Caramelized Onion BBQ Chicken Sandwiches

 

We've had some crazy weather around here. A week or two ago there were icicles hanging from our swingset, which has never happened before. Today we have a forecast of 70 and lots of time spent in the backyard. This morning we've been busy making Girl Scout Thin Mint Mini Cheesecakes and that's probably all the time I'm going to spend in the kitchen. Fortunately I have a quick and easy plan for dinner- caramelized onion BBQ chicken sandwiches. When I was pregnant with Baby Strawberry I wanted caramelized onions ALL THE TIME. That and chocolate chip cookies, but those don't make a very good/healthy dinner. These sandwiches fill that need and are hearty enough for a cold day, in case that's what you're having right now. They're also quick and flexible, in case you're having such great weather that there's not time to make something fancy.

You can dress up or down these sandwiches as much as you like. Depending on the time, I use rotisserie chicken or chicken I've roasted myself. Buns from the deli, or homemade, if you're feeling ambitious. I slice up the onions and saute them over medium low heat while I prep the rest of my ingredients. It takes no time and tastes SO good. I know it's not really a fancy recipe, but more of a suggestion for a yummy dinner (that will leave you time to bake up something really great!)

I'll be back next with Thin Mint Mini Cheesecakes- the perfect treat to dress up those delicious cookies that those rotten, adorable girl scouts are bringing around trying to ruin everyone's new years resolutions (we're still thinking about those, right? Maybe?)

Caramelized Onion BBQ Chicken Sandwiches
from Anne Strawberry

2 cups shredded chicken
1 onion, halved and thinly sliced
2 tablespoon olive oil
4 slices your favorite cheese (I prefer pepperjack)
1 cup of greens- spinach, romaine, etc, washed and dried
1/4 cup your favorite bbq sauce  (homemade recipe below if you're feeling ambitious)

Saute the onions over medium low heat with olive oil until browned and delicious. Stir frequently. Assemble sandwiches with bbq sauce, meat, greens, any other veggies, cheese, and onions. Enjoy!

Homemade Barbeque Sauce
from Anne Strawberry
1 C. Ketchup (spring for the Heinz... you know it's the best!)
1/3 C. Brown Sugar
1/4 C. Soy Sauce
2 T. Worchestershire Sauce
1 T. Chili Powder
1 t. Sriracha hot sauce
2 T. Dijon Mustard (use more if you like a really mustardy sauce... but it's strong!)
1 T. Tomato Paste (I like the kind in the tube you can store in the fridge)
1 T. Garlic Powder
Dash of Ginger
Dash of Cumin

Whisk all ingredients into a bowl and refridgerate. Serve with BBQ chicken. If desired, baste meat with sauce in the last few minutes of cooking so the sugar doesn't burn. Be sure to throw out the extra sauce after basting (or cook it up) so it's not contaminated from the raw chicken.

Meeting the Pioneer Woman (and her Chicken Pot Pie)

Last week my mom and I went to see the Pioneer Woman at her Phoenix book signing. I couldn't believe how many people were crammed into the little book store! Fortunately, we found a seat and enjoyed chatting with some great people while we waited. When she came out the room erupted in applause and that kept happening all night! My daughter was pretty scared by the noise but she must have enjoyed Ree, because she didn't cry once and was cute and smiley and even met her sister, Missy.

Ree answered some fun questions. My favorite came from a little girl who asked, "Do you have elephants?" Ree just said, "No Honey, but I think I need them!" Then someone asked if she minded that everyone was in love with husband. She didn't. Someone else asked how she keeps in such great shape with all the butter in her recipes, she just laughed and said she works at it like the rest of us (I thought in my head, portion control, and working a ranch, come on!) She was really funny and down to earth. After she finished answering questions they called up the A group for signing and said those with little kids could come up too so they could get to bed. I booked it to the front and was the third in line. I thought that was really sweet of her. I was in group L on my ticket and there were 30 for each letter!

(pic from PW- see me there, just barely?)

