Chicken Salad with Raspberry Balsamic Dressing

I've been making this salad pretty consistently this summer. It's sweet and salty with a bite of Parmesan and crunchy toasted pecans. Mmm. I found a recipe for Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan in the Cook's Illustrated Cookbook and doesn't that sound dreamy? All but the walnuts, yes ;)  I never have figs or prosciutto on hand, and my fridge was bare of arugula, so this salad was born. I basically took their dressing and subbed raisins for figs, and onion powder and garlic powder for a shallot then poured it over a ton of veggies and chicken and said "Voilà! Dinner." So thank you, Cook's Illustrated, for a delicious dinner! I love the leftovers from this. I know, weird, to love leftover salad that could possibly be wilty. I think I mostly just love sitting down to something yummy I didn't cook myself that same day. The best combination on the fork, I think, is a piece of chicken, celery, raisin, Parmesan, and pecan, all in one bite. Yumm 

You can use pretty much any veggies you have on hand and I think any flavor of jam would go too. It's just the sweetness you're looking for. 

Chicken Salad with Raspberry Vinaigrette 

Adapted from The Cook's Illustrated Cook Book, Arugula Salad with Figs, Prosciutto, Parmesan, and Walnuts 

Serves 4 as a main dish

Ingredients 

1/4 c balsamic vinegar 

1 heaping Tbs raspberry jam (any jam really)

1/2 c raisins

1/4 c canola oil

1/8 tsp onion powder 

Dash or 2 of garlic powder 

1/4 tsp salt

1/8 tsp pepper

2 heads romaine hearts, chopped

1 yellow bell pepper, diced

2 celery stalks, sliced

1 carrot, sliced

1/2-1 cup sliced cucumber 

1/2 cup pecans, coarsely chopped 

1 cup shaved Parmesan 

3 chicken breast 

Directions 

In small bowl, combine vinegar, jam and raisins. Cover with plastic wrap and puncture a few holes for ventilation. Microwave about 30 seconds-1 minute just until raisins are plump. 

Add oil, salt, pepper, onion powder, and garlic powder. Mix well with fork until oil is evenly dispersed. 

If your pecans aren't already toasted, heat a small pan over medium heat and toast them until they are slightly browned and fragrant. 

In a large bowl combine veggies.

Heat medium pan over medium high heat. Spray with oil. 

Dry off and salt and pepper the chicken and cook about 8 minutes per side. (Or grilled on a preheated grill sprayed with oil) 

Pour dressing over salad and top with sliced chicken, pecans, and Parmesan. 

Serve immediately 

Chicken and Chickpea Yellow Curry

Curry is a favorite of ours when we go out to eat. I've tried making it on the past but it's all been a little 'meh'. This recipe from the Pioneer Woman is quiet delicious. You'll find yourself going back for seconds and even, um, ehem, thirds. I added veggies and replaced a can of chickpeas with chicken breast.  I'd squeeze potatoes in there too if I could but that would add cooking time and this curry is whipped up pretty quick. Curry in a hurry, if you will. 

Chicken and Chickpea Yellow Curry

Adapted from The Pioneer Woman's Chickpea Curry

Serves 4-6

Ingredients 

2 cups jasmine or basmati rice 

2 tsp vegetable oil

1/2 onion, diced

2-3 carrots, diced 

1 red bell pepper, diced

1 clove garlic, finely chopped

2 tsp yellow curry powder 

2 chicken breast 

1, 15 oz can chickpeas drained and rinsed 

1, 13.5 oz can coconut milk 

1.5 cups chicken broth

Squirt of sriracha 

2 Tbs honey 

 

Directions 

Cook rice according to package directions.

Heat oil in a large pan over medium low heat. 

Add onions and veggies to the pan with some salt and pepper and cook until onions are translucent and soft. 

Stir in garlic and curry powder.

Pat chicken dry, salt and pepper it and add to the pan. 

Allow to cook for about 5 minutes or so.

Flip chicken and add coconut milk, chicken broth, chickpeas, sriracha, and honey. 

Keep pan on medium low and allow to simmer about 10 minutes.

Remove chicken and slice then add it back to the pan. 

Salt to taste. 

Serve with rice. 

