My dear Ferndale Coop Preschool was so kind to us before and after the twins were born. Much like my heavenly pediatrician in Fort Collins that made it impossible for me to ever feel 100% satisfied by a pediatrician again, I will always have too high of expectations for any new preschool opportunities.
The meals that were brought to us during my "extreme baby largeness" were so lovingly made, so complete, so beyond what I had expected to receive. A meal during tough times is heaven-sent no matter what it is, but the meals from my fellow coop parents made me want to be a better food giver. I'm still working on it.
The meal that clinched my resolve and has ended up on my own table, as well as my sister's, countless times was Balti Butter Chicken with Curried Rice and Broccoli Pilaf, Raita and naan. I had originally hoped that my children and husband wouldn't like the meal so that I could enjoy the leftovers for as long as I could make them last. However, everyone loves this meal. My son turns it into a burrito of sorts, I like to try eating it without a fork, and everyone else loves it their own way. I practically harassed my friend to give me the recipe until I finally got my hands on it. (Finally meaning I had to wait maybe... a whole day).
I make this recipe without hot spices, much to the disdain of my friends from middle eastern countries. But it's easy to make it spicy by adding red chili powder to your liking. The ingredient list is long due to the number of spices, but it's actually a very easy dish to make. Garam Masala is a mixture of spices, similar to curry, that is somewhat easy to find. I prefer the Spice Island brand because it is heavier on the cumin and lighter on the cinnamon.
Balti Butter Chicken
2/3 C plain yogurt (full fat is best :)
1/2 C almonds, finely chopped
1 1/2 tsp red chili powder, optional
1/4 tsp crumbled bay leaves ( I often leave this out since I don't love bay leaves)
1/4 tsp clove powder
1/4 tsp cinnamon
1 tsp garam masala
4 green cardamom pods (find for cheap in a middle eastern grocer)
1 tsp grated ginger or 1/2 tsp ground ginger
1 garlic clove, minced
1 can diced tomatoes
1 1/4 tsp salt
2.5 pounds chicken (tenders are our favorite), cubed
6 Tb butter
1 Tb olive oil
1 medium onion, diced
2 Tb cilantro, plus additional to garnish
4 Tb cream
Mix the yogurt, almonds, dry spices, ginger, garlic, tomatoes and salt into a mixing bowl. Add chicken to coat and set aside.
Melt the butter and oil in a deep saute pan. Add onion and cook about three minutes until soft. Add the chicken mixture and cook through (about 10 minutes). Fish out the cardamom pods and add the cilantro, and cream. Garnish with cilantro and serve with Curried Rice and Broccoli Pilaf, Raita, and naan. I have made naan from scratch, however I prefer the convenience, taste and texture of Stonefire brand.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Monday, May 20, 2013
Tuesday, January 10, 2012
Chicken Meatballs
I keep buying chicken thighs for recipes, forgetting that I don't really like them in most things. So here is what I made with left over chicken thighs, that turned out really good. Playing around with the spices in addition or in place of the thyme could be fun. Tonight I plan to use these with a cream sauce for a variation on Swedish Meatballs.
Chicken Meatballs
1 lb chicken thighs
3/4 tsp salt
1/8 tsp pepper
1/8 tsp ground thyme
1 garlic clove, chopped
1/4 C chopped onion
1/3 C parmesan cheese
1/2 C plain bread crumbs
1 egg
In a food processor or blender, pulse chicken, salt, pepper, thyme, garlic and onions, until only small chunks remain. Stir in cheese, bread crumbs, and egg. Moisten fingers with water, and form mixture into 1 inch balls. Cook on a greased baking sheet at 350 for 15-20 minutes until cooked through and lightly browned.
Tip: the chicken I had came from the freezer and was mostly defrosted. I think it made it easier to chop with the chicken being a little frozen still. Also, I didn't trim all the fat that tends to remain on chicken thighs, instead I picked out long pieces of fat while forming the balls, leaving the rest to add moisture and flavor.
Chicken Meatballs
1 lb chicken thighs
3/4 tsp salt
1/8 tsp pepper
1/8 tsp ground thyme
1 garlic clove, chopped
1/4 C chopped onion
1/3 C parmesan cheese
1/2 C plain bread crumbs
1 egg
In a food processor or blender, pulse chicken, salt, pepper, thyme, garlic and onions, until only small chunks remain. Stir in cheese, bread crumbs, and egg. Moisten fingers with water, and form mixture into 1 inch balls. Cook on a greased baking sheet at 350 for 15-20 minutes until cooked through and lightly browned.
Tip: the chicken I had came from the freezer and was mostly defrosted. I think it made it easier to chop with the chicken being a little frozen still. Also, I didn't trim all the fat that tends to remain on chicken thighs, instead I picked out long pieces of fat while forming the balls, leaving the rest to add moisture and flavor.
Wednesday, April 13, 2011
Sesame Chicken
This is one of our family favorites-- and a recipe that Chris raves about. The original recipe came from Bobby at Blog Chef but I modified it a bit. I've used the batter to coat and fry vegetables and they turn out perfectly tempura-style crisp. Mmmm!
Ingredients:
2 large boneless skinless chicken breasts
Marinade-
1 teaspoon chicken base
¼ teaspoon salt
½ teaspoon sesame oil
ground white pepper (to taste)
¼ teaspoon sugar
1 tablespoon fruit juice
Batter-
½ cup all purpose flour
1 teaspoon baking powder
1 egg (beaten)
½ cup water
3 tablespoons cornstarch
salt (to taste)
1 tablespoon vegetable oil
Sauce-
2 tablespoons honey
2 tablespoons brown sugar
salt (to taste)
2 tablespoons ketchup
1 tablespoon white distilled vinegar
a sprinkle of ground black pepper
1/2 tablespoon soy sauce
1 clove fresh garlic (minced)
1 tablespoon Kikoman teriyaki glaze (optional, but yummy)
1 cup Peanut Oil
2 tablespoons raw sesame seeds
2 green onions (sliced)
Directions:
Wash and trim chicken, then cut into bite-sized pieces using kitchen shears. Mix marinade ingredients together in a glass bowl, add chicken, and refrigerate for 30 minutes.
