Category: MISC

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.

CREAM SOUP SUBSTITUTES

CREAM SOUP SUBSTITUTES

Do you hate buying canned soups for use in recipes? Do you want something healthier and less costly?  These recipes make perfect substitutes for 1 can of soup.

3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk or other liquid (as specified in variations)

  • Melt the butter in heavy saucepan. 
  • Blend in flour and salt. Cook until bubbly. 
  • Remove from heat and gradually stir or whisk in liquid. 
  • Return to heat and cook, constantly stirring until smooth and thickened.

VARIATIONS

  • Cream of chicken: Use 1/2 c. milk and 1/2 c. chicken broth as the liquid. Add 1/4 tsp. poultry seasoning or sage.
  • Cream of celery: Saute´ 1/2 c. chopped celery and 1 T. finely chopped onion in the margarine before adding flour. Use milk for liquid.
  • Cream of mushroom: Saute´1/4 c. finely chopped mushrooms and 1 T. finely chopped onion in margarine before adding flour. Use milk for liquid.
  • Tomato: Use tomato juice as liquid. Add a dash each of garlic salt, onion salt, basil, and oregano.
  • Cheddar cheese: Use milk for liquid. Stir into the finished sauce 1/2 c. shredded sharp cheddar cheese and 1/4 tsp. dry mustard.
  • Cream of shrimp: Drain the liquid from a small can of tiny shrimp into a measuring cup. Fill cup with milk to measure 1 cup of liquid. Add a dash of pepper, onion salt, curry powder, and paprika to the finished sauce, and stir in the shrimp.

STUFFED PAN SEARED CHICKEN BREASTS with CHILI GARLIC CARROTS

When I went grocery shopping this week, Philadelphia cream cheese had a special going.  By buying my orange juice I received one of their new cooking creams free to try.  So, try we did and it’s 2 thumbs up around here!

STUFFED PAN SEARED CHICKEN BREASTS with CHILI GARLIC CARROTS
4 chicken breasts,
4 green onions, sliced thin
2 cups halved baby carrots
2 cloves garlic, finely minced
1 tablespoon chili powder
1 tablespoon sugar
2 tablespoons herbs de provence
1 small can chopped green chiles, drained
1/2 cup goat cheese
1/4 cup Philadelphia Cream Cheese Garlic Sauce
Juice of 1 lemon
2 + 2 tablespoons butter
sea salt and white pepper

  • Carefully slice open a pocket area of each chicken breast.
  • Combine sugar, chili powder and herbs de provence in a mortar and grind fine with pestle.
  • In a small food processor combine green chiles and goat cheese until well blended. Add 1/2 of herb mix and blend again.
  • In a small skillet melt 2 tablespoons butter over medium high heat.  Add onions and garlic, sauteing until soft.  Add carrots and saute until tender.
  • Add remaining spice mixture to carrots while sauteing.
  • In a medium skillet melt the other 2 tablespoons of butter over medium high heat.
  • Fill the pocket in chicken breast with the green chili mixture.  Add to skillet.  Salt and pepper chicken generously.  Cook until cooked through and browned on both sides.
  • Pour lemon juice over the chicken and simmer a few minutes.
  • Stir cream cheese sauce into the carrots.
  • Plate chicken breasts.
  • Add carrots to chicken pan and blend sauces together.
  • Serve immediately.

    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…

    CHICKEN SALAD STUFFED AVOCADO with LEMON GARLIC VINAIGRETTE

    CHICKEN SALAD STUFFED AVOCADO with LEMON GARLIC VINAIGRETTE
    2 cups chopped rotisserie chicken
    4 green onions, sliced thin
    1 stalk celery, minced
    2 cloves garlic, minced
    Juice of 1 lemon
    1 tablespoon blood orange vinegar*
    1 tablespoon canola oil
    1 tablespoon sugar
    salt and pepper to taste
    1 avocado or tomato per person

    • Combine chicken and celery in mixing bowl.  
    • Salt and pepper generously.
    • In a small food processor blend garlic, green onions, lemon juice, vinegar, oil and sugar until well mixed.
    • Pour vinegar mix into mixing bowl and toss well.
    • If using tomatoes carve out centers with sharp knife.  Slice insides onto plate.  Salt and pepper generously.
    • If using avocados carefully scoop out of shell with a large spoon and arrange on plate with tomato slices.  Salt and pepper generously.
    • Fill centers with chicken salad.
    • Serve with garlic toast points.

    *or flavor of your choice

    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!