Tag Archives: chicken

Chicken Fricassee

Remember when I told you about my awesome new little recipe book from my friend? (See post here). I tried another recipe last night and it was a big hit…again!

Chicken Fricassee

  • 1/2 tablespoon olive oil
  • 1/2-1 onion (depending on the size)
  • 1/2 of a green pepper
  • few shakes of garlic salt
  • chicken tenders (I used about 6, you want about 2 chicken breasts)
  • 1 8 oz can of tomato sauce
  • 2 bottles of beer (any kind is fine)
  • potatoes (peeled and cut into large chunks)- I think I used about 8 medium size yellow potatoes, I will probably use a few less next time
  • green olives, as many as you want
I started by chopping up the onion and green pepper. (Actually, I peeled the potatoes first, cause it takes me FOREVER to peel potatoes if they are small). I then cooked the pepper and onion for a few minutes until the onion is translucent.
Then, I cut up the chicken tenders into thirds (because my were really large and I wanted them to cook evenly). I then added the chicken to the pot and cooked for about five minutes, or until the chicken was cooked through.
Next, I added the tomato sauce, the beer and the olives and cooked for another five minutes. I used the large green olives stuffed with pimento. Note: next time I will definitely slice up the olives first. Some bites had a little too much olive and some bites needed a small slice of olive.
After five minutes, I added the potatoes and brought the whole thing to a boil. I then covered the pot, reduced the heat to a good simmer and let the pot cook for 30 minutes.
While the potato and chicken mix was simmering, I cooked some quinoa to serve under the fricassee and boiled some corn to serve on the side. Yay for the first corn of the season!!!! I then served the fricassee over the quinoa with the corn on a separate side plate. It was delicious. Bf added a little pepper and I added a little salt and it was delicious!
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Pasta with chicken, artichokes, kalamata olives and tomato sauce

So after my big personal success last week, I was feeling confident about my ability to go with the flow in the kitchen. I was going out of town for the weekend, so before I left, I decided to use some of the ingredients I had sitting around the house. It was a gigantic, enormous success! If I do say so, I am very proud of myself! Not only was this dish amazing, but I made it up! You should definitely try it.

Pasta with lots of nummies

  • 1 box of pasta, around 14 ounces
  • 1 can of diced tomatoes, 14 ounces
  • about 12 ounces of tomato sauce
  • 1 box of frozen artichoke hearts
  • 1/2 cup of white wine
  • 15-20 kalamata olives, sliced in half
  • 1/2-1 onion, chopped
  • a few cloves of garlic, diced
  • 2 tablespoons of olive oil
  • 1.5-2 chicken breasts
I started by cooking the chopped chicken breast in olive oil until the pieces were browned and cooked through. I then removed the chicken to a plate and heated up the other tablespoon of olive oil in the pan.
I then added the onion and cooked for a minute or two before adding the artichoke hearts. I continued to cook the onion until it was just slightly browned. Oh, and about this time I started cooking the pasta.
I then added the garlic and cooked for about 30 seconds before adding the white wine. I then let the whole mix simmer for a few minutes in the wine.
I then added the tomatoes, sauce, olives, and chicken and let the whole thing simmer for another 5-10 minutes.
I then served the sauce over the pasta and boy was it delicious!!!

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My very own, made up risotto

This dish represents a big moment for me. It is the first dish that I have officially created all by myself. I’ve made lots of changes to many of the recipes I’ve posted, but the initial inspiration has always belonged to someone else. Essentially, bf and I were in the mood for risotto, I had chicken and broccoli and decided to man up (or woman up) and just make something new. The good news: it was good!!!! Not my best risotto, but tasty and a good culinary moment.

First,  started by chopping and steaming the broccoli for about five minutes.

Then, while the broccoli (1 head) was steaming, I chopped the chicken (about 1.5-2 breasts) and cooked it until it was browned and cooked through.

Then, I emptied the chicken onto a plate and added the chopped onion and garlic (about one small onion and a few cloves of garlic) and cooked in a tablespoon or two of olive until the onion is tender and translucent. I decided to cook the chicken in one pan and use the same pan because then when I added the veggies and later the liquid, I was able to keep the intense chicken flavor. Using my wooden spoon, I scraped the bottom, until the brown bits of heavenly deliciousness had come up into the food.

Next, I added the arborio rice (about a cup) and cooked for a minute before adding 1/2 cup of white wine. I also added about a tablespoon of dried thyme (or more). I cooked the rice until the wine was about absorbed. While I was preparing the chicken and the rice, I put 2 cups of chicken broth (because it’s all I had left) and a cup of water in a small pot. I brought the mix to a very gentle simmer. Once the wine was absorbed, I added the broth in 1/2 cup fulls and stirred until it was just about absorbed, then repeated.

When the rice was ready and the broth was all absorbed, I added the broccoli, chicken, and Parmesan cheese.

Finally, I served up two delicious bowls. I was quite pleased with myself for not blowing up the kitchen or destroying my taste buds. Yay!

