Chicken and Vegetable Stir-Fry

A new post is LONG overdue! Seeing as how the last post was in February, and it had nothing to do with cooking (which is what this blog was intended for....to share recipes) I need to get back to blogging on a routine basis. If I publish that I will (try) to have a new post twice a week, maybe it will actually happen!

So, on with a new recipe....my daughter and I had the opportunity to stay with family back in Indiana for the month's of March and April while my husband was TDY (temporary duty assignment - for those that don't speak military lingo). Ally and I enjoyed seeing a beautiful Midwest spring (only to come back to cold and snow in WY) and lots of time to visit with her grandparents. While staying with my parents, I picked out a few new recipes to try, one of which is the Chicken and Vegetable Stir-Fry. I was suppose to leave the recipe with my mom before returning to WY, and that didn't happen...so here you go mom!

Chicken and Vegetable Stir-Fry (ToH April/May 2010)
4 tsp cornstarch
1 cup reduced-sodium soy sauce
1 lb boneless, skinless chicken breasts, cut into 1/4 in. strips
2 Tbls olive oil, divided
1 1/2 cups fresh cauliflowerets
1 1/2 cups fresh broccoli florets
2 medium carrots, sliced
1 small sweet red pepper, julienned
1 small onion, halved and sliced
1 garlic clove, minced
1/2 tsp salt
1/2 tsp pepper
1/4 to 1/2 tsp crushed red pepper flakes
2 1/2 cups hot cooked rice
minced fresh cilantro (optional)

Combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok, stir-fry chicken in 1 Tbls oil until no longer pink. Remove and keep warm. Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken, heat through. Serve with rice. Sprinkle each serving with cilantro. (FYI - 6 WW pts/serving)

Cheesy Slow Cooker Chicken

Continuing with the "slow-cooker" theme from the previous post, here is another recent recipe that I made. I must say if you are trying to use ingredients you have on hand before making another trip to the grocery store, give this recipe a try...but it's nothing spectacular and frankly something you could probably come up with on your own.

Cheesy Slow Cooker Chicken
6 boneless, skinless chicken breasts
salt
black pepper
garlic powder
2 cans condensed cream of chicken soup, undiluted
1 can condensed Cheddar cheese soup, undiluted
Chopped fresh parsley (optional)

Place 3 chicken breasts in slow cooker. Sprinkle with salt, pepper and garlic powder. Repeat with remaining 3 breasts and seasonings. Combine soups in medium bowl; pour over chicken. Cover; cook on LOW 6 to 8 hours or until chicken is tender. Garnish with parsley, if desired. Serve over pasta, rice or mashed potatoes. Serves 6.

Orange-Chicken Rice Bowl

The only thing I can really say about this recipe is that the chicken really needed to be marinated in the sauce versus just being cooked in it like the directions indicate. Not a stir-fry I will be making again....

Orange-Chicken Rice Bowl
1 lb boneless skinless chicken breasts, cut into strips
1/4 cup Asian toasted sesame dressing
1/4 cup orange juice
3 cups frozen stir-fry vegetables
3 cups hot cooked rice
1/4 cup chopped cocktail peanuts

Heat large nonstick skillet on medium-high heat. Add chicken, stir-fry 5 to 7 minutes or until done. Stir in dressing and juice. Bring to a boil. Add vegetables, cook 5 to 7 minutes or until heated through, stirring occasionally. Serve over rice. Sprinkle with nuts. Serves 4.

Honey Rosemary Chicken

Before the frost really hits here in Wyoming, I wanted to use some rosemary we have growing on our back patio. If I choose to make this recipe again, I will cut down the honey used, I felt it was too sweet for chicken.

Honey Rosemary Chicken ( adapted from Taste of Home Winning Recipes)
1 Tbls honey
1 Tbls balsamic vinegar
1 Tbls fresh rosemary, minced
1 1/2 tsps olive oil
1 boneless chicken breast
sprinkle salt and pepper

In a small bowl, combine the honey, vinegar, rosemary and oil. Put chicken in resealable bag and add marinade. Let sit in refrigerator at least two hours. Place chicken in oven safe dish, sprinkle with salt and pepper. Bake, uncovered, at 350 degrees for 25-30 minutes or until juices run clear. Serves 2.

