I made a pretty good soup today:
3/4 cup chopped celery
1/2 cup chopped carrot
garlic, to taste
onion, to taste
french herb mix, to taste (savory, thyme, rosemary, basil, tarragon, lavender flowers)
1/2 tsp salt (optional)
1 qt chicken stock (or 4 c. water and 2 chicken bullion cubes), divided
1 cup rice
1 cup milk
4 T butter
4 T flour
1 cup cooked chicken, cubed or shredded (I used leftover rotisserie chicken)
Add celery, carrot, garlic, onion, salt, french herb mix, and 1/4 cup chicken stock to large pot. Saute veggies until soft. Add rice and 2 1/4 cups chicken stock, then cook for 20 minutes, until rice has absorbed liquid.
In a smaller pot, melt butter and add flour. Slowly mix in milk. Add this creamy mixture and the chicken to the rice. At this point, the "soup" will be pretty thick, so I dumped the rest of my container of chicken stock into the pot, and it was like eating soup in a bread bowl. But if you prefer a thinner soup, you can add more water or milk.
I think I probably got the french herb mix at Whole Foods. It brings out the sweetness in the milk.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Thursday, December 2, 2010
Sunday, July 25, 2010
Cinnamon chicken
For Wednesday, we'll be trying another recipe from IheartPublix's chicken challenge:
Honey Lemon Cinnamon Chicken
1/2 C. Flour
2 tsp. Salt
3/4 tsp. Cinnamon
1/4 tsp. Turmeric
1/4 tsp. Pepper
1 Egg
2 Tbsp. Milk
1/3 cup Dried bread crumbs
2 Tbsp. Oil
Chicken cut in strips
Sauce:
1/4 C. melted Butter
1/4 C. Honey
1 Tbsp. fresh Lemon Juice
I personally put the lemon, honey, and butter in a sauce pan. I put it on low low low. So while I work on the chicken, the sauce is going. Heat oil in a separate pan
Next, combine flour with all spices. I then coat all the chicken in the flour coating (I find a ziploc bag easiest.) Then next part is the messy part. Beat egg and milk. Combine breadcrumbs with egg mixture to form a soft moist mixture. Roll floured chicken pieces in moist crumb mixture. I generally put the bread coating on and throw it immediately in the pan. When the pan is full, I flip over the strips until fully cooked. Cook all chicken, plate it, and then make sure the sauce is hot and melted.
It goes AMAZINGLY well with a sweet potatoes.
We'll be trying it out with sweet potatoes and green beans.
Honey Lemon Cinnamon Chicken
1/2 C. Flour
2 tsp. Salt
3/4 tsp. Cinnamon
1/4 tsp. Turmeric
1/4 tsp. Pepper
1 Egg
2 Tbsp. Milk
1/3 cup Dried bread crumbs
2 Tbsp. Oil
Chicken cut in strips
Sauce:
1/4 C. melted Butter
1/4 C. Honey
1 Tbsp. fresh Lemon Juice
I personally put the lemon, honey, and butter in a sauce pan. I put it on low low low. So while I work on the chicken, the sauce is going. Heat oil in a separate pan
Next, combine flour with all spices. I then coat all the chicken in the flour coating (I find a ziploc bag easiest.) Then next part is the messy part. Beat egg and milk. Combine breadcrumbs with egg mixture to form a soft moist mixture. Roll floured chicken pieces in moist crumb mixture. I generally put the bread coating on and throw it immediately in the pan. When the pan is full, I flip over the strips until fully cooked. Cook all chicken, plate it, and then make sure the sauce is hot and melted.
It goes AMAZINGLY well with a sweet potatoes.
We'll be trying it out with sweet potatoes and green beans.
Back in the saddle
Sorry it's been so long since I've posted. With V. increasingly mobile, I've been so busy chasing her that I'm drained by the end of the day. Like go to bed at 7pm drained.
At any rate, to catch y'all up, here's what we're serving tomorrow:
Monday: Tangy Ranch Chicken, mashed potatoes, canned corn
(from IheartPublix's chicken challenge)
Tangy Ranch Chicken
2/3 C ranch dressing
1/3 C French's yellow mustard
1/4 C brown sugar
4 boneless chicken breasts
Mix dressing, mustard, and sugar (I threw it all into a zippy bag) add chicken, allow to marinate for 30 minutes to an hour. Grill or broil chicken for about 15 minutes or until done or bake at 350 for 25 minutes,we grilled ours…..soooo good and moist!
