Wednesday, October 27, 2010

Easy Mediterranean Chicken with Orzo

Okay, I must admit, the last time I made this, it was WAY better! The only difference was the pearl onions, I didn't have any the last time I made it. It has a great flavor to it but I think I like it better without the onions. ;) I also saved time by using Hormel Real Bacon Pieces instead of frying up fresh bacon.

4 skinless, boneless chicken breast (4 ounces each)
3 cups chicken broth
1/2 cup pearl onions
1/4 cup chopped sun-dried tomatoes
12 pitted green olives
2 teaspoons cornstarch
2 tablespoons cold water
6 slices crisp-fried bacon, crumbles
1 package (1-pound) of Orzo (I only use half (8 ounces) of it)
Serves 4

Cook Orzo according to package. Place chicken in a large skillet over medium heat. Add broth. Bring to a simmer. Simmer chicken for 10 minutes or just until juices run clear when pierced with a fork. Remove chicken and cut into thin slices; set aside. Cover with foil to keep warm. Add onions, tomatoes and olives to broth. Simmer until onions are tender, about 5 minutes. Dissolve cornstarch in cold water. Stir into broth. Cook, stirring continually, until clear and thickened, about 2 minutes. Place chicken on top of Orzo. Spoon sauce over chicken. Top with bacon. Enjoy!

Roasted Potato Soup

I love, love, LOVE this recipe! I look forward to the cooler weather just so I can make it! I always use more carrots and celery then it calls for. I love my veggies! I also up my water to 6 cups and my bouillon to 5. ;)

6 russet potatoes, peeled, chopped
2 leek bulbs, white and light green parts only, chopped
2 onions, chopped
1 clove garlic, minced
1 carrot, sliced
1 medium stalk celery, chopped
4 chicken bouillon cubes
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
5 cups water
1/2 cup butter or margarine, melted
1 (12-ounce) can evaporated milk
Serves 4

Preheat oven to 450º F. Spray a baking sheet with cooking spray. Place potatoes, leeks and onions on prepared baking sheet; spray vegetables lightly with cooking spray. Roast vegetables, turning frequently, until golden brown, about 25 minutes.

Place in a large saucepan. Add garlic, carrot, celery, bouillon, parsley and water. Bring mixture to a boil over medium-high heat; reduce heat. Simmer, stirring occasionally, until vegetables are tender, about 15 minutes.

Add butter and evaporated milk to saucepan; stir. Cook until heated through, about 5 minutes. Ladle into soup bowls. I like to top mine with cheese. Enjoy!

Southwestern Chicken Supper

This is a quick and inexpensive meal. If you were able to can any veggies this year, this is a great meal to use up some of those yummy veggies.

3 skinless, boneless chicken breast (4 ounces each)
2 tablespoons vegetable oil
1/2 cup chopped onion
1 (14-ounce) can French-style green beans
1 (14-ounce) can chopped canned tomatoes
1 (14-ounce) can sliced carrots
1 large potato cut into 3/4-inch cubes
1 cup uncooked rice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup water
1/2 cup finely shredded Cheddar cheese
Serves 6

Cut chicken into bite-size pieces. Heat oil in a large skillet over medium heat; add chicken and onion. Saute for about 3 minutes. Add green beans, undrained tomatoes, carrots, potato, rice, salt and pepper to skillet; mix gently. Pour water over top of chicken mixture. Cook, covered, over medium-low heat, stirring occasionally, for 20 minutes or until potatoes and rice are tender. Sprinkle chicken mixture with Cheddar. Let stand, covered, for 5 minutes. Enjoy!

Thursday, October 7, 2010

Dilled Chicken and Fresh Vegetables

Can you say, YUM?! I love this meal and make it often!
Since hubby is out of town, I only used 2 chicken breast and got carried away with the gravy. So if you make this and it doesn't quiet look like this picture... that's why, lol. ;)

1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
4 boneless chicken breast halves (about 5 ounces each)
2 tablespoons vegetable oil
2 1/2 cups chicken broth
1/4 cup chopped fresh dill or 1 tablespoon dried dill, divided
8 small red potatoes, halved
12 ounces fresh green beans, trimmed (about 2 cups)
1 tablespoon lemon juice

Combined flour, salt and paprika on a plate or piece of waxed paper. coat chicken with mixture, reserving excess. Heat oil in a deep, large skillet over medium-high heat. Add chicken, skin side down. Cook until browned, about 5 minutes. Turn chicken. Add reserved flour mixture to skillet. Stir well. Add chicken broth. Stir in half of the dill. Bring to a boil. Add potatoes. Reduce heat. Cover; simmer for 10 minutes. Add green beans to skillet. cover; simmer until chicken and potatoes are tender, about 10 minutes longer. Stir in lemon juice. Sprinkle with remaining dill. And ENJOY!! Serves 4

Monday, October 4, 2010

Banana Bread

I had a couple people ask for my Banana Bread recipe, so I thought I'd post it here too. ;) This is out of an old recipe book that was my moms. My bread always turns out moist and yummy!

1 cup sugar
1 cup (2 medium) mashed bananas
1/2 cup margarine or butter, softened
1/4 cup milk (I used Pure Almond Silk milk)
1 teaspoon vanilla
2 eggs
2 cups All Purpose or Unbleached Flour
1/2 cup chopped nuts
1 teaspoon soda
1/2 teaspoon salt

Heat oven to 350ºF. Grease (not oil) bottom only of 9x5 or 8x4-inch loaf pan. In large bowl, blend first 6 ingredients; beat 1 minute at medium speed. Stir in remaining ingredients just until dry ingredients are moistened. Pour batter into prepared pan. Bake at 350ºF. for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; removed from pan. Cool completely.

Bacon Cheese Topped Chicken

I got this recipe years ago out of a catalog and it's super yummy and well worth the time to make. Enjoy!

1/2 cups Dijon mustard
1/2 cup honey
4 1/2 teaspoons vegetable oil, divided
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika
2 cups sliced fresh mushrooms
2 tablespoons butter
1 cup (4 ounces) shredded cheddar cheese
8 bacon strips, partially cooked
2 teaspoons minced fresh parsley

In a bowl, combine the mustard, honey, 1 1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; and the chicken. Seal the bag and turn to coat; refrigerate the remaining marinade.
Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish.
In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken. Bake, uncovered, at 375º for 20-25 minutes or until a meat thermometer reads 160º. Sprinkle with parsley.

I'm trying to get better at remembering to take photos - this one was taken after two of the chicken breast had been removed, lol.