I don't know if this is a true version of this. My mom made it the other night for dinner and it was tasty (and I thought it sounded like an excellent way to have lunch leftovers!). She told me the basics, but I don't have yogurt. So here goes with this experiment. I don't have her measures either, so I'm just guessing.
2 large chicken breasts
1 can 98% ff cream of mushroom
1/3 c low fat or fat free mayo
broccoli florets (thawed if frozen)
1 tsp lemon juice
chicken stock (about 4c. or water)
1/2 c shredded cheddar cheese
1/2 c bread crumbs
In a large saucepan heat the stock. If you are using water, be sure to add some herbs to the mix (rosemary, thyme and sage might be good).
When the stock is boiling, put the chicken breasts in. Simmer for 7 minutes.
After 7 minutes, remove the pot from heat and let breasts sit for about a half hour.
Remove the chicken and set the broth back to boil.
Chop the chicken breasts into bite sized pieces and place in a pan with broccoli (I would use a small 8x8 pan, smaller if you have one).
In a separate bowl, mix the soup, 1/2 can chicken stock, mayo and lemon juice. Pour this over the chicken/broccoli mix.
Sprinkle the cheese and bread crumbs over the mix. Bake at 350 for about 20-25 mins.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Tuesday, January 20, 2009
Saturday, November 15, 2008
Roasted Chicken
This is more like a method and less a recipe. Roasted chicken is the one thing that will always impress your guests. It makes the house smell awesome when they arrive and it looks wonderful out of the oven. Carve and amaze further. This is my general method. The herbs could be mixed and matched depending on your end result.
1 chicken, about 5lbs.
fresh rosemary, 2 twigs
8 garlic cloves
olive oil
herbs to taste (dried, I used a rub)
salt and pepper
Open chicken and remove giblets. Rinse and pat dry.
Coarsely cut garlic cloves.
Season chicken cavity with salt and pepper.
Insert garlic and rosemary into cavity.
Lightly oil the outside of the chicken with olive oil.
Rub with salt, pepper, and herbs.
Roast breast up for about 2 hours. Carve and serve.
The reason why I call this a method is because you could change the seasoning and change the flavor. Lemons in the cavity, peppers on top? Lemon pepper chicken! Rotisserie seasoning, and nothing inside! Rotisserie flavor!
For those new to roasting, your supermarket should sell a 'poultry mix' or 'roasting mix' of fresh herbs for the cavity of your chicken. Just don't forget to add some garlic!
1 chicken, about 5lbs.
fresh rosemary, 2 twigs
8 garlic cloves
olive oil
herbs to taste (dried, I used a rub)
salt and pepper
Open chicken and remove giblets. Rinse and pat dry.
Coarsely cut garlic cloves.
Season chicken cavity with salt and pepper.
Insert garlic and rosemary into cavity.
Lightly oil the outside of the chicken with olive oil.
Rub with salt, pepper, and herbs.
Roast breast up for about 2 hours. Carve and serve.
The reason why I call this a method is because you could change the seasoning and change the flavor. Lemons in the cavity, peppers on top? Lemon pepper chicken! Rotisserie seasoning, and nothing inside! Rotisserie flavor!
For those new to roasting, your supermarket should sell a 'poultry mix' or 'roasting mix' of fresh herbs for the cavity of your chicken. Just don't forget to add some garlic!
Friday, October 3, 2008
Chicken Noodle Soup
We got fresh chickens at the farm ($5/lb! sheesh, but I had to try). I decided that rather than roast the chicken, I was going to make soup! This recipe is not for the faint of heart, but its not too tough. You need about 6 hours to make the stock and it needs to be stored overnight before you can make soup, so plan ahead. The first day is hard. The second day makes it worth it.
one whole chicken
carrot (I used 9)
onion (I used 2)
celery (I used the equivalent of 7 or 8 normal stalks)
salt
pepper
one whole chicken
carrot (I used 9)
onion (I used 2)
celery (I used the equivalent of 7 or 8 normal stalks)
salt
pepper
sage
thyme
rosemary
3 bay leaves
1 lb. egg noodles
Lets start with the fun part.
See that chicken over there on the counter? The one that is delightfully whole? All connected and chicken-looking?
Rip off its skin. This is gross, trust me. If I had known how gross, I might not have made stock from a fresh chicken.
Get a knife (or do what i did and PULL it apart). Cut that chicken into pieces! Grab the leg and pull it off! Break the wings!! Crack the ribs!! Don't forget to remove the giblets!
The chicken should be in small parts, maybe 3-4 inches each. Bonus points for breaking bones, because you'll get a tastier stock.
Place all parts, bones included, in a large stock pot.
Fill the pot with water and bring to a boil.
Throw in some sage, rosemary, and thyme for good measure.
