Grilled Chicken and Roasted Red Pepper Panini

This weekend I was looking for a delicious way to use our newly acquired Panini maker. My brother was crazy enough to not want it so his loss is our gain! This could easily be adapted by using leftover or rostisseire chicken. You can also load it up by using jarred spreads like the Red Pepper, Garlic, Onion one that I spied at Trader Joe's last week. YUM!

My firt attempt at Panini turned out great and was easier than I thought it would be. I could have gone little more simply and started with a grilled cheese sandwich, but that's not really my style....enjoy!



Grilled Chicken and Roasted Red Pepper Panini
yield: 4 panini

2 whole Boneless, Skinless Chicken Breasts
8 whole Sundried Tomatoes, Packed In Oil
3 Tablespoons Prepared Basil Pesto
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Lemon Juice
1/2 teaspoons Kosher Salt
Freshly Ground Black Pepper
1/4 cups Mayonnaise
2 whole Red Bell Peppers
8 whole Slices Asiago (or other Italian cheese like Provolone Or Mozzarella)
8 slices Good Whole Grain Sandwich Bread
4 Tablespoons Butter, Softened

CHICKEN

Slightly flatten chicken with a mallet (just until uniform thickness.)

In a blender or food processor, puree sundried tomatoes, pesto, olive oil, lemon juice, salt, and pepper. Add half the mixture to a ziploc bag with the chicken breasts. Smush around to coat the chicken, then refrigerate for several hours or overnight.

After marinating, heat heavy skillet or grill to medium. Grill or cook chicken until done. Slice chicken into strips.

SPREAD

In a small bowl, combine mayonnaise and 3 tablespoons of the sundried tomato mixture. Cover with plastic wrap and refrigerate until needed.

ROASTED RED PEPPERS

If you have a gas cooktop, blacken red peppers directly over the flame. (If you do not have a gas cooktop, blacken them directly under the oven broiler.) Completely blacken/char on all sides, then immediately seal in a ziploc bag. Allow peppers to sit, sealed, in the bag for at least 20 minutes. When cool enough to handle, remove from bag and use fingers to slip off the blackened skin. (Don’t be afraid to leave some black bits!) Lop off the top, cut in half, then seed and slice into strips. Set aside.

TO ASSEMBLE

To make the panini, spread generous amounts of the sundried tomato/pesto spread on one side of all the pieces of bread. On four of the pieces, arrange 1/4 of the chicken slices, 1/4 of the pepper slices, and two pieces of cheese. To with the other four pieces of bread with the spread face down. Butter both sides of sandwich, then grill in panini maker or on a skillet over medium-low heat. (If you use a skillet, set a heavy pan or skillet on top of the sandwich as each side browns.)

Adapted from: The Pioneer Woman

Chipotle Honey Chicken with Sweet Potatoes

Although I have been tempting you with cream cheese brownies, I do realize that a LOT of people resolve to slim down after the holidays. I think you are all crazy but that's mostly because I think brownies are just too good to give up!

But, this recipe is proof that healthy food really can be flavorful and delicious. A word of caution - This recipe is SPICY! I happen to love spicy food and my husband is learning to love it, so we were fine with the recipe as is. But, I do know that some people don't like the heat of chipotle....so I have some suggestions for those who don't like things so hot....

You could:
1. Reduce the number of chipotles you use...this uses 4 but you could use 2 or less...or just use the adobo sauce rather than mincing and including the actual chipotle.
2. Skip tossing the sweet potatoes with the paste. I thought the sweet potatoes were pretty spicy (although delicious!) - maybe even more spicy than the chicken! Just add them to the roasting pan plain.


Chipotle Honey Chicken with Sweet Potatoes
adapted from In the Kitchen with a Good Appetite, by Melissa Clark
serves 6

4 sweet potatoes (10 ounces each), peeled and cut into 1-inch pieces
3 Tbs olive oil
4 chipotle chiles in adobo sauce, minced
3 garlic cloves, minced
2 Tbs honey, plus more for drizzling
1 Tbs apple cider vinegar
1 1/4 tsp kosher salt, plus more to taste
1 tsp ground cumin
1/2 tsp ground cinnamon
6 boneless, skinless chicken breasts (about 2 lbs)
chopped cilantro, (optional - for garnish)

Preheat the oven to 400 degrees. Place the sweet potatoes in a medium bowl.

In a small bowl, mix together 1 tablespoon of the olive oil, chipotles, garlic, honey, vinegar, salt, cumin, and cinnamon. Mix the remaining 2 tablespoons of olive oil with 2 teaspoons of the paste. Toss with the sweet potatoes.

