Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Wednesday, September 28
Day #271 and Adjusting
Adjusting to a new house, a new school schedule, another volleyball season...to say the least it has been crazy around here. I haven't really had time to cook anything new. I have been relying on old standby recipes. I did find a recipe that was super simple and the family loved it!
Monday, March 21
Wednesday, March 9
Day #68 and Seeing Double
This was the first double yolk I have ever seen. Pretty cool. It made an awesome omelet! Although I learned it's not best to make an omelet on the griddle, oops.
The cookies I made yesterday, Chewy Chocolate-Chunk Cherry Cookies, did make be feel better. The kids loved them too. My middle son brought home a "recipe" book from the library. He is so cute. He wants to make Lemon Bars for his class. I did find a few recipes to try also.
NEW RECIPE #20 Chicken Dijon with Noodles:
(Taste of Home, 2008)
(Average Family Rating 4.0)
2 Tbsp. Unsalted Butter
4 Chicken Breasts, boneless and skinless
1 Can Cream of Mushroom Soup
2 Tbsp. Dijon Mustard
1/2 C. Apple Juice or Milk
1 Tbsp. Parsley
Cooked Wide Egg Noodles
Melt butter in a saute pan. Add chicken and cook until golden brown. Remove from skillet, add soup, apple juice, dijon mustard, and parsley. Heat until bubbly. Add chicken back to saute pan. Cover for 15 minutes. Serve over cooked noodles.
Tips:
1. I used Cream of Chicken soup instead of Cream of Mushroom.
2. Be sure to dry raw chicken before adding to pan to help sear.
 |
| Double yolk! |
The cookies I made yesterday, Chewy Chocolate-Chunk Cherry Cookies, did make be feel better. The kids loved them too. My middle son brought home a "recipe" book from the library. He is so cute. He wants to make Lemon Bars for his class. I did find a few recipes to try also.
NEW RECIPE #20 Chicken Dijon with Noodles:
(Taste of Home, 2008)
(Average Family Rating 4.0)
2 Tbsp. Unsalted Butter
4 Chicken Breasts, boneless and skinless
1 Can Cream of Mushroom Soup
2 Tbsp. Dijon Mustard
1/2 C. Apple Juice or Milk
1 Tbsp. Parsley
Cooked Wide Egg Noodles
Melt butter in a saute pan. Add chicken and cook until golden brown. Remove from skillet, add soup, apple juice, dijon mustard, and parsley. Heat until bubbly. Add chicken back to saute pan. Cover for 15 minutes. Serve over cooked noodles.
Tips:
1. I used Cream of Chicken soup instead of Cream of Mushroom.
2. Be sure to dry raw chicken before adding to pan to help sear.
Monday, January 31
Day #31 and Winter Continues...
Winter Storm Warning, (three words I am not very fond of). They are forcasting anywhere from 4-10 inches of snow with a light glazing of ice! As I was coming home from taking the kiddies to school with freezing drizzle actually freezing to the windshield, my windshield wiper decides it doesn't want to be on the windshield any longer. Luckily my good friend hadn't left for work and was able to fix it! YEAH! Hubby stocked us up on milk, eggs, and firewood. What a combo, huh? Think I have has just about enough of this winter weather. Wonder if I could find Hubby a job somewhere warmer?
Still trying to come up with something to make in the electric skillet tonight with chicken. Why chicken? Because it was the first thing I grabbed out of the freezer. I'll get back with you when I find something...found it!
NEW RECIPE #12 Chicken Hash:
(Food Network, Guy Fieri 2007)
(Average Family Rating)
Still trying to come up with something to make in the electric skillet tonight with chicken. Why chicken? Because it was the first thing I grabbed out of the freezer. I'll get back with you when I find something...found it!
NEW RECIPE #12 Chicken Hash:
(Food Network, Guy Fieri 2007)
(Average Family Rating)
4 oz.Olive Oil, divided
2 Red Onions, diced
4 Garlic Cloves, thinly sliced
1 Red Bell Pepper, julienned
1 Green Bell Pepper, julienned
2 Jalapenos, seeded and diced
2 lbs. Chicken Thighs, bone-in and skin on
6 oz. Beer
4 oz. Water
1 Lime, juiced
1 tsp. Salt
2 tsp. Black Pepper
2 lbs. Red Potatoes, very thinly sliced
1/2 C. Roma Tomatoes, diced, for garnish
1/2 C. Queso Fresco
In medium saute pan, add 2 ounces olive oil, onions, garlic, and peppers and saute until translucent. Add chicken and brown on all sides. Remove half of the onion and pepper mixture.
Continue to cook chicken and deglaze with beer and water. Add lime juice, salt and pepper, let simmer for 45 minutes until chicken begins to fall off the bone. Remove chicken, let cool. Remove bone and remaining skin, and shred with forks.
