Archive | chicken RSS feed for this section

Winner winner Chicken dinner

5 Jan

This post is really about the sides but I did roast a chicken and I couldn’t resist this title 🙂 First this is how I prepared my chicken. I didn’t take picture of the process quite frankly it’s not a pretty site but the results are well worth it. Super easy and lots of flavor. I opted out of making the sauces. I just really like the finished chicken.

chicken dinner

But like I said this post is really about the bread and the green beans. I usually only make these rolls for special occasions. I don’t know why it’s not like they are hard to make. So I decided on Christmas that I would be making these way more often.

honey buns

Honey Yeast Rolls adapted from Cooking with the Big Dogs seen on Mom Makes aka my sisters blog

2¼ teaspoons instant yeast
1 cup water (105-115 degrees Fahrenheit)
¼ cup honey
3 tablespoons canola oil
1¼ teaspoon salt
1 egg, lightly beaten
4 cups bread flour (508 grams)
1 tablespoons butter, melted
1 tablespoons honey
Directions –

In the bowl of an electric mixer fitter with the paddle attachment, stir together the yeast and warm water – let sit for three to five minutes. Add the honey, oil, salt and egg to the yeast mixture and mix well. Add three cups of flour and mix until the dough comes together in a sticky mass. Switch to the dough hook and with the mixer on low, incorporate the remaining 1 cup of flour.Continue kneading on low-speed for 8-10 minutes, until the dough is smooth and elastic. Sometimes, depending on the time of year (during the winter, especially), the dough is a bit drier, and I add in water, a few tablespoons at a time, until the dough is smooth and elastic. The dough should feel soft (not sticky) and pliable when you are finished kneading it.Transfer dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free spot until it is doubled in bulk, about 2 hours.Turn the dough out on a lightly floured work space and knead about 30 seconds. Cover and let the dough rest for another 10 minutes. Punch the dough down and divide it into 10-12 equal sized pieces. Shape each into a smooth ball and place into a greased 9×13 inch dish, spacing evenly. Cover and let rise in a warm, draft-free spot for 20-30 minutes.Preheat oven to 400 degrees Fahrenheit. Mix together melted butter and honey and brush the mixture over top of the unbaked rolls. Bake for 15-20 minutes or until the tops are golden brown and the rolls are baked through. Let cool slightly before serving.

green beans

And then there’s the green beans. OH MY GOODNESS! We eat these at least three times a month. They are super easy and so darn tasty. So much better than canned green beans and a lot cheaper in the long run too. The biggest expense is the Parmesan cheese but the block lasts FOREVER!  You wont be sorry that you bought it plus you can use it on other things like Garlic bread, pizza, spaghetti the possibilities are endless.

Garlic Parmesan Green Beans adapted from A Sweet Pea Chef

1 lb. fresh green beans, stems removed
2 tbsp. unsalted butter (***I usually use olive oil instead)
2 cloves garlic, minced
1/2 tsp. kosher salt
1/8 tsp. ground black pepper
1 tbsp. freshly grated Parmesan cheese

Directions

Steam green beans until slightly tender, about 6-8 minutes.

Melt butter (***or olive oil) over medium heat in a large skillet. Add garlic and cook 1-2 minutes. Transfer steamed green beans to the melted butter and garlic. Toss to coat green beans evenly and continue to sautee for approximately 5 minutes over medium heat. Season with salt and pepper to taste. Remove from heat and sprinkle grated Parmesan. Toss once again until Parmesan is melted, approximately 1 minute.

 

Super Quick and Easy Turkey or Chicken soup

28 Nov

Another way to use up turkey leftovers is to make a super quick and easy soup. I made this tonight. I can’t waste such a tasty bird. I’m sure there are a lot of recipes out there for Chicken/Turkey soup but here is what I did.

Quick and Easy Chicken/Turkey soup

Ingredients:

Leftover Chicken or Turkey Shredded

8 cups Chicken Broth (homemade, carton or 8 c. hot water with chicken bullion cubes; follow directions on package)

2 cups hot water

2-3 celery stalks chopped

1 small white onion

a couple handfuls of baby or regular carrots, sliced

1/2 pkg egg noodles

pepper

*salt if needed*

Directions:

In a large pot over high heat add chicken broth, hot water, shredded chicken/turkey, celery, onion, carrots and pepper. Bring to a boil and reduce to a simmer. Simmer for 30-45 minutes or until carrots are cooked through. In the last 8-10 minutes of cooking add 1/2 package of egg noodles to the soup. Cook until noodles are done. Serve hot.

Quick Weekend Dinners and Sewing

14 Oct

Just wanted to make a quick post and show you what I’ve been up too. I really should be sewing Christmas gifts but for those of you that know me personally you know that I tend to have Craft ADD ;). Anyway I made a peasant dress for my daughter this week using this tutorial. I was super easy to make and turned out super cute. Next time I make it I will be increasing the flare and making it long sleeves so that she can wear it this winter.

