Avocado Chicken Salad

I love chicken salad.  All kinds of chicken salad.  I found this different twist on chicken salad on pinterest the other day and decided to give it a try.  We really enjoyed it.  Well, my husband and I enjoyed it, the kids kind of picked at it.  It's green, so it's a bit suspicious to them.  The blog http://becomingbetty.blogspot.com/2011/09/avocado-chicken-salad.html doesn't give exact measurements so I have attempted to make it a bit more exact.  Although you'll want to keep taste testing it to make sure you like it.  You can serve it on a crossiant, a tortilla, in pita bread, or just with tortilla chips.  It would also be good as an appetizer.  Enjoy!

Avocado Chicken Salad

Prep Time: 10 minutes (if your chicken is already cooked)

Yield: About 4 servings

Ingredients:
2 boneless skinless chicken breasts, cooked, shredded and chilled
2 avocados, or more (I think I ended up using 2 & 1/2)
4-5 green onions, chopped fine
Cilantro, chopped, to taste (I used a lot, about 3/4 c.)
1 T. of lime juice, add a little at a time until you like the flavor
2 pinches of salt
Pepper to taste
If you would like it a little creamier you can add a couple of scoops of mayonnaise. 
Directions: Add it all together and keep tweaking it until you love it.

Creamed Chicken Over Cornbread

I apologize for my extended absence from the blogging world but I had a bunch of projects that I wanted to get done. My house was becoming cluttered and disorganized and I do not function well in that environment so I had to do some sprucing up. The projects I've gotten done should hold me over till spring cleaning time.

So today I am going to introduce you to creamed chicken over corn bread. Does that sound weird to anyone else? It did to me, but it intrigued me enough to give it a try, whilst tweaking it a bit. And we like it quite a bit. All of my children LOVE corn bread so while they don't put the creamed chicken on top they still eat it on the side. The original recipe which I am going to give you calls for a corn bread mix. I don't like to use mixes very often because I get annoyed when I want to make something and I can't because I am out of that mix. So I use my regular corn bread recipe (I'll post that tomorrow). Corn bread mixes are slightly faster (not much once you've made the recipe a couple of times) and taste fine. You can also find them at fairly inexpensive prices. So it's up to you which you use. The other is that it calls for 2 cups rotisserie chicken which is way too expensive, so I just use cooked and cubed boneless skinless chicken breasts. If you are really smart, like my mother, you buy a whole chicken, cook it, debone it and freeze already cooked chicken in useable portions. I am not smart like that. I have a thing against deboning anything. It makes me queasy. One thing that I liked about this recipe is that it doesn't use cream of chicken soup, instead you actually make your own creamy goodness. You can get the bread in the oven and make the creamed chicken while it's baking. Serve with a green salad or a fruit salad. Enjoy!

Creamed Chicken Over Corn Bread

Prep Time: 20-25 minutes (this will vary depending on whether you use a mix or not, cooked chicken or not)

Cook Time: Cornbread 25 minutes or so; Chicken mixture about 15-20 minutes

Yield: 6 servings

Ingredients:

1 package (8-1/2 oz.) corn bread/muffin mix

1 T. chopped onion (I put a little more, I live in Onion country and they're free!)

1/8 t. minced garlic

¼ c. butter, cubed

2 c. cubed rotisserie chicken (see ramblings above)

1 package (16 oz.) frozen chopped broccoli, thawed (come to think of it, I've never thawed it, I just let it cook a little longer)

2 T. all-purpose flour

1-1/2 t. salt (I decrease this to 1 t. or less)

2 egg yolks, lightly beaten

1 c. (8 oz.) sour cream

¾ c. milk

Shredded cheddar cheese

Directions: Prepare corn bread batter and bake according to package directions, using a 9-in round pan. (I bake mine in a 9x9, I like squares what can I say?)

Meanwhile, in a large skillet, saute onion and garlic in butter for 2-3 minutes; stir in chicken and broccoli. Cook and stir for 5-7 minutes or until heated through.

In a small bowl, combine flour and salt; stir in the egg yolks, sour cream and milk until smooth. Add to chicken mixture; cook and stir for 3-5 minutes or until thickened.

Cut warm corn bread into wedges (or squares); top with chicken mixture and sprinkle with cheese.

