

Honey Chicken Salad

Ingredients:
4 cups chopped cooked chicken
3 celery ribs, diced (about 1 1/2 cups)
1 cup sweetened dried cranberries
1/2 cup chopped pecans, toasted
1 1/2 cups mayonnaise
1/3 cup honey
1/4 teaspoon salt
1/4 teaspoon pepper
Garnish: chopped toasted pecans

How to Make It:
1) Combine first 4 ingredients.
2) Whisk together mayonnaise and next 3 ingredients. Add to chicken mixture, stirring gently until combined. Garnish, if desired.

Yield: 6 servings

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Chicken and Spinach with Parmesan Asiago Cream Sauce

This recipe is partly Giada, partly Olive Garden, and partly my creation. In other words, it's delicious and there are so many different creations you could make with it, which is a great asset for any dish. Since I haven't written it down the 3 or 4 times I've made this, I am hoping this is a close rendition. Thankfully, it's not a science. Here are some of the many options in addition to, or instead of, spinach and red bell pepper: artichokes, sun-dried tomatoes, asparagus, broccoli, diced tomatoes, zucchini, squash, and carrots. Also try shrimp or pancetta in place of chicken.

Chicken and Spinach with Parmesan Asiago Cream Sauce

Ingredients:
2-3 boneless skinless chicken breasts, cubed
3-4 Tbsp. Wildtree grapeseed oil (either natural, butter flavored, or roasted garlic)
1 lb. bowtie pasta
16 oz. fresh spinach
1 1/2 cups half-n-half or heavy cream (to cut the fat, use half milk)
1 Tbsp. minced garlic (or to your liking)
1 cup shredded Asiago cheese
1/4-1/2 cup fresh, shredded Parmesan cheese
1 small red bell pepper, chopped
1/2 cup white wine (optional)

How to Make It:
1) Make pasta according to package. Drain and set aside.
2) Heat 3 Tbsp. grapeseed oil in a large skillet and brown chicken until no longer pink. Remove from skillet and keep warm.
3) Heat remaining tablespoon of grapeseed oil in skillet and add garlic and spinach; cook until mostly wilted. Add cream/milk and season with salt and pepper. Continue cooking until spinach is completely wilted.
4) Add cheeses and chicken. Heat until hot and cheese has melted. Add pasta and mix well.

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Sesame chicken couscous salad

Have you discovered couscous? It's a popular grain dish in the Middle East and North Africa, and it has the versatility of pasta with a shorter cooking time and a delightful light texture. Made from semolina wheat grains coated with flour, couscous is as suited to salads as stews.

This recipe, found on page 50 of Simply In Season (a book you absolutely must have if you have a thriving garden or a CSA share), uses couscous as a base for a crunchy, Asian-inspired vegetable salad that can be served cold or at room temperature.

The only change I made was to use whole wheat couscous instead of the conventional stuff. We eat couscous a lot, and we feel the whole grain version has a much fuller, sweeter flavor. If you can find it, I highly recommend whole wheat couscous.

Sesame chicken couscous salad

Here's the cast of characters:

1 1/2 cups chicken broth

3 teaspoons soy sauce, divided

2 teaspoons sesame oil, divided

1 cup uncooked whole wheat couscous

2 green onions, sliced

1 large red sweet pepper, chopped

1 1/2 cups sugar snap peas or snow peas

3/4 cup broccoli florets

1 cup cooked chicken

1/4 cup lemon juice

2 tablespoons olive oil

1/4 teaspoon pepper

1/4 cup slivered almonds

1 tablespoon sesame seeds

Here's how it plays out:

bine chicken broth, 1 teaspoon soy sauce, and 1 teaspoon sesame oil and bring to a boil. Place couscous in large bowl and stir in boiling liquid. Cover and let stand 7 minutes. Fluff with fork. Stir in green onions and red peppers and refrigerate.

Meanwhile, steam peas 1 minute. Add broccoli and steam 2 more minutes or until crisp-tender. Rinse in cold water and drain. Add steamed vegetables and cooked chicken to couscous mixture and continue to refrigerate.

For the dressing, mix together lemon juice, olive oil, 2 teaspoons soy sauce, pepper, and 1 teaspoon sesame oil. Mix into couscous salad. Just before serving, stir in slivered almonds and sesame seeds.

