Lettuce Wraps

Source: Group Recipes

If you've never had PF Chang's Soothing Lettuce Wraps, you are really missing out. They are SO GOOD and probably my favorite appetizer of all-time!

These aren't EXACTLY the same - I Googled "PF Chang's Lettuce Wraps" and got quite a few versions, and the lazy side in me won. This version was really easy. My only suggestion would be to halve the ginger and hot sauce - my changes are below. Enjoy!

Lettuce Wraps

Ingredients

16 Boston, bibb or butter lettuce leaves (or head of lettuce, rinsed, using large leaves)
1 pound ground chicken breast
1 large onion -- chopped
1/2 Cup pine nuts, chopped (optional)
2 tablespoons minced garlic
1 tablespoon reduced-sodium soy sauce
1/4 cup hoisin sauce
1 teaspoon minced fresh ginger
1 tablespoon rice wine vinegar or red wine vinegar
1 teaspoon Asian chili pepper sauce (see Note)
1 can (8 ounce size) sliced water chestnuts -- drained, finely chopped
1 bunch green onions -- thinly sliced
2 teaspoons Asian sesame oil

Directions

Rinse lettuce leaves, keeping them whole. Set aside to drain.

Cook chicken in a large skillet over medium heat, stirring often to break up the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce. Cook until the meat is crumbled and brown. Add water chestnuts, pine nuts and green onions. Cook until onions begin to wilt, about 2 minutes.

Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. Allow diners to spoon meat mixture into lettuce leaves and eat like a taco.

Note: Asian chili pepper sauce can be found in the Asian section of most supermarkets. Some brands contain garlic, which is fine. You can use 1/8 teaspoon cayenne pepper or 1/2 teaspoon dried red chili flakes instead.

Grilled Chicken Fajitas

Source: Cooking for Two

One of my favorite cookbooks has a grilling section, and I've been happily trying out the recipes. Each time I get kind of a "look" from Kevin - as in, you don't need recipes for grilling! Maybe not, but I always feel better with them, and the chicken would not have been as flavorful without the marinade! I've tried a few different fajita recipes, and this one will go in the regular rotation!

As a note, do not marinate the chicken for longer the 15 minutes. The acid in the lime will turn the meat mushy!

Grilled Chicken Fajitas

5 tablespoons vegetable oil

1/4 cup fresh lime juice from 2 limes

2 tablespoons chopped fresh cilantro

3 cloves garlic, minced

1 tablespoon Worcestershire sauce

1 1/2 teaspoons brown sugar

1 jalapeño chile, stemmed, seeded, and minced

Salt and pepper

2 (6 to 8 ounce) boneless, skinless chicken breasts, trimmed

1 small red onion, sliced into 1/2-inch rings (keep the rings together)

1 red, yellow, or orange bell pepper, stemmed, seeded, and quartered

6 6-inch flour tortillas

1. Combine 1/4 cup of the oil, lime juice, cilantro, garlic, Worcestershire, brown sugar, jalapeño, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Measure out and reserve 1/4 cup of the marinade for serving. Add 1/2 teaspoon more salt to the remaining marinade and pour in a large zipper-lock bag. Add the chicken breasts and turn to coat. Marinate the chicken in the refrigerator for 15 minutes.

2. For a gas grill: turn all the burners to high, cover, and heat the grill until hot, about 15 minutes. Leave the primary burner on high and turn the other burner(s) to medium.

3. Remove the chicken from the marinade, place on the hotter part of the grill, and cook covered until well browned on both sides, about 8 - 12 minutes, flipping halfway through cooking. Transfer the chicken to a carving board, tent loosely with foil, and let rest.

4. While the chicken cooks, brush the onion rings and bell pepper with remaining oil and season with salt and pepper. Place the onion rings and bell pepper with on the cooler part of the grill and cook covered, until spottily charred on both sides, 8 - 12 minutes, flipping them halfway through cooking. Transfer the vegetables to the carving board and tent loosely with foil.

5. If you wish to pre-warm the tortillas, place directly on cooler part of grill and cook about 20 seconds per side.

6. Separate the onion rings and slice the bell pepper into 1/4 inch strips. Toss the vegetables in half of the remaining marinade. Slice chicken and toss with the remaining marinade in a separte bowl. Serve with sour cream, lime wedges, and shredded cheddar, Monterey Jack or queso fresco (my favorite!) if desired.

Chicken Caesar Salad

When I told my husband we were having salad for dinner, he gave me a face and said, "I guess I'll have to have ANOTHER dinner." Put your pouting face away - after this dinner was done, he was fully stuffed and actually enjoyed it! He even said he usually doesn't like Caesar salad, but this was really good. I enjoyed it immensely as well. I have been on a real Caesar salad kick, and this fit the bill nicely!

Brining the chicken is key to flavorful, moist chicken. We used tenderloins and brined them for 15 minutes, then cooked about 3 minutes each side. The chicken was so good we've made it that way a few times just to have leftover chicken in the fridge.

