Asian Spinach Salad (Two Ways)

How does one simply say, "Hello again!" after over two months of silence?  With this recipe of course!!  I could eat this spinach salad ALL DAY and ALL NIGHT.  Yes... you heard me right... SPINACH SALAD!  (You know how I feel about spinach, right?!) This was seriously incredible.  I am so excited to share... and yet there is just a little naughty part of me that wants to keep this one to myself to be the dish of all dishes at the next potluck. :)  This one is from my friend, Whitney, who was kind enough to share it with me, so I better follow her example and over come my selfishness.  ENJOY!  You are so darn lucky I am sharing!  You are going to love it.

Asian Pasta Spinach Salad
Asian Dressing:
1/2 c oil
1/2 c sugar
1 tsp salt
1 tsp sesame seeds
3 T soy sauce
2 T rice vinegar
1/2 tsp sesame oil
1 tsp grated garlic
*Whisk ingredients together in medium size bowl until well blended.

For the Salad:
1 package bow-tie pasta, cooked and drained
Package of fresh spinach
2-3 tsp sesame seeds
1/2 c sunflower seeds
*Toss lightly with Asian dressing, or reserve for individual servings.

Asian Spinach Chicken Salad
Package of fresh spinach
1 cup bean sprouts
2-3 tsp sesame seeds
1/2 c sunflower seeds
cooked chicken breast seasoned with lemon pepper
Asian dressing (recipe above)
*Toss lightly with Asian dressing, or reserve for individual servings.

Chicken & Wild Rice Soup

I was shocked to have left-overs of the delicious chicken cordon bleu, but I guess I shouldn't have been because I made a really big batch.  When I looked in the fridge the next day thinking, "Hmmm... what's for dinner?" I saw that chicken breast and the left-over wild rice I served with it, and I love turning one good meal into another, (make's me feel quite magic), and POOF... not to brag, it really worked on this one.  This was some of the yummiest soups I've had in a long time!  It came together quickly- heck, I didn't even peel the carrots.  A very happy chicken was served two delicious ways. Yum!

Lyd's Tip: To clarify, take advantage of chicken left-overs from meals like this, this, or this.  Save time cutting and cooking raw chicken, and just chop up the left-overs and turn them into a delicious soup.

*I also added some sliced zucchini, chopped cabbage, and cooked quinoa, which my family isn't too keen on as a side dish, but all said they loved in the soup... score!

Chicken & Wild Rice Soup

Ingredients:

2 Tablespoons butter

1/2 small onion or 1 large shallot, chopped

2 celery stalks, chopped

2 small carrots, chopped

salt & pepper

2 garlic cloves, minced

1/2 teaspoon dried thyme

8 cups chicken broth

2 chicken breasts, cut in half

3/4 cup wild/brown rice blend

1 cup milk

1/4 cup flour

Directions:

Melt butter in a large soup pot over medium heat. Add onion, celery, and carrots, season with salt & pepper, then saute until tender, about 10 minutes. Add garlic and thyme then saute for 1 more minute.

Add chicken broth then increase heat to high and bring to a boil. Add chicken breast halves and cook until no longer pink in the center, about 10 minutes, then remove to a plate and set aside. Shred when cool enough to handle. Add wild/brown rice blend to the pot then place a lid on top, turn heat down to medium-low and simmer for 40-50 minutes or until rice is tender. 

In a small bowl, whisk together 1/4 cup milk with flour until smooth then add remaining milk. Slowly drizzle into soup while stirring. Add chicken then simmer soup for 10 more minutes uncovered and serve.

Recipe From: Iowa Girl Eats

Golden Chicken Cordon Bleu

Pounding... strike that, tenderizing a chicken is not the best way to "win friends and influence" new neighbors.  I was making a lot of racket with this one, and I'm sure they were wondering what was going on on the other side of the wall.  Then I think I made them all jealous with the delicious smells wafting through my front door when it was done.  I should have shared... that would have made some true friends... but alas, I was quite stingy... this one is "highly-labor-intensive" in my opinion.  People will try to tell you that is't not, but they are probably lying... just like the girl who whips up the cute ruffly dress for her daughter and tells you it was "SO EASY!" and it's almost like she's trying to rub in your deficiencies.  Nope, I'm going to be honest... anytime you have to layer and roll something up (particularly inside the tenderized breast of a chicken) and it involves carefully placed toothpicks, that automatically bumps it to a new level of difficulty in my book.
All that being said, it was quite scrumptious.  I took this one on because
A. I happened to have all the ingredients.  Swiss cheese doesn't show up in my kitchen often.
and B. I remembered learning to make it at a women's activity, and the lady was trying to tell everyone it was "SO EASY!" and I went home and told my hubby, "Well, I will never make that again!  Way too much work!"  And I just kind of wanted to see if I could actually do it.  Silly, I know... but I did it.  DELICIOUS enough that it might, just might make it off my "one-time-fix cooking bucket list." :)

*I doubled this recipe.  I felt like there was a lot of the flour mixture though- I had extra, but I guess that is better than being short, right?  I used a whole package of chicken, and I put the left-overs (including the wild-rice) to great use... stay tuned and I will tell you how.

