Creamy Ranch Chicken

Simple.  Delicious.  Satisfying.  Need I say more? I saw this recipe in one of my food magazines and I just knew I had to try it.  Crispy bacon in a creamy ranch sauce with chicken and noodles. How can you honestly go wrong? It was done in a matter 20 minutes.  My husband compared it to a Carbonara, and I guess it was similar, but the ranch seasoning gave it a tangy taste that I just loved.  If your family loves saucy meals, you might want to double the sauce, it really didn't make a huge amount.  

Creamy Ranch Chicken

adapted from Better Homes and Garden's Quick and Easy Recipes

start to finish: 20 minutes

serves about 4

6 slices bacon

4 skinless, boneless chicken breast halves, cut into bite size pieces

2 tablespoons flour

2 tablespoons ranch dry salad dressing mix

1 1/4 cups milk

3 cups dried medium noodles(I used egg noodles)

1 tablespoon finely shredded Parmesan cheese

1. Start your water for your pasta. Cook noodles according to package directions.

2. Cut bacon into narrow strips. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 tablespoons drippings.

3. In the same skillet, cook chicken in reserved drippings until no longer pink, turning to brown evenly.  Sprinkle flour and salad dressing mix over chicken; stir well to coat the chicken.  Stir in milk.  Cook and stir until thickened and bubbly.  Cook and stir 1 minute more.  Stir in bacon.

4. Serve the chicken over the noodles.  Sprinkle with Parmesan cheese. Enjoy!

Buttermilk Baked Chicken

I love Fried Chicken.  Actually, I love anything fried.  I wish I hated the smell of fresh hot chicken jumping out of hot oil and fresh hot donuts too.  But I don't hate it.  It is definitely comfort food to me.  But I try not to eat fried food very often.  I found this recipe for Buttermilk Baked Chicken and since I was craving fried chicken, I decided to try this variation.  It actually tasted like it just jumped out of the fryer.  But our little secret...it didn't.  Baked in the oven, this chicken came out crispy and juicy in all the right places.  In this recipe you use homemade bread crumbs, made with white bread.  The bread crumb mixture is soft and fluffy, and I really liked it.  It was so different from those mealy store bought crumbs, which by the way, I use all the time.  But I might use this recipe more often, because it tasted fresher and so much better!  Yum!

Buttermilk Baked Chicken

adapted from Great Food Fast, Martha Stewart

serves 4

Vegetable oil, for baking sheet

8 slices white bread

1 cup buttermilk

1 teaspoon hot-pepper sauce

course salt and pepper

3/4 cup grated Parmesan cheese (2 1/2 ounces)

1 teaspoon dried thyme (I used parsley, onion powder and garlic powder)

4 pounds chicken parts (preferably legs, thighs, and wings) rinsed and patted dry

1. Preheat the oven to 400 degrees.  Generously rub a baking sheet with oil.  In a food processor, pulse the bread until it turns into coarse crumbs.

2. In a large bowl, stir together the buttermilk, hot-pepper sauce, 3/4 teaspoon salt and 1/2 teaspoon pepper.  In a separate bowl, mix the breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.  (or spices of your choice)

3. Place the chicken in the buttermilk mixture, turning to coat evenly.  Working with one piece at a time, remove the chicken from the liquid, letting the excess drip back in to the bowl; dredge in the breadcrumb mixture, turning to coat evenly.  Place the coated chicken pieces on the prepared baking sheet.  Leave enough space between the chicken pieces so that they crisp evenly all the way around.

4. Bake until the chicken is golden brow, about 35 minutes.

Note: I let the chicken sit in the buttermilk for a couple of hours to make it even more tender and juicy.  

Not your Grandmother's Tuna Casserole!

