Presenting my new cookbook.... Dinner for a Year!

UPDATE - My cookbook is no longer available for purchase.  I am mulling over some new ideas to help you out when cooking in your kitchen so stay tuned....


I am so excited to announce that my new cookbook Dinner for a Year 52 Easy and Delicious Recipes to Spice Up Your Family Menu Planning has been published!! After many years of gathering my dinnertime recipes in binders, cookbooks and on my blog Dinners for a Year and Beyond, I have published my cookbook to help you add a little zip and zing to your weekly dinners.

Like most home cooks, I can fall into a rut of making the same dinners day after day and week after week. I decided to shake things up a bit by adding 1 new recipe a week to my dinner menu plan. It did not take much thought with all the amazing recipes floating around the internet, in magazines, in cookbooks, and in my head. It also did not take any more time as I was going to be making dinner for my family any way so why not spice it up a little bit.

 

So how will my new cookbook Dinner for a Year help you and your family??? Well, I have done the work of choosing one new recipe to add to your menu planning each week. The recipes are not difficult. They all use ingredients you can find at your local grocery store. And they are unique and will appeal to all memebers of your family.I arranged the recipes in the cookbook by the seasons to highlight the best ingredients available throughout the year.

The recipes fit into our eating styles at different times of the year with grilling recipes for the summer months and comfort food recipes for the winter months. I added a bonus chapter with 10 of my favorite desserts because no meal is complete without a sweet ending.

Also, I will be offering personalized and signed bookplates to download into your copy of Dinner for a Year in the near future. If you would like to have your copy of my cookbook signed just email me at amy@amycaseycooks.com and I will email back your bookplate to download in your copy as soon as it is available.

General Tso's Chicken

I have a confession to make.

When a client of mine recently asked if I could make General Tso's Chicken as part of his weekly menu.   I emphatically said,

"Of course I can!"

And in my head I said,

"I have never made it before, but how hard could it be?"

I have made Asian Beef and Noodle Bowls, Sesame Chicken and Stir Fried Bok Choy, Sweet and Sour Pork with Snow Peas and Carrots, and Beef and Sugar Snap Peas, as well as dozens of other Asian inspired dishes, but never General Tso's Chicken.  That is when a small amount of panic set in and my research began.

I scoured my cookbooks, culinary magazines and endless sites on the Internet and I combined a few recipes to come up with my own version of the popular Chinese take out entree.  After giving it a test run in my home kitchen (and with thumbs up all around the dinner table), I set off to my client's kitchen on a crisp winter morning to prepare General Tso's Chicken along with Pork Tenderloin Marsala, Creamy Chicken Enchiladas, and Grilled Bison Steaks with Balsamic Reduction.  The assembling and cooking of the General Tso's Chicken went off without a hitch.  A little background prep on a recipe and a dose of confidence in the kitchen helped me create a memorable dish.

Occasionally you need to go out on a limb and try something you never had before.  Some might think that trying a new recipe is not a big deal.  But people get in a rut and cook the same dishes night after night after night.  If you have not made General Tso's Chicken before, give it a try this week.

Confidence is key.

General Tso's Chicken

serves 4

3 eggs, beaten

1/2 cup cornstarch plus 2 teaspoons, divided

1 1/2 pounds chicken tenders, cut in 1-inch chunks

2 tablespoons rice wine vinegar

3 tablespoons rice wine

3 tablespoons sugar

1/2 teaspoon ginger

3 tablespoons low sodium soy sauce

safflower or peanut oil

8 dried chili peppers

1/4 teaspoon red pepper flakes

4 cups cooked jasmine rice

In a large bowl, combine the eggs and 1/2 cup cornstarch.  Add the chicken and toss to coat.  Set aside.

To make the sauce, in a small bowl combine the 2 teaspoons cornstarch, rice wine vinegar, rice wine, sugar, ginger, and soy sauce.  Set aside.

In a large saute pan, heat about 1 inch of oil over medium high heat.  Add the chicken in batches (do not crowd the pan) and cook until just cooked through and lightly browned.  Remove from pan to paper towels.  Drain out all but about 1 tablespoon of the oil.

Over medium high heat, add chicken back to the pan and add chili peppers.  Cook for 30 seconds being careful not to burn the peppers.  Add in the sauce mixture and toss with the chicken and peppers for about 1 minute.

Sprinkle with the red pepper flakes and serve over jasmine rice.

Orange Glazed Chicken with Toasted Almonds

Orange Glazed Chicken with Toasted Almonds

In a dinner jam?  Get a little help from a breakfast staple to make your ho hum chicken breasts shine as the star of your dinner.  Orange juice is the main ingredient in the velvety sauce which coats pan sauteed chicken breasts.  Add in the crunch of toasted almonds and dinner will be ready in about 20 minutes.

Toasting almonds is an easy way to add another taste dimension to your dish.  A simple way to toast nuts is in a small pan over the stove.  Place the nuts in a pan over medium high heat and stir or shake the pan often so the nuts do not burn.  In about 5 - 6 minutes you will smell the toasty almonds that will be lightly browned and ready to enjoy.  Remove the almonds from the pan immediately as the hot pan will continue to cook the nuts and they will burn.

The inspiration for this recipe came from the Cuisine at Home Weeknight Menus cookbook which I got as a free gift when I renewed my subscription a couple years ago.  I am a cooking magazine junkie and Cuisine at Homemagazine is one of my go-to sources for quick dinner recipes for my family and my EAT! A Personal Chef Service clients.  The recipes offer impressive results with minimal effort.

By using ingredients you have in your refrigertor and pantry, dinner can be on the table in a flash.  Serving a dish that is a little out of the ordinary keeps dinner time interesting and your family will be coming back for more.


Orange Glazed Chicken with Toasted Almonds

adapted from a recipe in Cuisine at Home Weeknight Menus cookbook

serves 4

4 chicken breasts, boneless and skinless about 6 ounces each
salt
pepper
1/4 cup flour
1 tablespoon olive oil
3/4 cup orange juice
1/3 cup white wine
2 teaspoons Dijon mustard
2 tablespoons butter
4 thin orange slices, halved
3 tablespoons slivered almonds, toasted
2 tablespoons fresh parsley, finely chopped

Season chicken with salt and pepper and dredge in flour.  Heat a nonstick saute pan to medium high heat and add the olive oil.  Add the chicken and saute for 3 - 5 minutes or until golden brown and cooked through.  Remove from pan and keep warm.

In the same pan over medium high heat, add orange juice, wine and mustard.  Whisk to combine and reduce liquid by half.  Turn heat to low and whisk in the butter.  Return chicken to pan and add orange slices and heat through.  Sprinkle with almonds and parsley and serve.

Chicken Parmesan Sliders



Chicken Parmesan Slider

We are getting back to the family dinner table at our house.