Orange Walnut Chicken

My dear friend, Susy, whom I was recently able to see while she and her family were in Colorado (a very short drive away from me), gave me the 'Taste of Home Winning Recipes Cookbook'. If you've followed my blog for any time at all, you know I love ToH, so getting a cookbook full of their "winning" recipes was a big hit with me. The Orange Walnut Chicken is the first recipe I've tried from my new cookbook and the notation in the cookbook says it's a 1st prize winner. It is very good and received good reviews from my husband as well, which is always nice!

Orange Walnut Chicken
3 Tbls orange juice concentrate
3 Tbls vegetable oil, divided
1 Tbls soy sauce
1 garlic clove, minced
4 boneless skinless chicken breast halves
1/2 cup coarsely chopped walnuts
1 Tbls butter
4 green onions, thinly sliced, divided
1/2 cup orange marmalade (I substituted apricot marmalade)
1/2 cup orange juice
1/4 cup lemon juice
2 Tbls honey
1 to 2 Tbls grated orange peel
2 to 3 tsps grated lemon peel
1/2 tsp salt
1/8 tsp pepper
Hot cooked rice

In a large resealable bag, combine the orange juice concentrate, 2 Tbls vegetable oil, minced garlic, and soy sauce; add chicken. Seal bag and turn to coat; refrigerate for 2-3 hours. Remove chicken; reserve marinade. In a skillet, cook chicken in remaining oil until juices run clear. Meanwhile, in a saucepan, saute' walnuts in butter until lightly browned; remove and set aside. Set aside 1/4 cup green onions for garnish. Add remaining onions to saucepan; saute' until tender. Add reserved marinade and the next eight ingredients. Bring to a rolling boil; boil for 2 minutes. Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce reaches desired consistency. Serve chicken over rice; top with sauce and reserved walnuts and onions. Serves 4.

"Chips"...to accompany the Sailor Sandwiches

When having a fish sandwich, you need to have some type of "chip." I attempted to make my own chips using a recipe that called for the potatoes to be crisped in the microwave. This technique did not work for me...and I won't be making this again! I told my husband while trying these at dinner that if I ever got the notion to make my own chips, just to save me the hassle and run to the store to grab a real bag of chips....it would make us both happier!
Microwave Potato Chips
3 medium red potatoes
1/4 cup olive oil
1 tsp salt
curry powder

Layer three paper towels on a microwave-safe plate; set aside. Scrub potatoes and cut into 1/16 inch thick slices. Brush slices on each side with olive oil and lightly sprinkle with salt and curry. Arrange on prepared plate (do not overlap). Microwave on high for 3 minutes; turn and microwave 2-3 minutes longer or until chips are dry and brittle. Repeat with remaining potatoes, oil and seasonings. Let chips cool for at least 1 minute before serving. Store in an airtight container. Makes 5 servings.

Teriyaki Grilled Chicken

My friend, Michelle, knows that I receive the Taste of Home magazine. She recently visited her parents where they enjoyed a dish from the June/July 2009 issue. When she arrived back in Wyoming, she asked if I had tried the Teriyaki Grilled Chicken, as it was a recipe her family really enjoyed. So, based on Michelle's recommendation, I tried the recipe this week.


Teriyaki Grilled Chicken
1/3 cup soy sauce
1/4 cup canola oil
2 green onions, thinly sliced
2 Tbls plus 1 1/2 tsps honey
2 Tbls sherry or chicken broth
2 garlic cloves, minced
1 tsp minced fresh gingerroot
6 bone-in chicken breast halves

In a large resealable plastic bag, combine the first seven ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 5 hours. Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 40-50 minutes or until meat thermometer reads 170 degrees.

Jerk Chicken

Spicy, but good!

Jerk Chicken
1/2 cup chopped onion
1 Tbls brown sugar
2 Tbls low-sodium soy sauce
2 Tbls red wine vinegar
1 tsp chopped fresh thyme
1 tsp chopped garlic
1/2 tsp sesame oil
1/4 tsp ground allspice
1 habanero chili pepper
2 (4 oz) skinned, boneless chicken breast halves
vegetable cooking spray

Position knife blade in food processor; add first 9 ingredients. Pulse 12 times, scraping sides of processor bowl once. Place 1/3 cup onion mixture in to a zip-top plastic bag; reserve remaining onion mixture. Add chicken to bag; seal bag, and marinate chicken in refrigerator 1 hour, turning bag occasionally. Remove chicken from marinade, discarding marinade. Coat grill rack with cooking spray; set grill to medium-hot. Grill chicken, covered 4 minutes on each side or until chicken is done. Serve chicken with reserved onion mixture. Serves 2.

