Archive for category Dinner

Corn-Tortilla-Crusted Chicken Tenders

This is a Martha Stewart recipe.

  • 10 corn tortillas roughly torn
  • Salt and pepper
  • 1/4 cup flour
  • 1 cup buttermilk
  • 1 1/2 pounds of chicken, cut into smaller pieces
  • 2 cups vegetable oil
  1. In a food processor, pulse the tortillas until they resemble coarse meal. Season with salt and pepper and transfer to medium bowl. Put the flour in one bowl and the buttermilk in another. Dredge chicken in flour, coat in buttermilk then dredge in corn tortilla crumbs.
  2. Heat oil in large skillet. Cook chicken in batches until crust is golden and chicken is cooked through.

Corn Tortilla Crusted Chicken

Verdict: In trying this recipe I have learned that I do not like corn tortillas. The chicken pieces were nice and crunchy, but they just weren’t for me.

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Chicken Cordon Blue

I found this recipe online.

  • 4 boneless, skinless chicken breasts
  • 4 thin slices of Black Forest ham
  • 1 cup shredded Gruyere or Swiss cheese (we used Swiss)
  • 8 teaspoons Dijon or honey mustard (we used Dijon)
  • 1/4 cup flour
  • 2 eggs, beaten
  • 1 cup seasoned bread crumbs
  • 1/4 cup vegetable oil
  1. Preheat oven to 350F.
  2. Place 1 chicken breast between 2 sheets of wax paper and pound to an even thickness of 1/4 inch thick. Repeat with remaining chicken.
  3. Spread 2 teaspoons of mustard on each piece. Then place 1 piece of ham  and 1/4 cup of cheese on each piece of chicken. Tightly fold and roll up the chicken pieces. Secure with toothpicks.
  4. Coat each chicken piece in flour, dip into eggs then coat with breadcrumbs.
  5. Heat oil in a skillet. Add chicken and brown, covered, cooking for 3 minutes. Flip and repeat on the other side. Transfer to baking dish and cook another 12 to 15 minutes or until chicken is cooked through. (We sprinkled more cheese on top of ours before baking.)

Chicken Cordon Bleu

 

Verdict: This was an easy and delicious dish to make. Then again, I like chicken and cheese, so it’s a winning combination for me!

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Tomato Basil and Romano Ricotta Spaghetti Pie

I found this recipe on another food blog.

We change the recipe a little, to make one large pie instead of smaller pies.

  • Homemade or store bought meat sauce
  • 2 cups ricotta
  • 1/2 cup shredded mozzarella
  • 1/2 cup shredded Romano cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic salt (we used garlic powder)
  • 1 lbs spaghetti noodles
  • 1 roll French bread dough (we don’t have this here, so we used crescent roll dough, which I don’t think worked out in the same way)
  • 1/4 cup shredded Romano cheese
  • 1 1/2 cup mozzarella cheese
  1. In a bowl, mix together the ricotta, mozzarella, Romano cheese, salt, pepper and garlic salt
    (or powder).
  2. Break the noodles into smaller pieces (we forgot this part) and cook according to package instructions.
  3. Unroll the French bread dough and separate into 3 pieces. Press into bottom of springform pans. (We pressed our crescent dough together and placed on the bottom of a large oven dish.) Bake 10 minutes then remove from oven.
  4. In layers, place noodles, cheese mixture and meat sauce over bread. Repeat for another layer. Sprinkle with remaining mozzarella and Romano. Bake 25-30 minutes.

Ricotta Spaghetti Pie

Verdict: This was a very tasty dish! I wish we had remembered to cut the noodles, because the long pasta made it kind of hard to serve. I don’t think the bread base really worked, though maybe it was because we didn’t have the right kind. The meal was like a lasagna but with spaghetti as the main noodle, so I loved that!

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Currié’s Chicken Pot Pie

I found this recipe on another food blog. Though we used a store bought pie crust instead of making our own.

