CHICKEN CORDON BLEU PANINI'S

Are you tired of the same old thing for dinner?  Do you wish you could put a twist on some of your old favorites?  Well, I have the perfect "twist" for you.  Chicken Cordon Bleu Panini's!!  Oh yeah!  I saw this idea over at Panini Happy and it sounded good, but I had no idea how good it really was until I took that first bite.  There was so much flavor packed into that one little sandwich.  Juicy chicken, black forest ham, swiss cheese and homemade honey mustard! I've never been a honey mustard fan, but I loved this homemade version.  This was the perfect combination of flavors and is one of my new favorite sandwiches.  More . . . please!! 

Chicken Cordon Bleu Panini

(Printable Recipe)

Chicken

1 Tbl. Extra Virgin Olive Oil

1 Tbl. Butter

1/2 c. flour

1 egg, beaten

1 c. panko bread crumbs

4 thin-cut boneless, skinless chicken breasts or 2 chicken             breasts, cut in half horizontally

salt and pepper

Mrs. Dash® (yellow lid)

Honey Mustard

adapted from: All Recipes

1/4 c. Mayo

1 Tbl. prepared mustard

1 Tbl. honey

1/2 Tbl. lemon juice

To Prepare:

1 loaf French Bread

deli Black Forest ham

sliced Swiss cheese

For the chicken: Heat olive oil and butter in skillet over medium-high heat.  Season chicken with salt, pepper and a little Mrs. Dash.  Dip each chicken cutlet into beaten egg, then flour, then coat with the panko bread crumbs.  Place in heated skillet and cook until bread crumbs are browned and crispy, flip over and cook the other side until cooked all the way through.  Remove to plate.  For the sauce: combine all ingredients until smooth.  To prepare: slice French Bread in half horizontally and spread top half with honey mustard.  On bottom half, layer chicken, sliced ham and cheese.  Top with other half of bread.  Cut into four servings and grill each until crispy and cheese is melted.  (I grill mine on the George Foreman).  Yield: 4 servings.  

*Note: When I cut my French Bread in half, I scooped out some of the bread on each half, so my sandwich wouldn't end up so thick.  

TUSCAN GARLIC CHICKEN

I guess this is a copycat Olive Garden recipe?  I've never had their version, but I found this version over at Mel's Kitchen Cafe (Shocker, another yummy recipe from Mel's site).  This turned out sooooooo good.  The sauce is so creamy and flavorful, you would never know the cream was cut way back and low-fat milk was added in its place.  


I made the entire sauce recipe, but I used one extra-large chicken breast from Costco and cut it in half, horizontally.  I love tonz of sauce, but the full recipe gave me more than plenty for two people with some leftover.  Next time, I will probably cut the sauce in half if I am only making two servings.  This really does taste like it came from a fancy Italian Restaurant!   

Tuscan Garlic Chicken

adapted from: Mel's Kitchen Cafe

(Printable Recipe)

3/4 c. all-purpose flour

1/2 Tbl. salt

1 tsp. pepper

1/2 tsp. dried basil

1/2 tsp dried oregano

4 boneless, skinless chicken breasts

5 Tbl. extra-virgin olive oil, divided

1 Tbl. finely minced garlic (4-5 cloves)

1 red bell pepper, chopped

1/2 c. low-sodium chicken broth

6 oz. fresh spinach, washed and chopped

1/2 c. heavy cream

2 tsp. cornstarch

1 c. low-fat milk

1 c. freshly grated Parmesan cheese

1 Lb. fettuccine

Preheat the oven to 350 degrees F.

In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.

In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is likely to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.

While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.

Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 4 minutes. Stir in the Parmesan cheese.

When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.           

*Mel's Notes: if the chicken breasts you are using are overly thick, you can butterly them, cutting all the way through so you end up with two thinner cuts of chicken breast. Second note: I would say this recipe is right on the edge of just having enough sauce but not an overabundance, so if you like things on the saucier end of the spectrum, feel free to double that part of the recipe.

