Basil Chicken Pasta

I had a couple of chicken breasts left over from the night before, so I thought I would whip up a new pasta recipe! There's no such thing as too many pasta recipes! 

Basil Chicken Pasta

1lb chicken breasts, trimmed and cut into bite-sized pieces

2 T olive oil

1 medium onion, chopped 

2 cloves garlic, minced

¼ c balsamic vinegar

2 (14.5 oz) cans Italian style diced tomatoes

12-16 oz uncooked penne (use 12oz if you like a saucier pasta) 

2 T butter

¼ c chopped fresh basil

8 oz fresh mozzarella cut in ½ inch pieces 

Heat olive oil in a large skillet over medium heat; add chicken and onions. Cook until chicken is done.  Reduce heat to med-low and add garlic and balsamic vinegar. Stir to combine. Cook for a minute or two to let the flavors combine. Add tomatoes and their juices. Bring to a simmer and cook for 20 minutes, or until it has slightly thickened. 

Meanwhile, cook pasta according to package directions; drain and return to pot, adding butter. Stir to coat pasta. 

Add basil to tomato sauce and stir to combine. Combine pasta and sauce in a large bowl and toss to combine. Stir in mozzarella cheese and serve immediately. 

Teriyaki Chicken with White Sauce

As I have mentioned in the sparse posts before, I'm pregnant. With that being said, my morning all-day sickness has given me a total aversion to food. For a cook, this is not a good thing. So when I actually have a craving, I take full advantage.
For the past couple of weeks I have been really wanting some teriyaki chicken, but the problem with this is that I have to have the white sauce that they serve in all the Japanese restaurants. I had searched high and low for a recipe, and always came up empty handed.

Today was my lucky day! Google is my best friend!
(I'm sooo sorry that I don't have pictures. I fail)

Teriyaki Chicken with White Sauce

Chicken:

• 1 (10 oz) bottle of teriyaki marinade (I had a few bottles of Annies Naturals, organic teriyaki marinade left over) 
• 3-5 chicken breasts, cut up into bite sized pieces
• 1 medium onion coarsely chopped 
• 1 T Oil

White Sauce: 

• 1 1/4 cup mayo
• 1/4 cup water
• 1 t tomato paste
• 1 T melted butter
• 1/2 t garlic powder
• 1 t sugar
• 1/4 t paprika
• dash cayenne pepper

The night before cooking, place the chicken in a ziploc bag and/or bowl along with the marinade. Let sit in refrigerator overnight. Also, the night before cooking, mix all white sauce ingredients in a small bowl, cover, and chill overnight. (the sauce WILL NOT taste right if not allowed to sit.) Bring to room temp before serving. 

When ready to cook, place oil in a large skillet; Add onions and sauté till tender. Spoon chicken out of marinade, into skillet. Cook over medium high heat until chicken is cooked through (about 5- 10 minutes).

Top chicken with white sauce and serve. 

(this is really good served over rice) 

Chicken Tacos... Not for Me...

Tonight I made these deliciously smelling, mouth watering, chicken tacos. I piled them high with fresh lettuce, tomatoes, sour cream... the works. I finally sat down to enjoy my hard work, took one bite, and ran to the bathroom! Apparently, due to my pregnancy, chicken is out, but I thought I would post the recipe. They apparently tasted fabulous to everyone but me! 

Chicken Tacos

1.5 lbs chicken tenders or breasts

1 packet taco seasoning

1/2 medium onion sliced

1 T butter

chili powder

cumin

garlic powder

tortillas (I use wheat) 

all the toppings... lettuce, tomatoes, sour cream, cheese, salsa

Place the chicken in a stock pot and cover with water. Add a couple of tablespoons of chili powder, cumin, and garlic powder ( I honestly didn't measure, I would guess about 2 T of each). Boil on high, until chicken is cooked through, about 20 minutes for tenders and 30-40 for breasts. Drain water and shred chicken. Melt butter in skillet and sauté onions until tender. Add chicken, taco seasoning, and 1/2 cup of water. Cook until well seasoned, and water is absorbed, about 10 minutes. Remove from heat and pile on the tortillas along with the toppings! 

Spicy Chicken Strips with Medium and Hot Wing Sauce

I was on a mission today. I was seriously craving Zaxby's chicken, but it can be pretty expensive. So I went Googling. After going through 10 pages of links, I realized that I was never going to find what I was looking for. I did, however, find a recipe for the chicken strips they served.

