Happy Thursday y'all! Almost through the week. It's been gross and rainy here most of the week, but at least it washed the pollen away!
This week's recipe is one of the Pioneer Woman's from Tasty Kitchen. I actually found it about 4 or 5 months ago and it is a quick, easy throw together meal that my husband approves. Here's the link on Tasty Kitchen.
Sorry, no pictures. Boring, I know. But Ree's will be better than mine anyway!
What you need:
* 8 boneless, skinless breasts
* Salt And Pepper, to taste
* 3 Tablespoons Olive Oil
* 1 Tablespoon Butter
* 1 can (28 Ounce) Diced Tomatoes
* 1 can (14 Ounces) Whole Tomatoes
* 2 Tablespoons (Heaping) Tomato Paste
* Fresh Herbs: Basil, Parsley, Sage, Rosemary
* 8 cloves Garlic
* 16 ounces, weight Pasta
* ½ cups White Wine (or Red Wine)
What you do:
Preheat oven to 400 degrees. Salt and pepper chicken legs.
Heat ovenproof skillet or dutch oven over medium-high heat. Add olive oil and butter. When oil/butter is hot, add chickento the pan. Using tongs, brown on all sides, about 2 minutes. Remove chicken from pan.
Pour in wine, scraping the bottom of the pan to loosen any bits. Cook for 1 minute. Pour in tomatoes with their juice and add tomato paste. Add salt and pepper to taste, stirring to combine. Bring sauce to a boil, then turn off heat. Add plenty of fresh herbs, 8 cloves of peeled (but whole) garlic, and the chicken. Put lid on pot and cook in the oven for 1 hour.
Remove pot from oven and allow it to sit on the counter with the lid on while you boil the pasta.
Cook the pasta to al dente, Drain and add to a large serving bowl.
Remove lid and check sauce. If it’s overly thin, remove the chicken from the pot and boil the sauce on the stovetop for 5 to 10 minutes. Check seasonings and adjust as needed.
To serve, pour sauce over cooked pasta, then arrange chicken pieces over the top. Sprinkle generously with fresh Parmesan and serve with crusty French bread.
It was really good y'all! A refreshing, light sauce.
Yep, you read that right. I'm finally getting another Tasty Kitchen post up. If I can manage my time better in 2011, you should get many more - I try to make one new recipe a week.
I put this soup in the crockpot and it was perfect when I got home from work. The house smelled great! I love using the crockpot - it's so easy and then my evenings are free to get my craft on:). Here's the link to the original recipe on Tasty Kitchen. I made some changes, so I posted my process and ingredients below.
What you need:
* 1 pound boneless, skinless chicken breast
* 16 ounces, weight Salsa
* 32 ounces low sodium Chicken Broth
* 16 ounces, weight Frozen Mixed Vegetables
* 1 Tablespoons Salt
* 2 Tablespoons Pepper
* 2 Tablespoons Red Pepper Flakes
* 1 Tablespoons Ancho Chili Pepper
* 2 Tablespoons Cumin
* 3 cans (15 Oz. Can) Black Beans, Drained
What to do:
Mix everything but the chicken together in the Crockpot. Stir. Place the chicken breasts on top. Cook on low for 8 hours. Shred chicken and stir. Serve with homemade tortilla chips.
Notes: I adjusted the salt levels from the original recipe. Of course, salt to taste, but I prefer thinks less salty!
Perfect soup for these cold winter days:) And made my husband happy because he loves black beans!
These Chimichangas are super delicious. Definitely a good addition to the recipe book. I did not take pictures, but there are good ones on Tasty Kitchen and the chef's blog. I left out the cheese of course, but I must say that they were still really good! Would make great party food if you made a mini version. I served with homemade tortilla chips.
Here's the recipe from Tasty Kitchen:
What you need:
* 1-½ cup Cooked Chicken, Chopped
* 1 teaspoon Cumin
* 1 teaspoon Dried Oregano, Crushed
* ½ teaspoons Chili Powder
* ¼ teaspoons Garlic Powder
* ½ teaspoons Kosher Salt (1/4 Tsp Table Salt)
* ¼ teaspoons Black Pepper
* 5 Scallions, Finely Chopped
* ½ cups Drained And Rinsed Black Beans
* 2 Tablespoons Chopped Cilantro Or Chopped Baby Spinach
* ¾ cups Salsa (salsa Verde Also Works Great)
* 8 ounces, weight Monterey Jack Cheese (shredded)
* 7 Taco-size Flour Tortillas (about 8-9")
* Vegetable Oil Or Olive Oil For Brushing
What to do:
Preheat oven to 400F. In a large bowl, combine the chicken, cumin, oregano, chili powder, garlic powder, salt, pepper, scallions, black beans, and cilantro. Add the salsa and cheese. Stir to combine. Taste for seasoning and adjust as needed.