So last week, like so many other nights soon before the husband gets home, I'm trying to come up with dinner. Now, I do plan ahead my meals for 2 weeks. I do all the shopping. I put the menu on the calender. And then night comes, and whatever I put up on that calender of course does not sound good to me... So I look at all the other nights, hoping to swap dishes. Nothing. Anyways, I decided to use some egg noodles and come up with a mock tuna casserole. Of course, without tuna, because we are not tuna lovers in our house. So I will call it a chicken noodle casserole. I usually use canned cream of chicken soup in my casseroles, but I decided to try and make my own. It was as easy as pie. Well easier, because pie isn't that easy for me. But it was delicious! Very tasty and I will definitely make it again. It was very light and delicious!

Chicken Noodle Casserole

12 oz. wide egg noodles, cooked according to pkg directions.
3 tablespoons butter
3 tablespoons flour
1 1/2 cup milk
1 1/2 cup chicken broth
2 breasts of chicken, chopped and cooked (I used half of a costco rotisserie chicken)
1/2 of a small onion, chopped
1 tablespoon garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
fresh parsley, chopped

For the topping:
2 tablespoons melted butter
1/3 cup italian seasoned breadcrumbs

Cook pasta according to package directions, set aside. In a large skillet, melt butter and add onion and garlic. Cook until onions are soft, just a few minutes. Add flour and whisk together and let it brown a bit. Slowly add the milk and chicken broth. Cook on medium low until bubbling and the mixture starts to thicken. Add salt and pepper, chicken and noodles. Combine well.

Pour into a greased casserole dish. Mix the melted butter and breadcrumbs until well combined. Sprinkle on top of the noodles. Cook in a 375 degree oven for about 15-20 minutes or until breadcrumbs are nice and toasted. Top with fresh parsley.  Enjoy!

Sweet and Sour Chicken

I've been trying to perfect this dish for years.  I've used and combined several recipes and added some ingredients, subtracted ingredients and it has eventually ended up like this.  It is delicious and tasty and exquisite all in the same bite.  Not so sweet that it makes your mouth pucker, but just sweet enough to be called 'sweet and sour' chicken.  I like to make my chicken a little crunchier, so I flour it and fry it in just a bit of olive oil before adding it to the sauce.  I think it adds a better texture this way.  Although you can omit the flour and just brown the chicken if you choose and let it finish cooking while simmering in the sauce.  I normally like to add a red bell pepper mostly for the flavor and color, but this particular time, I only had an orange pepper on hand, and it worked just fine.  There's no need to go to a Chinese restaurant, just make it at home.  It is just as tasty if not tastier!

Sweet and Sour Chicken

serves 4

4 boneless, skinless chicken breasts, cut into cubes

6 tablespoons flour seasoned with 1/2 tsp salt and 1/2 tsp pepper

1/4 cup olive oil

1/8 cup cornstarch

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup brown sugar

1/4 cup vinegar

1 20 oz. can pineapple tidbits (reserve juice)

1/2 pineapple juice (use reserved juice)

1/2 cup chicken broth

1 tablespoon soy sauce

1 red bell pepper, sliced

1/4 cup onion, sliced

Coat chicken in flour and fry in olive oil until browned.  Drain and set aside.  In same skillet, combine cornstarch, salt, pepper, brown sugar, vinegar, pineapple juice, chicken broth and soy sauce.  Cook and stir until boiling.  Reduce heat and cook for 2 minutes.  Add chicken, peppers, onions, and pineapple.  Cook until heated through.  Serve over rice.  Enjoy!

Simple Parmesan Herb Crusted Chicken Breast

I've been making this chicken or years now, and every time I make it, it just gets better and better. It's definitely one of my favorite chicken dishes. It's much healthier than a fried chicken, but it still has the crunch that you get from frying, yet it is baked. I sometimes make it with bone in chicken, but it's much easier to eat in my opinion with boneless chicken. So you can choose, but either way you will get a tasty, tender chicken dinner! I make mine with a side of good old buttermilk mashed potatoes and a simple salad.



