Pesto Zoodles and Chicken

This is a super easy dinner!  Perfect if you're looking for something fresh and low-carb.  Enjoy :)

Ingredients:
2 large zucchini, julienned
1 large handful of fresh basil or about 4 T minced
2 cloves of garlic
1/4 C parmesan
3 T + 1 T EVOO
Grilled chicken, sliced
Cherry tomatoes, halved
Feta cheese

1. In a mini food processor, blend basil, garlic, parmesan and about 3 T EVOO.  Set aside.
2. Heat about 1 T EVOO in a skillet and sauté the julienned zucchini until heated through.
3. Remove from heat and toss zucchini with pesto.
4. Plate it up.  Zucchini 1st, topped with grilled chicken, tomatoes and feta cheese.

Kitchen note: If you don't have a food processor, you can finely mince the basil and garlic together then stir in parmesan and olive oil.

Crock Pot Chicken Enchiladas - sort of!

Ok, so this recipe is not completely crock pot… but the meat of it is and that's the hard part!  I can't remember where I found this recipe.  I jotted it down from a website somewhere so can't take all the credit but either way, they were yummy so here ya go!

Ingredients:
4-6 boneless, skinless chicken breasts
Taco seasoning (I used a couple tablespoons of Penzey's Chicken Taco)
1/2 t garlic powder
1/2 t onion powder
1/2 t chili powder
Small onion, chopped
4 oz green chilis
1/4 C water

1. Put the chicken in the crock pot (mine started out frozen).  Sprinkle all the powdered seasonings over the chicken then spread the green chilis over the chicken… then in go the onions and water.
2. Cook on low 6 hours.
3. Remove chicken from pot and shred with 2 forks; set aside.

Ingredients - part 2:
1 C sour cream
1/4 C (or so - didn't measure) broth from crock pot
2-3 C shredded cheese (I used a Mexican blend)
1 can enchilada sauce
Tortillas - flour or corn, your choice
Sliced black olives
Chopped green onions

4. Mix together sour cream and 1/4 C broth and stir into shredded chicken.
5. Roll enchiladas with chicken mixture and cheese and place in a baking dish.
6. Pour enchilada sauce over all… then top with more cheese, sliced black olives and green onion.
7. Bake at 350 for 30-40 minutes and serve!

NOTE:  I made about 8 enchiladas in flour tortillas the 1st go-around and froze the remaining chicken filling.  I later used that leftover filling for another batch made with about 10 corn tortillas so the filling part of this recipe really made enough for 2 whole batches!!

Crockpot Chicken Barbacoa

I lose the love for cooking sometimes when it's required at the end of a long day that was preceded by and will be followed by more long days… so had to get organized.  My sister inspired me to finally get a new crock pot that does more than turn on and off - and to plan ahead with freezer-to-crockpot meals!  My 1st one was super tasty so I decided to share… you can make this on the spot or freeze ready to go in the crockpot… enjoy!  Recipe inspired by www.slenderkitchen.com

Ingredients:

2# boneless, skinless chicken breasts

7 oz can Chipotle peppers in Adobo sauce, chopped (find in the Mexican food isle)

4 garlic cloves, minced

1 onion, quartered

1 tsp oregano

1/2 C chicken broth

1. Combine all ingredients in a ziplock bag and place in the freezer.

2. When ready to cook, dump everything in a crockpot and set to low for 8 hours.

3. Remove onion pieces and shred chicken with 2 forks.

4. Serve in warm soft taco shells, topped with fresh corn relish (recipe below), cheese and sour cream!

To make "on the spot", use raw chicken and cook on high 4 hours.

Fresh Corn Relish:

Simply cut kernels off an ear of corn and combine with chopped red bell pepper, red onion and cilantro!

Kitchen note:  This would also be delicious with pork!

