A blend of recipes! Prepare everything ahead of time, because it will go very quickly once you begin.
3/4 c. cashews
1-1/2 c. water
3 T. cornstarch
1/2 c. to 3/4 c. hoisin sauce
6 T. soy sauce
1 t. ground ginger
2 lbs. boneless skinless chicken thighs, cut in 1" pieces
1/2 t. salt
1/2 t. pepper
1 T. oil
6 cloves garlic, sliced
4 - 6 green onions, sliced
1/4 c. rice vinegar
2 t. sesame oil
Preheat oven to 350. Place cashews on a baking sheet in a single layer. Toast in oven until fragrant, about 6 mins. Set aside; they will crisp as they cool.
Meanwhile, prepare sauce. In a small bowl, whisk water, cornstarch, hoisin, soy sauce, and ginger. Set aside.
Sprinkle chicken with salt and pepper. Heat 1 T. oil in large skillet over very high heat until hot. Add half of chicken to pan and stir fry until lightly browned, about three minutes. (Don't have to cook all the way through yet.) Transfer to bowl. Add second half of chicken, and as it cooks, add garlic and scallions, again until chicken is lightly browned. Be careful to not burn garlic.
Return first batch of chicken to pan. Turn heat down to medium, and add rice vinegar. Cook until evaporated, about 1 minute. Add sauce mixture to chicken, cook and stir occasionally until chicken cooked through and sauce is thick, about 2 minutes. Add cashews, remove from heat, and add sesame oil.
Serve over rice. Makes 5-6 servings.
Showing posts with label Recipes - Main Dish - Chicken. Show all posts
Showing posts with label Recipes - Main Dish - Chicken. Show all posts
Sunday, March 01, 2020
Monday, November 20, 2017
Chicken Swiss Casserole recipe
For as long as I've been making some of these things, I'm always surprised to find what recipes haven't made it here! I've been making this since before Trevor was born. It's easy to pull together, delicious, and we even used to serve it often for company. It's nice, warm comfort food.
CHICKEN SWISS CASSEROLE
1 package boneless skinless chicken breasts
sliced swiss cheese
2 cans cream of mushroom soup
2/3 c. white wine
sliced mushrooms (to taste)
1 box Stove Top Stuffing Mix
1/4 c. melted butter
Cut each breast into 6 or so pieces. Lay swiss cheese on each piece. Evenly scatter with sliced mushrooms. Mix soup and white wine, pour over all, smoothing with back of spoon to make sure all cheese and chicken is covered in sauce. Sprinkle with entire package of Stove Top. Drizzle melter butter over all.
Bake at 350 for 45-60 mins. If top starts getting too brown, cover with foil for remainder of cooking time. Serve with noodles or rice.
CHICKEN SWISS CASSEROLE
1 package boneless skinless chicken breasts
sliced swiss cheese
2 cans cream of mushroom soup
2/3 c. white wine
sliced mushrooms (to taste)
1 box Stove Top Stuffing Mix
1/4 c. melted butter
Cut each breast into 6 or so pieces. Lay swiss cheese on each piece. Evenly scatter with sliced mushrooms. Mix soup and white wine, pour over all, smoothing with back of spoon to make sure all cheese and chicken is covered in sauce. Sprinkle with entire package of Stove Top. Drizzle melter butter over all.
Bake at 350 for 45-60 mins. If top starts getting too brown, cover with foil for remainder of cooking time. Serve with noodles or rice.
Sunday, October 11, 2015
Recipe: Chicken and Dumplings
For two and a half decades, Robert has talked about his love for chicken and dumplings. He remembers the soft dumplings in his mom's pot roast as a kid. It's always been his usual dinner order at Cracker Barrel. He's long suggested I try to make dumplings.
I've never had a dumpling. I don't know what they are. Cracker Barrel's are curious flat squares, not the puffy softness he's described. So I've never made the attempt.
Nicole at work doesn't cook--except for chicken and dumplings. I told her of my fascination with this mysterious food, and after sending me a picture of her dinner, she shared her recipe.
And it worked! If it were up to me, I'd make the broth without the cream soup, but hey, if it were up to me, I've already proven it wouldn't happen.
Robert was happy. Very happy. Trevor called it soup. He liked it much better the second day. Leftovers, including dumplings, somehow work in this magical comfort food.
NICOLE'S CHICKEN AND DUMPLINGS
3 boneless chicken breasts
4 c. of chicken broth
10.5 oz. can of cream of chicken (I've only had cream of mushroom on hand)
+ 2 soup cans of water
1/2 c. milk
2 T. cornstarch
pepper
Dumplings:
2 c. Bisquick
2/3 c. milk
Stir broth, soup and water together well in pan. Add chicken. Bring to boil, then cover and simmer for 8 minutes until cooked through. Remove from heat, let cool for a few minutes, remove chicken, and shred. Return chicken to pot.
Mix a little of the milk into the cornstarch, and then stir into the pot. Add the rest of the milk.
Prepare the dumplings according to the box directions. It's really important to get the broth hot enough before adding the dumplings.
And it's done. Magic in a pot. To your table. In your grateful husband. And they lived happily ever after.
I've never had a dumpling. I don't know what they are. Cracker Barrel's are curious flat squares, not the puffy softness he's described. So I've never made the attempt.
Nicole at work doesn't cook--except for chicken and dumplings. I told her of my fascination with this mysterious food, and after sending me a picture of her dinner, she shared her recipe.
And it worked! If it were up to me, I'd make the broth without the cream soup, but hey, if it were up to me, I've already proven it wouldn't happen.
Robert was happy. Very happy. Trevor called it soup. He liked it much better the second day. Leftovers, including dumplings, somehow work in this magical comfort food.
NICOLE'S CHICKEN AND DUMPLINGS
3 boneless chicken breasts
4 c. of chicken broth
10.5 oz. can of cream of chicken (I've only had cream of mushroom on hand)
+ 2 soup cans of water
1/2 c. milk
2 T. cornstarch
pepper
Dumplings:
2 c. Bisquick
2/3 c. milk
Stir broth, soup and water together well in pan. Add chicken. Bring to boil, then cover and simmer for 8 minutes until cooked through. Remove from heat, let cool for a few minutes, remove chicken, and shred. Return chicken to pot.
Mix a little of the milk into the cornstarch, and then stir into the pot. Add the rest of the milk.
Prepare the dumplings according to the box directions. It's really important to get the broth hot enough before adding the dumplings.
And it's done. Magic in a pot. To your table. In your grateful husband. And they lived happily ever after.
Sunday, September 23, 2012
Recipes - Latin-inspired dinner
We've chosen Peruvian Roasted Chicken several times at Peruvian restaurants over the past six months or so. While this chicken didn't necessarily replicate what we've had, it was certainly easy and delicious, and we'll be making it again.
LATIN-INSPIRED ROASTED CHICKEN
5 garlic cloves, peeled and finely chopped (I used jarred)
salt
4-pound whole chicken
1 lemon, cut into quarters (I subbed bottled lemon juice)
3 T. white wine vinegar
2 T. white wine
2 T. oil
2 T. paprika
1-1/2 T. ground cumin
2 t. pepper
1/2 t. dried oregano
1. Using the flat side of the knife’s blade, scrape and chop and mash the garlic and 1/2 teaspoon of salt into a paste.
2. Pull off any excess fat surrounding the cavity of the chicken and discard it. Rinse and pat the chicken dry, inside and out, and place the chicken on a plate. Rub the chicken all over with 2 of the lemon quarters, then discard the lemon quarters.
3. Slip a finger under the chicken skin at the edge of the cavity and run it along the breasts and thighs to gently loosen the skin. Gently work a little of the garlic paste between the chicken skin and meat, being careful not to tear the skin and rubbing your hand along the surface of the skin to smooth the paste and push it past where you can reach with your hand.
4. In a small bowl, whisk together the vinegar, the wine, the oil, paprika, cumin, black pepper, and oregano. Place the chicken in a 2-gallon resealable bag and pour the marinade on top. Turn the bird several times to coat. Seal the bag or cover the chicken and refrigerate for 5 to 8 hours, turning the chicken once or twice if you think of it. (Marinade time was key!)
5. Preheat the oven to 425ºF. Adjust the oven rack to the middle position.
6. Transfer the chicken to a baking dish, roasting pan, or heavy frying pan, pouring the marinade into a small bowl and scraping any thick bits of spices that cling to the container into the bowl. Squeeze the 2 remaining lemon quarters into the cavity of the bird and toss the lemon quarters into the cavity. If desired, tie the legs together with kitchen string. Season the chicken all over with 1 teaspoon of salt.
