Quick and Easy Broccoli Chicken

Got this recipe off the rice-a-roni box and I've loved it. It's easy and delicious.

Ingredients:

1 box Rice-a-Roni, chicken flavor

2 tbsp margarine or butter

1 tsp dried basil

4 boneless, skinless chicken breasts, cubed

2 c. broccoli flowerettes

1 tomato, chopped

1 c. shredded cheddar cheese

Directions:

Saute' rice-vermicelli mix with margarine in large skillet on medium heat until golden brown. Add 2 c. water, special seasonings and basil. Bring to a boil on high heat. Place chicken on rice. Cover; reduce heat to low. Simmer 10 min. Stir in broccoli and tomato. Cover; simmer another 10 min or until rice is tender and chicken is completely cooked. Spring with cheese. Cover and let stand 3 minutes. Enjoy!

Oven-Baked Chicken Parmesan Dinner

This recipe is delicious and so easy.

Ingredients:

6 small boneless, sinless chicken breasts (I use 4)

1 packet Shake-n-Bake Parmesan mix

2 cups basic spaghetti sauce

1 1/2 cup shredded mozzerella cheese

1 tsp. dried oregano

3 cups hot cooked spaghetti noodles

4 1/2 cups hot steamed broccoli

Directions:

Preheat oven to 400*. Coat chicken with shake-n-bake mix. Spray a 9x13in baking dish with non-stick cooking spray. Place chicken in single layer in dish. Bake 20 min or until chicken is cooked through (and at least 170* with meat thermometer). Top eveningly with spaghetti sauce, then cheese; sprinkle with oregano. Bake an additional 5 min or until cheese is melted. Serve over spaghetti alongside broccoli.

Bacon Cheddar Scones

This is a delicious breakfast, courtesy of my friend Missy--they are really good warmed up in the toaster oven for days afterward and slathered with butter.

Bacon Cheddar Scones

2 cups all-purpose flour (really good with whole wheat flour, too)
1 tablespoon baking powder
1/2 teaspoon salt1/2 tsp. freshly ground pepper 

1/2 cup cold butter, cut into 1/2-inch cubes
1 cup whipping cream, divided (I have used just plain milk, too--not as good, but easier)
3/4 cup (3-oz.) shredded sharp Cheddar cheese
1/4 cup finely chopped cooked bacon
2 Tbsp. chopped fresh chives
Wax paper
 

Preheat oven to 450°. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas (I used a food processor) Add in bacon, chives, cheddar. Combine. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream, stirring just until dry ingredients are moistened.
 

Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.
 

Bake at 450° for 13 to 15 minutes or until golden.

Tangy Chicken Fajitas

This recipe is from my friend Kaylyn.  It is super easy and especially nice because you can come home from work and just dump it all in the saute pan. 

1/2 c olive oil
1/2 c distilled white vinegar
1/2 c fresh lime juice (I usually just use the bottled stuff for convenience and it is fine)
2 (.7 oz) packages dry Italian style salad dressing mix
3-4 chicken breasts, cut into fajita strips or chunks
1 onion, sliced
1 green bell pepper, sliced

flour tortillas

In large bowl, combine oil, vinegar, lime juice and salad dressing mix. Mix together. Add chicken strips, onion and bell pepper. Cover dish and refrigerate. Marinate for 3 to 6 hours (or, in my case, all day).

In large skillet, saute until chicken is cooked through and onion is translucent.

Kaylyn says they eat them in tortillas with sour cream, but the flavor is so fabulous you really don't need anything else.  I still like to add cheese and tomatoes, and maybe some cilantro-lime rice, but she's right--they are so good.

Soup au Pistou

This is my favorite summer soup recipe.  First of all, it is so pretty in the pot, second of all, I'm getting all my veggies for the day in one delicious meal, third of all, I can grow almost everything in it.  Almost.  And it reminds me of Provence.  So 10s all the way around.