Chicken Caesar Salad

Ingredients

Garlic Croutons

2 large cloves of garlic, minced

1/4 teaspoon table salt

3 tablespoons extra-virgin olive oil

3 cups 3/4-inch bread cubes from baguette

Broiled Chicken Breasts

3 tablespoons table salt

3 tablespoons granulated sugar

4 boneless, skinless chicken breast halves (about 6 inches each), trimmed of excess fat

Ground black pepper

Caesar Dressing

2 large eggs

2 tablespoons lemon juice, plus 2 more teaspoons

1 teaspoon Worcestershire sauce

1/4 teaspoon table salt

1/8 teaspoon ground black pepper

1 medium garlic clove, minced fine

4 anchovy filets (flat), minced (about 1 1/2 teaspoons)

1/3 cup extra-virgin olive oil

Salad

2 medium heats romaine lettuce, large outer leaves removed; washed, dried, and torn into 1 1/2 inch pieces

1/3 cup grated Parmesan cheese

1. For the croutons: Adjust oven rack to middle position and heat over to 350 degrees. Mix garlic, salt, and oil in a small bowl; let stand 20 minutes to infuse flavors, then pour through fine-mesh strainer into medium bowl. Add bread cubes and toss to coat. Spread cubes in even layer on rimmed baking sheet; bake, stirring occasionally, until golden, 12 to 15 minutes. Cool croutons on baking sheet to room temperature. (Can be covered and stored at room temperature for up to 24 hours.)

2. For the chicken: dissolve sugar and salt in 1 1/2 quarts cold water in gallon-sized zipper-lock bag or plastic container. Add chicken and seal bag, pressing out as much as as possible; refrigerate 30 minutes until fully seasoned. Remove chicken from brine, dry thoroughly with paper towels, and season with pepper.

3. Meanwhile, adjust oven rack to upper-middle position (should be about 6 inches away from heating element) and heat broiler. Spray broiler pan top lightly with nonstick cooking spray and position over pan bottom. Place chicken on pan; broil until spotty brown and firm to the touch, about 8 minutes, turning chicken halfway through cooking. Transfer chicken to plate and set aside.

4. For the dressing: Bring 2 inches water to boil in a saucepan over high heat. Lower eggs into water and cook 45 seconds; remove with slotted spoon. When cool enough to handle, crack eggs open; reserve yolks in small bowl and discard whites. Add lemon juice, Worcestershire, salt, pepper, garlic, and anchovies to yolks; whisk until smooth. Whisking constantly, add oil in slow, steady stream. Adjust seasonings with salt and pepper. (Dressing can be refrigerated in airtight container up to 1 day; shake before using.)

5. To finish salad: In large bowl, toss lettuce, Parmesan, and about two-thirds of the dressing to coat; divide evenly among individual plates. Remove tenderloins from chicken breasts; place in bowl used to dress lettuce, along with remaining dressing. Cut chicken breasts crosswise into 1/2-inch slices, add to bowl, and toss to coat. Divide dressed chicken evenly among plates, arranging slices on lettuce. Sprinkle each plate with a portion of the croutons and serve immediately.

Crispy Chicken Fingers

Source: The Food You Crave

I hate overly-fried chicken fingers. Like when there's a visible layer of grease in between the chicken and the breading, or the breading is thicker than the chicken. I've all but given up ordering chicken fingers because it's a little overly picky to say, "Can you describe the breading? Maybe you have a plate of chicken fingers you're about to deliver you can show me?"

This is a very healthy way to make chicken fingers, and it's also very easy! I don't typically have buttermilk around, so here's a little trick: measure a tablespoon of white vinegar into a measuring glass, and then add enough milk to bring it up to one cup. Let sit and you have buttermilk! It won't be quite as thick, especially if you drink skim like we do, but it'll do in a pinch.

This is a great weeknight recipe! You probably already have everything on-hand.

Crispy Chicken Fingers

1 1/4 pounds boneless, skinless chicken breats halves, cut across into 1/2 inch thick slices

1/2 cup lowfat buttermilk

Cooking spray

4 cups whole-grain corn cereal such as Corn Chex or corn flakes

1/4 teaspoon salt

Pinch of freshly ground pepper

1. Preheat oven to 400 degrees.

2. Combine the chicken and buttermilk in a shallow dish, turning the chicken to coat it with the buttermilk. Cover and chill for 15 minutes. Coat a baking sheet with cooking spray.

3. Put the cereal in a sealable plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish and season with salt and pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the prepared baking sheets. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheets to cool slightly. The pieces will become crispier.

If you'd like homemade honey mustard sauce, simply mix 1/3 cup Dijon mustard, 2 teaspoons of mayonnaise and 2 tablespoons of honey together. Enjoy!

Sesame Chicken

Source: Good Things Catered

I love chicken, but it's easy to get bored with it. It had been awhile since I'd made anything with Asian flavors, so I browsed through my Reader and this recipe caught my eye.

I LOVED the chicken! Garlic chili sauce (in the Asian section at your grocery store) has great flavor and kick! That, combined with the bread crumbs and sesame seeds, made for a very flavorful chicken. The noodles were flavorful, too...but just not my bag, baby. I like tahini in hummus, but I'm really not a huge fan of peanut butter in general. I think if you like those flavors, though, go for it! Next time I think I will make the noodles with the veggies and sesame seeds, and then splash on some soy sauce for flavor. Yum!

Sesame Chicken

Ingredients:
4 boneless, skinless chicken breasts
1 tsp sesame oil
1 heaping tablespoon Chinese garlic chili sauce
1 c. bread crumbs
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp ground pepper
1 Tbsp black sesame seeds
1 tsp olive oil

Directions:
-In medium bowl, combine chicken, sesame oil and garlic chili sauce.
-Toss to combine well and place in fridge.
-Marinate chicken for at least 20 minutes and up to 2 hours.
-Remove from fridge when ready to cook and place a nonstick pan on stove over medium heat.
-Preheat oven to 350 degrees.
-Place olive oil into pan and heat until almost smoking.
-Meanwhile another shallow bowl, add bread crumbs, garlic powder, salt, pepper, sesame seeds and toss to combine.
-Using tongs, place chicken breast into bread crumb mixture and coat well.
-Place into hot pan and repeat with remaining chicken breasts.
-Cook until golden in color on one side, about 2-3 minutes and flip.
-Cook an additional 2-3 minutes and place pan into preheated oven.
-Bake until internal temperature of 160 is achieved (do not over cook) and remove, about 10-15 minutes.
-Place chicken on warm serving plate, let rest for at least 10 minutes and serve.

