Ok so you will forgive me for my absence once you make this dish. It is super easy to make, and consists of few ingredients. I served it with some rice and mushrooms and it was a perfect dinner.
2 boneless, skinless chicken breasts
1 cup lite caesar dressing
1 cup panko breadcrumbs
1 cup romano cheese, freshly grated
1 tsp garlic powder
1 tsp salt
1 tsp pepper
2 tbsp olive oil
Pound out chicken breasts to 1/4" thickness. Season with salt and pepper. Place in large ziploc bag and cover with Caesar dressing. Place in fridge and allow to marinate 1-2 hours.
On a large plate, combine breadcrumbs, Romano, garlic powder, salt and pepper.
In a large skillet, heat olive oil. Add chicken breasts to skillet and cook until cooked through. Serve with favorite side and enjoy!
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Wednesday, June 27, 2012
Monday, April 16, 2012
Chicken and Corn Chowder
Oh hey guys!
First off, I'm still doing Body by Vi and doing pretty amazing! My clothes are fitting so well, some are even falling off and I'm so close to fitting into a pair of jeans from two years ago.
The other night I actually had time to cook and decided to make a healthier chowder. I used skim milk, whole wheat flour and a limited amount of butter. If you don't have a wedding dress to fit into in six months, feel free to use cream, regular flour and lots of butter if you'd like!
1 tbsp butter
1/2 onion, finely chopped
4 pieces celery, chopped
1 potato, diced into small cubes
3 cups skim milk
1/4 cup whole wheat flour
1/2 tsp poultry seasoning
1/2 tsp ground cumin
1/2 tsp white pepper
Salt to taste
1/4 cup fresh parsley, chopped
2 cups shredded (fully cooked) chicken
1 15 oz can corn
In a large pot, melt butter and sautee onion, celery and potato for 4-5 minutes. In a mason jar, place milk and flour and shake until fully combined. Add to pot. Mix in seasoning, cumin, white pepper, salt and parsley. Mix until well combined. Add chicken and corn. Simmer on low-medium for 30-35 minutes, until potatoes are fork tender.
First off, I'm still doing Body by Vi and doing pretty amazing! My clothes are fitting so well, some are even falling off and I'm so close to fitting into a pair of jeans from two years ago.
The other night I actually had time to cook and decided to make a healthier chowder. I used skim milk, whole wheat flour and a limited amount of butter. If you don't have a wedding dress to fit into in six months, feel free to use cream, regular flour and lots of butter if you'd like!
1 tbsp butter
1/2 onion, finely chopped
4 pieces celery, chopped
1 potato, diced into small cubes
3 cups skim milk
1/4 cup whole wheat flour
1/2 tsp poultry seasoning
1/2 tsp ground cumin
1/2 tsp white pepper
Salt to taste
1/4 cup fresh parsley, chopped
2 cups shredded (fully cooked) chicken
1 15 oz can corn
In a large pot, melt butter and sautee onion, celery and potato for 4-5 minutes. In a mason jar, place milk and flour and shake until fully combined. Add to pot. Mix in seasoning, cumin, white pepper, salt and parsley. Mix until well combined. Add chicken and corn. Simmer on low-medium for 30-35 minutes, until potatoes are fork tender.
Monday, January 30, 2012
Chicken Broccoli Casserole
I am really impressed with this recipe, not gonna lie. I told you all that I was going to keep eating things I love- in this case, chicken, gravy and cheese; and that I would just be incorporating more veggies- insert mushrooms and broccoli. I reeeeally love mushrooms and Jon reeeeally does not. I don't hate broccoli but it is definitely not my first choice.
I had leftover rotisserie chicken I wanted to use up and a Costco sized bag of broccoli. My mom also got me a rice cooker for a housewarming gift last year and I was excited to use the steamer for the broccoli. It is the easiest thing ever. Thank you Black and Decker for taking the excuse that it's too much work to steam veggies out of my life.
I researched chicken broccoli casseroles online and was really disappointed that, as usual, everyone calls for cream of _____ soup. Most of the cream soups have MSG and I don't understand how they can label a recipe "from scratch" when they're using processed foods? I completely understand the added benefit of saved time so when you make this, feel free to substitute my gravy for cream o (insert your preference here) soup. I always have homemade gravy from when I get those rotisserie chickens so it was just as simple for me to use that.
This was relatively simple to throw together, probably took me 20 minutes to prep and the total cook time including steaming the broccoli was no more than 30-35 minutes. It also tasted amaaaazing, which, let's be honest, is the most important part. Jon ate his entire plate and as I mentioned, he finds no ally in mushrooms or broccoli. I know this would be super delish served over rice or egg noodles, but we are keeping our carb intake during the day, so we ate it alone and I honestly didn't miss any starches.
Chicken Broccoli Casserole
1 tbsp butter
2 cloves garlic, minced
2 cups mushroom, chopped
1 1/2 tsp Lawry's season salt
1 tsp black pepper
1 cup gravy
1/4 cup chicken stock
1/4 cup 2% milk
2 cup broccoli, steamed and chopped
3 cup chicken, cooked and chopped
1 cup part skim shredded mozzarella, reserve some for topping
2 tbsp Panko breadcrumbs
2 tbsp grated Parmesan cheese
Preheat oven to 350 degrees. Lightly spray casserole dish with cooking spray. In a medium skillet, cook sautée garlic and mushrooms in butter. After mushrooms have softened and Browne a little, season with season salt and pepper. Whisk in gravy, chicken stock and milk. Reduce heat and allow to thicken.
In a medium mixing bowl, combine broccoli, chicken and mozzarella. (Remember to reserve some mozzarella to sprinkle on top)
Once gravy mix has thickened, combine with chicken mixture. Pour into casserole dish. Top with extra mozzarella, Panko and Parmesan cheese. Bake for 20 minutes to heat through.
I had leftover rotisserie chicken I wanted to use up and a Costco sized bag of broccoli. My mom also got me a rice cooker for a housewarming gift last year and I was excited to use the steamer for the broccoli. It is the easiest thing ever. Thank you Black and Decker for taking the excuse that it's too much work to steam veggies out of my life.
I researched chicken broccoli casseroles online and was really disappointed that, as usual, everyone calls for cream of _____ soup. Most of the cream soups have MSG and I don't understand how they can label a recipe "from scratch" when they're using processed foods? I completely understand the added benefit of saved time so when you make this, feel free to substitute my gravy for cream o (insert your preference here) soup. I always have homemade gravy from when I get those rotisserie chickens so it was just as simple for me to use that.
This was relatively simple to throw together, probably took me 20 minutes to prep and the total cook time including steaming the broccoli was no more than 30-35 minutes. It also tasted amaaaazing, which, let's be honest, is the most important part. Jon ate his entire plate and as I mentioned, he finds no ally in mushrooms or broccoli. I know this would be super delish served over rice or egg noodles, but we are keeping our carb intake during the day, so we ate it alone and I honestly didn't miss any starches.
Chicken Broccoli Casserole
1 tbsp butter
2 cloves garlic, minced
2 cups mushroom, chopped
1 1/2 tsp Lawry's season salt
1 tsp black pepper
1 cup gravy
1/4 cup chicken stock
1/4 cup 2% milk
2 cup broccoli, steamed and chopped
3 cup chicken, cooked and chopped
1 cup part skim shredded mozzarella, reserve some for topping
2 tbsp Panko breadcrumbs
2 tbsp grated Parmesan cheese
Preheat oven to 350 degrees. Lightly spray casserole dish with cooking spray. In a medium skillet, cook sautée garlic and mushrooms in butter. After mushrooms have softened and Browne a little, season with season salt and pepper. Whisk in gravy, chicken stock and milk. Reduce heat and allow to thicken.
In a medium mixing bowl, combine broccoli, chicken and mozzarella. (Remember to reserve some mozzarella to sprinkle on top)
Once gravy mix has thickened, combine with chicken mixture. Pour into casserole dish. Top with extra mozzarella, Panko and Parmesan cheese. Bake for 20 minutes to heat through.
