Iron Chef Pembroke Pines: September 2011 - Udon Peanut Butter Noodles

This delightful dish was presented by Sherie McKenna...and I absolutely loved it. It was fresh nd easy...and had a surprising spicy kick, thanks to the chile oil. YUM!!!

Udon Peanut Butter Noodles

Ingredients:

1 (9 ounce) package dried Udon Noodles
1/2 cup chicken broth
1-1/2 TBS minced fresh ginger root
3 TBS soy sauce
3 TBS peanut butter
1-1/2 TBS honey
2 tsp chile oil
3 cloves garlic, minced
1 whole rotisserie chicken, skinned and boned, meat pulled into large chunks
1 red bell pepper, thinly sliced
1/4 cup green onions, chopped
1/4 cup chopped peanuts
1/4cup chopped fresh cilantro

Directions:

1. Bring a large pot with lightly salted water to a rolling boil. Drop the udon noodles in a few at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes. Drain; return to the pot.

2. While the udon noodles are cooking, whisk the chicken broth, ginger, soy sauce, peanut butter, honey, chile oil, and garlic in a saucepan over medium-high heat. Bring to a bol, whisking until the peanut butter has melted. Pour the sauce over the noodles. Add the chicken and red bell pepper; toss until the noodles are evenly coated in the sauce. Sprinkle with green onions, chopped peanuts, and cilantro to serve.

By Sherie McKenna

Iron Chef Pembroke Pines: May 2011 - Tomato-and-Spianch-Stuffed Chicken Roulade

Terri was our "hostess with the most-ess" this month...it was her first time and she did fantastic!!

She also made a REALLY delish dish, which I thought was in top runnings for both Taste AND Presentation. It was REALLY beautiful, and REALLY yummy.

I had seconds...(shhhh...don't tell).

Tomato-and-Spinach-Stuffed Chicken Roulade

• 4 6-ounce chicken breasts, pounded thin
• 1 cup whole baby spinach, divided
• 1 cup shredded lowfat cheddar cheese, divided
• 1 large tomato, cut into 4 slices
• 6 egg whites
• 1/4 cup low-sodium chicken or vegetable broth
• 1/2 cup flour
• 1 TBS olive oil

For the Topping:

• 1 cup diced tomato
• 1/2 cup chopped baby spinach
• 2 TBS red wine vinegar
• 1/2 cup low-sodium chicken or vegetable broth
• Fresh or dried basil
• Salt and freshly ground black pepper 

1. Preheat oven to 325.

2. Place chicken on work surface, smooth side down. Top with 1/4 cup spinach, 1/4 cup cheese, and 1 tomato slice. Fold in ends and roll tightly. Place seam side down on a platter. Repeat with remaining chicken.

3. Whisk together egg whites and broth. divide flour onto two large plates.

4. Coat rolled chicken with flour, then dip in egg whites, and back into flour. Shake off any excess. Set chicken on baking sheet lined with wax paper.

5. In a large saute pan, heat oil over medium heat. Brown each roulade, then placed on unlined baking sheet. bake for 20 minutes.

6. While chicken is baking, prepare topping. In a small saucepan, combine tomato, spinach, vinegar, broth, and herbs. Bring to a boil; cook 2 minutes. Season with salt and pepper.

7. Slice each roulade horizontally into 1-inch slices and place on a plate. Top each portion with warm tomato mixture and serve.

Courtesy Terri Metts

Iron Chef Pembroke Pines: April 2011 - Lemon-Orzo Salad with Veggies and Chicken

This is another recipe that I have no pictures for...because at the last minute, Jeneice's poor baby got sick and she couldn't come. I'm including it anyway...just so I can make it someday.

And Hey!! Bonus!! It's a Weight Watchers recipe...so no guilt!!

Lemon-Orzo Salad with Veggies and Chicken 

Ingredients:
   

• 3/4 C uncooked orzo pasta 
• 1/4 tsp grated lemon rind 
• 3 Tbs fresh lemon juice 
• 1 Tbs extra virgin olive oil 
• 1/2 tsp kosher salt 
• 1/2 tsp minced garlic 
• 1/4 tsp honey 
• 1/8 tsp black pepper 
• 1 C cooked shredded or diced boneless, skinless chicken 
• 1/2 C diced cucumber 
• 1/2 C diced red bell pepper 
• 1/3 C sliced green onions 
• 1 Tbs chopped fresh dill, or 1 tsp dried dill 
• 1/2 C crumbled feta cheese 

Directions:

Cook orzo according to package directions. Drain and rinse with cold water until pasta feels cool to the touch. Drain and place in a large salad bowl. While orzo cooks, combine lemon rind, lemon juice, olive oil, salt, garlic, honey, and black pepper. Whisk to combine. Add chicken, cucumber, bell pepper, green onions, and dill to pasta. Drizzle with dressing and toss to combine. Divide onto 4 plates and sprinkle with feta.