Brush 4 tortillas on one side very lightly with water then place them in a stack on a clean kitchen towel. Wrap the towel around the tortillas. Microwave the tortillas for about 25 seconds. This heats the tortillas enough to make them pliable.
Remove one tortilla from the kitchen towel and rewrap the others to keep them warm.
Add 1/3 cup of the filling to the center of the tortilla. Wrap the chimichanga like you would a burrito. Fold the left and right sides of the tortilla up over the filling then roll it starting from the bottom to completely enclose the filling.
You should not roll the chimi too tightly or the tortilla will tear (or later burst during baking). Place the chimi seam-side down on a parchment-lined baking sheet. Repeat with the other tortillas – heating additional tortillas in the microwave when needed.
Brush the tops and sides of each chimi with some oil. Bake for 23 to 26 minutes or until the chimis are golden and crispy. Serve with additional salsa, sour cream, or pico de gallo.
Enjoy!
No picture for you today, but these chicken nuggets should definitely go on your menu list for this weekend. They are ummmm....dee-licious! Here's the recipe on Tasty Kitchen (she has a picture there!)
What you need:
* 2 whole Chicken Breasts
* 2 whole Egg Whites
* ½ cups Milk
* ½ cups All-purpose Flour
* ½ cups Finely Chopped Pecans (we used 3/4 cups pecans)
* ½ cups Breadcrumbs
* 1 teaspoon Seasoned Salt
* ½ teaspoons Black Pepper
* ½ teaspoons Onion Powder
* ½ teaspoons Hot Paprika
* 2 Tablespoons Cooking Oil
* 2 Tablespoons Unsalted Butter
How to do it:
Preheat oven to 375 degrees. Cut chicken into bite sized pieces, about 7-8 pieces per breast. In a bowl, beat egg whites with milk until well blended. Add chicken to egg mixture and set aside.
In a shallow dish, mix flour, pecans, breadcrumbs, seasoned salt, pepper, onion powder, and paprika. Dredge chicken in flour mixture. In a heavy skillet, heat oil and butter until sizzling. Place chicken pieces in the skillet and allow to brown lightly. Turn each piece over and place the skillet in the oven. Bake for 18 minutes.
*words from original post on Tasty Kitchen.
Hello my friends! This chicken caprese recipe is super easy and it passed the husband test:) I'm afraid I did not take any pictures, but this has to be the easiest recipe I have ever posted here on PCM. Here's the link to the original recipe on Tasty Kitchen.
What you Need:
* ¼ cups Olive Oil, Plus 2 Tablespoons, Divided
* 1 teaspoon Salt
* 4 teaspoons Ground Black Pepper
* 4 whole Skinless, Boneless Chicken Breasts
* 4 whole Roma Tomatoes--sliced
* 1 cup Bocconcini Cheese
* 4 Tablespoons Balsamic Vinegar
* ½ cups Fresh Basil, Cut Into Chiffonade
What to do:
1. In a large resealable bag, drizzle ¼ cup olive oil, salt and pepper over 4 boneless, skinless chicken breasts. Seal bag and mix the bag around to coat the chicken evenly.
2. On the barbecue or in a grill pan over medium heat, grill the chicken until cooked through (about 7 minutes per side).
3. To serve, place a cooked chicken breast(s) on a plate or platter, top each with the tomato slices, bocconcini (or slices of fresh mozzarella), drizzle the balsamic vinegar and the remaining 2 tablespoons olive oil and top with the fresh basil.
We did not use any cheese because CAT doesn't like it, and I think the recipe was just as good without it. The chicken was fabulous! Crispy, crusty, and favorful! This would make a great entertaining meal as well - easy to do and you could just put the ingredients out kind of like a taco bar. Enjoy!
(all ingredients and instructions from the original tasty kitchen post)
Good morning lovelies!
My camera is in the shop this week. Yes, the one I just got for Christmas. The lens won't open. Totally bummed. But Canon says I will have it back in a week's time and it will work like new. So I could not take pictures on my cuisine this week. Another bummer!
I did make one of the Pioneer Woman's recipes on Monday and lucky for ya'll, she takes pictures and gives instruction! I made her Cajun Chicken Pasta and, hmmmmm, loved it! The only thing I modified was the heavy cream and the sauce. (Are ya'll seeing a trend here? no cream, no cheese, etc. Blame in on CAT.) Because the sauce won't really thicken up without the cream, I only used 1/2 cup of chicken broth, 1/4 cup of milk, and 1/8 cup of wine. This was enough sauce to coat the noodles and give them a little flavor. And it passed CAT's test. He loved it as well!
Get the recipes and instructions here.
Up next week - Sauteed Scallops. yum.
