Merlot Chicken

Delicious pan-cooked garlic chicken in a brown Bordelaise-inspired sauce. Perfect with mashed potatoes and something green!

Ingredients

Chicken

• 1 lb thin-sliced chicken breasts
• 2 tsp crushed garlic
• 1/4 cup extra virgin olive oil
• 1 cup seasoned whole wheat breadcrumbs and/or Panko
• 1/4 cup grated Parmesan cheese
• 1 tsp ground black pepper
• 1 tsp seasoning salt blend (I use Morton Nature's Seasons)
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder
• 2 tbsp extra virgin olive oil (for in skillet)

Sauce

• 1 cup Merlot
• 2 shallots, chopped finely
• 1 cup water
• 2 tsp beef base (I used Better Than Bouillon)
• 4 tbsp unsalted butter
• 2 tsp crushed garlic
• salt and pepper to taste

Directions

Prepare the sauce:

• Melt 1 tablespoon butter in a saucepan over medium-high heat. 
• Add shallots and garlic, and sauté until translucent, about 2 minutes. 
• Add wine and broth, and boil until reduced, about 10-15 minutes. 

Meanwhile, prepare the chicken:

• Blend the olive oil and garlic in a large bowl.
• In a separate dish or gallon Ziplock bag, combine the bread crumbs and Parmesan cheese. 
• Dip the chicken breasts in the olive oil and garlic mixture, then dredge or shake in the bread crumb mixture. 
• Pour remaining 2 tablespoons olive oil to a deep skillet on medium-high heat; add chicken and cook about 5-6 min on each side, or until done. Transfer chicken to a plate and cover.

Combine the deliciousness:

• Pour reduced merlot sauce in the large skillet and bring to a boil, scraping up any browned bits. Reduce heat.
• Slowly whisk in remaining 3 tablespoons butter. Add salt and pepper to taste.
• Add chicken back to skillet and turn until coated in the sauce.

Serve over mashed potatoes (with extra sauce!).

Chicken Pot Pie Stew

In an effort to re-imagine some of our favorite old recipes, I've once again called upon SkinnyTaste.com for help.  I took the veggies from my Chicken Stew & Dumplings recipe, the soup base from SkinnyTaste's Chicken Pot Pie Soup, and replaced the dumplings with Bisquick's garlic-cheddar biscuits. What resulted was very similar to my original, but definitely tastier. Just an enhancement, really.

Chicken Divan

Here is a chicken+broccoli+cheese recipe we love (I mean, who doesn't love broccoli, chicken, and cheese?!), inspired by my mother-in-law's delicious recipe and relying heavily on the "lightened up" version from SkinnyTaste.com.

Ingredients:

• 2 large heads broccoli, chopped
• 1 pound boneless skinless chicken breasts 
• salt and pepper (other seasonings if desired - we use Mortin's Nature's Seasons in place of S&P, and a pinch of paprika)
• 1 tbsp butter
• 2 tsp extra virgin olive oil
• 2 cloves garlic, crushed
• 2 tbsp minced onion
• 4 tbsp all-purpose flour
• 1 cup low-sodium chicken broth
• 1 cup fat-free milk
• 2 oz dry white wine
• 4 oz shredded swiss
• 4 oz shredded sharp cheddar
• 1/4 cup grated parmesan cheese
• 1/4 cup seasoned whole wheat breadcrumbs
• cooking spray

Directions:

1. Preheat oven to 350°. Grease a 9 x 13 inch baking dish with cooking spray.
2. Bring a large pot of water to a boil. Add the broccoli and blanch for 3 minutes. Rinse with cold water. Drain well and set aside.
3. Slice chicken into strips about 1 inch thick. Season with salt and pepper (and other seasonings of choice). In a large skillet or grill pan, sauté chicken strips on medium-low heat on both sides until browned, and just about cooked through. 
4. In a saucepan, melt the butter and then add the oil, garlic, and onion; cook until soft. 
5. Sprinkle in the flour and whisk until smooth. 
6. Stir in broth, milk, and wine; bring to a boil. Remove from heat and stir in half of the swiss and cheddar cheeses. Season to taste with salt and pepper.
7. Arrange the broccoli and chicken in the casserole dish and top with sauce.
   
8. Sprinkle on the remaining swiss and cheddar cheeses and the grated parmesan; top with breadcrumbs. Top with a little cooking spray.
   
