Thai Chicken, revisited

This Thai chicken is something my husband requests often. I have a really tough time saying no because it's an amazingly easy and delicious dish, and because it's my husband. The only thing I don't like about this recipe is that it has chives in it. Don't get me wrong, I love chives and without them, this dish wouldn't be nearly as tasty. On the other hand, I hate that they go bad so quickly. While at the farmers market a few weeks ago, a gentleman was selling me some chives and he said you can chop them and freeze them. WHY have I not thought of that before? There will be no more throwing bad chives out of this house again! I'm going to try some recipes with my newly frozen chives soon so I'll update how it went. So far they still look great though!

Thai Chicken
Adapted from: Biggest Book of 30-Minute Meals (Better Homes & Garden)
Yields: 4 servings

4 skinless, boneless chicken breasts (medium sized, 1-1.5 lbs)
4 green onions, cut into 1/2-inch pieces
1/4 cup creamy peanut butter
3/4 cup unsweetened coconut milk
1/4 tsp black pepper
1/4 tsp ground ginger
1 tbsp canola oil
1/4 cup honey roasted peanuts
In a small mixing bowl, combine coconut milk, peanut butter, ginger and pepper. Set aside.

In a large skillet, heat oil over medium heat and cook chicken breasts until cooked thoroughly. Remove from skillet and keep warm. Add green onions to warm skillet and cook for 1-2 minutes until tender. Stir in sauce mixture, stirring until bubbly. Remove from heat.

Place chicken on plate and spread sauce over top and sprinkle with peanuts to serve.

Chicken Stroganoff

This recipe originally called for cubed turkey, but I'm not seasoned enough yet to experiment with it; nor do I know where to find turkey like that (reasonably priced anyways). Chicken is a great substitute and tasted amazing in this easy skillet dinner. You can always cook the chicken when you have time and just store it in the fridge. That really makes this dinner take no time at all to prepare. We also always substitute frozen corn for peas with any recipe since we both dislike peas. My husband even took all of the leftovers (and yes, I mean ALL) for lunch the next few days. None of this was thrown out if that says anything about the taste. Next time I might not use as many noodles since it wasn't as creamy as I'd like. I added quite a bit more than the recipe called for. :) That's what I do, though.

Chicken Stroganoff

Adapted from: Pillsbury

Yields: 4-6 servings

1 can chicken broth (14 oz)

1 jar turkey gravy (12 oz)

2.5 cups uncooked wide egg noodles

1 cup sliced carrots

1 cup frozen corn

1/2 cup sour cream

1/8 tsp ground nutmeg

1/8 tsp pepper

2 cups cooked, cubed chicken (or turkey)

In a large skillet, heat broth and gravy until boiling. Stir in noodles, carrots, peas, sour cream, nutmeg and pepper. Return pan to boiling. Reduce heat, cover and simmer on medium-low for 10 minutes. Stir in the chicken (or turkey) until noodles and vegetables are tender and warm.

Chicken, Poblano and Corn Quesadillas

From past experience, I've learned that quesadillas are a tricky yet easy dinner (or appetizer) to make. It takes some finesse I think, but they are always worth the effort in the end. My first attempt I was over-zealous and wanted to make an entire quesadilla (unfolded, two tortillas in the skillet). That was the worst idea! They fell apart and didn't crisp all that well. So learn from my mistake; when the directions for a quesadilla say to fold it over in half, do it. I also made some minor changes to this recipe because I like flavorful quesadillas with lots of different ingredients. I added tomatoes and I think a side of sour cream or salsa would have been even better!

Chicken, Poblano, and Corn Quesadillas

Adapted from: Simply Suppers

Yields: 6-8 quesadillas

1 large poblano pepper, halved

olive oil

1 cup shredded, cooked chicken

1 cup corn kernels

1 cup Monterrey Jack cheese, shredded

1 tomato, chopped

6-8 8-inch flour tortillas

sour cream (optional)

salsa (optional)

Start by roasting the poblano pepper. Preheat the broiler on high and move the oven rack to the highest position. Remove all seeds and stems from the pepper and place on oiled cookie sheet. Place in the oven and broil for about 8 minutes on each side, enough to get them charred on the edges. Set aside to cool.

Preheat a skillet on the stove to medium heat. Meanwhile, fill tortillas with ingredients: shredded chicken, cheese, corn and tomatoes. You can add the salsa and sour cream beforehand or use as a dipping sauce. Be sure to only fill half the tortilla. Fold in half and spray the top of the tortilla with olive oil cooking spray. Place folded tortilla into preheated skillet with the oiled side down. Lightly spray the other side of the tortilla while cooking.

Leave tortilla on skillet until crunchy and darkened, about 3-4 minutes. Flip over to cook the other side gently with a spatula. Leave on skillet until crunchy and darkened, about 3-4 minutes. Serve immediately.

