Tailgate with Garlic Parmesan Wings

 
The best time of year is right around the corner friends.  Fall/Autumn is amazing for a plethora of reasons.  It brings us crisp cool weather, delicious soups and stews to warm our souls, the smell of leaves and football.  I could go on and on, as it’s my favorite season.

These wings are the perfect snack for your crew while they cheer on their favorite team during football season.  They’re actually great for anytime but football is here and wings and football go together so well.  I hope you enjoy as much as we did!

I bought a big package of wings on sale and decided I’d make a first attempt to make a mouth-watering coating so we could have homemade wings.  This is a much more cost efficient option than eating out. My husband and I both love Garlic Parmesan so that is what I chose to try out.   They turned out better than I expected.  My husband usually likes his wings fried vs. baked and well done.
I took a chance by baking them and just left them in a little longer to get the crispiness to his liking.  I also cut up celery and carrots into sticks and served with an individual bowl of ranch dressing.  He loved them!

Ingredients

• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 /2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt
• 2 1/2 pounds chicken wings
• 4 tablespoons butter, melted
• 2 tablespoons dried basil
• 2 garlic cloves, finely minced
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon seasoning salt (I used Emeril’s Original Essence but Lawry’s would work)

Instructions

1. Preheat oven to 425F. In a small bowl, mix together the oregano, garlic powder, onion powder, cumin and salt. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.
2. Bake the chicken wings for 30-40 minutes or until skin is golden brown. (I left them in for about 50 minutes for extra crispy.) I flipped them half way through so that both sides get crispy. While the chicken is baking, mix together the butter, dried basil, garlic, Parmesan cheese and seasoning salt.
3. When the chicken is cooked through, toss the wings with the garlic/cheese/butter sauce. Serve with the blue cheese or ranch dressing.

Mexican Pasta Bake

Spring has definitely arrived!  The DFW area was hit by a couple of tornadoes yesterday.  The sirens started going off just after lunch while we were at work.  We took shelter in the bathrooms at least 3 times.  The boss finally decided we weren't going to get any work accomplished for the rest of the day and allowed us to go home if we wanted.  There tornadoes that touched down caused destruction in various places.  Luckily, no one I know was injured or had any damage.  My thoughts go out to those that lost their homes.  Check this out to see some crazy pictures. 

People were anxious to get home to their families so we were released from work when there was a break in the storm.  The storms in my area were finally calm to a light rain when I got home so I decided to take advantage of the extra time to make something new and hopefully delicious for dinner.  I used the same ingredients I usually throw in a crockpot and decided to make a casserole out of it.   My husband said this is better than the crockpot version.   Try it out either way.  **If you go the crockpot route, add everything to the crockpot except the pasta and cream cheese.  Cook on low for 6-8 hours. Add pasta and cream cheese the last hour of cooking on turn on high.

1 lb pasta (Any tube or corkscrew pasta would work best, I used rigatoni)
2 chicken breasts, cooked and shredded (if you do crockpot method, you can put it in raw)
1 c chicken broth
1/2 block cream cheese, softened at room temperature
1/2 tsp cumin
1/2 tsp salt
1 c salsa
1 small can diced green chiles
1-15 oz can black beans, drained and rinsed
2 c mixed veggies (I used the frozen peas, corn, green beans and carrot mix)
2 c cheddar jack cheese, shredded

Preheat oven to 375 degrees.  Cook pasta according to package.   Drain and add to large bowl with veggies and stir.   Set aside.  In a separate medium bowl, mix together the chicken broth, cream cheese, cumin, salt and salsa.  Stir into pasta and veggies.  Add green chiles and veggies.   Pour half the pasta mix into a buttered 9x13 baking dish.  Sprinkle with 1 cup of shredded cheese.   Add remaining pasta mix and top with remaining cheese.   Bake for 30-35 minutes or until golden and bubbly. 

Chicken Tortilla Soup

My friend, Nicole made a delicious dinner and invited me over to watch our Sunday shows together.  I don't usually like Chicken Tortilla soup because most people put things in it that I don't like.  I guess I admit that I am a bit picky.  She doesn't like cilantro either so she left that out.  I really enjoyed it!  She's made other tasty treats for me before but this has to be my top favorite so far.    It's very simple to make and versatile enough to personalize it to include ingredients you enjoy.    Try it out!

1 lb chicken breasts, cooked, shredded or cubed
1 15 oz can tomato soup
1 14.5 oz can beef broth
1 14.5 oz  can chicken broth
1 can diced tomatoes with juices
1 small can of hominy with juices (you can use corn if you prefer)
1 small diced yellow onion
cumin
paprika
Salt and Pepper to taste
1 pkg (12) Count Tortillas
1 c cheddar jack cheese, shredded

Additional Garnish Options: 
sliced avocados
cilantro

Preheat oven to 350 degrees.  Sprinkle a liberal amount of cumin, paprika, a little salt and pepper on chicken. Bake for about 25-30 minutes depending on thickness of chicken.