Accidental Chicken Chili Soup

I didn't know what else to call this one since it turned out totally different than what it started out as... It was supposed to be a Mexican chicken with creamy, cheesy sauce but here's how it turned out:

Ingredients:

2# chicken tenderloins

1 small onion, chopped

3 cloves garlic, minced

EVOO

1 can cream of mushroom soup

1 can cream of chicken soup

1 C sour cream

1 C salsa verde

1 T chili powder

1 C water

1. Layer chicken in the crock pot.

2. Start sauteing onion & garlic in a little EVOO, until soft.

3. While onions & garlic are cooking, mix together soups, sour cream, salsa & chili powder.

4. Add onions to soup mixture then pour over chicken.

5. Cook on high for 1 1/2 hrs then turn to low for another 1 1/2 hrs.

Here's where things got "accidental"... the plan was to have the chicken with sauce over it next to a salad.  But when I tried to take the chicken out it FELL APART!  So I shredded it & returned it to the pot, added a little water & served up with shredded cheese, sour cream & sauteed peppers.  Next time I'll add some veggies!

Enjoy :)

Parmesan-crusted Chicken

I was craving fried chicken but I hate making it... too messy!  So I threw together this dish that went beyond satisfaction.  Enjoy!

Ingredients:
3 boneless, skinless chicken breasts, halved & pounded out to about 1/2"
2 eggs, beaten
About 1/2 C grated Parmesan/Romano cheese blend
About 1/4 C flour
2 T butter
2 T EVOO
Salt & pepper

1. Prepare 1 bowl with the eggs & another bowl with the cheese & flour blended together.
2. Over medium heat, in a nonstick skillet, melt butter & blend in EVOO.
3. Salt & pepper chicken, dip in egg then coat each side with the cheese blend & into the pan.  Brown both sides until they're a nice golden color then remove to a baking sheet.
4. Finish off in a 425 degree oven for about 15 minutes.

Kitchen note:  Pounding chicken tenderizes the meat and finishing in the oven rather than the stovetop gives you deliciously juicy results!

Leslie's Baked Chicken Chimichangas

I got the idea for these from the Penzey's Spices catalog but had to put my own spin on them, of course! :) Enjoy!!

The recipe as follows makes enough filling for about 15 chimichangas but they're small enough to eat 2 if you're hungry! You can always freeze extras for later... or make what you want and freeze the filling for another time (which is what I do).

Ingredients:
3 good sized boneless, skinless chicken breasts
2 T adobo seasoning**
**I suggest using Penzey's Adobo. Typical storebought is very salty & will potentially ruin your dish.
1 tsp chili powder
1/2 tsp ground cumin
3 T EVOO
1 C chopped onion
4 cloves of garlic, minced
4oz can chopped mild green chiles
14oz can diced tomatoes, 1/2 of juices drained off
1/2 C chopped fresh cilantro
Salt & pepper
15 - 10" flour tortillas (I use Guerrero)
Shredded cheese of your choice - I use a Mexican blend.
Black beans, prepared as below (OR use refried beans in a pinch)
2 T vegetable oil for basting
Sour cream & guacamole for serving, if desired

To prepare the beans:
29oz can (Goya) black beans, drained & rinsed
2 T EVOO
2 cloves garlic, minced
Salt & pepper

Heat oil over medium-high & add beans, garlic, salt & pepper (to taste). Stir, heating through and lightly mash as you go. Add a little water for a spreadable consistency. Set aside.

1. To make the best use of your cutting board, first prep onion & garlic, set aside. Prep cilantro, set aside (seperately).
2. Slice chicken & season with adobo, cumin & chili powder. Stir to coat & set aside.
3. If using the Guerrero tortillas, heat a large nonstick skillet over med-high and lightly brown tortillas on each side. Stack on a plate. If using regular torts, heat in the microwave until warmed through... this makes them more pliable & less likely to tear.
4. In the same skillet, heat 2 T EVOO (eyeball it) then add chicken to cook. When done, put aside in a large bowl to cool.
5. Add another tablespoon of EVOO to the pan then cook the onions & garlic until tender. Add chiles, tomatoes & cilantro, stir together & let simmer down until most of the liquid is gone. Salt & pepper to taste.
6. Meanwhile, on a clean cutting board, chop the chicken into small pieces & return to bowl. Add tomato mixture to the chicken and stir together.

Preheat oven to 425 degrees.

7. Assemble chimichangas: layer beans, cheese & chicken mixture. Fold in the ends then roll up like a burrito. Brush the seam side with vegetable oil and place seam side down into a large baking dish. Repeat for remaining tortillas.
8. Coat the tops with a brush of vegetable oil. Bake for about 10 minutes, until golden, then carefully turn over each chimichanga & bake another 5-10 minutes. Watch carefully!
9. Serve with a dollop of sour cream and guacamole!!

