1 1/4 lbs of bonless chicken
2 tbsp olive oil,divided
1 1/2 tbsp Lemon Pepper
3 cans (14.5 oz each) chicken broth (about 6 cups)
1/2 medium onion
12oz uncooked angel hair pasta
1 lemon
2oz cream cheese, softened
1 can (14 oz) quartered artichoke hearts in water, drained
1/4 cup capers, drained and rinsed
Chopped parsley and grated cheese optional
1. Cut chicken into 1-in pieces. Combine chicken, 1 tbsp of oil and lemon-pepper in bowl- toss and coat. Heat remaining oil in skillet over med-high heat 1-3 mins or until shimmering. Add chicken to skillet; cook and stir 10 mins or until chicken is golden brown and centers are no longer pink. Remove chicken from skillet; set aside.
2.Pour broth into microwaveable bowl, cover and cook for 8-10 mins or until broth comes to a boil. Chop onion and add to skillet; cook 10-20 secsonds or until onion is fragrant. Carefully add broth and pasta to skillet; cook uncovered, 7-8 mins or until pasta is tender, stirring occasionally.
3. Add lemon juice (2 tbsp) and cream cheese to skillet; stir until cream cheese is fully incorporated. Add chicken and artichokes to skillet. Cook, covered for 1-2 mins pr until heated through. Remove from heat; stir in capers. Garnish with parsely and parmesan cheese if desired.
Wednesday, April 6, 2011
Tuesday, April 5, 2011
Sausage Grits Casserole
4 c. water
1 tsp salt
1 c. quick grits
4 eggs, lightly beaten
1-lb. sausage, browned
1 ½ cup (6 oz) sharp cheddar cheese, grated, divided into 1 c. and ½ c.
1 c. milk
¼ c. butter
Shrimp, optional
Preheat oven to 350 degrees. Grease a 3-quart baking dish; set aside. Bring water and salt to a boil in a large saucepan. Slowly stir in grits. Cook 4-5 minutes, stirring occasionally. Remove from heat. Stir small amounts of grits mixture into eggs. Return all to saucepan. Add sausage, 1 cup cheese, milk, and butter; blend well. Pour into prepared baking dish. Sprinkle with remaining ½ cup cheese. Bake 1 hour or until cheese is golden brown. Let cool 10 minutes.
Note: You may also substitute shrimp for sausage for a shrimp and grits casserole.
1 tsp salt
1 c. quick grits
4 eggs, lightly beaten
1-lb. sausage, browned
1 ½ cup (6 oz) sharp cheddar cheese, grated, divided into 1 c. and ½ c.
1 c. milk
¼ c. butter
Shrimp, optional
Preheat oven to 350 degrees. Grease a 3-quart baking dish; set aside. Bring water and salt to a boil in a large saucepan. Slowly stir in grits. Cook 4-5 minutes, stirring occasionally. Remove from heat. Stir small amounts of grits mixture into eggs. Return all to saucepan. Add sausage, 1 cup cheese, milk, and butter; blend well. Pour into prepared baking dish. Sprinkle with remaining ½ cup cheese. Bake 1 hour or until cheese is golden brown. Let cool 10 minutes.
Note: You may also substitute shrimp for sausage for a shrimp and grits casserole.
Creamy Chicken and Broccoli
12oz Bowtie Pasta
3 tbsp olive oil
1 lb boneless, skinless chicken breast, cut into thin strips
3 cups broccoli florets
2 small red bell peppers cut into thin strips
1 cup chicken broth
1 container (5.2 to 6.5 oz) garlic and spice soft spreadable cheese ~ I used the Philadelphia Cooking Crème Italian Cheese and Herb (very good)
1.Cook and drain Bowties according to package directions
2.In large skillet, heat olive oil over medium heat.
3.Add chicken. Cook 3 to 5 minutes or until chicken is cooked thought and lightly browned.
4.Remove chicken and add broccoli, red peppers and chicken broth. Cover and cook, stirring occasionally, 5-7 minutes or until broccoli is tender.
5.Return chicken to skillet and cook 1 minute longer. Remove from heat.
6.Add cheese, then pasta, combining gently until cheese is melted and smooth. Serve immediately.
