Bistro Chicken Twist

by // // 5 Comments

This recipe comes from a good ol’ Pampered Chef recipe book. I have been making it for years and used to make it for my family on Christmas Eve before we decorated Christmas cookies.

1 C. Chopped cooked chicken
1/2 C. diced red bell pepper
1/4 C. snipped fresh basil leaves
1/4 C. grated fresh Parmesan cheese
1/2 C. shredded mozzarella cheese
1/4 C. mayonnaise
1 garlic clove, pressed
2 packages (11 ounces each) refrigerated French bread dough-I use frozen bread dough, thawed.

1 egg white, lightly beaten
1 tsp. Italian seasoning
2 Tbsp Parmesan

Preheat oven to 375 degrees.
In a bowl, combine chicken, bell pepper, basil, 1/4 c. Parmesan cheese, mozzarella cheese, mayonnaise and garlic. Mix well.

Place bread dough on a greased cookie sheet. With a knife, cut each loaf length wise, end to end, halfway through. Then, use your hands to spread the dough about a bit.

Spoon half the chicken mixture into each of the two loaves. Gather up the edges over the filling, pinching to seal. Turn the two loaves over so the seam sides are down.

With the two loaves next to one another, crisscross them together. Leave a 1 1/2 inch space between the two loaves in the centers of the figure eights that you created.

Combine the egg white and the Italian seasoning. Brush over the top of the twist. Cut a small slit in the tops of the twist to expose the filling. Sprinkle with 2 Tbsp. Parmesan cheese.

Bake for 30-35 minutes or until deep golden brown. Remove from oven, let cool for 10 minutes.
Slice and serve.

Fideo Pronto

by // // No Comments

 

This is a super-easy dish to throw together when you don’t have a lot of time on your hands–so basically any day of the week.  It can be a main ( throw in some grilled chicken or whatever meat you want) or side dish.  The recipe is from a box of broken up vermicelli that I used to be able to get in El Paso, Texas at my local grocery store.  Now I buy the vermicelli in a bag, in the Hispanic Foods section, and the recipe is not on there.

This is also a good way to get some veggies into your kids, and a good way to use leftovers.

 
Ingredients:
1 7-oz. pkg. vermicelli, broken up
1 15-oz. can of diced tomatoes, any flavor, with juice
1 tsp. sugar
1-2 T. olive oil
any veggies you want to add (we like fresh spinach, green chilies,  fresh broccoli…)
salt to taste
 
1.  Heat oil in a skillet over medium-high heat.  Add vermicelli and stir-fry until golden brown.  Be careful to not burn this.  The vermicelli will continue to brown quickly.
 
2.  Add the tomatoes with the juice and the rest of your ingredients.  Bring to a light boil, reduce heat and let simmer about 5 minutes or so.  You want the vermicelli to be a little chewy, but not crunchy.
 
 

Keeping it Simple at Christmas

by // // No Comments
Christmas time! Oh what a wonderful time of year. But why does it seem that our list of “To-Do’s” gets larger and we seemed more rushed to get the decorations up, the presents bought and wrapped, the certain foods made, the cookies delivered, etc, etc?
I am really trying to keep things simple in my life and to let go of what is superficial and, in the grand scheme of things, unimportant.
I love seeing beautifully decorated houses down to the table runner and goblets on the perfectly set table. Or the mantle decked out with all manner of color coordinated candles and ribbons and pine garland. I have dreams of buying and even making my own decorations to beautify my home during the holiday season. However, I am learning to give up on what I feel are society’s expectations of me as a home maker during the holidays. I have mismatched Christmas decorations that are mostly gifts from when I was a teacher. 
One thing I have done, is sewn handmade stockings for each member of my family. However, I still have some finishing touches to add to them, as well as my own stocking to make. A few Christmases have passed and I still don’t have mine made. I am to a point where I am okay if another year passes and it is not made. 
We recently returned from a trip to Hawaii. It was lovely. It was relaxing. It was calming. I know that Christmas is only a couple of weeks away, but I am feeling more calm and less stressed about getting “everything” done that I feel needs to be done. I am safe home with my children around me and that is what is most important to me!
While we were gone, I had my sister help make sure that Eve did her homeschooling. Everyday, Eve has a journal entry to fill in. Here is one that she did while I was gone. I was so happy and so touched when I read what she wrote and saw the picture that she drew. For a 6 year old girl whose Christmas list keeps growing, it was a bit surprising that she didn’t talk about the presents or the advent calendar or the tree or the decorations or Santa. 
Because really the meaning of Christmas is to celebrate the birth of Jesus Christ. We are blessed to have the knowledge of our Savior and to have this time to reflect on the gift Heavenly Father has given us. 