Pasta with Sun Dried Tomatoes and Herbs

This year I have had tons of tomatoes from my 2 ginormous plants. They are monsters. It's my first time growing them here and they have done great but since the middle of June they have started to get some dried leaves and branches. 100 degree weather will do that I guess. I think they are either about done giving tomatoes or just slowing down for a bit. I guess we'll see. But anyway, all these tomatoes I were going to go to waste so I decided to dry them in the oven. Worked out pretty well and I think I plan on doing it again. It's super simple, just takes a bit of time drying in the oven.

Now that I had all these dried tomatoes I needed to try them out to see if it was worth it, and they were delicious (I'll have to post about those too). So here is this weeknight meal that was the product of all these tomatoes. It could easily be served when company is over too. Lots of flavor and pretty easy.  I made mine all in one pot and could be even simpler without adding any protein. So good. 

Pasta with Sun Dried Tomatoes and Herbs

Serves 4

Ingredients 

1 lb pasta (penne, spirals, bow ties, etc) cooked according to package directions and drained

2 Tbs olive oil

1 lg chicken breast 

3 Tbs unsalted butter

3 Tbs flour

1/2 cup heavy cream

1 small clove garlic minced

1/2 tsp dried basil*

1/4 tsp dried oregano* 

1 tsp dried parsley* 

2 cups (one can) chicken broth

1/4 cup grated Parmesan 

salt and pepper

Pinch red pepper flakes

3/4 cup chopped sun dried tomatoes 

1/4 cup toasted pine nuts

Directions

*Fresh herbs would be ideal, chopped very fine and added at the end instead of dried herbs added at the beginning, but all my herbs died. Some things get forgotten after you have a baby... oh well.

In the same pot that you cooked the pasta, heat olive oil over medium heat. 

Add chicken with some salt and pepper and cook. To make things super simple I often cut the chicken in the pan while it's  cooking with my spatula . Shh don't tell anyone. 

Remove from pan, add butter and flour.

Whisk well to make a roux. 

Add cream, garlic, red pepper flakes, and herbs and allow it to get fragrant. 

Add chicken broth and Parmesan and turn heat up to medium high heat for a few minutes to reduce slightly. Whisking occasionally to keep from sticking to the bottom.

Salt to taste. 

Turn off heat and add noodles, chicken, tomatoes, and pine nuts. 

Serve immediately. 

Chicken Broth

If you don't do this with your roasted chicken you buy from the grocery store then you had better start! It's so easy and will save you a few cans or a box of chicken broth. A whole roasted chicken is one of the few precooked items I buy because I can use it for 3 or sometimes even 4 meals (family of 4).  

First night we have just some chicken, veggies, fruit, and maybe some bread. Next meal would be chicken pulled from the bones and mixed into enchiladas, salad, or a casserole (makes that meal 50% easier). Then I have leftovers from that for lunch the next day. And last, I throw the bones in my crockpot to make broth for soup.

 One of the best purchases at a grocery store I think. I do avoid the lemon pepper and other spice varieties because it limits what I can do. I also choose NOT to salt the broth. I usually pick it up at Costco for, what, $5? So easy. 

*I was rushing to get dinner ready and completely spaced taking a picture of the finished broth. 

Chicken Broth

Makes 45 ounces give or take (about 5 1/2 cups)

Ingredients 

Bones of one roasted chicken, remaining skin and fat removed

1 carrot, broken in half

1 stalk celery, broken in half

3 dried bay leaves

Water

Directions 

Bones, carrot, celery, and bay leaves into a crockpot. 

Pour water in until covered. 

Set to low for 8 or 9 hours (I do it over night).

Remove bones, carrot, celery, and bay leaves.

Pour broth through a strainer or sieve into a bowl. 

Place in the fridge for a few hours to allow the fat to solidify on the top. 

Skim the fat and it's ready to be used. If it will be a while until you use it it can be frozen (I use smaller containers, about 2 cups per container). 

Bruschetta Chicken

It's a happy day when I eat bruschetta anything. This is so simple yet, so flavorful. Ideal for a busy weeknight meal, or a lazy weekend meal. Place this chicken on pasta, on a sandwich, or eat it as is. 

Bruschetta Chicken

Serves 4-6

Ingredients

4 chicken breasts cut in half

1 cup pesto 

1 cup mozzarella 

2 tablespoons olive oil

1 large tomato, chopped 

Salt and pepper

Directions

Heat oil in a large pan over medium high heat.

