I make this a ton, and people always ask for the recipe. It doesn't come from a recipe . . . it's one of those things that just evolved, so I'll tell you what I've done to get it where it is, and you can play with it some more if you want. I tend to be OCD when I make this, and it comes out chopped really fine, almost like a spread sometimes. That's mostly because I want the onion flavor but I really don't want to bite into any onions. When I make it for other people I leave it a little chunkier. This amount will feed a crowd, and you can freeze the leftovers. Hope you like it!
2.5 -3.5 lb bag of frozen chicken breasts or tenders
1 green apple
1 red onion
enough mayo to make it how you want it
lemon pepper seasoning, any kind you want
salt/pepper to taste
Boil the chicken from frozen until its cooked through. Let it cool some and then cut it up with kitchen shears trimming away any sinewy spots as you go. While the chicken is boiling, wash the apple and cut it up into fairly small pieces, depending on your tastes. For this amount of chicken I use about 3/4 of a decent sized apple. Also cut up the onion now. I chop it a little finer than the onion, and I use way less, just about 1/5 of a medium sized one. Stir everything up with some mayo and lemon pepper.
Everything is to taste, so just start with a little and keep adding till its how you like it, remembering that some flavors get stronger as they sit, so I usually make this the day before and then adjust if I need to the day of. I usually have to add extra mayo when I serve it because it will get absorbed somewhat as it sits. Feel free to lower your fat content by using yogurt if you want, but I don't reccommend low fat mayo. Yuck!
Friday, September 12, 2008
Thursday, September 11, 2008
Mmmmm...Bacon!
Thanks, Ginger, for the recipe. Let us know if you try it. I may make it this coming week, and then I'll let you know how it goes over here.
Chicken and Bacon Pasta
4 cups penne pasta
12 oz jar of alfredo sauce
peppers in adobe sauce (1-3 peppers depending on how spicey you want the dish)
4 slices of bacon
2 chicken breasts
2 green onions
Boil chicken and slice into bite sized pieces. Cook penne pasta and drain. Cook bacon and chop. Dice peppers finely. Chop green onion.
Place mixture in a 5X5 dish and bake for 30 minutes at 350. You may top with parmesan cheese before baking.
You can also mix everything and freeze for future use.
Enjoy!
Chicken and Bacon Pasta
4 cups penne pasta
12 oz jar of alfredo sauce
peppers in adobe sauce (1-3 peppers depending on how spicey you want the dish)
4 slices of bacon
2 chicken breasts
2 green onions
Boil chicken and slice into bite sized pieces. Cook penne pasta and drain. Cook bacon and chop. Dice peppers finely. Chop green onion.
Place mixture in a 5X5 dish and bake for 30 minutes at 350. You may top with parmesan cheese before baking.
You can also mix everything and freeze for future use.
Enjoy!
Sunday, September 7, 2008
New Recipes!
Thanks to my sister-in-law Katie for sending these recipes. We hope you'll enjoy them.
Sweet and Sour Chicken
Katie has tried this one, and I think I will this week. I love that all the ingredients are pretty much pantry staples, so all you need to get at the store is chicken.
3-4 large Chicken Breasts
1 tsp pepper
2 eggs beaten
2 tsp garlic salt
1 cup flour
Cube chicken into bite size pieces. In a small bowl, mix garlic salt, pepper and flour. Dip chicken in beaten egg and then in flour mixture. Saute chicken in hot oil, until almost done. Put chicken in 9x13 baking dish.
Sauce:
3/4 cup sugar
1/2 cup vinegar
3 1/2 Tbs ketchup
1 Tbs soy sauce
Pour sauce over chicken. Bake at 350 degrees for at least 30 minutes or until chicken is done.
Lemongrass and Citrus Poached Salmon
This sounds delicious, but salmon can be kind of a flop with our kids sometimes. I'm sure chicken would work as well. I'll let you know what the "judges" say when we get around to it. I know it'll be a hit with their dad. Wonder if it would be ok to use both the cilantro and lemongrass?