*Serves 4-6 (depending on if you are serving adults or kids)

Honey Lime Chicken Enchiladas

Here is another recipe from Mel's Kitchen Cafe.  I have made so many recipes from her site lately.  This specific recipe was actually recommended by my friend, Natalie.  She had made these enchiladas for a family dinner and everyone enjoyed them.  I am always up for a new Mexican recipe - my fave!  I really enjoyed these enchiladas and I would only change one little thing next time.  I am not a fan of the super creamy enchiladas (you know the chicken one with the cream of chicken soup and sour cream) it's a little too mushy for me or something.  Anyway, this recipe mixed some green enchilada sauce with sour cream and topped the enchiladas and it tasted good, but a little too creamy for my taste (what a complainer - something was too creamy! Ha Ha!).  Next time, I would pour the green enchilada sauce right on top with no add-ins.  

Don't let the honey scare you.  I admit it scared me at first and I started out with only 3 Tbl. of honey, tasted it, liked it, added another Tbl., tasted it, liked it, added another Tbl and so on and so on until I ended up adding the full amount the recipe called for.  The marinade recipe is perfect as is. 

Make sure you plan ahead, because you add the marinade to already cooked chicken and let that sit for several hours.  I was a slacker and forgot to cook my chicken ahead of time, so I ended up cooking it after work and only marinating it for about a half an hour and it was still yummy, but I would like to try these after my chicken has marinated all day!  Enjoy!

Honey Lime Chicken Enchiladas

adapted from: Mel's Kitchen Cafe

6 Tbl. honey

5 Tbl. lime juice

1 Tbl. chili powder

1/2 tsp. garlic powder

1 Lb. chicken, cooked & shredded (3 sm. breasts)

8-10 flour tortillas (I used half corn and half flour)

l Lb. Monterey Jack cheese, shredded

16 oz. green enchilada sauce

1 c. heavy cream or sour cream

Mix honey, lime juice, chili powder and garlic powder with cooked, shredded chicken.  Let marinate for at least 1/2 hour or up to all day long.  Pour about 1/2 cup enchilada sauce in the bottom of 9x13 pan.  Fill tortillas with chicken and cheese, saving about 1 cup cheese for topping.  Place seam-side down in baking dish.  Mix remaining enchilada sauce with cream and leftover marinade (if any).  Pour sauce over top of enchiladas and sprinkle with remaining cheese.  Bake at 350 degrees for 30 minutes or until brown and crispy on top.  

Chicken Alfredo, Spinach and Bacon Pizza

I realized I didn't have any pizza recipes on my blog?  Crazy, because I love pizza.  So, here is one of my favorites.  I have been searching for the perfect pizza dough recipe for a while now.  I have tried quite a few recipes and have never found the perfect one.  They either have a weird texture, take too long to make, taste too much like flour or don't have much flavor at all.  Well, I am excited to announce that I have finally created one that I LOVE!  It is so easy to make and it doesn't have any oil in it, which means less calories!  I love it when you can cut calories and still have amazing flavor!  What calories we take away in the crust, we can just make up for them in the cheese!!!  I topped my pizza  with yummy alfredo, spinach, bacon, chicken and cheese and cooked it on my pizza stone (you must invest in one of these if you don't have one) and it turned out so good and I can't wait until I can eat it again! 

Pizza Dough

From: Jenn@eatcakefordinner

1 c. all-purpose flour

1 c. bread flour

1 Tbl. sugar

1/2 tsp. salt

1/2 Tbl. active dry yeast

3/4 c. warm water

Dissolve yeast in the water; add the sugar and let set for 5 minutes.  Make sure it is frothy and bubbly or start over.  In the bowl of a stand mixer, combine both flours and salt.  Add yeast mixture and mix for 4 minutes using the dough hook.  Dough will pull away from the sides of the bowl and stay in a ball while kneading.  If it is sticking to the sides of the bowl, add a little flour at a time, until it no longer sticks.  Or, if it is too dry, add a little water.  Place in a greased bowl and let rise until doubled (about 45 minutes).  Roll out onto a lightly floured surface and place on a greased baking sheet (or pizza peel if using a pizza stone).  Top with desired toppings and bake until crust is crispy and cheese is bubbly, about 15 minutes. 

