Tender, sweet and savory

This dish requires a ridiculously small amount of work. Yet, it is so delicious. That is my kind of meal. We call it sweet rosemary chicken. I wrote the recipe for the oven, but the Crock-Pot would be a fantastic substitute. Serve the chicken on a bed of rice; we mix white and brown.

THE RECIPE:

6 boneless, skinless chicken thighs*
1/3 c. soy sauce
1/3 c. brown sugar
3 Tbsp. apple cider vinegar
2 Tbsp. olive oil
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried basil
1 tsp. dried rosemary

Mix sauce ingredients, then pour over chicken thighs in 8x8 baking dish. Cover and bake at 325 degrees for 2 hours. Spoon juices generously over rice.


*Make sure you use thighs. Dark meat cooks differently from white meat.

Note: With the purchase of gluten-free soy sauce, this would be a very easy gluten-free dish.

Thai enchiladas

Thai enchiladas. Does that sound like an oxymoron? These Asian-inspired enchiladas are delicious, and I love how different they are. They aren't spicy at all. They are just flavorful and good. They are jam-packed with all kinds of tasty tidbits. Feel free to adjust the ingredients according to your preferences.

THE RECIPE:

1 1/2 c. chopped cooked chicken (I used 4 chicken tenders)
1 Tbsp. olive oil
1/2 c. chopped onion
1 carrot, shredded
2 c. sliced mushrooms
1 red bell pepper, cleaned out and chopped
1/4 c. creamy peanut butter
1/4 c. sugar
1/4 c. soy sauce
4 cloves garlic, minced
2 c. shredded cabbage (I used bagged coleslaw)
1/4 c. sweetened shredded coconut
1/4 c. chopped peanuts
Handful cilantro, chopped
8 to 10 flour tortillas
1 can coconut milk*
1/4 c. sweet Asian chili sauce

Preheat oven to 350 degrees. Prepare chicken and set aside. In large skillet, heat oil and saute onion, carrot, mushrooms and pepper for a few minutes. Meanwhile, in a medium bowl, mix peanut butter, sugar, soy sauce and garlic. Pour over sauteed vegetables and mix thoroughly. Turn off heat and add cabbage, coconut, peanuts and cilantro. Mix well.

Spoon mixture into tortillas, then roll up and place seam-side down in 9x13 baking dish. Whisk together coconut milk and chili sauce, then pour over enchiladas. Bake about 25 minutes. Let enchiladas rest about 20 minutes before serving. Spoon extra sauce over enchiladas and garnish with extra peanuts and cilantro, if desired.

*Try to find coconut milk that has not been diluted with water. Read the ingredients list on the back of the can. Some companies are tricky. Either way, you'll enjoy this meal, but the creamier version is nicer.

A trip to Santa Rosa

I'd like to introduce you to Santa Rosa salad. I don't know how the name came about, but I do know the salad is a wonderful medley of flavors and textures. The dressing has a tangy zip, and the pecans and snap peas add a delightful crunch. Thanks to my friend Carolyn for posting this recipe on her blog.

THE RECIPE:

2-3 c. chopped, cooked chicken breast
1 box long-grain and wild rice, made according to package directions*
2 Tbsp. lemon juice
1 Tbsp. lime juice
3 green onions, finely chopped
3/4 c. diced red bell pepper
3/4 c. diced green bell pepper
Handful snap peas, ends removed and cut into thirds
1 avocado, diced
1 c. toasted pecans

Mix all ingredients except avocado and pecans. Stir in dressing and refrigerate at least two hours. Add avocado and pecans before serving.

Dressing:

2 cloves garlic, minced
1 Tbsp. Dijon or spicy brown mustard
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper
1/3 c. seasoned rice vinegar**
1/3 c. canola oil

Mix ingredients in blender.

*I used Rice-a-Roni brand. Any brand with a seasoning packet will do, even if they yield different amounts of rice. It doesn't have to be exact.

