Saturday, November 22, 2008

BLT's reloaded

Ok. So maybe I shouldn't call these BLT's. Maybe their more like a glorified veggie sandwich with turkey bacon. Honestly, when Mat and I eat these, we kind of sink in our chairs and talk about how much we love good food. Good food is so good isn't it?!

-Bread, toasted (get exciting and try some cook bakery bread)
-bacon slices cooked (i cook them on the George Foreman)
-avocado (in this particular picture my avocado was mushy and needed to be spread, usually i like thin slices)
-cheese of your choice
-sliced pepper of your choice

Random Corn on the cob tangent that I was reminded of when I saw the picture: Have I shared our new way of baking corn? Just throw it in the oven and bake for 30 minutes at 375. It's perfect, and EASY. No boiling, and each to their own husking.

Chicken Fingers

bread crumbs
Parmesan cheese

Cut chicken into strips. Mix bread crumbs, cheese (i like lots), and paprika. Dip chicken in eggs and then cheese mixture and cook in oiled skillet. OR bake at 350 for 30 min. Above I served with sweet potato fries and cooked fresh green beans.

Chicken and Chilies

I got this off of Chalonn's friends blog "On my menu". I like it b/c its, easy, simple and tasty.

2-3 chicken breasts (or can)
1/4 tsp black pepper
1/4 tsp salt
1/2 onion, chopped
2 cloves garlic, chopped or minced
1 cup chicken broth
1 can tomato sauce
1 can black (or pinto) beans
1 can chopped chilies
1 tsp chili powder (or less)
1/2 tsp gr. cumin

Cube or shred chicken. (As always, I'm a big fan of putting chicken in the crock pot for a couple of hours and then shredding it when I'm ready to use it. So easy.) Add all ingredients. Serve over brown rice. Top with sour cream, cheese, or avocado.

Two bean Tamale Pie (also from Jo)

1 cup chopped green bell pepper
1 med. chopped onion
2 cloves garlic, minced
1 tbsp olive oil
1 15-oz can kidney beans, rinsed, drained and slightly smashed
1 15-oz can pinto beans, rinsed, drained, slightly smashed
2/3 cup veg juice or tomato sauce
1 4-oz can diced green chili peppers
1 tsp chili powder
1/2 tsp ground cumin
1 recipe of basic cornbread (I make my own with ww flour)
1/2 cup shredded cheddar cheese
1/4 cup fresh parsley or cilantro, snipped

Grease a 10 inch square baking dish; set aside. In a medium skillet cook sweet pepper, onion, and garlic in hot oil until tender. Stir in beans, tomato sauce, chili peppers, chili powder and cumin; heat through. Spoon bean mixture into prepared dish.
Preheat oven 400. Prepare corn muffin mix adding cheese and cilantro and stirring just until combined. Spoon cornbread mixture evenly over the top of the bean mixture. Bake uncovered about 25 min. or until golden. Serve warm with sour cream and salsa.

Chicken Penne Pasta Bake

I got this recipe from Kraft Family Food Magazine, and just changed it a little to make it my own.

1 pkg. whole wheat penne pasta
1 pkg. spinach leaves
1 lb. boneless skinless chicken breasts
1 tsp. dried basil leaves
1 jar spaghetti sauce (i used the bottom of a can that i had, and also a small can tom. sauce)
1 can diced tomatoes, drained
1 cup mozzarella cheese shredded (I had cheddar and it was yummy)
Grated Parmesan cheese

Heat oven to 375F. Cook pasta. Cook and stir chicken and basil in large nonstick skillet on medium-high heat. Dice chicken then add sauce and tomatoes; bring to boil. Simmer 3 minutes. (the original recipe adds 2 oz of cream cheese here, i'm sure it would be yummy, i didn't use it). Add spinach (chop if desired) and let it cook down. Mix drained pasta and chicken mixture. Pour half of pasta into baking dish, sprinkle cheese. Add remaining pasta, sprinkle cheese. Add Parm. cheese as desired. I actually topped with some feta cheese. Bake 20 min.

Mexican Big Macs (from friend Jo)

I love this! My friend first made it for me after I had Jackson. I begged her for the recipe and just recently got it. I'm attaching the picture of mine but it didn't look as good, the tortillas we buy are "homemade" and seem a little smaller, so I felt like it was hard to spread it all and it kind of turned into a mound. I also didn't follow the directions about the top. But it was soooo good, and even better for left overs. I did find it to be a little time intensive (with all the chopping), but well worth it.

