Chicken Piccata

This traditional Italian dish originated with the use of veal, however you will find it mostly with chicken here in the states. The delicious combination of butter, lemon, white wine, and tartness from the capers gives this dish an amazing flavor combination. Give it a try. Chicken Piccata


Ingredients:

• 2-4 boneless skinless chicken breasts
• Flour
• Olive Oil
• 2 tbs butter
• Juice of 1 lemon
• 1/4 cup capers
• 1/2 white wine
• Salt/pepper

1. Take each chicken breast and place between plastic wrap and pound out till thin. Salt and pepper chicken breasts.

2. Dredge in some flour and shake off excess.

3. In a large saute pan drizzle some about 2 tbs olive oil and melt 1 tbs butter.

4. Pan fry each chicken breast on both sides for about 2 minutes each side. Remove and sit aside.

5. Melt another tbs of butter in same pan. Pour in white wine and scrape up bits from bottom of pan. Mix in the lemon juice and capers.

6. Place chicken back in pan and mix into the sauce. Cover and simmer on low for about 5 more minutes.

This is one of those Italian classics that everyone loves. AMAZING!

Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 2+

Chicken Chili

Want to have the Best Chicken Chili that is quick, easy, and delicious? Well look no further than here. Chicken Chili is one of those dishes that just sounds amazing. It has a small amount of heat, great warmth, and perfect flavor.  This recipe is so easy and quick you can prep it right before leaving the house to go to work. Set the Crockpot on low and let cook until you are ready to come home and serve. Simply shred the chicken and you have a delicious bowl of goodness. Top with sour cream or some tortilla pieces and you are ready to enjoy. Chicken Chili

Ingredients:

• 2 boneless chicken breasts
• 1 small can cannellini beans
• 1 small can diced green chilis
• 1 cup frozen corn
• 3 cups chicken stock
• Chili powder
• Cumin powder
• Onion powder
• Salt/pepper

1. Salt and pepper chicken breasts.

2. In large Crockpot place chicken breasts and pour in the chicken stock.

3. Mix in some chili powder, cumin, and onion powder. (Based on tastes).

4. Toss in rinsed and drained cannellini beans and green chilis.

5. Toss in the frozen corn. Cover and set on low.

The beauty behind this Chicken Chili is that it requires little to no work. I have had many different versions of Chicken Chili and everyone was painstakingly simmered on stove top, nurtured, etc. Why put in all that effort when you can have this Crockpot version that is just as good if not better.

Prep Time: 5 minutes

Cook Time: 4-8 hours on low

Serves: 3+

Honey Garlic Herb Roasted Chicken

 

 

     Got this recipe from the Internet and made it my own. Wanted a delicious and crisp roasted chicken with a great burst of flavor. Honey Garlic Herb Roasted Chicken.

 

Ingredients:

 

• 5 lb whole chicken
• 3 large cloves garlic minced
• 1/3 cup honey
• 1 tbs herb di province
• 1 small onion chopped
• 3 tbs olive oil
• 2 bay leaves
• 1/4 tbs paprika
• 1 lemon juiced
• 1/3 cup orange juice
• Broccoli
• Carrots
• Potatoes

 

1. Combine honey, minced garlic, chopped onion, herb di province, olive oil, bay leaves, paprika, lemon and orange juice in a small bowl and whisk together.
2. In a large freezer bag place whole chicken and pour in the bowl of ingredients. Zip shut and place in fridge overnight. Rotate at least once.
3. when ready to cook, preheat oven to 350 and take chopped broccoli, carrots, and potatoes into the base of a roasting pan. Place chicken on top and pour in the marinade.
4. Cook covered for 1 hour. Remove cover and let the top brown. Half way through a second hour turn chicken over so the other side also gets brown and crisp. Cooking time may vary from 2 hours to 2 1/2.

 

Prep Time: 15-20 minutes
Cook Time: 2- 2 1/2 hours
Serves: 4+

 

This chicken was so juicy and the flavor combination of the herb di province and honey was fantastic! Highly recommend.

 

(Hint: depending on how well you want your vegetables cooked, you could put them in later on through the cooking process. I used fresh vegetables so they actually turned out still tender and perfect).