Sunday, January 8, 2012
2012!!!
I'm baaaaaack! The craziness of the holiday season is FINALLY over, so I will hopefully start getting back on track with a lot of the things that fell by the wayside in October through December. This post is going to help with a couple of those things. 1) It's a post on my blog for the first time in close to forever. 2) It's going to help me plan out my meals to make sure I don't spend unnecessary money and calories on eating out.
I decided to go majorly cliche with my 2012 resolutions. My friends took me on my very first hike a few weeks ago and I loved it! I decided one of my resolutions this year would be to do one hike per month.
I am also NOT going to eat any fast food whatsoever this entire year. I will also be going to the gym 4-5 days per week. That one should be easy enough because I did that the majority of 2011 besides my two weeks of pneumonia and when I got kidney stones. Let's hope no ailments prevent me this year!
Jon and I have also committed to planning out and cooking our meals ahead of time. I am going to continue cooking and eating foods I love, just cut down on portions and increase our veggies intake.
So, I decided I would make my first pot of homemade chicken stock. I know you're probably sick of me declaring my love for Costco's rotisserie chickens, but I can't help it. For $5, you get 3 lbs worth of chicken, which can be turned into so many meals. This time, I picked up 2 of those bad larry's. I used the drippings to make homemade gravy. I have the chicken meat saved for a soup, some chicken soft tacos and chicken salad for sandwiches. Then I took the carcasses (worst word ever by the way) and am doctoring up some chicken stock. That's $10 worth of awesomeness if you ask me.
So here's what I used to make the homemade chicken stock. It's really one of those "a little bit of this, a little bit of that" recipes so don't be scare to increase or decrease with your favorite flavors.
Hope you all had a wonderful holiday and wish you all a happy and healthy 2012!
Chicken stock
2 3 lb chicken carcasses
7-8 carrots, not peeled, cut into large chunks
5-6 celery, cut into large chunks, including leaves
1 1/2 large onion, cut into large chunks
1 head garlic, chopped
1 cup coarsely chopped fresh parsley
2 tsp whole peppercorns
2 tsp salt
2 tsp dried thyme
1 tsp dried dill weed
Fill a 16 qt stockpot with 7-8 quarts of water. Add all ingredients, cover and bring to boil. Once boiling, uncover, reduce heat to medium and allow to simmer for 3-4 hours. Strain the stock and chill overnight in refrigerator. Remove surface fat. Use immediately or freeze for up to 3 months.
I decided to go majorly cliche with my 2012 resolutions. My friends took me on my very first hike a few weeks ago and I loved it! I decided one of my resolutions this year would be to do one hike per month.
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| Makapu'u Lighthouse Hike 12/26/11 |
Jon and I have also committed to planning out and cooking our meals ahead of time. I am going to continue cooking and eating foods I love, just cut down on portions and increase our veggies intake.
So, I decided I would make my first pot of homemade chicken stock. I know you're probably sick of me declaring my love for Costco's rotisserie chickens, but I can't help it. For $5, you get 3 lbs worth of chicken, which can be turned into so many meals. This time, I picked up 2 of those bad larry's. I used the drippings to make homemade gravy. I have the chicken meat saved for a soup, some chicken soft tacos and chicken salad for sandwiches. Then I took the carcasses (worst word ever by the way) and am doctoring up some chicken stock. That's $10 worth of awesomeness if you ask me.
So here's what I used to make the homemade chicken stock. It's really one of those "a little bit of this, a little bit of that" recipes so don't be scare to increase or decrease with your favorite flavors.
Hope you all had a wonderful holiday and wish you all a happy and healthy 2012!
Chicken stock
2 3 lb chicken carcasses
7-8 carrots, not peeled, cut into large chunks
5-6 celery, cut into large chunks, including leaves
1 1/2 large onion, cut into large chunks
1 head garlic, chopped
1 cup coarsely chopped fresh parsley
2 tsp whole peppercorns
2 tsp salt
2 tsp dried thyme
1 tsp dried dill weed
Fill a 16 qt stockpot with 7-8 quarts of water. Add all ingredients, cover and bring to boil. Once boiling, uncover, reduce heat to medium and allow to simmer for 3-4 hours. Strain the stock and chill overnight in refrigerator. Remove surface fat. Use immediately or freeze for up to 3 months.
Tuesday, October 4, 2011
Buffalo Chicken Burgers
First off, I know this is labeled as Buffalo Chicken Burgers and you are going to notice ground turkey in the recipe. My grocery store doesn't carry ground chicken (redics, I know!) so I had to substitute ground turkey. Use whichever your heart desires in this one guys!
Turkey Feta Burgers are one of our household favorites and I figured I would stick with what I'm good at and whip up another burger recipe. These were just as delicious in a whole different way. I usually can't handle too much spice, but these ended up having just the right amount of heat. Let me know what you think- cookingwithcait@gmail.com.
1 lb ground turkey breast (or ground chicken)
1/4 cup chopped onion
2 cloves garlic, finely minced
2 tbsp fresh parsley, chopped
1 tsp poultry seasoning
1 tsp Lawry's season salt
1 tbsp smoked paprika
1 tsp salt
1 tsp pepper
3 tbsp hot sauce
2 tbsp panko bread crumbs
1 egg, beaten
6 oz bleu cheese
In a large mixing bowl, combine all ingredients besides bleu cheese. Separate into 4-5 patties (depending on size preference). Form patties around bleu cheese. Cook on griddle or in skillet with olive oil 4-5 minutes per side until cooked through. Serve on buns with ranch or bleu cheese dressing if desired.
Turkey Feta Burgers are one of our household favorites and I figured I would stick with what I'm good at and whip up another burger recipe. These were just as delicious in a whole different way. I usually can't handle too much spice, but these ended up having just the right amount of heat. Let me know what you think- cookingwithcait@gmail.com.
1 lb ground turkey breast (or ground chicken)
1/4 cup chopped onion
2 cloves garlic, finely minced
2 tbsp fresh parsley, chopped
1 tsp poultry seasoning
1 tsp Lawry's season salt
1 tbsp smoked paprika
1 tsp salt
1 tsp pepper
3 tbsp hot sauce
2 tbsp panko bread crumbs
1 egg, beaten
6 oz bleu cheese
In a large mixing bowl, combine all ingredients besides bleu cheese. Separate into 4-5 patties (depending on size preference). Form patties around bleu cheese. Cook on griddle or in skillet with olive oil 4-5 minutes per side until cooked through. Serve on buns with ranch or bleu cheese dressing if desired.
Sunday, September 11, 2011
Chicken Empanadas
I absolutely LOVE when I'm able to throw ingredients I have on hand for a quick weeknight meal. I have already told you guys how much I love salsa + cream cheese + shredded Mexican cheese. So for these chicken empanadas, I stuck with what I love. It was a super quick and easy meal and came out delicious.
2 packages of puff pastry (4 sheets)
4 cups shredded chicken, fully cooked (such as a rotisserie chicken)
6 oz cream cheese, softened
2 cups shredded Mexican cheese
1 cup salsa
Zest & Juice of 1 lime
1 egg yolk, mixed with 1 tbsp water (egg wash for top of empanadas)
Preheat oven to 400 degrees. Lightly grease a baking sheet. Thaw puff pastry sheets as instructed on package. Roll out the puff pastries until there are no creases. Using a biscuit cutter or top of the cup, cut puff pastry into circles with about a 3 inch diameter. In a mixing bowl, combine chicken, cream cheese, Mexican cheese, salsa and lime juice & zest. Fill each pastry circle with about 1 1/2 tbsp of filling. Leave about 1/4 inch around, fold over and seal edges by pressing with a fork. Brush each empanada with some of the egg wash. Line on baking sheet. Bake for 12-15 minutes, until golden brown.
