Indian Curry with Chicken and Easy Brown Rice

Last post, I mentioned that I would be on a monthly posting schedule until life got more settled. That was in April. Now, it is almost August, and I, as always, have failed to regularly share delicious recipes from our kitchen on the blog world. The truth of the matter is that our kitchen has not produced much more than salads and sandwiches for the last several months! We took on a big adventure of making a cross-country move, which involved selling all of our prized possession (including most of my stocked kitchen), packing what we could fit in our Toyota Avalon, and starting over in North Carolina. A big adventure might be an understatement... Let's call it a colossal life change. That's a story for another day (or days), maybe warranting its own blog. For now, let's get back to the theme of this blog - FOOD.

Food and adventure have gone hand-in-hand in our world. Most recent adventures include cooking with absolutely no equipment, slowly piece-mealing a kitchen back together, and taking on the challenge of cooking as many recipes as possible from the cookbooks that made the travel cut. Prepare yourself for several new recipes from America's Test Kitchen Family Cookbook, America's Test Kitchen Healthy Family Cookbook, and The Essential Best Foods Cookbook. To start, Indian Curry with Chicken and Easy Brown Rice from the Healthy ATK Cookbook!

 

 

This curry was a bit different than we were expecting, but it was absolutely delicious. It was definitely not as spicy as we like, but that can easily be fixed. Very easy to prepare, quick clean up, and makes enough for leftovers! You definitely want to make some rice to go with it, as it is much more soup-like than typical Indian curry. Also, don't skimp on the carbs... treat yourself to some naan - make your own or try Trader Joe's!

Indian Curry with Chicken - America's Test Kitchen Healthy Family Cookbook
Ingredients:
1 (14.5 oz) can whole peeled tomatoes
2 1/2 T. canola oil
4 1/2 tsp. curry powder
1 tsp. garam masala
1 onion, minced
1 jalapeno chile, stemmed, seeded, and minced (we added in the seeds for more heat)
3 garlic cloves, minced
1 T. grated fresh ginger
1 T. tomato paste
1 c. water
1 lb. boneless, skinless chicken breasts (2-3)
1/2 head cauliflower (about 1 lb.), cored and cut into 1-inch florets (about 3 cups)
1 c. frozen peas, thawed
1/2 c. plain whole milk yogurt
1/4 c. minced fresh cilantro
Salt

Directions:

Pulse the tomatoes with their juice in a food processor until no large chunks remain, about 5 pulses; set aside.

Heat the oil in a Dutch oven (or large pot) over medium heat until shimmering. Add the spices and cook for about 30 seconds. Add in the onion and cook for about 5 minutes. Add the jalapeno, garlic, ginger, and tomato paste and cook for 30 seconds more. Stir in the water and tomatoes, then add the chicken and cauliflower. Bring to a simmer for 12-18 minutes, or until the chicken is cooked through, flipping the chicken halfway through. Transfer the chicken to a carving board and shred into bite-sized pieces.

Put the shredded chicken and any accumulated juices back into the pot, then add the peas and simmer until heated through (about 2 minutes). Off the heat, stir in the yogurt and cilantro. Season with salt to taste and serve with Easy Baked Brown Rice and extra plain yogurt.

Easy Baked Brown Rice - America's Test Kitchen Healthy Family Cookbook

Ingredients:
1 T. olive oil
1 small onion, minced
Salt and pepper
2 1/4 c. water
1 c. low-sodium chicken broth
1 1/2 c. long-grain brown rice, rinsed and drained

Directions:

Preheat oven to 375 degrees. Heat the oil in a Dutch oven over medium heat until shimmering. Add the onion and 1/4 tsp salt and cook, stirring occasionally, until well browned, 12-14 minutes. (NOTE: I know this seems like a really long time to cook onions, but it really does make the dish very flavorful!)

Add the water and broth, cover, and bring to a boil. Off the heat, stir in the rice. Cover and bake until the rice is tender, 65 to 70 minutes.

Remove the pot from the oven, uncover, and fluff the rice with a fork, scraping up any rice that stuck to the bottom. Lay a clean folder kitchen towel underneath the lid. Let sit for 10 minutes. Season with salt and pepper to taste.

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The Year of No-Fuss Cooking {Salsa Chicken}

No-Fussing Number 4! Are you enjoying this series so far? I really am grateful to the fellow bloggers over at Six Sisters' Stuff, Who Needs a Cape?, and others for compiling so many great recipes... thank you, Pinterest!

This week's recipe adapted from Six-Cents is simple, delicious, and versatile. Salsa Chicken can be served with rice, as a burrito, or alone. Our favorite is definitely wrapped in a flour tortilla with the works (cheese, sour cream, lettuce, avocado, cilantro)!

Ingredients:

3-4 boneless skinless chicken breasts
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can diced tomatoes
1 (4 oz) can diced green chiles
2 cups frozen corn
1 jar salsa
1 T. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. red pepper flakes
1/4 tsp. dried oregano
1/2 tsp. paprika
1 1/2 tsp. cumin
1 tsp. salt
1 tsp. pepper

Directions:

Throw all ingredients into a gallon size freezer bag and freeze until ready to use. To cook, empty contents of the bag into a slow cooker and cook on low for 6-8 hours. Transfer chicken to a cutting board and let cool for a minute. Shred chicken, return to slow cooker, and mix. Serve however your heart desires!