Soupe au Pistou (from Not on Love Alone by Jessie Carry Saunders)

Serves a lot--we usually have at least two days of leftovers for two.

1 lb fresh white beans (I just use a can of drained and rinsed cannellini beans)

1 large zucchini, cut into ½ inch dice

3 leeks, white parts only, cut in half and sliced ½ inch think

½ lb green beans, trimmed and cut into 1-inch lengths

3 carrots, peeled and cut into ½ inch thick rounds

1 medium rip tomato, cut in half

4 Yukon Gold potatoes (the small ones), peeled (which I never do) and cut into ½ inch dice

1 T kosher salt

2 large garlic cloves, smashed and diced

1 large handful of basil leaves, torn up

1/3 c olive oil

¼ lb. small elbow macaroni (just a couple handfuls)

Sea salt

Grated Gruyere or Swiss cheese and baguette for serving

1.       If you are using dried beans, soak them in boiling water for an hour, until the beans are just softened.  This is why I use canned beans.

2.      Put the first six ingredients, through the tomato, into the pot.  Fill with water until the veggies are submerged and covered by at least two inches.  Add the tablespoon of kosher salt, and bring to a boil.

3.      Once the soup begins to boil, turn down the heat and keep it at a very gentle simmer for an hour.  Have the prepped potato on hand and add it to the pot when there are 10 minutes left to go in the hour’s cooking.

4.      Once the hour is up, remove the two halves of tomato from the pot and, after removing and tossing the skin, put the halves in a small bowl with the garlic, torn basil leaves, and olive oil.  Mash everything around a bit with the back of a spoon to release the oils in the basil, then pour it all back into the soup pot and stir to combine.  Taste to see if you need more salt.

5.      Bring the soup back to a gentle boil and add the macaroni.  Cook for 10 minutes, until the macaroni is al dente.  Season with sea salt, ladle into soup bowls, and serve with plenty of cheese and bread.

Apple Oven Pancake

Best fall breakfast ever--it is basically a German pancake with sauteed apples in it.  Yum.  We did half for the two of us and ate it right up!  I did not take a picture because we ate it too fast.

Serves 6--from Williams-Sonoma's Essentials of Baking

4 T unsalted butter
4 c diced peeled tart apples (3 medium)
2 T firmly packed golden brown sugar
Juice of 1/2 lemon, strained (I just used about 1 1/2 t lemon juice from a bottle)
1/2 t ground cinnamon
4 large eggs, lightly beat
1 c milk
1 c flour
1 t vanilla
1/8 t salt
powdered sugar for dusting

Position rack in the lower third of the oven and preheat to 425 degrees F.

In a large frying pan over medium heat, melt 2 T of the butter.  Add the apples and saute, turning as needed, just until tender, 5-7 minutes.  Sprinkle with the brown sugar, lemon juice, and cinnamon and stir to combine.  Remove from heat.

Place a baking dish 12 inches in diameter or 9x13 inches in the oven to heat for 5 minutes.  Remove dish , add remaining 2 T butter to it, and tilt the dish to coat the bottom and sides with butter.  (I just put the butter in it before I put it in the oven, like you do for German pancakes.)  Spoon sauteed apples over the bottom of the dish to make an even layer.

In a bowl, whisk together eggs, milk, flour, vanilla, and salt until blended.  Carefully pour batter over hot fruit.  Bake until puffed and golden brown, 20-25 minutes.  Remove from oven and dust with powdered sugar.  Serve immediately.

Would also be good with pears.

Chicken, Artichoke, and Spinach Calzone

This recipe is from Cook's Country magazine and is delicious.