I plan to use a ranch dressing mix and omit the mayonnaise to avoid egg.
At any rate, to catch y'all up, here's what we're serving tomorrow:
Monday: Tangy Ranch Chicken, mashed potatoes, canned corn
(from IheartPublix's chicken challenge)
Tangy Ranch Chicken
2/3 C ranch dressing
1/3 C French's yellow mustard
1/4 C brown sugar
4 boneless chicken breasts
Mix dressing, mustard, and sugar (I threw it all into a zippy bag) add chicken, allow to marinate for 30 minutes to an hour. Grill or broil chicken for about 15 minutes or until done or bake at 350 for 25 minutes,we grilled ours…..soooo good and moist!
I plan to use a ranch dressing mix and omit the mayonnaise to avoid egg.
Wednesday, July 7, 2010
Chicken Breasts in Tomato Cream Sauce
For Sunday's dinner, we'll be trying another recipe from IHeartPublix's chicken challenge.
Chicken Breasts in Tomato Cream Sauce
Prep: 5 min, Cook: 20 min.
* 4 boneless chicken breast halves
* salt and pepper (to taste)
* 3 Tbs. unsalted butter
* foil
* 1 shallot, chopped
* 2/3 cup sweet vermouth
* 1-2/3 cups Italian style peeled tomatoes, drained and chopped
* 2 chopped tomatoes
* 1-1/2 cup heavy cream
Season chicken breasts with salt and pepper to taste. Melt butter in a heavy nonstick skillet over medium high heat. Sauté chicken 3-5 minutes per side, or until tender and cooked throughout. Remove to a platter and cover with foil to keep warm. Add shallots to pan and cook 1-2 minutes until soft. Add vermouth and tomatoes and simmer about 7-10 minutes stirring frequently, until sauce reduces by half. If you prefer a creamier sauce, you can pour sauce into a food processor or blender and purée until smooth, but I prefer it chunky. Return to pan. Add cream and simmer 2 minutes. Do not boil. Serve sauce over chicken.
I used grape juice instead of vermouth. I thought it was ok, about 3/5 stars, but my husband had to force himself to eat it, and little V. actually rejected the whole meal! It was pretty easy to make, but high fat, considering how unimpressive it was. It just made me crave cream of tomato soup with grilled cheese sandwiches.
Chicken Breasts in Tomato Cream Sauce
Prep: 5 min, Cook: 20 min.
* 4 boneless chicken breast halves
* salt and pepper (to taste)
* 3 Tbs. unsalted butter
* foil
* 1 shallot, chopped
* 2/3 cup sweet vermouth
* 1-2/3 cups Italian style peeled tomatoes, drained and chopped
* 2 chopped tomatoes
* 1-1/2 cup heavy cream
Season chicken breasts with salt and pepper to taste. Melt butter in a heavy nonstick skillet over medium high heat. Sauté chicken 3-5 minutes per side, or until tender and cooked throughout. Remove to a platter and cover with foil to keep warm. Add shallots to pan and cook 1-2 minutes until soft. Add vermouth and tomatoes and simmer about 7-10 minutes stirring frequently, until sauce reduces by half. If you prefer a creamier sauce, you can pour sauce into a food processor or blender and purée until smooth, but I prefer it chunky. Return to pan. Add cream and simmer 2 minutes. Do not boil. Serve sauce over chicken.
I used grape juice instead of vermouth. I thought it was ok, about 3/5 stars, but my husband had to force himself to eat it, and little V. actually rejected the whole meal! It was pretty easy to make, but high fat, considering how unimpressive it was. It just made me crave cream of tomato soup with grilled cheese sandwiches.
Sauteed Chicken and Veggies with Orzo Pasta
This dish comes from IHeartPublix's chicken challenge:
Sauteed Chicken and Veggies with Orzo Pasta
4 medium boneless, skinless chicken breasts, chopped into chunks
2 cloves garlic, minced
1/2 cup scallions, chopped
1 medium bell pepper, chopped
2 cups broccoli, chopped
1 cup mushrooms, sliced
1 cup matchstick-style carrots
1 cup asparagus, chopped into 1 inch pieces
1/4 cup olive oil (+ 2 teaspoons for sauteing)
1/2 cup rice wine vinegar
1/2 cup toasted sliced almonds
3/4 cup crumbled bleu cheese
1 pound box orzo pasta
-Saute chicken, garlic, and scallions in 1 teaspoon of olive oil until chicken cooked through. Remove from heat and allow to cool. While chicken cools, saute the remainder of vegetables (broccoli, bell pepper, mushrooms, carrots, asparagus) in 1 teaspoon olive oil for approximately 5-7 minutes (I prefer the veggies to be a little crunchy rather that cooked through). Allow vegetables to cool for 15 minutes and mix with chicken.