Chicken Alfredo Pizza

From: Jenn@eatcakefordinner

1-2 cups Alfredo sauce (homemade or Classico® Brand) 

fresh spinach leaves, washed and chopped

1/2 Lb. bacon, cooked and crumbled

4 chicken tenders, grilled and cut into strips (I marinate 

    mine in McCormick® Grill Mates Tomato, Garlic 

    and Basil marinade packet and then grill on 

    the George Foreman)

1 1/2 - 2 cups shredded Italian 5-cheese blend

Italian seasoning

olive oil or melted butter

garlic powder

Preheat oven to 425 degrees (or preheat pizza stone in a 500 degree oven).  Roll out dough to desired size and thickness.  Place dough on lightly greased baking sheet (or a pizza peel coated with a little cornmeal if you are using a pizza stone).  Brush lightly with olive oil and sprinkle with Italian seasoning and a little garlic powder.  Spread Alfredo sauce evenly over pizza dough.  Top with chopped spinach, chicken strips and crumbled bacon.  Sprinkle cheese over entire pizza.  Bake for 15-20 minutes or until crust is brown and crisp and cheese is melted and bubbly.  Broil for a few minutes if you want to brown your cheese.

MY NEW FAVORITE SALAD - BBQ CHICKEN SALAD WITH CREAMY CILANTRO LIME DRESSING

Have you ever finished eating a salad and wondered why you even bothered eating it, because you are still hungry?  I have.  I can assure you, that will not be the case with this one.  I was actually full after I ate this.  Not just "satisfied" or "no longer hungry", I was "flat out - full".  That rarely ever happens to me with salads (unless I'm eating a Cafe Rio salad).  


I loved this salad and I have craved it every single day since I first ate it.  This is definitely going to become a regular item on my dinner menu.  I adjusted the original recipe slightly.  I cooked my chicken in a little chicken broth and barbeque sauce with some seasonings and I did not add barbeque sauce to my salad or to my salad dressing, I only used iceberg lettuce and I added less garlic and way more cilantro to the dressing than called for, because I love cilantro.  I served my chicken, beans and corn warm on top of the salad, because that is what I prefer.  I even forgot to add the cheese and I still loved this salad!  I thought crunchy tortilla strips would be really good on top of this salad, but I didn't get a chance to make any, but next time, I will definitely try it.  I will post my adaptation of Mel's Recipe, but be sure to check out both and do what you prefer. 

BBQ Chkn Salad w/ Creamy Cilantro Dressing

(Printable Recipe)

Salad:

3 c. cooked, shredded chicken (cook in the crockpot 

   with chicken broth, barbeque sauce and desired 

   seasonings.  When done, shred chicken and add 

   some of the leftover juice)

1 head iceberg lettuce, cored and chopped

1 can corn, drained & warmed

1 can black beans, rinsed, drained & warmed

tomato, diced

olives, chopped, opt.

cilantro, chopped

shredded Cheddar cheese

shredded Monterey Jack cheese

Creamy Cilantro Lime Dressing

1 c. Mayonnaise

1/3 c. milk

1/3 c. buttermilk

6 Tbl. fresh cilantro, chopped, or to taste

1 Tbl. fresh lime juice

1 tsp. white vinegar

1 tsp. sugar

1/4 garlic clove, finely minced

1/2 tsp. salt

1/8 tsp. cayenne pepper

1/8 tsp. black pepper

1/4 tsp. cumin, or to taste

For the Dressing: Combine all ingredients together and whisk vigorously to combine.  You could also run this through a blender to make it even more smooth.  Refrigerate until ready to serve.

To Assemble: Layer chopped lettuce, beans, corn, shredded chicken, shredded cheese, diced tomato and olives and drizzle with cilantro lime dressing.  Garnish with chopped cilantro.  Serves: 4

SMOTHERED CHICKEN

It is already March, can you believe it?  This is the first recipe I tried out of my new cookbook.  This cookbook is by Johnnie Gabriel (Paula Deen's Cousin).  I admit it, I have an obsession with cookbooks, but I can't help it.  You know a girl has "gone mad" when she would rather get a new cookbook then a new pair of shoes!  I love to just sit and look through cookbooks, but the bad thing is, I'll usually make one or two things out of the book, then move onto the next one.  I'll have to figure out some kind of rotation schedule to work my way through all of them.   