Scatter the potatoes on the bottom of a roasting pan, and bake 15 minutes. Meanwhile, rub the chicken breasts with the remaining paste.

Stir the potatoes. Carefully place the chicken on top of the sweet potatoes, and continue to roast until the chicken is just cooked through (registers 165 on an instant read thermometer), about 15-20 minutes longer.

Divide the potatoes and chicken evenly among serving plates and drizzle with remaining honey and garnish with cilantro. Serve and enjoy!.

Tutorial: Cutting up a Chicken

Ok, folks...right up front I'm going to say it. This post is not for the squeamish or the faint of heart. It's actually pretty gross.

Today's post is a tutorial about how to not hack apart, but rather nicely cut up a full-sized chicken.

Can you believe it? Until yesterday, I'd never actually done the work myself - I'd left this job to my local grocer or meat market guy (Thanks, Jim!). But, I have been seriously craving chicken and dumplings and/or fried chicken (weird, right?) and thought that I should do it properly....so here goes.

And believe me, I spent almost as much time talking and apoligizing to the chicken as I did actual cutting - we got quite close him and me. My first chicken may not be perfect, but I did find that the process was rather painless (for me, anyway), a little messy, but a LOT easier than I thought thanks to America's Test Kitchen, a sharp knife, a little bravery! :)

Tutorial: Cutting up a Chicken

Materials:

1 whole chicken

1 sharp knife

1 plastic cutting board (*more on why later)
1 pair of kitchen/chicken scissors

General Notes: This tutorial will show you how to cut a chicken into 12 pieces rather than the standard 8 pieces. Chicken pieces used for frying, soups, etc. should be smaller so they cook faster and more evenly.

Here is where you get to see my sad, little cutting board. I have a big, beautiful solid wood board that I adore, really I do! But, alas, these types of tasks is why I keep my college cutting board on hand. Cutting up meat, poultry, etc. should always be done on a plastic, non-porous surface so that it can get a really good, deep-down clean when you're finished. A great-big plastic board is ideal, but as you can see, even a little one can work!

1. With a sharp chef's knife, cut through the skin around the leg where it attaches to the breast.

2. Using both hands, pop the leg joint out of its socket.

3. Use a chef's knife to cut through the flesh and skin to detach the leg from the body.

4. A line of fat separates the thigh and drumstick. Cut through the joint at this point. Repeat steps 1-4 with the other leg.

5. Bend the wing out from the breast and use your knife to cut through the joint. Repeat with the other wing. Cut through the cartilage around the wingtip to remove it. Discard the tip. Cut through the joint to split it. Repeat with the other wing.

6. Using poultry shears, cut along the ribs to completely separate the back from the breast. Discard the backbone.

Still with me? We're in the home stretch!

7. Place the knife on the breastbone, then apply pressure to cut through and separate the breast into halves.

8. Cut each breast in half crosswise into two pieces.


Now remember to respect the chicken and make it into something worthwile and delicious!

(Accidental) Chicken Chili

Yesterday I had decided that it's getting cool enough and "Fall" enough to have some chili. I LOVE my dad's chili recipe and was really excited to have some chili and cornbread. Let's fast-forward to my poorly planned attempt at dinner...

The baby's asleep so I think "Perfect! I'll whip up some chili and let it cook while we play a little bit." Problem #1....no ground beef, no turkey. This isn't too much of a problem because I had some ground chicken. I've never had chicken chili but have at least heard it's good, so let's give that a try.

Starting to get things rolling, everything's smelling great then - BAM! It hits me....I have no beans. Normally in dad's chili there's red kidney beans and some Brooks' Chili Hot Beans. I have neither...this is where the poorly-planned part becomes clear. I have dinner started and almost none of the main ingredients. Ooops....

But, rest assured, I got creative, found some great things that were hiding in the pantry and made an incredible dinner. No one was the wiser. Except my husband, who when I told the story to, laughed and said "Yeah, I'm not surprised..." Thanks a lot buddy! :) But my poor planning was everyone's reward because this chicken chili is a new family favorite. It's full of flavor, easy to pull together, and a uniquely different take on traditional chili.

So, as the weather's getting cooler, think about making this one-pot-wonder, cozy up on the sofa, and enjoy!



