Chipotle Turkey Chili with Apples and Cheddar

When I came across this recipe in my Rachael Ray magazine, I thought it sounded delish and knew I wanted to try it.  It was great.  And it's a great variation on your standard chili, so if you like to mix it up, this might be a great one to try.

Chipotle Turkey Chili with Apples and Cheddar ~ adapted slightly from Rachael Ray


2 tablespoons extra virgin olive oil (EVOO)
3/4 pound ground turkey
1 Tbsp pureed chipotles (click here for what to do with the rest of the can)
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon smoked sweet paprika
1 red onion, chopped
2 large cloves garlic, chopped
2 cans red beans, drained and rinsed
2 apples, divided
Juice of 1/2 lemon
2 bay leaves
3 tablespoon tomato paste (click here for what to do with the rest of the can)
2 cups chicken stock
1 cup apple cider
Shredded extra-sharp white cheddar cheese, pepitas (toasted pumpkin seeds) and tortilla chips, for serving

In a large dutch oven, heat EVOO and brown ground turkey.  Using a potato masher works really well to break up the meat.  Stir in chipotles, coriander, cumin, paprika, onion and garlic.  Cook until onion is softened.  Add in red beans, bay leaves, tomato paste, chicken stock, and apple cider and stir to combine. 

Now this is where it would have been helpful to read the directions thoroughly before charging ahead and making the recipe how I thought it should go together.  Rachael says to peel, core, and dice one of the apples and add it to the chili and reserve the other (just coring and chopping) to dress with lemon juice and serve as a garnish.  Pretty, right?  I didn't do that.  I peeled, cored, and diced both apples and put them in the soup.  Wasn't nearly as nice for presentation, but it still tasted good.  

After apple(s) is added, simmer until flavors meld, stirring occasionally about 20-30 minutes.

Serve with sharp cheddar cheese, pepitas, tortilla chips and chopped apples for serving.  

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap at Premeditated Leftovers
Miz Helen's Country Cottage Full Plate Thursday  

Cranberry Chicken Salad Sandwiches or Salads

This is another great way (especially in the summer) to use up some leftover cooked chicken.  I had the last bit of roasted chicken that needed using up and I made chicken salad salads with them.  Still having some leftover the following day, we had chicken salad sandwiches for lunch.  This recipe comes from my Mom....so of course, it totally reminds me of my Mom.  Are there any foods that every time you have them, you get warm fuzzys because of a special person it reminds you of?

Yes, chicken salad reminds me of my Mom, among many other more wonderful things.

The day we brought Peanut home from the hospital, my Mom came to the hospital and helped us get all checked out and then rushed to Costco, got a truckload of groceries (you think I'm kidding) and then came over to our house and proceeded to cook the afternoon away.  It makes me tear up just thinking about it.  It was just so comforting to know she was there--and knowing I wouldn't have to cook didn't hurt either.  I don't about Hubs (he puts on a brave face), but I was feeling pretty overwhelmed the day we brought Peanut home.  Of course, I was just two days postpartum, so that might have had something to do with it, but still.

My Mom made three full meals (main dishes, sides, and dessert) that were enough to feed a family of six each (mind you we were a family of 2.1--in terms of mouths to feed), so we had plenty of leftovers.  She also brought tons of snacks and goodies, so we seriously didn't have to cook for the rest of the week.   She also made us these sandwiches for lunch that afternoon.  She probably used the canned chicken from Costco (which I use to buy all the time, but alas, no more) so I hadn't made them in awhile, but having the leftover cooked chicken last week, I thought, why can't I make my own?  So I did....

Cranberry Chicken Salad Sandwiches or Salads ~ from my Mom

2 cups cooked chicken, shredded or small dice
3/4 cup sliced celery
2 green onions (whites and greens), sliced
1/2 cup dried cranberries
Mayonnaise
Salt and pepper

Mix all ingredients together, adding mayo, salt, and pepper to taste.  Serve over a bed of lettuce for a yummy, main dish salad, or on toasted sandwich bread with leaves of lettuce for extra crunch.  Enjoy!

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This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen  (Friday Potluck will be hosted at girlichef for the month of July)
Hearth 'n Soul Recipe Swap at A Moderate Life
La Bella Vita's Fresh Clean and Pure Friday 
Life As Mom Ultimate Recipe Swap
Miz Helen's Country Cottage Full Plate Thursday 
This Chick Cooks Recipe Swap

Chicken Dijon

I love this recipe.  It's one of those oldies but goodies--the kind you haven't made in a while and then wonder why the heck not.   It's easy, tastes great, and  I love that it doesn't have a can of cream of            soup in it.  It's all pantry ingredients--but not those pantry ingredients, you know?