Parmesan Herb Crusted Chicken Breast
4 servings

4 boneless, skinless chicken breasts
2 cups crushed Stove Top Stuffing Mix (I use my food processor, much easier)
1 cup grated Parmesan Cheese
2 eggs
1/2 cup milk

In a shallow dish, mix together stuffing mix and parmesan cheese. In a separate dish, whisk together the eggs and milk. First coat the chicken in the egg mixture, than liberally coat the chicken in the stuffing mixture. Place on greased pan and spray the top of the chicken with a Non-Stick spray. Bake at 375 degrees for about 20 minutes or until cooked through. Enjoy!

Spike Chicken Filets and Cheesy Orzo

Yes, I do make dinner on occasion, something other than Monkey Bread, cupcakes and cookies. I do like to cook, and ever since I found this spice (thank you Mom), I have actually enjoyed cooking chicken again.  I was so bored for so long, same old marinade day in and day out.  But wow, Spike...if you've never heard of it before, it pretty much just has every spice known to man mixed together just perfectly.  It is an absolutely beautiful spice.  Chicken will never be the same again.  I can only find it at the specialty health stores, Good Earth, here in Utah, but I would imagine Whole Foods stores, or something similar would carry it as well.  But once you find it, my advice to you is- Stock up. I go through Spike like you wouldn't believe.  It's not only for chicken though, any meat really, salads, eggs, popcorn, potatoes, pizza.  It goes with everything and the flavor is unbelievable. Okay, if I haven't made you want to jump in your car and go buy a bottle, than I'm sorry, but I'm very passionate about Spike....enough said.  So, tonight I made of course, Spike Chicken and Cheesy Orzo.  I've never had orzo before, but have wanted to try it for sometime now.  I found a really easy recipe from none other than Rachael Ray.  It was actually very good! Very simple flavors, and very easy to cook.  Dinner was ready in a flash, which in my house is very important.  Here are the recipes...

Spike Chicken

Chicken cutlets

Spike seasoning

Olive oil

Very simple... place olive oil in hot pan, place chicken in pan, sprinkle with Spike, cook until center is cooked through.  It doesn't get any easier than that, does it?

Cheesy Orzo

2 tbl olive oil

1/2 small onion, chopped

2 garlic cloves, chopped

2 (14 oz.) cans of chicken or vegetable broth

2 cups orzo pasta

1/2 cup grated parmesan cheese

salt and pepper to taste

Preheat 8 inch pot with a tight fitting lid to moderate heat.  Add oil, onion and garlic and saute for 2-3 minutes.  Add chicken broth and bring to a boil.  Stir in orzo and return to a boil.  Cover pot and reduce heat to a simmer.  Cook for 15 minutes, stirring occasionally, or until pasta is tender and liquid is absorbed.  Remove lid and stir in cheese.  Season with salt and pepper to taste.  Your favorite herbs may be stirred in as well to strengthen the flavor to your liking.  I added fresh parsley.  

Potpourri Pasta

This pasta is delicious! You can pretty much add whatever vegetables you have on hand. Use chicken or Italian sausage, or even make it without the meat. I use marinated grilled chicken breasts and make it into dinner with a side of crusty bread. It's filling and healthy and you never get tired of it, because it's different every time! You can make it according to your own tastes. These are the very best kinds of recipes, easy, convenient and tastes even better the next day!

Potpourri Pasta

1 lb of your favorite pasta
3 boneless skinless chicken breasts
Italian dressing
1 cup cubed cheddar cheese
1 cup cubed mozzerella cheese
1 cup grated parmesan cheese
2 cups of your favorite vegetables
(I use yellow bell peppers, grape tomatoes, broccoli)

Marinate chicken breasts in Italian dressing for about 15-30 minutes. Cook pasta according to package directions. When pasta is done, let cool completely or run cold water over until cool. Place pasta in a large bowl. Cube cheese and cut up vegetables, and add to pasta. Grill chicken and cube, let cool, and add to pasta. Add enough Italian dressing to coat all of the pasta. I usually use about 1 1/2 cups, but just add enough until the taste is right for you. Add parmesan cheese and mix all together. Enjoy!