Golden Chicken Cordon Bleu

Swiss cheese (3/4 ounce each)

1/2 cup all-purpose flour

1/4 teaspoon salt

1/8 teaspoon paprika

1/8 teaspoon pepper

1 egg

2 tablespoons 2% milk

1/2 cup seasoned bread crumbs (I added dried parsley and salt)

1 tablespoon canola oil

1 tablespoon butter, melted

Directions

Flatten chicken to 1/4-in. thickness; top each with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks.

In a shallow bowl, combine the flour, salt, paprika and pepper. In another bowl, whisk egg and milk. Place bread crumbs in a third bowl. Dip chicken in flour mixture, then egg mixture; roll in crumbs.

In a small skillet, brown chicken in oil on all sides. Transfer to an 8-in. square baking dish coated with cooking spray.

Bake, uncovered, at 350° for 20-25 minutes or until chicken is no longer pink. (I used a meat thermometer and it took mine at least 40-45 minutes) Discard toothpicks; drizzle with butter. Yield: 2 servings.

Nutritional Facts1 serving (prepared with reduced-fat butter) equals 501 calories, 23 g fat (9 g saturated fat), 172 mg cholesterol, 728 mg sodium, 23 g carbohydrate, 1 g fiber, 49 g protein.

(Taste of Home) 

 

Broccoli Chicken Casserole

You know a casserole is good when your crew wipes out the whole dish. :)  This was a real hit with the family.  The seasonings from the stuffing mix come through and help give it some good comfort food flavor, without the heaviness.  This was a tasty one that didn't take long to make.  In the words of my hubby, "You can definitely make this one again!"
Don't mind if I do.

Lyd's Tip: I don't know about you, but when I throw raw broccoli into a casserole, it always comes out kind of crispy still- just seems like it takes longer to cook.  I like to put it in a microwave safe bowl and nuke it for just a few minutes before I put it into the casserole so that it comes out tender and tasty... instead of totally raw... which is probably better for you, but hey, don't push me, at least I put it in. :)

Broccoli Chicken Casserole (Taste of Home)

1-1/2 cups water

1 package (6 ounces) chicken stuffing mix

2 cups cubed cooked chicken

1 cup frozen broccoli florets, thawed

1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted

1 cup (4 ounces) shredded cheddar cheese

In a small saucepan, bring water to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes.

Meanwhile, layer chicken and broccoli in a greased 11-in. x 7-in. baking dish. Top with soup. Fluff stuffing with a fork; spoon over soup. Sprinkle with cheese.

Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6 servings.

Nutritional Facts

1 serving (1-1/3 cups) equals 315 calories, 13 g fat (6 g saturated fat), 66 mg cholesterol, 1,025 mg sodium, 25 g carbohydrate, 2 g fiber, 23 g protein.

Grilled Thai Chicken Marinade

I'M BACK!  A month of vacation and I'm back in the saddle.  Now I know I said "more veggie dishes to come!" but I just had to post this AMAZYING BBQ chicken marinade recipe before you tuck those grills away for the winter.  My friend, and might I add, amazing cook, TiAnn made this for a fun get together.  It was delicious!  Easily the most flavorful grilled chicken I've yet encountered.  Quite a cook- she and her hubby could measure right up there will some of the "Pit Masters."

Thai Chicken Skewer Wraps (Cuisine at Home magazine)

*She used the chicken marinade on some chicken breast tenders and BBQ'd them. She said the Wraps recipe is really good too, though.

Makes 16 skewers, about 2 cups sauce

Chicken Marinade

1 cup fresh cilantro leaves, packed

6 T. brown sugar, divided

6 T. fresh lime juice, divided

2 T. Thai red curry paste, divided

1/4 tsp red pepper flakes

Salt to taste

2 lbs. boneless skinless chicken breast, sliced into 1/4” thick strips

1/2 cup creamy peanut butter

1/2 cup water

1/4 cup shallots, chopped

1/4 cup soy sauce

2 T. fresh ginger, chopped

3 garlic cloves, chopped

16 Boston or bibb lettuce leaves

16 strips each red bell pepper and cucumber

Lime wedges

Blend cilantro, 4 T. brown sugar, 2 T. lime juice, 1 T. curry paste, pepper flakes, and salt in a food processor till smooth.

Pour over chicken, toss to coat, and marinate 10 min. Preheat broiler to high with rack 6” from element; coat a broiler pan with nonstick spray.

Process 2 T. brown sugar, 4 T. lime juice and 1 T. curry paste with peanut butter, water, shallots, soy sauce, ginger and garlic in the processor (no need to wash the bowl) until smooth. Transfer to a serving dish.

Thread chicken onto 32 skewers. Arrange 8 skewers on prepared pan; cover ends of skewers with foil to prevent burning. Broil chicken in batches till browned and cooked though, 6 min.