After a busy few weeks surrounding Thanksgiving, Christmas and New Year's, we fell out of the habit of eating dinner together as a family.   Sure we were all together for feasting on Christmas Eve and Day (I missed our family Thanksgiving dinner with an unfortunate case of the flu), but our typical weeknight meal was replaced with work, a track meet, or grabbing a quick bite at the local diner with friends.  I would love to say that each night at 6 p.m. we gather around the table for a well rounded meal with all family members present, but that is not typically the way dinner time flows in our kitchen.  We, like any other family, have made choices to participate in these activities and sometimes our family dinner time suffers.

When we returned home from visiting family in the Midwest, I made dinner for our family on Sunday night.  My Oldest had an invitation to go out with friends but declined.  She informed her friend,

"My Mom is making dinner tonight.  I am staying home."

So at 7:30 p.m. on a unseasonably warm winter evening in northern New Jersey, we all sat around our kitchen island and enjoyed conversation and Chicken Parmesan Sliders.  Smal, thin chicken cutlets were panko and Parmesan cheese coated and pan fried to a crunchy crispiness.  Topped with a homemade marinara sauce, melted mozzarella cheese and served on mini buns, we chatted about our day's events and the upcoming week when most of the family would be going back to work and school.

For a half hour, we shut out the technology-filled world and just ate dinner.  We may make eating dinner together more than a weekly habit.

Chicken Parmesan Sliders

makes 16 sliders

for marinara sauce --
marinara sauce (either make your own with my recipe or use your favorite store brand)
1 tablespoon olive oil
1/2 cup diced onions
3 garlic cloves, chopped
1 (28 ounce) can whole plum tomatoes, crushed by hand or a potato masher
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon fennel seeds
1/4 teaspoon red pepper flakes
1 teaspoon salt

for chicken --
4 chicken breasts, boneless and skinless
2 cups panko
3 eggs, beaten
1 cup flour
1/3 cup grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper
about 1/4 cup olive oil

1 cup shredded mozzarella cheese
16 mini buns

Preheat oven to 450 degrees.

To make marinara sauce --

In a medium sized saucepan over medium high heat add oil, onions and garlic.  Saute, stirring occasionally until translucent, about 6 - 8 minutes.  Add tomatoes, basil, oregano, thyme, fennel seeds, red pepper flakes, and salt.  Stir to combine and continue cooking over low heat for 15 minutes.  Season to taste.  Keep warm.

To make chicken --

Place chicken on a cutting board and slice lengthwise into 2 thin cutlets.  Slice each cutlet into 2 smaller pieces.

Place a cooling rack over a baking sheet and set aside.

In three separate shallow dishes place (1) panko, (2) eggs, and (3) flour, Parmesan cheese, basil, oregano, and a 1/2 teaspoon salt and 1/4 teaspoon pepper.  In a large saute pan over medium high heat, add the olive oil.  Dredge the chicken pieces first in the flour mixture then the eggs and finally the panko.  Pan fry the chicken for about 2 - 3 minutes per side or until lightly browned and the chicken is cooked through.  Remove to cooling rack and sprinkle lightly with salt.  Continue frying chicken in batches until all have been cooked.

To assemble the sliders, leave chicken on the baking rack on top of the baking sheet and top each piece with about 2 tablespoons each of the marinara sauce and mozzarella cheese.  Bake in oven until cheese is melted; about 3 - 5 minutes.  Remove chicken from oven and place in buns.  Serve.

**Note - to make Chicken Parmesan Sliders ahead of time --  Prepare the chicken and marinara sauce, cool and package for the refrigerator until dinner time.  Reheat the chicken topped with the marinara sauce and cheese in a 400 degree oven for about 10 minutes before serving on buns.

Chicken with Mushrooms and Spinach Casserole



Chicken with Mushrooms and Spinach Casserole

It was time to make dinner - again! - and I was on the hunt for something quick, easy and would use the cooked shredded chicken I had in the refrigerator.  Lo and behold, a recipe just happened to appear in my inbox that I tinkered with to become Chicken with Mushrooms and Spinach Casserole.

I subscribe to many recipe newsletters, and my inbox is typically sprinkled with recipes for breakfast casseroles, easy and healthy dinners, and the Top Ten side dishes of all time.  As I was clicking through my emails and trying to come up with something for dinner, a recipe caught my eye.  It was included in an email from Everyday Food and with a few changes, it was a welcome addition to our dinner table.

No Thank You Boy was his typical "no thank you" self.  He said it tasted like chicken soup without the soup.  He also commented that he doesn't like spinach or mushrooms, but he does like chicken.

"This would be my favorite without the vegetables," he added.

My Middle One liked dinner but was not a fan of the spinach.

"Spinach is kinda leafy and stringy when cooked.  I don't think it has much flavor.  But the chicken and mushrooms are really, really good.  And the crunchy bread on top is especially good.

I, unlike my dinner companions, loved the whole casserole.  It used ingredients I had on hand.  It was ready to eat in about 30 minutes.  It included the 4 major food groups.  And there was even some left for me to enjoy for lunch today.  I think that is a win-win all around.

Double the recipe.  You won't be sorry.

Chicken with Mushrooms and Spinach Casserole

adapted from this recipe 

serves 4

2 cups torn bread
2 tablespoons olive oil, divided
coarse salt and ground pepper
1 tablespoon butter
1 (10 ounce) package mushrooms, sliced
1 medium yellow onion, chopped
3 garlic clove, chopped
2 cups packed baby spinach
2 tablespoons white wine
2 tablespoons all-purpose flour
1 cup milk (I used 2%)
2 cup shredded cooked chicken
pinch of nutmeg

Preheat oven to 450 degrees.

In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside.

In a large saute pan, heat 1 tablespoon oil and the butter over medium-high. Add mushrooms, onion, and garlic and saute for 6 - 8 minutes.  Season with salt and pepper.  Add the spinach and cook, stirring, until wilted, 2 minutes. Add the wine and cook for 2 minutes.  Stir in the flour and cook for an additional minute until it is incorporated.  Stir in the milk and stir to combine.  Cook for 2 - 3 minutes or until the sauce thickens slightly.  Stir in the chicken, add the nutmeg, and season with salt and pepper.

Transfer to a 2-quart baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.

Fire Roasted Salsa Chicken and Fritos

Fire Roasted Salsa Chicken with Fritos

Every couple months, I stop by Restaurant Depot which is like a Costco for restaurant owners.  It is a huge warehouse of a place where shoppers push around rolling lumber carts instead of shopping carts because the 10 pound slabs of meat, 15 heads of lettuce, and countless 6 pound cans of crushed tomatoes would never fit in a regular cart.  I usually  pick up to-go type packaging for the meals I prepare for my EAT! clients along with a few other things that I really don't need, but are fun to buy.  Recent purchases have included 200 mini paper umbrellas like the ones put in tropical drinks, 50 bakery boxes so I can hand out my baked goods in style, a dozen individual cereal cups similar to the those in cafeterias, and 48 slider rolls just in case I am in the mood to make 48 sliders.

