Last night I made this house favourite.
Chicken breasts (boneless skinless)
Bread crumbs
Seasoning (garlic powder, salt & pepper)
Honey Garlic sauce (from VH)
Rice
Spray glass bakeware with cooking spray
Mix Breadcrumbs withe seasoning to taste in freezer bag
Rinse each chicken breast
Coat withe seasoned breadcrumbs shake & bake style
Place in glass bakeware and cook at 400 for 25 minutes (on convection if you have it)
Prepare rice.
At 20 or so minutes pour honey garlic sauce over chicken and bake remaining 5 minutes or until cooked thoroughly.
Serve over rice with extra sauce from the pan drizzled over top.
TIPS: This is also good frozen and reheated without the rice.
RESULTS: A family favorite as always.
Tuesday, April 26, 2011
Slow Cooker Honey-Lemon Chicken with Potatoes
Last week I made this. It was a Racheal Ray recipe slightly revised.
http://www.rachaelrayshow.com/food/recipes/slow-cooker-meal-honey-lemon-chicken-potatoes/
Ingredients
2 tablespoons Olive oil (original recipe calls for EVOO)
Large package (about 5) Chicken breasts (original recipe is for 8 bone-in, skin-on chicken thighs)
Salt and ground black pepper
Cut up white potatoes (original recipe is for 1 1/2 pounds baby potatoes)
1 small onion, chopped
Equivlent of 2 to 3 cloves garlic the jar kind (recipe calls for finely chopped or grated)
Italian seasoning mix which included thyme (original recipe- 4 to 5 sprigs thyme, leaves picked and chopped)
1 lemons, thinly sliced (called for 2)
1/4 cup honey
3 cups of chicken stock (original recipe called for 1/4 cup chicken stock or water)
In a skillet, heat oil over medium-high heat. Season chicken with salt and pepper, and brown on both sides.
Scatter the potatoes, onion, garlic, thyme and lemon slices in the bowl of a crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add stock, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.
I omitted this last part but you can serve each portion topped with a combination of lemon zest, parsley, toasted nuts and balsamic drizzle.
TIPS: Served with extra "juice" from the crock pot on top. This would have been better with more lemon and using the small potatoes called for in the original recipe. I froze the leftovers in the sauce and it tasted great reheated.
RESULTS: Enjoyed by all.
http://www.rachaelrayshow.com/food/recipes/slow-cooker-meal-honey-lemon-chicken-potatoes/
Ingredients
2 tablespoons Olive oil (original recipe calls for EVOO)
Large package (about 5) Chicken breasts (original recipe is for 8 bone-in, skin-on chicken thighs)
Salt and ground black pepper
Cut up white potatoes (original recipe is for 1 1/2 pounds baby potatoes)
1 small onion, chopped
Equivlent of 2 to 3 cloves garlic the jar kind (recipe calls for finely chopped or grated)
Italian seasoning mix which included thyme (original recipe- 4 to 5 sprigs thyme, leaves picked and chopped)
1 lemons, thinly sliced (called for 2)
1/4 cup honey
3 cups of chicken stock (original recipe called for 1/4 cup chicken stock or water)
In a skillet, heat oil over medium-high heat. Season chicken with salt and pepper, and brown on both sides.
Scatter the potatoes, onion, garlic, thyme and lemon slices in the bowl of a crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add stock, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.
I omitted this last part but you can serve each portion topped with a combination of lemon zest, parsley, toasted nuts and balsamic drizzle.
TIPS: Served with extra "juice" from the crock pot on top. This would have been better with more lemon and using the small potatoes called for in the original recipe. I froze the leftovers in the sauce and it tasted great reheated.
RESULTS: Enjoyed by all.
Thursday, April 14, 2011
Chicken Quesadillas
Last night I did another quick and easy dinner. Chicken Quesadillas. They are also easy to customize for picky eaters.
Soft taco shells
Cooked chicken pieces (I used some leftover chicken that had been cooked in teriaki sauce for tacos)
Shredded Cheese
Veggies - Cucumber, Red Pepper & Tomato
Salsa (I used Salsa on the adult ones and pizza sauce on the kiddos)
Spread sauce on one side of taco shell. Add veggies, chicken and cheese and fold over.
Fry in a bit of cooking spray until lightly toasted. Cut in half or quarters and serve.
TIPS: Served with extra salsa/pizza sauce or sour cream. Make sure to let it cool a bit for kids as the fillings get very hot.
RESULTS: A success. Enjoyed by everyone.