**If you do not have seasoned rice vinegar, which is different from regular rice vinegar, then use 1/3 cup regular but add 2 tablespoons sugar and 1 teaspoon salt.

Kids like eating from a stick

This recipe comes from our wonderful neighbor Angie. She said these savory chicken skewers never fail her, so we had to give them a try. We really liked them, and they were very easy to make. The recipe says to soak wooden skewers for an hour before using/grilling, but a lot of people online said that's unnecessary. We soaked ours for a half-hour and they didn't go up in flames. Plan ahead for the marinating time.

THE RECIPE:

1 envelope dry onion soup mix
1/8 c. olive oil
1/8 c. soy sauce
2 Tbsp. peanut butter
2 Tbsp. brown sugar
1 lb. chicken tenderloins or breast chunks

Place all ingredients in a gallon bag and squish until chicken is well coated. Refrigerate for at least an hour. (I made mine the night before.) Slide chicken onto skewers and grill as desired. I would double the recipe if I were you.

Use your food storage

This stuffing chicken bake is just a recipe I got off the back of a Stove Top stuffing box. It's one of those throw-together meals that use food storage ingredients. It tastes pretty good, though. My kids ate it, so that means something.

THE RECIPE:

1 pkg. Stove Top stuffing mix for chicken
1 1/2 lbs. raw chicken breast, cut into chunks
1 can cream of chicken soup
1/3 c. low-fat sour cream
16 ounces frozen mixed vegetables, thawed and drained
Pepper to taste

Preheat oven to 400 degrees. Prepare stuffing as directed on package; set aside. Mix chicken, soup, sour cream and vegetables in 9x13 pan. Season with pepper. Top with stuffing. Bake for 30 minutes, or until chicken is cooked through. Serves 6.

Cornmeal has a new job

This creamy soup is called cornmeal chicken chowder with sweet potatoes. Cook's Country came up with a unique thickening agent -- cornmeal batter. Our family really loved the flavor it added. We also loved the sweet potatoes.

Cornmeal thickener:

1 1/2 c. milk
1/4 c. flour
3 1/2 Tbsp. cornmeal
1 1/2 Tbsp. sugar
1 tsp. baking powder
1/8 tsp. salt

Mix everything together in small bowl and set aside until ready for use in chowder. If you don't want to make your own thickener, you may use 1/2 cup of dry store-bought corn muffin mix (such as Jiffy) and combine it with the 1 1/2 cups milk.

Chowder:

1 Tbsp. butter
1/2 c. finely chopped onion
2 cloves garlic, minced
3/4 tsp. cumin
1/2 tsp. thyme or oregano
1/4 tsp. salt
4 c. chicken broth
2 chicken breast halves, cut into chunks*
1 large sweet potato, peeled and cut into small chunks
1 c. shredded cheese
1 1/2 c. frozen corn

Make cornmeal thickener and set aside. Heat butter in pot, then add onion. Saute for a couple of minutes before adding garlic and spices. Saute one minute more, then add broth, along with raw chicken and sweet potatoes. Bring to a boil, then cover, reduce heat and simmer about five minutes. Stir in cornmeal thickener, then bring to boil. Cover, reduce heat and simmer again -- this time about 10 minutes. Add cheese and corn and cook a couple of minutes more.

*In some recipes, I don't love the texture of boiled chicken. This was one of those. It was my only hang-up with the recipe. It didn't bother my husband. Even though it's convenient to just throw the chicken in, I might try cooking it first next time and stirring it in at the end. Or, it might be nice to use rotisserie chicken. I have made this recipe twice -- the first time with the boiled chicken and the second time without any chicken. You can do whatever suits your fancy.

Zesty teriyaki

This is an extremely easy way to end up with delicious teriyaki chicken. The recipe uses thighs, which cook slowly and soak up all the flavor. Serve the chicken and a splash of yummy juices over rice. I'm using half brown rice and half white until my white is gone, and then it's just brown for us.