7. Roast the bird in the oven for 15 minutes, then baste with some of the marinade. Reduce the heat to 375ºF and continue to roast, basting every 20 minutes with the marinade and the pan juices, for an hour. (I just basted at first 15 minutes only.) Discard the marinade. Then roast for 15 minutes more, for a total of 1 1/2 hours, until the juices of the chicken run clear when the thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh reads 165ºF (74°C). Allow the chicken to rest for a few minutes after you remove it from the oven.
SWEET CORN CAKES
1 stick unsalted butter, softened
1/2 c. sugar
2 egg whites
3 egg yolks
8 oz. cream cheese, softened
8 oz. fresh white corn (about 2 cups), processed in food processor until very fine (I used one can of sweet yellow corn drained)
2 t. baking powder
2 T. flour
Grease bottom of 9" round pan, or use parchment paper. Preheat oven to 350.
Whip butter and sugar until creamy. Add eggs, one by one, and then add the cream cheese. Whip at high speed for five minutes. Stir in corn, baking powder, and flour.
Pour the batter in the pan and bake for 45 minutes or until the cake is lightly golden and firm. Remove from the oven and cool on a rack.
AVOCADO SALAD
Everyone liked this. It was reminiscent of guacamole, except that the avocado was not mashed.
3 avocados, cut into cubes
3/4 of a small red onion, very thinly sliced and soaked in ice water for 10 minutes to lessen its bite
3 T. finely chopped fresh cilantro leaves, or to taste
3 T. lime juice 3 T. olive oil
Coarse sea salt, to taste
Place avocado, onion, and cilantro in a bowl. In a separate bowl, blend lime, oil, and salt; pour over avocado mixture, toss gently, and serve.
---------------------------------------------
Original recipes found here and here.
LATIN-INSPIRED ROASTED CHICKEN
5 garlic cloves, peeled and finely chopped (I used jarred)
salt
4-pound whole chicken
1 lemon, cut into quarters (I subbed bottled lemon juice)
3 T. white wine vinegar
2 T. white wine
2 T. oil
2 T. paprika
1-1/2 T. ground cumin
2 t. pepper
1/2 t. dried oregano
1. Using the flat side of the knife’s blade, scrape and chop and mash the garlic and 1/2 teaspoon of salt into a paste.
2. Pull off any excess fat surrounding the cavity of the chicken and discard it. Rinse and pat the chicken dry, inside and out, and place the chicken on a plate. Rub the chicken all over with 2 of the lemon quarters, then discard the lemon quarters.
3. Slip a finger under the chicken skin at the edge of the cavity and run it along the breasts and thighs to gently loosen the skin. Gently work a little of the garlic paste between the chicken skin and meat, being careful not to tear the skin and rubbing your hand along the surface of the skin to smooth the paste and push it past where you can reach with your hand.
4. In a small bowl, whisk together the vinegar, the wine, the oil, paprika, cumin, black pepper, and oregano. Place the chicken in a 2-gallon resealable bag and pour the marinade on top. Turn the bird several times to coat. Seal the bag or cover the chicken and refrigerate for 5 to 8 hours, turning the chicken once or twice if you think of it. (Marinade time was key!)
5. Preheat the oven to 425ºF. Adjust the oven rack to the middle position.
6. Transfer the chicken to a baking dish, roasting pan, or heavy frying pan, pouring the marinade into a small bowl and scraping any thick bits of spices that cling to the container into the bowl. Squeeze the 2 remaining lemon quarters into the cavity of the bird and toss the lemon quarters into the cavity. If desired, tie the legs together with kitchen string. Season the chicken all over with 1 teaspoon of salt.
7. Roast the bird in the oven for 15 minutes, then baste with some of the marinade. Reduce the heat to 375ºF and continue to roast, basting every 20 minutes with the marinade and the pan juices, for an hour. (I just basted at first 15 minutes only.) Discard the marinade. Then roast for 15 minutes more, for a total of 1 1/2 hours, until the juices of the chicken run clear when the thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh reads 165ºF (74°C). Allow the chicken to rest for a few minutes after you remove it from the oven.
SWEET CORN CAKES
1 stick unsalted butter, softened
1/2 c. sugar
2 egg whites
3 egg yolks
8 oz. cream cheese, softened
8 oz. fresh white corn (about 2 cups), processed in food processor until very fine (I used one can of sweet yellow corn drained)
2 t. baking powder
2 T. flour
Grease bottom of 9" round pan, or use parchment paper. Preheat oven to 350.
Whip butter and sugar until creamy. Add eggs, one by one, and then add the cream cheese. Whip at high speed for five minutes. Stir in corn, baking powder, and flour.
Pour the batter in the pan and bake for 45 minutes or until the cake is lightly golden and firm. Remove from the oven and cool on a rack.
AVOCADO SALAD
Everyone liked this. It was reminiscent of guacamole, except that the avocado was not mashed.
3 avocados, cut into cubes
3/4 of a small red onion, very thinly sliced and soaked in ice water for 10 minutes to lessen its bite
3 T. finely chopped fresh cilantro leaves, or to taste
3 T. lime juice 3 T. olive oil
Coarse sea salt, to taste
Place avocado, onion, and cilantro in a bowl. In a separate bowl, blend lime, oil, and salt; pour over avocado mixture, toss gently, and serve.
---------------------------------------------
Original recipes found here and here.
Saturday, September 01, 2012
Recipe - Crockpot Teriyaki Chicken and Bok Choy Salad
This chicken immediately became a favorite of Holly and Trevor's. It does not need to cook all day, and in fact will take on a mealy texture when it overcooks. I found cooking at four hours was sufficient, no longer.
Crockpot Teriyaki Chicken
12 boneless skinless chicken thighs (about 3 pounds) (I've been boning and skinning my own)
1/3 c. sugar
3/4 c. soy sauce
6 T. vinegar
3/4 t. ground ginger
3/4 t. minced garlic
1/4 t. pepper
1-1/2 T. cornstarch
1-1/2 T. cold water
Hot cooked long grain rice
Place chicken in slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; break chicken up into smaller pieces while moving to platter, and then keep warm. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickened. Serve chicken with rice.
* * *
Trevor's been seeing bok choy around, and I happened upon this recipe. The bok choy was good, very similar to romaine lettuce, perhaps a little heartier but still mild tasting. It's the first time we've ever eaten it, a good introduction.
Bok Choy Salad
1/2 c. red wine vinegar
1/2 cup olive oil (who uses this, I just sub regular canola)
1/4 c. sugar
1 T. soy sauce
1/4 c. butter or margarine
1/4 c. sliced almonds
1/4 c. sesame seeds
2 (3-oz.) packages of ramen noodles, crushed (I crush while in the packaging)
1 med. head of bok choy, chopped
3 green onions
Whisk together vinegar, oil, sugar, soy sauce for dressing; set aside.
Melt butter on medium heat in small skillet. Add crushed ramen noodles. Saute until golden brown; drain on paper towels.
Mix bok choy, green onions, and nuts in a large bowl. Just before serving, add dressing, sprinkle with the noodle mixture, toss well, and serve cold.
(Original recipe called for twice as much sugar. The recipe calls for the nuts to cook with the noodles in the butter, but I didn't find that necessary. The first time, I didn't have sesame seeds and instead doubled my almonds. Another time, I used a mix of almonds, sunflower seeds, and sesame.)
Sunday, March 25, 2012
Recipe -- Turkey Burgers with Mushroom and Blue Cheese
While in Pennsylvania, we visited the amazing Allentown Farmers Market. This isn't just a few fruit stands set up in a big parking lot. We're talking more than 60 stands, 90,000 square feet of indoor shopping, produce, deli meats and cheeses, Pennsylvania Dutch and European baked deliciousness, food for now, food for later, an incredible assortment of everything one could possibly want--all at prices comparable to my local grocery store.
Included among the peperoni rolls, the strudels, and the pickled eggs, we saw Blue Cheese Buffalo Burgers. It brought back memories of the many times I used to buy these in Colorado Springs. I was inspired.
Trevor and I also ate veggie burgers that had been prepared earlier by my cousin, a noted vegan chef. The burgers were wonderful, but the literally hours-long preparation was not for me. Still, I was further inspired. When we returned home, I found this recipe.