While the chicken is marinating, combine the ingredients for the batter and set aside. Combine the ingredients for the sauce in a small saucepan, simmer on low heat.
Heat oil in a wok or frying pan to 325. Using tongs, coat chicken pieces in the batter, then place in the hot oil. If you are making tempura vegetables as well, either separate some batter out or cook the veggies first. I've found that the chicken takes about 10 minutes to cook, turn halfway through. Cook chicken to 160 degrees. Place cooked chicken on paper towels to sop up the excess oil, then place in a large bowl.
When the chicken has cooked, pour sauce, sesame seeds and chopped green onions and mix together. Serve with rice.
This recipe feeds my family of 5 just fine. I have found that cooking for larger groups is difficult because only so much chicken can fit into the frying pan at one time. Enjoy! :)
Ingredients:
2 large boneless skinless chicken breasts
Marinade-
1 teaspoon chicken base
¼ teaspoon salt
½ teaspoon sesame oil
ground white pepper (to taste)
¼ teaspoon sugar
1 tablespoon fruit juice
Batter-
½ cup all purpose flour
1 teaspoon baking powder
1 egg (beaten)
½ cup water
3 tablespoons cornstarch
salt (to taste)
1 tablespoon vegetable oil
Sauce-
2 tablespoons honey
2 tablespoons brown sugar
salt (to taste)
2 tablespoons ketchup
1 tablespoon white distilled vinegar
a sprinkle of ground black pepper
1/2 tablespoon soy sauce
1 clove fresh garlic (minced)
1 tablespoon Kikoman teriyaki glaze (optional, but yummy)
1 cup Peanut Oil
2 tablespoons raw sesame seeds
2 green onions (sliced)
Directions:
Wash and trim chicken, then cut into bite-sized pieces using kitchen shears. Mix marinade ingredients together in a glass bowl, add chicken, and refrigerate for 30 minutes.
While the chicken is marinating, combine the ingredients for the batter and set aside. Combine the ingredients for the sauce in a small saucepan, simmer on low heat.
Heat oil in a wok or frying pan to 325. Using tongs, coat chicken pieces in the batter, then place in the hot oil. If you are making tempura vegetables as well, either separate some batter out or cook the veggies first. I've found that the chicken takes about 10 minutes to cook, turn halfway through. Cook chicken to 160 degrees. Place cooked chicken on paper towels to sop up the excess oil, then place in a large bowl.
When the chicken has cooked, pour sauce, sesame seeds and chopped green onions and mix together. Serve with rice.
This recipe feeds my family of 5 just fine. I have found that cooking for larger groups is difficult because only so much chicken can fit into the frying pan at one time. Enjoy! :)
Friday, February 25, 2011
Riso Alla Pitocca (Chicken and Rice)
photo by Emily HaleIf you've never seen Lidia, you should know that she insists on caramelizing EVERYTHING (even tomato paste). So notice the instructions and do what she says!
The veggies are ground up either in a blender or food processor and their flavors infiltrate the whole dish delightfully. I don't love bay leaf and didn't have fresh parsley, but I think it turned out mighty fine without.
Riso Alla Pitocca from Lidia's Italy (serves 4)
1 pound boneless skinless chicken thighs or breasts cut into bite size chunks
1/2 C onion, cut in 1-inch chunks
1/2 C carrot, cut in 1-inich chunks
1/2 C celery , cut in 1-inch chinks
1 garlic clove
2 Tb olive oil
1 1/2 tsp salt
1 fresh bay leaf
1/2 C dry white wine or chicken stock
2 1/2 C hot chicken or turkey stock, plus more if needed (use a good, organic brand)
1 C Italian short-grain rice, such as Arborio
1 Tb butter
1/3 C parmesan cheese, grated
Using a food processor or blender, mince the onion, carrot, celery, and garlic into a fine-textured "pestata". Pour the olive oil in the saucepan, and set over medium-high heat. Stir in the pestata, and season with 1/2 tsp of the salt. Cook for about 5 minutes, stirring frequently, until the pestata has dried and begins to stick to the bottom of the pan.
Toss in the chicken pieces and the bay leaf, and sprinkle over it the remaining tsp salt. Tumble and stir the chicken in the pan until browned and caramelized all over, about 4 minutes. Raise the heat, pour in the 1/2 C white wine or stock, and cook, stirring and scraping up the browned bits in the pan, until the liquid has almost completely evaporated.
Pour in the hot stock, stirring, then all the rice. Bring to the boil over high heat, cover the pan, and reduce the heat to keep the riso bubbling gently. Cook for about 14 minutes, or until both the rice and the chicken chunks are fully cooked and the consistency is creamy. You can cook away the liquid if you prefer a firmer dish, which I do. Just take off the lid and turn oup the heat for an extra minute. Lidia prefers hers to be soupy.
Turn off the heat, drop in the butter , and stir vigorously until thoroughly amalgamated, then stir in the parsley grated cheese. Spoon the riso into warm pasta bowls and serve immediately,passing additional grated cheese at the table.
Friday, January 21, 2011
Chicken Tortilla Soup
I modified this recipe from one I got in Arizona at Dinners Done Right. It's a big hit in our family. There are only three bean-eaters in our house, but they blend into this recipe so well, no one notices them (the beans, not the bean-eaters, of course). I use mild ingredients to accommodate my family's tastebuds; you can spice this up if you'd like!
1 cup refried beans
1 28 ounce can crushed tomatoes in puree
1/4 cup green taco sauce
2 cups chicken stock
2 cups cubed cooked chicken or turkey
1 teaspoon chili powder
1 teaspoon ground cumin
2 cloves garlic, minced
Combine all ingredients and place them in a medium to large slow cooker. Cook on high for 3 hours, or on low for 6 hours, or until heated through.
Garnishes:
Tortilla chips or Fritos
Shredded cheese
Chopped fresh cilantro
Sour cream
Lime wedges
1 cup refried beans
1 28 ounce can crushed tomatoes in puree
1/4 cup green taco sauce
2 cups chicken stock
2 cups cubed cooked chicken or turkey
1 teaspoon chili powder
1 teaspoon ground cumin
2 cloves garlic, minced
Combine all ingredients and place them in a medium to large slow cooker. Cook on high for 3 hours, or on low for 6 hours, or until heated through.