This is a great summer picnic dish because it's full of summer veggies and it tastes best at room temperature. Happy picnicking!

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Moroccan Chicken

Chicken - you just gotta love it. For versatility, it can't be beat since there are so many ways to fix it. If you're looking for a different twist, try this recipe which is fairly healthy, inexpensive, quick, and easy. I think "easy" is the common denominator in all the recipes I post! :)

What You Need

4 boneless skinless chicken breasts

1 can (15 oz.) chickpeas, rinsed and drained

1 c. chicken broth

1 c. dried apricots (halved) or raisins

1/2 t. salt

1/4 t. black pepper

1/2 t. cinnamon

1/4 t. cumin

What You Do

Preheat oven to 425 degrees F. Combine chickpeas, broth, and apricots or raisins in baking dish. Arrange chicken on top of chickpea mixture. Sprinkle chicken with salt, pepper, cinnamon, and cumin. Cover and bake about 25 minutes until chicken is done.

Food Talk

When was the last time you said somebody didn't know beans about something or said the fog was as thick as pea soup?

We really take the cake when it comes to using foods as a figure of speech. For example, when things go right, they are in apple pie order, and life is a bowl of cherries. But when they go wrong, we're in a pickle.

If a man is important, he's top banana. If he's clumsy, he's butterfingered. If he's cowardly, he's chicken livered. If he's poised, he's cool as a cucumber. If he talks too much, he spills the beans, and if he doesn't talk, he clams up.

Moreover, he doesn't earn money, he earns dough, or he brings home the bacon. If he's working for peanuts, his wife may egg him on to butter up the boss.

If something is good, it's a peach. If it's bad, it's a lemon, or some will say it's just sour grapes.

If you're not worth your salt, you may wind up eating humble pie...and that would be getting your just desserts.

And now, just to ice the cake, I want to say that you may take most of these claims with a grain of salt.

~ from Country Home Cooking

by Marjorie Rohrer

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Poulet rôti à la normande

If there were a blog or a film entitled Dulcimer & Julia -- and I assure you neither is forthcoming anytime soon -- it wouldn't be about me carefully following her recipes to the letter over the course of a year. I am neither disciplined nor obedient enough for that kind of endeavor. Rather, it would consist of me making substitutions, blunders, and shortcuts to try to achieve Julia-esque results with a little less fuss and slightly clearer instructions

So here's my version of her poulet rôti à la normande. Instead of trussing the chicken with a mattress needle, I tied it up modern-home-cook style. And, because I am lazy and I couldn't figure out how to do it safely, I didn't turn the chicken on its side as it roasted. And instead of tarragon and thyme, I seasoned the stuffing with herbes de Provence. Finally, instead of using chicken livers and other organs for stuffing, I used . . . drumroll, please . . . bacon. I know, it may have been overly decadent. But you can't go wrong with bacon.

Or can you?

You should be warned that, although I've simplified this recipe a bit, it still requires some serious basting action. You'll want to make sure that you can stay by the oven for more than an hour, as you will be basting every eight to ten minutes. But the taste is worth it.

Poulet rôti à la normande

Stuffing

1/2 to 3/4 pound bacon (thick-cut or slab bacon would be nice here), cut into chunks

1 shallot or 2 Tbsp green onions

2/3 cup coarse fresh breadcrumbs

4 Tbsp cream cheese

1 Tbsp butter

1 tsp herbes de Provence, or a combination of thyme and tarragon

2-3 Tbsp minced fresh parsley

In a medium skillet over medium heat, cook the bacon. When it's beginning to look somewhat cooked (but not crispy yet), add the shallot or green onions and sauté until softened and slightly brown around the edges. Leaving most of the bacon fat in the skillet, pour the bacon and onion mixture into a mixing bowl. Add the breadcrumbs, cream cheese, 1 Tbsp of the butter, and herbs. Season to taste with salt and pepper.

Chicken

3 pound roaster chicken, whole

2-3 Tbsp butter

several teaspoons of kosher salt

a few pieces of cut-up carrots, celery, and onions (whatever you have on hand)

3 Tbsp chicken stock

1 cup heavy cream

lemon juice to taste

Preheat oven to 425 degrees.