Add salt and peppered chicken to the oil and brown one side and flip.

Add 2 tablespoons of pesto to the top of each half breast them top with chopped tomatoes and cheese. 

Cover the pan and turn the heat to medium low to allow the cheese to melt and the chicken to finish cooking. Check after about 4 minutes. Add a minute or two if it's still a bit raw. 

 

Enjoy

Chicken and Vegetables with Maple Rosemary Sauce

Sometimes you just want chicken with some sauce drizzled over it.  And I made enough to feed our family twice haha. I see a leftovers night in the near future for us. :) It's almost like I was hoping for cooler weather with the flavors of rosemary and butternut squash. The squash and Brussel sprouts could easily be replaced with any other vegetables like potatoes, carrots, green beans, zucchini, whatever. It's pretty darn delicious. 

Chicken and Vegetables with Maple Rosemary Sauce

Serves 4-5

3 lg chicken breasts cut into large equal chunks (about 4 each)

3 tablespoons olive oil 

3 cups butternut squash, diced

3 cups Brussel sprouts, halved 

1/2 onion, chopped

1 tablespoon + 1 teaspoon fresh rosemary, chopped

1 tablespoon butter

1 tablespoon flour

1 can chicken broth

Scant 1/4 cup maple syrup

2 tablespoons mustard

Salt and Pepper 

Directions

Heat oil in a large pan over medium high heat.

Add salt and peppered chicken, brown both sides and cook through. 

Remove chicken from pan to a large plate.

Add vegetables to the pan and sauté. If there isn't enough oil left over add a little more to the pan. 

When they are about half way done or close to finished mix in 1 tablespoon of the rosemary, salt and pepper to taste

Remove vegetables from pan to platter.

Add butter and flour to the pan and whisk well together. Let it bubble for a 30 seconds or so. 

Whisk in the broth, syrup, mustard, pinch of pepper and remaining rosemary. 

Allow to boil a bit until it is reduced by half, whisking often. 

Remove from heat and pour into a gravy boat or small bowl. Whisk well again if the mustard did not combine well. 

Top the veggies with the chicken and spoon half the sauce over it leaving the remaining half to place at the table. 

Barbecue Chicken Wrap with Swiss Cheese and Grilled Onions

I don't know if this is so much a recipe as it is a recommendation of flavors put together haha. I highly recommend it :) either as a sandwich, wrap, or a flatbread type wrap I like to make (seen above). I guess it's kind of like a pita.  Summer in a sandwich. 

It was blazing hot today but we stilled got out in the heat to grill. Well, my husband did... (Yay). I stayed inside and got everything else together. The thermostat, that I'm positive isn't accurate, said it was about 109 degrees on our patio. The misters my husband installed on our pergola for me were on twice today. So glad we have them. If you live in the desert and are outside in the summer I highly recommend installing some. That's two things I recommend today. This chicken and mist on the patio in the summer. 

Barbecue Chicken Wrap with Swiss Cheese and Grilled Onions 

Serves 4-5

Ingredients

3 chicken breast, salt and peppered

1/2 - 1 cup barbecue sauce

1 cup grated Swiss cheese

1/2 onion, sliced in rings

1 tsp olive oil

Tortilla wraps, pita bread, or flat bread

Toppings

4 cups chopped lettuce

3 cups chopped cucumber

1 cup sliced olives

Ranch dressing or mayonnaise 

Directions

Preheat the grill to 350-400 degrees.

Set burners to medium. 

Put onion in a plastic bag with oil and shake. Remove from bag onto grill in a grill basket. Or if you don't have a grill basket carefully place onions directly on grill. 

Place chicken on the grill and spoon one spoonful of BBQ sauce over the top. 

Close lid and cook 7 minutes.

Open and flip onions. If they are getting too charred remove or continue to grill with chicken. 

Flip chicken and spoon more BBQ sauce on the top. 

Sprinkle enough Swiss cheese on the chicken to just cover it.

Close lid and cook for another 7 minutes.

Remove chicken and onions.

Let chicken rest for 5 minutes

Slice chicken and build wraps.