(Accidental) Chicken Chili

1 lb. ground chicken (I'm sure shredded chicken would be good too, so use that if you have it left over!)
1 sweet onion, diced
1/2 green pepper, diced
1/2 red pepper, diced
1 package Chili-O seasoning mix
1 can diced tomatoes
1 can tomato sauce
1 can garbanzo beans
1 chipotle in adobo, diced
1/4 C. brown sugar
garlic salt
pepper

Brown the meat with onion and peppers. Add remaining ingredients and enough water to desired thickness (be careful not to make it too soupy. I usually only add about 1/2 - 1 can if it seems really thick or if it will be on the stove a long time). Simmer for at least 30 minutes so all flavors can come together. Serve with corn bread or over elbow noodles for chili-mac!

Smoked Mozzarella and Chicken Frittata

I have to apologize for this recipe. You see, I have had it a long time and have been holding out on you! I saw a frittata recipe a long time ago and though "Hey, that look like quiche...I like quiche - let's do this!" But then a came across/ thought up recipes for other treats like gooey pasta bakes with Italian sausage and apple cake with homemade caramel sauce (all coming your way soon) so this one got thrown to the back burner.

But, when I made it recently, I realized the error of my ways. This recipe was really good and worthy of it's very own post. What I like here is the method...frittata are fun, easy, and always impressive (and cute!) when in mini form. I actually prefer this method in the muffin tin because they are more manageable. You don't have to worry as much about the edges being rubbery and the center still liquid. They bake nice and evenly. Plus, you can be free to add/ substitute other ingredients. I have also made Bacon-Cheddar Frittatas with this very same recipe - I just subbed out the chicken and mozzarella and added in the bacon-cheddar duo (Which, by the way, my husband loved just a bit more than these...in the end I liked the chicken-mozzarella version best and it's my blog so here you go :) But don't worry, he wasn't too heart broken).



Mini Smoked Mozzarella and Roast Chicken Frittata

1/2 pound orzo pasta
7 large eggs
1/2 cup milk
1/4 cup cream
1/2 cup mascarpone cheese
6 ounces diced roast chicken breast
5 ounces smoked mozzarella cheese, diced
1/2 cup grated Asiago cheese
1/4 cup finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
1/2 onion, diced
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
Special equipment: 1 regular-sized muffin tin for 12 muffins

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta in a colander.

Preheat the oven to 375 degrees F. Grease the muffin tin.
In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Add pasta, chicken, mozzarella cheese, Asiago cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.

Using a 1/3 cup measure, fill each of the muffin tins until both the pasta and liquid are just below the top. Bake until just firm and cooked through, about 30 to 35 minutes. Let cool for 3 minutes before removing from the tin. Arrange on a serving platter and serve.

Garlic Lime Chicken Quesadillas

I was thinking about the last time I made quesadillas and how amazing they turned out! The problem is, I really try to stretch myself as a cook and don’t repeat recipes too often unless I get a craving or a special request from my husband! So, I decided to put a new twist on my quesadillas.

I came up with Garlic Lime Chicken Quesadillas because I love the combination of flavors and they were all things I had on hand tonight! I always see Garlic Lime entrees at restaurants and they are always yummy. So, I wanted to try to recreate those same flavors in a quesadilla because I think everything is better with cheese!

A lot of what I put into my quesadillas can be adjusted based on your tastes or what you happen to have in your pantry. I hope you like these quesadillas as much as we did!



Garlic Lime Chicken Quesadillas

spice mix:
1 tsp. minced garlic
1 tsp. minced onion
3/4 tsp ground cumin
3/4 tsp. oregano
1/2 tsp. cilantro
1/2 tsp. crushed red pepper, optional
1/2 tsp. pepper
1/2 tsp. salt

1/4 C. lime juice
1/4 C. orange juice
3 chicken breasts, cubed
1 medium bell pepper
1/2 medium onion
1 c. corn
1 sm. can mild green chiles
1 1/2 to 2 C. Mexican blend cheese (I like my quesadillas very gooey and cheesy so I used 2 cups)
6 flour tortillas

In a small bowl, mix lime juice, orange juice, and the spice mix. Reserve 1/4 cup of the marinade. Place the pieces of chicken in a large Ziplock bag or shallow dish. Add the remaining marinade and turn to coat well. Allow the chicken to marinate at least 30 minutes.

Heat a skillet to medium-high heat. Remove the chicken from the marinade and cook until browned and cooked all the way through, about 4 minutes. Remove from skillet and place in a medium sized bowl. Add the onion, bell pepper, chiles, corn, and remaining marinade. Cook until the onions are tender and most of the liquid has been evaporated, about 5 minutes. Add to the chicken mixture. Add the cheese and mix well.

Using a paper towel, wipe the skillet (You will be using it to sear the outside of the quesadillas so it doesn’t have to be cleaned, just most of the moisture removed). Heat the skillet to medium-high heat.

