MEMES & LINK PARTIES – Page 172 – Chasing MY Life WHEREVER it Leads ME

Fire Day Friday: Easy Chicken Enchiladas

I had a great time at Kingsford University in Las Vegas two weekends ago. I learned a lot, got to meet old blog friends in real life, and met a bunch of new friends.

One of the things Chris Lilly stressed was “grill once, eat twice”. So last night I grilled an extra chicken to use for dinner tonight.

But I learned much from my fellow students too. On the last night six of us were having dinner at Mesa Grill and we talked about how recent changes to how Google searches and presents results for recipes. Previously, bloggers had a fair chance at showing up high in results for a specific recipe. But NOW if your recipe posts do not contain “metadata” or “microformatting”, they will NOT show up in Google recipe searches. Only the big sites like FoodNetwork, Allrecipes, Cooks, etc show up.

My new friend from last week, Meathead Goldwyn of AmazingRibs.com shared what he had found out about this in THIS POST. John Dawson of PatioDaddio shared THIS USEFUL WEB SITE that will let you enter a recipe and then generate the appropriate Google Recipe SEO friendly format. I tried it out tonight and here is the result.

Easy Chicken Enchiladas

Ingredients

1 ea
small onion, chopped
2 tsp
butter
3 cups
cooked chicken, shredded or chopped
2 ea
chipotle, seeded and diced
1/4 cup
cilantro, chopped
1 14.5 oz can
diced tomatoes
10 oz
Philadelphia Sante Fe Blend Cooking Creme
2 cups
baby spinach, chopped
2 cloves
garlic, minced
1 cup
cheese, shredded (I used 1/2 of smoked cheddar and monterey jack)
1/4 cup
half and half
10 ea
flour tortiallas (6″ size)

Cooking Directions

Preheat a saute pan and then melt the butter. Saute the onions for 5 minutes until tender.
In a large bowl mix together the chicken, chipotle, cilantro, spinach, tomatoes and garlic. Add 3/4 cup of the Philly Sante Fe blend Cooking Creme and 1/2 cup of the cheese. Top with the hot onions and let sit for a minute. Toss all of this together until well blended.
Spoon the mixture evenly among the tortillas, about 1/3 cup each. Roll up and place seam side down in a greased 13 x 9 casserole dish. We ended up having to use another small dish too.
Top with the rest of the cheese. Mix the rest of the Sante Fe Creme and the half & half. Spoon over the enchiladas.
Bake at 350f for 25 minutes.
Serve with Mexican rice and tortilla chips.

Ok, so I’m not crazy about the layout that it generates. So how do you choose between “how your recipes appear on your site” or “how your site appears on Google”, tough one, right? I guess we will be seeing a lot more tools to help us little guys compete with the big sites.

Are you planning to change how you post your recipes relative to the Google changes?

CHICKEN STROGANOFF ~ CLASSIC GOOD EATS

CHICKEN STROGANOFF
2-3 slices bacon, diced
2 large chicken breasts, cut into bite sized pieces
1 bunch green onions, sliced thin
1/4 teaspoon sea salt
1/4 teaspoon white pepper
1/4 teaspoon sweet Hungarian paprika
2 cloves garlic, minced
3/4 cup chicken broth
1/3+ cup sour cream
1 tablespoon flour
egg noodles

In a large skillet brown bacon. Remove from pan and drain on paper towels.
Add onions and garlic, saute for a few minutes.
Add Chicken pieces.
Saute’ 5-6 minutes, stirring frequently.
Add spices and blend well.
Add chicken broth and bring JUST to a boil.
Reduce heat, cover and simmer 10 minutes JUST until liquid is absorbed. Boil your noodles at this point.
In a small bowl whisk together the sour cream and flour.
Add sour cream mixture to chicken mixture along with the bacon pieces. Blend well and stir constantly for 2-3 minutes until heated through. Sauce will become creamier and thicken at this time.
Serve over hot noodles.

To make this meal quicker for a weeknight you can use rotisserie chicken and save time.