2 1/2 pounds salmon fillet
1 quart chicken stock
1 quart orange juice
2 cups ginger ale
1 small yellow onion, chopped
2 tablespoons minced garlic
2 cups chopped lemon grass or cilantro
1 teaspoon salt
1 teaspoon white pepper
Remove skin from salmon, then cut into desired portions. In a large pot, combine chicken stock, orange juice, ginger ale, onion, garlic and lemon grass or cilantro. Season with salt and white pepper. Bring to a boil for 5 minutes. Reduce heat to a low boil. Place the salmon in the poaching liquid until flaky and tender, about 5 minutes.
The BEST brownies you will ever have in your life (She says she's not exaggerating, so I think we should give it a shot.)
2 boxes of your favorite brownie mix plus all the ingredients it calls for
2 of the big Symphony chocolate bars (with or without nuts--your preference!) or 5-6 of the smaller check-out stand size bars
Mix brownies according to box and pour half of the batter into a 9X13 pan. Then layer the unwrapped chocolate bars across the top of the brownie batter in the pan. Then pour the rest of the batter on top of the bars and make sure they are covered. Bake according to directions on box.
AND
Last but not least, Katie sends this recipe she is thinking of trying. Please let us know if you beat her to it, or, Katie, you will have to let us know how it goes when you do. Sounds yummy. Incidentally, we had a very good Tofu and Veggie Curry last night. If anyone has any of PF Chang's recipes, or if you know where you can scalp them, please share. I'd love to recreate the meal we had last night at home.
Pumpkin Curry with Lentils and Apples
1 cup red lentils
1 cup brown lentils
8 cups water
1/2 teaspoon turmeric
1 tablespoon canola oil
1 large onion, diced
2 tomatoes, cored and chopped
3 cloves garlic, minced
1 1/2 tablespoons curry powder, or to taste
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cloves
2 cups peeled, cubed (1-inch), seeded pumpkin
2 potatoes, unpeeled and chopped2 carrots, peeled and diced
2 cups packed fresh spinach, chopped
1 Granny Smith apple, unpeeled, cored and diced
Place the red and brown lentils in a pan with the water and turmeric. Cook over medium-low heat until tender, about 45 minutes. Drain, reserving 2 1/2 cups of the cooking liquid.
Meanwhile, heat the canola oil in a large, deep pot over medium heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Stir in the tomatoes and garlic; cook 5 minutes more, stirring occasionally. Mix in the curry powder, cumin, salt, pepper, and cloves. Add the cooked lentils, reserved cooking liquid, pumpkin, potatoes, and carrots. Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes. Stir in the spinach and apple. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more. Adjust seasonings to taste.
Happy Eating!
Sweet and Sour Chicken
Katie has tried this one, and I think I will this week. I love that all the ingredients are pretty much pantry staples, so all you need to get at the store is chicken.
3-4 large Chicken Breasts
1 tsp pepper
2 eggs beaten
2 tsp garlic salt
1 cup flour
Cube chicken into bite size pieces. In a small bowl, mix garlic salt, pepper and flour. Dip chicken in beaten egg and then in flour mixture. Saute chicken in hot oil, until almost done. Put chicken in 9x13 baking dish.
Sauce:
3/4 cup sugar
1/2 cup vinegar
3 1/2 Tbs ketchup
1 Tbs soy sauce
Pour sauce over chicken. Bake at 350 degrees for at least 30 minutes or until chicken is done.
Lemongrass and Citrus Poached Salmon
This sounds delicious, but salmon can be kind of a flop with our kids sometimes. I'm sure chicken would work as well. I'll let you know what the "judges" say when we get around to it. I know it'll be a hit with their dad. Wonder if it would be ok to use both the cilantro and lemongrass?
2 1/2 pounds salmon fillet
1 quart chicken stock
1 quart orange juice
2 cups ginger ale
1 small yellow onion, chopped
2 tablespoons minced garlic
2 cups chopped lemon grass or cilantro
1 teaspoon salt
1 teaspoon white pepper
Remove skin from salmon, then cut into desired portions. In a large pot, combine chicken stock, orange juice, ginger ale, onion, garlic and lemon grass or cilantro. Season with salt and white pepper. Bring to a boil for 5 minutes. Reduce heat to a low boil. Place the salmon in the poaching liquid until flaky and tender, about 5 minutes.
The BEST brownies you will ever have in your life (She says she's not exaggerating, so I think we should give it a shot.)