9. Bake 30 minutes or until bubbly; serve hot.

Cajun Chicken Noodle Casserole

This dish was created when I wondered how it would taste to add some spicy chicken to my favorite baked macaroni and cheese recipe.  Like that mac & cheese recipe, you can use any blend of cheeses that you like for this one.  I used organic or all-natural ingredients where I could.



Ingredients:

• 1/2 to 3/4 pound boneless, skinless chicken breast (about 2 cups once shredded)
• Cajun seasonings of choice
• 6 tablespoons margarine or butter
• ½ pound elbow macaroni
• 7 tablespoons all-purpose flour
• 4 cups skim milk
• 1-1/2 teaspoon salt [ I used McCormick's Nature's Seasons instead]
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne [omit if you want less kick]
• 3 cups shredded cheese of choice [here, I used a mixture of white sharp cheddar and Italian blend]
• 1/2 cup shredded cheese of choice for topping (here, I used a mixture of yellow cheddar and Parmesan)
  
• 1 cup fine bread crumbs (here, I used 3/4 cup fine bread crumbs and 1/4 cup Panko for extra crunch)
• 1-1/2 teaspoon Emeril's Essence [use less if you want less kick]

Directions:

1. Preheat oven to 350. Grease a 9x13" baking dish and set aside. 
2. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. 
3. Cook chicken in a skillet over med-high heat. Season both sides with Cajun seasonings, however you desire (I sprinkled each side with some cayenne, Cajun seasoning, and black pepper). Cook until juices run clear.
   
4. Place chicken on a cutting board and shred using 2 forks.  Set aside.
   
5. Melt the butter in a heavy 3-quart pot over medium heat. Add the flour, and stirring constantly with a wooden spoon, cook over medium heat for 3 to 4 minutes, being careful not to let the flour brown.
6. Using a whisk, add the milk in a steady stream (slowly) and simmer, whisking constantly, until thick and smooth - about 4 minutes.
   
7. Remove from the heat. Add the shredded chicken, salt, pepper, cayenne (if desired), and 3 cups shredded cheese and stir well.
   
8. Mix in cooked macaroni well. Pour everything into the prepared dish.
   
9. In a small mixing bowl, combine the remaining 1/2 cup of shredded cheese with the bread crumbs and Essence. Sprinkle evenly over the macaroni and bake until golden brown and bubbly, about 30 minutes.
   

Chicken Paprikash

Our little Hungarian meal...


This is one of those dishes that I never use a recipe for and that I really don't know how to explain. My grandma gave me her best attempt at a recipe for this a couple years ago - and now, like her, I just kind of eyeball it, taste as I go, and basically just wing it.

It's really best when you just don't think too hard about it and make it your own. So please allow me to be a little vague this time...

Ingredients

• 1 lb boneless, skinless chicken breast
• Paprika. Lots and lots of paprika.  Hungarian paprika is best.
  
• Minced onion
• Minced garlic
• Low-sodium chicken broth
• Chicken bouillon cubes (if needed)
  
• Black pepper
• Salt, if needed (or seasoning salt)
• **Optional: 1 cup sour cream** (my family has always made it without)
  
• 2 cups all-purpose flour
• 1 cup water (more or less as needed)
• 1 large egg
  

Directions

1. Start a large pot of water boiling for nokedli (Hungarian dumplings, aka spaetzel, aka halushka noodles).
2. Meanwhile, cut chicken into bite-size pieces and brown in a large/deep skillet (or a medium sauce pan).  Season with some paprika, black pepper, and the onion and garlic.  Cook until browned.
   
   
3. Add about 3-4 cups of chicken broth (or water + bouillon) - be sure to scrape browned chicken bits off bottom of the pan. mmm!
4. Stir in about 4-5 tsp paprika, and more seasonings according to taste.
   
   
5. Cover and let simmer for 30 minutes or so - tasting as you go.
6. While chicken-paprika mixture is simmering, prepare nokedli: Combine flour, egg, and water until you have a pancake-batter-like mixture (add flour and/or water until you get the right consistency).
   
   
7. With an oversized spoon, scoop up some dough, hold it over the large pot of boiling water, and use a butter knife to "cut" off pieces of dough - letting them drop into the boiling water.  Make them as large or small as you like.
   
