Chicken Tikka Masala

It took me many years to build up to it, but once I tried Indian food for the first time, I haven't stopped craving it since.  We have an Indian restaurant literally ten feet from our back door and I am a frequent flyer there.  This gets expensive so I thought I'd try out a recipe with my new Le Crueset that I got for Christmas!  I'd say the restaurant is better but this makes a close second.

Chicken Tikka Masala
Serves: 4
Source:  Adapted from theveryhungreycook.com 


1 inch ginger
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper
1/8 tsp coriander
1/8 tsp cumin
1/8 cardamom
 1/2 lime, juiced
4 tablespoons greek yogurt
2 boneless chicken breasts 

1/2 onion, chopped
1/4 stick butter
1 tsp garam marsala
1 tablespoon tomato paste
1/8 tsp cayenne pepper (optional)
1/8 tsp turmeric (optional) 
1 garlic clove, minced
2 cups pureed tomato
1/2 cup heavy cream (1/2 and 1/2 would work)
chopped cilantro
2 cups cooked basmati rice

Chop chicken into one and half inch cubes.  Combine first 11 ingredients in a zip lock bag and refrigerate for 24 hours. 

Preheat oven to 350 degrees.  Skewer chicken and place on baking sheet.  Bake for 20-25 minutes, turning chicken every five minutes.  In the last two turns, brush chicken lightly with butter.   

In a sauce pan or 3 qt dutch oven such as a Le Crueset, heat butter.   Saute onions until translucent.  

Add garlic, cayenne pepper, tomato paste, and garam marsala.  Saute for 2 minutes then add chicken tikka and cook for 10 more minutes.  

Add tomato puree and cook over medium-low heat with lid on stirring periodically.  After 30 minutes, add heavy cream and cook for two more minutes.  Salt and pepper to taste.  Serve over basmati rice and garnish with cilantro.  

Enjoy!

Ratings:
Miss J, 8 out of 10
Moe, TBD when he gets off work!
- Miss J
 

Chicken Pot Pie

Everyone loves the comfort of a warm chicken pot pie.  I made this over the summer on a rainy weekend.  I absolutely LOVED it.  I soon learned Moe didn't like pot pie so I have decided that I will just invite my friends over for whenever I make it so that they can appreciate the true value of this wonderful dish. 

Chicken Pot Pie
Source:  Modified from Cooking Light, August 2012
Serves:  2

1/4 cup chopped carrots
1/4 cup peas (thawed)
1/4 cup sliced leeks
1 slice of bacon
1 Idaho potato, diced in half in cubes
1 cup cubed chicken, cooked
1 tablespoon flour
1/2 package of refrigerated pie dough
1 large egg white
1 tablespoon milk
1/2 cup chicken broth
salt and pepper to taste

Preheat oven to 425 degrees.  In a deep pan or dutch oven, cook bacon over medium heat (be careful not to burn).  Add potatoes and carrots to the pan and cook until lightly browned, approximately three minutes.  Add flour, leeks, and salt and pepper to the pan.  Add cooked chicken and mix.  Stir in chicken broth and peas and bring to a boil.  Cook for several minutes while sauce thickens.  If sauce does not reach desired consistency.  Mix in a separate bowl some water and flour together.  Add flour mixture in small increments to get desired thickness.  When ready, spoon mixture into two baking dishes.  

Top with dough and pinch edges down to seal the edges.  

Combine milk and egg whites in a bowl.  Brush mixture over dough.  Cut a small vent in the top of the dough.  Bake for 30 minutes until golden brown on top.  Remove from oven and let stand for at least 10 minutes.  Be careful when serving as baking dish will be hot.  

- Miss J

Ratings:
Miss J, 10 out of 10
Moe, 8 out of 10

Chicken Lettuce Wraps

Lettuce wraps are one of the easiest weekday meals for the working professional. They are quick, simple, delicious, and healthy.  I love this recipe because it blends the warm chicken filling with the crisp cool toppings.  They also make great leftovers .