Baked Chicken and Spinach Pasta

Chicken and spinach are so versatile. There are 3 different meals I've made lately with the pair, and I have one more variation I'd like to try. I'm a little obsessed with the spinach and chicken I guess. Sorry family.... not sorry :)

Baked Chicken and Spinach Pasta

Serves 6-8

Ingredients

4 small chicken breasts

3 Tablespoons olive oil

16 oz slightly under cooked pasta such as penne or rigatoni 

24 oz container low fat, small curd cottage cheese

2 eggs

1/2 cup grated Parmesan

1 cup grated mozzarella 

1/2 onion, diced

1 cup mushrooms, chopped (optional)

1/2 cup chicken broth

2 cups chopped spinach

Juice of half a lemon 

salt and pepper

Directions

Preheat oven to 350 degrees.

Stir cottage cheese, eggs, and Parmesan together. Set aside. 

Heat oil in large pan over medium high heat. Salt and pepper the chicken and add to pan.  Brown each side. Remove from pan and cube the chicken. 

Add onions to the pan and allow them to to soften. 

Add mushrooms and chicken broth and scrape the pan. 

Add cubed chicken.

Add spinach and lemon juice and heat just until wilted. 

Remove from heat. 

In a 9x13 inch casserole pan, layer half the noodles, half the chicken and spinach, and half the cottage cheese. Repeat with the remaining ingredients and pour and juice in the pan over the noodles. Top with mozzarella.

Cover with foil and bake until the sides of the pan are bubbling, about 25 minutes. Uncover and broil on high to brown the cheese. 

Enjoy! 

Mexican Stewed Chicken

Trust me on this one. Sounds weird and looks weird but it's really good. Promise. My husband reminded me tonight it's one of his favorite meals that I make. I wish I had come up with it but we have Rachel Ray to thank for that. I have made this a few different ways and they have all turned out good. She originally uses chorizo but I have never been a big fan of it, or I have never had good chorizo. Who knows. But, a butcher suggested kielbasa to be a good substitute so that is what I have always used (yes, "hot dogs" again for my 3 year old. Gotta use up what's in the fridge :)).

I have a hard time deciding whether to eat this with a spoon or a fork. I guess you could shred the chicken after you cook it, or start with it cut up. But I like the rustic feel of having a whole thigh, or breast in my stew so I guess the the battle will continue. My husband likes this with rice while I prefer a big chunk of crusty bread to soak up all the good juices, so I try to have both on hand when I make it. I love having this as leftovers mmmm. Bless you Rachel Ray. 

Mexican Stewed Chicken adapted from Rachel Ray

Serves 6

Ingredients 

7 oz kielbasa diced

6-8 boneless skinless chicken thighs (I've used breasts as well)

2 tablespoons oil

1 cup white wine OR chicken broth 

1/2 onion diced

1 large red OR green bell pepper diced 

1 1/2 cups celery diced (same amount as onion combined with pepper)

1 carrot diced - optional

1 jalapeño sliced, (usually take half the seeds and ribs out to tone the heat down for my 3 yr old)

14.5 oz can diced tomatoes

1 can chicken broth

~3/4 cup green olive with pimentos OR black olives

Salt and pepper

Toppings: cilantro, avocado 

Eat with: rice, and/or crusty bread

Directions

Heat oil in a large deep pan over medium high heat.

Salt and pepper and brown chicken on both sides and remove to a medium bowl.

Brown kielbasa and remove to the bowl. 

Turn heat to medium.

Add all veggies to the pan and allow them to sweat and soften.

Pour in white wine to deglaze pan. 

Add chicken broth, tomatoes, and olives. 

Add a bit more salt and pepper to taste. 

Also add back to the pan the kielbasa and chicken to cook through- about another 5 min or so. 

Serve with rice and/or bread. 

Top with cilantro and/or avocado.

Mediterranean Chicken Wrap

I have really been loving hummus lately. Strange for me because I used to not like it so much. I finally decided I needed to do something with the container I had in the fridge, other than just eat it with crackers.  So I whipped up some flatbread and got to cooking some chicken. It turned out pretty darn good.  My 3 year old even asked for leftovers for lunch the next day so I decided to post it. 