Kitchen Note: As mentioned above, you can freeze leftover filling for later. If you have leftover beans, they make great bean & cheese quesadillas - a regular snack at my house!!

Easy Oven-roasted Chicken & Veggies

This is a quick & easy weeknight dinner!

Ingredients:
About 4-5 pounds chicken pieces on the bone
5-6 carrots, cut in 2 and halved lengthwise
1 onion, quartered or cut into large chunks
salt & pepper
EVOO
2 C long grain rice
1/4 C chopped fresh parsley
2 oz slivered almonds

1. Preheat oven to 450 degrees and arrange chicken, carrots & onion in a single layer on foil lined baking sheet. Drizzle with EVOO & toss to coat. Salt & pepper everything and roast in oven for about 30 minutes, until juices run clear.
2. Meanwhile, salt 4 C water and add rice. Bring to a boil, reduce heat & simmer about 20 minutes, until rice is done. Stir in parsley & almonds.
3. Arrange chicken & veggies over rice on a serving platter and pour pan juices over the top.

**Substitution note: In place of rice, add small red potatoes, halved to veggies for roasting!

Enjoy!

Chicken, Broccoli & Tomato Fusilli

This is a light and delicious meal that I hope you'll love!

Ingredients:
3 boneless, skinless chicken breasts
1 can chicken broth
1 T kosher salt
6 cloves garlic (2 smashed, 4 minced)
2 sprigs flat leaf parsley
14 oz small broccoli florets
12 oz spinach fusilli pasta (or similar - I use tricolor spirals)
3 T EVOO
1/4 t chili flakes
2 C grape tomatoes, halved
2 T butter
1/2 C grated parmesan cheese
freshly ground black pepper

1. In a small saucepan, combine chicken, broth, 1 t salt, smashed garlic & parsley. Cover & bring just to a boil then remove from heat, set aside covered for about 15 minutes to cook through.
2. Remove chicken, strain & reserve the broth. Pull chicken into strips & reserve with about 1/4 C of the broth (I use my serving bowl - less dishes!)
3. Bring a large pot of water to a boil, salt generously & add broccoli to cook until crisp tender, about 2 minutes. Transfer with a slotted spoon to the bowl with chicken.
4. Return water to a boil & cook pasta until al dente, about 8 minutes.
5. Meanwhile, combine minced garlic, oil & chile flakes in a large skillet. Cook over medium-high heat, stirring, until lightly browned and fragrant, about 2 minutes.
6. Add tomatoes & cook, stirring, until somewhat soft, about 1 minute.
7. Add 1/2 C broth, remaining 2 t salt & stir in the butter and 1/4 C parmesan until incorporated.
8. Stir in chicken & broccoli, bring to a simmer & remove from heat.
9. Drain pasta, transfer to serving bowl & toss with remaining parmesan. Pour sauce over pasta, season with pepper and toss to combine. Enjoy!

NOTE: If the sauce is a little short, add a little more broth.

Eggplant parmesan over grilled chicken...

For some reason I was craving my favorite dish from Cafe Red Onion (for you Houstonites), the Chicken Brazil. So I came up with something similar, without all the fattening queso... this recipe will serve 2, with leftover eggplant parmesan. Just increase the chicken to go with what you have on hand. One eggplant will probably make enough for 4 servings. Hope you enjoy!

Ingredients:
2 boneless, skinless chicken breasts, marinated in Italian dressing
1 small eggplant
2 eggs, beaten
1 - 1 1/2 C breadcrumbs, Italian seasoned
1/2 jar Bertolli Italian Sausage spaghetti sauce
1/2 C parmesan cheese
1-1 1/2 C monterrey jack cheese, shredded (or provalone slices)

1. Slice eggplant fairly thin - 8 slices (or more). Dip into eggs, then press into breadcrumbs so they are liberally coated and place on a cookie sheet. Bake at 350 degrees for 5-10 minutes on each side, until golden brown.
2. Meanwhile, coat bottom of square baking dish with spaghetti sauce. When eggplant is done, place in a single layer in baking dish. Top with more sauce then parmesan and jack cheeses. Repeat with another layer of eggplant, sauce and cheeses.
3. Bake at 350 degrees for 30 minutes.
4. Meanwhile, grill chicken.
5. When all is done, slice chicken and serve eggplant parmesan on top next to a salad with tomatoes and avocado! Yum!!