Nutrition Facts per Serving (1 1/4 C)
Calories: 275 Fat: 9.7g Protein 18.2 g Weight Watchers Points: 6

courtesy Jeneice Fernandez

Iron Chef Pembroke Pines - April 2011 - Lemon Chicken Piccata

This is such a bittersweet Iron Chef...because this is the last time Heidi will be our hostess. Her family is moving to North Carolina...and I am so sad to lose one of my first friends from here in South Florida.

Heidi made an amazing dish...easily the best Chicken Piccata I've had outside of Jason's restaurant. I cannot wait to re-create this...

Lemon Chicken Piccata 

Prep Time: 20 Min
Cook Time: 30 Min
Ready In: 50 Min
Yield 4 servings

Ingredients:


* 3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions
* salt and pepper to taste
* 1/2 cup all-purpose flour
* 2 tablespoons vegetable oil, or as needed
* 1 clove garlic, minced
* 1 cup low sodium chicken broth
* 1/2 lemon, thinly sliced
* 1/4 cup fresh lemon juice
* 2 tablespoons capers, drained and rinsed
* 3 tablespoons butter
* 2 tablespoons minced Italian (flat-leaf) parsley

Directions:


1. Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
2. Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
3. Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
4. Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

courtesy Heidi Tyler, adapted from AllRecipes.com

Chicken Marbella

I had a STELLAR weekend this past weekend...and it started my week off great.

I felt accomplished...and excited...and energetic.

And I wanted to make a great and SUPER delicious dinner to set the mood for the whole week.

So, I started early...preparing my dish (it has to marinate 4 hours), and getting my sides ready. Everything was going swell...and I was rocking...

I went to pick up my kids, came home and put the main dish in the oven at 4 o'clock. It needs an hour to cook, meaning we'd have dinner on the table at 5:15-ish and PLENTY of time to enjoy Family Home Evening.

Then, at 4:15...my phone rang. It was the kids' dentist. They wondered how much later I'd be for my kids appointments, which were scheduled at 4:00.

Oh, crap.

I yelled cooking instructions at my husband as I hunted and extracted my children from various neighborhood haunts and threw them in the car, and proceeded to peel off like a bat out of hell (or a mother-late-for-appointments-at-the-only-dentist-in-town-who-lets-her-schedule-all-five-kids-at-once-so-she-doesn't-have-to-come-back-multiple-times-every-six-months, depending on how you like your analogies) to the dentist.

Of course, since we were late, we got sent to the back of the queue...

...of course, I forgot my phone and had no way to REFINE said instructions to my husband.

As time ticked on, I saw that we MIGHT be able to get home at a fairly decent hour...it looked as if the kids would all be done by 5:45 (Thank you, Dr. Angelakis...your staff is TRULY amazing)...

...and, of course, then I realized that they all had fluoride treatments...and wouldn't be able to eat or drink for another hour.

*sigh*

So, I trudged home.

My husband, being an outstanding chef in his own right, had managed dinner just fine, and was in fact whipping up a white sauce for the veggies as I walked in the door (How he knew JUST when we'd arrive will remain a mystery since I didn't have a phone to notify him. We'll chock it up to almost 14 years of Shannan-experience).

So...we re-heated the chicken, sliced the bread, and served the meal...as soon as everyone had met the time-requirement on the fluoride.

Only halfway through the meal did I remember to snap some pictures...but honestly, my pictures are usually fairly crappy due to fluorescent lighting in my house and a nice...but not AWESOME...camera that can only do SO much.

So here is an absolutely DELICIOUS recipe for Chicken Marbella...

...it's rich, and flavorful, and utterly satisfying...easily one of my favorite chicken dishes of all time. No need to double as it serves 8. We paired it with new potatoes and peas in a cream sauce and bakery fresh  Italian bread...but there are a host of sides that would complement this...one I'm especially fond of is a Mediterranean-inspired rice.

Enjoy...

Better later than never at all...