Chicken Dijon

2 1/2 cups chicken stock
1 1/4 cups brown rice

2 Tbsp butter
3/4 cup diced onion
1 clove garlic, minced
2 Tbsp flour
1 3/4 cup chicken stock
2 Tbsp Dijon mustard
1 1/2 cups cooked diced/shredded chicken (I use my leftovers from the roasted chicken)
1 1/2 Tbsp fresh parsley, minced (you can use dried too, fresh just packs more flavor)
Salt and pepper

In a stock pot, bring 2 1/2 cups chicken stock to a boil and stir in brown rice.   Return to a boil and cover pan, reducing heat to a simmer.  Cook for about 1 hour or until rice in cooked through. 

When rice is nearly finished cooking, start sauce. 

In a large sauce pan, melt butter and cook onions until tender.  Add in garlic and cook until fragrant.  Sprinkle in flour and heat for about two minutes.  Add in stock, stirring to combine.  Once sauce has thickened, stir in Dijon mustard, chicken, and parsley.  Heat through and season with salt and pepper to taste.  Serve over rice and additional parsley for garnish, if desired. 

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap  
Miz Helen's Country Cottage Full Plate Thursday 

Tried It & Loved It: Chicken Tortilla Soup

I used to make a taco soup with shredded chicken and it was so good and so easy.  I would still be making it, but it calls for a packet of taco seasoning and a packet of ranch seasoning for the flavors--and we all know I am not crazy about processed foods.  At least whenever and where ever I can avoid it.  So avoid it I have--I just haven't made that kind of soup in quite some time.  The Pioneer Woman had a recipe for Chicken Tortilla Soup back in January and I knew I wanted to try it.  Of course, I can never follow a recipe to a tee, so I switched it up for ingredients I had on hand--although I am sure hers would be just perfect if followed correctly!

Chicken Tortilla Soup ~ adapted from Ree, The Pioneer Woman

1 Tablespoon Olive Oil
1 cup Diced Onion
½ cup Diced Green Bell Pepper
3 cloves Garlic, Minced
1-½ teaspoon Cumin
1 teaspoon Chili Powder
½ teaspoon Salt
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies (I used the house brand tomatoes with green chilies)
6 cups Chicken Stock
3 Tablespoons Tomato Paste
2 cans (15 Oz. Can) Black Beans, Drained (about 3 cups beans)
2 cups cooked, shredded chicken (I used leftovers from the roasted sticky chicken I make)

In a large stockpot, heat olive oil over medium high heat.  Saute green pepper and onion until both are tender.   Add in garlic, cumin, chili powder and salt and heat through until fragrant.  Stir in Rotel, chicken stock, tomato paste, black beans, and shredded chicken.  Bring to a bubble and then reduce heat and simmer for about 20 minutes.  Serve with sour cream, shredded cheese, guacamole, and chopped cilantro for garnish. 

Tried It & Loved It: Roasted Sticky Chicken

In trying to incorporate more whole foods in our meals, I have also been jumping into the world of organic meat.  But it is expensive!  That is why we bought a quarter of a beef--it's grass finished and way less expensive than buying it from the local grocery store.  Pastured chickens are best (and the most expensive), but organic chickens are still better than your standard commercially raised.  Just watch Food Inc. if you don't believe me.  Like commercially raised chicken, organic is more expensive if you are buying the bird already cut up, so I opt for whole chickens to save money.  But because I am not ready to hack into a raw chicken just yet (although I hear it's easy), I buy whole organic chickens whenever I can find them on sale.  It's like getting a rotisserie chicken for less--of course if you are buying organic, that just blows that theory out of the water.

We usually eat some of the chicken for the main portion of the meal for the first night and then use the leftovers for things like White Enchiladas, Blanco Chili, or Chicken Pad Thai,  See the recipes link at the top for other recipes using cooked chicken.  

The easiest way I have found to cook a whole chicken is using the slow cooker.  Simply season it up, place it in the slow cooker for 8 to 10 hours and it's done.  

And if you have a really sweet husband, he will de-bone all the meat for you.
   
Spoiled, aren't I? 