Sesame Noodles

Ingredients:
1 (8oz) package whole wheat thin spaghetti
1 large carrot, ends removed and sliced into thin matchsticks
1 heaping Tbsp tahini
1 Tbsp creamy peanut butter
1/2 tsp good quality sesame oil
1 Tbsp rice vinegar
1 Tbsp low sodium soy sauce
6 green onions, sliced thinly, dark green ends removed
2 Tbsp sesame seeds
1 c. reserved pasta water

Directions:
-Cook pasta according to package directions.
-Meanwhile, in large bowl, combine tahini, peanut butter, sesame oil, rice vinegar, soy sauce and green onions.
-Stir to combine well and set aside.
-In last 2 minutes of cooking time, add matchstick pieces to boiling water.
-Remove 1 c. pasta water from pan and set aside.
-Drain pasta and carrots and place into large bowl along with other ingredients.
-Add 1/2 of reserved pasta water and toss to combine all ingredients.
-Add sesame seeds, let sit for 1 minute and add additional pasta water to obtain desired consistency.
-Serve warm or cold.

Lighten Up (Gruyere, Arugula and Prosciutto-Stuffed Chicken Breasts with Carmelized Shallot Sauce)

One of my goals this year has been to eat healthier. Now, I've never met a recipe with a stick of butter or a cup of heavy cream that didn't make me go weak in the knees. But it's pretty easy to have delicious food when you're only cooking with fatty ingredients. So I'm branching out this year. I am now in possession of the Cooking Light Complete Cookbook and The Food You Crave by Ellie Krieger. I'm enjoying going through these books, particularly the Ellie Krieger one. She has a very healthy approach to eating, as well as some very tasty looking recipes. Expect to see quite a few here in the future!

This recipe, from the previously mentioned Cooking Light cookbook, caught my eye. Maybe it's because it's quite possibly the longest recipe name I've ever encountered. Maybe it's because I have an undying love for Gruyere cheese. Whatever the case might be, this was my first recipe from my new cookbook!

The recipe suggested stuffing the chicken in advance. I did the morning I made this for dinner, and it worked out perfectly. It breaks up the recipe and makes the rest of the recipe that much easier.

Now for the verdict: I was blown away by how amazing this was, and how low in fat, too! The combination of gruyere, arugula and prosciutto was delicious, and the sauce added that little something extra. We both devoured this! I can't wait to make it again!

I bought an entire bag of arugula, so I used the rest by tossing the extra with diced tomatoes, salt, pepper, and a little olive oil and balsamic vinegar. Add some fresh-grated Parmesan cheese and homemade croutons and you have a gourmet meal!

I don't have a large nonstick pan, so I just used my stainless steel All Clad. I think it turned out a little tastier because I was able to scrape up the brown bits from the chicken when I added the wine into the pan. Yum! I would put this in my top 5 chicken recipes!

Gruyere, Arulua, and Prosciutto-Stuffed Chicken Breasts with Carmelized Shallot Sauce

Source: Cooking Light Complete Cookbook

Prep: 30 minutes

Cook: 45 minutes

Chicken:

6 (6-ounce) skinless, boneless chicken breast halves

6 (1/2 ounce) slices prosciutto

6 (1/2 ounce) slices Gruyere cheese

1 1/2 cups trimmed arugula

1/2 teaspoon salt

1/2 teaspoon pepper

3 tablespoons all-purpose flour

1 tablespoon olive oil

Carmelized Shallot Sauce:

1 cup thinly sliced shallots

2 teaspoons tomato paste

2 cups dry white wine

2 1/4 cups fat-free, less-sodium chicken broth

1 1/2 teaspoons water

1 teaspoon cornstarch

1. Preheat oven to 350 degrees.

2. To prepare chicken, place each breast half between 2 sheets of plastic wrap, pound to 1/4-inch thickness using a meat mallet or rolling pin. Discard plastic wrap. Top each half with 1 slice prosciutto, 1 slice cheese, and 1/4 cup arugula, leave a 1/4-inch border around edges. Fold in half, pinching edges together to seal, sprinkle with salt and pepper. (Chicken can be prepared up to a day ahead, and refrigerated).

3. Dredge chicken in flour, shaking off excess. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, cook 5 minutes on each side. Place chicken in shallow baking pan, bake at 350 for 5 minutes or until done. Turn off oven and leave in until sauce is ready.

4. To prepare sauce, add shallots to skillet and saute 4 minutes over medium-high heat or until browned. Add tomato paste, cook 1 minute, stirring constantly. Stir in wine, bring to a boil over medium-high heat. Cook until reduced to 1 cup, about 6 minutes. Add broth, bring to a boil. Cook until reduced by half, about 8 minutes.

5. Combine water and cornstarch in a small bowl, stir with a fork or whisk until smooth. Add cornstarch mixture to sauce and bring to a boil. Cook 1 minute, stirring constantly. Remove chicken breasts from oven and plate them; top with at least 1/4 cup sauce. Enjoy!

Herb-Rubbed Grilled Chicken with Orzo

Source: Annie's Eats

I'm always looking for a new, easy chicken recipe. I love chicken - it's lean, easy to cook with, and I always have some! This recipe was simple and quite good!