When chicken is cool enough to handle, either shred or cube then set aside.

On medium heat, in a large dutch oven stir together first 6 ingredients.  Season with 1/2 tsp cumin and 1/2 tsp paprika at first and then more if desired after you let it simmer. I always add more cumin. Salt and pepper if needed.

Add 3-4 tortillas, shredded and the chicken.

Lower heat, cover and simmer.

Over medium-high heat, in a large frying pan pour enough corn oil to cover bottom. Wait for oil to bubble/sizzle. Add sliced corn tortillas.  Flip when top starts to brown, about a minute. Remove from pan with fork or tongs and lay on plate covered with paper towels to soak up any oil.  Repeat until desired amount of tortilla strips are made.

Let soup simmer for 2-3 hours. Stirring every 30 minutes.

Serve in bowls. Garnish with tortilla strips, sliced avocados (optional), and shredded cheddar cheese.

Chicken and Wild Rice Soup

Another soup to keep you warm.  I doubt I’m the only one who loves to make soup for those brisk cool days. I can consume a lot of soup.  A LOT!  My favorite days are when it’s cold outside and we spend all day inside to cook and eat a tasty homemade soup.  My husband and I can easily go through the whole pot of delicious soup in one day.

When I was younger, I’d enjoy nothing more than a simple, undignified can of condensed cream of chicken or cream of mushroom soup on cold wintery nights.  I would add just a little water and cook in the microwave.  I liked it a little thicker than most would probably eat it.  Even after I moved out on my own, my mom would keep some cans in the pantry for when I visited.  

I don’t recall the last time I even purchased or eaten a condensed soup from a can.   I’m not sure if I’d still enjoy it as much today as my tastebuds have become a little pickier.  But I am always open to taking a nostalgic trip down memory when it comes to food.   Forgive me fellow foodies but I’m being open and honest here.   I’m sure you have your own embarrassing snacks or foods that you hate to admit you have eaten either in the past or present time.   It’s okay to admit it, as we’re all friends here. 

My husband shared with me that he remembers his father eating cream of mushroom soup, straight from the can, cold.  I haven’t confirmed if this is a current or previous occurrence.  Either way, this does not surprise me and it adds just another to the long list of reasons why I love and adore my quirky father-in-law. I’ll be sure to share this recipe with the in-laws to try out or make it for them when we see them next.

2 c chicken, shredded (I used an already cooked rotisserie chicken from the store)

1 stick butter

2 celery stalks, diced

2 carrots, diced

1 medium onion, diced

¾ c flour

4 c chicken broth

2 c water

½ tsp salt

½ tsp pepper

1 package quick cooking long grain wild rice with seasoning packet (I used Rice A Roni Wild Rice)

2 c heavy cream (optional if you don’t prefer a creamy consistency)

In a large pot over medium-high heat, melt butter then add the celery, carrots and onion.  Sauté the vegetables for 6-8 minutes or until they are tender.   Add flour and stir to coat vegetables.  Whisk in broth and water until smooth and all the flour is combined.  Stir in cooked chicken and salt and pepper to taste.  Add rice and seasoning packet. Bring to a boil.  Lower heat, then cover and simmer for 20 minutes.   Stir in heavy cream if you want a creamy soup. Taste and add more salt and pepper as needed.   Enjoy!

Quick Butter Chicken

Sorry for leaving you hanging the last couple of months.  It my favorite time of year again.  I've been in the kitchen making some tasty things to share just in time for the cooler weather.  

For recipes like this, you normally want to follow the ‘low and slow’ rule in a Dutch oven or crockpot to allow the ingredients to marry together to create a delicious flavor. However, for those of us that work long hours, that particular cooking method isn’t an option on most weeknights if we want to eat at a decent hour.   I’ve always taken my time with this recipe but one night I was craving the buttery, creamy goodness of this dish and decided to try a quick method to see how it worked out.  I think I got it down to around 30 minutes for those of you who like quick and easy.

I like to use the boneless, skinless chicken thighs because they cook faster.  I’ve seen other recipes that marinate the meat over night with various spices.  I didn’t plan ahead so this is my quick version and I think it turned out pretty tasty.   I do suggest that when and if you have the time, that you cook this dish lower and slower.   It’s almost that time of year anyway for big pots of delicious comfort food.  Get the crockpot out and make the house smell all tasty while it cooks throughout the day.

