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!
Showing posts with label Fab Finds. Show all posts
Showing posts with label Fab Finds. Show all posts
Friday, January 27, 2012
Monday, January 16, 2012
Friday, October 28, 2011
Great Fab Find!!!
Original Recipe for Maple Glazed Pork Chops
But I tweaked it a little bit! Obviously!
8 boneless pork chops
3 tsps chili powder
1 tsp chipoltle chili powder
1 tsp salt
1 can chicken broth
1/2 c maple syrup (real!)
3 tbsps balsamic vinegar
3 tbsp olive oil
about 3 lbs sweet potatoes
2-3 red onions chopped
I cut up the sweet potatoes and the onions and then got them to boiling on the stove. I then seasoned the chops with the chili powders and salt and then browned them in the oil. I then started the balsamic reducing. When the potatoes were done I mashed them with butter and some chicken broth. after the chops had browned I added some broth to the pan and covered and simmered for a bit. When they were done I removed the lind and drained the liquid off. I then finished the sauce with the maple, broth and a pat of butter. I then poured the sauce on the chops and served the chops and sauce over the mashed sweet potatoes/red onions, it was bangin'!!
But I tweaked it a little bit! Obviously!
8 boneless pork chops
3 tsps chili powder
1 tsp chipoltle chili powder
1 tsp salt
1 can chicken broth
1/2 c maple syrup (real!)
3 tbsps balsamic vinegar
3 tbsp olive oil
about 3 lbs sweet potatoes
2-3 red onions chopped
I cut up the sweet potatoes and the onions and then got them to boiling on the stove. I then seasoned the chops with the chili powders and salt and then browned them in the oil. I then started the balsamic reducing. When the potatoes were done I mashed them with butter and some chicken broth. after the chops had browned I added some broth to the pan and covered and simmered for a bit. When they were done I removed the lind and drained the liquid off. I then finished the sauce with the maple, broth and a pat of butter. I then poured the sauce on the chops and served the chops and sauce over the mashed sweet potatoes/red onions, it was bangin'!!
Monday, September 12, 2011
New Recommends
Company Chicken****
This was as good as I remember it being, but this recipe amped it up a bit. I follow this pretty close, excet I browned the bacon after cutting it in half so one piece of bacon topped one piece of chicken. Then I browned the breasts in the bacon drippings (just about tbsps worth). Then I put them in the baking dish. This is SUCH a yummy dinner or lunch, which is what we had. Must try, but remember its not very figure friendly.
Cheddar Beer Soup **
This was just pretty good. I did add a sauted group of celery, onion and carrots and also boiled some potatoes and added the potatoe water to thicken the soup, it just was very bland. I don't know if I will make this again, but maybe. Need a TON more salt and thats kinda not too cool to me when I cook, I don't want to add gallons of salt to a recipe! :D
Bangers and Mash ***
I Loved the Mash on this one and will continue to make it. The bangers were okay, but not like the real thing, although the gravy was tasty. I will tweak it again next time like I did this time. But I don't want to do the exact same thing again. But I want a more beefy sauce with the flavor of carmelized onions and such. For the mash I sauteed some slaw mix and then added it to the salted and peppered mash with a little butter and milk, just a touch, it was YUMMMY.. so the bangers get ** and the mash gets ****!
Mac and Cheese with Onions and Bacon****
This was straight up comfort bonanza! WOWIE! I carmelized the onions while the other things cooked and mixed them with the bacon and stired them into the finished pasta and then baked it all with panko sprinkled on top with some parm! Just fabulous! WOWOWOWOW!!!
Buffalo Chicken Bites ***
Yum! Good easy comfort food. I have either been in a comfort food zone lately or a light and tasty mood. So this had fit the bill well! Enjoy it!!!
Glazed Carrots ***
I made this for a friend a couple of months ago, and tried a bite, don't tell her I did. it was really good. I wanted to make it for my own fam, but didn't get around to it yet! :D
This was as good as I remember it being, but this recipe amped it up a bit. I follow this pretty close, excet I browned the bacon after cutting it in half so one piece of bacon topped one piece of chicken. Then I browned the breasts in the bacon drippings (just about tbsps worth). Then I put them in the baking dish. This is SUCH a yummy dinner or lunch, which is what we had. Must try, but remember its not very figure friendly.
Cheddar Beer Soup **
This was just pretty good. I did add a sauted group of celery, onion and carrots and also boiled some potatoes and added the potatoe water to thicken the soup, it just was very bland. I don't know if I will make this again, but maybe. Need a TON more salt and thats kinda not too cool to me when I cook, I don't want to add gallons of salt to a recipe! :D
Bangers and Mash ***
I Loved the Mash on this one and will continue to make it. The bangers were okay, but not like the real thing, although the gravy was tasty. I will tweak it again next time like I did this time. But I don't want to do the exact same thing again. But I want a more beefy sauce with the flavor of carmelized onions and such. For the mash I sauteed some slaw mix and then added it to the salted and peppered mash with a little butter and milk, just a touch, it was YUMMMY.. so the bangers get ** and the mash gets ****!