  • 1 pie crust
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1/4 cup milk
  • 4 cups chicken broth
  • 1/2 cup onion
  • 4-5 small red potatoes, diced
  • 1 cup of carrots, diced
  • 1 cup corn
  • 1 cup broccoli florets
  • Meat from one small roasted chicken, shredded
  • Salt and pepper to taste
  1. In a large skillet, over medium heat, melt the butter. Once melted, add the flour, stirring constantly for 1 minute. Slowly add milk, while whisking. Slowly add chicken stock, while still whisking. Add the onion, potatoes, carrots, corn, broccoli and chicken. Season to taste.
  2. Pour the pot pie mixture into a pie plate. Place pie crust on top. Cut 4 to 5 slits on top (I think we forgot this part).
  3. Bake 45-55 minutes, until crust is golden brown.

Curie Chicken Pot Pie

Verdict: This was a good but not great recipe. For some reason while it baked all of the liquid evaporated, so it didn’t really feel like a pot pie while eating it.

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Cheeseburger Pasta

I found this recipe online.

  • 1 pound ground beef
  • 10 3/4 ounce can of tomato soup (here they are sold in 10 ounce cans)
  • 10 3/4 ounce can of cheddar soup (also sold here in 10 ounce cans
  • 1 1/2 cup water
  • 2 cups uncooked medium pasta shells
  1. Cook beef over medium-high heat, until well browned.
  2. Stir the soups, water and pasta in with the beef. Bring to a boil then reduce heat to medium. Cook until pasta is tender.

Cheeseburger Pasta

Verdict: I would classify the dish we ended up with as a soup, as there seemed to be more liquid in ours then in the picture in the website above. Still, it was a good, hearty soup, though I would probably add more seasoning to it.

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Southwest Chicken with Honey Roasted Corn Salsa

This is a Pillsbury recipe.

  • 2 cups uncooked instant white rice
  • 2 cups water
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons taco seasoning
  • 2 tablespoons oil
  • 1 zucchini, chopped
  • 12 ounces of corn (we don’t have the honey roasted corn here, so I guess our recipe didn’t really turn out the same)
  • 1 1/4 cup salsa
  1. Cook rice.
  2. Coat chicken with taco seasoning.
  3. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Cook chicken until chicken is cooked through. Remove from skillet.
  4. Add the remaining oil to the same skillet. Cook zucchini in oil for 3 minutes, stirring occasionally. Add corn and salsa and cook 3 minutes or until heated through.
  5. Serve chicken over rice and top with rice.

Chicken Corn Salsa

Verdict: This was an easy dish to make and very tasty. Because we didn’t have the honey roasted corn ours probably didn’t taste the same as the original recipe would have but as I was eating it I didn’t feel like there was anything missing to the flavor.

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Mascarpone Chicken Pasta Bake

I found this recipe online.

  • 1 cup mascarpone cheese, at room temperature
  • 1 lemon, zest and juice
  • 1 teaspoon black pepper
  • 3 chicken thighs, boneless and skinless, cut into 1 inch diced pieces (we used chicken breasts instead
  • 1 1/2 tablespoon olive oil
  • 2 cloves garlic, peeled and minced
  • 16 ounces stewed tomatoes, undrained
  • 1 package of pasta of your choice
  • Salt and pepper to taste
  1.  Preheat oven to 350F.
  2. Mix zest, juice, mascarpone cheese and pepper in a bowl. Whisk to combine. Set aside.
  3. Cook pasta, al dente. Drain, reserving 1/2 cup of the pasta water.
  4. Meanwhile, heat oil in skillet and add chicken. When the chicken begins to brown add the garlic. Cook until chicken is cooked through. Add salt and pepper.
  5. Return pasta to pot (if oven proof, if not place in a baking dish). Stir in mascarpone, chicken and tomatoes. Loosen the sauce with 1/4 cup of the reserved pasta water, adding more if needed (we didn’t have to). Top with additional cheese of your choice, if desired (we used Parmesan).
  6. Bake 15 to 20 min or until cheese is browned.

Mascarpone Chicken Bake

Verdict: I tried this recipe mainly because I wanted to see what mascarpone was like. Happy to find out that it’s another new ingredient for me that I kind of like. It gave the sauce a creamy texture but it didn’t have a taste like cream cheese, which I am still not overly fond of. I kind of didn’t like the large tomatoes in this recipe and wished we had chopped them up more.

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