Mediterranean Chicken Wrap

Serves 4

Ingredients

3 chicken breasts 

1 clove garlic, smashed and chopped

1 tablespoon fresh thyme OR oregano leaves

Juice of 1 lemon

Salt and pepper

3 tablespoons olive oil

1 14.5 oz can petite diced tomatoes

Toppings:

This Hummus or your favorite hummus (I've been loving roasted pine nut) 

1 cup sliced black OR green olives

3-4 leaves sliced romaine lettuce

1/2 English cucumber chopped

1/2 cup feta cheese

4-8 flatbreads or tortilla wraps

Directions

Place chicken in a gallon ziplock bag along with the garlic, thyme, lemon juice, olive oil, salt, and pepper. Pound the chicken to equal thickness if it's not already pretty even.  Allow it to marinate for the amount of time it takes you to chop and prepare all the toppings and heat a medium pan over medium-high heat -  or longer I'm just not that on top of it. 

When the pan is hot, pour the chicken into the pan along with the marinade. Brown one side of the chicken, about 7 minutes. Flip the chicken over and pour in the tomatoes. Allow the chicken to cook uncovered in the tomatoes until pretty much all the tomato juice has evaporated. We don't want a soggy wrap. Add a little more salt to taste. I also like to smash or cut the tomatoes a little with my spatula while they are cooking. 

Slice chicken and layer your wrap starting wih hummus, then chicken and tomatoes, lettuce, cucumbers, olives, and feta. Yum :)

Grilled Asian Chicken and Edamame

The grill has revolutionized stir fry for me. I guess it's not really stir fry anymore. Meet the humble rice bowl. So ridiculously good. In order to accomplish such great flavor in your veggies I recommend buying a grilling basket. Ours has holes that are just big enough that the edamame doesn't fall through. Perfect :) 

Grilled Asian Chicken and Edamame  

Serves 4 

Ingredients

3 teaspoons sesame oil

4 chicken breast

1/2 of a small head of cabbage, chopped

1/2 small onion, diced

2-3 cups shelled frozen edamame

4 cups cooked Jasmine rice

Sauce

1/2 cup low sodium soy sauce

1/2 cup honey

1/2 cup oyster sauce

1 clove garlic, smashed and chopped 

1 tablespoon fresh ginger 

Directions

In a small bowl whisk together the sauce ingredients. Pour about 1/4 - 1/2 of it into a gallon size ziplock bag. 

Add chicken and 2 teaspoons sesame oil to the gallon size bag. Use a kitchen mallet or something heavy and flat to pound the chicken carefully to about 1/2 - 3/4 inch thickness. *It's important to always flatten your chicken to even thickness to make sure it cooks evenly and you avoid dry edges. Allow to marinate while you chop the veggies and heat the grill. Or longer if you like but I rarely think that far in advance :)

Heat grill to 400 degrees

In another gallon size bag add chopped cabbage, onions, edamame, remaining sesame oil, and salt and pepper. Close it and mix well. Pour onto grilling basket.

Turn all the burners to medium and place chicken on one side and the veggie basket on the other. Close the lid. Flip the chicken and stir the veggies after 7 minutes. Cook another 7 minutes. Remove from grill and allow the chicken to rest for about 4 minutes. slice the chicken. 

I like to put the chicken and veggies on a giant platter and serve the sauce and rice separate so everyone can make their own bowl the way they like it. My little boy is a fan of serving himself lately. 

Enjoy! 

Lemon Chicken Sandwiches

Hi, this is what I ate last night.  My mom made this for us all growing up.  I'm not sure where she got it but these chicken sandwiches are so light and should I say, refreshing? They cleanse your palate and are perfect for warm weather.  No need to be weighed down when you need to fit into that swimsuit right?  I often make these on the stove when it's not grilling season. I don't really have much to say... we all know I am a FABULOUS writer ;). So, just eat one of these and you will be happy.

Lemon Chicken Sandwiches

serves 4

Ingredients

4 Chicken Breast, pounded flat

1 Cucumber, sliced

1 Lemon, sliced into 4 wedges

4 Leaves of Lettuce and/or Sprouts

1 Tomato, sliced

Miricle Whip or Mayo

Lemon Pepper

4 Hamburger Buns

Directions

Preheat your grill to about 450- 500 degrees.  

Season the chicken with a few shakes of lemon pepper.  

Turn the grill to medium and grill the chicken for about 7 minutes per side keeping the BBQ closed, open only to flip the meat.

Removed from grill and create your sandwiches.  

Squeeze the lemon on the cooked chicken.

I prefer Miricle Whip for these sandwiches.  

You can also sprinkle on a little more Lemon Pepper if you want more.

Easy peasy.