Rub the chicken cavity lightly with salt and loosely fill with the stuffing. Bend and tuck wings behind the chicken's back (when the breast is up, the chicken's back will be resting on the wings). Tie legs together tightly. If any "tail" meat or skin is hanging down, tuck it up under the legs. This will keep moisture (and the stuffing)inside the chicken.

Pat the chicken dry, and rub all over with 1 Tbsp butter, then follow with kosher salt. Place chicken in a roasting pan and scatter cut-up vegetables around it (these will help to flavor the sauce). Roast at 425 degrees for 15 minutes, then reduce oven temperature to 350 degrees and brush with more butter (when juices begin to accumulate in the pan, you can baste with these, but until that happens you need to baste with butter or olive oil).

Continue roasting for 55 to 65 minutes, basting every 8 to 10 minutes. About 10 minutes before the end of the estimated roasted time, begin basting with 2 to 3 tablespoons of cream every 3-4 minutes until the chicken is done. Remove pan from oven and transfer chicken to a carving board. Loosely tent with foil and let chicken rest for at least 10 minutes.

Meanwhile, add chicken stock and bring pan juices to a boil on the stove. Boil rapidly for 2 to 3 minutes, scraping up any brown bits. Just before serving, remove from heat and stir in additional cream (if desired). Add a small amount of lemon juice to taste.

Serve chicken with a small amount of stuffing on the side and sauce poured on top. Sautéed mushrooms and peas are a wonderful accompaniment to this dish.

Adapted from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck

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Greek Chicken Pitas

Easy-breezy. Delicious. Slow cooker. Fabulous leftovers. What more do I need to say?

What you need:
1 onion, diced
3 cloves garlic, minced
1 lb. boneless, skinless chicken breasts, cut into strips (I put the chicken breasts in whole and cut them after they were done.)
1 tsp. lemon-pepper seasoning
1/2 tsp. dried oregano
1/4 tsp. allspice
1/4 cup plain yogurt
1/4 sour cream
1/2 c. cucumber, peeled and diced
Pita bread, halved and split

What to do:
Place onion and garlic in a slow cooker. Sprinkle chicken with seasonings; place in slow cooker. Cover and cook on high setting for six hours (took about five hours in my super-toasty Crock Pot). Stir together yogurt, sour cream, and cucumber in a small bowl; chill. Fill pita halves with chicken and drizzle with yogurt sauce.

We added black olives and feta cheese too -- yum!

Recipe from Gooseberry Patch's Slow-Cooker Recipes.

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Wild Rice and Chicken Casserole

This has become an all time favorite of my family.  Davene had gotten it from a friend of hers and made it for us when I had our youngest last year.  We really enjoyed this recipe and everyone is excited when they know I'm making it for dinner!

6 oz. Wild Rice
1 c. Chicken Broth
10 oz. French Style Green Beans
2 c. cubed, cooked Chicken
1 can Cream of Celery Soup
1/2 c. Mayo
1 can Water Chestnuts, drained (optional)
1 can French Fried Onions-to top with

Prepare wild rice as instructed on the box, replacing one cup of water with one cup of broth.  When rice is completed, combine all the ingredients together, except the french fried onions.  Top with the french fried onions.  Bake at 350 for 35 minutes.

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Chicken Bakes

This is one of those fun and easy recipes that you can alter to your liking. There are a lot of different versions out there — I came up with my own version to fit what I had on hand. Oh, and I used my new favorite seasoning from Costco — Organic No Salt Seasoning — it made everything perfection.


What You'll Need

3-4 cooked chicken breasts - chopped in chopper
1 8oz package of softened cream cheese
1/4 c chopped green onions
1 TBS favorite no salt seasoning
1/4 tsp paprika
1/4 tsp garlic powder
1/8 tsp pepper
1/2 c Parmesan cheese
2 TBS ranch dressing
1TBS lemon juice
1 small head of broccoli - steamed and chopped fine

2 cans big and flaky crescent rolls


What To Do

1. Preheat oven to 375 degrees
2. Boil chicken until it's cooked. With chopper or food processor, finely chop chicken.
3. Add to bowl with the rest of the ingredients and combine well.
4. Unroll crescent roll dough. On a well greased baking sheet take 2 rolls (they are triangle) and connect them together making a rectangle. 
5. Drop spoon fulls of chicken mixture on the center of the rectangles.
6. Fold sides and corners of dough, sealing in the filling. Turn over, seam side down, and place on baking sheet.
7. Bake at 375 for about 15-20 minutes or until golden brown. Keep in mind depending on how you seal the dough, parts of it will be pretty thick so be sure and cook long enough that it won't be doughy. Ick.