Chicken Salad

Simple and easy is what I'm currently looking for in recipes lately. Starting my third trimester soon and slowly losing patience with cooking (among other things) has just drained me; physically and mentally. This was easy to make and actually made lots of leftovers which were amazing the next few days! This is something I could see my husband making when the baby comes because it's so easy and not very time-consuming. Next time I might try it with some leftover chicken breast, shredded, to see if I can taste the difference.

We also just got back from our "babymoon" in Washington DC so I might post about the places we ate there soon as well. I made a list of the good places and the bad places to avoid. It's about even on both sides.

Chicken Salad

Adapted from: Allrecipes

Serves: 4-6

2 10-ounce-cans chicken chunks, drained & rinsed

1 cup seedless green grapes, halved
1/2 cup sliced almonds
1/3 cup pecans, chopped
1/2 cup chopped celery
1 8-oz can mandarin oranges, drained
1/2 cup cucumber ranch salad dressing
1/4 cup mayonnaise

Mix all ingredients in a medium mixing bowl. Cover and allow to chill for at least 1 hour in the fridge. Serve on warm buns or large croissant rolls.

White Cheddar Chicken Pasta

My husband has been the most supportive person in the entire world during the first half of my pregnancy. He has put up with mood swings, the occasional stomach ache, and my constantly-changing body (and not in the ‘honey I’m getting a six pack’ kind of way). I absolutely love him for that and for always paying attention. His memory is ten times what mine is. When I sent him to the grocery store to get some white cheddar cheese, all of it was unpasteurized except one. He remembered that our OB’s office told me to never eat unpasteurized cheese (I miss real queso). What an amazing husband I have!

I needed white cheddar cheese, shredded, for this recipe and it only comes in blocks. I guess almost all grocery stores keep them near the deli counter instead of where the general shredded cheese is. This kind of cheese and the way it melts is really the only kind of cheese I would recommend for this dish. It really gave a great taste to the chicken and pasta. The spices really kicked it up a notch, especially for my husband who loves spicy foods. This is a perfect weeknight meal to take for lunches in the days after cooking it. It keeps well and still tastes great!

White Cheddar Chicken Pasta
Adapted from: Homemade by Holman
Serves: 4-6
For the chicken
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
¼ tsp mustard
1 Tbsp thyme
½ tsp salt
½ tsp freshly ground pepper
1 Tbsp olive oil

For the Pasta:
1 lb short-cut pasta (bowtie or rotini)
2 Tbsp butter
2 Tbsp all-purpose flour
2 cloves garlic, minced
1 small onion, finely diced
1 Tbsp Dijon mustard
8 oz sharp white cheddar cheese, grated
2 cups milk
1 Tbsp thyme
1 Tbsp oregano
Crushed red pepper flakes, to taste
Grated parmesan cheese, to taste

Heat olive oil in large skillet over medium heat. Mix together mustard, thyme, salt and pepper. Sprinkle spices onto both sides of raw chicken pieces. When the pan is hot, add the chicken and brown about 3-5 minutes per side until cooked all the way through. Set aside on a plate and cover to keep warm.

Melt butter in large skillet over medium heat and add flour. Whisk to combine. Add wine, garlic, onions, and mustard and cook about 5 minutes, until onions are translucent. Reduce heat to low and slowly add milk, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken. Add cheese and stir well to melt.

Meanwhile, cook pasta according to package directions. Once everything is warmed and cooked through, add together in the large skillet with the cheese mixture. Add thyme and oregano and toss well to incorporate. Serve warm and top with parmesan cheese and red pepper flakes as desired.

Chicken Pot Pie, revisited

I've made this pot pie before. It is one of our favorite dinners of all time! I just wanted to share it again just so that it doesn't get lost in the archives. We really do have to restrain ourselves from eating it more than once a month. Yup, it's that good! One thing both my husband and I will not eat (ever) is peas. Normal chicken pot pie contains peas, but I substituted the corn and it has been a fantastic replacement. If I were to reccomend any weeknight dinner, this would be at the top of my list. One thing I might experiment with in the near future is purchasing some large rammekins and making individual pot pies.

Chicken Pot Pie

Adapted from: All-Recipes

Yields: One 9-inch pie

1 lb boneless, skiness chicken breasts (cubed)
1 cup sliced carrots
1 cup frozen whole kernel corn
1/2 cup celery, chopped
2 tbsp butter
1/3 cup chopped onion, minced
1/3 cup all-purpose flour
salt and pepper, to taste
1/4 tsp celery seed
1 3/4 cup chicken broth
2/3 cup milk
2 unbaked pie crusts

Preheat oven to 425 degrees. In a stock pot, combine chicken, carrots, corn, celery and add water to cover and boil for 15 minutes. Remove from heat and set aside. About halfway through, heat a medium sauce pan over medium heat cooking the butter and onions until soft, about 5-7 minutes. Stir in flour, salt, pepper, and celery seed. Then, slowly stir in chicken broth and milk. Simmer over medium-low heat until thickened, about 8 minutes.

