We had this tonight for dinner. I like to try new recipes and this one seemed to use items I already had on hand. The only exceptions were that I had Granny Smith apples and only apple juice (not cider). It was still a very good recipe--definitely a keeper.
Ingredients
1 Empire, Fuji, or Braeburn apple, cored and finely diced
1/2 cup shredded reduced-fat cheddar
2 T. seasoned dried bread crumbs
1/2 t. thyme (use 1 1/2 tsp if using fresh, which is suggested)
1 T. lemon juice
1/2 t. each salt and pepper, mixed and divided in half
4 boneless, skinless chicken breast halves (about 6 oz. each)
1/4 c. all-purpose flour, for dredging
2 t. canola oil
3/4 c. apple cider
1/2 c. chicken broth
2 t. Dijon mustard
Directions
1. You'll need 12 wooden toothpicks coated with nonstick spray. In a small bowl, mix apple, cheese, bread crumbs, thyme, lemon juice, and half the salt mixture. On a cutting board, lightly press each chicken breast flat with one hand; using a sharp knife, carefully cut into side of breast to form a deep horizontal pocket (do not pierce top, bottom, or far side of breast).
2. Divide the apple mixture into 4 portions and stuff into chicken pockets. With the prepared toothpicks, pin closed. Sprinkle the remaining salt mixture over breasts. Dredge chicken in flour to lightly coat; tap off excess flour. (At this point, chicken can be refrigerated, covered, up to 6 hours.)
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and brown 3 minutes per side. Pour 1/2 cup of the apple cider and the broth into the skillet. Bring mixture to a boil; reduce heat to low, cover and simmer 5 to 7 minutes until chicken is cooked through and stuffing registers 165 degrees on an instant-read thermometer.
4. Remove chicken to a serving plate; cover with foil to keep warm. Whisk mustard and remaining 1/4 cup cider into juices in skillet; boil mixture 3 minutes on high until reduced and slightly thickened. Spoon sauce over chicken and serve.
Sunday, November 22, 2009
Wednesday, November 18, 2009
Balsamic Pork Chops
I love, love, love balsamic vinegar. These pork chops are absolutely delicious. Lately I have purchased bone-in pork chops and they are even better! They seem to retain more moisture than boneless. And, I just season the chops with whatever I have on hand before frying them (garlic, onion, sea salt)
Ingredients
4 pork chops, pounded to 3/4 inch thickness
1 t. salt
fresh pepper
1 t. pork chop seasoning
2. T. olive oil
2/3 c. balsamic vinegar
2 t. sugar
Directions
1. Pound pork chops, if necessary, and season them.
2. Heat pan for 1 minute over medium-high heat. Add olive oil, heat one more minute, then add chops. Cook until well browned on both sides and cooked through, about 5 minutes total.
3. Remove chops to a plate and lower the heat to medium. Add vinegar and sugar.
4. Cook vinegar mixture until slightly thickened, about 2 minutes.
5. Place chops (and any juices on the plate) into the pan and cook about 4 more minutes, turning the chops to fully glaze. Serve the chops with the sauce.
Optional: add shallots with chops and cook them in the vinegar/sugar the entire time.
To make this a "freezer meal", I place the chops in a bag already pounded and seasoned. The day of cooking them, I let them thaw in the fridge, then pick up the recipe with cooking them in the pan.
Ingredients
4 pork chops, pounded to 3/4 inch thickness
1 t. salt
fresh pepper
1 t. pork chop seasoning
2. T. olive oil
2/3 c. balsamic vinegar
2 t. sugar
Directions
1. Pound pork chops, if necessary, and season them.
2. Heat pan for 1 minute over medium-high heat. Add olive oil, heat one more minute, then add chops. Cook until well browned on both sides and cooked through, about 5 minutes total.
3. Remove chops to a plate and lower the heat to medium. Add vinegar and sugar.
4. Cook vinegar mixture until slightly thickened, about 2 minutes.
5. Place chops (and any juices on the plate) into the pan and cook about 4 more minutes, turning the chops to fully glaze. Serve the chops with the sauce.
Optional: add shallots with chops and cook them in the vinegar/sugar the entire time.
To make this a "freezer meal", I place the chops in a bag already pounded and seasoned. The day of cooking them, I let them thaw in the fridge, then pick up the recipe with cooking them in the pan.
Chicken in Wine Sauce
My sister-in-law, Pam, gave me this recipe at my Pampered Bride shower back in April 2002. It has been a favorite dish of ours since the first time I made it!