THE RECIPE:

6 boneless, skinless chicken thighs*
1/3 c. soy sauce
1/3 c. brown sugar
1/3 c. bottled zesty Italian dressing
1/4 c. water

Preheat oven to 325 degrees. Place thighs in 8x8 baking dish. It's OK to overlap a little. The chicken will shrink. Mix sauce ingredients and pour over chicken. Cover with foil and bake for two hours.

*Don't substitute breasts unless you adapt the cooking time. Dark meat and white meat cook differently. I can't be held accountable for the results. :)

Savor the flavor

Here is a quick and easy weeknight meal: curried honey mustard chicken. Everyone in my family enjoyed the flavor. It has a little spice to it, but not too much for me, and I'm a wimp when it comes to spicy foods. I found the recipe on Allrecipes.com, and people there were saying they loved the dish even though they hate curry. I love curry, so this was a keeper! Plan ahead so you can marinate your chicken.

THE RECIPE:

1/3 c. butter, melted
1/3 c. honey
1/4 c. Dijon mustard
4 tsp. yellow curry powder
4 boneless, skinless chicken breasts*
Cooked rice

Mix butter, honey, mustard and curry, then pour over chicken in baking dish. I cut my chicken into large strips, but you don't have to. Cover and refrigerate as long as possible to marinate. Preheat oven to 375 degrees. Bake, uncovered, for about 45 minutes, or until chicken is done (depends on thickness). Serve over rice to sop up all the sauce. Don't let any of it go to waste!

*Technically, I mean chicken breast halves, because a whole breast includes both sides attached in the middle. Most people don't know that, though, because the stores usually sell them already split. So, I've just joined the lay crowd in leaving off the "halves" part. Very unlike me to give in. :)

Pastry-topped goodness

Sometimes a nice chicken pot pie really hits the spot. This is a yummy version I adapted from a Better Homes and Gardens recipe. It's not much of a pie, because it's baked in a 9x13 pan, but it's the right idea. And it's delicious and comforting.

THE RECIPE:

1 recipe pastry topper
1 c. chopped onion
1 c. sliced fresh mushrooms
3/4 c. diced celery
1/2 c. chopped red sweet pepper
2 Tbsp. butter
1/3 c. flour
1/2 tsp. garlic powder
1/2 tsp. thyme
1/4 tsp. salt
1/4 tsp. black pepper
1 1/2 c. chicken broth
1 c. milk
2 c. chopped cooked chicken (I boiled mine)*
1 c. frozen peas
1 beaten egg

Cook onion, mushrooms, celery and pepper in butter over medium heat for a few minutes, until tender. Stir in flour and seasonings. Add chicken broth and milk. Cook and stir until thickened and bubbly. Add chicken and peas. Pour into 9x13 baking dish. Place pastry topper over chicken mixture and brush lightly with beaten egg (you won't use the whole thing). Cut slits in pastry to allow steam to escape. Bake, uncovered, at 400 degrees for 30 to 35 minutes, or until crust is golden brown. Let stand 20 minutes before serving.

Pastry topper:

1 1/4 c. flour
1/4 tsp. salt
1/3 c. shortening
4 Tbsp. cold water

Stir together flour and salt. Using pastry blender or fork, cut in shortening until dough pieces are pea-size. Sprinkle water gradually over mixture while tossing with fork until dough is moistened. Form into a ball. On lightly floured surface, roll dough into 9x13 rectangle.

*Or use leftover turkey or rotisserie chicken.

Enchiladas with texture

I have been making these creamy almond-chicken enchiladas for years now. The recipe is from Better Homes and Gardens and calls for cream of chicken soup. I don't like to use cream soups very much in my cooking -- we are trying to be healthier -- but I keep them in my food storage. This recipe is a great reason to use canned foods. I absolutely love the addition of almonds. They give great texture.