Unfold one pie crust into greased pie pan and place chicken mixture in. Then, pour liquid mixture on top making sure nothing overflows. Place second crust flat on top and cut off excess dough from edge of pan. Then, fold top and bottom crusts together and into a zig-zag (fluted) pattern. Cut slits on top crust for ventilation and bake for 25-30 minutes, until crust is golden brown.

Grilled Chicken Quesadillas

One menu item I have never tried to make at home would be a quesadilla. For one, they look very hard. Also, I never really liked them enough to try it. I have been running out of dinner ideas lately (hint: in need of cook books), so I decided to give it a try. I’m glad I did because these quesadillas were absolutely amazing fresh and tasted even better reheated! I love foods that I can heat up for leftovers. Some foods stay well and some don’t. These do and they are a great weeknight meal, even if you do end up with a lot of leftovers.

Grilled Chicken Quesadillas
Adapted from: Annie’s Eats, originally Confections of a Foodie Bride
Serves: 4

1 Tbsp chili powder
2 Tbsp fresh cilantro, minced (optional)
1 Tbsp olive oil
juice of 1 lime
dash salt
1 tsp cumin
½ tsp red pepper flakes
2 boneless, skinless chicken breasts, halved lengthwise
½ yellow onion, chopped
2 tomatoes, seeded and diced
corn tortillas (6-7 inch)
cooking spray
shredded cheese

Heat a grill pan or skillet over medium-high heat. In a pie plate, combine the chili powder, cilantro, olive oil, lime juice, salt, cumin and red pepper flakes. Whisk to combine and coat the chicken halves in the mixture. Cook chicken until browned on both sides and is no longer pink inside. Remove from heat and shred the chicken once cooled. Add the onion to the pan and cook until tender, about 5 minutes.

In a medium mixing bowl, combine the chicken, onion, and diced tomatoes. Toss well. Lightly brush or spray one side of a tortilla with vegetable oil. Flip over on a clean work surface so that the oiled side is down. Place a quarter cup of chicken mixture onto tortilla and spread evenly. Sprinkle shredded cheese on top. Fold tortilla over to sandwich the filling like a taco.

Cook the assembled quesadilla over medium-high heat in a lightly oiled grill pan or skillet until browned on the outside and cheese is melted on the inside. Slice into wedges and repeat with remaining tortillas and chicken mixture. Serve warm with sour cream and salsa.

Orange Chicken

"If you can make Kung Pao Chicken like this, we won't ever have to go out to a Chinese restaurant again." The words of a wise and very happy husband!! I saw this recipe online and even though I consider myself a HUGE follower of Annie's Eats, I just had to try it anyways. I know a lot of my recipes are from her website but I just don't have nearly enough cookbooks or experience to be able to do things like this on my own yet. I'll be honest in that I was very nervous about deep frying the chicken pieces coated in cornstarch but it worked out amazingly and I wouldn't do it any other way! If you like orange chicken (or you are even on the fence about it), this recipe will change your world, promise. This recipe is actually supposed to be a knock-off to Panda Express and I can say (since I eat there a lot) that this recipe is MUCH MUCH MUCH better than theirs!

Orange Chicken

Adapted from: Annies Eats, originally Cooking at Home with America's Test Kitchen

Serves: 4-6

For the marinade and sauce:

¾ cup chicken broth
¾ cup freshly squeezed orange juice
1 ½ tsp finely grated orange zest
6 Tbsp white vinegar
¼ cup soy sauce
½ cup brown sugar, packed
3 cloves garlic, minced
1 Tbsp fresh ginger, grated
¼ tsp cayenne pepper
1 ½ lbs boneless skinless chicken breasts, chopped into 1-inch bite-sized pieces
1 Tbsp plus 2 tsp cornstarch
2 Tbsp cold water
8 thin strips orange peel (optional)

For coating and frying:
3 large egg whites
1 cup cornstarch
½ tsp baking soda
¼ tsp cayenne pepper
3 cups peanut or canola oil

To make the marinade and sauce, combine the chicken broth, juice, zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper in large saucepan. Whisk to blend well. Set aside ¾ cup of the mixture and transfer to an airtight tupperware container. Add the chicken pieces to the tupperware, seal and refrigerate about 30-60 minutes (no longer).

Place the saucepan on the stove and heat over medium-high heat, bringing to a simmer. In a small bowl, whisk together cornstarch and water until well incorporated and add it to the saucepan. Continue to simmer until the sauce thickens and becomes translucent, about 1 minute. Remove from the heat and stir in the orange peel, if using.