Chicken Marbella

• 1-1/2 cups pitted prunes
• 1 cup Balsamic Vinaigrette Dressing (I actually just made my own, using Emeril Lagasses' recipe)
• 3/4 cup garlic-stuffed green olives, sliced (I just halve 'em)
• 6 cloves garlic, minced
• 1 tsp. dried oregano leaves
• 3 bay leaves
• 8 chicken thighs (about 3 lb.)
• 1/2 cup dry white wine
• 1/2 cup packed brown sugar
• 1/4 cup chopped fresh cilantro

1. Combine first 6 ingredients; pour over chicken in a 13x9-inch baking dish. Refrigerate 4 hours to marinate, turning chicken occassionally.

2. Heat oven to 350. Drizzle wine over chicken; sprinkle with sugar.

3. Bake 1 hour or until chicken is done. Transfer chicken to serving plate; skim oil from sauce. Discard bay leaves. Drizzle sauce over chicken; top with cilantro.

Looks messy here...but is actually a very pretty dish...at least you can't accuse me of over-staging my food pictures :P

Note: Can be made the day ahead. To capture all the sauces flavor, try serving over rice or couscous.

courtesy Kraft Foods

Chicken Ravioli Florentine with Lime-Kissed Fruit

My cute little Apron Simple Meals Recipes binder...

In Florida, we have this awesome supermarket called Publix. Publix is a very nice place to shop...especially if you have lots of coupons (which I usually do).

Nothing in the produce section is spoiled, or even overly handled.

Things are easy to find and clearly labeled.

Everyone is SUPER friendly...they answer questions, take you to items you can't find in the store instead of just pointing and saying something in a muffled voice like: "It's in aisle 9".

And they walk you to your car and unload your groceries for you, whether you ask them to or not.

They also have this cool thing where Monday through Friday, between 4 and 7pm, they do cooking demonstrations....part of their Publix Apron Simple Meals service. They have a recipe every week that's featured, and they make it and give you a taste, and then have all the ingredients you need to make the same recipe at home RIGHT THERE.

See? The recipes are cute, quick, and easy to understand...

And, all the recipes are easy, quick, and not very expensive.

It's awesome.

The recipes are free, and if you miss a few, that's okay, because they keep about 8 weeks worth on hand.

I've tried a few, but have yet to record any on my blog. This is my first...it's really good!!

I DID double this...but that's just because I feed an army.

Chicken Ravioli Florentine

• 2-3 green onions
• 1-1/2 cups water 
• 1 (9 oz.) package fresh four-cheese ravioli (I actually used the frozen kind...so I needed more water and then had to drain it afterwards...but it worked fine)
• 4 oz. pre-sliced fresh mushrooms (I bought whole Baby Bellas and sliced them myself...well, actually, I made Joseph do it...but still...it's slightly cheaper to buy whole)
• 2 TBS butter
• 1 (9 oz) pkg. cooked chicken strips (again...I cooked up four whole breasts and sliced myself...cheaper)
• 1 TBS basil pesto
• 2 TBS shredded Parmesan cheese, optional (ahhhh...no it's not...and I used A LOT more than that)

Chop green onions.

Combine water, ravioli, mushrooms, and butter in large saucepan, then cover; bring to a boil on high. When boiling, remove lid and reduce heat to medium-high; cook and stir 8-10 minutes or until most of the liquid is absorbed. (See, if you use frozen, you'll have to use more water and then drain it off)

My butter, mushrooms, and somewhere in there, my ravioli...

Now...because I didn't use pre-cooked chicken breast strips, I had to pan-fry my own chicken and slice it up. More time consuming...less expensive...

Cluck Cluck

 Stir in onions, chicken, spinach, and pesto; cook and stir 2-3 minutes or until spinach is tender. Sprinkle with cheese and serve.

Looks good, right?

 Then, the recipe also gives you a side dish...


Lime-Kissed Fruit

• 3 oz frozen limeade concentrate (1/2 can)
• 1/4 cup honey
• 1/2 tsp poppy seeds
• 1-3/4 lb. produce fresh cut fruit (melons, pineapple, strawberries)

Place limeade in a salad bowl to thaw...and thaw COMPLETELY ( I didn't wait long enough, and when I added my honey...it froze it...so I had to defrost it all in the microwave. Rookie mistake.)

Whisk in honey and poppy seeds.

Add fruit; toss to coat. Chill until ready to serve.

It makes a really pretty dinner, right?

 courtesy Publix Apron Simple Meals

Iron Chef Pembroke Pines February 2011 - Parmesan-Stuffed Strawberry Chicken

Ingredients

3 cups fresh strawberries (halve or quarter if large berries)

2 Tbsp. White balsamic vinegar or white wine vinegar

1/4 cup strawberry jam

Sea salt or salt and black pepper

6 boneless, skinless chicken breast halves (about 3 lb.)