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The Year of No-Fuss Cooking {Chicken Gyoza}

Continuing the series of no-fuss cooking, including slow cooker freezer meals, quick dishes, and easy eats.

This week's recipe for Chicken Gyoza is from the cookbook "Can I Freeze It?" By Susie Theodorou. While the prep work is a bit laborious, the results are worth it. The assembly process took me back to my childhood, helping my grandfather (lovingly called "Paka") make traditional Chinese fried wontons for our entire extended family. This recipe is a bit more healthy, but every bit as delicious. These were perfect for days that Mac and I couldn't connect for dinner, as they can be cooked in single-serving portions in a matter of minutes. For us light eaters, 4-5 potstickers would make a complete dinner. If you want a bit more substance, they go well with stir fry and rice.

Ingredients:

1/4 lb. boneless, skinless chicken breast, cut into chunks

6 oz. boneless, skinless chicken thighs, cut into chunks (I used all chicken breast)

8 oz. can of whole water chestnuts, drained

4 green onions, light green and white parts only, coarsely chopped

1 c. fresh cilantro leaves, chopped

1 T. oyster sauce

1 tsp. brown sugar

1 T. cornstarch

3 T. soy sauce

1 tsp. sesame oil

Salt and pepper

1- 12oz. package dumpling wrappers

Directions:

Place the chicken in a food processor and pulse to mince. Do not allow a paste to form. Add the water chestnuts and green onions and pulse once more to finely chop the veggies.

Transfer the chicken mixture to a bowl. Using a fork, stir in the cilantro, oyster sauce, and sugar. Mix the cornstarch with the soy sauce in a small bowl until smooth, then stir into the chicken mixture. Add the toasted sesame oil, salt and pepper. 

Set the wrappers on a clean surface and cover with a damp paper towel while not using. Place on dumpling wrapper on a clean surface and place 1 teaspoon of the chicken mixture in the center. Moisten the edge of half the circle with water, then bring the ends together to form a semicircle. Starting at one end, twist and fold the edges to secure into a neat crescent, or pleat the edge seal. Repeat with the remaining wrappers and filling.

To freeze: Lin a baking sheet with wax paper and arrange the gyoza in rows, leaving space between them. Freeze until solid, about 2 hours, then transfer to a plastic freezer bag.

To cook (we like them boiled, but you can also pan-fry or steam them): Bring a large pot of salted water to a boil. Add up to 8 dumplings and cook for 8 minutes, or until heated through and the wrapper no longer looks opaque. Drain and serve with dipping sauce.

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2014: The Year of No-Fuss Cooking {Balsamic Drumsticks}

2015: It's a new year, with new beginnings, and hopefully many new posts! The sudden sabbatical from the blogworld is the culprit of high ambitions to bust out a Master's degree - biting off a little more than I could chew. We survived 2014 on freezer meals, salad, and chips and salsa.

The most efficient way to ensure that we would eat during the semseter was to spend my breaks marathoning through slow cooker freezer meals. I like to gather recipes from a variety of blogs found on Pinterest, plus one of my favorite cookbooks, "Can I Freeze It?" by Susie Theodorou. I actually remembered that we need to eat more than dinner, and assembled some breakfast sandwiches as well. Mister also loves his sweet treats, so I made a massive batch of Monster Cookies, which freeze beautifully. To kick off my return to the kitchen, I will be sharing a series of these no-nonsense recipes that got us through our busy year of studying.

First up is Balsamic Drumsticks, a recipe adapted from another blog, "Who Needs a Cape?" This was one of Mac's favorites, and definitely a breeze to throw together. It's delicious on a bed of rice, or accompanying a spinach salad.

Ingredients:

8 Chicken Drumsticks

3 T. olive oil

1/2 c. Balsamic vinegar

3 T. soy sauce

1 T. honey

1/4 tsp. red pepper flakes

Directions:

Place drumsticks in a gallon size freezer bag. In a small bowl, whisk together remaining ingredients. Pour mixture into bag with drumstciks, seal, and squeeze to coat drumsticks evenly. Let marinate in the refrigerator for at least 12 hours, or freeze for up to one month. When ready, dump contents of the bag into a slow cooker and cook on low for 6-8 hours.

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Chicken Pot Pie with Cream Biscuits

If you are just looking for a biscuit recipe, skip all my boring commentary and skip on down!

I understand that I have several recipes on this blog that are some variation of Chicken Pot Pie.  What can I say, I love my one-dish, carb-covered meals! This is another Test Kitchen masterpiece that is easy to make, full of veggies (and fat, but no one needs to pay attention to that), and gives you a few days of fantastic leftovers.  You could probably substitute any of the vegetables for whatever is in season.  Instead of biscuits, you can also use a pie topping, but I find the biscuits easier and more delicious... Whatever floats your boat!

Cream Biscuits

Ingredients:

2 c. all-purpose flour, plus extra for the counter

2 tsp. sugar

2 tsp. baking powder

1/2 tsp. salt

1 1/2 c. heavy cream

Directions for Biscuits:

1. Preheat oven to 450 degrees.  Line a baking sheet with parchment paper (unless you're making pot pie, then just make up the dough).

2. Whisk the flour, sugar, baking powder, and salt together in a large bowl.  Stir in the cream with a wooden spoon until the doug forms, about 30 seconds.  turn the dough out onto a lightly floured counter and gather into a ball.  Knead the dough briefly until smooth, about 30 seconds.