2 packages of puff pastry (4 sheets)
4 cups shredded chicken, fully cooked (such as a rotisserie chicken)
6 oz cream cheese, softened
2 cups shredded Mexican cheese
1 cup salsa
Zest & Juice of 1 lime
1 egg yolk, mixed with 1 tbsp water (egg wash for top of empanadas)
Preheat oven to 400 degrees. Lightly grease a baking sheet. Thaw puff pastry sheets as instructed on package. Roll out the puff pastries until there are no creases. Using a biscuit cutter or top of the cup, cut puff pastry into circles with about a 3 inch diameter. In a mixing bowl, combine chicken, cream cheese, Mexican cheese, salsa and lime juice & zest. Fill each pastry circle with about 1 1/2 tbsp of filling. Leave about 1/4 inch around, fold over and seal edges by pressing with a fork. Brush each empanada with some of the egg wash. Line on baking sheet. Bake for 12-15 minutes, until golden brown.
Monday, September 5, 2011
Simple Grilled Chicken
I feel like everyone needs a good basic recipe for grilled chicken. I know it's not the most exciting or creative post, but it's something I think everyone could use in their recipe box.
4 chicken breast
1 c olive oil
1/4 c lemon juice
4 cloves garlic
1/2 tbsp dried oregano
1/4 tsp thyme
1/4 tsp cumin
1/4 tsp sage
1/4 cup fresh parsley, chopped
Pound chicken breasts between parchment paper until 1/4 inch thick. Combine all ingredients in large mixing bowl until well combined. Marinate chicken breasts in mixture for 3-4 hours. Season with salt and pepper and grill 5-6 minutes on each side.
4 chicken breast
1 c olive oil
1/4 c lemon juice
4 cloves garlic
1/2 tbsp dried oregano
1/4 tsp thyme
1/4 tsp cumin
1/4 tsp sage
1/4 cup fresh parsley, chopped
Pound chicken breasts between parchment paper until 1/4 inch thick. Combine all ingredients in large mixing bowl until well combined. Marinate chicken breasts in mixture for 3-4 hours. Season with salt and pepper and grill 5-6 minutes on each side.
Sunday, May 8, 2011
Crockpot Chicken Chili
So, I've been trying to get better at actually using my crockpot. I still kind of miss the whole point of using it as a "one pot dish" maker, but I'm slowly coming around.
Jon and I went to Ruby Tuesday's a few weeks ago for lunch and he got their White Bean Chicken Chili. Jon enjoyed it, and I thought it was alright in terms of taste. My main issue with it was the color. Just because its white bean and chicken doesn't mean we can't make it colorful! So, I went home after picking up four different colored bell peppers and threw this together. Definitely more appealing to the eyes and it was quite tasty too!
Jon and I went to Ruby Tuesday's a few weeks ago for lunch and he got their White Bean Chicken Chili. Jon enjoyed it, and I thought it was alright in terms of taste. My main issue with it was the color. Just because its white bean and chicken doesn't mean we can't make it colorful! So, I went home after picking up four different colored bell peppers and threw this together. Definitely more appealing to the eyes and it was quite tasty too!
2 tbsp olive oil
1 medium onion, diced
4 bell peppers, assorted colors, diced
1 serrano pepper, diced
3 cloves garlic, finely minced
15 oz can corn
15 oz can garbanzo beans
15 oz can diced tomatoes
32 ounces chicken stock
1 tbsp chili powder
1/2 tbsp paprika
1 tsp cumin
1 tbsp lemon juice
1/4 cup parsley, diced
2-3 cups shredded chicken (fully cooked)
1/2 cup greek yogurt
Salt and pepper to taste
Shredded cheese for topping, optional
Heat olive oil in skillet. Cook onion, bell peppers, serrano pepper and garlic for 2-3 minutes. Add chicken stock to crockpot. Add all ingredients to crockpot, including onion, peppers and garlic, and stir until combined. Cook on low heat for 4-5 hours or high heat for 2-3, stirring occasionally.
Thursday, May 5, 2011
Chicken Enchiladas
So in honor of Cinco de Mayo, I decided to make some yummy chicken enchiladas. I pretty much look for any excuse to combine cream cheese, Mexican cheese and salsa together so I figured that it would make a great filling for enchiladas. I used a combination of Emeril Lagasse's and Rachael Ray's enchilada sauce recipes, with a couple of my own additions. The result was delicious!
Enchilada Sauce:
2 tbsp vegetable oil
2 cloves garlic
1 serrano pepper
12 oz tomato paste
1 tsp hot sauce (or more to taste)
1/4 cup chili powder
3 cups chicken stock
1 tsp onion powder
1 tsp cumin
Salt and Pepper to taste
1/4 tsp cinnamon
Filling:
8 oz cream cheese, softened
8 oz shredded Mexican cheese
8 oz salsa
4 cups shredded chicken, fully cooked
10-12 corn tortillas
Additional 1 cup shredded cheese for topping
Preheat oven to 350 degrees. In a skillet, cook garlic and serrano in vegetable oil for about 2 minutes on medium-high heat. Add in tomato paste, hot sauce and chili powder. Allow to cook just for a minute and then add remaining ingredients. Reduce heat to low-medium and allow to simmer together for 10-15 minutes.
Meanwhile, combine cream cheese, Mexican cheese, salsa and chicken in mixing bowl.
Once sauce is fully combined and seasonings are to your liking, spread about a 1/2 cup of the sauce on the bottom of a baking dish. Next, place a couple spoonfuls of the filling in each of the tortillas and place seam side down in baking dish. Top with remaining enchilada sauce (you will have leftover sauce for later) and then additional shredded cheese. Bake for 15-20 minutes until cheese is melted and bubbly.
Friday, March 18, 2011
Chicken Tortellini Soup
Good morning/afternoon/evening kids!
This recipe was really one that just fell together. My friend Casey had posted a couple weeks back looking for slow cooker type recipes to start cooking at home more with. It made me realize that I really need to start using my slow cooker more because it just kind of sits in my cabinet. I couldn't resist cooking some of the ingredients for this recipe on the stove, but it all comes together in the slow cooker.
At first, I was going to make a Chicken and Corn chowder but I had no potatoes. I just can't imagine chowder without potatoes. Then, I was going to make a Cream of Chicken and Mushroom soup, but Jon had drank my entire gallon of milk in 2 days. What is he, a growing 14 year old? Then, I was going to make a Chicken Chilli but really didn't feel like putting anything tomato in the soup. I just wanted it to be a clear type soup. So, I landed on just doing a Chicken Noodle but realized I had just cooked up some tortellini the day before, so I threw those in there and voila! Delicious. Hope you all like it! And I hope you enjoyed the unnecessary evolution story of this soup.
Sorry I've been mostly posting chicken recipes recently. I am constantly looking for new chicken recipes and I'm hoping you guys are too. I will mix it up with desserts and maybe some breakfast items in the very near future, I promise!
2 32 ounce containers of Chicken Broth
1 cup celery, chopped
1 1/2 cup carrot, chopped
2 tbsp butter
1 1/2 cup mushroom, chopped
1/2 cup onion, chopped
3 cloves garlic, finely minced
1 cup gravy*
15 ounce can of corn
15 ounce can of beans (I used kidney)
1/2 tbsp parsley
1/2 tsp thyme
1/4 tsp poultry seasoning
2 bay leaves
2 1/2- 3 cups chicken, cooked and shredded**
2 cups tortellini, cooked as directed on package.
Turn on slow cooker, add in stock, carrots and celery. In a medium skillet on medium-high heat, melt butter. Add in mushrooms, onions and garlic. Allow to cook for 3-4 minutes until mushrooms are browned, and onions and garlics are softened. (Warning: your kitchen is going to smell unbelievably delicious during this stage. Family members may not be able to wait for the slow cooker to finish its job.) Add gravy to mushrooms, onions and garlic and whisk together until well combined. Add gravy mixture to slowcooker. Add in corn, beans, parsley, thyme, poultry seasoning and bay leaves to slow cooker. Allow to cook 5-6 hours on high or 7-8 hours on low until vegetables are tender (particularly the carrots). Add in the chicken and pasta at the end and allow to cook with soup for about 15 minutes just to heat through.
