Fiesta Soup

If you need a quick and tasty recipe for these cool nights this soup will fill both requirements.  I made this soup in my crock-pot but you can do it on the stove-top if you prefer.

Cook 4 boneless, skinless chicken breasts ( did mine in the crock-pot)
Once the meat is cooked add

1 can Mexican stewed tomatoes
1 can black beans, drained
1 can corn with red and green peppers
1 can chicken broth
1 can Rotel tomatoes and  peppers (I used the HOT)
1 can diced green chilies
1 Can Campbell NACHO cheese soup
2 tablespoons of dehydrated onions (or you could saute fresh onions in a tablespoon of olive oil
1 clove garlic, minced
1/2 tsp Cumin
Mix well

Add 3 cups water
simmer until done (I cooked mine for 4 hours in the crock pot)
add salt and pepper if desired ( I did not)

If you want a heartier soup you can ladle it over cooked brown rice

Top with Sour cream and shredded cheese if desired.  My younger daughter also added hot-sauce to hers.  Serve with bread-sticks and a salad

YUM!

a New Pasta Recipe-Chicken and Cherry Tomato Pasta Italiano

My dad gave me a whole "mess" of cherry tomatoes (a mess is a LOT for those of you that don't speak country the way my dad does)and they were going to spoil if I didn't use them--so I made this delicious pasta dish last night for supper.  I wish I had taken a photo of it...but did not so you will just have to wait until next time.

This recipe needs a name...so suggest one and I will consider it but for now I will call it...

Chicken and Cherry Tomato Pasta Italiano

1 boneless, skinless chicken breast per person you are serving, cut into bite-size pieces
dried oregano, dried basil, salt, pepper
Cayenne pepper flakes if you desire
spaghetti or pasta of your choice, 4 oz per person you are serving
2 cups of cherry tomatoes (the smaller the better in my opinion), cut large ones in half
6 cloves of garlic, smashed and coarsely chopped
Swanson flavor boos packet (this is concentrated chicken broth)
olive oil, butter for sauteing
Real grated Parmesan cheese

Cook pasta according to package directions, set aside
reserve some pasta water in case you need it to add to your sauce

Cut your chicken breasts into bite size pieces.
Season liberally with salt and pepper, oregano and basil

Heat 4 tablespoons of olive oil in your saute pan, add 2 tablespoons of butter, allow to melt
Saute chicken until done, i like it to have a little golden color to it
Sprinkle with Cayenne pepper flakes
add garlic and allow to saute
Add flavor boost, stir well to distribute
Add a little pasta water if you need more "sauce"
Add pasta, toss to coat
Plate and top liberally with Parmesan cheese

The cheese really adds to this dish since the sauce is very minimal.

Delicious with a side salad, artisan bread and a good Chianti or chardonnay
Plus, I had this on the table in under 30 minutes!

Tortilleni Diablo

I made this last night after cross country practice and had it on the table on 40 minutes.

1 package fresh cheese tortellini, cooked according to package direction, drained

3 Tbs butter
2 small boneless chicken breasts, sliced
3 links Johnsonville andouille sausage
package mushrooms, sliced
1 tsp minced garlic
1/4 cup sun dried tomatoes, sliced
2 cups heavy cream
red pepper flakes to taste, salt and pepper to taste

Heat a large skillet and melt 4 TBS butter
saute one package of sliced mushrooms until tender and beginning to brown. Add a teaspoon of minced garlic.  Add 3 links Johnsonville andouille sausage, sliced and allow to begin to brown.  Add 2 small boneless chicken breasts, which you have sliced.  Add 1/4 cup sliced dehydrated sun dried tomatoes (sliced and rehydrate according to package directions)
Add 2 cups heavy cream and heat to reduce. 
Add tortellini and 1/4 tsp cayenne pepper flakes & salt and pepper to taste.  Allow sauce to thicken and coat the pasta.  Top with Parmesan cheese and sliced green onions (if desired)
Serve immediately.  Yummy!

This makes a nice lunch and can be served cold if desired.

Chicken Fajitas

If your garden is producing an abundance of peppers, this is a good recipe to use up a couple of them.  This took about 15 minutes to prepare (out side marinating time) and cooks up in less than 10 minutes. 

1 tsp chile powder
1 tsp salt
1.2 tsp cumin
1/2 tsp onion powder
1/4 tsp garlic powder
1 TBs cornstarch
1/4 cup water
3 TBs olive oil, separated

1 green pepper cut into thin strips
1 red pepper, cut into thin strips
1 onion, sliced
1 lime, cut into wedges

2 chicken breasts, sliced into thin strips

In a resealable bag, place all spices and mix well.  Add the water and 2 Tbs of oil.  Add chicken, and peppers.  Seal bag, toss to coat and refrigerate for at least 15 minutes. 

Heat the remaining oil.  Empty the contents of the bag into the skillet and cook over high heat until vegetables are crisp-tender and chicken is cooked through.  Allow to blacken if desired.  Remove from heat and squeeze 1/2 the lime over the mixture.
Serve with soft tortilla shells, cheese, salsa, sour cream and remaining lime wedges.

Chicken with Gnocchi

I made this at the request of DD2 for dinner on the first day of school yesterday.  It was delicious and not as complicated to make as the recipe may seem

Gnocchi (I used store bought potato gnocchi)

1 chicken breast per person, seasoned with salt and pepper, sliced into think strips

Marinate chicken in
juice of 1/2 lemon
1 clove garlic, minced,
2 stalks rosemary
Marinate chicken for at least an hour for the best flavor (overnight works too)

Julienne
1 medium zucchini
1 red pepper
1 medium onion cut into large slices and halved

Sauce:
Mix together the following
1 cup grated Parmesan
1/2 cup ricotta (I used low fat cottage cheese)
1 pint heavy cream

Prepare gnocchi according to package directions (place in boiling water for about 3 minutes or until the float to the top)

In the mean time,
Saute vegetables in a couple of tablespoons olive oil until tender, do not brown
Add chicken, turn up the heat and allow to cook until browned on all sides
Add cheese sauce and allow to thicken,
add drained gnocchi
Serve immediately!

