Spicy Apricot Glazed Chicken

I have to admit that I used this recipe because I already had all the ingredients in the pantry.  If you’re like me, you eat a lot of chicken, so I’m always looking for new ways to turn this staple into something new and exciting.  Well, as exciting as Chicken can be.

Ingredients:

• ¼ Cup Apricot Jam
• ¼ Teaspoon Red-Pepper Flakes
• 4 boneless, skinless Chicken Breasts
• Salt and Pepper to taste

Source: www.marthastewart.com

Preparation:

            Preheat your oven to the broil setting.  Set one of you oven racks 4 inches from the heat.  In a small bowl, stir together the Jam and the Red Pepper Flakes; set the glaze aside.

            Place the Chicken Breasts on an aluminum foil lined baking sheet and season with Salt and Pepper.   

            Broil the Chicken 5 -6 minutes, when the Chicken becomes opaque.

            Brush the Chicken with the Apricot-Pepper Glaze and return to the oven to broil for another 4-5 minutes.  An instant read thermometer inserted into the thickest part of the breasts should read 165 degrees.

            This recipe is so simple, but packs a lot of flavor.  I was worried that broiling the Chicken would make it tough, but I have never been more wrong.  This might have been the juiciest Chicken I have ever prepared.  Pair it with your favorite side dish and you’ve got a meal to please even the pickiest eaters!

Jenn's Chicken Parmesano Supreme and Classic Asparagus Saute

Jenn’s Chicken Parmesano Supreme

I love the idea of taking a traditional recipe and tweaking it just a little to give a jaded meal a new, interesting kick.  I found this recipe online and just had to try it.  I was not disappointed and you won’t be either…

Ingredients:

• 4 skinless, boneless Chicken Breasts – lightly pounded to an even thickness
• 3 Tablespoons all-purpose Flour
• 1 Egg, beaten
• 1 Cup of Breadcrumbs
• ¼ Cup Vegetable Oil
• 1 ½ Cups Spaghetti Sauce*
• 4 Tablespoons Caesar Salad Dressing
• 1 Cup shredded Mozzarella Cheese*
• ½ grated Parmesan Cheese
• Salt and Pepper to taste

Source: www.allrecipes.com

* I used a little more Spaghetti Sauce, probably closer to 2 Cups.  I also upped the amount of Mozzarella Cheese to 2 Cups.

Preparation:

            First preheat your oven to 375 degrees.  Season the Chicken with Salt and Pepper.  Dredge each piece of Chicken in the Flour, and then dip in the beaten Egg, and lastly coat with the Breadcrumbs.  Make sure each piece is evenly and thoroughly coated.

            Heat the Vegetable Oil in a large skillet over medium-high heat.  Cook the Chicken about 3-5 minutes, until it’s no longer pink on the inside. Remove from heat.

            Pour half of the Spaghetti Sauce in a glass baking dish.  Lay the Chicken pieces on the sauce.  Add the remaining Sauce over all the Chicken pieces.  Spread one Tablespoon of the Caesar Dressing to each Chicken piece.  Sprinkle the entire dish with the Parmesan and Mozzarella cheeses.

            Bake the dish for approximately 15 minutes, until heated through and the cheese is melted.

            This dish is hearty, filling and the Caesar dressing gives it a delicious added dimension.  I served this with spaghetti and loved every minute of it!

Classic Asparagus Saute

Ingredients:

• 1 bunch fresh Asparagus – about 1 Pound
• 3 Tablespoons Olive Oil
• 1 Tablespoon minced Garlic
• 3 Tablespoons Parmesan
• Salt and Pepper to taste

Source: www.allrecipes.com

Preparation:

            First, rinse the Asparagus and pat dry.  Cut off the rough ends.  Next heat the Olive Oil in a skillet over medium-high heat.  Add the minced Garlic and the Asparagus.  Cook for 10 minutes, stirring occasionally.

            Remove from the heat and sprinkle the spears with Parmesan and Salt and Pepper before serving.  Simple, classic and oh-so-yummy!!