To prepare the coating, place egg whites in a pie plate and whisk until frothy. In a second pie plate, combine the cornstarch, baking soda and cayenne pepper. Whisk to blend well. Drain the chicken from the tupperware container in a strainer in the sink, but BE SURE TO SAVE THE SAUCE! To do this most effectively, pick out the chicken pieces with a slotted spoon or tongs. Pat dry with a paper towel (they don’t have to be perfectly dry). Place half of the chicken in the egg whites and turn to coat. Transfer them to the second pie plate with cornstarch mixture and set aside on a clean plate. Repeat with second half of chicken pieces.

To fry the chicken, heat oil in an 11- or 12-inch round dutch oven or straight-sided sauté pan until the oil reads 350 degrees F. Use a candy thermometer to read this. Carefully (without splattering hot oil) place half of the chicken pieces in the oil and fry until golden brown, about 5 minutes. Be sure to flip them about halfway through the cooking time. Remove from the oil with a metal skimmer and transfer to a paper towel-lined plate. Return the oil to 350 degrees and repeat with remaining chicken pieces.

If desired, place cooked chicken pieces back into the saucepan with the orange sauce and heat on low a few minutes to reheat the sauce. Serve over a bed of white rice.

Caesar Salad Pizza

Caesar salad is my number one favorite kind of salad. It's usually pretty consistent on the toppings and the wonderful flavor of the dressing is amazing, too. I have made other pizza crusts before but this one is very doughy and tastes just like bread you would serve with a normal side caesar salad. It's not like my deep dish pizza crust or anything close to it. I did roll these crusts out thinner because they looked too thick compared to the picture on the website. They did, however rise a little more than I would have hoped so I will probably make them even thinner next time. Don't be afraid to roll the dough thinner than you normally like it; it will turn out perfect! Also, feel free to add or omit toppings you like on your salads. I added chicken to make this a more wholesome dinner.

Caesar Salad Pizza

Adapted from: Annie's Eats, originally The Pastry Queen
Serves:6-8

For the crust:

1 ½ cups warm water
5 tsp instant yeast
2 Tbsp olive oil, plus more for brushing
2 tsp honey
4-5 cups all-purpose flour
1 tsp salt
½ tsp red pepper flakes
¾ cup coarse cornmeal
freshly shredded parmesan cheese

For assembly:
Caesar dressing
1 large head Romaine lettuce, washed and chopped
1 pint cherry tomatoes, halved
garlic croutons
Parmesan shavings

To make the crust, combine the water, yeast, oil, honey and 3 cups flour in the bowl of a stand mixer fitted with the dough hook attachment. Add the salt and red pepper flakes. Mix on low speed until combined. Add 1 more cup of the flour and mix until soft. Mix on low speed for 5 minutes to knead. Add the rest of the flour 1-2 Tablespoons at a time (as needed) until the dough is smooth and tacky but not sticky.

Coat 2 baking sheets with olive oil (or preheat a pizza stone, unoiled). Preheat oven to 450 degrees F. Sprinkle baking sheet(s) with cornmeal. Divide the dough into 4 equal pieces (use only those needed, freeze the rest in plastic wrap and a ziploc bag). Cover the dough with a damp towel and let sit for 10 minutes, until the oven heats up.
With a rolling pin, flatten dough ball into 10-inch circle on well-floured surface. Brush each dough with olive oil and sprinkle with parmesan cheese. Transfer to prepared baking sheet or stone and bake until lightly golden and crisp, about 10-15 minutes.

To assemble the salad, combine lettuce, tomatoes and dressing (as desired) in large mixing bowl. Toss to coat evenly and place a generous amount on cooked, warm pizza crust. Top with parmesan cheese and croutons as desired.

Roast Chicken with Caramelized Shallots

Rare is it when I make chicken that isn't boneless and skinless. These bone-in and skin-on chicken breasts were amazingly good. Usually the only chicken bone-in that I eat is at BW3's; I love their wings. Well I decided to go out of my comfort zone and I’m pretty glad that I did. Although the chicken, to me, seemed a little plain I know that I will be able to add more spices next time. I will definitely add more liquid, too, as there was no liquid left before cooking which I think made the chicken a little drier than it should have been. The recipe below reflects that change. They really go well with steamed broccoli (hidden in some cheese for my husband) and macaroni and cheese. If you aren’t looking for a hugely complicated recipe with a bunch of seasonings that you usually don’t have on hand, this is your recipe!

