Tuesday, October 7, 2008

Creamy Italian Crockpot Chicken

Creamy Italian Crockpot Chicken
from Lindsey Gentry/ Mmm Cafe

Tonight I made this crockpot dish served over rice with a salad and Blitz Bread (see below for recipe.) I liked this recipe because it couldn't be easier to put together and was a nice, flavorful meal. It wasn't one of those "wow, amazing!" recipes but for quick, pleasing domestic fare served its purpose well. The chicken was fall apart tender and the sauce was yummy and creamy.

4 chicken breasts, cut into large chunks

1 envelope dry Italian salad dressing mix

¼ C. water

¼ C. melted butter

1 – 8 oz. pkg. cream cheese, softened

1 can cream of mushroom soup

Hot cooked rice

Combine water, salad dressing mix, soup and butter in crockpot. Mix in chicken to coat. Cook on low for 4 hours. After 3 1/2 hrs add cream cheese and mix in. Cook 30 mins longer. Serve chicken over hot cooked rice.

Blitz Bread

Blitz Bread
from My Kitchen Cafe

I've never made bread of any kind before, but this sounded easy enough and it looked like one of our favorite restaurant breads, the peasant loaf at Macaroni Grill. I haven't eaten there in awhile but we think it turned out pretty close especially when dipped in balsamic and olive oil. I did have to let my bread rise for two hours rather than the recipe's 1hr (I think because it's dryer out here.)

1 1/2 cups warm water

3 Tbs Olive Oil, divided

1 1/4 tsp salt

3 1/2 cups flour

1 Tbs instant yeast

1/2 tsp garlic salt

3 tsp dried herb blend for sprinkling(oregan, basil, parsley, rosemary are good, but any that you like)

1. Lightly grease a 9x13 dish (I sprayed a little bit of Pam on the sides) then drizzle 2 Tbs olive oil to caot bottom.

2. In a large bowl, dissolve yeast in warm water then add salt, and garlic salt. Add flour and beat on high speed with an electric mixer for 60 seconds. ( I don't have a hand mixer so I just used my whisk to mix and combine dough evenly. It seemed to be just as effective even though I'm sure I didn't whisk on high.)

3. Scoop the sticky batter into prepared dish and spread it to the pan, cover with plastic wrap or towl, and let it rise at room temp for 60min, until it is puffy.

4. While rising preheat oven to 375.

5. Gently poke the dough all over with your index finger. (It helps to dip your finger in water first.)

6. Drizzle it lightly with remaining 1Tbs olive oil and sprinkle with dried herbs.

7. Bake until golden brown, 30-40 min.

8. Let cool 5 min, then take out of pan and cool on rack. Serve warm.

Okay, so I just came across some very exciting news! Pillsbury has just come out with a new Pillsbury Crescent Recipe Creations product. Which, without the fancy title, is essentially their crescent roll dough made into a non-perforated single sheet! I was like, "That's brilliant! Why haven't they done this earlier?" How many times have I made Chicken Pillows, BBQ Beef Pockets, and several other recipes with the crescents rolls and always hated having to pinch together the seams only to have them separate when I accidentally put in too much filling or whatever. No more! All of those recipes will be a breeze now. Maybe some of you won't find this news as cool as I did, but for me I am anxiously awaiting my next grocery trip to see if my store is carrying them yet.

Wednesday, October 1, 2008

Crispy Chicken Wraps

Crispy Chicken Wraps
Totally yummy and so quick and easy. We served these with avacado slices and refried-style black beans. Mmm, Mmm.
1/3 cup mayonnaise
1/4 cup chopped fresh cilantro
3 scallions, sliced very thin
2 tablespoons sour cream
2 teaspoons hot sauce (this does not make them spicy but adds great flavor! At the end, I actually added more plus some a little sprinkling of garlic pwdr.)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups) OR boiled, shredded chicken breast, which is what I used, but if you go for the rotisserie it's bound to be that much better!
2 cups shredded cheese
4 (12-inch) flour tortillas
1. Whisk the mayonnaise, cilantro, scallions, sour cream and hot sauce in a large bowl. Add chicken and toss to combine.
2. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open(like a flatened burrito.) Spray the tortillas all over with cooking spray.
3. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.