On my latest trip to this restaurant supply store mecca, my impulse purchase was the 50-count package of snack sized chips.  The box was loaded with Lay's Potato Chips, Sun Chips, Cheetos, Doritos, and Fritos.  After sending numerous bags to school in lunches, having a late night snack of Cheetos with a glass of red wine, and moving the huge box around my house as it is too large to store in my pantry, I decided it was time to use up those chips in a new recipe.  And with that, Fire Roasted Salsa Chicken with Fritos was created.

I had seen recipes for "Walking Tacos" where small bags of Fritos are crushed and filled with seasoned ground beef and topped with sour cream, shredded cheese and chopped tomatoes.  These portable treats are popular at many football concession stands and tailgates.  Always looking to change traditional recipes up just a bit, I tweaked the recipe and subbed grilled chicken in the recipe and served it for dinner on a busy night at our house.

I am happy to report that the meal was a success.  No Thank You Boy took one look at my latest dinner creation and proclaimed that it looked like something from a food truck.

"Very clever," he said.

As he has been a frequent watcher of The Great Food Truck Race on The Food Network, I took that as a compliment.  And he proceeded to eat Fire Roasted Salsa Chicken with Fritos 3 nights in a row and was disappointed when it was all gone when he requested for a fourth night.  He was especially fond of the easy clean up involved on his part.

Fire Roasted Salsa Chicken with Fritos is a fun dinner or would be great to serve at your next football viewing filled afternoon.  With the chicken and toppings prepared in advance, a quick reheat is all that is needed to assemble this Mexican inspired meal.

Fire Roasted Salsa Chicken with Fritos

Serves 8

2 teaspoons cumin
2 teaspoons smoked paprika
2 teaspoons chili powder
1 teaspoon salt
olive oil
1 lime, cut in half
4 chicken breasts sliced lengthwise into thin cutlets

1 1/2 cups chopped onions
4 cloves of chopped garlic
2 cans Hunt's fire roasted diced tomatoes
1 tablespoon tomato paste
1 1/2 teaspoons cumin
2 tablespoons hot sauce
1 cup corn

for serving -
8 snack sized bags of Fritos Corn Chips
sour cream
shredded cheddar cheese
chopped fresh cilantro

Preheat grill pan to medium high heat.  In a small bowl, combine the the 2 teaspoons each of cumin, smoked paprika, and chili powder along with the salt.  Rub chicken with olive oil, squeeze lime juice over it and then rub with the spice mixture.  Grill the chicken for about 3 - 4 minutes per side or until just cooked through.  Remove from grill and shred into bite-sized pieces.  Set aside.

In a large saute pan over medium high heat, add about 1 tablespoon of olive oil, onions and garlic.  Saute for 8 - 10 minutes or until the onions are softened and beginning to lightly brown.  Add the diced tomatoes, tomato paste, cumin, and hot sauce.  Stir to combine and continue cooking for 4 - 5 minutes until the mixture is slightly thickened.  Stir in the shredded chicken and corn and heat through.

To serve, cut each snack sized Frito bag open like a book.  Top chips with a generous amount of the salsa chicken, a dollop of sour cream, and some of the shredded cheese.  Sprinkle with cilantro.  Dig in!

Buffalo Chicken Nachos

Buffalo Chicken Nachos

A Sunday afternoon in the Fall is No Thank You Boy's favorite time of the year.  Football games continue one right after another from early afternoon all the way into the late evening.  And an integral part of watching football games for him is the eating of football food.

Nachos are on every sports restaurant/bar menu with the usual ingredients of tortilla chips, seasoned ground beef, beans, cheddar cheese, tomatoes, lettuce, sour cream, salsa and guacamole.  This version of the pseudo-Mexican snack is good enough on its own, but I decided to change up a few ingredients to suit No Thank You Boy's spicy taste buds and affinity for chicken.  Buffalo Chicken Nachos combine shredded chicken with Frank's Hot Sauce and cheddar and blue cheeses on top of blue and white corn tortilla chips.  After a few minutes in a hot oven, the nachos are topped with celery, tomatoes, and scallions.

It is only 2 days until Sunday.  Make sure you have the ingredients to make Buffalo Chicken Nachos and sit back and cheer on your favorite football team.

Buffalo Chicken Nachos

a large bag of tortilla chips - corn or blue corn or a combo of both
3 cups cooked and shredded chicken
5 tablespoons hot sauce, or more to taste
3 cups shredded sharp cheddar cheese
1 cup crumbled blue cheese
6 scallions, chopped
3 celery ribs, small dice
1 medium tomato, small dice
sour cream for serving
salsa for serving

Preheat oven to 425 degrees.  Line an 18 x 10 inch baking sheet with parchment paper.  This is not necessary but makes clean up much easier.  :)

Place a layer of tortilla chips in the baking sheet overlapping some of the chips.  Make sure the pan is full of chips.

In a bowl, combine the chicken and hot sauce.  Spread the chicken evenly over the chips and sprinkle with the cheddar cheese and blue cheese.  Bake for 6 - 8 minutes or until the cheese is melted.

Remove baking sheet from oven and sprinkle the scallions, celery and tomato evenly over the melted cheese.

Serve with sour cream and salsa.

Sweet Onion Chicken Teriyaki Sandwich

Sweet Onion Chicken Teriyaki Sandwich

A new Subway opened in our town about 4 months ago. What a hoopla surrounded the shiny, new dining option as there is only one (a Burger King) fast food joint in our community. My kids love a good Subway sandwich just as much as the next teenager and, No Thank You Boy favors the sweet onion chicken teriyaki sandwich. What is not to love about a footlong squishy white roll loaded with teriyaki sauced chicken, lettuce, tomato, and onions all slathered in a sweet onion sauce?

I like a good fast food meal, albeit infrequently, just as much as the next person. Just last week I had my bi-annual Big Mac Value Meal. Being that I like to recreate many meals I have tried at restaurants, (example #1 - The Mini Mac), it was time I made Subway's Sweet Onion Chicken Teriyaki sandwich.

I Googled, Yahooed, and Binged my way around the World Wide Web as I searched for the recipe that would recreate Subway's famous sandwich.  With bits and pieces from the recipes I found through my search, I struck upon the rendition that I thought would recreate the sandwich the best.  My recipe included grilling the chicken which was marinaded in a homemade teriyaki sauce and serving it on long soft white rolls with a quick-to-make sweet onion sauce, shredded lettuce, and sliced tomatoes and onions, was deemed a success by No Thank You Boy and My Middle One.