Saucy Pepper Steak Stir Fry

This recipe caught my attention because it combines a lot of ingredients I love and its super simple.  Plus I just love beef.  If you’re more of a chicken person, that’s great, but I absolutely adore cow and this quick recipe was my fix for a scattered weekday evening.

Ingredients:

• 1 Green Bell Pepper, cut into strips
• 1 Red Bell Pepper, cut into strips
• 1 Yellow Bell Pepper, cut into strips
• 1 small White Onion, cut into strips
• 2 Cloves Garlic, minced
• ½ Teaspoon Black Pepper
• 3 Tablespoons Soy Sauce
• ½ Cup BBQ Sauce
• 2 Cups cooked Brown Rice
• 1 Pound Beef Sirloin Steak, trimmed and cut into strips

Source: www.KraftFoods.com

Preparation:

            Spray a large, nonstick skillet with cooking spray and heat over medium-high heat.  Add the Bell Pepper and Onion strips.  Cook, stirring occasionally for 6 to 8 minutes until the veggies are tender crisp.  Transfer them to a bowl and keep warm.

            Add the Sirloin, Garlic and Pepper to the same skillet; cook and stir about 3 minutes.  Next add the Soy Sauce and cook 1 minute until the meat is cooked through.  Add the BBQ sauce and cook until heated through.  Add back in the veggies and toss to coat.

Use the rice to make the perfect bed and spoon the meat, veggie mixture over top.  And you're done.  Quick, simple and absolutely delicious!

The Much Requested Zuppa Tuscana

This is hands down my most favorite soup ever and yes I do mean ever!  It may be pessimistic to say, but I do not believe I will ever have any other soup that will make me smile wider than this one.  I’ve tried several variations of this beloved Olive Garden soup, but I feel this is the best and probably the closest approximation to the original recipe.  I guarantee one spoonful and you’ll thank me!

Ingredients:

• 1 Pound Ground Italian Sausage
• 1 ½ Teaspoon Crushed Red Pepper Flakes
• 1 Large White Onion, diced
• 4 Tablespoons Bacon Pieces
• 2 Teaspoons Garlic, finely minced or pressed
• 10 Cups of Water
• 5 Chicken Bouillon Cubes*
• 1 Cup Heavy Cream
• 3 Large Russet Potatoes, diced
• ¼ - ½ Bunch of Kale, torn into smaller pieces (about 1-2 inches)

Source: www.tuscanrecipes.com  - Thank you Lourdes Flores!

Preparations:

            In a large pot, sauté the Sausage and Crushed Red Pepper.  Once cooked, drain the excess the fat, remove to a plate and refrigerate while you prepare the other ingredients.  

            In the same large pot, sauté the Onions, Bacon, and Garlic for about 15 minutes – just until the Onions are soft.

            Mix together the Chicken Bouillon and Water.  *I prefer to use a bouillon paste, specifically “Better than Bouillon.”  They make several different kinds, beef, chicken etc.  I liken it to liquid gold and highly recommend you try it.  I think it gives a much richer, robust flavor overall.  If you do decide to go this route – I usually heat 2 cups of water to boiling in the microwave and add 2 Tablespoons of the Better than Bouillon to the hot water and stir to combine.

            Add the Water and Bouillon to the pot with the Onions, Bacon and Garlic.  Bring this to a boil and add the Potatoes.  Cook until soft, just about ½ an hour.

Once cooked, add the Heavy Cream to the pot and cook until thoroughly heated.  Now add back in the Sausage and stir to combine. Add the Kale just before serving and stir.

If you don’t fall in love with this soup and offer homage to the soup Gods, just stop reading this blog now.  There will be nothing else that I can offer you and that just makes me sad, sad, sad.  But then I think about this soup and I’m over it!

Meatloaf My Way and Dilled Carrots

Meatloaf My Way

I’m a total sucker for Meatloaf.  It has so many things that I truly adore, beef, vegetables and dare I say - ketchup!  It’s the perfect family meal ready in under an hour.