Armenian Chicken Kebab

 

 

In the spirit of my DNA results again, I took a try at a traditional Armenian dish. Kebab! The combination of the spice flavors with the creamy yogurt and lemon juice was amazing.

 

Ingredients:

• 2 boneless skinless chicken breasts
• 1 cup Greek yogurt
• 1/4 cup lemon juice
• 2 tbs Olive oil
• 1 tbs ginger powder
• 1 tbs salt
• 3 tbs smoked paprika
• 2 tsp minced garlic
• 1 tsp black pepper
• 1/2 tsp cumin
• 1/2 tsp cayenne pepper
• 1 small eggplant
• Extra olive oil
• Salt/pepper

 

1. Cut chicken into bite size cubes.
2. Whisk together the yogurt, lemon juice, oil, ginger, salt, paprika, garlic, black pepper, cumin, and cayenne in a bowl.
3. Toss chicken in bowl and cover with plastic wrap and let marinate overnight.
4. When ready to cook take eggplant and cut into bite size chunks. Drizzle with some olive oil and thread onto a skewer.
5. Take chicken and do the same thing.

 

(Do meat and vegetable on their own skewer. It is a misconception here in the USA, that we typically see alternating vegetable and meat. This is not how it is to be done based on cooking differences.)

 

6. Cook over a hot grill alternating and turning to cook on all sides and get those good grill marks.
7. Serve with a side of yogurt sauce or just on their own.

 

This true Kebab was amazing!!! So much flavorful than anyone I have gotten in any restaurant.

 

Prep Time: 15 minutes
Cook Time: 15 minutes
Inactive Time: Overnight
Serves: 2+

Chicken Bacon BBQ Pesto Pizza

 

 

     I was craving pizza so badly this weekend so decided to come up with a simple and great pizza full of flavor. I was wanting something different, something with some interesting type of BBQ flavor, so decided to combine these great flavor combinations into one. Chicken Bacon BBQ Pesto Pizza.

 

Ingredients:

• 1 Store bought crust
• 1 boneless chicken breast
• 3 strips bacon
• 1/2 cup frozen corn
• 1 clove garlic
• 1/2 cup heavy cream
• 1/4 cup fresh Romano cheese
• Mozzarella cheese
• 2 tbs BBQ sauce
• 1 tbs pesto

 

1. Either boil or grill the chicken breast and once cooled cut up into chunks.


2. Cook bacon either by frying or baking and chop up into pieces.


3. Roll out pizza dough onto a baking sheet or pizza board.


4. Over medium high heat drizzle some olive oil and saute garlic till fragrant.


5. Pour in the heavy cream and lower heat and simmer.


6. Toss in the Romano cheese and mix well. Let cool and it will thicken up.


7. Spread Romano sauce over the pizza dough.


8. Sprinkle on the chicken, bacon, and the frozen corn. Top with mozzarella cheese and bake in 500 degree oven for roughly 10-15 minutes or until crust is perfectly browned.


9. Mix together the BBQ sauce and pesto and drizzle over the pizza and serve.

 

This pizza combination was delicious. The heartiness from the sauce, chicken, and cheese with the addition of the bold flavors of the BBQ and pesto were the perfect combination.

 

Prep Time: 15 minutes
Cook Time: 10 minutes
Serves: 2+

 

 

Philippine Adobo Chicken

 

      Celebrated as probably the national dish of the Philippines, this chicken shows the amazing ingenuity of the Philippine culture in preserving food. The use of vinegar and soy to preserve meats is specific to the Filipino people in keeping meats such as fish and chicken safe for consumption. This chicken dish is typically made utilizing on the bone chicken, however because I typically have boneless skinless in the freezer, I chose to use this instead. This dish packs distinctive flavors of salty, tartness, spiciness, and slightly sweet. Philippine Adobo Chicken.

 

Ingredients:

• 3 chicken breasts
• 1/2 cup white vinegar
• 1/4 cup soy
• 3 cloves garlic diced
• 1 tbs black peppercorns
• 2 bay leaves
• 1 tbs sugar
• Salt/pepper

1. Salt/pepper both sides of the chicken. In a large saute pan with olive oil brown the chicken on both sides.


2. In a mixing bowl combine the vinegar, soy, and sugar. Carefully pour into the saute pan over low heat.


3. Toss in the garlic, bay leaves, and peppercorns. Bring to a low rolling simmer, cover, and cook for roughly 15 minutes turning the chicken every few minutes.