Garnishes:
Tortilla chips or Fritos
Shredded cheese
Chopped fresh cilantro
Sour cream
Lime wedges
Tuesday, July 27, 2010
Penne with Chicken, Broccoli and Cheese
Since I first made this recipe I've made a couple of variations changing the cheese, veggies and protein. Like gruyere, peas, and ham. This picture isn't great because of the sloppy plate, but that's just because this was a serving of seconds!
Penne with Chicken, Broccoli and Cheese
1 C broccoli florets, fresh or frozen
1/4 C butter
2-3 boneless, skinless chicken breasts, cut into thin strips
1 clove garlic, pressed
3 1/2 C dried penne
1/2 C chicken broth
1 C cream
1/2 C gorgonzola cheese
1/2 C shredded parmesan
salt and pepper
Cook the broccoli in boiling water just until tender. For my kids I like it to be soft, but you may like it slightly crunchy. Drain and set aside. Set another pot of water to boil for the penne and cook according to package directions. Meanwhile melt the butter in a large skillet over medium heat. Add the chicken and garlic with salt and pepper and fry until chicken turns white, about 3 minutes. Pour the broth and cream over the chicken and let simmer for about 5 minutes, stirring occasionally, until the sauce has reduced and thickened. Add the broccoli add toss to heat through. Drain the pasta and add it to the sauce, or add the sauce in the pasta pan, whichever is bigger. Add the cheese and toss well.
 |
| photo by Emily Hale |
1 C broccoli florets, fresh or frozen
1/4 C butter
2-3 boneless, skinless chicken breasts, cut into thin strips
1 clove garlic, pressed
3 1/2 C dried penne
1/2 C chicken broth
1 C cream
1/2 C gorgonzola cheese
1/2 C shredded parmesan
salt and pepper
Cook the broccoli in boiling water just until tender. For my kids I like it to be soft, but you may like it slightly crunchy. Drain and set aside. Set another pot of water to boil for the penne and cook according to package directions. Meanwhile melt the butter in a large skillet over medium heat. Add the chicken and garlic with salt and pepper and fry until chicken turns white, about 3 minutes. Pour the broth and cream over the chicken and let simmer for about 5 minutes, stirring occasionally, until the sauce has reduced and thickened. Add the broccoli add toss to heat through. Drain the pasta and add it to the sauce, or add the sauce in the pasta pan, whichever is bigger. Add the cheese and toss well.
Friday, July 24, 2009
Chinese Lemon Chicken
This recipe is a winner. It comes very close to the lemon chicken you get at PF Changs, it's easy, and it's baked! We all liked it. I got the recipe from lemonrecipes.net.
Chinese Lemon Chicken
1lb skinless boneless chicken breast halves (4 halves).
1 egg white.
1 teaspoon water.
1/4 cup all-purpose flour.
1 teaspoon baking soda.
1/4 teaspoon ground red pepper (cayenne).
CHINESE LEMON SAUCE
1/3 cup fat-free reduced-sodium chicken broth.
1/4 cup sugar.
1 1/2 teaspoons grated lemon peel.
3 tablespoons lemon juice.
1 tablespoon vinegar or rice vinegar.
2 tablespoons light corn syrup.
1 clove garlic, finely chopped OR 1/2 teaspoon garlic powder.
1/4 teaspoon salt.
2 teaspoons cornstarch.
2 teaspoons cold water.
Cut breasts into strips. Mix egg white and water in medium bowl. Add chicken; turn chicken to coat. Let stand 10 minutes. Heat oven to 450ºF. Spray nonstick cookie sheet with nonstick cooking spray. Remove chicken from egg white mixture; discard mixture. Mix flour, baking soda and red pepper in shallow bowl or plate and coat all sides. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist.
Bake uncovered 15 - 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Meanwhile, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes; cut each piece crosswise into about 5 slices. Pour sauce over chicken. Garnish with green onion and lemon slices if desired.
CHINESE LEMON SAUCE:
Heat broth, sugar, lemon peel, lemon juice, vinegar, corn syrup, garlic and salt to boiling in 1-quart saucepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.
Chinese Lemon Chicken
1lb skinless boneless chicken breast halves (4 halves).
1 egg white.
1 teaspoon water.
1/4 cup all-purpose flour.
1 teaspoon baking soda.
1/4 teaspoon ground red pepper (cayenne).
CHINESE LEMON SAUCE
1/3 cup fat-free reduced-sodium chicken broth.
1/4 cup sugar.
1 1/2 teaspoons grated lemon peel.
3 tablespoons lemon juice.
1 tablespoon vinegar or rice vinegar.
2 tablespoons light corn syrup.
1 clove garlic, finely chopped OR 1/2 teaspoon garlic powder.
1/4 teaspoon salt.
2 teaspoons cornstarch.
2 teaspoons cold water.
Cut breasts into strips. Mix egg white and water in medium bowl. Add chicken; turn chicken to coat. Let stand 10 minutes. Heat oven to 450ºF. Spray nonstick cookie sheet with nonstick cooking spray. Remove chicken from egg white mixture; discard mixture. Mix flour, baking soda and red pepper in shallow bowl or plate and coat all sides. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist.
Bake uncovered 15 - 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Meanwhile, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes; cut each piece crosswise into about 5 slices. Pour sauce over chicken. Garnish with green onion and lemon slices if desired.
CHINESE LEMON SAUCE:
Heat broth, sugar, lemon peel, lemon juice, vinegar, corn syrup, garlic and salt to boiling in 1-quart saucepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.
Friday, August 1, 2008
Chicken Rolls
Another great recipe that my mom wrote down for me after I moved to Maryland! I remember a time when my mom and my grandma were making chicken rolls at Grandma's house. My mom was wearing a tweed skirt that looked to me like the surface of a chicken roll.
Sophie and I like to make this dish together--I fill the dough with the chicken and she rolls it in the butter and crumbs. We make a great team in the kitchen!
