P.F. Chang's Style Lettuce Wraps--Healthy Style

Confession: as I think of it, I'm trying to remember if I've even had P.F. Chang's Lettuce Wraps.  After trying this recipe and now knowing I can make a healthier version so quickly and easily, I'm not sure I ever will feel the need.  I am so excited about these, my mouth is watering and I am thinking about how quickly I can make them again. 

I have even bought a new can of water chestnuts (which happen to be one of the grand total of two foods my husband rejects--along with bamboo shoots of all things--and even he loved them!) in anticipation of my next batch.  Please don't omit the water chestnuts either, they just add the perfect crunch to this light, crispy, crunchy, savory dish.  

Seriously, I think these might be my new favorite food.   

P.F. Chang’s Lettuce Wraps
Serves 2-3

Ingredients:
1lb ground chicken breast (or 1 lb boneless skinless chicken breasts, cut into chunks and finely chopped in a food processor)
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch nob fresh ginger, peeled & minced
1 Tablespoon sesame oil
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon natural peanut butter

1/2 Tablespoon honey
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry

Directions:

1. Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.

2. Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.

3 Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.

4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.  Spoon chicken mixture into lettuce leaves and wrap lettuce around chicken

Recipe Source: Iowa Girl Eats

Buffalo Chicken Dip

If you check things out on this blog with any regularity, you may have notice that there has not been as much frequency in the posting these last couple months.  I am sorry.  I do have a good reason, though.  We are expecting Baby #3 in early August and I had been feeling so yucky there hadn't been a whole lotta cooking round these parts.  It's pretty hard to share recipes when I've been mostly subsisting off of things like envelops of Instant Noodle Soup (and then freaking out about how much MSG I might be putting into my unborn baby) and Salt and Vinegar Potato Chips.  Also, the thought of revisiting anything I had cooked long enough to blog about it made me so nauseous that I couldn't bear the thought.

Anyway, I do believe I have turned the Morning Sickness corner and I am starting to be excited about food again.  I am also starting to indulge in those wonderful Pregnancy Cravings (which really is pretty fun because it's one of the few times in my life my husband is willing to detour just about anywhere to pick me something up--and I actually feel okay about it).  So far, this baby really, really likes Blue Cheese (yes, I'm making sure it's the pasteurized kind), especially on old school-style wedges of iceberg lettuce with bacon bits and diced tomatoes.

One of blue cheese's natural pairings is of course, Buffalo Wings, and once I saw the recipe for this dip, I knew we had to try it out for our Super Bowl viewing (don't worry, ranch dressing lovers, there is a non-blue cheese variation too).  I am sorry I didn't have my act together enough to share this in time for the Big Game, however, even though football season has come and gone, this dip was such a fan favorite, it will surely be sticking around.  Everyone in our house (even my two young boys who thought it was a little bit spicy but not so much that they didn't eat tons of it) is very excited that we still have all the ingredients to make another batch very, very soon.

Buffalo Chicken Dip
1 8 oz. package of cream cheese, softened (I used reduced-fat)
1/2 cup bottled ranch dressing
1/2 cup Franks Redhot Buffalo Wing Sauce
2 cans (12.5 oz each) chicken breast chunks, drained (and I pick through for any "icky bits")
1/2 cup blue cheese crumbles or shredded mozzarella cheese
thinly sliced green onions for garnish, optional
crackers and or cut vegetables for serving

Directions:
Heat oven to 375 degrees.  Stir together softened cream cheese, ranch dressing and Wing Sauce until smooth.  Stir in chicken and cheese.  Spoon into a baking dish.  Bake 20 minutes or until heated through and bubbling.  Garnish as desired.  Serve warm with crackers and vegetables.

Note: The recipe can easily be halved, but why would you want to?  I was also thinking if there were leftovers, the dip would make a great filling for a wrap or Buffalo Chicken taquitos.

Recipe Source: Kraft Foods

Vinegar Glossed Chicken over Polenta

I am completely in the mood for Fall.  I bought supplies to make an apple pie and I am really excited for the Pumpkin Spice Lattes to start appearing in Starbucks.  I was having a conversation with of my "foodie friends" the other day and we were commenting on how we are about tired out of Summer food.

So, today, on the unofficial Last Day of Summer, I look to usher in Fall with this completely Fall-esque menu.  Vinegar Glossed Chicken may sound like an unassuming dish, but it was so amazing that we were practically licking our plates to reach the last bits of the sweet and savory, luxurious sauce after the chicken had been picked clean.  There is a reason why the recipe's author says it's been in her family's rotation for over 20 years.

The recipe originates from Lucinda Scala Quinn's Mad Hungry: Feeding Men and Boys which is a cookbook that feels like it was written especially for me.  Not only do I have two little hungry boys and a hungry husband, we have a seminary student living with us.  I am completely surrounded by boys these days...

I followed the recipe almost to a T (except for substituting balsamic vinegar for the red wine vinegar called for) and it was delicious.  I think in the future I will experiment with boneless skinless chicken breasts and even pork chops.  I have a feeling, whatever meat I'll be glossing with vinegar, this technique will be with my family in the next 20 years!

First Fall Menu:
Vinegar Glossed Chicken over Soft Polenta (recipes below)

Roasted Butternut Squash (cut into 1/2" cubes, toss with a couple tablespoons olive oil, salt, pepper and some dried herbs--rosemary, sage and thyme and roast at 425, stirring occasionally until golden brown and tender: 20-25 minutes). 

Green Salad lightly dressed with vinaigrette


Vinegar Glossed Chicken
1 cup red wine vinegar or balsamic vinegar
2-3 garlic cloves, minced (about 2 tablespoons)
1 tablespoon fresh rosemary, minced or 2 teaspoons dried rosemary, crushed
5 1/2 pounds bone-in chicken pieces (each part should be cut in half)
salt and black pepper
olive oil
3/4 cup chicken broth, plus more as needed

Combine vinegar with minced garlic and rosemary.  Set aside.