Just last week my husband mentioned, "I never thought you would really COOK when I met you." That's true, I never used to actually make dinners! Throughout the years, I've been cooking more and more, and actually learning along the way. I've always said I can READ a recipe, but I really can't create anything new. The reason I bring up all this when I ate this recipe I thought, "Hmmm...I think some crushed tomatoes would be really good instead of the diced tomatoes, and maybe a little bit of white wine." It's kind of cool to me I'm getting to the point where I can actually TASTE something and think about how I could change it :)

Herb-Rubbed Grilled Chicken with Orzo

8 oz. orzo pasta, uncooked
2 chicken breasts, butterflied into halves (4 pieces total)
Salt and pepper
2 tsp. Herbes de Provence
2 tbsp. olive oil
1 shallot, finely chopped
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, with juices
2 cups broccoli florets
½ cup heavy cream
1/3 cup freshly grated Parmesan cheese

Directions:

1. Bring a saucepan of salted water to boil. Add the orzo and cook until tender but still firm to the bite, about 10 minutes. Drain the pasta, reserving ½ cup of the pasta water.

2. Season both sides of the chicken breast halves with salt and pepper. Sprinkle evenly with the Herbes de Provence. Heat the olive oil in a 12- or 14-inch skillet over medium-high heat. Add the chicken breast halves to the pan and cook about 3 minutes per side, until golden brown. Remove from pan and set aside.

3. Reduce the heat to medium, add the shallot to the pan and sauté 2-3 minutes. Add the garlic and sauté an additional minute, until fragrant. Add the diced tomatoes with juices and the broccoli florets to the pan, scraping the bottom of the pan to remove any browned bits. Bring to a boil, then reduce the heat to simmer over medium-low. Add the chicken breasts and any accumulated juices back into the pan. Cover and let cook until the broccoli florets are crisp-tender, about 10 minutes.

4. Stir in the cooked orzo, heavy cream and Parmesan cheese. Mix until well blended and the cheese has melted. If necessary, add some of the reserved pasta water to smooth out the sauce. Season to taste with salt and pepper. Serve immediately.

Chicken Stew

Source: Elly Says Opa

This is one of those great, use-it-up recipes. You can toss pretty much ANYTHING from your fridge in this stew. Also, take out the potatoes and add noodles and you have a simple chicken soup recipe!

Chicken Stew

1 Tbsp. olive oil
1/2 pound chicken breast, cut into 1″ pieces
1/2 onion, diced
1 carrot, sliced
1 celery stalk, sliced
2 cloves garlic, minced
1/3 cup dry white wine
1 1/4 cups chicken broth
4 oz. white or crimini mushrooms
1/2 lb. baby redskin potatoes, halved (skin-on)
1/2 tsp. dried thyme
1 bay leaf
salt and pepper
1/4 cup frozen peas, thawed
corn starch slurry (optional)

1. In a smallish stockpot or dutch oven, heat the olive oil. Add the chicken pieces, just to brown, and then remove them. Add the onion and cook until translucent. Stir in the carrots, celery and garlic until the garlic is just fragrant, about a minute.

2. Pour the wine into the pot to deglaze, being sure to get the browned chicken bits off the bottom of the pot. Reduce the wine slightly over medium high heat.

3. Add the chicken broth, bay leaf, thyme, potatoes, chicken, mushrooms and salt and pepper to taste. Bring to a boil, then reduce heat and cover. Simmer until potatoes are fork tender and chicken is cooked through.

If you want, add a corn starch slurry at this point and boil about a minute uncovered.

Stir in the peas and serve.

Pan-Roasted Chicken and Vegetables

Source: Cooking for Two

I recently received an AMAZING cookbook for my birthday. Like most other bloggers, about 90% of the recipes I try are from other blogs, which may also end up being from cookbooks. There's just so much out there it's hard for me to justify a new cookbook purchase. However, this was sent to me by my wonderful cousin Christine, and I couldn't be more thrilled. If you are cooking for 2 people, you have to get this book! Not only is it filled with delicious recipes, but all the little tips really make it great, too. For instance, there's an ingredient index which will list ingredients, like asparagus, and then all the recipes that use asparagus, so you don't have to throw away food. There are also small boxes called "Use it Up" throughout the book that feature quick little recipes to use up key ingredients, and lots of great tips throughout the book. For instance, I learned I can keep iceberg lettuce good for up to 2 weeks by wrapping in moist paper towels and then storing in a plastic shopping bag. If you're cooking for 2, you need this book!

Anyway, this is the very first recipe I've made and it's OUT OF THIS WORLD delicious and simple. I've always been a fan of pan-frying chicken and then placing in the oven to finish up. This was amazingly flavorful. The olive oil/lemon sauce added at the very end gave it an extra little kick, too.

Pan-Roasted Chicken and Vegetables

8 ounces small red potatoes (about 3), cut into wedges

4 ounces baby carrots (about 14)

3 1/2 tablespoons olive oil

Salt and pepper

2 (12-ounce) bone-in, skin-on split chicken breasts, trimmed and brined if desired (to brine, dissolve 1/4 cup salt in 1 quart cold water and brine for 30 minutes)

2 shallots, peeled and quartered

4 1/2 teaspoons fresh lemon juice

1 garlic clove, minced

1 teaspoon minced fresh thyme

Pinch red pepper flakes

1. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Toss the potatoes and carrots with 1 1/2 teaspoons of the oil, 1/8 teaspoon of salt, and a pinch of pepper in a microwave-safe bowl. Microwave on high, uncovered, until the vegetables soften but still hold their shape, about 5 minutes, gently stirring once during cooking.