So now I'm sure you're wondering about my really high quality pictures. I didn't want to bring my big camera since I had my baby strawberry to carry and wanted to pack light. So I meant to ask my mom to bring her purse camera but forgot in all the stress (newborns always want to eat at the most inconvenient times) and so all I had was my cell phone. When Ree was signing my book, I asked the girl behind me to take our picture and it didn't work. By the time I realized it was too late and I was so disappointed. My mom told me to go ask Missy, her sister, if she would take another so I did. Missy held my little cutie and it all worked out.

Ree was really sweet while she signed my book. She asked how old my baby was (seven weeks I said, and this is her first big thing- she hasn't even been to Church yet!). Then she asked if she was my first. I told her about my little boy and she said, "Yeah, I can tell from the way you're holding her over your arm, you aren't too nervous." "I have to chase a toddler all day, I need all the hands I can get I told her!" I think she understood that.

So all in all, the signing was a lot of fun. We at great food at Wildflower Bread Co next door (Butternut Squash salad with Gorgonzola and a Cranberry Balsamic Vinaigrette and Potato soup), enjoyed listening to PW, and got some new material for our upcoming meals. I'll post them as we try them.

Check out her book on Amazon. I love having her great recipes at my finger tips and seeing all the photos of her life that seems so different from mine (minus the butter... we both like to use that!)

I thought I'd make dinner out of here for a while and here is the first recipe- Chicken Pot Pie. It came together in a flash and was flaky and filling. Perfect.

For better directions than I'd ever be able to give (people, I have about 15 minutes a day without a child physically attached right now, I can't take all those process photos and get in a shower) visit Ree.

Notes on the Recipe-

I made one batch and was able to make two "Marie Calendar's" size pot pies (I love those tins- the right size and no worries if you lose one- and my husband brings them home from work all the time, since I don't buy pie!)

Instead of adding the peas with the other veggies, I added them after the filling was all cooked. I think that keeps them greener and prettier and I'm kind of vain like that. I also added extra carrots since I LOVE them. Sorry about the crappy action shot. We were hungry and in a hurry to watch Transformers 2 from Netflix. We should have slowed down and enjoyed the pie, it was better than the movie. Really really.

Lastly, I used my favorite "cooking wine" with a dash of white wine vinegar. In honor of PW, I even took a picture (or asked my mom too, she's a budding food photographer I think, don't you like the shot of the pie with the heart on it?)

More PW woman recipes coming soon! And happy Veteran's Day! Today we're arranging the nursery, eating cinnamon swirl french toast, and enjoying my husband's day off. Hope yours is great, too!

Pineapple and Tomatillo Pulled Pork for Cinco de Mayo

Today is Cinco de Mayo which is a pretty big deal in Arizona. To celebrate, we made some pulled pork slow cooked with pineapple, green chiles, and tomatillo (green) salsa. My cousin has a killer recipe for green salsa and if she doesn't mind I'll post it soon. I found the pork recipe at Prudy's and modified it to go with what I had on hand. Chicken would work great here, too (especially if you're still thinking about a certain flu and pork just doesn't sound yummy!)

I'm also including my favorite recipe for refried beans. Also done in the slow cooker, these are incredibly easy and so cheap- dried beans are a bargain especially for all the nutrition they pack! They taste so good that you'll forget all about those jarred beans. I know I don't even buy jarred pinto or refried beans anymore.

Pineapple and Tomatillo Slow Cooker Pulled Pork
adapted from Prudence Pennywise
2 pounds of pork (loin, chops, etc) or boneless chicken
1 large can of pineapple tidbits with juice
1 cup tomatillo salsa (green salsa or salsa verde)
2 4 ounce cans green chiles, undrained
1/3 cup brown sugar
Lime wedges

Combine all ingredients in the crock pot and cook on high for four hours or on low for six to eight hours. Shred pork, season to taste with salt and pepper and serve in soft flour tortillas with lettuce, tomatoes, chopped bell peppers, beans (if desired), cheese, and lime wedges. Alternate idea- omit the tortilla and serve as a salad.

Refried Beans
from Dinner's Ready
3 cups of dry pinto beans (rinsed)
1 onion, peeled & halved
9 cups of water
5 t salt
1 3/4 t pepper
2 T minced garlic (I use granulated when I'm in a hurry)
1/8 t ground cumin

Put all the ingredients in a crockpot and cook on high for about 8 hours. After the beans are soft, drain, reserving the liquid. Mash beans with a potato masher or use an immersion blender to reach the desired consistency. Add liquid, a bit at a time, to desired thickness, remembering they will thicken with time. Add salt and pepper to taste and enjoy!