**Next time I might add some chopped pimento. Yum!

 I served the Chicken Bakes with French cut green beans.

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Thai Coconut Chicken Soup

There are a lot of reasons to make chicken noodle soup. Maybe you're cold and your tummy needs some warming up?  Or possibly your family has had a bad stomach bug — the kind that makes you not want to eat for-evver. (a recent memory at my house) The one thing that always hits the spot is chicken noodle soup — here's an awesome twist — Thai Coconut Chicken Soup. One alteration I made to this recipe was to add Pad Thai noodles — so necessary and so good!

Oh, and one of the most flavorful parts of this soup is the homemade broth.

What You'll Need

1 quart chicken stock, recipe follows
1 stalk lemon grass, white part only, cracked open with the flat side of a knife
3 kaffir lime leaves, fresh or dried, hand torn (optional)
1 (3-inch) piece fresh ginger, peeled and thinly sliced
2 small Thai chilies, halved lengthwise
2 garlic cloves, crushed
1 (13-ounce) can unsweetened coconut milk
2 tablespoons Thai fish sauce (nam pla)
1 1/2 teaspoons sugar
1 (8-ounce) can straw mushrooms, rinsed
4 limes, juiced (I cut this back to 3 limes)
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground pepper
1/4 cup chopped fresh cilantro leaves



Chicken Stock

1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme leaves
2 bay leaves
1 teaspoon whole black peppercorns

1. Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
2. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
3. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

What To Do

1. Bring the stock to the boil over medium heat in a soup pot. Add the lemon grass, kaffir lime leaves, ginger, chilies, and garlic. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth.
2. Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice, and chicken. Simmer for 5 minutes to heat the chicken through; season with salt and pepper. 
3. To serve, place a generous mound of noodles in each bowl, then top with the hot soup.
4. Garnish with cilantro. Be careful to avoid chewing the lemongrass, ginger, or lime leaves.

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Chicken Imperial

Before I had children, I worked in food sales at Shady Brook Farms, before Cargill took over and it just became turkey sales and not chicken sales.  I got to try a lot of different varieties of turkey and chicken.  This is one of my favorite chicken recipes that I got when I worked at Shady Brook Farms.  It is so easy and requires very little effort.



6 Chicken breasts, boneless/skinless
1-2 sticks of Butter, melted
1/2 tsp Salt
1/2 TBSP Garlic Powder
1/2 c. Parmesan Cheese
1/4 c. Parsley, chopped
1 c. Bread crumbs

Mix all the dry ingredients together in a bowl.  Melt the butter.  Then proceed dipping the chicken in butter, then in dry mixture, then place on 9x13 dish.  Bake at 350 for 45 minutes.

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Chicken Sate with Rice and Peas

Several years ago, my friend Jamie made this meal for lunch when I was visiting her, and I loved it and raved about it until she shared the recipe. Now this is a favorite meal at my house.

If you like Thai food or you're a sucker for peanut sauces (like me), I'm pretty sure you'll really enjoy this dinner.


1 pound boneless, skinless chicken breasts, cut into thin strips
salt and ground black pepper to taste
1/4 cup reduced-sodium chicken broth
1/4 cup reduced-fat creamy peanut butter
1 tbsp. reduced-sodium soy sauce
2 cups instant brown or white rice
1 cup frozen green peas, thawed

Saute chicken in a large, nonstick skillet over medium-high heat until golden brown on all sides and cooked through, about 3-5 minutes. Season with salt and pepper.

In a small saucepan, combine broth, peanut butter, and soy sauce. Simmer 2 minutes, until hot, stirring with a wire whisk.