This chicken turned out good.  If you like chicken and rice dishes, then I think you will like this.  I love the flavor of chicken noodle soup and next time I would add extra. I cooked two chicken breasts that I had cut in half, because they were huge, but I made the entire sauce recipe, because I like lots of sauce.  The recipe suggested serving over rice pilaf, but I ended up serving over plain rice.   

Smothered Chicken

adapted from: This Cookbook

1/3 c. flour

1 tsp. salt

1/8 tsp. black pepper

4 boneless, skinless chicken breasts

1/4 c. (1/2 stick) butter

1 (2.75 oz.) pkg. dry chicken noodle soup mix

1/2 c. water

1/2 medium onion, chopped

1 (12 oz.) can evaporated milk

In a large plastic zip-top bag, mix the flour, salt and pepper.  Add the chicken and shake to coat with the flour mixture.  In a 10-inch skillet, melt the butter over medium heat.  Add the chicken.  Brown the chicken on both sides.  Sprinkle the dry soup mix on and around the chicken pieces.  Add the water and the chopped onion.  Cook, covered, 30-35 minutes on low heat.  Check the skillet periodically and add water if needed.  Remove the chicken from the skillet and place in a deep serving dish.  Pour the evaporated milk into the skillet, stirring and cooking until your mixture is thick and hot but not boiling.  Pour the sauce around the chicken, not over the top, to leave crisp noodles on the chicken pieces.  Serve with rice pilaf.  Makes 4 servings.  

     

WINGER'S STICKY FINGERS

I love everything about Wingers.  I love the popcorn you get to munch on when you sit down, the yummy vanilla rootbeer, the yummy salads, sandwiches, fries and asphalt pie, but most of all I love their wings.  They are definitely best known for their yummy wings.  I was thrilled when they came out with Sticky Fingers.  They have the same great taste of the wings, but no bone to deal with.  Every time I go there, even if I order a salad, I always order two sticky fingers on the side.  So, I was thrilled to try this recipe.  And let me just tell you, it is pretty darn close to the real deal.  In fact, I bet if you served these for dinner and told everyone you stopped by Winger's on the way home, they wouldn't even notice the difference.  This recipe is definitely a keeper!  It is spicy yet sweet.  So yummy.  Now, you can have Winger's anytime you want.  I made five sticky fingers and served with curly fries.  I did double the sauce recipe and I had plenty for coating the tenders and extra for dipping.   

Winger's Sticky Fingers

(Printable Recipe)

Sauce: (enough to coat about 6 tenders)

3 Tbl. Frank's® Hot Sauce (It has to be Frank's®)

3/4 cup Brown Sugar

2 Tbl. Water

1 cup oil

6 Tyson® frozen breaded chicken tenders

Heat hot sauce, brown sugar and water in a medium saucepan until sugar dissolves.  Meanwhile, heat 1 cup oil in medium skillet.  Add 2-3 tenders at a time, cooking about 3 minutes per side or until crispy.  Remove to a paper towel lined plate and continue with remaining tenders.  When they are all cooked, put tenders in a tupperware bowl with the sauce and shake until completely coated.  Serve with additional sauce and Ranch.  Note: If you want their creamy amazing dressing, just mix the sauce with Ranch. *Double the sauce recipe if you like extra.    

CHICKEN CAESAR PITA POCKETS

Do you ever just want something light yet filling for dinner?  If yes, this is the perfect meal for you and your family. It's pretty much a chicken caesar salad stuffed inside a pita pocket.  Yummy, I love the flavor of caesar dressing.  I've never tried a homemade version, but I do love the store bought kind.  The leftovers are perfect for sending in your kid's lunchbox the next day or taking to work for a light lunch.  If you want it to be a little more healthy, try wheat pitas and light caesar dressing.  Enjoy!!  

