Monthly Archives: January 2012

Thai Chicken Strudel

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This strudel is a hit for brunches, lunches, and dinners.  The twist is in the Thai peanut sauce.  Do not let the phyllo dough intimidate you.  It is easy to work with, you just have to think ahead.  I always put my phyllo dough in the refrigerator the night before.  The trick is to keep your dough damp while using it.  Just lay it out and keep a clean, damp clothing covering it as you work.  Show that phyllo dough who is boss!
-AF

Chicken Thai Strudel

2 chicken boneless, skinless chicken breast

3/4 cup bottled Thai peanut sauce (on the Asian aisle)

2 green onions, chopped

2 carrots, grated

1 cup shredded Monterey Jack cheese

2 T chopped cilantro

10 sheets of phyllo dough (freezer section)

1 stick butter, melted

Boil chicken breasts in water.  To add flavor throw in celery and onions or boil in chicken broth.  In a bowl, shred chicken and mix with peanut sauce, carrots, onions, cheese, and cilantro.  Butter the baking sheet and lay out 1 slice of phyllo, brush with butter.  Repeat until all 10 sheets are used.  Sprinkle the chicken mixture along the long side of the dough.  Roll up, brush with butter, and bake seam side down at 375 degrees for 20 to 30 minutes until golden brown.  Once out of the oven let the strudel sit for 5 minutes.  Then slice into 1 inch slices.

The chicken mixture can be made ahead of time and refrigerated until you are ready to make the strudel.

Chicken Noodle Soup

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A classic Chicken Noodle Soup has healing powers (at least we think so).  Full of yummy chicken and big noodles, it is sure to warm you up and fill your tummy.

Keep Stirring!- Amanda

Look at all those noodles!

Chicken Noodle Soup 

1 lb. boneless, skinless chicken, cut into cubes

5 celery stalks, chopped

1/2 white onion, chopped

2 garlic cloves, minced

4 T butter, divided

2- 32 oz. chicken broth (99% fat free)

2 bay leaves

salt and pepper to taste

8 oz wide egg noodles

Brown chicken in skillet, add pepper* for taste.  In a large soup pan, sauté onions, celery, and garlic in 2 T of butter until tender.  Add chicken broth, bay leaves, and remaining butter.  Bring to a boil and let simmer for at least 15 minutes.  Then bring to boil again.  Once the soup is boiling, add the noodles.  Stir occasionally until noodles are cooked (about 7 minutes).  Remove bay leaves before serving.  We usually garnish our soup with oyster soup crackers.  Great as leftovers too.

*I season with Fiesta Brand fajita seasoning- straight from Texas.  A great cook and friend, Tita, taught me to use this seasoning to spice up chicken and beef.  Thanks, Tita!

Baked Ziti

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This an easy favorite among my family and friends. Usually we divide the recipe in two dishes. Cook one at home and give the other to a friend. What friend doesn’t like a yummy meal delivered to their door? But be the friend that delivers in a throw away baking container. No one wants to return containers. (stepping off soapbox)
-AF

Baked Ziti

1 box of ziti or penne

1 jar of spaghetti sauce (use your favorite or experiment with a new sauce) *I used RAO’S

15 oz Ricotta cheese (or substitute 1 cup of sour cream*)

1 pkg. 12 oz. shredded mozzarella cheese (add more cheese if you like more cheese- we do)

Parmesan cheese

1 lb. Italian sausage, brown and crumble (optional)

Cook pasta in water with olive oil and salt. Drain. Put pasta into 8 1/2” x 11” olive oil coated casserole dish. Stir in spaghetti sauce, ricotta, sausage, and 8 oz of mozzarella cheese. Sprinkle mixture with parmesan cheese. Top with remaining mozzarella cheese. Now the decision: cook, refrigerate, or freeze. This is my favorite meal to divide in half. I keep one for us and take the other to a friend.

Cook for 20-25 minutes at 350 degrees. If frozen, cook for 45 minutes at 375 degrees.

Top with chopped parsley if you have some.