Ingredients:

                                    

1 Pound ground Beef

2 Garlic Cloves, minced *I usually do 3-4

1 Large Egg

¼ Cup Dried Breadcrumbs

2 Celery Stalks, diced

½ large White Onion, diced

7-8 Baby Carrots, diced

Worcestershire Sauce to taste (I generally use about 1 ½ Tablespoons)

Salt and Pepper to taste

Ketchup

Preparation:

            First preheat your oven to 350 degrees.  Combine all the ingredients in a large bowl and blend together.  Just like with meatballs, the best tools you have are your hands - God gave ‘em to you, so use ‘em!  I used to just take a Pyrex dish and shape my meatloaf, but on a recent goodwill trip I found the cutest ceramic bread pan for a super low price and I must say, it was worth every penny!!

            Either way you choose, place the assembled Loaf into the oven and bake for 30 minutes.  After that add the Ketchup and bake for another 10-15 minutes.  Don’t stray too far – if your Ketchup begins to burn, tent the Loaf with foil.

            Can you say heaven on a plate?  Plus, I think meatloaf tastes even better the next day.  This truly is the ultimate comfort food.

Dilled Carrots

My mouth waters just at the mere mention of these carrots!  4 ingredients and you’ve got a perfect compliment to any meal.

Ingredients:

• 1 Pound Baby Carrots, chopped
• 1 Tablespoon Dill
• 3 Tablespoons Butter
• Salt to taste

Preparation:

            Add water to you steamer pan and heat until boiling.  Place the chopped Carrots in the steamer and cover.  Cook them until tender, about 10-12 minutes.  

            Next Drain the water out of the pan and add the Carrots and the Butter to it.  Cook for 1-2 more minutes, until all the Butter is melted.  Lastly add the Dill and Salt.

            That’s it.  They’re too good for words!

BBQ Chicken Bacon Pizza

I find there are very few “bad pizzas”, but one of my all time faves is BBQ Chicken Pizza.  I have not made my own pizza since a childhood birthday many, many years ago.  Essentially I just got tired of spending the money on frozen varieties or delivery.  So here’s my simple and wonderfully delicious recipe for BBQ Chix Pizza…

Ingredients:

• 1 ready-to-use Pizza Crust – 12 inches
• 2 Cups shredded Mozzarella Cheese
• 1-1 ½ Cups Rotisserie Chicken, shredded
• ¼-½ Cup BBQ Sauce
• ½ Red Onion, sliced
• 2-4 Tablespoons Bacon Bits

Source: Modified from KraftFoods.com

Preparation:

            To start, preheat your oven to 450 degrees.  Place your Pizza Crust on a baking sheet and spread the BBQ sauce all over (personally, I used closed to ½ Cup) and cover with 1 Cup of the Mozzarella.  **My Pizza Crust called for Olive Oil to be spread down first - just follow your package directions!  Next spread the Rotisserie Chicken, add the Bacon Bits.

            Lastly, add the Red Onion and add the remaining Cup of Mozzarella.

            Bake 10 to 12 minutes, just until the Cheese is melted and the Crust is golden brown.  Let stand for 5 minutes before cutting and serving.

            It’s pizza at a fraction of the cost and it’s ready to eat in less time than it takes to place and receive a delivery pizza!  Doubly satisfying, plus you can add, substitute, or remove any ingredients you want!!

Creamy Cauliflower and Chorizo Soup

I adore soups.  I bow down to these one pot meals that practically beg for garlic bread.  How can you resist?  This recipe piqued my interest because it calls for Cauliflower.  I’m not sure I’ve ever had a soup that included this veggie as the headliner.  It is a dish I highly, highly recommend; you won’t be disappointed!