TURKEY BURGERS WITH MUSHROOM AND BLUE CHEESE
1 lb. lean ground turkey (I used 99%)
8 oz. fresh mushrooms, finely chopped
1 onion, finely chopped
1. T. oil
2 T. soy sauce
1/2 t. kosher salt
1/4 t. pepper
4 oz. container crumbled blue cheese
Mix all ingredients together. Form into patties. The recipe calls for 4 patties; I was able to make 6, but we use small buns.
Instead of bbqing, I pan sauteed at just over medium heat for 6 mins. per side.
--
Trevor's friend declared them "awesomely delicious." When he was done, I told him there were mushrooms in the burgers. He was floored; he refuses to eat mushrooms. Trevor loved me more than he ever did before. Robert thought they were really good. Holly. Well, Holly took one look, said she didn't feel well, would eat later, and left. LOL.
I froze the remaining patties, but I think it would be best to cook them before freezing. (Wouldn't the mushrooms get soggy by being frozen?)
Delicious, healthy, feel-good about yourself meal.
Included among the peperoni rolls, the strudels, and the pickled eggs, we saw Blue Cheese Buffalo Burgers. It brought back memories of the many times I used to buy these in Colorado Springs. I was inspired.
Trevor and I also ate veggie burgers that had been prepared earlier by my cousin, a noted vegan chef. The burgers were wonderful, but the literally hours-long preparation was not for me. Still, I was further inspired. When we returned home, I found this recipe.
TURKEY BURGERS WITH MUSHROOM AND BLUE CHEESE
1 lb. lean ground turkey (I used 99%)
8 oz. fresh mushrooms, finely chopped
1 onion, finely chopped
1. T. oil
2 T. soy sauce
1/2 t. kosher salt
1/4 t. pepper
4 oz. container crumbled blue cheese
Mix all ingredients together. Form into patties. The recipe calls for 4 patties; I was able to make 6, but we use small buns.
Instead of bbqing, I pan sauteed at just over medium heat for 6 mins. per side.
--
Trevor's friend declared them "awesomely delicious." When he was done, I told him there were mushrooms in the burgers. He was floored; he refuses to eat mushrooms. Trevor loved me more than he ever did before. Robert thought they were really good. Holly. Well, Holly took one look, said she didn't feel well, would eat later, and left. LOL.
I froze the remaining patties, but I think it would be best to cook them before freezing. (Wouldn't the mushrooms get soggy by being frozen?)
Delicious, healthy, feel-good about yourself meal.
Sunday, December 11, 2011
Recent recipes
Potato Skins
That classic bar food at home!!
8 large baking potatoes, baked
1/4 c. + 2 T. oil
2 T. grated Parmesan cheese
1 t. salt
1/2 t. garlic powder
1/2 t. paprika
1/2 t. pepper
1/2 lb. bacon, cooked and crumbled
2 c. cheddar cheese, shredded
sour cream
green onion, sliced
Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet. Combine oil, parmesan cheese, salt, garlic powder, paprika and pepper; brush over insides of potatoes, turn over, and brush on outside (this lets any extra oil drip out of the inside). Bake right-side up at 475 degrees F for 7 minutes; turn upside down. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.
____________________
Basic Chicken Salad
Who knew it was really this easy?
1/2 c. mayonnaise
1 T. lemon juice
1/4 t. pepper
2 c. chopped, cooked chicken meat
1/2 c. almonds (or other nuts)
1 stalk celery, chopped
Mix all together; if possible, chill for several hours to let flavors blend.
____________________
Chocolate Pecan Pie
Trevor's friend Kurt made this for our Thanksgiving dinner. I love pecans, I'm not wild about pecan pie, but this was delicious!
9" unbaked pie crust
3 eggs
2/3 c. sugar
1/2 t. salt
1/3 c. margarine, melted (uh, what's wrong with butter???)
1 c. light corn syrup
1 c. pecan halves
1-1/2 c. semisweet chocolate chips
Preheat oven to 375. Beat eggs, sugar, salt, margarine, and syrup with hand beater. Stir in pecans and chocolate chips. Pour into pie shell. Bake until set, 40-50 mins. Cool.
Click here to see additional comments about this recipe.
____________________
CROCK POT MASHED POTATOES
A bit misleading, as they are first cooked on the stove and then kept warm in the crockpot. But they were terrifically easy to make ahead, some of the lightest, fluffiest potatoes I've ever had! I hope I remember to make these for every holiday, whether or not we have company. It was so nice to get them done and out of the way!
5 lbs. potatoes
3 cubes chicken bouillon
8 oz. carton of sour cream
8 oz. brick of cream cheese (I used light)
1 stick of butter (relax, people, it's the HOLIDAYS)
salt/pepper to taste
Boil potatoes as usual, tossing the bouillon cubes in the water as it boils. The recipe says to save some of the cooking water when the potatoes are drained.
Mash potatoes with sour cream and cream cheese, adding reserved water if necessary.
Transfer to crock pot, cover, and cook on low for 2-3 hours. Just before serving, stir in butter and season with salt and pepper to taste.
That classic bar food at home!!
8 large baking potatoes, baked
1/4 c. + 2 T. oil
2 T. grated Parmesan cheese
1 t. salt
1/2 t. garlic powder
1/2 t. paprika
1/2 t. pepper
1/2 lb. bacon, cooked and crumbled
2 c. cheddar cheese, shredded
sour cream
green onion, sliced
Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet. Combine oil, parmesan cheese, salt, garlic powder, paprika and pepper; brush over insides of potatoes, turn over, and brush on outside (this lets any extra oil drip out of the inside). Bake right-side up at 475 degrees F for 7 minutes; turn upside down. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.
____________________
Basic Chicken Salad
Who knew it was really this easy?
1/2 c. mayonnaise
1 T. lemon juice
1/4 t. pepper
2 c. chopped, cooked chicken meat
1/2 c. almonds (or other nuts)
1 stalk celery, chopped
Mix all together; if possible, chill for several hours to let flavors blend.
____________________
Chocolate Pecan Pie
Trevor's friend Kurt made this for our Thanksgiving dinner. I love pecans, I'm not wild about pecan pie, but this was delicious!
9" unbaked pie crust
3 eggs
2/3 c. sugar
1/2 t. salt
1/3 c. margarine, melted (uh, what's wrong with butter???)
1 c. light corn syrup
1 c. pecan halves
1-1/2 c. semisweet chocolate chips
Preheat oven to 375. Beat eggs, sugar, salt, margarine, and syrup with hand beater. Stir in pecans and chocolate chips. Pour into pie shell. Bake until set, 40-50 mins. Cool.
Click here to see additional comments about this recipe.
____________________
CROCK POT MASHED POTATOES
A bit misleading, as they are first cooked on the stove and then kept warm in the crockpot. But they were terrifically easy to make ahead, some of the lightest, fluffiest potatoes I've ever had! I hope I remember to make these for every holiday, whether or not we have company. It was so nice to get them done and out of the way!
5 lbs. potatoes
3 cubes chicken bouillon
8 oz. carton of sour cream
8 oz. brick of cream cheese (I used light)
1 stick of butter (relax, people, it's the HOLIDAYS)
salt/pepper to taste
Boil potatoes as usual, tossing the bouillon cubes in the water as it boils. The recipe says to save some of the cooking water when the potatoes are drained.
Mash potatoes with sour cream and cream cheese, adding reserved water if necessary.
Transfer to crock pot, cover, and cook on low for 2-3 hours. Just before serving, stir in butter and season with salt and pepper to taste.
Sunday, October 09, 2011
Holly's birthday recipes
A wonderful friend made this for us a few weeks ago. Our mutual soccer teams were supposed to be playing each other, and they were going to come for dinner after the game. The game was rained out, just giving us more time to enjoy our company. It's worth noting that our team color is blue; their team color is green.
Holly requested this same cake for her birthday.
JELLO POKE CAKE
2 (8 or 9 inch) white cake layers, baked and cooled
1 small box green jello
1 small box blue jello
2 cups boiling water*
Place cake layers, top side up, in two clean round cake pans. Poke each cake with a fork at 1/2 inch intervals, being sure to go all the way down to the bottom of the pan.
Open each box of jello and put into its own bowl. Dissolve in boiling water (1 cup per bowl), stirring well.
Carefully spoon one bowl over each cake. The jello will overflow and run down the edges of the cake (inside the pan). That's okay, just go slowly, and cover the entire cake with the jello.