CHICKEN ROLLS
Mom's Original Recipe (I usually double it)
1 package crescent rolls
Filling:
2 - 3 chicken breasts, cooked & cut in small pieces
1 3-oz package cream cheese, softened
1/3 cup butter or margarine, softened
1 small can mushroom pieces (I leave this out because my kids hate mushrooms)
Coating:
1 cup Pepperidge Farm stuffing mix (pulverized)
1/2 cup butter or margarine, melted
Preheat oven to 350. Combine filling ingredients and put a blob of chicken mixture (a task made easier with the help of a medium-size scoop) on the fat end of a crescent roll (flattened slightly first. Roll up and seal. Roll in melted butter, then stuffing mix. Bake on an ungreased cookie sheet and bake for 30 minutes. Great served with rice and gravy (which I make by cooking down the drippings from the chicken, then adding chicken broth, then thickening with flour-water).
Sophie and I like to make this dish together--I fill the dough with the chicken and she rolls it in the butter and crumbs. We make a great team in the kitchen!
CHICKEN ROLLS
Mom's Original Recipe (I usually double it)
1 package crescent rolls
Filling:
2 - 3 chicken breasts, cooked & cut in small pieces
1 3-oz package cream cheese, softened
1/3 cup butter or margarine, softened
1 small can mushroom pieces (I leave this out because my kids hate mushrooms)
Coating:
1 cup Pepperidge Farm stuffing mix (pulverized)
1/2 cup butter or margarine, melted
Preheat oven to 350. Combine filling ingredients and put a blob of chicken mixture (a task made easier with the help of a medium-size scoop) on the fat end of a crescent roll (flattened slightly first. Roll up and seal. Roll in melted butter, then stuffing mix. Bake on an ungreased cookie sheet and bake for 30 minutes. Great served with rice and gravy (which I make by cooking down the drippings from the chicken, then adding chicken broth, then thickening with flour-water).
Wednesday, June 4, 2008
Orange Hoisin Chicken
photo from Amazon.com
The Hoisin sauce I used was from Iron Chef. (click here for a video testimonial) I like the sauce, but it is very ginger-y so I didn't use the ginger called for. I also only used one clove of garlic instead of three. I just copied the ingredients, but I'm pretty sure I got the directions right. Mom or Heidi can correct me using their cookbooks if I'm wrong.
Orange Hoisin Chicken
2 Tb OJ concentrate, or 1/4 C jam or marmalade
1/4 C honey
2 Tb soy sauce
2 Tb Hoisin sauce
3 cloves garlic, pressed
3 slices ginger, peeled
1 Tb sesame oil
6 frozen chicken breasts, do not thaw
thickener:
2 tsp cornstarch plus 2 tsp cold water
Combine all the ingredients EXCEPT the thickener to a slow cooker, coating the chicken with the sauce (you can also put the sauce ingredients in a big zipper bag and shake the chicken around in it first). Cook on low 5 to 6 hours. Remove chicken, and add sauce to a saucepan with thickener. Simmer until thickened and serve over chicken.
Moroccan Chicken with Chickpeas and Cumin
This recipe is for the slow cooker, and I stole it, and Orange Hoisin Chicken, out of my mom's Mother's Day present before Heidi and I gave it to her :) Not Your Mother's Slow Cooker Cookbook It's one of Heidi's favorites cookbooks.
The peanut butter added at the end makes the sauce richer without too much PB flavor. The raisins are subtle as well, but add a sweet bite. It's excellent served over My Favorite Rice.
Moroccan Chicken with Chickpeas and Cumin
2 cans (16 oz) chickpeas, rinsed and drained
15 oz can tomatoes
1 red bell pepper, cut into 1 inch squares
1 medium red onion, chopped
1/4 C golden raisins
2 Tb tomato paste
2 Tb water
1 1/2 tsp cumin
pinch of paprika
about 1 Lb boneless, skinless chicken thighs or breast, or both
2 Tb peanut butter
Add all the ingredients EXCEPT the peanut butter into a slow cooker and mix well. Cook on low for 6 to 7 hours. Then stir in peanut butter before serving.
The peanut butter added at the end makes the sauce richer without too much PB flavor. The raisins are subtle as well, but add a sweet bite. It's excellent served over My Favorite Rice.
Moroccan Chicken with Chickpeas and Cumin
2 cans (16 oz) chickpeas, rinsed and drained
15 oz can tomatoes
1 red bell pepper, cut into 1 inch squares
1 medium red onion, chopped
1/4 C golden raisins
2 Tb tomato paste
2 Tb water
1 1/2 tsp cumin
pinch of paprika
about 1 Lb boneless, skinless chicken thighs or breast, or both
2 Tb peanut butter
Add all the ingredients EXCEPT the peanut butter into a slow cooker and mix well. Cook on low for 6 to 7 hours. Then stir in peanut butter before serving.
Monday, April 14, 2008
Chinese Chicken Salad (although I am not actually certain just how Chinese it is...)
This makes a BIG salad! I usually make it for putlucks or days when I know I don't want to cook the next day. I don't think the salad is really Chinese, but that is what my mom always called it. It is yummy salad! Emily asked me for the recipe to this one and I was going to just email it to her, then I thought, "I should put in on the blog." So here it is, for all of you out there looking for a new salad to take on a picnic or to a ward activity.
Chinese Chicken Salad
2 packages of your favorite flavor of ramen noodles (I have only ever used chicken or oriental flavored)
1 large can of pineapple chunks or tidbits (with juice)
half a head of cabbage chopped up
2-3 boneless skinless chicken breasts
2-3 cups of grapes (depending on the size of salad you are making)
1 small package of slivered almonds (more if you like more)
1/2 of a medium sized purple onion chopped
1 medium green pepper
Soy Sauce
Salt and Pepper
These are approximates. Add how ever much you like of each.
Directions for salad:
1. Crumble the ramen noodles into the bottom of a big bowl (but not too small). Pour the can of pineapple with juice onto noodles (this makes the noodles soft).
2. Cook the chicken and cut it up into bite size pieces. Season chicken with soy sauce and salt and pepper to taste as it is cooking. For the last couple of minutes that the chicken is cooking add the slivered almonds and let them cook until slightly golden.