Chicken Lettuce Wraps

Source:  Modified from Cooking Light Magazine, August 2012

Serves:  4

1 cup chopped onion

2 tsp. minced garlic

1/2 tsp cinnamon
1/2 cumin

6 oz lean ground chicken

1/2 cup chopped parsley

1/2 cup sliced grape tomatoes

1/2 cup diced cucumber

1/4 cup plain fat-free yogurt

1/4 cup red pepper hummus (spicy hummus is great as well)

8 Boston lettuce leaves - removed from stock, rinsed, and dried

2 tablespoons mint leaves, coarsely chopped

1 tablespoon pine nuts, toasted
salt and pepper to taste
olive oil (approximately 2 tsp)

In a large skillet, heat oil over high heat.  Add onions, garlic, cinnamon, cumin, chicken and salt and pepper to pan.  Cook for 5 minutes or until chicken is done.  Combine parsley, tomato, and cucumber in a small bowl.  Combine yogurt and hummus in a small bowl.  Fill bottom of lettuce leaf with chicken mixture, top with cucumber mixture and hummus mixture.  Sprinkle mint and pine nuts evenly on top of assembled lettuce wraps. 

Note:  The original recipe says to combine the chicken and the cucumber tomato mixtures before placing in lettuce leaf.  If you plan on eating all of the wraps in one sitting, I would recommend this approach.  However, if you plan to have left overs then keeping them separate will prevent the cucumbers and tomatoes from getting soggy when storing in the fridge. 

Enjoy!

Miss J

Ratings:
Miss J, 9 out of 10
Moe, 8 out of 10

Glazed Chicken and Pad Thai Noodle Salad

Glazed Chicken and Pad Thai Noodle Salad

Serves:  4
Source: Adapted from Cooking Light Magazine, July 2012, page 62

1 tablespoon fresh grated ginger

3 tablespoons hoisin sauce

1 tsp olive oil
1 tsp low sodium soy sauce
2 boneless chicken breasts
6 oz pad Thai egg noodles
1 tablespoon organic peanut butter, chucky
¼ cup bottled Szechuan sauce (See recipe below if you don’t want to buy a bottle)
2 tsp fresh lime juice
2 tsp low sodium soy sauce
1 cup matchstick-cut carrots
½ cup matchstick-cut green onions
 
Preheat grill to medium-high heat. 
Combine first four ingredients in a bowl and mix well.  Add chicken to bowl and coat well.  Place chicken on grill rack with cooking spray.  Grill each side for 4 minutes or until done.  Remove from grill and cover until ready to serve. 
 

Cook noodles according to package directions.  Drain and rinse with cold water.  Mix together Szechuan sauce, peanut butter, soy sauce, and lime juice with a whisk.  Add noodles, carrots, and green onions.  Toss and serve immediately with chicken. 

Homemade Szechuan Sauce

Serves:  4
Source:  FoodNetwork.com

2 tablespoons dry sherry

1 ½ tablespoon minced, peeled ginger
2 garlic cloves, minced
½ tsp dry crushed red pepper
½ cup canned low sodium chicken broth
2 tsp cornstarch
1 ½ tablespoons soy sauce
1 tablespoon Asian chili-garlic sauce
1 tsp sugar
 
Mix ginger, garlic, red pepper, soy sauce, chili garlic sauce, and sugar in a pan and warm to near boiling. 
Combine broth and cornstarch in a small bowl and stir until cornstarch has dissolved.
Stir the cornstarch mixture into the first mixture and continue stirring until thickened. 

- Miss J

Herb-Rubbed Grilled Chicken with Creamy Orzo

This past week, Moe had a multiple days off from work so I took a vacation day to spend time with him.  In theory this was great, except I had  to sign on an work for a few hours. We were sitting at the kitchen table  and our good friends sent me a text.  However, since I was working, I tried to "hand" the phone to Matt to respond.  However, my soft hand off didn't turn out so well.  My new iPhone 4S projected through the air, over the counter, and landed straight in the middle of our dog water bowl.  I immediately jump up, screaming in hysterics as Moe just stood there in disbelief of what happened. I dig it out of the water bowl; however, not before it was submerged for approximately 5-6 seconds in three inches of water.  The phone was still on so I frantically try to get the cover off and power it down.  No such luck.  The thing kept turning back on as I am shaking water out of the speakers, headphone jack, and screen.  After several hours of the iPhone not turning off, overheating, and giving me speaker errors, I accepted that this is a lost cause.  Since it was a lost cause in my mind, I decided to try some of the home remedies I had read about on the Internet.  I had been told putting your phone in rice was a bad idea as the grains get stuck in the phone and expand when it hits water.  However, I figured why not give it a whirl.  I fill up a zip lock bag with rice, and place the phone in it for 24 hours.  To my luck, it worked!!!!!   I am going on a week of a fully functioning iPhone!  