These also taste amazing with our favorite Cafe Rio copycat recipe.

Ina's Chinese Chicken Salad

I just got back from a quick trip to Utah and while winter is in full force up there, today was almost ninety back home in Arizona! I do love it here and loved this week's Barefoot Blogger's recipe- perfect for a light spring or summer dinner. This recipe is also open to changes and substitutions- great for whatever veggies you have on hand. You could also sub rotisserie chicken for more convenience and speed, though I couldn't resist the $1.77 a pound skinless chicken breasts. I added peas, eliminated the salt from the dressing, and reduced the peanut butter. Then I served it over a bed of lettuce (or with bread for Mr. Carbohydrate aka My Tall Man). With a squeeze of lime on top, this salad was light and refreshing- perfect! I didn't even feel the need to reduce the butter in this Barefoot recipe, since there wasn't any! :)

Don't forget to stop by McKenzie's blog, this week's host, to see her take on the recipe, as well as what all the other Barefooters did.

Chinese Chicken Salad
adapted from Ina Garten
3 chicken breasts
Good olive oil
Kosher salt
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
3 scallions (white and green parts), sliced diagonally
1 cup of snow peas or snap peas
1 tablespoon white sesame seeds, toasted

For the dressing:
1/2 cup canola oil
1/4 cup good apple cider vinegar
3 tablespoons low sodium soy sauce
1 1/2 tablespoons dark sesame oil
1 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/8 cup smooth peanut butter
1 teaspoon freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 20 to 25 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Cut the chicken into large bite-sized pieces.

Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, peas, and peppers in a large bowl.

Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

Barefoot Bloggers- Chicken Piccata

I love watching Barefoot Contessa and laugh when every time Ina makes chicken for Jeffrey and they show him at the end saying, "This is even better than my favorite roast chicken, and you know how I love chicken!" She laughs and says she loves him and they pan out showing their beautiful home and I smile. Well, my man loves steak like Jeffrey loves chicken, but for the budget and cholesterol levels we try to stick with chicken for the most part. This recipe is as good as Jeffrey makes it out to be and while there are a lot of dishes from the breading, the end product is delicious. It doesn't even usually require a trip to the grocery store for me, which makes this recipe a winner. Thanks, Lindsey, for the fun choice and don't forget to see all the other Barefoot Bloggers delicious dinners!

Chicken Piccata
from Ina Garten

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs (whole wheat)
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine (I used white grape juice)
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Barefoot Bloggers- Mexican Chicken Tortilla Soup

Soup weather has finally arrived around here and we've been enjoying soup for dinner at least once or twice a week. This delicious Barefoot Bloggers recipe, chosen by Judy, made a particularly delicious meal. I modified the recipe to our tastes (more tomatoes, other chiles, etc) and loved every bite- especially the leftovers. I took a hint from Ellie Krieger and made baked tortilla strips with corn tortillas I sliced, tossed, and sprinkled with salt before baking. They were yummy and a great addition to the soup. We also served up lots of cilantro (I'm sure some of you think it tastes like metal or soap, but growing up in Arizona, I can't get enough!), avocados, and cheese. Next time I'll add black beans and pepper jack cheese (how bad can that be, right Ina?)

I'd also like to thank Peggy for this nice award and her kind words. I so appreciate the wonderful blogging community and love this new hobby. Thanks Peggy!

Mexican Chicken Soup
adapted from Ina Garten
2 chicken breasts, cooked and shredded
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
5 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
2 cans petite diced tomatoes
1 can green chiles
1 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 cup frozen corn
1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas

For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their juice, jalapenos, green chiles, hot sauce, cumin, and about 1 tablespoon salt (depending on the saltiness of the chicken stock) and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste.

Meanwhile, brush tortillas with oil and cut in 1/2, then cut them crosswise into 1/2-inch strips. Bake at 350 in a nice flat layer until crisp (about 10 minutes). Serve the soup hot topped with frozen corn, sliced avocado, a dollop of sour cream, grated Cheddar cheese, and homemade tortilla strips or broken tortilla chips.