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Apple Chicken Quesadillas

I find Mexican food to be extremely tricky. With the exception of guacamole, I can never get it right. Somehow it always lacks the flavor and punch of the dishes I order in a restaurant. But with this dinner, I have broken my streak of unbearably average Mexican food! These quesadillas are amazing! Seriously, they couldn’t be easier and both me and bf were shocked by how incredible they were. He even made the leftovers for lunch the next day. That’s right. He turned on the oven and made them. That’s a pretty impressive statement about the quality of these suckers. So everyone, try them and then thank Kristin for writing about them on her blog.

Apple Chicken Quesadillas

Adapted from Delightful Country Cookin’ 

2 medium tart apples, sliced and cut into pieces
1 cup or more diced cooked chicken breast
1 cup fresh or frozen corn, thawed
1 cup shredded cheddar (or more)
1/4 cup shredded Parmesan
1 fresh tomato, chopped
1/2 onion, chopped
1/4 t. salt
8 8-inch wheat tortillas

I started by mixing together all of the fruit, veggies and cheese.

Then bf helped by cutting up the chicken and cooking the pieces in a skillet until they are cooked through. I then added the chicken to the big bowl and mixed everything together.

Next, I laid out the tortillas and spooned some of the mix into each tortilla and then sprinkled a little more cheese onto the mix.

Then I folded over the tortilla and secured each one with a toothpick. We made five and baked them for about 10 minutes at 400 degrees, then flipped them over and baked for another 8-10 minutes depending on how crispy you want the tortillas. We saved the rest of the mix in the bowl and bf made them the next day.

When the tortillas were all crunch and the cheese was nice and melty, we scarfed these puppies down. A word of warning: these quesadillas don’t really lend themselves to eating with your hands. I definitely needed a fork and knife, but other than that, they were perfect!

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Mediterranean Chicken with Potatoes

This dinner was one of my recent attempts to avoid pasta. Based on the ingredients, I thought it would be absolutely delicious. It was good, but not quite as amazing as I expected. It also required a lot of cutting and prep. Finally, it was almost like….stew. Not that that’s a bad thing, it just wasn’t what I expected. This description doesn’t really give the recipe a fair shake. It was tasty, but if push comes to shove and I had to recommend a recipe, this probably wouldn’t be it. But if you are undeterred, here is the recipe and description.

Mediterranean Chicken with Potatoes

Adapted from Cooking Light

  • 4  teaspoons  minced garlic, divided
  • 1  tablespoon  olive oil
  • 1  teaspoon  salt, divided
  • 1/4  teaspoon  dried thyme
  • 1/2  teaspoon  black pepper, divided
  • 12  small red potatoes, halved (about 1 1/2 pounds)
  • Cooking spray
  • 2  pounds  skinless, boneless chicken breast, cut into bite-sized pieces
  • 1  cup  vertically sliced red onion
  • 3/4  cup  dry white wine
  • 3/4  cup  fat-free, less-sodium chicken broth (in retrospect I’d probably use only a dash)
  • 1/2  cup  chopped red bell pepper
  • 1/4  cup  pitted kalamata olives, halved
  • 2  cups  chopped plum tomato
  • 2  tablespoons  chopped fresh basil or some dried
  • 1  (14-ounce) can artichoke hearts, drained and quartered
  • 1/2  cup  (2 ounces) grated fresh Parmesan cheese
  • Thyme sprigs (optional)

First, I started by cutting up the potatoes into quarters, then tossing with two teaspoons of minced garlic, the salt, pepper dried thyme and olive oil. Then, I baked the potato mix at 400 on a rimmed baking sheet for 30 minutes. Because my potatoes were a little bigger than expected, I’d probably cut them smaller next time or bake them a little longer.

 

 

Bf was then nice enough to cut up the chicken for me into bite size pieces, which I cooked with a little cooking spray until they were browned and cooked through.

 

 

 

 

While the chicken was cooking, I chopped the red pepper and the red onion, and sliced the olives. I also cut up the tomatoes, the rest of the garlic and drained the artichoke hearts, which I put in a separate bowl (because they went into the pot at a later point).

 

 

 

When the chicken was done, I removed it to another bowl and added the sliced red onions to the pot. I cooked the red onion for a few minutes, or until it had started to brown and soften.

 

 

 

 

Next, I added the white wine and scraped up the browned bits on the bottom of the pan. I then let the wine simmered for a few minutes until it reduced by about 1/3.

 

 

 

 

This picture shows what the potatoes looked liked when they were done.

 

 

 

 

When the potatoes came out of the oven, I added them, the chicken, the red peppers, olives and the chicken broth to the pot. Then I let the mix cook for a few minutes.

 

 

 

 

After a few minutes, I added the artichoke hearts, tomatoes and last bits of garlic. I also included a little more salt and some dried basil. I let the whole pot cook for a few minutes to let the potatoes soften a bit.