This recipe makes me laugh because I realized a day after I saved my iPhone using rice that I actually didn't use rice at all.  I used orzo! Moe and I decided that if we weren't big fans of orzo before, it is now our favorite food.  Not only is it great for cooking, but it saved the day for the iPhone!

Herb-Rubbed Grilled Chicken with Creamy Orzo
Source:  No Peanuts. No Cilantro.
Serves:  4 servings

8 oz orzo

2 chicken breasts

2 tsp Herbes de Provence

2 tablespoons olive oil

1 shallot, finely chopped

2 cloves garlic, minced

1 14.5-ounce can diced tomatoes, with juices

2 cups broccoli florets

1/2 cup heavy cream

1/2 cup freshly grated Parmesan cheese

salt and pepper to taste

Cook orzo according to packaging.  You want them to be al dente so remove from water when still a bit firm. When you drain pasta, reserve 1/2 cup of pasta water and set aside.

Butterfly chicken breasts so that there are 4 pieces in total. Pat dry and season with salt and pepper and Herbes de Provence.  In a large skillet or pot, heat olive oil over medium - high heat.  Add chicken and cook approximately 3-4 minutes on each side until golden brown. 

Reduce heat to medium (or even medium - low) and add diced shallots.  Saute for 2-3 minutes then add garlic to the pan and saute for another minute.  Add the can of diced tomatoes and broccoli to the pan.  Scrap the  bottom of the pan to loosen brown bits and prevent burning.  Bring to a boil and reduce heat to medium - low if you haven't already.  Cook until broccoli are slightly tender but still crisp on the edges, approximately 10 minutes.  Stir in orzo, heavy cream, and Parmesan cheese. Mix until cheese has melted. If mixture is too thick, add some of the reserved pasta water to thin it down. Season with salt and pepper (I just used pepper) and serve immediately. 

Ratings:

Miss J, 8 out of 10

Moe, 7.5 out of 10 (Moe's complaint was too much pepper so easy fix for next time!)

- Miss J

Moroccan Chicken and Butternut Squash Soup

I can't rant and rave enough about this soup.  It is a burst of flavor with every bite and depending on your preference, it has some heat to back it up as well.  Depending on the size of the butternut squash cubes, you may need to cook the soup more or less time after the couscous has been added. 

Moroccan Chicken and Butternut Squash Soup
Source: Modified from Cooking Light Magazine Jan/Feb 2012
Serves:  4

1 cup chopped onion
2 boneless chicken breasts
1 tsp cumin
1/3 tsp ground cinnamon
1/2 tsp ground red pepper (more or less depending on preference - I vote more)
3 cups (1/2 inch) cubed butternut squash, peeled
6 baby zucchinis, cut into 3/4 inch length and 1 cm thick 
2 tablespoons tomato paste
4 cups low-sodium chicken broth
1/3 cup uncooked couscous
1 tablespoon cilantro-basil pesto (or chopped basil)
olive oil (1 tablespoon)
salt and pepper

In a large stockpot (or a dutch oven), heat olive oil covering the bottom of the pan.  Add onions and cook for 5 minutes while stirring constantly.  Add chicken to the pan and cook for four minutes or until golden brown on all sides.  Add cumin, cinnamon, and pepper to the pan and cook for 1 minutes, stirring constantly.  Add butternut squash and tomato paste to the pan and cook for another minute.  Add chicken stock and bring to a boil.  While chicken stock is heating up, stir and loosen up the brown bits at the bottom of the pan.  Once a boil is reached, reduced to a simmer and cook for 8-10 minutes.  Stir in couscous, salt and pepper, and zucchini.  Cook for 30 minutes on low or until butternut squash is tender. Stir in pesto and remove from heat.  Serve immediately. 