Mac and Cheese with Onions and Bacon****
This was straight up comfort bonanza! WOWIE! I carmelized the onions while the other things cooked and mixed them with the bacon and stired them into the finished pasta and then baked it all with panko sprinkled on top with some parm! Just fabulous! WOWOWOWOW!!!
Buffalo Chicken Bites ***
Yum! Good easy comfort food. I have either been in a comfort food zone lately or a light and tasty mood. So this had fit the bill well! Enjoy it!!!
Glazed Carrots ***
I made this for a friend a couple of months ago, and tried a bite, don't tell her I did. it was really good. I wanted to make it for my own fam, but didn't get around to it yet! :D
Saturday, September 10, 2011
Sweet and Savory Apple Pancake Bake
Here is the original recipe that inspired my version of this meal:
2 apples chopped into small bites
1/2 red onion chopped
1/2 pound of bacon (frozen for a bit and then sliced into thin bits for browning)
1 1/2 c baking mix
1 1/2 c milk
1 c. liquid eggs
4 tbsp brown sugar (divided)
4 tbsp real maple sugar (divided)
2 c. shredded cheddar
2 apples peeled and then diced
Spray two pie pans with baking spray and preheat oven to 375. Place the diced apples into the pie plates, one apple per plate. add the brown sugar to the apples and mix until well coated. In a separate bowl mix the eggs, baking mix and milk until together, may be a bit lumpy. pour the baking mixture over the apples adding an equal amout to each pie plate. meanwhile brown the bacon in a pan, rending as much fat as possible (this means you brown on a low setting). Drain the bacon on towels and add the red onion to the hot oil and slowly carmelize the onion in the bacon drippings. Then add two tbsps each of the maple syrup to the pie pans of apple mixture. When the onions are browned and tender sprinkle half into each pie plate. Do the same with the bacon. I stirred each pie plate at this point to make sure everything was evenly distributed and that the maple syrup didn't just sink to the bottom. Then add the cheddar (half in each pie plate) and press it until it sinks under the batter. Bake in the oven for 30 to 35 minutes or until it is golden and a tooth pick or knife inserted into the middle comes out clean. Slice into eight pieces each and serve warm with more real maple syrup.
This is like a big apple/bacon/cheddar pancake...We enjoyed it!
2 apples chopped into small bites
1/2 red onion chopped
1/2 pound of bacon (frozen for a bit and then sliced into thin bits for browning)
1 1/2 c baking mix
1 1/2 c milk
1 c. liquid eggs
4 tbsp brown sugar (divided)
4 tbsp real maple sugar (divided)
2 c. shredded cheddar
2 apples peeled and then diced
Spray two pie pans with baking spray and preheat oven to 375. Place the diced apples into the pie plates, one apple per plate. add the brown sugar to the apples and mix until well coated. In a separate bowl mix the eggs, baking mix and milk until together, may be a bit lumpy. pour the baking mixture over the apples adding an equal amout to each pie plate. meanwhile brown the bacon in a pan, rending as much fat as possible (this means you brown on a low setting). Drain the bacon on towels and add the red onion to the hot oil and slowly carmelize the onion in the bacon drippings. Then add two tbsps each of the maple syrup to the pie pans of apple mixture. When the onions are browned and tender sprinkle half into each pie plate. Do the same with the bacon. I stirred each pie plate at this point to make sure everything was evenly distributed and that the maple syrup didn't just sink to the bottom. Then add the cheddar (half in each pie plate) and press it until it sinks under the batter. Bake in the oven for 30 to 35 minutes or until it is golden and a tooth pick or knife inserted into the middle comes out clean. Slice into eight pieces each and serve warm with more real maple syrup.
This is like a big apple/bacon/cheddar pancake...We enjoyed it!