Chill in fridge for 3 or more hours. (I didn't have this much time, one hour was sufficient.)
Dip one cake pan in water for 10 seconds, then unmold onto a serving plate. Top with frosting. Dip other cake pan in warm water for 10 seconds, unmold and place carefully on top of frosted cake; frost over all.
*I used a can of Diet 7-Up that we had on hand for 12 oz. of the water.
This is a fun recipe to play with. Pair up different jello flavors, and different pop flavors for variety, or to suit your purpose: red and green for Christmas; pink and red for Valentine's Day; orange and grape for Halloween, etc.
WHIPPED CREAM CHEESE FROSTING
8 oz. package of cream cheese, softened (I always use the reduced calorie)
1 c. sugar
1/8 t. salt
1 t. vanilla extract
1-1/2 c. heavy whipping cream
In a small bowl, beat whipping cream until stiff peaks form; set aside.
In a large bowl, beat cream cheese, sugar, salt and vanilla until smooth; fold in whipping cream. After frosting cake, chill in fridge to set frosting.
------------------------------------------------
We've had my long loved fajita recipe for many years. This one beats my old one hands down. This was fabulous tasting and easy, easy to make.
BETTER STEAK FAJITAS
1/4 c. lime juice
1/3 c. water
2 T. oil
4 cloves garlic, crushed
2 t. soy sauce
1/2 t. salt
1/2 t. liquid smoke flavoring (I don't have, so I skipped)
1/2 t. cayenne pepper (gives a small kick and won't harm even small children!)
1/2 t. black pepper
2 lbs. your choice of fajita meat (I used flat iron steak)
Mix marinade ingredients together in large heavy duty plastic bag. Add meat, press out air to seal, place bag in fridge for several hours or overnight.
Bbq meat to desired doneness; let rest 5 mins., and slice thinly to serve.
Holly requested this same cake for her birthday.
JELLO POKE CAKE
2 (8 or 9 inch) white cake layers, baked and cooled
1 small box green jello
1 small box blue jello
2 cups boiling water*
Place cake layers, top side up, in two clean round cake pans. Poke each cake with a fork at 1/2 inch intervals, being sure to go all the way down to the bottom of the pan.
Open each box of jello and put into its own bowl. Dissolve in boiling water (1 cup per bowl), stirring well.
Carefully spoon one bowl over each cake. The jello will overflow and run down the edges of the cake (inside the pan). That's okay, just go slowly, and cover the entire cake with the jello.
Chill in fridge for 3 or more hours. (I didn't have this much time, one hour was sufficient.)
Dip one cake pan in water for 10 seconds, then unmold onto a serving plate. Top with frosting. Dip other cake pan in warm water for 10 seconds, unmold and place carefully on top of frosted cake; frost over all.
*I used a can of Diet 7-Up that we had on hand for 12 oz. of the water.
This is a fun recipe to play with. Pair up different jello flavors, and different pop flavors for variety, or to suit your purpose: red and green for Christmas; pink and red for Valentine's Day; orange and grape for Halloween, etc.
WHIPPED CREAM CHEESE FROSTING
8 oz. package of cream cheese, softened (I always use the reduced calorie)
1 c. sugar
1/8 t. salt
1 t. vanilla extract
1-1/2 c. heavy whipping cream
In a small bowl, beat whipping cream until stiff peaks form; set aside.
In a large bowl, beat cream cheese, sugar, salt and vanilla until smooth; fold in whipping cream. After frosting cake, chill in fridge to set frosting.
------------------------------------------------
We've had my long loved fajita recipe for many years. This one beats my old one hands down. This was fabulous tasting and easy, easy to make.
BETTER STEAK FAJITAS
1/4 c. lime juice
1/3 c. water
2 T. oil
4 cloves garlic, crushed
2 t. soy sauce
1/2 t. salt
1/2 t. liquid smoke flavoring (I don't have, so I skipped)
1/2 t. cayenne pepper (gives a small kick and won't harm even small children!)
1/2 t. black pepper
2 lbs. your choice of fajita meat (I used flat iron steak)
Mix marinade ingredients together in large heavy duty plastic bag. Add meat, press out air to seal, place bag in fridge for several hours or overnight.
Bbq meat to desired doneness; let rest 5 mins., and slice thinly to serve.
Sunday, June 12, 2011
We've been cooking
And I'm not talking about heat.
Robert, Trevor, and I keep seeing Cuban Sandwiches pop up. Robert came up with his own variation.
CUBAN SANDWICHES
deli turkey
deli ham
swiss cheese
dill pickle chips
pickled jalapeno slices
homemade garlic mayo*
sub rolls
Put sandwiches together. Spread thin layer of softened margarine or butter on top and bottom sides of roll. Fry in pan on stove over medium low heat, putting another heavy pan on top of sandwich to smoosh the whole thing down (think sandwich press here). When lightly browned, turn sandwich and brown on other side.
*To make homemade garlic mayo: Put 1/2 c. chopped garlic in a bowl. Add 1 T. mayonnaise; let set overnight. Okay, I exaggerated a bit, but the way Robert's been going through garlic, I wouldn't be terribly surprised.
These were delicious. Holly was skeptical but ended up having seconds.
turkey ham garlic mayo mustard swiss pickles jalapenos
------------------------------
HOMEMADE DONUTS
Robert's long wanted to make donuts, from scratch, in a deep-fryer, the whole nine yards. It did not sound so great to me: hugely messy, hugely greasy, and besides, we don't have a deep fryer. I found this recipe for homemade donuts online, and I surprised everyone by making them before anyone even knew what was going on. From the time I began gathering ingredients to the finished plate of donuts was less than 15 minutes. They were delicious. I am not sure how long they will hold up--but that doesn't matter, who can keep from eating these all right away.
I'm just linking to the recipe. The photos were very helpful to me the first time around.
Amended: I changed the topping though. The melted butter turned the granulated sugar into an unappealing goo. Instead, I made a quick glaze with 1.5 cups powdered sugar, 1/2 t. vanilla, and 1/4 c. water. (Cinnamon optional; I omitted it.) I dunked the doughnuts in this glaze and let them sit for 5-10 mins. to set. There was enough glaze to double dunk (or one on each side) one tube of biscuits. I just love when my family thinks I'm so wonderful to feed them such delicious food!
------------------------------
From the same cookbook as the donuts above, and my new favorite macaroni and cheese recipe, comes this gem. I was thinking it'd make a cool summer dinner, and while that didn't quite pan out (pun, haha), it was a huge hit. It's also healthy, quick, and made great leftovers.
CHICKEN LETTUCE WRAPS
3 lbs. boneless skinless chicken breasts--can be cooked/leftovers, or raw
8oz. pkg. of mushrooms, finely chopped
3 green onions, finely chopped
2 cans water chestnuts, finely chopped
3 T. brown sugar
6 T. soy sauce
hoisin sauce
chopped peanuts
rice sticks and oil to cook them in
head of lettuce (iceberg or romaine) to serve them in
If the chicken is not cooked, prepare chicken by sauteeing, poaching, microwaving, etc., and dice into small pieces. Set aside.
Pour a small bit of oil into saute pan and cook mushroom and onion. Add soy sauce and brown sugar, stirring to mix. Add water chestnuts and chicken. Remove from burner when mixture is heated through.
Rice Sticks:
Prepare per package directions. You'll have to pull off a small amount of rice sticks and cook a small amount at a time. They do not cut, tear, or anything else, and if you cook too much at one time, you will have uncooked, inedible noodles in the middle. For a great video, check out the original recipe, and go almost halfway down the page.
To assemble: place a small amount of chicken mixture in center of lettuce leaf. Top with rice sticks, chopped peanuts, and hoisin sauce. Wrap the lettuce around it as well as you can. You'll thank me, I already know.
---------------------------------
Last, but not least, I was looking for a quick and yummy addition to dinner last night and found this homemade bean dip recipe. It's got to be healthy--black beans and a few spices, and I'm totally convinced that tortilla chips count as a whole grain.
HOMEMADE BLACK BEAN DIP / HUMMUS
1 can black beans, rinsed and drained
1/2 t. apple cider vinegar
2-1/2 t. balsamic vinegar (I'm sure it wouldn't be ruined if you just used 1 T. of either vinegar)
1-1/2 T. ketchup (this was pretty ketchup-y; next time, I'll cut it down to 1 T.)