*Instead of gravy, you could also use a cream of chicken soup or cream of mushroom soup. Those soups contain MSG, so I elected to use gravy. If you don't want to make a homemade gravy, you could buy those McCormick gravy packets to throw it together.
**Like I told you guys with the Chicken Soft Tacos, I buy those rotisserie chickens at Costco. So, for this soup recipe, I used the chicken for the soup, and made a gravy out of the juices.
This recipe was really one that just fell together. My friend Casey had posted a couple weeks back looking for slow cooker type recipes to start cooking at home more with. It made me realize that I really need to start using my slow cooker more because it just kind of sits in my cabinet. I couldn't resist cooking some of the ingredients for this recipe on the stove, but it all comes together in the slow cooker.
At first, I was going to make a Chicken and Corn chowder but I had no potatoes. I just can't imagine chowder without potatoes. Then, I was going to make a Cream of Chicken and Mushroom soup, but Jon had drank my entire gallon of milk in 2 days. What is he, a growing 14 year old? Then, I was going to make a Chicken Chilli but really didn't feel like putting anything tomato in the soup. I just wanted it to be a clear type soup. So, I landed on just doing a Chicken Noodle but realized I had just cooked up some tortellini the day before, so I threw those in there and voila! Delicious. Hope you all like it! And I hope you enjoyed the unnecessary evolution story of this soup.
Sorry I've been mostly posting chicken recipes recently. I am constantly looking for new chicken recipes and I'm hoping you guys are too. I will mix it up with desserts and maybe some breakfast items in the very near future, I promise!
2 32 ounce containers of Chicken Broth
1 cup celery, chopped
1 1/2 cup carrot, chopped
2 tbsp butter
1 1/2 cup mushroom, chopped
1/2 cup onion, chopped
3 cloves garlic, finely minced
1 cup gravy*
15 ounce can of corn
15 ounce can of beans (I used kidney)
1/2 tbsp parsley
1/2 tsp thyme
1/4 tsp poultry seasoning
2 bay leaves
2 1/2- 3 cups chicken, cooked and shredded**
2 cups tortellini, cooked as directed on package.
Turn on slow cooker, add in stock, carrots and celery. In a medium skillet on medium-high heat, melt butter. Add in mushrooms, onions and garlic. Allow to cook for 3-4 minutes until mushrooms are browned, and onions and garlics are softened. (Warning: your kitchen is going to smell unbelievably delicious during this stage. Family members may not be able to wait for the slow cooker to finish its job.) Add gravy to mushrooms, onions and garlic and whisk together until well combined. Add gravy mixture to slowcooker. Add in corn, beans, parsley, thyme, poultry seasoning and bay leaves to slow cooker. Allow to cook 5-6 hours on high or 7-8 hours on low until vegetables are tender (particularly the carrots). Add in the chicken and pasta at the end and allow to cook with soup for about 15 minutes just to heat through.
*Instead of gravy, you could also use a cream of chicken soup or cream of mushroom soup. Those soups contain MSG, so I elected to use gravy. If you don't want to make a homemade gravy, you could buy those McCormick gravy packets to throw it together.
**Like I told you guys with the Chicken Soft Tacos, I buy those rotisserie chickens at Costco. So, for this soup recipe, I used the chicken for the soup, and made a gravy out of the juices.
Thursday, March 10, 2011
Chicken Soft Tacos
First, let me just say I LOVE the rotisserie chickens from Costco. They make my life oh, so much easier. They are $5, fully cooked and delish! We have a system with rotisserie chickens from Costco. The minute we get home with it, I start "de-boning" the chicken as Jon calls it. Which just means, I take the meat off the bone. During this process, Jon usually stands there and watches me while eating big chunks of meat off the bird, "helping". Then, I take the juices from the bottom of the container it comes in and make a gravy. We usually have a few pieces of chicken for dinner that night with the gravy then I save the rest for weekday meals. I elected to use this week's leftovers to throw together some easy chicken soft tacos. Best. Decision. Ever. Jon pinched his fingers together like an Italian and declared "simple and friggin amazing!" after eating one.
2 1/2-3 cups shredded chicken
Tortilla Shells (quantity depends on size of brand)
2 tbsp vegetable oil
1/2 cup chicken broth
1 tbsp lemon juice
1/2 tbsp lime juice
2 tsp garlic powder
1/2 tbsp paprika
1/2 tbsp chilli powder
1/2 tsp ground cumin
1/2 tbsp tomato paste
Heat oil on medium-high heat in skillet. Add shredded chicken and allow to cook for 2-3 minutes. Add in chicken broth, lemon juice and lime juice. Stir to combine. Add garlic powder, paprika, chilli powder, cumin and tomato paste. Stir until combined. Allow to simmer for 10-15 minutes until liquid has thickened. Serve with desired toppings (lettuce, tomatoes, shredded cheese, sour cream) on tortillas.
Sunday, March 6, 2011
Chicken Cutlets with Pasta in Garlic Butter
I don't usually like to toot my horn but I'm about to toot away. This recipe was delicious! I have to say my favorite part of having this blog is that it forces me to try different flavor combinations. I've watched Rachael Ray for years and I've seen her quite a few times cook with anchovies. I was always a bit curious about trying it in a recipe. I was at my favorite store, Executive Chef, and I saw anchovy paste and I bought it without knowing what I'd use it for. Don't tell Jon, but I put it in the sauce. If you think you wouldn't like it, please try it anyways. It gave it a salty flavor just like Rachael said it would. That lady knows what she's talking about.
I also made some sacrifices so I could make the garlic butter sauce and not feel totally guilty. I used a whole wheat pasta and oven baked the chicken rather than fry it. It still came out amazing. I'd say the stick of butter had something to do with it!
I also made some sacrifices so I could make the garlic butter sauce and not feel totally guilty. I used a whole wheat pasta and oven baked the chicken rather than fry it. It still came out amazing. I'd say the stick of butter had something to do with it!
1 lb chicken breasts, pounded to 1/4 inch thickness
3/4 cup all purpose flour
1 tsp parsley
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
2 eggs, beaten
3/4 cup panko breadcrumbs
3/4 cup parmesan cheese, grated
1/2 lb pasta, reserve 1/2 cup pasta water
1 stick butter
4-5 cloves garlic, finely minced
1 tsp anchovy paste
1/2 tsp oregano
2 tbsp all purpose flour
2 tsp lemon juice
Preheat oven to 350 degrees. Coat baking sheet or pan with olive oil.
3/4 cup all purpose flour
1 tsp parsley
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
2 eggs, beaten
3/4 cup panko breadcrumbs
3/4 cup parmesan cheese, grated
1/2 lb pasta, reserve 1/2 cup pasta water
1 stick butter
4-5 cloves garlic, finely minced
1 tsp anchovy paste
1/2 tsp oregano
2 tbsp all purpose flour
2 tsp lemon juice
Preheat oven to 350 degrees. Coat baking sheet or pan with olive oil.
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| Like my mismatched plates? |
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| <3 gunk on my hands! |
Melt butter in frying pan, add garlic and whisk in anchovy paste, oregano, flour and lemon juice. Allow sauce to simmer on low heat for 20-25 minutes.
Toss pasta with reserved pasta water and garlic butter sauce. Add extra parmesan cheese if desired. Serve with chicken on top and enjoy!
Toss pasta with reserved pasta water and garlic butter sauce. Add extra parmesan cheese if desired. Serve with chicken on top and enjoy!