-Cook orzo pasta in boiling, salted water until al dente. Drain pasta and rinse with cold water. Set aside.
-Mix remaining olive oil and rice wine vinegar, pour over chicken and vegetable mixture, and toss to combine.
-Add cooked orzo pasta to chicken and vegetable mixture and toss to combine.
-When ready to serve, add almonds and bleu cheese, stir, and enjoy!
This dish is easy to store in the refrigerator, and is great for left-overs since the flavors keep developing. I have also found myself substituting other types of pasta, if it’s on sale (like this past week!), or changing up the veggies to what I have on hand.
I used asparagus, colored pepper, and carrots for my veggies. Since I don't like blue cheese, I served mine with parmesan cheese. My husband tried it both ways and assures me that it tasted MUCH better with the blue cheese. "The vinegar shows off the sweetness of the blue cheese." If I make this again, I'll try using half as much vinegar. I think it's a very flexible recipe and would work well with whichever veggies you like/are on sale. Certainly if you have leftover raw veggies from something else or your garden, this would be a great way to use them up with stockpile foods.
We'll see how my husband likes the leftovers later this week when the flavors have "developed".
Sauteed Chicken and Veggies with Orzo Pasta
4 medium boneless, skinless chicken breasts, chopped into chunks
2 cloves garlic, minced
1/2 cup scallions, chopped
1 medium bell pepper, chopped
2 cups broccoli, chopped
1 cup mushrooms, sliced
1 cup matchstick-style carrots
1 cup asparagus, chopped into 1 inch pieces
1/4 cup olive oil (+ 2 teaspoons for sauteing)
1/2 cup rice wine vinegar
1/2 cup toasted sliced almonds
3/4 cup crumbled bleu cheese
1 pound box orzo pasta
-Saute chicken, garlic, and scallions in 1 teaspoon of olive oil until chicken cooked through. Remove from heat and allow to cool. While chicken cools, saute the remainder of vegetables (broccoli, bell pepper, mushrooms, carrots, asparagus) in 1 teaspoon olive oil for approximately 5-7 minutes (I prefer the veggies to be a little crunchy rather that cooked through). Allow vegetables to cool for 15 minutes and mix with chicken.
-Cook orzo pasta in boiling, salted water until al dente. Drain pasta and rinse with cold water. Set aside.
-Mix remaining olive oil and rice wine vinegar, pour over chicken and vegetable mixture, and toss to combine.
-Add cooked orzo pasta to chicken and vegetable mixture and toss to combine.
-When ready to serve, add almonds and bleu cheese, stir, and enjoy!
This dish is easy to store in the refrigerator, and is great for left-overs since the flavors keep developing. I have also found myself substituting other types of pasta, if it’s on sale (like this past week!), or changing up the veggies to what I have on hand.
I used asparagus, colored pepper, and carrots for my veggies. Since I don't like blue cheese, I served mine with parmesan cheese. My husband tried it both ways and assures me that it tasted MUCH better with the blue cheese. "The vinegar shows off the sweetness of the blue cheese." If I make this again, I'll try using half as much vinegar. I think it's a very flexible recipe and would work well with whichever veggies you like/are on sale. Certainly if you have leftover raw veggies from something else or your garden, this would be a great way to use them up with stockpile foods.
We'll see how my husband likes the leftovers later this week when the flavors have "developed".
Easy Lemon Chicken and Rice
I finally figured out my meal plans for the weekend.
For Friday's dinner, I'll be serving Allrecipe's Easy Lemon Chicken and Rice.
I love that this cooks in a microwave, so my kitchen will stay nice and cool. The last time I made this recipe, E. was still intolerant of rice, so I omitted it. I'm curious how it will turn out with the rice this time.
I doubled the recipe, but I only had chicken broth in 1-cup servings, so I used one and added 1/2 c. water to make up the difference. The recipe was definitely better with rice. The rice absorbed all the yummy chicken broth and lemon juice. I thought it was a nice balance of protein, carb and veggie, and I loved the lemon with the rice. I could happily eat this once or twice a month.
For Friday's dinner, I'll be serving Allrecipe's Easy Lemon Chicken and Rice.