Cream of Broccoli & Carrot Soup with Chicken

With cold weather rolling in and my seasonal head cold to go with it, I had an itch for soup and came up with this... it only took about 45 minutes total. Hope you enjoy!

Ingredients:
4 C broccoli florets in bite-sized pieces (about 1 head)
4 carrots, roughly chopped
2 boneless/skinless chicken breasts, boiled*, chopped
2 T butter, divided
3 stalks of celery, sliced or diced
1 C onion, chopped
1 T flour
1/4 tsp salt
A dash or two of black pepper, thyme and basil
1 C half-n-half (substitute milk, if desired)
2-2 1/2 C chicken stock, divided
4 oz Velveeta cheese, sliced

*To prepare chicken, place breasts in small pot and cover with water. Add a little salt if you wish. Cover and bring to a hard boil, then remove from heat, leaving covered for 15-20 minutes. Chop into bite-sized pieces. It should come out just done, not overcooked or dry.

1. Steam broccoli and carrots, then drain and set aside.
2. In large pot, melt 1 T butter and saute celery and onion until tender.
3. Meanwhile, reserve 1-2 C broccoli and carrots. The rest goes into a food processor or blender with 1 C chicken stock. Process until smooth.
4. When celery and onion are tender, melt in remaining 1 T butter then stir in flour, salt, pepper, thyme and basil and cook another minute.
5. Stir in half-n-half and bring to a bubble, then add cheese to melt.
6. Stir in processed veggies and remaining 1 C chicken stock (or a little more to desired consistency), reserved veggies and chicken.
7. Bring to a simmer to heat through and serve.

Chicken Alfredo Lasagna

I've been bored with the same old things so going through my cookbooks... found a great and different way to do lasagna (courtesy of Pampered Chef, but I of course changed it up a bit)!! Following is the basic recipe but you can pack it full of vegetables - zucchini, squash, etc. for a healthy, hearty meal.

Ingredients:
8-10 No Bake Lasagna noodles I like Barilla
1 jar (about 16 oz) white Alfredo pasta sauce
1/4 C milk
1 1/2 tsp dried oregano
3 C coarsely chopped cooked chicken (see Notes below)
--Leftover roasted chicken could be substituted as well!
14 oz can artichoke hearts in water, drained and chopped
1/2 C chopped red bell pepper
1/4 C finely chopped onion
1 (or 2) garlic cloves, pressed
12 oz shredded mozzarella cheese
4 oz crumbled feta cheese
2 C (or as much as you want) fresh baby spinach leaves

Ok, 1st of all I found that it's very quick and much easier to prep everything 1st, using a food chopper to get all the chopping done rather than the old fashioned way... if you don't have one, they're a great investment!

1. Preheat oven to 375.
2. In a bowl, whisk together Alfredo sauce, milk and oregano. Set aside.
3. In a large bowl, combine chicken, artichokes, bell pepper, onions and garlic. Add cheeses and mix together well.
4. Assemble lasagna:
--Apread 2/3 C sauce mixture over bottom of a deep dish baker.
--Top with 1/2 of the noodles, overlapping where necessary.
--Layer 1/2 of the spinach, then 1/2 of the chicken mixture. (Here is where you can add whatever chopped veggies you prefer.)
--Repeat layers, starting w/ 1/2 of the remaining sauce.
--Top w/ remaining sauce.
5. Cover dish with foil and bake 45 minutes. Remove foil and bake another 10 minutes until bubbly.
6. Let stand 15 minutes before cutting to allow it to "set up".

This yields 6-8 big servings!

CHICKEN NOTE: To easily prepare chicken, place boneless, skinless breasts in a pot and cover with water. Bring to a boil, cover and remove from heat. By the time you have your veggies chopped, the chicken should have finished cooking. You can also use the food chopper for the chicken!!

Chunky Chicken Stroganoff

I love this one! Quick, easy and tasty!

