Thursday, September 28, 2017

Chicken Alfredo and Rice Casserole



1 10 ounce container refrigerated light Alfredo pasta sauce (I used 1 jar of garlic Alfredo)
½ cup milk
2 ½ cups cooked white rice or wild rice 
2 cups cubed cooked chicken
1 cup frozen peas (did not have frozen so I eliminated this ingredient)
1/3 cup chopped bottled roasted red sweet peppers (I used fresh orange and green bell peppers that I sauteed)
¼ cup slivered almonds, toasted (optional)
1 tablespoon snipped fresh basil or 1/2 tsp. dried basil,  crushed
1 cup soft bread crumbs (I used crushed croutons)
1 tablespoon butter, melted (I did not use but used 1/4 cup of Parmesan cheese instead) 

Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.

Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.

Martha:  As you can see I made a few changes, as always.  I used the garlic Alfredo sauce which is a staple in my pantry.  I like the sweet taste of orange and yellow bell peppers as well as the taste of the green so I decided to do as I recommend in my cookbooks and 'Think With My Taste Buds.'  The peppers I sauteed in about 1 Tbsp. of olive oil until they were tender and starting to brown lightly.  The croutons and Parmesan I sprinkled over the dish before the 2nd baking giving the dish another texture.  

This dish turned out so good!  There was a slight sweetness from the peppers, the garlic in the Alfredo gave it another taste with both of them combining beautifully.  My food testers ALL loved it.  

Saturday, September 2, 2017

Chicken Mac & Cheese



This recipe is one that has no specific measurements.  You'll need:

Chicken carcass
Noodles
Cheese

I bought a rotisserie chicken a few days ago and after pulling most of the meat off for sandwiches and chicken salad I noticed there was still some left on the bones.  I placed my carcass in a pot, covered it with water, brought it to a boil and then reduced the heat to slow boil.  When the rest of the meat fell off the bone I removed the bones and added noodles to my water.  When the noodles were done I added cheese making - Chicken Mac & Cheese

If you're not sure how much liquid you might need for your noodles, read the package directions and use the amount required for the amount of noodles you plan to use.  If you don't have enough chicken after boiling the carcass, add a little from what you pulled off earlier.  And for the cheese, I cheddar and colby adding as much as I wanted for my taste.  This turned out simply delicious!

Thursday, August 17, 2017

Oriental Chicken



Chicken:
3 pounds chicken (I used 3 large chicken breasts bone with a weight of about 2 ½ lb)

Marinade:
1/3 cup soy sauce
1/4 cup oil
1 teaspoon garlic powder (or 2 fresh garlic cloves, pressed – I used 2 Tbsp. minced garlic)
2 teaspoons five spice powder
1 teaspoon grated fresh ginger (I cut this down to ¼ tsp. ginger)
1 tablespoon dry sherry (this I didn’t use)

In a small bowl, combine 1/3 cup soy sauce, 1/4 cup oil, such as light olive oil or peanut oil, 1 teaspoon garlic powder or 2 fresh pressed garlic cloves, 2 teaspoons five-spice powder, 1 teaspoon grated fresh ginger and 1 tablespoon dry sherry, and use as a marinade.

Marinate Chicken
In a large plastic or ceramic container with a lid, place the 3 pounds chicken.
Pour the marinade over all the pieces, turning until all the pieces are coated evenly.
Cover and marinate at least 1 hour, and up to overnight.

Cook Chicken

Bake in a 375-degree F. oven (basting once or twice), or grill, for about 45 minutes or until done.

COMMENTS:  As you can see I used a little less chicken, minced garlic, less ginger (too strong for me) and eliminated the sherry.  This marinated for about 24 hrs.  As it baked I would baste with the drippings (not the leftover marinate).  This came out so moist.  The flavors flowed throughout the chicken and was delicious.  I ate some as it was and some on a salad that I drizzled with an oriental dressing, sesame sticks and some roasted peanuts.  This made a wonderful meal.

Friday, December 9, 2016

Skillet Chicken Pot Pie



3 cans cream of chicken soup
3 chicken breasts, cooked and cut into small pieces
2 large or 4 med. potatoes, cut into small chunks
1 1/2 cup cream
2-3 carrots peeled and sliced thin
1 small can English Peas drained
1 large can Crescent Rolls
butter

In a large, oven-proof frying pan mix soup and cream.  Over medium heat bring to a slow boil, stirring constantly.  Add chicken, potatoes, carrots, and peas.  Cover and simmer until potatoes and carrots are tender, stirring frequently.

While cooking, preheat oven to 350 degrees.  After vegetables are cooked tender top mixture with unrolled crescents.  These can overlap if needed.  Bake 10 minutes or until rolls are starting to brown.  Top with butter and continue to cook until butter melts and the crescents are golden brown.  Serves 6-8.