Ina's Chicken Piccata

Last week's herb roasted onions were a hit but the star of the show was definetely the Chicken Piccata. With simple ingredients I almost always have on hand, this was a fabulous dinner. It does take a good amount of dishes with the breading, but it's delicious and worth it!

I'll go so far as to say I like this even better than Ina's Chicken Parmesan, which we love around here. The flavor of the sauce is delicate and delicious. Next time I make this, I'll include some mashed potatoes. I think my husband will be in heaven (thanks Ina!)

Chicken Piccata
from Ina Garten
2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs (whole wheat)
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine (I used white grape juice)
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Barefoot Chicken Vegetable Pot Pie

Chicken pot pie is a favorite at my house so I was excited about this weeks Barefoot Bloggers recipe, chosen by Deb from Kahakai Kitchen (she has a wonderful blog and is so nice, stop by!) I've actually made this recipe before, last fall, so this time I made a few changes.

Most importantly, I reduced the fat in the recipe and used a combination of olive oil and butter. I also added cubed rotisserie chicken, since I knew it would go off much better with a little "substance". For vegetables, I would suggest using whatever you have on hand or is in season- the quality is usually much better and the price is, too. This time I added green beans, peas, and extra carrots to Ina's recipe (leaving out the fennel). For flavoring, I skipped the liqueur and used extra chicken stock and Herbes de Provence (I got mine at Safeway, but this one at Williams Sonoma is adorable!). The seasoning is wonderful and great on pastas, soups, and more- it's become a staple in my pantry. I skipped the heavy cream and added some milk since my sauce was thickening a lot and I had some extra vegetables.

This is another winner from Ina- the filling is delicious (even with less butter!) and the pastry top has the perfect flavor and texture. If you're in a pinch for time, don't forget that you can make the pastry in the food processor and keep it in the fridge until you are ready to roll it out. You could also assemble the pies the night before and through them in the oven after work. Either way, it's delicious and worth the time to make these from scratch!

Chicken Vegetable Pot Pie
adapted from Ina Garten
4 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
2 cups sliced yellow onions (2 onions)
1/2 cup all-purpose flour
3 cups good chicken stock
1/2 teaspoon Herbs de Provence
1 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup whole milk
1 1/2 cups large-diced potatoes (about 3 small red potatoes)
1 cup chopped green beans
1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
1 1/2 cups peeled, 3/4-inch-diced butternut squash
1 1/2 cups frozen small whole onions (1/2 pound)
3/4 cup frozen peas
1/2 cup minced flat-leaf parsley

For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Herbs de provence (for garnish)

Melt the butter in a large pot over medium heat and add the olive oil. Add the onions and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, milk, herb de provence, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Season to taste- the sauce should be highly seasoned.

Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the green beans, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 6 ovenproof bowls. Divide the dough into sixths and roll each piece into circle just larger than the tops of the bowls. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 45 minutes, or until the top is golden brown and the filling is bubbling hot.

Barefoot Bloggers- Butterflied (Lemon Rosemary) Chicken

This week's Barefoot Bloggers recipe come from Stefany and it was such a great choice! It's nice to "have" to try something new besides a dessert recipe (though they are still my favorite to make!) This Barefoot Contessa recipe is simple, easy, and flavorful- exactly what Ina is known for. Because the Safeway butcher said he couldn't debone a chicken (and gave me a friendly laugh at the suggestion) I decided to buy chicken breasts with the skin and bone. I followed the recipe, making a little extra seasoning to cover the extra surface area, and baked the chicken in the oven after searing it on the grill pan. It took about thirty minutes to reach 165 and came out beautiful and fragrant. I tossed the chicken in a big bowl, served it with some of Ina's Parmesan Mashed Potatoes and broccoli for a hearty summer dinner- perfect to share with friends. The chicken was so moist and flavorful. I used the leftover chicken for sandwiches and salads and everyone was happy . What can I say... we love Ina around here! We finished the meal with her Berry Pavlova, made into miniatures and snatched up too quickly to get a picture. Imagine two toddlers eating mixed berry soaked meringue cookies and licking the juice off the plate when it was all done. Well, the adults did about the same thing...