Roasted Sticky Chicken ~ from Kelly at Faithful Provisions

4 tsp salt
2 tsp paprika
1 tsp cayenne (red) pepper
1 tsp onion powder
1 tsp thyme
½ tsp garlic powder
1 tsp black pepper
1 large roasting chicken, as big as you can find
1 cup onion, chopped

Rinse chicken, pull out any extra special lovelies left in the cavity and pat dry.  Mix together all the spices and rub over the entire chicken.  Put chopped onion inside chicken cavity and place chicken in slow cooker on low (8~10 hours) and cook until juices run clear. 

Blanco Chili

I have been wanting to try a white chili for some time.  Plus, I had some cooked up great northern beans sitting in my freezer that really needed to be used.  This past week I finally did it, and I am wondering why I waited so long?

Hubs was very impressed.  He asked where I got the recipe from and I told him I didn't have one.  I glanced at a couple different recipes several weeks ago, but this recipe was entirely my own creation.  Not bad, if I do say so myself--and Hubby thought so too.  ;)

Blanco Chili

2 Tbsp olive oil (you could use butter too)
1 cup chopped onion
2 Tbsp flour
2 cloves garlic, minced
2 cans (or about 3 cups) great northern beans
1 1/2 cups cooked turkey, chopped (chicken would be just fine)
6 cups turkey stock (again, chicken works too....just using up Thanksgiving leftovers from the freezer)
1 4 oz. can diced chilies
1 1/2 tsp cumin
3/4 tsp ground coriander
Salt and pepper, to taste

Sour cream and chopped cilantro for garnish--avocado and monteray jack cheese would be wonderful as well!

In a large stockpot over medium high heat, saute onions in olive oil.  When onions are tender, add in garlic and flour and cook for 1-2 minutes.  Add in stock and heat through.  Stir in remaining ingredients and simmer for about 15-20 minutes, stirring occasionally.  Soup should be nice and thick when ready to serve.  


This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Finding Joy in My Kitchen's Countdown to 2011
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap  
Life As Mom's Ultimate Recipe Swap

Stockpiling Moms Great Recipe Swap

Turkey Rice Soup

This a great way to use some of those turkey leftovers.  I am sure there are a lot of those out there.  I divided the rest of our turkey up last night, putting most of it in the freezer, but saving some for our White Enchiladas later this week.  And while getting 7 + meals out of one bird is nice (plus about 10 quarts of turkey stock), I am ready for some variation.  Combine that with the fact that our temps haven't been above freezing in over a week--well, this soup is just what the doctor ordered.

  





















Turkey Rice Soup

1/2 pound butter (2 sticks, yes, I know....but it's way better for than the other stuff)
1 1/2 cups chopped carrots
1 1/2 cups chopped celery
1 1/2 cups chopped onion
1 cup flour
2 1/2 quarts (10 cups) turkey stock or chicken stock
2 cups cooked turkey, shredded or chopped
1 cup cooked rice
1 cup cream
Salt and Pepper

In a large stockpot, melt butter over medium heat and saute carrots, celery, onion until tender.  Add in flour.  Allow flour to cook for a minute or two and add in the turkey/chicken stock.  Stir to incorporate completely.  When the broth starts to thicken, add in the turkey and rice and season with salt and pepper to taste.  Turn down the heat and allow the soup to simmer for about 30 minutes, while stirring occasionally.




This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap  
Kelly the Kitchen Kop's Real Food Wednesday
Life As Mom Ultimate Recipe Swap

Chicken Pesto Pizza

I had seen the idea for this recipe in a magazine or online or on TV within that last couple weeks.  But I couldn't possibly make it easy on myself and write the recipe down or at least where I could go find it, so I had to wing it.  It wasn't hard and I think the pizza had a great mix of flavors, but I thought it was a little dry.   

Just sayin--I know we typically only show our wonderful successes in the recipe blog world, but there is always room to improve our cooking and techniques--our craft so to speak--and I could always use some constructive feedback! 

I think the next time I do it (there will be a next time--it was good enough to attempt again!) I will add in some cream to the pesto to make it a creamy pesto sauce--plus it will add an extra layer of flavor...and calories.  But you could also go for the red rather than the white--tomatoes and basil are always good too or you could add a drizzle of extra virgin olive oil...decisions, decisions.

But in case I didn't completely scare you all off and you still wanted to give it a go, here it is....

Chicken Pesto Pizza

1 pizza crust (I did whole wheat)


2/3 cup pesto
1/3 cup cream or pizza sauce (I will be doing this next time!)
1 1/2 cups cooked chicken, cubed or shredded
1/3 cup sun dried tomatoes packed in oil, sliced (tip:  the jar from Costco is really inexpensive and they come already julianned--is that a word?)
1/2 cup artichoke hearts, coarsely chopped
1 1/2 cups mozzarella cheese, grated


Heat oven to 350 degrees.  Spread pizza crust in pan or baking stone.   Mix pesto and cream or pizza sauce and spread evenly over the dough.  Layer chicken, sun dried tomatoes, artichoke hearts, and cheese evenly over sauce.  Bake for about 15-20 minutes or until pizza is cooked through. 