To serve wrap a lettuce leaf around 2 strips of chicken, remove skewers, then add bell pepper and cucumber. Drizzle with sauce and lime juice.

Dinner Short Cut: Pre-Chopped Kits

LYD's TIP:  I'm sure I'm "reinventing the wheel" here, but as a busy mom, I love to find any way I can speed up the dinner process.  One way I do it is by making a dinner kit to store in the fridge until that meal pops up on the menu.  This is a fairly simple concept, but I love the time it saves me!

*The above picture was my Homemade Chicken and Veggie Soup.  I just heat about 3 T oil in a pot, toss in my veggies kit from the fridge (You can use just about anything), stir to coat, and let them simmer.  I add about 2 or 3 T flour (to thicken the soup), stir, then add the chicken broth (about 1 quart) and chicken.  How easy is that?!  And healthy too! :)

Pre-Chopped Veggie Kits:

• Chop the veggies for the next meal and throw them in a bag or Tupperware to toss into dinner the next night pre-cut.
• While the cutting board is out, cut up a "Snack Kits" for the kids... or adults (heaven forbid :). (Celery or carrot sticks, bell peppers, cucumbers, etc.)

*Veggies that are starting to get old still work great in soups.  Good way to use them up.)

Sauteed Chicken Breasts with Creamy Chive Sauce

Chicken is one of my favorite meats to eat but my least favorite to prepare... so it doesn't show up as often as it probably should at my table.  If it does, it is usually in a crockpot dish because I didn't have to remember to let it thaw in fridge overnight or defrost, and because I can quite literally slide it in without handling it.  It's not that I'm afraid... I just prefer as little contact as possible. :) Isn't that weird because I don't usually have these hang-ups with steak or pork.  But let me tell you, when I DO plan ahead a bit, I put a darn good meal on the table!  I was trying to find a simple, satisfying recipe and I came across a great one!  Lots of flavor and the chicken stays really moist and tender, but you still get a nice sear that seals in the flavor.  Really tasty!  Hope my family appreciates it, because it might not happen again... at least not soon enough! :)

Sauteed Chicken Breasts with Creamy Chive Sauce 

By EatingWell.com

4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat

1 teaspoon kosher salt , divided

1/4 cup plus 1 tablespoon all-purpose flour , divided

3 teaspoons extra-virgin olive oil , divided

2 large shallots , finely chopped (I actually used green onions because that is what I had.)

1/2 cup dry white wine

1 14-ounce can reduced-sodium chicken broth

1/3 cup reduced-fat sour cream (You could even sub plain yogurt if you're want to cut calories.)

1 tablespoon Dijon mustard

1/2 cup chopped chives (about 1 bunch)

Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.

Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

Health Advantages: low calorie, low carb, low sat fat, heart healthy, healthy weight.

Nutrition Information

Servings Per Recipe: 4

Amount Per serving

Calories: 244 cal Carbohydrate Servings: 1/2

Carbohydrates: 1 g Dietary Fiber: 0 g Cholesterol: 72 mg

Fat: 9 g Sodium: 679 mg Saturated Fat: 3 g

Protein: 26 g Potassium: 334 mg Monounsaturated Fat: 3 g

Nutrition Bonus: Niacin (50% daily value), Selenium (31% dv).

Exchanges: 1/2 starch, 4 very lean meat ,1 fat

Chicken & Bacon Tart

I'm such a Simlple and Delicious fan!  I just organized my magazines and I realized I've been a loyal subscriber for six years now!  Worth every penny to me.  Especially when they pull things out of the hat like this- who would have thought to use pepper jelly with something like this?  But somehow, someway, the taste combined with chicken, bacon, and apples just totally worked.  AND it allowed me to use that obscure little jar I've had sitting around for a year not know what to do with. (My inspiration for trying this one out.)  Do people really spread that on their toast?  Spicy peppers in salsa... YES!  Spicy peppers in jam... NO THANKS.  Or at least that is what I thought before this one... thank goodness someone came up with a good use for it.  This was one Doug suggested I make for company... I love when he says things like that. :)  This is a winner... strange pepper jelly included!

Chicken & Bacon Tart (Simple and Delicious/Taste of Home)

1/4 pound bacon strips, cut into thirds (I cut them a little smaller and I think they were more manageable.)
2 medium onions, halved and thinly sliced
2 medium apples, peeled and thinly sliced
1 package (9 ounces) ready-to-serve roasted chicken breast strips
1/4 cup jalapeno pepper jelly (I actually used mango pepper jelly)
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 sheet frozen puff pastry, thawed
3/4 cup shredded cheddar cheese
1/4 teaspoon pepper
1 tablespoon minced fresh parsley

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Saute onions and apples in drippings until tender. Stir in the chicken, jelly, thyme and salt.

On a lightly floured surface, unfold puff pastry. Roll into a 10-in. x 9-in. rectangle. Transfer to a 15-in. x 10-in. x 1-in. parchment paper-lined baking sheet. Prick with a fork.