Chicken Fajita Salad

In my opinion, this recipe is mediocre....nothing special and really not anything you couldn't come up with on your own. However, most of the ingredients you probably have on hand which makes it great for those nights when you aren't sure what you are fixing for dinner.
Chicken Fajita Salad
1/2 lb chicken breast tenders
1 Tbls plus 1 tsp lime juice
1/2 tsp chili powder
1/4 tsp ground cumin
1/8 tsp salt
1/8 tsp pepper
vegetable cooking spray
2 cups shredded romaine lettuce
1/2 cup seeded, chopped tomato
2 Tbls sliced green onions
1/4 cup shredded Monterey Jack cheese
2 Tbls sour cream
1/4 cup chunky salsa

Place chicken in a shallow dish. Combine lime juice and next 4 ingredients; pour over chicken, turning to coat. Cover and marinate in refrigerator 45 minutes. Place chicken on rack of broiler pan coated with cooking spray. Broil 7-8 minutes or until done, turning after 4 minutes. (My husband grilled the chicken.) Remove from oven; slice chicken into 1/2 inch strips, and set aside. Place 1 cup lettuce on each of 2 salad plates, and top evenly with chicken, tomato, and remaining ingredients. Serves 2.

Barefoot Bloggers: Chinese Chicken Salad and Croque Monsieur (not eaten together!)

I've been pretty busy this month with various things and didn't get around to trying these recipes before the date they were suppose to be posted. Luckily, I did get them made before the end of the month...yay! One thing I enjoy about the Barefoot Blogger group is that I am "forced" to try recipes that I would otherwise skip right over in the cookbooks. Most of the recipes have been wonderful and sometimes they are fine to try once. My husband and I both agreed that this month's recipes were decent, but weren't anything special according to our taste buds. These fall in to the "try once" category.

The first recipe is for Chinese Chicken Salad (found in Barefoot Contessa Parties!) and was chosen by McKenzie. I felt the sauce was a little much for this salad. I reduced the recipe to serve two and I really tasted the toasted sesame oil in the dressing. If you choose to try this dish, I would taste the dressing as you add ingredients and adjust to your liking.

4 split chicken breasts (bone-in, skin-on)
Good olive oil
Kosher salt
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted
For the dressing:
1/2 cup vegetable oil
1/4 cup good apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces. Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl. Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature. Serves 12.

The second recipe for the month of April was Croque Monsieur (found in Barefoot in Paris)selected by Kathy.2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin

Preheat the oven to 400 degrees F. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside. To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted. Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot. Serves 4-8.

PS. It's almost my turn to select a recipe! It looks like the group will make the recipe I pick at the end of June. Decisions, decisions....what should I choose?

Getting caught up....

I can't believe I have let my blog lapse for a whole month! I've been preoccupied with other things and honestly have not been cooking all that much; and what I have been cooking is the old "stand-by" recipes that we all treasure (aka - comfort food!). I am going to try to not let the blog lapse this long again, I apologize to all of you that check here frequently. I do have some great recipes to post, along with some very easy things to make that are so delicious! And, I need to get caught up with Barefoot Bloggers and Tuesdays with Dorie.

Starting things off again, I am sharing a great recipe my husband and I tried this past weekend. The weather was gorgeous here, and we took advantage by grilling out on both Saturday and Sunday! (picture will be posted after I find the camera cord!!)

Pineapple Chicken Kabobs (ToH June/July 2007)
2 cans (one 20 oz, one 8 oz) unsweetened pineapple chunks
1/3 cup Worcestershire sauce
8 boneless skinless chicken breast halves
1 package (1 lb) sliced bacon
2 large sweet onions
4 large green peppers
32 cherry tomatoes

Drain the pineapple, reserving juice; set pineapple aside. In a bowl, combine the pineapple juice and Worcestershire sauce. Cut each piece of chicken into four strips (or large chunks, as we did). Pour 1 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; cut in half widthwise. Cut each onion into 16 wedges; cut each pepper into eight pieces. Drain and discard marinade. Wrap a piece of bacon around each chicken strip. On 16 metal or soaked wooden skewers, alternately thread the bacon-wrapped chicken, vegetables and pineapple. Grill uncovered, over medium heat for 6-8 minutes on each side or until juices run clear, basting frequently with reserved marinade. Serves 8.