CHICKEN PASTA IN GARLIC CREAM SUN-DRIED TOMATO SAUCE

Hi, Tamy here filling in for our MIA Tuesday girl, Liz. I thought I’d bring you a quick and easy, yet flavorful pasta. While this sounds like a complicated recipe, it’s an easy and quick weeknight recipe when you use the rotisserie chicken. I buy rotisserie chickens often and when I get home from the store and they are relatively cool, I de-bone the chicken and portion out the pieces for week night recipes. I then take the remaining bones and skin and simmer for about an hour to create stock. I then freeze the stock in 2 cup portions for use in those same week night recipes. Tonight I had some asparagus that needed using so I tossed that in too.

Chicken Pasta in Garlic Cream Sun-Dried Tomato Sauce
1 pack vermicelli noodles or pasta of your choice
5 cloves garlic, minced
4 chicken breasts or 2 cups rotisserie chicken pieces
1 cup milk or heavy cream
2-3 cups chicken broth
2 tablespoons classico sun dried tomato pesto
1/2 large white Vidalia onion, diced
4 tablespoons butter
2-3 tablespoons flour
salt
pepper
olive oil
fresh grated Parmesan cheese

Boil pasta in large pot.
While pasta boiling preheat large deep skillet to medium low.
Cube chicken to bite size pieces if using raw chicken.
Melt 2 tablespoons butter and add chicken, salt and pepper to taste.
Cook until chicken is JUST done. Remove to a warm plate.
Add remaining butter.
When melted, add flour to center of pan, whisk until mixture turns golden in color, creating a roux.
Add in the first cup of chicken stock raising heat to medium high, stirring until sauce thickens. Sauce will be very thick.
Whisk in second cup of stock until desired consistency.
Taste sauce at this point and add in more salt and pepper to taste. Heavy pepper is good in this dish.
Add chicken pieces.
Add in sun dried tomato pesto, reduce heat to low and allow sauce to continue cooking and thickening.
At the very end add in your milk or cream starting with just half to begin with.
Drain pasta and add to sauce, coating pasta with chicken and cream sauce.
Top with Parmesan cheese and enjoy.
If sauce gets too thick it is better to add more stock then milk, as milk or cream will make the dish to rich and take away from the flavor. If your sauce is not thick enough turn up the heat and quickly whisk in more flour.

Save Room for Dessert…Cool & Creamy Pineapple Pie

This is one of those go-to summer dessert recipes, although we love it so much that it appears on the dessert table all during the year. We make it with mandarin oranges, bananas, strawberries, even mangoes. I always add nuts, but nuts are entirely optional. Whichever fruit you choose, you’ll definitely want to save room for dessert!

Cool & Creamy Pineapple Pie
8-oz softened cream cheese
14-oz can sweetened condensed milk
3 tablespoons lemon juice
1/2 teaspoon vanilla extract
20-oz can pineapple chunks in juice, drained
1-cup toasted & chopped pecans
Graham cracker crust

Beat cream cheese and sweetened condensed milk together until thick and creamy, about 3 minutes.
Add lemon juice; mix another 30 seconds.
Stir in vanilla, pineapple, and pecans; pour into graham cracker crust.
Chill overnight before serving.
Garnish with whipped cream and maraschino cherries, if desired.

Speedy Sweet and Sour Chicken ~ Simply Delicious Sunday

Speedy Sweet and Sour Chicken Recipe: from BetterRecipes.com
2 teaspoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
1 medium onion cut into 1/2-inch strips
1 red sweet pepper cut into 1/2-inch strips
1 Tablespoon cornstarch
1 (8 ounce) can pineapple chunks, drained, reserving juice
1/2 cup brown sugar
1 tablespoon reduced-sodium soy sauce
1/2 cup rice wine vinegar
1/2 cup tomato sauce
Rice or soba (buckwheat) noodles

Directions: Heat oil in a large non-stick skillet, add chicken, onion and pepper strips, and stir-fry about 5 minutes. Remove and keep warm. Mix cornstarch, pineapple juice, brown sugar, soy sauce, vinegar and tomato sauce in a small bowl; add to skillet. Reduce heat and simmer until sauce thickens. Add chicken mixture back to pan; add pineapple chunks and heat through. Serve over rice or soba noodles.

Here’s what you’ll need:

Slice up a medium onion.

Slice up a red bell pepper.

Cut up 2 chicken breasts into bite-sized pieces.