Soft taco shells
Cooked chicken pieces (I used some leftover chicken that had been cooked in teriaki sauce for tacos)
Shredded Cheese
Veggies - Cucumber, Red Pepper & Tomato
Salsa (I used Salsa on the adult ones and pizza sauce on the kiddos)
Spread sauce on one side of taco shell. Add veggies, chicken and cheese and fold over.
Fry in a bit of cooking spray until lightly toasted. Cut in half or quarters and serve.
TIPS: Served with extra salsa/pizza sauce or sour cream. Make sure to let it cool a bit for kids as the fillings get very hot.
RESULTS: A success. Enjoyed by everyone.
Monday, April 11, 2011
Homemade Mac & Cheese
I made this one last week but didn't get the chance to type it up. I took the receipe from the kraft what's cooking magazine (link: http://www.kraftcanada.com/en/recipes/four-star-macaroni-cheese-bake-85593.aspx)
3 Tbsp. margarine
1/4 cup flour
2 cups milk
2 cups Old Cheddar Shredded Cheese, divided (I used about 3 cups of marble cheddar)
1/4 cup Parmesan Grated Cheese
3 cups cooked elbow macaroni
1/4 cup fresh bread crumbs
HEAT oven to 350°F.
MELT margarine in large saucepan on medium heat. Whisk in flour; cook 1 min., stirring constantly. Gradually stir in milk; cook and stir 3 to 5 min. or until thickened. Add 1-1/2 cups Cheddar and Parmesan; cook and stir 1 min. or until Cheddar is melted.
ADD macaroni; stir to evenly coat. Spoon into 1.5-L casserole dish sprayed with cooking spray. Top with remaining Cheddar and bread crumbs.
BAKE 20 min. or until lightly browned and heated through.
RESULTS: It was really good. I froze the leftovers for lunches and they heated up really well and I think might have been even better as leftovers.
3 Tbsp. margarine
1/4 cup flour
2 cups milk
2 cups Old Cheddar Shredded Cheese, divided (I used about 3 cups of marble cheddar)
1/4 cup Parmesan Grated Cheese
3 cups cooked elbow macaroni
1/4 cup fresh bread crumbs
HEAT oven to 350°F.
MELT margarine in large saucepan on medium heat. Whisk in flour; cook 1 min., stirring constantly. Gradually stir in milk; cook and stir 3 to 5 min. or until thickened. Add 1-1/2 cups Cheddar and Parmesan; cook and stir 1 min. or until Cheddar is melted.
ADD macaroni; stir to evenly coat. Spoon into 1.5-L casserole dish sprayed with cooking spray. Top with remaining Cheddar and bread crumbs.
BAKE 20 min. or until lightly browned and heated through.
RESULTS: It was really good. I froze the leftovers for lunches and they heated up really well and I think might have been even better as leftovers.
Stuffing Chicken
This is one of my favorite quick recipes.
Chicken breast
Bread crumbs
Seasoning - garlic, salt & pepper
Box of stuffing (I like the turkey kind with cranberries)
Margarine (for the stuffing)
Mix stuffing, water & margarine according to package directions in a square glass bake ware.
Let sit covered (I used a plate)while you prepare the chicken.
Place bread crumbs and seasoning to taste in a large freezer bag.
Rinse chicken with water.
Place chicken in freezer bag and shake.
Place chicken on top of stuffing.
Bake on convection at 375 for about 25 minutes.
TIPS: I usually make the stuffing in the microwave first but this time I just mixed it without cooking it and it was a lot nicer (more moist). I sometimes do this chicken Italian style too - marinate in Italian dressing before coating in bread crumbs and add Italian seasoning to the breadcrumbs.
RESULTS: No leftovers. A success on the chicken. The kiddo wouldn't eat the stuffing which isn't unusual.
Chicken breast
Bread crumbs
Seasoning - garlic, salt & pepper
Box of stuffing (I like the turkey kind with cranberries)
Margarine (for the stuffing)
Mix stuffing, water & margarine according to package directions in a square glass bake ware.
Let sit covered (I used a plate)while you prepare the chicken.
Place bread crumbs and seasoning to taste in a large freezer bag.
Rinse chicken with water.
Place chicken in freezer bag and shake.
Place chicken on top of stuffing.
Bake on convection at 375 for about 25 minutes.
TIPS: I usually make the stuffing in the microwave first but this time I just mixed it without cooking it and it was a lot nicer (more moist). I sometimes do this chicken Italian style too - marinate in Italian dressing before coating in bread crumbs and add Italian seasoning to the breadcrumbs.