THE RECIPE:

4 c. diced chicken breasts
3/4 c. slivered almonds
1/2 c. chopped onion (sometimes I use green)
2 4-ounce cans diced green chilies
6 oz. cream cheese
2 Tbsp. milk
1/2 tsp. ground cumin
10 flour tortillas
2 15-ounce cans cream of chicken soup
12 oz. sour cream (I used light)
2 c. milk
1 1/2 c. shredded cheese

In large skillet, cook chicken. Add onions and 1/2 cup of the almonds, then saute. Add 2 tablespoons green chilies. In a medium bowl, combine cream cheese, 2 tablespoons milk and cumin. Add chicken mixture. Spoon into tortillas, then roll and place side by side in 9x13 baking dish. In medium bowl, combine soup, sour cream, 2 cups milk and remainder of chilies. Pour over tortillas. Cover and bake at 350 degrees for 35 minutes. Sprinkle with cheese and remaining 1/4 cup almonds. Bake, uncovered, 5 minutes more. (Sometimes I put the cheese in the tortilla filling instead.)

It's OK to eat with your hands

These chicken taquitos make a fun, quick and delicious dinner. I am a huge fan! Even kids seem to like them. Plus, they're baked instead of fried, which increases their health value. You could make the filling ahead of time and refrigerate it. I got the recipe from My Kitchen Cafe, although I tweaked it according to the ingredients I had on hand. Dip them in salsa, sour cream and guacamole.

THE RECIPE:

4 ounces low-fat cream cheese, softened
1/4 c. green salsa (I used red)
1 Tbsp. lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
3 Tbsp. chopped cilantro*
1 green onion, finely sliced
2 c. chopped cooked chicken
1 c. shredded cheese

Corn tortillas
Salt
Cooking spray

Heat oven to 425 degrees. Line baking sheet with foil and spray with cooking spray. Mix filling ingredients in order. Place three tortillas between damp paper towels and microwave for 45 seconds until really pliable. Place about 3 Tbsp. mixture near edge of tortilla and roll up fairly tightly. Place seam-side down on baking sheet. Spray tops lightly with cooking spray and sprinkle with salt. (The original recipe recommends kosher salt.) Bake about 15 minutes, or until crispy and golden on edges.

*I didn't have cilantro, but they were still delicious. I love cilantro, though, so I will try it next time.

Fajita fiesta

We made some really yummy chicken fajitas the other night. One of the best parts was a big old helping of fresh fried bell peppers from our garden. They added a light crunch and a nice punch of flavor. The other tasty part was the creamy sauce for the chicken. We just mixed salsa with cream cheese, and it tasted great.

THE RECIPE:

Sliced bell peppers
Splash of olive oil
Salt and pepper to taste
Garlic powder to taste
2 chicken breasts, sliced into inch-wide strips
1/4 c. cream cheese, softened*
1 c. salsa*
Tortillas
Desired toppings (chopped tomato, avocado)

In frying pan, toss peppers with olive oil, salt and pepper, and garlic powder. Fry over medium heat until crisp-tender. It takes about ten minutes. Meanwhile, in a different pan, cook chicken, then toss with cream cheese and salsa until well coated. Layer chicken and sauce, then peppers and additional toppings on a tortilla. Wrap it up, and enjoy!

*Note: I'm not sure about the amounts I used for my sauce, so this is just a guess. The consistency of your salsa will make a difference. It should be pink when it's ready.

Have a nice soak

If you need an easy and yummy marinade for chicken or turkey, here's one with a teriyaki taste. It's simple to throw together, and you can let it soak for as long as you want (at least an hour, though). You have the option of cooking your meat in the marinade or tossing the marinade and cooking the meat by itself.

THE RECIPE:

3/4 c. lemon-lime soda
1/3 c. oil (I used canola)
1/3 c. soy sauce
1/4 tsp. garlic powder

Mix ingredients in sealable plastic bag or container, then add raw chicken or turkey and toss to coat. Refrigerate for desired amount of time before cooking.