"It is good.  Really good.  Even better than the chicken teriyaki sandwich at Subway.  The sauce is not as sticky sweet.  I like this one even more than the one at Subway."

--No Thank You Boy, August 10, 2011

Success!  I prepped the sandwich ingredients in the late afternoon so when dinner time rolled around, all I had to do was reheat the chicken (just like they do at Subway) and assemble the sandwiches.  And with all the ingredients packaged up for the refrigerator, the kids could make their own sandwiches the next day for lunch while I was at work.  Yea!

Sweet Onion Chicken Teriyaki Sandwich

serves 4

1 pound boneless chicken breast, cut in thin strips

teriyaki marinade --
1/4 cup soy sauce
1/2 cup pineapple juice
1 teaspoon dried minced onions
1/4 cup brown sugar
1 tablespoon rice wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon pepper

sweet onion sauce --
1/2 cup light corn syrup
1 tablespoon dried minced onions
1 tablespoon red wine vinegar
1 tablespoon white vinegar
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
1/8 teaspoon poppy seeds
1/8 teaspoon salt
pinch of pepper

4 sub rolls
shredded lettuce
sliced tomatoes
sliced onions
sliced cucumbers

In a large resealable bag, place the teriyaki marinade ingredients and the chicken.  Let chicken marinate for about 1 hour.

Meanwhile, in a small sauce pan over medium high heat, combine the sweet onion sauce ingredients.  Bring to a boil while stirring to combine.  Add 2 tablespoons of water and stir.  Set aside.

Heat a grill or grill pan to medium high heat.  Remove the chicken from the marinade and grill for 2 - 3 minutes per side or until cook through.

To serve, slice rolls and top with chicken and desired toppings.  Drizzle with the sweet onion sauce and enjoy!

A Leaner Chicken Parmesan

A Leaner Chicken Parmesan

Who doesn't love a good Chicken Parmesan?  Tender chicken cutlets are coated with a crispy breading and covered in a tomatoey marinara and ooey gooey cheesy goodness.  These days, many people are looking for healthier versions of their favorite dishes without losing any of the flavor that they love.  Have your Chicken Parm shed the breading and viola --  A Leaner Chicken Parmesan.

After making A Leaner Chicken Parmesan for my personal chef client today, I decided that it would be a dinner my family would enjoy.  And for the first time in about a month, our whole family was home at dinner time.  Besides the slap fight between My Middle One and No Thank You Boy, it was relatively calm around our kitchen island as we ate and discussed our day's events (My Oldest going to Zumba, No Thank You Boy's aching hamstrings from his first day of cross country practice, and My Middle One's major accomplishment of painting her nails purple).  After having first and seconds of the chicken parm, the kids begrudgingly cleared the dishes, emptied the trash and loaded the dishwasher, I packaged up the few extra pieces of chicken so there will be leftovers for the kids to reheat on the days I am working.

I have to say this recipe will be in our dinner rotation on a frequent basis.  And I don't think I will hear too many complaints.

A Leaner Chicken Parmesan

serves 4

adapted from this recipe

Grilled herb chicken breasts are covered in a simple marinara sauce and topped with fresh mozzarella and Parmesan cheese.  The final step of melting the cheese can be done on your outdoor grill so you will not need to heat up your oven on a warm summer day.

4 tablespoons olive oil, divided
1/2 cup chopped onion
2 chopped garlic cloves
salt and pepper
1 (28-ounce) can whole Italian plum tomatoes
6 large fresh basil leaves
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 tablespoons chopped fresh Italian parsley
8 (3 ounce each) thin chicken cutlets
8 slices fresh mozzarella
1/2 cup grated Parmesan cheese
1/2 lb angel hair pasta, cooked, drained and kept warm (skip to make gluten free)

Preheat oven to 450 degrees.

In a small saucepan over medium heat, add 2 tablespoons olive oil, onion, garlic, and a pinch of salt and pepper.  Saute for 6 - 8 minutes until the onions are translucent.  Add the tomatoes, crushing first in your hand and the basil leaves.  Stir to combine and simmer for 15 minutes.

Meanwhile, heat a grill or grill pan to medium high heat.  In a small bowl, add the remaining 2 tablespoons olive oil, rosemary, thyme and parsley.  Season the chicken with salt and pepper and brush both sides with the herb oil.  Grill for 2 - 3 minutes per side or until just cooked through.  Remove to a rimmed baking sheet. 

Spoon some of the marinara sauce over each cutlet and top with a mozzarella slice and a sprinkle of Parmesan cheese.  Bake in oven until the cheese melts.  Alternately, return chicken to the grill and cover.  Remove after a minute or 2 when the cheese has melted.  Serve on top of the pasta with the extra marinara sauce.

Note -- this dish can be made ahead until the step right before the chicken is put in the oven.  Cool the marinara and cheese topped chicken and package for the refrigerator.  When ready to serve, heat in oven for 10 - 15 minutes until cheese is melted and the chicken is heated through.

Mediterranean Grilled Chicken Salad with Feta

Mediterranean Grilled Chicken Salad with Feta

Every once in a while I hit upon a recipe that is amazing.  Most of my recipes come about by trial and error and Mediterranean Grilled Chicken Salad with Feta is one such recipe.  It is a combination of two recipes with a few extra ingredients thrown in.

Clients hire me as a personal chef for many reasons such as special diets, a fear/dislike of grocery shopping and cooking, and busy work and personal schedules and they would like to eat healthy, home cooked meals and not drive thru or restaurant food.  The main advantage of having EAT! in your kitchen for a few hours is that you get fresh, home made meals, snacks, salads, and whatever else you would like that are personalized to your tastes.  There is no set menu like at a restaurant so your dining options are limitless.

I cook for today's EAT! client on a weekly basis.  A typical menu includes a variety of entrees and sides for dinners for the week, ingredients for making sandwiches for daily lunches and a salad of some sort.  This week my client will be enjoying my latest creation of Mediterranean Grilled Chicken Salad with Feta.  Grilled chicken is tossed with a chimichurri dressing along with kirby cucumbers, cherry tomatoes, scallions, chickpeas, fresh dill and feta cheese.  The salad will stay fresh for a few days in the refrigerator.