Original Recipe found in Taste of Home's “Fast Fixes with Mixes” 2011, photo from tasteofhome.com

Flank Steak with Loaded Smashed Potatoes

Have I mentioned that I love Cooks Country?  Because I do.  There are several reasons that I love this recipe from their website.  First, it's fast.  Second, it's simple.  Third, it's flavorful and delicious.  When I took a bite of the potatoes all I could say was, "Wow."  I think that perhaps I overcooked my steak a little bit, but that's my fault, not the recipe's.  I don't really like meat that's less than medium-rare.  But flank steak is supposed to be pink in the middle, so watch that.  And cooking potatoes in the microwave is my new favorite thing to do.  Enjoy!
Flank Steak with Loaded Smashed Potatoes
Prep Time: 10 minutes
Cook Time: about 25 minutes

Yield: 6 servings of both meat and potatoes

Ingredients:
1 (1 1/2 - 2 pound) flank steak, trimmed
8 slices bacon, chopped fine
2 pounds small red potatoes, halved
2 T. vegetable oil
3/4 c. sour cream
4 oz. sharp cheddar cheese, shredded (1 cup)
2 scallions, sliced thin
Directions: Pat steak dry with paper towels and season with salt and pepper.  Cook bacon in 12-inch nonstick skillet over medium heat until crisp, about 8 minutes.  Using a slotted spoon, transfer bacon to paper towel-lined plate.  Pour off all but 1 T. fat from pan.  Cook steak over medium-high heat in now-empty skillet until well browned and meat registers 120 to 125 degrees (medium-rare), 5-7 minutes per side.  Transfer to cutting board, tent loosely with aluminum foil, and let rest for 5 minutes.
Meanwhile, microwave potatoes and oil in large covered bowl until tender, 10-12 minutes.  Add sour cream and, using potato masher, mash until combined.  Stir in cheddar, bacon, and scallions.  Season with salt and pepper to taste.  Slice steak thinly against grain and serve with potatoes.

This recipe and photo are originally from http://www.cookscountry.com/

Capellini Caprese

I try and make a vegetarian meal at least once a week.  Sadly, it's not for any good intentions, like healthy eating, it's mostly because it is less expensive and usually faster to cook vegetarian meals.  This one caught my eye because I am always looking for ways to use the tomatoes that abound in my garden in the summer and fall.  I think next time though I might roast the tomatoes a little, since I don't like raw tomatoes so much.  I like the flavor of the Tuscan dressing (I add a little more than the recipe calls for).  I made a dish this summer that was less than successful but the chicken that was cooked in the same dressing was delicious.  I might even add a little chicken next time and give up on the vegetarian meal idea altogether.  This might also be very yummy with some freshly shaved Parmesan cheese.  It takes just a few minutes to put together and is quite satisfying.  By the way I have no idea what the name means. 

Capellini Caprese

Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4 servings

Ingredients:

½ lb. Capellini or spaghetti, uncooked (I used thin spaghetti noodles)
½ c. Kraft Tuscan House Italian Dressing
1 onion, finely chopped
2 cloves garlic, minced
3 c. halved grape or cherry tomatoes
1 c. shredded mozzarella cheese
1/3 c. fresh basil, finely sliced
Directions: Cook pasta as directed on package.  Meanwhile, heat dressing in a large nonstick skillet over medium-high heat.  Add onions and garlic; cook and stir for 2 minutes.  Add tomatoes; cook for 5 minutes or until heated through, stirring occasionally.  Drain pasta and add to tomato mixture; toss lightly.  Sprinkle with cheese and basil.

This recipe was found in Kraft Foods Magazine and the photo is from kraftrecipes.com

Lasagna

Lasagna is my favorite food.  However, I am a lasagna snob.  I have tried dozens of different kinds of lasagna and I don't like them.  Few have even come close to being as good as my favorite recipe.  My mother used to slave over this for my birthday every year.  The smell of lasagna makes my birthday complete.  This recipe came from an old family friend, Eileen Day.  It's the lasagna that I compare all other lasagnas to.  This is what lasagna is supposed to taste like.  You don't have to like it as much as I do, still I hope you like it.
 