I also whipped up a cute skirt using a headband that I bought at WalMart for $1 and some orange polka dot fabric that I had in my stash.

For dinner this weekend I wanted something quick easy and good. Every weekend the kids request pizza but this week I decided to make pan pizza. So good and easy. The only problem is the pizza is limited to the size of cake pan that you have. I used a 9″ cake pan for one pizza and then I made a hand tossed pizza so that we would have extras for lunch the next day.

I used these recipe for the pizza dough and the sauce. The only change is that you oil your 9″ cake pan, I used extra virgin olive oil, and preheat your oven to 400°.  Stretch and press the dough into the pan covering the bottom and up the sides. Top with sauce and toppings and bake for 30-35 minutes.

On Saturday night we had BBQ Chicken Taquitos. These are so good. I tried the original but wasn’t impressed but once I found the BBQ version over at Pink Parsley I was hooked. You can use pork or chicken. I used leftover rotisserie chicken. I think it would be good with leftover turkey from Thanksgiving too.

 

 

 

Baked BBQ Pork Taquitos
inspired by these Baked Chicken Taquitos (which are from Our Best Bites)

3 oz. cream cheese, softened to room temperature (reduced-fat is fine)
1/3 cup bbq sauce1/2 tsp paprika
1/2 tsp chile powder
1/2 tsp garlic powder
1/2 tsp mustard powder
1/2 tsp brown sugar
1/2 tsp liquid smoke (I omitted this, I didn’t have any on hand)
pinch red pepper flakes
kosher salt and pepper to taste
1/4 cup diced onion
3 scallions, thinly sliced (I omitted this, I didn’t have any on hand)
2 Tbs minced fresh cilantro or parsley (I used a sprinkle of dried parsley, because I didn’t have either of these fresh on hand)
hot sauce (optional)
2 cups shredded or chopped cooked pork or chicken
1 cup sharp cheddar cheese (I used Colby Jack)
8-10 (6-inch) corn or flour tortillas (I used flour)
cooking spray ( I used Extra virgin olive oil spray)
Ranch Dressing and/or BBQ Sauce, for serving

Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.

In a large bowl, combine the cream cheese with the bbq sauce, paprika, garlic powder, mustard, brown sugar, liquid smoke, chile powder, red pepper flakes, cilantro, scallions, onion, and 1/4 tsp kosher salt.  Fold in the pork and cheese.  Taste and season with additional salt and pepper if necessary.  Add hot sauce if you like things spicy!

Take 8-10 (6-inch) flour tortillas, wrap them in plastic wrap and microwave for about 30 seconds, just to make them pliable.

Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly.  Place seam side-down on the prepared baking sheet.  Repeat with remaining tortillas and filling.

Spray the taquitos lightly with cooking spray, sprinkle with Kosher salt.  Bake 15-20 minutes, or until the tortillas are crisp and golden-brown.  Serve with bbq sauce and ranch dressing for dipping.

Hope that everybody had a great weekend. Now I have to head back to my sewing room and get going on all the Christmas gifts that I have to make.

 

Alfredo, Chicken and Broccoli Casserole

7 Oct

I have made this recipe for years. It simple and delicious. Great for a make ahead meal and using leftover chicken or even Thanksgiving Turkey. I noticed that my sister posted this a while back and it has gotten over 48,000 pins, that’s crazy. So I thought that I would get it pinned a couple more times 😉 Originally this recipe was supposed to be for stuffed shells.  They are good but a lot of work. And lets face it some days you don’t want to have lots of work in the kitchen, so I decided to throw it all together in a baking dish. Still tastes just as good without the hassle of stuffing darn shells. Enjoy.

Alfredo, chicken and broccoli casserole

Ingredients:

1 pound box of shell pasta ( I use a little over half a box)
1 1/2 – 2 pounds bone-in skin on chicken breast ( chicken or even turkey works great)
1 – 14 ounce bag frozen broccoli florets
1 – 16 ounce jar alfredo sauce
1  – 8 ounce block of sharp cheddar cheese, grated(I’ve used colby jack too)
salt, pepper and olive oil for roasting chicken
lemon pepper or Mrs. Dash

Directions –

Pre-heat oven to 350 degrees. Rinse and pat dry the chicken breasts then season them well with olive oil, salt and pepper. Roast in the oven for 30 – 35 minutes. Let the chicken cool until you can safely handle it, then shred it  and set it aside.

Cook pasta according to package and drain.

Steam the broccoli in the microwave by dumping the bag in a microwave safe container. Add a little water then cover tightly with plastic wrap – don’t forget to poke a few holes to let steam out. Cook for 4-5 minutes– they don’t have to be completely cooked through.

Get a large bowl out and put pasta, shredded chicken, cheese, broccoli and alfredo sauce, then season well with lemon pepper and mix well. Spray a 13×9 baking dish with cooking spray and pour the pasta mixture then sprinkle the top with more cheese. Cover loosely with foil and bake for 25 minutes, then remove foil and bake for another 5 minutes.

%d bloggers like this: