As a new mama learning how to juggle a baby with dinner preparation...let alone...entertaining guests, my dear friend Rhonda had our family over for dinner and prepared this scrumptious one-dish meal. When she told me how easy it was to prepare, I couldn't wait to try it out. She was correct. This little diddy gets tossed together quickly and has the capacity to wow a dinner crowd or last minute house guests at a moment's notice. The ingredients are pantry staples in my house and with a loaf of crusty Sourdough bread and a salad...dinner is served!
Rhonda's Mediterranean Pasta Toss
Cook 8 oz. Farfalle (bowtie) pasta.
Chop:
1 can artichoke hearts in water (drained), chop coarsley
1 small green bell pepper
1/2 cup red onion
1/4 cup Kalamata olives (her original recipe used pitted black so these work as well), sliced
Meanwhile, heat 1 Tab. olive oil over medium heat.
Press 2 garlic cloves into oil and stir fry for 2-3 minutes.
Add onion and pepper and stir fry 2 more minutes.
Add olives/artichokes and
1 can (14.5 oz.) diced tomatoes with basil, garlic, oregano - juice and all;
1/2 tsp. of salt. Heat 1-2 minutes, stirring gently.
Remove from heat. Stir in pasta.
Sprinkle with 2 oz. (1/4 cup) of feta or parmesean cheese.
You can serve as is for a vegetarian entree or add 2 chicken breasts that have been stir fried for 2-3 minutes with a little olive oil (or grilled in advance).
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Wednesday, November 3, 2010
Hibachi Chicken and Japanese Ginger Sauce
Get the chopsticks ready and prepare to be transported to your favorite Japanese restaurant...think Kyoto's...Benihana's...
When I stumbled upon this copycat recipe years ago I can't tell you how thrilled i was as this tasted just like the chicken and ginger sauce prepared at these establishments! It only takes about 15 minutes from start to finish and yields a restaurant meal in the coziness of your own home!
Ginger Sauce:
Blend on low speed for 30 seconds in your blender:
1/4 cup (or a little more) chopped onion
1/4 cup soy sauce
1 clove garlic
1/2 oz. fresh ginger root ( nickel sized slice, peeled and chopped)
Juice of 1/2 lemon (about 2 Tab.)
1/2 tsp. sugar
1/4 tsp. white vinegar
Chill before serving for best flavor (but not necessary if you are pushed for time).
Hibachi Chicken
Heat a wok or large frying pan with 2 Tab. oil, 4 Tab. butter and 6 Tab. soy sauce.
Add 4 chicken breasts, cut into bite sized chunks and cook until done. Sprinkle with 2 tsp. of fresh lemon juice and set aside off the heat. Add to pan - one large onion, sliced. Cook until onion softens then add 2 medium zuchinnis, sliced; and cook another 2 minutes and then add 2 cups sliced mushrooms. Lastly add 6 cups of bean sprouts. Serve vegetables with chicken and ginger sauce on side or poured over the top. We love this with steamed rice or Japanese fried rice.
When I stumbled upon this copycat recipe years ago I can't tell you how thrilled i was as this tasted just like the chicken and ginger sauce prepared at these establishments! It only takes about 15 minutes from start to finish and yields a restaurant meal in the coziness of your own home!
Ginger Sauce:
Blend on low speed for 30 seconds in your blender:
1/4 cup (or a little more) chopped onion
1/4 cup soy sauce
1 clove garlic
1/2 oz. fresh ginger root ( nickel sized slice, peeled and chopped)
Juice of 1/2 lemon (about 2 Tab.)
1/2 tsp. sugar
1/4 tsp. white vinegar
Chill before serving for best flavor (but not necessary if you are pushed for time).
Hibachi Chicken
Heat a wok or large frying pan with 2 Tab. oil, 4 Tab. butter and 6 Tab. soy sauce.
Add 4 chicken breasts, cut into bite sized chunks and cook until done. Sprinkle with 2 tsp. of fresh lemon juice and set aside off the heat. Add to pan - one large onion, sliced. Cook until onion softens then add 2 medium zuchinnis, sliced; and cook another 2 minutes and then add 2 cups sliced mushrooms. Lastly add 6 cups of bean sprouts. Serve vegetables with chicken and ginger sauce on side or poured over the top. We love this with steamed rice or Japanese fried rice.
Tuesday, November 2, 2010
Baked Chicken Taquitos
If I was really smart I would make huge batches of these at once. Assembly-line style with each kid mixing or heating tortillas or wrapping or salting...but for whatever reason, I end up making one batch, solo. Ooohh...I take it back. No sooner had I typed that did I remember that Todd has helped me with this process more than once!