Cook rice according to package directions. Remove from heat and stir in peas. If desired, season with salt and pepper.

Serve chicken strips with peanut sauce, rice mixture on the side.

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Casserole Queen's Pot Pie

Lisa found this on the Food Network website after watching "Throw Down with Bobby Flay and shared it with me.  We LOVE this recipe and make this if we are ever in the mood for pot pie.  It isn't your normal pot pie, but this recipe will change your mind as to how you really want your pot pie to taste.  Overall this is a very easy recipe to assemble and cook.  Although it may look like a lot of ingredients and too much work, it really isn't.  Which is a plus for those busy moms trying to have a great dinner and not spending all afternoon slaving away in the kitchen.

2 sheet of frozen Puff Pastry (they come in a pack of two)-this is for the pie crust
2 Tbsp Butter
1 Roasted chicken, shredded
2 Tbsp Flour
3/4 tsp Salt
1/2 tsp Dried Tarragon, crushed
1/4 tsp Black Pepper
2 c. Milk
1 c. Heavy Cream
1/3 c. Dry White Wine
1 1/2 c. Peas, blanched
1 1/2 c. Carrots, blanched
2 Potatoes, peeled/diced/boiled
1 egg plus 1 Tbsp Milk for egg wash, to brush on top of the pot pie

Melt the butter and add all rest of the ingredients together.  I simmer for about 10-15 minutes.  After the mixture is done, set that aside.  Take your puff pastry and lay them out.  I found it helpful to let them warm to room temperature a little bit.  That way I could roll out them out easier.  I roll out both sheets from the box.  Then I put one on the bottom and make a nice pie crust.  Then I place the other one on the top and seal the top & bottom together.  Cut a ventilation hole in the top before putting in to bake.  Bake at 425 for 30-45 minutes.  Enjoy!

My alterations:  I recently did not have a roasted chicken, so I used boneless, skinless chicken breast and shredded that.  I know Lisa says that the wine makes it, but I have yet to remember to get wine at the grocery store and have not added this to my recipe.  I can say that it is heavenly without it.  :-)  If you have mixed veggies, then put those in.  It is the flavor of all the spices that make this pot pie to die for.  Another note:  I found that 425 burned my pot pie.  So I cut the temperature back to 350 and that worked better.  I am still playing with the temperature/time and hoping to get it just right.

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Sauteed Chicken Breasts with Pineapple and Jalapeno Chilies

Alright, so this wasn't the best or tastiest dish that I ever made. It didn't have nearly enough "kick" for my taste. Perhaps I don't know to buy jalapenos?

But, even with more sweet than spice, my husband and I both thought it was good enough to share. (If you try this and have success "taking it up a notch," please share a comment about how you did it!)

What you need:
4 boneless, skinless chicken breasts (about 1 1/4 pounds)
1/4 cup all-purpose flour
1 tsp. salt
1/2 tsp. ground black pepper
1 tbsp. extra virgin olive oil
1 tbsp. butter
12-ounce package of fresh pineapple chunks (1 3/4 cups)
1/2 cup orange juice
1/2 tsp. cornstarch
1 tbsp. brown sugar
2 jalapeno chilies, seeded and minced
2 cloves garlic, minced
2 tbsps. chopped cilantro (not big fans at our house, so I omitted this)

Arrange chicken breasts in a single layer on work surface and cover with plastic wrap. Using a heavy skillet or rolling pin, pound them until flattened to about 1/2 inch thick.

In a shallow dish, combine the flour, salt, and pepper. Dredge both sides of each breast in the seasoned flour.

In a large nonstick skillet over medium-high, heat the oil and butter. Add the chicken breasts and cook until they are well browned on both sides and no longer pink at the center, about 4 minutes per side. Transfer them to a plate and cover with foil to keep warm. Do not clean the skillet.

While the chicken breasts are cooking, drain the juice from the pineapple into a measuring cup. Add enough orange juice to total 3/4 cup. Stir in the cornstarch, then set aside.

Return the skillet to the stove over medium-low. Add the drained pineapple and brown sugar. Cook, stirring constantly, until the pineapple begins to brown, 3 to 4 minutes. Add the chilies and garlic and stir until the garlic is beginning to color, 1 to 2 minutes.