Evenly distribute the mixture on one side of the 6 quesadillas (about 1/2 cup of filling), fold in half. Place quesadillas, one at a time, in the skillet to brown the quesadillas and melt the cheesem flipping once.

Cut each quesadilla into 3 triangles and enjoy!

California Chicken Salad

With all of the parties and get-togethers over the summer, it's hard to it's hard to eat at picnics, restaurants, and parties without feeling the effects of all those calories. So in order to balance all of the delicious party food and desserts, I try to keep my at-home meals lighter. But, something lighter and healthy doesn't mean that it has to be boring or bland.

This California Chicken Salad is the perfect summer lunch or light dinner. It forgoes the mayo for smooth yogurt and pesto. Plus, any cravings get met by adding in the sweetness of dried cranberries and just a few candied pecans (come on, a little sweetness never hurt anyone!). This chicken salad was fantastic over some wedges of pita bread but would also be great over a salad (Chicken Salad Salad, anyone?) or as a sandwhich - however you choose to eat it, it's a great summer meal that won't leave you feeling guilty!



California Chicken Salad

1 1/2 C. Cooked chicken breast, chopped
1/2 C. prepared pesto
1/2 C. plain, nonfat or lowfat yogurt
2 green onions, finely chopped
1/2 C. dried cranberries
1/4 C. candied pecans
salt
pepper

In a medium bowl, mix the yogurt and pesto well. Add the chicken, green onion, cranberries and pecans and mix very well. Season with salt and pepper to taste. Serve over pita bread or a salad. Enjoy!

Chicken Ranch Quesadillas

Since having the baby, dinner can be a little crazy around our house. Usually, one of us has to eat fast if he's cranky or I need something quick to make on the fly. I decided last night that quesadillas not only sounded really yummy, but would be quick to make and a satisfying summer meal. It was nice to have something that didn't require an oven and heat up the house!

The quesadillas also turned out to be a great use of leftover chicken. I usually hate leftovers so this gave me the chance to make something new out of the chicken I had and it didn't disappoint!



Chicken Ranch Quesadillas

1 T. vegetable oil
6 large flour tortillas
1 1/2 C. chicken, diced
1/2 C ranch dressing
1 1/2 C. mozzarella cheese, shredded
1/2 C. fresh tomatoes, finely diced
2-3 T. cilantro, chopped
1 C. corn (I used white corn, but any type would work here!)
1/2 C. bacon

In a skillet or sauté pan, heat 1 T. oil over medium heat. Meanwhile, in a large pan, mix together the chicken and ranch dressing. Add the cheese, tomatoes, cilantro, corn, and bacon. Mix well. Place about 1/3 C. of the mixture on half of a tortilla. Fold over. Repeat with the remaining 5 tortillas. Working in batches, cook quesadillas until the tortillas are golden brown and the filling is melted and heated through. Cut each quesadilla into 3-4 wedges and serve.

Chicken Cordon Bleu

With this recipe, I was more excited about the methods used (buttery, crunchy homemade bread crumbs and a great way to stuff chicken), but even better was that the end result was really, really tastey.

This recipe came from the creators of America's Test Kitchen (ATK). Basically, these people do all of the experimenting, testing, and tweaking of recipes that the average home cook doesn't have the time or energy to do. Many times their recipes are a bit more complicated, but I have yet to make something that wasn't as good as they'd promised.

This chicken is no different. From the crunchy, buttery crust to the ingenious way of stuffing the chicken, I was really happy with this recipe. I love that instead of pounding chicken breasts, rolling them up, and stuffing them with a million toothpicks - the smarty pantses over at ATK realized you could just cut a deep pocket in each chicken breast and stuff it full of yummy goodness. This method could definitely create a brand new recipe with your own creative stuffing ideas.

If you're looking for a classic "go-to" chicken recipe that's easy to make and almost fool-proof, then here you go. :)

Chicken Cordon Bleu

25 Ritz crackers - about 3/4 of a sleeve
4 slices hearty sandwhich bread
6 T. butter, melted
8 thin slices deli ham (ATK recommends Black Forest Ham...I couldn't find that and used maple brown sugar ham and it was still amazing! Just use what you can find)
2 C. shredded swiss cheese
4 boneless chicken breasts
salt
pepper
3 eggs
2 T Dijon mustard
1 C all-purpose flour

To make the bread crumbs, adjust the oven racks to lowest and middle positions and preheat the oven to 450 degrees. Pulse crackers and bread in food processor until coarsely ground. Drizzle in butter and pulse to incorporate. Bake crumbs on a rimmed baking sheets on the middle rack, stirring occasionally, untl light brown - 3-5 minutes. Transfer to a shallow dish. Leave the oven on.