1/4 t. salt
1/4 t. onion powder (I substituted dried minced onion)
1/4 t. chili powder
Combine all in food processor; pulse until creamy. Add water to thin if necessary (I used 1 T.). Serve at room temp.
Robert, Trevor, and I keep seeing Cuban Sandwiches pop up. Robert came up with his own variation.
CUBAN SANDWICHES
deli turkey
deli ham
swiss cheese
dill pickle chips
pickled jalapeno slices
homemade garlic mayo*
sub rolls
Put sandwiches together. Spread thin layer of softened margarine or butter on top and bottom sides of roll. Fry in pan on stove over medium low heat, putting another heavy pan on top of sandwich to smoosh the whole thing down (think sandwich press here). When lightly browned, turn sandwich and brown on other side.
*To make homemade garlic mayo: Put 1/2 c. chopped garlic in a bowl. Add 1 T. mayonnaise; let set overnight. Okay, I exaggerated a bit, but the way Robert's been going through garlic, I wouldn't be terribly surprised.
These were delicious. Holly was skeptical but ended up having seconds.
turkey ham garlic mayo mustard swiss pickles jalapenos
------------------------------
HOMEMADE DONUTS
Robert's long wanted to make donuts, from scratch, in a deep-fryer, the whole nine yards. It did not sound so great to me: hugely messy, hugely greasy, and besides, we don't have a deep fryer. I found this recipe for homemade donuts online, and I surprised everyone by making them before anyone even knew what was going on. From the time I began gathering ingredients to the finished plate of donuts was less than 15 minutes. They were delicious. I am not sure how long they will hold up--but that doesn't matter, who can keep from eating these all right away.
I'm just linking to the recipe. The photos were very helpful to me the first time around.
Amended: I changed the topping though. The melted butter turned the granulated sugar into an unappealing goo. Instead, I made a quick glaze with 1.5 cups powdered sugar, 1/2 t. vanilla, and 1/4 c. water. (Cinnamon optional; I omitted it.) I dunked the doughnuts in this glaze and let them sit for 5-10 mins. to set. There was enough glaze to double dunk (or one on each side) one tube of biscuits. I just love when my family thinks I'm so wonderful to feed them such delicious food!
------------------------------
From the same cookbook as the donuts above, and my new favorite macaroni and cheese recipe, comes this gem. I was thinking it'd make a cool summer dinner, and while that didn't quite pan out (pun, haha), it was a huge hit. It's also healthy, quick, and made great leftovers.
CHICKEN LETTUCE WRAPS
3 lbs. boneless skinless chicken breasts--can be cooked/leftovers, or raw
8oz. pkg. of mushrooms, finely chopped
3 green onions, finely chopped
2 cans water chestnuts, finely chopped
3 T. brown sugar
6 T. soy sauce
hoisin sauce
chopped peanuts
rice sticks and oil to cook them in
head of lettuce (iceberg or romaine) to serve them in
If the chicken is not cooked, prepare chicken by sauteeing, poaching, microwaving, etc., and dice into small pieces. Set aside.
Pour a small bit of oil into saute pan and cook mushroom and onion. Add soy sauce and brown sugar, stirring to mix. Add water chestnuts and chicken. Remove from burner when mixture is heated through.
Rice Sticks:
Prepare per package directions. You'll have to pull off a small amount of rice sticks and cook a small amount at a time. They do not cut, tear, or anything else, and if you cook too much at one time, you will have uncooked, inedible noodles in the middle. For a great video, check out the original recipe, and go almost halfway down the page.
To assemble: place a small amount of chicken mixture in center of lettuce leaf. Top with rice sticks, chopped peanuts, and hoisin sauce. Wrap the lettuce around it as well as you can. You'll thank me, I already know.
---------------------------------
Last, but not least, I was looking for a quick and yummy addition to dinner last night and found this homemade bean dip recipe. It's got to be healthy--black beans and a few spices, and I'm totally convinced that tortilla chips count as a whole grain.
HOMEMADE BLACK BEAN DIP / HUMMUS
1 can black beans, rinsed and drained
1/2 t. apple cider vinegar
2-1/2 t. balsamic vinegar (I'm sure it wouldn't be ruined if you just used 1 T. of either vinegar)
1-1/2 T. ketchup (this was pretty ketchup-y; next time, I'll cut it down to 1 T.)
1/4 t. salt
1/4 t. onion powder (I substituted dried minced onion)
1/4 t. chili powder
Combine all in food processor; pulse until creamy. Add water to thin if necessary (I used 1 T.). Serve at room temp.
Monday, March 07, 2011
Recipe - Slow Cooker Buffalo Chicken Sandwiches
I tried a new recipe last week that everyone really liked. I was out of the house for most days, and I took advantage of my crockpot when I was home. I made these Buffalo Chicken Sandwiches, and served them with sweet potato fries, along with celery sticks and homemade blue cheese dip (just mixing cream cheese, plain yogurt, and mayonnaise to a dip consistency).
SLOW COOKER BUFFALO CHICKEN SANDWICHES
8 boneless, skinless chicken breasts
17.5 oz. bottle of buffalo wing sauce, divided
half of a (1 oz.) pkg. of dry ranch dressing mix
Toss the chicken into the crockpot with the dry ranch mix, and 3/4 of the bottle of wing sauce. Cook on low for 6-8 hours. (My chicken wasn't entirely thawed, so I turned it on high for a couple hours.)
Once the chicken has cooked, shred the meat and return to the crockpot. Serve on split buns with remaining wing sauce on the side.
You'd never guess something so simple would be so good. (Link to original recipe.)
SLOW COOKER BUFFALO CHICKEN SANDWICHES
8 boneless, skinless chicken breasts
17.5 oz. bottle of buffalo wing sauce, divided
half of a (1 oz.) pkg. of dry ranch dressing mix
Toss the chicken into the crockpot with the dry ranch mix, and 3/4 of the bottle of wing sauce. Cook on low for 6-8 hours. (My chicken wasn't entirely thawed, so I turned it on high for a couple hours.)
Once the chicken has cooked, shred the meat and return to the crockpot. Serve on split buns with remaining wing sauce on the side.
You'd never guess something so simple would be so good. (Link to original recipe.)
Wednesday, August 18, 2010
Recipe -- Potato Chip Chicken
When making this the first time, I was in a huge rush. I didn't crush the chips enough, and I burned the chicken. Even so, everyone enthusiastically agreed that this dish was a keeper. I think my kids found the name quite appealing, too.
POTATO CHIP CHICKEN
2 lbs. boneless, skinless chicken breasts
2 T. butter, melted
1 t. salt
1 t. pepper
1 to 1-1/2 c. crushed potato chips
Coat chicken with melted butter, and sprinkle with salt and pepper. Roll chicken in potato chip crumbs. (I put crumbs in a heavy duty freezer bag, and then put in chicken, one piece at a time.) Place on a lightly greased 9x13 baking dish and bake at 375 for 45 mins. until done (may take less time).
Serve with mashed potatoes.
POTATO CHIP CHICKEN
2 lbs. boneless, skinless chicken breasts
2 T. butter, melted
1 t. salt
1 t. pepper
1 to 1-1/2 c. crushed potato chips
Coat chicken with melted butter, and sprinkle with salt and pepper. Roll chicken in potato chip crumbs. (I put crumbs in a heavy duty freezer bag, and then put in chicken, one piece at a time.) Place on a lightly greased 9x13 baking dish and bake at 375 for 45 mins. until done (may take less time).
Serve with mashed potatoes.
Saturday, February 14, 2009
Recipe -- Orange Chicken
Thanks to Heather for posting the link to this recipe. My family devoured it (even calling dibs on the leftovers for lunch the next day). I couldn't believe that I could fry the chicken up so nicely and have the whole thing turn out so lovely and good! I made a few slight changes from the original.
Orange Chicken
2 lbs. chicken breasts, cut into bite size pieces
2 t. garlic powder
1/2 c. of flour
1/2 c. of cornstarch
3 eggs, beaten with a little milk
oil
Mix cornstarch, flour and garlic powder together. Dip chicken pieces in the egg and then the flour mixture. Fry in hot oil over medium high until golden brown. Do this in several batches to keep chicken from sticking together. Drain on paper towels. Place chicken in a casserole dish.
Sauce:
1-1/4 c. sugar
1/2 c. ketchup
1/2 c. of water
2 T. soy sauce
While chicken is cooking, prepare sauce. Mix all ingredients together in a pan and bring to a boil. Stir gently until sugar dissolves.