Stir in the reserved juice. Bring the sauce to a simmer and cook until thickened and reduced slightly, 4 to 5 minutes. Stir in the cilantro, then serve, spooned over the chicken breasts.

Recipe from the February 17, 2010 Harrisburg Patriot-News.

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BBQ Chicken

This is one of my favorite go-to recipes. It takes about 10 minutes to get everything prepared and into the crock pot. Oh yes. The amazing crock pot! Now, I like to use Kansas City style sauce, but if you can't find that, Bull's Eye has a great variety of sauces depending on what BBQ flavoring you're wanting to achieve — whether it be Hickory Smoke or Sweet and Tangy — they've got you covered!



What You'll Need

6 chicken breast halves
1 12oz bottle BBQ sauce
1/4 c brown sugar
1/2 c submarine sandwich oil*
1 med onion chopped
1 TBS garlic powder
2 TBS Worcestershire sauce

*or you can substitute Italian salad dressing


What to do

1. Place chicken in slow cooker.
2. In a separate bowl mix BBQ sauce with brown sugar, sandwich oil, onion, garlic powder, and Worcestershire sauce. Pour over chicken.
3. Cover and cook low for 6-8hrs.
4. Around the 5th hour take a fork and shred all the chicken...then let it cook for a couple more hours and soak up all the bbq goodness.

PS. this also makes great leftovers!!

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Curried Chicken

This was a family favorite growing up and now is a family favorite in my household.  It came from the More With Less Cookbook.

Saute in heavy deep skillet or kettle:
2 Tbsp fat, oil, or shortening
2 Onions, finely chopped
1-2 cloves of garlic, minced

Blend in a small bowl:
2 Tbsp Lemon Juice or Vinegar
2-4 tsp Curry Powder

Stir curry mixture into sauteed onions and fry lightly 1-2 minutes. Add one of the following:
1-3 lb Chicken fryer, cut into 12-15 pieces
2 lbs Beef, cut into 1" chunks
2 lbs. Mutton, cut into 1" chunks
2 lbs. boneless fish, cut into chunks
3 c. any leftover cooked diced meat
2 lbs. meatballs, browned

Stir fry briefly to coat meat with spices.  Add:
1 c. Tomato Sauce or juice
1 tsp. Salt
1-2 c. Broth or Water

Bring to a boil, reduce heat, cover, and simmer about 2-3 hours for beef & mutton, 1 1/2 hours for chicken, 20 minutes for fish and cooked meats.  Add more liquid during cooking as needed for thin stew consistency.  Thicken slightly with flour just before serving, if desired.

Serve with hot steamed rice and, if desired, a selection of the following condiments placed in small bowls:
-peanuts
-sunflower seeds
-coconut
-chopped scallions, onions, tomatoes, green peppers
-pineapple tidbits
-diced apples
-raisins
-banana slices
-chopped hard-cooked eggs

Alterations:  I usually just use 12 boneless, skinless, chicken breasts as my meat b/c I always have this on hand.  I cut them into pieces and boil them in water before I start everything else.

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Cha Cha's White Chicken Chili

I found this recipe on allrecipes.com.  My family has really enjoyed this, even my meat lovin' hubby.  I will post some alterations below.

1 Tbsp Olive Oil
1 Onion, chopped
3 cloves Garlic, crushed
2 oz.-chopped Green Chile Peppers
2 tsp. Ground Cumin
1 tsp. Dried Oregano
1/2 tsp. Cayenne Pepper, ground
2 (14.5) cans of Chicken Broth
3 c. chopped/cooked Chicken breasts
3 (15 oz.) cans of White Beans
Shredded Monterey Jack/Cheddar Cheese

Take olive oil and oil and cook till onions are tender.  Then add garlic, chile peppers, cumin, oregano, & cayenne pepper.  Cook till tender.  Then mix in the broth, chicken, and white beans and simmer 15 or more minutes.  Right before serving, top each person's bowl with cheese.

Ceci's alterations:  My family does not care for how spicy the cayenne makes it.  I just put a pinch in, which is just the right amount for our family.  So use the cayenne pepper according to the tastes of your family.  Overall a VERY GOOD soup!!!

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