I love that this cooks in a microwave, so my kitchen will stay nice and cool. The last time I made this recipe, E. was still intolerant of rice, so I omitted it. I'm curious how it will turn out with the rice this time.
I doubled the recipe, but I only had chicken broth in 1-cup servings, so I used one and added 1/2 c. water to make up the difference. The recipe was definitely better with rice. The rice absorbed all the yummy chicken broth and lemon juice. I thought it was a nice balance of protein, carb and veggie, and I loved the lemon with the rice. I could happily eat this once or twice a month.
Chicken Costoletta
Because no food blog of mine would be complete without this recipe! I was drooling over this earlier, wishing it was cool enough to make this, and thought I should add it while I was thinking about it. It is worth the effort, trust me!
Crispy Chicken Costolleta
(Copycat of the Cheesecake Factory's Crispy Chicken Costolleta)
Serves 4
Crispy Chicken
4 chicken breasts, cut horizontally, and pounded to about 1/4 inch thick, or use chicken cutlets.
Lemon zest of 2 lemons
1 1/2 cups plain bread crumbs
2 Tablespoons Freshly grated Parmesan (optional)
2 eggs, whisked with 2 T water
3 Tablespoons flour
1 tsp ground pepper
1 tsp kosher salt
Preheat oven to 200 degrees.
Zest two lemons. Bake zest for about 5 minutes until dry. On one paper plate combine flour, pepper and salt. On another paper plate combine eggs and water, whisk until combined. On another paper plate combine dry lemon zest, bread crumbs and cheese. Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs. Heat 2 Tablespoons olive oil and 1 Tablespoon butter in a large frying pan over medium heat. Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You will need to work in batches, adding more oil and butter as needed. Keep chicken warm in oven at 250 degrees.
Lemon Sauce
2 garlic cloves, finely minced
1 tablespoon canola oil
2 cups heavy whipping cream
1 tablespoon Dijon mustard
1/4 cup plus 1 T fresh lemon juice
1/8 cup chicken stock
Kosher salt
Freshly ground pepper
1 tablespoon unsalted butter
Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and saute about 3 minutes. Add whipping cream and boil until reduced by one-third. Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes. Remove from heat and stir in butter until melted.
Serve chicken with lemon sauce and mashed garlic potatoes.
~~~~
I like the sauce better with the mustard decreased to 1/2 t. and only 1/8 c. lemon juice. We serve it with asparagus and mashed potatoes covered in the lemon sauce. Darn it, I'm drooling again!
Anyway you make it, it's absolutely wonderful, and a fine tribute to the Cheesecake Factory's version. Thank you Jules for creating and posting this wonderful dish on the internet!
If you have time, browse around Jules' blog, as she has some other yummy recipes posted there. The peach-blackberry cobbler sounds good right now.
Crispy Chicken Costolleta
(Copycat of the Cheesecake Factory's Crispy Chicken Costolleta)
Serves 4
Crispy Chicken
4 chicken breasts, cut horizontally, and pounded to about 1/4 inch thick, or use chicken cutlets.
Lemon zest of 2 lemons
1 1/2 cups plain bread crumbs
2 Tablespoons Freshly grated Parmesan (optional)
2 eggs, whisked with 2 T water
3 Tablespoons flour
1 tsp ground pepper
1 tsp kosher salt
Preheat oven to 200 degrees.
Zest two lemons. Bake zest for about 5 minutes until dry. On one paper plate combine flour, pepper and salt. On another paper plate combine eggs and water, whisk until combined. On another paper plate combine dry lemon zest, bread crumbs and cheese. Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs. Heat 2 Tablespoons olive oil and 1 Tablespoon butter in a large frying pan over medium heat. Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You will need to work in batches, adding more oil and butter as needed. Keep chicken warm in oven at 250 degrees.
Lemon Sauce
2 garlic cloves, finely minced
1 tablespoon canola oil
2 cups heavy whipping cream
1 tablespoon Dijon mustard
1/4 cup plus 1 T fresh lemon juice
1/8 cup chicken stock
Kosher salt
Freshly ground pepper
1 tablespoon unsalted butter
Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and saute about 3 minutes. Add whipping cream and boil until reduced by one-third. Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes. Remove from heat and stir in butter until melted.
Serve chicken with lemon sauce and mashed garlic potatoes.
~~~~
I like the sauce better with the mustard decreased to 1/2 t. and only 1/8 c. lemon juice. We serve it with asparagus and mashed potatoes covered in the lemon sauce. Darn it, I'm drooling again!