4. Remove lid and bring to high heat for 2-5 minutes until the sauce thickens up. Serve over white rice.

 

     This dish was unexpected. I really didn't know what to expect with the combination of flavors, but was very pleased with the outcome. Very easy and full of flavors. I would definitely make this again soon.

 

(Hint: you can marinate the chicken in the combination of ingredients for an hour or so for an even deeper flavor)

 

Prep Time: 5 minutes
Cook Time: 20 minutes
Serves: 2-3

 

 

Pasta Al Autunno

     Was trying to come up with a new pasta creation this past weekend. One that would represent the change in the seasons here in the states. A flavorful dish that epitomized the fall crisp air and the aromas that one thinks of during this time of year. Decided on taking some key ingredients that are perfectly ripe during the fall season. So here goes; Pasta Al Autunno

 

Ingredients:

• 2 large chicken breasts
• 1/2 yellow bell pepper chopped
• 1/2 small eggplant chopped, skin removed
• 1 cup heavy cream
• 1 tbs goat cheese
• 1/4 cup white wine
• 1 clove garlic
• 1/4 cup chicken stock
• Pinch thyme
• Pinch rosemary
• Pasta of choice
• Salt/pepper

1. In a 350 degree oven take bell pepper and eggplant and roast for roughly 15 minutes. Place in food processor and blend up until you have a nice paste.


2. Meanwhile in a large saute pan, drizzle some olive oil and brown chicken on both sides. Remove, slice into strips, and sit aside.


3. In same saute pan, saute garlic until fragrant. Stir in the eggplant/pepper mixture. Pour in white wine and chicken stock and simmer until reduced.


4. Pour in heavy cream and goat cheese and stir until mixed.


5. Stir in thyme and rosemary and bring to a low simmer.


6. Mix back in the chicken strips, cover and simmer on low for about 10 minutes. Serve over favorite pasta of choice.




This dish exemplifies the great hearty flavors of the fall season. Give it a try!




Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 2+

Irish Chicken Potato Leek Pie

 

 

     Another fantastic recipe from my Irish roots. Well actually from the cook book my cousin got me about Irish food, but either way this is a true Irish meal. Like any type of savory pie, it is a mainstay with Irish cuisine. This one is based on a traditional one with exception of using puff pastry instead of regular pie crust. Give it a try and you will love it. Chicken Potato Leek Pie.

 

Ingredients:

 

• 1 cup red potatoes cut into chunks
• 6 tbs butter
• 1 skinless chicken breast
• 1 small leek cut into chunks
• 1/2 cup carrots cut into chunks
• 1/2 cup chopped mushrooms
• 2 1/2 tbs flour
• 1 1/4 cup milk
• 1 tbs Dijon mustard
• 2 tbs chopped sage
• Puff pastry
• Salt/ pepper

 

1. Preheat oven to 350 degrees. Cook potatoes in boiling water for roughly 5 minutes.


2. In saute pan melt 3 tbs butter and cook chicken on both sides until nice and brown. Set aside and cut into chunks.


3 In same skillet toss in leek, mushrooms, and carrots and saute until tender.


4. Stir in flour and cook until thickens up. Gradually stir in milk and slowly bring to a simmer.


5. Mix in the mustard, sage, and the drained potatoes. Salt and pepper to taste.


6. Meanwhile in a round baking dish line the bottom with one sheet of puff pastry.


7. Pour mixture into the pie dish. Cover with another sheet of puff pastry and cut holes in the top.


8. Brush some butter over the top and cook for roughly 45 minutes.

 

     This pie was unlike any other type of "pot" pie I have ever had. It was very hearty and full of flavor. Give it a try.

 

Prep Time: 15 minutes
Cook Time: 60 minutes
Serves: 4+

 

 

 

 

 

 

 

 

Sage Buttered Chicken With Browned Gnocchi

 

I was in Toledo visiting one of my cousins one weekend. She took me out to this very nice but comfortable restaurant in downtown called M Osteria. A great upscale joint serving fresh pastas and other continental fares. One of the entrees that we both ended up getting was this Frenched Chicken served with sautéed gnocchi and fresh vegetables. The flavor from the combination of the dish was fantastic that I had to recreate it. I was unlucky in getting my butcher to cut a chicken "frenched" style, so I opted for just a couple of breasts on the bone. I also made my own homemade gnocchi to saute for this delicious dinner. Sage Buttered Chicken With Browned Gnocchi.