Top each ham slice with 1/4 cup of swiss cheese and roll tightly. Set aside. Pat the chicken dry with a paper towel. Cut a deep pocket into the thickest part of the chicken breast and stuff with 2 ham-and-cheese rolls. Season both sides with salt and pepper. Transfer the chicken to a plate and cover with plastic wrap and refridgerate at least 20 minutes.

Beat eggs and mustard in a second shallow dish. Place flour in a third shallow dish. One at a time, coat the stuffed chicken breasts lightly with flour, then into the egg mixture, and dredge in the bread crumbs - pressing to adhere. (Breaded chicken can be refridgerated, covered, for one day if you'd like to make it ahead) Transfer chicken to a clean baking sheet. Bake on the lowest rack until the bottom of the chicken is golden brown - about 10 minutes. Then move the baking sheet to the middle rack and continue to bake until the chicken is golden brown and the internal temperature registeres 160 degrees - about 20 minutes.

Transfer to a cutting board, tent with foil, and let the chicken rest about 5 minutes. Serve and enjoy!

Spinach and Pepper Quiche with Roasted Chicken

This recipe all began with a craving for quiche and a need to clean out the refrigerator. I took my basic quiche recipe and added a few ingredients that I had on hand. The results were a tasty combination of flavors that I will definitely use again! Although the weather is turning warm and quiche is not typically a spring/summertime dish, it's a great way to use up the last bits of food you may have laying around. So, before it gets too warm and you yearn to fire up that grill, give make some room in that fridge by giving this quiche a try!

Spinach and Pepper Quiche with Roasted Chicken

1 Tb. butter

1 medium onion, chopped

1 sweet bell pepper, chopped (I used an red pepper, but an orange or yellow would work too)

2 cloves garlic, minced

3/4 tsp. salt

1/2 tsp pepper

1/2 cup flat leaf parsley

1 - 8oz. package frozen, chopped spinach, thawed and drained

2 chicken breasts (I used the meat of a store-bought roasted chicken. Leftover chicken would work just fine)

5 eggs

3/4 C. half and half (milk works fine here, too)

4 oz. Gruyere cheese, grated

4 oz. Fontina cheese, grated

1/8 tsp. ground nutmeg

1/4 tsp. crushed red pepper, optional

1 pie crust

Heat oven to 375 degrees. In a large skillet, over medium heat, melt the butter. Add the onion, pepper, and garlic until just tender, about 5 minutes. Add the spinach, parsley, 1/2 tsp of the salt, and 1/4 tsp. of the pepper. Cook an additional 2 minutes.

Meanwhile, whisk together the eggs and half and half. Stir in the cheeses, nutmeg, crushed red pepper, chicken, the remaining salt and pepper, and the spinach/pepper mixture.

Place the pie crust in a pie pan and place it on a baking sheet (to catch any overflow, if there is any). Scrape the egg mixture into the pie crust - it will be very full. Bake until the filling is set and a knife inserted into the center comes out clean, about 50 minutes. Let rest for 5 minutes. Cut into wedges and serve.

Lemon Garlic Chicken

I love cooking with lemon when the weather turns warmer. Plus, the beautiful weather is a great reason to start cooking on the grill. This delicious and easy chicken comes together with a really simple marinade. Let the marinade really get into the chicken and the flavors will melt together beautifully. Also, the fresh herbs give the chicken a light, earthy taste that compliments the lemon and garlic. Serve this with a side of broccoli or rice and you have a healthy, light meal that's just in time for summer!

Lemon Garlic Chicken

2 lemons, zested and juiced

2-3 cloves of garlic, crushed
2 tsp. fresh thyme

1 tsp. fresh rosemary

1 tsp. salt

1 tsp. pepper

4 chicken breasts (you can use either bone-in, or boneless skinless chicken)
lemon slices for garnish, optional

Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large Ziplock bag. Shake well to blend. Place the chicken in the bag with the marinade and refrigerate for 2 hours.

Heat grill to medium-high heat. Remove chicken from the marinade and grill until crispy, well browned, and cooked through - about 5 minutes per side. Let the chicken rest about 5 minutes before serving. Transfer to a serving platter with lemon slices and serve.

Farfalle with Asparagus, Sun-dried Tomatoes, and Boursin

This dish is a quick, delicious way to enjoy pasta in the springtime. The asparagus, sun-dried tomatoes, and lemon zest add brightness and rich flavor to the dish. However, the star of this meal is the Boursin. It's a creamy French cheese that is flavored with garlic and herbs. The Boursin takes this dish from a simple, pasta casserole to a creamy, dreamy comfort food.