Ingredients:
12 oz wide egg noodles
About 1/2 C flour, divided
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
About 1 1/2# boneless, skinless chicken breast, cut into big bite-sized pieces
5 T butter, divided
8-10 mushrooms, roughly chopped (about 1 C)
1 C chopped onion
1/2 tsp dry mustard
2 C chicken stock
1 C sour cream
1 tsp ketchup

1. Cook noodles according to package directions.
2. Meanwhile, mix about 1/3 C flour, salt, pepper and garlic powder in large bowl and toss chicken pieces to coat.
3. Heat 3 T butter in large skillet over medium/med-high heat. Brown chicken, 6-8 minutes.
4. Stir in onion and mushrooms and cook another 4 minutes, stirring frequently. Remove with a slotted spoon to a bowl, reserving any pan drippings.
5. Add remaining 2 T flour and 2 T butter, mixing together. Stir in dry mustard and mix well. Gradually add stock, bringing to a bubble and stirring frequently until sauce begins to thicken.
6. Stir in sour cream & ketchup. Return chicken to skillet, heat through and serve over hot noodles.

Chicken & Dressing Bake

This is sort of like a Thanksgiving casserole! I LOVE dressing so this is one of my favorites. Cranberry sauce and salad are the perfect sides!

Ingredients:
3-4 boneless, skinless chicken breasts (use 4 if they're smaller)
4 stalks of celery - 1 roughly chopped & the other 3 diced
1 T kosher salt
3 large eggs
1 can chicken broth, or about 1 1/2 C if you're using homemade
1 can cream of mushroom soup
1 can cream of celery soup
about 12 oz cornbread stuffing mix + extra
2 C shredded mild cheddar cheese, divided
1/2 - 3/4 C chopped onion
1/4 tsp ground black pepper

1. Combine chicken, roughly chopped celery and salt in a pot and add water until chicken is just covered.
2. Bring to a boil then reduce heat to med-low. Slowly simmer for about 10-15 minutes, until chicken is just cooked through. Drain and allow chicken to cool so you can handle it.
3. (Meanwhile) Whisk eggs in a large bowl (big enough to hold all ingredients). Add broth, 1 1/2 C cheddar, soups, onion, diced celery and black pepper and stir well.
4. When chicken has cooled some (or I just hold it w/ a fork if still hot) roughly chop into bitesize pieces and add to soup mixture along with the stuffing and blend well.
Here's the tricky part. Add enough stuffing so that the mixture isn't runny or you'll end up w/ a mushy casserole. I just eyeball it and can't say for sure how much stuffing I use total.
5. Spray your baking dish w/ nonstick cooking spray and pour mixture into dish.
6. Bake at 350 degrees for about 45 minutes, until browned and bubbly. Check the middle to see how done it is. Bake a little longer if necessary.
7. Sprinkle w/ remaining cheese and return to the oven for 5 minutes. Serve immediately.

NOTE: I used a mixture of cornbread stuffing and Pepperidge Farm herb seasoned stuffing.

Leslie's Chicken Scallopine

This is a Giada-inspired recipe. If you ever watch her show on Food Network, you know her Italian is delicious!! I put my own spin on this one simply because this is what I had on hand, but it turned out delicious! Served with a salad, this is a very quick and healthy meal. Hope you enjoy...

Ingredients:
4-6 boneless, skinless chicken breast cutlets (or 3 larger breasts, cut in half) *place them each in a large ziplock and pound them thin with a mallet, but not to the point of falling apart!
Extra virgin olive oil (EVOO), a couple turns of the pan, just enough to coat
Kosher salt
Freshly ground black pepper
Half a small red onion, thinly sliced (6-8 silces or so)
2 cloves garlic, finely chopped
1/2 C white wine
Half a red bell pepper, sliced and cut into thirds
1/4 C or so light cream (if you prefer a reduced fat meal, otherwise heavy cream works too!)
Parsley for garnish if you wish, roughly chopped

1. Heat EVOO in a large stainless steel, heavy skillet (this browns better than a teflon pan) over medium heat.
2. Salt and pepper each piece of chicken and place in the hot pan. Cook for several minutes on each side, until just cooked through. Timing will depend on how thick your chicken is. If you overdo it, the chicken will end up dry!
3. Remove to serving dish and cover with foil to keep warm.
4. Add onion and garlic to pan and gently saute, then deglaze pan with wine.
5. Add bell pepper and just barely simmer until the wine has reduced some... basically until the "alcohol smell" is gone, just a couple minutes.
6. Stir in cream and heat through. Do not simmer or it will seperate.
7. Pour sauce over chicken and garnish with parsley.