Dry off chicken with a paper towel.  Generously season with salt and pepper.  Heat a 14-inch skillet (or two smaller ones) over high heat and swirl in enough olive oil to coat the bottom of the skillet.  Place the chicken in the skillet, skin side down.  Don't crowd the pan.  Work in batches, if necessary.  You should hear an immediate sizzle when the chicken hits the pan.  Don't move them it takes a couple minutes to sear the chicken so it doesn't stick.  Brown all sides, this will take about 10 minutes per batch.  Regulate the heat so it stays high but does not burn the chicken.  Place all the browned chicken back in the skillet.

Add the chicken broth and scrape up any brown bits from the bottom of the pan.  Lower the heat, simmer and reduce for 15-20 minutes.  Increase the heat to high and pour in the vinegar mixture.  Swirl the pan and stir around as the vinegar evaporates to form a simmering glaze, 8-10 minutes.  Serve immediately or reheat with some extra broth. 

Polenta: (a dish from boiled cornmeal that can be served similarly to mashed potatoes or fried up after it is cooled and sliced)

2 cups chicken broth or water
2 cups milk
1 cup cornmeal
1/2 teaspoon garlic powder
1/2 cup shredded Parmesan cheese

In a medium sauce pan, bring chicken broth and milk to a boil over medium-high heat (watch it very carefully because as soon as it comes to a boil, it will spill over if you aren't paying attention).  As soon as liquid comes to a boil, slowly whisk in cornmeal.  Stir constantly to prevent lumps for about a minute or until mixture becomes thick and bubbly.  Stir in garlic powder and cheese until well mixed together.  Serve immediately (like mashed potatoes).  Or, you can pour into a pan, allow to chill and cut into slices and reheat by sauteing in a pan with a bit of butter or olive oil.

Recipe slightly adapted from Lucinda Scala Quinn's Mad Hungry: Feeding Men and Boys

Honey Mustard Baked Chicken Nuggets

This dish got me the best reception I've gotten in a long time--and that was even before we had started eating.  My 19 month old kept saying "WOW!" and "Yeah! Yeah! Yeah!" in anticipation of these easy baked nuggets. I've never met a kid who doesn't like chicken nuggets and my little guys are no exception.

These come together in under 30 minutes and win points because they make use of the leftover crumbs at the bottom of the chip bag (hold on to those sad, broken chips, they will be given new life!).  There's extra flavor from the honey mustard they're dipped in before baking (don't worry, those of you with picky eaters, it's not overpowering!) and the potato chip coating even makes them gluten-free (you could certainly substitute bread crumbs if you prefer)! 

And, if you were wondering, they were a huge hit--with little kids and big ones alike! 

Honey Mustard Baked Chicken Nuggets
serves about 4
1 pound boneless skinless chicken breasts, trimmed and cut into bite sized pieces
salt, pepper, and garlic powder (about 1/4-1/2 teaspoon each)
2 cups potato chip crumbs (use flavored to be really crazy!)
2 tablespoons mayonnaise
2 tablespoons yellow mustard
1 tablespoon honey
1 egg
cooking spray

Preheat oven to 350 degrees.  Line a baking sheet with foil and spray generously with cooking spray.  Season chicken with salt, pepper and garlic powder.  Place potato chip crumbs in a wide shallow dish (like a pie plate).  In another shallow dish, mix together mayonnaise, mustard and honey until well combined.  Beat in an egg and stir until smooth.
Dip cut pieces of chicken into honey mustard-egg mixture and then roll in potato chip crumbs.  Place in a single layer on the baking sheet.  Continue until all pieces of chicken are coated.  Bake at 350 degrees for 18-20 minutes or until chicken is cooked through and beginning to turn golden and crispy.  You can also raise the heat to 400 degrees for a few additional minutes for additional browning, if needed.  Serve with favorite dipping sauce or over salad.

Honey Mustard Dipping Sauce: (look familiar? : )
2 tablespoons mayonnaise
2 tablespoons yellow mustard
1 tablespoon honey
salt and pepper to taste
In a small bowl, mix together ingredients until well combined.  Taste and adjust seasonings and proportions as desired.  Dip away.

P.S. I'm linking this recipe to Laugh, Love & Craft's "Share the Wealth Wednesday."

Easy Chicken Tacos

Since getting rid of our cable last Fall, I have discovered the hidden gem that is PBS.  One of my favorite shows is "From America's Test Kitchen: Cook's Country."  It is totally cheesy, but is extremely informative and the cooking demonstrations always leave me feeling hungry and excited about trying a new recipe.  This recipe for Chicken Tacos is one of those that piqued my interest.  I never would've thought to combine the ingredients called for, but it makes for an extremely easy, flavorful taco filling.  Make some extra to put into quesadillas and burritos for the rest of the week as well!

Also, for fun, I included a sample menu of what I served with the chicken tacos.  Hope you find it useful!

Fiesta Menu: 
Easy Chicken Tacos and suggested toppings
Tortilla chips with pico de gallo and packaged queso dip (Velveeta and a can of Rotel is still my fav)
Spanish Rice
Canned Refried Beans heated and topped with shredded cheese
Cantaloupe slices with lime zest, honey and lime juice drizzled over top
Tropical Shortcakes: yellow cake topped with chopped pineapple, mango, kiwi and berries, pastry cream and whipped cream

Easy Chicken Tacos:
3 tablespoons butter
4 cloves garlic, minced
2 teaspoons chipotle peppers in adobo sauce, minced (look for these in the Latin foods section)
1/2 cup orange juice
1 tablespoon Worcestershire sauce
3/4 cup fresh cilantro, chopped and divided
1 1/2 pounds boneless, skinless chicken breasts or tenders
1 teaspoon yellow mustard
salt and pepper to taste
12, 6-inch flour tortillas

For serving: grated cheese, shredded lettuce, chopped tomato or pico de gallo, diced avocado, sour cream

Directions: Melt butter in large skillet over medium high heat.  Add garlic and chipotle peppers and cook until fragrant, about 30 seconds.  Stir in orange juice, Worcestershire sauce and 1/2 cup cilantro.  Bring to a boil.