Wednesday, January 26, 2011
Teriyaki Chicken Kebabs
Alooooha,
Sorry I've been a little absent! Tonight I had some chicken and wanted to do something a little different than the usual grilled chicken breast. It was easy enough to make and they were delicious! A great way to spice up the traditional chicken dinner.
1 lb chicken breasts, diced into cubes
3 cloves garlic, chopped
1/2 cup teriyaki sauce
1/2 cup soy sauce
1/2 cup olive oil
1/4 tsp ground ginger
1/4 tsp black pepper
Optional- Assorted vegetables (bell peppers, cherry tomatoes, onions, etc)
Mix garlic, teriyaki, soy sauce, olive oil, ground ginger and black pepper in medium mixing bowl. Add diced chicken, cover with saran wrap and marinate for 2-3 hours. Place chicken on skewers with desire vegetables. Grill for 4-5 minutes per side, seasoning with salt and pepper on each side.
Sorry I've been a little absent! Tonight I had some chicken and wanted to do something a little different than the usual grilled chicken breast. It was easy enough to make and they were delicious! A great way to spice up the traditional chicken dinner.
1 lb chicken breasts, diced into cubes
3 cloves garlic, chopped
1/2 cup teriyaki sauce
1/2 cup soy sauce
1/2 cup olive oil
1/4 tsp ground ginger
1/4 tsp black pepper
Optional- Assorted vegetables (bell peppers, cherry tomatoes, onions, etc)
Mix garlic, teriyaki, soy sauce, olive oil, ground ginger and black pepper in medium mixing bowl. Add diced chicken, cover with saran wrap and marinate for 2-3 hours. Place chicken on skewers with desire vegetables. Grill for 4-5 minutes per side, seasoning with salt and pepper on each side.
Wednesday, January 12, 2011
Dinner for Two: Stuffed Chicken
Let me start this post for apologizing for my lack of picture. Dinner wasn't ready until almost 8 o'clock last night so I didn't even give this dish enough time to cool before eating it, never mind stop to take a picture of it. I promise I will update this with a picture the next time I make it. And yes, I will definitely be making it again.
This recipe came about in a couple different ways. The first was that my mom recommended I start including recipes for people like myself, who only have 1-2 people to feed, and aren't interested in always having leftovers. I had exactly two chicken breasts and thought this was a good way to listen to my mama! Also, I have been DYING to try stuffing my chicken with a spinach and artichoke stuffing. Slight problem, Jon was hungry too and Jon doesn't like spinach or artichokes. I kept on truckin' and decided to do one stuffed chicken breast with spinach and artichoke and the other with a simple ricotta stuffing. Doesn't this sound like my feta-licious post? Yeah, he's obnoxious! :oP
The good part was both recipes start with the exact same ingredients,. So with the spinach-artichoke, I just added the two main ingredients- spinach and artichoke. I'm going to include both recipes as 2 servings. If you have a house like me, and want to do one of each, just start with the ricotta base and add in half the called for amount of spinach and artichoke on the second bird. I hope that made sense. If it didn't, email me- cookingwithcait@gmail.com
Ricotta Stuffed Chicken
2 chicken breasts, butterflied and pounded (between parchment paper) to 1/4-1/2 inch thick
1 cup ricotta
1/2 cup cream cheese, room temperature
1/2 cup shredded mozzarella, reserve some for topping
1/4 cup romano, grated
1/4 cup parmesan cheese, grated
1 clove garlic, minced or grated
1 tbsp parsley
1 egg
Preheat oven to 350 degrees. Cover bottom of baking dish with marinara or cooking spray to avoid sticking. Combine ricotta and cream cheese until smooth and well combined. Add in mozzarella, romano parmesan cheese, garlic, parsley and egg. Fill chicken as desired and then wrap chicken around filling. Use wooden toothpick to secure if need be. Place in baking dish, sprinkle with reserved mozzarella, cover with foil and bake for 40-45 minutes.
Spinach and Artichoke Stuffed Chicken
2 chicken breasts, butterflied and pounded (between parchment paper) to 1/4-1/2 inch thick
1 cup ricotta
1/2 cup cream cheese, room temperature
1/2 cup shredded mozzarella, reserve some for topping
1/4 cup romano, grated
1/4 cup parmesan cheese, grated
1 clove garlic, minced or grated
1 tbsp parsley
1 cup spinach, coarsley chopped
1/2 cup artichoke hearts, coarsely chopped
1 egg
Preheat oven to 350 degrees. Cover bottom of baking dish with cooking spray to avoid sticking. Combine ricotta and cream cheese until smooth and well combined. Add in mozzarella, romano parmesan cheese, garlic, parsley, spinach, artichoke and egg. Fill chicken as desired and then wrap chicken around filling. Use wooden toothpick to secure if need be. Place in baking dish, sprinkle with reserved mozzarella, cover with foil and bake for 40-45 minutes.
This recipe came about in a couple different ways. The first was that my mom recommended I start including recipes for people like myself, who only have 1-2 people to feed, and aren't interested in always having leftovers. I had exactly two chicken breasts and thought this was a good way to listen to my mama! Also, I have been DYING to try stuffing my chicken with a spinach and artichoke stuffing. Slight problem, Jon was hungry too and Jon doesn't like spinach or artichokes. I kept on truckin' and decided to do one stuffed chicken breast with spinach and artichoke and the other with a simple ricotta stuffing. Doesn't this sound like my feta-licious post? Yeah, he's obnoxious! :oP
The good part was both recipes start with the exact same ingredients,. So with the spinach-artichoke, I just added the two main ingredients- spinach and artichoke. I'm going to include both recipes as 2 servings. If you have a house like me, and want to do one of each, just start with the ricotta base and add in half the called for amount of spinach and artichoke on the second bird. I hope that made sense. If it didn't, email me- cookingwithcait@gmail.com
Ricotta Stuffed Chicken
2 chicken breasts, butterflied and pounded (between parchment paper) to 1/4-1/2 inch thick
1 cup ricotta
1/2 cup cream cheese, room temperature
1/2 cup shredded mozzarella, reserve some for topping
1/4 cup romano, grated
1/4 cup parmesan cheese, grated
1 clove garlic, minced or grated
1 tbsp parsley
1 egg
Preheat oven to 350 degrees. Cover bottom of baking dish with marinara or cooking spray to avoid sticking. Combine ricotta and cream cheese until smooth and well combined. Add in mozzarella, romano parmesan cheese, garlic, parsley and egg. Fill chicken as desired and then wrap chicken around filling. Use wooden toothpick to secure if need be. Place in baking dish, sprinkle with reserved mozzarella, cover with foil and bake for 40-45 minutes.
Spinach and Artichoke Stuffed Chicken
2 chicken breasts, butterflied and pounded (between parchment paper) to 1/4-1/2 inch thick
1 cup ricotta
1/2 cup cream cheese, room temperature
1/2 cup shredded mozzarella, reserve some for topping
1/4 cup romano, grated
1/4 cup parmesan cheese, grated
1 clove garlic, minced or grated
1 tbsp parsley
1 cup spinach, coarsley chopped
1/2 cup artichoke hearts, coarsely chopped
1 egg
Preheat oven to 350 degrees. Cover bottom of baking dish with cooking spray to avoid sticking. Combine ricotta and cream cheese until smooth and well combined. Add in mozzarella, romano parmesan cheese, garlic, parsley, spinach, artichoke and egg. Fill chicken as desired and then wrap chicken around filling. Use wooden toothpick to secure if need be. Place in baking dish, sprinkle with reserved mozzarella, cover with foil and bake for 40-45 minutes.
Tuesday, December 7, 2010
Three Cheese Chicken Pasta
So last night I didn't feel like doing back flips to get dinner on the table. As I've mentioned, I'm in retail so this month is incredibly tiring for me. I found a recipe on the inside of a cream cheese package for spaghetti mixed with cream cheese. I made a few changes and whipped it together real quick.
I was so excited at how delicious it was. I really think its a new household favorite now. Hope you guys like it too!