3 oz. Parmesan or white cheddar cheese

6 large fresh basil leaves

1 Tbsp. Olive oil

2 cloves garlic, minced

Snipped fresh basil

Directions

1. Preheat oven to 400 degrees F. In a 3-quart baking dish combine strawberries, vinegar, and jam. Sprinkle salt and pepper; set aside.

2. Cut a horizontal pocket in each chicken breast half by cutting from one side almost, but not through, to the other side. Cut Parmesan cheese in six 3x1/2-inch pieces. Wrap a basil leaf around each piece of cheese; stuff into chicken breast pocket. Secure pockets closed with wooden toothpicks or skewers. Sprinkle with salt and pepper.

3. In 12-inch oven-safe skillet cook garlic in oil over medium heat for 30 seconds. Add chicken and cook 5 minutes or until golden brown, turning once. Transfer to oven. Bake, uncovered, 5 minutes. Add baking dish with the strawberry-jam mixture to oven. Bake 10 to 13 minutes, or until chicken is no longer pink (170 degrees F) and the berries are softened and jam mixture has thickened. Serve chicken with melted strawberries. Sprinkle with basil. Makes 6 servings.

courtesy Sherie McKenna

Iron Chef Miami: October 2009 - Crockpot Chicken Tortilla Soup

We had some really yummy dishes this month for our first-ever Iron Chef Miami competition. Our featured ingredient was "tomatoes"...and this entry was great because it was fairly simple, you could make it with items found in your pantry, and it is a Weight Watchers recipe!!! It was entered by Melodee Cooper.

Crock pot Chicken Tortilla Soup

1-1/2 pounds chicken, cooked and shredded (or two cans canned chicken)
15 oz. whole tomatoes
10 oz. enchilada sauce
1 medium onion, chopped
4 oz. chopped green chilies
1 clove garlic, minced
2 cups water
14-1/2 oz. fat-free chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
1 whole bay leaf
6 whole corn tortillas
2 TBS vegetable oil
1 TBS chopped cilantro

optional: 1 can of whole kernel corn, 1-1/2 cups of cooked white rice

optional additional garnish: shredded pepper-jack cheese, torn fresh cilantro

1. In a Crock pot, combine chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic. Add water, broth, and seasonings. Add can of corn, if using. Cover and cook on low 6-8 hours or on high 3-4 hours.

2. Preheat oven to 400. Lightly brush both sides of tortillas with oil; cut into 2-1/2 by 1/2-inch strips. Place on baking sheet and bake 5-10 minutes until crisp, turning occasionally.

3. Prepare rice separately and add to soup just before serving...heat through.

4. Ladle soup into bowls; sprinkle with tortilla strips, cilantro, and cheese.

courtesy Melodee Cooper

Summer Chicken Salad Sandwiches

I AM BACK!!!

I have been gone so long...first because I felt sad and silly about posts without pictures, and then because I went on vacation, and THEN because I had surgery. But now I am back...with a NEW camera...and I have made my first meal post-surgery...and I thought I'd share it with you.

I needed something easy that wouldn't keep me on my feet too long and wouldn't upset my still slightly delicate post-surgery stomach. So I turned to a recipe I've been meaning to try, that my dear sister-in-law Tara sent to me way back in June...called Summer Chicken Salad Sandwiches.

Now...I actually didn't double this, as it was just me and 4 of my kids at home...so you do as you feel you need to, okay?

Summer Chicken Salad Sandwiches

1 can (8-1/4 oz) crushed pineapple, undrained

1 8 oz. pkg cream cheese (you can use the light stuff if you want), softened

2 cups cooked cubed chicken

1 8 oz. can water chesnuts, drained

1/2 cup chopped celery

1/2 cup slivered almonds (toasted or glazed...I bought some of those glazed aalmond-pecan mixes that you get in the pre-packaged salad section of the produce department)

1/4 tsp salt

Dash of pepper

8 pita pocket halves

Shredded romaine

1. Drain 1/4 cup liquid from pineapple into small bowl. Add cream cheese; mix until well blended.

2. Add remaining pineapple and liquid, chicken, drained water chesnuts, celery, 1/4 cup almonds, and salt and pepper. Mix lightly; chill.