A spoonful of pesto

Ah, pesto. It's beautiful, isn't it? We make it fresh, using basil from our garden. Its smell is beyond wonderful, and its taste is even better. We can't get enough of it.

THE RECIPE:

2 1/2 c. packed basil leaves

1/2 c. olive oil

1/4 c. pine nuts (or a couple of tablespoons)

3/4 Tbsp. garlic powder

1 1/4 c. shredded Parmesan cheese

Mix all ingredients in food processor. Store in air-tight container in refrigerator or put in freezer bags and freeze.

To make bruschetta, spread pesto on a slice of French bread, top with tomato slices and cheese, then toast under the broiler. It's divine!

We used a bunch of our freshly made pesto to make creamy pesto pasta. It was so delicious, I wanted to eat it until I exploded.

THE RECIPE:

8 oz. pasta, cooked and drained*
2 chicken breasts, seasoned with lemon pepper, cooked and chopped
1 c. prepared pesto
3/4 c. mayonnaise
3 Tbsp. lemon juice
1 c. frozen peas, thawed
1/3 c. pine nuts, toasted under broiler (watch them closely)

Toss ingredients in a large bowl while chicken and noodles are still hot. Enjoy!

*I used elbow pasta, but I think something like bowtie would look nicer -- not that it matters for taste.

PESTO ROCKS!

Flurry of curry

This recipe for coconut-curry chicken was something different for us and really good. We definitely want to make it again. I might add chopped peanuts next time. I love the combination of coconut milk and curry. And the addition of basil was a pleasant surprise. And in case you're worried, it's not spicy.

THE RECIPE:

4 boneless, skinless chicken breasts, cut up
2 tsp. curry powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. chili powder
1 c. chopped red onion (I'm sure this could be optional)
5 cloves garlic, minced
1 Tbsp. olive oil
1 14-ounce can unsweetened coconut milk*
1 Tbsp. cornstarch
3 Tbsp. snipped fresh basil OR 3 tsp. dried basil
1 tsp. grated fresh ginger OR 1/4 tsp. ground ginger
Cooked rice

Mix curry, salt, pepper and chili powder in small bowl. Put chicken pieces in baggie and toss with spices. Close bag and refrigerate for as long as possible to allow spices to penetrate.

Cook onions and garlic in hot oil over medium-high heat for about 2 minutes. Remove from pan. Cook chicken through, then remove from pan as well. Combine coconut milk and cornstarch, then add to pan and cook until slightly thickened and bubbly. Return chicken, onions and garlic to pan. Stir in basil and ginger. Serve over hot rice.

*I know lowfat coconut milk exists, but I didn't see it at Walmart.

And that's a wrap!

My friend Kylie gave me the recipe for these lettuce wraps. We have made them many times since. They have a mild flavor and are very good. There are never any leftovers. Someday I might tweak them to see if I can end up with a stronger flavor, just for a nice change. We'll see.

THE RECIPE:

3 Tbsp. soy sauce
3 Tbsp. brown sugar
3/4 tsp. rice vinegar*
1 Tbsp. oil
2 chicken breasts, cooked and chopped
1 8-ounce can water chestnuts, drained and chopped
4 green onions, chopped
2 cloves garlic, minced
1 can straw mushrooms, drained and chopped*
Lettuce leaves, washed and dried

Mix soy sauce, brown sugar and rice vinegar, and set aside. Saute remainder of ingredients in oil, then add sauce. Mix thoroughly and remove from heat. Before serving, cool until just warm. Wrap in lettuce leaves.

*Rice vinegar tastes very similar to white vinegar, so if you don't want to pay for a whole bottle, I'm sure you could just use white. You'll find straw mushrooms by the water chestnuts in the Asian food aisle.

Chickety China the Chinese chicken

My sister-in-law hooked me up with this recipe for Oriental chicken salad. We used it as our main dish for dinner and gobbled it right up. It's a simple salad with only a few ingredients, which you can adjust to suit your fancy. I did a little of that myself.