“When we keep the spirit of Christmas, we keep the Spirit of Christ, for the Christmas spirit is the Christ Spirit. It will block out all the distractions around us which can diminish Christmas and swallow up its true meaning.” -Thomas S. Monson

So, let us take a deep breath, don’t worry about having the perfect decorations, don’t rush around like a mad person trying to buy presents or cook gourmet food. Let us stop, slow down, simplify, and cut out the worldly distractions. Let us celebrate the Spirit of Christ this Christmas season.

Avocado Tuna Salad

by // // No Comments

I love a good tuna sandwich, but it can be a bit, well, uninspired sometimes.  Here’s a way to jazz up your tuna salad.  And you can eat it plain, over greens, on crackers, or in a a good old sandwich.  I ate it over salad and didn’t need any dressing because it’s so moist.

Ingredients:
2 cans tuna packed in water
1 ripe avocado
1/2 cup finely chopped celery
1/2 red apple, finely chopped
1/4 cup pecans, chopped
1 Tbsp. water
1 tsp. dried dill
1/2 tsp. Dijon or Dusseldorf mustard
1/4 tsp. cumin
salt and pepper to taste

1.  Drain the tuna.  Mash the avocado in a bowl with the back of a fork.  Mix the tuna and avocado together.
2.  Add celery, apple, and walnuts.  Stir to combine.
3.  In a small bowl mix water, mustard, and spices.  Add to tuna mixture and mix well.

Can store in fridge for up to a week.  Serves 4-6

Source:  slighly adapted from thehealthymaven.com

Chicken with Sun Dried Tomato-Basil Sauce

by // // No Comments

I found this recipe a year or two ago and have it pinned as one of my favorites. It is rich and delicious. One thing I did differently is that I added some of the drippings from the pan I cooked the chicken in. I de-glazed the pan with a bit of water and poured that into my sauce.

4 chicken breasts
Olive oil
Salt and fresh pepper
1 1/2 tablespoons butter
2 tablespoons flour
1/2 cup onions, chopped finely
2 cloves garlic, minced
1/2 shallot, minced
1/4 cup sun dried tomatoes, chopped (in package, NOT oil packed)
1/4 cup fresh basil, chopped
1 1/2 cups reduced sodium chicken broth
1/2 cup heavy whipping cream

Heat olive oil in a large pan over medium-high heat.  Season chicken with salt and fresh ground pepper. Cook in pan until thermometer reads 162 degrees or so (chicken will continue cooking after being removed from the pan.) Remove chicken from pan and set aside, keeping covered.

In a large saucepan, melt butter over medium heat. Add onion, garlic, and shallots, cook 1-2 minutes, just until soft. Add sun dried tomatoes; stir.

With a whisk in hand, add flour and stir. Pour in chicken broth and whisk constantly to remove any lumps.
Add cream; whisk.
Continue whisking for 3-4 minutes or until sauce begins to thicken.  Take off heat and let sit; it will

continue to thicken
Add fresh basil to sauce and give it a good stir.

Serve the chicken and sauce with your choice of pasta.

Source

Slow Cooker Chicken Chili with Cream Cheese

by // // No Comments
This is a multi-use dish that is tasty and easy to prepare.  You will love walking in the door after work and remembering that dinner has been cooking for you all day and the aroma is calling you in.  This dish can be used with rice, as pictured, or without.  It would also be great as a taco or burrito filling–even as a dip with tostadas!
Ingredients:
2 frozen boneless, skinless chicken breasts (do not thaw)
1 can Mexican-style chopped tomatoes
1 can sweet corn, undrained
1 can black beans, drained & rinsed
1 pkg. Ranch Dressing mix
1 T. cumin
1 t. chili powder
1 t. onion powder
1 8-oz. pkg. cream cheese ( I used Neufschatel)


1.  Place the chicken in the slow cooker.  Top with remaining ingredients, ending with the cream cheese.

2.  Cook on low for 6-8 hours, stirring once or twice to blend the cheese.
3.  When done, shred the chicken into bite-size or larger pieces and serve over rice.  Can also be served with burritos or tacos.
NOTES:  Serves 4-6.  Also makes a great dip!
Source:  Rita’s Recipes via Pinterest.

Black Bean Salad With Citrus Dressing

by // // No Comments

I like to serve this as a side dish to many of my mexican main dish favorites.