Toss up a batch of Mediterranean Grilled Chicken Salad with Feta and be your own personal chef.  Unless you want EAT! to do it for you  ;) 

Mediterranean Grilled Chicken Salad with Feta

serves 4

for chimichurri dressing -
1 cup fresh flat leaf parsley
1/2 cup fresh cilantro leaves
1/4 cup fresh oregano leaves
3 tablespoons red wine vinegar
3 garlic cloves
1/2 jalapeno
salt and pepper
1/4 cup olive oil

for the salad --
olive oil
1 1/2 pounds chicken tenders, cut in bite-sized chunks
1/4 cup chopped fresh dill
1 (10 ounce) can chickpeas, drained and rinsed
1 kirby cucumber, seeded and chopped
4 scallions, sliced
1 cup cherry tomatoes
1/2 cup crumbled feta cheese
1/4 lemon

In a food processor, combine the parsley, cilantro, oregano, vinegar, garlic, jalapeno, 1/2 teaspoon salt, 1/4 teaspoon pepper.  Pulse to combine.  Drizzle in olive oil and process until dressing is slightly creamy but still coarse.  Transfer to a bowl and set aside.  ** Note -- This recipe makes more dressing than needed for the salad.  Store remaining dressing in a covered dish in the refrigerator for about a week.  Serve it on grilled steak, chicken, fish, or pork chops.

Heat a grill pan to medium high heat.  Add a small drizzle of olive oil and the chicken.  Cook for 5 - 8 minutes, stirring occasionally, until chicken is cooked through.  Transfer to a large bowl.  Toss with about 3 - 4 tablespoons of the dressing.  Add fresh dill, chickpeas, cucumber, scallions, tomatoes, and feta cheese.  Squeeze lemon over salad and toss to combine.  Add more dressing if you would like.  The salad can be served immediately or chilled.

Chicken with Asiago, Prosciutto and Fresh Sage

Chicken with Asiago, Prosciutto and Fresh Sage

Summertime is for grilling.  But it is also handy to have a quick and delicious dinner recipe that has a minimal amount of prep and cooking time.  With Chicken with Asiago, Prosciutto and Fresh Sage, you will be in the kitchen for less than 20 minutes with plenty of time to enjoy dining al fresco.

Thin chicken cutlets are sauteed to a golden brown and then topped with asiago cheese and salty prosciutto.  A few minutes in the oven adds a slight crisp to the Italian dry-cured ham and melts the cheese.  A simple pan sauce of white wine, fresh sage and lemon completes the entree.  Pair it will roasted red potatoes and a green salad topped with a balsamic vinaigrette and dinner is served.

Spend more time enjoying dinner and less time cooking.

Chicken with Asiago, Prosciutto and Sage


serves 4 - 6

adapted from this recipe

6 small skinless boneless chicken breast halves, pounded to 1/4-inch thickness
flour (leave off to make gluten free)
salt and pepper
3 tablespoons butter, divided
1 tablespoon olive oil
1/2 cup asiago cheese
6 thin prosciutto slices
2/3 cup dry white wine
2 teaspoons minced fresh sage
squeeze of fresh lemon juice
whole sage leaves (for garnish)

Preheat oven to 375 degrees.

Sprinkle chicken breasts with salt and pepper. coat both sides with flour, shaking off excess. Melt 1 tablespoon of butter and the olive oil in large saute pan over medium-high heat. Add chicken breasts and saute until brown, turning once about 5 minutes. Transfer chicken to rimmed baking sheet; reserve the saute pan. Sprinkle 2 tablespoons cheese over each chicken breast. Top each with a prosciutto slice and a little bit more of the cheese. Bake until prosciutto gets slightly crisp and the cheese melts, about 5 minutes.

Meanwhile, add wine, minced sage, and 2 tablespoons butter to skillet. Boil until sauce is reduced to by half, scraping up browned bits, about 4 minutes.  Add a squeeze of lemon juice. 

Transfer chicken breasts to platter. Top each with sage leaf, drizzle pan sauce over, and serve.

Note - this entree can be made ahead of time.  Prepare the recipe to just before putting the chicken in the oven.  Cool prosciutto and asiago topped chicken.  Then store in refrigerator.  Cook in oven according to recipe and add about 5 minutes to the cooking time to make sure chicken is heated through.

Lite Pasta Alfredo with Chicken, Kielbasa and Broccoli



Lite Pasta Alfredo with Chicken, Kielbasa and Broccoli

Sometimes I stumble upon a dish that is so easy to prepare and loaded with flavors that I make it for all my EAT! clients in one week as well as for my family.  Lite Pasta Alfredo with Chicken, Kielbasa and Broccoli was the Dish du Jour last week and it will be showing up on our family dinner table very soon.

My Oldest loves pasta alfredo with chicken.  She requests it frequently for dinner and orders the cheesy entree when it appears on a restaurant menu when we are dining out.  Since it is a dish that is typically very high in calories and loaded with cheese and butter, I do not make it as often as she would like.  I have been searching and testing different versions of her favorite dish as I tried to hit upon the creamy, cheesy flavor without all the fat and calories.

Lo and behold!  I have found just such a recipe.  A multitude of flavors abound in this one dish entree loaded with chicken, smoky kielbasa, sauteed onions, mushrooms, and red peppers and just barely cooked broccoli.  Tossed with bowtie pasta and a just enough Parmesan sauce to hold everything together, this dinner will be a hit every time you serve it.

Lite Pasta Alfredo with Chicken, Kielbasa and Broccoli

serves 4

2 cups bowtie pasta
1/2 cup low-fat evaporated milk
1/4 cup Parmesan cheese, shredded
1 egg yolk
4 teaspoons olive oil, divided
3/4 pound chicken tenderloins, cut in small chunks
2 cups sliced mushrooms
1/2 cup diced onion
1  cup diced red pepper
2 chopped garlic cloves
1/2 pound kielbasa, sliced in half moons
2 tablespoons white wine
2 cups broccoli florets, blanched
salt and pepper
extra Parmesan cheese for serving
thinly sliced scallions for serving

In a large pot of boiling water, cook the pasta according to the package directions.  Drain and set aside.

In a small bowl, whisk together evaporated milk, cheese, and egg yolk.  Set aside.

In a saute pan over medium high, add 2 teaspoons of olive oil and saute the chicken until cooked through and lightly browned, about 4 - 5 minutes.  Remove from pan.

In the same saute pan over medium high heat, add the remaining olive oil, mushrooms, onion, red pepper, and garlic.  Saute for 3 - 4 minutes.  Add the kielbasa and continue to saute for an additional 3 - 4 minutes.  Add the wine and cook until it almost evaporates.  Add the evaporated milk mixture and stir until it begins to thicken.  Add bowtie pasta, chicken, and broccoli and toss gently to coat.  Season with salt and pepper and serve with extra Parmesan cheese and scallions sprinkled on top.

Chicken Rollatini with Spinach and Italian Cheeses

Chicken Rollatini with Spinach and Italian Cheeses

An impressive dinner that is oh so easy to prepare.  The prep for Chicken Rollatini with Spinach and Italian Cheeses takes about 20 minutes.  And in the time it takes to bake in the oven, you can toss a salad and slice a loaf of bread to go along with this family-pleasing entree.