What I really love about these is the flavor that each little Taquito packs. Gone away are the days of restaurant-like taquitos that lack a little oomph and are then deep-fried to boot. These little morsels are baked in the oven and still get a crunchy texture. Divine. The kids cheer when I tell them we are having these for dinner. Todd cheers too. (Especially when I don't ask him to help me roll the little puppies). They really are easy and SO worth any effort they may take. I promise you will love them.
Baked Chicken Taquitos
from Our Best Bites
Makes 14-16 taquitos (served our family of two adults and four kids)
4 ounces cream cheese, softened
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (white and green parts to equal about 2 tablespoons)
2 cups shredded cooked chicken (I cook large batches of chicken in my crockpot with a little chicken broth and salt, shred it and freeze it for meals like this)
1 cup grated monterey jack cheese (use pepperjack if you like a little heat)
small yellow or white corn tortillas
kosher salt
cooking spray
Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray or use a Demarle Silpat and then there is no need for the foil or spray.
In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare this step ahead of time (which I usually do - I made it the morning of). Just keep the mixture in the fridge.
Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. (Seriously, this part is huge. Don't miss this step!) Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (A few of mine wanted to rebel and come unrolled so I stuck a toothpick through them to keep them right and tight.)
Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in in salsa, sour cream, guacamole, or any other combination you can dream up.
What I really love about these is the flavor that each little Taquito packs. Gone away are the days of restaurant-like taquitos that lack a little oomph and are then deep-fried to boot. These little morsels are baked in the oven and still get a crunchy texture. Divine. The kids cheer when I tell them we are having these for dinner. Todd cheers too. (Especially when I don't ask him to help me roll the little puppies). They really are easy and SO worth any effort they may take. I promise you will love them.
Baked Chicken Taquitos
from Our Best Bites
Makes 14-16 taquitos (served our family of two adults and four kids)
4 ounces cream cheese, softened
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (white and green parts to equal about 2 tablespoons)
2 cups shredded cooked chicken (I cook large batches of chicken in my crockpot with a little chicken broth and salt, shred it and freeze it for meals like this)
1 cup grated monterey jack cheese (use pepperjack if you like a little heat)
small yellow or white corn tortillas
kosher salt
cooking spray
Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray or use a Demarle Silpat and then there is no need for the foil or spray.
In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare this step ahead of time (which I usually do - I made it the morning of). Just keep the mixture in the fridge.
Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. (Seriously, this part is huge. Don't miss this step!) Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (A few of mine wanted to rebel and come unrolled so I stuck a toothpick through them to keep them right and tight.)
Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in in salsa, sour cream, guacamole, or any other combination you can dream up.
Chicken Gyros with Homemade Soft Wrap Bread/Pitas
Oh. My.
This is hands-down our family's favorite meal! When we first tried this recipe I made it four times in a two-week period. We made it while entertaining friends we had just met (a little risky, I know). We made it for the grandparents. And we just kept getting rave reviews. I even posted it on facebook after raving about it to friends. My suggestion for you is to buy the Greek yogurt that is so easy to find now rather than straining your own but...whatever your preference may be. In my house, the faster the better. I usually make the bread in the bread machine on the dough setting as it keeps it the right temperature, but again, it is not necessary. We have also thrown this dough on the Traeger grill, which gets that smoky flavor of whatever chips we are using...cherry wood, mesquite, etc. Mmm...just compiling this recipe makes me want to prepare it this week.
Chicken Gyros
With thanks to My Kitchen Cafe - adapted slightly from Annie's Eats (originally from Elly Says Opa!)
**Keep in mind this recipe requires straining yogurt which may take overnight and marinating chicken which will take 1-2 hours so plan ahead!**
Makes enough chicken and tzatziki for approximately 4-6 gyros.
For the tzatziki sauce:
16 oz. plain yogurt (not fat free unless it is Oikos or Fage or another Greek-type yogurt)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded (I used 1/2 of an English cucumber)
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 teaspoon red wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil
For the chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
2 heaping tablespoons plain yogurt
1 tablespoon dried oregano (I use fresh from the garden)
Salt and pepper
1 1/4 pounds boneless, skinless chicken breasts, cubed
To assemble:
Soft wrap bread (or pita bread)
Fresh tomatoes, seeded and diced
Red onion, sliced thin
To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible. (You won't believe how much liquid drains from the yogurt - it makes the yogurt much thicker and creamier. If you want to pick up the Greek yogurt, like Oikos or Fage, you won't need to strain it like this.)
Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, red wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
Cook the chicken as desired, either in the skillet or with the broiler. (I sauted them in a hot skillet.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.
Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.
Soft Wrap Bread/Pita Bread
from King Arthur Flour
*Makes about 8-9 breads (You probably want to double this as you will find this will be a hit if you have four or more folks.)
3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour
1 1/2 cups (12 ounces) boiling water
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes (I used potato flakes)
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) vegetable oil
1 teaspoon instant yeast*
Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.
In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough.
Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it's not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky (the dough is fairly stiff, so don't be worried - just be careful not to overflour the dough). Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour (I let mine rise up to 2 hours).
Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn't dry out), until they're puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.
*This recipe works best with instant yeast because it dissolves during the kneading process, so you don't have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It'll be somewhat "slippery" at first, but will knead in and eventually become smooth.
This is hands-down our family's favorite meal! When we first tried this recipe I made it four times in a two-week period. We made it while entertaining friends we had just met (a little risky, I know). We made it for the grandparents. And we just kept getting rave reviews. I even posted it on facebook after raving about it to friends. My suggestion for you is to buy the Greek yogurt that is so easy to find now rather than straining your own but...whatever your preference may be. In my house, the faster the better. I usually make the bread in the bread machine on the dough setting as it keeps it the right temperature, but again, it is not necessary. We have also thrown this dough on the Traeger grill, which gets that smoky flavor of whatever chips we are using...cherry wood, mesquite, etc. Mmm...just compiling this recipe makes me want to prepare it this week.
Chicken Gyros
With thanks to My Kitchen Cafe - adapted slightly from Annie's Eats (originally from Elly Says Opa!)
**Keep in mind this recipe requires straining yogurt which may take overnight and marinating chicken which will take 1-2 hours so plan ahead!**
Makes enough chicken and tzatziki for approximately 4-6 gyros.
For the tzatziki sauce:
16 oz. plain yogurt (not fat free unless it is Oikos or Fage or another Greek-type yogurt)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded (I used 1/2 of an English cucumber)
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 teaspoon red wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil
For the chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
2 heaping tablespoons plain yogurt
1 tablespoon dried oregano (I use fresh from the garden)
Salt and pepper
1 1/4 pounds boneless, skinless chicken breasts, cubed
To assemble:
Soft wrap bread (or pita bread)
Fresh tomatoes, seeded and diced
Red onion, sliced thin
To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible. (You won't believe how much liquid drains from the yogurt - it makes the yogurt much thicker and creamier. If you want to pick up the Greek yogurt, like Oikos or Fage, you won't need to strain it like this.)
Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, red wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
Cook the chicken as desired, either in the skillet or with the broiler. (I sauted them in a hot skillet.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.
Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.
Soft Wrap Bread/Pita Bread
from King Arthur Flour
*Makes about 8-9 breads (You probably want to double this as you will find this will be a hit if you have four or more folks.)
3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour
1 1/2 cups (12 ounces) boiling water
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes (I used potato flakes)
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) vegetable oil
1 teaspoon instant yeast*
Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.
In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough.
Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it's not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky (the dough is fairly stiff, so don't be worried - just be careful not to overflour the dough). Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour (I let mine rise up to 2 hours).
Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn't dry out), until they're puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.
*This recipe works best with instant yeast because it dissolves during the kneading process, so you don't have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It'll be somewhat "slippery" at first, but will knead in and eventually become smooth.
Garlic Chicken Farfalle
We made this for our family reunion this year and it was a huge hit! Picture camping with an extended family of over 35 folks and taking turns with meal preparation with an assortment of family ranging from grandparents to babies and every age in between. You would picture preparing food such as hot dogs and hamburgers perhaps? Um, no. The first year that I joined this family, my husband loaded up his Traeger grill and traveled 10 hours to ensure that he could prepare the BEST Ribs EVER. Maybe I should back up a little bit and let you know that he is the oldest of a family of 7 and he and his siblings are just a tad bit competitive (read cut-throats). Let's just say that if we don't win at family competitions and games that pouting is involved...for days...until the next reunion!
Needless, to say, the aim is to pull out all the stops so we prepare the "best meal" possible when it is our night to cook.
This has been a family favorite for years since we found it on www.beckyhiggins.com. I can't describe how incredible this turns out! It sounds strange, I know, but it is fabulous. Absolutely amazing. Perfect for entertaining as it is easy to prepare in advance and the slow-cooked chicken takes care of itself! And yes...it was a hit at the family reunion.
GARLIC CHICKEN FARFALLE
16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a few spoonfuls of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice (found near bbq sauces)
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.
**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes. Allow to cool and then crumple.
[ directions ]
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.
Needless, to say, the aim is to pull out all the stops so we prepare the "best meal" possible when it is our night to cook.
This has been a family favorite for years since we found it on www.beckyhiggins.com. I can't describe how incredible this turns out! It sounds strange, I know, but it is fabulous. Absolutely amazing. Perfect for entertaining as it is easy to prepare in advance and the slow-cooked chicken takes care of itself! And yes...it was a hit at the family reunion.
GARLIC CHICKEN FARFALLE
16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a few spoonfuls of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice (found near bbq sauces)
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.
**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes. Allow to cool and then crumple.
[ directions ]
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.
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