Spread chicken mixture over pastry to within 1 in. of edges. Sprinkle with cheese and pepper. Press edges with a fork, forming a decorative border.

Bake at 425° for 10 minutes. Sprinkle with bacon; bake 5-10 minutes longer or until golden brown. Sprinkle with parsley. Yield: 4 servings.

Nutritional Facts

1 piece equals 693 calories, 37 g fat (13 g saturated fat), 76 mg cholesterol, 1,023 mg sodium, 65 g carbohydrate, 7 g fiber, 28 g protein.

Chicken and Cheese Noodle Bake

I have WISHED for a mini-freezer for years, and this last Christmas, I was finally "good enough" to get one from Santa... although it came a bit late- as in, by my birthday a few month later--Santa got some serious millage off of this one. BUT that is ok with me, because I have a cute little freezer! It is pretty small, but it works perfectly for out little family, and I have really enjoyed finding freezer meals that give me a break every now and then on a busy night. I think my favorite is still the mini-cheddar loaves just because you can heat them up so fast in the microwave, but this noodle bake made a nice big batch! I was able to freeze 2 medium round and 1 large aluminum casserole pans, in addition to the large casserole dish we enjoyed for dinner that night. (I think I doubled and already "double-batch". :) It was a lot, but so nice for a busy night or if I ever need to take a meal to someone. (Plus, relatively inexpensive--always a bonus. :)

Chicken and Cheese Noodle Bake (Simple and Delicious, Taste of Home)

• 1 package (16 ounces) spaghetti, broken
• 2 medium onions, chopped
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1/2 cup butter, cubed
• 6 tablespoons all-purpose flour
• 2 cups 2% milk


• 4 cups cubed cooked chicken (I did it crockpot style and put it in that morning.)
• 1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup (8 ounces) sour cream
• 1/2 teaspoon celery salt
• 1/2 teaspoon pepper
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1 cup (4 ounces) shredded cheddar cheese

Directions

Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, saute the onions and green and red peppers in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, soups, sour cream, celery salt and pepper.


Drain spaghetti; add to sauce mixture and toss to coat. Transfer to two greased 11-in. x 7-in. baking dishes. Sprinkle with cheeses. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly.

• To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Yield: 2 casseroles (6 servings each).

Nutrition Facts: 1 cup equals 509 calories, 24 g fat (13 g saturated fat), 102 mg cholesterol, 691 mg sodium, 42 g carbohydrate, 3 g fiber, 29 g protein.

• 

Easy Traditional Jamaican Jerk Chicken Recipe

We had a really fun Relief Society activity where my friend Michelle, a native of the Caribbean, shared a few recipes with us. She adds her own twist of spices to this dish, but this is the basic recipe she used. We also had some delicious “rice and peas” on the side. It was all so yummy! I can’t handle too much heat, but she made a mild version, and it was perfect. Just a mouth-watering mixture of flavor! So fun to add some culture to the mix! Thanks for sharing Michelle!

Homemade Jamaican Jerk Chicken (Suite101.com)

• 1 whole chicken, sectioned and with each piece containing a few ½ inch deep slashes
• 1 chopped onion
• 1/2 cup chopped green onions
• 1 teaspoon ground allspice
• 1/2 teaspoon cinnamon
• 1/2 teaspoons dried thyme
• 1 teaspoon salt
• 2 teaspoons sugar
• 1/2 teaspoon nutmeg
• 1 teaspoon black pepper
• 1 seeded and finely chopped habanero or Scotch bonnet pepper for a very hot flavor or a jalapeno pepper for a milder spice
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 1 tablespoon cider vinegar

Cooking Directions for Jerk Chicken

1. Combine all the ingredients, except the chicken, in a food processor and blend into a smooth puree to form the jerk marinade.
2. Place the sectioned chicken in a large bowl and cover each piece completely with the marinade.
3. Cover the chicken and marinate for at least six hours. Leave overnight for best results.
4. When the chicken is fully marinated, remove it and grill it over a hot grill until the chicken is fully cooked.

If one does not have a grill, the chicken can also be baked in a 425° oven until it is fully cooked. (Michelle bakes hers in the oven in a casserole dish.)

For the perfect meal, pair this jerk chicken with a cold, crunchy coleslaw or salad and Jamaican rice. Make sure to have plenty of cold drinks on hand as this recipe is spicy. For a less spicy version, leave the hot pepper out all together. This marinade can also be used with pork if desired.

Chicken Cacciatore

I came across this recipe a while back, and it looked pretty tasty, so I thought I would give it a try, however, I turned it into a crockpot meal, so I definitely took some shortcuts. It was really easy going that route, and it turned out well. It’s also a healthy meal- always a plus!

Chicken Cacciatore (Ellie Kriegor)

• 4 skinless chicken breast halves on the bone, about 2 pounds
• Salt
• Freshly ground black pepper
• 2 teaspoons olive oil
• 1 medium onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 pound white mushrooms, thinly sliced
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 1 (14 1/2-ounce) can whole tomatoes in juice, chopped and juice reserved
• 1/2 teaspoon of dried oregano
• 1/8 teaspoon red pepper flakes or more, to taste

*Lyd's Tips: I didn’t exactly follow these directions- I turned mine into a crockpot meal and pretty much threw it all into the crockpot for a few hours. But I bet that if done properly like this, it would be even better. You know me… I like taking shortcuts.

Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper. Heat the oil in a saute pan over moderately high heat. Brown the chicken on both sides, about 8 minutes. Transfer the chicken to a plate and set aside. Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer the mixture covered for 10 minutes.

Return the chicken breasts to the pan and simmer, covered, until the chicken is just done, about 20 minutes longer.

Freezer Meals: This one goes out to Michelle...

A while back, my friend Michelle posted a comment/questions/request, and I just wanted her to know that I had not forgotten about her! Here is what she wrote:

Hey Lydia,
I love your site because you have actually made the meal and you add your own twist to things, or alternatives you think would make it taste better! I was wondering if you have any recommendations for "make ahead" meals? You know, ones you freeze and use another time? I am thinking of trying some of those out for busy times. Do you have any good recipes to recommend? Or have you tried out any that you have liked? Thanks!
-Michelle

Michelle,
If you only knew how very much I am wishing for a freezer (Even a small one!) and dreaming of actually having freezer space to make something like that happen! I've just got an itty-bitty freezer and I'm lucky to squeeze in a bit of frozen fruit, some meat, and an occasional bag of unhealthy, but delicious tater-tots. :) So actually stuffing in a frozen casserole or the like, does not happen very often, and when it does, it somehow gets buried in the frozen abyss almost never to be discovered again, until it is too late. HOWEVER, when I was almost due with my last little guy, my sweet friends threw me a "Practical Baby Shower" (Here I go again with the baby-shower recipes :) and some of the girls helped cook and assemble some nice freezer meals for me- it was a huge help after the baby came! (Space was a bit of an issue then too, because I remember having to leave some in her freezer and she brought them to me later.)

They made Stuffed Jumbo Shells, Orange Chicken, Mini Cheddar Meat Loaves (One of my favorites!), and Herbed Chicken for me. All of these recipes freeze up really well and they used those disposable aluminum Dollar Store containers which stack up really nicely, but I think I would prefer zip-lock bags because I would rather microwave to heat them up- the oven takes to long for my impatient self. :) Most of them took about 30-40 minutes to heat through and I feel like I could make a meal in that time- but if you are thinking ahead and just remember to pop it in the oven, it works fine.

All these meals are all relatively easy to make, too and the whole family loved them! I should get in touch with my friend that threw me the shower, because she was always making freezer meals- a big batch at a time and then tucking it away. I know casseroles work really well- you just kind of make double and freeze one, and it isn't as much trouble.

I have made the Orange Chicken, but I think I forgot to post it, so I'll get around to posting that one soon. I recently made the Herb Chicken- it makes a great Sunday meal! It doesn't take too long to make and it's really tasty! Anyway- best of luck with your endeavors and please share with me what you discover works well! I know you've got some good ones up your sleeve! Glad you are keeping track of me! I miss sweet friends like you!
-Lyd

Herb Chicken
6 boneless, skinless, chicken breasts
3/4 cup butter, melted (I think 1/2 cup or one cube would be plenty.)
1 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup freshly chopped parsley
1 cup herb seasoned stuffing mix
1/4 tsp. dried sage
1/4 tsp dried thyme

Rinse chicken breasts and pat with pepper towels to remove moisture. In a small bowl combine all ingredients except chicken. Stir together until well blended. Place each chicken breast in herb mixture and coat on both sides. Place on greased baking sheet and cook at 325 for about 45 minutes. Makes 6 or more servings.

Daring Cook's Challenge: Cold Soba Salad & Tempura

The February 2011 Daring Cooks’ challenge was hosted by Lisa of Blueberry Girl. She challenged Daring Cooks to make Hiyashi Soba and Tempura. She has various sources for her challenge including japanesefood.about.com, pinkbites.com, and itsybitsyfoodies.com

Might I add that my own dear husband was thrilled about this challenge. He served an LDS mission in Japan for two years, so any time I attempt to make Asian food, he's a happy man. :) I have made tempura before, but I have always used a package mix, so it was fun trying to make the mixture from scratch. The batter consistency was thinner and different then I have had it turn out in the past, however, I thought the vegetables were delicious! I think part of my mistake was trying to add too many veggies to too little mixture, but it was still great. I'll just be sure to make more next time.

*Teryaki Chicken: I also made a yummy teryaki chicken to go with it by slicing 1-2 chicken breasts into strips, heating about a tablespoon of oil in a pan and pouring about 1/4 cup of teryaki sauce over it. Stir and make sure both sides are cooked through and the sauce reduces down and almost caramelizes. Serve with veggies.