   
   Note: I have a handy little spaetzel grater that will do this more quickly, but I always end up burning my wrist from holding it over the steam for so long!
8. Once all of the nokedli are in the pot, wait for them to rise to the top and float - cook another 2-3 minutes and then drain them into a collander.
   
   
9. Return the nokedli to the (now-empty) pot, away from heat.  Add a little butter, salt, and pepper if you like.
   
   
10. Carefully pour the chicken-paprika mixture (which will be quite soupy) into the pot over the nokedli. **If you are using sour cream, mix it in with the chicken sauce before pouring over nokedli.**
    
    Stir well. Let this sit for a few minutes so that the nokedli absorb the liquid.
11. Serve in bowls with spoons...and bread for dipping!
    
    
    

So good!

Chicken & Cheese Shells in a Tomato-Cream Sauce

Hybrid shells! I combined your basic Italian cheese-stuffed shells (with marinara) with our family's favorite chicken-stuffed shells recipe (leaving out the stuffing and gravy, of course) and came up with this interesting - and tasty - hybrid.  Please bare with me - it's definitely a work in progress!

Ingredients:

• 12 ounces jumbo pasta shells
• 1/2 lb boneless, skinless chicken breasts, boiled
  
• 1 1/4 cups organic mozzarella cheese, shredded (Reserve 1/4 cup)
• 1 cup Parmesan cheese, grated
• 15 oz organic ricotta cheese
• 2 large eggs, lightly beaten
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon dried parsley
• 2 tsp dried oregano
  
• 8 ounces spaghetti sauce (jarred or homemade - I used Prego organic tomato-basil)
• 8 ounces light whipping cream
• 1/4 cup fresh shredded Parmesan
  
• fresh basil, chopped, for garnish 

Directions

1. Preheat oven to 375-degrees F.
   
2. In an 8 quart pot, bring water to a boil and cook shells for 8 minutes or until al dente.
3. Drain and cool immediately with cold water. Place open-side-down on paper towels.
4. In food processor, chop cooked chicken finely
   
   
5. In a large mixing bowl, combine chopped chicken, ricotta, mozzarella (all but 1/4 cup), Parmesan, eggs, black pepper, garlic, parsley, and oregano. Mix well.
   
   
6. In a small bowl, blend together spaghetti sauce and cream.
   
7. Place a thin layer of spaghetti-cream sauce into the bottom of a 9x13" glass baking dish.
8. Spoon the cheese-chicken mixture into each pasta shell and place open side up, in a single layer, in prepared pan.
   
   
9. Pour the rest of sauce over the stuffed shells.
10. Loosely cover with foil and bake for 35 minutes.
11. Remove foil and sprinkle remaining Mozzarella and fresh shredded Parmesan cheese on top. Return to oven and bake 5-10 more minutes, until cheese is melted.
    

Note: I also drizzled some extra spaghetti sauce on top before baking

Do You Like Chipotle Burrito Bols?

From Chipotle.com

We do! But my question is, "Bol" or "Bowl"?? Regardless of how it is spelled, this burrito thing is quite delicious.



It took some experimentation but I think I've pieced together a pretty good "copycat" version. Bill and I both like the Tomatillo Red-Chili Salsa (the hottest salsa, which is smooth rather than chunky), and that's the one thing I'm having trouble recreating. So I've temporarily given up on trying to mimic it and instead I found a sauce that tastes different but just as good. You can top the Bol with a salsa/sauce of your choice.

The good news is that I've got the Cilantro-Lime Rice down pat!

Burritos in a Bowl

The Salsa (hot)
Ingredients

• 1 (15 ounce) can whole tomatoes
• 1 garlic clove, diced
• 1 tablespoon onion, diced
• 1-2 jalapeno peppers, chopped (more or less for desired spice)
  
• 2 tablespoons fresh cilantro, finely chopped
• 1/2 teaspoon ground cumin
• 2 teaspoons salt
• Juice of 1/2 lime
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon black pepper

Directions

1. Drain and discard about half the juice from the can of tomatoes.
2. Place all ingredients in a food processor or a blender and pulse until well mixed.
3. Blend more for a smooth salsa and less for a chunkier.
4. Taste test: I add more cayenne, lime, and cumin until I get the desired spice level and flavor.
   