RESULTS: No leftovers. A success on the chicken. The kiddo wouldn't eat the stuffing which isn't unusual.
Thursday, April 7, 2011
Rosemary Chicken Breast
For dinner tonight I decided to try and break the husbands dislike of poultry in the crock pot. I decided to try cooking on high for a shorter period with the thought it might be a bit less dry. I roughly adapted a fellow bloggers recipe for Rosemary Chicken (original here: http://thesinglemomscookbook.blogspot.com/) to work for chicken breast in the crock pot.
3 Chicken Breast
Minced Garlic (in a jar)
Salt & Pepper
Rosemary
3 tbs Margarine (I didn't have butter)
Dried and placed chicken breast in crock pot. Sprinkled both sides with salt & pepper, rosemary and garlic. Put three heaping tablespoons of margarine in the middle and set in the crock pot on high for 2.5 hours.
TIPS: I would add some extra margerine next time to get extra gravy for the chicken.
RESULTS: Thumbs up. The Kido gobbled dinner up and asked for extra "gravy" for her chicken.
3 Chicken Breast
Minced Garlic (in a jar)
Salt & Pepper
Rosemary
3 tbs Margarine (I didn't have butter)
Dried and placed chicken breast in crock pot. Sprinkled both sides with salt & pepper, rosemary and garlic. Put three heaping tablespoons of margarine in the middle and set in the crock pot on high for 2.5 hours.
TIPS: I would add some extra margerine next time to get extra gravy for the chicken.
RESULTS: Thumbs up. The Kido gobbled dinner up and asked for extra "gravy" for her chicken.
Tuesday, April 5, 2011
Baked Cod
Tonight for dinner I roughly adapted this baked haddock recipe from AllRecipes.com
(http://allrecipes.com//Recipe/baked-haddock-2/Detail.aspx ).
3/4 cup milk
2 teaspoons salt (I used about 4 shakes of the salt shaker)
3/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon ground dried thyme (I used italian seasoning mix)
4 haddock fillets (used 1 package of frozen cod - about 8 pieces)
1/4 cup butter, melted (I used margerine)
1.Preheat oven to 500 degrees F (260 degrees C).
2.In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme. Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.
3.Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.
TIPS: I served it with steamed broccolli & pea pods. I also put cooking spray on the bottom of the dish.
RESULTS: Very yummy. The hubby and I loved it. The kido ate 3/4 of her piece then declared she was done because she doesn't like fish. I still call it a success as she ate most of her dinner.
(http://allrecipes.com//Recipe/baked-haddock-2/Detail.aspx ).
3/4 cup milk
2 teaspoons salt (I used about 4 shakes of the salt shaker)
3/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon ground dried thyme (I used italian seasoning mix)
4 haddock fillets (used 1 package of frozen cod - about 8 pieces)
1/4 cup butter, melted (I used margerine)
1.Preheat oven to 500 degrees F (260 degrees C).
2.In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme. Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.
3.Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.
TIPS: I served it with steamed broccolli & pea pods. I also put cooking spray on the bottom of the dish.
RESULTS: Very yummy. The hubby and I loved it. The kido ate 3/4 of her piece then declared she was done because she doesn't like fish. I still call it a success as she ate most of her dinner.
Friday, April 1, 2011
Mini Burgers & Fruit Kabobs
Tonight I went with something easy and took advantage yet again of BBQ season.
Beef paties (frozen from costco)
BBQ sauce
Burger buns
Cheese slices
Toppings
Strawberries
Catalope
The hubby BBQ's the burgers and basted with BBQ sauce and added the cheese slice about 30 seconds before they were done. I then dressed the burgers and cut the kido's into quarters (mini burgers). Served them with some mini carrots and strawberry & catalope (alternating) fruit kabobs.
RESULTS: A success. The kido ate 3 of the 4 quarters and had 3 fruit kabobs and carrots.
Beef paties (frozen from costco)
BBQ sauce
Burger buns
Cheese slices
Toppings
Strawberries
Catalope
The hubby BBQ's the burgers and basted with BBQ sauce and added the cheese slice about 30 seconds before they were done. I then dressed the burgers and cut the kido's into quarters (mini burgers). Served them with some mini carrots and strawberry & catalope (alternating) fruit kabobs.
RESULTS: A success. The kido ate 3 of the 4 quarters and had 3 fruit kabobs and carrots.
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