lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Thursday, October 22, 2009

Spinach Chicken Panini

I initially wanted to try an apple, cheddar and chicken panini, but I was pretty sure C would shoot that down instantly. I had a beautiful bunch of spinach from a salad that never got made, so I thought some cheesey spinach and chicken would work great together...and it did!

Spinach Chicken Panini

4 slices of whole wheat bread
6 tablespoons mozzerella cheese, grated
2 tablespoons parmesan cheese, grated
a hand full of fresh spinach, rinsed and torn
1 boneless skinless chicken breast
2 teaspoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Preheat the oven to 375 degrees. In a shallow baking dish, coat the chicken with the olive oil. Sprinkle the top with the garlic and onion powders, salt and pepper to taste. Roast for 30 to 40 minutes. Let rest for 10 minutes. Slice into 1/4 inch thick slices

Butter four slices of bread. In skillet over medium heat, place one slice of bread, buttered side down. Layer one tablespoon of mozzerella, 1 teaspoon parmesan and layer half of the chicken slices. Layer another tablespoon of mozzerella, 1 teaspoon of parmesan and half a hand full of the torn spinach pieces. Layer another tablespoon of mozzerella and teaspoon of parmesan. Top with the another slice of bread. Press down on the sandwich and flip when the bottom is golden brown.

Repeat the sandwich layering for the second sandwich. Serve warm.
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Tuesday, October 20, 2009

Butternut Squash Soup

I have made this countless times and everytime it is too thick, no matter how much I increase the chicken broth. Anyone have any ideas? Maybe the butternut squash I am using is too big. The taste of it is fantastic, so I don't want to lose any of the rich flavors.

Miss F loved it, she at almost a whole cup of it. C said that I could save the rest of his for Miss F, he was not a fan.

Butternut Squash Soup

1 butternut squash
1 medium white onion, finely diced
1 Tbsp butter
1/2 cup milk or cream
3 cups chicken broth
2 Tbsp brown sugar
dash of nutmeg
salt to taste

Cut squash lengthwise, remove seeds. Place on a roasting pan (sprayed with nonstick cooking spray) cut sides down in 375-degree oven for 45min to 1 hour (flesh should be soft when poked with a fork). Let cool completely. Sauté diced onion in saucepan with butter for 5 min or until onions are clear. Add chicken broth to onions and simmer for 5 min. Scoop squash into broth and cook on medium for 20 min. Depending on blender/food processor size, you may need to do two batches: pour saucepan ingredients into blender and puree. Add milk or cream and puree until smooth. Pour pureed soup back into saucepan and reheat. Add brown sugar and nutmeg, stir well. Salt to taste. Recipe yields 4 large servings
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Saturday, October 17, 2009


I first had crabbies at a baby shower for my friend Sarah. Carrie and I kept eating these delicious snacks and couldn't quite pinpoint what made them delicious, we just knew that they were. I couldn't get enough! If there are crabbies being served, count on me to eat at least half of them.

I had to go to two groceries yesterday in order to acquire the Old English Cheese. I am guessing it if were 1975, this wouldn't have been an issue. This recipe is best not to question, just know that when it comes out all warm and bubbly, you will love it!


8 ounces good white crabmeat, picked free of shells
1 (5 ounce) jar Kraft Old English cheese spread
2 tablespoons mayonnaise
1 teaspoon garlic powder
1/2 cup butter, softened
1 dash hot pepper or cayenne pepper, to taste
8 large toasted English muffins
salt, to taste


In large bowl, combine all ingredients except bread and parsley. Spread mixture over bread rounds. Score each round into quarters and place on parchment-covered or greased baking sheet. Broil until topping is heated through and golden brown, about 3 to 5 minutes. Serve hot.
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Thursday, October 15, 2009

Chicken, Edamame and Noodle Stir Fry

I had bought a package of edamame a few weeks ago to try with Miss F. I never got around to trying them with her, so I figured I might as well incorporate them into dinner. This recipe was beyond easy and I loved it. It is from the woman who can do no wrong, Martha Stewart. Well, at least in my eyes. The federal government may disagree. This will go into the dinner rotation for sure. Everyone liked it and Miss F was a huge edamame fan. I used frozen chicken in order to get the nice and thin slices.

Chicken, Edamame and Noodle Stir Fry

coarse salt and ground pepper
8 ounces udon noodles or linguine
2 boneless, skinless chicken breast halves (6 to 8 ounces each), cut crosswise into thin strips
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 small red onion, halved and thinly sliced
2 garlic cloves, thinly sliced
1/2 napa cabbage (about 1 pound), thinly shredded
2 cups frozen shelled edamame
2 tablespoons rice vinegar
2 tablespoons soy sauce

In a large pot of boiling salted water, cook noodles until al dente, according to package instructions. Drain, and rinse under cold water; drain again, and set aside.