Tempura Batter
1 egg yolk from a large egg
1 cup (240 ml) iced water
½ cup (120 ml) (70 gm) (2½ oz) plain (all purpose) flour, plus extra for dredging
½ cup (120 ml) (70 gm) (2½ oz) cornflour (also called cornstarch)
½ teaspoon (2½ ml) (2½ gm) (0.09 oz) baking powder
oil, for deep frying preferably vegetable
ice water bath, for the tempura batter (a larger bowl than what will be used for the tempura should be used. Fill the large bowl with ice and some water, set aside)

Very cold vegetables and seafood of your choice ie:

• I chose the use broccoli, zucchini (which is especially good!), and mushrooms. I wanted to do asparagus and carrots, but didn't have time.
• Sweet potato, peeled, thinly sliced, blanched
• Carrot, peeled, thinly sliced diagonally
• Pumpkin, peeled, seeds removed, thinly sliced blanched
• Green beans, trimmed
• Green bell pepper/capsicum, seeds removed, cut into 2cm (¾ inch)-wide strips
• Assorted fresh mushrooms
• Eggplant cut into strips (traditionally it’s fanned)
• Onions sliced

Directions:

1. Place the iced water into a mixing bowl. Lightly beat the egg yolk and gradually pour into the iced water, stirring (preferably with chopsticks) and blending well. Add flours and baking powder all at once, stroke a few times with chopsticks until the ingredients are loosely combined. The batter should be runny and lumpy. Place the bowl of batter in an ice water bath to keep it cold while you are frying the tempura. The batter as well as the vegetables and seafood have to be very cold. The temperature shock between the hot oil and the cold veggies help create a crispy tempura.

2. Heat the oil in a large pan or a wok. For vegetables, the oil should be 320°F/160°C; for seafood it should be 340°F/170°C. It is more difficult to maintain a steady temperature and produce consistent tempura if you don’t have a thermometer, but it can be done. You can test the oil by dropping a piece of batter into the hot oil. If it sinks a little bit and then immediately rises to the top, the oil is ready.

3. Start with the vegetables, such as sweet potatoes, that won’t leave a strong odor in the oil. Dip them in a shallow bowl of flour to lightly coat them and then dip them into the batter. Slide them into the hot oil, deep frying only a couple of pieces at a time so that the temperature of the oil does not drop.
4. Place finished tempura pieces on a wire rack so that excess oil can drip off. Continue frying the other items, frequently scooping out any bits of batter to keep the oil clean and prevent the oil (and the remaining tempura) from getting a burned flavor.
5. Serve immediately for the best flavor, but they can also be eaten cold.

Soba Noodles:

Ingredients
2 quarts (2 Liters) water + 1 cup cold water, separate
12 oz (340 g) dried soba (buckwheat) noodles (or any Asian thin noodle)

Directions:

Cooking the noodles:

1. Heat 2 quarts of water to a boil in a large pot over high heat. Add the noodles a small bundle at a time, stirring gently to separate. When the water returns to a full boil, add 1 cup of cold water. Repeat this twice. When the water returns to a full boil, check the noodles for doneness. You want to cook them until they are firm-tender. Do not overcook them.
2. Drain the noodles in a colander and rinse well under cold running water until the noodles are cool. This not only stops the cooking process, but also removes the starch from the noodles. This is an essential part of soba noodle making. Once the noodles are cool, drain them and cover them with a damp kitchen towel and set them aside allowing them to cool completely.

Chicken Pot Pie with Whole Wheat Pie Crust

I FORGOT THE CHICKEN! Honestly- take the chicken out and all you have is "pot pie" and how tempting does that sound? I couldn't believe I forgot it! It was a long day though... I was just happy to put the top on and pop it in the oven... and it was at that moment that I realized I was missing a "key" ingredient. Despite my "forgetfulness", it tasted grand... happy news for the vegetarian. A yummy pie with or without the chicken. :) I just made a regular pie crust and subbed white for wheat, but admittedly, the crust wasn't amazing. It was a little dry and crumbly- I had to add more water to get it to hold together at all... I think I just needed to find a good whole wheat recipe. Still good though.

Chicken Pot Pie (Betty Crocker)
1 package (10 oz) frozen peas and carrots (I peeled and thinly sliced potatoes, carrots, celery, and added some frozen peas instead if the frozen package.)
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion (Give me a break... do people really just chop up 1/3 cup and "reserve" the rest? Do a whole onion, I would sleep better if you did!)
1/2 tsp salt
1/2 tsp pepper
1 3/4 cup chicken broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey (You almost forgot too, didn't you? :)
Pastry for 9-inch Two-Crust Pie

1. Rinse frozen peas and carrots in cold water to separate; drain. (Or cut up all those veggies I mentioned above.)
2. Melt butter in 2-quart saucepan over medium heat. Stir in flour, onion, salt, and pepper (and all the veggies if you do it that way.) Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute, Stir in chicken (yes chicken!) and peas and carrots; remove from heat.
3. Heat oven to 425.
4. Make pastry. Roll two-thirds of the pasty unto 13-inch squares. Ease unto ungreased square pan (9x9x2 inches) (I just did mine in a pie dish and I doubled the recipe so I would have two pies.) Pour chicken mixture into pastry lined pan.
5. Roll remaining pastry 11 inch square. Cut out designs with 1 inch cookie cutter. Place square over chicken mixture. Arrange cutouts on pastry. Turn edges of pastry under and flute.
6. Bake about 35 minutes or until golden brown.