 

 

Ingredients:

 

(For Chicken)

• 4 large bone in chicken breasts
• 1 stick butter
• 1/2 cup white wine
• 4 large sage leaves chopped
• 2 cloves garlic diced
• 1 tsp lemon zest
• Fresh chopped parsley

 

(For Gnocchi)

• 3 tbs butter
• 1 large sage leaf chopped

 

1. In a large saute pan melt the butter over medium high heat.

 

2. Salt and pepper the chicken on both sides and brown in the butter covered. (Do not burn the butter so adjust heat to prevent this.)

 

3. Remove chicken and place in a large casserole baking dish.

 

4. In same saute pan over medium heat, toss in sage, garlic, and lemon zest and saute until fragrant.

 

5. Pour in white wine and simmer on low until it thickens up.

 

6. Toss in parsley and pour over the chicken in baking dish. Cover and cook in 210 degree oven for 1 hour 20 minutes.

 

7. Once chicken is coming to an end of its cooking time, cook gnocchi accordingly in salted boiling water. Remove

 

8. In same saute pan that chicken was in, melt another 3 tbs of butter. Toss in the sage.

 

9. Drain gnocchi and toss into the saute pan and cook until all sides of each little dumpling are browned.

 

10. Serve along side the chicken.

 

 

This dish was a major hit! The amount of flavor oozing out of the chicken was fantastic. The addition of the crunchy, yet still soft gnocchi was to die for. Definitely give this one a try.

 

Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Serves: 4+

 

 

Chicken Scarpariello

 

    Chicken Scarpariello is an Italian American dish that combines the briny, woody, and hotness of the flavors incorporated into the dish. The dish apparently originated in New York and the meaning is loosely derived from Scarpiello which in Italian means "shoemaker". Either way, this dish was an interesting combination of the flavors listed above. I would definitely recommend this for anyone looking for something different and to kick up the flavors of your normal chicken dish. Chicken Scarpariello.

 

Ingredients:

• 2 lg Chicken breasts
• 1 cup chopped mushrooms
• 3 lg peperoncini chopped
• 1 sprig fresh rosemary
• Handful fresh diced parsley
• 1 1/3 cup chicken stock
• 2 cloves garlic diced
• 2 tbs lemon juice
• Olive oil
• Flour
• Salt/pepper

 

1. Salt and pepper chicken breasts then dredge in some flour.

 

2. In a large skillet saute chicken in some olive oil until brown on both sides. Remove and set aside.

 

3. In same skillet pour in chicken stock.

 

4. Toss in diced mushrooms, rosemary, parsley, and garlic.

 

5. Place chicken back in and bring to a simmer.

 

6. Toss in peperoncini and lemon juice, cover and simmer for roughly 15 minutes until chicken is cooked through.

 

Prep Time: 10 minutes

Cook Time: 20-30

Serves: 2



Scaloppine Elisabetta

   

    This dish is so happily named after my fantastic and wonderful mother Elizabeth, or Betty as she likes to be called. This is one of those easy dishes that people think you actually spent a lot of time on it. It can be made with chicken, veal, or pork. The word "scaloppine" simple translates into "thinly sliced". This type of meat can be served any way you like it. Whether it is just plain with a side dish, covered with a nice sauce, or served even as a sandwich, it would still be called scaloppine.  As a child my mother served this all the time. Sometimes it was chicken, sometimes pork, and other times veal. We never knew until we sat down at the table and she stated which one it was based on availability in the fridge and what was on sale at the local grocery. I had almost completely forgotten about this dish as she hadn't made it in a long time and neither had I. I asked her about it and she got all excited that she too wanted to make it soon. You will be surprised how easily this dish is and what a huge amount of flavor it packs. Scaloppine Elisabetta.