2. Meanwhile, pat the chicken dry with paper towels and season with salt and pepper (pepper only if you've brined the chicken). Heat 1 tablespoon oil in a 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Carefully lay the chicken breasts, skin-side down, in the skillet and cook until well browned, 6 to 8 minutes. Flip the chicken and continue to brown light on the second side, about 3 minutes.

3. Remove the chicken from the pan, add the shallots and microwaved vegetables, then place the chicken, skin-side up, on top of the vegetables. Transfer the skillet to the oven and bake until the thickest part of the breast registers 160 to 165 degrees on an instant-read thermometer, 15 to 20 minutes.

4. Using potholders, remove the skillet from the oven. Transfer the chicken and vegetables to a serving platter, tent loosely with foil, and let rest for 10 minutes. Meanwhile, whisk the remaining 2 tablespoons of oil, lemon juice, garlic, thyme, and pepper flakes together in a small bowl, and season with salt and pepper to taste. Drizzle the oil-lemon mixture over the chicken and vegetables before serving.

Creamy Chicken and Rice Soup

Adapted from: All Recipes

This was one recipe where the reviewers suggested a LOT of changes, and I'm glad I took them into account. The result was an incredibly rich chicken and rice soup that was SO filling. I just love making dishes like this not only because it's fall, but because I get to take the leftovers to work! This is comfort food at its finest! The next time I make this, I think I'll switch to wild rice just because I love the taste of it.

Creamy Chicken and Rice Soup

Serves 8

Ingredients

3 chicken breasts

Olive oil

Butter

1 1/2 cups chopped celery
1 1/2 cups chopped onion

1 1/2 cups chopped carrots

2 cloves of garlic, minced
1 cup uncooked brown rice
3 1/4 cups chicken broth
1/4 cup sherry
1 cup butter
1/2 cup all-purpose flour
4 cups milk, divided
salt and pepper to taste

Directions

1. Salt and pepper the chicken breasts. Melt approximately 1 tablespoon of olive oil and butter each in a skillet over medium heat. Cook chicken breasts until done, turning once, about 5 minutes each side. Set aside and let cool.

2. Add additional butter and olive oil to the pan. Add celery, onions, carrots, and garlic and cook until the onions are translucent, scraping the bottom of the pan for browned bits.

3. In a stockpot over high heat, add vegetable mixture, chicken, and rice and bring to a boil.
Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.

4. In a medium saucepan over medium heat, melt the butter. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
(If the soup seems too thick, add some or all of the remaining 2 cups of milk.) Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.

Louisana Chicken Pasta

Source: Annie's Eats

MY OH MY WAS THIS AMAZING. I mean, you can't go wrong with excessive amounts of cream, but this dish really surprised me. The cream combined with the sweetness of the peppers and the spiciness of the Creole seasoning really made it special. This dish is one of my favorites this year!

I didn't have Cajun seasoning on hand, only Creole, and this does make a difference. I sprinkled a little extra on top of the finished dish, and then thought, "Why is it so salty?" Well, because Creole seasoning has salt in it! If you're using Creole seasoning, make sure to cut back on the added salt. If you don't have Cajun seasoning on hand, All Recipes has the combination for Simple Cajun Seasoning. The only other change I think I'd make is to add in a clove of minced garlic with the onions and peppers instead of the garlic powder.

In any case, this is absolutely INCREDIBLE! My husband and I both gobbled it up! Thanks, Annie!

Louisana Chicken Pasta

Ingredients:

For the chicken:
1 large boneless, skinless chicken breast, cut into bite-sized pieces
Salt and pepper
Cajun seasoning

For the pasta:
8 oz. bowtie pasta
Kosher salt

For the sauce:
1 tbsp. butter
1 tbsp. olive oil
1 red bell pepper, seeded and coarsely chopped
1 green bell pepper, seeded and coarsely chopped
1/4 cup yellow onion, chopped
3/4 tsp. kosher salt
Freshly ground black pepper, to taste
1/4 tsp. garlic powder
1/2 tsp. Cajun seasoning
1/4 tsp. ground cayenne pepper
1 cup half-and-half
1/2 cup heavy cream
1 tbsp. cornstarch
1 tbsp. water
3 scallions, chopped

Directions:

To cook the chicken, heat a small amount of butter or olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, and a generous sprinkle of Cajun seasoning. Add to the skillet and cook until lightly browned and cooked through. Transfer to a plate and set aside.

Bring a pot of salted water to boil. Cook the pasta according to package directions. Drain the cooked pasta and set aside.

Meanwhile, return the skillet to medium heat and heat the butter and olive oil until the butter has melted. Add the bell peppers and onion to the pan. Mix in the salt, pepper, Cajun seasoning and cayenne pepper. Cook until the vegetables are tender, about 6-8 minutes. Add the half-and-half and heavy cream to the pan and bring to a simmer. In a small bowl, whisk together the cornstarch and water, and add to the skillet once the cream mixture has started to bubble. Allow to cook until thickened, about 5 minutes.

When the sauce has thickened, add the cooked pasta and chicken pieces to the pan. Stir well to combine and cook at medium-low heat just until the chicken is warmed through. Adjust the amount of Cajun seasoning if necessary to suit your tastes. Stir in the scallions. Serve immediately and top with additional Cajun seasoning, if desired.

Chicken Provencal

Source: Cook's Illustrated

I saw the video for making this recipe, and have wanted to make it ever since. 1. Anything with chicken thighs is amazing; and 2. I love Cook's Illustrated. Truly, it never fails.

That said, I felt the dish lacked a LITTLE sweetness. However, I did not have real zest or nicose olives. I'm sure those made all the difference!