When I cook delicious food such as this, it reminds me of back in the day before I knew what I was doing in the kitchen.  I threw a lot of nonsense together and most of it really should not have been consumed.  We all have flops and I understand that now that I cook tons more than back then.  I realize now that it’s okay to not eat every dish you make.  Duds are expected here and there.  I remember making a so-called “Chicken Alfredo” one evening using cream of mushroom soup as my sauce, maybe some flour and who knows what else and served it to my boyfriend (now husband).  I knew it tasted bland and horrible.  Wow, that “white sauce” was a big no-no!  That was also back when the only seasonings I was willing to use or eat were salt, pepper and garlic powder. I think he forced it down so my feelings wouldn’t be hurt.  It’s so sweet how guys do that when you’re dating.  Then when you get married they are honest and let you know when something sucks.  I’m not sure which I dislike most to tell you the truth. 

Cheers to expanding my horizons and learning to share delicious recipes such as this!

QUICK  BUTTER CHICKEN

2lbs Chicken Thighs, Boneless, Skinless

4 tbsp unsalted butter, divided

1 tbsp olive oil

1 medium onion, diced

1 tsp minced garlic

1-14.5 oz can diced tomatoes, (*I like to use basil, garlic, oregano seasoned)

¼ tsp ground cardamom

¼ tsp cinnamon

¼ tsp pepper

½ tsp salt

½ c heavy whipping cream

Heat a large skillet over medium-high heat.  In the meantime, season the chicken with salt and pepper on both sides.  Add 2 tbsp butter and olive oil to skillet and when melted, add chicken.  Brown the chicken on both sides 5-7 minutes.  Remove chicken from pan and add the onion.

Sauté the onions until they start to become translucent, about 8-10 minutes.   Then add the remaining 2 tbsp butter, garlic, tomatoes, cardamom, cinnamon, salt and pepper.  Bring to a boil.  Reduce heat to medium-low and stir in cream.   Cover and simmer on low for 10-12 minutes.   Take a taste and season with salt and pepper, if necessary.   Serve over steamed brown or basmati rice.

Stuffed Greek Chicken

You get a real punch in the face from these flavors!  It's a super simple meal and perfect for a weeknight when you get home from work.   If you pay attention to the amount of goodies you stuff your chicken with, it can be a fairly healthy meal as well.   I served over steamed rice but it could be good over orzo or just serve with a side salad or steamed veggie.

2 tbsp olive oil
4 chicken breasts, pounded thin
1/4 c kalamata olives, chopped
1/4 c feta cheese, crumbled
4 sun-dried tomatoes in water or oil, chopped
1/4 tsp dried basil leaves
salt
pepper

Stir kalamata olives, feta cheese, tomatoes and basil leaves together in a small bowl.  Sprinkle both sides of chicken with salt and pepper.   Sprinkle with 2 tbsp of filling in the middle of each chicken breast.   Roll up chicken starting with shortest side.  If you need to secure with toothpicks, seal the seams closed so filling doesn't spill out while cooking.

Heat 2 tbsp of olive oil over medium-high heat in large saute pan.  Place chicken in pan and cook covered, until browned and cooked through, 6-8 minutes each side.   Remove chicken from pan to a serving platter and keep warm.  Keep pan on heat and pour 1/2 cup of chicken broth to hot pan and stir using a wooden spoon to scrape up brown bits from bottom of pan. (This also gets a head start on cleaning your pan.)  Then you have a tasty sauce to pour over chicken.    Top with additional filling if you have some left or sprinkle with feta cheese and olives, if preferred.  Enjoy!

One-Pot Chicken

I love when I throw something together and it turns out much better than I anticipate.   This is one of those dishes. The sauce was full of flavor and the perfect consistency.   I was thinking Chicken Caccitore when I started throwing everything in but it's more of a random One-Pot wonder. I love cooking with chicken thighs, especially when done slow and low.  The meat turns out so tender and flavorful.  This is my One-Pot Chicken recipe that you'll love. Perfect for a cold weather dinner!  It's easily adaptable so you can include any veggies you like.


2 tbsp olive oil
6-8 Chicken Thighs, (skin on, bone in adds flavor but feel free to use skinless, boneless)
1 c flour
1 tsp salt
1 tsp pepper
2 tbsp butter
1 onion, chopped
1 jar roasted red bell peppers, sliced in strips
4 garlic cloves, chopped
1 tsp fresh thyme
1 tomato, quartered
3/4 c white wine
1 c chicken broth

Preheat oven to 350 degrees.

Heat 2 tbsp olive oil in a large dutch oven or pot.    Add flour to a resealable plastic bag.  Salt and pepper both sides of the chicken thighs.  Place the chicken in the flour and toss until coated.  Shake the excess flour off the chicken and add to the pot.   Brown chicken on both sides, 6-8 minutes.   Remove from pot to a plate and set aside.  


Add butter, onions and roasted red pepper to the pot and cook for about 5 minutes until onion starts to become translucent.   Stir in garlic and thyme, cook for about 1 minute.   Then add tomato, white wine and chicken broth.  Bring to a boil.  Then add chicken back to the pot and cover.  Place pot in the oven and cook for 1 hour.  Remove lid and cook for an additional 15 minutes to brown the top of the chicken. Serve chicken and sauce over pasta or wild rice.   Enjoy!