 


This recipe/kitchen tip is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap 



What do you think?  What should I do differently next time? 

Cajun Jambalaya Soup

When I used to go to work everyday, I brought a lunch from home about 95 % of the time, as it saved lots and lots of money.  One day though, I didn't bring a lunch and decided to get some of the soup from Safeway's deli--their Signature Cafe Soups.  That is when I was introduced to their Cajun Style Jambalaya Soup--and we've been close friends ever since.  In fact, when I learned their soup rotation and what days the jambalaya soup was served, I may or may not have conveniently "forgot" my lunch so I had a legitimate excuse to buy a cup bowl of that deliciousness.  What was really funny is that I was talking to my Dad one day and we figured out that we both shared the same obsession with this soup!  He would always go pick some up from the Safeway by his job to scarf down as well!

Anyhow, fast forward several years.....A few months back during a moment of weakness, I bought a container of the soup to bring home.  (If you are new here, I don't normally do convenience foods--they are too expensive!)   As I was a rinsing the container to put in the recycle bin (and in a rare moment of brilliance) I jotted down the ingredients from the container.  I promised myself that I would try to come up with a recipe for a homemade batch and I finally got around to trying it out!  In my humble opinion (ha, ha), I think it tastes just like the one from the deli, but without all the extra additives.  Please, please give it a try...you won't be disappointed!

This one is for you, Dad...I'll have to make some one of the next times we see you.

Cajun Jambalaya Soup - inspired from Safeway's Signature Soup


1 Tbsp extra virgin olive oil
1 lb. Italian sausage links, sliced about 1/4 inch thick
1 cup diced onion
1 green bell pepper, diced
3-4 ribs, celery, sliced
2-3 cloves garlic, minced
1/3 cup butter
2/3 cup flour (I used all purpose--shame, shame, I know!)
2 1/2 quarts chicken stock (that's 10 cups for those people out there like me who have to Google a conversion every time because they don't remember)
1 cup white rice
1 lb. diced ham
2 Tbsp. tomato paste (see my tip for what to do with the rest of the can)
3/4 tsp. paprika
1 bay leaf
1/2 tsp. oregano
1/4 tsp. black pepper
1/2-3/4 tsp liquid smoke (add it to taste)
1/2 (or to taste) pepper sauce (I used Tabasco)

In a dutch oven over medium to high heat, saute sausage in olive oil until browned and fully cooked.  Add in onion, bell pepper, celery,  and garlic and saute until onion is translucent.  Add in butter, and once melted, stir in flour.  You will have a big pasty mess--but don't worry.  Pour in chicken stock and mix thoroughly.  Once the stock has heated completely (it doesn't need to boil) add in remaining ingredients, stirring to make sure sure rice doesn't stick to the bottom of pan.  Simmer over medium low heat, stirring occasionally for about an hour.  Soup should thicken and the rice should be completely cooked.  Enjoy!

Note:  I didn't add in any salt because with the sausage, ham, and chicken stock I didn't really think there was a need--but if for some reason yours needs some, add some!  :)  You could also use cooked rice instead of adding in uncooked rice--I would do about 2 cups cooked.  Last, I think chicken or shrimp would be fabulous additions to this as well.  Yum!

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap  
It's a Keeper Thursdays
Life As Mom Ultimate Recipe Swap

Chicken Pad Thai

I mentioned last week my new subscription to Taste of Home magazine, and I am loving some of the recipes!   I adapted another recipe and I think this one is just as good as last week's, if not better.  But they are both so different, I can't really decide.  Either way, this one is another keeper and I will definitely be making it again!

The original recipe called for shrimp, also adding in some fish sauce, which I think would be fabulous--I love me some shrimp!  But chicken was in the budget this week, so chicken it was!

