Sunday, March 25, 2012

Penne with Chicken and Broccoli in cream sauce

I was on a tight budget during the week and made this with $7 of groceries! (dinner for 2)

olive oil
1/2 large sweet onion, roughly chopped, 1/2" pieces
2 cloves of garlic chopped
1 cup of white wine or chicken stock
small head of broccoli cut into bite-sized pieces
Philadelphia Brand Cooking Cream Cheese (italian herb flavor) - 1/2 container
1/2 lb cooked chicken in bite-sized pieces (i used already roasted from store)
1/2 Box Penne

Heat oil in pan and put in onions on medium heat. Steam broccoli in separate pot or steamer. Caramelize onions in large skillet until golden brown. Add garlic until fragrant. Add wine or stock and loosen up onions from the bottom of pan. reduce about 1/2 of the liquid. Meanwhile, make pasta until al dente or your preference. Once the liquid is reduced, add the broccoli and chicken until warm. Mix the cream cheese into the skillet until everything is blended. Last, pour in the pasta and combine.

This is easily a meal for 4, just double everything. Its a nice quick and cheap meal for during the week!

all mixed into skillet

serving suggestion

Monday, January 30, 2012

Creamy Turkey Leftover Soup

What to do with leftover turkey dinner:

1 spanish onion - finely chopped
1 cup of chopped carrots
1 cup of chopped celery
2 tbs olive oil
Parsley - fresh or dried
1/2 teaspoon celery seeds
1/2 teaspoon fennel seeds
1/2 teaspoon
Salt, Pepper
1 quart of chicken (or turkey) stock
1/2 cup uncooked wild rice
2 cans of cream of chicken soup mix
1 Cup diced turkey (white or dark meat or mix)
Secret Ingredient: 2 tablespoons of leftover homemade gravy (with fat removed)

Cook onions in large pot in oil. Add pinch of salt. Once the onions are soft, add the carrots and celery. Cook on medium heat for about 5 minutes. Add chicken stock, salt, pepper, parsley and seeds. Bring to a boil then add rice. Using a whisk, add the cream of chicken soup in small batches, removing clumps. Once combined add the turkey and gravy. Turn to low heat, cover, and cook for at least 45 minutes or until rice is cracked open and tender. Serve with leftover dinner rolls or crackers.

Chicken & Corn Bread Waffles with White Gravy

Here is my take on this southern comfort dish.

Boneless, skinless chicken breast- trimmed and cleaned - about 6 cutlets
Buttermilk - pint
Breading: 3 cups crushed corn flakes mixed with 2 TBS flour and a cup of plain bread crumbs
Oil for frying
Salt & Pepper

Jiffy brand corn muffin mix - one box
one egg
2 TBS vegetable oil
3/4 cup milk

Preheat oven to 220 degrees with a sheet pan and cooling rack.

Soak chicken breasts in shallow baking dish with salt and black pepper for about 20 minutes. Meanwhile, combine corn flakes, flour, and bread crumbs in another shallow baking dish or bowl. Add salt, pepper, and your herbs of choice ( I used a little cayenne, parsley flakes, and garlic powder). Heat skillet with oil (I used Smart Balance). Coat chicken breasts in breading mixture and fry in oil. To keep them warm place cooked cutlets on cooling rack in oven and to drain excess oil. This will keep them crisp.

Combine waffle ingredients together in a bowl and make according to your waffle iron instructions.

White Gravy
2 TBS all purpose flour
2 TBS butter
1 cup of chicken stock
Salt & Pepper
Pinch garlic powder
1/2 cup heavy cream

Melt butter with flour in small pan. On high heat, add chicken stock and whisk to combine and remove any chunks. Bring to a boil while continuously whisking. Season with salt, lots of pepper, and a pinch of garlic powder. Turn off the heat and slowly add the cream.

Serve with your favorite vegetable.

Friday, February 18, 2011

Cheesy Chicken Alfredo

1-1 1/2 lb pasta (recommended bowties)
2-3 lbs butter
1 tbs flour
1 pint heavy cream
3/4 cup grated Parmesan cheese
1/4 cup asiago cheese
1-2 teaspoons cayanne pepper
black pepper
pinch cinnamon
2 cups cooked chicken breast cut into bite size pieces

Cook pasta according to directions and set aside.
Melt butter and flour in medium saucepan. Add heavy cream and heat until thickened on medium heat (about 5 minutes, stirring with whisk). Turn stove down to low heat and add parm; stir until combined. Add asiago cheese and continue to stir. Add spices to taste. Once to desired texture add to pasta and fold in chicken.

Easy Step: purchase already made grilled chicken by Perdue or Tyson in refrigerated isle. Heat on stove or in microwave.

Monday, January 31, 2011

Creamy Chicken with Vegetables and Pastina Soup

1 package of fresh soup greens (pre-packed in produce isle of supermarket)
2-3 TBS Olive Oil
1 TBS unsalted Butter
4-6 cups of Organic Chicken Stock
1 cup cooked boneless chicken breast (about 1/2 lb uncooked)
1/2 Cup Pastina (or other small pasta or rice)
16oz can of Campbells Cream of Chicken condensed soup
Salt and Pepper

Serves about 4

Prepare vegetables: Chop soup greens in to small pieces (about 1/4" cubes). Heat large saucepan with olive oil and butter until melted. Add vegetables and cook until soft on low-medium heat avoid burning (about 7-10 minutes). Add chicken stock and scrape bottom of pan for any brown stuck pieces. Bring stock to a simmer. Meanwhile, chop or shred cooked chicken into small pieces (about 1/2" bites). Add pasta to stock and simmer for about 10-15 minutes, stirring occasionally. Add chicken. Stir in cream of chicken to pot until combined. Simmer for about 5 minutes to allow thickening. Season with salt and pepper.

*Note: if prepackaged soup greens are not available it is basically carrot, celery, small onion, parsnip, turnip, leeks, parsley and rosemary.
*An easy way to prepare chicken is to poach it in boiling salted water until no longer pink. Dry off and chop!

served with oyster crackers.

Sunday, January 23, 2011

recent dishes

i have been going back to basics during this snowy winter. here's what i've made so far in 2011. recipes to follow.


serving suggestion 

chicken pesto panini

special dark brownies

pot roast beef with mashed potatoes, sautee'd spinach, and gravy
brownie sundae

my cat chuey trying to get some!

pork schnitzel with pappardelle, asparagus, and corn bread 

my roommate praying to the 'pork gods'

Monday, December 13, 2010

Red Sangria

Red Wine Sangria
Makes a 2 quart pitcher plus a little leftover

1 cup of brandy
1/4 cup of triple sec
one apple cut into chunks
1 jar of mandarin oranges in syrup
1 large bottle of red wine (rec: Ruffino Chianti)
1/2 cup orange juice

Marinate fruit in brandy and triple sec for at least 30 minutes. Add to pitcher with wine and orange juice. Stir and serve in wine glasses with ice.

Note: When in doubt purchasing wine, ask the clerk. Tell them you are making sangria and they will point you in the right direction. For large quantities, quadruple the recipe and use a gallon bottle of Carlo Rossi Burgundy. Its cheap and gets the job done 0:-)