BTW - These tasty chicken bundles reheat beautifully so make a few extras to have on hand for the hectic and hurried dinner times around your house.

Chicken Rollatini with Spinach and Italian Cheeses

inspiration for this recipe came from here
serves 4

olive oil spray
1/2 cup mozzarella cheese, shredded, divided
5 ounces (1/2 of a 10 ounce package) frozen chopped spinach, thawed and squeezed dry of liquid
1/3 cup ricotta cheese
4 chicken breasts, boneless and skinless, pounded to 1/4 inch thickness
salt and pepper
1 cup seasoned panko bread crumbs
1/4 cup Parmesan cheese, grated
2 eggs, beaten
1 1/2 cups of your favorite marinara sauce, heated

Preheat oven oven to 450 degrees. Lightly coat a baking dish with olive oil spray. Set aside.

In a small bowl, combine 1/3 cup of the mozzarella cheese, spinach, and ricotta cheese. Set aside.

Lay chicken flat on a work surface and sprinkle with salt and pepper. Spread about 3 - 4 tablespoons of the spinach mixture on the chicken and roll up starting at the narrow end. Repeat with remaining chicken.

Place panko and Parmesan cheese in a shallow dish and eggs in another shallow dish. Dip the chicken rolls in the egg and then the panko and place seam side down in the baking dish. Lightly spray chicken with olive oil.

Bake for 20 - 25 minutes or until chicken is just cooked through and the filling is hot and bubbly.

To serve, place about 1/4 cup of the marinara sauce on a plate and top with the baked chicken. Sprinkle with remaining mozzarella cheese. Serve with additional marinara sauce.

Stir Fry Chicken Kebabs with Teriyaki Dipping Sauce

Stir Fry Chicken Kebabs with Teriyaki Dipping Sauce

Who does not love dinner on a stick?  Look at how tasty the kebabs in the photo look.  It's supper on a skewer.  And Stir Fry Chicken Kebabs with Teriyaki Dipping Sauce combines a meal on a skewer with a popular and always favorite cuisine - Asian.

Without further adieu.......Stir Fry Chicken Kebabs with Teriyaki Dipping Sauce.

Stir Fry Chicken Kebabs with Teriyaki Dipping Sauce

makes 16 skewers, serves 6 - 8

Get a jump on making this recipe early in the day.  Marinate the chicken, cut up the vegetables, and make the teriyaki sauce in the morning.  At dinner time, skewer and grill chicken and vegetables.  Serve with basmati rice to complete the meal.

3 pounds of chicken tenders cut in 1-inch cubes

marinade --
juice on 1 lemon
1/4 cup soy sauce
1 tablespoon ginger root, chopped
2 garlic cloves, chopped

teriyaki glaze and dipping sauce --
1 cup water
1/4 cup soy sauce
1/2 teaspoon ginger powder
1/4 teaspoon garlic powder
1 tablespoon honey
1 tablespoon brown sugar
1/4 cup water
2 teaspoons cornstarch

1 green pepper cut in 1 inch pieces
1 yellow pepper, cut in 1 inch pieces
1 red onion, cut in 1 inch pieces

In a large resealable bag, add the chicken and marinade ingredients.  Seal and squish the bag to combine the mariande with the chicken.  Let marinate for an hour at room temperature or up to 6 hours in the refrigerator.

In a small saucepan over medium high heat, combine the 1 cup water, soy sauce, ginger and garlic powders, honey, and brown sugar.  Bring to a boil and cook for 2 - 3 minutes.  In a separate small bowl, combine the 1/4 cup water and cornstarch.  Add the cornstarch mixture to the saucepan and continue to cook for 3 - 5 minutes or until slightly thickened.  Remove from heat and set aside.

Heat grill or grill pan to medium high.  Remove chicken from marinade (discard marinade) and skewer alternately with the peppers and onions.  Grill for about 3 - 5 minutes per side basting with 1/2 of the teriyaki glaze during the final minutes of cooking.  The chicken should be just cooked through and the vegetables slightly charred.  Remove the skewers from the grill and serve with the remaining teriyaki dipping sauce.

Chicken Souvlaki Pitas

Chicken Souvlaki Pitas

If - and that is a capital I capital F if - I am really organized in the morning, my dinner prep starts before I leave for work to cook for another family.  But if the stars and moons align during my morning routine, I can chop a few vegetables, slice some chicken breasts or mix up a marinade to make dinner time a little less hurried.

Chicken Souvlaki Pitas were on my menu for Monday night's dinner.  Lemon and oregano marinated chicken was grilled and tucked into pitas along with chopped lettuce, tomatoes, and cucumbers and drizzled with a Greek yogurt dressing.  I managed to mix up the marinade in the morning so the chicken could benefit from a long soak.  Even if your chicken marinates for as little as 30 minutes just before grilling, it will still have have loads of flavor.

This is one of those meals that can be tailored to the quirky flavor preferences of your family.  Your "No Thank You Boy" can eat just the chicken.  The starving softball player will eat two loaded pitas with all that is offered.  And The Husband that is working late will have a dinner that tastes like it was just made after a quick reheat of the grilled lemon chicken in the microwave.

And if you can manage to grill up a couple extra chicken breasts and chop some additional vegetables, you will have tomorrow's lunch waiting in the refrigerator in the morning.  It will be a lunch your co-workers will envy.


Chicken Souvlaki Pitas

adapted from this recipe in the March 2011 issue of  Cooking Light magazine

makes 8 half pita sandwiches

1 (6 ounce) container plain Greek yogurt
1/4 cup shredded cucumber
1/4 cup lemon juice, divided
1/4 teaspoon garlic salt
1/4 cup olive oil
1 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds chicken breasts, boneless and skinless and sliced into thin fillets
4 (6-inch) pitas, cut in half
shredded lettuce
chopped cherry tomatoes
thinly sliced cucumber
thinly sliced red onion

In a small bowl, combine the yogurt, cucumber, 1 tablespoon lemon juice, and garlic salt.  Set aside.

In a large resealable bag, combine the remaining lemon juice, olive oil, oregano, salt, and pepper.  Add the chicken and seal bag.  Make sure the marinade covers all the chicken.  Marinate the chicken in the refrigerator for 30 minutes up to overnight.

Heat a grill pan to medium high heat.  Remove the chicken from the marinade and grill for about 2 minutes per side or until the chicken is just cooked through.  Remove chicken to a plate and cover with foil.

To serve, open one of the pita halves and fill with some of the lettuce, tomatoes, cucumbers, and red onions.  Slice the chicken in thin pieces and add some to the pita.  Drizzle with the cucumber sauce and serve.  Fill the remaining pitas in the same manner.