3. Layer pitas with shredded romaine, and fill with salad mix. (You can also use crusty rolls, if you prefer). Sprinkle with remaining almonds.

courtesy Tara Bennett

Grilled Mediterranean Chicken Salad

The other day I was hanging out with my friend Melodee, and she mentioned that she was going to start her own recipe side-blog, too...which is GREAT. We were discussing dinner, and she mentioned that although she had known about Kraft Food and Family magazine and web-site for years, she had forgotten about it. I CONSTANTLY use recipes from the magazine and web-site, and she got inspired to check it out again. She said: "The thing I love about Kraft is that everything is so easy...and everything comes out tasting GREAT."

It's true. The recipes are simple, call for ingredients that are PROBABLY in your pantry already, and come out delish!!

And here's another one...perfect for summer...

I served this with vegetable kabobs drizzled in the same dressing I used for the chicken...it's called Roasted Red Pepper Italian with Parmesan by Kraft...

(oh...and the recipe serves two...so I tripled it)

Grilled Mediterranean Chicken Salad

2 slices Italian bread
1/4 cup Roasted Red Pepper Italian with Parmesan
2 small boneless skinless chicken breast halves
1/2 cup cherry tomatoes, halved
1/2 cup shredded Mozzarella cheese
2 TBS chopped fresh basil
4 cups lightly packed baby spinach leaves
1/4 cup thinly sliced red onions

1. Preheat grill to medium-high heat. Brush bread slices with 1 TBS of the dressing. Brush chicken with 1 TBS of the dressing.

2. Grill chicken 5 minutes on each side or until cooked through. Meanwhile, grill bread slices 1 minute or until lightly toasted on both sides, turning over after 30 seconds.

3. Mix tomatoes, cheese, and basil; set aside. Toss spinach and onions with remaining 2 TBS dressing; spoon onto serving plate. Top with cooked chicken and the tomato mixture. Serve with bread.

courtesy Kraftfoods.com

Chicken and Biscuits

This a total pantry recipe...everything it calls for should be staples in your pantry, fridge, and freezer. It's an easy fix for those nights that you don't know WHAT to make.

Double if you're me...

Chicken and Biscuits

1 can cream of chicken soup
3/4 cup sour cream, divided
2 cups chopped cooked chicken (I actually used the canned chicken from CostCo's Kirkland brand)
1 16-ounce package frozen mixed vegetables, thawed
2 small potatoes, cooked and diced to small pieces
1 cup shredded cheddar cheese
1 cup all-purpose baking mix
3 TBS milk

1. Heat oven to 375.

2. Mix soup and sour cream in an 8-inch square baking dish. Stir in chicken, vegetables, and cheese.

2. Mix baking mix, remaining sour cream, and milk just until mixture forms a stiff dough.

3. Spoon into 6 mounds over the chicken mixture. Bake 35 minutes or until biscuits are golden brown and chicken mixture is hot and bubbly.

adapted from Kraftfoods

Chicken-Corn Pizza

So, I tried a new quick pizza recipe that I found SOMEWHERE and copied into my "TRY THIS" file of recipes (unfortunately I didn't record the source of the find). I altered it slightly to give it a Southwest flavor, which I thought would appeal to my kids gourmet pizza tastes. And ya' know how I'm always saying that my kids will eat ANYTHING?

Well - this pizza proved me wrong.

My kids wouldn't TOUCH this pizza...which is a shame, because it was really, really good and I ended up having to eat the whole thing. Burp!!

Excuse me.

And I don't have pictures because the camera I hijacked from my teenage daughter ran out of juice, and she doesn't feel that cleaning her room is worth the trouble to find the charger.

But don't worry - it's really self-explanatory. And if you try it...tell me what your kids thought about it.

Southwest Chicken-Corn Pizza

1 12-inch packaged pre-baked pizza crust
1 cup ricotta cheese
1 cup finely grated Parmesan cheese
1/2 tsp black pepper
1 10-ounce frozen whole kernel corn in butter sauce (Green Giant makes this)
1 6-ounce package refrigerated cooked chicken breast strips, chopped (I used Perdues Short Cuts Carved Chicken Breast, Southwestern Style seasoned chicken breast strips...REALLY YUMMY)
1/2 cup coarsely chopped red sweet pepper
1 TBS finely shredded lemon peel
1 tsp bottled minced garlic
1/2 cup crumbled goat cheese
12 ounce can sliced pitted ripe black olives
1/4 cup chopped fresh cilantro

1. Preheat oven to 450. Line baking sheet with foil. Coat foil with nonstick cooking spray. Place pizza crust on foil; set aside.

2. In a bowl, combine ricotta, Parmesan, and black pepper. Spread on crust leaving 1/2-inch space around edge. Bake 5 minutes.