Add chicken and simmer, covered, over medium-low heat until chicken is cooked through and registers 160 degrees, about 10-15 minutes, flipping chicken half-way through cooking.*  Remove chicken from sauce mixture, transfer to a plate and set side, tenting with foil.

Increase heat to medium-high and cook until sauce is reduced to about 1/4 cup, about 5 minutes.  Remove from heat and whisk in mustard.  Using 2 forks, shred chicken into bite-sized pieces (and removing any "icky bits" as necessary).  Return chicken to skillet.  Toss with remaining cilantro and toss until well-combined.  Season with salt and pepper to taste.  Serve in tortillas with desired toppings.

*Crock Pot Variation: Follow above direction through bringing the sauce mixture to a boil.  Place raw chicken breasts in a crock pot, pour sauce mixture over chicken and cover.  Cook on high for 4-5 hours or until chicken is cooked through and shreds easily with a fork.  Remove chicken to a plate.  Pour sauce mixture back into skillet and reduce as directed above.  Shred chicken, toss with sauce mixture and serve or return to crock pot to keep warm until ready to serve.  Stir in fresh cilantro right before serving.    

Source: Easy Chicken Tacos from America's Test Kitchen, Cook's Country TV

Southwestern Crock Pot Chicken

I didn't manage to get a photo of this recipe (instead, I'll share a shot from my parents' backyard--really it doesn't do justice how beautiful my Dad's landscaping really is--he's one very hardworking, talented guy!).  At first thought (at least in my mind), Crock Pot dishes seem better suited for wintertime and the need for cozy, comforting meals.  That said, using the Crock Pot in the summer means keeping the kitchen cool and hey, we're always busy so it's nice to have an easy, hands off meal anytime of year.  I was introduced to this Southwestern Style Crock Pot Chicken recipe by my family while I was home visiting this past week.  It's become one of their staples (and my mom doesn't cook anymore, so you know it's easy).  My sister who's currently dancing in New York also makes it in her tiny apartment all the time (proof that it needs minimal equipment, makes minimal mess and is a really healthy option).  I definitely felt it was worth sharing with you!  

Southwestern Crock Pot Chicken
1 pound boneless skinless chicken breasts, trimmed of any icky bits if necessary (about 3 chicken breasts, straight from frozen is just fine and won't affect the cooking time)
1 15 oz. can black beans, drained
1 15 oz. can diced tomatoes (plain or a Southwestern flavor, if desired)
2 cups favorite salsa
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
salt and pepper to taste
1 8 oz brick cream cheese

Set a large crock pot on high heat.  Place chicken in bottom of crock pot.  Dump beans, entire can of tomatoes and salsa over chicken.  Sprinkle garlic powder, cumin, chili powder and salt and pepper over mixture.  Cover and cook on high for 4-5 hours or until chicken is tender.  Use two forks to shred chicken.  Unwrap cream cheese and set on top of chicken mixture.  Return cover and allow to sit for another 30 minutes.  Stir in melted cream cheese.  Adjust seasonings to taste. Serve over hot cooked rice or as a filling for tortillas or topping for nachos.

adapted from recipe by Nutritional Weight and Wellness recipe for Cream Cheese Crock Pot Chicken

Asian Chicken Salad

Last week we got takeout from one of my favorite chains, Pei Wei (the faster, more affordable concept by P.F. Chang's).  It's one of those places that even though most of the menu items are tempting to me, I always order the same thing because I like it so well (in case you were wondering, I love the Japanese Teriyaki Tofu and Vegetables over Brown Rice).  Anyway, even though I stuck to my old standby, I kept thinking how delicious an Asian style chicken salad sounded.  Finally, tonight (and a perfect evening for grilling at that), my craving was satisfied.  This may look like it has a lot of components, but it's really simple.  And, if you want to use some short cuts, just substitute your favorite Asian style bottled dressing and you have my permission to use store bought crispy wonton strips (or those crunchy chow mein noodles).  

Ginger Soy Dressing/Marinade:
makes about 1/2 cup (double the recipe if using as marinade)
2 tablespoons peeled and minced fresh ginger (from about 1/2" piece)
1/4 cup soy sauce
1 teaspoon grated lemon zest
2 tablespoons lemon juice
2 tablespoons orange juice (or syrup/juice from mandarin oranges can or can sub 1-2 teaspoons honey)
1 tablespoon sesame oil
1 tablespoon vegetable oil (or another neutral flavored oil--canola or peanut)

Chicken:
1 pound boneless skinless chicken breasts
1 batch Ginger Soy Dressing recipe (1/2 cup) or favorite bottled Asian-style salad dressing
cooking spray

Crispy Wonton Strips:
8 wonton wrappers/skins (usually found in refrigerated produce section) cut into about 1/2" strips
vegetable oil

Salad Fixings:
4 cups shredded lettuce (I used Romaine but iceberg would be appropriate too)
4 cups shredded napa cabbage (has a curlier leaf than traditional green cabbage and found in Asian cuisine)
1 cup thinly sliced red bell pepper
1 cup carrot, cut into thin matchsticks or roughly shredded
1 small can mandarin orange segments (I like the kind in juice rather than syrup), drained
1/4 cup thinly sliced green onion (also known as scallions)
1/4 cup toasted sliced almonds (optional)

Prepare dressing/marinade recipe by whisking together all ingredients in a small bowl.  Whisk once more before using/serving.  Marinate chicken breasts in dressing for at least 30 minutes. Remove from marinade and discard remaining marinade.  Spray chicken with cooking spray and grill over medium- high heat, about 6 minutes per side, or chicken reaches an internal temperature of 165 degrees and juices are clear.  Remove from grill, tent with foil and allow to rest for about 10 minutes.  Slice into thin strips to serve over salad.