Gingered Chicken Dinner

Gingered Chicken Dinner
1 1/2 cups orange juice
1/4 cup soy sauce
4 garlic cloves, minced
1 tsp ground ginger
1/2 tsp salt
1/4 tsp pepper
2 boneless skinless chicken breast halves
1 Tbls butter
1 cup uncooked instant rice
1 cup frozen broccoli florets, thawed


In a bowl combine the first six ingredients. Pour half into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade. Drain and discard marinade. In a small skillet over medium heat, brown chicken in butter for 2-3 minutes on each side. In a greased 8-inch square baking dish, combine rice with reserved marinade; top with chicken. Cover and bake at 350 degrees for 15 minutes. Top with broccoli; cover and bake 10-15 minutes longer or until chicken juices run clear. Serves 2.

Barefoot Bloggers: Coq Au Vin

This is one recipe that had it not been chosen by Bethany, it would have never been made in my house. I frequently see recipes for this dish in various cookbooks and cooking magazines, but it's always been somewhat intimidating to me. I now know I CAN make Coq Au Vin! I have yet to be disappointed with a Barefoot Contessa recipe, and this was no exception. I will say, I'm not sure that I will make this dish again, now that I have completed the recipe. It was good, just not something my husband and I would enjoy all the time. In our opinion, this dish was very rich; perfect for a cold winter's night. I omitted the mushrooms, as neither my husband nor I like them. The other change we would make to the recipe (if we were to make it again) is to take the skin off the chicken. The original recipe didn't indicate that you should remove the skin, but I felt it would have allowed the chicken to soak up more of the wine/broth during the cooking process. Overall, this was a success!
Coq Au Vin (Barefoot Contessa Back to Basics)
2 tablespoons good olive oil
4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced (I left out)

Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and light to burn off alcohol. Put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.

Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

Chicken Piccata and Buttermilk Mashed Potatoes

I needed a main dish to go along with Herb Roasted Onions from yesterday's post and found a recipe for chicken and mashed potatoes off of the Food Network website. Both of these recipes are from Barefoot Contessa (Ina Garten) and she served them with the Herb Roasted Onions. I figured if she served them together, it must be good!



Buttermilk Mashed Potatoes
Kosher salt
1 1/2 pounds boiling potatoes
1/4 cup milk
4 tablespoons (1/2 stick) unsalted butter
1/2 cup buttermilk
1/4 teaspoon freshly ground black pepper

In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done. As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy. Serves 2-3.

Chicken Piccata
2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving


Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley. Serves 2.

Soup and Cornbread

Here are two "must-try" recipes which are great for cool weather! The hubby and I enjoyed them both for dinner last week and I am "archiving" them in my files to make again.

Chicken and white bean soup
3 cups chopped white chicken meat
1 Tbls canola oil
3 carrots, sliced
2 celery stalks, sliced

1 onion, chopped
2 cups water
6 cups reduced-sodium chicken broth
1 (15 oz) can Great Northern beans, rinsed and drained
salt and freshly ground black pepper

Cook chicken until done with your prefered method. (I baked mine and sprinkled some Lemon Pepper seasoning on before baking, which added a little depth of flavor to the soup.) In a stockpot over medium heat, add oil. Saute the carrots, celery, and onion for 8-10 minutes or until vegetables soften. Add water and chicken broth and bring to a boil, stirring to combine. Reduce heat, cover and simmer for 15-20 minutes. Add beans and chicken meat, cook for 5 mintues. If too thick, add broth or water. Season with salt and pepper if desired. Serves 6.
I was impressed with how flavorful the soup was considering it didn't call for a lot of ingredients or seasonings.

Sweet Cornbread (found on my friend Susy's friend Jeni's blog....catch that?!)
1 yellow cake mix
1 box jiffy cornbread

Make both boxes of mix according to their directions and combine. Bake in a 9 x 13 greased pan at 375 degrees for about 40 minutes. (I chose to bake mine as muffins and baked for about 15-18 minutes.) This made about 15 muffins, so I froze what I had leftover.
This might be the way I make cornbread from now on, they were so good!

PS. Happy Birthday, Leslie!

'Mock' version of PF Chang's Chicken Lettuce Wraps

My husband and I really enjoy P.F. Changs, so much so that we drive 45 minutes just to eat at this restaurant! About a year and a half ago we were able to take a trip to Spokane, Washington (for the NCAA Basketball tournament) with our friends, the Menzie's. They enjoy P.F. Changs just as much as we do and they 'introduced' us to the chicken lettuce wraps. I was a little leery at first as I wasn't quite sure about using a lettuce leaf to wrap around the filling; however, I'm so glad we tried them!