Mac N Cheese Soup with a side of Buffalo Chicken Fries

It's been a while my foodie friends.  Work is interfering with my personal life and I don't like it one bit.   I've finally found a bit of time to cook up some more goodies to share.  I thought I'd start off the year with a tasty dish that will be sure to warm your tummy and heart during this crazy winter.  We had a beautiful weekend in Dallas with mid-70's. Starting tonight it will drop to the 30's and tomorrow in the teens for the low.  (You didn't realize you'd get a weather update while reading a food blog, did ya?  Well there you have it.)  So whip up a batch of this Mac N Cheese Soup and the Buffalo Chicken "Fries" to warm your soul.  I could eat more than my share of this chicken.  Wow!!   Mmmm Mmmm Good!  Wait, can I say that even though that's Campbell's Soup?  Oh well.  Believe me on this, you won't want anything to do with that canned stuff when you can make something as simple and delicious as this.  

 












Mac N Cheese Soup
1 c (4 oz) elbow macaroni
2 small shallots
1 carrot, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1/4 c all-purpose flour
3 3/4 c fat-free low-sodium chicken broth
1 1/4 c 2% milk
6 oz shredded sharp cheddar cheese
1/4 c grated parmesan cheese
1/4 c crumbled blue cheese

Bring medium sauce pan to a boil.  Add the macaroni and cook per the directions on the package.  Drain.

Mince the shallots, carrot and celery in a food processor.  Mist the saucepan with cooking spray.  Add the vegetables and cook over medium-high heat until softened, 4-5 minutes. 

Add the flour and cook, stirring, 2 minutes.  Gradually stir in the broth and bring to a boil; stirring, until thickened, 6-7 minutes.  Whisk in the milk, sharp cheese and parmesan cheese until cheese melts.  Remove from heat.

Stir in the macaroni and season with pepper.  Garnish with blue cheese just before serving.   Serve with a side of Buffalo Chicken "Fries".  (see recipe below)

Buffalo Chicken "Fries"
1/3 c hot sauce (such as Frank's)
1/2 stick unsalted butter, melted
1 tbsp honey
1 lb boneless skinless chicken tenders (cut in half length-wise into strips)
1/3 c all-purpose flour
1/4 c vegetable oil, divided

Whisk the hot sauce, butter and honey in a large bowl.  Set aside.  Preheat oven to 450 degrees.

Toss the chicken strips with flour in a large plastic bag until coated; shake the excess flour off. 

Heat 2 tbsp oil in a large saute pan over medium-high; add half the chicken strips, saute until browned, about 2 minutes per side, then transfer to the hot sauce mixture and toss to coat.  Repeat with remaining oil and chicken strips.   Arrange chicken in a single layer on a baking sheet and bake in preheated oven for 7-9 minutes or until sizzling and browned.

Buffalo Chicken Mac N Cheese

Say cheese!! My husband has been begging me to make this for months now.  I finally snuck it in on the menu and he was so excited.   It turned out really tasty and creamy.   This is a perfect potluck dish to share.  To be honest, I had never made my own homemade mac and cheese until this.  I know!   I'm out of my mind.   And I LOVE cheese especially in macaroni and cheese.   I really need to stop being such a procrastinator.   This made so much we ate on it for 2 days (dinner & lunch) and had enough to share with two people at work for lunch.  They loved it! Beats eating Lean Cuisines for a day. 

I used Tabasco as that is what we had on hand.  **You can really use about any hot sauce but a thicker one you would use about 1/4-3/4 cup.  (or whatever amount to your taste)

2-3 c chicken, cooked and shredded

1 lb elbow macaroni or another fun shaped pasta (like corkscrews or rotini)

1 medium onion, finely chopped

2 stalks celery, finely chopped

2 garlic cloves, minced

1 tsp salt

1/2 tsp ground pepper

1 tsp thyme

2 tsp Tabasco sauce**

2 tbsp flour

2 tsp dry mustard

2 1/2 c half n half

1 lb sharp cheddar cheese, shredded or cubed

8 oz pepper jack cheese, shredded or cubed

2/3 c sour cream

1 c panko (Japanese breadcrumbs)

1/2 c blue cheese, crumbled

2 tbsp chopped fresh parsley (or use dried if you have that on hand)

7 tbsp butter, unsalted

Preheat oven to 350 degrees.   Butter 9x13 baking dish.  Bring large pot of water to boil.   Add pasta and cook until al dente, about 7 minutes.  Drain.

Meanwhile, melt 3 tbsp butter in a large skillet over medium heat.  Add the onion and celery and cook until soft, about 5 minutes.  Stir in the chicken and garlic and cook 2 minutes.  Then add the hot sauce and simmer an additional minute.