Preprare wonton strips.  Pour enough vegetable oil into the bottom of a heavy skillet to cover about 1/2" deep.  Heat oil over medium high heat.  Once hot (you can test by adding one wonton strip.  If it sizzles, it's hot enough.  Fry wonton strips in oil until golden, turning halfway through.  The whole process should take about 1 minute.  Remove crispy wonton strips and let drain on a layer of paper towels. 

To serve: In one large bowl (or individual bowls), layer lettuce, cabbage, bell pepper, carrot, orange segments and green onion.  Top with sliced grilled chicken and drizzle with dressing.  Garnish with wonton strips, almonds, if using and additional green onion, if desired.

Creamy Chicken Enchilada Casserole

"Waste not, want not" I think is how the saying goes and although it's cliche, some really great meals have come out of trying not to waste food.  Hence, this particular enchilada dish.  Leftover rotisserie chicken, leftover taco shells and leftover onion dip mixed with the new Philly Cooking Creme (savory cream cheese sauce ready to be mixed into quick meals) I scored for free with coupons.  It's not very highbrow, but it was met with raves from the family and the urgent insistence from my husband that I record the recipe.

As for the new Philly Cooking Creme, I am pretty impressed and think that it's something to keep on hand for throwing together quick meals and I am excited to use some of the other flavors in different dishes (and, I was not prompted to say that by any means...although I would be happy to say nice things for some means--just in case anyone from Kraft is reading... : ). 

Creamy Chicken Enchilada Casserole
12 Hard taco shells, broken in halves (or use broken tortilla chips)
2 cups cooked shredded chicken (great time to use leftover rotisserie chicken)
1 can black beans, drained
1 12 oz. jar salsa verde, divided
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 container Philly Cooking Creme (plain or Santa Fe flavor) (or one 8 oz package cream cheese, softened)
1 cup French onion sour cream dip (or 1 cup sour cream)
1 cup Mexican blend shredded cheese, divided
Shredded lettuce, diced tomato, diced avocado, chopped cilantro, sour cream etc. for garnish (optional)

Lightly grease an 8x8 baking dish.  Layer half of broken taco shells in bottom of baking dish.  Set aside.  In a large bowl, combine chicken, black beans, half of salsa verde, cumin, garlic powder and chili powder.  Stir to combine and pour into baking dish on top of taco shells.  In same bowl, mix together Cooking Creme, sour cream dip, remaining salsa verde and half of shredded cheese.  Pour half of Creme mixture over top of chicken mixture, and spread evenly.  Top with remaining taco shells.  Spread remaining Creme mixture over taco shells and top with remaining shredded cheese.  Bake at 350 degrees for 45 minutes or until casserole is bubbly and browned on top.  Or, if you're in a big hurry (not me, I ALWAYS plan ahead!), microwave on high until casserole is heated through (about 10 minutes) and then brown in 400 degree oven for about 5 minutes. 

Tortellini and Chicken Meatball Soup

Alright, I know.  This is not my first chicken soup recipe that I've posted.  Still, it was so good and so easy, I felt it must be shared.  I married together a recipe from a recipe by Chef Tyler Florence and a soup commonly found in Italian restaurants that I love, Tortellini en Brodo (tortellini in broth).   This version is fast, healthy and has simple, clean flavors that promise of warmer weather but is still hearty enough to satisfy on an evening where there's still a chill in the air. 


Chicken Meatballs:
1 pound ground chicken breast
sat and pepper
1/4 teaspoon garlic powder
1 egg, beaten
2 tablespoons fresh parsley, minced (optional)
1/4-1/2 cup dry bread crumbs
olive oil for sauteing

Remaining soup ingredients:
1 one pound package refrigerated cheese tortellini (or frozen, mine were tri-color)
1 15 oz can diced tomatoes (I used fire roasted, but with basil and garlic would be good too)
2 quarts chicken broth
1 teaspoon Italian seasoning
1/2 teaspoon thyme
4 cups fresh baby spinach leaves
black pepper
juice from 1/2 a lemon
shredded Parmesan cheese for serving

Crusty bread for serving

For the meatballs, preheat oven to 400 degrees. In a medium sized bowl, season ground chicken generously with salt, pepper and garlic powder.  Add parsley, if using.  Add egg and stir gently to combine.  Stir in bread crumbs gradually until the mixture comes together in a mass and the egg is absorbed.  Using your hands, form chicken into small meatballs (about 1"-1 1/2" in diameter) and place on a baking sheet.  Continue until all meatballs are formed.  Drizzle with a little olive oil and roast in 400 degree oven for about 15 minutes or until golden brown.  Remove from oven and set aside.  Conversely, you can also pan fry the meatballs in the olive oil, do them in batches using a skillet over medium-high heat, turning occasionally until well browned on all sides. 

In a large pot, bring chicken broth to a boil.  Stir in Italian seasoning, thyme and entire can of tomatoes.  Add tortellini and meatballs and reduce heat to medium high and simmer for 5 minutes or until tortellini is cooked through.  Roughly tear or chop baby spinach leaves into smaller pieces and stir into soup.  Add in freshly squeezed lemon juice.  Serve immediately seasoned with freshly ground black pepper and shredded Parmesan. 

Chicken Noodle Soup

When I was young and feeling sick, Campbell's Chicken and Stars soup was the ultimate comfort.  We have all been fighting colds in our house this week.  Bleck.  No offense to those sweet little mushy stars and odd bits of chicken, but I'm grown up now and need a different chicken soup.  This version has all white meat chicken (I'm kind of picky when it comes to proteins), rustic homemade egg noodles and broth scented by rosemary and thyme.  Exactly what the doctor ordered.  For all others who are battling yucky viruses this time of year (or even if you're not and just want something warm and satisfying), give this remedy a try...