Lasagna
Prep Time: 45 minutes
Cook Time: 30 minutes + 10 minutes standing time
Yield: 8-10 servings
Family Friendliness: My oldest daughter eats just about as much as I do, and even the boy who doesn't like cheese eats it without complaint. 

Ingredients:

½ c. diced onion
2 med. cloves of garlic
1 lb. ground beef
3 T. minced parsley (I use dried and always put in 3 T.)
1 T. dried basil leaves
1 t. salt
1 t. pepper
1 qt. Tomatoes, you can blend these, or mash them up a bit
1 (6 oz.) can tomato paste
1 pkg. lasagna noodles
1 lb. Cheddar cheese, shredded
12 oz. Monterey Jack cheese, shredded
Directions: Cook noodles in boiling water with a little oil in it.  While the noodles are cooking saute onion, garlic, and meat until brown.  Add parsley, basil, salt, pepper, tomatoes, and tomato paste and simmer for 40 minutes.  When noodles are done, drain and rinse in cold water.  Mix cheddar cheese and Monterey Jack cheese in a large bowl.  Arrange in greased 9x13 pan in layers, - noodles, meat sauce, cheese.  Repeat layers to fill baking pan.  Top with grated Parmesan cheese.  Bake in preheated oven for 30 minutes at 350°.  Let stand 10-15 minutes before serving. 

Chicken Caesar Wraps

Looking to make dinner in 10 minutes or less?  I have had those days.  So I found this recipe that both my husband and I like.  My kids...not so much but they like the tortillas.  My mother will cook an entire chicken or a bunch of boneless skinless chicken breasts and then shred them and put them in the freezer for future use.  Also you can use precooked bacon.  If you do those two things this recipe is super easy and fast.  Sometimes I leave the croutons out because they are little hard to bite into.  I serve it with a very quick fruit salad (apples, grapes, bananas, strawberry yogurt, honey, and a little dash of cinnamon).  Dinner is done.

Chicken Caesar Wraps

Prep: 5 minutes
Cook: None
Yield: 4 wraps
 

Ingredients:

3 c. shredded romaine lettuce
2 c. chopped cooked chicken
4 slices bacon, cooked, crumbled
¼ c. grated Parmesan cheese
¼ c. croutons
½ c. Caesar dressing
4 flour tortillas (8 inch)
Directions: Place first 5 ingredients in large bowl.  Add dressing; toss lightly.  Spoon onto tortillas; roll up. 

(This originally came from Kraft Food Magazine and the photo is from kraftfoods.com)

Steak 'N' Bake

I know that I am strange in some of my food preferences, for example, I do not like the broiled coconut frosting that usually goes on German chocolate cake, even though I love most everything caramel like.   Another one of my peculiar preferences is that when it comes to meat and potatoes, I will fill my plate with potatoes and take very little meat.  However, I have gradually come to appreciate meat on it's own merits as the availability of different cuts of meat, besides roasts and ground beef, has increased in the last few years.  One of the many advantages to living in the country is the number of people with cows and their inability to eat an entire one by themselves.  So my husband and I have for the last couple of years purchased half a cow.  Sounds bizarre, but there it is.  It has presented me with the challenge of looking in my freezer for what cuts of meat I have on hand and then finding a recipe that will utilize said meat.  I never even tasted a steak until I started dating my husband when I was 20, steak for 12 children and 2 parents gets a bit pricey, and so I couldn't just run to Mom's recipe book and find the best way to cook a sirloin.  So in that recipe quest, coupled with the fact that my garden was overflowing with spinach this spring and again in the fall, I found this recipe that fits my potato to meat ratio perfectly.  A little meat, a lot of potato (especially a good size Idaho potato).  Plus, the presentation looks fantastic.  You can grill this or broil it, if you are one of the unfortunate that has been snowed on already.    My husband and I still have not grown to love blue cheese dressing so I substituted with creamy Italian, which was very tasty.  II recommend baking your potatoes in the oven, I always seem to overdo them in the microwave.  If you insist on using the microwave just check on them occasionally, they will cook through a bit more after they are done cooking so keep that in mind.  I hope you like it!