Simmer for six hours, four at the very least. Hang around the house and drool.
As it simmers, you can skim some of the scum off the top but try not to disturb the chicken too much. The more you disturb the chicken the cloudier the stock will get.
After six hours, cool the stock. I did this by filling my sink full of ice water and putting the pot in it. Once the pot is in the water, stir the contents until it cools. Voila! If you are patient and have counter space, you can let it cool on the counter top. Whatever you do, DON'T put it right in the fridge while its hot. Unless you like the taste of bacteria.
Next day, pull out your stock. All of the fat you didn't skim while it was cooking should be floating in there on the top. Skim that off now.
Throw in the carrots, onion, celery and spices.
Bring to a boil.
Simmer until the carrot and celery soften.
Add egg noodles and cook until they're done.
EAT.
(See? The second day IS worth it. Its when you eat.)
Chicken Parm and "Quick" Spaghetti Sauce
After a really bad day, I was craving some kind of comfort food, and immediately thought of chicken parm. I was feeling extra decadent so I decided to pan fry it instead of baking it. I also used panko instead of regular breadcrumbs. The switch delighted the husband, but I am still undecided.
Plus I had 8 tomatoes laying around, so homemade sauce would be a great way to use them up. Unfortunately, I didn't have the time to make a proper sauce, but the time consuming part of a proper sauce is the reduction time. Below is a recipe for "quick" spaghetti sauce, its yummy and chunky and cooks in the same amount of time as it takes to bread and fry chicken. Perfect! Not to mention, tomatoes are super sweet at the end of the season and make a fabulous sauce.
It looks like a lot of steps, but its really not at all.
Like always, I made extra, for the freezer! YUM.
For the sauce:
8 tomatoes
basil, to taste
2 onions
3 cloves garlic, more or less to taste
salt, to taste
pepper, to taste
olive oil (optional, but really improves the depth of flavor)
balsamic vinegar
Mince the onion and garlic. Throw them into a skillet on medium heat until onions are translucent, about 5 mins. While you do this, start the next step.
In a medium saucepan, set some water to boil.
Cut a small "x" in the bottom of each tomato while you're waiting for the water to boil.
Dip each tomato in the boiling water for a few seconds, then remove to a cold water bath (or just run them under cold tap water).
Slide the skins off the tomatoes and remove the core with a knife. Set aside cored tomatoes.
Rinse the saucepan you just used to boil the water.
Squeeze the excess juice and seeds from the tomatoes (trust me, you won't lose any flavor here)and put the tomatoes in the saucepan.
(Optional) I wanted the tomatoes to break down faster, so I mashed them with a potato masher.
Add the basil, oil, salt, pepper, splash of olive oil and a splash of balsamic vinegar to the mix.
Stir in the onion and garlic mixture.
Simmer on stove just until the tomatoes start breaking up, about 5 minutes. (start getting the chicken ready here)
Remove pulp from the liquid.
Continue simmering the liquid until reduced (10-15 mins).
Start boiling water for spaghetti and start working on your chicken now! :)
Once the liquid is reduced, check seasoning and add more, if needed. Return the pulp to the saucepan and simmer a few more minutes.
VOILA. Put some on top of spaghetti, bake some with the chicken and ENJOY.
For the chicken:
2 chicken breasts
breadcrumbs
1 egg
2 egg whites
italian seasoning
olive oil, for frying
mozzarella cheese
"quick" spaghetti sauce
Pound the chicken breast flat until it's about 1/4-1/2 inch thin (or cheat like me and buy the thin cut chicken breast at the store). If you don't have a meat tenderizer, get creative. I've pounded chicken flat with a soup can before.
In a bowl, whisk together the egg, egg whites and italian seasoning.
Pour the breadcrumbs on a plate.
Dip the chicken in the egg wash, then in the breadcrumbs, back in the egg wash, and into the breadcrumbs again. Do this with all the chicken.
In a skillet, heat the oil. You'll know its hot enough when you can flick a few drops of water in there and they sizzle. Place the chicken in the skillet, and brown about 4-5 minutes on each side.
Put the chicken in a baking pan, and cover with sauce, and then with cheese (I use copious amounts of cheese). Bake in the oven until cheese melts, then turn on broiler to brown the tops of the cheese.
NOTE: You can decide to bake the chicken, 350 degrees for about 15-20 minutes, until browned. Add cheese and melt.
There you go! An italian feast in 35 minutes.
Plus I had 8 tomatoes laying around, so homemade sauce would be a great way to use them up. Unfortunately, I didn't have the time to make a proper sauce, but the time consuming part of a proper sauce is the reduction time. Below is a recipe for "quick" spaghetti sauce, its yummy and chunky and cooks in the same amount of time as it takes to bread and fry chicken. Perfect! Not to mention, tomatoes are super sweet at the end of the season and make a fabulous sauce.