Farfalle with Asparagus, Sun-dried Tomatoes, and Boursin

2 chicken breasts, shredded (I used the breast meat from 1 roasted chicken)
1/3 C. pine nuts, lightly toasted
8 oz. Farfalle (bow tie) pasta
14 Medium asparagus spears, cut into 1/2 inch pieces
1 T. olive oil
4 large garlic cloves
1/3 C. sun-dried tomatoes, chopped
1/4 C. Parmesan or Romano cheese
2/3 C. (4 oz.) Garlic and Herb Boursin
1 T. fresh dill, chopped
1 lemon, zested and juiced
salt and pepper, to taste.

Place the pine nuts in a small, dry skillet over medium heat. Shake constantly until evenly toasted on all sides, about 4 minutes. Set aside.

Bring a large pot of water to boil. Add the pasta and cook until barely tender, about 8-10 minutes. Add the asparagus to the water and cook until tender-crisp, 1-2 minutes. Reserve 1 cup of the pasta/ asparagus water. Drain the pasta and asparagus and set aside.

Set the pot over medium heat and heat the olive oil. Add the garlic and cook until fragrant and lightly browned, 1-2 minutes. Return the pasta and asparagus to the pan, then add the reserved cooking water. Add the tomatoes, Parmesan cheese, Boursin, dill, lemon juice, and lemon zest. Toss to combine. Stir in the pine nuts. Salt and pepper to taste. Serve immediately and enjoy!

Chicken with Creamy Mustard Marsala Sauce

I LOVE pasta. To me, there's nothing better than my mom's homemade spaghetti - it's just comfort food to me. I also love a good cream sauce over pastas because they are warm, inviting, and just plain tastey! Pasta is also one of the very few things that I will eat the next day. Leftovers just aren't my favorite, but pasta always seems to hold up and be just as flavorful (if not more flavorful!) the next day. I found this recipe and thought that it was a wonderful combination of traditional Chicken Marsala but with a little extra kick from the Dijon mustard and rich creaminess from the marscarpone cheese. It comes together easily and could be used for a date night or on a night you want a rich, home-cooked meal.

When choosing mushrooms for this recipe, just go with ones you like. You can choose any variety you like and are familiar with (like a cremini, which is readily available at the supermarket) or branch out and try a new variety. Anything you choose will be great! I decided to go with Baby Bellas (baby portabella mushrooms) because they are small and easy to slice but still maintain the full, beefy flavor of a good portabella mushroom.

I hope you enjoy this recipe as much as I did!!

Chicken with Creamy Mustard Marsala Sauce

1 1/2 pounds boneless skinless chicken breasts, sliced

Salt

Ground black pepper
2 T. Olive Oil

5 T. butter, divided
3/4 cup chopped onion
1 pound baby portabella mushrooms, sliced
3 T. minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese

2 T. Dijon mustard
2 T. chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces pasta noodles (like fettuccine or spaghetti noodles)

Season the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes.

Stir in the mascarpone and mustard. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta noodles and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

Adapted slightly from Giada DiLaurentiis

Chicken in a Love Nest

I got this recipe when my new roofer and I got to talking about our mutual love for cooking. He gave me this recipe and promised that it was delicious - a personal favorite of his. Trust me, he was right! I thought it was amazing. It has a beautiful and stunning presentation and looks like a lot of effort went into it. In reality, it came together quickly and was surpsingly easy to make. The recipe is for two servings, but they are VERY generous servings. I would suggest taking the chickn breasts, cutting them in half, and making 4 servings. It will be more than filling...my husband and I only each at half anyway!

This dish has lemony chicken, brie cheese, and mushrooms all wrapped inside a puff pastry "love nest." The flavors really melt together and make an impressive date night dinner. The wine and dijon mustard really make the mushrooms exquisite and the flakiness of the puff pastry just melts in your mouth. I really hope you try this recipe out and enjoy it as much as we did!

Chicken in a Love Nest

(adapted from John's recipe!)

2 chicken breasts (cut in half if you decide to make 4 portions)
Salt and freshly ground black pepper
1 tablespoon fresh thyme, chopped
1 lemon, zested
3 tablespoons butter, divided
1/2 pound mushrooms, sliced (use any kind you like, I used baby portabellas)
1 teaspoon Dijon mustard
A splash of white wine
1 puff pastry sheet
1 egg
2 tablespoons water
6 thin slices of brie cheese

Pre-heat oven to 375°F with the oven rack in the middle.

