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.
Monday, February 18, 2008
Saturday, January 19, 2008
Tired of leftover turkey???
I recently bought a smoked turkey from the FFA kids at school. It was a great deal, but just a obout more than we could stand to eat. SO, I made a turkey noodle casserole for a change of pace. You could easily substitute regular roasted turkey or chicken if that's what you have on hand!
Ingredients:
About 8 oz. "No Yolks" dumplings or your favorite egg noodle
1 T extra virgin olive oil (EVOO - 1 turn of the pan)
3-4 slices bacon or turkey bacon, chopped
1 small onion, chopped
8 oz. white mushrooms, roughly chopped (I buy them pre-washed and sliced for efficiency!)
3 C smoked turkey, cubed
Black pepper
Crushed thyme
1/2 C dry white wine
1 C chicken stock
1/2 C heavy cream (3 turns of the pan)
2 C Gruyere cheese, shredded or grated (about an 8 oz brick) This cheese was hard to find. Kroger's had it in the deli case. It was kinda expensive but worth it. It has a great smoky flavor that went well with the turkey! But you could substitute something else...
1. Bring a large pot of water to a boil, salt the water and add your noodles. Cook to al dente.
2. Preheat a large, deep skillet over medium high heat and add EVOO. Brown bacon.
3. Add onion and mushroom to cook about 5 minutes.
4. Add turkey and season with pepper and thyme. (If you're using regular roasted turkey, season to your taste.)
5. Cook another 5 minutes then add wine and deglaze the pan, lifting up the pan drippings and bits.
6. Stir in stock and bring to a bubble then stir in cream and reduce heat to simmer.
7. Taste and adjust seasonings if needed.
8. When noodles are done, drain and set aside. When meat/sauce is ready, combine with noodles and transfer to a baking dish.
9. Top with the cheese (and bread crumbs if you wish). Bake in a 400 degree oven for about 10 minutes. Stir a bit so cheese will finish melting into the noodles.
10. Serve with a chunk of buttered French bread!
Ingredients:
About 8 oz. "No Yolks" dumplings or your favorite egg noodle
1 T extra virgin olive oil (EVOO - 1 turn of the pan)
3-4 slices bacon or turkey bacon, chopped
1 small onion, chopped
8 oz. white mushrooms, roughly chopped (I buy them pre-washed and sliced for efficiency!)
3 C smoked turkey, cubed
Black pepper
Crushed thyme
1/2 C dry white wine
1 C chicken stock
1/2 C heavy cream (3 turns of the pan)
2 C Gruyere cheese, shredded or grated (about an 8 oz brick) This cheese was hard to find. Kroger's had it in the deli case. It was kinda expensive but worth it. It has a great smoky flavor that went well with the turkey! But you could substitute something else...
1. Bring a large pot of water to a boil, salt the water and add your noodles. Cook to al dente.
2. Preheat a large, deep skillet over medium high heat and add EVOO. Brown bacon.
3. Add onion and mushroom to cook about 5 minutes.
4. Add turkey and season with pepper and thyme. (If you're using regular roasted turkey, season to your taste.)
5. Cook another 5 minutes then add wine and deglaze the pan, lifting up the pan drippings and bits.
6. Stir in stock and bring to a bubble then stir in cream and reduce heat to simmer.
7. Taste and adjust seasonings if needed.
8. When noodles are done, drain and set aside. When meat/sauce is ready, combine with noodles and transfer to a baking dish.
9. Top with the cheese (and bread crumbs if you wish). Bake in a 400 degree oven for about 10 minutes. Stir a bit so cheese will finish melting into the noodles.
10. Serve with a chunk of buttered French bread!
Monday, January 7, 2008
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!
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!
Sunday, October 14, 2007
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!!! :)
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!!! :)
Saturday, October 6, 2007
The Absolute Easiest "Cobbler" Ever!
This recipe was given to me by my friend, Sara. I just tried it and it's awesome! Note that you can use several combinations of fruit and soda (Sara used blueberries and 7-up) but I'll write what I did. You could even combine different fruits... Be as creative as you want!
16 oz. frozen peaches
1 yellow cake mix
1 can Diet Cream Soda
Preheat oven to 325. In a square baking dish, layer fruit, then cake mix (dry). Pour soda evenly over the top. (No need to even stir!) Cover and bake 20 minutes, then uncover and bake another 40 minutes.
Voila! Super easy!! :)
16 oz. frozen peaches
1 yellow cake mix
1 can Diet Cream Soda
Preheat oven to 325. In a square baking dish, layer fruit, then cake mix (dry). Pour soda evenly over the top. (No need to even stir!) Cover and bake 20 minutes, then uncover and bake another 40 minutes.
Voila! Super easy!! :)
Saturday, September 29, 2007
Easy Beef Stroganoff
1# lean ground beef
1 packet Lipton Beefy Onion Soup mix
1 can Cream of Mushroom soup
1 can beef broth
1 small container (8 oz) light sour cream
10-12 oz. egg noodles
1. Start water to boil for noodles. When ready, cook noodles according to package directions. Drain.
2. Meanwhile, brown ground beef in skillet and drain off fat.
3. Add Lipton seasoning and stir to cover evenly.
4. Add Cream of Mushroom soup and beef broth. Combine well and bring to a simmer to thicken a little.
5. Stir in sour cream to taste - I don't usually use the whole 8 oz.
6. Combine with noodles and serve!
1 packet Lipton Beefy Onion Soup mix
1 can Cream of Mushroom soup
1 can beef broth
1 small container (8 oz) light sour cream
10-12 oz. egg noodles
1. Start water to boil for noodles. When ready, cook noodles according to package directions. Drain.
2. Meanwhile, brown ground beef in skillet and drain off fat.
3. Add Lipton seasoning and stir to cover evenly.
4. Add Cream of Mushroom soup and beef broth. Combine well and bring to a simmer to thicken a little.
5. Stir in sour cream to taste - I don't usually use the whole 8 oz.
6. Combine with noodles and serve!
Monday, September 17, 2007
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!!
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!!
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