 Chicken Pad Thai - adapted from Taste of Home's Shrimp Pad Thai, August & September 2010

4 oz. rice noodles
1 cooked chicken breast, cubed or shredded
2 tsp. sesame oil
1/2 cup chopped onion
1 garlic clove, minced
1 egg, beaten
1/3 cup rice vinegar
1/4 cup sugar (I used dehydrated cane juice)
1/4 cup soy sauce
1/4 cup peanut butter
1 tbsp. chili sauce (I used Sriracha Hot Chili Sauce)
3 cups shredded cabbage
4 green onions, thinly sliced (both greens and whites)
Salted Peanuts
Fresh cilantro, chopped

Cook rice noodles following package instructions. Over medium heat, in a large skillet, saute onion until tender.  Add garlic and cook until fragrant.  Add beaten egg and saute until egg is fully cooked.  Add in vinegar, sugar, soy sauce and peanut butter.  Cook until a creamy sauce has formed.  Mix in cabbage, green onions, chicken, and cooked noodles and heat through.  Serve with peanuts and chopped cilantro for garnish. 


This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap  
Life As Mom Ultimate Recipe Swap

Southwest Chicken with Black Beans

This is a super easy recipe and oh, so good! I usually use chicken breasts, but I had found some chicken drumsticks on sale a while back and decided just to go ahead and use those instead.

Southwest Chicken with Black Beans

3 cups cooked black beans (I soak and cook mine in big batches and freeze like Gayle does, or you can use two cans black beans, rinsed)
1/2 cup chopped onion
3 Tbsp. olive oil
1/3 cup chopped fresh cilantro
1/2 cup salsa
1 tsp. ground cumin
1 Tbsp. red wine vinegar
Salt and Pepper to taste
Pinch of Cayenne
Paprika

4 chicken breasts or 6-8 chicken drumsticks

Spray a 9 x 13 casserole liberally with cooking spray, set aside.  In a separate bowl, mix black beans, onion, olive oil, cilantro, salsa, cumin, and red wine vinegar.  Add salt, pepper, and cayenne pepper to taste.  Spread in an even layer in prepared casserole dish.  Season chicken with salt, pepper and paprika and lay chicken on top of black bean mixture, spaced as evenly as possible.  Cover with foil and bake at 350 degrees for 30-40 minutes or until thermometer inserted in chicken reads 165 degrees or until juices run clear from the chicken. 

I served our chicken with the black beans and Spanish rice. 


This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap
Two For Tuesdays Recipe Swap 

Chicken Curry Pineapple Salad

Let me just start by saying that I don't generally care for curry.  It's like wine for me, I always try it when it's served, thinking that maybe this time I will like it, and I try it and I don't.  But for some reason, I big, pink, fluffy hearts love this salad.  I think it's because the curry isn't overpowering and that is definitely a good thing for me. 

I first had this salad at the most wonderful bridal shower I have ever been too--and it was for me.  My mom's best friend, who sadly, is no longer with us, threw me the most beautiful shower before DH and I were married six years ago.  She was a wonderful woman, a wonderful best friend to my mom, and a wonderful first boss to have.  (I worked at her gift shop all through high school--I know, what a great first job to have!)  I would have liked to call her my aunt--in fact, I sometimes did.

  
(at the shower with my mom's best friend--the picture quality is not the best, these were scanned from my scrapbook)

She paid enormous attention to detail at the shower draping pink tulle every place she could (it was all about the pink for me) and she served the most delicious buffet EVER.  This salad was served on croissants to make these wonderful chicken salad sandwiches. 

(notice the tray of sandwiches, the pink tulle, the glass dishes, the pink roses, the pink punch, the list goes on and on....)

I made this salad the other night and was reminded again at how simply yummy it is.  I hope you get to try it out!

Chicken Curry Pineapple Salad

1 20 oz can tidbit pineapple, drained (or you can use chunk and tidbit it yourself, like I did)
1/4 cup slivered almonds
1 3 oz. package oriental chicken soup mix (like Top Ramen)
3-4 cups cooked, cubed chicken
1 6 oz. can drained, sliced and chopped water chestnuts
1/2 cup chopped red pepper
1/4 cup thinly sliced green onions
1/3 cup sour cream
1/3 cup mayo
2 Tbsp Major Grey Chutney (you can find this in the condiments aisle at your grocer)
2 Tbsp lemon juice
1 tsp Dijon Mustard
1 1/2 tsp curry powder (if you like curry, by all means, bump up the flavor more, if you so desire)
1/8 tsp cayenne pepper (or more if you like kick)

Spread almonds in shallow pan.  Toast at 350 degrees for about 8 minutes.  Remove from oven and let cool.

Cook oriental noodles and drain from water (I don't cook these all the way-they'll soak up moisture from the dressing, so I leave them a little firm) and toss with seasoning packet.  When cool, add pineapple, chicken, water chestnuts, red pepper, and green onions. Mix together.