It looks like a lot of steps, but its really not at all.
Like always, I made extra, for the freezer! YUM.
For the sauce:
8 tomatoes
basil, to taste
2 onions
3 cloves garlic, more or less to taste
salt, to taste
pepper, to taste
olive oil (optional, but really improves the depth of flavor)
balsamic vinegar
Mince the onion and garlic. Throw them into a skillet on medium heat until onions are translucent, about 5 mins. While you do this, start the next step.
In a medium saucepan, set some water to boil.
Cut a small "x" in the bottom of each tomato while you're waiting for the water to boil.
Dip each tomato in the boiling water for a few seconds, then remove to a cold water bath (or just run them under cold tap water).
Slide the skins off the tomatoes and remove the core with a knife. Set aside cored tomatoes.
Rinse the saucepan you just used to boil the water.
Squeeze the excess juice and seeds from the tomatoes (trust me, you won't lose any flavor here)and put the tomatoes in the saucepan.
(Optional) I wanted the tomatoes to break down faster, so I mashed them with a potato masher.
Add the basil, oil, salt, pepper, splash of olive oil and a splash of balsamic vinegar to the mix.
Stir in the onion and garlic mixture.
Simmer on stove just until the tomatoes start breaking up, about 5 minutes. (start getting the chicken ready here)
Remove pulp from the liquid.
Continue simmering the liquid until reduced (10-15 mins).
Start boiling water for spaghetti and start working on your chicken now! :)
Once the liquid is reduced, check seasoning and add more, if needed. Return the pulp to the saucepan and simmer a few more minutes.
VOILA. Put some on top of spaghetti, bake some with the chicken and ENJOY.
For the chicken:
2 chicken breasts
breadcrumbs
1 egg
2 egg whites
italian seasoning
olive oil, for frying
mozzarella cheese
"quick" spaghetti sauce
Pound the chicken breast flat until it's about 1/4-1/2 inch thin (or cheat like me and buy the thin cut chicken breast at the store). If you don't have a meat tenderizer, get creative. I've pounded chicken flat with a soup can before.
In a bowl, whisk together the egg, egg whites and italian seasoning.
Pour the breadcrumbs on a plate.
Dip the chicken in the egg wash, then in the breadcrumbs, back in the egg wash, and into the breadcrumbs again. Do this with all the chicken.
In a skillet, heat the oil. You'll know its hot enough when you can flick a few drops of water in there and they sizzle. Place the chicken in the skillet, and brown about 4-5 minutes on each side.
Put the chicken in a baking pan, and cover with sauce, and then with cheese (I use copious amounts of cheese). Bake in the oven until cheese melts, then turn on broiler to brown the tops of the cheese.
NOTE: You can decide to bake the chicken, 350 degrees for about 15-20 minutes, until browned. Add cheese and melt.
There you go! An italian feast in 35 minutes.
Thursday, August 28, 2008
Quick and Tender Chicken Nuggets
Last night after walking the dog I didn't feel like putting out too much effort over the stove, so I opted for one of Nick's favorites: chicken nuggets. These are a quick and easy weekday meal, and the extras make an awesome lunch. I paired this with some brown rice and saute'ed veggies (whatever you have laying around, sautee with garlic and a little oil, splash of vinegar).
1 lb boneless skinless chicken breasts (or any other cut you prefer)
bread crumbs
buffalo sauce (i use Franks)
Cut the chicken up into bite sized pieces.
Pour some buffalo (BBQ works well here too!) into a bowl and dip the chicken pieces into the sauce.
Roll the chicken in the breadcrumbs, coating well.
Place on cookie sheet and bake at 350 degrees for 20 mins. For easy cleanup, line the sheet with foil.
Adding the sauce before breading helps keep the chicken nuggets extra tender. They don't get super crisp, so if you prefer them that way, spray the pan lightly with olive oil and spray the tops of the nuggets once they're on the pan.
Boring? Yes. Easy? Absolutely!
1 lb boneless skinless chicken breasts (or any other cut you prefer)
bread crumbs
buffalo sauce (i use Franks)
Cut the chicken up into bite sized pieces.
Pour some buffalo (BBQ works well here too!) into a bowl and dip the chicken pieces into the sauce.
Roll the chicken in the breadcrumbs, coating well.
Place on cookie sheet and bake at 350 degrees for 20 mins. For easy cleanup, line the sheet with foil.
Adding the sauce before breading helps keep the chicken nuggets extra tender. They don't get super crisp, so if you prefer them that way, spray the pan lightly with olive oil and spray the tops of the nuggets once they're on the pan.
Boring? Yes. Easy? Absolutely!
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