Serve with garlic bread and salad.

Tuscan Lentil Soup

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Soup is on, again!  In our home if the weather outside is cold, we want soup.  Our Tuscan Lentil Soup has been played with for a few years.  We add a little Tabasco to give it the correct hit.  Plus you are eating LENTILS, the super food.  Do yourself a favor and research lentils.  You may be surprised about all the goodness in this tiny powerhouses.  Today we enjoyed our soup with warm white corn bread.
Keep Stirring! -Amanda

Look at those Lentils

Tuscan Lentil Soup 

16 oz lentils

3 T olive oil

1 lb. Italian sausage, rolled into 1/2 inch balls

1 medium white onion, chopped

4 stalks of celery, chopped

4 garlic cloves, minced

8 cups beef broth

1 can diced tomatoes

1/2 t salt

1/2 t thyme

1/2 t Tabasco

1/2 t red pepper

1/2 t black pepper

In a large soup pot, heat oil.  Add and brown sausage balls.  Drain sausage and use paper towels for excess grease.  Now sauté onions, celery, and garlic in soup pot until tender.  Add lentils, sausage, tomatoes, beef broth, and seasonings.  Bring it all to a boil, reduce, and simmer for 1 to 1 1/2 hours.

Can be made in crock pot.  The second day the spices really come out but is not as visually appealing. (I warned you!)

Chicken and Rice Casserole

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Chicken and Rice recipes have been around kitchens for years.  This is a tasty spin on a good winter classic.  Enjoy and you can thank me later for the spare time you had whipping up this dish!

Chicken and Rice Casserole

 1 box Uncle Ben’s Long Grain and Wild Rice (use the original with all 23 herbs, trust me!)

4 chicken breasts, cooked and chopped

1 can cream of celery soup

1/2 c mayo

1/4 c sour cream

1 can slice water chestnuts

1 small jar of pimentos

1 small onion, chopped

1/4 t salt

1/4 t pepper

Cook the rice according to the directions on box.  Then spray 9 x 13 inch dish with cooking spray.  When rice is cooked, mix the rest of the ingredients in greased dish.  Bake at 350 degrees for 30 minutes.  Could it be any easier!

Mexican Stack-Up

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Stack It Up!

I grew up enjoying Mexican Stack-Up.  It is an great meal that is tasty and easy.  Plus how fun to design your own stack-up masterpiece!  Thanks mom  for introducing a fun and easy dinner.

Have fun playing!

Mexican Stack-Up

2-3 lb. pork roast

1 t oregano

3 T chili powder

1 medium onion

3 garlic cloves

1/4 t tabasco

3 t salt

1 t thyme

3 c dried pinto beans

1 can Rotel

Place all ingredients in a large crockpot and cover with water.  Bring to a boil.  Turn to low & cook for 6 hours.  Really that’s it!

This is how I serve it: Shred pork (seriously so tender a two year old could do).  Then drain beans.  Set up your garnishes.  Serve with tortilla chips.  Top with grated cheese, tomatoes, onions, avocados, sour cream, hot sauce, chopped lettuce, and your heart’s desires!  Honestly, stack it up!

A trick I learned from my mom- soak the beans the night before.  It makes them tender and easier to cook.  Thanks, Mom!

Leftovers turned Quesadilla

The next day, we designed our own quesadillas.  Heat in skillet, fold in half, proceed to eat!  Looking Forward to leftovers!

Brownie Chip Cookies

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So, I am officially a cookie monster!  There is a  Pavlovian reaction when cookies are in the oven in this kitchen.  I have two boys that are eager to sample along side a glass of milk.  There are several favorites in our home but it seemed fair to start off with something easy and made of chocolate!

Brownie Chip Cookies 

1 (23.7 oz) pkg. double fudge brownie mix (I use Duncan Hines Double Fudge Brownie mix with Fudge Packet)- come on, do it right!