I eventually gave up and googled a couple of other things. I finally found the recipe for Buffalo Wild Wing's hot and mild sauces. They sounded promising, but needed a few tweaks to get the taste I was looking for. 

These recipes were so simple to make, but I warn you... you gotta like it hot! 

Zaxby's Breaded Chicken Fingers

8 boneless chicken breasts

2/3 cup crushed cornflakes (or crackers)

2/3 cup breadcrumbs

1/4 cup flour

1 1/4 cups grated Parmesan cheese

2 tbsp. dry parsley

1 1/4 tsp. garlic powder

1/4 tsp. pepper

3 eggs

1/2 cup milk

Remove skin from chicken breasts and cut 1 1/2 inch strips. Combine crumbs, flour, grated cheese, dry parsley, garlic and pepper. Beat eggs with milk. Dip each strip of chicken into egg mixture then into crumbs. Grease baking sheet and place chicken strips in single layers. Bake at 350ºF, for 20 minutes,turning half way through,  or deep fry. When fully cooked, dip each strip into sauce (recipe follows). Serve with ranch dressing or blue cheese dressing. 

Medium Wing Sauce

1 cup Frank's cayenne pepper sauce

2 tablespoons olive oil

1/4 cup butter, melted

1 teaspoon granulated sugar 

1/2 teaspoon cayenne pepper 

1/2 teaspoon garlic powder

1/2 teaspoon Worcestershire sauce

1/8 teaspoon coarse ground black pepper

2 T butter, melted

2 teaspoons water

2 teaspoons cornstarch

Hot Wing Sauce

1 cup Frank's cayenne pepper sauce

2 tablespoons olive oil

1/4 cup butter, melted

1 teaspoon granulated sugar

1 1/2 teaspoons cayenne pepper 

1/2 teaspoon garlic powder

1/2 teaspoon Worcestershire sauce 

1/8 teaspoon coarse ground black pepper

2 T butter, melted

2 teaspoons water

2 teaspoons cornstarch

Combine all ingredients except the 2 tablespoons of melted butter, water, and cornstarch for sauce of your choice in a small saucepan. Heat sauce over medium heat until boiling, then reduce heat and simmer for 5 minutes. Remove pan from heat and allow it to cool, uncovered, for 10 minutes.

While sauce cools, vigorously whisk the 2 tablespoons of melted butter with 2 teaspoons water in a medium bowl for about 2 minutes or color is pale yellow. Whisk in cornstarch until dissolved. Drizzle sauce mixture into butter mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent oil from separating. Cover sauce and chill until needed.

Makes 1 1/2 cups

Balsamic Chicken Breasts with Couscous

Couscous... The food so nice, they named it twice!

I believe I could eat my weight in couscous, and my newest obsession is balsamic vinegar (and roasted red peppers but we'll save that for another day.) 

At 5pm tonight I still didn't know what I wanted to cook. I have totally strayed from my meal plan this week, and tonight I figured, would be no different. All I knew was that it would involve chicken (it was all I had thawed out) and balsamic vinegar! So off I went on a recipe hunt. I finally found the one below at Suite 101.

This by far has got to be one of the best dinners I have ever made, even my kids ate every bite, and they usually turn their noses up at anything that's not spaghetti! Not only was it tasty, but it was so simple!!! I suggest that you try this recipe as soon as possible! Make sure you pair it with a green veggie for a well rounded dinner!

Balsamic Chicken Breasts with Couscous

Ingredients:

• 4 skinless, boneless chicken breasts

Marinade/sauce:

• 1 cup chicken stock
• 2/3 cup balsamic vinegar
• 4 large cloves minced garlic
• ¼ cup sugar
• ½ teaspoon dried thyme
• 1 tablespoon olive oil
• 1 tablespoon butter
• salt, pepper (to taste)

Couscous:

• 10-oz box plain couscous
• chicken stock (equivalent to the water required in box directions)
• ½ teaspoon dried thyme
• 1½ tablespoons butter

Directions:
 
   1. Mix chicken stock, balsamic vinegar, garlic, sugar, thyme, salt, and pepper in a small bowl. 

Place chicken breasts in a shallow dish just large enough to hold them in a single layer and pour marinade over them. Let them sit at room temperature ~10 minutes, turning once.
   
2. Heat a heavy 12” or larger sauté pan over medium-high heat, add the butter and olive oil, and sauté the chicken breasts over medium heat for 3-4 minutes per side (they do not have to brown). 