Roast Chicken with Caramelized Shallots
Adapted from: Annie’s Eats, originally The French Farmhouse Cookbook
Serves: 2-4

3 Tbsp olive oil
2 Tbsp red wine vinegar
2 Tbsp soy sauce
1/4 cup chicken broth
2 shallots, peeled and minced
2-4 pieces bone-in chicken breast (or thighs)
Salt and pepper, to taste
Minced fresh parsley

Preheat the oven to 425º F. In a baking dish large enough to keep the chicken pieces in one layer, combine the oil, vinegar, soy sauce, broth and shallots. Whisk to combine. Coat the chicken with the mixture in the dish and lay them in a single layer. Spoon some of the shallots on top of the chicken. Sprinkle with salt and pepper, as desired.

Bake the chicken for 20 minutes (until the chicken begins to brown on top) and then turn them over and spoon more of the juices and shallots on top. Bake for an additional 20 minutes or until the chicken is cooked thoroughly. The shallots should be caramelized as well. While the chicken is cooking the second 20 minutes, this is the best time to get started on side items so that they won’t get cold.

Sprinkle the chicken with parsley and serve warm.

Chicken Curry Soup

Indian food is something I’ve never tackled, nor have I had in many years. I love it, but I think my husband is just “never in the mood” for it unfortunately. Or that is his excuse anyways. Well luckily I got a free cookbook with my latest Pampered Chef order so I chose the Soups book. I figured it’s almost winter and they might come in handier than a dessert book (although I seriously considered that one but didn’t want to totally ruin my husband’s P90X plan). So I got the cookbook and all of the soups and chilis look absolutely wonderful. Luckily here in Indiana the weather could be 70º F one day and 50 º F the next so I can plan out burgers and stews in the same week.

This soup was not exactly as spicy as I thought it would be. I don’t think it’s anything like traditional Indian food but it does have a great taste. It reminded us more of a beefed up version of chicken noodle soup more than anything. It has more spices and is more flavorful than the traditional soup. Thus, this would be a great weeknight dinner for guests or just the family. I would still stick with traditional chicken noodle soup for when you are feeling a bit under the weather though.

Indian Chicken Curry Soup
Adapted from: Soups, Stews & Chilis (Pampered Chef)
Serves: 8

1 large onion, diced
1 large Yukon gold potato, unpeeled and diced
1 lb boneless, skinless chicken breasts, cubed
dash salt and pepper
1 ¼ Tbsp vegetable oil, divided
3 garlic cloves, minced
2 tsp ginger root, peeled and grated
1 ½ Tbsp curry powder
1 ½ tsp ground coriander
6 cups chicken stock (1.5L)
3 Tbsp cornstarch
2 Tbsp cold water
1 ½ cups carrots and corn mixture, chopped (originally called for peas and carrots)
¼ cup chopped fresh cilantro (optional)
3 Tbsp chopped fresh mint
¾ cup plain Greek yogurt

Combine chicken and a dash of salt and pepper in a small bowl and toss to coat evenly. Set aside. Heat ½ Tbsp of the vegetable oil in a large stock pot over medium-high heat 1-3 minutes, or until shimmering. Add the chicken and cook evenly for 3-4 minutes, until golden brown, stirring occasionally. The chicken will not be done yet, but remove it from the pot and set aside on a plate.

Add the remaining oil to the pot and add the onion, cooking until it is browned, about 2-3 minutes. Add a pinch more of black pepper and the minced garlic, ginger, curry, and coriander. Cook and stir 1 minute until fragrant. Whisk in stock. In a small bowl, combine cornstarch and cold water. Whisk to combine and add to the pot. Add in the chicken and potato to the pot and bring to a simmer. Reduce the heat to low and cook an additional 8-10 minutes or until the potato pieces are tender.

Stir in the carrots/corn mixture, cilantro (if using), mint and a pinch of salt. Remove pot from heat. Place yogurt into a medium sized mixing bowl and carefully ladle 2 cups of the pot mixture into the bowl with the yogurt. Whisk together the mixture in the mixing bowl and slowly return back to the pot. Whisk until completely incorporated. Garnish with cilantro and serve warm.

Chicken Empanadas, revisited

I first made these quite some time back but the picture was dull, lifeless and let's be honest: unappetizing. I absolutely turn to these empanadas whenever I have the craving for Mexican but don’t have a lot of time (or energy) for a complete meal. These would be perfect for an appetizer as well since they qualify as “finger food” and are small. Whatever the occasion, these little bites are sure to please anyone!

Chicken Empanadas

Adapted from: Paula Deen

Serves: 4-6

2 boneless chicken breasts, cooked and cubed small

8 oz Monterey Jack Cheese blend
4-6 ounces softened cream cheese
1/2 cup chopped red bell pepper
1 jalapeno, seeded and chopped
1 tbsp ground cumin
salt and pepper, to taste
3 pie crusts, unbaked
water

I cooked the chicken ahead of time by boiling 2 parts water, 1 part chicken broth. Bring to a boil, then reduce the heat and simmer for 20 minutes or until chicken is cooked. Remove the chicken from the pot and set aside on a plate to cool.