1 can refried beans
1/2 cup sour cream (divided in half)
2 1/4 tsp chili powder
2 cups cooked chicken
1 medium red pepper
1/2 cup green onions with tops, thinly sliced
3/4 cup pitted ripe olives, sliced
1/4 cup fresh cilantro, snipped
5 soft flour tortillas
2 cups mild cheddar cheese, shredded
veg. oil spray
2 medium plum tomatoes, chopped

Preheat oven to 375 F.
-In a bowl combine refried beans, 1/4 cup of the sour cream and 2 tsp of the chili powder; mix well.
-Chop chicken and red pepper in small pieces, place in another bowl. Add sliced green onions, 1/2 cup of the olives and 2 tbsp of the cilantro; mix gently.
-Place 1 tortilla on flat pizza baking ston or lightly sprayed cookie sheet.
-Using a scoop put 1/4 of refried bean mixture on top of tortilla; spread to cover.
-Top evenly with 1 cup of chicken mixture.
-Put 1/4 of the cheese over the chicken mixture.
-Repeat layer of tortilla, bean mixture, chicken mixture and cheese three more times.
-Top with remaining tortilla; spray with vegetable oil.
-Bake 30-35 minutes or until top is golden brown.
-Mix remaining sour cream with 1/4 tsp chili powder; spread evenly over top of warm tortilla stack.
-Sprinke with chopped tomato, remaining olive slices and cilantro.
-Cut into wedges (like a cake) and serve with salsa.
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Stir Fry -(mom c style)

Chopped FRESH veggies (one or more of the following: broccoli, carrots, red pepper, asparagus, etc).
Brown Rice
Soy Sauce
(optional: ginger, chinese five spice, corn starch)
(also optional: meat of your choice)

O.k. So we recently made stir fry with fresh veggies and it one, made me think of sunday dinners and mom's wok, and two made me feel like I could never go back to frozen stir fry. I have a hard time getting my veggies, and we always have fresh broccoli, but I don't love to eat it...however this is my favorite way to eat it. The other day I had some left over fresh asparagus and chopped it up, sauted it in soy sauce and ate it over rice. It was ridiculously good.
Mat usually makes our sauce, but he'll mix the soy sauce, ginger, chinese five spice, and corn starch in a cup and then add it to the almost cooked veggies. The corn starch thickens it up a little. I'm sure there are some good recipes for sauce online, or just the soy sauce is good if that's what floats your boat.

Mom, did you do anything special?

Teriyaki Chicken salad

Chicken breasts or tenders
Teriyaki Sauce
salad "fixins" (lettuce/spinach, tomatoes, cucumber, avacado, carrots, walnuts/almonds, fetta cheese, WHATEVER floats your boat).
Your favorite dressing or vinaigrette

Directions: (Ok. Before you get worried that your husband is not going to fill up on a salad, don't. This is so yummy and you can give them a man portion of chicken. You can also add a side of sweet potatoes/pots or rolls or something. Also, last time we had this Jackson was totally into it. So maybe kids will eat it too since it's packed with choices.)
Cook chicken in a pan and pour Teriyaki Sauce over chicken so that it soaks flavor. Cut up whatever else you are going to add to your salad.(I like to make a plate for each person so that I can make them look pretty :) Put chicken over salad and enjoy. Seriously, it's so tasty.

Thursday, November 20, 2008

Something new

Wow. Long time no blog. I was talking to Chelise the other night about some new recipes I've tried and decided to post some. So here it goes.

Thai Peanut Pasta
Linguini (I just use whatever I have)
1 lb. cooked and cubed chicken
1 can pinapple chunks drained
Handful of snow peas

Sauce: (serves 2)
1/2 cup chicken broth
2 Tbsp. peanut butter
2 Tbsp. lime juice
2 garlic clove, minced or chopped.
2 Tbsp. soy sauce
1/2 tsp. crushed red peppers

Cook pasta and drain. Add chicken, pineapple, snow peas and sauce to noodles (or add it all to the sauce and serve on top of the pasta).
Sauce: Saute garlic, add chicken broth and PB until PB melts then add other ingredients. The red peppers are a little hot for me so I usually put it on the table so that we can serve to taste, I use a pinch.