Cheesy Chicken Empanadas

Now here is a tasty little number! These are super easy to make and they tasted excellent! They make a great appetizer or meal. I made them on a day when I was grocery shopping and I just remembered to pick up the pre-made pie crust. I even cut corners by picking up a rotisserie chicken, so it ended up being a "no-fuss" meal. You can't help but love those. :)

Cheesy Chicken Empanadas (kraftrecipes.com)
2 cups shredded cooked chicken breasts
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/3 cup KRAFT SANDWICH SHOP Chipotle Flavored Reduced Fat Mayonnaise (This is probably not your pantry staple, so if that is that case, you can do what I did, and substitute sour cream and salsa. It gave it a great flavor.)
2 Tbsp. chopped fresh cilantro
1 egg
1 Tbsp. water
1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 tsp. chili powder

HEAT oven to 375ºF.
COMBINE first 4 ingredients. Whisk egg and water until well blended.
UNROLL pie crusts on lightly floured surface. Use rolling pin to roll each to 12-inch circle. Cut each crust into 8 (4-inch) circles with biscuit cutter, re-rolling dough as needed. Place on parchment-covered baking sheets. Spoon 2 Tbsp. chicken mixture onto center of each circle; brush edge with egg. Fold dough circles in half. Press tops lightly to remove excess air; seal edges with fork. Brush tops with remaining egg. Sprinkle with chili powder.
BAKE 15 min. or until golden brown.

Spinach-Stuffed Chicken Pockets

Man- I hope I am not too late for your Sunday dinner... if I am, put this one on next weeks menu! My sweet older sis, Jessica just sent me this recipe and picture. It sounds wonderful and I'm definitely going to give it a try! Here is what she had to say about (I have to post it because I think she is so funny and such a good writer:

"As you know, I am a faithful follower of your blog, and I love to get new ideas from you. The other night I made a dinner that was quite delicious. As you may have guessed, this caused quite a stir in my house, being somewhat of a rarity, so I felt inspired to take an actual photograph of my masterpiece. I humbly now submit it to you as a dinner that we all enjoyed immensely, raved over, and will probably never eat again, as I cannot seem to make the same thing twice. Except for spaghetti, which I can never get enough of and always make well, or so my friends tell me." :)

Spinach-Stuffed Chicken Pockets (From Jessica King)
(to give credit where credit is due, this started out as a recipe in Taste of Home's Simple & Delicious August/September 2010 issue, but I changed a few things, as I am wont to do)
2 cups fresh baby spinach
5-10 slices monterey jack cheese (it's what we had on hand--you could probably use mozzarella)
1 cup seasoned bread crumbs
4-6 boneless skinless chicken breast halves
2 eggs, beaten
pepper
garlic powder
kosher salt

Cut a pocket in the thickest part of each chicken breast; fill with a few leaves of spinach and a slice or two of cheese; sprinkle with kosher salt. Secure with toothpicks.
Place eggs in a shallow bowl. In another shallow bowl, combine the pepper, garlic powder, and bread crumbs. Dip chicken in egg, then coat with bread crumb mixture.
Coat a large skillet with olive oil cooking spray. Over medium heat, cook chicken in remaining oil for 6-8 minutes on each side or until a meat thermometer reads 170 degrees. Discard toothpicks before serving.

Curried Chicken Salad with Blackberries

Blackberries, I'm not finished with you! I had to throw them in one last thing before they went out of season. Doug LOVED this salad- it has a really strong taste and a lot of different flavors going on. It was not my cup of tea, so to speak. I guess I am a little too traditional sometimes- I have always preferred the "original" flavor... like with chips, or drinks, or what not. It is hard for me to branch out, but maybe it will be easier for you. You might just love this one like Doug. It was really pretty- I went nuts over the beautiful rusty color as you mix the curry and the mango chutney (which I didn't actually have- but now I can't remember what I cleverly substituted, and that might have been the problem. Hmmm.) It was the most beautiful color!

Curried Chicken Salad with Blackberries (Family Circle)
3 tablespoons olive oil
1 pound boneless, skinless chicken breasts
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup light mayonnaise
2 tablespoons mango chutney
1 tablespoons lemon juice
1-1/2 teaspoons curry powder
1/4 teaspoon ground ginger
1/4 cup raisins
1 celery rib, chopped
1 scallion, chopped
1-1/2 cups blackberries
1/2 cup roasted salted cashews

1. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Sauté for 5 minutes per side or until internal temperature registers 160 degrees F on an instant-read thermometer. Cool and cut into 1/2-inch pieces. 2. In large bowl, combine remaining 2 tablespoons olive oil, mayonnaise, mango chutney, lemon juice, curry powder and ginger. Stir in chicken, raisins, celery and scallion. Gently stir in berries. Refrigerate for at least 30 minutes. Just before serving, sprinkle with cashews.