Ratings:
Miss J, 9 out of 10
Moe, 9 out of 10

-Miss J

Maple-Mustard Glazed Chicken

If you love mushrooms and maple syrup then this should be a your go to weeknight meal.  It was a bit on the sweet side, but I think that could be toned down if you used stone ground mustard (which the recipe calls for) instead of the honey mustard that I used.  It only took about 25 minutes to prepare with half the time doing nothing while it it cooks in the oven! Moe, the super hard grader, gave it a 10 out of 10 which took me by complete surprise since he is Mr. Critique when it comes to reviews :)

Maple-Mustard Glazed Chicken
Source:  Cooking Light Magazine, Jan/Feb 2012
Serves:  2 servings

2 boneless chicken breasts
10 portabella mushrooms
1/4 cup chicken stock
1/4 cup maple syrup
1 tbs cider vinegar
1 tbs mustard (stone ground) - honey mustard would work as well
2 tsp thyme (fresh)
1 bay leaf
2 medium garlic cloves, minced
olive oil (approximately 2 tsp)
salt and pepper to taste

Preheat oven to 400 degrees. In a large oven safe skillet, heat olive oil over medium high heat.  Sprinkle chicken with pepper and add to the pan.  Sear chicken for 2 minutes on each side until browned.  Remove chicken from pan and set aside. 

Add mushrooms, syrup, broth, thyme, bay leaf, and garlic into skillet.  Stir to keep from the bottom of the pan to burn.  Cook for approximately 2-3 minutes.  Add vinegar and mustard and cook for 1 minute. 

Add chicken back into the pan and coat with the sauce. Place the skillet in the oven and bake for 10 minutes or until chicken reads an internal temperature of 165 degrees. Remove from oven and place chicken on a plate to cool for a few minutes. 

While the chicken cools, heat the sauce remaining in the skillet until it thickens and becomes syrupy. 

Ratings:
Miss J, 9 out of 10
Moe, 10 out of 10

- Miss J

Chicked Stuffed with Spinach and Sun-Dried Tomatoes

Since Moe and I were not able to be with our extended family for the holidays, I did my best to make it a wonderful weekend despite Moe having to work everyday.  On Christmas Eve, Moe unexpectedly got home a few hours early so we were able to go to mass at the Cathedral Basilica of Saint Louis. It was breath-taking.  The service was ridiculously long, but even so, it was a wonderful surprise to be able to go with him.  When we got home,  we skyped with Charles and Elyse so Moe could be there when they opened their presents. I had prepared stuffed chicken breasts earlier in the day so that I could spend as much time as possible with him without having to worry about cooking dinner.  It was so easy. I just threw it in the oven and 45 minutes later dinner was served!

Chicken Stuffed with Spinach and Sun-Dried Tomatoes

Source:  Miss J Original

Serves:  2 servings

2 chicken breasts

Prairie Breeze Cheese (Milton Creamery)

3 tablespoons of sun-dried tomatoes, chopped
1 cup of fresh spinach, stems removed
1 egg
1/2 cup panko
10 button mushrooms, sliced in half

1/4 tsp rosemary
1 cup white wine, Casillero del Diablo - any type will work but I LOVE this one for cooking

Preheat oven to 375 degrees.  In a bowl, use scissors and roughly chop spinach to make it easier to stuff in the chicken.

Shred cheddar cheese and set aside.  Place the chicken breasts on a cutting board and slice horizontally in the thickest part of the breast to make a pocket. Stuff sun-dried tomatoes, cheddar cheese, and spinach into the chicken breast pocket.  Using the cooking twine, tie each chicken breasts closed. 

Toss each chicken bundle in the egg and dredge in the panko. 



Place chicken breast in a baking dish.  Top with any remaining cheese.  Place sliced mushrooms around the chicken breasts and drizzle 1/2 cup of white wine over the mushrooms.  Top mushrooms with rosemary and pepper. 



Bake in the oven for 45 minutes or until chicken has reached an internal temperature of 160 degrees F.  Serve immediately. 

Ratings:

Miss J, 9 out of 10

Moe, 9.5 out of 10

- Miss J



Chicken Salad with Apples and Raisins

Chicken salad is a classic lunch dish in our household.  It is easy, inexpensive, and can be eaten in variation (on a bed of lettuce, on a sandwich, or by itself).  My only rules for chicken salad are absolutely no egg and no raw onion.  Other than that, any ingredient is fair game.  Below is the recipe from this past week.

Chicken Salad with Apples and Raisins
Source:  Miss J Original
Serves:  6 servings

1 cup of cooked chicken breast, cubed (1/2 inch width)
1/3 cup of sour cream, light or fat free
1 tablespoon of sweet honey mustard (Honey Baked Ham brand)
1 apple (any variety) cored and cut into small cubes (1/2 inch width)
I handful of raisins (more or less depending on preference)
1 tablespoon of mayo, light
1 tsp of lemon juice
pepper to taste

Mix all the ingredients together and use throughout the week on sandwiches or salads.  Easy enough!