3. Throw in all the other ingredients, but don't stir until everything is added (you want to give the noodles plenty of time to get soft before you stir everything in with them).
The dressing:
1 or 2 flavoring packets from your ramen noodles (depending on how much seasoning you like... I use one, my sister uses two)
1/3 cup of oil
2 tablespoons of orange juice concentrate
3 tablespoons of vinegar
2 tablespoons sugar
salt and pepper to liking
Mix it all up. Pour the dressing onto salad and stir it all up. Eat right away or chill until you are ready to eat (the leftovers are even better the next day because the flavors have mixed for a while.
These are kind of estimates. I don't usually measure when I am making this salad. I just toss in a little of this and a little of that, so if something sounds good to you try it out, or if you think it sounds gross leave it out, of add more or less of something if you want. My sister said she wants to try it with craisins (just an idea).
Chinese Chicken Salad
2 packages of your favorite flavor of ramen noodles (I have only ever used chicken or oriental flavored)
1 large can of pineapple chunks or tidbits (with juice)
half a head of cabbage chopped up
2-3 boneless skinless chicken breasts
2-3 cups of grapes (depending on the size of salad you are making)
1 small package of slivered almonds (more if you like more)
1/2 of a medium sized purple onion chopped
1 medium green pepper
Soy Sauce
Salt and Pepper
These are approximates. Add how ever much you like of each.
Directions for salad:
1. Crumble the ramen noodles into the bottom of a big bowl (but not too small). Pour the can of pineapple with juice onto noodles (this makes the noodles soft).
2. Cook the chicken and cut it up into bite size pieces. Season chicken with soy sauce and salt and pepper to taste as it is cooking. For the last couple of minutes that the chicken is cooking add the slivered almonds and let them cook until slightly golden.
3. Throw in all the other ingredients, but don't stir until everything is added (you want to give the noodles plenty of time to get soft before you stir everything in with them).
The dressing:
1 or 2 flavoring packets from your ramen noodles (depending on how much seasoning you like... I use one, my sister uses two)
1/3 cup of oil
2 tablespoons of orange juice concentrate
3 tablespoons of vinegar
2 tablespoons sugar
salt and pepper to liking
Mix it all up. Pour the dressing onto salad and stir it all up. Eat right away or chill until you are ready to eat (the leftovers are even better the next day because the flavors have mixed for a while.
These are kind of estimates. I don't usually measure when I am making this salad. I just toss in a little of this and a little of that, so if something sounds good to you try it out, or if you think it sounds gross leave it out, of add more or less of something if you want. My sister said she wants to try it with craisins (just an idea).
Tuesday, April 8, 2008
Chicken Piccata
Here's a new way to try chicken using common ingredients. It's very zesty from the lemon juice, but the flavor from the bouillon and garlic powder cut down the tartness. The swiss cheese on top seems like it wouldn't fit with the rest of the flavors, but we loved it. Jon wants more cheese next time. If you don't like capers, just leave them out. If you have a saute pan that is oven safe, you can just set the chicken aside while making the sauce, and use just one pan for the whole recipe. This came from Always in Season under the Spring section. A good side dish is mashed carrots and potatoes. Just boil 2 diced carrots along with 3 large potatoes cut into chunks, then mash together with butter and milk as usual.
Chicken Piccata
1 tsp paprika
1/3 C flour
4 boneless skinless chicken breasts
1 Tb olive oil
1/2 C water, divided
1/4 C + 1 Tb fresh lemon juice, divided
1 Tb or 1 cube chicken bouillon
1 tsp grated lemon peel
1/4 C milk
1 Tb flour
1/4 tsp garlic powder
1 Tb capers
1/2 C shredded Swiss cheese
Preheat oven to 350. Mix the paprika with the flour. Coat the chicken with mixture. Heat oil in a large skillet, and brown chicken on all sides. Add the 1/4 C lemon juice and 1/4 C water, reduce heat, cover, and simmer for 10 min. Remove chicken and place in a baking dish, reserving the pan juices in the skillet. Combine the bouillon (crush if using a cube) 1 Tb lemon juice, lemon peel, milk, 1/4 C water, flour, and garlic powder in a small bowl and mix well. Add to the pan juices in the skillet, simmer over medium heat. Do not boil. Pour sauce over chicken, cover, and bake for 15 min. Sprinkle the cheese over the chicken and bake uncovered for 2 to 3 minutes, or until cheese is melted.
Chicken Piccata
1 tsp paprika
1/3 C flour
4 boneless skinless chicken breasts
1 Tb olive oil
1/2 C water, divided
1/4 C + 1 Tb fresh lemon juice, divided
1 Tb or 1 cube chicken bouillon
1 tsp grated lemon peel
1/4 C milk
1 Tb flour
1/4 tsp garlic powder
1 Tb capers
1/2 C shredded Swiss cheese
Preheat oven to 350. Mix the paprika with the flour. Coat the chicken with mixture. Heat oil in a large skillet, and brown chicken on all sides. Add the 1/4 C lemon juice and 1/4 C water, reduce heat, cover, and simmer for 10 min. Remove chicken and place in a baking dish, reserving the pan juices in the skillet. Combine the bouillon (crush if using a cube) 1 Tb lemon juice, lemon peel, milk, 1/4 C water, flour, and garlic powder in a small bowl and mix well. Add to the pan juices in the skillet, simmer over medium heat. Do not boil. Pour sauce over chicken, cover, and bake for 15 min. Sprinkle the cheese over the chicken and bake uncovered for 2 to 3 minutes, or until cheese is melted.