INGREDIENTS
8 bone-in, skin-on chicken thighs (about 3 pounds), trimmed of excess skin and fat
table salt
1 tablespoon extra-virgin olive oil
1 small onion , chopped fine (about 2/3 cup)
6 medium cloves garlic , pressed through garlic press or minced (about 2 tablespoons)
1 anchovy fillet , minced (about 1 teaspoon)
1/8 teaspoon cayenne pepper
1 cup dry white wine
1 cup low-sodium chicken broth
1 can diced tomatoes (14 1/2 ounces), drained
2 1/2 tablespoons tomato paste
1 1/2 tablespoons chopped fresh thyme leaves
1 teaspoon chopped fresh oregano leaf
1 bay leaf
1 teaspoon herbes de Provence (optional)
1 1/2 teaspoons grated lemon zest from 1 lemon
1/2 cup niçoise olives , pitted
1 tablespoon chopped fresh parsley leaves

INSTRUCTIONS
1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. Sprinkle both sides of chicken with salt. Heat 1 teaspoon oil in Dutch oven over medium-high heat until shimmering but not smoking. Add 4 chicken thighs, skin-side down, and cook without moving them until skin is crisp and well browned, about 5 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer to large plate. Add remaining 4 chicken thighs to pot and repeat, then transfer to plate and set aside. Discard all but 1 tablespoon fat from pot.

2. Add onion to fat in Dutch oven and cook, stirring occasionally, over medium heat until browned, about 4 minutes. Add garlic, anchovy, and cayenne; cook, stirring constantly, until fragrant, about 1 minute. Add wine and scrape up browned bits from pan bottom with wooden spoon. Stir in chicken broth, tomatoes, tomato paste, thyme, oregano, bay, and herbes de Provence (if using). Remove and discard skin from chicken thighs, then submerge chicken in liquid and add accumulated chicken juices to pot. Increase heat to high, bring to simmer, cover, then set pot in oven; cook until chicken offers no resistance when poked with tip of paring knife but still clings to bones, about 1 1/4 hours.

3. Using slotted spoon, transfer chicken to serving platter and tent with foil. Discard bay leaf. Set Dutch oven over high heat, stir in 1 teaspoon lemon zest, bring to boil, and cook, stirring occasionally, until slightly thickened and reduced to 2 cups, about 5 minutes. Stir in olives and cook until heated through, about 1 minute. Meanwhile, mix remaining 1/2 teaspoon zest with parsley. Spoon sauce over chicken, drizzle chicken with remaining 2 teaspoons olive oil, sprinkle with parsley mixture, and serve.

Chicken Tikki Masala

Source: Cook's Illustrated

Having lived in the midwest the vast majority of my life, and growing up on standard American fare, I have to admit I really don't have an adventurous palate. Since moving out west, that's changed! I now love sushi, and have tried Thai as well. I've never felt a desire to try Indian food, but I was flipping through my ever-consistent New Best Recipe and thought, "Why not?" This wasn't any more difficult than any other dish I've made. I had to pick up garam masala and a few other spices, but it was overall really easy.

Did I LOVE it? I liked it, A LOT, but a little quirk to my taste buds is I don't like sweet meat dishes. I rarely like barbeque sauce. Suffice to say, the resulting chicken had a slightly sweet flavor, but I overall really enjoyed the different flavors. I'd like to try this again because sometimes it takes new tastes awhile to grow on me. For instance, the first time I had sushi, I was like, "Okay, but probably not again." Ha ha! Now you can't keep me away from a crunchy roll!

I also like the "technique" of cooking the chicken under the broiler. It's like a grill without the mess! I may start using that particular method again in other recipes.

I made this with basmati rice - check the label carefully. I didn't read it quite thoroughly enough, and my package instructions had me soaking the rice for 15 minutes, then boiling down for another 35 minutes, which is longer than the recipe takes to make. I also added 1 tablespoon of tumeric for a little more flavor and color! I do so love the colors of this dish :)

Chicken Tikka

1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts , trimmed of fat
1 cup plain whole-milk yogurt
2 tablespoons vegetable oil
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 tablespoon grated fresh ginger

Masala Sauce

3 tablespoons vegetable oil
1 medium onion , diced fine (about 1 1/4 cups)
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 fresh serrano chile , ribs and seeds removed, flesh minced (if you like more heat, keep in some of the ribs)
1 tablespoon tomato paste
1 tablespoon garam masala
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves

INSTRUCTIONS

1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.

2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.

4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

Lemon Pepper Linguine with Chicken

Adapted from: All Recipes

This was another meal I picked solely on how easy it looked, and I was surprised by how tasty it was! My sauces tend to be in the tomato family, so it was nice to have something a little different. Because of the light lemony flavor of the sauce, this dish really reminds me of summer. The only thing missing was some fresh grated Parmesan!

I also did something in the last few recipes which has improved the flavor and tenderness of the chicken each time. I browned the chicken in the skillet, and then removed to a 200 degree oven while I prepared the rest of the ingredients. Doing this, or in the very least letting the chicken rest for 3-4 minutes before slicing or serving, allows the juices to redistribute throughout the meat, making for a tasty, juicer chicken.

Lemon Pepper Linguine with Chicken

8 ounces linguine pasta

2 thin-cut chicken breasts

1 tablespoon olive oil

1 tablespoon butter

6 cloves of garlic, minced or pressed through a garlic press

1 cup chicken broth

1/2 cup white wine

2 tablespoons lemon juice

1 teaspoon lemon zest

2 teaspoons ground black pepper

Salt to taste

1/4 cup butter

3 tablespoons fresh chopped parsley

1 tablespoon fresh chopped basil

1. Heat oven to 200 degress.

2. Bring a large pot of lightly salted water to boil. Add linguine, and cook until al dente. Drain.

3. While the linguine is cooking, sprinkle both sides of the chicken with salt and pepper. Heat a medium skillet over medium-high heat. Cook the chicken until browned, about 5 minutes each side. Remove to a plate and place in preheated oven while you prepare the rest of the ingredients.