1 Rotisserie chicken, skin discarded, meat shredded into bite-sized pieces. (or about 2 breasts in the crockpot, then shredded)
9 oz. frozen artichoke hearts, thawed, patted dry, and chopped
2 c. baby spinach
1 1/2 c. low-moisture mozzarella cheese, shredded
1 c. crumbled feta cheese
1/4 c. chopped fresh basil
1/2 tsp. salt
1/4 tsp. pepper
1 (1 lb) ball ready-made pizza dough
2 Tbsp olive oil

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Combine chicken, artichokes, spinach, mozarella, feta, basil, salt, and pepper in a bowl.

2. Divide dough in half. On lightly floured counter, roll dough into two 9-in rounds. Working one at a time, place half of filling over half of dough, leaving 1 in border around edges. Brush edges with water, fold dough over filling, and crimp to seal. Repeat with remaining dough and filling.

3. Brush rimmed baking sheet with 1 Tbsp. oil, transfer calzones to prepared sheet and cut two 1 in slits in top of each calzone. Brush with remaining 1 Tbsp oil and bake until golden brown, about 20 minutes. Serve.

Yummy!

Chicken Pot Pie

So, since fall is finally here and last week was cold and rainy, I felt the need for something hot and comforting for dinner. I found this recipe on allrecipes.com, modified it a little to what I had on hand, and have to say, I patted myself on the back afterward for a delicious dinner! So good and filling, you don't need much to go with it.

I made 4 individual pot pies (used small pie pans) or you can make one large 9 in. pot pie.

Crust:
I used 2 Pillsbury pie crusts... so easy and yummy.

Filling:
1/2 c. butter
1/2 c. all-purpose flour
1 tsp. salt
black pepper to taste
2 Tbsp finely chopped onion
2 tsp. minced garlic
3 c. chicken broth
1 1/2 c. chopped mushrooms
3 Tbsp. olive oil
3 C. cooked chicken, chopped (I put 2 chicken breasts in my small crockpot and cooked them
for a few hours, then shredded them. Perfect amount and EASY.)
2 carrots, finly chopped
1 c. chopped zuchinni ( or celery)
1 potato, peeled and cubed
1 cup frozen peas
(You can pretty much use whatever veggies you like best)

* Either put one 9 in. crust down in bottom of pie pan, or cut and mold pieces of crust to fit small pie pans.
* Preheat oven to 400 degrees.
* In a large saucepan, melt butter. Blend in flour, salt, pepper, garlic, and onion. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened. In a separate pan, saute mushrooms in olive oil, then stir into saucepan. Stir in chicken, carrot, zuchinni, and potato. Mix well and pour over bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits (or design) in the top to allow steam to escape.
* Bake in the preheated overn for 30 min. or until pastry is golden brown, and filling is bubbly.

Peaches and Cream Pie

So, I have absolutely loved my subscription to Cook's Country magazine! I have tried quite a few recipes out of there over the last few weeks and have enjoyed each one! My favorite though has been the Peaches and Cream Pie! How can that not be good!!! When I mentioned to my dad that I was making it, he reminded me that his birthday is coming up soon.
1 (9 in) unbaked pie shell
2 lbs ripe but firm peaches, peeled, halved and pitted
2 Tbsp. plus 1/2 c. sugar
3 Tbsp all purpose flour
1/4 tsp salt
1/3 c. heavy cream
2 large egg yolks
1/2 tsp vanilla extract

1. Covcr pie shell with plastic wrap and refrigerate for 40 min, then freeze for 20 min. Adjust oven racks to upper-middle and lower-middle positions and heat over to 375 degrees. Line chilled pie shell with two 12-inch squares of aluminum foil, letting foil lie over edges of dough. Top with pie weights. (basically I took my pillsbury pie crust out of the fridge, put it in my pie pan and put it in the freezer for about 10 min. I also just poked holes in it with a fork prior to baking instead of using pie weights but I did put tin foil over it. It tasted great to me!)

2. Place peach halves cut side up on aluminum foil-lined rimmed baking sheet and sprinkle with 2 Tbsp sugar. Bake peaches on upper-middle rack until softened and juice is released, about 20 min, flipping halfway through baking.