Ingredients:

2 Tablespoons Extra Virgin Olive Oil

10 ounces Chorizo* or Andouille Sausage

1 Medium Onion, sliced (about 1 cup)

1 Medium Head of Cauliflower (about 2 pounds)

1 Small Yukon Gold Potato (about 4 ounces)

4 Cups Chicken Broth or Stock

1 Bunch Mustard Greens, Kale, Spinach, or a mixture of the 3 – tough skins discarded, rinsed, dried, and thinly sliced**

3 Tablespoons fresh Lemon Juice***

Kosher Salt and fresh Ground Pepper

Paprika, preferably smoked, for garnish

My deviations:

• *I used 15 Ounces Chorizo, mainly because that’s the package size I could find
• ** I chose to use Spinach
• *** I substituted the Lemon Juice with 1 Cup of Heavy Cream….yummmm

 I got quite a kick out of the company name!

Preparation:

            Heat the Olive Oil in a large skillet over high heat.  Reduce the heat to medium and add the Chorizo, stirring occasionally until lightly browned, about 5 minutes.  Transfer the Chorizo with a slotted spoon to a plate and set aside.

            Next add the Onion to the skillet and cook, stirring occasionally until softened, another 5 minutes.

            In the meanwhile, cut 2 Cups of small Cauliflower florets and chop the rest of the Cauliflower head.  Peel and thinly slice the Yukon Potato.  Once the Onion has softened, add the Chicken Broth/Stock, the chopped Cauliflower and the Potato to the skillet; bringing the mixture to a boil over high heat.  Reduce the heat to low and simmer for another 5 minutes or until both the Cauliflower and Potato are very tender.  Transfer the mixture to a blender in 3 or 4 small batches and puree until very smooth. * Don’t forget that hot liquids expand very, very readily, so do NOT overfill your blender!!

            Measure the pureed batches back into the skillet and add water, if necessary to make 7 Cups.  Stir in the reserved Cauliflower florets and simmer for 4 minutes until almost tender.  If you chose Mustard Greens or Kale, add to the soup with the florets.  When the florets are just tender, stir back in the Chorizo and Lemon juice and add Salt and/or Pepper to taste.  If using Spinach, add it to the skillet when you add the Chorizo and Lemon Juice.  Ladle the soup into bowls and sprinkle with Paprika as garnish.

I cannot say enough about this soup.  It’s warm, hearty, has a little kick and is very filling.  Add to that it heats and even freezes well.  Talk about getting your meat, potatoes, and veggies all in one bowl.  This truly is a balanced meal in the making.  One that I hope you and your family will enjoy again and again!!

Beef Tenderloin and Hash Brown Casserole

I have only prepared Beef Tenderloin one way, so I was very interested in trying new recipes.  This is one of them.  Obviously Beef Tenderloin is not an everyday meal, but should you chose, this is a very delicious meal!  I also found also found a very tempting recipe for a hash brown casserole that I decided to include and Aquaman was very happy that I did.

Ingredients for the Tenderloin:

• 1 Whole 4-5 Pound Tenderloin
• 4 Tablespoons Salted Butter
• 1/3 Cups Whole Peppercorns
• Lawry’s Seasoned Slat
• Lemon Pepper Seasoning
• Olive Oil

Source: The Pioneer Woman

Preparation:

            First preheat the oven to 475 degrees.  Next rinse and trim the meat well.  Please don’t remove all the fat, remember it imparts a lot of flavoring! 

            Nest sprinkle the meat with Lawry’s, don’t be afraid to be generous.  Rub the seasoning into the Beef with your fingers.  Now sprinkle both sides of the Beef with the Lemon Pepper Seasoning.  

            Place the Peppercorns in a Ziploc bag and crush using a mallet or heavy can, set aside.  Now heat some Olive Oil in a large, heavy skillet.  Once the Oil begins to smoke, place the tenderloin in the skillet and sear it on all sides.  While doing so, add a couple of tablespoons of Butter to the skillet to give the meat a gorgeous butter infusion before going into the oven.

            Now place the tenderloin into the oven in an oven pan with a rack.  Sprinkle the crushed Peppercorns all over the meat and press them in.   

Place several more tablespoons of Butter all over the Beef.  Cook the Beef for 15-20 minutes, until the internal temperature reaches 140 degrees.  Once removed from the oven, allow the Beef to rest before serving.  After slicing, use the accumulated juices of the oven pan as a sauce.