Ingredients:

2 cans black beans
1 can corn
8 oz. cherry tomatoes, halved or diced
1/3 c. red onion, chopped
3/4 c. loosely packed cilantro, stems removed
1 avocado, chopped

Dressing:

juice of 1 orange
juice of 1 1/2 limes
1/4 t. cumin
1/2 t. agave or honey
1/8 t. salt

Directions:

1.  Mix all ingredients except avocado.
2.  Mix the dressing ingredients and pour over salad and toss.
3.  Chop and add the avocado right before serving.

Source:  adapted from the gardengrazer.com

No-Fry Fries

by // // No Comments

I love homemade fries.  But I don’t make them anymore for two reasons:  (1) fried food is unhealthy, and (2) frying stuff makes my whole house smell gross.  I’ve seen this recipe bounce around Pinterest enough to know that these fries must be pretty good.  So I figured I’d give ’em a try.  I’m not normally a crispy fry person, but I must say with these I prefer them crunchier.

Ingredients:
2 large Russet potatoes
2 Tbsp. olive oil
coarse sea salt or kosher salt

1.  Preheat oven to 450 degrees.  Cut potatoes into 1/3″ thick fries.  (Cut in half first, then cut each half into 1/3″ slices, then cut each slice into fries.)
2.  Place in a bowl of very cold water and stir them around with your hand.  Strain in a colander and place on a cookie sheet lined with a clean kitchen towel.  Use another clean towel to dry the fries well.
3.  Remove the towels.  Drizzle olive oil over the fries and toss to coat.  Sprinkle with salt and toss again.  Spread the fries out evenly.
4.  Bake until browned, turning halfway through…..25-35 minutes, depending on your oven and preference.

Source:  this is all over Pinterest and is supposedly from Gwyneth Paltrow

Whole Wheat Sandwich Bread

by // // No Comments

This recipe comes from my friend’s sister of The Perfect Chocolate Chip Cookie
She basically has it down to a science and it always turns out wonderfully!

Ingredients:
4 c water (room temperature)
8-10 C. (2 lbs 10 oz) whole wheat flour
2 T instant yeast
1/2 c (2 oz) gluten
1/2 c brown sugar
4 t salt
1/4 c vegetable oil

In a large mixer combine the water and whole wheat flour. Blend for 3-4 minutes. It will be sticky. Cover and let sit for at least 30 minutes or up to 12 hours. I often mix the flour and water the night before and finish the bread in the morning.

Add the remaining ingredients and knead 2-3 minutes.  It should be cleaning the sides of the bowl by this point.  If it isn’t, add 2 T wheat flour at a time until it does.
Knead another five minutes and touch test the dough.  Squeeze the top quickly with a few finger tips. The dough should not stick to them. Add flour or water 1-2 tablespoons at a time to get the correct look and feel. Knead an additional 5 minutes.

Cover tightly with plastic wrap and let rise in a warm place for 30 minutes. Punch down dough, knead for a minute or so and then cover tightly again and let rise an additional 45-60 minutes until dough triples in size. 

Grease 3 loaf pans with cooking spray. Punch down dough and separate into 3 equal pieces. Roll each piece into a long, skinny rectangle, making sure to remove any air pockets, roll each rectangle tightly and pinch bottom and side seams to create a loaf shape. Place in greased loaf pans. Cover loosely with plastic wrap and let rise 30-45 minutes. Pre heat oven to 350 degrees F. Uncover loaves and let rise 15 mins more, or until the oven is preheated. Bake 40 minutes. 

Remove immediately from pans and place on a cooling rack. You can eat it warm or cool down to slice and freeze it. 


Nachos de Sobras

by // // No Comments
I made a big batch of ham and veggie soup Sunday and figured we were good for at least 3 nights of supper.  Well SOMEBODY didn’t want soup for supper last night and so I am thinking what the heck will I fix now?  And then it hit me!  I had leftovers from a THRIVE class/party and from dinner at my daughter’s house one night.  Put it all together and what do you get? Nachos de Sobras (leftovers).  It was a filling and tasty meal and perfect to have while watching the election results.  SOMEBODY even commented on how good it was.  Really? Leftovers?  Yes, really. Que rico!
Ingredients:
Fritos Scoops or any tostada or corn chips
Taco-seasoned ground beef
Cooked and seasoned Pinto beans
Chunky salsa 
Shredded Mexican-blend cheese
Sour Cream

Assemble as desired.  Done.


« Older posts
Newer posts »