Butterflied Chicken
by Ina Garten
1/4 cup chopped fresh rosemary leaves, plus 2 sprigs
3 garlic cloves, chopped
1 teaspoon lemon zest
1 1/2 tablespoons lemon juice
Good olive oil
Kosher salt
Freshly ground black pepper
2 roasting chickens (2 1/2 to 3 pounds each), deboned and butterflied
1/2 lemon, thinly sliced

Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.

Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.

Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.

Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side. (Or bake on a baking sheet at 425 until internal temperature reaches 165, about 30 minutes).

Pei Wei Spicy Chicken Salad

My husband and I have had the same problem since we've met. He likes Chinese and I like Italian. I know, that's a big problem (almost as big of problem as both being Virgos, which apparently is pretty serious and I was told we should have broken it off straight away because of that! Fortunately, we're five years strong despite our close birthdays!) Anyways, I can't get enough Italian and when he sees me boil a big pot of water he rolls his eyes and dreads the inevitable sound of the pasta shaking out of the box.

So last week, I decided that we would compromise- Chinese on Thursday and Italian on Friday. The flavors of this salad are wonderful- spicy, sweet, crunchy. I love how the dressing mixes with the sauce from the chicken to make such a delicious dressing. This salad comes together in a flash thanks to the store bought chicken. I know, half of the people who read this blog roll their eyes at the chicken from the freezer case, and the other half says, "Finally something simple I will make!" I don't normally reach for premade foods but I don't have a deep fryer and the whole idea is to have the Pei Wei salad in less time than it takes to go to Pei Wei! So, stop by the freezer case next time you are at Costco and pick up some Orange Chicken. When your Chinese-Loving Husband comes home STARVING from work, you'll be glad you did (even if it's not Italian)! Add if he's really starving, cook up some brown rice to go on the side. Yum.

Pei Wei Spicy Chicken Salad
adapted from Pimp my Dinner

1 Head of Romaine Lettuce, washed and sliced
1 Tomato, chopped
1 Red Bell Pepper, chopped
1 Cucumber, sliced
1 Cup Snap Peas, sliced in half
1/2 Cup Bean Sprouts
4 Green Onions, chopped
3 Carrots (or 12 baby carrots), sliced thinly
1 Package of Orange Chicken (from the freezer section at Costco if you can get it)

Line a baking sheet with a Silpat or foil and bake the chicken until the internal temperature reads 165, rotating half way through.

Meanwhile, in a large microwave safe bowl, pour in the Orange sauce and warm through in the microwave. After the chicken is cooked, toss in the dressing bowl and set aside.

Assemble the vegetables in a large bowl and toss. Prepare dressing. Serve salad topped with dressing and spicy chicken. For more heat, add a little Sriracha Chili Sauce to the chicken.

Simple Lime Vinaigrette
by Anne Strawberry

Juice of one lime
Extra Virgin Olive Oil
1 Tablespoon of Sugar
Salt and Pepper to taste

Pour the lime juice into a small, screw-top jar. Add triple the amount of extra virgin olive oil. Add the Sugar, Salt and pepper to taste, and shake to combine. I use a little tiny jar and it turns out to be about 1 Tablespoon of juice and 3 Tablespoons of oil. Just be sure to get a good ratio, so the dressing isn't too tart. Pour over salad, toss to combine.

Ina's Chicken with 40 Cloves of Garlic

I'd been meaning to try this dish for a while and Bastille Day was the perfect excuse. It was pretty simple to make ahead which is a big plus in my book. First, blanch the garlic for a minute or two so they're much easier to peel. Then, brown the chicken- make sure to get it nice and brown, this is all the color you're going to get! Then I made the sauce (all in my roasting pan), put them together, and stowed it in the fridge until just before dinner. Just before diner, I put it in the oven at 400 for about 30 minutes (I set my thermometer to beep at 165 so I know when it's done!). I used white grape juice instead of the alcohol (I know, it cooks out, but we don't have any and I was serving this to a pregnant woman anyways!) and it tasted amazing- especially considering I don't really even like grape juice. I think the fresh thyme really made the dish- I think my little windowsill herb garden has more than paid for itself.