Melt 2 tbsp butter in a 4 qt- saucepan over medium heat.  Stir in the flour and mustard with a wooden spoon until smooth.  Whisk in the half and half and stir about 2 minutes.  Whisk in the cheddar and pepper jack cheeses then whisk in the sour cream until smooth. 

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni.  Pour the cheese sauce evenly over the top.  

Put the remaining 2 tbsp of butter in a medium microwave-safe bowl and microwave until melted.  Stir in the panko crumbs, blue cheese and parsley.  Sprinkle over the macaroni.  Bake 30-40 minutes or until bubbly.  Let rest about 10 minutes before serving.   Serves a small army!

Chicken Breasts with Mustard Sauce

I thought my husband was working late so didn't really plan dinner.  Out of the blue, he sent me a message and said he would be heading home shortly.  So I went to the kitchen to see what I could throw together within 30 minutes and this is what I came up with.  The sauce turned out very nicely.  I don't usually get a big head about my own food but goodness.  I was glad he made it home when he did because I couldn't stop sipping on the sauce. I mean, I had to make sure it was worthy of sharing.  Thankfully, he agreed it was really good as well.  And even though it was meant for another meal this week, he had the idea to tear off chunks of french bread to sop up the remaining sauce at the end. MMmmmm so good!  Great idea babe!

1 tbsp olive oil
4 boneless, skinless chicken breasts
1 small shallot, minced
1 tsp garlic, minced
1 c chicken broth
1/2 c heavy whipping cream
4 tbsp butter
1 tsp mustard seeds
2 tsp dijon mustard
1 tsp dried thyme
1/2 tsp ground pepper

Heat large skillet over medium-high heat.   Add olive oil to pan.  Then add chicken and saute until browned on both sides, 5-7 minutes.  Remove chicken from pan.  Add shallots and saute for 2 minutes.  Then add the garlic and saute for a minute stirring frequently.

Then add chicken broth and stir the yummy bits off the bottom of the pan.  Add the butter, mustard seeds and dijon.  Stir until mixed together.  Bring to a boil.  Add chicken back to pan and sprinkle the chicken with thyme and pepper. Then cover and turn heat down to medium-low to simmer for 10-12 minutes or until chicken is cooked through. Add cream to pan and stir until combined.  Taste test sauce to check flavor and adjust seasoning as needed.  Serve chicken with a spoonful (or 4) of sauce over cooked egg noodles, rice or with just steamed veggies on the side. Enjoy!

Adobo Chicken

This is another recipe that brings me back to my childhood.  I swear that grandma Millie made this on the regular for us.  The flavors were so familiar and it's so freakin' good!  I love sweet and tangy dishes and this is definitely in that category.  I need to make this for grandma and my family when I am home visiting next time. I can't imagine it's much different than her recipe.  Look at her in the cute hat she knitted.  Kisses to you grandma!

I found out at the last minute my husband had to work late so he missed out!  (Sorry babe!)  More for me. ;p  I guess I have leftovers for lunch today.  Yay!

8 chicken thighs, boneless and skinless
1 medium onion,diced
3 garlic cloves, minced
6 tbsp low-sodium soy sauce
3 tbsp water
3 tbsp rice wine vinegar
2 tbsp honey
1/2 tsp black pepper
1 bay leaf
3 c hot cooked long-grain rice

Heat oil in large nonstick skillet over medium-high heat.  Add chicken to pan; saute 4 minutes on each side or until browned.  Remove chicken from pan.  Add onion to pan; saute 3 minutes.  Add garlic; saute 1 minute, stirring frequently.

Return chicken to pan.  Add soy sauce and remaining ingredients except the rice; bring to a boil.  Reduce heat to medium-low; cover and cook 10-12 minutes.  Uncover and cook 15-20 minutes or until chicken is done and sauce thickens.  If sauce is too runny, add more honey.  If sauce is too thick, add water. Discard bay leaf.  Serve over rice.  Makes 4 servings. (2 thighs each and sauce)

Butter Chicken

 

My husband and I are huge fans of Indian food.   I mainly lean more towards curry dishes the majority of the time but we both really love Butter Chicken (Chicken Makhani).  My friend, Asad wished me luck in making this dish as his mother has been trying to make it for years and it hasn't come out right.   I'm sure our levels of approval to what it SHOULD taste like are very different.   In our opinion, we came pretty close to the same flavor as our favorite Indian restaurant, Cafe Iravat.  So that it what we used as a comparison to how it should taste.  I was so excited that it turned out to taste so good.   Sorry, I couldn't share with Asad because we pigged out and ate all of it.  Maybe next time.  It was very simple and delicious!!  We also stopped by the Spice Rack market around the corner from our house on the way home to pick up Naan to go along with our meal.  They make it fresh while you wait.  Wow!!!  We also got a serving of their butter chicken to try it out.  We snacked on that while I had everything simmering.  Their version was really spicy but very flavorful.   Maybe everyone's idea of Butter Chicken is different.  But now that I have my own I'm sure I'll be making it often. 