We recently had some friends over for dinner which consisted of Sushi and fried wontons. These particular friends had never tried sushi before, so I thought I may need something else to serve along with the sushi in case it wasn't a hit. I searched the internet and found a recipe for PF Chang's Chicken Lettuce Wraps with the 'Special Sauce'! So exciting!! In the rush to get dinner on the table, I wasn't able to capture any pictures of this, but I highly recommend you try this recipe if you are a fan of the Chicken Lettuce Wraps from Changs (especially the sauce, as that's what makes it so good). I couldn't believe how similar this version tasted compared to the restaurant's....very close! My husband said something was missing, but I couldn't tell a difference.

PF Chang's Chicken Lettuce Wraps and Special Sauce
3 Tbls oil
2 boneless, skinless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 Tbls chopped onion
1 tsp minced garlic
4-5 leaves iceburg lettuce

Heat oil in wok over high heat. Add chicken and cook 4-5 minutes on each side or until done. Remove from wok and let cool. In the meantime chop water chestnuts and mushrooms until the size of a pea. Chop cooled chicken breasts to the same size. Combine chicken, water chestnuts, mushrooms, garlic and onion in medium size bowl.

Stir-fry sauce
2 Tbls soy sauce
2 Tbls brown sugar
1/2 tsp rice wine vinegar

Combine ingredients in small bowl. Pour over chicken mixture (from above) and toss to coat. Heat wok back up on high heat, add 1 Tbls oil (I chose to use sesame oil which added a lot of flavor). Once wok is hot, add chicken mixture and cook until hot. Remove from heat to a serving bowl.

Special Sauce
1/4 cup sugar
1/2 cup water
2 Tbls soy sauce
2 Tbls rice wine vinegar
2 Tbls ketchup
1 Tbls lemon juice
1/8 tsp sesame oil

Make sauce by dissolving sugar in water in small bowl. Add remaining ingredients and whisk until well blended. Refrigerate until ready to use. (This is the sauce in the "middle" at PF Changs--the base which they add the hot mustard and chili paste.)

1 Tbls hot mustard
2 tsp water
1-2 tsp garlic and red chili paste

Mix water with hot mustard in small dish. Place garlic chili paste in another small dish. Add amount desired (increasing the heat) to the special sauce. Use the special sauce as a dressing for the lettuce wraps.

Enjoy Menzie's and Mack's (and everyone else out there)!

a WHOLE roast Chicken

My mom should be proud! Growing up we ate a LOT of chicken. I think it's attributed to the fact that my mom really likes chicken, you could prepare it many different ways, and it was always pretty cheap (a whole chicken that is). Since being married, I have resorted to using the skinless, boneless chicken breasts when serving chicken for dinner. They are so easy, hardly any prep work, and just the right serving size for two. However, this past weekend some of our friends from Montana (the Menzie's) were passing through town and stayed with us for a night. I wanted to make something for dinner that wouldn't require a lot of prep work, dirty dishes, and would be fairly easy to clean up. I came across a recipe titled, "Simplest Roast Chicken with Lemon and Herbs." I figured it couldn't get any easier that that! Sorry, I wasn't able to get a picture of the perfectly golden brown whole chicken, but here's the recipe.

3/4 tsp plus 1 pinch Kosher salt
1/4 tsp plus 1 pinch ground black pepper
1 4lb chicken, rinsed inside and out and patted dry with paper towels
1/2 lemon
1/2 head of garlic
1 bay leaf
1 bunch of fresh tarragon
2 Tbl unsalted butter

Preheat the oven to 400 degrees. Put a roasting pan with rack in there to heat up. In a small bowl, stir together the salt and pepper. Cut off any lumps of fat you see around the neck of the chicken. Then balance the bird on the neck end and sprinkle the inside cavity with about half the salt and pepper mixture. Put the lemon half into the cavity, along with the garlic, bay leave, and about three quarters of the tarragon. Sprinkle the outside of the chicken with the remaining salt and pepper. Melt the butter. When you are ready for the chicken, open the oven and pull out the oven rack supporting the roasting pan. Put the chicken, breast side down on the rack and pour (or brush) half the butter over the chicken. Now close the oven door and roast for 40 minutes. Using tongs, turn the bird, breast side up, and pour the remaining butter over the breast. Continue roasting until a thermometer inserted into the thickest part of the thigh reads 165 to 170 degrees, about 35-40 minutes longer; or about 1 hour and 15 minutes total cooking time.

Much to my husband's delight, we had leftover chicken that I picked off the bone and added to my mom's homemade egg noodles for dinner the next night!