*Also, if you want to speed the process even further, you can skip the step to make the homemade egg noodles and buy a package of ready-made egg noodles in the freezer section.  Reames is a brand that was a staple in my house growing up and I highly recommend.  They made up such a significant portion of my younger brother's diet that a more basic version of this soup (very similar to my "Sick Day Chicken Soup") has become known as "Luke Soup" in my family's house .
  
Chicken Noodle Soup
makes a huge pot
1 1/2 pounds boneless skinless chicken tenders (or chicken breast)
2 teaspoons steak seasoning
1 tablespoon vegetable oil 
8 cups chicken stock (2 quarts)
1 large pinch (about 1/2 teaspoon) dried thyme
1 large pinch (about 1/2 teaspoon) dried rosemary
1 recipe homemade egg noodles (see below) or 1 pound package frozen egg noodles
1/2 cup finely diced celery
1 cup diced carrots
1 cup frozen peas
salt and freshly ground black pepper to taste

Directions:
Trim chicken of any "icky bits" if necessary.  Sprinkle with steak seasoning.  Heat oil in a large pot over medium high heat.  Brown chicken on both sides, in batches if needed.  Return all the browned chicken to the pot.  Slowly add chicken stock to the pot stirring to incorporate any browned bits off of the bottom of the pot.  Bring broth and chicken to a boil, reduce heat to medium low and simmer until chicken is cooked through.  Remove chicken from broth and allow it cool enough to handle.  Shred cooked chicken into bite sized chunks (again removing any "icky bits") and return to pot.  Add thyme and rosemary.  Bring back to a boil and add noodles, celery and carrots.  Reduce heat to medium and gently boil until carrots and celery are tender and noodles are cooked through (about 10 minutes).  Add peas, stir to combine and season with salt and pepper to taste. 

Egg Noodles
2 cups all purpose flour
2 teaspoons salt
2 egg yolks
2 whole eggs
1/4 to 1/2 cup water

In a medium bowl, stir together flour and salt until well combined.  Make a well in the middle of the flour mixture and add egg yolks and eggs.  Mix thoroughly.  Add water, 1 tablespoon at a time until dough is stiff, but well combined.  It will be kind of sticky and shaggy (lumpy)  Turn dough out onto a floured surface and knead for a couple of minutes or until dough becomes smooth and firm but pliable.  Divide dough into four equal pieces.  Take one chunk of dough at a time (covering the remaining pieces) and on a floured surface, roll out into a rectangle until desired thickness (1/4-1/8 inch).  Loosely fold the rolled dough into thirds and cut into desired width (1/4-1/2 inch wide, and a pair of kitchen shears can help with this process).  Separate cut noodles and spread out on a floured surface in a single layer.  Allow to dry in the open air for at least 30 minutes.  Repeat with remaining pieces of dough.

Indonesian Peanut Chicken

When my first son was born, some friends of ours were very kind and brought us a really delicious dinner, Indonesian Peanut Chicken.  We were very impressed and I told them I must have the recipe.  Little did I know, I already had it in my Betty Crocker cookbook!  Now, my extremely weathered cookbook falls open to the page with this recipe on it.  I have modified the recipe a bit and in doing so, shortened the cook time (always a plus in my book!).  The other night, we served the exotic peanut chicken over rice noodles, but usually eat it with rice.  However you do it, it's a fast family-pleaser.  Serve it with a steamed green vegetable (broccoli, green beans, peapods) and call it a day!


 Indonesian Peanut Chicken 
1 lb. boneless skinless chicken breasts, cut in bite sized pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 Tablespoons vegetable oil
1/2 cup chopped onion (about 1 med.)
1 chopped red bell pepper, reserving 1/2 cup for garnish
1/3 cup peanut butter
1/4 cup ketchup
1/4 teaspoon cinnamon
1/8 teaspoon allspice
1/2 teaspoon cayenne pepper
1 cup chicken broth
1/4 chopped peanuts
hot cooked brown or white rice (or rice noodles as pictured)
Note: can substitute 1/4 cup chili sauce for ketchup and spices cinnamon through cayenne (usually found in condiment aisle by ketchup).

Season chicken with salt, pepper and garlic powder.  In large skillet over medium high heat, brown chicken in oil until cooked through.  Remove from skillet.  Add onions and bell pepper until tender.  Stir in peanut butter, ketchup and spices.  Gradually add chicken broth, stirring, until peanut butter is melted.  Add chicken back into pan and bring to a boil.  Reduce heat and simmer about 5 minutes stirring occasionally, until chicken is heated through and sauce begins to thicken.  Serve over rice and sprinkle peanuts and fresh red pepper over top for garnish.

Crock Pot Chicken

A whole chicken cooked in a crock pot.  Ok, I realize that this isn't the most revolutionary idea in the world.  I guess I was just late to the party.  I had certainly known of chicken cooked in a crock pot (makes me think of our dear friends, the Hamers, and how they cooked their boneless, skinless chicken breasts for one of their signature dishes, "Chicken Crescent Rolls," mmm...).  But a whole chicken? Unbelievable!

I think the concept is so simple and fantastic, I had to share.  The benefits are many: easiest preparation in the world (just throw the seasoned chicken into the pot and come back hours later to a tender juicy bird with the meat just falling off the bones), it's extremely economical (whole chickens are usually very inexpensive--I happened to get my five pound chicken for $.49 a pound and you can get several meals out of a whole chicken), there is very little having to handle icky parts (raw meat does make me a little squeamish), there is no worrying if the chicken is done or dried out and finally, I think cleaning up a crock pot is much more simple than scraping out a roasting pan.  Ladies and Gentlemen, start your crock pots and feel like kitchen geniuses!