Steak 'N' Bake

Prep Time: 20 minutes
Cooking Time:  16-25 minutes
Yield: 4 servings
Family Friendliness: My children thought it a bit weird to put their meat on their potatoes, so they ate it all separate and go figure my children LOVE spinach.  You could leave the spinach off for the picky eaters.   

Ingredients:

4 medium potatoes
12 to 16 oz. Boneless beef sirloin steak, cut 1 inch thick
2 c. fresh baby spinach
¾ c. bottled blue cheese salad dressing
1 small red onion, cut into thin wedges
Directions: Wash potatoes; pierce with a fork.  Arrange potatoes on a microwave-safe plate in spoke formation, leaving 1 inch between each potato.  Microwave, uncovered, on 100% power (HIGH) for 14-18 minutes or until tender.  (Or bake potatoes in a 425° oven for 40 to 60 minutes.  Let stand 5 minutes.)
Meanwhile, preheat broiler.  Trim fat from steak.  Place meat on the unheated rack of a broiler pan.  Broil 3-4 inches from the heat for 16-18 minutes for medium rare (145°) or 19-21 minutes for medium (160°), turning once halfway through broiling.  Transfer meat to a cutting board; let stand 5 minutes.  OR, to grill, prepare steak as above.  For a charcoal grill, grill on rack of uncovered grill directly over medium coals 18-22 minutes for medium (160°), turning once.  (For a gas grill, preheat grill.  Reduce heat to medium.  Place meat on grill rack over heat.  Cover; grill as above.
To serve, roll each potato gently under your hand.  Cut an “x” in top of potato.  Press in and up on ends of potato.  Cut steak into bite-size strips.  Top potatoes with beef strips and spinach; drizzle with dressing.  Top with onion wedges.

(This recipe is from Better Homes and Gardens 2007 edition of Annual Recipes cookbook, the photo is from bhg.com)

Apple Orchard Pork Roast

I have always loved a good pork roast and this one just jumped to the top of my list.  I just about dropped my fork and knife, it's that good.  It was so moist and was so full of flavor, I just looked at my husband and said, “Mmmmmm...”  I cut the recipe in half and we still had half of the half leftover, so apparently we don't eat the full serving size since the original recipe says it serves eight.  Try it now while the apples are in season.  I might skip the turkey this Thanksgiving and go for this instead.  Just kidding. I can't do that, I am just too traditional.  But try this anyway, it's delicious.  But if you're going to store your bottle of sparkling cider in the fridge don't lay it on its side or it will explode all over your fridge.  Learn from my mistake. 

Apple Orchard Pork Roast

Prep Time: 25 minutes
Cook Time: 1¼ hours + standing
Yield: 8 servings (1 cup sauce)
Family Friendliness: All of my kids literally gave this 2 thumbs way way up. 
 

Ingredients:

1 boneless whole pork loin roast (3 to 4 lbs.)
1 garlic clove, peeled and halved
1 t. salt
½ t. pepper
6 fresh sage leaves
3 fresh rosemary sprigs
3 fresh thyme sprigs
3 large tart apples, cut into wedges
2 medium onions, cut into chunks
4 garlic cloves, thinly sliced
¼ c. butter, cubed
1 and 2/3 c. sparkling apple cider, divided
1 T. soy sauce
¼ c. sour cream
Directions: Place roast in a shallow roasting pan; rub with garlic halves and sprinkle with salt and pepper.  Top with herbs.  Arrange the apples, onions and sliced garlic around roast; dot with butter.  Combine 1 cup cider and soy sauce; pour over top.  Bake, uncovered, at 350° for 1¼ to 1 ½ hours or until a meat thermometer reads 160°, basting occasionally with pan juices.  Remove the roast, apples and onions to a serving platter; keep warm.  Let stand for 10 minutes before slicing.  Meanwhile, skim fat from pan juices; transfer juices to a small saucepan.  Add remaining cider.  Bring to a boil.  Remove from the heat; whisk in sour cream until smooth.  Serve with pork.      

Stromboli Sandwiches

Think of these as Italian sloppy joes.  I love these because the flavor is quite robust and on the crunchy Italian bread, yum...  That's all I can say about them.  I think that this sauce would be yummy over pasta.  Let me know if you like them!
 