While pasta is cooking, in a medium bowl, toss chicken with cornstarch; season with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook chicken in two batches, until light brown on the outside and opaque throughout, 2 to 4 minutes. Transfer to a plate (reserve skillet).

Add remaining tablespoon oil to skillet; add onion and garlic. Cook, stirring frequently, until softened, 1 to 3 minutes. Add cabbage, and cook, stirring frequently, until tender, 2 to 4 minutes.

Add edamame, vinegar, soy sauce, chicken, and noodles; season with salt and pepper. Cook, tossing, until noodles and edamame are warmed through, 3 to 5 minutes.
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Tuesday, October 13, 2009

Cheesy Bacon Chicken

The bacon from the Chicken Corn Chowder was burning a hole in my refrigerator, so I had to think of something to use it...and fast! I first went to my friend Lori's bacon wrapped pork tenderloin recipe, but there wasn't any pork tenderloin in my freezer (how can that be?)

There is a ton of chicken~ Kroger had chicken for 55 cents a pound and I had to stock up. Who doesn't love bacon and cheddar cheese? And on chicken, even better. Chicken cooked in the bacon grease...yummmmmm....

Cheesy Bacon Chicken

3 slices bacon
2 boneless, skinless chicken breasts
1 tablespoon onion, chopped
1 cloves garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
1/2 cups shredded cheddar cheese

Cook bacon in 12" skillet until crisp, about 4-6 minutes. Crumble bacon and set aside. Sauté chicken breasts in the bacon grease over medium heat, turning once, until chicken is cooked and no longer pink in center. Place chicken in greased 8x8" glass baking dish.

Cook onion and garlic in drippings remaining in skillet. Cook until onion is softened, then stir in salt, pepper, and cooked bacon. Spoon over chicken breasts and sprinkle with cheese. Bake at 350 degrees for 10-15 minutes until cheese is melted.

Serves 2.
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Sunday, October 11, 2009

Chicken Corn Chowder

A cool front blew in this weekend, so I thought some hearty chowder would be a good Sunday afternoon meal. And by cold, I mean it got into the 60s. This is a standard on my winter cooking list. I change it up often with whatever I have on hand, you can mix up the type of onion and potato, it really doesn't make a bit of difference. This was Miss F's first chowder and she was a fan, a bit impatient in waiting for it to cool off though.

Chicken and Corn Chowder

3 slices bacon, chopped
2 tablespoons shallots, minced
1 14 1/2-ounce can low-salt chicken broth
4 to 6 red new potatoes, cut into 1/2-inch pieces
2 cups corn kernels, fresh or frozen
2 skinless boneless chicken breasts, cut into 1/2-inch pieces

2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
1 cup half and half

Cook bacon in heavy large saucepan over medium-high heat until brown and crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Discard all but 2 tablespoons drippings from pan. Add shallots; sauté until beginning to soften, about 2 minutes. Add broth and potato. Cover pan; simmer 5 minutes. Add corn, chicken and thyme. Partially cover pan; simmer until chicken is cooked through and vegetables are tender, about 8 minutes. Add half and half and bring to simmer, about 2 minutes. Season chowder to taste with salt and pepper. Ladle into bowls. Sprinkle with cooked bacon and serve.
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Saturday, October 10, 2009

Puffy Pumpkin Pancakes

It's fall, getting cooler out, and time for more pumpkin-y treats. I made some pumpkin pancakes this morning that were super puffy due to the vinegar and baking soda combination. They were really fluffy and yummy! Miss F ate 2 whole pancakes and was clamoring for more. Both C and I were stuffed after two pancakes, so we figured she best stop after two...though she wanted more!

Puffy Pumpkin Pancakes
(makes 8)

1 1/2 cups all-purpose flour
2 tablespoons brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup milk
2/3 cup pumpkin puree
1 egg
1 tablespoon vegetable oil
1 tablespoon vinegar

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, nutmeg, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
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Thursday, October 8, 2009

Chicken Soft Tacos

Long time, no post. We have been busy moving and enjoying lots of restaurant food in the interim. Tonight was the first night to cook in the new kitchen and I wanted to do something very simple. These chicken tacos are incredibly easy and tasty. I changed up the original recipe a little bit and I will definitely make them again. Miss F especially loved them!

Chicken Soft Tacos

3 chicken breasts
1 package El Paso chicken fajita seasoning
1 can Rotel
1/3 cup water
2 tablespoons olive oil

Sprinkle the fajita seasoning over the bottom of the crockpot. Arrange the three chicken breasts over the seasoning. Pour the can of Rotel over top along with the water and oil. Cook on low for 4 to 6 hours. Shred the chicken with two forks and cook for 30 minutes more. Serve with shredded lettuce, cheese and soft tortillas.
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