Lemony Garlic Chicken Thighs

I was just going to use regular chicken breasts for this, but I was pleasantly surprised surprised how easy it is to pull the skins off chicken thighs. (That phrase probably doesn't belong in the same sentence with chicken skin, but whatever. :) They provide a flavorful meat that is pretty simple to prepare. (Not to mention they are pretty inexpensive- you can usually get them for around a dollar a pound.) I was skeptical about how they would work in a slow-cooker, but again I was "pleasantly surprised" that they held together nicely and this yummy blend of ingredients lent itself to a wonderful flavor and a delicious meal! It still sounds really good, but I didn't do the baby spinach and pasta- I didn't have them on hand and I ended up just doing a nice salad and rice with some of the drippings on top.

Slow Cooker Lemony Garlic Chicken Thighs (Family Circle Aug 2010)
8 Skinless Chicken Thigh
6 cloves Garlic Clove
1/3 cup Lemon Juice
1/3 cup Chicken Broth, Reduced Sodium
1 tbsp Cornstarch
1/4 tsp Salt
1/4 tsp Pepper, Black
2 1/2 cups Baby Spinach
1/2 of package Smart Taste Thin Spaghetti

place chicken thighs in slow cooker, top with smashed garlic cloves. In a small bowl, stir together 1 tbsp lemon zest,juice,and chicken broth, and pour half of it (about 1/3c) into slow cooker. Cover and cook 3 hours on high or 5 hours on low.Remove chicken thighs to a platter, keep warm, and discard the garlic cloves. Into remaining lemon juice mixture (from earlier) stir in cornstarch, salt and pepper. Whisk this into warm slow cooker with chopped packed (into 1 cup) spinach. Cook another 1/2 hr, meanwhile making pasta as directed. I added all things together back in slow cooker and stirred it all up! Enjoy!!

Chicken Milanese

OH SO GOOD! I saw Chef Anne Burrell making this on TV and I just knew I needed to give it a try. It is so exciting to me to serve a nice restaurant style meal that I made in my own home. This recipe reminded me a lot of the Tonkatsu (pork). It is a lot the same process, but I thought it was smart to season the meat ahead of time, and include Parmesan in the panko. It was so tender and delicious! You've gotta try this one!

Chicken Milanese (By Chef Anne Burrell)
1 cup all-purpose flour
2 eggs, beaten with 1 tablespoon of water
1 1/2 cups panko bread crumbs
1/2 cup grated Parmigiano-Reggiano
4 small organic chicken breasts, butterflied and lightly pounded to 1/4-inch thick
Kosher salt
Extra-virgin olive oil, for frying
1 tablespoon butter

Set up a standard breading procedure in 3 wide deep plates. Fill 1 with flour, 1 with the beaten eggs, and 1 with the panko and grated Parmigiano. Season the chicken breasts with salt. Using one hand for dry things and 1 hand for wet things, take each piece of chicken through the breading procedure: dredge lightly in the flour, then the egg wash and then through the bread crumbs. Lay the breaded chicken on a sheet tray and refrigerate for at least 1 hour.

Pour olive oil into a large saute pan until it reaches a thickness of about a half an inch - better a little more rather than a little less. Bring to a medium-high heat and add butter. Test the oil by flicking flour or bread crumbs into the oil. If it doesn't sizzle-WAIT! When the oil is hot, test it again by dipping the edge of a piece of chicken into the oil, the oil should gently sizzle. Cook the chicken in the oil in batches on both sides until it is a lovely golden brown color and is crispy, about 4 to 5 minutes. Do not crowd the pan or the chicken will become very greasy and soggy. When the chicken comes out of the oil lay it on paper towels to drain off the excess oil and sprinkle with salt. You can keep the chicken in a low oven to keep it warm while the rest of the chicken is cooking.

Orange Chicken... that wasn't actually orange :)

I am always hunting for crockpot recipes- I love how easy and delicious they are. I came across this one and I thought I would give it a try... HOWEVER I didn't have orange marmalade, so I had to use the blackberry jam I had on hand.... giving it a lack of "orange," but still a good flavor. If I were to try it out again though, I think I would use this recipe. It looks a bit more promising. This was still tasty though.

Orange Chicken in the Crockpot

• 3 pounds chicken parts (leg quarters, bone-in breast halves, etc.), skin removed
• 1/2 cup orange marmalade
• 1/2 cup orange juice
• 1/4 cup chicken broth
  
• 2 tablespoons cornstarch
• 2 tablespoons brown sugar, firmly packed
• 2 tablespoon lemon juice
• 1 teaspoon salt

Rinse chicken and pat dry; place in crockpot. Combine remaining ingredients in a bowl or 2-cup measure and pour over chicken. Cover and cook on low for 6 to 8 hours. (Mine was done in about 5-6.) Serve with hot cooked rice or noodles.