In a separate bowl, combine mayo, sour cream, chutney, lemon juice, curry, mustard, and cayenne.  Blend well.  Add dressing to noodle mix, toss gently, but well.  Add almonds just prior to serving.  Serves 4. 

You can serve this just as a salad, or on sliced croissants to make yummy sandwiches.


This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap
Life as Mom Ultimate Recipe Swap

Coconut Chicken & Rice

I am always on the look out for new chicken recipes, so when I found this recipe from Rachael Ray, I knew I had to try it.  Of course I improvised and adapted the recipe for our family, so I can sort of claim it as my own.  Sort of.  But it was definitely inspired by Ms. Ray and she always encourages improvisation, so that's just what I did.

 



























Coconut Chicken & Rice (inspired by Rachael Ray's Coconut Chicken Cutlets)

2 cups rice, white or brown (cook in rice cooker or according to package directions)

2 chicken breasts (sliced in half, so you have four "thin" breasts), slightly pounded
Salt and pepper
3/4 cup flour
1 egg
1/2 cup breadcrumbs
1/2 cup grated unsweetened coconut
1 to 2 tablespoons extra virgin olive oil

3/4 cup apricot/pineapple preserves (RR's recipe calls for pineapple preserves.  I searched high and low here in Smalltown to find nada--I found them online, but I wasn't about to pay for shipping too!  This way turned out just as well.)
1 can diced chilies (4 oz.)
1 to 2 tablespoon rice wine vinegar
1 to 2 tablespoons chicken stock

2 scallions, whites and greens sliced

Sprinkle salt and pepper on each side of each halved and pounded chicken breast. 

Have 3 dishes for coating the chicken.  One for flour, one for the beaten egg (also include a splash of water to thin it down), and the last dish for the breadcrumb and coconut mixture, which should be mixed evenly. 

Heat the EVOO in a large skillet over medium heat.  Coat each piece of chicken first in flour, then in egg, then in the breadcrumb and coconut mixture.  Pan fry until deep golden in color on each side, until thermometer reads 165 degrees or until chicken is no longer pink and juices run clear. 

In a seperate pan, over medium heat, stir together preserves, chilies, vinegar, and chicken stock.  Reduce until thickened, about 5 minutes.* 

Serve the chicken over rice, drizzling the sauce on top.  Sprinkle green onions for garnish.  We had a green salad for a complete meal.

*My husband is a saucy guy, so you may prefer to make a larger amount of the sauce for drizzling. 



This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap   

Buffalo Chicken Calzone with Blue Cheese Dipping Sauce

I was ironing DH's work clothes one morning and I had the Food Network on...and this recipe came on and I thought, gosh, THAT sounds good.  So this recipe is inspired by that.  I changed it up a little after reading the recipe and reading the reviews of it.  A lot of the reviews came back not so good, but I knew it was a good mix of flavors and recipes nonetheless, so I went with it.

First, I made my standard bread recipe in the bread maker.  The original calls for a tube of refrigerated dough, but this is so much better...and better for you--no preservatives!

Heat oven to 400 degrees. 

For the calzone filling:
 
2 cups diced/shredded cooked chicken (the org. called for raw chicken--that concerned me)
1 cup mozzarella cheese, shredded
1/4-1/3 cup cayenne pepper sauce, such as Frank's (to taste, depending on how hot you like it)
1 tablespoon olive oil
2 tablespoons grated Parmesan

Mix together cooked chicken, shredded cheese, and pepper sauce.  Roll out dough on flat surface and cut into 4-5 inch rounds.  Place 1-2 tablespoons filling on one half of each round and seal closed pressing dough together.  Brush with olive oil and sprinkle Parmesan cheese on top. Make sure to slice a hole in the calzones to let steam escape.  Place on baking sheet/pizza stone and bake for 15-20 minutes.

For the Dip:

1 cup sour cream
1/3 cup blue cheese
2 Tbsp chives, chopped

Mix sour cream and blue cheese together, top with chives and serve along side calzones.  These make a great appetizer, but you can serve with a green salad and they make a great dinner too!

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap 

Homemade Enchilada Sauce

The ladies fellowship from our church in Hometown did the Apples of Gold bible study, which I attended several years ago.  The whole study is based on Titus 2 where Paul encourages the older generations teaching the younger generations to lead godly lives.  Part of the study was a cooking portion and the older women taught the younger women of the group about cooking and opening your home to others.  Our study did not follow all of the recipes of the book, as our church paid for the ministry for all of those who attended, so a conscientious effort was made to keep costs down.  This was one of the recipes that was prepared for us--and I have made it again and again.  It's that good.