Sunday, March 16, 2008
Fabiana's Brazilian Stroganoff
photo by Emily Hale
The Brox family is in our ward and we've started to eat dinner with them often. Phil served his mission in Sao Paulo, where Fabiana is from. Fabiana and Phil have two boys, Mathew and John. Mathew and John are the cutest boys you've ever seen, which is good because the last time we ate at their house Mathew couldn't stop giving Abby kisses...on the mouth! For dinner we had this stroganoff. Jon remembered having this on his mission in Brazil, even if it was rarely. Wow is it tasty! It's by far my favorite stroganoff recipe. I was excited to get it
from cute Fabiana. I'm glad we're friends and I hope we can go to Brazil with them some day. . .About this recipe, as Phil put it, "the magic happens" when you add the Media Crema, or table cream. You can find it in the Hispanic section at the grocery store. Everything else is up to your own taste. For example: you can put fries or shoestring potato chips on the top. I made fries by cutting potatoes thin with my mandoline, and sliced them into strips. Then I deep fried them until they were golden on the edges. Also: Fabiana said she liked to use Season-All, which I didn't have so I used a good seasoned salt instead. The rice you serve this over should be tasty too. Fabiana taught me to cook the rice with some diced onion in oil or butter for a few minutes until clear before boiling it like normal. Needless to say, we have no leftovers for tomorrow, just fond memories of a delicious Brazilian meal. Can't wait for the next one!
Fabiana's Brazilian Stroganoff
1 lb Chicken or beef cut into strips seasoned with salt, pepper and Season All or good Season Salt
Onion, diced
Garlic, pressed or diced
Cilantro, minced
Mushrooms (I used canned because that's what we had)
1 15 oz can tomtato sauce
Ketchup
Mustard
1 7.6 oz can Media Crema, table cream
Fry meat in a little olive oil with the garlic, onion and cilantro. When browned, add tomato sauce and mushrooms, a squirt of Ketchup and a smaller squirt of mustard, stir together. Cover and let simmer for a while, about half an hour (long enough to fry up some potatoes). Remove from heat and stir in the cream. Serve over rice and top with fries or shoe-string potato chips, or both! A traditional Brazilian side dish would be a simple salad with oil and salt.
Tuesday, February 5, 2008
White Chicken Chili
I share this recipe any time I get one of those recipe exchange things. Everyone seems to like it-- including my kids-- and it is really healthy. Chips and salsa make a perfect side dish!
White Chicken Chili:
2 Chicken breasts(add more if desired)
1/2 onion, chopped
Juice of 1/2 lime (optional)
1 14 oz can chicken broth
1 15 oz can white beans (drained)
1 15 oz can pinto beans (drained)
1 4 oz can diced green chiles
1/2 cup frozen white corn
Salt & Pepper
Garnish:
tomatoes
sour cream
cheese
Chips & Salsa
Cook and shred chicken breasts, place in a large pot. Sautee onion over medium heat, add to pot. Add chicken broth, lime juice, beans, chiles and corn. Over medium-high heat, bring mixture to a boil. Reduce heat, simmer for 15-20 minutes. Season with salt and pepper, serve with garnishments.
White Chicken Chili:
2 Chicken breasts(add more if desired)
1/2 onion, chopped
Juice of 1/2 lime (optional)
1 14 oz can chicken broth
1 15 oz can white beans (drained)
1 15 oz can pinto beans (drained)
1 4 oz can diced green chiles
1/2 cup frozen white corn
Salt & Pepper
Garnish:
tomatoes
sour cream
cheese
Chips & Salsa
Cook and shred chicken breasts, place in a large pot. Sautee onion over medium heat, add to pot. Add chicken broth, lime juice, beans, chiles and corn. Over medium-high heat, bring mixture to a boil. Reduce heat, simmer for 15-20 minutes. Season with salt and pepper, serve with garnishments.
Friday, February 1, 2008
Sweet Salsa Chicken with Sour Cream Salsa and Lime Cilantro Rice
I tried out a recipe from my ward cookbook and it was REALLY GOOD! I love anything involving cilantro and lime so I knew it would be excellent. The chicken recipe says to serve over plain rice but I used my friend Jill's recipe for Lime Cilantro rice and it was a yummy combo!
Sweet Salsa Chicken:
1 package Taco Seasoning
4 chicken breasts
2 Tbsp. oil
1 cup salsa
1/4 cup apricot jam
1/4 cup water
1 Tbsp. cilantro, chopped (I added more than 1 Tbsp)
1 Tbsp. lime juice (I added a little more)
1 (15 oz.) can Black beans, drained and rinsed
Cut chicken breasts into bite size pieces. In large skillet, heat oil; add chicken and taco seasoning. Cook until juices run clear. Add salsa, apricot jam, water, cilantro and lime juice. Bring to boil. Stir in beans, reduce heat and simmer 20 minutes. Serve over rice.
Sour Cream Salsa:
This is the sauce to serve over the chicken and rice- it is what makes it so good!
1 cup sour cream
2 tsp lime zest
2 Tbsp. lime juice
1/3 cup Cilantro, chopped
4 plum tomatoes, seeded and chopped
1/2 tsp salt
Mix all ingredients together and serve over chicken and rice
Lime Cilantro Rice:
2-4 Tbsp butter
2 green onions peeled and minced
2 cups jasmine rice or long grain rice
grated zest of 2 limes
2 Tbsp fresh cilantro washed (I love cilantro so I always add a lot more than 2 Tbsp)
4 cups hot chicken stock/broth
kosher salt and pepper to taste
Saute green onion in butter then add to all other ing. in a 9x13 pan. Cover with foil. Cook at 400 degrees for 25-30 minutes or until all liquid is gone and rice is soft. (I have yet to try but I am sure this would work in a rice cooker instead of a 9x13 pan).
When you put it all together in a bowl it tastes like something that could be from Cafe Rio. It is really really good.
Sweet Salsa Chicken:
1 package Taco Seasoning
4 chicken breasts
2 Tbsp. oil
1 cup salsa
1/4 cup apricot jam
1/4 cup water
1 Tbsp. cilantro, chopped (I added more than 1 Tbsp)
1 Tbsp. lime juice (I added a little more)
1 (15 oz.) can Black beans, drained and rinsed
Cut chicken breasts into bite size pieces. In large skillet, heat oil; add chicken and taco seasoning. Cook until juices run clear. Add salsa, apricot jam, water, cilantro and lime juice. Bring to boil. Stir in beans, reduce heat and simmer 20 minutes. Serve over rice.
Sour Cream Salsa:
This is the sauce to serve over the chicken and rice- it is what makes it so good!