Three Cheese Chicken Pasta
2 lbs pasta
1/2 stick butter
1 8 oz. container cream cheese, softened
2 1/2 cups pasta sauce
2 cups shredded chicken
1/4 cup grated parmesan cheese
1/4 cup grated romano cheese
Cook pasta as directed on package. Drain pasta and set to side. In pasta pot, melt 1/2 stick butter on medium heat. Add cream cheese and pasta sauce to pot and stir to combine. Add in chicken, parmesan and romano. Pour pasta back into pot and toss with sauce.
I was so excited at how delicious it was. I really think its a new household favorite now. Hope you guys like it too!
Three Cheese Chicken Pasta
2 lbs pasta
1/2 stick butter
1 8 oz. container cream cheese, softened
2 1/2 cups pasta sauce
2 cups shredded chicken
1/4 cup grated parmesan cheese
1/4 cup grated romano cheese
Cook pasta as directed on package. Drain pasta and set to side. In pasta pot, melt 1/2 stick butter on medium heat. Add cream cheese and pasta sauce to pot and stir to combine. Add in chicken, parmesan and romano. Pour pasta back into pot and toss with sauce.
Friday, November 12, 2010
Throwback! Bacon Wrapped Blue Cheese Stuffed Chicken Breasts
So I recently got a friend request for my blog on rachaelraymag.com. Truth be told, I totally forgot I ever had a blog on that website! When I went on to check out my friend request, I read through the limited posts I had. I started the blog right after I saw Julie and Julia in the movies and decided to cook my way through Rachael Ray's Big Orange Book (BOB). I have cooked a good majority of those recipes but I never blogged most of the recipe wins and fails. I did however blog about this one recipe that I think about all the time. It was so incredibly delicious. I'm going to share the post with you all because its just funny. I love my August 2009 self for not knowing what scallions were, so adorable. I also chuckled at myself reading it so I figured it was worth sharing. And look guys, Jon was only my boyfriend then! Haha.
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I had some leftover chicken breasts from a casserole I made a few nights ago and decided I'd find a recipe that had chicken so I could use it before it got freezer burn. Luckily for me, Rachael's Big Orange Book had lots to choose from. I flipped to the index and this dish jumped out at me. Chicken- Bacon-Wrapped with bleu cheese and pecans. Hmmmm. I flipped to the ingredients and was happy to see I had everything I needed besides scallions, bleu cheese, pecans and mustard. I had to go out anyways, so I was excited to go to the store to get the components for my first dish.
On the way to the store, my boyfriend asked me what I needed to get. I told him and he immediately said "No, no scallions!" Anytime we've gone anywhere that had scallions we always ask for it without. I don't think either of us has ever stopped to try the scallions, so I figured this was as good a time as any. I told him "Yes scallions" and reminded him in a firm tone that he promised his support. He shut right up and we kept driving.
I got to the store, quickly found the bleu cheese crumbles and pecans. I then realized I needed toothpicks to hold the chicken together. I searched for a few minutes until I saw an employee and asked for help. He ran off to look. In the meantime, I found the toothpicks. He came back to me with skewers in his hand, letting me know they were 99 cents. I had found toothpicks that were $5. He said I should take the skewers. I explained they were going in the oven, and it wouldn't work. I thanked him and moved on to the scallions.
I searched near the onions, celery and the herbs and couldn't find it anywhere. I asked another employee who was stocking the vegetables and he said he'd never heard of scallions. I've only ever seen scallions cut up so I frankly didn't know what they looked like whole either. I searched some more, but due to a time constraint, I had to leave without my scallions, much to Jon's merriment.
Once we got home, I quickly realized that in between the drama of the toothpicks and scallions, I forgot the mustard. The mustard was for the gravy, so I just decided to make the gravy sans mustard. C'est la vie!
I was pleasantly surprised to see that the dish itself was super easy to make. It called for an ovenproof skillet so you could brown it on the stove then move it into the oven. I was nervous that my expensive, non stick skillet was not ovenproof. So I just moved the chicken into my one glass baking pan. That left me open to make the gravy in the pan that had some yummy chicken and bacon remains on the bottom. The gravy was delicious. The chicken came out super tender and the bleu cheese didn't shout at you, it was a subtle compliment. I also don't love nuts, but in this dish they were just some tasty crunches here and there from the chopped toasted pecans.
What did Jon think? He ate a bowl of cereal before the dinner was made and said he forgot I was cooking tonight, convenient. He did end up eating half of the chicken and was pleasantly surprised that his hatred for bleu cheese and pecans didn't matter here. He especially loved the gravy.
The verdict is that Rachael Ray is awesome.
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Here's the recipe guys!
http://www.foodnetwork.com/recipes/rachael-ray/bacon-wrapped-chicken-with-blue-cheese-and-pecans-recipe/index.html
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I had some leftover chicken breasts from a casserole I made a few nights ago and decided I'd find a recipe that had chicken so I could use it before it got freezer burn. Luckily for me, Rachael's Big Orange Book had lots to choose from. I flipped to the index and this dish jumped out at me. Chicken- Bacon-Wrapped with bleu cheese and pecans. Hmmmm. I flipped to the ingredients and was happy to see I had everything I needed besides scallions, bleu cheese, pecans and mustard. I had to go out anyways, so I was excited to go to the store to get the components for my first dish.
On the way to the store, my boyfriend asked me what I needed to get. I told him and he immediately said "No, no scallions!" Anytime we've gone anywhere that had scallions we always ask for it without. I don't think either of us has ever stopped to try the scallions, so I figured this was as good a time as any. I told him "Yes scallions" and reminded him in a firm tone that he promised his support. He shut right up and we kept driving.
I got to the store, quickly found the bleu cheese crumbles and pecans. I then realized I needed toothpicks to hold the chicken together. I searched for a few minutes until I saw an employee and asked for help. He ran off to look. In the meantime, I found the toothpicks. He came back to me with skewers in his hand, letting me know they were 99 cents. I had found toothpicks that were $5. He said I should take the skewers. I explained they were going in the oven, and it wouldn't work. I thanked him and moved on to the scallions.
I searched near the onions, celery and the herbs and couldn't find it anywhere. I asked another employee who was stocking the vegetables and he said he'd never heard of scallions. I've only ever seen scallions cut up so I frankly didn't know what they looked like whole either. I searched some more, but due to a time constraint, I had to leave without my scallions, much to Jon's merriment.
Once we got home, I quickly realized that in between the drama of the toothpicks and scallions, I forgot the mustard. The mustard was for the gravy, so I just decided to make the gravy sans mustard. C'est la vie!
I was pleasantly surprised to see that the dish itself was super easy to make. It called for an ovenproof skillet so you could brown it on the stove then move it into the oven. I was nervous that my expensive, non stick skillet was not ovenproof. So I just moved the chicken into my one glass baking pan. That left me open to make the gravy in the pan that had some yummy chicken and bacon remains on the bottom. The gravy was delicious. The chicken came out super tender and the bleu cheese didn't shout at you, it was a subtle compliment. I also don't love nuts, but in this dish they were just some tasty crunches here and there from the chopped toasted pecans.
What did Jon think? He ate a bowl of cereal before the dinner was made and said he forgot I was cooking tonight, convenient. He did end up eating half of the chicken and was pleasantly surprised that his hatred for bleu cheese and pecans didn't matter here. He especially loved the gravy.
The verdict is that Rachael Ray is awesome.
-----
Here's the recipe guys!
http://www.foodnetwork.com/recipes/rachael-ray/bacon-wrapped-chicken-with-blue-cheese-and-pecans-recipe/index.html
Saturday, October 23, 2010
Simple Red and White Strombolis
Hey Kids!