3. Pat the dough into a 3/4" thick circle.  Cut the biscuits into rounds using a biscuit cutter. They're now ready for the pot pie, or you can bake them for 15 minutes on your prepped baking sheet!

Pot Pie

Ingredients:

4 Tbsp. unsalted butter

3 carrots, peeled and sliced 1/4" thick

2 ribs celery, sliced 1/4" thick

1 onion, minced

Salt

2 garlic cloves, minced

2 tsp. fresh thyme or 1/2 tsp. dried

1/2 c. all-purpose flour

1/4 c. dry sherry

3 c. low-sodium chicken broth

1/4 c. heavy cream

2 bay leaves

Pepper

3 lbs. boneless, skinless chicken breasts, trimmed and cut into 1" pieces

1 c. frozen peas

2 Tbsp. minced fresh parsley

1 Recipe Cream Biscuits (see above)

Directions:

1. Preheat oven to 425 degrees.  Melt the butter in a large Dutch oven over medium heat.  Add the carrots, celery, onion, and 1/4 tsp salt and cook until softened, about 7 minutes.

2. Stir in the garlic and thyme and cook until fragrant, about 15 seconds. Stir in the flour.  Slowly whisk in the sherry, scraping up any browned bits.  Stir in the broth, cream, and bay leaves.  Simmer until the mixture is thickened, about 10 minutes.

3. Season the sauce with salt and pepper to taste.  Stir the chicken into the sauce and continue to simmer until the chicken is cooked through, about 10 minutes.

4. Discard the bay leaves and stir int he peas and parsley.  Pour the mixture into a 9" x 13" baking dish.

5. Lay the biscuits over the filling.  Bake until the topping is golden brown and the filling is bubbly, about 20 minutes.  Let cool for 5-10 minutes before serving.

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Chicken with Pear and Avocado

Another gem from the newest cookbook in my growing library.  I have to admit that M and I were both extremely leery of this recipe, with the combination of sweet, savory, and new (never had leeks before!).  It turned out incredible! It was so simple to whip up, and the simple sauce adds so much flavor.  This would be delicious diced up on a green salad or with whole wheat pasta.  I can't wait to make it again when pears are actually in season!

Ingredients:
4 boneless, skinless chicken breast halves
1 Tbsp canola oil
Salt and Pepper
1 Tbsp. unsalted butter
1 leek, white part only, halved lengthwise and thinly sliced crosswise
1 Bartlett or Anjou pear, peeled and cut into 1/2" pieces
1/4 cup dry white wine (we used Columbia Crest Cabernet Sauvignon, which was accompanied the meal quite well in a glass!)
1/2 cup fat-free, reduced-sodium chicken broth
1/2 large or 1 small ripe Hass avocado, cut into 12 slices

Directions:

1. In a medium skillet, heat the oil over medium-high heat. Season the chicken with salt and pepper.  Saute the chicken until lightly browned on both sides and white in the center, about 6 minutes, turning once.  Transfer the chicken to a plate, and tent with foil to keep warm.

2. Melt the butter in the pan.  Add the leek and saute until soft, 5 minutes.  Add the pear and cook until warmed through, 3 minutes, turning once.  Add the leek and pear to the chicken.

3. Deglaze the pan with the wine, using a wooden spoon to scrape up the browned bits, then boil until the wine is almost evaporated, 2 minutes.  Add the broth and boil until it is reduced by half, 4 minutes.

4.  On each of 4 dinner plates, place a piece of chicken.  Top each with 3 avocado slices and spoon one-quarter of the pear/leek on top of each.  Drizzle on the hot pan juices.  Serve immediately.

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Mexican Mole Chicken Salad

Ingredients:

1 tbsp. natural unsweetened cocoa powder

2 tsp. curry powder
1 tsp. sweet/hot Hungarian paprika
1/2 tsp. ground coriander

1 tsp. salt

1/4 tsp. freshly ground pepper

4 (4 ounce) pieces boneless, skinless chicken breast

8 cups loosely packed spinach

1 Granny Smith apple, halved and tinly sliced lengthwise

1 green bell pepper, cut into 1/4" strips

1 small red onion, cut into thin rings

4 tbsp. raisins

4 tbsp. slivered almonds, toasted

1/3 c. Spiced Buttermilk Dressing

Directions:

Preheat the oven to 350 degrees.  On a small plate, combine the cocoa, curry powder, paprika, coriander, salt and pepper. One at a time, dredge the chicken pieces int he seasoning, coating them all over liberally, then place on a baking sheet.  Bake the chicken until a thermometer inserted in the center registers 165 degrees and the juices run clear, about 20 minutes.  Set the chicken aside to cool until lukewarm or room temperature.

In each of 4 wide shallow salad bowls, make a bed of the spinach.  Add the apple, then the green pepper strips. Cut each chicken breast across the grain into 1/4" diagonal slices and arrange on top of each salad.  Add the onion rings, raising, and almonds.  Serve with dressing.

Spiced Buttermilk Dressing:

2/3 c. regular or light buttermilk

1 tbsp. fresh lime juice
1 tsp. canola oil

1 clove garlic, minced

1/2 tsp. ground cumin
1 tsp. salt

1/4 tsp. pepper

Whisk together all ingredients.  Set aside for up to 4 hours.

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How to stretch chickens for $10.

Not physically, of course.  I would know the first thing about stretching chickens - as much as I would like eggs, and some day hopefully will have chickens so I can have eggs, I'm pretty sure I will refuse to touch them, at any cost.  I don't think that chickens need stretching anyways... they do it themselves when they get up after laying some eggs.  Okay, enough. It's the end of a long day, and I'm starting to turn into a pumpkin.  So sad it's not pumpkin season anymore...