Preheat oven to 400 degrees. Lightly grease two baking sheets. In a large bowl, combine all ingredients except water and pie crust. Mix well. Unroll one pie crust onto lightly floured surface and roll into a 15-inch circle (a bit thinner than what the package comes in). Cut rounds using a large cookie cutter (or I used the rim of a can from a 28-ounce jar of diced tomatoes). I am all about reycling! ;) As the rounds are cut, place a generous 1 tbsp of the mixture in the middle. With a clean fingertip, lightly brush the edges of the crust with the water. Fold dough over and seal gently with a fork.

Repeat and re-roll all dough until all empanadas are made and placed on baking sheets. Bake for 15-17 minutes and allow to cool for 1-2 minutes before serving. They will be hot!

Black Beans, Chicken and Rice

It's finally October and fall. One of my favorite times of the year to cook. It's like a fresh start and I don't have to worry about yard work anymore. Not that I don't like it, it's just very time consuming so cooking sort of gets put on the backburner. Well now it's time to focus on the cooking and food! This recipe is from another magazine that got lost over the years (circa 2007!) but I have dog-eared lots of pages in it. Finally I got to one recipe and it was this one! It's so delicious and the flavors aren't too overpowering. Also, my husband made the comment that with the black beans and peppers it looked like Halloween in a bowl. This would be perfect for a Halloween dinner. It's quick, easy and delicious!

Black Beans, Chicken and Rice

Adapted from: Pillsbury

Serves: 4

2 tsp canola oil

1 cup uncooked long-grain white rice

1 1/2 tsp ground cumin

1 tsp chili powder

2 cups cubed cooked chicken

2 cups frozen bell pepper and onion, chopped

1 can black beans, drained and rinsed (15 oz)

1 can chicken broth (14 oz)

2 Tbsp water

1/2 cup shredded cheddar cheese

In a 12-inch skillet, heat oil over medium-high heat. Cook and stir in rice, cumin and chili powder for 1-2 minutes. Stir in all remaining ingredients except cheese. Heat to boiling, cover, reduce heat and simmer for  15 minutes. Make sure liquid is absorbed and rice is tender, stirring occasionally.

Remove skillet from heat and uncover. Fluff quickly with a fork. Sprinkle cheese on top and cover. Let stand for 1-2 minutes while the cheese melts. Serve warm.

Santa Fe Chicken Salad Wraps

One last delicious summer-style meal that you can make all winter long (pending being able to find good tomatoes). I love the summer but I am more of a fall girl. To tell you the truth, I really could live without air conditioning. Not many people can say that. Well, even though summer is coming to a close I have great plans in store for fall and winter! As my last summer meal, I have made a delicious chicken wrap that I found in a really old magazine (circa 2008) that I've not opened once. I actually made this entire recipe indoors so it could be a fall/winter meal, especially when you get the winter blues and miss summer. That happens to me around early Feburary.

Santa Fe Chicken Salad Wraps
Adapted from: Kraft Food & Family, Summer 2008
Serves: 4-6 people; 8 wraps

2 cooked boneless chicken breasts, cubed
4 cups torn romaine lettuce
1 large tomato, chopped
1 can whole kernel corn, drained (11 oz)
1/2 cup mexican-style shredded cheese
1/4 cup Ranch dressing
1/4 cup salsa
8 flour tortillas, large

To cook the chicken, I baked them in a glass dish, covered in foil (with my preferred seasonings) for around 20-25 minutes at 375 degrees. Make sure the chicken is cooked all the way through and then allow it to cool a bit and cube it. Set aside.

Toss romaine lettuce, chicken, tomatoes, and corn in a large mixing bowl. Sprinkle with cheese. Combine dressing and salsa in separate bowl and pour over romaine mixture. Toss to coat evenly.

Meanwhile, place all of the tortillas on a plate, stacked, and microwave for 25 seconds to heat them. Then, place the romaine mixture on top of each one, dividing equally. Roll up and if needed, keep together with a toothpick. Serve immediately.

Rosemary Parmesan Chicken Pasta

I used to get the Real Simple magazine at home. Unfortunately I have taught myself to cut back on certain things while I am job-searching. As tough as the market has been, surprisingly, I have not missed too much of my "luxuries" but this magazine sure is one of them. Fortunately for me, right before my last subscription a while back, I received a recipe booklet from them with easy recipes and this was one of my favorites! I did change the recipe around a little because the cheese and chicken liked each other a lot and wanted nothing to do with the pasta. I.e. there were chicken/cheese chunks throughout the dish.