4. Add garlic to skillet and cook for 1 minutes. Mix in chicken broth, wine, lemon juice, zest, pepper, and salt. Scrape bottom of pan with wooden spoon to loosen browned bits, and reduce heat and simmer for about 3 minutes.

5. Add butter and herbs into saucepan. Mix and cook 2-3 minutes. Remove chicken from oven and slice into bite-sized pieces. Add to sauce and mix well. Divide linguine on plates and top with chicken mixture and serve.

Simple Chicken Dinner

Sometimes I'm not in the mood to cook and want a no-brainer meal to make. This chicken is the perfect canvass for a quick meal. You can use the seasonings of your choice to mix it up or make it your own!

Simple Chicken Dinner

4 thin-cut chicken breasts

1 tablespoon butter

1 tablespoon olive oil

1 cup of flour

Seasonings of your choice (salt, pepper, select herbs, or seasoning blends. Just be careful with blends as they can be a little salty.)

2 garlic cloves, minced

1 cup chicken stock or low-sodium chicken broth.

1. Heat butter and olive oil over medium-high heat in a skillet. Sprinkle chicken breasts with seasonings of your choice, then dredge in flour.

2. Add garlic to skillet and cook until just beginning to brown, a few minutes. Add chicken to skillet and cook until browned, about 5 minutes each side. Set aside and tent with foil, or place in 200 degree oven to keep warm.

3. Add chicken stock or broth to skillet and cook, scraping browned bits. Add 2 tablespoons of flour to sifter and slowly add into the liquid until it becomes thick.

4. Top chicken with gravy and enjoy!

Chicken Scallopine

Source: The Pioneer Woman

This looked a little different than some of the chicken dishes I've made lately, and it sure was tasty, as well as easy! I love the combination of lemon, capers, and white wine. I'm sure you could also throw in a minced garlic clove right before the mushrooms and it would be wonderful!

Chicken Scallopine

1 pound linguine

6 boneless, skinless trimmed chicken breasts

Flour

Salt and pepper

2 tablespoons olive oil

4 tablespoons butter

12 ounces white mushrooms, sliced thin

1 cup white wine

1 lemon

1/2 cup heavy cream or half & half

1 heaping tablespoons capers

3 tablespoons chopped fresh parsley

Grated Parmesan cheese

1. Cook pasta according to package directions.

2. Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour.

3. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown (abour 2-3 minutes each side). Remove to a plate and set aside.

4. Throw mushrooms into the pan and stir. Immediately pour in white wine, and squeeze in the juice of half a lemon. Allow mushrooms to cook vigirously for about a minute, until sauce darkens and reduces. 

5. Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste.

6. Place pasta and chicken on a platter and top with sauce. Generously sprinkle with Parmesan cheese and serve.

Roman-style Chicken

Source: Food Network

Sometimes I get a little bored of chicken, so I went to the Food Network in search of a new recipe. I like this one by Giada - proscuttio, peppers, and capers were not a combination I've had before! I thought this was incredibly tasty, but next time I will make it entirely with boneless, skinless chicken thighs, which I think will taste better and cut down on the cooking time. I liked the thighs much better than the breasts - mine may have been overdone, but did not seem to soak up the flavor like the thighs did!

Ingredients

• 4 skinless chicken breast halves, with ribs
• 2 skinless chicken thighs, with bones
• 1/2 teaspoon salt, plus 1 teaspoon
• 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
• 1/4 cup olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 ounces prosciutto, chopped
• 2 cloves garlic, chopped
• 1 (15-ounce) can diced tomatoes
• 1/2 cup white wine
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh oregano leaves
• 1/2 cup chicken stock
• 2 tablespoons capers
• 1/4 cup chopped fresh flat-leaf parsley leaves

Directions

1. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

2. Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

3. If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Parmesan Chicken

Source: The New Best Recipe

A couple of lessons to be learned from this one. FIRST, if you are brining, note how many chicken pieces you are using. Being that I cook for two, I used 2 chicken breasts, and I thought the recommended brine made the breasts a little too salty.

Second, I thought this was delicious, but my goodness was it a long recipe. Between the brining, drying, coating, setting the breaded cutlets out to dry, it seemed like it took a long time and a lot of effort to make these! Not to discourage anyone, but know what you're getting into :) It's not a weeknight dinner. But if you want to spend a little extra time making chicken Parmesan, it's worth it.

I also noticed as I was typing out the recipe it said to use a nonstick pan, which I did not. There aren't many recipes that call for a nonstick pan in The New Best Recipe. I couldn't find the reason WHY to use a nonstick, but I guess I will try that in the future.

Chicken Parmesan

Smooth Tomato Sauce

2 medium garlic cloves, minced or pressed through a garlic press

1/4 cup extra-virgin olive oil

1 28-ounce can of crushed tomatoes

1/2 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon sugar

Salt and ground black pepper

Chicken and Pasta

4 boneless, skinless chicken breasts

1/4 cup table salt

Ground black pepper

3/4 cup unbleached all-purpose flour

2 eggs

1 tablespoon plus 3/4 cup olive oil

2 teaspoons salt

8 ounces spaghetti or linguine

2 ounces mozzarella cheese, shredded (3/4 cup)

1/4 cup freshly grated Parmesan cheese

1. For the sauce: Heat the garlic and oil together in a large sauce pan over medium-high heat until the garlic starts to sizzle. Stir in the tomatoes, basil, oregano, sugar, a pinch of salt, and 2 grinds of pepper, and bring to a simmer. Continue to simmer until the sauce thickens and the flavors meld, 10 to 12 minutes. Taste the sauce, adjusting the salt if necessary. Cover and keep warm.