Quick Skillet Fried Chicken with Roasted Garlic Rice

I threw this together for dinner tonight and it turned out so good that I thought I'd share! It's a fast and easy dinner for two (but the rice makes enough for 4 so you can always do more chicken or have some for leftovers!)

Ingredients:
2 boneless skinless chicken breasts, thawed and marinated w/ Italian dressing
About 1/2 C flour
1/2 tsp garlic powder
15 or so turns of freshly ground black pepper
1/4 tsp salt
1/4 tsp crushed rosemary
2 T olive oil
1 C long grain white rice (Basmati or Jasmine are my favorite)
1 can Swanson's Roasted Garlic Chicken Broth
1 pat butter

1. Put rice and chicken broth in a small pot with a pat of butter and cook according to package directions.
2. While rice is cooking, blend the flour, garlic powder, pepper, salt & rosemary in a ziplock bag.
3. Heat oil in skillet. Once hot, put chicken in ziplock and coat with flour mixture. Place chicken pieces in hot oil and fry on both sides until cooked through. Remove to paper towels.

That's it! The rice should be done about the same time the chicken is. Serve with your favorite salad and garlic bread. Yummy and healthy!

Chicken Noodle Soup - Oklahoma Style!

Andy calls my chicken noodle "Oklahoma Style"... I always make it for him when he's sick with the homemade noodles my mom always used to make for me. :)

If you are like me, make and store good healthy chicken or turkey stock, and end up w/ 5 or 6 jars in your freezer - here's a good use for it!! So much better than the canned soup and almost as easy.

If you're using your reserved stock for your soup base, get it out now and defrost it. I also chop up extra carrots, celery and onion and freeze them to have on hand as well. So throwing together this yummy soup is super fast. The ingredients listed are approximate so just use whatever you have available (except for the noodle recipe).

You'll need:
About 5 C chicken or turkey stock
3 -4 boneless, skinless chicken breasts
A few of each - carrots and celery, chopped
1/3 - 1/2 C or so onion, chopped

1. Start your stock to boil in a good sized pot.
2. Add the chicken, cover and bring just to a boil, then remove from heat. Leave pot covered to allow chicken to finish cooking, about 15 minutes.
3. While chicken is finishing, prepare noodles as follows:

For the noodles, you'll need:
1 1/3 C flour
1 tsp salt
2 eggs
2 T water
1 T oil

4. In small mixing bowl, combine flour and salt.
5. In separate bowl, whisk together eggs, water and oil then add to flour and blend well.
6. Turn out onto a well floured surface and knead until the dough is not sticky.
7. Roll out to the thickness you'd like your noodles. Roll into a log and cut 1/4" strips. Unroll them, coat well with flour and allow to dry until you're ready to add them to the soup.

NOTE: For creamier soup, use more flour. For waterier (is that a word?) soup, use less.

8. When the chicken is done, remove to a cutting board and strain broth through a fine mesh strainer to remove any chicken "residue" that's floating around. Pour broth back into pot and add veggies. Bring to a light boil.
9. Cut chicken into small pieces - it's really whatever size you prefer.
10. Once broth is rolling, add noodles and allow to simmer for about 10 minutes.
11. Add chicken to heat through and serve!

NOTE: If you don't feel like making a mess with the noodles you can use egg noodles, just cook them right in the broth! But homemade noodles are so very well worth the time!!! :)

What to do with that carcass!

Never throw away your roasted turkey or chicken carcass!!! It's super easy to make a delicious broth that can be used for soup or in other recipes in place of canned broth.