            This is so, so, so, good.  The best part it that it is a very literal translation.  You can use as much, or as little of the seasoning as you like.  It can be tailor made to you and yours!

                

Ingredients for the Hash Brown Casserole:

• 1 Can of Cream of Mushroom Soup
• 1 8 Ounce Container of Sour Cream
• ½ Cup of melted Butter
• 1 32 Ounce Bag of Has Browns
• 1 Onion, chopped
• 1 8 Ounce package of Cheddar Cheese, about 2 Cups
• ½ Cup crushed Corn Flakes
• Ground Black Pepper

Source: The Pioneer Woman

Preparation:

                 Start by heating your oven to 350 degrees.  Next stir the Soup, Sour Cream, Butter, Hash Browns, Onion, and Cheese in a large mixing bowl.  Sprinkle the mixture with Pepper and transfer to a shallow 3 quart baking dish.  Sprinkle the dish with the Corn Flakes.

                 Bake the casserole for 45 minutes until it’s hot and bubbly.  Aquaman absolutely loved it!

Mexi-Chicken Casserole

I love casseroles.  They minimize dishes and are great freezer-ready meals for the busiest of us!  This recipe intrigued me for many reasons.  The first and most prominent, it called for “canned” chicken.  I must admit I have never used canned chicken and to the best of my knowledge have never tried it.  While on the one hand I feel that it is the easy-way out, I promised myself that I would try all avenues and this is one path I have never traveled.  I was also interested in the juxtaposition of Mexican flavors and the sweetness of the pie crusts.  So away we go…

 Canned Chicken - the other White Meat

Ingredients:

• 1 16 Ounce jar of Salsa
• 1 can of Cream of Chicken Soup
• 1 Cup Sour Cream
• 2 Cups shredded Cheddar Cheese
• 2 12 Ounce packages of frozen, whole kernel Corn*
• 2 12.5 Ounce cans of Swanson’s premium white chunk Chicken, drained
• 1 15 Ounce can Black Beans, rinsed and drained
• 1 Package about 14 ounces) refrigerated Pie Crusts, at room temperature

Source: Campbell’s Kitchen

My deviations:

*I only used one package of Corn, and substituted one whole white Onion for the other bag.

Preparation:

            Start by pre-heating your oven to 400 degrees.  Next stir the Salsa, Cheese, Corn, Chicken, and Beans in a large bowl.  Transfer the mixture to a 3 quart baking dish. 

            Now unfold the Pie Crusts onto a lightly floured surface.  Lay the Crusts side-by-side, with an overlap of about 3 inches at the center.  Press the seam to seal them.  Next roll the Crusts into a 14x10 inch rectangle.  Place the Crust over the baking dish and trim any excess crust.  Press the Crust to the rim of the baking dish to seal it and finish by cutting several slits on the Crust.

 So mine's not the prettiest  :)

            Bake the casserole for 40 minutes, until the Crust is golden brown.

And the final result -  delicious.  I was more than impressed with this dish.  I loved the simplicity of the recipe and it froze quite well.   Try this and you will not be disappointed!!

Beef and Mushroom Stew

Have I told you how much I love beef?  Yes?  Well I’m gonna do it again, just in case you’ve forgotten.  I LOVE beef.  This is a gorgeous recipe and it tastes heavenly too!  I am continuing down my path to finding a new love for mushrooms and in this dish I believe I’ve found my nirvana.

Ingredients:

• 2 Pounds Sirloin, cut into cubes
• 4 Tablespoons Flour
• 4 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 3 Large Shallots, minced (the original recipe called for only 2)
• 4-5 Cloves of Garlic (the original recipe called for 3, but I bumped that # up)
• 8 Ounces Cremini or White Button Mushrooms, I recommend at least halving them
• ½ Cup Red Wine
• ½ Can Beef Consomme
• 2 Sprigs fresh Thyme
• Salt and Pepper to taste
• Pasta, cooked and drained

Source: www.thepioneerwoman.com

Preparation:

            First add 2 Tablespoons of Flour to the Sirloin cubes and toss to coat.  Next melt the Butter and Olive Oil in a large pot or skillet.  Add the meat in batches and sear, removing them to a plate when browned.  Now add the Shallots and Garlic to the skillet and sauté for 2 minutes over medium-low heat.  Add the mushrooms and cook for a further 2 minutes. 

