Archive | Chicken RSS feed for this section

Teriyaki Stir Fry

12 Aug

I am convinced: head colds are of the Devil. Seriously. You feel so terrible that you don’t want to function, and yet not quite terrible enough to justify it. So, you just end up plodding through your day, grumping and growling and blowing your poor, red nose and coughing pitifully. Not cool. And not conducive to creative cooking. It’s really kind of awesome that there are recipes that don’t require much brain power just in case those nasty head colds strike – they don’t require too much prep, but they taste and look like they did. Huzzah. I would add an exclamation mark at the end of that ‘huzzah,’ but I just don’t have the energy. Sniff, cough, cough. The Devil made me do it.

photo-95

Ingredients:

1/2 cup teriyaki sauce

2 Tbsp soy sauce

1 tsp rice vinegar

1 Tbsp cornstarch

1 Tbsp oil

1 lb chicken or beef, cubed

vegetables of choice – I am lazy and usually use frozen mixed vegetables, and frozen sweet corn; this time we had some fresh peas from the garden!

In a small bowl, whisk together teriyaki sauce, soy sauce, and vinegar. Dissolve cornstarch in 1 Tbsp water and stir into the sauce mixture; set aside. In a wok or large skillet, heat oil and stir fry chicken until cooked through. Add vegetables and cook about 2 minutes more until vegetables soften. Add sauce to wok and stir until sauce is thickened. Serve over rice.

photo-97

Chicken Alfredo Lasagna Rolls

6 Aug

Not all of the recipes I find on the internet are a grand success. Just a few weeks ago, I was looking for something I could utilize my two quickly-ripening avocados for and stumbled upon an avocado pasta sauce. Sounds kind of yummy, right? I ignored the red flag that shot up when I read “1-3 cloves of garlic.” I love me some garlic, but 3 cloves? I even stayed on the safe end and put in only one and a half, and I almost fell out of my chair having been punched smartly in the taste buds. It was such an overwhelming garlic taste that I’m pretty sure my tongue went temporarily numb. I cleaned my plate, not wanting my kids to see me dump my food down the sink, but I was merciful to them. I saw their faces – it was pretty gross.

Luckily! This is one of my internet-find success stories. My kids are not fans of marinara (I think they are crazy, personally), so we always have to get pizza with either white sauce or no sauce, spaghetti is out, and lasagna is an every now and then. I was so excited when I found these Chicken Alfredo Lasagna Rolls – a perfect combo of the stuff they love, and I don’t have to cater to their crazy tastes. Plus, they had a lot of fun helping me put them together.

photo-86
Ingredients:

9 lasagna noodles
2 ½ cups alfredo sauce Lower-Fat Alfredo (double this recipe of alfredo if using)
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Spray an 9X13 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. Sprinkle oregano and garlic salt on top of sauce. Spread shredded chicken evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings.

Place the roll-ups in the pan, one by one, seam-side down so they don’t come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350^F for about 30 minutes, or until the cheese is completely melted on top. Broil the last 3 minutes to make the cheese toasty on top.

photo-85

Original recipe found here: https://www.facebook.com/photo.php?fbid=10151550791243589&set=a.10150167972168589.304302.587428588&type=1

Massaman Curry

23 Jul

I need a new car. We have four kids and our car seats seven. Now, you don’t have to be a math whiz to figure out that we do, in fact, have enough seats to fit everyone in our family – that’s not the problem. The problem is that, in order to fit everyone in our family including their carseats, my two year old and my four year old have to sit next to each other…in the back…alone…and they can touch each other. Heaven forbid. The amount of screaming that comes from that back seat is kind of ridiculous. My kids love each other, just not when they have to sit next to each other. Now for the real problem: I don’t think they make a car that would suit our needs. I like having my oldest next to the baby – she is such a big help when he gets fussy; but in any car layout, besides a big beastly suburban or van, that always leaves the other two next to each other. I made the comment to my sister that maybe we should just drive a motorhome around like my mom did when we were kids (yes – I said motorhome…that was our family car). To which she heartily responded, “Oh no, do not do that to your kids!” I always thought it was kind of cool – there was a special ‘high seat’ that I could see out of the window if it was my turn (we usually fought over it – I even got bit by my little sister one time because she wanted it, but I got it because she bit me 🙂 = Justice). Plus we had a bathroom with us all the time. Can you say ‘convenient?’ But I was young. Apparently, when kids ask you if you’re leaving on vacation every time you get picked up from school, it gets kind of embarrassing. So, I guess motorhome is out. I’m up for suggestions.

