Filed under: appetizer, chicken, Company, favorites, Health, main course, pasta, weeknight
We are going out of town tomorrow but had so many herbs in our garden dying to be eaten. We decided to pick them all– including basil, mint, chives, and parsley– and throw them in a food processor with parmesan, olive oil, salt, pepper, and garlic cloves. I didn’t measure any of the ingredients but instead just tasted a few times. Then I froze into ice cubes. I plan to use them for quick dinners with pasta, fish, or chicken. Any other ideas for these little flavor gems?
Adapted from an Emeril recipe. Tasty!
Ingredients
- 1 lb button mushrooms (thinly sliced)
- 1 yellow onion (finely chopped)
- 3 tbsps minced garlic
- 2 zucchini
- 2 jars alfredo sauce (I used Paul Newman)
- 1/2 cup white wine
- 1 lb spinach (stemmed washed blanched and roughly chopped, or frozen)
- 1 cup parmesan (grated)
- 2 tbsps olive oil
- 2 lbs boneless skinless chicken breasts
- 1 lb lasagna noodles
- seasonings to taste
Preparation
- Melt butter in a large saucepan over medium heat. Add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes. Add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes. Add spinach and zucchini. Saute and set aside.
- Set a large, 12-inch saute pan over medium heat and add the olive oil. Season and sear the chicken, stirring occasionally, until golden brown and cooked through, about 4 to 5 minutes. Transfer to a plate to cool and set aside. When cool, cut into bite size pieces.
- Preheat the oven to 375 degrees F.
- Mix alfredo with white wine.
- Coat a 9 by 13 by 3-inch casserole with olive oil, and spread about 1/2 cup of the alfredo sauce on the bottom of the dish. Lay 3 sheets of pasta across the bottom of the dish and spread 3/4 cup of the sauce over the pasta. Sprinkle 1/2 of the chicken over the sauce, then sprinkle with 1/2 of the veggie mix, and 1/4 cup of the Parmesan. Lay another 3 sheets of pasta over the chicken. Repeat with the remaining sauce, chicken, Parmesan, veggies, and pasta, ending with a layer of pasta covered with alfredo sauce. Sprinkle the remaining Parmesan over the sauce. Place the casserole on a parchment paper-lined baking sheet and bake, uncovered, until bubbly and well browned, about 45 minutes. Remove from the oven and allow to cool for at least 20 minutes before serving.
- 4 cloves garlic
- 2 medium yellow onions
- 6 ribs celery
- 1 lb (3-4) carrots
- 4 large (3/4 lb.) chicken breast
- 2 whole bay leaf
- 2 tsp basil
- 2 tsp dried thyme
- freshly cracked pepper
- 4 cups water $0.00
- salt (plus more to taste)
- I just follow the recipe on the Bisquick box 😉
- Mince the garlic, dice the onion, and slice the carrots and celery into small pieces. Add the garlic, onion, carrot, celery, bay leaf, basil, thyme, chicken breast, water, and some freshly cracked pepper to a slow cooker. Stir to combine and then cook on high for four hours or low for eight hours.
- After cooking , remove the chicken and shred the chicken. Return it to the pot.
- Allow the soup to continue to cook on high while you mix the dumpling batter.
- Remove the lid from the slow cooker and drop the dumpling batter into the soup by the heaping spoonful. Return the lid to the slow cooker and allow the dumplings to steam for 20 minutes. After 20 minutes they should have fluffed and expanded from the heat. Serve hot.
My favorite shortcut is to use three bags of the mirepoix soup starter from the freezer section (cut up onion, celery, and carrot). Such a fast and easy dinner!
These are a great quick meal and easily adaptable to the leftovers in your fridge. Might try broiling in the oven next time to use less oil than the fried version.