Rosemary Parmesan Chicken Pasta

Adapted from: Real Simple

Serves: 4

12 oz orechiette pasta (or small shells)

3/4 lb boneless, skinless chicken breasts, cooked

2 Tbsp fresh rosemary, chopped

3/4 cup grated parmesan cheese

1/4 cup heavy whipping cream

salt and pepper, to taste

Cook the pasta according to package directions. Meanwhile, shred the chicken with a fork and set aside. Reserve 1 1/4 cups of the pasta water and drain the pasta. Return pasta to the pot and add the rosemary, pasta water, 1/2 cup of the parmesan, whipping cream, salt, and pepper. Mix and heat on medium-low heat until cheese is melted and creamy. Add the chicken last and then cook until warmed thoroughly, about 3-5 minutes. Sprinkle remaining parmesan cheese onto individual pasta dishes and serve immediately.

Texas Barbecued Chicken

I love chicken. I've never really admitted this, but I only really like the boneless, skinless chicken breasts. They are just so much easier to work with and I feel like you get more meat out of it; there are just too many fatty parts of a chicken leg. Against my better judgement I decided to tackle the bone-in chicken for once. I knew I couldn't fry it. One, I don't have the patience for that, and two, I've attempted it so many times I know when to admit defeat. Well grilling is much easier, but still takes a very long time. The recipe said to grill them for 20 minutes but we cooked them for about 35 minutes and they still weren't totally done. Unfortunately for us, the gas went out on the grill right at that time so that's what we had to work with. I think this would be a great recipe for wings, though. The sauce is AMAZING!

Texas Barbecued Chicken

Adapted from: Low-Fat Cooking on the Grill

3 cups tomato sauce (marinara sauce)

3 Tbsp firmly packed brown sugar

2 Tbsp ginger, grated

1 Tbsp red wine vinegar

2 garlic cloves, minced

4 whole chicken legs (2 lbs total), split and skinned

Preheat the grill to medium heat. When ready to cook, spray the rack off the grill with cooking spray to prevent sticking.

In a small bowl, combine tomato sauce, brown sugar, ginger, red wine vinegar, and garlic. You can use 1.5 cups of the mixture to make a side of beans with (recipe here). The rest is used for coating the chicken.

Grill the chicken, covered, turning occasionally and basting with the remaining tomato sauce. Continue to cook for 15-20 minutes on medium heat and then turn the heat up to medium-high for another 15 minutes, or until the chicken is cooked thoroughly.

Note: You can also make sure that your grilled chicken is always done inside by cooking them prior to grilling in a crockpot or boiling on the stove. Be sure to not over-cook them though. You will want to cook 3/4 of the way and then grill the rest. This significantly cuts down on grilling time (and I always do it for my ribs).

Chicken Parmigiana, revisited

There are so many great recipes I have made throughout the years and I continue to make them over and over again. They are so good I think they get lost in the past year of blogging so here is one that is a favorite of mine and my husband. I also am getting much better at using my teeny tiny point-and-shoot camera but am hoping to get a dslr in the near future (and by "near future" I mean in the next few years).
 

Chicken Parmigiana
Adapted from: New Cookbook, Bridal Edition (Better Homes and Gardens)
1/3 cup chopped onion
1 clove garlic, minced
1 tbsp butter
1 can diced tomatoes, undrained
1/2 tsp sugar
dash salt & pepper
1/8 cup basil
4 small skinless, boneless chicken breasts
1/3 cup seasoned fine dry bread crumbs
4 tbsp grated parmesan cheese
1/2 tsp dried oregano
1 egg, beaten
2 tbsp milk
3 tbsp olive oil
1/4 cup shredded mozzarella cheese

For sauce
In medium saucepan, cook onion and garlic in hot butter over medium heat until tender. Stir in sugar, salt, pepper and tomatoes. Bring to a boil, reduce heat and simmer uncovered about 10 minutes stirring occasionally. Stir in basil and set aside.
For Chicken

First, pound the chicken until about 1/4 inch thick to allow for proper cooking. Dip chicken in bowl with egg and milk mixture. Then, dip it into another bowl with 3 tbsp parmesan cheese, oregano and bread crumbs. Place in a large skillet in hot oil over medium heat. Cook on each side for about 5 minutes or until chicken is thoroughly cooked. Transfer chicken to serving dish and cover with sauce mixture and remaining 1 tbsp parmesan cheese. Let stand until cheese melts.

Tex Mex Chicken and Rice Casserole

I know that this doesn't look like much, but usually that means it makes up for it's lack of beauty by having wonderful flavor. This casserole does just that! I love chicken and cheese and my carbs. This puts all of my favorites in one dish. It was really hard for me to have just one serving (see, I am a health coach and I know what size dinner really should be). Also, I haven't ever admitted it before, but I am completely obsessed with tomatoes. I could eat them on anything .. trust me. I think they bring a ton of wonderful flavor to any dish, especially something so cheesy and carb-loaded. Come to think of it, this would be a great dinner before a workout (about an hour is ideal).