Crock Pot Chicken and Chicken Stock
1 4-5 pound chicken, rinsed and patted dry with paper towels
2 tablespoons vegetable or olive oil
salt, pepper and garlic powder
6 cups water

Place whole, raw chicken in a large crock pot.  Rub with oil and sprinkle generously with salt, pepper and garlic powder.  Put lid on crock pot and cook on high for two hours.  Reduce heat to low and continue to cook for 4+ more hours.  You can also do the entire thing on low and just lengthen the cooking time.  After 6-8 hours, chicken will be falling apart and ready to eat as is or to use in any of your recipes that call for cooked chicken.

For broth, remove chicken from bones and return the bones to the crock pot.  Add 6 cups water and allow to simmer for an additional 2-4 hours.  Remove bones and pour liquid into a large glass bowl or measuring cup.  Allow to chill in the fridge overnight.  The fat will rise to the top and solidify so that it is much easier to remove.  The impurities in the stock will have sunk to the bottom and very easy to skim away from the stock as well (just pour the chilled stock slowly into a pot reserving the impurities at the bottom).  Now you have around 2 quarts of homemade chicken stock to use in soups and recipes (our family has been on a bit of a chicken and dumpling kick...recipe to come soon, perhaps???).

Chicken Wild Rice Soup

This is another recipe I made when back at my parents' house a couple weekends ago.  I don't think I mentioned that when we went back to Minnesota, we didn't go alone.  We met up with two families who happen to be some of our very dearest friends.  The husbands got to go to a conference (Desiring God, if you were curious) and the wives and kiddos (five who were four and under!) hung out at my Mom and Dad's place.  It was crazy, it was fun, it was a weekend to remember!  We are so blessed by our friendship with these families, we love you guys!!!  Also, a big thank you to my parents, who were so welcoming.  It is clear that I have learned a lot about hospitality from them!

Before everyone parted ways, I put together a couple of batches of soup.  I can't tell you how excited I am about the weather turning cooler so I have an excuse to make soup as often as I want (it softens the blow that it's getting darker earlier and snow is imminent...).   I made one of my favorites, Chicken Wild Rice (must be my Minnesota roots).  It's simple, but so flavorful and hearty (it's a great one to make with the leftover turkey at Thanksgiving too, although I guess that would officially be "Turkey Wild Rice").  Creamy, but not too rich, it has a great nutty texture from the wild rice and is a little bit salty from bits of ham. 

Sorry the picture isn't so great, I was just trying to capture a snapshot in between spending time with friends.  This bowl (and thumb) happens to belong to our friend, Jeremy, who apparently really loves black pepper.  In the voice of Chandler Bing (another "Friends" reference), "Could there BE any more pepper on that soup???"  Apparently, he likes things spicy!  However you dress it, it's good stuff!

p.s. A few more pictures from the weekend below, if you're interested...

Chicken Wild Rice Soup
2 cups cooked wild rice (cook according to package directions or can substitute a boxed rice mix)
3 tablespoons butter
1/2 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
3 tablespoons all purpose flour
1 cup finely chopped ham
1/2 teaspoon garlic powder
 salt and pepper to taste
2 cups cooked shredded chicken
6 cups chicken broth
1/2 cup half and half (or heavy cream or canned evaporated milk)

In a large pot, melt butter over medium heat.  Add onions, carrots and celery, season with a little bit of salt (don't get carried away at the beginning, so just use a little, but it's important to build the flavors all the way through), pepper and garlic powder and cook, stirring occasionally, until onions are translucent and vegetables are becoming tender (3-5 minutes).  Add ham and flour.  It will "seize up" into a mass.  Continue cooking, stirring constantly for another couple of minutes to remove the raw taste from the flour.  After about 2 minutes, slowly stir in chicken broth, a little at a time, stirring constantly so that the flour-vegetable mixture is smoothly incorporated into the broth.  Raise heat to medium-high and bring mixture to a boil, stirring occasionally.  Reduce heat to low and stir in cooked rice and chicken.  Allow to simmer until vegetables are tender.  Shortly before serving, stir in half and half or cream and allow to gently heat through without boiling.  Adjust salt and pepper as desired.

Note: This is definitely not the super-thick version that you may have come across at restaurants or hanging out in kettles at supermarkets.  If you want something closer to that, increase the flour and butter significantly--maybe 1/2 cup each?--and make sure to stir constantly when you are bringing the soup to a boil (almost like you're making a white sauce).  

The three couples from the left: Ryan and Angie, Jeremy and Julia and Jay and I

The "Big" kids, Moriah, Silas and Zoey

The Babies (for now, Julia's expecting this Spring!): Yirah and Judah (my little Bubba-Doo)

 

Chicken Wild Rice Casserole

Since we're taking a trip down culinary memory lane, I thought the next post should pay homage to my Minnesota roots.  Wild rice is a proud Minnesota ingredient and I love the nutty taste and chewy texture.  If we're sticking with the Minnesota theme, the next logical jump would mean to assume the recipe would be a casserole (or a "hot dish," you may hear it called) and no "hot dish" would be complete without at least two canned of condensed cream of .... (fill in the blank) soup!  All kidding aside, this is definitely a comforting dish that is perfect for the changing weather (and Minnesotans know comfort food--what else is there to do during the looonnnggg winters???).  
 
Chicken Wild Rice Casserole
1/2 - 1 pound boneless skinless chicken breasts
Montreal steak seasoning or salt and pepper
1 cup brown rice
1/2 cup wild rice
3 1/2 cups water
1 tablespoon butter
1 chicken bouillon cube
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup reduced fat mayonnaise
1/2 cup sour cream
1/2 cup shredded Parmesan cheese
optional goodies, see notes

Bake chicken seasoned with steak seasoning or salt and pepper at 350 degrees for about 20 minutes or until juices run clear.  Remove from oven and shred chicken into bite sized pieces.  While chicken is cooking, in a medium pot combine rices, butter and bouillon.  Bring to a boil, reduce heat to low, cover and cook until rice is tender (about 40 minutes).  Or use a rice cooker and set it and forget it! : )
Once rice is cooked through, remove from heat and fluff with fork and allow to stand uncovered to cool a bit.  In a large bowl, thoroughly combine soups, mayonnaise and sour cream.  Add rice and chicken and any optional goodies.  Stir in cheese.  Pour rice mixture into a greased 9x13 pan (or split into two 8x8's for two smaller meals--one for later or to share with a friend!).  Bake at 350 for about 20-30 minutes or until rice is heated through and bubbling.  Top with a sprinkle of more Parmesan cheese for garnish.