The Meat
Ingredients*

• 2 dried ancho chiles
• 1 teaspoon black pepper
• 2 teaspoons cumin powder
• 2 tablespoons fresh chopped oregano
• 6 cloves garlic
• 1/2 red onion, quartered
• 1/4 cup vegetable oil
• 1-1/2 pound boneless, skinless chicken breasts or steak (I use all-natural chicken)
  

Directions

1. Soak dry chilis overnight in water, until soft. Remove seeds.
2. Add all ingredients except meat in food processor; puree until smooth.
3. Slice chicken or steak into strips or bitesize chunks.
4. Spread sauce over meat and refrigerate at least one hour, up to 24 hours.
5. After meat has been marinated, heat grill (or heat 1 tbsp oil in a large skillet or grill pan over high heat). Add meat to grill/pan and cook through. Season meat if desired (I add some extra black pepper and cumin).

*This is the "copycat" meat recipe from ChipotleFan.com, but I actually just marinate the meat in the salsa and add some extra seasonings while cooking.


The Rice
Ingredients

• 2 teaspoons vegetable oil or butter (I use Organic Valley butter)
  
• 1-1/3 cup white, long-grain basmati rice (I use organic)
  
• 2 cups water
• 1 teaspoon salt (I use coarse sea salt)
• Juice of 1 lime
  
• 2 teaspoons fresh chopped cilantro

Directions

1. In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
2. Add rice and lime juice, stir for 1 minute.
3. Add water and salt, bring to a full rolling boil.
   
4. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. (If rice looks dry during this time, add more water as needed)
   
5. Remove from heat and add in the cilantro and fluff rice with a fork.

The Toppings

• Black beans or pinto beans (you can buy them pre-seasoned or plain; heat over the stove until warmed through)
• Cheese (Chipotle uses finely shredded blend of Monterary jack and white cheddar - I use Organic Valley cheeses)
• Lettuce (Chipotle uses shredded Romaine)
• Sour cream (I use Organic Valley brand)
  
• Guacamole

Then...Build your Bol!

Start with the rice:


Then add the beans (I leave these out; Bill likes black beans in his):


Next comes the meat:


And then add your salsa and toppings:


Enjoy!

Pad Thai a la us

A delicious and spicy pad Thai, adapted from "Sukhothai Pad Thai" on allrecipes.com

Pad Thai with Chicken



Ingredients

• 1/2 cup white sugar
• 1/2 cup rice wine vinegar
• 1/4 cup low-sodium soy sauce
• 1 to 2 teaspoons chili paste (to taste)
• 2 tablespoons tamarind pulp (or fresh-squeezed lime)
• 1 (8 ounce) package dried rice noodles
• 1/2 cup toasted sesame oil
• 8 oz thin-cut chicken breasts, cut into 1/2 inch strips
• 1 teaspoon ground ginger
• 1 teaspoon ground black pepper
• 1 teaspoon chili powder
• 1-1/2 teaspoons minced garlic
• 4 eggs
• 1-1/2 tablespoons white sugar
• 1-1/2 teaspoons salt
• 1-1/2 cups ground peanuts
• 1/2 cup chopped fresh chives
• 1 tablespoon paprika
• 1 cup fresh bean sprouts 
• Cilantro to taste

Directions

1. In a medium saucepan over medium heat, make Pad Thai sauce: blend sugar, vinegar, soy sauce, chili paste, and tamarind pulp until it begins to boil. Simmer on low until needed, whisking frequently.
2. Soak rice noodles in cold water until soft; drain (or prepare according to "stir fry directions" on package....they need to be slightly undercooked so that they don't end up mushy when adding to the dish).
3. In a large skillet or wok over medium heat, cook meat thoroughly, seasoning with ginger, black pepper, and chili powder. Once cooked through. push chicken to one side of the pan.
4. Warm oil in the other side of the wok/skillet and then add garlic and eggs; scramble the eggs. Once eggs are cooked through, mix in with the chicken.
   
5. Add prepared noodles and bean sprouts.
   
6. Stir in sauce, 1-1/2 tablespoons sugar, 1-1/2 teaspoons salt, ground peanuts, chives, cilantro, and paprika. Mix thoroughly.
    

Buffalo Chicken Dip: All-Natural Version

So, in following with my attempt to cut processed foods out of my diet, I've played around with my Buffalo Chicken Dip recipe to make it more natural. Using all-natural or organic ingredients can be more expensive and slightly more work, but I personally think the taste and the health benefits are worth it.