2 lbs chicken thighs, fat trimmed off

5 cloves garlic, minced

1 tsp salt

1/2 tsp black pepper

1/2 tsp cayenne pepper (**If you want it spicy, you may use 1 tsp or more.)

1/4 tsp ground coriander

1/4 tsp cumin

1/4 tsp cardamom

Juice of 1 whole lime

1 onion, diced

1 c butter

1 can (14.5 oz) tomato sauce

1 can (14.5 oz) diced tomatoes

1 c half and half

basmati rice or naan

Combine first 9 ingredients and marinate covered overnight. 

Saute the onion in the butter until soft in a dutch oven.  Add marinated chicken and cook to brown on all sides.  Add the tomato sauce and diced tomatoes.  Simmer  covered for at least 30 minutes over medium-low heat.  I think the longer you simmer the better it will be as all the flavors have time to marry and become better and better.  I simmered for 30 minutes stirred and then simmered another 20 minutes.  Add the half and half just before serving. Serve over basmati rice or scoop up with naan.   Enjoy!

 

Chicken Pot Pie

I love love love Chicken Pot Pie!! It's definitely in my Top 5 comfort foods. I finally have a recipe that keeps the tastiness consistent. After all these years I'm comfortable enough to use it over and over making modifications here and there. My husband enjoys it a lot too! It takes very few ingredients and it's very easy. I hope you enjoy it as much as we do.

1 pkg Pillsbury Pie Crust (w/2 rolls)
1- 16 oz pkg frozen mixed veggies (carrots, peas, green beans, corn)
2 c cooked chicken or turkey (shredded or cubed)
2 tbsp butter
2 tbsp flour
1/2 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 1/2 c chicken broth (**add more in 1/2 cup increments as you need for the right consistency. You want it a little thick.)
1/4 heavy whipping cream (**this helps thicken it up but keep it creamy but I found you can use a little milk if you don't have cream on hand. I'd start with 1/3 c if you are using milk and add as you go.)

Preheat oven to 350. Roll out 1 of the dough rolls into a greased pie pan. Pat it down into the pan and up the sides. Bake for 10 minutes. While it cools, melt butter in skillet over medium-high heat. Add veggies and cook until warmed through. Then sprinkle flour into pan and stir to coat veggies. Add chicken broth slowly stirring to get flour mixed in to a nice sauce. Add chicken or turkey. Then add milk or cream to make it creamy. Add thyme and garlic powder. Then add salt and pepper to taste. Simmer for 5 minutes. Then pour into pie pan over baked dough. Top with remaining roll of dough and crimp edges all around. Cut slits all across top so steam gets released. Bake for 30-40 minutes or until golden brown and bubbly. Serve in 6 hearty slices.

White Bean Chicken Chili

Warmth in a bowl! mmmm The cold has hit the Dallas area early this year. I think we're all still a little stunned. It's not very often that you get snow in December around these parts...let alone on the 2nd day of the month. Wow! If anyone is looking for me I'll be at home by the fire with hot cocoa in hand for the rest of the year. Brrrrr!

We had some good friends over Sunday for a crockpot meal. It is the perfect weather for crockpot meals. I love it! I've been trying to utilize mine as often as possible. It was delightful but not as much as our friend's adorable little girl (Kathryn). She's fun! It was good times crawling around on the floor with her. I apologize if I didn't pay much attention to you Pete & Pam. I still love you too! Come over anytime. But please bring the baby. ;p

















3 tbsp olive oil
2 medium onions, finely chopped
1 medium red bell pepper, finely chopped
1 medium green bell pepper, finely chopped
4 chipotle chiles in adobo, finely chopped
1 tsp ground cumin
1 tsp dried oregano
8 c chicken broth
Four 6-inch corn tortillas, torn or cut into small pieces
Two 15-15 oz cans small white beans, drained and rinsed (I used Cannellini aka White Kidney Beans)
3 c cooked chicken or turkey
One 16 oz pkg frozen corn, defrosted
1/2 c finely chopped fresh cilantro (optional)
2 c finely shredded mild cheddar or monterey jack cheese for garnish
2 c sour cream for garnish

Heat the oil in a large skillet over medium-high heat. Add the onions, bell peppers, chiles, cumin and oregano and saute until the vegetables are softened, 5-7 minutes.

Transfer the contents of the skillet to the insert of a 5-7 quart slow cooker. Add the broth, tortillas, beans, chicken and corn.

Cover the slow cooker and cook on low for 8-10 hours or high 4-5 hours, until the chili is thick and the beans and veggies are tender. Stir in the cilantro.