So today, I decided to get off my staycation butt and put together one of Jon and I's favorites, a stromboli. Jon and I first fell in love with the stromboli at this place in Attleboro, MA, La Strada. Friends that I worked with at the Emerald Square mall introduced me. It was love at first bite. (insert cheesy chuckle)
I always ordered the buffalo chicken stromboli, which is just to die for. Jon does not like buffalo anything so he usually got something like chicken parm or meat lovers.
This stromboli is made up of both whole wheat and all purpose flour to try to save on some calories. I also used my Marinara Sauce which is filled with veggies and not too much sugar.
The wheat dough recipe makes 2 strombolis, 1 thick crust pizza or 2 thin crust pizzas. So, you could just take the dough recipe and make a pizza or continue on to the stromboli construction.
The beauty of a stromboli, just like a pizza, is you can get really creative with your ingredients. You could make a Chicken Caesar, Buffalo Chicken, Italian BMT, Ham & Bacon, possibilities are limitless. I bet it would be so much fun to get the kids in the kitchen to help add the toppings or fillings also. I made two strombolis today, one red, one white. Very simple with the sauce, chicken, and lots of cheese.
Pizza Dough
1 1/4 cups warm water
1 tsp granulated sugar
1 packet active dry yeast
3/4 tbsp olive oil
1 tsp salt
1 1/2 cup whole wheat flour
1 cup all purpose flour
In Kitchen Aid mixing bowl, mix warm water with sugar until dissolved. Top water mixture with yeast packet and set aside until yeast is foamy, 8-10 minutes. Add olive oil and salt. Using dough hook on mixer, add in flour in 1/2 cup increments until both wheat and all purpose flours are fully incorporated.
Knead dough for about 3-5 minutes, until smooth. Cover with more olive oil and set in mixing bowl on side. Cover with towel and allow to rise for about an hour. Once dough is about double in size, separate into two pieces. Knead each ball again until smooth and set aside to rise for another 45 minutes.
Preheat oven to 425 degrees. Once both pieces have risen, flour work surface. Using a rolling pin, stretch dough into rectangular shape about the length of the rolling pin. Repeat with second piece of dough. Add desired toppings or fillings and bake for 20 minutes.
Red Stromboli
6 servings- 176 calories each
1/2 cup Marinara Sauce
1/4 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella
1 cup shredded chicken
White Stromboli
6 servings- 276 calories each
1/2 cup Alfredo sauce
1/2 cup Ravioli filling
1/4 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella
1 cup shredded chicken
Layer ingredients on top of pizza dough. Here are some pictures on how to form the stromboli. First tuck in the sides. Next, pull dough from top over and pinch sides to create pocket. Then, pull dough from bottom over and pinch sides and top to seal. Make 4-5 slits in stromboli. Sprinkle top of dough with house seasoning or salt and pepper. Bake for about 20 minutes, until outside is crispy.
So today, I decided to get off my staycation butt and put together one of Jon and I's favorites, a stromboli. Jon and I first fell in love with the stromboli at this place in Attleboro, MA, La Strada. Friends that I worked with at the Emerald Square mall introduced me. It was love at first bite. (insert cheesy chuckle)
I always ordered the buffalo chicken stromboli, which is just to die for. Jon does not like buffalo anything so he usually got something like chicken parm or meat lovers.
This stromboli is made up of both whole wheat and all purpose flour to try to save on some calories. I also used my Marinara Sauce which is filled with veggies and not too much sugar.
The wheat dough recipe makes 2 strombolis, 1 thick crust pizza or 2 thin crust pizzas. So, you could just take the dough recipe and make a pizza or continue on to the stromboli construction.
The beauty of a stromboli, just like a pizza, is you can get really creative with your ingredients. You could make a Chicken Caesar, Buffalo Chicken, Italian BMT, Ham & Bacon, possibilities are limitless. I bet it would be so much fun to get the kids in the kitchen to help add the toppings or fillings also. I made two strombolis today, one red, one white. Very simple with the sauce, chicken, and lots of cheese.
Pizza Dough
1 1/4 cups warm water
1 tsp granulated sugar
1 packet active dry yeast
3/4 tbsp olive oil
1 tsp salt
1 1/2 cup whole wheat flour
1 cup all purpose flour
In Kitchen Aid mixing bowl, mix warm water with sugar until dissolved. Top water mixture with yeast packet and set aside until yeast is foamy, 8-10 minutes. Add olive oil and salt. Using dough hook on mixer, add in flour in 1/2 cup increments until both wheat and all purpose flours are fully incorporated.
Knead dough for about 3-5 minutes, until smooth. Cover with more olive oil and set in mixing bowl on side. Cover with towel and allow to rise for about an hour. Once dough is about double in size, separate into two pieces. Knead each ball again until smooth and set aside to rise for another 45 minutes.
Preheat oven to 425 degrees. Once both pieces have risen, flour work surface. Using a rolling pin, stretch dough into rectangular shape about the length of the rolling pin. Repeat with second piece of dough. Add desired toppings or fillings and bake for 20 minutes.
Red Stromboli
6 servings- 176 calories each
1/2 cup Marinara Sauce
1/4 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella
1 cup shredded chicken
White Stromboli
6 servings- 276 calories each
1/2 cup Alfredo sauce
1/2 cup Ravioli filling
1/4 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella
1 cup shredded chicken
Layer ingredients on top of pizza dough. Here are some pictures on how to form the stromboli. First tuck in the sides. Next, pull dough from top over and pinch sides to create pocket. Then, pull dough from bottom over and pinch sides and top to seal. Make 4-5 slits in stromboli. Sprinkle top of dough with house seasoning or salt and pepper. Bake for about 20 minutes, until outside is crispy.
Friday, October 1, 2010
Chicken Alfredo Lasagna
Hey Everyone!
I had the day off so I decided to go Italian in my kitchen. I'm having some friends over in a few weeks for Mamma Mia night and I wanted to make some lasagnas. So I tested out some recipes, and this one was my favorite. I've always preferred alfredo sauce to marinara for some reason, so I wasn't very surprised when this one stood out to me. Most lasagna afredo recipes online didn't call for meat, but I felt like it needed some chicken. So, I added it. Be sure to check out the next couple of posts for some more Italian inspired recipes.
Send your pictures and comments to cookingwithcait@gmail.com :)
Chicken Alfredo Lasagna
4 cups alfredo sauce
16 ounce box of Lasagna noodles
8 ounces cream cheese, softened
3 cups ricotta cheese
1 cup spinach, coarsely chopped
1/2 tsp ground nutmeg
2 cups shredded mozzarella cheese
1 1/2 cup grated parmesan cheese
1 teaspoon house seasoning
- Paula Deen house seasoning ingredients: 1 cup salt 1/4 cup granulated garlic 1/4 cup black pepper
3 cloves garlic
1/2 onion, chopped
2 chicken breasts, diced into cubes
Cook lasagna as directed on box. Preheat oven to 350 degrees. While noodles cook, combine cream cheese, ricotta, spinach, nutmeg, 1 cup of mozzarella cheese and 1 cup of parmesan cheese in medium mixing bowl. Set in refrigerator. Heat 1 tbsp olive oil in skillet and sautee garlic and onions for about 2 minutes. Add chicken to skillet and cook through. Drain lasagna when done and set aside to cool while chicken finishes.
In a 13x9x2 pan, spread some of the alfredo sauce to cover the bottom of the pan. Lay four of the lasagna noodles over sauce. Next add half of the cheese mixture. Next the chicken and then half of the remaining alfredo. Repeat layering process. Cover with four more lasagna noodles, then sprinkle remaining mozzarella and parmesan cheese over noodles. Cover with foil and cook for 30-35 minutes. Remove the foil and cook for another 15 minutes until cheese is bubbly and light brown.
I used one of those McCormack packets for the Alfredo sauce. So simple, you just add milk and butter as instructed. I usually add some grated parmesan cheese to it as well. Otherwise, you can use a jarred alfredo sauce or your favorite recipe from scratch.
Send me that feedback! Buon appetito!