Ingredients
1 package dry beef strogonoff mix
1 package dry spaghetti sauce mix
1 small can mushrooms, drained
1/2 c. white wine
4 boneless, skinless chicken breast halves
Directions
1. Preheat oven to 375 degrees.
2. Mix dry sauces together.
3. Roll chicken in sauces to fully coat the chicken. Place in a 9 x 9 pan.
4. Pour wine over the chicken.
5. Top chicken with mushrooms.
6. Cover with foil.
7. Bake for 1 hour. Remove foil and bake an additional 10 minutes, uncovered. (Check with a meat thermometer after about 45 minutes to ensure you don't overcook the chicken.)
To "freeze" this meal, I just place the chicken breasts in a ziploc in the freezer and label with the recipe. All the other ingredients can stay together in the pantry until assembly the day of baking.
Ingredients
1 package dry beef strogonoff mix
1 package dry spaghetti sauce mix
1 small can mushrooms, drained
1/2 c. white wine
4 boneless, skinless chicken breast halves
Directions
1. Preheat oven to 375 degrees.
2. Mix dry sauces together.
3. Roll chicken in sauces to fully coat the chicken. Place in a 9 x 9 pan.
4. Pour wine over the chicken.
5. Top chicken with mushrooms.
6. Cover with foil.
7. Bake for 1 hour. Remove foil and bake an additional 10 minutes, uncovered. (Check with a meat thermometer after about 45 minutes to ensure you don't overcook the chicken.)
To "freeze" this meal, I just place the chicken breasts in a ziploc in the freezer and label with the recipe. All the other ingredients can stay together in the pantry until assembly the day of baking.
Creamy Enchilada Casserole
My friend Erin gave me this recipe last December when we went to visit and she made this for dinner. It was easy and yum-o.
You can use canned chicken breast or some that you have cooked. I bought a whole chicken on sale, boiled it and then separated the chicken into several batches to be used in a few recipes. Plus, I strained the broth and now have frozen, healthier chicken stock in my freezer.
After making this dish a half dozen times now, I think I might add a few things to the "insides" of the enchiladas. More chicken and some cheese inside each enchilada might be nice.
Ingredients
1 can cream of chicken soup
1/2 c. sour cream
1 T. margarine
1/2 medium onion chopped (about 1/4 c.)
1 t. chili powder
5-6 oz can of chicken breast, drained
4 oz. can chopped green chiles
8 (8 inch) flour tortillas
1 c. cheese
Directions
1. Preheat oven to 350 degrees.
2. Mix soup and sour cream. Spread 1/2 c. of mixture into a 2 qt. dish (8 x 8 pan; not enough for a 9 x 13).
3. Over medium heat, melt butter. Add onions and chili powder. Cook until tender. Remove from heat.
4. Stir in chiles, chicken, and 2 T. soup mixture.
5. Spread 1/4 c. of mixture on each tortilla. Roll up and place seam side down in dish.
6. Pour remaining soup mixture on top. Sprinkle with cheese.
7. Bake at 350 degrees until cheese melts. (about 30-40 minutes)
This recipe freezes well. I made a double batch two weeks ago. We ate one batch that night and I froze the second batch and we ate it last night. Make the recipe as directed and then seal the dish with two layers of heavy duty foil. It's best to pull the casserole from the freezer the night before you plan to eat it and let it thaw in the refrigerator for about 24 hours. However, mine was still a little frozen in the middle when I placed it in the oven yesterday and it was fine; it just took twice as much time to bake (with foil covering it for the first 30 minutes).
Make sure to leave a comment if you make this dish. Let me (and others) know what you think!
You can use canned chicken breast or some that you have cooked. I bought a whole chicken on sale, boiled it and then separated the chicken into several batches to be used in a few recipes. Plus, I strained the broth and now have frozen, healthier chicken stock in my freezer.
After making this dish a half dozen times now, I think I might add a few things to the "insides" of the enchiladas. More chicken and some cheese inside each enchilada might be nice.
Ingredients
1 can cream of chicken soup
1/2 c. sour cream
1 T. margarine
1/2 medium onion chopped (about 1/4 c.)
1 t. chili powder
5-6 oz can of chicken breast, drained
4 oz. can chopped green chiles
8 (8 inch) flour tortillas
1 c. cheese
Directions
1. Preheat oven to 350 degrees.
2. Mix soup and sour cream. Spread 1/2 c. of mixture into a 2 qt. dish (8 x 8 pan; not enough for a 9 x 13).
3. Over medium heat, melt butter. Add onions and chili powder. Cook until tender. Remove from heat.
4. Stir in chiles, chicken, and 2 T. soup mixture.
5. Spread 1/4 c. of mixture on each tortilla. Roll up and place seam side down in dish.
6. Pour remaining soup mixture on top. Sprinkle with cheese.
7. Bake at 350 degrees until cheese melts. (about 30-40 minutes)
This recipe freezes well. I made a double batch two weeks ago. We ate one batch that night and I froze the second batch and we ate it last night. Make the recipe as directed and then seal the dish with two layers of heavy duty foil. It's best to pull the casserole from the freezer the night before you plan to eat it and let it thaw in the refrigerator for about 24 hours. However, mine was still a little frozen in the middle when I placed it in the oven yesterday and it was fine; it just took twice as much time to bake (with foil covering it for the first 30 minutes).