Oh, and to make them on the stove just add about 1 Tbs oil to a pan and cook over medium heat.

BBQ Chicken Pizza on the Grill

Last summer my favorite was THIS, but this year it's gotta be grilled pizza.  When I first heard about it somewhere around a year ago I thought, "What?  No, that just wouldn't work".  But, since then I have seen a few different ways of doing it and the one I tried I loved.  It gives the pizza a smokey flavor that takes it to another level.  So far we have tried BBQ chicken and Pepperoni and I think the BBQ chicken takes the cake.

BBQ Chicken Pizza on the Grill


makes 2 pizzas, so depending on how hungry you are it serves around 4-6 people

Ingredients


One recipe of THIS dough (I haven't tried any other on the grill)
1/4 Cup Olive Oil (for the grill)
1/2 Cup of your favorite BBQ Sauce
3 Cups Mozzarella, grated
2 Cups Chicken, chopped or shredded (previously cooked)
1/2 Cup Olives, sliced
1 Cup Pineapple Tidbits, patted dry
1/4 Cup Banana Peppers, patted dry and chopped small
3 Green Onions, chopped small

Directions

Preheat the grill to about 400 degrees.
Divide the risen dough in half, and roll out one of the halves.  No toppings just yet.
Pour the olive oil into a glass or bowl and crumple up a paper towel and dip it into the oil with some tongs.
Open the grill up, turn the heat to medium (I set mine to just below medium) and rub the oiled paper towel onto the grill with the tongs.
Immediately and carefully transfer the rolled out (naked) dough to the grill.  Close and cook for about 2 minutes. It cooks quickly so be careful, take a peak at the bottom now and again if you need to.
Carefully remove from the grill. flip the cooked side up and lay on the toppings.  Don't make it too heavy.
Oil grill once more and carefully place the pizza with it's toppings back onto the grill.  Close and cook for 3 more minutes.  Checking the bottom if needed.
Carefully remove from the grill and enjoy!
Repeat with second half of dough.

Pasta With Tomato Basil Sauce

I'm back.  Well, I think, at least for now.  As you can see I am very committed to getting recipes saved.  It has been almost a year since I have posted something.  It's been 6 months since I had a baby so I think I am finally adjusted to mom-hood so I can fit this luxury back into my schedule.  I have so many recipes I would like to put on here and save for myself.  Pretty much that is what has brought me back.  I've made something, loved it, and forgot where I got it or the exact ingredients so I have a hard time making it again.  I'm back here to save me some grief.  This little number is one of those recipes.  I don't remember where I got it but I love it and it's so easy to make.  Most likely it's from Epicurious.  It is also very versitale.  I've made it with spinach, chicken, shrimp, leeks, and I think, even artichoke hearts.  Not all at the same time, but I'm sure that would be good too haha.  Oh and I'm just going to say I found something that makes my life easier when using basil.

Pasta with Tomato Basil Sauce


serves about 4


Ingredients


1 lb Pasta
2 Tbs Olive Oil
1/2 Onion, chopped small
2-3 Cloves Garlic
1/4 Cup White Wine (optional, adds some depth but you can use water or broth)
28 ounce Can Diced Tomatoes (or Fresh if you'd like)
1 tsp Brown Sugar (Optional)
1 Tbs Freshly Basil, sliced up
1/2 -1 cup Freshly Grated Parmesan
Salt and Pepper to taste

Also good with spinach, other veggies, chicken or shrimp.


Directions

Heat olive oil over medium heat in a large pan.
Add onions and garlic, cook until soft.
De-glaze the pan with the wine.
Add tomatoes and sugar and simmer.
Meanwhile, start the pasta water.  When you add the pasta to the boiling water add the basil, parmesan cheese, salt and pepper to the tomatoes.
Simmer the sauce while the pasta cooks.
When the pasta is done add to the tomato sauce, add any additional basil and parmesan cheese after serving.

Spinach and Havarti Chicken

This recipe came out in the Sunset March 2010 magazine.  The recipe was for Stuffed Chicken with Rosemary Polenta.  Clearly this is not what my pictures look like.  First, I am not a huge fan of polenta (I'll eat it but probably won't ever buy it), second I don't like mushrooms much, and third, I usually cook with chicken tenders because it's easier to control the portions as well as other things.  I am pretty sure the recipe cooked as originally described is delicious, the picture they have makes me want to eat it.  I just tweeked it a bit.  I used frozen spinach, paired it with wild rice, left the mushrooms out, and didn't stuff the chicken.  After making it a few times, I think I found the best way to do it.  Your neighbors may stop by unexpectedly when they catch a smell of this coming from your house.