Pour sauce over chicken. Cover and bake 30-40 mins. at 350 until chicken is cooked through.
(Yes, there is no orange juice or other orange flavoring. The "orange" comes from the coloring.)
Orange Chicken
2 lbs. chicken breasts, cut into bite size pieces
2 t. garlic powder
1/2 c. of flour
1/2 c. of cornstarch
3 eggs, beaten with a little milk
oil
Mix cornstarch, flour and garlic powder together. Dip chicken pieces in the egg and then the flour mixture. Fry in hot oil over medium high until golden brown. Do this in several batches to keep chicken from sticking together. Drain on paper towels. Place chicken in a casserole dish.
Sauce:
1-1/4 c. sugar
1/2 c. ketchup
1/2 c. of water
2 T. soy sauce
While chicken is cooking, prepare sauce. Mix all ingredients together in a pan and bring to a boil. Stir gently until sugar dissolves.
Pour sauce over chicken. Cover and bake 30-40 mins. at 350 until chicken is cooked through.
(Yes, there is no orange juice or other orange flavoring. The "orange" comes from the coloring.)
Wednesday, October 29, 2008
Recipe - Crockpot Turkey
Desperately searching for this recipe this morning, I was surprised that it hasn't made its way to my blog yet. Emily from SHS posted this several years ago; it's easy, it's good, and it's FOOLproof (trust me on this!).
I am in the habit of letting others do my work around here!
CROCKPOT TURKEY BREAST
3 lb. frozen turkey breast (like Butterball or whatever that Jeni/Jenny- brand is)
1/2 c. orange juice
1/2 c. water
1 tsp. rosemary
1/2 tsp. thyme
1/8 tsp. sugar
Put turkey in a crockpot. The turkey can be frozen or thawed. You can cut off the strings or not.
In a bowl, combine the rest of the ingredients and then pour over the top of the turkey. Why dirty up a bowl? Dump everything in on top of the turkey, one ingredient at a time.
Cook on low for 7 to 8 hours. Serve with peas, mashed potatoes, gravy and whatever else you like. If you left the string on, be sure to take it off before slicing the meat!
I am in the habit of letting others do my work around here!CROCKPOT TURKEY BREAST
3 lb. frozen turkey breast (like Butterball or whatever that Jeni/Jenny- brand is)
1/2 c. orange juice
1/2 c. water
1 tsp. rosemary
1/2 tsp. thyme
1/8 tsp. sugar
Put turkey in a crockpot. The turkey can be frozen or thawed. You can cut off the strings or not.
In a bowl, combine the rest of the ingredients and then pour over the top of the turkey. Why dirty up a bowl? Dump everything in on top of the turkey, one ingredient at a time.
Cook on low for 7 to 8 hours. Serve with peas, mashed potatoes, gravy and whatever else you like. If you left the string on, be sure to take it off before slicing the meat!
Wednesday, July 30, 2008
Recipe - Chicken Fingers with Lemon Sauce
This chicken was definitely a Kid Hit. I'm thinking it was worth the extra effort, only because at least I know what kind of stuff is in it!
CHICKEN FINGERS WITH LEMON SAUCE
10 oz. jar lemon curd
1/4 c. chicken broth
1/2 t. soy sauce
1/4 t. ground ginger
1 c. buttermilk (I used 1 t. vinegar, and the rest milk)
2/3 c. flour
1/3 c. cornstarch
1-1/2 lb. boneless skinless chicken tenders
oil for frying
In a small saucepan, combine the lemon curd, broth, soy sauce and ginger. Set aside.
In a shallow bowl, add buttermilk. In another bowl (or ziplock bag!), combine flour and cornstarch. Dip chicken in buttermilk, then coat with flour mixture.
Heat oil in an electric skillet to 375. (I used my stove on med-high, with oil about 3/4" deep.) Fry chicken, taking care to not crowd the pan, for 2-3 minutes on each side until golden brown. Drain on paper towels.
Meanwhile, gently heat lemon sauce in microwave, and serve chicken with sauce. Makes 4 servings, with 1-1/4 c. sauce.
Lemon Curd is a soft custard that can be used for filling, similar to lemon meringue pie filling in texture and flavor. Supposedly, it can be found in grocery stores in the jelly or baking supplies--but not anywhere near Stickville! So I made it myself. It was easy and surely loads cheaper than buying it in a jar.
Lemon Curd
2 eggs
2/3 c. sugar
1/3 c. lemon juice
2-1/2 T. butter
2 t. grated lemon peel (using the stuff in the jar/spice section makes for a terribly bitter sauce; it's much better to go without. Trust me on this.)
In a heavy saucepan, beat eggs and sugar until sugar dissolves. Stir in lemon juice, butter and lemon peel. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cover and store in the refrigerator for up to 1 week. Makes about 10 oz.
CHICKEN FINGERS WITH LEMON SAUCE
10 oz. jar lemon curd
1/4 c. chicken broth
1/2 t. soy sauce
1/4 t. ground ginger
1 c. buttermilk (I used 1 t. vinegar, and the rest milk)
2/3 c. flour
1/3 c. cornstarch
1-1/2 lb. boneless skinless chicken tenders
oil for frying
In a small saucepan, combine the lemon curd, broth, soy sauce and ginger. Set aside.
In a shallow bowl, add buttermilk. In another bowl (or ziplock bag!), combine flour and cornstarch. Dip chicken in buttermilk, then coat with flour mixture.
Heat oil in an electric skillet to 375. (I used my stove on med-high, with oil about 3/4" deep.) Fry chicken, taking care to not crowd the pan, for 2-3 minutes on each side until golden brown. Drain on paper towels.
Meanwhile, gently heat lemon sauce in microwave, and serve chicken with sauce. Makes 4 servings, with 1-1/4 c. sauce.
* * *
Lemon Curd is a soft custard that can be used for filling, similar to lemon meringue pie filling in texture and flavor. Supposedly, it can be found in grocery stores in the jelly or baking supplies--but not anywhere near Stickville! So I made it myself. It was easy and surely loads cheaper than buying it in a jar.
Lemon Curd
2 eggs
2/3 c. sugar
1/3 c. lemon juice
2-1/2 T. butter
2 t. grated lemon peel (using the stuff in the jar/spice section makes for a terribly bitter sauce; it's much better to go without. Trust me on this.)
In a heavy saucepan, beat eggs and sugar until sugar dissolves. Stir in lemon juice, butter and lemon peel. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cover and store in the refrigerator for up to 1 week. Makes about 10 oz.
Wednesday, June 04, 2008
Recipes - Blackberry Chicken; and Creamy Orange Jello
As part of my plan to drive my husband crazy, I've been feeding him chicken several times a week, and trying new recipes each time to boot. This is in direct violation of my marriage vows: I promised to never make chicken more than once a week, and I promised to try new recipes just once a month.
My plan is working. I can't believe he hasn't complained about the number of chicken dishes we've had, and he's commented several times about liking the new recipes.
I could've used a little more artistic talent here,
the jello and potatoes didn't "plate" prettily.
I was expecting the Blackberry Chicken to be a little sweeter. It was tart, savory with the vinegar. The kids scarfed it up (down?) too, they even had seconds.
BLACKBERRY CHICKEN
2 tablespoons plus 1/2 cup fresh blackberries, divided (I used blackberry fruit spread)
1/2 c. chicken broth, divided
2 T. brown sugar
2 T. white wine vinegar (I used cider vinegar)
1 t. oil
2 garlic cloves, minced
3/4 t. paprika, divided
1/4 t. cumin
6 boneless, skinless chicken breasts
4-1/2 t. minced fresh thyme (I used dried powdered thyme, and less of it)
1/2 t. salt
1/4 t. pepper
2 t. cornstarch
In a small bowl, mash 2 tablespoons berries. Add 1/4 c. broth, brown sugar, vinegar, oil, garlic, 1/4 t. paprika, and cumin.
Place chicken in a large baking dish; pour broth mixture over the top. Sprinkle with thyme, salt, pepper and remaining paprika.
Bake, uncovered, at 375° for 20-25 minutes or until chicken juices run clear. Remove chicken and keep warm, reserving pan drippings. In a small saucepan, combine cornstarch and remaining broth until smooth. Gradually stir in pan drippings. Bring to a boil; cook and stir for 1-2 minutes until thickened. Serve over chicken; sprinkle with remaining blackberries.