Measure out all of the rest of the ingredients and put them into a separate small bowl. Measure out 1 tablespoon of cornstarch.

Drain the juice of a can of pineapples into a bowl.

Add the brown sugar.

Soy Sauce.

Rice wine vinegar.

1/2 cup of tomato sauce.

Heat a wok or skillet until it is really hot.

Cover the bottom with 3-4T of olive oil and then throw in the chicken.

Add the peppers and onions with the chicken for about 5-6 minutes.

The chicken, onions and pepper were pulled out and the sauce mixture went in.

Cook the sauce mixture until it is thickened up a bit and then the chicken, onions and peppers go back in.

Finally, the pineapple chunks go into the wok and cook for 5-6 minutes.

**While all of this was going on, I also made some Uncle Ben’s rice according to the directions on the box.

Here’s what you’ll end up with:

This dish is pretty sweet so you may think about adding some type of pepper to spice it up a bit. Also, I think next time I will keep the rice and mixture separate until it is time to serve. You may want to let the sauce cook a little longer, too, to thicken up a bit but this dish was so good that these little things didn’t really matter a whole lot!

Overall, this has been the best stir fry or Chinese type food that I have tried. I think that I will make it again but I will definitely give it a little spicy kick.

Pudding Cake

Chocolate Cake~Banana Pudding…

Chocolate Cake~Chocolate Pudding…

I’m thinking of Lemon Cake~Lemon Pudding next…

One box of cake mix prepared per box instructions…
Two boxes of pudding mix prepared per box pie filling instructions…
Pour cake mix in glass pan…
Pour pudding mix in center of cake mix…
Heat oven to 350 and bake for 50 minutes…

Happy Eating…

SUNDAY BEST, CHURCH CLOTHES & the THEATRE

The last several months have been a little stressful for us with all the trips to the hospital, the invasive tests and surgery. Hubby has been a true prince throughout it ALL! When I went for the original test before the Big “C” diagnosis, the facility was an hour away and it was a routine test that was going to be followed up by a doctor at a later date so I went by myself. As with so many things in life, routine turned into something else. Halfway through the test I was introduced to a new doctor who observed the remainder of the test with a few technical requests to the technician and then he sat me down and proceeded to tell me I had cancer and that my care was being transferred to an oncologist. I had a mammogram scheduled for an hour later and had to sit and wait for that having heard the worst possible news I could have been given. I then had to drive an hour home and tell hubby the worst possible news I could. He took it like a trooper and has been my hero ever since, well even more so than he was before.

Since December 28th I have been a prisoner of my disease. The best positive advice I have given myself is the I AM NOT MY DISEASE and I will not quit living life. I still haven’t been released to “normal” life, but as long as someone else drives I can start to get out a bit more. So, hubby and I are reinstating a ‘date night’ into our life starting with tonight.

I loved getting out more than I will ever be able to describe. I just about live in flip flops, Levis and comfy t-shirts, but being able to get dressed up, put on some make up every now and then is awesome. My question is, what has happened to the world while I was away?

We drove to the theater district and parked. It was almost too easy. We chose a little romantic Italian restaurant for dinner ~ you know tablecloths and cloth napkins, quiet and subdued lighting type of place where we had a great meal, but sat just across from us was a father and daughter waiting for 3 others in their party. Daughter was hyper and all over the place, spilling drinks and let’s not forget her flashing roller shoes. Dad was loudly on his cell phone and ignoring the daughter ~ need I say more?

We then walked to the theater where we sat out front and waited a while, people watching. I was appalled by the people coming to the theater in ragged clothes that I wouldn’t be seen in weeding my garden or painting the house. Does no one take any pride in their appearance anymore? When the ushers are wearing tuxedos, doesn’t it seem only prudent that you should be wearing something nicer than holey jeans and t-shirts with inappropriate sayings on them?

These are just my observations, but personally I’m sick of casual grunge! Despite all this date night was a success and has be reinstated in our life to help give up perspective!

Fire Day Friday: Mustard Crusted Top Sirloin

All I have to say is… oh my god this was good!!

Ok.. I really do have more to say then that, but still… oh my god this was good!!!