 

Ingredients:

• 3 boneless skinless chicken breasts
• Flour
• Olive oil
• 2-2 1/2 cups white wine
• 2 tbs marinara
• 3 thinly sliced cloves fresh garlic
• Salt/pepper

 

1. Take chicken breasts and place between 2 sheets of plastic wrap and pound down with a mallet, rolling pin, etc. until nice and thin. Salt and pepper both sides and dredge in some flour.

2. In a large thick bottom skillet drizzle some olive oil and raise heat to medium high.

3. Pan fry the meat for roughly 3-5 minutes each side until nice, brown and crisp. Remove and set aside on a plate.

4. Now, pour in some of the white wine about half a cup at first. Scrape up the bits of browned meat from the bottom of the pan and decrease heat to low.

5. Toss in the sliced slivers of fresh garlic and stir around.

6. Keep pouring in the wine a little at a time until finished as it will reduce and thicken up.

7. Stir in the marinara sauce and mix well. Keep stirring as this sauce will thicken up quickly. Once nice a thick reduce heat. Spoon over each piece of meat to serve.

 

AMAZING!!!! I cannot say enough how great this dish is. It is so full of flavor with just a few simple ingredients that you would swear it was made by a certified chef. This dish is definitely a crowd pleaser and one you should showcase to impress. A few hints; we use Pinot Grigio but you could use your favorite white wine. We also use our own left over marinara sauce.

 

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 3



My beautiful mother



Elizabeth "Betty"

Chicken Chow Mein

     Quick, minimal work, and full of flavor, this chow mein recipe will more than likely become one of your go-to dinners when craving that certain something. The term "Chow Mein" simple translates into stir fried noodle. Much better than any takeout you can get, this dish is inspired by one of my favorite Chinese chefs and from her cookbook; Ching-He Huang. Here is my Chicken Chow Mein.

 

Ingredients:

• 4oz yellow wheat noodles (I used udon)
• 1 large boneless skinless chicken breast
• Soy sauce
• 1 tsp Chinese five-spice powder
• 1 tsp sriracha or chili sauce
• 1 tbs corn starch
• 1/4 cup vegetable oil
• 1/2 red bell pepper thinly sliced
• 1/4 cup green onion diced
• 1/2 cup snow peas
• Sesame oil
• 1 tsp fresh diced ginger

 

1. Cook noodles in boiling water as directed. Drain and set aside.

 

2. Slice chicken into thin strips

 

3. Toss chicken in a bowl with five-spice powder, sriracha, and cornstarch. Let sit.

 

4. In a large wok over high heat pour in the vegetable oil and toss in the chicken. Continue to stir until almost cooked through.

 

5. Toss in the bell pepper, snow peas, and ginger. Stir and saute for roughly 1 minute

 

6. Pour in some soy sauce and a dash or two of sesame oil.

 

7. Stir in the noodles and let them saute and get slightly crisp on a few edges.

 

8. Toss in green onion and serve.

 

     This dish was so delicious. The interesting combination of flavors from the five-spice powder with the chicken and fresh vegetables all came together well with the noodles that were perfectly tender with a little bite.

 

Prep Time: 10 minutes
Cook Time: under 5 minutes
Serves: 1-2

Chicken Mushroom Vol Au Vent

 

 

    Vol Au Vent means "windblown" in French and is typically served as an appetizer in French cuisine. It is also found in Belgium and can be served as an entrée and is usually filled with chicken or other meat products. I came across this dish playing around online one evening and decided to try my hand at it. It was extremely quick, simple, and very delicious. Also the presentation made this such an elegant looking dish that you would swear I went to culinary school. Give it a try for your next dinner party and impress your friends or loved ones. Chicken Mushroom Vol Au Vent.

 

Ingredients:

• 1 small shallot
• 2 boneless chicken breasts
• 1/2 cup chopped mushrooms
• Olive oil
• 1 tbs butter
• 1 tbs flour
• 1/4 cup white wine
• 1/4 cup heavy cream
• Handful chopped parsley
• 1 tsp dried dill
• 3 sheets puff pastry
• Egg wash

 

1. I bought pre-made puff pastry that comes in 3 sheets. Cut each on in half and score out of one side a square hole. Take some egg wash and line the bottom one and place the holed out one on top. With a fork poke holes in the bottom layer. Bake in 400 degree oven for 15 minutes until puffed and brown.

