Chili Creme Chicken
Chili
Chicken Pot Pie
Chicken Potatoes with Cumin anc Chipolte
Onion Soup
Fried Rice
Potato Soup
Monday, January 30, 2012
Friday, January 27, 2012
Chicken and Noodle with Cajun Seasoning
3 skinless, boneless chicken breast halves cut in large chunks
2 teaspoons Cajun seasoning (I didn't really measure mine, but I probably used less than this)
1 tablespoon olive oil
1 can cream of chicken soup
1/2 cup white cooking wine or chicken broth/stock
1 can chopped green chiles
1 teaspoon lime juice
1/4 cup pasta water
1/2 box angel hair pasta
Season the chicken with the Creole seasoning.Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides. Add the lime juice over the chicken. Deglaze with the wine. Stir the soup, chiles and remaining Cajun seasoning in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Meanwhile cook a half box of angel hair pasta. When pasta is one minuet from being done from the box directions transfer to the pan of simmering chicken mixture. Add in the pasta water and cook until the mixture is hot and bubbling and thoroughly incorporated. serves 4 generously.
Original Recipe before I changed it!
2 teaspoons Cajun seasoning (I didn't really measure mine, but I probably used less than this)
1 tablespoon olive oil
1 can cream of chicken soup
1/2 cup white cooking wine or chicken broth/stock
1 can chopped green chiles
1 teaspoon lime juice
1/4 cup pasta water
1/2 box angel hair pasta
Season the chicken with the Creole seasoning.Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides. Add the lime juice over the chicken. Deglaze with the wine. Stir the soup, chiles and remaining Cajun seasoning in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Meanwhile cook a half box of angel hair pasta. When pasta is one minuet from being done from the box directions transfer to the pan of simmering chicken mixture. Add in the pasta water and cook until the mixture is hot and bubbling and thoroughly incorporated. serves 4 generously.
Original Recipe before I changed it!
Friday, January 20, 2012
Easy Bacon and Pasta
2 eggs
1 1/4 cup Parmesan cheese, grated
1 box spaghetti, i break mine in half
1 tablespoon olive oil
4 slices bacon
1 tablespoon garlic, minced
Salt and pepper, to taste
1/4 tsp ground chipotle pepper
In a medium-size bowl, beat together eggs and 1 cup cheese. Set aside.
In a large pot of boiling salted water, cook pasta according to package instructions. Drain, reserving 1 cup cooking water in a measuring cup. While the pasta cooks, heat oil in a large skillet over medium-high heat. Add bacon and cook until crisp, about 5-6 minutes. Add minced garlic and cook 1 minute more. Add drained pasta to the skillet, tossing to coat, I also added 1/2-1 c pasta water and let it simmer away until absorbed. Lower heat to med low. Stir 1/2 cup reserved cooking water into the egg and cheese mixture, stir vigorously til smooth. Pour mixture into skillet, tossing to coat. I added more pasta water at the point and stirred vigorously Season to taste with salt and pepper. Serve hot!!
link to original recipe which I altered somewhat.
1 1/4 cup Parmesan cheese, grated
1 box spaghetti, i break mine in half
1 tablespoon olive oil
4 slices bacon
1 tablespoon garlic, minced
Salt and pepper, to taste
1/4 tsp ground chipotle pepper
In a medium-size bowl, beat together eggs and 1 cup cheese. Set aside.
In a large pot of boiling salted water, cook pasta according to package instructions. Drain, reserving 1 cup cooking water in a measuring cup. While the pasta cooks, heat oil in a large skillet over medium-high heat. Add bacon and cook until crisp, about 5-6 minutes. Add minced garlic and cook 1 minute more. Add drained pasta to the skillet, tossing to coat, I also added 1/2-1 c pasta water and let it simmer away until absorbed. Lower heat to med low. Stir 1/2 cup reserved cooking water into the egg and cheese mixture, stir vigorously til smooth. Pour mixture into skillet, tossing to coat. I added more pasta water at the point and stirred vigorously Season to taste with salt and pepper. Serve hot!!
link to original recipe which I altered somewhat.
Wednesday, January 18, 2012
Buffalo Chicken Pie
2 c cooked chicken
½ c buffalo sauce
1 - 1 ½ c shredded cheddar
1 c chopped celery, carrots, onions, garlic mixed
1 c biscut mix
½ c yellow cornmeal
½ c milk
1 eggs
2/3 c ranch dressing
Heat oven to 400°F. In large bowl, toss chicken and Buffalo wing sauce until well coated. Stir in cheeses and celery. Pour into ungreased 9-inch glass pie plate.
In medium bowl, mix Bisquick mix, cornmeal, milk and egg. Pour over chicken mixture; spread to cover.
Bake 25 to 30 minutes or until topping is golden brown. Cut into wedges; drizzle with blue cheese dressing. Makes six servings, but would probably have to double for our fam.
½ c buffalo sauce
1 - 1 ½ c shredded cheddar
1 c chopped celery, carrots, onions, garlic mixed
1 c biscut mix
½ c yellow cornmeal
½ c milk
1 eggs
2/3 c ranch dressing
Heat oven to 400°F. In large bowl, toss chicken and Buffalo wing sauce until well coated. Stir in cheeses and celery. Pour into ungreased 9-inch glass pie plate.
In medium bowl, mix Bisquick mix, cornmeal, milk and egg. Pour over chicken mixture; spread to cover.
Bake 25 to 30 minutes or until topping is golden brown. Cut into wedges; drizzle with blue cheese dressing. Makes six servings, but would probably have to double for our fam.
Monday, January 16, 2012
Fried Rice
4 c. leftover rice well chilled and dried some
1/4 c canola oil
1 tbsp garlic
mixture of chopped veggies of your choice I use what is on hand
pkg onion soup mix
2 tbsp soy sauce
1/2 c water
chicken (optional) cooked and chopped or shredded
2 eggs well beaten
In a large skillet heat oil over med/high heat add the veggies chopped and allow to soften but not brown. Add the garlic and stir til it is aromatic, becareful not to brown. Add rice. Let it warm all the way through, breaking up hunks as you let it fry. Add the mixture of water, soy sauce and onion mix. Pour it through the whole mixture. When the rice has obsorbed the liquid nearly make a well in the center and add the eggs, let them cook and solidify a bit then mix them in the with rice . Keep turning and frying until it reaches a crispyness that you prefer. We like ours to have some crispy pieces. Serve hot! Depends on how much rice you have on how much this will serve.
1/4 c canola oil
1 tbsp garlic
mixture of chopped veggies of your choice I use what is on hand
pkg onion soup mix
2 tbsp soy sauce
1/2 c water
chicken (optional) cooked and chopped or shredded
2 eggs well beaten
In a large skillet heat oil over med/high heat add the veggies chopped and allow to soften but not brown. Add the garlic and stir til it is aromatic, becareful not to brown. Add rice. Let it warm all the way through, breaking up hunks as you let it fry. Add the mixture of water, soy sauce and onion mix. Pour it through the whole mixture. When the rice has obsorbed the liquid nearly make a well in the center and add the eggs, let them cook and solidify a bit then mix them in the with rice . Keep turning and frying until it reaches a crispyness that you prefer. We like ours to have some crispy pieces. Serve hot! Depends on how much rice you have on how much this will serve.
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