And because Thai food has everything to do with cars (is there even such a thing as a Thai manufactured car?) – I bring you, Massaman Curry. I like to make it with sweet potatoes, but it is good with regular potatoes also. You can substitute the chicken for beef as well. Just adjust the cooking time a bit because beef takes longer to stew. Enjoy!

photo-68

Ingredients:

1 can coconut milk

2 Tbsp red curry paste

1 cup water

4 Tbsp sugar

1 Tbsp salt

dash of cinnamon

1 lb chicken, cubed (or beef)

1 cup potatoes, cubed

1/2 cup cashews

Heat coconut milk and curry paste in a pot over medium heat and stir – break up the paste and mix well with coconut milk. Stir constantly to keep mixture from sticking. When you see the red oil bubbling up (about 5 min), add meat and stir to cover meat with curry. Add 1 cup water or enough to cover all the meat. Add the rest of the ingredients, except potatoes and cashews. Stew until meat is cooked through. Add potatoes and cashews (you can wait and simply top your curry with cashews when you are ready to serve) and let simmer 20 min more. The liquid should be reduced, but if it is very low, add more water. Serve over warm rice.

Alice Springs Chicken

10 Jul

I made ice cream for dinner last night. Well, I guess I made ice cream instead of dinner last night. Unless you can count boiling eggs as preparing dinner. Now, before you pass too quick a judgement – no, I did not feed my family only boiled eggs (my kids would have been excited, but I personally hate boiled eggs) – we made Chef Salad. You have to have at least a few nights a week where dinner requires no more than five minutes of prep! Our Chef Salads, though pretty darn tasty, aren’t going to make the cut for the blog because I really don’t need a recipe to whip one of those up. My ice cream, on the other hand, will…but I haven’t taken pictures yet :). You’ll have to wait for that one (coconut banana! – you can’t wait, I know…patience…I’m sure I’ll have some today and I’ll do my best to take a picture before I eat it all). Luckily, I cook more often than I manage to blog, so I have a few recipes waiting in the wings for such an occasion as this.

Ever been to Outback Steakhouse? Ever been to Outback Steakhouse and ordered something other than steak? If you have, you can join the ranks of those of us who have tasted the heaven that is Alice Springs Chicken – yum.

photo-40

Ingredients:

4 pieces skinless, boneless chicken breasts

6 pieces bacon – fried crisp

1/2 tsp Lowry’s season-all

1 cup sliced mushrooms

3 cups shredded cheese – Cheddar, Colby, or Monterey Jack

honey mustard

Preheat oven to 350^F. Rub chicken breasts with season-all and set aside to marinate for 1 hour. While breasts are marinating, fry bacon crisp and drain (or, you can save the bacon grease and use it to cook the chicken in – it gives a little extra flavor). Shred cheese and set aside. Take chicken from marinade and sauté on medium heat in pan with just enough oil to prevent sticking. Cook on both sides until a slight, golden color and cooked in the middle. Remove from pan. Place chicken in oven-safe pan and cover with honey mustard. Cover with layer of mushrooms, three slices of back, and then cover each piece with cheese. Bake in oven until cheese is melted – 15-20 minutes. Serve over rice.

*You can also add chopped artichoke hearts!

Honey Mustard:

1/2 cup prepared mustard

1/4 cup honey

1/4 cup light corn syrup

1/4 cup mayonnaise

Blend all together until completely smooth and free from lumps.

Creamed Chicken and Biscuits

28 Jun

I got this recipe in the mail from the mortgage company that we got our very first home loan through – have I mentioned that we changed mortgage companies almost seven years ago and I am still on their mailing list? I’m grateful regardless, because gems like this one pop up here and there. Plus, we get free tickets to the local water park every year for ‘customer appreciation day’ – is it dishonest of us to still go? 🙂 You can go the lazy route (I’m all about lazy…no judging here!) and use the pre-made biscuits, or a biscuit mix. Most of the time I don’t pre-plan my meals (so wish I had the self discipline to do that!), so I don’t usually have either of those stocked in my kitchen. Luckily, homemade biscuits are pretty easy, if a little messy, and require very basic ingredients. So, you can always make your own in a pinch!

photo-25

Creamed Chicken:

4 cups shredded, cooked chicken (can use canned)

1 (10 oz) can cream of chicken soup

1/2 cup milk

1/2 cup sour cream

1 cup shredded cheddar cheese

Preheat oven to 350^F. Grease the bottom and sides of a 9×13 baking dish. Combine chicken, soup, sour cream, and milk in a medium bowl and mix well. Spoon mixture into baking dish. Bake for 15 min (this is a good time to prepare your biscuits if you are making your own). Remove from over. Sprinkle baked layer with 3/4 cup cheese. Arrange uncooked biscuits in a single layer over top. Sprinkle with remaining cheese. Bake until biscuits are golden brown and the sauce is bubbly – about 20 min longer.

Buttermilk Biscuits:

1 3/4 cup flour

1/3 cup bread flour

1/2 tsp salt

1 1/2 tsp baking powder

1/2 tsp baking soda

1 Tbsp sugar

1/2 cup shortening

3/4 cup buttermilk or sour milk

Combine dry ingredients in medium bowl (I don’t usually have bread flour, so I will use regular all purpose for both the 1 3/4 cup and 1/3 cup). Cut in shortening until mixture resembles coarse meal. Add milk all at once and stir just until dough forms a ball – it works best if you mix with your hands. Pat or roll 1/2 inch thick on a lightly floured surface. Cut into rounds. If baking separate from recipe above: bake on a greased baking sheet for 15-20 min at 425^F until golden brown and flaky.