1 cup sour cream
2 tsp lime zest
2 Tbsp. lime juice
1/3 cup Cilantro, chopped
4 plum tomatoes, seeded and chopped
1/2 tsp salt
Mix all ingredients together and serve over chicken and rice
Lime Cilantro Rice:
2-4 Tbsp butter
2 green onions peeled and minced
2 cups jasmine rice or long grain rice
grated zest of 2 limes
2 Tbsp fresh cilantro washed (I love cilantro so I always add a lot more than 2 Tbsp)
4 cups hot chicken stock/broth
kosher salt and pepper to taste
Saute green onion in butter then add to all other ing. in a 9x13 pan. Cover with foil. Cook at 400 degrees for 25-30 minutes or until all liquid is gone and rice is soft. (I have yet to try but I am sure this would work in a rice cooker instead of a 9x13 pan).
When you put it all together in a bowl it tastes like something that could be from Cafe Rio. It is really really good.
Thursday, January 31, 2008
Indian-Spiced Chicken with Wild Rice
I made this recipe for Valentine's Day two years ago and I remember that David and I really liked it, but for some reason I never made it again until tonight. Everyone really enjoyed it (Gracie even ate some and she doesn't like many dinner foods besides pizza). It tastes kind of exotic to me with Indian spices in it!
Indian-Spiced Chicken with Wild Rice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon cinnamon
1/4 teaspoon turmeric
4 boneless skinless chicken breast halves (about 1 pound)
2 tablespoons olive oil
2 carrots, sliced
1 red bell pepper, chopped
1 rib celery, chopped
2 cloves garlic minced
1 package (6 ounces) long grain and wild rice mix (I used an Uncle Ben's original recipe mix)
2 cups reduced-sodium chicken broth
1 cup raisins
1/4 cup sliced almonds
Combine salt, cumin, black pepper, cinnamon, and turmeric in small bowl. Rub spice mixture on both sides of chicken. Place chicken on plate; cover and refrigerate 30 minutes.
Preheat oven to 350. Spray 9-inch square baking dish with nonstick cooking spray.
Heat oil in large skillet over medium-high heat until hot. Add chicken; cook 2 minutes per side or until browned. Remove chicken; set aside.
Place carrots, chopped bell pepper, celery and garlic in same skillet. Cook and stir 2 minutes. Add rice from mix; cook 5 minutes, stirring frequently. Add broth and seasoning packet from rice mix; bring to a boil over high heat. Remove from heat; stir in raisins. Pour into prepared dish; place chicken on rice mixture. Sprinkle with almonds.
Cover tightly with foil and bake 35 minutes or until chicken is no longer pink in center, juices run clear and rice is tender. Makes 4 servings.
Indian-Spiced Chicken with Wild Rice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon cinnamon
1/4 teaspoon turmeric
4 boneless skinless chicken breast halves (about 1 pound)
2 tablespoons olive oil
2 carrots, sliced
1 red bell pepper, chopped
1 rib celery, chopped
2 cloves garlic minced
1 package (6 ounces) long grain and wild rice mix (I used an Uncle Ben's original recipe mix)
2 cups reduced-sodium chicken broth
1 cup raisins
1/4 cup sliced almonds
Combine salt, cumin, black pepper, cinnamon, and turmeric in small bowl. Rub spice mixture on both sides of chicken. Place chicken on plate; cover and refrigerate 30 minutes.
Preheat oven to 350. Spray 9-inch square baking dish with nonstick cooking spray.
Heat oil in large skillet over medium-high heat until hot. Add chicken; cook 2 minutes per side or until browned. Remove chicken; set aside.
Place carrots, chopped bell pepper, celery and garlic in same skillet. Cook and stir 2 minutes. Add rice from mix; cook 5 minutes, stirring frequently. Add broth and seasoning packet from rice mix; bring to a boil over high heat. Remove from heat; stir in raisins. Pour into prepared dish; place chicken on rice mixture. Sprinkle with almonds.
Cover tightly with foil and bake 35 minutes or until chicken is no longer pink in center, juices run clear and rice is tender. Makes 4 servings.
Thursday, January 24, 2008
Chili's Southwestern Egg Rolls
I love this idea! I love all the recipes on here so far! I decided I wanted to join the fun. My mom finally gave me her recipes for Christmas this year. What is even more amazing is she put actual amounts! Most of the time I call her for a recipe and she tells me, "Oh a little of this and a little of that". It always stresses me out. I tried this recipe last night and it was fantastic. The down side is it requires a lot of slicing and dicing. It is a recipe my brother Matt and my mom revised from a recipe they found on the internet. So here goes..............1 seasoned chicken breast, grilled, cooled and diced
1 T. vegetable oil
2 T. minced red bell pepper
2 T. minced green onion
1/3 cup frozen sweet corn
1/3 cup canned black beans, rinsed and drained
2 T. fresh spinach, chopped
2 T. diced green chile's
1/2 T. minced fresh cilantro
1/2 t. cumin
1/2 t. chili powder
1/4 t. salt
Dash cayenne pepper
1 T. lime juice
3/4 cup shredded monterey jack cheese
4 8" flour tortillas warmed
Heat oil in 12" skillet. Add red pepper and onion and saute until tender. Add chicken, corn, black beans, spinach, green chile peppers, cilantro, cumin, chili powder, salt, cayenne pepper and lime juice. Stir well to blend. Cook for another 3-4 minutes. Remove pan from heat and add cheese. Stir until cheese is melted.
Spoon equal amounts of mixture on each tortilla. Fold ends, then roll tortilla tightly. Wrap with plastic and freeze for 4 hours or overnight. Heat 4-5 cups oil to 375 degrees. Deep fry egg rolls until golden brown on each side. Drain on paper towels. Slice on a diagonal. Serve with Dipping sauce.
Dipping Sauce: Use either guacamole, or a version of the cafe rio salad dressing. I have that recipe to if anyone wants it.
Okay so a lot of work, huh? But they are really good, and this recipes only makes 4 but if you double or triple it you can make a whole bunch and then they keep in the freezer.