3. Steam corn in microwave as directed (the Green Giant brand steams right in the bag!!). Remove from microwave and transfer to a bowl. Stir in chopped chicken, sweet pepper, lemon peel, and garlic. Remove pizza from oven. Spoon corn mixture over ricotta mixture on crust.

4. Top with goat cheese and black olives. Bake 5 minutes more until cheese and edges are lightly browned. Sprinkle with cilantro before serving.

courtesy me (and some unknown inspirational source)

Creamy Broccoli-Stuffed Chicken

Easy breezy for a busy night. Double if serving many...and double the sauce anyway...or at least add about another 1/2 of ingredients. Why? Well - cause I like sauces, and I think everybody else does, too.

Don't you?

I served this with those rolls you pop out of a can, and a basic green salad...because I was in A HURRY...

Creamy Broccoli-Stuffed Chicken

1 pkg. stuffing mix (pick your poison)
1 cup water
6 small boneless skinless chicken breast halves
1 pkg frozen CHOPPED broccoli, thawed, drained
1 can cream of chicken soup
1/2 cup milk
1 tsp paprika
2 TBS grated Parmesan cheese

1. Heat oven to 400.

2. Combine stuffing mix and water in a large bowl. Let stand 5 minutes. Meanwhile, pound chicken to 1/4-inch thickness. Add broccoli to stuffing; mix lightly. Spread onto chicken within a 1/2 inch of edges; roll up starting at one short end of each.

3. Place, seam sides down, in a 13x9 inch casserole dish. Mix soup and milk, pour over chicken. Top with paprika and cheese.

4. Bake 30 minutes or until chicken is done.

courtesy Kraft foods

Chicken Lo Mein

I actually bought a disposable camera...but I'm not going to waste photos of food on it. You see - I have disposable cameras with pictures on them that are TWO YEARS OLD...using one is akin to saying I'm never developing pictures again. But I HAD to get one...because I have birthdays approaching and I HAVE to take pictures...

...but you won't see pictures HERE until there is a more PERMANENT solution...namely...that I get a new camera.

So here is your Chicken Lo Mein. It's a great recipe that relies heavily on a peanut flavor...so kids LOVE it (who doesn't love peanut butter? Oh, well...I guess there is all those people with peanut allergies that don't love peanut butter...but, ya' know {awkward silence}...ahem....moving on ) It's too bad there's no picture...because its actually very pretty. And VERY yummy. Double if you're me!!

Chicken Lo Mein

1/2 pound spaghetti, uncooked
1/4 cup Asian Toasted Sesame Dressing (made by Kraft)
1 lb. boneless skinless chicken breasts, cut into strips
2 cloves garlic, minced
1 each red, green, and yellow bell pepper cut into strips
1 small onion cut into thin strips
1/2 cup chicken broth
1 TBS peanut butter
1/4 cup soy sauce
2 TBS chopped cilantro
2 TBS chopped dry-roasted peanuts
Toasted sesame oil (optional)

1. Cook spaghetti in large saucepan as directed on package.

2. Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 minutes or until chicken is no longer pink. Add peppers, onions, broth, and peanut butter; stir-fry 3 or 4 minutes or until chicken is done. (I had to take the chicken out for a minute or so to finish up the peppers and onions, so the chicken wouldn't get overdone)

3. Drain spaghetti; drizzle with toasted sesame oil, and return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto platter; sprinkle with cilantro and nuts.

courtesy Kraftfoods.com

Cheesy Chicken Simmer

Alas!! Another sad food post with no pictures!! *Sigh*

This SUPER EASY RECIPE bailed me out Wednesday night, and will do the same for you on any busy night you have !! I altered it by substituting chicken tenderloins for chicken breasts, and used the rest of a jar of Cheez Whiz (about half a jar's worth) instead of Velveeta.

Worked Great!!

Cheesy Chicken Simmer

2 tsp oil
4 small boneless skinless chicken breast halves (or an equivalent amount of chicken tenderloins)
2 cups frozen broccoli florets
1 can cream of chicken soup
1/4 lb. (4 oz.) Velveeta cheese, cut into 1/2 inch cubes (or about 1/2 a jar of Cheez Whiz)
3 cups hot cooked white rice

1. Heat oil in a large nonstick skillet on medium-high heat. Add chicken; cook about 7 minutes, turning after 4 minutes.

2. Add broccoli, soup, and cheese product; mix well. Simmer on medium heat 7 minutes or until chicken is cooked through.

3. Serve over rice.

courtesy Kraftfoods.com

Bistro Chicken Salad and Roasted Tomatoes

I am running very, very behind. There are many things going on at once, and I'm just having a hard time keeping up. My house is a wreck (it's usually the first thing to go), I'm behind in my blogs, my laundry is seriously about to consume the kids closets, and I'm so irritable I've been picking fights with everyone from my hubby, to my son's fifth grade teacher, to a member of my Bishopric.