Chicken Caesar Pita Pockets

From: Jenn - Eat Cake For Dinner

Chicken breasts (One large chicken breast is enough for about 2 whole pitas or 4 pita halves)

Mrs. Dash (yellow lid)

salt and pepper

Italian seasoning

lemon pepper

pita pockets

lettuce, chopped

tomato, diced

Parmesan cheese, grated

Caesar salad dressing

Season chicken breasts with Mrs. Dash, salt, pepper, Italian seasoning and a little lemon pepper.  Place in a casserole dish and cover with foil.  Bake at 350 degrees for about 45 minutes - 1 hour or until no longer pink; chop when done.  Or, if you are in a hurry, you can grill the seasoned chicken breasts on the George Foreman.  Toss chopped lettuce with a little caesar dressing.  Stuff pita pockets with chopped caesar coated lettuce, chopped chicken, chopped tomato and freshly grated Parmesan.  Or stuff with all ingredients and drizzle caesar dressing over the top.           

I Love Taquitos!

Do these look good or what?  We have been making these for a few years now and absolutely love them.  So, you have to make these, because you and your family will absolutely love everything about them.  We made these last Sunday for dinner, we were going to grill up some steaks, but Jake was golfing all day, so when he got home, he wanted something quick and easy.  These taquitos are just that . . . quick and easy.  I hurried and threw some seasoning on a chicken breast and baked it in the oven for about 45 minutes, but if you have leftover chicken or even a rotisserie chicken, feel free to use that.  One large Costco chicken breast is enough for five taquitos.  

Chicken Taquitos

From: Jenn-eatcakefordinner.blogspot.com

(Printable Recipe)

shredded chicken, cooked

cheddar cheese, grated

soft corn tortillas

iceberg lettuce, shredded

Roma tomatoes, chopped

yellow onion, finely chopped

jalapeno, ribbed, seeded and finely chopped 

cilantro, chopped

lime, juiced

salt and pepper

Italian dressing, opt.

sour cream or mexican crema

vegetable oil

toothpicks

For pico de gallo: Combine tomatoes, onion, jalapeno, cilantro, lime juice, salt, pepper and a small amount of Italian dressing (if using); set aside.  Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.  Warm tortillas in microwave, about 30 seconds or until pliable.  Top each tortilla with some shredded chicken and some shredded cheese.  Roll up tightly and fasten with a toothpick.  Place, toothpick side down, in hot oil and fry until crisp, flip using tongs and fry other side until crisp.  Remove to a paper towel lined plate and sprinkle with salt.  Remove toothpicks.  Place on serving plate and drizzle with sour cream or crema or a mixture of both.  Top with shredded lettuce and fresh pico de gallo.  Serve.   

Cheesy Chicken & Wild Rice Casserole

I made this for dinner last night & I wished I would have paid more attention to the instructions before I started.  Or if I would have read Melissa's Post, I probably would have saved it for Sunday dinner.  I didn't realize how much there was to this recipe.  I think I dirtied every dish/pan in my house, just kidding, but it really did dirty a lot of dishes.  Also, it was pretty time consuming for a weeknight meal.   You have to cook some chicken (45 minutes in the oven), make wild rice (mine took 50 minutes) and some regular rice, chop veggies and make a cream sauce.  Now, If you are fine doing all of that on a weeknight, then go ahead, but next time I make this, I will save it for a Sunday.  Overall, it tasted really good.  I did add some powdered cheese (from store bought mac & cheese) along with the regular cheese to give the cream sauce a little more flavor.  I served with a side of this yummy pumpkin cornbread.  I will definitely make this again.  

Cheesy Chicken & Wild Rice Casserole

adapted from: here

(Printable Recipe)

3 Tbl. olive oil

1 medium onion, finely diced

3 stalks celery, finely diced

3 carrots, peeled & diced

2 Tbl. fresh minced garlic

2 c. shredded, cooked chicken

2 c. steamed white rice

2 c. prepared wild rice

1 tsp. kosher salt

1/2 tsp. black pepper

1/4 tsp. garlic powder

2 c. chicken broth

3 1/2-4 c. shredded cheddar cheese, divided

4 Tbl. butter

1/4 c. flour

1/4 tsp. kosher salt

1/4 tsp. black pepper

Preheat oven to 350 degrees.  Heat oil in dutch oven over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for one minute.  Stir in chicken, white rice, wild rice, salt, pepper and garlic powder.  Reduce heat to low.  For cheese sauce: Melt butter in large saucepan and whisk in flour.  Slowly add chicken broth.  Season with salt and pepper.  Whisk until thick and stir in 2 cups of cheese until melted.  Pour cheese sauce into rice mixture and transfer to 9x13 dish.  Top with more cheese.  Bake 25-30 minutes or until hot and cheese is melted.  Serve hot.  Yield: 8-10 servings. 