- Miss J

Ratings:
Miss J, 9 out of 10
Moe, 8 out of 10

Skyler keeping me company while I blog :) Moe started night float again so Sky and I have to fend for ourselves!

Quick Pastitsio

I will be completely honest, I have never heard of the term "pastitsio". I googled it and it is a Greek and Mediterranean dish that is baked pasta that has ground beef and bechamel sauce. Since this is the first time I've come across this term, I felt obligated to make it. The Emmys are on tonight which I super excited about for two reasons. First, Jane Lynch is the host and I LOVE her. Second, we can actually watch this on our TV in our apartment since it is on one of the four stations we get from our bunny ears!!! We invited another couple over for dinner so I thought this would be a great dish to serve as I can assemble it ahead of time. I also am going to serve a spinach, orzo, and chickpea soup that I have been simmering in the crock pot all day.

Quick Pastitsio
Source: Adapted from Cooking Light Magazine, October 2011
Serves 6


8 oz uncooked Rigatoni pasta
1/4 lb ground turkey (supposed to use beef but I had left over turkey in the fridge)
6 sun dried- tomato trader Joe meatballs (thawed)
1 tablespoon of olive oil
1 chopped onion
5 garlic cloves, minced
1 tablespoon all purpose flour
2 cups of skim milk
1 can diced tomatoes, drained
3/4 cup (6 oz) of cream cheese, softened and cubed
3/4 cup shredded low fat mozzarella cheese
2 tablespoons chopped fresh flat-leaf parsley
salt and pepper


Preheat broiler.  Cook pasta according to package.  You want the pasta to be al dente so once done cooking run under cold water to stop the pasta from continuing to cook.  Heat olive oil and the skillet over medium heat.  Add ground chicken or turkey to the pan and saute for 5 minutes or until browned.  Remove from pan.  Add onions to pan and saute for 4 minutes, stirring occasionally.  Add garlic and saute for 1 minute stirring constantly so the garlic does not burn.  Add beef back into skillet and season with salt and pepper. 

Add flour and cook for 1 minute stirring constantly.  Stir in milk, tomatoes, and cream cheese.  Mix until smooth.  Bring to a simmer.  Cook 2 minutes or until heated thoroughly. 

Stir in pasta. 

Spoon pasta mixture into a 13 x 9 inch broiler safe baking dish, coated in cooking spray.  Sprinkle mozzarella evenly over the top.  Broil for 4 minutes or until golden.  While pasta is in the oven, chop parsley.  A quick tip is to remove the leaves from the stem and then use scissors to chop the parsley.  

Sprinkle with parsley before serving.


Notes:  I made this earlier in the day.  Instead of broiling.  I heated the pasta dish up for 15 minutes at 350 degrees. I then put it under the broiler for 4 minutes before serving. 

Ratings
Moe, 9.1 out of 10
Miss J, 8 out of 10

- Miss J

Peppercorn Lasagna with Chicken, Spinach, and Mushrooms

This past weekend I went to the Soulard Farmers Market.  It was amazing!  It had endless rows of stands with anything from fruits & vegetables to fresh pasta to live geese.  The prices were also very affordable and significantly less expensive than the Tower Grove Farmers Market.  However, I later found out that unless that stand is labeled "organic", it is the leftover vegetables from the local grocery stores that didn't sell that week.  Although this seems terrible, there were wonderful organic stands spread through the market.  My favorite find was a pasta stand that sold a wide assortment of unique flavors... anything from chocolate to lemon garlic to spicy Thai.  The best part was you get a recipe with each 1/2 lb or 1 lb of dried pasta you buy. As part of this blog, I am going to try out a couple different kinds of pasta a month (and yes, this includes the chocolate one that I was a bit scared of)!  The first recipe will be cooking with the Peppercorn Trio Lasagna pasta. 