Sheesh. Yes, we're talking about chicken here. So here's the deal:  did you know that buying whole chicken is ridiculously cheaper than buying chicken breasts, or any other form of chicken?  It is. At Winco the other day, boneless skinless chicken breast was going for $4.99/lb.  Right next to it, whole chickens were $.99/lb. Crazy, I know.

What's crazier is that usually I buy boneless, skinless chicken breasts, even though I'm fully aware of the price difference, and the ease of cooking whole chickens.

The craziest thing, is that I finally remembered how easy it is, saved myself some bucks, and bought the whole chicken.

And made 2 different dishes.

Double-batches.

That serve 8-10 people each.

And still have left over meat for sandwiches.

Crazy.

Oh, and not to mention, I used the left over bones to make 8 quarts of chicken broth.

2 chickens, $10, and a little bit of time in the kitchen, and I've got myself a fishes and loaves situation.

Okay, so I'm done rambling, and we're going to get down to the bottom of this.  I'll tell you how to cook the chicken, you can choose what you want to do with it.  I made freezer meals for some friends in need, and used one for pan for dinner this week of Chicken and Dumplings and Layered Chicken Enchiladas.  Both freeze very well.

So, first, you want to make sure you have a big roasting pan.  To cook 2 birds at once, they need to not be too cramped; they can touch, but just make sure they're not too squished.  You'll also want a large u-rack.  If you don't have a roasting rack, just make your own out of a bed of quartered onions and chunks of carrots.  Works fantastic.

Preheat your oven to 375 degrees.  To prep the birds:
1. Remove the innards (This is extremely disgusting, and I have to close my eyes and think happy thoughts, otherwise I think about how I'm digging inside a chicken and grabbing its heart and liver and such... gross. Just get in there, get the job done, and get out.)

2. Pat them dry with a paper towel

3. For each chicken, mix 2 Tablespoons of softened butter with 1 Tbsp. fresh tarragon, parsley, or chives, 1/4 tsp. salt and 1/4 tsp. pepper.  I know some of you may not like the idea of using so much butter (Total it will be 6 Tbsp.), but Test Kitchen says its extremely important for keeping the chicken from drying out in the oven.

4. Rub 1 Tbsp. of the butter mixture under the skin on each breast.  I did this by using a spoon, then holding my hand over the skin and pulling the spoon out. I squished it all around; this kept my from getting my hands buttery and having them under the skin of the chicken. I find that gross too.

5.  Brush each chicken with 1 Tbsp. melted butter.  Add 2 cups of water to the bottom of the roasting pan.

6.  Roast for 40 minutes.  Increase the oven temperature to 450 degrees, rotate the pan, and roast until internal temperature (on an instant read thermometer) reads 170 degrees, about 30 minutes longer.

7.  Tip the pan so that the juice from the cavity runs into the roasting pan.  Let rest for 20 minutes on cutting board before carving.  I'm sure there's a pretty way of carving, but since I knew I was using the meat as shredded bits, I just ripped the thing apart like a scavenger.  It got the job done.

Aren't they pretty?  I was able to get about 12 cups of meat off of these.

** To make chicken broth, put each carcass/bones in a large stock pot (so two pots), fill with water, add in large chunks of carrots, celery, and onion.  Season with large spices such as thyme, sage, bay leaves, etc.  Let simmer for at least 5 hours (We did ours on med-low overnight). Discard everything, skim off the fat, then freeze in quart-sized ziploc bags.

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Skillet Chicken Tamale Pie

I was craving a new recipe, something I had never made before... I flipped through my Healthy Test Kitchen Cookbook, and this was the recipe I landed on (mainly because I had MOST of the ingredients, and substitutes for the things I didn't have).  I made two mistakes... I had cut the recipe in half, but kept the topping the same... the ratio was off; definitely needed to keep the filling the same! Second mistake was turning the oven on to 450 degrees when its 85 degrees outside... oops.

Try it out and tell me what you think.  I will post the recipe as is, but add in my changes (minus the ratio)

Ingredients:

Filling:

1 lb. boneless, skinless chicken thighs (5-6) trimmed

Salt and Pepper
2 tsp. extra-virgin olive oil
1 onion, minced
3 poblano chiles, stemmed, seeded, and chopped fine (I subbed green bell pepper)
3 garlic cloves, minced
1 T. all-purpose flour
1 1/2 c. chicken broth
1 (15-oz.) can hominy, drained and rinse (for those of you who don't know, this is found in the mexican aisle and really doesn't have a replacement... it's corn kernels, similar to grits... I just used frozen corn)
1 (7-oz) can chopped green chiles (I omitted)
1 ear corn, kernels removed (I used frozen)
1 cup shredded cheddar cheese
1/4 c. minced fresh cilantro (I omitted)

Topping:
3/4 c. all-purpose flour
3/4 c. yellow cornmeal
3 T. sugar
3/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
3/4 c. buttermilk
1 large egg
1 T. unsalted butter, melted and cooled

Directions:
Filling:
1. Preheat oven to 450.  Pat the chicken dry and season with salt and pepper.  Heat the oil in a 12-inch ovenproof skillet over medium-high heat until just smoking.  Add the chicken and cook until browned on both sides, 6-8 minutes.  Transfer the chicken to a plate, leaving the fat in the pan.