1. Place your carcass and whatever is left from the pan drippings, skin and all in a stock pot and add about 2 quarts of water (depending on the size of your carcass). I recently used a little over 2 qts for a 5 lb turkey breast carcass.
2. Add a couple celery stalks and carrots cut into large pieces and some fresh thyme if you have it on hand. A couple shakes of dried thyme would work fine, too.
3. Bring to a boil then reduce heat and simmer for about 3 hours. I usually just taste it occassionally to see if it's strong enough.
4. Let cool and strain broth into a lidded container. Refrigerate to let the fats solidify on top so you can skim them off.
5. Now, you know all those jars you keep "because you'll need them someday"?? Measure broth out in 1 or 2 C amounts, label your jars and freeze!

SO much better than the canned stuff!!

Chicken, Broccoli & Cherry Tomato Fusilli

3 boneless, skinless chicken breasts
1 can chicken broth
1 T kosher salt
6 cloves garlic, 2 smashed and 4 minced
2 sprigs flat-leaf parsley
14 oz. small brocoli florets
12 oz. spinach fusilli pasta (hard to find... I use vegetable spiral pasta)
3 T extra-virgin olive oil
1/4 tsp chile flakes
2 C grape tomatoes, halved
2 T unsalted butter
1/2 C grated Pecorino Romano, plus more to pass (also hard to find... I use parmesan if necessary)
Freshly ground black pepper

1. In a small saucepan with tight-fitting lid, combine chicken, broth, 1 tsp salt, smashed garlic and parsley. Bring just to a boil, remove from heat and set aside, covered, until just cooked through - about 15 minutes.
2. While chicken is finishing, bring a large pot of cold water to a boil over high heat then salt generously. Add the brocoli and cook until crisp-tender, about 2 minutes.
3. While waiting on the water to boil, remove the chicken and strain the broth. Reserve the broth. Pull the chicken into strips and put in large serving bowl with about 1/4 of the broth.
4. When brocoli is done, transfer with a slotted spoon into the serving bowl and cover to keep hot.
5. Return water to a boil and add pasta, stirring occasionally, until al dente, about 8 minutes.
6. While pasta cooks, combine the minced garlic, oil and chile flakes in a large skillet. Cook over medium-high heat, stirring, until lightly browned and fragrant, about 2 minutes.
7. Add tomatoes and cook, stirring, until somewhat soft, about 1 minute. Add 1/2 C broth, 2 tsp salt and stir in the butter and 1/3 C pecorino until incorporated. Stir in the chicken and broccoli, bring to a simmer and remove from heat.
8. Drain pasta, transfer to serving bowl and toss with remaining 1/4 C pecorino. Pour the sauce, chicken and brocoli over the pasta, season with pepper and toss to combine. Note: if there's not quite enough sauce, add a little more broth.)

Also, whatever broth is leftover is great for use in other recipes! I put mine in the freezer for future use.

Anniversary Chicken

This is actually my sister's recipe, relayed to me by my mom, so who knows how similar to the original it actually is... but it's yummy!!

The amount of ingredients listed is an estimate. I just use what I have and haven't ever written down specific numbers. Anyway, it always turns out great... and is wonderful left over.

10-12 boneless, skinless chicken tenders
or 3-4 breasts cut into strips
1/4-1/3 C Teriyaki sauce
3/4 lb bacon, cut into bits (kitchen shears work great)
1/2 C shallots or red onion, chopped
2-3 toes garlic, minced
3 T flour
1 can chicken broth
1 C buttermilk, mixed with 1/2 packet Ranch seasoning (or 1 C Ranch dressing)
2 C cheddar, shredded
4 green onions, chopped

1. Marinate chicken in Teriyaki sauce (just enough to coat) for about 20 minutes.
2. Cook bacon in non-stick skillet. Set aside, leaving grease in pan.
3. Sear chicken in bacon grease. Set aside in baking dish that is just big enough for your chicken.
4. Saute shallots (or red onion) and garlic in remaining grease until tender. Pour off grease.
5. Sprinkle flour and coat shallots, cooking about 1 minute longer.
6. Add chicken broth, stir well and simmer to make a gravy.
7. While simmering, mix buttermilk and Ranch seasoning and pour over chicken.
8. Pour gravy over chicken.
9. Sprinkle cheese and bacon over top, adding green onions last.
10. Cover and bake at 325 for 30 minutes. Uncover and bake another 10-15 minutes.
11. Serve over rice or wide noodles, if desired.