Tuesday, September 6, 2011
Bake Marinated Chicken Fingers
equal parts of a vinegar and an oil (I usually use olive oil and have tried both cider and balsamic vinegar)
salt and pepper
1 tsp ground garlic
1 tsp dried thyme
Other dried spices as your tastes prefer (I have done celery seed, poultry seasoning, etc)
1-2 tbsp mustard (dijon, grainy, or other mustard you prefer)
1 pkg chicken breasts or tenderloins
ziplock or other pkg to marinate in
mix the first 6 ingreds until well blended. Add the chicken and turn to coat each piece. Place in fridge for 8 hours or over night. Preheat oven to 375 and place the chicken on a baking sheet lined with foil. Bake for 15-25 minutes or until chix is golden and tender and cooked through. Eat and enjoy!
salt and pepper
1 tsp ground garlic
1 tsp dried thyme
Other dried spices as your tastes prefer (I have done celery seed, poultry seasoning, etc)
1-2 tbsp mustard (dijon, grainy, or other mustard you prefer)
1 pkg chicken breasts or tenderloins
ziplock or other pkg to marinate in
mix the first 6 ingreds until well blended. Add the chicken and turn to coat each piece. Place in fridge for 8 hours or over night. Preheat oven to 375 and place the chicken on a baking sheet lined with foil. Bake for 15-25 minutes or until chix is golden and tender and cooked through. Eat and enjoy!
Monday, May 16, 2011
Chicken Flautas
I made chicken flautas for dinner the other night from a food network recipe and they were really good, VERY filling (I only ate one and Will only ate two). Here is what I did and where I got my inspiration!
Shredded Chicken Breast:
placed 3 chix breats in a crock pot and then in a bowl I mixed about 1 c of water with garlic powder, galic salt, chopped garlic, and some boullion mix (not much) and some pepper. I then poured that over top and cooked on high for 3 hours, shredded it and used it in place of rotisseri chix called for in the following recipe.
Chicken Flautas with Avocado creme
These made ALOT of food and we ate this for three days!! Seriously! They were good though. I don't think I will make them often as it is just so much, unless I made them for a party or something.
Shredded Chicken Breast:
placed 3 chix breats in a crock pot and then in a bowl I mixed about 1 c of water with garlic powder, galic salt, chopped garlic, and some boullion mix (not much) and some pepper. I then poured that over top and cooked on high for 3 hours, shredded it and used it in place of rotisseri chix called for in the following recipe.
Chicken Flautas with Avocado creme
These made ALOT of food and we ate this for three days!! Seriously! They were good though. I don't think I will make them often as it is just so much, unless I made them for a party or something.
Yummy Pot Pie
Just made a fab pot pie recipe for the fam. It was super yummy. Here is where I got my inspiration and then this is what I actually did.
Wine Poached Chicken
Chicken Tarragon Pot Pie
4 small leeks
3 carrots
heart of celery
1/2 onion
2 tbsp chopped fresh tarragon
4 boneless skinless chick breast
1 c white cooking wine
2 c chicken broth from bouillon
1 tsp dried thyme
2 ready made pie crusts
1 c half and half
3 tbsp butter
3 tbsp flour
In a large pot I added the veggies, which had been sliced about 3 inches long. I obviously clean the leeks after slicing them down the middle as they are very gritty between the leaves. I added the chicken on top of the veg and then topped with thyme and fresh tarragon. Then I added the broth and the wine to just cover the chicken mixture. I brought it gently to a boil and covered it and lowered the heat and simmered for 25 mins. I then separated the broth from the veg/chix and reserved the liquid. I chopped the veg/chix into bite sized pieces and divided between to round pie plates. Then in the pot I cooked the chick/veg in I melted 3 tbsp of butter and added the flour. I let the flour cook a bit and gradually added two cups of the reserved liquid from the poaching. I then added the cup of half and half making a creamy sauce. Season to taste at this time with salt and pepper. I poured the sauce over the two pies and then used the already made pie crusts and topped them. Giving several air holes for the mixture to breath. I placed in a preheated 400 degree oven for 20 minutes and then lowered the heat to 375 for 20 minutes until the pies were bubbly. I baked the pies on a cookie sheet to keep messes to a minimum. These were really good and two pies really did feed our whole family without any left overs. If I was making this for a crowd it would be much more pies, probably four. But it was only 4 chicken breasts to begin with and if I had used more chix I would have probably had more pie as I could easily have made the sauce more. I have 4 c. of broth left over which I froze to use another time. YUMMY!!!