 

 

2. Meanwhile in a large skillet drizzle some olive oil. Cut chicken into strips and saute until golden brown.


3. Toss in diced up shallot and mushrooms.


4. Pour in white wine to deglaze the pan.


5. Toss in the tablespoon of butter and flour and stir to incorporate.


6. Pour in the cream. Stir in the parsley and dill and bring to a slow simmer. Cover and cook for about 15 minutes.


7. Now for the fun part, take one of the pastry "baskets" and fill with the chicken/mushroom filling and serve.

 

This dish was delicious and very elegant in its presentation.

 

Prep Time: 15 minutes
Cook Time: 30 combined
Serves: 3

 

 

Chicken Spinach Stuffed Shells

     Although this dish takes some time to prepare for, the results are totally worth the wait. Comforting, warming, creamy, full of flavor, and will definitely be the hit of your family, or if you are like me, perfect for that special date night. Chicken Spinach Stuffed Shells.

Ingredients:

• 1 large boneless chicken breast
• 4 oz cream cheese
• 8 oz ricotta
• 1/2 cup bread crumbs
• 1 tbs dried parsley
• 1 egg
• Handful baby spinach
• Olive oil
• 2 cloves garlic
• 1/4 cup white wine
• 1 2/3 cup cream
• Handful chopped basil
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 1/4 cup shredded Romano cheese
• Salt/pepper
• 12+ pasta shells
• Mozzarella cheese

1. In a large pot of water cook the pasta shells according to box, however stop about 2 minutes short of fully cooked.

2. In another smaller pot of boiling water, cook the chicken breast until done.

3. Meanwhile in a large bowl combine the softened cream cheese, ricotta, bread crumbs, parsley, egg, and spinach.

4. Once chicken has cooled, shred it up with a fork and combine it into the cheese mixture.

5. In a large skillet drizzle some olive oil and saute the chopped garlic until fragrant.

6. Pour in the white wine and simmer until reduced.

7. Mix in the cream, basil, oregano, and rosemary. Bring to a low simmer.

8. Mix in the Romano cheese and stir. Salt and pepper to taste.

9. Now remove the pasta shells and let cool. Take the chicken/cheese mixture and spoon into each shell.

10. Pour some of the sauce mixture on the bottom of a baking dish. Place the stuffed shells in. Sprinkle with some mozzarella cheese and dab some more sauce over top.

11. Cover with tinfoil and bake in 350 degree oven for 20-25 minutes.

These are so delicious and cheesy you will fall in love with them.

Prep Time: 20 minutes

Cook Time: 20-25 minutes

Serves: 2-4



Crunchy Pesto Baked Chicken

 

 

     Was another night just like any, I was craving a sort of fried chicken again but wanted something new. My porch has been taken over by all the basil plants that I planted and I wanted to use some of it up. Came up with this great idea to combine a wonderful crispy breading with a fresh twist. So here goes; Crunchy Pesto Baked Chicken.

 

Ingredients:

• 2-3 chicken pieces
• 2 cups basil leaves
• 2 cups cornflake crumbs
• 1/4 cup Parmesan
• 2 cloves garlic
• 2 tbs olive oil
• Flour
• Salt/pepper

 

1. Prepare the pesto by combining the basil, Parmesan, garlic, and olive oil in a food processor.

 

2. Meanwhile salt and pepper the chicken pieces then dredge in some flower.

 

3. On a large plate combine the cornflake crumbs and the prepared pesto into a chunky breading.

 

4. Roll the floured chicken pieces in the crumb mixture and gently place on a baking sheet.

 

5. Bake in 350 degree oven for 25 minutes.

 

This chicken was so full of flavor from the combination of the pesto and the crunchy cornflake crumbs. Very delicious and made the dinner a great one.

 

Prep Time: 10 minutes

Cook Time: 25 minutes

Serves: 2-3



Creamy Chicken BLT Pasta

 

 

     Saw a recipe pop up on my facebook newsfeed and thought, I can make this.... Chicken, bacon, pasta, cream sauce, tomatoes, spinach, what better quick and easy meal. I decided to turn this dish into my own. So here goes. Chicken BLT Pasta.