In same saute pan, reduce mixture until thick. Remove mixture from the pan, add the remaining 2 ounces oil and potatoes and fry potatoes until crispy. Add onion and pepper mixture and shredded chicken. Press mixture together as it cooks and form into 1/2-inch cake. Flip over to brown both sides.
Top with diced tomatoes and queso fresco.
Continue to cook chicken and deglaze with beer and water. Add lime juice, salt and pepper, let simmer for 45 minutes until chicken begins to fall off the bone. Remove chicken, let cool. Remove bone and remaining skin, and shred with forks.
In same saute pan, reduce mixture until thick. Remove mixture from the pan, add the remaining 2 ounces oil and potatoes and fry potatoes until crispy. Add onion and pepper mixture and shredded chicken. Press mixture together as it cooks and form into 1/2-inch cake. Flip over to brown both sides.
Top with diced tomatoes and queso fresco.
Monday, January 24
Day#24 and a New Look
If you had visited my blog prior to yesterday you might have noticed that I changed it a bit. New background, colors...just something a bit fresher. That is kinda my vision for my kitchen. Yesterday was another day of delays, new problems, and naps. After removing the bottom cabinet doors, we discovered how gross the space between the cabinet and the dishwasher had become. So in order to clean the floor, Hubby pulled out the non-working dishwasher. The drain hose was melted to the back of the dishwasher along with the flex line. Nice, huh? This brand of dishwasher was recalled about a year ago for this very problem, overheating. Hubby called to find out if ours was on the listed, no not our model. Think they might need to add it to the list now! After three hours of what I thought would have taken ten minutes, I laid down on the couch to watch a movie. Yes and I fell asleep. So, no cooking yesterday.
Today I think my family deserves a warm home cooked meal. They haven't complained about frozen burritos, leftover take-out, or sandwiches all last week. They were in heaven when our good friends invited us over Saturday night for spaghetti dinner and a night of Rockband 3. Thank you Fraizer's!
I have a friend who also recently started a blog about food, Feeding the Heart without Breaking the Bank. She has some awesome recipes, check it out! I am going to make one of her recipes tonight.
NEW RECIPE # 10 Easy Cheesy Chicken Broccoli and Mashed Potatoes:
(F.H.B.B Jan. 2011)
(Average Family Rating)
1 Tbsp. Vegetable Oil
4 boneless skinless Chicken Breasts (frozen)
1 can Condensed Cheddar Cheese Soup
1/3 C. Milk
2 C. Fresh Broccoli Flowerets, chopped or frozen broccoli
4 C. Hot Mashed Potatoes
1. Place chicken breasts in large skillet with 4 cups water. Cook on high until no longer pink. Drain water and chop chicken into large chunks.
2. Heat oil in skillet over Medium heat. Add chunked chicken back to skillet and cook until browned.
3. Add soup, milk and broccoli. Stir to coat. Bring to a boil. Cover and cook over low heat 5 minutes or until done.
4. While simmering, cook mashed potatoes. I whipped up a batch of instant potatoes in 2 minutes.
5. Serve Cheesy Chicken over Mashed Potatoes.
Today I think my family deserves a warm home cooked meal. They haven't complained about frozen burritos, leftover take-out, or sandwiches all last week. They were in heaven when our good friends invited us over Saturday night for spaghetti dinner and a night of Rockband 3. Thank you Fraizer's!
I have a friend who also recently started a blog about food, Feeding the Heart without Breaking the Bank. She has some awesome recipes, check it out! I am going to make one of her recipes tonight.
NEW RECIPE # 10 Easy Cheesy Chicken Broccoli and Mashed Potatoes:
(F.H.B.B Jan. 2011)
(Average Family Rating)
1 Tbsp. Vegetable Oil
4 boneless skinless Chicken Breasts (frozen)
1 can Condensed Cheddar Cheese Soup
1/3 C. Milk
2 C. Fresh Broccoli Flowerets, chopped or frozen broccoli
4 C. Hot Mashed Potatoes
1. Place chicken breasts in large skillet with 4 cups water. Cook on high until no longer pink. Drain water and chop chicken into large chunks.
2. Heat oil in skillet over Medium heat. Add chunked chicken back to skillet and cook until browned.
3. Add soup, milk and broccoli. Stir to coat. Bring to a boil. Cover and cook over low heat 5 minutes or until done.
4. While simmering, cook mashed potatoes. I whipped up a batch of instant potatoes in 2 minutes.
5. Serve Cheesy Chicken over Mashed Potatoes.
Saturday, January 1
My New Year's resolution...
I seem to have the same resolutions every year...this year is going to be different! I am going to attempt to make (aka bake, cook, grill, etc.) something new everyday! I like trying new food and discovering that there can more to my weekly menu other than the same ol' thing!