Serve with potatoes, rice, or your carbohydrate of choice. :) The gravy is delicious (even though I accidentally forgot to include the cream) and tastes great served over rice with the left over chopped chicken for the next day. Two for one, that's what I'm all about.

Chicken with Forty Cloves of Garlic
from Barefoot in Paris by Ina Garten

3 whole heads garlic, about 40 cloves
2 (3 1/2-pound) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy cream

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

Barefoot Bloggers- Ina's Chicken Parmesan

This week's Barefoot Bloggers recipe was chosen by Megan and it was a great choice! I have to say, I've made this chicken several times and love it every time. So while this wasn't something new for me, it was fun to have a good excuse to make it again.

Ina recommends serving this with a lemon vinaigrette but I prefer Emeril's basic balsamic vinaigrette and think it's a good, tangy complement to this chicken. Another good variation is to pound out the chicken and make it into chicken cordon bleu. Yum.

I do have one recommendation, though. I usually try to cut back on oil and pare down my recipes when I can, but this is one Barefoot Contessa recipe where I really agree with Ina about all the fat needed. This time around on the chicken I skimped on the oil in the pan and the chicken didn't brown as well or hold onto the topping quite how it should have. Add a few minutes to your workout and add all the oil, in my opinion! :)

Parmesan Chicken
by Ina Garten

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs (I use large and add a little milk or water to make up the difference)
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

BBQ Chicken

Happy Memorial Day! We've spent the weekend celebrating with family and had a quiet evening in tonight. I had Barefoot Contessa on and she was grilling chicken and my husband decided that was a good idea, so we put some legs on the grill and had a great improptu dinner. Here's our quick and easy recipe for a good dry rub and BBQ sauce. I love Sweet Baby Ray's but when I saw High Fructose Corn Syrup was the first ingredient, I was kind of turned off to the store bought. While we make ours with ketchup, and there's some HFCS in that, I'm glad it's not the MAIN ingredient!

Sweet Dry Rub
1/2 C. Brown Sugar
1 T. Chili Powder
2 T. Dried Parsley
1 T. Montreal Steak Seasoning
2 T. Paprika
1 T. Ground Pepper
1 T. Garlic Powder
1/2 t. Jane's Crazy Mixed-Up Salt (or Kosher Salt)

Combine all ingredients in a bowl and rub over chicken. Let sit for at least 30 minutes until ready to grill.

Homemade Barbeque Sauce
1 C. Ketchup (spring for the Heinz... you know it's the best!)
1/3 C. Brown Sugar
1/4 C. Soy Sauce
2 T. Worchestershire Sauce
1 T. Chili Powder
1 t. Sriracha hot sauce
2 T. Dijon Mustard (use more if you like a really mustardy sauce... but it's strong!)
1 T. Tomato Paste (I like the kind in the tube you can store in the fridge)
1 T. Garlic Powder
Dash of Ginger
Dash of Cumin

Whisk all ingredients into a bowl and refridgerate. Serve with BBQ chicken. If desired, baste meat with sauce in the last few minutes of cooking so the sugar doesn't burn. Be sure to throw out the extra sauce after basting (or cook it up) so it's not contaminated from the raw chicken.

Oriental Chicken Wraps

After I saw Camilla's post about Superfoods I busted open my package of spinach and got to work. Mostly, I needed something light and easy- this was a tasty alternative to a green salad with chicken (my go-to meal for the past month... stupid diets). It would also taste great with some oriental salad dressing, but I think the "Rooster" sauce gives it a spicy, substantial flavor.

Oriental Chicken Wraps
1 Chicken Breast, grilled (I used the grill pan) and shredded
2 Carrots, shredded
1 package Bean sprouts
1 Cucumber, thinly sliced
1 C. Prewashed Spinach, packed
4 Flour Tortillas, cooked (I like the uncooked ones from Costco best)
Sriracha Chili Sauce
2-3 T. Reduced sodium Soy Sauce
1 T. Honey

In a hot skillet, toss the shredded chicken, carrots, and bean sprouts. Add a few tablespoons of soy sauce, a little chili sauce (I used about 2 tsp. but it was too hot for my husband, adjust to taste), and the honey. Stir and cook over medium high heat until the veggies are soft and everything is warm.