 

 

Ingredients:

• Ziti pasta
• 1lb boneless skinless chicken breasts
• 4 strips bacon
• 1 clove garlic
• Large handful of fresh spinach
• 1 cup halved cherry tomatoes
• 1 1/2 cup heavy cream
• Fresh Parmesan
• Fresh Romano cheese
• 1/2 cup white wine
• 1/2 tsp Italian seasoning
• Salt/pepper

 

1. In a large skillet over medium high heat brown the bacon until crisp. Remove and drain on paper towel.

 

2. In same skillet brown the chicken breasts on both sides. Remove and set aside to cool before dicing up.

 

3. Toss in the garlic and saute until fragrant. Toss in tomatoes and spinach and saute until spinach has wilted and tomatoes begin to burst a bit.

 

4. Pour in the white wine and simmer until reduced by half. Pour in the cream and stir to incorporate.

 

5. Chop up the bacon and chicken and bring to a slow boil. Grade in the cheeses and mix. Cover and simmer on low heat for about 15 minutes. Salt and pepper to taste.

 

6. Cook pasta according to box. Mix into the sauce and serve.

 

 

 

This pasta was delicious. Full of flavor and perfect just like a good BLT sandwich. Enjoy!

 

 



Chicken and Waffles with a Basil Infused Cantaloupe Syrup



Chicken and Waffles with Basil Infused Cantaloupe Syrup

 

 

 

 

     I have made a chicken and waffle recipe before, However this time I wanted something a bit different; something that could be refreshing and more summertime worthy utilizing some fresh produce. I decided to come up with this delicious crisp syrup that would be cooling and add that little something to the fried chicken and hearty waffles. So here goes; Chicken and Waffles with a Basil Infused Cantaloupe Syrup.

 

 

Ingredients:

 

• 6 chicken breast strips
• Waffle mix
• 5 slices of bacon
• 1 cup chopped cantaloupe
• 5 basil leaves
• 1 shot of limoncello
• 1/2 cup maple syrup
• Cornflake crumbs
• 1 egg
• Flour
• Vegetable oil
• Salt/Pepper

 

1. I set up a 3 plate station for the chicken breading. One for egg, one for flour, and another for cornflake crumbs.




2. Dredge chicken in flour, followed by dipping in egg, then dredging in cornflake crumbs.




3. Fry chicken in a large skillet with enough vegetable oil till golden brown on both sides.




4. Remove chicken and place on baking sheet and bake in 350 degree oven for 15 minutes or until
done.




5. Meanwhile fry the bacon in a skillet until crisp. Chop up and combine in with waffle mix. (I just used store bought just add water mixture).




6. Make waffles using a simple waffle iron.





7. Now in a saute pot, pour in the limoncello. Over medium high heat bring limoncello to a boil. Toss in chopped basil and let the leaves infuse into the liquid.




8. Pour in the syrup and whisk to combine.




9. Take cantaloupe and puree in a food processor. Pour into pot and combine.




10. Now for the fun part. Place waffle on plate. Top with fried chicken, and then drizzle some of the cantaloupe syrup over the chicken. Add some fresh cantaloupe pieces and viola!

 

 

Prep Time: 20 minutes
Cook Time: 30 minutes
Serves: 4

 

 

Orange Molasses Fried Chicken

Orange Molasses Fried Chicken

     It was one of those weeks where I had to use up what I had in the fridge. I had many oranges that I had already removed the peels for making homemade Arancello, so in order to keep them fresh I needed to eat them all or use them for something. I was craving fried chicken so decided to combine the two into an interesting fried chicken dish. Orange Molasses Fried Chicken.

Ingredients:

• 2 large boneless skinless chicken breasts
• Flour for dredging
• 3 oranges juiced
• 1/2 cup molasses
• Oil
• Salt/pepper

1. I prefer to soak my chicken in a salt and water solution overnight brining them so they come out much more juicier and tasty.

2. Toss the chicken in a plastic bag with the flour to coat.

3. Pour enough vegetable oil in a pan over medium high heat to fry the chicken in.

4. Gently fry the chicken on both sides just until golden brown. Remove and let drain on a paper towel lined plate.

5. Preheat oven  to 350. Place chicken on a baking sheet and place in oven to cook through about 15 min.

6. Meanwhile juice the 3 oranges and combine with the molasses.

7. After about 15 min of the chicken cooking, brush  the orange/molasses glaze over each chicken on both sides. Let cook another  5 minutes in oven.