2. Bring 3 quarts of water to a boil in a large pot. Adjust an oven rack to the top position and heat broiler.

3. Meahwhile, if not already, pound the chicken cutlets until 1/2 inch thick. Dissolve the salt 1 quart water in a gallon-size zipper-lock plastic bag. Add cutlets and seal the bag, pressing out as much air as possible. Refrigerate until the cutlets are fully seasoned, about 30 minutes. Line a baking sheet with a triple layer of paper towels.

4. Remove the cutlets and lay them in a single layer on a baking sheet. Cover with another triple layer of paper towels and press firmly to absorb the moisture. Allow to dry for 10 minutes. Carefully peel off the paper towels. Sprinkle with pepper to taste and set aside.

5. Place the bread crumbs in a pie plate. Spread the flour in a second shallow dish. Beat the eggs with 1 tablespoon olive oil in a third shallow dish. Place a wire rack over a baking sheet.

6. Working with one at a time, dredge the cutlets thoroughly in the flour, shaking off the excess. Using tongs, dip both sides in the egg mixture, taking care to coat thoroughly and allowing the excess to drip back into the dish to ensure a very thin coating. Dip both sides of the cutlets in bread crumbs, pressing the crumbs with your fingers to ensure an even, cohensive coat. Place the breaded cutlets in a single layer on the wire rack and allowing the coating to dry for about 5 minutes.

7. Add the salt and noodles to the boiling water and stir to separate. Heat 6 tablespoons of olive oil in a 10-inch nonstick skillet over medium-high heat until shimmering, but not smoking, about 2 minutes. Lay 2 cutlets gently in the skillet and cook until deep golden brown and crisp on the first side, about 2 /12 minutes. Using tongs, turn the cutlets, reduce heat to medium, and continue to cook until meat feels firm when pressed gently and the second side is deep golden brown and crisp, about 2 1/2 to 3 minutes.  Repeat until all cutlets are cooked.

8. Preheat your oven broiler. Transfer cutlets to clean wire rack over a baking sheet. Top each with 3 tablepoons of mozzarella and 1 tablespoon Parmesan. Place the baking sheet under the broiler and broil until the cheeses melt and are spotty brown, about 3 minutes.

9. Drain the spaghetti. Transfer cutlet to a plate and with a portion of spaghetti. Top cutlet and spaghetti with marinara. Top with additional Parmesan if desired. Serve and enjoy!

Sweet and Sour Chicken

Source: Kitchen Cafe

I saw this on My Happy Meals, who saw it on...well, go to Molly's site if you want to see the trail! I had been craving sweet and sour chicken for awhile so I was so glad it came up! The only downside to this recipe is the prep time. After you cut up the chicken pieces, you have to dip each individual one in the egg, and then the flour. It takes awhile! But it was very tasty and I highly recommend it!

Sweet and Sour Chicken

3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

Chicken Picatta

Source: The New Best Recipe

I actually forgot about this book for awhile! I've been using my Cook's Illustrated online subscription a lot since Christmas, and I had also stored the book in a cupboard I don't go into much. This is an easy weeknight dinner that comes together quickly. I left out the capers since I don't like them, and I also forgot lemons, so I just added a little bit more lemon juice. It was very light and tasty!

Chicken Piccata
Serves 4

2 large lemons
6 boneless, skinless chicken breasts, fat trimmed and pounded thin
Salt and ground black pepper
1/2 cup unbleached all-purpose flour
4 tablespoons vegetable oil
1 small shallot, minced, or 1 small garlic clove, minced or pressed through a garlic press
1 cup low-sodium chicken broth
2 tablespoons capers, rinsed
3 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley leaves (I used 2 tsp dried)

1. Adjust oven rack to lower-middle position, set a large heatproof serving or dinner plate on the rack, and heat oven to 200 degrees.

2. Halve one lemon pole to pole. Trim the ends from one half and cut it crosswise into slices 1/8 to 1/4 inch think; set aside. Juice the remaining half and whole lemon to obtain 1/4 cup juice; reserve.

3. Sprink both sides of the cutlets generously with salt and pepper. Measure the flour into a shallow baking dish or pie plate. Coat cutlets with flour and shake off excess.

4. Heat 2 tablespoons of the oil in a heavy-bottomed skillet over medium-high heat until shimmering. Lay half of the cutlets in the skillet. Saute until lightly browned on first side, about 2 to 2 1/2 minutes. Turn and cook until second side is lightly browned, 2 to 2 1/2 minutes longer. Remove the pan from heat and transfer cutlets to the oven. Add the remaining oil and repeat process with remaining cutlets.

5. Add the shallot to the now-empty skillet and return the skillet to medium heat. Saute until fragrant, about 30 seconds (10 seconds for garlic). Add the broth and lemon slices, increase the heat to high, and scrap the pan bottom to loosen browned bits. Simmer until the liquid reduces to 1/3 cup, about 4 minutes. Add the reserved lemon juice and capers and simmer until the sauces reduces again to 1/3 cup, about one minute. Remove from heat and swirl in the butter until it melts and thickens the sauce. Stir in parsley and season with salt and pepper to taste. Spoon the sauce over the chicken and serve immediately.