Tuesday, January 15, 2008
Apricot-Ginger Chicken
Last Sunday I stood looking at a bag of frozen chicken pieces and wondered what to do with them. Gary and I are trying to eat healthier meals so frying the chicken was right out. Occasionally when I am in a quandary like this, I experiment.
Since I have a boatload of apricot jam in my freezer, I decided to tweak Heidi's recipe for Apricot-Dijon Glazed Chicken. When Emily was here for Christmas, she and I made a trip to the grocery store. We were trying to find a particular kind of salad dressing, among other things, and when we came up empty handed, Emily suggested another dressing that looked pretty tasty. So, I bought it and it has been sitting, unopened in my refrigerator ever since.
I used it along with the apricot jam and just 2 other ingredients and it turned out so yummy! I imagine you could use other kinds of dressing but this was just so good and Gary loved it! (No small feat, as you know!) I served it with jasmine rice, steamed broccoli, and carrots. Mmmm, tasty!
APRICOT-GINGER CHICKEN
6-8 chicken pieces (I used boneless breasts and thighs)
1 cup apricot jam
2/3 cup Brianna's Ginger Mandarin Dressing
3 T. soy sauce
1/4 t. salt
Preheat oven to 350.
Brown Chicken pieces in a skillet and place in a 9x13 baking dish. Mix jam, dressing, soy sauce, and salt and pour over the chicken. Cover and bake for 45 min. Remove cover, baste chicken with the sauce and continue baking, uncovered, for 15 min.
Since I have a boatload of apricot jam in my freezer, I decided to tweak Heidi's recipe for Apricot-Dijon Glazed Chicken. When Emily was here for Christmas, she and I made a trip to the grocery store. We were trying to find a particular kind of salad dressing, among other things, and when we came up empty handed, Emily suggested another dressing that looked pretty tasty. So, I bought it and it has been sitting, unopened in my refrigerator ever since.
I used it along with the apricot jam and just 2 other ingredients and it turned out so yummy! I imagine you could use other kinds of dressing but this was just so good and Gary loved it! (No small feat, as you know!) I served it with jasmine rice, steamed broccoli, and carrots. Mmmm, tasty!
APRICOT-GINGER CHICKEN
6-8 chicken pieces (I used boneless breasts and thighs)
1 cup apricot jam
2/3 cup Brianna's Ginger Mandarin Dressing
3 T. soy sauce
1/4 t. salt
Preheat oven to 350.
Brown Chicken pieces in a skillet and place in a 9x13 baking dish. Mix jam, dressing, soy sauce, and salt and pour over the chicken. Cover and bake for 45 min. Remove cover, baste chicken with the sauce and continue baking, uncovered, for 15 min.
Sunday, January 13, 2008
Parmesan Chicken
I got this recipe from Everyday Food and modified it just a little bit (they like bread crumbs, I like Ritz crackers). My kids love it!
Parmesan Chicken
Serves 4-6
2-4 Chicken Breasts, cut into tender-sized pieces
1/2 package Ritz Crackers
2 cup grated parmesan cheese, divided
1 1/2 cup grated mozzarella
2 Eggs
1 jar spaghetti sauce
Salt and Pepper
Crush Ritz crackers in a food processor or by hand. Add 1/2 cup parmesan cheese and salt and pepper. In separate bowl, whisk eggs until smooth. Preheat oven broiler. Dip chicken tenders in egg, then in crumb mixture, coating completely. Place on cookie sheet and broil 2-3 minutes each side, until crispy. Turn off broiler, preheat oven to 350. In 13X9 pan, pour about 1/4 spaghetti sauce. Place chicken tenders in sauce, cover with remaining sauce and top with mozzarella and remaining parmesan. Bake for 25-30 minutes, until cheese is melted.
Suggested sides: penne pasta and broccoli topped with more parmesan cheese!
Barbeque Chicken Salad
A local restaurant serves a tasty version of this salad, so I thought I'd try to duplicate it at home. I have to say that mine is just a little bit better than theirs! :)
Barbeque Chicken Salad
Serves 4-6
2 Chicken Breasts
Green Leaf Lettuce, washed
Baby Spinach, washed
3/4 Cup white corn
1 can black beans
3/4 cup Tomatoes (I like to use cherry tomatoes because they are sweeter and cuter, but any tomatoes will work)
1/2 Yellow onion
2 Tbs Flour
2 Tbs Butter
Grated cheese
Ranch Dressing
Barbeque sauce
Cook chicken breast and cube or shread. Baste with barbeque sauce if desired, set aside. Over medium-low heat, melt butter. Chop onion into thin strips and add to butter. Sautee for a few minutes until soft, then add flour, making sure each onion is coated. Continue cooking until golden brown and crunchy to taste. Cool on a paper towel. Cook corn and heat black beans, chop tomatoes. Prepare dressing by mixing ranch dressing and barbeque sauce in 3 Ranch:1 Barbeque ratio. Tear lettuce and spinach if nessecary. Assemble all ingredient in salad, top with shredded cheese.
Although the onions are my favorite part of this recipe, we've had the salad without and it is still delicious!
Barbeque Chicken Salad
Serves 4-6
2 Chicken Breasts
Green Leaf Lettuce, washed
Baby Spinach, washed
3/4 Cup white corn
1 can black beans
3/4 cup Tomatoes (I like to use cherry tomatoes because they are sweeter and cuter, but any tomatoes will work)
1/2 Yellow onion
2 Tbs Flour
2 Tbs Butter
Grated cheese
Ranch Dressing
Barbeque sauce
Cook chicken breast and cube or shread. Baste with barbeque sauce if desired, set aside. Over medium-low heat, melt butter. Chop onion into thin strips and add to butter. Sautee for a few minutes until soft, then add flour, making sure each onion is coated. Continue cooking until golden brown and crunchy to taste. Cool on a paper towel. Cook corn and heat black beans, chop tomatoes. Prepare dressing by mixing ranch dressing and barbeque sauce in 3 Ranch:1 Barbeque ratio. Tear lettuce and spinach if nessecary. Assemble all ingredient in salad, top with shredded cheese.
Although the onions are my favorite part of this recipe, we've had the salad without and it is still delicious!
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