Chicken, Corn & Potato Chowder

Happy Halloween!

Here is a soup recipe to warm up all your bellies after trick-or-treating in the rain last night (for all of you here in Utah) and for all of the other people that are going out tonight! 

I have never had corn chowder before, so I am not sure how this recipe compares to others?  However, I thought this chowder was good.  By itself, it wasn't extremely flavorful, just a light flavor of all the ingredients, but with buttered french bread dipped in it, I thought it was really really good!  Thick and creamy with chunks of potato, chicken and corn.  I cut this recipe in half and had tonz, enough for at least four or five bowls.  MMM... I would make this again.  

Chicken, Corn & Potato Chowder

adapted from: Cook Like a Champion

(Printable Recipe)

3 slices bacon

1 Lb. boneless, skinless chicken breasts,

     cut into bite size pieces

1 c. chopped onion

1 c. diced red bell pepper

2 garlic cloves, minced

1 (4 oz.) can diced green chiles

5 1/4 c. low-sodium chicken broth

2 c. peeled & diced russet potatoes (I added more)

1 c. frozen whole kernel corn

1 (14 oz.) can creamed corn

1/2 c. all-purpose flour

2 c. milk (I used 1%)

1 1/2 c. grated sharp Cheddar cheese

1/4 tsp. cayenne pepper

salt and pepper

thinly sliced scallions or cilantro, for serving

Cook bacon in large saucepan until crispy; remove and set aside.  Add chicken, onion, bell peppers and garlic to pan with the bacon drippings.  Cook, stirring occasionally for five minutes.  Add diced green chiles and cook one minute longer.  Add chicken broth and potatoes and bring to a boil.  Reduce heat, cover and simmer for about 20 minutes or until potatoes are tender.  Add both the frozen corn and creamed corn and stir to combine.  Place flour in medium bowl and gradually whisk in the milk; add to soup and bring up to medium heat.  Cook about 15 minutes, stirring frequently, until soup has thickened.  Add the cheese and cayenne pepper.  Taste and add salt and pepper, if needed.  Serve with desired toppings.  I topped mine with the cooked and crumbled bacon and cilantro and dipped french bread in it.  You could do bacon, cheddar and scallions or cilantro and baked tortilla strips.  Whatever you like.  Serves: around 8  

Skillet Chicken with Mexican Green Rice

Let me just start out by saying "I love America's Test Kitchen".  I think they have so many great recipes and I am never hesitant to try one, because I know it will be good.  So, when I saw this recipe over at Mel's Kitchen Cafe, I knew it could quite possibly be one of my new favorite dishes.  She adapted it from America's Test Kitchen 30-Minute Suppers.  I love that you only have to dirty one skillet and dinner would be ready in 30 minutes.  That is always a plus.  So, how did I like it?  I really liked it.  All the flavors went so well together, the chicken was flavored perfectly and the rice had the perfect amount of spice.  I did not add the spinach, because by the time I cut the recipe in half, I would only need 1/4 cup and I couldn't buy a whole bag of spinach for only 1/4 cup.  Although, I would like to try it with the spinach, so next time I make it, I will have to plan another meal in the week that could use up the extra spinach.  

Skillet Chicken with Mexican Green Rice

adapted from: Mel's Kitchen Cafe (from ATK)

(Printable Recipe)