Tex Mex Chicken and Rice Casserole

Adapted from: New Cookbook, Bridal Edition (Better Homes and Gardens)

1/2 cup chopped onion

1 tbsp olive oil

1 cup long-grain white rice

1 tsp oregano

1 tsp paprika

1 can chicken broth (14 oz)

2 cups water

2 cups chopped, cooked chicken

1 cup chopped, seeded tomato (2 medium)

3 tbsp canned diced green chile peppers, drained

1 tsp dried basil

1.5 tsp chili powder

1/4 tsp ground cumin

black pepper, to taste

1/2 cup shredded cheddar cheese (2 oz)

For the cooked chicken cubes, I chop the uncooked chicken into cubes and boil with 80% water and 20% chicken broth. Once boiling, I cover and simmer for 20-30 minutes until chicken is cooked through.

In a saucepan cook onion in hot oil over medium heat until tender. Stir in rice, oregano and paprika. Cook, stirring often for 2 minutes. Stir in broth and water. Bring to a boil, reduce heat and simmer covered for 15-20 minutes. The liquid will not all be absorbed, which is fine.

Transfer the rice mixture to a large bowl. Stir in the chicken, tomato, chile peppers, chili powder, basil, cumin and pepper. Transfer to a greased 2-quart casserole dish. Bake, covered, for 20-25 minutes at 425 degrees. Uncover and sprinkle cheese on top and let stand for 5 minutes before serving.

Chicken Empanadas

I had no idea what an empanada was until I found this recipe. It looked good and the ingredients were all things I enjoy so why not give it a try!? Well, I am so glad I did. This is really something different that I have never eaten before but the taste combination was so flavorful! I actually made some salsa for dipping but we didn't even use it because these were so tasty and filling. I could only really eat three and my husband stopped at five. We absolutely loved them and they will go on our must-make-again list. These would be perfect for a game night or small get-together with friends or family, too.

Chicken Empanadas

Adapted from: Sing for your Supper, originally Paula Deen

2-3 boneless chicken breasts, cooked and cubed small

8 oz Monterey Jack Cheese blend

4-6 ounces softened cream cheese

1/2 cup chopped red bell pepper

1 jalapeno, seeded and chopped

1 tbsp ground cumin

salt and pepper, to taste

1 package refrigerated pie crusts (2 crusts, 15 oz)

water

I cooked the chicken ahead of time by boiling 2 parts water, 1 part beef broth (because I forgot the chicken broth). Normally I would use chicken broth. Bring to a boil, then reduce the heat and simmer for 20 minutes or until chicken is cooked. Remove the chicken from the pot and set aside on a plate to cool.

Preheat oven to 400 degrees. Lightly grease two baking sheets. In a large bowl, combine all ingredients except water and pie crust. Mix well. Unroll one pie crust onto lightly floured surface and roll into a 15-inch circle (a bit thinner than what the package comes in). Cut rounds using a large cookie cutter (or I used the rim of a can from a 28-ounce jar of diced tomatoes). I am all about reycling! ;) As the rounds are cut, place a generous 1 tbsp of the mixture in the middle. With a clean fingertip, lightly brush the edges of the crust with the water. Fold dough over and seal gently with a fork.

Repeat and re-roll all dough until all empanadas are made and placed on baking sheets. Bake for 13-15 minutes and allow to cool for 1-2 minutes before serving. They will be hot!

Sweet and Sour Chicken

This was another dish I have to give my husband credit for making. I didn't feel well this past week so I asked him to cook for me. Who knew he could find something so satisfying and amazingly delicious!? This was a very easy, quick weeknight dinner. I really wasn't sure how this would all come together in 30 minutes or less but it really did and I was actually craving more when my plate was clear! This dish also looked surprisingly like something you would order at a restaurant. That is not something we can often make in our household.

Sweet and Sour Chicken

Adapted from: Biggest Book of 30-Minute Meals

white rice (as desired)

1 can pineapple chunks (8 oz)

1/2 cup sweet and sour sauce

12 ounces boneless, skinless chicken breasts (cut into 1-inch pieces)

1 tbsp soy sauce

4 tbsp cooking oil

1 medium red pepper, sliced

1 medium carrot, thinly sliced

Make white rice per box instructions. Meanwhile, drain pineapple, reserving 2 tbsp juice and set chunks aside. In small bowl, stir together pineapple juice and sweet and sour sauce and set aside. In medium bowl, toss chicken with soy sauce and set aside.

In medium skillet, heat 3 tbsp oil on medium-high heat. Add peppers and carrots and cook for 4 minutes until vegetables are crisp-tender. Remove from skillet and set aside. Add remaining 1 tbsp oil to skillet and using a slotted spoon, add chicken to pan. Cook and stir for 3-4 minutes or until chicken is no longer pink. Add sweet and sour mixture, vegetables and pineapple chunks. Heat thoroughly and serve over white rice.