Today I am starting with two new recipes:
1. Salt Caramels
2. Chicken Ranch Wraps
I will try to document my cooking with pictures while I am cooking as well as the finished product. Since this idea came upon me while my daughter and I were making the caramels there will not be any pics of the during of this recipe. (Update: Need new camera! No pics today!)
I hope you have as much fun reading this as I hope to have making this resolution one I won't break!
NEW RECIPE #1: Chicken Ranch Wraps:
(Average Family Rating: 4.8)
(This recipe originated from the Pilsbury Simply Delicious Brunches April 2006)
I am doing a little tweaking to this recipe to suit my family's tastes...
2 to 2 1/2 pounds of shredded or chopped chicken
1 C. of shredded cheese (Cheddar, Mozerella, or Colby Jack)
8 slices of cooked bacon, coarsly chopped
1 C. of ranch dressing
Tortillas
Chopped Lettuce
Chopped Onion
The recipe calls for rotisserie chicken, I just roasted 5 chicken breasts in the oven at 350 degrees for 40 minutes. I coated them with olive oil, salt, and pepper on both sides. Add ranch dressing to chopped chicken and combine. Then it's just like making a taco, add whatever condiments you like, roll up, and enjoy!
NEW RECIPE #2 Salted Caramels:
(Average Family Rating: 3.8)
(This recipe originated from Barefoot Contessa, How Easy is That?)
First and foremost I must say that Ina Garten is my FAVORITE cook! This recipe is no different from others I have tried, easy and wonderful!
Vegetable oil spray
1 1/2 C. sugar
1/4 C. light corn syrup
1/4 C. water
1 C. heavy cream
5 Tbsp. of unsalted butter
1 tsp. fine kosher salt (she added fancy salt I didn't have)
1/2 tsp. pure vanilla extract
Line a 9"x13" pan with parchment paper and spray with veg. oil. In a stockpot, add sugar, corn syrup, and water. Combine and let come to a boil over medium high heat. In a sauce pan add butter, salt, and cream. Let come to a simmer and remove from heat. Once the sugar mixture has come to a boil, turn off heat and slowly add the cream mixture. Very hot! Let the mixture come to a boil and cook until a candy thermometer reads 248 degrees. Pour into lined pan and refrigerate until set. Once set, remove from pan and cut into 3 sections shortways. Then cut each section in half. Then into bite size pieces! Enjoy!
(Update: Let come to room temp. before trying to cut!)
Today I am starting with two new recipes:
1. Salt Caramels
2. Chicken Ranch Wraps
I will try to document my cooking with pictures while I am cooking as well as the finished product. Since this idea came upon me while my daughter and I were making the caramels there will not be any pics of the during of this recipe. (Update: Need new camera! No pics today!)
I hope you have as much fun reading this as I hope to have making this resolution one I won't break!
NEW RECIPE #1: Chicken Ranch Wraps:
(Average Family Rating: 4.8)
(This recipe originated from the Pilsbury Simply Delicious Brunches April 2006)
I am doing a little tweaking to this recipe to suit my family's tastes...
2 to 2 1/2 pounds of shredded or chopped chicken
1 C. of shredded cheese (Cheddar, Mozerella, or Colby Jack)
8 slices of cooked bacon, coarsly chopped
1 C. of ranch dressing
Tortillas
Chopped Lettuce
Chopped Onion
The recipe calls for rotisserie chicken, I just roasted 5 chicken breasts in the oven at 350 degrees for 40 minutes. I coated them with olive oil, salt, and pepper on both sides. Add ranch dressing to chopped chicken and combine. Then it's just like making a taco, add whatever condiments you like, roll up, and enjoy!
NEW RECIPE #2 Salted Caramels:
(Average Family Rating: 3.8)
(This recipe originated from Barefoot Contessa, How Easy is That?)
First and foremost I must say that Ina Garten is my FAVORITE cook! This recipe is no different from others I have tried, easy and wonderful!
Vegetable oil spray
1 1/2 C. sugar
1/4 C. light corn syrup
1/4 C. water
1 C. heavy cream
5 Tbsp. of unsalted butter
1 tsp. fine kosher salt (she added fancy salt I didn't have)
1/2 tsp. pure vanilla extract
Line a 9"x13" pan with parchment paper and spray with veg. oil. In a stockpot, add sugar, corn syrup, and water. Combine and let come to a boil over medium high heat. In a sauce pan add butter, salt, and cream. Let come to a simmer and remove from heat. Once the sugar mixture has come to a boil, turn off heat and slowly add the cream mixture. Very hot! Let the mixture come to a boil and cook until a candy thermometer reads 248 degrees. Pour into lined pan and refrigerate until set. Once set, remove from pan and cut into 3 sections shortways. Then cut each section in half. Then into bite size pieces! Enjoy!
(Update: Let come to room temp. before trying to cut!)
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