2 boxes of your favorite brownie mix plus all the ingredients it calls for
2 of the big Symphony chocolate bars (with or without nuts--your preference!) or 5-6 of the smaller check-out stand size bars
Mix brownies according to box and pour half of the batter into a 9X13 pan. Then layer the unwrapped chocolate bars across the top of the brownie batter in the pan. Then pour the rest of the batter on top of the bars and make sure they are covered. Bake according to directions on box.
AND
Last but not least, Katie sends this recipe she is thinking of trying. Please let us know if you beat her to it, or, Katie, you will have to let us know how it goes when you do. Sounds yummy. Incidentally, we had a very good Tofu and Veggie Curry last night. If anyone has any of PF Chang's recipes, or if you know where you can scalp them, please share. I'd love to recreate the meal we had last night at home.
Pumpkin Curry with Lentils and Apples
1 cup red lentils
1 cup brown lentils
8 cups water
1/2 teaspoon turmeric
1 tablespoon canola oil
1 large onion, diced
2 tomatoes, cored and chopped
3 cloves garlic, minced
1 1/2 tablespoons curry powder, or to taste
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cloves
2 cups peeled, cubed (1-inch), seeded pumpkin
2 potatoes, unpeeled and chopped2 carrots, peeled and diced
2 cups packed fresh spinach, chopped
1 Granny Smith apple, unpeeled, cored and diced
Place the red and brown lentils in a pan with the water and turmeric. Cook over medium-low heat until tender, about 45 minutes. Drain, reserving 2 1/2 cups of the cooking liquid.
Meanwhile, heat the canola oil in a large, deep pot over medium heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Stir in the tomatoes and garlic; cook 5 minutes more, stirring occasionally. Mix in the curry powder, cumin, salt, pepper, and cloves. Add the cooked lentils, reserved cooking liquid, pumpkin, potatoes, and carrots. Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes. Stir in the spinach and apple. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more. Adjust seasonings to taste.
Happy Eating!
Thursday, September 4, 2008
Best Breakfast I've Ever Made
For those of you who live in this area, I've found the perfect recipe for breakfast. It's called Free Breakfast Fridays at ChikFilA for the month of September. That's right, Pleasant Grove and Walnut locations did it last year, and here it is again. See you there!
Friday, August 29, 2008
Pretty Glad She's Still Around
So, I didn't put the old girl out of business, and am I ever glad. She is pretty handy to have around. The Martha Stewart show came on yesterday. I don't usually watch it (I miss the old, curt version of Martha, so I prefer her pre-jail show.), but yesterday she was a re-run, and she was making these cookies. I had tried them before and I loved them, so I decided to share the recipe. If you love citrus or shortbread, these are the cookies for you. They are simple, easy, and have the fabulous, bright flavor of fresh lime. Of course you could use whatever citrus you prefer, and they will be just as good. Next time I'm doubling and freezing half for later. Hope you likes:
Lime Meltaways from Martha Stewart (makes @ 3 dozen)
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Finely grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon coarse salt
Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.
Lime Meltaways from Martha Stewart (makes @ 3 dozen)
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Finely grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon coarse salt
Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.
My Picky Eater Loves This!
I found this recipe when I was doing freezer meals. I still occasionally make double and freeze one because Kylie loves eating this. You'll notice some freezer instructions, so if you're interested, undercook the noodles, add the cornstarch, and plan ahead. I don't thaw it, just bake straight from frozen. It'll take a little while longer, of course. A couple things about this one . . . the last time I made this, I had been eating very poorly, so I decided to cut back. I used reduced fat sour cream and cream cheese, and though it still got eaten, it was not as yummy. What can I say except that a higher fat content makes me happier. Also, this recipe gives you instructions for building your own red sauce. Usually when I've made this, I skip all that and just use a jarred sauce that I doctor up just a bit. Whatever you prefer. I think you'll really like it.
Sicilian Dinner - serves 8
(I have no idea why it's Sicilian, but I didn't name it, so just go with it!)