3. Place crust on lower-middle rack and bake until edges are lightly browned, about15 minutes. Remove crust from over and carefully remove foil and weights. Continue to bake until bottom of crust is light brown and peaches are carmelized, about 5 minutes. Cool crust and peaches for 15 minutes.

4. Reduce overn temperature to 325 degrees. Cut peaches lengthwise into quarters. Arrange peaches in single layer over crust. Combine remaining 1/2 c. sugar, flour, and salt in bowl. Whisk in cream, egg yolks, and vanilla until smooth. pour cream mixture over peaches. Bake until filling is light golden brown and firm in center, 45-55 minutes. Cool pie on wire rack for at least 3 hours. Serve.

SOOOOOO GOOOOOD!!!

Butterscotch Pull-Apart Rolls

This recipe is from Grams, so even if that reason alone, they would be great. I altered the recipe slightly so the butterscotch topping was more of a sauce instead of crumbly. They are good at any time, but are great for a quick breakfast.

Ingredients:

Rhodes frozen dinner rolls-thawed

2 "cups" store-bought butterscotch pudding

1/2 c. brown sugar

4 tbsp butter or margarine

1 tsp ground cinnamon

Directions:

Thaw rools either on counter or in oven set @ 200*. Line rolls in greased bread pan, fitting well as many as you can. In small saucepan, mix together and heat pudding, brown sugar, butter, and cinnamon. Pour over rolls, making sure some sauce gets between rolls and to bottom of pan. Cover and let rise in a warm pace, about an hour, until doubled in size. Bake in over at 350* for 35-40 minutes. Turn out of pan upside down immediately. Best served warm.

Chicken Tortilla Soup

This is Michelle Bucher's recipe. So easy and using the crockpot, which I love!

Ingredients:

2 medium chicken breasts

1 can italian stewed tomatoes, w/juices

1 can black beans, w/juices

1 (4oz) can green chiles

1/2 c. salsa

1/4 c. tomato sauce

chili powder to taste

Directions:

Place all ingredients in crockpot; cook on high 3 hrs. Shred chicken and replace in crockpot for 10 minutes. Serve with shredded cheese, sour cream, and tortilla chips.

Strawberry Soup

If you like cold soups, this is good. It kinda tastes like a smoothy, so kids like it too. I'm all about fruit soups in the summer time; something cold and different...and delicious!

Ingredients:
2 pints strawberries
2 c. plain yogurt
1/2 c. orange juice
1/2 c. sugar
1/2 c. water
1/8 tsp. cardamom

Directions:
In blender combine all ingredients; puree until smooth. Chill and serve.

Grilled Chicken Penne al Fresco

A great, quick, and easy recipe from Pampered Chef using the deep covered baker.

Ingredients:

4 garlic cloves, peeled

2 c. grape or cherry tomatoes

3 c. uncooked mezze penne pasta

3 c. chicken broth

3/4 c dry white wine (such as Chardonnay)

1/2 tsp each salt and coursely ground black pepper

1 1/4 c. lightly packed fresh basil leaves, divided

1 oz. parmesan cheese, grated (about 1/4 cup packed)

2 cups diced grilled chicken breasts

Directions:

Spray baker with olive oil. Slice garlic into backer. Add tomatoes. Cover; microwave on high 4-5 minutes or until tomatoes begin to burst, stirring after 2 min. Crush tomatoes using Mix-n-Chop (or whatever you have). Add pasta, broth, wine, salt and pepper. Return baker to microwave; cover and cook on high 16-18 min or until pasta is tender; stirring after 10 min. Meanwhile, coursely chop basil. Reserve 2 tbsp for garnish. Grate cheese (or use pre-grated).

Carefully remove baker from microwave and remove lid. Add remaining basil, cheese, and chicken to baker; mix well. Garnish with 2 tbsp basil, additional parm. cheese, and pepper, if desired. Makes 8 servings.