Note: Frank's Red Hot website claims that their Buffalo sauce can be substituted with a mixture of hot sauce (Red Hot) + butter. Their Buffalo sauce contains preservatives while their hot sauce does not, so this is what I do.

All-Natural Buffalo Chicken Dip


Ingredients*

• 4 cups boiled, shredded all-natural chicken breasts (boneless/skinless)
• 1 cup Frank's Red Hot
  
• 1/2 cup melted organic butter
• 16 oz  organic cream cheese, softened
  
• 3/4 cup organic sour cream
  
• 1/4 cup buttermilk
• 1/2 teaspoon dried chives
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 cup all-natural cheddar cheese, shredded (Kraft makes all-natural cheeses)
  

*Obviously, you can use non-natural/organic ingredients instead!

Directions

1. In a large bowl, blend hot sauce, melted butter, sour cream, buttermilk, and seasonings.
   
   
2. Add shredded chicken and 1/2 cup of cheese; mix well.
3. Pour into 8x8" casserole dish, top with remaining 1/2 cup of cheese, and bake for 25-35 minutes at 400 degrees F (until cheese is bubbly),
   ...OR...
   Pour mixture into a small slow cooker and cook on high about 1 to 1-1/2 hours, or until bubbly and browning. Keep in slow cooker on low heat to keep dip hot while serving.
   
   

Serve with Tostitos Scoops!

Spicy!! Cajun Chicken Pasta w/ Homemade Fettuccine

Bill and I enjoy spicy food, so I tweaked my Creamy Chicken Alfredo recipe a bit. Note that this version is a little more natural as well.

Cajun Chicken Pasta

Ingredients

• 1 lb fresh fettuccine (see recipe below)
• 2 cups light cream
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3/4 teaspoon crushed fresh red pepper flakes
• 1 cup chopped green onion
• 1 tablespoon dried parsley flakes
• 1/2 lb grilled Cajun chicken (see recipe below)
• 3/4 cup shredded Swiss cheese
• 1/4 cup grated Parmesan cheese

Directions

1. Cook pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, pour cream into large skillet. Cook over med. heat, stirring constantly, until just boiling.
3. Reduce heat, add herbs,seasoning,and veg's.
4. Simmer 8 minutes, or until thickened.
5. Stir in grilled chicken.
6. Stir in cheeses, blending well.
   
   
7. Drain pasta, top with sauce and chicken.

NOTE: You can make this less spicy by omitting red pepper flakes.


Grilled Cajun Chicken

Ingredients

• 1/4 teaspoons white pepper
• 1/4 teaspoons garlic powder
• 1/4 teaspoons onion powder
• 1/4 teaspoons cayenne pepper
• 1/4teaspoons paprika
• 1/4 teaspoons ground black pepper
• 1/2 lb boneless, skinless chicken breast, cut in strips
  

Directions

1. Mix spices together until well blended
   
2. Toss chicken strips in seasoning until well coated
3. Grill chicken until cooked through
   
   

Homemade Fettuccine Noodles
(this is the Light Wheat Pasta recipe that comes in the Kitchen Aid Pasta Roller manual. Other recipes in the manual include Basic Egg Pasta, Semolina Egg Pasta, and Whole Wheat Pasta)

Ingredients

• 2-1/2 cups sifted whole wheat flour
• 1 cup sifted bread or unbleached flour
• 4 large eggs
• 2 tablespoons water
• 1/2 teaspoon salt
  

Directions

1. Place whole wheat flour, bread flour, eggs, water, and salt in mixer bowl.
2. Attach bowl and flat beater. Turn to Speed 2 and mix 30 seconds.
3. Exchange flat beater for dough hook. Turn to Speed 2 and knead 2 minutes.
4. Remove dough from bowl and hand knead for 1 to 2 minutes.
5. Divide dough into eight pieces before processing with Pasta Sheet Roller attachment.
6. Follow manufacturer's instructions for using pasta roller and cutter attachments **I ran each sheet of pasta dough through the roller about 5 times - starting on setting 1 and finishing at setting 5 before using the fettuccine cutter**
   
7. Add 2 teaspoons salt and 1 tablespoon oil (optional) to 6 quarts boiling water.
8. Gradually add pasta and continue to cook at a boil until pasta is “al dente” or slightly firm to the bite (I cooked the fettuccine noodles for 5 minutes).
9. Pasta floats to the top of the water while cooking, so stir occasionally to keep it cooking evenly.
10. Drain in a colander.