1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
3/4 cup water
1/2 tsp. dried Italian seasoning
2 cups elbow macaroni
8 oz. pkg. cream cheese, cubed
3/4 cup milk
1/3 cup sour cream
3/4 cup grated Parmesan cheese, divided
Preparation:Preheat oven to 350 degrees. Brown ground beef and onion in heavy saucepan, stirring to break up ground beef. Add green bell pepper when beef is almost cooked; continue to simmer until beef is done. Drain well. Add tomato paste, tomato sauce, water, and dried Italian seasoning and stir well to blend. Let simmer for 10 minutes to blend flavors.
Meanwhile, cook elbow macaroni as directed on package. While macaroni is cooking, combine cream cheese and milk in medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with wire whisk until sauce thickens and blends to form a smooth sauce. Drain noodles and add to cream cheese sauce along with sour cream and 1/2 cup Parmesan cheese; stir to combine.
In 2 quart casserole dish, place all of cream cheese mixture. Top with all of the ground beef mixture and sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350 degrees for 20-30 minutes until casserole is bubbly.
To freeze, add 1 Tbsp. cornstarch to the cream cheese sauce. Prepare casserole as directed, except instead of baking, chill in refrigerator. Wrap well and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, for 25-35 minutes 5 minutes longer until bubbly.
Sicilian Dinner - serves 8
(I have no idea why it's Sicilian, but I didn't name it, so just go with it!)
1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
3/4 cup water
1/2 tsp. dried Italian seasoning
2 cups elbow macaroni
8 oz. pkg. cream cheese, cubed
3/4 cup milk
1/3 cup sour cream
3/4 cup grated Parmesan cheese, divided
Preparation:Preheat oven to 350 degrees. Brown ground beef and onion in heavy saucepan, stirring to break up ground beef. Add green bell pepper when beef is almost cooked; continue to simmer until beef is done. Drain well. Add tomato paste, tomato sauce, water, and dried Italian seasoning and stir well to blend. Let simmer for 10 minutes to blend flavors.
Meanwhile, cook elbow macaroni as directed on package. While macaroni is cooking, combine cream cheese and milk in medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with wire whisk until sauce thickens and blends to form a smooth sauce. Drain noodles and add to cream cheese sauce along with sour cream and 1/2 cup Parmesan cheese; stir to combine.
In 2 quart casserole dish, place all of cream cheese mixture. Top with all of the ground beef mixture and sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350 degrees for 20-30 minutes until casserole is bubbly.
To freeze, add 1 Tbsp. cornstarch to the cream cheese sauce. Prepare casserole as directed, except instead of baking, chill in refrigerator. Wrap well and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, for 25-35 minutes 5 minutes longer until bubbly.
Thursday, August 28, 2008
Chicken w/Black Beans and Cream Cheese
I got this recipe from Recipezaar. http://www.recipezaar.com/89204
You can dump everything except the cream cheese into a gallon sized ziploc bag and cook from frozen if you want to do it ahead, but it's just as easy to do it on the fly. These are crockpot directions, but I just do it stove top with a lid, and it doesn't take that long. Throw the cream cheese in the last half hour and stir when it's done.
Ingredients:
4-5 boneless chicken breasts
1(15 1/2ounce)can black beans, drained
1(15ounce)can corn or 1 1/2 c frozen corn
1(15ounce)jar salsa, any kind
1(8ounce)package cream cheese
Take frozen, boneless chicken breasts put into crock pot with beans, corn, and salsa.
Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
You can either shred the chicken, cube it, or leave it whole. Serve as filling for soft tacos, over rice, over pasta……..LOTS of possibilities. You could change the types of beans to meet your families taste buds!
You can dump everything except the cream cheese into a gallon sized ziploc bag and cook from frozen if you want to do it ahead, but it's just as easy to do it on the fly. These are crockpot directions, but I just do it stove top with a lid, and it doesn't take that long. Throw the cream cheese in the last half hour and stir when it's done.
Ingredients:
4-5 boneless chicken breasts
1(15 1/2ounce)can black beans, drained
1(15ounce)can corn or 1 1/2 c frozen corn
1(15ounce)jar salsa, any kind
1(8ounce)package cream cheese
Take frozen, boneless chicken breasts put into crock pot with beans, corn, and salsa.
Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
You can either shred the chicken, cube it, or leave it whole. Serve as filling for soft tacos, over rice, over pasta……..LOTS of possibilities. You could change the types of beans to meet your families taste buds!
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