Chicken and Herb Stuffing Bake



Chicken and Stuffing Bake

 I love a good casserole.

A one-dish meal that is soul-satisfying and stick-to-your-ribs.

Even though there have been glimpses of Spring, Winter is not quite ready to let go of its grip on northern New Jersey.  With temperatures still dipping into the 30s at night and on some days, Chicken and Herb Stuffing Bake is a comforting dinner at the end of a long day.

Thumbs up from The Husband, My Oldest and Middle One.  They are suckers for a gravy-filled dish reminiscent of Thanksgiving dinner.  No Thank You Boy could do without the gravy and stuffing (2/3 of the dish).  With a side of steamed green beans, (a vegetable on No Thank You Boy's approved list and one he will eat more than his typical "no thank you" bite) dinner is complete.

Hopefully the weather will be warming up and the daffodils will be poking their heads out.  Then casseroles will be a distant memory until next Fall.  Until then, Chicken and Herb Stuffing Bake will be a welcome dinner at our kitchen table.

Chicken and Herb Stuffing Bake

serves 4 generously

4 tablespoons butter
2 cups crimini or button mushrooms, sliced
2 garlic cloves, chopped
1/2 medium onion, chopped
2 tablespoons flour
2 cups milk
1 cup water
2 chicken bouillon cubes
1/2 teaspoon sage
salt and pepper to taste
4 chicken breasts, boneless, skinless
1/2 package (14 ounces) herb stuffing cubes

Preheat oven to 350 degrees.

In a large saute pan over medium high heat, melt butter and add the mushrooms, garlic and onion.  Saute for 8 - 10 minutes or until the mushrooms are softened and the onions are just beginning to brown.  Stir in the flour and cook for a minute or so.  Slowly pour in the milk and water and add the bouillon cubes and sage.  Continue stirring so the sauce does not have any lumps and the bouillon cubes dissolve.  Cook the sauce for 4 - 5 minutes or until slightly thickened.  Season to taste with salt and pepper.

In a 2 quart baking dish, place the chicken breasts and pour the sauce over.  Top with the stuffing cubes and press down gently.  Bake for 50 - 60 minutes or until the chicken has an internal temperature of about 165 degrees.  Remove from oven and let sit for 5 minutes before serving.

Southwestern Chicken Lettuce Wraps with Chipolte Rice

Having a personal chef allows my clients pick and choose what meals they would like me to prepare for them.  Unlike a restaurant menu which has a set list of entrees, my menu is limitless and always changing.  One of my weekly clients enjoys the variety of entrees I have prepared for him.  Since I began cooking for him over 4 months ago, I have yet to repeat a single entree.  He enjoys opening his refrigerator and being pleasantly surprised at what he has in store for dinner for the week.

While I was recently cooking for him, he was reading over the menu that I had planned for the upcoming week.

"Oh.  Finally a repeat," he commented sounding a little disappointed.

Ugh!!!!!  No!!!!  My mind began to race as I was deciding on what I was going to make with the ingredients I had on hand.  I channeled my best impersonation of an Iron Chef and viola!  Barbecued Asian Chicken Lettuce Wraps were changed to Southwestern Chicken Lettuce Wraps with Chipolte Rice with spices in my chef kit and the remaining ingredients from other recipes I was preparing that day.

Near tragedy averted.  And Southwestern Chicken Lettuce Wraps will be on my menu for other clients as well as for dinner for my family too.

If having a personal chef is not for you, Dinners for a Year and Beyond is a tremendous source for dinner recipe ideas.  The recipes that appear in the blog are the same ones I make for my clients and family.  If you are searching for easy recipes to make that are a little unique, Dinners for a Year and Beyond is the place to look for dinner ideas.  Take a peak at some of the recipes.  Give a few a try.  And let me know how you like them.

Southwestern Chicken Lettuce Wraps

serves 4

1 cup jasmine rice

1 1/2 cups low sodium chicken stock

1/8 teaspoon chipolte powder

olive oil

1 pound chicken breast, boneless and skinless and cut in small pieces

1 small onion, small dice

1 red pepper, small dice

2 garlic cloves, minced

1 teaspoon cumin

1/8 teaspoon chipolte powder

1/3 cup tomato sauce

salt

hot sauce to taste

1/4 cup fresh cilantro, chopped

lime

12 Romaine or bibb lettuce leaves

In a medium sized pot over high heat, add rice, chicken stock, and chipolte powder.  Bring to a boil and then turn down heat and simmer for 15 minutes.  Turn off heat and keep warm until serving.

Heat a large saute pan to medium high heat.  Add about 2 teaspoons of olive oil to the hot pan and add the chicken.  Cook the chicken for about 3 - 4 minutes, stirring occasionally.  Add the onion, red pepper, garlic, cumin and chipolte powder and cook for an additional 3 - 4 minutes.  Stir in the tomato sauce and cook for a minute or until heated through.  Season to taste with salt and hot sauce.  Stir in cilantro and a squeeze of lime juice.  Serve in lettuce leaves with Chipolte Rice.

Chicken with Shiitake Marsala

At least once a day I discuss what I am making for dinner with family, friends or even strangers at the grocery store. While chatting on the phone with a friend a couple days ago, I mentioned that I was making Chicken with Shiitake Marsala for dinner that evening.

"I am just making baked chicken,"  she commented.  "Your dinner sounds too fancy and complicated to make for my family."

"Poppycock," I replied.  (I really didn't say poppycock.  I just like saying poppycock.)  But I did explain to her that making something a little different for dinner was not difficult at all.

Most dinner entrees I prepare (and have posted on my blog) actually can be prepared in about a half hour.  And my dinner making time is usually not a continuous chunk of time as I am also doing laundry, picking someone up from somewhere, and getting ready for the next day's personal chef client all at the same time.  It is not rocket science to prepare a good dinner.  It just takes a little planning to make dinner interesting.

Here is how I get dinner on the table during the week with have a minimum amount of thought and stress on my part.

On Sunday afternoon, I chose 3 entrees to make during the week.  With leftovers and nightly activities, about 3 dinners is a good number for me to prepare between Monday and Friday.  I hit the grocery store with my list and buy everything that will be needed for the meals.  That way, I won't have to run to the store at 5 p.m. with the other harried dinner-makers to pick up a pound of ground beef or a package of mushrooms.

When it comes time to make dinner each night, I tape my recipe to the kitchen cabinet so I can refer to it and note any changes I have made along the way.

Chicken with Shiitake Marsala is a one pan dinner that was a snap to prepare. Don't let the fancy, restaurant-sounding name scare you from making this tender chicken entree with a Marsala sauce loaded with shiitake and crimini mushrooms. All the ingredients are readily available at your local grocery store so picking up the ingredients is a one-stop shop.

