No Slivers Here

November 7, 2008

Dinner Diva’s: Hurry Up Chicken Pot Pie

Filed under: Chicken, Dinner Divas, Main Dish, Vegetables — Tags: , , — bettylou79 @ 11:30 am

It’s that time again! This month 2 of the recipes were chosen by Christine of Journeys of Mangonett. Go check out her blog for other yummy ideas. You can also go to the Dinner Diva site to see the other recipes that were chosen for the month.

I was pretty excited to see this recipe as one of the choices for the month. Another cooking group called Barefoot Bloggers, named after the fact that they cook recipes out of The Barefoot Contessa’s cookbooks, had recently made Chicken Pot Pie. I was craving Chicken Pot Pie but not feeling brave enough to tackle it! Someone must have read my mind!

This recipe turned out really well. Next time I will make some additions. Yes, I will be making this again. Next time I will add some potatoes to help thicken the sauce as it was a bit “soupy” and I add a bit more to the vegetables. I might also finely chop up half an onion for added taste.

Enjoy!

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Hurry Up Chicken Pot Pie

source: Paula Deen

Ingredients:

  • 2 cup chopped cooked chicken breast
  • 2 hard-boiled eggs, sliced (I omitted)
  • 1/2 cup thinly sliced carrots
  • 1/2 cup frozen green peas
  • 1 (10 3/4-ounce) can cream of chicken soup
  • Salt and pepper, optional
  • 1 1/2 cup instant biscuit mix
  • 1 cup milk
  • 1 stick melted butter (I used 1/2 stick)
  • 1 cup chicken broth
Directions:

Preheat oven to 350 degrees F.

In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.

September 26, 2008

Dinner Divas: Mac and Cheese with Chicken and Broccoli

Filed under: Chicken, Dinner Divas, Main Dish, Vegetables — Tags: , — bettylou79 @ 11:10 am

This is my second recipe this month from Dinner Divas. This recipe comes from Rachel Ray, who personally annoys me as well as my husband. He makes fun of the way she talks with her hands all the times. I really have not had good luck with her recipes. A few years ago I made another one of her recipes that was similar to Mac n Cheese and I had the same problem that I had with this recipe. It came out super duper soupy! When I make Mac’n’Cheese I bake mine, so I think that could be part of the problem. I also found this recipe to be on the super spicy side. I like spice but I think that it over powered the other ingredients. I have heard a lot of people say that they find RR’s recipes to be blah. This one wasn’t blah but super spicy. I also don’t recommend using the full amount of whole milk that it calls for. I think that I will be sticking to my traditional Macaroni and Cheese. It was fun to try a new recipe though! I didn’t make any changes to the recipe. Enjoy!

Mac and Cheese with Chicken and Broccoli

source: Rachel Ray

Ingredients

  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 1 pound chicken breast tenders, chopped
  • Salt and pepper
  • 1 small onion, chopped
  • 1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists
  • 2 1/2 cups raw broccoli florets, available packaged in produce department
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 3 cups whole milk
  • 1 cup chicken stock
  • 3 cups yellow sharp Cheddar
  • 1 tablespoon prepared Dijon mustard

Directions

Place a pot of water on to boil for macaroni.

Heat a medium pan over medium to medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.

To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.

While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes.

Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli.

Add cheese to milk sauce and stir to melt it in, about a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings, transfer to a large serving platter and serve.

August 19, 2008

Dinner Divas: Orange Mandarin Chicken

Filed under: Chicken, Fruit, Main Dish — Tags: , — bettylou79 @ 9:40 am

Time for another Dinner Diva’s meal! I’m really happy that I joined this group because it helps me plan my meals for the week. This weeks recipe was Orange Mandarin Chicken from Cooking Light. As you know, the whole point of Dinner Diva’s is to see how different people will make the meal. I choose not to add the jalapeño pepper because it was such a minimal amount and I didn’t see the point in buying it for such a small amount. I also think that the recipe needs more mandarin orange flavor. I added more of the orange “juice” from the canned oranges. I think I’ll be on the hunt now for a different Orange chicken recipe! Any ideas??!!

Enjoy

Orange Mandarin Chicken

source: Cooking Light

Serve with Asian noodles – such as soba, somen, or udon – and steamed snow peas.

Ingredients

2 teaspoons dark sesame oil
4 (4-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (11-ounce) can mandarin oranges in light syrup, undrained
1/2 cup chopped green onions
1 tablespoon finely chopped seeded jalapeño pepper
1 teaspoon bottled minced garlic
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned.While chicken cooks, drain oranges in a colander over a bowl, reserving 2 tablespoons liquid. Add oranges, 2 tablespoons liquid, onions, jalapeño, and garlic to pan. Reduce heat; simmer 2 minutes. Combine broth, soy sauce, and cornstarch; add to pan. Bring to a boil; cook 1 minute or until slightly thickened.

Yield

4 servings (serving size: 1 chicken breast half and 6 tablespoons sauce)

August 18, 2008

Dinner Divas: Chicken Cobb Burger

Filed under: Main Dish, Turkey — Tags: , , — bettylou79 @ 9:43 am

Well, I finally joined a cooking group, called Dinner Divas. There are so many groups out there and this one seemed the safest and didn’t have restrictions that seemed crazy! The first recipe that was chosen was Chicken Cobb Burgers. Well, part of Dinner Diva’s motto is to see how many different ways people will cook the same recipe. I did just that and didn’t follow the recipe to a T! The recipe calls for ground chicken but ground Turkey is taking over my freezer (darn that Safeway and their “buy one get one” special). I also didn’t top the burgers with the blue cheese like the recipe directs you to do. Instead, I put the blue cheese inside the burger. Another change, was that I didn’t use the lettuce called for, and instead used Iceberg because thats what I had on hand. The final part that I changed was the way the bacon was cooked. Cook it on the stove! My husband, the Grill Master, will vouch for that!

Chicken Cobb Burgers

source: Food Network, Bobby Flay

For the burgers:8 (1/2- thick) strips bacon
1 1/2 pounds ground chicken, 90 percent lean (I used Turkey instead)
2 tablespoons canola oil
Salt
Freshly ground black pepper
1/2 cup crumbled blue cheese
4 burger buns, split
1 large ripe beefsteak tomato, cut into 4 slices
1 ripe avocado, peeled, pitted and cut into 8 slices

For the vinaigrette:

2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 clove garlic, finely chopped
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 cup finely shredded romaine lettuce

For the burgers:

Heat the grill to medium.Place the strips of bacon on the grill (lay them across the grate so they don’t fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high. (Fry the bacon on the stove. You’ll thank me!)

Form the meat into 4 (8-ounce) burgers, brush with the oil and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.

Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve.

For the vinaigrette:

Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.

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