I think I need a "time-out".

All of that has absolutely nothing to do with dinner...I just wanted to share.

I made this two nights ago. Sorry I'm only getting it up now...this is a recipe whose bones I found on Kraftfoods.com and then tweaked my way. I served with Roasted Tomatoes (recipe following salad recipe), steamed asparagus, and some Italian bread. I also, like, tripled the recipe so there would be leftovers.

Bistro Chicken Salad

8 ounces farfalle pasta, uncooked

1 pound boneless skinless chicken breasts or tenderloins (whatever you got)

1/2 cup Italian dressing, divided

20 cherry or grape tomatoes, halved

1/2 cup sun-dried tomato halves, sliced

1/4 to 1/2 cup roasted red peppers, sliced

1/2 a red onion, peeled and thinly sliced

1/2 cup asparagus hearts (mine are already quartered, so I just put them in that way. Leave them whole or halve or quarter...whatever your pleasure)

8 fresh basil leaves, chopped

4 to 8 ounces feta cheese, crumbled (depending on taste)

4 cups fresh chopped spinach leaves

1. Cook pasta per package directions; drain but do not rinse

2. Brush chicken with a couple TBS of Italian dressing. Grill over medium/hot coals, brushing occasionally with more dressing, until cooked through. Cut into strips.

3. Toss pasta, chicken, tomatoes, peppers, onion, asparagus, basil, and cheese in a large bowl. Add Italian dressing and toss again (add more to taste, if desired). Place spinach on serving plates; top with pasta and chicken mixture.

Roasted Tomatoes

1 lb. Campari or Roma tomatoes

1/4 cup Italian dressing

1/2 cup shredded mozzarella cheese

2 TBS grated Parmesan cheese

1 TBS chopped fresh herbs (basil,chives, and/or parsley)

1. Heat broiler. Place tomatoes, cut side up, in a greased broiler pan or foil pan. Top with dressing and cheeses. Cover with foil and place in broiler.

2. Broil about 8 minutes or until cheese is melted and bottoms are browned. take off foil and let cheeses brown for 30 seconds under broiler.

3. Sprinkle with herbs.

inspiration www.Kraftfoods.com, courtesy me

Tuscan Chicken Simmer

Last night, I had a bunch of mushrooms to use, so I dug up this recipe that I thought would submit itself well to an addition of mushrooms. And I was right!!

I served this with Fettuccine, store-bought garlic bread, and a little green salad. And I doubled it.

But you knew that.

Tuscan Chicken Simmer

4 small boneless skinless chicken breast halves

4 oz. cream cheese

1/4 cup water

1/4 cup pesto

2 cups cherry or grape tomatoes

1 cup Italian Five Cheese blend shredded cheese

and, if you're me,

2 cups sliced mushrooms

1. Heat large nonstick skillet sprayed with Pam on medium-high heat. Add chicken, cover skillet with lid. Cook 5 to 7 minutes on each side or until chicken is cooked through. Remove chicken from skillet; keep warm.

2. Reduce heat to medium. Add cream cheese, water, pesto and tomatoes to skillet. Cook, uncovered, 2 minutes or until heated through, stirring occasionally.

3. return chicken to skillet. Cook and stir 1 minute or until chicken is coated and heated through. Sprinkle with shredded cheese.

courtesy www.kraftfoods.com

Chicken with Twenty Cloves of Garlic

That title makes you think that this dish is SUPER garlic-y...but it's not. It's WONDERFUL. I LOVE eating the garlic...but I made my husband eat most of it because he has a WICKED cold, and needed the healing and cleansing powers of garlic more than I did.

Quick and flavorful...this dish is AMAZING...and goes great with roasted vegetables...like halved petite red potatoes or whole petite carrots (with tops).

Double if you're me...

Chicken with Twenty Cloves of Garlic

4 small boneless skinless chicken breast halves

20 cloves of garlic, peeled (there is no cheating here with the bottled stuff...seriously, you WON'T regret it...just start peeling)

3/4 cup chicken broth

1/4 cup Caesar dressing

1/4 cup Parmesan cheese

1. Heat a large nonstick skillet on medium high heat. Add chicken and garlic, and cook about 4 minutes, turning chicken after 2 minutes.