The family declared this was delicious and I agreed!

Stuffed Chicken Breasts Marsala

Don't let this recipes instructions deter you from making this delicious dish.  It is easy and you can have it ready to cook in about 20 minutes.
I can never get the chicken breasts to be thin enough...so I don't worry about that (I usually slice a standard breast in two and then pound until my arms are tired)
I didn't have any kitchen twine so I used cotton yarn that I use to crochet dishcloths--LOL

4 boneless skinless chicken breasts (pound thin)
chopped spinach, thawed and squeezed dry
ricotta cheese.
4 slices prosciutto, THINLY sliced
nutmeg, salt, pepper
mushrooms (fresh is best but canned will do)
Marsala Wine
chicken broth
flour for dredging and thickening
kitchen twine
butter, olive oil

Season breasts with salt and pepper, top with about 2 tablespoons of ricotta cheese, sprinkle with nutmeg, add a small "handful" of spinach, spreading across the surface of the breast.  Top with a very thin slice of prosciutto. Roll up and tie with kitchen twine, dredge in flour
Set aside

Heat olive oil and 2 tablespoons butter and saute mushrooms until tender.  Remove mushrooms from pan, add chicken breasts and cook until golden brown on all sides (adding more butter or oil as needed)
Remove chicken breasts and keep warm
Deglaze pan with 1/3 cup Marsala wine (or to taste)
add 1 can chicken broth (or 1 1/2 cups) and some flour to thicken.  Heat until bubbling and thickened, stirring occasionally.
Add breasts back to pan to re-heat

Serve with rice, couscous or pasta. 
Enjoy!

Chicken Rollups

This is an easy dish when you need a tasty meal fast--which I always do during Track season

Market Day chicken steaks, 1 per serving (I love the size of theses fillets, perfectly sized cutlets)
salt and pepper
garlic powder
paprika
provolone cheese
fresh asparagus, washed and trimmed
wooden toothpicks

Pat chicken to dry
Season chicken with salt, pepper, garlic salt and paprika
Place a layer of cheese on the breast, top with 4-5 spears of asparagus
roll up and secure with a toothpick

Place in a microwave safe baking dish, top with waxed paper
Cook according to your microwaves directions, until juices run clear
Serve with a fresh salad and wild rice and hot rolls

Dinner on the table in less than 30 minutes!

Ranch Chicken over noodles

4 boneless, skinless chicken breasts
salt and pepper
6 slices of bacon
2 TBS flour
1 package dry ranch dressing mix
1 1/2 cup milk
egg noodles

Prepare egg noodles according to package direction, set aside, keep warm

Salt and pepper chicken, cut into bite-size pieces and set aside
Cook bacon, draining off all but 2 TBS grease
Saute chicken in remaining bacon grease
When chicken is nicely browned and no longer pink, sprinkle with the flour and the ranch dressing mix. Toss to coat. Add the milk, stir and allow sauce to thicken. Serve over egg noodles.

The Versatile Chicken Breast

Since I haven't had time to post in awhile I thought I provide a few easy chicken recipes. Once you've made these you won't need a recipe, they are THAT easy

Crock Pot Chicken and Rice

enough frozen boneless, skinless chicken breasts to feed your family

1 can cream of chicken condensed soup for every 6 breasts

1 container of sour cream for each can of soup

cumin, if desired to taste

Season with salt, pepper and cumin breasts to taste

place in crock pot on low setting

cover with soup

allow to cook all day

sauce may be thin so you can thicken with flour if necessary

add sour cream, stir to blend. Allow to warm as you prepare the rest of your meal

Serve over brown or white rice you prepared in the microwave. Served with a veggie or a salad

Make Extra, this is yummy!

Chicken Wallo

enough chicken tenders to serve your family

one egg, beaten

Italian flavored bread crumbs

olive and butter for sauteing

1/4 cup Italian dressing

Salt and pepper chicken tenders

dip in beaten egg, roll in bread crumbs

saute in butter with a little olive oil til nicely browned (do not need to be cooked thoroughly)

remove chicken and drain oil from pan

return tenders to the pan and add Italian dressing

allow to simmer until done

Serve with wild rice and a veggie. Easy and delicious

Chicken Wallo is great because it is tasty but you can make as much or as little as needed (just add more tenders and dressing). Kids love to take the leftover tenders in their lunch box

Skillet Cordon Bleu

Boneless chicken breasts, 1 per person, pounded until flat or use MARKET DAY Chicken Steaks

1 egg, beaten

Italian bread crumbs

Canadian bacon, thickly sliced and then cut into strips (I use 2 slices per every 3 breasts)

Swiss cheese slices

Salt and Pepper chicken

dip in egg, roll in bread crumbs

saute in olive oil until nicely browned and nearly done, with little pink remaining inside

Transfer to an oven safe baking dish

top with sliced Canadian Bacon and cheese

bake at 350 until done and cheese has melted

Outback Chicken

Chicken breast per person

bacon slices, cooked

Colby cheese

sauteed mushrooms (saute mushrooms in butter and add a TBS Worcester for flavor)

honey mustard dressing

Salt and pepper chicken

grill to desired done-ness

top with Honey Mustard dressing, bacon and cheese. Serve with additional Honey Mustard for dipping

Serve with a baked sweet potato and vegetable of your choice

No Worries!