 

Peppercorn Lasagna with Chicken, Spinach, and Mushrooms
Source:  Pappardelle's, The Fine Art of Pasta , http://www.pappardellesonline.com
Serves: 8 (unless you are feeding Moe then you are only going to get six out of this dish)

1 bag of Pappardella's Peppercorn Tri Lasagna Noodles
1 10 oz block of frozen spinach, thawed and drained
1 tablespoon of butter
2 small chicken breasts (approximately 1/2 lb total), diced into small cubes
8 oz portabella mushrooms, sliced
1/4 cup of onion, finely chopped1 8 oz container of low fat sour cream
1/4 block of sour cream1 can of cream of mushroom soup
1 cup cheddar cheese, shredded (split into 1/ and 3/4 increments)
1/2 cup of Parmesan cheese
salt and pepper to taste

Preheat oven to 350 degrees.  Bring a large pot of water to a boil.  Add lasagna noodles and cook for 6 minutes.  Drain spinach with a strainer and press out excess water.  Chop the mushrooms and onions.

In a large skillet, heat up butter.  Add chicken and saute for three minutes*.  Add mushrooms and onions to skillet.  Saute for 8 minutes.  Turn off heat and stir in mushroom soup, cream cheese, spinach, salt and pepper.  Once mixed, toss in 3/4 a cup of cheddar cheese. 

Spray lasagna pan with olive oil spray or pam.  Spoon 1/4 of chicken mixture in the bottom of the dish and spread evenly.  Arrange a layer of noodles on top of mixture.  Repeat this process for two more layers.  Add remaining 1/4 of chicken mixture to the top.  Sprinkle remaining cheddar cheese on the top.  Cover with foil and cook for 45 minutes.  Remove from oven and sprinkle remaining Parmesan cheese on top of lasagna.  Bake uncovered for 15 minutes more or until heated through. 

Ratings:
Moe, 8 out of 10 (Moe is a traditional lasagna guy.  He loved this dish but refuses to give it higher than an 8
because it was a "white" lasagna and not a "red" lasagna.
Miss J, 10 out of 10 (I loved it!)

*Note: I am always pressed for time on a work night so I decided to prepare this meal a couple nights before.  I baked the chicken at 350 degrees for 45 minutes.  I then allowed it to cool and diced it into small cubes.  I also drained the spinach and mixed it in with the soup, cream cheese, and sour cream.  That way all I had to do was add that mixture to the mushrooms and onion and toss in the chicken and I was ready to go once the noddles were cooked.  I also added a tiny bit of half and half to the lasagna pan while it was cooking to avoid the noodles on the edges from drying out.
- Miss J

Chicken Asparagus Casserole

My sister-in-law, Lisa, made this casserole for me when Moe and I went out to LA to visit several years ago. It is a perfect weeknight meal as it is quick, easy, and doesn't require an extensive list of ingredients or prep time.  You could really pick any type of vegetable to mix into this and would yield a similar result.

Chicken Asparagus Casserole
Source:  My sister-in-law, Lisa

1 can undiluted cream of mushroom soup
1/4 cup of milk
1/4 cup sour cream
2 cups diced, cooked chicken (or one can of white meat chicken)
1/4 tsp rosemary
 1.4 cup shredded cheddar cheese
2 cups dry egg noodles
2 cups asparagus, cooked and cut up

Combine mushroom soup, milk, and sour cream.  Add remaining ingredients except for cheese. 

Mix and put into a casserole dish.  Sprinkle top with cheese.  Bake at 350 degrees for 30 minutes or until noodles are cooked and casserole is hot and bubbly. Enjoy!

-Miss J

Buffalo Chicken Dip

I made this recipe for two events this week.  I was a quick and easy appetizer that everyone seemed to enjoy.  It has a bit of a kick to it so make sure that you let people know before they dig in as buffalo sauce is not for everyone!

Source:  Erin B. (a girl I work with and a fellow Miamian)
Serves:  10-12

2 packages of cream cheese (softened)
1 cup ranch dressing
8 oz shredded cheddar cheese
1 cup Frank's Red Hot Sauce (more or less to taste)
2 cans of shredded chicken (white meat)

Mix all ingredients together.  Heat in a skillet until all ingredients are melted together.  Transfer to a glass baking dish.  Place in oven at 350 degrees for 10 minutes until hot and bubbly.  Serve immediately with Frito chips (scoops). 

- Miss J

Chicken Salad

I am really picky about chicken salad.  I don't like it when it has egg it.  I don't like it when it has onions in it.  I don't like it when it has a strong mustard flavor.  As a result, I decided to start making my own chicken salad instead of trying to find one out there that meets my checklist!