I had the day off so I decided to go Italian in my kitchen. I'm having some friends over in a few weeks for Mamma Mia night and I wanted to make some lasagnas. So I tested out some recipes, and this one was my favorite. I've always preferred alfredo sauce to marinara for some reason, so I wasn't very surprised when this one stood out to me. Most lasagna afredo recipes online didn't call for meat, but I felt like it needed some chicken. So, I added it. Be sure to check out the next couple of posts for some more Italian inspired recipes.
Send your pictures and comments to cookingwithcait@gmail.com :)
Chicken Alfredo Lasagna
4 cups alfredo sauce
16 ounce box of Lasagna noodles
8 ounces cream cheese, softened
3 cups ricotta cheese
1 cup spinach, coarsely chopped
1/2 tsp ground nutmeg
2 cups shredded mozzarella cheese
1 1/2 cup grated parmesan cheese
1 teaspoon house seasoning
- Paula Deen house seasoning ingredients: 1 cup salt 1/4 cup granulated garlic 1/4 cup black pepper
3 cloves garlic
1/2 onion, chopped
2 chicken breasts, diced into cubes
Cook lasagna as directed on box. Preheat oven to 350 degrees. While noodles cook, combine cream cheese, ricotta, spinach, nutmeg, 1 cup of mozzarella cheese and 1 cup of parmesan cheese in medium mixing bowl. Set in refrigerator. Heat 1 tbsp olive oil in skillet and sautee garlic and onions for about 2 minutes. Add chicken to skillet and cook through. Drain lasagna when done and set aside to cool while chicken finishes.
In a 13x9x2 pan, spread some of the alfredo sauce to cover the bottom of the pan. Lay four of the lasagna noodles over sauce. Next add half of the cheese mixture. Next the chicken and then half of the remaining alfredo. Repeat layering process. Cover with four more lasagna noodles, then sprinkle remaining mozzarella and parmesan cheese over noodles. Cover with foil and cook for 30-35 minutes. Remove the foil and cook for another 15 minutes until cheese is bubbly and light brown.
I used one of those McCormack packets for the Alfredo sauce. So simple, you just add milk and butter as instructed. I usually add some grated parmesan cheese to it as well. Otherwise, you can use a jarred alfredo sauce or your favorite recipe from scratch.
Send me that feedback! Buon appetito!
Monday, September 27, 2010
Chicken Parmesan Pie
Why hello kids!
So I was watching Paula Deen (as usual) on Food Network and she threw together this really easy Chicken Pot Pie. I decided that was what I was going to have for dinner. Then I kind of (as usual) starting throwing ideas around in my head. I've posted the Chicken Parmesan Recipe before and talked about Jon and my love for Chicken Parm. So any chance I get to take our favorites and recreate them, I jump on it. Well, I came up with the idea to try a Chicken Parm Pie Casserole type dish. So thats what I've created here. Jon literally ate 3/4ths of it in one sitting so I know I did a good job. Its Chicken Parm meets Casserole meets Garlic Bread meets Pizza. I hope you guys enjoy it!
Chicken Parmesan Pie
Chicken Parm:
1.5 lbs cubed chicken
1 cup all purpose flour
1 tsp salt
1/2 tsp pepper
1/2 tsp poultry seasoning
1/2 tsp garlic powder
4 eggs
1 1/2 cup bread crumbs
1 1/2 cup grated parmesan cheese
1/2 stick butter
2 tbsp olive oil
Sauce:
1 cup marinara
1 cup alfredo
1/2 cup grated parmesan cheese
1 cup shredded mozzarella
Garlic Bread Topping:
1 container of refrigerated pizza dough
1/2 stick butter, softened
1 cup grated parmesan cheese
1/2 tsp dried oregano
1/2 tsp garlic powder
Preheat oven to 425 degrees. Prepare for chicken parm "assembly" with 3 containers. First container will have flour, salt, pepper, poultry seasoning and garlic powder. Second container will have 4 beaten eggs. Last container will have bread crumbs and parmesan cheese. Heat skillet to medium high heat with two tablespoons of butter and one tablespoon of olive oil. You will most likely only be able to cook half the chicken, depending on the size of your skillet. If you have a very large skillet, use all butter and olive oil. After running the cubed chicken through the flour mixure, then eggs, then breadcrumb mixture, cook in pan until golden brown on both sides. Set aside on a plate, and do the same with the other half of the cubed chicken if done with smaller skillet.
While the chicken is cooking, pour marinara, alfredo and parmesan in baking dish. Once chicken is done, place cooked chicken over sauce mixture and then top with mozzarella cheese. Knead out dough to desired thickness to cover baking dish. Place dough over baking dish and make three to four slits in top of dough.
Bake in oven 10-15 minutes until light golden brown. While it is baking, combine softened butter, parmesan cheese, oregano and garlic in small mixing bowl. Once it is lightly golden brown, take "pie" out of the oven and brush the butter mixture to cover the dough. Place back in oven for another 5 minutes just for dough to soak up butter mix.
Enjoy!
I hope you guys like this dish. It seems like a lot of work, but I had a lot of fun making it. Please send me your comments, pictures and ideas to cookingwithcait@gmail.com :)
So I was watching Paula Deen (as usual) on Food Network and she threw together this really easy Chicken Pot Pie. I decided that was what I was going to have for dinner. Then I kind of (as usual) starting throwing ideas around in my head. I've posted the Chicken Parmesan Recipe before and talked about Jon and my love for Chicken Parm. So any chance I get to take our favorites and recreate them, I jump on it. Well, I came up with the idea to try a Chicken Parm Pie Casserole type dish. So thats what I've created here. Jon literally ate 3/4ths of it in one sitting so I know I did a good job. Its Chicken Parm meets Casserole meets Garlic Bread meets Pizza. I hope you guys enjoy it!
Chicken Parmesan Pie
Chicken Parm:
1.5 lbs cubed chicken
1 cup all purpose flour
1 tsp salt
1/2 tsp pepper
1/2 tsp poultry seasoning
1/2 tsp garlic powder
4 eggs
1 1/2 cup bread crumbs
1 1/2 cup grated parmesan cheese
1/2 stick butter
2 tbsp olive oil
Sauce:
1 cup marinara
1 cup alfredo
1/2 cup grated parmesan cheese
1 cup shredded mozzarella
Garlic Bread Topping:
1 container of refrigerated pizza dough
1/2 stick butter, softened
1 cup grated parmesan cheese
1/2 tsp dried oregano
1/2 tsp garlic powder
Preheat oven to 425 degrees. Prepare for chicken parm "assembly" with 3 containers. First container will have flour, salt, pepper, poultry seasoning and garlic powder. Second container will have 4 beaten eggs. Last container will have bread crumbs and parmesan cheese. Heat skillet to medium high heat with two tablespoons of butter and one tablespoon of olive oil. You will most likely only be able to cook half the chicken, depending on the size of your skillet. If you have a very large skillet, use all butter and olive oil. After running the cubed chicken through the flour mixure, then eggs, then breadcrumb mixture, cook in pan until golden brown on both sides. Set aside on a plate, and do the same with the other half of the cubed chicken if done with smaller skillet.
While the chicken is cooking, pour marinara, alfredo and parmesan in baking dish. Once chicken is done, place cooked chicken over sauce mixture and then top with mozzarella cheese. Knead out dough to desired thickness to cover baking dish. Place dough over baking dish and make three to four slits in top of dough.
Bake in oven 10-15 minutes until light golden brown. While it is baking, combine softened butter, parmesan cheese, oregano and garlic in small mixing bowl. Once it is lightly golden brown, take "pie" out of the oven and brush the butter mixture to cover the dough. Place back in oven for another 5 minutes just for dough to soak up butter mix.
Enjoy!
I hope you guys like this dish. It seems like a lot of work, but I had a lot of fun making it. Please send me your comments, pictures and ideas to cookingwithcait@gmail.com :)
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