THE RECIPE:

1 head Romaine lettuce, chopped
2 chicken breasts, cooked and chopped (I boiled mine)
3/4 c. sliced almonds, lightly toasted if desired
1 package Oriental-flavored Ramen noodles
1 11-ounce can mandarin oranges, drained

3 Tbsp. red wine vinegar
1/3 c. oil (I used canola)
1/4 c. sugar
Seasoning packet from Ramen

Wisk together dressing ingredients and chill until ready to serve. Break up dry Ramen noodles (I pounded the package before opening it), then brown in skillet. Toss with lettuce, chopped chicken, oranges and almonds. Toss with dressing.

Mommy, I love this food

This is one of my 3-year-old's favorite foods. We call it creamy Italian chicken. The first time I made it, she said, "Mommy, I love this food. Thank you so much for making it!" Needless to say, I have made it many times since. I know a lot of people who make this dish, and there are many ways to do it. I think most people use a slow cooker, but I usually just boil my chicken. It's faster, and a lot of the fat boils off so I don't have to cut it off while it's raw. I hate working with raw chicken. Just put frozen chicken right into a pot of water, then boil for about 20 minutes.

THE RECIPE:

2 boneless chicken breasts, boiled then chopped*
1 packet powdered Italian dressing
1/4 c. melted butter
1 can cream of mushroom soup
4 oz. cream cheese, softened
Milk for thinning (maybe 1/2 cup?)
Cooked rice (or noodles would work)

Mix chopped chicken with melted butter and Italian seasoning. I usually just put it all in a baggie and mush it together. For best results, make ahead and refrigerate so flavors mix. Combine chicken mixture with soup, cream cheese and milk, then heat through. Serve over rice.

*If you choose to use a slow cooker or oven, then cook raw chicken in butter and seasoning. Add the remainder of ingredients later, before serving.

Chow down on chowder

We've been making this chicken corn chowder for three years now, and it's always a hit. It works great by itself or in bread bowls. You can make your ingredients as chunky or bite-sized as you desire. It's a Crock-Pot meal, which makes it even more appealing to me.

THE RECIPE:

2 Tbsp. butter/margarine
1 1/2 lbs. chicken, cubed
1/2 c. chopped onion
2 stalks celery, chopped
1/2 lb. carrots, chopped
2 cans corn, drained
2 cans cream of potato soup
1 1/2 c. chicken broth
1 tsp. dill weed (this really adds to it)
1/2 c. half-and-half

Brown chicken in butter (it doesn't have to be cooked through), then transfer to Crock-Pot. Saute onions and celery briefly, then transfer to pot, along with carrots, corn, potato soup and broth. Add dill weed and cook for 5 to 6 hours on low. During last 10 minutes, stir in half-and-half. Serves 8.

Honey, lime home!

These honey-lime chicken enchiladas are fabulous. What a unique twist on an old favorite. I have already made these twice since I snagged the recipe from my friend at phe/MOM/enon, who got it from someone else. This is one of those recipes that require me to repeat the ingredients when I hear about them: "honey and lime, huh?" Now that I've experienced it, my answer is an ecstatic "you betcha!"


THE RECIPE:

6 Tbsp. honey
6 Tbsp. lime juice
1 tsp. chili powder
1/2 tsp. garlic powder
1 lb. chicken, cooked and shredded (I boil it)
8-10 flour tortillas
1 lb. monterey jack cheese, shredded (I used colby jack)
10 oz. green enchilada sauce
1 c. cream

Mix the first four ingredients and toss with chicken in a plastic baggie. Marinate for a half-hour or more, if desired. Fill tortillas with chicken mixture and cheese, reserving about 1 cup cheese to sprinkle on top. Mix green sauce with cream and any leftover marinade. Pour over enchiladas, ensuring that it seeps underneath. Sprinkle with cheese and bake, uncovered, at 350 degrees for 30 minutes.

*Note: Even mild green sauce is quite spicy for this wimp, so the cream really helps downplay the heat.