Serves:  6-8 depending on serving size

1 Package of trader Joe's roasted chicken strips (already cooked)
1/2 cup sour cream
1/4 cup of mayo (lite)
1/4 cup of chopped celery
1/4 cup of almonds (slivers not whole)
1/4 cup of dried cranberries
10-12 grapes (any kind but red or purple looks better)
1 T Dijon mustard or honey mustard
1 T olive oil

In a skillet, heat olive oil. Saute almonds until golden.  Set aside to cool.  Dice up chicken and put in mixing bowl.  Dice up celery and grapes and add to mixing bowl. Add cranberries to chicken mixture.  Combine sour cream, mayo, and mustard in a smaller bowl.  Once combined toss chicken mixture with sour cream based sauce.  If still too dry, add additional sour cream.   Pepper to taste.  Refrigerate for at least 30 minutes before serving. 

- Miss J



Chicken Parmesean with Sundried Tomato and Pine Nut Marinara Sauce

The night before Moe has a huge test, I always ask him what he wants me to cook and what time he wants to eat.  He is generally sooo stressed out, I feel like since I can't help him study, its the least I can do!  Tomorrow he takes his Step 2 boards and requested we have his favorite meal, chicken Parmesan. I always ask Moe after we eat to rate the meal so I know if he likes it.  He almost always gives a 7, 8 or 9.  The other day I got mad because I never get a 10 rating!  I told him that I was convinced he thought I was a bad cook. Of course he then called me meladramtic, but also explained to me that he can't give out 10's all the time or they become meaningless.  I left the conversation annoyed.  However, last night I have regained my faith that I can in fact cook.  Upoon completion of the meal, Moe said it was "the perfect ten"!

Chicken Parmesean with Sundried Tomato and Pine Nut Marinara Sauce

Serves: 4

2 chicken breasts
1 jar of Classico Marinara (Basil and Tomato)
1/2 green bell pepper - chopped
1/4 onion - finely chopped
1/8 cup pine nuts
1 tablespoon of butter
fresh parsley
1/4 cup sun dried tomatoes
1 garlic clove - minced
1/2 cup bread crumbs
4 slices of Mozzarella Cheese
Dry Italian Seasoning (mixed herb)
1 egg

Preheat oven to 350 degrees.  Slice chicken breasts in half long ways.  Crack egg into a bowl and beat.  Dip chicken breasts in egg and then coat evenly with bread crumbs.  Place in the bottom of a glass baking dish.  Repeat with remaining chicken breasts.  In the baking pan, put two scopes of Classico marinara sauce on top of chicken and then layer one piece of mozzarella cheese on top.  Sprinkle top of chicken with Italian seasoning.  Repeat so that all four pieces of chicken are in baking dish with marinara, cheese, and seasoning. 

Bake chicken for 30-45 minutes (depending on thickness of the chicken)  until inside temp reads 165 degrees or juices run clear.  While chicken is baking, heat olive oil in a large skillet and saute onions, green peppers, and garlic until tender.  While sauteing, dice up sun dried tomatoes.  Add pine nuts to skillet.  Once pine nuts are toasted, add sun dried tomatoes to the mix.  While sun dried tomatoes are heating up.  Dice up fresh parsley (1 -2 tablespoons) and add to mixture.  Pour 3/4 of the jar of Classico Marinara.  Add fresh cracked pepper.  Mix well.  Once sauce is hot and bubbly, transfer to low heat burner to keep warm.  When chicken has 15 minutes left, bring pot of water to a boil.  Add pasta (I used spaghetti, but any kind would work).  Cook pasta according to packaging directions. When chicken has 5-10 minute left, put another 1/2 piece of cheese on top of each chicken breasts. 

When chicken is done, plate pasta and top with sauce and freshly grated Parmesan cheese.  Serve with chicken. 

- Miss J

Johnny Marzetti

For some odd reason, I was craving Johnny Marzetti this past weekend. I haven't had it since I was little so when I sat down to make my grocery list, I only recalled three ingredients...pasta, marinara sauce, and cheese (lots of it)!  I looked up a couple recipes online and ended up taking little bit from all of them to create this meal.  It was a nice change of pace from our usual weekend menu!