But really, do I share any recipes that are just plain terrible?

No--but that's just my opinion.  Of course, this does take a little extra time, but it is well worth it, and probably much more cost effective--and I can pronounce all the ingredients too.  And that's always nice.  :)






























Homemade Enchilada Sauce

1 Tbsp olive oil
1 medium onion, minced (about 1 cup)
3 medium garlic cloves, minced
3 Tbsp chili powder
2 tsp ground coriander
2 tsp cumin
1/2 tsp salt
2 tsp sugar (I never include it and it still tastes great!)
1 16 oz can diced tomatoes (drained)
1 8 oz can tomato sauce
1 8 oz can Mexican style tomato sauce (a lot of times I don't have this, so I use a 14 1/2 oz. can of tomato sauce and add some canned chilies)

Heat oil in sauce pan over medium high heat until hot (not smoking), about 2 minutes.  Add onion and cook stirring occassionally until softened and beginning to brown (about 5 minutes).  Add garlic, chili powder, coriander, cumin, salt, and sugar.  Cook, stirring constantly until fragrant, about 30 seconds.

Add tomatoes and tomato sauce.  Stir to mix and then put in a food processor to puree. 

Pour a little of the sauce on the bottom of your baking dish before adding enchiladas.  Place enchiladas in dish and pour the rest of the sauce on top.  Top with cheese and heat through in oven. 

Enjoy!

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap 
Life As Mom Ultimate Recipe Swap 

&

Asian Chicken Salad with Homemade Asian Dressing

I made this for dinner several weeks ago and it was just plain yum!  The salad dressing recipe is yet another from the cooking classes that my mom used to attend and it is simply, aaaa-mazing. 

Asian Dressing

3/4 c granulated sugar
2/3 c rice vinegar
1 1/2 tsp kosher salt (I used sea salt, it was fine)
2 cloves garlic
2 Tbsp soy sauce
1 Tbsp hoisin sauce (can find in the Asian food section of your supermarket, it also referred to as plum sauce)
1 1/2 tsp course ground pepper
1/4 to 1/2 tsp cayenne pepper
2 Tbsp sesame oil
1 1/2 c peanut or vegetable oil

In food processor using metal blade, drop whole garlic through feed tube with machine running.  Add all ingredients except oil, pulse to blend.  With machine running, slowly pour oil through feed tube until emulsified into dressing.  Store in refrigerator up to one month.   Remove from refrigerator prior to use; whisk or stir before serving.   Makes about 2 cups.

Salad

Romaine lettuce
Green onions
Cubed, cooked chicken
Mandarin oranges
Chinese noodles
Toasted, slivered almonds

Toss and serve with dressing on the side.  Enjoy!

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap  
Life As Mom Ultimate Recipe Swap
 

Sweet & Sour Pork and Pineapple Stir-Fry

I've been trying to find some new pork recipes to try.  For a number of reasons...it seems like we eat a LOT of chicken and pork is often times a lot less expensive.  You know it is the other white meat. 

I made this stir fry for DH's folks when they were here last week and I did change some things around.  The original recipe called for fresh pineapple, and while I *heart* fresh pineapple, this is hardly the season for good ones and it's expensive this time of year.  So I used canned pineapple chunks--I know, I live on the edge.

Also it called for sugar snap peas, and I love those too, but they were pushing $5/lb and they were all limp at the store, so I decided not to waste my money and I substituted green pepper.  (As I am typing this, I suppose I could have used frozen snap peas--can you buy those frozen?--so that may have worked too)

So really this is just the "Jackie version" of this yummy, new, will definitely make again, recipe.
 
1 lb pork, cubed
1/2 tsp salt
2 1/2 Tbsp of cornstarch, divided
2 green bell peppers
1 medium onion (I used yellow, but it called for red and that would definitely be prettier)
1 can pineapple chunks, drained, juice reserved
5 Tbsp soy sauce
4 Tbsp rice vinegar
1/2 cup apricot/pineapple preserves
1 Tbsp vegetable oil


5 cups Cooked Rice

Heat oil in nonstick skillet over medium high heat.  Dice bell peppers and red onion in 1/2 thick wedges. Toss cubed pork with salt and 2 Tbsp of cornstarch and add to skillet.  Once the pork is browned on one side, add bell pepper and onion and cook until pork is finished and onion starts to brown.  Add pineapple chunks and warm through.