2. Add the onion and poblanos to the fat in the skillet and cook until softened and lightly browned, 5-7 minutes.  Stir in the garlic and cok until fragrant, about 30 seconds.  Stir in the flour and cook for 30 seconds.

3. Stir in the broth, hominy, chiles, and corn, and bring to a simmer.  Add the browned chicken thighs, cover and cook over medium-low heat until the chicken is tender and can be shredded easily, about 10 minutes.

4.  Remove the skillet from the heat.  Transfer the chicken to a plate, shred into bite-sized pieces when cool enough to handle, then return to the skillet.  Stir in the cheddar and cilantro and season with salt and pepper to taste.  Cover to keep warm while preparing the topping.

Topping:
1. Whisk the dry ingredients together in a lark bowl.  In a separate bowl, whisk together the buttermilk and egg.  Stir the buttermilk mixture into the flour mixture until uniform, then stir in the melted butter until just combined.

2. Return the filling to a simmer over medium-high heat, then smooth into an even layer.  Off the heat, dollop the cornbread topping evenly over the filling, cover the filling completely.  Bake until the topping is golden and set, 15-20 minutes.  Let the pie cool for 10 minutes before serving.

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Corn and Chicken Soup with Garlic-Cheese Biscuits

I was sick for two weeks.... and while this soup did not help me get better, it was soothing. :) A new, simple twist on chicken noodle soup.

1 (16oz) bag frozen corn, thawed

8 cups low-sodium chicken broth

1 T. unsalted butter

1 onion, chopped (I left it out for my anti-onion friends)

1 celery rib, sliced thin

Salt and Pepper

2 boneless, skinless chicken breasts, cut into 1/2-inch chunks

3 cups egg noodles

Directions:

Combine 2 cups of corn and 2 cups broth in blender and puree until smooth.  Melt the butter in Dutch oven over medium-high heat.  Cook onion, celery, remaining corn, and 1/2 teaspoon salt until softened, 5 to 7 minutes.

Stir in remaining broth, chicken, noodles, and pureed corn mixture.  Bring to a boil, then reduce heat to medium and simmer until noodles are tender and chicken is cooked through, 6 to 8 minutes.  Season with salt and pepper.

Believe it or not, this recipe came off the back of the flour bag! Yum!

Ingredients:

2 1/2 c. self-rising flour

2 tsp. sugar

1/2 c. butter

1 c. buttermilk

3/4 c. cheddar cheese

2 T. butter, melted

1/8 tsp. garlic powder

Directions:

Heat oven to 450 degrees.  Stir together flour and sugar.  Use a pastry blender to cut in 1/2 c. butter until mixture is crumble.  Stir in buttermilk and cheese until dough comes together.  Drop by large spoonfuls onto a cookie sheet and back 10-12 minutes.  After baking, brush with mixture of butter and garlic powder.

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White Chicken Enchiladas

I forgot to give credit for this delicious recipe... thanks to co-worker, Nick, for introducing us to this fantastic enchilada recipe at a potluck!  We found that this makes a great freezer meal - I made two batches for the neighbors when they had their new baby.  Enjoy!

Ingredients:

1 cup chopped onion

1/2 cup chopped green pepper

2 Tbsp. butter

2 cups cooked, chopped chicken

4 oz.  can chopped green chilies

3 tbsp. butter

1/4 cup flour

1 tsp. ground coriander

3/4 tsp. salt

2 1/2 cups low sodium chicken broth

1 cup sour cream

1 1/2 cups shredded monterey jack cheese

12 6" tortillas at room temperature

Directions:

Saute onion and green pepper in 2 Tbsp butter, combine with chicken and chilies in a bowl.

For sauce, melt 3 Tbsp butter, stir in flour, coriander and salt.  Whisk in broth and stir until thickened and bubbly.  Remove from heat and stir in sour cream and 1/2 cup cheese.  Stir 1/2 cup sauce into chicken mixture.

Fill each tortilla with 1/4 cup chicken mixture and place in greased pan:

6 enchiladas per square pan, topped with 1 cup sauce and 1/2 cup cheese

12 enchiladas per 9x13 topped with 2 cups sauce and 1 cup cheese.

To freeze: wrap well with foil, label, and date.  Freeze for up to 2 months.

To Bake: to eat same day, bake uncovered at 350 degrees for about 25 minutes or until bubbly.  From frozen, thaw completely and bake as mentioned, or bake covered 1 hour, then uncover and bake 25 more minutes until hot and bubbly.

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Chicken Parmesan

So, I did some research on this recipe because I was confused at why it was called Chicken Parmesan when there is no parmesan cheese in it... turns out, I can't read recipes very well!  I completely forgot the parmesan but it still turned out great!  A lot of times chicken parmesan only uses mozzarella cheese.  This recipe is not one of those... unless you're me and don't read the recipe correctly until you go to post it on a blog!

For those of you who are interested:

Parmigiana.  I had to do some research... the answers are slightly differential, but at least they have the same conclusion of where the "Parmesan" comes from.

Both answers agree that it is not called Chicken Parmesan because of parmesan cheese.  It either comes from the word:
1. Parmigiana, meaning "from Parma (northern Italy)", but the recipe is a classic southern Italian dish or
2. Parmiciana, which refers to the wooden slats that overlap in the middle of shutters like eggplant does in Eggplant Parmesan.

Either way, I can't get a straight answer.  What do you think?  Leave comments on this post, please!