* * *
This was an easy jello salad to make, and it tasted like dessert.
CREAMY ORANGE JELLO
6 oz. pkg. orange jello
2 c. boiling water
2 c. vanilla ice cream, softened
3/4 c. orange juice
1 can mandarin oranges, drained
In a large bowl, dissolve jello in boiling water. Stir in ice cream and orange juice until blended. Chill until partially set. (Whatever that means. It never works for me, so I waited 10 minutes.)
Fold in oranges. Pour into a 6 cup mold coated with cooking spray. Refrigerate over night until firm, and unmold before serving.
My plan is working. I can't believe he hasn't complained about the number of chicken dishes we've had, and he's commented several times about liking the new recipes.
I could've used a little more artistic talent here,the jello and potatoes didn't "plate" prettily.
I was expecting the Blackberry Chicken to be a little sweeter. It was tart, savory with the vinegar. The kids scarfed it up (down?) too, they even had seconds.
BLACKBERRY CHICKEN
2 tablespoons plus 1/2 cup fresh blackberries, divided (I used blackberry fruit spread)
1/2 c. chicken broth, divided
2 T. brown sugar
2 T. white wine vinegar (I used cider vinegar)
1 t. oil
2 garlic cloves, minced
3/4 t. paprika, divided
1/4 t. cumin
6 boneless, skinless chicken breasts
4-1/2 t. minced fresh thyme (I used dried powdered thyme, and less of it)
1/2 t. salt
1/4 t. pepper
2 t. cornstarch
In a small bowl, mash 2 tablespoons berries. Add 1/4 c. broth, brown sugar, vinegar, oil, garlic, 1/4 t. paprika, and cumin.
Place chicken in a large baking dish; pour broth mixture over the top. Sprinkle with thyme, salt, pepper and remaining paprika.
Bake, uncovered, at 375° for 20-25 minutes or until chicken juices run clear. Remove chicken and keep warm, reserving pan drippings. In a small saucepan, combine cornstarch and remaining broth until smooth. Gradually stir in pan drippings. Bring to a boil; cook and stir for 1-2 minutes until thickened. Serve over chicken; sprinkle with remaining blackberries.
* * *
This was an easy jello salad to make, and it tasted like dessert.
CREAMY ORANGE JELLO
6 oz. pkg. orange jello
2 c. boiling water
2 c. vanilla ice cream, softened
3/4 c. orange juice
1 can mandarin oranges, drained
In a large bowl, dissolve jello in boiling water. Stir in ice cream and orange juice until blended. Chill until partially set. (Whatever that means. It never works for me, so I waited 10 minutes.)
Fold in oranges. Pour into a 6 cup mold coated with cooking spray. Refrigerate over night until firm, and unmold before serving.
Thursday, May 29, 2008
Crispy Parmesan Chicken
This is an old favorite recipe from my mom. My family LOVED it last night, and we'll be having it again soon. It's great hot OR cold, perfect for summer!
The recipe definitely needs chicken with bones. The chicken needs to cook long enough to get the crust crispy, and boneless chicken will be overdone.
CRISPY PARMESAN CHICKEN
1 c. crushed saltine crackers (I just stuck a sleeve in the food processor)
1/4 c. grated parmesan cheese (I admit it, I used the green can stuff)
2 T. minced parsley (I used dried and was just happy I had some)
1/2 t. oregano
1/2 t. basil
1/2 t. thyme
1/4 t. paprika
1 t. salt
1/4 t. pepper
3 lb. broiler/fryer cut into serving pieces (I used 2 lbs. of chicken thighs and it was great!)
1/2 c. half and half or buttermilk
1/3 c. oil
Preheat oven to 350.
In a plastic bag, combine saltines, parmesan, and all seasonings. Dip chicken into half and half or buttermilk and shake in bag with seasonings. Place skin side up in a large greased baking dish. Bake for 30 mins.
Sprinkle chicken pieces with oil and continue baking for 30 more minutes until chicken is browned and cooked through.
***
This is really foolproof. I misread the directions, sprinkling the oil on before cooking. It turned out just fine. :)
The recipe definitely needs chicken with bones. The chicken needs to cook long enough to get the crust crispy, and boneless chicken will be overdone.
CRISPY PARMESAN CHICKEN
1 c. crushed saltine crackers (I just stuck a sleeve in the food processor)
1/4 c. grated parmesan cheese (I admit it, I used the green can stuff)
2 T. minced parsley (I used dried and was just happy I had some)
1/2 t. oregano
1/2 t. basil
1/2 t. thyme
1/4 t. paprika
1 t. salt
1/4 t. pepper
3 lb. broiler/fryer cut into serving pieces (I used 2 lbs. of chicken thighs and it was great!)
1/2 c. half and half or buttermilk
1/3 c. oil
Preheat oven to 350.
In a plastic bag, combine saltines, parmesan, and all seasonings. Dip chicken into half and half or buttermilk and shake in bag with seasonings. Place skin side up in a large greased baking dish. Bake for 30 mins.
Sprinkle chicken pieces with oil and continue baking for 30 more minutes until chicken is browned and cooked through.
***
This is really foolproof. I misread the directions, sprinkling the oil on before cooking. It turned out just fine. :)
Saturday, May 03, 2008
Laura's Chicken Thing
A while back, Laura posted a recipe for Chicken Jerusalem. I have no idea where this name came from; but at first glance, the internet recipes I've seen call for artichokes and/or mushrooms to be added, neither of which showed up on Laura's recipe. Mushrooms might be good here, but as much as I like artichokes, they don't sound that great with chicken.
Robert so loves when I try new things. Indicating his enthusiasm tonight, he said, "Why are we having chicken again, and what's wrong with the way you usually cook it?" This loosely translated to: "My darling, what I love most about you is that you continue to feed me my favorite meat, chicken, and you always try to find new and exciting ways to cook it."
But ravenous hunger does funny things to his senses. As the chicken cooked, he repeatedly commented about how good it smelled. (Really.) To my complete surprise, everyone scarfed this down. Trevor was done with his chicken before I'd even had a chance to taste mine, Holly finished right after him, and they both asked for seconds immediately. Wow!!
Laura, thanks for the great recipe! I made a few adjustments and am posting these below. Boneless chicken thighs were on sale, so I used those instead. I was a little leery; we never eat chicken thighs. But obviously they went over really well here. The recipe was terribly salty, and low-sodium soup might help with that next time. We're definitely making this again!
CHICKEN JERUSALEM
6 boneless skinless chicken breasts or thighs
2 T. butter
2-3 T. oil
2 packages Good Seasons Italian Dressing Mix
6 oz. cream cheese (cut into chunks for melting)
2 cans cream of chicken soup
1 can water
Preheat oven to 350 degrees.
Put butter and oil in skillet and heat to medium-high. Whisk in Italian dressing mix. Cook chicken breasts in this mixture until browned; turn and brown on the other side. Remove chicken from pan and place in 9 x 13 baking dish. To the pan add all remaining ingredients and stir over low heat until cream cheese is melted and gravy is smooth. Pour this gravy over the chicken and cover tightly with foil. Bake in oven for 45 minutes (or 1 hour for bone in breasts). Serve over rice or mashed potatoes.
Robert so loves when I try new things. Indicating his enthusiasm tonight, he said, "Why are we having chicken again, and what's wrong with the way you usually cook it?" This loosely translated to: "My darling, what I love most about you is that you continue to feed me my favorite meat, chicken, and you always try to find new and exciting ways to cook it."
But ravenous hunger does funny things to his senses. As the chicken cooked, he repeatedly commented about how good it smelled. (Really.) To my complete surprise, everyone scarfed this down. Trevor was done with his chicken before I'd even had a chance to taste mine, Holly finished right after him, and they both asked for seconds immediately. Wow!!
Laura, thanks for the great recipe! I made a few adjustments and am posting these below. Boneless chicken thighs were on sale, so I used those instead. I was a little leery; we never eat chicken thighs. But obviously they went over really well here. The recipe was terribly salty, and low-sodium soup might help with that next time. We're definitely making this again!
CHICKEN JERUSALEM
6 boneless skinless chicken breasts or thighs
2 T. butter
2-3 T. oil
2 packages Good Seasons Italian Dressing Mix
6 oz. cream cheese (cut into chunks for melting)
2 cans cream of chicken soup
1 can water
Preheat oven to 350 degrees.