Wine Poached Chicken
Chicken Tarragon Pot Pie
4 small leeks
3 carrots
heart of celery
1/2 onion
2 tbsp chopped fresh tarragon
4 boneless skinless chick breast
1 c white cooking wine
2 c chicken broth from bouillon
1 tsp dried thyme
2 ready made pie crusts
1 c half and half
3 tbsp butter
3 tbsp flour
In a large pot I added the veggies, which had been sliced about 3 inches long. I obviously clean the leeks after slicing them down the middle as they are very gritty between the leaves. I added the chicken on top of the veg and then topped with thyme and fresh tarragon. Then I added the broth and the wine to just cover the chicken mixture. I brought it gently to a boil and covered it and lowered the heat and simmered for 25 mins. I then separated the broth from the veg/chix and reserved the liquid. I chopped the veg/chix into bite sized pieces and divided between to round pie plates. Then in the pot I cooked the chick/veg in I melted 3 tbsp of butter and added the flour. I let the flour cook a bit and gradually added two cups of the reserved liquid from the poaching. I then added the cup of half and half making a creamy sauce. Season to taste at this time with salt and pepper. I poured the sauce over the two pies and then used the already made pie crusts and topped them. Giving several air holes for the mixture to breath. I placed in a preheated 400 degree oven for 20 minutes and then lowered the heat to 375 for 20 minutes until the pies were bubbly. I baked the pies on a cookie sheet to keep messes to a minimum. These were really good and two pies really did feed our whole family without any left overs. If I was making this for a crowd it would be much more pies, probably four. But it was only 4 chicken breasts to begin with and if I had used more chix I would have probably had more pie as I could easily have made the sauce more. I have 4 c. of broth left over which I froze to use another time. YUMMY!!!
Tuesday, April 26, 2011
Stuffed Pepper Soup
2 pounds ground beef
2 quarts hot water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
1/2 c -3/4 c uncooked quick barley
2 cups chopped green peppers (I do a large chop, 3/4 inch pieces)
1/4 cup packed brown sugar
Salt to taste (I don't add any more at this point)
2 teaspoons beef bouillon granules
1 teaspoon fresh cracked pepper
Directions
In a large pot, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield: 10 servings.
The original Recipe.
2 quarts hot water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
1/2 c -3/4 c uncooked quick barley
2 cups chopped green peppers (I do a large chop, 3/4 inch pieces)
1/4 cup packed brown sugar
Salt to taste (I don't add any more at this point)
2 teaspoons beef bouillon granules
1 teaspoon fresh cracked pepper
Directions
In a large pot, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield: 10 servings.
The original Recipe.
Sunday, April 24, 2011
Recommended Recipes
Sausage Potato Salad****
This was really YUMMY and the kids enjoyed it! The taste was fresh and not heavy, only changes I made was using russet potatoes in place of red one! This is a "gotta try"!
Thai Chicken Curry Soup****
This soup was SOO good!! We obviously didn't serve this to the kids as it was just too spicy, but I am sure with some minor adjustments we could very easily share with the kids, this is not a lot of food either. But the broth is DELICIOUS!! I didn't use store bought roast chicken, I roasted my own in the oven with olive oil and salt and pepper and then shredded it and chopped it. I froze the left overs which I KNOW will make a great lunch for me or a snack for the hubs!
Sauteed Peppers and Onions****
We use these on sweet sausage and hogie rolls. They are simply YUMMMMMY! Only difference I can add is using balsamic vinegar in place of red wine vinegar! We will def keep this one as a staple for quick easy dinner that everyone LOVES and eats right up!!
Herb Quick Bread***
Made this for CG one night to go with the stuffed pepper soup I made. I also baked a garlic loaf, which I didn't really like as much although it seemed to be a hit too. This had that sweet and herby taste that I think goes so well with yummy warm soup recipes! I will def use this again. I didn't use caraway seed, I subbed in anise and it was really good! My only complaint is that this was made by being dipable! If it was stand alone it might be a bit dry, but I didn't try an herbed butter or anything to go along with it so that might made it less dense!
This was really YUMMY and the kids enjoyed it! The taste was fresh and not heavy, only changes I made was using russet potatoes in place of red one! This is a "gotta try"!
Thai Chicken Curry Soup****
This soup was SOO good!! We obviously didn't serve this to the kids as it was just too spicy, but I am sure with some minor adjustments we could very easily share with the kids, this is not a lot of food either. But the broth is DELICIOUS!! I didn't use store bought roast chicken, I roasted my own in the oven with olive oil and salt and pepper and then shredded it and chopped it. I froze the left overs which I KNOW will make a great lunch for me or a snack for the hubs!
Sauteed Peppers and Onions****
We use these on sweet sausage and hogie rolls. They are simply YUMMMMMY! Only difference I can add is using balsamic vinegar in place of red wine vinegar! We will def keep this one as a staple for quick easy dinner that everyone LOVES and eats right up!!
Herb Quick Bread***
Made this for CG one night to go with the stuffed pepper soup I made. I also baked a garlic loaf, which I didn't really like as much although it seemed to be a hit too. This had that sweet and herby taste that I think goes so well with yummy warm soup recipes! I will def use this again. I didn't use caraway seed, I subbed in anise and it was really good! My only complaint is that this was made by being dipable! If it was stand alone it might be a bit dry, but I didn't try an herbed butter or anything to go along with it so that might made it less dense!
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