Notes: You can substitute two boxed wild rice blend mixes (Rice a Roni or another brand) for the rice and bouillon.  Just prepare according to package directions.  For the picture, I used 1 cup of an unseasoned mix from Trader Joe's (includes parboiled brown rice, black barley and radish seeds) and 1/2 cup of wild rice.

Also, there are lots of really delicious stir in possibilities for this recipe (i.e. "goodies").  Some suggestions, sliced mushrooms, artichoke hearts, diced pimento, canned green beans (rinsed and drained), sliced almonds are just a few...feel free to add and experiment! 

Sick Day Chicken Rice Soup

We are coming upon cold and flu season--has it already hit?  It seems like everyone has been sick lately.  With that in mind, I share this recipe.  You can keep it in your back pocket for when the dreaded sicknesses strike (unfortunately, we all know it's not going to if, but when).  This is not Granny's chicken soup.  It hasn't been lovingly tended all day, simmering away.  That said, it is sooo much better than anything coming from a can.  This is the kind of soup recipe that would make Rachael Ray proud.  Quick, efficient, and warming your bones within 30 minutes.  This has become my go-to recipe when illness strikes our house (like last week...thankfully we are all clear and healthy again!).  It's simple enough that it's a cinch to prepare even if you feel under the weather.  If you need something that will sooth a cold or upset tummy and you need it now, here's your soup! 

Sick Day Chicken Rice Soup
4 cups of chicken broth (or 4 cups water plus 4 teaspoons chicken base or bouillon)
1 pound boneless skinless chicken, cut into chunks
1/2 cup white rice (or you can substitute noodles or barley--I'm a big fan of barley)
1-2 carrots, peeled and diced into bite-sized pieces
1/2 cup frozen peas
fresh ground black pepper

In a medium pot, bring chicken and broth to a boil over high heat.  Reduce heat to medium and simmer until chicken is cooked through (5-10 minutes).  Remove chicken from broth and shred into bite-sized pieces.  Return to pot. Add rice and carrots and simmer until rice is cooked through (about 15 minutes--although if you use barley it will certainly be longer and shorter if you use noodles).  Stir in frozen peas right before serving, they'll thaw immediately and keep their bright green color.  Season to taste with pepper and serve. 

p.s. This would be a no-brainer meal to take to someone else who is sick as well!  Throw in a loaf of bread and you've just become the world's best neighbor. For such little effort, it's a BIG way to show someone you care!

Note: I have come to realize that maybe not everyone knows what chicken base might be.  It is one of my favorite products.  There is a brand called "Better than Bouillon" and it is awesome.  It is sold right near the canned broth.  They have different flavors--beef, chicken, vegetable, etc. and it is concentrated flavor that makes great instant broth and gravy.  I also really like adding a teaspoon to sauces as a quick way to deepen the flavor.

Chicken Vegetable Saute with Orange Scented Couscous

There has not been very much cooking going on in my house this week.  I think because one of us has had something going on every night--fantasy football drafts, meetings, book club, etc.--it definitely makes me lose my motivation to lovingly create home cooked meals.  I guess all this is to say that one, be encouraged that even someone who enjoys cooking as much as I do go through slumps and two, it definitely gives me a better appreciation for the challenges that a lot of busy families face on a daily basis and is a good opportunity for some better planning.  If I focus on items that come together quickly or take the time to put together some components ahead of time, dinnertime becomes much easier.

On a somewhat related note, something that's been on my mind with all this busyness is (I have to admit) I scoff a little bit when magazine articles or cooking shows advertise that they can feed a family of four for dinner for $10.  I mean, think about it, if you're spending $10 on dinner every night, that's $300 in a month, just for dinner!  Nice idea, but should be easily attainable, don't you think?  With all our packed schedule, one night this week I needed to do something quick.  I picked up a rotisserie chicken at the grocery store for $4.99 along with a loaf of bread for $1.99.  I already had broccoli and sweet potatoes at home (but had gotten the broccoli for $1 and the sweet potatoes for $.99/pound).  After steaming the broccoli and just cooking up the sweet potatoes in the microwave, dinner was done in about ten minutes.  That was convenience food for less than $10...just think what's possible with even a little more planning!  This recipe, Chicken Vegetable Saute with Orange Pine Nut Couscous exactly fits the bill.  It comes together in less than 30 minutes and modify it based on what you have on hand, it is extremely economical.  Use the vegetables in the saute really as more of a guideline and substitute what in on sale or what you have on hand (broccoli, cauliflower, bell peppers, all would be good--see this as an opportunity to clean out your vegetable drawer).  Also, I really love the added texture of the garbanzo beans and the nuts in the couscous.  Give it a try!

Orange Pine Nut Couscous
1 cup couscous (I like whole wheat because of the higher fiber and protein content)
3/4 cup water
1 teaspoon chicken base or bullion (or substitute 3/4 cup chicken or vegetable broth for water)
1/4 cup orange juice
1 tablespoon butter
1 teaspoon orange rind, grated
1 medium carrot, peeled and grated
1 cup canned chickpeas (aka, garbanzo beans), drained and rinsed
2 tablespoons pine nuts, toasted (could substitute toasted slivered almonds for an even cheaper option)
1/4 cup dried raisins or dried apricots, snipped into small pieces (optional)
1/4 cup chopped fresh herbs of your choice (I used cilantro, but parsley or basil would be nice, too!)