Make sure to leave a comment if you make this dish. Let me (and others) know what you think!
Artichoke Chicken
I made this dish last week when a friend was coming over. It got rave reviews!
It is super easy and very tasty. I could eat the extra topping on a cracker...it was so good.
I used boneless, skinless chicken breast tenders, which had been on sale. I'm sure you could use almost any skinless chicken.
Ingredients
1 (15 oz) can artichoke hearts, drained and chopped
3/4 c. grated Parmesan cheese
3/4 c. mayonnaise
1 pinch garlic pepper
4 boneless, skinless chicken breast halves
Directions
1. Preheat oven to 375 degrees.
2. Combine all ingredients (except chicken).
3. Place chicken in a greased 9 x 13 dish and cover with artichoke mixture.
4. Bake uncovered for 30 minutes or until juices run clear when the chicken is pierced. (I use a meat thermometer to ensure it's cooked through but not overdone.)
I found this recipe on makelifedelicious.com
If you try this recipe, please make sure to come back and comment.
It is super easy and very tasty. I could eat the extra topping on a cracker...it was so good.
I used boneless, skinless chicken breast tenders, which had been on sale. I'm sure you could use almost any skinless chicken.
Ingredients
1 (15 oz) can artichoke hearts, drained and chopped
3/4 c. grated Parmesan cheese
3/4 c. mayonnaise
1 pinch garlic pepper
4 boneless, skinless chicken breast halves
Directions
1. Preheat oven to 375 degrees.
2. Combine all ingredients (except chicken).
3. Place chicken in a greased 9 x 13 dish and cover with artichoke mixture.
4. Bake uncovered for 30 minutes or until juices run clear when the chicken is pierced. (I use a meat thermometer to ensure it's cooked through but not overdone.)
I found this recipe on makelifedelicious.com
If you try this recipe, please make sure to come back and comment.
Friday, November 6, 2009
Big Batch Vegetable Soup
Ingredients:2 T. extra virgin olive oil
2 c. chopped onions
1 c. thinly sliced celery
2 t. Italian seasoning
3 (14 1/2 oz) cans chicken broth [I use 5 1/2 c. water and 5 t. Better Than Bouillon chicken base]
1 can diced tomatoes
2 T. tomato paste
8 c. vegetables (carrots, corn, green beans, peas, potatoes, lima beans, zucchini, squash)
Directions:
1. Cook onions and celery in oil with seasoning until onions are translucent (medium heat about 5-8 minutes)
2. Add broth, tomatoes (in juice), paste, and 3 cups water. Bring to boil. Reduce heat to simmer and cook uncovered 20 minutes.
3. Add veggies. Simmer uncovered until tender, about 20 minutes.
4. Season with salt and pepper.
*I used the following vegetables for my "8 cups"--3 medium-sized carrots, 2 zucchini, 2 squash, 1 cup corn, 1 drained can of green beans. I also happened to have a piece of leftover chicken, so I shredded the meat and threw that in too!
Easy (Dairy Free) White Rolls
I found this recipe when a friend's son, who cannot have dairy, was staying with us. I was looking for a bread recipe to use making little "bread bears". We all enjoyed the bread immensely.
I've made this bread to accompany dinner, use for sandwich rolls, or as buns. It's also great with some butter and honey.
I use my bread machine to make the dough, then shape the buns and bake in my oven.
Ingredients:
1 c. warm water
2 T. sugar
1/4 c. vegetable oil
1 t. salt
3 c. bread flour
2 1/4 t. bread machine yeast
Directions:
Place items in bread machine, in the order directed by your machine's owners manual. Set to dough cycle. (For me, this takes about 1 1/2 hours) Remove and divide into rolls or loaves. Bake 14-18 minutes or until slightly golden.
I've made this bread to accompany dinner, use for sandwich rolls, or as buns. It's also great with some butter and honey.
I use my bread machine to make the dough, then shape the buns and bake in my oven.
Ingredients:1 c. warm water
2 T. sugar
1/4 c. vegetable oil
1 t. salt
3 c. bread flour
2 1/4 t. bread machine yeast
Directions:Place items in bread machine, in the order directed by your machine's owners manual. Set to dough cycle. (For me, this takes about 1 1/2 hours) Remove and divide into rolls or loaves. Bake 14-18 minutes or until slightly golden.
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