Prep Time: 20-25 minutes

Cook Time: 25-30 minutes
Yields: 8 servings but can easily be doubled
Family Friendliness: The bread crust is a bit tough for kids to bite through.  But make thin slices and spread it on and then bake instead of slicing it lengthwise.  But the taste is great for kids.
Stromboli Sandwiches
Ingredients:
1 lb. Ground beef
1/8 c. finely chopped onion
½ c. ketchup
½ c. tomato sauce
1/8 c. grated Parmesan cheese
1 t. garlic powder, DIVIDED
½ t. dried oregano
¼ t. fennel seed
¼ t. Italian seasoning
¼ c. butter, softened
1 loaf Italian bread, halved lengthwise
2 c. shredded mozzarella cheese
Directions: In a dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain.  Stir in the ketchup, tomato sauce, Parmesan cheese, ¼ t. garlic powder, oregano, fennel seed and Italian seasoning.  Bring to a boil.  Reduce heat; simmer, uncovered, for15 minutes or until thickened, stirring occasionally.  Meanwhile, in a small bowl, combine butter and remaining garlic powder; spread over top half of bread.  Sprinkle ½ c. mozzarella cheese over bottom half.  Spoon meat mixture over top; sprinkle with remaining mozzarella cheese.  Replace bread tops; wrap loaf in foil.  Bake at 350° for 25-30 minutes or until cheese is melted. 
(This recipe and the photo are originally from a Taste of Home magazine)

Tomato and Cheese Focaccia

I made this a couple of weeks ago for a grown-up only dinner.  It was delicious.  The recipe calls for brie, but I didn’t want to spend a small fortune on brie, so I broke one of my own rules.  I used Monterey jack cheese because that’s what I had on hand, but mozzarella would be great too.  I also used fresh tomatoes instead of canned because well I am usually drowning in tomatoes this time of year.  The dough was so much fun to knead, it was smooth and very soft, but not sticky, a lot like play dough.  Greg and I ate almost the whole pan in one sitting.  I served it as a main dish instead of an appetizer with a Caesar salad, oh and peach crème brulee for dessert (a recipe for next year when peaches are on again).  I might have to make this again real soon because I still have a lot of tomatoes coming on.

Tomato and Cheese Focaccia

Prep Time: 20 min + rising
Bake: 25 min.
Yield: 12 servings if being served as an appetizer, 4 servings if eaten as a main dish

Family Friendliness: This is basically pizza with chunks of tomatoes, instead of sauce and the cheese isn’t shredded but cubed, so I think most kids would like it if they could get pass the chunkiness.  Honestly, we didn’t share this with the kids. J

Ingredients                                                                                (Photo from tasteofhome.com)

2½ to 3 cups all-purpose flour                                        
2 pkg. (1/4 oz. each) quick-rise yeast
1 t. sugar
1 t. salt
1 c. water
¼ c. plus 1 T. olive oil, divided
1 can (14½ oz.) diced tomatoes, drained
2 garlic cloves, minced
1 t. Italian seasoning
6 oz. Brie cheese, cut into ½ in. cubes (or whatever cheese you want)

Directions: In a large bowl, combine 2 c. flour, yeast, sugar and salt.  In a small saucepan, heat the water and ¼ c. oil to 120˚ to 130˚.  (The water will make the dough pretty warm.)  Add to dry ingredients; beat just until moistened.  Stir in enough remaining flour to form a soft dough.  Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place a greased bowl, turning once to grease the top. Cover and let rise for 20 minutes.  Punch dough down.  Press into a greased 9 x13 baking pan.  Cover and let rest for 10 minutes.  In a small bowl, combine the tomatoes, garlic, Italian seasoning and remaining oil.  Spread over dough; top with cheese.  Bake at 375˚ for 25-30 minutes or until golden brown and cheese is melted.  Place pan on a wire rack to cool.     

(This recipe came from Taste of Home magazine)

Pasta with Chicken and Zucchini and Squash

This dish has a long name I know, but it’s how it was given to me and I haven’t come up with a better name.  This is a great way to use up some of that zucchini that I know is overflowing on your counter.  I hardly ever have summer squash, so I just double the amount of zucchini.  This is a lovely dish that makes quite a lot so it’s good for when you have company.   I got this recipe from a woman at church, although I can’t remember for sure which one.   Serve with a nice green salad and a crusty bread for some different textures.