Regardless of where the name comes from, and forgetting an important ingredient, it was satisfying!  I served it with tortellini and sauteed zucchini and yellow squash.

Ingredients:

1 1/2 c. breadcrumbs (panko, which is Japanese style breadcrumbs)
1 T. olive oil
1/2 c. Parmesan cheese
1/2 c. all-purpose flour
1 1/2 tsp. garlic powder
3 large eggs
1 T. water
6 boneless, skinless chicken cutlets, pounded 1/4 inch thick
2 c. tomato sauce, warmed (I used marinara sauce, but will include the tomato sauce recipe)
3/4 c. shredded mozzarella cheese
1 T. chopped fresh basil

Directions:
1. Preheat the oven to 475 degrees.  Combine the breadcrumbs and oil in a 12" skillet and toast over medium heat, stirring often, until golden, 10-12 minutes.

2. Transfer the crumbs to a shallow dish, let cool, then stir in the Parmesan.  Combine the flour and garlic powder in a second shallow dish.  In a third shallow dish, whisk the egg whites and water together.

3. Spray a wire rack with vegetable oil spray and place over a rimmed baking sheet.  Pat the chicken dry with paper towels and season with salt and pepper.  With one piece of chicken at a time, dredge it in the flour, then dip in the egg whites, then coat with the toasted crumbs (I use tongs for this).  Lay the breaded chicken on the prepared wire rack.

4.  Spray the tops of the chicken lightly with vegetable oil spray.  Bake until the chicken registers 150-160 degrees, about 8-10 minutes.

5.  Top each cutlet with 2 tablespoons of the sauce and 2 tablespoons of the mozzarella.  Continue to bake until the cheese has melted and the chicken registers 160-165, 3-5 minutes.  Sprinkle with the basil and serve with the remaining sauce.

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Green Chicken Enchiladas

Though the photo portrays a mass amount of greasy cheese, the recipe is really low-fat and super duper yummy!  Test Kitchen strikes again!

Green Enchilada Sauce:

Ingredients:

3 poblano chiles, stemmed and seeded (or 5 jalapenos)

1 pound tomatillos (about 12), husked, washed and dried

Vegetable oil spray

1/4 c. chicken broth

1 onion, minced

2 garlic cloves

1/2 c. packed fresh cilantro leaves

1 T. fresh lime juice

1 T. olive oil

1 tsp. sugar

Salt and Pepper

Directions:

Arrange the chiles, skin-side up and tomatillos on a foil-lined baking sheet and spray with oil.  Broil vegetables 6" from broiler until blacken and begin to soften, 5-10 minutes, rotating the pan halfway through.

Remove veggies from the oven, let cool slightly, then remove the skin from the chiles.  Process all ingredients in a food processor until smooth, 30-60 seconds.  Season with salt and pepper to taste.

Enchiladas:

Ingredients:

1 lb. boneless, skinless chicken breasts

1 recipe enchilada sauce (above)

1 c. finely crumbled feta cheese (4 oz)

1 (4 oz) can chopped green chiles

1/2 c. minced fresh cilantro

12 (6") soft corn tortillas (I used whole-wheat flour tortillas)

1 c. shredded cheddar cheese

Directions:

Preheat oven to 350.  Pat chicken dry and season with salt and pepper.  Combine chicken and sauce in a large saucepan and bring to a simmer over medium-low heat, 10-15 minutes.  When it's simmering, cover rand cook until chicken is done, 10-15 more minutes.

Transfer chicken to a plate and shred into bite-size pieces.  Combine the chicken, 1/2 cup of the sauce, feta, chiles, and cilantro in a bowl.  Season with salt and pepper to taste.

Lightly coat both sides of the tortillas with oil spray.  Place 6 tortillas on a baking sheet and bake until they are soft and pliable, 2-4 minutes.  Place 1/3 cup of the chicken mixture evenly down the center of each tortilla.  Tightly roll each and lay seam side down in a 9x13" baking dish. 

Increase the oven temperature to 450 degrees.  Pour 1 cup more sauce over the enchiladas and sprinkle with the cheddar.  Cover the baking dish with foil and bake until the enchiladas are heated through about 10 minutes.  Remove the foil and continue to bake until the cheese is melted, 3-5 minutes longer. 

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Skillet Chicken Potpie

Oh how I love my new favorite cookbook!

Ingredients:

Biscuits:
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. buttermlik
3 Tbsp. unsalted butter, melted

Filling:
6 Tbsp. all-purpose flour
1 1/2 lbs. boneless, skinless chicken breasts (3-4)
Salt and pepper
1 Tbs. canola oil
1 lb. carrots (about 6), peeled and cut into 1/4-inch-thick rounds
2 red bell peppers, stemmed, seeded, and chopped coarse
1 onion, minced
1 celery rib, sliced 1/4 inch thick
2 garlic cloves, minced
2 tsp. minced fresh thyme
4 c. low-sodium chicken broth
1/3 c. dry sherry  (I didn't have any, I just used extra broth)
2 bay leaves
4 oz. baby spinach (about 4 cups)
3/4 c. frozen peas
3 Tbsp. half-and-half
2 Tbsp. minced fresh parsley

Directions:

For the biscuits:
1. Preheat oven to 425.  Whisk the flour, baking powder, baking soda, and salt together.  In a separate bowl, whisk the buttermilk and melted butter together.  Gently stir the buttermilk mixture into the flour mixture until just combined and no pockets of flour remain.
2. Divide the doug evenly into 6 pieces, shape into balls and space them evenly on a baking sheet lined with parchment paper.  Bake about 10 minutes, until the biscuits have risen and set but are still pale.

For the filling:
3. Toast the flour in a 12-inch skillet over medium-high heat, stirring often, until fragrant and light golden, about 5-7 minutes.  Transfer the flour to a large bowl to cool.  Wipe the skillet clean with a paper towel.
4. Pat the chicken dry and season with salt and pepper.  heat the oil in the skillet over medium-high heat until just smoking. Add the chicken and cook until browned on one side, 3-4 minutes.  Transfer the chicken to a plate.
5. Add the carrots, bell peppers, onion, and celery to the skillet and cook, stirring occasionally until they are soft, 7-9 minutes.  Stir in the garlic and thyme and cook until fragrant about 30 seconds.
6. Whisk the broth and bay leaves into the bowl of toasted flour until evenly combined, and then whisk the mixture into the skillet.  Add the chicken, bring to a simmer, cover, and cook over medium-low heat until the chicken registers 160-165 on an instant read thermometer, about 12 minutes.
7. Transfer the chicken to a plate and shred it.  Meanwhile, continue to simmer the sauce over medium-high heat until the vegetables are tender and the sauce is thickened, about 5-8 minutes.
8. Discard the bay leaves. Stir in the spinach, a handful at a time, until wilted, about 1 minute.  Off the heat, add in the chicken, peas, half-and-half, and parsley.  Season with salt and pepper.
9. Arrange the biscuits on top of the filling in the skillet, about 1 1/2 inches apart.  Transfer the skillet to the oven and bake until the biscuits are golden and the filling is bubbling, about 10 minutes.  Let cool for 5 minutes before serving.

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Lasagna

From the ATK Healthy Family Cookbook, this is a modified lasagna with less fat and carbs than traditional lasagna.  As usual, no photo due to the quick consumption by 4 hungry men!

This recipe calls for ground chicken, however I used lean ground beef instead.

Ingredients:
2 c. nonfat ricotta cheese (16 oz)
3 c. shredded part-skim mozzarella cheese (12 oz)
1/2 c. grated parmesan cheese (1 oz)
1 c. chopped fresh basil
1 large egg, lightly beaten
Salt and pepper
1 1/2 t. olive oil
1 onion, minced
6 garlic cloves, minced
1/4 t. dried oregano
1/8 t. red pepper flakes
1 lb. ground chicken
1 (28 oz) can crushed tomatoes
1 (28 oz) can diced tomatoes
16 whole wheat lasagna noodles (Or 12 no-boil lasagna noodles)

Directions:
Mix the ricotta, 2 cups of the mozzarella, the parmesan, 1/2 of the basil, egg, and 1/2 teaspoon salt and pepper in a bowl until well-combined.  Cover and refrigerate until needed.
Heat the oil in a large Dutch oven (or pot) over medium heat until shimmering. Add the onion and cook until softened about 5 minutes.  Stir in the garlic, oregano, and red pepper and cook until fragrant, about 30 seconds.
Add the chicken and cook, breaking up the meat with a wooden spoon until no longer pink, about 4 minutes.  Stir in the tomatoes with their juice and bring to a simmer.  Cook, stirring occasionally until the sauce has thickened slightly about 15 minutes.  Off the heat, stir in the remaining basil.  Season with salt and pepper to taste, cover and set aside until needed.
[skip this next step if using no-boil noodles] -->Meanwhile, bring 6 quarts of water to a boil in a large pot.   Stir in the lasagna noodles and 1 T salt and cook, stirring often until almost al dente, but still firm to the bite.  Drain and rinse under cold water until cool, Lay pasta out over clean kitchen towels.
Preheat oven to 375.  Spread 1 1/2 c. of the meat sauce over the bottom of the baking dish.  Place 5 noodles on top of the sauce and spread 1/4 cup of the ricotta mixture evenly down the center of each noodle.  Spoon 1 1/2 cups more of the sauce evenly over the ricotta.  Repeat this layering two more times.
For the final layer, place the remaining 4 noodles on top, spread the remaining 2 cups of sauce over the noodles, and sprinkle with the remaining cup of mozzarella.  Spray some foil with cooking spray and cover the lasagna.
Place the baking dish on a rimmed cookie sheet and bake for 40-45 minutes, until the sauce is bubbling.  Remove the foil and continue to bake until the cheese is melted and beginning to brown, about 20 minutes longer.  Let cool 10-20 minutes before serving.

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Mama Leone's Chicken Soup

Mac's co-worker passed along this recipe to us and it is phenomenal!  I had seconds. :)  Next time, I will add more chicken.

Ingredients:

1/2 lb. boneless, skinless chicken breasts

2 t. salt plus extra for chicken

1/2 t. black pepper plus extra for chicken

1 T. olive oil

4 t. butter

1 medium onion, diced

3 celery stalks, diced

1 T. minced garlic

1/2 t. dried tarragon

1/2 t. dried oregano

2 t. paprika

1/2 c. plus 2 T. all-purpose flour

8 c. chicken broth

1 (14.5 oz) can diced tomatoes with juice

3/4 c. fat-free evaporated milk

2 c. thinly sliced fresh spinach

Directions:

Preheat oven to 375 degrees.  Season chicken with salt and pepper to taste and place ona baking sheet.  Bake for 15-20 minutes.  Remove from oven and cool.