Lay tortillas flat and put 1/4 of the chicken mixture in the center. Top with a good handful of spinach, some sliced cucumbers, and tuck in the ends. Roll up the tortilla and enjoy!

Chicken Tortilla Soup

A few weeks ago I was craving some spicy chicken tortilla soup and decided to check for recipes online. I tried to find an Applebee's copycat or something that looked tasty and ended up making this after reading for a while and trying this once or twice. My hubby doesn't do so well with spicy food so I tried to make a "mild" version and it was too bland and not tasty enough. Next time I'll keep it hot and have him add some sour cream and take an antacid! :)

Chicken Tortilla Soup

Cook three chicken breasts and cool, then shred into bite size pieces and set aside (use a grill pan, poach, or buy a rotisserie chicken).

Saute in large deep skillet until soft:
3 T. extra virgin olive oil
1 diced onion
1 green bell pepper
3 cloves minced garlic (add last so it doesn't burn)

After the vegetables are barely soft, add to the pan:
4 cups of chicken stock
1 can petite diced tomatoes (with liquid)
1 T. tomato paste
1 t. Chili powder
1 T. Hot sauce (I like Sriracha Chili sauce, you can get it most anywhere, or Tabasco works too)
1 T. Worcestershire sauce
1 T. sugar
1 can diced green chiles
Fresh ground pepper

Simmer until heated through then add:
Shredded Chicken
1 C. frozen corn

Serve up and garnish individual servings with:
Chopped cilantro
Diced green onions
Sour cream
Cheddar cheese
Diced jalepeno (if you like the heat)
Tortilla strips (I didn't have any when I took this picture so just pretend they are included!)

Baked Chicken Cordon Bleu

A few weeks ago I made Ina's Chicken Parmesan and it turned out great so I thought I would take it a step further and try Chicken Cordon Bleu. I used to work at a wedding reception hall and we served this all the time. I think this was just as tasty! I read several recipes and then went for it, so here is my version (so I can make it again, and hopefully someone else will enjoy it too!) This make pretty big portions so I might try butterflying the breasts and making half portions next time, or just serve up a half for those with smaller appetites (the men at my place both finished up a whole piece no problem, though!)

Baked Chicken Cordon Bleu
4 Chicken breasts
1 egg, beaten
4 slices of ham
4 slices of provolone cheese
4 slices of muenster cheese
2 T. milk
1 Cup breadcrumbs
1/4 Cup grated Parmesan cheese
1 T. Parsley
Salt and pepper
1/3 Cup flour

First, pound the chicken with a rolling pin or mallet in a gallon baggie. Get it as thin as you can, around 3/8 of an inch, without it falling apart.

Set up three shallow dishes for the breading. In the first put the flour. Put the egg and milk in the second and beat to combine. In the last, add the breadcrumbs, Parmesan cheese, parsley, and a little salt and pepper. This is the order for the breading (always always) FLOUR, EGG, CRUMB.

Cover the chicken in the flour first and tap off excess. Lay the chicken flat and put a piece of cheese in the middle, top that with a piece of ham, and that with a piece of the other cheese. I used Provolone and Muenster because that's what I had on hand, but swiss would work well too. Next, roll up the chicken tightly and use a toothpick to hold it together.

After all four chicken breasts are bundled up, bread them in the egg mixture followed by the breadcrumbs. Try to seal up the ends and give the chicken a nice shape. Lay them in a baking dish (I used a 9 x 13 pan) and put a light drizzle of extra virgin olive oil on top.

Bake at 375 for about 45 minutes (for convect- 350 about 35 minutes) or until the internal temperature reads 165.

To make the sauce, make a roux to form a white sauce (2 T. flour and 2 T. butter). Whisk in 1 cup chicken stock, 1 cup milk, and cook until thick and bubbly. Add 2 T. fresh chopped flat leaf parsley and pepper to taste. I also added a pinch of chili powder.

Top chicken with sauce and serve with mashed potatoes or rice pilaf and salad. Don't forget to remove the toothpicks before serving! :)