Spinach and Havarti Chicken

serves 4

Ingredients
  
2 Tbs Olive Oil
1/2 chopped Yellow Onion
1 tsp Minced Garlic
4 oz Mushrooms (yuck, not for me)
5 oz Spinach (I use chopped frozen, but fresh would work)
1 Tbs Lemon Juice
1 1/ 2-  2 lb Chicken (I would use about 8 tenders or 4 chicken breasts)
4 slices Havarti Cheese (originally calls for Italian Fontina Cheese, but I always have Havarti on hand, yay Costco)
Salt and Pepper 

Directions

Preheat oven to 400 degrees
Heat 1 Tbs of oil in large pan.
Add chopped onion, garlic, and mushrooms (if you want them).  Cook until softened and onions start to brown a bit.
Add spinach, lemon juice and a little salt and pepper.  If you use fresh spinach cook until it a little wilted, if you use frozen, just heat till warm-- not long.
Remove from pan to a small bowl and set aside.
Add another Tbs or two of olive oil to the hot pan and allow to heat up over medium high heat.
Add chicken (salt and pepper each side) and cook just until brown.
Transfer to a baking dish, layer the spinach and onions over the chicken, then top with cheese.
Bake in the oven for about 6-8ish minutes until the cheese is melted.

Chicken with Applejack Sauce

This dish is all about the sauce. Cook the chicken pretty much any way you'd like, add this sauce to it and it will liven up any meal.

The first time I made this, it was with pork chops and with this apple stuffing tucked inside. It was so good but quite a bit of work. I made this on the first Valentines Day my husband and I spent together (boyfriend at the time); along with a homemade Tiramisu that didn't turn out so well. Since then, I have yet to make another Tiramisu, but have made this sauce pretty often. I turned this dish into a meal that doesn't have to be for a special occasion (hence chicken) but at the same time -definitely could. This comes altered from Williams-Sonoma American.

I think I have always paired this recipe with the stuffing listed in the paragraph above.



This is a picture of the brandy in flames... if you can see them (its the blue color).


Applejack Sauce

Ingredients

Grilled, baked or pan-fried chicken, or pork chops
1/3 cup Applejack (apple Brandy) - I have made this with Apricot Brandy also, probably any would do
1 1/2 tsp Cornstarch
3/4 cup Chicken Stock or Broth
1/4 cup Cream
Chopped Sage for garnish

Directions

In a small sauce pan on low heat, add the brandy. Once it's warm, ignite with a match or lighter... Careful!
Let it flame for about 30 seconds. If it doesn't go out on it's own you can cover the pan with a lid. Set aside.
Dissolved the cornstarch in a Tbs of water and add this, preferably, to the pan you cooked the meat in.
Add the brandy, broth, and cream. Stir well. If you use the pan you have cooked the meat in, this will de-glaze the pan getting all of the bits of flavor from the meat up and off the pan into your sauce. Yum!
Bring to a boil over medium heat for about 1 minute. You should be able to see it has thickened just a bit.
Spoon over your meat and voila! Boring to fantastic. :)

Chicken Pasta Caesar Salad

When summer comes around I love salads, it's refreshing. This Pasta Caesar Salad is big enough for a meal in itself! Mixing pasta with lettuce really is delicious, a little different but good!

Chicken Pasta Caesar Salad

Ingredients-- Customize to fit what you like

1-2 Heads Romaine Lettuce
Chicken-- about 1/2 breast per person
Cooked Bowtie Pasta-- about 1/2 cup per person (uncooked)
Bottle of Caesar Dressing
1 cup Grated Parmesan Cheese
Cherry Tomatoes-- optional
Croutons-- optional

Directions

Cook the pasta and rinse with cold water. Let it sit to cool.
Chop the lettuce and place in a large bowl and set aside.
Grill or cube and cook the chicken until it is no longer pink in the middle and set aside.
Add the tomatoes, Parmesan, croutons, and cooled pasta to the lettuce and coat with some dressing.
Layer the chicken on the top and serve.

With some french bread and some lemonade, this makes for a perfect summer dinner!