1/3 c. vegetable oil

2 eggs, lightly beaten

1 cup semi-sweet chocolate chips

1/2 c. chopped pecans (leave out if you want)

Combine brownie mix, vegetable oil, and eggs in a large bowl.  Stir well.  Add chocolate chips and pecans.  Drop dough by rounded teaspoonfuls onto lightly greased baking sheets.  Bake at 350 degrees for 8 minutes.  Place on wire rack and let cool completely. Makes about 6 dozen.

Chili Blanco, Baby!

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Trying to stay warm and create a little magic in the kitchen.  I had to share my Chili Blanco recipe.  This crockpot recipe entered my life a few years ago and instantly had me jiving in the kitchen.  I have added a few spices to give it a little punch.  It’s easy and delicious.  It gives you plenty of time to stir up a yummy dessert (recipe to follow soon).  Stay warm and keep stirring!

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Chili Blanco

4 boneless, skinless chicken breasts, cut in small pieces

3 cloves chopped garlic

1 large onion, chopped

1 t dried oregano

1/2 t crushed red pepper

1/4 t cayenne pepper

1 t cumin

1 (14 oz) can chicken broth

1 (16 oz) can white beans, drained and rinsed

1 (16 oz) can cannellini beans, drained and rinsed

1 (4.5 oz) can chopped green chilies

1 (16 oz) white corn, drained

3 T fresh lime juice

2 T fresh cilantro, chopped

salt and pepper to taste

Lightly brown chicken in skillet with 1 clove garlic and 1/2 cup chopped onion.  Once browned, place all ingredients into crockpot.  Now add spices- add cumin, oregano, cayenne, red pepper, green chilies, 2 cloves garlic, and chicken broth.  Cook on low for 5 hours.  Stir in all beans, corn, lime juice and cilantro.  Cook another hour.  Sample taste add salt and pepper as desired.

Serve Chili Blanco with flour tortillas, white corn tortillas and/or tortilla chips.  Have fun with garnishing- add monterey jack cheese or pepper jack cheese.  I cut up limes to give an extra squeeze.

Great leftovers!

Spicy Chicken Tortilla Soup

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It’s that time of year that I want to make soup.  My Spicy Chicken Tortilla Soup is my go-to.  Don’t let the spice list intimidate you.  It’s super easy and will become your favorite soon.  Hey, if you want to spice it up, add a can of Rotel.  I dare you!

Spicy Chicken Tortilla Soup

1 medium onion, chopped

2 cloves garlic, minced

2 T vegetable oil

1 (4 oz) can green chilies, chopped

1 (15 oz) can Italian-style stewed tomatoes, chopped, reserving juice

4 cups chicken broth

1 t lemon pepper

2 t Worcestershire sauce

1 t chili powder

1 t ground cumin

1/2 t hot sauce (I use Tabasco)

4 T flour

1/2 cup water

1 lb. boneless, skinless chicken breast, cut into small cubes

1/3 cup sour cream

salt and pepper to taste

tortilla chips

shredded cheddar cheese

In a large saucepan or soup pot, cook the onion and garlic in oil over moderately low heat for 5 minutes or until the onion is softened.  Add the chilies, tomatoes with their juice, broth, lemon pepper, Worcestershire, spices, and hot sauce.  Then simmer the mixture for 20 minutes.

In a small bowl,combine the flour and water.  Whisk the flour mixture into the soup. Be careful to make sure the flour mixture is dissolved.  Bring the soup back to a boil and simmer for 5 minutes.  Add the chicken and simmer for 5 minutes or until the chicken is cooked through.  Stir in sour cream.  Salt and pepper to taste.

I garnish our individual soups with sour cream, shredded cheese, and tortilla chips. This soup is good as leftovers the next day.  It will be hotter the second day.

Let’s Get Cooking

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Cooking is an art work.  I feel like an artist with vegetables, spices, and grains at my fingertips.  I have never trained in a culinary institute but I have learned from some of the best.  My mom, grandmothers, and local chefs have sprinkled inspiration on me.  I’m an open cookbook and continually learning.  I will share recipes that are tried and true.

Keep Stirring,

Amanda