8. Brush more of the sauce over the chicken and let cook another 5 minutes. Remove and serve.

     It is at this point you should have a crunchy and sticky coating to the chicken breasts. So delicious and interesting that you will be making this again real soon.

Prep Time: 15 min
Cook Time: 35 min
Serves: 2

Chinese Sesame Chicken

Sesame Chicken

 

 

 

    The next couple weeks I will be posting recipes that I have found and recreated from other food posts. I was craving some good Asian food and decided to try my hand at homemade Sesame Chicken. One of my favorite Chinese take-out items and one I had never tried before. So I researched some of my favorite Asian cuisine sites, one of which is RasaMalaysia, followed her recipe and viola! Sesame Chicken.

 

 

Ingredients:

 

• 2 boneless skinless chicken breasts
• 2 egg whites
• 4 tbs cornstarch
• 2 tbs soy sauce
• 1 tbs rice vinegar
• 4 tbs sugar
• 1/2 cup water
• 1 clove garlic
• Toasted sesame seeds

1. Combine soy, vinegar, sugar, water, garlic, and 2 tbs cornstarch in a bowl and set aside.

2. Dice up chicken into bite size pieces.

3. Combine egg whites and 2 tbs cornstarch into a paste in another bowl.

4. Toss the chicken in the cornstarch paste and in wok over medium high heat with enough oil to fry, drop into oil and brown on both sides until golden. I did about 4 at a time. Remove and let drain on paper towel.

5. Remove oil from wok and reserve for later use. In same wok saute the garlic just until fragrant. Pour in the sauce mixture and stir just for a few seconds as it will start to thicken up. Toss in the chicken and coat. Sprinkle in the sesame seeds and toss. Serve over rice or your favorite lo mein dish.

Prep Time: 15 min
Cook Time: 15-20 min
Serves: 2

Tasted just like the take-out version but better. Thanks RasaMalaysia!

Original post
http://rasamalaysia.com/sesame-chicken/2/

Chicken Pot Pie

 

Chicken Pot Pie

 

 

     Here is another one of those classic American dishes that is synonymous with "comfort" food that we as Americans sort of take it's origin for granted. Is it based on traditional meat pies of Europe, Britain, Africa, etc.? Is it based on the Cottage or Shepard's pie of Ireland/England but with a crust? Who knows. I am sure it has its bases in one of many cultures that immigrated to the United States, however we lay claim to this classic comfort food. Such a delicious meal it is. A savory filling of meats and vegetables surrounded by a flaky crust. A complete meal in its own carry-on baggy. Chicken Pot Pie.

 

Ingredients:

 

• 2 medium boneless skinless chicken breasts
• 1 stalk celery chopped
• 1/4 white onion diced
• 1/4 cup carrots chopped
• 1/4 cup frozen corn
• 1/4 cup frozen peas
• 1 1/2 cups chicken stock
• 2 tbs flour
• 1 tsp thyme powder
• Olive oil
• 1/4 cup cream
• 2 ready to bake puff pastry sheets

 

 

1. In a medium to large skillet over medium high heat brown chicken on both sides in some olive oil and remove.

 

2. In same skillet saute chopped celery, onion, carrots until onion has become translucent and tender.

 

3. Stir in the flour and mix around until blended. Cook for about 2 minutes until the flour has become

incorporated.

 

4. Stir in the chicken broth and bring to a low simmer.

 

5. Stir in thyme, peas and corn.

 

6. Stir in cream, cover and simmer for about 20 minutes until the carrots and other vegetables have

cooked through. Stir back in the chicken that you dice up into chunks.

 

7. Meanwhile after thawing out the pastry sheets, I took three 2 cup rameken bowls and lightly sprayed them. Spread the pastry dough down into each one creating the pie bottom and sides.

 

8. Pour in the creamy chicken and vegetable mixture.

 

9. Take more of the pastry dough and spread on top to create the top of the pie crust.

 

10. Bake in 350 degree oven for roughly 35 minutes or until pastry is cooked through and browned on top.

 

Prep Time: 15 minutes

Cook Time: 1 hour 10 minutes

Serves: 3