Put butter and oil in skillet and heat to medium-high. Whisk in Italian dressing mix. Cook chicken breasts in this mixture until browned; turn and brown on the other side. Remove chicken from pan and place in 9 x 13 baking dish. To the pan add all remaining ingredients and stir over low heat until cream cheese is melted and gravy is smooth. Pour this gravy over the chicken and cover tightly with foil. Bake in oven for 45 minutes (or 1 hour for bone in breasts). Serve over rice or mashed potatoes.
Wednesday, January 23, 2008
Recipe - Roast Chicken with Vegetables
I found this recipe in the paper nine years ago titled something like "Roast Chicken for Dummies." I'd never roasted a whole chicken before and was happy to see how quick and easy it was. Very conveniently, everyone at my house continues to enjoy this.
ROAST CHICKEN WITH VEGETABLES
8 whole carrots
2 medium yellow onions
8 small red or white potatoes
2 t. salt
1 t. pepper
1 whole chicken, about 3-1/2 lbs.
Preheat oven to 425. Lightly spray a large roasting pan.
Peel and cut carrots into 1-1/2" long pieces; cut larger pieces in half. Peel each onion and cut into quarters. Wash potatoes, but do not peel or cut. Sprinkle vegetables on bottom of roasting pan.
Sprinkle with 1 t. of salt and ½ t. of pepper. Remove giblets from chicken, wash chicken and pat dry. Sprinkle with remaining 1 t. salt and ½ t. of pepper. Set chicken, breast side up, in pan and roast in center of oven for about 1 hour, maybe 1 hour 15 mins. until vegetables are done. Halfway through roasting, turn vegetables. Serves 4.
(I peel my potatoes. I cook the chicken on top of the vegetables, so the chicken doesn't get soggy on the bottom, and I don't turn the vegetables. If I use a bigger chicken, I have to increase the cook time; a 4 to 4-1/2 lb. chicken takes about an hour and 45 mins.)
Friday, September 21, 2007
Chicken Souvlaki
While the sound of this recipe might set Liz's children writhing in dismay (her words!), my family LOVED it. After tasting a little Greek food last weekend, Trevor was asking for more.
CHICKEN SOUVLAKI
3 T. oil
2 t. lemon juice
1-1/2 T. dried oregano, crumbled
1/4 t. salt
1/4 t. pepper
1.5 lb. boneless, skinless chicken, in 1" cubes or less
In a small bowl, combine the oil, lemon juice, oregano, salt, and pepper. Toss the chicken cubes in the oil mixture. The original recipe called for skewering and bbqing or broiling; but I just left the chicken in the bowl for an hour or so and refrigerated.
2 c. plain yogurt (I used non-fat) (NOT vanilla!)
1 cucumber, peeled, seeded, grated
1 t. salt
1 garlic clove, minced
1/8 t. pepper
1/4 -1/2 t. dried dill, depending on your preference
Put the yogurt in a strainer lined with a coffee filter, or a paper towel, and set it over a bowl. Let drain for 15 minutes. In a medium bowl, combine the cucumber with salt; let sit for 15 minutes. Squeeze cucumber to remove liquid and put back in the bowl. Stir in drained yogurt, garlic, pepper, and dill.
Light the grill or heat the broiler, and grill chicken over high heat or broil, turning once, until done, about 5 minutes in all.
Instead, I cooked on the stove on medium high, waiting for it to brown on one side before turning.
Transfer the chicken to a plate or bowl for serving.
6 pitas, cut in half
3 T. butter
1 small onion, sliced in rings
2 tomatoes, cut into thin wedges
1/3 c. Kalamata olives (or other black), pitted
Melt butter in large fry pan over medium high heat. Brown pitas quickly in butter, turning once, and removing from heat.
To serve: Put everything, including onion, tomato and olives, on the table individually so everyone can choose their own toppings.
My family likes these kinds of meals the best because each can pick and choose what they like. Robert and Trevor stuffed their pitas with the souvlaki. Holly ate everything separately on her plate. I put my pita down, and topped it with everything.
I also made up a box of "instant" couscous to go along with it, and they all liked that too. Who'd have guessed? The couscous was nice because it was SO fast, and everything in this meal was pretty healthy.
Holly and I continue to walk after dinner. It rained most of today before stopping in the late afternoon. These are great rains, coming down nicely but without wind. It was 70, so we kept the windows open. It was a little foggy out tonight. Here's another of the purple and orange sunsets, you can see a little of the gray from the clouds too.
CHICKEN SOUVLAKI
3 T. oil
2 t. lemon juice
1-1/2 T. dried oregano, crumbled
1/4 t. salt
1/4 t. pepper
1.5 lb. boneless, skinless chicken, in 1" cubes or less
In a small bowl, combine the oil, lemon juice, oregano, salt, and pepper. Toss the chicken cubes in the oil mixture. The original recipe called for skewering and bbqing or broiling; but I just left the chicken in the bowl for an hour or so and refrigerated.
2 c. plain yogurt (I used non-fat) (NOT vanilla!)
1 cucumber, peeled, seeded, grated
1 t. salt
1 garlic clove, minced
1/8 t. pepper
1/4 -1/2 t. dried dill, depending on your preference
Put the yogurt in a strainer lined with a coffee filter, or a paper towel, and set it over a bowl. Let drain for 15 minutes. In a medium bowl, combine the cucumber with salt; let sit for 15 minutes. Squeeze cucumber to remove liquid and put back in the bowl. Stir in drained yogurt, garlic, pepper, and dill.
Light the grill or heat the broiler, and grill chicken over high heat or broil, turning once, until done, about 5 minutes in all.
Instead, I cooked on the stove on medium high, waiting for it to brown on one side before turning.
Transfer the chicken to a plate or bowl for serving.
6 pitas, cut in half
3 T. butter
1 small onion, sliced in rings
2 tomatoes, cut into thin wedges
1/3 c. Kalamata olives (or other black), pitted
Melt butter in large fry pan over medium high heat. Brown pitas quickly in butter, turning once, and removing from heat.
To serve: Put everything, including onion, tomato and olives, on the table individually so everyone can choose their own toppings.
* * * *
It was easy and fast to make. I prepared the yogurt sauce and let the chicken marinate ahead of time. Pulling everything together--cooking the couscous, the chicken and pitas, slicing the tomato, onion and olives while they cooked--took less than 15 mins.My family likes these kinds of meals the best because each can pick and choose what they like. Robert and Trevor stuffed their pitas with the souvlaki. Holly ate everything separately on her plate. I put my pita down, and topped it with everything.
I also made up a box of "instant" couscous to go along with it, and they all liked that too. Who'd have guessed? The couscous was nice because it was SO fast, and everything in this meal was pretty healthy.
* * * *
Holly and I continue to walk after dinner. It rained most of today before stopping in the late afternoon. These are great rains, coming down nicely but without wind. It was 70, so we kept the windows open. It was a little foggy out tonight. Here's another of the purple and orange sunsets, you can see a little of the gray from the clouds too.
Thursday, June 21, 2007
Dilled Chicken Pasta Salad
I've been making this summer favorite for over ten years (yikes!). It's an easy recipe to halve, and it should be made several hours ahead of time for the flavors to blend.
Dilled Chicken Salad
16 oz. package spiral pasta, cooked
2 c. cubed cooked chicken
1 c. chopped celery
1/4. c. chopped onion (I usually use dried minced onion)
1 big can of peas, drained (16 oz.?)
In a large bowl, combine salad ingredients and mix well. Add dressing. Cover and chill before serving. Serves 10-12.
Dressing:
1 oz. package of ranch dressing mix
16 oz. sour cream (I use light)
1 c. mayonnaise (I use light)
1 c. milk (I use skim)
1 T. dried dill weed
1/2 t. garlic
Whisk dressing ingredients until smooth.
Dilled Chicken Salad
16 oz. package spiral pasta, cooked
2 c. cubed cooked chicken
1 c. chopped celery
1/4. c. chopped onion (I usually use dried minced onion)
1 big can of peas, drained (16 oz.?)
In a large bowl, combine salad ingredients and mix well. Add dressing. Cover and chill before serving. Serves 10-12.
Dressing:
1 oz. package of ranch dressing mix
16 oz. sour cream (I use light)
1 c. mayonnaise (I use light)
1 c. milk (I use skim)
1 T. dried dill weed
1/2 t. garlic
Whisk dressing ingredients until smooth.
Subscribe to:
Posts (Atom)