            Add the Consomme and Wine and ½ can of Water using the Consomme can.  Add Salt and Pepper and taste, adding more if necessary.  Bring the mixture to a boil and add back the Sirloin cubes.  Reduce the skillet heat to low and add the Thyme sprigs.

Cover the skillet and simmer for 30-45 minutes.  After cooking that amount of time, mix the remaining 2 Tablespoons of Flour with a little water and add it to the stew.  Stir and allow the stew to cook and thicken for another 10 minutes.  Remove the skillet from the heat and let the stew rest for 15-20 minutes before serving to allow the flavors to deepen.

OMG, I love this stew.  I can’t say one bad thing about it.  It is absolutely glorious.  I chose to serve mine with wide egg noodles and it was totally worth it.  Plus, this freezes and reheats quite well.  Do not miss out on this oh-so-yummy meal!

E-Dog's Buffalo Chicken Soup

I don’t typically get requests.  Aquaman is pretty much content to act as my recipe guinea pig – something I am eternally grateful for.  So I was a little nervous, but mostly honored when Aquaman’s brother, know known as E-Dog, called and asked that I make him Buffalo Chicken Soup.  Soup, what?!?  I mean, I’m sure a lot of us have had the dip, but not the soup.  Okay, okay, this being my first request I was super excited, the only down side, I’m no expert in Buffalo Chicken.  I love wings, but I don’t believe I’ve ever had a Buffalo Chicken Sandwich. 

So where to begin?  Well, my co-worker, Mrs. F, and I looked at several recipes – I had no idea there were other crazy people that had already attempted this soup, goes to show what I know!  We got some really good ideas, but I decided I didn’t want to follow just one recipe, rather combine the best from all of them.  So here’s my take on Buffalo Chicken Soup…

Ingredients:

• 1 large Onion, chopped
• 2 large Carrots, chopped,
• 3 Celery Stalks, chopped
• 3 small Red Potatoes, scrubbed and cubed
• ¼ Cup Butter
• ¼ Cup Flour
• 2 ½ Cups Chicken Broth
• 2 ½ Cups Milk
• 2 Cups Shredded Rotisserie Chicken
• ½ Cup Frank’s Buffalo Wing Sauce
• 2 Ounces Velveeta Cheese, cubed
• 2 Ounces Cream Cheese
• ½ Packet Hidden Valley Ranch Seasoning
• ½ Teaspoon Cayenne
• ½ Teaspoon Celery Salt
• ½ Teaspoon Garlic Salt

Preparation:

            First, bring a small pot of salted water to boil and add the Potatoes to it.  Cook them until just about fork tender, drain and set aside.

            Go ahead and mix the 2 ounces of cream cheese with ½ of the Ranch Seasoning packet and set aside for later.

            Next, in a large skillet sauté the Onion, Carrots, and Celery with the butter until soft.   

                 Now stir in the Flour and stir to create your roux.  Once mixed thoroughly, add the Milk and Chicken Broth.  Stir to combine.  Add the Velveeta, Cream Cheese, Potatoes, Rotisserie Chicken, Cayenne, Celery Salt, Garlic Salt and Wing Sauce.   Why Rotisserie Chicken?  One part of me loves the convenience of it, while the other loves the texture and juiciness!

                Bring to a boil and then reduce to a simmer.  Continue to cook until everything is heated through and the Velveeta is melted, about 8-10 minutes.  Taste and adjust ingredients to your liking.

                I have to say, this turned out better than I would have thought.  Sometimes I surprise even myself!  It was warm, tangy and very hearty.  I just hope E-Dog likes it as much as Aquaman and I did!  In the future I think I might serve this with some celery sticks as garnish and if I'm feeling risky, maybe a swirl of ranch dressing on top!