 

 

 

 

I then served two bowls with a little pile of Parmesan cheese. As I’m looking at it, it actually looks pretty good. Maybe I’ll reconsider my prior recommendation…

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Creamy chicken and rice soup (with biscuits!)

Sunday nights are always very bittersweet for me. I love how relaxing and low key they are, but at the same time, I’m usually pretty bummed that the weekend is over. Weekends always seem to go so fast!!!! Add a storm that’s brewing with thunder and lightening and you have the perfect recipe for comfort soup. This recipe is a real winner. I cannot say enough about it. Bf even said “this is my new favorite”. While we frequently joke that he says that all the time, this time it was with complete seriousness! So you should definitely give it a try!

Creamy Chicken and Rice Soup

Adapted from Delightful Country Cookin’

1/2 large onion or 1 small onion, chopped
1 large carrot, sliced
1-2 celery rib (depending on size), chopped
2 T. margarine
1/2 cup flour
8 cups chicken broth
3 cups cooked brown rice
1 cup or a little more chopped cooked chicken breast
1/2 t. salt
1/4 t. pepper
1/4 t. poultry seasoning
1 cup evaporated milk

To begin the preparations, I started by cooking the rice. Now I must confess. I made a really silly mistake. I read the recipe as 3 cups rice rather than cooked rice. Which really doesn’t make much sense now that I think about it. But anyway, I have lots of extra rice. Stayed tuned to see what I do with it.

 

 

I also boiled two small chicken breasts and then cut them into bite size pieces.

 

 

 

 

I also, chopped up the carrots, celery and onion. I then cooked them with a little margarine until the veggies were tender.

 

 

 

 

Next, I added the flour and stirred a few times so that the flour would absorb the liquid.

 

 

 

 

I slowly added the chicken broth, a big pour at a time, stirred until the broth thickened, then repeated!

 

 

 

 

Then, I added the rice, chicken, salt, pepper, and poultry seasoning. I let the soup come to a boil and cook for about five minutes until the broth thickened again.

 

 

 

 

Next, I added the milk and stirred everything together.

 

 

 

 

 

Once the soup was heated through, I served it in bowls with….

 

 

 

 

 

biscuits! I must confess, I used a baking mix. But they turned out great and I really didn’t have time to do the soup and the biscuits from scratch. Either way it was a delicious dinner!

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Herbed Chicken with Sweet-Sour Fennel and Goat Cheese Polenta

This recipe was another great find from my recent Cooking Light Magazine. It is definitely a new favorite, for many reasons. First, it’s super healthy. You’ll see below. No butter, no cream, polenta are the only carbs, etc. Second, it’s unbelievably tasty. I am always skeptical of fennel. I love licorice. But the smell of licorice makes me nervous. I can’t really imagine what it would go well with in a savory meal. No worries here though, the fennel is delicious and sweet. And third and most important in my book on a busy weekday night, it took twenty minutes from the time I started until the time we sat down to eat……that’s right 20 minutes. Can’t beat that with….a stick or whatever they beat it with.

Chicken and Fennel

Adapted from Cooking Light Magazine

  • 1  fennel bulb
  • 2  teaspoons  extra-virgin olive oil
  • 4  (4-ounce) chicken cutlets
  • kosher salt
  • dried rosemary, crushed
  • freshly ground black pepper
  • 1/4  cup  dry white wine
  • 3/4  cup  fat-free, lower-sodium chicken broth
  • 1/4  cup  raisins
  • 2  teaspoons  red wine vinegar
  • 1  tablespoon  pine nuts, toasted

Goat Cheese Polenta

Adapted from Cooking Light Magazine

  • 2  cups  low-fat or non-fat milk (if you use non-fat add a tiny dab of butter)
  • 1  cup  water
  • 3/4  cup  instant dry polenta
  • 1/4  cup  goat cheese
  • 1/4  teaspoon  salt



I didn’t have chicken cutlets so bf was nice enough to slice up two big breasts for me. Then I sprinkled salt, pepper and rosemary on both sides. At this point, I also started simmering the milk, water, salt and butter. This picture isn’t loading right for some reason, so I apologize!

While I was sprinkling the stuff on the chicken, I heated up some olive oil and then cooked the strips for about 3 minutes per side. When the chicken was cooked through, I removed the strips onto a plate and left the juices in the skillet.

 

 

 

Next, I added the fennel I had previously sliced and sautéed for a minute or two. Then I added the wine, vinegar, broth and raisins and cooked the whole thing for about 5 minutes until the fennel was soft. (I forgot to take a picture of the end product).

 

 

 

Meanwhile, I added the polenta to the simmering milk and whisked everything together. I stirred every few minutes until the polenta was thick. I then turned off the heat and bf helped by stirring in the goat cheese until it was melted and blended. We put the top on the pot to keep it warm until the chicken was done.

 

 

Once the fennel was soft, I added the chicken, the toasted pine nuts and the sprigs of green from the top of then fennel. I let everything warm through and then it was all done.

 

 

 

 

This picture is how the meal looked when it was plated. So yummy!



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