Wednesday, August 26, 2009
I always feel like salads can be funny things to make recipes for, but this was such a good combination I wanted to be able to remember it.
adapted from the Bazbeaux Pizza menu
fresh spinach leaves
crumbled bacon ( i love the hormel pre done kind in a package by the dressings and condiments)
chopped boiled egg
sliced red onion
I used Marie's brand honey mustard dressing on this and it all came together so perfectly. This was a delicious salad ( I actually didn't put in the egg this time), the kind where the salad isn't just a plate filler but a desire for seconds.
Tuesday, August 25, 2009
Okay, here is my resistance to homemade pizza- the crust. No offense to anyone who makes it, but I have never had a homemade crust that has equaled the goodness of the take out variety. I have tried to make my own from scratch and have been really unsatisfied as well. So, I know for those purists out there, admitting that I actually loved the store bought Pillsbury thin crust in a tube may be horrific. But, purism aside, this crust has made me excited to get on the homemade pizza bandwagon. This particular pizza was really yummy and fun to make. It has opened my eyes to all of the great variations I could try and I am looking forward to pizza night from my own kitchen now, armed with my trusty blue tube.
Chicken Garlic Pizza
2 chicken breasts
salt and pepper
2 tsp olive oil
4 Tbsp. butter
4 cloves garlic minced
4 Tbsp. green onion, chopped
1 tsp. dried basil
2-3 Roma tomatoes, sliced
1/2 cup fresh cilantro, chopped
1/2 - 1 cup ricotta cheese
1 cup Parmesan cheese, shredded
Season chicken breasts on both sides with salt and pepper. Heat olive oil in a skillet on med-high and cook chicken until browned on both sides. Remove and cut into bite sized chunks. Return to pan, reducing heat to med and finish cooking until cooked through. In a small sauce pan, melt butter with garlic, onion and basil( I didn't have any on hand so I just used Italian seasoning.) Pour into a chilled dish to cool and refrigerate until set but still soft. Preheat oven to 350 for homed crust or 400 ( i think it is, check tube) for Pillsbury. Spread herb butter over crust. Arrange chicken on top, then dot with ricotta. Top with tomato slices, cilantro and Parmesan. Bake 15-20 minutes until crust is golden brown and cheese is melted.
I don't have a picture, though this pizza was picture perfect, because my camera battery was dead so here is a link to Annie's
I finally got the last recipe that the Relief Society girls brought over to me when I had Jude. I was surprised to find that I had a recipe really similar to this and wasn't that wowed by it. I guess the subtle changes really make a difference , because I love this version. It's one of those meals that you are excited to eat the left overs of the next day.
2-3 chicken breasts
1 stick butter,melted
1 pkg. Italian dressing mix
1 can cream of chicken soup
1/4 cup water
fettucine or linguine noodles
1 pkg cream cheese, softened
Turn crock pot onto low. Add butter, then chicken breasts then sprinkle Italian seasoning over top. Cook on low for 3-4 hours. ( I did mine on med-high and they were done in about an hour and a half.)
Remove chicken and cut into bite sized pieces. Return chicken to crock pot and add soup, water and cream cheese. Stir until well combined. Cover and let cook until it boils. Serve over pasta.
Mmmm, so yummy.
Tuesday, August 18, 2009
Now, I don't know what the traditional way of making this salad is or if there really even is one. I saw so many different versions when I tried looking it up on recipezaar. This is my parent's recipe or Empire Caterer's recipe that is. I loved this salad when they would make it for catering dinners and called my dad for the recipe last week, having a sudden nostalgic craving for it. Unfortunately, they've only ever made this in batches that serve fifty or more people so trying to convert the measurements down was guess work. I took what my dad gave me and played around with it from there. Mine ended up quite tasty, but with a bit too much soy sauce. So my new adjustment to that is reflected here. Enjoy!
Chinese Chicken Salad
1 cup mayonnaise
3 Tbs. sour cream
1 tsp apple cider vinegar
1 Tbs soy sauce
1/4 tsp ground ginger
2 Tbs sugar
Mix all ingredients together. Cover and refrigerate for at least 30 min to an hour before using.
grilled chicken breast (or boiled) cut into strips or diced
chinese crunchy noodles
cashews or sliced almonds
water chestnuts ( I don't like them, so i leave them out)
Amounts are subject to how many you are serving. The dressing will cover at least one normal sized bag of prepackaged romaine, probably two.
I like casseroles, usually best at a church function, but they always seem a little less appealing to me at home. But, this one sounded like it had good strong flavors and was easy to put together so I thought I'd give it a try. After all, every kitchen needs some easy, comfort food meals.
I only used a cup of cheddar, not feeling like it needed any sprinkled on top since I'm trying to be a little healthier these days. And, even though 3/4 lbs of ham and two boxes of mix seem like a lot, it works. Though, really, this recipe makes a lot. We're on night three of it! So for a small table like ours I would suggest dividing the recipe into two 8x8 casserole dishes and freezing one. This was definitely good enough that we're not sick of it yet, but you can only eat leftovers so many nights in a row!
Chicken Cordon Bleu Bake
2 Packages reduced sodium Stuffing mix
1 can (10 3/4 oz) cream of chicken soup
1 cup milk
1/2 tsp pepper
3/4 lb sliced deli ham, cut into 1/2 inch strips
1 cup swiss cheese shredded
1 cup swiss cheese shredded
2 cups cheddar cheese shredded
2 cups cooked chicken
Prepare stuffing mixes according to directions on box. Meanwhile in a bowl, combine soup and milk. Put chicken in a greased 9x13 baking dish. Sprinkle with pepper. Layer with ham, swiss cheese and 1 cups of cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese. At this point you can freeze. Thaw in refrigerator overnight. Remove from fridge 30 minutes before baking. Cover and bake at 350 for 45 minutes. Uncover and bake 10-15 minutes longer.