Serve each bowl garnished with cheese and sour cream. Serves 8. Enjoy!!

Chicken Artichoke with Capers

I'm all about the crockpot meals especially for fall/winter season. This was actually in a healthy crockpot recipe book I bought recently. I'm posting with my own modifications so I hope you enjoy it as much as we did. Stephanie, you missed out on this awesome meal last week! But I'm sure I won't have any problem making it just for you soon. :-)

2 c chicken broth
1/2 c chopped onion (1 medium)
1/4 c dry white wine or chicken broth
1/4 capers, drained
2-3 tsp curry powder
1 tsp dried thyme
1/4 tsp salt
1/4 tsp ground pepper
1 (8-9oz) pkg frozen artichoke hearts or you can use 1 (15oz) can, drained
2 1/2 lbs skinless, boneless breast halves and/or thighs
3 tbsp cornstarch
3 tbsp cold water

**Long grain white rice, cooked as directed on package

In a 4-5 quart slow cooker combine, 2 c broth, onion, wine, drained capers, curry powder, thyme, salt and pepper. Add artichoke hearts. Place chicken on top; spoon some of the artichoke mixture over the chicken.

Cover and cook on low-heat setting for 7-8 hours or on high-heat for 3 1/2-4 hours.

If using low-heat setting, turn to high-heat setting. In a small bowl stir together cornstarch and water; stir into artichoke mixture in slow cooker. Cover and cook for about 15 minutes more or until slightly thickened. **I served over steamed long-grain rice to make it a more complete meal.

Mexi-Chick Casserole

We happened to have all the ingredients for this recipe on hand. It was so creamy and delicious. The preparation and cooking didn't take too long either so it was great for a weeknight meal.

1 1/2 lbs boneless, skinless chicken breasts (boiled)
1 c chicken broth
2 tsp olive oil
2 tbsp butter
1 c chopped onion
2 garlic cloves, minced
1 c milk (evaporated works fine)
1 c shredded Monterey Jack cheese
1/4 c cream cheese
1 can (10oz) green chile enchilada sauce
12 (6-inch) corn tortillas
1/2 c shredded extra-sharp cheddar cheese
6 tortilla chips, crushed
salt and pepper to taste

Boil the chicken in a medium sauce pan until done (about 10 minutes). Remove chicken from pan and set aside to cool. You can also use already roasted chicken from your grocery store. It would definitely add more flavor. Preheat oven to 350 degrees.

Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic, saute 3 minutes or until soft. Add broth, milk, Monterrey Jack, cream cheese, and enchilada sauce. Stir well until cheeses are melted. Add salt and pepper to taste. While mixture simmers on low, shred chicken with fork or fingers. Add chicken to pan and stir to combine. Turn off heat.

Spray 2-qt casserole pan with cooking spray. Place 4 tortillas in the bottom. Spoon about 2 cups of chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture on top. Then sprinkle sharp cheddar cheese and crushed tortilla chips. Bake for about 30 minutes or until melty and bubbly. Serve with salsa on top to add a little heat.

Pasta with Creamy Roasted Red Pepper Sauce

I whipped up this easy and tasty dish tonight. My friend Steph came over to join us for dinner, drinks and adult conversation. I haven't cooked much in the past week as I've been lazy. So this recipe is dedicated to Steph for giving me a reason to cook something. It actually turned out to be really good so I'm proud of myself for making it up as I go and with things I already had on hand.

The most time-consuming thing was the roasted chicken but I roasted it the night before when I got home from work. But if you don't have the time to do it yourself you can always pick one up at the store that is already done. And when you've picked the carcass clean of most of the meat, don't forget to save it and make something delicious like chicken noodle soup or dumplings within the next day or so.

2-3 lb roasted chicken
1 lb pasta of your choice (I used Campanelle)
1/2 c vodka
1 1/2 c heaving whipping cream
4 tbsp butter
1 tbsp olive oil
1 1/2 c chicken broth
2 roasted red bell peppers
1 medium onion, diced
3 garlic cloves
1 tsp dried basil
1/2 tsp dried parsley
cornstarch, optional (to thicken sauce as needed)
salt and pepper to taste

Heat skillet to medium-high with 1 tbsp olive oil and 4 tbsp butter. Dice onion and add to skillet. Saute until transluscent. About 5-6 minutes. In food processor, puree red peppers and garlic. Add to skillet with onion. Bring to a boil. Add chicken broth and vodka and bring to a boil again.

In a large pot, cook pasta as directed on package.

Add basil, parsley, salt and pepper to taste to skillet. Turn heat down to medium-low. Then add heavy cream and let simmer for about 5 minutes, stirring ocassionally. Taste again and add more salt pepper as needed. If you need to thicken sauce, whick in 1 tbsp of cornstarch to the sauce. Simmer for about 2-3 more minutes. Then add cooked chicken and pasta and heat through. (about 5 more minutes) Serve and enjoy!!