I knew I had created something special when I overheard Chris in the other room, as I was taking pictures, exclaim: “Wow, the potatoes are really good.” 2 clicks of the camera later, I hear – “Oh, man, these green beans are good too.” 2 clicks of the camera later, I hear – “Oh my god the steak is amazing, and so tender! Mmmmmmmm!!!”

(YAY!!) I love hearing that!!! Nothing better then being patted on the back for something you created in the kitchen… or in this case… on the grill!! Honestly, the steak was so good, there was no need for any type of seasoning or sauce after it hit our plates. I didn’t get as great of a sear on the outside as I would have liked – a better sear would have gave me more of the crust I was looking for – but it was cooked perfectly otherwise!! And Chris was right, it was really tender and very flavorful!

Mustard Crusted Top Sirloin
Printable Recipe

Ingredients:
1 lb top sirloin steaks (I had one really big piece that I cut into two smaller pieces) (oh, and you can use any cut of beef, by the way)
3 Tablespoons Dijon mustard
1 Tablespoon olive oil
1 teaspoon lemon juice
1 Tablespoon freshly chopped rosemary
1 Tablespoon freshly chopped thyme
Salt and Pepper

Directions:

In a small bowl, mix together the Dijon, olive oil, lemon juice, rosemary, and thyme until well combined. Season both sides of the steak with salt and pepper. Slather the sauce over both sides of the meat and allow to marinate in the refrigerator for 4-6 hours.

Remove the steak from the refrigerator. Preheat the grill to 400-425 degrees. Place the steaks over the heat and grill about 4-8 minutes per side (depending on desired doneness). Remove from the grill and allow to stand for 4 minutes before cutting into it. Enjoy!

SUNDAY BEST, CHURCH CLOTHES & the THEATRE

These are just my observations, but personally I’m sick of casual grunge! Despite all this date night was a success and has be reinstated in our life to help give up perspective!

MEXICAN LASAGNA~HEALTHY MEALS

This is a huge piece of lasagna. Enormous. I’m totally full. This recipes makes a LOT of food. It’s a great recipe to freeze individual portions for quick lunches or dinners. Packed with protein, this cheesy, tasty sauce is full of flavor but isn’t spicy at all. You do need a big baking pan for this, I think that I used an 11 x 17 in. pan. You probably could split it and use 1 – 9 x 13 pan and 1 – 8 x 8 pan and just freeze one. I might just do that next time.

MEXICAN LASAGNA

1 pound ground turkey
1 onion, chopped
1 tablespoon minced garlic
1 red pepper, chopped
1 can of corn or frozen corn
1 (4 ounce) can diced green chili peppers
1 (10 ounce) can Rotel diced tomatoes with green chil peppers
1 (8 ounce) jar taco sauce
1 can diced tomatoes, drained
1 can refried beans
1 can black beans, drained and rinsed
1/2 cup sour cream
12 – 8 inch, whole wheat tortillas, toasted
1 cup shredded Colby Jack cheese

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, sauté the ground turkey for 5 minutes.
Add the onion, peppers and garlic, and sauté for 5 more minutes.
Drain any excess fat.
Mix in the tomatoes, green chile peppers, tomatoes with green chile peppers, taco sauce, corn, black beans and refried beans.
Stir mixture thoroughly, reduce heat to low, and let simmer for 20 to 30 minutes.
Spread a thin layer of the meat mixture in the bottom of a 11 x 17 pan.
Cover with a layer of 3 tortillas followed by more meat mixture, then 1/2 of the sour cream.
Repeat tortilla and meat layers, spreading sour cream on one more layer, until all the tortillas are used, topping off with a layer of meat mixture and cheese. I use 3 tortillas on each layer, 2 side by side and one cut in 1/2 spread over the open area.
Bake for 25 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Total calories = 3789
8 huge servings = 473 calories per serving
12 servings = 316 calories per serving