When cool enough to handle, dice the meat and set aside.

While the chicken is baking, heat the oil in a large stockpot over medium heat.  Add the butter and melt.  Saute the onions and celery until the onions are translucent, about 6-7 minutes.

Add the garlic, tarragon, oregano, paprika, and remaining 2 teaspoons salt and 1/2 teaspoon black pepper.  Cook, stirring, for 3 to 4 minutes.

Add the flour and stir until well-combined.  Slowly whisk in the chicken broth and bring to a boil.  Add the tomatoes and cream.  Reduce heat and simmer for 20 minutes.  Add the reserved chicken breast and simmer 10 minutes more.  Just before serving, stir in the spinach. 

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Chicken Soup

Yummm, bring on the winter chicken noodle soup!

Ingredients:

1 medium onion, chopped
2 carrots, sliced
2 celery stalks, sliced
3/4 c. frozen peas
1 lb. chicken thighs
2 c. wide egg noodles
1 c. canned tomatoes
32 oz. chicken broth
1 t. pepper
1 t. dried thyme
1 t. italian herb seasoning
1 t. oregano
1 t. salt
Bay leaves
1 t. cilantro
1 t. marjoram
1 t. basil

Directions:

Put onion, carrots, and celery in a crock pot.  Layer chicken thighs on top of vegetables (I put my on frozen).  Add in tomatoes, broth, and bay leaves.  Cook on low for 8-10 hours.  In the last hour, remove chicken and shred.  Cook noodles according to package instructions, reserving 1 cup of the pasta cooking water.  Add chicken back to the crock pot, along with the cooked noodles, reserved water, and spices.  Cook until heated through.

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Chicken & Bean Enchiladas

These are courtesy of my daddy.  They are a great meal to serve to company, easy to prep ahead of time, and delicious the second day!

Ingredients:
4 oz. cream cheese, softened

1/4 cup sour cream

2 cups prepared salsa

2 cups grated Cheddar cheese

2 cups shredded cooked chicken

1 14.5 oz. can black beans, rinsed and drained

1 4 oz. can medium green chiles

1 cup frozen corn kernels, thawed

1/2 teaspoon cumin

1/4 teaspoon dried oregano

1/4 teaspoon cayenne

Salt and pepper

4 scallions, thinly sliced

12 to 14 soft round 6 to 8inch flour tortillas

DIRECTIONS:

Preheat oven to 325 degrees F.

In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the salsa. Stir in

1 cup of the grated cheese. In a second bowl toss together the chicken, beans, chiles, corn, cumin, cayenne, salt,

pepper, and 1/2 of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.

In a baking dish spread a 1/2 cup of the salsa over the bottom. Place about a 1/3 cup of the filling on a tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining

tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated

cheese over the top. Enchiladas may be prepared up to this point 12 hours in advance. Transfer to

preheated oven and bake for 20 to 25 minutes until hot and bubbly. Enchiladas may be reheated, covered

with aluminum foil, before service. Sprinkle with the remaining scallions and serve warm.

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Tomato-Spinach Tortellini

This is a quick, easy dinner that went great with some garlic bread and steamed green beans. I adapted the recipe from allrecipes.com

Ingredients:

1 (16 oz.) package prepared tortellini

1 (14.5 oz) can diced tomatoes

1 c. chopped fresh spinach

2-3 chicken breasts, cooked and cubed (optional)

1/2 t. salt

1/4 t. pepper

1 1/2 t. dried basil

2 cloves garlic, minced

2 T. all-purpose flour

3/4 c. milk

3/4 c. heavy cream

1/4 c. parmesan cheese

Directions:

Cook tortellini until tender in boiling water, about 10 minutes.  Meanwhile, combine tomatoes, spinach, salt, pepper, basil, and garlic in a large saucepan over medium heat.  Cook and stir until the mixture begins to bubble.  In a medium bowl, whisk together flour, milk, and cream.  Stir this into the tomato mixture along with the chicken and parmesan cheese.  Reduce heat to low and simmer until thick, about 2 minutes.  Drain tortellini and then toss with sauce to coat.

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Chicken Orzo

This is a light, but filling test-kitchen meal that can be made fairly quickly.  We have enjoyed it both times I've made it, and it also passed the company-test! :) Enjoy.

Ingredients:
4 boneless, skinless chicken breasts
1/2 tsp. dried oregano
1/4 t. red pepper flakes
salt and pepper
1 c. orzo
2 T. olive oil
1 (14.5 ounce) can petite diced tomatoes (or diced tomatoes chopped in a food processor)
1 1/2 c. chicken broth
3 T. finely chopped fresh basil

Direction:

Pat chicken dry with paper towels and rub all over with oregano, pepper flakes 1/2 t salt and 1/4 t pepper.  Toast orzo in a large nonstick skillet over medium-high heat until golden brown, 3 to 5 minutes; transfer to bowl.  Heat 1 T oil in empty skillet until shimmering.  Cook chicken until lightly browned, about 3 minutes per side; transfer to a plate.
Add garlic and remaining oil to the empty skillet and cook until fragrant, about 30 seconds.  Add tomatoes, broth, and toasted orzo and bring to a boil.  Return chicken, along with any accumulated juices, to skillet and cook, covered, over medium-low heat until chicken is cooked through and orzo is tender, 10-12 minutes.  Sprinkle with basil.  Serve with lots of freshly grated Parmesan.

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