Pre-heat a large skillet over medium-high heat with 1 tablespoon olive oil. Season the chicken breasts with salt, freshly ground black pepper, thyme and lemon zest. Add the seasoned chicken breasts to the hot skillet to brown, about 2 minutes each side, until nice and golden brown. Remove to a paper towel-lined platter and reserve.

To the same skillet, add the remaining tablespoon of olive oil, 1 tablespoon butter and the mushrooms. Cook until slightly brown and tender, then season with salt and freshly ground black pepper. Add the Dijon mustard and wine, and cook until there is almost no liquid left in the pan. Remove the mushrooms from heat and reserve.

While the mushrooms are cooking, place the pastry on a clean and flat work surface area. Cut the pastry in half (or fourths if making 4 smaller portions). Position them on an angle so they are facing you in the shape of diamonds.

In a small mixing bowl, beat the egg and water with a fork until well-combined. Brush the outer edge of each sheet of pastry with a bit of the egg wash to help to secure all the yummy-ness inside the love nest!

Place 2-3 slices of brie in the middle of each sheet of puff pastry and top with a chicken breast.

Spoon some mushrooms over the chicken, then fold it up into a neatly formed package: Fold two opposite points of the diamond shape in towards one another over the chicken breast, pinching lightly to secure. Repeat with the other two points of the diamond, pinching gently to make all that all the seams are sealed shut.

Brush the oustide of each packet with egg wash and place them on a parchment-lined baking sheet, seam side down. Brush each with the remaining egg wash and transfer to the oven on the middle rack for 12-15 minutes, until the dough is a beautiful golden brown.

Honey Lime Chicken Burgers

Looking for a lighter summer burger, I thought I would try combining some of my favorite summer flavors. In this recipe, the lime, cilantro, and cumin are bold enough to prevent the burgers from being too bland. Also, the honey adds a subtle summer sweetness that really compliments the chicken. I love these dressed simply with sliced avocado and salsa but you can top with any condiments that you like. Serve these with ice cold Coronas and let summer begin!


Honey Lime Chicken Burgers

1 lime, juiced (save the lime rinds to rub on avocados to prevent browning)
2 tablespoons honey
1 green onion, thinly sliced
1 1/2 rounded teaspoons cumin
A handful cilantro, finely chopped, about 1/2 tablespoons
1/2 cup seasoned bread crumbs
1 egg, lightly beaten
2 cloves garlic, pressed or minced
1 Lb. ground chicken
1 teaspoon grill seasoning blend or coarse salt and pepper
Possible Toppings: lettuce, tomato, red onion, and sliced avocado (remember to rub the leftover limes on the avocado to prevent browning)
1 cup prepared fresh salsa
4 crusty rolls, split

Combine all burger ingredients in a small bowl. Mix together well. Form into 4 patties. The mixture will be loose, but firms up as it cooks.

Grill burgers chicken 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side. Slighty salt, to taste.

Place burgers on toasted roll bottoms. Top with desired condiments like lettuce, tomato, red onion and sliced avocado. Spread fresh salsa on roll tops.

Spiced Yogurt Chicken

I was looking for a way to use up some of the fat free plain yogurt I had used to make smoothies. I decided that it would make the perfect base for a spicy marinade and sauce on some boneless, skinless chicken breasts. It's important to note that there is a definite difference between "spicy" and "hot." A lot of people use these terms interchangeably, but they can mean very different things. "Spicy" means that various spiced are used and/or combined to create new and unique flavors. Something that is spicy, may also be hot, but not necessarily. I consider this dish to be spicy, and slightly hot. You can make this dish hotter by adding more chipotle peppers or cayenne pepper to the marinade.



Spiced Yogurt Chicken

4 boneless, skinless chicken breasts
1/2 c. plain lowfat or fat free yogurt
juice of 1/2 lemon
3 garlic cloves, minced or pressed
2 Tb. All-Purpose spice blend
1 tsp ground cumin
1tsp. ground ginger
1tsp. onion powder
1 tsp smoked paprika
1 chipotle in adobo, chopped
1/4 tsp chili powder
¼ tsp. cayenne pepper, optional

In extra large mixing bowl combine all ingredients but chicken and stir to combine. Reserve ¼ cup to top cooked chicken. Pound chicken breasts into even thickness across (about 1 or more in thickness) and add to marinate. Toss to combine and coat well, cover bowl tightly and place in fridge 4 hours and up to overnight. Turn heat of grill on high and preheat for 15 minutes. Turn down to medium low and place chicken on grill.