Schnitzel and Spaetzle

A long, long time ago, before I got married and had kids, I was lucky enough to be able to travel through Europe with my wonderful Mother. We had sooo much fun in Ireland, Scotland, Wales, France, England, Switzerland, Austria, Italy and Germany. My absolute favorite place for the beauty was definitely Ireland and Scotland, but my favorite place for the food was in Italy and Germany. I fell in love with Authentic Italian pasta and pizza, and in Germany, I loved the Schnitzel and Spaetzle. I still dream of my experience in Europe and yearn to take my husband there and explore even more and taste the wonderful bits of paradise. But in the mean time, I have been trying to master some of my favorite foods that I love so much. My mom and I found a really cool store called World Market, and they carry a whole market of authentic foods from many different countries. Pastas, sauces, drinks, candies, ect. I happened to find a bag of authentic Spaetzle straight from Germany. So I went home and made my Chicken Schnitzel and of course, the Spaetzle. In Germany they usually prepare a creamy sauce to go over both, but I just made a homemade chicken gravy and it was just as delicious as the real deal. Food has a way of bringing memories to the surface, for me anyways. Food has always been an important part of my life, and I associate different foods with my experiences in life. I've gone on and on now, so I will now share my recipe for Chicken Schnitzel, which by the way is absolutely delicious, and if you can ever find Spaetzle in the market, pick some up. It goes perfectly with the chicken!


Chicken Schnitzel (my version)
serves 2-4

2 boneless skinless chicken breasts
2 tbl olive oil
2 parts italian bread crumbs to
1 part grated parmesan cheese
2 eggs
3/4 cup milk
large plastic ziploc bag

Take one chicken breast and place it in a large ziplock bag. Take a large skillet, or hammer, which ever you prefer and pound out until 1/2 inch thin. Repeat with next chicken breast. In a shallow dish, mix bread crumbs and parmesan cheese. In another shallow dish, mix eggs and milk. Heat large skillet with olive oil. Dip chicken breasts in egg mixture and then in bread crumb mixture and place in skillet. Brown on both sides. Top with gravy or eat plain, either way it will be delicious!!!

Happy Chinese New Year!

Did you know that today is Chinese New Year? Well, I didn't! But I do now, and it just so happens, by coincidence only, that I had planned an oriental themed dinner tonight! Brilliant, I know, and man was it delicious! Crispy Sweet and Sour Chicken, Chicken Lo Mein, and steamed rice. I actually attempted to make homemade Fortune Cookies, but the recipe failed! Man, I was so disapointed! I made my own fortunes to put inside and everything. But, it happens, right? I put together the sweet and sour chicken recipe years ago, and it is always a crowd pleaser. One of the more time consuming recipes that I make, and definitely makes a mess of your kitchen, but once you take a bite, it is all worth it.

Crispy Sweet and Sour Chicken

3 boneless, skinless chicken breasts, cubed
Oil for frying

For the batter:
1 cup pancake mix
1 cup water
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. pepper

Mix together! It should be about the same consistency as a regular pancake batter.

Heat oil hot enough that when you place a wooden spoon into the oil, it begins to bubble. Dip chicken pieces into the batter and than place gently into hot oil. Cook until lightly browned. Place onto paper towel to absorb excess oil.
*I take a little help from the store and by a jar of sweet and sour sauce for dipping. I buy La Choy brand. It's excellent!

Now onto the Chicken Lo Mein...
I kind of just made this up tonight. I tried to look up recipes for Lo Mein, and I couldn't really find any that looked really really good, so I just through this together and it actually turned out quite tasty.

Chicken Lo Mein

1 boneless skinless chicken breast, cubed
2 tbl. olive oil
1/2 lb. spagetti noodles, cooked and drained
1/2 bag of frozen stir fry vegetables
1 cup chicken broth
1/2 cup soy sauce
1 tbl. cornstarch
1 chicken bouillon cube
2 cloves garlic, minced

Mix together broth, soy sauce, cornstarch, bouillon, and garlic. In large skillet, heat olive oil and add chicken. Cook until almost done, and add vegetables. Cook until heated through. Add noodles and sauce and cook until sauce thickens. Cook for 2-3 more minutes stirring frequently.