2. Stir in broth and dressing, cover with lid. Cook chicken 4 minutes on each side or until done.

3. Sprinkle with Parmesan. Remove from heat. Let stand, covered, 1 minute.

YUMMY!!!

courtesy Food and Family magazine

Creamy Chicken Pasta Bake

Busy day...needed something quick that required no quick runs to the store. Hmmm...what's in my fridge/pantry?

Oh...good...here we go...

I doubled, and served with ready-made garlic bread and a salad...

Creamy Chicken Pasta Bake

1-1/2 cups pasta, uncooked (I used Farfalle)

1 small bunch broccoli, cut into florets (about 3 cups) OR 3 cups frozen broccoli florets

1 lb. boneless, skinless chicken breasts, cut into bite-size pieces

1/2 cup chicken broth

2 oz. cream cheese

1 cup shredded mozzarella

2 TBS grated Parmesan cheese

Salt and pepper

1. Heat oven to 375. Cook pasta in large saucepan as directed on package. Add broccoli last three minutes..

2. Meanwhile, heat large non-stick skillet on medium-high heat. Add chicken; cook 3 minutes or until no longer pink, stirring frequently. Stir in broth, simmer 3 minutes or until chicken is done. Add cream cheese, cook and stir over low heat 1 minute or until melted. Stir in 1/2 cup mozzarella.

3. Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch square baking dish; cover.

4. Bake 15 minutes or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 minutes or until melted. Let stand 5 minutes. Season with salt and pepper to taste.

courtesy Food and Family magazine

Chicken Supreme A.K.A. The Perfect Conference Dinner

So, I have this great conference dinner recipe that I am very excited to share with you. I got it out of a cookbook called The Essential Mormon Cookbook: Green Jell-O, Funeral Potatoes, and Other Secret Combinations by Julie Badger Jensen.

It is very similar to one of my favorite personal recipes for chicken. I like to wrap boneless, skinless chicken breasts in bacon (thick-cut applewood bacon, preferably), sprinkle generously with cracked black peppercorns, and bake in the oven for about 40 minutes. So when I saw this bacon-wrapped chicken recipe, I knew I just had to try it.

I have that reaction a lot with recipes involving bacon. I just have to make them.

Either that - or I have to add bacon to recipes that don't call for it. Because...well...bacon just makes everything better.

ANYWAY - this recipe updates mine by adding a sauce...which is great.

I made a few changes to it, as well. For example, the recipe asks that the bacon be wrapped around the chicken raw, then you add the sauce, and then everything gets cooked together. But I find that the bacon doesn't get as done as I like it to be that way.

So I start the bacon and get it to the "cooked but not crispy" (so it's still maneuverable) stage, and THEN proceed with the rest of the recipe.

The restaurant secret to those nice flat strips of perfectly cooked bacon is this: they cook it in the OVEN, not in a skillet. I lay my bacon out on a broiler pan with vents so the juices and grease can drip down, and cook at 350 for about 20 minutes (or 400 for about 10-15 minutes, if I'm in a hurry), flipping once half-way through (I cover the pan at the bottom with a couple layers of foil to aid in quick clean-up). It takes a bit longer, but you get far better, and less greasy, results...especially if you're "precision cooking" it for another recipe like this one.

The best part (besides the bacon) about this recipe, is you put it all together the night before, and it cooks while you're away at conference. You put it in before you leave, and you don't even have to rush home...you can stand around in the foyer chatting with people for a few minutes about speakers and such, and then when you get home, you have just enough time to whip up a salad and heat some rolls, and it's done!!

There is no need to double, as it feeds eight!! (another bonus!)

Chicken Supreme

2 (2.5-ounce) packages smoked, sliced, pressed beef (lunch meat...like the Carl Budding kind)

16 slices of bacon (the recipe calls for eight...but since I pre-cook mine, the "shrinkage" means I need 2 strips for each chicken breast)

8 boneless, skinless chicken breasts

2 cups sour cream

2 (10--3/4 oz.) cans cream of mushroom soup

1. Put beef slices in a greased 9x13-inch pan.

2. Roll two strips of bacon around each breast half. Fasten with toothpick if necessary. Layer over beef.

3. Combine sour cream and cream of mushroom soup. Pour over chicken. Cover with aluminum foil. Refrigerate overnight.

4. The next day, bake, covered, at 300 for 3 to 4 hours.

courtesy The Essential Mormon Cookbook: Green Jell-O, Funeral Potatoes, and Other Secret Combinations by Julie Badger Jensen