Cook until starting to brown and grill marks appear, about 5-8 minutes and flip. Cook breast side up until starting to brown and grill marks appear, about 10-12 minutes. Flip again to create alternating grill marks on breast side, until done (no more pink inside) about 10 more minutes. Remove from grill, place on platter. Top with reserved yogurt sauce.

Fajita Enchiladas

These enchiladas were a recipe of my Uncle Tom's that were a huge hit at our gathering! They are very simple and come together quickly, but are packed with fajita flavor. This recipe would be great for a larger gathering because it's very filling and is hearty enough to serve a crowd. It can, however, be easily divided and made as a delicious weekday dinner meal.

Fajita Enchiladas

1 Tb. olive oil

1 Lb. boneless, skinless chicken breast, cut into 1/2 inch pieces and cooked (we used most of a whole chicken roaster for added flavor and tenderness)

1 medium green bell pepper, thinly sliced

1 medium red bell pepper, thinly sliced

1/2 large onion, thinly sliced

1 (4.5 oz.) can chopped green chiles

3 C. shredded cheddar or Mexican blend cheese (we used both)

2 (10.5 oz) cans red enchilada sauce (or just use one large can)
1 package flour tortillas (12 tortillas, 6-inch round)

1/4 C. fresh cilantro, chopped

Heat oven to 350 degrees. In a 12-inch skillet, heat the oil over medium heat. Add peppers and onion. Cook until veggies are tender but still crisp, about 4 minutes. Stir in chiles, cooked chicken, 1 1/2 cups cheese, and 1/4 C. enchilada sauce.

In the bottom of a lightly greased 13X9 glass baking dish, evenly spread about 1/2 C. of the enchilada sauce.

Spoon about 1/2 C. of the chicken mixture down the center of each tortilla. Roll up tortillas. Place each seam side down on the enchilada sauce, arranging them in 2 rows. Pour remaining enchilada sauce over the tortillas. Cover tightly with foil.

Bake 20-25 minutes or until hot and bubbly. Sprinkle the remaining cheese and back, uncovered, for an additional 5 minutes, or until the cheese is melted. Sprinkle with cilantro just before serving.

Honey Balsamic Chicken Satay

This dish is a quick way to have appetizers ready for a sudden dinner guest. The marinade is quick but packed with flavor. This can also be adapted using whole chicken breasts to serve as a main dish.

Honey Balsamic Chicken Satay

1 Lb. Chicken tenderloins, cut in half

1 Tb. olive oil

4 Tbsp balsamic vinegar, divided

4 Tbsp honey

1 tsp garlic salt

1/2 tsp freshly ground pepper

10-15 bamboo skewers (one for each piece of chicken)

Heat grill to medium heat. In a ziplock bag, combine the chicken, oil, 1 Tb. vinegar, salt, and pepper. Marinate for at least 15 minutes, but up to overnight. Once marinated, skewer each piece of chicken onto a bamboo skewer. Grill until chicken is golden, and cooked through.

Meanwhile, in a small saucepan, combine the remaining vinegar and the honey. Cook, stirring often, until very thick. Coat the cooked chicken with the glaze. Serve the glaze alongside the chicken satay.

BBQ Chicken Pizza

This pizza was an afterthought during our Uncle-Niece cooking day. We used some of the ingredients from other dishes and made an amazing pizza. It comes together quickly but tastes like it took all day.




BBQ Chicken Pizza
(from my Uncle Tom)


1 pizza crust (we used Boboli)
1/2 C. (or so) BBQ sauce
1 C. chicken, shredded (we used chicken from a store-bought roaster)
1/2 C. Carmelized onions
Garlic salt
Freshly ground pepper
1 1/2 C. shredded cheese


Assemble the pizza crust with the BBQ sauce, chicken, onions, salt and pepper. Top with shredded cheese. Bake in a 500 degree oven until the cheese melts and begins to brown.

Buffalo Chicken Dip

Last school year I was working just outside of St. Louis. As a wedding present from the other teachers, they put together a book of their favorite recipes. In it, there was this recipe that I’d had at many luncheons and absolutely loved. I really does taste like buffalo chicken and has just the right amount of spice for people who like their food spicy (like me!). This recipe is so easy and is always a crowd pleaser!


Buffalo Chicken Dip
(from Amy Haar and Abby Litteken)

3 chicken breasts (you can also use canned chicken here)
8 oz. cream cheese
2 C. sharp cheddar cheese, shredded
¾ small bottle of Frank’s Hot Sauce
¾ small bottle Ranch dressing

*You can adjust the hot sauce and ranch to taste.

Mix all ingredients and bake at 350 degrees for 20-30 minutes. You can also put all ingredients into a small Crockpot and heat until warm.