Anyway you make it, it's absolutely wonderful, and a fine tribute to the Cheesecake Factory's version. Thank you Jules for creating and posting this wonderful dish on the internet!
If you have time, browse around Jules' blog, as she has some other yummy recipes posted there. The peach-blackberry cobbler sounds good right now.
Thursday, July 1, 2010
BBQ Chicken Salad
After buying Longhorn's BBQ Chicken Salad for the umpteenth time off the menu, I determined there had to be a way to make something that delicious at home.
1 head of green leaf or romaine lettuce
2 on the vine tomatoes
1 cucumber
1-1.5 c. cooked chicken (BBQ rotisserie chicken works well here)
1 c. shredded cheddar cheese
a couple T. Almond Accents Honey sliced almonds (sold in the produce section)
a couple T. fried onions
BBQ sauce (about 1 t. per serving-just lightly drizzle it)
Toss together and serve with a loaf of Publix's multigrain Italian bread (yummy with a little butter or even add garlic powder if you're in the mood for garlic bread). This doesn't take long to throw together and it tastes just like a steakhouse salad.
V. ate a plate of finely diced cucumber, tomato, chicken and grated cheese, with a piece of bread torn into little pieces. I love meals that only require an extra minute of dicing to make them toddler-compatible. She's so much happier when she can eat the same things as the rest of us.
1 head of green leaf or romaine lettuce
2 on the vine tomatoes
1 cucumber
1-1.5 c. cooked chicken (BBQ rotisserie chicken works well here)
1 c. shredded cheddar cheese
a couple T. Almond Accents Honey sliced almonds (sold in the produce section)
a couple T. fried onions
BBQ sauce (about 1 t. per serving-just lightly drizzle it)
Toss together and serve with a loaf of Publix's multigrain Italian bread (yummy with a little butter or even add garlic powder if you're in the mood for garlic bread). This doesn't take long to throw together and it tastes just like a steakhouse salad.
V. ate a plate of finely diced cucumber, tomato, chicken and grated cheese, with a piece of bread torn into little pieces. I love meals that only require an extra minute of dicing to make them toddler-compatible. She's so much happier when she can eat the same things as the rest of us.
Sunflower Chicken Salad
This chicken salad recipe is adapted from one on Allrecipes.
2 c. cooked chicken (shredded, cubed, whatever you have on hand-I like to buy rotisserie chickens and pull the meat, then chop into pieces small enough for the baby)
1 c. shredded cheddar cheese
1/4 c. sunflower seeds
1/2 c. quartered red grapes (or just halved, if you don't have kids in the choking age range)
mayo or Miracle Whip or whatever you like on your chicken salad
Combine the above in a bowl and serve on sandwiches or with a carby side dish. In my family, I divide the first 4 ingredients in half. Half gets mayo, and the other half gets Miracle Whip, as my egg-allergic husband claims it's less likely to provoke an allergic reaction.
This form of chicken salad was received favorably by the ever picky E. and my husband and I. This time little V. will only be getting a bowl of chicken, cheese, and grapes with a side of bread doled out in bird-size pieces, to avoid a possible egg reaction with the mayo or seeds.
I just love the contrast of the sweet grapes and salty sunflower seeds. It gives plain old chicken salad sandwiches an extra depth. It makes for a nice cool lunch on a hot summer day.
2 c. cooked chicken (shredded, cubed, whatever you have on hand-I like to buy rotisserie chickens and pull the meat, then chop into pieces small enough for the baby)
1 c. shredded cheddar cheese
1/4 c. sunflower seeds
1/2 c. quartered red grapes (or just halved, if you don't have kids in the choking age range)
mayo or Miracle Whip or whatever you like on your chicken salad
Combine the above in a bowl and serve on sandwiches or with a carby side dish. In my family, I divide the first 4 ingredients in half. Half gets mayo, and the other half gets Miracle Whip, as my egg-allergic husband claims it's less likely to provoke an allergic reaction.
This form of chicken salad was received favorably by the ever picky E. and my husband and I. This time little V. will only be getting a bowl of chicken, cheese, and grapes with a side of bread doled out in bird-size pieces, to avoid a possible egg reaction with the mayo or seeds.
I just love the contrast of the sweet grapes and salty sunflower seeds. It gives plain old chicken salad sandwiches an extra depth. It makes for a nice cool lunch on a hot summer day.
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