Serves: 6

1 can of diced tomatoes
1 can of tomato sauce
1/2 pound of ground turkey
1/8 - 1/4 pound of chicken sausage (I used Trader Joe's brand which just needed diced up - already cooked)
1 green pepper
1/4 cup celery (chopped finely)
1 garlic clove (minced)
1/2 onion (diced)
1/2 tsp chili powder (more or less to taste)
Rigatoni pasta
shredded cheddar cheese (approximately 1 cup)

Preheat oven to 350 degrees.  Boil water and add pasta.  Cook pasta according to directions on the back of the packaging.  You want the pasta to be al dente.  Once pasta is done, pour into colander and rinse with cold water to prevent pasta from cooking further. Meanwhile, brown turkey in a saucepan (approximately 7 minutes).  Add onions, garlic, green pepper, and celery.  Saute for five minutes.  Add diced tomatoes, tomato sauce, chicken sausage, and chili pepper.  Add salt and pepper to taste.  In a large casserole dish (I used a lasagna pan), pour pasta in the bottom.  sprinkle half of cheese over pasta and reserve other half for the topping.  Pour meat mixture over the pasta.  Top with remaining cheese.  Cover with aluminum foil and bake at 350 degrees for 45 minutes.  Allow dish to cool for several minutes before serving. 

- Miss J

Gorgonzala and Cranberry Stuffed Chicken

I came up with this recipe after surveying my fridge to find minimal ingredients.  I had an abundance of Gorgonzola cheese and chicken and that was pretty much it!  I decided to throw this together and see how it turned out.  It was a pretty good combination to be hoenst.  The sweetness of the cranberries was a nice compliment to the buttery taste of the Gorgonzola.

Serves: 2

2 chicken breasts

1/4 cup of Gorgonzola cheese

1/8 cup of dried cranberries

1/4 cup of bread crumbs (seasoned)

salt and pepper

Place the chicken breasts in a zip lock bag and pound out chicken from the center until chicken is a 1/2 in thick.  Pull chicken out of zip lock back and coat front and back with bread crumbs.  Heat up Gorgonzola cheese in the microwave for 30 seconds or until soft and creamy.  Spread a layer of Gorgonzola cheese on one side of chicken breasts and sprinkle with dried cranberries.  Season inside with cracked pepper.  Roll chicken up with cheese layer on the inside.  Pin ends closed with toothpicks.  Repeat with the second chicken breast.  Bake in a shallow dish at 350 degrees F for 40-50 minutes or until middle of chicken reads 165 degrees F.  Serve immediately. 

- Miss J

Served with roasted potatoes and a salad

Chicken Enchiladas

Whenever I have leftover chicken, rice, or beans, this is my go to meal.  It is a quick and easy meal that you can throw together in no time! 

Serves: 4 Enchiladas
Source:  Miss J

1 - 1 1/2 cup Trader Joe's Enchilada Sauce
4 whole wheat tortilla soft shells

1 bell pepper (any color)

3/4 onion

1 cup chicken (cooked and shredded)
1/2 cup salsa (any kind)

shredded cheddar cheese

1 cup brown rice (cooked)

1/2 cup sour cream

Vegetarian option: (substitute in for chicken)
roasted corn
refried beans or black beans

Sour cream sauce:
2 oz of Velveeta cheese (approximately 1/4 cup)
1/4 cup of sour cream
1/2 tsp ground red pepper (more or less depending on desired spice)

Preheat oven to 400 degrees. Dice up onions and bell pepper.  In a skillet, saute onions and bell peppers in olive oil until tender.  Set aside. Pour enchilada sauce into a shallow bowl.  With a basting brush, coat both both sides of the tortilla with enchilada sauce.  Layer 1/4 of the rice, chicken, sour cream, salsa, cheddar cheese, and enchilada sauce (1 tsp approximately).  Wrap tortilla and flip over so overlapped side is face down in a 9 x 5 inch baking dish (glass).  Repeat this step three times for a total of four tortillas.  Top enchiladas with extra cheese if desired (Moe lives for cheese and is always adding it when I'm not looking to recipes).  Place in oven and bake for 20 minutes or until hot and bubbly.  While enchiladas are cooking, mix sour cream, Velveeta, and ground red pepper in a bowl.  Heat up in the microwave to serve on top of enchiladas once they come out of the oven.  Serve immediately!

Notes:  I often times will make two vegetarian enchiladas with corn and beans and two chicken ones for Moe.  I have also made this recipe with squash or zucchini if I am out of bell peppers. 

Ratings:
Moe, 9 out of 10
Miss J, 9 out of 10