Barefoot Bloggers: Panzanella and Lemon (Butterflied) Chicken

I would highly recommend that you try these recipes! I made them both for dinner one evening this last weekend and they are wonderful! My husband didn't care for the panzanella salad only because he doesn't like the vegetables included...although he did pick out some of the bread pieces. I on the other hand loved it! I was a little leery at first as I've never had a "bread" salad. I also don't like soggy bread, but the nice thing was, once I mixed the bread in and served it up, the bread was still crunchy from being toasted! I was a little intimidated to use a whole chicken for the lemon chicken and attempt to butterfly it, so instead I substituted chicken breasts which is more our serving size anyway. I couldn't really taste the rosemary on my chicken, but the lemon flavor was great. The chicken was moist and had a nice refreshing taste. I will definitely make these recipes again!



Panzanella (from Barefoot Contessa Parties!)
3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained

For the vinaigrette: 1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.



Butterflied Chicken (Barefoot Contessa)
1/4 cup chopped fresh rosemary leaves, plus 2 sprigs
3 garlic cloves, chopped 1 teaspoon lemon zest
1 1/2 tablespoons lemon juice
Good olive oil
Kosher salt
Freshly ground black pepper
2 roasting chickens (2 1/2 to 3 pounds each), deboned and butterflied
1/2 lemon, thinly sliced

Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.
Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens. Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour. Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.

Chicken Alfredo Lasagna

The last time I went to visit my friends in Montana, Laura made a wonderful Chicken Alfredo Lasagna. Rather than doing the easy thing and asking her for the recipe, I scoured the internet and found the same recipe (I think!). The source of the recipe I found says that the original recipe was published by Pampered Chef in their Kitchen Classics cookbook. I've used several Pampered Chef recipes and have always had success, which was no different with the lasagna. Thanks Laura for making a great dish and for inspiring me to "hunt" for the recipe, we enjoyed this for dinner last night!


Chicken Alfredo Lasagna by Pampered Chef
10 Uncooked lasagna noodles
1 jar (16 oz) white Alfredo pasta sauce
1/4 cup Milk
1 1/2 tsp Dried oregano leaves
3 cups Coarsely chopped cooked chicken (use rotisserie-cooked for convenience)
1 can (14 oz) artichoke hearts in water, drained and chopped
1/2 cup chopped red bell pepper
1/4 cup finely chopped onion
1 garlic clove, pressed
3 cups (12 oz) shredded mozzarella cheese
1 pkg (4 oz) crumbled feta cheese
2 cups (4 oz) packed fresh baby spinach leaves

Preheat oven to 375. Cook noodles according to package directions, using shortest cook time; drain. In small bowl, combine Alfredo sauce, milk and oregano. Whisk until blended. Set aside. Coarsely chop chicken. Chop artichokes, bell pepper and onion, press garlic and add mozzarella and feta cheese. Mix well.
To assemble lasagna, spread 2/3 cup of the Alfredo sauce mixture over bottom of rectangular baking dish. Top with half of the noodles, overlapping to fit. Layer half of the spinach leaves over noodles; top with half of the chicken mixture. Repeat layers, starting with half of the remaining sauce. After layering, pour remaining sauce over top of lasagna.
Cover baker with aluminum foil. Bake 45 minutes. Carefully remove foil. Continue baking 10-15 minutes or until bubbly. Remove from oven; let stand 15 minutes for easier serving. Cut into squares; serve.

Chicken Caesar Wraps

Tonight's dinner recipe comes from the Betty Crocker "Cooking for Two" cookbook. My husband and I received this book as a wedding gift and have tried quite a few recipes out of it. I was in the mood for something quick yet "summery" for dinner. I came across the recipe for Chicken Caesar Wraps and felt it fit the bill. Not only that, it is designed to only feed two people, so no leftovers to worry about!



Chicken Caesar Wraps
8 small romaine leaves
2 Tbls chopped red onion
1 Tbls shredded Parmesan cheese
2 Tbls Caesar dressing
2 garden vegetable flavored flour tortillas (I used regular flour tortillas)
2 hard-cooked eggs, sliced (I omitted the eggs, as my husband does not like them)
1 Roma (plum) tomato, sliced
1 cooked chicken breast, sliced

Toss lettuce, onion, cheese and dressing to coat. Place lettuce mixture evenly down center of each tortilla. Top with eggs, tomato and chicken slices. Fold up one end of tortilla about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down; secure with toothpick if necessary.