4 boneless, skinless chicken breasts

salt and pepper

2 Tbl. canola oil

1 onion, finely chopped

2 poblano peppers, cored, seeded & chopped

3 garlic cloves, minced

1 tsp. cumin

2 (10 oz.) cans mild green enchilada sauce

1 1/2 c. long grain white rice

1 1/2 c. water

1/2 c. chopped fresh cilantro

1/2 c. chopped fresh spinach leaves

Gently pat dry the chicken and season lightly with salt and pepper.  In a large, 12-inch skillet, heat oil over medium heat.  Brown chicken on each side until golden, but not cooked all the way through.  Transfer chicken to a plate and set aside.  In the hot skillet, add the onion and poblanos and cook 3-4 minutes or until softened.  Stir in the garlic and cumin and cook for 30 seconds.  Add the enchilada sauce, rice and water.  Stir to combine.  Bring to a boil and set the chicken in simmering rice mixture, nestling them in a bit.  Cover skillet, set heat to low and cook 15-20 minutes, until the rice is tender and most of the liquid has been absorbed and the chicken is cooked through, stirring every 5 minutes or so to ensure the rice isn't sticking to the bottom.  Stir in the cilantro and spinach and season with salt and pepper.  Serves: 4-6.  

     

Almost Hands-Free Risotto

I have always wondered what Risotto tastes like, but I never dared make it, because I heard that it was a very involved recipe that can be ruined very easily.  I figured I would just have to order it at a restaurant sometime, until I came across this recipe.  The name says it all.  


Now, I don't know how this compares to other Risotto dishes, but I thought it was delicious.  I will definately make this again.  I got home from work, threw a few seasonings on a chicken breast, covered with foil and baked it in the oven for about 45 minutes to an hour.  The recipe says to brown the chicken in oil then simmer in the broth, but I decided it would be easier to just bake it in the oven.  Then, when I was ready to start dinner, my chicken was already cooked and ready to go.  So, other than baking the chicken, this dish took me about one hour from start to finish.  I did add a little too much salt, so be careful.  Next time, I am going to try it with just the cheese and chicken, no herbs.  I cut the recipe in half and had the perfect amount for two servings.  Creamy and delicious!

Almost Hands-Free Risotto with Chicken and Herbs

adapted from: America's Test Kitchen

(Printable Recipe)

5 c. low-sodium chicken broth

2 c. water 

1 Tbl. olive oil

2 (12 oz.) bone in, skin-on chicken breasts,

    cut in half crosswise

4 Tbl. unsalted butter

1 large onion, minced (about 1 1/2 cups)

salt 

1 large garlic clove, minced

2 c. Arborio rice

1 c. dry white wine (I used chicken broth)

1 c. Parmesan cheese, grated
2 Tbl. fresh parsley, chopped
2 Tbl. fresh chives, chopped (I didn't add)
1 tsp. fresh lemon juice (I didn't add)
pepper


1.  Bring the broth and water to a boil in a large saucepan over high heat.  Reduce the heat to medium-low to maintain a gentle simmer.  
2.  Heat the olive oil in a large Dutch oven over medium heat until just starting to smoke.  Add the chicken, skin side down, and cook without moving until golden brown, 4-6 minutes.  Flip the chicken and cook the second side until lightly browned, about 2 minutes.  Transfer the chicken to the saucepan of simmering broth and water and cook until the chicken registers 160-165 degrees on an instant-read thermometer, 10-15 minutes.  Transfer to a large plate.    
3.  Add 2 Tbl. butter to Dutch oven and cook over medium heat.  When the butter has melted, add the onion and 3/4 tsp. salt.  Cook, stirring frequently, until the onion is softened but not browned, 4-7 minutes.  Add the garlic and stir until fragrant, about 30 seconds.  Add the rice and cook, stirring frequently, until the grains are translucent around the edges, about 3 minutes.  
4.  Add the wine and cook, stirring constantly, until fully absorbed, 2-3 minutes.  Stir 5 cups of the hot broth mixture into the rice.  Reduce the heat to medium-low, cover, and simmer until almost all the liquid has been absorbed and the rice is just al dente, 16-19 minutes, stirring twice during cooking.  
5.  Add 3/4 cup more hot broth mixture, and stir gently and constantly until the risotto becomes creamy, about 3 minutes.  Stir in the Parmesan.  Remove the pot from the heat, cover, and let stand for 5 minutes.
6.  Meanwhile, remove and discard the skin and bones from the chicken and shred the meat into bite-size pieces.  Gently stir the shredded chicken, the remaining 2 Tbl. butter, and the parsley, chives, and lemon juice into the risotto.  Season with salt and pepper, to taste.  If desired, add up to 1/2 cup remaining broth mixture to loosen the texture of the risotto.  Serve.