Pasta with Chicken and Zucchini and Squash

Prep time: 25 minutes
Cook time: 25 minutes
Family Friendliness: I give it about 4 out of 5.  My girls love it.  The boy doesn’t like cheese so he kind of sticks his nose up at it.  But the rest of us like it.
Ingredients:
1 pkg. (16 oz.) spiral pasta (I usually use mostaccioli, use whatever you like)
2 c. whipping cream  (I have used half and half before and it was still tasty)
1 T. butter or margarine
2 c. shredded cheddar cheese
1 small onion, chopped
1 garlic clove, minced
5 T. olive or vegetable oil, divided
2 medium zucchini, julienned
2 medium yellow summer squash, julienned
1¼ t. salt, divided and to taste
1/8 t. pepper
1 lb. boneless skinless breasts, julienned
¼ t. EACH dried basil, marjoram, and savory (I have yet to find savory in the grocery store so I omit this)
¼ t. dried rosemary, crushed
1/8 t. rubbed sage
Directions: Cook pasta according to package directions.  Meanwhile, heat cream and butter in a large saucepan until butter melts.  Add cheese; cook and stir until melted.  Rinse and drain pasta; add to cheese mixture.  Cover and keep warm.  In a skillet over medium heat, sauté onion and garlic in 3 T. oil until onion is tender.  Add squash; cook until tender.  Add 1 t. of salt and pepper; remove and keep warm.  Add remaining oil to skillet; cook chicken with herbs and remaining salt until juices run clear.  Place pasta on a serving platter; top with chicken and squash.    

Rainbow Chicken

Lazlo’s Inspired Rainbow Chicken
Prep time: 15 minutes
Marinating time: 4 hours (although I’ve cheated and only done it for 2)
Cook Time: 10-15 minutes
Family Friendliness: It is a hit with all of my kids, as long as I leave the cheese off of the boy’s piece. Kids like to dip things.

In my hometown of Lincoln, Nebraska there is a restaurant called Lazlo’s. It’s a steakhouse but I never go there for the steaks. It’s not because their steaks are fabulous, it’s just I love one dish there the most and I never get anything else. Rainbow Chicken. My mouth waters for it now that I live hundreds of miles away from Lazlo’s. Every time I go to visit home I must go and get Rainbow Chicken. In an effort to curb the cravings in between visits I sort of pieced together this recipe. It’s a pretty good imitation. It’s beautiful on your plate and it’s so succulent. Serve it with French fries, or a loaded baked potato, and a steamed vegetable (I like broccoli). If you’re tempted to skip the honey mustard sauce, don’t do it. It really is what makes this so very yummy. As an added bonus you can dip your broccoli and French fries in it too.
Ingredients:
Marinade:
½ c. sugar
½ c. water
½ c. soy sauce
1/8 c. pineapple juice (I used vinegar instead last night and I couldn’t really tell the difference)
1/8 c. vegetable oil
½ t. garlic powder
½ t. ground ginger
4 boneless skinless chicken breasts
Toppings:
4 slices of Monterey Jack cheese
Shredded cheddar cheese about a ¼ of a cup
1 roma tomato, diced
1 green onion, chopped (including the greens)
Honey Mustard Sauce:
½ c. mayonnaise
2 T. mustard
1 T. sugar
1½ T. honey
In a small bowl combine all of the ingredients for marinade except chicken; reserve 2/3 c. for basting; cover and refrigerate. In a large resealable plastic bag or shallow dish, place the chicken and remaining marinade. Seal bag or cover dish making sure the chicken is coated; refrigerate for 4 hours. Drain and discard marinade. Grill chicken, covered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Grill 3-4 minutes longer on each side or until juices run clear, basting several times. Just before taking off the grill top each chicken breast with a slice of Monterey jack cheese. Remove from grill to platter and top with cheddar cheese, tomato, and green onion. For honey mustard sauce mix all ingredients in a small bowl, serve as a dipping sauce for chicken. (I found the recipe for the marinade in Taste of Home’s “Backyard Grilling Cookbook” published in 2006, it’s called Marinated Chicken Breasts and the honey mustard recipe off of Cooks.com)