3 tbsp olive oil
1 lb boneless, skinless chicken breast, cut into thin strips
3 cups broccoli florets
2 small red bell peppers cut into thin strips
1 cup chicken broth
1 container (5.2 to 6.5 oz) garlic and spice soft spreadable cheese ~ I used the Philadelphia Cooking Crème Italian Cheese and Herb (very good)
1.Cook and drain Bowties according to package directions
2.In large skillet, heat olive oil over medium heat.
3.Add chicken. Cook 3 to 5 minutes or until chicken is cooked thought and lightly browned.
4.Remove chicken and add broccoli, red peppers and chicken broth. Cover and cook, stirring occasionally, 5-7 minutes or until broccoli is tender.
5.Return chicken to skillet and cook 1 minute longer. Remove from heat.
6.Add cheese, then pasta, combining gently until cheese is melted and smooth. Serve immediately.
Texas Potatoes
2lbs. frozen hash browns or O’Brien potatoes
½ c. onion
½ c butter melted
2 tsp salt
½ tsp pepper
1 can cream of chicken soup
1 -8oz container sour cream
1- 14oz pkg. shredded cheddar cheese
Preheat oven to 350. Partially thaw potatoes. Mix all ingredients together and place in greased 9x13 pan. Bake for 45 minutes.
½ c. onion
½ c butter melted
2 tsp salt
½ tsp pepper
1 can cream of chicken soup
1 -8oz container sour cream
1- 14oz pkg. shredded cheddar cheese
Preheat oven to 350. Partially thaw potatoes. Mix all ingredients together and place in greased 9x13 pan. Bake for 45 minutes.
Salsa Chicken and Rice
¼ cup all-purpose flour
6 boneless, skinless chicken thighs (about 2 pounds)
½ tsp. salt
2 T vegetable oil
2 cups cooked long grain rice
1 jar (16 oz) chunky style-salsa
1 can (15 oz) black beans, drained, rinse
1/3 cup chopped green onions (about 2 onions)
1 cup shredded Cheddar Cheese
1. Preheat oven to 375. Place flour in medium bowl. Sprinkle chicken with salt; coat with flour.
2. Heat oil in a large skillet over medium-high heat until hot. Add chicken; cook until browned on both sides, 6-8minutes. Remove skillet from heat.
3. Combine cooked rice, salsa, black beans and green onions in a large bowl; mix well. Spoon mixture evenly into a 9-inch square baking dish. Place browned chicken on top of rice mixture; press chicken slightly into mixture, Sprinkle with Cheddar.
4. Bake until instant-read thermometer inserted in center of chicken registers 180 and rice mixture is hot, 30-40 minutes.
6 boneless, skinless chicken thighs (about 2 pounds)
½ tsp. salt
2 T vegetable oil
2 cups cooked long grain rice
1 jar (16 oz) chunky style-salsa
1 can (15 oz) black beans, drained, rinse
1/3 cup chopped green onions (about 2 onions)
1 cup shredded Cheddar Cheese
1. Preheat oven to 375. Place flour in medium bowl. Sprinkle chicken with salt; coat with flour.
2. Heat oil in a large skillet over medium-high heat until hot. Add chicken; cook until browned on both sides, 6-8minutes. Remove skillet from heat.
3. Combine cooked rice, salsa, black beans and green onions in a large bowl; mix well. Spoon mixture evenly into a 9-inch square baking dish. Place browned chicken on top of rice mixture; press chicken slightly into mixture, Sprinkle with Cheddar.
4. Bake until instant-read thermometer inserted in center of chicken registers 180 and rice mixture is hot, 30-40 minutes.
Chicken with Apples
4 Chicken Breasts
1-2 Red Delicious apples, Sliced (I use 4-6)
½ cup brown sugar
¼ cup Dijon mustard
1 T. flour
Cinnamon
Preheat oven 350. Put foil twice the length over cookie sheet. Put chicken on foil (I flatten to make even), cover with sliced apples. Mix sugar, mustard and flour. Sprinkle over apples and chicken. Sprinkle cinnamon on top. Bring foil over and cover all. Bake 40 minutes or until chicken juice runs clear.
1-2 Red Delicious apples, Sliced (I use 4-6)
½ cup brown sugar
¼ cup Dijon mustard
1 T. flour
Cinnamon
Preheat oven 350. Put foil twice the length over cookie sheet. Put chicken on foil (I flatten to make even), cover with sliced apples. Mix sugar, mustard and flour. Sprinkle over apples and chicken. Sprinkle cinnamon on top. Bring foil over and cover all. Bake 40 minutes or until chicken juice runs clear.
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