Creamy Mushrooms and Snap Peas over Chicken

I found an easy and semi-healthy meal in the Food Network Magazine from June/July. The end result was delicious. The snap peas really add a lot to this dish. I must tell you that if you love cooking or just looking at pictures of food this magazine is amazing. You should definitely subscribe or pick it up next time you go to the store. There are so many recipes and pictures! I just got my August/September edition on Friday and have even more recipes to that I plan to try soon. The foil packet grilling ideas are next on my list for sure.

4 chicken breasts
2 tbsp vegetable oil
1 tbsp unsalted butter
8 oz mushrooms (any variety will work, I used baby bella)
1 1/4 c low-sodium chicken broth
1/4 c heavy cream
2 c sugar snap peas, stemmed and halved lenghwise
kosher salt
ground pepper
all-purpose flour, for dredging

Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 1 tbsp of oil to the skillet. Dredge 2 chicken breasts in flour and shake off any excess and place in the skillet. Cook until golden about 2 minutes per side. Transfer to plate and cover to keep warm. Repeat with remaining 1 tbsp of oil and remaining 2 chicken breasts. Cover and keep warm with other cooked chicken while you cook the vegetables.

Add the butter to the hot skillet, then add the mushrooms; cook, stirring occasionally until the mushrooms brown; about 4 minutes. Pour in the broth and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce thickens slightly; about 3-4 minutes. Stir in the snap peas and heat through. Season with salt and pepper. Place the chicken breasts over the top and simmer for about 4 more minutes. Enjoy!

Curry Chicken Pouches

I didn't really feel like cooking when I got home from work so I rummaged through the fridge and pantry to see what we had on hand. We normally have a menu planned out and I just wanted to be spontaneous and throw something together that was quick. I had crescent rolls on hand. Those are always good from some sort of pocket of goodness so I went with it. It doesn't take many ingredients to make something delicious. See my Greek Pocket recipe for another tasty idea.



1 can crescent rolls
1 1/2 c (1/2 of 16oz bag) frozen mixed vegetable (peas, carrots, green beans)
1 tbsp vegetable oil
3 tbsp butter
1 small onion
1 c chopped celery
1 1/2 c chicken broth
1/2 c milk
3 tbsp flour
1 tsp curry powder
2 tbsp dried parsley
1 tsp salt
1/2 tsp ground pepper
2 c cubed cooked chicken (roasted chicken tastes the best but you can use the cubes or strips from the deli meat section)

Preheat oven to 325 degrees. Toss vegetables with oil and spread evenly onto a sheet pan. Place in oven and cook until golden brown.

In a saute pan heat 1 tbsp of butter and sweat the onion and celery Add 2 more tbsp butter to the onion and celery mix and cook out the water. Add the flour and curry powder and cook for about a minute until flour soaks up all the remaining moisture. Whisk in the milk and broth and cook until thickened. Then add the parsley, salt and pepper. Stir in the browned vegetables and chicken.

Using same sheet pan used for vegetables, place the crescent rolls in rectangles on to pan spread out from each other. There will be 4 rectangles. Push the perforations out so there aren't holes. Place about 2-3 tbsp of filling in the center of each rectangle. Fold sides over and seal ends so the filling doesn't spill out.

Bake for 10 minutes. Then increase oven temperature to 350 degrees and cook for 5 more minutes or until golden brown.

Cajun Chicken Wings & Corn on the Cob

It's that time of year again to cook everything on the grill. I love the smell of food cooking on the grill. Sunday evening was the perfect day for grilling. We have this cookbook we haven't tried many recipes out of yet. (Barbecues, Grills & Outdoor Eating) I'm sad we've waited this long but it definitely won't be the last one. Note: You will need a roll of paper towels on hand as this can get a little messy. But it's soooo worth it. You'll thank me for this one!!














8 chicken pieces (drumsticks, thighs or wings) - we used wings
2 ears of fresh corn
2 tsp garlic salt
2 tsp pepper
1 1/2 tsp ground cumin
1 1/2 tsp paprika
1 tsp cayenne pepper
3 tbsp melted butter

Trim any excess fat from the chicken, but leave the skin in place. Slash the thickest parts with a knife, to allow the flavors to penetrate the meat as much as possible.

Pull the husks and silks off the ears of corn, then rinse them under cold running water and pat them dry with paper towels. Break them in half or small pieces.

Mix all the spices together. Brush the chicken and corn with the melted butter. Sprinkle the spices over them and toss well to coat evenly.

Cook the chicken pieces on a medium-hot grill for about 15 minutes, turning occasionally. Then add the corn and cook the chicken & corn for about 15 minutes more, turning often. Enjoy with a frosty beer!!