Martha:  I found the recipe for Skillet Chicken Pot Pie in a cookbook and made a few changes.  It called for a 26 oz. can of cream of chicken soup, I used 3 10 oz. cans.  It called for 1 cup of cream, I used 1 1/2 cups.  It called for an onion diced, I omitted this and added the English peas.  It called for biscuits and I used the Crescent which was a wonderful change!  The slight sweetness of the crescents worked perfectly.  I also added the butter during the last few minutes of baking.  This dish has to be the best Chicken Pot Pie I've ever eaten!  Yes it's that good and if you don't believe me you should ask my food testers that were served this dish.

Monday, November 28, 2016

Chicken Florentine

·      


           4 skinless, boneless chicken breast halves, sliced in half
·         1/4 cup butter
·         3 teaspoons minced garlic
·         1 tablespoon lemon juice
·         1 (10.75 ounce) can condensed cream of mushroom soup
·         1 tablespoon Italian seasoning
·         1/2 cup half-and-half
·         1/2 cup grated Parmesan cheese
·         1 lb. frozen spinach, thawed & drained
·         4 ounces fresh mushrooms, sliced
·         6 slices precooked bacon, cut into pieces
·         1 cups shredded Italian blend cheese

1.    Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
2.    Increase the oven temperature to 400 degrees F (200 degrees C).
3.    Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
4.    Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.

5.    Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

Martha:  I found this recipe online after seeing a picture and couldn't wait to give it a try.  It's actually simple and so delicious!  The only changes I made was using Italian blend cheese instead of Mozzarella and I used pre-cooked bacon instead of bacon bits.  I also cut the cheese from 2 cups to 1.  Yes!  I you read that correctly.  This was passed on to 4 of my Food Testers and they gave nothing but high praise for this dish.  It's one I will make often!  One more thing.  I cut the chicken through the thickness making it thinner and it worked perfectly.  And don't salt this dish. Due to the cheese and bacon, it won't need it.

Friday, November 4, 2016

Creamy Chicken Potato Soup



1 pkg Bear Creek Cheddar Potato Soup Mix
2 chicken breasts, cooked, cut into small pieces
1/2 cup half and half
1 stick butter
1 cup cheddar cheese
Cumin (to taste)

In a large pot cook the soup mix according to package directions.  Stir in half & half, butter, and chicken.  Add a little cumin at a time to fit your own taste.  Stir in cheese.  Makes 8-10 servings.

Martha:  I had a package of Bear Creek Cheddar Potato and decided I wanted to try adding some chicken to it.  It was good but needed a little something more so I added the half and half, butter and ended up adding about 1/2 tsp. cumin.  This was a perfect taste preference for me.  And of course I added just a little more cheese to top it off.  The soup turned out creamy and so delicious! Perfect for any day.

Sunday, April 17, 2016

Asian Chicken



Marinade:
3 Tablespoons soy sauce
1 Tablespoon sesame oil
1 clove garlic, crushed
1 teaspoon grated fresh ginger
½ teaspoon Chinese Five Spice powder

Stir-fry:
1 lb. chicken, cut into ½-inch strips
2 medium stalks celery, thinly sliced
3 cloves crushed garlic
1 Tablespoon grated fresh ginger
6 oz. fresh shitake mushrooms, sliced into ½-inch strips
1 cup sliced green onions (scallions) - about 6 onions
4 cups sliced cabbage (½-inch strips)
8 oz. bean sprouts (mung beans are good, or any type intended for stir-frying)
1 Tablespoon soy sauce
1 Tablespoon oil (vegetable or light olive oil)

1. Mix together marinade ingredients, add chicken, and mix to coat. Refrigerate 1-2 hrs.
2. Prepare vegetables, and grate ginger and garlic so everything will be ready.
3. Heat large skillet on medium-high heat with vegetable or olive oil. When the oil is hot, add the chicken, and stir-fry until just cooked through, probably 3 to 4 minutes depending upon how thick you cut the chicken. Remove chicken from pan.
4. Add the vegetable oil, then the celery, ginger, and garlic.
Saute for one minute.
5. Add the vegetables in the following order, stir-frying for 1 to 2 minutes after each addition: mushrooms, onions, cabbage, bean sprouts.
6. Add the soy sauce and the chicken. Toss to combine.
7. If you like, use low-carb tortillas or lettuce leaves as wrappers.

Makes 4 servings.

Martha:  This is a healthy recipe that I found online and had to give it a try.  I made 2 changes.  I didn't use the bean sprouts, mainly because I forgot to buy them, and I served this over Japanese Udon Noodles.  So good!!!!