Our family enjoyed the Chicken with Shiitake Marsala along with steamed broccoli and cranberry brown rice (1 and 1/4 cups brown rice simmered for 45 minutes in 2 and 1/2 cups chicken stock and tossed with 1/2 cup dried cranberries the last 5 minutes of cooking) that was served along side.

 The most glowing review came from My Oldest.

"Dinner was just bursting with flavors.  From the sweet of the cranberries mixed with the brown rice to the garlic and mushrooms in the sauce on the chicken, it all went together well.  And it was so colorful too."

Sounds like a restaurant review.  Or maybe just an extremely hungry teenager.

Shake up dinner in your kitchen this week.  Give Chicken and Shiitake Marsala a try for your family tonight.

Chicken with Shiitake Marsala

serves 5

olive oil
5 chicken breasts (about 6 ounces each), boneless and skinless halves
salt
pepper
1/2 medium onion, chopped (about 1/2 cup)
4 garlic cloves, chopped
1 package (3.5 ounces) shiitake mushrooms, sliced
1 package (10 ounces) crimini mushrooms, sliced
1/2 teaspoon dried basil
1 heaping tablespoon flour
1/2 cup Marsala wine
1 cup chicken stock, low sodium
1 medium tomato, chopped (about 1 cup)
3 scallions, thinly sliced

Heat a large saute pan to medium high heat and add just enough olive oil to coat the bottom of the pan.  Season the chicken with salt and pepper.  When the oil is hot, add the chicken and cook for about 4 - 5 minutes per side or until just barely cooked through.  Remove the chicken from the pan to a plate and cover with foil to keep warm.

In the same saute pan over medium high heat, add about 1 tablespoon of olive oil, the chopped onion, garlic, both types of mushrooms, and basil.  Saute for 8 - 10 minutes or until the onions and mushrooms are tender.  Sprinkle with the flour and cook for a minute, stirring constantly.  Stir in the Marsala wine and cook for 2 minutes.  Stir in the chicken stock and bring to a boil.  Reduce heat to medium and simmer for 2 - 4 minutes or until the sauce thickens.  Add the tomatoes and the chicken and continue cooking for about 5 minutes or until it is heated through.  Sprinkle with the scallions and serve.

Thai Curry Chicken with Carrots & Snow Pea Pods

I get many requests for curry dishes from my personal chef clients.  A spicy dish with a hint of sweetness, this one pot dinner is quick to prepare on a weeknight.  The main spice in the dish is curry powder which is actually a combination of spices including turmeric, coriander, ginger, garlic, chilies, pepper, cinnamon, cloves, nutmeg, cardamom, cumin and tamarind. Curries are typically served over rice to soak up the rich sauce made with coconut milk.

A favorite curry dish of mine is Thai Curry Chicken with Carrots and Snow Pea Pods.  The tender chicken is tossed with curry powder and quickly sauteed.  Shredded carrots and snow pea pods are tossed with the chicken.  Coconut milk is added and the chicken and vegetables are simmered to enhance the flavors.  In less than 20 minutes, dinner is ready.

If you are looking for a dinner that is a little out of the ordinary, Thai Curry Chicken with Carrots and Snow Pea Pods will not disappoint.

Thai Curry Chicken with Carrots and Snow Pea Pods

serves 4

1 teaspoon salt
1 tablespoon flour
2 teaspoons curry powder
1 pound chicken breasts, boneless and skinless, cut in 1 inch cubes
2 teaspoons olive oil
3 cups carrots, shredded
3 cups snow pea pods
1 (14 ounce) can light coconut milk
1/4 cup fresh cilantro, chopped
1/4 cup cashews, chopped
4 cups of cooked basmati rice

Combine 1 teaspoon salt, flour, and curry powder. Add the chicken, and toss gently to coat. Heat the oil in a large saute pan over medium high heat. Add chicken, and saute for 5 minutes.  Add the carrots and snow pea pods and toss to combine.  Stir in the coconut milk, reduce heat and simmer for 7 minutes or until the chicken is done, stirring occasionally. Stir in the cilantro and sprinkle with the cashews.  Serve with rice.

Cheesy Tortellini, Broccoli and Chicken

Comfort food recipes are every where these days. As soon as the weather starts to turn chilly, magazine covers and cooking shows feature macaroni and cheese, chicken pot pie, chili, and beef stew recipes. Because of my short attention span or it may be that my memory is not as sharp as it once was, I am constantly searching out new soul-satisfying, stick-to-your-ribs delicious dishes to try.

Cheddar Tortellini Broccoli and Roasted Chicken Bake is a recipe I received from one of my personal chef friends Emily Raymer who owns Aria Hungry? Personal Chef Service in Brookline, Massachusetts. Her recipe is a vegetarian version to which I added roasted chicken for a more substantial meal.  One of the benefits of being a personal chef is that we are always sharing tried and true recipes with each other.

A tasty dinner that comes together with little effort, Cheddar Tortellini Broccoli and Roasted Chicken Bake is a handy recipe to have in your repetoire.

Cheddar Tortellini Broccoli and Roasted Chicken Bake

makes 10 servings

4 chicken breasts, boneless and skinless, about 1 1/2 pounds total
salt
pepper
olive oil
4 cups broccoli florets
1 packages(about 10 ounces each); frozen or fresh cheese tortellini
2 tablespoons butter
3 tablespoons flour
2 cups milk
1 teaspoon dried mustard
1 and 1/2 cups shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese
1/3 cup panko bread crumbs

Preheat the oven to 375 degrees. Grease a 9 x 13 inch backing pan. Set aside.

Place the chicken on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Bake for 20 - 25 minutes or until cooked through. Let cool and then cut into 1-inch chunks. Set aside. Increase the oven to 425 degrees.

Fill a large pot with water and bring to a boil. Add the broccoli and cook for 3 - 5 minutes until it is still crisp but a little tender. Drain into a colander and set aside.

Prepare the tortellini according to package instructions cooking the pasta to al dente. Drain and set aside.

While the tortellini is cooking, make cheese sauce. In a saucepan, melt the butter. When it just begins to sizzle, whisk in the flour and cook for 1 minute. Gradually pour in the milk and whisk until smooth. Continue cooking for 3 - 4 minutes or until the sauce thickens. Off the heat, stir in the mustard powder, 1 and 1/4 cups of the cheddar cheese and the Parmesan cheese. Season to taste with salt and pepper.

In a large bowl, add the chicken and tortellini. Pour the cheese sauce over the pasta and stir to evenly distribute the sauce. Add the broccoli and gently stir to combine.

Pour mixture into the baking dish. Scatter remaining cheddar cheese over top and sprinkle with the panko. Bake for 10 - 15 minutes (uncovered) until hot and just bubbling. Remove from oven and serve.