Pour the marinade over them, bring to a simmer, and cook another 10 minutes turning once.

   3. At this point, check for doneness by making a small cut into a breast with a small, sharp knife. They should be removed from the pan when there is still a slight trace of pink in the center. They will continue to cook off heat. Cover and keep warm. Bring the marinade back to a boil, and cook until syrupy, about 10 minutes.

   4. While the marinade boils, prepare the whole box of couscous. Follow the box directions, with these differences: Use chicken stock instead of the water the box calls for, add the thyme to the water before boiling, and use 1½ tablespoons of butter.
   5. To serve: place a chicken breast on top of each individual serving of couscous and spoon on some marinade.

Seasoned Oven-Fried Chicken Fingers

Omelets and hashbrowns were on the original meal plan for tonight, but along with the rest of the weeks plan, that didn't happen! We ended up having that last night. Tonight we had Seasoned Oven-Fried Chicken Fingers with homemade mashed potatoes and green beans.

I have tried many, many recipes for Oven-Fried Chicken, and all of them haven't been what I was looking for. They usually turn out dry, with no flavor. This recipe however, has been the best one I've ever had. The breading gets crispy and has flavor, and the chicken always stays so juicy! 

Seasoned Chicken Strips Recipe 

4 Servings
Prep/Total Time: 25 min.

1/3 cup egg substitute
1 tablespoon prepared mustard
1 garlic clove, minced

1 cup flour
3/4 cup dry italian bread crumbs
2 teaspoons dried basil
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound chicken tenderloins

In a shallow bowl, combine the egg substitute, mustard and garlic. In another shallow bowl, combine the bread crumbs, basil, paprika, salt and pepper. Put the flour in yet, another shallow bowl. Dip chicken first in the flour, then in egg mixture, and then roll in crumbs.
Place on a baking sheet coated with cooking spray. Bake at 400° for 15 minutes (flipping half way through) or until golden brown and juices run clear.

Nutrition Facts: 3 ounces cooked chicken equals 188 calories, 2 g fat (trace saturated fat), 67 mg cholesterol, 525 mg sodium, 14 g carbohydrate, 1 g fiber, 30 g protein.
Diabetic Exchanges: 3 very lean meat, 1 starch.

We've all seen how bad I'm doing when it comes to sticking to my meal plan this week. How is everyone else doing on theirs?

Chicken and Dumplings

Let's see... I've also made homemade Chicken and Dumplings FROM SCRATCH! Yes, I know, people do this all the time, but I had not. I'm not a huge fan of chicken and dumplings, but for some reason I was having a serious craving for it! About that time I happened upon a blog post over at My Baking Adventures with an amazing sounding recipe! It turned out great! Here is the link to her recipe, and here it is again, but with all my tweaks!

Chicken and Dumplings

Chicken and Stock

1 (3 to 3 ½ pound) whole organic chicken

2 bay leaves

6 sprigs thyme

4 to 5 black peppercorns

1 tbs. salt

Dumplings:

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

2 eggs

1 cup milk

3 T All purpose seasoning

Sauce:

2 tablespoons butter

2 tablespoons oil

2 carrots, diced

2 cloves garlic, minced

2 bay leaves

1/4 cup all-purpose flour

6 cups chicken stock

1 cup frozen peas

1 cup frozen pearl onions

1/2 cup heavy cream

Freshly ground black pepper, for garnish

Chopped chives, for garnish

For the stock:

Place the chicken and all stock ingredients in a large Dutch oven and cover with water. Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender. Skim the surface of fat and scum as it cooks.

When done remove the chicken to a cutting board. Strain the stock and shred the meat into big pieces – the stock will be used for the sauce and the chicken will be folded into it.

For the dumplings:

Sift the dry ingredients together in a large bowl. In a small bowl, using a whisk, lightly beat the eggs, seasoning and milk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like.

For the sauce: 

In a Dutch oven, over medium heat, add the butter and oil. Add the carrots, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add frozen peas and pearl onions.

Let sauce simmer until it is thick enough to coat the back of a spoon. The original recipe said that this would take about 15 mins, but it took mine close to 30-40 mins. Stir in the heavy cream. Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 7 to 9 minutes until they start to get puffy. Flip the dumplings and cook for an additional 7 to 9 minutes, or until they are firm and puffy. Remove and discard the bay leaves. Season with freshly cracked black pepper and garnish with chopped chives before serving.

This was absolutely amazing! It took a little longer than I expected, but was well worth the time!