Spicy Sausage, Chicken, and Beans

Spicy Sausage, Chicken and Beans
adapted from Rachel Ray’s 30 Minute Meals
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3/4 pound bulk Italian hot sausage
3/4 pound, 1 package, andouille sausage, cut into 1-inch lengths on an angle
1 1/2 pounds boneless, skinless chicken thighs, cut into large chunks
Salt and freshly ground black pepper
1 large onion, quartered and thinly sliced
2 carrots, shredded
3 to 4 ribs celery from the heart, thinly sliced
1 fresh bay leaf
2 (15-ounce) cans white cannellini beans
5 to 6 fresh sage leaves, thinly sliced
1 cup dry white wine
2 cups chicken stock
1/2 loaf baguette
3 tablespoons butter, melted
A handful fresh parsley sprigs, left whole
3 to 4 sprigs fresh thyme, left whole

Directions: Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Crumble the Italian sausage into large pieces, add to Dutch oven and begin to brown, about 2 to 3 minutes. Add the andouille and crisp at edges, 2 to 3 minutes. Remove browned sausages to a paper towel lined plate and add chicken, season with salt and pepper. Lightly brown chicken a couple of minutes on each side then add veggies and bay leaf, add more salt and pepper and cook 7 to 8 minutes more to soften veggies. Add sausages back to the pan along with the beans and sage. Deglaze with wine and stir in the stock.

Turn broiler on and set rack in the middle of the oven.

Coarsely chop the bread in food processor into large crumbs, remove blade and toss with melted butter (it melts in 15 seconds in microwave) and the parsley, thyme, salt and pepper. Cover the sausage and chicken with bread and set in oven to brown 2 to 3 minutes. Serve directly from the pot. Keep an eye out for that bay leaf and sprigs!

Modifications:

-I used turkey kielbasa.
-I added 1/2 bag of frozen vegetables to it.
-I didn’t use any celery.
-I added 3 cloves of crushed garlic.
-I did not make the bread on top of the dish.

Here’s what you’ll need:

Grate 1 large carrot.

Cut up one onion.

Crush three cloves of garlic.

Pull the casing off of the sausage. Although it doesn’t say to do this in the recipe, I saw Rachel do this when watching this episode.

Cut up 2 chicken breasts into bite-sized pieces.

Put olive oil in a dutch oven and then cut up the sausage. Put the sausage in the pan to brown.

Once the sausage is browned, pull it out.

Put the chicken with garlic and onions in the pan.

Once the chicken had browned up some, add the carrots and 1/2 bag of frozen vegetables.

Add the thyme, salt, and pepper.

Chop up a handful of parsley.

Once the chicken is fully cooked and the vegetables are softened up, put the sausage back in.

Add 2 cans of garbanzo beans (drain first).

Put in the parsley.

Add about 1/4 cup of wine to deglaze the bottom (Optional). Then, add the chicken broth.

Since we really like beans I added a can of pinto beans.

Here’s what you’ll end up with:

Stuffed Flank Steak – Simple Saturday

Hi everyone! Martha here from Seaside Simplicity doing a quick fill in for Joanne today. This is one I posted just a week or two ago over at my blog. Since it’s the only blog worthy meal I’ve posted in awhile I thought I’d share it here too!

When the kids said “ugh, pizza again?” I knew it was time to get in the kitchen and cook a decent meal – true story, they really said that!

I wanted to make them something at least a little bit impressive, but it still had to be something fairly quick and easy. As I wandered through the grocery store I saw some beautiful stuffed flank steaks – a little over priced to buy them already made but simple enough to make myself at home and less expensive that way too.

Stuffed Flank Steak

Butterflied flank steak

Italian seasoning

Fresh spinach

Shredded mozzarella cheese

Lay out the flank steak (they will butterfly it for you at the meat department if you ask nicely 🙂 Sprinkle the steak with Italian seasonings, spread with a layer of mozzarella cheese and a layer of baby spinach, tuck ends, roll up and tie with kitchen twine about every inch or so. Slice between twine and lay steak pinwheels over a bed of spinach in a baking pan. Bake at 350 for about 20 minutes or until done to your liking. Give it a quick broil before removing from the oven to get all that cheesy goodness browned up just a bit. Remove and let rest for a few minutes.

Dinner is served!

This was so simple! I will definitely be making it again and probably often. I love that it can be made up ahead of time and just popped in the oven on those busy weeknights, and it’s definitely company worthy too!
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Stop by and visit me at Seaside Simplicity, I’m having a Mardi Gras party this weekend!

Category: MEMES & LINK PARTIES