INGREDIENTS
- 1 cup cooked rice
- 1 cup cooked, shredded chicken (if you feel like meat in your dinner)
- 1 can beans, rinsed and drained (black, pinto, etc)
- Veggie options: green onion, mushrooms, peppers, tomatoes, etc
- 1/4 cup fresh cilantro, chopped
- juice of 1 lime
- 1/2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 2 cups shredded cheese
- A few tablespoons of mayo
- hot sauce to taste
- 6 burrito-sized flour tortillas
DIRECTIONS
- Mix all ingredients together except cheese. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
- Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.
Filed under: chicken, Company, favorites, Health, main course, Sunday, Uncategorized, weeknight
This was amazing the first night, and as leftovers! Joe loved it.
Ingredients
3 1/2 pounds skin-on, bone-in chicken quarters
Kosher salt and freshly ground pepper
1 lemon, halved
3 tablespoons extra-virgin olive oil
1 pound fingerling or other small potatoes
2 bunches radishes
1 bunch scallions
1 bunch baby carrots
1/4 cup chopped fresh dill or parsley
Directions
Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes.
Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper.
Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.
Notes: careful not to over salt. Also fingerling work best with this recipe.
I made the below by first browning two chicken breasts in a pan with seasoning, setting aside, and then adding them back in at the end. Also used leftover cheeses in fridge. Great result!
3 Tablespoons unsalted butter, divided
1 medium onion, very finely chopped
Kosher salt and black pepper
1 cup dry Arborio rice
1/2 cup white wine
3-1/2 cups chicken broth, plus more if needed (divided)
1/2 cup grated Parmesan (2 ounces), plus more for serving
2 Tablespoons chopped fresh-flat-leaf parsley
Melt two Tablespoons of the butter in a large skillet over medium heat. Add the onion, 1/2 teaspoon Kosher salt and 1/4 teaspoon black pepper, and cook, stirring occasionally, until softened, about 6-8 minutes.
Add the rice and cook, stirring for 2 minutes. Add the wine and simmer until absorbed.
Add half the broth (1-3/4 cups) and simmer, stirring once, until absorbed, 8-10 minutes. Add the remaining broth and simmer, stirring once, until the rice is tender and creamy, 8 to 10 minutes more. (If the rice is not cooked through and the mixture is dry, add more broth and continue to cook until tender.)
Stir in the Parmesan and the remaining Tablespoon of butter. Sprinkle with the parsley and additional Parmesan.
I had this at a restaurant and loved it! Not sure of the measurements, but here are ingredients:
Broth with lemongrass, ginger, and pepper.
Rice
shredded white chicken
green onions on the top when served.
This is a great sauce to dip samosas in, or throw over a piece of fish. It has a bit of spice and is quite fresh tasting.
1 bunch cilantro
garlic (to your taste)
1 green bell pepper
a few jalapenos or hot sauce
fresh ginger (I just use the freezer variety)
1.5 tb Lime juice
salt, cumin to taste
water, if your blender is weak
Combine and puree in blender or food processor. Less liquid is better. Exact measurements aren’t necessary, just make it how you like it!
(adapted from sparkpeople.com. I LOVE this recipe. Very healthy and fresh tasting. Serve with fish or chicken. Other ideas: avocado, different spices, etc.)
Ingredients
1 1/2 cups quinoa
1 1/2 cups canned black beans, rinsed and drained
1 1/2 Tbsp. red or white wine vinegar
1 1/2 cups cooked corn (fresh, canned or frozen)
1 bell pepper, any color, seeded and chopped
1 or 2 tomatoes
4 green onions, chopped
1 tsp. garlic, minced fine
1/4 tsp. cayenne pepper
1/4 cup fresh cilantro, chopped fine
1/3 cup fresh lime juice
1/2 tsp. salt
1 1/4 tsp. ground cumin
1/3 cup olive oil
Directions
Prepare quinoa as directed (if you have more than needed for this recipe, it freezes well. i suggest cooking in chicken broth)
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Add beans, corn, bell pepper, green onions, tomato, garlic, cayenne and coriander to the quinoa. Toss well.
In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.
Makes 8 servings.
Printed with permission from the American Institute for Cancer Research (so it has got to be good, right?)
faux foodie 