Caramelized Brussels Sprouts with Pistachios

I ordered a basket of fruits and veges through Bountiful Baskets for the first time a couple weekends ago and in it was a bag of brussels sprouts, so I got on the internet and found what looked to be a yummy recipe...and it was! Chad and Troy even liked them too. I did make a few changes though. I cut all my brussels sprouts in half, which helped them steam better and took all the bitterness out. I also caramelized the onions in butter first, then added the vinegar. I was pleasantly surprised with how they turned out.

Ingredients:

2 pounds brussels sprouts (I don't know what my bag weighed but I used the whole bag)

1/2 c. unsalted butter

3 small onions, cut into strips

1/4 c. red wine vinegar

2 tbsp white sugar

salt and pepper to taste

1/2 c. coursely chopped pistachios

Directions:

Place brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until tender yet crisp. Melt butter in deep skillet, ad onions and 3 tbsp vinegar; cook until onions brown. Add brussels sprouts, sugar and remaining vinegar. Saute over medium heat until lightly caramelized. Season to taste with salt and pepper, garnish with pistachios.

Chocolate Zuchinni Muffins

I found this recipe on the "For the Love of Cooking" blog and thought they looked awesome! Well, I was correct, they are so delicious and such a great way to use those excess zuchinni from the garden! A little bit on the "healthier" side with half whole wheat flour and zuchinni. Try them, you'll love them:-)

1 cup whole wheat flour
1 cup flour
3/4 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/4 cup cocoa powder
1/2 tsp cinnamon
1/4 tsp nutmet
3/4 cup milk
3/4 cup canola oil
2 eggs
1 1/2 tsp vanilla
1 1/2 cup zuchinni, shredded
1 cup semi sweet chocolate chips

- Preheat overn to 350 degrees. Coat muffing tray with cooking spray (or use muffin cups).
- Combine flours, sugar, baking soda, salt, baking posder, cocoa, cinnamon and nutmeg in large bowl and mix thoroughly.
- In another bowl, whisk together milk, oil, eggs, and vanilla. Add shredded zuchinni and stir. Slowly add dry ingredients to the wet ingredients until just combined then add chocolate chips. Spoon batter into prepared muffin tray, filling each cup to the top.
- Bake in overn for 17-20 minutes or until tester inserted in center comes out clean. Let muffing cool before serving. Enjoy!

(Picture to come when I find my memory stick adapter:-))

Dirt Cookies

Ok, I've had this recipe for a couple years, but have never used it. I've been thinking about it lately and how badly I wanted to try these cookies. They have oreos in them...need I explain further? Another recipe I got off allrecipes.com, and its an absolute hit among Chad and myself. I must warn, though...if you've have made giving up sweets a goal for yourself at this time, wait to make them, as they are literally addicting! :-)

Ingredients:

2 1/4 c. flour

1 tsp soda

1 tsp salt

1 c. sugar

1/2 c. packed brown sugar

1 c. butter

2 eggs

1 tsp vanilla

1 1/2 c. crushed oreo cookies

Directions:

Sift together flour, soda and salt. Set aside. In a medium bowl, cream sugar, brown sugar, and butter together till smoth. Stir in egg and vanilla. Add dry ingredients and mix until just combined. Put oreo cookies in ziplock bag and crush using a rolling pin until pieces are no larger than peas. Mix crumbs into dough. Cover and chill 30 minutes. Preheat oven to 375* F. Grease cookie sheet. Drop dough by rounded spoonfuls onto sheet. Bake 10-11 min. Cool and wire rack. Makes 3-4 dozen.

Broiled Salmon with Creamy Lemon Sauce

Ok, so the picture makes it look kinda gross, but this is really delicious. The sauce is so easy to make and pretty much takes 20 minutes to make the whole thing. Another great recipe out of the Southbeach Cookbook. I do use freshly squeezed lemon juice and use the Coscto salmon fillets which work very nicely. Enjoy!