In a separate bowl, whisk together soy sauce, vinegar, remaining cornstarch and preserves.  Add to skillet and cook until thickened.  I thought more sauce was needed so I added about half of the juice from the can of pineapple.  It stretched the sauce a little further and added some more flavor. 

Serve over cooked rice.  Enjoy!

This recipe is linked to:



Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap

White Enchiladas

These are so so so good.  It's a good one to impress...in fact I made this dish for DH when he and I were dating. 

Did I mention we are now married?

However, once again, I cannot take credit for this recipe, as this is another from the cooking classes that my mom and her best friend used to attend.  This is also an excellent way to use your turkey leftovers (or chicken, if you have them).

2 to 3 cups cooked chicken or turkey
4 oz. cream cheese
1/4 cup minced onion
1 cup Jack cheese, shredded
1/2 bottle green taco sauce (you can use green salsa too)
1/2 tsp seasoning salt
1 small can sliced black olives (optional)
1 tomato, diced

1 dozen corn tortillas

Combine all above ingredients (excluding tortillas) for filling.  Soften tortillas in wet paper towels in the microwave.  *If you prefer, they can be fried in oil to soften.  Place about 1/4 cup filling on one edge of tortillas and roll.  Place in shallow pan, seam side down.  Can freeze to this point.  (If frozen, thaw and continue.)

4 Tbsp butter
1/4 cup flour
2 cups chicken broth
1 cup sour cream
1 (4 oz.) can chopped chilies
1 cup Jack cheese, shredded

Melt butter and blend in flour.  Add chicken broth all at once and stir until mixture bubbles and thickens.  Stir in sour cream and chilies, heat through but do not boil.   Pour sauce over tortillas and top with Jack cheese.  Bake at 350 degrees for approximately 30 minutes or until heated through.

Serve with guacamole, salsa, sour cream, and chopped cilantro.

*I never do this.  In fact, often times I don't even roll the enchiladas (even after softening in the micro, my shells usually crack and it drives me nuts).  Frying them is just too much trouble and this recipe isn't low calorie as it is.  SO, I usually make a "lasagna" starting will a layer of tortillas on the bottom of a glass baking dish, layering half the filling, another layer of tortillas, the rest of the filling and finish with a final layer of tortillas.  Then top with the sauce and cheese.   It still tastes just as good.  :)

This recipe is linked to Grocery Cart Challenge Recipe Swap and Tasty Tuesday and Life As Mom Ultimate Recipe Swap.   And come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Le Creuset.

Pasta & Chicken Toss

I have been making this pasta dish for a couple years now and it never seems to disappoint.  I always seem to most of the ingredients on hand, but you can also substitute and prepare to your liking and also to what you have on hand.

1 pound pasta (I used penne)

1 Tbsp EVOO
1 medium onion, diced
2 boneless, skinless chicken breasts, diced
2 garlic cloves, minced
1/2 cup sun dried tomatoes packed in oil (mine come sliced, if not, you will want to slice them)*
1 cup artichoke hearts, sliced (mine were packed in oil, but you can use whatever you prefer)*
1 cup chicken stock

1 cup Parmesan cheese, divided
3 Tbsp fresh basil, chiffonade chopped (you can use dried as well, but I really think fresh makes this)

Heat lightly salted water to boiling, and cook pasta al dente. Reserve 1 cup pasta cooking water. 

Heat olive oil in large sauce pan and saute onions until soft, about 10 minutes.  Add chicken and nearly cook through.  Add salt and pepper to taste.  Add garlic, sun dried tomatoes, artichoke hearts, and chicken stock and heat until chicken is fully cooked.  Add cooked pasta and half of the Parmesan cheese and 2 tablespoons of the fresh basil.  If there is not enough "sauce," add pasta water to desired consistency.  Serve with additional cheese and basil on top.  Enjoy!

*I purchase both my sun dried tomatoes and artichoke hearts at Costco.  They both come in large jars: sun dried tomatoes-32 ounces; artichoke hearts-65 ounces. They both keep in the refrigerator for at least 4-5 months, if not longer.  You can't beat the price, as they each run around $7.00 to $8.00.


This is linked to Finding Joy in My Kitchen's Countdown to 2011: Main Dishes.  

Chicken Parm Meatballs and Spaghetti

This is what was for dinner last night:

It was really good, but I guess I need to remind myself that I need to read through the recipe before making it. I read through it when I decided to make it last week, but I didn't realize that these were separate entrees.  I thought they were served together, not along side each other.  No big deal though--it was very tasty.   And once again, the fresh basil stole the show.  Yum!