In a medium sauce pan, bring water and chicken base (or broth), butter, orange juice and orange rind to a boil.  Remove from heat and pour couscous, carrot, chick peas, dried fruit and pine nuts into the sauce pan.  Stir well.  Cover and let stand for 5 minutes.  Fluff with fork, stir in fresh hers and serve.
 
Chicken Vegetable Saute
1 tablespoon olive oil, divided
1/2 pound boneless skinless chicken breast (or tenderloins), cut into bite sized pieces
salt and pepper to taste
2 garlic cloves, minced
1/4 red onion, thinly sliced
 1/2 cup carrots, cut into matchsticks (baby cut carrots cut into quarters works pretty well)
1 small zucchini, cut into long skinny pieces (matchsticks)
1 cup green beans, broken into about 2" pieces
1/4 cup white wine or chicken broth
1/4 cup orange juice
1 tablespoon butter

Directions: In a large skillet over medium-high heat, saute chicken pieces seasoned with salt and pepper in olive oil until cooked through and no longer pink (3-5 minutes).  Remove from heat and set aside.  Add remaining olive oil and saute onion and garlic, stirring frequently until onion starts to become translucent and garlic becomes fragrant (about 1 minute).  Add carrots, zucchini and green beans and continue to saute for a couple more minutes.  Add wine and orange juice and cook for an additional couple of minutes until vegetables are crisp-tender.  Add butter and stir to combine.  Serve over couscous.

Grilled Chicken, Corn and Tomatillo Pizza

Hope everyone had a Happy Labor Day!  Just because it's the unofficial end of summer doesn't mean that there isn't more great summer produce to enjoy!

Sweet corn...I don't know if there is anything that sums up late summer better than fresh sweet corn.  Having a husband from Iowa, our household is a bit discerning about our sweet corn consumption (it's supposed to be eaten the day it's picked and preferably purchased from the back of a truck), but right now, with what a bargain ears are in the grocery store, I couldn't resist.  The recipe was inspired by a recipe by Catherine Newman, a contributing writer for the now defunct Wondertime Magazine (RIP, dear, Wondertime...).


Grilled Chicken, Corn and Tomatillo Pizza

1 recipe Pizza Dough (see recipe and notes below)

Sauce:
1/2 cup of Green Salsa (Herdez makes a nice little can)
big handful of cilantro, finely chopped
juice of 1/2 lime
          (stir cilantro and lime juice into salsa and reserve for spreading on the pizza)

Toppings:
1/2 cup leftover grilled chicken, cut into bite-sized pieces
1 ear of sweet corn, kernels removed  (cob reserved for my eight month old's chewing pleasure)
1 1/2-2 cups shredded Colby Jack cheese
chopped cilantro for garnish

Preheat oven to 500 degrees.  When ready to assemble, on a well-floured surface, roll out dough to desired size and thickness.  Transfer to pizza stone or pan sprayed with cooking spray and dusted with cornmeal.  Drizzle 1-2 Tablespoons olive oil around edge of dough and brush over rest of surface.  Top with sauce, chicken, corn and cheese.  Bake at 500 degrees for 9-13 minutes or until golden brown and cheese is bubbly. After pizza is out of oven, garnish with chopped cilantro.

 Notes: Making pizza dough in a food processor or stand mixer is a snap.  If you don't have one, you can certainly combine the ingredients by hand, you'll just have to use some extra elbow grease to knead the dough.  If you like things even easier, you can use a prepared pizza dough from either a grocery store or pizza place.  A friend of ours who is a fireman said they like to ask the grocery store's bakery to sell them the dough used to make French bread (I haven't tried this yet, but I think it's pretty brilliant!).

Dough: makes 1 12-16” pizza, depending on thickness
2-2 1/2 cups flour (can use up to half whole wheat and up to 1/2 cup corn meal)
1 envelope quick rise yeast (or 2 1/4 teaspoons)
1 teaspoon sugar or honey
6-8 oz. warm water (around 110 degrees)
2 Tablespoons olive oil
2 teaspoons Kosher salt
Optional: 1 tsp. herbs or garlic

    In a glass measuring cup, add yeast and sugar to warm water.  Stir and allow to sit for about 5 minutes to proof (it will grow in volume and be bubbly).  Meanwhile, in a food processor or stand mixer, blend together flour, salt and olive oil (and herbs, if using).  While processor is running, pour in water-yeast mixture and continue to process until a solid ball of dough is formed (you may have to add a little more flour or water).  Allow to run 30 seconds more.  Turn off machine and pull out dough.  Place in a greased bowl and cover with a dish towel or greased plastic wrap.  Allow to sit at least 30 minutes.  Punch down dough and turn in on itself a few times.

Basil Chicken Salad

Today, at Super Target I cleaned up on meat. When you catch it right, you can get some killer deals there and all I have to do is make sure I have freezer space, since all of it has a pretty urgent use/freeze by date. The best deal of mine from this trip was two 3lb. packages of bone-in split chicken breasts for $1.99. That would be $.66 per pound folks. Like I said, killer.

For tonight, I turned some of it into basil chicken salad sandwiches.
Forgive the cheesy picture…did serving salad on a lettuce leaf go out of style before or after 1982?

Basil Chicken Salad:
3 cups shredded cooked chicken
1/4 cup light mayonnaise
1/4 cup plain yogurt
2 Tablespoons Dijon mustard
1/4 teaspoon garlic powder
salt and pepper to taste
1/2 cup finely chopped celery
1 cup red grapes, halved
1/4 cup fresh basil leaves, thinly sliced.
Directions: In a medium sized bowl, combine mayo, mustard, garlic, salt and pepper. Add chicken and stir to combine. Stir in celery, grapes and basil. Mix just until combined. Serve on toast for sandwiches (ours had some avocado spread on the slices and leaf lettuce). It only took about 45 minutes and a slather of bbq sauce on top for Silas to eat his half of a sandwich, but don’t take his word for it…
Also, you really can omit the basil and then it's just chicken salad, but it really does add something!