Ingredients:

1 tbsp EVOO

1 clove garlic, minced

1/4 c. lemon juice (best freshly squeezed)

2 tbsp capers

1 tsp lemon-pepper seasoning

1/2 c. fat-free sour cream

1 1/2 pounds salmon fillet

Directions:

Preheat oven to 350*F. Coat baking sheet with cooking spray. Heat oil in a small saucepan over medium heat. Add the garlic and cook for 1 minute. Reduce heat to low. Stir in lemon juice, capers, and lemon-pepper seasoning and cook for 5 min. Add sour cream and cook for 5 min, or until heated through. Meanwhile, place the salmon on the prepared baking sheet. Bake for 20 min or until the fish is just opaque. Serve with the sauce.

Caribbean Baked Chicken with Mango

Got this recipe from Southbeach Cookbook. It was very good. A bit spicy with the jerk seasoning, just so you all know, but very tasty. Troy didn't even mind the spice.

Ingredients:

1/2 onion, halved

2 cloves minced garlic

1 slice (1/4" thick") peeled fresh ginger

1 tbsp extra virgin olive oil

1 tbsp white wine vinegar

1 tsp jerk seasoning

1 tsp ground allspice

1/4 tsp salt

4 boneless, skinless chicken breasts

1/2 mango, peeled and finely chopped

1 tbsp chopped fresh cilantro

Directions:

Preheat oven to 450* F. Coat a 13x9 baking pan with cooking spray. In food processor, combine onion, jerk seasoning, allspice, and salt. Process until very finely chopped, stopping the machine a few times to scrape down sides of container. Spread mixture on both sides of the chicken breasts. Place chicken in baking pan. Bake for 30 min, or until thermometer inserted into thickets part registers 170*F and juices run clear. Place chicken on plates and scatter mango on top. Sprinkle with cilantro.

Chicken Broccoli Braid

This is a favorite of ours and a classic stoneware recipe from The Pampered Chef. Another perk, so easy to make, and Troy even likes it! :-)




Ingredients:
2 cups chopped cooked chicken (I use canned chicken)
1 cup chopped broccoli
1/2 cup red bell pepper, chopped
1 clove garlic, pressed (I use equiv. of minced garlic)
1 cup sharp shredded cheese
1/2 cup mayo
1 tsp dried dill weed
1/4 tsp salt
2 (8 oz) pkg refridgerated cresent rolls (keep in fridge till ready to use)
2 tbsp slivered almonds, optional
1 egg white, lightly beaten, also optional

Directions:
Preheat oven to 375*. Mix together all ingredients well. Unroll 1 pkg dough; don't separate. Arrange longest sides of dough across width of rectagle stone. Repeat with remaining pkg of dough. Roll dough to seal perforations. (I just use my fingers to seal it). Spread filling evenly in the middle of dough. Lift strips of dough across mixture to meet in center, twisting each strip on turn. On the ends, do so to enclose mixture and close ends off. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes.

Chocolate Chip Cookies

I know everyone loves good old fashioned chocolate chip cookies and these are SOOOO good! Another recipe I found off AllRecipes.com when I didn't buy the Nestle's chocolate chips with the recipe printed on the back of the bag. Paired with a nice glass of ice cold milk... it's hard to beat!Ingredients:

2/3 c butter flavored shortening

2/3 c butter, softened

1 cup white sugar

1 cup brown sugar

2 eggs

1 Tbsp vanilla (yes, tablespoon)

3 1/2 c all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup chopped pecans (optional)

2 cups semisweet chocolate chips

Preheat oven to 375 degrees.

Mix thoroughly the shortening, butter, sugars, eggs, and vanilla.

Stir in remaining ingredients.

Place on cookie sheet by rounded tablespoon scoops. Bake 10-12 minutes, or until centers are set and very light brown. Cool 2-3 minutes before removing from baking sheet. Enjoy!